- About 8 baby apricots, halved and stoned. (The apricots. Not you)
- Two handfuls of mixed salad leaves (Look for different colours, shapes, sizes etc)
- A handful of pumpkin seeds
- Two fist-sized pieces of buffalo milk mozzarella
- A few slices of your favourite, salty meat (I used pork loin because it is very lean but other options would be parma ham, pancetta, chorizo etc.)
Monday, November 30, 2009
Friday, November 27, 2009
What makes La Boheme so cool is that it they aren't trying too hard. With an open-plan kitchen, a couple of black-and-white prints hanging on the wall, cases of microbrewery-style Brewers & Union beer as decor and bistro-styled food packed with flavour, they've got a good vibe going. Expect stuff like slow-roasted, pork belly, fillet with mushrooms risotto and beef carpaccio with caperberries. It's simple, honest food. And did I mention more than 60 wines available by the glass? Yes please. With pavement seating perfect for people watching and an owner who oozes pride for his restaurant you'd be a fool not to check it out. R85 gets you two courses and R105 gets you three. An absolute steal.
Thursday, November 26, 2009
I've written before (here and here) that I dig making food stuff and giving it away as presents. After coming back from Riebeek Kasteel this weekend (more to come on that by the way) I went to pick up Elvis. The Pom had been looking after him for the weekend. Well, she proceeded to tell me that my little guy had taken ownership of her and chased her puppy out the house. Her house. The poor thing had to stay somewhere else for two nights! Jeez, I had a good giraffe (laugh) at that. I did feel a bit bad though so I knocked up a little something as a thank you gift. Let's dive straight in...
- 200g of really good quality dark chocolate (nothing less than 70% please)
- 1oog of mixed, dried fruit roughly chopped. (Just use your favourite here. I went for cranberries, crimson raisins and mango)
- 100g - 120g of mixed nuts (Again, use what you like. For me it was pistachios and cashews)
- A red chilli de-seeded and finely chopped
Wednesday, November 25, 2009
A while ago I wrote about the new restaurant - called Bistro sixteen82 - that was due to open on Steenberg wine estate. Last week I attended the launch and unfortunately had to leave very suddenly due to an emergency. I had to set down my second glass of their 1682 Brut MCC without even taking a sip so you must understand it really was an emergency. Anyway, before I left I did have time for a quick walk through and was extremely impressed with the vibe. The vibe is my sort of vibe. It's your sort of vibe. Hell, it's our sort of vibe. So I thought it was only fair that I cruised in for lunch on Sunday. Just to let you guys know what it was like. As I sat there, sipping a glass of their Sauvignon Blanc and taking in the view I realised how much I do for you guys.
Tuesday, November 24, 2009
You're going to have to make up your own minds on this one guys. Because I can't work out if I enjoyed my lunch or not...
Sunday, November 22, 2009
A mate of mine and I were talking about weddings this weekend. We were saying how awesome it is when you can actually feel the love in the room. Everyone feeds off it and there is an amazing vibe as a result. On Sunday night I attended the Eatout Restaurant Awards 2009 and I got the same feeling. This time the love was for food.
Thursday, November 19, 2009
Wednesday, November 18, 2009
- About 800g of the best tuna you can find
- A handful of basil, torn
- A handful of mint, torn
- A handful of coriander, roughly chopped
- A handful of chives, roughly chopped
- A handful of parsley, roughly chopped
- Two handfulls of wild rocket
- A big bunch of asparagus
- Two packets of Ina Paarman sundried tomatoes in vinaigrette
- A handful of caperberries
- Two tins of cannellini beans, drained (Just use your favourite beans here. Butter beans, red kidney, borlotti etc.)
- Juice of three lemons
- 4 radishes, very finely finely sliced
Okay, what to do:
1. In boiling, salted water cook the asparagus for a few minutes. When done, remove and plunge into ice cold water. You want the asparagus to still have a bit of a bite.
2. In a large bowl combine all the herbs. Pour in both packets of sundried tomatoes, the radishes, the beans and the caperberries.
3. Heat a pan until smoking hot. Rub tuna steaks with olive oil, season with sea salt and black pepper and cook for 1 and a half minutes on each side, depending on the thickness. DO NOT OVERCOOK THE TUNA. I swear, you will want to cook it longer. If you do, I hate you.
4. Remove tuna and tear into rough chunks. Throw tuna, asparagus and lemon juice into a bowl and using your hands gently mix it to make sure everything is coated. Add a good glug of olive oil and repeat.
To serve, place in the middle of a deep bowl. Drizzle over a bit more olive oil if necessary.
This salad is absolutely beautiful to look at and eat. The colours are bright and fresh, the flavours are layered to allow every single element to be appreciated and the textures compliment each other. Creamy beans, rich tuna, sharp caperberries, a bit of acidity from the lemon, perry radishes. It is all good. The vinaigrette from the sundried tomatoes is surprisingly good and works well as a dressing. (sometimes being lazy is FINE!) Oh yeah, it's also packed with nutrients, loaded with protein, low in fat and has basically no calories. Did I mention that? No? Well there you go. Healthy food that will make you weak at the knees. That's how we roll.
Tuesday, November 17, 2009
Monday, November 16, 2009
Let's get one thing straight: I am not a food snob. Great food experiences don't need to be expensive. A boerewors roll on the side of a rugby field can be just as rewarding as oysters and champagne. It's all about the timing. What you feel like. What you crave. Sushi. Dark chocolate. A fruit platter. An ice cold Jack Black. Mom's potato salad that doesn't quite taste the same when you make it. These are taste sensations that you need to fulfill expectations. On Saturday, after a solid run in the mountains, I felt like a nice piece of grilled fish and a salad. These were my expectations. The sun was out, I was feeling the summer vibe and I wanted to keep things healthy. After hearing from a sh*tload of people about what "good value"the Ocean Basket is, I stopped by for lunch. What a mistake. What a horrible, horrible mistake.
Friday, November 13, 2009
It's been seriously amazing watching The Princess fall in love with food. Having her so interested in what has - until now - been my passion has just given us something extra that we have in common. It's awesome. The only downside is that...how do I say this nicely....well... she's kind-of-a-little-bit fussy. Average meals that I used to knock up, and secretly not be overly-impressed with, are now being called out! So when I make something and she gives it the thumbs up it actually means something because I know she can now tell the difference. This is one of those meals...
- 800g pork fillet
- 3 baby cabbages
- Two tablespoons of paprika
- Two tablespoons of five-spice-powder
- About half a glass of good-quality, aged balsamic vinegar
- A handful or two of shitake mushrooms
Thursday, November 12, 2009
Wednesday, November 11, 2009
When I'm not in my adopted home city of Cape Town, or visiting old friends and family in Jozi, chances are you'll find me knocking around the Garden Route. I've been going to Plett for about 12 years now and consider it a little "home away from home". Knysna is another favourite part of the country to spend some time in, and with The Princess's folks based in Wilderness we stop in there occasionally too. Basically...The Garden Route is tough to beat. You can swing a golf club, suck back on a cold beer at The Deck, enjoy some beautiful beaches, eat at amazing restaurants, waterski, throw down some oysters and go to a wine farm. Huh? Yip, you heard me. You can go wine tasting 10minutes outside of Plett. Allow me...
Tuesday, November 10, 2009
You should know by now how excited I get at food markets. I've written about a couple before and what I love about them is that while they might all look the same, they are definitely not. Each market has a personality and each market has slight variations on what they are selling. The people behind the stalls make the biggest difference though. And of course, the actual quality of food. Let me say this out loud (you can read it and then say it out loud too): The Sedgefield Wild Oats Farmers' Market is the best I have ever seen. Let's skip past the fact that it's in Sedgefield. Everything else about it is awesome.
Sunday, November 8, 2009
So close. So damn close. That's how I would sum up my experience at Serendipity when I pulled in for dinner on Friday night. I was in Wilderness on a much-needed break and stopped by. I had heard LOADS about this place and was super-excited to check it out. Did it live up to expectations? Well...it's hard to say. At times I was left disappointed, while other parts of the night were unforgettable. Let's break it down.
- A starter of Blaauwkranz cheese and preserved fig brulee. A nomination for best starter of the year?
- The trio of kudu. (Bobotie, tartar, carpaccio.) A nice celebration of game. Unusual to see it in a bobotie but surprisingly moist.
- A cape brandy pudding. The description of this dish really doesn't do it any justice. The dish was apparently doused in brandy after cooking and therefore sucked up some extra flavours. Phenomenal. Simple, classic but tasted like no brandy pudding I have ever come across.
- A chocolate tart with rooibos ice cream and rosewater jellies. Brilliant use of textures. The subtlety of the cubes of jelly was an inspirational touch.
- An amouse bouche in the form of a tempura mussel with chilli.
- A cauliflower soup. Wow. Where did this come from? It was the wrong consistency, an uninspiring colour and way too bland.
- A palette cleanser called a slurpie. When I saw this on the menu I thought it was quite funky and quirky and was quite looking forward to it. I didn't enjoy the texture at all though. The presentation was clumsy and the brain freeze that I ended up with brought back slush-puppy memories but not in a good way. That said, the combination of flavours (buchu and honeybush) had the potential to be amazing.
Friday, November 6, 2009
Those of you who know me will be able to vouch I'm not the most modest cook in the world. If something turns out really nicely, well...I let everyone know about it. But that's the point isn't it? That's why I called this blog Jamie Who. To celebrate the fact that anyone can cook these dishes. So I'll tell you what; this dish was one that I made and was actually giving myself compliments as I ate! Make it yourself and you'll see what all the fuss is about.
- 4 x 200g salmon fillets, skin on
- A handful of fresh rosemary, as finely chopped as possible
- 10 anchovies in oil, drained and roughly chopped
- Juice of 1 lemon
- Extra virgin olive oil
- Two handfuls of asparagus, washed
Thursday, November 5, 2009
This review is basically one of those where I hang my balls out and wait for someone to kick them. Because...I really didn't see what the big deal was when I had lunch at Lazari with Squeeze and The Princess.
Wednesday, November 4, 2009
Monday, November 2, 2009
Things are a bit hectic here at work today so apologies if this seems quick. I was checking out my photo library this morning and found some shots of the salad I knocked up when The Greeks came round last week. Now, let's make one thing clear: Posting about this salad is not a cop out. This salad deserves its own blog entry. It's that good. Let's take a look...
- 6 - 8 baby beets
- A handful of rocket
- A ball of buffalo milk mozzarella
- 2 - 3 oranges
- Juice of 3 extra oranges
- A tablespoon or two of wholegrain mustard