D’vine Restaurant: The Cookbook, by Gerald Hoberman and Loran Livesey
Gerald Hoberman was invited to create a cookbook that reflects the excellence and ambience of D'vine Restaurant in Somerset West and the extraordinary cooking of its gourmet chef Loran Livesey. Loran's quietly authoritative command and unflappable manner and the dedicated cooperation of her kitchen staff enabled him to photograph each dish naturally as it is served at the table.
Executive chef Loran Livesey is the captain of her kitchen. Cook extraordinaire, food stylist and a perfectionist who pays meticulous attention to detail, she runs a tight ship in the famous D'vine Restaurant at Willowbrook Lodge. This charming yet unassuming chef has attracted a loyal following of discerning international diners who rave about her culinary skills. The comments recorded in the visitors' book reflect the high regard in which she is held.
Pistachio-crusted Ostrich Medallions with Potato Galettes
4 x 150 g ostrich fillet medallions
salt & pepper to taste
15 ml extra virgin olive oil
rosemary and honey sauce (page 71)
fresh litchis for garnish
100 ml pistachio nuts, shelled
40 ml chopped herbs (thyme, parsley and basil)
50 ml breadcrumbs
1 clove garlic
70 ml melted butter
salt & pepper to taste
375 g mashed potato
60 g flour
75 g smooth cottage cheese
75 ml chopped chives
salt & pepper
15 ml extra virgin olive oil
Preheat the oven to 180 °C. Season the meat. Heat the oil in a saucepan over a moderate heat and fry the medallions for 2 minutes on each side to seal in the meat juices. Remove the ostrich medallions from the heat. Blend the pistachio nuts, herbs, breadcrumbs, garlic, melted butter, salt and pepper in a food processor until coarse. Top each of the medallions with the pistachio crust and bake for 7 minutes. Mix all the ingredients for the potato galettes in a mixing bowl. Heat the oil in a crepe pan or other small pan (approximately 20 cm in diameter). Scoop a quarter of the potato mixture into the pan and press to form a round cake about 1 cm thick. Cook for 5 minutes over a low heat until brown, then turn over and cook for 5 more minutes. Remove the galette from the pan and cut into quarters. Repeat until you have made 4 galettes. Dish one ostrich medallion per person. Place the medallions on top of the galettes and serve with rosemary and honey sauce. Garnish with fresh litchis.
This is an excerpt from D’vine Restaurant: The Cookbook, by Gerald Hoberman, Marc Hoberman and Loren Livesy.
Title: D’vine Restaurant
Subtitle: The Cookbook
Author: Gerald Hoberman; Marc Hoberman; Loren Livesy
Genre: Photobook, coffee-table book
Publisher: Gerald & Marc Hoberman Collection
Cape Town, South Africa 2003
ISBN 9780972982221 / ISBN 978-0-972982-22-1
Hardcover, 22 x 28 cm, 112 pages, throughout colour photographs
Hoberman, Gerald und Hoberman, Marc und Livesy, Loren im Namibiana-Buchangebot
A cookbook and portray of famous D'vine Restaurant at Willowbrook Lodge in Somerset West as an important stopover for culinary visitors to South Africa.
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