Taste Freedom

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FAST Fresh

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Lunch

TIME

TEA 13 12

Long train journeys with a book so good you can only put it down to gaze out the window for a split second, new friendships, birthdays with family, children’s curiosity and energy, a good party where you dance like a mad person but think you’re hot!, cupcakes, walking the suburbs and catching whiffs of the braais as the smoke rolls over the fences, live music concerts, freshly smoked Franschoek salmon, farmers’ markets, Chrissie’s cheeses from Eston made from unpasturised milk and ripe with character, diving into the ice cold water of Camps Bay or Berg streams, meeting old friends you haven’t seen for six years and just picking up where you left off, Durban curry or any Indian meal, making your own parsley dumplings and steaming them over an oxtail stew, arriving in a foreign city at dawn and witnessing it come alive, Durban winters (if it drops below 15 degrees, Durbanites go into shock J), smiley faces, sunrises and sunsets over the ocean, the smell of freshly mown grass, Chuck and Bob’s charcuterie (especially their chorizo!), new potatoes with mint butter, watching a horror movie so scary you shit yourself, art deco architecture, aerial views of inner cities from revolving restaurants (there are 36 in the world, start with the Roma and find them all), art movies that have substance not just Hollywood style, granadillas picked off the vine and eaten with a teaspoon, swimming in clear blue sea, snorkeling off South East Asia or Sodwana, kind people, dogs (especially miniature daschunds), vine tomatoes eaten like an apple with a sprinkling of sea salt, unexpected kindness, French supermarkets (especially the cheese counter), rosé wines, Katz’s Deli NYC, big barrels of pickles like those at Guss’ Pickles on the Lower East Side, ice cold water drunk straight

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from the tap, the smell of coffee, single-origin anything, Bloody Marys made with horseradish and a celery stick, firm handshakes, ethics in business, wasabi nuts, fresh Saldanha Bay mussels with smoky paprika and tomato, anything fresh from the sea, swimming naked, laughter, winks, singing loudly to Bob Marley while driving (especially Waiting in Vain), simple huts on the beach, chillies, old-fashioned ginger beer, lightning and thunderstorms in the Drakensberg, the West Coast National Park, gentle people, breaking open pomegranates with your hands so the red juice runs down your fingers, watching a sad movie on TV and feeling tears well, friends who know when you need a pick-me-up, odd sports on TV like ribbon gymnastics and curling, pork sausages and frazzled eggs, hot English mustard, light young red wine (especially drunk in Paris at Chartier restaurant), roasted sweet potatoes with lamb chops and quince jelly, Jamaican accents, people with strong opinions who stick to them, piercing eyes, the salt pans of Botswana, the sardine run, squidging your feet and toes in riverbank mud, aloes when they flower in winter like frozen explosions, scoring a run of green robots, taking overseas friends to Grey (Yusuf Dadoo) Street and the Victoria Street Market, pancakes with the works at the Durban Bot Gardens, the T-Rex in the Durban Natural Science Museum, the evening call to mosque, the pause before applause at an amazing concert, chilling on the Catalina balcony above the bay before a show, misty mornings in the Midlands, the smell of pine forests and wattle plantations when mimosa blooms, a hot shower and cool sheets after a hard day, the squeal of Christmas beetles (the sound of summer), wild arums in roadside vleis, boiled mealies and amadumbe with just butter and salt, art galleries on rainy days, artworks that shake you into a new understanding, browsing old photos of family and friends, the smell of old books, the eerie glow of fever trees, a weekend in bed with a great DVD series, watching vervet monkeys do acrobatics in the garden, tequila with an orange segment dipped in brown sugar, rocket and parmesan salad, chakalaka, soccer, hugs and kisses xoxo, running down the sand banks at our beach cottage, oysters with shallot vinegar, wood-burning ovens, chatting on the phone for hours, unplanned happiness, cooking for friends.

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Naartjies (say after me, ‘NAR-CHEESE’) are as South African as rugby, sunny skies and Chevrolet J. Known elsewhere as clementines or tangerines, they’re traditionally taken to rugby games for one simple reason -- no alcohol is allowed in the stadiums, so cunning fans inject mampoer (peach brandy) or vodka into naartjies with a syringe. Can’t say I’ve done it myself, but it’s not a bad idea. Just don’t throw them at the ref, you could knock him clean out.

POACHED NAARTJIES WITH JUNIPER BERRIES AND PINK/BLACK PEPPERCORNS 1 cup (240ml) sugar 3 cups (720ml) water 10 juniper berries, gently crushed 20 pink peppercorns 10 black peppercorns zest and juice of 1 lemon 10 naartjies, peeled and with all the white pith removed (sorry!)

Add the sugar and water to a pot, and over a gentle heat, dissolve the sugar. Add the remaining aromatics to the pot and simmer for 15 minutes until the syrup starts to thicken slightly. Enjoy the scent!

Add the naartjies and gently poach for another 10 minutes. Remove from the heat and set aside. The naartjies should have retained their shape, else chuck them away and start again. Okay, just kidding!

When cooled, place in the fridge. Serve cold with lashings of double thick yogurt drizzled with the fragrant syrup.

Great for a lazy weekend brunch . . .

SERVES 5 (2 naartjies per person)

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Chakalaka just rolls off the tongue, doesn’t it? Born in the townships as a way of spicing

up the staple accompaniment to braais, mealie pap, it’s a relish which is either cooked or fresh, but never dull. Sometimes it has a tin of baked beans tossed in, and sometimes not. Sometimes it has one type of chilli, sometimes another. What I’m trying to say is that each household will have its own recipe. I love the fresh finely-diced tomato, green chilli and coriander ones I’ve had at street-side braaied meat and beer stands in Soweto, and this version we serve with a wheel of boere sausage at the Café. It goes down a treat with those who’ve overindulged the night before, and if we throw in a Castle lager, is the ultimate regmaker. There are now two SA restaurants in London that have a chakalaka steak challenge: Chow down a 700g steak in less than 25 minutes, and get a free T-shirt!!! Gee, must head off for some indigestion next time I’m in old London town J.

CHAKALAKA BREAKFAST 1 medium onion, finely chopped 3 carrots, peeled and cut into small cubes 3 courgettes 1 large red pepper cut into small cubes 100g cherry tomatoes cut in half 1T tomato paste 4T water salt and pepper 1t sugar 1T olive oil 1t cumin, toasted and crushed 1t coriander, toasted and crushed 2t smoked paprika 2t ground pepper 1T red wine vinegar

Heat the olive oil in a pan and fry the onion, cumin, coriander, smoked paprika and ground black pepper. Cook for about two minutes (the smell will make you hungry!), then add the rest of the veges and cook another 3 minutes. Add the sugar, vinegar, water and tomato paste and cook two more minutes.

Season as you like with salt and pepper.

SERVES 20

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There’s a franchise operating out of SA malls that makes a pretty good sticky bun. My brief to Werner, our chef, was to make one better. He took the bait, and came up with this pull-apart sticky bun. All the waiters at the café were in agreement – this bun’s got MORE written all over it!

CHERRY AND ALMOND STICKY BUNS DOUGH 600g flour 100g sugar. ½t salt 3 sachets (21g) yeast 100g butter 1 cup (250ml) milk 2 eggs FILLLING 180g butter, softened 180g brown sugar 2t cinnamon 2t ginger dried cherries almonds, toasted

Combine the flour, sugar, salt and yeast in a big bowl.

Melt the butter and whisk it into the eggs and milk.

Add this to the flour mixture, and mix with a wooden spoon or better still, your hands, until the dough comes together (enjoy the feel!).

Knead about 5 minutes, or until the dough’s smooth and springs back when you press down on it. Drop the ball of dough in a bowl, wrap it with cling-wrap, and leave it to rise nicely for about 50 mins. Plop it on a lightly floured surface and roll it into a rectangular shape, about 60 x 25cm.

Mix the filling ingredients together and spread evenly over the dough rectangle. Roll from the longest side, like sushi or a Swiss roll, then slice into 2cm-thick rounds with a knife or pastry cutter. You should get about 25 rounds.

Arrange the rounds in a baking tin (33cm x 24cm) lined with wax paper. Brush them with egg and let them rise for about 20 mins.

Bake in the oven at 180ºC for 20 – 25 minutes, or until golden brown. Remove from the tin and let them cool slightly on a cooling rack. Serve warm. And sticky!

MAKES 18-20 BUNS 45 44

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I was in my late twenties when I tried my first Martini and discovered it was -- gasp! -- simply neat gin with a splash of vermouth. In an age when cocktails were all sugary concoctions wearing a Carmen Miranda fruit hat, this was a revelation. Then I tried a Dirty Martini with olive brine and was duly impressed. I was introduced to the ultimate power cocktail at the celebrated Corso Como concept store in Milan, when I saw someone drinking a Negroni and ordered it. Well, I can’t speak Italian (except to swear), so I just pointed, and the waiter got my drift.

This is an easy cocktail to remember: 1 part gin, 1 part sweet vermouth (Cinzano is good) and 1 part Campari. Pour over ice and serve with an orange peel twist.

Campari itself is sexy -- the bottle, the colour, and the bitter-sweetness from its secret blend of quinine, rhubarb, orange peel and ginseng. It was created by Gaspare Campari at his bar in Milan way back in the 1860s.

I like to drink it as the Bicicletta. This means ‘bicycle,’ and is apparently named for the elderly Italian men who ride their bikes to caffés in the afternoons to have an aperitivo.

But don’t drink and drive your bicycle, or shit will happen!

BICICLETTA 45ml Campari, 100ml dry white wine ice Serve in a wine glass with a couple of cubes of ice and a slice of orange.

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This happens to be the last recipe I’m writing for Taste Freedom. It’s a Sunday night, and I’ve just returned from watching an AMAZING movie called Mao’s Last Dancer. It’s the story of Li Cunxin (pronounced ‘Lee Schwin Sing’), who was born into bitter poverty in rural China, and at age 11 was sent off to Madame Mao’s Beijing Dance Academy. Li’s astounding drive and relentless hard work made him one of the best dancers China has produced. Ultimately he defected to America.

This has nothing to do with a flatbread recipe, but everything to do with the sacrifices you make for FREEDOM!

BEETROOT, GOATS CHEESE & CHARGRILLED ZUCCHINI FLATBREAD GO SHOPPING: Head out and buy some of that

ready-made dough they stuff in a plastic bag. Chuck some goat’s cheese, beetroots, zucchini, garlic, fresh thyme and rosemary in your basket, and hurry home. (Vow to start growing some of this stuff SOON.)

GET COOKING: Snip the dough into 4 pieces and roll out into long tongue-shaped pieces. Rub a little olive oil onto a baking tray, and lay the tongues on it. (Reminds you of the Rolling Stones, hey? Sticky Fingers?) Let the tongues rise while you roast off 4 beetroots.

Bung the beets on a baking tray, splash with olive oil, and bake at 180ºc for 40-50 minutes. Use a metal skewer to check they’re cooked through, whip from the oven and cool.

Slip off the beet skins and pop the naked beets in a food processor with 3 cloves garlic, 3t thyme leaves, salt and black pepper to taste and 2T olive oil. Pulseblend until you have a bright pink purée, which looks RAD! Peel your zucchini thinly with a potato peeler and toss gently with olive oil and some sprigs of finely chopped rosemary, then char-grill to get cool black markings.

NOW ASSEMBLE: Spread some of that RAD beetroot paste on the dough, and lay down the strips of zucchini to make it look dead-sexy and exciting. Add some slices of the goat’s cheese, and bake in the oven at 180ºC for 10-12 minutes. Lift from the oven, drizzle with olive oil, and fleck with some mint and basil leaves.

TUCK IN. MAKES 4 FLATBREADS 95 94

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Belgian endive is one of those seasonal treats I pounce on when it hits the shelves (easy, tiger!). Superb baked in a cream sauce, but even better used as a scoop for soft Gorgonzola or Roquefort. I had exactly this on a recent trip to Paris, at the amazing Chartier Restaurant near the Metro Grands Boulevards. We arrived early on a bitterly cold January evening, and remarkably there was no queue at the door. Inside, however, was sardine-packed (it seats over 300!!). You sit where you’re placed, no choice here. And that’s part of the charm -- along with the brusque waiters wearing the traditional ‘le rondin’ gear (black waistcoat and long white apron), the stunning 1896 interior, the bohomie, and of course the classic French dishes. Where can you get foie gras for under 7 euro? We also downed escargots, crevettess roses mayonnaise and terrine de campagne, with a litre or two of house wine served in a carafe. Make the pilgrimage….

Oh, when we left there was a queue that snaked around the corner. In temperatures around 2 degrees, this is not fun, so get there early!

One more thing: look out for the wooden racks with numbered drawers running the length of the room. This is where blue collar workers who visit for bouillion (meat and veg) can store their own napkins!

ENDIVE & SOFT ROQUEFORT 3 heads endive (chicory) 250g Gorgonzola or soft Roquefort Break the leaves from the endive and arrange on a serving plater. Add the block of cheese. You could sprinkle the whole lot with walnuts, dried cranberries or olive oil but I think in this instance, LIM (less is more).

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My mother made this regularly for our family, but when I asked her for the recipe, she mentioned she used to use tinned green peppers, which I haven’t seen for many years. If you google “Cattiatora” you would realize there are nine million recipes out there, so hunt, gather and make this one your own. This is my version of this classic Italian dish…my kids don’t like it,

they LOVE it!

CHICKEN CATTIATORA (HUNTER’S STEW) 2 red bell peppers, 2 green bell peppers 50ml olive oil 1,4kg whole chicken portions 5 cloves garlic, chopped roughly 8 big sprigs thyme 2t smoked paprika 3 cups (750ml) tomato passata 1 400g tin plum tomatoes 2 t salt 300g baby onions

Set aside. Add the olive oil to a large pot and heat gently, then add the chicken pieces and brown on all sides. Now add the garlic and gently turn the chicken pieces, taking care the garlic doesn’t burn.

Add the balance of the ingredients including the roasted peppers and cook over a medium heat for 30 minutes. Turn down the heat to low, put on a lid, and simmer another 45 minutes. Remove the sprigs of thyme before serving.

Serve with rice.

SERVES 4

Place the peppers whole in a roasting dish, sprinkle with olive oil and roast in an oven pre-heated to 180 degrees for 30 minutes until almost collapsed and chargrilled. Cut each pepper in half, remove the seeds and the stalk and cut into eight (I like to leave the skin on).

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After exploring Thailand and Vietnam many times (I’ve school mates who live and work in Saigon and Bangkok, go figure), it was time last year to make the break across the border into Cambodia. Angkor Wat and the charming river town Siem Reap was a good place to dive into Cambodian culture. Seeing the Killing Fields was harrowing, but seeing a country still getting back on its feet after years of Khmer Rouge brain-washing and violent abuse was inspiring.

The Cambodian people are amazing. Then there’s the food....

Along with fish amok (fish fillets baked in a banana leaf basket with a creamy, fragrant red coconut sauce), lok lac is the national dish of Cambodia, and finds its way onto almost every restaurant menu. If you cast your eye over the ingredients you may think ‘BORING’, but this is one dish you can order that is always BRILLIANT.

LOK LAC (‘SHAKING BEEF’) 600g fillet steak, diced 1t tomato paste 1 chicken stock cube, crumbled 2t cornflour 2t crushed black peppercorns 4T water 8t soy sauce 4T oyster sauce 1t white sugar 2T vegetable oil 3 garlic cloves, crushed lettuce, tomato and onion for salad (washed) 2T lime juice 2t black pepper pinch of salt

Mix everything together apart from the oil and garlic and leave to marinate for 10 minutes. Prepare a plate of salad.

Fry the garlic in the oil, then add the beef and other ingredients. Fry meat for 4 minutes, stirring or ‘shaking’ well so it’s covered with the mixture. If you prefer meat medium or well done, fry a little longer.

Place on the salad or on egg noodles and serve.

This dish is traditionally served with a fried egg on top and a small bowl of lime and black pepper sauce.

SERVES

4

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When I was sweet 16, I was living a suburban life, kicking back and listening to my brother’s

LPs -- Alan Parsons Project (remember Time?), Kim Carnes (Bette Davis Eyes) and cough, cough, Diana Ross and Lionel Richie’s Endless Love . . . . When our head chef Werner Adendorff was 16, he opted to quit school and head out to be an apprentice baker! His mother would drop him off at the bakery at 3am. I think it’s remarkable that someone so young knew his calling, and just went for it. His passion shows in his heart-shaped tarts, filled with fresh berries, sensational French-style pastry cream (crème patisserie, if you wanna get romantically Continental), and lurve. (‘Scuse me while I gag.)

HEART SHAPED BERRY TARTLETS FOR THE PASTRY CREAM 4 cups (960ml) milk 240g sugar 90g cornstarch (maizena) 7 eggs 15ml vanilla extract 80g butter Combine the milk with half the sugar in a saucepan and bring to a boil. Now combine the remaining sugar with the cornstarch and eggs and beat until smooth. Temper* the egg mixture into the hot milk and bring it back to the boil, stirring constantly. Lift it off the heat and stir in the vanilla and butter.

Tip: Lay a sheet of cling film directly on the surface of the cream mixture to stop if forming a crust.

FOR THE SWEET PASTRY 225g flour pinch of salt 100g butter 25g castor sugar 1 egg yolk cold water Combine the flour, salt and butter in the food processor and blend until it looks like bread crumbs.

Add the yolk and a spoonful of cold water, and blend some more, so the dough comes together (add more water if it’s too dry.) Once this happens, stop – you don’t want to over-mix pastry!

Turn the pastry out on a clean surface and shape into a rectangle (work with it as little as possible or it’ll get tough and shrink when it’s baked!) Wrap in more of that useful cling film, and set aside in the fridge for 20 minutes.

Plop the pastry on a floured surface and roll it out with a floured rolling pin, cutting it to fit your baking tin or tins. Heart-shaped truly are coolest! *Lesson time: ‘Temper’ as a culinary term means pretty much the opposite of what it usually does (you know, erupting in an ugly, angry way). It’s to stabilize something. When a hot liquid like soup is mixed with a cold one like cream – or in our recipe, when the cold egg mixture is mixed with the hot milk – it needs to be added in slowly, whisking all the time, so the dairy product doesn’t curdle. I learned the hard way . . . .

BAKING BLIND

Lesson time again! For some pies and tarts, the shell’s baked empty, which is called ‘baking blind’.

This is done when the filling doesn’t need baking (as for a banana cream pie). Remember that when liquid or semi-liquid fillings are used, the shell must be prebaked like this, or the filling will stop the shell going nice and crispy.

Place a big square of parchment paper or aluminium foil over your pastry dough shell. (Don’t use wax paper, it smokes!) Sprinkle dry beans or rice over it to weigh it down and stop the shell puffing up in the oven.

Shells should be baked at 200ºC for 15 minutes, or until the edge turns pale brown. Then remove the beans or rice and bake for another 15 minutes so the inside changes from shiny to matt, and also becomes pale brown.

Actual cooking time depends on the thickness of the shell. (TIP: If the edges grow brown, cover them with foil while cooking the inside of the shell.)

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BREAKFAST: BAKED RICOTTA WITH LEMON ZEST AND HONEY 40-41 BREAKFAST MUFFINS 52-53 CHAKALAKA BREAKFAST 42-43 CHERRY AND ALMOND STICKY BUNS 44-45 CODDLED EGGS WITH PARMESAN, SPINACH AND CREAM 48-49 POACHED NAARTJIES WITH JUNIPER BERRIES AND PINK/BLACK PEPPERCORNS 38-39 SMOKED HADDOCK FISH CAKES WITH PARSLEY & CAPER SAUCE 50-51 MUSHROOMS: PORK, CHORIZO AND MUSHROOM TERRINE WITH RED PEPPERCORN VINAIGRETTE ANDPICKLED WALNUTS 172-173 WILD MUSHROOM SOUP 68-69 WILD MUSHROOM TARTLETS 104-105 COFFEE AND DRINKS: RASENTIN 21-22 BICICLETTA 80-81 OLD-FASHIONED LEMONADE 162-163 BEEF: RUMP STEAK WITH GREEN PEPPERCORN SAUCE 132-133 LOK LAC (‘SHAKING BEEF’) 138-139 BEANS & PULSES: CHICKPEA BREAD 150-151 EDAMAME & CANNELLINI BEAN DIP 168-169 THE HUMMUS BROTHERS 184-185 BEETROOT: BEETROOT, GOATS CHEESE & CHARGRILLED ZUCCHINI FLATBREAD 94-95 FETA WRAPS WITH POMEGRANATE & BEETROOT YOGHURT 82-83 217 216

BREADS: BEETROOT, GOATS CHEESE & CHARGRILLED ZUCCHINI FLATBREAD 94-95 CHICKPEA BREAD 150-151 CHRISSIE’S CHEESES & OATCAKES 166-167 POTATO PIZZA WITH PANCETTA AND ROSEMARY 98-99 CAKES & TARTS & DESSERTS: AFFOGATO 152-153 BANOFFEE PIE 154-155 BREAKFAST MUFFINS 52-53 BLUEBERRY FRIANDS 194-195 CHERRY AND ALMOND STICKY BUNS 44-45 DATE AND GINGERBREAD MUFFINS 196-197 DEEP FRIED BANANAS WITH GRANADILLA PARFAIT 116-117 DOM PEDRO 118-119 HEART SHAPED BERRY TARTLETS 204-205 ITALIAN MERINGUE LEMON PIES 200-201 MARZIPAN & RASPBERRY MUFFINS 198-199 MOSES MABHIDA CUPCAKES 206-207 PEAR AND HAZLENUT CLAFOUTIS 210-211 RED VELVET CAKE 208-209 WILD MUSHROOM TARTLETS 104-105 CHEESE: BAKED RICOTTA WITH LEMON ZEST AND HONEY 40-41 CHRISSIE’S CHEESES & OATCAKES 166-167 CODDLED EGGS WITH PARMESAN, SPINACH AND CREAM 48-49 ENDIVE & SOFT ROQUEFORT 96-97 FETA WRAPS WITH POMEGRANATE & BEETROOT YOGHURT 82-83 RISOTTO WITH PEARS AND GORGONZOLA 130-131 ROASTED TOMATO, MOZZARELLA AND PANCETTA SALAD 180-181 ROLLED GREEK SALAD 102-103

CHICKEN: CHICKEN CATTIATORA (HUNTER’S STEW) 136-137 CHICKEN WATERZOOI (DUTCH STEW) 144-145 LEMON & LIME CHICKEN WITH ARTICHOKES 148-149 STUDDED CHICKEN LIVER PÂTÉ 174-175 CHILLI: CALL-THE-FIRE-ENGINE CHILLI SAUCE 160-161 POTTED PRAWNS WITH CHILLI PAPRIKA BUTTER 164-165 EGGS: CODDLED EGGS WITH PARMESAN, SPINACH AND CREAM 48-49 HADDOCK: SMOKED HADDOCK FISH CAKES WITH PARSLEY & CAPER SAUCE 50-51 LAMB: LAMB TAGINE WITH PAPPARDELLE, POMEGRANATE YOGHURT AND CHICKPEA BREAD 150-151 OLIVES: GREEN OLIVES WITH CRACKED CORIANDER & LEMON 84-85 PASTA & RISOTTO & GNOCCHI: RISOTTO WITH PEARS AND GORGONZOLA 130-131 SPAGHETTI WITH LEMON SAUCE AND CHARGRILLED ZUCCHINI 126-127 LAMB TAGINE WITH PAPPARDELLE, POMEGRANATE YOGHURT AND CHICKPEA BREAD 150-151 SWEET POTATO GNOCCHI WITH BURNT SAGE BUTTER 140-141 PEARS: BABY SPINACH WITH GORGONZOLA & POACHED PEARS 86-87 PORK LOIN CHOPS WITH PEAR TART 142-143 RISOTTO WITH PEARS AND GORGONZOLA 130-131 PEAR AND HAZLENUT CLAFOUTIS 210-211 PORK: BIG BOY HANOI BURGER WITH CUCUMBER PICKLE 178-179 PORK, CHORIZO AND MUSHROOM TERRINE WITH RED PEPPERCORN VINAIGRETTE AND PICKLED WALNUTS 172-173 PORK LOIN CHOPS WITH PEAR TART 142-143 SCOTCH EGGS 182-183

POTATOES: VICHYSSOISE 70-71 POTATO PIZZA WITH PANCETTA AND ROSEMARY 98-99 SWEET POTATO GNOCCHI WITH BURNT SAGE BUTTER 140-141 SALADS: BABY SPINACH WITH GORGONZOLA & POACHED PEARS 86-87 ROASTED TOMATO, MOZZARELLA AND PANCETTA SALAD 180-181 ROLLED GREEK SALAD 102-103 SEAFOOD: SMOKED HADDOCK FISH CAKES WITH PARSLEY & CAPER SAUCE 50-51 RAINBOW TROUT SPRING ROLLS 106-107 PRAWNS ON COLD COURGETTE SOUP WITH SPINACH AND ROCKET OIL 108-109 OYSTERS WITH POMEGRANATES 112-113 FRESH SPRING ROLLS WITH PRAWNS 114-115 FRESH MUSSELS IN SMOKED PAPRIKA, RED PEPPER & TOMATO SAUCE 128-129 POTTED PRAWNS WITH CHILLI PAPRIKA BUTTER 164-165 PICKLED OCTOPUS WITH BOILED POTATOES 170-171 SNAILS: ESCARGOTS ET CHAMPIGNONS 92-93 SPINACH: BABY SPINACH WITH GORGONZOLA & POACHED PEARS 86-87 CODDLED EGGS WITH PARMESAN, SPINACH AND CREAM 48-49 PRAWNS ON COLD COURGETTE SOUP WITH SPINACH AND ROCKET OIL 108-109 SOUPS: ASPARAGUS AND BROCCOLLI SOUP 72-73 ROASTED RED PEPPER AND SMOKED PAPRIKA SOUP 62-63 ROASTED YELLOW PEPPER AND CORIANDER SOUP WITH DEEP FRIED LEEKS 64-65 VICHYSSOISE 70-71 WILD MUSHROOM SOUP 68-69

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