Archive for the ‘Uncategorized’ Category

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

Tuesday, August 21st, 2012
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.

Pocket Friendly Travel Trends

Wednesday, February 15th, 2012

This year sees the continued rise of social travel, with people experimenting with different types of hotel stays (like Delicious), home swaps and renting out bedrooms in their houses to fellow travellers. Heck, people are even renting out their gardens and couches!

It’s all about stretching your buck as far as it will go. Money has never been this elastic. Yipee!

Un-Valentine’s Feast at Bread & Wine Vineyard Restaurant

Wednesday, February 8th, 2012

Are you looking to eat out on the 14th of February as a non-couple? Do you want to skip the over-priced red roses, tasteless heart-shaped confectionary and Chris de Burgh?

Well then you should join Bread & Wine for their annual Un-Valentine’s Day Feast!

On the 14th of February Neil Jewell will once again prepare a sensational three course dinner where there is only one unbreakable rule … absolutely no tables of two. In fact, to ensure strict enforcement of said unbreakable rule, everyone will be seated at one long and very social table.

For more information, or to reserve yourself a spot at the UnValentine’s Day Feast:
Call Tina on +27 21 876 4004 or email us.

Asian Food is Fast and Casual

Wednesday, January 18th, 2012

Burgers, pizzas and Mexican food have all been fast food staples for years. They’ve been primped, tweaked and reworked to the point where there is nothing left to invent. This has left room for fast foods latest belle of the ball – Asian.

It’s the takeaway space where you can really expect to see and taste the interesting and unusual in 2012.

Yum!

Belter Bar Snacks

Thursday, October 6th, 2011

We’ve been searching the globe for the coolest trends and we’ve returned triumphant! Yes we’re back for good with stacks of tasty trends.

The first, from our bag of trendy tricks, is Belter Bar Snacks …

It seems that peanuts have finally had their day, thankfully. Bar snacks that WOW are the latest local and international bar trend and it looks set to stay.

From the savoury – think deep fried Wontons à la The Common Room, to the sweet – pictures rows of jars packed with tempting delights.

Belter bar snacks are the new must have item in any bar. Kind of like an it bag for foodies.

Gosh it’s Good for You

Tuesday, August 30th, 2011

This year there is a major emphasis on healing foods. The best chefs from around the world will be showcasing healing foods like beans, carrots, cherries, watercress, kale and more on their acclaimed menus.

Not only will their food taste terrific it’ll also be good for you. Killing two birds with one stone has never been this delectable!

Nip and Tuck

Wednesday, July 20th, 2011

OK it’s time for us to come clean we are addicted to room cosmetic surgery. It started innocently enough – a nip here, a tuck there – but now we can’t seem to go a year without scratching that itch.

This year we’re converting an Auberge Room into a new Petite Garden Suite. We’ve also added a wheel-chair friendly Auberge Room to our offering, Room 16 is getting a new super-bathroom, all our Auberge Room bathrooms are receiving a serious facelift – think more Dolly Parton than Joan Rivers – and we’re sprucing up The Tasting Room.

After all the work is finished we’re going to look younger, firmer and perkier than ever. Come visit us – when we officially reopen on the 1st of August 2011 – you won’t be disappointed!

Hi-Ho-Hi-Ho it’s off to Bastille we go …

Friday, July 15th, 2011

The beautiful and decidedly tasty Mademoiselle Lamb Burger – Lamb Burger’s lesser known but equally delicious niece – will be making an appearance this weekend at the 2011 Bastille Festival. She’ll be accompanied by a selection of her favourite treats including: bitterballen, boerewors rolls, Toulouse rolls; game & walnut sausages, filled focaccia, brownies and – of course – a healthy supply of Tina’s totally-addictive fudge and brownies.

In addition there will also the full range of Miss Molly wines for tasting and sale; and a variety of Neil’s famous charcuterie – Coppa, Saussison Sec, Spanish Cured Loin, Biltong and Tasson – for purchase in the town hall.

P.S. If the tent gets a bit crazy for you pop into is art, The Common Room or down to Môreson. They’ll be a lot calmer but no less delicious!

Our hearts skip a beat for beetroot

Monday, July 11th, 2011

The grated and pickled beetroot of our childhoods has been banished and replaced with whole, cubed or saucy delights that showcase the best this nutty and sweet vegetable has to offer.

You’ll find beetroot on all the great menus of the moment and this is one vegetable that looks set to WOW for a while. Viva la beetroot!

Pashing on the Parsnip

Tuesday, June 21st, 2011

The parsnip is the undiscovered vogue-like sister of the overused carrot and the tired potato. It’s crunchy, super versatile and in a rare twist it is also ridiculously healthy.

The parsnip’s super-veggie powers include the ability to lower cholesterol and the fact that it is lower in calories than the humble potato.

All of the above makes the parsnip a front runner for veggie-pash-of-the-month. Yes please!