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