How to kick the birthday blues in the bum...

Ah ha...wouldn't you like to know...especially if you're about to turn........ah who cares, life is for living.

But - if you feel like creating extra extra cheer, don't wait around for someone to make you an old fashioned cake - make one yourself....a serious cake, not too fancy on the outside, but just delicious on the inside. Then put candles in it and sing happy birthday to yourself - jokes.

The cake I made myself was a Hot Milk Sponge, with lots of orange and lemon zest. The Boiled Butter Cream Icing - also known as Italian Meringue Icing is wonderfully messy to make and just the lightest puffiest icing you can imagine -totally worth it, after all it's your ......birthday!

All things Grand : the Bath House and the Fish Curry

The Bath House.

Just the kind of suite you need when your aquatic better half is always jumping in and out of the either the ocean or the pool. The Bath House has its own little pool and outdoor shower, not to mention nice armoirs and side-by-side deep old school baths for the girlie-girl in you. This lovely suite, is in a sort of Cuban style house hotel called The Grand, in Plettenberg Bay. It's a large light pink building at the far end of the Main Rd, on your right. Find it. It has the grooviest restaurant overlooking the Lagoon and what used to be the Lookout Beach side of Plett. The perfect place for a drink or a pot of Earl Grey tea thank you very much.

I'd like to mention the Fillet Prego Rolls, and the Grilled Prawns with the most delicious minted rice made by Lungile the chef....his fresh Kabeljou was one of the best pieces of fish I have ever eaten in my whole life. He gives it colour in the pan, and then pops it into the wood-burning oven so it retains its juice! Que Rico!

While spending an entire week at this wonderful establishment ( for that is surely what it is) I was lucky enough to taste a lot of Lungi's great food. We were there for the occasion of a wedding, and we celebrated life for the whole week prior to the wedding with long walks in the surrounding area like Robberg and Nature's Valley.
We also celebrated with lots of long dinners and Campari, Negronis and Bubbles bien sur....

One of these beautiful late April evenings we celebrated the birthday of my aquatic friend. I undertook making a Fish Curry, and I was up against the version my good friend Jeeva (from the Maharajah in Kloof Nek Rd 021 424 6607) makes. Needless to say I called him up and consulted him about the recipe. Most of my guests eat his curry once a week, and I knew what they wanted....

The Fish Curry.

1 - 1.5 kg Fresh Kabeljou / Kingklip / Firm white fish Fillets -skin off
1 tsp Black Mustard Seeds
1 tbsp Whole Cumin (Jeera)
2 medium Onions - finely chopped
4 tbsp Fish Masala, preferrably a Durban masala
2 Green Chillies - depending on your preference for heat
4 tbsp Tamarind - sticky black goooey stuff
1 tbsp Turmeric
3 tins Whole Peeled or 4 Fresh Tomatoes
2 tbsp Garlic and Ginger paste
2 bunches Fresh Coriander *
*to wash coriander well, fill a bowl/ sink with cold water and then wash your coriander gently shaking the sand off it as you seperate the stems. The sand should fall to the bottom of the bowl.
Repeat once.

Method :

In a pan heat some oil, add your chopped onion, garlic and ginger paste, mustard seeds, whole cumin, fish masala and turmeric. Cook gently until onions are very soft and the whole mixture is nice and mushy.

Now add you tomotoes and chillies and simmer slowly for ages, stir in the tamarind - 30 mins at least. Everything should start to come together in a sauce, use a masher to mush the tomatoes.

Just before you're ready to serve, poach your fish in the sauce, if it's very thick, add a little water. Then, let it rest for about 10 minutes before you serve it. Be careful not to overcook your fish, this is the most crucial stage, dont muck it up - ha ha. To test if it's done, you should gently break into the thickest part of the fish, it should be very white in colour and firm. If it is, take it off the heat immediately. Stir some of your very well washed coriander into the sauce.

Serve with your choice of Basmati rice, rotis, parathas, naan breads, pappadums, chutney, mango pickle, lime pickle, diced onion and tomato salad with a little grated carrot and lemon juice and lots more fresh coriander...

The Grand Cafe and Rooms, 27 Main Rd, Plettenberg Bay 044 533 3301

Maharajah Restaurant, Kloof Nek Rd ( opp Rafikis ) 021 424 6607

The Friendly Chef

I'm shit scared of heights, most people are, but I once jumped out of a tiny aeroplane, backwards, at 3000 ft – and it was one of the best things I've ever done. Sure, I could have died. And yet, an experience I had imagined as truly terrifying, was sublime, peaceful and strangely meditative.
Diving headlong into an entire world of sensory gastronomic delight is comparable. Watching my first light, yellow, sweet and sour lemon soufflé rise precariously, and tasting my own delicate handmade lamb ravioli was extraordinary. Understanding the laws, mechanics (and tricks) of the world of food is like skydiving: trusting, feeling, open-hearted, but working within a strict set of protocols. Which is also how you learn to enjoy cooking.

If you want to skydive in the safety of your own kitchen, then I’m reaching out to you.

Come fly with me.

Creating food that is nutritious as well as delightful to eat, and sharing this passion for cooking in a practical way with others, is wonderful.
Add recipes to your repertoire, spice up your life, eat healthier food, eat more delicious food, learn to fry an egg, how to stock your pantry...
Whatever the case - I'll come to your house and teach you how to cook or bake or make a delicious salad!
We can cook a 3-course meal, or your favourite dish, we can make chocolate éclairs, or I can show you some wonderful recipes, the old classics, the traditional showstoppers, or the new fashionable twists.

The point is that you feel comfortable in your kitchen and that the experience is hands on, informative and relaxed. You can take the class exclusively with me, with your best friends, with your children, your spouse or with your indispensable housekeeper.

This is how it works...

The class takes approximately three hours depending on what we're cooking.
I buy all the ingredients, and keep the slips, which are for your account. We can cook for as many
people as you like, as you will probably enjoy sitting down with your family or a friend or two to enjoy the meal. However if it’s just a class for you to learn from, we can cook just one of each dish.
The cost of the class is R600.00 per person.


To get your taste buds watering, I have created several proposed winter menus, but we can easily custom make one for you!

Classic Three-Course Menu
Fish Soup with Brandy
Ricotta Gnocchi with Porcini Mushroom Sauce
Dumplings with Plums and Cinnamon

Classic Three-Course Menu II
Salt Herring with Crème-Fraiche, Apples and Onion
Hand Made Tagliatelle with Braised Lamb Shoulder
Yoghurt Cake with Pistachios and Honey

Classic Three-Course Menu III
Timbale of Aubergine with Parmesan and Tomato
Braised Oxtail with Polenta
Julie's moist, warm dark Chocolate Cake with Cream

The Grand Café Menu
Shrimp Tempura
Kingklip or Sirloin Tagliata with Rocket and Parmesan
Vanilla Pannacotta with Berry Coulis

Back to Basics
Onions – chopping technique
Stock – the base of all good things
Soup – clear, cream, purée,
Jus – how to make the real envy gravy

To book a class or make an enquiry, please call:
Melisa Clayton aka The Friendly Chef
073 77 53 141
or email me : melisaclayton@gmail.com

Spotted in Plettenberg Bay

What have we here?

While enjoying a whole week of wedding festivities ( like in the old days, or eastern style countries) I encountered these beauties. These are "regte egte" porcini mushrooms from the pine forests around Plett and Knysna. Just another reason, apart from the natural splendidness of the place, to live there.

I found them at Robberg Seafood Safari in Plett, where we received wonderful service and where you can buy all sorts of fresh fish, spices, homemade ginger beer and mushrooms if you're lucky nakri.

Robberg Seafood Safari

Chris and Karin Kastern

044 533 0597

The Friendly Chef - AUTUMN MENUS

Below this post I have created some menus to inspire us to eat well, and cook of course.

Please feel free to call me if you would like to learn to make any of these recipes or anything else, like fry an egg.... ;)

The Friendly Chef aka Melisa Clayton

073 77 53 141

Autumn Menu

Timbale of Aubergines with Parmesan and Tomato

·

Braised Oxtail with Polenta

·

Julie´s moist, dark Chocolate Cake with Single Cream

Autumn Menu

Salt Herring with Creme fraiche, Apples and Onion

·

Hand made Tagliatelle with Lamb

·
Yogurt cake with Pistachios and Honey

Autumn Menu

Fish Soup with Brandy

·

Ricotta Gnocchi with Porcini Mushroom Sauce

·

Dumplings with Plums and Cinnamon

Julie´s Chocolate Cake

This recipe is written in swiggly red neat Frenchie handwriting. Julie Briands handwriting. I am almost certain that it was given to her by her sainted mother - Nicole.
Nicole ( apart from my very own mother) is my hero. She is a wonderful person and an excellent cook. The Briand family eat like kings. They think it's pretty normal, because a lot of normal people in France, who have their own professions, are excellent cooks. Men, women and children. You know how it is, it's their thing.

This cake is easy as hell to make. It's a warm cake with a mushy centre and it tastes of chocolate. You can make it after you´ve delegated someone to clear the Main Course. That easy.

200g Dark chocolate ( min 60% cocoa)
200g Butter
180g Castor sugar
4 Eggs
2 tablespoons Plain flour
Serves about 8

Heat oven to 200C with a fan, or 210C if you dont have one.

Grease (with butter) or line (with baking paper) a cake tin, or baking tray.

Cut the butter up and break the chocolate up in a glass bowl, or bain marie ( double boiler).
Melt over gently simmering water, not too fast..once melted stir so it's nice and glossy and take it off the heat.

While its melting, whisk 4 eggs in a big bowl and slowly add the sugar and then flour, it should be nice and frothy and well whisked, or as Julie says in her version: ¨mix very strong¨.

Slowly add the chocolate to the egg mix, use a spatula or spoon and make a round folding motion ( dont kill the bubbles in the egg too much you know). Once all incorporated and the mixture has an even light brown colour, pour gently into your cake tin and slide it into the oven.

It takes about 15 - 20 minutes to bake but you SHOULD check it, it is the only way of getting it right. Use a cake tester or a butter knife, stick it in the middle of the cake, the bottom half of the knife should still have liquid on it.Take it out and let it rest for 5-10 minutes.

Serve with medium stiff plain cream ( or vanilla ice cream, or whatever you like, or eat as is...)

Perfect Poached Egg

I was recently informed that when your friends order poached eggs at a breakfast joint, its a bit of risky thing. You think they're either foolish or ballsy. It depends on the breakfast joint and so many other things. The point being that the poached egg can go any way. Will you ever be able to recover from eating raw egg white? Is that what most people fear? I certainly wouldnt, and its the reason I didnt eat eggs until the ripe age of 24. Raw white freaks me out.

So make your poached eggs at home and make everyone happy.

You need:

1.5 - 2 L water - rolling boil (boiling vigorously).

15ml vinegar -any kind

eggs at room temperature

a slotted spoon (spoon with holes)

To cook:

Water in the pot, boiling properly. Pop in the vinegar. Make sure the eggs are at hand and swirl the water to create a vortex which you break your egg gently and confidently into. Using your slotted spoon keep the swirl going for a while. Its about 3 minutes cooking time at sea level, so set the alarm, or the timer, or count to 180 slowly and rythmically.

If you're making a lot of eggs you can cook them for a little less time, like 2.5 min, gently plunge them into some ice water and warm them all up together( in some hot water) when your breakfast party arrives, anyway if you're having a breakfast party and you're making poached eggs, perhaps you should rethink your life?

Serving suggestion: Enjoy poached eggs with Apricot Jam on Rye toast, and a some Fresh Tomato with salt and black pepper. Enjoy the eggs in the company of the one you really adore.

V Day weekend

I survived the super active and foodilicious weekend! Thank god for Mondays!
A little respite and time to catch up on the Blog (and eat Dahl and rice)... from el blotto to el blogo...
Thats not to say I was el blotto the whole weekend, there was a lot of climbing up Chapmans Peak for V day and yoga..... and in between all of this activity I ate a lot of lamb, and drank ice ice icey cold beer and pinot noir...

Ah yes mid summer lamb.
The fall off the bone, suck out the marrow, lamb curry (on the bone) at Maharajah on Friday.
Succulent lamb shanks with green chilli raita and rotis on Saturday at friends, and saddle lamb chops with a minty potato salad (I want more) on Sunday made by friends who-braai-so-well. So, actually, I didn't do any of the cooking this weekend, just the eating....

There was also a little trip to the courtyard of Caveau for lunch on Saturday, and here we managed to keep it light with Camillas choice of salmon tartare and thin chips. The sushi platter was good, the sashimi was the best of it. My friend Mr S had the entrecote from HQ, with the thin chips again and the Cafe de P Sauce, and it was delicious. We drank Waterford ¨Rose -Mary¨ Rosé, like water, and finished off with a couple of local grappas - yay – and espressos.
We also shared a little crème bruleé, which is the nicest thing Ive had for R25 for while.

The crowd was a decent mixture of the usual suspects, Japanese perlemoen smugglers posing as legit, uptight Eurofools in pastels smiling for no reason, and washed out joburg party poopals - fun.

Caveau 021 422 1367 http://www.caveau.co.za/

Inspiration

Everybody needs it, never under estimate the power of INSPIRATION.
I dont know who this guy is, but thank god for him. He has inspired me to write like myself, not to write like the WASPy little fool I might have become. Also he is damned funny. So god bless your dreams of steak forever more and your sense of humour freak. Please check out The Foodie for laughs and a halfs.

The Yellowtail Linguine

Just managed to stop eating for 2.5 minute to take a photo.....

Right, you need some braaied fish leftovers, if you can manage not to eat them with your bare dirty little hands before youve even begun then you can make this pasta dish. If you dont have braaied fish, then sorry for you. Actually you can do some in a pan, or under the grill.

OK, for the sauce: Finely chop some onions and sweat ( sweat means not brown, not burn, add a little water if neccesary to keep them translucent, they add the sweetness) in olive oil on med heat. Add some wholish garlic cloves to impart flavour, you can pop a chilli or two in. Open two tins of whole peeled tomatoes ( the kind that read - ingredients: tomotoes, tomato juice, nothing else) add to pan, mush with potato masher, and leave to simmer on med heat for a long while. Add half your fish, leave to simmer some more( like 10-15 min simmering in total), add the rest of the fish 5 min before serving ( this is in order to keep some of your lovely yellowtail chunks whole)

While this is all shimmering away, make some damn al dente linguiné, or penné is good too. Im currently partial to not throwing the pasta into my saucé, depends on the saucé...

Season your sauce, that is salt and fresh black pepper, maybe even white..and EAT.

ps parmesan is good with this gdmit...and so is a very cold glass of Haute-Cabriére Pinot Noir Chardonnay - see photo.

Kogelberg weekender bliss

This is about my happy little weekend not too far from Cape Town.
In Kogelberg Nature Reserve. With good people and good walks and good food. Lots of it.
Kogelberg is home to the pristine Palmiet River, with lots of lovely walks around mountains, through kloofs and along the river itself.

We arrived at lunchtime on Saturday,and proceeded to eat the previous nights braaied Yellowtail (it was a monster) and cous-cous with gusto. Four of us still hadnt finished the fish by the time lunch was over and I was already dreaming about the nice pasta sauce I was going to make from it...

But first to the picture above...The ostrich fillet, and linguine aglio olio ( with chilli and pinenuts)
The last little bite to take a photo of - I almost forgot because Im new to blogging and because the food tasted so good and my friend is so handsome...

Ostrich fillet - whole
salt -use good salt, like maldon, or sea salt or similiar...good salt makes all the difference
black pepper
white pepper
mustard -english, dijon, german...

To Marinate...
Sprinkle fillet with the salt and peppers, and then using your hands rub mustard all over the fillet. Leave the meat at room temperature for a min of an hour before cooking.
To Cook...
Make a nice braai (barbeque), with good even coals and place your fillet on the grill. Test the centre by cutting through the meat in the thickest part with a sharp knife and fork, it should still be pink inside, it cooks quite quickly as it's a fillet. To serve, slice the meat in one centimetre slices, but first allow the meat to rest for at least 5 minutes - the perfect time to go and make your Linguine.....

500g Linguine - cook till very al dente, that is almost undercooked...
4 tbsp olive oil
6 garlic cloves, chopped, squashed, definetly peeled..
2 dried chillis whole or 1/2 tsp dried chilli flakes ( gives it a bite)
50g pinenuts - roast them in a pan to a nut brown colour, ps they burn quickly.

Warm the olive oil gently to a medium heat in a pan, add the garlic and chillis (and the pinenuts if you can time them not to burn.) The garlic must not burn just go golden, you are flavouring the olive oil with it. Once it's been humming for 5 minutes you can add the linguine (add pre-toasted pinenuts here), turn up the heat and toss it around properly so all the pasta gets coated with the tasty oil. Take off the heat as soon as it's all distributed. Serve immediately with grated parmesan, salt and pepper.

We drank a lovely Malbec (from the Woolie) and it was spot on!

Dinner at The Grand Cafe Camps Bay

Lets just say, I know The Grand Cafe very well. Like many of you.
So, I was happy to tootle down Geneva Drive on a warm windless Atlantic mirror evening.

I parked in that impossible side road where you always somehow find parking.
I snuck quietly into The Grand, and settled at our table for four next to the staircase that´s perfect for people-watching. And though it's true that we did watch the ex-gogo dancers swanning around the bobo interior, I was there for the food.

The Caesar salad was eaten before I arrived, but apparently the bacon and croutons were perfectly crisp, the dressing classic, the salad was judged a little too small all in all.

Main course for my friends was the very fresh Tuna Tagliata, which is a tuna fillet cooked whole and then sliced, and then dressed with a light sauce of soya, lemon, ginger, chilli, garlic, mint, baby and roast tomatoes. Accompanied by rocket and some parmesan shavings, the end result is a deceptively simple dish with all the lovely flavours in the sauce enhancing the fresh tuna.

I had my usual here, because I know its the best one I'm going to get in Cape Town!
The Fillet Bernaise. Medium Rare. Cooked to perfection, a truly wonderful, relaxed, delicious (best basting sauce) piece of fillet. It was accompanied by finger size chips that are cut from actual potatoes, crispy on the outside, soft on the inside, and they actually taste like potatoes. To round it off: a bernaise sauce on the side, light, not a lot of herbs but perfect with the steak.

To befriend all this good food, we chose the Peter Falke 2003 Cabernet Sauvignon, which is a good choice to go with the fillet with its strong berry flavours. Interestingly, Peter Falke is the same man who makes those wonderful hiking socks, and he has a wine farm here in Stellenbosch (see for yourself).

Service by Gunter was warm and informed, the restaurant was full but not crowded, and the music selection was good - with the exception of one or two weird tracks that had absolutely no place in the playlist.

The Grand Cafe remains for me a classic choice for great food, good atmosphere, assured service, and the smell of the sea.