Fat-conscious, dairy-free, Wilma Bruwer’s Venison Pies, Henry Oliver’s Quince Tart

Fat-conscious, dairy-free

Wine: Woolworths Limited Release Cabernet
Sauvignon 2010 (Grangehurst)

Liza Brown’s Vaalboontjiebredie (Bean Stew)

“Most of the old people lived on the
farms in those days because they had their own land where they planted crops.
They came to town only once in three months to buy provisions. My ma could work
a shovel and put up a wire fence like any man. She was a wagon leader of a team
of oxen on the farm – the red ones with the horns. Pumpkins, beans, tomatoes
-name any kind of vegetable in a garden and my ma used to grow it. Look, when I
make a stew, it’s a long, very slow process.”

        
Mutton or lamb knuckles or beef shin 500 g

        
Onion 1, sliced

        
Cinnamon 1 x 2 cm stick

        
Cloves 2

        
Allspice 1

        
Salt, to taste

        
Black peppercorns 2

        
Garlic ½ t crushed

        
Water 3 cups

        
Large potatoes 4, quartered

        
Green beans 500 g, trimmed and chopped

Liza
Brown’s Vaalboontjiebredie (Bean Stew)

1. Place the meat, onion, spices, salt,
   pepper and garlic in a saucepan with 2 cups water, bring to the boil and
   simmer until tender. Add the potato and simmer until nearly cooked. Add
   the green beans.
2. Add the remaining water and simmer very
   slowly until all the ingredients are soft. Add more water if necessary –
   the stew shouldn’t be dry.

Cook’s note: When the stew is done, I mash
some of the potatoes with a fork to bind it.

Health-conscious, wheat- and gluten-free

Wine: Darling Cellars Pinotage 2010

Wilma Bruwer’s Venison Pies

“The traditional recipes I grew up
with live on in the family. I am presently writing down recipes and stories
about my youth for my granddaughter. I remind her of the dishes she has come to
know in my home so that the recipes can be passed along from one generation to
the next.”

Wilma
Bruwer’s Venison Pies

        
Butter 60 g

        
Oil 3 T

        
Chopped onion ½ cup

        
Mushrooms 1 cup, chopped

        
Garlic 2 cloves, chopped

        
Bacon 250 g, chopped

        
Venison 1 kg, boiled off the bones

        
Ground cloves ½ t

        
Sea salt and freshly ground black pepper, to
taste

        
Red wine ½ cup

        
Cream ½ cup (optional)

        
Ready-made shortcuts pastry 400 g

        
Free-range egg 1, beaten

1. Preheat the oven to 160*C. Heat the
   butter and oil in a frying pan and fry the onion, mushrooms and garlic.
   Remove from the pan. Fry the bacon until most of the fat has been rendered
   (discard the fat), combine with the onion, mushrooms and garlic, and add
   the venison. Add the cloves, salt and pepper, wine and cream.
2. Roll out the pastry and cut it into
   rectangles. Spoon a little of the cooled meat filling on top of each
   rectangle and fold over the corners like a bundle of washing. Brush with
   beaten egg and bake until the parcels are puffed up, golden brown and
   crisp.

Wine: Raka Figurehead Cape Blend 2009

Henry Oliver’s Quince Tart

”Because my ouma suffered from asthma, we
moved to Prince Albert, where my oupa worked as a labourer on the farm
Weltevrede. We couldn’t attend school because the school was 25 kilometres from
the farm and there was no transport. I was about 11, and I helped my oupa in
the fields. My ouma was the big influence in my life. She believed a man must
be able to do everything, including cooking and sewing.”

        
Quinces 16, peeled, seeded and chopped

        
Sugar 2 kg

        
Water 3½ liters

        
Lemons 2-3, peeled and the pith removed

Henry Oliver’s Quince Tart

”Because my ouma suffered from asthma, we
moved to Prince Albert, where my oupa worked as a labourer on the farm
Weltevrede. We couldn’t attend school because the school was 25 kilometres from
the farm and there was no transport. I was about 11, and I helped my oupa in
the fields. My ouma was the big influence in my life. She believed a man must
be able to do everything, including cooking and sewing.”

·        
Quinces 16, peeled, seeded and chopped

·        
Sugar 2 kg

·        
Water 3½ liters

·        
Lemons 2-3, peeled and the pith removed

For the pie crust:

·        
Unsalted butter 60 g, plus extra for greasing

·        
Cake flour 150 g

·        
Free-range egg 1

Henry
Oliver’s Quince Tart

1. Place the quince pieces in a saucepan,
   just cover with water and boil for 15 to 20 minutes until softened, but
   still firm. Boil the sugar, water and lemon rind in another saucepan until
   thick syrup has formed. Remove the quinces from the water, put them in
   sterilized glass jars and top up with the syrup. (Make sure that there are
   no air bubbles in the jars.)
2. Preheat the oven to 180*C. To make the
   pie crust, rub the butter into the flour with your fingertips, and then
   add the egg. Knead to form dough. Chill for 30 minutes.
3. Roll out the dough thinly and use to line
   a greased pie dish. Arrange the preserved quince on the dough and bake for
   25 to 30 minutes until the crust is golden brown.

Cook’s note: Serve with fresh cream or
custard.

Wine: Delheim Spatzendreck Late Harvest
2011