Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

130418 main ingredient's menu what is in a glass, langtafel at mooiplaas, overture, taste of cape town, plum crumble recipe


Published on

Main Ingredient's MENU 18th April 2013

Published in: Entertainment & Humor
  • Be the first to comment

  • Be the first to like this

130418 main ingredient's menu what is in a glass, langtafel at mooiplaas, overture, taste of cape town, plum crumble recipe

  1. 1. 1MENUMain Ingredient’s weekly E-JournalGourmet Foods & IngredientsEat In Guide’s Five time Outstanding Outlet Award - 21 439 3169 / +27 83 229 1172Click here to Subscribe to MENU or to contact usStorm clouds gather over Table BayIn this week’s MENU:• What is in a glass?• Langtafel at Mooiplaas• Overture• Taste of Cape Town• Plum crumble 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: because to tell our whole story here wouldtake too much space and you can also read earlier blogs. Click on Bold words in the textof this edition to open links to pictures, blogs, pertinent websites or more information.Follow us on Twitter: @mainingmenu
  2. 2. Main 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 In our Recipe this week, Lynne has used Verjuice. This isthe unfermented juice of unripe grapes and it can be used in sweet or savoury dishes, itcan be used in salad dressings, gravies, stocks, soups and to deglaze pans and we findthat if a dish, like a pot of winter soup, is simply not working, a good glug of Verjuicewill bring it all together. We sell it in wine bottle size and we have stocked it for a longtime. She has ordinary grape juice as an alternative, but it is much sweeter and does nothave the acidity which is ideal in this dish.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 18th.What is in a glass? Do you notice that good coffee out of a nice thin cup tastesmuch better than out of a thick edged mug? Does the glass you drink from have an effecton what you are drinking? Have you noticed that drinking out of something thick andsolid like one of those French cheapie tumblers that bounce when you drop them doesabsolutely nothing for the taste of wine. And do Paris Goblets give you any wine aromasat all? Champagne is now served in tall flutes as they tend to show the bubbly muchbetter than those Marie Antoinette boob-shaped saucers our parents and grandparentsloved. Yes, apparently her perfect breasts were the inspiration for these glasses..We think that drinking out of delicate and generous glasses with ground edges helpsenormously and the tasting with Riedel’s specially crafted wine glasses at Creation winesin Hemel and Aarde valley really confirmed to us that the correct glass makes wine tastesuperb. Organised by the Platter Wine Guide, who hold these interesting tastings once ayear (last year it was a lunar cycle tasting), Philip van Zyl, the Platter Editor, told uswhat we would be doing. Michael Crossley of Reciprocal Trading took us through thetasting and told us the history of Riedel glasses. Caroline Martin of Creation took usthrough the wines and her husband JC took us through the cellar.OK, these glasses are expensive and so they should be. Years of scientific investigationhave gone into designing the shape of a glass to direct the wine to the right areas of themouth to bring out the best flavour and to concentrate the aroma in a wine. Riedel is anAustrian company, established 260 years ago and still owned and run by the family. Notmany of us may be able to afford the full range of these glasses but they do recommendthat if your favourite drink is a good Sauvignon Blanc or a Pinot Noir and you drink theseregularly that you might like to buy one of these special glasses for your own delight andpleasure. We hear that in certain restaurants in Johannesburg, they carry a set of 24 ofeach glass and if a customer purchases an expensive bottle of wine (over R1000) theyautomatically serve this wine in the appropriate Riedel glass. We do hope to see thisreplicated in Cape Town’s finest soon.At Creation, they only serve their wines for tasting in Riedel glasses and, after our longtrip out there last Thursday, we were rewarded with a tasting of Creation’s wines in
  3. 3. 3these specifically designed glasses. We tasted four wines in the appropriate glasses anda standard Bohemia tasting glass (also in a polystyrene cup!) and, when they were tastedin the correct glass, they shone, but lost flavour and aroma in the wrong glasses. Thepolystyrene cup showed no aroma and very little of the flavour. The standard glass wasnot bad, but the wines lacked the vivacity they showed in the Riedel glasses. We alsohad a food pairing and then charcuterie boards. Creation have a really good range ofwines. We particularly liked the 2012 Reserve Pinot Noir, which fills the nose with rosesand violets and the mouth with liquorice, toffee, cinnamon, forest floor and sweetberries. The easy to drink Syrah Grenache has Rhubarb and umami aromas on top ofbeautiful sweet fruit with a long warm juicy end. Click here to see the photographs.Creation hold tailored tastings regularly using these glasses; contact them onwww.creationwines.comLangtafel at Mooiplaas This was an event organised by Lynne for our Wine Club,the Oenophiles. We have attended a Langtafel lunch previously and we knew how superbthey were. Mooiplaas means Beautiful farm and is in Bottelary, near Stellenbosch, onthe highest hill in the Peninsula. It has magnificent views of almost the whole peninsulafrom the top of their hill, with views to False Bay and Table Bay. It was established in1700 as part of Hazendal estate, subdivided as a separate property in 1806 and thecurrent farm house was built in 1832. It is owned by the Roos family. Louis Roos is thewinemaker, his brother Tielman Roos is the Viticulturalist. Dirk Roos, their cousin, doesthe marketing and the Langtafel lunches, which are held approximately every six toeight weeks through the year. Dirk is a keen cook and the food was absolutely delicious.Mooiplaas is a conservation area; they have a mountain bike trail and lovely flower walksin the Spring.We met in the historic tasting room. It was built as a kraal early in the farm’s history.Some time later, probably about 1806, the walls were built higher and given a roof,which turned it into a stable for the farm’s draught horses. It was attached to the firstsmall, humble house. We were given a taste of their current Sauvignon Blanc and smallcanapés of smoked snoek. When all our members had arrived, we moved to the lawn infront of the Mooiplaas farm house, now a national monument, where we tasted theirMCC Mooiplaas Duel NV, which Louis opened by sabrage. This is one of the best CapeClassique bubblies we have tasted in a long time; a blend of Chardonnay and Pinot Noir,it is very French in style with brioche on the nose and crisp clean and long flavours and abargain at R127 on the farm.We then proceeded into the farmhouse, where the long table seating 27 stretchesthrough the voorkamer (parlour) into the lounge beyond. This farmhouse is still occupiedby the Roos elders, who generously give up their main rooms for the lunch. Click here tosee the photos. We had a marvellous time and many of us went home with some wine.If you want to take part in one of these lunches you need to contact Dirk Roos The tasting room is a good place to start and is open from 9 to 4Mondays to Fridays and 9 to 2 on Saturdays.Overture John was hired to take a Belgian couple on a wine tour last Saturday. Aftera brief history lesson at Groot Constantia (it was too early for them to taste wine, theysaid, we visited Jeremy Walker at Grangehurst for a taste of his great wines. They werevery pleased to hear about his upcoming trip to the Netherlands and are looking forwardto meeting him there. Then a taste of Hempies du Toit’s rare and delicious reds in hishistoric cellar at Annandale. This brought us to lunch time, so we drove up the road toOverture at Hidden Valley. The first thing that impressed our guests was the nearperfect silence. Hidden Valley is up the hill from most other farms on the AnnandaleRoad near Stellenbosch. It has panoramic views over the valley and the Cape Flats toTable Bay.We were greeted with a complimentary glass of Hidden Valley MCC to enjoy while weperused the short but well designed menu, which changes daily. All the dishes arematched to wines by the chef, Bertus Basson. Our starters were a parcel of braised
  4. 4. buffalo and pig’s trotter (rich and full of flavour. The menu suggested Hidden Valleypinotage, but Walter wanted a white wine, and the sommelier recommended BouchardFinlayson sans barrique chardonnay, which was a delicious match) and thin slices of rawtrout served with angelfish croquettes and accompaniments. This was well-matched bythe fresh, lively Kanu chardonnay pinot noir. You can see the menu and photographshere. We all chose the springbok rump as a main course. It was served thickly sliced,just medium rare and was tender, juicy and a delicious match for the Hidden ValleySecret blend of shiraz and tannat. Desserts followed: chocolate fondant (rich, dark witha properly runny centre, made with Callebaut 70%) with fennel ice cream, and a platterof local cheeses. Our service was efficient, friendly and attentive without beingintrusive and the bill for three with wine came to R1280 plus a tip. Overture has anexcellent reputation; it is richly deserved.Taste of Cape Town This annual event was held last weekend at the best venue ithas had, the Cricket Club on the Green Point Common. There were fewer top chefsexhibiting this year, sadly, but there did seem to be many more stalls than before.There were certainly lots of booze stands with free tastings and some interesting standswith smaller producers showing and selling their wares. We did a fun tasting at the JackDaniels stand which set us up for the evening. However, it is a concern that, with somany different sorts of alcohol to taste, that people would watch their consumption andnot drive afterwards. It was good to see the chauffeur companies well represented.We were given media passes with some pre-selected free tastings, so we did not buy anycrowns. This was a mistake; the restaurant dishes we tasted on a media pass appearedto be less sensational than others tasted by our friends and customers at some of theother stands. We had been to an event lunch that day, so were not very hungry and,sadly, we had no other opportunity to revisit later in the weekend. We thoroughlyenjoyed the two dishes that we were treated to by the staff at the Twelve ApostlesAzure stand and the salmon with lemon verbena foam on Thursday’s Pop-up restaurantLa Colombe’s stand was terrific, if a bit small to share.We did find it rather strange that most of the dishes we tasted had polenta as theirstarch. We suppose that it is because it is something that can be made in bulk andserved throughout the day, without it going off and needing a great deal of attention.However we find it intensely boring.Long may this festival continue to captivate the foodies of Cape Town. We have hadseveral really enthusiastic reports from customers and winners of free tickets in ourthree competitions. Click here to see our photographs.This week’s recipe came as an idea from one of the Masterchef programmes, wherethe contestant was criticised for making a plum crumble because plums were tasteless.Huh!? Use sour plums, not prune plums. Local plums are certainly not tasteless and wehave had a couple of plum tarts recently which have been delightfully sour, with goodflavour. We had some plums in the fridge the other night, meant for a dinner that didn’thappen, so Lynne decided to use them to make a crumble, as she was using our oven toroast a chicken and this is an economical way to make a pudding. You can apply thisrecipe to any autumn fruit, just taste and add flavour to your own satisfaction.Plum crumble500g blue plums, cut in half, stones discarded – 4 T of verjuice or grape juice – 250gwhite sugar – 1 t almond or vanilla extract – ½ ground allspice½ cup plain flour – 30 g of butter – half a cup of dark brown sugar – ½ t ground allspice -a good grating of nutmeg - a pinch of saltPut the plums in an oven-proof bowl and stir in the verjuice, sugar, spice and extract.Cover with cling film, punch four holes in the cling film and microwave for 2 minutes atfull power. Stir and cook another 2 minutes until they are soft and falling apart. Discardthe cling film. You may have to remove some of the juice to serve with the crumble
  5. 5. 5later. The plums should not be swimming in juice. You can do this in a pan on top of thestove, but it will take longer.To make the crumble: With your fingertips rub the butter into the flour until you havelarge crumbs. Stir in the sugar, salt and spice and put on the top of the warm fruit. Bakefor 30 minutes or until the crumble is crisp. Serve with the extra juice and some creamor thick yoghurt.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 cookingtours to Normandy. You can see more details here. Emma Freddi runs the Enrica Roccacooking courses at her home in Constantia. Brett Nussey’s Stir Crazy courses are nowbeing run from Dish Food and Social’s premises in Main Road Observatory (oppositeGroote Schuur hospital).18th April 2013Remember - 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 informationPhones: +27 21 439 3169 / 083 229 1172 / 083 656 4169Postal 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 and our blogs are © John & Lynne Ford, Adamastor & Bacchus. Ourrestaurant reviews are usually unsolicited. We prefer to pay for our meals and not bepaid in any way by anyone. Whether we are invited or go independently, we don’t feelbad if we say we didn’t like it. Honesty is indeed our best policy. While every effort ismade to avoid mistakes, we are human and they do creep in occasionally, for which weapologise. Our Avast! ®Anti-Virus software is updated at least daily and our system isscanned continually for viruses.This electronic journal has been sent to you because you have personally subscribedto it or because someone you know has asked us to send it to you or forwarded it to
  6. 6. you themselves. Addresses given to us will not be divulged to any person ororganisation. We collect them only for our own promotional purposes. We own ourmailing software and keep our mailing list strictly confidential. If you wish to beadded to our mailing list, please click here to send us a message and if you wish tobe removed from our mailing list, please click here to send us a message.
  7. 7. you themselves. Addresses given to us will not be divulged to any person ororganisation. We collect them only for our own promotional purposes. We own ourmailing software and keep our mailing list strictly confidential. If you wish to beadded to our mailing list, please click here to send us a message and if you wish tobe removed from our mailing list, please click here to send us a message.