Posted in Breakfast, Recipe, restaurant

New Breakfast & Lunch Menu 2017

Trading Hours: Wednesday – Saturday: 08:00 – 14:00

Address: 217 Soutpansberg Road, Rietondale, Pretoria

Breakfast

(served from 08:30 – 11:00)
Corn Waffle & Biltong – R80
Cream Cheese | Mushrooms | Rocket

Spicy Mince & Polenta – R80
Soft Baked Egg | Basil Pesto | Cheese

Breakfast Roti – R70
Scrambled Eggs | Bacon | Grilled Aubergine

Breakfast Couscous Salad – R70 (v)
Soft Poached Egg | Feta | Asparagus
Add Bacon or Chorizo – R25

Plain Old House Brekkie – R65
Two Fried Eggs | 2 Rashers Bacon | Baked Beans in Tomato Relish | Cheese | Toasted Ciabatta

Two Mediterranean Scones – R65
Filled with Feta, Sundried Tomatoes & Basil Pesto | Cream Cheese | Olive Tapenade
Add 4 Salami Slices – R25

Chef’s Homemade Muesli – R65
Peanut Butter & Coconut Milk | Yogurt

Lunch Menu

(served from 11:30 – 14:00)

Curry of the Week – R95 | R120
Please ask your waiter which is available:
Vegetarian Curry – R95
Meat Based Curry – R120

Grilled Haloumi Stack – R95
Lentils | Grilled Veggies | Basil Oil | Olive Tapenade
Add Smoked Chicken: R20

Smoked Chicken Salad – R95
Couscous | Dried Fruit | Curry Dressing

Beef Carpaccio Salad – R125
Cos Salad | Apricots | Passion Fruit Mayo | Bruschetta

Pulled Pork Hamburger – R95
Potato Wedges | Cabbage Salad

Chili Satay Pork Belly – R150
Couscous | Veggies

Beef Ribeye – R150
Chimichurri | Lentils | Veggies

Smoked Snoek – R120
Fennel & Courgette | Lemon Dressing
Desserts:

Chocolate Brownie – R60

Passion Fruit & Chocolate Pot au Cremé – R60

Taste Café Indian Mess – R50

 

Posted in Breakfast, Recipe

Caramelised Apricots & Pork Sausage Breakfast

Did you know that if you dream of apricots it is suppose to mean that good luck will soon follow?

Did you know that the word “apricot” means “precious” in Latin? Apricots ripen earlier than most summer fruits, making them a precious commodity every spring.

The apricot tree emerged in China more than 4,000 years ago and eventually made its way across Asia to the Mediterranean. Centuries later, Spanish explorers introduced the apricot to the New World and planted the trees all over the west coast. Today, farmers in California’s San Joaquin Valley produce 95% of the apricots grown in the United States.

Whether you prefer them fresh, broiled, grilled, or poached, enjoy an apricot today in honor of the occasion! Happy National Apricot Day and here is my celebration of this humble fruit that is so delightful. It is a breakfast and very quick and easy to make and assemble. We have recently served this as a course at a breakfast that we catered for.

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What you’ll need:

  • 6 Duck Eggs
  • 6 Pork Sausages (I buy mine from Laasterus Pork on the Pretoria Boeremark – go for good quality)
  • 2-3 large Aubergines to be panfried
  • 6 Slices Toasted Rye Bread
  • 50g Dolce Latte Gorgonzola
  • 12-15 Apricots, halved and kernels removed
  • 40g Demerara Sugar
  • 20g Butter
  • 100ml Balsamic Vinegar (aged 5-10 years and good quality)

To make:

  1. Start with your sausages, fry them until done, set aside. Do not slice yet.
  2. Wash and peel the aubergines, slice them thinly and fry in a pan with olive oil, salt and pepper until soft.
  3. While the sausages and aubergines are in the pan, toast the rye bread.
  4. To caramelise the apricots, put the butter in the pan, allow to melt, then sprinkle sugar over in a think layer, place apricots open side down allow the heat to caramelise the sugars. Apricots must still be firm, not soft and too soggy. Remove from pan, add the balsamic vinegar and reduce by a third. Set aside.
  5. Poach your eggs.

You are ready to assemble:

  1. Place a slice of rye in the middle of the plate.
  2. Add a heap of the fried aubergines and a poached egg on top of that.
  3. Slice the sausages at an angle, arrange on the plate with the apricots.
  4. Drizzle with the balsamic reduction and sprinkle some dolce latte around the plate, some black pepper and salt on the egg and serve.