pork-belly-ribs

Dutch East Pork belly

Pork Belly and Crackling will bring back your best childhood memories

 

A Pork Belly may seem intimidating to attempt in your own kitchen, especially when you want the crackling just right so that it brings back memories of your childhood and grandma’s Sunday roasts with every jaw-rattling bite.

 

The pork belly is all tender fat, crisp skin, and flavourful meat but it shouldn’t make you feel like you’re not up to the task. This affordable cut can actually be cooked with quite a bit of ease and in so many different ways. We’ve included our own pork belly recipe below for you to try this weekend!

Dutch east Pork belly recipe

1 – 1½ kg pork belly – bone in and scored

Basting or braising

2lt chicken stock [8 cups]

2 cm piece ginger, chopped

4 cloves garlic

4 star anise

1 tsp coriander seeds – whole

1 tsp cardamom pods – whole

2 cinnamon stick – whole

3 red chilli chopped

1 tsp coriander seeds – whole

150ml soy sauce

250ml light soy [1 cup]

300ml sherry [1 1/3 cups]

100g palm sugar

250ml honey [1 cup]

Method
Read more…

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RUMP STEAK

SA’s favourite beef cut: The rump steak

The flavour and texture of a beef cut are largely determined by the part of the animal it was cut, it also makes a big difference as to how it should be cooked and for what kinds of dishes it is most suitable. For example, the rump steak is possibly the most popular cut of steak in South Africa, because it is a juicy and tasty cut.

The rump cut has a grainier texture than all the other cuts of beef and it is the toughest of the primal cuts. This is because it is a working muscle; however it makes up for these ‘shortfalls’ by being particularly flavoursome. Read more…

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…

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