Ek glo daarin dat ’n mens se kombuis die hartklop van jou huis asook die lekkerste kuierplek is. Net so belangrik is die etenstafel – ’n plek waar familie en vriende bymekaarkom om lekker te gesels oor alledaagse dingetjies, stories te vertel en sommer hardop te lag, te huil of ’n probleem of twee op te los. Die eetkamer is ’n plek om jou mind, body and soul te voed en dit is wat ek van kosmaak geniet.
Ek glo ook die belangrikste bestanddeel in alle geregte is liefde. So, met liefde deel ek graag my gunsteling-Kersfeesete. Dit vertel eintlik ’n lewenstorie.
Most of the dishes I prepare come from places where I have worked. I improved on the recipes and left some as is …
The Menu
Starter
Spinach Roulade with Smoked Salmon
Main
Fillet Mignon with Red Wine Jus
Pan-fried Asparagus
Crispy Roast Potatoes
Dessert
Chocolate Panforte
Starter plus one
Spinach Roulade with Smoked Salmon
Spinach base
450 g fresh spinach, chopped
Four eggs
50 ml milk
1 tsp salt
Pepper
Zest of one lemon (the lemon juice is used in the filling)
Filling
300 g traditional cream cheese
One bundle dill, finely chopped
Pepper
Juice of one lemon
300 g smoked salmon slices
Method
Spinach base
Preheat the oven to 200 °C.
Steam the chopped spinach. Place in a sieve and squeeze out the water.
Separate the egg yolks and whites.
Combine the egg yolks, milk, drained spinach, lemon zest, salt and pepper.
Beat the egg whites until stiff. Stir half into the spinach mixture, then carefully fold in the remaining whipped egg whites. Avoid beating the air out of the dough.
Spread the dough on a 40 × 30 cm baking sheet lined with baking paper. The dough should be about a half centimetre thick.
Bake the base at 200 °C for 15–20 minutes or until firm and slightly golden.
Let it cool for 5 minutes before removing the baking paper from the bottom of the dough. Let the spinach base cool completely.
Cream cheese filling
Mix cream cheese, dill and lemon juice and season with pepper.
Filling and rolling
Spread the cream cheese on the cooled base. Leave a few centimetres free on one of the long edges.
Place slices of cold-smoked salmon on top of the cream cheese, then roll the roulade tightly from the opposite side of the free edge. It’s easy to roll, the same as the sushi technique.
Wrap the roulade in cling film and put it in the fridge for at least 2 hours, so it is easier to cut.
Serving
Cut the roulade into slices of about 2 cm and serve three slices per person for starters. Serve with lemon boats and lettuce.
A variation
At Paulet House, I served the NB group (Bosberg book writers) spinach roulade snacks when they arrived. Instead of salmon, I use salmon flavour cream cheese.
The plus one – springbok carpaccio
I think this springbok carpaccio with parmesan and drizzled with balsamic glaze will also go down well as a snack, way before the Xmas lunch; after all, we won the world cup 😁. I made this for a function some time ago. It’s served with brown bread toasties, crisp lettuce, and Italian tomatoes. Balsamic glaze is served on the side, so everyone can use according to preference.
Main
Fillet Mignon
200 g Fillet
Salt
Pepper
Remove the steaks from the fridge about 30 to 40 minutes before cooking to allow them to come to room temperature. Then generously season all sides with salt and pepper. Massage it in well!
Prepping fillet mignon on a plate
Sear the steaks.
Heat your pan on the stove over high heat. Once the pan is hot, add the oil and wait for it to shimmer before adding the steaks. Sear the steaks for 2–3 minutes (medium rare) on each side until they have a nice golden crust. Then roll them on their sides for another minute to get the edges browned.
Red wine jus
Ingredients
2 tsp olive oil
Two shallots, finely chopped
175 ml port
175 ml red wine
One rosemary sprig
One bay leaf
800 ml beef stock
2 tbsp butter
pinch of sugar
Method
Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.
Asparagus
Put 500 g of washed asparagus (woody ends snapped off) into a colander and place over a pan of boiling water. Cover with a lid or tin foil and cook for 3 to 4 minutes, or until just tender.
Strain and toss with parmesan, black pepper and sea salt.
Roast potatoes
Clean the potatoes well. Place six medium potatoes with skins on (for more flavour) in a pot and cover with cold water. Add two tablespoons of sea salt. The potatoes absorb the salt while cooking, so you need to add extra spice. Boil until soft but firm. Strain and dust with cake flour. Deep fry till golden brown. You can use olive oil or normal vegetable oil.
- I prefer asparagus and roast potatoes, my favourite veggies. I usually cook this for myself … I buy the asparagus in PE – we don’t get any here in Summo (Somerset East / KwaNojoli). It’s a moerse battle to get hold of nice fresh veg … also not a huge variety. I get the veg mostly at Spar and then from a local farmer who is a bit cheaper than Spar.
A variation
At Paulet House, I serve all the groups Fillet Mignon for their first evening, but I serve it with mash and stir-fry vegetables.
Dessert
Chocolate Panforte (traditional Italian fruitcake, originally from Siena)
Ingredients
100 g butter
330 g honey
350 g Lindt chocolate 70%, chopped
175 g cake flour
5 g mixed spice
50 g cocoa powder
250 g dried apricots, chopped
200 g dried figs, chopped
300 g flaked almonds
100 g pistachio nuts
100 g icing sugar
Method
Preheat the oven to 160 °C.
Line 2 x 15 cm x 3 cm ring cake tins with baking paper.
Boil the butter and honey for a few minutes. Add the chocolate. Add the flour, spice and cocoa and stir until smooth. Stir in the apricots, figs, almonds and nuts.
Halve the mixture and press into prepared tins. Place another sheet of baking paper over the top. Bake for 15 min.
Cool and dust with icing sugar. No need for any other toppings because it is moer lekker. Oh, and cut into thin slices. Chef’s tip: Don’t overbake, otherwise it becomes too chewy.
A variation
At Paulet, I made this Lindt chocolate dessert. I used the raspberry Lindt, cream, Oreos and strawberries. If I recall correctly, I made it for the NATi group.
What’s to drink?
Oh, lotsa red wine … a good red wine … cabernet. I also enjoy a red named The Pepper Pot. It’s not that expensive but moers lekker! Peppery, spicy, berry flavours …
Last word
Soo word daa gekook: It’s not all about the food, it’s also about the interaction around the table. Obviaas with lotsa good wine … I just luvit!!!
And finally, the usual reaction to Chef G’s meals at Paulet House
“Yummy-yummy”: NATi Rising Stars 2023 participants Mikayla Brown, Miché van Wyk and Miliswa Mbandazayo sing in celebration of the food they just ate.
Photos: Gilbert van Zyl
Cover pic: Theo Kemp
Videos: Nash van Zyl and Miché van Wyk
Gilbert van Zyl is the chef who treats our writers with his love for food, in abundance. Gilbert hails from Velddrif on the West Coast, but worked for years at Queen’s College in Queenstown, before he moved to Somerset East. Except for his involvement with the Foundation, he owns his own catering business.
