Earthstompers Year End
On Sunday we had our annual staff Christmas/New Years party. It was so exciting to have the ENTIRE team there, as this is the first time ever that this happened. Our team has grown over the past year and now includes 4 guides, 4 office staff, a marketing position and a part time bookkeeper and babysitter for prince William J
for a cooking demonstration at The Chef Tiaan Studio at the stunning Spier Estate between Stellenbosch and Somerset West.
He started us off with bread, cold meats and cheese while he demonstrated how you create baby spinach snacks with puff pastry blankets. He made the whole process seem fun and like zero effort, while holding conversation and answering questions.
The big event, the meat!! We roasted some fresh pepper and coriander corns and crushed them.
Covering the whole fillet with liberal amounts of olive oil, you dip the meat in the crushed pepper and coriander and let it sizzle and seal in a hot pan for a few minutes before popping it in the oven for exactly 18 minutes says Chef Tiaan 😉 This was served with a delicious, creamy mushroom sauce.
*Tips from Tiaan: To test how your meat is faring in the oven, stick a knife in and leave it for a few seconds. Take it out and hold the blade against your lower lip to feel the temperature. If it is still cold, your meat is undercooked. If it is too hot, you’ve overcooked it. Remember that the meat’s temperature rises with 10 degrees when you remove it from the oven and it carries on cooking! The blade should be warm only, then it is ready.
t was the preparation of the salad. Easy, chunky, no fuss and frills but absolutely gorgeous and delicious!
