Styling by Nomvuselelo Mncube
Recipe by Erica Wessels
Erica Wessels' Waterblommetjie Bredie
- 1kg waterblommetjies
- salt and freshly ground black pepper, to taste
- 1kg stewing lamb, cubed
- 100g cake flour
- 30ml (2 tbsp) sunflower oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 250ml (1 cup) warm water
- 250ml (1 cup) white wine
- 2 sprigs fresh rosemary
- juice of 1 lemon
- 6 baby Nicola potatoes, peeled and cubed
- rice, to serve
- beetroot, julienned, to serve
- micro basil, to serve
Break the waterblommetjie flowers off their stems and soak in cold salted water. Set aside to soak for a few hours, drain and rinse thoroughly.
Preheat the oven to 160?C.
Dust the lamb cubes in flour and season well.
Heat the oil in a casserole pot over medium-high heat and brown the lamb cubes on all sides.
Add the chopped onion and garlic, and sauté until soft and translucent. Pour over the warm water and white wine, add the rosemary and cover the pot. Place in the oven and braise for 1 – 1½ hours.
Remove from oven and place the waterblommetjies on top of the braised lamb. Squeeze over the lemon juice and add the potatoes. Place the lid back on the casserole dish and return to the oven for a further 1 hour. If necessary, add a little more water. Don’t stir the bredie while cooking, as the flowers will break up. Remove from the oven and season to taste.
Serve with rice, and garnish with julienned beetroot and micro basil.