New exciting Tasting menu for June 2011

Chef Henry Vigar’s

 ‘two for the price of one’

6 course June tasting menu at R240

An optional Wine Paring is available for R160pp

We are very pleased to announce that we will be offering our

‘two for one’ menu all through Winter and will change the menu monthly.

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Spiced cheese croquettes  avocado puree, polenta tuille, sweetcorn and  tomato salsa  

Buitenverwahcting Buiten Blanc 2010

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White bean soup  smoked tomato fondue, mushrooms and  truffle foam

Diemersdal (unwooded) Chardonnay 2010

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Butternut squash ravioli  pecorino, mushroom puree and sage beuree noisette

Klein Constantia Sauvignon Blanc 2009

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Confit shoulder of lamb  soft polenta, spinach and gremoulta

 Tokara Zondernaam Shiraz 2009

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 ‘Apple custard’   green apple jelly, custard espuma and cinnamon doughnuts

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Chocolate macaroons  salted almond ice cream and coffee puree

Graham Beck Rhona Muscadel 2008

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This menu is offered for the entire table only

Vegetarian alternatives available on request

Chocolate macaroons with dark chocolate ganache

 For the filling

The ganache filling needs to be made a day before hand.

100ml milk

10g gluose

5g gelatine leaves 

460ml cream

480g dark chocolate

Method

Melt chocolate with glucose

Bring up milk boil and add the soaked gelatine

Whisk this into chocolate bit by bit.

Then whisk in cream.

Leave to set in the fridge overnight.

For the macaroons

180g sifted icing sugar

180g sifted almond powder

75g egg white (first)

180g caster sugar                      

50ml (second)                

15g cocoa powder

Method

Pre-heat oven to 180oc

Combine second egg whit with coco powder in a small bowl and whisk till smooth, and set aside.

Then mix together the caster sugar and water in a small sauce pan cook over a high heat, using a sugar thermometer cook to 121 degrees then carefully remove from the heat.

In a large clean bowl whisk the first egg whites with an electric beater until they reach soft peaks. Add the hot sugar solution continue to whisk until the meringue becomes completely cold.

Fold in coco powder mixture fallowed by icing sugar and ground almonds.

Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 10-15 minutes. Remove from the oven and cool.

Fill the macaroons with the chocolate ganache using a piping and enjoy……..

Around the World Supper Club

La Mouette is very excited to be launching our new Around the World Supper Club which kicks off in June.  It will be a monthly occurrence on the first Wednesday of every month and the first one being on the 8th June 2011.  There will be a different theme every month based on the cuisine from different countries around the world.  We’ll be starting with France and Chef Henry has prepared an amazing menu which will be paired with wines from Glen Carlou.  Arco Laarman, winemaker at Glen Carlou will be joining us so be sure to book.

Arco Laarman has joined our French Table

19:00 for 19:30 pm

R240 pp including wine pairing for 4 courses

Amuse bouche

Glen Carlou Tortoise Hill White

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Caramelized onion soup  garlic croutons and emmenthal cheese

Glen Carlou Chardonnay

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Confit duck  Sautee potatoes, red cabbage, peppercorn sauce, apple and celeriac puree

Glen Carlou Pinot Noir

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Crème brulee  pear sorbet and champagne foam

Glen Carlou The Welder Natural Sweet

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Book now – space is limited. You can call the restaurant directly on 021 433 0856, book online or email us at reservations@lamouette.co.za or Janine@lamouette.co.za.

Birthday Twitterati Party

BOOK NOW for our one year Birthday Twitterati Party – Sunday 22nd May – 12 to 5pm – R200 gets you glass of Villiera Tradition Brut on arrival AND a 6 course canapé tasting menu with Villiera wine pairings.  The fireplaces will be on and the food and wine flowing.  Do not miss the network party of the year – booking is essential.  Book via Facebook or follow us on Twitter and book there – http://twitter.com/teamlamouette

Caramelized onion soup

Caramelized onion soup

Garlic croutons and emmenthal cheese

This recipe is a basically a French onion soup which is my favorite soup of all time which I have refined a little. The classic French onion soup is often a messy affair fighting with an oversized sodden crouton, not to say that the French are unrefined in any way. In this case the caramelized soup is blended and finished with small crisp, garlicky croutons and nutty emmenthal cheese.

Ingredients

1.5kgonions peeled and sliced

115g unsalted butter

1 tbsp olive oil

1 tsp salt

Freshly ground black pepper

2 bay leaves

2tsp thyme leaves

25g flour

300ml port

100ml sherry vinegar

2 litre fresh beef stock

1 small French baguette, cut into small croutons

2 large clove garlic, peeled and finally minced

170g Emmenthal cheese, grated

Preparation method

Melt the butter with the olive oil in a large heavy based saucepan. Add the onions, salt and pepper, bay leaves and thyme leaves, stir gently, reduce the heat, cover and cook for 30 minutes, stirring every five minutes. Do not brown the onions.

Remove the lid and cook uncovered for a further 20-30 minutes, stirring frequently until the onions have caramelised.

Stir in the flour and cook over a low heat for a further 3-4 minutes stirring vigorously to remove any lumps.

Stir in the port, sherry vinegar and stock. Bring to the boil, reduce the heat and simmer for 20 minutes.

To prepare the croutons, cut the baguette into small dices and fry in a small frying pan with a little olive oil until crisp, add minced garlic and drain on a kitchen towel.

Place the soup in the blender and blend for 2-3 minutes until smooth and pass through a fine sieve.

To serve, place in warmed soup bowls and finish with croutons and grated cheese.