Acrylic on canvas 102cmx76cm
Fantasmegorical lunch on Christmas day. Nine courses of culinary delight. Blood sugars controlled, thanks to the careful menu preparation by the Chef’s. Glad I didn’t have to drive!
Spring onion wrapped in bacon with cumin and paprika. Cooked with lemon.
Prawns with chilly.
Maron freshwater crayfish Vietnamese salad
Kingklip Crevice with kiwi fruit, red onion
Cape whiting (fish) with an olive, anchovies, chili, tomato and wine broth on a bed of zucchini spiral
Litchi and burnt pineapple sorbet
Fillet, zucchini with a vodka blue cheese dressing
Side of salmon
Bûche de Noël.
Raspberry bushes are flowering along the Highway West road. Pink dog roses and blue plumbago. Agapanthus in full bloom. Fields startlingly green. Summer after the rains in the Garden Route.
Inspiration for my painting ‘Memories’, a commission of a family home. A gentle touch for the painting that was as much about the ‘theater’ of painting with my fingers for the sudden surge in people through the studio. A day of pouring rain doing its bit to keep people away from the beaches.
Crusted beef fillet with foie gras the Family Day menu. The fillet slow cooked for an hour on the Kamado Jan before leaving to cool. A crust made from mozzarella and al one flour rather than the traditional pastry version. I didn’t get the heat up enough to crisp the crust, which meant the meat sat on the fire for toooooo long. Fortunately, it didn’t end up dried leather. A starter of spring onion wrapped in bacon , stolen from the Christmas Day menu, as a starter. Quite scrumptious.
Crusted beef fillet with foie gras and truffles
Pour For 8 personsCuisson : 40mnPréparation : 40 mn
• 1 kg of beef fillet (dressed, not barded)
• 600g of puff pastry
• 125g of foie gras
• 2/3 little truffles
• Périgueux sauce
• 1 egg yolk
• 2 dessert spoons of oil and 30g of butter
Cooking of the fillet (the day before): brown the piece of meat on every side in the mix oil/butter. When it is brown, season it with salt and pepper. Let it stand until the next day, the roast beef must be wrap in the puff pastry only when it is cold.
Roll the pastry out to wrap the roast beef (make sure that the pastry is thick enough). Smear the inside with the egg yolk. Slice the truffles thin and place the slices in a line in the middle of the pastry. On the truffles, spread the sliced Godard foie gras. Put the beef fillet upside down on the mix. First, close one side and smear it with egg yolk. Then, close the other side which must wrap the first side. Cut at the extremities the rest of pastry to obtain a flap on each side. Fold up the flaps on the fillet. Smear with egg yolk before refolding to knit well the pastry. Smear all with egg yolk to brown. Decorate according to imagination.
Place the fillet in a cool place, covered with a tea towel and let it stand for one hour.
Cook in a preheated oven at 200°C for 15minutes to 25 minutes depending on thickness.
Let it stand for 20 minutes in the oven at 50°C.
Serve in a long plate previously warmed with a Périgueux Godard Sauce.
This rich, classic sauce is flavored with Madeira and pungent, earthy black truffles, which are a specialty of Périgueux, a city in the Perigord region of southwestern France. Julia Child recommended Sauce Périgueux for “filet of beef, fresh foie gras, veal, egg dishes, and timbales,” all delicous ways to enjoy the luxury of truffles
About 1 cup
• 2 canned truffles, minced
• 1 tablespoon truffle brining liquid
• 1 tablespoon Madeira
• 1 tablespoon cold unsalted butter
• Salt and ground black pepper
1. Bring the reconstituted Demi-Glace Gold® to a simmer over low heat in a small saucepan. Add the truffles, brining liquid, and Madeira and simmer for 1-2 minutes.
2. Whisk in the butter and season to taste with salt and pepper.
Black truffles preserved in brine and packaged in cans or jars can be found at many gourmet and specialty food markets.
Rick Stein made a lovely TV programme this year called ‘Long Weekends’. In one episode he visited Palermo and their famous street food market where he came across these little beauties: spring onions rolled in thin slices of pancetta or very thin slices of streaky bacon and roasted on a hot BBQ until the pancetta is crisp and the onion soft underneath. We now make about three each of these as a BBQ starter and they go down a real treat. Enjoy!
• Buy as many bunches of spring onions as will give you 3 per diner and a couple of packs of good quality pancetta (I use Sainsbury’s ‘Taste the difference’ or Waitrose own brand), you’ll need one slice per onion. If you use streaky bacon it must be very thinly sliced or it won’t adhere to the onion and it will unravel during the cooking process.
• Prep the onions by trimming both ends and ensure they are clean and dry.
• Brush the whole onion lightly with a little olive oil and then wind a piece of pancetta or bacon around each one.
• Using tongs, add the onions onto a very hot BBQ and cook them on each side until they look crisp and golden – it will only take a few minutes. Longer than it will take to eat them anyway!