Spoil mum with spe­cial meal

Hopewell’s chef Matty shares three easy Mother’s Day recipes with Louise Lieben­berg

Weekend Post (South Africa) - - EAT, DRINK & BE MERRY -

THE Mother’s Day week­end has ar­rived and we asked Bay chef Matthew Forbes, of The Sen­try restau­rant at Port El­iz­a­beth’s Hopewell Con­ser­va­tion Es­tate, to put to­gether a do-able menu for mum that will make her feel ex­tra-spe­cial and spoilt.

Chef Matthew, or Matty as he is known, grew up in Ge­orge but his fond­est food mem­ory is help­ing his great-grand­mother pre­pare big fam­ily feasts in Port El­iz­a­beth from the age of just four.

“She was an amaz­ing cook and I got my love of cook­ing from her,” shares the self-taught young chef whose ca­reer high­lights in­clude cook­ing for Kelly Slater and other in­ter­na­tional surfers at their house dur­ing the Bil­l­abong Pro in Jef­freys Bay in 2014.

Matty, who looks up to Bri­tain’s Gor­don Ram­say and, closer to home in Port El­iz­a­beth, Morne Posthu­mus, has just de­signed a new menu for The Sen­try which will come into ef­fect in the next few weeks.

He favours sim­ple dishes with fresh, unique flavours that the whole fam­ily can en­joy.

“A spe­cial ad­di­tion is the Nguni beef from our cows that roam freely on Hopewell.”

The Sen­try is set in the lush green­ery and un­spoilt nat­u­ral beauty of Hopewell Con­ser­va­tion Es­tate at the top of old Cape Road, just past Wedge­wood Golf Es­tate.

This con­tem­po­rary eatery with wrap­around views is man­aged by Man­tis and known for fresh ar­ti­sanal dishes in­cor­po­rat­ing sea­sonal in­gre­di­ents.

You could even do a spot of game-watch­ing while you eat: Eland, kudu, red har­te­beest, Cape moun­tain ze­bra and spring­bok roam freely.

The Sen­try opens early to ac­com­mo­date trail-run­ners and moun­tain bik­ers, with trails of vary­ing lengths and in­ten­si­ties avail­able.

Book­ings are not usu­ally re­quired for the restau­rant dur­ing the week, but are es­sen­tial for the pop­u­lar three-course Sun­day lunches, served from noon to 3pm at R150 per per­son.

If you don’t fancy wreak­ing havoc in mum’s kitchen to­mor­row, Matty is do­ing a three-course Mother’s Day lunch in­clud­ing the dishes fea­tured here – and a free glass of bub­bly is in­cluded for all the moms – at R225 per adult and R135 for chil­dren un­der 12.

Restau­rant hours are Wed­nes­day to Sun­day, 7am to 4pm. Call (041) 450-0381 or e-mail: restau­rant@hopewell­con­ser­va­tion.co.za STARTER Gor­gonzola arancini with tomato sauce, parme­san and fine herbs Serves 4 IN­GRE­DI­ENTS 1 cup Ar­bo­rio rice ½ onion 50g but­ter 250ml white wine 500ml chicken stock Blue cheese (gor­gonzola) to taste 1 tin toma­toes, peeled and chopped 1 tsp crushed fresh gar­lic 1 sprig fresh thyme 60ml cream 80g parme­san 1 egg 100g flour 50g bread­crumbs Oil for fry­ing 1 pun­net mi­cro herbs for gar­nish Ex­tra parme­san for gar­nish METHOD Finely chop onion and fry half in but­ter; add rice and fry for 2 min­utes. De-glaze the pan with white wine, then grad­u­ally add chicken stock 100ml at a time.

Once rice is cooked, add cream and parme­san and al­low to cool.

For the sauce, fry re­main­ing onions and gar­lic un­til cooked; add tomato and thyme. Re­duce liq­uid; blend.

To make the arancini or rice balls: Take a heaped ta­ble­spoon of rice and a small block of cheese, roll the rice into a ball us­ing the palm of your hand after you have placed the cheese in the cen­tre.

Dip the ball in flour, egg, then bread­crumbs. Fry in oil un­til golden brown.

Plate the tomato sauce on a plate, then add three risotto balls on top. Gar­nish with parme­san and mi­cro herbs. MAIN COURSE Slow-braised lamb shank, fon­dant potato, sea­sonal veg­eta­bles, car­rot puree and red wine jus Serves 4 IN­GRE­DI­ENTS 4 x 350g lamb shanks 750ml red wine 4 medium pota­toes 500ml chicken stock 300g red pep­per 300g baby mar­row 200g baby corn 300g car­rots 100ml cream 500ml beef stock 500ml red wine Olive oil and but­ter for fry­ing METHOD Fry lamb in olive oil, mak­ing sure each side has a golden brown colour. Sea­son. Place in casse­role dish, top with wine, cover and cook at 180°C for about two-and-a-half hours or un­til meat pulls away from the bone.

Cut pota­toes into a cylin­der shape. Fry in but­ter, giv­ing it colour. Place on a bak­ing dish and cover half-way with chicken stock; cook till soft.

Cut veg­eta­bles (ex­clud­ing car­rots) into blocks and fry in but­ter un­til cooked. Sea­son with salt and pep­per.

For the sauce, place beef stock and red wine in a pot and re­duce by ¾ or un­til liq­uid is thick and sticky. You should be left with about 300ml of sauce.

For the car­rot puree, cook car­rots in but­ter, then add cream and blend.

To plate the dish: Smear the car­rot puree on each plate with a spoon; place the potato and veg­eta­bles along the side of the car­rot puree, then po­si­tion the shank on the puree. Driz­zle with the sauce and serve. DESSERT Sticky tof­fee pud­ding with salted caramel sauce and ice cream Serves 6 IN­GRE­DI­ENTS ¼ cup un­salted but­ter 1½ cups cake flour 1½ chopped dates 1 tea­spoon bi­carb 1 tea­spoon bak­ing pow­der ½ tea­spoon salt 1 cup sugar 1 tea­spoon vanilla ex­tract 2 large eggs For the sauce: 1¼ light brown sugar ½ cup cream ¼ cup un­salted but­ter 1 tea­spoon brandy ½ tea­spoon vanilla ex­tract 1 Tea­spoon salt Ice cream for serv­ing METHOD Pre­heat oven to 180°C. But­ter and flour a bak­ing dish. Bring dates and ¼ cup wa­ter to the boil. Re­move from heat and stir in bi­carb; set aside to cool.

Whisk flour, bak­ing pow­der and salt in a bowl. Beat the but­ter, sugar and vanilla in a bowl. Add egg and beat till com­bined.

Add half of the flour mix­ture and half of the date mix­ture; beat till well com­bined. Re­peat with re­main­ing egg, flour and date mix­ture. Pour bat­ter into bak­ing dish and bake for 40 to 45 min­utes.

For the sauce, bring sugar, cream, salt and but­ter to boil, stir­ring con­stantly. Add brandy and vanilla; cook for three min­utes.

Cut cake into rec­tan­gles and pour salted caramel sauce over. Serve with ice cream.

The dessert can be served hot or cold, preferably hot (give it 30 sec­onds in the mi­crowave).

KITCHEN MAE­STRO: Chef Matthew Forbes dishes up pure epi­curean de­light at Hopewell Es­tate’s The Sen­try restau­rant

PER­FECT END­ING: Sticky tof­fee pud­ding

DE­LI­CIOUS: Slow-braised lamb shank

GREAT START: Gor­gonzola arancini

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