Fritz Schoon, baker and director of Schoon Manufactory in Stellenbosch, is father to Willem, 5, Heidi-Lunah, 3 and Alinah, 1½ years. “I find that with great ingredients you can have great culinary experiences even when applying it to everyday countryside cooking. Flavour is everything, when in balance and not forced,” he declares
Serves 4 A LITTLE EFFORT 40 mins
WHAT YOU NEED HOLLANDAISE
125g salted butter
3 egg yolks
1 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp hot water sea salt flakes and white pepper
250g smoked streaky bacon olive oil, to fry
2 tbsp salted butter
250g exotic mushrooms, cleaned small handful fresh thyme sprigs, leaves picked and stems discarded
4 free-range eggs
4 slices sourdough bread, toasted and buttered
chopped chives, to serve freshly ground black pepper, to serve
HOW TO DO IT
1 For the hollandaise, melt the 125g salted butter in a small saucepan on medium heat until hot but not boiling. Place the yolks, lemon juice, mustard and hot water in a heatproof bowl set over a saucepan of simmering water. Whisk to combine. Add the hot butter to the egg yolk mixture, 2 tbsp at a time, whisking continuously. Once thickened and warm, remove from heat. Season to taste with sea salt flakes and white pepper. For a thinner consistency, add a splash of hot water and whisk to incorporate.
2 In a pan over medium-high heat, fry the bacon in a little olive oil until golden and crisp. Drain on paper towel and keep warm. Pour off the bacon fat.
3 In the same pan, add the 2 tbsp salted butter and fry the mushrooms until golden and cooked through, about 4 minutes. Scatter over the thyme leaves. Season to taste.
4 To poach the eggs, bring a large saucepan filled with at least 6cm water to a simmer over medium heat. The water should simmer with small bubbles visible, not boil rapidly. Break an egg into a small bowl and tip it gently into the water. Poach 2 eggs at time. For runny yolks, cook for 3 minutes. Remove with a slotted spoon and drain on paper towel. Poach the remaining eggs.
5 To serve, divide the sourdough toast among 4 plates. Top each with 2 – 3 strips of bacon. Add the mushrooms and top with a poached egg. Spoon over the warm hollandaise, and scatter with the chopped chives and a few twists of freshly ground black pepper. Serve immediately.
ROAST CHICKEN WITH BABY POTATOES AND PORTABELLINIS
Chef Franck Dangereux is a cookbook author and co-owner of The Foodbarn Restaurant & Deli in Noordhoek. His children are Xavier, 21, Elijah, 17 and Max, 17, who is “Eli’s best friend who lives with us and whom we love like a son!” Franck is convinced “chicken is the ultimate comfort food, packed with memories from grannies to mom and aunties… each doing their version and claiming it to be the best!”
Serves 4 – 6 EASY 1 hr 30 mins
WHAT YOU NEED
2 tbsp butter
1,5kg pasture-raised chicken
salt and freshly ground black pepp
generous handful fresh thyme
4 – 5 sprigs fresh rosemary
2 lemons, halved
2 brown onions/large shallots,
peeled and cut into wedges
4 garlic cloves, whole
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