Namibia Tourisim Expo
Peter has been a professional chef for the past 31 years.
He was classically trained at the Beverly Hills Hotel in Umhlanga Rocks and worked in London for nine years where he cooked in some of the West End's award-winning restaurants. He returned to SA in 1999. Peter's work as food alchemist has taken him from the banks of the Chobe river in Namibia to Bangkok, Hanoi and Sydney, and to as far a field as Oman in the Persian Gulf.
He has also cooked in Paris, Budapest, Stuttgart, Istanbul, Zagreb and Moscow.
He is the author of three cookbooks - A Life Digested, Kitchen Cowboys and Blues Restaurant – the essence of Cape Town and has written for numerous publications on a freelance basis.
He was a judge on MasterChef SA on MNet for four seasons and appeared at the National Arts Festival in Grahamstown together with comedian Chris Forrest in a cooking comedy show called Don't Burn Your Sausage.
Peter is currently judging Ultimate Braai Master on e.tv.
He has recently consulted for Seascapes Collection in Blouberg, Crosjes Africa in Namibia and Zimbabwe, as well as Bosjes, in the Breede River Valley, and a new project called Dukkah on Florida Road in Durban.
*Catch Chef Peter Goffe-Wood live in action at the Namibia Tourism Expo (NTE) from 30 May to 2 June at the Windhoek Show Grounds. Chef Peter shared one of his favourite recipes with us:
Rib-eye espatadas,
masala butter
If the words “steak” and “fire” get you all moist, then this is definitely the dish. The large chunks of rib eye mean that you will get that lovely charred and smokey flavour that only a fire can give, but at the same time be able to keep it juicy and medium rare on the inside. The spiced butter just takes the meat to a whole new level. The onions and the mushrooms will soak up all of the meat juices and work well with the compound butter. Any other accompaniments, sides or salads are completely unnecessary and will only take your focus off the main event.
Ingredients
• 3 kg rib eye
• 50 g rosemary
• 10 cloves garlic
• 1 lemon
• 50 ml extra virgin olive oil
• 10 red onions
• 10 large field mushrooms
Method
Roughly chop the rosemary, garlic and lemon. Combine them with the olive oil. Cut the rib eye into large chunks (approximately 300 g each) and place them in the marinade. They should marinate for at least 20 min, but for best results, leave the rib eye to sit overnight. Peel the red onions and blanche in boiling salted water until soft (approximately 10 min).
Remove the onions from the blanching water and leave to cool. When the onions are cool enough to handle, cut them in half. Before cooking, thread the rib eye on to the stainless-steel skewers with alternate pieces of onion and mushroom.
Season the rib eye with salt and pepper and grill to taste. Serve with the melted masala butter.
Ingredients
• 250 g unsalted butter
• ½ onion
• 2 cloves garlic
• 2 tblsp curry powder
• 1 tblsp lemon juice
• 1 tblsp Worcestershire sauce
• 4 anchovy fillets
• 2 tblsp baby capers
• 1 tsp salt
• 1 tbsp pepper
• 10 g basil
• 10 g flat leaf parsley salt & pepper
Method
Leave the butter at room temperature long enough to soften. Finely chop the onion and garlic and then fry in a little olive oil until soft and translucent.
Add the curry powder and fry for a couple of minutes.
Place the onion mix with the rest of the ingredients into a blender and blend to a rough paste. Add the spice mixture to the softened butter and beat until evenly mixed. Season to taste with salt and pepper.
Beverage Notes
With this dish we are led more by the butter than the rib eye when it comes to pairing, because you could serve a whole host of reds with the meat alone. It's the spice of the butter that is going to have the final say, and the wine that will tick both of these boxes is undoubtedly the Flagstone Dark Horse Shiraz.
Alternatively if you are yearning for something ice cold and straight from the bottle as one does around the fire. In this case the Robson's West Coast Ale will be right on the money.
He was classically trained at the Beverly Hills Hotel in Umhlanga Rocks and worked in London for nine years where he cooked in some of the West End's award-winning restaurants. He returned to SA in 1999. Peter's work as food alchemist has taken him from the banks of the Chobe river in Namibia to Bangkok, Hanoi and Sydney, and to as far a field as Oman in the Persian Gulf.
He has also cooked in Paris, Budapest, Stuttgart, Istanbul, Zagreb and Moscow.
He is the author of three cookbooks - A Life Digested, Kitchen Cowboys and Blues Restaurant – the essence of Cape Town and has written for numerous publications on a freelance basis.
He was a judge on MasterChef SA on MNet for four seasons and appeared at the National Arts Festival in Grahamstown together with comedian Chris Forrest in a cooking comedy show called Don't Burn Your Sausage.
Peter is currently judging Ultimate Braai Master on e.tv.
He has recently consulted for Seascapes Collection in Blouberg, Crosjes Africa in Namibia and Zimbabwe, as well as Bosjes, in the Breede River Valley, and a new project called Dukkah on Florida Road in Durban.
*Catch Chef Peter Goffe-Wood live in action at the Namibia Tourism Expo (NTE) from 30 May to 2 June at the Windhoek Show Grounds. Chef Peter shared one of his favourite recipes with us:
Rib-eye espatadas,
masala butter
If the words “steak” and “fire” get you all moist, then this is definitely the dish. The large chunks of rib eye mean that you will get that lovely charred and smokey flavour that only a fire can give, but at the same time be able to keep it juicy and medium rare on the inside. The spiced butter just takes the meat to a whole new level. The onions and the mushrooms will soak up all of the meat juices and work well with the compound butter. Any other accompaniments, sides or salads are completely unnecessary and will only take your focus off the main event.
Ingredients
• 3 kg rib eye
• 50 g rosemary
• 10 cloves garlic
• 1 lemon
• 50 ml extra virgin olive oil
• 10 red onions
• 10 large field mushrooms
Method
Roughly chop the rosemary, garlic and lemon. Combine them with the olive oil. Cut the rib eye into large chunks (approximately 300 g each) and place them in the marinade. They should marinate for at least 20 min, but for best results, leave the rib eye to sit overnight. Peel the red onions and blanche in boiling salted water until soft (approximately 10 min).
Remove the onions from the blanching water and leave to cool. When the onions are cool enough to handle, cut them in half. Before cooking, thread the rib eye on to the stainless-steel skewers with alternate pieces of onion and mushroom.
Season the rib eye with salt and pepper and grill to taste. Serve with the melted masala butter.
Ingredients
• 250 g unsalted butter
• ½ onion
• 2 cloves garlic
• 2 tblsp curry powder
• 1 tblsp lemon juice
• 1 tblsp Worcestershire sauce
• 4 anchovy fillets
• 2 tblsp baby capers
• 1 tsp salt
• 1 tbsp pepper
• 10 g basil
• 10 g flat leaf parsley salt & pepper
Method
Leave the butter at room temperature long enough to soften. Finely chop the onion and garlic and then fry in a little olive oil until soft and translucent.
Add the curry powder and fry for a couple of minutes.
Place the onion mix with the rest of the ingredients into a blender and blend to a rough paste. Add the spice mixture to the softened butter and beat until evenly mixed. Season to taste with salt and pepper.
Beverage Notes
With this dish we are led more by the butter than the rib eye when it comes to pairing, because you could serve a whole host of reds with the meat alone. It's the spice of the butter that is going to have the final say, and the wine that will tick both of these boxes is undoubtedly the Flagstone Dark Horse Shiraz.
Alternatively if you are yearning for something ice cold and straight from the bottle as one does around the fire. In this case the Robson's West Coast Ale will be right on the money.
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