Watch Pasella tomorrow the 3rd for the i

Watch Pasella tomorrow the 3rd for the interview with Paul Adams having a picnic here on our beautiful Estate, Boschendal!

Have a great Monday! “Wine cheers the s

Have a great Monday!
“Wine cheers the sad, revives the old, inspires the young, makes weariness forget his toil.” —Lord Byron

Lamb and Tomato Bredie

Lamb and Tomato Bredie

 Photo by: legacywine.wordpress.com

1.5kg lamb cut into chunks

15ml sunflower oil

3 medium onions chopped3

2 cloves garlic,sliced

2cm-piece fresh ginger,peeled

and finely chopped

2 cardamom pods

4 coriander seeds

6 black peppercorns

5 ml (1t ) fennel seeds

10 ml (2t)) crushed fresh thyme

5 ml (1t ) chopped fresh marjoram

2 small red or green chillies,chopped

or 15 ml (1T) Tabasco sauce

salt, freshly ground black pepper

and freshly grated nutmeg to taste

500 ml (2 cups) demi-glace,

or rich brown beef stock

750 ml retained tomato juice

500 g medium potatoes , peeled and quartered

3* 410 g-cans tomatoes in juice, drained

and juice retained

15 ml (1T ) mild fruit chutney

15 ml soft brown sugar

 

In a casserole dish, over medium heat, brown the meat in batches until browned all over. Fry onions, garlic and ginger until soft. add cardamom, coriander, peppercrns, fennel, ,thyme, marjoram and chilli. Stir fry for a short while. Add meat and lightly season with salt and pepper. Add stock and tomato juice. cover and braise over low heat or bake in oven at 180° for 11/2 hour. Remove from heat and refrigerate overnight. Next day, reheat, then add tomatoes and potatoes. Simmer for 1 ½ hours. Add chutney and brown sugar – stir and serve.

 

Bread and Butter Pudding

Photo by: elizabethekent.com

Boschendal

½ litre milk
1 tablespoon margarine
½ loaf bread
1 teaspoon vanilla essence
2 egg yolks
2 eggs
3 tablespoons sugar
optional sultanas or raisins
2 egg whites whipped stiff with 3 tablespoons sugar

Warm milk and margarine. Break ½ loaf of white bread into blocks.

Add vanilla essence, egg yolks, eggs and sugar. Pour warm milk over mixture and beat well until like custard.  Add optionals.  Put into greased pan and bake at 180 degrees for 45 minutes and allow to set.  Spread with jam and cover with stiff egg whites.  Brown in oven.

Serve warm with syrup, honey, or cream

Lamb and Rosemary Casserole

                                                  Photo by: deliciousmagazine.co.uk

                                                     

 

 

 

                                          LAMB & ROSEMARY CASSEROLE

 

 

 

 

 

INGREDIENTS:(14 portions)

 

2kg Lamb goulash

20g Garlic

50ml Oil

2 bunches leeks (sliced)

920g Baby onions (peeled)

700g Baby potatoes

250ml Red wine

60g Beef stock

60g Tomato paste

480g Baby marrow (sliced)

2 bunches Parsnip (peeled & sliced)

12g Salt

6g Black pepper

20g Rosemary (chopped)

 

METHOD:

 

• Rub garlic on to the lamb and fry until well browned.
• Add leeks, onions, parsnips, wine, stock, tomato paste and simmer for 1 hr. Stir occasionally.
• Stir in baby marrow and rosemary.
• Simmer for ½ hr.
• I hope you enjoy making and eating this recipe.

 

Fish Pie with Chardonnay from Boschendal

                                               

 

  

                                       Photo of the pie: leighpeele.com

 

                                          Boschendal Restaurant

                                                       Fish Pie

 

 

 

1.5 kg  fresh fish fillet ( ½ hake and ½ haddock)

3 hard boiled eggs

750    ml  milk

90    gm  butter

75 gm  flour

seasoning

1 tblsp parsley

 

 

Poach the fish in the milk.

Drain the fillets from the milk, remove the skin, and flake.

Make a roux with the butter and flour, and gradually add the milk to make a smooth sauce.

Season the sauce and add the chopped parsley.

Mix the flaked fish, chopped eggs and sauce.

Our mixture into a pie dish and top with puff pastry.

Hummingbird Cake

 

                                        Photo by:bakingishot.com

 

 

                                            LE CAFÉ

 

                                       BOSCHENDAL

 

                                HUMMINGBIRD CAKE

 

INGREDIENTS :

 

3 cups Cake flour

2 cups White sugar

5ml Salt

5ml Bicarbonate of soda

5ml Cinnamon

250g Tinned crushed pineapple

3 Eggs (beaten)

1 ½ cups oil

1 ½ t vanilla essence

2 cups mashed bananas

 

METHOD :

 

1)      Mix dry ingredients, add beaten eggs and oil, mix well.

2)      Add vanilla essence, pineapple and banana.

3)      Mix well. 

4)      Pour into baking tins. 

5)      Bake 180 degrees centigrade for 25 – 30 minutes.

Creamy Leek and Potato Soup

                                        Photo by:myrecipes.com

 

Boschendal Restaurant

                                         Creamy Leek and Potato Soup

 

 

l

90 gm  butter

1.8 kg leeks, sliced

3 cloves, garlic, crushed

750 gm potato, chopped

4 litres vegetable stock

2 bay leaves

½ cup fresh chives

½ cup, fresh cream

 

Heat the butter in a pan, add the leeks and garlic and potato, and cook until tender.

Add the water, stock and bay leaf.

Simmer for 10 minutes.

Discard the bay leaf, and process until smooth.

Return the soup to the pan, stir in the chives and cream and reheat

 

 

Food for thought…

“If more of us valued food and cheer above hoarded gold, it would be a much merrier world.”
― J.R.R. Tolkien

Butternut and Bacon Quiche

Le Café

at Boschendal

Butternut Quiche

 Photo by: anneskitchen.co.uk

Pastry

125g  cake flour

250g holsum

250 gm  Butter

3 eggs

 

Filling

15 gm  Butter

1 Onion chopped

8 rashers  Bacon choppedm

800g diced Butternut

3  Eggs

300 ml  Cream

1/2 cup  feta cheese cheese

1 clove garlic

1 tblsp  Chives

pepper

salt

 

Sift dry ingredients, rub in butter, mix to a firm dough, and refrigerate.

Roll and line a 23 cm flan tin.  Bake 180 C  for 7 minutes with dry beans on a liner, and a further 7 minutes without beans.

Melt butter, fry onion, garlic and bacon, and cook until onion is soft.

Mix butternut, eggs, cream, cheese and chives in a bowl, and whisk in onion mixture. Salt and pepper to taste.

Pour into pastry case and bake for 30 minutes or until set.