Groot Constantia restaurants sharing recipes
There are two fabulous restaurants on the Estate, both have shared one of their tasty, easy to make recipes.
Simon’s at Groot Constantia
Casual, relaxing and enjoyable with a selection on their menu to suit most tastes. | Telephone 021 794 1143 for more information or to book.
Their chef has kindly shared one of his very popular dishes with you:
Double baked cheese soufflé
Serve with Groot Constantia Grand Constance
- 100ml Milk
- 100g Butter
- 200g Flour
- 15 Egg yolks
- 30 Egg whites
- 200g Emmentaler cheese
- 200g Blue cheese
- 100g Pecorino
- Salt & pepper- seasoning
Method Make a roux with butter, flour and milk, making a white sauce almost, add your egg yolks and cheese mixture, mix very well into the white sauce and put aside. Whisk egg whites till stiff peaks then fold into cheese mixture, half first then other half slowly with a spoon so the air stays in it still. Spray moulds with spray ‘n’ cook all around. Fill with the mixture till full. Bake at 160 degrees for 15 mins in a water bath, till it has risen out of the mould, or pierce with a knife to check the bottom has been cooked. After it has been cooked take it out of the water and let it cool off. Makes 15 to 18 depending on moulds The Jonkershuis Restaurant with excellent food in a beautiful setting. A good menu is on offer with a wide selection of traditional Cape Malay dishes a speciality. Telephone 021 794 6255 for more information or to book.
Chef’s special recipe to try out:
Jonkershuis Smoked Snoek & Hake Fishcakes
Serve with Groot Constantia Blanc De Noir
- 200g finely chopped onions
- 20g finely chopped garlic
- 80g mashed potato
- 20g chopped Italian parsley
- 5g white pepper
- 10g Maldon salt
- 1 egg beaten
- 100g smooth cream cheese
- 500g flaked smoked Snoek
- 300g flaked steamed-poached hake (or other white fish)
- Juice of 2 medium lemons
- 50ml olive oil for cooking
- Fresh coriander and lemons for garnishing
Method Sauté the finely chopped onion, cook on a low heat and allow to sweat slowly until soft – remove from the heat and cool. Flake the smoked Snoek and hake – ensure that all bones are removed. Add the fish to the cooled onions. Add the remaining ingredients and mix well. Makes approximately 1kg. Divide the mixture into 8 equal parts and mould gently into fishcake shape, be sure to not make them too round as they will then be difficult to cook. Place the moulded fishcakes on a platter, wrap with cling wrap and place them in the fridge for 1 hour. (Use the time to prepare your peach puree). To cook the fishcakes Bring a large pan to the heat and cover with olive oil, sauté the fishcakes until golden brown about 4 – 5 minutes per side. Turn once only to avoid fishcake from breaking. Place 2 golden brown fishcakes onto plate and garnish with fresh coriander and half a lemon.
Serves 4 for main course or 8 as a starter
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