Bokkoms on toast
March 10, 2011 in Uncategorized
From the very day I started cooking in Paternoster, I’ve had “bokkoms on toast” as a staple on the Oep ve Koep menu.
What started as a humble open sandwich with ripe tomato and raw onion on plaasbrood, has had quite a few incarnations: as a Mediterranean-style bruschetta made with olive ciabatta, as breakfast staple in the form of Paternoster Benedict with poached eggs. And now – Richard Carstens-inspired – maasbanker bokkom fillets as ‘breaded sardine’, with green apple, beurre blanc and citrusy notes, a little more elaborately adorned than its open sandwich predecessor.
This version here is my favourite to date, as it incorporates three of my most coveted West Coast ingredients – bokkoms, sea lettuce and seekoraal.
Since the start of my exploration of West Coast wild food, I have been obsessed by the delicate seekoraal or indigenous samphire (Salicornia).
Unfortunately I have never had it on the menu at Oep ve Koep, as it is almost impossible to harvest in Paternoster because it only grows in the Cape Columbine nature reserve where it is irresponsible and illegal to forage.
And unless I find a seafront farm where plenty of this good stuff grows, I won’t be able to put it on the menu anytime soon. (Word has it that the Namibian West Coast is a good place to consider).
By chance, on a recent visit to neighbouring Velddrif, a generous (and slightly ignorant) landowner allowed me to pick a handful of the tiny “crop” that grows on his plot. And so this latest version of bokkoms on toast was born.
Apple and gooseberries are the perfect slightly acidic counterpoints to the maasbanker, with seekoraal providing crunch, and orange beurre blanc and soft egg adding richness. The lettuce adds a bite of sea freshness. And in my opinion, Adi Badenhorst’s easy-drinking Secateur Chenin Blanc is its perfect wine partner.
robinhawkins said on March 10, 2011
Divine looking food. Yum.
lulu1979 said on March 10, 2011
WOW!
janicetripepi said on March 10, 2011
Kobus you have converted me into a Bokkoms-Bokkie .. i absolutely LOVED them when we had lunch at your spot. I saw that Secateurs at my local Woolies the other day … shall have to get me a bottle and make an east coast version of your West Coast Wonder!!!! Have a great day xxx jan
sardinesontoast said on March 10, 2011
I LOVE the idea! Did you get your fleur de sel btw?
sharonsmit said on March 10, 2011
Beautifully plated!
Dis seker baie interesant om die local plante te gebruik in disse, en die navorsing wat daarmee saam gaan!
Sous-Chef said on March 10, 2011
It’s art on a plate, lovely.
TheCreativePot said on March 10, 2011
WOW. Jy maak my nou sommer lus vir bokkoms!
sardinesontoast said on March 10, 2011
Inderdaad, ek dink plante is ongelooflik interessant. En dis heerlik om met die minder bekendes te eksperimenteer.
sardinesontoast said on March 10, 2011
Gryp daar ‘n bossie maasbankers
Terloops, toe ek ‘n week gelede in Kalkbaai hawe was, was daar bokkoms in oorvloed – harders nogal, maar glad nie so netjies geryg soos die Weskus outjies nie.
sardinesontoast said on March 10, 2011
Thank you.
sardinesontoast said on March 10, 2011
Thanks.
sardinesontoast said on March 10, 2011
xx x2.
SimoneB said on March 10, 2011
Yum. As usual.
Kitchengirl said on March 11, 2011
Kobus, you are an inspiration and an artiste!!! – that is SO beautiful.
liliradloff said on March 11, 2011
I’ve had that precise meal at Oep ve Koep and it tastes even better than it looks. Kobus, you rock.
MickyM said on March 14, 2011
Oh my – that looks ever so scrummy……..
sardinesontoast said on March 16, 2011
Dankie.
sardinesontoast said on March 16, 2011
Nee jy rock Lili.
sardinesontoast said on March 16, 2011
Thanks Caro.
sardinesontoast said on March 16, 2011
I so wish I could get a ready supply of salicornia, so I can put this version on the menu!