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Koeksister filling

Recipe yields 18 portions


  • 200g Langoustine flesh raw
  • 20g egg whites
  • 180g cold cream
  • Zest from 1 lemon
  • 50g smoked fish
  • 1 tablespoon sliced spring onions
  • ½ tsp salt


  1. Place your blender cup in a freezer for 10 minutes to chill.
  2. Place the crayfish, egg whites, lemon zest and salt in the blender and pulse for 10 seconds, slowly trickle in the cream while the blender is running.
  3. Place in a cold bowl and mix in the remaining ingredients.
  4. Place a sheet of plastic wrap on a cold surface and spoon 1/3 of the mix onto the centre.
  5. Fold over the wrap and tie the ends to form a sausage.
  6. Repeat this with the remaining two thirds of mix to form 3 sausages.
  7. Place in a steamer or pot of boiling water for 8 minutes and refresh in cold water.
  8. Remove the plastic and cut each sausage into 6 pieces, keep refrigerated until use.


Koeksister batter

  • 3 cups cake flour
  • 2 cups corn flour
  • 1/3 cup baking powder
  • 2-3 cups sparkling water or champagne
  • 1 tablespoon chopped chives
  • 2 teaspoons salt
  • ½ teaspoon lemon zest


  1. Mix all the dry ingredients, chives and lemon zest in a large bowl and whisk in the liquid until you have a smooth batter.
  2. Leave the batter for 10 minutes to prove and whisk again.
  3. Heat a saucepan with oil to 180°C.
  4. Dip each baton of langoustine in the batter to coat, remove carefully with a fork and fry for 30 seconds until crisp and golden brow.
  5. Drizzle with the ginger syrup.


Ginger and lime syrup

  • 2 cups isomalt
  • 1 cup glucose
  • ½ cup chopped ginger
  • Zest and juice of 10 limes (1 cup)
  • Place the isomalt and glucose in a large saucepan and cook to a golden caramel.
  • Add the remaining ingredients and cook over a medium heat until syrupy.
  • Strain and keep cold until needed.


Charred corn salad

  • 1 cup picked corn off the cob raw
  • 1 cucumber
  • ¼ cup sliced spring onions
  • 2 tablespoons raw maroggo seeds
  • 2 tablespoons chopped sorrel stems
  • 2 teaspoons parsley oil


  1. Heat a large skillet until really really hot!!!!
  2. Add the corn and char for 20 seconds until scorched and remove.
  3. Peel the cucumber and slice in half lengthways, scoop out the seeds, season with sea salt and char in the skillet for 4 minutes until black.
  4. Place in the freezer immediately to cool and cut into little brunoise blocks.
  5. Mix all the ingredients and season to taste.


Recipe: Littlegig
Photographs: Micky Hoyle