Out And About: Friday 28 November 2014

Dave and I were invited by friends of ours to be their guest at Equus Restaurant situated on the Cavalli Wine and Stud Farm. We all arrived half an hour earlier than the booking so that we could sit outside, enjoy the view and sip on some champagne. The manager wanted us to have placed our orders at the exact time the booking was for, which made us feel a little bit rushed. This was so not necessary, especially as the restaurant was not full. We also had not been given menus so would not have been able to comply in any case. Once we had perused the menu Dorothy asked the waiter what the line fish was and the reply was angel fish. This is quite bad for a top notch restaurant as angel fish are usually a by catch of hake trawling and in no way should be classed as line fish. We were told that there were 5 portions left, after which the menu change would be to hake! Dorothy lost her sense of humour at this, and I cannot blame her. Hake is a cheap stock fish – and to make it worse, angel fish is even cheaper. That aside, we had an amazing meal, with the sommelier choosing a white wine for our starters, a red for our main course and a dessert wine to accompany our sweets. Dave then chose the malt whisky to enjoy after dinner which is going to result in a whisky tasting evening at home. Thank you John and Dorothy for the very kind invitation.

Baleia Bay Wine Cellar Out And About: Friday 28 November 2014

Baleia Bay Wine Cellar

Last Thursday night we headed out and about to Riversdale. Dave and I had been invited to the grand opening of Baleia Bay Wine Cellar and La Bella Deli & Restaurant. The invitation was extended by Yolandi De Wet PR on behalf of the owners, Fanie Joubert, his son Jan-Hendrik and daughter Lizeth. We had popped into the Deli a few weeks back on our way to Mossel Bay and even though they were officially closed, they still made us espressos to take away. We left the office at 3 and made our way to the Guest House where accommodation had been organized for us. After sorting out rooms we relaxed before going to the bus at the scheduled time of 18h45. Unfortunately the bus was not leaving until 19h30 but we were lucky enough to bump into one of the managers of Baleia Bay who was dropping of our breakfast packages. She gave us a lift to the venue and we enjoyed oysters on the half shell and did a barrel tasting of this years’ wines with the wine maker. The evening started at the wine cellar and moved to the restaurant for the dinner and speeches. This is a family run business and Fanie, the owner can be really proud of what his children have achieved. I am most looking forward to the bottling of the 2014 Shiraz and we will leave work earlier than usual when we head to Mossel Bay next so that we can stop in at La Bella when they are open. The tasting room is open Monday to Friday 09:00 – 17:00 and Saturday / Public Holidays 10:00 – 13:00. LaBella is open Monday to Friday 08:00 – 17:00, Saturday 08:00 – 15:00 and Sunday 08:00 – 16:00.

La Bella Deli Restaurant Out And About: Friday 28 November 2014

La Bella Deli & Restaurant

Disclosure: I was invited to the opening and the invitation was extended to Dave at my request. I was not asked to write a blog post in exchange for the invitation. This post is in line with my blogging policy.

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Recipe For Paris-Brest

In 2008 Dave and I visited Brittany and it was this trip that got me started on watching the annual Tour de France as that year they went through many of the places we had seen. Every year since then I have watched the Tour to see parts of France we would like to visit, and to see if I recognize landmarks we have been to on previous visits. I watch the Giro d’Italia for the same reason. However, this year I have watched the cycle races not only for the scenery, but also for the actual cycling. A lot of strategy goes into a cycle race, with the team picking the best riders for that particular race. One year you might need specialists in mountain climbing and another year you might need someone good at time trials. No matter what, I know that the cyclists are exhausted after long tours. The Paris-Brest race was originally run from Paris to Brest in Brittany and back to Paris. Just the thought of that makes me exhausted. The Paris-Brest pastry was created in 1891 to mark the first year that the race ended in Brest. The pastries are circular to resemble the wheels of the bicycle, and the high calorific count would have helped with replacing the calories the riders burnt up on the race. You might find the recipe length exhausting, but it is well worth the effort, and with all the preparation you are going to do, the calories will be much needed. For the purpose of making these Paris-Brest pastries I used a chocolate confectioners custard that I had in my freezer. I was really grateful for this as the first time I made the French butter cream it split. I had to go out and buy more ingredients to carry on, so having the custard already done saved me time. You will need to set aside the day to make these as everything has to be cold before you can assemble the Paris-Brest.

Paris Brest Recipe For Paris Brest

Paris-Brest

Recipe For Paris-Brest
 
These beautiful pastries are well worth the effort
ALL RIGHTS RESERVED:
Ingredients
for the praline
  • 25g sugar - I used fructose
  • 25g blanched almonds
for the choux pastry
  • 70mls water
  • Pinch of salt
  • 40g butter, cut into small cubes
  • 14g caster sugar - I used fructose
  • 80g flour
  • 2 eggs
for baking the Paris-Brest
  • 1 egg yolk, reserve the white for the Italian meringue
  • 25g flaked almonds, lightly toasted and crushed
for the confectioners custard
  • 125mls milk
  • 16g flour
  • 44g caster sugar - I used fructose
  • 4g butter
  • 1 egg
  • Pinch of salt
for the French butter cream
  • 50mls milk
  • 2 eggs
  • 50g caster sugar - I used fructose
  • 100g butter, cut into small cubes, and placed into a glass bowl
  • 40g praline
for the Italian meringue
  • 75g caster sugar - I used fructose
  • 25mls water
  • 1 egg white
Method
for the praline
  1. Place the nuts into a non stick frying pan and heat over a low temperature
  2. Place the sugar into a stainless steel frying pan
  3. Hear the sugar over a medium temperature until a caramel forms
  4. Add the nuts and stir quickly
  5. Pour out onto a silpat immediately
  6. Leave to cool
  7. Blitz in a food processor until fine
for the choux pastry
  1. Preheat the oven to 180° Celsius
  2. Place the water, salt, butter and sugar into a saucepan
  3. Heat on a medium temperature until the butter melts
  4. Increase the temperature and bring to the boil
  5. Remove from the heat and add the flour
  6. Mix quickly and return to the heat
  7. Stir on a medium temperature until the pastry pulls away from the sides
  8. Remove from the heat and leave to cool slightly
  9. Using a wooden spoon beat in the eggs until completely combined and the pastry is glossy
  10. Place the pastry into a piping bag with a 10mm nozzle
  11. Pipe into circles that are 7.5cm in diameter, you need to pipe 3 layers per circle
  12. Brush with the egg wash and sprinkle the top with the almonds
  13. Bake for 25 minutes
  14. Cool in the oven with the door open
  15. Remove and set aside until cold
for the confectioners custard
  1. Place the milk into a saucepan and bring to the boil
  2. Pour into a heatproof measuring jug
  3. Place the flour, sugar, butter, egg and salt into the saucepan and whisk
  4. Add the milk and stir well with a wooden spoon
  5. Return to the heat and boil for 2 minutes stirring constantly
  6. Pour into a glass bowl and place some cling film over the top to prevent a skin from forming
  7. Leave to get cold
for the French butter cream
  1. Place the milk into a saucepan and bring to the boil
  2. Place the eggs and the sugar into a bowl and whisk until ribbon stage
  3. Pour the milk over the egg mixture, whisking continuously
  4. Return to the heat on a medium temperature
  5. Stir constantly with a wooden spoon until you get a thick custard
  6. Pour over the butter, and whisk by hand until the butter has been incorporated
  7. Leave to cool before adding the praline
for the Italian meringue
  1. Place the sugar and water into a saucepan
  2. Heat on a medium temperature until soft ball stage (116° Celsius)
  3. Place the egg white into a stand mixer and whisk until stiff
  4. Add the syrup slowly, whisking continuously
  5. Continue whisking until the meringue is cold
for the Paris-Brest
  1. Cut the choux rings in half horizontally
  2. Mix together the confectioners custard, French butter cream and Italian meringue
  3. Place into a piping bag with a large star nozzle
  4. Pipe the mixture onto the bottom half of the choux rings
  5. Replace the top half and enjoy
Cooks Notes
The meringue will keep in the fridge

Click on the links for conversions and notes.

Paris Brest Pastries Recipe For Paris Brest

Paris-Brest Pastries

Blog-checking lines: The November Daring Baker’s challenge took us for a ride! Luisa from Rise of the Sourdough Preacher challenged us to make Paris-Brest, a beautiful pastry celebrating the Paris-Brest bicycle race.

Paris Brest With Chocolate Confectioners Custard Recipe For Paris Brest

Paris-Brest With Chocolate Confectioners Custard

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Recipe For Gooi & Enjoy™ Salad

Gooi & Enjoy™ is a Meal Dice Challenge created by PaperKutz and I was one of the lucky recipients of a set of these dice, together with a R100 Pick N Pay gift card voucher, a wooden spoon and a spoon rest. From this post here you can read in the comments that the spoon holder is by far the most amazing new item in my kitchen.

Spoon Holder Recipe For Gooi & Enjoy™ Salad

Spoon Holder

The dice come in a tin mug and consist of 5 basic dice for proteins, carbohydrates, herbs, an extra ingredient and cooking methods. There are 4 additional dice, one for each season of the year.

Gooi Enjoy%E2%84%A2 Recipe For Gooi & Enjoy™ Salad

Gooi & Enjoy™

This South African created product will help you decide what to cook for dinner, using fresh ingredients. If you are a fan of the mystery basket in Master Chef, or Chopped, then these dice are for you. The idea is to roll the 5 basic dice, plus the seasonal vegetable dice and then cook dinner. I chose to use the spring and summer vegetable dice as we are sitting on the cusp of the two seasons, with spring vegetables slowly making their way out, and summer vegetables making their way in. Here was my roll of the Gooi & Enjoy™ dice.

Gooi Enjoy%E2%84%A2 dice Recipe For Gooi & Enjoy™ Salad

Gooi & Enjoy™ dice

Tasked to Create, Cook and Enjoy I made a cous cous salad for dinner. I was really challenged as I would ordinarily pan fry my chicken fillets! So, the dice achieved something for me as promised, they reinvigorated my cooking routine and made food fun!

Gooi Enjoy%E2%84%A2 Cous Cous Salad Recipe For Gooi & Enjoy™ Salad

Gooi & Enjoy™ Cous Cous Salad

5.0 from 2 reviews
Cous Cous Salad
 
A perfect salad for a warm summer evening.
ALL RIGHTS RESERVED:
Ingredients
for the cous cous
  • 95g cous cous
  • 5mls oregano oil
  • Salt to season
  • 250mls boiling water
for the salad
  • Salted boiling water in the bottom pot of your steamer
  • 2 skinless, chicken breast fillets
  • Salt and freshly ground black pepper to season
  • 10mls Dijon mustard
  • 4 sprigs fresh oreganum, divided
  • Corn off 1 cob
  • 4 baby marrows, thickly sliced
  • 8 baby tomatoes, quartered
for the vinaigrette
  • 45mls oregano oil
  • 15mls champagne vinegar
  • 1 clove garlic, crushed
  • 5mls Dijon mustard
  • Salt and freshly ground black pepper to season
Method
for the cous cous
  1. Place the cous cous into a bowl
  2. Add the oil and the salt and mix with a fork
  3. Pour in the boiling water
  4. Cover with cling film and set aside until the water is absorbed
  5. Fluff the grains with a fork
for the salad
  1. Get your water boiling and set a steamer on top of the pot
  2. Season the chicken breast
  3. Brush on the mustard
  4. Pick the leaves off 2 sprigs and sprinkle onto the chicken breasts
  5. Steam for 12 minutes with a lid on the steamer
  6. Remove and set aside to rest before slicing
  7. Add the corn and 2 of the sprigs into the water
  8. Steam the baby marrows while cooking the corn for 3 minutes
  9. Drain the corn and set the corn and marrows aside
  10. Season the vegetables and toss into the cous cous, with the chicken
for the vinaigrette
  1. Mix all the ingredients together and dress the salad while still warm

Click on the links for conversions and notes.

Disclosure: I was sent the dice which retail at R190 per set, to keep and review. This post is in line with my blogging policy.

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Recipe For Lemon, Lime And Bitters

My friend Kim lives in Perth and I have been very fortunate to have been able to visit her to see where she lives. The first time I was there she drank lemon, lime and bitters, which I had never heard of before. I love the name of the drink but not having ever tasted it as it has sucrose, I had to use my imagination to create something at home. Traditionally this is a drink made with lemonade, lime cordial and Angostura bitters. I love bitters in my gin and tonics, and even just in plain soda water as a refreshing change to what I drink. Being on a cordial kick at present I decided to make a cordial using the ingredients as suggested by the name lemon, lime and bitters, rather than what the drink should be made of. The result was the most addictive cordial I have ever tasted. I mixed it into my water bottle at a ratio far higher than what I normally would do, and I could not get enough! It is sweet and tangy and very syrupy. I am looking forward to summer weather, and using this to flavour an ice cold G&T.

Lemon Lime And Bitters Recipe For Lemon, Lime And Bitters

Lemon, Lime And Bitters

 

5.0 from 2 reviews
Lemon, Lime And Bitters
 
This cordial mix is so amazing, you will find any excuse to have a drink to use it.
ALL RIGHTS RESERVED:
Ingredients
  • Juice and zest of 1 lemon
  • Juice and zest of 1 lime
  • Sugar - I used fructose
  • 10 dashes Angasturo bitters (or more to taste)
Method
  1. Juice the lemon and lime into a measuring jug and make a note of the mls
  2. Place into a saucepan
  3. Weigh the sugar to be the same as the juice (i.e. if the juice measures 100mls you need 100g sugar)
  4. Add to the juice and place the saucepan on a high heat
  5. Stir to dissolve and then bring to the boil
  6. Reduce the heat and simmer for 5 minutes
  7. Remove from the heat and add the zest
  8. Leave to cool
  9. Add the bitters and stir
  10. Place into a sterilized glass bottle
  11. Store in the fridge
  12. Strain into a glass with water or soda water, adding enough for your taste buds, I like mine strong
Cooks Notes
Reduce the sugar by 10% if you don't want it sweet. This makes a very syrupy cordial.

Click on the links for conversions and notes.

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Out And About: Friday 21 November 2014

Dave and I headed to Mossel Bay to spend the night at Aqua Marina before going to Sedgefield to have lunch with my mother-in-law. That evening we had supper at Route 57 and the following morning we headed out and about to the Outeniqua Farmers’ Market. We had wanted to get oysters but the ladies were not there. We did however get some amazing blue cheese and a very ripe brie cheese as well as some bread.

Outeniqua Farmers Market Out And About: Friday 21 November 2014

Outeniqua Farmers’ Market

As we had not found everything we needed for lunch at the Outeniqua Farmers’ Market we stopped off at Wild Oats which in my opinion is the best farmers’ market in the country. We bought fresh blueberries and ready trimmed strawberries as well as some cured meat. After shopping we had a single espresso and then headed off to lunch.

Wild Oats Out And About: Friday 21 November 2014

Wild Oats

On the 16th we went to the Food & Wine Affair at Lourensford Wine Estate. (I was given tickets courtesy of Checkers from Go4Word PR). I had hoped that the farmers market would be open but sadly it wasn’t. We did a few wine tastings and I bought 6 bottles of the Lourensford Merlot 2011 as well as a bottle of the MCC rosé that was on special for the show. We arrived early and spent a very short time there but it looked like it was a great day out for the whole family. We found a few new wine estates to try, one being La Bri in Franschhoek which showcases their wines in relation to local flowers. I cannot wait to visit them at the estate.

Food Wine Affair Out And About: Friday 21 November 2014

Food & Wine Affair

Disclaimer: I was given two tickets for the Food & Wine Affair but I was not asked to blog about the event. This post is in line with my blogging policy.

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Recipe For Tarragon Vinegar

It is so sad when a decision you make for your own well being, ends up being sour for others. Shortly before we left for overseas we told one of the friends we were going with, who was the person we had organized the trip for, that we did not want to go with them on the barge. The reason had nothing to do with him, his wife, or the other couple they had invited along and were paying for. The reason had everything to do with a person who would be on a barge alongside us. Our friend had paid for this person, his wife, and another couple and we felt that as we had paid for ourselves, we should not be subjected to spending the time with someone we do not like, and do not trust. Our friend assured us that there would be no problem and that he would be told to stay away from us. Of course, he ignored this, and we ended up leaving the barge. On the surface everything seemed OK between Dave and our friend, but sadly, it isn’t. He arrived late for David’s birthday party, using the rugby as an excuse and came around as usual the following Tuesday night. We go there every Sunday for a drink, but the next Sunday he did not answer his phone, and said he was at gym. The following Tuesday he was away but two more Tuesdays have passed and he has not been to us, and Dave has not called him for our regular Sunday drinks. I am so saddened by this, as he is a good friend and my decision to leave the barge has resulted in this awful feeling.

Vinegar, when tasted alone leaves a sour taste in your mouth. But when added to a salad dressing can be sweet. I wish I knew what to add to this sour situation to change it around and make it good again. I made this tarragon vinegar shortly before my tarragon died back. We had such an interesting winter weather wise that the tarragon was only gone from my garden for about 6 weeks. I love the aniseed flavour of the herb and use it mostly with chicken.

Tarragon Vinegar Recipe For Tarragon Vinegar

Tarragon Vinegar

 

5.0 from 1 reviews
Tarragon Vinegar
 
An easy vinegar to make using any herb of your choice
ALL RIGHTS RESERVED:
Ingredients
  • 20 fresh tarragon leaves
  • 100mls white wine vinegar
Method
  1. Lightly crush the tarragon leaves
  2. Place into a sterilized glass bottle
  3. Top with the vinegar
  4. Leave to infuse for a week before using

Click on the links for conversions and notes.

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Route 57, Mossel Bay

I received an email with a list of all the restaurants participating in Restaurant Week and as we were going away, I decided to see which restaurants in Mossel Bay were participating. We chose Route 57 as both Dave and I liked the sound of the menu. At the time of making the booking I did not realize that there was a set menu for restaurant week, with a choice between 2 main courses and 2 desserts for R175 per person for the two course meal.

Route 57 Route 57, Mossel Bay

Route 57

In 2000, Louis Oosthuizen played his lowest round of golf at Mossel Bay Golf Club – a 57 gross (15 under par). He opened Route 57, named after this score, together with Ilze Nel and Anzelle Zeelie. Ilze was a bit abrupt when we arrived, but she is quite friendly in her own way and was very pleasant. Our name was not on the list of booked tables, but our booking had been processed on line and the reference number sent through. We were shown to our reserved table which was the only table in that room of the old house.

The wine list is good and divided into estates, with a photograph of the winemaker on each page. There are some serious wine estates represented and we chose the Weltevrede Cherry Choc Merlot (R110). The wine is light with cherry on the nose, and mild chocolate on the palate. While we were reading the menu we were brought farm bread to nibble on which I suspect is home made.

Daves Meal Route 57, Mossel Bay

Dave’s Meal

The average cost for a main course is R118 and the menu is varied, including platters and burgers as well as traditional South African cuisine. The dessert list includes a cheese platter which is always a bonus for us as Dave does not have a sweet tooth. Dave started with viskoekies (R50) and the portion was generous. They were very tasty, with a hint of curry. The fishcakes were freshly made and hot, with a crispy exterior. For his main course Dave chose the Cape Malay Curry (R110) which had a lovely flavour. The curry was beef which tends to be tough, but it was tender with a really decent punch of flavour. I had the South African Bredie as my main course. The lamb bredie was served with waterblommetjies. These edible pond weeds are in season right now, and made a change from the traditional tomato stew I would normally make. The meal needed a bit of salt, but it was tender and served with really good vegetables, all of which, other than the carrot, was cooked to perfection.  I had the crème brûlée (R40) for dessert. I think the sugar was grilled and it was perfectly crisp. The custard was creamy and smooth but I thought it could do with a bit of a flavour burst.

The staff are presentable and our waitress was polite and friendly. The lighting is great, which makes reading the menu a pleasure. The restaurant is nicely decorated and warm and there was a good choice of music, all instrumental, which is not obtrusive. The tables are dressed with decent linen, there are linen napkins and the cutlery and crockery are of a good quality.

My Meal Route 57, Mossel Bay

My Meal

We did not like the choices on the restaurant week menu, and Ilze allowed us to eat from the a la carte menu. Excluding the wine, the meal came to R302. Had we eaten from the set menu we would have paid R350. Something is not quite right with the restaurant week concept if it is more expensive than the standard menu. Ilze had left the wine off the bill in error and was quite surprised when we pointed this out to her.

Open for breakfast and lunch Tuesday to Sunday I would recommend making a booking. Contact them on +27 (0) 44-691-0057

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Recipe For Poached Guavas

How are you with time management? I am really good at managing my time but I think that is because I have a routine that I stick to. Each morning I plan my day. I work out what has to be done, and in what order and I set out to achieve that. Mostly I manage to get everything done in a day that I had planned. But, there are some things that just don’t seem to get done and that is because the task itself is too big. I have 4 boxes of art and craft stuff and for months I have been meaning to sort through them and throw out what is no longer usable. But, the thought of doing all 4 boxes at once meant that I keep putting the task off. So, I decided to do a box at a time. That made it much easier and so each weekend I have emptied one box, thrown out what cannot be used and tidied up what can be used. I am also redoing my garden. It has taken me a long time to decide what I want where and so I am tackling it slowly, one plant at a time. The other thing that I have done is transcribe all of my handwritten recipes that I want to work on into one book. That way I will actually work through the book and get them done, rather than have a pile of books next to my couch just ‘staring’ at me. I am trying to save time wherever possible by being organized. Another thing I am doing is making dessert in the most time saving way as possible. Every night during the week we enjoy poached fruit with custard for dessert. As winter drew to a close we enjoyed poached guavas and now that summer is showing her face we are eating poached pears and poached peaches. Dave is in charge of making the custard so I get to enjoy a treat after dinner that has taken very little time. The poaching liquid can be used over and over again and I just top it up when I need to.

What is your best time saving tip?

Poached Guavas With Guava Ice Cream Recipe For Poached Guavas

Poached Guavas With Guava Ice Cream

 

5.0 from 3 reviews
Poached Guavas
 
Ginger adds a nice warm note to the guavas, which need very little attention to make.
ALL RIGHTS RESERVED:
Ingredients
  • 350g sugar - I used fructose
  • 600mls water
  • 2.5cm fresh root ginger, thickly sliced
  • 9 guavas, trimmed and cut in half
Method
  1. Place the sugar and the water into a large pot
  2. Place onto a medium heat and stir until the sugar dissolves
  3. Add the ginger and the guavas
  4. Cover with a cartouche
  5. Leave to simmer for 30 minutes
  6. Place the guavas into sterilized glass jars
  7. Top with the sugar syrup and add the ginger
  8. Seal once cool and refrigerate and use as needed

Click on the links for conversions and notes.

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One Step Too Far, Tina Seskis

One Step Too Far opening line: The heat is like another person to push past as I make my way along the platform.

One Step Too Far One Step Too Far, Tina Seskis

One Step Too Far

Emily’s journey does not begin on this platform, it starts way back, but it is in the present that we enter her life. This book segues seamlessly between the past and the present and the twist in the tale is something I did not predict and doubt anyone could guess. Running away might be the answer at the time, but it is the running back to what happened in her past that helps heal Emily.

I recommend that you rush out and buy One Step Too Far as soon as possible. This has to be one of the best written books I have read for some time and renews my joy for reading. Tina Seskis will be an author I look out for in future.

First published in Great Britain by Kirk Parolles in 2013

ISBN number 978-1-405-91793-3

Paperback – 369 pages

Disclaimer: I was sent the book to review by Penguin Books South Africa. I was not required to write a positive review. This post is in line with my blogging policy.

Edit: Tina Seskis sent me an email having read this review to say thank you. It is small things like this that make blogging so worthwhile. 

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Sea Harvest Give Away

Sea Harvest recently launched three new products onto the market and I decided that I would use the vouchers that they sent me to buy the Fine Dine tuna steaks. I bought 2 boxes and each one contained 2 separately packed yellowfin tuna steaks weighing a total of 200g per box. These are approved as part of the Heart and Stroke Foundation eating plan. Dave and I eat quite a lot of fresh tuna and so it was great to be able to have these in the freezer for when tuna is not in season. I cooked the tuna from frozen, as per the box recommendation. The first box I took out of my freezer which is set to -18° Celsius and the centre was still frozen after cooking for 2 minutes per side. I then tried the next 2 using my other freezer which is set at a normal temperature for home use and the inside was still cold. I would recommend that you either cook them for 3 minutes per side from frozen, or defrost them in the fridge overnight. The plus side is that I can keep these in the freezer for when we end up having surprise visitors. I brushed mine with oil, seasoned with salt and added ground coriander to one side, and ground cayenne pepper to the other. After cooking I squeezed on fresh lime juice and added fresh coriander.

Sea Harvest Tuna Steaks Sea Harvest Give Away

Sea Harvest Tuna Steaks

How to enter to 1 of 5 R500 vouchers from Sea Harvest:

  • Send an email to competition(AT)seaharvest.co.za – replacing the AT with @
  • The subject of your email must be Sea Harvest Give Away on Lavender and Lime
  • In the email detail what you would make with the Fine Dine Yellowfin Tuna Steaks

Conditions of entry:

  • I will not be responsible for the delivery of the vouchers
  • The prize is 1 of 5 vouchers valued to R500 and may not be exchanged for cash
  • Entries close at midnight on the 21st of November 2014
  • I will not be responsible for deciding the winners and the decision made by the person responsible will be final
  • Entries are open to all readers of this blog who have a residential address in South Africa
  • I will not be held responsible for non-receipt of your voucher

Disclaimer: I was sent vouchers in compensation for hosting this give away. This post is in line with my blogging policy.

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