We invite all our banting clients (and non-banting, you will enjoy this menu just as much) to an exceptional Banting Three Course Menu. It is a great menu with awesome foodie delights on it and we would like to pack our restaurant this Sunday with Banting Foodies!
BOOKINGS ARE ESSENTIAL: 083 730 8344
Where: 217 Soutpansberg Road, Rietondale, Pretoria (Laughing Chefs Restaurant)
Time: 11am – 4pm
Three Course Banting Menu: R255 per person or eat individual courses of which one must be a main.
Beetroot Tartare | Micro Salad | Avo Cream | Basil Oil
Aubergine & Pork Canneloni
Red Pepper & Jalapeno Sauce | Mozzarella & Dolce Latte | Onion, Pumpkin Seed Crumble | Enoki Mushrooms
Pear & Cranberry Crumble
Date & Almond Crumble | Chai Ice Cream
Methods of Payment: Cash or SnapScan only.
Cooking curry is one of the delights in my life, my passion for everything Indian, from yoga right to the food is well known under my friends and customers. My Indian friends always joke that I know more about India and Hinduism than they do.
When it comes to Indian curries I like to experiment and bring you the food I ate on my many travels to India. I try to bring you those recipes that you won’t find in the Indian restaurants in South Africa – we all know a pasanda, a makni or a tikka or a vindaloo, but do you know kasundi, Kerala style or Kali Mirchi? At Taste Café Pop-up Restaurant I try to bring you the recipes you won’t find on the general menus in South Africa. And this Sunday is no exception.
Curry Set Menu – R255 per person or eat individual courses of which one must be a main.
Kerala Style Fish & Prawn Rasam (Soup) with Steamed Idlis (Fermented Rice Cakes)
Mangalorean Pulled Pork Indad Curry served with Vegetable Pilaf, Cabagge & Radish Raita & Green Chutney and Rotis
Rosewater & Pistachio Kheer (rice pudding) with Elachi Syrup
Please Remember: Bookings are ESSENTIAL, Taste Café is a pop-up restaurant and because we do only our restaurant once a week, you need to book. We try to accommodate walk-ins, but this is not always possible. For bookings please visit the Contact Page or call me on 083 730 8344 to book a table.Looking forward to have you at our pop-up venue at 217 Soutpansberg Road in Rietondale.
I think I have said this before, but I am going to confess again this morning: I love cooking fish! The many fish dishes and recipes on my blog is testament to that as well. When ever there is a piece if fish in front of me I am immediately in inspiration overdrive and when I recently had to cook tuna for a client as a main everything in me jubilated! I was so elated with the prospect of preparing and cooking it and I would like to share my inspiration for my Seared Tuna with Salmon Eggs, Wasabi, Cream Cheese and Ponzu Sauce with you. I trust that you will find it just as inspiring. Tuna is best eaten just seared on the outside and still rare on the inside. Please don’t over cook it, you will spoil a very good and expensive piece of fish. It is not a difficult recipe, but requires speed and accuracy to bring together the many small details to ensure a warm plate of food for your guests. If you have an assistant, it will help!
Hint: When you start the cooking process, place plates in the oven to warm them a little, helps to keep the dish warm.
Prep Time: 30 mins | Cook Time: 10 min| Recipe: Intricate | Serve: 6
For the Tuna & Ponzu Sauce:
- 6 x 200g Trimmed Tuna Steaks (preferably unfrozen)
- 1tsp Finely grated fresh Ginger
- 1tsp Finely minced Garlic
- 1tsp Wasabi Paste
- ¼tsp Dried Chili Flakes
- ¼tsp Ground Black Pepper
- 1tsp Thai Seven Spice
- 90ml Ponzu Sauce
- 40ml Light Soya Sauce
- 20ml Lime Juice
- 20ml Sesame Oil
- 10ml Honey
- 50ml Hoisin Sauce
For the Vegetables:
- 6 x Baby Pak Choi, cut in half
- 2 Fennel Bulbs, thinly sliced
- 6 Sping Onions, Julienned
- 150g Mung Bean Sprouts
- 1 Baby Cabbage, Thinly sliced
- 20ml Vegetable Oil
- Few Table Spoons Water
For the Cream Cheese:
- 230g Unflavoured Cream Cheese
- Good bunch of chives
For the Wasabi:
- Toasted Seame Seeds
- I tin Salmon Eggs
- For the Tuna: Mix all the ingredients for the sauce together and pour over tuna, allow to marinated at least 2 hours before you use it.
- While the tuna is marinating, prepare your vegetables by cutting and slicing them. Also mix your cream cheese and chives and allow to settle in the fridge.
- When you are ready, quickly stir fry all the vegetables, except the pak choi, in a hot pan, use a table spoon or two of water to create a steam, vegetables must be soft, but still have a slight crunch to them. Do not season the vegetables, the Ponzu Sauce and Salmon Eggs adds enough salt to the plate!
- Set the vegetables aside and quickly wilt the Pak Choi in your hot pan, set aside and keep warm.
- Remove the tuna from the marinade and sear each side for about 20-30 seconds.
- While searing the tuna, pour the marinade in the hot vegetable pan, bring to the boil, if it reduces too much add more water, you need a thin and runny sauce.
- Start by placing the two cut Pak Choi head to toes on the plate.
- Follow that with a bed of the stir fried vegetables next to it.
- Now place three dots of fresh wasabi paste on the plate and a quenelle of cream cheese to the side and decorate with the salmon eggs.
- Your tuna should be ready and hot from the pan, slice it and arrange on the bed of vegetables.
- Pour over 2 to 3 teaspoons of the Ponzu Sauce and some sesame seeds and serve!