English
Translation Attached Below.
Pampoentert kan in die hande van die Vroue Landbou Unie Tannies nogal
fênsie raak as daai blou en rooi, eerste prys rosette ter sprake is. Dis
jammer, want al die fieterjasies verwater die suiwerheid van die pampoen smaak.
En dis tog oor die pampoen – botterskorsie in hierdie geval – waaroor dit gaan,
nie waar nie? Hou die ingedampte melk, karamel stroop, ens. vir die arme
pampoenkoekies.
Húlle is bedoel vir al hierdie opdollies.
Pampoentert
herinner my altyd aan middel herfs en die bloedwarm melankolie van NP van Wyk
Louw se alombekende Vroegherfs, vanuit Vier Gebede By Jaargetye In Die Boland:
O
Heer, laat hierdie dae heilig word:
laat
alles val wat pronk en sieraad was
of
enkel jeug, en vér was van die pyn;
laat
ryp word Heer, laat U wind waai, laat stort
my
waan, tot al die hoogheid eindelik vas
en
nakend uit my teerder jeug verskyn.
‘n Wanderlust staan op. ‘n Hunkering na knap, vroeë oggende, roesbruin populiere, gemmer-geel
kastaiings teen onse uitgewaste, Vrystaatse blou en stowwerige blaar-karosse bros
oor gedwee sterwende grasperk lanings.’n Gedemte afwagting op die vreemde, ‘n
pruttende opgewondenheid na die onverwagse om die draai voor in die pad, ‘n waanlose
versugting na Ins Blaue ...
Resep lewer:
|
Hoeveel tyd?:
|
8 – 10 Porsies
|
± 120 minute
|
Spesiale Toerusting Benodig:
1
x 23cm Losboom, metaal tertpan
1
x Stoom mandjie
Bestandele:
Soetkors deeg ( Paté sucree )
|
±
200g
|
Botterskorsie stukke
|
600g
|
Kaneel stokkie
|
1
x 5cm stuk
|
Groen kardamom sade
|
3
|
Kruienaeltjies
|
3
|
Bruinsuiker
|
150g
|
Vars room
|
125ml
|
Ekstra groot eiers
|
3
|
Meelblom ( Maizena )
|
15ml
|
Gemengde speserye ( Mixed spice )
|
2.5ml
|
Sout
|
2.5ml
|
Fyn swartpeper
|
±
0.5ml
|
Metode:
1.
Smeer die tertpan behoorlik met volvet margarien of bespuit baie deeglik
met kleefwerende kossproei. Die kors en vulsel bevat beide baie suiker en sal
maklik vasbrand.
2. Sny ‘n skoon, plastiek inkopie
sak oop al om die vou randte. Plaas die soetkors deeg tussen die twee velle
plastiek en rol die deeg versigtig uit totdat dit ± 3mm dik is. Draai die velle
deeg en plastiek gereeld deur 90° tydens die rolproses sodat die deeg egalig
uitrol. Rol uit totdat die pan gemaklik binne in die vel deeg pas met heelwat
deeg wat verby steek.
3. Trek die boonste vel plastiek
weg vanaf die uitgerolde deeg. Tel die deeg en onderste laag plastiek op en
draai dit onderstebo. Plaas die vel deeg, plastiek en al, binne in die
voorbereide tertpan en skuif die deeg rond totdat die pan eweredig bedek is en
deeg oor die kante van die pan hang. Trek die boonste laag plastiek weg en voer
die terpan binne in volledig uit met die uitgerolde deeg: druk die deeg
versigtig af in die bodem van die pan in en egalig teen die kante van die pan
op. Gebruik ‘n skêr, of skerp mes, om die deeg wat bo-oor die rand van die pan
uitsteek, egalig af te sny. Gebruik van die knipsels deeg om onbedekte dele teen
die wand van die pan mee op te vul.
4. Vries die voorbereide tertpan
vir 60 minute. Die vries proses keer dat die kors ‘terug trek’ as dit vooraf in
die oond gebak word.
5. Stoom die pampoen stukke vir 25 minute in ‘n
stoom mandjie in ‘n groot kastrol. Plaas die kaneel stokkie, kardamom sade en
kruienaeltjies vooraf in die water onder in die kastrol voordat dit begin kook.
Verwyder die gestoomde pampoen sodra dit gaar is en laat dit afkoel vir 5
minute of tot hanteerbaar.
6. Bak die gevriesde tertkors vir
± 15 – 18 minute by 180°C in ‘n voorverhitte konveksie oond (of ± 25 minute by
190°C in ‘n gewone, statiese oond). Die kors is gereed as die boonste randte
begin verbruin en die deeg op die bodem pofferig vertoon en begin verkleur. Bak
‘n verder 10 minute indien porselein bak-korrels gebruik word om die kors plat
te hou.
7. Gebruik ‘n voedselverwerker. Prosesseer
die room en gaar pampoenstukke tot ‘n puree form. Voeg die eiers by en
prosesseer ‘n verder 20 – 30 sekondes totdat alles goed gemeng is.
8. Skep die pampoenmoes oor na ‘n
mengbak en voeg al die ander bestandele by. Roer deeglik deur met ‘n draadklopper
totdat die suiker opgelos is. Die vulsel behoort die tekstuur van Purity
babakos te hê.
9. Giet die mengsel in die gaar
tertkors tot die vulsel ± 3mm vanaf die bo rand van die tertkors opkom. Bak vir
± 35 minute by 165°C in ‘n voorverhitte konveksie oond (of ± 45 minute by 180°C
in ‘n gewone, statiese oond). Die vulsel sal uitpof bo-op en effens verbruin om
die rand.
10. Skud die tert liggies voor dit
uit die oond gehaal word. Indien die middel van die tert nog wankelrig is, is die
tert nog nie gereed nie. Bak vir ‘n
verdere 6 – 8 minute.
11. Indien ‘n diep glas- of
porseleinpan gebruik word, sal die tert heelwat langer bak as in ‘n vlak, metaal
tertpan – gebruik die set van die vulsel as aanduiding wanneer om die tert uit
te haal.
Kommentaar:
· Botterskorsies gee die beste geur, maar boerpampoen of die
sg. ‘blou’-pampoen sal ook werk. Ek vermoed hubbard pampoene gaan ‘n vreemde smaak
gee.
· Die pampoenpuree kan vooraf ook deur ‘n sif geforseer word om
‘n ekstra gladde vulsel te verseker.
· Voeg ‘n mespunt witpeper, fyn kardamom of neutmuskaat by die
rou tertvulsel om ‘n voller geurprofiel te verkry.
· Onthou om ‘n skerp, dunlem mes te gebruik om die gaar tert te
sny. Vee die meslem af met ‘n klam vadoek na elke snit sodat elke tertskyf
skerp, reghoekig en netjies sal vertoon.
© RS Young,
2017
Pumpkin
Pie
In the brisk, steadfast hands of the Women’s Agricultural Union Ladies,
Pumpkin Pie can become a determinedly serious affair, particularly when those
blue and red First Prize rosettes are at stake. This is regrettable, as all the
additions and ‘tweaks’ dilute the simple purity of the pumpkin taste. And that
is what it is all about, isn’t it? The pumpkin – butternut squash in this case
– can do without the Ideal milk, butterscotch syrup and cream and similar embellishments.
Keep all of that for the blithe Pumpkin Fritters,
they are meant for all this exaggeration.
Pumpkin
Pie infallibly reminds me of mid-autumn and the blood warm melancholy of Gerard
Manley Hopkins’ Pied Beauty:
Glory
be to God for dappled things –
For skies of couple-colour as a
brinded
cow;
For rose-moles all in stipple upon
trout
that swim;
Fresh-firecoal
chestnut-falls; finches’
wings;
Landscape plotted and pieced –
fold,
fallow, and plough;
And áll trádes, their gear and
tackle
trim.
A Wanderlust awakens. A yearning for crisp, early mornings; rust-brown poplars;
fresh-ginger-yellow chestnuts against a leached Free State blue; and brittle, dusty
leaf karosses spread over meekly perishing lawns and lanes. A muted anticipation
of the unknown, simmering excitement for the unexpected just past the turn ahead,
an unassuming craving to depart Ins Blaue
...
Recipe yields:
|
Preparation time:
|
8 – 10 Portions
|
± 120 minutes
|
Special Equipment Required:
1
x 23cm Loose bottomed, metal tart pan
1
x Steamer basket
Ingredients:
Sweet paste ( Pâté sucree )
|
±
200g
|
Butternut squash pieces
|
600g
|
Cinnamon stick
|
1
x 5cm piece
|
Green cardamom seeds
|
3
|
Whole cloves
|
3
|
Brown sugar
|
150g
|
Fresh cream
|
125ml
|
Extra large eggs
|
3
|
Corn flour ( Maizena )
|
15ml
|
Mixed spice
|
2.5ml
|
Salt
|
2.5ml
|
Fine black pepper
|
±
0.5ml
|
Method:
1.
Smear the tart pan thoroughly with full fat margarine, or spray very
generously with non-stick food spray. Both the crust and filling contain large quantities
of sugar and will stick easily.
2. Cut a clean, plastic shopping
bag open all along the fold edges. Place the sweet paste between the two sheets
of plastic. Roll the dough carefully until it is approximately 3mm thick. Turn
the plastic covered sheet of dough frequently through 90 degree turns during
the rolling process to produce an even dough sheet. Roll out until the pan fits
easily inside the sheet of dough with sufficient dough projecting all around
beyond the edge of the pan.
3. Pull away the top sheet of
plastic. Pick the dough up and turn it upside down. Place the sheet of dough,
including the now top sheet of backing plastic, in the greased tart pan and
gently shift the dough around until it evenly covers the pan and hangs over the
sides. Carefully pull the top sheet of plastic away and fully line the inside
of the pan with dough. Press the dough down into the pan to completely cover
the base and evenly line the sides. Use a pair of scissors, or sharp utility
knife, to cleanly cut away any dough projecting over the top of the pan. Use
these off-cuts to cover any uncovered parts of the tin, or repair tears in the
dough.
4. Freeze the prepared tart pan
for 60 minutes. This will help to prevent the crust from shrinking while it is
baked blind.
5. Steam the pumpkin pieces for 25 minutes in a
steamer basket inside a large pot. Add the cinnamon stick, cardamom seeds and
cloves before hand to the water in the bottom of the pot before boiling
commences. Remove the steamed pumpkin as soon as it’s cooked and allow to cool
5 minutes or until manageable.
6. Blind bake the frozen pie crust
for ± 15 – 18 minutes at 180°C in a preheated convection oven (or ± 25 minutes at
190°C in a normal, static oven). The crust will be ready when the top edges
turn brown and the dough in the bottom appears puffy and starts to colour. Bake
an additional 10 minutes if porcelain baking beads are used to keep the crust
flat.
7. Use a food processor to puree
the steamed pumpkin pieces and cream together. Add the eggs and process a
further 20 – 30 seconds until everything is thoroughly mixed.
8. Transfer the pumpkin puree to a
mixing bowl and add all the other ingredients. Mix with a wire whisk until the
sugar is dissolved. The filling will have the appearance, and consistency, of
Purity baby food.
9. Pour the filling into the baked
pie crust until it rises to within ± 3mm from the top edge of the pie crust. Bake
for ±35 minutes at 165°C in a preheated convection oven (or ±45 minutes at
180°C in a normal, static oven). The filling will puff up slightly on top and will
brown along its circumference.
10. Shake the pie lightly before it
is removed from the oven. If the centre of the pie is still jiggly, it will not
be ready. Continue baking for a further 6 – 8 minutes.
11. The pie will need to bake
considerably longer if a deep, glass or porcelain tart pan is used instead of a
shallow, metal tart pan. Use the setting of the filling as an indicator for
when the pie is ready.
Comments:
· Butternut squash gives the best flavour, but the normal ‘boerpampoen’
or the so called ‘blue’ (or iron) pumpkin will also work. I suspect hubbard
squash will have an odd taste.
· The pumpkin puree can be forced through a fine sieve to
result in an ultra smooth and silky pie filling.
· Add a pinch of fine white pepper, ground cardamom or nutmeg
to the uncooked filling to provide a fuller flavour profile.
· Remember to use a sharp, thin bladed knife to cut the tart.
Wipe the knife blade between cuts with a moist, clean cloth to ensure each slice
appears neat, sharp and square.
© RS Young,
2017
