Archives for September 2014

Chicken Tagine

chicken tagine

chicken tagine with a nut and seed couscous

 

Chicken Tagine
I don’t know which one I like more the tagine or the nut and seed couscous served with it.

The unique conical shape traps the steam which in turn is converted to moisture, so very little moisture is needed when making a tagine. Traditionally tagines were cooked over the gentle heat of coals. Most tagines are slow cooked using secondary cuts. A typical tagine could consist of spicy, fruity, savoury, sour and bitter flavours all combined into one.

Serves 4

4 chicken thighs & 4 chicken drumsticks (or 1 chicken, portioned)
5ml whole cumin toasted and crushed
5ml whole coriander toasted and crushed
2ml ground turmeric
Pinch saffron
5ml fresh ginger grated
salt and pepper
30-40ml olive oil
2 onions, sliced
2 garlic cloves
75 -100ml chicken stock
1-2 cinnamon sticks
2 tomatoes diced
50g green olives, pitted
50g black olive pitted
3 wedges preserved lemon,
10ml Argon oil
flesh removed and skin cut into strips
¼ cup dried apricots

Combine the chicken with the spices and seasoning and leave to marinate for an hour.
Heat half olive oil and gently brown chicken remove and reserve
Fry remaining oil and fry onion, ginger and garlic until soft.
Add chicken to the saucepan with onion.
Add stock, cinnamon and tomatoes
Cover and cook either on stove if a cast iron base is used or in the oven at 160ºC if the tagine is a made of clay.
Cook for one hour add lemons and olives and cook for about another half an hour.
Serve with a nut and seed couscous as I have done.
nut and seed couscous

Serves 4

225 g couscous
2-3 tbsp extra virgin olive oil
Juice 1-2 lemon
225ml chicken or vegetable stock
5 tbsp chopped parsley

1 tbsp mint
3 spring onions sliced
2 tbsp chopped chives
20g sunflower seeds
20g green pumpkin seeds
20g black and white sesame seeds
20g linseeds seeds
20g crushed cashew nuts
20g toasted flaked almonds
Salt and pepper

Method

Heat stock, add lemon juice and olive oil
Add couscous , stir well, cover and leave to stand for 5-6 minutes before separating the grains with a fork.
Add the seeds and nuts
Just before service add the fresh herbs and spring onions

If you do not have a tagine use a clay chicken baker.

Do not fry onions in clay but instead a pan then transfer to the tagine
Argan Oil

Almond like nut from a Argan tree(Argania spinosa) which are removed from it’s fruits shelled and roasted, ground and pressed. Argan oil has a distinctive almost meaty aroma. 100kg of fruit will produce about 2 kg oil.
Goats were originally responsible eating the fruits and then excreting the nuts which were then it turn used to make the oil

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One month left!

Beef en croûte to share

Beef en croûte to share

Something about meat, mushrooms and puff pastry almost like a luxurious pie of sorts. Last year we had it this year again a beautiful beef en croûte to share. Instead of the beef fillet we used a beef sirloin which has a little more texture and a lot more flavour.
In addition we have added a slow braised beef cheek, this has given it a little more depth and flavour. To finish we have wrapped the beef, mushroom, duck liver and beef cheek in spinach and bacon then we baked in home made puff pastry.

Carved at the table served with seasonal vegetables, roast new potatoes and jus | R295
This special will end at the end off  October!

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Abalimi Bezekhaya Salad 3

 

 

Abalimi Bezekhaya Salad

Abalimi Bezekhaya Salad

In this weeks basket we received potatoes, carrots, radish, broccoli, peas, spring onions, lemons, lettuce selection and spinach. We still had some of the great broad beans left over from last week, so we decided to incorporate it into our salad as a mayonnaise.

We decided on a very green salad with blanched broccoli & peas, lettuce, cabbage spring onion and pickled  stems from the broccoli all dressed in lemon vinaigrette.  Last addition….. tempura fried spinach stems.  Sadly we will only have a couple of these, then we will have to come up with a potato and carrot salad.

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Abalimi Bezekhaya Salad 2

Broad bean salad (Abalimi Bezekhaya)

Broad bean salad (Abalimi Bezekhaya)

In this weeks Abalimi salad we were given a whole lot of broad beans, in addition we have added broad bean tops and flowers. The young leaves at the top are so tender and work fantastically in a salad. Some were kept fresh and some crisp fried. At the base we put a thick puree/mayonnaise made from broad beans. Other ingredients used were roasted sweet potatoes and carrot ribbons. The salad was finished with a light lemon and olive oil vinaigrette.

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Mushroom Rotolo

 

Mushroom Rotolo

Mushroom Rotolo

We celebrate mushrooms so much that we have dedicated a whole dish to it.  On our new menu starting today from the earth we have added a mushroom rotolo with a mushroom terrine, cashew and mushroom cream, nettle sauce and broad beans. The greatest part of this dish is that it is egg free and dairy free.

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‘Chefs who Share – the ART of Giving’ Thursday night 11 September 2014 City Hall, Cape Town

Asparagus salad

Asparagus salad

With seven sets of menus, seven wine pairings, 21 chefs, seven sommeliers add in a couple of egos and you have the most spectacular event. Chef’s who share raised R2.5 million from ticket sales, experiences and some amazing art works. The brief was simple: canapés on arrival, cold fish starter, soup course, meat main, chocolate for dessert. Each group of three chefs collaborated in different ways, each group did what inspired them with no rules. On our table the emphasis was around sharing this created more interaction with dishes placed in the center of table.
Menu
Canapés
Salted beef, sauerkraut and emmental, rye sandwich )
Mushroom tartlets with crème fraiche
Duck liver parfait, cumin crisp, and plum bon bon
Lamb gougère, roast beetroot, 4year Gonedsa Boerenkaas
Tarte, avocado, tomato, mozzarella buffalo, olive truffle tapenade
Terrine fresh goat cheese, celeriac, salted lemon, honey nuts
Starter – from land and sea
As the plated element marron and sour fig dressing with dune spinach
crispy fried monkfish cheeks, monkfish liver and cheek terrine, smoked trout, with, dusky kob ceviche, spring vegetable salad, abalimi bezekaya salad
Klein Constantia Metis Sauvignon Blanc 2013 by Pascal Jolivet

Soup – quail in the cress
Quail praline in a watercress soup
Blackwater Exemption 60 Bourboulenc 2014

Main -‘ a little of everything beef’
Plated – slow cooked beef rib eye, braised shot-rib with blackened aubergine puree
On the table spring salad, spring vegetables, roasted sweet breads with hazelnuts, oxtail parcels, sausage, smoked beef cheek, tongue with a raisin and caper dressing, seared warm Wagyū ‘Pan biltong’
Radford Dale Gravity 2006

Chocolate wonderland
Pre-Dessert: Amarula Milk punch
Plated: Toasted Coconib parfait, twisted Guanaja ganache, vanilla set crème brulee, chocolate Geleé,
On the table: Choc egg to share with espresso choc crumble, mini after eight macaroons, blackberry and citrus pate de fruit, mini apple tarts
Vondeling Sweet Caroline 2011

Chefs worked in unfamiliar territory with seven makeshift kitchens in a tent behind city hall, logistics and organising is was tough work as no two chefs were using the same crockery for anything. So imagine clearing at the end of the night.
The chef pairings for the ‘Chefs who Share‘ dinner :

1. George Jardine, Gerd Kastenmeier , PJ Vadas
2. Marthinus Ferreira, Christo Pretorius, Alfred Miller
3. Christiaan Campbell, Chantel Dartnall, Andreas Mayer
4. Rudi Liebenberg, Michelle Theron, Christoph Geschwendtner
5. Malika van Reenen, Chris Erasmus, Bernhard Reiser
6. Jackie Cameron, Jürgen Schneider, Christian Grainer
7. Darren Badenhorst, Franck Dangereux, Anton Schmaus
Sommeliers for the night were Gregory Mutambe, Germain Lehodey, Higgo Jacobs, Carl Habel, Susanne Schneider, Isabella Immenkamp and Pearl Oliver
The amazing part of an event like this is the art of giving and sharing. Chefs, sommeliers, artists all offer their time, talent for free! Without them this event would never been able to take place. Wines are sponsored, produce sponsored, glasses sponsored, art pieces (from artists like Jean Doyle, Lionel Smit, Richard Scott)
All the proceeds of the Gala Dinner and Auction go to Make a Difference (MAD) Charity, South African branch of the Laureus Sport for Good Foundation.
During the evening sponsorships of R1000 each were sold at the tables for Veggie Boxes, which will go to charities providing nutritious meals.
Thank you to the unsung heroes in the back Gavin Ferreira, Tarryn Thomas, Kelly Veldhuis and the guys from ten of cups clearing at 2:00 in the morning.
Lastly thank you to Florian Gast and Barbara Lenhard from Opulent Living for making this happen.

 

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Oxtail Tortellini

pasta t

 

This is possibly one of my favourite things in the world, this recipe is enough just for me. It does take some time to do. Unfortunately no store bought filled pasta can substitute this beauty.

Oxtail Tortellini

Oxtail filling ingredients

500 g cooked oxtail, meat onlycan be substituted with a braised neck or even lamb tails
1/3 C (80 ml) braising liquid
¼ tsp lemon zest
80 g cream cheese
3 tsp (15 ml) chopped parsley
2 Tbsp (30 ml) Parmesan, grated (more if necessary)
10 – 15 sage leaves
black pepper
60 g butter
1 C (250 ml) fresh Parmesan cheese

Oxtail filling

Chop the braised oxtail meat to about a 2 – 3 mm dice, add the lemon zest, parsley, cream cheese and Parmesan. Add some of the braising liquid to moisten. Adjust the seasoning and add the parsley. Mix to combine.

Make 36 equal size balls of filling (approximately 15 g per ball).

To make

Place a sheet of pasta dough onto a floured surface (I like using semolina for this, it’s slightly gritty and allows you to work with the pasta more easily). Cut into rounds of about 7 – 8 cm diameter.

Place one filling ball onto the centre of each round. Fold the pasta over filling so it resembles a half moon and squeeze edges to seal. Take the two ends and bring them together overlapping slightly – not by the easiest route, but rather horizontally across, folding the thickest part around your finger and bringing the ends together. Squeeze and place onto a floured surface.

Fill a large saucepan with salted water and bring to the boil. Cook for a few minutes until al dente. Refresh in cold ice water if you are not going to use immediately.

To finish

Heat the butter in a non-stick saucepan. Add the sage leaves and allow to crisp up a little.

Add the heated tortellini and toss to coat. It is preferable if the butter turns to a beurre noisette, having a beautiful nutty flavour.

Season to taste and top with Parmesan.

for the dough

Enriched Pasta Dough for Tortellini

500 g “00” flour (Doppio Zero)
1 tsp (5 ml) salt
4 eggs
3 egg yolks
1 Tbsp (15 ml) olive oil

Place all of the ingredients into a food processor and combine.

Turn the dough out and knead for about 3 – 4 minutes. Wrap in plastic wrap and rest in a cool place for at least 30 minutes.

Unwrap the dough and press it out by hand as thinly as possible, in order to fit into the pasta machine. Roll the pasta through the machine, continuously adjusting the setting to be thinner and thinner. Roll the pasta to approximately a 1 mm thickness.

 

 

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Abalimi Bezekhaya Salad 1

 

 

Broccoli salad with quinoa and nut fried egg

Broccoli salad with quinoa and nut fried egg

Abalimi means ‘the planters’ in Xhosa, and this urban farming project is run in the communities of Khayelitsha,  Langa, Phillippi and other surrounding areas on the Cape flats. The project runs organic food growing and nature conservation projects to create self-help job creation, alleviate poverty and to encourage environmental renewal. Vegetables and sometime fruit grown in the gardens is sold as boxed vegetables through the Harvest of Hope kitchen; the box will differ each week based on what comes out of the garden that week.

This is where we have created a Abalimi Bezekhaya salad that changes weekly and sometimes daily based on the ingredients supplied in the box. Chef’s in Planet are required to come up with a salad daily that reflect the freshness of ingredients supplied in the box.

It has allowed us to understand seasonal availability of ingredients, it has also forced us to think out side our comfort zones. Create with what you have and not what you want.

Look out for more stories, pictures of salad as we move from one week to the next.

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Steenberg Wine and Dine, 26 September 2014

Monkfish

Crispy fried monk cheeks and monkfish liver torchon

canapés on arrival
Steenberg 1682 Brut 2013

hot smoked franschhoek trout
watercress and leek velouté with chives and herb salad
Steenberg Sauvignon Blanc 2013

monk fish torchon
crisp fried monk fish cheek, radish salad, ginger aïoli
Steenberg Black Swan Sauvignon Blanc 2012

slow cooked pork fillet in a sage butter
mushroom and nettle rotolo, garlic espuma
Steenberg Nebbiolo 2012

beef rib eye and oxtail crépinette with bacon and spinach
served with pomme purée and crushed broad beans
Steenberg Catharina 2011

smoked boerenkaas fondue
Steenberg Shiraz 2012

coconut ice cream macaroon sandwich
with roasted guava salad
Steenberg Sparkling Sauvignon Blanc 2013

freshly brewed coffee and infused Tea

starts at 19h00 | R485 per person
includes  a glass of paired wine per course
reservations essential | +27-21-4831000 | restaurantreservations.mnh@belmond.com

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