CHOOSE A LANGUAGE
FOLLOW CAPREO
 |
 |
 |
Braai recipe for a spicy smoked BBQ-Sauce
Ingredients: 20 medium tomatoes (preferably Roma) 2 medium onions Fresh chillies (variety and quantity depends on desired heat level) 1 cup tomato sauce (ketchup) 1 cup Italian tomato purée 1,5 cups apple cider vinegar 4 tablespoons aged dark rum or brandy 0,5 cup orange juice (optional) 4 tablespoons mild molasses 0,5 cup light brown sugar 2 tablespoons smoked Spanish paprika 4 teaspoons ground black pepper 8 large cloves garlic, crushed Ground chilli (to taste) Directions: Cut tomatoes in half lengthwise, and scoop or squeeze out the seeds. Peel onions. Place tomatoes cut side up in a smoker on the opposite side to the heat source. Place onions and whole chillies in the smoker as well and smoke until tender. Remove tomatoes, chillies and onions from the smoker. Peel the tomatoes (saving as much juice as possible) and chillies once they are cool enough to handle. Roughly chop the tomatoes, chillies […]
Norwegian Salmon Ravioli
The last recipe in the RED SIMON Asparagus Week comes from Chef Neil Norman. Enjoy this Norwegian Salmon Ravioli with giant white asparagus with fennel and chive butter sauce. Recipe for six: Ingredients for the ravioli dough: 6 to 6-1/2 cups all-purpose flour 6 free range eggs 3/4 cup water 2 teaspoons olive oil pinch of salt Ingredients for the ravioli filling: 1kg of good quality Norwegian salmon filleted olive oil blend salt & pepper garlic finely chopped onion finely chopped 125ml heavy cream 2 eggs lightly whipped Ingredients for the sauce: 1 bunch of chives finely sliced 30gr of fennel or dill herb for garnish 250gr danish butter 100ml olive oil blend 2 lemons To make the ravioli: 1. Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto […]
Grilled rib eye of beef with giant white asparagus and oyster butter sauce
This recipe is for the meat lovers. Neil Norman presents this wonderful rib eye creation. Ingredients: Ask your butcher to cut you 2 x 140 gr Rib eye of Beef, minimum of 21 days matured. 50 ml of Pomace or olive oil blend. Maldon or Kosher salt for seasoning. 4 shucked medium sized oyster, rinsed in salted water. 80 gr good quality butter, at room temperature. 300 gr Giant white asparagus cleaned and trimmed, par- boiled. 1 x thick bottomed pan or skillet, non stick will work very well. Directions: 1. For the Oyster butter, cut the oyster meat into 1-2 cm slivers, and fold into the butter, with some clear cling film, spread out a 10 cm wide, and 10 cm long square on a chopping board. 2. Spoon the butter onto the plastic, then fold the plastic over to the other side, now tie the to sides together. […]
White Asparagus Vichyssoise with Pea mousse and shaved Fennel
The third recipe is a little more difficult, but the hard work shows in the great taste. Go ahead and try it. Ingrediens for the asparagus soup: 1kg white asparagus, tips reserved, stalks cut into 1-inch lengths 2 tablespoons unsalted butter 3 medium leeks, white and tender green parts only, thinly sliced 250g potatoes, peeled and cut into 3cm chunks 2 1/2 cups white chicken/white vegetable stock 1 cup water 1 cup Spier Signature Range Chenin Blanc 10g lemon thyme 1 cup of double cream 1 cup of milk 2 teaspoons sea salt 1 teaspoon freshly ground white pepper Directions: In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 minute. Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside. Melt the butter in a large saucepan. Add the leeks and cook over […]
Olive crusted salmon with pea puree and grilled white asparagus
The second recipe is for those who love fish with a little twist. A big thank you to Lolli Heyns from Spier. Ingredients for the salmon: 80 ml olive oil 4 (180g) pieces salmon Sea salt Freshly ground black pepper Ingredients for the olive crusted salmon: 1/3 cup coarsely chopped olives – kalamata, picholine or Manzanilla 1/4 cup coarsely chopped parsley 1 1/2 Tablespoons fresh thyme 2 cloves of garlic, coarsely chopped 2 tablespoons of olive tapenade Directions: Pre Heat oven to 180°C Pulse everything together in a food processor very quickly , ensuring it does not go pasty, just roughly blended. In a heavy based oven proof pan, warm some olive oil and seal off your salmon steaks for 30 seconds on each side and remove from pan. Pat olive crust tightly on top of the fish cutlet and cook in a preheated oven for 2 minutes. Ingredients […]