Recipes for Missing Virgin

Salmon/Trout fillet with an Anchovy and Onion Reduced Sauce
Salt
Pepper
Salmon/Trout Fillet
Olive Oil

Methods

Cook fillets in olive oil in a thick base pan with lid on until cooked through.
Take lid off and grill sides until golden brown. 

Anchovy and Onion Reduced Sauce

Ingredients
Salt
5 tablespoons extra virgin olive oil
2 onions, peeled and very finely chopped
12 to 14 canned anchovy fillets, chopped
1 tablespoon butter
1/2 cup whole milk

Method

Place a large, heavy-based pan over medium heat and add olive oil. Toss in onions, reduce heat to low, and sauté until soft, about 10 minutes. Add anchovies to onions and stir. Mix in butter and 1 tablespoon water. Gradually stir in milk. Remove from heat.

Pork Medallions with a Honey Mustard Sauce
Ingredients
Serves: 4
1 tbsp chopped fresh rosemary or 1 tsp dried rosemary
2 garlic cloves, crushed
1 tsp grated lemon zest
¼ tsp salt
2 pork fillets (about 250 g each), trimmed of all excess fat and cut into medallions
⅓ cup (80 ml) lemon juice
¼ cup (90 g) yellow box honey
¼ cup (60 g) Dijon mustard
½ cup (125 ml) low-fat milk
1 tbsp plain flour

Method
Preheat the oven to 200°C. Line a small roasting tin with foil. Combine the rosemary, garlic, lemon zest and salt in a small bowl and rub evenly over the pork, then transfer the pork to the tin. Mix the lemon juice, honey and mustard together in a small bowl. Transfer half to a small saucepan and set aside.

Brush the pork with 2 tbsp of the honey–mustard sauce in the bowl. Roast the pork until glazed and golden brown, about 20 minutes, basting two or three times with the remaining sauce.

Meanwhile, pour the milk into a small bowl and whisk in the flour until smooth. Warm the reserved honey–mustard sauce in the small saucepan over a low heat. Gradually whisk in the milk mixture and cook, whisking constantly, until the sauce thickens, about 3 minutes. Serve with the pork medallions.

 
Penny Black
  Recipes for Penny Black

Game (Springbok/Ostrich) with a Mushroom Marsala
Sauce
Stock made from Game bones and blended with a bottle of Penny Black

Slice Brown Mushrooms and sauté in butter add Marsala wine and reduce

Add to Game stock and just before serving add a knob of butter and whisk

Pan fry venison to your tastes in butter and top with Special sauce.

Tender Lamb with Basil Sauce

Ingredients
220g of Lamb rump/loin per person (recipe for 4)
basil pesto 200g
500ml fresh cream

Method
Season & Sear lamb in very hot pan
Place on baking tray
Bake until med to med rare (approx 12 min) at 260°C

Sauce

Bring cream to boil
Whisk in basil pesto
Reduce by 1/3
Blend and season to taste
Served with seasonal veg or ratatouille
Would also be good with Post House Merlot.

Poched Beef Fillet with Cream of Horseradish

2 liters beef stock
4 x 220g beef fillet

Sauce Ingredients
Two Shallots
50 ml White wine
15ml white wine vinegar
200ml cream
50ml creamed horse radish
season to taste

Method

fry shallots little oil deglaze with wine and vinegar
bring to a boil and add cream
return to a gentle boil and cook for three min
add the creamed horseradish and add salt and pepper to taste

Method for Beef
Poach beef in the boiling stock (8 min = med rare / 12 min = med)
Keep the lid on the pot
Serve with roast potatoes and sauce

 
  Recipes for Treskilling Yellow

Trio of Crème Brulee (this recipe makes 30 x 3 portions)

Ingredients

Make up traditional brulee mixture
13 egg yolks
100g sugar (normally 300g but with cheese brulees it is reduced)
1 liter Fresh cream
3 different cheeses:
Camembert with rind in
Gorgonzola
Guyure

Method

Melt (infuse) cream with one of the cheeses
Whisk together egg yolks and sugar together to a runny consistency.
Once cheese is totally melted into cream add it to the sugar and egg mixture
Use 100ml ramekins to make 10
Pour in dishes
Put dishes in bain marie and cook in oven at 180°C for 1hour.
Repeat for each cheese.

Dark Chocolate Parfait

350g castor sugar
9 egg yolks
1 liter cream
200g grated high quality chocolate (you can choose dark or white) broken into pieces

Method

Whip cream until stiff (chill in fridge until use)
Whisk eggs and sugar together
Make sabayon over double boiler
Add chocolate and whisk it in, it will melt at this point so keep mixing
Take off heat and leave to cool for 2/3 min
Pour in Small moulds (Darile) that have a cling film lining
Set overnight in freezer
Serve on flat plate with brandy chocolate sauce, chocolate shavings and a fresh berry.

 
Chenin Blanc Recipes for Stamp of Chenin

Thai Spiced Fish Cakes with a Cucumber dipping Sauce

Ingredients
White Firm Fish
Minced Ginger
Hint of deseeded fresh Chilli
Two Table spoons of chopped fresh Corriander/Ciallantro
Squeeze of Lime Juice
Salt & Pepper to taste

Method

Blend all together
Make Small rounds
Pan fry in light olive oil until golden

Dipping Sauce

Ingredients
Cucumber
Yoghurt
Fresh Mint
Garlic

Method

Peel & Deseed cucumber
Blend with Yoghurt & Mint (quantities to your taste)
Serve Immediately
Garnish with Corriander and lime wedges

Kingklip with Herb & Cheese Crust

Ingredients
4 x 220g firm white fish steaks
salt & black pepper
Olive oil
1 Tomato concasse (tomato puree)
200g Herb Crust (bread crumb/butter/fresh herbs)

Stamp of Chenin Cream Sauce

Ingredients
Fish Stock reduced
Stamp of Chenin added & Reduced
Cream added and reduced
Chopped Chives for Garnish

Method

Season Fish and pan fry 30 sec on hot grill each side
Place in oven and spread 5ml layer of Tomato Concasse on each steak and top with herb crust
Bake in oven for 12 – 15 min
Then under the grill to gratinate and then serve with sauce

 
Blueish Black Recipes for Blueish Black

Rich Oxtail Soup Ingredients
Oxtail
8 Cups Water
½ cup diced Tomatoes
½ cup Dry Sherry
2 tablespoons Flour
1/4 cup Vegetable oil
1 cup diced Onion
½ cup sliced Carrot
3 Tablespoons Tomato Sauce
2 Tablespoons Soy Sauce
1 Teaspoon Salt
Chopped fresh Parsley

Method

Use a sharp cleaver to cut through oxtail cartilege and divide into small sections.
Bring 8 cups water to a boil in a medium saucepan.
Add oxtail sections, 1 cup tomatoes and sherry.
Cover and simmer 3 hours over low heat until meat is tender.
Heat a small skillet over medium heat 30 seconds to 1 minute.
Add flour and stir-fry until golden brown.
Remove from skillet; set aside.
Heat 1/4 cup oil in skillet over medium heat 1 minute.
Add onion; stir-fry 1 minute.
Add carrot and remaining tomatoes.
Stir-fry 2 minutes.
Add 1 cup oxtail.
Simmer over low heat until carrot slices are tender.
Heat 2 tablespoons oil in a wok over medium heat 30 seconds.
Add cooked flour; stir-fry 2 seconds.
Add 2 cups oxtail broth to cooked flour; mix thoroughly.
Stir in ketchup, soy sauce and salt.
Add stewed vegetables.
Cook over low heat 3 minutes.
Add cooked oxtail; stir to mix.
Bring to a boil