From the Chef’s Table with Peter van Rijn of the award-winning Lodge Restaurant, as featured in Cyprus in Style Magazine…


FROM THE CHEF’S TABLE

MEET PETER VAN RIJN

AWARD-WINNING CHEF IN CYPRUS

In the December 2019 Edition of Cyprus in Style Magazine, ‘From the Chef’s Table’, is courtesy of leading Chef, Peter van Rijn, who owns The Lodge Restaurant in Paphos, with his Cypriot wife, Anastasia. Recently, The Lodge was awarded the incredible accolade of a ‘Top Notch’ award at Cyprus’ first Toques d’Or ceremony. He shares with us, one of his favourite recipes, ‘Lodge Terrine with an African Twist’.


Peter’s love of food, started at a very young age, in his homeland of South Africa. From the early “Family Braais”, he loved the way everyone got involved in the preparation and cooking of the meal. It was at this time, he developed a “quiet obsession” with “cooking the perfect steak”. At the age of 18, he moved to San Francisco, to work in a very busy steakhouse, in order to perfect his skills in a professional kitchen. After this, he relocated to the UK and worked in a variety of kitchens, including French Bistros and Steak Houses, and eventually, settling at Browns, one of the UK’s leading restaurant brands.

Peter and Anastasia went on to open the very successful, first Cypriot restaurant in Dubai, called Yia Yia, which was positioned in a 5-star resort. After seven years in Dubai, they decided to relocate to Cyprus, where Anastasia was originally born. They opened The Lodge in 2011, and, since then, the restaurant has gone from strength to strength, culminating in their illustrious award in December 2019.


Their mission at The Lodge, is to represent the myriad of cultures, which have influenced South African culinary history, whilst, at the same time, continually striving for that “perfect steak” on the Braai. The foundation of their menu is a wonderful collection of sauces on offer, called, L’Afrique du Sauce. They have a variety of ten, and each one is made from scratch, using the finest local ingredients.

Fine quality meats are very important to Peter, and he is always looking for the very best he can find. To give the beef a distinctive flavour and texture, he uses a process of dry and wet ageing, developed at The Lodge.

The recipe he shares with us, is, ‘Lodge Terrine with an African Twist’.  


LODGE TERRINE WITH AN AFRICAN TWIST


THE INGREDIENTS:

  • 250g Pork mince
  • 250g Beef mince
  • 250g Chicken livers, finely chopped
  • 100g Streaky bacon
  • 2x Duck breasts – remove & keep skin, slice into finger-sized strips, lengthways
  • 250g Prosciutto – around 15 long slices
  • 1x Egg
  • ½ Head of parsley, finely chopped
  • 1x Red onion, diced
  • 2x Cloves of garlic, finely chopped
  • 50ml Brandy
  • 100ml White wine
  • ½ Teaspoon smoked paprika
  • 5g Rock salt
  • 5g Ground black pepper
  • 100g Toasted breadcrumbs

OPTIONAL: Cornichons, crostini, The Lodge Monkey Gland Sauce


THE METHOD:

Step 1

  • Pan fry the bacon and duck skin until crispy and chop into bits.
  • Pan fry the duck breast in the bacon fat, just to get a crisp on the outside.
  • Pan fry the onions until brown.
  • Keep the bacon fat in the pan.

Step 2 – The Mix

Combine pork mince, beef mince, chicken livers, bacon & duck skin bits, parsley, egg, breadcrumbs, brandy, wine, paprika, salt and pepper in a large mixing bowl. Mix gently.

Step 3

  • Line a 10 x 22cm bread loaf baking tray with tin foil. Cut it, so that it just folds over the outer edge.
  • Gently place the prosciutto slices from the centre of the tin, leading outwards on all sides, so that the prosciutto is hanging over the edges of the tin. This will be used to “seal” the terrine.
  • Now pour the remaining bacon fat into the tin, to cover the bottom layer of prosciutto.
  • Divide the mix into 3 equal portions and the duck strips into 2 portions.
  • Press the first portion of the mix into the bottom of the tin.
  • Place one portion of duck on top of the mix, lengthways.
  • Press in the second portion of mix, then the duck again.
  • Finally, add the last portion of mix and press firmly until it is level with the top of the tin.
  • You may have some leftover mix…
  • Now fold over the overhanging prosciutto and seal, on the top, with 2 layers of tin foil.

Step 4

  • Preheat your oven to 170 degrees Celsius.
  • Place the terrine tin in a baking dish. Fill with hot water until at least half way up the side of the terrine dish.
  • Bake for 90 minutes.
  • Place the terrine on a cloth, on a counter, and place something heavy on top of the terrine.
  • This could be an identical loaf tin, filled with water, or just a heavy skillet.
  • Let the terrine cool for an hour.
  • Place in the fridge overnight, with the weight still on it.

Step 5 – Enjoy

  • Remove the terrine from the foil, baking paper and tin.
  • Place on a wooden board and slice, with a very sharp knife, into finger-thick slices.
  • Serve with cornichons, pickled shallots, crostini and The Lodge Monkey Gland Sauce, or, of course, a chutney of your choice, if you’ve run out of Monkey Gland Sauce!


Visit their website for more information at TheLodge.eu