Our focus this Tourism Month is the Free State, so ANGELA DAY has created a menu with produce for which it is well known
great expanse of mealie fields and seeing large herds of cattle grazing in the fields.
If you have ever attended the Cherry Festival in Ficksburg, you will know that nowhere else in the country can you buy cherries the size of little apples and asparagus freshly picked and sold on the same day.
I have planned this menu using sweetcorn, beef, asparagus and cherries. Cherries are not in season yet, but will be in a couple of weeks, and beautiful thick asparagus spears are starting to make their appearance on greengrocer shelves.
Make the most of their season and use them abundantly while they are available.
The Ficksburg Cherry Festival takes place on November 17-19. Visit www. cherryfestival.co.za for information on tickets, accommodation, attractions in the area and tours you can take. It is the perfect Sho’t Left experience.
Serves 4-6 4 ears of sweetcorn 2 small Mediterranean
cucumbers 1 red onion, finely chopped 125ml chopped coriander DRESSING 80ml olive oil 30ml lemon juice Serves 6-8 PASTRY 250ml flour 80g butter, cubed 30ml castor sugar 1 egg yolk ice water to mix FILLING 200g dark chocolate 200g milk chocolate 200ml cream 30ml cherry liqueur TOPPING 400g tinned black cherries 15ml custard powder mixed with a little water 30ml castor sugar 15ml cherry liqueur fresh or maraschino
cherries to decorate cream to decorate PASTRY: Put the flour in a bowl. Add the butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs. 10ml castor sugar 3ml salt black pepper Remove the kernels from the cobs of sweetcorn. Place in a bowl.
Cut the cucumbers in half and then into slices.
Mix in the castor sugar. Add the egg yolk and enough ice water to bring the dough together.
Knead lightly until smooth. Wrap in plastic and refrigerate for 30minutes.
Roll out the dough on a lightly floured surface and use it to line a 20cm pie plate.
Prick the base, line with some baking paper and weigh it down with dried beans or baking beads.
Bake blind at 180°C for 10-15minutes or until pale golden. Remove the paper and beans and return to the oven to dry out the base.
Remove and cool. FILLING: Combine all the ingredients in a glass bowl and microwave on the lowest setting for 3minutes Add to the sweetcorn.
Mix the onion and coriander into the salad.
Pour over the dressing just before serving. DRESSING: Combine all the ingredients and mix well. until melted and smooth.
Pour the filling into the cooked pastry base. Refrigerate until set. TOPPING: Drain the cherries. Put the liquid into a glass bowl. Microwave on high for 2minutes. Stir in the custard powder mix and return to the microwave, and cook on full power for a minute or until boiling and thickened.
Remove and stir in the castor sugar and liqueur. Cool slightly.
Spoon over the chocolate filling, arrange cherries on top and decorate with whipped cream. NOTE: To save time, buy ready- made shortcrust pastry or make your favourite biscuit base. This tart can be made in individual tart pans.