FRIDAY FOOD FEATURE: Ice Tea and Venison Pate a la Bartholomeus Klip Farmhouse
FRIDAY FOOD FEATURE:
Ice Tea and Venison Pate a la Bartholomeus Klip Farmhouse
The twin sisters Louise and Lesley Gillett have woven a tapestry of the ingredients and flavours which form part of the varied menus served at the luxurious Bartholomeus Klip Country Retreat in their book Life on a Cape Farm (Struik). We would like to share the ice tea recipe as well that of the venison pate with you …
ICE TEA
Ingredients:
- English tea ( 6 bags)
-
1 sliced lemon and 1 sliced orange
-
1 1/2 cups of castor sugar (add to taste)
-
Mint leaves (add to taste)
-
Boiling water (depends on the size of the bowl).
Preparation:
- Put castor sugar in the bowl, and fill up the bowl with boiling water.
-
Put in the tea bags and the mint leaves and let it stand until it has cooled off.
-
After it has cooled off slightly and the tea bags have drawn, remove the tea bags from the mixture as well as the mint leaves.
-
Add the sliced lemon and orange and some additional mint.
-
Allow to cool completely by placing in the fridge.
-
Remove the orange, lemon slices and mint and serve chilled with a fresh mint leaf.
-
You can also add Rooibos tea bags if desired.
VENISON PÂTÉ
Ingredients:
- 2 tbsp olive oil 6 cloves garlic, peeled and crushed
-
1 kg venison, cubed (we use eland)
-
2 tbsp molasses
-
2 tbsp golden syrup
-
1 cup beef stock
-
2 bay leaves
-
60 g butter
-
1 onion, peeled and chopped
-
120 g streaky bacon, diced
-
1 x 250 g punnet button mushrooms, thinly sliced
-
salt and pepper to taste
-
100 ml crème fraîche to assemble
-
100 g butter
-
extra bay leaf.
Preparation:
- Heat the olive oil over medium heat in a large heavy bottomed saucepan and fry the garlic for 12 minutes.
-
Add the venison and fry for 5 minutes until sealed the meat should be browned on all sides.
-
Add the molasses,syrup anda ¾ cup of the stock, and stir.
-
Add the bay leaves and simmer for 1½ hours.
-
Remove from the heat and set aside to cool.
-
Strain the mixture through a sieve and set aside the stock.
-
Melt the butter over low heat and fry the onion, bacon and mushrooms.
-
Season to taste.
-
Place the venison and the mushroom mixtures into a food processor. Pulse gently, as you want a smooth pâté consistency. If the mixture is too dry and does not come together, add some of the remaining stock.
-
Taste and add seasoning if necessary, then add the crème fraîche and pulse for 1 minute.
-
To assemble: Spoon the pâté into a serving bowl and melt the butter in a saucepan over medium heat. Pour the melted butter over the pâté to seal.
-
Garnish with a bay leaf and refrigerate for 30 minutes. Serve with crusty farm bread or melba toast.
Create your own little piece of delicate country haven at home a la Bartholomeus Klip Farmhouse, South Africa!
South African Tourism Company
Tel: +27 (0)21 794 9050
Mobile: +27 (0)827 823 142
Fax: +27 (0)21 794 9995
Email: res@south-african-hotels.com
Website: http://www.south-african-hotels.com
Website: https://www.south-african-lodges.com
No comments