Well, it’s already mid November and many of you have probably made most if not all of your arrangements for the forthcoming December holiday season. If you are planning to have family and friends over for this season of goodwill and celebrations, you have most likely already considered the catering/menu options for the most special family reunions... If not, we could just have the ideal solution for you.. We have asked Rustenburg’s First Lady - Ms Favourite Khunou (the lovely wife of our Executive Mayor) how she is most likely to treat the family for dinner.
Like most South Africans Ms Khunou is “favouring” traditional South African dishes and there are few people who will disagree that with a dish such as leg of lamp complimented by typical South African veggies you could go very far - with a big or small budget!
For this exercise, Ms Khunou has partnered with a family friend who is “an outstanding chef” - Mr Dali Tsengiwe. “Dali is really a great chef and I hardly ever dare to go in the kitchen when he’s around” Dali’s wife comments. Well, here goes with all the good stuff then!
Ingredients:
Leg of lamb 2kg
1.5 kg Potatoes peeled and cut in half
1 packet of fresh Baby corns
1 Red onion
1 Onion
4 Carrots peeled and cut in half
1 bulb garlic, 4 cloves peeled and crushed
1 spoon of fresh crushed Ginger
Salt
Freshly ground pepper
1 small bunch of fresh rosemary leaves coarsely chopped
1 small bunch of fresh thyme
1 small bunch of fresh parsley
Olive oil
Butter
1 butternut cut into cubes
1 kg green beans
Glass of dry white wine
Cauliflower and broccoli
Fresh cream
Method:
Mix the crushed ginger & garlic, chopped rosemary, chopped thyme, chopped parsley, and one table spoon ground pepper and sea salt together with olive oil. Rub the lamb with the marinade and leave for 20 min. Chop both onions into chunky pieces and fry in a pre-heated pan until soft, add marinated lamb into the same pan and fry for 2 min making sure that the whole lamb is turned frequently.
Pre heat oven to 200 degrees and place a roasting pan into the oven. Add the lamb with the fried onions into the roasting pan, add halve a glass of white wine to the mixture and cook for 90 minutes.
Put aside the frying pan to use for making the sauce, do not clean the pan. For the sauce, add half a glass of dry white wine to the frying pan, add butter, season with salt and pepper and simmer for 5 min. Boil the potatoes and simmer for 10 minutes, add rosemary sprigs, one whole garlic clove season with salt and pepper and drizzle over with olive oil. Tip the potatoes into the roasting pan, add the carrots, baby corns, green beans and butter nut cubes into the roasting pan and place the lamb on top of the veggies and roast for another 45 min.
Take out of the oven the roasting pan and cover the lamb with tin foil and leave it for 15 min before serving.
Carve and serve with roasted veggies. Boil the cauliflower and broccoli until soft, drain excess water and put them into a blender add butter and fresh cream and grind into a smooth pastry add salt and pepper to taste. Now its time to open that bottle of red wine! Serves 8 people. Enjoy your meal and have a feast - we surely did!
