facebook pinterest twitter instagram
image
image
image
Contact

Denise Cowburn-Levy
Mobile: +27 83 251 6282
info@gingerandlime.co.za
www.gingerandlime.co.za

image
image

Menus


JAPANESE COOKING COURSE

EDAMAME BEANS WITH CHILLI SALT

Demo: NEW STYLE SALMON SASHIMI

Interactive: CHICKEN AND MUSHROOM YAKITORI SKEWERS ON  A BED OF NOODLES  WITH WASABI MAYO and POPPY SEEDS

Interactive:  SEARED BEEF NIGIRI SUSHI with TOSA-ZU DRESSING

THEN: BAKED WHITE FISH TOPPED WITH A CRISPY TOPPING OF PANKO, CORIANDER, DASHI, LIME & SHALLOTS

BABY SPINACH/ASIAN SPINACH SALAD WITH TRUFFLE OIL, GRATED PARMESAN  WITH SPROUTS
SWEET POTATO  SALAD WITH AVO, JAPANESE MAYO AND GINGER

Demo: ASIAN BROTH TOPPED WITH SEARED ASIAN DUCK BREASTS, MUSHROOMS, POACHED GREENS, SOFT BOILED EGG AND EGG NOODLES

GREEN TEA ICE CREAM AND PAPAYA & GRENADILLAS WITH A LIME, GINGER & MINT DRESSING 

Home Cooking Made Easy

Spicy Roast Tomato, ginger, red pepper, sweet potato and coconut soup topped with avo and coriander

Spinach and Ricotta Lasagne

Creamy Seafood Pie topped with mashed potatoes gratin

Schnitzel (chicken or beef) with mushrooms and a lemon sauce

Pulled Slow roast Lamb shoulder with tzaziki, tomato/onion/ mint/coriander salsa served with wraps.

Italian Yoghurt Cake

Tantalising Thai

Thai peanut hummus with cucumber and roasted carrots

Thai roast red pepper, sweet potato, tomato, ginger and coconut soup topped with avo and coriander

Spicy seared Thai beef salad

Fresh fish of the day, poached in a light Asian coconut curry sauce

Wok- fried seasonal green veg

Chicken in red curry served on a bed of rice

Semi freddo lime posset topped with roasted coconut

FRENCH CUISINE 16 May 2016

Tapenade with toasted baguette

Lightly Poached Fish of the day with a beurre blanc served on wilted spinach

Green beans with brown butter and toasted almonds

Duck breast a l'Orange served on a bed of mashed butternut

Beef Bourguignon with red wine and mushrooms | Rice

Pears Poached in Red Wine.

South African Cuisine for Touring Group

SNOEK PATE & BILTONG PATE served with crudite and bruschetta

SLOW COOKED CAPE MALAY LAMB SOUP
MASALA CRUSTED FRESH FISH OF THE DAY
MASHED BUTTERY GEM SQUASH
CURRIED GREEN BEANS WITH ONIONS

SAMBALS:
TOMATO, ONION, CORIANDER AND GREEN PEPPER SALSA
CORIANDER CHUTNEY
SPICY CARROT SAMBAL

WARM MALVA PUDDING WITH CUSTARD

ASIAN FUSION

MEAMG KUNG

ASIAN LIMY COCONUT BROTH WITH FISH BALLS, NOODLES, PAK CHOY AND MUSHROOMS

YAKITORI ON A BED OF CUCUMBER RIBBONS

THAI CHICKEN CURRY

STICKY PORK BELLY ON GINGERY SWEET POTATO MASH

GRILLED SEASONAL FRUIT WITH A GINGER & LIME GLAZE

Italian/ Mediterranean

MIXED ANTIPASTA

Grilled Zucchini,
Grilled Red Peppers drizzled with anchovy oil,
Roasted baby onions in balsamic vinegar, parma ham & marinated olives
Linguine with lemony Prawns, baby tomatoes and rocket

VILLA 47 SALAD:
Butter Lettuce, Artichokes, Parmesan, Avo and Edamame beans, flat leaf parsley
Lemon vinaigrette

BAKED ITALIAN FISH ON CRUSHED POTATOES

SPANISH PAPRIKA CHICKEN | RICE

ITALIAN YOGHURT CAKE

A FUSION OF EASTERN FLAVOURS

Asian Coconut broth with fish balls, mushrooms, pak choy and noodles

Barbecued chicken wings with soy-mirin marinade

BABY SPINACH SALAD

Beef tataki on Sushi Rice with Wasabi mayo

Prawn & Sweet Potato curry

GRILLED FRUIT WITH A GINGER & LIME GLAZE

TANTALISING THAI

MEANG KUHM (Spinach leaves with lemongrass, toasted coconut, chili,
peanuts, lime, ginger and a palm sugar sauce)

TOM YUM SOUP

MAKE A RED CURRY PASTE FROM SCRATCH

THAI MINI FISH CAKES SERVED ON A BED OF BABY SPINACH WITH A MINTY PEA MASH & A SPICY DIPPING SAUCE

CRUNCHY ASIAN SALAD WITH EDAMAME BEANS AND A DASHI DRESSING

THAI 7 SPICE ROASTED DUCK BREASTS WITH LITCHIS AND A RED CURRY SAUCE SERVED ON A BED OF BLACK RICE

STIR FRIED BROCCOLI WITH OYSTER SAUCE

WHOLE ROASTED THAI CAULIFLOWER

MANGO STICKY RICE

ITALIAN/ MEDITERRANEAN

SEASONAL ANTIPASTI WITH BRUSCHETTA

SEARED TUNA SQUARES ON OLIVE OIL & VINEGAR MASH AND FLASH SEARED FISH CARPACCIO WITH POTATO MEDALLIONS & A WATERCRESS VINAIGRETTE

LASAGNE WITH RICOTTA, SPINACH, MUSHROOMS AND FRESH PESTO

ZUPPA DI PESCE / BOUILLABAISSE AND ITALIAN CHICKEN WITH CAPERS AND ANCHOVIES

TASTY CAULIFLOWER & ZUCCHINI PARMEGIANA

BAKED ITALIAN DESSERT WITH SEASONAL FRUIT

JANUARY SEASONAL SUMMER VOL. 2

WALNUT BAGNA CAUDA WITH SEASONAL CRUDITE

HALLOUMI AND PISTACHIO SALAD WITH A FIG BALSAMIC DRESSING

SPINACH, PEA AND RICOTTA FRITTERS WITH HERBED YOGHURT

SPICY TUNA & SALMON AND BLACK RICE BOWL WITH EDAMAME BEANS AND SEAWEED (HAWAII POKE BOWL)

GRILLED LAMB KEBABS WITH GREEN CHUTNEY (with thanks to THALI)

CAULIFLOWER AND COCONUT SALAD (with thanks to THALI)

GRILLED SEASONAL FRUIT WITH A GINGER & LIME GLAZE

Seafood Skills

PERFECTLY POACHED | FRESHLY FRIED | BEAUTIFULLY BAKED | GORGEOUS GRILLS

Appetiser: Smoked Salmon Trout Pate with melba toast and carrots

Starters: Salmon Ceviche & New Style Sashimi

In Between: Shrimp Pil Pil (Gambas al Ajillo) Tapas

Salad: Deconstructed Salad Nicoise with freshly seared tuna

Main Course (A selection from there):
Easy baked Italian Linefish | Sensational Seafood Pie
Perfectly Poached kingklip with a salsa verde and steamed green beans
Indian marsala fish with a raita and coriander chutney
Mediterranean mixed seafood rice

Dessert: Liam’s Lemon Posset

Seasonal Spring Menu 2016

Appetiser on arrival: Pea, Feta and Mint Falafel
& Bagna Caude Dip with an array of fresh Spring Vegetables

Soup: Chilled Avocado and Lime soup with Chick pea and spring onion pan breads

Starters: Asian Vegetarian Rice paper rolls with a spicy Vietnamese dressing
& Grilled Kingklip Skewers with a white bean puree and a salsa verde

Mains: Rosemary Lamb Tagliata with Slow poached Tomatoes in Garlic and Anchovy oil with Baby Spinach and Strawberry Salad with a Berry vinaigrette dressing

Sweet Ending: Spring Berry Trifle

Cape Malay Feast

Appetiser on arrival: Mini Mince Vetkoek

Soup: Curried Mussel Soup

Starters: Frikkadels served with Danya Chutney & Pickled Fish

Mains (a selection of):
Malay Lamb Curry
Bobotie
Tomato Bredie
Masala Fish
Malay Chicken Breyani

Served on the side: Sambals, Roti & Yellow Saffron Rice

Desert: Sago Pudding & Boeber

Mother’s Day Menu

• Finger Sandwiches
• Smoked salmon pate
• Cold Gazpacho with a basil and feta topping with a shot of vodka
• Spinach & Parmesan Frittata
• Griddled Chicken Satay Skewers
• Salmon Ceviche
• Crustless Asparagus/cheesy Quiche
• Spicy Asian Beef served in Lettuce Cups
• Lamb meatballs with danja chutney and minty yoghurt
• Caprese sticks (baby mozz/tom/basil) served in Wheatgrass Trays
• Mini Crumpets with maple syrup
• Scones with cream, strawberry jam and cheese
• Michaela's Chocolate Brownies
• Homemade Rosemary/parmesan biscuits
• Creme Anglaise topped with fresh seasonal fruit
• Almo's Famous Lemon Meringue Pie
• Granny's Cheesecake

Curry Menu - April 2016

Snack on arrival:
• Spicy Indian Dahl served with crispy roti triangles
• Demo Soup to get those tastebuds going, and guests in the mood!
• Tom Yum Goong

The Feast to follow:
• Roasted Aubergines with torn Burrata, topped with a curried mustard seed, brandy caramelised red onion sauce
• Indian Chicken Korma Curry OR
• West African Chicken, roast sweet potato and Peanut curry
• Spicy Mauritian Fish Curry
• Thai Red Curry with Roast Sweet potato, Butternut and Chickpeas
• Liam's Goan Prawn Curry OR
• Sri Lankan Mango and Prawn curry
• North Indian Spiced Egg curry

Side Dishes to choose from:
• Spicy Roasted Beetroot with minted yoghurt
• Aloo tikki Atul (pan fried potato cakes with tomato chutney)
• Spicy onions Atul

A selection from these sambals served on the side:
• Raita (cucumber and yoghurt)
• Tomato/cucumber / onion sambal
• Fresh coconut, chilli - pineapple sambal
• Coconut chutney
• Mango Atchar
• Coriander Chutney
• Mint chutney (Atul)
• Curried Carrot Pickle

• Steamed Rice
• Grilled spicy marinated pineapple with toasted coconut ice cream.

FRENCH

• Vichyssoise
• Tomato Tart Tartin with Goats Cheese
• Deconstructed Salad Nicoise with Freshly Seared Tuna
• French Vinaigrette dressing
• Bearnaise Sauce served with steamed Cauliflower,
Broccoli and Asparagus (to taste)
• Duck breast a l'Orange
• Bouillabaisse with a garlic rouille and toasted baguette
• Tart au citron with a creme fraiche

ASIAN FUSION

• Meang Kuhm (Thai Spinach rolls)

• Thai Fish Cakes with a spicy Coriander Chutney

• Asian Salad with nectarines, red onion and edamame beans with dressing

• Beef Tataki with Tosa-Zu Dressing on a bed of noodles with wasabi mayo with poppy seeds and topped and crispy seaweed

• Chinese 5 spice Duck Breasts with mirin and litchi reduction
served with sweet potato/ginger mash
• Sweet Garlic Baby Aubergines
• Japanese sesame green bean salad

• Marinated and grilled Seasonal Fruit with Coconut ice cream

VALENTINE'S DAY BRUNCH/LUNCH 2016

• Tomato and Watermelon Gazpacho with vodka

• Bruschetta with Tomato and Basil
• Tapenade

• Beetroot cured Salmon with a horseradish creme fraiche and red peppercorns
• Salmon/avo ceviche

• 5 spice Peking Duck breasts served with a hoisin litchi sauce
• Sweet Potato salad with Japanese mayo, pickled ginger and avocado.

• Tagliata of Beef served on a bed of rocket
• Lemony baby potatoes
• Beetroot and pomegranate pickle
• Tomato, greens, nectarines, chili and red onion salad
• Sesame Green Beans

• Pressed Chocolate Cake with Creme Fraiche and Berries

ASIAN INSPIRED SEAFOOD & SALAD MENU

• SALTED EDAMAME BEANS
• TOM YUM GOONG (SPICY THAI PRAWN SOUP)
• VIETNAMESE RICE PAPER ROLLS WITH PRAWN/VEG/SALAD AND A DIPPING SAUCE
• SUSHI STYLE RICELESS SEAWEED ROLLS salmon/tuna
• ASIAN GREEN BEAN SALAD WITH SESAME SEEDS
• SEARED TUNA (SUBJECT TO AVAILABILITY) WITH LEMON/BUTTER/OLIVE OIL AND BLACK PEPPER
• DAIKON RADISH AND SESAME SEED SALAD WITH LIME DRESSING AND WHITE CHOCOLATE
• SMOKED WHITE FISH WITH A THAI CURRY SAUCE

• COCONUT ICE CREAM WITH A GINGER & LIME GLAZE AND TOASTED COCONUT FLAKES

KIDS (FAMILY FUN) MENU for 9th DECEMBER

• INTERACTIVE: to make this and snack on as they go along
Simple Sushi (no fish)

Make the courses below and then sit and eat them together.

INTERACTIVE: Spaghetti with meat balls
Sausage Meat Balls | Basic Tomato Sauce | Pasta

DEMO: Snack on this
Cheat's Easy Pizza using the tomato base

INTERACTIVE: Fish Cakes with a pink sauce with Mushy Minty Peas

DEMO / INTERACTIVE
Coleslaw | Greek Salad | Vinaigrette dressing

INTERACTIVE
Ice Cream Sandwiches on homemade chocolate biscuits

40th Birthday - Private Function

INTERACTIVE COOKING EXPERIENCE
Appetiser and drinks upon arrival

• Bruschetta with Tapenade (anchovy, olive, caper and herb) and Tomato/Basil

Starter
• Spicy Thai Roast Red Pepper, Tomato, Sweet Potato, Ginger and Coconut soup topped with fresh avo and coriander

Team 1: Chorizo, mixed tomato, olive and caper salad with a sherry vinegar dressing
Team 2: Iceberg Wedge Green Salad with a lemony mustard vinaigrette

Team 1
• ROAST DUCK BREASTS WITH A 5 SPICE AND LITCHI GLAZE
• GINGERY SWEET POTATO MASH
• BABY AUBERGINES

Team 2
• BAKED KINGLKLIP and PRAWN ALLA MILANO ON A BED OF BABY SPINACH
• GREEN BEANS WITH GARLIC
• SMASHED ROSEMARY BABY POTATOES

• Mince pie ice cream with toasted almonds and a brandy butter sauce

ASIAN FUSION

• SALTED EDAMAME BEANS
• THAI FISH BALLS SERVED ON PICKLED CUCUMBER RIBBONS WITH A SPICY CORIANDER CHUTNEY
• TATAKI OF BEEF SERVED WITH A SPICY PEANUT SATAY SAUCE ON A BED OF NOODLES

• STICKY SWEET WHOLE ROASTED DUCK
• SPRING ONION PANCAKES
• PLUM SAUCE/HOISIN/CUCUMBER/SPRING ONIONS
• JAPANESE GREEN BEAN SALAD WITH SESAME SEEDS
• SWEET POTATO SALAD WITH JAPANESE MAYO, GINGER AND SESAME SEEDS

• COCONUT ICE CREAM WITH A GINGER & LIME GLAZE AND TOPPED WITH TOASTED COCONUT FLAKES

EASY ENTERTAINING

• Griddled Halloumi Cheese and Cocktail Tomatoes with lemon and fresh oregano
• Gazpacho
• Glazed Chicken Kebabs with a Satay Sauce
• Burmese Prawn salad
• Summer Pasta with chorizo (optional) ,tomatoes, sun dried tomatoes, olives, garlic, capers, parmesan, mozzarella, basil, parsley, sherry vinegar, olive oil etc.
• Pulled Lamb Shoulder with Morrocan spices and a sticky Pomegranate glaze served on wraps with a beetroot cranberry relish and carrot pickle

• Festive Mince Pie Ice cream served on Christmas Cake Crumble and topped with a Brandy Butter with Cherries.

MEDITERRANEAN / ITALIAN

Appetisers (ready)
• Brushcetta and some carrots for hummus
• Olive and anchovy Tapenade
• Spicy Red pepper hummus

Starters (participate)
• Fried Halloumi with roasted cocktail tomatoes and lemon and parsley
• Beef Carpaccio with parmesan shavings and served on a bed of rocket
• Griddled baby aubergines with a tomato passata and topped with mozzarella and basil

In between
• Salad Nicoise Deconstructed (flash seared fresh tuna, steamed green beans, boiled baby potatoes, hard boiled eggs, capers, olives and a vinaigrette dressing)
• Summer Penne Pasta with Chorizo, capers, fresh tomatoes, olives, avo, chili, basil, parsley and mozzarella

Main
• Slow roasted Lamb shoulder Med/Morrocan style spices…. Demo style, roast first for 2 hours, then pull this and serve with… pickled carrots, danja chutney, tzaziki etc on small wraps/pita breads

Dessert
• Mince Pie Ice Cream with brandy butter sauce and fresh mint/roasted strawberry as Christmassy decor

CORPORATE CHRISTMAS FUNCTION

Appetiser to serve with drinks on arrival:
• Tapenade with olive, anchovy and capers served on toasted bruschetta
• Tomato/Mozzarella Bruschetta

Interactive
• Griddled Chicken Skewers topped with a Satay sauce on a bed of noodles
• Mini Thai Fishcakes with coriander chutney and pickled cucumber ribbons

Main Course
(Optional guest participation in some of the preperation, or relax in dining room)
• Beef Tagliata, served on a bed of rocket with parmesan shavings
• Weber Can Can Roast chickens
• Steamed Fresh Greens with a lemony butter
• Smashed baby potatoes with olive oil, thyme and lemon
• Iceberg Wedge Salad with a Lemony Mustard dressing
• Asian Coleslaw

Afters
• Grilled spiced Pineapple or Mango served with Coconut Ice cream topped with toasted Coconut flakes.
• Baked boozy Brie topped with preserves and crackers

CAPE TALK Birthday Menu with JOHN MAYTHEM

• Olive, Anchovy and Caper Tapenade with crackers and something banting to dip
• Nobu New style sashimi - Tuna/salmon
• Spicy Tomato, Red Pepper and Ginger topped with Avo and coriander
• Home made Spinach and Ricotta Gnudi with burnt sage butter
• Tataki of beef with Tosa - zu a bed of wasabi mayo soba noodles (or shredded daikon radish/cucumber), poppy seeds and topped with shredded seaweed and togaroshi salt
• White nectarine/peach, red onion and watercress/rocket salad
• Spicy chorizo, grilled aubergine, mixed exotic tomatoes, olive and caper salad with a sherry vinaigrette dressing
• 5 spice sticky Duck breasts with a litchi/hoisin/mirin reduction served on gingery sweet potato puree topped with baby beetroot leaves
• Poached Salmon with wilted spinach, fresh steamed spring greens, a beurre blanc and a fresh creamy dill sauce

• Torte Caprese (rich almond/choc dessert)

November - Brunch Menu for Julia

• Bircher Muesli
• Fresh Juices
- Carrot, beetroot, cucumber, ginger, lemon, apple
- Apple, mint, cucumber, spinach, kale
• Smoothie
Avocado, cucumber, apple, frozen yoghurt, black pepper, lemon and chives
• Seared Salmon with Soba Noodles and Asian Greens
• Tuna and Avo ceviche
• Caprese Salad
• Egg & Leek Pie
• Grilled Halloumi with olive oil, lemon and parsley
• Baked Brie with figs & nuts
• Mixed Mushrooms in a pepper cream sauce, on sourdough toast topped with wild rocket

• A selection of fresh croissants and breads, with preserves and cheese board
• Fresh fruit platter with a Berry Coulis and Greek yoghurt
• Ricotta Birthday Cake

Incentive Dinner

• Tomato Tart with goat's cheese
• Sticky Chicken Wings or for the non meat eaters: Salmon and Avocado Ceviche
• Sweetcorn Soup with Basil Oil
• Asian Miso Coconut Lemongrass Broth with fresh hake balls, asparagus, pak choy, baby corn, mange tout with udon noodles.
• Norwegian Salmon en papillote (in a parcel) with fennel, dill, leeks and baby spinach topped with lemon and drizzled with a white wine cream sauce, served with boiled baby red skin potatoes, and mushy peas
• Tagliata of Beef, served on a bed of rocket with parmesan shavings
• Cauliflower and Sweet Potato Curry
• Nectarine and Avo with fresh greens and an Asian dressing

• Dessert - Ginger Delight with Vanilla bean ice cream

Annette's Private Dinner

• Bruschetta (and gluten free option) with tapenade anchovy/olive/caper dip
• Roast Artichokes, Baby Aubergines and Red Peppers drizzled with olive oil, lemon and parlsey
• Thai roast plum tomato, sweet potato, red pepper, red onion, and coconut soup with avo, ginger and coriander
• Tataki of Beef, served on soba noodles with wasabi mayo
• Duo of herb smoked Kingklip and Yellowtail with an Asian Salad
• Spicy Prawn rice dish with chill, ginger and coriander

• Ricotta cake with fresh berries

Corporate Dinner Menu

• Tomato / Mozzarella / Basil Bruschetta
• Gravlax with a horseradish cream and a mustard/dill sauce
• Seared Tuna on soba noodles
• Soup: Creamy Cauliflower and leek soup with spicy chorizo. Served with parmesan crisps.
• Kingklip en Papillote with a choice of either Mediterranean or Asian flavours
• Smashed baby potatoes
• Plain Green Salad with a lemony- mustard dressing
• Butter Chicken Curry with Coconut Rice
• Sambals
Tomato/onion/green pepper with coriander
Coconut/yoghurt/mint/ chilli
Mango and lemon atchar

• Chocolate Fondant
• Cheeses

Easy Italian in a Flash

• Gravlax and avo, served with horseradish creme fraiche and a mustard dill dressing
• Carpaccio of zucchini and parmesan shavings, marinated in lemon juice and olive oil
• Artichokes, steamed, then grilled and topped with olive oil, lemon, garlic and parsley
• Pappa al Pomodoro (Thick Italian Tomato Soup)
• Aubergine Parmigiana
• Kingklip alla Milano (baked on a bed of baby spinach, with cherry tomatoes, olives, lemon & olive oil)
• Broccoli with Tonnato Sauce
• Veal al limone with exotic mushrooms
• Wedge Iceberg salad with gorgonzola dressing

• Slow roasted strawberries in balsamic vinegar and cracked pepper, topped with minty greek yoghurt, strawberry sorbet and shredded mint.
Please note it is a tasting menu, so portions will be small in order to get a sample of all the dishes, and not roll out of here!

30th Anniversary Dinner

• Artichokes …. first steamed then grilled with olive oil and garlic
Serve with a sauce with lemon juice/olive oil / parsley and garlic
• Ciabatta Bread with tapenade (anchovy/olive/capers/lemon/parsley)
• Creamy Cauliflower Soup with leeks, chorizo and thyme
• Lightly poached Salmon and enoki mushrooms in a coconut broth with lemongrass/coriander etc
• Sticky roast duck breasts with Chinese five spice and litchis
Greens: mashed peas, broad beans, edamame, broccoli with a miso paste
• Prawn and Kingklip Curry and Coconut Rice
Served with spicy lemon atchar, toasted coconut/coriander/spring onion sambal , chopped tomato/onion with lime and coriander
Green Cos Salad with lemony dressing

• Lemon Posset
• Gorgonzola with melon preserve