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Modern South African Cuisine

Modern South African Cuisine

Tastes and trends of the new food and wine culture of South Africa
Stroebel, Garth
21025
1868729885
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59,95 €
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Modern South African Cuisine

Author: Garth Stroebel
Struik Publishers
Cape Town, 2004
ISBN: 1868729885
Hard cover, dust jacket, 23x30 cm, 192 pages, throughout colour photos

Modern South African Cuisine Die letzten Exemplare dieses wunderbaren, hochwertigen Klassikers über die moderne Küche Südafrikas gibt es nur noch bei uns. Eine Neuauflage ist nicht beabsichtigt.


Description:

Winner: Best Innovative Cookbook (Books in English - Rest of the World) at the Gourmand World Cookbook Awards 2004

Garth Stroebel is at the forefront of development of an exciting new cuisine emerging in South Africa – Modern South African cuisine. This encapsulates the new food and wine culture of the country, which has seen the introduction of new ingredients and flavours.

It combines the traditional foods of South Africa’s culinary heritage – including African, Malay, Indian, Dutch, French and Portuguese – with the exotic new flavours and influences of the modern world.

However, it is not just about mixing different influences, the so-called ‘fusion cuisine’, but rather an approach to food – the style of preparation and the seasonality and freshness of the ingredients.

In this lavishly illustrated book, Executive Chef Garth Stroebel demonstrates, through clearly laid-out recipes and step-by-step photographs for the more complex cooking techniques, how to recreate dishes that he and other top South Afr

Recipes are arranged by first course, main course and desserts. Also included are basic recipes, weights and measures and a glossary.

Formerly Executive Chef for the African Collection of Orient-Express Hotels, Garth Stroebel, is at the cutting edge of South African gastronomy, and a leader in the field of culinary innovation. Winner of numerous awards, Garth was recently presented with the prestigious Pinnacle Chef Award, for a lifetime achievement in the fields of training and culinary expertise.

Garth now heads the South African Culinary Academy in Cape Town in partnership with Paul Hartmann, and offers customised, world-class training to tomorrow’s chefs.


Media Reviews:

Sawubona (Bridget Hilton-Barber)
"At last, a book that reveals the tastes and trends of the new food and wine culture of South Africa."

Essentials
"He's made fine dining simple to serve up with this sumptuously photographed hardcover, complete with chef's notes and easy instructions."

The Star (Elinor Storkey)
"This is a brilliant book for people who would like to try their hand at recreating top dishes. The instructions are detailed and I found the chef's notes particularly useful."


Recipes from Modern South African Cuisine:

South Africa is a culinary paradise, a country rich in produce – from exotic spices and fresh fruit and vegetables, to the finest seafood and internationally famous wines – which creative minds like Garth Stroebel have fashioned into Modern South African Cuisine.’
Nick Seewer (Managing Director, The Mount Nelson Hotel)


Author Garth Stroebel:

"Recipes are like footprints. Only when you start to cook does the journey begin."

“I have developed my own style, based on natural flavours and quality produce. In essence, it’s a progressive approach to food in the preparation, accent on seasonality and the freshness of ingredients.”

My book is in fact a celebration, highlighting the coming of age of a cuisine, with a promise of pleasures to come. For cooking comes from the heart and mind. It is one of the few activities to involve all five senses – sight, sound, taste, touch and smell. Link this to forward thinking and imagine what can be achieved. I want to share my intoxication with South African food with you, as I have with numerous young chefs, many of whom have gone on to be superstars. I’d like to encourage you to relax, experiment and find your own personal culinary style. As I did.


Examples:

Rooibos and beetroot cake

350 g sugar
220 ml oil
220 ml strong, warm rooibos tea
400 g plain (cake) flour
a pinch of salt
15 ml baking powder
4 eggs, separated
200 g fresh beetroot, cooked and grated
30 ml honey

Lemon frosting:

500 g icing sugar
90 g butter
2 egg yolks
60 ml fresh lemon juice
5 ml fresh orange juice
10 ml finely grated lemon rind
a pinch of salt

For the rooibos and beetroot cake:

Preheat the oven to 180 °C. Mix together the sugar, oil and rooibos tea until the sugar has dissolved. Sift the flour, salt and baking powder and mix them into the tea mixture. Add the egg yolks, beetroot and honey. Whisk the egg whites to soft peak stage and fold into the mixture. Pour into a buttered and floured loaf tin and bake for about 40 minutes (test with a skewer to check that it’s cooked). Remove from the oven and turn out onto a rack to cool.

For the lemon frosting:

Sift the icing sugar into a mixing bowl. Cream the butter and the icing sugar and gradually add the remaining ingredients. Beat to a smooth, batter-like consistency.

For the final presentation:

When the cake has cooled, pour the lemon frosting over the top and let it run down the sides. Cut into slices and serve.


Please check the appetizing index:

almond: nibs ice cream 142
sugar crisp 140
tuile 167
Amarula: ice cream 155,155
tiramisu with a berry sorbet
156-157,157
apple: and cinnamon steamed
pudding, Granny Smith
143,143
ginger tatin served with a
Van der Hum semifreddo
and almond sugar crisp
140-141,141
apricots, brandied, and almond
nibs ice cream 142,142
balsamic: syrup 148
vinaigrette 34
barbecue sauce 124
barigoule sauce 180
basil: oil 182
pesto 27
bastes: salmon 106
spicy 112
batter, tempura 54
beef: fillet on a potato and
feta galette with wild
mushrooms and pea puree
68-69,69
jus 186
poached fillet with bone
marrow 70, 71
beetroot jus 83
berry: compote 166
sorbet 156
biryani, chicken 118,119
bobotie: wontons, fried, with
tomato salsa 38,39
Cape Malay fish 16, 53,53
brandy snaps 148
broth, orange and ginger 129
brulee, lemon 152
butternut: and mascarpone ice
cream 164
risotto with rainbow pepper
salsa 86, 86
cake: rooibos and beetroot 158,159
rooibos mousse 160,161
Cape fruit chutney 116
Cape kob with barigoule sauce and
wilted cabbage 105,105
cardamom parfait 152
carpaccio, ostrich 46,47
cashew nut stuffing 126
celeriac remoulade 48
chicken: and bok choy broth,
oriental 25,26
and prawn curry 116,117
biryani 118,119
brown stock 185
confit of leg stuffed with
mushroom duxelle
120-121,121
livers peri-peri 42,43
Madras curry 122,123
oriental, and bok choy broth
25,26
warm tikka salad with bean
sprouts and cucumber
30,31
white stock 184
chilli jam 180
chocolate: curls 168,169
indulgence 168-169,169
mousse 168
egg-free 172,172
ganache 173
pudding: steamed 174,175
sticky 176,177
sauce 176
souffle 170,170
terrine 171,171
chutneys: Cape fruit 116
tomato and onion 102
cinnamon-spiced summer
berry parfait 166
compote, berry 166
conversion tables 188
coriander oil 182
coulis, raspberry 146
couscous and seared
vegetable salad 112
crayfish bisque, Cape 18,19
creme anglaise 187
creme brulee, Frangelico
154,154
curry cream 102
curry soup, red 26,26
curries: Bo-Kaap lamb 74,75
chicken and prawn
116,117
Madras chicken 122,123
definition of modern South African
cuisine 7
desserts 136-177
Amarula ice cream 155,155
Amarula tiramisu with a berry
sorbet 156-157,157
apple and ginger tatin served
with a Van der Hum
semifreddo and almond
sugar crisp 140-141,141
brandied apricots and almond
nibs ice cream 142,142
chocolate indulgence 168-169,169
chocolate souffle 170,170
chocolate terrine 171,171
egg-free chocolate mousse 172,172
Frangelico creme brulee 154,154
ganache chocolate mousse 173
Granny Smith apple and
cinnamon steamed
pudding 143,143
lemon brulee and cardamom
parfait with raspberry coulis
152,153
lemon tart 144,145
malva pudding 163
milk tart served with a cinnamon-
spiced summer berry parfait
166-167,167
milk tart served with butternut
and mascarpone ice cream
164,165
potato pudding 162,162
raspberry and white chocolate
parfait 146,147
rooibos: and beetroot cake
158,159
mousse cake 160,161
steamed chocolate pudding
174,175
sticky chocolate pudding
176,177
strawberries and balsamic
with mascarpone parfait
148,149
very best fruit souffle 150,151
dressing, sesame 124
duck: barbecue-basted with
stir-fried greens 124,125
breast with Asian noodles
and orange broth
128-129,129
marinade 128
marinated breast with sweet
potato and cashew nut
stuffing 126,127
salad of confit of duck 32-33,33
fish and seafood: baked fillets of
yellowtail with pine nuts and
black olives 96, 97
baked kingklip with tabbouleh
salad and red pepper ragout
98-99,99
barbecue-flavoured salmon
on honey-glazed vegetables
106,107
black mussels in a creamy garlic
sauce 110,111
Cape crayfish bisque 18,19
Cape kob with barigoule sauce
and wilted cabbage 105,105
Cape Malay fish bobotie 16, 53, 53
chicken and prawn curry 116,117
double-baked Cape crayfish and
asparagus souffle 58,59
fillet of kingklip wrapped in
streaky bacon on a warm
nicoise salad 100,101
fish bobotie 16, 53, 53
kingklip baked in banana
leaves with tomato and
onion chutney 102-103,103
Knysna oysters with sauce
Vierge 50,51
marron broth 20,21
prawns: coated with beaten
rice and served on a smoked
snoek cake with chilli jam
54,55
queen prawns crusted with
chickpea flour, with cucumber
and chilli salad 28,29
slow-baked rolled salmon
flavoured with coriander
and ginger 108-109,109
smoorsnoek16, 52
snoek cake 54
spiced snoek steak with
couscous and seared
vegetable salad 112,113
steamed line fish with sun-dried
tomato salsa 104,104
strandloper seafood soup
22,22
tian of smoked bream with
avocado and gazpacho
sauce 56, 57
tomato consomme with crayfish
medallions 23,23
fish bobotie. Cape Malay
16, 53,53
modern
SOUTH
AFRICAN
190
foie gras terrine 44-45,45
fondant potatoes 130
Frangelico creme brulee
154,154
frosting, lemon 158
fruit souffle, very best 150,151
galette: goat's cheese and
potato 78, 79
potato and feta 68
game birds: braised breast of
guinea fowl with butternut
risotto 134,135
ganache169,171,173
chocolate mousse 173
garlic: foam 73
sauce, creamy 110
gazpacho sauce 56
ginger, pickled 46
glaze, honey 106
glossary 188
gnocchi, potato 92
goat's cheese and potato
galette 78, 79
gremolata sauce 84
guinea fowl, braised breast
with butternut risotto
134,135
honey glaze 106
ice cream: almond nibs 142
Amarula 155,155
butternut and mascarpone 164
jam, chilli 180
jus:beef 186
beetroot 83
lamb 186
truffle 120
venison 187
kingklip: baked in banana
leaves with tomato and
onion chutney 102-103,103
baked, with tabbouleh salad
and red pepper ragout
98-99,99
fillet wrapped in streaky bacon
on a warm nicoise salad
100,101
kudu, grilled fillet with
aubergines and gremolata
sauce 84, 85
ladyfingers 156
lamb: Bo-Kaap curry 74,75
jus 186
loin on a tower of spring
vegetables 76, 77
Masala-roasted loin, goat's
cheese and potato galette,
and vegetable gateau
78-79,79
lemon: brulee and cardamom
parfait with raspberry coulis
152,153
butter sauce 109
filling 144
flavoured sponge 160
frosting 158
preserved 183
tart 144,145
M
main dishes 64-135
baked fillets of yellowtail
with pine nuts and black
olives 96,97
baked kingklip with tabbouleh
salad and red pepper ragout
98-99,99
barbecue-basted duck with
stir-fried greens 124,125
barbecue-flavoured salmon
on honey-glazed vegetables
106,107
beef fillet on a potato and
feta galette with wild
mushrooms and pea puree
68-69,69
biltong-flavoured springbok loin
on a potato and butternut cake
82-83,83
black mussels in a creamy garlic
sauce 110,111
Bo-Kaap lamb curry 74, 75
braised breast of guinea
fowl with butternut risotto
134,135
butternut risotto with rainbow
pepper salsa 86,86
Cape kob with barigoule sauce
and wilted cabbage 105,105
chicken and prawn curry
116,117
chicken biryani 118,119
confit of chicken leg stuffed
with mushroom duxelle
120-121,121
duck breast with Asian
noodles and orange broth
128-129,129
fillet of kingklip wrapped in
streaky bacon on a warm
nicoise salad 100,101
grilled kudu fillet with aubergines
and gremolata sauce 84,85
home-made ravioli with a herb
and spinach filling, served
with a walnut sauce 90,91
kingklip baked in banana leaves
with tomato and onion
chutney 102-103,103
loin of lamb on a tower of
spring vegetables 76,77
Madras chicken curry 122,123
marinated breast of duck with
sweet potato and cashew
nut stuffing 126,127
Masala-roasted lamb loin,
goat's cheese and potato
galette, and vegetable gateau
78-79,79
medallions of ostrich fillet,
creamed spinach and red
pepper pesto 130-131,131
ostrich steak with lime and
black pepper 132,133
pancetta-rolled veal tenderloin
with cep mushrooms and
garlic foam 72-73, 73
poached fillet of beef with bone
marrow 70,71
pork scallops with plum sauce
and bok choy 80,81
potato gnocchi with sun-dried
tomatoes and calamata
olives 92,93
risotto with sunflower and
pumpkin seeds, sun-dried
tomatoes and feta 87,87
slow-baked rolled salmon
flavoured with coriander
and ginger 108-109,109
spiced snoek steak with couscous
and seared vegetable salad
112,113
steamed line fish with sun-dried
tomato salsa 104,104
wild mushroom and Kalahari
truffle risotto with parmesan
chips 88,89
malva pudding 163
marinade: duck 128
fish 105
marmalade, red onion 68
marron: broth 20,21
shelling 20
masala paste 116
mascarpone parfait 148
mash, spring onion 108
mayonnaise, cooked 181
meringue topping 156
milk tart: served with a
cinnamon-spiced summer
berry parfait 166-167,167
served with butternut and
mascarpone ice cream
164,165
mousse cake, rooibos 160,161
mushroom: cep parcels
72,72
cream 120
risotto 120
wild 69
mussels: black in a creamy
garlic sauce 110,111
nicoise salad, warm 100
noodles, Asian 128
oil: basil 182
coriander 182
paprika 183
olive tapenade 181
onion: chips 99
marmalade, red 68
tobacco 108
orange and ginger broth 129
ostrich: carpacciowith pickled
ginger and wasabi paste
46,47
confit of tomato, asparagus
and smoked ostrich 34,35
medallions of fillet, creamed
spinach and red pepper
pesto 130-131,131
steak with lime and black
pepper 132,133
tartare with celeriac remoulade
48,49
oysters, Knysna, with sauce
Vierge 50,51
paprika oil 183
parfait: cardamom 152
mascarpone148
raspberry and white chocolate
146,147
parmesan chips 88
pasta, home-made ravioli 90
pastry, sweet 144
pea puree 69
pepper: pesto, red 131
ragout, red 98
salsa 109
rainbow 86pesto: basil 27
red pepper 131
pork, scallops with plum sauce
and bok choy 80,81
potato: and butternut cake 82
and feta galette 68
fondant 130
gnocchi with sun-dried tomatoes
and calamata olives 92,93
pudding 162,162
salad 32,37
spring onion mash 108
prawns: coated with beaten rice,
served on a smoked snoek
cake with chilli jam 54, 55
queen, crusted with chickpea
flour, with cucumber and
chilli salad 28,29
quenelles, making 61
ragout, red pepper 98
raita, yoghurt 30
raspberry: and white chocolate
parfait146,147
coulis 146
ravioli, home-made 90
red wine cream 34
remoulade, celeriac 48
risotto: butternut with rainbow
pepper salsa 86,86
mushroom 120
wild mushroom and Kalahari
truffle with parmesan chips
88,89
with sunflower and pumpkin
seeds, sun-dried tomatoes
and feta 87,87
rooibos: and beetroot cake
158,159
mousse cake 160,161
salads: chicken tikka with bean
sprouts and cucumber 30,31
chilli and cucumber 28
confit of duck 32-33,33
confit of tomato, asparagus
and smoked ostrich 34,35
couscous and seared
vegetable 112
green papaya 36,36
mango 40
nicoise 100
potato 32,37
tabbouleh 99
tomato, feta and crisp potato 37,37
salmon: barbecue-flavoured
on honey-glazed vegetables
106,107
slow-baked rolled, flavoured
with coriander and ginger
108-109,109
salsa: pepper 109
rainbow pepper 86
sun-dried tomato 104
tomato 38
sauces (savoury): barbecue 124
barigoule 180
beef jus 186
beetroot jus 83
creamy garlic 110
curry cream 102
garlic foam 73
gazpacho 56
gremolata 84
honey glaze 106
lamb jus 186
lemon butter 109
mushroom cream 120
peri-peri 42
plum 80
red wine cream 34
truffle jus 120
venison 187
Vierge 50
walnut 90
sauces (sweet): balsamic syrup 148
chocolate 176
creme anglaise 187
raspberry coulis 146
semifreddo. Van der Hum 140
smoorsnoek 16, 52
snoek: cake 54
spiced steak with couscous and
seared vegetable salad 112,113
sorbet, berry 156
souffle: blue cheese 60,61
chocolate 170,170
crayfish and asparagus 58,59
very best fruit 150,151
soups: Cape crayfish bisque 18,19
garden vegetable with basil
pesto 27,27
marron broth 20,21
oriental chicken and bok choy
broth 25,26
red curry 26,26
strandloper seafood 22,22
tomato consomme with crayfish
medallions 23,23
spinach, creamed 131
sponge, lemon-flavoured 160
spring rolls 28,128
springbok: loin, tea-smoked, and
fresh mango salad 40,41
biltong-flavoured loin on a potato
and butternut cake 82-83,83
starters 14-63
Cape crayfish bisque 18,19
Cape Malay fish bobotie 16, 53, 53
Cape winelands blue cheese
souffle 60, 61
chicken livers peri-peri 42,43
double-baked Cape crayfish and
asparagus souffle 58, 59
foie gras terrine 44-45,45
fried bobotie wontons with
tomato salsa 38,39
garden vegetable soup with
basil pesto 27,27
green papaya salad 36,36
Knysna oysters with sauce
Vierge 50,51
marron broth 20,21
oriental chicken and bok choy
broth 25,26
ostrich carpaccio with pickled
ginger and wasabi paste 46,47
ostrich tartare with celeriac
remoulade 48, 49
prawns coated with beaten rice,
on a smoked snoek cake with
chilli jam 54,55
queen prawns crusted with
chickpea flour, with cucumber
and chilli salad 28,29
red curry soup 26,26
salad of confit of duck 32-33,33
salad of confit of tomato, asparagus
and smoked ostrich 34,35
smoorsnoek16, 52
strandloper seafood soup 22,22
tea-smoked springbok loin and
fresh mango salad 40,41
tian of smoked bream with avocado
and gazpacho sauce 56,57
tomato consomme with crayfish
medallions 23,23
tomato, feta and crisp potato
salad 37,37
upside-down sun-dried tomato
tart 62,63
warm chicken tikka salad with
bean sprouts and cucumber
30,31
stocks 183-185
chicken: brown 185
white 184
crayfish 184
fish 183
vegetable 185
strawberries and balsamic with
mascarpone parfait 148,149
stuffing, cashew nut 126
tartare, ostrich 48, 49
tikka paste 181
tiramisu.Amarula 156
tomato: and onion chutney 102
confit 34
consomme with crayfish
medallions 23,23
pickle, green 44
salsa 38
sun-dried 104
tart, upside-down sun-dried 62, 63
truffle jus 120
tuiles 146,167
veal: pancetta-rolled tenderloin
with cep mushrooms and
garlic foam 72-73, 73
vegetarian dishes: butternut
risotto with rainbow pepper
salsa 86,86
Cape winelands blue cheese
souffle 60,61
garden vegetable soup with
basil pesto 27,27
green papaya salad 36,36
home-made ravioli with a herb
and spinach filling, served
with a walnut sauce 90,91
potato gnocchi with sun-dried
tomatoes and calamata
olives 92,93
red curry soup 26,26
risotto with sunflower and
pumpkin seeds, sun-dried
tomatoes and feta 87,87
tomato, feta and crisp potato
salad 37,37
upside-down sun-dried tomato
tart 62,63
wild mushroom and Kalahari
truffle risotto with parmesan
chips 88,89
venison: biltong-flavoured loin
on a potato and butternut cake
82-83,83
grilled kudu fillet with aubergines
and gremolata sauce 84, 85
jus 187
vinaigrette 99
balsamic 34
W
walnut sauce 90
yellowtail, baked fillets with pine
nuts and black olives 96,97