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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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Caveau Eggs Benedict |
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Eggs Benedict is a classic dish, and de rigueur on any decent brunch menu. If you can't make it to The Mill for brunch on a Sunday, then it's also worth making at home. Give it a try...
Serves 2
Ingredients
2 croissants, toasted
4 slices Black Forest ham
4 poached eggs
2 lemon wedges
Hollandaise sauce (makes about 10 portions)
500g clarified butter, warm
8 egg yolks
5ml lemon juice
6 peppercorns
1 bay leaf
125ml white vinegar
Preparing the Hollandaise sauce
Place peppercorns, bay leaf and vinegar in a saucepan and reduce by half.
Prepare a double boiler.
Strain reduction and add along with egg yolks and lemon juice to a metal mixing bowl.
Whisk over the double boiler - keep warm, but do not overheat – until resists the wrist.
Slowly add the warm clarified butter while whisking
Should form a smooth consistency when whisked in.
To serve
Slice croissants length ways, divide onto two plates with lemon wedges on side.
Layer with ham slices and place a poached egg on each half.
Drizzle eggs with enough Hollandaise sauce to cover.
Season with salt and pepper.
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