9th Avenue Bistro,

Avonmore Centre
9th Avenue
Morningside, Durban
Kwazulu-Natal

 

As we parked the car,I didn't expect this restaurant to really wow me. Situated in a dingy corner behind a shopping center in Morningside, Durban, it was no wonder that I was not convinced, nor stunned-it simply looked like your average "take-away-place" or one of those "off-the-cuff good ones" your friends always boast about, except it was. There is no sarcasm here for when you enter this oasis of ambiance and simplicity, visions of fine dining spring to mind, and that my people is why I live, and the reality of good food is still very much alive here and there are no subtle false innuendos's. This is real. This is gourmet. We sat down to our pre-booked table and were elegantly introduced to 9th Avenue with an award winning wine list. Where do we start? I am unfortunately no Sommelier so the choice of wine was chosen by my better counterparts who did know what they were talking about, we hope. The choice was excellent- if I remember correctly it was "Eagles Nest Merlot" and the subtle undertones of Oak were imminent, just in time to tease our tasters and allow for us to be awed by what was about to happen next..in our mouths of course. The choice on the Feature menu was vast, too hard to choose. I never have a problem when choosing what to have for dinner, it is usually fish that tickles me, for it is the hardest dish to "get-right", it can all go hopelessly wrong if not careful. I didn't choose fish and opted for lamb. I am not a lamb fan and it is usually last on my list, but I wanted convincing and converting. "I'll have the lamb shoulder please"- Whoah! Cooked to perfection, perfectly positioned and prominent, I took my first bite and it was heaven-scent. Served with fennel and potato bake, parsnip puree with mint, almond, lamb tongue jus and black vinegar-I could not fault this dish. It exceeded my expectation.My taste buds were left wanting more,tantalized and full of sensationalism. The lamb was tender and faultless, the portion just right. I could go on about my serving all night, but I would not want to destroy it for you. The service and food were stupendous and I commend the chef and the owners for making a wonderful evening worth remembering...Thank you.

Lemon Polenta Cake

I would never have thought to add Polenta to a cake, but looking at the ingenuity behind it, it is really no wonder why it originated in Italy. Polenta cake is a light moist cake, most enjoyed in Summer on a hot afternoon with a glug of espresso. You can create this in a jiffy with no more effort than measuring out the ingredients. go with the grain!

Bella's Lemon Polenta Cake

Prep time: 20min  Cook time: 40min  Serves: 8

Ingredients:

For cake:

• 200g unsalted butter
• 200g castor sugar
• 200g ground almonds
• 100g polenta (fine)
• 1.5 tsp baking powder
• 3 large eggs
• zest of 3 lemons (save the juice)

For the syryp:

• juice of 3 lemons
• 125g icing sugar (sifted)

Method:

Preheat the oven to 180 degrees. Line and grease a 23cm springform cake tin. With a free-standing mixer combine the butter and sugar until creamy and pale in colour. In a separate bowl, combine together the almonds, polenta and baking powder, mix well. Combine 1/3 of the mixture into the butter batter, followed by one egg. Do this three times so that all ingredients are combined and your mixture is smooth. Beat in the lemon zest. Pour mixture into prepared cake tin, bake for 40min.

In a saucepan, bring the lemon juice and icing sugar to a boil, allow to thicken before removing from the heat.

When your cake is ready, golden brown, remove from the oven. Poke a few times with a cake tester before adding your syrup.Allow to cool in the tin before removing.

Serve with fresh cream.

Enjoy x x

Morrocan chicken and preserved lemon tagine

I think that I was North African in my previous life, if there is such a thing I suppose. I love the North African flavours in cooking, because they really fuse well together. There is an element of color in this method of cuisine, and I guess that is the catalyst for such fusion flavors. Cooking this tagine was a form of escapism as I gently carried myself to Fez, Agadir and Marrakesh- absorbing the vibrancy of its people and the emporium of its food.

Moroccan Chicken and preserved lemon tagine

Prep time: 20min   Cook time: 2 hours   Serves: 8

Ingredients:

• 5 tbsp olive oil
• 8 chicken pieces (free-range)
• 1 butternut, cut into chunks
• 1 tbsp ground cinnamon
• 2 onions, finely sliced
• 3 red chilles, chopped
• 2 tsp ground cumin
• 1 sprig of curry leaf
• 1.8kg tomatoes (fresh) chopped in quarters
• 1 small tin tomotoe paste/puree
• 4 preserved lemons (Melissa's)
• handful coriander finely chopped

Method:

In a large casserole pot, heat the olive oil. Season the chicken with salt and pepper before adding to the pot.Cook the chicken until golden brown, approx 8 min, do not over cook and add more olive oil if necessary. Remove the chicken from the pot. 

In a bowl add the butternut and cinnamon. Toss through until all butternut is coated.Add the butternut to the pan and cook for 8 min until soft. Remove from the heat and set aside.

Add the onions, chili, cumin and curry leaves to the pot. Fry off for 5min until the onions are brownish. Season. Return the chicken and butternut to the pan , along with the tomatoes and tomatoe puree. Cover with  lid, turn the heat down and simmer for 25min, topping up with hot water of it looks too dry.

Stir through the preserved lemon and coriander. Cook for a further 1hr15min on a low heat.

Serve with couscous or tabbouleh.

Enjoy xx