Rudi’s Section

He did it again! At the DISTELL INTER HOTEL CHALLENGE!

Rudi with Togara (The Master) presented again with kitchen aid mixers

Rudi with Togara (The Master) presented again with kitchen aid mixers

Togara Mabharani knows no end. This is the fourth time Belmond Mount Nelson Hotel has won the “Best Bread” category .
Togara has magic hands. Congratulations once again.
This year he impressed with a both traditional selection but also a display of sour dough gluten free breads.
Simply unbelievable.

Thank you once again to the kind sponsors – Kitchen Aid for recognising our baker and our beautiful bread.

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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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Roasted Red Pepper & Brie Soup

red pepper soup

Photo credit www.crushmag-online.com

I featured this before, but after doing a shoot with crush I thought I would show it again, because it is so delicious. This time we added some whipped brie.

This soup is one my all time favourite soups, I must confess that I am not a fan of raw red peppers but roasted and peeled seasoned with just salt and pepper is just amazing. Add some Le petit France Brie from Howick, in the KZN Midlands. I would suggest buying extra to ensure that you have some left for the soup.

A couple of years ago I worked at the Hyatt and had to make this soup for the first time, I under estimated the amount of peppers needed and making this soup for 200 people…it is not funny. Peeling roasted red peppers can turn into a tedious long task, but peeling 6 peppers  is easy stuff. For something extra add a some sun-dried tomatoes which gives it a nice lift.
Yield: 4 portions (large)

INGREDIENTS
300g -500g Brie cheese, chopped with rind (try a more mature brie for a stronger taste or add some blue cheese)
12 large red peppers
800 ml Chicken or Vegetable stock
100ml white wine
300 ml cream (optional)
1 onion large chopped
2 clove garlic, peeled and finely chopped
¼ tsp Lemon Zest
fresh thyme to taste
olive oil

fresh basil chiffonade to taste
freshly ground black pepper
salt

150g whipped brie
Fresh bread or croutes

METHOD
Char the peppers under a heated grill, turning them over a couple of times. Or roast in hot oven.
Remove and place in a plastic bag to sweat, so that the skins loosen. Peel and discard the skins and pips set flesh aside (Juices can be used but I often find them to be bitter)
Sauté the onions, thyme and garlic lightly in olive oil till they change colour; add the peppers.
Add the white wine and then the stock with lemon zest and bring to a simmer.
Add cream, season to taste and add the Brie pieces; continue cooking until the cheese melts fully into the soup. Liquidize and strain if needed.
Bring back to the boil Add basil

Serve with fresh bread or charred croutes or some bread sticks with whipped brie.
If you like a cheesier soup add more brie or a little blue.

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Cornish Pastries

Cornish Photo Credit - www.crushmag-online.com

Cornish
Photo Credit – www.crushmag-online.com

CORNISH PASTRIES
Yield – Approx. 12

INGREDIENTS

PASTRY
460g cake flour
pinch salt
240g butter
30ml water
1 egg wash

FILLING
60ml butter
20ml olive oil
460g beef, small cubed
Flour for dusting
1 large onion, cubed
2 thyme sprigs
salt & freshly ground black pepper to taste
200ml good-quality beef stock
2 carrot, small cubed
2 turnip, small cubed
Worcestershire sauce
10ml flat-leaf parsley, finely chopped
1 potato, small cubes

METHOD
Traditionally the mixture was placed in the pastry raw, I prefer cooking the mixture prior.

1. For the pastry, sieve the flour and salt into a bowl or onto a tabletop. Make a large well and grate in the butter and add the water. Stir until absorbed. Knead the pastry until smooth and leave in the fridge for at least 30 minutes before using.
2. To make the filling, melt the butter with the olive oil in a frying pan and fry off beef that has been dusted in flour. Remove and set aside.
3. In the same frying pan, add the onion, thyme and season.
4. Add enough stock to moisten and bring to simmer, making sure that the mixture is not thick. Add the carrot, turnip and potato. Bring back to a simmer. Adjust the seasoning and mix in the Worcestershire sauce. Sprinkle with the parsley and cool before use
5. To make the pasties, roll out the pastry to about 4mm – 5mm thick and cut into 6 rounds of 15cm.
6. Preheat the oven to 200*C
7. Dampen the edges with water and bring the sides of the pastry together to make a parcel. Support the pastry with your left hand and, using your forefinger and thumb, turn the edge over and at the same time twist it, crimping it together so that it resembles a rope.
8. Place on a baking tray with the crimped edge facing the top. Brush with milk or egg wash and make a small hole to release the steam. Bake for 15 minutes.
9. Reduce the temperature to 180 *C and bake for another 15 minutes.

COOKING TIPS
• Grating the butter makes it easier to rub into the flour.
• Pasties can be frozen raw, then defrosted and baked when required

Photo Credit –  www.crushmag-online.com

 

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JERUSALEM ARTICHOKE PITHIVIER WITH WILD GARLIC AND PARMESAN

pithivier

Photo credit www.crushmag-online.com

INGREDIENTS:
100g butter
100g chopped onion
5g African wild garlic
800g cleaned and cut Jerusalem Artichokes
120ml vegetable stock
120ml white wine
½ tsp lemon zest
200g cream
sea salt and ground black pepper
100g Parmesan grated
100g Baby spinach
2 tbsp chopped chives
2 sheets 28cm 28cm puff pastry approximately 600 -700g
50ml egg wash

METHOD
Heat butter in a large sauce pan. Add onion and soften, add the artichoke and continue to braise deglazing with white wine as needed. Add stock with lid and continue to cook until almost tender.
Add cream. Bring back to a simmer.
Remove from heat and add cheese and spinach.
Leave to cool completely.

Lightly roll out the pastry on floured work surface and cut out disc 28cm
Spread over the chilled artichoke mixture, leaving a edges clear all the way around.
Roll out second disc and pace over the top.
Press the edges down to seal.
Brush with egg wash.
Use a sharp knife to score curved lines on top of the pie and the edges. Place pie on a
heated tray and bake in pre heated oven at 210°C about 20 mins, drop temperature to 190 and continue to bake for another 20 minutes until the top is golden brown and the pastry cooked through. Allow to rest 10minutes before cutting and eating.
Serve warm.

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Boerewors bunny-chow

Rudi Heritage10

Boerewors Bunny Chow, Photo Credit www.crushmag-online.com

Slightly different take on the classic bunny-chow filled with curries from Durban with mutton or chicken. My version is closer to a chutney, my stepdad who was from Durban use to make this curry/chutney with potatoes served on a thick slice of buttered white bread, the same effect is enjoyed as the sauce is soaked into the bread making it as memorable as my early childhood, this has always remained one of my favourite chows. Serve the bunny chow with a carrot and onion salad with chilli and coriander.

Yield: 4

INGREDIENTS
4 – ¼ loaves bread
2-3 onions chopped fine
Ghee as needed
4-5 tomatoes grated whole
2 tbsp curry powder
1 tsp turmeric
1 tsp cumin seeds toasted
1 tsp coriander seeds toasted
10 ea curry leaves
1 tbsp chopped ginger
1 tsbp chopped garlic
2-3 chili
Bunch coriander
3 potatoes cubed
800g – 1 kg Boere wors

METHOD

Sweat the onions in ghee in a medium sized pot on a low heat until translucent and soft add ginger, garlic, chillies with cumin, coriander and mustard seeds continue to cook slowly without burning for about another 5 min
Add the curry leaves and curry powder and slowly cook out completely do not burn.
Add tomato and continue to cook for about 30 minutes, add potatoes and cook until soft.
During the process the boerewors can be given a colour on grill without cooking through. Cut into 2 cm pieces and add to sauce, cook until boerewors is cooked through. I like to cook it a little longer just to get some more of the flavours to develop. Adjust seasoning
Add coriander and serve in hollowed out bread.

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Nasi Goreng

Nasi Goreng Neville Lockhart Photography

Nasi Goreng
Neville Lockhart Photography

Simply fried rice made from pre-cooked day old rice that has been highly spiced with a sweet soy sauce, shallots, garlic, ginger, tamarind and chilli
….maybe it is not so simple!
years ago I had the opportunity to travel to Jakarta(Batavia), It is here that I discovered that there was not one recipe, but as many as there were chef’s in the kitchen if not more.
The chef at the Gran Melia in Jakarta got upset one day when he reached his limit after endless complaints of the consistency of the Nasi Goreng in the Hotel.
This national dish was different everyday….it was becoming an embarrassment.
The chef on duty dictated the recipe and the method and this meant that the guest experience was never the same.
So the chef arranged a cook off on a grand scale to determine the best Nasi Goreng in the kitchen, needless to say 80 dishes were presented in the hotels Banqueting kitchen each presented by a chef with pride, old family recipes revealed so many different versions, so many secrets.
None wrong or right but all different, some with nuts, some spicier, some more sour, the room was filled with with strong aromas lime, shrimp paste and lots of hiden secrets….
So from this experience I stole a little from everyone and I created a base recipe based on a paste which I have been using for for years, although not needed, it did make a difference as the dish stayed dry and as never presented to wet. …..it was consistent.

Nasi goreng typically includes chicken and prawns, with either fried egg or egg omelette.
Krupuk (prawn crackers) as well as crispy onions is an included as an accompaniment with tomato and cucumber as a side sometimes lettuce is added.
Kechap manis with chilli is served as a condiment to add extra bite and sweetness as needed.
Nasi goreng is the national dish of Indonesia, with many variations some more exotic some very simple.

The origin most likely from Chinese fried rice, as with bakmie goreng which uses the same ingredients with noodles.
The main difference between Chinese fried rice and nasi goreng is the use of more spice and the use of sweet soya sauce also known as kecap manis.
Like in so many countries recipes are handed down from generation to generation and so many variations appear, it has a lot to do with what is available and what is left over from the night before.
Nasi Goreng is enjoyed at any time of day, my personal favourite is at breakfast, adding a fried egg and a little more vegetables is sheer bliss, we used to add spiced deep fried poached egg when I was working at the Saxon, happiness.
Often other addition are found in the dish especially if served for dinner or lunch, like lamb or beef satays, vegetable pickles and prawn crackers

Ingredients (serves 4)
3 cups long-grain rice (cold cooked)
2-3 tablespoons special paste
1 tablespoon sweet soya
peanut oil for frying
½ onion thinly sliced
1 teaspoon sambal olek or fresh chopped chili
1 garlic cloves, finely chopped
60g carrot, peeled, finely julienned
80g cashew nuts
30g bean sprouts
1 tomato concasse (optional)
80g Chinese cabbage shredded
250g chicken thigh, cut into strips or pieces
250g prawns, peeled, de-veined, chopped or halved
3 spring onions sliced

other condiments
4 fried eggs or very thin omelettes
40g Krupuk + oil for frying
2 spring onion sliced
2 fine julienne chilies
2 Tomatoes cut into 6 wedges each
¼ cucumber cut into batons
Pickled vegetable selection
Sweet soya with chopped chili 2tsp with a 100ml sweet chilie
4 x lamb satays
Sambal oelek
¼ cup crispy onion rings

Method for Nasi Goreng
Heat 2 tablespoons oil in wok over high heat.
Add onion and sauté, garlic, ginger and paste.
Add chicken
Stir-fry for 30 seconds to one minute, will be fairly strong and aromatic.
Add nuts
Stir-fry for 30 seconds
Add prawns, cabbage, carrot, sprouts
Add tomato concasse
Add rice continue cooking, everything happens very quickly so ensure that the mixture is kept moving all the time.
Add a little sweet soy if needed add spring onions.
Stir-fry until rice is well heated and cooked through.
Serve in a bowl
Top with fried egg or shredded omelette, sprinkle with fried onions.

Serve with sliced chillies, krupak, tomatoes, cucumber, pickles and lamb satays.

Recipe for paste
3 baby onions or shallots
30g chilies
½ tsp sesame oil
1 tbsp canola oil
8 ea lime leaves
1 lemon grass
20g chopped garlic
20g ginger
1 tsp lime zest
1 tsp lemon zest
1 ea lime juice
1 ea lemon juice
2 tsp sweet soya
4 tsp soya
1 cup water
1 tsp toasted shrimp paste
3 ea coriander root
1 tbsp tamerind paste
1 tbsp palm sugar grated
2 drops fish sauce (optional)
Sauté ingredients, add wet ingredients and liquidise to a fine paste, place back on the stove and reduce further over a gentle heat. Ensure it does not burn. You want to intensify the flavour.
This paste will hold a long time in a closed container in the fridge use when needed,

NB: if the paste is not needed, add
1 tsp chili
1 tsp ginger
½ – 1 tsp shrimp paste
1 tsp tamarind
2 tbsp sweet soya

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Finding burger part 12! What is the beef!

We have used Afrikaner, Simmentaler, Dexter, Angus and Boran in all cases the meat was excellent but very different. We have seen how our choices have had impact on the final product. What happens when the animal is put through stress and what it does to the meat, but more importantly how much does the terroir play a part?
Previously I had disagreed on the topic, I did not want to listen to a very good friend. But after experimenting and tasting meat for the burger repeatedly month after month it has become very clear. As the taste of the meat is greatly dependant on the grass and the feed, the PH of the meat changes accordingly. As the seasons change so does the feed. In many cases it is impossible to have a constant supply of feed throughout winter. The animals need a supplement in the dry months. This is a reality. What is the taste of the grass? Sweet or sour?
Very few farms have the luxury of great feed throughout the year. Very few farms can claim 100% free range, grass fed and organic beef.
As we will not compromise we will stay true, we will remain transparent with every delivery, every patty every bite. Currently we are using Simmentaler from Oak Valley with an abundance of rye grass which is supplemented with oat hay and apple pomace.
These animals are pasture-reared, free-range, hormone and antibiotic free.
Perhaps the chutney in the burger can have a little bit of apple to bring it all together.
It is hard to choose where my favourite beef comes from.

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BBQ butterflied leg of lamb

 

BBQ Butterflied Leg of Lamb Photo by Russel Wasserfall

BBQ Butterflied Leg of Lamb
Photo by Russel Wasserfall

While we still have the holiday season going this is a great Sunday treat instead of roasting that lamb in the oven. I did this shoot with my good friend Russel Wasserfall a long time ago, for a simple Christmas lunch. We served the lamb with a baby gem and mushroom salad, new potatoes. This is to good to leave only for Christmas.
This recipe is enough for about 8 people, but I would not suggest sharing with the neighbours as it is great with sandwiches the next day.
Use a sandwich braai grid to ensure quick turn. I like to use a fairly hot fire and turn the lamb often. It is important to get that caramelisation going, this is what makes the lamb great from the fire.

INGREDIENTS
1 leg of lamb 1.5 – 2 kg de boned and butterflied
Basting
4-5 cloves crushed garlic
½ onion chopped
3 sprigs rosemary picked and chopped
2 tbsp chopped parsley
6 – 8 sprigs thyme picked
Zest of one lemon
80ml lemon juice
2 anchovies
1 tsp crushed black pepper
4 tbsp olive oil

Place all the ingredients in a food processor and blend, does not have to be very smooth.

Course salt as required
3 sprigs rosemary
3 sprigs thyme
6 Bay leave
METHOD

Season lamb with salt and pour over the marinade
Leave in marinade for about one hour turning when you feel like it.
Add remainder of whole herbs

When the fire is ready Braai or BBQ meat.
It does not take long, it will take approx. 30 minutes on a medium fire.
Need to ensure that the meat is turned often.
While this is happening drink a cold beer.
Baste with marinade with every turn
The fat needs to be crispy so allow more time with fat on fire side.

Cook the lamb to a medium – medium rare if needed, allow the lamb to rest for at least 15 minutes this will ensure a good redistribution of juices.

Photo by Russel Wasserfall

 

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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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