Tag Archives: Franschhoek

Spiced Cauliflower and Red Onion Savoury Picnic Cake

23 Apr

Gourmet picnics are big news in Cape Town, espsecially in the winelands. Well it makes sense doesn’t it? Most of the wine estates have beautiful grounds, so why not make use of them. While we  were in South Africa we enjoyed three picnics. The first at The Roundhouse overlooking the stunning coastline around Camps Bay. The second at Bramon Wine Estate just outside Plettenberg Bay where our table sat amongst the Sauvignon Blanc vines. And the third at Boschendal, one of the oldest traditional Cape Dutch wine estates in Franschhoek, dating back to 1685.

We sat under ancient trees enjoying the view, while our picnic was prepared.

Ordered the wine, one of my favourites: the Boschendal Chardonnay Pinot Noir blend a lovely wine with a slight apricot blush.

They actually offer a Vegetarian Picnic option which is a first. It included a duo of potato salads, quiche, salad, sweet chilli vinaigrette, sundried tomato & spinach wraps, red pepper pate, caramelised onion pate, chocolate & macadamia nut brownies, cheese & biscuits, red onion maramalade and a french stick. We had trouble finishing it all.

Le Pique Nique, as it is called, is very good value, you get a lot of food and can enjoy their fine wines surrounded by Agapanthus, my favourite plants. I am a little obsessed with them actually.

So, inspired by the picnic food idea and eating outside. I came across an Yotam Ottolenghi recipe for a Cauliflower Cake. Ottolenghi is another one of my obsessions, I love his food and find it endlessly inspiring. See this post and this one for proof of his influence over my recipes.

He makes a big round cake in a 24 cm cake tin, I halved the recipe and cooked mine in a loaf tin. I also added some more spices because I can’t help myself. It’s kind of like a quiche without the pastry.

Spiced Cauliflower & Red Onion Savoury Picnic Cake

Makes 1 loaf, vegetarian. Can be doubled to fill a 24 cm cake tin.

Adapted from Yotam Ottolenghi Prep time: 20 mins Cooking time 45 mins

  • about 400 gr cauliflower broken into medium florets 
  • 1/2 large red onion, peeled
  • 1 or 2 tbsp olive oil
  • ½ tsp finely chopped rosemary
  • 5 medium eggs
  • a handful of fresh chopped coriander
  • 90g spelt flour (or plain)
  • 1½ tsp baking powder
  • ½ tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp red chilli powder
  • 80-100g grated manchego or vegetarian parmesan
  • salt and black pepper
  • 1 tbsp sesame seeds

Heat the oven to 180C. Put the cauliflower florets in a large saucepan, cover with water, add a teaspoon of salt, bring to the boil then lower the heat and and simmer for 10 -15 minutes, until quite soft. Strain, and leave to drain in the colander.

Meanwhile prepare the batter. Cut a few 1/2 cm rings off one end of the onion, set aside to decorate the top of the cake and roughly chop the rest. Heat the oil in a pan and on a medium heat sauté the chopped onion and rosemary for about 6 minutes, until softened and slightly caramelised. Remove from the heat and leave to cool down.

Sift the flour, baking powder and spices into a large bowl, and add the parmesan, one teaspoon of salt and plenty of black pepper.

Add the eggs and coriander to the cooled onions and whisk. Then add the egg mix to the flour mix and whisk to eliminate lumps. Add the cauliflower and fold in gently, trying to keep some florets whole.

Use baking paper to line the inside of the loaf tin. Brush any visible sides of the tin with oil and dust with flour. Tip in the cauliflower mix, even out the top with a spatula and arrange the onion rings on top. Sprinkle with sesame seeds.

Bake the cake in the centre of the oven for 40-45 minutes (for both sizes of cake), until golden brown and set. Serve warm or at room temperature.

The reason I called this a picnic cake is because it is equally good served warm with a lemon & olive oil dressed cucumber salad with fresh mint as a light evening meal or served room temperature the next day as part of a picnic lunch, wherever you happen to be, office, lawn or beach.  Just cut yourself a slice and relax.

A very nice glass of wine always helps too….

For more information about Boschendal Wine Estate visit their website here.

Sweet Potato Brulee Tart, Lemon Asparagus, Pea, Mint and Feta

20 Mar

Haute Cabriere’s Chardonnay Pinot Noir blend is my favourite white wine in the whole world. The first time we came to Cape Town my Dad ordered a bottle with lunch in Manna. That was it, I was smitten. No wine has ever come close since. It has a slight apricot blush and creamy finish that I just love.

On our next visit to Franschhoek a few years later we had the pleasure of dining at The Cellar Restaurant on the Haute Cabriere wine estate. My Dad, again ordered a bottle (or maybe two) of their Pierre Jourdan Cap Classique sparkling rose. That was the beginning of my love affair with pink sparkling wine. That’s pretty amazing, don’t you think? Two of my favourite wines come from Haute Cabriere.

Ok, now make that three. They have recently added the first Unwooded Pinot Noir to the collection. It’s a light, fruity red that is served chilled. It’s a great summer drink, like a dark rose and it’s easy to drink in the sun. I can vouch for that, very easy!

This year we arrived at the restaurant to find the new outside dining terrace open with spectacular 180 degree views of the Franschhoek valley below. The chef, Ryan had prepared a special 5 Course Vegetarian Tasting Menu for us.  The marriage of food and wine is very important to them, each dish was especially designed to complement a different one of their wines. Normally it is the other way around, the wine is chosen to compliment the food.

We started with  Tomato Gazpacho, tomato pineapple sorbet, peppers, pineapple, cucumber garnish which was served with the crisp sparkling Pierre Jourdan Brut.

Then came a Smoked Cheddar & Green Peppercorn Souffle, ratatouille puree, apple crisps, sweet roasted cherry tomatoes, served with the Unwooded Pinot Noir.

Next was a Summer Vegetable Risotto, peas, parmesan crisps, asparagus, corn served with the Pierre Jourdan Tranquille.

Then the Sweet Potato Brulee Tart, asparagus, tatsoi, pickled artichoke, labneh, basil, sweet potato puree, served with my favourite, the classic  Haute Cabriere Chardonnay Pinot Noir blend.

For dessert we had Banana Parfait, liquid chocolate centre, chocolate vodka sorbet, dried banana, tuille, served with the Pierre Jourdan 100 % Chardonnay Blanc de Blanc.

I apologise for the lack of photos of the food but it was a very hot day and we were sitting under a red umbrella. Consequently all the pictures have a distinctly scary pink hue that was near impossible to get out when I was editing them. Hence the pictures above have a slightly dayglo appearance or I gave up and went for black and white instead!

All of the dishes were beautiful, well-balanced and delicious with the wines. The service was also exceptional. When it came to selecting a dish to recreate at home I had a hard time choosing but in the end it had to be the tart. It goes with my favourite wine after all. I changed a few things adding feta, peas and mint instead of artichokes, labneh and basil and made a spelt flour pastry instead of plain.

Sweet Potato Brulee Tart, Lemon Asparagus, Pea, Mint & Feta

Makes 3 x 10 cm tart tins, Vegetarian. Adapted from the Haute Cabriere Cellar Restaurant recipe

Prep time: 1 hour Cooking time: 25 mins

For the filling:

  • 1 large sweet potato (375 gr), scrubbed & roasted at 200 C for 1 hour (or until soft)
  • 150 ml oat milk (or any milk/cream)
  • 1/2 tsp salt
  • 1 sprig rosemary or thyme
  • 1 egg
  •  a few teaspoons of sugar

While you are roasting the sweet potato make the pastry and put it in the fridge to rest.

Scrape the soft cooked flesh out of its skin into a sauce pan. Add the milk, salt and sprig of rosemary/thyme. Bring to the boil , stirring to combine then remove from the heat and take out the rosemary sprig.

Puree the sweet potato with a stick blender until smooth.  Add in the egg and mix together well. Check seasoning.

For the pastry:

  • 65 gr spelt flour (or plain flour)
  • 35 gr olive oil spread (or butter)
  • a pinch of salt
  • 1 egg yolk
  • iced water (?)

All the ingredients must be cold. Put the flour and diced spread/butter into a food processor and pulse until it resembles crumble mix. Add the egg yolk a bit at a time and pulse until the dough just comes together. You may (or may not) need to add a little iced water to bring it together. Do not over work or it will be tough.

Wrap it in cling film and put in the fridge for at least 30 mins to firm up.

When rested, cut into 3 equal parts and roll them out between two bits of clingfilm to rough circles around 2 mm thick.

Butter and flour you tart tins and lift the pastry circles into the tins, do not stretch the pastry. Press it into the tins evenly. Put back in the fridge to firm up again if you can.

Preheat oven to 180 C.  Prick the bases of the tarts all over with a fork. Place a square of parchment paper in each tart and fill the base with baking beans (any dried beans or rice) to stop it puffing up. Bake for 10 minutes.

Remove the paper and beans and put back in the oven for 5 minutes until lightly cooked.

Pour the sweet potato mix into the tart cases and smooth the tops (you should have some puree leftover to serve with the tarts if you like).

Put back in the oven for 10 minutes. Then sprinkle a thin layer of sugar over the tops and brulee with a blow torch or put under the grill until bubbling and slightly browned (optional).

For the Lemon Asparagus, Pea & Mint Vinaigrette & Feta:

  • 1 bunch of asparagus
  • juice of a lemon
  • salt
  • feta crumbled

Trim the woody ends off the asparagus and cut in half. Bring a small pan of salted water to the boil, squeeze in the lemon juice, lower the heat slightly and cook the asparagus for 3 minutes. Drain and run under the cold tap to stop the cooking, or serve immediately.

  • about 50 gr frozen peas, cooked in boiling salted water
  • 5 or 6 fresh mint leaves, finely chopped, small leaves reserved for garnish
  • a squeeze of lemon juice
  • a drizzle of olive oil
  • a pinch of sugar
  • salt & black pepper

Run the cooked peas under a cold tap to stop the cooking. Squeeze the peas out of their outer casing and mix the bright green pods with the rest of the ingredients and taste.

To serve: Top the tart with the cooked asparagus, crumble over the feta cheese and drizzle the pea & mint vinaigrette around the plate. Garnish the plate with a smudge of the sweet potato puree,  watercress leaves and some small mint leaves.

 

Now all you need is a glass of the Haute Cabriere Chardonnay Pinot Noir to go with it, and so do I…..

For more information about Haute Cabriere wines and The Cellar Restaurant visit their website here.

Beetroot and Red Wine Risotto with Oregano and Seared Halloumi

10 Mar

This recipe is inspired by our trip to the Holden Manz Wine Estate in Franschhoek. Holden Manz is owned by Gerard Holden and Migo Manz, an artist whose paintings and sculpture decorate the public areas. They took over the existing wine estate about a year and a half ago and have been reinventing it ever since.

There is a beautiful Manor House with luxurious suites that has an exclusive yet unpretentious atmosphere. This could be said of the whole estate. They have a refreshingly modern approach to the business which translates into every area. The spa, guest house, winery and restaurant all have a positivity that comes from the staff being well-trained and excited about what they do and where they work.

You can order a picnic with food fresh from the garden orchard and a lovely bottle of the Holden Manz rose. Wander down to the banks of the river, chose your spot under the oak trees and while away the afternoon. Try some of their award-winning wines, a food and wine pairing or the extremely popular tapas menu.

The Franschhoek Kitchen restaurant has very quickly become a name up there with the heavyweights in the culinary town of Franschhoek. And those are some big names.

The stand out dish, for me, was the Holden Manz shiraz and beetroot risotto with duck prosciutto. I didn’t eat the duck obviously but the sweet beetroot risotto with a hint of peppery spice from the shiraz really was delicious. The Washer Up said it was perfect with the salty, smoky duck. My challenge was to recreate this dish at home and find a suitable replacement for the duck. 

I immediately thought of feta because its salty, sour creaminess would be the perfect contrast to the sweet, dark and earthy beetroot. And this would still be great but halloumi has that slightly chewy, meaty texture that as well as the saltiness that gave it the edge over the feta. The oregano is because we have just bought an oregano plant so it is “new favourite thing” and it goes well with hallloumi for that extra bit of Greek flavour.

You make a beetroot puree to add to the risotto, we made a bit extra to use as a dressing on the plate. It really increases the volume on the beetroot flavour. It’s up to you.

Beetroot & Red Wine Risotto with Oregano & Seared Halloumi

Serves 3-4, vegetarian, gluten-free. Adapted from The Franschhoek Kitchen recipe

Prep time: about 30 mins if roasting beetroot Cooking Time: 25-35 mins

  • about 160 gr baby beetroots, roasted until soft with olive oil salt & pepper (or you can buy precooked vacuum packed beetroot) but don’t used the pickled stuff in jars.
  • 250 gr arborio rice (we used brown short-grain rice it takes longer to cook and more stock)
  • 1/2 red onion, finely chopped
  • 1 tsp finely chopped fresh oregano or thyme (plus extra for garnish)
  • 1 clove garlic, finely chopped
  • 1 stalk young celery, finely chopped
  • salt & black pepper
  • 250 ml (or more if using brown rice) red wine (Shiraz/Syrah if possible) something peppery and spicy
  • 250-500 ml veg stock
  • a handful of finely grated manchego (or parmesan) cheese
  • 250 gr pack halloumi cheese, in 1/2 cm slices
  • rocket or watercress to serve
  • some finely diced cooked beetroot for garnish (optional)

Blend the cooked beets with a stick blender to a smooth puree. Reserving some to finely chop for garnish if you like. Taste and season with salt and pepper (if you haven’t already).

Heat a tablespoon of olive oil in a large pan over a medium heat. Put the veg stock in a small pan over a low-medium heat and keep hot, not boiling.

Fry the onions and celery in the hot oil until starting to soften (4-5 minutes) then add the garlic and oregano, cook for another minute then add the rice. Stir to coat the rice then add three-quarters of the beetroot puree, stirring again.

Add the wine, in three parts stirring all the time until each lot is absorbed into the rice. Then add the hot stock a ladle full at a time, stirring untill each ladle full is absorbed before adding the next.

Keep adding the stock until the rice is cooked (you may need to add more stock/wine to the small saucepan depending on the rice). Season with salt and black pepper.

Remove from the heat stir through the grated cheese, cover and leave to stand while you cook the halloumi.

Heat a frying/saute pan over a medium-high heat but DON’T add any oil. Dry the slices of halloumi on kitchen paper then put into the hot pan. Cook for a minute or so on each side until browned and slightly crispy.

To serve: spoon the risotto into bowls (or into a chefs ring on a plate) and top with the halloumi slices. Garnish with a smudge of the reserved beetroot puree, the rocket or watercress leaves, chopped beetroot and some baby oregano leaves.

Serve with a nice glass of the red wine you used to cook the risotto. The Holden Manz Shiraz if you’re lucky…..

For more information about the Holden Manz wine estate, visit their website here.

Have a great weekend!!

Sorry for the lack of posts…..

21 Feb

We have been eating lunch and dinner every day in different restaurants but I have not had the time or the WiFi to post anything. What I have to give you is a coming soon, a little teaser of what’s to come. Enjoy….
Tempting cakes at Voila in the new Cape Quarter…

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The Washer Up feeding the elephants in an attractive green poncho and bandana combination…

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Stunning cakes at Ile de Pain in Knysna….

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A delicous pink sparkling on Valentines Day….

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A stunning tomato risotto at Sand at The Plettenberg….

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Startled monkeys….

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Baked Camembert with green fig preserve, honey and almonds amongst the vines at Bramon Wine Estate Plettenberg.

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Exotic birds…

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Beautiful hotels…

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The best Portuguese custard tarts in the world…

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Meet Piccolo, the cutest dog in Montagu….

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A sweet potato brûlée tart with asparagus at Haute Cabriere…..

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An amazing tomato and boconcini salad at Reuben’s…..

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A gorgeous fig and frangipane tart with goats yoghurt ice cream from Bread & Wine…..

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And much more to come…..

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