Your Gourmet Hamper B will contain the following :
Lemon, lime, orange, and juniper. A little sugar and rock salt. Fresh dill to finish.
Pan seared porcini, onions, and a touch of sherry. Chicken livers butter cream and some secret stuff ;), blended to a smooth paste. The whole thing goes in a low oven and gets baked slowly to create a beautiful rich pate. Serve cold with apple chutney and crusty bread.
Vannamei prawns cleaned and blanched, dressed with my own “Marie Rose” sauce, finished with a touch of brandy, a little tabasco, Worcester sauce and sriracha.
This is a tomato-based French lamb stew with lots of root vegetables in the base, red wine and garlic. Slow-braised for 6-8 hours. We use the shank and shoulder for this recipe.
To reheat, slowly boil the vac pack bag in a pot of boiling water for 15 – 20 minutes. Serve with buttered vegetables and mashed potatoes.
Prime fillet of beef coated in a wild mushroom duxelles wrapped in Mitzy’s 100% butter puff. Bake these at approx. 165C for 18 mins or until golden. Preferably brush them with a little egg yolk before putting them in a preheated oven. When you take them out of the oven cut them in half to serve. They should be medium-rare. If you require them more done simply pop them back in the oven.
Place in a small saucepan and warm over low heat, or alternatively heat in a microwave for 1 minute with the lid off. Serve with the navarin of lamb.
Joël Robuchon god rest his soul held the most amount of Michelin stars at any one time. He developed a recipe for mash potatoes that he became famous for whereby he slowly baked the potatoes over rock salt and then pushed them through a sieve whilst still warm. We add a lot of butter and thyme cream to this and season with Maldon salt. Put the potato mix in a small pan and heat slowly, mixing constantly until warm. Add a little of milk or cream if needed.
Pepe my friend from Kommetjie is a 3rd generation goat cheese maker. His goat cheese is just phenomenal and his passion for this is incredible.
Rhubarb compote, soused strawberries, vanilla sherry, mascarpone, sabayon. What more can I say?
Dark caramel, exotic spices, Grand Marnier, caramelized slowly and preserved in a pot for you to serve with your pistachio cake and vanilla mascarpone.