- March 26 2019
- Consol
- Celeb Feasts Recipes
- Week 12
- Difficulty: Medium

Starter – Rice And Baby Marrow Fritters With Smoked Salmon And Herbed Yoghurt
1 cup basmati rice
2 cups water
2 cups grated courgettes
250g cottage cheese
2 spring onions, chopped
2 eggs
Salt and pepper
For the herbed yoghurt:
1 cup double cream plain yoghurt
2 tbs chopped parsley
2 tbs chopped dill
Juice and zest of ½ lemon
For the hot smoked salmon:
Directions
- Place the rice into a pot along with water and salt, then bring to the boil and simmer until rice is cooked through. Leave to cool.
- In a large bowl, mix together the rice, courgettes, cottage cheese, spring onions, eggs, salt and pepper.
- Cook spoonfuls of the mixture in a hot pan with olive oil until golden on both sides.
- Top the fritters with salmon then drizzle with the dressing.

Main – Oxtail Stew With Dumplings
1kg oxtail
4 tbs flour
Salt and pepper
2 tbs olive oil
2 onions, chopped
2 large carrots, peeled and chopped
1 bay leaf
4 sprigs thyme
2 tbs tomato paste
1 tbs curry powder
1 tin chopped tomatoes
2 tbs white sugar
2 cups Nederburg Baronne
1 cup beef stock
For the dumplings:
2 cups cake flour
1 tsp salt
1 tsp sugar
5g dry instant yeast
1½ cups warm water
Directions
- Dust oxtail in flour, salt and pepper.
- Heat oil in a pot, and then brown the oxtail in batches before removing from the pan and setting aside.
- To the same pot, add onions, carrots, bay leaf and thyme then sauté until vegetables begin to soften and brown.
- Add tomato paste and curry powder, then cook for a minute.
- Add tinned tomatoes, sugar, wine and stock then bring to a simmer.
- Return oxtail to the pot, then cover with a lid and simmer gently for 2 ½ hours or until the meat is tender.
- Make the dumplings by mixing together flour, salt, sugar and yeast.
- Add enough warm water to form a soft pliable dough.
- Knead the dough until elastic, then leave to rise covered for 30 minutes in a warm place.
- Pinch off small balls of dough and place into the stew which has been cooking for 45 minutes.
- Place a lid on the pot, and simmer for another 15 minutes or until the dumplings have cooked through.

Dessert – Peach & Blueberry Strudel
6 ripe peaches, sliced
2 cups blueberries
⅓ cup brown sugar (plus an extra 2 tbs castor sugar for the topping)
100ml Nederburg Noble Late Harvest
2 tbs cornflour
1 tsp vanilla extract
6 sheets phyllo pastry
150g butter, melted
½ tsp ground cinnamon
Icing sugar
Directions
- Preheat oven to 180°C.
- In a bowl, mix together the nectarines, blueberries, brown sugar, cornflour and vanilla.
- Brush each pastry sheet with melted butter then lay them on top of each other.
- Place fruit in a line in the centre of the pastry then cut pastry alongside the filling into strips diagonally (about 1cm apart).
- Fold the pastry inwards to encase the filling.
- Transfer onto a greased baking tray then brush with more melted butter.
- Mix together the 2 tbs sugar and the cinnamon, then sprinkle over the strudel.
- Bake for 30 minutes or until the pastry is golden and crisp.
- Dust with icing sugar before serving.
All products available at the Consol shops