Kiwi vinaigrette Sub-recipeCombine the peeled kiwi, salt, vinegar, pepper, and sugar in a blender. Blend until smooth. Gradually add the oil. Remove from blender; adjust the seasoning and store for further use.FOOD Mayonnaise Sub-recipePut Egg yolks in blender, add Vinegar and Mustard, add the oil gradually until the mixture gets thick and smooth . If too thick add little water.FOODlSeafood dressing for Avo Ritz Sub-recipe4Mix all the ingredients with the seafood mayonnaise.FOODg Duck ConfytSub-recipe Old Menu8Debone the ducks from the back bone, leaving only the leg and wing bone. Keep the carcasses and the excess fat in a pot. Put the ducks on top, add the onions, garlic and the rosemary. Mix through carefully and simmer over very low heat until ducks almost fall off the bone. Remove ducks from fat and store.FOOD( Oxtail with Guiness - Sub-recipe Sub-recipeSeason the oxtail pieces with salt and pepper. Dip each piece of oxtail into the flour and fry all oxtail pieces in a big pot . Remove the oxtail from the pot and add the cut onions, carrots ,leeks, garlic, herbs and the bay leaves. Fry until just starting to turn brown . Add the remaining flour, stir, add the Guinness and the beef stock. Stir constantly, put the oxtail pieces back into the stock. Cook for about 3-4 hours over low heat until oxtail is tender. Dont forget to stir. Adjust seasoning and thickness if necessary. For service: Heat up one portion of Oxtail. Arrange a baked phyllo pastry case on a plate and pipe 1 portion mash potato into it. Arrange oxtail around. Garnish with fresh herb and chopped parsley.FOOD-garlic mayonaise Sub-recipe11FOOD8bbbbbb.Straw PotatoesOld Menu Sub-recipePeel the potatoes. Slice them on the slicer very thinly. Then cut them with a knife in very thin strips. Fry them in the deep fryer at 170 degrees until golden brown. Drain them onto a serviette to absorb all excessive oil. Sprinkle with the salt.FOOD Lemon and Herb MarinadeOld Menu-sub recipexMix all the ingredients together and pour over the halved chicken. Leave chicken to marinate for 24 hour in the mixture.FOOD Honey & Mustard Drizzle Sub-recipeMix the Dijon mustard, honey, white vinegar, chopped garlic, pepper and salt together in a bowl. Gradually add the olive oil until smooth consistency. Store until further use.FOOD Caesar Dressing Sub-recipeWIn a blender combine the egg yolks, lemon juice, garlic, Dijon mustard, vinegar, anchovy fillets, ground pepper, Worcestershire sauce and blend briefly until a smooth paste. Gradually add the olive oil, until all the oil is absorbed. It looks now almost like a mayonnaise. Adjust seasoning. Remove from blender and store until further use.FOOD[ :Topping: Garlic - Parsley Butter ( for Snails and Fillet )Topping/sub-recipeFOOD Sweet and Sour SauceOld Menu Sub-recipeWIn a pot heat the oil, and fry the onions, peppers and carrots. Fry for 2-3 minutes, then add the carrots, leeks, garlic and the sugar. Fry for another minute, then add the vinegar, white wine, worcestershire sauce, tomato sauce and the water. Bring to a boil and simmer foR about 5 minutes. Adjust seasoning and store for further use. FOOD:Balsamic Vinagrette reductionOld Sub-recipeFOODJRed Wine Braised OnionsOld MenuIn a pan, heat the oil, add the chopped onions, the bay leaf, chopped garlic and fry until onions are shining. Pour in the red wine and simmer the mixture until all the red wine is reduced. Mix in the cranberry jelly and season with the salt and pepper. Store for further use. FOOD Potato wedges Sub-recipeBoil Potatoes in salt water until soft. After cooling, cut them in wedges and deep fry until golden brown in color. Sprinkle with the seasoning.FOODJacket Potatoes Sub-recipe^Boil potatoes in salt water until soft. For service, put on plate and brush with the butter.FOOD Mash Potato Sub-recipeCut potatoes in cubes and boil in salt water until very soft. Add the butter and the seasoning and mash. Gradually add the cream until mixture is smooth. Keep in bain-marie for service. FOOD# Plate cost Sub-recipeFOODBread Sub-recipeFOOD4Egg White MeringueOld Menu Preheat oven to 90 degrees. Line a baking tray with parchment paper. Whisk egg whites until stiff, then add the sugar little at a time, whisking well after each addition, until thick. Mix the corn flour with the lemon juice, add to the mixture and whisk until thich and glossy. Put mixture into a piping bag fitted with a star nozzle and pipe little meringues onto baking tray. Place in oven and bake for 2-3 hours, until dried. Remove from oven and store. Always keep meringue at a dry place, never in the fridge.FOOD(Vanilla Ice CreamOld MenuFOOD% Savoury Rice Sub-recipeFOODSauteed Vegetable / pre-cut Sub-recipeSaute all the vegetables in a pan with the olive oil. Season with a little -Sherry mixture and salt and pepper. The vegetables should still be nice and crispy.FOOD|Cranberry coulis Sub-recipeQSimmer jelly with red wine and port. Thin with water if necessary. Yield: 350mlFOODBraised Red Cabbage Sub-recipeIn a pot heat the oil add the onions and fry until shining. Add the finely cut cabbage, garlic, bay leaves and fry further for about 2-3 minutes. Pour in the sugar, salt and pepper. Then add the vinegar and red wine and simmer over low heat until cabbage is soft, but still has a bite to it. To thicken, add the grated potatoes and simmer until lightly thickened. Adjust seasoning and store for further use. FOODdCreamed Spinach Side Order:Cut the spinach very fine and wash thoroughly. Heat a pan, add the oil and fry the chopped onions. Add the spinach and the seasoning. Pour in the cream and simmer for a few minutes. Mix the flour with water and whisk until smooth. Thicken the spinach with the water flour mixture. Taste and adjust seasoning.FOODOrange Brandy Sauce Sub-recipeHeat the orange juice in a pan. Simmer for 2-3 minutes. Add the brandy and the cream. Simmer for another 2 minutes. Mix the water with the corn starch and thicken the orange sauce. Add the orange fillet, taste and adjust seasoning.FOOD BBQ Sauce Sub-recipefMix all ingredients together in a pot, and boil over low heat, constantly stirring, for about 1 hour. FOODLamb Neck Stew Sub-recipeMix the salt, pepper, paprika together and and season the cut lamb neck pieces with the mixture. Heat a pot, add the oil and fry the lamb neck evenly on both sides until browned. Remove from pot and add the carrots, onions, celery sticks, leeks, bay leaves and the garlic. Fry until vegetables are dark brown. Add the red wine and the worcestershire sauce. Allow to reduce, then add the water. Bring to a boil, put the lamb neck back into the pot and put the lmab neck into the oven. Bake at 190 degrees until soft and tender. Remove the lamb neck from the sauce. Thicken the sauce with maizena ( corn starch ) and adjust seasoning. When cold, vacuum a portion of lamb neck with 250 ml of sauce . FOODSticky Toffee Pudding (sr) Sub-recipeBring water to a boil. Chop up dates very finely and mix with the water, the bicarb of soda, the coffee granules and the vanilla essence. Blend the eggs and the butter and gradually add the sugar, until mixture is creamy and light. Gently fold in the flour. Add the water-dates mixture and fold together. Bake in a buttered baking dish at 180 for 40 minutes. In the meantime, mix the butter, brown sugar and cream in a pot and bring to the boil. Pour over pudding as soon as removed from the oven . Allow to cool. For service cut the cake into 12 even squares. Squeeze caramel and chocolate sauce around a plate and arrange 1piece of sticky toffee in plate center. Serve with cream or ice cream and garnish with mint leaf. FOOD Chocolate Orgasm-sub recipe Sub-recipeIn a pot, melt the butter, add the chocolate, sugar, whisky and warm water. Stirring, keep on heat until the mixture is completely dissolved and smooth. Sieve the flour, cocoa and baking powder, mix together and add to the chocolate mixture. Beat in the eggs and vanilla essence. Pour into a buttered baking dish and bake at 150 for about 30 minutes. Remove from oven and allow to cool, cut into 12 squares. In the meantime melt the chocolate and pour onto the plastic bubble rounds. Allow to harden, peel the plastic away carefully. For service, take 1 portion and scoop out a little hole in the cake center. Put briefly in the microwave to reheat and drizzle with 30 ml chocolate sauce. On a plate, zig zag chocolate sauce and place the cake in plate center. Serve with Ice cream or cream, which you place in the hole in the cake. Garnish with a chocolate round and mint leaf. Sprinkle with cocoa and castor sugar and serve at once.FOOD!Chocolate mousse-sub recipe Sub-recipejMelt the chocolate over a double boiler. In the meantime , whisk the egg white to a stiff peak. Keep in fridge. Whisk the fresh cream to a stiff peak. Keep in fridge. Take the melted chocolate off the boiler .Make certain it is not to hot. Add the egg yolk one by one stirring constantly, add the kahlua. The mixture looks now like a very thick chocolate sauce. Carefully fold in the whipped cream , thereafter the whipped egg white. Fill the mixture immediately into clean cold glasses. Store in fridge for at least 3 hours before serving . For service, garnish with fresh cream, chocolate powder and a mint leaf.FOODN"Sweet Pastry BiscuitesOld Menu Sub-recipeSieve the flour in a bowl and grate the butter onto the flour. Knead the mixture with your hands until it resembles bread crumbs. Stir in the castor sugar and the egg yolk and mix to a soft dough. Wrap in cling wrap and chill for 1 hour. Pre heat oven to 180 degrees. On a floured surface roll out the dough thinly and then cut rounds with a pastry cutter. Put them on a buttered baking tray and bake in the oven until golden brown. Remove from oven and allow to cool. Store in a tight plastic container until further use.FOODK#Sherry-Honey Mixture Sub-recipeCombine all the ingredients.FOOD$Chocolate Caramel Sub-recipePrepare sheets of parchment paper. Pre cut 20 x 20 cm. Caramelise the sugar in a pan until light brown. Add the glucose and the water. Careful. Simmer until reduced a little. Add the chocolate. With a wooden spoon drop about 50 ml drops on the paper, top with another paper and roll out thin with a rolling pin. If too hard reheat in oven and roll out again. Break off piece by piece for garnishing.FOOD%Parmesan Crackers Sub-recipeIn a pan heat the cream, and little by little, stirring all the time, add the grated Parmesan. Once the cheese is completely melted, the mixture has now a chewy consistence. Line an even oven tray with greaseproof paper. With a teaspoon, spread one spoon at a time on the tray and shape into a round. Bake in preheated oven at 180 degrees until brown in color. Remove from oven and loosen with a palate knife. Store in a dry place until further use. FOOD'& Avocado mouse Old RecipesFOOD'Tomato-onion relishOld Menu - Sub-recipeKFinely chop the onions, coriander and tomatoes. Combine all ingredients FOOD(Spicy Phyllo Pastry Cigars (sr)Old Menu Sub-recipeHeat a pan, add the oil and fry the beef cubes until browned. Add all the other ingredients and saut until tender. Taste and adjust seasoning if necessary. Allow to cool. Take 1 Phyllo pastry sheet and brush evenly with melted butter, cover with another sheet and butter again lightly. Cut in even squares ( 15x15 cm ). Fill with a teaspoon of beef mixture at a time and roll tightly into cigar shape. For order, place 4 spring rolls onto a baking tray and bake in oven until browned. Place 5 spoons avocado mousse ( 30 ml )on a plate, 5 spoons of the tomato-onion relish ( 30 gram )and place spring rolls in between piling up. Garnish with fresh herb.FOOD) Sugar SyrupOld Menu Sub-recipeeCombine all ingredients in a pan and bring to a boil. Remove from heat and keep until further use. FOOD.* Sweet PotatoOld Menu Sub-recipeFOOD4Orange viniagrette Sub-recipeRemove the skin from the oranges. Place all ingredients in a food processor, except the oil. Blend all ingredients, while adding the oil. Remove from food processor, taste and adjust seasoning.FOOD5 Cheese sticks Sub-recipeSift the flour with the salt and the paprika onto a dry surface. Cut the cold butter in small pieces around the flour and work quickly all ingredoints into a smooth dough.Note - leave some of the cheese over to sprinkle over sticks before baking. Wrap dough in a kitchen towel and rest in fridge for at least 1 hour. Remove from fridge and roll dough into even sausages of 1.5 cm thickness and 12 to 15 cm long. After the shaping, put sausages onto a tray and rest them another 30 minutes in the fridge. Remove, brush with the egg yolk and sprinkle with paprika, caraway seeds and the cheese. Bake in pre heated oven at 190 degrees until golden brown. FOOD6Caramalised onions Sub-recipeHeat a pan and fry the onions in butter until golden brown. remove from heat and add sugar, allow to caramize. Add baslamic vinegar and simmer over low heat. Allow to reduce until a paste is formed. Cool and store till further use. FOOD7Snails in Garlic ButterStarterHeat a pan, and fry the snails in the butter. Take a snail dish and fill in each mould1 snails and top with the remaining butter. Brown under the salamander. Garnish and serve with home made bread in fingers and place on rim of plateFOODd8 African SushiStarter?Slice Biltong and plate in Basket lined with a folded servietteFOOD;9$Smoked Venison with Kiwi VinaigretteOld MenuFOOD@: Avocado RitzStarterArrange lettuce top half of plate, slice the Avocado in half (do not remove the skin)Mix the shrimps with the seafood mayonnaise and arrange on top of Avocado. Garnish with the lemon wedges and fresh herbs, two slices of cucumber and two slices of coctail tomatoes on top of cucumberFOOD5; Steak TartareStarterChop beef fillet very finely. Place lightly in a ramekin and turn on to plate center. Make a mould in the fillet center and carefully place egg yolk in it. Arrange Onion segments and melba toast around the fillet and fill the onion segments with all the ingredients. FOOD1<Spicy Phyllo Pastry CigarsOld MenuFOOD=Chicken liver in TomatoStarterHeat a pan, add the oil and fry the chicken livers. Season with salt and pepper. Add the onions, tomatoes and the chilli. Pour in the sherry and the cream and reduce until the sauce has lightly thickened. Taste and adjust seasoning. Arrange the rocket leaves and mixed peppers on a plate, put the croutons in the center and top with the chicken liver. Sprinkle with freshly chopped herbs. FOOD>Butchers Bark or Bite StarterStarterHeat a Pan until hot, add 20ml Olive oil and fry Beef strips. Drain remaining oil and add 150ml Bark Sauce. Add 20ml fresh cream, mix through and serve NOTE: FOR BITE, ADD 1/2 A TEASPOON CHOPPED CHILLI.FOOD?Trio of Smoked FishStartersArrange the smoked fish on a plate. Garnish with the lemon rounds, cocktail tomatoes, mixed lettuce and the watercress. On each piece of fish place two capers and drizzle the plate with the honey mustard dressing. FOOD@Brie in phylloStarteraBrush the phyllo sheets with the melted butter. Wrap the brie wedge into it. Make sure the phyllo pastry is tight. Place on a baking tray and put in the oven at 180 degrees until brie is lightly browned and just starting to melt. Put cranberry sauce in plate center, place the baked brie and garnish with the lemon wedges and the deep fried parsley.FOODA,Fried Scampis with leaves in Ceasar dressingOld MenuNFry the scampis to order in the deep fryer until golden brown. Drain on a serviette to absorb excessive oil. Put the ceasar dressing in a bowl and mix the lettuce with the dressing . Arrange in plate center, place the scampis, lemon wedges and cocktail tomatoes around. Garnish with the water cress and sprinkle the parmesan over.FOODBVegetarian SuppliOld MenuFry the suppli in the deep fryer at 160 degrees until golden brown. Remove and drain on a serviette to absorb the oil. Pour cheese sauce on a plate, arrange the suppli and garnish with the tomato concassee and the cut green peppers.FOODC Greek SaladSaladsArrange the cucumber slices and tomato wedges around the inside of a plate. Place the lettuce inside and fill with fancy lettuce. Garnish with the olives, feta cheese and fresh herb garnish. Arrange the onion rings on top. Place the tomatoes...FOODDSpinach/Biltong/Feta SaladOld MenuArrange the spinach on a plate. Top with the sliced biltong, feta cheese cubes, sliced mushrooms, bread croutons. Garnish with the cocktail tomatoes, tomato fan, carrot brunoise and spring onion twig.FOODEBBQ Steak saladSaladsArrange all the leaves and other ingredients nicely on a plate. Cut the beef in small cubes, put then with the onions on a kebab skewer and grill to requested temperatur. Brush with BBQ basting and serve with the salad. FOODFSmoked Chicken with LeavesOld Menu_Arrange all the ingredients nicely on a plate Drizzle with the balsamic vinaigrette and serve.FOODGThe Famous Butchers SaladSaladoArrange the lettuce in plate center piling up, place cucumber, tomato, mushroom, peppers, in bundles around the lettuce. Season the Meat strips with the cajun spice. In hot frying pan saute the meat to order and place them on top of the lettuce. Garnish with the carrot and leek julienne and watercress. Note: This salad is left for the managers discretion. FOOD(HMixed green SaladOld MenuFOODIOxtail with GuinessYears of ExperienceFor service heat up one portion of Oxtail. Pipe 1 portion mash potato in middle of plate and arrange oxtail around. Garnish with fresh herb and chopped parsley.FOOD9J"Ostrich steak with giant mushroomsOld MenuFOODKPork Fillet with DatesOld MenuyHeat a pan, add the oil and fry the chicken livers. Season with salt and pepper. Add the onions, tomatoes and the chilli. Pour in the sherry and the cream and reduce until the sauce has lightly thickened. Taste and adjust seasoning. Arrange the rocket leaves on a plate, put the croutons in the center and top with the chicken liver. Sprinkle with freshly chopped herbs. FOODKLBeef fillet with Red WineOld MenuBrush the fillet with the oil and grill to requested temperature. Arrange the vegetable on a plate, put the steak on top, then pour over the mushroom sauce, top with the braised onions and the parmesan cracker. Put on the requested starch and garnish with fresh herb garnish. FOODMPork neck chopOld MenuBrush the pork neck chops with the oil. Grill to requested temperature. 1 chop BBQ basting, the other chop famous basting, arrange on plate and garnish with fresh herb garnish. FOOD*N&Creamed Mushrooms gratinated with BrieOld MenuMelt the butter in a pan, add the onions and fry until shining. Add the mushrooms and season with salt and pepper. Pour in the cream and reduce to desired consistence. Should almost be thick as a mushroom sauce. Arrange the mushrooms on the croutons, top with the brie cheese and gratine under the salamander. Make certain your salamander is very hot. The dish should not remain long under the salamander. Remove from salamander and arrange on a plate. Garnish with fresh herb garnish.FOODOTrio of Beef filletYears of Experience]Season the medaillons with salt and pepper. Heat a pan, add the oil and fry the medaillons to requested temperature. Just before they ready, add the mushrooms and the peppers. Fry until soft, then add the BBQ basting. Arrange the medaillons with the vegetable and starch on a plate, and top the medaillons with the BBQ mushrooms and peppers. FOOD P!Lamb Neck Stew with Mash PotatoesYears of ExperienceHeat the stew in the sauce. Arrange the neck on a plate and pipe the mash potato on the plate. Garnish with the chopped carrots, celery and peppers. Serve the sweet potato separate in a side dish.FOODQBeef Strips StroganoffYears of ExperienceHeat a pan, add the oil and quick fry the beef strips evenly. Remove from pan and keep warm. In the same pan add the remaining oil and fry the onions, peppers mushrooms until tender. Pour in the cream and the pepper sauce and bring to a boil. Add the beef strips and adjust seasoning if necessary. Put vegetable in a half circle on a plate, pipe mash potato onto centre of plate.Place the beef strips and garnish with fresh herbs. Serve at once. FOODR Grilled Rump with roasted garlicOld MenuJRub garlic and cherry tomatoes with oil, add the rosemary and bake in oven until roasted. Grill Rump to order, put the grilled feta with the tomatoes and garlic briefly under salamander to reheat. Arrange the vegetables with the requested starch and the rump on a plate. Top the rump with the feta, garlic and cherry tomatoes. FOODS%Line fish with Lemon or Garlic butterFish & FeatherQSeason the fish lightly with salt and drizzle with the lemon juice. Dip the fish in the flour and fry on flat top grill to order. Arrange vegetables on a plate, place the fish on it and drizzle with the requested butter. Note - serve the remaining butter seperate. Serve with the savoury rice, lemon wedge and fresh herb garnish. FOOD5TLine Fish Sweet and SourOld MenuSeason the line fish with salt, pepper and the lemon juice. Fry on flat top until ready cooked. Arrange on a plate with the vegetable and the new potatoes. Pour the sweet and sour sauce on the fish and garnish with the lemon wedge and fresh herb garnish.FOODU%Calamari steak with Garlic mayonnaiseFish & FeatherUDefrost the calamari steak. With a sharp knife cut across each steak. Season with the cajun spice, rub with the oil and fry on the flat top grill to order. Arrange the savoury rice and the vegetables on a plate, place the calamari steak on top and drizzle with the garlic mayonnaise. Garnish with the lemon wedges and fresh herb garnish.FOOD/V6Blackened Chicken Breast with Ginger-Curry Cream sauceOld MenuSeason the chicken breast strips with the cajun spice. In a pan, heat the oil and fry the chicken breast strips until browned. Add the carrots, ginger, leeks, curry powder and fry a little longer. Add the white wine and the cream, bring to a boil and reduce until desired thickness. Add the pineapple strips, taste and adjust seasoning. On a plate, arrange the rice in a circle, place the poppadum inside the rice ring and fill it with the chicken strips. Garnish and serve.FOODOW8Half Duckconfyt with Red Cabbage and Orange Brandy SauceOld MenuFOODcX*Spatch Cock Chicken In Lemon Herb MarinadeOld Menu Place the chicken at 190 degrees in the oven until cooked. Be careful not to over cook it. Tends to dry out very quickly. Arrange the vegetable with the chicken and the straw potatoes on a plate. Garnish with fresh herb garnish Serve a ramequin of herb and lemon basting separate. FOOD5YGrilled - Mr. Rump or Sirloin main menuFOOD5ZGrilled - Mrs Rump or Sirloin main menuFOOD,[Grilled - Mr. Fillet main menuFOOD-\Grilled - Mrs. Fillet main menuFOOD-]Grilled - Mr. Ostrich main menuFOOD.^Grilled - Mrs. Ostrich main menuFOOD9_!Grilled - Mr. T-Bone or Prime Rib main menuFOOD:`"Grilled - Mrs. T-Bone or Prime Rib main menuFOOD8a Grilled - Pound Rump and Sirloin main menuFOOD bButcher Bark Main courseUn-usedHeat a pan until very hot, add the oil and fry the beef strips medium. Drain the remaining oil and fill up with the Portuguese sauce. When hot, serve in a soup plate with the fresh cut bread. Garnish with chopped parsley.FOODPcSticky Toffee PuddingDesert$Sprinkle a serving plate on one half with cocoa powder. Warm the sticky toffee pudding. Cut into 2 triangles. Arrange the 2 triangles in the plate center. Pour the caramel and the chocolate sauce over the cake and onto plate. Place whipped cream or ice cream, mint leaves and fresh fruit.FOODdChocolate mousseDesertdPut the mousse in a piping bag fitted with a star nozzle. Pipe mousse into the wafer cup and place a little off the centre of the plate. Sqeeze the chocolate sauce in a "S" shape in front of chocolate mouse. Garnish the one end off chocolate sauce with the whipped cream or ice cream. Place mint leaves and fresh fruit at other end of chocolate sauce.FOODeSeasonal Fruit CompoteOld MenuPeel and fillet the grapefruit and orange. Peel, core and cut the apple in cubes. Peel the kiwi and slice into wedges Peel and cut the pineapple in cubes For order, heat the syrup until boiling, put in the fruit and remove the pan immediately from the heat. Allow to cool a little while. Place 1 portion of fruit in a soup bowl, scoop the sorbet, arrange in the center and garnish with the meringue and the mint leaf. Serve at once. FOOD?fChocolate OrgasmDesertSprinkle one half of a serving plate with cocoa powder. Warm the cake and the chocolate sauce. Cut the cake portion into two halves. Place the cake halves in the plate center and pour over the chocolate sauce. Place the whipped cream or ice cream, mint leaves and fresh fruit.FOOD"g After EightOld MenuFOODhZevenwacht Cheese of the DayOld MenuArrange cheese on a plate and garnish with the seasonal fresh fruit, cocktail tomatoes, olives , melon-ginger confit and the biscuits.FOOD+jBread croutonsSub-recipe ???FOODmMeringueOld MenuFOODnSmoked Crocodile TailStarterArrange the crocodile on a plate, garnish with salad leaves and sprouts and drizzle with olive oil and balsamic vinegar. Sprinkle lightly with freshly ground black pepper.FOODoChampignos/Marinated MushroomsStarterArrange the tatsoi on a plate, place the marinated mushrooms in the centre. Garnish with the freshly grilled bacon, tomato fans and chives. FOOD*pSmoked Chicken Breast saladSaladArrange lettuce in soup bowl. Arrange other ingredients evenly on the lettuce. Sprinkel with pumpkin cubes and the rosted pumpkin and sessame seeds. Drizzle with the orange vingrette and garnish with onion sprouts, fresh herbs and the cheese stickFOODvv Kassler chopsYears of ExperienceEGrill the kassler chop to the requested temperature ( Usually med-med well. Do not overcook, as it tends to dry out very easily.) Baste with BBQ Basting and arrange on the Sauerkraut and the coriander mash. Top with the grilled marinated pineapple rings, reheated caramelised onions and garnish with fresh coriander leaves.FOODw=Chicken breast strips on cous-cous in a light curry-coriander Light & EasyHeat a pan, add the butter and fry the onion until glossy. Add the seasoned chicken breast strips and fry. Sprinkle with the breyani mix, sugar, red indain curry and fry.Add the carrots and the potato cubes. Add the white wine and the cream and simmer untill thickened to right consistance. Add to the cous-sous the pepper cubes, coriander, chopped parsley, poppadum and seasoning salt and pepper. Serve. FOODx Sauer Kraut Sub-recipeSaute the onions until shining. Add all the other ingredients . Simmer the Sauerkraut on low heat until soft . DO NOT OVERCOOK.FOODyMBeef tenderlion filled with smoked mussels&cheddar topped with a garlic sauceYears of Experience With a sharp knife, cut a pocket in the middle of the fillet. Fill the mussels and the cheese slice into the pocket. Grill to requested temperature, baste with BBQ Basting and top with the a smoked mussel and garlic sauce. Arrange with the stir fry vegetable and the requested starchFOOD1z jubilee saladSaladMix all the ingredients together in a bowl, season with the balsamic, salt and pepper. Add the oil and marinate for at least 2 hours before using. For service, arrange the lettuce on a plate, place the salad mixture in the center and garnish with onion or bean sproutsFOOD{9Topping: Creamed onion and leek gratinated with camenbertToppingHeat a pan, add butter and the onions and fry until glossy. Add the leeks and fry a little longer. Add the white wine and the cream, season with salt and pepper. Simmer over low heat until mixture is soft and reduced to a thickish cinsistence. On order heat up sauce and place brie cheese slices on top and brown under salamander. Note - For a steak topping do not brown under salamander. FOOD|Cheese and Biltong skewer Light & EasyZArrange the mozzarella cheese wrapped in the biltong slices, the cucumber wedges and the cocktail tomatoes, alternating on two skewers. Sprinkle with a little crushed pepper corn, Place the skewers briefly under the salamander, so the cheese just starts to melt. Arrange on the lettuce, drizzled with olive oil and balsamic and serve at once.FOOD}.Topping: Fried egg, anchovies & olive tapenadeToppingFry egg in egg ring on flat top. (DO NOT OVERCOOK EGG) Lace steak with olive tapenade, place egg on top and arrange anchovies on top of egg.FOODu~tapenade Sub-recipeRDe-pit olives and chop finely. Add olive oil and garlic, mix through and store.FOODSalmonFish & FeatheraSeason the salmon with salt, pepper and lemon juice. Fry on the flat top to requested temperature. Salmon should never be well done, otherwise it is to dry! Arrange the salmon steak on the vegetable and drizzle with the orange and lemon beurre blanc. Garnish with fresh dill or fennel leaf and the orange and lemon zest. Serve the starch separate.FOODLTopping: Spicy mushroomsToppingFry onions and mixed peppers in butter. Add cajun spice, peppadews and mushrooms. Add white wine and seasoning and allow to reduce. Pour in cream and allow to thicken, cool and store. On order sprinkle the grated mozzarella cheese over heated sauce and brown under the salamander.FOODB"Topping: Mushroom bacon and cheeseToppingFry mushroom slices in a little butter, to seal. Note - Do not stir but only turn over when golden brown. Fry bacon bits in a pan until crispy. Mix cheese sauce and mushrooms together. Pour cheese sauce and mushroom mix over and place the bacon bits. Serve.FOOD Baked potato Light & EasyLook for the biggest potatoes. Wash the potatoes, dry them, and with a fork, prick little holes into the skin. Rub then with oil, and rub salt and little black pepper on them. Wrap them in aluminium foil and bake in the oven until soft. When ready, cut them across, and serve with the requested topping. For the cheese toppings, place them under the salamander until browned. Garnish with fresh herb garnish.FOODTopping: Peri-PeriToppingkPour peri-peri sauce over hot potato, sprinkle crated cheddar cheese over and gratinate under salamander. FOODChicken stir fryFish & FeatherHeat a pan, add the oil and fry the seasoned chicken breast strips. Remove from the pan, and keep warm. Add a little butter, add all the other ingredients, season with salt and pepper. Add the cream. Add the chicken strips, taste, and allow to reduce to desired thickness. Arrange in a soup plate on the vegetables, and garnish with fresh sprouts. Serve the requested starch separate.FOODJ*Spinach Ricotta ravioli with a chive sauce Light & EasyCook the portion of Ravioli in boiling salt water. Be cautious not to overcook. Remove from the water, shake and drain thoroughly. Pour carefully into the chive sauce, mix carefully together and arrange in a soup plate. Garnish fresh cut chives and serve.FOODTrimazzini Chicken and avo Light & Easy\Lightly butter the top of a tramazzini and toast under the salamander. Slice the tramazzini in half and place on serving plate,arrange lettuce on bottom half. Place tomato and cucumber slices and arrange sliced chicken strips,lithi`s and onion rings.Drizzel with mango and litchi viniagrette,and place top half of tramazzini to present filling. FOOD1Mango litchi viniagrette Sub-recipeFOOD[Trimazzini Peri-peri beef Light & Easy%Lightly butter the top half of a trimazzini and toast under the salamander. Slice in half and place on a serving plate. Arrange lettuce,tomato and cucumber. Place grilled fillet and dress with peri-peri sauce. Place onion rings on top and place top half of trimazzini with filling visable.FOODBaked cheese cakeDesertCHEESE MIXTURE:For the cheese mixture, separate the eggs. Mix the egg yolk, sugar and butter until white and thick. Add the lemon peel and the maizena. Then add the cottage cheese and the egg white. Combine carefully and spread the mixture evenly onto the dough. Bake in preheated oven for 35 - 45 minutes at 200 degrees. Remove from oven and and allow to cool. Note: Beat the egg white to a stiff peak and FOLD carefully into mixture not to loose air Spread the mixture evenly onto the dough. Bake in preheated oven for 35-45 minutes at 180 degrees. Remove from oven and allow to cool completely. Cut into even piece and garnish with whipped cream or ice cream. Pour mixed berries over the cake and onto the plate. FOODLitchis with vanilla ice creamDesertScoop ice cream into portion bowl. Pour the litchi`s and sauce over. Garnish with mint leaves and fresh fruit. Place the waffer fan in ice cream.FOOD!Smoked Kudu with Kiwi vinaigretteYears of ExperienceArrange the smoked Kudu in a circle on a plate. Place the rocket in the inside, and garnish with the kiwi wedges and mango slices. Drizzle with the kiwi vinaigrette.FOODTopping: Lemon ButterToppingBring butter to workable room temprature. Squeeze fresh lemon jiuce into butter and grate lemon zest into butter. Add remaining ingredients. Work through. Roll into salami roll. Wrap in foil. Store in fridge and cut rounds per order.FOOD$ Venison - Mr Main menuFOOD% Venison - Mrs Main menuFOODH-Topping: Feta, Rosted Garlic & Chery TomatoesToppingRub garlic and cherry tomatoes with oil, add the rosemary and bake in oven until roasted. Put the grilled feta with the tomatoes and garlic briefly under salamander to reheat. Place all ingredients ontop of grilled steak garnish with fresh herbs and serve.FOOD/Topping: Avocado, Red Wine, Mushrooms & BiltongToppingGrill the selected steak to desired tempreture. Mix the red wine through the mushroom sauce. Pour the red wine mushroom sauce over,place fanned avo and biltong slices ontop.FOODMushroom Portion Side orderIn a heated pan,fry mushroom quarters in garlic butter, constantly stirring until tender but still firm inside. Place in portion dish and serve.FOOD Onion RingsSub-recipe/Side orderDip onion ring portion into milk and egg mixture, remove and drain excess milk. Dust in the flour mixture, shake off ecess flour and deep fry until golden brown. Drain off excess oil on papper towel and serve in a portion dish. FOOD#Sauce - PepperSaucesFOOD%Sauce - MushroomSaucesFOOD&Sauce - Peri-PeriSaucesFOOD/Chocolate BARONE sauce Sub-recipeFOOD#Line Fish with White wine & ShrimpsFish & FeatherUSeason the fish lightly with salt and drizzle with the lemon juice. Dip the fish in the flour and fry in flat top grill to order. Arrange the vegatables on a plate, place the fish on it and sour the white wine shrimp and mushroom sauce over. Note - do not dress fish completely with sauce. Serve with savoury rice and fresh herb garnish.FOOD$Black Pepper SauceNewFOODFillet with a SongYears of ExperiencePan fry seasoned medallions in heated pan with garlic butter and flambe with the brandy. Place medallions on vegetables and top with the pepper sauce. Put potato wedges on plate and garnish with fresh herb.FOOD-Ostrich steak & Figs stuffed with Blue cheeseYears of ExperienceOGrill Ostrich to requested temperature, cut Figs in half and stuff with the blue cheese. Warm Fig halves under salamander until blue cheese is lightly browned. Place vegetable in plate center, put ostrich on top and drizzle with the blue cheese sauce. Place the gratinated figs on top. Serve with potato wedges and fresh herb garnish.FOOD(Sauce - MonkeyglandSaucesFOOD4Sauce - Blue cheese & ChampagneSaucesFOODTrio of SorbetDesert~Scoop the three sorbets into a portion dish, garnish with mint leaves and fresh fruit. Place the waffer fan into ice cream.FOOD1BLOCK - Sirloin/RumpFrom the BlockFOOD0BLOCK - Beef filletFrom the BlockFOOD3BLOCK - Ostrich filletFrom the BlockFOOD5BLOCK - T-bone/Prime RibFrom the BlockFOOD3BLOCK - Plating RecipeFrom the BlockFOODPortugese Sauce sub-recipeFry onions in the oil then add the garlic, chilli, paprika, BBQ spice and flour. Stir until thick then add the water and lemon juice and bring to boil stirring constantly.FOODTopping: White wine & ShrimpToppingHeat a pan, add the butter and fry the shrimps. Add the white wine, allow to reduce, add the cream and the mushroom sauce. Serve with the line fishFOOD!Cheese cake crust Sub-recipeCRUST: Crumb tennis buscuits in blender. Melt butter and add lemon zest. Mix crumbed buscuits, butter and lemon zest and roll crust in baking tray. Cover the sides of tray with crust as well. Brush the bottom of the dough with melted butter. FOODLemon & Orange Beurre Blanc Sub-recipeIZest the orange and lemon. Fillet the orange and lemon. Keep the juice in a pan and add the white and the cream. Bring to a boil, season with salt and pepper Reduce a little, then add the ice cold butter. Add the orange and lemon fillets. If to thin, thicken with a little maizena. Taste, and adjust seasoning if necessary.FOODExtras - Coconut roasted Curry ExtrasPlace desicated coconut on a baking tray and lightly brown under salamander until golden brown. Note - coconut darkens quickly FOOD+Extras - Chutney Curry ExtrasFOODcExtras - Banana Sliced Curry Extra1Peel and slice bannana and place in sauce bowl. FOOD#Marinated mushrooms and blue cheese Sub-recipeHeat a pan, add the oil and fry the onions until glossy, add the bacon and the mushrooms and fry, constantly stirring, until the mushrooms are tender but still firm inside. Season with salt and pepper, add the balsamic vinegar and the honey. Pour into a bowl and add the mustard and blue cheese.Mix well and let set until cool. When cold, taste again and adjust seasoning if necessary.FOODMCouscous Sub-recipe*Pour 250ml of water i a large sauce pan, add oil and salt.Bring to boil. Remove from heat. Stir and pour in 250g of couscous. Allow to swell for 2 min. Store until further use. To serve - Add butter and heat again on very low gas for 3 min, while stirring with a fork to separate the grains. FOOD Chive sauce Sub - recipeHeat a pan, add the butter and chives. Add the white wine and cream and allow to boil. Simmer and allow to reduce. Add salt and pepper to taste.FOOD:Sauce - Blue cheese Sub - recipe Melt the butter, add flour to form roux. Add chicken stock to 1.25lt boiling water. Add heated stock to roux, stir until smooth sauce consistency appears. Add blue cheese, stir until melted. Add sparkling wine or white wine and stir in. Add cream and stir in. FOODSauce - Monkey gland Sub - recipeHeat oil, add finely chopped onions and green peppers - Saute. Add tomato sauce, chutney, worcester sauce, soya sauce and vinegar. Heat through.FOODJSauce - Garlic Sub - recipeMelt 30g butter in a pan, add garlic and dried parsley - Saute. Set aside. Add chicken stock to 1.3lt boiling water and set aside. Melt remaining butter and add flour to form a roux. Add heated stock and and stir until a smooth sauce cocsistency appears. Add the cream and stir in. FOODMSauce - Black pepper Sub - recipeHeat oil in a pan and add the black pepper. Heat through and add the brandy - Set aside. Add the beefstock to 1.2lt boiling water. Melt the butter add the flour to form a roux. Add heated stock to roux and stir until smooth sauce consistency appears. Add the cream and stir in. FOODSauce - Mushroom Sub - recipeZHeat oil in a pan and add the finley chopped onions - Saute. Add mushroom quarters and origanum fry through and set aside. Add beefstock to 1.2 lt boiling water. Melt butter and the flour to form a roux. Add heated stcok to roux and stir until a smooth sauce consistency appears. Add the onion and mushroom mix. Add the cream and stir in. FOOD_Sauce - Cheese Sub - recipe4Grate cheddar cheese. Add the chicken stock to 1.25 lt boiling water and set aside. Melt the butter and add the flour to form a roux. Add the heated stock to the roux and stir until a smooth sauce consistency appears. Take off heat, add the grated cheese the cheese is melted. Add the cream and stir in.FOODSauce - Peri - peri Sub - recipeHeat 100ml oil in a pan and saute the finley chopped onions and galic. Add the paprika, peri - peri and salt - Saute. Add to hte tomato sauce, sugar, origanum, boiling water and the remaining oil. Heat through. FOODAmstel BeveragesFOOD# Alto Estate BeveragesFOOD4Annandale Cabernet Sauvignon BeveragesFOOD7Annandale Cabernet Sauvignon 98 BeveragesFOOD-Annandale Cavalier 99 BeveragesFOOD.Archers Peach Schnapps BeveragesFOODCampari BeveragesFOODGrappa BeveragesFOOD)Martini Extra Dry BeveragesFOOD" Pimms No 1 BeveragesFOOD*Bitters - AngosturaBeverageFOOD" Black LableBeverageFOOD+Boland Chenin Blanc BeveragesFOOD% Boland Shiraz BeveragesFOOD1Boschendal Blanc de Blanc BeveragesFOOD! Klipdrift BeveragesFOODBecks BeveragesFOOD# KWV 10 Year BeveragesFOOD(Remy Martin VSOP BeveragesFOOD)Brutal Fruit Kiwi BeveragesFOOD+Brutal Fruit Litchi BeveragesFOOD*Brutal Fruit Mango BeveragesFOOD% Blue Sapphire BeveragesFOOD$ Castle Lager BeveragesFOOD$ Castle Light BeveragesFOOD/Douglas Green St Morand BeveragesFOOD+Deetlefs Chardonnay BeveragesFOOD)Deetlefs Semmilon BeveragesFOOD+Diemersdal Pinotage BeveragesFOOD0Diemersdal Pinotage 2000 BeveragesFOOD2Diemersdal Sauvignon Blanc BeveragesFOOD?'Durbanville Hills Cabernet Sauvignon 99 BeveragesFOOD4Durbanville Hills Chardonnay BeveragesFOOD5Durbanville Hills Merlot 2000 BeveragesFOOD9!Durbanville Hills Sauvignon Blanc BeveragesFOOD" Famous Red BeveragesFOOD$ Famous White BeveragesFOOD# Gin Gordoms BeveragesFOOD(Graham Beck Brut BeveragesFOODGuiness BeveragesFOOD2Hartenberg Cabernet/Shiraz BeveragesFOOD Heineken BeveragesFOOD# Hunters Dry BeveragesFOOD$ Hunters Gold BeveragesFOOD.J.C. Le Roux La Domain BeveragesFOOD*Jacobsdal Pinotage BeveragesFOOD Kilkenny BeveragesFOOD,Kupferberger Auslese BeveragesFOOD2Laborie Cabernet Sauvignon BeveragesFOOD/Laborie Cabernet/Merlot BeveragesFOOD$ Appletizer Soft DrinksFOOD" Bushmans FireRetailFOOD0Boschendal Blanc de Noir BeveragesFOOD-Laborie Blanc de Noir BeveragesFOOD3Alphen Hill Sauvignon Blanc BeveragesFOOD'Cane - Mainstay BeveragesFOOD'Vodka - Absolut BeveragesFOOD(Vodka - Smirnoff BeveragesFOOD,Bacardi Breezer-Lime BeveragesFOOD-Bacardi Breezer-Peach BeveragesFOOD1Bacardi Breezer-Pineapple BeveragesFOOD2Bacardi Breezer-Watermelon BeveragesFOOD% Becks Draught BeveragesFOOD! Budweiser BeveragesFOOD'Guiness Draught BeveragesFOODDuvel BeveragesFOOD" Grimbergen BeveragesFOODHansa BeveragesFOOD Heineken BeveragesFOOD! 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Green CakeTesting@@Green Banana DessertTrainingSlice and cook Food Test=AHAKE AND CHIPSCreated from PLUAUTOMATICALY CREATED+BHAKE PRODUCTION RECIPE PRODUCTIONC Test Only Test Only>DChicken SpecialCreated from PLUAUTOMATICALY CREATED*E JINGREDIENTAUTOMATICALY CREATEDF JFRIEDSNOOKFISH-GJFROZENFRIEDSNOOKJFROZENFRIEDSNOOK!Hproduce_spinach_rollnaIxxxxFOOD