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[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 Glen Carlou Pinot Noir" title_tag="h3" separator="no" link="https://glencarlou.co.za/wine-shop/glen-carlou-pinot-noir-2013/" 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] Lamb shoulder croquettes, chilled pea puree, mushroom panna cotta and juniper crumble Makes 8 portions   This is a great dish for using some leftover lamb from Sunday roast.   For the lamb croquettes:   3 cups lamb shoulder braised ¼ cup cream 1 tblsp Dijon 1 ½ tsp salt ½ cup braising jus   Mix everything together but be careful not to overwork the mixture, check for seasoning....

Glen Carlou COVID-19 Community Announcement

Covid-19 information and updates are available on the Department of Health’s online resource and news portal www.sacoronavirus.co.za​






 
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