What’s the tea today, Chef? This intricate, innovative, and incredibly tasty salad! Featuring two uniquely South African ingredients, biltong and rooibos tea. Golden pan-roasted gnocchi are tossed with biltong, sun-dried tomatoes, fresh greens, plump pops of corn & crunchy almonds, and coated in a rooibos, white wine & spice-infused mustard cream.
Rooibos-poached Pear & Biltong Salad
Rooibos-poached Pear & Biltong Salad
with gnocchi, sun-dried tomatoes & green leaves
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Beef
- Corn
- Creamy Sauce
- Free-range Beef Biltong
- Green Leaves
- Italian-style Hard Cheese
- Mustard Cream
- Pear
- Pears
- Potato Gnocchi
- Rooibos Tea Bag
- Spice Blend
- Sun-Dried Tomatoes
- White Wine
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
PEAR-FECTLY POACHED
In a pot, combine one half of the pear, the wine, the tea bag, the spice blend, 10ml of sweetener, and 150ml of water. Place over medium heat and cover. Simmer until the pear is tender and the liquid is slightly reduced, 20-25 minutes. Remove from the pot, reserving the poaching liquid, and slice the pear to resemble a fan.
IT’S A GO FOR GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Remove from the heat and drain.
AND NOW FOR THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN GNOCCHI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the cooked gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAYERS OF FLAVOUR
In a bowl, loosen the mustard cream with the poaching liquid in 5ml increments until drizzling consistency. Add the biltong, the rinsed green leaves, the drained sun-dried tomatoes, the cooked gnocchi, the charred corn, and seasoning.
SENSATIONAL SALAD
Plate up the biltong and gnocchi salad. Sprinkle over the cheese ribbons, top with the fanned pear, and scatter over the toasted nuts. Enjoy, Chef!
Pear - 1
White Wine - 50ml
Rooibos Tea Bag - 1
Spice Blend - 7g
Potato Gnocchi - 175g
Almonds - 5g
Corn - 40g
Mustard Cream - 25ml
Free-range Beef Biltong - 50g
Green Leaves - 20g
Sun-dried Tomatoes - 20g
Italian-style Hard Cheese - 25g
PEAR-FECTLY POACHED
In a pot, combine the halved pear, the wine, the tea bag, the spice blend, 20ml of sweetener, and 300ml of water. Place over medium heat and cover. Simmer until the pear is tender and the liquid is slightly reduced, 20-25 minutes. Remove from the pot, reserving the poaching liquid, and slice the pear to resemble a fan.
IT’S A GO FOR GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Remove from the heat and drain.
AND NOW FOR THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN GNOCCHI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the cooked gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAYERS OF FLAVOUR
In a bowl, loosen the mustard cream with the poaching liquid in 5ml increments until drizzling consistency. Add the biltong, the rinsed green leaves, the drained sun-dried tomatoes, the cooked gnocchi, the charred corn, and seasoning.
SENSATIONAL SALAD
Plate up the biltong and gnocchi salad. Sprinkle over the cheese ribbons, top with the fanned pear, and scatter over the toasted nuts. Enjoy, Chef!
Pear - 1
White Wine - 100ml
Rooibos Tea Bag - 1
Spice Blend - 13g
Potato Gnocchi - 350g
Almonds - 10g
Corn - 80g
Mustard Cream - 50ml
Free-range Beef Biltong - 100g
Green Leaves - 40g
Sun-dried Tomatoes - 40g
Italian-style Hard Cheese - 50g
PEAR-FECTLY POACHED
In a pot, combine three halves of pears, the wine, the tea bag, the spice blend, 30ml of sweetener, and 450ml of water. Place over medium heat and cover. Simmer until the pears are tender and the liquid is slightly reduced, 25-30 minutes. Remove from the pot, reserving the poaching liquid, and slice the pear to resemble a fan.
IT’S A GO FOR GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Remove from the heat and drain.
AND NOW FOR THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN GNOCCHI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the cooked gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
LAYERS OF FLAVOUR
In a bowl, loosen the mustard cream with the poaching liquid in 5ml increments until drizzling consistency. Add the biltong, the rinsed green leaves, the drained sun-dried tomatoes, the cooked gnocchi, the charred corn, and seasoning.
SENSATIONAL SALAD
Plate up the biltong and gnocchi salad. Sprinkle over the cheese ribbons, top with the fanned pears, and scatter over the toasted nuts. Enjoy, Chef!
Pears - 2
White Wine - 150ml
Rooibos Tea Bag - 1
Spice Blend - 20g
Potato Gnocchi - 525g
Almonds - 15g
Corn - 120g
Mustard Cream - 75ml
Free-range Beef Biltong - 150g
Green Leaves - 60g
Sun-dried Tomatoes - 60g
Italian-style Hard Cheese - 75g
PEAR-FECTLY POACHED
In a pot, combine the halved pears, the wine, the tea bag, the spice blend, 40ml of sweetener, and 600ml of water. Place over medium heat and cover. Simmer until the pears are tender and the liquid is slightly reduced, 25-30 minutes. Remove from the pot, reserving the poaching liquid, and slice the pear to resemble a fan.
IT’S A GO FOR GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Remove from the heat and drain.
AND NOW FOR THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN GNOCCHI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the cooked gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
LAYERS OF FLAVOUR
In a bowl, loosen the mustard cream with the poaching liquid in 5ml increments until drizzling consistency. Add the biltong, the rinsed green leaves, the drained sun-dried tomatoes, the cooked gnocchi, the charred corn, and seasoning.
SENSATIONAL SALAD
Plate up the biltong and gnocchi salad. Sprinkle over the cheese ribbons, top with the fanned pears, and scatter over the toasted nuts. Enjoy, Chef!
Pears - 2
White Wine - 200ml
Rooibos Tea Bag - 1
Spice Blend - 26g
Potato Gnocchi - 700g
Almonds - 20g
Corn - 160g
Creamy Sauce - 100ml
Free-range Beef Biltong - 200g
Green Leaves - 80g
Sun-dried Tomatoes - 80g
Italian-style Hard Cheese - 100g
Woolies Products in this dish
