You might think eating in McGregor to be a somewhat parochial affair. Far from it. Here, just behind the dusty main street of this Klein Karoo town, is a tiny gem of a restaurant where you can sup on salmon flown in fresh from Norway, succulent bush-fed lamb from Victoria West and the latest ocean catches hauled out of Gordon’s Bay.
Chefs Kurt and André Middleton-Le Roux of Karoux, share their Goats Cheese, Walnut, Cranberry & Roulade Salad recipe with us…
- 50g sugar
- juice of one lemon
- 1 can cranberry sauce
- 2 logs soft goat’s cheese
- ½ cup walnuts
- Preheat oven to 100°C.
- In a heavy-based pan add sugar, lemon juice and cranberry sauce. Bring to a medium boil while stirring constantly for five minutes. Pour mixture onto a non-stick or silicone pad. Use a spatula to spread mixture about 2mm thick. Dry mixture in the oven for 10 – 20 minutes. Remove from oven and allow to cool.
- Place cheese logs end to end onto the edge of cranberry skin. Roll cranberry skin up until cheese is covered. Cut ends off. With a sharp knife cut roulade into 1cm rounds.
- Arrange on a bed of baby salad leaves. Sprinkle with walnuts and drizzle with simple vinaigrette. Cranberry skin can be substituted for commercial guava or apricot roll.