Your Pescatarian Hamper E will contain the following :
Lemon, lime, orange, and juniper. A little sugar and rock salt. Fresh dill to finish.
You can serve this either sliced raw with the cucumber and dill compote, and horseradish crème fraiche.
Imported scallops which we first lightly blanch then cool. We make a yuzu mayo (Japanese citrus) which we dress over the scallops and finished with Tobiko (Japanese flying fish roe).
Serve this with sliced avocado 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.
First we combine dill and apple to make a nice smooth consistency to which we had the flaked hot smoked trout and mix it through.
Beautiful pepper crusted tuna loin which is lightly grilled on the outside but perfectly pink in the centre. We slice the tuna into medallions. To this we add our house made tapenade and a couple of dollops of tarragon mayo.
Freshly caught and delivered to us on the day. Our fish is sourced from sustainable small scale, local fisherman. To cook, we recommend pan-frying, skin side down. Don’t cook the fish all the way through to keep it nice and moist.
We caramelize Jerusalem artichokes in a pan, deglazed with white wine and combined with a mild curry velouté. This should be warmed up in a saucepan before eating and should be served with the locally sourced line fish.
Beautiful winter celeriac! We make a kind of paste with whipped egg whites and salt. We then bake them in their crust for 3-4 hours, Peel them and dice. We make a truffle mayo and add some crème Fraiche. Some grated truffle.
Serve this with the country pate or have alone with crusty bread.
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.
70% cocoa chocolate, eggs, butter sugar. The beauty of the recipe is in its simplicity! Bake at 180C for 10 – 15 minutes. The top should have a thin crust on it and no longer be shiny before serving. Serve in the vessel with the vanilla Mascarpone or ice cream.
Dark caramel, exotic spices, Grand Marnier, caramelized slowly and preserved in a pot for you to serve with your pistachio cake and vanilla mascarpone.