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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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| Ingredients
4 x 180g fish (any fish from game to something more delicate like steenbras will fine)
250g baby red spinach
1 punnet corn on the cob
2 cups flour
1 tsp baking powder
3 eggs (beaten together)
1 tsp chopped chives
1 cup milk
2 tomatoes (seeds removed and diced)
1 avocado pear (diced)
50ml olive oil
½ lemon (squeezed)
Serves 4
Method:
- Cook the corn in salted boiling water for 45 minutes. Remove the kernels from the cob and set to one side.
- Sift flour and baking powder. Add egg and milk and blend until smooth.
- Place the corn kernels and chives into the batter and mix slightly.
- In a non-stick pan, drop spoonfuls of batter and fry lightly on each side. Should make 12 fritters (3 for each plate).
- Mix the diced tomato and avocado together and pour olive oil and lemon juice over. Mix and season to taste.
- Fry fish, skin side down for approx 8 minutes. Turn over and fry for a further 2 minutes.
- Wilt the spinach in a hot pan for 30 seconds.
- Arrange spinach off centre on a plate and place the fish on top.
- Stack fritters in a pile alongside the fish and garnish with salsa.
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