Week three’s challenge is now live on the Freshly Blogged website. The first chop has been made; five bloggers are no longer in the competition. I survived. I am thankful. I really did not want to be voted out first. Totally an ego thing and I am good with that.
Now about Freshly Blogged. When I first shared about this competition I said that I had entered because sometimes it is really good and stretching and refreshing to be uncomfortable. So as you know, it is really not that refreshing at all. In fact, all this stretching and discomfort can be a little stressful. For instance, tomorrow is our deadline for challenge four and I can without a doubt say that the one ingredient in this week’s challenge has never ever as in ever made it into my shopping trolley. Ever. It has taken me since Friday to brave giving it a go. Watch out for my dish next week Monday.
I was so pleased with my dish from last week’s challenge 3 that I have decided to share it here. As usual with Friday came an email from the Freshly Blogged team giving the list of ingredients which we had to use for this challenge. We could leave one ingredient out; add three fresh ingredients and three spices. You can read the entire do’s and don’ts list here. As always I spent the weekend reading up on the different ingredients and wondering what the most obvious thing to do with them was. And then, I tried to think of something else.
I decided early on in this competition that I would only cook things that stick with the premise of Pomegranate Days i.e. that life may be complicated but food should be simple. Each week I take the ingredients and try to use them in a way that makes sense for this philosophy, keeping it as simple and as fresh as possible. I then cook them up for the very important taste test and then we shoot them in our own style. It feels good to be happy with what I am doing.
I know that I am up against chefs and bloggers who brag huge followings, so I am not confused as to my chances of winning the popularity votes, and for that matter the weekly prizes. But, I am certain of my ability to stay true to me and my goal of putting out the best recipe that I can think of, the best photo we can manage and a piece of entertaining and hopefully well written text to go with it. Just to remind you, well actually to remind me, the votes do not determine the outcome on the chopping block.
Another stipulation of this week’s challenge was that some part of the dish had to be cooked over the coals. Now I am no Girl Guide, but with my Blitz and dry wood, I would have earned my fire making badge for sure! I ended up making a delightful dish which Dear Husband named “Eggs Boland.” Actually, because it was all outdoorsy and over the coals kind of cooking, I got confused and thought I was camping so I wanted to call it the Glamp-out Breakfast, my dish being so posh and all, but Dear Husband rolled his eyes and suggested I stick to Eggs Boland.
Taking the ingredients I was given, I am not too surprised I ended up at breakfast. Six years straight working the boutique hotel breakfast shift could do that to you. That being said I served it to Dear Husband for dinner, and it was fabulous then too.
If you like my recipe, and if you feel so inclined, please vote for it here.
I do notice every vote and appreciate them all.
What you need
700 g flour
10 g dried yeast
1 ½ tsp. salt
1 tsp. sugar
500 ml milk, warm
250 g PnP mixed dried fruit, seeded prunes, chopped
Red Wine Vinaigrette
½ cup Drostyhof Pinotage
1 tsp. mustard
1 tbsp. fresh lemon juice
1 tsp. Italian parsley, chopped
4 egg yolks
20 ml fresh lemon juice
250 ml clarified butter
500 g ostrich sausages
1 cup PnP original chutney
200 g waterblommetjies
150 g asparagus
Red wine vinaigrette
4 slices fruit bread, toasted and lightly buttered
4 eggs, poached
Ostrich sausages, cooked
What you do:
- Place the flour, yeast, salt and sugar into a mixing bowl.
- Mix in the dried fruit.
- Using the dough hook attachment, on medium speed, add the milk and bring the mixture to a soft dough.
- Knead for about ten minutes on low speed until the dough is smooth and elastic.
- Place the dough covered with a damp cloth in a warm place to prove until doubled in size.
- Knock the dough back with your hands and shape into a loaf.
- Place on a lined baking sheet and allow to prove again until doubled in size.
- Brush with the egg glaze and bake in a preheated oven at 180˚C for about 45 minutes until golden and cooked through.
Red Wine Viniagrette
- Mix together the red wine, mustard, lemon juice and parsley.
- Season to taste and set aside.
- Whisk the egg yolks and lemon juice in the top of a double boiler until pale and thickened.
- Slowly whisk in the butter in a steady drizzle and whisk until thickened.
- Season to taste with the salt and cayenne pepper.
- Set aside and keep at room temperature.
- Marinade the sausages in the chutney for one hour before cooking.
- Braai over hot coals for 6-8 minutes, turning regularly to evenly cook on all sides.
- Set aside, keep warm.
- Stand the waterblommetjies in salted water for fifteen minutes.
- Rinse well under running water.
- Repeat two to three times until the waterblommetjies are free from grit.
- Place the waterblommetjies and the asparagus spears into a steamer and steam for 6-7 minutes until tender.
- Refresh immediately under cold water.
- Heat gently and then toss in the red wine vinaigrette and set aside.
- Place a slice of toast on each plate.
- Top with slice equal servings of asparagus and waterblommetjies.
- Place one egg on each plate on top of the vegetables.
- Spoon a generous serving of hollandaise sauce on top.
- Place an ostrich sausage on the side.
- Serve immediately.
Disclaimer: This is a sponsored competition. The ingredients used are stipulated by the organisers and I receive Pick and Pay Smart Shopper Points each week with which to purchase the ingredients.