Winter Food - July 2020

This warm barley salad with roasted
vegetables is a great side dish, perfect for a
winter braai.
PREP TIME: 45min
COOKING TIME: 20min
YOU WILL NEED
For the barley
250 ml pearl barley
METHOD
Bring a pot with salted water to a boil and add the barley.
Return to the boil, then reduce the heat to medium-high and
boil uncovered for 25-30 minutes until soft. Drain off cooking
water, rinse and use as required. Combine the warm barley
with the citrus dressing.
YOU WILL NEED
For the citrus dressing
75 ml fresh squeezed lemon juice
75 ml fresh squeezed orange juice
15 ml Simple Truth honey exclusive to Checkers
50 ml extra virgin olive oil
5 ml peeled and finely chopped root ginger
METHOD
Mix together. Use fresh torn mint leaves to taste and season
with salt and freshly ground black pepper.
YOU WILL NEED
For the oven-roasted vegetables
4 ea beetroot, peeled and cut into wedges
3 ea small red onions, peeled and cut into wedges
15 ml balsamic vinegar
60 ml olive oil
15 ml brown sugar
4 ea large baby marrows, thickly sliced
1 ea butternut, peeled, seeded and cut into cubes
2,5 ml cumin
15 ml Simple Truth honey exclusive to Checkers
2,5 ml chilli flakes
4 ea large carrots, peeled and thickly sliced
6 ea baby potatoes, quartered (skin on)
Salt and milled black pepper
3 ea rosemary sprigs
Crushed garlic clove
METHOD
Prepare all the vegetables and keep them separate. Toss the
beets and red onion in the balsamic vinegar with 15 ml olive
oil and brown sugar and season. Season the baby marrows
and toss in 15 ml olive oil. Season the butternut and toss
in 15 ml olive oil, runny honey, cumin and some fresh sage.
Season the carrots and potatoes with salt and pepper, toss
in 15 ml olive oil, some chilli flakes, rosemary and garlic.
Arrange vegetables in a single layer on baking sheets and
roast at 180°C for 18-20 minutes or until vegetables are tender
and nicely caramelized on the edges. Arrange the warm
vegetables on the barley with citrus dressing.
Serve warm or at room temperature, with wild rocket.
GOODNESS FROM
THE FARM
Nothing beats
a warm plate
of healthy
melkkos, try this
truly SA dish,
Hearty & light
Melkkos
INGREDIENTS:
110 g (200 ml) cake
flour
5 ml baking powder
2 ml salt
2 litre milk
Extra cake flour for
sprinkling
3 eggs (separated)
50 g (60 ml) white sugar
5 ml grated lemon peel
2 ml cinnamon
Cinnamon sugar to taste
METHOD
• Sift the flour, baking powder and salt together. Stir in
the milk, little by little, to form a stiff dough. Roll out the
dough very thinly on a surface covered with sprinkled
flour.
• Sprinkle quite a lot of flour over the dough. Roll up
and cut the roll with a sharp knife into very thin strips.
Sprinkle ample flour over the melksnysels and separate
(loosen) the dough by using your fingers. Keep aside
until needed.
• Bring the rest of the milk to the boil in a large saucepan.
Stir in the melksnysels without shaking off the flour.
Reduce the heat while stirring the mixture for about 10
minutes – be careful that it does not boil over.
• Whisk the egg yolks, sugar, lemon peel and cinnamon
together. Stir in some (not too much) of the melksnysel
mixture to the eggs, sugar and
cinnamon mixture, then stir in
with the rest of the melksnysel
mixture. Bring to the boil again.
• Whisk the egg whites until stiff.
Pour into a big serving dish. Pour
the cooked melksnysels on top,
sprinkle with cinnamon sugar
and serve immediately.
Yields
6 to 8
servings
Recipe provided by Chef Suné Niemand
Picture for illustration purposes only
DID YOU
KNOW?
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is made from
Full Cream Milk?
Building strong
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Quality diary products
available at all leading
supermarkets
Serves 8