Kutlwano Magazine

Baked Chobe Bream

31 May, 2013

(Serves 4) Ingredients 4 pan sized bream cleaned and de-scaled 1 red onion chopped I red pepper chopped I tomato chopped 1 tablespoon finely chopped lemon grass 1 cardamom seeded 1 whole lemon 2 tablespoons lemon juice 50 grams butter 2 tablespoons chopped coriander 2 tablespoons minced red chili with 2 tablespoons light soya sauce Salt and pepper Method of Preparation • Melt butter in sauté pan and add red onion, red pepper, lemon grass, tomato, cardamom, and sauté for • minutes. • Stir in lemon juice and coriander. • Open fish at belly cavity and season with salt and pepper. • Make three angled slits on all sides of fish with a sharp knife and lightly rub with chilli soya mix. • Squeeze lemon juice over. Stuff cavity with sauté mixture and bake at 180 degrees Celsius for 20 to 25 minutes. • Serve with fresh salad, mashed potatoes and lemon.

CROQUEMBOCHE - (crunch in the mouth)

04 April, 2013

Recipes Courtesy of Sous Chef Oarabile John of Grand Palm Hotel Photo shoot arranged by: Jillian Blackbeard Photographer: Phenyo Moalosi Coordinator: Calviniah Kgautlhe INGREDIENTS (For the Choux pastry) 55g butter, plus extra for greasing 70g plain flour, sifted 2 medium eggs 250g castor sugar (For the pastry cream filling) 300ml full fat milk 25g plain chocolate chopped 2 large egg yolk 55g caster sugar Icing sugar for dusting Method 1. Preheat the oven to 180c, then prepare choux pastry, first, put the butter and 150ml water in a large pan over a medium heat. When butter has melted and the water is simmering, quickly add the flour and mix to thick paste. Mix over the heat for a minute, then set aside to cool. 2. Add the eggs, one at a time, beating well before adding the second egg. You should get a thick glossy, dropping consistency mixture. Transfer the mixture to piping bag fitted with a plain 1.5 cm nozzle. Sprinkle 2 large baking sheets with a little water, then pipe on 25 golf ball size blobs, spaced apart. Bake for 15 minutes until well risen and golden brown. 3. Make a hole at the base of each bun with a sharp knife. Pop in the turned off oven for 5 minutes to crisp up the centers then transfer to a wine rack for cooling. 4. Meanwhile, make a cream filling for the pastry. Put milk and chocolate in a pan over medium heat, stirring to melt. Let it simmer and remove from the heat. 5. In a heat proof bowl, whisk the egg yolk and sugar together, until pale and creamy, then mix in the flour. Slowly mix in the chocolate mixture, then pour it all back into a pan. Return to a medium low heat and cook, stirring continuously for 5 minutes until thick and glossy. Cool, dust the surface with little icing sugar to prevent a skin forming. 6. Spoon the pastry cream into piping bag fitted with a plain 5 mm nozzle. Fill each bun, pushing the nozzle through the base hole. 7. As for preparing the caramel, put the sugar and 2 table spoon cold water in a wide, stainless steel pan over a low heat. Melt gently, stirring to dissolve the sugar. Increase the temperature and simmer, without stirring, until a golden amber colour. Be careful as the mixture can easily burn cool slightly. 8. Carefully dip a little of each bun into the caramel, allow the excess to drip off and stack the buns up in to a pyramid shape. Leave it to firm up. 9. To make the spun sugar return the caramel to the heat to melt again. Dip in a fork and flick back and forth over the croquembouche, repeating until you have a lots of strands of hardened caramel all over the burns. ENDS

Pan Seared Salmon on Buttered Mash with green Beans, Oven Roasted Tomatoes & Chardonnay emulsion- (Serves 2)

06 February, 2013

Ingredients 200g Mash Potato 2 x 180g Salmon Fillet portions 100g Green Beans, trimmed 100g Cherry Tomatoes, halved 1Tbsp finely diced Onion 1tsp finely chopped Garlic 1 sprig fresh Thyme 1tsp fresh Dill/ Fennel, finely chopped 100ml Chardonnay 250ml Fresh Cream 2Tbsp unsalted Butter Method of Preparation 1. Blanch Green Beans in salted boiling water and refresh in ice cold water to retain colour. 2. Toss Cherry Tomatoes in Olive Oil, salt and Pepper mix. Arrange on tray and bake at 100 degrees for +/- 45minutes (low temperature/slow cooking) 3. In a sauce pot, sauté off onion until soft, add garlic and sauté over low heat for further 2 - 3 minutes. NB: Do not burn the garlic as it will turn bitter! 4. Add wine to Onion mix and reduce by half, add cream and bring to the boil. Simmer and reduce to sauce consistency. Season with salt & pepper, 1tbsp butter and dill or fennel. 5. In a hot pan, place seasoned Salmon skin side down until skin is crisp. Carefully turn over with sprig of Thyme in pan, place 1Tbsp Butter on top of skin and bake in oven for 8-10 minutes. 6. Place heated Mash Potato on a plate; arrange Green Beans and Cherry Tomatoes around mash. Place beautifully cooked Salmon on Mash and sauce over the Chardonnay sauce. Recipes courtesy of Mogorosi Moremong of Phakalane Golf Estates Photo Shoot arranged by: Bram Hendriks Photographer: Phenyo Moalosi

Banana Flambé (Serves 2)

06 February, 2013

Ingredients 2 Fresh Bananas 2 tsp brown sugar 1 tbsp butter 25ml Banana Liqueur 2 Scoops Vanilla Ice cream Fresh Mint and chocolate flavored ice cream topping sauce for garnish Method of Preparation 1. Cut your bananas in half- lengthwise 2. Melt your butter in a frying pan 3. Sprinkle your sugar so it caramelizes 4. Put your bananas in your frying pan 5. Whilst your butter and sugar mixture are still hot, tilt your pan and pour in your liqueur, you will get the flames covering your pan and contents (flambé). 6. Serve with vanilla ice cream on the side and garnish with mint.

Ricotta & Roast Vegetable Parcel on Red Pepper Sauce

09 January, 2013

Ingredients • 250g Butternut, peeled, cut into 2cm cubes • 250g Cauliflower and Broccoli mix, cut into 2cm cubes • 1 tbs olive oil • 1 tsp fennel seeds • 250g fresh ricotta • 1/4 tsp freshly grated nutmeg • 2 Phyllo Pastry sheets (15cm x 30cm) • 1 egg, lightly beaten • 80g unsalted butter • 50ml Red Pepper Sauce • 10ml Balsamic Plum Reduction Red Pepper Sauce • 6 Large Red Peppers • 25ml Olive Oil • 5ml Honey • Salt and Pepper to taste Preheat Oven to 220°C. Rub Peppers with Olive Oil and season with Salt and Pepper. Place in a roasting dish and cover with foil. Roast for +/- 20 minutes or till peppers are soft. Remove from oven and keep covered till completely cooled in the dish. Once cooled, peel skins off peppers and remove core and seeds. Place peppers with the roasting juices into a jug blender, blend with honey, salt and pepper, adjusting where necessary. Keep aside till needed.

Feta & Peppadew stuffed Chicken Supreme, Wild Mushroom &Watercress Salad and Sundried Cherry Tomato Jus

09 January, 2013

Ingredients • 2 Chicken Breasts, Wing Bone attached • 50g crumbed Feta Cheese • 50g Peppadews, chopped • 10g fresh Parsley, finely chopped • 200g Assorted Wild Mushrooms (Shitake, Porcini, Oyster, Enoki, Portabello), roughly chopped • 100g fresh Watercress leaves • 25g Butter • 25ml Olive Oil • Juice of 1 Lemon • 5g fresh Garlic, finely chopped • Sun Dried Tomato Jus • Salt and Pepper to taste Method Sun Dried Tomato Jus • 1kg Chicken Bones • 2 stalks Celery, large dice • 4 Carrots, large dice • 2 Onions, large dice • 4 Garlic cloves • 2 sprigs fresh Thyme • 50g sun dried Tomatoes, finely chopped • Salt and Pepper • 250ml white Wine Roast bones till golden brown. Mean while, in a large pot sauté the vegetables starting with the carrots till browned. Add the bones and deglaze the pot with wine. Fill to the top with cold water and bring to the boil. Skim impurities off the surface. Let the stock simmer and reduce by half. Strain and continue to simmer until the sauce is thick and glossy, always skimming the surface of the impurities. Remove from heat and add sun dried Tomatoes. Mix Feta, parsley and Peppadews together. Using a sharp knife, make a pocket in the thick end of the chicken breast just below the bone through to the center of the breast. Fill this pocket with the Feta mix and close with a skewer. Season Chicken Breasts with salt and pepper and lightly seal in a hot pan. Transfer to oven and continue to cook for 10 – 12 minutes or until the breast is cooked through and does not produce blood when pierced. Keep warm. In another pan, quickly sauté the Mushrooms over moderately high heat with the Olive oil and Butter. Squeeze the Lemon juice, season with Salt and Pepper and transfer to a mixing bowl. Whilst hot, toss through the Watercress To serve, place warm Mushroom salad on the plate with Chicken Breast (skewer removed). Pour sun dried Tomato Jus over and serve. Both Recipes courtesy of Mogorosi Moremong and Donovan Sanders of Phakalane Golf Estates Food Editor: Ludo Chube Photographer: Phenyo Moalosi

Apple pear and cranberry crisp

20 December, 2012

Apple pear and cranberry crisp Ingredients • 30 chocolate sandwich cookies (Oreo’s or Romany creams) • 225 g cream cheese • 1/2 teaspoon mint extract • 350 g package of semi-sweet chocolate chips • 2 tablespoons butter • green and red sugar for sprinkling Preparation 1. Separate the filling from the chocolate part of the cookies. 2. Place the cookies in a plastic bag and beat into crumbs or put in a food processor and pulse until the cookies are fine crumbs. 3. In a bowl combine cookie crumbs, cookie filling, cream cheese and mint extract. Use a heavy spoon to mix well. 4. Roll a heaping teaspoon of the mixture into balls. Set aside. 5. In a sauce pan over the lowest heat possible melt chocolate chips and shortening. Remove from heat. 6. Dip rolled mixture into the melted chocolate one by one and place on a parchment paper lined baking sheet. Sprinkle with coloured sugar. Refrigerate until chocolate has hardened. SERVE

Dark Chocolate Raspberry Cupcakes

20 December, 2012

Dark Chocolate Raspberry Cupcakes Ingredients 1/4 cup dark chocolate processed cocoa powder 1 1/2 cups all purpose flour 1 1/2 teaspoons baking powder 2/3 cup granulated sugar 2 eggs, room temperature 1 teaspoon vanilla 1/2 cup whole milk 1/2 cup vegetable oil 1/2 cup raspberry jelly Vanilla butter cream (recipe below) Preparation • Preheat oven to 350 degrees. Line cupcake tin with cupcake liners. •Sift together cocoa powder, flour and baking powder. In another bowl whisk together sugar, eggs, vanilla, milk and vegetable oil. Gradually whisk flour mixture into sugar mixture. •Fill cupcake liners 2/3 full. Bake in preheated oven for 12 – 15 minutes or until a toothpick inserted comes out clean. •Allow to cool for several minutes in the cupcake tin. Transfer to a cooling rack to cool completely. • Place raspberry jelly in a pastry bag fitted with a round tip, insert tip into cupcake and squeeze 1 tablespoon of jelly into the center. • Frost with butter cream frosting. Vanilla Butter cream Ingredients 1/2 cup unsalted butter, softened 1 1/2 cups powdered sugar 1 teaspoon vanilla extract 1 – 2 tablespoons milk 1. Use a hand held mixer to cream butter and powdered sugar, until smooth. Beat in vanilla. If frosting seems too dry add 1 tablespoon milk. Add more milk if desired. 2. Spoon into a piping bag and frost cupcakes. Enjoy and Have a Happy Valentine’s day! Recipes courtesy of Life’s Ambrosia.com.

Berry Coulis

12 December, 2012

INGREDIENTS • 100g Frozen Mixed Berries • 10g Fresh Mint leaves • 50g white Sugar Place all ingredients into a pot and slowly simmer until the fruit has broken down, assist using a fork. Simmer further until jam like consistency. Strain and used strained liquid as a sauce.For the plate, warm chocolate fondant ensuring not to over cook. Spoon some custard onto the plate, place fondant on the custard.

Crème Anglais (Traditional Vanilla Custard)

12 December, 2012

INGREDIENTS • 4 Egg Yolks • 500ml Cream OR 250ml milk : 250ml Cream) • 200g White Sugar • ½ Fresh Vanilla Pod OR 5ml Vanilla Essence In a mixing bowl whisk vanilla essence, sugar and egg yolks until combined. Bring Cream up to the boil, pour into the egg mixture whisking to incorporate. Return to low heat whisking continuously until sauce thickens and the taste of raw egg is no longer there (+/- 3-5 minutes) Do not over heat as this will result in the egg over cooking and making a scrambled egg like texture. Refrigerate immediately to let cool down.