The River Club

All of us at Players wish to extend our warmest wishes and greetings for 2010. Now that the schools have gone back we are slowly starting to see things getting back to normal.

New Menu coming soon!

We are introducing our revised Players Restaurant menu into operation mid January, please come and try out some of the new menu selections and we would appreciate any feedback. Boschendal have become our new sponsors and they have also revised our long overdue wine list.

Kurt Schoonraad – now starting in February.

“Jou ma seComedy Club” is now due to start in February. We encountered a few unexpected hiccups along the way but by then all crinkles are bound to be ironed out.

For all our loyal Rugby supporters there will be a Super14 rugby raffle on Friday the 12^th of February with a substantial Cash prize and a 1 Litre Bottle of Johnny Walker Green. Don’t miss out – Final details will be available at the Bar from the 1^st of Feb.

Take advantage of your River Club golf membership and bring us leads during the next two months on any one’s birthday coming up. All successful booking will get you a 5% commission on total bill pay back. As easy as that.

Menu of the Month

This month we are going to make a change from the usual monthly menu: This picture is of one of our menu items the first two members who guess the name of it and list the basic ingredients will receive a food voucher to the value of R50-00.

Please email your answers to players@riverclub.co.za

Recipe of the Month

Crunchy Chicken Bites

Ingredients

• 2 cups corn flakes
• 1 tsp ground cumin
• 1 tsp paprika
• 2 tsp chicken spice
• 2 tsp dried oreganum
• 1 packet  Fresh chicken skinless deboned thighs
• 2 tsp mayonnaise  and sweet chilli sauce

Preheat oven to 200 degrees Celsius

Tip corn flakes into a zipper bag and crush with a rolling pin

Add spices and oreganum to corn flakes and place in a large bowl

Slice chicken into 2cm strips

Coat chicken in mayo using a spatula

Toss coated chicken in spiced flakes

Arrange on a lightly greased baking tray and bake for 20 min

Serve with sweet chilli sauce

Player’s hosts “Fire and Ice” for international fund administration company Maitland

The Players restaurant at the River Club was completely transformed this past weekend to host a Fire and Ice party. Preparations got underway early on Saturday morning and by the time the guests arrived the restaurant was decked out in red and white draping. Bedouin tents with similarly coloured leather couches and cocktail tables were placed outside. Food was served street market style with a Sushi Bar, a Thai Wok stand and many more. For dessert the Chocolate Fountain was tempting with a selection fruit and sweets to dip. Beer on tap was provided by Peroni to make sure no one went thirsty. For advice on hosting a party phone 021 448 6117 or see what else players restaurant has to offer including the Jou ma se Comedy club every Thursday from 7 January 2010.

Kurt Schoonraad & Jou ma se comedy club

Recipe of the Month

The recipe we have chosen for this month is a wonderful classic sauce which you can make easily and goes extremely well with Eggs for breakfast and Fillet for dinner. It’s easy to make and will impress your guests.

Hollandaise Sauce

Ingredients

• 1/2 cup butter
• 3 large egg yolks
• 1 tablespoon plus 1 teaspoon of lemon juice
• 1/8 teaspoon salt
• dash cayenne pepper or hot pepper sauce
• 2 tablespoons hot water
• finely chopped fresh parsley, if desired

Directions

• Heat butter in a heavy saucepan until hot and foamy, but not browned.
• In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce. Gradually beat in butter, then water.
• Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
• Serve immediately or let stand over warm water for up to 30 minutes. If desired, sprinkle with chopped fresh parsley before serving.
• Makes about 2/3 cup of hollandaise sauce.

Revised Smoking Policy

Please note that Smoking is no longer permitted under the Blue Patio area, and Children are no longer permitted in the Bar Smoking area.

Farewell

We say good bye to Andre Kalinda, who has been with us over the past 4 years as Duty manager – He has decided to pursue a career in the Primi Piatti Group. From all of us at Players we wish him well.

The Players Café & Bar at the River Club has been a long time favourite amongst golfers and business people who enjoy taking their lunch break within a tranquil and green environment without having to deal with the tedious parking search.

Inside the restaurant or outside on the idyllic terrace Jean Marc and Dewald, together with their team, serve delicious light lunch specials and newly added onto their drinks menu: original Bavarian beer.

The great food and a comfortable atmosphere are also appreciated by corporate clients along with the variety of culinary delicacies on offer from finger snacks and pizzas through to fine 3-course menus.

Form your own impression and visit the Players Café & Bar for our

Oktober Spring Specials:

Eisbein with Sauerkraut, including a Paulaner Weißbeer (250ml) – R95 (Halaal special offer also available)

Or join us for sundowners:

Paulaner Lager or Paulaner Weißbeer on tap – R 24 (500ml)

Recipe of the Month

Pretzel Recipe

Ingredients

• 2.5 teaspoons of active dry yeast
• 1 tablespoon of sugar
• 1 dash of salt
• 4 cups of unbleached flour
• 1-1/2 cups of water
• 1 large beaten egg
• 1 dash of coarse salt

Directions

• Take your large mixing bowl and add yeast to the warm water till totally dissolved.
• Then add your salt and sugar to the yeast.
• Start blending the flour and kneading it for about 7 minutes or until smooth
• Use one of your hand towels to cover the bowl and wait for the dough to rise and double in size.
• Punch it down and roll out of bowl.
• Tear the dough into smaller pieces and roll into ropes.
• Grab a cookie sheet and grease it, then twist you pretzels to your likening and place them on the cookie sheet.
• Find your pastry brush and put it in the egg and brush the pretzels, then sprinkle the coarse salt over them.
• Using that same hand towel cover the pretzels and wait for them to double in size as well.
• Preheat oven to 220° C
• Bake until golden brown approx. 10 – 15 minutes.
• Nothing better then if eaten hot and fresh, if not store in air tight container.

Recipe of the Month

Smoked Salmon and Potato Omelette

Serves 4 people

Ingredients:

• 2 x medium potatoes
• 30g salted butter
• 2 x med red onion Sliced
• 8 eggs lightly beaten
• 100ml cream
• 2 Tbl spoons chopped marjoram
• 125g smoked salmon chopped

Cut Potatoes into 1cm cubes. Heat butter in large frying pan, add onions & potatoes, stir over high heat for about 6 mins or until potatoes are golden brown.

Combine eggs, cream, and marjoram in a jug, pour half the mixture evenly over onions & potatoes. Arrange salmon evenly over egg mixture, cook over low heat until omelette starts to set.

Pour remaining egg mixture over salmon, place under griller, cook until top browns slightly and omelette sets. Serve wedges of omelette with sour cream, if desired.

This Weeks Sport Viewing

Come watch the Springboks annihilate the Lions over the next 2 weeks.

Book your table early

Specials:

• A Beef Rump Schnitzel with Veg, Fries and a 3 cheese sauce
  Only: R 59.99
• Guinness: 500ml
  Only: R25-00

Plus Windhoek T/shirts up for grabs