FAIRFIELD FOODS

2012-01-31T22:35:00.000-08:00

OOEY GOOEY CHOCOLATE BROWNIES

This is definitely one of those recipe's to have handy - as one never know
when you simply need to bake some OOEY GOOEY CHOCOLATE BROWNIES.
This recipe is easy, quick to make and are best kept in the refrigerator.
It also freeze well for up to 6 weeks.

Serve it dusted with icing sugar, with a dollop of cream, as a base for a
deadly chocolate mousse cake or with a scoop of ice cream.

RECIPE
220 g Dark Chocolate
125 ml Cooking Oil
125 ml treacle (dark brown sugar)
2 eggs
5 ml vanilla essence
5 ml coffee granules
80 ml cocoa powder
200 ml cake flour
7.5 ml baking powder
1 cup chopped white chocolate

Melt the dark chocolate and slowly whisk in the oil, sugar and eggs,
Followed by the vanilla and coffee
Sift together the flour, cocoa and baking powder and gently fold
this into the chocolate mixture.
Pour this in a prepared baking tray and sprinkle the
white chocolate chips over the top.
Using a spoon - swirl the white chocolate chips into the mixture by making a
figure 8.
Repeat this process two or three times.
Bake at 180 degrees for 20 - 30 minutes.

The brownie should have a cracked top with a slightly soft interior.
Cool and keep refrigerated until needed, but serve at room temperature.

happy baking

(photo by Shirley Bowker)

2012-01-30T22:29:00.000-08:00

THEMED FOOD DEMONSTRATIONS AT FAIRFIELD

Themed food demonstrations can be booked
at Fairfield Kitchen for groups of 6 to 8 guests.
The day include a full demonstration of a 3 course meal of the selected theme, beverages before, during and after the class, all notes and recipes and a lunch that consist out of all the food demonstrated.

These demonstrations can also be held in the comfort of your own home.
An island style kitchen layout is ideal and the amount of guest of these classes depends on the kitchen's facilities.

THEMES TO CHOOSE FROM:
Italian South African 'Boerekos'
Mexican Mediterranean
Indian Easter
French Christmas
Moroccan Valentine

Inbox me at fairfieldfoods@gmail.com for costs and more info
regarding the classes.

2012-01-26T01:44:00.000-08:00

TROPICAL CHICKEN SALAD

You cant go without a few great salad ideas and this chicken salad are just
what you need for healthy lunch in a flash.
(recipe serves two people)

CHICKEN
2 x Chicken Breast
Cut the chicken breasts into smaller strips and season with olive oil, lemon juice and veggie spice and marinate for 1 hour.
Heat a frying pan with a little bit of olive oil and flash fry the strips until brown and cooked through.

DRESSING
1 teaspoon mustard
2 teaspoons brown sugar
30 ml apple vinegar
250 ml Extra Virgin olive oil
half cup chopped chives
Combine mustard, brown sugar and vinegar and whisk well.
Add in olive oil and chopped chives
Keep refrigerated till needed

SALAD
1 packet of fresh lettuces - washed
fresh rocket, coriander & mint - washed
half a pineapple cut up into cubes
1 whole ripe avocado
half a cucumber – cut into ribbons with a veggie peeler
half cup toasted pine kernels
1 x 125 g plain goats cheese

Combine lettuces, herbs, pineapple, avocado and cucumber and lightly toss in a deep bowl
Arrange on a flat serving platter
Place grilled chicken ontop of salad and sprinkle with pine kernels.
Lastly crumble the goats cheese over the salad and serve with the dressing on the side.

TIPS:
U can use ripe Camembert or feta cheese instead of goats cheese
Leave out the pine kernels if allergic to nuts
To keep your avocado from going brown – cut into slices and place in a bowl with ice water and lemon juice for 10 – 15 minutes (25ml lemon juice to 250ml water)
The chicken pieces can be served either cold or hot.
For a creamier dressing combine 100ml LIGHT Mayonnaise with 100ml milk, 5 ml black pepper, half a cup of finely chopped herbs (eg rocket, coriander, parsley, basil) and whisk well.

2012-01-24T01:50:00.000-08:00

CHINESE STYLE CHICEN STIRFRY
(recipe serves two)

Quarter Pack of Egg Noodles
1 x Chicken Breast – de-boned and skinned
50 ml lemon juice
20 ml olive oil
freshly chopped parsley

1 x Onion
1 x Small Red Cabbage
1 x Carrot
1 x Red Pepper
1 packet of mange tout
10 ml freshly crushed garlic
80 ml Sesame Oil
20 ml Soy Sauce
20 ml Fish Sauce
5 ml Honey
30 ml Rice Wine Vinegar
5 ml fresh Ginger Grated

Cook Egg noodles and keep separate.
Slice Chicken breast into thin strips and marinated with lemon juice parsley & olive oil for
10 – 15 minutes
Slice all veggies in thin even size strips.
Bring a wok (or large frying pan) to a medium heat and add the sesame oil
Add the veggies and stir fry for 1 – 2 minutes
Now add in the garlic, soy, fish sauce, rice wine vinegar, honey and fresh ginger
Fry well and make sure that all the veggies are coated with the flavours added.
Veggies must be lightly cooked but still be crunchy.
Remove the veggies from the wok – and return to the heat.
Add some more sesame oil – and add in the chicken .
Fry quickly until just cooked through and add back in the veggies.
Fry for 1-2 more minutes. Making sure you mixing all the veggies and chicken well together.
Add in the cooked egg noodles and serve in bowls with lots of freshly chopped coriander or springonions.

TIPS
If allergic to sesame – substitute sesame oil with, extra virgin olive or grape seed oil.
Its not necessary to mix the noodles through with the chicken mixture – and the chicken can be served ontop of the noodles.
Substitute Chinese noodles with paperdelle pasta or jasmine rice.
Substitute chicken with duck breast, beef strips.

SALAD RECIPE

2012-01-16T11:53:00.000-08:00

WAYS WITH WATERMELON

This is the best time of the year to get hold of that perfect ripe bright pink watermelon.
But don’t fool yourself by thinking that watermelons are only good to eat as a fruit or on a hot afternoon.
Here are a few great tips on what to do with that pink beauty.

WATERMELON & FETA SALAD
Believe it or not – but watermelon, feta and black olives are a perfect mach. Through in a hand full of fresh basil leaves and you’ve got a winner.!!
4 Large slices of watermelon – pitted and cut into cubes
4 rounds of black pepper feta
1 cup of pitted black olives
100 ml olive oli
Fresh Basil
Gently Layer the feta, watermelon and olives in a large see trough glass bowl.
Keep refrigerated until needed - topped with fresh basil and drizzle with a bit of olive oil

Tip: You can also splash the salad with balsamic reduction
Add strawberries and black berries to the salad
These ingredients also make a great pre-dinner /cocktail snack. Simply skewer some Danish Feta, a Pitted Olive and a Watermelon Cube on a bamboo skewer and serve with dry sparkling wine.

CHILLED WATERMELON & STRAWBERRY SOUP
Combine 500g of watermelon (peeled and pitted) with 500g strawberries and 100 g blueberries.
Add a splash of vodka if you like.
Chill for alteast 4 hours. Serve in martini glass as a chilled soup with a citrus peel twist ontop

EASY CHRISTMAS PUDDING

2011-12-22T23:24:00.000-08:00

MERINGUE KERSFEES KAAS KOEK
N ietsie soets is nou maar eending waarsonder ons Suid Afrikaners net nie kan klaar kom nie. Veral nie met n groot geleendheid soos Kersnaweek nie!
Met die voorspelde warm temperature gedurende hierdie naweek – kan jy seker maar n bietjie wegskram van die tradisionele gebakte of gestoomde kerspoeding en iets meer ligs en maklik voorsit.
Nie net sal jou gaste gaande daaroor wees nie – maar ook jy sal verlig wees met die min en maklike takie om jou Kers ete met n 'grand finale' af te rond.

MAKLIKE MERINGUE KAAS KOEK
3 ewegroot meringue wiele (die groote van n hoofgang bord)
2 blikkie kondensmelk
2 x 250 g gladde room kaas – kamer temperatuur
300 ml suurlemoen sap
5 ml vanilla geursel
2 blikkies granadella pulp
fun gerasperde skil van 1 suurlemoen
1 pakkie vars aarbeie
2 pakkies vars blou bessies
1 pakkie vars appelliefies

Room die maaskaas met n plastiek spatula to heeltemal sag en heeltemal glad
Voeg die kondensmelk bietjies gewys by todat n gladde mengsel gevorm het
Voeg nou die suurlemoen bietjies by en meng goed
Laastens meng die granadilla pulp, vanilla geursel en die suurlemoen skil by
Meng goed
Laat staan die mengsel in die yskas vir tenminste 20 minute voor gebruik
Sif n dun lagie kakao poeier bo-oor die meringue skywe.
Op die boden van n koek staander – smeer n klein sirkel van die maaskaas mengsel
(dit help dat die koek mooi op die bord vas sit en nie rondskyf nie)
Plaas nou die eerste meringue laag bo-op.
Smeer een derde van die kaas mengsel bo op die meringue en plaas van die bessie bo-op
Plaas nou die volgende meringue laat bo- op en herhaal.
Voltooi die koek met die laaste kaasmengsel en bessies bo-op.
Versier met vars mint en fyngekapte wit en donker sjokolade
Bedien dadelik.

TIPS
Gebruik ook ander vars vrugte in seisoen soos pynappel, kersies of vye.
Gekapte vars mint kan ook tussen die lae ingesit word
Versuikerde vrugte of tradisionele kersfees koek mengsel kan gebruik word ipv vars vrugte.
Die kaaskoek mengsel sal die meringue uiteindelik sag maak indien dit lank staan – verf dus die meringue vooraf met wit (of donker) sjokolade – dit sal verhoed dat dit gou sag word en hoef nie dadelik te bedien word nie.
Die kaaskoek mengsel sal goed in die yskas hou vir 5 – 6 dae.

CLASSES FOR DOMESTIC WORKERS

2011-10-11T23:17:00.000-07:00

CLASSES FOR DOMESTIC WORKERS
Hands-on Morning classes for domestic workers
Tuesdays, Wednesdays & Thursdays
9:00 – 12:30

Classes will take place in your home kitchen where your domestic worker can learn practically how to prepare a meal in their everyday working environment.

Classes consist out of two meals (meat and starch dish), one veggie dish and one salad.

Cost of R550.00 per morning class
Cost does not include ingredients or traveling
Cost include all recipes and notes

Classes are for 1 to 3 students – depending on your kitchen.
You will receive a list before the class of all ingredients needed.

CHOOSE ONE OF THE FOLLOWING 3 CLASS OPTIONS
CLASS 1:
MEAL 1: Chicken Pie with Herb Mash
MEAL 2: Bolognaise Style Mince with Spaghetti
VEGGIE DISH: Veggies with Bechamel
SALAD: Cabbage Slaw
* * *
CLASS 2:
MEAL !: Tomato & Olive Chicken , Potato with Onion, Bacon & Cheese
MEAL 2: Tomato Scented Beef Curry, Herby Rice with Peas
VEGGIE DISH: Sweet Peas & Carrots
SALAD: Fresh Salad
* * *
CLASS 3:
MEAL1: Marinated Chicken Breast, Baby Potato with Garlic & Herbs
MEAL 2: Spicy Mince & Pasta Dish with Cheese
VEGGIE DISH: Crisp Green Beans, Broccoli & Plum Tomato's
SALAD: Cous Cous Salad

Contact me for more info or to book a class.

fairfieldfoods@gmail.com

2011-09-28T11:55:00.000-07:00

LEMON CURD TART

Time for summer ice tea and a decadent citrus tarts.

This simple recipe consist out of a curd that is cooked, butter is then whisked to it and the mixture are poured in a pastry case and bake until just set.
Use shortcrust pastry for a flaky texture or a biscuit crumb and butter base for a quick shortcut.
Flavour it with white chocolate chips and lemon zest. .

TART
5 Eggs
5 Yolks
350 ml Freshly Squeezed Lemon Juice
350 ml Castor Sugar
350 ml Chilled Butter – cubed
Zest of One lemon

Combine Eggs & Yolks and keep separate.
Combine lemonjuice, and castor sugar in a medium sauce pan and slowly bring to a boil
Once the mixture has boiled – add a little bit of the hot mixture to the egg mixture, stir well and return it too the rest of the ingredients.
Cook over medium heat till thicken and almost translucent while stirring continuously with a plastic spatula (make sure not to use a wooden spoon or a whisk)
Remove from heat and pour through a sift in a clean mixing bowl
Whisk in the butter – one block at a time until melted and mixture have a shiny glow to it.
Lastly add the lemon zest.
Pour in Prepared Pastry Case and bake at 160 degrees for 12 – 15 minutes or until the custard
has just set.

Serve this with fresh berries, berry compote or berry coulis, clotted sweet cream and mint.

happy baking x

RECIPE

2011-09-10T07:57:00.000-07:00

WARM CHOCOLATE CHIP COOKIES

150 g Cake Flour / 25 g Cocoa Powder / 2.5 ml Baking Powde /100 g Butter - room temperature / 130 g Treacle Sugar / 3 eggs / 5 ml vanilla essence / 100 g Dark Chocolate - melted / 120 g White Chocolate - Chopped

Combine Flour, Cocoa Powder and Baking Powder well. Cream butter with sugar, and then add in eggs and vanilla Gently pour in melted dark chocolate while beating the egg mixture Fold the dry ingredients to the chocolate mix - and lastly add in the white chocolate. Rest for 10 minutes Using an icecream slice scooper - scoop even size balls - on a pre-pared baking tray - make sure to leave enough space between dough balls as the mixture will spread during baking. Place in a pre-heated oven of 180 degrees - for 15 - 18 minutes or until biscuits has just set. Remove from oven and serve straight away with some melted chocolate and a Don Pedro!

You can store the cookies in refrigerator and place in a pre-heated oven of 160 degrees for 5 minutes before serving it not eaten on the same day.You can also add chopped nuts and cherries with the white chocolate to the dough mixture

happy baking x x

RECIPE

2011-09-06T00:03:00.000-07:00

TROPICAL CHICKEN SALAD

What about a light chicken salad just to get in the mood for spring. Also a great starter to
lighter and healthier eating.
(recipe serves two people)

CHICKEN
2 x Chicken Breast
Cut the chicken breasts into smaller strips and season with salt, pepper, olive oil, lemon juice and veggie spice and marinate for 1 hour.
Heat a frying pan with a little bit of olive oil and flash fry the strips until brown and cooked through.

DRESSING
1 teaspoon mustard
2 teaspoons brown sugar
30 ml apple vinegar
250 ml Extra Virgin olive oil
half cup chopped chives
Combine mustard, brown sugar and vinegar and whisk well.
Add in olive oil and chopped chives
Keep refrigerated till needed

SALAD
1 packet of fresh lettuces - washed
fresh rocket, coriander & mint - washed
half a pineapple cut up into cubes
1 whole ripe avocado
half a cucumber – cut into ribbons with a veggie peeler
half cup toasted pine kernels
1 x 125 g plain goats cheese
Combine lettuces, herbs, pineapple, avocado and cucumber and lightly toss in a deep bowl
Arrange on a flat serving platter
Place grilled chicken ontop of salad and sprinkle with pine kernels.
Lastly crumble the goats cheese over the salad and serve with the dressing on the side.

u can use ripe Camembert or feta cheese instead of goats cheese
leave out the pine kernels if allergic to nuts
to keep your avocado from going brown – cut into slices and place in a bowl with ice water and lemon juice for 10 – 15 minutes (25ml lemon juice to 250ml water)
The chicken pieces can be served either cold or hot.
For a creamier dressing combine 100ml LIGHT Mayonnaise with 50 ml Olive Oil, 5 ml black pepper, half a cup of finely chopped herbs (eg rocket, coriander, parsley, basil) and whisk well.

HEAVENLY SPRING MERINGUE

2011-08-31T11:27:00.000-07:00

DECADENT MERINGUE CAKE

Spring is finally here - and what better way to celebrate than a decadent meringue cake
Invite a few friends and find a great spring excuse to celebrate this season over a slice of heavenly meringue.

MERINGUE
4 egg whites
2 cups sugar
10 ml rose water
20 ml corn flour

Whip the egg whites with a electrical mixer to foamy
Add in sugar - a little bit at a time
Make sure that all the sugar has dissolved and that a smooth and glossy
meringue has formed
Whisk in the rose water and corn flour and whip for one more minute
Pipe meringue to form a thick circle on a well oiled baking sheet and bake overnight at 80 degrees.
Make sure to leave the oven door open. (as for rusks)

CREAM TOPPING
1 l fresh cream
200 ml icing sugar
4 tins passionfruit pulp
20 ml lemon zest

Whip cream and sift in the icing sugar
Add passionfruit and lemon peel
Keep refrigerated

FRESH FRUIT TOPPING
Use a variety fresh fruits now available - atleast 2 cups full
Cut into smaller pieces and mix in 50 ml lemon juice, 100 ml orange juice
50 ml brown sugar, lemon zest and fresh mint leafs

Gently scoop the thick cream untop of the meringue, followed by
the fresh fruit
Dust with sifted icing sugar, and garnish with fresh mint and citrus zest.
Serve straight away

happy baking xx

2011-08-18T01:42:00.000-07:00

BROCCOLI & BLUE CHEESE FRITATTA

Fritatta is a large open omelet like dish that originates form Italy and can contain anything form meat, fish, vegetables, herbs or cheese.
This vegetarian recipe is perfect for breakfast, a light lunch or supper or cut up into small individual portions for snacks or pick nick food.

FRITATTA
10 eggs
1 broccoli head – cut and steamed
1 block of blue cheese - crumbled
coarse salt & black pepper
20 ml veggie spice / dried herbs

Pre-heat a large non stick frying pan with olive oil
Whisk the eggs with the seasoning until fluffy
Pour the egg mixture in the sauce pan and cook over a medium heat – without stirring at all – for 1 minute.
Gently stir the mixture with a plastic heat proof spatula – starting at the sides of the pan.
Ones the mixture are cooked halfway through – add in the cheese and veggies and gently
stir through while cooking for 2 more minutes.
Turn the heat right down and cover with a lid.
Ones the eggs are cooked through and set - use a egg lifter and gently lift the whole
fritatta out of the pan -
Sprinkle more cheese (optional) and fresh herbs on top and serve.

If not a fan of broccoli and blue cheese use any vegetable or cheese combination of your choice.
For a more meatier version – add some cooked pieces of chicken, gammon, steak or prawns
You can make small individual fritatta's in non stick or plastic oven proof muffin trays. Add all ingredients for the fritatta to the egg mixture once you have whisked the eggs and pour in muffin trays. Bake in the oven at 160degrees until just set.

RECIPE

2011-07-20T01:37:00.001-07:00

MUSHROOM RISOTTO

Risotto is a great Italian dish that can either be served as a starter, a main meal or a side dish.
Add cooked meat , chicken or fish or steamed veggies to the rice to create a spectacular meal out of it.
Be careful not to overcooked the rice, it should not have a mushy consistency.

2 large onions – diced
4 leeks - chopped
10 ml salt
1 punnet mushroom -sliced
10 ml veggie spice
10 ml dried thyme
2 cups risotto
20 ml crushed garlic
2 cups white wine
beef stock (you can use vegetable or chicken stock instead)
fresh thyme
1 cup grated parmesan

Sautee onions, leeks and salt in olive oil until soft and translucent
Add in mushrooms, veggie spice and dried thyme and sautee well
Add in risotto and crushed garlic and fry with the onion mixture for 3 – 4 minutes
The risotto needs to be well coated with the olive oil.
Add in a third of the white wine and cook while stirring with a wooden spoon or spatula
Once all wine has cooked dry add in a second addition of wine, and then the third.
Do no the same with the stock but only cooked until rice has reached the 'al dente' stage.
Add in parmesan and stir through gently.
Sprinkle thyme ontop and serve straight away.

2011-07-13T07:01:00.000-07:00

MOROCCAN LAMB TAGINE

For those of you who missed out on the first Moroccan Cooking Class - here is the
recipe of my lamb tagine.
I know it sounds like a lot of spices and plenty of work. But get to it the night before your dinner party, slowly cook it overnight in the oven, quickly re-heat and serve it to your guests with loads of fresh herbs and toasted almond shavings.

LAMB TAGINE
use a black cast iron pot instead of a tagine dish

SPICE PASTE
50 ml garlic – crushed
1 onions – chopped
2 chili – chopped
parsley – chopped
10 ml white pepper
10 ml salt
100 ml olive oil
100 ml lemon juice

SPICE MIX
10 ml ginger
10 ml black pepper
10 ml cinnamon
10 ml turmeric
5 ml chili powder
10 ml cumin
10 ml ground coriander

TAGINE
1 x leg of lamb – cut into cubes
4 onions chopped
4 leeks chopped
3 bay leaves
1 tin whole peeled tomato's
100 ml clear honey
stock
100 g dried apricots
100 g prunes

Combine all the ingredients for the spice paste and rub into the cubed meat.
Marinate for 15 – 20 minutes
Combine all ingredients for the spice mix
Sautee onions and leeks in olive oil with a salt
Add in spice mix and fry for 3 more minutes
Add in meat cubes and fry for 10 – 20 minutes
Add in stock, tomato's, bay leaves and honey

Place the lid on the pot and place in n pre-heated oven of 120 degrees for 6 – 8 hours.
Check after every hour if there is still enough liquid in the pot – add more stock if needed.

Add apricots and prunes 30 minutes before the end of the cooking process.
You can thicken the sauce a little bit with some corn starch if needed.
Add in lots of freshly chopped coriander or parsley before serving.

A variety of veggies can be added instead or along with the dried fruit.
Add two punnets of fresh cherry tomato's just before the end of the cooking process for a fresh and strong tomato flavour.
Sprinkle toasted almond slivers with fresh herbs ontop of dish just before serving for a nutty flavour.
When making this dish in a cast iron pot it can either be done ontop of the stove or in the oven.

MORE ABOUT THE A TRADITIONAL TAGINE

Tagine is a dish that is named after the special earthenware pot in which it is cooked.
The pot is made out of heavy clay that is sometimes painted or glazed.
It consist out of a deep bottom part and a triangle shaped dome which is especially invented to return all condensation to the bottom again.

A Tagine Dish is usually a stew consisting out of meat and chicken that has been cook until it literally falls off the bone. Neck, shank and shoulder cuts is perfect for this dish.
The list of traditional spices added to a Tagine is endless and range from saffron, cardamom, cinnamon, chili, nutmeg, paprika and cumin.
Apples, pears, raisins, almonds, honey, prunes are all common ingredient.

DEMONSTRATIONS

2011-06-26T13:11:00.000-07:00

THEMED COOKING CLASSES AT FAIRFIELD

Now you and 5/6 or 7 of your friends can book a themed food demonstration on Fairfield Farm
for only R250.00 per person
Cost includes refreshments, lunch and all recipe's.
Classes start weekdays from 9:00 to 14:00

CHOOSE ON OF THE FOLLOWING

Moroccan

French

Indian

South African

Mexican

International Breads

Hight Tea (cost of R350 p/p- include lunch and high tea)

Basic Wedding Cake Decoration (cost of R200 p/p - tea time included - lunch on request 9:00 - 12:00 )

Contact me for more detail around classes and bookings

WINTER FOOD: SOUP

2011-06-26T13:04:00.000-07:00

CHICKEN SOUP

For two years I worked with Carmen Truter in Plettenbergbay – a phenomenal person and an Excellent Chef. She used to believed that the one good thing a sick person cant go without are Chicken Soup.
The old fashioned kind, which you cooked over a low temperature and leave some bones in for extra nutrients.
With all the nasty flues that is out there this time of the year – one simply cant go without a good chicken soup recipe.

2 large onions sliced
4 celery stalks sliced
1 whole garlic clove crushed
1 whole free range chicken
2 l of veggie stock or water
4 large potato cut into cubes
4 large carrots cut into cubes
2 cups whole kernel corn
2 cups peas
½ cup parsley chopped
6 cups chopped spinach (optional)

Gently fry the onions and celery in butter with salt until translucent and cooked through.
Add the whole chicken to the pot followed by the veggie stock
Simmer over a medium heat for 30 minutes and add in potato and carrots.
Simmer until the meat start falling of the bones.
Remove the bones and add in corn, peas and freshly chopped parsley.
Cooked for 15 more minutes before adding the spinach (if used)
Cook for 5 more minutes and serve straight away.

TIP: To stretch the soup a little, you can also add some ready cooked sago or pasta just before the end of the cooking process.
This soup freeze very well without the spinach. You can always add it when re-heating the soup just before serving.
You can add more fresh chopped parsley or coriander just before serving
Add in chopped green chilli's and fresh ginger root for a bit more flavour and kick.

BREAKFAST

2011-06-21T06:07:00.000-07:00

FLAPJACKS - Carlos's recipe

While working in America, I got this recipe of the breakfast chef named Carlos - A Mexican guy
who worked three jobs, had alot of patience with me, shared home brewed tequila send from his family in Mexico with me, he loved to salsa and know how to make mean Mexican food.
He baked almost 3 dozen of if every other day, and used to served it with a blueberry compote and fresh maple syrup.

You can use the same recipe to bake waffles or thick pancakes with - just ajust the batter slightly with a little bit of milk.

CARLOS FLAPJACK RECIPE
4 cups cake flour
125 ml sugar
55 ml Baking Powder
5 ml salt
2 cup buttermilk
125 ml oil
6 eggs

Sift flour, sugar and baking powder together
Combine buttermilk, oil and egg and whisk well
Gently whisk dry ingredients to the wet ingredients
Pour in clean container, and sit at room temperature for atleast 1 hour
You can either bake your flapjacks now, or rest the mixture in the fridge
overnight and use the next day.

You can also add a little bit of vanilla or citrus essence to the batter.
Serve with real maple syrup

enjoy x

WINTER FOOD: CURRY

2011-06-20T01:24:00.000-07:00

THAI GREEN CHICKEN CURRY

A Thai Green Curry is one of those things that simply stay irresistible.
The paste is usually available in sachets or tins and keeps for moths, if well covered, in the fridge or freezer.
But don't make the mistake of only using this ingredients by itself. It needs a lot of fresh ginger and coriander – when in season – to boost its Thai style flavour, and the best way of serving this dish is with fluffy basmati rice, poppadums and a fresh salsa or two

THAI GREEN CHICKEN CURRY
8 Chicken Breasts – on the bone
Lemon juice, olive oil, salt & white pepper
2 Large Onions
25 ml Thai Green Curry Paste
1 small Green Chili- chopped
5 whole star anise
8 whole cardamom seeds – toasted & crushed
2 inch fresh ginger – peeled and crushed
chicken stock
2 cups plain yoghurt
1 cup of freshly chopped coriander

Combine lemon juice, olive oil, salt and white pepper and rub into the chicken pieces
Marinade for 20 minutes
Sear chicken well in preheated frying pan with a little bit of olive oil and remove.
In the same pan fry the onions with a little bit of salt.
Add in curry paste, green chili, cardamom, star anise, and ginger and fry for 5 more minutes
Return chicken to the pan and add in the stock
Slowly simmer for 30 – 40 minutes over a medium heat until chicken are tender and most of the liquids has evaporated.
Add in the yogurt and cook for 5 more minutes
Add in coriander and serve straight away.
For a fresh Tomato Salsa chopped 2 red tomato's, half a cucumber, one onion, and mix with olive oil, salt pepper and more chopped coriander.

CHEFS TIP

You can also use red curry paste for this recipe, but use a red chili instead and no star anise. You can then also add a sachet of tomato paste and 15 ml brown sugar for a more complex tomato flavour.
Add 10 ml more paste and one more chili if you prefer it extra hot.

If you feel that the sauce are too thin for your liking - you can always thicken it with a little bit of cornstarch.

For something a little more exotic add steamed prawns to the ready made curry, or add raw prawns a few minutes before the end of the cooking process.

happy cooking x

Dessert Recipe

2011-06-16T14:19:00.000-07:00

GOOD OLD APPLE CRUMBLE

You cant go without a good old apple crumble recipe. One that does not involve, pealing and
steaming apples.

APPLE MIXTURE
1 tin unsweetened apples
200 g brown sugar
100 g butter
5 ml salt
100 ml water
10 ml cinnamon
5 ml nutmeg
5 ml ginger
1 cup cake mix

CRUMBLE
200 g butter
200 g sugar
200 g flour
1 cup coconut
1 cup oats
5 ml vanilla essence

Add brown sugar to a warm pan and stir until just starting to melt
Add in butter and cook for 3 more minutes, add in water and cook for 2 more minutes
Add in apples and cake mix , followed by spices
Cook until sugar are completely dissolved and a sugary consistency have formed

For the topping, cream butter and sugar, and add in coconut and oats
Add in flour and vanilla and rub the mixture with your hands until it have a
crumble texture. (you might need to add more flour if the mixture is too wet)

Place apple mixture in a ovenproof dish and finished with crumble ontop.
Bake in pre-heated oven at 180 degrees for 20 - 25 minutes or until crumbles
are golden brown and crispy and cooked through.

Served with thick vanilla cream and extra cinnamon

enjoy x

Recipe

2011-06-16T14:11:00.000-07:00

SELF SAUCING CHOCOLATE PUDDING
One simply cant go through this freezing temperatures without atleast one
easy to make chocolate pudding.
Bake it as a large pudding or in individual ramekins or even tin cups. And serve
with a thick custard or a dollop of cream.
Simply irresistible. . .

120 g butter – soft
200 g brown sugar
2 eggs
500 ml cake flour
30 ml baking powder
60 ml cocoa powder
7 ml salt
360 ml Milk

SYRUP
1000 ml boiling water
300 ml brown sugar
60 ml cocoa powder

Cream butter with brown sugar until soft and fluffy
Add in whole eggs and combine well.
Sift cake flour, baking powder, cocoa and salt
Gently fold the dry ingredients together with the milk into the egg mixture
Pour the batter in n prepared oven dish (one that will be suitable to serve the pudding in)
Combine all the ingredients for the syrup and bring to a boil.
Pour the hot syrup over the batter mixture and bake at 180degrees for 20 - 30 minutes or until
just set.
Remove from oven and serve while still hot.

TIP: This is just a very basic recipe. You can be adventurous and add any chosen flavour to the batter recipe. Chopped nuts, chopped chocolate pieces, chopped tumbles (especially Bradbury's new minted flavoured ones) Whiskey, coffee powder, vanilla, orange zest, mint essence etc.
Bake pudding in individual molds or even coffee cups and serve them with a big dollop of fresh double cream, with toasted nuts, chopped chocolate or peppermint crisp crumbles ontop.
Soft chocolate cream, caramel ice cream of thick custard are always a winner with this.

Happy Baking x

WINTER FOOD

2011-05-27T23:44:00.000-07:00

CUP OF SOUP
The first snow is on the mountains. Temperatures is freezing.
What better to have for supper than a thick cup of hearty soup and some freshly home baked bread without too much fuss.

BUTTERNUT SOUP
2 large butternut peeled and cut into thick slices
olive oil
2 large onion peeled and quarter
1 x Red Chili chopped
Garlic, Salt & Black Pepper
10 ml grounded cinnamon
10 ml freshly grated nutmeg
10 ml Garam Masala
1 x ginger root
Vegetable stock
1 tin coconut cream

Place butternut, chili and onions on a large roasting dish and sprinkle with olive oil, garlic, salt and pepper.
Place in a pre-heated oven of 180 degrees and roast for 40 minutes
Place in a large stock pot - make sure to scrape off all the excess pan juices into the pot.
Add cinnamon, nutmeg, masala and ginger and 500 ml of stock (you can use water )
Cook over a medium heat for 20 - 30 minutes and add in coconut cream
Cook for 3 more minutes and remove ginger root.
Remove from heat and blend with a hand blender to a smooth pulp.
Served with freshly home baked bread, toasted pumpkin seeds and a dollop of cream

TEA PARTIES

2011-05-02T23:47:00.000-07:00

If it is a STORK TEA, a BIRTHDAY TEA, a HIGH TEA or just a random AFTERNOON TEA

Host the Perfect Tea Party in the Comfort of your Own home or at a hired venue
I can create you a wide selection of sweet and savoury tea eats to die for.
Spoil yourself and impress a few friends with a ladies afternoon with luscious, dream cakes and fluffy scones. Lemon Meringue or Death By Chocolate Cake. Mini savoury Quiches, Plain or Flavoured Cheese Cake, Cheese or Cinnamon Straw Nibbles. Little Meringues with Chocolate or Chocolate Dipped Eclairs and Fairy like Cup Cakes just to name a few.

We can either deliver the goods to your home or venue OR set up your tea party area, serving your guests and clean up afterwords without you having to lift a finger.
(you need to supply all cutlery, crockery, table linen and decoration needed)

Contact me for a quotation
Karen McEwan
Professional Chef
049 8423 1415 / 082 397 8698

DEMONSTRATION

2011-03-25T06:06:00.000-07:00

EASTER DINNER DEMO

This THREE COURSE EASTER MENU is designed to be prepared in advanced and takes the minimum time and preparation before serving to your Easter Weekend Guests.
Have a enjoyable time with friends and family during this Easter – without having to run around in the kitchen like a cold blooded turkey.

DEMONSTRATION WILL CONSIST OUT OF THE FOLLOWING
Poached Eggs with Steamed Sesame Asparagus
Garlic Mayo & Petite Cucumber & Sprout Salad
Served as a Starter

Slow Cooked Lamb with Aubergine
Potato Rosti, Blanched Veggies in Pesto
Served for Main Meal

Simnel Cake with Home Made Anglaise
Clotted Passionfruit Cream
Served for Dessert

Hot Cross Truffles
Served with Coffee

COST OF R1500 per class of maximum 6 guests.
Including Lunch & Beverages and all Recipes & Notes

COST OF R1200 per class of maximum 6 guest
Including Beverages and all Recipes & Notes

Classes will be held at Fairfield Farm, Middelburg and can
be booked from the 28th of March to the 20th of April during weekdays.
Classes will start at 9:00 am and Lunch – if included in the option – will be served
round about 12:30 pm

Contact me for more info – or a class booking

049 842 1415 / 082 397 8698
fairfieldfoods@gmail.com

CATERING

2011-03-18T12:58:00.000-07:00

CATERING FOR ALL FUNCTIONS

If it is a small intimate dinner for friends or family or a large wedding.
Fairfield Foods cater for all your culinary needs.
Being it in the comfort of your own home or a function venue.

Each clients menu are specially compiled on his/her own needs and
preferences with fresh and local produce in season.

The type of the menu will depend on facilities available at the chosen venue,
and the amount of people being invited to your party.

Contact me for a quotation for your special event

Areas: Middelburg, Graaff Reinet, Stynsburg, Hofmeyer, Colesburg.

CREME PATISSERIE RECIPE

2011-03-10T11:49:00.001-08:00

CREME PATISSERIE RECIPE
As demonstrated on 11th of March 2011 at the Middelburg Show

1000 ml Milk
100 g Corn Flour
200 g Sugar
2 Eggs
8 Yolks
110 g Butter
10 ml vanilla essence

Scald milk over medium heat until it reaches boiling point
Combine corn flour, sugar and eggs and cream until well combined
Slowly pour some of the hot milk to the egg mixture and cream well
Return the warm egg mixture to the pot, and cook over a medium heat while whisking
continuously until the custard thickens
Remove from the heat - scrape into a clean bowl and whisk in the butter and vanilla essence
Cover with clingfilm, cool and refrigerated.

This mixture can also be flavoured with honey, rooibos or rose essence.