NATASHA'S WESKUS RECIPES
RECIPE BY: Natasha
Brioche bread and potbrood:
400ml Clover fresh milk
4 tbsp sugar
8g yeast
2 eggs
80ml oil
10g Royal Baking Powder 700g bread flour (sifted)
1/2 tbsp salt
50 g Clover butter
- Warm milk, add sugar and yeast and set aside to bubble.
- Whisk eggs and oil and add to milk.
- Sift flour, baking powder and salt in mixing bowl and add wet ingredients, knead with paddle attachment till it just comes together and then add butter and mix for 10 minutes till it comes together nicely. Let rise.
- Once it is risen knock down and weigh 80g portions for potbrood. Rise again and brush with water and egg mix. Bake at 180 degrees for 30 minutes.
Prawn and mussels pot
5 prawns
10 mussels
1 onion
1 red chilli
3 cloves of garlic
50g Clover butter
250 ml Clover long life cream
1 tbsp Smoked paprika
Salt to taste
1 tbsp fish spice
2 tbsp apricot jam
2 sprigs kapokbos
3 g coriander
2g parsley
30 ml peri-peri sauce
Method for Mussel Pot
- Smoke prawns and mussels and set aside for 30 minutes.
- Sauté onions, add garlic and chilli braise a little then add prawns and season, after cooking for 2 minutes add apricot jam and peri-peri sauce then add cream, cook for 5 minutes and add mussels season and turn off heat. Add fresh herbs and plate.
Potato salad
1 potato
1 sweet potato
1 mielie
3 stems of spekboom
5 g coriander
3 g parsley
2 sprigs of kapokbos
Clover Butter
Salt
Pepper
Paprika
- Cut and boil veg in pot with low water and salt.
- Drain and fry on skillet with butter till nice colour appears, season while frying. Put it in a bowl and toss with melted butter, sprinkle in fresh chopped herbs and picked spekboom, adjust any seasoning.
Dried chilli blatjang
- In a sauce pan add 250ml red wine vinegar, 10g dried chilli, 2 finely chopped garlic, 60 ml apricot jam & Salt
- Boil and reduce till sticky consistency appears.
