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Makes 1Litre
Ingredients
150g Garlic in bulbs & not peeled
300ml Cooking oil
200g Potato
1Ltr Water
Salt & pepper to taste
100ml Cream
Method
- Put the garlic in a pot that is taller than it is wide & cover with cooking oil.
- Bring up to the boil & then turn down to a slow simmer for 2 hours.
- Remove the garlic from the cooking oil & place it in the soup pot with the sliced potatoes.
- Pour on the water & cover with a lid.
- Simmer for 20 minutes.
- Blend with a soup gun & correct the seasoning.
- Strain out all the garlic skins through a sieve & add the cream to make it silky smooth.
- Serve piping hot with great bread.
Serves 6
Ingredients
20g Onion
1 clove Garlic
60g Parmesan cheese (freshly grated)
30ml Vinegar
1 Egg yolk
50g Mayonnaise
30g Anchovy fillets
20g Mustard
100ml Olive oil
100ml Vegetable oil
A handful of Croutons
Method
- In a tall jug add the egg yolk, mayonnaise, onion, garlic, anchovy fillets, mustard & 10g of the parmesan cheese.
- Blend well with a stick blender.
- Add in the olive oil a bit at a time while constantly blending.
- If the sauce gets too thick add in a spoon of hot water.
- Now add the vegetable oil the same way always blending. Season and keep.
- Wash the romaine (cos) lettuce well & dry in a salad spinner so that the sauce coats the leaves & does not run off.
- In a large bowl add the leaves with the croutons (bread cubes baked with olive oil & seasoning) & pour over the sauce, toss this well without breaking the leaves.
- Place on plates or deep bowls & sprinkle with more parmesan.
Note;
Always use a good quality parmesan cheese as it will make all the difference
Only mix the leaves when your guests are seated and ready to eat as the sauce will make the leaves collapse
You can add grilled chicken, salmon, beef, tuna or prawns too this recipe to make different variations.
Enjoy
Serves 6
Ingredients
20g Onion
1 clove Garlic
60g Parmesan cheese (freshly grated)
30ml Vinegar
1 Egg yolk
50g Mayonnaise
30g Anchovy fillets
20g Mustard
100ml Olive oil
100ml Vegetable oil
A handful of Croutons
Method
- In a tall jug add the egg yolk, mayonnaise, onion, garlic, anchovy fillets, mustard & 10g of the parmesan cheese.
- Blend well with a stick blender.
- Add in the olive oil a bit at a time while constantly blending.
- If the sauce gets too thick add in a spoon of hot water.
- Now add the vegetable oil the same way always blending. Season and keep.
- Wash the romaine (cos) lettuce well & dry in a salad spinner so that the sauce coats the leaves & does not run off.
- In a large bowl add the leaves with the croutons (bread cubes baked with olive oil & seasoning) & pour over the sauce, toss this well without breaking the leaves.
- Place on plates or deep bowls & sprinkle with more parmesan.
Note;
Always use a good quality parmesan cheese as it will make all the difference
Only mix the leaves when your guests are seated and ready to eat as the sauce will make the leaves collapse
You can add grilled chicken, salmon, beef, tuna or prawns too this recipe to make different variations.
Enjoy
Makes 1ltr
Ingredients
400ml water
400g sugar
100ml white wine
1 whole orange
3 cooked & peeled beetroots
Juice of 3 oranges
Vodka (to taste)
Methods
- Boil the sugar & the water together unntil all the sugar has dissolved.
- Leave to cool
- Cut up the orange & beetroot.
- Blend the orange, beetroot & wine in a food liquidizer on full power.
- Strain this mixture & mix into the sugar syrup.
- Freeze.
- Scoop into glasses & when ready to serve pour over a little orange juice & a splash of vodka.
Serves 4 persons
Ingredients
4 Chicken breasts
1 mango
1 cup fresh breadcrumbs
1 egg yolk
50ml mustard
1/2 glass white wine
30ml olive oil
Salt & pepper to taste
Method
- Remove the skin from the chicken breasts & Lay skin side down on the chopping board.
- Fold back the fillet & cut a pocket into the breast.
- Season with salt & pepper & place in a slice of the mango.
- Fold closed the breast.
- Mix the egg yolk with the mustard and brush onto the skin side of the breast.
- Press on breadcrumbs onto the mustard.
- Heat a heavy nonstick pan with the olive oil.
- Place in the breast, bread crumbed side down and cook until golden.
- Turn over the breasts & add the wine, put the pan into the oven and bake at 190C for 8minutes (cut open one of the breasts to check if it is cooked).
- Serve with your favourite vegetables a sauce or chutney of your choice.