Conrad Gallagher Newsletter March 2005

OCTOPUS WITH ROASTED PEPPER, OLIVES AND SUN-DRIED TOMATO PESTO

Turbot with sun-dried olive crust, Basiled mashed potato, salad of tomato & basil, Asparagus Puree & baby green asparagus

1kg / 2lb baby octopus, tentacles halved
100ml / 3 ½ fl oz olive oil
salt and freshly ground black pepper
6tbsp roasted red pepper strips
3 tbsp oven-dried tomatoes, thinly sliced
1 red onion, finely sliced
200g / 7oz black olives
2tbsp basil leaves
2tbsp shredded mizuna leaves
6tsp sun-dried tomato pesto

Tomato Dressing

1tbsp sun-dried tomato paste
2tbsp balsamic vinegar
125ml / 4fl oz olive oil
½ tsp salt
½ tsp freshly ground black pepper

Serves 4

Mix the octopus and tentacles in a shallow dish with the olive oil, salt and pepper.

For the tomato dressing, whisk together all the ingredients until well incorporated. Place the peppers, oven-dried tomatoes, onion, olives and basil in a large bowl. Pour on the tomato dressing and mix well.

Heat a chargrill until very hot and lay on the octopus and tentacles. Using tongs, toss the octopus continuously to ensure even cooking. Add the cooked octopus to the mizuna leaves, mix well and place on 4 plates. Spoon a teaspoon of tomato pesto on top of each and serve with the red pepper salad.

BRAISED LAMB SHANKS WITH THYME, ROAST CARROT AND PEARL ONIONS

2 tablespoons olive oil
4 lamb shanks, trimmed of excess fat and knuckle removed
200g / 7oz carrots, cut into chunks
12 pearl onions
3 sprigs thyme
2tbsp water
salt and freshly ground black pepper
25g / 1oz butter
1tbsp chopped flat-leaf parsley
1tbsp chopped thyme

Serves 4

Preheat the oven to 150ºC / 300ºF / Gas mark 3.

Heat the oil in a large roasting tin on top of the stove. Brown the shanks on all sides, then remove from the tin. Add the carrots and onions and cook until golden brown, then remove from the tin.

Return the lamb shanks and any juices to the roasting tin with the thyme and water. Season with salt and pepper, then place in the oven and cook for 2 hours, turning occasionally. Return the carrots and onions to the tin and continue to cook for 1 hour.

Remove from the oven and transfer the shanks and vegetables to warm plates. Remove the thyme sprigs. Skim off the fat from the juices in the roasting tin, then bring to the boil on top of the stove. Reduce for a few minutes until it has the consistency of a light sauce. Remove from the heat, add the butter and season to taste.

Spoon some sauce over each shank and garnish with flat-leaf parsley and thyme.

POACHED PEARS IN VANILLA

4 large, firm pears, peeled and cored, but left whole mint sprigs, to decorate

Syrup

500g / l lb castor sugar
1 litre / 1 ¾ pints water
3 vanilla pods
peel of 1 orange
peel of 1 lemon
1 tsp rose-water
1 star anise
1 clove

Fromage Blanc Sorbet

500ml / 17fl oz water
80g / 3oz glucose
25g / 1 oz trimouline (a water/sugar spray used to keep the sorbet soft when frozen)
4 tbsp lemon juice
500g / 1lb fromage blanc

Serves 4

Place all the syrup ingredients in a pan over low heat until the sugar is dissolved. When all the sugar has dissolved completely, boil for 30 minutes. Let it cool to 75ºC .

Add the pears and cook for 30 minutes on a low heat until the syrup has reduced to half. Transfer the pears to a shallow dish and strain the syrup over them. Wash out the pan.

For the sorbet, place the water, glucose, trimouline and lemon juice in the pan and bring to the boil. Let the mixture cool and then add the fromage blanc. Process in an ice-cream machine for about 40 minutes or freeze in a plastic container.

To serve, arrange each pear in the centre of a large plate and decorate with a mint sprig. Pour some syrup around he pear and serve with a scoop of sorbet.

For Braised lamb shanks with thyme, roast carrot and pearl onions:

Beyerkloof Pinotage Reserve 2003

A well-structured, more complex Pinotage is a great wine with lamb, even more so when you use Cape Karoo lamb with its herbal, succulent flavours. This Pinotage has lovely soft tannins and beautiful fruit with a whisper of sweetness on the palate that will match the full, yet sweet flavours you find in lamb and also the roasted carrots. Yet it is also complex and long, precisely what you need for something as rich as this dish. A fuller Pinotage like this Reserve, is the perfect combination, made by one of the maestros of this truly South African grape.

For Octopus with roasted pepper, olives and sun-dried tomato pesto:

De Toren Diversity "Delta" 2003

This dish cries out for Mediterranean flavours in the wine to match the robust roasted and sun-dried ingredients - the route to take is a Bordeaux-styled blend, but not one that is too heavy or overly complex. What you want are open, soft flavours and a lingering dryness to play foundation to the octopus and its concentrated accompaniments. De Toren makes two wines, the Fusion V and the Diversity. Both are classically structured and beautifully elegant, but the Diversity is the match here because it's lighter and more accessible, but with ample savoury flavours for the dish.

For Poached Pears in Vanilla:

Klipdrift Gold Pot-still Brandy

You could go with a soft and full-flavoured white wine like a Semillon or a Viognier (the Semillon in particular has pear-drop flavours to complement the poached pears). But if you are looking for a more interesting and powerful match, try this new brandy, well-matured for round texture and soft, sweetish flavours. Fortified wines are often good dessert matches, especially when they are not harsh in flavour - that's because the sweetness of dessert is such a strong component. Try this mellow, drinkable brandy with its developed vanilla and toffee tones.

HOST A TAPAS PARTY...

It's easy to understand how the old Spanish tradition of tapas, or small plates, has become a growing trend today. Built around small portions of great tasting food and wine, with a generous dose of socializing, it's stylish, relaxing and fun. The small plate concept is simple. Friends and family enjoy appetizer-size servings of a variety of tempting dishes and wines. The emphasis is to encourage tasting while mingling, by entertaining a help-your-self style set-up.

Garlic and olive oil are the most common flavors but peppers, garlic mayonnaise, batter, and red and white wine are all added to enhance flavors. Paprika and saffron are often used to add a delicate but flavoursome touch.

Paella is probably one of the most popular Spanish dishes, prepared either vegetarian, with chicken, with seafood or a combination. Other tapas "winners" are Spanish omeletts made with potatoes, spicy sausages and hams and of course many varied dips. Traditionally dishes are served in individual ceramic oval dishes and accompanied by a glass of sherry.

Tips for tapas entertaining:

Create individual areas where everyone can help themselves

Have a separate section for wine, the tapas, and dessert (if served)

Pair a fruit-filled jug of Sangria with one or two dishes for extra Spanish flair

Here are a couple tapas dishes to kick-start your Spanish fiesta.

Spinach artichoke dip:

2 cups parmesan cheese
1 box spinach
1 can artichoke hearts, drained
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 teaspoons garlic, minced

1. Mix together Parmesan cheese, spinach, and artichoke hearts.
2. Combine remaining ingredients and mix with spinach mixture. Bake at 375 F for 20-30 minutes.

Adding its own charming twist to entertaining, interesting and tasty "tit-bits" are a hit.

Rueditas de Carne:

These "little wheels" of beef make superb tapas. Herbs, feta cheese and marinade enhance the natural robust beef flavor. Pair with fresh bread and a warm bean salad from a favourite grocer.

1 1/2 pounds Beef top sirloin steak, cut into strips
Bold and spicy Marinade
Salt and pepper to taste
3/4 cup olive oil
3 large ripe tomatoes, cut in half
6 ounces feta cheese
1/3 cup chopped fresh oregano
Rosemary as needed for garnish
12 skewers

Place beef strips and marinade in zipper-locking plastic bag and refrigerate for 2 hours. Roll each beef strip and thread onto skewers, discarding the marinade. Season with salt and pepper, and grill.

To serve, pour olive oil on a platter or large plate. Squeeze tomatoes over the platter and tear each into pieces, placing them about the platter. Add feta, chopped oregano and serve.

1.	The pupil of an octopus' eye is rectangular.
2.	Bananas are seedless due to a natural mutation.
3.	Poppy seed is mildly addictive, as it contains small amounts of heroin.
4.	Large doses of coffee can be lethal. Ten grams, or 100 cups over 4 hours, can kill the average human.
5.	The colour of a chilli is no indication of its spiciness, but size usually is - the smaller the pepper, the hotter it is.

RUSTIC TABLEWARE GOES CHIC... I decided on chocolate and white plates, since fresh Italian fare would look best on simple plates, rather than ones with a heavy pattern. Using fresh herbs and other seasonal ingredients is of essence with anything I cook, so each plate was topped with a fresh sprig of rosemary - enhancing the table's rustic feel. But to keep things from becoming too rustic, I used 'curly' napkins, with a ruffled edge, to give the table an ethereal touch. A good find at a local flea market were the collection of little cutting boards, which are perfect for bread platters. Miniature wooden bowls and vintage Moroccan spoons paired nicely with the cutting boards. Using the wooden bowls for something unexpected always gives uniqueness to the table. Vintage pewter salt and pepper shakers (another good find at a local flea market) add an antique accent to the table. The geometric patterned runner down the centre of the table is a nice element of surprise, since it serves to "mix" things up a bit and adds a twist in this rustic tabletop. I used stemless glasses, to avoid the chance of the inevitable spilt glass of red wine, and also so guests can see each other without peering over towering wine glasses. Décor design tips: Use the little wooden bowls for olives, nuts, butter or even salt and pepper with spoons To avoid spills, use stemless wine glasses Source unique vintage pieces at local flea markets for the table such as the pewter salt and pepper shakers Instead of candle holders, place the votives on the cutting boards to hold the melted wax

GAZPACHO

Gazpacho is a Spanish term, which typically describes a cold soup with various vegetable ingredients, notably garlic, tomato, and cucumber. Kitchens in the south of Spain always have a supply on hand, ready to pour into glasses as a refreshing summer drink or to serve as a cold soup.

As a rule, you want more tomatoes in the gazpacho than anything else. A nice looking gazpacho should have a pretty orange-red colour. Therefore, ingredients should be added according to this principle. This is definitely a must for summer months, when tomatoes and peppers are ripe and full of flavour.

TOSS AND CHOP

The new way to chop food in a bowl! It's simple, safe and easy-to-use, the Toss & Cop is a unique tool designed to quickly chop salads, vegetables, fruits and much more, right in the bowl. Made of high-quality, heat-treated stainless steel with micro-serrated edges that will never require sharpening, this tool is a serious time saver.

JEUNESSE DORÉE - 'THE GOLDEN YOUTH'

This cocktail is a true classic with a decadent twist. Pimms and lemonade is an old summer favourite, but when combined with Champagne, it becomes the ultimate summer twister.

So take some time out, go dice up some summer fruits, pop open the bubbly, splash in the Pimms and relax, while getting decadently twisted.

Ingredients:

200 ml bubbly

a handful of diced summer fruit - don't forget the cucumber and mint

50 ml Pimm's

Method:

Pour the bubbly over ice leaving space for the rest. Place the fruit on top and pour the Pimm's over for visual effect.

Glass: mini jug available from @home and boardman's

BONUS DRINK

TRADITIONAL IRISH COFFEE

Created in 1942 by Joe Sheridan, a bartender at Foynes Airport, (near the present-day Shannon airport). In 1947, at the end of a trip to Ireland, An American journalist, Stan Delaphane, visited Joe Sheridan's bar and tried an Irish coffee. Delphane was so impressed that on returning home, he passed the recipe onto the bartender at his local bar, the Buena Vista Cafe, in San Francisco. So the recipe spread and the drink became a classic.

Here's how to make it:

Heat up a stemmed whiskey goblet, and pour in one shot of Irish whiskey (don't substitute here). Drop in three white sugar cubes and fill nearly to the top of the goblet (stop about an inch from the rim) with strong black coffee. Stir gently, and then pouring it over the back of a spoon, gently add heavy cream to fill the goblet, floating it on top of the coffee. Serve immediately.

Hint: Use fresh cream with no additives for the best effect.

Conrad Gallagher has designed a range of top quality gift hampers. These hampers contain a variety of specially produced and blended gourmet products that are beautifully presented in a hand-woven basket. Included in each luxury hamper is a range of original recipe vinegars, rubs, jams as well as Conrad's cook books: One Pot Wonders, Take 6 Ingredients, New Irish Cooking and two latest releases: A Taste of Southern Africa and In 3 Easy Steps, as well as Cooking with Conrad Gallagher aprons, making the hamper an ideal corporate or personal gift.

You can also custom design individual hampers tailor made to your own personal or specific company branding requirements. For further information contact Conrad Gallagher. A full hamper comprising of the above ingredients will start at R1250. (excl VAT)

[t] +27 21 434 6100
[f] +27 21 434 6106

P.O. Box 157
Green Point, 8051
Cape Town, South Africa

conrad@conradgallagher.com
www.conradgallagher.com

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