When you have South Africa's first Michelin Star chef in the MasterChef SA kitchen, you know that you are in for a treat. 

Here is how you can add his award-winning twist:

PAPTERT

TIME: 2 hours if a blast chiller is available / SERVES: 2

for the pap

1 corn on the cob

250 ml water

250 ml milk

70 g (100 ml) maize meal

80 g finely grated parmesan cheese

15 ml butter

salt and freshly ground black pepper

acetate

for tomato jelly (makes 200 ml)

30 ml olive oil

½ onion, finely chopped

400 g ripe baby Rosa tomatoes

1 clove garlic, finely grated

salt and freshly ground black pepper

4 g fresh basil

4 x 3 g gelatine sheets

for the catalan

75 g Boerenkaas, finely grated

35 g egg yolks

175 g cream

salt and freshly ground black pepper

for corn the leaves and hair

2 corn on cobs

for the pap

Remove the leaves and hair of  the corn and keep to one side. Bring a saucepan with salted water to the boil. Boil the corn for about 10 minutes. Take out of boiling water and keep to one side. Place the water and milk in a saucepan. Bring to a simmer and gradually add the maize meal – while stirring. Make sure that the mixture is smooth. Lower the heat and leave the pap to cook for 30 minutes. Give it good stir every now and then. After 30 minutes stir in the cheese and butter. Season with salt and pepper. Place the mixture in a thermomix of food processor and blend till very smooth. Spoon in a mixing bowl. Slice the corn kernels of the cob and mix through the pap. Adjust seasoning if needed. Place the mixture in a piping bag.  Cut a sheet of acetate the width of a corn on the cob and the length about 15 cm.

Form a circle and let the edges overlap about 1 cm. Tape your sides together. Make a thinner tube about 1,5 cm in width. You are going to use the thinner one to cut out a circle in the middle. Place the bigger acetate tube on your serving plate. Pipe the pap into the tube about xx cm high and place in the fridge leave to set.

for the tomato jelly

Heat the olive oil in a saucepan. Add the onion and fry till soft and translucent. Add the tomatoes and garlic and season with salt and pepper. Let it cook uncovered for about 20 minutes till tomatoes are soft. Add the basil and cook for a further 5 minutes. Spoon in thermomix or blender and blend till smooth. Place the gelatine leaves in cold water till soft. Pass the tomatoes through a fine sieve. Place the tomatoes back in a saucepan and heat. Squeeze the water out of the gelatine leaves and add to the warm tomato sauce. Stir till gelatine has melted. Spoon the mixture in a piping bag.

Take the pap out of fridge and use the smaller acetate tube. Press it in the center of the pap. Take it out and remove the pap in the tube. Place the tube back in the center. Pipe the tomato jelly around the tube on top of the pap. Place in the fridge of blast chiller till set.

for the catalan

Heat the oven to 120 °C. Place all the ingredients in a food processor. Blend till well mixed. Pour the mixture in a flat square oven dish that will fit into a larger dish. Place the dish in larger dish and pour warn water in the larger dish – water bath. Place in the oven for 30 minutes till set.

Take out and spoon a piping bag. Let the mixture cool to room temperature.

for the corn leaves and hair

Heat the oven to 70 °C. Gently remove the leaves and hair from the corn. Place the leaves on a tray and place in the oven for 30 minutes till half dry.

Increase the heat of the oven 180 °C. Place the corn hair on a baking tray and place in the oven for 30 seconds.

to finish of the dish

Remove the acetate tube and pipe catalan in the cavity. Use some of the catalan and pipe a little on the leaves – it will be like the glue – and stick the some leaves around – you have to make it look like a corn on the cob. Top with the darker corn hair.

BRAAIBROODJIE MACARONS – Jan Brings shells from Niece

TIME: the macarons must be made the day before – it dehydrates in the oven overnight

SERVES: makes 30 – 35 half shells

INGREDIENTS

for the tomato juice

6 x large tomatoes charred on a griddle pan or on a barbeque

2 teaspoons white wine vinegar

Salt & pepper to taste

for the tomato sauce

30 ml olive oil

6 x large ripe tomatoes halved

3 whole garlic cloves

2 onions, halved

30 ml sugar

10 ml lime juice

salt and freshly ground black pepper

for the catalan

75 g Boerenkaas, finely grated

35 g egg yolk

175 g cream

salt and freshly ground black pepper

for the Parmesan crisp

500 ml freshly grated Parmigiano Reggiano cheese

for the pickled baby onions

20 x thinly shaved baby onions

200 ml water

200 ml white wine vinegar

150 g sugar

2 g salt

5 g black peppercorns

2 star anise

2 sprigs thyme

3 garlic cloves

METHOD

For the tomato Juice

Place the tomatoes, vinegar and seasoning in a blender and blend till smooth. Strain through a fine sieve and weigh out 290 g liquid.

for the tomato sauce

Char the tomatoes, garlic and onion on a hot barbeque or a hot griddle pan.

Warm the oil in a sauce pan, combine all the ingredients into the saucepan excluding the lime juice & seasoning, allow to cook on a low heat for as long as possible +- 2 hours.

Once ready, blend until smooth. Season with lime juice, salt & pepper, place into a piping bag once cooled & refrigerate.

for the catalan

Heat the oven to 120 °C. Place all the ingredients in a food processor. Blend till well mixed. Pour the mixture in a flat square oven dish that will fit into a larger dish. Place the dish in larger dish and pour warn water in the larger dish – water bath. Place in the oven for 30 minutes till set.

Take out and spoon a piping bag. Let the mixture cool to room temperature.

for the Parmesan crisp

Heat the oven to 200 °C.

Place the grated parmesan evenly onto wax paper or a silicone mat. Place in the oven for 5 – 10 minutes until golden. Allow to cool and crisp.

Cut into rounds using a cutter the same seize as your macaroons.

for the pickling onions

Combine all the ingredients in a saucepan excluding the onions. Bring to a boil and allow sugar to melt.

Pour hot liquid over onions & allow to cool.

TO SERVE

Use a melon baller to make a hole into the one of the macaroon shells. 

Layer the catalan, tomato sauce and pickled onions into the shell. Now place your parmesan tuile on top of the filled shell, then place another shell onto the parmesan disk to create your braaibroodjie.

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