Tomato Bredie, Cape Malay Style

There is a certain European feeling that looms Cape Town, and areas such as Kalk Bay boast this cosmopolitan vibe and feel to a tee. I love that you can be an individual here, without the judging and predjudice that often deems necessary in some parts of our city. 




Kalk bay, originally a "coloured-only area" has very much still adapted this feel and I couldn't be more prouder at the prospect of owning a restaurant in this incredible diverse part of Cape Town. I wanted to create a recipe that suited well to this appeal and something that would bring it's heritage to light. I asked the locals what I could cook that was traditional to them and to the area, the reply was very straight-forward: Tomato Bredie! (explained to me in a very "coloured way" of expression as you can well imagine)

Tomato bredie

prep time: 20min  cook time:2hr20  serves: 4

Ingredients:

• 15ml sunflower oil
• 1kg lamb knuckle or lamb cut- up
• 1 tsp crushed garlic
• 1 tsp grated ginger
• 1 tsp chilli powder
• 2 onions, sliced
• 1 tsp ground coriander
• 2 stick cinnamon
• 500ml mutton stock
• 3 tbsp tomato paste
• 2 tbsp honey
• 6 large potatoes (peeled and cut into quaters)

Method:

In a large pot, heat the oil and add the lamb. Brown until slightly soft. remove off the heat. In the same pot, saute the garlic and ginger, add the onions and brown until soft, for about 10 minutes.Add the chilli powder, ground coriander and cinnamon. Add the lamb back to the pot and stir for 10 minutes. Add the stock, the paste and honey and allow to cook, bring to the boil before adding the potatoes. Allow to simmer and reduce for 2hrs on a low heat.

Serve with basmati Rice.

Enjoy x x

a restaurant opening..

In case you don't know, which I am more than certain you do. I have opened a restaurant! Having had a call three weeks ago to tell me that the restaurant had gone through and my offer was a success, I sit with a dream and so I plan. 

I wanted a location that was traditional, beautiful and with a sea-view.Having done some research in Cape Town over December in search of the "spot" Kalk Bay was the best option and I am delighted to tell you that all is going well, with abundant of renovations underway I am sure that "Mella's " is going to be a success.

A lot of you folk are asking me about the menu- the most important part- so here it is:

Menu:

Starters:

• Ox tongue,cream and mustard sauce
• Peri- Peri Chicken Livers
• Bacon and Avo Salad
• Fillet beef salad with mushrooms
• Caprese Salad

Mains:

(all dishes come with 5 vegetables: Potato bake, Beetroot, Sweet Potato, Carrot battons and Creamed Spinach)

• Lamb Curry served with Sambals and Steamed Basmati Rice
• Traditional Cape-Malay Tomato Bredie, served with steamed Basmati Rice
• Roast half Butternut with Mediterranean vegetables,mozzarella and a side salad.
• Pan- Seared 250g Fillet, served with garlic and peppercorn sauce
• Oudsthoorn Ostrich, pan seared, served with mushrooms and a cream sauce.
• Greek Lamb Shanks,Braised and served with a sliver of aubergine and red pepper
• Fresh Harbour fish (caught daily), shallow fried in a light garlic butter sauce
•  Half Roast Duck, served with apricots in a citrus orange sauce

Dessert: (under contruction)

I hope this gives you a taster of what is to come! Booking essential!

Thai Green Curry!

I had some friends at the weekend over for dinner, it was a girlie night as you can well imagine. I wanted to make something "healthy-ish" but full of flavor, so I thought Thai Green Curry would be well-fitting.

  

                              Image taken from figfondue.blogspot.

Ingredients:

• 1 sachet Thai Green Curry Paste ( I used the Woolies one)
• 2 Shallots, thinly sliced
• 2 tbsp sesame oil
• Thumb size piece of ginger
• 2 red/green chillies sliced
• 1 can coconut cream
• 6 organic chicken breast, or pieces: cut into chunks against the grain of the chicken.
• 6 small potatoes, whole
• Broccoli, long stemmed
• A small bag of mange
• 8 mushrooms, whole
• 2 tins coconut milk
• 3 tbsp fish sauce

Method:

In a large casserole pot, on a high heat, fry off the thai green curry paste, along with the shallots. Add the sesame oil and stir well. Add the ginger and the chilli and fry off for 5min.Add the coconut cream and allow to simmer. In the meantime, chop your chicken into pieces and add to the pan. Add your potatoes and stir well. Turn down the heat to a simmer before adding the broccoli and mange tout. Allow to cook for 20 min, then add in the mushrooms and two tins of coconut milk. Cook for a further 30min, until the curry has reduced slightly, add your fish sauce to taste.Cook for a further 5min, or until your potatoes are soft. Remove from the heat and serve with Cinnamon rice.

The alternative.

Its been a small while since I have last written a blog,but being a growing gourmet, takes a lot out of you. This year I have decided to be more fruitful with my time in learning unusual recipes using unusual ingredients. From adopting Larousse, to mini  tutorials, to experimenting with freshest of flavors, I am well on my way to becoming a champion.

Having recently been in the Cape, it has inspired me to be more of an analyst,with food. It's reverence has allowed me to be more creative, more crisp with choices of what to cook.

I have recently acquired a victory recipe as an alternative to ketchup, using onions! It is more of a relish than anything else ,but it is fitting for the perfect burger.

Ingredients:

1 white onion, peeled and sliced
2tbsp apple cider vinegar
2 tbsp butter (unsalted)
1 tbsp sugar
1/2 lemon
1 tsp salt

Method:
In a pan on high heat, add the onions. Allow to brown, before adding the vinegar. Add the butter and allow to brown further, for approximately 5min.Add the sugar, lemon and salt. Stir well. Serve on top of a burger as a relish.


Enjoy x




Image taken from Google Images.

Fairview Wine Estate

Its Summer in Cape Town, and it is always customary to spend a little time in the winelands, I say a little because you can get very carried away with the different wine varietals. Franschhoek, an overture of choice, is definitely a "must-see."

Having pit-stopped at Spier, which is very much on the Stellenbosch route, first, I couldn't be more excited to explore my next venture, Fairview. "Goats-do-Roam" is very much the truth here, because all of what they suggest goats. The "Goatshed Restaurant is excellent" and being so in love with cheese and food in general I was in complete admiration.

I ordered a bottle of their Riesling, priced really reasonably at only R45 a bottle. It had to be done, this was not up for discussion. Taintless with my Trout duo, it was a conqueror! Not to mention the cheese- board so eloquently placed before us. What was really cordial, was that you had the option to choose ten cheeses of our choice, great! Back to the duo of trout, one pan-fried, the other smoked was gastronomical as a whole, served with quinoa it paired wonderfully.

The Cape Winelands offer an array of gourmet restaurants, but let me tell you that I was overjoyed with Fairview and my whole experience was certainly one to boast about. Fairview is not just a wine farm, the Goat-Shed, not just another restaurant, except it is an experience, that painted a canvas of memory.

Take me back to yester-year! I am in wanderlust.

Chicken Jointing

Because I am a growing gourmet, there a lot of skills to learning how to cook, like jointing a chicken. I know that it is so much easier and less lengthy to buy chicken pieces from your local grocer, however it is so satisfying using essential knife skills to butcher your carcass, because the results are so much more fulfilling.

I have made a step by step guide of how to do it:

Step 1: 

Grab a whole chicken from an organic butcher.


Step 2:

Place the chicken on its side with the breasts towards you. Holding the chicken firmly, cut the skin all the way along the back bone. I would recommend using a boning knife to do this.

Step 3:


Pull away the leg and cut the skin to free it. Do this with each quarter of the chicken and free the small nugget of meat, also known as the oyster (because of its shape),from under the back of the carcass. Cut and remove any tendons or muscles before removing the leg portion.

Step 4:



Keep the wings of the chicken attached to the breast. Cut the bones along the rib cage starting from the wishbone working up.Remove this entire section, then cutt off the wings.

Step 5:



Trim and cut off any small bones, skin and fat. Neaten the chicken portions and cut off any excess meat from the drumstick bones.

Step 6:



You should have something like the image attached. Do not throw away any unwanted pieces. These can be used to make a chicken stock for soups, stews and sauces.




Please note that Images are provided by other sources than my own.


Enjoy x x

Rump it up!

There are a few things greater than a tender rump cooked to perfection. This one was a winner to say the least, as it incorporated summer flavors -juicy enough to tantalize your taste buds.

Its Summer here in South Africa and my kitchen is heated with a variance of fresh ingredients. I love nothing more than finding knobbly vegetables and colorful fruits to create a pallet of color.My kitchen is my canvas and as I inspire myself I hope to inspire you.

 Paprika and rosemary Roast Rump, with crushed Anja Potatoes, Pear and micro-cress salad

Prep time: 15min   Cook Time: 30-40 min  Serves: 4

Ingredients:

• 500g rump, mature, thick cut
• olive oil
• fresh rosemary (few sprigs)
• Sweet Pimenton (paprika)
• Baby Spinach, cress and rocket selection
• 1 conference pear
• handful sweet tomatoes, Rosa 
• 1 lime
• Baby Anja potatoes
• seasoning

Method:

Oil the rump well, season with salt, pepper and paprika. Sprinkle a few sprigs of rosemary. Allow to stand.

In a grill pan or frying pan, heat the oil. Add the rump and allow to cook for 5 min on each side. If you prefer your meat more well done, leave it up to between 7-10min on either side. Remove from the heat and allow to rest. Place on a baking tray before putting in the oven.

In the meantime, preheat the oven to 220 degrees Celsius. Bring a pan of water to the boil and add the potatoes. It should take roughly 10min to cook. Remove the potatoes from the heat, drain in a colander and add them back to the pan and back on the heat. Drizzle over some olive oil, before crushing them with with a fork.

On the same baking tray as the rump, toss over the crushed potatoes and season. Place in the oven for 30min until rump is tender and potatoes are crispy.

For your salad, wash and clean all ingredients. Add the baby spinach, cress and rocket to a salad bowl. Roughly chop the tomatoes and add to bowl. Core and slice the pear, before adding to the bowl. Drizzle over a decent amount of olive oil along with the zest of one lime. Toss through your salad before adding salt and pepper. 

Remove the rump and potatoes from the oven and serve.


Enjoy x x

Truff Luck

Christmas is around the corner, as I am sure you are well aware, and it can get expensive as you know. So, this year I am making it a little more personal and given edible gifts to family and friends. Truffles are on my hit list, because these little sweetmeat morsels go along way, believe it or not. 

Dark Chocolate Truffles

Prep time: 2h15min  Yield: 30-40 truffles

Ingredients:

• 225g dark chocolate (72%)
• 1/2 cup heavy cream
• 1 tbsp ameretto
• 1 tsp vanilla essense
• cocoa powder

Method:

In a heavy based sauce pan, bring the cream to a simmer, ensuring not to burn. Add the amaretto and stir through. Add the chocolate and stir vigorously so that all the chocolate melts and the mixture is smooth and creamy. Remove from the heat and allow to stand, before placing in the refrigerator for 2hrs.

Remove from the fridge, with a teaspoon roll out balls of the ganache. Roll in your hands quickly to make neater balls before coating in cocoa powder. 

Place on a tray, before gifting.

Enjoy x x 

Carrot and Walnut Boule Bread

Carrot and Walnut Boule

Prep time: 15min  Cook time: 1hr  

Ingredients:

• 2 cups of wholewheat flour
• 1/2 tsp bicarb
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1.5 cups grated carrots
• 2 tbsp orange zest
• 1 cup walnuts
• 1.5 cups buttermilk
• 2 tsp olive oil
• 1/3 cup honey
• 1 egg

Method:

Preheat the oven to 180 degrees. Line a baking tray with parchment paper.

In a mixing bowl, add the flour, bicarb, ginger and cinnamon and stir through. Add the grated carrots and mix through.Chop the walnuts and add to the bowl along with the orange zest. 

In another mixing bowl, add the buttermilk, olive oil and honey. Stir through til a smooth batter. Add these ingredients to the dry ingredients. Add the egg and combine.

On a low speed with an electric mixer, with the dough attachment mix the dough until stiff, and pliable.

Sprinkle your surface counter with wholewheat flour. Take out the dough and knead onto your surface area, making sure that the bread is less sticky. Add more flour if need be.

Place on baking tray and bake for 1hr.

Enjoy x x

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

Chocolate Fondant

Pucker up those lips and indulge in this decadent and very classy dessert.

I always compare a fondant to one of those lucky packets you always got as a kid, because like the lucky packet you were always surprised with your results. The same applies to a fondant for me, I am always amazed at the gooey chocolaty center wrapped in cake wall, just heavenly and indulgent enough to feel absolutely soulful.

 

Chocolate Fondant

 

Prep time: 15min     Cook time: 12 min    Serves: 6

 

 

Ingredients:

• 50g unsalted butter (soft)
• 350g good-quality dark chocolate (preferably 80%)
• 150g caster sugar
• 4 large eggs
• 1 tsp vanilla extract
• 50g Italian flour (oo)
• pinch of salt

Method:

 

Preheat the oven to 200 degrees celcius. You will need x6 pudding moulds, relatively small. Butter and flour all moulds and place on a baking tray. Put the moulds in the oven.

 

 In the meantime, in a heavy based saucepan, on a low heat melt the chocolate, allow to cool for a few minutes.

 

 In a mixing bowl cream together the butter and sugar. Gradually beat in the eggs, vanilla and salt. Add the flour and mix well so that you have a smooth texture. Add the cooled chocolate and combine again.

 

Remove the moulds from the oven and quickly add the batter to the moulds. Place in the oven and cook for 10-12 minutes. Once cooked remove from the oven and tip the cakes over gently, serve with ice-cream, crème fraiche or raspberry coolie.

 

Enjoy x x



Guiness chocolate cake

Beer in a cake, genius! I am not generally a fan of Guiness, I wouldn't order it in a bar, at a restaurant or as my sun-downer drink. The bitterness is just not really my thing, but I have heard so much how beer can really make a foodie difference. So, for my brothers birthday I decided to roll with it and made him a Guiness Chocolate Cake.

Chocolate Guiness cake

Ingredients:

For the Sponge

• 250ml Guiness
• 250g unsalted butter
• 80g cocoa powder
• 400g castor sugar
• 2 eggs
• 1 tsp vanilla essence
• 140ml buttermilk
• 280g plain flour
• 2 tsp bicarb
• 1/2 tsp baking powder

For the cream-cheese frosting

• 50g unsalted butter
• 300g icing sugar
• 125g full fat cream cheese
• cocoa powder for dusting

Method:

Preheat the oven to 200 degrees. Line and grease the sides of a 23cm springform cake tin.
Pour the Guiness into a saucepan(med heat), add the butter and gently stir until all butter has melted. Remove the pan from the heat and blend in the cocoa powder and castor sugar. Be sure that all cocoa powder has dissolved to make a smooth consistent mix. In a separate bowl, mix together the eggs, vanilla and buttermilk. Add this to the pan. In the bowl of an electric mixer, sift together the flour bicarb and baking powder. Add the pan ingredients to the dry mixture and on a medium speed combines until your mixture is smooth. Turn down the heat of the oven to 180 degrees. Add the cake mix to the cake tin and bake for 45min. Remove from the oven and cool.

For the frosting:

Wash the mixing bowl out and dry with a  cloth. Sift the icing sugar into the bowl. Mix the butter and icing sugar together until there are no large lumps, sand-like in texture on a low speed. Add the cream-cheese and increase the speed by one, until the icing becomes medium thick. Do not over mix. With a spatula or flat knife smear the frosting over your sponge so that the whole cake is Dust with cocoa and serve.


Enjoy x x

Thai prawn Curry

I am about to wine and dine four girls tonight, and being open to experiment I am allowed to cook whatever I see fit, which is quite exciting in its own sense, there are no briefs or special requirements that need to be executed, which is just the way I like to cook. It's completely Carte Blanche.

Being naturally inspired by Thai cuisine, which is my all time favorite, I am thrilled to roll with this theme. Thai red prawn curry is on my cooks list, and I am in raptures at gnawing at a spicy prawn- soaked in sauce, and filled with fusion. I was lucky enough to get my hands on some really decently sized prawns from Food Lovers, although frozen, good- enough to make this an award winning supper surprise.

Thai red prawn curry

Prep time: 10 min    cooking time: 40 min   Serves: 6

Ingredients

• red curry paste
• 2 stalks lemon grass (chopped)
• 1 red chili
• 2 cloves of garlic
• 2x 400g can coconut milk
• small bag of mange toute
• 4 jarred red peppers in oil
• kaffir lime leaves (dried)
• splash of fish sauce
• splash soy sauce
• 1 teaspoon sesame oil
• a thumb sized piece of ginger
• a bunch of fresh coriander
• 12 whole raw tiger prawns (de-veined, topped and tailed)
• 2 limes
• Seasoning

Method:

In a saute pan, or heavy based pan, add your curry paste and fry off until the oil separates. Add the lemongrass, chili and garlic.Add the coconut milk and allow the flavors to infuse.Add the mange toute and jarred peppers with the oil, until softened. Then add the kaffir lime leaves, fish sauce, soy sauce and sesame oil. Grate the ginger before adding to the curry, then add the fresh coriander and allow to cook for 10 min before adding the prawns.cook for a further 30 min. Add the limes before serving. Season.

Serve with jasmine rice infused with green tea.

Enjoy x x

Cinnamon Bun Ice-Cream

I know, I know. Its Winter and you're wondering why I would be daft enough to make ice Cream, it's a silly thought I agree with you, but I am experimenting now for Summer. You'll thank me. I wanted to experiment with different flavors, and veer  away from mundane ones: vanilla, lemon, strawberry and chocolate. I  love cinnamon and wanted to embellish it in my creation- so I came up with Cinnamon Bun or Cinnabun.


Cinnamon Bun Ice-Cream

Ingredients:

• 2 cups heavy Cream
• 1 tin condensed milk
• 3 tbsp butter melted
• 1/2 tsp cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 cup raisins

Method:

With an electric whisk, whisk cream to stiff peaks. In a separate bowl, whisk up the condensed milk, butter, cinnamon, vanilla and raisins until all combined. Fold in the whipped cream until all combined and mixed. Pour the ice- cream into a 2 litre container and freeze for 6 hours.

Enjoy x x 

My love for De Kloof.

Yes, of course I love mountains and beautiful landscapes, but that is not what I am about to write about by any means.De Kloof is a culinary experience set in a breathtaking estate of Waterkloof, it is a five star dining wonder and its no wonder why.

A few weeks back I had my first involvement  here, a wine tasting. Boschkloof wines to be exact. An evening of friends, cape-wine tasting and canapes is a sure fine way to spend your time, at a decent price too. Tasting five wines,all from different grape varietals- made Boschkloof  a bit of a prize-winner. De Kloof not only do superb cuisine, but they ensure that you are styled, just like its gourmet, encouraging you to be as hip as they are.

De Kloof offers amazement, with weekly events such as wine tastings, Gourmet tastings and other yearly, more common events like Father days. De Kloof do it well. I can promise a pleasing savoir-fair!

You would be stupid to not be wowed.

Lets make lamb

A little rack of lamb goes along way. I have been experimenting with recipes lately, as a foodie you ought to, and find myself theming dishes that tie up nicely. Morocco is always at the forefront of my adventures with food, because I find its flavors intriguing, to say the least. Odd spices, like nutmeg, cumin and harissa are infused together to create a taste explosion- the flavors are not everyday, which I love. When I theme my dishes, its a form of escapism-transforming me to the very place and as flavors of Morocco begin to lift the household air-so do my thoughts. To be in souks, market spaces, and far away places.

 

Harissa rack of lamb

 

Prep time: 20min        Cook time 40min             Serves: 4

 

 

Ingredients:

• 2 rack of lamb
• 2 tsp cumin
• 2 tsp grated nutmeg
• 2 tsp harissa paste
• 2 tsp thyme
• 2 tsp paprika
• olive oil
• salt/pepper

Method:

 

Preheat the oven to 180 degrees. Get a baking tray ready. With a sharp knife, split the 2 racks in two so that you are four racks. Score the underside of the racks with a knife in a criss-cross fashion. Rub in all the spices with your hands and ensure that all the cutlets are covered and coated. Rub in the olive oil, season.

 

In a pan on high heat, brown the racks on all sides- its should take you 5 minutes for each side. Remove from the heat, allow to rest for 5 min before placing on your baking tray. Make sure that the bones of the rack are facing up. Place in the oven and cook for 15min, for med rare, 20min for med, 25 min for well-done. Serve with tabbouleh and humus.

 

 

 

Enjoy x x



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

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