Around the World in 80 Dinners - Bill Jamison [113]
Cape Town
27-21-413-4200
KANONKOP WINE ESTATE
www.kanonkop.co.za
R44 between Stellenbosch and Paarl
27-21-884-4656
WARWICK ESTATE
www.warwickwine.com
R44 near Stellenbosch
27-21-884-3145
LA PETITE FERME
www.lapetiteferme.co.za
Franschhoek Pass Road,
Franschhoek
27-21-876-3016 fax 27-21-876-3624
Delightful in all respects.
KLEIN OLIPHANTS HOEK
www.kleinoliphantshoek.co.za
14 Akademie Street,
Franschhoek
27-21-876-2566 fax same
THELEMA MOUNTAIN VINEYARDS
http://thelema.co.za
Stellenbosch 27-21-885-1924
RUSTENBERG WINES
www.rustenberg.co.za
Stellenbosch
27-21-809-1200
TERROIR
www.kleinezalze.co.za
Strand Road (R44), Stellenbosch
27-21-880-8167 fax 27-21-880-0862
LE QUARTIER FRANÇAIS TASTING ROOM
www.lqf.co.za
16 Hugenot Road, Franschhoek
27-21-876-2151 fax 27-21-876-3105
Fabulous food.
HAUTE CABRIÈRE
www.hautecabriere.com
Franschhoek Pass Road, Franschhoek
27-21-876-3688 fax 27-21-876-3691
Cape Malay Bobotie
SERVES 8
Filling
1 tablespoon vegetable oil
1 tablespoon butter, preferably unsalted
2 medium onions, finely chopped
1 or 2 garlic cloves, minced
2 pounds ground lamb
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon salt
¼ teaspoon freshly ground pepper
½ cup fresh breadcrumbs
1 large egg, lightly beaten
1 tart apple, such as Granny Smith, peeled and chopped fine
½ cup raisins
½ cup chopped dried apricots
1/3 cup slivered almonds
Grated zest and juice of 1 small lemon
Topping
3 large eggs
1 cup milk
½ cup half-and-half or additional milk
¾ teaspoon salt
Store-bought mint chutney or other chutney
Preheat the oven to 325°F. Butter a large shallow baking dish, like one you would use for lasagna.
In a large heavy skillet, warm the oil and butter over medium heat and add the onions. Sauté until the onions are soft and translucent, stir in the garlic, and cook about 1 more minute. Spoon into a large mixing bowl.
Return the skillet to the heat and add the lamb, breaking it up evenly while it cooks. As soon as it loses the raw look, pour off any fat and stir in the curry powder, turmeric, salt, and pepper. Cook for about 5 minutes longer. Spoon into the mixing bowl and add the rest of the filling ingredients. Stir together well, then spoon into the baking dish. Cover and bake for 1¼ hours.
Meanwhile, whisk together the topping ingredients.
Take the bobotie from the oven and uncover it. Raise the oven temperature to 400°F. Pour the topping evenly over the baked meat mixture and return it, uncovered, to the oven. Bake for 13 to 15 additional minutes, until the topping is set and golden brown. Cut into squares and serve with chutney on the side.
FRANCE
STANDING BESIDE OUR TABLE IN THE DINING ROOM at La Riboto de Taven, Christine Thème tells us, “When I was a small child, I used to think of this space that we’re in now as the sheep’s bedroom, where they went to sleep at night. Jean-Pierre and I were born right next door in our parents’ house, when the restaurant was the barn on our family farm. From as far back as we can trace deeds, to 1610, the land has been in our family.” That’s basically why we love La Riboto, because it’s truly home in all respects to the hostess, her husband, Philippe, and her brother the chef. When they welcome you to their small plot in Provence, they welcome you wholeheartedly into their lives.
When one of us mentions to other people that we go as often as possible to Les Baux-de-Provence to enjoy a wonderful hotel with fabulous food, most of them who know the town assume we’re talking about Oustau de Baumanière, a famous restaurant that boasts some classy rooms for overnight stays. About twenty years ago, we dined there during the haute cuisine phase of our French travel, but it no longer appeals much to us. In those days we took the Michelin Red Guide seriously about making any detours necessary to get to places awarded three stars, covering almost half of them eventually. Many of the heralded restaurants