I just LOVE dinner theatre experiences and really didn’t know what to expect of Richards Supper Stage and Bistro … but …. I was blown away by the performances and the sheer talent of the singers – all round it was a fantastic night out!
“Kaapse Stories from the Mother City” had me enthralled from start to finish. Poignant, nostalgic, humourous and moving. From Grandpa Joe, to the rest of his talented family, to the car guard who just floored us with his gifted voice to the two bergies. It was Cape Town in full colour. I don’t want to give too much away but the music is a mix of South African songs (English, Xhosa and Afrikaans) and dance. I was brought to tears by the very remarkable tribute to Shirley Bassey. As the curtain fell, I went home with a full and happy heart… and very proud to be a South African.
This is not a gourmet meal but a good buffet.
Starters: When we arrived there was a Greek Salad and bread on the table. So if you are hungry you can start nibbling. We were then presented with snoek pâté and a samoosa. It was really tasty and scrumptious.
Mains: I was still torturing myself with a low carb eating regime which is an absolute pain when a big pot of sexy samp and a tray of baked potatoes are staring at you. I opted for some veggies, baked fish and fillet with a sauce. It was delicious and more than enough.
Dessert: The desserts are plated and there were cheesecake with koeksisters with a fruit skewer on our plates.
R450 / head
Value for money
YES and yes again.
Who must see it
The whole of Cape Town. The whole of South Africa. And the whole world.
Contact 021 434 4497/021 433 1340 or go to richardscapetown.co.za.
Sometimes life just stumps you. Such was the case when these absolutely, incredibly, beautiful and delicate garlic scapes found their way into my kitchen and onto my plate. A friend of mine, Daleen gave me a bunch of these green little wonders and said that I needed to cook something with it. But there I was, utterly stumped. What was I going to do with these culinary flowers? They belonged in a pretty flower vase on the window sill surely? At first I thought the little buds on these slender green shoots were “onion flowers” and then with a wicked smile, Daleen informed me that they were actually garlic scapes or garlic flowers. I had never seen these little miracles before …Clearly, I need to get out more… Anyway, these flowers were just so fragile and perfect – long leafless stems with the little closed flowers on the top – and inside the flowers were the seeds of the garlic plant. It was another wonder of creation.
But how and what could I do with these edible creations? As always my weekly food journey starts with the world’s greatest encyclopedia, the internet. I read that the flower of the garlic plant is sometimes eaten and that it has a much milder flavour than the actual garlic bulbs. I read further that these seeds were mostly consumed while immature and still tender. This seemed to make some sense as the bottom part of the stem was rock hard. These stalks will be great in soups and stews.
I don’t know why but my mind took me to Asia when I saw them … a dish of greens and pork. That is what I eventually decided to do…. My secret for this recipe was to keep everything simple. The idea was to let the subtle garlic scapes infuse with lemon and then just let this flavour the greens and the pork. The delicate simplicity of the flavours makes this a genuinely blissful, if not whimsical combination. Garlic scapes are available in stores at the moments – so please try it – it’s both fun and delicious.
lemony pork fillets + garlic scapes
- For the pork
- 300g Pork fillet
- Juice of one lemon
- 1T Soya sauce
- Black pepper for seasoning
- Salt – if you need extra seasoning
- Oil for frying in pan
- For the garlic scapes
- 4-6 Garlic scapes (keep some whole and have some cut in halves) - use only a small piece of the stem and the flower
- 2T Butter
- Fresh juice from ½ lemon
- A bit of white wine - +- 50ml
- Salt and pepper for seasoning
- For the Asian greens
- Asian greens for two people - I went to the Chinese market and got a variety of greens i.e. bok choy
- 1-2T Soya sauce
- Oil for frying
- Fresh juice from one lemon
- Lemon infused olive oil to drizzle over your dish when cooked
- For the pork: Add the oil to the pan and sear the fillets.
- Then add your seasoning - pepper + lemon juice + soja sauce - fry the pork fillets on medium high heat till done.
- Make sure your fillets are properly cooked through - but do not over cook. Add a bit of salt if you like.
- For the scapes: Add butter to a medium hot pan.
- Braise the garlic scapes till soft in butter and wine. This will take about 10 minutes.
- Add the lemon juice and some salt and pepper for seasoning.
- For the other greens: Heat a wok until it is very hot – add the oil and then the greens.
- Flash fry the greens for a few minutees and add the soya sauce + lemon juice + pepper.
- Taste for seasoning.
- To serve: Add the greens to the plate.
- Cut your pork and put that on top of the green.
- Drizzle the juices of the pan over the pork + drizzle some lemon infused olive oil over the whole dish.
- And then place some garlic scapes on top.