Friday, 28 March 2014

Moggs Country Cookhouse

Moggs has been in operation (and incredibly popular) for 20 years and after arriving the other day, for the first time, it didn't take me long to work out why.  It's a friendly, family run restaurant in the picturesque Hemel-en-Aarde Valley (near Hermanus) in South Africa's Western Cape.  There is a beautiful and relaxed country setting and with a wine list that showcases the valley's talent, wonderful local produce and a talented kitchen, any meal here will be memorable (for all the right reasons).

Lamb shank of note!

The team at Moggs have given me a sweet recipe. because I'm so sweet?

Lemon curd and yoghurt pots with brulee topping, Van Der Hum syrup and fresh berries

Ingredients: (serves 4)
  1. 150g lemon curd
  2. 500ml Greek yoghurt
  3. 1 egg yolk (beaten)
  4. zest of half a lemon
  5. 400g fresh berries for topping
  6. a sprinkling of Demerara sugar
Van Der Hum syrup:
  1. half an orange, juice and rind
  2. 2 Tbsp lemon juice
  3. 120ml sugar
  4. half tsp corn flour
  5. 60ml Van Der Hum

Lemon curd brulee:
  • mix all the ingredients together except the berries
  • place in individual ramekins (4) and immerse half way in water in a tray, then cover with foil (to prevent curdling)
  • bake for 25mins at 180 C
  • the mix should have a slight wobble and will thicken a bit when cooled
  • sprinkle with Demerara sugar and blow torch or pop under the grill to get your crisp topping
Van Der Hum syrup:
  • add the juice, rind and sugar to a saucepan (over a medium heat) and stir until melted
  • mix corn flour with a bit of water to a smooth consistency, then add to sauce to thicken
  • cook for 2mins, stirring to avoid lumps
  • take off the heat and stir in the Van Der Hum
Sprinkle fresh berries and Van Der Hum syrup over each brulee.

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