- March 12 2019
- Consol
- Celeb Feasts Recipes
- Week 10
- Difficulty: Medium

Starter – Roasted Butternut, Pine Nuts & Cottage Cheese With Minted Yoghurt Dressing
Serves 4
1kg butternut, cut into long wedges
Salt and pepper
1 tsp chilli flakes
2 tbs chopped fresh thyme
2 tbs olive oil
80g wild rocket
250g cottage cheese
100g pine nuts, toasted
4 tbs pomegranate seeds
For the dressing:
½ cup double cream plain yoghurt
Juice ½ lemon
1 tbs whole grain mustard
2 tbs chopped mint
Directions
- Preheat oven at 180°C.
- Toss together butternut, salt, pepper, thyme and olive oil. Roast until tender and beginning to char around the edges – about 45 minutes.
- Whisk together red onion, garlic, honey and balsamic vinegar then pour over cooked butternut and toss together. Leave to cool to room temperature.
- Whisk together the yoghurt, lemon juice, mustard, mint and season to taste.
- Toss cooled butternut and rocket then place onto serving platter.
- Sprinkle with the cottage cheese, pine nuts and pomegranate seeds.
- Drizzle with the dressing to serve.

Main – Fragrant Rice Pilaf With Herb Crusted Fish
For the pilaf:
2 tbs oil
1 tsp black mustard seeds
1 onion, chopped
1 stem of curry leaves
1 tsp turmeric
1 cup basmati rice
1 cup Nederburg Winemaster’s Reserve Chardonnay
2 cups vegetable stock
2 tsp salt
For the herb crusted fish:
4 200g hake fillets, deboned and skinless
Salt and pepper
1 cup panko breadcrumbs
4 tbs olive oil
2 tbs chopped fresh coriander
½ lemon, zested and juiced
Pinch chilli flakes
For the pilaf:
Directions
- Heat oil in a pan, then add mustard seeds until they begin to pop.
- Add onion and curry leaves the sauté until softened.
- Add turmeric, rice and salt then stir to coat. Add the wine, then allow to reduce.
- Add stock, cover with a lid, turn down to a simmer, then leave to cook for 15 minutes.
- Turn off the heat and leave to stand for another 10 minutes.
- Fluff up with a fork before serving.
For the fish:
Directions
- Preheat oven to 200°C.
- Mix together breadcrumbs, olive oil, coriander, lemon zest and chilli flakes.
- Sprinkle crumbs onto the fish, then bake for 15 minutes or until the fish is cooked through and the crust is golden.
- Serve with extra lemon wedges.

Dessert – Fruit And Wine Jelly Parfait With Crunchy Oat Crumble
Serves 4
For the wine jelly:
500ml Nederburg Winemaster’s Riesling
60ml castor sugar
4 leaves gelatine, soaked in cold water
1 cup fresh blueberries
For the crumble:
1 cup desiccated coconut
½ cup plain flour
4 tbs castor sugar
60g butter
½ cup rolled oats
For the cream:
500ml mascarpone, at room temperature
2 limes, zested
½ cup icing sugar
250ml double cream coconut yoghurt
Directions
- Place the wine and sugar in a pot, and heat until sugar is melted. Remove from the heat, then stir in the soaked gelatine.
- Pour jelly mixture into Consol glass jars, then top with some blueberries and refrigerate until set.
- Preheat oven to 180°C.
- Mix together the coconut, flour and sugar then rub in the butter.
- Stir in the oats, then sprinkle onto a tray then bake until mixture is golden and crispy.
- Mix together the mascarpone, lime zest and icing sugar and yoghurt until smoothIn individual Consol glass jars, assemble the parfait just before serving.
- Begin with a layer of chopped watermelon, then 1/3 of the cream, then sprinkle on some crumble.
- Repeat layers of chopped watermelon, then cream and more crumble, finishing with a cream layer.
- Finish by topping with the frozen watermelon balls and garnish with mint sprigs.Serve immediately.
All products available at the Consol shops