![]() ![]() Earlier, he had been under the wing of the legendary Ralph van Pletzen at his Ralph’s restaurant in Stellenbosch. His airy Franschhoek space is on Chamonix farm where, in the Nineties, he shot to fame while cheffing at La Maison de Chamonix, across the road from the forest-edge venue where he is now, and where the then unknown Reuben Riffel was a young kitchen hand who showed a lot of interest in cooking methods. I’ll phase in the new dishes slowly in the next few weeks.” I’m in the process of finalising my autumn-winter menu and the lamb tails will definitely feature. “I’m also testing it on my regular customers and have been serving it with a lamb ragu sauce and artichoke and a little bit of polenta. Each of them served two dishes to a group of eight people. I spoke to Richard again this week and he updated me with the news that he had served the kapokbos-glazed version as one of two dishes he presented at a charity dinner in Franschhoek with three other chefs. Yes, even so, he wanted to tweak them further in the ensuing weeks. Richard served me small portions of all three one sunny day in early February and each was gobsmackingly good well, there’s no dish he ever produces that is less than that. #Lambs’ tails with a lamb jus glaze, pickled artichoke and lamb ragu sauce.Īnd with that, every other top chef in the country is further challenged to beat all of the above. #Miso-glazed lambs’ tails with sushi rice, bonito, and umeboshi emulsion (ume is a variety of Japanese plum) #Kapokbos-glazed lambs’ tails with lovage, mustard and gooseberries I make kapokbos skaapstertjies, and I won’t pretend that they aren’t divine because I was inordinately proud of them ( here’s that recipe ) but I bow to the superior talent and creative palate of this man, for at least three very good reasons: But Richard Carstens gets far more fancy with them than I did. In my Karoo kitchen or at my braai out back, I cook skaapstertjies twice – first in an aromatic stock, then I finish them by crisping them up over hot coals.
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