#Special #Wednesday night is #Steaknight at Cattle Baron #Tableview Blouberg 28 June 2017

How to enjoy Wednesday Evening

THE HIGHLIGHT OF THE WEEK

WEDNESDAY NIGHT IS STEAK NIGHT

grilling-gif

Chateaubriand May 2016

600g Sirloin on the Bone        R149.00
600g T-Bone                             R169.00
350g Fillet on the Bone           R169.00
300gr Garlic Rump                  R154.00
300gr Sirloin Nevada               R154.00
200gr Pepper Fillet                  R149.00

200g Steak & Sauce                  R129.00

200g Chateaubriand                  R159.00

All meals are served with choice of starch

and our famous creamed spinach and butternut. Subject to availability.

CB Veg 1

Rustic chips in steel basket

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Cattle Baron #TableView #Blouberg #CapeTown. Order #garlic butter with your steak.

Garlic

By Sharon Feiereisen -Provided by Wochit News

When you skip this simple step, you won’t reap all of garlic’s health benefits.
Sure, garlic possesses the irritating ability to sabotage date nights, but the compound responsible for keeping your love interest at arm’s length all night is the same compound responsible for garlic’s numerous health benefits: allicin.
This bioactive component has been linked to garlic’s ability to improve cholesterol profiles, protect against high blood pressure, and improve immunity, according to studies in the Journal of Atherosclerosis and Thrombosis and Journal of Antimicrobial Chemotherapy.

© Eat This, Not That!
Here’s the thing, though: if you’re throwing whole cloves in with roast veggies or burning your garlic to a crisp, you’re going to miss out on this important phytonutrient.
So how exactly do you have to prepare garlic to reap its health benefits? Simple. All you have to do is crush, chop, smash, or press it before use.

© Provided by Eat This Not That
You have to crush, chop, smash, or press garlic before use to form the the bioactive compound responsible for its cardio-protective health benefits.
By crushing the garlic, you start the chemical reaction that makes allicin. You see, this nutrient doesn’t exist in whole cloves. It’s only formed when two components—the molecule alliin and the enzyme alliinase—combine. Since they’re stored separately in garlic cells, they need help getting together to make their magic. When you break down cellular tissue standing in their way by crushing the garlic, you allow the enzyme to work wonders and create the beneficial compound allicin.
Once your garlic is smashed, leave it! Let it sit for 10 minutes while you prep your other ingredients. It’s important to allow enough time for allicin to form before the garlic makes contact with heat, as a Journal of Nutrition study found the alliinase enzyme loses its properties within a minute of cooking.
While allicin is more heat-resistant than the enzyme, Brazilian researchers found that exposing garlic to high temperatures (like burning the garlic) can destroy it, so it’s best to add your crushed garlic to your dish right before it’s done cooking. Alternatively, enjoy crushed garlic raw in salad dressings, salsas, pesto, or one of these guacamole recipes.
If you add garlic to each night’s dinner, doing this simple step means you’ll be able to reap more health-promoting compounds! Just make sure you grab a mint when you’re done chowing down.

By Sharon Feiereisen.

Link To Article

http://www.msn.com/en-za/foodanddrink/foodnews/the-one-thing-you-should-always-do-before-cooking-with-garlic/ar-BBD3MJH?li=AAaxc0E&ocid=spartandhp

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#Special #Wednesday night is #Steaknight at Cattle Baron #Tableview Blouberg 21 June 2017

THE HIGHLIGHT OF THE WEEK

WEDNESDAY NIGHT IS STEAK NIGHT

grilling-gif

Chateaubriand May 2016

600g Sirloin on the Bone        R149.00
600g T-Bone                             R169.00
350g Fillet on the Bone           R169.00
300gr Garlic Rump                  R154.00
300gr Sirloin Nevada               R154.00
200gr Pepper Fillet                  R149.00

200g Steak & Sauce                  R129.00

200g Chateaubriand                  R159.00

All meals are served with choice of starch

and our famous creamed spinach and butternut. Subject to availability.

CB Veg 1

Rustic chips in steel basket

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Cattle Baron #TableView Blouberg #FathersDay Special 2017

Fathers Day 2017(1) Rev2

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Cattle Baron #TableView #Blouberg #CapeTown Thursday #Special June 2017

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Cattle Baron #TableView #Blouberg #CapeTown Mobi Site

cattle-b1-04Apr13-105833 T Bonetrip-advisor-excellence

Mobile phones have become one of the most convenient ways for us to communicate, find information and connect.

Therefore, we have designed a specific mobile site with all the basic features you would require connecting with Cattle Baron TableView Blouberg.

It is not a bloated website which pretends to be a mobile site as well, simply because it can be seen on your mobile phone. It is a MOBILE SITE. Click here to see

This site will provide you with

  • Our menu
  • Specials
  • Telephone number which you can simply click
  • Booking request facility
  • Feedback Facility
  • Application for VIP loyalty card and links to benefits
  • Map – location – links to your navigation app
  • Links to our social media sites
  • WhatsApp communication

We hope this will provide you with a more convenient and easy to operate experience.

 

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Cattle Baron #TableView #Blouberg #CapeTown Thursday #Special May 2017

combo-specials-with-description-tableview-rev-1-600dpi-thursday

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Cattle Baron #TableView Blouberg Monday burger #Special still on.

Click at end of this post for more information about the Monday Burger Special

When deciding to research the origins and preparation methods of the hamburger because it has become such a popular menu item at Cattle Baron Table View Blouberg, especially with our ongoing Monday burger special; I never imagined that there was so much information. This information is readily available on the internet but I will herewith extract some of the more relevant facts and add some of my own.

The hamburger originated at the end of the 19th century maybe beginning of the 20th century, and many people lay claim to being the originators. Somewhere during the origination, steak tartare; which is raw minced steak with the addition of other ingredients is said to be part of process. The combination of bread and a minced beef patty seems to have been introduced due to practical reasons, as the bread provided a practical means of carrying the patty whilst consuming it. Much in the same way pizza crust provided a means to carry the toppings and become a major part of the final product.

There are many opinions as to how to prepare a hamburger including which type of meat produces the best patty. Whether the patty should be pressed beforehand and whether freezing a patty is good or bad. Toasting the bun and whether one should butter the bun is a point of contention. Then there are so many toppings available, one can virtually cater for any taste, including vegans and vegetarians by using veg based patties.

Some chefs create a ball and press the patty on the flat top when cooking, others press it beforehand and some believe in cutting and not pressing.

The addition of seasoning prior to, during or after cooking is discussed around BBQ or braai fires throughout the world. You can also cook the patties on open coals or rather choose a pan, skillet or flattop.

Adding toppings during or after the cooking process must be considered. A combination of the two is also an option, depending on the ingredients and cooking method. Does one cook the patty from ice cold or bring it to room temperature first, and do you use 80/20 or 90/10 mince. The type of grind used to mince the meat is also important as some prefer a finer grind and some prefer it course. Does this impact on the juiciness or only on the texture?

There are stories about horseman keeping meat under their saddles and landing up with a cooked minced patty seems a little far-fetched to me. Maybe a warm Prego steak I suspect.

Anyhow, I intend expanding on this article in the future and hope to separate truth from fiction and continue improving the best burger in town on a continuous basis.

Enjoy

Monday Burger Special Click here

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Cattle Baron #TableView #Blouberg #CapeTown #Sunday #Lunch #Buffet

Cattle Baron #Tableview Blouberg #Sunday #LUNCH #BUFFET  MANY COLD AND HOT DISHES. Pensioners 60+ R109.90 (ID or Cattle Baron Pensioners card Required) and Non pensioners R129.90 Add pre-selected dessert R25.90. T&C’s
Great Value!!! A la Carte also available.
Reservations 021 5574165

 

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Lets celebrate autumn. Getting a little colder and we need a somewhat cosy atmosphere. Great conversation and ambience warms our hearts. Service which makes us feel at home. A home away from home. Cattle Baron Tableview Blouberg is where we want to be. Cheers. Hope to see you soon.

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Cattle Baron #Tableview #Blouberg CapeTown What a feast. Great #value

Dining together with family, friends or in a restaurant with other people, even if you are on your own; is said to be one of the most comforting and therapeutic activities in the modern world.

Food that is carefully and expertly prepared, served to you in a relaxed environment together with joyful chatting all around. The stresses and strains of the outside world forgotten.

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