With all the crap going on in South Africa the time to pack up and leave has finally arrived.
So these two chef are coming out of retirement and we are looking for work.
You can contact us at +27741700811 or email us at chefs@salomeandlucas.com
We want to leave South Africa
Posted by THE CHEFS | Under Our thoughts Friday Feb 5, 2010Bacon and Sweet Corn Salad
Posted by THE CHEFS | Under Cuisine Food, Easy Recipes, Family Food, SIGNATURE DISH Wednesday Jan 27, 2010
INGREDIENTS
1 can of sweet corn
1/2 pack of Bacon cut into 1cm squares and pan fried
8 cocktail tomatoes (small ones)
2 sprigs of Mint
100g Feta Cheese
10g Sweet Basil
4 Slices of Bread cut into 1cm squares and fried in Olive Oil till golden brown
Juice from 1/2 Lemon
METHOD
Toss everything into a bowl add some Black Pepper to taste sprinkle lemon juice over and give a final toss.
Serve
Basic Bread Recipe
Posted by THE CHEFS | Under Our Daily Bread Wednesday Dec 30, 2009INGREDIENTS:
6 CUPS OF FLOUR (CAKE OR BREAD)
1 CUP OF WARM WATER
1 PACKET OF INSTANT YEAST
3 TABLESPOONS OF SUGAR
2 TABLESPOONS OF BUTTER OR MARGRINE
METHOD:
Place flour in large Mixing bowl.
Add yeast and sugar to warm water.
Mix yeast into a paste or until all is dissolved.
Add yeast mixture to flour and knead into dough adding butter as you go.
PROOFING:
Place dough in a warm place until doubled in size.
KNOCK DOWN:
Knead dough down to approximately 1.5 times original size and place in bread pan. Allow to rise back to double size before placing in the oven at 180° C for approximately 45 min.
Hint: after 35 min start checking the bread to see if it is done. this is because flour weight and yeast potency differs from place to place.
Almond Chicken with Mushrooms
Posted by THE CHEFS | Under Cuisine Food Wednesday Dec 30, 2009Servings: 4
INGREDIENTS:
1/4 c Halved almonds
Oil
Cornstarch
1 tb Sherry
1 tb Oyster sauce
Salt
1/2 ts Sugar
1 lb Boneless chicken breast cubed
2 ts White wine
1/2 Egg white
Pepper
1/4 lb Chinese pea pods
2 Water chestnuts; sliced
1/4 c thinly sliced bamboo shoots
24 Fresh button mushrooms
-OR- Canned button mushrooms
INSTRUCTIONS:
Fry almonds in oil until golden.
Drain and set aside.
Blend 1 teaspoon cornstarch with 1 teaspoon water.
Add sherry, oyster sauce, 1 tablespoon water, 1/2 teaspoon salt and sugar. Mix and set aside.
Mix chicken, wine, egg white and 1 teaspoon cornstarch.
Season to taste with salt and pepper.
Heat 5 tablespoons oil in wok or skillet.
Add chicken and stir-fry until no longer pink.
Add pea pods, water chestnuts, bamboo shoots and mushrooms.
Stir-fry 3 minutes.
Stir sherry mixture and add to wok.
Cook, stirring, 1 minute.
Turn out onto platter and top with fried almonds.
ROULARDE DEIRDRE
Posted by THE CHEFS | Under SIGNATURE DISH Tuesday Oct 13, 2009This is a MEAT
dish in which various types of meat is combined And rolled together. In this
particular dish the kinds of meat used are, leg of lamb, smoked ham, BEEF
FILLET.
I created this
dish for my (now ex) wife’s 40th birthday and also named it after her
The ingredients.
- 1 x 1.5 Kg
De-boned leg of lamb (marinated in white Wine Rosemary, Sage. Parsley and
thyme.) - 1x 1Kg Beef
Fillet - 800 g Smoked
Gammon/Ham - 200g bone
marrow - 500g Cheddar
cheese - 300g Sautéed
onions and mushrooms - 100g butter
- 50g Rosemary
- 50 g Thyme
- 50g Parsley
- 50g Sage
- Salt and pepper
to taste - One cooking
net
Method:
- Butterfly the
Leg of lamb in to a even thickness.
- Butterfly
the beef fillet in the same manners as leg of lamb. - Slice the
smoked gammon into 3mm thick slices. - Slice the
cheddar cheese into 3mm slices - Sauté the
onions and mushrooms in a little butter until soft and tender and salt
to taste. - Grill the
Leg of lamb until soft and tender but do not over cook as it has to go
back into the oven later. - Salt and pepper
to taste. Basting with wine marinade to prevent it drying out. - Repeat the
process with the butterflied Beef Fillet until fillet is medium rare. - Place leg
of lamb on the table with the “fatty” side down (outside to
the bottom) - Spread the
bone marrow evenly over the lamb. - Cover the
bone marrow with ½ the mushroom and onion mix. - Place on top
of this a layer of sliced gammon/ ham. - Place on top
of the gammon a layer of cheese. - Place on top
of the cheese the Beef fillet. - On top of
the fillet place the remaining onion and mushroom mix. - Another layer
of cheese and finally a last layer of gammon/ham. - Take the side
of the lamb that was originally inside the leg of lamb and re-roll the
leg of lamb being careful to retain the structure of beef, gammon, and
cheese. It must end up looking like a Swiss Roll. - Place the
roulade in the cooking net. - Place the
whole roulade in an oven dish and place in the oven at 130º Celsius
for 25 min allowing the cooking of the meats to complete and the cheese
to melt.
This dish serves
about 8-12 persons and is sliced as is a Swiss roll.