Rudi’s Section

WASTED 2, TROUT BELLY, SMOKED

Hot Smoked Trout

Trout Belly

Whenever we clean trout the normal rule is an approximate waste of 50%. Considering the cost is one thing, my problem is the amount that is left, the amount that is flogged most of the time to the bin. We want perfect pieces of fish with no bones with no belly.
The belly is the best part, fatty and with so much taste. So as part of this little discovery on our journey we decided to hot smoke the belly. From there we have endless possibilities from salad, pate, rillette, terrine and kedgeree.
For this part of wasted we have cured the belly with sugar and salt in equal quantities for two hours. Then hot smoked the bellies for 20 minutes. We have also put away some of the smoked belly to access what it does after being frozen.
For the salad we pulled the belly pieces in large chunks added some red onion, samphire, carrot tops and lettuce.

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Potato Lentil Salad

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In this weeks salad from Oasis, Kim has made a great potato salad with a slight twist, combining potato and lentils in a light mustard dressing and Italian parsley. If this is not you choice of dressing change it up with a yoghurt dressing or a mayonnaise based one.

800g New Potatoes Boiled and halved
150g Cooked lentils
½ Red onion sliced
1 Cup picked parsley

Dressing
30g Grainy Dijon Mustard
40ml Vinegar white wine
2tbsp Honey
90 ml Oil Canola
20 ml Oil Grape seed
1 tbsp Chives sliced fine
Salt and pepper
20 ml lemon juice fresh squeezed

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To Waste or not to Waste!

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Cauliflower and Broccoli Stalks

As a kitchen we have moved away from hiding the unwanted and keeping all waste above table. This has not always gone down as a popular decision. Chefs are damn stubborn when it comes to change.
We are only focusing on one specific part of waste, the unwanted!
Perhaps calling unwanted parts as waste is incorrect as it still has a negative connotation associated with the part, the part needs to gain popularity in order to move up the chain and be wanted.
Recipes generally are created keeping in mind all the prime, good and sexy parts. Celery leaves are left garnishing the bin, green parts of leeks frowned at and the stalks from cauliflower and broccoli destined for either the bin or badly made soup. What we starting doing in our kitchen is writing recipes with waste in mind. Recipe books are to blame for poor cooking decisions like cross seasonal ingredients being used or no reference anywhere in what must happen with stalks and those unwanted pieces.
Food has become cheap, as it is too easy to bin something, instead of maximising each ingredient and using it to its full potential. We continuously consume without really looking at what we are consuming, wanting more and more and more. It is all just so convenient and so easy. If we felt it in our pocket we might think twice. We are so far removed from what reality is. We have no respect for ingredients, we have no respect for farmers who have taken months in growing beautiful vegetables just for us to show contempt for vegetables.
Part of this journey of ours is rediscovering ways of not wasting, maximising products in ways that guest can appreciate and staff can respect processes. We have started encouraging the lesser to be used before the popular in order to stimulate the use.
There has been numerous online publications, books as well as movies that have been written & created in order to expose and highlight the problem we face in kitchens all over from our modest homes to professional outfits with egos and attitudes.
There are off course limitations in that in some cases certain items cannot be used and for these we have a worm farm. Our objective is not to feed the worms, but instead use everything first and then feed the worms.
A good example is the quiche recipe used on our afternoon tea. It has specifically been formulated to use stalks from Swiss-chard as well a baby gem lettuce as part of the mix. This allows us to be responsible in our choices. In no part has the end product suffered.
This is a journey of discovery and learning how to cook!

Every Week a new picture will be published looking at our new favourite parts.

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Roast Turkey With Bacon and Apple Stuffing

Turkey

Photo Credit www.crushmag-online.com

Bacon and Apple Stuffing
20 ml olive oil
3 medium onions, peeled and diced
2 celery stalks, diced
130 g bacon, chopped
100 g butter
15 g sugar
3 Granny Smith apples, peeled and cubed (small)
100 g pecan nuts, roughly chopped
6 cloves garlic, peeled
½ C (125 ml) apple cider
½ C (125 ml) chicken stock
30 ml sage, chopped
30 ml parsley, chopped
30 ml fresh thyme, picked
1 tsp (5 ml) lemon zest
50 g liver, minced
500 g stale bread (ciabatta), dried
salt and pepper, to taste
3 eggs (optional)

Roast Turkey
5-6 kg turkey, whole
salt and pepper
200 g carrots, cubed
200 g apples, cubed
200 g onions, cubed
200 g celery, cubed
2 oranges, halved
2 sprigs thyme
2 bay leaves
50 g butter
500 ml chicken stock
2 heads garlic, whole, cut in half crossways
16 baby onions, skinned
12 small to medium sized whole carrots, peeled

Gravy
reserved juices (from roast)
100-150 ml white wine, sherry or cider
extra stock, as needed
beurre manie, as required
reserved turkey liver, cleaned and chopped (optional)

Roast potatoes
12 -16 whole potatoes, peeled
salt and pepper
pinch paprika
rosemary or thyme, picked
100 g duck fat (use more if needed)

Bacon and Apple Stuffing
Heat the olive oil in a pan over medium heat. Sauté the onions until soft. Add the celery and bacon and continue to cook until the celery is soft. Add the butter, sugar and apples and continue to sauté allowing the mixture to caramelise slightly. Add the pecan nuts and garlic.

Add the cider to deglaze then add the stock and reduce by half.

Add the herbs, lemon zest and minced liver.

Add the bread and allow the liquid to be absorbed, continue mixing until soft. Season to taste with salt and pepper. Allow to cool.

The stuffing can be made the day before. I do not add egg to my stuffing but if a tighter stuffing is preferred, add three whole eggs when finishing off the stuffing.

Roast Turkey
As this is a big bird it will benefit from being covered for the first half of the cooking time in the oven. For a turkey between 5-6 kg allow 3-3¾ hours in the oven. Covering the bird with foil for the first 1-1 ½ hours, will avoid the skin burning. Take care not to wrap the foil too tightly around the skin as the foil will stick to the skin.
Remove giblets and neck, use with mire poix vegetables when roasting. Keep the liver for use later.
Preheat the oven to 180 °C.
Season the bird inside and outside with the salt and pepper.
Fill the cavity with the stuffing and truss the turkey. Rub the outside of the turkey with butter and place on a bed of the cut vegetables in a roasting pan. Add the giblets and necks. Add the oranges, thyme and bay leaves. Pour the stock into roasting pan and cover with foil (shiny side down).Remove the foil after 1 hour to check the turkey and rub with butter again.

Add the whole carrots, the baby onions and the whole garlic heads (cut across in half). Continue cooking and basting for the remaining time. Take care not to burn the turkey. If it gets too dark, place foil over it again to finish.
If using a thermometer to check the internal temperature, remove the turkey from the oven when it reaches 70 °C and allow to rest (temperature will rise to 78 °C after resting).
Remove carrots, onion and garlic.
Remove the turkey from the roasting pan while resting to make sure that you catch all of the juices. Rest covered.
Gravy
As I do not have an exact recipe for the gravy, instinct must guide you. Retain all of the juices and drippings to make a great gravy. Deglaze the roasting pan with cider and place the liquid into a small saucepan over medium heat, making sure that all the pieces of the mirepoix, the neck and gizzards are added. Add more stock if needed and continue to reduce until the flavour is perfect. Add a small amount of beurre manié to thicken.
Strain and add chopped liver for the final sauce (optional).
Roast potatoes
Cut the potatoes in half or quarters and place into cold salted water. Bring to the boil for about a minute and half, remove and place in a colander. This is important as the potatoes must get moved around to ruffle the edges and surfaces as this creates delicious crispy bits.
Place in a roasting pan, season with salt, pepper and paprika and sprinkle with picked rosemary or thyme. Roast in duck fat for about 40- 60 minutes depending on the size. Turn potatoes regularly to ensure even browning.

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CHICKPEA AND QUINOA SALAD WITH TOASTED FENNEL SEEDS & LEMON

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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Wellington

Wellington B

We are keeping the wellington on the menu for this season. What makes our wellington different?
Well a couple of years ago we wanted to not only show the prime cut as the hero, but also showcase the secondary, at the time we making a sirloin en croute, using sirloin and wrapping it in all the trimmings, but what made it special was the pulled braised tail and short-rib that we worked in around the sirloin. It gave the whole dish more depth and more savouriness. So we continued to di this with our wellington, half is done with mushroom duxelle and the other half with braise. In addition we wanted to use black forest ham instead of bacon. This allowed the less moisture being released and the wellington backing a lot dryer.
We still serve it with all the trimmings including our famous béarnaise sauce.

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Kom ons Braai! (lets BBQ)

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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We have been plated! JHP Gourmet Guide 2018.

Jhp

Gourmet Guide

“It is the ingredient that creates possibilities for innovation” Rudi Liebenberg

In the first addition of the guide we were fortunate to be featured, this year the JHP Gourmet Guide featured 90 restaurants, with the top 21 Restaurants receiving a plate rating. I am humbled and honoured that we received a one plate rating for excellent cuisine. Congratulations to my Chefs Table Team for a job well done.

Other restaurants we share the One plate rating with for excellent cuisine, Aubergine, Camphors at Vergelegen, Chefs Warehouse & Canteen, Hartford House, Luke Dale-Roberts X Saxon, Marble, Myoga, Nobu, Terroir and The Roundhouse Restaurant.

Two plates, for exceptional dining that demands a detour, was awarded to Chef’s Warehouse at Beau Constantia, dw eleven-13, Foliage, Greenhouse, Indochine, The Pot Luck Club and The Restaurant at Waterkloof.

Three plates – awarded for world-class destination dining worthy of a flight, was awarded to three restaurants that were plated in 2016/17:

La Colombe, Restaurant Mosaic and the The Test Kitchen.

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Gnudi

Gnudi

Spinach ricotta Gnudi, Photo credit www.crushmag-online.com

This dumpling either Malfatti or called Gnudi…. essentially gnocchi, because of the rough look called Malfatti in Siena or Gnudi as it is called in Florence translating to naked basically without an outer dough like ravioli. We like serving it with a tomato sauce or a burnt sage butter with hazel nuts and more parmesan. In this recipe we have a lot more parmesan than in some, but then that is how we like it, cheesy. With a lot of the older recipes the egg is omitted as it is rested for longer in semolina before cooking forming a barrier.

Use some of the liquid when finishing in the butter, gives some body to the sauce.

200g Ricotta Cheese
200g Parmesan Cheese, grated
180 g spinach, sliced chiffonade or chopped very finely and cooked (steam or boil and drain well)
2 eggs
1 eggs yolk
1 Tbsp (15 ml) fresh sage, chopped
1 Tbsp (15 ml) fresh parsley, chopped
60 g flour
salt
white pepper
roughly ½ C (125 ml) semolina
Gnudi (best made a day ahead)
Combine the Ricotta, Parmesan, spinach, eggs and egg yolk and chopped herbs. Fold in the flour and combine, add more flour if the mixture is too sticky (must be able to roll into balls). Season to taste with salt and white pepper.
Line a dish that you can seal to refrigerate with a thin layer of a semolina. Portion the gnudi mixture and roll into equal sized balls. Roll the gnudi in extra semolina making sure each is coated. Place the gnudi into the dish with the layer of semolina, don’t let the gnudi touch each other or the sides of the container as they may stick. Refrigerate.
Repeat this step every 2-3 hours. Do this about six times. Remove from the semolina.
Sage Beurre Noisette
100-120 g butter
12-16 sage leaves
50-80 g macadamia nuts, coarsely crushed and toasted

Parmesan, shaved or grated as needed
Method
Place the butter in a heavy bottomed saucepan and heat, allow to bubble and froth. Do not burn, it should become nutty as the butter browns. Add the sage leaves and allow to cook and crisp up..
To cook the gnudi, bring a saucepan of salted water to the boil. Place the gnudi into the water until they rise to the surface and float (±2-3 minutes).

Remove from the water and gently coat in sage beurre noisette and top with crushed macadamia nuts. Serve with shaved or grated Parmesan.

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Restaurant Week 2017

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Beef Carpaccio with beef tendons and oxtail

Starting tomorrow, fifth year Anniversary! October 19th – November 5th 2017.
This years menu
Starters, Beef carpaccio with twist, we have added some extra beefy bits with crispy fried beef tendons and pulled oxtail fried in a pokora batter served with a spiced chick pea puree.
For the main course we are serving a poached sea bass with coal cooked potatoes and a mussel velouté, with seaweed and grilled tender stem broccoli.
and to finish we have combined a couple of interesting flavours with popcorn, miso, Tonka beans and sencha tea.
R400 per person, for more information go online at http://www.restaurantweek.co.za

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