Mid-Week Dinner: Stuffed Baby Marrow

Back to work for me it seems! I started work again on Monday, after 3 weeks leave. It was REALLY difficult, I must say. I really hated putting on a shirt with a collar... covering my amazing tan that took 3 weeks to propogate.
Well, I guess you noticed as I have not sent any blog updates for quite a while. Last Thursday at Boy's Night, I was raked over the coals for this... "Where have you been?" and "Where are all the Christmas recipes?". I did no cooking this Christmas - it was my year off - and it was bliss!

Walking around Fruit & Veg (Monte Vista) over the weekend, I see this amazingly oversized baby marrow / zucchini. I bought it and this is what I did with it:

Ingredients:
1x large baby marrow
1x pack of minced meat
1x tin tomato paste
1x small onion, finely chopped
1T Olive Oil
Salt & Pepper
Sprig of Rosemary
2x rings of feta cheese, crumbled
1 pkt shoulder bacon, diced and fried until crisp.
1.5 cups of Vegetable Stock
2T Brown Sugar

Method:

1. Put on the oven - 180 deg C.
2. Halve the baby marrow and remove the centre (pips, etc.). Set aside.
3. In a large saucepan, fry the onions (in the olive oil), until translucent.
4. Add the mince and brown, adding the rosemary and salt & pepper to taste.
5. Stir in the tomato paste and vegetable stock, adding the sugar at the same time.
6. Reduce heat and simmer until done.
7. Spoon the mixture into the centre of the baby marrow.
8. Sprinkle the bacon bits and crumbled feta over the top.
9. Cover loosely with foil and place in the oven for around 1hr, or until marrow has softed.

Bon Appétit!

Humour: Holiday Eating Tips

1. Avoid carrot sticks. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact, if you see carrots, leave immediately. Go next door, where they're serving rum balls.

2. Drink as much eggnog as you can. And quickly. Like fine single-malt scotch, it's rare. In fact, it's even rarer than single-malt scotch. You can't find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It's not as if you're going to turn into an eggnog-alcoholic or something. It's a treat. Enjoy it. Have one for me. Have two. It's later than you think. It's Christmas!

3. If something comes with gravy, use it. That's the whole point of gravy. Gravy does not stand alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy . Eat the volcano. Repeat.

4. As for mashed potatoes, always ask if they're made with skim milk or whole milk. If it's skim, pass. Why bother? It's like buying a sports car with an automatic transmission.

5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other people's food for free. Lots of it. Hello?

6. Under no circumstances should you exercise between now and New Year's. You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.

7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa, position yourself near them and don't budge. Have as many as you can before becoming the center of attention. They're like a beautiful pair of shoes. If you leave them behind, you're never going to see them again.

8. Same for pies. Apple. Pumpkin. Mincemeat. Have a slice of each. Or if you don't like mincemeat, have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert? Labor Day?

9. Did someone mention fruitcake? Granted, it's loaded with the mandatory celebratory calories, but avoid it at all cost. I mean, have some standards.

10. One final tip: If you don't feel terrible when you leave the party or get up from the table, you haven't been paying attention. Re-read tips; start over, but hurry, January is just around the corner.

Remember this motto to live by: "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, martini in the other, body thoroughly used up, totally worn out and screaming 'WOO HOO what a ride!'"

Mid-Week Dinner: Chicken a la King, Brown Rice, Squash & Asparagus

As of very recently, the doctor has advised that we ensure that my daughter eats a balanced diet - vegetables and fruit. I always cook vegetables and there is always a bowl of fruit in the house. The problem is that I don't ENFORCE the eating of these items. This changed as of last night. I made Chicken a la King served on a bed of brown rice, accompanied by garlic buttered asparagus and gem squash. The latter items were from the wonderful organic produce I received from Rocketseed yesterday (thanks again guys!). My daughter ate asparagus for the first time last night - and it wasn't too much of a mission getting it down.

So here's what I did to make this easy meal:

Ingredients:

1x Pack of 4 Chicken Thighs

1x Pack of 8 Chicken Wings

1x Chicken a la King Cook-in-Sauce (260g)

3x Gem Squash, halved and pips removed

A few stems of Asparagus

Chopped Garlic
Butter
Salt, Pepper & Robertson's Chicken Spice

Method:

For the Chicken a la King

1. Spice the chicken (salt, pepper & chicken spice) and brown in a large saucepan on the stove.

2. Add the cook-in-sauce and a splash of milk (just to thin the mixture slightly).

3. Reduce heat and simmer for around 30min, or until chicken is cooked.

For the Brown Rice
1. Bring a large pot of water to the boil, add salt.
2. I used 125ml of rice (half a cup)

3. Simmer, covered for 35 to 40 minutes,

4. Drain

For the Asparagus
1. Melt a little butter in a saucepan.
2. Add garlic and asparagus.
3. Fry for a couple of minutes

For the Gem Squash
1. Microwave, covered with salted water, for 15 minutes

Plate and serve. No mess, no fuss!

News: Box of Organic Produce for Xmas!

A BIG thank you to Rocketseed for a really well thought out year end gift! Today, I received a box of Organic Produce from one of our 3rd party suppliers... I am so chuffed. Wow! This truly is in line with my blog - Fresh, organic produce - what more could you ask for?

Rocketseed is the company responsible for Coronation's email branding & auto-signatures. They also manage our bulk email distribution. Over the years, we have built up a very good relationship but never in my wildest dreams did I expect this...

The box comprises carrots, brocolli, asparagus, potatoes, corgettes (baby marrow), spinach, squash, oranges, apricots, plums! AND all organic.

Tonight, I cook up a storm! Thanks Rocketseed! I love the gift...

BTW: Boys Night is not happening tonight (for my avid blog readers)

Another BTW: I will try to find out where this was sourced and post details soonest - for those of you that are interested.

Reportback: Gourmet Evening at Cape Town Hotel School

I am subscribed to a brilliant weekly newletter that fills me in on the happenings in and around Cape Town. In Edition 108, dated 20 Nov, they referred to a Gourmet Evening at the Cape Town Hotel School. My interest was piqued: 5 Course meal, wine with every course for R185 per person. I booked for 4 (Chef Sam, her mum, my wife & I) and waited in anticipation for the evening to arrive...



The evening was centred around Buitenverwachting's wine offerings where each course was accompanied by a certain wine selection, perfectly paired. The owner of the farm introduced the wine selection for each course. He explained some of the history of the wine and gave us many interesting facts.



For the life of me, I cannot remember his name (how bad is that for a blog writer? Oops)! In saying that, I was truly impressed that the owner of a prestigious Cape Town wine farm would take time out to come and introduce his wine to a small group of people at an Hotel School. I take my hat off to him!


The Amuse Bouche, spicy chilled gazpacho with goats cheese and basil straws, was served with Blanc de Noir 2008. To be honest, I had no idea what an Amuse Bouche was so I did some homework: In short, it offers a glimpse into the chef's approach to cooking and is not an appetizer. The term is French, literally translated to "mouth amuser" [for bouche = mouth; amuser = to amuse, to please]. It did just that. Very tasty. And, Buitenverwachting's Blanc de Noir is fabulous! It is not as sweet as a Rosé and has much more of a punch.

The following course was a Salmon avocado and shrimp parcel, wild rocket and cucumber salad & lemon chive dressing. This was accompanied by a well chilled Sauvignon Blanc 2008. I really enjoyed this course...

This was followed by what the menu referred to as a sorbet, a Strawberry Shot. This was most definitely not a sorbet, in no sense of the word. Sorbet is a frozen dessert made from sweetened water, flavoured with iced fruit (typically juice or puree), chocolate, wine, and/or liqueur. I think that this was simply an oversight but the menu did create an expectation that was not met.

The main course was then served. This was a Kingklip incased with Kelp and smoked salmon, served with stuffed baby marrows, thyme in infused tomato fondue. The wine served was a Chardonnay 2007 and / or a Meifort 2005.

I truthfully would preferred a meat dish as the main course as the starter was fish. I personally would not have used salmon in both the starter and the main (just my opinion). The portion could have been a little larger as well and Chef Sam mentioned she could not get the flavour of the Kingklip. I tend to agree. Don't get me wrong: The food was amazing! Hot, tasty and well presented! I full into the ABC category, according to the owner of Buitenverwacht (once more, the name!!). Anything But Chardonnay! The Meifort was quite the treat though. Some advice that was given: For best drinking, decant the Meifort and let it stand for 1, 2 or 3 days. Who would have thought?

Dessert was a frozen Peach Melba parfait with lemon grass truffle and a vanilla macaroon. The wine was a Buitenverwachting Dessert 1769. The dessert was great but I must make special mention of the lemon grass truffle.... Mmmmmm! The wine too was lovely. As presented, it would be better suited to a more salty dish but it pretty much goes with any dessert.

Overall, our experience was a good one. Yes! We will most definitely frequent this establishment again. The service was impeccable, the food was devine and the atmosphere was social.

Contact details and bookings:

Heidi Janse van Rensburg
Restaurant Supervisor
Cape Town Hotel School Restaurant
GRANGER BAY
Cape Peninsula University of Technology
t: 021 440 5736

http://www.cput.ac.za/cthsrestaurant/

Reportback: Coronation Year End Function

On 29 November 2008, I attended my first Coronation Year End Function as a direct member of staff. I must say that it feels good to be included... The venue was the Vineyard Terrace at Constantia Uitsig (thank goodness for the GPS!). What a great venue. My wife and I pulled up, parked and were shuttled to the huge marquee tent - best described as a bedouin tent.

We were met with drinks, either alcoholic or non. Groups had gathered and were chatting, all very social... What a great atmosphere. Waitrons were circling with platters of mustard seared tuna, spring rolls with chilli dip and bree, tomato and olive tartlets while others cleared glasses, etc. All the waitrons were professional and well groomed.

There was a bar off to the bottom of the tent that proved to be quite the social gathering point, more for some than others (no names mentioned for fear of retribution - but you know who you are!). The evening kicked off with a speech by our CEO, Hugo Nelson. Hugo happens to look just like Lionel Richie so there were some photo opportunities for those who wanted pics with the star!

We then sat down for starters. The starter was smoked salmon salad on blini with rocket and sour cream dressing. For our table, we opened a bottle of Springfield Estate Sauvignon Blanc. This really complimented the salmon.

The main course was then brought out. This was a beef fillet topped with bordelaise sauce, potato disks and caramalized butternut & fresh asparagus. It was yummy! All compliments to the chef on this. It is really a task and a half cooking for around 120 people (my guess) - bringing the food out hot and all at once. One day, I may undertake something like this but I think, for now, I will leave this to the professionals! I accompanied my steak with a bottle of Neethlingshof Shiraz 2003.

Dessert followed the main course, as it normally does. This was a fresh plum and almond tart with armagnac & creme fraiche. I was not impressed with this at all. The only positive thing I can say is that the pastry was great (Sorry Chef!).

For the remainder of the evening, we boogied away to the sounds of the South African Hit Band Goldfish! My wife and I absolutely love their music.

My buddy Mark Chipps, the owner of Goosebump Productions filmed one of their promo video clips. Check out the video of Goldfish at Ignite in Camps Bay: Video. Great editing job on this one, Mark! Check Mark's slogan: "Envoking that privitive emotion-linked reflex of goosebumps through my video productions".

In a nutshell (Oi, I'm in a nutshell), the evening was a huge success. A BIG thank you to the Coronation Marketing Dept.

Keep them coming...

Reportback: Turning on of the Adderley Street Lights

I must say: What a Party!!! Usually, I don't do crowds but this was not too bad. People (besides the odd few) respected your personal space (this could also be due to my size and displeased look on my face when people came too close).

We arrived a little late and managed to find a good spot, just as Bongo Maffin finished off. Shortly after we arrived, Mayor Helen Zille arrived, dutifully escorted by her SAPS bodyguards. The MC announced her arrival and the crowds went wild! Truly, she has many local supporters!

We found a great spot, almost right in front of the massive stage, next to the Adderley Street Fountain. As we got settled, Jody Williams from Idols came on. Hot numbers! ... and her voice isn't half bad either. LOL! Celine (my daughter) was in her element! Dancing and singing along with her. The crowds again raised the roof ... ok! ok! It was out in the open and there was no roof. There were even people standing on the roofs of the adjacent buildings, watching the show.

I must comment on how well the show was organized! With the amount of people present - I am told in excess of 50 000, I don't believe that there were any incidents. This could be due to the fact that the entire SAPS and Metro Services were there! I am wondering if the crime picked up in the other areas???

Then, the crowds settled for a tribute to the late Miriam Makeba, Mama Africa. She suffered a heart attack after singing her hit song "Pata Pata" at a concert in Italy. She passed away on 10 November 2008. The tribute was really beautiful. To be honest, I am not really familiar with her music but the tribute was really moving.

Then it was Luyiso's turn. He drove the crowd wild. He is truly a very very good entertainer. Luyiso has a great stage presence - energetic, with a really good voice! The women all seemed to swoon over him... I also applaude Luyiso for giving thanks to our Saviour, Jesus Christ!

5 year old drummer, Daniel Petersen, took the stage. The 'Little Drummer Boy' doesn't come close to what this kid can do on a drum kit - just 5 years old and he Wow'ed a crowd of 50 000! Impressive.

At around 8:30pm, the Mayor led the countdown to the turning on of the lights (after the MC made an Eskom Load Shedding wisecrack!). The lights came on without a hitch and are truly stunning. We decided to leave and come back another night, to drive down Adderley Street.

I am busy uploading a video clip of the countdown. It will be available soon by clicking here: Video

As we left, the parade kicked off...

Right, so, where does the food come in to all of this? Well, to be honest, I expected loads of stalls selling boeries, hotdogs, candy floss, etc. To my dismay, nothing! Sorry guys! This event was a prequil to the 2010 Soccer World Cup. I hope they have some food stalls there...