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The Caveau book is now available! With 240 pages packed with beautiful colour photographs as well as over 30 signature Caveau recipes, divided into chapters based on the elements that make up the restaurant (Passion, Relationships, Conflict, Celebration, etc), this book is for anyone with an appreciation for the lifestyle of great food, fine wines and good times... also known as the Caveau lifestyle.
The book is available from the restaurants, or to order please call Daniela on 021 424 8154 or info@caveau.co.za.
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| This month's wine is Sterhuis Blanc de Blancs 2008 |
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wine reviews |
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Honey glazed pork on mustard potatoes with caramelised apple
sauce |
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Ingredients
| 4 pork cutlets (approx 250g each)
2 tablespoons honey
3 golden delicious apples (cut into wedges)
1 tablespoon brown sugar
250g mixed lettuce
1 tablespoon
100ml Bulgarian yoghurt
450g baby potatoes
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Method
- Boil baby potatoes until tender and cut in half
- Remove the bone from the pork cutlet
- In a pan, caramelise the apples with the brown sugar (until they
reach a golden colour)
- In another pan, sear the pork medallions.
- Add the honey to the pork and cook for a further 6 minutes at 180°C
- Sautee boiled potatoes with wholegrain mustard
Plating
- Place potatoes in the centre of a plate and put the pork medallion
on top.
- Fan the caramelised apples on the side and place the lettuce leaves
on top.
- Drizzle the plate with yoghurt and pan juices.
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