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Aan Tafel Kontrei Food

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Aan Tafel Kontrei Food

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Permanently closed.

03/07/2020

Dusted off and ready to serve you!

02/07/2020

BRAISED PORK SHANKS

Chef's tip - Pork shanks, which come from the front leg of the pig, can be chewy when cooked incorrectly. When prepared properly, however, they become succulent and flavorful. The best way to cook them is in a long, slow braise. Don’t let the liquid boil or it will toughen the meat.

INGREDIANTS
½ cup flour
2 tsps chile powder
Kosher salt & freshly ground pepper
6 pork shanks
¼ cup extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium celery ribs, chopped
6 garlic cloves, minced
1 cup dry white wine
6 cups chicken stock or low-sodium broth
3 rosemary sprigs
2 bay leaves
2 thyme sprigs

METHOD in the MADNESS
Step 1
In a large, resealable plastic bag, combine the flour and chile powder with 1 tablespoon ea. of salt & pepper. Add the pork shanks, one at a time, and shake to coat thoroughly.

Step 2
In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add 3 of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes. Transfer the browned shanks to a deep, heavy casserole. Wipe out the skillet and brown the remaining 3 pork shanks in the remaining 2 tablespoons of olive oil; lower the heat if necessary. Add the pork shanks to the casserole.

Step 3
Add the onion, carrots, celery and garlic to the skillet and cook over moderate heat until softened, about 5 min. Add the wine and bring to a boil. Simmer until slightly reduced, about 2 minutes. Pour the wine and vegetables over the pork. Add the stock, rosemary, bay leaves and thyme, season with salt and pepper and bring to a boil. Tuck the pork shanks into the liquid so that they’re mostly submerged. Cover and cook over moderately low heat for 2 ½ hours, or until the meat is very tender. Turn the pork shanks every 30 minutes to keep them submerged in the liquid. Transfer the braised shanks to a large, deep platter, cover and keep warm.

Step 4
Strain the liquid, pressing hard on the solids; discard the solids. Return the liquid to the casserole and boil until reduced to 4 cups, about 20 minutes. Spoon off the fat, pour the pork gravy over the shanks & serve.

12/06/2020

It's Fresh Fish Friday

The sea is full of CULINARY TREASURES...the Dorado is one of them.
Its Hawaiian name is Mahi-mahi...you guessed it...its a tropical fish with mildly sweet notes.

This recipe share is the perfect quick-fix dish for those 'running-out-of-time' weekday nights.

ROAST DORADO with FIGS, OLIVES and ALMONDS

Ingredients:

• 1/4 cup extra-virgin olive oil
• Four 350g dorado—scaled, cleaned and patted dry
• Kosher salt
• 5 dried Turkish figs, stemmed and quartered (its vital to rehydrate then or they will burn releasing bitter notes)
• 1/2 cup each pitted Cerignola and Castelvetrano olives
• 3 tablespoons rosemary leaves
• 2 tablespoons coarsely chopped raw almonds
• 1/4 cup dry white wine
• Lemon wedges

Method-in-the-madness:

Preheat the oven to 180°C. Drizzle 1 tablespoon of the oil in a large roasting pan. Set the dorado in the roasting pan. Season generously with salt. Scatter the figs, olives, rosemary and almonds over and around the fish and drizzle on the wine and the remaining 3 tablespoons of oil. Roast for about 30 minutes, until the fish just flakes. Serve with lemon wedges.

11/06/2020

Soup weather...

And this one is a winner

Cream of EXOTIC MUSHROOM soup

INGREDIENTS:
• 1 tablespoon olive oil
• 250g boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1/2 punnet button mushrooms, and half wild mushrooms of choice (Oyster, Chanterelle, Shiitake are good options). Both washed and diced up...we like them rough around the edges
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 1 bay leaf
• 1/4 cup cream and 1/4 cup milk, or more, as needed*
• 2 tablespoons chopped fresh parsley leaves
• 1 sprig rosemary

METHOD IN THE MADNESS:
1. Heat olive oil in a large stockpot over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

2. Melt butter in the stockpot over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

3. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.

4. Stir in half and half (cream and milk mixture) until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.

5. Serve immediately, garnished with parsley and rosemary and sauted mushrooms, if desired.

Side note - this dish also works beautifully with turkey as a replacement for the chicken.

Well paired with a Pinot Noir or wooded Chardonnay

10/06/2020

Where ever you are, what ever you do, make it count.

Everything tastes better over open fire.

09/06/2020

Often overlooked, but truly versatile. The samosa is a flavour-packed, 'can do' pastry bite that leaves the possibilities with your imagination.

Useful to rejuvenate those sad left-overs yet fancy enough to fit in with a sundowner celebration.

If you haven't tried our snoek, smoked sweet potato and apricot samosas yet then the next stop would have to be @ Aan Tafel.

Be warned - these little crispy bites are truly addictive!!

PS they make the perfect tummy and lunch-box fillers.

05/06/2020

Weekend's are for experimenting....right?
why not do it the Aan Tafel Way.

Through great cuisine!!

From our kitchen to yours we bring you

LAMB KOFTAS

INGREDIENTS
• 500g lamb mince
• 1 red onion, finely chopped
• 1/2 cup firmly packed fresh continental parsley leaves
• 3 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon Ground Cinnamon
• 1 tablespoon tomato paste
• 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
• 1 egg, lightly whisked
• Salt & freshly ground black pepper
• 75g (1/2 cup) plain flour
• 2 tablespoons olive oil

METHOD-in-the-madness
• Step 1
Line a baking tray with plastic wrap. Combine the lamb, onion, parsley, garlic, cumin, coriander, cinnamon and tomato paste in a large glass bowl. Add the breadcrumbs and egg, and stir until well combined. Season with salt and pepper.

Step 2
Divide mixture into 16 portions and shape each portion into a 4cm ball. Place on prepared tray. Cover with plastic wrap and place in fridge for 15 minutes to chill.

Step 3
Place flour on a plate. Roll kofta in flour and shake off excess. Heat half the oil in a frying pan over medium heat. Add half the kofta and cook, turning occasionally, for 8 minutes or until cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining oil and kofta, reheating oil between batches.

Step 4
Arrange on a platter to serve.

A sure-bet marriage-made-in-heaven when paired with the Diemersfontein Merlot

04/06/2020

Nothing beats good ol-fish-n-chips parcels, Wouldn't you agree?...and you havent tried the real deal until you've tried it the AAN TAFEL WAY

BEER-BATTERED FISH N CHIPS

03/06/2020

When last did you bring back the spice of life?
..with our flavourful AAN TAFEL dishes we did all the work for you.

For divine dishes in the comfort of your own home, contact us on 066 510 6711.

27/05/2020

Wednesdays are for quick-fixes - the weekend is almost here and we need to save that energy!

In line there of

Aan Tafel Tuis gives you a quick family winner

PENNE PASTA Bake a-la-boerewors

Ingredients
2 kg boerewors cut up to bite size
500g penne pasta
1 onion - chopped
1 large carrot - diced
1 celery stick - thinly sliced
2 cloves garlic crushed
1 tsp Italian Herbs
2 tsp Worcestershire sauce
2 can chopped and peeled tomatoes
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
1 cup bread crumbs
Bunch parsley chopped
Olive oil

Method-in-the-madness

Heat a little olive oil in a deep casserole, fry the onions, celery, carrots and garlic until the onions are soft.

Add the boerewors and brown it. Add the Worcestershire sauce and mix through.

Add the tomatoes and bring to the boil, reduce the heat to a simmer and add the Italian Spice.

Let it simmer for 30 minutes uncovered.

Grease an ovenproof dish with olive oil. In a large mixing bowl mix the sauce and pasta and then the mozzarella, and then place in oven proof dish.

Mix the bread crumbs, parmesan and chopped parsley together and sprinkle over the top of the pasta.

Bake in a preheated 180°C oven for 30 minutes.

26/05/2020

Another firm favourite recipe share brought to you by Aan Tafel Tuis

Keeping the heart of the home warm and simmering in these times.

A perfect pair-off with the Diemersfontein Cabernet Sauvignon

BEEF SHORT RIB OSSO BUCU

Ingredients
150grams diced bacon
1.3 kg beef short ribs
Salt & pepper
1 tablespoon olive oil
1 large. onion, chopped
2 celery stalks, sliced
2 carrots, sliced
2 tablespoons tomato paste
1 ½ cups white wine
3 cups beef stock
2 sprigs each fresh thyme and rosemary
1 bay leaf
½ teaspoon coarse salt
Black pepper to taste

INSTRUCTIONS FOR THE OSSO BUCO:

Heat a large pot to medium-high. Add bacon and sauté until fat has rendered – about 5 minutes.

Remove from pan and set aside.
Season short ribs liberally with coarse salt and black pepper. Add to remaining bacon oil, and brown all sides. Remove from pan and set aside.

Add olive oil, onion, celery and carrots with a pinch of coarse salt. Sauté, stirring occasionally, until onions are translucent and vegetables have softened – about 5 minutes.

Add tomato paste, white wine, and beef stock. Stir until tomato paste is incorporated into liquid.
Return bacon and short ribs to pan with thyme, rosemary and bay leaf. Cover and bring to a boil. Reduce heat to a medium-low and simmer for 1 ½ – 2 hours until meat is tender.

Remove lid for the final 20 minutes of cooking to thicken sauce.

Address

Wellington
7654

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