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From the Kitchen

This simple but very tasty recipe is very popular with our guests. So, naturally, we had to share it! These flavours add an extra dimension to quail, duck and stir fry as well as venison (in particular ostrich, springbok, kudu and impala).   Ingredients ½                     Red Cabbage - shredded 300ml...

Ingredients Terrine: 200g butter 200g cream cheese Juice and zest of 1 lemon Salt and pepper 500g thinly sliced carpaccio Corn salsa: 1 red pepper 3 Corn on the cob, roasted ½ red onion 15ml honey 30ml raspberry vinegar 30ml black sesame seeds 30ml olive oil Salt and pepper   Method Terrine: Combine the butter, cream cheese, juice and zest in a mixer...

Ingredients Sponge: 125g soft unsalted butter 400g castor sugar 125ml olive oil 4 eggs 140ml milk 2 tablespoons almond liqueur 300g delf-raising flour Syrup: 4 tablespoons almond liqueur 100g castor sugar Whipped Ricotta: Cream 25ml 1 leaf gelatine 2 teaspoons caster sugar 375g ricotta Sheep milk yogurt 50ml Zest of 1 orange 2 tablespoons orange liqueur   Method For cake: - Pre heat the oven to 180C and...

camp jabulani relais & chateaux accredited