Here's wishing all of you.......
All the best for 2012......!!!
All the best for 2012......!!!
River Bend Lodge is a mere 55 minutes’ drive from Port Elizabeth and is an ideal malaria-free safari addition to a Garden Route holiday. Personalised game drives are led by enthusiastic and experienced guides, who will ensure you have a truly memorable safari experience.
Friday, December 30, 2011
Lemon Puree recipe - for Smoked Salmon!
Here is another of Chef Jonathan's personal additions to create a great burst of flavour.
Lemon Puree
Ingredients
6 lemons - remove the rind with pith
160g Castor Sugar
100g olive oil
100g water
pinch of Turmeric for colour
Method
Place Lemon rind with the white pith into a saucepan, bring to boil and simmer for 1 minute. Strain off water, cover with more cold water and repeat the process 5 - 6 times until tender to the touch. (The purpose of this is to boil out the bitterness from the Lemons).
Place the Lemon rind into a blender, blend until smooth, add sugar, water, and turmeric. Blend until smooth. Transfer to a squeezy bottle and refrigerate.
Lemon Puree
Ingredients
6 lemons - remove the rind with pith
160g Castor Sugar
100g olive oil
100g water
pinch of Turmeric for colour
Method
Place Lemon rind with the white pith into a saucepan, bring to boil and simmer for 1 minute. Strain off water, cover with more cold water and repeat the process 5 - 6 times until tender to the touch. (The purpose of this is to boil out the bitterness from the Lemons).
Place the Lemon rind into a blender, blend until smooth, add sugar, water, and turmeric. Blend until smooth. Transfer to a squeezy bottle and refrigerate.
Thursday, December 29, 2011
Recipes to enhance your New Year Lunch
Our Executive Chef, Jonathan Hodder has some suggestions for you to take your New Year Lunch to a new level - should you have either Parma Ham or Smoked Salmon on the Menu....!
Parma Ham and Pea Mousse with Crispy Egg - the Pea Mousse Recipe
Ingredients:
3 egg yolks
10g flour
120g milk
150g frozen peas
35g egg whites
50g whipped cream
2 leaf gelatine (soaked in cold water)
Method:
Put on milk to boil gently, whisk egg yolk and flour together - whisk until smooth. Add a little of the hot milk to yolks, whisk and add back to remaining milk. Using a spatula, cook out the milk and eggs until smooth and thick custard......allow to cool.
In a blender, blend peas whilst frozen (to keep the bright green colour). When the peas are broken down add the cool custard and blend until smooth and pass through a sieve. Melt the gelatine in a pan with a touch of water - be careful not to burn the gelatine.
Whisk egg whites and cream, add first the egg whites to pea custard and fold in gently...followed by the cream...and once completely folded in...refrigerate until set.
Makes 10 - 15 portions.
Tomorrows Blog will feature the Recipe for Lemon Puree....for your Smoked Salmon.
Parma Ham and Pea Mousse with Crispy Egg - the Pea Mousse Recipe
Ingredients:
3 egg yolks
10g flour
120g milk
150g frozen peas
35g egg whites
50g whipped cream
2 leaf gelatine (soaked in cold water)
Method:
Put on milk to boil gently, whisk egg yolk and flour together - whisk until smooth. Add a little of the hot milk to yolks, whisk and add back to remaining milk. Using a spatula, cook out the milk and eggs until smooth and thick custard......allow to cool.
In a blender, blend peas whilst frozen (to keep the bright green colour). When the peas are broken down add the cool custard and blend until smooth and pass through a sieve. Melt the gelatine in a pan with a touch of water - be careful not to burn the gelatine.
Whisk egg whites and cream, add first the egg whites to pea custard and fold in gently...followed by the cream...and once completely folded in...refrigerate until set.
Makes 10 - 15 portions.
Tomorrows Blog will feature the Recipe for Lemon Puree....for your Smoked Salmon.
Sunday, December 25, 2011
Christmas Greetings from RiverBend Lodge
Sunday, December 18, 2011
A Celebration of Elephants
Probably the biggest single reason why there is a thriving Hospitality Industry in the Sunday's River Valley......... Let's celebrate them in this time of Celebration!
Wednesday, December 14, 2011
Martial Eagle
At the back end of November we featured a Forest Buzzard on our Blog, and promised to bring you a photograph of another Summer visitor - a Steppe Buzzard. We haven't managed to get a good image of the Steppe Buzzard.....but we can feature another Raptor today...a Martial Eagle.
Martial Eagle (Polemaetus bellicosus) Status - uncommon resident...listed as vulnerable.
A wonderful sighting!
Martial Eagle (Polemaetus bellicosus) Status - uncommon resident...listed as vulnerable.
A wonderful sighting!
Tuesday, December 13, 2011
Tasting Menu at RiverBend
On Monday night (12th December 2011) we were treated to a Tasting Menu with Jonathan - an exercise to explore various flavour combinations and wine pairings......
Parma ham, pea mousse, crispy egg
THE MENU
Spiced lentil and roast pepper soup, onion bhaji
Smoked salmon trout, pickled cucumber, lemon puree
Parma ham, pea mousse, crispy egg
Poached kingklip, tomato cous cous, vierge sauce
Roast tender loin of pork, crispy belly rosemary gnocchi, caramel apple sauce
White chocolate pannacotta, fresh berries, honey comb
We will be bringing you recipes for individual elements which form part of the dish.....Lemon Puree....Pea Mousse......Caramel Apple Sauce - elements which take each dish to new heights!!
We are busy 'reinventing' our wine list - which we will share here once it is done.
Subscribe to:
Posts (Atom)