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!


Lamb and Tomato Bredie

Lamb and Tomato Bredie

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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

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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:

                                          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)
  • 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:
                                          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
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

                                            LE CAFÉ
                                HUMMINGBIRD CAKE
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
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



Boschendal Restaurant

                                         Creamy Leek and Potato Soup
90 gm  butter
1.8 kg leeks, sliced
3 cloves, garlic, crushed
750 gm potato, chopped
4 litres vegetable stock
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



Butternut and Bacon Quiche

Le Café

at Boschendal

Butternut Quiche

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125g  cake flour
250g holsum
250 gm  Butter
3 eggs
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
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.