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Exceptional Recipes of the Month

A Royal Feast at “Dish”  

There is something special about a magical curry evening that calls out for more!

And that’s exactly what Umhlanga is raving about with The Royalty of Wednesday Curry Evenings at the ever so popular “Dish” restaurant.

Carla Hart, Operations Manager of the “Dish” Restaurant said that the distinctive flavour and aroma of the Curry Evening has been achieved by a blend and combination of spices, including curry leaves, coriander, chilli and garlic.

This is enhanced by the creativity that stems from experimenting in the kitchen and managing her team.

Heading the team in the kitchen is Chef Arnold – a chef with a desire for taste and perfection.

Join Chef Arnold and Carla Hart every Wednesday evening for a feast worth chin waging about!

For more information contact the “Dish” Restaurant on 031) 581 8000 or visit www.threecities.co.za

WIN! WIN! WIN!

“DISH” is giving away a complimentary curry evening meal for two.

All you need to do is call Dish to make a reservation. The first two callers who on booking mention the word’ E-zine” will receive a complimentary curry meal for two.

Now that’s worth booking a table!

“We are what we repeatedly do.  Excellence, then is not an act, but a habit” – Aristole

“Dish” Restaurant Operations Manager Carla Hart & Chef Arnold

 Preanka’s Chilli Chocolate Fondant

 

 

 

 

 

 

 

 

 

 

 

 

50g Melted Butter

Icing Sugar for dusting

1 red chilli seeded and finely chopped

200g dark chocolate

10g white chocolate

200g butter

200g sugar

4 eggs and 4 yolks

200g plain flour

 

Method

  1. Melt butter, chilli and chocolate in a double boiler
  2.  Mix eggs and sugar to a whisk trail
  3. Add flour and fold until smooth
  4. Add butter, chilli and chocolate mixture
  5. Pour mixture into greased ramekins and bake at 200˚C for 10-12 minutes

 

 

 

 

 

 

 

 

 

 

 

(l-r) Robert Gumede, Chef Arnold, Operations Manager Carla Hart, Kerwin Buckley and Preanka Naidu

 

 

 

 

 

 

 

 

 

Cooking With Chef

Beef Wellington

1x 220g beef fillet

20g whole grain mustard

1x half roll of pre made puff pastry

50 g liver pate

50g duxelle (mushroom and onion mix)

Egg wash

Salt and pepper to taste

20ml oil

Method

1. Pre-heat the oven to 220 degrees Celsius

2. Heat oil in a large pan and sear the meat on all sides. Don’t cook the meat, just brown each side. Let it cool and then brush it with the mustard.

3. Chop the mushrooms and onions into small cubes. Throw the mix in a hot pan with oil and sweat out all of the liquid. Let the water evaporate and then set it aside to cool.

4. Roll your puff pastry into a square and then brush the edges with egg wash. Place the fillet on top and then spread the pate and mushrooms on top of fillet.

5. Then fold the pastry over the fillet like an envelope. Brush with egg wash and place back in the fridge for 5 minutes.

6. Egg wash again and bake for 35-40 minutes or until pastry is golden brown. Let it cool for 10 minutes before slicing.