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1 MENU Main Ingredient’s weekly E-Journal Gourmet Foods & Ingredients Eat In Guide’s Five time Outstanding Outlet Award Winner www.mainingredient.biz - http://www.adamastorbacchus.com/ +27 21 439 3169 / +27 83 229 1172 Click here to Subscribe to MENU or to contact us Queen Mary 2 passes the V&A Waterfront en route to the Duncan Dock in Cape Town harbourIn this week’s MENU: • South African Grand Wines Collection presented to Premier Helen Zille • Tracy van Maaren Trade wine tasting • QM2 • Taste of Cape Town competition • Cashew nut chicken recipe • On Line Shop • This week’s Product menu • Our market activities - Neighbourgoods, Long Beach • Wine and Food Events
• Wine courses & cooking classesTo take a look at our Main Ingredient blogs, follow the link:http://adamastorbacchus.blogspot.com/ because to tell our whole story here wouldtake too much space and you can also read earlier blogs. Click on underlined and Boldwords in the text of this edition to open links to pictures, blogs, pertinent websites ormore information. Follow us on Twitter: @mainingmenuMain Ingredients On Line Shop is performing very well. We are continuing to updateit with new products and with photographs of products. Please do not pay until wehave confirmed availability and invoiced you. When you make an eft payment, makesure that it says who you are. Use the form on the website to email us your order and wewill send you the final invoice once we’ve made sure stock is available. Click here tosee the shop.This week’s Product menu Unless you have lots of time to make your own, youprobably use stock cubes. We have Italian Chicken, Beef and Vegetable cubes.Portuguese fish stock in cubes. Australian vegetarian cubes without MSG in beef, chickenand vegetable flavours and a jar of vegetarian stock powder made with olive oil.We have a lot of fun putting MENU together each week and, of course, doing the thingswe write about, but making it possible for you to enjoy rare and wonderful gourmetfoods is what drives our business. We stock a good range of ingredients and deliciousready-made gourmet foods. You can contact us by email or phone, or through ourwebsite. We can send your requirements to you anywhere in South Africa.Our market activities Come and visit us at the Old Biscuit Mill’s wonderfully exciting,atmospheric Neighbourgoods Market, as always, this Saturday and every Saturdaybetween 09h00 and 14h00. Tip: Some visitors tell us how they struggle to find parking.It’s quite easy if you know how. Click here for a map which shows where we park. Wewill be back at the market in Long Beach Mall, Sun Valley, Fish Hoek tomorrow, FridayApril 11th and next Friday, April 18th.Presentation of the ‘South African Grand Wines Collection’ to PremierHelen Zille. Leeuwenhof is one of the oldest houses in Cape Town and is set in a beautifulestate at the foot of Table Mountain. It is the official residence of the Premier of the WesternCape. The South African Wine Index invited us to a reception there, along with membersof the wine industry and wine media, to witness Premier Helen Zille accepting the‘South African Grand Wines Collection’. This collection currently represents 125 naturalwines which show up the variety which comes from the SA landscape, their complexityand structure. Wines which achieve top scores in competitions here and abroad areindexed, evaluated to select the best and then listed as iconic South African wines.Premier Zille indicated that she would love to have some guidance from the industry asto the wines to serve at official banquets and other state functions. She was presentedwith two iconic brandies, 20 year olds from Van Rijn and the KWV, and two wines byHempies du Toit: a magnum of Alto Rouge, which delighted her as she said this was thewine served at her wedding, and a very special bottle of Annandale. Hempies, who alsoachieved fame as a rugby Springbok, succeeded his father as winemaker at Alto beforehe bought his own farm, Annandale. She also received two bottles of Vin de Constance,the iconic dessert wine from Klein Constantia which was resurrected by the late RossGower to match the style of the famous Constantia wines of the 18th and 19thcenturies.We then moved through to the dining room, where we were served two courses of threecanapés each, made by talented Chef Marc Wassung and some very good wines includingOak Valley, Bouchard Finlayson, Creation, Eagle’s Nest, Saronsberg and Cape Point,Premier Zille spoke about the new Liquor Bill which has just come into effect in theprovince, imposing more restrictions on the sale of alcoholic beverages, saying thatalcohol abuse poses an enormous problem. It is the cause of large numbers of Foetal
3Alcohol Syndrome children, crime, extreme violence and murder. She told us of how, fora short period in Nyanga, they had managed to close all the liquor outlets and for thatperiod all the crime and violence decreased enormously. She asked for the industry’shelp in combating these problems, while recognising that the industry does bringenormous wealth and tourism to the Province. Click here to see the photographs.Tracy van Maaren Trade wine tasting This was held yesterday afternoon atAuslese, Harald Bresselschmidt’s function venue in Hope Street. This is one of the tradetastings we really look forward to each year, because Tracy represents a small but verygood list of wine farms and Harald is a master at matching the food to those wines. Westarted with a lovely, crisp NV Pol Roger Champagne (said to be Winston Churchill’sfavourite), matched with a phyllo crisp topped with fennel puree and 2 magnificent tigerprawns. This had a flavour of lemon curd which went very well with the bubbles. Therewas a very ripe and fruity 2011 Chablis from William Fevre and a 2008 Rioja Reservafrom Bodega Muga, which was matched with a bittersweet chocolate filled withblueberry and praline – magical. Next were John Loubser’s three Silverthorn CapClassique bubblies. The Green Man is stunning and the canapé of Vitello topped with afried white anchovy on Potato-artichoke puree was a very, very good match to it. Therecently released Jewel Box was a very good match for the Paupiette of free rangechicken and Prawn with leek mousseline. Matching their Genie Rosé with rose Turkishdelight was also a lovely idea.Vriesenhof have a deep and many layered 2012 Chardonnay and a really impressive 2009Pinot Noir. One of the memorable canapés on their table was a wagyu beef topside andaubergine involtini with spinach, pomegranate and pumpkin seed salad. So unusual butin a way, so familiar.The Pan fried duck liver, still just pink, with orange zest aroma and a grapefruit geléecompletely echoed the taste of their 2009 Chardonnay. So well matched by the chef. Wereached Lynne’s wines of the evening at Raats. On tasting the Original Chenin Blanc2012, John heard those favourite words “Birthday Wine”. One word was written on thetasting sheet ‘Perfection’. She found it crisp and tight, full of minerality with long limeand lemon flavours and then the richness develops on the palate. We now have a case onorder. Also of note is their interesting Blanc white blend.On Cathy Marshall’s table we had our first tasting of Black pudding. The jury is still outon that, but we absolutely loved both her wines: the Amatra 2012 Chenin is rich, fulland icy hot on the palate. This was paired with beautiful salmon trout that had beencured with beetroot and served with a tarragon mustard crème fraiche. Her 2011 NineBarrels Reserve Pinot Noir is elegant and savoury and full of red berry fruit. Click hereto see the photographs.Queen Mary 2 We were a little late for the tasting because, as we crested the browof High Level Road going into town, we heard on Cape Talk radio that the liner QueenMary 2 was just passing Camps Bay. So we stopped and waited with camera at theready. She really was a magnificent sight sailing past Robben Island, Blaauwberg and theWaterfront. She seemed to float above the new Stadium, then past some welcomingboats before meeting her tugs and entering Duncan Dock. The largest luxury Ocean Linerin the world, and Cunard’s Flagship, she is on her way from Australia to Britain. How wewould love to be sailing on her. She will be back in Cape Town in 2014, so start makingyour plans now. Note for photographers: the picture was taken with a 300mm lens onJohn’s Nikon DSLR (which is equivalent to a 450mm lens on a 35mm camera), so theperspective is compressed. This is why Table Bay looks so narrow and Tygerberg hill andthe oil refinery look so near.Taste of Cape Town Thank you to all the MENU readers who sent in entries to ourTaste of Cape Town competition. We have never had so many entries to a competitionand were able to obtain an extra ten pairs of tickets from the organisers. After the firstten names had been drawn, we drew another set of ten names from the submissions of
correct answers received before the first deadline. We did receive a few late entries,but could not consider them. Deadlines are deadlines. All the winners will have beennotified by now and should have retrieved their tickets from the website. We will be atthe opening tomorrow and look forward to seeing many of you there.This week’s recipe Lynne has been cooking a lot of Asian recipes in the last coupleof weeks. We have had a Chicken Tikka Masala and another Vietnamese beef. OnSaturday, inspired by Masterchef Australia, she went out and bought a (not-so) freshcoconut, fresh turmeric (both at the Biscuit Mill) and uncooked prawns and made RickStein’s Malaysian Laksa. This still needs work, as the coconut was a washout and wethink tinned coconut cream would probably work better here. The turmeric was alsovery unripe, so it didn’t give that wonderful golden orange colour or flavour Mr Steinachieved. And the prawns were awful and mushy. Hmmmmm. And it was a LOT of work.One recommendation: we find it is better to eat spicy Asian recipes when they are warmrather than hot. When they are piping hot, you seem to lose a lot of flavour. Our recipethis week is from China. Probably more Western in influence, it is something you mayhave eaten in a Chinese restaurant or ordered as a take-away. Chinese food is reallysimple if you have the right ingredients and are prepared to do some prep beforehand.These ingredients are all easy to find. We find that the corn flour seems to helptenderise the chicken and it will help to thicken the sauce at the end.Cashew Nut Chicken80g raw cashew nuts - 2 skinned chicken breasts, cut into 1 cm slices – 1 T corn flour – 1 small egg, beaten – 2 T peanut oil for frying – 3cm piece of fresh ginger, grated – 2 fat cloves of garlic, chopped - 1 small white onion, chopped into 4cm pieces – 6 greenbeans, chopped into 3 cm lengths – 4 baby corns, sliced – 1 small red pepper, cut into 3cm cubes – 2 spring onions, chopped into 2 cm lengths – 1 T sweet chilli sauce – 2 T light soy sauce -1/2 cup good chicken stock – 1 cup bean sproutsDry fry the cashew nuts till nicely toasted, then set aside. Mix the chicken, cornflour andegg and set aside while you do your preparation on the vegetables. When ready, heatyour wok till smoking, then add the oil and quickly fry your chicken on all sides. Removeand set aside. Stir fry the onion quickly until the edges brown but it stays quite firm.Add the ginger and garlic to the pan and throw in all the other vegetables except thebean sprouts and quickly stir fry for two minutes. Put in the sauces and the stock andcook for another two minutes. Add the chicken and cook for a couple of minutes until itis just done. Throw in the bean sprouts and cashew nuts, stir, taste and add more soy ifnecessary, then serve immediately with fluffy boiled jasmine rice.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 see what’s happening in our world of food and wine (and afew other cultural events), visit our Events Calendar. All the events are listed in dateorder and we already have a large number of exciting events to entertain you rightthrough the year.Learn about wine and cooking We receive 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 of Cathy’s WSET and other courses here and here and the CWA courses 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. Nadège Lepoittevin-Dasse has cooking classes in Fish Hoek and conducts cooking