What’s on the menu?

Food is a definite favourite during winter time. There’s nothing like a delicious plate of food to keep the body warm and Page 27 of our winter issue covers all the trendiest dishes currently available at some of our restaurants this winter. Below are the recipes. Don’t forget to grab your copy of the magazine at any of our info kiosks.

MareSol’s Cataplana
Serves 4

70ml olive oil
1 large onion, chopped
3 large cloves of garlic, crushed
1 large red pepper, chopped
200g kingklip
8 large prawns, cleaned and deveined
250g mussels
100g chorizo, sliced
125ml white wine
1 cup sushi rice, cooked accruing to package instructions
1 large ripe tomato, chopped
1 tsp salt
30g flat leaf parsley, chopped

Fry the onion, garlic and red pepper in the oil until soft. Add the linefish, prawns, mussels, chorizo and cook until done, then add white wine and allow to reduce. Mix in the cooked sushi rice and then finish with the chopped tomato, salt and parsley.
Serve with fresh lemon wedges and coriander leaves.
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Life Grand Café’s Ceviche
Serves 4

350g linefish
250ml coconut milk
60ml lemon juice
180ml litchi juice
12ml ginger juice
4 cucumber ribbons
24g pomegranate seeds
20g coconut flakes
24 lima beans, shelled and cooked
4 cherry tomatoes

Cut linefish into 3cm cubes and set aside. Mix coconut milk, lemon juice, litchi Juice and ginger juice together with a whisk or hand blender and then add the linefish to this sauce.
Take the cucumber ribbon and join the ends together on the plate. Add a quarter of the linefish and sauce mixture into the open area of the cucumber. Garnish with pomegranate seeds, coconut flakes and lima beans. Cut cocktail tomatoes into half and garnish next to the cucumber. Enjoy!
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Vista Marina’s Soft Shell Crab
Serves 4

40g risotto rice
1 small red onion, diced and divided
200g butter, divided
20g sugar
200ml red wine
40ml balsamic vinegar
320g soft shell crab, quartered and cleaned
10g flour, seasoned

Sunflower oil, for deep frying
1 small aubergine, diced
I small ripe tomato, diced
20g flat leaf parsley, finely chopped

Cook the risotto according to packet instructions, let cool and roll into small balls and set in the fridge. Sauté half of the red onion in half the butter, add the sugar, wine and balsamic and cook until caramelized. Let the mixture cool and then keep in the fridge. Dust the soft shell crab in seasoned flour and deep fry. Sauté the diced aubergine, tomato and the rest of the onion in the remaining butter, then add the parsley and season. Dust the risotto balls with flour, dip in egg and then roll in bread crumbs and deep-fry. Plate up the ingredients and garnish with sliced lemon and micro herbs.
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The Granary Café’s Bouillabaisse
Serves 2

Bouillabaisse Broth:
200ml olive oil
2 bulbs of fennel, sliced
2 red peppers, chopped
10g salt
4g black pepper
20g tarragon
1kg fish bones
1kg plum tomatoes
1 orange
30g tomato paste
2 pinches saffron
2 oranges, juiced
40g butter
black pepper

Basil rouille
1 large potato
coarse sea salt
3 egg yolks
2g salt
black pepper
1 lemon, juiced
2 pinches saffron
1 tbs Basil
1 pinch cayenne pepper
200ml olive oil
200ml vegetable oil
4 garlic cloves, crushed

Bouillabaisse garnish:
1 large plum tomato
200g linefish
200g prawns
200g scallops
8 mussels
100g potatoes, peeled and cubed
2g basil leaves
2g tarragon
2g chives

For the bouillabaisse broth:
Warm the olive oil in a large pan over a medium heat. Once hot, add the fennel and cook for 3-4 minutes without colouring. Add the red pepper, sea salt, pepper and tarragon and cook for another 2-3 minutes. Add the fish bones and tomatoes, then cover with water to a depth of 2.5cm and bring to a simmer. Squeeze the orange juice into the broth and pop in the leftover orange skins.
Skim off any scum, add the tomato paste and saffron and bring back to a simmer. Cook for 1 ½ hours until reduced by approximately one third. Use a stick blender to blend the mix to a smooth sauce. Pour through a fine sieve pressing the solids with a ladle to extract all the liquid. Pour through a fine chinoise, this time without pressing. Add the orange juice then pour into a blender and add the butter. Blend, check the seasoning and pass again through a fine sieve. Chill until needed.

For the basil rouille:
Bake the large washed potato whole on a bed of coarse salt. Whisk the egg yolks with the seasoning, lemon juice, saffron, basil and cayenne pepper. Peel the potato and mash the potato through a ricer. Place the egg mixture and the mash into a blender, switch the blender on low and slowly add the oil in a thin stream, keeping the motor running. Stir in the garlic. Add a little warm water to thin it down if you need to. Set aside until needed

For the bouillabaisse garnish:
Finally, peel and seed the tomato and chop the flesh finely to make concasse. Cut the linefish into 50g pieces and season lightly with salt and pepper. Season the prawns and the scallops and sauté with a bit of olive oil and butter. Heat 500ml of the bouillabaisse broth to a simmer, then add the linefish and mussels and poach for 3 minutes. Add the scallops and the prawns and cook gently for another 7-8 minutes. Add the herbs and tomato concasse and serve instantly!
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