MAKE A MEAL OF FREE STATE FAVOURITES
Contact Angela Day
Makes 20-30 500ml flour 15ml baking powder 5ml salt 45ml sugar 2 eggs, beaten 250ml milk 60g butter, melted 125ml chopped fresh
parsley 1 tin of whole kernel corn
Serves 4-6 1kg fillet, cut into thick
steaks MARINADE 250ml red wine 60ml olive oil 5ml chopped garlic 5 stalks of thyme, leaves
only 15ml honey butter and oil for frying CHERRY SAUCE 250ml marinade 1 tin of cherries, juice
reserved 5ml cornflour mixed with
15ml cold water salt and pepper Place the fillet steaks in oil, for frying sliced avo, crispy fried bacon and sweet chilli sauce, for serving Sift the flour, baking powder, salt and sugar in a bowl.
Whisk together the eggs and milk and stir into the flour with the a plastic bag. Combine the wine, olive oil, garlic, thyme leaves and honey and pour over the steaks. Allow to marinate for 1 hour, turning occasionally.
Remove from the marinade, reserving 250ml of the marinade. Gently pat the steaks dry with roller towel.
Heat some butter and oil in a frying pan and brown the steaks all over.
Transfer to a baking tray and roast in a preheated oven at 180°C for 10minutes or until melted butter, chopped parsley and corn.
Stir well. Heat a little oil in a frying pan and fry spoonfuls of batter until golden, then flip them over and fry the other side.
Remove and serve with sliced avo, bacon and sweet chilli sauce. it’s done to your liking.
Remove, cover with tinfoil and rest for 10minutes.
Serve with cherry sauce, veggies and potato bake. SAUCE: Place the reserved marinade in a pot with the tinned cherry juice and bring to a boil.
Reduce heat and simmer for 5minutes.
Stir in the cornflour paste and the cherries and simmer for a further 5minutes.
Season with salt and pepper. S I grew up up in Kroonstad, the Free State holds a special place in my heart. I have many wonderful memories of the happy, carefree days in a small town on the banks of the Vals River.
As the town and surrounding area was mainly a farming community, we were always aware of locally grown crops like maize and wheat and how worried farmers were about the weather and how it would affect crops.
A large part of our staple diet was mealies, bought fresh from the farmer’s market, cooked and served with lashings of fresh farm butter.
We also spent many of our holidays in some of the beautiful national parks like Golden Gate and visited places like Clarens and Ficksburg to experience local festivals.
To me there was nothing more beautiful than driving past the