wine and food
Rooibos Brulée With Honeyed Orange
Recipe of Titus:
- 1. Bring cream to the boil. Remove from heat, infuse the tea bag to colour, then add to the egg yolks and sugar.
- 2. Over a brain-marie cook until thick, being careful not to let the mixture separate.
- 3. Segment the orange and fold in the honey
To serve
Place the orange segments in the bottom of shot glasses and top up with the brulée.
Serves 4
1 rooibos tea bag
120 ml cream
3 egg yolks
25g sugar
1 orange
1 tablespoon honey
wine and food 03/05/2009
Steak Tartare Provencal with French Fries and Salad
Steak Tartare Provencal with French Fries and Salad
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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