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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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Ingredients
180g ostrich fillet
30g rocket
2 x large potatoes, cut into cubes
4 x medium-sized mushrooms
1 x medium leek
50g grated Parmesan
50ml cream
"Dukkah Rub"
20g coriander seeds
20g sesame seeds
20g flaked almonds
20g pistachio nuts
20g cumin
20g mixed garden herbs
salt and pepper
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Mix all together and blend roughly. (Alternatively, you can purchase this ready-made rub from us at Caveau.)
Method
- Cover the ostrich in the rub at least an hour before cooking.
- Panfry the ostrich to about medium/rare (ostrich tends to be dry if it is cooked more than medium).
- Use quite a fair amount of butter, as the Dukkah will go black in the pan.
Saute the potatoes till golden brown in colour.
- Add chopped mushrooms and leeks and sauté for another few minutes.
- Add cream and Parmesan and reduce till reasonably thick - this also serves as the sauce for the dish.
- Serve ostrich on potatoes, and garnish with the rocket as it compliments the Dukkah rub nicely.
- Dress with a little herb oil (olive oil infused with herbs).
Enjoy with the Tamboerskloof Syrah! |
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Dukkah Rub Ostrich with Parmesan Sautéed Potatoes is pictured
alongside.
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