Would Betty Botter have fared better if she’d bought her butter from Maria?
As soon as anyone mentions the word butter, our thoughts drift to the lengths that Betty Botter had gone through to make her bitter butter taste better – Sis’ had to remake the batter from scratch back in the day. Fast forward to 2020 and we’ve got Your MARKET BOX to deliver (to your door) the best hand-made cultured butter the Cape has on offer – can we get a halle-moo-yeah!
We’ve got Maria Van Zyl, owner of Cream of the Crop and this week’s UCOOK Along hostess, to thank for the golden block of cultured butter in your weekly box of #goodproduce.
Maria’s business, Cream of the Crop, was started in 2019, after she’d spent a summer making cheese and butter in the mountainous Alps.
“I came back to Cape Town and realised there was an opportunity to contribute to the food culture by producing high-quality butter and ghee. The food scene in South Africa has been exposed to a wide range of artisanal products such as beer, wine, and bread. And there was certainly a need for artisanal dairy products.” she explains.
Cream of the Crop’s hand-churned butters are made with cream from Robertsons, lactic cultures from grass-fed Jersey Cows, and added salts from the West Coast sea. All ingredients are locally-sourced. The fermented cream is churned by hand, until the butter separates from the buttermilk. The butter is then kneaded inside the buttermilk, salted and each unit is shaped by hand.
Better get your batch of butter this week by placing your MARKET BOX order, before 10am on Thursday, for delivery on Thursday afternoon or Friday Morning.
Plus, Maria’s shared some of her favourite recipes which you’re able to recreate with all the #goodproduce in this week’s MARKET BOX.
Let’s get cooking!
A NOTE FROM THE CHEF
Maria’s Lemon-Herb Roast Butter Chicken With Grilled Leeks + Labneh
Mix half your butter and herbs in a bowl until soft and season with salt and pepper, set aside.
Roughly chop the veggies and place in the baking tray. Drizzle with olive oil and season with salt and pepper.
Liberally season the chicken with salt inside and out. Rub the herb butter ALL over the chicken (even under the skin). Place half the lemon/minneolas inside the chicken cavity.
Nettle the chicken between the veggies and score the chicken legs.
LABNEH & LEEKS
Place two cups of yoghurt in a cheese cloth (any fine thread is fine, the yoghurt must be able to drain), tie up into a loose ball and hang. Leave to hang until the yoghurt is thick (leave inside the cloth until the chicken is resting after roasting).
Cut the leeks lengthwise and wash. Do not cut up.
Season and drizzle with olive oil.
Heat a griddle pan (frying pan or cast iron) until smoking and place leeks inside . Do not move or turn until charred and then flip.
Remove from heat and set aside.
Heat your butter in a saucepan over a medium heat and stir occasionally with a spatula, scraping the bottom of the pan until the butter is brown.
Before serving, place the labneh in a bowl and pour over the brown butter, saving some for the tomato. Gently marble the butter into the labneh.
Place the leeks on top of the labneh and brown butter.
BURNT BUTTER TOMATO SAUCE
Heat oil and cook the crushed tomatoes until reduced.
Add burnt butter and finish with sesame salt.
Two other recipes that Maria recommends are:
Quick and Easy Carrot Purèe with Turkish Loaf
750g or 6 large carrots
4 cloves garlic
5 TBS Extra virgin olive oil
1 Tbs caraway seeds, roughly ground
1 spring thyme
Preheat the oven to 200C. Slice the carrots into 2cm thick rounds. Toss the carrots with the olive oil, cloves of garlic, sea salt and black pepper. Cover with foil and roast for 45 minutes till soft.
Allow to cool slightly before whizzing in a blender, or pushing through a sieve.
Season with the caraway seeds and thyme sprigs and a good glug of olive oil.
Serve with thick slices of Turkish loaf.
Whole Roast Parmesan Crusted Cauliflower
1 whole cauliflower
1 bunch parsley, finely chopped
1 cup yoghurt
50g Parmesan, grated
Preheat the oven to 200C.
Slice the bottom off the cauliflower so that it can stand evenly on the baking tray. Rub the cauliflower with 3 Tbs Olive oil and season with salt and pepper. Roast in the oven for 45 minutes until soft.
While the cauliflower is roasting make your yoghurt dressing. In a bowl mix together the yoghurt and finely chopped parsley. If you have *Harissa in your box, mix 1 Tbs into the yoghurt too.
Remove the cauliflower from the oven and sprinkle with Parmesan and roast till golden brown and crisp.
Serve alongside the yoghurt dressing.
- add Poached Guava
4 whole guavas, peeled and cut in half
1 whole cinnamon stick
2 whole star anise
1 minneola, zested
1/2 cup sugar/ or sweetener of your choice
Gently simmer the guava halves in 2 cups water as well as all the spices, zest and sugar till soft and tender.
Serve alongside the almond cake with a dollop or whipped cream.
Thanks for the lovely roast recipe, Maria! Don’t miss Maria’s live UCOOK Along on the @ucook.market Instagram channel this Thursday at 6pm as she recreates the above recipe with you.
~ Veg, Medium and Large Boxes ~
~ Plant Box ~