No matter which one of our lodges you visit, you’re bound to experience only the very best that we have to offer. Waterside Lodge may not be part of our Premium Collection, but you’ll get to enjoy the same standard of hospitality and wonderful cuisine at both kinds of accommodation.
One of the fancier dishes you can look forward to at Waterside Lodge is this delicious tartlet with all the extras. Find out how it’s made and give it a try at home, when you’re longing for a taste of your South African safari.
- 225g ready-rolled puff pastry
- 1 egg
- 100 ml water
- Caramelized onions – see below
- 2 x 100g Goat’s cheese, sliced
- Olive oil, for drizzling
- Fresh rocket
- 50g Butter
- 12 Medium onions, sliced
- 1 tsp Sugar
- 250ml Balsamic vinegar
- Salt & pepper to taste
- 2 cups Balsamic vinegar
- ½ cup Brown sugar
To make the tartlets:
Heat the oven to 220°C.
Unfold a pastry sheet onto a lightly floured surface.
Using a 3-1/4-in. cutter, cut out four circles from the pastry and place them on a baking sheet lined with parchment paper.
Cut out another four 3-1/4-in. round circles and then, with a 2-1/2-in. cutter, cut centres out of these circles.
Place these rings on top of the circles on the baking sheet. Place the centres that you cut out on the baking sheet too.
Whisk the egg and 100ml water in a small bowl and brush this mixture over the pastries.
Chill the pastry for 15 minutes.
Place the pastry circles in the oven for 15 to 20 minutes and bake them until golden brown.
Cool on a wire rack.
To make the caramelized onions:
Melt the butter in a large, deep frying pan and add the onions.
Cover the pan with a lid and cook the onions gently for about 10 minutes until soft and translucent.
Remove the lid, then add the sugar, balsamic vinegar and seasoning.
Cook the onions for a further 15 to 20 minutes, stirring occasionally.
When the liquid has evaporated and the onions have turned golden brown, remove them from the heat and allow them to cool.
To make the balsamic glaze:
Mix the balsamic vinegar and brown sugar together in a saucepan over medium heat, stirring until the sugar has dissolved.
Bring the mixture to the boil, then reduce the heat to low. Simmer for about 20 minutes until the glaze is reduced by half. It should be thick enough to coat the back of a spoon.
Turn off the heat, allow the mixture to cool and pour the liquid into a jar. Store it in the refrigerator.
Fill the pastry cases with caramelised onions and top with a slice of goat’s cheese.
Place each tartlet on a bed of freshly washed rocket leaves, balance the small pastry circle lid on top and drizzle with balsamic glaze and olive oil.
There you have it, a simple yet sophisticated dish that looks great as part of any dinner party spread.