Archives for July 2014

Butternut and curry leaf soup

butternut soup

This is one of my favourite soups, two years ago at a International Food & Beverage Forum held in Vegas I was asked to do a soup course for a 100 people. I wanted to do something with a South African twist. Working in a strange kitchen away from my comfort zone, it must have taken me 6 hours to make. Needless to say I was little embarrassed that it took me that long.

Being the chef stuck with the soup course is always a challenge as the soup can not be seen as the inferior course or the course that is filling a spot. The soup must have layers, layers of flavour. Not just butternut and cream!  a bit of spice, bit stock, carrots and celery to give extra depth. The main element must have depth, so we roasted the butternut pieces with the skin, the flavour had to be intense and concentrated. Normal cream is not going to work, it has no flavour. Sour cream or creme fraiche is the answer it gives that extra little bit of depth.

The soup was good, very good. The soup course came after a very good foie grass terrine. This was is one night I would have settled just having the soup with some good home made bread.

INGREDIENTS

1.1kg butternut squash cut in to half in length then into thick slices
150g diced onions
100g diced carrots
curry leaf
60g celery diced
1 tbsp brown sugar
½ tsp cumin
10g cloves garlic (optional)
15g ginger
4g chillies
3 Tbsp. butter or vegetable oil
1/2 tsp. salt plus more to taste
1.5 litres chicken or vegetable broth
150ml sour cream

optional add 60g celery

METHOD

Halve and seed, cut into thick slices.
Place seasoned butternut on a roasting tray
Roast for 30 minutes uncovered.
When a soft and caramelised remove, allow to cool and remove from skin. Set aside.
In large pot heat butter, add chopped onion.
Saute until soft.
Add garlic and ginger cook until a little fragrant add chili, carrots and celery
Continue to cook until soft.
Add squash stir then add stock.
Bring to a boil then reduce to a simmer and cook through, about 20 minutes.
Blend with a stick blender or put through thermomix.
Bring back to the boil and add curry leaf.
Add sour cream
Add chopped coriander
For croutes
Equal amounts left over roasted skin chopped with crushed toasted pumpkin seeds. Season and spread toasted brioche croutes.

Yoghurt with curry leaf
100ml Goats yoghurt thick
1tbsp chopped curry leaf

Garnish
Goats yoghurt, Fresh Coriander, Brioche croutes

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Hamilton Russel Wine & Dine, 1 August 2014

On this months menu we have a few surprises with regards to the pairings. We have also included the most delicate little fish that is farmed in Mauritius, a European sea bass. This has been paired up with two of my favourite ingredients, Jerusalem artichoke and African wild garlic made into the most beautiful velvety smooth puree.

 

canapés on arrival
Southern Right Sauvignon Blanc 2014

smoked trout
hot smoked pressed with pickled fennel, cold smoked parcel with a citrus and fennel salad
Ashbourne Chardonnay-Sauvignon Blanc 2014

sea bass
jerusalem artichoke and wild garlic purée, kohlrabi salsa, sorrel oil
Hamilton Russell Chardonnay 2013

venison lasagne
slow braised neck with roasted cauliflower, parmesan crème
Ashbourne 2008

roast pork fillet
smoked pulled pork cheek, braised red cabbage, sautéed mushrooms and a sherry jus
Hamilton Russell Pinot Noir 2013

nut and seed crusted brie
grapes, walnut biscuit, thyme honey
Ashbourne ‘Sandstone’ 2009

pear and hazelnut cake
dark chocolate ice cream, gianduja cremeux

Tea and coffee
starts at 19h00 | R485 per person
includes 7-course dinner and a glass of all paired

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Cheese Fondue in August

Fondue07

August 2014: Winter may have dug in its heels, but why don’t you say “cheese” to that, don your heels, and make your way into the inviting arms of The Nellie.  Head down the new Nkanyezi gallery corridor (with the stunningly vibrant works of James Musoke-Lule) and enter into a warm and comforting planetary experience – Chef Rudi’s Cheese Fondue for two.

Available throughout August and September, Rudi’s unique recipe is made with local gruyère, Emmentaler and mature cheddar with a hint of garlic.  Your dipping condiments are homemade breads, croûtons, and grissini, as well as radishes, apple, celery, gherkins and other home made pickles – so you could Banting and Atkins to your heart’s content. (But be aware: lose your dip in the fondue, and you will have to pay for the next round of drinks.)

This is the mother of all comfort foods, good old fashioned fun and highly recommended to enjoy in small groups in Planet Restaurant. Rudi’s Cheese Fondue is well priced at R260 for two people.

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Steenberg Pop Up

tortellini
Once again I will be entering Brad’s Kitchen at Steenberg, last years event was brilliant, even if I was slightly drugged and half mobile with one leg in a cast. Unfortunately this event was sold out very quickly as only 18 seats are made available. Below is the menu with my personal favorite being the seafood salad and the tortellini.
Canapes
Seafood salad
Lightly cured tuna, marinated trout, oyster ceviche, poached prawn, mussels
served with avocado, shellfish aioli, light spiced broth

Slow cooked pasture reared egg

peas, black pudding, chorizo hash, garlic crumbs

Chicken tortellini with Jerusalem artichoke puree, Parmesan

Beef rib eye en croute
with bacon and mushroom served with a bordelaise sauce
Citrus torte
van der hum creme, chocolate crémeux, chocolate sorbet
Mignardises

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Roasted squash selection

 

 

Squash Roasted (Crush)

I had to come up with a selection dishes I would serve at home for Easter Sunday lunch for a photo shoot for crush magazine, so Chef Dion came up with this recipe which looks as good as it tastes. I love the addition of the little bit of spice added. The chili can be left out but that will be a loss.

Yield: 6

INGREDIENTS

1kg assorted squash and pumpkin at least 5 different types cut in medium size pieces.
2 sprig thyme
3tbsp honey
1 sprig rosemary
3 tbsp olive oil
3ea whole garlic cloves lightly crushed
4ea red or green chillies slit down the middle
salt and pepper to taste

METHOD

Add all the ingredients together allow to stand for 30mins, mixing every.
Place into a roasting tray and cover with foil.
Preheat your oven to 150°c.
Roast covered for 10mins at 150°c.
Remove the foil and roast for a further 10mins at 180°c allowing squash to be slightly caramelised.

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