CRUMBED CHICKEN AND BEEF ROULADE RECIPE - GRVL

INGREDIENTS                                                                                                 

·         Chicken breast

·         Beef fillet

·         Spinach leaves

·         Eggs, bread crumbs

·         Seasonal vegetables

·         Potatoes

·         Oil

·         Salt & pepper

·         Soy sauce

·         Red wine

·         Gravy

·         Mustard

·         Garlic

·         Onion

·         Ginger

·         Fresh  Herbs

PROCEDURE

·       Cut the chicken breast into thin slices.

Strip the beef into finger size

·       Marinate the meat using oil, pepper, salt, mustard, ginger, garlic, soy sauce and leave it to rest

·       Blanch the spinach and wrap it all round the beef

·       Bread crumb the chicken

·       Prepare the macaire potato by cooking potatoes till very soft, mash the potato and fry  with garlic and herbs

·       Blanch  and sauté the seasonal vegetables

·       Mould the potato and fry.  prepare a rich red wine  gravy potato and seasonal vegetables

·       Plate and serve as indicated in  the picture

Chef George’s Haute Cuisine

Ravioli of Lake Naivasha Crayfish, Served with Leek and Asparagus Vinaigrette

Ingredients

Fresh Ravioli Pasta [standard recipe]

Crayfish tails –

Chopped dill and parsley for Herb oil

Common cap mousse

Blanched and refreshed asparagus and leek

Herb oiL, Chilli oil

Balsamic vinegar and olive oil

Method

Make the pasta dough as per the standard [100g flour to one whole egg and tsp. olive oil]

Make some Naivasha Common Cap Mousse – by using Boneless, Skinless Fish Flesh.

Dice the fish flesh well – add in the blender and blend with egg white til totally smooth then add a little cream. Do not  over blend  the cream

Season well and put to one side.

Marinate the crayfish tails in garlic, fish sauce and grated lemon zest, and fresh parsley.

Blanch the crayfish tails and Refresh  and then mix with a little common Cap Mousse , add a little more fresh chopped parsley– this is your filling for the ravioli.

Make the pasta using the standard recipe and roll out into circles.

Place the filing on the circle, brush with egg white and Place another circle on top – seal blanch and refresh.

Ensure the pasta sheet is very thin

Trim the baby leeks and prep the asparagus – boil in salted water – refresh in cold water once cooked, marinate in olive oil and balsamic once cold, season well.

Make the herb and the chilli oils.

Samburu Intrepids Camp’s Eco-Garden

COMMITTED TO FOOD SAFETY QUALITY AND ECO TOURISM AWARENESS

INTRODUCTION

Supporting Kenya’s Millennium Development Goals regarding environmental sustainability, Samburu Intrepids Camp started an eco-garden 11years ago to cut back on carbon miles while at the same time ensuring healthier organic foods for our guests.

 ECONOMIC AND ENVIRONMENTAL BENEFITS:

By growing our own vegetables and fruits, Samburu Intrepids has cut down on its grocery bills. Our spectacular 25x50m eco-garden is open for guests to see. Just enquire at the reception.

• Save money on groceries 

 A packet of seeds cost us less than a dollar. If we buy heirloom tomato, non-hybrid species, we save the seeds from the best producers, dry them, and plant again. We are therefore able to feed our guests even when the rainy season is over. To give our guest a Kenyan taste, we fuse traditional food like sweet potato, yams and arrow root.

• Reduce environmental degradation. Our garden helps the planet in many ways. We grow our food organically, without pesticides and herbicides, We collect our organic manure from the nearby Samburu village (Manyatta) .This helps reduce carbon emissions and spares the earth the burden of unnecessary air and water pollution.

• Healthy outdoor exercise. Planting, weeding, watering, and harvesting add purposeful physical activity to our environment. Our staff is committed to healthy exercises. It is good to lift heavy objects properly, and to stretch your tight muscles before and after strenuous activity. Gardening is also a way to relax, de-stress, center your mind, and get fresh air and sunshine.
   
• Enjoy better-tasting food. Fresh food is the best food. Comparing the flavor of a homegrown tomato with the taste of a store-bought one is like comparing apples to wallpaper paste. If it tastes better, you are more likely to be eating healthy, fresh produce that’s good for your body. Visit Samburu Intrepids Camp and you’ll have tastes to remember.

• Build a sense of pride. As we grow, we are very happy to watching a seed blossom under the care of our great chefs to become food on our guests plates .It’s an amazing sense of accomplishment.

•  Stop worrying about food safety. We are committed to the Hazard analysis and critical control points (HACCP), a systematic approach to food safety. Since we responsibly grow our own food, we don't have to worry about contamination that may occur at the farm, manufacturing plant, or transportation process. This means that when the whole world is avoiding tomatoes due to contamination, for example, we don't have to go without—you can trust that your food is safe and healthy to eat.
• Reduce food waste. Many people throw away about $1000 worth of food each year. It's a lot easier to toss a moldy orange that you bought than a perfect red pepper that you patiently watched ripen over the course of several weeks. When it's "yours," you will be less likely to take it for granted and more likely to eat it (or preserve it) before it goes to waste.

THE  CHEF’S GIMMICKS

Plating is the art of presenting food in a way that enhances and improves the appeal of the food itself.
It involves many different aspects of food preparation and presentation, starting with the combination of foods that make up the meal, to how the food is cooked, to the plate that is used to serve it, to how it is arranged on that plate, to the garnish decorating the dish.

Plating can take a dining experience from good to Unforgettable!

Turns out, not only do we enjoy eating beautifully presented food more, we actually get more nutrients from food that is sensually appealing. The saying, “you eat first with your eyes,” is literally true.

 

Sweet or Savory 

There is no good night without dessert. It makes for a delicate balance between the lips and aiding in digestion for a good night’s sleep.

Heritage Hotels (Kenya) manages one luxury camps in SamburuNational Reserve - Samburu Intrepids Camp. A lush oasis on the banks of the great Uaso Nyiro River, this tented lodge is a delight to be in – deliciously cooled by the river breeze and the forest. Reports and pictures ©Heritage Hotels Ltd, Kenya. http://www.heritage-eastafrica.com/