Local has never been this ‘lekker’! Try our chefs recipes for a twist on the traditional in celebration of Heritage Day on 24 September.
Submitted by Chef Hayley Sutherland
420g Cake Flour
10g Instant Yeast
Jam for the top
- Mix all the dry ingredients together and rub the butter into the flour.
- Add the yeast and mix with the water, milk and the egg, knead for about 10 minutes to form soft dough.
- Prove for 45 minutes, shape into 20 balls divided between 2 tins.
- Prove again for 45 minutes then egg wash.
- Bake at 180°C for 25 minutes
Volkskombuis Stellenbosch Chicken Pie
Submitted by Chef Mark Coombe
1 Medium onion (peeled and sliced)
1 Medium carrot (peeled and sliced)
1 Stalk celery (sliced)
1 Clove garlic (peeled, crushed)
2 Whole bay leaves
3 Robertson’s black peppercorns
3 Whole Robertson’s cloves
1 tbs Olive oil
1 1/2 lt Water
1 Whole chicken, (rinse well)
1 1/2 tbs Sago (soak for 1 hour in boiling water)
150 g Mushrooms (sliced)
1 tbs Cake flour
100 ml Water
2 Pinches Robertson’s salt and pepper to taste
500 g Puff pastry
50 ml milk
Place all the stock ingredients in a large stockpot. Add olive oil and then all other stock ingredients.
Sauté for ± 3 minutes, before adding the chicken. Add cold water to cover the chicken. Heat to boiling point, reduce the heat and simmer until the chicken is just cooked. Do not overcook the chicken. Remove the cooked chicken.
Remove the carrots, onions and celery – set aside and blend. Strain the remaining stock.
In another saucepan, pan-fry the mushrooms, and add the white wine. Simmer to reduce the wine. Add the sago and add the strained stock. Stir. Mix the flour with 100ml of water. Add flour mixture to the mushroom and stock mixture and stir until the sauce thickens. Remove from the heat. Remove the skin from the chickens and blend in a food processor to a paste. Flake the meat from the bones. Add the chicken skin ‘paste’ to the flaked chicken mixture. Pour the sauce over the chicken mixture and mix thoroughly. Add salt and pepper, if needed, to taste. Pour the chicken mixture into your pie dish.
Roll out the puff pastry on a dusted working surface, before laying over the chicken filing. Roll the pastry over the chicken mixture and fold the sides in as desired. Brush the pastry with the milk and egg mixture and bake in the oven at 180º C for ± 40 minutes until pastry is golden brown and crispy.
Gooseberry Sago Pudding
Submitted by Chef Charne McLaughlin
- 100g gooseberries
- 50g sugar
- 1 cup sago, soaked in water overnight
- 1ℓ milk
- 1 vanilla pod
- 1 cinnamon stick
- 30ml salted butter
- 3 egg yolks
- 6 egg whites
- 125ml castor sugar
- 1 cup castor sugar
- 3 cups water
- 5 egg whites
- ¼ tsp cream of tartar
- Cook the gooseberries and 50g sugar together for about 8 minutes. Drain the sago that soaked overnight. Boil the sago, milk, vanilla pod and cinnamon together, and add butter. Whisk the egg whites to soft peaks, add castor sugar. When the sago is transparent and sauce becomes thick, remove it from the heat and add the egg yolks. Fold in your egg whites and then the gooseberry mixture.
- Place in a greased ovenproof dish and bake for 30min at 180°C, depending on size. I normally make it in individual dishes and bake for less time.
- For the meringue, bring sugar and water to a boil to make a sugar syrup. In an electronic mixer beat egg whites to soft peaks and add the cream of tartar. Add the sugar syrup to the egg white mixture and mix slowly till glossy. Place meringue on top of the pudding and burn the meringue with a blowtorch (pop it under the grill for a few minutes if you don’t have one). Serve with crème anglaise on the side.
Malva Pudding in a Potjie
Submitted by Chef Charne McLaughlin
For the batter:
1 Cup flour
1⁄2 tot Bicarbonate of soda
1 Cup white sugar
1 tot Apricot jam
1 tot Vinegar
1 tot Melted butter
1 Cup milk
For the sauce:
1⁄2 Cup cream
1⁄2 Cup milk
1 Cup sugar
1⁄2 Cup hot water
1⁄2 Cup butter
- Light the fire. You need fewer coals than when braaing steak, but you’ll need a steady supply once the pudding is baking. Use butter to grease your no.10 flat- bottomed baking potjie.
- Sift the flour and the bicarbonate of soda into a large bowl and stir in the sugar (you don’t need to sift the sugar).
- In another mixing bowl, whisk the egg and then add the jam, vinegar, butter and milk, whisking well after adding each ingredient.
- Add the egg mixture to the dry ingredients and mix well.
- Pour the batter into the potjie, put on the lid and bake for 50 minutes, making sure to place some coals underneath the potjie and on top of the lid. But be careful not to add too much heat as burning is a big danger. While the pudding is baking, add a few fresh hot coals to the bottom and top of the potjie.
- When the pudding has been baking for about 40 minutes, heat all the sauce ingredients in a small potjie over medium coals. Keep stirring to ensure that the butter is melted and the sugar is completely dissolved, but don’t let it boil. If you want a (slightly) less sweet pudding, use half a cup of sugar and a full cup of hot water for the sauce, instead of the other way round.
- After about 50 minutes of baking, insert a skewer into the middle of the pudding to test whether it’s done. If the skewer comes out clean, it’s ready.
- Take the pudding off the fire and pour the sauce evenly over it. Leave the pudding to stand for a few minutes before serving it warm with a scoop of vanilla ice cream, a dollop of fresh cream or a puddle of vanilla custard. A good way to keep the pudding hot is to put it near the fire.
Curried Banana Chutney
500g Ripe bananas
250g White granulated Sugar
10ml Sunflower oil
10ml Mild curry powder
50ml white vinegar
10ml Lemon juice
Pinch of salt
In a medium saucepan, melt the butter with the sunflower oil and add the curry powder. Very gently fry the curry powder for 3 – 5 minutes. Meanwhile, Peel and crush the bananas. (Smooth or chunky, up to you). Add the banana to the saucepan and fry with the spices for 3 – 5 minutes, add the sugar and stir over low heat until the sugar has dissolved. Once the sugar has dissolved, increase the heat and cook on high, stirring regularly, do not let it catch on the bottom of the pot.
Cook for 8 – 10 minutes, remove from heat and bottle. Serve with curries, Bobotie and other spicy foods.
500g Bread flour
60ml Oil (vegetable, olive)
350ml Luke warm water
Place the water, salt and oil in the bottom of a stand mixers bowl, float the flour on top and sprinkle the yeast over. Put the dough hook in place and close the mixer, let the mixer run at a slow speed for around 20 minutes to get a smooth, elastic dough.
Mix the dry ingredients together starting first with the salt and flour, followed then by the yeast. Make a well in the centre, add in the oil and incorporate into the dry ingredients. Pour out onto a clean surface, create another well and slowly add the water until a soft, warm, pliable dough has been achieved. Start kneading and stretching the dough, until a piece of dough can be stretch thinly without breaking and light can be seen through it. This process can take 20 to 40 minutes. If the dough sticks, oil the work surface. Work slowly and diligently, the process is worth it. With oiled hands, remove the silken dough, form a ball and place in an oiled dish, cover, and let it double in size in a warm spot for around an hour. Prepare your cast iron potjie loaf tin with a generous amount of butter and a good coat of flour. Once doubled in size, remove the dough and knock back, ensuring to puncture all dough bubbles, and roll neatly into a dough ball. By placing your hand onto the top of the ball, roll into a sausage as long as your potjie loaf tin. Stretch out the dough and gently drop it into the loaf tin. Let it prove until double in size again. Glaze with an egg wash, place the lid onto your loaf tin and place the tin directly into your fireplace, surrounded closely by moderately hot coals, placing a few on top of the lid. Let the loaf bake for around 20 to 30 minutes turning the tin to ensure an even bake until the loaf is light, golden and hollow when tapped. Turn out, cool slightly and enjoy a thick warm slice with fresh farm butter!