Category Archives: Phantom Feasts

House-smoked Dullstroom salmon trout with beetroot pickled quails eggs, cucumber salad and a ginger and caramelised lemon vinaigrette

We smoke our own salmon at Phantom Forest, but a good quality shop-bought smoked salmon will work just as well.

For the vinaigrette:

6 – 8 large juicy lemons, … Continue reading

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STRAWBERRY SANTAS

When I first saw these, it was love at first sight! They make a great addition to any Christmas platter, and I will be … Continue reading

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Mussels in Harrissa sauce

Harrissa paste

2 red peppers – roasted, de-seeded and peeled

2 green chillis, chopped

6 cloves of garlic, chopped

1 large bunch of … Continue reading

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Lemon, celery and Pimms jelly with mint sugar and frozen Greek yoghurt.

lemon jelly dessert recipe

Ingredients:

75g caster sugar

350ml fresh lemon juice, strained

50ml Pimms

50ml celery juice

8g leaf … Continue reading

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Salmon style scotch egg with curry sauce

Scotch Eggs Recipe

 

Ingredients

4 very soft boiled eggs

2 cups mashed potatoes

Chopped herbs of your choice – I … Continue reading

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Smoked butternut and biltong salad with celery and toasted seed vinalgrette and goats cheese spring roll

PF RECIPE 2 BUTTERNUT SALAD

To create a good smoke I use:

2 tablespoons sugar

1 cup rice

the contents of 2 tea bags

Place smoke mix in a foil-lined … Continue reading

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Pan seared Angus beef fillet with gorgonzola creamed samp, green beans and a sweet onion jus

I love Angus beef fillet, and cut it into medallions of about 200g each, which I cook to order, although medium-rare is best. … Continue reading

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Tempura line fish with ginger crushed sweet potatoes, black sesame seed coleslaw and a lime and chilli aioli

TEMPURA FISHAny good fresh line fish will do for this recipe. I used fresh hand-line caught small hake fillets, as they act as a good canvas to … Continue reading

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Spinach and coconut soup with roasted chilli oil

PHANTOM FOREST RECIPE BLOG IMG

Ingredients

    4 big handfuls of spinach, washed, blanched and shocked
    2 leeks, chopped
    2 stalks celery, chopped
    2 red onions, chopped
    4 cloves garlic, … Continue reading
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Grilled Yellowtail with roasted butternut and pine nuts, sage butter, green beans and a mustard cream sauce

This step-by-step recipe is easy to prepare, and very impressive to serve…while tantalising the tastebuds!

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