Butternut & Rooster Cake
Ingredients
• 1 butternut squash
• 20 ml olive oil
• 100 ml Thai Sweet Chili Sauce
• Herbal spice mixture according to
Wish
• 100 g rocket
• Beetroot sprouts as desired
• Pomegranate seeds
• 100g pancetta
• 200 g sheep’s cheese
• Balsamic vinegar
For the Roostekoek
(South African grilled bread):
• 500g flour
• 150 ml milk, lukewarm
• ½ tsp salt
• 25g sugar
• 1 cube of fresh yeast
• 1 teaspoon Baking powder
• 150 g butter, melted
• 150 ml yoghurt (10% fat)
• 1 egg, lightly whisked
• coarse salt, or steak & BBQ
Salt
preparation
Cut the butternut squash into slices about 1 cm thick. Mix the olive oil with the Thai sweet chili sauce, brush both sides of the squash slices with it, sprinkle with a little herb mixture and leave to marinate for about 30 minutes.
Grill the pumpkin slices over medium heat until they are soft and have reached the desired level of browning. Also roast the pancetta over medium heat.
For the grilled bread, mix the milk with the sugar and yeast and leave to rest for about 20 minutes until the yeast has dissolved and the mixture is foamy. Then put the flour in a bowl and mix in the salt and baking powder. Now add the milk with the dissolved yeast, 2 tablespoons of melted butter, the yogurt and the egg. Knead well until the dough is smooth. Cover the bowl and leave to rise in a warm place for about 30-60 minutes until the dough has doubled in size. Knead the dough again, divide into 8-10 balls, dust lightly with flour and set aside, covered, leave to rise a little more.
Preheat the grill to medium direct and indirect heat. Spread the dough balls out flat, brush with butter and sprinkle with coarse salt. Grill both sides until the desired browning is achieved and bubbles form, then continue cooking indirectly. Brush with butter more often as needed or vary the seasoning as desired.
To serve, lay out a bed of rocket and beetroot sprouts on a plate or board, arrange the pumpkin slices on top, sprinkle with lightly crumbled feta cheese, pomegranate seeds and the toasted pancetta and drizzle a little balsamic vinegar over the top. Serve with roostekoek.
FIRE&FOOD Issue 1-2017
