To our great big #RoyalFamily,
If you were to write your family’s recipe book, which recipes would you include? Roast chicken, Mum’s lasagna, Dad’s steak and chips? Tamatie Bredie could well be on that list – it’s a South African classic perfectly suited to big, chaotic family lunches, with laughing children, muddy boots, an after-lunch walk around the block and memories made and shared.
Our Tamatie Bredie recipe includes our very own Pesto Princess Fresh Tomato Soup to make it even easier to make and, of course, for the depth of flavour it adds. Please do give it a try and let us know if you love it as much as we do!
With love from the Palace,
HRH Kathleen
You will need
3 Tbsp vegetable oil
1 Tbsp butter
± 750–1kg stewing lamb, cubed
4 Tbsp flour
2 stalks fresh celery, chopped
2 onions, chopped
2 packets Pesto Princess Fresh Tomato Soup
70g can tomato paste
1 tsp sugar
¼ tsp chilli powder
½ tsp paprika
3 cloves crushed garlic
1 cup vegetable or chicken stock
100g barley
200g baby carrots
Small bunch flat leaf parsley
How to
1. Heat the oil and butter in a large, heavy-based pot until the butter browns. Add the meat in batches, sprinkle with seasoned flour and fry until brown.
2. Pop in the onions and chopped celery and cook for about five minutes until slightly softened. Add the Pesto Princess Fresh Tomato Soup, tomato paste, sugar, chilli powder, paprika, garlic and stock. Bring it all to a gentle simmer and let it cook for about two hours, stirring occasionally.
3. Add the barley and baby carrots, stir through and continue simmering for another 30 minutes to one hour until the barley and lamb are tender. Keep an eye on it during this time as you might need to add a bit of water (that barley is thirsty stuff) to keep it a bit saucy!
Stir through finely chopped flat leaf parsley just before serving.
Feeds 4
Recipe and food styling by Michelle Parkin.
Michael Olivier’s Choice
De Grendel Merlot 2014
De Grendel is one of the closest wine estates to the centre of Cape Town. Situated on the Tygerberg Hills, the vineyards face Table Bay and derive much benefit from cooling breezes off the Benguela Current in Summer.
It looks like It comes in a Bordeaux shaped bottle with a classy screw cap. In the glass, it is a ruby colour at the core that pales out to a purple garnet at the edges.
It smells like Roadside fennel seasoning a mélange of red, black and blue berries, ripe bloodplums. Gentle undertow of oak.
It tastes like Plush red and black summer fruits. Medium body with a rich mid-palate, gently interwoven acidity, tannins and the oak all in support of the bright fruit. Finishes dry with the flavours waning gently.
