Menu Highlights

CURRIED DUCK EGG

Curried Duck Egg

Curried Duck Egg

We have always featured egg in some form or the other, it is after all the perfect meal. Recently I discovered a wonderful new supplier (Feed Me Free Range Products) situated just below Sir Lowry’s Pass with beautiful chickens, ducks and goose lying in the fields basking in the sun. Lou passed on some duck eggs to try, so I could not resist one of my favourites.

As curry and egg belong together, we decided to cook the duck egg at a low temperature, 63.3 C for one hour, at the base we placed a lentil dhall. Accompanied by a sweet and sour curry sauce, mango atchar, poppadoms and charred potatoes.

Photo credit – www.crushmag-online.com 

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Laingsburg lamb on the menu

lamb-4-october-2016

Lamb Loin, Kidney Jus, Spring Vegetables

On the menu this October a beautiful roasted Laingsburg lamb loin.

This lamb is always so tender and tasty because of the selection of shrub and pasture this time of the year. On this plate we decided to celebrate more than just the loin, but then neck and the kidneys. The neck has been slow braised and put into a little fried parcel, the kidneys we incorporated into the jus. Served with local green asparagus, broad beans, burnt onion puree and peas and pea shoots.

 

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Roast Chicken!

RudiLi (3)

Roast Chicken

I know this is not what one would expect when ordering roast chicken. But everything is roasted and then turned into little pockets of heaven. This dish changes every now and then as we change garnishes or how the breast is cooked, but essentially it is about using every bit of the chicken, picking all the bits from the bones. We roast the breast on the crown in this edition and roast the leg and thigh. Debone the breast and gently finish in butter in a pan with sage and garlic and a hint of chili. The leg and thigh is turned into beautiful tortelloni.(My favourite thing to make and eat)

The whole dish is brought together with roasted cauliflower and cauliflower puree. Crispy bits of chicken skin is added with a little parmesan when served.

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Saturday 27 February, 1965

Dinner for R2.10 served at The Mount Nelson Hotel today 51 years ago in the Dinning Room.

Menu 27 Feb 1965

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Ceviche

Crush Rudi11

Ceviche

Ceviche Our banqueting chef Jaco returned from South America two years ago, with a couple of Peruvian culinary secrets, after doing a South African food promotion at the Belmond Miraflores Park Hotel in Lima. Now the ceviche has become a regular favourite with the right balance of salt, lime, chilli and coriander. In oasis we add a little fruit element like mango or litchi to emphasise summer eating even more. While in Planet, radish and avocado with the occasional corn is featured.

 

Basic recipe

250 ml lime juice

15g salt

1 small onion cut into brunoise

3 garlic cloves finely grated

2-3 red chilies deseed and chopped fine

Pinch Zest of lime

1 tsp chopped Coriander fresh

let it stand for 10-20 minutes strain and use

 

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Winter is coming!

Sole_HR_01

Sole Colbert

 

Winter is coming!

Every year we do something a little different during the quieter months, starting this May we are doing an “Old days, nowadays” feature with some menu extracts from half a century ago.

This winter we celebrate dishes served in the First Class dining rooms of the Union-Castle Shipping Lines, as well as the original dining room at the Nellie. The chef at the time was Hans Kuhnel. Chef Kuhnel must have liked it at the hotel as he spent 25 years in the belly of this legendary landmark.

Featuring

Seafood cocktail

Or

Consommé croûte au pot

******

Filet de boeuf à la Richelieu

Or

Sole à la Colbert

******

Poire belle Hélène

Or

Crêpe Suzette

This classic winter special is available from 1st May – 30 September 2015 at R395 per person. Please contact Restaurant Reservations on 021 483-1948 or e-mail: restaurantreservations.mnh@belmond.com for any further enquiries or to make a booking.

As always we also be featuring classics like beef wellington and a cheese fondue.

BELMOND VINTAGE MENU v5.indd

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Smoked dusky kob salad

Kob Salad

Smoked Dusky Kob Salad

Featured dish and highlight this week is The smoked dusky kob salad. Since we installed the smoker into production and butcher two years ago we have made great progress in smoking, from cold to hot smoking, salt to brisket, even oil.

We were originally looking for a substitute for peppered mackerel and we ended up using the dusky kob from the Eastern Cape (sassi green listed). We tried cold smoke as well as hot smoke, the hot smoke left the greater impression,  so we decided to rather create a salad in Planet around it. Later we moved the salad to the lounge.

For the rest of the salad we added avocado and charred corn with a jalapeno dressing.

 

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Carpaccio

Capaccio

Beef Carpaccio

Carpaccio

This weeks menu highlight we feature beef carpaccio one of the many carpaccio we do at the hotel, slightly different to the first dish invented by Giuseppe Cipriani with its contrasts of white and red.  As a young chef while doing my training I was taught that only fillet was to be used, for me this never made any sense and it still makes no sense, why would you want to use the most tasteless cut. This dish needs more flavour so for years we have been using sirloin and lately we have started using topside as well as tender chuck. As the beef is sliced so thin we wanted it packed with real beef flavours that speak to you.

We have this featured in almost all our outlets, with Parmesan, rocket, lemon, drizzle of olive oil and mustard mayonnaise, which is not 100% true to tradition. It is  so light that even the countess Amalia would have approved and  it leaves enough space for that ravioli.

Personally I enjoy shavings of celery with shaved mushroom with lots of Parmesan to go with this beef favourite.

 

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Abalimi Bezekhaya Salad 5

AB salad 5

In this weeks Abalimi salad we have kept things so basic, we received beautiful orange pumpkins which looked like a golden nugget, swiss chard, tomatoes, free range eggs and carrots. So we roasted the pumpkin, slow roasted slices of tomato, thin shavings of the carrot and kept the swiss chard nice and crispy all served with a poached egg.

 

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Quinoa salad

Quinoa salad 2

Quinoa salad

This easy salad was introduced on to the menu two seasons ago, thinking that we needed to a healthier option for the menu, I was making this at home and it was loosely based on a couscous salad I was making already, which was made up of nuts and seeds so we added some feta and sprouts, grilled chicken and then it remained on the menu ever since.

Quinoa and chicken salad
Yields enough for 6

INGREDIENTS

400g cooked spiced de-boned chicken thigh cubed
156g cooked quinoa red
156g cooked bulgar wheat
156g cooked millet
20g toasted sesame seeds
60g crushed toasted cashew
60g dried cranberries
40g sunflower toasted
30g toasted almonds
40g pumpkin seeds toasted
50g goji berries
40g Dried cranberries
20g Italian parsley
200g Greek feta
30g spring onion
300g granny smith apple cubed skin on
30g mixed sprouts
20g pea shoots

120g basic vinaigrette
10ml Dijon mustard
10ml Honey

METHOD
Combine basic vinaigrette with honey and mustard
Place all ingredients into a mixing bowl and combine with vinaigrette.
Serve

 

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