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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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Gemsbok Loin with Hedgehog Potatoes & Vine Tomatoes |
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Ingredients (serves 2)
2 x 200g Gemsbok loin
2 large potatoes
100g cherry tomatoes on the vine
200g butter
10g garlic
30ml olive oil
80g baby spinach
500ml vegetable stock
500ml beef stock
250ml red wine
Salt and freshly ground black pepper
Preparation
Peel potato and slice bottom to make one end flat. Make parallel slices on the other end, about 5cm apart, cutting until about 1cm till through to create a hedgehog-like effect. Boil potato in vegetable stock for 10-minutes.
Place cherry tomatoes with the vine on a baking tray, drizzle with olive oil, salt and pepper and roast for 2-3 hours on 100'C.
Mix garlic with butter and top of potatoes mix. Place in oven on high heat until browned.
Add wine to saucepan and reduce by half. Add beef stock and reduce by half again.
Season gemsbok with salt and pepper and grill on hot pan for 2-minutes on each side. Place in oven for 5-minutes then remove and let rest 5-minutes.
Saute spinach and divide onto two plates. Slice gemsbok and add on top of spinach. Place potatoes and cherry tomatoes on the side of each and spoon red wine and stock reduction over gemsbok.
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