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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 for Oxtail
(serves 4)
1.8kg Oxtail
250g Onion, chopped
250g Carrot, chopped
250g Leeks, chopped
150g Celery, chopped
25g Garlic, chopped
15g Thyme, picked
300ml Red wine
100g Flour for dusting
50g Butter
4 Tomatoes, chopped
2 litres Chicken stock
Italian Parsley
Oil for cooking |
Ingredients for Parsnip
600g Parsnip, peeled and sliced into 4 quarter lengths
80g Butter, in cubes
Brown sugar
Method for Parsnip & Oxtail
- Brown the oxtail in a heavy pot over medium heat
- Remove oxtail when brown
- Place on tray with sugar and butter
- Bake in oven at 180’C for approximately one hour
- In same pot used for parsnip, sweat off onion, carrot, leek, celery and garlic
- Add wine and simmer for 5 minutes
- Add tomato, thyme, chicken stock and simmer for another 5 minutes
- Dust oxtail in flour and add to pot
- Cook over low heat for 2-5 hours
- (If sauce reduces too much, add water)
Serve in a puff pasty cone. Or alternatively, serve with a side of soft polenta.
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