Wine Tasting At Waterkloof

Situated 11 kilometres from our house, The Restaurant at Waterkloof Wines is our destination of choice when dining out. This year we have enjoyed Greg’s food on 6 occasions at the restaurant as customers and once as members of their wine club. The wine club event was hosted by Paul Boutinot who refers to himself as the custodian of the estate. Paul explained how he wanted specific factors when choosing where in the world to grow his grapes and make his wines, and I for one am extremely grateful he chose the slopes of the Schapenberg Mountains. These are the mountains I gaze upon from our balcony at home.

Welcome To Waterkloof Wine Tasting At Waterkloof

Welcome To Waterkloof

I was invited to a media lunch and it is the first time I have been to Waterkloof as a blogger. This offered up a unique experience for me as part of the day included a cellar tour, something I have not done before. While waiting for everyone to arrive we sat on the balcony overlooking False Bay on the new couches designed by Greg. We were offered the Circumstance Cape Coral 2014 to sip on. This rosé wine is made from Mouvèdre grapes and is naturally acidic with hints of strawberry and a very floral nose, hinting at the fynbos that grows all over the estate. I am currently savouring the 2011 vintage at home, often using it to marinade venison.

Circumstance Cape Coral Wine Tasting At Waterkloof

Circumstance Cape Coral

The next wine we were offered was the Seriously Cool Cinsault 2013. The term seriously cool relates to the wind and climate at Waterkloof, but to me this is a seriously cool wine and one of my favourites. It is dry with spices and licourice on the palate. Accompanying the wine were ploughman’s platters. These platters are served in the tasting room which is open from 10h00 to 16h30. Wine tastings start from R30 and the platter costs R130 and will easily satisfy two people. It comes with pork terrine, a variety of cheeses including Healey’s Cheddar, chutney, pickles, preserves and olives. Chat to Zandri in the tasting room for more information.

Seriously Cool Cinsault Wine Tasting At Waterkloof

Seriously Cool Cinsault

Nadia Barnard, the winemaker and cellar master at Waterkloof, loves the diversity of her work and it shows in her enthusiasm when she talks about what she does at the estate. Nadia showed us around the cellar, explaining in detail the ethos of wine making at Waterkloof. At Waterkloof, each block is separately fermented before blending. About 30% of the wines are barrel fermented and the Rhone varietals are treated differently to the Bordeaux wines. I will go into this in more detail in a separate post as the entire process is extremely interesting.

Nadia Barnard Wine Tasting At Waterkloof

Nadia Barnard

In the cellar we tasted the Circumstance Sauvignon Blanc 2014 which is grown on the south facing, slightly warmer slope of the Schapenberg. The wine has a very mineral nose and peach on the palate. Our first wine with lunch was the Seriously Cool Chenin Blanc 2014. I love that the label states that this is a wine of circumstance which ties it in to the Circumstance wines. This wine has excellent stone fruit on the nose and a crisp finish and is my second favourite of the whites from the estate. My first being the Viognier which has a lovely lemon hint to it, which we tasted at the One & Only dinner where Ruben collaborated with Greg to showcase Waterkloof.

Circumstance Sauvignon Blanc and Seriously Cool Chenin Blanc Wine Tasting At Waterkloof

Circumstance Sauvignon Blanc and Seriously Cool Chenin Blanc

Lunch was to showcase the spring menu that we can expect from Greg in the coming months, but as it is still not quite spring I expect that some of these dishes will change. Our amuse bouche was seared duck with an Asian broth and radish.

seared duck with an Asian broth and radish Wine Tasting At Waterkloof

seared duck with an Asian broth and radish

This was then followed by poached marron and langoustine served with a very light fennel panna cotta.

poached marron and langoustine Wine Tasting At Waterkloof

poached marron and langoustine

We were then given the maiden vintage of the Circumstance Cabernet Franc 2012 to accompany braised lamb with a hint of Moroccan spices. This varietal is grown on a site which has moderate temperatures and is picked early and then barrel aged for 15 to 18 months. It is full of black pepper on the nose.

Circumstance Cabernet Franc Wine Tasting At Waterkloof

Circumstance Cabernet Franc

This course was followed by a pre dessert and then dessert was served. A pineapple curd with guava foam and avocado ice cream. I ended my afternoon with a single espresso and some petit fours.

Sweet Endings Wine Tasting At Waterkloof

Sweet Endings

I hope that this will encourage you to take a drive to Waterkloof and sample some if not all that they have to offer.

Disclaimer: I was invited to attend the media lunch by Random Hat Communications as a guest of Waterkloof Wine Estate. I was not asked to blog about my experience. This post is in line with my blogging policy.

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Recipe For Whisky Sauce

In my mind, the only thing that makes traditional haggis taste good is a whisky sauce. And for my whisky sauce I use a single malt whisky. Dave and I did a malt whisky tasting when we were in Scotland that was extremely informative and educational. At some stage I want to take this further but for now I am just appreciating our growing collection of single malts. If you want to do a whisky tasting at home, the first thing you will need is a Glencairn whisky glass.

Laphroaig Recipe For Whisky Sauce

Laphroaig

If you don’t have any of these glasses then use champagne flutes. Pour a wee dram into your glass and give it a swirl. This releases the smell, so now take a sniff. Don’t put the glass to your nose, rather keep it at chest height and tilt your head down. Now move on to tasting the whisky neat. Before you take a sip breathe in through your nose, then take a sip, roll it around you mouth, wait a few seconds and then swallow and only then breathe out through your nose. Add a drop or two of water to your whisky and repeat the process. You should now have a good idea of the taste and smell of your whisky. You may notice hints of vanilla, pear, apple or even straw. Some whisky’s are smoky and others have an oily feel to them. You can use these flavours and smells to decide which whisky to use in your sauce. I prefer the Talisker 10 year old as it has a hint of black pepper which compliments the haggis perfectly.

Haggis Recipe For Whisky Sauce

Haggis

Whisky Sauce

Ingredients:

  • 25g butter
  • 25g flour
  • 250mls vegetable stock
  • 25mls whisky
  • salt and freshly ground black pepper to season

Method:

  • Place the butter into a small saucepan and melt over a low heat
  • Add the flour and mix in with a whisk making sure it does not form lumps
  • Gradually whisk in the stock
  • Add the whiskey, mix in and cook for 5 minutes
  • Season to taste
http://tandysinclair.com/whisky-sauce/
 Recipe For Whisky Sauce

For conversions click here

Blog-checking lines: This month, the Daring Cooks got a little saucy! Jenni from the Gingered Whisk taught us the basics of how to make the five mother-sauces and encouraged us to get creative with them, creating a wide variety of delicious, fresh sauces in our very own kitchens.

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Recipe For Cream Cheese Frosting

A while back I was contracted by a PR company to do 5 blog posts for Canderel. These posts formed part of a campaign which I hope was successful for the brand. Given that my blog is all about sucrose free cooking and baking I found these posts a pleasure to do. I do not usually use Canderel in my recipes as I prefer to use fructose. However, I am not adverse to using any sucrose substitute as long as it works. One of the hardest things to substitute is icing sugar in terms of texture. It has made icing a cake quite a challenge in my baking and more often than not I tend to melt some Canderel dark chocolate and pour it over my cakes to ice them. When the new PR agency for Canderel sent me a hamper to try out it contained sachets of the Canderel Vanilla, a sucralose based product. For those of you who are not aware, sucralose is sucrose based but this is a good alternative for people on a sugar restricted diet. I decided to use the Canderel vanilla in a recipe provided to me by the PR company. The recipe for cream cheese frosting was the icing for red velvet cupcakes. As I was baking a cake the same weekend as wanting to test the recipe, I decided to use it to ice my cake with, rather than bake cupcakes. The original recipe called for Canderel Yellow but I used Canderel Vanilla instead. It left lovely flecks of vanilla in the frosting and it melded into a beautiful flavour over the few days we ate the cake.

Olive Oil Cake with a Cream Cheese Frosting Recipe For Cream Cheese Frosting

Olive Oil Cake with a Cream Cheese Frosting

Cream Cheese Frosting

This makes enough frosting to ice one cake

Recipe adapted from one provided to me by Canderel

Ingredients:

  • 150g good quality cream cheese
  • 37g butter
  • 2.5mls vanilla extract
  • 18g Icing Sugar – I used Canderel Vanilla

Method:

  • Place the cream cheese, butter and vanilla into a mixing bowl
  • Beat until completely mixed and smooth
  • Add the icing sugar and beat until the sugar has been completely incorporated and the frosting is smooth
  • Use a piping bag or palette knife to ice your cakes or cupcakes

Cooks Notes:

The Canderel vanilla was perfect for this frosting and showed off the beautiful specks of vanilla in the sugar replacement

http://tandysinclair.com/cream-cheese-frosting/
 Recipe For Cream Cheese Frosting

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Disclaimer: I was sent the Canderel products to use at home and try a recipe provided to me. I was not requested to write a blog post about the product. The recipe has been published with permission from Gullan & Gullan. This post is in line with my blogging policy.

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Samsung Smart Oven

The third and last challenge for #MissionSamsung is to complete a review of the Samsung Smart Oven, and to motivate why this oven should become a permanent feature of my kitchen!

BloggersChallenge Samsung Smart Oven

#MissionSamsung

Background to my review:

In February 2005 Dave and I moved into our cottage. This is a converted garage, complete with garage doors, and I cook in a kitchen that is 7.5m². I have 8 cupboards and 5 drawers in this tiny space. Only 2 of the cupboards are for pots, pans, bowls etc. and so I have converted my stand alone oven into a cupboard. The oven part has my paella pan, wok and grill pan and the warmer drawer contains all of my baking trays and tins. So, without an oven that I could use, I had to purchase a smart oven. When the Samsung Smart Oven arrived at my home my current smart oven was relegated to the scullery of the house we are building and the Samsung took its place. I used it every night from when it arrived until today, when it is going back into its box and heading back to Samsung.

Samsung Smart Oven In My Kitchen Samsung Smart Oven

Samsung Smart Oven In My Kitchen

Samsung Smart Oven Review:

This microwave size oven is way more than a microwave! It will fit perfectly into your kitchen and would even make a perfect accessory for a student. If you are in the market for a microwave then I would look at this oven and give it serious consideration.

using the microwave:

Every night we heat our plates using the microwave. After 90 seconds the plates are perfectly warm and ready for dinner. The quick start feature is perfect, setting the microwave in 30 second bursts. I also used the microwave to heat my bean bag, and for my ginger which I keep in the freezer. I microwaved some frozen peas the other night and they took 3 and a half minutes from frozen to ready for eating.

the control panel:

Is very easy to use and really self explanatory. There is also a ‘quick guide’ in the oven itself. There is a clock on the control panel which displays the time when the oven is not in use.

Inside The Samsung Smart Oven Samsung Smart Oven

Inside The Samsung Smart Oven

accessories:

The roller ring supports the glass turntable which is easy to clean and is left in the oven at all times to rotate what ever you are cooking. There are two metal racks which can be used when grilling and cooking convectionally. It also comes with a handy crusty plate and this is the one accessory I will go out and buy if I am not the winner of this challenge.

The Crusty Plate Samsung Smart Oven

The Crusty Plate

The two metal racks have one flaw in my opinion and that is that the legs are formed over the part where you are meant to place your cooking utensil.

The Metal Racks Samsung Smart Oven

The Metal Racks

I have test driven:

The smart cook feature to bake croissants and cookies,

Sablé Biscuits Samsung Smart Oven

Sablé Biscuits

and the slim fry feature to cook frozen oven chips and make oven roasted tomatoes.

French Fries Samsung Smart Oven

French Fries

I have loved the auto fermentation feature and given how much bread I make, I so want to win this oven so I can carry on enjoying this feature.

Gourmet Pizza Samsung Smart Oven

Gourmet Pizza

This oven can be used for convection cooking and to test how perfectly it works, I baked a lasagne to feed 4 people. I then put the lasagne into the fridge overnight and used the auto reheat feature for a ready meal. The lasagne took 18 minutes and 35 seconds to reheat.

Lasagne Samsung Smart Oven

Lasagne

I also decided to see how well the grill works by making myself a Welsh rarebit for lunch. I learnt that it is important to place what ever I am cooking into the middle of the oven. A bit of the cheese oozed onto the crusty plate and all it needed was a wipe with a damp cloth to get it clean.

Welsh Rarebit Samsung Smart Oven

Welsh Rarebit

plus features:

It takes 5 minutes and 55 seconds to heat to 200° Celsius and this is to me, one of the top features of this oven. Baking is a breeze when the oven needs no preheating for some programmes. There is a safety locking feature so that you can prevent someone accidentally using the oven (such as young children). The cooking time can be adjusted at any stage by a simple turn of the dial. You can open the oven door to pause the cooking process, or stop it completely before the time is up.

the beeper:

The beep function can be turned off but I would not do that! It beeps as soon as what ever you are cooking is done, and then only once a minute until you pay attention to the oven!

technical specifications:

Dimensions: (W x D x H): outside 523 x 506 x 309mm, which means it will fit into any pre existing kitchen space which is specifically designed for a microwave. Inside 373 x 370 x 233mm, which means it will not take a standard roasting dish. Volume 32 L. Weight 20kg

Why I should win this:

While I had the pleasure of the Samsung Smart Oven to use and review, my current smart oven was serviced by Dave. Sadly, the door is broken and the oven will need replacing soon. If that is not enough motivation then maybe I should say that the kitchen I am building is going to need a lot of appliances! We are going to need a smart oven as this is the most energy efficient way I know of cooking. I would love to win this oven but regardless of whether it goes to me, or any of the other 9 contestants, I can say that this would make a great buy!

Disclaimer: I was provided with the Samsung Smart Oven to use for this challenge. This post is in line with my blogging policy.

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Recipe For No Knead Sandwich Bread

Are you a busy mom with no time on your hands and no idea what to pack your children for school lunch? Even though I am not that mom, I am a wife with a husband who eats lunch at work. Finding different things to pack for lunch can take up quite a bit of time, and that of course does not leave time for kneading bread dough. In my opinion, home made bread is the only bread to eat, unless you buy artisan bread from a bakery. Mass produced loaves just do not make it into our lunch boxes. Bread can be accompanied by so many toppings and here are a few for inspiration:

  • peanut butter and cheese
  • chicken with mayonnaise and green beans
  • tinned tuna with mayonnaise and corn
  • hummus and a crunchy vegetable such as radishes
  • avocado and feta
  • cream cheese and cucumber
No Knead Sandwich Bread Recipe For No Knead Sandwich Bread

No Knead Sandwich Bread

This no knead sandwich bread is not a quick solution to sandwich making but it is a hassle free solution. The dough gets left in the fridge overnight and needs time to come up to room temperature before baking. The time it takes will of course be weather dependant. But you can do the first bit on night one, and the second bit on night two and then start all over again before the loaf runs out so that you always have fresh bread in your bread box.

Do you make lunch box lunches?

Love The Crumb Structure Of My No Knead Sandwich Bread Recipe For No Knead Sandwich Bread

Love The Crumb Structure Of My No Knead Sandwich Bread

No Knead Sandwich Bread

This no knead bread proves in the fridge overnight and is great for sandwich making for lunches.

Ingredients:

  • 10mls salt
  • 500g bread flour
  • 10mls yeast
  • 475mls tepid water

Method:

  • Place the salt, flour, yeast and water into a bowl
  • Mix together with a spoon until completely mixed
  • Cover with cling film and place into the fridge overnight
  • Remove from the fridge and turn out into a loaf pan
  • Bring the dough up to room temperature
  • Preheat the oven to 200° Celsius
  • Spritz the dough with some water and bake for 1 hour
  • Turn out onto a wire rack and cool before slicing
http://tandysinclair.com/no-knead-sandwich-bread/
 Recipe For No Knead Sandwich Bread

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A Slice Of No Knead Sandwich Bread Recipe For No Knead Sandwich Bread

A Slice Of No Knead Sandwich Bread

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Recipe For Sablé Biscuits

Part 2 of this week’s #MissionSamsung challenge was titled baking bliss and we were tasked to give in to our sweet tooth and make decadent cookies. We had to do this using the Smart Cook Feature of the Samsung Smart Oven.

BloggersChallenge Recipe For Sablé Biscuits

#MissionSamsung

This feature has a multitude of pre programmed cooking times which means you do not need to set either the cooking times or the power level. It is as simple as opening the door, placing the dish into to the oven, closing the door, selecting the programme and pushing start. You can use this feature for auto reheat as well as auto cook. When I was reading up how to use the cookie feature, I saw that there was an auto cook programme for croissants. By pure coincidence I had taken croissants out of the freezer for breakfast and so I decided to test drive this feature before I tackled my biscuit making. I placed the croissants on to the crusty plate and set it on the low rack. I left the kitchen to get ready for the day and after the first lot of time, they were not quite ready. The recommended weight is 150 – 300g and I had not weighed mine. I repeated the programme which took a total of 23 minutes. This feature determines the cooking mode by detecting the surface temperature of the food. I think I left the croissants in for a minute too long and had I been in the kitchen I would have seen the remaining cooking time begin its count down and I could have therefore checked on the croissants.

Croissants Recipe For Sablé Biscuits

Croissants

For the challenge I chose to make sablé biscuits as these are a cookie I have wanted to try out for quite some time now as they look really easy to make. Using the Smart Cook feature 100g of biscuit dough takes 10 minutes from start to finish. It certainly takes out the need to preheat the oven and wait for that and I found that part of the feature fantastic. I love that you can just pop the cookie dough into the oven when it is cold, press a few buttons and walk away until the oven beeps.

Sablé Biscuits Recipe For Sablé Biscuits

Sablé Biscuits

Sablé Biscuits

Adapted from Larousse Gastronomique page 665

Ingredients:

  • 250g flour
  • 125g butter
  • 1 egg, lightly beaten
  • 125g sugar - I used fructose
  • 2.5mls lemon extract

Method:

  • Place the flour and the butter into a large bowl
  • Rub together until combined
  • Add the egg, sugar and extract
  • Knead together quickly and shape into a ball
  • Place the dough into a lightly floured bowl
  • Cover with cling film and place the bowl into the fridge for 1 hour
  • Preheat the oven to 180° Celsius
  • Turn out onto a lightly floured surface
  • Roll out to 5mm thick
  • Cut with a cookie cutter
  • Place the cookies onto a lined baking tray
  • Bake for 12 minutes
  • Cool on a wire rack
http://tandysinclair.com/recipe-sable-biscuits/
 Recipe For Sablé Biscuits

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Disclaimer: I was provided with the Samsung Smart Oven to use for this challenge. This post is in line with my blogging policy.

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Recipe For Braised Pork Cheeks

To me, the most important factor when shopping is buying regional produce. We are very fortunate in South Africa that our local Woolworths lets us know where the produce comes from. To that end I always buy fruit and vegetables that are labelled as being from South Africa. Of course, if I had any influence I would ask them to be more area specific as I live in farming country and would like to support my local farmers. But, at least I know that the fresh produce I buy is seasonal and that is the second most important factor to me. It is only after this that I look our for organic produce. That is the bonus factor to me and not the be all and end all of my shopping. When it comes to protein I want to know that the animal led a happy life. I buy our chicken from a local, free range chicken farm, and our venison from the local butcher. The venison is shot by the owner and hung and butchered properly. These pork cheeks came from Martin who owns Cure Deli. The quality is amazing, the price is perfect and the pigs have been treated with love before ending up on my plate. Given the success we had with making a pork belly in master stock I decided to do the same with the pork cheeks. I am not sure how easy they are to get hold of where you live, but do ask your butcher as I am sure he would be willing to help.

Do you eat regional and seasonal produce?

Braised Pork Cheeks Recipe For Braised Pork Cheeks

Braised Pork Cheeks

Braised Pork Cheeks

Adapted from Gordon Ramsay's Ultimate Cookery Course recipe for slow-roasted pork belly on page 189

Ingredients:

  • 2kg pork cheeks (I used 5)
  • salt and freshly ground black pepper to season
  • 6 baby fennel bulbs, thickly sliced
  • 1 stalk lemongrass, bruised and split in half lengthwise
  • 2 garlic cloves, lightly crushed
  • 5mls cardamom pods, crushed
  • 2.5mls whole cloves
  • 2 star anise
  • 2.5cm fresh root ginger, thickly sliced
  • 15mls olive oil
  • 125mls white wine
  • 750mls master stock

Method:

  • Preheat the oven to 160° Celsius
  • for the pork cheeks
  • Score the fat of the pork cheeks using a sharp knife
  • Place the pork cheeks into a cold roasting pan
  • Render the fat over a low heat for an hour
  • Remove from the pan and drain off the lard
  • Place back in the pan for another hour
  • Remove and set aside
  • Drain off the lard
  • for the lard
  • Place a coffee filter into a funnel
  • Place the funnel over a sterilized glass jar
  • Pour the lard into the funnel
  • Leave to cool before sealing and placing into the fridge
  • to braise
  • Season the skin of the pork cheeks
  • Pour the oil into the pan and increase the heat
  • When hot, add the fennel, lemongrass, garlic, cardamom, cloves, star anise, and ginger
  • Cook until you can smell the spices
  • Deglaze the pan with the white wine
  • Add the pork cheeks skin side up
  • Add the master stock making sure the skin is above the stock
  • Bring to a boil and then place into the oven and bake for an hour and 30 minutes
  • Remove the pan from the oven
  • Remove the pork cheeks and set aside to rest before serving
  • to keep the master stock
  • Remove the excess fat
  • Strain through a chinois and discard the aromatics
  • Bring to the boil and pour off some to serve with the pork cheeks
  • Reduce the heat and simmer for 20 minutes
  • Top up with water to 750mls and leave to cool
  • Freeze until needed
http://tandysinclair.com/braised-pork-cheeks/
 Recipe For Braised Pork Cheeks

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Recipe For Oven Roasted Tomatoes

Last weekend when it was the Formula 1 race at Spa Francorchamps I served a traditional Belgium meal. For us that meant moules-frites. I steamed the mussels in beer as Alex was bringing Belgium beer for us to enjoy with our lunch. I had seen the slim fry feature on the Samsung Smart Oven that I have been sent to review, and so I used this to make the fries. I chose slim fries as this is what we always get when we are in Europe, or at a local Belgium restaurant. I served these up with my home made mayonnaise and the lunch went down a treat. This week our challenge for #MissionSamsung is one of two options, and the first option is Healthy Fried Food and Easy To Clean.

BloggersChallenge Recipe For Oven Roasted Tomatoes

#MissionSamsung

I had already done French fries but needed no excuse to make another batch as the crusty plate that comes as part of the accessories with the oven is easy to clean – all I do is give it a quick wipe with a damp cloth that has been dipped into soapy water. I made 300g of fries for our supper last night and from frozen they took 26 minutes to cook up perfectly crispy. I served these up with some chermoula.

French Fries Recipe For Oven Roasted Tomatoes

French Fries

There are 10 slim fry features which provide pre-programmed cooking times which means you do not need to set the cooking time or the power level. All you have to do is select the type of food you are cooking and then the weight of the food. After that, you press start, and let the oven do its thing. I needed to make some oven roasted tomatoes for a recipe and I know these take 4 hours to make when using a convection oven. I decided to give the slim fry feature a go and used the option for sliced courgettes. After preheating the oven using the grill function for 4 minutes I placed the tomatoes into the oven and using the slim fry feature it took 24 minutes! This was two cycles of my selection. What a pleasure.

Oven Roasted Tomatoes

Ingredients:

  • 100g baby tomatoes, sliced into 1cm thick slices
  • salt to season

Method:

  • Preheat the oven to 40° Celsius
  • Place the tomatoes onto a lined baking tray
  • Season to taste
  • Bake for 4 hours, turning half way through the baking time
http://tandysinclair.com/oven-roasted-tomatoes/
 Recipe For Oven Roasted Tomatoes

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Disclaimer: I was provided with the Samsung Smart Oven to use for this challenge. This post is in line with my blogging policy.

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Recipe For Lobster Ceviche

Lobster Ceviche Recipe For Lobster Ceviche

Lobster Ceviche

It is September, and the start of a very busy month for me. Dave and I are heading to France this month which means scheduling my blog posts for while we are away. This in turn means making a few things in advance, and finding the words for posts when maybe the inspiration is not quite striking. A while back I had a plethora of reviews for my Wednesday posts and now I have run out of them. This is a great excuse to eat out of course. I made this lobster ceviche in April and even though I had the photographs in the folder, I did not have the recipe typed up until today! That was also a busy time for us. Easter Friday fell the week before we were to leave for Wales and we spent the long weekend crayfishing, eating and organizing. I made this ceviche as a quick meal to enjoy in the last of the summer heat. We left for Wales on the Thursday and so a quick meal was perfect to help me save time on things that didn’t really need my full attention. If you are going to make this lobster ceviche be sure to get fresh lobster. There is many a debate on how to kill them humanely. We place them into fresh water and wait until they stop moving to know that they are dead. If we are going to steam them we place them into large pot which has a fair amount of sea water on the bottom. Once the water is boiling we add the whole crayfish and steam them for 9 minutes. If we are going to use the tails for other preparations, we remove the tail from the body and just steam the body as the head and claws make for a great meal. The food tract is then removed from the tail and we have tails ready for many uses. I usually freeze the tails for when we have visitors. In this instance I removed the flesh from the shell and we ate them the same day we caught them.

Fresh Crayfish Ceviche Recipe For Lobster Ceviche

Fresh Crayfish Ceviche

Lobster Ceviche

Ingredients:

  • 2 lobster tails, sliced medium thickness
  • Zest and juice of 2 limes
  • Zest and juice of 1 lemon
  • 5mls olive oil
  • 15mls fennel fronds, chopped
  • 1 chilli, sliced

Method:

  • Layer the lobster onto a plate
  • Mix together the rest of the ingredients and pour over the lobster
  • Leave for 12 minutes before serving
http://tandysinclair.com/lobster-ceviche/
 Recipe For Lobster Ceviche

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Ceviche Recipe For Lobster Ceviche

Ceviche

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West Coast Rock Lobster Ceviche Recipe For Lobster Ceviche

West Coast Rock Lobster Ceviche

 

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In My Kitchen September 2014

Celia from Fig Jam And Lime Cordial hosts a monthly collection of posts and this is my submission to what is in my kitchen. I hope you enjoy what I have to share.

I was sent a hamper with B-well extra virgin olive and canola oil, together with an apron and an olive oil baster. The oil has been used to bake a cake and the baster will be placed in the cupboard underneath Dave’s gas braai (BBQ) when it gets built in. They are running a competition until the end of October 2014 and if you would like to enter take a look here.

B well Oil In My Kitchen September 2014

B-well Oil

In my kitchen was a goody hamper sent to me compliments of Checkers SA. They are showcasing what is #NewAtCheckers and I have taken the coffee to work to use in the Eva Solo Coffee Maker I gave Dave for his birthday a few years ago.

Checkers Hamper In My Kitchen September 2014

Checkers Hamper

I was given these two water jugs as part of a birthday gift. One is filled with rose scented bath salts and as soon as I took the top off all I could smell was roses. I cannot wait for the opportunity to use these bath salts which should come very soon. The builders are at the house which only leaves weekends and all I need is good weather to enjoy a bath as we have solar heated water. The other water jug was filled with chocolates. I shall use them both for water to leave for guests in their rooms when we eventually have that luxury.

Glass Water Jugs In My Kitchen September 2014

Glass Water Jugs

I bought the August issue of Good Housekeeping as they had an advertorial featuring three Cape Town bloggers, one being my friend Tami.

Good Housekeeping In My Kitchen September 2014

Good Housekeeping

I had a collection of yuppiechef.com vouchers from taking part in Eat For The Earth, as well as participating on their forum. I got one for taking part in another survey from a different site, as well as two for my birthday. The lovely people at Yuppiechef helped me pool all the vouchers together and I bought a glass mixing bowl for the Kitchen Aid.

Kitchen Aid Glass Bowl In My Kitchen September 2014

Kitchen Aid Glass Bowl

When I went on the bread making course last year courtesy of Taste Magazine there was a 20% discount voucher in the goody bag for Le Creuset. I did not want to use it just on anything and so waited until I found something I like. I was given a gift voucher from a friend for my birthday for Le Creuset and used that, together with the discount voucher to get myself this mixing bowl with large pouring lip. It is perfect for when I make ice creams!

Le Creuset Batter Bowl In My Kitchen September 2014

Le Creuset Batter Bowl

Another gift I received for my birthday was this stunning Le Creuset stoneware dish. I have already used it for chopped liver.

Le Creuset Rectangular Dish In My Kitchen September 2014

Le Creuset Rectangular Dish

I had to bulk up an order from my essential oil supplier and so got myself some macadamia nut oil. It is perfect for using with stir fry’s and salad dressings and as it is organic and cold pressed totally safe for consumption. I have not opened it yet but will report back when I do.

Macadamia Nut Oil In My Kitchen September 2014

Macadamia Nut Oil

I finally got around to making the bread I bought in Wales and tested the woven basket at the same time. The result was fantastic and I shall be using my basket next time I bake bread out of the bread maker!

Malted Bread In My Kitchen September 2014

Malted Bread

I read and hear so much about sherry vinegar that I could not resist buying it when I saw it. I still prefer my balsamic vinegar but I am sure this will not go to waste.

Sherry Vinegar In My Kitchen September 2014

Sherry Vinegar

While shopping for a thank you gift I found these amazing straws. I have used one already in a photograph and I really like the feel of them.

Vintage Straws In My Kitchen September 2014

Vintage Straws

Another birthday gift was a fridge magnet that can fit in various things. I have attached this to the part of the fridge closest to me when I sit at the table for dinner, with the wine bottle opener that came from the same friends. We had them over for dinner on Friday night and it came in very handy use!

Wine Opener and Fridge Magnet In My Kitchen September 2014

Wine Opener and Fridge Magnet

Last but not least is a wooden spoon. It came with the Good Housekeeping magazine and together with spatulas, you can never have enough wooden spoons in my opinion.

Wooden Spoon In My Kitchen September 2014

Wooden Spoon

What I blogged:

Tandy

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