Stir food

The Wedding of Hestelle and Niel | Laurent at Lourensford Estate

kylie — Thu, 23 May 2013 06:43:33 +0000

As the morning air becomes colder and the leaves start to change colour, the scene for winter is being set.

On Hestelle and Niel’s wedding day, there was a sense of serenity in the atmosphere.

Shades of orange, yellow and brown clusters on the trees painted a fascinating canvas for the couple’s photo shoot. Snug inside the beautiful Laurent venue of Lourensford Wine Estate, the guests took comfort in the warm meals prepared by Stir Food.

The Menu

CANAPES

smoked springbok cigars wrapped around a biltong & cream cheese mousse
parmesan & rosemary shortbread with herbed feta & slow roasted cherry tomato
panko breaded tiger prawns served with a lemon aioli in mini jars
oxtail croquettes enhanced with a onion gravy served on a degustation spoon

ALTERNATING STARTERS

Ladies – poached chicken roulade stuffed with feta & peppadews, served with fine herb mayo & baby leaf salad

Gents – ostrich carpaccio served with fresh rocket plum tomatoes, red onion, capers & red wine reduction

MAIN COURSE

beef fillet & braised shin with summer vegetables & creamy potato bake finished with a red wine jus

DESSERT

three layered chocolate tart with pistachio crumble base
“springbokkie” – peppermint jelly with amarula & caramel mouse topped with peppermint crisp
chocolate brownie ice cream served in sugar cones

Celesté Prince van Aglow Photography http://aglowphotography.blogspot.com

Restaurant Review | Cuveé at Simonsig with Lucas Carstens

kylie — Mon, 06 May 2013 07:53:14 +0000

Eating at Cuvee was nothing short of an honour.

We were fortunate enough to enjoy an incredibly tasty sneak preview of Chef Lucas Carsten’s Winter Tasting Menu.

We were welcomed by warm smiles, an ice-cold glass of Simonsig’s finest pink bubbles and an immaculate table. Seven courses is daunting to even the hungriest of food fans, but we were prepared, and we loved every bite.

Tasting Menu

1st: Beef tataki with assam prawns, garlic chips,crispy onions and seaweed mayo.

2nd: Rabbit loin and it’s liver with wholegrain mustard cream and sage

3rd: Cauliflower and black truffle soup with gratinated mushrooms and healy’s mature cheddar

4th: Prickly pear and verjuice sorbet

5th: Pan fried santer with asian ratatouille, shitake arancini and lemon beurre blanc

6th: Beef sirloin with mexican style black beans, sweet onion-tomato relish, grilled sweetcorn and burnt butter

7th: Warm chocolate satandagi with orange carrot panna cotta, miso and ginger ice-cream

Tel: +27 (0) 21 888 4932
Fax: +27 (0) 21 888 4909
E-mail: cuvee@simonsig.co.za

Opening hours:
Tue – Thu: 12:00 – 15:00
Wed, Fri and Sat: 12:00 – 15:00 & 19:00 – 22:00
Sun: 12:00 – 14:00

Simonsig Wine Estate
Kromme Rhee Road
Koelenhof

Mining Indaba | Roeland Street | 4th February 2013 |

kylie — Mon, 25 Feb 2013 08:11:22 +0000

Every year we do this event it just gets better and better. With The Aleit Group as our partners how could it not? The theme was organic botanical, with flashes of green and wooden hues. The food complimented this with fresh elements such as the pea mint arancini, rice paper rolls and Thai flavours. The gold leaf flecked dessert looked spectacular amongst wheat grass trays. Take a look at the menu and pics in more depth below.

THE MENU

CANAPÈS

rice paper rolls with duck, cucumber, mango & spring onion enhanced with a hoisin dipping sauce

thai fish cakes with lemongrass & watermelon chutney

summer pea & mint arancini with asparagus velouté

beef & chicken skewers with peanut satay

BOWL FOOD

spanish seafood & saffron paella with aioli & croute

Steak & Chips – slices of wing-rib chop served with truffle fries & béarnaise

chive gnocchi with spinach & ricotta

BUFFET & PLATTERS

char grilled lamb rib platters with pomegranate & a refreshing yoghurt sauce

prawn ritz with a twist towered in martini glasses

sesame crusted loin of tuna tataki slices served on a asian slaw

tricolore salad of fresh tomato, buffalo mozzarella, basil & fresh avocado

DESSERT

poached summer cherries with greek yoghurt & vanilla panna cotta

gold leaf coated chocolate torte

Recipe | DIY Valentine’s Day Gift | Dark Chocolate Truffles with Raspberry

kylie — Thu, 14 Feb 2013 07:25:29 +0000

Anyone can go out and buy a box of expensive chocolates, but we reckon making one yourself is so much more heartfelt and the appreciation levels of your loved one upon receiving handcrafted truffles will be so much higher!

These are easy to make and so delicious it’s frightening.

Dark Chocolate and Raspberry Truffles

1 cup frozen raspberries
1 teaspoon granulated sugar
1 2/3 cups 60% Cacao Chocolate, chopped1 cup heavy cream
3 Tablespoons butter, softened

Step 1: In a small saucepan, bring frozen berries and sugar to a simmer, just until the berries have broken down. Strain through a sieve to remove seeds. This should yield approximately 2 tablespoons of raspberry puree. Set aside.

Step 2: Stove-top method

Place chopped chocolate in a medium bowl. In a small saucepan, bring cream to a boil. Pour boiling cream over the bowl of chocolate. Let sit for two minutes, then whisk until smooth. Stir in butter. Then stir in raspberry puree.

Step 3: Refrigerate until firm (at least three hours)

Step 4: Line a tray with parchment or wax paper. With a Tablespoon or Tablespoon scoop, scoop chilled chocolate from the bowl and place on the lined tray. Refrigerate for 15 minutes.

Step 5: (optional, only if you want perfectly round truffles): Remove tray from refrigerator and, working quickly, roll each chocolate ball between your palms to create a smooth, uniform shape. Return to refrigerator.

Raspberry Dust

In a spice mill or small food processor, add 30 grams of freeze dried raspberries. Process until the berries are reduced to a fine powder. Sprinkle over your truffles and step back to marvel at your creations! Then enjoy with a loved one:)

Recipe | Valentine’s Day | Chocolate Tart with White Chocolate sauce |

kylie — Mon, 11 Feb 2013 07:22:09 +0000

They say the way to a man’s heart is through his stomach, and I presume the same could be said for some women too. We think this decadent (but very simple to make) chocolate indulgence is the sure fire way to guarantee that loving feeling this Valentine’s Day.

Ingredients

450g/1lb sweet pastry
1x20cm/8in tart ring
300g dark chocolate
110g unsalted butter
110ml double cream
4 eggs
1 egg, yolk only
110g sugar

Preparation method

Line the tart ring with sweet pastry and bake blind.
Melt the chocolate, butter and cream in a bowl over boiling water.
In a mixer, whisk the eggs, yolk and sugar on full speed until thick, light and fluffy.
Fold the eggs through the melted chocolate mix very carefully and fill the tart mould to the top.
Cook in a cool oven at 150C for 10 minutes. Allow to cool completely.
Do not refrigerate.

For the sauce

250ml single cream
1 vanilla pod, split lengthways
100g white chocolate, chopped
raspberries and fresh mint sprigs, to serve

Review | Old Mac Daddy Luxury Trailer Park | Elgin

kylie — Fri, 25 Jan 2013 09:06:16 +0000

There were a few things we tried to avoid during the festive season. One was the beach, especially on Boxing Day, and the other was eating out. The good places were full and roads and byways to get around were jammed with people from everywhere but the Cape (see how we’re not pointing any fingers here).

SO, once things settled down a bit we headed away for a night (mostly to celebrate the birthday of Executive Chef Gustaaf) to a place not so far away, but far enough.

Trailer parks would usually tend to conjure up images of white vested, over weight men drinking beer out of cans and mama in her curlers reprimanding her 7 children. Not this one. This one-of-a-kind luxury trailer park is set in the apple growing region of Elgin and epitomizes South Africa’s creative flair set alongside it’s natural beauty.

Each of the 12 trailers has its own theme, from ‘Life before colour’, tasteful black and white decor to ‘For better or for boerewors’ decked out with relics from a bygone era.

We stayed in ‘The Private life of Plants’ which was a chic botanists place of research. Each trailer (bar two) have a corrugated iron/wood/glass living unit attached which comprises of lounge area and bathroom. They’re more than spacious for two and extremely comfy.

A dip in the salt-water pool and an ice-cold glass of Everson’s cider on tap while plunked on one of the sun loungers is a must after arrival.

The restaurant/bar area is a beautiful natural wooden structure with huge windows at both ends, and we’re not surprised it’s used as a wedding venue.

Their forte is by far their wood fired pizzas, which are perfectly thin and have far from the usual toppings. They make a great Caesar salad with shards of whole wheat pizza bread instead of croutons and a mean burger with huge crispy onion rings and skinny fries. It’s simple cooking done well and served with a smile.

You can also enjoy any of their meals as ‘trailer service’ on your own private balcony.

If you’re keen to walk off those fries then there are numerous trails, plus mountain bikes and fishing rods for rent.

We opted for the sun loungers and cider *relaxing sigh*

The Wedding of Alcois and Wicus | Laurent at Lourensford Estate

kylie — Mon, 17 Dec 2012 09:42:32 +0000

What a special couple to work with. They knew what they wanted and we were so happy to design a truly South African inspired menu. It doesn’t get more traditional than roosterkoek with fig preserve and cheese and then the deliciously decadent biltong and cheddar soup! The setting was a chilly wintry day on the Estate and so the comfort food went down a treat. While the rain came down in buckets outside everyone was enjoying the stunning decor and heart warming speeches. Another truly awesome Laurent wedding we’ll be remembering for some time.

The Menu

CANAPES

cape malay chicken salad served on a poppadom with pineapple & coriander salsa

panko crusted kingklip with tartare sauce & malt vinegar

parmesan & rosemary shortbread with herbed feta & slow roasted cherry tomato

“oepsies” – streaky bacon wrapped around a stick and served with homemade bbq sauce

FOREWORD

traditional “roosterkoek” served straight off the braai with sultana jam, fig preserve, cheddar
cheese & biltong

SOUP COURSE

biltong & cheddar soup with farm bread croutons

MAIN CHAPTER

pan-grilled beef fillet served with braised beef shin, pomme dauphinoise &
young baby vegetables finished with a red wine jus

THE END

three layered chocolate mousse served in a shot glass

new york style cheesecake with fresh berry garnish

Springbokkie – peppermint liquer jelly with amarula mousse & peppermint crisp

soft serve ice cream truck

In their own words

Toe die beplanning vir ons groot dag begin het, was die spyskaart heel bo-aan ons lysie. Dit moes groot rugbymanne en boere voed en ons wou egte boerekos hê met ‘n tikkie Kaapse flair. Met die tasting vooraf het Stir ons voete onder ons uitgeslaan en ons het dadelik geweet dat
ons die perfekte span gekry het om hierdie groot taak te verrig. Ons het geen twyfel geha

d dat die kos onvergeetlik sou wees nie. Die terugvoering van die gaste was ongelooflik! Almal wou op die aand sien wie die sjef is wat sulke eg tradisionele boerekos in die Kaap perfek
vir die Kalahari boere kon voorbereid. Ons moes spesiaal vir Gustaaf uit die kombuis roep en hom voorstel! Al die gaste was gaande daaroor en ek is seker daarvan elke bord het leeg terug gegaan kombuis toe.
Baie dankie aan Gustaaf en sy span by Stir dat julle ons spesiale dag ekstra spesiaal gemaak het.

Alcois

Recipe | Canapes for Christmas | Entertaining

kylie — Fri, 14 Dec 2012 08:12:16 +0000

Unlike those of the northern hemisphere, building snowmen and warming their tummies with gluvine and piping hot roasted meals from the oven, we’re trying to cool down by drinking ice cold drinks and eating light.

We’ve also all had quite enough of turkey and gammon and want to try something more unconventional. Christmas gatherings are usually quite lengthly affairs so starting off with canapes and keeping guests topped up with ice cold beers and wine is what it’s all about.

We’ve chosen our top 3 canapes, bearing in mind how time consuming and easy they are to make at home, and recommend you give them a bash this festive season. All recipes are for 10 canapes.

Cold smoked trout on buckwheat blini with beluga caviar and creme fraiche

You’ll need:

125g cold smoked trout

25 g beluga caviar

125g creme fraiche

buckwheat flour

egg

water

First make your blinis:

1/2 cup all purpose flour

1/3 cup buckwheat flour

4 teaspoons sugar

1 1/4 teaspoons active dry yeast

1/4 teaspoon (generous) salt

1 cup whole milk

3 tablespoons butter, cut into cubes

2 large eggs, lightly beaten

Melted butter

Whisk first 5 ingredients in medium bowl.Place milk and butter in small saucepan. Stir over low heat until butter melts. Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, 1 to 1 1/2 hours.Whisk buckwheat batter to deflate; then whisk in eggs. Do ahead Can be prepared 1 day ahead. Transfer to large bowl. Cover; chill (may increase in volume; rewhisk before using).

Preheat oven to 180°C. Heat griddle or large skillet over medium heat. Brush lightly with melted butter. Working in batches, pour 2 tablespoons batter for each blini onto griddle, spacing apart. Cook until bubbles form on top and begin to pop, about 1 1/2 minutes. Turn blinis; cook until golden brown on bottom, about 1 1/2 minutes. Transfer to baking sheet. Tent with foil and place in oven to keep warm while cooking remaining blinis. Do ahead Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 220°C oven 5 minutes.

Then simply spread a layer of creme fraiche, elegantly place some cold smoked trout and a small amount of caviar on the very top. DONE!

Panko-breaded prawns served in petite glass with chilli and lime dipping sauce

You’ll need:

8 medium sized prawns, clean and deshelled(leaving the tail)

1 egg

1/2 cup flour

1 cup panko japanese breadcrumbs

oil for frying

Coat prawns in flour, then beaten egg and then in the panko. Deep fry for 2-3 minutes or until golden brown. Place on kitchen towel and serve immediately!

Dipping sauce:

1 red chill

100ml rice wine vinegar

50g caster sugar

2 cloves garlic, roughly chopped

1 tbsp sea salt

Place all ingredients in a blender and pulse until garlic and chillies are in small pieces (but not smooth). Place sauce in a saucepan over a medium heat, bring to the boil and cook for 5-10 minutes, stirring occasionally.Reduce heat to low and cook for 20-30 minutes, or until sauce thickens. Pour into a sterilised glass bottle or jar and allow to cool before using.

Dukkah rubbed turkey skewer with spicy harissa dipping sauce

You’ll need:

250g turkey thigh

Dukkah Rub

Harissa paste

Plain yoghurt(we like greek style double cream!)

Small wooden skewers

Cut turkey into small cubes and place onto skewers

Lightly coat in olive oil and then rub with dukkah.

Pan fry or grill on the braai, turning once, for 5 minutes each side.

Mix 1 tbsp harissa paste with 1 cup yoghurt or add more paste if you prefer a little spicier!

Credit: Inecke Photography

Overture | Hidden Valley

kylie — Fri, 30 Nov 2012 07:35:33 +0000

This eating experience is not short of reviews and definitely not short of good ones.

Recently having dined there again we thought it only appropriate to give our five cents worth as this is the type of cuisine that inspires us at Stir.

Bertus knows his stuff. When we say ‘stuff’, more specifically we mean combining unsuspecting ingredients to create something visually extraordinary and a symphony for the taste buds. The food is not flashy, but rather down-to-earth with a classy finish. It starts with a beautiful meze for the table, comprising of freshly baked breads, dips, olives and silky olive oil to get the juices flowing. Wash this down with a glass of complimentary bubbles and you’re on your way to enjoy one of the best meals you’ve surely had in a very long time.

Bertus enjoys using the “under dog” of ingredients and turning them into something worthier than their top contenders. We ate a lightly smoked freshwater barb salad, which blew us away. A fish that you’d be surprised to see on the menu of South Africa’s 4^th rated restaurant (Eat Out Awards). We also enjoyed a delicate course of perfectly cooked hake with moules mariniere and a ribbon of freshly prepared parpadelle pasta. One of the meat course which quite literally melted in our mouths; Matured Entrecote, asparagus, sauteed cepe, pomme fondant. The best almond soufflé with a smooth home made vanilla bean ice cream creating the perfect balance of flavours and temperatures.

With a vista of vineyards and mountains, top class service and the most perfectly paired wines, we could go back at least once a month and never have enough of this place. Inspiring to say the very least.

The Wedding of Zintle and Victor | Laurent @ Lourensford

kylie — Thu, 15 Nov 2012 12:14:03 +0000

Dubbed as the wedding of the year, we were so honoured and excited to put together the menu for this glam couple. The Aleit Group outdid themselves, as per usual when it came down to all the fine and finest details and we slotted right in with an awesome Stir-style menu that went down, quite literally, extremely well(even if we do say so ourselves)

THE MENU

CANAPES

harissa spiced lamb cutlets served with tzatziki in mini ceramics
“Plankievleis” – with bay leaves & rock salt served with herb butter & dipping sauce
lightly curried lamb “sosaties” served on tomato salsa
dhukkah rubbed chicken thighs served on moroccan couscous
pulled Lamb shoulder flatbreads with tomato petals, caramelized onions, mozzarella &
coriander & yoghurt dressing

OVERTURE

baby spinach, avocado & mango salad served with skewered mozambican tiger prawns,
finished with a Citrus emulsion

SYMPHONY – BUFFET TO TABLE

rotisserie style french roast chicken served with sauce soubise
individual red wine braised lamb shanks
tomato chakalaka
Accompanied by stiff pap, duck fat roasted potatoes, savoury Rice, green vegetables in
gremolata Butter & caprese salad

ENCORE
“Springbokkies” – peppermint jelly topped with chocolate & amarula mousse finished with
crumbed peppermint crisp
mini milktarts & malva pudding

MIDNIGHT SNACK
lamb done on the spit served in pita pockets with tzatziki & salsa