RESD 1st Event the 3rd August 2013

Ganache Tart

Ganach Tart

This is real easy! The only irritating thing is the longer you leave it to set the better it gets. We can never wait that long at my house.

·         1 x Quantity Sweet Shortcrust Pastry

·         150g Milk Chocolate – chopped finely

·         150g Dark Chocolate – chopped finely

·         220ml Fresh Cream

·         15ml Cacao Powder

·         500g Strawberries – hulled & washed

  Method:

Start by rolling out the pastry to about 4mm thickness, line a loose bottomed tart tin with the pastry. Cover with cling wrap and refrigerate for 30 minutes.  Pre-heat the oven to 200 ͦC. bake blind the pastry case as you normally will with, wax paper and baking beans for 10 minutes. Turn the oven down to 180 ͦC, remove the wax paper and the beans and bake for another 10 minutes till golden. Remove and cool completely before filling. Heat the cream and 15ml cacao powder to boiling point. In a mixing bowl place the finely chopped chocolate, now pour over the boiling cream and leave it for 2 minutes. Take a rubber spatula and start stirring till all the chocolate is melted, combined and silky smooth. Leave the pastry shell inside the tin, and then fill the shell with the melted ganache. Make sure you leave the tart at least 5 - 6 hours, before unmoulding the tart. Decorate with strawberries and enjoy!

Best Omelette Ever!! So easy

Best Omelette Ever

This omelette takes less than 10 minutes to prepare, so set your alarm for 20 minutes earlier than usual a day this week and surprise her with this gorgeous breakfast in bed.

·         2 x Large Eggs

·         Freshly Ground Salt & Pepper

·         1Tbsp Freshly Chopped Parsley

·         1Tbsp Freshly Chopped Chives

·         2Tbsp of Grated Cheese – any will do

·         1Tsp of Butter

·         1Tsp of Olive Oil

Method:

Break the two eggs into a mixing bowl and whisk lightly with a fork. Do not over mix! Place a medium sized sauce pan over medium heat on the stove (If the pan is too large the omelette will be like a pancake if the pan is too small the omelette will be too thick to fold). Add the oil and butter to the pan and wait for it to start foaming. Now add the salt, pepper, chives and cheese to the eggs, whisking lightly just to combine, and the key is not to over mix the omelette. Turn the heat up under the pan and pour in the egg mixture into the pan and count to 10. With the spatula bring the sides of the omelette in while tilting the pan, so the excess liquid moves into the space where the side was pulled in. place the pan back on the heat and count to 5 depending on how raw you like your eggs. If you prefer them cooked, the count to 10 instead of 5, lift the pan and tilt it at 45 ͦdegree angle and fold the omelette over. Slide onto a plate, sprinkle with the chopped parsley and serve with a glass of orange juice and some love.

RESD - Rustenburg's Exclusive Secret Dining

RESD – “Rustenburg’s Exclusive Secret Dining” events is a monthly food event held at a secret location in and around our beautiful city. Nobody will have any idea where the event is being held and the exclusive few whom have booked tickets will receive a sms & email with the venue’s location and GPS coordinates on the day of the event itself. This food revolution, this concept comes to you directly from the mother city Cape Town, where these underground secret dining events take place at some of the most amazing venues and also features some stunningly talented chefs. Each event will be held at a different location, with a different theme and all the courses are paired with gorgeous wines that the guest will be able to order on the night directly from Van Louvren Wine Cellars at cellar prices of course. Van Louvren wines are an amazing cellar with a wide range of the best local and international grapes, bottled for your drinking pleasure. RESD has originated with me “SweetMafia” Celia Venter “Smashing Promotions” and Madelein Cloete from The Professional Cooking Academy. Together we bring you the first ever RESD Event.       You are invited to

Rustenburg’s Exclusive Secret Dining

On Saturday, 3 August 2013 ~ 18h30 for 19h00

It is promised to be an exclusive event only 60 people, with a very special Chef, a 3 course meal and Live Entertainment.  We would love for you to join us for this unique evening @ only R350 pp.

THE MENU FOR THE FIRST EVENT!

Each Course is paired with a specially selected Van Louvren Wine direct from the Cellar.

Drinks on Arrival

STARTER

French Brown Onion Soup served with a Traditional Gruyere Cheese Crouton

(Caramelised Brown Onions in a Rich, Thick beef stock served with a Traditional Swiss Cheese on a Crispy French loaf Crouton with a Dash of Chives)
Paired with a Pinot Grigio

MAIN

Duck Confit served on a Potato Galettle with Haricot vert and a Sweet Cranberry Jelly

(Duck Leg slowly Poached in duck fat with Thyme until tender and served on a Crispy Potato Cake, Green beans and a Sweet Cranberry Sauce)

Paired with Van Louvren Merlot

DESSERT

Gooseberry Clafouti with a Crunchy Brown Sugar Crumble topping and a flamed Cognac Sauce

(Light Warm Baked Custard with gorgeous Cape Gooseberries Dessert with a Crunchy Brown Sugar Topping and a Flaming Cognac Sauce )

Paired with Van Louvren Special Late Harvest

 

The location will remain a highly-guarded secret until the day of our event where all will be revealed to our guests. ~ You will receive a SMS and email with venue details. Upon arrival you and your party will be treated to a welcoming drink while you relax and mingle with the rest of the dinner guests.  Meanwhile, our team will be busy in the kitchen putting the finishing touches on an absolutely delicious 3-course menu hand-crafted by our master Chef just for this event.  And, to compliment the delicious meal, we're including a specially-paired wine with each course. This is so much more than the normal dinner in the Waterfall Mall - this is a true experience and an absolutely unique and unforgettable evening at an amazing secret location in Rustenburg.  You don't want to miss out. We will also throw in a prize ~ One Couple stands a chance to win an intimate night for 2 at the stunning Secret Venue in the Honeymoon Suite. The prize is redeemable within 3 months of the event. On the morning of the event, confirmed guests will receive a text message or email with the address of our "secret" location and any special arrival instructions. If you have any questions or need to make alternative payment arrangements, send us an email at rtbexclusivesecretdining@gmail.com

 Happy Dining!

Almond Milk Tart

Milk Tart

 

Tart Base

·         1 x Packet of Tennis Biscuits – blitzed into fine crumbs

·         120g Unsalted Butter – melted

·         5ml Vanilla Paste

Filling

 

·         1lt of Fresh Full Cream Milk

·         2 x Cinnamon Sticks

·         Ground Cinnamon for Dusting the Top

·         8 x Eggs

·         200g White Sugar

·         100g Flour

·         5Tbls of Corn Starch –mazina

·         10ml Vanilla Paste

·         5ml Almond Essence

 

Method:

 

Pre-heat the oven to 180 ͦC. Crush the cookie crumbs with a rolling pin or blitz them to a fine crumb with a blender. Melt the butter in the microwave or on the stove in a small pot, once melted add the vanilla and pour over the crumbs. Mix well to combine, press the wet sandy crumbs into a well-buttered oven dish. Pop the dish in the oven for 9 – 10 minutes, till just golden and you can start to smell the crust. Set aside to cool. For the filling bring the litre of milk along with the cinnamon sticks to a slight simmer then reduce the heat to low. In a large mixing bowl whisk together the eggs, sugar, flour, corn starch, vanilla paste and almond essence till thick and velvety, make sure all the sugar is dissolved. Slowly pour the hot milk in a steady thin stream into the egg mixture whisking continuously. Once all the milk is incorporated pour the mixture back into the pot and over a low heat cook till the mixture starts to thicken and the flour taste is gone. Fish out the 2 cinnamon sticks and pour the mixture into the tart shell, and with a pallet knife make sure you have a nice smooth surface. Immediately dust with ground cinnamon and set aside to cool before placing the tart in the refrigerator overnight. Dust with ground cinnamon again just before serving. 

Savoury Short Crust Pastry with a Quiche Lorraine

Basic Savoury Shortcrust Pastry

When making savoury pastries try and use half the amount of fat to flour e.g. 80g Fat to 160g Flour.

·         170g Plain Flour

·         85g Fat Cubed - (Salted Butter or Lard)

·         5Tbls Chilled Water

Method:

Sift the flour into a large mixing bowl 2 times, (this will aerate the flour for a flaky pastry). Add the fat. Using the tips of your fingers rub in the fat till the mixture resembles small breadcrumbs. Add 1 table spoon of chilled water at a time and using your hand bring the pastry together after each addition, till the pastry starts to bind together and comes away from the sides of the bowl. Shape the dough into a ball and wrap it with cling wrap. Store the wrapped dough in the refrigerator for no less than 30 minutes. Roll out on a lightly floured surface to desired thickness, usually 5 -6mm. NOTE: do not use too much flour on the surface or rolling pin as too much flour will make the pastry tuff.

 

Quiche Lorraine

This is a French classic, and I didn’t dare change the recipe. This is great for a snack at tea time or as a light lunch on its own.

·         1 x Quantity Shortcrust Pastry

·         15ml Olive oil

·         1 x Medium Onion – halved & sliced

·         150g Cubed Ham – (you can add crispy bacon or bacon bits if you like)

·         150g Button Mushrooms – sliced

·         70g Mature Cheddar – grated

·         3 x Large Eggs

·         115ml Fresh Cream

·         20ml Freshly Chopped Italian Parsley

·         Freshly Ground Black Pepper – to taste

 

Method:

Pre-heat the oven to 180 ͦC. Roll the dough out and lightly grease and flour a loose bottomed quiche tin. Using the rolling pin, lift the pastry and gently let it fall into the quiche tin, make sure the dough is pressed lightly into the corners and the tin is covered completely. Cut away the excess pastry and chill the tin in the fridge for 20 minutes, this will help the pastry not to shrink too much when baking.  Heat a frying pan with the olive oil and fry off the onion and mushrooms for 5 – 10 min till golden, drain on kitchen paper and fry off the ham or bacon. Layer the bottom of the tart with the onions and mushrooms evenly, and then layer over the ham, followed by the grated cheese. In a mixing jug mix together the eggs, pepper, parsley and cream with a fork, pour this over the filling ingredients and bake the quiche for 30 – 40 min until golden and the filling is set. Leave to cool inside the tin before serving.

TIP: Use the same principle and create something that tickles your fancy.

 

Soufflés Mocha & Vanilla

Soufflés

This is probably like the holy grail of desserts. The name Soufflés means to “to blow or puff up” and believe me you will be sitting in front of the oven praying that it puff’s up. These amazing little creations have broken thousands of Chef’s around the world. I have personally witnessed a very large man cry like a little girl when his soufflé has collapsed. And no it wasn’t me!

A soufflé consist of a thickened custard base (Crème Patisserie), sabayon or bouilli, with egg whites whipped to stiff peak stage, gently folded together. Then baked in the oven, so if you’re not gentle when folding in the whites, all the air in them will be knocked out and the soufflé will never rise. This dessert was designed for immediate gratification, another of the French’s world renound accomplishments. It should be served as soon as it comes out of the oven or it will collapse completely within 5 – 10 minutes. 

TIP: Always brush you ramekins with melted butter then, dust them with caster sugar or cacao. Make sure the sugar or cacao coats the entire ramekin. Discard any leftover sugar or cacao; the sugar on the sides will assist the soufflé to climb up the sides of the ramekin, the same with the cacao. (Very fine biscuit crumbs will do too)

·         Once you’ve scooped the Soufflé mixture into the ramekins, take the tip of your index finger and run it around the top edge of the ramekin on the inside. This will result in the “top hat” effect and this will ensure the soufflés will rise up straight up properly. Cook them immediately.

·         Always place the prepped ramekins on a heated baking tray, this will ensure the soufflé will rise properly. Supplying enough heat to heat the bottom of the ramekin immediately

 Mocha Soufflé

This is definitely for the Coffee junkies out there.

·         1 x Quantity Chocolate Crème Patisserie – add a 1 Tbsp of strong granulated coffee or instant espresso to the milk before you bring it to a boil

·         4 x Egg Whites

·         Pinch of Salt

·         70g of Caster Sugar

·         Unsalted Butter - for brushing the ramekins

·         Cacao – for dusting the ramekins

For the Chocolate Mocha Sauce

·         200g Dark Chocolate

·         250ml Cream

·         1Tbsp Instant Espresso Powder

Method:

Pre-heat the oven to 190 ͨC, and place a baking tray in the oven to heat up properly. Make the Crème Patisserie according to the recipe on page ( ) just remember to add 1Tbsp of extra strong coffee or instant espresso powder to the milk before bringing the milk to simmering point. Follow the recipe and once done, leave to cool and set aside. In a deep mixing bowl add the egg whites and start whisking to foamy stage before adding the pinch of salt. Whisk to soft peak stage then start adding the caster sugar one tablespoon at a time till you reach stiff peak stage and the whites have doubled in size. Gently fold in ⅓ of the meringue into the crème patisserie; this is just to loosen the mixture so the whites can be folded in gently. Now fold in the rest of the whipped egg whites. Take 1 large soufflé dish or 4 ramekins and brush them with the melted butter, add ⅓ of a teaspoon of cacao to each ramekin and dust so the entire inside is covered. Shake out the extra cacao and fill the ramekins about ⅔ up the ramekin. Tap the ramekin lightly on the kitchen counter to release any air pockets then bake for 13 – 15min till risen, puffy, slightly set on top but still moist in the centre.

For the Sauce

In a small saucepan bring the cream and espresso powder to a slight simmer. Finely chop the chocolate and place in a glass or stainless steel bowl. Pour the heated cream over the chopped chocolate, leave to stand for a minute or two before whisking till everything is combined.

Serve the soufflé immediately; pour the sauce into a small pitcher so everyone can help themselves to sauce.

 

Vanilla Soufflé

This is by far one of my favourites, made with a bouilli base as the French would say. This is truly a quick and easy recipe.

·         4Tbsp of Sifted Flour

·         1 Cup of Milk

·         90g White Sugar

·         1 x Vanilla Bean – split lengthways & seeds scraped out

·         5 x Whole Eggs – separated, yolks for the bouilli and the whites for the meringue

·         Pinch of Salt

·         1Tbsp of Castor Sugar

·         Softened Unsalted Butter & Sugar for the Ramekins

       Method:

Preheat the oven to 175 ͦC. Now make the bouilli base first, in a thick based saucepan add the flour, sugar, vanilla bean and seeds, over a low heat. Then start pouring in the milk slowly in a steady stream while whisking continuously, once all the milk is added, keep stirring and wait for the mixture to start bubbling. Let the mixture cook for 3 -4 minutes stirring the whole time, make sure the flour is cooked before you remove the pot from the heat. Use a spatula and scrape everything into a mixing bowl, remove the vanilla bean and whipping it a few times just to cool it slightly. Now add 1 egg yolk at a time whisking it vigorously till all the eggs are incorporated. Cover the bouilli directly with a piece of cling film so no skin will form on top, while whisking up the egg whites. Place the 5 egg whites and a pinch of salt into a large mixing bowl and whisk to soft peak stage, sprinkle over the tablespoon of castor sugar and whisk to stiff peak stage. Roughly fold through ⅓ of the stiff egg whites into the bouilli to loosen the mixture slightly before adding the rest of the whites to the mixture. Fold the whites through very gently and evenly. Prep the ramekins by brushing them with soft butter on the inside then dusting the bottom and the sides well with sugar, discard any excess sugar. Now spoon the bouilli mixture into the ramekins to the rim of each ramekin. Take your finger and gently run it along the sides of the ramekin, shaping the soufflés edges, place the ramekins on a baking tray evenly spaced apart and bake for 25 -30 minutes. The soufflés are cooked if you can stick a tooth pick in the risen sides and it comes out clean. Dust well with icing sugar and serve immediately with a drizzle a crème anglaise.