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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 Idion Zinfandel 2006 |
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Springbok Wellington |
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Ingredients (serves 2)
2 x 200g Springbok fillets
2 sheets puff pastry
1 handful button mushrooms, sliced
1 small white onion, diced
1 small handful thyme, chopped
1 handful English spinach, blanched
2 thin pancakes/crepes
3 peppers (red, yellow and green)
2 small baby marrows
1 half red onion, diced
1 egg, whisked in a bowl
250ml red wine
400ml reduced beef/game stock
Sear fillet on all sides, season with salt & pepper and leave to rest. Saute mushrooms, white onion, thyme and spinach in a hot pan for 3 minutes and remove. Roll out each puff pastry piece and cut to size that will cover the fillet. Place pancake on puff pastry, then cover with mushroom mixture. Place fillet on top and roll pastry around snuggly. Brush with egg mix to 'glue' closed. Place in an oven at 220'C for about 15-18 minutes. While fillet is cooking, grill peppers, red onion and marrows in a hot griddle pan with a splash of olive oil for 3-minutes. Season with salt & pepper and divide onto two plates. Remove the fillet parcels from oven, slice in half and serve placed on the vegetables. For the sauce, reduce the red wine by half in a pan. Add the stock and keep reducing, stirring, until thick. Spoon around the Wellington on each plate.
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