- January 15 2019
- Consol
- Celeb Feasts Recipes
- Week 2
- Difficulty: Medium

Starter – Rice Stuffed Brown Mushrooms
Serves 4
4 Brown mushroom steaks
Salt and pepper
1 tsp Chopped thyme
2 tbs Olive oil
2 Spring onions, finely chopped
2 Cups cooked saman brown rice
100g Cheddar cheese, grated
125g smooth cottage cheese
2 tbs Chopped coriander
Preheat oven to 180℃
Directions
- Place the mushrooms, gill-side up, onto a greased oven tray.
- Season with salt and pepper, then sprinkle with the thyme, then drizzle with olive oil and roast for 20 minutes until the mushrooms become tender.
- In a bowl, mix together the spring onions, rice, cheddar, cottage cheese and coriander then spoon mixture onto the mushrooms.
- Bake in the oven for 10 minutes until the topping is golden and bubbling.

Main – Sausage, Butterbean And Red Pepper Casserole
Serves 4
1 tbs olive oil
1 Coil boerewors
1 Onion, cut into wedges
3 Red peppers, chopped into chunks
2 Cloves garlic, chopped
2 tbs thyme, chopped
2 Bay leaves
2 tsp Dried oregano
1 Tin chopped tomatoes
250ml Nederburg Ingenuity Spanish Red Blend
2 tbs white sugar
1 Tin butterbeans, drained and rinsed
3 tbs Chopped parsley
Salt and pepper
Directions
- Heat oil in a pot, then add the boerewors coil and cook on high heat until browned on both sides, remove from the pot and set aside.
- To the same pot, add the onion then cook until it begins to soften.
- Add the garlic, thyme, bay leaves and oregano, then cook for about a minute.
- Add tomatoes, red wine and sugar, then simmer on low heat for 10 minutes until reduced.
- Stir in the parsley, season to taste.

Dessert – Caramel Popcorn Cheesecake Jars
Serves 4
For the caramel popcorn:
100g treacle sugar
4 tbs golden syrup
¼ cup water,
1 tsp bicarbonate of soda
3 cups popped popcorn
For the base:
200g coconut biscuits, crushed
125g Butter, melted
For the cheesecake layer:
800g cream cheese, room temperature
200g sour cream, room temperature
100g castor sugar
4 Eggs
Caramel popcorn powder
Directions
- Grease and line a baking tray.
- Place the sugar, syrup and water into a saucepan and stir together over low heat until sugar dissolves.
- Once dissolved, bring to a boil, then simmer until the mixture reaches 140°C.
- Remove from the heat, whisk in the bicarbonate of soda and allow the mixture to froth up.
- Quickly add the popcorn and stir to coat the popcorn.
- Transfer onto the prepared pan, then leave to set until hard.
- Break into manageable pieces, then place half into a food processor and blend to a fine powder.
- Mix together the crushed biscuits and melted butter then press into the bottom of heat proof Consol glass jars.
- Preheat oven to 120℃.
- In a bowl, mix together the cream cheese, sour cream, sugar, eggs and caramel popcorn powder until smooth then pour onto the crust in the jars.
- Place the jars into a tray half filled with hot water (Bain Marie).
- Bake for about 45 minutes or until the cheesecakes are almost set and the middle is still a little wobbly.
- Remove from the Bain Marie, then cool completely at room temperature, before refrigerating until completely set.
- Top with the remaining caramel popcorn before serving.
All products available at the Consol shops