This family run business, Riverine Rabbit in Cape Town, South Africa, focuses on all things local, sustainable and ethical. In this original series, Head Chef Ash Heeger shows you how to make some of the restaurant's top dishes from start to finish.
In this episode, Chef Ash takes us through her burnt leeks recipes. This is a healthy and simple dish that she elevates into an elegant meal in this episode of their masterclass. As always, this dish uses local and sustainably sourced ingredients.
About Chef Ash Heeger:
Chef Ash Heeger was born in South Africa, raised in Cape Town and was inspired by the world at large. After completing her studies at the award-winning Silwood School of Cookery, Ash moved onto exciting places with exceptional people. She trained under the acclaimed Chef Luke Dale Roberts at La Colombe and then at The Test Kitchen. Hungry for international influence, she spent time abroad in Michelin 2 star kitchens.
At what would seem to be the peak of her career in the metropolitan capital, London, Ash felt the urge to return to her roots in South Africa. Inspired, Ash brought elite experience, passion and something unique to the Cape Town- her very own ASH Restaurant, Riverine Rabbit with sister Mandy van der Berg in 2018.
Burnt Leeks
Ingredients
- 4 large leeks, washed
- 50ml grape seed oil
- 125g unsalted butter
- 2 egg yolks
- 25ml sherry vinegar
- 20g Dijon mustard
- 2g dried tarragon
- Salt, to taste
- 50g hazelnuts, peeled
- 120g panko breadcrumbs
- 10ml hazelnut oil
- 75ml apple cider vinegar
- 75ml water
- 25g unrefined brown sugar
- A pinch salt
- 2 lemons, sliced thinly
