Friday 24 May 2013

Breakfast at Blos!

We gathered a table of hungry breakfast-goers and made our way to Blos,something that never fails to satisfy some rather hungry bellies. For those of you unaware of Blos, its is a little bristro-type restaurant that boasts excellence, well almost.Set in Pretoria, hidden among lush greens and hidden corners,its a mystery well found.

Breakfasts are Blos' thing, and finding a table is tricky if you havn't pre-booked. Menus are intriguing with titles for breakfast like 'Morning Glory', 'Power Petals' and my best yet: 'In fine feathers'. To say the least I felt rather confused with what to choose, for the titles could very well be just as they suggest. Thankfully enough, there were well-written descriptions to fit each title,and nasty visuals were put at bay.

Its a funny thing really, when I go into a restaurant, any restaurant I find myself ogling at the decor, judging the service, perusing the menu and anticipating the ambiance. I do not do this deliberately, it just so happens. I guess because I am a foodie, its totally acceptable.

Order eggs, they will be done to perfection. Your coffee will be frothy, not too hot. And if you're lucky, which of course you are, you'll be treated to a small ball of deliciousness- a chocolate brownie-truffle-like biscuit, as accompaniment. Yum.

 The presentation is not what I would have expected for a breakfast bizarre, soup spoons loaded with butter are no presentation ploy for me, but I'm a judge mentalist, it could very well be your thing. The service is great, something which South Africa all too often lacks.

The outside garden is a must for Spring mornings and sunny days, but be sure to get a table, oh wait I have mentioned that already.

It's almost faultless, give it a go!

 
 
 
 
Enjoy x x

Friday 17 May 2013

Thai Red Salmon Curry

Its almost unusual to use fish, unless prawns of course, in a Thai red curry, but because Salmon is a buttery fish,it works well. I wanted to try a new recipe and give this authentic curry a twist, a salmon-way. Deviate away from the norm of beef, chicken or duck.

Fragrant ingredients, like lemongrass and galangal, compliment the salmon winningly- rhapsodizing a fresh appeal.

Perfect dinner for two.


Thai Red Salmon Curry

Prep time: 20min  Cook Time: 20   Serves: 2

Ingredients:

  • 1 tbsp Sunflower oil
  • 1 small jar Thai red curry paste
  • 1 can coconut cream
  • 1 can coconut milk
  • 2 salmon fillets (organic)
  • 250ml chicken stock
  • 1 tbsp palm sugar
  • 1 tbsp fish sauce
  • 1 red pepper (sliced)
  • handful green beans or mange tout
  • Coriander
Method:

In a heavy based pan or work, add the oil and the curry paste, allow the flavors to infuse, and split before adding the coconut cream, stir until the cream is colored reddish, add the coconut milk before adding the salmon fillets. Allow to simmer. Add the chicken stock, palm sugar and fish sauce. Add the sliced red pepper, green beans. allow to cook for a further 10min. Garnish with Coriander.

Enjoy x x




Monday 13 May 2013

My Peri-Peri sauce

My peri-peri sauce has become a hit, with alot of you asking me how it is made. I know that I should keep secrets safe here, but I couldn't resist in sharing. I would particularly suggest it with meat dishes, mostly steaks, burgers and chicken. It could have potential to work in a curry sauce too- its has the heat, its hot hot hot. 





Peri-peri Sauce

Ingredients:
  • half cup red wine vinegar
  • half cup lemon juice
  • half cup olive oil
  • 25ml of garlic
  • 25ml paprika
  • 25ml chilli powder
  • 25 ml salt
  • 12 birds eye chilli

Method:

In a sterile glass jar, add the ingredients one by one starting with the red wine vinegar. Chop the chillis before adding them, and include the seeds for extra heat. Mix and stir (in the jar), and allow to sit in the fridge for 2 days, before utilizing.


Enjoy x x






Tuesday 7 May 2013

Black Cod En Papillote




Papillote has got to be one of my Favorite words, its so melodramatic in it s own right, perhaps because this style of baking originated in France, perhaps? This method of cooking is wrapping fish in parchment paper, like a blanket, so that it is insulated, allowing your flavors to infuse. I don't mind that it is French- I quite like the term and for foodie minds alike, it almost, always sounds like you know what you are talking about. En Papillote is a sure fine way to cook a fish, its eloquent way of preserving juices is quite provocative, quite doting.

I have made a recipe here, that is light-hearted, evermore appealing.





Black Cod En Papillote


Prep Time: 20 min            Cooking time: 30min             Serves: 4

Ingredients

  • Parchment Paper
  • 4 Black Cod fillets
  • 1 Tbsp Olive oil
  • 3 garlic cloves (thinly sliced)
  • 1 tsp dry pepper flakes
  • 1 red chilli (deseeded and sliced)
  • 4 tbsp capers
  • 400g kalamata olives
  • Handful cherry tomatoes (whole)
  • Bulb fennel- sliced (or julienne)
  •  500ml Dry white wine
  • 4 tbsp butter
  • Thyme (fresh sprigs)
Method:

Preheat your oven to 160 degrees celcius. Cut out 4 large squares of parchment paper, enough to cover your fillet of Cod. Place each cod on each of the squares and scatter olive oil and garlic slices, ensuring that each fillet has proportion amounts.Do the same with the pepper flakes and chilli, and the same with the capers and olives. Scatter the tomatoes evenly along with the fennel. Pour equal amounts of wine over each cod, with a tbsp of butter for each fish. Lastly, garnish with thyme sprigs. Wrap your fish up like a parcel or present, make sure that all the sides are sealed, so that no oils or juices run out. Bake for 30min.


Enjoy x x