The FERMENTED Menu

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WELCOME to the

Fermented Kitchen.

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Here you will find various recipes that you can choose from, to cook along with me. In a pursuit to grow and use my own produce in my recipes and cooking endeavours, you will find some ingredients that are not so readily available. Fear not, you can always swap out for others!

Cooking is one of my passions, if not the biggest one. Paired with my photography, I strive to present food in the best of light (literally and figuratively). Cooking is also easy, if you practice enough.

So, join me on this culinary exploration and journey, as we cook along! There are so many recipes to choose from, and there will be many more to come (so watch this space). From traditional South African dishes to experimental and crazy ones.

Appetiser/Starters

Meaty

POPCORN CHICKEN ................... pieces of chicken fried with amaranth seeds and various spices

On the Bigger Side of Things

WILD HERB QUICHE ................... a delicious quiche made with wild harvested leafy greens
BROCCOLI MAC AND CHEESE ................... a naughty but kind of healthy starter
SOUTH AFRICAN STYLE JAFFLES ................... a delicious toasted sandwich made in a jaffle maker stuffed with curry mince
SOUTH AFRICAN GATSBY ................... a naughty and carby rich sandwich stuffed with fried chips and various smoked sausages

Bread

MUSHROOM ON TOAST ................... a cream mushroom sauce on top of a toasted piece of sourdough bread
UPSIDE-DOWN PASTRIES ................... various puff pastry snacks based on the viral sensation which is a true game changer

Snack

PASTA “CHIPS” ................... a delicious crispy snack made from homemade leftover pasta scraps
BILTONG ................... a staple food for most in south Africa, dried meat and spices
PICKLED BEETROOT ................... the perfect companion to any dish (especially topped on labneh with copious amounts of dukkah and olive oil)
SUNDRIED CHERRY TOMATOES ................... delicious on its own or added to stews, chutneys, marinades, and so much more

Condiments/Dips/Sauces

Dip

ROASTED GREEN PEPPER AND CARAMELIZED FIG DIP ................... based on the traditional muhammara dip this version uses green peppers and figs
PURSLANE AND SPEKBOOM TZATZIKI ................... based on the traditional tzatziki dip this version uses purslane and spekboom

Sauce

WOOD FIRE-ROASTED PEPPERS SAUCE/DIPS ................... based on the traditional muhammara dip this version uses fire roasted peppers to make various other sauces as well
MONKEY GLAND SAUCE ................... a unique south african concoction of adding different sauces to make a new sauce
BÉCHAMEL AND MORNAY SAUCE ................... two classic sauces

Jam/Chutney

FIG (SKIN) JAM ................... the skins of figs can be turned into a delicious jam
SPEKBOOM AND PURSLANE CHUTNEY ................... a chutney made from a local plant and a so-called weed

Condiment

YOGHURT ................... homemade yoghurt cannot be beaten and it is so easy to make
AIOLI ................... hand made and delicious garlic condiment
BACON FAT MAYONNAISE ................... mayo have never been this decadent
OLIVE TAPENADE ................... crushed olives in olive oil
DIJON-STYLED MUSTARD ................... nothing comes close to the homemade mustard and it is so cheap to make

Spice/Salt

BRAAI/SMOKED SALT ................... who needs msg when they can use spices and smoked salt?
DUKKAH SPICE BLEND ................... a delicious seed and spice mix for dips and breads

Fat (Method for Rendering)

BEEF TALLOW ................... never buy cooking oils again!

Salads

RAW BROCCOLI WITH BERRY-JAM VINAIGRETTE ................... with a medley of winter leaves such as chickweed and salad rocket
RAW CRUNCHY HEALTH BOWL ................... crunchy raw snap peas, bean sprouts, raw broccoli, and raw broccoli with a lemon and sesame sauce
RAW BUT PICKLED HEALTH BOWL ................... pickled cucumber, pickled peppers, and avocado with a lemon mayo sauce
THE INDIGENOUS SALAD ................... made with spekboom and sun rose leaves and a quick lemon vinaigrette
THE WILD LEAFY BUT FRIED BUTTERNUT ................... a medley of wild leaves including wild rocket, dandelion, and chickweed, with fried butternut
TUNA AND RICE SALAD ................... a medley of wild leaves including wild rocket, dandelion, and chickweed, with tuna and rice

Pasta/Risotto

Spaghetti

AGLIO E OLIO WITH A TWIST ................... the classic "nude" pasta, only oil and garlic, but the twist here is that it is made with garlic chives
ALLA GRICIA SOUTH AFRICAN STYLE ................... a classic pasta, made with only oil, cheese, and a cured meat - in this case biltong
BASIL PESTO ................... a simple sauce made with only freshly made basil pesto
NOT ALLA GRICIA BUT STILL SOUTH AFRICAN STYLE ................... a simple sauce made with only olive oil and cured meat but in this leafy version also with spekboom, amaranth, and lemon basil

Penne

CARBONARA ................... a "simple" sauce made with only olive oil, bacon fat, egg yolk, parmesan/pecorino chees, and some luck

Ravioli

HOMEMADE RAVIOLI PASTA ................... filled with wild african sage sweet potato and caramelized onion in a fire-roasted pepper sauce

Orecchiette

HOMEMADE ORECCHIETTE PASTA ................... in a lemon and garlic oil sauce

Conchiglie

A GIRLFRIEND CLASSIC ................... shell-shaped pasta with charred cherry tomatoes and feta cheese

Fusilli

CLASSIC CARBONARA ................... a classic but with a different pasta; still just olive oil, bacon fat, egg yolk, parmesan/pecorino chees, and some luck
CARBONARA STYLED WITH WILD HERBS ................... a carbonara style sauce but with wild herbs added - very non-traditional
BASIL PESTO ................... a classic but with a different pasta; still just with freshly made basil pesto
ALLA SOUTH AFRICANA ................... made with caramelized fig, black pepper feta cheese, and biltong

Linguine

CLASSIC MUSHROOM ................... made with a lemon white sauce
MUSHROOM WITH CONFETTI BUSH (WILD FYNBOS) ................... made with a lemon white sauce
THE LEFTOVER EDITION ................... a velvety smooth sauce made with leftover christmas dinner meats

Lasagna

CLASSIC WITH A TWIST ................... classic red and white sauce but the pasta is made with barley and semolina
WILD HERB(VEGETARIAN) ................... white sauce but the red sauce is leafy green vegetables

Risotto (Arborio or Barley)

WILD HERBS AND MUSHROOM ................... classic but with a vegetarian twist
CHARRED VEGETABLE ................... classic but with charred vegetables and pickled caper/pickled mallow seed pods
CHARRED PEPPER ................... classic but with smokey roasted (charred) peppers
CHARRED PEPPER WITH BROCCOLI ................... classic but with smokey roasted (charred) peppers and broccoli
GAME AND AMARANTH ................... classic but with game meat and amaranth leaves

Sandwiches/Breads/Wraps/Burgers

Cheesy Goodness

TRADITIONAL BRAAI BROODJIES ................... a south african grilled cheese sandwich made over open coals
TRADITIONAL BRAAI BROODJIES WITH SALAMI AND SPEKBOOK CHUTNEY ................... the traditional with a twist, homemade chutney and salami

Burgers

SMASH BURGER ................... all of the crispy pieces of beef on a bun with crunchy and burnt cheese bits

Tartine/Open Face Sandwich

BILTONG AND FETA-AVOCADO ................... with a quick pepper pickle on homemade sourdough toast
FRESH ROCKET AND LEMON PORK ................... with a quick pepper pickle on homemade sourdough toast
WILD SALAD GREENS PESTO ................... with fresh tomatoes and balsamic reduction

Wraps

CHICKPEA AND CHARRED TOMATO ................... with fresh avocado and lemon

Soups

SNERT, OR EVERYTHING BUT SNERT ................... a thick pea soup with smokey (cured) meats
TRADITIONAL SOUTH AFRICAN "MOER-IN-N-POT BOERESOP" ................... a delicious and hearty soup made with everything that you can find in the fridge

WILD HERBS AND POTATO ................... a healthy soup that uses any wild herbs growing in the garden

Pizza

BILTONG FIG BLUE CHEESE AND HONEY PIZZA ................... the one pizza to rule them all

Mains

Fish

SNOEK (BRAAI) ................... a traditional cooking technique, over open coals, with a lemon apricot sauce
SNOEK WITH A SMOKEY ROMESCO-STYLED SAUCE ................... using (leftover) fish pieces served with a smokey red sauce on a bed of rice
Lemon Coconut Prawns ................... a naughty coconut prawn dish served on a bed of dirty rice

Pork

WITH BURNT LEMON AND MUSHROOM MAYONNAISE ................... decadent and rich
WITH CARAMELIZED SUNFLOWER SEEDS AND PAN CHARRED BUTTERNUT ................... an absolute winner with the girlfriend
WITH CHARRED NECTARINE AND LEMON-ROSEMARY ................... for those that dare to experiment

Beef

BANNY BOEREWORS ................... cooking south african sausage over open flames, best flavour and very juicy
SOUTH AFRICAN BRAAI ................... a medley of meats including beef, chicken, and lamb

Lamb

TRADITIONAL SOSATIES ................... a curry-styled sauce is a favorite with older generations

Potjie/Traditional Kook Kos/Stews

SLOW COOKED PORK BELLY AND BEEF SHORT RIB ................... slow-cooked meats that fall apart
TRADITIONAL (AFRIKAANS) KOOK KOS ................... traditional stewed meat and medley of side dishes usually served on a sunday
TRADITIONAL LAMB’S NECK POTJIE KOS ................... a traditional dish cooked in traditional cast iron pots
TRADITIONAL LAMB RIB POTJIE ................... a traditional dish with my own twists and turns added
BILTONG POTJIE ................... my grandfather's recipe of a very decadent and delicious dish made in traditional cast iron pots

Curries

CHICKEN COCONUT CURRY ................... with broccoli and cauliflower

TRADITIONAL BOBOTIE AND YELLOW RICE ................... a traditional dish served with sweet sauces and cooked fruits (and chutneys)

Noodles

PEANUT-SOY ................... a quick peanut-soy sauce made with lemon juice and garlic
PEANUT-SOY SAUCE WITH BROCCOLI ................... the normal but with broccoli
SWEET AND SOUR CHICKEN AND GINGER ................... when the flavours are so good why change it

Mains But Breakfast or Breakfast but Mains

SHAKSHOUKA ................... eggs poached in a spiced-tomato sauce
“PAP EN SOUS” ................... traditional pap/porrdige with wors (sausage) and spicey tomato relish/sauce
SOURDOUGH FRENCH TOAST ................... with browned butter, candied bacon, and candied nuts

Side Dishes (With Mains)

“Dirty” Rice

THE ORIGINAL ................... mushroom, pepper, and bacon
FRESH SUMMER LEAFY GREENS ................... the original but with leafy greens
PURSLANE DIRTY RICE ................... a wild herby version

Veggies (Misc)

LEAFY GREENS AND BURNT ONIONS ................... with lemon zest and seeds/nuts
BURNT BROCCOLI STEMS ................... with garlic-lemon butter
SMOKED/GRILLED WHOLE BROCCOLI HEAD ................... with lemon vinaigrette, roasted nuts and parmesan
CORN RIBLETS ................... with lemon and smoked paprika

Veggies (Sweet Potato)

SWEET POTATO FRIES ................... there is a way to get them crispy and healthy
SAVOURY SWEET POTATO ................... with fresh garden herbs
BAKED LEMON BUTTER SWEET POTATO ................... a delicious sweet and sour baked dish

Veggies (Butternut/Pumpkin)

CHARRED BUTTERNUT ................... with caramelised onions
TRADITIONAL PAMPOEN KOEKIES ................... tastes like a dessert but is a side dish, fried pumpkin and cinnamon-sugar
BUTTERNUT TART ................... also tastes like a dessert but is a side dish, baked pumpkin and with caramelized cinnamon-sugar
BACON BUTTERNUT BAKE ................... an alternative to a potato bake

Veggies (Potato)

POTATO WITH BASIL PESTO ................... for the crazy folk
POTATO WITH MAROGO (AMARANTH) ................... an old time recipe not popular any longer but very delicious
BONE MARROW MASH ................... an old-time recipe not popular any longer but very delicious

Pap/Porridge

TRADITIONAL PAP ................... savoury or sweetened with sweet corn
UMFINO AND UMPHOKOQO (PLAIN MAROGO) PAP ................... savoury crumbly porridge with amaranth leaves
SPICED MAROGO (AMARANTH/WILD SPINACH) PAP ................... spiced crumbly porridge with amaranth leaves
TRADITIONAL MELKKOS ................... a rather strange recipe but one that is traditional and close to many peoples' hearts

Roosterkoek (Bread)

TRADITIONAL ................... a bread cooked over open coals
SOURDOUGH VERSION ................... tweaking the traditional

More Bread

FLATBREAD ................... goes with anything from stews to curries
SOURDOUGH BREAD ................... makes the best toast
SOURDOUGH BREAD KNOTS ................... either sweetened or savoury, a naughty snack
BREADCRUMBS ................... what to do with leftover bread, reuse, reduce, recycle

Desserts (Eats and Drinks)

Drinks

SALTED CARAMEL MILKSHAKE/FREEZO ................... browned milk powder and caramel powder
FERMENTED GINGER-PINEAPPLE-COCONUT SMOOTHIE ................... a gut-friendly fermented drink that tastes really unhealthy (it is that good)
Dirty Chai ................... espresso (coffee) mixed with masala chai (tea)
LEMON CORDIAL ................... a refreshing drink that uses lemon peel

Eats

CHOCOLATE MOUSSE ................... made with egg and some elbow grease
SOURDOUGH FLAPJACKS ................... the delicious traditional recipe but with sourdough discard
TRADITIONAL JAN ELLIS PUDDING ................... a traditional "kook kos" dessert that is baked and drenched in sweetened cream served with hot custard
TRADITIONAL PANNEKOEK ................... a traditional dessert or bazaar food, similar to a crepe, served with cinnamon-sugar
BAKED (CONDENSED MILK) CHEESECAKE ................... a foolproof recipe that gets better the longer it remains in the fridge
15 MINUTE MICROWAVE CAKE ................... another foolproof recipe that yields the most moist chocolate cake
GANACHE FRIDGE TART ................... a dangerous recipe because it is so easy to make, browned butter cookie bottom topped with a chocolate ganache

The Fermented Chef Thanks You

I hope that this culinary journey was worthwhile and surpassed your taste buds' limits! The journey is filled with so many delights, strange creations, and sometimes downright delicious, hearty, meaty, and appetising!

Be sure, there will be more creations coming soon, added to the list above. As time moves on, the Menu will become longer, bigger, better, more beautiful, and well, delicious!

Cooking is meant to be shared, cooking for yourself can be rewarding, but sharing these creations is more important. Place yourself in circles of communal food sharing and appreciation.

Life is short; don't settle for the ordinary; cook up a storm.

The Fermented Philosopher's Digital Recipe and Cook Book