A contender in the annual Cape Town Restaurant Week challenge, Radisson Blu & Residence, wants you to try out a recipe from his menu before the restaurant duel takes place next week. The ‘autumn edition’ of Restaurant Week will be held from the 19th April to 6th May, when 100 plus top S.A. restaurants are invited to create a truly desirable menu for a special price.
But before you make that reservation, why not try your hand at creating Chef Duncan Pontac’s delicious steak cobb salad.
Steak Cobb salad
- Ingredients
125g Seared Sirloin
Seasoned Maldon Salt
Thyme and garlic oil
50G Exotic Tomatoes (marinated)
1ml Sesame Oil
5ml Olive Oil
Roasted Rosemary and Garlic
1 Egg
Blue Cheese Dressing
- Method
To create a soft poached egg, bring water to a simmer in a small saucepan. Add vinegar to the saucepan and swirl water and egg; cook for 4 minutes and set in an ice bath. Coat the soft egg in crumbs, then deep fry until golden brown.
In a frying pan, sear the sirloin in olive and sesame oil.
Combine pan seared sirloin, marinated tomatoes, wild rocket, crispy poached egg, brioche crouton, blue cheese dressing.
- To book a spot at the anticipated culinary experience, visit www.radissonblu.com or restaurantweek.co.za.
Want the recipe for Easy overnight oats? Click here!
