wine and food
Tartare Steak Provence with French Fries and Salad
Great with the fresh Shiraz
Rooibos Brulée With Honeyed Orange
and PHANT Muscat
Famous chef Titul Eliáš has cooked for hotels in Czech Republic, Australia, Litvia and Estonia and runs his own restaurant now. Take a look on the recipes that he personally recommend to go with the PHANT wine!
Steak Tartare Provencal with French Fries and Salad
I discovered this popular recipe in Belgium. Unlike the tartar steak as we usually serve it in Prague, this one is mixed neither with the egg yolk, paprika, nor the raw onion. The main difference is the side dish: the French fries and salad go with this light and fresh tartare steak much better than the usual garlic toasts and a beer. This variation matches very well with the young and fruity Phant Shiraz.
Rooibos Brulée With Honeyed Orange
Recipe of Titus: Bring cream to the boil. Remove from heat, infuse the tea bag to colour, then add to the egg yolks and sugar. Over a brain-marie cook until thick, being careful not to let the mixture separate. Segment the orange and fold in the honey. Read more...
Naartjie & lime fish cubes
with Chenin Blanc
More topics
wine and food 12/08/2008
Naartjie & lime fish cubes with ginger
Pickled fish, usually snoek, is a local speciality. Although originally prepared for Dutch sailors on their long ocean voyages, it's still a favourite in the Cape. Traditional pickled fish is made using a gently spiced, sweet and savoury pickling liquid.
wine and food 10/13/2008
Peppered Steak with Cheese DipServed with Merlot
Recipe of Titus:
1. Rinse and dry the fresh asparagus. Cut off and discard the woody ends of the asparagus.
2. Bring a pot of water to boil and add the asparagus in a steamer basket.
wine and food 10/13/2008
Herb salmon on mash with Sauvignon.
Recipe of Titus: 1. Pre-heat the grill until very hot. Grill the pepper until the skin blackens, then place in bowl covered with plastic wrap. When cooled, peel and dice.
wine and food 10/13/2008
Chocolate with Muscat
Recipe of Titus:
1. Melt 125 g chocolate with the coffe, than pour into small ice-cube moulds and freeze until hard.
2. Preheat the oven to 190 oC.
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