CAULIFLOWER + BLUE CHEESE SOUP

I love soup in winter. This is one of my standard winter soups.
1kg Cauliflower
100g Butter
3 Leeks
Garlic Clove
3 Sprigs Thyme
2 Bay Leaves
800ml Chicken Stock
125ml Cream
250g Gorgonzola

Melt Butter in soup pot. Add leeks, garlic, thyme + bay leaves.
Fry gently.
Remove bay leaves + thyme.
Add cauliflower. Add stock.
Slow boil. Liquidize.
Re-heat gently.
Add cream + blue cheese.
Serve with truffle oil.

NOORDHOEK SCHOOL HOLIDAYS

There's so much to do for kids in Noordhoek these holidays. Ride a camel at Imhoff, stroke a snake at the snake park, fly a kite on the beach and when the rains come there's always "The Mall" Reason enough to come to Noordhoek, a visit to Longbeach Mall.

THE FOODBARN

Here's the latest newsletter from the Foodbarn. I am a huge fan so here's my big punt, not that they need it! Pop in to the Foodbarn for lunch and watch one of Franck's demos, its really worthwhile and his food is world class.
They are also doing great things at the deli, the revamp has given it a bold more mod although somewhat melissa'sy feel (which cant be a bad thing) and its the perfect coffee / breakfast / lunch venue. The tarts, pies, fresh produce, roast chicken and pastries are amazing as well has their wines (which you can buy on Sunday's!) Unfortunately every time I stop by for a coffee I end up with packets full of goodies but not to worry they have brought out their own bags which fit so much more in than the paper ones!

Francks dem's for this week are:

20 minutes “bourride” fish soup served with aioli, linefish, prawns and emmenthaler croutons, and
Hand chopped Steak tartare “the Foodbarn way” served with baguette croutons, drops of olive oil , vintage balsamic vinegar & tender leaves, and

Linguini with calamari and chilli
Book now for Tue & Thu @ 11h30 or Wed @18h30

Remember that the Dem's are free with your lunch/dinner booking

Franck on air:
Every weekday at around 2:55pm, catch Franck talking food with Solly Philander on Cape Talk 567 ... some delicious recipes to cook at home in the evenings ... all recipes posted on the Foodbarn website each day

New Foodbarn Dangerous Rose
The new Foodbarn Dangerous Rose has arrived; wow, we are really chuffed with what Adam Mason from Klein Constantia has done with this years vintage ... it is obviously on the wine list at the Restaurant and is for sale in the Deli @ R50 a bottle.
Come and taste the Rose (and some other wines) on Sat and Sun this week-end @ The Deli between 11:00am and 3:00pm.
A cooking tip from Franck:
Don't throw out all that left over wine ... freeze into ice-cubes for use in casseroles and sauce
New cake @ The Deli
Jos (our new chef @ The Deli) has been revamping the cakes and their is a delicious new Coffee Almond cake available.

WORLD CUP IN NOORDHOEK

CAPE SALMON WITH PEAS + MUSHROOMS

I'm never very experimental with fish. I like it simple. Grilled with a bit of butter and lemon juice. I have now realised that it has nothing to do with simple I've just been plain boring. Luckily my saving grace has been that I have become quite a fan of Mark Hix, unfortunately his restaurant was fully booked when we were in London so sadly we didnt get to sample his incredible menu but I did buy his book and found this recipe which has definitely opened my taste buds to new + exciting fishy combinations and as you will see it couldnt be more simple!

4 Fillets (150g each)
Salt + Pepper
Few knobs of butter
200g Wild Mushrooms
1 Tbs Chopped Parsley

PEAS
150g Peas
Pinch of Sugar
100g Butter
1 Shallot Finely Chopped
120ml Fish / Veg Stock

Cook peas in boiling water with sugar.
Melt half the butter in a pan + cook the shallot until soft.
Add peas + stock, simmer until most of the stock has evaporated.
Blend to a coarse puree, return to pan, add remaining butter.

Season the fish.
Heat the oil + butter in a pan, cook the fish (2/3 minutes per side).
While the fish is cooking heat 2 knobs of butter in another pan, add the mushrooms and cook for 4/5 minutes until tender.

Spoon the pea puree onto plates, add fish, mushrooms and parsley.

PRESERVED LEMONS

10 Lemons
½ Cup Sea Salt
Cinnamon Stick
2 Bay Leaves
5 Black Peppercorns

Wash and dry a 1L glass preserving jar. Wash and dry lemons.

Take 5 lemons and cut lengthways into quarters without cutting all the way through to the base.

Fill each lemon with as much salt as possible. Push lemons into jar. Sprinkle over remaining salt.

Pour over lemon juice from the remaining 5 lemons to completely cover the lemons.

Add bay leaves, peppercorns, and cinnamon.

Place in a cool place, away from direct sunlight, for at least 4 weeks. Once lemons have settled in jar, you might need to add more lemon juice to ensure the lemons remain covered. 5.

To use, remove a lemon from brine and rinse under cold running water. Pat dry with paper towel. Cut flesh from rind. Discard flesh. Cut off white pith from rind. Discard pith.