Cape Town - The seasonal harvest of new cookbooks is arriving in ever-increasing numbers and, once again, fans will have an appetising and diverse choice to browse through.
One title that, I think, is going to be right at the top of the pile of popular local publications is Life On A Cape Farm by Lesley and Louise Gillett. It’s filled to the brim with mouth-watering recipes from these twin sisters who hold the posts of chef and manager of historic farm Bartholomeus Klip. Along with growing wheat and raising sheep, this is a renowned guest farm where guests and their palates are pampered from brunch through tea, game drive snacks and dinner.
The farm is situated in the Elandsberg, not far from Hermon, where the owners also look after a 4 000-hectare nature reserve protecting two rare fynbos vegetations, and the rarest reptile in southern Africa, the geometric tortoise.
Readers are drawn into life on Bartholomeus Klip from dawn, when the fish eagles call over the dam and the guinea fowl wake, until the moon rises over the tranquil fields and veld. We meet many of the staff, most of whom are members of large families who have lived in the region for generations.
Louise not only changes menus seasonally but often daily, as local ingredients become available, usually from the garden. She sources produce from the Riebeek valley, is inspired by heritage Cape fare, and is equally adept at creating new, updated dishes that meet inter- national gastronomic standards.
One of the most delectable spreads awaiting guests is the brunch buffet, a menu that caters for every taste and well illustrates stylish country cooking at its best.
We offer you four of the delicious items that could make the basis of leisurely weekend feasts.
* Life on a Cape Farm is published by Struik Lifestyle.
Brunch menu at the farm
Banana bread
Granola
Baked vanilla pears
Coconut flapjacks with pomegranate molasses
White chocolate muffins
Haddock frittata
Muesli tart
Buffalo yoghurt and double-cream panna cotta with berries and farm honey
Roosterkoek with streaky bacon and scrambled eggs
Vegetable fritters with poached eggs
Coconut flapjacks with pomegranate molasses
This is a trendy version of an old favourite that is sure to be a hit on any brunch table.
Remember that you can make your own coconut milk using desiccated coconut (4tbs desiccated coconut to 450ml very hot water, leave 30 minutes, then strain, pressing down on the coconut.) If coconut milk does not appeal, use your own recipes for the flapjacks and add this sophisticated pomegranate topping.
You could go further and add dollops of cream cheese, mascarpone or whipped cream for an irresistible treat, depending on how rich the rest of your menu is.
Makes 20 flapjacks
Flapjacks:
8 eggs, separated
2 cups coconut milk
1tsp vanilla essence
Pinch salt
2 cups cake flour
2tsp baking powder
3tbs butter
Pomegranate molasses:
2 cups pomegranate juice
½ cup white sugar
¼ cup lemon juice
1tbs glucose
Flapjacks: Mix the egg yolks, coconut milk, vanilla essence and salt. Sift the flour and baking powder and fold into the egg mixture. Whisk the egg whites until soft peaks form then fold into the batter. Melt the butter in a non-stick pan over medium heat. Drop tablespoonfuls of the mixture into the pan and fry for 2-3 minutes on each side until golden brown, adjusting the heat to ensure that the flapjacks do not burn.
Molasses: Heat the pomegranate juice, sugar, lemon juice and glucose in a large saucepan over medium heat. Stir until the sugar has dissolved. Reduce heat and simmer for 30 minutes or until mixture has a syrupy consistency and has reduced by half. Leave to cool.
To assemble: Place the flapjacks on a platter and ladle over the pomegranate molasses.
Haddock frittata
You could use smoked snoek in place of haddock. Chef Gillett suggests a vegetarian version by replacing the haddock with peas and the basil with mint.
Serves 6
30g butter
8 eggs
185ml milk
Pinch each of sea salt, ground black pepper
1 potato, peeled and coarsely grated
1X250g pkt haddock, flaked
¼ cup shredded basil leaves
Buttered toast to accompany
Heat the butter in a non-stick frying pan with an ovenproof handle over medium heat. Whisk together the eggs, milk, seasoning and potato. Preheat the oven grill. Pour the egg mixture into the pan and add the haddock. Sprinkle over the basil and cook for 3 – 4 minutes, until the frittata starts to set around the edges. Transfer pan to oven and grill for 15 minutes or until set. Serves 6.
Baked vanilla pears
If you haven’t got saffron, just omit it. If you cannot find Forelle pears, use Packhams Triumph, there are still plenty around. You can also simmer the pears in sugar syrup on top of the stove for a cheaper option.
1 cup water
1½ cups honey
1 vanilla pod, split
1 slice fresh root ginger
20g lemon rind
1 tbs lemon juice
2 strands saffron
10 large Forelle pears, peeled
1 x 500g plain yoghurt
Preheat oven to 180deg C. Heat all the ingredients, except the pears, in a saucepan over low heat for 10 minutes, stirring occasionally. Cut each pear in half lengthwise, and remove core. Place the pears, cut side up, in a deep ovenproof dish. Pour over the syrup and bake for 30 minutes, basting the pears occasionally during baking time. Prick pears with a skewer to see that they are tender before you remove them from the oven. They can be served hot or cold with dollops of yoghurt.
Vegetable fritters with poached eggs
The chef serves four fritters and one poached egg to every diner, but you may prefer fewer fritters, depending on appetite.
This is a delicious way of presenting trendy vegetarian fare that will be savoured by carnivores as well.
Vary the herbs – fresh marjoram or thyme could make a change from basil. Marjoram is good with eggs.
Fritters:
100g feta cheese, crumbled
1 large potato, peeled and coarsely grated
1 large carrot, pared and coarsely grated
1 large baby marrow, coarsely grated
½ onion, peeled and coarsely grated
1tbs finely chopped fresh basil
2tbs flour
Salt and pepper
4 large eggs, separated
Canola oil
Poached eggs:
1tbs white wine vinegar
6 eggs
To assemble:
50g sour cream
Ground black pepper
Fresh herbs
Fritters: Mix the feta, potato, carrot, baby marrow, onion and basil. Add the flour, season and mix well. Add the egg yolks and stir to combine. Whisk the egg whites until stiff and fold into the mixture.
Heat some oil in a non-stick frying pan and drop heaped tablespoonfuls of the mixture into the pan. Fry for about 4 minutes a side, then drain on paper towel. Makes 24 fritters.
Poached eggs: Bring a large saucepan of water to the boil and, while stirring the water, add the vinegar. Crack the eggs into the water and poach each for 5 minutes until set. Remove from the pan.
To assemble, place 4 fritters on top of each other. Top pile with an egg, a dollop of sour cream, a grind of black pepper and a herb garnish. - Cape Argus