THE BISTRO WITH A BUZZ …
The For Goodness Sake Local Bistro and Bar Venue, situated in Muldersdrift, is not only a feast for your senses, but also for your taste buds! The country surroundings make the elegantly rustic bistro something quite extraordinary. The interior is cosy, stylish and uber trendy, thanks to raw wood elements complemented with accents of black and the most exquisite wooden bead chandeliers. But the restaurant’s full glory is only revealed when the gorgeously plated dishes arrive at the table!
The upmarket food styling and unmatched flavours are in a league of their own! And while you wait for your food to be prepared, you can stroll around the Mustard Seed & Moonshine Boutique, situated adjacent to the eatery, or you can plan ahead and enjoy a fun-filled ceramic pottery class, art class or cooking class on request. They also specialise in functions and do divine gin tastings. Details: Contact them on 066 270 6827 or pay them a visit at 72 Drift Boulevard, Muldersdrift.
PANAENG THAI CURRY WITH CHICKEN
A slightly sweeter, milder curry that is packed with wonderful flavours. It is quick to make and utterly delicious! Serves one generous bowl.
5ml garlic; 150g chicken; 100ml coconut milk; 15ml vegetable oil; 15ml red curry paste (according to taste); 15ml fish sauce; 15ml sugar; 1 makrut lime leaf*; half a red chilli (depending on taste); 15ml peanut butter; 15ml ginger syrup**; a handful of coriander leaves; veggies of your choice (optional)
In a pot on low heat, mix the oil and red curry paste well. Add the chicken and veggies and stir until cooked.
Add coconut milk, ginger syrup, garlic, peanut butter, fish sauce and sugar. Mix well.
Bring to a boil and once chicken is thoroughly cooked, immediately pour into a bowl and garnish with makrut lime leaves, the chopped red chilli and coriander leaves.
* A makrut lime is a dark green lime with a knobbly peel, native to tropical Southeast Asia and southern China, and often used in Southeast Asian cuisine.
225g fresh ginger, unpeeled; 1 litre water; 500ml sugar; a pinch of salt
Cut the ginger into thin slices. Run a knife over it to chop it into rough, smaller pieces.
Place the ginger, water, sugar, and salt in a saucepan. Heat to a boil, then reduce the heat to a steady simmer, and cook for 45 minutes to one hour.
Let cool, then strain the syrup through a fine-meshed strainer. Store the strained syrup in the refrigerator, covered, until ready to use. The syrup should keep for at least two weeks under refrigeration.