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 …
- 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).
- 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.
- 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.
- 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