Tag: Art of Cooking

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Fillets Of Venison With Juniper Berries

Juniper berries pairs very well with venison. Read the post Juniper Berries for more info on this superfood. To improve the flavour and soften the meat, marinate it for several hours or for up to 3 days in the fridge or freezer before cooking.  The Cooked Marinade used in this recipe is by Carolié de Koster from the Art of Cooking Recipe book p. 294.   Be sure to also try the recipe for German Pot Roast (Sauerbraten).  It is an authentic German dish that is flavoured with Juniper berries.
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Biscotti

Every home should permanently have a jar of Biscotti in the kitchen! Best biscuits ever to nibble or dunk in coffee or as the Italians do, in sherry or wine! Thanks to the clever Italians!
New style biscotti are light, crisp and irresistible and have gained popularity worldwide! These Italian “biscuits” were traditionally hard and dry and to become palatable, they were dipped into dessert wine or after dinner cappuccino. Currently many delightful variations are made which can be nibbled on as is, at any time of the day! And best of all, they are not difficult to make at home!

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Mashed Potatoes With Variations

This recipe for plain mashed potatoes makes the creamiest, fluffiest mashed potatoes imaginable. If possible, purchase floury potatoes especially suited for mashing – check that the other varieties are completely tender before attempting to mash them.  Be sure to try the variations listed below for an interesting take on this popular starch staple.

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Beesting Pastries

A classic confection from Germany, known as “Bienenstich Kuchen”, turned into decorative pastries. The crunchy nutty caramel topping contrasts well with the rich and creamy custard filling!

According to Wikipedia: “the cake may have earned its name from its honey topping: according to one legend, a bee was attracted to the cake and the baker who invented the cake was stung”. 

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Cooked Marinade

To improve the flavour and soften the meat, marinate it for several hours or for up to 3 days in the fridge or freezer before pot-roasting, roasting, grilling or barbecuing.  The marinade can be used for large joints, steaks or ribs and will be sufficient for up to 5 kg of meat. Use only glass bowls for marinating – metal bowls will react with the marinade, while plastic bowls absorb flavours and will become stained. The meat can be frozen in the marinade for several weeks, which has the added advantage that it is immediately ready for use after thawing.  Be sure to try the recipe for Fillets Of Venison With Juniper Berries.  Be sure to read the post Juniper Berries for more info on this superfood.

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Fun With Phylllo

Phyllo pastry is such a versatile ingredient.  It can be used for everything from snacks and appetizers to main dishes and impressive desserts!  Phyllo pastry is made with flour, water and a small amount of oil or white vinegar. Phyllo-based pastries are made by layering many sheets of phyllo pastry brushed with olive oil or melted butter. The pastry is then filled, shaped and baked.  The crisp texture of baked phyllo pastries is achieved by the extreme thinness of the dough and by brushing each sheet lightly with melted butter before using it. The butter helps keep the sheets from sticking together while the recipe bakes and produces separate fragile sheets of pastry.

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Strawberry and Custard Phyllo Pastry Pie

A memorable fruity dessert with “lean” custard and a crispy and light deep filo pastry case! Strawberries are a top contender as far as Vitamin C goes – six to eight provide the needs for the day as well as fibre and “sweetness” without many kilojoules.  Make the pastry shell in advance to have ready when the filling is made. Cool the custard before placing the strawberries on top and finishing off with the glaze.

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Marinated Turkey

Turkey cooked in a marinade or basting sauce produces a mouth watering result – the exterior has a golden sheen while the flavour of the marinade penetrates and softens the meat. The turkey can be roasted whole or halved and the two sides placed flat in large shallow roasting pan and covered with foil. Please note that stuffing the turkey is not recommended for this recipe.

Be sure to read my posts How To … Truss Poultry and How To … Carve Poultry for step-by-step instructions on how to carve a chicken or turkey.

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Grandma’s Milk Tart

This is an excellent recipes which may end the search for a light and flavourful tart with a thick and creamy filling and paper thin crust! Serve slightly warm or cold.  Be sure to also try Carolié’s easy Quick Baked Milk Tart, which is a crustless version of this South African favourite.

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