Farm To Table Cooking with Boschendal

Words: Crush | Photography: Matthew Ibbotson

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Healthy and wholesome farm to table cooking is a way of life that we all want to embrace. As city slickers, it’s easy to think that this isn’t possible unless you’re living in the country but lucky for us, Boschendal offers a way for us all to enjoy really great quality produce straight from the farm.

Boschendal is a veritable treasure trove of quality ingredients that make farm to table cooking possible. From butchery to baked goods, fresh vegetables, herbs, wine and more. Their Black Angus beef is free-range and grass-fed and is reared at the farm. Their free range chickens enjoy a healthy outdoors lifestyle and produce quality eggs.

If you haven’t visited the Werf Food Gardens at Boschendal yet, you are really missing out. Under the stewardship of Megan McCarthy, the vegetable and herb gardens at Boschendal positively thrives. Produce is grown organically and is of the highest quality, which is evident in its flavour, abundance and variety.

If you have time to get to Boschendal yourself, you can enjoy a truly authentic farm to table experience, no matter what part of it you visit. You can pick up a freshly baked loaf of sourdough from the bakery, select your favourite cut of meat from The Werf Butchery. Then visit the Farmshop & Deli to collect vegetables and herbs straight from the Boschendal Werf Food Garden and eggs from Rico Vergotine’s free-range chickens too. Our top tips are to also include some of butcher Rainer Raschbichler’s biltong and, of course, wine from the tasting room shop.

To help inspire your farm to table cooking process, we’ve created 4 unbelievably delicious recipes that all feature Boschendal produce. You can make them too by visiting Boschendal to get your ingredients, or by placing an order online for a retail delivery.

Call 021 870 4200 or email orders@boschendal.co.za to place your order.

FARM TO TABLE COOKING WITH BOSCHENDAL

Braaied Chicken Caesar Tartine
(Open Sandwich)

Classic flavours are classic for a reason and chicken Caesar salad is one of our all-time favourites. We know this is not technically a salad but it’s close enough. Just think of the toasted bread as one big crouton. The addition of braaied chicken really kicks things up a notch on this one.

We’ve used free range chicken reared at Boschendal, as well as eggs for the Caesar dressing, bacon from the butchery and a beautiful loaf of sourdough bread fresh from the bakery.
Pair with a bottle of Boschendal Blanc de Noir.

Get the recipe for this Braaied Chicken Caesar Salad Tartine

Boschendal Shopping List for Braaied Chicken Caesar Tartine

1 x free-range chicken
1 x packet Streaky Bacon
1 x packet Cos Lettuce
1 x loaf sourdough
1 x Parmesan cheese
2 x free-range eggs
1 x bottle of Boschendal Blanc de Noir

Reverse Sear Thick Cut Ribeye with Roasted Garlic & Herb Compound Butter and Fingerling Fries

Cooking steak to perfection can be a tricky task but with the reverse sear method, the results are almost guaranteed. With a little planning ahead and common sense, you’ll be able to get edge to edge pink on the inside of your steak every time. Pair that with a roasty garlic herb butter and some fingerling fries and you’ve got yourself a winning dish.

We’ve used two incredible thich-cut, bone in rib-eyes from the Boschendal Werf Butchery. Plus fresh herbs from the Boschendal Werf Food Garden. Pair with Boschendal 1685 S&M.

Get the recipe for Reverse Sear Thick Cut Ribeye

Boschendal Shopping List for this Reverse Sear Thick Cut Ribeye

2 x 600 g bone-in ribeye steaks (5 cm thick)
1 x head of garlic
block butter of butter
1 bunch fresh thyme
1 bunch fresh parsley
1 x bottle Boschendal 1685 S&M

Braaied Lamb Ribs with Oven Roasted Artichokes and Citrus Vinaigrette

Lamb ribs often get a bad rap for being too fatty and tough. We happen to think they’re one of the tastiest parts of the lamb and when slow cooked right, they become crispy lamb flavour bombs. This recipe uses an Argentinian method of basting with a brine called Salmuera. The brine bastes and tenderises the meat while seasoning it to perfection.

We’ve used lamb ribs from the Boschendal Werf Butchery, plus artichokes and fresh herbs from the Werf Food Garden. Pair with Boschendal 1685 Shiraz Cabernet Sauvignon.

Get the recipe for Braaied Lamb Ribs with Oven Roasted Artichokes and Citrus Vinaigrette

Boschendal Shopping list for Braaied Lamb Ribs with Oven Roasted Artichokes and Citrus Vinaigrette

2 x racks of lamb ribs
3 x fresh artichokes
1 x red onion
1 x small bunch fresh rosemary
4 cloves garlic, finely chopped
small bunch of rosemary
small bunch of thyme
1x bottle Boschendal 1685 Shiraz Cabernet Sauvignon

Root Vegetable and Feta Phyllo Tart

Root veggies are great for roasting and there are few better ways to eat them than on a big ol’ pile of phyllo pastry. This quick and simple tart is a great way to use any fresh produce that you may have and the combinations are limitless. It’s a perfect braai starter or as a snack that’ll impress your friends every time.

We’ve used root vegetables and fresh herbs from the Boschendal Werf Food Garden.
Pair with Boschendal Sommelier Chenin.

Get the recipe for this Root Vegetable and Feta Phyllo Tart

Boschendal Shopping List Root Vegetable and Feta Phyllo Tart

10 baby beetroots
1 x butternut
block of butter
1 x red onion sliced into rounds
1 x feta cheese
1 bunch wild rocket
1 x bunch wood sorrel
1 x bunch fresh thyme
1 x bottle Boschendal Sommelier Chenin