MAY has arrived, and with it the Mother’s Day weekend, so we asked Bay chef Sharmilla Simon, of No5 Boutique Art Hotel in Summerstrand, to put together an unfussy menu for mum that still manages to impress.
Sharmilla, who trained in Cape Town, previously worked for the Radisson Blu before returning to the Mantis fold, having done stints at the likes of exclusive Jock Safari Lodge in Mpumalanga, Sanbona Lodge in the Western Cape and Lake Pleasant on the Garden Route.
Besides running the kitchen at the five-star No5 in Brighton Drive, Sharmilla is a mum of two, and will be spending her Mother’s Day afternoon with Tristen, 9, and Zaai-anne, 2.
Sharmilla recently also conceptualised an impressive new winter menu for No 5 which Weekend Post was lucky enough to try out. The Jazz Room restaurant is open to the public and not only for guests.
For Mother’s Day lunch bookings at R275 for a three-course set menu with choices (including the three dishes below along with a Mother’s Day gift), call (041)502-6000.
Prawns wrapped in phyllo pastry served with a sweet chilli sauce and petit salad
100g prawn meat
20g phyllo pastry
Salt and pepper
15ml sweet chilli sauce
Fry off the garlic in butter.
Add the prawn meat and cook until nice and pink.
Add cream and season to taste.
Add the cornflour for thickening if needed; cook through a bit.
Roll out the phyllo pastry.
Place a dollop of the prawn mix in the centre of each square and scrunch closed at the top.
Bake until golden brown.
Serve with sweet chilli sauce and a small side salad. This starter serves x.
Slow-braised lamb shank with garlic-crushed potatoes infused with curried rosemary jus
300g lamb shank
300g tomato paste
30g jus powder
250g potatoes, cooked
1kg veggies for roasting
Roast off the veggies with the onions and rosemary.
Add tomato paste and roast for another 5 min. Add stock powder and cook for 10 min.
Seal off the lamb shanks. Cook in the oven for 3 hours at 180C.
Fry off the pre-cooked potatoes in garlic butter, crush slightly and plate. Add shanks, drizzle with jus.
Vanilla and lemon crème brulee served with almond biscotti
1 litre of cream
5ml vanilla extract
15 egg yolks
Castor sugar for sprinkling
Almond biscotti for serving
Cook the cream and sugar together. Add the vanilla to the cream mixture.
Slowly add the hot cream mixture to the egg mixture.
Pour moulds and bake for one hour at 100°C, until firm.
When cooled, sprinkle tops with castor sugar and caramelise, using a chef’s blow torch. Served with biscotti.