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Bush Cuisine

Cheese Fondue

Working  with two kinds of Swiss cheese (Emmentaler and Gruyère) and two kinds of spirits (white wine and Kirsch), all traditional ingredients. Some of the dipping items are also classic, like cubes of crusty bread and pickles, but some are unconventional, like slices of Hardy's salami and other hearty house-cured meat, which are all wonderful with the winey fondue.

To make:

Ingredients

  1. 1 pound Gruyère cheese, coarsely shredded
  2. 1/2 pound Emmentaler cheese, coarsely shredded
  3. 1 1/2 tablespoons cornstarch
  4. 1 garlic clove
  5. 1 cup dry white wine
  6. 1 tablespoon Kirsch
  7. Salt and freshly ground white pepper
  8. Crusty bread cubes, hard salami and small dill pickles, for serving
  • In a bowl, toss the Gruyère and Emmentaler with the cornstarch.
  • Rub the inside of a cheese fondue pot or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer.
  • Add the cheese mixture all at once.
  • Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes.
  • Stir in the Kirsch and season with salt and pepper.
  • Serve with the bread, salami and pickles.

Make ahead! The fondue can be refrigerated overnight and reheated in a microwave oven, or on the stove over low heat.

Good wine pairing would be Cape Riesling or un-wooded Chardonnay.

 

Beef Wellington

Beef Wellington Recipe

  • Prep time: 10 minutes
  • Cook time: 2 hours

Ingredients

  • 1 lb beef tender loin fillet
  • Salt and pepper
  • Canola, grapeseed, or olive oil
  • 1 lb mushrooms (we used half cremini, half shiitake)
  • 4 thin slices ham (Parma ham if you can get it) or prosciutto
  • 2 Tbsp yellow mustard (we used Coleman's Original English Mustard)
  • 7 ounces puff pastry (needs 3 hours to defrost in refrigerator if using frozen)
  • 2 egg yolks, beaten

Method
1. Preheat oven to 400°F.

2. Heat a tablespoon or two of oil in a large pan on high heat. Season the fillet generously with salt and pepper. Sear the fillet in the pan on all sides until well browned (hint: do not move the fillet until it has had a chance to brown). Remove the fillet from the pan and let cool. Once cooled, brush the fillet on all sides with mustard.

3. Chop the mushrooms and put them into a food processor and purée. Heat a large sauté pan on medium high heat. Scrape the mushroom purée into the pan and let cool down, allowing the mushrooms to release their moisture. When the moisture released by the mushrooms has boiled away, set aside the mushrooms to cool.

4. Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap. Spread the mushroom mixture over the ham. Place the beef fillet in the middle, roll the mushroom and ham over the fillet, using the plastic wrap so that you do this tightly. Wrap up the beef fillet into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.

5. On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef fillet. Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten eggs. Fold the pastry around the fillet, cutting off any excess at the ends (pastry that is more than 2 layers thick will not cook all the way, try to limit the overlap). Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5-10 minutes.

6. Place the pastry-wrapped fillet on a baking pan. Brush the exposed surface again with beaten eggs. Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt. Bake for 25-35 minutes. The pastry should be nicely golden when done. (To ensure that your roast is medium rare, test with an instant red meat thermometer. Pull out at 125-130°F for medium rare.) Remove from oven and let rest for 10 minutes before slicing. Slice in 1-inch thick slices.

Yield: Serves 4.

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