Mouthwatering Makweti Recipes For May 2018
Welcome to your dose of mouthwatering Makweti recipes for the month of May. Seeing as though it’s Winter, we thought we would warm you up with this three-course meal. Enjoy!
Butternut Soup Recipe
Ingredients
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
2 butternuts, peeled and de-seeded
6 cups vegetable stock (for vegetarians) or chicken stock
2 tsp honey
Pinch nutmeg
Salt and freshly ground black pepper
Cream to serve
Directions
Place a large saucepan over medium heat and drizzle in your oil
Add the onion and garlic
Cook and stir for about 6 minutes, until softened but not browned
Add the chopped butternut to the pot with the stock and honey
Bring it to a simmer and cook until the butternut is tender, this will take about 15 to 20 minutes
Remove from heat and allow to cool slightly before blending
A stick blender works a treat in these soupy situations
Season with nutmeg, salt and pepper and serve hot with a dash of cream
These quantities serve 6 people.
Venison Potjie
Potjiekos is an informal food, which is simmered slowly in a cast-iron pot for maximum flavour. It’s an excellent way to make food fit for a king, even when working with tougher meat cuts. It should simmer slowly until the meat is tender, almost falling from the bone.
Ingredients
1,5kg venison shanks, whole and marinated (marinating is optional)
500g lamb shanks, sawn into portions
500g venison chuck, sawn into portions
250g rindless bacon, cut into cubes
4 celery stalks, chopped
20 baby potatoes
500g dried peaches
8 carrots, thickly sliced
500g yellow patty pans (optional, they can create a bitter taste)
500g button mushrooms
500ml beer
4 bay leaves
4 rosemary sprigs
8 whole cloves
20ml mixed dried herbs
Oil for frying
Salt and freshly ground black pepper
Directions
Heat some oil in a cast-iron pot and brown small quantities of lamb shank
Coat with salt and black pepper
Fry the venison and remove all from the pot
Now crisp the bacon
Add onion, green pepper, celery, and fry together
Transfer meat to the pot and stir through
Pour liquid in, and add the bay leaves, rosemary and cloves
Simmer with the lid on over low heat for about 2½ hours
Add the baby potatoes, dried peaches, carrots, patty pans and button mushrooms
Simmer until the meat is soft and vegetables are done
Serve with rice or crumbly maize meal porridge
Orange And Cardamom Pannacotta
Ingredients
1 cup (250ml) fresh orange juice, strained
150g caster sugar
2 1/2 gelatine leaves (10g leaves)
1 teaspoon cardamom seeds (from 3 teaspoons cardamom pods)
600ml thin cream
1 vanilla bean, split, seeds scraped
Caramelised orange
1 orange, peeled, segmented
2 tablespoons caster sugar
Pistachio praline
1/2 cup shelled pistachios
1 cup (220g) caster sugar
Directions
Place juice and sugar in a pan and bring to the boil
Simmer rapidly over high heat until liquid has reduced by half
Set aside
Place gelatin leaves in a bowl and cover with cold water
Set aside
Dry-roast cardamom seeds in a saucepan over medium heat for 1 minute to release their aroma
Add cream, vanilla pod and seeds, then bring to the boil
Add orange syrup, stir to combine and remove pan from heat
Squeeze excess water from gelatin and add to orange mixture
Stir until gelatin dissolves
Strain mixture and divide among eight 120ml moulds (the mixture won’t completely fill the moulds)
Refrigerate for 5-6 hours until set
For the caramelised orange, preheat a grill to high
Place segments on a tray lined with baking paper and sprinkle both sides with sugar
Grill for 5 minutes or until sugar starts to caramelise, then leave to cool
For praline, line an 18cm x 27cm slice pan with baking paper and scatter evenly with nuts
Place sugar and 1 cup (250ml) of water in a pan over medium-high heat and stir to dissolve sugar
Bring syrup to a rapid simmer
When it turns to a golden toffee colour (20-30 minutes), quickly pour syrup into the slice pan, taking care as it will be very hot
Leave to cool completely, then transfer to a board and chop roughly
To serve, run a knife around the edge of the moulds and turn pannacotta out onto plates
Serve with orange and praline
We are always ready and willing to accommodate you at Makweti, where you’ll get to experience Chef Phillip’s extraordinary culinary skills and so much more!