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Restaurant Week, 5 YEAR Anniversary 2017 Winners edition.

Restaurant Week, 5 YEAR Anniversary 2017 Winners edition Extension. From 23 November to 3 December. Based on the votes from the public on the quality of the menu/value for money, the service and ambience during this culinary event. The top 10 Winners are taking part in this extension of restaurant week, giving dinners an opportunity to visit their favourite spots again. So we are in great company with Greenhouse, Ben Wei, Myoga, Dash, Lou Lou’s, Reuben’s, The Stack, The 41 and Spice on Main.

Reservations start on 11 November

Menu will remain the same with 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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DUCK CONFIT

Duck Confit Neville Lockhart Photography

Duck Confit
Neville Lockhart Photography

Yield: 4
Soon to feature again in the lounge, firm favourite amongst the chefs in the kitchen, confit translates into preserved and is a simple process.
Basically it is meat poached in fat and preserved in the same fat it was poached in.
In olden times it was required and a necessity preserve and cook meat in such away, as fridges were not available, but in today’s time it has become an integral part of food and cuisine.
We serve the confit with bean or lentil cassoulet and a root vegetable puree like celeriac.

INGREDIENTS
4 ea large duck leg and thigh (180 -200g each)
+/- 50g course rock salt
1 tbsp crushed black pepper corns
6 cloves peeled garlic sliced thinly or crushed
5 bay leaves crushed
5 sprigs thyme picked
1 orange rind
star anise, cloves and coriander seeds as needed
800g duck fat

METHOD

In a tray distribute half the ingredients
Place legs on salt fat side facing down .
Distribute the remaining salt mix on top of duck.
Leave to marinade covered for 8 – 12 hours.

Wash off the salt and dry with paper towel.
Place the duck legs in a sauce pan or an oven dish.
Cover with the duck fat and cook for 4 – 6 hours in a preheated oven (82-92°C) can cook longer if required. Over cooking makes it mushy so be careful.
Ensure that you do not go over the set temperature the fat must be kept under a simmer.
If you are not using the duck immediately leave in the fat till required.
Remove duck when required
Place in pan and fry no need to add other oil it should take about 5 minutes depending on the size.
Finish in oven if needed.
It important to remember the fat on the duck must be crispy.
Drizzle with a little red wine vinegar before serving

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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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CHICKEN & MUSHROOM PIE

Chicken Pie www.crushmag-online.com

Chicken Pie www.crushmag-online.com

INGREDIENTS
500g shortcrust pastry or puff pastry
50ml egg wash

Chicken
1 whole large chicken
1 onion cut rough
1 celery stalk
1 leek
2 bay leaf
2 cloves
1 litter chicken stock

Filling
600g Shredded chicken from whole chicken
400g Chicken sauce

Chicken sauce

600ml chicken stock
45g Butter
45g flour
60g onion diced
60g carrot diced
60g celery diced
200g Sliced mushroom
3 sprig thyme
1 small chillies
salt and pepper to taste
1-2 cloves garlic

METHOD
The recipe seems complicated but it is very simple, if pastry is not your thing buy some puff pastry.
As for the filling it is not necessary to use whole cooked chicken, roast or cooked cubed chicken will also work.
In this recipe we have shredded cooked chicken.
Depending on how moist you like your pie I would depend on the amount of sauce added to chicken.

Chicken
Place all together in a pot bring to a gentle simmer for 1 hour, remove chicken when cooked and allow to cool, continue cooking stock for another 10 to 15 minutes.
Remove meat from bone and shred into small pieces and set aside.
Sauce

Heat butter in thick bottomed sauce pan
Saute onion with carrot and celery with thyme and garlic.
Add sauteed mushroom.
Dust with flour and add stock
Continue to cook until flour is cooked out
Cool and combine when cool.

To make pie
Fill shallow 25-28cm shallow oven proof ceramic dish with chicken filling

Roll dough out to 2 – 3mm thickness on a floured surface
cut into thick strips 2.5 cm
lattice over pie
Brush with egg wash
Bake for 35 -40minutes at 185C until golden brown

Pastry
460g flour
pinch of salt
240g butter
30ml water
50ml egg wash
On a clean surface place flour add butter to the centre with water and salt and start rubbing the butter and flour together, knead into a smooth dough. Rest until needed. Roll out to about 2-3mm thickness with a 12cm diameter.

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Peri Peri Liver Gatsby

Rudi Heritage7

Peri Peri liver Gatsby Photo credit – www.crushmag-online.com

TITLE: Chicken Liver Peri Peri Gatsby
Yield: 4 portions
A couple of years ago I did a post on peri-peri livers, I have used the same recipe, this was also posted on crush on line awhile ago. This is my favourite way to pig out, with fries, mayo on a bun.

INGREDIENTS
400g Chicken livers cleaned and soaked in milk for one hour
120g Seasoned flour (salt, pepper, coriander, cumin, chilli powder) optional

60ml Peri-Peri oil
60ml Butter
200g Onions chopped
6 ea Garlic cloves crushed
100 ml White wine
80ml White wine vinegar
2 ea Bay leaf
6 Thyme sprig
1 Clove
8ea Chili
80ml Peri-Peri oil
1 ea Lemon juice
2 tsp Cayenne pepper
2 tsp Paprika
1.2 kg Tomatoes chopped
20 -30ml Tomato paste
10 -20ml Worcestershire sauce
250ml Chicken stock
Chopped parsley as needed

150 ml sour cream optional

METHOD

For the seasoned flour I have left it to the individuals discretion’s, I prefer adding a little more spice than the usual, for a cup of flour 1 tbsp of seasoning should be sufficient. You also do not have to dust the livers in the flour mixture.
If using livers that have been dusted in seasoned flour and fried it will make the sauce very thick when finishing off. This is optional. You can cook livers and just cover livers in sauce as well as an option
Clean livers and soak in milk for 1 hour, drain and pat dry.
Cut into half, and fry in Peri-Peri oil and butter do not over crowd pan and do in batches must be under cooked. Place one side until needed to finish.
For the sauce heat peri peri oil and sauté onions, garlic, chilli, bay leaf with clove. Cook over a moderate heat for about three minutes. De glaze with wine and vinegar, add tomatoes, tomato paste and remaining spices.
Cook out tomatoes, this should take about 40 -50 minutes and reduce sauce. Blend with a stick blender to a smooth sauce, this is optional.
Adjust seasoning and add Worcestershire sauce.
Add livers and cook through ensuring that it is not over cooked, livers still need to be a little pink on the inside.
Add chopped parsley and serve.
If cream is used add after tomatoes have been cooked out, simmer for an extra 5-10 minutes before adding livers.
Two baguettes or four foot long rolls

2 tomatoes sliced thinly
2 baby gem lettuce cleaned and washed or ice berg lettuce
100 ml mayonnaise
400g potato fries

Toast rolls
Butter rolls
Season tomato and lay on roll topped with lettuce
Top with livers
Top with fries
Add mayonnaise
Top on and serve

Photo credit – www.crushmag-online.com

 

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The Chef’s Table

CT

Chefs table

We have been working for some time now developing our own little personality. Now this would not be possible if we did not have a great team in the scene, we have become more established. Dishes have developed that are a very part of our soul. These dishes are important as it is very much what we enjoy eating and sharing.

I cannot remember when last I saw a group of young chefs so inspired, creative and proud. As we progressed through the year we have established some dishes that keep on returning, some the same, some rearranged and reincarnated as something new or polished. It is not uncommon to find menu items true to our own heritage from curry to springbok, konfyt to samp and beans.

Nothing has really changed in the last year except the confidence with witch each young chef approaches the table. The pride they show. Dion has converted the team into a great tour de force.

One of these dishes that is a true reflection of our kitchen and our process, is a beautiful compilation of things we enjoy, not only from a visual point of view but rather from a process. The beauty is in the beef from Angus, a true friend from the start. With smoked marrow, homemade shiraz drenched bresaola and crispy fried biltong dusted beef tendons served with most luxurious beef oxtail croquettes. With some crispy bits of onion and celeriac puree.

It does taste like more, it is not anything new. But when you sit inside the kitchen and you look up at the big red wall with all the quotes and you read “a carrot is not just a carrot” We are reminded that the ingredient is the master.

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Aglio e Olio

pasta9

Aglio e Olio

Serves: 4 – 6 people

Difficulty: easy
Preparation time: Quick
Cooking time: Quick
This is the simplest of pasta dishes and, if you like garlic, it makes it even better. As simple Aglio e Olio is, it is also easy to make a mess of it, the most important thing is the spaghetti – use only the best, pay a little more, it is worth it. This recipe I did for crush online a couple of years ago and we used a home- made linguini. For the best results, use only the best olive oil and fresh garlic.
Cheese is not a requirement and is best if kept simple. As I am not a fan of take ways, this makes up for those really lazy Sundays, Fridays and Saturdays. Some purist believe that the garlic is removed, strained from the oil before the pasta is cooked. If you are not going burn the garlic, it would not matter too much.

Ingredients

500 g fresh home-made linguini
6 cloves garlic, thinly sliced or crushed
1/2 C (125 ml) olive oil
1/4 tsp (1.25 ml) chilli, deseeded and finely chopped (I prefer using red pepper flakes)
salt
freshly ground black pepper to taste
1/4 C (60 ml) chopped fresh Italian parsley
1 C (250 ml) finely grated Parmesan cheese

Method

Bring a large saucepan filled with salted water to the boil. Add the linguini and cook until al dente. Drain quickly and place in bowl (if some of the cooking liquid is retained, this will help to ensure that the dish remains moist.)

While the pasta is cooking, heat the oil in a sauté pan. Add the the garlic and cook slowly until the garlic starts to change colour, if it burns strain it off. Remove from heat and add the chilli (or red pepper flakes), salt and black pepper.

Add the parsley, pasta and cooking liquid.
Sprinkle with Parmesan over the pasta before serving.

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Where did the fish go?

Trout 3

Trout

This time of the year we do not see a lot of trout on our menu’s. I went to go investigate. Through the Huguenot Tunnel all the way to Fizantakraal, nestled beautifully between the Du Toits Kloof mountains.

With the most spectacular views next to the trout raceways we inspect the facility. What struck me at first was the amount of fish in the raceways, or rather the freedom to move around. Often I have this picture with the fish tucked in fin to fin in a race way with hardly enough water to swim. Farming fish has got some pro’s and cons. What is the ratio of feed to final weight, what feed is used? Where is the feed from. But this is for another post.

All the water used at this facility come straight out of the mountain and flow through the trout facility and then back into the stream.

So what is the deal, the trout eggs get milked or rather harvested this time of the year, a process that needs to be gentle with the trout as the eggs get massaged gently out of the fish. The fish is then returned unharmed back into the ponds. This is seasonal and happens normally May to June every year as it is farm these eggs need to be kept for the nursery and for the years production as well as for the sale of trout roe.

I was given an opportunity to harvest roe from one fish, which looks a lot easier than what it really is. Tendency is to be very gentle with the fish, this does not exactly pay off, the trout is strong and requires a very form grip without harming the fish. Holding the fish in my left hand and securing the grip against my leg, I gently message the belly with my right hand, until the roe runs freely into a bucket. It is not uncommon that one fish can yield up to 700g of roe. The roe is cured lightly after the milking process and we head home to sample our own.

So until the end of the month when all colour has returned we can put trout back on the menu.

There is also a lodge if you need to breakaway from city living nestled in the valley. Sleeps eight people with all necessary luxuries. You will need these after a day out in the cold mountains.

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Kedgeree

kedgeree

Kedgeree with trout

Serves – Depends on how hungry or hungover you are or enough for 4
No two recipes are the same. Loosely based on left-over cooked rice, spices, smoked fish and boiled eggs. Quick to make, great cure for a hangover and great for breakfast. Most recipes call for smoked haddock, as we do not get great haddock this side of the world we lightly smoked some of the tail end pieces of trout.

Ingredients

3 large eggs
600g Lightly smoked trout
400g cooked basmati rice
20g butter
1 tbsp grated ginger
1 clove garlic
1-2 tbsp curry powder (depends on strength
10 curry leaves (fresh if possible)
1 tbsp mustard seeds
2 chopped tomatoes
1 hand full fresh coriander , chopped
Juice from one lemon
125g plain yoghurt

Method

Boil eggs for 7 -8 minutes and chill in ice water.
Season trout with a little curry and grill fish with a little oil, when almost cooked remove a set aside.
Place butter in sauce pan with onion, garlic, leaves and ginger, cook gently add mustard seeds then curry powder, releasing all the aromas add tomatoes with lemon juice.
Add Rice and continue to cook with lid so it can steam a little at the same time.
Add one grated egg, flaked fish – gently heat through. Top with half chopped coriander and halved eggs .
Add other half coriander into yoghurt.
Serve with limes, crisp fried onions, sliced fresh chillies and yoghurt

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Mackerel with wilted baby gem and a charred potato dressing

Crush Rudi14

Credit – Crush Online

Mackerel with wilted baby gem and a charred potato dressing

Fish choices have become a big challenge, as we are limited with choices. We try and buy responsible where possible. In many parts of the world mackerel has been fished beyond sustainable levels. We are still fortunate that we have access to mackerel for now. With an oily flesh, rich in omega-3 it make a great health choice as well as being great to cook on the open fire.

Yield: 4 people

INGREDIENTS

2 whole mackerel, gutted and cleaned
4 tbsp olive oil
1 tsp course salt
2 large red chilli, deseeded and finely chopped
2 small garlic clove, finely chopped
2 tsp apricots jam
Sprigs thyme
4tbsp lemon juice
1 tsp zest

2 heads baby gem lettuce washed
2 medium potato
120 ml olive oil
60ml lemon juice
½ tsp lemon zest
4 garlic cloves roasted
Salt as needed

METHOD

Score mackerel on each side

Light fire
While the fire is working, place potato straight into fire and cook until soft, remove and allow to cool slightly.
Place 4 garlic cloves in foil with some olive oil and salt and roast close to the fire until soft, remove and mash roughly, combine with salt pepper and olive oil
Remove potatoes, cut in half and scoop out warm soft potato into a bowl, put aside.

Combine all marinade and basting ingredients.
Baste fish lightly place on grill.
Cook for about 5 minutes a side, check for doneness.
Remove, spoon remaining marinade over mackerel. Leave some basting for when the fish is finished.
While it is resting place lettuce on grill. Wilt on open fire edges will burn slightly.
Combine with lightly crushed potatoes, roasted garlic, lemon, olive oil and lemon juice

Serve.

If you do not have a fire cook fish under the grill.

Time the fish takes to cook will be determined by the size and thickness.

The majority of our fish comes of a green list with a small percentage coming of the orange list set up by SASSI as a guideline to assist us in making correct choices. Between customer demands, supply, the weather and the green list we are sometimes left with small amount to choose from. Yes we do make mistakes with the odd fish coming from the wrong side of the list.

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