Good Housekeeping Spring Brunch


Good Housekeeping Spring Brunch
Good Housekeeping Spring Brunch
Print Recipe
This year at the Good Housekeeping Spring Brunch we made some delicious dishes inspired by colour and loads of different flavours. Thank you to Rhodes and Spekko for all the wonderful products.
Servings Prep Time
4-6 people 1 hour
Cook Time
1 hour
Servings Prep Time
4-6 people 1 hour
Cook Time
1 hour
Good Housekeeping Spring Brunch
Good Housekeeping Spring Brunch
Print Recipe
This year at the Good Housekeeping Spring Brunch we made some delicious dishes inspired by colour and loads of different flavours. Thank you to Rhodes and Spekko for all the wonderful products.
Servings Prep Time
4-6 people 1 hour
Cook Time
1 hour
Servings Prep Time
4-6 people 1 hour
Cook Time
1 hour
Ingredients
Breakfast Panna Cotta
  • 1/4 cup water
  • 10 grams Gelatine (1 sachet)
  • 2 cups double cream yogurt
  • 200 ml Rhodes Strawberry and Banana Juice
  • 30 ml Rhodes Strawberry Jam
  • 1 tub Rhodes Mixed Berry Topping
French Toast
  • 1 medium Baguette, sliced in thick slices with a slit in the middle
  • 4 Eggs, beaten and seasoned
  • 100 grams Cheese such as white cheddar or gouda
Bacon
  • 200 grams streaky bacon
  • 30 ml Rhodes Seville Orange Marmelade
To Garnish
  • Fresh seasonal berries such as strawberries, blueberries and rasperries
  • Tangerine wedges
  • Ground Cinnamon
  • Fresh mint leaves
Spring Green Garden Rice Salad
  • 2 cups Spekko Basmati Rice, cooked according to package instructions and cooled
  • 125 ml prepared herb pesto
Mayonnaise
  • 2 Egg yolks
  • 30 ml whole grain mustard
  • 10 ml Fresh lemon juice
  • 250 ml Canola Oil
  • Salt and pepper to taste
Hummus
  • 1 tin Rhodes Chickpeas, drained and rinsed
  • 30 ml Tahini paste
  • 1 garlic clove, minced
  • 10 ml ground cumin
  • 1 medium sized avocado peeled and diced
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
Ex-girlfriend Bean Salad
  • 1 tin Rhodes butterbeans drained and rinsed
  • 1 tin Rhodes green beans drained and rinsed
  • 100 ml apple cider vinegar
  • 50 ml brown sugar
  • 1 Chili, deseeded and chopped
  • 20 grams coriander leaves
  • 20 grams basil leaves
  • 10 ml Ginger, minced
Asparagus and Hollandaise sauce
  • 200 grams Asparagus, blanched
  • 3 Egg yolks
  • 10 ml Dijon mustard
  • 10 ml whole grain mustard
  • 30 ml Flavoured olive oil such as Persian lime or truffle
  • Juice of 1 lemon
  • 250 grams Cold butter, cubed
  • Salt and pepper to taste
Assembling your salad
  • Fresh garden peas
  • baby gem lettuce,
  • Micro salad leaves
Braai Platter
  • 2 kg Thin Boerewors, rolled into discs and skewered
  • 2 kg Chicken wings, skewered
  • 20 mini curried lamb sosaties
BBQ sauce for chicken wings
  • 1 tin Rhodes Crushed pineapple
  • 1 medium Onion, chopped
  • 3 Garlic cloves, minced
  • 30 ml red wine vinegar
  • 50 ml brown sugar
  • 100 ml tomato sauce
  • 1 tin Rhodes Italian style tomatoes
  • 20 ml BBQ spice
Mango passion basting for lamb sosaties
  • 1 tub Rhodes Mango Passion topping
  • 10 ml Smoked chili flakes
  • 10 ml BBQ spice
Chakalaka and pineapple salad with turmeric emulsion
  • 1 tin Rhodes mild and spice chakalaka
  • 1 tin Rhodes pineapple pieces, drained
  • 100 ml milk
  • 5 ml turmeric powder
  • 10 ml Curry powder
  • 200 ml Canola Oil
Brown rice and black bean salad
  • 2 cups Spekko Brown rice, cooked according to package instructions and cooled
  • 1 tin Rhodes Black Beans drained and rinsed
  • 1 tin Rhodes Braai Baked Beans
  • Green, red and yellow peppers, cubed
  • 20 grams coriander leaves chopped
  • Olive oil and balsamic vinegar
Corn bread
  • 250 ml Maize flour
  • 250 ml cake flour
  • 125 ml sugar
  • 15 ml baking powder
  • 5 ml salt
  • 250 ml milk
  • 45 ml oil
  • 3 eggs
  • 1 tin Rhodes Cream style corn
  • 1 tin Rhodes whole kernel corn
Very Cherry Risotto
  • 1 cup Spekko Jasmine Rice, cooked according to package instructions
  • 1 tin coconut cream
  • 1 tub Rhodes very cherry jam
  • 10 ml Vanilla paste
  • 15 ml Strawberry liqueur
Meringues
  • 6 egg whites
  • 1 1/2 cups castor sugar
  • 15 ml Cornflour
  • 7,5 ml White wine vinegar
Granadilla whipped cream
  • 250 ml fresh cream
  • 1 tub Rhodes Granadilla pulp
  • 15 ml icing sugar
Assembling the risotto
  • 1 tin Rhodes Apricot halves
  • 20 ml castor sugar
  • Fresh rose petals
Instructions
Breakfast Panna Cotta
  1. Mix together the gelatin powder with the water and let it stand for 10 minutes. Mix together the yogurt, juice and strawberry jam. Melt the gelatin in the microwave for 10 seconds and add the the yogurt mix. Mix through and pour into moulds of your choice. Place in the fridge for at least 2 hours or overnight.
  2. Stuff the slices of baguette with the cheese and dip into the egg. Fry in some butter until golden brown and cooked.
  3. Brush the bacon with the marmelade and bake in the oven on baking paper until crispy and golden.
  4. Unmould the panna cottas onto a platter and top with the mixed berry topping. Add the French toast to the platter followed by the bacon, berries, tangerines, cinnamon and mint.
Spring Green Garden Rice Salad
  1. Place the yolks, lemon juice, mustard and seasoning into a blender. Blend until well mixed and slowly start to add the oil until the mixture becomes thick and creamy. Add the mayo to the cooked rice and pesto and mix through. Place in the fridge to chill.
  2. Place the chickpeas, garlic, tahini, lemon zest and juice, cumin and avocado into a blender and blend with some Extra virgin olive oil until smooth. Season to taste and place into the fridge.
  3. Place the vinegar, sugar, chilli, ginger, basil and coriander into a blender and mix until smooth. Pour over the butterbeans and green beans and place into the fridge.
  4. Place the yolks, Dijon mustard, whole grain mustard, seasoning, lemon juice and olive oil into a bowl over simmering water. Whisk until light and fluffy and add the butter bit by bit until incorporated. Keep warm.
  5. Place the rice and mayo into moulds and unmould onto a platter. Spoon the hummus on the platter and drag a spoon through it. Spoon the bean salad into the lettuce leaves and place on the platter. Add the asparagus and peas and spoon over the hollandaise sauce. Garnish the plate with some of the micro salad leaves.
Ultimate Braai Platter
  1. Grill your boerewors lollipops until well charred and cooked. Keep aside.
  2. Place the crushed pineapple, onion, garlic, vinegar, sugar, tomato sauce, tinned tomato and BBQ spice into a pot and boil until thick and saucy. Cool down and marinade your chicken wings in the sauce for 2 hours or overnight. Place your chicken wings over medium hot coals and braai until charred and cooked.
  3. Place the lamb sosaties in a baking dish and bake in the oven until soft. Mix together the mango passion topping, chilli flakes and BBQ spice. Once the sosaties are done, place on a warm fire and bast them with the sauce until they become sticky.
  4. Place the chakalaka and pineapple pieces in a bowl. Place the milk, turmeric and curry powder in a jug and season to taste. Using a stick blender, slowly add the oil until it becomes thick and creamy. Add the emulsion to the chakalaka mix and mix through. Place in the fridge to chill.
  5. Mix together the brown rice, black beans, peppers, baked beans and chopped coriander. Season to taste and add some olive oil and balsamic vinegar. Place in the fridge to chill.
  6. Mix together the maize flour, cake flour, sugar, salt and baking powder. Mix together the milk, oil and eggs. Add the wet ingredients to the dry ingredients and mix well. Add the 2 tins corn and mix. Bake in a loaf tin for 1 hour at 180 degrees Celsius.
Cherry and rose risotto
  1. While the cooked rice is still hot, add the coconut cream, cherry jam, vanilla and strawberry liqueur. Mix through and keep warm.
  2. Place the egg whites in the bowl of an electric mixer and whip until soft peaks. Slowly add the sugar 1 tablespoon at a time until all the sugar has dissolved. Scrape down the sides and mix until thick and glossy. Mix the cornstarch and vinegar together. Add the vinegar mixture to the egg whites mix and whisk until well combined.
  3. Spoon heaps of the meringue mix on a baking sheet lined with baking paper and make a slight indentation on the top. Bake for 1 hour on 120 degrees Celsius.
  4. Whip the cream and icing sugar together and add the granadilla pulp. Spoon over the meringues.
  5. Put some castor sugar on top of the apricot halves and brulee with a blow torch until caramelised. Plate the risotto on a platter with the meringues, bruleed apricots and rose petals.