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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


  

Bacon, lettuce and tomato pizza by Neil Jewell

You lucky things! Neil Jewell has agreed to share his recipe for his utterly delectable BLT pizza – bacon purée included! Of course, you’ll need the best bacon in the universe to make it – don’t worry, it’s easy to get, here you go: www.baconofthemonth.co.za

Bacon, lettuce and tomato pizza
Pizza dough
500 gram white bread flour
5 gram salt
5 gram fresh yeast
Water as needed
Olive oil
Method
Dissolve the yeast in 125ml water; add a generous splash of olive oil. Then combine the salt & flour in a large bowl. Add the yeast, mixing well to form a soft and slightly sticky dough.
Turn onto table and work well till the dough starts to pull away from table, stretching, twisting and turning.
Cover with cling film and allow to rest for 30-60 minutes. Once this time period is up portion into 120 gram balls. You can leave the balls to rest in the fridge till needed, or roll out to desired size.
Bacon purée
300 gram bacon off-cuts
300 gram mirepoix (leek, celery, onion, garlic & carrot)
Method
Cook the bacon, allowing to colour slightly, add the mirepiox and continue cooking allowing to colour. Cook down over a low heat, for about 60 minutes.
Remove from heat, cool slightly then puree in blender adding a small amount of iced water to emulsify.
Dill-pickled tomatoes
1.2 kg water
1 kg peeled baby tomatoes
100 gram untreated salt
Large handful fresh dill
2 cloves fresh garlic
Method
Bring the water and salt to the boil, dissolving the salt. Add the dill and garlic. Pour over the peeled baby tomatoes, cover bowl and allow to cool.
Semi-dried tomatoes
Remove the skins from the tomatoes. Allow to dry overnight in a low oven
To assemble
Heat your oven to 200 ºC. Then roll out your pizza base, to desired size, par bake in the oven for 3 to 5 minutes. While this is happening, pre-cook half a packet of the best quality streaky bacon in a pan, till just slightly coloured.
Remove the base from the oven and smear with the bacon purée. Then top with a mixture of the prepared tomatoes, torn buffalo mozzarella, and streaky bacon, and return to oven to bake for further 4-6 minutes.
Once sizzling and bubbly, take the pizza out of the oven and top with shredded cos lettuce leaves tossed in a mustard dressing.

Bacon, lettuce and tomato pizza

BLT pizza

Pizza dough
500 gram white bread flour
5 gram salt
5 gram fresh yeast
Water as needed
Olive oil

Method
Dissolve the yeast in 125ml water; add a generous splash of olive oil. Then combine the salt & flour in a large bowl. Add the yeast, mixing well to form a soft and slightly sticky dough.

Turn onto table and work well till the dough starts to pull away from table, stretching, twisting and turning.

Cover with cling film and allow to rest for 30-60 minutes. Once this time period is up portion into 120 gram balls. You can leave the balls to rest in the fridge till needed, or roll out to desired size.

Bacon purée
300 gram bacon off-cuts
300 gram mirepoix (leek, celery, onion, garlic & carrot)

Method
Cook the bacon, allowing to colour slightly, add the mirepiox and continue cooking allowing to colour. Cook down over a low heat, for about 60 minutes.

Remove from heat, cool slightly then puree in blender adding a small amount of iced water to emulsify.

Dill-pickled tomatoes
1.2 kg water
1 kg peeled baby tomatoes
100 gram untreated salt
Large handful fresh dill
2 cloves fresh garlic

Method
Bring the water and salt to the boil, dissolving the salt. Add the dill and garlic. Pour over the peeled baby tomatoes, cover bowl and allow to cool.

Semi-dried tomatoes
Remove the skins from the tomatoes. Allow to dry overnight in a low oven.

To assemble
Heat your oven to 200 ºC. Then roll out your pizza base, to desired size, par bake in the oven for 3 to 5 minutes. While this is happening, pre-cook half a packet of the best quality streaky bacon in a pan, till just slightly coloured.

Remove the base from the oven and smear with the bacon purée. Then top with a mixture of the prepared tomatoes, torn buffalo mozzarella, and streaky bacon, and return to oven to bake for further 4-6 minutes.

Once sizzling and bubbly, take the pizza out of the oven and top with shredded cos lettuce leaves tossed in a mustard dressing.

comment-notesComments: 0


  

The dark arts of hamburgery

Are you obsessed with the ultimate burger? Well, then this voyeuristic site is for you: www.pornburger.me. Recently launched, the author’s mission statement, puts his purpose across simply: “My goal? In short; pure carnal pleasure. In long; to concoct, photograph, and devour one sin-tillating burger a week, as an exercise in both my culinary and photographic passions. Lets get weird.”

pornburger

P.s Bread & Wine make a killer burger: Wagyu burger, potato wedges, suet mayonnaise & Klein Rivier parfait…

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


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