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BBC Lifestyle

EPISODE 4 RECIPE: NGUNI CATTLE & CRAFT BEER

Wednesday 13 April 2022

A FEASTING PLATTER OF 7 COLOURS

PICKLED RED CABBAGE

INGREDIENTS

Salad
2 cups thinly sliced red cabbage
6 shredded spring onion

DRESSING/PICKLE

1 clove garlic, crushed
2 tbsp granulated sugar.
1 teaspoon salt.
1 cup rice wine vinegar
Fresh ground black peppercorn

SERVING

½ cup toasted almonds
2 pink lady apples, julienned

METHOD

  • Heat all the pickle ingredients, pour over the shredded cabbage and spring onion and leave to stand for 20 minutes at least.
  • When serving toss through the apple and almonds.

 

ROASTED PUMPKIN DOMBOLO

INGREDIENTS

10g yeast sachet
300ml-400 ml water
500g bread flour and extra flour for handling
2Tbsp sugar
2tsp salt
¼ cup oil
2 cups roasted butternut with rosemary and garlic, roughly mashed with a fork
Pumpkin seeds and rosemary for garnish

METHOD

  • Mix the yeast and water and leave to sit for 5-10 minutes.
  • Mix the flour, sugar, salt and drizzle in the oil.
  • Add 3/4 of the water and bring the dough together add more water if necessary.
  • Knead the dough on a clean kitchen surface for 10-15 minutes until smooth.
  • Lightly sprinkle extra flour onto the surface to stop the dough from sticking.
  • Place the dough into a lightly oiled bowl, cover with plastic wrap or a clean dishcloth and allow it to prove rise in a warm place for 30 minutes - 1 hour, or until the dough has doubled in size.
  • Grease the dish or bread pan you are going to steam the bread in.
  • Remove the dough from the mixing bowl, gently knock it back and then carefully work the roasted butternut into the dough by folding it into the dough.
  • Carefully shape into a ball again gently place into the bowl or dish you have greased.
  • Add some fresh rosemary leaves and pumpkin seeds.
  • Place the dish or bread pan with your bread dough inside a large pot.
  • Pour enough boiling water into the big pot so that it comes to halfway up the side of the dish containing the bread dough, try not to get any water on the bread dough.
  • Put the lid onto the pot and steam on a medium heat for 40-60 minutes until the bread is completely cooked.
  • Don’t let the water run out, continue adding water as the bread cooks.
  • To check if the bread is cooked, insert a butter knife into the bread, if the blade comes out clean, the bread is cooked.
  • If there is dough stuck to the knife, cook the bread a little longer, but just be mindful as the butternut will more than likely continue sticking to the knife so in this case you won’t ever have a clean knife coming out.

 

CRISPY PARMESAN KALE

INGREDIENTS

4 cups washed and roughly chopped or torn kale
2tbsp olive oil
Salt and pepper
½ cup finely grated parmesan
Lemon

METHOD

  • Preheat the oven to 150C
  • Toss kale with olive oil and seasoning.
  • Spread the kale out evenly in a single layer on baking sheets you might need to use more than one.
  • Bake for 25-30 minutes or until crunchy
  • Serve scattered with grated parmesan and lemon wedges if you like.

 

MISO AND MUSHROOM SORGHUM

INGREDIENTS

3 cups stout (or stock)
1 cup sorghum
Salt and pepper to taste
2tbsp butter
300g mixed exotic mushrooms
2 cloves garlic, crushed
2 table spoons miso
Squeeze of fresh lemon
Pea shoot

METHOD

  • Cook the sorghum - 1 cup sorghum and 3 cups stout, stock or water for 1 hour (you can soak the sorghum to make the cooking time less).
  • Add the olive oil to a non-stick pan, then add sliced garlic and let it cook for a minute or so. Add the mushrooms and rosemary and cook until golden, add a generous dollop of butter and miso then stir through the sorghum.
  • Add a squeeze of lemon.
  • Season well and garnish with pea shoots.

 

FLAT IRON STEAK

INGREDIENTS

2 flat iron Nguni steaks or any steak of your choice
Olive oil

RUB

1 tbsp smoked paprika or normal paprika
1 tbsp cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp brown sugar
1 tbsp instant coffee powder
Salt and pepper to taste
3 tbsp olive oil

METHOD

  • Mix the rub ingredients well and coat the steaks in the rub.
  • Braai to your desired doneness.

 

THREE BEAN SALAD

INGREDIENTS

150g green beans, top and tailed and blanched until green and crunchy
150g tenderstem broccoli, blanched
1 can red kidney beans, drained and rinsed
1 can butter beans, drained and rinsed
2 tbsp wholegrain mustard
3 tbsp white anchovies
1 clove garlic, finely crushed
Juice of a lemon
3 tbsp olive oil
A handful freshly chopped parsley
Maldon salt and crushed pepper

METHOD

  • Toss the green beans, kidney beans and butter beans then shake all the dressing ingredients together well (in a jar).
  • Toss through beans - this can be made ahead of time.
  • Season to taste.

 

POTATO SALAD

INGREDIENTS

500g cooked baby potatoes do season the potatoes as you cook them
10 garlic cloves
2 sticks rosemary
3 tbsp olive oil
Maldon salt and pepper
1 cup mayo
2 tbsp yoghurt
2 tbsp capers chopped
2 spring onions, finely chopped
Salt and pep per
1 tbsp dijon mustard

METHOD

  • Crush the baby potatoes, toss in a hot pan with garlic, rosemary and olive oil until crunchy - about 10 minutes or roast in the oven at 200C for 20-30 minutes until golden.
  • Mix the mayo, yoghurt, capers, spring onion, salt and pepper and drizzle over the crushed potatoes.

TAGS: recipes, Homegrown Tastes South Africa