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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…and the Best Main Course this years DISTELL INTER HOTEL CHALLENGE!

Marcus being presented with best main course prize

Marcus being presented with best main course prize

In its 5th year the awards evening was held at the Southern Sun Cape Sun.
With a room filled with hoteliers, chefs and sommeliers from the Hotel industry.
We are proud to announce to – Best Main Course: Marcas Hendry from “Belmond Mount Nelson”

Marcas Hendry is of Scottish and Irish decent. He is only just starting his career in the culinary industry at the Belmond Mount Nelson Hotel. He grew up traveling South East Asia with his mother and it was there that he fell in love with food and the emotions it evokes and inspires. He says “Every time I cook, I seek to recreate the sensory enlightenment once experienced as a child with no love for anything other than pasta and Heinz tomato sauce. I hope one day to be able to open the minds of others to the awe-inspiring nature of good food in my own way.”

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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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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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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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