Stellenbosch inspired comfort dishes to try at home

• For the braised broccoli:300–400 g thinly sliced kingklip, skinned and filleted
• Sea salt and freshly ground black pepper
• Thick mayonnaise
• ¾ cup polenta
• ¾ cup finely grated Parmesan
• Sunflower oil
• Lemon slices

• 1–2 tbsp. olive oil
• About 400 g broccoli, sliced lengthways
• 1 clove garlic, chopped
• 2-3 anchovy fillets, chopped
• 1 split red chilli
• ½ cup good quality vegetable stock
• Sea salt and freshly ground black pepper

Method:

1. Season the fish slices. Coat with mayonnaise and dip into a bowl mixed with polenta and Parmesan. Heat oil in a pan and shallow-fry fish for 2 minutes on each side or until crisp and golden. Use tongs. Serve kingklip with lemon slices.
2. Heat the olive oil in a pan and add the broccoli. Stir in the garlic, anchovies and chilli.
3. Add the stock and cook, uncovered, for 5 minutes or until tender. Add more stock if necessary. Season to taste and serve with kingklip.

Ostrich fillet with vegetables in a red wine sauce

Ostrich is a meat you will find at a few restaurants in Stellenbosch and it is both healthy and succulent. This recipe is served with creamy mushrooms and sweet potatoes, making it a hearty winter meal.

Ingredients:

For the ostrich

• 1 tbsp. olive oil
• ½ onion, chopped
• 1 clove garlic, chopped
• 175g ostrich fillet
• Salt and freshly ground black pepper

For the red wine sauce:

• 125ml red wine
• 25g butter

For the creamy mushrooms:

• Olive oil
• 100g mushrooms, sliced
• 1 clove garlic, chopped
• 150ml double cream
• 2 tsp wholegrain mustard
• Splash of white wine
• Salt and freshly ground black pepper

For the potatoes:

• Olive oil
• ½ onion, chopped
• 1 clove garlic, chopped
• 1 sweet potato, cubed
• ½ tsp cumin seeds
• ½ tsp paprika
• Pinch chilli flakes
• Salt and freshly ground black pepper

Method:

1. For the ostrich: heat the olive oil in a frying pan, add the onion and fry for 3-4 minutes or until softened. Add the garlic and fry together for 1 minute. Add ostrich and fry until golden brown. Remove the ostrich from the pan, set aside to cool down. Once cooled, slice.
2. For the red wine sauce: pour the red wine into the used pan, set the stove to high and allow to simmer until red wine is reduced by half. Add the butter and stir until combined.
3. For the creamy mushrooms: heat the olive oil, add the mushrooms and fry for 3-4 minutes or until golden brown. Add the garlic and fry for 1 minute. Stir in the cream, mustard and white wine. Season with salt and pepper. Allow to simmer for about 8 minutes or until liquid has reduced slightly.
4. For the potatoes: heat the olive oil in a pan and fry the onion until soft before adding garlic and frying for 1 minute. Add the sweet potato, spices, salt and pepper and fry for 8 minutes or until the potato is soft and golden brown.
5. Place the potatoes on a large serving plate, topped with the creamy mushrooms and ostrich slices. Drizzle over the red wine sauce and serve.

Recipe credit: BBC Food and Taste Magazine.

Images:

http://www.tastemag.co.za/

http://colin.se/wp-content/uploads/2013/06/Kapstaden.-Stellenbosch-Vineyard.jpg

http://thebigeasyrestaurant.co.za/