heck out our April gig guide for the best live music lineup on the Garden Route! Mic’s up at 19:00 on Friday nights and 1pm on Sunday afternoons. Our shows are kid friendly and we have a pet friendly restaurant, so your furbabies are welcome at our outdoor areas, provided they play nice with others and are on a leash. We have a jumping castle for the kiddies over weekends when the weather allows. Entry is free unless otherwise stated on our events pages, so follow us on Facebook to keep up to date with what’s going on.
Try this little work, large impact breakfast recipe the next time you want a change from the standard bacon and eggs!
Crispy potato, chorizo and fried eggs.
500g potatoes, cut into cubes and fried till crispy in whichever way you please (I used an airfryer)
30ml olive oil
1 large onion, sliced
1 large tomato, grated
2 cloves garlic, grated
15ml Spur steakhouse spice (or any good steak seasoning that has a touch of cumin)
200g good quality chorizo, sliced
salt & pepper to taste
- Fry the onions in oil over a medium heat. Take your time until they’re a pleasing golden colour.
- Add the garlic and tomato and continue cooking gently until the whole lot is a lovely, jammy consistency.
- Add the chorizo and heat through. Stir in the potatoes and season with the steak spice.
- Make a space in the potatoes to fry your eggs. Break eggs into the pan and cook till they’re done to your liking.
- Serve with toasted tortilla shards or just enjoy as is!
2020 might have had delgona coffee, banana bread and sourdough starters. But in 2021 this baked feta and tomato recipe by food blogger and artist Jenni Häyrine not only broke the internet, but supposedly caused a feta shortage in Finland! So naturally with nothing but socially distanced time on my hands I had to see for myself whether something so simple is really worth all the hoo-ha. And in short yes. Yes it is. It’s easy. It’s cheap. It’s meat free. And like a French toast omelette it is infinitely better than the sum of its parts.
Just a few notes:
- The original recipe calls for cocktail tomatoes. I couldn’t find at the only shop I could bother to go to that day, but they had some perfectly ripened, impossibly red beefsteak tomatoes so I just chopped those up.
- I used traditional Greek style feta. This resulted in a caramelised, crumbly texture that was just gorgeous and still made for a creaminess to every bite. Danish feta would give you a creamier consistency overall.
- The secret to success here (for my taste at least) is confiting the tomatoes till they’re gorgeously jammy. So don’t be scared to push your scarlet beauties to the edge of their endurance and don’t skimp on the olive oil!
- The original recipe calls for 500g pasta, which I found a bit much for the tomatoes. I reduced it by 40%. Like with all good pastas, adding some of the cooking liquid to the sauce will bring the whole thing together, so remember that before you strain the lot!
- You can add grated or chopped garlic to the recipe, but I love the subtle and sweet flavour that roasting whole cloves of garlic imparts.
Baked feta and tomato pasta
- 200g feta
- 125ml olive oil
- ½ red chilli (optional and to taste)
- 500g tomatoes (cherry or beefsteak, cut into chunks)
- 4 whole garlic cloves, skin on
- freshly ground black pepper
- salt to taste
- bunch of freshly torn basil leaves
- 300g pasta (I used cavatappi, but penne or fusili would work just as well)
- Preheat your oven to 180˚C.
- Place feta, garlic cloves, chopped chilli and tomatoes in an ovenproof dish. Glug over the oil and season with black pepper.
- Bake for 30 minutes or until the tomatoes are gorgeously jammy. If your feta does not yet have a caramel hue, blast it under the grill for a couple of minutes.
- Get your pasta on the boil in some salted water and cook till al dente. (Reserve 125ml of the cooking liquid when straining.)
- Squeeze the garlic out of its skin. and smoosh a bit till it’s a paste. Break the feta up with a fork.
- Now combine the pasta, the whole baked tomato lot, the cooking liquid reserved from your pasta and torn fresh basil. Season to taste (wait till the end as the feta is almost salty enough) and enjoy!
Check out our December gig guide for the best live music lineup on the Garden Route! Mic’s up at 18:30 on Friday nights (so we can all be home by curfew when the virus is most active) and 1pm on Sunday afternoons. Our shows are kid friendly and we have a pet friendly restaurant, so your furbabies are welcome at our outdoor areas, provided they play nice with others and are on a leash. Over December we will also have a few special sundowner shows, so keep your eyes peeled for those!
Join our Whatsapp broadcast group and stand a chance of winning a four night stay for yourself and three guests at Strand Pavilion in Strand, False Bay valued at R5500!
HOW TO ENTER:
- Go to our Facebook or Instagram pages and tell us in the comment section of the competition which three guests you would take with you on your holiday.
- Join our Whatsapp broadcast group by simply adding us to your contacts and sending “add me” to 072 562 2937. Whatsapp group members get exclusive promo’s and discount offers sent straight to their phone at least once a week.
RULES OF THE COMPETITION:
- The competition will run from 19 to 25 October 2020. Winners will be chosen by random draw at 10am on the 26th of October and will be announced on social media. The judge’s decision is final.
- This competition is open to everyone except employees of Mujo Bar & Restaurant.
- The prize is a four night stay at Strand Pavilion for four people (One double bed and one double sleeper couch).
- Transport to and from Strand Pavilion is not included.
- The date of the midweek break is from 2 to 6 November 2020.
- The prize cannot be exchanged for cash, but is transferable should you be unable to make use of the holiday.
- This competition is in no way endorsed by or sponsored by Facebook or Instagram.
- A refundable breakage deposit may be required by the resort and any damage caused during your stay will be for your account.
Check out our September gig guide for the best live music lineup on the Garden Route! Mic’s up at 18:30 on Friday nights (so we can all be home by curfew when the virus is most active) and 1pm on Sunday afternoons. Our shows are kid friendly and we have a pet friendly restaurant, so your furbabies are welcome at our outdoor areas, provided they play nice with others and are on a leash.
Friday 4th Fat Alice
Sunday 6th Sundaze with Dan Funk & Stereo Fiction
Friday 11th Janine Fourie
Sunday 13th Daan-Louis
Friday 18th Michael G
Sunday 20th Kloudink
Friday 25th Andre Thysse
Sunday 27th Shaza Greeff
Check out this eye opening Freakonomics podcast on how price influences our perception of how wine tastes!