Try chef Nic van Wyk’s Crumbed Goats Cheese Croquettes with Summer Salsa and Honey-balsamic Dressing.
It’s all about delicious, wholesome food at affordable prices at Nic van Wyk’s restaurant, Bistro 13. “Many local restaurants have moved towards fine dining but I prefer to stay true to my roots and cook in a more traditional way – simple, but flavoursome food,” says chef Nic van Wyk.
- Goats Cheese Croquette
- 1 log (100g) plain goats cheese cut into 6 pieces
- 1 cup flour
- 3 eggs beaten
- 1 cup breadcrumbs
- oil for frying
- Summer Salsa
- 1 tomato, skinned seeded and finely chopped
- 1 baby marrow, finely chopped
- 1 tbs red onion, finely chopped
- 4 mint leaves, finely chopped
- 1 cup baby salad leaves, finely chopped
- 2 tbs broad beans or fresh garden peas, blanched and cleaned
- Honey-Balsamic Dressing
- 20ml honey
- 30ml balsamic vinegar
- 100ml olive oil
- To make the goats cheese balls, flour, egg and crumb each cheese slices twice and fry until golden brown in 160°C oil (they will puff into balls). You may want to fry them once then leave for the heat to penetrate and then fry again until golden brown. You want the cheese to be soft and melting on the inside.
- For the salsa, combine all the ingredients well. To make the dressing, heat the honey slightly and whisk in the balsamic vinegar, now whisk in the olive oil, the mixture should emulsify. Season to taste.
- To plate, dress the salsa with some of the dressing and place in the middle of a cold plate, place the goats’ cheese on top of the salsa and drizzle the rest of the dressing around the salsa and cheese.
Wine suggestion: Heyden’s White 2014, Stellenbosch Vineyards