nomu recipe mailer vol52 feb10

7/27/2019 NoMU Recipe Mailer Vol52 Feb10

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WINE PAIRING:The JoostenbergNoble Late Harvest 2009has become a South African benchmark. The wine has a beautifully pale strawcolour.

The nose & palate are characterized by lime, pineapple, marmalade and honey comb flavours. Although the sugar levels are very high, the acidity

lingers on the finish and allows for a superbly balanced finish. Here we match decadence with decadence.

A perfect romantic moment should not require too much effort.

Indulge in the best ingredients (the right person being the most

important!), and the rest should take care of itself! Here are some

luscious favourites that ought to put you firmly in control of the

occasion, knocking Cupid firmly into the passengers seat this year.

TIPS: Depending on your recipe, you can also coat your ramekins with finely grated chocolate, finely ground nuts, toasted coconut

or grated cheese like parmesan if making a savoury souffle.

Preheat the oven to 190 C.

To prepare the custard base, heat the milk in a saucepan with the vanilla extract until just before boiling point. Meanwhile beat the egg

yolks and sugar together in a large bowl with an electric whisk until pale and creamy. Add the flour and cornflour into the egg mixture a

third at a time until well incorporated. Then very slowly while whisking continuously to prevent the eggs fromcurdling add the hot milk to

the egg mixture, then pour it back into the saucepan and stir continuously over low heat. Continue until the custard is smooth and thick.

Transfer to a bowl, placing a piece of clingfilmdirectly onto the top of the custard to prevent a skin fromforming, and allow to cool.

To make the ganache, scald the creamin a heavy based saucepan and remove fromthe heat. Add the chocolate chunks and cocoa powderand stir until melted and smooth. Allow to cool completely before adding it to the cooled custard. Whisk the egg whites in a clean dry bowl

until they formsoft peaks, then very gradually add the sugar one tablespoon at a time until all the sugar has been incorporated and the

egg whites have a stiff meringue type consistency.

Very carefully with a metal spoon fold the egg whites into the prepared custard. Fold one large spoon of egg whites to begin with in order

to loosen the eggs. Make sure that you have no pockets of egg whites left as this will create uneven cooking. Spoon the mixture to the top

of the ramekins, knocking themdown on the kitchen counter to remove any air pockets. Level the surface with a palette knife, then using

your thumb, wipe around the entire inside edge of the ramekin to prevent sticking and to ensure a straight rise.

Place on a baking tray on the middle shelf in the oven and bake for 15 minutes until they have risen and browned. Serve pronto!

Makes 8

To prepare 8 x 200ml ramekins:

2 tbsp softened unsalted butter

2 tbspNoMU Cocoa powder4 tbsp caster sugar

This is the number one rule for a successful souffle! In order for the souffle to rise up, the ramekin needs to be brushed generously with

softened butter all the way to the top rim. After buttering the inside of the ramekin, chill to set briefly then coat the butter evenly with

a mix of cocoa powder and caster sugar, tilting to distribute evenly and to shake off the excess.

food files52

20g flour, sifted

5g corn flour, sifted


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crayfish linguini

For the tomato sauce

2 large ripe tomatoes

1 tbsp hot water (use the waterthat the pasta was cooked in)

tspNoMU Vegetable Fond

A pinch of saffron strands

2 small or 1 large shallot,peeled and finely chopped

Glug of olive oil, for frying

1 clove garlic, minced

2 large crayfish tails

2 tbsp olive oil

tspNoMU Hooked Grinder

tbsp butter

250g linguini

To peel the tomatoes, use a sharp knife to score each one with

a cross and place in a bowl of boiling water for a few minutes.

Remove with a slotted spoon and carefully peel away the skin.

Slice in half and remove the pith. Dice each half into cm

pieces. Prepare the pasta according to packet instructions.

Drain the pasta, but reserve one tablespoon of the pasta water

in a small bowl. Place the NoMU Fond and the saffron into the

bowl with the water and stir to dissolve.

Remove the crayfish tails fromthe shell and slice in halflengthways. Drizzle with the olive oil and season themwith

the NoMU Hooked Grinder. Melt the butter in a pan until it is

just sizzling. Flash fry the halved crayfish tails until they are

pink and golden and are just cooked through. Slice two of the

crayfish halves into pieces and set aside the other two halves

and keep themwarm.

In a large saucepan, saute the shallots in the olive oil until

they are translucent. Add the garlic and the tomato and saute

for a minute. Do not leave it on for too long as you do not

want the tomato to cook and become soft. Add the prepared

stock mixture and allow it to bubble away for another minute.

Add the sliced crayfish to the tomato sauce and stir through.Add the cooked pasta to the tomato sauce and toss to combine.

To serve, dish the pasta into two large serving bowls and place

the remaining crayfish tail halves on top of each portion.

Serves: 2

WINE PAIRING:Joostenberg

Fairhead 2008, an ideal match.

The wine is a blend of CheninBlanc and Viognier. It is a rich,

textured wine with hints of

apricots and blossoms.

WINE PAIRING: AA BadenhorstFamily Redis the familys

first vintage. The aromas are lifted with notes of blackberries,

liquorice, violets, black tea and incense perfume. The palate

entry is quite dense with lavender and dark berry fruit. The

finish is dry with well spread tannins ending with savoury

and currant flavours.

225g fresh cherries, pitted

cup Port2 tbsp redcurrant jelly

cup red wine vinegar

2 garlic cloves,finely chopped

1 tsp tomato paste

cupNoMU Chicken Fond

3 tbsp butter, cubed

2 duck breasts

NoMU Roast Rub

NoMU Just Salt

NoMU Just Pepper

Extra virgin olive oil

Fresh herbs, for serving

Place the pitted cherries in a saucepan along with the port and the

jelly. Simmer over a low to mediumheat for about 5 minutes, or untilthe cherries are tender.

Using a sharp knife, finely score the skin on the duck breasts and

season well with salt, pepper and Roast Rub. Pour a glug of olive oil

into a heavy-based frying pan and place over a mediumheat. Place

the breasts into the pan, skin side down and fry themuntil they are

well browned and the skin is crisp. This process also helps to render

out most of the fat fromthe skin, so be patient and dont turn them

too soon. Turn the breasts over and fry for a further 2-3 minutes until

cooked but still slightly pink. Do not overcook the breasts as the

meat will become tough. Set breasts aside, covered, and keep warm.

Pour off the excess fat from the frying pan and add the vinegar.

Bring this to the boil until it has reduced to about one tablespoon.Add the garlic and the tomato paste and stir through.

Next, pour the wine fromthe cherry mixture into the pan and add the NoMU Chicken Fond, boil until

it once again reduces by more than half of the original quantity. Add the cherries and stir over a low

heat. Remove the pan fromthe stove and add the butter, a cube at a time, stirring constantly and

allowing it to melt. This will enrich the sauce and give it a lovely glossy sheen. Season with NoMU Just

Salt and NoMU Just Pepper to taste.

Slice the duck breasts and serve with fondant potatoes, cherry sauce and steamed greens.

Serves: 2

Note: If cherries are no longer in season, good quality tinned cherries would be a good substitute.

4 Mediterranean potatoes1 tbsp olive oil

50g butter

400ml boiling water

1tspNoMU Vegetable Fond

1 sprig fresh thyme

NoMU Just Salt andNoMU Just Pepper

Peel and cut the potatoes lengthways into 1cmthick oval disks. (Use the off-cuts to make mash for the kids!) In a heavy-based fryingpan, heat the oil and 1 tbsp of the butter and gently saute the potatoes. Do this over a very low heat until the potatoes are evenly golden.

To prepare the stock, add the NoMU Vegetable Fond to the boiling water, and stir well to dissolve. Add the remaining butter to the

potatoes, along with 200ml of the prepared stock. Keeping the pan at a low heat, allow the potatoes to simmer for about 15 minutes.

Add the remaining stock and the thyme and leave to cook for a further 35-40 minutes until the stock has reduced and the potatoes

are tender. Season with NoMU Just Salt and NoMU Just Pepper.

Serves: 2

magret aux cerises served on fondant potatoes

fondant potatoes


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WINE PAIRING: MAN Vintners Sauvignon Blanc 2009. This wine is

reminiscent of pineapple and limes and has a flinty touch. I t is known

as a good accompaniment to goats cheese. The wine is also good with

sushi, fish dishes and salads or simply as an aperitif. Serve chilled.

WINE PAIRING: AA Badenhorst, Secateurs Roseis a truly unique

rose as it was made fromvery old vines and really displays the

minerality that characterises the wines fromthe farm. The aromas

are complex red fruits, spice, rose water and currants and thepalate is generous and textured with a long finish. The combination

of the dish and wines complex flavours is a great match.

Clean a one litre glass jar that has a secure lid. Place the cheese into the

jar. We used the firmer goats cheese rounds with rind called crottin, but

the softer chevre is also perfect. Add the bay leaves, the thyme and the

peppercorns and pour the oil over the cheeses into the jar. You will need

enough oil to cover the cheeses. Securely place the lid onto the jar and

store in a cool place for at least a week before using them.

Pre-heat the oven grill. Cut 1 crottin in half so that you have 2 thick slices

and place the cheese rounds on top of the baguette slices. Brush the top

with some of the flavoured oil and sprinkle a pinch of Italian rub onto each

piece of goats cheese. Arrange on a baking tray and place under the hot

grill until the cheese is bubbling and hot and the bread has browned.

While the cheeses are grilling prepare the dressing by whisking all the

ingredients together until well combined. Arrange the salad greens onto

serving plates and generously drizzle with dressing. Place the grilled goatscheese toasts onto the leaves and serve immediately.

Serves: 4

TIP: As you use the cheese rounds, add more cheese to the jar along with

more olive oil and leave to marinade with the flavourings. The marinating

cheeses can be kept for up to 4 weeks.

When Paul and I go to Paris, this is the first thing I order (OK, the 2nd thing

after a glass of chilled champagne). I love the rich yet simple flavours of

this salad. This is an ideal starter to serve at a dinner party, or a delicious

lunch time offering served with freshly baked artisan bread and sun-ripened

figs if you happen to have themlying around!

For the marinade

4 small goats cheese rounds(about 75g each)

2 fresh bay leaves

3 sprigs fresh thyme

2 tsp peppercorns+375ml olive oil

For the salad

8 slices artisan baguette

Pinch ofNoMU Italian Rub

100g mesclun salad greens,alternatively use baby salad leaves

For the dressing

60ml oil fromthecheese marinade

60ml red wine vinegar orwhite balsamic vinegar

Juice of lemon

NoMU Just Salt

NoMU Just Pepper

Ive always been curious about this exotic and indulgent recipe from

Laura Esquivels unforgettable book Like Water for Chocolate. Unusual

ingredients such as pureed chestnuts, cactus fruit and organic red rose

petals may not always be in your grocery cupboard, but what better

occasion than Valentines Day to inspire some magic through your meal!


Place most of the rose petals (reserving a small handful), cactus fruit, chestnuts

(or puree) and aniseed into a blender. Puree until the mixture is smooth.

Do not worry if the rose petals are still slightly visible.

In a large saucepan, melt the butter over a low to mediumheat. Add the

garlic and saute until lightly golden. Add the puree and stir through. Pour

the prepared NoMU Chicken Fond into the sauce and allow it to simmer for

about 10 minutes until reduced and thickened. Add the honey and seasoning

and stir through.

Remove the pan fromthe stove and pour the sauce through a sieve into a

clean pan. You will need to coax the sauce to go through the sieve by

pushing it gently with a spoon. Add the rose water and remaining petals

to the sauce and stir. Keep the sauce warmwhile you prepare the quail.

Rub the quails generously with the butter and then sprinkle with the NoMU Roast

Rub. Brown the quails on the stove in an oven-proof pan until golden all over.Place the pan into the oven for about 30-40 minutes. Once the quails are golden

brown and cooked through, remove fromthe oven and drain off any excess fat.

To serve, spoon the sauce attractively onto heated plates and place a quail

on top. Serve with Fondant potatoes and steamed greens.

Serves: 2 for a main course or 4 as a starter.

4 quails

2 tbsp butter

1 tspNoMU Roast Rub

Rose Petal Sauce

Petals from12 organic red roses

1 cactus fruit/ prickly pear, peeled

12 chestnuts (or 100g puree)

1 tsp aniseed

1 cup boiling water

1 cup preparedNoMU Chicken Fond

1 tbsp butter

2 cloves garlic, minced

2 tbsp honey

NoMU Just Salt andNoMU Just Pepper

1 tsp rose water

grilled marinated goats cheese salad quail in rose petal sauce


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cherry clafoutisPronounced ,kla-foo-tee,-a traditional French batter cake that is easy to make but not

to resist. For added indulgence, add a splash of cognac or kirsch as it comes out of the

oven. Equally delicious with other seasonal fruit such as apricots, plums or Summer berries.

Lightly butter one large or 8 small individual tart dishes and sprinkle lightly with

caster sugar, shaking off the excess. Arrange the cherries in the base and pour the

batter over them. Place into the oven and bake for about 20-25 minutes for individual

tarts or 35-40 minutes for a large tart or until the clafoutis is/are puffed, set and

golden brown.

Remove fromthe oven, douse with Cognac or Kirsch (optional), dust with icing sugar

and serve hot with whipped creamflavoured with a few pumps of NoMU Vanilla Paste.

Makes: 1 large or 8 induvidual.

TIPS:.To keep the beautiful cherry shape intact, and for extra flavour, if you do nothave a cherry stoner, leave the pips in but be sure to warn your guests!

. For the tart to rise properly, the oven door should not be opened during

cooking time.. If you over-mix your batter your dough will be heavy and tough..Your clafoutis will sink a tad after you remove it fromthe oven. Dont worry,

this is unavoidable.


Rinse the cherries and remove the stems and pips

(optional) using a cherry stoner.

In a mediumsized bowl, sift the dry ingredients and

stir to combine. Create a well in the centre. Beat the

eggs, milk and vanilla extract together. Pour the wet

ingredients into the centre of the well and beat

together until you have a smooth batter. DO NOTOVERMIX! Set aside.

60g flour

100g caster sugar

tsp salt

4 large eggs

2 cups milk

tspNoMU Vanilla Extract

2 tsp unsalted butter

1 tbsp caster sugar to coat

360g fresh cherriesIcing sugar to dust

sour cream hot cakes withcrispy bacon

1 cup cake flour

2 tsp baking powder

Pinch of salt

tspNoMU Sweet Rub

1 tbsp soft brown sugar125ml sour cream

2 eggs, separated

1 tspNoMU Vanilla Extract

Melted butter, for frying

Sift the flour, the baking powder and the salt together into a large mixing bowl.

Add the NoMU Sweet Rub and the sugar and stir through. In another bowl, combine

the egg yolks, the sour creamand the NoMU Vanilla Extract. Add this wet mixture

to the dry ingredients and mix until it is just combined. Set aside.

In another clean, dry bowl beat the egg whites until soft peaks form. Carefully fold

the egg whites into the batter.

To cook the hot cakes, heat a large non-stick frying pan over a mediumheat. Brush

the pan with a little bit of melted butter. Spoon measures of one tablespoon of

the mixture into the pan and cook the hot cakes for two minutes on one side or

until little bubbles appear on the surface. Flip the hot cakes over and cook for a

further minute until evenly golden.

Grill rashers of streaky bacon in a pan or under a hot grill until crisp and serve with

the hot cakes with lashings of butter and honey and delicious farm-fresh green figs.

Serves: 2

Tip:Keep the cooked hot cakes warmby placing a dinner plate over a pot of simmering

water. Cover the hot cakes with a clean tea towel until ready to serve.

To serve

6 rashers of streakybacon

Honey

ButterFresh figs

nomu recipe mailer vol52 feb10

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