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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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Summer Salad with Crayfish, Smoked Salmon & Creme Fraiche. |
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Serves 2
50g Fresh strawberries, halved with stalks removed
50g Fresh cherries, halved with stone removed
50g Raspberries
2x 250g Live crayfish
70g Smoked salmon trout
100g Mixed salad leaves
40g cocktail tomatoes, halved
40g Cucumber, thinly sliced
20g Spanish red onion, thinly sliced
40ml Olive oil
10ml White wine vinegar
5ml Wholegrain mustard
50ml Crème fraiche
Salt & pepper
Method
Place crayfish in a large pot of salted boiling water for exactly 10minutes.
Remove and place in a bath of iced water to cool.
Once cool, cut in half, remove the ‘vein’ and clean out the head (rinse under running water) of each.
Make a vinaigrette from olive oil, vinegar, mustard and some salt and pepper.
In a large bowl place the lettuce, tomatoes, onion, cucumber, strawberries, cherries and mix with half the vinaigrette until well coated.
Divide onto two plates and place two crayfish, topped by half the smoked salmon on each.
ème fraiche and drizzle with remaining vinaigrette.
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