 Well Done Jenny! The Grand Cafe was the first to encourage Jenny and John to make good on their promise to make genuine clotted cream. We first served it with our scones and real strawberry jam at the 2008 Slow food festival in Robertson. It was such a huge hit that we have been serving it daily at the cafe ever since! EAT IN Best new products CRITERIA: The winning product should be innovative, grown in South Africa, or made primarily with local produce; developed with due care for the environment. This year, the judges couldn't make their mind up between their two favourite products, and so decided to award first prize to both entrants. As Pete Goffe-Wood rightfully said during the judging process, "They're both so well made that it'd be wrong to choose one above the other." WHAT: Jenny Cream Products clotted cream WHO?Jenny Cottrell and John Kendall left the British Isles for the green pastures of Langevallei Jersey Farm in Robertson, and started manufacturing cream products when they noticed the local offerings a tad blander than those they were used to. For many years, John was a dairy farmer in Cornwall - the home of clotted cream - and thus knew all the ins and outs of the craft. The recipe is top secret, but one things for sure, it's damn addictive. WHY? Decadently calorific, the judges couldn't help themselves from dipping their tasting spoons into this rich, yellow cream, time and again. Since it's a traditionally English delicacy, the judges marvelled at how true to the real Macoy Jenny's product tasted, especially British-born Anna, who said, "It's a revelation in cream. In a South African context, this product is very innovative." How to enjoy it: • Kiss your diet goodbye and top piping hot scones with butter, strawberry jam and a dollop of clotted cream. • Scooped onto just-out-of-the-oven apple crumble. • Top a warm, gooey chocolate brownie with a spoon of the magic stuff. • Stirred into strong Kenyan coffee with a splash of brandy. • If savoury snacking’s what you're after, stir into pasta with flaked salmon and dill. WHAT: Buffalo Ridge Fromage Blanc WHO? Since winning Eat In Best New Product last year, Wayne Rademeyer's buffalo mozzarella has flown off the shelves, with famous foodie fans including award-winning chef George Jardine. Now that his creamy fromage blanc has swayed the judges, we're sure the erstwhile advocate will have his work cut out for him keeping up with the demand. Wayne pioneered buffalo-milk products in SA, importing 24 Mediterranean water buffalo ewes from Australia. WHY? Literally meaning 'white cheese' in French, Wayne's velvety Fromage Blanc had the judges in raptures, leading Justine Drake to exclaim, "I want to faint, it's so good." Aside from the cheese's delectable taste, the judges also rewarded Wayne's effort in introducing yet another previously unknown product to SA. How to enjoy it: • Combine with spinach and stuff canneloni for a moreish baked treat. • Perfection used in a baked cheese cake. • Simply delicious liberally spread on bruschetta and topped with Parma ham and grilled nectarines. • Blend with fresh herbs and lemon peel and use to stuff chicken breasts. CommentsI was brought up in Devon and clotted cream was part of life especially with freshly picked raspberries from the garden on long summer evenings. Jo Gordon 05/29/2010 4:49pm
Just read your web page thanks to my friend Maisie and her computer skills. Congratulations and much impressed! Look forward to seeing you in the Autumn, and love to you both. Jo. Steph Taylor 07/16/2010 2:37pm
While browsing for Clotted Cream, I found your web site and was impressed to find it had travelled so far. Yes it is the best. I would like to mention though that the Counties of Somerset, (where I was born) and Devon, (where I now live), would be a bit upset about the "West Country" not being quoted as its home. Each County claims it is the "home" of clotted cream, a debate which will continue no doubt as long as there are cows. As will the order in which it should be applied to the scone. I will always be a cream first supporter, as it is difficult to put large quantities of cream onto good chunky strawberry jam, it just tends to slide off and squidge everywhere. As the cream is the most important element, large amounts of it can be spooned on and then a dollop of jam balanced precariously on the top. It is a nack learnt over many years of practice, to eat this while missing ones nose! Linen serviettes should be on hand for mishaps. If I am ever in Robertson, I will be sure to call in and enjoy a little home from home along with some of your other treats. Your comment will be posted after it is approved. Leave a Reply | Grand CafeGood Food Cafe on Route 62. CategoriesAll Note: Recipes I have found are published acknowledging the source and author.
Favourite Foodie LinksGardeningArchivesSeptember 2011 |
RSS Feed
