Appreciating the Fillet steak

One of the most sought after meat cuts in South Africa is the fillet steak; it comes from the tenderloin area, which runs down the inside of the spine where the muscle isn’t worked very hard. This results in a piece of meat that is extremely tender and has the least fat content of all the beef cuts. It is normally served in smaller portions and is also one of the most expensive cuts! The three main parts of the tenderloin are the fillet head (tête de filet), the larger middle piece (Chateaubriand), and the tail (filet mignon).

The classic method of cooking a tenderloin is to fry or grill it in a hot pan or griddle; steak connoisseurs consider stewing or roasting a fillet a waste of a good cut! The tail (filet mignon) is more suitable for recipes where small pieces of a tender cut are called for, such as beef Stroganoff.

Some steak purists may say that you don’t need a marinade when you have a great piece of steak! But if you’d like to try something new, try this tasty marinade recipe: Read more…

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Bastille Day

Adding a little French flavour to our menu in honour of Bastille Day.

It’s that time of year again in Franschhoek when every restaurant, tree, and visitor is decked from head to toe in red, white and blue for Bastille Day. Locals and visitors will be celebrating the 23rd annual Bastille Day Festival in Franschhoek this weekend, the 16th and 17th July, in honour of the centuries-old French Huguenot heritage. The festival also celebrates the finest wines as well as delicious food from restaurateurs in the valley. French cooking has played a huge role in Western cuisine. In November 2010 French gastronomy was added by the UNESCO to its lists of the world’s “intangible cultural heritage”.

Come and visit Dutch East while you are in Franschhoek this weekend and sample some of our best dishes made from only the freshest ingredients sourced locally! Read more…

Springbok sausage

Springbok sausage spice mix

I use this mostly for venison sausages its best with springbok but any lean venison will do.

Springbok sausage spice mix for 10 kg meat block
5 g cloves
30 g crushed coriander seeds
5 g ground mace
5g ground nutmeg
20 g sweet paprika
165g fine salt
15 g brown sugar
230 g Worcestershire sauce
20g ground black pepper

 

Plated at Dutch East

DRY AGED ELAND FILLET – VENISON AND PORK BRAWN

DRY AGED ELAND FILLET, VENISON AND PORK BRAWN, TRUFFLE POTATO CROUQETTES, SAGE, SALTED HONEY LAVENDER SAUCE

 For the dry aged eland fillet you will need

1 x 180g eland fillet portion

2 x cloves garlic fresh, crushed

2 x bay leaves

4 leaves sage

4 knobs of butter

 

For the curried pork and venison brawn you will need

6 Pig’s trotters

1 Whole springbok neck

1 Yellow onion, Quartered

2 Carrots, Diced

4 Whole cloves

6 Black pepper corns

12 Allspice berries

4 tablespoons Fresh coriander, finely chopped

Salt and pepper for seasoning

1 x recipe curry paste see below

 

For the curry paste you will need:

Read more…

Flame grilled Impala sirloin with a caramelized onion and red wine reduction

Recipe of the Month: Flame grilled Impala sirloin with a caramelized onion and red wine reduction

Take 1 piece of Impala sirloin ( loin ) (about 600g)

Trim down (take silver skin off etc.)

Marinade in equal quantities of extra virgin olive oil and balsamic vinegar for 6 hours.

Cook over an extremely hot flaming fire for 3 – 4 minutes per side or until it reaches medium rare. Avoid over cooking any venison at all costs. If you like your meat well done – eat chicken. Season the meat with salt and pepper after searing each side.

Read more…

Portioned and whole

Pichana rump

Pichana rump

Rump cap, rump flap or Pichana rump is a popular cut in Brazil. Lately its becoming more popular in South Africa. We have been serving Pichana in Dutch East restaurant  in Franschhoek for more than a year and our patrons are slowly coming to realize what a special cut of meat this really is.

Pichana offers the best of both worlds for the real meat lover.

Read more…

Lemon and herb spit roasted rabbit with kiney & liver sauce

Recipe of the month: Spit roasted farmed rabbit

Lemon & Herb Spit Roast Rabbit with a liver, kidney & onion sauce.

Submitted by Theo van der Walt

For the Rabbit

Take one farmed rabbit of about 1.5kg. ( a wild one will work just as good but it is a bit leaner)

Remove the liver and kidneys and place the rabbit in a container.

Marinade it in Knorr lemon & herb marinade. I added additional lemon juice, fresh thyme and sunflower oil (to lift the burning temperature of the marinade).

Marinade the rabbit for 12 – 18 hours in a container in the fridge.

Just before fixing the rabbit to the spit (in the traditional skydiver position), inject the rabbit all over with extra virgin olive oil.

Secure the rabbit to the spit with cable ties (don’t worry, they won’t melt).

Take streaky bacon and place it over the rabbit’s back, front and hind legs and secure the bacon with string.

Spit roast the rabbit over an open fire (medium to high heat) for about 50 minutes or until cooked through. Season as the rabbit is cooking. With regards to doneness – treat it as you would chicken.

Take your golden brown rabbit and cover it loosely with tinfoil and let it rest for at least 10 minutes before carving.

In summer, serve with fresh bread and a crisp salad. In winter, serve with warm vegetables of your choice.

For the kidney & liver sauce

Read more…

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