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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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Honey-Glazed Quail with Mushrooms & Raspberries |
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Serves 4
Ingredients:
4 lamb kidneys
2 medium-size veal sweetbreads
1 medium onion
20g butter
5 button mushrooms
Handful flour
1tsp tomato paste
100ml veal stock (from Caveau Deli)
1 bay leaf
1 clove roast garlic
1 large tomato, concassé
60ml port
60ml brandy
Method:
Skin and split kidneys.
Remove the core and seal in butter.
Dip sweetbreads in flour and sear with kidneys.
Flambé with port and brandy.
Add finely sliced onions and mushrooms. Saute for 3 minutes.
Add tomato concassé, bay leaf and garlic.
Add veal stock to deglaze pan. Simmer for 15-20mins.
Garnish with sautéed baby vegetables and serve with your choice of side (we chose Risotto Milanese, the classic Italian risotto made with saffron).
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