le quartier français

relais & chateaux

Taste of summer

This season our executive chef, Margot Janse, is experimenting with gorgeous summer produce, including hibiscus flowers and marron (crayfish).  Expect the unexpected, and a proud procession of unusual and timeless African ingredients, such as baobab and buchu, which are given new life on the plate.

hibiscus_2

Posted by: Susan Huxter
Posted in: Food, Ingredients, Margot Janse, Tasting Room, Uncategorized,
comment-notesComments:


  

Salt of the earth

Salt of the earth
Margot Janse uses a procession of uniquely African ingredients in The Tasting Room, from baobab to buchu. The most simple of all ingredients, salt, is no different.
Sourced from a mineral hot spring in the Lowveld known as Baleni it’s one of the last places in Southern Africa where non-mechanised salt production still takes places.
Every winter groups of local women hand-harvest small amounts for their own use as well as to supplement their income
The process is deeply rooted in the metaphysical, spurred on by the warm water, rising bubbles and sulphurous smell of the swamp. A spirit medium determines the day on which salt production will start. Then, salt-makers place offerings and libations at the foot of a dead leadwood tree on the edge of the swamp into which the spring flows.

Chef Margot Janse uses a procession of uniquely African ingredients in The Tasting Room, from baobab to buchu. The most simple of all ingredients, salt, is no different.

Sourced from a mineral hot spring in the Lowveld known as Baleni it’s one of the last places in Southern Africa where non-mechanised salt production still takes places. Every winter groups of local women hand-harvest small amounts for their own use as well as to supplement their income.

salt

The process is deeply rooted in the metaphysical, spurred on by the warm water, rising bubbles and sulphurous smell of the swamp. A spirit medium determines the day on which salt production will start. Then, salt-makers place offerings and libations at the foot of a dead leadwood tree on the edge of the swamp into which the spring flows.

Posted by: Susan Huxter
Posted in: Food, Ingredients, Margot Janse, The Tasting Room,
comment-notesComments: 0


  

Mushrooms on a stick for Braai Day

An easy idea for Braai Day. Simply coat a selection of mushrooms in olive oil, garlic and fresh herbs then thread on a stick or skewer for a gorgeous and delicious side.

braai mushrooms

Posted by: Susan Huxter
Posted in: Food, Ingredients, Inspiration, recipes,
comment-notesComments: 0


  

Beetroot sponge, spinach & onion puree, buttermilk labne, dill & cucumber granita

Beetroot sponge, spinach and onion puree, buttermilk labne,
dill and cucumber granita
Beetroot sponge:
• 50ml Beetroot Juice
• Pinch of salt
• ½ gelatine leaf
• Salt
Take 1 flexi pan half sphere mould (600 x 400 mm / 400 x 300 mm)
Place the gelatine in a small bowl with ice water and set aside.
Place the beetroot juice and salt in a small saucepan and bring to the boil.
Remove from the heat and add the softened gelatine leaf.
Place a fine strainer over a medium mixing bowl and strain the beetroot juice
Take a medium bowl and fill with ice, poor the beetroot mixture into a slightly smaller bowl and
place it on to the ice.
Whisk the beetroot mixture continuously until it is aerated and cold. The gelatin will have set it.
Scoop the mixture into a piping bag and pipe into flexi pan half sphere mould. (spray with ‘Spray
and Cook’ first) Scrape all excees off, using a spatula – so the tops of the half sheres are flat.
Refrigerate.
Beetroot crumbs
Panko crumbs
• 50gr
Beetroot juice in spray bottle
• 20 ml
Preheat oven to 80C
Spread the crumbs in a thin layer on an oven tray and spray with the beetroot juice, making sure
all the crumbs are pink, but not soaked. Dry out in the oven for 30 minutes.
Buchu powder
• 200gr fresh buchu, leaves picked off the stems
Leave the buchu to dry and blend until very fine using a spice grinder.
Buttermilk labne:
• 500 ml Buttermilk
• 40cmx40cm piece of muslin cloth
Hang the buttermilk overnight in the muslin cloth.
Once drained, discard the extra whey and place the buttermilk in a small piping bag.
Spinach and onion puree:
• ½ Onion, thinly sliced
Single cream
• 125ml
100gr
Baby spinach
Unsalted butter
• 10gr
-for onion puree
Warm up a medium pan, add the butter and sliced onions and sweat until soft without getting any
colour on the onions. Season with salt. Add the cream, and reduce over high heat for 5 minutes.
- For spinach puree
Boil a pot of water add some salt.
Blanch the spinach in the boiling water for 1 min
Remove the spinach with a large slotted spoon, drain and place directly into a blender jug.
Blend until very smooth, add the creamed onions and blend again.
Pass through a tamis.
Cucumber and dill granita:
• 150gr Cucumber, diced
• 10gr Dill, stems removed
• 5gr White wine vinegar
• 2gr Salt
• 1gr Xanthan gum
Blend all the ingredients in bar blender and pass through a fine sieve, pour into a tray with a wide
base, and freeze.
Scrape the frozen mixture with a fork to form fine flakes.
Keep frozen.
Serving:
Scoop the centre out of the beetroot sponges and fill it with some of the spinach and onion puree,
then take the two halves and stick them together. Carefully roll in the beetroot crumbs.
Pipe 1 tablespoon of buttermilk on the plate and drag across with a small spatula. Place the
beetroot ball on the plate, scoop some of the granita next to the ball and sprinkle with some
buchu powder.

Beetroot recipe

The blushing beetroot recipe as seen on South Africa’s Masterchef.

Recipe

Beetroot sponge:

  • 50ml beetroot juice
  • Pinch of salt
  • ½ gelatine leaf

Take 1 flexi pan half sphere mould (600 x 400 mm / 400 x 300 mm), then place the gelatine in a small bowl with ice water and set aside. Place the beetroot juice and salt in a small saucepan and bring to the boil. Remove from the heat and add the softened gelatine leaf.

Place a fine strainer over a medium mixing bowl and strain the beetroot juice. Take a medium bowl and fill with ice, pour the beetroot mixture into a slightly smaller bowl and place it on to the ice.

Whisk the beetroot mixture continuously until it is aerated and cold. The gelatin will have set it. Scoop the mixture into a piping bag and pipe into flexi pan half sphere mould. (spray with ‘Spray and Cook’ first) Scrape all excess off, using a spatula – so the tops of the half spheres are flat. Refrigerate.

Beetroot crumbs:

  • 50gr panko crumbs
  • 20 ml beetroot juice in spray bottle
  • Preheat oven to 80C

Spread the crumbs in a thin layer on an oven tray and spray with the beetroot juice, making sure all the crumbs are pink, but not soaked. Dry out in the oven for 30 minutes.

Buchu powder:

  • 200gr fresh buchu, leaves picked off the stems

Leave the buchu to dry and blend until very fine using a spice grinder.

Buttermilk labne:

  • 500 ml buttermilk
  • 40cmx40cm piece of muslin cloth

Hang the buttermilk overnight in the muslin cloth. Once drained, discard the extra whey and place the buttermilk in a small piping bag.

Spinach and onion puree:

  • ½  onion,  thinly sliced
  • 125ml single cream
  • 100gr baby spinach
  • 10gr unsalted butter

-for onion puree

Warm up a medium pan, add the butter and sliced onions and sweat until soft without getting any colour on the onions. Season with salt. Add the cream, and reduce over high heat for 5 minutes.

- For spinach puree

Boil a pot of water add some salt. Blanch the spinach in the boiling water for 1 minute. Remove the spinach with a large slotted spoon, drain and place directly into a blender jug. Blend until very smooth, add the creamed onions and blend again. Pass through a tamis.

Cucumber and dill granita:

  • 150gr cucumber, diced
  • 10gr dill, stems removed
  • 5gr white wine vinegar
  • 2gr salt
  • 1gr xanthan gum

Blend all the ingredients in bar blender and pass through a fine sieve, pour into a tray with a wide base, and freeze.Scrape the frozen mixture with a fork to form fine flakes. Keep frozen.

Serving:

Scoop the centre out of the beetroot sponges and fill it with some of the spinach and onion puree, then take the two halves and stick them together. Carefully roll in the beetroot crumbs.

Pipe 1 tablespoon of buttermilk on the plate and drag across with a small spatula. Place the beetroot ball on the plate, scoop some of the granita next to the ball and sprinkle with some buchu powder.

comment-notesComments:


  

Our new look Tasting Room

the tasting room

Herbert Janse, Margot’s brother, flew in from Holland and spent an intensive couple of weeks redesigning the Tasting Room. With a background in set and theatre design he certainly has theatrical flair, and has created a stage worthy of the cuisine. “The décor reflects Margot Janse’s food,” says Herbert. “The unexpected.”

new look 2

There are teasers throughout. Antique crystal bulbs dating back to 1910 have been placed irregularly on the ceiling. Herbert found them in Holland: “they’re early electric bulbs that were once used at fairs.”
There’s also a set of crockery stuck upside down to the celling—almost like a wink from the chef herself.

There are teasers throughout. Antique crystal bulbs dating back to 1910 have been placed irregularly on the ceiling. Herbert found them in Holland: “they’re early electric bulbs that were once used at fairs.”

There’s also a set of crockery stuck upside down to the celling—almost like a wink from the chef herself.

Head on over to our Facebook page to see more photos, or come see for yourself.

Posted by: Susan Huxter
Posted in: Food, Le Quartier Français, Margot Janse, The Tasting Room,
comment-notesComments: 1


  

Hot Diggity Dog

It seems that the hot dog is the new poster child of gourmet fast food. In 2011 acclaimed chefs, the world over, will re-imagine and re-engineer these delightful dogs so they are gourmet ready. Expect specialist sausages, from boutique butcheries, and delicious toppings. Yum!

Posted by: Le Quaf
Posted in: Food, Trends,
comment-notesComments: 0


  

Are pies the new cupcakes?

For the last few years the cupcake could do no wrong. Elevated from its lowly school cake-sale days it became an acceptable wedding cake, birthday cake or any other cake alternative. You couldn’t turn around without seeing one somewhere.

CC attribution henryalva on Flickr.

For those that love the cupcake this news might hit a little hard … the cupcake is, apparently, receiving serious competition from the humble pie. Everything from savory to sweet, bite-sized to oversized is in!

It seems that pies, in all shapes and sizes, are making a move to the big time.

Posted by: Le Quaf
Posted in: Food, Trends,
comment-notesComments: 0


  

What’s good on The Common Room menu?

Well obviously everything, on the Common Room menu, is delectable!

But even we have our favourite …

Why not pop in and try one or all of the following dishes-to-die-for:

  • Butter roasted Mozambican prawns / common sprinkle
  • Wild boar bitterballen / apple mustard
  • Little pan pizza / home made cheese / smoked tomato / basil

Yum!

Posted by: Sue Huxter
Posted in: Food, Franschhoek Restaurant,
comment-notesComments: 1


  

Cooking for a Good Cause

The Peninsula School Feeding Association (PSFA) will be hosting a dinner – on Saturday the 9th of October at Reuben’s Restaurant in Franschhoek – to raise funds for hungry Western Cape school children.

CC attribution bettina n on Flickr.

This dinner marks the start of the annual National Nutrition Week, which runs from the 9th to the 13th of October 2010, and showcases dishes with a twist by: Margot Janse, Reuben Riffel (Reuben’s), Darren Roberts (Grande Provence) and Neil Jewell (Bread & Wine).

The twist is an interesting one … all dishes created for the evening by the celebrity chefs make use of only PSFA’s feeding programme ingredients. Think less truffle and more soya.

The four course dinner, paired with local wines, costs R370 per person with all proceeds going to identifying and feeding hungry children.

There are only 90 seats available and tickets are moving fast. For more information, contact Maryké Riffel on (021) 876-3772 or email reservations@reubens.co.za.

The PSFA is a registered non-profit organiseation that currently feeds 237 000 children in 645 schools on a daily basis. For more information call (021) 447-6020 or visit www.psfa.org.za

Posted by: Le Quaf
Posted in: Community, Food, Margot Janse, Neil Jewell,
comment-notesComments: 0


  

Say goodbye to the other white meat

Pork is out and chicken is in.

Expect to see a whole lot less pork-belly and a whole lot more fowl in the next few months.

Posted by: Le Quaf
Posted in: Food, Le Quartier Français, Trends,
comment-notesComments: 0


   « Newer PostsOlder Posts »




If I can't stay at Le Quartier, I want to go home

Bookings at LQF

Le Quartier Francais

Arrival Date:

Departure Date:

Number of People:

Relais Chatteaux