Angolan chef Anselmo Silvestre, originally from Luanda, is on a quest to promote Angolan cuisine as well as the talent behind some of the region’s most unique and interesting food offerings. That’s why he is a co-founder of the collective, Chef’s Table Angola.
He started his culinary journey in Cape Town, South Africa, where he studied hospitality management at Varsity College. This catapulted him into working in the sector, but his hunger for knowledge had other plans and he soon enrolled at the South African Chefs Academy, also in Cape Town, to complete a qualification in culinary arts and pastry. Whilst studying, he was appointed as a trainee at the super-luxe Cape Grace Hotel, and also did a stint at the One & Only.
Following intense training, Anselmo went to work for the Coco Safar coffee bar and patisserie, after which he moved to The Village Idiot in Cape Town’s CBD. A year later, he joined La Colombe, currently rated the best restaurant in South Africa, and now works for Protégé restaurant in Franschhoek (Cape Winelands), that belongs to the La Colombe Group. It’s an exciting new casual fine dining eatery under the guidance of previous Eat Out Chef of the Year, La Colombe’s Scot Kirton. Scot is proud to be part of the process of recognising young talented chefs and giving them the opportunity to put themselves on the map. In keeping with this, the restaurant was aptly named Protégé.
Chef Anselmo suggests this delicious recipe for a cold winters day, such as the ones we’re having right now!
Marinated steak in red wine, with beetroot and red wine purée, pickled onions and black pepper sauce
Paired with Nederburg The Winemasters Cabernet Sauvignon
- Marinade of your choice for the meat
- At least 600g of top-quality beef steak (fillet, ribeye, rump or sirloin)
- 175ml Nederburg The Winemasters Cabernet Sauvignon
- A few sprigs of thyme and rosemary
- Let the meat marinate for at least 20 to 30 minutes. Prepare the steak in a hot griddle pan on the stove in some olive oil and/or butter, for around 2 to 3 minutes (depending on how you enjoy your meat). Take it off the heat and let it rest for a few minutes before serving with the elements below.
Beetroot and Red Wine Purée
- 1kg beetroot
- 100ml Nederburg The Winemasters Cabernet Sauvignon
- 20ml balsamic vinegar
- Preheat the oven to 190˚C. Cut the beetroot into cubes, wrap in aluminium foil with salt and oil, and place in the oven. Let it cook for 40 minutes until they are soft.
- Add the red wine and balsamic vinegar to a hot pan, and let it cook until the alcohol evaporates. When the beetroot is soft and ready, blend it with the red wine reduction until light and creamy. You can add a dash of water to help the blending process along. Pass through a colander and season with salt.
- 300ml vinegar
- 200ml sugar
- 100ml red wine
- 3 onions
- Bring the first three ingredients to the boil in a pot on a stove. Cut the onions in half, pour the hot liquid over the onions and reserve.
Red Wine and Black Pepper Sauce
- 2 Tbsp butter
- 2 Tbsp brown sugar/treacle sugar
- Black pepper (crushed)
- 50ml Nederburg The Winemasters Cabernet Sauvignon
- 200ml cream
- Melt the butter in a saucepan and then add the sugar. Let it cook for about 2 minutes and add the crushed pepper. Add the red wine and let the alcohol evaporate. Finally add the cream and let it reduce until you get the right consistency. Season with salt and black pepper.