beef tartare | hollandaise sauce | truffle | shaved parmesan
450 g fillet, cubed
1 tbsp gherkins, chopped
1 tbsp Italian parsley, chopped
1 tbsp spring onion, chopped
1 tbsp capers, chopped
2 ml truffle oil
10 ml Dijon mustard
1 ml salt
1 ml pepper
(Serves 6)
Mix all the ingredients together in a mixing bowl.
Hollandaise:
4 eggs
50 ml white wine vinegar
10 ml Dijon mustard
1 ml salt
1 ml white pepper
500 g butter, melted
little cream for thinning
grated nutmeg to taste
Place the eggs, white wine vinegar, mustard, salt and pepper into a blender and blend until light and fluffy. Pour the hot butter in a thick stream into the blender while running. Season the hollandaise with truffle oil, a little cream if necessary and grated nutmeg.
To serve: Mould the beef tartare on serving plate, spoon over the hollandaise sauce and place under the grill for few seconds. Garnish with parmesan shavings, crispy onion rings, caperberries and toasted melba bread.
beetroot | goats cheese | wild rocket | estate nuts
18 medium sized beetroots, stems trimmed and boiled until soft, peeled, wedges
25 ml balsamic vinegar
1 ml salt
1 ml black pepper
25 ml olive oil
50 ml brown sugar
Dress the beetroots and bake in an 180ºC oven for 30 minutes, until sweet and caramelized. Leave to cool.
Sweet nut dressing:
75 ml Dijon mustard
45 ml red wine vinegar
15 ml castor sugar
80 ml canola oil
80 ml olive oil
30 ml water
1 ml salt
60 ml honey
50 ml mix nuts: pistachio, almond, walnuts, pine nuts.
Blend until smooth and thick, everything but the oil. Gradually add the oil until the dressing is emulsified.
300 g chevin
wild rocket
(Serves 6)
To serve: Arrange the cooled down beetroot wedges on serving plate and add the dressing, goat’s cheese and the rocket. Sprinkle with sea salt and extra olive oil if needed.
smoked franschoek trout | cream cheese | aubergine | pear
550 g smoked salmon trout ribbons
2 nori sheets
Salmon mousse:
250g salmon off cuts
250 ml mascarpone
250 ml crème fraiche
1 lemons juice
1 lemons zest
3 ml salt
3 ml pepper
serves 12
Blitz all the ingredients in a blender until smooth, the mousse must be creamy with salmon and lemony taste.
Pears:
3 pears, peeled and cored
10 ml olive oil
1 ml salt
1 ml pepper
5 ml whole grain mustard
Roast the pears in an 180ºC oven for 30 minutes until soft.
Aubergine:
2 medium aubergine, thin length wise slices
10 ml salt, to remove any bitterness
10 ml olive oil
Salt the aubergine slices, rinse off the salt and dress with olive oil. Roast in an 180ºC oven for 15 minutes.
To assemble the terrine, line a terrine mould with plastic wrap. Line with salmon trout ribbons, add a layer of mousse, layers of pears, cover with a nori sheet and then add layers of aubergine. Repeat twice. Cover the top of the terrine with salmon ribbons.
To serve: Slice a piece of the terrine, drizzle with olive oil and sprinkle with sea salt. Add watercress and pistachio crisp.
crayfish tail | caramel – tamarind cream | apple
12 crayfish tails
10 ml butter
1 sprig thyme
salt water for blanching
1 granny smith apple, julienned dress with lemon juice
Burnt tamarind cream:
125 g white sugar
½ onion, finely diced
45 ml tamarind paste
75 ml red wine vinegar
250 ml cream
5 ml marmite
90 g butter
Salt and pepper for taste
(Serves 6)
Heat the sugar to make a dark caramel. Add the onion, followed by the remaining ingredients. Bring to the boil and simmer for a few minutes. Season to taste with salt and pepper. Whisk well before serving.
Blanch the crayfish tails in salt water and cut from the shells. Remove the vein and place back into the shells. Coat with butter in a hot pan with a sprig of thyme. Dress with lemon juice and serve.
To serve: Spoon 30 ml of tamarind cream on to a serving plate, sprinkle with a julienne of fresh apple and then place the two crayfish tails on the top.
fillet of beef | café de cuvée butter
8 x 200 g beef fillet, portions
Café de Cuvée butter:
2.5 kg butter, softened
250 ml white wine
4 eggs
8 egg yolks
1 cup capers, chopped
1 cup gherkins, chopped
20 ml curry powder
½ cup fresh coriander, chopped
½ cup fresh fennel, chopped
5 ml white pepper
5 ml turmeric
15 ml Worcestershire sauce
30 ml tomato sauce
100 ml pernod
80 ml brandy
12 anchovy fillets
100 g Dijon mustard
1 tbsp paprika
2 cloves garlic
1 tbsp apricot jam
(Serves 8)
Combine all the ingredients in a blender. Then add the butter. Roll into logs with cling film and place in the refrigerator. Grill the fillet to medium rare or as you prefer. When ready slice each fillet potion in half.
To serve: Place the beef in a copper pan, top with 2 slices of butter and gratinate for a few seconds in the oven, garnish with roasted tomatoes.
cap classique | crème fraîche | wineland berries
750 ml sparkling wine
90 g sugar
4 gelatine leaves
pinch of salt
Bring the wine to the boil and set aside. Add sugar and stir until dissolved. Soak gelatine leaves in cold water for 5 minutes and add to the warm wine mixture. Pour into red wine glasses to set.
Fresh berries for garnish
30 ml crème fraîche
To serve: Spoon in the crème fraîche and arrange berries.
Berries | 24 carat pure gold | vin de liza
24 strawberries
250 ml white sugar
pinch of salt
Place the berries on a baking tray, sprinkle with white sugar and pinch of salt. Place in oven at 60ºC for 2 hours or until the sugar is melted and the berries are soft and shriveled. Cool and keep in the fridge.
Vin de Liza sorbet:
200 g caster sugar
1 1/3 cups water
1 vanilla pod, cut in halve
(lemon juice or a pinch of cinnamon) - to flavour
3 egg whites
4 - 5 liqueur glass of Vin de Liza
(Serves 6)
Dissolve the caster sugar in the water. Add the vanilla pod halves. Bring to the boil to obtain a light syrup. Remove from heat; discard the vanilla pod. Add a touch of lemon juice or a pinch of cinnamon. Mix well.
Whisk egg whites until firm peaks form and mix them gently into the syrup. Pour into the ice-cream maker. When the sorbet begins to freeze add the Vin de Liza. Beat for few moments, turn into a mould and freeze until required.
To serve: Place 4 poached berries with syrup on a plate. Add small pieces of gold leaf and one scoop of vin de liza sorbet on top.
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