FRIDAY FOOD FEATURE: Culinary Treats at The Bay Hotel, Camps Bay

FRIDAY FOOD FEATURE:

Culinary Treats at The Bay Hotel, Camps Bay

At The Bay Hotel in Camps Bay, guests are offered comfortable dining venues from where to enjoy fresh and delicious cuisine during their stay.  Set overlooking the palm lined, sandy beachfront of one of Cape Town’s most affluent seaside suburbs, Camps Bay, The Bay Hotel provides a wonderful location for a relaxing honeymoon, a romantic getaway or a corporate stay.  Sip a refreshing Peach & Rocket Mojito Cocktail at the Sandy B Private Beach Bar at The Bay Hotel or enjoy the unique flavour of Seared Tuna crusted with Asian five spice on a bed of rocket which is served at The Bistro.

Sandy B at The Bay Hotel

Peach & Rocket Mojito Cocktail Recipe at Sandy-B Private Beach Club at The Bay Hotel

Ingredients:

  • Double shot of Bacardi

  • Half a lime

  • Hand full of rocket

  • One shot monin peach puree

  • One soda water

  • Crushed ice

Method:

Firstly muddle half a lime cut up.

Lightly muddle the rocket ( don’t muddle to hard).

Add the double Bacardi, monin peach puree.

Full glass with crushed ice.

Top glass up with soda water.

Garnish drink with a straw, swizzle stick, a lice of lime and a  spring of rocket and a squeeze of peach puree on top.

Peach Cocktail

 

 

 

Seared Tuna crusted with Asian five spice on a bed of rocket – at The Bistro at The Bay Hotel

Ingredients:

  • 150g  Fresh tuna loin

  • 30g  Rocket

  • Asian five spice: 5g  Cloves, 5g  Star anise, 5g  Fennel seeds, 5g  Szechuan pepper, 5g  Salt

Method:

Dry fry all the ingredients and blend.

Cover tuna loin in the blended Asian five spice get a pan on the stove with olive oil and wait till really hot then sear the loin about 30sec on each side.

  • Take off heat and rest for a minute or so and slice.

  • Dress rocket in olive oil and arrange tuna on top of rocket.

TUNA

Prawn and Chorizo Pasta – at The Bistro at The Bay Hotel

Ingredients:

  • 1 packet of tagliatelle pasta

  • 1 chorizo sausage

  • 1 onion

  • 1 box of prawns

Napolitana sauce:

  • 8  Quartered tomatoes

  • 4 cloves of garlic

  • 10ml olive oil

  • A few sprigs of thyme

Oven Roast until soft and blend, season to taste.

Method:

De-shell and devein prawns.

Cook pasta in boiling water till al dente, drain pasta.

Slice chorizo and finely chop the onion.

Pan fry the onion in some olive oil with a little bit of garlic add the chorizo slices.

Add the prawns and pan-fry till pink then add your home made tomato sauce lastly add your pasta and once again season to taste.

 

To book your stay at the ocean facing Bay Hotel in Camps Bay, contact us!

South African Tourism Company

Tel:    +27 (0)21 794 9050
Mobile: +27 (0)827 823 142
Fax:    +27 (0)21 794 9995
Email:  africa@golfing-safaris.com

Website: http://www.south-african-hotels.com
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