The Kirstenbosch Tea Room Cookbook
TASTE
Shakshuka Serves 4
Tomato sauce • 3 large onions • 60ml olive oil • 2 tins chopped Italian tomatoes • 3 Tbs tomato paste • 1 Tbs cumin • 11/2 Tbs fresh sweet paprika • 1 Tbs sugar • 2tsp salt • Chilli to taste • 3 cloves garlic Remaining ingredients: • 8 eggs • extra olive oil • parsley • Fresh crusty white bread. Directions:
I got my greedy little hands on the Kirstenbosch Tea Room Cookbook. This deliciously functional souvenir celebrates 10 years of the Tea Room and proves that at the Kirstenbosch Tea Room Restaurant, there are no secret recipes! Rather, it shares the fun and experience of Pamela ShippelGranoth’s ten-year adventure in this Kirstenbosch kitchen. The recipes in this book have all become firm favourites with both the local and overseas patrons of the restaurant. I decided to try the popular Shakshuka myself. As much as I love eating, I certainly wouldn’t classify myself as a great cook. I have my family recipes tucked away safely which I’ve now learnt by heart. Anything else, and I panic. For me, I need clear instructions. So I was pleased at how easy and delicious my meal turned out. This is one that’s going in the family book and I’m eager to try more. The book is available from the Kirstenbosch Tea Room Restaurant and online at www.ktr.co.za By Christine Bernard (Devout recipe follower and Shakshuka Eater)
1. Dice the onions. 2. In a large shallow pan, fry the onions over a medium heat until glassy. Increase the temperature and allow them to turn golden. 3. Use any form of red chilli - chopped fresh chilli, chilli sauce or paste of your choice to taste. As fiery as you like! 4. Make sure the cumin and paprika is pure and very fresh. 5. Crush the garlic – use fresh garlic not bought chopped garlic 6. Add remaining ingredients and simmer for 5 minutes over low heat. Check seasoning. Set aside 6. When you are ready to eat heat the tomato sauce and crack the eggs into the sauce making a well for them with a spoon. 7. Cover and simmer gently until the eggs are just cooked. This is best eaten with soft eggs. 8. Drizzle on olive oil 9. Sprinkle on plenty chopped fresh parsley 10. Eat with fresh crusty bread.
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