Tuesday, June 23, 2020

Father's Day lunch from Overture

So what is better than going to a top restaurant in Stellenbosch at the moment and sitting miles away from everyone else? Well, how about getting the chef to deliver Sunday lunch to you himself! Lynne ordered from Overture for Father’s Day and Bertus Basson came with the delivery himself

So nice to see him, we had a quick chat and then he was off doing other deliveries on the Atlantic Seaboard and in town. 
Ciabatta rolls, butter, Twice baked cheese souffles, Dry aged Sirloin steak, crispy potatoes, caramelised onion, confit garlic, fantastic looking vegetables, rubs, herbs, sauces followed by Sticky Toffee Pudding and treacle sugar Ice cream and custard for dessert. And very little cooking required. All for only R545 for two, including delivery..
We prepared the three course meal, followed Chef Bertus Basson's concise and easy instructions and photographed each course as it was ready. And we drank a stupendous bottle of Jordan Cobblers Hill 2008, a classic blend of Cabernets Sauvignon and Franc with Merlot, with it. Thank you Gary Jordan and Kathy
The only thing that was out of kilter was our damned gas oven. It needs a service. The starter was twice baked, light as air cheese souffl├ęs in a rich Huguenot cheese sauce, with tiny Jerusalem artichokes, almost mistaken for asparagus spears. These were a revelation and so different from the large gnarly blobs you normally get. They are the corm of a sunflower, and have a lovely nutty flavour. The small dish is more artichoke, sliced, in a light gastrique, which completely offset the richness of the souffl├ęs. At the back are the ciabatta rolls and whipped butter. They meant we could soak up all that delicious cheese sauce. An excellent start
The steak was a large slab of sirloin, sadly without any fat left on it. It looked so lustrously pink, it could have been mistaken for a prime piece of tuna. It had to be coated in a supplied spice rub and seared on all sides in very hot pan, then the caramelised onions, confit garlic, herbs and butter were added for 10 minutes in the oven. And then rested for 10 minutes. 
Lynne aimed for medium rare and nearly got it. The pan juices were wicked, the meat flavour was excellent. On the left is the green peppercorn sauce, then the whole cauliflower with capers, sultanas and almonds which was roasted for 30 minutes, and on the right, the crispy potatoes - had we more room we could have consumed a bucket of them. And, in the front, the sour cream and chives (She did sprinkle a few more from our garden on the top). She thinks that the dish did need a green vegetable, but it was so filling that we don't think we could have managed more. Lynne had the remains of her steak on a sandwich at lunchtime. The wine from our cellar was really spectacular and such a good pairing. The much awarded @Jordan 2008 Cobblers Hill, blended especially for Woolworths. It was so ready to be enjoyed. Green herbs and cassis leaves on the nose with berries and cigar smoke. A mouth full of rich fruit with a touch of umami. Cherry, mulberry, cassis, and nice chalky tannins. some warmth and on the end salty licorice.
We did wait an hour before we could manage dessert, which was a rich sticky toffee pudding accompanied by treacle sugar ice cream and a good custard. Lynne topped them with the almonds. And we were groaning for a while afterwards, so unused to three courses are we now. 

Thank you so much Bertus Basson you did us proud. What a wonderful way to celebrate Father’s Day, the only downside being that Clare had to be locked down in her home, so that we had to make do with a phone conversation.

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