1                              MENU                      Main Ingredient’s weekly E-Journal                    Gourmet Foo...
a good bottle of wine. We also have delicious French treats like duck confit and jars ofcassoulet, as well as Pot au feu a...
3prawns are just cooked, then taste, adjust seasoning. Top with the coriander or parsleyand serve with basmati steamed ric...
and butter chicken and rotis for four people, priced at R120. Quite delicious and a goodmatch for a spice-friendly Van Lov...
5anyone. Whether we are invited or go independently, we don’t feel bad if we say wedidn’t like it. Honesty is indeed our b...
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120524 main ingredient's menu do-it-yrself, seafood curry, la mouette autumn special, concha y toro, birthday dinner, dish butter chicken tuesday, events, restaurant specials, courses, products, markets

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120524 main ingredient's menu do-it-yrself, seafood curry, la mouette autumn special, concha y toro, birthday dinner, dish butter chicken tuesday, events, restaurant specials, courses, products, markets

  1. 1. 1 MENU Main Ingredient’s weekly E-Journal Gourmet Foods, Ingredients & Fine Wines Eat In Guide’s Outstanding Outlet Award Winner from 2006 to 2010 www.mainingredient.biz - http://www.adamastorbacchus.com/ Click here to Subscribe to MENU or to contact us Click on underlined and Bold words to open links to pictures, blogs, websites or more information A most interesting bug with huge antennae – can you identify it?In this week’s MENU: • Products • Our market activities • Do-it-yourself • Mixed seafood curry recipe • La Mouette autumn special • Concha y Toro wine & food pairing in Durbanville • Birthday dinner at home • Dish butter chicken Tuesday special • Events and Restaurant specials • Wine courses & cooking classes,Products Life in the markets has been a little quiet for many of our fellow traders,but we are happy to have had a busy couple of weeks. Truffles are popular and wehave seen good movement of truffle oils and salt, in particular. The Protea Hill Farmbalsamic reductions are moving well and the wonderful 10 year old raspberry balsamicis always popular, especially with visitors who want to take something South Africanand special home with them. Prego sauce is a perennial favourite and is an idealcomponent in a huge variety of warming winter dishes. Our potted French patés (intwo sizes) are an ideal easy lunch for two or four with a fresh baguette or ciabatta and
  2. 2. a good bottle of wine. We also have delicious French treats like duck confit and jars ofcassoulet, as well as Pot au feu and other delicacies. For these and any other productsyou need, you can access our product list and see pictures in our website. If you can’tfind what you need, let us know and we will try to find it for you. Until our online shopis ready, drop us an email and we will help you. We are very happy to see that trafficon our website is increasing and more orders are coming from it.We have a lot of fun putting MENU together each week and, of course, doing thethings we write about, but making it possible for you to enjoy rare and wonderfulgourmet foods is what drives our business. We stock a good range of ingredients anddelicious ready-made gourmet foods. You can contact us by email or phone, or throughour website. We can send your requirements to you anywhere in South Africa.Our market activities Come and visit us at the Old Biscuit Mill’s brilliant, excitingand atmospheric Neighbourgoods Market, as always, this Saturday and every Saturdaybetween 09h00 and 14h00. Tip: Some visitors tell us how they struggle to find parking.Click here for a map. We will be back at Long Beach Mall on Friday 25th May from09h00 to 16h00. We look forward to seeing you there.DO IT YOURSELF? Something we see in supermarkets more and more is raw meatand fish in prepared supermarket sauces – chicken pieces and whole spatchcockedchickens, ribs, chops, steak and fish. We have tried one or two of these and we don’tlike them for two reasons. The sauces always tastes the same and we think we can do alot better ourselves with some fresh herbs, garlic, chilli and other varied ingredients,including bottled sauces which we actually love, like our Prego sauce. Another reason isthat we suspect that some of the meat and fish might be little near their ‘use by’ dateand might have off flavours; the sauce covers these. We say “Buyer beware” but, wesuppose, if you are busy and haven’t got much time to prepare food, they might be anaid.We bought some frozen hake fillets recently covered in a herb and garlic layer which wereally didn’t like and Lynne has been looking for a way to use them. The cold weathersends us to curries and that is how this week’s recipe came about. We defrosted thehake, scraped off the topping and used them in our Seafood curry. We always have aselection of frozen seafood in our freezer for just such an evening. Adjust the chillies toyour taste; using green chillies makes this nice and spicy. We use half a tin of coconutcream and then freeze the rest for another time. This is very quick to cook, but needssome pre-preparation, which you could do in the morning.Mixed Seafood Curry10ml peanut oil – 10g butter – 1 finely chopped onion – 2 cloves garlic, crushed – ¼ t salt - 2 green chillies, finely chopped – ½ t saffron – half a tin of coconut cream – 1 small green pepper, cut into strips – ½ cup peas – 1 t sugar – 1 T chopped fresh coriander or parsley Seafood: 2 hake fillets, sliced into chunks – 8 to 10 large peeled prawns – 300g Marinara mixSpices: Dry: 1t black mustard seed – 1 t kalanji/nigella seed – 1 t cumin seed – 1 t fennelseed – ½ t mace – 3 green cardamom podsGround: 1 t turmeric – 1 t coriander – 1 t cumin – ½ t ground black peppercornsAssemble your spices in two separate containers. Soak the saffron in 1 T of warmedcoconut cream.Add the whole spices and fry in the oil butter for two minutes until they start to pop.Add the onion, garlic and salt and fry till golden, then add the ground spices and fry forone minute. Add the chilli, the coconut milk, sugar and the saffron and let simmergently for five minutes. Blanch the green pepper in boiling water; drain, then add to thepot with the peas and all the seafood. Simmer for only 6 to 8 minutes until the fish and
  3. 3. 3prawns are just cooked, then taste, adjust seasoning. Top with the coriander or parsleyand serve with basmati steamed rice, Nan, chutneys and sambals.La Mouette Friday was one of those raw days, where the temperature is notparticularly low (9°C) but, because it is damp, the cold gets into your bones, so we wereso happy when Mari gave us a table right in front of the fire at La Mouette. This localrestaurant is going from strength to strength and was busy. They have opened up the topfloor and everyone is flocking there for the good food and the impressive winter special- which was why we were there with friends for a catch-up evening. They always spoilus, so we had a couple of extra treats and our friends, who don’t eat meat, were veryhappy with their substituted dish. Thank you, Mari and Henry and all your wonderfulstaff for a lovely warm evening. We started with a bottle of the Woolworths Cape PointSauvignon Blanc 2008. If you have any, drink now but it is still good with food. Our redwine was a Solms Hegewisch Africana 2005, made from Shiraz grapes desiccated on thevine by twisting the stems – rich and concentrated flavours. Both of these were from ourown cellar. Corkage is R60 per bottle. If you want to see what we ate and drank, clickhere. The courses are all small portions but, by the end, you have had a full meal andfeel replete. And all this for R165 per person. However, everyone at the table mustorder the special menu to qualify.Concha y Toro Chilean wine and food pairing. Tuesday lunchtime at La Feta Fij(the feta & fig) Eatery in the High Street shopping centre in Durbanville. We began thetasting with a good Italian Belstar Prosecco. The purpose of the tasting was to matchConcha y Toro wines with South African food. Concha y Toro is one of the largestproducers in Chile; their vineyards are in many different climatic and geographical areasthroughout the country. Chef Anneke Burger, using guidance from chef Ruth vanWaerebeek, in Chile, put this meal together adding a South African slant. Read ourcomments, with pictures here. You, too, can go along and enjoy some wines and thefood of 25 wineries and 20 food stalls in the centre at the 8th Winter Wine Festival on21st to 23rd June. See www.winterwinefestival.co.za.Birthday meals For daughter Clare’s birthday, which was on Sunday, Lynne usuallycooks a special meal and this year was no different, see pictures. She did try toreplicate the Orzo and smoked salmon dish we had at the Vineyard for the starter, andwe had Life from Stone 2010 Sauvignon blanc from Springfield - fresh and lively andwonderful - with it. She followed this with duck breasts, bought from Salvin the butcherat the Biscuit Mill, and served them in the classic Duck à l’Orange sauce. Yes, of course,we had duck fat potatoes with our duck and the obligatory green peas, and butternutpuree. This went down a treat with a bottle of Mary le Bow 2004, made by Bruce Jack atFlagstone. Later vintages are still made by Bruce, but are made independently ofFlagstone for the Frater family trust. For dessert, she made chocolate fondants using theNomu boxed product which they gave us last week. We did add 50g of Willie Harcourt-Cooze 70% dark chocolate (broken in pieces) to the batter and the recipe really works.John, enjoying the treat of not having to drive, was able to enjoy a glass of De Kranstawny port.We don’t do a lot of take-aways, convenience foods, but we are very happy to takeadvantage of an excellent resource Capetonians have for the times when one is too busyor too tired, or even if one just needs a break from providing food for the family. Mostconvenience foods are of the greasy spoon variety, filled with trans-fats and generallynasty, but we have an alternative. Andrea Foulkes started her Dish Gourmet Garage afew years ago, with a weekly menu of really good gourmet dishes at sensible prices. Sheis good at this and the business grew into Dish, a successful catering company which hascatered for events like the Durban July, Nederburg Auction and the Loerie advertisingawards. She moved into larger premises opposite Groote Schuur Hospital last year, whichhave the space she needs now to accommodate her business. Yesterday, after asuccession of busy days, she came to our rescue with her Tuesday Special butterchicken - a deliciously spicy mild chicken curry, with more than enough basmati rice
  4. 4. and butter chicken and rotis for four people, priced at R120. Quite delicious and a goodmatch for a spice-friendly Van Loveren Viognier.Food and wine (and a few other) events for you to enjoyThere is a huge and rapidly growing variety of interesting things to occupy yourleisure time here in the Western Cape. There are so many interesting things to do inour world of food and wine that we have made separate list for each month for whichwe have information. To help you choose an event to visit, click on our EventsCalendar. All the events are listed in date order and we already have a large number ofexciting events to entertain you right through the year. Click here to access theCalendar. You will need to be connected to the internet.Learn about wine and cooking We have had a lot of enquiries from people whowant to learn more about wine. Cathy Marston and The Cape Wine Academy both runwine education courses, some very serious and others more geared to fun. You can seedetails here.Chez Gourmet in Claremont has a programme of cooking classes. A calendar of theirclasses can be seen here. Pete Ayub, who makes our very popular Prego sauce, runsevening cooking classes at Sense of Taste, his catering company in Maitland. We canrecommend them very highly, having enjoyed his seafood course. Check his programmehere.Restaurant Special offers. More restaurants have responded to our request for anupdate of their special offers and we have, therefore, updated our list of restaurantspecial offers. Click here to access it. These Specials have been sent to us by therestaurants or their PR agencies. We have not personally tried all of them and theirlisting here should not always be taken as a recommendation from ourselves. If theydon’t update us, we can’t be responsible for any inaccuracies in the list. When we havetried it, we’ve put in our observations. We have cut out the flowery adjectives etc. thatso many have sent, to give you the essentials. Click on the name to access the relevantwebsite. All communication should be with the individual restaurants.Winter is coming in with a bang, but we can still expect some wonderfulclear and sunny days. Make the most of them and enjoy a picnic on a wine farm;several wine farms offer picnic facilities. We have put together a list of wine farms whocan provide you with a picnic, We haven’t put in much detail, just where it is, phonenumber, email address and a link to the website. The latter is where you will find all theimportant information. Go and check it out.24th May 2012Remember - if you can’t find something, we’ll do our best to get it for you, and, ifyou’re in Cape Town or elsewhere in the country, we can send it to you! Check ourproduct list for details and prices. PS If a word or name is in bold type and underlined, click on it for more information Phones: +27 21 439 3169 / 083 229 1172 / 083 656 4169 Postal address: 60 Arthurs Rd, Sea Point 8005Our Adamastor & Bacchus© tailor-made Wine, Food and Photo tours take small groups(up to 6) to specialist wine producers who make the best of South Africa’s wines. Havefun while you learn more about wine and how it is made! Tours can be conducted inEnglish, German, Norwegian or Dutch flavoured Afrikaans.Recommendations of products and outside events are not solicited or charged for, andare made at the authors’ pleasure. All photographs, recipes and text used in thesenewsletters are ©John & Lynne Ford, Adamastor & Bacchus. Our restaurant reviews areusually unsolicited. We prefer to pay for our meals and not be paid in any way by
  5. 5. 5anyone. Whether we are invited or go independently, we don’t feel bad if we say wedidn’t like it. Honesty is indeed our best policy. While every effort is made to avoidmistakes, we are human and they do creep in occasionally, for which we apologise. OurAvast! ® Anti-Virus software is updated at least daily and our system is scannedcontinually for viruses.Recommendations of products and outside events are not solicited or charged for, and are madeat the authors’ pleasure. All photographs, recipes and text used in these newsletters are ©John& Lynne Ford, Adamastor & Bacchus. Our restaurant reviews are usually unsolicited. We preferto pay for our meals and not be paid in any way by anyone. Whether we are invited or goindependently, we don’t feel bad if we say we didn’t like it. Honesty is indeed our best policy.While every effort is made to avoid mistakes, we are human and they do creep in occasionally,for which we apologise. Our Avast! ® Anti-Virus software is updated at least daily and our systemis scanned continually for viruses.This electronic journal has been sent to you because you have personally subscribed to it orbecause someone you know has asked us to send it to you or forwarded it to you themselves.Addresses given to us will not be divulged to any person or organisation. We collect themonly for our own promotional purposes and keep our mailing list strictly confidential. If youwish to be added to our mailing list, please click here to send us a message and if you wishto be removed from our mailing list, please click here to send us a message.

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