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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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| Ingredients
4 x pigeon
100g gooseberries
10g thyme
2 cloves garlic
250ml sherry
500ml chicken stock
200g potato, peeled and roasted
150g flour
1 egg
200g button mushrooms, cut into quarters
Salt & pepper (seasoning)
Method for potato dumplings:
- Mash the roasted potatoes and work in the flour and egg
- Need into a soft dough and roll into 20 equal sized balls
- Blanch in boiling salted water and put to one side
Method for the pigeon:
- Season the pigeon and seal skin side down in a hot pan for 3 minutes
- Place pigeon in an oven (preheated to 180°C) for 5 minutes, then remove and allow to rest for 10 minutes
- Add sherry, chicken stock, thyme and garlic to the pan in which the pigeon was seared and allow to simmer
- Sautee the mushrooms in a separate pan and add to the sherry sauce and allow to simmer
- Add the dumplings to the sherry sauce and simmer for 4 minutes
- Add gooseberries and simmer for a further 2 minutes
- Spoon the sauce and dumplings into deep bowls and place the pigeon on top
- Sprinkle with Maldon salt
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