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Harvest LunchI had the pleasure of visiting Cecilia’s FarmKoelfontein in Prince Alfred Hamlet, Ceres area. It was slap bang during harvest and I had the opportunity to pick sweet and juicy peaches and nectarines straight from the orchards. Read all about this delicious visit here.
I prepared a little harvest lunch for the Cecilia’s Farm team that day. It went down a treat as it was sweltering hot, so a light grazing board was just what we needed.
Inspired by the freshly picked fruit, I threw together a summery salad of peach and nectarine wedges, prosciutto, Cecilia’s Farm Spicy Honey Mixed Nuts, rocket and fresh thyme leaves. Simply drizzled with grassy olive oil. I also prepared a dried fruit pickle made with Cecilia’s Farm dried fruit (Elberta peaches, Bon Chretien pears and Royal apricots). My thought behind this was that the sweet, fruity, spicy and tart pickle would pair deliciously on freshly baked seed bread with my creamy smoked snoek paté. And… I can safely say it was a hit! This grazing board went down well with chilled Koelfontein Chardonnay.
Thank you to Handri Conradie (founder of Cecilia’s Farm and 6th generation fruit farmer) for welcoming me in your beautiful home and allowing me to prepare all sorts of deliciousness with your superb fruit and products.

Grazing board| Cecilia’s Farm Grazing Board |

Salad (Serves 6)

3 ripe red skin, freestone suncrest peaches (Elberta peaches), pip removed and cut into wedges
3 ripe nectarines, pip removed and cut into wedges
1 red onion, halved and thinly sliced – soaked in a little white wine vinegar and a pinch of sugar
100 g prosciutto or speck
100 g Cecilia’s Farm Spicy Honey Mixed Nuts
100 g rocket leaves
A sprinkle of fresh thyme leaves
Freshly milled salt and pepper
Good quality olive oil for drizzling

Arrange all the ingredients onto a large serving board.
Drizzle with olive oil and season to taste.
Optional: Add creamy blue cheese or goats cheese to make this salad even more decadent .

grazing boardDried Fruit Pickle (Makes 500 ml or 2 small jars)

100 g Cecilia’s Farm Dried Peaches
80 g Cecilia’s Farm Dried Pears
50 g Cecilia’s Farm Dried Royal Apricots
750 ml boiling water
4 rooibos tea bags
half an onion, finely chopped
1 clove garlic, crushed
30 ml pickling spice
2 ml dried chilli flakes
2 ml turmeric
2 cinnamon quills
5 ml salt
3 ml black peppercorns
150 ml brown vinegar
45 ml water
45 ml sugar
45 ml honey
30 ml olive oil

Place the dried fruit in large shallow dish. Mix the boiling water and tea bags together and pour over the fruit. Allow to steep for 15 minutes. Drain the fruit and dice into 2 cm chunks.
In a small pot, add the onion, garlic, spices, vinegar, water, sugar and honey and heat together until sugar dissolves and the mixture becomes fragrant. Do not simmer. Add the olive oil.
Mix the chopped fruit and pickle mixture together until evenly combined. Divide between 2 x 250 ml jars (sterilized) and top up with residual pickling liquid. Seal and keep airtight until ready to use. Best served after 8 hours of standing.
This is also a delicious addition to a cheese board or serve with a fragrant Cape Malay or Indian curry.

grazing tableZesty Snoek Paté  (Makes +- 500 ml)

1 onion, finely chopped
15 g butter
200 g smoked snoek, bones removed and shredded
250 g full fat cream cheese
Juice and zest of 1 lemon
15 ml creamed horseradish (optional)
45 ml finely chopped Italian parsley
30 ml finely chopped dill
Freshly milled salt and pepper to taste

In a small pan, sauté the onions in the butter until soft and translucent. Do not brown. Remove from the pan and allow to cool to room temperature.
Place the cooled onion and remaining ingredients into a food processor and blend until well combined, smooth and creamy.
Season with salt and pepper to taste.
Decant into 2 x 250 ml jars or bowls and seal or cover until ready to use.
Serve generously spread onto freshly baked seed bread with homemade dried fruit pickle.

grazing boardIn my next few posts, I will be partnering with Cecilia’s Farm to bring you some droolicious recipe ideas using their extensive product range. So keep an eye out!

Remember to follow me on Instagram to see my scrumptious day-to-day happenings 🙂

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