These warm winter recipes from Gabriëlskloof Restaurant’s executive chef Frans Groenewald are just what your long weekend needs! Bring on the big chill (our appetites are ready!)
DUCK AU VIN
Ingredients
20g salt and pepper
4 free range duck legs
200g duck fat
2 cloves garlic crushed
4 sprigs thyme
30g butter
1 diced onion
100g bacon lardens (I use Richard Bosman)
150g button mushrooms
100g pearl onions
1 garlic clove
500ml Gabriëlskloof red blend
500ml homemade beef stock
Optional brown sugar
Method
Season duck legs with salt and pepper and brown in a pan
Cover duck legs with duck fat, crushed garlic and thyme and then cover pan with foil. Place pan in oven and cook for 35/45min on 150’C. You would like the legs to be cooked 50% at this stage. (This process is the same way you will make duck confit).
In meantime melt the butter in a casserole, add the diced onion, when onion becomes tender add bacon and finely chopped garlic. Fry till bacon becomes nice and crispy.
Add the pearl onions and caramelise it.
Add the button mushrooms and fry gently.
Add the red wine and let it simmer for 3/5min
Add the beef stock and cook a further 8 min
When the duck is ready remove from fat and add duck to casserole and simmer on a low heat till duck is nice and tender and come of the bone easily. The sauce should become thick by know, if not remove the lid from the casserole.
Taste the sauce and if you find it to acidity you can add brown sugar.
Served on creamy mashed potatoes and steamed green veg.
POTATO AND ARTICHOKE SOUP TOPPED WITH PROSCIUTTO CRISPS AND TRUFFLE OIL
Ingredients
2kg peeled and diced potatoes
1kg preserved artichokes
Juice of a lemon
30g of butter
2 onions finely diced
2 cloves garlic finely chopped
1.5l veg or chicken stock (remember fresh is best)
2 cups full cream milk
2 cups cream
3 sprigs of thyme
6 slices of prosciutto
Truffle oil
Method
Melt butter in a med saucepan, add onion and cook till tender.
Add garlic and potatoes and stir well through the onion and butter mix.
Cover with chosen stock, lemon juice and milk and let simmer till potatoes are half way cooked.
Add artichokes and thyme and let simmer till veg are nice and soft.
Let the mixture cool and puree soup in a food processor till very smooth.
When ready to reheat add all the cream and bring to the boil gently.
To serve drizzle with truffle oil and prosciutto crisps.
*Note
To make the prosciutto crisps, place prosciutto in oven on baking paper at 120C for 10 min or until crispy. This can be done before hand.
MOTHERS SOUSKLUITJIES (cinnamon dumplings)
Ingredients
4 cups full cream milk
1 cinnamon stick
1 vanilla pod
40ml maizena
40ml cake flour
40ml custard powder
5ml salt
2 egg yolks
2egg whites
Cinnamon sugar
40ml unsalted butter
Method
Mix the maizena, flour and custard powder with a little of the milk to make a runny paste.
Take the rest of the milk,vanilla pod and cinnamon stick and bring to a boil
Add the flour mixture to the boiling milk mixture and stir well. Bring to a boil and let simmer for 3 min, but keep on stirring well.
Remove the vanilla pod and cinnamon stick.
Then remove from heat and mix in the egg yolks.
Let cool for a good 10min (still warm, but not boiling hot).
Now beat the egg whites to a soft peak stage.
Fold the egg whites into the above mixture.
Dish tablespoons of mixture in an oven proof dish and sprinkle generously with cinnamon sugar.
Make little dots with the butter in between the dumplings.
Cover dish with tin foil and reheat in oven at 160C for 8/10min when needed.
*Note
I never make my dumplings longer than 4 hours ahead of serving time. Serve with orange preserve and toasted almonds.
Looking for a quick and easy meal to make? This s uperfood salad will become your new go-to meal.
