It's another New years Eve

Well another year gone, and so fast yet again ...

Join us to celebrate the beginning of a new one with our 4 course menu!

TO START ...

fried Haloumi & Falafel with roasted Red Pepper Coulis and Dukkah

minted courgette and lentil salad

Duo of Smoked Fish Carpaccio – air-cured Tuna & Springs Salmon

with Roquette, Fennel & Orange Salad, Greek extra-virgin olive oil, wild fennel pollen

Bang Bang Turkey -

classic Sichuanese salad made with roasted Sussex Kelly Bronze Turkey

served in crispy rice paper bowl

Wildebeest Burger topped with smoked Ashdown Forrester Cheese

chips, smoked chilli-ketchup-mayo dip, pickled chilli & tomato salad

TO FOLLOW ...

Wild Mushroom Ravioli with caramelised Salsify & crispy smoked Ricotta

steamed leeks, sage butter

pan-fried Stonebass Fillet with King Prawns

basmati rice, tomato-saffron-ginger sauce, spinach

Wild Boar & Ale Ragout in Puff Pastry Box

potato-sweet potato-gratin, braised red cabbage, broccoli

chargrilled Ostrich Fillet Steak with Thai Parsnip Puree

crispy Jasmine rice maki, stir-fried savoy cabbage, toasted cashews, cucumber-mint-salsa

THEN ...

Cheese Course: Cotherstone Cheese with Membrillo

TO FINISH ...

Dark Chocolate & Chilli Truffle Cake with

crispy Cinnamon-Tortilla, Maple-Pecan-Praline

Almond, Stem Ginger & Polenta Cake with Cream & caramelised Clementines

Saffron Panna Cotta with baked Quince in Filo Pastry

Lychee & Rose Sorbet in Pink Cava

Set Menu Office Christmas Parties

Fancy something different to celebrate Christmas with your workmates or friends -

then spice it up South-African style. And it won't break the bank!

2 Courses £15.00/Person

3 Courses £18.50/Person

(excluding service, an optional 10% will be charged on groups of 6 or more)

STARTERS

Soup of the Day

Veggie Samosas with cherry tomato-red onion-coriander relish, Mrs. Balls chutney

Cape-Malay pickled Fish Cake with spiced carrot salad

Sussex Lamb Bobotie (curried mince) baked in a Gem Squash

with salad, cucumber-mint-yoghurt

MAINS

Spinach Filo Pie on Cape-Malay Chickpea & Butternut Squash Curry

with basmati rice and sambals

Peri-Peri King Prawn & Nile Perch Skewer

with rice and salad

Dave’s Durban Curry made with ‘Label Anglaise’ Chicken

with basmati rice and sambals

Wildebeest Burger wrapped in a Flour Tortilla with smoked Cheese

with chunky chips, smoked chilli-ketchup-mayo dip

DESSERTS

Vanilla & Rum-Raisin Croissant Pudding with Custard

Dark Chocolate Truffle Mousse with Cinnamon-fried Flour Tortilla and

crushed Candied Chestnut

Polenta, stem Ginger & Almond Cake

with caramelised Clementines and Lime-Chantilly

Cheese Selection from Deli Counter

The Last Supper (of 2009)

Time to titilate the tastebuds and welcome the new year in true Coriander style!!!



Starters

locally-foraged Pied de Mouton Mushrooms with Burrata in a Puff Pastry Box
Jerusalem artichoke puree, roquette, aged balsamic, parmesan

hot smoked Salmon Belly with hand-sliced Smoked Salmon
golden beetroot remoulade, chermoula, preserved lemon, quails egg

Gressingham Duck Terrine - Liver & Confit
walnut rye bread, cranberry-orange-compote

slow-roasted Pork Belly crusted with Crackling & toasted Pumpkin Seeds
avocado, black bean & sweetcorn salsa, tomato-chipotle-sauce



Mains


Spinach Filo Pie on Batate Ambat with spiced grilled Aubergine
cucumber raita, coconut sambal

Lobster Tempura and grilled Langoustine with Prawn Bisque
sautéed purple potatoes, roquette

Gressingham Duck - pan-fried Breast and Confit Leg
Foie Gras tortellini, spiced red cabbage, duck jus

chargrilled Ostrich Fan Fillet in sweet chilli marinade
Jasmine rice, sprouting broccoli, toasted cashews, cucumber-mint-salsa



Cheese Course: Ragstone Goats Cheese with Mustard Fruits



Desserts


Dark Chocolate & Candied Chestnut Tart with Passionfruit Cream

Banana Chimichanga with
Butternut Squash Ice Cream, Toffee Sauce, Maple-Pecan-Praline

Melktert Panna Cotta with Mincemeat ‘Baklawa’, Clementine & Mint Salad

Lychee & Rose Sorbet in Pink Cava


Enjoy, have a good one or as we say in Germany, Guten Rutsch!!!

Kaapzicht Wine Tasting Evening, Friday the 20th

We really enjoy putting on wine tasting evenings, it is such a sociable and relaxed way to entertain. This time we are once more teaming up with Derek from Winehouse to present a selection of wines from the award-winning Kaapzicht estate. Run by the Steytler family this estate is known as one of the top producers of Pinotage.http://www.kaapzicht.co.za

The wines ...

... Kaapzicht Chenin Blanc,

... Bouchard Finlayson Blanc de Mer http://www.bouchardfinlayson.co.za,

... Kaapzicht Steytler Cape Blend,

... Kaapzicht Pinotage,

... Kaapzicht Bin3,

... Hanepoot (dessert wine).

The food ...

... Seafood Canapes,

... Chicken & Morel Mushroom Ravioli with locally-foraged Bolitos Ceps,

... Sussex Mutton Bredie with Rice & Sambals (fragrant Cape-Malay stew),

... Cheese,

... Orange, Polenta & Almond Cake.

The cost: £30/person plus optional service.

Arrival: 7.00 to 7.30pm

Call Derek @ Winehouse to book (01273) 870 055, look forward to seeing you.

10 Ways to enjoy a Pumpkin

We dedicated a whole menu to the mighty crawler, so why not come around and try it out ...


from the DELI

roasted Butternut Squash stuffed with Quinoa topped with melted Cheddar £8.50
served with tomato-chipotle-salsa and salad


STARTERS

Cape-Malay spiced Pumpkin Samosas £5.50
with cherry tomato-red onion-coriander relish, Mrs. Balls chutney, cucumber raita

Gressingham Duck Breast with Butternut Squash Ravioli £7.50
orange oil chermoula


MAINS

crispy Chile Relleno –
roasted Poblano stuffed with Pumpkin & Goats Cheese Mash £12.00
quinoa salad, tomato-chipotle-salsa

Springbok Haunch Steak £15.00
pumpkin arancini, locally-foraged mushrooms, jus



Squash, Mushroom and Gruyere Gratin £3.50

Roquette Salad with candied Squash, shaved Parmesan and toasted Pumpkin Seeds
£4.25


DESSERTS

Butternut Squash & Ginger Ice Cream £4.50
served in a filo basket, with candied ginger and toffee sauce

classic Pumpkin Pie served with Creme Fraiche £4.50

spiced Butternut Squash Panna Cotta £5.50
with pecan praline and cinnamon sable biscuit

Seasonal Recipes - stuffed baked Butternut Squash

Butternut squashes are wonderfully versatile, not only do they make a great soup (whether it be Italian, Thai, Moroccan or Cape Malay), but they can also be used in desserts (pumpkin pie or ice cream, for example). I, personally, tend to go South American, where squashes originate from. This recipe also uses another great South American ingredient - quinoa http://en.wikipedia.org/w/index.php?title=Quinoa&oldid=321295370

Ingredients (this will serve 4)

2 medium butternuts

1 teaspoon whole cumin

1 onion, diced

1 clove of garlic, finely sliced

1 tablespoon smoked paprika

1 cup of quinoa

1 red bell pepper, diced

1/2 bunch spring onions, sliced

a handful of pumpkin seeds, dry toasted in a pan (use a lid as they start popping)

1 cup of cooked and drained black turtle beans (need to be soaked overnight)

1 cup of mild cheddar, grated

1/2 tablespoon of smoked paprika for sprinkling

Method

Pre-heat oven to 180C, cut the butternut squashes in half and place onto a tray cut side up. Drizzle with oil and season with salt, pepper and nutmeg, place in the oven and roast for 15min, then turn the squashes over and roast for another 30min or until soft.

Whilst the squashes are cooking prepare quinoa. Heat a tablespoon of oil in a pot, toast the cumin briefly, then add the onions and soften for about 2min before adding the garlic and cook for another 2-3min (season with salt at this stage). Add quinoa and fry until it starts popping like mustard seeds, then add smoked paprika and 2 cups of water (or stock if you prefer). Be careful when adding the water as it will splatter (do it gradually). Put a lid on the pot and get the water to the boil, then turn the heat down and let simmer for 30min. Whilst the quinoa is cooking, check for seasoning and add salt if necessary. After half an hour check the quinoa, it should have absorbed all the liquid and be cooked with a little bite. Simmer for longer if needed, otherwise, turn the heat off and let stand for 10min. Now add the diced bell pepper, spring onion, toasted pumpkin seeds and beans and fold through carefully (you don't want the quinoa to turn into porridge). Test again for seasoning.

Once the squashes are cooked, scrape the seeds out and fill the cavity with the quinoa salad, then add the grated cheddar on top, sprinkle with smoked paprika and return to the oven for 10min or until cheese is melted and lightly golden.

This will make a great supper dish, just serve with some tomato-chipotle-salsa (I'll keep this recipe for another time) to give a spicy kick and a good helping of salad. Enjoy!

Seasonal Recipes & Ideas - Parsnips

It's that time of the year again, parsnips and other root vegetables are coming in thick and fast, so it is useful to have a few recipes at hand to keep things interesting. We came up with a great Thai style soup recipe. The sweet & spicy kick works wonders with the strong distinctive flavour of the mighty parsnip, the texture is smooth and velvety, just the sort of comfort food one needs at this time of the year. So here it goes ... (this will serve 4 to 6 for a main course)

Ingredients

1 kg parsnips, peeled and diced into inch sized cubes

1 Tblsp. coconut oil

1/2 Tblsp. yellow curry paste

1/2 Tblsp. fresh ginger, chilli & garlic puree (in equal parts), this is called wet masala and is used in all kinds of curries, so you can always make more than you need and freeze the excess

1-3 Tblsp. Nam Pla (fishsauce), to taste

1/2 Teasp. turmeric powder

1 can coconut milk

1 Tblsp. coconut cream

1 Tblsp. sugar

juice of one lime (around 1 Tblsp.)

Method

Cover parsnip chunks with lightly salted water, bring to the boil and cook until tender. Take care not to oversalt as you can use the cooking liquid as the stock for the soup.

In a separate saucepan heat the coconut oil, add the curry paste and wet masala and fry for a few seconds stirring constantly. Take care not to burn the pastes as they will impart a bitter flavour.

Immediately add the parsnips and the cooking liquid along with the fishsauce, turmeric, coconut milk and cream and sugar. Bring to the boil and simmer for 5 minutes. Add lime juice and blend with stick blender. If required adjust seasoning to taste.

The soup can be eaten simply as it is, but you can make it a bit more substantial by adding marinated crispy tofu on top along with some edamame beans (we get ours from a Sussex grower!). Just cut tofu into 1/2 inch squares and place into marinade for 5 minutes (equal parts of fishsauce, sesame oil & brown rice vinegar). Heat enough coconut oil in a wok to deep-fry the tofu, toss tofu in cornflour and then fry in batches until crispy.