November Summer Specials

Pamper Package:

De-Stress Package: 

These exclusive offers are valid until 30th November 2012

Steam, Spa Manicure or Spa Pedicure, Hand or Foot Massage, Smoothie. R450.00. 2 hours Steam, Back Exfoliation, Deep Tissue Massage, Smoothie. R450.00. 2 hours

Christmas has arrived at Constantia Uitsig Spa! We have a selection of gift sets and promotions by Constantia Uitsig Spa on request. We also stock the new !QMS Lift-O-Firm body contouring cream - just in time for Summer perfection.

"Just for You" to choose from. Gift-wrapping Please note that specials may not be booked in conjunction with one another. To book please contact 021 794 0433 or spa@uitsig.co.za

　

　

Wine News  

The Wine Shop at Constantia Uitsig will be featuring Constantia Uitsig Red 2008 for R110 per bottle (usual price R130), the perfect accompaniment to our cold winter nights.  

For the month of July Constantia Uitsig Semillon 2010 will be available at The Wine Shop at Constantia Uitsig at R95 per bottle (usual price R145 per bottle). Enjoy the complexity of Constantia Uitsig Semillon with Head Chef Scot Kirton’s delectable Baby Squid and Chorizo Salad. (See below)

Scot Kirton’s Baby Squid and Chorizo Salad with Coriander Dressing:  

• Serves 4 • Prep time: 15 min • Cooking time: 5 min  

Ingredients:

Salad: • 1 head garlic, cut in half • 100g wild rocket leaves, washed • 100g red onion, finely sliced • 100g red bell pepper, finely sliced • 2g salt • 2g black pepper

Dressing: • 3 cloves garlic, peeled • 40g palm sugar • 10g capers • 30 ml ponzu sauce • 15ml white balsamic vinegar • Zest and juice of 2 limes • 150g coriander, washed • 300ml sunflower oil  

Baby squid: • 20 pieces squid tubes, cleaned • 20 pieces squid tentacles, beaks removed • 2g salt • 2g freshly cracked black pepper • 20 ml olive oil  

Chorizo: • 10ml olive oil • 2g black pepper • 500g Spanish Chorizo sausage, sliced into 2cm rounds

Equipment: • 1 wooden salad bowl • 1 non stick frying pan  

Method:  

Salad: Take one half of the garlic head and rub the cut surface over the inside of your serving dish. Place the washed rocket leaves into the bowl and sprinkle the finely sliced red onion and red pepper over the rocket leaves. Season and set to one side.  

Dressing: Place the garlic, palm sugar, capers, ponzu, balsamic vinegar, lime juice and zest into the bowl of a small bar blender and blend for 2 min until all the ingredients are finely minced. Add the coriander and turn the blender onto full speed. Slowly emulsify in the oil and check the seasoning. Place the dressing into a bowl over ice and stir until chilled. This will preserve the green colour. Set aside.  

Squid: Slice the squid tubes along the seam and open the squid up. Remove any dirt and rinse. With a very sharp knife, score the tubes in one direction, turn 90 degrees and score in the other direction, creating a criss cross pattern on the tube. Place the scored tubes and cleaned tentacles into a bowl and season with salt and pepper. Heat the olive oil in a pan until very hot and flash fry the squid. The tubes should curl up into neat cylinders and the tentacles should shrink slightly. Squeeze lemon onto them and then drain them onto a plate covered with kitchen towel to cool slightly.  

Chorizo: Return the pan to the heat and add the oil. Heat until quite hot, season the chorizo slices and pan fry until lightly golden and aromatic.  Remove and drain on a plate covered with kitchen towel.  

To serve: To finish this delicious salad toss the fried squid heads, tentacles and chorizo slices. Drizzle the coriander dressing over them, making sure the leaves are well coated. Check the seasoning and enjoy with a refreshing glass of Constantia Uitsig Semillion.

Restaurant News 

 La Colombe Winter Menus  

Lunch: Three-course menu for R240. (Available until 15th November 2012).  

Dinner: Five-course menu with wine pairing R395, and R310 without wine.  

(Available until 31st of October 2012).  Winter Menus are not available on Sundays.

River Café  

Winter Menus  

• Two-course lunch from our daily specials for R99, including tea or coffee.  

• Three-course lunch from our daily specials for R119, including tea or

coffee. • Tea or coffee and a muffin/scone/croissant/cake of the day (between 15h00 and 16h30) for R35. Winter Menus are not available on Sundays.

The annual closure of River Café will be from 13th August 2012 until 4th September 2012.  

River Café is open for intimate evening functions for 50 guests during winter months. Please contact events@uitsig.co.za for more information.

River Café’s Rosemary and Garlic Foccacia Bread  

Ingredients: • 5 cups bread flour • 2 tsp salt • 10 ml dried yeast • 45 ml extra virgin olive oil • 1 ½ cups lukewarm water • 1 tbsp chopped rosemary. Topping: • 45 ml extra virgin olive oil • coarse sea salt • 3 cloves chopped garlic • extra rosemary. Preheat oven: 200ºC

 Method:

Lightly oil two 20 - 25cm spring cake tins. Sift all dry ingredients, except for the rosemary, into a large clean bowl. Make a well in the middle and add the oil and lukewarm water. Mix together to form a soft dough. Knead for 8 -10 minutes until smooth and elastic. Place the dough in a large, warm and slightly oiled bowl. Cover with lightly oiled plastic wrap, and leave in a warm dark place. Allow it to double in bulk for about an hour. Knead the dough and then gently knead in the chopped rosemary. Divide the mixture into two equal parts and roll it out gently into about 20 cm circles. Place in the tins. Cover the tins with oiled plastic wrap and allow proving for 30 - 45minutes. Remove the cover and gently poke the dough with your fingers. Leave the indentations in the dough. Cover and allow to double in bulk again. Once doubled, oil the top of the dough and sprinkle evenly with garlic and rosemary leaves. Place in the preheated oven and bake for 25 - 30 minutes until a warm golden colour. Remove the bread from tins and allow to cool slightly. This bread is lovely when served warm, and goes exceptionally well with pastas.

Constantia Uitsig Restaurant

Winter Menus

Lunch: Three-course menu for R210. (Available until 15th November 2012).

Dinner: Three-course menu for R250. (Available until 31st of October 2012).  

(These menus do not include wine).  Winter Menus are not available on Sundays.

Constantia Uitsig restaurant will reopen on 24th July 2012, after its annual closure.