C A V I A R D R E A M S T H E
S E V R U G A
C O O K B O O K
S E C O N D
E D I T I O N
C A V I A R D R E A M S T H E
C O O K B O O K
Developed by T H E C AV I A R G R O U P O F R E S TA U R A N T S with Oscar KotzĂŠ, Steve Edwards and the Caviar Food Studio Key Photographs by Matt Stow
Malossol Intelligent Brand Solutions
Second Edition Copyright © 2009 The Caviar Group Photographs Copyright © 2009 Matt Stow All rights reserved. No portion of this book may be reproduced - mechanically, electronically, or by any means, including photography - without prior permission of The Caviar Group.
Caviar Dreams The Cookbook / by The Caviar Group with Oscar Kotzé and Steve Edwards : Key Photographs by Matt Stow The Caviar Group Shop 26 Ipic shopping centre Aurora Street Aurora Durbanville www.caviar www .caviar.co.za .co.za www.mattstowphoto.co.za Printed in Cape Town, South Africa 04 2010
Design by Malossol www.malossol.co.za
OSCAR To all our guests, suppliers, staff, partners, family and friends, thank you so much for all the help and support over the past four years. Without you none of this would have been possible.
SAM Making the decision to join the Caviar team seems easy now, but four years ago it was daunting to choose between a career in law or our restaurants. Thanks to all of you for making my decision such a good one.
STEVE To everyone involved in the growth of The Caviar Group; to Oscar for all the opportunities to grow and learn and be part of something amazing; to my parents for being a rock of good advice and support: a huge thanks to all.
JILL For making sure I donâ€™t get lost in the crowd, thanks to my parents, siblings, family and friends. To Oscar for the knowledge, motivation and enthusiasm: it is a privilege to be part of your dream
LIZELLE May you all find great pleasure in reading Caviar Dreams; it was such fun being a part of it...!
NICOLETTE It is magnificent to work with talented people who inspire and grow with us. Thank you for all your support.
JP To all our suppliers and friends, thank you so much.
KERRY To Oscar, thank you for having the courage and inspiration to try something nobody else would.
008 | Caviar Dreams
The Dream Continues
The Caviar Group Philosophy
The Love of Wine
The History of Beluga
The Reinvention of Beluga
The Birth of Sevruga
Caviar Fine Foods : The Deli
Sauces and Sides
The Development Kitchen
Behind the Brand
Caviar Dreams | 009
P O U LT RY
V E G E TA R I A N
THAI RED CURRY
Fragrant and spicy curry of chicken goujons with black tiger prawns, served with a coconut-scented rice.
ROASTED BREAST OF CHICKEN With pommes neuf, roasted butternut and a creamy marchand de vin sauce.
With a lemon and herb glaze, pommes purée and pan-fried green beans.
DUCK Marinated in soy and miso paste, oven-roasted and served on sticky rice with a sweet and sour dressing.
Tandoori-spiced on buttered mash with tomato and onion salsa, served with a red curry velouté.
OSTRICH Dukkah rubbed, oven-roasted ostrich with a soft spoon bread and butternut purée.
Pan-fried and served with roasted baby vegetables, pommes purée and a macerated cherry chutney.
Pan-fried gnocchi served with a fresh rocket and parmesan salad and finished with a porcini velouté.
024| Caviar Dreams
W I N E S
C A P
C L A S S I Q U E
PONGRÁCZ BRUT Its crisp green apple tones and baked bread nuttiness set it apart.
BOSCHENDAL LE GRAND PAVILLION BRUT ROSÉ Complex, with a pronounced fruit structure and a seductive brisk sparkle.
SIMONSIG KAAPSE VONKEL BRUT Floral aroma leads to mouth-watering berry flavours and citrus freshness.
GRAHAM BECK BRUT Characterised by light, yeasty aromas with a rich and creamy complexity.
SIMONSIG BRUT ROSÉ A wine to celebrate your most romantic moments.
PHILIP JONKER BRUT Nutty and leesy aromas with refreshing citrus and yeasty shortbread flavours.
PONGRÁCZ BRUT ROSÉ A timeless and elegant Cap Classique composed in the classic French style.
AVONDALE BIO-LOGIC MCC BRUT Sanguine, fresh and lively; the easiest way to celebrate your life.
STEENBERG BRUT A wonderful wine for all occasions; crisp with aromas of Granny Smith apples.
PIERRE JOURDAN CUVÉE BELLE ROSÉ A lively presentation of Pinot Noir flavours with a tinge of salmon pink.
GRAHAM BECK BLANC DE BLANC 2005 To be enjoyed on its own, with any food or at any time!
GRAHAM BECK BRUT ROSÉ VINTAGE 2007 The wine has a beautiful salmon pink colour with strawberry fruit flavours.
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C O C K T A I L S
CLASSIC MOJITO Havana Light Rum, lime / lemon wedges, mint leaves.
R 40.00 / R 60.00
BLOOD ORANGE AND COCONUT MOJITO Rum, lime, mint, blood orange, coconut extracts.
FRUIT MOJITO Limes, mint, Havana Cuban Rum, fresh fruit pulp. Recommended Flavours: Rose / Strawberry and Banana / Watermelon.
THE BELUGA “MOLITO” A litre of the Classic Mojito recipe!
D E S S E R T C O C K TA I L S
WHITE CHOCOLATE MARTINI Vodka, Crème de Cacao, white chocolate extract, condensed milk.
MINT COOKIE Nachtmusik, chocolate cookies, mint, cream.
GRANADILLA CHEESECAKE Vodka, Amarula, Triple Sec, granadilla pulp, cream.
TOBLERONE MARTINI Baileys, Frangelico, crème fraîche.
TURKISH DELIGHT MARTINI Vodka, Nachtmusik, rose with cream.
056 | Caviar Dreams
DESIGNER “SMALL DOSE”
SKYY BLUE Vodka, lime, Butlers blue.
LATTE Vodka, ponchio, espresso.
SOUR APPLE Vodka, green apple, lime.
CHOC R 34.00 White chocolate, choc chip cookie.
Caviar Dreams | 057
VAN DER HUM CRÈME BRÛLÉE
Allow mixture to cool to room temperature.
Whisk the egg yolks then add a small amount
40ml van der hum liqueur
of the milk mixture. Mix together, then add
10 egg yolks
to the remaining milk mix. Strain and ladle
1⁄4 cup sugar
the mixture into ramekins, filling them three
50g castor sugar
quarters full. Bake covered, in a water bath, at 130˚C for 30 - 40 minutes or until set.
Refrigerate until fully cooled.
Before serving, evenly coat the brûlée with
Combine cream, Van der Hum and sugar in a
castor sugar. Using a chef’s torch, caramelise
heavy based saucepan and simmer over a
the sugar, ensuring not to burn it. If desired,
medium heat until the sugar is dissolved.
top each brûlée with an orange segment.
134 | Caviar Dreams
180g chocolate, 70% couverture
Preheat oven to 160ËšC. Line a baking tray with
baking paper. Melt the chocolate and butter
295g castor sugar
over a double boiler. Whisk the eggs and
sugar till fluffy and pale. Stir in the vanilla
essence and fold in the sifted flour. Bake for
10ml vanilla essence
30min. Allow to cool and turn out the baked brownies onto a cutting board.
MAKES 20 MEDIUM SIZED BROWNIES
Serve with fresh berries and whipped cream.
OUT OF ALL THE COOKING DISCIPLINES, PASTRY IS THE MOST PRECISE AND THE MOST SPECIALISED. THERE IS NO ROOM FOR ERROR AND EXPERIMENTING IS NOT AS EASY AS WITH THE OTHER DISCIPLINES. TRICKS OF THE TRADE, LIKE ADDING A BIT OF SALT TO YOUR SWEET DESSERTS AND NOT SERVING ICE CREAM “ICE COLD”, COME WITH TIME. WE ARE VERY FORTUNATE TO HAVE SUCH AN AMAZING TEAM OF PASTRY CHEFS.
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174 | Caviar Dreams
Amuse-Bouche Muscadel and Verjuice Jelly
Starters Beetroot Tart Crayfish Tian Duck Liver Brûlée Smoked Salmon and Cheese Soufflé Tuna Tataki Wild Mushroom and Truffle Tortellini
094 088 087 090 084 097
Salads Calamari Salad Seared Tuna Sashimi Salad Mains Asian Style Duck Breast Aubergine Parmigiano Beef Wellington Deconstructed Moussaka Duo of Duck Lamb Shank Linefish Ostrich Fillet Paella Salmon Wellington Slow-Roasted Chicken Breast Springbok with Lindt Chocolate Sauce Thai Chicken Curry
The One and Only Showstopper Three Cheese Lasagne
Sauces and Sides Béchamel Sauce Bouquet Garni Confit Duck Lemon Buerre Blanc Lemon Crème Fraîche Napolitana Sauce Pasta Dough Pommes Purée Red Wine and Port Jus Tomato Concassé
131 133 129 129 126 127 127 126 132 133
116 105 109 108 117 111 121 114 123 124 119 112 120
Desserts Belgian Chocolate Truffle Cake Blueberry Mille Feuille Brandy Snap Mix Chocolate Brownies Chocolate Fondant Ice cream Madeleines Mango Mousse “Cheesecake” Milk Tart Pavé Van der Hum Crème Brûlée White Chocolate Beignets White Chocolate Martini
142 139 151 135 136 147 151 148 144 147 134 145 147
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