Somerset West Guest House, Bed and Breakfast, Accommodation. Guest Houses in Somerset West. Looking for a luxury accommodation in a guest house in Somerset West, look no further than The Berrydel Guest House and Bed & Breakfast Guesthouse B&B in Somerset West, the best accommodation in the Cape Winelands.

The Somerset West Guesthouse Berrydel Guest House and Bed & Breakfast(B & B) is situated in the middle of Somerset West Cape Town South Africa. There is plenty of Somerset West Guest house warm family welcome at the Berrydel Guest House and Bed & Breakfast, the top Somerset West Guesthouse. This beautiful Somerset West Guest House and Somerset West Bed and Breakfast is one of the FIRST Somerset West guesthouses and B&B in the Somerset West area - The Somerset West Guesthouse Berrydel Guest House and Bed & Breakfast is situated in the most beautiful part of Somerset West in the Cape Winelands near Cape Town, South Africa. .

Call us: +27 79 179 9297 / +27 82 542 7617

 

Recipe for the Foi Gras menue:

For 4 person you need 2 Goose Livers ( fois Gras) 450.00-500.00 Gram

Fresh Foi Grase with Brioche Dumpling served on a Fruit Sauce

You can make the dumplimgs in advance and even freeze them.

Take 4, 2 day old brioches/scones. Cut them into cubes (1cm) and pan fry them in butter. Also pan fry a small finely chopped onion and add the pan fried onions, one egg and fresh cream to the cubes, season with salt, pepper and nutmeg.

Knead all the above together and add finely cut majoram leaves and fresh parsley. Leave the "dough" in the fridge for min 30 minutes.

Make small dumplings and bring a pot with water to the boil. Salt the water. Insert the dumplings, reduce heat and let simmer. After about 20 minutes test the dumpling. Once the inside of the dumpling is done, remove them from the pot.

Should you wish to freeze the dumlings, do so before cooking them. Frozen dumplings cook the same way, just a little longer.

Use 200 grams cape gooseberries (Physalis), put them in a pan with a little water and 3 table spoons of sugar.

After cooking, use a blending stick and mash the above, add some black pepper and 50 grams butter. Let it simmer.

Remove the blood vessels from the Foie Gras, cut the foie gras into sashimi-like pieces, put the pieces on a big enough plate, cover it with plastic foil and put it in the  fridge (otherwise it softens at room temperature).

Take a big pan,  gently heat good butter, like lurpak or kerrygold, add the froi gras pieces, 20 seconds on each side, place the pieces  on a plate, add the gooseberry sauce next to the foie gras, put one dumpling on the plate and sprinkle a bit of the butter and foie gras fat mixture from the pan over the gooseberry sauce and the dumpling. Decorate the plate with black pepper and enjoy.  

Foi Gras marinated in Natural Sweet Wine

 

Remove the blood vessels from the Foie Gras. Season it with fresh lemon juice, salt and crushed white pepper. Use a small, high pan/bowl, as otherwise you will require too much expensive sweet wine, and cover the seasoned Foie Gras with some good sweet wine. Put a lid on the pan/bowl and leave it in the fridge for 24 hours.

The following day, drain the wine from the Foie Gras, place the Foie Gras in a bowl, cover it and put it into a large casserole which is filled with hot water. Place the casserole in the oven for 2 hours at 90 degrees C. 

After 2 hours remove the bowl and while the fat is on top, fill it into a glass container and once it cools put it into the fridge. The fat tastes wonderful as a pastry on bread. 

Mash the Foie Gras with a blending stick and put it into a clean casserole layed out with plastic foil, or into a glass container should you wish to keep it for longer. Put it into the fridge in order for the Fois Gras to get firm. By putting the Foie Gras into the plastic foil you will be able to lift the square Fois Gras easily from the casserole and cut good looking pieces for your guests.