ASSIETTE OF TOMATO
Tomato and Truffle Gazpacho:
1 onion, finely chopped
1 clove garlic, finely chopped
2 sprigs thyme
20 ml olive oil
100 ml dry white wine
5 plum tomatoes
2 cans tomato cocktail
salt and pepper to taste
50 ml truffle oil
Sauté
onion, garlic and thyme in olive oil
over a low heat. Add white wine and reduce. Add tomatoes and simmer for about 10 minutes. Add tomato cocktail
and simmer for another 10 minutes or until the flavours have infused.
Remove from the heat and add truffle oil. Blend well until the
truffle oil emulsifies - gazpacho should have a creamy consistency.
Season to taste. Serve chilled in demitasse cups.
Roasted tomato and caramelized onion tart:
500 g homemade puff pastry, rolled out into a
rectangle of 20cm x 25cm and about 5 mm thick.
2 onions, finely sliced
2 sprigs thyme
100 g butter
100 ml dry white wine
50 g sugar
10 plum tomatoes, blanched and refreshed
For puff pastry bases,
portion
puff pastry
into 20 squares of 5cm x 5cm each. Place on an oiled tray and place
in the refrigerator to rest for half an hour before baking at 180ºC for
10 minutes.
For the caramelized onion: place
butter,
thyme and finely sliced onion in a large wide-based saucepan and sweat
until translucent. Add white wine and reduce. Add
sugar and allow to caramelize lightly. Allow to cool.
Quarter
each of the blanched tomatoes and remove
seeds (only the flesh should remain).
To assemble, place a small spoonful of the
caramelized onion on each puff pastry base and top with two of the plum
tomato quarters. Place in a preheated oven and bake at 180 ºC until heated through.
Confit of smoked
rosa tomatoes with Swissland Goats Brie:
1kg rosa tomatoes
5 rooibos tea bags for smoking
10 ml salt
10 ml sugar
10 ml balsamic vinegar
100 ml olive oil
20 g basil, chiffonaded
1 kg Swissland Goats Brie
Place tea leaves in the base of a large saucepan
and heat until smoking. Cover the saucepan with a wire rack and
arrange the rosa tomatoes over this. Cover with a bowl large enough
to seal the saucepan and smoke the tomatoes for a few minutes.
Remove, and place smoked tomatoes in an oven dish. Sprinkle with salt, sugar, balsamic vinegar and
olive oil. Bake at
180ºC for about 10 minutes or until slightly softened. Remove
and stir through the chiffonaded basil.
Serve at room temperature with the
Swissland Goats Brie.
ASPARAGUS
WITH ORANGE HOLLANDAISE, MICRO-GREENS AND TOASTED PINENUTS
5 punnets of fine pencil asparagus
500 g butter
200 ml fresh orange juice
6 egg yolks
250 g micro-greens/baby salad leaves
200 g pinenuts, lightly toasted
Bring a large pot of water
to simmer, and blanch
the asparagus for 1 - 2 minutes.
Meanwhile melt and clarify butter for the
hollandaise. Pour orange juice in a small saucepan and reduce to about
50 ml. Whisk in egg yolks, and return to a low
heat. Gradually add clarified butter while whisking continuously
to form a light, well flavoured hollandaise.
To serve:
Arrange asparagus
on the serving plates, and spoon over a little of the hollandaise. Gratinée lightly with
a blowtorch, and garnish with the micro-greens. Sprinkle with the
toasted pinenuts.
PAN-SEARED
FRANSCHHOEK SALMON-TROUT WITH
VANILLA AND LIME POMME PURÉE, STRAWBERRY SALSA
2
kg Franschhoek salmon-trout fillets, portioned into 100 g slices
salt and pepper to taste
1.5 kg potatoes, peeled and diced
1 vanilla pod
150 ml cream
150 g butter
grated zest of 3 limes
1 punnet strawberries
1 small red onion, finely chopped
20 g chives, finely chopped
For the pomme
purée: Place potatoes in a
large saucepan, cover with cold water and a pinch of salt and bring to a
simmer. Cook until tender. Meanwhile remove seeds from
vanilla pod and add to cream and butter in a small saucepan, and heat
through. Pass cooked potato through a potato ricer/mouli, and
add vanilla cream and lime zest. Stir through with a spatula.
Season to taste and place in a piping bag.
For the strawberry salsa:
brunoise the strawberries
finely and place in a bowl. Mix with chopped red onion and
chives.
To serve: Arrange
salmon-trout on a baking
tray and place under a preheated salamander for 2 - 3 minutes (depending on thickness of the fillets). Turn each fillet over with
a spatula and cook for a further 2 - 3 minutes. Pipe a small rosette
of the pomme purée in each dinner plate, and place the salmon-trout over
it. Top with a small spoonful of the strawberry salsa. Garnish
with fresh chervil and herb oil.
WARM
SALAD OF CONFIT/SMOKED QUAIL WITH LENTILS,
WILD MUSHROOMS, WATERCRESS AND SHAVINGS OF FRESH PEAR
WITH HAZELNUT DRESSING
20 deboned Quails, portioned into breasts and legs
200 g duck confit fat
10 springs thyme
salt and pepper to taste
100 g wood chips for smoking
500 g brown lentils
1 small onion, finely chopped
30 ml olive oil
1 clove garlic, crushed
2 springs thyme
300 g portabellini mushrooms, cleaned and halved
300 g fresh shiitake mushrooms, quartered
300 g cèpes, sliced
100 g butter
50 ml olive oil
500 g baby watercress
3 forelle pears, peeled
50 ml white balsamic vinegar
1 egg yolk
150 ml hazelnut oil
5ml Dijon mustard
50 ml honey
For the Quail:
Place quail legs in an oven proof dish and cover
with duck confit fat , thyme and seasoning. Cover with a double layer of
tinfoil and bake at 150ºC for about 1 hour and 20 minutes or until
tender.
Place the woodchips in the base of a wide-based
saucepan and cover with a wire rack. Heat until the wood chips start
to smoke, and arrange the quail breasts over the rack skin-side down.
Cover with a bowl and lightly smoke for a few minutes.
Bring a pot of salted water
to a simmer and cook lentils until tender. Meanwhile sweat the finely chopped onion,
garlic and thyme, and add to the cooked lentils.
For the wild mushrooms: Heat a wide-based non-stick
pan and add butter and olive oil. Add mushrooms and sauté until tender.
For the hazelnut dressing:
Blend together the egg yolk and white balsamic
vinegar until smooth. Gradually add hazelnut oil in a thin
stream until emulsified. Season to taste and add mustard and
honey.
To
serve: Place a spoonful of lentils in
the centre of the dinner plate and top with a spoonful of the mélange of
wild mushrooms. Arrange quail breasts and legs around the
lentils and top with the baby watercress. Drizzle with a little of
the hazelnut dressing.
PAN-GRILLED
LOIN OF SPRINGBOK SERVED WITH A PARSNIP ROSTI, BABY BEANS,
CARAMELIZED RED CABBAGE AND A PINOTAGE AND CHOCOLATE JUS
2
kg springbok loin, portioned into 2 x 50 g
medallions per person
100 ml olive oil
30 g rosemary, finely chopped
1kg parsnips, peeled and finely grated
1 egg
salt and pepper to taste
750 g baby beans
30 g butter
1 head of red cabbage
50 g fine salt
100 ml vegetable oil
200 ml red wine/port
100 ml red wine vinegar
100 g brown sugar
2 lt beef stock
500 ml pinotage
50 g bitter dark couverture chocolate
For the springbok:
Marinade the medallions in the
olive oil and rosemary and reserve.
For the rosti's:
Combine grated parsnip with the
egg, season lightly and shape into rounds using a metal ring about 5 cm in
diametre. Fry off in a preheated wide-based saucepan with a little
vegetable oil until golden brown on both sides and cooked through.
Bring a pot of salted water up to a simmer and blanch
the fine beans for 2 - 3 minutes. Drain, and stir through the
butter. Season to taste.
For the red cabbage:
shred finely and place in a
large draining colander sprinkled with the salt. Allow to stand for
1 hr before rinsing well. Dry off cabbage on absorbent paper
before frying off in a large wide-based saucepan with a little vegetable
oil. Add the red wine , red wine vinegar and sugar and simmer
over a low heat until all the liquid has reduced off and the cabbage is
caramelized.
For the Pinotage and chocolate
jus: Place pinotage in a saucepan and reduce by
2/3. Add the beef stock and reduce by half again. Stir through
the bitter chocolate just before serving.
To serve:
Heat a large frying/grill pan and sear
springbok medallions until well-browned. Cook seared medallions
in a preheated oven at 200ºC until medium rare - about 3 minutes.
Serve with a rosti and baby beans, topped with a little caramelized red
cabbage. Drizzle with the pinotage and chocolate jus.
HOT
CHOCOLATE FONDANT, MORELLO CHERRY SORBET
500
g dark chocolate couverture (Callebaut)
500 g butter
10 eggs
10 egg yolks
250 g castor sugar
50 g strong flour
500 g frozen morello cherries
500 g sugar
500 ml water
100 g liquid glucose
For the chocolate fondants:
Melt together
chocolate and butter over a bain
marie. Lightly whisk together the eggs, egg yolks and sugar just to
combine. Fold together the melted chocolate mixture and the egg
mixture using a whisk, and then lastly the flour.
Pour into well-greased dariole moulds and allow to
set for 2 hours. Bake in a preheated oven at 180ºC for 9
minutes.
For the morello cherry sorbet:
Place all the ingredients in a large saucepan and
bring to the simmer. Cook until all the sugar has dissolved and the
cherries have softened. Blend well, strain and allow to cool before
churning in an icecream machine.
WHIPPED
BRIE LAYERED BETWEEN SESAME FILO CRISPS WITH TOASTED ALMONDS AND
PEACH CARPACCIO
1.5
kg Dalewood brie, rinds removed
500 g filo pastry
250 g melted butter
100 g sesame seeds
250 g flaked almonds, toasted
500 g fresh peaches, finely sliced
20 g mint, chiffonaded
For the whipped brie: Place the brie in the
mixing bowl of a Kenwood, and whip until thick.
Meanwhile layer 4 sheets of filo pastry together,
brushing each layer with melted butter, and sprinkle with sesame seeds (top
layer). Cut the rectangular sheet into triangles and bake in a
preheated oven at 180ºC for about 5 minutes until golden.
To serve: arrange the very thinly sliced peach along
the edge of the dinner plate. Layer the whipped brie with the sesame
filo crisps and sprinkle with toasted almonds.
UNIQUE TO BUSHMANS KLOOF
• Bushman Rock Art
The reserve is rich in Bushman rock art with over 130 pristine sites, some
dating as far back as 10 000 years ago making them one of the oldest recorded examples of human art. Visitors may join daily-guided walks with
experienced rangers along rivers and through the veld to view a selection of
the sites.
Contact us
SALES & RESERVATIONS
Tel: +27 (0) 21 685 2598, Fax: +27 (0) 21 685 5210
P.O. Box 38104, Pinelands, 7430, Cape Town, South Africa
LODGE
Tel: +27 (0) 27 482 2627, Fax: +27 (0) 27 482 1011
P.O. Box 267, Clanwilliam, 8135, South Africa
info@bushmanskloof.co.za
