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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 Southern Right Pinotage 2006 |
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wine reviews |
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Ingredients:
4 x 200g portions kingklip
4 heads of pak choi quartered and washed
200g Enoki mushrooms
200g Shitake mushrooms sliced
200g Oyster mushrooms
1L chicken stock
1 tsp Miso paste
2 tsp Fish sauce
2 tsp Soya Sauce
5g coriander
½ tsp sesame oil
Lemon for squeezing |
Method:
1) Heat the sesame oil in a non-stick pan. Season kingklip and place in the pan with the oil.
2) While the kingklip is cooking, heat the chicken stock in a pot. When simmering, whisk in the Miso paste.
3) Add fish sauce, soya and lemon to the broth.
4) Then add the pak choi and simmer for a further 3 minutes. Now add the mushrooms and coriander and simmer for 2 minutes.
Serves 4 |
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Kingklip with Pak choi, Asian mushrooms and light Miso broth is pictured
alongside.
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