12 Sep Rare Roasted Fillet served on top of Oven Baked Olive Focaccia with a Chopped Garden Salad

Posted at 11:20h in Uncategorised by


Rare Roasted Fillet served on top of Oven Baked Olive Focaccia with a Chopped Garden Salad
Rare Roasted Fillet served on top of Oven Baked Olive Focaccia with a Chopped Garden Salad
Print Recipe
This family feast is a wonderful example of how to stretch your rands. Although we use a more pricy cut of meat the fillet allows you to slice it thinly and successfully feed a crowd. We combine the meat with a fresh chopped salad and one of my favourite Eureka Mills pre mixes for their focaccia - slice and eat the bread steaming hot with the fillet and salad. The bread ages really well and is wonderful to use as breakfast toast the next day or toasted for salad croutons. The KWV Classic Collection Pinotage that we serve with the feast is a soft and juicy true South African grape varietal - I like to chill the wine slightly and love the aromas as it warms in the glass. Enjoy!
Rare Roasted Fillet served on top of Oven Baked Olive Focaccia with a Chopped Garden Salad
Rare Roasted Fillet served on top of Oven Baked Olive Focaccia with a Chopped Garden Salad
Print Recipe
This family feast is a wonderful example of how to stretch your rands. Although we use a more pricy cut of meat the fillet allows you to slice it thinly and successfully feed a crowd. We combine the meat with a fresh chopped salad and one of my favourite Eureka Mills pre mixes for their focaccia - slice and eat the bread steaming hot with the fillet and salad. The bread ages really well and is wonderful to use as breakfast toast the next day or toasted for salad croutons. The KWV Classic Collection Pinotage that we serve with the feast is a soft and juicy true South African grape varietal - I like to chill the wine slightly and love the aromas as it warms in the glass. Enjoy!
Ingredients
Focaccia with Parmesan Olive Oil
  • 1 Focaccia mix
  • 1 g Yeast Sachet Included
  • 700 ml luke warm water
  • 30 ml Willowcreek Parmesan Flavoured Olive Oil
  • Coarse Salt
Fillet
  • 1 large whole Delico fillet
  • Willowcreek Jalapeño Flavoured Olive Oil
  • Cape Herb and Spice Smoky BBQ Shaker
Chopped salad
  • 1 cucumber, sliced into ribbons
  • 1 Sliced red onion
  • 300 g of sliced baby tomatoes
  • 1 bunch of salad onions sliced lengthways
  • Handfuls of fresh mint, basil and parsley
  • Freshly squeezed lemon juice
  • Willowcreek Coriander Olive Oil
  • Willowcreek Cabernet Vinegar Spray
  • Freshly chopped chillies
Instructions
Focaccia with Parmesan Olive Oil
  1. Serves: 10 - 12 Preparation Time: 10 min Baking Time: 15 min Easy to prepare
  2. Pre heat oven to 200 degrees celsius
  3. Place dry ingredients in a mixing bowl
  4. Add remaining water and mix on high for three minutes until a lumpy dough is formed
  5. Place into a baking tray and let mixture rise for an hour
  6. Press holes into the dough with fingers and roughly drizzle with more Willowcreek Parmesan Flavoured Olive Oil and sprinkle with coarse salt
  7. Bake for about 15 - 20 min until golden brown
Fillet
  1. Serves: 8 - 10 Preparation Time: 12 min Grilling Time: 15 min Easy to prepare
  2. Drizzle Willowcreek Jalapeño Flavoured Olive Oil all over the fillet and generously coat with Cape Herb and Spice Smoky BBQ spice
  3. Grill over hot coals until well seared - remove from the heat let it rest and slice
Chopped salad
  1. Serves: 6 - 8 Preparation Time: 15 min Easy to prepare
  2. Toss all the ingredients together in a large bowl and generously drizzle with olive oil and the vinegar spray
  3. Serve on top of focaccia and cover with the sliced fillet
  4. Season with salt and pepper