Black and co was created by Cape Town sisters Natasha and Nadja Swart who grew up in a home where delicious food and beautiful living has always been a way of life which has inspired their timeless style with a modern twist.
After, traditional training as chefs at Silwood Kitchen School of Cookery they started a catering company in 2015 and have now opened their first concept store.
Discover our collection of fine decor, art, aprons and exquisite gifts or join us for a delicious cup of locally roasted coffee, freshly baked cakes and light lunches at 49, Constantia Main Rd (Inside Constantia Fabrics)
We also offer private catering services in the comfort of your chosen venue or home.
AVO AND PARMESAN SALAD WITH RED PEPPER DRESSING
4 red peppers.
4 yellow peppers.
4 orange peppers.
3 cloves garlic. 350ml olive oil. 100ml dijon mustard. Salt to taste.
4 large avocado.
3 baby gem or cos lettuce bulbs. 200g parmesan shavings.
For the dressing: Preheat oven to 160 °C
Cut the peppers in half and de-seed, place on a large baking dish and sprinkle with olive oil and salt. slowly roast until soft. Allow to cool and peel off the skin.
Place the peeled peppers,mustard and garlic into a food processor.Slowly add the olive oil with the machine remaining on. Set aside.
Cut the stems off the lettuce, wash and dry. Place into a salad bowl and sprinkle with parmesan shavings, sliced avocado. Pour as much of the dressing over as you like.
If you have extra salad dressing it is best to keep it in a sealed, glass container or jar in he fridge.
BEEF TAGLIATA WITH ROASTED TOMATO AND PINENUTS
Serves: 6 people.
800g free range beef 100ml dijon mustard. 50ml olive oil.
10ml chopped rosemary. Salt and pepper.
250ml teriyake sauce. 100ml soya sauce. 10ml grated garlic. 5ml sesame seed oil. 10ml dijon mustard. 80ml olive oil.
5ml sea salt.
400g baby tomatoes. 1 5ml olive oil
100g toasted pine nuts. Rocket to garnish.
Preheat oven to 190°C.
Rub beef fillet with the dijon mustard , rosemary, salt pepper and olive oil and pan fry until seared on each side, then place onto a baking dish and roast in a preheated oven for 10 minutes for medium rare beef. Place baby tomatoes onto a separate baking dish with 15ml of olive oil and roast at the same time until golden brown and soft.
Take the beef out of the the oven and wrap in foil, allow to cool and place into the fridge for 30 minutes to get cold. Thinly slice and place onto a beautiful serving dish.
For the sauce: Place the teriyake, soya sauce, mustard, garlic, sesame oil and salt in a mixing bowl. Slowly add the olive oil and whisk until properly emulsified.
Pour the sauce over the beef. Garnish with roasted tomato, toasted pinenuts and rocket and Voila were ready to serve.
ROASTED AUBERGINES WITH TERIYAKI AND CORIANDER CHICKPEAS
Serves: 8 people.
250ml olive oil.
250ml teriyake sauce.
100ml soya sauce.
10 ml grated ginger.
10ml grated garlic.
5 sprigs of coriander or pea shoots for the garnish. Mayonaise.
200g of chickpeas, drained.
Pre-heat oven onto 180°C.
Slice aubergines into rounds and sprinkle with salt. Set aside for ten minutes to de-gorge, then rinse off with water and dry.
Place onto a large baking dish and sprinkle with 200ml of the olive oil and season with salt. Bake in a preheated oven for about 30 minutes, or until cooked. (The timing depends on how hot your oven gets.)
Meanwhile make the marinade:
Place teriyake, soya, 50ml olive oil, ginger and garlic into a saucepan with the cooked chickpeas and cook until the chickpeas are nicely coated and sticky.
Place the cooked aubergines onto a serving dish and pour over the teriyake, chickpea , mixture. Place small teaspoons of mayonaise ontop (optional) to break the brown contrast of the dish. Garnish with coriander or pea shoots.
CHICKEN BREASTS WITH LEMON AND CHIVE SAUCE
Serves: 8 people.
8 free range chicken breasts. 200ml flour.
30ml Dijon mustard.
100ml finely chopped chives. Salt and pepper.
Juice of two lemons.
1 lemon, sliced for garnishing.
Place down cling wrap onto a wooden board. Then place down the chicken breasts and thinly bat out with a mallet. Lightly dust with flour.
Preheat a pan and add half the butter. Once butter starts to melt add the chicken, and cook on either side till golden brown. Place onto a beautiful serving platter.
For the sauce:
In a small pot reduce the 500ml of cream until half, add the lemon juice, mustard, and butter. Whisk for about 2 minutes, so that the butter and lemon does not separate the cream. Pour over the chicken and sprinkle with chopped chives, and garnish with the sliced lemons and Voila we are ready to serve.
ROASTED COURGETTE, LEEK AND FETA QUICHE
For the quiche pastry: 275g salted butter.
2 1/2 cups flour.
1 egg yolk.
1/4cup ice water.
For the filling:
3 cups of sliced courgettes. 3 cups of sliced leeks.
1 cup baby organic spinach. 15 ml chopped chives.
15 ml chopped thyme.
5 ml olive oil. 250g feta. Dijon mustard.
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Preheat the oven to 180°C.
For the pastry:
Place the flour and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add egg yolk and the chilled water, and process again until the mixture comes together in a smooth ball. Wrap in plastic wrap and chill in the fridge for 30 minutes.
Thinly roll out the pastry on a lightly floured work surface, then use to line a 26cm loose- bottomed quiche pan. Roll the rolling pin over the edges of pan to cut any excess pastry from the edges. Chill for 30 minutes.
Place the tart pan on a large baking tray. Line the pastry with baking paper and fill with
baking beans. Blind bake in the oven for 15 minutes, then remove paper and beans.
For the filling:
In a large non-stick frypan heat the olive oil. Add the leeks and courgettes and cook over medium heat for 2-3 minutes or until softened.Add the chopped thyme. Set aside to cool. Place the baby (uncooked spinach) onto the lined and par-baked quiche tin, add the courgette and leek mixture and sprinkle with the feta and chives.
Place the eggs in a large bowl and lightly whisk, add the cream and milk, and continue whisking until well combined. Season with salt and dijon mustard. Bake in oven for 45 minutes or until cooked through and golden.