S2
20-30g butter
30ml white wine vinegar
15ml brown sugar
1 pear, quartered and cored
60ml walnuts
30g rocket
6 slices of creamy blue cheese
Melt the butter along with the vinegar and sugar in a frying pan. Add the pear and walnut and cook till the pear gets soft, about 5 minutes.
Place the rocket on a plate, top with pear and walnuts, finish with the cheese and drizzle with olive oil.
drink: l'ormarins sauvignon blanc 2006
S4
700g spaghetti
200g bacon
3 big cloves of garlic, chopped
70ml capers, drained
80g rocket, roughly chopped
1 large red chili, thinly sliced
1oml of lemon zest
45ml lemon juice
250ml grated Parmesan
black pepper
olive oil
Cook the pasta in a large pot with lots of salt. Meanwhile fry the bacon till crisp.
Saute the capers and the garlic for about 2 minutes on medium heat in about 3 tablespoons of olive oil. Add the chili, zest and lemon juice and stir for one min, then take the pan of the heat.
Drain the pasta once its done and toss with the garlic mix. Then add the rocket and Parmesan.
Serve with bacon strewn on top along with black paper and some extra Parmesan.
drink: hartenberg merlot, 2003
S4
400g pasta
150ml cream
150ml Parmesan, grated
125ml basil, roughly chopped
15-25ml lemon juice
10ml lemon zest
pepper
Bring a big pot with water to the boil, add a lot of salt.
Cook the pasta according to the packets intructions. Drain and throw back into the pot and stir in the other ingridients, toss well. Serve with some extra grated Parmesan on top.
drink: water
S4
3 slices of nice white bread, torn into pieces
100g rockets
100-150g mozzarella, torn
4 plum tomatoes, sliced
30g tapenade
12 basil leaves
60ml olive oil
30ml red wine vinegar
Preheat the oven to 225c. Toss the bread with 30ml of the olive oil and cook it in the oven for 8-10 min or till crusty and golden.
Place the rocket, tomatoes, mozzarella and bread on four plates. Top with the tapenade and basil leaves. Drizzle with the dressing.
drink: nothing
If you are a vegetarian you can ofcourse substitute the chicken stock with vegetable stock.
S4
1 liter chicken stock
1kg plum tomatoes, halved
250g rosa tomatoes on the vine
1 onion, thinly sliced
2 sun dried tomatoes, drained
3 cloves of garlic, slightly crushed
4 thyme sprigs
15ml caster sugar
15ml barbecue sauce
10 basil leaves
90ml olive oil
sea salt
pepper
Preheat the oven to 225c. Take 60ml of the olive oil and pour into a baking pan. Heat it in the oven till well hot then put the plum tomatoes, onion and garlic on the pan. Sprinkle with the caster sugar, season generously and throw on the thyme. Shake the pan then replace in the oven and bake for 20 min, stirring the tomatoes after 10 minutes and add half of the basil with 3 min to go.
Meanwhile bring the stock to the boil. Then tip the contents of the baking pan into a another sauce pan, removing the thyme. Pour over the stock and bring the tomatoes and stock to the boil. Add the sun dried tomatoes and the barbecue sauce then cook for five minutes.
remove from the heat then strain into a bowl. Place the tomato mix into a second bowl and using an immersion blender mixing it till smooth, adding the stock a bit at a time till all combined. The texture should now be creamy.
Pour through a fine sieve, use a wooden spoon to push the soup through. Taste and correct the seasoning if needed.
Meanwhile heat a saute pan, add the remaining oil and add the rosa tomatoes. Cook for one minute.
Serve with some sprinkled basil on top the tomatoes.
drink:
S4
400g fresh salmon
1 ripe avocado
cold rice, sushi or normal rice is fine (no salt or vinegar in the rice though)
1/2 a cucumber, thinly sliced
chives for garnish, chopped
sesame seeds
30ml soy
30ml rice vinegar
60ml sesame oil
pinch of cayenne pepper
Mix the soy, vinegar sesame oil and cayenne pepper.
Cut the salmon and avo into cubes. Add them to the marinade and chill in fridge for 20 minutes.
In a ring mould, put rice a quarter or so up the side and pat it. Should be fairly tightly packed.
Add the salmon/avo mix and pack. Put in fridge for 20 more minutes to set.
Once ready, sprinkle seeds on top, remove ring mould carefully and garnish with chopped chives and the sliced cucumber. Serve.
drink: sake or water
