Rayden Road Kingklip.

S4
4x200g kingklip filets (any nice white fish will do)
30g anchovies
5-6 cloves of garlic
40g capers
2 small de-seeded chilis
300ml white wine
100ml cream
pepper

Finely chop anchovies, capers, chilis and garlic. Heat a saute pan with some butter in it.
Fry the garlic and chilis for 2 min, making sure the garlic don't turn brown. Mix in the anchovies, capers and wine. reduce till half.
Wash down the filet's and pat them dry with papertowels. Season with pepper and put in the pan. Put on the lid and simmer gently for 8 minutes. Once done take out the filet's and put on a oven heated plate and cover with foil.
Take the pan off the heat and pour the cream over the sauce, whisk and simmer for 2 min. Season to taste and serve with pasta.

drink: Durbanville Hills Merlot 2005

Cantaloupe with greek yogurt and chopped pecans.

S4
1 chopped up cantaloupe
200ml greek yogurt
25g pecan nuts, chopped
honey to taste

Place the cantaloupe on a plate/cup, place a spoon of yogurt on top and drizzle pecans on top.
Serve with honey on the side.

drink: an espresso

Steak frites with beurre rouge.

S4

meat:
4 250g porterhouse or rumps
oil
s&p

frites 'les halles':
8 big peeled potatoes
2,5 liter peanut oil
salt

the butter:
half a cup of red wine
1 shallot, chopped
225g butter
7g flat parsley
s&p

Combine the wine and chopped shallots in a small pot and bring to the boil, reduce until the wine is almost gone. Once cool place it in a mixer bowl and add the butter, parsley and salt and pepper. Mix well.
Once done, place on a piece of glad wrap and form into a sausage form. Wrap and place in the freezer.
Cut the potatoes into 1x1 cm thick sticks. Throw them into a bowl of cold water and leave them to rest for thirty minutes. After the time is up, rinse the potatoe under cold water.
Heat the oil in a big sauce pan until it's 140c. Using a wire ladle place a small amount of the potatoes in the pan and let them blanche for about 8 min. remove and let them rest for at least 15 min, repeat with the rest of the frites.
Now, try to time the finishing frying of the frites with the cooking of the steaks.
Pound the steaks, oil them with a brush and season.
Bring the oil up to 190c and throw in the first batch of frites. Leave until golden (about 3 minutes).
Heat the oven to 100c and place a plate in it. Take the butter out of the freezer.
Over high heat fry two steaks at a time in a pan, or all four in two pans (if you have a big stove).
Cook one side until it browns, and flip over and brown the other side. Turn down the heat and let it cook for about 5 min for medium-rare.
Once done, remove the plate from the oven, place the done steaks on plate and cover loosely with foil.
Place the frites as they are done in a towel clad bowl and cover with foil till all frites are done. Salt and toss in the towel.
Serve.

drink: SOMETHING NICE!

Roasted tomatoes with asparagus, goat's cheese and walnuts.

S4

salad:
4 ripe tomatoes
2 cloves of garlic, crushed
200g asparagus, blanched
2 small leeks, washed and thinly chopped
20g rocket leaves
150g goat's cheese, slightly crumbled
5 walnuts, roughly chopped
30ml olive oil
s&p

dressing:
10ml mustard seeds
90ml olive oil
30ml balsamic vinegar
1 clove of garlic
s&p

Preheat the oven to 200c. Start with the dressing.
Crush the garlic in a mortar untill smooth, add salt and mustard seed and blend. Then whisk the oil and vinegar into the mix. Set aside.
On a baking tray place the garlic, oil and tomatoes, roast for ten min. remove from the oven and place the leeks and the asparagus on top of the tomatoes, roast for another 10 minutes.
Place on a serving tray thanand sprinkle with the cheese and walnut. Serve while still hot, sprinkling the dressing just before serving.

drink: a nice nice red.

Pork chop with cornichon sauce.

S4

4 pork chops
110ml white wine
30g Dijon
1o thinly sliced cornichons
1 small onion, chopped
10ml cake flour
5g parsley, finely chopped
225ml veal stock, or cubes if no stock available
half a ice cube of demiglace if you have it
15ml oil
15g butter
s&p
a baguette

Put oven at 200c. Use a frying pan that can handle the oven.
Heat the oil and butter. Season the chops and once the pan is really hot, throw in the chops.
Fry on each side for 3-4 minutes then place the whole frying pan in the oven for 8 min.
rest the meat once done on a hot plate with foil cover. Saute the onion in the same pan till brown then stir in the flour and mix. Pour in the wine and reduce to half, make sure to scrape the pan. Then pour in the stock and reduce that to half. Then take the pan of the heat and stir the Dijon into the pan along with thinly chopped cornichorns , the parsley and the juices from the meat plate. Add the demiglace just before serving, if you have it that is. Season and pour over the chops.
Serve with the baguette to soak up the sauce.

drink: nothing

Fish with mango/chili.

S4

4 fish fillets, about 150g each
4 cloves of garlic
4 slices of lime or lemon
4 sprigs of thyme
4 sprigs of rosemary
kosher salt
crushed black pepper

rub the salt and pepper onto the fish and let it rest for 15 min. Snap the fillet in two.
One one half place onesprig of thyme and one of rosemary, one clove of garlic and one slice of lime or lemon. Place on a oiled oven pan.
Throw into a hot really hot oven and let it bake till done.
Serve with a mango chili salad and some green on the side.

drink: a decent chenin blanc

Chili con Carne.

S10

500g minced beef
2 onions
1 clove garlic
2 tsp chili powder
1 tsp ground cumin
200g sun-dried tomato in oil
1 fresh red chili, seeded
2 x 400g cans chopped tomato
2 x 400g tins red kidney beans, drained
1/2 stick cinnamon
olive oil
s&p
200ml water

Chop up the onions and garlic and saute till golden. Add the chili powder and cumin.
Add the mince to the pan and cook on high heat till it colors.
Mix the sun dried tomatoes and chillies in a food processor to form a paste. Add to the beef with the tomatoes, cinnamon stick and a 200ml of water. Season to taste.
Bring to the boil, cover with baking paper and the lid and let it simmer for one and a half hour.
When you have 30 min to go, pour in the beans and some extra water (if needed).
Serve with rice.

drink: milk

'All you see, i owe to spaghetti.' - Sophia Loren

Tagliatelle with potato.

S6

pasta:
500g tagliatelle (dry)
2 large potatoes
60ml olive oil
2-4 cloves of garlic, finely chopped
15ml mascarpone
200ml vegetable stock
30g parmesan, grated
s/p

pesto:
125ml olive oil
200g pine nuts
30g fresh basil
120g parmesan, grated
juice of one lime

Begin with the pesto. Add half of the olive oil and the pine nuts into a hot fryingpan and fry for about 2 min while stirring. Take off the heat and let it cool.
Chop basil and mix with parmesan, lime and the rest of the olive oil. Then pour the pine nuts into the bowl and smash it up with either a rolling pin or a pestle until it becomes a paste.

Peel potatoes, slice into 4ml thick discs. Slice the discs into 4ml wide slices. Then chop into 4ml cubes. Let them lay in water for 5 min to get rid of the starch then drain and dry.
Bring the olive oil up to heat in a frying pan then throw in the potato cubes and fry till crisp and golden. Once golden stir the garlic into the potatoes and take of the heat.
Cook the pasta in salted water. Once done strain but keep some water and put it back into the pan. Over low heat, pour the pesto, mascarpone and stock over the pasta. Season then mix well.
Take the remaining parmesan and shake with the potatoes.
Place the pasta on plates and toss with potatoes.
Serve.

drink: Niti'da Calligraphy

Salmon with parsley sauce and pasta.

S4
300g spagetti
500g salmon, boned
50ml poppy seeds
butter to fry in
salt

marinade:
45ml lime juice
15ml honey
15ml water
salt to season

sauce:
10g chopped flat parsley
1 shallot
1 clove garlic
2cm fresh ginger, peeled
200g philadelphia
30ml olive oil
15ml honey
salt to season

Cut the salmon into 2cm cubes. Mix the marinade and place the salmon in it. Let it soak for atleast 15 min.
Mix the parsley, shallot, garlic, ginger and philadelphia with an immersion blender. Mix the honey and olive oil and poor slowly while mixing into the parsley mix. Season to taste.
Cook the pasta.
Mix some salt with the poppy seeds and roll the salmon in the poppy mix.
Cook the pasta.
Heat a pan with butter in it on medium heat, then fry the salmon for about 3 minutes.
Heat the sauce.
Mix the pasta and the sauce, serve with the salmon on top.

drink: black label (the beer)