Recipe of october 2022

par Craig Penlington

Rack of lamb grilled on the barbecue then cooked in the embers

An easy dish to prepare outdoors

With this recipe, I propose a Book Ends Cabernet Sauvignon, West Cape Howe

Book Ends Cabernet Sauvignon, West Cape Howe

Ingredients (2 pers.)

  • 1 rack of lamb
  • Garlic
  • Salt and pepper
  • Rosemary and thyme
  • Olive oil
  • Melaleuca leaf or greaseproof paper and aluminium foil

Preparation and cooking

  1. Season the lamb with salt, pepper and olive oil
  2. Sear quickly on the barbecue or over high heat on both sides sides
  3. Then wrap the rack in greaseproof paper with the thyme, rosemary thyme, rosemary and raw garlic and then with aluminium foil (two layers).
  4. Place the rack in the embers for 8 minutes on each side.
  5. Serve with potatoes also cooked in the fire, sour cream and with and crispy bacon.

Recipe of august 2022

by Craig Penlington

Ceviche king Fish

With this recipe, I propose a Sauvignon Blanc Twin Islands Marlborough

Styx Gully Chardonnay 2012 de West Cape Howe

Ingredients (4 pers.)

  • 400 gm King fish fillet
  • 2.5 dl lemon juice fresh
  • 4 dl coconut milk (rich)
  • 1 table spoon fresh chopped coriander
  • 1 small cucumber peeled chopped
  • 1 onion rouge medium chopped
  • 5dl salt water (28grams sea salt per lt fresh water) chill
  • For the garnish caviar, raddish small herbs and flowers
  • 1 ripe avocado
  • 1 small thumb chopped ginger
  • 1 small green chilli chopped


  1. Cut the king fish into 5mm cubes and marinate in the cold sea water for 15 minutes Then strain and reserve in the fridge.
  2. Add chopped onion,coriander,cucumber chilli and ginger to coconut milk.
  3. Add the king fish and lemon juice to the cocnut milk.
  4. Control the flavour and if desired add salt pepper and lemon juice.
  5. Cut the avocado in half, remove outer shell and then slice thinly lenthways to create the bay to place the ceviche inside.
  6. Finnish with caviar raddish and herbs.

Hash browns with smoked bondelle from the lake


  • 700 g of filet of smoked from the lake (called bondelle)

Chive Sauce

  • 3 dl of dry neuchâtel white wine (chasselas)
  • 1,5 dl of white vinegar
  • 1 bay leaf
  • 1 thinly cut shallot
  • 3 to 4 grains of white pepper
  • A pinch of salt
  • 5 dl full cream 35%
  • rest of the off cuts of smoked fish
  • 1 bunch thinly sliced chive

Hash browns

  • 8 round inox circles of 5 cm of hight and 7 cm of diameter
  • 6 potatoes Agria
  • 2 white leeks
  • 1 dl de cream 35%
  • Salt and pepper


Chive sauce

  1. Simmer in a saucepan : white wine, vinegar, bay leaf, pepper, shallot et off cuts of smoked fish, reduce to ¾
  2. Add cream and reduce again from half
  3. Strain and keep it warm

Add the cut chive at the last minute

Hash browns

  1. Grease the circles
  2. Cut thinly the potatoes with a mandoline
  3. Cut thinly the leeks and boil them briefly for 30 seconds in hot salty water
  4. Reduce the cream of 3/4, add cook leek and reduce again the lot slowly without coloration (almost dry)


Dress the circles as:

  1. Julienne of raw potatoes
  2. Compote of leek
  3. Smoked bondelle
  4. Compote of leek
  5. Julienne of raw potatoes

Panfry the hash browns 10 to 15 mn each side

Take off the circles and serve with chive sauce.