When he recently celebrated his 20th anniversary at The Nellie, Cape Town’s legendary and romantic hotel, Showcook invited him to tell us about some of the delicious dishes he enjoyed on their menus over the years, those that he recalls with great nostalgia. Prawns with a piquant dressing that men adore. A favourite fillet with sauce Béarnaise, always a winner. Chicken and Prawn curry and elegant and delectable Crêpes Suzettes.

The Mount Nelson Hotel, one of South Africa’s most illustrious, with a splendid heritage is known for their loyal and long-serving staff and Managing Director Nick Seewer is no exception. During the years that he has carefully nurtured and directed Mount Nelson, fondly known as ‘The Nellie,’ Nick has seen the Mount Nelson come of age with many new and superb additions. Time has never stood still and The Nellie today remains one of the Cape’s most treasured attractions. 

Afternoon Tea at the Mount Nelson Hotel is a must for not only Capetonians, but also for their many international guests, while the Oasis Restaurant with their enchanting terrace is a magnet for glamorous visitors over the holiday season. For many of their guests, Librisa Spa is a haven of relaxation and expert care. A pre dinner drink at the Planet Bar followed by a superb dinner in the Cape Colony Restaurant with stunning wines and an expert sommelier, is a rewarding and memorable experience. 

 

“Honest food", explains Rudi, "that retains the integrity of its ingredients as opposed to ingredients those that are ‘in disguise’ is how I prefer to cook."

 

Despite undergoing formal training at Wits University, it was Rudi’s mother who instilled in him a passion for food and taught him the basics. He is inspired by international chefs; Marco Pierre White, Thomas Keller and Charlie Trotter, and his all time favourite ingredient is the humble tomato. 

 

Rudi’s no-nonsense approach to cooking and kitchen etiquette is refreshing. He’s slow to lose his cool and down-to-earth despite his numerous accolades and awards (in 2008 alone he represented South Africa in the Culinary Olympics; won an award for Consistent Artistry in the Dine Chefs Choice Awards; was a nominee in the Eat Out Top 20 Chefs Awards, and he was awarded an Eat Out People’s Choice Top Ten Award for Hotel Dining).

 

When Rudi isn’t in the hotel kitchen you’re likely to find him at home with his wife and two children making fresh spinach and ricotta ravioli with Napoletana sauce. 

 

 

PRAWNS IN A CALYPSO DRESSING

 

24 each small, cooked, peeled prawns

 

Calypso Dressing:
150 ml mayonnaise
2 tbsp tomato sauce or ketchup
4 - 6 drops Tabasco sauce
1 measure rum
juice from one lemon
1 - 2 small chillies chopped
1 small onion, chopped finely
¼ pineapple, chopped finely
1 tsp Worcestershire sauce
sea salt and milled black pepper, to taste

 

Combine dressing ingredients until well blended and gently mix into small prawns or shrimps.

 

For the salad:
1 - 2 baby gem lettuce
½ avocado, sliced
¼ pineapple, chopped finely

 

To serve: Arrange lettuce in a glass bowl together with avocado and pineapple. Top with dressed prawns and serve well chilled. 

 

CHÂTEAUBRIAND

 

800 g fillet of beef, in one piece
4 thick slices foie gras
4 slices of brioche
300 g watercress
sea salt
butter, as needed
olive oil, as needed
½ lemon
2 tbsp duck fat

 

Season fillet and pan-fry. Take note that the piece of fillet is very large, care should be taken not to try and cook too quickly, but instead gentle cooking will be beneficial. Allow to rest.

 

Fry brioche slices in duck fat. Pan-fry foie gras. Place on top of brioche, only do this once you are ready to serve.

 

Pommes Fondant:
6 - 8 turned or rounded potatoes, sliced
chicken stock
80 g melted butter
thyme
sea salt

 

Place a layer of potatoes in a 5 - 8 cm deep dish. Add enough stock to reach three quarters of the way, do not cover potatoes. Season with thyme and salt. Bring to the boil on top of the stove until softened. Remove, place in an ovenware dish and brush the potatoes with melted butter and place in the oven at 180 - 200°C for 45 minutes, basting regularly. They should be a light golden brown on top, with all the stock absorbed by the potatoes.

 

Béarnaise sauce: 
ground black pepper
1 tbsp chopped fresh tarragon
1 small onion, finely chopped
4 black peppercorns, crushed
3 tbsp white wine vinegar
140 ml white wine
3 large egg yolks
1 tsp Dijon mustard
1 - 2 tbsp cold water
200 g warm clarified butter

 

Place vinegar and white wine in a small saucepan with peppercorns and onion. Reduce until about a quarter of its volume. Strain.

 

Set a bowl over a pan of hot water over a low heat. Whisk the egg yolks with a drop of water and mustard. Add reduction and continue to whisk over hot, but not boiling, water. Keep whisking until the sauce begins to emulsify.

 

Add the warm clarified butter, a drop at a time, and whisk in between each addition. The sauce will start to thicken. Season with salt pepper and some lemon juice.

 

Watercress salad:
100 g watercress, trimmed 
20 ml olive oil
10 ml lemon juice
sea salt

 

Whisk olive oil and lemon juice together sea salt and spoon over well chilled watercress.

 

 

CHICKEN AND PRAWN CURRY

 

300 g cubed chicken thigh
300 g prawn meat, cleaned
1 onion, chopped
ghee as needed
1 tsp mustard seeds
1 tsp cumin
1 tsp coriander seeds
2 cm ginger, minced
3 garlic cloves, minced
2 small chillies
2 tbsp medium curry powder
4 – 6 tomatoes, finely chopped
curry leaves
coriander leaves
sea salt and milled black pepper, to taste

 

Sauté onion in ghee. Add toasted spices, ginger and garlic with chilli. Add curry powder and tomatoes. Continue to cook for 30 minutes. Add curry leaves and chicken. Cook through. Check seasoning. Add prawn meat and coriander leaves. Serve with basmati, roti, popadums, samoosas and condiments.

 

CRÊPES SUZETTE

 

Makes 12 thin crêpes.

You will also need a solid-based 23 - 26 cm frying pan.

 

Crêpes:
4 eggs
3 tbsp all-purpose flour
3 tbsp milk
1 pinch of salt
2 tbsp butter
thin strips of orange zest, for garnish

 

Blend eggs with flour and milk. Add salt and a little zest to the batter. Allow the batter to rest for at least one hour ( the batter will thicken as it rests). Batter must be thick enough to just coat the back of a wooden spoon. Heat pan, pour in a thin layer of batter to coat the pan. Flip when needed. Finish making the rest.

 

 

For the sauce:
150 ml orange juice
zest from one orange
50 g unsalted butter
1 tbsp caster sugar
1 small lemon, grated rind and juice
3 - 5 tbsp Grand Marnier, Cointreau 
a little extra Grand Marnier or brandy, for flaming

 

Melt the butter in a large frying pan. When it begins to bubble, add sugar and orange juice. Add zest. Reduce. Add half the blended liqueurs. When the mixture is warm, carefully flame the liqueurs. Then plunge the folded crêpes into the warm sauce, turn them, and add the remaining liqueurs. Flame again and serve with ice cream. Garnish with thin strips of orange zest.

 

Serve three crêpes per portion. Spoon a little of the remaining sauce over each serving.

 

  For more information on Orient-Express visit
www.orient-express.com, and for more information on
Mount Nelson Hotel visit www.mountnelson.co.za