Ginja Food & Lifestyle Magazine Dec '15 Jan '16

45+ FESTIVE & AL FRESCO RECIPES

food & lifestyle magazine

Cooking for Queen It's a kinda magic!

MCC:

FIND the PERFECT BUBBLY FOR YOUR FESTIVE CELEBRATIONS

Fabulously Fresh family

traditions with lungi nhlanhla

festive edition

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REC

DALY

LIETTE MU

R CHEF, JU

JA JUNIO IPE BY GIN

#bakehappy

FOOD Christmas Al Fresco Recipes by Chef François Ferreira 14 A Nostalgic Trip of Tastes Taking a look at Barbara Joubert’s latest book, Kostalgie 22 Karoo Feast Spending your holiday season at Langfontein in Graaf-Reinet 38 Fabulously Fresh Lungi Nhlanhla shares her Durban Christmas family traditions 52 The Veg Table Vegetarian dining in a fairy tale wonderland 58 Sweet Remains There is nothing boring about these leftover inspired dishes 76 Edible Art Party favours for Christmas that are almost too good to eat 84 Advent… Before the Visitors Arrive Impress your guests with dishes made before the crazy season begins 96

DRINKS Carpe Vinum Vive La Difference 28 Robertson Wine on the River Denise Lindley recalls her memorable visit to this riverside farm 32 Anton Smal: MCC Maker Extraordinaire Wine maker at Bramon in Plettenberg Bay 34 Decant to your Delight Wine ambassador Jane Simon talks wine 46

TRAVEL Exploring Africa Part 2: Taking a journey through Tanzania 68

JUNIOR Ho Ho Homemade Delectable treats for the kids to create during the holidays 86

OTHER Unaccustomed as I am Giving a speech worthy of applause during the festive season 26 Gift Guide GINJA’s essential items to have on your shopping list 48 Cooking for Queen Peter Freestone answers our questions ahead of their show coming to SA 104

Chef’s note 04

bon appétit

REGULARS

On the Cover Christmas bread wreath with sundried tomatoes and basil pesto 06 Contributors 08 Letters to editor 10 Chef’s Pick 5 ways to enjoy beetroot 56 Back to Basics Salad dressings 64 Book review A Year at Silwood 80 What’s in season 83

Ask a Chef Mynhardt Joubert, KWV’s brand ambassador, answers your questions 90

Health Matters Mario Botha gives us advice on how to handle the holiday overindulgence 94 Ginja Cheat Sheet Pine cone crazy 102 Out & about 106 Suss out SASSI Understanding sustainable seafood 108 Dine-out Guide Your must-visit South African cuisine restaurants 110 Directory 113 Recipe index 114

The Last Word Darren Maule has his say about family and festivities 116

chef's note

Jingle bells, Jingle bells ………As a child I wondered why the windows of shops were decorated with fake snow and why poor Father Christmas had to wear a very hot red suit in the middle of summer? Frankly, I still wonder why. When the shops and malls start putting up their decorations for the festive season in October I feel like heading for the hills.

Instead of heading for the hills, Marliza van den Berg invites us to a Karoo Festive meal on their farm, Langfontein, in the Great Karoo. A lazy meal under the oak trees sounds like pure bliss. I wonder if I wrote to Father Christmas…….

The Festive Season usually means long hours in the kitchen for the women of the house, the whole idea is for all to sit back and relax. The recipes in this edition allow you to make them upfront and although they are a bit retro they still have crowd appeal.

Therefore darlings, you can enjoy the festive season as much as the rest of the family.

Of course we need liquid refreshment over the holidays. Denise Lindley spends time with Anton Smal, MCC maker extraordinaire from the Plettenberg Wine Region and she also shares interesting facts about South African MCC in the Carpe Vinum Wine Class.

What would the festive season be without the sound of popping corks and the fizz of the bubbles in one’s ear?

We all tend to over indulge during the festive season, Mario Botha, our Health Matters expert, shares hints and tips on how to manage our over indulgences.

So all in all there is something for everyone in this Festive Edition.

Could someone please design a summer friendly outfit for Father Christmas?

May you and yours enjoy a sumptuous Festive Season, and remember use alcohol responsibly.

Happy holidays!

- François

®

GINJA CHEF - François FERREIRA francois@ginjamedia.com MANAGING DIRECTOR - DENISE LINDLEY denise@ginjamedia.com EDITOR - SHERILEE MAASS sherilee@ginjamedia.com SUB-EDITOR - MIKE ALLEN mike@ginjamedia.com HEAD DESIGNER - KATE SCOTT design@ginjamedia.com JUNIOR DESIGNER - KERRYN DRIEMEYER design@ginjamedia.com GINJA JUNIOR CHEF - JULIETTE MUDALY juliette@ginjamedia.com SALES EXECUTIVE - CLARISE SHA clarise@ginjamedia.com SALES EXECUTIVE - TANIA CRAIN tania@ginjamedia.com SALES EXECUTIVE - SORETHA CALITZ soretha@ginjamedia.com SALES EXECUTIVE - UDO SCHWENDENWEIN udo@ginjamedia.com MARKETING, SOCIAL MEDIA & DISTRIBUTION - MAGGI VAN RHYN maggi@ginjamedia.com

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GINJA RECIPES TRIED AND TESTED ON ELBA STOVES

on the cover

Christmas Bread Wreath with Sundried Tomatoes and Basil Pesto

EASY | SerVES 6-8 Prep Time: 2 HRS Cooking Time: 35 mins

INGREDIENTS 180 g sundried tomatoes, chopped For the bread dough 500 g stone ground white bread wheat flour, sifted, plus extra for dusting 5 g salt 8 g instant yeast 200 ml water, lukewarm 100 g butter, salted

1 egg

pulse again. Scrape down the sides of the

For the basil pesto

food processor with a rubber spatula.

500 ml fresh basil leaves, firmly packed

3. While the food processor is running,

80 ml macadamia nuts

slowly add the flavored olive oil. Occasionally

4 garlic cloves

stop to scrape down the sides of the food

125 ml Pecorino cheese

processor to ensure everything is well

125 ml olive oil, lemon or lime flavoured

combined.

Salt to taste

4. Adjust seasoning to taste.

BREAD DOUGH

To assemble

sieved flour and mix until well combined.

40cm, it does not need to be a perfectly

1. In a large mixing bowl, add the salt to the 1. Roll the dough out to about 70 cm X 2. Add the dry yeast to the lukewarm water

and let it sponge.

rectangular shape.

2. Spread the top surface of the dough

3. Melt the butter, and once slightly cooled,

with the basil pesto and chopped sundried

add the egg and whisk.

tomatoes.

and egg mixture to the flour mixture and stir

a Swiss roll shape 70cm long, slice the whole

until combined.

roll logitudinally down the middle.

surface, and knead until smooth and

now exposed filling faces outwards.

4. Add the yeast mixture and the butter

3. Roll the dough from the 40cm side into

5. Turn the dough out onto a lightly dusted 4. Roll both pieces outwards so that the elasticated.

6. Place dough into a lightly dusted mixing

5. Overlap the top ends, ready to plait and make a double plait. This is a very wet

bowl, cover with a tea towel in a warm place

dough, so be careful not to let anything fall

and let it double in size. This should take

out, because of this it is best to do the final

about 45 minutes.

shaping on baking paper to enable easy

a further 30 minutes.

6. Once the plait is made, tuck the ends

7. Knock back, and let it increase in size for

transfer to your baking tray.

in and cover to let double in size. Once the Basil pesto recipe

1. Place the basil leaves and macadamia nuts into the bowl of a food processor and pulse several times.

2. Add the garlic and pecorino cheese and

“

dough has doubled, shape into a wreath.

7. Bake in a preheated oven at 200°C for 30-35 minutes.

8. Transfer to a wire rack and allow to cool.

9. Serve and enjoy!

My idea of Christmas,

whether oldfashioned or modern, is very simple: Loving others.

- bob hope

07

PHOTOGRAPHY BY Craig Owen

our contributors

Radio personality and stand-up comedian Darren Maule is the consummate performer – equally comfortable in front of a microphone, a camera or a live audience.

We have also found that he is rather comfortable with a pen, and brings this festive edition to a close with his first article of the regular feature, The Last Word.

With experience in the food world having been a top 5 Finalist in Season 1 of MasterChef South Africa, followed by working for Media24 as Food Editor for DRUM Magazine, Lungi Nhlanhla joins the GINJA team as one of our regular contributors and shares some of her recipes for her favourite time of the year.

Chef of what has acclaimed to be one of the healthiest restaurants in SA in 2012, Brett Garvie invites guests to his forest wonderland where his home plays host to his exclusive Veg Table. As a botanist and passionate cook, you are guaranteed to have food that is first grade organic produce.

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Bowled over by the beauty of this lush Karoo farm, the gracious homestead and the beautiful stone buildings dating back to 1830, Marliza van den Berg invites Ginja to join her family under the oak trees on the farm Langfontein in the Karoo.

Where the festive table groans under the weight of the feast.

Winner of the Kookedoor, Mynhardt Joubert is one of South Africa’s most dynamic chefs and is currently the KWV Ambassador. He cooks up culinary feasts in locations like the KWV Sensorium, Cathedral Cellar and 1Roodeberg. Mynhardt takes a moment to answer a few of our readers’ questions on all things culinary.

Elizabeth Theron shares her memories from her childhood and spending time with her mother in the kitchen. As a Senior Lecturer at the François Ferreira Academy, Elizabeth has also taken on the tradition of preparing for the December period and shares with us some of her well-loved recipes to get ready for the guests.

Mario Botha graduated with a B.Pharm and a MSc. Pharmaceutics degree from the North West University, Potchefstroom. His passion in life is promoting healthy living and the safe and effective use of medicine. He gives us hints and tips on how to keep our eyes and our stomach on the same mission during the festive season.

Also contributing to our ginja edition: john aritho, jane simon and kelvin saunders

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DORIS NAYLER

dear editor LET TERS FROM OUR READERS

Dearest François,

Chefs are extremely well trained and

Thank you so much for yet another

equipped for a career in the food and

fabulous issue of Ginja !!!! Gosh I just

beverage industry.

love it. I really love it and what I like most of

Well done to the Academy and students,

it is that the book can be appreciated by

also for GINJA -an extremely interesting

both young cooks , Chefs and old ladies

and thought provoking food magazine,

like me. It is in my kitchen and I will cook

keep it up!

up a storm with it.

Doris Nayler

Lots of love XXX Mary van Apeldoorn

Dear Ginja, I would like to take this moment to

Write to us: press@ginjamedia.com PO Box 20111, Durban North, 4016

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Dear Editor,

express how thrilled I’ve been, and

I spent a wonderful evening with the

continue to be, both with Ginja Food

Graduates in the class of 2015 at

Magazine and with everyone I’ve dealt

the Francois Ferreira Academy. The

with in your team.

ceremony brings home again the work

I’ve been thoroughly enjoying your

that is done by the Academy by Chef

magazine. Each time when I find the next

Ferreira and his team. The newly qualified

issue of your magazine in my mail box I

AUDREY BIELER

WIN! Write to us and stand a chance to win a fabulous

Bunnahabhain hamper consisting of a bot tle of Bunnahabhain 18-year-old, a leather-bound folder, a Parker pen, six whisky tumblers and a leather overnight bag to the value of R3 580.

immediately tear open the wrapping

I have even ordered duplicate

and excitedly start flipping and reading

copies of several of the issues in

through the gorgeous pictures and

order to bring them with me on

articles. My ‘to do’ list of recipes to make

my next visit to my home town

and restaurants to dine at continues to

of Toronto, Canada. I’m looking

grow! And then there are the tempting

forward to sharing them with my

travel destinations, both local and out of

friends back in Toronto, several of

country.....my other ‘to do’ list.

whom are originally from South

I would also like to send you very big

Africa.

thank you for organizing the extra Ginja

Now the difficult part is trying

magazines for me! And so quickly!

to get some work done while holding

How exciting it was to receive all three of

open copies of Ginja in my hand.

them couriered right to my door and to

Thank you for producing such a lovely

find out that you managed to find a copy

informative and inspiring food and

of the first issue - the only one which

travel magazine, and for bringing a

I was still missing in my collection. I’m

smile to my face (and my tummy).

so thrilled to know that my collection is

With yummy wishes,

now complete – and growing!

Audrey bieler

11

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SEE OUR SUBSCRIPTION DETAILS ON PG 37

CHRISTMAS

14

al fresco

Words and recipes by Franc存ois Ferreira Photography by Kelvin Saunders

food Succulent turkey stuffed with an aromatic mixture of bread, onion and sage, gravy, roast potatoes, brussels sprouts and carrots followed by a steamed fruit pudding served with custard. Mmm ‌ something we all dream of - along with snow, and singing Jingle Bells. This type of food is much appreciated in Europe over the festive season, but will it work in the peak of our summer in South Africa? Not necessarily.

Easy | Serves 6 time: 24 hrs

Ingredients 4 hard-boiled eggs, shelled and grated 2 bunches of spring onion, washed and chopped 150 g pecan nuts or

I love traditional Christmas fare, but I serve it when we celebrate ‘Christmas in winter’ in June or July.

Sunny skies, braaivleis and lazy festive meals outside under the trees or in a boma are the ingredients that give the South African festive season its special flavour. Mediterraneanstyle food is ideal for our climate; most of the dishes can be prepared ahead of time, thus ensuring the host or hostess is not frazzled when their guests arrive.

Tzatziki soup Most people do not like a cold soup, especially if it is yoghurt based. I have found that even the hardened anti-cold-soup person enjoys this soup.

walnuts, roughly chopped 200 g sultanas 250 ml cream 4 cloves garlic, crushed 1 English cucumber, peeled, pitted and roughly grated 1 L Bulgarian yoghurt 125 ml mint, chopped Salt and pepper to taste

1. Combine all ingredients in a bowl and store in refrigerator overnight before serving.

Taste and adjust seasoning and serve chilled.

2.

Note: For a vegetarian-friendly soup, omit the boiled eggs.

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food

Greek-style rib-eye steak Easy | Serves 6 time: 1 HR 25 mins

Ingredients 2 large garlic cloves, halved 4 rib-eye steaks, each about 300g Coarse salt and freshly ground black pepper

meat is to place the steaks down and not move them. After you flip them, do not shift the steaks.

Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will run over your cutting board. Slice the meat into 2 cm slices. Transfer to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and sprinkle the chopped oregano leaves over. Serve immediately with grilled vegetables.

3.

1 lemon halved 30 ml olive oil 30 ml fresh oregano leaves, chopped

1. Rub the garlic over the steaks, making sure you cover the whole steak and not just one side. Sprinkle the steaks with salt and pepper.

Place covered in the refrigerator for about 1 hour to allow the seasoning to permeate the meat. About 20 minutes before grilling, remove the meat from the refrigerator, allowing it to come to room temperature.

Place a griddle pan over a high heat on the stove or prepare the braai fire (medium-high heat).

Grill the steaks until cooked to the desired doneness, turning once: 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those grill marks on the

2.

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Caponata Caponata is the Italian cold version of ratatouille, with a few extra ingredients to give it texture.

Easy | Serves 6 Time: About 30 mins

Ingredients 2 large aubergines 125 ml olive oil 5 medium onions, chopped 2 cloves garlic, crushed 2 sticks celery, chopped

250 ml green olives, pitted, halved 2 x 410 g cans tomatoes, roughly chopped 5 ml cracked black peppercorns 15 ml sugar 125 ml red wine vinegar 30 ml capers, drained 125 ml sunflower seeds, roasted 30 ml fresh parsley, chopped 30 ml fresh basil, chopped

1. Chop the aubergine in cubes.

Heat the oil in a deep pan, add the aubergine and fry until lightly browned, stirring regularly.

Remove the aubergine cubes from the pan and place in a bowl on kitchen paper. In the same pan, add the onions and garlic and sautĂŠ, covered, over low heat for about 10 minutes or until onions are very soft.

Stir in the celery, green olives, undrained chopped tomatoes and peppercorns. Bring to boil, simmer, uncovered, for about 10 minutes or until the celery is soft.

Stir in the sugar, vinegar and capers, simmer uncovered until almost all liquid has evaporated.

Stir in aubergine (eggplant) cubes, roasted sunflower seeds and herbs, cool to room temperature.

Cover and refrigerate until ready to use.

2.

3.

“ Sunny skies, braaivleis and lazy festive meals outside under the trees or in a boma are the Tzatziki soup

ingredients that give the South African festive season its special flavour.

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“ Mediterranean-style food is ideal for our climate; most of the dishes

can be prepared ahead of time, thus ensuring the host or hostess is not frazzled when their guests arrive.

GREEK-STYLE RIB-EYE STEAK

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caponata

food 4. Serve as a starter with freshly baked bread.

Grilled Vegetables Easy | Serves 6 time: 40 mins

Ingredients 4 red peppers, seeded and halved 2 orange sweet potatoes, peeled, cut into rounds and parboiled 6 baby marrows, sliced lengthwise 3 banana aubergines, sliced lengthwise 12 medium brown mushrooms 6 leeks, roots trimmed and cut lengthwise (or 12 baby leeks) 100 ml olive oil Salt and freshly ground black pepper 45 ml red wine vinegar

finely chopped

1. Place a griddle pan over medium-high heat on the stove or on a medium-high fire. Brush the vegetables lightly with the oil and sprinkle with salt and pepper. Working batches, grill the vegetables until tender and charred allover: about 8-10 minutes for the red peppers; 5 minutes for the parboiled sweet potatoes; 7 minutes for the baby marrows, aubergines and mushrooms; 4 minutes for the leeks. Arrange the vegetables on a platter. The key to getting those great grill marks is not to shift the vegetables too frequently once they have been placed on the griddle pan.

Meanwhile, whisk the remaining olive oil, red wine vinegar, garlic, parsley, basil and rosemary in a small bowl to blend.

Add salt and pepper to taste.

Drizzle the dressing over the vegetables. Serve the vegetables warm or at room temperature.

2.

2 cloves garlic, finely chopped 45 ml fresh Italian parsley leaves, roughly chopped 45 ml fresh basil leaves, torn 5 ml fresh rosemary leaves,

Note: Instead of orange sweet potatoes, you can use butternut. If you cannot find banana aubergines,

19

food

regular aubergines will do. Cut them lengthwise into wedges.

Grilled Peaches with Mascarpone cheese Easy | Serves 6 time: 35 mins

Ingredients Olive oil 6 medium yellow cling peaches, pitted & quartered 60 ml caramel sugar 60 ml brandy 30 ml fresh lemon juice 175 ml mascarpone cheese, at room temperature 2,5 ml vanilla extract

or prepare a medium-high fire.

Lightly brush the griddle or grill rack with oil. Place the peaches on the griddle pan or grill rack and do not move. Grill the peaches for about 2-3 minutes per side so that peaches are slightly softened and heated through and to make sure the grill marks are formed.

Meanwhile, stir the sugar, brandy and lemon juice in a bowl to blend. Set aside.

As soon as the peaches are ready, remove them from the griddle pan or fire and place them in a shallow ovenproof baking dish. Pour the brandy mixture over, toss to make sure the peaches are coated. Let the peaches stand for about 15minutes to marinate, tossing occasionally.

While the peaches are marinating mix the mascarpone and vanilla extract well in a small bowl.

Divide the peaches between 6 serving bowls. Pour the wine over the peaches, dollop the mascarpone mixture on the peaches and serve.

2.

grilled vegetables

3.

4.

250 ml dry rosĂŠ wine

1. Place a griddle pan over medium-high heat on the stove

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grilled peaches

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A nostalgic trip of

tastes Images extracted from Babara Joubert's book Kostalgie

22

food

Barbara Joubert, the food editor of SARIE KOS, has just released her third book, Kostalgie. Barbara started off as a fashion assistant while freelancing as a food stylist, and in 2004 became SARIE’s food editor – her dream job! In 2007, SARIE KOS was launched with Barbara as the food editor. Barbara’s no-nonsense approach to food makes her one of the top food editors in the country. Ginja asked her a few questions …

Have you always loved food?

Yes, since childhood, I always thought it was the best thing ever. I used to play in “my own restaurant”.

When we travelled during holidays to the Karoo, I always fell asleep in the car. The first thing I would say as I woke up was, “When are we eating?” In my family food was very important. We sat down to eat at the table every night.

Kostalgie is your third book. What sets it apart from SARIE 5 and Proe die lekker?

SARIE 5 and Proe die lekker were published with SARIE magazine. This time it is my own work and nothing to do with the magazine. The format is bigger and it’s a hard cover. Like a coffee table book.

And it’s not only recipes; there is a story to the whole book.

Are you influenced by various fashions in food?

No, not really. I get influenced by taste and new and old ingredients. When I walk into an Italian deli, I get inspired by all the fab ingredients. When fresh

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24

food

“ The concept of the book is countries that I have been to and how that has influenced me when I got back home. artichokes are available in the shop, I get very excited. I don’t cook with a lot of ingredients either. If you have fresh ingredients to cook with, you don’t need a lot of herbs and spices.

When planning Kostalgie, how did you decide on which recipes to use?

It was easy. The concept of the book is countries that I have been to and how that has influenced me when I got back home. I did not want to use the same ingredients all the time, so I tried to vary the recipes in each section. It was also food that I have eaten, but I gave it my own twist. For example, in the Karoo section I made a big Hertzoggie pie instead of small ones.

Did you and photographer Micky Hoyle decide beforehand on the look and feel of the photos or did you just let creativity happen?

We decided to have all the travel pics in the book before we started shooting. Micky has also travelled to all these countries, so we were very lucky to have all these great pics. The rest happened as we shot. He is very creative and the best.

Would you like your daughters to follow in your footsteps?

It would be nice, but they all have their own careers. I will never force them into a career that’s not their own choice.

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To excel in the art of speaking is a

• Always know what you mean to say.

your speech; get to the point as soon

great social accomplishment. But, as

Arrange your remarks in some sort of

as possible.

in the world of words, easy reading

order.

• Don’t drag in a story unless it fully

means hard writing, so only the most

• Reflect on the kind of audience you

illustrates a point.

expert speakers can afford to speak

are likely to have.

• Don’t ‘uhm’ and ‘ah’.

without considerable preparation.

• Be sparing of literary ornament;

• Don’t tell your audience that you will

Speaking is an art and, like other art

grandiose words tend to be dreadful

not speak for long. They won’t believe

forms, requires study, preparation and

obstacles.

you. (I don’t trust a speaker who

practice.

• Beware of abusing humorous stories.

begins: ‘I am not going to make a long

• Never be dull. It is better to be

speech BUT ….’ And then 20 minutes

flippant than to be dull.

later…)

The success of a speech at an endof-year function, or any function,

• Don’t read your speech; speak from

depends as much on the homeliness

Here are a few don’ts:

notes if you must. To sway an audience

and informality of its delivery, as on its

• Don’t profess undue modesty by

you must look them in the eye as you

content.

saying that you have no idea why you

speak.

were chosen to speak. Rather stand up

• Don’t introduce religion,

Here are a few hints for

boldly, cheekily if you like, and say “I

serious politics, risqué stories or

potential speakers:

can think of no one more suitable than

apologies.

• If you can find nothing at all to say,

I to make this toast/speech”.

• Above all, never be patronising to

don’t say it.

• Don’t dawdle at the beginning of

your audience.

Unaccustomed

as i am 26

Your guide to making your voice heard during speeches, sans awkwardness Words by Fran¸cois Ferriera

“ Remember the dangers of becoming intoxicated with your own words. A Member of Parliament was called upon to reply to a speech at a dinner. He apparently forgot where he was, and, after speaking for 20 minutes, remarked in a burst of eloquence: “I not only speak

Broadly speaking, the short words are the best, and the old words best of all.

- Winston ChurchiLL

for you, but I speak for generations yet unborn.” Someone interjected: “If you

mixture of seriousness and levity. Begin

effect. If a speech is learned by heart

don’t hurry up, they will be here before

on a light note and work up to a serious

and recited, it will sound flat and without

you’ve finished.”

note. Success in speaking means

soul.

language rightly chosen, a touch of wit or Speakers should not be afraid of gently

humour, an orderly arrangement of your

It is a rare experience to feel that you

poking fun at their audiences. If this

subject matter, an effective and pleasing

have ‘really brought the house down’

can be done good-humouredly, the

delivery, and an almost indefinable sense

with your speech, to have your audience

audience, far from resenting it, will

of the significance of emphasis.

amused, interested, expectant and eager

appreciate a good laugh at themselves.

for you to go on speaking.

What then, are the essentials of a good

Believe it or not, a good speech should

If you do experience such a triumph, you

speech? It should be topical, tactful

sound impromptu, and much careful

will feel well rewarded for any amount of

and not too long. It should be a happy

preparation is necessary to achieve that

preparation and rehearsal.

29

drinks

VIVE LA

difference!

Carpe vinum wine class 1 Champagne or sparkling wine?

Words by Denise Lindley A big and festive welcome to you all for joining the first Carpe Vinum Wine Class! As promised, I aim to improve your wine knowledge and make it easier for you to decide what wines you like and also which wines to order in a restaurant.

By the very fact that you are reading this, it means that you love drinking wine, but are put off by the snobbishness surrounding it. Well, be warned, there will be none of that here, just simple language and descriptions that you can all understand.

This first class is about sparkling wine, which fits in with our festive theme, and it is up to you to decide which wines you prefer. I want to try and dispel the myth that French Champagne is better than sparkling wine that is made in other countries including South Africa, because

28

I personally don’t believe that it is better, and

méthode traditionnelle. Sparkling wines are

I have proved it many times before in blind

produced worldwide, and many producers use

tastings.

special terms to define them: Spain uses Cava, Italy designates it spumante, and Germany calls

Why did Madiba celebrate his inauguration

it Sekt.

in 1994 with SA bubbly, and in 2009, why did Barack Obama also toast his successful

But then there is carbonated wine that has

Presidential win by drinking our very own

significant levels of carbon dioxide in it, thus

Graham Beck, and more recently, why did

making the wine fizzy. The carbon dioxide may

Princess Madeleine of Sweden choose South

result from natural fermentation, either in the

African MCC to drink at her wedding in 2013?

bottle, as with the traditional method, or in a

They chose SA bubbly because it is equal to, if

large tank designed to withstand the pressures

not better, than the French counterpart.

involved, or as a result of carbon dioxide injection directly into the wine. This method

Due to the French having reserved the name

produces large bubbles that quickly dissipate

“Champagne” for the sparkling wine that is

and is generally only used in the cheapest

produced in the Champagne region of France,

sparkling wines. Typical of these is the JC Le

the rest of the world had to come up with their

Roux Le Domaine and La Chanson.

own term for sparkling wine that is produced in the same way as Champagne, which they called

You can normally tell the difference between

Méthode Champenoise. However South Africa

MCC and carbonated wine by the size of the

decided to call this wine Méthode Cap Classique

bubbles in the glass, with the MCC producing

(MCC). During the wine making process, the

small, fine bubbles.

“

wine undergoes a second fermentation in the bottle, so producing the fine bubbles you expect

JC Le Roux don’t only make carbonated wines,

from champagne. As of 2005 the description

they make an excellent Pinot Noir MCC and one

now most often used for sparkling wines, is

of my favourites, Scintilla.

I want to try and dispel the myth that French Champagne is better than sparkling wine that is made in

other countries including South Africa, because I personally

don’t believe that it is better.

drinks

Traditionally, South African MCC was made using a blend of pinot noir and chardonnay grapes, but this has changed a lot in recent years with chenin blanc and/or, sauvignon blanc, being used and now De Krans producing one this year with chardonnay, chenin blanc and tinta barocca, the first time tinta barocca has been used in a MCC. Try the Ultra Liquors house brand, Secret Cellars Blanc de Blanc (white from white) and made from chardonnay grapes, at R55 a bottle. Excellent value for money, especially their Brut Rose which has a tiny amount of pinotage added to the blend of chardonnay and

C

pinot noir.

M

Y

You may have seen sabrage being performed

CM

when a bottle of MCC is opened with a sword,

deserves it; in defeat one needs it." may have

breaking the top of the bottle neck away leaving

encouraged this tradition of sabrage.

the bottle open and ready to pour.

There are many stories about the origins of This technique became popular in France when

sabrage. One of the more spirited tales that I

the officers of Napoleon’s cavalry, The Hussars,

really enjoy is that of Madame Clicquot, who

returned home after a spectacular victory, and

had inherited her husband's small Champagne

the cheering townspeople would hand bottles

house at the age of 27. She would entertain

of Champagne as tokens of their appreciation

Napoleon's officers in her vineyard, and as

for their victory and gallantry. Since the soldiers

they rode off in the early morning with their

were mounted on horseback, it was difficult to

complimentary bottle of Champagne, they

hold the reins of the horse and remove both the

would open it with their saber to impress the

foil, the wire basket around the cork and the

very eligible, wealthy young widow.

cork at the same time, so the soldiers simply took out their sabers and struck the blade

I hope that you are going to drink lots of bubbly

against the lip of the bottle with an upward blow

this festive season. Splash out on a French

and sabered off the cork. VoilĂ !

Champagne at R450 a bottle and compare it with the Secret Cellar, and let me know which

Napoleon, who said, "Champagne! In victory one

30

one you prefer!

MY

CY

CMY

K

drinks

What more could you ask for? Lots of good

and a bottle of water plus unlimited

platters etc. The sun is shining down, the

wine, sunshine, music, friends and family,

tastings, is excellent value for money.

children are all playing in their specially

relaxation and good food. The Robertson

designated area or riding on tractors

Wine on the River weekend gives you all of

Also included in the ticket price is a

through the vineyards. It’s absolute

the above and more.

shuttle service, on the Saturday only, to

heaven. I made sure that I booked a cruise

the event from several different stops in

on the river boat. It lasts for about 20

This was my second time at the wine

Montagu, Robertson and Bonnivale, which

minutes and is very relaxing. At R30, it

weekend as, last year, I was blown away by

is great if you don’t have a designated

is very reasonable as the money goes to

the experience.

driver.

Hospice.

This year was no different from last except

Let me put you in the picture. You have

Because I was now an old hand at this, I

that it seemed to be much busier, despite

the Breede River flowing gently past, with

arrived early enough on the Saturday to

the rugby. At one stage on Saturday

bales of hay scattered along the banks

bag a prime spot on the river in the shade.

afternoon, it was quite difficult to walk

of the river, over 30 wine farms offering

I had taken along a picnic blanket to lie

around as the throng of people was so

their wines for tasting, live music and

on and a sun hat, and enough friends that

large. The ticket price for Friday was

food stalls offering different kinds of food

someone always stayed behind to keep

R110 and R135 for the Saturday, which,

for sale, sushi, oysters, burgers, Indian

the spot, while the others took turns in

considering that you get a tasting glass

snacks, chip and dip, fried chicken, cheese

going to wander, eat and taste.

ROBERTSON wine on the river Words by Denise Lindley Photography supplied by Robertson Wine Valley

32

But what about the wine? There were

This year I stayed

many wines available over the weekend

in Montagu, at a

for tasting and purchase. You could buy a

wonderful lodge

bottle to drink with friends at the side of

near the centre

the river, or a case to take home with you.

of the small town.

There were lots of bubblies to drink, and

Mimosa Lodge also

one that I had not tried before, let alone

has their own wine

heard of, was the Paul René. I went to the

(made by Lourens

tutored tasting conducted by Henk Van

again), and offer a

Niekerk, the winemaker and watched

fantastic food and

him taking the crown cap off a bottle

wine pairing in their

to disgorge the sediment. Other wines

restaurant of an evening. Montagu is

that were notable was the Miss Lucy

only a short distance from the farm

from Springfield, a new white blend of

Goudmyn, where the event took place.

sauvignon blanc, semillon and pinot gris,

Goudmyn is between Robertson and

a lovely wine that was made to drink with

Bonnivale on the Breede River, with

fresh fish. Another wine that stood out

plenty of parking available and easily

for me was the Graham Beck Gorgeous.

accessible. There was a huge marquee

Yes, Gorgeous by name and gorgeous by

outside in the car park where you

nature! It is a “gorgeous” blend of pinot

could buy cases or bottles of wine to

noir and chardonnay, and was the ideal

take home with you. I liked this facility

wine to sip on the hot, sunny day.

as it meant that you didn’t have to carry wine over long distances to

But my favourite wine on the day just had

your car.

to be the Rivergold chenin blanc. This is a lovely wine made by Lourens van der

I’ll definitely be back again next year, as

Westhuizen of Arendsig, who seems to

this is an event not to be missed. It is nice

be the champion maker of chenin blanc

to be able to chat to the winemakers

in Robertson. Luckily I bought some of

and even visit them on their farms to see

the Rivergold chenin blanc at the festival,

where the grapes are grown and the wine

as I believe that it is only available from

is made. But next year I will go to the show

the estate. I first tasted their wines at the

on the Friday, when it is not as crowded,

Robertson Wine Valley Festival at Kievits

and rather visit the farms on the Saturday,

Kroon in August, and was delighted to

and finish off with a final taste of my

find this boutique estate again at Wine

favourites again on the Sunday morning

on the River.

before driving home.

33

drinks

Anton Smal:

mcc maker extraordinaire

Words by Denise Lindley Photography supplied

In 2004 the first Methode Cap Classique was made at Bramon in Plettenberg Bay from sauvignon blanc grapes by Pieter Ferreira, the winemaker and bubbly expert from Graham Beck, and he continued to make the wine at Bramon from 2004 to 2007, and handed over to Teddy Hall who made the bubbly in 2008 and 2009. When Peter Thorpe was looking for a wine maker to take over permanently at Bramon, it was Pieter Ferreira who recommended the winemaker from Villiera to him.

Anton Smal arrived on the scene in 2010. He had spent the previous 20 odd years working at Villiera, where he started helping at the harvests in the ‘80s. In between the harvests, he worked as a carpenter and went surfing. In fact he took off a whole year to travel around South America to go surfing, even living on a beach for 3 months to surf to his heart’s content. Anton admits that surfing competes with winemaking as his passions, and when he was approached

by Peter Thorpe to go to Bramon, he jumped at

34

I asked Anton what he thought made the

in both in Plettenberg Bay. Anton’s first

wines produced in the Plettenberg Bay

harvest came with huge challenges as

Wine of Origin area, so unique. He puts

there was a large amount of rain, but he

it down to terroir. There is ample rainfall

overcame these trials and his maiden

in the area which is much higher than

vintage was made at Bramon for the

Stellenbosch, for example. There are

first time in the newly built cellar. The

no huge temperature spikes during the

rain proved to be a minor problem when

ripening period, the soils are sandy, clay

compared to the cape white eyes, as

based and shallow, and combined with

the birds caused a lot of damage to

the cooling sea breezes (4kms from the

the grapes on the vines. The white eyes

sea), all these factors make a difference

obviously had good taste as they enjoyed

to the quality of the wine. Because the

drinking the grape juice, but by covering

acidity in the grape is also quite high, very

the vines with netting to keep them out,

little sulphur is used to preserve the wine.

there was a big increase in yield from

The cool climate in Plett is very similar

4 tonnes per hectare to 7 tonnes per

to the climate in the Cloudy Bay wine

hectare, but conversely, there is also a

growing area of New Zealand, hence the

hefty labour cost to put up the nets.

similarity of the wines between the two

“ Anton also believes that wine is made in the vineyard, and bubbles

areas.

are made in the cellar.

Newstead, Lodestone, Redford Lane,

Anton also believes that wine is made in

himself to be very privileged and lucky

Rare Earth, Anderson, Luka and the other

the vineyard, and bubbles are made in the

to be in that position. Anton ascribes his

wine farms started producing grapes,

cellar, and he focuses on the drinkability

success to great job satisfaction, which

and Anton began making wine for them

of the wine by extended contact on the

allows him to make good wines from all

as well in the Bramon cellar. Anton also

lees (dead yeast cells) which results in

the different micro areas that make up

consults for Plettenvale, which is situated

a richer, softer mouth feel, so that it is

the Plettenberg Bay Wine of Origin region.

much closer to Plett than the other wine

not too bone dry on the palate. Well, he

Anyway, he is living close to home, as he

farms. At present Anton produces 55,000

must be doing something right, having

is originally from George, and his children

bottles for Bramon of which about 50%

just been awarded a double gold at the

now attend the same school that he used

is MCC and 50% is still wine, and a further

Michelangelo Awards for the Bramon

to go to. Anton has certainly carved out

62,000 bottles for the other farms, in the

2012 and 2013 MCC and also for the

a niche for himself in the beautiful Crags

Bramon cellar. Not all the wines produced

Newstead Chardonnay MCC 2012.

area of Plett, and with more wine farms

are MCC, with quite a bit of sauvignon

He is very bashful about being the main

starting to plant grapes, he is certainly

blanc being bottled now as well.

man in the Plett area, and considers

going to be kept even busier in the future!

After Bramon’s first few vintages,

PHOTOGRAPHY BY WWW.ELLEPHOTO.CO.ZA

the chance, as he could easily indulge

35

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KAROO feast Words and recipes by Marliza van den Berg Photography by Kelvin Saunders

38

Langfontein is in the Graaff-Reinet district. When my husband Thinus announced that he had made an offer to purchase a Karoo farm, it sounded like a death sentence - I was content with city life. But I was bowled over by the beauty of this lush Karoo farm, the gracious homestead with its high ceilings, veranda and the beautiful stone buildings dating back to 1830.

So we moved south from Pretoria, and although we settled in George, we spend as much time as possible on Langfontein. When we arrive here at the beginning of December, the Christmas shopping has been done.

Holiday times are busy times on a guest farm, but there’s a welcome distance separating us from shopping malls, crowds, traffic and the usual frenzy that goes with Christmas.

The sounds that wake you are

those of the rooster, the coffee machine grinding coffee beans and family members making their way to the kitchen on the yellow wood floors.

food

Christmas has always been a huge family celebration. Everybody used to travel vast distances to the Boland town where I grew up, just to be together. Then, 12 years ago, we bought a farm in the heart of the Karoo. People think we are crazy to spend December here, but the family knows: If they would like to see us over Christmas, they need to travel to the farm. And they do.

The kitchen is the proverbial heart of our home. My style of cooking is different when we are here. For a start, I need to plan well in advance.

After years, I manage to hit the gravel road to travel the 50 km to town just once a week to stock up. The availability of fresh produce in a country grocery store varies, but it has become a refreshing way to plan a menu. We are fortunate to have the best Karoo lamb and in summer, the herb garden is overflowing with rocket, salad, tomatoes, basil and parsley. If you haven’t brought along some good Parmesan cheese, truffle oil, walnut oil and a few other kitchen

“

The kitchen is the proverbial heart of our home. My style of cooking is different when we are here.

39

food

cupboard staples from George, you just do without them.

“ We are fortunate to have the best Karoo lamb and in summer,

the herb garden is overflowing.

40

The result is what I call heavenly food - simple, laid-back fare made using basic, fresh ingredients. Summers are hot and we enjoy the usual Christmas lunch from late afternoon. Most of the preparation is done in advance and assembling the platters becomes a family effort. We start off with a good glass of Cap Classique under the

massive old oak tree, soak up the view over the dam and listen to the sheep in the background. I lay the table in the dining room with antique linen and napkins, light candles and fill jugs with fragrant farm roses.

We hold hands and pray. We toast to family and the year that lies behind us.

We enjoy good food, and being together for yet another Christmas in the heart of the Karoo.

Beetroot Salad

with Port Macerated Dried Figs On a white platter this salad is a festive, explosion of colour. Perfect for a Christmas table.

Easy | Serves 6 time: 20 mins

Ingredients 500 g beetroot, cooked, peeled and sliced or quartered 6 dried figs, marinated in Port 1 red onion 125 g matured cheddar / Parmesan (shaved) Watercress and Rocket For the balsamic dressing Clove of garlic 125 ml olive oil 45 ml balsamic vinegar 10 ml brown sugar Salt and freshly ground black pepper

1. Arrange the salad by placing the watercress and rocket, beetroot, fig and onion slices in layers on a platter.

Add the Parmesan shavings.

For the dressing, combine all the ingredients and drizzle over the salad just before serving.

2.

Slow Roasted lamb shanks with

Mushroom Relish

Chef and cookbook author Marlene van der Westhuizen’s Slow-roasted shoulder of lamb, from her book “Sumptuous”, inspired this recipe. I attended her cooking course in the medieval village of Charroux a few years ago. She served

41

MEDIUM | Serves 6 time: 2 hrs 30 MINS + 25 MINS FOR RELISH

Ingredients For the lamb shanks 15 ml sea salt 30 ml coriander seeds 30 ml fennel seeds 5 ml freshly ground black pepper 125 ml extra virgin olive oil 6 lamb shanks 500 ml chicken or lamb stock 6 cloves of garlic, peeled 500 ml fresh basil leaves For the mushroom and mint relish 1 onion, finely chopped 2 cloves garlic, finely chopped Olive oil for frying 1 x 250 g punnet white mushrooms, sliced 60 ml white wine vinegar 15 ml sugar

leg of lamb with aubergine caviar. It was a memorable evening with good stories, lots of laughter and of course good food and wine. This has become a favourite on my table. I cut the shank meat from the bone and serve it at room temperature. Instead of the aubergine caviar, I serve it with a mushroom relish. Perfect for summer when the herb garden is abundantly overflowing with mint and basil.

42

45 ml fresh mint leaves, chopped Salt and pepper to taste

LAMB SHANKS Preheat oven to 180째C. Finely grind the salt, coriander seeds, fennel and black pepper in pestle and mortar. Blend the olive oil into the spices and rub it into the shanks.

1.

2.

food 3.

Bake the shanks in a covered roasting dish at 180° C for about 2 hours until tender. Remove from the pan.

Pour the stock into a mediumsized saucepan, add the pan juices and garlic cloves and bring to a rapid boil and reduce. Ladle some of the sauce over the shanks. Sprinkle the chopped basil over. Serve warm or at room temperature.

4.

MUSHROOM AND MINT RELISH In a saucepan, sauté the onions and garlic in olive oil until soft but not caramelised. Add the mushrooms and sauté until the mushrooms are cooked. Add the sugar and white wine vinegar simmer for about 3 minutes. Cool to room temperature, adjust the seasoning and add the chopped mint leaves. Place in a bowl, cover and refrigerate until needed.

We are blessed with staff who bake the most delicious farm bread.

They do not have a recipe; this is mere instinct and love that result in unforgettable bread, time after time. Numerous efforts on my side have not come close to what they fetch from the oven. On Christmas morning there is always a tiny loaf of bread left from the previous day’s bread-baking session. This is a great way to break bread on Christmas day.

Easy | Serves 4 time: 50 mins

Ingredients A few slices of bread, cut in half 4 ripe tomatoes, sliced 1 red onion, sliced Balsamic reduction 15 ml brown sugar 15 ml olive oil Sea salt flakes Freshly ground black pepper

Burnt Tomatoes and

Red Onion on Farm Bread Crostini

43

food

1. Heat olive oil in a frying pan and fry the bread slices on both sides.

Set aside.

Heat the oven grill, place the tomato slices on a baking tray, drizzle with olive oil and roast until slightly burnt. Heat some olive oil in a frying pan, slowly fry the red onions until soft. Add a few drops of balsamic reduction and the brown sugar, and simmer.

Place the crostini on a serving platter, top with the tomato and red onion mixture. Season with sea salt flakes and freshly ground black pepper.

2.

3.

“ The result is what I call heavenly food simple, laid-back fare

made using basic, fresh ingredients.

44

20 g sugar 5 ml vanilla essence 1 egg 50 g ground almonds Flour for dusting Salt 75 g honey 4 firm, ripe plums 375 g puff pastry 50 g pine nuts, toasted Mascarpone to serve

1. Preheat oven to 220°C. 2. Beat together the butter, sugar,

time: 1 HR

vanilla, egg, salt, ground almonds and 25 g of honey.

Line oven tray with baking paper.

Roll out the puff pastry on flour and place on the lined oven tray.

Spread the almond mixture over the pastry – leave about 2cm on the sides open.

Slice the plums and place on top of the almond mixture.

Bake for 15 min at 220°C and reduce the temperature to 170°C. Bake until pastry is puffed and golden. (Usually a further 15- 20 minutes).

Scatter tart with pine nuts and drizzle with the remaining honey.

Ingredients

For more info on Langfontein, visit

60 g unsalted butter, softened

www.langfonteinfarm.co.za.

Rustic Plum Tart This is the perfect dessert to serve under the oak tree on the farm. If I cannot find plums I replace them with apricots or nectarines. Serve it with some Mascarpone and fill your glass with a good Cap Classique. Enjoy.

MEDIUM | Serves 6

3.

4.

5.

6.

7.

8.

9.

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45

DECANT to your delight Words by Jane Simon, Wine Ambassador The Festive Season is almost upon us and this is a perfect time to catch up on some serious wine drinking, eat delicious food and socialise with your family and friends. It is also a time when you can indulge in wines that you would not otherwise drink during the year, so spoil yourself and choose that extra special bottle of wine for the Christmas table and the New Year festivities.

There are many reasons why one chooses a bottle of wine, be it the wine estate and where the vineyards are situated, the winemaker who obviously has a major influence on the style of the wine, the cultivar or blend and last but not least, the price.

During summer a chilled, dry rosĂŠ is very popular and a great way to relax, whether it be sipping a wine over lunch or watching the beautiful summer sunset. It is interesting to note that some wine estates have named the specific

46

going to serve the turkey with cranberry

World or Old World style. A New World

be a deciding factor in choosing that

jelly or a sweet sauce then a lighter style

pinot noir is made in a lighter style

particular wine. Our rosé’s today are

shiraz would also do the trick.

with lots of strawberry, wild cherries

made from red cultivars and so they are

and a perfumed nose where an older

generally of an excellent quality. The

A chardonnay may be fermented in

World style pinot noir will have more

choice of whether it is dry or off-dry is

100% oak barrels, and sometimes in

herbaceous, mushroom, forest floor

your personal choice.

new or 2nd or 3rd fill barrels. Or else

characteristics and generally be of an

the wine may be fermented either in

older vintage. Try different styles and

Of course Champagne or Methodé

the barrel or in a stainless steel tank

see how they compare.

Cap Classique (MCC) is a must for the

and then blended. It is very much up to

festive Christmas table. Why not indulge

your personal taste, how much wood

Not everyone likes turkey, but gammon

and choose a Champagne from a

influence you like and also what food

seems to be a firm favourite. If you

famous Champagne house or else spoil

you are going to pair with the wine.

serve it hot with garnishes like glazed

yourself with an MCC from South Africa.

pineapple and glacé cherries, then an

Sparkling wine can be drunk throughout

Sauvignon blanc is still the top selling

off-dry riesling or a chenin blanc would

a meal, it is not reserved only for

white cultivar in South Africa, and with

be a perfect combination.

celebrations!

food you would need a wine that has been on the lees (dead yeast cells in the

Some of our riesling wines come from

If you are indulging in a roast turkey for

tank) for a period, to make it a bigger

20 year and older vineyards, and are

your Christmas table, you can choose a

food wine. Or try a sauvignon blanc with

really superb, but make sure you choose

beautiful wooded chardonnay, a pinot

a touch of semillon added. We have such

one from an estate that has these older

noir or a cabernet sauvignon. If the

beautiful sauvignon blancs available

vines. We have really old bush vine

turkey is stuffed with sage and served

in South Africa, and especially with the

chenin blanc vineyards on the West

with all the traditional trimmings, then

new 2015 vintages being released – you

Coast and they are producing beautiful

a pinot noir, a medium bodied merlot or

are in for a treat this festive season.

wines that pair perfectly with food.

Pinot noir is either made in a New

Lastly with your dessert, indulge in

“

drinks

cultivar on their label, which may well

fruity cabernet sauvignon would also work well with the turkey. If you are

a fabulous Noble Late Harvest, but just make sure that the dessert is not sweeter than the wine.

The choices are endless … this is a good time to eat, drink good wine and share the time with your family and friends.

The choices are endless … this is a good time to eat, drink good wine and share the time with your family and friends.

Please don’t drink and drive and make sure you keep South Africa safe!

47

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to win great prizes courtesy of

chocolate, Chocolat Frey launched

Chocolat Frey. For more, find us

these bright reindeers; Rudi, Reni

on www.chocolatfrey.co.za,

and Roni. They retail from R79.99

Facebook: /Chocolatfrey.za and

each. For the perfect Festive

Twitter @Freysouthafrica.

gift consider the Prestige Finest Assorted Pralines (205g pack –

*All prices listed are the recommended

R159.99) or the Prestige Selection

selling price.

Have a ball this 50

Christmas with FREY

pavlova

Ingredients

Chocolate mousse

For the chocolate ganache

1. Using the double boiling

100 g Frey Dark caramel sea

method, melt the chocolate and

salt chocolate

set aside.

200 g Frey Dark 78% chocolate

2. Whip the cream to soft peak

150 ml cream

stage and set aside at room

For the chocolate mousse

temperature.

200 g Frey Dark 78% chocolate,

3. Beat the eggs whites on

chopped

medium speed, gradually adding

420 ml cold heavy cream

the sugar. Continue beating on

3 large egg whites

high speed until stiff peaks are

30 ml sugar

formed.

For the assembly

4. Take the egg mixture and

1 x 250 mm Pavlova shell (from your

fold into the chocolate mixture.

favourite source)

Then add the cream mixture

300 ml cream, whipped

and fold until all ingredients are

3 x Frey Swiss Supreme creamy

well combined.

milk truffles

5. Cover and refrigerate for

3 x Frey Swiss Supreme

1 hour and 30 minutes or until

Stracciatella truffles

set.

500 g strawberries sliced except for about 6 for decoration

ginja advertorial

Chocolate

To Assemble

1. Spoon the mousse into the shell and spread until evenly

Chocolate ganache

distributed.

medium size sauce pan and

sliced strawberries.

1. Pour the cream into

2. Lay out a double layer of the

bring to a boil, then break up the

3. Generously spread out

chocolate pieces into a large

the ganache, retain a little for

mixing bowl.

decoration.

2. Pour the hot cream over

4. Add another layer of

the chocolate, using a rubber

strawberry slices.

cake spatula, fold mixture until

5. Pipe the cream and ganache

chocolate melts and mixture is

droplets where desired.

well combined.

3. Set aside until slightly cooled.

6. Top with Frey truffles, whole strawberries and chocolate shavings.

51

Christmas comes around once a year and is, personally, my favourite holiday.

It represents for me family. Living in Durban the best way of enjoying this day is with a family style braai. These recipes embody what I’d like to share with you. They are, most importantly, simple as no one has the time for hassling over a stove during the festive season. Mix a little bit of this and a little bit of that, throw in some fresh ingredients, add some Christmas cheer with Durban weather and there you have it. The perfect family style festive braai menu.

Orange and

cranberry chicken EASY | Serves 8-12 Prep Time: 20 mins COOKING Time: 45 mins – 1 hr

Ingredients 2 whole chickens/4 baby chickens

Fabulously FRESH Words, recipes and styling by Lungi Nhlanhla Photography supplied by GINJA

12 cloves garlic 250 ml (1 cup) dried cranberries 4 sprigs rosemary Seasoned salt and pepper

EASY | Makes 6-8 Prep Time: 20 mins Cooking Time: 30 mins

60 ml ( ¼ cup) Olive Oil

Ingredients

4 oranges, quartered

380 g flour

2 red onions, quartered

2,5 ml ( ½ tsp) curry powder

500 g baby potatoes

7,5 ml (1 ½ tsp) salt

1. Pre heat oven to 180’C. 2. Place the chicken breast down

125 g butter, melted 375 ml (1 ½ cups) plain yoghurt 5 ml (1 tsp) cumin seeds, toasted

and cut along the spine from end to

1 handful fresh coriander, finely chopped

end. Turn over and press down flat to

Oil to fry

spatchcock.

3. Make incisions in the chicken and

1. In a bowl sift together the flour, curry

fill with garlic cloves, cranberries and

powder and salt. Fold in the cumin seeds

rosemary.

and coriander.

4. Season with a generous amount of

2. In a jug combine the butter and

seasoned salt and pepper and rub with

yoghurt. Add to the bowl of dry

olive oil.

ingredients to form a smooth dough.

the oranges, onions and baby potatoes

lightly floured surface. Cut into 4cm

5. Line and grease a baking tray, scatter 3. Roll into a sausage shape on a and season with salt and pepper.

Place the chicken over the fruit and vegetables and cover with foil. Bake in the oven for 40-45 minutes.

Remove the foil and place back in the oven to grill for a further 10-15 minutes or until golden. Remove and allow to rest for 5-8 minutes before serving.

6.

“

wide pieces and roll into 5mm thick circles.

4. Heat the oil in a pan. Place the bread in the pan and fry on one side until it begins to bubble. Flip over and cook the

These recipes embody what I’d like to share with you.

Curried Pan-fried flatbread

They are, most importantly, simple as no one has the time for hassling over a stove during the festive season.

53

“ Mix a little bit of this and a little bit of that, throw in some fresh ingredients, add some Christmas cheer

with Durban weather and there you have it.

15 ml (1 Tbsp) lime juice 5 ml (1 tsp) Dijon mustard 125 ml ( ½ cup) mixed berry/ strawberry juice

1. In a bowl combine the watermelon, other side for 3 minutes until cooked through.

strawberries and gooseberries. Place in the fridge and allow to chill for 20 mins.

5. Remove from the heat and place on

2. Remove the fruit from the fridge

kitchen paper. Keep warm and when

and arrange on a platter with the feta

ready to serve brush with melted salted

cheese, and basil. Return to the fridge

butter. Serve with a salsa and dips for a

until ready to serve.

snack or as part of a platter meal or an accompaniment to your main dish.

3. Arrange the avocado on the platter just before serving to avoid discolouring.

4. For the Dressing: In a bowl combine all the dressing ingredients and whisk

Watermelon and

Feta Salad

EASY | Serves 8-12 Prep Time: 15 - 20 mins Chilling Time: 20 mins

Ingredients ¼ watermelon, cubed 400 g strawberries, halved 150 g gooseberries, halved 250 g feta cheese, cubed

54

until well combined and slightly thickened.

5. Drizzle the dressing over the salad and serve.

Coriander and Peppadew Braai Fish EASY | Serves 8-12 Prep Time: 20 mins Braai Time: 30 mins

250 ml (1 cup) basil, roughly torn

Ingredients

2 avocados, quartered

1 whole large fish

For the dressing

Salt and pepper

60 ml ( ¼ cup) honey

60 ml ( ¼ cup) olive oil

30 ml ( 2 Tbsps) olive oil

6 cloves garlic

Juice of half a lemon 30 ml (2 tbsps) apricot jam 10 peppadews, roughly chopped lengthways 1 bunch fresh coriander, roughly chopped 1 lime, sliced

1. Prepare the fish by cleaning and de-scaling and making an incision to make a pocket along the belly or butterfly the fish. Make a few incisions on the outside of the fish but not cutting all the way through.

2. Season the fish with salt and pepper inside and out. In a bowl combine the olive oil, garlic, lemon juice and jam. Blend to make a smooth paste. Rub the paste on the inside and outside of the fish.

3. Place the fish on a large doubled piece of foil. Fill the inside of the fish with the peppadews, coriander and lime.

4. Cover the fish with the foil and place on rack over the braai. If not using a braai place in the oven on grill.

5. Braai/grill the fish for 15 minutes on each side. Remove from the oven and open the foil to serve.

5

56

Words and recipes by Franc存ois Ferreira

ways to enjoy BEETROOT

Long gone are the days when the

anchovies over the top and serve.

only way to prepare your veggies

NOTE: You can find white anchovies

was by boiling them to death and

at most delicatessens alternatively

hoping that your kids didn’t try

use normal anchovies.

hide them under the gem squash skin... guilty as charged. We asked

3. Beetroot & Potato mash

Chef François to prevent us from

Cook 400g potatoes until tender,

turning beet red, into creating five

chop 4 cooked beetroot into

ways to enjoy beetroot worthy of

quarters. Add the beetroot to the

seconds... and thirds…

potatoes and cook for an extra

1. Beetroot & Pecan dip

2 minutes. Drain; add 60ml sour cream to the pot. Mash everything

Chop 250g cooked beetroot and

together until you have a smooth

a small bunch each of dhania

pink mash. Adjust the seasoning.

(coriander) and parsley. Blitz in a

Looks & tastes great with fish or

food processor with 50g pecan

chicken.

nuts, 2 cloves of garlic. Add 15ml

Long gone are the days when the only way to prepare your veggies was by boiling them to death and hoping

that your kids didn’t try hide them under the gem squash skin… guilty as

olive oil, 10ml balsamic vinegar

4. Beetroot, Pomegranate

and salt and pepper to taste. Blitz

& Orange cocktail

again and set aside in order for

Pour 100ml pomegranate juice,

the flavours to marry. Serve with

100ml orange juice and 1 cooked

crackers or strips of pita bread.

beetroot into a blender. Blitz until

Let 250g dark chocolate and

smooth. Fill a tall glass with ice,

100g butter melt in a bowl over

pour over the juice and serve

simmering water. Blitz 250g

salad

immediately.

cooked beetroot and then add

Slice 500g cooked beetroot and

Tip: if you mess some of the

the chocolate mixture and 3 eggs.

place in a salad bowl or serving

cocktail on your white shirt or

Add 250g light brown sugar, 150g

platter. Drizzle with a dressing

pants, rub the stain with a slice

ground almonds, 30ml cocoa

made of 2 finely chopped spring

of pear and rinse with cold water

powder and 15ml each of vanilla

onions, 15ml chopped chives, 10ml

before washing.

extract, baking powder and 5ml

2. Beetroot & Anchovy

white wine vinegar, 45ml olive oil and salt and pepper. Arrange

5. Beetroot & Chocolate

the contents of a can of white

Brownies

food

“

charged.

chilli powder. Mix well. Pour into a baking tray and bake at 180ºC for 30 minutes.

57

I first heard about The Veg Table

cheeses, farmed honey, mushrooms

a couple of years ago, and being a

and homemade ice cream.

vegetarian of some 40 odd years

The

VEG table Words by Denise Lindley Recipes by Brett Garvie Photography supplied by veg-table

58

myself, I set my heart on trying out

Brett prepares a set four course meal,

the food there. There is still an acute

which I personally enjoy, as it means

shortage of vegetarian restaurants

that I don’t have to choose what I

in South Africa, but at least we have

want to eat from an extensive menu,

advanced over the years from a plate

and you can rest assured that the

of boiled or fried vegetables served

ingredients are all fresh and that the

with a baked potato, to a butternut

food is cooked that evening in the

lasagne or spaghetti pomodoro! I was

tiny kitchen on a wood-fired stove.

amazed to discover that Brett Garvie,

The magical fairy cottage in the forest

the owner/chef is not a vegetarian!

is actually Brett’s home, and you

Apparently he stopped eating meat

certainly do feel very much at home

in 1992 and started eating it again in

while dining. You can take your own

2002. He is actually a botanist, and

wine and drinks with you, ice and water

spends a lot of his time foraging in the

are provided. Only open Wednesday,

indigenous forest surrounding his tiny

Thursday and Friday evenings, and with

cottage in Rheenendal, just outside

only 16 covers, booking in advance is

Knysna. Rheenendal is also home to

essential to ensure a place in this tiny

other producers, of home cured meat,

forest wonderland.

Brett shares some of his delectable

Generous handful of croutons

recipes with GINJA readers.

3 Tbsps smoked pecan nuts 100 g fresh Chevin For the dressing

Chargrilled Asparagus and

1 tsp honey 30 ml lemon Juice 1 Tbsp Dijon mustard

Chevin Salad with Lemon, Honey and Mustard Vinaigrette

1. Wash and spin salad greens and

In this recipe, the sweet asparagus

jar, combine all the

is complemented by the flavours of

dressing ingredients and shake to

lemon and smoke. The Moroccan-

emulsify.

style preserved lemon is available in good supermarkets along with

80 ml olive oil

reserve for plating.

2. Prepare the dressing. In a clean 3. Chargrill asparagus, turning several times for even charring.

smoked nuts. We make our own salt

4. Mix basil and salad greens

preserved lemon, and smoke our

and share between 4 plates, top

own local pecan nuts, in a simple

with warm chargrilled asparagus,

camping smoker. For those who are

spoon dressing over and top with

not strict vegetarians some crispy

spoonful of Chevin, preserved

bacon or pancetta would be a

lemon and pecan nuts. Finish with a

suitable substitute.

fresh grind of black pepper.

Serves 4

Ingredients 250 g fresh young green asparagus spears Assorted baby salad leaves or sunflower sprouts Small handful fresh basil leaves 1 Tbsp salt preserved lemon finely julienned (see recipe)

Dukkah roasted butternut with

Glazed Carrots and Fragrant Wholewheat Couscous

59

food This is my take on ‘east meets

1 tsp paprika

west’. The North African

1 tsp salt

condiment Dukkah is a blend

For the couscous

of toasted nuts and spices; and

½ cup of whole-wheat couscous

can be used in many different

½ cup of boiling water

delicious culinary applications.

1 tsp orange zest grated

The Tahini yogurt dressing is a

2 Tbsps Italian parsley coarsely

nod to the Middle East, providing

chopped

a sour savoury foil for the sweet

2 Tbsps fresh coriander leaves

vegetables.

1 sprig of rosemary, finely chopped Salt

Serves 4

Ingredients

White pepper For the sauce 1 cup plain yoghurt

1 large butternut

Juice of half a lemon

16-20 baby carrots

2 Tbsps Tahini

1 cup of fresh orange juice

1 glove garlic, crushed or minced

1 Tbsp honey

Pinch of salt

Olive oil

¼ tsp white pepper, freshly

Freshly ground white pepper

ground

Salt 4 Tbsps Dukkah (see recipe below)

60

DUKKAH

4 Tbsps pumpkin seed

1. This recipe is cooked over a

2 Tbsps soy sauce

high heat and requires constant

For the dukkah

tossing of the seeds in the pan to

½ cup Pecan nuts (traditionally

prevent burning.

hazelnuts, but you can also use

2. Toast pecan nuts in a frying

almonds or macadamias)

pan, or on a baking tray in the

2 Tbsps sunflower seeds

oven, until lightly coloured and

2 Tbsps sesame seeds

smelling fragrant. Set aside and

1 tsp fennel seeds

chop coarsely once cooled.

2 ½ Tbsps coriander seeds

3. In a frying pan, toast

1 ½ Tbsps cumin seeds

sunflower seeds, adding sesame

1 Tbsp green peppercorns (or 1 tsp.

seeds once sunflower seeds start

white peppercorns)

sizzling. Continue to toast until all

seeds are golden. Remove from

butternut and glazed

pan immediately

carrots

4. Dry wipe pan and return to

“ The magical fairy cottage in the forest is actually Brett’s home,

heat, add green peppercorns.

1. Preheat oven to 200°C. 2. Place carrots in large frying

After 30 seconds, add coriander

pan, add orange juice and drizzle

seeds, and 30 seconds later,

with honey. Sprinkle a pinch of

add cumin and fennel seeds.

salt and freshly ground white

Toast until golden and fragrant.

pepper. Cook over medium heat,

Remove from pan and add to

until golden and caramelised.

already toasted seeds and nuts

5. Add paprika and salt to mixture.

6. In a food processor or mortar

3. Place a frying pan over high heat, place pumpkin seeds in the hot pan and cook until they start to pop, shaking the pan

and pestle, grind all ingredients to

occasionally to avoid burning.

desired texture. (Avoid grinding

When most of the seeds have

too fine).

popped, add soy sauce and

7. Transfer to a jar and seal to

shake the pan until all moisture

preserve volatile fragrant oils,

has evaporated. Set aside for

until needed.

garnishing.

and you certainly do feel very much at home while dining.

63

food

4. Peel butternut and cut into 15 mm. thick slices. Place on baking tray and drizzle lightly with olive oil. Bake in the

TO SERVE

1. Replace butternut in oven to warm through.

oven until soft and golden. Set aside

2. Drizzle one quarter of yoghurt

to cool. When cool, coat both sides of

dressing around each plate. Place a

butternut lightly with Dukkah and set

quarter of the couscous on each plate,

aside.

top with roasted butternut slices, caramelised carrots and soy-popped

SAUCE

pumpkin seeds.

Place all the ingredients in a blender and blitz to combine.

COUSCOUS Place the couscous and boiling water in a dish, cover and allow to stand for five minutes. Add coarsely chopped parsley, rosemary, orange zest and coriander, one tablespoon of olive oil,

Rose water Panacotta

with “Rose� Berries and Rose Geranium Sorbet

salt and freshly ground white pepper.

Mix lightly with a fork.

This gelatine free version of a classic

dessert is suitable for vegetarians! All

powder, whisk and boil for two minutes.

of the berries used (and many more)

Strain. Pour into ramekins and place in

belong to the botanical family Rosaceae

the refrigerator to set for two hours at

(rose). A cool seasonal dessert for high

least.

summer.

ROSE GERANIUM SORBET Serves 8

Ingredients

1. Place green tea and one handful of rose geranium leaves in a large teapot.

Pour over the boiling water, and leave to

For the panacotta

steep for 20mins. While still warm, stir in

60 g sugar

the honey and castor sugar, and add the

500 ml milk

other handful of geranium leaves. Stir

375 ml cream

well and leave to steep until cool. Place in

A few drops vanilla essence

refrigerator overnight, or until cold.

2 ½ Tbsps rosewater

2. Strain, and turn in ice cream

1 level teaspoon agar agar powder

machine according to manufacturer’s

For the rose geranium sorbet

instructions (usually 20-30mins, until

2 handfuls rose-scented Pelargonium

set). Freeze.

leaves 500 ml boiling water

ROSE "BERRY" COULIS

50 g good raw honey

Place 150g strawberries, 100g fresh

150 g castor sugar

raspberries in a small pot, together with

2 tsps organic green tea

the castor sugar, lemon zest and juice.

For the “rose” berry coulis and

Cook over a medium heat, until slightly

garnish (serves 4)

thickened. Blend and cool to serve.

250 g strawberries 200 g raspberries

To serve

100 g black berries

1. Place a desert spoon of coulis on a

Juice of half a lemon

side plate and unmould the pannacotta

1 Tbsp castor sugar ½ tsp lemon zest

on top of the coulis.

2. Dip an ice cream scoop into a cup of boiling water and then scoop a ball

PANACOTTA

of the sorbet. Place the sorbet to the

Simmer milk cream, sugar, rose water

side of the panacotta. Garnish with the

and vanilla essence. Add agar agar

remaining berries.

Back to basics

SALAD dressings Words and recipes by Franc存ois Ferreira

94

food A dressing is a sauce for a salad. Just as

emulsified sauce, is formed when two

sauces for hot foods should complement

liquids that would not ordinarily form a stable

rather than mask the flavour of the principal

mixture are forced together and held in

food, the sauce (dressing) for a salad should

suspension.

complement rather than mask the flavours of the other ingredients.

Vinaigrette dressings The simple vinaigrette also known as basic

Vinaigrette

French dressing is a temporary emulsion of oil

This is one of the most basic classic salad

and vinegar seasoned with salt and pepper.

dressings.

Oils

EASY | MAKES 120 ml

Many types of oil can be used to make salad

Time: 3 mins

dressings. Light, neutral-flavoured oils such as canola, corn, cottonseed, soybean and

Ingredients

sunflower are relative low priced and used

30 ml vinegar or lemon juice

extensively for this purpose. Olive oil is also

90 ml oil

very popular.

1 clove garlic, finely chopped Salt to taste

Vinegars Many different types of vinegar can be used to

Dissolve the salt in the vinegar in a small

make salad dressings. Red wine vinegar is the

mixing bowl or jug (salt does not dissolve

most common because it is inexpensive and

readily in oil) , add the garlic and lastly the oil.

its flavour blends well with many foods.

Mix well until an emulsion has formed and drizzle over a salad just before serving.

Other flavouring ingredients Herbs, spices, shallots, garlic, mustard and sugar are only a few of the many flavouring

The sauce (dressing) for a salad should complement rather than mask the

dressing.

Italian Salad Dressing

Mayonnaise

EASY | MAKES 250 ml

Mayonnaise is an emulsion. An emulsion or

Time: 5 mins

ingredients used to enhance a vinaigrette

“ flavours

of the other ingredients.

65

Ingredients

Note: For a creamier dressing, place all

175 ml vegetable oil

the ingredients except the oil in a blender.

60 ml cider vinegar

Pulse to mix the ingredients. While the

30 ml water

blender is running on high, slowly add the

5 ml minced garlic

oil until the mixture has a creamy texture.

10 ml sugar

Refrigerate until needed.

5 ml salt Pinch freshly ground black pepper 5 ml grated Parmesan cheese

Shake well to blend. Allow the flavours to

Chunky blue cheese dressing

“marry� for an hour or so. Preferably leave

EASY | MAKES 750 ml

in the refrigerator until the next day.

Time: overnight

Combine all the ingredients in a bottle.

Ingredients 250 ml mayonnaise

Greek Dressing

250 ml sour cream

EASY | MAKES 250 ml

2,5 ml white pepper

Time: 15 mins

30 ml grated onion

Ingredients

120 ml buttermilk

Dash Tabasco sauce 15 ml lemon juice

2 garlic cloves, minced

5 ml Worcester sauce

2,5 ml salt

2,5 ml salt

10 ml Dijon mustard

Pinch cayenne pepper

120 ml extra virgin olive oil

5 ml minced garlic

30 ml fresh lemon juice

10 ml sugar

2,5 ml sugar

150 g blue cheese, crumbled

75 ml red wine vinegar 15 ml basil leaves, chopped

Mix the mayonnaise, sour cream and

15 ml oregano leaves, chopped

buttermilk well. Add the remaining ingredients and mix thoroughly.

66

Mix all the ingredients together in a bottle,

For the best results refrigerate the

seal and shake well to mix.

dressing for at least 24 hours before use.

2.

exploring africa

Tanzania

A food journey through Tanzania with John Aritho.

travel Stepping out of a plane in Dar es Salaam’s

Pilau is a beautiful rice dish with origins in

Airport is a beautiful experience.

the Middle East – Oman in particular and is a common Indian rice dish, which can be a

From the slick, relaxed Swahili speaking

special occasion delicacy, or a celebratory

policemen to the loosely shirted Coastal men

dish too. It can be vegetarian or a meat

and colorfully dressed women, one feels as

dish and is always a winner when in doubt

though one has arrived on a nice drawn-out

– served with kachumbari’ which is East

holiday……Mambo vipi? (Swahili for how

Africa’s very own salsa salad.

are you doing?) is one question you will hear quite often – just reply with a ‘Mambo

Venturing from the ‘posh’ Chefs Pride, one

poa’(all is cool) and you are suddenly

can sneak onto real street food – aptly

streetwise and ‘local’.

named ‘Mama Nitile’ – ‘Mama dish up for me!’

This is the true home of the beautiful Swahili language, Africa’s largest authentic language

This is normally great home cooked food

and second most spoken language in Africa.

that ‘Mamas’ cook for sale to regular folk ranging from office goers to taxi drivers, a

Swahili is a beautiful language that is

healthy dish while away from home.

thought to have been developed by the early traders when the Arabs came to the East African Coast in the 2nd century AD as a trading language that used Bantu, Arabic

Coconut Bean Soup

and Hindi words

EASY | Serves 8-10

Food is such an integral part of Tanzanian

Ingredients

living that one of the most popular

15 ml oil

restaurants in Downtown Dar es Salaam is

125 ml onions, chopped

called ‘Chefs Pride’ and the first time I visited

125 ml green peppers, chopped

the restaurant in 2001, it was packed to the

5 ml curry powder

brim. Steamy biryanis, pilaus and mchicha

5 ml salt

are being served everywhere while the

Pinch of ground white pepper

cacophony of the busy street reverberates in

45 ml butter, softened

the roadside restaurant….and you know that

2 tins chopped tomato

you are in Tanzania.

2 tins red kidney beans with liquid

69

travel

500 ml coconut milk 750 ml water 125 ml cooked rice

Coconut, and Peanuts)

125 ml coconut shavings

Tanzanians often prepare spinach as a side dish.

1. Heat the oil in a large saucepan, and sautĂŠ the

EASY | Serves 8

onions until softened. Add the chopped green peppers, curry powder, salt, pepper, butter. SautĂŠ

Ingredients

for 3 minutes, and then add the tin tomatoes, stir

60 ml butter

until well combined and let simmer for about 5

1 kg fresh spinach, chopped

minutes.

125 ml desiccated coconut

2. Add the red kidney beans with their liquid, the coconut milk, and water and stir until well blended.

350 g peanuts, finely chopped Salt and pepper to taste

3. Lower the heat and simmer for 10-15

1. In a large saucepan, melt the butter and add

minutes, Stir in the cooked rice and cook further

the chopped spinach, fry until the spinach is

for about 2 minutes.

wilted. Add the grated coconut, and chopped

of coconut shavings, and serve hot.

2. Toss lightly until the ingredients are

4. Ladle into bowls. Top each serving with 15ml

70

Mchicha (Spinach,

peanuts.

combined, heated through, and all the liquid is absorbed. Adjust the seasoning.

3. Serve as a vegetable with any meat, poultry, or fish dish.

Tanzanian Pilau Originates from India but it tastes and looks very different from the Indian pilau.

to a ch o r ap p s, an c i r at o e f t in o A p An i sh ed d h s ma nal it i o d a tr ya . is a Ke n

Tanzanian pilau use more spices than Indian pilau. It has become a favorite Tanzanian rice dish. Pilau has a unique taste. Although in Tanzania it is traditionally cooked with meat and vegetables, I do not eat meat much, I hope people like me will enjoy this simple meatless pilau.

Ingredients 30 ml olive oil

3. Add the coconut milk mixture to the rice.

4. Cover the pot and turn heat to the lowest

60 ml onions

settings. Adding chicken broth 250ml at a

nyama, wali na maharage and ndizi kanga –

250 ml basmati rice

dishes with popular items being Ugali (Pap like polenta starch dish), chapathi, ndizi

time to the rice until it is cooked.

5. Serve with tomato sambal (finely diced

one of my all-time favorites.

15 ml crushed fresh ginger 30 ml garam masala powder

tomato, onions, green chilli, and coriander

Swahili cuisine is as diverse as is Tanzania

500-750 ml warm chicken stock

with a dash of fresh lemon juice).

and true justice cannot be made on

15 ml crushed garlic

the Tanzanian food without visiting this

125 ml coconut milk Salt to taste

1. In a large pot, heat oil on medium heat.

Saying goodbye to Tanzania can never

beautiful tropical country to discover the

be done properly without a visit to the

hidden treasures of the Swahili Cuisine.

massive Fish market that has all sorts of

Then, add rice and onions. Stir until the

delicacies from the sea and the heavy

All this talk about food makes me want to

translucent (colour of rice starts to turn

smells and noisy fishermen tell you that

book a quick ticket on Fast Jet or SAA for

white).

there is something really special here from

a quick three and half hour trip to Dar es

a culinary point of view.

Salaam aptly named the ‘Haven of Peace’.

In a separate bowl, mix the coconut milk with

Tanzania has 128 languages but Swahili

Join me in the next edition as we sail to the

250 ml of chicken broth.

unites the country and has a large variety of

beautiful island of Zanzibar.

2. Add the garlic, ginger, and garam masala.

Keep stirring until the garlic is cooked.

71

BU MIN RG I ER S

The Festive Season is about family and friends re-connecting & coming together – food and drinks are in abundance.

Charm your guests with a Christmas feast with recipes to make your mouth water, paired with only the best Methode Cap Classique South Africa has to offer.

BEEFY BITES

Mini burgers with KIMCHI RELISH BURGERS: Serves: 6 Time: About 30 mins KIMCHI RELISH: Serves: 10 as a condiment time: 3 hrs INGREDIENTS For the burgers

360 g Chalmar beef mince- 60 g per patty Salt and pepper to taste 5 ml garlic powder 60 ml breadcrumbs 1 egg, lightly beaten 30 ml tomato juice 20 ml brown sugar 15 ml balsamic vinegar Olive oil, for cooking 30-45 ml mayonnaise Baby spinach leaves, trimmed 6 x cocktail buns cut in half For the kimchi relish

1 small cabbage, finely sliced 10 ml salt 75 g castor sugar 1 onion, finely chopped 45 ml vegetable oil 6 garlic cloves, minced 10 slices fresh ginger, peeled and minced

4 red chillies, seeds removed and finely chopped 15 ml Chinese 5-spice powder 6 anchovy fillets, finely chopped 50 ml soy sauce 60 ml lemon juice or white wine vinegar 1 small bunch spring onions, finely sliced

”

As a family-run business we are extremely passionate about beef production and it’s through well-managed feedlots and an awardwinning abattoir that we have turned into the first choice for many of South Africa’s leading chefs and also consumers. – Sarah Wethmar,

3 carrots, coarsely grated

Managing Director – Chalmar Beef

BURGERS

refrigerator for about 3 hours.

1. Preheat the oven to 180°C. Preheat a

Remove from the refrigerator;

griddle to 180°C.

let the cabbage drain in a colander.

2. In a large bowl, add the beef

2. In a large pan or wok, sauté the

mince, salt, pepper, garlic powder,

onions in the vegetable oil until soft,

breadcrumbs, egg, tomato juice, brown

add the garlic, ginger, chilli, 5-spice

sugar and balsamic vinegar and mix

powder, anchovies and fry for about

until well combined.

2 minutes. Add the Soy sauce and

3. Weigh out 60g of the meat mixture

lemon juice, spring onions, carrots

and form a ball with your hand. Heat a

and cabbage.

griddle pan or a non-stick frying pan

3. Heat through, turn the stove off

over medium heat and add olive oil.

and let the mixture cool to room

Place the patties in the pan and slightly

temperature, place in an airtight

flatten with a spatula. Cook for 3- 5

container and refrigerate until needed.

minutes on each side. the oven for 5 minutes. Remove and

Pulled Beef mini Schwarma

build the burger. First mayonnaise, then

Serves: 8

spinach leaves, top with mini burger

Time: 2 hrs 30 MINS

4. Wrap the buns in foil and place in

patty and relish. Serve immediately with a green salad or chips.

KIMCHI RELISH 1. Place the cabbage in a bowl and sprinkle with the salt and 30ml of the sugar. Place into the MINI SCHWARMAS

STICKY RIBS

sauce, cover and slow cook in the oven for 2 hours until very tender. Remove the lid of the oven dish for the last 30 minutes to reduce the sauce. Remember to stir the cubes now and again.

To assemble 1. Use a fork to “pull” the meat into small pieces.

2. Toast the pita breads slightly in a toaster, cut the top off and add some of the finely sliced lettuce and then add

INGREDIENTS

some of the pulled meat, place upright

125 ml tomato juice

in a serving dish, sprinkle the schwarmas

125 ml brown sugar

with sliced spring onions and serve.

30 ml vinegar 8 cloves garlic, roasted & mashed

Asian sticky Beef short ribs

60 ml soy sauce

Serves: 6

10 ml cayenne pepper

Time: about 3hRS 30 miNs

125 ml water

5 ml ground cumin 15 ml oil

This dish can be done in the oven or

Salt and pepper

over the fire.

900 g Chalmar beef (brisket), cut into large cubes

INGREDIENTS

16 cocktail pita breads

2 kg Chalmar Beef short ribs, cut into

Finely sliced lettuce or spinach

snack size

Sliced spring onions

30 ml freshly grated ginger 10 ml freshly crushed garlic

1. Preheat the oven to 180°C.

5 ml Chinese 5-spice powder

2. In a mixing bowl, combine the tomato

100 ml soy sauce

juice, brown sugar, vinegar, water,

50 ml lemon juice

roasted garlic, soy sauce, cayenne

100 ml honey

pepper and cumin.

3. In a separate pan seal the cubed

1. Mix the ginger, garlic, 5-spice powder,

brisket, and place the sealed cubes in an

soy sauce, lemon juice and honey

oven proof dish. Coat the brisket with the

together.

baguette, arrange the thinly slice meat

sure all the meat is covered with the

on each slice drizzle with oil & balsamic

marinade. Marinate for about 2 hours.

vinegar, top with Parmesan shavings

3. Remove and cook over a medium

and serve.

fire until done or roast in the oven on a

Note

baking tray until cooked.

Instead of fillet you can use sirloin;

Note

fat trimmed off and cut into thick

Reduce the remainder of the marinade

“biltong� slices.

to use as a dipping sauce.

For more delicious

Biltong cured Carpaccio Serves: 20 as a snack

Chalmar recipes visit www.ginjafood.com/ profile/chalmar-beef/

Time: 4 days INGREDIENTS

Tel: (+27) 11 984 1880

1 kg Chalmar beef fillet

Email: info@chalmarbeef.co.za

100 g coriander seeds roasted and crushed 50 g coarsely ground black pepper 50 g brown sugar 150 g coarse salt 250 ml red wine vinegar 1. Slice the fillet in half. Sprinkle the spices, salt, sugar and vinegar over the fillet in a plastic container.

Let it stand for 24 hours, turning regularly. After the marinating period, hang the meat for 2 to 3 days just till a thick skin forms.

2. Chill the meat and then slice the meat thinly and arrange on a presentation platter, drizzle with olive oil and balsamic vinegar, garnish with parmesan shavings and present.

Website: www.chalmarbeef.co.za chalmarbeef chalmarbeef chalmarbeef RECIPES AND PHOTOGRAPHY BY GINJA

IO

marinade over. Mix well to make

CC RPA

3. Alternatively, toast slices of

CA

2. Rub into the ribs and pour the

food

I don’t like wasting food, but there is nothing more boring than having leftover food from a festive table served in exactly the same way as it was the day before. Make the effort to tart up the dish or serve the leftovers in another form. Your family will love and worship you as the kitchen god/goddess you are.

Roast Beef Kimchi Kimchi is Asian-style coleslaw which is great on its own, on a homemade hamburger or as the basis for a roast beef salad.

MEDIUM | Serves 8 time: 3 hrs

Words and recipes by Franc¸ois Ferreira Photography by Kelvin Saunders

Sweet

remains

Ingredients 1 medium cabbage, sliced 10 g sea salt flakes 75 g castor sugar 10 garlic cloves, minced 10 slices fresh ginger, peeled and minced 4 red chillies, seeds removed and finely chopped 15 ml Chinese 5-spice powder 6 anchovy fillets, finely chopped 50 ml soy sauce 1 small bunch spring onions cut into 2 cm batons 3 carrots cut into julienne strips 500 ml roast beef sliced

1. Place the cabbage in a bowl and sprinkle with the salt and 30ml of the sugar. Place into the refrigerator for about 3 hours.

Put the garlic, ginger, chilli, 5-spice powder, anchovies and remaining sugar into a large bowl

2.

76

and mix together. If the mixture is very thick, add water a little at a time until the mixture is just thicker than a creamy salad dressing but not sludge. Stir in the spring onions, carrots and sliced roast beef. Cover the bowl and leave in the refrigerator until the cabbage is ready to be removed.

Remove the cabbage from the refrigerator, wash, drain and dry. Add the cabbage to the bowl.

Note For a vegetarian friendly dish, omit the sliced roast beef.

3.

Potato pie There is nothing worse than cold baked- or roast potatoes.

This pie can be served warm or at room temperature.

“

Easy | Serves 4 time: 60 mins

Ingredients 6 medium-sized potatoes, mashed or if cold, pulsed in a food processor 250 ml couscous, cooked 1 medium-sized onion, grated 125 ml finely chopped parsley 5 ml dried mint 2,5 ml ground cinnamon Salt and freshly ground black pepper 125 ml flour, optional To finish: 1 large onion, halved, then sliced 125 ml olive oil

1. Preheat the oven to 180ËšC. 2. In a large mixing bowl, mix the mashed potatoes, couscous, grated onion, parsley, mint, and cinnamon together.

Taste and add salt and pepper to your taste. If the mixture looks too loose, you can add flour to firm it up. The texture of the mixture should be like firm mashed potatoes.

Smear a 30cm round baking dish with some olive oil, spoon the potato mixture into the dish

3.

there is nothing more boring than having

leftover food...served in exactly the same way as it was the day before.

27

food

“

and smooth out the top. Place the sliced onions on top of the potato mixture, drizzle with the remaining olive oil and bake in the preheated oven for about 25 minutes or until golden brown.

Serve with a green salad.

Make the effort 4. to tart up the dish or serve the leftovers in another form. Panzanella Your family will love and worship you as the kitchen god/goddess you are.

78

A traditional Tuscan salad of stale bread and ripe tomatoes, it is filling and delicious as a light meal or a side dish.

Ingredients 1 ciabatta loaf 250 g cherry or mini roma tomatoes, halved 1 fat clove garlic, crushed 125 ml olive oil 30 ml red wine 30 ml balsamic vinegar 75 ml Tabasco Bloody Mary mix (mild) Salt and milled pepper Olive oil for frying 1 each large red and yellow pepper, deseeded and cut into strips 1 red chilli 30 ml capers 20 black olives 4-6 anchovies, chopped (optional)

Easy | Serves 4 as a main or 6 as a side dish time: 1 HR 30 mins

Handful fresh basil

1. Thickly slice the Italian

bread, cut into large chunks and place in a bowl. Add tomatoes, garlic, olive oil, vinegar and seasoning to the bread and mix well. Set aside.

Heat olive oil in a large pan and stir fry peppers and chilli until soft - about 8 minutes.

Pour the peppers (including pan juices) into the bread mixture.

Add the remaining ingredients, adjust seasoning and mix well.

Allow to rest for at least an hour before serving. Serve as is for a starter or with a selection of leftover cold meats as a main course.

Note: If you cannot find the Tabasco Bloody Mary Mix, you can use tinned tomato juice.

2.

3.

Chicken & Vegetable Salad Easy | Serves 4 time: 1 HR 30 mins

Ingredients 1 punnet baby corn, roughly chopped

1 bunch spring onions, roughly chopped 100 g mushrooms, sliced 2 carrots cut into julienne strips 250 ml broccoli florets 500 ml leftover roast chicken, shredded 125 ml pumpkin seeds, toasted 125 ml sunflower seeds, toasted Coriander to garnish For the dressing 2 cloves garlic, crushed 2 red chillies, deseeded 30 ml brown sugar Juice of 2 fresh lemons 60 ml sunflower oil 10 ml lemon zest Salt and pepper to taste

1. Place all the ingredients for the dressing in a food processor and blend together. Taste and adjust the seasoning.

Pour the dressing over the vegetables and marinate for about 90 minutes. Just before serving, add the shredded chicken, mix well. Top with the pumpkin and sunflower seeds.

Garnish with the fresh coriander and serve.

Note: For a vegetarian-friendly salad, omit the chicken and add 1 tin drained chickpeas.

2.

29

Book review

A YEaR AT sILWOOD

food

80

into silver-haired ‘older persons’ it also (hopefully) brings with it a vast amount of wisdom and a huge collection of memories.

This wisdom and the memories are imparted to the reader through anecdotes and photographic records both old and new, which can be found interspersed throughout the pages of the book. From a personal standpoint I have to say that, because I find photographs, particularly

Alicia & Carianne Wilkinson Published by Quivertree Price R 450

old photographs, so fascinating, I would prefer if the captions for the photographs were closer to the photos themselves. As I say, a personal niggle, based on turning to the back of the book

I must confess that I found the title

to find the information.

of this collection of recipes just a little misleading! True to the title, it

The recipes as befits a collection of

covers a year’s activities at the famed

same from an establishment of the

Silwood Kitchen School of cookery.

stature of the Silwood Kitchen are

Not only in the syllabus, seasons and

superb and of the widest possible array.

examinations, but particularly in the

They range from a relatively simple pizza

cuisine which the students are learning

to a breakfast where even the bacon

to produce. However there is far more

and sausages are made in-house! If

to this book than a shorthand version

you cannot find something to tickle

of the year’s activities.

your fancy or more correctly tempt your

Woven into the fabric of this

palate amongst the, about a hundred,

publication are the origins and history

in this book, I fear your palate is beyond

of the school, from inception in 1964

redemption. More than twenty more

through the 50 intervening years to

are listed under ‘basics’ for such things

its publication in 2014. Fifty years

as, how to clarify butter (home-made

is a considerable period of time in

of course) through to a range of stocks

anyone’s life. It turns blonde teenagers

passing vanilla ice cream en route!

Written, as it is, by the daughter and grand-daughter of the founder Lesley Faull this book deserves a home in any dedicated foodie’s collection. If nothing else you need to take cognisance of a ‘life truth’, by person or persons unknown, at the end of the book “KISSIN’ DON’T LAST…..COOKIN’ DO”!

Apple Cosmopolitan SORBET

This recipe comes from the very first Showcook competition, won by James Gaag and Belinda Wichmann. James developed these delicious apple cones for serving sorbet.

“

MEDIUM | serves 6 Prep Time: 1 hr 45 mins FREEZING Time: 2 HRS 30 mins (IN AN ICE CREAM MACHINE) OR ALTERNATIVELY OVERNIGHT.

The recipes as befits a collection of same from an establishment of the stature of the Silwood Kitchen are superb and of the widest possible array.

81

Ingredients For the Apple Cones 250 ml granulated sugar

1 minute, until slightly transparent.

3. Drain, reserving the sugar syrup for the sorbet.

250 ml water

4. Wrap each slice round a greased

6 apples

cones and dry in an oven at 70ËšC.

For the Sorbet 2 gelatine leaves

Sorbet

1 L cranberry juice

1. Peel and cube 300g of apple offcuts,

50 ml Vodka

poach in the reserved sugar syrup, until

Special equipment Greased cones

2. Sponge the gelatin leaves in water.

3. Reduce the cranberry juice to 300ml

Ice-cream machine

then remove from the heat, add the

Food processor Cones

soft, then drain.

sponged gelatin and stir to dissolve.

4. Allow the mixture to cool to room temperature.

1. Dissolve the sugar in the water to

5. Blend poached apple, cranberry

make a syrup.

mixture and vodka, until smooth. If

2. Slice the perfect cross section out of each apple, stalk attached, reserving the

necessary, adjust the sweetness using a little of the reserved sugar syrup.

rest of the apple for the sorbet. Blanch the six apple slices in the sugar syrup for

To Freeze Churn in an ice-cream machine until frozen. (if you do not have an ice-cream machine, freeze overnight then beat with an electric mixer every day for 3 to 5 days, until smooth.)

To Serve

APPLE COSMOPOLITAN SORBET

Ball into 25 to 30 ml portions and serve in the apple cones.

Images and recipe extracted from A Year

at Silwood by Alicia & Carianne Wilkinson (Quivertree).

82

What's in

season Here is our summer seasonal guide. Keeping you up to date as to what is readily available on the shelves in your local stores across South Africa.

Fruit Apricots, apples, berries like blueberries, strawberries, blackberries & raspberries, cherries, elderberries, figs, grapes, granadillas, guava, kiwi fruit, litchis, mangoes, melons, nectarines, paw paws, peaches, pears, plums, pomegranates, prickly pears, quince, spanspek, tree tomatoes, watermelons.

Vegetables Artichokes, asparagus, beetroot, baby corn, brinjals, cabbage, celery, chillies, chives, courgettes or baby marrow, garlic, green beans, mange tout, marog, mielies, mushrooms, okra, parsley, rhubarb, spinach, spring onions, sweet peppers, Swiss chard, turnips.

Herbs Basil, bay leaves, borage, dill, fennel, lemon grass, marjoram, mint, oreganum, rocket, rosemary, sage, thyme.

Available All year long . . .

Bananas, butternut, carrots, cucumber, lemons, lettuce, onions, pineapples, potatoes, pumpkin, radishes, squash and sweet potatoes.

food

EDIBLE ART

party favours for christmas Words by Franc存ois Ferreira Photography by Kelvin Saunders

84

In today’s world where everything is instant, true crafters like Anne-Marie Ferreira are few and far between.

Anne-Marie is not just a cake decorator; she is a true artist that takes the art of cake

beautiful arrangement of sweet peas in

decorating and sugar work to new heights.

the room, and asked if the flowers were

What started as a hobby in 1986, became

from the garden.

a full-time job in 2002 when she started teaching at home and creating cakes for

“No, they are not,” replied the hostess,

all occasions, from birthday parties to

“they are made of sugar!” From that

weddings.

moment on Anne-Marie was hooked.

Anne-Marie has always been “arty”,

Anne-Marie is a member of the South

being able to draw beautifully, good at

African Cake Decorators Guild (SACDG) and

sewing, arranging flowers and makes

is a founder member of the George branch.

mean jams. Her interest in sugar work

Her wedding cakes feature regularly in the

was triggered when she visited a friend

international magazine Wedding Cakes – a

of a friend and complimented her on the

design source.

Asked how she stays ahead of her

“

game, the answer is very clear: “Take part in shows, take what the judges say to heart, attend courses and classes and READ a lot.”

She recommends taking classes even if you have been in the game for as many years as she has; just make sure the teacher is registered with the SACDG and qualified for the level of teaching.

The SACDG has branches country wide and in Gauteng there is a Junior Guild as well.

Anne-Marie is not just a cake decorator; she

is a true artist that takes the art of cake decorating and sugar work to new heights.

85

HO HO

homemade Recipes by Juliette Mudaly Photography by GINJA

86

45 ml butter, softened

dangling your toes in the water, these are

250 ml icing sugar

the things that make summer so special.

Cocoa powder, for dusting

As they say, the tan lines may fade, but

Icing sugar, for garnish

the memories will last forever. Not to mention the growing anticipation of the

1. In a medium size bowl, mix the peanut

setting up decorations, opening presents

butter, Nutella, butter, and icing sugar.

and most importantly of all, spending

2. Take a pretzel stick and mould some

time with family and friends.

of the Nutella mixture around it, forming

junior

Early mornings, sun-kissed skin and

a cone shape, where the bottom is bigger Kick off the holiday season in the kitchen with the kids by preparing tree

than the top. Ensure the mixture holds its shape.

decorations with a personal touch, gift

3. Holding it steady by using the tip of

tags to make your presents unique, and

the pretzel as a handle, start inserting

edible pine cones giving you a hint of a

the pieces of cereal. Layering from the

white Christmas in a land full of sunshine.

bottom to the top, place the cereal all around the bottom, then move on to the

Make this summer more than

next layer, stagger the layers as you move

memorable… make it delicious!

upwards. Cut several cereal pieces into triangles and add those to the top (most pinecone scales get smaller towards the

Snowy Chocolate

pinecones

end.)

4. Dust the pinecones with cocoa

powder, then refrigerate for 30 minutes.

5. For a “snowy” effect, dust the

pinecone with icing sugar.

EASY | MAKES about 6 Prep time: about 40 mins Refrigeration time: 30 mins

Ingredients 750 ml Honey Shreddies 6 pretzel sticks 65 ml smooth peanut butter 120 ml Nutella

87

junior

1 X straw

1. In a stand mixer, using the

Twine or ribbon (use when assembling)

paddle, combine the water and

For the royal icing

meringue powder and mix for 10

180 ml warm water

seconds.

90 ml meringue powder (Actiwhite) 5 ml Cream of Tartar

2. Add the cream of tartar and mix for a further 10 seconds.

1 kg icing sugar, sifted

3. Add all the icing sugar and mix

Food colouring powder

on low speed until it’s well combined and the mixture is shiny. Turn the

Shortbread

1. Heat the oven to 190°C. 2. Cream the butter and the sugar together until smooth.

Edible Christmas

Tags and Ornaments

forms stiff, glossy peaks. This should take approximately 5 to 7 minutes.

4. Divide the icing into separate

3. Add the sieved flour and fold

bowls and add the desired food

into the butter mixture until it forms

colouring powder.

a ball. Turn on to a lightly floured work surface, using a well-floured

Assembling

rolling pin roll out until the dough

1. Coat the top of the shortbread

is 1cm thick. Keep the rolling pin

biscuit with the royal icing using a

well dusted to prevent the dough

palette knife. If you happen to get

sticking.

icing in the pierced hole, insert the

4. Using the cookie cutters, cut

EASY | Makes about 20-24 Prep time: 1 hr Cooking time: 20 miNs Refrigeration time: 1 hr +

out Christmas trees, stars,

overnight setting

snowflakes etc…

straw to remove it.

2. Refrigerate until set. This should take about 1 hour.

5. Place onto a baking tray lined

3. Remove the biscuits from

with baking paper. Use a straw to

the refrigerator. Using a narrow

pierce a hole at the top of the

piping nozzle, pipe the desired

"biscuit". Sprinkle with castor sugar

illustration or text. For example: Pipe

and chill in the refrigerator for 20

a snowman, a snowflake or pipe the

minutes.

edges of the biscuit etc…

125 g salted butter

6. Bake in the oven for 15-20

55 g castor sugar (plus extra to finish)

minutes, or until pale golden-brown.

overnight to ensure they set well.

180 g cake flour

Set aside to cool on a wire rack.

Cookie cutters of your choice

Royal icing

knot and display.

Ingredients and tools For the shortbread

88

speed up to high and beat until it

4. Allow the biscuits to rest 5. String ribbon through the hole,

89

Mynhardt Joubert Images supplied

ask a

chef Chef Mynhardt Joubert, one of SA's most dynamic chefs and KWV's Brand Ambassador, answers some of our readers' festive food queries.

Q: I’m not the best cook, but I’ve been put in charge of preparing a Christmas lunch for my family of 5, what would be an easy but tasteful dish for me to prepare? - Gabby Clarke A: Apart from the two recipes that are featured with this article I would say stick to what you know. Pull out those firm favourite family recipes and dust them off and put an interesting spin on them with a unique plating method. Deconstructed food is all the rage with all the original components of a dish plated separately onto an interesting platter or dish.

You also can’t go wrong with simple dishes such as gammon with a cherry brandy sauce, thyme and garlic

90

vanilla ice cream with a nut brittle.

food

roasted chicken and leg of lamb roasted with honey and rosemary.

Q: Once I have mixed cake, what is the time limit that Q: I would love to have a wine tasting with some

I have before having to place it in the oven. Is it true

friends during the festive holidays, can you

that once a raising agent is mixed with a liquid it

recommend any good wines that I could pair with

begins to rise immediately? - Samantha Beetge

Mediterranean styled canapés? - Melissa Alberts

A: In my opinion it is always good to let food rest and to

A: There are so many interesting wines at the moment

take your time while cooking and baking. When raising

and wine is such a personal thing. Serve what you like

agent and liquid mix use within 7 to 10 minutes. Cooking

and what tastes good to you and which suits your wallet.

is an organic as well as an emotional process and

KWV does a fantastic range called the Classic Collection

whatever you are experiencing will reflect in the food

which is great for the festive season. The wines are of

I make reference to the classic novel and movie: ‘Like

fantastic quality, affordable and easy drinking across a

Water for Chocolate".

broad spectrum. My personal favourites are the KWV Classic Collection Chenin Blanc which is zippy, fresh and

Q: Is it really necessary to sift flour when baking?

can be served with fish, roasted chicken and goes great

- Patricia Wood

with Asian dishes, the KWV Classic Collection Rosé are

A: Yes it is. Sifting aerates the flour and removes any

great with salads as well as salmon trout dishes, think

impurities.

strawberries and roses, the KWV Classic Collection is also a firm favourite and is great to serve with any braai

Q: What can I prepare for dinner with a bag of chicken

or roasted dishes such as the Lamb and Hummus recipe

breasts (no skin)?

I include it is also uniquely South African!

I really need new inspiration for something delicious, but easy to prepare as I have a 7 month old baby and

Q: Instead of a traditional eggnog, what can I add to

little time, but a hungry husband. - Rentia Smal

give it more of a twist? - Rebecca Nichols

A: Red, green and yellow Thai Curries are the way to

A: Add some KWV aged brandies anything from the 12

go. They use fresh ingredients, are colourful and take

year old, 15 year old and 20 year old brandies will give it

little time and effort to prepare and all can be used with

a beautiful rich and luxurious taste.

skinless chicken breasts.

Q: I would love to make a non-traditional Christmas

Do you have a question that you have always wanted

dessert for family friends using brandy, any

to ask a chef? you can look forward to having

suggestions? - Richard Grant

your questions, flops and wives' tale mysteries,

A: Make a Brandied ice cream by flambeeing 200ml

answered by a professional Chef. Send your

of brandy with one cup of sugar in a pan reduce till a

question to press@ginjamedia.com and you could

caramel syrup forms, let it cool and stir into softened

win if published.

91

food

Chef Mynhardt Joubert shares some of his delicious recipes.

Roasted Summer Lamb Loin Chops with

Israeli Hummus

is cost effective, easy to prepare and

1 whole cucumber deseeded and diced

perfect for entertaining the crowds.

Fresh mange tout

It is also carb conscious for guilt free

1 chopped red onion

eating. The recipe consists of three

2 cups of finely chopped red cabbage

elements: A meat rub that can be

Handful of fresh chopped mint

used on most anything, my take on

Olive oil

Israeli hummus and a fresh summer

Salt and pepper

salad. If you are pressed for time you can also use your own favourite meat

Meat and rub

rub and buy ready prepared hummus‌

Add all the ingredients together in a

but here is the real deal. Enjoy!

blender and blend well until a powdery

Summertime is here and we celebrate

rub has formed. Rub the meat with

the fact with this wonderfully easy

EASY | serves 4-6

enough olive oil to coat all sides

recipe for hot summer days. This dish

Prep Time: 25 mins

season with salt and pepper and using

Cooking Time: 15 mins

your hands massage the dry rub into

Ingredients For the meat and rub

the meat and let it rest in the fridge.

Pan fry in hot olive oil or roast until medium rare over hot coals.

8 lamb loin chops (ask your butcher for the best aged meat)

Hummus

Olive oil

Combine all the ingredients in your

3 large Tbsps of dried roasted

blender and let it run until a beautiful

coriander

smooth green paste has developed.

1 Tbsp of dried thyme, rosemary

Take out, spoon into a bowl and let it

and mint

rest in the refrigerator for an hour.

1 tsp of smoked paprika For the hummus

Salad

2 tins of drained chickpeas

Toss all the ingredients together and

250 ml of tahini paste

season well with the olive oil, salt and

Handful of fresh roughly chopped flat

pepper. Spoon the hummus onto a

leaf parsley and coriander

large serving platter, garnish with large

Grated rind and juice of one orange

spoonfuls of the salad and place the

2 large Tbsps of olive oil

roasted lamb chops on top. Garnish

3 cloves of garlic

with more olive oil and coarse black

For the salad

pepper.

KWV Classic Collection Shiraz RosĂŠ Inspired

Carpaccio and Beetroot Salad

in boiling water for one minute then chilled in an ice bath Fresh cherries Sliced fresh strawberries Baby beetroot, cooked, cleaned and halved Baby salad leaves

This salad is a combination of fresh

Fresh rose petals

produce, carpaccio of your choice

Cucumber ribbons shaved with

and wonderful seasonal colours easily

vegetable peeler and rolled

available off the shelves this time of

Fresh lemon

the year. We add a quick home made

Olive oil

mayonaisse recipe with the basics

Salt and pepper

of the salad listed below keeping in

Beetroot mayonaisse

mind that you can add whatever suits you and your budget. Adapt the size

Beetroot Mayonaisse

of the salad to the number of people

This is a quick and easy fool proof recipe

attending. The salad also looks great

for home made mayonaisse. You can

done in individual portions.

adjust the quantity keeping in mind that the ratio is one egg to 250ml of oil.

EASY | serves 4-6

Combine the eggs, mustard, lemon,

Prep Time: 35 mins

salt and pepper in a blender and

ASSEMBLE Time: 10 mins

blend really well on high speed for one

Ingredients

minute. Start adding the oil in a steady stream. The liquid will start thickening

For the beetroot mayonaisse

instantly. As soon as all the oil is in the

2 large fresh eggs at room temperature

mixture add the beetroot and blend

1 Tbsp of wholegrain mustard

until smooth.

Juice of one lemon Salt and pepper

Salad

500 ml of canola oil

Arrange all the ingredients for the salad

2 small cooked beetroots

on a flat board or large salad platter,

For the salad

garnish with lemon juice, olive oil, salt

Carpaccio (We used Ostrich Carpaccio)

and pepper and fill the rolled cucumber

1 head of Romanesco Broccoli blanched

with the beetroot mayonaisse.

93

Health matters:

OVERINDULGENCE What is better than the holidays? Holidays with food (and plenty of it). But the temptations and second helpings are hard to avoid. Words by Mario Botha.

meal on an empty stomach.

capsules) are a must. We need to protect the liver and supplement it with some

During-the-meal actions:

micro and macro elements that were

• Eat in moderation: smaller portions are

destroyed whilst metabolizing alcohol

Symptoms of overindulgence include

the key.

and food.

indigestion, feeling bloated, tiredness,

• Steer clear of simple carbohydrates

tenderness and discomfort in your tummy,

(bread, rice, pasta, chips). This yummy

I hope this will give you some guidance and

nausea and vomiting (in extreme cases).

(feel-good) food-group has the tendency

provide you with some healthy tips for the

to enhance overindulgence symptoms.

holidays. Be safe, don’t drink and drive, and

Here are some tips on overindulgence and

Opt for more complex carbohydrates like

take care of your health.

how to possibly avoid it.

lentils, beans, grains, broccoli and spinach.

• Water (again): drink water in between

Pre-meal treatment:

alcoholic drinks. My rule: one glass wine, one

• Avoid food-triggers. Mine is chips, blue

glass water. This will support the body in

Doritos to be precise (I just don't stop

flushing out toxins and assist in hydration.

until the pack is empty). Identify yours,

• Avoid gassy drinks.

avoid it and decrease your chances of

94

overindulgence.

Post-meal treatment:

• Drink water before the festivities, and

• Take a walk. It supports your body in the

stay hydrated during the course of the

digestive process.

meal. This will create that full feeling in your

• If you still feel bloated, grab some Eno’s or

tummy, sending messages to the brain to

Rennie’s. These are cheap, though effective

switch on the “I’ve-had-enough-button”.

antacids that will lower the pH even more in

• Ask your pharmacist for an over-

your tummy, giving you much needed relief.

the-counter lansoprazole (medicine

• Other products like Pankreoflat may also

to decrease the acid secretion in your

be a good choice.

stomach). Drink at least 30 mins before the

• Liver supplements (like Essentiale

* Factural accuracy is a general overview only. Discuss any decision you want to make with a healthcare worker.

A quick kitchen tip for heartburn: 1/2 to 1 teaspoon of baking soda in a glass of water (250 ml). Mix and drink.

(Remember this is an emergency remedy for heartburn, and not chronic treatment. If you are pregnant or breastfeeding your baby, please consult with your doctor before you use baking soda.)

GASTAO'S

A FAMILY LEGACY

The legacy of Gastao began in 1955 when a dark-haired, brown-eyed boy was born in Cape Town to Portuguese immigrants. Gastao Bartholomew de Nobrega was raised in the hospitality trade, where he developed a love for good food and people, and moved to Mossel Bay in the 1980’s with his wife Thereza.

After identifying a gap in the food distribution industry, Gastao and Thereza started Gastao's Quality Foods in September 1999. With this fondness for hearty cuisine, his faith, great sense of humour and most of all, his love for his family, friends and everyone he encountered, he built a successful business throughout the years, which later became his life-long dream of a family run business.

Sadly Gastao passed away in early 2014 and in his honour Gastao's Tapas & Craft Beer was opened in the winter of 2015. So may you enjoy the fruits of the seeds that Gastao planted with the enjoyment of good food, good music and good company.

Para a Vida!

Gastao's Tapas & Craft Beer Restaurant: Unit1A, Tyger Lake, Tyger Valley Waterfront, Bellville, Western Cape | Tel: +27 (21) 914 1728 www.gastaos.capetown Gastao's Quality Foods: Gericke Street, Mossel Bay, Western Cape Tel: +27 (44) 695 0176 | www.gastaos.co.za

ADVENT... before the visitors arrive Words by Elizabeth Theron Photography by Kelvin Saunders As a child I loved the beginning of December: It was nearly time for the schools to close and my mother, a foodie of note, would start preparations for the advent of friends and family for the holidays.

Tips for successfully drying rusks: The rusks have to be completely cooled down before you put them into the oven.

Never close the oven door, you can use a wooden spoon to hold the oven door open slightly Dry them at 100째C for 6-7 hours (overnight is best).

Waking up to the sweet smell of dried rusks in the morning is the perfect start to the day.

While she was preparing bottled salads, baking rusks and biscuits and making jams, I would play under the kitchen table. This was a special time; I was close to my mother and enjoyed the added bonus of the odd titbits she fed me from time to time.

The special aroma of all those preparations is engraved on my senses forever, and the activities of getting ready for the season have rubbed off on me. As December nears, I start getting all my ingredients, bottles and tins ready for The Big Cooking Spree for my family and friends.

96

Rusks

MEDIUM | MAKES: 40 – 60 pieces Time: 10 hrs or overnight

equal-sized balls and pack them close to each other in a greased or sprayed oven dish.

5. Bake for about 40-50 minutes or until golden brown.

6. Let cool for 10 minutes before turning out onto a cooling rack.

7. Leave for another 15 minutes and

Ingredients

break along the lines formed during

500 g butter

baking, pack onto the oven rack and if

500 ml buttermilk

not cooled completely, put the fan on

15 ml vanilla essence

them. Only when cooled down properly,

840 g (6 x 250ml) Cake flour

start the drying process as explained in

50 ml baking powder

the side bar.

7.5 ml salt 400 g white sugar

Note

750 ml All Bran flakes

Use granola or muesli instead of All

250 ml sunflower seeds

Bran flakes, or use a mixture.

200 ml roughly chopped seedless raisins

Instead of raisins, you can use

1. Pre-heat the oven to 180°C. 2. Melt the butter for 3 minutes in the microwave on high, let it cool for 5-10

cranberries or toasted pumpkin seeds.

You can add poppy seeds, lemon zest or cinnamon (to taste) to the initial recipe.

minutes and add the buttermilk and vanilla essence. Stir well, making sure all the butter is mixed in well (should it cool down too much, you can heat it up in the microwave for 1-2 minutes – you want it to be runny).

3. Sieve all the dry ingredients together into the All Bran flakes, sugar,

Bottled Mustard Onion Salad

MEDIUM | MAKES: 3 x 500ml bottles Time: 1 HR 25 mins

seeds and raisins and mix well.

4. Add the butter mixture to the dry

My granny used to make this salad

ingredients and form a firm but not dry

every December and I remember the

dough. Using a dessert spoon, form

smell of the sauce and onions cooking,

food

All Bran Health

until the sugar has dissolved and it the mixture starts to thicken slightly.

3. Make a paste using COLD water and the corn flour, turmeric and mustard powder.

4. Add to the vinegar mixture and cook until thick and large surface bubbles appear.

5. Pour over cooked onions and let stand covered in the fridge for at least one day.

6. Bottle in a prepared bottle. The longer the onions lie in the sauce, the better they will be, but they are great even after only one day.

This salad is good from the day it’s made, but at its best from day 4 onwards, you can keep it up to a month once opened; bottled for up to 6 months, but it is so delicious, it never lasts that long!

filling the house and promising the

Note

delicious bounty of Granny’s labour of

Prepare this salad in the first week of

love.

December and it will be at its best 10 –

Ingredients

It goes well with cold meats, or as a side

3 kg pickling onions, cleaned and kept

dish for a braai; or slice the onions and

whole

serve them with your cheese board.

1.125 L white vinegar 1.125 L white sugar 150 ml corn flour 15 ml turmeric 90 ml mustard powder 125 ml water

1. Cook the onions in salted water until soft, but make sure they do not overcook.

2. Stir the vinegar and sugar together

98

14 days later.

Bottled

Spaghetti Salad EASY | MAKES: 2 x 500ml bottles Time: 50 mins

food Ingredients

looks good from the outside.

1 x 500g packet spaghetti, cooked

6. Seal properly, mark with the date

550 ml tomato sauce

and store in a cool dry place, making

250 ml oil

sure there is no direct sunlight.

250 ml white vinegar 375 ml white sugar

Note

80 ml curry powder

You can enjoy this salad with any kind

2 onions, finely chopped

of meat; it goes well with cold meats or

1 green pepper, finely chopped

even just as a quick snack on its own.

1. Mix all the ingredients except the cooked spaghetti together.

2. Let this stand for about 20 minutes.

3. Add the cooked pasta to the sauce, but make sure that ALL the water has been drained.

4. Mix well, cover and place in the

Really Good

Shortbread

EASY | MAKES: about 40 pieces Time: 1 HR 30 mins

fridge.

This mixture is so easy, you can get To bottle

1. Wash and rinse the bottles to be used.

2. Fill a large pot halfway with warm tap water.

3. Place the bottles into the water and bring to the boil.

4. Remove from the pot using tongs; get as much water as possible out of the bottle before allowing it to cool.

5. Once cooled, you can start to fill

the bottles with the salad. I use a fork and swirl the spaghetti into ball shapes (as you would when eating spaghetti) -

your children to help you making the shortbread.

food

MEDIUM | MAKES: 2-3 large bottles Time: 60 – 80 miNs

Ingredients 2.5 kg green beans, cleaned and cut

Ingredients

into 1 cm pieces 800 g onions, finely chopped

185 ml icing sugar

500-750 ml white vinegar

300 g butter, softened

750 ml white sugar

500 ml flour

30 ml corn flour

185 ml corn flour

500 ml water x 2

1. Preheat the oven 150ÂşC. 2. Place the butter in the bowl of a mixer and cream until soft, add the icing sugar and mix well.

5 ml salt 30 ml curry powder 20 ml strong mustard powder

1. In a pot, combine the beans, onions

3. Mix the flour and corn flour together

and 500 ml of water and salt, cook until

and add to the mixture . Mix well.

soft and strain off the water to ensure

4. When all the ingredients are

combined, it should form a pliable ball.

5. Place on a greased baking sheet

beans do not over cook.

2. Take 500ml of the vinegar and the sugar plus the other 500 ml of

and smooth the dough out with a knife

water, heat and stir until all the sugar

or fingers.

is dissolved, add the beans and cook

6. Prick with a fork.

7. Bake in the preheated oven for 6080 minutes or until light brown.

Cut into fingers while warm, not hot.

8.

through. You can add up to 250ml extra white vinegar for more acidity.

3. Make a paste with a bit of COLD water and the corn flour (Maizena), curry powder and mustard powder.

Add this to the beans and at medium heat, cook for another 10 minutes until

Bottled Curried Green Bean

Salad

there are large surface bubbles, and stir continuously to prevent it from burning.

TO BOTTLE Same as for the spaghetti salad.

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ginja CHEAT SHEET - part 9 pine cone crazy

LIGHT YOUR FIRE

Balmy days are perfect for outdoor fun and lots of braai’s. Dip your pine cones into melted wax for a far more attractive firelighter with a festive look. Keep a few on hand for those last minute visitors, or as a safer version to have around the kids.

KEEPING PLACES

Setting the table for your festive entertaining has never been simpler.

Turn your pine cones into stylish name card holders. Simply paint the edges of your pine cones in a colour of your choice, or spray paint them to match your table colour scheme.

ALL WRAPPED UP

Add a 3 dimensional touch to your presentgiving this year by decorating pine cones and adding flair and personality to your gifts.

Get creative and add some sparkle beneath the tree. Don’t forget to keep them attached with either ribbon or string.

PERFECT PASTEL

Looking for an affordable and easy decorating idea? Let your inner artist free with pastel paints and pine cones. Add them to your table décor or arrange them gently in a glass vase to showcase your painting skills and keep your home colourful.

FESTIVE COOKIEs

Famous for good food with good friends, the festive period is bound to include irresistible cookies. Decorate your container with pine cones, plain or painted, for a festive feel – guaranteed to draw more hands to the cookie jar.

103

Image supplied by Showtime Australia

Cooking for QUEEN

104

One of the most spectacular tribute shows, Queen - It’s a Kinda Magic, starts in November 2015 and tours nationwide until their finale in Johannesburg in February 2016. Chef and PA to the late Queen singer Freddie Mercury, Peter Freestone, answers a few of GINJA’s questions, giving us a rare insight into the man behind the band. This is a show that simply can’t be missed!

he was alive, there still exists an air of

Freddie Mercury as an individual had a

basic English food as well, sometimes

profound influence on a generation and

with variations that we learned from his

has influenced another generation after

mother’s cooking.

mystery, some questions that can never be answered.

Did Freddie like spicy food or did he prefer French style food?

Freddie had an eclectic taste in food.

Because of his roots there was always a taste for spices, not necessarily chilli, but he did like various spices in his food. He enjoyed the food at various deluxe French restaurants in London, but he also loved

his demise. What is the reason?

Personally I believe it is because of his

Would Freddie cook at home for friends

incredible stage persona which mesmerised

or did he always have someone cook

the audience at every concert. Freddie was

when he entertained?

a great composer and lyricist who created

In 12 years I never saw Freddie cook

songs that many people can identify with,

anything, there were always other people

even today. Queen’s music is still as relevant

around to take care of that. I know from

today as when it was written. Freddie also

my own experience that Freddie couldn’t

had a mystique about him that still exists

make a cup of tea. Freddie had guests at

today. There was always an exotic side to

home in Garden Lodge after a night out.

him that intrigued his fans. While much

He asked me to make sure all his guests

more is known about him now than when

had something to drink and I could then

go to bed. At 4am there was a knock on my bedroom door and Freddie’s voice came through; ‘I’m trying to make a cup of tea, but I don’t know how to work the microwave!’ He never even thought about the kettle!

One of my favourite CD’s is the Monserrat Cabale & Freddie collaboration, why did he not do more of those type of collaborations?

Freddie was very wary of working outside his comfort zone. He knew that the heart of his music was with Queen and generally felt much more secure in that environment. When Montserrat asked him to create an album he was thrilled, but also very apprehensive, as to what might be the result. He was greatly surprised when he loved the album and felt it could be possible to do something else with other people. Then his illness made itself felt and he decided that all his future musical energy would be devoted to Queen.

Apart from consulting for the Queen shows, what else are you doing?

A young friend of mine here in Czech Republic, Milan Satnik and myself are currently touring schools in Czech giving seminars to 13-18 year olds in HIV/AIDS Awareness. I also go to various Queen conventions around the world talking to fans who still want to know about Freddie. There will also be a recipe book out next year including over 100 recipes of dishes I cooked for Freddie at home.

105

OUT and about A look at the fabulous foodie events not to be missed

Delheim Harvest Celebration

106

Stellenbosch Wine Festival

23 - 24 JAN, DELHEIM WINE ESTATE,

Franschhoek Cap Classique & Champagne Festival

WESTERN CAPE

5 - 6 DEC, HUGUENOT MONUMENT,

SPORTs GROUNDS, STELLENBOSCH,

Get your “grape groove” on for young

FRANSCHHOEK, WESTERN CAPE

WESTERN CAPE

and old to experience life on a real

‘The Magic of Bubbles' festival allows you

The country’s oldest wine festival

working wine farm. During this two-day

to relax and mingle with winemakers as

will take place over three days at the

merriment, the amicable Sperling family

they present some of SA’s finest Méthode

Coetzenburg Sports Grounds. Visitors will

invites visitors to share in a ‘feast of their

Cap Classiques and France’s best

experience Stellenbosch's finest: great

fruitage’, which ranges from an amusing

Champagnes, whilst savouring delectable

wines, gourmet food, and performances

grape stomping competition to relaxed,

delights from local restaurants.

by some of SA’s most popular musicians.

al fresco dining at the Harvest Table.

Visit www.franschhoekmcc.co.za for

Visit www.stellenboschwinefestival.co.za

Visit www.delheim.co.za for more info.

more info.

for more info.

30 JAN - 1 FEB, COETZENBURg

Riesling & Rarities Rock Festival

A Christmas Festival with the Lipizzaners

Spier Festival of Lights

31 JAN, HARTENBERG WINE ESTATE,

5 - 23 DEC, LIPIZZANER CENTRE,

STELLENBOSCH, WESTERN CAPE

STELLENBOSCH, WESTERN CAPE

GAUTENG

A performance arts procession across the

Kickstart the New Year and head to

A mix of beautiful white stallions

farm, winding through Spier’s heritage

Hartenberg Wine Estate in the picture

dancing in the arena to both their

Cape Dutch monuments and led by Spier’s

perfect Stellenbosch Winelands for the

traditional 'classical' music and

“Angel of Light” on stilts. The evening

annual Riesling & Rarities Rock Festival.

Christmas themes, intermingled with

includes a dazzling display of light – fire

Taste the finest flagship Rieslings

The Welsh Male Voice Choir of South

dancers, sculptures and lanterns – and a

from SA’s top wine producers paired

Africa. This is an exciting and vibrant

diverse collection of artistic performances

with gourmet deli fare. Visit www.

outing for the whole family. Visit www.

choreographed by Jay Pather. Visit www.

hartenbergestate.com for more info.

lipizzaners.co.za for more info.

spier.co.ca for more info.

Queen - It's a Kinda Magic!

Garden of Lights

Swan Lake on Ice

11 DEC - 10 JAN, SIBAYA SUN CASINO,

3 DEC - 4 JAN, EMPERORS PALACE,

3 DEC - 10 JAN, THE TEATRO,

5 DEC, SPIER WINE FARM,

KWAZULU-NATAL

GAUTENG

MONTECASINO, GAUTENG

The theatrical re-creation of the very best

This year’s Garden of Lights will

Pieter Toerien presents The Imperial

of Queen, has captured the imagination

host Happyland, a fun filled family

Ice Stars in their breath-taking, new

of fans everywhere. The passion of

friendly outing not to be missed. A

production. Join them for an evening of

Freddie Mercury, the amazing guitar

Ferris wheel at the entrance provides

sumptuous sets, opulent costumes and

solos of Brian May, and the unbelievable

the most incredible views of the Garden

skating with breath-taking triple flips,

harmonies from the whole band are

of Lights and younger guests will be

double axels, death spirals and so much

delivered with modern day sound and

entertained on the Runaway Train,

more, unrivalled anywhere else in the

lighting, taking audiences back in time.

Boat Ride and Cartoon Cars. Visit

world. Visit www.montecasino.co.za for

Visit itsakindamagic.com for more info.

www.emperorspalace.com for more info.

more info.

107

Polenta Crusted Hake,

Broccoli, Roasted Pepper & Olive Salad with Chilli & Anchovy Dressing

108

INGREDIENTS

water. Be careful not to overcook

side down, in the oil. Cook

6 x 200 g hake fillet

the broccoli - it should remain

for approximately 8 minutes

900 g boiled new potatoes

bright green and crunchy. For the

(depending on thickness of fillet)

2 cups polenta

dressing, finely chop the red chilli

and then turn the fish over and

1 red chilli

and roughly chop the anchovy

cook for a further 3 minutes.

2 head broccoli

fillets. Add both ingredients to a

While the fish is cooking, combine

8 fillets anchovy

hot frying pan with a little of the

the peppers, broccoli, olives and

3 red peppers

olive oil. Fry until the anchovy

potatoes in a pan and warm. Stir

150 ml extra virgin olive oil

begins to split and disintegrate.

some of the anchovy dressing in

600 g black olives

Remove the pan from the heat

with the salad. Place the salad in

1 cup breadcrumbs

and add the rest of the olive oil.

the middle of 6 plates and place a

Then add the bread crumbs.

piece of hake, polenta side up, on

Place the peppers under a

The dressing should resemble a

each salad. Spoon the last of the

grill until they blister and begin

thick paste. Season the hake

dressing on top of the fish.

to char. Remove the peppers

fillets with salt & pepper and dip

from the grill and leave to cool.

the skin side into the polenta

There is always an alternative to

Once cool remove all of the skin

flour. Heat a frying pan large

an orange or red listed species

and the seeds and cut into strips.

enough to accommodate all 6

like MSC certified trawled caught

Cut the broccoli into florets and

pieces of fish. Add a thin layer

Hake, kindly provided to WWF-

then blanche in boiling salted

of sunflower oil and when the

SASSI courtesy of Chef Peter

water and then refresh in ice cold

oil is hot, place the fish, polenta

Goffe-Wood.

food GREEN - BEST CHOICE Anchovy Angelfish Calamari/Squid (various species) Dorado (SA line caught) Gurnard (SA offshore trawl) Hake (SA trawl)

For more information please go to www.wwf.org.za/sassi or SMS the name of the fish to 079 499 8795, to find out if your fish is on the Green list.

Always look for MSC eco-labelled products, e.g. the South African trawled Hake, for the best choice in sustainable and traceable seafood. See www.msc.org for more info.

Always look for ASC eco-labelled products for the best choice in responsible and traceable farmed seafood. See www.ascaqua.org for more info.

Rainbow trout (farmed in SA) Sardines (SA) Snoek (SA) Yellowfin tuna (SA pole caught) Yellowtail (SA)

The most sustainable choice from the healthiest and most well managed populations. These species can handle current fishing pressure, or are farmed in a manner that does not harm the environment.

ORANGE - THINK TWICE Cape dory Carpenter (SA line caught) Dorado (SA pelagic longline) East Coast spiny lobster Englishman Geelbek/Cape salmon (SA line caught) Hake (Namibia) Hake (SA demersal longline)

Kingklip Octopus Panga (SA line caught) Pangasius/Basa (farmed in Vietnam) Prawns (various species) Catface rockcod White-edge rockcod Yellowbelly rockcod

Red roman Atlantic salmon (Norway farmed) Santer Sole (East Coast) Swordfish (SA pelagic longline) Bigeye tuna (SA pelagic longline) West Coast rock lobster

Exercise caution when choosing these, as they are either depleting as a result of overfishing and are unable to sustain the current pressure, or fishing/farming methods may be causing harm to the environment.

RED - DON’T BUY Black musselcracker/ Poenskop Dageraad Jacopever Kob (SA inshore trawl) Red stumpnose/Miss Lucy Scotsman Shortfin Mako shark (SA pelagic longline) Biscuit skate

Baardman/Belman Blacktail/Dassie Brindle bass Bronze bream Cape stumpnose Galjoen Garrick King fish Natal knife jaw Natal stumpnose

Red steenbras River snapper Seventy-four Spotted grunter West Coast steenbras White musselcracker White steenbras Spotted Grunter West Coast Steenbras White Musselcracker

White stumpnose Bluefin tuna

Natal wrasse Potato bass

White Steenbras

NO SALE SPECIES

guide

Hottentot Kob (farmed in SA) King mackerel Queen mackerel Monk Mussels Oysters

Don’t buy these species. They are either from unsustainable populations, due to collapse and/or extreme environmental concerns and/or lack of management, or are illegal to buy or sell in South Africa.

109

DINE OUT guide mundo vida, umdloti

AZURE RESTAURANT, CAPE TOWN

The GINJA selection of festive dining for your holiday celebrations across South Africa.

Kwa-ZULU NATAL

Tel No: 011 252 3300

MUNDO VIDA RESTAURANT

Address: 27 Sturdee Avenue, Rosebank,

Tel No: 031 568 2286

Johannesburg

Address: 1 South Beach Road,

www.clicohotel.com

Umdloti www.mundovida.co.za

INDULGENCE CAFÉ Tel No: 011 782 5063

LITTLE HAVANA

Address: 225 Beyers Naude Drive, Northcliff,

Tel No: 031 561 7589

Johannesburg

Address: 16 Chartwell Drive,

www.indulgencecafe.co.za

Umhlanga rocks www.littlehavana.co.za

PARC FERMÉ Tel No: 011 245 4846

110

GAUTENG

Address: 8 Maude Street, Sandton Central

CLICO

www.parcferme.co.za

CARVERS RESTAURANT & BAR

AZURE RESTAURANT

Tel No: 011 678 5417/8

Tel No: 021 437 9029

Address: 51 Mountainview Avenue,

Address: Victoria Road, Camps Bay,

Darrenwood, Randburg,

Cape Town

Johannesburg

www.12apostleshotel.com

www.carvers.co.za TREES RESTAURANT MAXIMILLIEN

Tel No: 021 465 7050

Tel No: 011 292 7111

Address: 60 Corporation St,

Address: Legacy Corner Mall , Nelson

Cape Town

Mandela Square, Corner Maude and Fifth

www.townhouse.co.za

Street, Sandton www.maximillien.co.za

BACON ON BREE Tel No: 021 422 2798

LE SEL @ THE CRADLE

Address: 217 Bree St, Cape Town

Tel No: 011 659 1622

www.bacononbree.com

Address: Route T9, Kromdraai Road (R540), Cradle of Humankind

CON BRIO BISTRO

www.thecradle.co.za

Tel No: 021 461 9957 Address: 2 Deer Park Drive, Highlands Estate,

WESTERN CAPE

Vredehoek, Cape Town

BAKESH FOOD AND WINE

www.conbriobistro.co.za

Tel No: 021 975 7345 Address: 46 Oxford Street, Durbanville www.bakeshfood.com SHIMMY BEACH CLUB Tel No: 021 422 0221 Address: 12 South Arm Road, V&A Waterfront, Cape Town www.shimmybeachclub.com HELENA’S RESTAURANT Tel No: 021 883 8207 Address: 33 Church Street, Stellenbosch www.coopmanhuijs.co.za

LITTLE HAVANA, UMHLANGA

mama africa, cape town

121

Makes: 1 Stollen Oven: 180 °C / 350 °F Preparation time : 1 hour 30 minutes Baking Time : 25 – 30 minutes

elastic. 4. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes. 5. Knock the dough down and work in the dried fruit cake mix. Cover INGREDIENTS: and leave to rest for 5 minutes.

6. Knead the marzipan until soft 360 g Cake flour and roll into a roll, 22cm long.

(3 x 250ml / 3 cups) 7.Knock the dough down and 5 ml Salt (1 tsp) press the dough into an oval 60 ml Sugar (4 tbsp) shape of 22 x 16 cm, about 5 60 g Margarine mm thick. 8. Brush the surface 10 g Anchor Instant Yeast with beaten egg and sprinkle (1 packet) with chopped nuts and cherries.

1 Large egg, beaten Place the marzipan roll down the 60 ml Lukewarm water (¼ cup) centre of the oval, lengthwise.

60 ml Lukewarm milk (¼ cup) 9. Fold the one half of the dough 75 g Dried fruit cake mix over the marzipan towards the (125ml) other edge, placing the top edge 60 g Pecan nuts, (125ml), slightly away from the edge. chopped Press down to seal and fold the 20 Green cherries, chopped bottom edge back over the top 20 Red cherries, chopped edge. Using the side of the hand, 200 g Marzipan press a ridge down the centre Beaten egg, to brush of the shaped Stollen. 10. Place Melted butter, to drizzle Makes 24 Olive Rolls or 1 large Breadbaking tray, olives and knead until evenly mixed. Cover and ontoOlive a greased Icing sugar, to dust leave cover with greased plastic andto rise in a warm place until well sponged, Oven: 200°C / 400°F about leave to rise in a warm place 15 minutes, for the characteristic Italian METHOD: for 25 – 30 minutes. 11.bread Brushflavour. 5. Turn the dough out gently onto INGREDIENTS: a floured surface, press into a large rectanlightly with beaten egg andwell bake g Cake flour (4 x 250 ml) (4 cups) 1. Mix the500 flour, salt and sugar gle, about in a preheated oven at 180 °C / 2,5 cm (1 inch) thick. Sprinkle dough Sugar (1 tbsp) together 15 andml rub the margarine surface generously with flour. 6. Cut dough into 350 °F for 25 – 30 minutes.

7 mlwith Salt the (1½fingertips. tsp) into the flour eventhe strips and then cut each strip diagonally 12.(1 Cool slightly and drizzle 10 g Anchor Instant Yeast packet) Add the Anchor Instant into equal pieces. with melted butter and dust 30 mix. ml Olive oilbeaten or sunflower top oil (2 tbsp) Yeast and 2. Mix and 300 mlwater Lukewarm water (+/-with 1¼icing cups)sugar. Allow to7.set egg, lukewarm and milk Place onto a floured baking tray, cover with repeat(1 the process to form a thick g Olives, packet) together 100 and add to thepitted flour and chopped greased plastic and allow to rise in a warm layer of icing. 13. Wrap well or to coat mixture toOlive formoil, a soft dough. place until double in volume, about 15 – 20 store in an airtight container for to dustwell for 3. KneadFlour, the dough minutes. at least 1 week before serving.

10 minutes, until smooth and METHOD: 8. Bake in a preheated oven at 200°C / 400°F 1. Mix all the dry ingredients, as well as the Anfor 15 - 20 minutes, or until crisp and brown.

Visit Instant our new Yeast website, www.ilove2bake.co.za chor together.

2. Add oil and for some baking inspiration, and creative enough lukewarm water to form a soft holiday dough gift ideas!

VARIATIONS: and knead the dough well until smooth and Olive Bread: Follow steps 1 to 4 for the above elastic, about 5 minutes. 3. Leave the dough in recipe. Gently turn the dough out onto a well a bowl, cover with plastic and allow to rest for floured surface and shape the dough into a 10 minutes. 4. Knock the dough down, add the large round ball. Place onto a floured baking

tray and make cuts across the top with a sharp knife. Sprinkle with flour, cover with plastic and allow to rise in a warm place until double in volume, about 20 - 25 minutes. Bake in a preheated oven at 200°C / 400°F for 20 - 25 minutes, or until crisp and brown.

Sun Dried Tomato Swirl: Soak 100 g (1 packet) sun dried tomatoes in warm water until moistened and chop, reserving a few whole tomatoes for decoration. Follow steps 1 to 4 for the above recipe, replacing the olives with the sun dried tomatoes. Turn the dough out onto a well floured surface, gently roll into a long www.ilove2bake.co.za strand. Roll the strand up into a spiral, sprinkle with a little grated cheese and decorate with the remaining sun dried tomatoes. Place onto a floured baking tray, cover with plastic and allow to rise in a warm place until double in volume, about 20 - 25 minutes. Bake in a preheated oven at 200°C / 400°F for 20 - 25 minutes, or until golden brown.

Directory

AMC COOKWARE

LANGFONTEIN

www.amcsa.co.za

www.langfonteinfarm.co.za

ANCHOR INSTANT

MILES FOR STYLE

YEAST

www.milesforstyle.com

www.anchor.co.za MYNHARDT BIBO WATER BAR

www.mynhardt.co.za

www.bibo.co.za NICOLSON RUSSELL BUNNAHABHAIN

www.nicolsonrussell.com

www.bunnahabhain.com PLETT TOURISM CHALMAR BEEF

www.plett-tourism.com

www.chalmarbeef.co.za QUEEN - IT’S A KINDA CHOCOLAT FREY

MAGIC

www.chocolatfrey.co.za

www.itsakindamagic.com

DE HOEK COUNTRY

QUIVERTREE PUBLICATIONS

HOTEL

www.quivertree

www.dehoek.com

publications.com

DISPLAY WINE

ROBERTSON WINE

www.displaywine.co.za

VALLEY www.robertsonwinevalley.

ELBA

com

www.elba.co.za SNOWFLAKE GASTAO’S

www.snowflake.co.za

www.gastaos.co.za www.gastaos.capetown

SURVAL www.surval.co.za

KENWOOD www.kenwoodworld.com.

THE GRAND

en-za

www.grandafrica.com

Recipe index

A

D

Roasted Pepper and Olive

All Bran Health Rusks 97

Dukkah Roasted Butternut with

Salad with Chilli and Anchovy

Apple Cosmopolitan Sorbet 81

Glazed Carrots and Fragrant

Dressing 108

Asian Sticky Beef Short Ribs 74

Wholewheat Couscous 59

Potato Pie 77

B

E

Beetroot and Anchovy Salad 57

Edible Christmas Tags and

R

Beetroot and Chocolate

Ornaments 88

Really Good Shortbread 99

Brownies 57

Red Velvet Mini Cakes 1

Beetroot and Pecan Dip 57

G

Beetroot, Pomegranate and

Greek Dressing 66

Roasted Summer Lamb Loin

Orange Cocktail 57

Greek-Style Rib-Eye Steak 16

Chops with Israeli Hummus 92

Beetroot and Potato Mash 57

Grilled Peaches with

Rosewater Panacotta with

Beetroot Salad with Port

Mascarpone Cheese 20

“Rose” Berries and Rose

Macerated Dried Figs 41

Grilled Vegetables 19

Geranium Sorbet 62

Biltong Cured Carpaccio 75 Bottled Curried Green Bean

I

Salad 100

Italian Salad Dressing 65

Bottled Mustard Onion Salad 97 Bottled Spaghetti Salad 98

K

Burnt Tomatoes and Red Onion

KWV Classic Collection Shiraz

on Farm Bread Crostini 43

Rosé Inspired Carpaccio and

C

Beetroot Salad 93

Roast Beef Kimchi 76

Rustic Plum Tart 44

S Slow Roasted Lamb Shanks with Mushroom Relish 41 Snowy Chocolate Pine Cones 87

T Tanzanian Pilau 71

Caponata 16

M

Chargrilled Asparagus and

Mchicha 70

Chevin Salad with Lemon, Honey

Mini Burgers with Kimchi

V

and Mustard Vinaigrette 59

Relish 72

Vinaigrette 65

Chocolate Pavlova 51

O

W

Chunky Blue Cheese

Orange and Cranberry

Watermelon and Feta Salad 54

Dressing 66

Chicken 52

Chicken and Vegetable Salad 79

Coconut Bean Soup 69

114

Pulled Beef Mini Schwarma 73

Coriander and Peppadew Braai

P

Fish 54

Panzanella 78

Curried Pan-Fried Flat Bread 53

Polenta Crusted Hake, Broccoli,

Tzatziki Soup 15

“ If you think that “al fresco” means “Dining out doors” you would only be half right. The phrase ”al fresco”, borrowed from Italian for "in the cool", is not used by Italians to refer to dining outside. Real Italians - from Italy (as opposed to those who are part of our rich multicultural tapestry) prefer to use the phrases “fuori” or “all'aperto.”

The expression “You can choose your friends but not your family” has never been

more relevant than during these inevitable, festive quagmires.

PHOTOGRAPHY BY Craig Owen

function is to eliminate as many possible

The last

WORD

with Darren Maule

To real Italians, residents of Italy, the

antagonisms before the function.Prepare

expression al fresco usually refers to

much of the food the day before and

spending time in jail. Honestly, that’s a far

please do food that can be eaten cold.

more accurate description of what those

Don’t try to impress with a three cheese

large family get-togethers over the festive

twice- baked soufflé on the day. You

season can really feel like!

cannot satellite manage the day from the kitchen. As the military will tell you – you

Precisely because large family functions

need to be on the ground to supress any

have great potential for conflict an outdoor

pesky conflict as and when it arises.

venue - with multiple exits - is always a good option.

Over stock – especially on nonperishables. Cold drinks, snacks and even

The expression “You can choose your

ice can be used on another day and you

friends but not your family” has never been

can never have enough of them. Do not run

more relevant than during these inevitable,

the risk of having to leave the battlefield

festive quagmires. Whether it’s the big

prematurely.

aunt who smells of stale turmeric and tea tree oil or your siblings whose children

Have plenty of distractions for the ankle-

behave worse than the EFF in parliament or

biters; something to jump on, run from,

the uncle who battles to censor his latent

break and something to watch. And, even if

racism after a few drinks – in short - the

it is only for once a year emergencies, never

chances of someone raising your ire is

be embarrassed to keep a private stash of

inevitable.

schedule 5 sedatives –“in case.” A festive season forgotten is better than a failed

116

My advice for your outdoor family

function festering.