The Trumpet Tree @ Stellenbosch

The Trumpet Tree is not very easy to find, you can easily miss it when you are driving. We found this place by accident when we went to the farm stall in Stellenbosch and we went back with my family!

I remember the first time I ate at the restaurant was on a hot summer's day. We dined under the tree and to our surprise, the restaurant got an outdoor splashing cooler?! We loved it. So this time when I passed by Stellenbosch, The Trumpet Tree was the first restaurant came to our mind.

The meal was enjoyable. I had a chicken wrap with salad, stole some amazing potato fries from my brother's burger dish. I feel the quality of the food was very decent, it is a great spot to hang out with great people. Even though the dishes on the menu is nothing creative, I would recommend it to anyone who just wants to have a relaxing meal and a few drinks. I give it a 7.5/10, she says.

The Trumpet Tree
84 Dorp Street, Stellenbosch
021 883 8379
http://www.thetrumpettree.com/

FAIL: Epic bread maker fail

%!%^@&*#

COOKING DON'T ALWAYS GOES WELL.

THIS IS ONE GREAT EXAMPLE, FOLLOWED THE RECIPE 100% (WELL, NOT REALLY, I ESTIMATED SOME OF THE INGREDIENTS =P), POPPED EVERYTHING IN THE BREAD MAKER, CHOSE BASIC.

3 HOURS LATER, WALA! THIS IS WHAT  I GOT!

WORST PART? DON'T KNOW WHAT WENT WRONG! HAHA

HOPEFULLY I CAN COME UP WITH A SUCCESSFUL ONE IN THE NEAR FUTURE!

TILL THEN, PEACE!

HE SAYS

Super Easy Thomas Keller inspired Roast Chicken

WHOLE BIRD

CARVED

SIMPLE ROASTED CHICKEN, IT CANNOT GET EASIER THAN THIS!

TO ME NOTHING BEAT THE FRESH ROASTED CHICKEN, CRISPY ON THE SKINS AND JUICY ON THE INSIDE! AND HERE I WILL SHOW YOU HOW!

INSPIRED BY TOP CHEF THOMAS KELLER, WITH A TWIST ON THE FLAVOURING, ADDED WITH ROSEMARY AND GARLICS, GIVES THE BIRD AN INCREDIBLE FROM THE INSIDE OUT!

INGREDIENTS:

WHOLE BIRD..........................................1 WHOLE

GARLIC GLOVES....................................4 GLOVES

ROSEMARY..............................................2 SMALL BUNCHES

THYME.....................................................OPTIONAL

METHODS:

1) PREHEAT OVEN TO 230 DEGREE.

2) WASH AND DRY THE BIRD WITH KITCHEN TOWEL, AND ALLOW TO DRY ON RACK FOR 1 HOUR TO GET THE BIRD TO ROOM TEMPERATURE.

3) REMOVE WISHBONE OF THE CHICKEN, FOR EASIER CARVING.

4) SEASON THE INSIDE OF BIRD WITH SALT AND PEPPER, INSERT TWO GARLIC GLOVES AND A BUNCH OF ROSEMARY.

5) SALT AND PEPPER ON THE BIRD, WITH SLICED GARLICS AND CHOPPED ROSEMARY/THYME.

6) ROAST IN OVEN FOR 40MINS AT 230 DEGREE, OR UNTIL SKINS GOLDER BROWN AND CRISPY.

TIPS:

1) DRYING THE BIRD ON RACK WILL MAKE THE SKIN CRISPIER AT THE END.

2) YOU WILL ALSO WANT TO ADD GENEROUS AMOUNT OF SALT ON THE SKIN, THIS WILL GIVE THE CHICKEN A BEAUTIFUL CRUST.

3) SPRINKLE SALT FROM HIGH ABOVE TO ENSURE IT SPREAD EVENLY.

4) I ALSO HAVE A BEAUTIFUL BOILED VEGGIE ON THE PLATE, BOIL WITH SALT AND A LITTLE OF SUGAR, THEY SUGAR WITH GIVE IT A BEAUTIFUL .

HE SAYS

THOMAS KELLER'S ROASTED CHICKEN VIDEO