Welcome to Millstream Farm, your perfect winter getaway where the warmth of our self-catering chalets meets the joy of cooking delicious, hearty meals. Here are three easy-to-cook recipes that will make your stay even more delightful. Let’s dive into a cozy culinary adventure!

Baked Trout with Lemon and Herbs

baked trout

There’s nothing like the simplicity and flavour of fresh trout, especially when it’s baked with lemon and herbs. This dish is perfect for a winter evening and requires minimal effort.


2 whole trout, cleaned and gutted
2 tablespoons olive oil
2 cloves garlic, minced
1 lemon, thinly sliced
2 sprigs of fresh rosemary or thyme
Salt and pepper to taste

Preheat your oven to 190°C
Rinse the trout under cold water and pat dry.
Place the trout on a baking sheet lined with parchment paper or aluminum foil.
Mix olive oil, minced garlic, salt, and pepper in a small bowl.
Rub this mixture all over the trout, inside and out.
Stuff the cavity of each trout with lemon slices and a sprig of rosemary or thyme.
Arrange any remaining lemon slices around the trout.
Bake for 20-25 minutes, or until the flesh is opaque and flakes easily with a fork.
Let the trout rest for a couple of minutes before serving.
Serve hot, garnished with fresh herbs, alongside roasted vegetables or a side salad.
Enjoy this easy-to-make baked trout, perfect for warming up on a winter’s day!


Pasta with Creamy Biltong Sauce

For a quick and satisfying meal, try this creamy biltong pasta. It’s rich, flavourful, and ready in just 25 minutes.


1 tablespoon olive oil
250g button mushrooms
Salt and freshly ground black pepper
2 cups cream
200g moist biltong, sliced
1 tablespoon chopped fresh parsley
250g linguini pasta

Heat the oil in a pan and fry the mushrooms until softened (about 2-3 minutes).
Boil water and cook the pasta until al dente (8-10 minutes).
Season mushrooms with salt and pepper, then add the cream to the pan. Bring to a boil and reduce to a simmer.
Stir in the biltong and parsley for a few minutes, then serve over the drained pasta.
This creamy biltong pasta is a comforting and indulgent treat, perfect for a chilly evening.

Oxtail Potjie

For a true South African experience, nothing beats the slow-cooked goodness of an oxtail potjie. This dish requires a bit more time and an outdoor fire, but the result is well worth it.


1kg oxtail
10 slices smoked bacon, cut into 2.5cm pieces
1/2 cup seasoned flour (with salt and pepper)
4 cups Ina Paarman Beef Stock
2 tablespoons tomato paste
1 can halved cherry tomatoes (or All Gold Tomato & Onion Mix)
2 bay leaves
3 sprigs rosemary
6 large leeks, coarsely chopped
2 large onions, coarsely chopped
6 large carrots, coarsely chopped
20 button mushrooms, halved
1 cup Beyerskloof Pinotage
1/2 cup Sedgwick Old Brown Sherry
1/2 cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic
Salt and pepper to taste

Prepare a fire with hot coals and keep a small fire on the side for additional coals.
Dice the carrots and coarsely chop the onions and leeks.
Brown the oxtail and bacon in a potjie (cast iron pot) using seasoned flour.
Add beef stock, tomato paste, cherry tomatoes, bay leaves, rosemary, leeks, onions, carrots, and mushrooms.
Pour in Pinotage and Sherry, then simmer for 2-3 hours.
Finish with cream, butter, olive oil, garlic, salt, and pepper.
Serve with Tastic rice, Iwisa pap, or mashed potatoes.
This oxtail potjie is the ultimate comfort food, bringing a taste of home-cooked warmth to your winter retreat.

At Millstream Farm, we believe that good food is an essential part of a great holiday. Whether you’re baking trout in your cozy chalet, whipping up a quick pasta, or enjoying the slow-cooked flavors of an oxtail potjie, these recipes will make your stay unforgettable. Enjoy your culinary adventures in the comfort of our self-catering chalets!