Chef Kerry Kilpin of Tryn, the vibrant new signature restaurant at Steenberg, has taken local goodness to the next level with her Spekboom Chutney, her ode to this indigenous wonder plant.
Considered to be a “miracle worker” in reducing carbon footprint, this proudly South African edible succulent is one of the most efficient plants at removing CO2 from the atmosphere. With notes of citrus, spekboom melds seamlessly into Chef Kerry’s culinary focus of featuring an abundance of unexpected fresh and local ingredients in her dishes. This delicious spekboom chutney takes pride of place on the menu at Tryn complementing both sweet and savoury dishes such as her sublime Textures of Boerenkaas (pictured above).
Enjoy making Chef Kerry’s effortless chutney and let it work its magic with flavourful cheeses, as a spread or as garnish. Watch her whip up this delicious Spekboom Chutney relish by clicking here.
375ml spekboom leaves – picked off the stems and washed
1 onion chopped
110ml white spirit vinegar
5ml fennel seeds
5ml brown mustard seeds
Sweat the onions and spices until soft taking care not to turn brown. Add the spekboom and cook for a further 3 minutes. Add the vinegar, sugar and salt. Cook for a further 15 – 20 minutes on a low heat or until a nice thick chutney type consistency. Taste and season further if required.
You will notice that the spekboom releases quite a lot of gooey liquid when cooking, this is quite normal. Pour into a sterilised jar and refrigerate.