|
Winter
Warmer...
Executive Chef, Garth Almazan has created a new and exciting
feel to his eclectic menu at Catharina’s.
Catharina’s is celebrating winter with roaring fires
and a real value for money ‘Winter Warmer’ menu.
The menus change frequently and can be seen on the website and
enjoyed at the exquisite new look Catharina’s.
|
LUNCHEON
Two Course Set Menu
R125 per person
or
Three Course Set Menu
R165 per person
DINNER
Three Course Set Menu
R195 per person
(All options include a glass of Steenberg Red or White wine)
|
|
Braised Shoulder of Lamb
is this week’s entrée...
The Winter Warmer menus continue to the end of August 2009.
Please telephone Catharina’s on 021 713 2222 for more
information or to book.
Super Garth...
|
|
Results
for Taste of Cape Town's
most popular dishes
We
asked you to vote for your favourite
dishes at this year's Taste of Cape Town... and here are the
results.
The
most popular dish as voted for by festival goers on Eat Out is
the Mushroom, oven-dried tomato and goat's cheese tart, basil
pesto, watercress - as created by Garth Almazan of Catharina's
(pictured).
No surprise to the
Garth Almazan Fan Club! We are proud of you Garth!
Garth has kindly
shared his recipe with us.
|
MUSHROOM, SUN DRIED TOMATO AND GOATS CHEESE TART
Ingredients
100g dried shitake mushrooms
50g fresh shitake mushrooms
50g button mushrooms
50g oyster mushrooms
50g sun dried tomatoes in oil
80g goat’s feta cheese
40g chopped parsley
30g chopped chives
30g olive oil
40g butter
Phyllo pastry
Method
Bring a small
pot of water to the boil, remove from the heat and add the dried
shitake mushrooms and rehydrate for
approximately half an hour.
Meanwhile,
roughly chop the remaining mushrooms then chop and add the rehydrated shitake mushrooms.
Heat a pan till smoking and add the olive oil and the mushroom mix
and sauté for five minutes, remove from the heat and
transfer to a mixing bowl.
Roughly chop
the sundried tomatoes and crumb the feta
and add to the mushroom mix. Add the chopped parsley and chives and
season to taste with salt and freshly ground black pepper.
Cut the phyllo pastry in half and then the one half in
half again, reserve the other half for
future use. Melt the butter. Working three sheets at a time and
keeping the other sheets under a damp tea towel brush each sheet of
phyllo with the melted butter and line a
6cm cutter of mould making sure the phyllo
hangs over the edges.
Fill the
mould to the top with the mushroom mix and fold close the edges
brushing them with a little more butter to seal them. Remove the
mould and u should be left with cylindrical phyllo
parcel. Repeat the process until all the mushroom mix is used up.
Preheat the
oven at 180 degrees Celsius and line a baking tray with butter. Put
the tart on the tray and bake for approximately 20 minutes. The
tarts should be a golden brown colour
Allow to cool and serve with basil pesto and watercress tossed with
a little balsamic vinaigrette.
Serves 4- 6
|
