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Hot smoked trout, ceviche dressing, orange, grilled asparagus, ‘poppadum’   Serves 4 people, depending on the size of the trout.   1 side trout fillet, pin boned 12 asparagus speared peeled. 12 orange segments   For the asparagus: Bring a pot of water to the boil, add a good pinch of salt to the water. Have a container with ice water ready. Once the water is boiling, add the asparagus. Blanch for 5 seconds and transfer to the ice bath. It may seem that the asparagus is still raw, but you will grill them as well. Set them aside. Remove the skin of the trout by laying the trout flat...

SIRLOIN ON THE BONE, PEPPER CRÈME, MUSHROOM BUTTER, HAND-CUT CHIPS     Everything can be made a day in advance so by the time you want to braai, it is minimal effort.   Pepper Crème 1 small onion, minced Cracked black pepper - based on personal taste 1/2 cup sweet wine (Masala wine)  - Brandy can also be used. 2 sprigs thyme 2 cups good quality beef stock 1 cup cream   Sauté the onions in a small saucepan on medium heat until golden. Add the black pepper and sauté for 1 minute. Deglaze with the wine and reduce the liquid by half. Add the 2 cups of stock...

Roasted Cauliflower, cauliflower fritter, cauliflower, hummus, warm broccoli tabouleh, pumpkin seeds, radish.     Roasted Cauliflower: large cauliflower head Olive oil Salt & Pepper   Slice the cauliflower head through the Centre into a cauliflower “steak”. Keep the offcuts for the Hummus. Season with salt and pepper and drizzle with oil. Seer the cauliflower steaks on a hot griddle and roast in the oven at 190 degrees Celcius until just tender.   Cauliflower fritter:   Cauliflower florets For the batter 1/2 cup cake flour 1/2 cup corn flour 1tsp cumin seeds 1tsp baking powder Salt Water to create a thin batter.   Mix all ingredients to create a smooth batter. Cut small florets of cauliflower...

% of chocolate 70% chocolate sorbet, 68% chocolate délice, 64% chocolate mousse This recipe can be enjoyed by 10 guests or by 1 late at night...

Salmon Gravlax, orange, fennel, dill, lemon crème fraîche, capers This recipe yields 10 portions, depending on the size of the portions and the size of the salmon.   For the Salmon: You will need at least two days for the salmon to cure. 1 side Norwegian salmon, pin boned and skin on 150g sea salt 150g golden brown sugar 2tsp crushed black pepper Zest of 1 lemon 8 juniper berries 1 bunch of dill   Blend all the dry ingredients in a blender to a smooth paste. Cut the salmon in half and lay one piece on a piece of plastic wrap, skin side down. Spread the paste on the salmon and make sure...

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][icon_text box_type="normal" icon="fa-thumbs-o-up" icon_type="normal" icon_position="left_from_title" icon_size="fa-2x" use_custom_icon_size="no" title="Best paired with Glen Carlou Pinot Noir" title_tag="h3" separator="no" link="https://glencarlou.co.za/wine-shop/glen-carlou-pinot-noir/" link_text="View the wine" target="_blank" link_icon="yes" icon_color="#333333" icon_hover_color="#e9cf87" title_color="#333333" link_color="#333333"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text] Pan Roasted Sea Bass with Saffron Pomme Purée Saffron Pomme Purée:   2 large potatoes, peeled and cured Pinch of Saffron 1 tablespoon butter 1/2 cup cream   In a large sauce pan, add enough water to cover the potatoes and add the Saffron. Cook until soft and strain. Immediately pass the potatoes through a ricer/sieve and add the butter and cream. Add another pinch of...

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][icon_text box_type="normal" icon="fa-thumbs-o-up" icon_type="normal" icon_position="left_from_title" icon_size="fa-2x" use_custom_icon_size="no" title="Best paired with The Curator’s Collection Chenin Blanc" title_tag="h3" separator="no" link="https://glencarlou.co.za/wine-shop/the-curators-collection-chenin-blanc-2015/" link_text="View the wine" target="_blank" link_icon="yes" icon_color="#333333" icon_hover_color="#e9cf87" title_color="#333333" link_color="#333333"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text] Wild rocket and parsley vichyssoise, squash and sweet corn ravioli, slow roasted tomato and basil and sweet corn froth Serves 6   First prepare the ravioli   500g plain flour 5 eggs 1 egg yolk   Place everything in a food processor and blend until a ball is formed. Wrap the dough in plastic wrap and put in the fridge for at least 40 minutes.   To make...

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][icon_text box_type="normal" icon="fa-thumbs-o-up" icon_type="normal" icon_position="left_from_title" icon_size="fa-2x" use_custom_icon_size="no" title="Best paired with Glen Carlou Chardonnay" title_tag="h3" separator="no" link="https://glencarlou.co.za/wine-shop/glen-carlou-chardonnay-2015/" link_text="View the wine" target="_blank" link_icon="yes" icon_color="#333333" icon_hover_color="#e9cf87" title_color="#333333" link_color="#333333"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text] Franschhoek trout, bone marrow and puy lentil ragout, apple and turmeric veloute, honey and black pepper prawns Serves 4   For the lentil ragout   1 cup cooked puy lentils ½ carrot finely chopped ½ celery stick finely chopped 6cm of bone marrow sliced ½ cup of good beef stock   Sauté the carrots and celery until soft, add the lentils and then the beef stock. Reduce the...

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][icon_text box_type="normal" icon="fa-thumbs-o-up" icon_type="normal" icon_position="left_from_title" icon_size="fa-2x" use_custom_icon_size="no" title="Best paired with Glen Carlou Sauvignon Blanc" title_tag="h3" separator="no" link="https://glencarlou.co.za/wine-shop/glen-carlou-sauvignon-blanc-2015/" link_text="View the wine" target="_blank" link_icon="yes" icon_color="#333333" icon_hover_color="#e9cf87" title_color="#333333" link_color="#333333"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text] Pea soup, oxtail croquette, crispy bacon, truffle vinaigrette and quail egg Makes 8 portions   For the pea soup   1 packet dried spilt peas 1 onion grated 1 potato grated 1 carrot grated 10 rashers streaky bacon   Place all the ingredients in a large pot and cover with water ( there is no need to sauté anything beforehand). As the soup cooks you will see...

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][icon_text box_type="normal" icon="fa-thumbs-o-up" icon_type="normal" icon_position="left_from_title" icon_size="fa-2x" use_custom_icon_size="no" title="Best paired with Glen Carlou Sauvignon Blanc" title_tag="h3" separator="no" link="https://glencarlou.co.za/wine-shop/glen-carlou-sauvignon-blanc-2015/" link_text="View the wine" target="_blank" link_icon="yes" icon_color="#333333" icon_hover_color="#e9cf87" title_color="#333333" link_color="#333333"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text] Spring pea risotto, fresh peas, crème fraiche, pea mousse and mint oil 1 cupped handful of raw risotto rice per person   Risotto is a great dish to prepare for a dinner party as you do most of the work beforehand.   For the risotto:   You can pre-cook your risotto and finish it off on the night.   1 onion chopped 1 handful of raw rice for each...

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