Order now to receive the last box of 2020, on Thursday December 17th

Medium Box Recipes 20/08/2020

Join us at 6pm Thursday, 20th August for a live UCOOK Along with the very talented Vanie Padayachee. 

Vanie previously owned the Indian-inspired restaurant Marigolds in Franschhoek. These days, she’s cooking up a storm at Sabora Tented Camp, Singita, Tanzania. 

Tune in at 6pm when Vanie will show us how to make her delicious Rustic Butternut & Brie Quiche — LIVE on our Instagram channel @ucook.market. You will take away some valuable skills as she will be demonstrating how to make homemade shortcrust pastry (your taste buds won’t be disappointed). Think crisp buttery pastry, warm roasted butternut and oozy brie cheese. If you are vegan simply roast the root vegetable filling to create a beautiful salad with nut-style Camembert. 

Vanie’s Rustic Butternut & Brie Quiche

Golden crumbly homemade pastry with Naturally Organic roasted butternut, Simply Fresh onion and garlic, and Umthunzi thyme with an oozy Dalewood brie quiche filling. Delicious! 

 Pastry 
  • Preheat the oven to 180°C.
  • Place 185g of flour, ½ tsp of salt and 100g of the Cream of the Crop butter into the food processor.
  • Blitz till the mixture resembles breadcrumbs.
  • Add 3 tbsp of ice cold water (one at a time) until all is incorporated and mixture forms a workable dough ball.
  • Remove from the processor and allow it to rest for 15 minutes.
  • Grease a loose bottom pie dish or a baking tin/oven dish.
  • Press the pastry into the bottom and the sides of the pie dish.
  • Prick the bottom of the pastry shell a couple times with a fork. Cover the pastry with a large square of baking paper or tin foil. Pour a large handful of baking beans (or any heavy dried ingredients from your pantry e.g. rice, dried beans etc) on top of the paper/foil into the base of the pastry shell – this stops the base of the pastry puffing up with air bubbles.
  • Blind bake/pre bake the pastry base for 20 minutes. 
  • Remove from the oven and allow to cool.
 
Roast Veg Mixture
  • On a roasting tray, evenly spread 1 butternut cut into medium cubes, 1 thinly sliced onion, 1 clove of crushed garlic, 2 sprigs of thyme. 
  • Toss in a generous amount of olive oil, season to taste and roast in the oven at 180°C for 25 minutes.  
 
Savoury Custard Mixture
  • In a bowl whisk, 5 eggs, 2 cups of Mysthill cream and a handful of chopped Umthunzi parsley. 
  • Season with salt and pepper. 
 
Assemble the quiche 
  • Turn the oven down to 160°C.
  • Place the roasted veg mix into the cooked pastry shell.
  • Scatter over some cubes of Dalewood Brie. 
  • Pour the custard mixture over and bake for 40 minutes until the quiche is light, golden brown – set.
  • Allow to rest for 10 minutes.

    CHEF’S TIP:

    What is baking blind? It is the process of pre-baking a pastry shell without the wet filling, in order for the pastry to be cooked through. So that when the wet filling is added and baked again it does not turn the pastry soggy. 

     

    Breakfast Crêpe

    Thin and delicate French-style pancakes with sweet and tangy Simply Fresh gooseberry jam. 

    • Put the gooseberries and some sugar into a small pot – let that simmer on a low heat. Squish the berries with a spoon as they soften. 
    • When the berries are broken up but still chunky, take the pot off the heat and season further with sugar to taste. 
    • In a bowl, combine 150g flour, 2 tbsp sugar and a pinch of salt. Whisk in 2 eggs, 125 ml of Langvallei milk and ½ tsp vanilla until smooth. Gradually add another 250ml of milk, stirring constantly. Whisk in 1 tbsp of Cream of the Crop melted butter.
    • Heat a non-stick pan over medium heat. When the skillet is hot, brush with a little more softened butter.
    • For each crêpe, pour about 3 tbsp of batter in the centre of the skillet. Tilt the skillet to spread the batter evenly, until it covers the bottom of the skillet. When the edge peels off easily and begins to brown, it's time to flip the crêpe with a spatula. Continue cooking for 10 seconds, until cooked through, and remove from the skillet.
    • Place the cooked crêpes on a plate as you go. Cover with tin foil to keep them from drying out and so they stay warm.

    CHEF’S TIP:

    A crêpe or crepe is a type of very thin pancake. Crêpes are usually of two types: sweet crêpes and savoury galettes.

     

    French Soufflé Omelette

    An omelette like no other – soft, fluffy and a showcase of love. Whip your breakfast game into shape with this showstopper, served sweet or savoury.

    • Separate 3 eggs. Whisk the yolks with a pinch of salt (and black pepper if savoury). 
    • In a large bowl, whisk the egg whites until firm glossy peaks form. You can use an electric whisk or some good ol’ fashioned elbow grease.
    • Add half the beaten egg whites to the yolks and stir well until whites are thoroughly combined. This is to make the soufflé base. Add some grated Mysthill young cheddar and chopped Umthunzi parsley. 
    • Using a spatula, gently fold in the remaining egg whites until well combined. Be careful not to knock too much air out.
    • In a heavy based pan, melt some Cream of the Crop butter over a medium heat, until foaming. Scrape the soufflé mixture into the pan and spread out evenly. Cover and cook until the bottom of the omelette is golden and the top is just barely set. Add some more grated cheese and cook for a further minute until the egg is nicely set.
    • Carefully slide the omelette out the pan onto a warmed plate, fold over and serve immediately.

    CHEF’S TIP:

    You can make a sweet version of this. Simply remove the cheese and fill the finished omelette with berry compote and a dusting of icing sugar. 

     

    Honey-Caramelised Banana with Granola & Yogurt 

    A sumptuous take on breakfast granola.

    • Cut some Naturally Organic bananas into bite-sized pieces. 
    • Place a pan over medium heat with a knob of Cream of the Crop butter butter, and 1-2 tbsp of either maple syrup/honey/sugar.
    • Add your bananas and cook until caramelised. Remove the bananas from the pan when they are golden and delicious.
    • Plate up the caramelised bananas and top with your crunchy Seed & Circus granola. Add a dollop of creamy Gay’s yoghurt, just ‘cause. 

    NUTRITIONAL BENEFIT: 

    Yogurt can be high in protein, calcium, vitamins, live culture, and probiotics which can enhance the gut microbiota.

     

    Franck’s Duck breast with Gooseberry Gastrique
    Caldhame Seared Duck breast, with sticky Simply Fresh Gooseberry gastrique sauce, served with roasted Naturally Organic parsnips and Field Fresh mangetout.

    • Preheat the oven to 220°C. Slice the parsnips in batons and spread evenly on a baking tray. Coat in oil and season to taste. Roast for 30 minutes, shifting half way. 
    • Pat the Caldhame duck breast dry with some paper towel. Using a sharp knife, score the fat by cutting slits through the surface of its skin in a broad cross-hatch pattern – without going too deep and piercing the flesh. Season and set aside until frying.
    • Place a pan over a medium heat with a small drizzle of oil and a knob of Cream of the Crop butter. Add a handful of gooseberries and sauté for 2-3 minutes until softened. Reduce to a low heat and stir in 35g white wine vinegar, 50g of sugar. Mix well and allow the sauce to thicken for 2-4 minutes until reduced by half. 
    • Squeeze in half a sachet of liquid concentrated chicken stock, stir through for a minute, and add black pepper to taste. Remove from the pan on completion. Cover to keep warm and set aside for serving. 
    • Return the wiped down pan to a medium heat. When hot, place the duck breast in the pan, skin-side down, without oil (the duck breast will render its own fat). Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, flip, and cook for 2-4 minutes on the other side. Remove from the pan on completion and allow to rest for 3 minutes before slicing.
    • Blanch the mangetout in a pan of salted boiling water for 1-2 minutes until cooked through but still crunchy. 
    • Plate up your crispy parsnips, mangetout and sliced duck breast and drizzle over that delicious gooseberry gastrique. Bon Appétit! 

      CHEF’S TIP: 

      The duck breast and gooseberry gastrique was inspired by Franck Dangeuex from the Food Barn. 

       

      Sword Fish in Beurre Noisette
      Pan seared Greenfish swordfish in brown butter sauce, with crispy Simply Fresh potatoes and charred Umthunzi/ Valota baby gem lettuce. 

      • Preheat the oven to 200°C. Cut your potatoes into small bite sized pieces. Spread evenly on a tray, coat oat in oil and season to taste. Roast for 30-40 minutes until crispy. 
      • Cut the baby gem in half longways, and then in half again longways. Season the swordfish on both sides. 
      • When you have 10 minutes left on the potatoes. Place a griddle pan over a high heat with a drizzle of oil. When hot, cook the baby gem for 3 minutes on each side until charred. Remove from the pan, squeeze over a little lemon juice and season to taste. 
      • While the lettuce is cooking, Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the Greenfish swordfish for 2-3 minutes on each side. Remove from the heat and keep warm.
      • Add 50g of Cream of the Crop butter to the pan and watch over it as it begins to foam and turn nut-brown (3-4 minutes). When butter is dark brown, and smells toasty and caramelised, add a good squeeze of Naturally Organic lemon juice to taste – do not taste the butter immediately, wait until it cools down a little bit as it will be very hot.
      • Plate up the charred baby gem, crispy potatoes and swordfish. Pour the brown butter over the fish. Garnish with some chopped Umthunzi parsley. 

      NUTRITIONAL BENEFIT:

      Buerre Nosiette is brown butter, which is made by cooking butter long enough to turn the milk solids brown. It has the most incredible rich nutty flavour. 

       

      French Sausage Cassoulet Recipe
      Frankie Fenner Beef Bourguignon Sausage and white bean French casserole in a flavourful vegetable and tomato sauce. 

      • Preheat the oven to 180°C. Heat a large pan over a medium heat with a drizzle of oil. When hot, add the Frankie Fenner sausages to the pan and cook over a medium heat for 10 minutes, turning every now and then until nicely browned on all sides.
      • Meanwhile, trim a couple sticks of Simply Fresh celery and peel a few Naturally Organic carrots – cut them into diagonal slices about 1.5cm thick.
      • Add 2 Simply Fresh onions (halved and sliced) to the frying pan and cook with the sausages for 6-8 minutes, stirring regularly until softened and lightly browned. In the final 1-2 minutes, add 2 crushed Simply Fresh garlic cloves and cook until fragrant. 
      • Transfer the contents of the frying pan into a large, flameproof casserole dish.
      • Stir in the celery, carrots, 2 tins of tomatoes, 150ml red wine (or water) and 300ml cold water. Then sprinkle over 1 tsp caster sugar and 1 tsp dried chilli flakes. Stir in 1 bay leaf and some thyme and season with lots of ground black pepper.
      • Bring the cassoulet to a simmer on the hob, then cover with a lid and transfer to the oven. Cook for 45 minutes.
      • Take the casserole out of the oven and stir in 1 tin of butter beans and 1 tin of cannellini beans. Cover with the lid again and put the dish back in the oven for another 30 minutes.
      • Just before the cassoulet is ready, prepare the garnish. Chop a handful of Umthunzi parsley and toss with some Naturally Organic naartjie zest in a small bowl.
      • Serve large portions of the cassoulet in deep plates or wide bowls with a good sprinkling of the zesty parsley garnish on each one.
      • Serve with crusty bread to mop up all the luscious sauce. 

      CHEF’S TIP:

      Cassoulet – a French dish of white beans baked with meats – takes its name from its cooking pot, the cassole d'Issel. Originating in Languedoc in southwest France, cassoulet was once simple farmhouse fare, but it has been elaborated into a rich and complex dish.

      Smoregus Board

      Léo’s onion & rosemary chutney, Frankie Fenner beef bourguignon sausages, Knead mini baguette, Cream of the Crop butter, Dalewood brie, Mysthill young cheddar, sliced Terra Madre apple, Simply Fresh gooseberries and Umthunzi thyme leaves. 

      • Preheat the oven to 180°C – cook the Frankie Fenner beef bourguignon sausages for 30-40 minutes, or until cooked to your liking. Slice when cool enough to handle. 
      • Get a platter or chopping board, and arrange Léo’s onion & rosemary chutney in a ramekin, add: the sliced Frankie Fenner sausage pieces, Knead mini baguette slices, sliced Dalewood brie, Mysthill cheddar, sliced apple, a handful of gooseberries, and a knob of Cream of the Crop butter. Garnish with thyme leaves and tuck in!

      CHEF’S TIP:

      Also a great picnic option, pack it all up and enjoy in the fresh air. 

       

      Slow Roasted Fennel Salad

      The best way to treat your Naturally Organic fennel bulb.  

      • Quarter the fennel bulb – place on a roasting tray with some fresh herbs of choice. Coat in oil and season well. 
      • Roast for about 1 hour at 160°C, until the fennel is soft and caramelised.
      • Toast up some sliced Schoon country loaf bread with a bit of olive oil – you could even make some croutons if you’re up for it! 
      • Rinse and shred some Umthunzi/ Valota baby gem lettuce leaves. 
      • In a pan over medium heat, toast up any type of nuts that you find in the kitchen cupboard until golden. Remove from the pan and roughly chop when cool.
      • Season some Gay’s yogurt with a dash of olive oil, a squeeze of Naturally Organic lemon and some salt. 
      • Dish up your baby gem leaves, top with the fennel, drizzle over some yogurt dressing, and scatter over some toasted nuts. Serve with your crusty bread on the side. 

      NUTRITIONAL BENEFIT: 

      Fennel enhances bone health and is great for lowering blood pressure because of its high levels of potassium. Fennel is also used in Ayurveda for its cooling effects on the body, and to calm nerves and promote mental clarity. 

       

      French Onion Soup

      Rich and flavorful onion broth with a melted Mysthill cheddar brie crouton.

      • Heat 2-3 tbsp Cream of the Crop butter in a pan over a low/medium heat and caramelise 1kg of thinly sliced onions very slowly. This should take about 50 minutes; if it’s hurried, the onions could burn and give the soup a bitter taste. 
      • Dab the onions with a little kitchen paper to remove any excess fat. Pour over 1 litre of good quality liquid beef stock and stir until the soup comes to the boil. Simmer the soup for 5-10 minutes. 
      • Season your soup to taste, and add a pinch of sugar. Just before serving the soup, slice your Knead baguette bread and rub the slices with garlic. 
      • Preheat the grill on high. Spread a little mustard on the slices and sprinkle them heavily with grated Mysthill cheddar cheese. Grill your slices in a hot oven for a minute or until the cheese has melted, then float a few slices on top of the soup. 

        CHEF’S TIP:

        This recipe was inspired by Silwood Cooking School. 


        Duck Fat French Fries

        The perfect homemade crispy french fry. What dreams are made of!

        • Preheat your oven to 165°C. Line a baking sheet with tin foil. Begin by peeling your Simply Fresh potatoes fully. Cut the potatoes into equally sized french fry shapes. Place potatoes into a bowl of cold water and place in the fridge for 30 minutes. This will remove the extra starch from your potatoes and help to crisp them up.
        • Add a ¼ cup of duck fat to the lined baking sheet and heat in the oven until the fat is melted and smoking hot. You can test it is hot enough by dropping pieces of potato in to see if it sizzles. 
        • Remove potatoes from water and place on a paper towel to dry. Roll another paper towel out and pat fully dry.
        • Transfer potatoes to the prepared baking sheet. Season wedges again with salt.
        • Bake in the preheated oven for 40 minutes. Increase oven temperature to 230°C. Turn potatoes onto their sides and bake for 10 minutes. Flip over and cook on the other side until golden brown, about 10 minutes more.

        CHEF’S TIP: 

        Serve with a creamy french style mayonnaise or Vanie’s Rouille (see recipe below).

         

        Croque Monsieur

        Croque monsieur is a french ham and cheese toastie with a creamy bechamel sauce topping. Utter Bliss! 

        • Preheat the grill on high.
        • To make the bechamel sauce: add a small knob of Cream of the Crop butter to a pot, once melted add a spoonful or enough flour to create a paste (this is called a roux) – allow to cook for 1 minute. Remove from the heat and slowly whisk in enough Langvallei milk until you have a medium thick sauce consistency. Return to the heat and cook down for a couple minutes until the sauce has thickened. Season with salt, pepper and a pinch of nutmeg. 
        • Lightly toast the Schoon country loaf slices in the toaster. 
        • Lightly spread one side of each piece of toast with dijon or grainy mustard. 
        • Place a slice of ham on the mustard side of one piece of toast, spread a spoonful of bechamel on the ham and top with some slices of Mysthill young cheddar and sandwich together with the remaining piece of mustard toast.
        • Spoon on more bechamel on the top of the sandwich. 
        • Place on a baking tray and cook under the grill, until the cheese has melted and the bechamel top is turning golden. 

          CHEF’S TIP:

          Serve with an Umthunzi baby gem lettuce salad in a simple vinaigrette. 

           

          Vanie’s Rouille
          Vanie’s take on Rouille is a cayenne spiced and garlic style mayonnaise. 

          • In a food processor, blend 2 egg yolks, 4 cloves of mashed or grated Simply Fresh garlic, and 1 tsp cayenne pepper. Blend for 30 seconds. 
          • Set the food processor to medium speed and very slowly drizzle in half a cup of olive oil until emulsified. Season to taste. 
          • Store in the fridge for up to 5 days. 

          CHEF’S TIP: 

          Rouille is traditionally served with fish or fish soup. But the options are endless with Vanie’s rouille. Perfect for sandwiches or serve as a condiment to chicken, shellfish, red meat, or french fries.

           

          Crudites Platter with Lemon Herb Yoghurt dip

          Creamy Gay’s yogurt dressing flavoured with Naturally Organic lemon, Simply Fresh garlic and fresh herbs – surrounded by nourishing veg. 

          • Mix some Gay’s yoghurt with grated garlic, a mixture of chopped Umthunzi rosemary/thyme/oregano, a squeeze of lemon juice and plenty of salt and pepper.
          • Prepare some veg by cutting some Field Fresh mangetout, Simply Fresh celery and carrots into batons. Separate some Naturally Organic cauliflower florets. 
          • Place the flavoured yogurt into a ramekin in the centre of a serving platter, and arrange the prepped veg around it. Dig in! 

          CHEF’S TIP: 

          Great healthy starter for sharing, or lunch time snack. 


          Naartjie Yoghurt Bundt Cake

          Afternoon tea never looked so good with this elegant, vegetarian orange-yoghurt bundt cake by its side. 

          • Preheat the oven to 180°C.
          • In a bowl, sift the dry ingredients: 3 cups of cake flour, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 3 tbsp corn flour.
          • In another bowl, mix the wet ingredients: ½ cup freshly squeezed Naturally Organic lemon juice and zest of 2 large Naturally Organic naartjies, 1 cup sugar, 2 tsp vanilla essence, 1 cup vegetable oil, 2 cups of Gay’s yoghurt. 
          • Pour the dry ingredients into the wet ingredient bowl in three batches, mixing thoroughly with a spatula after each addition – making sure the sides and bottom are all incorporated. 
          • Prepare your bundt cake tin or a regular cake tin by spraying it with Spray and Cook. Pour in the cake mixture and bake for 50-60 minutes (the test to see if it is cooked, is to insert a toothpick or skewer into the cake and see if it comes out clean). Rest the tin on a rack for 10 minutes.
          • After 10 minutes, remove the cake from the tin by running a knife gently around the edges. 
          • Make the glaze by combining ¾ cup of icing sugar with ⅓ cup of naartjie juice in a bowl and mixing well. 
          • Once the cake is cooled, drizzle the glaze over the top of the cake. 

          CHEF'S TIP:

          Serve with a cup of tea or coffee for a perfect afternoon treat. 

           

          Easy Naartjie Crêpe Suzette

          A saffa twist on a classic French dish – enjoy this bougie home-style breakfast with a coffee or as part of a cheeky champagne brunch.

          • Blend 4 large, room temperature, eggs, 2 cups of Langvallei milk, ⅔ cup sugar, and 1 tsp of vanilla extract in a blender until smooth and frothy.
          • Add 2⅓ cups all-purpose flour and ½ teaspoon salt and blend just to combine. 
          • Cover batter and chill for at least 1 hour.
          • While the batter sits. Cream some Cream of the Crop butter with Naturally Organic naartjie zest, naartjie juice and a little bit of icing sugar. Set aside. 
          • Peel four naartjies and cut the flesh – in a pan on medium-to-high heat, cook them with 2 tablespoons of sugar and a knob of butter until thickened and caramelised/sticky.
          • Heat a medium nonstick pan over medium-high heat. Then, brush with butter. Ladle about ¼ cup batter into skillet and swirl to evenly coat bottom. Cook until bubbles form on the surface and edges are golden and crisp, about 3 minutes.
          • Slide a spatula underneath the crêpe to loosen and carefully flip. Cook on the other side until a few brown spots appear, about 15 seconds, then transfer to a plate. 
          • As crêpes come out of the pan, smear them with the naartjie butter. Cover with a piece of foil to keep warm while you cook remaining crêpes and stack as you go with butter in between. 
          • Serve with a dollop of whisked sweetened Mysthill cream.

          CHEF’S TIP:

          Crêpes Suzette is a French dessert consisting of crêpes with beurre Suzette, a sauce of caramelized sugar and butter, orange or naartjie juice, zest, and Grand Marnier, triple sec or orange Curaçao liqueur on top, prepared in a tableside performance, where the waiter sets alight the alcohol in the pan which is called – flambé.

           

          Chocolate Pudding

          Five luxurious chocolate pudding cups with crunchy granola topping.

          • To a pot, add: Langvallei 500ml of milk, 2 tbsp cocoa powder, 3-4 tbsp maple syrup, 5 tbsp corn flour and a pinch of salt. Mix well with a whisk to combine. 
          • Place over a low heat and cook for 10 minutes, stirring constantly until a thick custard has formed. Taste to test and add more maple syrup or cocoa powder if necessary. 
          • Transfer to little ramekins or pudding glasses and leave to cool and set in the fridge for a few hours. 

            CHEF’S TIP:

            Garnish with a sprinkle of granola. 

             

            Apple Tart Tatin

            Tart Tatin is a french puff pastry dessert in which Terra Madre apples are caramelised in butter and sugar before the tart is baked upside down.  

            • Preheat the oven to 180°C.
            • Peel, core and slice 5 Terra Madre apples into chunky slices.
            • Place a small to medium size frying pan (approximately 23cm with a shallow lip), over a medium/low heat, melt 100g of Cream of the Crop butter and add 1/2 tsp cinnamon, 1/2 tsp ground clove, pinch of nutmeg and the sliced apples and mix until all is incorporated. 
            • Add half a cup of brown sugar, and a few drops of Naturally Organic lemon juice and sauté until the apples start to caramelise.
            • Remove from the heat, gently place a sheet of puff pastry onto the apples. Tuck the pastry around the frying pan.
            • Brush the pastry with beaten egg and bake for 35-40 minutes till pastry is golden brown and crispy.
            • Remove from the oven, allow to cool and gently flip onto a serving plate.
            • Serve with crème anglaise or fresh Mysthill cream. 

            CHEF’S TIP:

            You can substitute the apples for many other fruits. We like pears, plums, nectarines, rhubarb and berries.