Oh, long weekends. Is there anything better than realising you have an extra day tacked onto your weekend? All of a sudden Monday doesn’t seem so bad after all.
Whether you’re planning to laze about with breakfast in bed, fire up the BBQ, put on a long lunch or add a few final touches to a dinner party, Australians know how to do a long weekend!
Our friends from the Beerenberg Family Farm are big fans of long weekends too, so much so that they have created an exclusive 100 recipes free eBook complete with 10 delicious chapters. You can download it for free here.
They’ve done the thinking for you and have whipped together the perfect long lunch menu made with delicious and wholesome foods, that’ll wow your guests.
With a sensational starter, a mouth-watering main and a decadent dessert, here is everything you need to recreate the menu at home.
Preparation time – 40 minutes
Cooking time – 1 hour
Serves 6 as an entrée
4 medium size beetroot, tops removed
½ cup cream
1 tsp fish sauce
pinch of ground pepper
1 jar Beerenberg Balsamic Beetroot Relish
¾ cup pumpkin seeds
¼ cup black sesame seeds
1/3 cup sunflower seeds
1 egg white, lightly beaten
salt to taste
100g soft goat cheese
Extra pumpkin seeds, toasted
Extra sesame seeds
Preheat the oven to 180°C. Lightly grease a tart tin 10 x 30 cm with a removable base.
Wrap the beetroot in foil and place in the oven to roast, approximately 30 minutes or till tender. Remove, keep wrapped and cool. Once cool, gently slip the peel off the beetroot and cut into quarters.
While the beetroot cooks, prepare the pastry. Place the seeds into a food processor and process until finely ground.
In a bowl mix the egg whites and salt through the seed crumbs.
Press the mixture into the base and sides of the tart tin. Lay a piece of baking paper over the base and fill with dry beans to blind bake.
Bake for 10 minutes then remove the beans and paper. Return to the oven for a further 5 minutes. Remove from oven and set aside.
In a bowl, whisk together the eggs, cream, fish sauce and pepper.
Gently pour into the tart shell and sit the beetroot wedges into the filling.
Return the tart to the oven and bake for 30 minutes or until the filling is set.
Before serving, brush with the Balsamic Beetroot Relish, tuck small dollops of goats cheese and extra Beetroot Relish between the beetroot then scatter with extra seeds and parsley leaves.
Serve with extra beetroot relish beside.
Preparation time – 10minutes
Cooking time – 4½ hours
1 lamb shoulder, on the bone (approx 2 kg)
2 medium brown onions cut into wedges
3 cloves garlic, chopped
1 jar Beerenberg Caramelised Onion
¼ cup soy sauce
12 fresh dates halved and stone removed
75 g walnut halves
125 ml freshly squeezed lemon juice
4 tbsp flat leaf parsley, chopped
4 tbsp mint, chopped
3 spring onions, finely sliced
1 lemon, juice and zest
½ cup pomegranate seeds
Preheat the oven to 140°C and line a medium size oven proof roasting pan with baking paper.
Add onions, garlic and lamb shoulder, pour over the Caramelised Onion and soy sauce.
Cover the lamb with baking paper and then foil, seal tightly.
Braise lamb in the slow oven for 4 hours.
After 4 hours the meat should be tender and just about to fall off the bone.
Add the dates and return to the oven uncovered.
Increase the oven temperature to 160°C and allow the lamb to brown for a further 30 minutes.
Gently lift the lamb shoulder, onions and dates onto a serving platter
Squeeze some lemon juice over the lamb then sprinkle with chopped herbs, spring onions, walnuts, lemon zest and pomegranate seeds.
The sauce can be strained with fat removed and served in a jug beside the lamb
Serve with a fresh salad of peas and beans, crushed garlic, drizzle with lemon juice and olive oil.
Creamy garlic potato mash or a cauliflower puree.
Preparation time – 30 minutes
No cooking required
1 packet of chocolate ripple biscuits
500 g fresh strawberries
350 g cream cheese
1 jar of Beerenberg Strawberry jam
Juice of 1 lemon
Place the biscuits into a ziplock bag and roughly crush with a rolling pin.
Divide the crushed biscuits between 6 x 200ml jars with lids.
Using 250 g of the strawberries, roughly mash with a fork.
In a large bowl, beat the cream cheese, ½ a jar of strawberry jam and the lemon juice to combine.
Stir through the mashed strawberries.
Divide equally between the jars and refrigerate.
While the strawberry cheese mixture is setting prepare the remaining strawberries. Select and save 6 beautiful strawberries for garnishing.
Finely dice the remaining strawberries and mix with 2 tbsp strawberry jam.
Top the cheese mixture with the diced strawberries, seal with the lids and refrigerate till ready to serve.
For best flavour, remove from the fridge 30 minutes prior to serving and garnish with the reserved strawberries.
Love this Long Weekend menu? Check out Beerenberg’s 100 Long Weekend Recipe Book featuring categories: Dinner Party, Breakfast in Bed, Brunch, Afternoon Tea, Long Lunch, Ultimate Cheeseboard, Cocktails Party, Family Picnic, Kids in the Kitchen and Dessert Heaven.
If you recreate this menu let us know in the comments below.