JANDRE RAATS ART STUDIOHis work is expressionistic, inspired by impressionism he sees in the surroundings he’s in.
A different meal, ‘Township eating’ at Usatsho. Melvin prepared a three course lunch for 12 of us with the most basic of facilities. The roosterkoek with his homemade chakalaka was excellent and the chicken fillet moist. We were entertained by a kids group doing traditional dances. A great afternoon.
Commissioned piece of a couple and their dog walking on the beach. The small canvas demanding. In the end, I did a couple of versions striving for the tranquility only found on beach walks.
Slow jog after an evening with too little sleep and too much wine. My bothersome Achilles behaving for once. Perhaps it was still anesthetized??
Moon out with the owl hooting encouragement as I did my best not to trash dinner. Chicken breast stuffed with smoked salmon, goats cheese, pesto and spinach. Served with grilled aubergine, cooked on the Weber with the cooking sheet, and a huge salad that Coreta made. I cooked the aubergine for the additional ten minutes the chicken took to cook on an indirect fire. While a tad soft, they were not bitter and had a caramalised topping. Ataraxia Pinot Noir, stunning. The full bodied Grangehurst Cabernet the perfect dessert.
‘Fisherman’, the portrait that I started as a demo during the Knysna Arts Festival taking shape, with the wildness and tranquility of the seas competing.
Full house for the movie evening, with the light as the summer days get longer days starting to become a bother. Perhaps blinds are going to be needed if we continue into the summer.
Chicken breast stuffed with smoked salmon and goats cheese
2 (10 ounce) boneless skinless chicken breasts.
salt and pepper, to taste.
1⁄2 cup chopped fresh spinach.
1⁄2 cup chopped smoked salmon.
1⁄4 cup basil pesto.
1⁄4 cup crumbled goat cheese.
1 tablespoon cajun seasoning.
1 teaspoon black pepper.
Chop the spinach and salmon into small pieces.
Combine spinach, salmon, pesto, goat cheese, Cajun spice blend, black pepper
Cut pockets into the thick side of the chicken breast.
Divide mixture between chicken, placing mixture in center of chicken.
Secure each with wooden toothpicks.
Cook for five to ten minutes on a medium fire
Let rest 5 minutes.
⅓ cup extra virgin olive oil
3 tablespoons fresh rosemary
½ teaspoon salt
¼ teaspoon black pepper
¼ cup freshly grated Parmesan cheese
1. Heat grill to medium.
2. Cut tip from eggplants and halve lengthwise. With a sharp knife, make cross hatch marks by scoring one way then the opposite way on the cut side of each eggplant.
3. Spread olive oil on the cut side of the eggplants and grill cut side down for 5 minutes.
4. Gently turn and cook for ten minutes on the skin side until they are cooked through but not mushy soft. (I cooked the aubergine for the additional ten minutes the chicken took to cook on an indirect fire)
5. Top with grated cheese and serve immediately.