10 Oct BLUEBERRY BUNDT CAKE | FILLET WITH BLUEBERRY SERVED WITH BASIL AND ANCHOVY DRESSING
Ingredients
Blueberry Bundt Cake
- 500 g Sasko Vanilla Flavoured Bake Mix.
- 80 g Fresh Blueberries
- 300 g icing sugar
- 30 ml Full cream milk
- 15 ml Lime juice
- 5 ml vanilla extract
Fillet with blueberry, basil and anchovy dressing
- 1kg Dressed Beef Fillet
- 1 tbsp black pepper
- 1 tbsp salt
- 1 tsp Ground Coriander
- 1 tsp Ground Paprika
- ½ tsp ground nutmeg
- 15ml Willow Creek Basil Olive Oil
- 50ml Willow Creek Basil Olive Oil
- 15g anchovy fillets
- 20g Fresh Sweet Basil
- 50g Fresh Blueberries
- 15ml Fresh lemon juice
- 1 tsp salt
- Pepper to taste
Instructions
BLUEBERRY BUNDT CAKE
- Oven Temperature: 180 degrees Celsius
- Add 60g blueberries and fold into the batter.
- Spoon the mixture into a well greased bundt cake tin and bake for 25-30 min at 180*, or until a toothpick inserted into the center comes out clean. Let cool and turn out onto a cooling rack.
- For the glaze, mix the icing sugar, milk, vanilla and lime juice until fully incorporated.
- Add more milk if required - the glaze should be thick enough to hold it's "drip" on the cake, but runny enough to pour over your cake
- Decorate with the rest of the blueberries.
FILLET WITH BLUEBERRY, BASIL AND ANCHOVY DRESSING
- Prepare the fillet in advance.
- Mix the ingredients for the rub and massage into the meat. Leave the fillet to rest in the fridge overnight or at least 3 hours.
- Finely chop the sweet basil and anchovy fillets.
- Roughly chop 25g blueberries and mash them with your blade. Keep the rest whole
- Mix the other ingredients into the basil, anchovy and blueberries, season to taste and allow time for flavours to develop.
- Get a griddle-pan with 15ml Canola or Sunflower oil smoking hot.
- Remove the fillet from the fridge and grill it for about 3 minutes on each of the four sides.
- Finish the last grill with a splash of Willow Creek Basil Olive oil before setting it aside to rest for 10 min before carving
- Fillet is easy to braai and it can take a lot of heat.
- Use charcoal and hardwood in combination for the best flavour. Braai on medium-hot to hot coals for 3min on each of the sides, or until the flesh just starts to firm up.
Recipe Notes
