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!
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.
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.
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!
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!
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.
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.
