13 Oct Summer Bread and Nectarine Salad | Rolled Bobotie Meatloaf
Ingredients
Summer Bread and Nectarine Salad
- 500 kg SASKO Cake Wheat Flour
- 1 Packet instant dry yeast
- 200 ml warm water
- 1 tsp. sugar
- 50 g Pistachios Roasted and crushed
- 50 g Green Olives stoned and shredded
- 20 g Coriander chopped
- 20 g Parsley Chopped
- 30 ml Willow Creek Coriander Infused Olive Oil
- Salt and pepper to taste
- 6 Nectarines cut in half and stoned
- 1 Pineapple peeled and cut into slices
- 300 g Baby lettuce greens
- 20 g fresh mint
- 20 g Fresh Coriander
- 80 g Fresh raspberries
- 50 ml Willow Creek Coriander Infused Olive Oil
- 20 g Fresh Coriander chopped
- 50 ml White wine vinegar
- salt and pepper
Rolled Bobotie Meatloaf
- 500 g streaky bacon
- 500 g Lean beef mince
- 2 Slices white bread
- 30 g Fresh Coriander chopped
- 1 onion, finely chopped
- 123 ml milk
- 1 egg
- 5 ml ground cumin
- 5 ml Coriander seeds
- salt and pepper
- 2 large onions, chopped
- 1 tspn Ground turmeric
- 1 tspn Mild Curry Powder
- 30 g 30g Sultanas
- 15 ml Willow Creek Lemon flavoured olive oil
- 1 cup Almonds roughly chopped
- 80 g Fresh raspberries
- salt and pepper
- 50 ml White wine vinegar
- 20 g Fresh Coriander chopped
- 50 ml Willow Creek Lemon flavoured olive oil
- salt and pepper
Instructions
- Oven 180 degrees.
- Dissolve the sugar in warm water and add the yeast. Allow it to bloom for 10 minutes until it foams up evenly.
- Place the SASKO Cake Wheat Flour in a large mixing bowl and use a spoon to incorporate the yeast water and salt into the flour.
- Mix until a ball forms then knead the dough on a floured surface for about 10 min until it becomes smooth.
- For stick bread you will need a rather firm dough so use flour if needed.
- Place the dough in a bowl and cover with a wet kitchen towel. Allow to proof for 45min in a warm place.
- Mix all die ingredients for the filling and set aside.
- After the dough has been proofed, knock it back and roll out into a square.
- Spread the filling mixture evenly over the square and roll the dough into a tight spiral.
- Transfer to a baking tray and cut two evenly spaced slits down the length of the roll.
- Be sure to leave the top intact as an anchor for the braiding.
- Carefully brade the slits over each other and squeeze the end together.
- Use a knife to define any of the brades if needed. Set in a warm place and allow to rest for 15min.
- Bake for 30min, until golden brown. Allow to cool before serving.
- To make the salad, drizzle the nectarines and pineapple slices with Willow Creek Coriander Infused Olive Oil.
- On a hot griddle pan, grill for 3min on each side and allow to cool.
- Construct the salad with the baby greens, mint and coriander in a large plate or platter.
- Mix all the ingredients for the dressing and crush the raspberries with a fork or balloon whisk.
- Drizzle over the grilled fruit and season with the salt and pepper
Rolled Bobotie Meatloaf
- Prepare the meat for the meatloaf: Mix the mince, coriander, onion and egg in a bowel.
- Soak the bread in the milk for 5 min, the wring out the milk and shred the bread into the mince mixture.
- Work the mixture thoroughly with your hands until all the ingredients are completely incorporated.
- Cover and rest in the fridge to settle and firm up.
- Saute the chopped onions on medium heat using the Willow Creek olive oil.
- Add the turmeric and curry powder and fry for 5 minutes while stirring. Add the sultanas and bread crumbs. Season to taste. Set aside and allow to cool completely.
- On a length of cling film, arrange the strips of bacon so each leading edge slightly overlaps the next.
- Working with manageable portions, press the mince mixture down to evenly spread a layer over the bacon.
- Arrange the stuffing in the center. Using the palm of your hand, shape the stuffing into a tube shape along the length of the mince mixture.
- Use a bit of water on your hands to help the shaping. Lift the near edge of the cling film and start rolling the meat onto itself.
- Carefully compress the meat into a roll shape as you go along.
- Wrap the cling film around the tube meat loaf and set it the fridge to set.
- Mix all the ingredients for the dressing and crush the raspberries with a fork or balloon whisk. Drizzle over slices of meatloaf when serving.