Tuesday, 30 July 2013

The sun's attempt to rise over Joburg CBD

Sunrise at 6:30am, taken from the top floor of the parking lot. Yes, at work too early...

Sunday, 28 July 2013

Lancashire Hotpot

Tonight I made a Lancashire Hotpot using the following recipe as a guide...

Adapted from:

I added a glove of garlic and used 500 ml of chicken stock instead of the lamb stock. I also excluded the swede and just used 4 potatoes. The number of potatoes depend on the size of the cooking receptacle. For the lamb, a pack of lamb leg cubes from woolies. 

Due to the oddities of the home, I started this at about 4 and cooked the Hotpot sand potatoes for two hours in my tagine on the gas hob. The oven was then preheated to 200C, potatoes sliced thin and placed on top of the meat and cooked for about an hour till the top of the potatoes are crispy.

Serve with the Nederberg 56 Hundred Cabernet Sauvignon 2012.




Saturday, 27 July 2013

Mild IPA bottling time

Time to bottle a mild IPA, it has been fermenting since early march. Not because it had to as it was ready to bottle around April - I just hadn't got around to it yet. 



Sunday, 21 July 2013

Parmesan, rosemary and cous cous crusted Blesbok Loin

Last night I made a Blesbok loin with a cous cous parmesan and rosemary crust, mushroom sauce, garlic mash and spinach.

The dish turned out great. It was complimented perfectly with Cloof's Very Sexy Shiraz (2010).


Recipe (serves 2 generously)
Mash: 
3 potatoes
Half a head of garlic, roasted
1/4 - 1/2 cup milk
1/4 cup butter
Salt and pepper

1) Peel, quarter and boil potatoes until cooked through. 
2) Place peeled roasted garlic cloves in potato ricer and add potatoes*.
3) Scrape roasted garlic bits out of ricer and add to the mash with the butter and a 1/4 milk. Mix to combine. 
4) Season to taste, add more milk if needed to make it silky smooth.

* Or mash in the normal manner if you don't have a ricer.

Mushroom sauce:
125g Mushrooms of your choice, sliced - I used portobello mushrooms
3 Cloves garlic, finely chopped. less if you are already vampire proof.
2 Sprigs thyme, leaves plucked
1 Onion - finely chopped
1/2cup Cream
1/2cup Vegetable stock
1/8cup Brandy
Salt and pepper

1) Fry onions until translucent, add garlic and thyme. 
2) Add mushrooms and fry until cooked and moisture released.
3) Add brandy, when evaporated add stock. 
4) Add cream when stock has reduced by half. Reduce until it passes the custard test (about by half).
5) Season to taste.

Spinach:
200g Baby spinach, washed
Salt and pepper

1) Add spinach to frying pan / pot, season and cook until wilted.

Blesbok:
Approx 400g Blesbok loin (any venison loin should work as well)
1 Egg, beaten
1/4 cup Flour
1 - 1 1/2 cup cooked cous cous 
1 Small rosemary sprig, finely chopped
1/4cup Grated Parmesan
1tsp Olive Oil
Salt and pepper
Oven proof frying pan

1) Pre-heat oven to 180C.
2) Mix parmesan, rosemary and cous cous.
2) Season Blesbok well with salt and pepper.
3) Coat in flour.
4) Coat in egg.
5) Coat in cous cous generously.
6) Add olive oil to frying pan, once hot, add Blesbok, fry on all sides until light golden. This should take no more than a minute or three each side.
7) Put into oven and cook for 10-20 min. 10 min should be rare to medium-rare, 12-15min should be medium and past that is not recommended.

Enjoy!