Thursday, September 13, 2012
with honey ice-cream and berry coulis
Wednesday, September 12, 2012
I would like to know how many people are aware of our sea's and the fish inside them.
Tuesday, September 11, 2012
For those of you who don't know, I recently agreed to be an ambassador for SASSI, which stands for South Africa Sustainable Seafood Initiative, as I have realized more and more how bad the fishing stocks have become, the biggest problem remains that most people are uneducated to the fact, and there fore ignorance is bliss so they say, so I have taken it apon myself to try to educate as many people as I can about the resources in our oceans, I do not get anything from SASSI for doing this, what I get out of this is to know that my kids are going to be able to grow up eating and enjoying the oceans resources as I have been fortunate to do.
Monday, September 10, 2012
On the 28th Sepmember 2012, I will be hosting a spring spectacular dinner at St Francis Links, 3 course dinner with a cooking demo and an in depth discussion on cooking and eating sustainable seafood, an evening not to be missed. Only R150 per person, includes a guide to buying sustainable seafood. Hope to see most of you there.
Wednesday, August 22, 2012
The evening will involve the introduction of Molecular Gastronomy into classic dishes, and how the 2 can marry together. It will include an in-depth discussion on Molecular Gastronomy as well as the perception of flavours and all that influences them.
I have been playing with molecular gastronomy for about 18 months now and have found that it can be extremely interesting, but at the same time, it takes a special kind of person to buy into the whole concept, i enjoy playing with it, but i still prefer the old classics and a classic style of cooking, so on this evening i have ventured into doing both, so kind of a "New School" meets "Old School"kind of evening, i personally think that it is going to be a winner combination.
I don't like small poncy plates of food so this will not be an evening of that.
Cost is only R150 per person, this is for a 5 course meal and a demo/talk on molecular gastronomy.
Don't miss it!!!!!!
Monday, August 13, 2012
This is a little recipe that i worked on quite a while back, it is the result of a little research into molecular gastronomy. I know it looks like it can't possibly be tomato juice, but i promise it is pure tomato juice, I made this cocktail and tried it verse a normal bloody mary and out of 6 people tasting, all of them including myself preferred this version as it has much better tomato flavours and is not as bland.
Now I will explain as much of the recipe as possible, but I do not have exact measurements of everything, i am just really bad at doing that, and this was still very experimental.
Basic list of Ingredients
2kg Whole Tomatoes
125ml Tabasco Sauce
125ml Worcestershire Sauce
A whole lot of time
low calcium water
1 tsp salt - additive and preservative free
First up you quarter the tomatoes and cut out the middle "seed" pods, this is the only part that you want to use in this recipe, salt them and leave them in a warm place for about 6 hours, this will allow all the liquid to be released from the seed pods, now strain and pour the liquid into a long clear glass and store in the fridge for about 12 hours to allow the pigments to settle, now pour off the top liquid that is clear, and strain through cheese cloth that is folded 4 times so that it is thick and catches the last of the particles, take a 1/4 cup of water and dissolve 1/4 tsp agar agar in the water whilst boiling it on a stove top. Once the agar agar was dissolved take it off the heat and leave to cool, then whisk this into the clear tomato juice and place in the fridge to set.
Take 10g of Sodium Alginate and dissolve it in 2lts of low calcium water, you will need to use a stick blender to do this as sodium alginate is hydro-phobic, once all the alginate has dissolve you need to place this mixture in the fridge and leave to settle all the bubbles out, takes about 24 hours.
Take the Tabasco sauce and mix it with 1/8 tsp of sodium citrate and 1/4 tsp of calcium lactate, mix this together and leave so that all the bubbles can settle.
Take the Worcestershire sauce and mix with 1/8 tsp of Xanthan Gum, 1/8 tsp sodium citrate and 1/4 tsp calcium lactate and also leave to settle.
Now take the set tomato juice and puree it in a food processor, this gives it the same "pulp" like texture as tomato cocktail, mix with vodka and pour into a cocktail glass with some crushed ice.
take a spoon of the Tabasco mixture and gently place it into the alginate bath, leave it for 2 minutes take it out with a slotted spoon, it will have a translucent membrane around it that will hold it, gently place this into the cocktail and repeat the process for the Worcestershire sauce.
Garnish with a celery stalk and a straw, sit back and watch in amazement at the beauty that you have created.
Got to love being a Chef!!!!!!!!
Thursday, August 9, 2012
Friday, August 3, 2012
A little something that i have been playing with this winter is cured meats, very interesting thing this, i have played around with some bacon, I made my own smoked streaky bacon, absolutely wonderful, totally totally different to any store bought stuff that you find. I have now got curing some savoury bacon, maple bacon, parma ham and my second batch of pancetta, I have had my first batch an almost failure and have researched it a little more and found out where I went wrong so no it is off to making the parma and a second batch of pancetta that is going to be much more successful. All of this is in aid of being able to offer as much food on our menu's that is produced in house without artificial curing agents and extra added preservatives and all the other stuff that your body 1) doesn't want 2)doesn't need 3) wasn't designed to use. Salt curing of meats and the use of nitrites in curing meats has been around for hundreds and hundreds of years, it just seems that of late "my generation" is losing touch with all of these wonderful and amazing crafts like making cheese, eating organic vegetables straight out of the garden eating meat that doesn't have growth hormones and antibiotics injected into them on a regular basis.
I put this all down to people becoming more driven by money and the lust for it that globalization has reigned supreme, i know for a fact that my grand parents used to grow all of these things and produced all of these things on there own, and this was not the way that they only lived my gran father still had a job on the gold mines, but it was the norm back then to have your own chickens, a big vegetable patch, some pigs and sheep. Now all we want it live is convenience and ease of living hence nice big houses with small gardens. So it gives me great pleasure in being able to do something that is now classed as Artisan, i love making sour dough breads, my own sour dough culture i have been using for 4 months now and is thriving, I enjoy making my own sausages so much so i do not buy any in anymore, it is too easy to make and a heck of a lot cheaper. I really enjoy making my own cheeses and have now found a way to make REAL ricotta instead of throwing the whey away, so it costs me nothing to make just a little time, and then i have the advantage of using this ricotta in making some pasta dishes, which I also make my own pasta as well.
I can see by December offering a Ploughmans platter with Homemade sour Dough Bread, Homemade pork and beef sausages, homemade pickles and preserves, pancetta, parma ham and homemade cheese, and all of this in an upmarket restaurant setting. I couldn't think of anything better to be doing other than something that has been forgotten over the years, it is the same when it comes to my cooking, i love to recreate old restaurant classic - again because these things are being forgotten.
Now i know i have gone a little off the beaten track here in this blog as the main aim was to talk about the productions of hams. So let me get back to the point........
The basics of making any hams and cured meats the most important thing is hygiene and sterilization of everything used in the production process, then secondly is good salt that is free of any additives, and then thirdly is good quality pigs!!
Now this last one is the hardest one to find, i am battling tremendously to find naturally reared pigs that have only been feed on raw vegetables and natural proteins and not fed on pellets and old restaurant scraps, i have been battling so much so with this that i have now decided to rear my own little porkers to make hams and bacon and so forth with. I have a supplier and friend who i get all my organic produce from and he would love to rear them for me, the area he has for them is probably around 30m x 5m and is it totally free range, with some citrus trees on on of the boundary fences (that means lots of lovely windfall fruit for the piggies) and then it has a beautiful roofed area that we will concrete for them to sleep in, now i know that are might not sound big but it is if you consider that i only want to rear 3 pigs at a time. they will be fed on all the off cuts of the organic produce, i also have alot of vegetables peels that i keep for a worm farm at the moment that i can fed them, and also the left over whey from my cheese making to give them as protein, so it seems if all goes according to plan that i will be growing some really good A-grade pork soon.
Ok now to get back onto track again, so if you have these essentials you're more than half way to making good ham, the last thing that you need is a storage area that is around 15c and about 80% humidity, this is a lot easier than you think, I have used a double door standing fridge that has been set to 15c, and i have a couple of buckets of water in there to create good humidity, you can buy a simple humidifier that can be set.
Now you have everything you need and you want to make ham, lets start with the most famous of them all the Parma ham, who you can only call Parma Ham if it comes from certain parts of Italy and has been through all the strict checks, so for ease i am going to call it prosciutto, which is the same thing.
You will need 1 Pork back leg whole with the trotter still attached
2kg additive free salt
500g black pepper
500g pork lard (you can buy some pork back fat from the butcher cut it up small and cook it gently for a couple of hours to render out all the fat) now if you are rearing your own pigs, this would be something to use instead of just throwing it away.
Firstly you need to cut out the aitch bone, so that the only bone that is visible is the ball joint of the hip, any exposed bones poses a higher risk of spoilage, now you must liberally salt the leg, and especially concerntrate on the exposed meat section of it, them place this into a non reactive container cover with cling film and place 10kg weight on it, you need to leave it in the refridgerator or 1 day per 500g weight, i started with a 8,2kg leg so i left it in for 17 days, you will need to check it every day and if there is any liquid at the bottom of the container you will need to pour that out, dry the container and re-salt the meat.
Once you have done this process so can wash off all the salt and pat the meat dry with some kitchen paper, once it is dry pack the exposed meat part with lard and then black pepper, the black pepper stops bugs and insects from sitting on it exposing it to bacteria.
Now comes the fun part of all of this, you need to hang this for about 12-24 months at 15c at 80% humidity.
it will lose about half its original weight when it is ready. then slice super thin and enjoy!!!!!!!!!
here is a quick little interesting thing that i am sure more people dont know about,
Proper Bacon the way it is meant to be made takes around 8-10 days to cure, commercially produced bacon from the time of starting the curing to being sliced and packed ready for resale is about 3 hours!!!!!!!
Thursday, July 12, 2012
Wednesday, June 27, 2012
This is just a last reminder to book for my winter warmer special 3 course meal with a cooking demo and a gluhwein for only R150 and kids will be accommodated with a movie, meal and shake/hot chocolate for R35.
Bookings close 9:00am on Friday morning.
Everything is produced in house, all meat is hung for a minimum of 21 days by myself, sausages are made and smoked by myself. it is a offer you cannot miss, so make sure you are a part of it!!!!!!!
Monday, June 25, 2012
Tonight is our easy Monday dinner consisting of a choice of mains and a dessert for only R68 (for the youngsters older than 65) and R78 for family and friends younger than 65.
Today is Delicious Crispy Pork Belly with Vegetable stir-fry and a Sweet Potato and Carrot Rosti and Pan Jus, or Madagascar Pepper Steak Pot Pie with creamy Garlic & Thyme mashed potatoes and a onion gravy.
and then as the saying goes the proof is in the pudding, there is a decadent chocolate brownie with vanilla scented cream for dessert.
for a reservation please call 042 200 4500.
Saturday, June 23, 2012
Wednesday, June 13, 2012
The Hot Curry for tonight is a Chicken Madras Curry, this is a basic Pakistani curry from the northern region of Baltistan in Kashmir, it is quite heavily spiced but just as aromatic to help cope with the heat.
Next up is an aromatic Cape Malay style fish curry, this has the traditional fruitiness of the Malay curries but slightly more spicier than normal, really good fish curry!!! one of my favourites.
Diwali Vegetable Curry is the 3 mildest curry tonight and this one comes from my Sous Chef Angie, she introduced this one onto the curry menus a couple months back and it has been a hit every time, it is a nice mix of aromatics along with a little spice and complimented with coconut milk a must have!!!!
Then the mildest curry tonight is a Sri Lankan Lamb curry, strong Lamb flavours to this curry, this is a very "curry" flavoured curry, most people in South Africa will comment and say it tastes like a "Durban" curry, i hail from Durban and i love Durban curries so it goes without any saying that this is on top of the list for me when it comes to good curries.
Monday, June 11, 2012
I was fortunate enough to get 3 beautiful bucks from a friend and i decided that would make a wonderful winter special, so i have hung them in a cold room, the springbucks are still happily hanging there, the funny thing about hanging meat is how much we have lost doing it!! i have been researching it and some 100 years ago, it was the norm to hang meat anything from 3 weeks to 3 months, and during this time that the meat is hanging, there are little enzymes at work breaking down the connective tissue and collagen, these are the 2 protein structures that give meat its toughness, after around 1 to 3 hours of being killed rigors mortis sets in and then the muscles of the animal contract and stiffen, after 12-24 hours of being dead the enzymes that break it down start to work and the longer they are left the more is broken down. Furthermore if it was a healthy animal there are no microbes/pathogens in the animal to cause it to go rancid, therefore the only place on the animal that would start showing signs of spoilage are those that have been exposed to air, i.e the surface of the meat, and in my studies of this matter I have realized that all you need to do is trim away these rancid pieces of surface rot, as it will not affect the meat internally. i have notice that there is some mould developing on the surface of the meat but i have wipe it a solution made up of sodium nitrate and salt which is used in the curing of meat and hams as it inhibits the growth of unwanted microbes/pathogens.
I have also learnt in my 1 year of cheese making now that certain surface moulds are beneficial and are not of a concern (if you know which ones) however i am not willing to take to make risks when it comes to this hence the nitrate wash. over the past 2 weeks there has been a serious change in the colour of the meat as it loses moisture and the meat becomes more intensified, it is amazing to watch, it has gone from a dark red colour in the beginning to a deep dark purple now.
I have still not tasted any of it yet except for the blesbok that i cut up to make sausage from which is really really tasty i have made a spicy smoked sausage from them, if you would like to taste be sure not to miss our winter warmer special at the end of this month the 29th June 2012.
Saturday, June 2, 2012
been entertained with a movie, meal and a milkshake or hot chocolate for only R35, there will be someone to look after them as well, while the parents enjoy a live cooking demo and a 3 course menu (and a glass of gluhwein on the house), please be sure to book to avoid disappointment. hope to see everyone there!!!!
Cannot wait to get started!!!
Saturday, May 26, 2012
2 Large Butternuts, peeled, seeded and cubed
4 sprigs of thyme
salt and freshly ground black pepper
2 TBSP butter
50g Grated Parmesan
240g Gorgonzola (if you buy the fairview cheese buy the Blue Tower not the Blue Rock, the Blue Tower is the creamy gorgonzola styled blue cheese)
2 cups Risotto Rice (i like to use Arborio)
1 medium onion finely diced
2 cloves garlic, crushed and finely sliced
olive oil for cooking
1/4 cup toasted pumpkin seeds (optional)
40g Panchetta (optional)
1 cup good chardonnay or good dry white wine
pumpkin seed oil (optional)
First start off by dividing the butternut into 2, one part you are going to boil in some lightly salted water until soft, then puree it, the other half you are going to roast in the oven with the thyme, salt, pepper and drizzled with olive oil, roast for around 25 min at 200˚c, until slightly crispy on the out side and soft on the inside.
Now you can start with the risotto itself, firstly fry off the onion in olive oil until translucent, add the garlic and Arborio rice and carry one frying, stirring constantly, for about 2 minutes until the rice is evenly coated with the olive oil, now add in the white wine and let this simmer until it is almost all been absorbed by the rice.
now add in 1/2 cup of hot water and stir until absorbed, you need to repeat this process until you can see the white of the rice is only a tiny little line through the middle, then you need to add in the puree'd butternut, seasoning, butter and Parmesan cheese, stir rapidly until all the cheese has melted (the reason for using Parmesan and Gorgonzola in this recipe, is that the Parmesan holds the risotto together because it is sticky when it melts) Now you can add in 200g of the Gorgonzola and the roasted butternut, stir in, check for seasoning and adjust if needed.
Take out now while there is still a little slit of white in the rice, this will be served "Al Dente" once on the plate/bowl you can garnish with toasted pumpkin seeds, Gorgonzola, panchetta and pumpkin oil like the picture above or you can take some butter and on a medium heat fry some sage leaves until the butter starts to turn golden, and drizzle this over the top of the risotto...yummmmmmy my favourite.
Now for those of you who didn't get the hey presto moment from above, the reason for not using stock in this risotto is because i have used a butternut puree to give it the full flavour that i want it to have, and then the roasted butternut adds in a different dimension into the overall mouth feel and flavour.
Monday, May 21, 2012
Tuesday, May 15, 2012
Wednesday, May 2, 2012
Here is a picture of all my cheese's to date, there are a great variety of cheese's including 10month old gruyere's, Monterey Jacks, Cheddar & Gouda's, 11 Month old drunken pecorino, Racelette, tomme de lullin, Emmenthaler, Limburger, camembert, gorgonzola, stilton style blue, and still growing daily.
If you would like to taste these Artisan Cheese come up to St Francis Links and order a cheese board, all the cheeses on there are from this collection, ask to speak to myself and i will come and do a little talk on the cheese for you.
Tuesday, May 1, 2012
Beignets with apple butterscotch
These are one of the first “fried” dough desserts that originated in France in the 1600’s, there are links to it with the Celtics and the Islamic influence of Spanish cooking who used to make something very similar but with deep fried choux pastry, however the beignets as the rest of the world knows them to be are thanks to the French once again….
They came long before the doughnut so I do still prefer to make them, and you can always fill them with a nice fruit puree or sauce like i do in the recipe below.
Prep Time 15 minutes (2 hours proving time)
Cooking time 30 minutes
250ml tepid water
75g fresh yeast or 3 pkt’s instant yeast
½ cup melted cooled butter
1 cup of sugar
1½ tsp salt
500ml boiling water
500ml evaporated milk
5 eggs beaten
2 kg’s bread flour
Mix the yeast in with the tepid water, 3 tbsp of the brown sugar and 125g of the flour, leave for between 5-10 minutes to sponge.
In a separate bowl add in the butter, salt, rest of the sugar, boiling water and evaporated milk and leave to cool until tepid, then add in the yeasty water and beaten eggs, mix and gently mix in the remaining flour, until the dough starts to form balls, take it off and cover with a damp tea towel and leave to rise in the refrigerator for 2 hours.
Take the dough out cut into 2 equal pieces and roll out until about 1 cm thick, then cut into diamonds about 2 inches x 3 inches. And then deep fry in hot oil for around 3-5 minutes until nicely puffed up and golden brown. Take them out of the oil and dust them with castor sugar.
Apple Butterscotch Ingredients
3 granny smith apples, peeled, seeded and cubed
250ml fresh cream
250g brown sugar
Pinch of coarse salt
Place all the ingredients into a pot and leave to simmer for around 20-30 minutes until the apples start to break down, at this point puree everything with a stick blender and strain through a coarse sieve to get out any hard bits. (if you like you can add some Brandy into this mixture or Calvados, or a small amount of Stroh rum, lifts it to a new level.
Finishing the dish
Take the beignets and inject them with the apple butterscotch until full, serve with some freshly whipped cream or a good vanilla ice-cream.
Enjoy these as a nice weekend breakfast or dessert at a dinner party, or on a lazy Sunday afternoon best with some hot chocolate or strong coffee!!!!!!!
Wednesday, April 4, 2012
Friday, March 30, 2012
Now back to the stock making.......Basic Beef Stock
as any chef or cook will tell you the only thing that is going to make one chef's food that much more different to another is his stock, it is the foundation to soo many things in the kitchen from sauces to soups, stews and many more things, so if you have a really good tasting stock, your halfway to a good meal already. Despite popular belief stocks are not cheap to make, and they are time consuming.
2kg Carrots roughly chopped
10 medium Onions roughly chopped
2 bunches of Celery roughly chopped
2 Bunches of Leeks roughly chopped
10 fresh ripe tomatoes
big handfull fresh parsley
small handfull Thyme
small handfull Rosemary
3 star anise
3 heads of garlic cut in half
100g whole black pepper corns
500ml Ghee (clarified butter)
30kg meaty bones
Brown Chicken Stock
is very much the same as making beef stock except it doesn't take as long to make and it doesn't have the tomatoes in it.
1kg Carrots roughly chopped
5 medium Onions roughly chopped
1 bunches of Celery roughly chopped
1 Bunches of Leeks roughly chopped
big handfull fresh parsley
small handfull Thyme
small handfull Oregano
1 head of garlic cut in half
25g whole white pepper corns
150ml Ghee (clarified butter)
2 whole chickens
Now the process is exactly the same as the beef stock, fry off the vegetables first and roast the chicken in the oven, once the vegetables have got nice colour to them add the whole chickens and the rest of the ingredients and cover with water and let it cook out for a minimum of 4 hours, strain it, then place the liquid in the fridge and let it get cold so all the fat sets on the top of the stock, you can then scrape them off. Now from here i will melt it down again because it sets into a jelly in fridge, then when it has melted down i will strain it through a Chinios strainer and then again through a muslin cloth, this is to remove any impurities that may be in the stock, then it gets put into 1lt bags and frozen until needed.
Happy cooking guys, hope this is informative
Thursday, March 29, 2012
So what i am doing now is starting from the basics that i needed to from the start i am currently ready a book titled ...On Food and Cooking, the science and lore of the kitchen by Harold Mc Gee for those of you who don't know who he is, he is one of the prominent figures in the molecular gastronomy movement he was inspired by a quote from Nicholas Kurti that is "I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus we do not know what goes on inside our soufflés." and after reading that he started his research into what happens in our food, and has inspired the likes of Heston Blumenthal and many other chefs, his work is not easy ready however as it is all about the "why's" on everything in cookery, but i can say it is a must read for any chef who wants to further the skills as when you start to understand the why in cookery you can start to figure out the how in what you are doing, it is the building blocks that any good chef should have behind them, i remember always saying that cooking isn't rocket science, well now i have realized that it isn't, it's more detailed than that!!
i have now ordered another book by Herve This (pronounced Thess) to back the book from Harold Mc Gee, i feel that after that as my backing and start to what i want to accomplish i should find the experimenting alot more fun and interesting, and will have the knowledge that i need to do it professionally.
Now what alot of people don't realize is that this is study the chemistry of food, the molecules in food and how the react to certain ingredients, etc etc it is really hectic, i have been trying to read Mr Mc Gee's book as fast as i can but realize very quickly that it is not a quick read as you need everything to makes since in your own mind before you can carry on to the next thing.
In my studies thus far i have come to realize 2 things, Milk and Eggs are the most amazing natural ingredients on this planet, like seriously mind blowing, the reason why i say only 2 things i have only covered 2 chapters in this book and they are on Milk and Dairy products and eggs!!!! Mind blowing when you know How and Why!!!!!!
Any way as i keep ready my books i will keep my blog updated, if you would like some recipes i do a recipe of the week in the online newspaper....stfrancisvillagenews.com so go to that site and you will still get some good recipes of mine.
Thursday, February 9, 2012
It's been a while since my last blog and this one is very different as well, those who know me know how passionate I am about everything food related! This new little adventure has taken me down the path of fresh snails, little do people know that most of the snail if not all the snails you eat in restaurants and buy in tins are just plain brown garden snails.
I have been researching it a little.and found that in south Africa our garden snails are amoung the best flavoured snails to eat. So I have managed to get together 50 snails and I am busy getting them ready to eat, its a bit of a mission but I am sure that it is going to be worth the time spent.
(they really seem to enjoy their "shower" they all come out and are really alive after it)
So now it starts off with "washing" them which involves cleaning them out of any poisonous leaves or pesticides that they may have eaten, so usually they starve them for 10 days, but I have chosen to feed them a diet of fresh organic rocket and organic fennel, I take them out of their habitat every morning and wash them lightly with water, funny thing that because it gets their stomachs working, then I put them back into their habitat with food, I will continue this for 4 days, after day one the poo has already changed from black to dark green, then after the flushing of the system I will starve them for 2 days by only washing them in the mornings.
(this is them in their habitat for the last time, tomorrow i will start with starving them for a day or two)
After that I will make a mixture of salt, cider vinegar and flour, this will kill them, then they will be boiled for a couple of minutes and them taken out of their shells, there is a little black area on the end of their tail which needs to be taken off if it has developed, other wise leave it, this is usually the "pancreas", you can eat it but in the case of larger snake it doesn't taste great. At this point they are good to eat, I will then try a coupe of recipes with them, I will be sure to of that too, just remember whenever you order snails you can do at at home or free