{"id":5796,"date":"2020-05-02T12:57:30","date_gmt":"2020-05-02T10:57:30","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-west\/?p=5796"},"modified":"2024-05-31T09:16:44","modified_gmt":"2024-05-31T07:16:44","slug":"home-style-spekboom-chutney","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-west\/blog\/2020\/05\/02\/home-style-spekboom-chutney\/","title":{"rendered":"Home-style Spekboom Chutney"},"content":{"rendered":"<p>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.<\/p>\n<p>Keen to share her favourite recipes to inspire home cooks during the lockdown, Chef Kerry uses spekboom straight from her own garden.<\/p>\n<p>Considered to be a \u201cmiracle worker\u201d in reducing carbon footprint, this proudly South African edible succulent is one of the most efficient plants at removing CO<sub>2\u00a0<\/sub>from the atmosphere. With notes of citrus, spekboom melds seamlessly into Chef Kerry\u2019s 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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8073\" src=\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/04\/Chef-Kerry-Kilpin-at-Tryn-LR-267x400.jpg\" alt=\"\" width=\"267\" height=\"400\" \/><\/p>\n<p>Taking her cue from Steenberg\u2019s 17th-century founder, Catharina Ras, or Tryn as she was known to her nearest and dearest, Chef Kerry loves to use ingredients straight from Steenberg\u2019s herb garden or the lime and lemon trees on the Tryn terrace.<\/p>\n<p>Also known as Pork or Elephant bush, spekboom is a nutritious eco-warrior packed with Vitamin C and basic nutrients such as magnesium and manganese and was traditionally used to treat exhaustion and dehydration. This hardy succulent is easy to grow, water-wise and requires little maintenance.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8074\" src=\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/04\/Chef-Kerry-Kilpins-spekboom-chutney-LR-300x400.jpg\" alt=\"\" width=\"300\" height=\"400\" \/><\/p>\n<p>Enjoy making Chef Kerry\u2019s effortless chutney and let it work its magic with flavourful cheeses, as a spread or as a garnish. Watch her whip up this delicious Spekboom Chutney relish by visiting\u00a0<a href=\"https:\/\/protect-za.mimecast.com\/s\/vlTbCoYJ0zTXJg1yC1Uktr?domain=youtube.com\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/www.youtube.com\/Steenberg_Farm.<\/a><\/p>\n<p>For more on Chef Kerry\u2019s at #lockdown recipes follow @SteenbergFarm on Instagram, Facebook and Youtube.<\/p>\n<p><strong>Spekboom Chutney<\/strong><\/p>\n<p><strong>By Steenberg Executive Chef Kerry Kilpin<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>375ml spekboom leaves \u2013 picked off the stems and washed<\/p>\n<p>1 onion chopped<\/p>\n<p>110ml white spirit vinegar<\/p>\n<p>140g sugar<\/p>\n<p>5ml fennel seeds<\/p>\n<p>5ml brown mustard seeds<\/p>\n<p>5ml salt<\/p>\n<p><strong>Method:<\/strong><\/p>\n<p>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 \u2013 20 minutes on low heat or until a nice thick chutney type consistency. Taste and season further if required.<\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8077\" src=\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/04\/Tryn-Textures-of-Boerenkaas-with-Spekboom-Chutney-LR-267x400.jpg\" alt=\"\" width=\"267\" height=\"400\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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. Keen to share her favourite recipes to inspire home cooks during the lockdown, Chef Kerry uses spekboom straight from her own garden. Considered to [&hellip;]<\/p>\n","protected":false},"author":121,"featured_media":5797,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[],"class_list":{"0":"post-5796","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Home-style Spekboom Chutney - Get it Joburg West<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/joburg-west\/blog\/2020\/05\/02\/home-style-spekboom-chutney\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Home-style Spekboom Chutney - Get it Joburg West\" \/>\n<meta property=\"og:description\" content=\"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. Keen to share her favourite recipes to inspire home cooks during the lockdown, Chef Kerry uses spekboom straight from her own garden. 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