Recently, we sat with Executive Chef Stephen Fraser from Lanzerac Hotel & Spa in Western Cape to create some recipe cards ranging in difficulty and time required – For the Quick and Simple Chef, For the More Experimental Chef and For the More Seasoned Chef. These were created to encourage you to create your own “Chef’s Table at home” this winter for friends and family.
For the quick and simple chef
Citrus Cured Snoek Pâté (Makes 6 portions)
Serve with mosbolletjie toast, beetroot & rosemary pickled onions, coriander and an aromatic papaya curry. Pairs perfectly with the Lanzerac Chenin Blanc.
You will need to cure the fish the night before you want to make/consume the pâté. Place the butterflied snoek in a container (ideally with an airtight lid) that will fit in your fridge.
Combine all the dry ingredients along with the herbs in a mixing bowl. Zest the lemons and grapefruit and add the zest to the dry mix. Mix well before spreading the rub over the fish (both sides). Slice the citrus fruits and add roughly 6 to 8 slices of each fruit to the container. You can lie the fruit slices on top of or alongside the fish. Seal the container and leave in the fridge overnight or for a minimum of 8 hours.
After the fish has been cured overnight, you can remove the container from the fridge and rinse all the curing ingredients off the snoek. Rinse the fish thoroughly or your final product may be overwhelmingly salty.
Place the fish skin-side down on an oven tray and drizzle with olive oil. Place the herbs and citrus slices you salvaged from the curing stage on one half of the snoek and fold the undressed side over (to cover the dressed side, like a little snoek sandwich). Score 3 deep cuts across the snoeak skin, drizzle with olive oil, and repeat on the other side. Bake the snoek in the preheated oven at 200 degrees Celsius for 20 – 25min.
For the full recipe and method, please click here. Recipes for the mosbolletjie toast and papaya curry included in the link.
For the more experimental chef
Smokey Guava BBQ Glazed Skaapstertjies (Makes 4 portions)
Serve with a pinch of smoked chilli, a squeeze of fresh lime and micro coriander. Pairs perfectly with the Lanzerac Sauvignon Blanc.
Preheat your oven to 180 degrees Celsius and put the skaapstertjies in a casserole dish with a lid.
Drizzle tails with olive oil, and season with salt, pepper, coriander, biltong spice and worcestershire sauce. Add the water, bay leaves, lemon pieces, garlic and thyme.
Close the casserole dish with the lid (or alternatively with heavy duty foil if your dish lacks a lid) and put in the oven for about 25-30mins or until the Skaapstertjies are almost coming off the bone.
Once cooked, remove the tails for the left-over stock. Strain the stock and set aside to combine with BBQ sauce for added flavour.
Set the tails to one side and allow to cool. The tails can be prepared the day before and left covered in the fridge until you come to braai them. This may even be preferred as the fat melts better and leaves the tails crispier that way.
Please see the link to the full recipe for additional information.
For the more seasoned chef
Beef Wellington (Makes portion of 6)
Serve Beef Wellington with a chestnut puree, rosemary salt baked turnips, blackberries, herb jus and a large glass of Lanzerac Cabernet Sauvignon – delicious!
Season the beef fillet with salt and pepper on all sides. Use your hands to press salt and pepper into the meat while rolling and shaping the beef into a cylinder.
Heat a large cast iron pan or skillet and add grapeseed oil. Sear beef, cooking for a maximum of 60 seconds per side. Remove beef to sheet tray and pour the juices from the pan over it. While hot, brush the English mustard all over the fillet, and then let it rest. Layer three pieces of plastic wrap cutting board (make sure they overlap).
Take two to three pancakes and trim into squares the length of the fillet, then line them up vertically on the plastic. Layer on the parma ham slices to prevent meat juices from spreading to the pastry. Spread the mushroom duxelles over the ham, ½ cm thick and season with salt and pepper, then place beef at the bottom of the crepe. Using the plastic wrap to lift as you pull the crepe over the beef, roll the beef up completely, smoothing plastic and twisting the ends to form a tight package (the tighter you can get the plastic, the neater and rounder the wellington will be).
Refrigerate for 20 minutes. Preheat a convection oven to 200 degrees Celsius. Season with more salt, and place on a parchment-lined tray. Insert thyme sprig and refrigerate for 5 minutes. Place in the middle of the oven and bake for 30-35 minutes, until golden brown. Remove and let rest for 5 minutes before slicing and serving.
For the full recipe steps and more details, click here.