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1                             MENU                      Main Ingredient’s weekly E-Journal                    Gourmet Food...
gourmet foods is what drives our business. We stock a good range of ingredients anddelicious ready-made gourmet foods. You...
3Fry the aubergine slices in a fairly hot pan in the oil until they are nicely golden brownon both sides and getting soft....
Chez Gourmet in Claremont has a programme of cooking classes. A calendar of theirclasses can be seen here. Pete Ayub, who ...
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120705 Main Ingredient's Menu Taj expressions of Stellenbosch tasting & dinner, Hot dogs at On a Roll, moussaka recipe, portuguese varietal tasting, events, restaurant specials, wine courses , cooking classes, etc

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120705 Main Ingredient's Menu Taj expressions of Stellenbosch tasting & dinner, Hot dogs at On a Roll, moussaka recipe, portuguese varietal tasting, events, restaurant specials, wine courses , cooking classes, etc

  1. 1. 1 MENU Main Ingredient’s weekly E-Journal Gourmet Foods, Ingredients & Fine Wines Eat In Guide’s Outstanding Outlet Award Winner from 2006 to 2010 www.mainingredient.biz - http://www.adamastorbacchus.com/ +27 21 439 3169 / +27 83 656 4169 Click here to Subscribe to MENU or to contact us Click on underlined and Bold words to open links to pictures, blogs, websites or more information Winter vineyards near StellenboschIn this week’s MENU: • Products • Our market activities • Taj Expressions of Stellenbosch tasting & dinner • Hot dogs at On a Roll • Moussaka recipe • Portuguese varietal tasting • Events and Restaurant specials • Wine courses & cooking classesProducts We are always looking for new products to enhance your cooking and diningexperience. To see what we have available for you, you can access our product list andsee pictures in our website. If you can’t find what you need, let us know and we willtry to find it for you. Until our online shop is ready, drop us an email and we will helpyou. We are very happy to see that traffic on our website is increasing and more ordersare coming from it.We have a lot of fun putting MENU together each week and, of course, doing thethings we write about, but making it possible for you to enjoy rare and wonderful
  2. 2. gourmet foods is what drives our business. We stock a good range of ingredients anddelicious ready-made gourmet foods. You can contact us by email or phone, or throughour website. We can send your requirements to you anywhere in South Africa.Our market activities Come and visit us at the Old Biscuit Mill’s wonderfullyexciting, atmospheric Neighbourgoods Market, as always, this Saturday and everySaturday between 09h00 and 14h00. Tip: Some visitors tell us how they struggle tofind parking. It’s quite easy if you know how. Click here for a map which shows wherewe park. We will be back at Long Beach Mall tomorrow, Friday 6th July from 09h00 to16h00. We look forward to seeing you there.Taj Hotel Expressions of... We will remind you again near the end of this monthabout these really great free wine tastings held at the Taj hotel in their foyer. The nextone, Expressions of Wellington Walker Bay, Elim & Bot River, will be on the 26th ofJuly. What else have you got to do between 5.30 and 7 30 pm on a Thursday evening buttaste good wines? You can book for a delicious dinner with wine afterwards, but it is notobligatory and all the wines you taste will be on sale at farm prices, which is a hugeincentive, and saves you the trip to the farm. The dinners are great fun and you mightget to sit with a wine maker or representative. This week, we had Janice Anderson, thechef from 96 Winery Road, cooking for us. The wines came from the Helderberg,Stellenbosch Berg and Banhoek areas. If you want to see what we had for dinner and theatmosphere at the wine tasting, click hereHot dogs at On a Roll Pete and Debbie Ayub of Sense of Taste invited us to visittheir Hot dog restaurant On a Roll on Saturday evening and we really enjoyed the retroflavour of this fun place. Crazy rock and roll music accompanies your hot dog with greatfries and three sauces. They want to stick to their guns and keep the menu featuringgreat hot dogs. Do go and try soon. They do cater for parties and it looks like a greatspace to have a retro 50’s party. You can contact them on 021 685 9916. If you want tosee what we ate and what On a Roll looks like, click here.MoussakaWe have a dream of perhaps going to Greece some time this year – maybe, if timeallows, and the budget. Lynne has been many times, John has not yet visited this end ofthe Mediterranean and needs to. Looking on-line at pictures of lovely places remindedLynne that we have not eaten Moussaka for a very long time, so she made the followingrecipe. It is not difficult to prepare and is one of those dishes that you can bury in theoven and walk away and then reheat the rest next day when it will taste even better.You are supposed to use lamb mince but you can get away with cheaper beef mince,even though it is not authentic. You may also use sliced potatoes. 3T olive oil – 3 large aubergine, sliced 1 cm thick - 1 large onion, finely chopped - 3 garlic cloves, crushed - 900g lean minced lamb - 50ml white or red wine - 400g can chopped tomatoes or tomato passata - cinnamon stick x 5cm – 5g ground allspice - 2 T fresh chopped oregano - salt and freshly ground black pepperFor the savoury béchamel custard on top 75g butter - 75g plain flour - 600ml pint milk – 1 bay leaf - 50g finely grated kefalotyri or parmesan cheese - 2 medium eggs, beatenSalt the aubergine slices well and leave them to weep for at last half an hour. Thisremoves any bitterness. Rinse off the salt and dry them well.Fry the onion in a little oil till soft, then add the garlic and continue to fry till they startto brown. Stir in the mince and brown it. Then add the wine and allow to bubble for aminute to boil off the alcohol. Then add the tomato, oregano and spices and simmer,covered for about 45 minutes. Do watch this and add a little water if it looks like it isdrying out. Taste and season. Remove the cinnamon stick.
  3. 3. 3Fry the aubergine slices in a fairly hot pan in the oil until they are nicely golden brownon both sides and getting soft.Make the custard sauce by melting the butter in a pan then adding the flour and cooktogether for a minute or two, slowly pour in the milk, add the bay leaf and mix till youhave a good sauce. Add the cheese, taste and then season. Or put the milk flour, bayleaf and butter into a deep glass bowl, put in the microwave and pulse at 30 secondintervals on full power, stirring between each until you have a good sauce. Remove thebay leaf. Allow sauce to cool slightly then stir in the beaten eggs.Layer the aubergines and mince in a square casserole dish (about 2.75 litre capacity),top with the custard and put into a 180°C oven for half an hour. Slice and serve. This iswonderful served with a classic Greek salad.Portuguese varietal Wine tasting We needed to find a theme in a hurry whenthe member of our wine club, who was to present at this month’s tasting, had to dropout. You may remember that we attended awards events recently when port producersreceived recognition for their efforts. At the Cape Port Producers’ Association Port &Wine Awards at Muratie, we tasted a number of very good wines made from Portvarietals like Touriga Nacional, Tinta Barocca and Souzão and we decided to use these asa theme. We spoke to a few generous winemakers and Margaux Nel of Boplaas, PeterBayly, Mike Neebe of Axe Hill and Pierre Wahl of Rijk’s all provided suitable examples.We added a few elderly bottles from our cellar. We presented the first five wines blindand asked our club’s members to try and identify the theme from the aromas of thewines. We had picked up Port nuances when we first tasted the wines. There werenumerous suggestions, but the “exotic” nature of the aromas was a mystery to all butone taster. The wines we tasted were Axe Hill Machado 2011 (Touriga Nacional, Shiraz,Tinta Barocca). Boplaas 2011 Tinta Chocolat (Tinta Barocca), Peter Bayly III 2011(Touriga Nacional, Souzão, Tinta Barocca), Rijks Tinta Amarela bush vine 2011 Barrelsample, Boplaas Tinta Barocca 2009, Boplaas Touriga Nacional 2008, Boplaas Ring ofRocks 2007 (Cabernet Sauvignon, Merlot, Touriga Nacional), Die Krans Tinta Barocca2000, Rust en Vrede Tinta Barocca 1989 and Boplaas Cape Tawny (Tinta Barocca,Souzão, Touriga Nacional) which was non vintage, but had a sticker to say we hadacquired it in 2000. The Axe Hill, Boplaas Ring of Rocks and Boplaas Tawny port werethe highest rated, with average scores of 16.5. The Ring of Rocks was particularlyelegant and deserves its 4 Platter stars. The 1989 Rust en Vrede was still holding upquite well, but should not have been kept any longer. The 2000 Die Krans was describedin the 2002 John Platter as having “Granny’s cupboard smells. They were still evident.The Boplaas Tawny Port was a delight; thank goodness we have another bottle in thecellar. Find it and buy it; the current offering is a Platter 5 star at a very reasonableprice. Several people were disappointed to learn that the Rijk’s Tinta Amarela was madein a small quantity to be used in blending and would not be available for them to buy. Theimportant part of this exercise was not to catch people out, but to take them out oftheir comfort zones and encourage them to apply their minds to what they were tasting.Also important was that we all enjoyed the experience.Food and wine (and a few other) events for you to enjoyThere is a huge and rapidly growing variety of interesting things to occupy yourleisure time here in the Western Cape. There are so many interesting things to do inour world of food and wine that we have made separate list for each month for whichwe have information. To help you choose an event to visit, click on our EventsCalendar. All the events are listed in date order and we already have a large number ofexciting events to entertain you right through the year. Click here to access theCalendar. You will need to be connected to the internet.Learn about wine and cooking We have had a lot of enquiries from people whowant to learn more about wine. Cathy Marston and The Cape Wine Academy both runwine education courses, some very serious and others more geared to fun. You can seedetails here.
  4. 4. Chez Gourmet in Claremont has a programme of cooking classes. A calendar of theirclasses can be seen here. Pete Ayub, who makes our very popular Prego sauce, runsevening cooking classes at Sense of Taste, his catering company in Maitland. We canrecommend them very highly, having enjoyed his seafood course. Check his programmehere.Restaurant Special offers. Some more restaurants have responded to our requestfor an update of their special offers and we have, therefore, updated our list ofrestaurant special offers. Click here to access it. These Specials have been sent to usby the restaurants or their PR agencies. We have not personally tried all of them andtheir listing here should not always be taken as a recommendation from ourselves. Ifthey don’t update us, we can’t be responsible for any inaccuracies in the list. When wehave tried it, we’ve put in our observations. We have cut out the flowery adjectives etc.that so many have sent, to give you the essentials. Click on the name to access therelevant website. All communication should be with the individual restaurants.5th July 2012Remember - if you can’t find something, we’ll do our best to get it for you, and, ifyou’re in Cape Town or elsewhere in the country, we can send it to you! Check ourproduct list for details and prices. PS If a word or name is in bold type and underlined, click on it for more information Phones: +27 21 439 3169 / 083 229 1172 / 083 656 4169 Postal address: 60 Arthurs Rd, Sea Point 8005Our Adamastor & Bacchus© tailor-made Wine, Food and Photo tours take small groups(up to 6) to specialist wine producers who make the best of South Africa’s wines. Havefun while you learn more about wine and how it is made! Tours can be conducted inEnglish, German, Norwegian or Dutch flavoured Afrikaans.Recommendations of products and outside events are not solicited or charged for, andare made at the authors’ pleasure. All photographs, recipes and text used in thesenewsletters are ©John & Lynne Ford, Adamastor & Bacchus. Our restaurant reviews areusually unsolicited. We prefer to pay for our meals and not be paid in any way byanyone. Whether we are invited or go independently, we don’t feel bad if we say wedidn’t like it. Honesty is indeed our best policy. While every effort is made to avoidmistakes, we are human and they do creep in occasionally, for which we apologise. OurAvast! ® Anti-Virus software is updated at least daily and our system is scannedcontinually for viruses.This electronic journal has been sent to you because you have personally subscribed to it orbecause someone you know has asked us to send it to you or forwarded it to you themselves.Addresses given to us will not be divulged to any person or organisation. We collect themonly for our own promotional purposes and keep our mailing list strictly confidential. If youwish to be added to our mailing list, please click here to send us a message and if you wishto be removed from our mailing list, please click here to send us a message.