Wintery Sunlight, Alfresco Dinning & Portable Heaters

Tags

Alfresco dining, Cape Wine Farm, Cape Winelands, Cardamom, Coconut cream, Country Life, Entertaining, Food and Wine, Garlic Stock, ginger, Gourmet, Prawns, Risotto, S.A. Food Blogs, Seafood, Seasonal produce, Sweet Paprika, wine

Soft wintery sunlight filtered through the trees cascading over the patio dining area of restaurant Terrior on the wine farm Kleine Zalza. It was just a bit too nippy to enjoy alfresco dinning and for that reason we found a table near the warmth of the portable heaters.

Memorable of the dishes selected was the Coconut and lemongrass prawn risotto which I decided to make and this is my adaptation, replacing the lemongrass which I did not have any of, with cardamom and I have to say the end result was superb.

Prawn and coconut Risotto infused with cardamom

serves 4

Ingredients

Sufficient prawns for four people peeled but keep the tails intact

1 can of coconut cream

500- 700ml chicken stock

15 ml butter

1-2 tablespoons olive oil

1 onion finely diced

A thumb size piece of ginger finely chopped

½ tsp. leaf masala (optional)

1 tsp. sweet paprika

The seeds from 3 cardamom pods, crushed

Black pepper

1½ cups risotto rice

½ cup vermouth or dry sherry

2 cloves of garlic finely chopped

Salt to taste

½ cup finely grated parmesan

Season to taste

Method

Heat the stock and coconut cream in separate pots.

Once the coconut cream comes up to heat, turn down to a gentle simmer. Add the shelled prawns and poach them in the liquid until the prawns start to curl, remove the prawns to a bowl and drizzle over some olive oil.

In a pan heat the butter and oil, add the onions, ginger, leaf masala, sweet paprika, the cardamom pod seeds, ground black pepper and sauté until onions are soft and translucent. Add the vermouth and sauté until absorbed.

Ladle alternate amounts of stock and coconut cream into the risotto rice, ensure each ladle of liquid is well absorbed before adding the next amount of liquid, stirring frequently; add the garlic and some salt, half way through the cooking process. Continue cooking until the rice reaches a point where the grains are cooked and the rice will no longer absorb any more liquid. About 15-20 minutes. Check for seasoning

Add the prawns and parmesan, folding them through the rice.

Garnish

Reserve two or three prawns for each dish; place on top of each serving of risotto together with a little sprig of either baby cress or coriander and some finely diced tomatoes.

Accompaniments

Serve with a side salad of peppery leaves and some crusty bread.

Notes:

The cardamom pod seeds have a lemony fragrance and I used these to replace the lemongrass used in the original dish. You could also use grated lemon or lime rind, but this would need to be folded in at the end of the cooking process.

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What’s In Season For August

Tags

Apple, apples, Asian greens, avocado, beetroot, broccoli, Brussels sprout, Brussels sprouts, cabbages, Carrots, cauliflower, celeriac, celery, Chefs, Chicory, cumquats, fennel, food and drink, Foodblog, Fruit, garlic, ginger, grapefruit, horseradish, Jerusalem artichoke, Jerusalem artichokes, kale, kohlrabi, leek, lemons, limes, mandarins, Nettle, Nettles, okra, olives, onions, oranges, papaya, parsnips, pineapple, potatoes, pumpkin, recipe, rhubarb, Seasonal produce, shallots, silverbeet, spinach, swede, sweet potato, turnip, Vegetable, Vegetables, witlof

It’s hard to believe that we are just a few days away from the month of August. In my garden shrubs and trees are sprouting new growth and last season’s spinach which I had not removed has regrown without much prompting and is looking healthy and lush. The nettles too are doing well in this garden.

Nettles are incredibly nutritious, they establish themselves anywhere where in soil with high fertility, on banks of river beds, near trees and within the vegetable patch. Yes they sting like mad and one needs gloves when picking, but the application of heat when cooking removes all trace of stinging hairs. Cook the nettles as you would spinach. The flavour is slightly stronger than that of spinach and is a lovely substitute to use in the classic spinach and ricotta gnocchi or for a lovely leek and nettle sauté.

When selecting fruit and vegetables, it is best as always to buy where ever possible, locally produced and what is in season to ensure the benefit of maximum flavour and nutrition from your fruit and vegetables.

Here is a guide for produce to look for in August.

Fruit:

Apples, cumquats, grapefruit, lemons, limes, mandarins, oranges, papaya, pineapple, rhubarb,…

Vegetables:

Asian greens, avocado, beetroot, broccoli, Brussels sprouts, cabbages, carrots, cauliflower, celeriac, celery, fennel, garlic, ginger, horseradish, Jerusalem artichokes, kale, kohlrabi, leek, okra, olives, onions, parsnips, potatoes, pumpkin, shallots, silverbeet, spinach, swede, sweet potato, turnip, witlof…

Aromatic Warmth & Heady Fragrance ….. the inspiring notes for todays menu

Tags

Bobotie, Carrots, corriander, Crab meat, cumin, fish, ginger, Onion seeds, salmon, Seasoning, Spices, spinach, Turmeric

It’s a clear bright sky today; the wild almond which towers over the entrance to the Clifton House is breaking out with blossoms, soon they will fall to the ground like snowflakes; the wonderful fragrance of cardamom coffee wafting from the kitchen pricks the senses. I fancy something fragrant and mildly spicy for dinner.

The pantry store cupboard holds a store of heady scents and warm colours, I find just what I need for the Fish Bobotie which I will serve with a warm salad of carrot, spinach tossed together with a cumin, lemon and garlic dressing. I pick fresh curry leaves from the little tree in the herb garden and add a few Kaffir lime leaves to the bundle. The curry leaves provide a mild aromatic warmth to the Bobotie which I feel the dish just cant do without. The kaffir lime leaves are optional.

Aromatic Fish Bobotie served with Carrot, Spinach and cumin salad with toasted black onion seeds

Deliciously fragrant and mildly spicy, a good dish for entertaining friends.

Serves 6

Ingredients

2 cans of skinless and boneless pink salmon ( drained mass 270 g)

1 can crab meat (drained mass 113 g)

2 slices of bread

1 cup milk

2 tablespoons olive oil

½ tsp. ground cumin

½ tsp. ground coriander

½ ground cayenne pepper

Thumb size piece of ginger peeled and finely chopped

1 onion peeled and finely diced

1 cup of cream

1 tsp. turmeric powder

2 large eggs

Salt

Black pepper

6-8 curry leaves

4 kaffir lime leaves finely sliced (optional)

Method

Set the oven temperature to 180C

Drain the cans of salmon and crab meat and place in a bowl.

In a separate bowl tear the bread into chunks and cover with the cup of milk, leave to soak.

Heat 2 tablespoons of olive oil in a large pan, add the cumin, coriander, cayenne and sauté for a few seconds, add the chopped ginger, sauté for a few more seconds then add the chopped onion. Sauté until the onion is tender and soft. Add to the bowl with the fish and crab and mix through. Squeeze the bread reserving the milk for later; add the bread to the mixture in the bowl. Mix all thoroughly but gently together and place in a buttered oven proof dish.

Add 1 cup of the cream to the reserved milk in which the bread was soaking, add the turmeric, the eggs, beat together lightly and season with salt and pepper. Pour this custard liquid over the fish mixture. Add some curry leaves pushing them gently down on top of the custard. Add a sprinkling of the finely sliced Kaffir lime leaves.

Place in the oven and bake for 35-40 minutes until the custard is set and is a nice golden colour.

For the warm salad

Carrot Spinach and cumin salad with toasted black onion seeds

The secret to this salad is good quality organic carrots and spinach and lightly pan roasting the onion seeds

Ingredients

500g cooked carrots

250g baby spinach washed, blanched and squeezed dry

½ tsp. ground cumin

2 garlic cloves peeled and roughly chopped

½ tsp. sea salt

Juice of half a lemon

1/3 tsp. castor sugar

3 tablespoons olive oil

1 tsp. pan roasted black onion seeds

Method

Slice the cooked carrots into long strips, about 3-4 strips per carrot. Place into a salad bowl, together with the spinach, layering as you go.

Pound the cumin, garlic, and salt in a mortar and pestle. Mix in the lemon juice, sugar and olive oil until well amalgamated.

Pour the dressing over the carrot and spinach and sprinkle with the roasted black onion seeds.