Snoek Soufflé Recipe

This is another way I use up my left over snoek from when we braai. You can use any left over fish so there is no need to limit yourself to snoek.

c2a9 snoek soufflc3a9 Snoek Soufflé Recipe

© snoek soufflé

Snoek Soufflé

Ingredients:

    for the Soufflé dishes
  • 15g butter, melted
  • breadcrumbs for coating
  • for the Soufflé
  • 100g warm béchamel sauce
  • 175g egg whites (about 5)
  • the egg yolks from the whites
  • 1 teaspoon lemon juice
  • left over snoek, flaked

Method:

  • Preheat the oven to 170? Celsius with a baking tray on the middle shelf (this is important so that the Soufflés can get a kick start when you put them in the oven, and to make getting them out easier)
  • use a pastry brush to butter the inside of 4 Soufflé dishes 10cm across x 7cm high
  • sprinkle the breadcrumbs into the dishes and rotate until the butter is completely coated, shake out the excess
  • over a bain-marie mix together the béchamel and the egg yolks and keep it warm (use a bigger bowl than you think you need!)
  • add the lemon juice to the egg whites
  • whisk the egg whites until they are firm but not too stiff (this will take longer than whisking egg whites with sugar)
  • whisk a quarter of the egg whites into the base until smooth - do this off the heat!
  • using a spatula fold in the balance of the egg whites
  • place the flaked snoek on the bottom of the soufflé dish
  • fill to the top with the base mixture and smooth off with a palette knife
  • thumb the edge
  • bake for 10 - 12 minutes
http://tandysinclair.com/snoek-souffle-recipe/

Tandy

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Moroccan Eggs Recipe

I love making these Moroccan eggs for breakfast when we have guests – you do not have to watch over them constantly and they never fail to please.

Moroccan Eggs Moroccan Eggs Recipe

Moroccan Eggs

Moroccan Eggs

Ingredients:

  • 1 tablespoon oil
  • 1 onion, finely chopped
  • 1 teaspoon cumin seeds
  • 1 tablespoon ground cumin
  • 1 tin chopped tomatoes
  • 1 tin cherry tomatoes
  • eggs

Method:

  • heat the oil in a tagine
  • add the onions and cook until soft
  • add the cumin and mix in well
  • add the tinned tomatoes and heat
  • add the eggs and cover for 5 - 7 minutes until they are done to your liking
http://tandysinclair.com/moroccan-eggs-recipe/

Tandy

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Pasta With Crayfish And Mushrooms recipe

When Dave and I moved to Gordons Bay we were really struggling. We were lucky enough to be invited to join someone crayfishing and this became our standard protein of choice. Crayfish as eaten steamed, poached, grilled, braaid and in every combination of pasta you can imagine. I made crayfish macaroni cheese on more than one occasion. Now, we go out crayfishing for the love of the water, and we have a freezer full of tails for the special meals with friends. This pasta dish is a lovely way to use your crayfish if you too have an excess of them.

Pasta With Crayfish And Mushrooms Pasta With Crayfish And Mushrooms recipe

Pasta With Crayfish And Mushrooms

Pasta With Crayfish And Mushrooms

Ingredients:

  • 1 tablespoon butter
  • 4 spring onions, finely chopped
  • 1 garlic clove, crushed
  • 1 chilli, left whole
  • 125g mushrooms, sliced
  • 2 crayfish tails, steamed and cut into thick slices
  • 1 tablespoon cream
  • 25g Parmesan, grated
  • small handful flat leaf parsley, chopped

Method:

  • While your pasta is cooking, heat the butter in a large frying pan
  • Sauté the spring onions and garlic until soft
  • Add the chilli and the mushrooms
  • As soon as the mushrooms are cooked, remove the chilli
  • Add the crayfish and allow to warm through
  • Add the cream and the Parmesan
  • Toss the cooked pasta through the sauce
  • Serve garnished with the parsley
http://tandysinclair.com/pasta-with-crayfish-and-mushrooms-recipe/

I am submitting this recipe to: Presto Pasta Nights, which is being hosted this week by Chez Cayenne

PS I know this is my second crayfish pasta submission but I am not at home and had this one ready to press!

Tandy

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Something Savoury Challenge To Use Left Overs

This week, the challenge will be easy. You have to make a dish using ‘left overs’. If you do the challenge, please link back to my blog and let me know that you have done the challenge so that I can include you in the round up. As usual, there is no time limit on the challenge.

PREVIOUS CHALLENGE ROUND UP

Cindy opted out of using crisps in her dish, and went for something far more sophisticated in the white onion challenge.

I have two Taste of Cape Town tickets to give away. I am thinking of an interesting challenge for this so watch this space.

Tandy

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Crayfish Tagine with Charaime

I was given an opportunity to review the online deli Diletto and the product I chose was charaime. Tomatoes, onion, garlic, sweet and hot paprika and a touch of chilli are combined to create this sauce – and given the fact it goes perfectly with fish, I chose to couple it with crayfish.

crayfish tagine with charaime Crayfish Tagine with Charaime

© crayfish tagine with charaime

Crayfish Tagine with Charaime

Ingredients:

  • 1 tablespoon oil
  • 1 sweet potato cut into chunks
  • 1 jar charaime
  • 1 cup frozen peas
  • 2 steamed crayfish tails
  • 1 handful coriander, roughly chopped

Method:

  • heat the oil in a tagine
  • lightly fry the potatoes
  • add the charaime and cover with water
  • put the lid on and cook until the potatoes are soft
  • add the peas and when warm add the crayfish
  • add the coriander and serve on a bed of cous cous
http://tandysinclair.com/crayfish-tagine-with-charaime/

Tandy

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Pilsner Beer Chicken Recipe

I love the Afrikaans theme of this month’s Vinatics but I don’t have the time to participate properly. Dave and I went to The Wilderness for a long weekend and on Friday I am off to Johannesburg to meet my new niece, Nadia. One of the recipes is beer can chicken and I have used this as my inspiration for my recipe. At the Food Bloggers Indaba SAB gave us a few bottles of beer to take home with us.  I have used the pilsner beer with a whole chicken to christen my new Le Creuset oval pot. My drunken chicken was served with Hermanuspietersfontein Posmeester, an easy drinking, every night red wine. My intention was to use milk stout but my bottle went AWOL. I think this might have been a better option but to make sure I will try this recipe again sometime in the future. It was much better served the next day cold and I can really say, beer adds a new, exciting dimension to chicken.  I think a white wine would have been better, and sometime soon I am going to add Gewurtztraminer to my table.

Pilsner Beer Chicken Pilsner Beer Chicken Recipe

Pilsner Beer Chicken

Pilsner Chicken

Ingredients:

  • 15mls olive oil
  • 1 onion cut in half, and then thickly sliced
  • 1 whole chicken
  • salt and freshly ground black pepper to season
  • 1 star anise
  • 3 potatoes quartered
  • 1 butternut, peeled, deseeded and chopped
  • 330mls Pilsner Urquell
  • 10mls arrow root

Method:

  • preheat the oven to 180? Celsius
  • heat the olive oil in a casserole dish and sauté the onions
  • wash the chicken and pat dry
  • season the cavity and the skin
  • place the star anise in the cavity
  • brown the chicken
  • add the potatoes, the butternut and the beer
  • cook for one hour with the lid on
  • make sure the chicken has cooked through and remove from the casserole and allow to rest
  • place the casserole onto the stove on a high heat
  • add the arrowroot and allow the sauce to thicken
http://tandysinclair.com/pilsner-beer-chicken-recipe/
 

Tandy

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Sprouts Recipe

When I was in primary school, one of my closest friends was Italian. Lunches at her house were always a treat of pizza home made by her Nonna. Her Zia (Aunt) was forced to stay at home, and she was a vegan. This was my first experience of someone who ate no animal protein. She grew her own sprouts in these little glass trays and I was always intrigued by these little shoots growing on the window sill. In England I found the perfect sprouter – but you do not need one of the fancy glass jars to make your own sprouts. They are so easy to do, and take three days of watering and draining to get something home grown to add to your salads and sandwiches. All vegetarians will be well used to these little gems, but they are good for you regardless of your dietary needs. Sadly, my friend passed away when we were in our twenties, but it is the Italian I learnt in her home which has helped me with the Italian I am learning today.

Sprouts Sprouts Recipe

Sprouts

Sprouts

Ingredients:

  • mung beans
  • chickpeas
  • sunflower seeds
  • puy lentils
  • brown lentils
  • green lentils
  • aduki beans
  • little radish
  • fenugreek seeds

Method:

  • mix together equal quantities of the ingredients and keep in a container for when needed

Cooks Notes:

for sprouting, use a teaspoon at a time and keep in the fridge once sprouted

http://tandysinclair.com/sprouts-recipe/

Tandy

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Something Sweet Challenge To Use A Savoury Ingredient

Sorry, but this week it is going to be a difficult challenge! The challenge is to bake something sweet using a traditionally savoury ingredient. If you do this challenge, please link back to my blog, and leave me a comment so that I can include you in the round up.

PREVIOUS CHALLENGES ROUND UP:

Mandy has posted an easy to make quiche dish.

Sharon ‘burnt’ her hubby’s mouth with her chilli recipe.

Tandy

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Emilia Romagna Macaroni Cheese

For our honeymoon, Dave and I went to Zurich and Italy. Our first stop in Italy was Florence and we had quite a time getting there. Our flight was cancelled and we were flown to Lugano on the Swiss / Italian border and then bussed to Milan where we caught a flight to Florence. The bus trip from Lugano to Milapense airport took one hour, including the security check at the border control. While we were in Florence we decided to go to the Ducati factory. I had the directions from the internet and we caught the super fast Eurorail from the station in Florence. We had not changed our clocks to Italian time and woke up and discovered that breakfast was ‘cancelled’ for the day at our hotel. We walked to the station, and all the shops were closed. We were wondering what the Italians did on a Friday? When we got to the station we realized we were on South African time. We were an hour early but got tickets on the next train and arrived in Bologna in time for breakfast. We got a bus from the train station and looked for Piazza Maggiore. After passing through the city Dave tried to ask the bus driver for help.

We had missed our stop (it is not called Piazza Maggiore but is one of the many bus stops on the main piazza). We hopped off the bus, caught another one and alighted at the Piazza in time to catch the next bus to where the Ducati factory is. It was this experience that prompted me to learn Italian. Of course, we were still early and so went to a coffee shop for breakfast. Dave had this long conversation with the owner – he did not speak English and Dave does not speak Italian but they ‘discussed’ the South African designer of the Ducati, the various race tracks around the world, and their love for the sport. We had an amazing tour around Ducati and left heading back to Florence for the rest of our week there.

When we got back to South Africa, I read a book, and the spy had to find Piazza Maggiorre. Imagine my delight when he too realized it did not exist. Bologna is the capital of Emilia-Romagna where the famous Parmigiono Reggiono (Parmesan) cheese comes from and where you will find Parma ham.

c2a9 emilia romagna macaroni cheese Emilia Romagna Macaroni Cheese

© emilia romagna macaroni cheese

EMILIA ROMAGNA MACARONI CHEESE

ingredients:

1 portion béchamel sauce

pinch of nutmeg

35g Parmesan cheese, grated

250g macaroni

2 slices Parma ham, sliced

method:

preheat the oven to 180˚ Celsius

make your béchamel sauce while you cook the macaroni

add a pinch of nutmeg to your béchamel sauce

add 25g of the Parmesan cheese and mix in well

add the cooked pasta to the béchamel sauce

add the Parma ham

place into an oven proof dish and top with the rest of the Parmesan cheese

bake for 20 minutes

Printable Version

I am submitting this recipe to: Presto Pasta Nights, which is being hosted this week by Debbi Does Dinner

Tandy

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Pomegranate Restaurant, Stellenbosch

Pomegranate Restaurant is situated on the Vergenoegd Wine Estate and offers diners an al fresco or an indoor eating experience. The old house contains the restaurant and the wine tasting room and if you are going for lunch you should arrive early enough to enjoy the wines and port on offer from the estate. You will find the entrance to the estate on both the R310 and the R120 but be advised the road leading up to the farm is a dirt road. This Stellenbosh winery is owned by John Faure who has a fantastic way with his grapes, and his ducks! Pomegranate embraces his approach with a menu that is both simple in its outlay and extravagant in its tasting. This is a fine dining experience with personalized service from the chef.

Chef Michael Israel is enthusiastic and you want to eat his words. There are no descriptions on the menu, so you need to pay attention when Michael explains each dish and as each meal is described in detail I have found that there is more than one dish on the menu I could eat quite happily. The mains are on the menu as game; fish; meat; poultry and vegetarian. I love this – it gives the chef scope to make use of fresh ingredients. Once Michael has told you what you can expect from his menu, service is handed over to well trained staff who are attentive without being intrusive.

The wine list is very good and indicates the name of the wine maker of each wine which I think is a lovely touch. It is well priced, with the most expensive being the Meerlust Pinot Noir at R279. Service is excellent and this is a highly recommended eatery and one where both Dave and I are happy to go back to.

Contact them on 021 843 3248

Tandy

Gourmet Dinner Evening 2011:

c2a9 vergenoegd gourmet evening Pomegranate Restaurant, Stellenbosch

© vergenoegd gourmet evening

Our evening started with a duck spring roll amuse bouche which was served with the Runner Duck Rosé. The wine has a lovely cherry nose and is made in the French style and is a blend of Melbec, Merlot and Cabernet Franc. Dave and I went to see the bottling of the 2011 vintage and it was quite an experience. The wine is lovely and dry and perfect for our approaching summer.

The second course was oxtail served on a puff pastry which was a bit too sweet for me. It was accompanied by chips which got a big tick! The wine paired with this course was the Bordeaux Blend which is their flagship wine. It is blended before being bottled, but after each individual grape has been barrel matured in its own barrel.

Our third course of salmon was served with the Shiraz. The Shiraz is a Rhone style wine and despite me not liking lentils that much, the entire dish worked well.

This course was followed by the most tender piece of eland I have ever had. It was dusted with licourice and served with the Cabernet Sauvignon. I found this wine a bit too heavy on the tannins and it would do well to lie a bit lingering in my ‘wine cellar’.

Dessert was a white chocolate pancake which was served with the Merlot. Even though I love Merlot, John gave me a glass of the Cabernet Sauvignon to try and it was WOW! We are ordering this dessert for Dave’s 60th and we will be pairing it with the Cabernet Sauvignon as I was that impressed.

Our last course was a duck rillette. This is a traditional last course for the gourmet evenings and it was served with their tawny port. The tawny port does not quite match the colour needed to be classified as tawny, but it has the correct taste. You can only buy this port at the estate, in a hand bottled and labeled bottle. It goes extremely well with figs!

We had the most amazing evening.

A dinner with the wine maker in pictures:

c2a9 dinner with john faure Pomegranate Restaurant, Stellenbosch

© dinner with john faure

This was an amazing evening where we got to hear all about how the grapes are grown and how the wine is made. I should have taken notes, or at least written about it sooner. Next year we will go back for this special treat.

MARCH 2011

pomegranate1 Pomegranate Restaurant, Stellenbosch

© pomegranate restaurant

Last year, on our way to The Duck Pond at Welmoed we stopped off at the Vergenoegd wine estate and stuck our heads into Pomegranate. I knew immediately we would be back to eat. My dream restaurant has a menu like their’s. And not only did the menu grab my attention, speaking to chef Abdus Paleker tantalized my taste buds. We made our first booking for the 16th of December and due to the public holiday, they were not open. We made another booking for the 18th of December but their electrical cables got stolen. We tried again, with the same problem but finally, we got to eat a meal there, and it won’t be our last.

We were greeted with an amuse-bouche of Eland which was a bit chewy but given how small the piece was, this was not surprising. Bread was also served. For our wine we chose the Vergenoegd Runner Duck Red at R79 and it was more than pleasant!

For starters I chose the mushrooms (R49) and Dave chose the carpaccio (R59). I got a lovely crepe with poppy seeds and a mushroom sauce that was so good, I wanted to lick my plate. Dave’s carpaccio was gemsbok. I would have loved to have eaten the roasted beetroot salad (R59) but it is served with goats cheese and for some obscure reason, I cannot palate it.

Dave chose the confit duck (R129) for his main course and I had the eland (R126). I have decided that eland is not for me, but that does not distract from how lovely the dish was. Dave’s duck was awesome and I think I will have that next time we go.

Desserts included crème brûlée and so of course that is what I had (R45). It did not fail to impress.

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