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Mother's Day with Lanzerac

This Mother's Day you don't have to leave your home to have a beautifully packaged gourmet meal delivered fresh to your Mother or for the family.

08/05/2020

 

Mother’s Day is just around the corner, but it's going to be a little different this year. Despite our current situation, even a small and thoughtful gesture can make any mom’s day a little brighter. Lanzerac has you covered with a mouthwatering packaged meal that can be delivered to treat your mother this Sunday.

With level 4 of the lockdown still in force, shopping around or making a reservation for Mother's Day will prove impossible. But the guys at Lanzerac have a beautifully packaged gourmet feast that can be delivered fresh to your mom's door - if you live in the Stellenbosch area. You can also arrange a family menu whilst in lockdown with a 3-course Sunday family feast. Additionally, if you are celebrating or planning a special event, Lanzerac will be offering pre-ordered dishes to be delivered to your home in Stellenbosch. Kindly contact Johan on 082 851 1012 to receive the weekly menu.

For those of you not in the Stellenbosch area, Executive Chef  Stephen Fraser shares his recipe for Lanzerac Scones - see the bottom of this page.

 

 

 

 

 

 

 

 

The menu features a delicious starter choice of curried cauliflower soup with smoked salmon and parmesan beignets and chilled mackerel pate with dill and cucumber salad and melba toast.

The main course is a feast of herb and mustard seed roast beef fillet, roast bone marrow and Yorkshire puddings, red onion gravy and an orange and tarragon béarnaise sauce.

The meal is accompanied by a selection of side dishes that includes rosemary salt and duck fat roasted potatoes, cinnamon and crème fraiche mashed butternut, tender stem broccoli with tomato fondue and flaked almonds over-roast baby carrots and parsnips glazed with ginger, sesame and apricot.

 

 

 

 

 

 

The feast is finished with a dessert of baked buttermilk cheesecake, topped with chunky strawberry and French vanilla compote, rose macarons and pistachio mousse.

Depending on your choice, the cost of this family feast is R900 / 2 people or R1450 / family of 4 (2 adults and 2 children).

 

 

Scrumptious Scones Recipe

Over the years Lanzerac has become famous for their scones. This scone recipe from Executive Chef Stephen Fraser is just in time for Mother’s Day, along with a delicious strawberry jam.

 

YOU WILL NEED:

Serves 8

FOR THE SCONE

200g butter
350g cake flour
75g caster sugar
150ml butter milk
1.5 eggs (75g)
15g baking powder
1/2 tsp. salt

FOR THE STRAWBERRY JAM

500g strawberries
500g caster sugar
1/2 lemon
1/2 tsp. vanilla paste or 1/2 a pod scrapped
Pinch of salt

 

HERE'S HOW:

 

SCONES

1. Using room temperature butter, cut the butter into cubes. In a large mixing bowl, cream the butter and sugar together until
it is mixed well and light and creamy. Add the baking powder and salt to the flour, give it a quick mix and then stir the dry ingredients into the creamy butter mix.

2. With clean cool hands, rub together the mixture resembles fine crumbs. Make sure your hands are cool, you don’t want the butter to melt.

3. Combine the buttermilk and the egg. Add this mix of buttermilk and egg to the bowl and mix well but not too much as it's not a dough, you are just looking to combine it to a workable mixture. If it's to wet add a little extra flour.

4. Next, flour your clean surface for the rolling of the scone dough. Flatten your mix until it’s about an inch high. Do not
overwork this. Cut the inch high mix with a cookie cutter and place it onto a baking tray. A tip is to dip the cookie cutter in
flour before each cut, this will ensure that the mix doesn’t stick to the cutter. Keep remixing the dough until you have
used it all. You should get about 8 scones from this depending on the size of the cutter.

5. Place the scones in the fridge for 30 minutes before baking, it’ll firm them up and will help keep the round shape when baking.

6. Glaze scones with leftover 1/2 egg, and bake at 180’c for 20 minutes.

STRAWBERRY JAM

1. Ensure that strawberries are clean and destemmed. Cut the strawberries into small pieces, the size of them will determine
the texture of the jam.

2. Place strawberries in large bowl, add the sugar, the lemon juice and then add the 1/2 lemon skin. Mix everything together until the sugar has dissolved. Leave this mix to rest for an hour, or overnight in the fridge. The sugar will draw out the juices of the fruit.

3. After refrigerating, add this mix to a pot and place it on the stove on high heat. Add the vanilla and salt. Boil for 20-25
minutes while stirring continuously. If your jam is thick and the right consistency that you prefer, take it off the heat and
let it cool down. Remove the lemon skin and let the jam cool.

Enjoy on your freshly baked scones.