- February 20 2019
- Consol
- Celeb Feasts Recipes
- Week 7
- Difficulty: Medium
Starter – Stuffed Homemade Bread
For the sourdough starter:
1 cup whole-wheat flour
½ cup water
1 cup bread flour
For the bread dough:
500g flour
200g sourdough starter
1 tbs white sugar
2 tsp salt
50ml olive oil
±260 ml warm water
For the filling:
1 cup grated cheddar cheese
½ cup grated mozzarella cheese
½ cup cream cheese
4 tbs tomato pesto
2 tbs olive oil
1 tsp sea salt flakes
Directions
- Combine the whole wheat flour and water then place into a Consol glass jar, leave, uncovered at room temperature for 24 hours.
- After a day, stir in the bread flour and another ½ cup water, then leave at room temperature for another 24 hours.
- Feed the starter daily by adding a cup of flour & ½ cup water – after 4 days, you can store the starter in the fridge.
- Mix together flour, starter, sugar and salt.
- Mix in the olive oil, then add enough water to form a soft dough.
- Knead until the dough is smooth and elastic.
- Cover and leave to rise in a warm place until doubled in size.
- Preheat the oven to 180°C.
- Grease a loaf tin.
- In a bowl, mix together the cheeses, cream cheese and pesto.
- Divide the dough into 8 balls.
- Flatten each piece of dough to form a rough circle, then fill with the cheesy filling.
- Pinch together the ends of the dough to encase the filling then place into the loaf tin, smooth side up, positioning the balls, two side-by-side.
- Brush the top of the bread with the olive oil, cover with cling film then leave to rise in a warm place until doubled in size.
- Remove the cling film, sprinkle with salt then bake for 30 – 45 minutes until the bread is cooked through.
- Once baked, remove from the tin and pull bread pieces apart to serve.
Main – Corn Chicken And Rice
Olive oil
1 tbs ground cumin
2 tbs ground coriander
2 tsp cayenne pepper
8 skinless chicken thighs, bone in
Salt and pepper
1 onion, sliced
2 garlic cloves, chopped
1 tsp chilli flakes
1 tin chopped tomatoes
2 tsp white sugar
2 cups parboiled rice
125 ml Nederburg Winemaster’s Sauvignon Blanc
375ml chicken stock
1 cup cooked corn kernels
15g parsley, chopped
Directions
- Heat the olive oil in a large shallow pan with a lid.
- Mix together the cumin, coriander and cayenne, then rub all over the chicken to coat.
- Brown the chicken thighs in the oil, then remove from the pan and set aside.
- In the same pan, fry the onion until softened, then add any remaining spice mix, the garlic, chilli flakes, tomatoes and sugar.
- Add the rice, season, then stir in the wine and allow to reduce. Nestle the chicken onto the rice, then cover with a lid and simmer gently on low heat for 30 minutes, or until the rice has absorbed all the liquid and the chicken is cooked through.
- Stir in the corn, then sprinkle with the parsley before serving.
Dessert – Milk Tart Spring Rolls
For the filling:
2 cups milk
2 egg yolks
½ cup castor sugar
2 tbs flour
2 tbs corn flour
1 tsp vanilla extract
1 tsp ground cinnamon
Spring roll wrappers
1 egg white
Oil for frying
Directions
- Heat milk to scalding point.
- In a bowl, whisk together the egg yolks, sugar, flour and corn flour.
- Pour the boiling milk into the egg mixture, while continuously whisking.
- Return mixture to the pot and cook on medium heat until thickened, while continuously stirring.
- Stir in the vanilla and the cinnamon, transfer to a bowl, cover with cling film and leave to cool completely.
- Spoon onto spring roll wrappers and roll them up into neat cigars. Seal the edges with egg white. Deep fry (5cm oil is enough) until golden and crisp. Drain and serve immediately.
Drink – Raspberry White Wine Bellini
200g raspberries
Castor sugar, to taste
750ml Nederburg Winemaster’s Riesling
Directions
- Puree the raspberries and sweeten with the sugar to taste, then strain through a sieve to remove the seeds.
- Spoon the puree into the bottom of serving glasses flutes then top up with the wine.
- Garnish with extra raspberries if desired.
All products available at the Consol shops
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