- February 12 2019
- Consol
- Celeb Feasts Recipes
- Week 6
- Difficulty: Medium

Starter – Smoked Snoek Pate & Gluten Free Crackers
For the crackers:
2 egg whites
30g castor sugar
20g coconut oil, melted
60g rice flour
100g rolled oats
20g linseeds
20g sesame seeds
20g chia seeds
For the snoek pâté:
150g smoked snoek
150g cream cheese, at room temperature
50g cultured cream
1 lemon (zest of whole lemon, juice of half)
2 tbs finely chopped onion
2 tbs chopped parsley
Pinch salt and pepper
Directions
- Preheat oven at 170°C.
- Whisk together egg whites and sugar until sugar dissolves – the mixture will be foamy, but not necessary to have stiff peaks.
- Stir in coconut oil.
- Mix in rice flour, oats and seeds then press into a baking sheet to make a thin layer.
- Bake for 15-20 minutes or until golden brown and crispy.
- Remove from the oven, leave to cool then break into pieces.
- Flake the snoek into fine pieces, discarding any skin and bones.
- To the snoek, add the cream cheese, cultured cream, lemon zest, lemon juice, onion, parsley and season to taste.

Main – Braised Lamb With Creamy Rice
For the lamb:
2kg lamb leg
1 onion, peeled and chopped
3 garlic cloves
1 chilli
3 tbs cumin seeds
30g fresh parsley
1 lemon, zested
Salt and pepper to taste
500ml Nederburg Winemakers Reserve Edelrood
For the creamy rice:
2 tbs olive oil
1 tbs butter
1 onion, finely chopped
1 garlic clove, chopped
1 cup par boiled rice
125ml Nederburg Heritage Heroes Anchorman
1L hot vegetable stock
½ cup grated parmesan
125ml cultured cream
Directions
- Preheat oven to 160°C.
- In a food processor, combine onion, garlic, cumin seeds, parsley, lemon zest, salt and pepper. Add just enough red wine to blend to a smooth paste.
- Place the lamb into a roasting tin, then spread the marinade all over the surface of the lamb. Pour in the remaining wine into the tin, cover with foil, then roast for 3 hours until the lamb is fork tender.
- In a pot, melt butter and olive oil, then add the onions and sauté until translucent.
- Add garlic and rice and stir over high heat for one minute to coat the rice granules in oil.
- Add the wine, and allow to simmer until the wine is completely reduced.
- Add stock, a little at a time, while continuously stirring – only add more stock once the liquid is reduced.
- Once rice is tender, stir in the parmesan and cultured cream, then season to taste. You may need to add a little extra stock to loosen the rice.

Dessert – Gingerbread Chocolate Pudding
For the pudding:
1 cup treacle sugar
2 eggs
2 tbs apricot jam
¾ cup cake flour
¼ cup cocoa powder
2 tbs ground ginger
1 tsp baking powder
Pinch of salt
1 cup of milk
1 tsp bicarbonate of soda
1 tsp white vinegar
For the sauce:
¼ cup butter
1 cup treacle sugar
½ cup boiling water
1 cup of cream
1 tsp vanilla
Directions
- Preheat oven to 180°C.
- Beat together the treacle sugar, eggs and jam.
- Sift together the flour, cocoa powder, ginger, baking powder, salt.
- Fold the dry ingredients into the egg mixture, alternating with the milk.
- Mix together the bicarb and vinegar, then mix into the batter.
- Pour the batter into heat proof Consol glass jars, then bake for about 15-20 minutes or until golden brown and risen.
- Make the sauce by placing all the ingredients into a pot and bringing to the boil.
- Pour the sauce onto the cooked puddings as soon as they come out of the oven.
- Serve with a scoop of vanilla ice cream.
All products available at the Consol shops