Thursday, February 20, 2014

140220 Main Ingredient's MENU - Bosman Family Vineyards, Durbanville Feast of the Grape, Fish curry

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Gourmet Foods & Ingredients
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In this week’s MENU:
* Bosman Family Vineyards
* Durbanville Feast of the Grape
* Fish curry
This week’s Product menu - We carry a small range of Oriental pastes like Tamarind, Sambal Olek and Tom Yum. These make cooking very easy when you want to be adventurous. We also stock Shao Xing rice wine, Mirin (sweet Japanese rice vinegar) and black rice if you are a keen Asian cook. Lynne has used Tamarind in this week’s recipe below.
If you can find it in the supermarket, we don't usually stock it, just the products you would struggle to find... Check our online shop to see more details and prices.
Bosman Family Vineyards      It is not often that we get to see experimental vines being grown, so it was with great interest that we accepted an invitation to go to see these vineyards in Hemel and Aarde valley where they grow different varieties of grapes and several different clones of each. Click here to read about these vines and to see the photographs of the day
Durbanville Feast of the Grape      This superb wine festival will be held on one farm only this year, so head for D'Aria Farm on the 1st and 2nd of March. We will be there on Sunday 2nd and hope to see lots of you. After all, it is only half an hour from town and you can join in the celebration of the harvest. You will be able to sample lots of wines and good foods. Click here for their link to the festival showing you how you can book.
On Tuesday, we attended the Media launch of the festival and had a wonderful time helping to pick grapes, as the Durbanville Wine Valley is making a special wine which contains grapes from each of the 12 farms involved. Click here to read about this and our great day out.
Fish curry
If you are like us, you might find that in very hot weather (and it has been awfully hot in Cape Town this week) a curry helps to cool you down. This week’s recipe is a very quick fish curry. You make the sauce and then you put in the fish for the last four minutes and serve with rice. It could not be simpler in this hot weather when none of us want to be slaving over a hot stove. Lynne did a very silly thing on Sunday and roasted a chicken for supper. We won’t do that again in a heat wave when the temperature was in the 40’s. You can also use prawns or other seafood in this curry, but fish is the best, as it takes on so much flavour from the sauce. You can make it as hot as you care for by adjusting the amount of fresh chilli. Because of the Tamarind, it makes a sour and savoury curry. We used hake, but kingklip, monk fish or any of your favourites will work well.
1 kg of firm white fish – 2 t turmeric powder 2 onions, sliced – 2 cloves of garlic, crushed – 1 T peanut or canola oil – salt - 2 t turmeric powder– 1 t cumin power – 2 to 3 T Indian curry paste  – 1 tin of coconut milk - ½ litre fish stock - 2 red chillies, sliced – 1 or 2 T tamarind paste – 2 t fish sauce
Cut the fish into bite sized cubes and rub with 2 t of turmeric powder. Put into the fridge until you are ready to serve supper.
Chop the onions into half moon slices, chop the garlic finely and fry them both gently with a little salt in oil till soft and sticky but not brown. Add two teaspoons of turmeric and one of cumin. Add 2 tablespoons of your favourite Indian curry paste (do not use Thai or Malaysian). Fry for a minute to develop the spices, then pour on the coconut milk and half a litre of good fish stock. Add the chillies and a tablespoon of sour tamarind paste and two teaspoons of fish sauce. Add vegetables at this point, if you are want them. Beans, mange tout and red peppers add volume, vitamins and colour. Simmer for about 10 minutes. Taste and adjust seasoning. This should be quite hot and also sour so, if it is not, add more tamarind paste. The fish sauce will add the salt. When you are ready to eat, add the fish pieces to the hot curry sauce and simmer until just cooked and serve with fluffy steamed basmati rice.  Lovely with sweet mango chutney.
Buying from us On Line We have a lot of fun putting MENU together each week and, of course, doing the things we write about, but making it possible for you to enjoy rare and wonderful gourmet foods is what drives our business. We stock a good range of ingredients and delicious ready-made gourmet foods. You can contact us by email or phone, or through our on line shop. We can send your requirements to you anywhere in South Africa. Please do not pay until we have confirmed availability and invoiced you, then you pay and then we deliver or post. When you make an eft payment, make sure that it says who you are. Use the form on the website to email us your order. Click here to see our OnLine Shop.
There is a huge and rapidly growing variety of interesting things to occupy your leisure time here in the Western Cape. There are so many interesting things to do in our world of food and wine that we have made separate list for each month for which we have information. To see what’s happening in our world of food and wine (and a few other cultural events), visit our Events Calendar. All the events are listed in date order and we already have a large number of exciting events to entertain you right through the year. Events outside the Western Cape are listed here.
Learn about wine and cooking We receive a lot of enquiries from people who want to learn more about wine. Cathy Marston and The Cape Wine Academy both run wine education courses, some very serious and others more geared to fun. You can see details of Cathy’s WSET and other courses here and here and the CWA courses here. Karen Glanfield has taken over the UnWined wine appreciation courses from Cathy. See the details here
Chez Gourmet in Claremont has a programme of cooking classes. A calendar of their classes can be seen here. Nad├Ęge Lepoittevin-Dasse has cooking classes in Fish Hoek and conducts cooking tours to Normandy. You can see more details here. Emma Freddi runs the Enrica Rocca cooking courses at her home in Constantia. Brett Nussey’s Stir Crazy courses are now being run from Dish Food and Social’s premises in Main Road Observatory (opposite Groote Schuur hospital). Lynn Angel runs the Kitchen Angel cooking school and does private dinners at her home. She holds hands-on cooking classes for small groups on Monday and Wednesday evenings. She trained with Raymond Blanc, and has been a professional chef for 25 years. More info here

20th February 2014
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 online shop for details and prices.
PS If a word or name is in bold type and underlined, click on it for more information
Phones: +27 21 439 3169 / 083 229 1172 / 083 656 4169
Postal address: 60 Arthurs Rd, Sea Point 8005
Our Adamastor & Bacchus© tailor-made Wine, Food and Photo tours 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 and standard 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 and our blogs 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 Avast! ® Anti-Virus software is updated at least daily and our system is scanned continually for viruses.

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