All posts in Dishes

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…

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:

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