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Banana soufflé, dark chocolate ice cream

The folks at Bread & Wine have done it again. A couple of weeks ago, we introduced you to the prune soufflé with prune & Armagnac ice cream, an absolute stunner of a dessert. Now, please make the acquaintance of this delectable dish: banana soufflé with dark chocolate ice cream, and we’re happy to report Môreson’s Solitare MCC’s is a fine pairing for this dessert too.

What are you waiting for?

souffle

See the rest of the menu here

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant,
comment-notesComments: 0


  

Recipe: 12-hour pulled Karoo lamb shoulder

Bread & Wine recently posted a photo on their Facebook page of sublime dish: 12-hour pulled Karoo lamb shoulder with buttered lentil sourdough, aubergine, shallot & mint…

Needless to say, it piqued some interest. And Head Chef, Neil Jewell was only too happy to share the recipe with us.

karoo lamb

Slow cooked lamb shoulder
Serves 8

Wine suggestion: Môreson Mata Mata

Brine
Water & molasses
Warm water add molasses and stir to dissolve
Chill in a non-reactive container
Add trimmed lamb shoulder and leave in brine overnight

Spice rub
15 ml coriander seed
15 ml cumin
15 ml dried garlic
15 ml dried onion flake
15 ml paprika
5 ml cayenne
15 ml black pepper corns
Grind together in a pestle & mortar.

Method
Remove the lamb from brine and incorporate the spice rub well all over the cut. Place the meat on the Big Green Egg and cook at 110 -120 C, till tender; or in the oven at the same temperature.

Leave overnight. Then pick meat from the bone; and reserve. Use the bones and skin to make a stock. Reduce to a light syrup.

Potato crisps
Budget on 1 potato for four people

Wash, peel and then slice very thinly using a mandolin, if possible. Keep the slices in a bowl of cold water for ten minutes. The, drain and lay on a baking tray, brush with clarified butter, cover with greaseproof paper and weigh down with salt/lentils. Bake at 125 C for 60 -90 minutes.

Parboil 1 kg baby potatoes till tender. Drain and fry in olive oil and butter till lightly coloured. Wash and dry 20 leaves of sorrel, then tear into strips. Place lamb, potato and sliced onion onto platter. Scatter with potato crisps

Garnish your platter with 150 ml rocket juice, aerated with a stick blender and 5 ml lecithin.

Or, stuff the unctuous lamb into a  lentil sourdough bun

Recipe
Lentil sourdough

600 gram white bread flour
100 gram rye flour
500 gram French sourdough starter
15 ml salt
40 gram fresh yeast
300 ml water
300 gram lentils, cooked & drained

Dissolve yeast in water, mix with starter. Combine flours, salt & lentils. Add the liquid and work on the dough hook at speed two, till elastic & sticky.Remove dough hook and allow dough to rest covered till doubled in size. Chafe and portion into 120 gram pieces, ball. Cover and prove again till doubled in size. Brush with olive oil. Bake at 200C for 5 minutes, reduce heat to 150C and bake through, 10 minutes.

Recipe: 12-hour pulled Karoo lamb shoulder
Bread & Wine recently posted a photo on their Facebook page of sublime dish: 12-hour pulled Karoo lamb shoulder with buttered lentil sourdough, aubergine, shallot & mint…
Needless to say, it piqued some interest. And Head Chef, Neil Jewell was only too happy to share the recipe with us.
Slow cooked lamb shoulder
Serves 8
Wine suggestion: Moreson Mata Mata
Brine
Water & molasses
Warm water add molasses and stir to dissolve
Chill in a non-reactive container
Add trimmed lamb shoulder and leave in brine overnight
Spice rub
15 ml coriander seed
15 ml cumin
15 ml dried garlic
15 ml dried onion flake
15 ml paprika
5 ml cayenne
15 ml black pepper corns
Grind together in a pestle & mortar.
Method
Remove the lamb from brine and incorporate the spice rub well all over the cut. Place the meat on the Big Green Egg and cook at 110 -120 C, till tender; or in the oven at the same temperature.
Leave overnight. Then pick meat from the bone; and reserve. Use the bones and skin to make a stock. Reduce to a light syrup.
Potato crisps
Budget on 1 potato for four people
Wash, peel and then slice very thinly using a mandolin, if possible. Keep the slices in a bowl of cold water for ten minutes. The, drain and lay on a baking tray, brush with clarified butter, cover with greaseproof paper and weigh down with salt/lentils. Bake at 125 C for 60 -90 minutes.
Parboil 1 kg baby potatoes till tender. Drain and fry in olive oil and butter till lightly coloured. Wash and dry 20 leaves of sorrel, then tear into strips. Place lamb, potato and sliced onion onto platter. Scatter with potato crisps
Garnish your platter with 150 ml rocket juice, aerated with a stick blender and 5 ml lecith
Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Neil Jewell, recipes,
comment-notesComments: 0


  

Cook Franschhoek 2014

Bread & Wine’s theme this year is Snout to Tail: and Chef Neil Jewell has planned a rather cheeky demonstration. The local legend will be making pigs’ cheek bacon; pulled springbok cheek, bone marrow & brioche as well as salmon cheek oysters.
Participating guests will enjoy this sumptuous spread with the equally delectable Môreson Chardonnay.
Taking place on the Sunday, this is a once off demonstration—with limited space—tickets can be booked at www.webtickets.co.za.

It’s that time of year again folks; the annual Cook Franschhoek is set to take place on 13 to 15 June: a weekend of interactive and exclusive hands-on demo kitchens and culinary experiences.

Neil Jewell at his most recent charcuterie course at Bread & Wine

Neil Jewell carving away at his most recent charcuterie course at Bread & Wine

Bread & Wine’s theme this year is Snout to Tail: and Chef Neil Jewell has planned a rather cheeky demonstration. The local legend will be making pigs’ cheek bacon; pulled springbok cheek, bone marrow & brioche as well as salmon cheek oysters.

Participating guests will enjoy this sumptuous spread with the equally delectable Môreson Chardonnay.

Taking place on the Sunday, this is a once off demonstration—with limited space—tickets can be booked at www.webtickets.co.za.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Franschhoek, Môreson, Neil Jewell,
comment-notesComments: 0


  

Sharpen your knives…

Yesterday was Day One of Neil Jewell’s two-day charcuterie course.

Neil Jewell

The participants gathered in the Farm Grocer and learn how to break down a pig.

The participants gathered in the Farm Grocer and learnt how to break down a pig.

Neil introduces and discusses the nuances of dry curing, brining and more

Neil introduced and discussed the nuances of dry curing, brining and more

Time to tuck into a delicious lunch as well as a tasting of award-winning wines from Môreson

Time to tuck into a delicious lunch as well as a tasting of award-winning wines from Môreson

And tuck in they did! To start: hot smoked salmon, Jerusalem artichoke salad with a walnut dressing

And tuck in they did! To start: hot smoked salmon, Jerusalem artichoke salad with a walnut dressing

pork fillet with sauerkraut

Followed by... pork fillet with sauerkraut

Neil demonstrated how to create blood sausage, mortedella and saussison sec, with appropriate tastings

Neil demonstrated how to create blood sausage, mortedella and saussison sec, with appropriate tastings

charcuterie course

And for the practical: participants created their own fresh sausages.

Keen to discover the world of nose-to-tail eating? Join local legend, Neil Jewell on these dates:

12th & 13th June
7th & 8th August
18th & 19th  September
16th & 17th October

12th & 13th June
7th & 8th August
18th & 19th  September
16th & 17th October
Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Neil Jewell,
comment-notesComments: 0


  

Recipe: Egg Custard Tart

Want to make mom smile this Mother’s Day? Well of course you do. The folks at Bread & Wine have decided to help you in the smile department with this easy-to-make yet delicious dessert, with free range eggs supplied by good friend Farmer Angus.

Egg Custard Dessert

Sweet pastry

Ingredients
500 gram cake flour
250 gram butter
150 gram castor sugar
2 eggs

Method
Crumb butter, flour & sugar together, add eggs and mix till smooth. Cover in cling film and rest dough in fridge overnight. Roll out and line a 20cm tart ring, leaving a flap over the edge; rest for 20 minutes in the fridge. Then blind bake in a preheated oven at 150 C till golden brown, remove the beans and continue cooking till base is cooked. Remove from oven lightly egg wash base and return to oven for a few minutes to set.

Egg custard

Ingredients
10 egg yolks
450 ml double cream
100 gram castor sugar

Method
In a bowl combine egg yolks & sugar and mix till smooth with a whisk. Bring the cream to the boil, pour over egg & sugar mixture, mix well. Pass through a sieve and skim any foam from the top. Fill the prepared pastry case and cook at 100 C till custard is set with a slight wobble, approximately 30 minutes.

While still hot dust with ground nutmeg. Cool to room temperature before trimming the extra pastry edge and serving.

Serve with vanilla ice cream and poached fruit.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, recipe,
comment-notesComments: 0


  

To a delicious winter ahead

Please note that Bread & Wine, will be closing for two days a week,
Tuesday & Wednesday, starting 13th May until and including 30th July.
We shall be open for lunches Thursday – Monday, kitchen hours between 12h00 -15h00.
The following workshops have been scheduled for the next three months –
Breadmaking –
5th May (mini class);
17th May, 7th June
Charcuterie workshops –
22nd & 23rd May;
12th & 13th June;
7th & 8th August;
Thank you for your continued support over the past season.

It’s been a sensational summer. It really, really has.  And our long, languid lunches at Bread & Wine will continue on through the winter months, with just one exception: we’ll be closing for two days a week, Tuesday & Wednesday, starting 13th May until/ and including 30th July.

lunch

We will be open for lunches from Thursday to Monday between 12h00 -15h00, for delicious wines and food. Follow us on Twitter to keep updated with changes to our menu – we have some exciting cooking in-store for you this winter!

Thank you for your continued support over the past season!” – Tina Jewell

Plus our incredible hands-on workshops are back!

Breadmaking
5th May (mini class);
17th May, 7th June

Charcuterie
22nd & 23rd May;
12th & 13th June;
7th & 8th August

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant,
comment-notesComments: 0


  

Easter at Bread & Wine

Is it an egg? Is it a macaroon? No! It’s an….Egg-a-roon! What kind of marvellous alchemy is this? The kind you bite into with glee this Easter.

egg-a-roon

Our Egg-a-roons are available from the Farm Grocer, and will make an elegant treat for you to hide in the garden, or enjoy with coffee and the papers on Easter Sunday.

egg-a-roons

What other treats do we have in store? Chef Leaxy’s famous hot cross buns are what! Her sleeves will be rolled up from Friday to Sunday baking these delicious traditional pasties, served hot with butter (or you can take them home).

Chef Laurence is not one to be left out – on Saturday and Sunday come and try his most delicious carrot cake. Go on, hop to it.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant,
comment-notesComments: 0


  

Petit à la carte at Bread & Wine

The kiddies’ menu at Bread & Wine was created by the Jewell kids, Ellie & Rachel! After much tasting and experimenting, we think they come up with a menu to make little tummies very happy.

The top seller! Delicious and healthy hake with chips of course!

The top seller! Delicious and healthy hake with chips of course!

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Franschhoek,
comment-notesComments: 0


  

Charcuterie workshops with Neil Jewell

The only limit to what you can make is your own imagination.  Discover the world of nose-to-tail eating and preserving through the ancient craft of charcuterie with local legend, Neil Jewell!

CHARCUTERIE 2

The head chef and charcuterist of Bread & Wine Vineyard Restaurant on Môreson will once again be conducting a host of charcuterie workshops.

CHARCUTERIE 1

The workshops – which each take place over two days – cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more. The cost per person is R2750, and this includes not only in-depth two day workshop, but also a feast in Bread & Wine with award-winning Môreson wines, charcuterie tastings, secrets and recipes to take home, as well as your very own Bread & Wine Vineyard Restaurant apron. Hop on over here to see some photos from last year.

Space is limited to just 16 participants, per course, so early bookings are essential! See the full details below, and to book please contact Tina Jewell on 021 876 4004 or email breadandwine@moreson.co.za

Neil’s Charcuterie Programme:

Day 1
1. Registration and Coffee 09h30
2. Lesson: Breaking down of the pig carcass by Neil
3. Tea break
4. Lesson: Neil introduces and discusses the nuances of dry curing, brining and more
5. Lunch and a tasting of award-winning wines from Môreson
6. Lesson: Neil demonstrates how to create blood sausage, mortedella and saussison sec, with appropriate tastings
7. Practical: participants create their own fresh sausages.

Day 2
1. Coffee 09h30
2. Lesson: Neil introduces and discusses rilette, confit and base ingredients
3. Discussion: Opportunity to raise any questions regarding the art of charcuterie

that have not yet been covered
4. Lesson: Neil demonstrates how to build an indoor smoker and experiments with mushroom, cheese, pepper or tomato. Participants go on a guided tour of Neil’s smokers, selected wood chips and more
5. Tea break
6. Practical: Tasting of meats, from the maturing room, with Neil

Neil’s Charcuterie Programme includes the following:
• Recipes for all the sausages, hams and other charcuterie produced
• A Bread & Wine Vineyard Restaurant apron.

THE DATES:

22nd & 23rd May
12th & 13th June
7th & 8th August
18th & 19th  September
16th & 17th October

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Franschhoek, Neil Jewell,
comment-notesComments: 1


  

This soufflé!

Bread and Wine have knocked our socks off! There’s a new dish on the dessert list, and it’s a dream. The official description? Prune soufflé with prune & Armagnac ice cream… The unofficial? Wow, just, wow.

What do you do with this?

What do you do with this?

Stick a spoon through

Stick a spoon through

And eat!

And eat!

A big thank you to our hand model, Lady Fizz of Môreson – who says to drink the Solitare MCC with the dessert, as it ‘brings out the biscuit-y flavours’ in the bubbly.

See the rest of the menu here.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Franschhoek,
comment-notesComments: 1


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