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