south Africa it is !! the next stage of my journey

South Africa has many memories for me, my first trip with Ellen in 1997  proved to be an emotional experience with my Father passing away suddenly whilst I was there. 

However I have wonderful memories of that trip travelling from Durban too spend New year at Pinda , tracking the animals in a big jeep and dancing with the locals at New years Eve - Magic. Then onto the Garden Route in a hired car staying in the most wonderfull B&B, I once said to Ellen it is like being in Scotland, then suddenly it was finished. 

I went back in 2001 in a proffesional capacity as assitant of Angelique Schmeinck a well known Lady Chef to cook in the Lord Nelson hotel for the Cape Gourmet festival and to attend a special charity  diner on the Table Mountain sitting at the "longest table" what a wonderful experience working together with the locals in the kitchen and visiting the townships, enjoying an evening with them at home, visiting the local orphanages etc, brings one back to earth .

Then again with Ellen in 2006 wine, food and golf in the area of Parel staying at the vineyard Mooi Blij in Parel fantastic . Then onto the Karoo through  Prince Albert and then to Cape town.

 Now my dream a week retreat Meeting the  Spirit of Nature at NATUURRESERVAAT Bergplaas in the Karoo near Graaff-Reinet with Irene van Lippe-Biesterfeld. The group is about 7 and we are travelling from Port Elizabeth by transport to Bergplaas,which is situated high in the Karoo it promises to be a very special time in Nature.  Ater the retreat I am going on to George for a few  days at Farncourt golf, then home to Amsterdam to my dear Penny who is in very good hands with Annie and Christina when I am away.  Hopefully on my return the garden will be full of snowdrops and maybe even more flowering bulbs. So the cocooning time of January is passed I really enjoyed clearing my cellars, organising my wines, and I now have a lovely old vegetable chest, which was in the restaurant, in my hallway going to the garden so finally I have more storage room

Now 5 days to go, my suitcase ready to be packed, mending to be done , cloth to be sorted. My ticket has arrived . This time without my dear friend Ellen, how will I manage.

On my return Pattys wagon should be ready so I will once again take to the road, this time mor ew ell prepared and more rested  

Also ready to start on my big project the bundle LCF 1980-2012

32 years of culinary development 

"The circle is around "

Just to wet your appetites 

A recipe for you that I found when in Santa Feyin 1999  I made this this weekend for a friend.

Yes I know I love quails !

Quails with pear, pumpkin and onion ragout chipotle sauce

Ingredients:

8 quails

4 tbs peanut oil

25 g butter

175 g red onions, in julienne

300 g butternut squash, in julienne

300 g pears, chopped in dice

1 tbs garlic, crushed

2 tbs green spring onion, chopped

vinaigrette:

1 tsp garlic, crushed

1 tbs fresh cilantro, chopped

1 – 2 tsp  dried chipotle chilles give a special flavour or use chilli flakes

1 tbs lemon juice

60 ml seasoned rice vinegar

125 ml light olive oil

1 lemon, cut in quarters

1.   Method: set the oven at 200C

2.   Season the quails well with ground salt and pepper .

3.   Place in a smoking tin and smoke for a few minutes this can be done over wood shavings 

I did not do it !!! If one does then roast for a shorter time 

5.   Heat the 2 tbsp of the oil in a pan add the knob of butter and when foaming fry the quails quickly on all sides. Place in a roasting tin and set aside

6.   Heat the remaining oil in a wok pan or a sauté pan add the red onions and fry for a few minutes, add the pumpkin and fry until slightly colouring, add the garlic and pears cook for a few minutes, stir in the spring onions  cook for 2 more minutes season to taste

7.   Dressing :Place the garlic, cilantro, chipotles, lemon juice and rice vinegar in a blender and puree

8.   Slowly add the oil to emulsify the vinaigrette season to taste

9.   Cut the lemon into quarters

10.  Place the quails in the oven for 8 minutes until cooked (they should remain slightly pink)

11.  Spoon the red onion mixture onto the plates, place the quails on top en drizzle over the chipotle vinaigrette garnish with the pieces of lemon 

Here is a recipe from Mischa de Winter a south african chef,who studied at Silwood in South Africa,  number one son is my favourite name for him, he has worked with m for more than 7 years  

SEARED PEPPERED OSTRICH CARPACCIO/ not horse meat !!!!

Serves 4-6

500g ostrich fillet

coarsely cracked black pepper or Cape Malay spices 

good extra virgin olive oil

30g rocket leaves

shavings of Parmesan

sea salt flakes

Pat the meat fry, then coat with coarsely cracked pepper and moisten with oil. Sear in a hot, non-stick pan until browned outside, but still rare inside. Leave to rest, then slice thinly and arrange on 4-6 plates. Add rocket leaves and shavings of Parmesan. Drizzle with olive oil and season with salt.

Cape Malay spices for ostrich

15ml garam masala

10ml ground cumin

10ml ground coriander

3 cloves

5 allspice berries

2ml black peppercorns

Topsys recipe

Langzaam geroosterde lam, ingemaakte citroen, gedroogde sinaasappelschil, 

Voor 4 personen

1 lams been of schouder

Zwarte peper

50g boter of een eetl olijfolie

6 vijgen (Smyrna)

50g pistachenoten

4 in plakken gesneden ingemaakte citroen

1 stuk gember (4 cm)

1 tl gedroogde sinaasappelschil

Bosje kruiden incl. tijm, peterselie, en laurier

Methode:

Snijd met een scherp mes het vlees mooi bij. Maak van de afsnijdsels en eventuele botten die je hebt gekregen van de slager een bouillon

Wrijf de binnenkant van het vlees in met de boter of olie en de gemalen peper. Snijd de vijgen in repen. Rooster de pistachenootjes en wrijf ze grof in een vijzel. Snijd de ingelegde citroen in stukjes.  Rasp de gember of snijd in zeer dunne plakjes.

Meng voor de vulling de vijgen, de pistachenootjes, de citroen, de gember en de gedroogde sinaasappelschil.

Verdeel het mengsel over het vlees, rol het vlees op en bindt het vlees goed op. Leg het vlees in een ovenvaste braadpan, verdeel de overgebleven boter of olie over het vlees en bak 10 minuten in een voorverwarmde oven van 200ºC.  Zet de oven lager op 160ºC en rooster het vlees in ca. 20- 30 minuten gaar. Test de temperatuur in het midden van het vlees met een vleesthermometer, temperatuur moet 60ºC zijn. Laat het vlees op een snijplank rusten. Verwijder het extra vet uit de pan, zet de pan op een laag vuur en voeg al roerende wat koude wijn toe om de aanbaksels los te halen. Voeg de bouillon en een klein kruidenboeket (tijm, peterselietakjes en laurierblad en andere kruiden die je toe wilt voegen) toe en breng aan de kook. Ca. 30 minuten zachtjes laten pruttelen. Verwijder het overtollige vet en zeef de saus. Breng op smaak.