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Rainbow’s End se Boetiek Wyne steel Lydenburg harte

Rainbow's End Wyne

Cobie en Dr Jan Steinberg, Petrus en Sian Steinberg geniet hierdie Rainbow’s End wynproe met oorgawe

Rainbow’s End se wynmaker, Anton Malan, al die pad van Helshoogte in Stellenbosch, om Lydenburgers aan sy boetiek-wyne bekend te stel.

Bacchus sou nogal tuis gevoel het by Lydenburg Wyngilde se 16 Augustus-proe, by Café Crust.

Andre du Preez , charismatiese eienaar van Cafe Crust, moedig Madelyn en Willem Pretorius entoesiasties aan

Andre du Preez , charismatiese eienaar van Cafe Crust, moedig Madelyn en Willem Pretorius entoesiasties aan

Nie net was daar ‘n rekordgetal wyn-entoesiaste nie (skuins duskant 40!), maar wynmaker Anton Malan het al die pad van die Kaap af gekom om sy handgemaakte Rainbow’s End-wyne te laat proe.

Met die Jonkershoekberge van agter en die gesogte Banghoekvalei van voor, is Rainbow’s End nie net skouspelagtig geleë nie, maar ook in vrugbare wingerdgrond.

Wynmaker Anton Malan skink vir Madelein en Cobus Buitendag n glasie van sy spesiale Rainbow's End Mystical Corner.

Wynmaker Anton Malan skink vir Madelein en Cobus Buitendag n glasie van sy spesiale Rainbow’s End Mystical Corner.

Die Kapenaars wat weet, sal jou vertel dat jy hier van die beste Cabernet Franc kan aanskaf – ‘n kultivar wat min wynmakers as enkelversnit aandurf.

Maar dit was die 2016 Merlot wat die Lydenburgers onkant gevang het – verrassend, gelaai met pruim en bessiegeure, gekies as Wyn van die aand.

Maar dan was dit ook net ‘n kortkop agter die 2016 Cabernet Sauvignon…

As beste waarde vir geld-keuse, was Rainbow’s End se Mystical Corner-versnit teen R70 per bottel,  ‘n maklike keuse.

En o-ja, wat Bacchus ook sou geniet het, was Crust se uitbundige voorgereg, gevolg deur Osso Bucco en ‘n gevaarlike Tiramisu-nagereg.

Voorwaar ‘n heerlike aand met gawe mense en gawe wyne!

Wyngilde president Jakkie Swanepoel besing Bacchus se nektar

Wyngilde president Jakkie Swanepoel besing Bacchus se nektar

Die volgende wynproe-datum is Donderdag 20 September, wanneer dr Peet Visser Franse Bordeaux-wyne gaan beproe.

Whatsapp Gerda Whitehorn op 079 515 7799 as jy wil deel in die pret.

 

A Tradition of Outdoor Cooking & Entertainment

SAUCY CHEF COOKERY COURSES

 Saucy Chef Cookery Courses are aimed at share a passion for food – not for food snobs or critics those who enjoy fellowship and, but for people who derive pleasure and fun from the process of planning, preparing and presenting food, and of course, enjoying the pleasures and ambience created around the table.

Our hands-on workshops are not only demonstrations, but rather an invite to a fun party, and meal, enjoying the process while learning. Participants are taught to handle the heat in the kitchen, without burning their fingers, and they receive all the recipes, relating to the course.

One Day Courses are held on the farm and are normally planned around a luncheon accommodating up to 18 people. This can be made up of individuals, groups of friends, birthday parties, or work colleagues, or even year-end or team building functions.

Weekend Courses are intended for couples or friends who share a mutual interest in culinary pleasures. The focus is on fellowship and the courses are intended to be fun, and very sociable, based on the fellowship of friends.

Apart from the fun and games in the kitchen and around the table, Paardeplaats also has many getaway alternatives on offer, such as walking, hiking, mountain biking, birding, wildflowers or just relaxing with a good book and a glass of wine.

Brian Whitehorn
Cell: 082 416 1379
Email: brian@whitehorn.co.za
Web: www.paardeplaats.co.za

 

ZUCCHINI, TOMATO & BOCCONCINI SALAD

A refreshing Summer Salad to serve on a crisp baguette.

You will need:
4 x Baby marrows
1 tsp x Sea Salt
2 x Ripe, firm tomatoes
8-10 x Baby bocconcini cheeses (halved)
4 x Basil leaves (shredded)
4 tsp x Olive Oil
1-2 tsp Sherry
Freshly ground black pepper

  • Peel the baby marrows with a sharp vegetable peeler, into thin ribbon slices (length-wise
  • Place in a bowl and sprinkle with the sea salt.
  • Toss well to coat, and leave to steep for about 10 minutes.
  • Chop the tomatoes into 1cm. diced cubes
  • Drain all liquid from the baby marrows, and pat dry, with a paper towel.
  • Arrange them on a white salad platter.
  • Top with the diced tomato and the halved bocconcini.
  • Sprinkle with the shredded basil leaves
  • Dress with the olive oil and vinegar, sprinkle with the freshly ground black pepper.
  • Serve with a crusty baguette and your favourite Rose wine.
    Bob Appetit!

Artichoke Starter

Eating artichokes are like eating oysters – not all people appreciate it.

Saucy Chef- Artichokes in a bowl

The honest way is to peel the flower – actually, a thistle, – from outside in, till you get to the heart.

Key is a good sauce, says Saucy Chef Brian

So here goes:
One third lemon juice
Two-thirds olive oil,
A scoop Dijon mustard
Black pepper & salt to taste.

Saucy Chef Artichoke hearts

Whisk till it emulsifies properly.
Halve the artichokes and boil for 40 minutes with 1tsp salt.
Drain. Let cool slightly.
Start peeling the outside leaves.
The “choke” is the hairy part. Use a teaspoon to remove this to get to the valuable “heart”.
Dress the hearts in the sauce and toss while still warm.

Eat with melba toast or as is.
Slooowly.

Saucy Chef Artichokes

Trout, the darling fish of weight watchers

Dullstroom and the Mpumalanga Highlands, with its close proximity to Gauteng, has been dubbed Trouteng with good reason.

 

Trout has become synonymous with fly-fishing as a recreational activity. Areas with pristine waters have become popular tourist attractions. Leisure farmers, guest lodges and numerous tourism enterprises are luring outdoor lovers to their establishments.

Salmon and Trout represent the backbone of aquaculture worldwide and South Africa is no exception. Trout started reaching the South African food market in noticeable volumes by the mid-seventies. It was first introduced around 1890 when brown trout ova arrived on a sailing ship from Scotland. The first fingerlings were hatched at a Cape Town brewery where Newlands is today. Few people realise that trout pioneered aquaculture in South Africa.

trout-babies

TROUT – THE SUSTAINABLE OPTION

Fish consumption has globally increased more than five-fold in the last fifty years with aquaculture becoming the fastest growing sustainable food producer in the world. The world’s food requirements are expected to double over the next 35 years to sustain the planet’s population of 9.1 billion people.Natural fisheries cannot meet the demand and aquaculture, with its green economy, has become a lifeline in food production.

 

ECOSYSTEM RESOURCES

Trout aquaculture is a good choice for a variety of reasons.

•              Talk trout and you talk minimal carbon emission with an infrastructure footprint that relatively small in relation to production.

•              T trout is not a consumptive water user and has little impact on river health.

•              Trout are cold-blooded and do not require energy to maintain body temperature. Their feed conversion ratio is 1.2 to 1 which compares favourably with other farmed animals.

•              Trout is accordingly SASSI Green Listed.

trout-brian TROUT, THE HEALTHY OPTION

Trout has become a popular alternative to weight watchers and health-conscious consumers.

It is known to be:

•              High in Omega 3 & 6 oils

•              Recommended as a healthy way to reduce risk of heart attack, stroke or heart disease

•              Ideal for weight loss

•              0% carbohydrates

•              0% trans fats

•              High in Vit D and Vit B-12

  TROUT, GOURMET CUISINE

Although trout appeals to the health-conscious and the general fish lover this fish has also become preferred cuisine to people with cultural or religious preferences.  Suitable for breakfast, lunch, dinner and functions, many caterers use it as an affordable salmon replacement. The processed products make for convenient, easy starters and canapés.

Suitable for breakfast, lunch, dinner and functions, many caterers use it as an affordable salmon replacement. The processed products make for convenient, easy starters and canapés.

Cool Cuisine caterer Bevvie Marais from Kook, lists filled pancakes, crostini’s, mousse and trout pies amongst her popular catering favourites.

Saucy Chef Brian Whitehorn’s Trout with lemon and herb butter accounted for 40% of his sales in his awarded Dullstroom restaurant,  Die Tonteldoos Bistro. Brian served trout for breakfast, lunch and dinner.

Source: Lunsklip Fishing

trout-banner-w-logo

 

 

 

Burguhl & Lentil Fritters with Tsatsiki

LENTIL & BURGHUL FRITTERSSaucy Chef Recipe of the Month November 2015

LENTIL & BURGHUL FRITTERS

 with TSATSIKI

A very successful Mezze or snack for the health conscious

Makes 35

Ingredients:

Brown lentils (washed)                                                                                                       150g
Burghul (Bulgar wheat)                                                                                                      100g
Olive oil or Canola oil                                                                                                         100ml
Onion large (finely chopped)                                                                                               1
Ground cumin                                                                                                                    2 tsp
Ground coriander                                                                                                               2 tsp
Mint leaves (freshly chopped)                                                                                         3 tblsp
Garlic (crushed)                                                                                                                 1 tblsp
Eggs (lightly beaten)                                                                                                           4
Cake flour                                                                                                                             ½ cup
Sea salt                                                                                                                                  1 tsp

Tsatsiki:
Greek Yoghurt                                                                                                                    1 cup
Garlic (crushed)                                                                                                                  2 tsp
Lemon juice                                                                                                                        1 tblsp
Black pepper (freshly ground)                                                                                         1 tsp
Mint leaves (freshly chopped)                                                                                         1 tblsp
Cucumber (seeds removed and shredded)                                                                    7 cm
Sea salt                                                                                                                                  to taste

  1. Place the lentils in a pan with 2½ cups water. Bring to the boil and simmer for about 30 minutes, until tender (al dente).
  2. Remove from the heat, and add just enough water to barely cover the lentils. Add the Burghul, toss with a fork, Transfer this to a bowl, cover and stand for 1 hour, until the Burghul has expanded, and absorbed all the liquid.
  3. Make the Tsatsiki, by mixing all the ingredients together, and tasting for salt.
  4. Heat half the oil in a pan, add the chopped onions and the garlic, and fry very gently until soft. Add the cumin and coriander.
  5. Add this to the lentil and Burghul mix, with the eggs, flour, chopped mint and sea salt, and toss to mix together. The consistency should be runny enough for heaped teaspoons full to drop into the pan. If it is too wet, add a little more flour.
  6. On medium, heat the remaining oil, in a clean non-stick pan, then fry heaped teaspoons full of the batter, in batches, for about 3 minutes, each side, until golden brown. Drain on paper towel, salt lightly and serve with the Tsatsiki a squeeze of lemon juice, and a garnish of fresh mint.

Artichoke & Parmesan Salad

artichoke and parmesan salad 1

Saucy Chef Recipe of the Month August 2015

SALAD: ARTICHOKE HEARTS & PARMESAN CHEESE

Best to use fresh home grown baby artichokes if possible Then you don’t have to remove the choke.

-ooo-

Do yourself a favour in Spring or Summer, and plant Globe Artichokes in your garden. The foliage is very pretty and you will have fresh artichokes on hand when you need them! The plants will last, and produce artichokes for up to 5 years

Ingredients:                                                                                                                 Serves 6
Freshly picked baby globe-artichokes (trim excess leaves, peel and quarter.
Keep 5 cm of the stem on.)                                                                                             8
Lemon juice freshly squeezed.                                                                                       2 tblsp
Olive oil (extra virgin best quality!)
One can use walnut oil instead, for a lovely nutty flavour!                                      3 tblsp
Salt and freshly ground black pepper.                                                                          to taste
Parmesan shavings.                                                                                                          8-10
Fresh thyme  (for garnish)                                                                                               a few sprigs

  1. Trim and peel, then quarter the artichokes and place immediately into cold water with a little lemon juice, to prevent the hearts from discolouring.
  2. Using a bamboo steamer, steam the hearts for about 12-15 minutes until tender when using the point of a sharp knife. Salt and pepper lightly to taste.
  3. Whisk the lemon juice and the oil together in a bowl, until emulsified. Add the artichoke hearts and toss well but gently to coat them.
  4. Arrange the artichokes on a pretty salad platter pour over the excess dressing, and grind over a little more pepper. When cooled sufficiently arrange the parmesan shavings over the artichokes, garnish with a few sprigs of fresh thyme, and serve while still luke warm.
  5. They can also be served on freshly toasted ciabatta slices 2 cm thick, with garlic rubbed on one side, and drizzled with a little more oil, as a starter snack (called bruschetta)
  6. This is an ideal, light, lunchtime salad served with your favourite dry white wine.

   

 

Cabbage Gratin

SC CABBAGE GRATIN 001

Cabbage Gratin

 

Ideal family, winter food to be enjoyed around the fire, with a bottle of your favourite wine.

      

                      

Ingredients:                                                                    Serves 6

Cabbage (shredded)                                                              ½ or more if needed
Potatoes peeled and sliced into 5mm slices                      4
Apples peeled, cored and sliced as above                           4
Onions peeled and sliced                                                      3
Carrots peeled and sliced                                                      1
Garlic chopped (optional)                                                     1 Tsp
Pork rashers cut into 3cm pieces                                         6
Bacon lardons (or minced bacon)                                        200g
Juniper berries (lightly crushed)                                         10
Emmenthaler cheese grated                                                  250g
Breadcrumbs                                                                            ¼ cup
Cream (or milk if you need to cut the fat)                          ½ cup
Dijon mustard                                                                         1 tbsp
Salt and pepper to taste
Parsley chopped (garnish)                                                     ¼ cup

1. Use a steel or ovenproof glass, baking dish (about 30cm x 45cm)
2. Preheat the oven to 160°C
3. Steam the potato slices for about 15 minutes. Drain and set aside.
4. Steam the apple and carrot for about 10 minutes. Drain and set aside.
5. Fry the onions gently in a little butter, until soft a lightly browned.
6. Layer the potatoes then the apple, then the onion, in the baking dish.
7. Layer the bacon and the pork on top of the onion.
8. Cover with the carrot, garlic and juniper berries.
9. Sprinkle the shredded cabbage over the top.
10. Lightly, salt and pepper.
11. Blend the cream and mustard with a little salt and pepper. Carefully pour this
blended cream and mustard, down the side of the gratin.
12. Sprinkle over the grated Emmenthaler cheese and then finally the breadcrumb
13. Cover with a loose sheet of tin foil and bake in the centre of the oven for about 1½ hours.
14. Cover with a loose sheet of tin foil and bake in the centre of the oven for about 1½ hours.
15. Remove the tin foil, turn the oven heat up to 180°C,  and bake for a further ½ hour, until the cream reduces and starts to become sticky, and the top is evenly browned.
16. Remove from the oven and garnish with the chopped parsley.
17. Serve with a  Bordeaux Blend notably Cabernet Sauvignon and Merlot, both known for their power and elegance and can stand up to and even enhance the full flavours of  the cabbage.

A good crisp, fresh, rye bread with cumin seeds and some good Dijon mustard, will do the trick for a “lekker long kuier”!

Bon Appetit!

Risotto di Fungo (Mushroom risotto)

Risotto di Fungo (Mushroom Risotto) 

Ingredients:                                                                                             Serves 8
Arborio rice (Risotto rice) – 500 g
Onion chopped – 2
Chicken stock (Well flavoured) – 750 ml
Dry white wine – 350 ml
Brown mushrooms sliced thickly – 10
Button mushrooms sliced thickly  – 500 g
Exotic or wild mushrooms – 150 g
Dried Ceps or Chanterelle mushrooms or both – 50 g
Mushroom soup (good quality – cans are OK) – 800ml  
Lemon juice (fresh squeezed) – 2 tblsp
Chopped parsley – ½ cup
Butter – 150 g
Olive oil – 4 tblsp
Freshly grated parmesan cheese – ½ cup
Salt and freshly ground black pepper – to taste

  1. Mix the mushroom soup and the chicken stock, together. While still hot, add the dried mushrooms. Set aside and allow to reconstitute for about an hour.
  2. Wipe clean, and slice the mushrooms into fairly thick slices.
  3. Heat 50g butter in a large pan over a high heat, until a nut brown in colour. Stir fry the brown and button mushrooms, with plenty of freshly ground black pepper. Until just done. Add the wild mushrooms, and continue to fry for another ½ minute, tossing frequently. Squeeze over about 1 tblsp lemon juice , toss, and set aside.
  4. For The Risotto: In a large flat pan, like a paella dish, fry the onion in the olive oil with 50g of the butter, on a medium high heat, until soft and golden brown.
  5. Add the rice and toss well to coat with the butter. Fry gently for about 5-8 minutes, tossing regularly.
  6. Add the white wine and toss very well. It will “sigh” as all Italians will tell you it needs to do. Fold gently and regularly, using two wooden spatulas, until most of the liquid has been absorbed. From now on the risotto will need your permanent focused attention! and will take about 30 minutes to completion, until the rice is cooked a light al dente.
  7. Here goes: Working on a medium heat, and using a soup ladle, spoon in one ladle of the stock mix. Fold the liquid into the rice with two wooden spatulas and work the risotto continually until the liquid begins to run dry. Try not to stir – a folding action is required. Add another spoon of the stock, fold in and continue working the risotto.
  8. This must continue without the liquid ever running dry, until the stock is all used up and the rice is cooked al dente.
  9. Through this cooking process and up to the final serving, the consistency of the risotto must remain very moist and creamy – this is the secret of any good risotto. It must never dry out!
  10. When you get to the last ladle of stock, add the stir-fried mushrooms, toss gently and allow to cook in with the rice for about a minute, when the rice should be lightly al dente,
  11. Remove from the heat and working very carefully, toss in the rest of the butter, and lemon juice. Dust with the chopped parsley and the parmesan cheese as a final garnish.
  12. Serve immediately with a crusty ciabatta,  in good company, with a green, herbed salad and a bottle or two of good, well chilled Sauvignon Blanc or Chianti wine.
  13. A good Gorgonzola with figs, will go well after the meal.

Bon appétit!

Note:

  •  Turn this into an excellent vegetarian dish by using a vegetable stock!
  •  In our normal South African summers we often have a lot of wild mushrooms – if you know them, and are absolutely sure of yourself, use them. (Ceps, field mushrooms, ikowe – all good – much better than the commercial versions!)
  •  Woollies normally have all the ingredients needed.