Tag Archives: Singita Boulders Lodge

100% South African

December 30, 2011 - Cuisine

As the Singita kitchens are gearing up for memorable New Year’s celebrations this weekend, Kyle Ralph, Sous Chef at Singita Boulders Lodge, shares insights into the delicacies behind the menu.

At Singita we try our utmost to use the best South African products that are available to us. The beef we source is from one of Africa’s best beef suppliers who has been producing top quality since 1974.  Along with all of the other local suppliers we have sourced we are only too pleased to showcase the best of South Africa.

In the recipe shown below we use Karan beef, blue cheese from the Cape and butternut from local Belfast farmers.

Ingredients:

4 x 200g per portion Beef fillet

2 x large butternut or pumpkin

20-30 marjoram leaves- picked

250g blue cheese

200g green beans or asparagus

2 TBSP butter

salt and pepper to taste

The vegetables:

Peel and seed the butternut, cutting one butternut into medium-sized pieces.  Place in a tray and season with salt and pepper, oil and some thyme leaves.  Roast for 8-10 min until tender, and then set aside in the refrigerator.

With the second butternut, roast whole in the oven for about 20-30minutes until soft.  If the skin becomes a bit burnt, don’t worry; what we are after is inside.

Cut the cooked butternut in half and discard the seeds.  Scoop out the flesh of the butternut into a blender, add butter and blend.  If the puree is too thick just add some water until you achieve the right consistency.

Crumble the blue cheese into medium-sized pieces.

Cook green beans in boiling water for 1-2 minutes and then run under cold water and keep aside until needed.

For the sauce:

1 liter beef stock (store bought is fine)

500ml red wine

1x large carrot

1x onion

1x leek

1 stick celery

2 cloves garlic

3 sprigs of rosemary

50ml sherry vinegar

2TBS of dark brown sugar

Making the sauce:

Cut onion, celery, carrot and leek into small rough cubes and sauté with 1 tsp of oil till softened, and then add garlic and rosemary

Add sugar and caramelize for depth of flavor (the sugar should just melt and form a light brown color) then de-glaze with sherry vinegar and reduce by about half.

Add red wine and reduce by half.

Add the beef stock and reduce by ¾; it should have a shiny and slightly thick

Putting it all together:

Pre-heat a heavy base pan; season the beef fillet with salt and pepper.

Place about 2TBSP of vegetable oil in the pan and put your beef in the hot pan; don’t move the beef around for about 3-4minutes, it should form a beautiful crust before you turn it.  Once turned, cook for another 3-4 minutes on the other side.

Then place a little bit of blue cheese on top of the beef and place into a 180˚C  oven for 2 minutes.  Take out and let the meat rest for another 2 minutes.  This should give you a perfect medium rare fillet.

To plate, place a bit of the butter puree on the plate (this is were your creativity comes in).  Lightly mix the blue cheese and butternut cubes with the fresh marjoram leaves, and place on top of the puree.

Put the rested beef fillet on the plate and pour over some red wine sauce.

Enjoy!  And warmest wishes for a wonderful 2012.

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Getting Fraiche with Prawns

July 21, 2011 - Cuisine,Sabi Sand

Relax in warm winter sunshine on the deck overlooking the Sand River with a glass of Sauvignon Blanc.  Chef Loraine Pienaar at Singita Boulders Lodge has created a zingy starter for you to try at home, while reminiscing about your stay at Singita Sabi Sand.

CHERMOULA PRAWNS WITH PAPAYA DRESSING AND POTATO SALAD

12 prawns cleaned and deveined

CHERMOULA

Chermoula is a traditional Moroccan dipping sauce that originally would have been made using a mortar and pestle. It is quite acceptable to use a food processor these days.

1 bunch fresh coriander (cilantro)
4 cloves garlic
1 tsp coarse sea salt
2–3 tsp ground cumin
1 tbsp paprika
1 tsp cayenne pepper
½ roasted red pepper (fresh is best but canned also works)
juice of 1 lime
3 tbsp olive oil

Instructions

- Blend all ingredients in a food processor
- Marinate the prawns in the Chermoula for at least 2 hours

    POTATO SALAD

    2 Large potatoes (+-650g)

    3 Sprigs spring onion sliced finely

    2 ½ tbs Crème fraiche

    - Peel the potatoes and dice into even small blocks
    - Blanch in salted water until al dente and cooled
    - When potatoes have cooled, add crème friache and spring onion, mix well.

      PAPAYA COULIS

      ½ medium sized papaya

      ½ red chilli chopped finely

      1 tbs sugar

      100 ml white wine

      2 cm cinnamon stick

      - Boil all the ingredients together until the papaya turns into pulp
      - Puree in a food processor and strain through a fine sieve

        Putting it all together

        - Pan-fry the prawns in olive oil until pink and season with salt, pepper and lemon juice

        - Arrange the potato salad onto 4 plates and stack the prawns on top

        - Dress with papaya coulis, garnish with fennel (optional)

          Bon Appetit from the kitchen at Singita Boulders Lodge.

          (For more Singita recipes, take a look at the Singita Facebook page where there is something for everyone.)

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          Fresh from the Grill

          February 18, 2011 - Cuisine,Sabi Sand

          Another delicious recipe posted by Singita Chef at Boulders Lodge, Loraine Pienaar

          Singita Boulders Lodge – Swordfish Nicoise salad

          Vinaigrette

          1/2 cup lemon juice

          3/4 cup extra-virgin olive oil

          1 medium shallot, minced

          1 Tbsp minced fresh thyme leaves

          2 Tbsp minced fresh basil leaves

          2 teaspoons minced fresh oregano leaves

          1 teaspoon Dijon mustard

          Salt and freshly ground black pepper

          Salad

          2 grilled or otherwise cooked Swordfish steaks (100g-200g)

          Pickled quail eggs cut in halves (3-4)

          2-3 small new potatoes, each potato cooked and cut in half, and grilled

          Salt and freshly ground black pepper

          A small handful ripe cherry tomatoes cut in halves

          1 small red onion, sliced very thin

          130g green beans, stem ends trimmed and each bean halved crosswise

          1/4 cup NiçoiseCalamata olives

          Instructions

          1 Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside

          2 Then in a bowl place, grilled potatoes, green beans, cherry tomatoes, sliced red onion, olives and quail eggs. Season with salt and fresh cracked black pepper and dressing with vinaigrette

          3 Place the mixture in the centre of the plate and place the grilled swordfish on top, garnish with a few rocket leaves

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          Singita in South Africa

          April 12, 2010 - Lodges and Camps

          Singita Game Reserves – in South Africa – are made up of four beautiful lodges and one extraordinary camp. These four lodges and one camps are situated in two game-rich areas of Southern Africa.

          The first area, which is renowned for the best leopard viewing in the world, is known collectively as Singita Sabi Sand. It is home to the Singita Ebony Lodge – which was (if you remember your Singita history) the founding lodge – Singita Boulders Lodge and Singita Castleton Camp.

          The second area, located in the far-east reaches of the Kruger Park, is Singita Kruger National Park. Here you will find Singita Lebombo Lodge and Singita Sweni Lodge. The remote wilderness, of Singita Kruger National Park, is well known for its high concentration of lion and its other unique fauna and flora species.

          Lions at Singita Kruger National Park

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