Not only is ‘Life on a Cape Farm’ a cookbook filled to the brim with delicious meals and stunning food and venue photography, but it is also a journey through these recipes into the daily activities at Bartholomeus Klip, a working wheat and sheep farm.
Twin sisters Lesley and Louise Gillett have included a tapestry of flavours and ingredients that form part of the varied menus served at Bartholomeus Klip Farmhouse. The first five chapters are devoted to taking the reader through a typical day on the farm where the transition of time is marked by the daily meal schedule, which comprises the Farmhouse brunch, Tea on the farm, Snacks, drinks and game drives, Family feasts and Dinner in the conservatory.
The latter two are served during the evening, but at different venues on the farm. Bring the beauty of the venue and scrumptious farm style cooking into your home when paging through and making the recipes of ‘Life on a Cape Farm’.
Authors Lesley and Louise work at Bartholomeus Klip. Lesley is the manager of the farmhouse and draws on years of experience in the hospitality industry. Louise is the head chef and has honed her skills in some of the top restaurants in South Africa and the United Kingdom. ‘Life on a Cape Farm’ is their debut offering, and a delicious offering it is.
Let’s cook with the twins!
Makes 1 large banana bread
- 120g butter
- 1 cup sugar
- 3 large bananas, peeled and mashed
- 2 eggs
- 2 cups cake flour
- A pinch of salt
- 1 tsp bicarbonate of soda
- 65ml water
- 7ml baking powder
Preheat the oven to 180°C and grease a 30cm loaf tin. Using an electric beater, cream the butter and sugar until light and fluffy. Stir in the bananas until combined. Beat in the eggs, one at a time, blending well after each addition. Sift the flour and salt into the mixture and stir well. Dissolve the bicarbonate of soda into the water and stir into the mixture, then add the baking powder and stir to combine. Pour the batter into the prepared loaf tin and bake for 45 minutes or until a metal skewer inserted into the centre of the bread comes out clean. Let the bread stand in the tin for a few minutes before turning out onto a wire rack to cool completely.
©Lesley and Louise Gillett……..Published by Struik Lifestyle
Roasted leg of lamb with homemade mint sauce
- Leg of lamb
- 10 large stalks fresh rosemary
- 1 bulb garlic, broken into cloves, with the skin on and lightly crushed
- 1 x 200g packet smoked bacon, diced
- 3kg leg of lamb
- Olive oil
- Salt and pepper to taste
- 20 baby potatoes, peeled
- Glazed baby carrots
- 100g butter
- 200g baby carrots
- ¼ cup sugar
- Salt and pepper to taste
(Can be made the day before.)
- 5 handfuls fresh mint leaves, stems removed
- 6 Tbsp. granulated sugar
- 6 Tbsp. white wine vinegar
For the leg of lamb
Preheat the oven to 220°C. Place half of the rosemary, garlic and bacon at the bottom of a deep oven dish and lay the leg of lamb on top. Score the topside of the lamb, drizzle over some olive oil and, using your hands, rub salt and pepper over the leg of lamb.
Place the remaining rosemary, garlic and bacon on top of the lamb. Cover with foil and place in the oven. Reduce the oven temperature to 160°C and cook for 5 hours. After 4 hours, remove the lamb and test whether the meat is tender – if you can pull the lamb apart the potatoes can be added. If the meat is not tender, cook for another 30 minutes. Place the potatoes at the bottom of the oven dish so they can soak up all the lamb juices and cook for 1 hour.
To prepare the baby carrots
Melt the butter in a large saucepan over medium heat and add the carrots. Sauté for 5 minutes and add the sugar and seasoning. Place in the roasting pan with the lamb immediately before serving.
To make the mint sauce
Very finely chop the mint leaves. Place in a bowl and add the sugar and vinegar. Stir until combined.
Serve the dish straight from the oven with the mint sauce on the side.
©Lesley and Louise Gillett…Published by Struik Lifestyle