Bloemfontein Fynproewersgulde Recipes


Bloemfontein Fynproewersgulde Recipes
Bloemfontein Fynproewersgulde Recipes
Print Recipe
Servings Prep Time
6-8 people 2 hours
Cook Time
2-3 hours
Servings Prep Time
6-8 people 2 hours
Cook Time
2-3 hours
Bloemfontein Fynproewersgulde Recipes
Bloemfontein Fynproewersgulde Recipes
Print Recipe
Servings Prep Time
6-8 people 2 hours
Cook Time
2-3 hours
Servings Prep Time
6-8 people 2 hours
Cook Time
2-3 hours
Ingredients
24 Station Street Carrot Cake
  • 2 cups sugar
  • 5 extra large eggs
  • 10 ml Moir's Vanilla Essence
  • 375 ml Canola Oil
  • 3 ripe bananas
  • 2 cups SASKO cake flour
  • 5 ml baking powder
  • 10 ml Bicarbonate of soda
  • 10 ml cinnamon
  • 5 ml salt
  • 750 ml grated carrots
  • 200 ml desiccated coconut
  • 100 grams Montagu almonds, chopped
  • 170 grams Montagu dates, chopped
  • 1 tin Rhodes quality crushed pineapple drained
  • 1 packet Montagu raspberry and beetroot cubes
Carrot cake frosting and garnish
  • 125 grams Butter, softened
  • 250 grams cream cheese
  • 500 grams icing sugar
  • 15 ml beetroot powder or 5ml pink colouring
  • 10 ml Moir's Vanilla Essence
  • 200 grams white chocolate melted
  • 5 ml Rosewater
  • 100 grams Montagu pistachio nuts, crushed
  • Some fresh Parisian purple figs, halved
  • 1 packet Montagu raspberry and beetroot cubes
Almond, olive oil and fig bread
  • 1 kg SASKO sweet dough bake mix
  • 10 grams yeast
  • 45 ml sugar
  • 15 ml salt
  • 250 grams Montagu almonds, chopped
  • 30 ml Aniseeds
  • 600 ml lukewarm water
  • 200 ml Willow Creek Lemon flavoured olive oil
  • A few rosemary sprigs
  • A few purple Parisian figs, halved
  • Some Willow Creek lemon flavoured olive oil to drizzle over the bread
Beef Steak tartare with parsley emulsion
  • 80 ml milk
  • A handful of fresh parsley,
  • 180 ml Canola Oil
  • Salt and pepper to taste
  • 1 kg beef fillet, cut into cubes
  • 2 shallots, peeled and finely chopped
  • 1 small red onion, peeled and finely chopped
  • 2 large gherkins finely chopped
  • 1/4 cup capers chopped
  • A small handful of parsley and chives, chopped
  • A small dash of Tabasco sauce
  • 10 ml Whole grain Dijon mustard
  • 15 ml Worcestershire sauce
  • 15 ml All Gold tomato sauce
  • 50 ml brandy
Dark Italian chocolate cake with berry curd and toasted coconut
  • 250 ml castor sugar
  • 125 ml castor sugar mixed with a splash of water in a saucepan
  • 225 grams Butter, cubed
  • 400 grams 70% dark chocolate
  • 100 grams Montagu coconut flakes, toasted
  • 3 eggs plus 3 egg yolks
  • Zest and juice of 2 lemons
  • 1 tin Rhodes Quality strawberry jam
  • 250 grams Butter, cubed
  • A touch of pink colouring
Deboned and stuffed lamb ribs with beetroot hummus and apricot and quince salsa
  • 1 large deboned lamb rib, over 1kg
  • Some kitchen twine
  • Some butter and olive oil
  • 2 onions, peeled, halved and sliced
  • 4 garlic cloves, peeled and minced
  • 1/2 cup Montagu dates, chopped
  • 1/2 cup Montagu almonds, chopped
  • 1 tin Rhodes Quality apricot halves drained and chopped
  • 20 ml fresh chopped rosemary
  • 20 ml fresh chopped thyme leaves
  • 1 cup panko breadcrumbs
  • Salt and pepper to taste
  • 2 liter Prepared chicken or lamb stock
  • 750 ml good quality white wine
  • A handful of rosemary and thyme sprigs
  • 2 large aubergines, sliced lengthways
  • Some pomegranate seeds to serve
Beetroot hummus
  • 250 grams Dried Chickpeas
  • 5 ml Bicarbonate of soda
  • 125 ml Tahini paste
  • Zest and juice of 2 lemons
  • 3 garlic cloves, minced
  • 6 ice blocks
  • 1 small jar pickled beetroot, drained
  • Salt and pepper to taste
Apricot and quince salsa
  • 2 quinces peeled, cored and cubed
  • 1 tin Rhodes Quality apricot halves, drained and cubed
  • 1/2 cup red wine vinegar
  • 1/2 cup brown sugar
Marinated calamari tubes and tentacles
  • 1 kg calamari tubes and tentacles, cleaned
  • 1 large red pepper, deseeded and chopped
  • 1 large yellow pepper, deseeded and chopped
  • 250 ml Extra Virgin olive oil
  • 125 ml White wine vinegar
  • 1 cup water
  • Zest and juice of 1 orange, 1 lemon and 1 lime
  • Some black peppercorns
  • 4 Bay leaves
  • 30 ml Coriander seeds toasted
  • 2 shallots, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 1 small chilli deseeded and chopped
  • Salt and pepper to taste
Instructions
24 Station Street carrot cake
  1. Place the sugar, eggs, vanilla, oil and bananas in a bowl and whisk with an electric beater until the banana is mashed and the sugar has dissolved.
  2. Sieve the flour, baking powder, bicarb, salt and cinnamon together and add to the wet ingredients.
  3. Whisk until combined and add the carrots, coconut, almonds, dates, pineapple and fruit cubes and mix through.
  4. Divide the batter into 2 x 25cm prepared cake tins and bake for 45-50 minutes on 160 degrees Celsius or until a toothpick comes out clean.
  5. Remove from the cake tins and let cool properly before frosting.
Carrot cake frosting and garnish
  1. Whip the butter and cream cheese together until pale and fluffy and add the icing sugar, beetroot powder and vanilla and whip.
  2. While the frosting is whipping, pour in the melted chocolate and rosewater and let the machine run until the frosting has doubled in size.
  3. Divide the frosting onto the 2 cakes and spread evenly.
  4. Stack on top of each other and garnish with the pistachio nuts, figs and fruit cubes.
Almond, olive oil and fig bread
  1. Mix the flour, yeast, sugar, salt, almonds and aniseeds together.
  2. Add the water and oil and knead until the dough is elastic and there are no flour clumps.
  3. Place in an oiled bowl, cover and leave to proof for 45 minutes or until doubled in size.
  4. Knock down the dough, divide into 2 and place in prepared loaf tins or round cake tins.
  5. Place the rosemary sprigs into the dough and the fig halves on top. Press slightly so that they sit into the dough.
  6. Leave to proof for about 20 minutes and bake until golden.
  7. Drizzle with some of the olive oil, slice and serve.
Beef Steak tartare with parsley emulsion
  1. Place the milk, parsley and seasoning in a jug and blend with a stick blender until smooth.
  2. Slowly add the oil while blending until the mix is thick and glossy. Keep in the fridge until serving.
  3. Mix the remaining ingredients together and season to taste. Place in the fridge for an hour before serving.
  4. Divide the tartare mix into 6 portions, plating it with a steel ring in the middle of each plate.
  5. Serve with the emulsion.
Dark Italian chocolate cake with berry curd and toasted coconut
  1. Place the eggs and 250ml castor sugar in a stand mixer with a whisk attachment and whip until pale and thick.
  2. Place the saucepan with the castor sugar on a low heat until it has melted. Cook until syrupy. It should also form small bubbles.
  3. Place the butter and chocolate in a bowl over a double boiler and melt.
  4. Add the sugar syrup to the chocolate and mix through.
  5. While the mixer is mixing slowly add the chocolate mix and whip until well mixed.
  6. Pour the mix into a prepared cake tin.
  7. Place on a dish cloth in an oven dish and fill the dish halfway with water.
  8. Bake for 1 hour, remove from the oven dish, cool down and place in the fridge before slicing. Serve the cake with the berry curd and toasted coconut flakes. Serve the cake with the berry curd and toasted coconut flakes.
  9. Place the eggs, egg yolks, zest and juice of the 2 lemons, strawberry jam and butter in a saucepan and place in a medium heat.
  10. Whisk until the mix has thickened and is glossy. Do not over heat.
  11. Whisk in the colouring, leave to cool and place in the fridge for 1 hour before use.
Deboned and stuffed lamb ribs with beetroot hummus and apricot and quince salsa
  1. Heat some butter and olive oil in a frying pan and fry the onions and garlic until soft and lightly browned. Cool down.
  2. Mix the onions, dates, almonds, apricots, herbs and breadcrumbs together and season to taste.
  3. Place the lamb rib onto a chopping board and place the stuffing down the middle.
  4. Roll the lamb rib into a log shape and tie with kitchen twine so that the stuffing stays inside.
  5. Place the rosemary and thyme in a deep oven dish and place the lamb rib on top.
  6. Add the stock and wine and cover with foil.
  7. Bake for 2-3 hours or until the lamb is soft.
  8. Pour the sauce into a saucepan and reduce until thickened.
  9. Cool down the lamb and place in the fridge overnight.
  10. Before serving, cut the lamb into discs and place on a prepared baking tray.
  11. Heat until bubbling and serve with the beetroot hummus, aubergine, salsa and pomegranate.
Beetroot Hummus
  1. Soak the chickpeas in cold water overnight.
  2. Strain the chickpeas and cover with fresh water in a large pot. Add the bicarb and bring to a slow boil.
  3. Cook until the chickpeas are soft and drain, about 25 minutes.
  4. Place in a food processor and blend until smooth.
  5. Add the tahini paste, lemon zest and juice and garlic and blend.
  6. While the machine is running, add the ice and blend until smooth, about 8 minutes.
  7. Add the beetroot, season to taste and blend until smooth. Keep chilled.
Apricot and quince salsa
  1. Mix all the ingredients together and place in the fridge to marinate overnight.
Marinated calamari tubes and tentacles
  1. Place the peppers, olive oil, vinegar, water, citrus zest and juice, peppercorns, bay leaves, coriander seeds, shallots, garlic and chilli in a saucepan and bring to a boil.
  2. Cook for 15 minutes or until the onions are soft.
  3. Add the calamari and cook for 2 minutes. Cool down.
  4. Place in the fridge for at least 4 hours or overnight to marinate. Serve chilled.