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THE OYSTER BOX REVISITED
Recipes

 

BRANDIED PEARL COCKTAIL 

 

1¼ measures 10 yr old KWV Brandy
½ measure lemon juice
4 measures fresh pouring cream
½ measure sugar syrup

 

Shake in ice and strain. Garnish with a red cherry.

 

BTS

 

1¼ measure 10 yr old KWV Brandy
1 measure white rum
½ measure lemon juice
½ measure sugar syrup

 

Shake in ice and strain. Garnish with lemon slice.

 

DRUNKEN OYSTERS

 

1 tot tequila
6 oysters, shucked
1 tsp finely chopped coriander

 

For the salsa, combine:
½ paw paw, finely chopped
1 green chilli, seeded and diced
sea salt and freshly ground pepper, to taste
(Serves 6 )

 

Share the tot of tequila between 6 shot glasses. Lay ½ tbsp of salsa at the bottom of each glass and top with an oyster. Place another ½ tbsp of salsa over the oyster and garnish with fresh coriander.

 

BEA’S EGGS

To my mind, eggs are not just for breakfast. They can be a rich and decadent lunch or dinner option too. On Sunday nights I would sometimes struggle with what to feed my kids for dinner when they were young. I did not want to spend a lot of time cooking in the kitchen at the end of a busy weekend. So I thought, what else can I do with an egg.

 

Out of that creativity came some new egg dishes for the restaurants, and they have become long and enduring menu items for us at Red Carnation Hotels. I first served this at The Milestone, and this is one of our most popular items, offered at all hours of the day.

 

3 eggs
50 ml double cream
15 ml butter
25 g potted shrimps
25 g smoked salmon, cut into strips
10 g caviar
2 slices of bread 
rock salt

 

Carefully slice off the tops of the eggs with either a serrated-edge knife or a small pair of kitchen scissors. Pour the eggs into a bowl, whisk and then add the cream. Mix, melt the butter in a sauté pan over medium heat, then add the egg mixture. Whisk constantly until lightly scrambled; the secret here to achieving a very small, moist curdle is to constantly whisk the eggs with a small rubber-coated whisk to ensure the cooked eggs have the consistency of cottage cheese. Turn off the heat just as the eggs look almost cooked, to ensure they don’t dry out. Season to taste – though none is needed for the egg with the smoked salmon topping.

 

Clean the egg shells. Pour rock salt into three piles on the place. Place the egg shells on the rock salt and press lightly – easy now – so they stand up, or place three individual egg cups on the platter.

 

Carefully spoon the scrambled egg back into the shells. Wipe the outer shells with a wet cloth as needed. Then add a dollop of caviar to the top of one egg, smoked salmon strips the second and the potted shrimps to the last.

 

Toast the bread and cut each slice into 3 fingers. Arrange these on a separate plate and serve immediately.

 

BEA’S CHICKEN SOUP

Nowadays I refer this as “Nana’s Chicken Soup”, because my grandchildren are always asking for this simple but deliciously comforting dish. It is a staple in our home, and also one of the most popular items in all of the hotels.

 

I learned this recipe from my grandmother, and with it that the secret to great chicken soup is to use all the bones (and a few feet too!) and let it cook slowly over a long period of time. Reduce, reduce, reduce!

 

3 x 1 kg chickens, halved and quartered with necks, gizzards and feet if possible. (or 2 boiling fowl, if available)
4 large whole carrots
4 stalks celery
2 medium onions, whole
4 large whole leeks, cut in half
3 bay leaves
8 peppercorns
2 – 3 organic chicken bouillon cubes (in lieu of any salt)
6 sprigs parsley
100 g fine noodles, cooked separately

(Serves 8)

 

Put the chicken pieces, carrots, celery, onions, leeks, bay leaf, peppercorns and parsley in a large saucepan and cover with water. Bring to the boil and add two chicken bouillon cubes. Skim, then simmer for about six hours. Strain the soup into a clean pan. Dice a handful of the chicken meat (1 cm) and carrot from the soup and set aside.

 

Bring the soup back to the boil and adjust the seasoning for saltiness, add another bouillon cube.

 

To serve, add a few cooked noodles with a little of the diced chicken and carrots previously set aside. It is always nice to serve a crispy, warm, small minced chicken or meat pie with this soup.

 

This recipe also forms the base for a really good, strong stock.

 

BEA’S SEED LOAF

I have tried making numerous healthy brown breads in various ways. This has been one of my most enduring recipes, producing a bread that is nutty, aromatic and has a good crust. I love the smell as it is baking in the oven, and the way it toasts when sliced thinly with a slather of good butter and thick cut orange marmalade or Marmite in the mornings.

 

It is the perfect accompaniment to watching an African sunrise at The Oyster Box, Bushmans Kloof or the Twelve Apostles.

 

Dry Ingredients
250 g wholewheat flour
100 g oats
75 g shelled sunflower seeds
50 g all bran flakes
50 g linseed
50 g sesame seeds
50 g wheat germ
50 g corn flour
50 g hemp seed

 

Wet Ingredients
500 ml Bulgarian yoghurt
3 tbsp sunflower oil
3 tbsp honey
1 tsp bicarbonate of soda
1 tsp sea salt
2 tbsp molasses

 

Topping:
2 tbsp sunflower oil
25 g sunflower seeds
25 g oats

 

Mix all the dry ingredients together. In a separate bowl, mix all the remaining ingredients together. Combine and mix well. Heat oven to 180ºC. Transfer the mixture to a baking tin, top with a little sunflower oil, sprinkle sunflower seeds and oats on top. Bake for 20 minutes, then reduce the heat to 150ºC and bake for a further one and half hours. Remove the tin from the oven, and allow to cool before turning the loaf out onto a cutting board. Be sure to cut slices with a serrated bread knife.

 

CHICKEN AND PRAWN CURRY

 

1 kg chicken breast fillet (cubed) 
clarified butter, for sautéing
1 onion, finely sliced
3 tsp ground ginger and garlic mixture
30 g turmeric powder
10 g curry powder
1 tsp briyani mix
1 tsp garam masala
3 tsp tomato paste
2 tomatoes, puréed
1 kg large prawns, peeled
sea salt and freshly ground black pepper
1 tsp fresh mint
2 tsp fresh coriander
(Serves 4) 

 

In a pan over a medium heat, brown the chicken cubes in clarified butter, then remove from the pan. Add the onion and fry until translucent. Add the ginger, garlic, and ground spices and cook until the mixture becomes fragrant. Mix the tomato paste with one cup of water and add it, together with the puréed tomato, to the pan and cook for a further 5 minutes. Return the chicken to the pan and cook until tender. Place the prawns on top pf the chicken and allow to steam – mix into the curry when ready to serve.

 

Season to taste and garnish with fresh mint and coriander.

 

SLOW-ROASTED PORK BELLY

 

1.5 kg pork belly, trimmed and cleaned 
Chinese five-spice powder, for rubbing 
Maldon salt and freshly ground black pepper
canned baby apples, to garnish

 

For the sauce:
2 carrots, chopped
4 apples, chopped
2 stalks celery, chopped
3 leeks, chopped
½ cup soya sauce
3 tbsp apricot jam
Sea salt and freshly ground pepper

 

For the cabbage:
1 onion, finely chopped
2 tbsp olive oil
1 tsp caraway seeds
2 tbsp white wine vinegar
50 g sugar
1 red cabbage, finely chopped 
sea salt and freshly ground black pepper
(Serves 4) 

 

Preheat the oven to 100ºC. Rub the pork belly with the five spice powder and season liberally. Place on a roasting pan, skin side down and roast for 3 hours. Increase the temperature to 160ºC for the last 10 minutes to brown the meat while turning frequently. Serve with the sauce and cabbage and top with canned baby apples, warmed through and drained.

 

To make the sauce:
To the pork drippings, add the carrot, apple, celery and leek and roast for 5 minutes. Transfer to a saucepan over a medium to low heat and add the soya sauce and apricot jam. Simmer for 15 minutes, then strain, blend and season to taste.

 

To make the cabbage:
In a pan over a medium to low heat; sweat the onion in a little olive oil. Add the caraway seeds, white-wine vinegar, and sugar and cook for 2 minutes. Add the cabbage and allow to caramelise.

 

Season to taste and serve.

 

MY FAVOURITE VINAIGRETTE

I started serving this salad dressing  many years ago, and today it remains a wonderful complement to the Cobb salad with grilled chicken and avocado at The Egerton House Hotel, London. We’ve always had rave reviews from our restaurants for its freshness and flavour.

 

2 small garlic cloves
3 tsp Dijon mustard
2 egg yolks
2 tsp soya sauce
½ tsp salt
½ tsp Tabasco sauce
lemon juice
½ tsp white pepper
125 ml red wine vinegar
175 ml olive oil
75 ml vegetable oil
(Dresses a salad for 6)

 

Finely chop or crush the garlic. Combine all the ingredients except the oils until smooth, then gradually whisk in the two oils.

 

CHICKEN BURGERS

I created this during the time of our Colony Restaurant years ago. It came about from some time experimenting in the kitchen, trying to figure out an alternative to the basic beef burger.

 

At this time, the film Zulu with Michael Caine and Stanley Baker was being filmed in South Africa, and the two actors would often come to our restaurant to dine on their days off. They loved this chicken burger so much that I would make batches of them to take back to the set. They are easy to make, and are fantastic with almost any salad as a side dish.

 

1 large chicken, about 1 kg
1 litre chicken stock - homemade or store bought
1 organic chicken bouillon cube
25 g butter
2 tsp chopped parsley
2 tbsp chopped onion, browned
fresh ground pepper to taste
vegetable oil

 

Poach the chicken in chicken stock mixed with a little water for about 30 minutes until half cooked. Reserve the stock. Remove all skin and bones and roughly chop up the meat in the food processor, or by hand.

 

Shape into burgers about the same size of your favourite hamburger - mine are about 3 cm thick. In a pre-heated non-stick pan over medium-high heat, add two tablespoons of oil, then cook the burgers (not too close together) until golden brown and crispy, then turn one and cook the same again. Do not press down while cooking as this removes the moisture and makes the burger too dry. Serve with a little mango chutney on the side. BACK TO MAIN FEATURE…

 

 KWV INTERNATIONAL 
P.O. Box 528, Suider Paarl, 7624, South Africa
T: +27 21 807 3900 F: +27 21 807 3095 
E-mail: 
customer@kwv.co.za 
www.kwvhouseofbrandy.com

 

THE OYSTER BOX 
2 Lighthouse Rd, Umhlanga, Durban, 4320, South Africa
T: +27 31 514 5000  F: +27 31 514 5100
www.oysterbox.co.za

 

A Showcook Production
Photography by Franz Lauinger

 

 
 

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