Food, Recipes

Harvest to Table….

Food is about taking the freshest most simple ingredient,  not ‘’faffing’’ by cooking it too much and just let it be!    This is exactly what we did on Troughend farm in Stellenbosch!  Enjoy the “harvest to table” shoot with us.  We did!

 

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Lamb recipe with pesto

Marinate your pieces of lamb in a little bit of yogurt, cumin, lemon and garlic and you can make tasty kebabs with them! Make sure your fire is very very hot and ‘’braai’’ for about 3 minutes on each side.  Your neighbors will come knocking on your door.

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Lamb chops with salsa verde

Ingredients:

2 Cloves                              Garlic

1 small handful                  Gherkins

6                                           Anchovy fillets

2                                           Large handful flat leaf parsley  (don’t be shy!!!  Fill that hand)

1                                           Large handful fresh basil

25 ml                                   Red wine vinegar

Lemon zest

Salt

Black pepper

Olive oil

Method:

Blitz all ingredient together and add olive oil until you get a ‘’drizzle’’ consistency.

Heat a pan with olive oil and add Lamb chops, fry for 2 minutes on each side.  The best pan to use is a griddle pan, it adds a lovely visual to the chops.

Drizzle with salsa verde….and make sure it is enough!!!

 

 

Cob recipe

Did you know that a cob of corn averages 800 kernels in 16 rows.

 

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Chargrilled Corn with Garlic butter

Ingredients:

4                       Cooked corn cobs (if it is huge, you can cut it in half)

6 tbsp              Salted Butter

1 tbsp               Olive oil

Garlic clove, thinly sliced

 

Method:

Heat olive oil in chargrill pan and add cooked corn cobs.  Chargrill on each side for 5 minutes until golden brown. Dish on serving platter and place butter on top of corn cob to melt and sprinkle with sliced garlic.

 

Beetroot & Fig recipe

Beetroot are very low in fat and full of vitamins.  When shopping, choose small and firm beetroot with a deep maroon colour.  Figs is actually an inverted flower and contain 55% natural sugar – the highest of any fruit!!!  Go Figs!

 

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Beetroot and Fig Salad

Ingredients:

1 bunch                Red Beetroot, cooked with stem on, skin removed

1 bunch                Orange Beetroot, cooked with stem on, skin removed

3                            Fresh Figs, quartered

 

Method:

Cut the beetroot into quarters and assemble with fresh figs on a platter.

Mix ½ cup Olive oil (good quality!!) with ½ Balsamic vinegar.

Drizzle over salad just before serving

If you want something green, add fresh Wild Rocket

If you want something salty, add crumbled feta cheese

 

Pumpkin recipe

Pumpkin screams for loads of butter and fresh sage!  If you are not banting….sprinkle it with heaps of cinnamon sugar!

 

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Roasted Butternut

Ingredients:

2              Butternut, skin on and cut into big wedges, pips removed

5 tbsp     Olive oil

Salt and pepper to taste

2 tbsp     Honey

 

Method:

Mix olive oil and butternut together and roast for 30 minutes at 200°C, until soft and golden brown roasting colour appear on skin.

Drizzle with honey and boom there it is!

For extra crunch, add roasted pumpkin seeds or toasted white and black sesame seeds

If you are aware of your carb intake, replace butternut with pumpkin and drizzle with olive oil and balsamic.  (sorry honey!)

 

Poached pear recipe

Next time you have a ‘’braai’’ – don’t make that Greek salad (that everybody know’s you are going to make before they even arrive)…explore something different and new.  Try this:

Pear wedges roasted with honey and rosemary

Salad with Pear, bacon &  goats cheese

Salad with Pear, blue cheese, caramelized onion and walnuts.

 

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Poached Pears with Raspberries

Ingredients:

5                             Pears, skin removed, stalk on

2 tbsp                    Lemon juice

2 cups                   White sugar

6 cups                   Water

1 tbsp                    Vanilla essence

1 punnet               Raspberries

 

Method:

Add lemon juice, white sugar and water to a pot and bring to the boil.  Add pears and simmer for 15-20 minutes.  Cool down in syrup and assemble on plate.

Drizzle with syrup and garnish with fresh raspberries

 

All recipes by Olivea.

 

 

 

 

 

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