Thursday, August 30, 2018

Cape Winemakers Guild tutored and public tastings

This year's Cape Winemakers Guild Auction will be held at Spier Wine Estate on Saturday 29th September, beginning at 09h00.  It is open to the public as well as the wine industry. Further registration information and details on their Telephonic and Proxy bidding options are available from the Cape Winemakers Guild Office via email at info@capewinemakersguild.com or call +27 21 852 0408

Registration for the Auction and sales of VIP Lounge tickets will close on Wednesday, 19 September 2018. We will be there enjoying the day and perhaps making a bid or two for these really special wines. There are some pre-auction events. Look on: http://www.capewinemakersguild.com/events

We were invited to the very prestigious VIP guided tasting of 37 of the exceptional auction wines, and another 11 later in the foyer. Each winemaker presented their own wine. The quality is high this year, so good prices are expected, despite the downturn in the economy. The tasting was held in the Ballroom of the Westin International Hotel in Cape Town

For details of the 2018 Auction Wines, click here
A selection of Guild members' MCCs to condition our palates
The wines were poured by student winemakers from Elsenburg Agricultural Training Institute - they are our future in wine
Behind a screen, Guild members and a few other winemakers were checking to make sure that there were no corked bottles of their wines. Leon Coetzee, Sebastian Beaumont, David Nieuwoudt, Johan Joubert and Margaux Nel Coetzee
Johan Malan of Simonsig checking his wine for any off aromas ... Behind him are Gottfried Mocke of Boekenhoutskloof and Carl van der Merwe of De Morgenzon
.... and no problems detected
The Grand ballroom at the Westin International all set for the tutored tasting
A gathering of the Clan. Wine writer Fiona McDonald and broadcaster Guy McDonald
Guild Chairman Boela Gerber opens the tasting
Starting with bubbly is always a good conditioner for the palate. Only 36 to go....
Fiona McDonald, Jan "Boland" Coetzee and Guy McDonald
Michael Bampfield Duggan of Wine Concepts and Karen Glanfield Pawley
Delectable fresh oysters served after the tasting
Some sushi too
Something interesting. A savoury donut with a nesting meatball
Tiny pastries topped with mozzarella, basil and baby tomato caprese
Derek Prout-Jones, Jeff Grier and Karen Visser
After the private tasting and a bit of socialising, we moved to the Convention Centre to spend a little time at the public tasting before going home to put MENU to bed
Bennie Howard and Gottfried Mocke
Duncan Savage
Posted by MENU at 7:00 pm 0 comments

Monday, August 27, 2018

Chicken in Pomegranate with Pistachio Cous Cous

Originally published on  Friday, January 15, 2010
The following recipe is very Mediterranean in character, but simple to prepare and the ingredients are currently available

1 T oil - 4 to 6 chicken pieces - salt and pepper - 1 finely chopped onion - 2 cloves garlic - 2 T Pomegranate molasses - 250 ml chicken stock - 2 T chopped flat parsley - 2 T chopped coriander - 1 t cumin

Rub salt and pepper into the chicken pieces, then put the oil into a sauté pan and on a high heat, brown the chicken on all sides, Remove from the pan and set aside. Fry the onion till soft and translucent then add the garlic and sauté for two more minutes. Add all the other ingredients and simmer on a low heat for 45 minutes

Cous Cous
500g cous cous - 2 T pistachio oil - 2 T chopped pistachio nuts - 2T fresh pomegranate kernels (or dried cranberries) - salt and pepper

Season the dried cous cous, add the oil and stir. Then cook according to the instructions on the packet. Fork in the pistachio nuts and pomegranate and serve immediately with the chicken
Posted by MENU at 11:20 pm 0 comments

Chicken and Artichoke Risotto

Today’s recipe is a solution for left-over chicken. Yes, this dish does contain carbohydrates and some vegetables and it is absolutely delicious. We find it difficult not to crave this sort of food when the weather gets cold. You could use the left-over carcass of the chicken to make the stock, or just use a good commercial stock, like Nomu Fond
A pot of light chicken or vegetable stock (about 1.5 to 2 litres) - 1 onion, very finely chopped – 1 stick of celery, finely chopped - 1 clove garlic, finely chopped – 1 t fresh thyme leaves - 1/2 T extra virgin olive oil – ½ T butter - half a red pepper, finely chopped into small cubes – 2 cups Risotto rice – 250ml dry white wine – 4 to 6 artichoke bottoms, each sliced into six pieces - 1 cup of cooked chicken in small pieces – ½ cup depodded broad beans or peas – salt and freshly ground pepper – 1 T butter
Put the stock on to simmer. On another burner, in a heavy bottomed pan, fry the onion, celery, garlic and thyme in the oil and butter till transparent and soft; then add the red pepper and fry gently for two minutes. Put in the rice and let it coat in the oil and fry for one minute. Put in the wine and let it bubble so that the alcohol burns off. Then add a couple of ladles of the hot stock. The secret is to cook the rice slowly in quite a lot of liquid and stir or shake the pan occasionally to circulate the rice. Do not let the rice dry out and, as soon as you see it becoming dryer, add more stock. If you cook too fast or on two high a heat, the rice will only cook on the outside and become very mushy. When the rice is nearly done, add the chicken, the artichokes and the broad beans and warm through for five minutes. Taste and adjust the seasoning. The risotto should be quite soupy and creamy but not mushy; the rice should still have separate grains. Draw the pan off the heat, stir in the butter and let it rest for five minutes, then serve.
Serves 4
Posted by MENU at 6:33 pm 0 comments

Chicken wings in sherry vinegar and smoked paprika

Spanish flier?
We get lots of queries about how to use some of our products. Here is a recipe that uses two of them in a dish from Spain which is really quick and easy to do. Try these chicken wings when you next have friends around. We took a dish to our wine club meeting yesterday evening
16 Chicken wings - 2 T sherry vinegar - 2 T honey - 2 T extra virgin olive oil - 2 t smoked paprika - 2 cloves garlic, finely chopped – 1 T fresh thyme or 1 t dried - salt and pepper
Use the Sweet Smoked Spanish Paprika, but if you want some heat in the dish use the Hot Spanish paprika
Slash the wings on both sides. Mix up all the above ingredients and marinade the chicken in them for a couple of hours. Then bake in the oven for 45 minutes at 180°C until they are sticky and well cooked, basting once or twice
30 Roma baby tomatoes – sherry vinegar – olive oil, salt and pepper
Halve 30 baby tomatoes, put on an open roasting tray and drizzle them with the sherry vinegar, olive oil, salt and pepper and bake in the same oven for 30 minutes
2 red peppers
Grill until blackened on all sides. Immediately put them into a plastic bag; seal it and allow to cool. Then rub off all the black skin, remove seeds and slice into strips
Serve the chicken wings on a bed of drained tinned chick peas, the roasted tomatoes, roasted red pepper, de-pipped black and green olives and rocket leaves. Drizzle over some good extra virgin olive oil just before serving
Posted by MENU at 6:27 pm 0 comments

Crispy Chilli Squid Tempura

This recipe is our recreation of one of the most popular dishes at the Taste of Cape Town on the Taj Hotel’s stand.
500g small squid rings and tentacles (Cut up larger rings into bite sized pieces) – 500ml milk – 1 egg – 210ml ice cold sparkling or soda water – 1/2 t salt – 25g corn flour – 75g flour – 4 ice cubes – 2t chilli flakes or 1 to 2 (depending on your taste) finely chopped fresh red chillies, seeds removed – approx 500ml canola oil for frying – good sushi mayonnaise or Hellman’s diluted with a little milk to make it more runny
Soak the squid in milk for at least an hour (this tenderises it), then drain and pat really dry. Heat the oil in a wok or a wide deep pan to 370°C. Do not leave the oil alone. Mix the water with the egg and then stir in the flour, salt and chilli flakes and ice cubes. Quickly mix up the batter; it does not have to be smooth. Immediately toss the squid into the batter a spoonful at a time to coat well and then deep fry for just a couple of minutes until it is really crisp and beginning to turn golden. Drain on kitchen paper and keep warm in the oven while you cook the rest. Then serve with the mayonnaise drizzled over it. You can also drizzle over a sweet chilli sauce
Posted by MENU at 6:22 pm 0 comments

Spinach and Ricotta “Gnocchi Verdi” with Tomato and Parmesan Cream

LOW CARB DIET CONTINUES
We have had a look at recipes which we have published previously, to see if there are any that are fairly low in carbohydrates. If you are missing pasta, this is a very good substitution because it looks and tastes like a pasta, but is mainly vegetable and cheese. This recipe contains 1 tablespoon of flour, which equals 5.4gm of carbohydrate. There are 16gm of carbs in the tinned tomatoes, so 4gm per serving. It feeds four people as a starter, so you will get a quarter of that in each serving, not a heavy load. We would encourage you to use the very best quality and freshest ricotta cheese you can find, it so improves the recipe. And please do use real baby spinach, not Swiss chard. Chard works, but does not give such light and fluffy gnocchi. The trick as usual, is to handle the gnocchi as little as possible. This is a starter for 4 or a main course for 2 or 3
500gm Spinach – 200gm fresh ricotta – grating of nutmeg – salt and pepper – 1 egg - 45gm grated Parmesan – 1 T flour
Wash the spinach and cook in salted water till wilted. Drain well & squeeze till absolutely dry, then place in a food processor with the ricotta, seasoning and nutmeg; blend quickly and gently. Softly mix in egg, parmesan and flour. Chill then, using two teaspoons, shape into gnocchi quenelles. Use them immediately or cover with cling film and use within a couple of hours. Keeping them longer will dry them out
Tomato Sauce: 800g tinned tomatoes – Salt and pepper – 2 cloves garlic, chopped – 100ml cream
Put all into a pan, bring to the boil and reduce for 10 minutes, then add the cream and blitz with your wand blender. Taste and season. If you must and your tomatoes are not ripe, soften the acidity with a little sugar
Parmesan Cream: 250ml cream – 150ml finely grated parmesan. Mix together in a jug.
Boil a pot of well salted water, and when it is simmering nicely, gently drop the gnocchi into the water. Remove it as soon as it comes to the surface and drain
Take small individual serving dishes; ladle 2–3 T of tomato sauce into each. Put in 3 to 5 (depends how large you made them!) gnocchi in each, pour over the same amount of parmesan cream. Grate extra parmesan on top. Put into a preheated 180ºC oven for about 10 minutes until bubbling and the cheese starts to colour. You can cook these in one large casserole dish. You will need to increase the timing, but wait until the cheese is bubbling and starting to colour. Serve and eat at once
Posted by MENU at 5:52 pm 0 comments

Avgolemono Greek Soup

With the weather starting to become a little more autumnal, we thought a soup might be in order. This is a classic Greek recipe and really lovely whatever the weather. It is often served at holidays or celebrations in Greece. You can do the whole recipe or you can start with ready-made stock and some cooked chicken, depending on how much time you have. If you are doing this, start from ## with hot stock. This makes 6 - 8 Servings
1 whole chicken, approx 1.5kg - water – 2 carrots, roughly chopped – 2 celery stalks, roughly chopped – 1 onion, roughly chopped – 2 bay leaves – 5 black peppercorns – 1 t salt – half a cup rice or orzo rice shaped pasta (optional) – 3 fresh eggs, at room temperature – juice of 2 lemons, strained – zest of one lemon – salt and freshly ground black pepper - parsley
Trim all the excess fat off the chicken, put it into a large pot with the vegetables and add enough water to cover the chicken by 5 cm. Bring to a simmer and cook for 1½ hours. Take out the chicken, remove the meat and set aside for use later. Strain the stock and skim off any fat
## Add the rice or orzo pasta, if using, and cook until tender. While the rice is cooking, whisk the eggs until very frothy then add the lemon juice in a thin stream while you continue whisking. Put 2 ladlefuls of the hot soup stock into a separate bowl then slowly add the egg and lemon mixture. This will help to prevent the soup curdling. Put this back into the rest of the soup and heat gently. Do not boil once the egg has been added or you will get scrambled egg. Taste and adjust seasoning to your own taste, then sprinkle on the lemon zest and a little chopped parsley before you serve. You can add back some of the chicken meat if you want a more substantial soup and you can, if you must, add a couple of spoonfuls of corn flour to thicken, but this is not encouraged
While the pasta is cooking, prepare the egg-lemon mixture. Using a whisk beat the eggs until nice and frothy. Add the lemon zest and the lemon juice in a steady stream while continuing to whisk
When the pasta has finished cooking, turn off the heat. Ladle about two cups of broth into a bowl or large measuring cup. Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they are added to the hot broth
Stir the egg-lemon mixture into the pot and heat over very low heat for approximately 5 to 10 minutes until heated through. Be careful not to boil the soup once the eggs have been added

Adjust your seasoning for salt and pepper and add more as desired
Traditionally, this soup is served without the chicken meat or vegetables. You can add them back or serve on the side as you prefer
Posted by MENU at 5:48 pm 0 comments

Spicy Asian Beef salad

For when you are in Asian mood
Lynne invented this recipe when we had some left over steak. You could use left over roast beef or just sear off one small steak for a small salad
The dressing: 2T limejuice - 2 T fish sauce - 1 T palm sugar- 1 t red chilli paste or 2 finely chopped chillies (adjust to your own taste) – 1 clove garlic, crushed – 1 T sushi ginger (gari) finely sliced.
Green beans, carrots, courgettes cut into julienne strips – mixed herb salad leaves – 2 T extra fresh basil and/or coriander leaves – 2 squares of Chinese egg noodles – 1T Tamari soy sauce - 200g cold beef, sliced
Slice the beef into ½ cm slices. Mix up the sauce, then marinate the beef in half of it. Blanche the beans, carrots & courgettes for one minute in boiling water then refresh in ice cold water. Drain. Cook the noodles till they are just soft, drain, cool, then add the Tamari sauce. Mix the salad leaves, herbs and the julienned vegetables, then top with the beef. Drizzle over the rest of the sauce then top the dish with noodles and serve
Posted by MENU at 5:12 pm 0 comments

Mexican peppers

In hot weather, we find that we like to eat hot, spicy food; it does seem to cool you down. There is a glut of wonderful peppers in the shops at the moment, so do try this recipe which Lynne made last week. It serves 2 to 4, depending on how hungry you are and how large the peppers are!
2 large pimento (banana) red peppers (18 to 20 cm long) – 350g lean beef mince – 1 onion, finely chopped – 2 cloves garlic – fresh oregano – 2 courgettes, grated – 2 t Mexican spices – olive oil – 3 T tomato passata – 3 t rice or rice pasta – salt and pepper
Mexican spice mix: 2 t salt, 2t cumin, 2 t cayenne pepper, 2 t brown sugar, 2 t paprika, 1 t ground black pepper, 1 t dried oregano, 1 t dried chilli flakes, 1 t sweet smoked paprika.
Mix together and store in an airtight container
Fry the onion in the oil until it is just beginning to take on colour. Add the garlic and fry for one minute. Add the beef and brown it. Add the oregano and the spices and simmer for 10 minutes. Stir in the courgette, the rice or pasta and the passata and simmer until the pasta is cooked. Taste and adjust seasoning. Halve the peppers lengthways and remove the seeds. Put into an oiled ovenproof dish. Fill the peppers with the mince mix. Put 1T water underneath the peppers and cover with foil. Bake at 180ºC for 45 minutes or until the peppers are lovely and soft. Serve with cool guacamole and a salad
Posted by MENU at 5:05 pm 0 comments

Basil Pesto

We have so much basil in the garden that Lynne was able to whip up a pesto in minutes and wondered why we don’t do this more often
Pesto is very simple indeed to make and can be done in a blender in just a few moments, while the pasta is cooking. You don’t have to use basil – rocket, parsley, coriander all work well and you can vary the nuts – walnuts, almonds, pecans etc. Add a fresh chilli if you want it hot, especially good with coriander. Don’t make it too far in advance, as the colour can go very dark. You can try a squeeze of lemon, but that is not traditional. It also makes a really good cold pasta salad when used with rice shaped pasta. You need to make it in the proportions 3:1:1 herb, cheese, nuts
3 large handfuls of basil leaves – 25g grated parmesan or grana padano cheese – 25g pine nuts – 1 crushed clove of garlic – 2 T olive oil – salt and pepper

Put all the ingredients into your blender and blitz until you have a nice thick oily paste still with some texture, adding more oil if it looks a little dry, then adjust the seasoning and spoon onto hot pasta or onto a selection of lightly blanched vegetables
Posted by MENU at 5:00 pm 0 comments

Cherry Compote

½ Kg cherries, pitted – 1 cup of water - 250g sugar - juice ½ lemon - 4 t brandy

Put the sugar and the water into a heavy bottomed pan and heat till the sugar has dissolved. Add the cherries and the lemon juice and simmer for no more than 15 minutes, stirring gently only occasionally so the cherries stay whole. Using a slotted spoon, remove the cherries and keep aside. Reduce the cherry liquid until it is becoming thick, then cool slightly. Stir in the brandy and the cherries and put into a bowl in the fridge until you need it
Posted by MENU at 4:54 pm 0 comments

Cherry and Chocolate Pavlova

Our most successful dish over the holidays was a chocolate Pavlova which Lynne made for New Year’s Eve, when we had friends over to wish the old year goodbye. It sounds complicated; it isn’t. You can make it the day before
6 large egg whites – 300 g caster sugar – 1 T corn flour – 2 t raspberry vinegar – 25 g cocoa powder – 50 g dark chocolate, chopped – 500 g cherry compote – 250ml cream – 1T Amaretto liqueur or 1 t vanilla bean paste – 150g fresh cherries
Heat the oven to 140ºC. Whisk the egg whites until they form stiff peaks, then, adding 1 tablespoon at a time, carefully whisk in the sugar, making sure you whisk really well between each addition. When all the sugar has been added, do whisk until the mixture is really thick and glossy and stands in soft peaks. Using a large metal spoon, carefully and gently stir in the corn flour, vinegar, cocoa powder and chocolate, until just incorporated
Line a baking sheet with a piece of rice paper, baking paper or a silicone sheet. Spoon on the meringue, making a circle and building up the sides, so that you have a bowl shape which will keep the filling in. You could put the meringue into a piping bag if you want it to look really professional. Bake for 1¼ hours, then turn off the oven, open the door and leave to cool. The rice paper is edible, but do carefully remove the baking paper or silicone and put the Pavlova onto a pretty serving dish. Don’t worry if the meringue cracks a bit, that is part of its charm. It is meant to be like soft marshmallow in the centre
When ready to serve, whip the double cream and Amaretto together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream; arrange some fresh cherries on top and serve
Posted by MENU at 4:50 pm 0 comments

Tropical Mango and Orange Tiramisu

If you don’t like Christmas pudding and want a more modern, fresh dessert, try this. It will feed four. Increase the quantities proportionally if you have more people. Do taste both the juice and the cream and sugar mixture before using and, if it is quite sharp, do add a little more sugar or honey
1 packet boudoir (finger) biscuits – Juice of 4 oranges – 50ml orange, Amarula or Limoncello liqueur - 2 fresh ripe mangos, peeled and sliced – 1 tub of mascarpone cheese – 200ml cream – 150g sugar, vanilla if possible or add 1 t of vanilla extract – juice and pulp of 4 granadillas (passion fruit)
Mix the orange juice with the liqueur and dip the finger biscuits into it. Make one layer in the bottom of a pretty dessert dish. Mix the mascarpone with the cream and the vanilla sugar and spread a layer over the biscuits, then follow with a layer of mango slices and some of the granadilla pulp. Make another layer and finish by pouring over the rest of the juice and topping off with the rest of the granadilla pulp. Cover with cling film and keep in the fridge overnight until you are ready to serve
Posted by MENU at 4:42 pm 0 comments

Spinach & Cheese Roulade

Dinner with friends
We had a lovely dinner with friends in Camps Bay last week – gosh, how the wind can howl there - and our hostess cooked some lovely food. Her starter was something we think you might like to consider for Christmas entertaining – quite retro but really delicious, and it has the usual added advantage that you can make it in advance: a very light, fluffy and moist Spinach and cheese roulade filled with herby cream cheese and smoked trout
Here is Lynne’s recipe: We used frozen spinach; if you want to use fresh, 700g should be enough. Wash well, cook, squeeze out all the moisture then chop finely. You can buy a herb cheese like Boursin and mix it with plain cream cheese. Do season well
1 box Frozen spinach, defrosted – 4 large eggs, separated – 25g cheddar cheese finely grated – salt and freshly ground pepper – a good grating of nutmeg
Filling: 200g tub of good cream cheese – 10g each of fresh parsley, thyme and dill, finely chopped – 200g slices of smoked salmon or salmon trout
Preheat your oven to 200ºC. Mix the herbs with the cream cheese and put into the fridge until the roulade is ready
Line a 33 x 23cm Swiss roll tin with baking paper, folding at the corners. Squeeze as much moisture out of the spinach as you can, then stir in the egg yolks, cheese and seasoning. Beat the egg whites with a pinch of salt until stiff then, using a large metal spoon, stir in a quarter of the egg white. Then carefully fold in the rest of the egg white, a third at a time, try to keep the mixture light and airy. Spread onto the tin and bake for 15 minutes until firm to the touch. Cover with a clean lightly damp tea towel and leave to cool. Then turn it out onto the tea towel and carefully remove the baking paper. Spread on the cream cheese and then cover with the smoked salmon. Roll it up first by folding over a small edge of the roulade and then, using the tea towel, carefully roll it up. Do not try to roll too tightly and expect it to crack slightly. Plate it and cover with cling film until you are ready to serve. This makes at least 6 large slices
Posted by MENU at 4:36 pm 0 comments

Lamb with Garlic, Anchovy and Rosemary

We had another favourite, roast lamb, and this might be an alternative main course for some of you for Christmas dinner. We have sold anchovies and now anchovy paste, for many years and we have often been told how delicious they can be as a marinade for lamb – most often from Italy - so Lynne decided to try it. Be assured, it does NOT have a fishy taste at all, just a very deep savoury flavour, and with the large amount of garlic and rosemary, you end up with a really lovely jus. It went very well with a bottle of Morgenhof Cabernet sauvignon Reserve 2001
2 to 2.5 kilo leg of lamb – 9 anchovies or one tube of anchovy paste – 6 garlic cloves, crushed – 2.5 tablespoons of fresh rosemary, chopped - ¼ cup of olive oil – sea salt – freshly ground black pepper – bottle of semi sweet wine (we used Robertson Beaukett)
Turn your oven to 200°C. In a pestle and mortar, crush the anchovies with the garlic and the rosemary till you have a good rough paste. Moisten with the olive oil and then season. Cut several 4 cm slashes in the surface of the lamb and then rub the paste all over it
Place the lamb on a grid in a roasting tray, pour a little water into the base of the pan and put it on the centre shelf of the preheated oven for 30 minutes. Then pour over 100ml white wine and baste the lamb. Reduce the heat to 180°C and leave the lamb to cook for 1½ to 2 hours (dependent on its weight and how well you like it cooked). Baste the lamb regularly with a little more of the wine and the juices in the bottom of the pan and do add a little water to the pan if it becomes dry. Remove the lamb from the oven, cover with foil and rest for 15 minutes. Pour off as much of the fat in the bottom of the pan as you can, then deglaze it and use the juices mixed with corn flour, more wine and water to make a really good gravy
Lynne served this with crisp duck fat roast potatoes, baby peas and roasted butternut with nutmeg
Posted by MENU at 4:30 pm 0 comments

Smoked trout rolls with avocado and watercress

We have enjoyed so many canapés this year that we will be preparing a couple of them for Christmas day, and we suggest that you think back and do the same. Keep it simple and preferably prepare the day before. Our favourites have been prawn tempura with chilli dipping sauce and something with smoked trout and salmon, perhaps gravadlax, which can be made a week ahead
200g smoked trout pieces – 150g good rich cream cheese - 2 t finely chopped chives – 2 t finely chopped dill – freshly ground black pepper - salt to taste
Then 200g smoked trout ribbons – 1 ripe avocado – juice of a lemon – lemon or lime – watercress – savoury biscuits
Blend the first 6 ingredients together, then taste and season with salt if necessary. Put a spoonful of the trout paté into one end of a 5 cm strip of trout and roll up. Fix with a toothpick until they stay rolled up, then remove.
Serve two or three each on a plate decorated with 2 slices of avocado that have been dipped in lemon, a slice of lemon or lime and some watercress. Add two or three good savoury biscuits like Woolworth’s Rosemary and Olive Oil crackers
Posted by MENU at 4:22 pm 0 comments

Sweet Pepper, Basil and Cream Sauce

Sonia Cabano gave us a copy of her new book “Relish – Easy sauces, seasonings and condiments to make at home” recently and we have to share one of the recipes for pasta with you. We haven’t made it yet, but will definitely… soon. We quote:
For 300-450g dried pasta, enough to serve 4-6 people, use:
2 medium onions, finely chopped – 2T 30ml butter (1T = 15ml) - 15ml olive oil – 2 each medium green, red and yellow sweet peppers, chopped small – salt and ground black pepper to taste – 150ml double cream – 6 large basil leaves, finely chopped – 2 T (30ml) chopped fresh parsley – 4 T (60ml) freshly grated parmesan
  1. Cook the onions in the butter and olive oil until golden and soft
  2. Add the diced peppers and cook until tender, about 15-20 minutes. Stir occasionally. Season very well
  3. Add the cream, turn the heat high and allow to bubble until the cream as reduced by half
  4. Add the basil, parsley and Parmesan and toss with hot cooked pasta
Serve immediately
Posted by MENU at 4:16 pm 0 comments

Pisco Sour

We had very small limes, each of which gave us just about 200ml of juice. Lynne made the sugar syrup by combining 4T sugar with 50g water and stirring them together till the sugar melted, then boiled the syrup for 5 minutes. Boil quite hard but do not stir. If it starts to colour (you do NOT want caramel), remove it from the heat immediately and start again. We made the cocktail in the small blender container which comes with our stick blender. You can use a liquidizer or just whisk the egg white till stiff and add it to the other ingredients. This makes enough for two, served in whisky tumblers. Pisco is difficult to find in South Africa, so we have used the nearest easily found replacements. You can add different alcohols like rum or whiskey if you like, but they give a different flavour.
Sour recipe
1 egg white - juice of 8 small limes - 100ml sugar syrup - 2 tots of Cane Spirit, Vodka or Grappa

Blend the egg white till it is light and fluffy and just getting to peaks. Add some of the sugar syrup and blend quickly, then add the lime juice and the alcohol. Taste and add more syrup to your taste if it is too sour
Posted by MENU at 4:08 pm 0 comments

Duck in Orange Cream Glaze

Tonight, we had duck breasts. Lynne glazed them with the new Protea Hill Farm Cream – the balsamic reduction made from their wonderful fruit vinegars. She used the Orange Cream as a glaze and, if you want to try the recipe, we have this on our stall at the markets or you can order it from us on line. Collect from our home or we can post it to you. We have not given exact quantities, it is very much a ‘taste and see’ recipe and is for 2 duck breasts, adjust quantities as necessary
Butter – canola oil – 2 duck breasts – juice & grated rind of one orange – 100ml good chicken stock – Five Spice powder – Protea Hill Farm orange Cream balsamic reduction – honey – salt and pepper

In a heavy bottomed frying pan, melt a little butter, enough to coat the base of the pan. (Do add half and half oil and butter, or just oil if you have health concerns). Season the duck all over with the pepper and salt and a light dusting of Five Spice or Quatre Epice powder. When the pan is hot, place the duck breasts skin side down and let them cook on a medium heat till the fat renders down completely and the skin is nice and brown and caramelized, but not burnt. Turn them over and continue to cook for 2 to 3 minutes. Duck is much better served pink as, if it is overcooked, it can be tough. Remove the duck breasts, coat the skin with a little Orange Cream and put them into the oven at 180°C for 10 minutes then remove, put into foil and rest for 10 minutes. Add the orange juice and stock to the pan and let it deglaze and emulsify with the juices in the pan. Taste and adjust the seasoning, adding a teaspoonful of the 0range Cream and do add a little honey if the juice is too sharp. Prepare your vegetables and then, at the last minute, slice the duck and place on the warm plate. Pour over the sauce from the pan and serve. It had a wonderful flavour, was beautifully tender and we matched it with one of the best current bargains in wine: Drostdyhof Chardonnay 2010, which won a Gold medal in the Decanter Awards in England and cost us R30 at Checkers. The duck breasts came from the Neighbourgoods Butcher, Salvin Hirschfield. Talk to him at the market on Saturday, if you’re in Cape Town
Posted by MENU at 4:01 pm 0 comments
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