Archive for July, 2012

Potato Roesti

Tuesday, July 31st, 2012

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Potato Roesti is a breakfast dish originally eaten by farmers in the canton of Bern, Switzerland. Of course it is now eaten in restaurants all over the Western world. The Swiss consider this a national dish, although it is mainly eaten in the German part of the country.

Consisting mainly of grated potatoes, either raw or cooked, the addition of other ingredients such as bacon, cheese, onion herbs or apple is considered a regional touch.

Potato Roesti

Makes 4 portions

850          g              Large potatoes, washed

100          ml            Clarified butter

50            g              Onion, sliced

100          g              Julienne of bacon

Salt

Freshly ground pepper

Cook the potatoes in their skins in salted water until they are cooked three-quarters of the way through, remaining slightly firm.  This is important as they are going to be grated and re-cooked a second time. Remove the potatoes from the water and allow to cool in the fridge before peeling.

Heat 20ml clarified butter in a pan, add the onion and bacon and sweat without colour.  Remove from the pan and allow to cool.  Grate the potato on the largest blade of the grater to create long strips of potato.

Pre-heat the oven to 180°C.  Gently mix the onion and bacon through the potato and season with salt and freshly ground pepper.  To make individual roesti, form the potatoes into balls weighing 200g each.

Heat 10ml clarified butter in each of the blini pans and add a ball of potato to each one.  Using a palette knife, press the potatoes down so that they have an even and flat surface.  Run the palette knife around the sides of the pan to prevent them from sticking to the side of the pans.  Over a gentle heat, cook the roesti for 6 – 7 minutes until they are crisp and golden brown.  Turn the roesti out onto a plate.  Wipe out the pans and add another 10ml clarified butter to the pans and cook the other side of the roesti until crisp and golden brown.  Transfer the roesti to the oven and cook for a further 5 minutes to make sure that they are heated through.  The roesti can be prepared in advance and reheated through in the oven before serving.

 

Tags: , ,
Posted in Uncategorized | 4 Comments »

MasterChef SA Winner

Wednesday, July 25th, 2012

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Deena Naidoo is South Africa’s first MasterChef winner, congratulations to him!

After 18 tough weeks, he beat Sue-Ann Ellen to the post.

The  finalé consisted of three rounds: a mystery box, an invention test and a pressure test.
The mystery box revealed a selection of veggies, which the Deena and Sue-Ann had to make a starter with. Sue-Ann made beetroot and goats’ cheese samoosas with crispy fried ribbons of vegetables and a herbed mayonnaise.
Deena made a medley of vegetables: sautéed Brussels sprouts, roasted root vegetables and a parsnip purée.
For the invention test, which was the main course, Sue-Ann decided to make a poached fillet of beef with a jus and vegetables. Deena: coriander crusted lamb loin with onion and spinach bhaji and roasted potatoes.
The dessert for the pressure test: a deconstructed milk tart consisting of thin pastry layers with a base of cinnamon and apple gel and piped-out milk tart filling.

In addition to the title, Deena won R8m in prizes, including R250 000 in cash from Robertson’s, one of the show’s main sponsors, a car from Hyundai and the opportunity to run his own restaurant.

We look forward to the next MasterChef series.

Tags: , ,
Posted in Uncategorized | 2 Comments »

Kobus van der Merwe

Saturday, July 21st, 2012

 

 

 

 

 

 

 

 

 

Taking in the blog that is Sardines on Toast by Kobus van der Merwe, makes one want to jump in the car and head out to Paternoster, RIGHT NOW! The beautiful images of the dishes he creates at Oep ve Koep are inspiring to say the least. Using what is seasonally and locally available, he creates dishes that are nothing short of amazing.

 

 

 

 

 

 

 

Graphic designer turned chef, Kobus favours raw nature over science. His passion for foraging for edible West Coast veldkos has led local diners to liken him to celebrated Danish chef, René Redzepi, of Noma fame. He harvests his food sustainably on a daily basis from the surrounding veld, sand dunes and seashore. He then transforms his pickings into modern dishes that pay homage to the distinctive flavours and regional character of West Coast country food.

 

 

 

 

 

 

 

 

 

As you enter Paternoster, you will find Oep ve Koep general-dealer store on your left, a relic from a bygone era that has survived. Behind the store is a tiny bistro, ­seating 30 people at a push. Kobus runs a one-man show, his kitchen is neatly organised and has a small office at the back. The batterie de cuisine is modest, but Kobus has a superlative command of presentation and an acute sense of taste and balance. His operation is artisanal, intimate, personal and off the beaten track, yet the finished product is consummately professional. A plate at Oep ve Koep looks as though it came out of the kitchen at Jardine’s. Best of all, he is forging a new cuisine, introducing tastes most of us have not experienced previously—and he is doing it with ingredients indigenous to the Cape.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We look forward to having Kobus at Chefs Warehouse on 1st August from 6 – 9pm R400 per person

Please contact us on 021 422 0128 or e-mail us at info@chefswarehouse.co.za

 

 

 

 

 

 

 

 

 

 

Tags: , , ,
Posted in Uncategorized | 5 Comments »

Easy Entertaining

Wednesday, July 11th, 2012

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Due to popular demand, we have scheduled more dates for the Easy Entertaining classes.

This series of classes sees Liam cooking up relatively easy dishes, well some need a little pre preparation.

He cooks 2 starters, 2 mains and 2 desserts during each class. The choices are endless, and entertaining will be so much easier after taking part in these classes.

The first in the next series starts Monday 13th August from 6 – 9pm. R450 per person.

As a taste whetter, below is the recipe for one of the dishes Liam made in a previous classes.

Warm Chocolate Fondant

Serves 8

20            g             Melted unsalted butter for lining moulds

Caster sugar for lining moulds

200          g             Softened unsalted butter

200          g             Dark chocolate, with 60% cocoa solids, finely chopped

200          g             Icing sugar, sifted, plus extra for dusting

4                              Medium sized free-range eggs

4                              Medium sized free-range egg yolks

55            g              Plain flour

35            g              Good quality cocoa powder

Preheat the oven to 180°C. Prepare 8 dariole moulds or ramekins by brushing them well with softened butter, using upwards strokes around the sides. Chill until firm, and then brush again with another layer of butter. Coat the ramekins with sugar, shaking out the excess. Place the ramekins on a baking tray and set aside.

Put the chocolate and butter into a stainless steel bowl and set over a pot of simmering water. Stir the chocolate and butter until melted, smooth and fully incorporated. Keep warm.

Using an electric mixer, beat the eggs and icing sugar together until pale and doubled in volume. Reduce the speed of the mixer and add the melted chocolate. Remove the bowl from the mixer and sift the flour and cocoa powder, fold them into the chocolate mixture, taking care not to over work the mixture. Spoon the mixture evenly between the prepared moulds; they should be just over half full. Place in the oven and bake for 8-10 minutes. After 8 minutes, remove one of the fondants and check that it is cooked around the edges and the centre still looks soft. Insert a skewer to test the centre, the skewer should come away warm but the centre should remain liquid. If you think it needs more time return the fondants to the oven for another minute and check again.

Remove the fondants from the oven and let sit for 1 minute, carefully turn each one out onto a serving plate. Dust with icing sugar and serve.

 

Tags: ,
Posted in Uncategorized | No Comments »

Pizza pizza pizza

Monday, July 9th, 2012

 

 

 

 

 

 

 

 

 

Tonight is Liam’s Italian Cookery class, and although he isn’t making pizza, we couldn’t resist sharing this recipe.

From iamafoodblog.com, this is a no knead pizza. It takes a little planning, but is well worth the effort.

No-Knead Pizza Dough Recipe

yield: 4 pizzas

3 3/4 cups all-purpose flour  plus more for shaping dough

2 teaspoons fine sea salt

1/4 teaspoon active dry yeast

1.5 cups water

Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 1.5 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours. Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 4 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.

Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour.

To Make the Pizzas

During the last hour of dough’s resting, prepare oven: arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°. Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10″ disk.

Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10-12 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.

See more fantastic recipes at: http://iamafoodblog.com/

 

Tags: , , ,
Posted in Uncategorized | 2 Comments »

Sonia Cabano

Thursday, July 5th, 2012

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Author, caterer, presenter and the list goes on, a truly gifted individual with a passion for food and people.

Known for presenting the program “Van Pampoen tot Perlemoen” that was aired on SABC 3 and KykNet. Author of 3 books and a book on vegetarian food coming out in September, her love for the culinary is clearly portrayed in the creativity and knowledge encapsulated within the pages.

“My approach to cooking is simple: fresh, seasonal and local, ethically produced and organic where at all possible. Use the best ingredients you can afford, and do as little as possible to them. Food should taste of itself and offer a feast to the senses.”

So with “bated breath” we welcome her to Chefs Warehouse, where she will be doing recipes from her latest book “Relish”. Also available in Afrikaans, called “Pikant.” She will teach us the secrets behind preserving, making condiments, jams and jellies with accompanying recipes.

She has cooked for many international clients including Italian Vogue, Tina Turner, Janet Jackson and Margaret Thatcher and now you have the chance to witness her culinary skills as well.

19th July from 6 – 9pm R400 per person

Please contact us on 021 422 0128 or e-mail us at info@chefswarehouse.co.za

 

 

 

Posted in Uncategorized | 3 Comments »

Cauliflower Soup

Tuesday, July 3rd, 2012

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Makes 1 litre 

2                              Small cauliflowers

100          g             Finely chopped onion

2                             Cloves of garlic, peeled and crushed

50            g             Diced unsalted butter

2              lt              Water

100          ml            Cream

Salt

Freshly ground white pepper

To make the cauliflower stock, peel and remove all the outer leaves, stalks and fibers from the cauliflowers.

In a heavy based saucepan melt half of the butter and add half of the onion and garlic and sweat for five minutes over a medium heat without colouring until the onion is soft and translucent. Add half of the cauliflower, 2 sprigs of thyme and a good pinch of salt and cook for a further five minutes without colouring. Add 2 litres of cold water and bring to the boil. Reduce the heat and simmer the stock for 20 minutes, skimming it frequently.  Pass the cauliflower through a fine chinois pressing down on the cauliflower to extract as much flavour and colour as possible.

In a heavy based saucepan melt the remaining butter and add the remaining onion, garlic and thyme. Sweat for five minutes over a medium heat without colouring until the onion is soft and translucent. Add the remaining cauliflower and a good pinch of salt and cook for a further five minutes without colouring. Add the reserved cauliflower stock and simmer for 15 – 20 minutes skimming regularly until the cauliflower is tender. Add the cream and continue to simmer for a further 5 minutes. Remove the soup from the heat and ladle into a liquidizer in batches and blend to a smooth puree. Pass the soup through a fine sieve pressing hard with the back of a ladle to extract as much flavour from the cauliflower as possible. Adjust the seasoning if necessary.

The soup can be served either hot or cold and garnished simply with croutons or parmesan wafers.

The cauliflower soup will keep for up to 3 days in a sealed container in the refrigerator. Because of the high fat content from the cream it does not freeze well.

Tags: , , ,
Posted in Uncategorized | 4 Comments »