Koene Robbert - Plate

TABLE OF CONTENTS

Did you enjoy this ebook? Please rate or review it online or get in touch with us at . Acknowledgements No book is possible without the help and support of other people. While I was working on PLATE, my husband Deon kept reassuring me that I would definitely meet the deadline long after I had already missed it! Thank you for your complete faith in my ability to achieve the impossible. Without you, all of this would be pointless. Thanks also to Renier, our son, for your support. Dear Joyce Melane who keeps her steady hand on the tiller of our household, thanks to you as well.

Thank you Robbert Koene for the glorious art of your photographs. And a huge thanks to Chad January for your perfect mise en place and assisting so patiently. I would like to thank the team at Penguin Random House South Africa: Linda de Villiers, Cecilia Barfield and Sandra du Toit, for the constant advice, editing and support. Helen Henn, thank you for joining us during the weeks of shooting PLATE. Your design and layout of this book is just delicious. Thank you. Thank you.

I would love to thank Mervyn Gers for the beautiful and artful plates which Mervyn Gers Ceramics so generously supplied for the food styling. And a last very grateful thanks to Sheryl Ozinsky and Caz Friedman who made it possible, as well as pleasant, to shoot lovely photographs at the Oranjezicht City Farm Market in Granger Bay, Cape Town. I thank you all.

METRIC/IMPERIAL	METRIC/IMPERIAL
Teaspoons	Cups
2 ml tsp	60 ml cup
3 ml tsp	80 ml cup
5 ml 1 tsp	125 ml cup
10 ml 2 tsp	160 ml cup
20 ml 4 tsp	200 ml cup
250 ml 1 cup
Tablespoons	375 ml 1 cups
15 ml 1 Tbsp	500 ml 2 cups
30 ml 2 Tbsp	750 ml 3 cups
45 ml 3 Tbsp	1 litre 4 cups

BARBECUED RUMP STEAK with lime and coriander Marinated rump with a decidedly fresh taste a really easy plate of food to prepare during summer. Allow the meat to marinate for at least 8 hours it is worth it! FOR 4 600g rump steak6 spring onions, chopped2 stalks lemongrass, chopped1 red chilli, chopped200ml sesame oil2 limes15ml rice vinegar75ml soy saucesalt and white peppera handful fresh coriandera handful fresh parsley1 clove garliczest of 1 lemon Place the meat in a dish in which it can be marinated. In another bowl, combine the spring onions, lemongrass, chilli and sesame oil.

Squeeze the juice from 1 of the limes into the bowl, then add the vinegar and soy sauce. Mix all well together and spoon over the meat. Allow the meat to marinate in the fridge for 4 hours, before turning it over and marinating for a further 4 hours. This will leave you plenty of time to prepare a fire and enjoy a glass of wine while you wait for the coals to reach a perfect heat. Season the meat and place the rump on the grill. Cook to your own preference, although I would recommend medium-rare! Chop the coriander, parsley, garlic and zest together and spoon the mixture onto a chopping board.

Lift the tender, grilled rump steak onto the chopping board and let the steak rest over the herb mixture for about 3 minutes before turning it over in the mixture. Slice the meat thinly and squeeze the juice from the remaining lime over the meat. Serve immediately. BEEF BOURGUIGNON

Although Beef Bourguignon is very tasty, the meat can be dry. The secret to moist, tender morsels of wine-soaked beef is to leave the meat on the bone until the end of the cooking process, and to allow sufficient marinating time. A cut of beef with plenty of connective tissue to dissolve during cooking, such as good, old-fashioned stewing chuck on the bone is best.

FOR 8 2kg beef chuck, on the bone45ml good olive oil500g bacon, diced6 cloves garlic, peeled but whole500ml beef stock500g baby onions2 carrots, sliced into circlessalt and pepper50g butter500g small button mushroomsa handful fresh parsley, choppedzest of 1 lemon, grated MARINADE 2 750ml bottles red wine30ml good olive oil1 brown onion, chopped2 carrots, sliced into circles1 bouquet garni with parsley, thyme, rosemary and bay leaves8 cloves garlic, peeled but whole4 whole cloves8 black peppercorns8 juniper berries To prepare the marinade, pour the wine into a large pot, then add the olive oil, onion, carrots, bouquet garni, garlic, whole cloves, peppercorns and juniper berries. Bring to a slow boil and simmer until the alcohol in the wine has evaporated (about 10 minutes). Switch off the heat and allow the marinade to cool completely. Strain, discarding the bits and pieces. Place the beef in a bowl (with an air-tight lid) and pour the marinade over to cover it completely. Cover the bowl and refrigerate for at least 1 day.

Remove the meat from the marinade and pat it dry. Reserve the marinade for later use. Heat the oil in a large pot. Braise the beef until the fat starts to run a little and the meat is slightly browned. Add the bacon and braise with the beef. Add the garlic and the stock, along with the reserved marinade and bring all to a gentle, rolling boil.

Cover and leave to simmer for 2 to 3 hours, then test the meat with a skewer it should be completely tender. Remove the beef from the pot and let it cool a little before deboning. Slice the beef into nuggets and set aside. Add the onions and carrots to the liquid in the pot and cook gently until it has reduced to a rich, thick sauce. Add the beef to the sauce, season to taste and reheat it. Spoon the meat and sauce into a serving dish.

While the sauce is reducing, melt the butter in a small pan and allow it to become quite brown before you add the mushrooms. Caramelise the mushrooms and spoon over the beef bourguignon once youve placed it in a serving dish. Garnish with the parsley and lemon zest and serve with crusty bread and a glass of pinot noir. BEEF FILLET

with a Roquefort and port sauce During the mid 90s, I was working in Chef John Jacksons kitchens in the Peninsula Hotel, Cape Town, when Lorenza de Medici was a guest, promoting her wonderful cookbook, The Villa Table. It was the first time I encountered steak served with a cheese-flavoured butter. This recipe from the French countryside reminded me of the heat of that specific kitchen and the lovely food we made.

FOR 8 100ml good olive oil15ml butter2kg beef filletsalt and white pepper to taste SAUCE 15ml butter50g Roquefort cheese, at room temperature2 shallots, finely chopped45ml good-quality port or Cape Tawny dessert wine100ml chicken stock30ml chopped fresh thyme150ml crme frache Heat half the olive oil and melt the butter in a large skillet, season the beef fillet and fry on all sides for about 3 minutes. Remove the fillet from the pan and place on a wooden board. Turn it every few minutes for approximately 30 minutes. This will prevent the meat juices from escaping and will keep the meat succulently tender. To make the sauce, mash the butter and Roquefort together with a fork until it is buttery and smooth (taste, it will be fabulous!). Fry the shallots in the reserved pan juices, deglaze the pan with the port or Cape Tawny dessert wine, then add the chicken stock.

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