Friday, July 08, 2011
110630 Main Ingredient's MENU - Moroccan Chicken Tagine, pirate party, new stock from France, restaurant specials and events to enjoy
Main Ingredient’s weekly E-Journal
Gourmet Foods, Ingredients & Fine Wines
Eat In Guide’s Outstanding Outlet Award Winner from 2006 to 2010
Trees and Vineyards under a winter sky at Durbanville Hills
Noses to the grindstone Like most of you, we are working very hard at the moment and have not had much time for ‘pleasure’ or even much time to spend with our mates. The wintry weather does nothing to encourage one to go out to eat and this is so damaging to the hospitality industry. We do try to go and sample some of the current winter specials and soon we will be spending some time in Franschhoek to try and cover some of the restaurants and wine farms there. We will be going there to celebrate Bastille weekend on Sunday the 17th of July (it starts on Saturday 16th) and the are staying over on Sunday and Monday nights which will give us two full days to ‘do’ Franschhoek – you will read about our experiences the following week.
LONG BEACH MALL MARKET This popular market Is coming back and we plan to be there with our full range of products. The market is due to start tomorrow 1st of July and we hope to be there from Friday the 15th of July.
LOTS AND LOTS OF NEW AND EXCITING STOCK IN, mostly from France. We have jars of Cassoulet, Garbure, Cabbage stuffed with Duck Confit, Duck Basquaise, Beans cooked in Duck Fat, and tins of Madeira sauce, Cepe Sauce, Green Pepper Sauce plus more Duck Rillette, Duck Mousse with Foie, and lots and lots of jars of pates, some now in smaller sizes so you can sample them before buying the larger versions, or buy a selection. We also have the normal Duck and Goose Fat and tins of Duck Confit. AND we finally have tins of whole chestnuts, large jars of the Sweet Vanilla Chestnut puree and more of the superb 70% dark Belgian Chocolate callets from Callebaut. . You will, of course, need to be online, but the stock only arrived this afternoon, so please give us a few hours to update our list.
Saving time and effort and money On Sunday this week, Lynne made a very straightforward roast chicken, cooked in a bag with lots of herbs and garlic, and served it with boiled new potatoes, lots of good white wine and chicken stock gravy and lots and lots of vegetables. Putting this together takes a very little time and produces a lovely Sunday dinner. But we only ate half the chicken. On Monday she took out a roll of flaky pastry from the freezer – we always keep some’ in case’ and fried up some onion, celery and garlic, added frozen peas, the remains of the chicken, potatoes and the vegetables cut into bite sized pieces, moistened the mixture with the rest of the gravy and made a chicken pie which has fed us for one meal with another two meal portions waiting in the freezer for another time. That means one chicken went into four meals and, if she had had the time, she could have made some chicken soup with the carcass.
Our recipe this week is one more way to use left-over cooked chicken, chic enough to serve to your friends. Serves four. Use a standard cup measure. We sell a very good Ras al Hanout spice mixture for R15.
Moroccan Chicken Tagine
2 T olive oil - 1 onion, chopped – 2 cloves garlic, crushed – 2 t Ras el Hanout spice mix - 1 tin chickpeas – 2 cups of diced butternut – 2 cups of diced courgettes - 2 parsnips, sliced – 8 to 10 baby potatoes – a can of chopped tomatoes– 1 cup chicken stock – ¼ cup of dried apricots – ¼ cup of green, pipped or stuffed olives – 2 or 3 cups of skinless cooked chicken, cut into bite sized pieces – ¼ cup of almonds – one preserved lemon cut into small slices
Fry the onion in the oil till soft and taking on colour, add the garlic and the Ras el Hanout and fry for a further 2 to 3 minutes. Add the chickpeas, butternut, courgettes, parsnips, potatoes, tomatoes and stock and cook for 20 minutes or until the potatoes are soft. Add the rest of the ingredients and warm through well. Serve with cous cous or rice.
Cathy’s Wine Course Comes to the Winelands!! For the last eight years, Cathy Marston has been running her hugely popular Wine Courses, turning wine novices into wine lovers and setting them on the path to enjoyable, informed drinking. Starting at The Nose Restaurant & Wine Bar, these courses have introduced more than 1,000 people to new wines, new winemakers, different wine experiences and – above all – given them confidence in their own tasting abilities and with the wine industry as a whole. Cathy studied for her Diploma at the Wine & Spirit Education Trust in London and is a passionate believer in making wine accessible, understandable and fun. Her courses cater for absolute beginners and seasoned wine-lovers alike, offering everyone the chance to try something new, ask questions and simply enjoy wine. If you’d like to learn more details about the hugely enjoyable courses run by this lovely lady, they are available in our Events pages.
Dombeya tasting and dinner at the The Square. Monday afternoon found us at The Square restaurant at the Vineyard Hotel in Newlands, where we joined the Executive Chef JB Louw, restaurant manager David Wibberley, Dombeya and Haskell winemaker Rianie Strydom and a few others to discuss the food which will be served at the Dombeya dinner on 5th August and the wines which will match the dishes. We won’t say more about it here, because we don’t want to pre-empt the event, but the ideas discussed were exciting. Rianie had just returned from her visit to Vinexpo in Bordeaux and we were very interested to hear her impressions of this vast exposition and her visit to Ch. Cheval Blanc and other wine estates in Bordeaux. Her wines will be served at the royal wedding in Monaco and she will be a guest at the wedding. We are looking forward to the dinner and hope to see some of you there.
Last Friday evening, we were guests at Mark Bilton’s pirate party at Bilton Estate in Stellenbosch. Mark Bilton was celebrating his birthday and the launch of the new release of his entry level Matt Black red and white wines. Everyone there had made a real effort with their costumes and there was a large and happy band of buccaneers in the cellar which had been decorated with skeletons, skulls, treasure chests and other appropriate paraphernalia. We took some pictures.
Our market activities This week, you will find us at The Place at Cavendish (Woolworths underground entrance to Cavendish Square) on Friday 1st July, from 10h00 to 17h00, where we will have our great selection of delicious treats and ingredients for you. We will be at the Old Biscuit Mill’s Neighbourgoods Market, as always, on Saturday between 9am and 2pm. Next Wednesday, we will be back at the Dean St Arcade in Newlands from 09h30 to 14h30.
Good food and wine continues to grow as a focal point for many people in the Western Cape and, to an extent, in other parts of the country. As a result, has grown so much that it was making MENU too long for some of our readers. So we’ve taken it online. . You will need to be connected to the internet.
Our continues to grow. to access it. These 2011 Winter Specials have been sent to us by the restaurants or their PR agencies. We have not personally tried all of them and their listing here should not always be taken as a recommendation from ourselves. When we have tried it, we’ve put in our observations. We have cut out the flowery adjectives etc. we’ve been sent, to give you the essentials. Click on the name to access the relevant website. All communication should be with the individual restaurants.
30th June 2011
Remember - if you can’t find something, we’ll do our best to get it for you, and, if you’re in Cape Town or elsewhere in the country, we can send it to you! Check our product list for details and prices.
PS If a word or name is in , click on it for more information
Phones: +27 21 439 3169 / 083 229 1172 / 083 656 4169
New postal address: 60 Arthurs Rd, Sea Point 8005
Our take small groups (up to 6) to specialist wine producers who make the best of South Africa’s wines. Have fun while you learn more about wine and how it is made! Tours can be conducted in English, German, Norwegian or Dutch flavoured Afrikaans.
Recommendations of products and outside events are not solicited or charged for, and are made at the authors’ pleasure. All photographs, recipes and text used in these newsletters are © John & Lynne Ford, Adamastor & Bacchus. Our restaurant reviews are usually unsolicited. We prefer to pay for our meals and not be paid in any way by anyone. Whether we are invited or go independently, we don’t feel bad if we say we didn’t like it. Honesty is indeed our best policy. While every effort is made to avoid mistakes, we are human and they do creep in occasionally, for which we apologise. Our Computer Associates® and Avast! ® Anti-Virus software is updated at least daily and our system is scanned continually for viruses.
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Posted by John Ford at 4:10 pm