Just outside Barrydale, in the Tradouw Valley, Country Chef Beate Joubert gives authentic boerekos a Mediterranean twist. Try her Terrine with Brinjal and Red Peppers recipe when next you really want to impress.
- 3 large, sweet, red peppers
- 2 large brinjals, thinly sliced into rounds
- olive oil
- coarse or smoked salt to taste
- 6 courgettes, each sliced lengthwise into 6 strips
- ± 10 thin slices of strong white cheese e.g. Edam or Cheddar
- 2 rounds feta, crumbled
- ½ cup chopped fresh flat-leaf parsley for garnishing
- freshly ground pepper
- grated Parmesan to taste
- fresh coriander leaves for garnishing
- 1 tsp white pepper
- tomato sauce
- 2 large onions, peeled and roughly chopped
- 4 cloves garlic, peeled and finely chopped
- ½ tsp salt
- ¼ cup olive oil
- 15 small, ripe tomatoes, plunged into boiling water and skinned
- 10 black olives, pitted and halved
- 2 tbs balsamic or red grape vinegar
- ¼ cup white sugar
- ½ tsp freshly ground black pepper
- 1 tbs Tabasco sauce
- ½ tsp chilli flakes (optional)
- ¼ cup finely chopped, sweet, red or green peppers
- Preheat the oven grill. Arrange the red peppers in an ovenproof dish and grill until almost scorched. While still hot, transfer them to a plastic bag to sweat for about 20 minutes. Remove the skin and pith, then dice and set aside.
- Add the brinjal slices to the same roasting dish, brush both sides with oil and sprinkle with salt. Grill for about 4 minutes on each side until soft and browned. Remove and set aside. Add the courgette strips to the same dish, brush with olive oil and grill in the oven until soft.
- To assemble the terrine, line a 22x12cm baking dish with thick plastic or aluminium foil. Beginning with the brinjal, arrange slices in the bottom of the dish, followed by a third each of the red peppers, courgettes and cheeses. Continue layering in this fashion, ending with a layer of brinjal. Pour boiling water over the parsley, then immediately remove and plunge in ice-cold water, and drain. Sprinkle the parsley and season with salt and pepper over the top of the terrine. Cover the terrine with a layer of plastic or foil and press down firmly and slowly to compact the mixture. Allow to cool at room temperature, then refrigerate until required.
- To make the tomato sauce, sauté the onions, garlic and salt in the olive oil until glossy. Add the remaining ingredients and cook until reduced by half and quite thick.
- Slice the terrine. Spoon the tomato sauce onto a serving dish and arrange the terrine slices on the sauce. Garnish with the Parmesan and coriander leaves, and sprinkle over the pepper. Presentation is important with this terrine; serve the slices on a beautiful platter.
Wine suggestion: Joubert-Tradauw R62 blend (Cabernet/Merlot/Cab Franc) 2012
Now try chef Beate Joubert’s Little Karoo Venison Parcels.