Overcome load-shedding with feast ideas
A celebration of faith, family and food are the traditional hallmarks of the Easter weekend.
And while certain traditions never change, the circumstances surrounding them are sometimes as fluid as a loadshedding schedule.
It is for this reason that Capsicum Culinary Studio chef Sharon Pye has shared her Easter lunch recipes that do not rely on electricity.
She described the Easter weekend as a time for families to gather and remember the many blessings bestowed on them which is usually marked by church services and feasting.
And to ensure the old traditions are not stifled by new age issues,
Pye’s trusty gas braai will be converted into a smoker to ensure slow-cooked beef brisket will be ready to serve family and friends and, of course, complemented by a harvest table salad.
All these tast offerings before a delicious blueberry lemon no-bake cheesecake.
Slow-cooked Smoked Beef Brisket (serves 15) Ingredients
2 x 4kg beef brisket/topside 1 litre beef stock 125ml sea salt
125ml coarse black pepper 125ml Worcestershire sauce 1 bag oak woodchips
Method
Trim the brisket by cutting away the fat cap then score the meat by cutting straight lines into the flesh.
Rub salt and pepper into the meat. Combine the Worcestershire sauce and beef stock and place in a food-safe spray bottle.
Wrap two to three handfuls of woodchips in foil and poke tiny holes to allow steam to escape.
Lay the package of wood chips directly on the cooking grate.
Continue to replace the woodchips every 30 minutes.
Heat grill to 120°C and once chips start to smoke, place brisket fat side down and close the lid.
Spray the meat with the bottled sauce once every hour.
After about six hours, start checking the internal temperature of the meat until it reaches 93°C.
Remove and rest for 30 minutes before slicing and serving.
Harvest Table Salad Ingredients
560g mixed green lettuce 500g blueberries
8 pears
Sliced 330g red onion Thinly sliced 500g feta cheese
Crumbled 500g caramelised pecans
Dressing
250ml olive oil 180ml white wine vinegar 120ml honey
120ml Dijon mustard 5ml salt
5ml pepper
15ml dried oregano
Method
Mix dressing ingredients to make a vinaigrette.
Place the balance of ingredients in a bowl or platter.
Drizzle dressing over salad just before serving.
No-bake Blueberry Lemon Cheesecake in Jars
Ingredients 1kg blueberries 60ml honey
15ml lemon juice 15ml water
15g corn starch
For the cheesecake 230g cream cheese 200g Greek yoghurt 30ml honey
1 lemon, zest and juice For the biscuit crumb 1 packet Tennis biscuits 45ml butter, melted
Method for the lemon blueberry filling:
Combine ingredients, except for corn starch and water, and in a saucepan heat over low-medium heat on your gas stove for 5 minutes.
Mix in corn flour and water, add to sauce and continue to cook until sauce thickens. Allow to cool.
For the cheesecake: Combine all ingredients and place in the fridge.
For the biscuit crumb: Crush the Tennis biscuits into a fine crumb. Add butter and mix.
To assemble: Place biscuit crumbs into mason jars and pack gently with your fingertips.
Divide the cheesecake mixture evenly among jars.
Top off with blueberry sauce and chill for at least one hour or make it the day before, considering your loadshedding schedule.