InFusion

AVAILABLE TO ORDER ONLINE SOON

The Edge of Fusion was a huge success and I am very honoured to know that there are copies of this book all around the globe. There are even some guys in Florida selling copies for almost double the original price. Falcon gave Ainsley Harriot a copy as a gift.

This new project is an “infusion” of different styles of photography, people, ideas, flavours, places and product. A combination of all the elements that inspire my fusion.

Enjoy!

Shane Sauvage
Owner of La Pentola (The Saucepan) and author of The Edge of Fusion

Foreword

By Allison Rutowitz

Bailli Délégué Honoraire

Membre Conseil d’Administration Honoraire

Chaîne des Rôtisseurs Afrique du Sud

Shane, one of our favourite Chaîne chef/patrons is at it again – with his second publication InFusion. He is tempting us with exciting twists and turns through his creative recipes paired with wine suggestions. How often do we wish, when at home and preparing for a dinner or lunch, for something different – and of course, what wines, spirits or beers do we serve? Shane has this talent to move us to think ‘out of the box’ and dare to push the boundaries.

InFusion is a worthy addition to any home chef’s library, but also one to savour and stimulate ideas. This is as a result of Shane’s years of perseverance from being a commis, to a regional winner in our annual Jeune Commis Rôtisseurs competition, and subsequently being inducted as a Chef Rôtisseur. We do always enjoy our fun Diner Amicals at La Pentola.

Bon appétit!

Foreword

By Christine Cashmore

Director, Good Food & Wine Show

I was fortunate to meet Shane Sauvage when I contacted him to be part of The Good Food & Wine Show and Restaurant Week in Johannesburg. One of the objectives of The Good Food & Wine Show is to invite culinaires from far and wide to come together, not to compete, but to share their knowledge and skills with each other. Shane is part of a team of a new generation of chefs in South Africa; with enthusiasm he has evolved traditional South African and African recipes and given them a modern twist. Using the freshest ingredients, at the peak of their perfection, Shane’s food style at La Pentola ranges from ethnic to sophisticated, all of which he matches with the finest selection of wines.Shane is an inspiration to all South African chefs as he promotes our cultural heritage with passion and enthusiasm through this selection of recipes in his second book, InFusion. His unique style is reflected in the recipes in this book as he selects specific ingredients to produce new flavours, new taste sensations, and the most unique combinations.

Recipe

WILLOW’S KEBABS WITH BUTTER BRAISED MAIZE

Serves 4

INGREDIENTS for kebabs

400g ostrich mince

200g chicken breasts cut into 50g pieces, seasoned with paprika

200g pork, cut into 50g medallions

15ml olive oil

80g feta cheese

40g almonds, coarsely ground

10ml coriander, coarsely ground

20ml fresh thyme, chopped

1 lemon

4 kebab skewers

1 egg

20g breadcrumbs

1ml freshly ground mixed peppercorn

INGREDIENTS for braised maize

500g mealie pap (maize meal)

200g butter

200g mealies

1ml freshly ground mixed peppercorns

2ml salt

200ml water

METHOD for kebabs

In a bowl, combine the ostrich mince, feta, almonds, egg, breadcrumbs, thyme, mixed pepper and coriander. The feta will already be salty, so be careful not to add any more salt. Mix well, and form meatballs that weigh about 50g each.

Make the kebabs by skewering the meatballs, chicken and pork medallions on the kebab skewers. Drizzle the kebabs with olive oil, and cook in an oven on a greased oven tray for 20 minutes at 200°C.

METHOD for braised maize

Melt the butter in a medium-sized pot, and add 200g mealies as well as the pepper. Cook for a few minutes. Add the mealie pap to the butter and mix well to form a roux. Add 2ml of salt.

Once the mealie pap has absorbed the butter, add 75ml of water and put the lid on. Allow to steam for a few seconds, and add another 75ml of water.

Turn the heat down to minimum, and allow to cook with the lid on. Stirring every 3 minutes, making sure the granules stay loose and fluffy. Add another 50ml of water if mealie pap is still undercooked, and continue cooking.

Cooking time: 45 minutes.

CHEF’S WINE PAIRING

Serve with a chardonnay or lightly chilled pinotage.

CHEF'S TALE

My children are always involved in preparing food at home. I think it is extremely important for us to bless our children with the ability to prepare their own meals. With all the pressures of modern living, take-aways are becoming a staple diet. One of the only ways of combating this is spending quality time in the kitchen. This is my daughter Willow’s favourite recipe.

Google Sites

Report abuse