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Catharina’s is
on track for re-opening on the 1st December with totally
new branding and a Sommelier joining the staff. There is great
excitement in the air. Garth and his team have created an
innovative and fresh menu to match the superb new restaurant.
Lots of fresh sea food (no endangered species) and al fresco all
the way ...
Sunday Jazz Luncheons will
resume on the 7th December with Joe Schaffers and friends playing all our
favourite standards and the sumptuous buffet to titillate our
taste buds.
It
is recommended that you book.
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Diarise ...
18th December for Christmas Carols and light classics under the
stars at Steenberg.
A very exciting programme is planned,
more in the next newsletter ...
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Garth
Almazan has shared two of his special recipes with us. Great
for entertaining and perfect for the warmer weather. The Wild
Mushroom Pâté is delicious and keeps well in the
fridge. The Focaccia surprisingly
easy to make and smells divine when baking.
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Wild Mushroom Pâté
250g
mixed mushrooms (button, brown, shitake, porcini) cleaned and
finely chopped
60g
butter
1
twig fresh rosemary
1t
chopped garlic
30ml
soya sauce
30ml
sweet sherry
1
medium onion, finely chopped
3T
chopped parsley
250g
(1 tub) low fat cottage cheese
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Place all ingredients except cheese in a
saucepan and allow to simmer until mixture
is nearly dry and onions are soft.
Remove
rosemary twig and allow mixture to cool.
Add
cottage cheese and blend in a blender or leave it chunky if u
prefer.
Put
in a bowl and refrigerate overnight.
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Bacon, Spinach, Feta, Sundried
Tomato and Olive Focaccia
½t
castor sugar
2t
dried yeast
800ml
lukewarm water
1
kg plain flour
2t
salt
50g
cooked and chopped bacon
50g
blanched and chopped spinach
50g
crumbed feta
50g
chopped sundried tomatoes
50g
chopped calamata olives
2T
olive oil
Cornmeal
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Put
the sugar and yeast in a small bowl and stir in 60ml of the water.
Leave in a draught-free spot to activate. If the yeast does not
bubble and foam in 5 minutes, throw it away and start again.
Mix
the flour and salt in a bowl or in a food processor fitted with a
plastic blade. Add the olive oil, the yeast mixture and
three-quarters or the remaining water. Add the bacon, spinach,
feta, sundried tomato and olives. Mix
then add the rest of the water a little at a time, until the dough
loosely clumps together. Transfer to a lightly floured surface and
knead for 8 minutes until smooth, or until the impression made by a
finger springs back immediately.
Rub
the inside of a large bowl with olive oil. Roll the ball of dough
around in the bowl to coat it with olive oil, and then cut a
shallow cross on the top or the ball with a sharp knife. Leave the
dough in the bowl, cover with a tea towel or put in a plastic bag
and leave in a draught-free spot for 1-1 and a half hours until
doubled in size.
Punch
down the dough to its original size, and then divide into equal
portions. Roll each portion of dough into a 28 x 20 cm rectangle,
and then use the heels of your hands, working from the centre of
the dough outwards, to make a 38 x 28 cm rectangle.
Lightly
oil 2 baking trays and dust with cornmeal. Put a portion of dough
in the centre of each tray and press out to fill the tray. Slide
the tray inside a plastic bag. Seal and leave in a draught free
spot for 2 hours to rise again. Bake for 20 minutes at 180 degrees
Celsius.
Allow
to cool before serving.
Ed’s
note: Lovely with a Klein Steenberg Rosé.
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