One of Cape Town most respected artisanal, cured meat suppliers, Richard Bosman, is known for producing excellent cured meats using traditional methods. Richard’s philosophy is to do as little as possible to the meat and rather to rely on the quality of the raw material and let time do the rest.
With a food philosophy that matches his own, it’s no surprise that Neill counts Richard as one of his favourite suppliers and considers him a friend.
When called on to showcase some of Richard’s new products with a dinner in Richard’s home in the character-filled Bo Kaap in Cape Town, Neill is more than happy to help out.
Antipasto platter . Serves 8
Preparation time: 10 minutes
Serves: 8 People
INGREDIENTS
- Assorted cured meat
- Assorted Fresh figs
- Olives
- Lancewood Mature cheddar
- Lancewood Cream Cheese
- Fresh bread
- Raw honey
METHOD
Arrange cured meats onto a serving board with sliced fresh figs, olives, slabs of cheese, raw honey and toasted chunks of bread.
Recipe 2: Cider Braised Pork Neck with white bean and mushroom cassoulet.
Preparation Time: 45 Minutes
Cooking Time: – 4 Hours
Serves: 8 people
INGREDIENTS
- 1 bottles apple cider
- 8 slices pork cheek
- 1 pork neck
- 300ml chicken stock
- 500g soaked white beans
- 120g Bread crumbs
- 300g assorted mushrooms
- Fresh thyme
- 2 table spoons flat leaf parsley chopped
- 3 lemons (zest)
- Rainbow chard leaves – roughly chopped
- 3 shallots halved for pork neck
- 2 shallots diced for cassoulet
- 3 clove sliced garlic
- 3 table spoons chopped chives
Salt and Pepper
METHOD
PRE-PREP:
- Beans, pre-soaked overnight in water
- Warm olive oil in a large pot, place seasoned park neck into pot, sear over a high heat.
- Add shallots to pork neck pan
- Add cider and chicken stock to cover
- Simmer for 2.5 hours over a reduced/medium heat.
- Remove pork neck from liquid, set to rest and cool.
- Drain soaked white beans, add to pork neck cider liquid, and simmer till cooked (soft).
- Heat a non-stick pan with oil,
- Sauté shallots and garlic in pan, then add mushrooms, cook till soft.
Stir mixture into white beans, finish with chopped chives and season to taste.
FINISHING:
- Toast bread crumbs over medium heat, remove from heat, grate in lemon zest, lay out on tray, then add chopped parsley
- Pull pork neck into chunks
- Add pork neck to oiled non-stick pan to crisp up (in small batches).
- Add rainbow chard leaves to pan, allow to wilt.
- Remove all ingredients form pan, place on to a metal tray.
To serve, dish cassoulet into bowl and top with crispy pork neck, chard mixture and slices of pork cheek, garnish with toasted bread crumbs
Recipe 3: Rhubarb and Custard
Preparation Time: 25 Minutes
Finishing Time: 15 minutes
Serves: 8 people
INGREDIENTS
- 10 sticks of rhubarb
- 70g caster sugar for the rhubarb
- 100g sugar for the custard
- 50g creamed honey
- 50g Lancewood Mascarpone
- 6 egg yolks
- 150ml milk
- 4 tablespoons milk powder
- 1 teaspoon vanilla powder
- Grated almonds to garnish
- Espuma Gun
METHOD
To prepare the Rhubarb:
- Peel and roughly dice the rhubarb.
- Place into a warmed, dry pot.
- Coat rhubarb with caster sugar and cook till all liquid has evaporated.
To prepare the Burned Honey Custard:
- Heat milk, milk powder and vanilla in a medium pot.
- In a bowl, whisk sugar to the egg yolks together
- Add warm milk to egg mixture, then return onto a medium heat,
- Stir to thicken slightly and cook through.
- Strain custard into separate bowl, whisk mascarpone into the custard.
- In another saucepan, caramelise the honey (cook for +- 7 min), then remove from the heat.
- Whisk custard into caramelised honey and then place mixture into espuma gun. Refrigerate until needed.
FINISHING:
- Spoon rhubarb into dessert bowls
- Top with grated almonds
Prepare the espuma gun with 2 charges and finish on top of dish.