Recipes

Spring is here, and it’s time for refreshing flavours, new seasonal ingredients, and light, tasty dishes.  Chef and owner of Chardonnay Deli in Constantia, Charmaine Lilje, has put together some exciting new recipes for a feast made to share and enjoy outdoors on a warm evening, or as a leisurely lunch with friends and family. Embrace the new season, and try these delicious flavours for yourself. Spring is here, and it’s time for refreshing flavours, new seasonal ingredients, and light, tasty dishes.

Chef and owner of Chardonnay Deli in Constantia, Charmaine Lilje, has put together some exciting new recipes for a feast made to share and enjoy outdoors on a warm evening, or as a leisurely lunch with friends and family. Embrace the new season, and try these delicious flavours for yourself.

Potato & herb bread

Herb-Potato-Bread

Ingredients

85 – 100ml warm milk
180g cake flour + 30g cake flour
375ml pre-made mashed potatoes
5ml salt
1 teaspoon chopped mixed fresh herbs
10g fresh yeast
10ml olive oil

Method

1. Preheat your oven to 200C, place all the ingredients in a mixer except for the milk and the 30g cake flour (using a dough hook)
2. Put the mixer on a medium speed and slowly add the milk until dough comes together
3. Knead for 20 minutes
4. Place the dough in a plastic bowl (lightly oiled), cover with cling wrap
5. Allow the dough to double in size and then knock it back, fold it once or twice and allow to prove again and double in size (covered in cling wrap)
6. Sprinkle the 30g cake flour onto work surface and roll dough into a ball, allow the dough to prove again until it feels soft
7. Cut a crisscross on the top of the dough (not too deep) and place the ball onto a greased oven tray
8. Place the tray in the pre-heated oven and bake for 30 – 40 minutes or until cooked through. Tip: tap the baked bread and if it sounds hollow you know its cooked

Line fish with spinach & honey soy sauce and Beetroot & carrot salad

Ingredients

150g line fish, hake or kingklip work well
30ml vegetable oil
110g spinach
40g butter

SASSI LogoHoney soy sauce: 
90ml soy sauce
30ml honey
20g grated ginger
10g toasted sesame seeds½ chilli, freshly chopped

Beetroot & carrot salad:
100g carrot, julienne (finely sliced, lengthways)
80g beetroot, julienne
10g coriander, chopped
30g spring onion, finely chopped
10ml sesame seed oil

Method for the fish

1. Preheat oven to 180C
2. Preheat medium sized frying pan over a high heat
3. Season the line fish
4. Add the vegetable oil to the pan and place the fish skin side down in the hot pan
5. Allow the skin to crisp, turn the fish over and brown the other side of the fish
6. Remove the fish from the frying pan, take the pan off the heat, place the fish on an oven tray
7. Put the fish in preheated oven for 7-10 minutes or until cooked

Method for the spinach

1. Using the same frying pan as you did with the fish, return it to the heat and reduce heat to medium heat
2. Add the butter
3. Add the spinach, salt and pepper
4. Once the spinach has wilted down set the pan aside

Method for the sauce

1. Blend the ginger, soy and honey together
2. Stir through the chilli and sesame seeds

Method for the julienne salad
In a bowl mix the beetroot, carrot, coriander, spring onion and sesame seed oil

To serve: Put the fish on top of the bed of spinach and drizzle the honey soy sauce over. Place the beetroot and carrot salad on top or alongside the fish.

NOTE: ONLY SASSI Green Listed fish to be used www.wwfsassi.co.za

Creamy baked cheesecake

Ingredients

Sweet pastry
500g cake flour
125g butter, soft
125ml castor sugar
1 egg

Cheesecake

Method

1. Preheat the oven to 160C
2. Using a mixer cream the butter and sugar until light and fluffy
3. Add the egg and continue to mix until combined
4. Slowly add the flour until it comes together
5. Wrap the pastry in clingwrap and allow to cool6. Press the pastry in a pre-greased spring form tin (roughly 20cm x 10cm), place the tin in the fridge to cool

Cheesecake filling

715g cream cheese
715g full cream yoghurt
350g castor sugar
5ml vanilla essence
10ml fresh lemon juice
4 eggs

Method

1. In a mixer add the cream cheese and sugar and beat until smooth
2. Add the yoghurt, and continue mixing
3. Add the vanilla, lemon juice and egg, mix until well blended4. Pour into cooled pastry lined tin and bake for 1 hour and 20minutes

Serve: top the cheesecake with your favourite in-season fruit for a sensory explosion. Think apples, cherries, peaches, raspberries, and strawberries.

Chardonnay Deli is a farm stall and restaurant located in Constantia that offers a wide range of locally-sourced products and homemade goodies like freshly baked bread and cakes, free range eggs, jams, honey and organic fruits and vegetables, as well as fresh flowers.The deli is open for breakfast and lunch, and meals are served outdoors on the deck or under the trees, or inside in the comfortable cafe. Start the day with a tasty pesto, cheddar, ham and tomato omelette, or an indulgent salmon gravlax (cured salmon, avo, cream cheese, capers and sour dough rye). There are also a wide variety of smoothies and super juices to choose from. For lunch, expect options like a charcuterie board with cured meats, cheese, preserves and homemade bread; health salad with roasted butternut, corn, avo and feta; or chicken breast burger on a homemade kitka roll, cranberry sauce, brie and potato wedges.

Find Chardonnay Deli at 87 Constantia Main Road. Visit chardonnaydeli.co.za for more information or call 021 795 0606 to make a reservation.