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/ +27 21 439 3169 / +27 83 656 4169 Click here to Subscribe to MENU or to contact us A chilly evening in the Alfred Dock, V&A Waterfront, Cape TownIn this week’s MENU: • Products • Our market activities • Things to do… • Chops and green peppercorn mustard • Boerekool or curly kale • Sweet potato soup • Tuna biltong • Masters of the Trade Routes Culinary Challenge: Den Anker • Events and Restaurant specials • Wine courses & cooking classesTo tell you our whole story here would take too much space, so click onunderlined and Bold words in the text to open links to pictures, blogs,websites or more informationNew Products We have just received a new range of French sauces in jars:béarnaise, burgundy, tartare and mayonnaise, all very attractively priced. These joinour new range of French mustards (green peppercorn, tarragon, basil, wholegrain,Dijon & mild brown). We have also received fresh stock of the Mayor hazelnut andwalnut oils in 500ml cans and 125ml bottles of Moroccan Argan oil. Many of you havebeen using it for cosmetic purposes (we believe it is very good for skin and hair), butwe like it for its amazing, complex, nutty-fruity flavour. To see what else we haveavailable for you, you can access our product list and see pictures in our website. Ifyou can’t find what you need, let us know and we will try to find it for you. Until our
2. online shop is ready, drop us an email and we will help you. We are very happy to seethat traffic on 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 wonderfullyexciting, atmospheric Neighbourgoods Market, as always, this Saturday and everySaturday between 09h00 and 14h00. Tip: Some visitors tell us how they struggle tofind parking. It’s quite easy if you know how. Click here for a map which shows wherewe park. We will be back at Long Beach Mall tomorrow, Friday 6th July from 09h00 to16h00. We look forward to seeing you there.Things to do... This is that dreary time of the year when you have to wrap up verywarmly if you are the adventurous type who wants to go the beach. The storms, ofcourse, can make it pretty exciting and we’ve had enough of those in the last couple ofweeks. But, for those of us who prefer comfort, it is also a time at which you canindulge in some wonderful indoor activity. We have some great additions to our EventsCalendar, like Caroline’s Red Wine Review and the Bastille Festival in Franschhoekthis weekend. We will be at the latter on Sunday and are staying on for a couple of daysto investigate more wine farms and restaurants in the area. We hope we will see lots ofyou at the Festival but don’t forget to buy your tickets before you go. This two dayfestival is extremely popular. Don’t forget your berets and to wear red white and blue oryou will feel a little out it. There is a great atmosphere in the village during the festival;lots of partying on Saturday at night as well. Get your tickets from Computicket forCaroline’s Red Wine Review; it will be at the Western Grand Hotel, CTICC on Wednesdaythe 25th, from 5 to 9 pm.Several of Cape Town’s best hotels have excellent programmes of wine pairing dinners:The Taj, The Vineyard, the Mount Nelson and the One&Only, all of which have datesthrough the year. They’re listed in date order through to December. There are plenty ofother events, tastings and dinners to dazzle your senses, some of them in other citiesincluding Johannesburg and Durban. Check them out here.Chops and Green Peppercorn mustardThe new range of French mustards, mentioned above, has really been flying since westarted selling them. They are different from the normal soft French mustards, becausethey do have a tiny bite of heat - the mustard seeds are stone ground, apparently Fallotis the last mustard maker in France to do this. They come from Beaune in Burgundy andLynne has wanted to try them out with food. Both of us have had colds over the lastweek, so cooking has been minimal but, sometimes, minimal cooking with greatingredients gives you good results. She coated two generous pork loin chops on one sidewith the green peppercorn mustard, seasoned them, fried some onions till brown andgetting crisp, then put the chops in a hot pan and browned them on both sides. Themustard not only flavours but thickens the sauce a little. She deglazed the pan withsome verjuice, added the onions and some good chicken stock and put a lid on the panto allow the chops to cook through for a few minutes. This was served with wonderfulnew potatoes and some curly kale found at the organic vegetable stand at the BiscuitMill.The next mustard we are going to try is the Tarragon with some Red Barn free rangechicken which has been delivered to us today. More next week...Boerekool or curly KaleThis rather rare and difficult-to-cook vegetable has rather stymied us. Usually, when youbuy it, the leaves are hard and crisp almost like glass and you have to cook for a verylong time to get anything edible. And obviously with a green vegetable, long cooking
3. 3must destroy lots of the vitamins it contains. The Kale we bought this week wascompletely different, lovely soft leaves and very fresh but it was still like glass whencooked, as well as being stringy and fibrous after poaching in butter for a few minuteslike cabbage. Does anyone have any tips for cooking this vegetable?Sweet potato soupJohn does not like sweet potatoes. But they are extremely good for us. So Lynne decidedto try a soup recipe out on him to see if he really disliked it. Strangely this does nottaste like sweet potato. John identified the soup as a slightly sweet red pepper andtomato soup and there was not a tomato in sight. It is very creamy and delicious andmuch improved by the addition of smoked chicken. 1 celery stalk, finely chopped – 1 onion, finely chopped – half a red pepper, finely chopped – 1 carrot, finely chopped – 1 T canola oil – 1 small potato, 200g, peeled andchopped – 1 large orange sweet potato, peeled and chopped (500 to 650g) – 1 to 1.5 litre of good vegetable or chicken stock - 2 small smoked chicken breasts, cut into 2 cm pieces – 4 or 5 drops of tobacco – salt and freshly ground black pepperFry the celery, onion, pepper and carrot in the oil till soft and just beginning to take oncolour. Add the two potatoes and cover with stock. Simmer till the potatoes are softthen blitz the soup till smooth. Put in the two chicken breasts and cook for another 20minutes then season and serve.If you want to keep this vegetarian, leave out the chicken and use a textured vegetablelike broccoli florets or baby corn.If you want to keep this low carbohydrate, leave out the potato. It is there for thickness,so the soup will be slightly more watery.This is very good with some crisp garlic bread.Tuna Biltong Some of you might remember that we had some superb mojama(thinly sliced dried tuna) in the shop a few years ago, but the person making it decidedto go and do something more lucrative and Cape Town has been without it for a while.Stephan of Delicious Fish, who works next to us at Long Beach Mall selling his excellentsmoked snoek, angel fish, and smoked snoek paté, is now making really good tunabiltong and selling it at the Biscuit Mill. He uses only locally sourced tuna and puts itthrough a secret process with his own blend of spices to make this fat free healthysnack. He is very generous with samples, so do come and taste his wares the next timeyou visit the Biscuit Mill or Long Beach Mall. We are still trying to convince him thatthere will be a market for this at Long Beach Mall.Masters of the Trade Routes Culinary Challenge The Waterfront is running itsspecial winter promotion at the moment and we decided to go and sample onerestaurant’s offering. We have to say, looking at the web pages, not all of therestaurants have much to offer with their specials - some just offering one dish andothers are quite expensive, but one or two really excited us - especially Den Anker,which offers Seared Canadian Scallop on a White Asparagus Risotto and a lightly curriedBeurre Blanc Pear poached with Cinnamon and All Spice with a Cherry Beer SabayonServed with a glass of Jordan Bradgate Sauvignon Blanc / Chardonnay, all for R120. Weabsolutely loved it and, if you want a great experience, do go and try this one. Checkout the V&A Waterfront Masters of the Trade Routes web site to see if there are othersyou might enjoy. We found that we were free by 8.30, so this could be a an excellentchoice for supper before a movie. Click here to see what we ate.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 of
4. exciting 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. Some more restaurants have responded to our requestfor an update of their special offers and we have, therefore, updated our list ofrestaurant special offers. Click here to access it. These Specials have been sent to usby the restaurants or their PR agencies. We have not personally tried all of them andtheir listing here should not always be taken as a recommendation from ourselves. Ifthey don’t update us, we can’t be responsible for any inaccuracies in the list. When wehave tried it, we’ve put in our observations. We have cut out the flowery adjectives etc.that so many have sent, to give you the essentials. Click on the name to access therelevant website. All communication should be with the individual restaurants.12th July 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 byanyone. 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.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.