Tags: Rustenburg, Herald, recipes cooking lamb

Valentine's Day treat for two...

Written by Liesl. Posted in Lamb Recipes

a Dish that will have your partner eating out of your hand...

One of the greatest wonders of the creation is that the human being is surprisingly adaptable. For those who have returned to the office with a heavy heart after undoubtedly an exciting Christmas holiday period - we once again have something exciting to look forward to. As you probably know very well, Valentine's Day is just around the corner and could pose a new challenge to your creativity, originality and sense of adventure.
If like us, (Cecile and Waldie here at Rustenburg Herald) who have just sent the last of the kids off to university/college, perhaps this year's Valentine's Day offers the ideal opportunity to blow new life into your marriage or relationship. We have asked Ilze and her team at Proviant Restaurant how they are planning to spoil Valentine's couples this year, or what they would suggest to surprise your partner on a home-cooked but special Valentine's meal this year? Ilze's suggestion was French Lamb cutlets served with minted pea puree, garlic potato dauphinoise, roasted vine tomato & fresh juice...
If going out to a restaurant for Valentine' Day is somewhat "been there, done that", this year, why not try this at home?

French Lamb cutlets served with minted pea puree, garlic potato dauphinoise, roasted vine tomato & fresh juice...

Minted Pea puree
25g butter
1 small onion - finely chopped
600g frozen peas
125ml vegetable stock
Small hand full of fresh mint

Method

Melt the butter in a medium sized saucepan over a medium heat.
Add the onion and cook until softened.
Add the peas and the vegetable stock and turn op the heat until the peas have thawed and are not.
Reduce the heat and simmer for 5 minutes.
Blend until smooth puree.

Garlic Potato Dauphinoise
1 Kg potatoes - peeled and placed in a bowl of water to prevent browning
4 cloves of garlic
500ml double cream
Salt & pepper

Method

Preheat oven to 160°C
Slice the potatoes 3mm thick and place in a bowl.
Trim the ends off the garlic and grate until a paste is left behind. Place in the bowl with potatoes.
Season with salt & black pepper.
Pour cream over potatoes and mix well again.
Place the potato slices in the dish. Press the potato down with the back of a spoon or your hands to form a solid layer. Top up with more cream if needed.
Place in the oven and bake for 1-1½ hours or until completely tender.

French Lamb cutlets
Ask your butcher for French lamb cutlets.
Coat your cutlets with olive oil, and then rub coarse black pepper and salt.
Seal/brown your cutlets in a skillet/heavy based pan, and allow to rest.
Plate as you please and serve!

Sit down to a feast with our First Lady

Posted in Lamb Recipes

Well, it’s already mid November and many of you have probably made most if not all of your arrangements for the forthcoming December holiday season. If you are planning to have family and friends over for this season of goodwill and celebrations, you have most likely already considered the catering/menu options for the most special family reunions... If not, we could just have the ideal solution for you.. We have asked Rustenburg’s First Lady - Ms Favourite Khunou (the lovely wife of our Executive Mayor) how she is most likely to treat the family for dinner.

Like most South Africans Ms Khunou is “favouring” traditional South African dishes and there are few people who will disagree that with a dish such as leg of lamp complimented by typical South African veggies you could go very far - with a big or small budget!

For this exercise, Ms Khunou has partnered with a family friend who is “an outstanding chef” - Mr Dali Tsengiwe. “Dali is really a great chef and I hardly ever dare to go in the kitchen when he’s around” Dali’s wife comments. Well, here goes with all the good stuff then!

Ingredients  
Leg of lamb 2kg
1.5 kg Potatoes peeled and cut in half
1 packet of fresh Baby corns
1 Red onion
1 Onion
4 Carrots peeled and cut in half
1 bulb garlic, 4 cloves peeled and crushed
1 spoon of fresh crushed Ginger
Salt
Freshly ground pepper
1 small bunch of fresh rosemary leaves coarsely chopped
1 small bunch of fresh thyme
1 small bunch of fresh parsley
Olive oil
Butter
1 butternut cut into cubes
1 kg green beans
Glass of dry white wine
Cauliflower and broccoli
Fresh cream

Method
Mix the crushed ginger & garlic, chopped rosemary, chopped thyme, chopped parsley, and one table spoon ground pepper and sea salt together with olive oil. Rub the lamb with the marinade and leave for 20 min. Chop both onions into chunky pieces and fry in a pre-heated pan until soft, add marinated lamb into the same pan and fry for 2 min making sure that the whole lamb is turned frequently.

Pre heat oven to 200 degrees and place a roasting pan into the oven. Add the lamb with the fried onions into the roasting pan, add halve a glass of white wine to the mixture and cook for 90 minutes.

Put aside the frying pan to use for making the sauce, do not clean the pan. For the sauce, add half a glass of dry white wine to the frying pan, add butter, season with salt and pepper and simmer for 5 min. Boil the potatoes and simmer for 10 minutes, add rosemary sprigs, one whole garlic clove season with salt and pepper and drizzle over with olive oil. Tip the potatoes into the roasting pan, add the carrots, baby corns, green beans and butter nut cubes into the roasting pan and place the lamb on top of the veggies and roast for another 45 min.

Take out of the oven the roasting pan and cover the lamb with tin foil and leave it for 15 min before serving.

Carve and serve with roasted veggies. Boil the cauliflower and broccoli until soft, drain excess water and put them into a blender add butter and fresh cream and grind into a smooth pastry add salt and pepper to taste. Now its time to open that bottle of red wine! Serves 8 people. Enjoy your meal and have a feast - we surely did!

*Rotary Club recipe: Net “gesteelde” skaap lekkerder as dominee se vrugte...

Posted in Lamb Recipes

Toe ons kinders was (en toe ons ouers kinders was) was vrugte steel een van die gewildste aktiwiteite in die vroeë oggendure van naweke en vakansies en waarom sou dit tog so wees dat dominee se vrugte altyd die soetste moes wees? En “slim” vrugtediewe het geweet - jy gaan steel nie dominee se vrugte laat Saterdagnag of bitter vroeg Sondagoggend nie want dit is wanneer dominee onrustig in sy tuin rondloop en vir oulaas probeer om sy preek van daardie Sondagoggend gememoriseer te kry en te besluit waar en wanneer hy moet onthou om met sy vuis op die kansel te slaan. Laasgenoemde het ‘n dubbeldoel gehad - eerstens om ‘n bietjie ekstra gewigtigheid aan sy preek te verleen en tweedens, om die ou omies in die kerkbanke wakker te maak sodat die kollektebordjies nie ongemerk by hulle verby sou gaan nie. Of altans - só het ons kinders geskerts in die goeie ou dae toe self die oueres van ons nog half kinders was - dit was voor die dae van TV toe radio en musiekaande (en braai natuurlik) basies die enigste vorms van vermaak was.

Van braai gepraat - dit was natuurlik in die tyd toe die meeste mense nog skaapvleis kon bekostig. Skaap is vandag so duur dat ‘n mens seker nie kan help om te wonder of dit nie dalk gesteelde skaaptjoppies was wat jou buurman gist’raand so ewe lekker gebraai het nie. En dit liewe lesers bring ons by ons spyskaart vandeesweek - figuurlik gesproke “gesteelde” skaapskeen (“shank”) volgens die oorspronklike vertaling. Dit is vandeesweek toevallig ook die heel laaste aflewering in ons reeks kook- en kosmaakartikels met lede van Rustenburg Rotary. Ons sê dankie aan Elsa Doubell wat gehelp het om hierdie reeks artikels te koördineer en die Rotariërs wat so lekker saamgespeel het. Met ons laaste kuiertjie in ‘n Rotary-kombuis was Mike and Amanda Agathagelou ons gashere en dit was voorwaar ‘n genoeglike aand - dan ook baie gepas dat ons met die bydrae van die Agathagelous afsluit...  

En ja, moet nie lag nie, Lams-kleftiko is afgelei van “gesteelde” lams- en bokvleis - die gunstelingkos van die antieke Griekse bergbewoners. Die “Klepths” het ‘n gewoonte daarvan gemaak om skape en bokke van kleinboere in die landelike gemeenskap te steel en dit in ondergrondse stowe/oonde/vure voor te berei sodat die heerlike geur van gebraaide vleis nie hul nabyheid verraai nie.
Om opregte kleftiko voor te berei soos die destydse skaapdiewe dit gedoen het, is eintlik baie eenvoudig. Wat jy nodig het is ‘n skaap “shank” (skeenbeen - maermerrie/skenkel - ‘n lekker grote of twee as dit kleinerig is) vir elke gas aan jou tafel. Lekker aartappel-helftes of snytjies, dalk ook ‘n paar stukkies wortel, ‘n klompie snytjies vars tamatie, knoffel, gesnyde uie, Oregano, lourierblaar en sout en peper is al wat jy nog nodig het.

Strooi jou speserye en geurmiddels sommer mildelik oor jou “shank” - vou dit dan toe in ‘n dubbellagie foeilie (met die blink kan binne - nie “bo” nie!) en laat vir nagenoeg vyf tot ses ure teen 160 tot 180°C in die oond tot gaar en sag stowe... Vir diegene wat daarvan hou, kan ‘n druppeltjie of twee suurlemoensap net voor jy die foelie toevou, geen skade doen nie... Jy kan die prentjie afrond met ‘n lekker groot bord mengelslaai wat aantreklik gerangskik is.

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