Qunu Restaurant’s New Menu
Saxon’s Qunu Restaurant recently launched a new menu – specifically for winter. This menu will focus on hearty dishes, almost comfort food, but with the flair and thoughtful presentation that has always been a hallmark of Qunu Restaurant. We spoke to Executive Chef Werner Snoek, to get some insight from him as to the thoughts that went into the creation of this new menu.
“Qunu has always been the heart of the Saxon food offering, bringing together a combination of classic flavours with unexpected textures and taste sensations. I believe that the dining experience should be an ongoing and intriguing gastronomic journey, offering twists and turns, inviting you to revisit familiar territory while tempting you to explore new destinations. With this in mind I wanted to incorporate seasonal produce into dishes that we all crave during the colder months. Many of the ingredients used in our dishes are organically grown in our own herb and vegetable garden, Sarapana, promoting local fresh produce and sustainability within the area.”
Chef Werner was also happy to share the method behind his Truffled Oxtail Fettuccini Pasta with us, which is not hard at all to prepare at home.
Truffled Oxtail Fettuccini Pasta Ingredients:
- Carrot, diced
- Celery, diced
- Leeks, diced
- Onions, diced
- Tomato paste
- Red wine
- Castle milk stout
- Windhoek lager
- Truffle Oil
- Cherry tomatoes (Roasted)
- Clean oxtail, remove excess fat
- Dust the oxtail with seasoned flour and seal on the grill, until golden brown in colour
- While sealing the meat, braise off the mirepoix vegetables, (carrots, celery, leeks and onions) garlic and herbs in a large pot
- The vegetables must have a nice braised look to them, caramelised
- Add the tomato paste and cook out for a few minutes
- Add the red wine and deglaze the pot, add the oxtail and bring to the boil, reduce by half
- Add the beer and milk stout, bring to the boil.
- Reduce the heat and add cold water to just cover the meat
- Bring to the boil, skimming the scum forming on top of the liquid.
- Reduce the heat, adding more water and then cook until tender, approximately 4 to 6 hours (timing varies from the batch of oxtail)
- Once cooked, remove the meat from the stock and set aside.
- Strain the stock through muslin cloth and return to a clean pot and allow to reduce to jus consistency.
- Separate the cooked meat from the vegetables – discard the vegetables
- Using a fork, shred the meat, be careful not to leave any cartilage in the shredded meat.
- Once the stock has reduced, add the meat to the jus and fold in well, check seasoning
Toss the cooked fettuccini (or other pasta of your choice) with the shredded Oxtail, drizzle with a few drops of truffle oil and garnish with Roasted cherry tomatoes.
Saxon Executive Chef Werner Snoek is an accomplished, dynamic professional with comprehensive knowledge and understanding of modern cuisine, whose fascination with food began at a young age while observing his mom and late grandmother in their respective kitchens. As Executive Chef, he oversees Qunu, the Terrace and all F&B outlets within the Saxon Hotel, Villas and Spa.