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CHICKPEA AND QUINOA SALAD WITH TOASTED FENNEL SEEDS & LEMON

Posted on: December 01, 2017, in: , , ,

Chickpea Salad w Fennel Seeds, Quinoa & Corn

Chickpea Salad with Fennel Seeds, Quinoa & Corn

Every Friday we will celebrate summer and feature a simple salad or not so simple, Chef Kim Grosch who looks after the cold selection in the Oasis, has put together some great salad ideas that she will share every Friday for the next year. In this weeks salad we showcase chickpeas with quinoa, this salad is very simple and can be changed to include cracked wheat, couscous or lentils. We have not added any garlic, chili or ginger. Wanted to keep fresh clean flavours with lots of lemon.

4 People

INGREDIENTS
200g Chickpeas cooked
100g Quinoa cooked
30g Toasted sunflower seeds

Zest of one lemon blanched
1 Spring Onion sliced fine
1 Onion Red Roasted & Cut into chunks
5og corn cooked
1 Tbsp Chopped Coriander
Hand full picked Parsley
50ml olive oil
30 ml Lemon juice
Salt, Pepper to taste
1 Tbsp Fennel seeds toasted

METHOD
Combine ingredients and serve

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Kom ons Braai! (lets BBQ)

Posted on: November 17, 2017, in: , , ,

SATURDAY BBQ

SMOKE & FIRE

Kom ons Braai! (lets BBQ)

Last season we featured a BBQ menu on Saturdays at the Oasis. As we liked it so much we have continued this season with this very “lekker” idea. Cooking from the fire with the required braai staples like, vetkoek, braai broodtjies, snoek, potjie with mussels or oxtail, biltong, boerewors, ribs, peri-peri chicken, rib eye and corn on the cob. We have not skipped on the cold selection which is a meal of its own that requires a person to slow down, relax and enjoy a very long extended lunch sipping on an ice cold craft beer.

As long as the weather plays along there will be smoke and fire every Saturday until the end of April.

Price is set at R395

For further information or to make a booking please phone (021) 483-1000 and ask for restaurant reservations or e-mail:  restaurantreservations.mnh@belmond.com

 

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GRILLED CHEESE ON SOUR DOUGH

Posted on: October 13, 2017, in: , ,

Grilled Cheese

Grilled Cheese Photo Credit www.crushmag-online.com

Use any bread you like, I prefer a sour dough that I pre slice and defrost as I need for those late night cheats.

Serves 1
Ingredients
1 tablespoon soft butter(no margarine)
2 slices 2cm sliced sourdough, one to two days old
120g grated or sliced healeys mature cheddar

Method
Heat a thick bottomed pan to a medium
Completely butter sour dough bread on both sides
Place both slices sour dough in pan and gently cook until golden brown, about 2-3 minutes.
Turn over and place cheese on one, close and continue to cook until golden brown. Turn over abd cook other side until golden brown.
Cheese needs to melt.
Serve with pickles

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