GINJA Food & Lifestyle Magazine Oct Nov '15

food magazine

Paying homage to SOUTH AFRICA's heritage cooks

30+

PROUDLY PATRIOTIC RECIPES

EXCLUSIVE READER OFFER:

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african edition

Going back to the

Khoisan roots at Solms Delta Exploring Africa take youR taste buds on a trip to Kenya

WIN:

A trip to Samara Private Game Reserve, and more!

OCTOBER/ NOVEMBER 2015 South Africa R45.00 (incl.VAT) Other Countries R39.47 (excl. VAT) www.ginjafood.com

FOOD Tastes of Africa Recipes by Chef Francois Ferreira 14 Veldkos to fine dining Going back to the Khoisan roots at Solms Delta 26 Heritage Cooks Acknowledging and remembering those that paved the way 38 Cut & Dry South Africa’s number one favourite snack, biltong! 60 Exploring Africa Taking a look at Kenya 62 C. Louis Leipoldt Doctor, Botanist, Journalist, Author, Poet and Cook 68 MEntorship at the helm Cape Legends Inter Hotel Challenge 72 A twisted tradition From the truly traditional koeksisters to our own boozy twist 74 In a (Coco) Nutshell Coconuts take a stand and prove their worth 80 The long and the short of it Boerewors, your braai’s must-have 94

DRINKS Carpe Vinum The GINJA wine class commences 32 Ripe for the Picking Wine ambassador Jane Simon talks wine 36 African Coffee More than a beverage, a way of life 46

TRAVEL Find your Sanctuary Introducing the latest addition to Sanctuary Retreats 54

JUNIOR MI LO(ve) of food Using this South African favourite both indoors and out 100

Chef’s note 04 Contributors 08 Letters to editor 10 On the shelf Proudly South African products 22 What’s in season 49 Chef’s Pick Guava’s tropical twist 50 Back to Basics Potjie by numbers 90 Book review Gourmet Safari 96 Out & about 108 Ginja Cheat Sheet Getting to know your spices 112 Suss out SASSI Understanding sustainable seafood 114

bon appétit

REGULARS

Dine-out Guide Your must-visit South African cuisine restaurants 116 Directory 119 Recipe index 120

chef's note

The enticing smell of freshly caught snoek on the braai, a freshly cooked mielie dripping with farm butter, the smell of a bowl of freshly picked guavas or the crunch of a koeksister oozing syrup – these are the tastes, colours and textures of South African and African Cuisine that get my creative juices flowing!

Many people think that an ingredient needs to be imported to be classy, they treat local ingredients like that member of the family that no-one talks about out loud.

This edition celebrates the diversity of the African Diaspora.

Firstly, John Aritho introduces us to Kenyan cuisine, then we visit the Solms-Delta Wine Estate in Franschoek. Shaun Schoeman is the Executive Chef at the Fyndraai Restaurant on the Estate.

They have a Heritage Indigenous herb garden designed by Renata Coetzee in the Dik Delta, Shaun uses these herbs originally used by the Khoisan to give his food a truly South African flavour.

We acknowledge Cass Abrahams, Peter Veldsman, Renata Coetzee and remember Lannice Snyman for the role they played in popularising South African cuisine. These heritage cooks inspired a whole generation to take pride in our cuisine.

When I am in need of heritage creativity, I read C. Louis Leipoldt, he was a man of many talents who left a treasure chest of writings – literary and food – that still inspire many academics and foodies. I hope that you will also find the man as interesting as I do. His Food from the Cape Table is still relevant today.

Denise and I love our wine and we are of the opinion that South African wines do not have to stand back for any wine in the world.

Therefore we are establishing “Carpe Vinum”, Ginja’s very own wine “class” where Denise and her guests will be guiding you over the next few issues not to be intimidated by wine, but to enjoy it responsibly.

Bon Appetit & be proudly South African!

- François

on the cover

Grilled Ostrich Fillet with Sundried Tomato Pesto and Rosemary Hollandaise

EASY | SerVES 6

together and marinate the

Prep Time: 1 HR

steaks for about 1 hour. Just

Cooking Time: 3-5 mins

before service, remove the

INGREDIENTS

steaks from the marinade, grill in hot pan to not more than

6 x portions ostrich fillet

medium. Serve with vegetables

For the marinade

and Hollandaise Sauce.

150 ml Soy Sauce 30 ml Apple Cider Vinegar

TOMATO PESTO & ROSEMARY

30 ml Olive Oil

HOLLANDAISE

Salt and black pepper to taste

1. Melt the butter over

For the tomato pesto &

a double boiler or in the

rosemary hollandaise sauce

microwave.

500 g butter, melted

2. Place the egg yolks,

2 egg yolks

lemon juice, sundried tomato

30 ml water

pesto and rosemary in a food

5 ml lemon juice

processor. Turn the processor

15 ml sundried tomato pesto

on and drizzle the butter into

15 ml fresh rosemary leaves,

the egg mixture while the

finely chopped

motor is running. Once all the butter has been added, turn the

06

OSTRICH FILLETS

motor off and your hollandaise

Mix all marinade ingredients

is ready for use.

APPROVED AS PART OF THE HEART AND STROKE FOUNDATION EATING PLAN

our contributors

®

Jane Simon has been involved in the wine trade for the better part of thirty years. Since 2006 she has represented The Winelands to The World at Ambassadorial level. In this edition she presents her credentials to Ginja’s readership.

GINJA CHEF FRANCOIS 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

John Aritho General Manager of Marine Parade Garden Court Durban reminisces about developing a love of food in the midst of what he calls ‘flat flavours’ and much loved Kenyan Nyama Choma (Roasted Meat) .

GINJA JUNIOR CHEF JULIETTE MUDALY juliette@ginjamedia.com SALES EXECUTIVE CLARISE SHA clarise@ginjamedia.com SALES EXECUTIVE TANIA CRAIN tania@ginjamedia.com

As a Proudly South African Chef, Shaun Schoeman takes Ginja readers on a trip down the wild side, pairing Solms Delta’s finest bottled heritage with recipes taken from ‘Darkest Africa’ at it’s very best.

Jessica Le ROux is a self-confessed nutrition nut with a particular interest in traditional diets and community nutrition. In-between studying towards an MSc. Nut.Sc., she is a freelance writer, blogger and happy traveller.

SALES EXECUTIVE LINDA LEMON linda@ginjamedia.com SALES EXECUTIVE UDO SCHWENDENWEIN udo@ginjamedia.com MARKETING, SOCIAL MEDIA & DISTRIBUTION MAGGI VAN RHYN maggi@ginjamedia.com CONTACT US +27 (0)31 563 0054 P O Box 20111 Durban North, 4016 WWW.GINJAFOOD.COM

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dear editor LETTERS FROM OUR READERS Dear Chef Franรงois

bake and cook up a storm. The aromas of these gorgeous dishes that used to filter

As an avid reader of the GINJA Mag it was

through the farm house on a daily basis

very exciting to read your first note in what

helped pave the Love of cooking for me I

I must say is one of the best GINJA issues

think.

(August/September 2015) to date.

My gran was known for her doughnuts as I am so excited to see what new ideas you

well as her special German apple tart that

will be bringing to the mag and from looking

the whole community used to talk about.

through this issue can only believe it's going

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

10

to grow from strength to strength.

Maybe one day I will write some of her recipes down as well as a few of my own in

As a 'foodie' myself the passion for cooking

a published recipe book... until then GINJA

started from a little girl watching my gran

Mag keeps on inspiring that 'foodie' in me

WRITE TO US AND STAND A CHANCE TO WIN A Fleur du Cap Merlot, Artisanal salts & recipe book hamper valued at R500

Back to those chocolate recipes I go...

been placed on my must make list.

Best wishes

Wonderful to see and read about Craig

Robyn Coldham

Charity and his new stand alone coffee shop at Watercrest Mall. I have been there

Dear Editor

more than once and can confirm that the coffee is amazing!

Your August/September issue was fabulous!

Looking forward to the next issue.

Nicola Meyer

I so enjoyed reading all the articles on

#lovecoffee

coffee - machines, beans, farmers, latte art, cooking and baking with coffee. The Decadent Coffee & Chocolate cake has

11

Subscribe and win!

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SEE OUR SUBSCRIPTION DETAILS ON PG 35

tastes of Africa

14

food South Africans have very specific taste profiles when it comes to food. No matter how sophisticated a person may be, there is a certain dish or ingredient they love to use, that defines that specific taste. No matter where in the world we live, we will still long for Mrs Ball’s Chutney, biltong and boerewors.

We love sweet and sour combinations. Take snoek for example: If you ask most South Africans how they like to eat snoek, they will say done over a fire, with apricot jam, butter and lemon. For many people that combination is enough to make them gag, but cooked correctly over a medium fire, the apricot jam becomes sticky and the taste similar to sweet & sour pork ribs, so what is the difference? Only the fish.

In my most recent book, Cupboard Cuisine, I went back to my youth and used ingredients that are not considered very fashionable these days, but that certainly tug at the heartstrings; I just applied them differently.

SNOEK TERRINE EASY | SerVES 4-6 (as a starter) Prep Time: 30 mins Cooking Time: 45 mins Snoek is one of my favourites to use for fish cakes, fish pie or on the fire. Here is a Snoek Terrine

15

I love boerewors and have been a competition judge for a well-known brand for a number of years. One might think all boerewors tastes the same – ain’t necessarily so! A championship boerewors should have a hint of coriander, a touch of nutmeg, a good crumble, 90% meat (with no more than 30% fat) which could be a mixture of beef, lamb or pork, in a natural casing. This mixture is laid down by law, otherwise you may not call it boerewors!

Boerewors is so versatile you can use it in soups, stews, salads and even a soufflé.

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when invited to dinner - we always take wine, but why not spoil the hostess with a tasty treat for the next day?

Ingredients 500 g cooked snoek, bones removed

Boerewors and Blue Cheese Soufflé

food

which I often make to present as a gift

50 g butter 75 ml cream

EASY | SerVES 2

2 eggs

Prep Time: 30 mins

60 ml brandy

Cooking Time: 35 mins

15 ml lemon juice 2 large potatoes, boiled and skin removed

Ingredients

1 onion, finely chopped

100 ml butter or margarine

1 clove garlic, finely chopped

100 ml cake flour

Few drops Tabasco to taste

200 ml vegetable or chicken stock

30 ml chopped parsley

50 ml cream

Salt and pepper to taste

100 g cooked boerewors, casing removed

1. Preheat the oven to 180˚C. 2. Mash the snoek and the potatoes

and chopped 60 g blue cheese, crumbled 5 ml Dijon mustard

together, then add the rest of the

Salt and black pepper to taste

ingredients and mix well, but not too

10 ml fresh thyme or oregano

vigorously. Adjust the seasoning to taste.

3 eggs separated

3. Put the mixture in a buttered terrine the terrine as a gift) and in a water bath

1. Preheat the oven to 180°C. 2. Make a white sauce using the butter,

(au-bain-marie) in the oven for about 45

flour and stock. Remove from the heat

minutes.

and stir in the cream, boerewors and blue

dish or foil loaf tin (if you want to give

cheese. Beat the egg yolks, Dijon mustard Note

and herbs and add to the white sauce.

This terrine is delicious served cold or at

Adjust the seasoning. Be careful of adding

room temperature. If using a foil loaf tin,

more salt as there should be enough salt

cover the terrine with foil so that the top

- the boerewors and blue cheese both

does not change colour – a terrine dish

contain salt.

usually has a lid which is put on as you put

3. Beat the egg whites until the soft peak

into the oven.

stage. Fold into the mixture and spoon

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food

“ South Africans have very specific taste profiles when it comes to food. No

matter how sophisticated a person may be, there is a certain dish or ingredient they love to use, that defines that specific taste.

18

into greased soufflĂŠ dishes or ramekins. Move

250 ml cooked mieliepap, not too dry and not too

the sides of the mixture to the middle to prevent

runny

it from spilling over while baking. Bake for about

125 ml cake flour

35 minutes until risen and golden. Serve with a

250 ml grated cheddar cheese

green salad.

10 ml baking powder Salt to taste Pinch cayenne pepper

Mieliepap and Cheddar Fritters EASY | MAKEs 20 FRITTERs Prep Time: 10 mins Cooking Time: 30 mins

2 eggs Oil for frying For the yoghurt and chakalaka sauce 250 ml plain Bulgarian yoghurt 125 ml freshly prepared or tinned chakalaka For the Mielepap Bring 500 ml of the water to the boil and add in the salt.Mix

Mieliepap is the staple food of most South

the remaining 250 ml water

Africans.There are some amongst us who

with the maize meal and stir into

feel that mieliepap should only be enjoyed

the boiling, salted water. Simmer for

for breakfast. When I have mieliepap for

a further 20 minutes,

breakfast it is topped with kaiings (rendered

stirring occasionally. Stir in the

fat grits), tomato smoor (relish) and a fried

butter. Serve or let cool for fritters.

egg. Cholesterol heaven, but oh so tasty! These Mieliepap and Cheddar Fritters served with

For the fritters

the Yoghurt & Chakalaka Sauce are a favourite

Mix the

served around the fire.

mieliepap,

Ingredients For the mieliepap 750 ml water 5 ml salt 375 ml maize meal 15 ml butter For the fritters

flour, cheese,

baking powder and eggs together. Add the cayenne pepper and adjust the seasoning. Heat the oil and fry teaspoons full of the mixture until light brown and cooked through. Drain on greaseproof paper. Serve with a yoghurt and chakalaka dipping sauce.

For the yoghurt and chakalaka sauce Mix the two together and chill. Serve as a dipping sauce with fritters.

Note You can jazz up the fritter by adding 60 ml biltong powder to the mixture or 60 ml chopped nuts.

North African Party Couscous EASY | serves 8-10 Prep Time: 30 mins Cooking Time: 1 HR 30 mins I was introduced to communal eating by Ethiopian friends of mine who have now moved to the USA. I really enjoyed having a meal with them as it was truly a time for sharing and communicating, something we do not do often enough – sitting around a table on a daily basis, enjoying a meal and communicating without cellphones, tablets

19

1 chicken, cut into 8-10 portions 8 carrots, peeled & chopped 4 medium potatoes, peeled & quartered 6 courgettes, chopped 2 x 400 g cans chickpeas 750 g couscous, prepared according to or television. This dish reminds me of

instructions on the packet

similar dishes served by my friends who

5 ml cinnamon

used millet instead of couscous. It is

100 g raisins

for the more adventurous eater as the interesting combination of spices might

1. Heat the oil in a large saucepan and

come as a surprise to the South African

fry the lamb until browned. Pour off the

palate, as does the combination of lamb

oil and set aside. Add the water, onions,

and chicken in one dish. It is better when

paprika, turmeric, ground coriander,

prepared in advance to let the spices

black pepper, ginger, nutmeg, cinnamon,

“marry�. If more people arrive than

parsley, salt and tomato puree. Bring to

invited, just add more vegetables.

the boil and simmer covered for about 40

Ingredients

2. Heat the reserved oil in another pan

90 ml oil

and sautĂŠ the chicken pieces until golden

1 kg boneless lamb, cut into chunks

on all sides. Add to the lamb and simmer

4 L water

for a further 20 minutes. Add the carrots

3 large onions, finely sliced

and simmer for a further 10 minutes. Add

30 ml paprika

the remaining vegetables and cook for 10

Generous pinch ground turmeric

minutes.

minutes.

30 ml ground coriander

3. Serve with the couscous which has

10 ml ground black pepper

been flavoured with the cinnamon and

10 ml fresh ginger, grated

raisins.

2 chillies, pips removed and finely chopped (optional)

Photography by Danie Jansen van Vuuren.

2,5 ml ground nutmeg

Readers can order Cupboard Cuisine from

2 cinnamon sticks

the publishers www.lapa.co.za.

60 ml parsley, finely chopped 15 ml salt 60 ml tomato puree

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R 89.99 per pair. www.belvino.co.za

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proud of the country we call home.

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26

food

VELDKOS

to fine dining When Chef Shaun Schoeman starts talking about Spekboom, Khoi-goed, wild asparagus, wild garlic and the other wild herbs that one can forage in the veld, his eyes light up and his hands take on a life of their own as he describes what culinary wonders he can conjure up using these treasures of the veld.

treasures to me. I discovered my own cultural heritage while learning about the wild herbs and how to use them in modern cuisine,” he explains.

The food at Fyndraai has a distinctive Khoi influence with hints of Cape Malay in dishes such as Waterblommetjie soup served with Khoe-khoen breads, flavoured with indigenous Khoi herbs, Pickled ox tongue served with a pickled spekboom, braised spring onions, peppercorn and boegoe vinaigrette, and

Shaun trained under Chef Mathew

a Buchu mould served with wild berry

Gordon and when he arrived at Fyndraai

jam and syrup – all the dishes paired with

on the Solms-Delta Wine Estate in

the Solms-Delta wines.

Franschhoek, he was introduced to Renata Coetzee, food historian and food

The wines and how they

culture guru.

are made is a story on its own.

“She opened a whole new world of veld

“I believe all South African

27

food

“ She (Renata Coetzee) opened a whole new world of veld treasures to me. I discovered my own cultural heritage while learning about the wild herbs and how to use them in

modern cuisine.

28

chef schools should add traditional food as well as food cooked with wild herbs from the veld to their curriculum. If I had not met Renata, I would not have had the thorough knowledge of our own food heritage,” says Shaun.

His passion is evident when he is in his kitchen preparing food for the patrons of the restaurant and especially when he is called upon to explain the food to both foreigners and South Africans alike.

According to Renata, Shaun is the flag bearer for this cuisine to the next generation. Her new

EASY | Makes: 4-6 PORTIONS AS A STARTER

book, A Feast From Nature – Food culture of the

Prep Time: 25 mins

First Humans on Planet Earth is a definite must

Cooking Time: 45 mins

for anyone who enjoys food and loves history.

Ingredients

With dedicated, passionate chefs like Shaun

(Alternative “tame” ingredients in brackets)

Schoeman, South Africa’s heritage cuisine

For the sauce

is bound to be kept alive and on the lips and

2 baby onions chopped

palates of gourmets and gourmands for

2 sprigs wild garlic

generations to come.

150 ml mead / Solms-Delta’s Karri (honey fermented wine) or semi-sweet rosé 500 ml buttermilk 3 sprigs buchu leaves

Khoi vegetable bake

veld vegetables and goat’s cheese bake, served with buttermilk and buchu sauce

250 ml cream 5 ml honey 100 g butter 3 egg yolks For the vegetable bake 600 g goat’s cheese 100 g wild asparagus (Green Asparagus) 50 g “kattekruid” (Baby spinach/chiffonade)

29

food

40 g wild garlic sprigs (spring onion halved)

My wish for the young chefs of SA is that

they receive training at their schools in South African cuisine and the culinary treasures of the veld.

– Chef Shaun Schoeman

30

50 g “spekboom” leaves (sorrel leaves) sliced 50 g “vet kousies” (broccoli) 1 roasted bell pepper. Skinned and sliced 400 g puff pastry SAUCE

1. Sauté onion and wild garlic and buchu.

2. Add mead, (rosé) and reduce by half, add honey, buttermilk and cream, and cook until light sauce consistency.

3. Strain, put back on the stove and whisk in butter, season to taste.

2. In a mould, start to layer with puff

4. Split this sauce in half....half to serve

pastry and blind bake. Once blind baked

and half for binding (between layers

then start to layer pre-cooked vegetables

above).

by adding binding (egg) sauce between

5. For binding: Allow the sauce to cool.

each layer.

Once cool, add 3 egg yolks and whisk....this

3. Once filled top with goat’s cheese slices

sauce should be used to bind vegetable

and bake in a pre-heated oven 180°C for

layer, whilst baking.

20-25 mins.

VEGETABLE BAKE

For more of Chef Shaun Schoeman's

1. Prepare all ingredients – blanche separately in boiling salted water.

wildly veld-inspired recipes visit www.ginjafood.com/recipes.

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Carpe Vinum is translated from

gods, and so I went on the Cape

restaurant in Maputo, (whose shady

the Latin as “Seize the Wine”, and I

Wine Academy Preliminary Wine

past included being a pole dancing

thought it a very appropriate name for

Course. My passion grew and grew

club), but without all the hoity toity

our series of Ginja Wine Classes!

and the rest is history.

pretentiousness and snobbishness

When I went to live in Mozambique in

associated with wine tastings. And

My passion for wine started back in

2005, there was no wine club at all,

that is the intention of Carpe Vinum,

1984, when I was the Executive Chef

so I decided to start one, as I could

to take you on a journey of wine

for a Corporate Head Office based in

not be deprived of my wine tastings,

appreciation. The most popular

Johannesburg, in charge of feeding

and so the Maputo Wine Society was

tastings were conducted blind, when,

the directors on a daily basis and also

born, which is still going strong with

for example, we tasted 6 bottles of

catering for their functions. These

over 100 members. The aim of the

cabernet sauvignon, which were

were numerous, and I was expected to

Society was to educate people about

wrapped so that the taster was not

supply wine for their private bar, also

wine in a relaxed fashion, to teach

influenced by the label. The wines

for their private jet, and even for their

them that it’s what YOU like that

ranged in price between R30 and over

CEO to take on his family holidays.

counts, and that you should not be

R300 a bottle. All 6 wines were tasted

As I was still very green in the wine

influenced by people, price or label.

and discussed, and then the tasters

knowledge department, I decided to

I held tutored tastings on a monthly

were asked to vote for their favourite

learn more about this nectar of the

basis, in conjunction with the top

wine. Then they were asked which

CARPE

vinum

The GINJA wine class Words by Denise Lindley

32

wine they thought was the cheapest, and then which was the most expensive.

Invariably it was the cheapest wine that was voted the favourite.

As with most things in life, when it comes to wine, there is good wine and bad wine,

drinks

“ Good wines are not all expensive, and although there are loads of wineries, wine estates and bottlers to choose from, there are many guides to help point you in the right direction.

and a lot of average in between. You may really enjoy a wine, while someone else

The old rules of drinking red wine with

different wines and discovering which

may say it is undrinkable. Who is right

red meat et al, flew out of the window a

ones you prefer. It’s like the old adage,

and who is wrong? Neither of you are

long time ago. There are no rules now,

you have to kiss many frogs before you

wrong, you are both right, because it is

and if there are, then they are your own

meet your prince. But find your prince

your personal taste that counts.

self inflicted ones. Good wines are not all

you eventually will. I have a list of many

expensive, and although there are loads

favourites, and confuse my friends all the

No two wines are the same and choosing

of wineries, wine estates and bottlers to

time when I say about yet another wine,

a wine isn’t so complicated, it really just

choose from, there are many guides to

“oh it’s one of my favourites” as they

depends on what mood you are in as well

help point you in the right direction. But

are never sure about how many there

as when and where you want to drink it.

for me, the fun is in experimenting with

are. I do know that I have an absolutely

drinks

favourite favourite, with many more waiting

would love to receive your comments after

in the wings for the title. Which wine is it

each edition as to your progress in learning.

that carries my lofty title? It is the FMC, the Forrester Meinert Chenin and not the

We at Ginja have also been fortunate

F*****g Magic Chenin that you may have

enough to solicit the services of Jane

been told the FMC stands for! The wine is

Simon, whose company is called The Wine

produced by Ken Forrester, but made by

Ambassador, to write regular columns for

one of my favourite winemakers (there I

us on what’s hot and what’s new in the

go again) Martin Meinert of Meinert Wines

wine world. I will also get wine makers to

in Devon Valley. The wine is 98% barrel

talk to you about their wines and hopefully

fermented chenin topped up with a tiny

convince them to reveal some of their

amount of noble late harvest, and it is really

(wine) secrets. So please join me along the

absolutely gorgeous! Not cheap at R300

path of learning, have fun and remember,

a bottle, but then my house wine tends to

Seize the Wine!

be the Wolftrap White blend made by Jean Smit of Boukenhoutskloof at R35 a bottle.

I’ll be the first to admit that I do suffer from a dreadful ailment though, called novinophobia, which is the fear of running out of wine. You must know those women who just have to buy that pair of shoes as just owning the shoes satisfies the urge.

Well, I’m the same with wine, I just have to buy that wine, and never only one bottle, it has to be a case of 6 at least. Then I’m happy, just knowing that I have got wine for just in case. I don’t have a wine cellar yet, but it is on the cards to build next year…..

However, I digress (I do that when I get to talking about wine) In each edition of Ginja, we will have a Carpe Vinum class, where I teach you more and more about wine, and I promise that I will keep it KISS. (Keep It Simple Stupid) I will also keep it fun, and

34

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35

RIPE for the picking Words by Jane Simon, Wine Ambassador

Good wines start with good grapes, so Wine Ambassador Jane goes rooting around the wine route to bring us the lowdown on the harvest.

The 2015 wine harvest in South Africa is going to go down in the annals of history as one of the best ever as already some amazing wines have been produced! As great wines start with good grapes, the process always begins in the vineyard. The harvest was the driest and earliest for years, bringing the picking forward by at least two weeks. The wine makers were hardly back from their Christmas break and were thrown into the early harvest.

Some wine makers claim this to be the most exceptional harvest of their careers.

36

excitement amongst the workers. The ideal is to go into

this year’s harvest and a winemaker explained to me

the vineyards at first light and pick the grapes whilst the

that he had perfect density of grapes on the bunches

temperatures are still low. In the early mornings on a

still on the vines, and if it had rained, the grapes would

farm, you can hear the drone of the tractors taking the

have clustered which would have resulted in rot on

pickers into the vineyards, and you can tell immediately

the grapes. Fortunately that was not the case and

that these workers take their jobs very seriously and are

as a consequence, the harvest produced beautifully

proud of what they achieve. It is a back breaking job, as

healthy grapes. The vineyards also experienced lower

not all the bunches are in the same place on the vines.

evening temperatures which contributed to good

As the tractor crawls along between the rows, it is only

colour and flavour components, especially with the

the experienced picker who is able to keep up with the

red wines. The white wines are also of above average

tractor. The bunches are put into ‘lug’ boxes which are

quality, and after tasting some of the 2015 vintages,

emptied into the trailers, hauled behind the tractor,

which are already available to the public, I have noticed

which takes them to the cellar. The winemakers choose

that the noses are fruitier and richer and this richness

which vineyard to pick only after they have calculated

also follows through onto the palate. You will be blown

the sugar level in the grape which determines the

away by some of these gorgeous wines! Generally the

alcohol percentage at the end of the fermentation

crop was down by about 1% in areas like Robertson

process. The timing also has a huge impact on the final

and Swellendam, whereas Worcester recorded their

flavour, an aspect which is a vital factor in the quality of

greatest harvest ever.

the finished wine.

It is so exciting being in the vineyards during the

We had an amazing experience in the vineyards at

harvest, as there is so much anticipation and

Waterford Wine Estate. Kevin Arnold, the winemaker,

“

drinks

I was fortunate enough to be in the wine lands during

took me out early one morning after the grapes had been harvested. We were lucky enough to come across a family of blue cranes and a little bushbuck, all

In the early mornings on a farm, you can hear the drone of the tractors taking the pickers into the vineyards,

and you can tell immediately that these workers take their jobs very seriously.

highly aware of their surroundings. They were almost ‘statue like’ and as we were wondering why, we saw a magnificent lynx across the ravine, what a picture! The bushbuck and the birds had detected the lynx long before we did. Everyone froze as we watched the lynx stop and stare, then saunter off on its way! Wow what an experience and what a treasure to be able to be in the vineyards in the early morning – you just never know what you will encounter. As the saying goes – if you snooze you lose!

37

These days celebrity chefs are the order of the day. We have TV channels devoted to food and the chefs have a following worldwide.

During the 70s, 80s and early 90s - there were cooks who changed the perception of food in South Africa - in print as well as early TV food programmes and chat shows - thereby introducing South Africans to a whole new world of tastes in their own country.

Renata Coetzee, nutritionist, researcher, lecturer, opened a whole new world of tastes in her book Funa – food from Africa and South African culinary tradition. Renata recorded the food habits and practices of the indigenous cultures of Southern Africa. Through her arduous research and sensitive understanding of a food culture so unlike her own, she succeeded in offering readers and students of culinary art a personal glimpse into the indigenous home and hearth. The recipes were adapted to modern cooking methods, inspiring chefs to include dishes such as Umngqusho, Umfino and Isjingi on their menus, with their own twist, of course.

HERITAGE COOKS

Cass Abrahams is well known for her

makes sure that the foundation of our cuisine

informative presentations on Cape Malay

is strong and can only grow from here.

cuisine and culture. Her book, Cass Abrahams cooks Cape Malay (first published in 1995)

There are many other cooks and chefs who

gave all hobby cooks and chefs an insight

have contributed and still contribute to our

into the history of Cape Malay cuisine. Quite

cuisine. These four cooks, don’t you dare

deservedly described as “a cook with a velvet

call them chefs, have changed the thinking

touch for good food”, she has a never-ending

of more than one generation. In so doing,

urge to share her knowledge with all who care

they have ensured that we stay excited

to partake of the sensuous tastes of Cape

about our colourful culinary heritage and

Malay cuisine, which she calls “food for Africa”.

innovative in creating new tastes derived from our rich past.

Lannice Snyman got all and sundry excited about South African cuisine in her book,

GINJA reproduces their much loved recipes

Rainbow Cuisine, first published in 1998, with

to share with readers.

Andrzej Sawa taking breathtaking photographs of every province in South Africa. She first impressed all with her pragmatic approach to food as Food Editor of the Sunday Times. She taught her readers to use everyday ingredients in exciting new ways. In Rainbow Cuisine she took this attitude to ingredients even further

Rack of Lamb with

Denningvleis Sauce

From: Cass Abrahams cooks Cape Malay

and taught all to turn everyday food into

A most attractive meat dish served with one

restaurant style cuisine. Lannice left us

of the oldest and most favoured Cape Malay

too soon.

sauces containing an exciting combination

food

“ During the 70s, 80s and early 90s, there were cooks who changed the perception of food in South Africa...

introducing South Africans to a whole new world of tastes in their own country.

of spices .

Peter Veldsman’s book, Kos van die Eeu, (Food of the Century) gives a retrospective look at

EASY | SERVES 6

the development of South African cuisine

Prep Time: 10 MINS

over the last century. This book shows the

Cooking Time: 45 MINS

cross pollination of cultures in South Africa: Nguni, Sotho, British, French, German, Dutch,

Ingredients

Portuguese, Italian, Greek, Township, Malay and

For the lamb

Indian. By showing the reader that South Africa

6 x three-bone lamb racks

has a cuisine heritage to be proud of, Veldsman

Salt & pepper to taste

39

For the Denningvleis sauce 3 large onions, chopped 25 ml vegetable oil 5 plump cloves of garlic, crushed 5 whole allspice 6 whole cloves 2 bay leaves 1 chilli, finely chopped 10 ml freshly ground black pepper 5 ml grated nutmeg Salt to taste 30 ml seedless tamarind, soaked in 250 ml boiling water LAMB Place the seasoned racks in the oven at 210ยบC for 20-30 minutes. Remove from the oven and keep warm.

Denningvleis sauce Place all the ingredients, except the tamarind, in a saucepan. Mix the tamarind well with the water and pour into the saucepan over the other ingredients. Bring to the boil and simmer until the sauce is thick and shiny. Serve with the racks of lamb.

Tamatiebredie

From: Peter Veldsman - Kos van die Eeu EASY | SERVES 6-8 Prep Time: 20 MINS Cooking Time: 3 HRS 10 MINS

40

2 kg mutton, cubed 50 ml rendered mutton fat or butter 15 ml salt 10 ml freshly ground pepper 5 ml ground allspice

Modern samp

food

Ingredients

& bean stew

From: Renata Coetzee - Funa – Food from Africa Xhosa: Umngqusho

5 ml grated nutmeg 3 ml turmeric

EASY | SERVES 4

3 onions, chopped

Prep Time: 10 MINS plus

2 potatoes, peeled & cubed

overnight soaking

2 kg tomatoes, skinned, deseeded

Cooking Time: 4 HRS

and chopped 10 ml sugar

Ingredients

2 chillies

125 g beans, soaked overnight

125 ml fresh basil leaves or

125 g samp, soaked overnight

15 ml dried basil

500 g brisket, cut into cubes

5 ml caraway seeds

1 onion, chopped

1. In a large saucepan, brown small amounts of the mutton in the rendered fat or butter.

Remove and set aside.

2. Once all the meat has been browned, put

it all back into the saucepan. Sprinkle the salt, pepper, allspice, nutmeg and turmeric over the meat, stir well and simmer for 30 minutes.

3. Add the onions, potatoes, tomatoes,

sugar and chillies to the meat mixture. Simmer for 2 ½ hours until the meat and tomatoes become one. By this time the bredie should be dry. Add the basil and caraway seeds and serve with rice.

Note: Tamatiebredie, unlike other bredies, is cooked without the lid as the tomatoes draw a lot of water. All the fluid must cook away during the cooking process.

41

food

Bobotie

From: Lannice Snyman - Rainbow Cuisine The recipe was selected for an international recipe book published in 1951 by the United Nations Organisation. Bobotie is a Cape Malay creation, and they spice it up even more with cumin, coriander and cloves. A similar dish was known in Europe in the middle ages after the Crusaders had brought turmeric from the East.

When the first Dutch settlers arrived, Holland was largely influenced by the Italian cooks, and a favourite dish was a hashed meat bake with curried sauce, spiked with red pepper and “sweetened with blanched almonds”. There are many local variations, but the idea is that the mince should be tender and creamy in texture, which means long, slow cooking. Early cooks added a little tamarind water; lemon rind and

1 L water

juice is a more modern adaptation.

2 tomatoes, chopped 1 green pepper, chopped

EASY | SERVES 8

Salt, pepper, lemon juice to taste

Prep Time: 25 MINS

1. Boil about 1,5L water in a saucepan, add the beans and samp. Cook for about 3 hours,

Ingredients

replenishing the water when necessary to

1 kg minced lamb or beef, or a mixture of the two

obtain a soft but not watery consistency.

Butter and vegetable oil for sautéing

2. Brown the meat in a saucepan, add the salt,

42

Cooking Time: 1 HR 45 MINS

2 onions, chopped

pepper. Add the water and bring to the boil.

2 ml garlic, crushed

Cover and simmer until almost done. Add the

15 ml curry powder

onion, tomato and green pepper and simmer

5 ml ground turmeric

until the ingredients are cooked. Mix with the

2 slices bread, crumbled

Umngqusho, add the lemon juice to taste, heat

60 ml milk

through and serve.

finely grated zest and juice of ½ small lemon

1 egg 5 ml salt 100 g dried apricots, chopped 1 Granny Smith apple peeled, cored and chopped 60 ml sultanas 50 g slivered almonds, roasted in a dry frying pan 6 lemon-, orange- or bay leaves For the topping 250 ml milk 2 eggs 2 ml salt

1. Set the oven at 160ºC. Butter a large casserole dish. Heat the butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant.

Remove the saucepan from the heat.

2. Mix in the minced meat. Separately, mix together the crumbs, milk, lemon zest and juice, egg, salt, pepper, apricots, apple, sultanas and almonds and thenmix into the mince. Pile the mixture into the casserole and level the top. Roll up the leaves and bury them at regular intervals. Seal the dish with foil and bake for 1½ hours. Increase the oven temperature to 200ºC.

3. Mix together the topping milk, eggs and salt, you may require extra topping if you’ve used a very large casserole, pour over and bake uncovered for a further 15 minutes until cooked and lightly browned. Serve with yellow rice and blatjang.

43

Shaun Bruce Executive Chef of Zepi Grill & Bar at the SunSquare Cape Town Hotel.

GINJA: What are your favourite dishes?

Shaun: I am lucky enough to be able to create new dishes every day for Zepi’s daily blackboard specials. I spend a lot of time on food blogs and the Google machine and draw inspiration from there. If I see a dish or ingredient that piques my interest then I just follow it down the rabbit hole and see where I end up. Sometimes it’s a flop and sometimes a winner, but I guess that’s what makes my job so much fun.

G: What is your ideal ‘cooking” music?

S: HEAVY METAL!!! There is so much passion and energy that I can channel into my cooking.

G: What song best describes your work ethic?

S: Comfortably Numb – Pink Floyd G: If it were your last day on earth, where in the world would you be? (for their food) S: Faviken restaurant in northern Sweden by chef Magnus Nilsson. Absolutely amazing

Authentic TASTE

with Shaun Bruce 44

concept and food. It is housed in an 18th

chained to a desk from 8 till 5....

If I see a dish or ingredient that piques my interest then I just follow it down the rabbit hole and see where I end up. Sometimes it’s a flop and sometimes a winner, but I guess that’s what makes my job so much fun.

G: Do you have any pet peeves?

G: What is the cooking tip that changed your

S: Crowds...and queuing...and the general public

life?

really. There is a reason they keep me chained

S: Ratios. Once you’ve got these right creating

in the back, I don’t play nice with others.

new dishes using the correct base ratios of

century barn on a 24,000-acre hunting estate but only accommodates 12 diners each night.

G: If you weren’t a chef, what would you do for a living?

S: I’d more than likely be a musician. Or something in the creative line. I could never be

ginja advertorial

“

ingredients become easy peasy.

G: What would you serve up as a proudly South African dish?

Get a taste of what’s on Shaun’s menu at Zepi Grill

S: I’d probably do a modern twist on a

& Bar in the SunSquare Cape Town hotel - Mill

traditional South African Bobotie.

Street, Gardens 021 465 1311.

G: What is your favourite South African ingredient?

S: Fynbos and the huge variety of flavours you can infuse into sauces and dishes. For me it imparts an aroma of Table Mountain and brings back nostalgic memories.

G: What personal quirks do your team tease you about?

S: Haha, how I seem to work on all kitchen sections at once! I guess that’s my control freak nature coming through. And me and purées - I’m always trying to purée something new.

45

African coffee More than a Beverage, A Way of Life!

Words by Shaun Aupiais and Jessica Le Roux

46

it is one of the predominant sources of income for the average farming family. I have fallen in love with African coffee, for its beautiful taste characteristics, and also for the love and effort

drinks

Coffee is the second biggest commodity in the world and in Africa

which goes into this amazing product. Day after day we are so blessed to have such beautiful coffees – yet we don’t understand the importance and livelihood it means to African people from a vast number of coffee producing countries.

Global coffee consumption was 149.2 million 60 kg bags in 2014.

Africa contributes approximately 12% of world production. This is a lot of coffee, and the manpower that goes into this is enormous requiring far more than the average 9-to-5 job. This is not just a job, it’s a way of life!

I recently had the privilege of chatting to Tanya Sacks of 3 African Sisters in Rwanda. Tanya deals with Rwandan, Burundian, Congolese, Tanzanian and Ugandan coffees. Here she shares some of her feelings and feedback regarding African coffee and the people: "Living in Rwanda as a family, we have been inspired by the resilience and spirit of its people and their dedication and perseverance to succeed. We are striving to make a sustainable

Facing page: Coffee Farm in Rwanda.

Above: Rwanda - Processing Coffee. Credit: Tanya Sacks, 3 African Sisters Coffee.

difference in the lives of the Rwandan farming community with whom we work. We believe in working side by side, constantly supporting, encouraging and giving of ourselves.

Our mission is to uplift the lives of disadvantaged coffee farmers through transparent and traceable trade and hard work. The women in Rwanda have played an unbelievable role in the transformation of this magnificent country. As a woman, having built my own companies and now 3 African Sisters Coffee, from scratch, I embrace their spirit, dedication and significant role they play in the coffee industry here. Through our brand we have the opportunity to market their coffee to the world. We are uniquely able to follow the bean from the tree to the cup. Each washing station has about 600 small scale farmers and so we hope to make a great impact, but strive to always do more. Our mission is to form a trust, an understanding and a friendship with the

47

drinks

Work Time.

Credit: Tanya Sacks, 3 African Sisters Coffee

farmers which will take time to build. This

At AFCA we are doing a four year project,

country has a sad history and thus they have

together with other organizations to

difficulty to trust and believe."

promote coffee farming as a family

The impact that Tanya and Marc have had

business. These smallholding farmers also

on these people gives hope for the future of

need education, from basic book-keeping,

African coffee. As a coffee community, we

to being able to apply for a loan during

have the privilege of watching it continually

the time when inputs are needed, as well

grow from strength to strength!

as being able to feed their families during the off season, pay school fees and other

Africa has not been trouble free and many

necessities. Food security is a major factor

countries have been torn by civil war or

and there is, therefore, the need to grow

genocide. Even through all this hardship,

other crops to achieve this".

they have used the land effectively to harvest and produce a wonderful product

I’ve been exposed to some of the most

that the world has daily rights to: a

amazing coffees in the world yet, until

magnificent cup of Africa’s liquid gold!

now, I’ve not been able to match the complexity and uniqueness of African

48

I also recently had the privelege of having

coffee. From the shores of Lake Kivu,

a conversation with Sarah Schach of AFCA

Rwanda to the Majestic Hills of Ethiopia,

(Africa Fine Coffees Association). Sarah had

nothing can match the creamy body,

this to share:

vibrant,fruity acidity and full bodied

"An estimated 4.7 million smallholding

balance of these amazing coffees. They

farmers in Africa grow coffee. 75% of the

blow my mind and taste buds. The story

farming work is done by women. If gender

behind African coffee is huge and I’ve

issues are addressed correctly, productivity

only skimmed the surface of this beautiful

could increase substantially, and premium

African product that extends it’s beauty

quality coffee output could be increased

and flavour to the world. There is so much

by more than 20%. The potential for

more than flavour, character and balance

African coffee is enormous, and with good

that defines a cup of Africa’s finest. There

agricultural practices being implemented

is heritage, integrity, respect, love and

by smallholding farmers, they will be able to

passion that goes into this product. Spare

have a sustainable income and therefore an

a thought for this the next time you are

improved lifestyle.

drinking a cup of African coffee!

“ Africa contributes approximately 12% of world (coffee) production. This is a lot of coffee, and the man power

that goes into this is enormous requiring far more than the average 9-to-5 job. This is not just a job, it’s a way of life!

What's in

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

Fruit Avodados, apricots, Cape gooseberries, cherries, grapefruit, guava, kumquats, kiwi, limes, melons, mulberries, naartjies, oranges, paw paw, peaches, plums, rhubarb, spanspek, strawberries, tomatoes and watermelons.

Vegetables Asparagus, artichoke (globe), baby marrow, beetroot, beans, broad beans, broccoli, cabbage, cauliflower, celery, courgettes, garlic, green beans, leeks, mushrooms, mielies, new potatoes, parsnips, peas, rhubarb, spinach, Swiss Chard, spring onions, turnips and waterblommetjies.

Herbs Basil, bay leaves, bloody sorrel, bulb fennel, calendula, cat mint, chives, dandelion, dill, fennel, French tarragon, garden cress, garlic chives, lavender, lemon grass stems, lime leaves, marjoram, mint, nasturtiums, nettle, oreganum, parsley, rocket, rosemary, sage, sorrel and thyme.

Available All year long . . .

Banana, butternut, carrots, cucumber, lemon, lettuce,

onion, pineapple, potato, pumpkin, radish, squash and sweet potato.

Guavas tropical twist

50

food

We take a look at the varieties and benefits of this underated fruit Guavas seem to have originated in the equatorial

cultivars but the one most commonly used and

region of the Americas. ”Seem to” because they

traded is the Psidium guajava, or apple guava.

have since spread to tropical and subtropical

Because of the variety available there are probably

regions around the globe! Currently the country

as many ‘recommended’ ways to eat them, “cut off

producing the largest quantity of guavas is India,

the end with the stalk, scoop out the pulp and eat

providing over 35% of the world’s consumption or

it”, “peel and eat it like an apple” and “just eat it skin

over 15 000tonnes. Guavas are also one of the few

and all” being only three of the many I have seen.

tropical fruits that can be grown to produce fruit

This seems to depend on the skin type, thick or thin,

in pots, making them attractive to home growers.

bitter or sweet.

They can produce fruit from age four to around twenty.

The fruit is not the only part of the tree that is used, sawdust from the timber is used to smoke chicken,

Still using orange juice for your vitamin C intake?

fish and other meats. Leaves and branches are used

It’s high time we change our views in that regard.

on the braai (barbecue) fire to add flavour to the

Guavas contain over four times more vitamin C than

meat being cooked.

“

oranges, along with a similar sugar content, slightly more energy and a higher carb count. They are

When it comes to dessert, personally, I have

extremely versatile, able to be eaten raw or cooked,

difficulty deciding whether to have stewed guavas

drunk as a tasty juice and even as a ‘twisted’ ice

and custard or baked guava tart. Then again, what

cream (see recipe).

about the Ice-cream I mentioned? Why choose just one? With all the health benefits of guavas let’s

There are many different varieties and

have a different one every day!

Still using orange juice for your vitamin C intake?

It’s high time we change our views in that regard. Guavas contain over four times more vitamin C than oranges.

51

Guava ice cream with a twist

easy | Serves: 8-10

Simmer for about 10 minutes until

Prep Time: 2 HRS 30 mins

the sugar has dissolved. Set aside

FREEZING Time: 3 HRS 45 mins

and allow to cool completely before

Ingredients

hours.

375 ml water

2. Top and tail the guavas and

250 ml granulated sugar

cut into quarters, blend and strain

1 vanilla pod, seeds scraped out, use

through a coarse sieve, pressing out

the pod

all the liquid. Remove the syrup from

1 cinnamon stick

the refrigerator, and strain. Combine

1 star anise

the guava liquid, syrup and add the

Lemon zest

lemon juice and cream and mix well.

8 ripe guavas

3. Pour the mixture into a plastic

10 ml lemon juice

bowl/ container and freeze for

85 ml cream

45 minutes. Once the edges start

1. Combine water, sugar, vanilla

52

storing in the refrigerator for 1 to 2

to freeze, remove and stir vigorously and place back into the freezer

pod, cinnamon stick, star anise,

for 30 minutes. Repeat this process,

lemon zest in a saucepan and

it should take from 2- 3 hours

bring to a boil, stirring occasionally.

to freeze.

Find your

SANCTUARY

Sanctuary Chief's Camp

54

travel

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A stay with Sanctuary Retreats is an opportunity to experience nature in truly luxurious style in the hands of the experts.

Sanctuary Makanyane Safari Lodge, the latest addition to the Sanctuary Retreats portfolio of luxury safari lodges and camps, is an exclusive lodge situated in the premier game viewing Madikwe Game Reserve.

Named after the African wild dog which can be found in the surrounding landscape, Sanctuary Makanyane Safari Lodge features just eight glass fronted suites hidden in the lush riverside forest.

Designed to have minimal environmental impact, the lodge was

Sanctuary Baines' Camp

55

travel

Experience nature on your doorstep at Sanctuary Makanyane Safari lodge

Sanctuary Makanyane Safari Lodge star view sleep out

constructed from local stone, wood and thatch allowing

Each air conditioned suite offers total privacy with its own

guests to continuously experience the natural beauty of

private sun deck and outside lounge. The bathrooms are

their surroundings.

equally luxurious with roll-top bathtubs, double sinks, indoor and outdoor showers and floor-to-ceiling sliding

The stylish main lodge sits on the edge of a ravine

doors which open the entire bathroom to the bush.

overlooking a waterhole frequently visited by game and

Hidden deep in the bush on the lodge's private ground

has a spacious lounge and dining area which opens out

is a secure, raised star view sleep out hide. Here guests

onto a wide wooden outdoor deck, with spectacular views.

are given the unique opportunity to spend a romantic

The boma, an open air dining area enclosed by trees and

night under the African sky and spectacular stars,

a perfect place to enjoy gourmet dinner next to a blazing

surrounded only by lanterns and the African bush, a truly

fire, is situated conveniently close to the main lodge. Fine

unforgettable experience!

wines from the award-winning wine list complement

56

exceptional cuisine created by the team of internationally

The ultimate safari experience is made complete when

trained chefs. The lodge features an air conditioned gym

combining Sanctuary Makanyane Safari Lodge with

and a swimming pool. Guests can also enjoy a pampering

Sanctuary’s lodges and camps in Botswana.

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Sanctuary Stanley’s Camp set on a private concession

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Sanctuary Stanley’s Camp Elephant interaction

Sanctuary Chief’s Camp, Moremi Game Reserve

tents that look out over the floodplains. This is the home of

Concession in the Moremi Game Reserve on Chief’s

a unique elephant interaction activity in partnership with

Island, one of the many islands created by the seasonal

the ‘Living with Elephants’ foundation enabling guests

floodwaters of the Okavango Delta. The area is known

to explore the delta on foot with three semi-habituated

as the predator capital of Africa. The 12 luxurious guest

orphaned elephants.

pavilions all have their own private decks as well as indoor and outdoor showers.

Sanctuary Baines’ Camp is set on raised platforms above the Boro River in a private concession bordering the

Sanctuary Chobe Chilwero a luxurious lodge, with only

Moremi Game Reserve. Featuring just five suites, each has

15 thatched cottages, is located on the edge of Chobe

a private deck where a private ‘star bath’, can be enjoyed.

National Park, home to the largest remaining population

Each suite also has a four-poster “sky bed” that can also

of elephants in the world. The lodge also houses a full-

be rolled out onto the candlelit wooden deck for a night

service tree-house spa. The honeymoon suite offers extra

under the African star filled night sky. Fall asleep under

intimacy – with a private plunge pool and deck where

the stars and wake up to the sound of the African dawn

romantic dinners can be served under the stars. There is a

chorus.

photographic safari boat with rotating seats to capture all angles and the split-level swimming pool is the ideal place

Sanctuary Chief’s Camp is in the exclusive Mombo

to end a safari day.

57

travel Exclusivity and romance at Sanctuary Makanyane Safari Lodge

58

Award winning wine cellar at Makanyane Safari Lodge

GETTING THERE Sanctuary Makanyane Safari Lodge is approximately 4 hours’ drive from Johannesburg. The Madikwe Game Reserve airstrip which is only 15 minutes away from the lodge is a quick one hour flight from OR Tambo International Airport.

SPECIAL READERS OFFER Enjoy a complimentary chef’s interaction experience where the chef on duty will discuss and provide insight and tips on how the meals on the dinner menu were prepared. Guests will also receive a complimentary bottle of sparkling wine and fruit platter on arrival. Simply book a minimum 2 night stay for 2 people at Sanctuary Makanyane Safari Lodge and quote “Ginja” to receive your special Sanctuary Retreats experience RATES South African residents enjoy special rates of R5400 per person per night and include all meals, two daily game viewing activities and transfers to and from the Madikwe airstrip. Valid until 30 April 2016. Terms and conditions apply.

For more information or to make a booking please contact us at reservations.safrica@sanctuaryretreats.com or call us on +27 11 438 4650 or visit sanctuaryretreats.com

“ Each property is completely individual in its design yet all have the same aim: to allow guests to have a “real” experience and enjoy a more natural kind of luxury

in properties that have a strong commitment to conservation and responsible tourism.

59

The meat was preserved and hung to be dried for a fortnight after which it would be ready for packing in cloth bags. This would then be used in the place of fresh meat in the potjie (see elsewhere in this issue).

Today it is largely enjoyed as a snack whilst watching sport such as rugby.

Originally the curing process was used to preserve The indigenous populace of Southern Africa, such

all kinds of meat in South Africa. However today

as the Khoisan preserved meat by slicing it into

biltong is most commonly made from beef, primarily

strips, curing it with salt, and hanging it up to dry.

because of its widespread availability and lower cost

After European settlers (Dutch, German, French)

relative to game. For the finest cuts, fillet, sirloin or

arrived in southern Africa in the early 17th century,

steaks cut from the hip such as topside or silverside.

they improved the curing process by using vinegar,

Other cuts can be used, but are not as high in

saltpetre and spices including pepper, coriander

quality. Ideally the meat is marinated in a vinegar

and cloves.

solution (grape vinegar is traditional but balsamic and cider also work very well) for a few hours, then

The local title ‘biltong’ came from the Dutch settlers,

poured off before the meat is flavoured.

bil meaning rump and tong a tongue shaped strip. The need for preservation in the new colony

The spice mix traditionally consists of equal

was urgent. With indigenous game in abundance,

amounts of: rock salt, barbecue spice (usually

traditional methods were available to preserve

containing the ‘hot’ spices like paprika and cayenne

large quantities of meat, in a hot climate. There

or chilli powder), whole coriander slightly roasted

was no other way to prevent spoiling. Biltong as it

and roughly ground, black pepper and brown sugar.

is today evolved from the dried meat carried by the

This mix is then ground roughly together, sprinkled

wagon-travelling Voortrekkers, who needed stocks

liberally over the meat and rubbed in. Saltpetre is an

of durable food as they migrated from the Cape

optional extra and can be added as a preservative

Colony north and north-eastward into the interior

(necessary only for wet biltong that is not going to

of Southern Africa during the Groot Trek (Big Move).

be frozen).The meat should then be left for a further

CUT & dry

60

few hours (or refrigerated overnight) and any excess liquid poured off before the meat is hung in the dryer. Once dried it is best stored in cloth or paper bags as storing in plastic for any length of time can result in mould formation. The “biltong enthusiast” will tell you that it should NEVER be kept that long!

1.

exploring africa

Kenya

This is the first article of our exciting series on African Food, written by John Aritho, who is the General Manager of the Marine Parade Garden Court in Durban.

62

food Kenya is well known for its wildlife, long

biryanis, pickles, maandazi (a doughnut like

distance runners but not so much for its

snack) and samoosas.

food, I have to admit. Having said this, Kenyan cuisine is an interesting blend

Kenya is a true African multi-cultural

of influences from our neighbours from

country influenced by the collision of these

Europe, India, and the Arabian Peninsular.

three cultures in one fertile green country.

This has greatly affected the daily staple

It is quite debatable that African Cuisine

food in Kenya to date and most households

does not have much flavour and that hardly

will have mixed Arab, Indian, European and

any spices are used in their dishes. But the

African influences in their menu.

arrival of Arab traders at the turn of the 18th Century in search of slaves and raw

Growing up as a little child in Kenya,

materials, brought influences from the East

I remember going to school with my

such as spices and a new way of cooking.

packed lunch from home, only to be totally attracted to the highly aromatic biryanis

The Portuguese originally set foot in Kenya

from my Indian classmates and the Cottage

in 1496 and with them came food items

Pie lunches from my European classmates.

from the new found land of Brazil, such as potatoes, maize and sweet potatoes, these

I would look woefully at my lunch box

soon became the source of staple foods in

of ‘grains’ which Kenyans call Githeri

what later became a British Colony.

consisting of beans, maize, potatoes, cabbage and some carrots all boiled or

When the British ships went sailing along

lightly fried and steamed over a long period

the East African Coast, they started to

of time until the stubborn maize softened –

explore inland, and soon they required

pretty much flat to the taste buds.

labour to lay the new railroad, and then, along came the Indians in the late 19th

The only way I could taste these beautiful

Century.

‘foreign dishes’ was to trade my maths and

The Indians brought with them great

science answers for some spoonfuls of the

flavours in the form of spices, chapattis,

mildly spicy and well flavoured dishes.

63

My Mum never guessed why I always looked scrawny despite large lunch boxes. These “tastings” must have started my love for food, various cuisines and flavours, and eventually a career in a food related industry.

Kenyans are well known for their love of meat and in particular goat’s meat and they share a common thread with the South African ‘shisa nyama’. The Kenyan counterpart is called Nyama Choma, which literally means roasted meat. The goat meat mainly consists of ribs and whole leg of goat which is slightly seasoned with salt, and then placed over a braai grid so that it sizzles away over hot coals. This is one of Kenya’s delicacies, and if you visit a Kenyan home, especially during a festive period, goats will be found running scared around the garden, while the chickens chuckle on the side! Goat is usually eaten with ugali which is a type of pap, but more solid, and kale, which Kenyans call ‘sukuma wiki’ literally meaning ‘push the week’, as a bundle of sukuma wiki can make 7 meals in various forms for the week! Finally, the Kenyans own salsa, kachumbari, which is finely chopped tomatoes, onions, coriander and green or red chilies, is served with the goat.

Nyama Choma This type of meal is usually washed down with copious amounts of beer creating wide spread cases of gout due to the high protein content and years of ribs and beer.

food Ingredients

pepper and mash the mixture with a fork or

1,5 kg beef short ribs or spare ribs

wooden spoon.

Salt and pepper, to taste

1. Season the ribs with salt and pepper.

2. Grill on a gas or charcoal grill over

Kenyan cuisine has, over the years, developed with the times but the one ever present word is variety, as the flavours vary from the coastal

medium-high heat for an hour. Alternatively,

people that live around magical Mombasa,

roast in the oven at 300°F (150°C) for 1½ to 2

Lamu and Malindi to the savannah Masai

hours. The meat should be dry and chewy.

staple diet of meat and very little starch or vegetables to the inland towns of Kikuyu, Kamba, Kisii and Luyha, and finally to the

Irio

land of Obama and Lupita that swear by fish, sardines and ugali.

Kenya is a land of contrast and its food is

An all time favourite of mine, and a staple

a true picture of the world cuisines on an

food for the most populous tribe in Kenya,

African plate.

is called Irio, which is a hearty mashed potato dish.

Follow me on my next African Affair as we move towards Tanzania and Zanzibar.

Serves 4

Ingredients 500ml corn 500ml red kidney beans 4 potatoes, peeled and quartered 500ml spinach Salt and pepper

1. Place the potatoes into a pot, cover with water, and boil until soft, about 10 to 15 minutes. Set aside.

2. In a large saucepan, combine the corn, beans, and spinach and cook over low to medium heat until vegetables are soft.

3. Add the potatoes. Season with salt and

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s i u c. lo t d l o p i le

urnalist, o J , t is n a t o Doctor, B et & Cook Author, Po

68

ra ancois Ferrie Words by Fr

food If the paper he edited had not closed down, he might not have gone abroad. If he had not been in need of money while studying to be a doctor, he might not have washed pots at The Ritz and might never have developed a passion for food. If he was not a journalist in the first place, he might not have penned down the traditional treasures found in his cook books. A circle of life…

My grandmother was an avid fan of

under martial law. The newspaper was

classic Afrikaans cook book. Leipoldt also

Leipoldts’ cookery. When she made

suspended and Leipoldt went abroad.

wrote a book on Cape cookery in English,

tamatiebredie, she always said, “Dit is

which was published after his death in

nou Oom Louis Leipoldt se resep” (This

In 1903 he enrolled as a medical

is Uncle Louis Leipoldt’s recipe). Walking

student at Guy’s Hospital in London.

home from school, I could smell the

While studying, he had to make extra

He was an expert on Cape cookery

delicious aroma of Uncle Louis’ tomato

money and got a job as a pot washer

which he learnt at the hands of Ayah

stew a few houses away; salivating

at The Ritz. Here he met Auguste

Hanna who was reputed to be the

I would run home only to be given a

Escoffier, a great master of the kitchen

best cook in the Cape Colony. He

sandwich … and told to wait for dinner. It

who awakened a passion for food in

realised that the recipes were seldom

was a long wait.

the young Leipoldt. In 1907 he won the

written down, but passed on from one

Treasurers’ Gold Medal in both surgery

generation to the next. Fortunately,

and medicine and only two years later

some families did write down their

became a Fellow of the Royal College of

recipes and thereby contributed to the

Surgeons. He was still an undergraduate

treasures published by Leipoldt.

Christiaan Frederik Louis Leipoldt was born on 28 December 1880 in Worcester. He was an especially gifted child who learnt to read quite young; by the age of 10 he had already read Dante, Bunyan, Milton, Racine and Scott.

At home he spoke English, German and Dutch. At 13, a story of his appeared in the Cape Argus, after he had already

“

1947 as Leipoldt’s Cape Cookery.

when he became the editor of Sir Henry Burdett’s medical weekly.

When he returned to South Africa from Europe in 1914, he started to collect

His book, Kos vir die Kenner (Food for the

these old “recipe” books. “Although

Connoisseur), first printed in 1933, is a

I had, at the time, no intention of

won a competition in the Boys Own Paper, 6000 kilometres away.

Journalism was his first profession, and at the age of 19 he became the editor of the rather radical South African News, after the editor had been imprisoned

He was an expert on Cape cookery which

he learnt at the hands of Ayah Hanna who was reputed to be the best cook in the Cape Colony.

69

food

“ Many found Leipoldt a disturbing, colourful, scholarly extrovert.

Actually, he was a loner who would escape into his own private world.

Now and again he would escape to the Cederberg which he loved dearly,

there he would sleep under the stars and spend time looking for wild herbs and studying plants.

70

emulating Viel or any other great collector of

adorned with a few lumps of butter and put

books on food and drink, I found the task of

into the oven to bake.

comparing and collating so entrancing, the search for recipes in manuscript so exciting,

Leipoldt did not suffer fools gladly and

and the pride of possessing interesting

although he was an excellent host, he had no

rarities so uplifting, that what had begun as a

patience with people who asked him questions

passing fancy, remained as a serious and not

in a shop or library on how to prepare food.

altogether unproductive study,” he wrote.

Brian Lello relates the following story in the foreword to Leipoldts’ Cape Cookery:

Leipoldt had a great appreciation of the

To a gushing woman who asked him how to

wines of the Cape. He always had wine at the

prepare a quail, he replied with great unction:

table during meals and his foster children,

“Dress a large turkey and place inside of it

Jeff and Peter, were also allowed wine as

a korhaan; inside of this a chicken which

teenagers. They had to describe what they

enfolds a partridge. Within the partridge

could smell and taste, which was not easy for

place your quail. Season well and bake and

the youngsters.

baste with care. Your quail will emerge with unbelievable succulence when you have

He did not like to cook daily food; he had a

discarded the rest …” He stomped off as she

cook to do that for him and the boys. When

stewed in confusion.

he entertained, he and he alone did the cooking. He did not like measurements and

Many found Leipoldt a disturbing, colourful,

felt “others could write medical prescriptions

scholarly extrovert. Actually, he was a loner

for food” instead of cultivating their flair

who would escape into his own private

and instinctive taste. In his recipes you will

world. Now and again he would escape to the

find phrases like a hint of spice, a morsel of

Cederberg which he loved dearly, there he

tangerine peel or a slither of cinnamon …

would sleep under the stars and spend time looking for wild herbs and studying plants.

A recipe for Baked Crayfish illustrates this point perfectly:

He left a great legacy of literary works, but

The meat is pounded with whatever spices,

many will remember him for his contribution

herbs and nuts your fancy may fix on (one of

to our culinary heritage.

the oldest recipes mentions among the herbs, lavender, among the spices, cardamom, and

Bibliography:

among the nuts, pistachio), butter and soaked

Kos vir die Kenner, C. Louis Leipoldt

bread. It is salted to taste, mixed with cream

Leipoldt’s Cape Cookery, C. Louis Leipoldt

and put back into the shell, which is then

Leipoldt, J.C. Kannemeyer

food

Mentorship at the helm The third annual Cape Legends Inter Hotel Challenge,the brain child of Showcook.com’s Annette Kesler and Chania Morritt-Smith partnered by Cape Legends fine wines, culminated in a glittering awards celebration at the Southern Sun Cape Sun, on Friday 14th August 2015.

Chef Charmainne Deacon from the Cape Grace and her Braised Pork Neck dish.

This is a national initiative with 25

our Tourism Industry, one of the

hotels from the Cape to Gauteng,

growth areas that needs constant

Port Elizabeth and KwaZulu-Natal

encouragement. In South Africa

on board, all part of a remarkable

it is noted that culinary tourism is

family of top hotels known for style

growing dramatically with tourists

and gracious expertise. This is a

visiting Gugulethu, Soweto and

unique occasion, an event that is

many other townships for dynamic

owned by the hotels themselves,

and colourful introductions

which is viewed by them as the

to our local dishes, an African

Hotel Oscars!

cuisine that is rapidly becoming a new and fresh taste sensation

The aim of the Cape Legends Inter

internationally.

Hotel Challenge is to encourage development in the hospitality

2015 saw the introduction of

industry that will give a much-

the Skills Exchange Development

needed leg up to young talent.

Programme per region and

It is encouraging to see that

this year leading Chefs from

mentorship, recognition of talent

Seychelles, Davinder Rawat

and enthusiasm has resulted in

(Paradise Sun) and Cursley Lebrass

upliftment, a part of the Cape

(Maia), from Mauritius, Chef Vikash

Legends Inter Hotel Challenge

Coonjan (One&Only Le Saint

from the beginning. What we

GĂŠran) and from Abu Dhabi, Don

can do for each other is to use

Chandana Ratnasiri Munasingha

this collective energy, which

(Southern Sun Abu Dhabi Hotel)

will have a huge ripple effect on

were invited to Durban.

The panel of top judges was

Durban at Unilever Food Solutions

headed by Paul Hartmann of

in their state of the art kitchens

South African Chefs Academy and

and in Cape Town at the South

Chris de Klerk of Cape Legends

African Chefs Academy. The final

and included Brian McCune

was held in Cape Town in July. Each

(Accredited judge of the World

of the hotels represented was

Association of Chefs Society),

paired with a wine estate making a

Heinz Brunner (Honorary Lifetime

formidable team!

President of the South African Chefs Association and past Vice-

The winners of the Chef Category

Chairman of the World Body of

were: (Hotel and wine estate

Chefs), Wolfgang Leyrer (past

pairing in brackets).

Executive Chef of the Carlton

1st Charmainne Deacon (Cape

and part of the Culinary Olympics

Grace & Lomond) with her winning

team and now Hospitality

dish Braised Pork Neck, Confit Pork

Consultant), Manfred Reinhart,

Cheek Pommes anna, gem squash

Marieta Human (Nutritionist

purĂŠe and ginger-spiced jus paired

representing South African Pork

with Lomond Pinot Noir 2013.

Producers’ Organisation), Michelle

2nd Robyn Marney (Radisson Blu

Grimbeek (Cape Wine Academy),

Waterfront & Plaisir de Merle) and

Higgo Jacobs (South African

her Khoisan Sea Salt and pepper

Sommeliers Association), Neil

hot smoked salmon, lime and pea

Grant (Restaurateur & Sommelier),

mousse, baby beetroot, tomato

Samarie Smith (Media 24),

and dill jelly, quail egg, micro herb

Bennie Howard (CWM), Sandy

salad with chilli and coriander Rio

Harper (CWM), Germain Lehodey

Largo olive oil vinaigrette paired

(Sommelier), Fatima Stanley (City

with Plaisir de Merle Merlot 2012.

& Guilds External Verifier), Janine

3rd Mukhtar Alli (Beverly Hills &

Dixon and Johan Oosthuizen

Fleur du Cap) and his clear tomato

(International Hotel School) and

gazpacho with a hint of vanilla,

Craig Elliott, Executive Head Chef

accompanied with Lancewood

of Unilever Food Solutions South

char-grilled red pepper cultured

Africa.

cream, pancetta and a Rio Largo

Above: Chef Robyn Marney from the Radisson Blu Waterfront and her Hot Smoked Salmon dish.

Below: Chef Mukhtar Alli from Beverly Hills and his Clear Tomato Gazpacho dish.

Photography by Franz Lauinger of showcook.com

infused micro salad paired The regional cook-offs took place

with Fleur du Cap Unfiltered

in June, in Johannesburg and

Chardonnay 2014.

73

A twisted tradition

From the truly traditional koeksisters to our own boozy twist... a selection of one of SA's sweet treats.

74

food Koeksisters appear to have taken their

2 thin slices ginger or 2ml ground ginger

strange name from two eccentric Dutch

Finely grated rind and juice of 1 lemon

sisters who unwittingly? caused future

For the dough

generations great challenges by plaiting

500 g (1litre) cake flour

their doughnuts. This caused Lannice

30 ml baking powder

Snyman to make the following observation

2 ml salt

“in the late 1700’s the worth of many a

50 g butter, cut into small blocks

wife was measured by the quality of her

1 egg

koeksisters – syrupy Batavian delectations

250 ml milk, sour milk or buttermilk

which are among our most popular (and fattening) traditional treats.”

Syrup Combine the ingredients in a large

This, of course, creates a challenge for many

saucepan and bring to a boil, stirring until

a sweet-toothed cook “What extra twist

the sugar dissolves. Boil without stirring for

can I put on this delectable treat?” In this

about 5 minutes to form a light syrup. Strain

issue you will find two of these variations,

into a large bowl. Cool, then refrigerate until

Boozisters with a spicy, brandied syrup dip

well chilled.

and Cass Abrahams’ Cape Malay ‘untwisted sisters’ with desiccated coconut.

Traditional Koeksisters Recipe by Lannice Snyman EASY | Makes: 36 Prep Time: 2 HRS 30 mins Cooking Time: 30-40 mins

Ingredients

Dough

1. Sift together the flour, baking powder and salt. Rub in the butter until the mixture is finely crumbled. Whisk the egg with 200ml of milk, add the flour mixture and knead to make a soft, pliable dough.

2. Add remaining milk only if the dough is too stiff. Form into a ball, wrap in waxed paper and chill for a couple of hoursovernight if at all possible.

3. Roll out on a floured surface to a thickness of 10mm. Cut into oblongs 8

For the syrup

cm by 4 cm, and cut each into three strips

500 ml water

almost to the top. Plait together and pinch

1 kg sugar

the ends tightly to seal. Place on a tray and

2 ml cream of tartar

cover with a damp tea cloth.

75

food

“ in the late 1700’s the worth of many a wife was measured by the quality of her koeksisters –

syrupy Batavian delectations which are among our most popular (and fattening) traditional treats.

4. Deep fry a few at a time in hot oil,

sticks, cloves, cardamom pods, naartjie

turning constantly. Watch the heat:

peel, ginger, lemon juice and zest in a

koeksisters take 2-3 minutes to cook

saucepan and bring to a boil. Stirring

through and turn a deep golden brown.

occasionally until sugar dissolves. Boil

Drain briefly on kitchen paper, then dip

for 5 minutes without stirring to form

while still hot into cold syrup. (If it warms

a light syrup. Cool the mixture to room

up, place the syrup in a larger bowl of cold

temperature, strain into a large mixing

water with ice blocks.) Drain excess syrup

bowl and store in the refrigerator until

back into the bowl and drain koeksisters

needed.

on a rack.

DOUGH

Ginja Boozisters EASY | Makes: 36

Refer to the above traditional koeksisters for dough method.

Cooking Time: 30-40 mins

Cape Malay Koeksisters

Ingredients

Recipe by Cass Abrahams

For the syrup

EASY | Makes: 25

500 ml water

Prep Time: 1 hr 40 minS

250 ml brandy

Cooking Time: 30 minS

Prep Time: 2 HRS 30 mins

1 kg sugar 2 cinnamon sticks

Ingredients

2 cloves

For the koeksister mixture

2 cardamom pods

6 medium potatoes, peeled and quartered

Peel of 1 naartjie

250 ml milk

2 pieces of ginger

60 ml vegetable oil

60 ml Juice of a lemon

60 g butter, melted

Lemon zest

1 large egg, lightly beaten

For the dough

10 ml instant yeast

Refer to the above traditional koeksisters for

60 ml sugar

dough ingredients.

5 x 250 ml snowflake cake flour 5 ml salt

76

Syrup

5 ml ground ginger

Combine water, brandy, sugar, cinnamon

5 ml ground cloves

2.5 ml cardamom

until doubled in volume (about 1 hour).

5 ml ground naartjie peel

3. Knock down the dough and turn out

2 ml ground cardamom

onto a well-floured surface. Form into

5 ml whole aniseed

oblong shapes (60mm/6.5cm by

Vegetable oil for deep frying

25mm/ 2.5cm) or balls and allow to

For the syrup

rise for 15 minutes.

250 ml water

4. Deep fry in hot oil until golden brown.

250 ml sugar

Remove with a slotted spoon and drain on

1 cassia stick

paper towel.

2 cardamom pods Desiccated coconut for sprinkling over

SYRUP Place all ingredients in a saucepan and

KOEKSISTER MIXTURE

1. Boil potatoes in water until soft. Drain

bring to the boil. Stir over low heat until syrup forms a film on the spoon.

and mash roughly. Add milk, oil, butter

Dip koeksisters in hot syrup

and egg and mash very finely, making sure

and sprinkle with coconut on

there are absolutely no lumps.

all sides.

2. Place yeast, sugar, flour, salt and all the spices in a large mixing bowl. Add mashed potato mixture and mix well to form a smooth dough. Cover dough with cling wrap and leave in a warm place to rise

77

ginja advertorial

MILK TA RT

is 12cmX3 6cm. Onc e comple thirds, tur te fold in n and re IN G R E D to to th IE N TS peat. Refr e rest of for 20 m igerate the milk inu tes an For the and place o v d rough-pu e r re a medium p e p a ro t f c th f e e s p s astry: heat. Co until you 250 g S m ok the m h ix nowflake a tu v e re made 6 fo You shou over a g ilk cake flou ld have a entle hea lds.

5 ml fine r c o n t, stirring m s salt tantly, un arbled eff with the til it has ect bu tter.

250 g bu thickened Allow to tter, at ro .

3. Prehea c o o l o s m ligh tly. temperatu bu t not to t th e o 3 v . e re, n B o sof t e a a t t 260 degre Celsius us the egg yolks with ing the lo 180-200 m es sugar un wer heat l cold wa the o ti n l it is pa ly . te element Ensure th r For the le and cre ere is an A d filling: d amy. to the co in the ov oven tray oked milk en during 500 ml m mix ture a place bac ilk preheatin this will e nd k on a lo g as nsure the 1 orange w heat to th e p e a a g s llo g try is we s to cook w cooked. R ll oll ou t th 35 g Sn sligh tly. overheat. e puff p owflake C Do not lin e a s a y tr ke Flour our tart y, and 60 g sug tin. Cu t o ar ff the e bu t keep dges, 2 large e in mind n ggs, sepa ot to squ the rims e ra e z te RECIPE e d as this w Pinch of

BY GIN ill ruin th salt pastry eff JA CHE e p uff For the F, FRAN ect. Prick candied COIS F th e th b o e tt o ra o ERREIR p m astry usin nge peel: o f 2 orange A g a fork 4 . s B eat the e for 15 min and free gg whites ze 250 ml s u te s . p to e ugar ak and fo a sof t 4. Remov ld into th e the pa 125 ml w e custard m ix s tr tu y ater re fr . freezer, om the line with 5. Spoon wax pape pour in a the mix tu r and sufficient re into th p Roughastry tin amount o e lined to preven p u ff pastr a n f d b b e a a t ke n s the pastr in a preh oven at y: 1. Sieve th y eated fr o r 2 m ising. Bake 00 degre e flour a over e Celsius nd salt in it blind fo m large bow in u fo te r r s a .

10 minu tes then lowe 15 Remove l. Cu t the , from the r the tem bu tter (a and once temperatu oven perature t room degrees c re-bu t no o to o l, ligh tly d 200 Celsius, re t too sof ust with cinnamon medium s move the t) into fine and bake ize cubes and sprin w e ig h t fo k r another le and add w ith the Coat the c a to n d 10 ie fl 5 d o m . Add the ur. inu tes. bu tter wit orange p eel. milk tart h the flo gradually ur, then mix ture a bake usin add the n d g c th o ld e water. Us lower he a palette ca n d ied only for e at elemen knife to ora n ge 10 minu te t slice the mix ture th s at 200 pee l : fl R o u emove th r C e ls en combin degrees ius. Remo e peel from e until it ve and le ball of do the orang d fo is t r c a re m a bou t 40 rd any p ugh. Add s a st for e, minu tes o ith. Bring more cold needed. F r y u our s w n a ater if set. ucepan to til it is w orm into ell a boil, re square u hands, clin duce the sing your and simm g wrap a heat e r th e peel to nd refrig 20 minu te erate for excess p remove a s. ith. This ny F IL L IN G should take : 2. Flour th minu tes, s a e surface b o u tr t 1. a 3 in the pe Gently h and rolling Place the eat the m el, and s off the p pin. crape dough on ilk with th it h o f .

C th u e t th e zest into thin e surface orange a using the set aside strips an nd allow , rolling pin . In a sa for 15 min d it to infus sligh tly fl u cepan co the dough u e te s s . a u tt S g e mbine the a e n r t th vertically a n e d m to w ilk a cool. ter and aside and horiz Roll the d the peel cook until ontally. ough in o and it is trans 2. Use a ne directi lu lit tle of th c e nt. Drain on until it p e e ls in e the c a ooled milk moisten th sieve and to e flour. coat with Store in Add the s ugar. an airtigh mix ture t containe use when r and needed.

#bakehappy

In a

(COCO)

nutshell This palm fruit has been overlooked and under-appreciated for many a year. Lately coconuts have taken a stand and shown their true worth...

Words by Denise Lindley

80

food Do you remember when coconut oil was only sold in pharmacies in South Africa, for medicinal purposes?

Also when you could only buy desiccated coconut in shops, and you were warned that it was so high (87%), in 'bad for you' unsaturated fat, that it was very harmful to your health and that it would push your cholesterol through the roof?

Only recently it has been reincarnated as one of nature’s super foods with amazing healing powers, which can, in fact, assist with weight loss, and have a therapeutic effect on brain disorders such as Epilepsy and Alzheimer’s. The coconut palm is known as “the tree of life” in the Pacific Islands, as the locals realise that using products from the coconut do have these incredible properties. In fact it has been found that coconut oil contains medium chain fatty acids which are metabolised differently from the long chain fatty acids.

Coconut oil has various other uses apart from being used in cooking. Many people are using it for cosmetic purposes, to improve the health and appearance of their skin and hair.

Studies on people with dry skin show that coconut oil can improve the moisture and lipid content of the skin.

The oil can also be very protective against hair damage and one study shows its effectiveness as sunscreen, blocking about 20% of the sun’s ultraviolet rays.

Another application is using it as a mouthwash in a process called oil pulling which can kill some of the

81

harmful bacteria in the mouth, improve dental health and reduce bad breath.

Coconut water is a very versatile product and can be consumed as a drink or used in cooking. It has become very popular as a sports drink due to its electrolyte content, it is low in calories, fat and cholesterol free, super hydrating and helps reduce blood pressure.

There are a wide variety of coconut products available in supermarkets and health food shops, including flour, sugar, water, milk, cream and oil and these are being used increasingly in home kitchens and packaged foods. Its popularity is largely due to our very own Professor Tim Noakes and his low carbohydrate, high fat “Banting� diet, where coconut ingredients are used extensively.

When you make your own mayonnaise at home, use coconut oil instead of olive oil, and try our simple but delicious recipes that we have included for you to make at home without too much fuss.

Roasted butternut quiche with

caramelized onions,

food

sharp white cheddar and sage EASY | SERVES 6-8 Prep Time: 30 MINS

coconut flour and combine with your hands until the dough holds together. It will be quite wet, but that's okay. Gather the dough and pat down into a wellgreased 9” (23 cm) pie pan. Then prick the bottom of the pie with a fork.

Cooking Time: 1 hr 20 MINS Quiche filling

Pina Colada Pie EASY | SERVES 6-8 Prep Time: 3 HRS 10 MINS Cooking Time: 30 MINS

Ingredients

1. Boil the prepared butternut for 10

Ingredients

For the coconut pie crust

minutes in salted water. Remove from

For the coconut pie crust

125 ml coconut oil (melted)

stove and strain. Sauté with olive oil,

Use same ingredients as for the

2 eggs

salt, pepper, crushed garlic and thyme,

previous recipe.

1,25 ml salt

then add to a roasting dish. Roast in a

For the pudding

250 ml coconut flour

preheated oven at 180ºC for 10 - 20

150 ml sugar

minutes or until soft then set aside.

45 ml corn flour

5-10 ml raw honey For the quiche filling

2. Heat the oil in a medium pan and add

500 g Roasted butternut, peeled and cut

the onions and cook until translucent.

250 ml milk

into small cubes

Add 20 ml of treacle sugar, and allow

250 ml coconut milk

20 ml Olive oil

to cook further. Pour in 15 ml of water

5 ml vanilla essence

Salt and pepper (to taste)

to deglaze the pan and cook until the

10 ml melted butter

3 garlic cloves

onions turn a deep golden brown, then

60 ml drained canned crushed

5 thyme sprigs

set aside.

pineapple

2 medium onions

3. Lightly beat the eggs, add the cream

20 ml treacle sugar

and season with salt and pepper.

6 egg yolks

30 ml coconut rum- Malibu Rum For the whipped cream

15 ml water

4. Layer the pie crust with the

4 eggs, lightly beaten

butternut, caramelized onions, sharp

5 ml vanilla extract

250 ml heavy cream

white cheddar, and sage and evenly

30 ml sugar

250 ml grated sharp white cheddar

top off with the egg mixture. Bake at

For the topping

15 ml sage, thinly sliced

180 degrees Celsius using the lower

Desiccated coconut, toasted

250 ml heavy whipping cream

heat element only for 20 minutes. Then Coconut pie crust

switch to both the top and bottom

Coconut pie Crust

With a fork mix the eggs, melted coconut

element for 10 minutes or until the

Use same method as in previous recipe

oil, raw honey and salt together. Add the

center is set.

for the coconut pie crust and blind bake.

83

“ Coconut oil has various other uses apart from being used in cooking. Many people are

using it for cosmetic purposes, to improve the health and appearance of their skin and hair.

45 ml flour 15 ml lemongrass, finely chopped (white portion only) 30 ml lemon juice 5 ml red chillies, finely chopped 500 ml water 2 ½ chicken stock cubes 1 ½ unsweetened coconut milk

Pudding

place on high heat. Mix the coconut until

60 ml peanut butter

it starts to brown. Keep an eye on it as it

30 ml soy sauce

can burn quite quickly.

Olive oil for frying

milk, stirring constantly to dissolve the

To Assemble

1. Cook onions and garlic in extra virgin

mixture.

Fill the baked, cooled pie crust with the

olive oil until translucent. Add butter,

over medium heat, whisk in the egg yolks,

pudding. Evenly spread the whipped

chopped celery and carrots and sauté for

again stirring constantly to prevent the

cream on and finally sprinkle with the

about 5 minutes. Add the finely chopped

eggs from scrambling. Once the mixture

toasted desiccated coconut. Store

lemongrass and chilli, stir and cook for

thickens, pass through a coarse sieve

covered in refrigerator until ready to serve.

2 minutes. Mix in the flour, and continue

1. In a saucepan that is not heated, whisk the sugar, corn flour and salt together.

Gradually add the milk then the coconut

2. Add the coconut rum and

to remove any lumps. Mix in the melted

cooking for another minute, stirring

butter and vanilla essence, then add

continuously.

the drained out pineapple, stir well until evenly distributed. Cut a piece of cling wrap, and place it directly on the pudding to prevent it from forming a skin.

Refrigerate for 3 hours.

2. Add the water, coconut milk, soy sauce and the chicken stock cubes and stir to combine. Add the peanut butter and keep stirring until it is well combined.

3. Cook on medium heat until the

EASY | SERVES 2-4 Prep Time: 20 MINS Cooking Time: 1 HR

vegetables are soft and the soup has

essence and sugar and beat on high

Ingredients

onions.

speed until the cream is firm. Cover and

2 onions, chopped

store in refrigerator.

¾ bunch celery, chopped

Note

5 medium carrots, chopped

If you want a hot soup leave the seed of

TOPPING

2 plump garlic cloves, crushed

the chilli in when chopping, for a milder

Add the desiccated coconut to a pan, and

30 ml butter

soup deseed the chilli and use flesh only.

Whipped cream In a stand mixer, add the cream, vanilla

84

THAI COCONUT PEANUT SOUP

thickened to the desired consistency.

4. Garnish with fresh coriander or spring

South Africa's natural selection Montagu Dried Fruit and Nuts is a

outlets, specialising in the sale of the

company that is rapidly becoming

largest variety of dried fruit, nuts and

the ‘go to’ brand, not only for the

seeds products. Today Montagu has

dried fruit, nuts and seed ingredients

over 121 franchises countrywide,

for recipes, but also for healthy

which carry a compliment of more

snacks and amazing gift packs. Ginja

than 125 different products.

investigates the brand, its origins and commitment to quality.

Montagu CEO, Hannes Jansen, says that one of the many reasons why

Nestled at the foot of the rocky

the brand is so successful is because

Langeberg Mountain is the little

of its relentless drive to provide

town of Montagu, the birthplace

quality products at affordable

of one of South Africa’s fastest

prices. “A brand is a promise kept,

growing franchise chains. Early

and our promise is that we will

in 2001 two brothers from the

never compromise on quality,” says

community started packaging dried

Jansen. “Our customers know this

fruit, which they supplied through

and expect it.”

independent fruit and vegetable shops and farm stalls. Soon the

Montagu buys their dried fruit,

product range expanded with the

nuts and seeds from farmers who

addition of nuts and other speciality

operate within the framework of

products and before they knew it,

Best Agricultural Practices and

Montagu started packing products

their drive for absolute quality is

for retail house brands, which lead

endorsed by the fact that they

to the acquisition of automated

employ a full-time qualified Food

packing machines.

Technician. “We believe in bringing the quality from Mother Nature’s

In 2011 a unique concept was born

hands, through our hands to yours,”

with the opening of dedicated sales

says Jansen.

86

macadamia oat biscuits

EASY | Makes: 24

medium speed until fluffy.

Prep Time: 45 minS

Add the egg and vanilla

Cooking Time: 12-15 minS

extracat and beat until well

Â

combined.

Ingredients

2. Add the flour, oats,

100 g unsalted butter,

baking powder, cinnamon

softened

and salt and beat until

80 ml sugar

just combined. Stir in the

80 ml light brown sugar

white chocolate chips,

1 large egg

dried cranberries and

5 ml vanilla extract

chopped macadamia nuts.

250 ml cake flour

Refrigerate the dough for 30

250 ml rolled oats

minutes.

2,5 ml baking powder

3. Meanwhile, preheat

2,5 ml ground cinnamon

the oven to 180°C. Scoop

2,5 ml salt

rounded tablespoons of

250 ml white chocolate chips

dough and roll into balls.

125 ml Montagu dried

Arrange on parchment-lined

cranberries

baking sheets about 2-3cm

125 ml chopped Montagu

apart. Bake until golden

macadamia nuts

on the bottom, 12-15

Â

minutes. Cool on the baking

1. Beat the butter, sugar

ginja advertorial

Cranberry, White Chocolate,

sheets for 10 minutes then

and light brown sugar in the

transfer to wire racks to cool

bowl of an electric mixer on

completely.

The lush Montagu landscape

87

ginja advertorial

Endless charm Wildekrans Wine Estate and Endless Vineyards Just an hour from Cape Town city center, you’ll find the charming, old-world vineyard and wine estate, Wildekrans.

Wildekrans is a boutique winery, everything from planting through harvesting, ageing, bottling to labelling is done on site - this makes it a world-class wine destination.

The estate, overlooking Walker Bay, was originally a mixed farming operation, but today produces some of the finest wines in the world.

Wildekrans wine is a story in itself, having clinched a myriad

“

awards for its quality both on South African and international platforms. They boast three ranges of sumptuous wines; the Caresse Marine, which is their entry level vino, the Estate Range, and the Barrel Select, their premium range, aged in barrels. Each of these ranges produces a collection of Sauvignon Blanc, Chenin Blanc, Rose, Pinotage, Merlot and Shiraz. Recently Wildekrans introduced the PET’s which are micro versions of the bigger bottles of wine, combined with a plastic wine glass, a picnic must have.

The Endless Vineyards Boutique Lodge is a destination like no other. Eight old Dutch-style cottages are located on this sprawling estate flanked by a rich farm of grapevines.

Originally farm worker’s houses, they were refurbished and tastefully decorated to a country theme – homey without being kitsch. A warm, cosy, farm cottage look and feel. All are equipped with a full kitchen which includes a microwave, kettle, fridge, and other appliances and amenities; the traveller has the option to self-cater, should they not wish to take

88

Eight old Dutch-style cottages are located on this sprawling estate

flanked by a rich farm of grapevines.

meals at the on-site Open Dining @ Wildekrans restaurant.

Wildekrans and Endless Vineyards Boutique Lodge, guests

Each cottage has a stoep, overlooking the vineyards and

seldom venture out, and that’s just the way they like it!

the mountain, so early morning coffee or late afternoon wine, from the estate of course, is a pleasure. Absorb

William Wilkinson, Wildekrans’ esteemed wine maker spent

the picturesque vista, letting the natural surroundings

most of his childhood surrounded by farm and grapes, no

heighten your senses.

wonder he grew up to be an award winning wine maker.

Presenting a personalised wine and chocolate tasting, he

This, family-orientated holiday destination, also caters for

recommends the international award winning Wildekrans

the rapidly-growing market for conferencing – there’s a

Barrel Select Pinotage and pairs it with a bitter sweet,

conference room with projector, screen, tables and chairs

locally produced, De Villiers Artisan

and an antique boardroom. All this housed in Old Dutch

Chocolate. This is a sensational taste

buildings, renovated but retaining the original architecture,

experience to savour and enjoy time

reminiscent of the old era but with modern spins, plenty of

and time again.

open space and antique furniture. The establishment can

www.wildekrans.com

cater for up to forty conference guests.

vineyards@endlessgroup.co.za

It’s also an idyllic wedding venue, especially in the romantic winter months. The sprawling lawn can accommodate up to three hundred guests under a plush marquee. With on-site chapel and restaurant, all you have to do is show up for the big day!

The country-style Open Dining @ Wildekrans eatery opened in December last year to rave reviews. The a la carte menu tends towards bistro food made with fresh, seasonal, country ingredients. In keeping with the Wildekrans philosophy of “homemade offerings”, the restaurant bakes their own ciabatta bread, ideal with their range of homemade patés – snoek, chicken livers and salmon trout from the area.

There are amazing picnic spots along the river, running through the property as well as other parts of the farm.

The restaurant can pack you a picnic or you can pack your own. Mountain bikes are available, free of charge for staying guests, so you can go biking or hiking and there are amazing bird watching trails. With so much on offer at

89

food

Back to basics

potjie by numbers This article is intended as a ‘how to’ for the uninitiated potjie chef, we will cover the ingredients for a basic beef potjie, then add them to the pot. The traditional method is to layer the ingredients and cook without stirring.

The claim being that if stirred it becomes a stew, something far too “engels” for our trekking ancestors who originated the method in the 1800’s.

Traditionally potjiekos (little pot food) is cooked in a three legged cast iron pot using an open fire as the heat source. In these modern times it has many possible variations from the three legged pot on a gas burner through to a flat bottomed pot (or even a lidded pan) on a gas or electric hob. The most important thing being the ability to control the heat effectively, on the open fire, once the fire is burning well, the pot is placed next to the main fire so that hot coals can be

90

placed (or removed from) under the pot.

basic beef potjie Ingredients (for No2 pot) 500 g beef cubed (bolo, shin or neck) 20 ml cooking oil Salt to taste Freshly ground black pepper to taste 1 clove garlic (crushed) 2 onions (coarsely chopped) 3-4 carrots (sliced) 300 g cauliflower florets 4-5 baby marrows (thickly sliced) 3 medium potatoes sliced 750 ml beef stock

Optional Dumpling Topping If you can make dumplings with stew, why not with potjiekos? you can choose to sample this true African cuisine.

To cover a saucy meat stew or potjiekos: 2 cups bread flour 1 tsp instant dry yeast 1 tsp salt 2 tsp sugar 1 egg 1 1/2 cups lukewarm water Sift the dry ingredients together into a deep bowl. Add the egg and lukewarm water and mix well for about 5 minutes, till it forms a very soft , sticky dough, rather approaching a

92

thick batter. Alternatively you can whip it up using a food processor.

Let the dough rise for 2 hours covered whilst you carry on with the pot itself.

Step 1 Heat oil in pot until very hot, add cubed beef and brown quickly on all sides.

Step 2 Reduce heat (remove coals) and

food

“ The traditional method is to layer the ingredients and cook without stirring. The claim being that if stirred it becomes a stew, something far too “engels” for our trekking ancestors who originated the method in the 1800’s. slowest possible bubbling as the steam passes through the contents cooking everything slowly as it goes. RESIST THE

add the onions and garlic, sauté until just

TEMPTATION TO HAVE A QUICK PEEK! Keep

transparent.

this up for one and a half to two hours.

Step 3 Add the vegetables in layers, those

Step 8 IN CASE OF EMERGENCY ONLY!

needing longer cooking time at the bottom,

If the pot has “talked” too much and the

for example carrots then marrow with the

liquid is depleted lift the lid and add water

cauliflower on top. This is called “building”

gently down the side of the pot so as not to

the potjie and is not cast in stone, you might

disturb the layers.

choose other vegetables, but we did say this is a basic beef potjie.

Step 4 Carefully pour the stock down the side of the pot, until it covers the contents completely.

Step 5 Cover the whole surface with the

The next step only if you choose to try the dumpling topping, otherwise skip to Step 10.

Step 9 Time to top the pot off with the dumpling dough. Scoop the frothy, soft dough onto the stew and quickly stroke it

sliced potato, this is supposed to seal the

to spread evenly on top. Shut the lid and do

meat and vegetables into their own comfort

not lift till ready, about 30 minutes, or else it

zone.

may implode into a chewy mess. Then insert

Step 6 Adjust the heat so that the pot just “talks” and close the lid.

Step 7 This is the hard part, relax and listen to the pot “talking” you need to hear just the

a skewer into the dumpling, if it comes out clean it is cooked. In our ‘test’ pot we found it necessary to put hot coals on the lid in order cook the dumpling through

Step 10 Enjoy!

93

THE LONG

& the short of it

From high-stake competitions to lazy days around the pool, boerewors is the must-have item for any braai.

food Boerewors ([.bu:r vors]) is a type of sausage popular

and their favourite blend of spices. These were then

in South African cuisine. The name is derived from the

minced and the intestines filled to form long sausages,

Afrikaans words boer ("farmer") and wors ("sausage").

twisting off the sausage every hand’s width or so wasted

During the ‘60’s along with Free Love and Rock and

precious space and thus the, now traditional, continuous

Roll came unscrupulous manufacturers producing

sausage resulted. On 3 May 2014, the Guinness world

inferior sausage, some containing, the butchery’s floor

record for braaing the longest boerewors in the world

sweepings. As a result, legislation was put in place

was broken in South Africa. It measured 1557.15 m in

that, in order to use the title Boerewors the product

length. The boerewors was distributed free to old-age

must, by law, contain at least 90% meat - always

homes and the Abraham Kriel Orphanage.

e

containing beef, as well as lamb or pork or a mixture of lamb and pork. The other 10% is made up of spices

A similar sausage may also be made from the meat of

and other ingredients. Not more than 30% of the meat

different animal species, such as kudu, and springbok,

content may be fat. Boerewors may not contain any

but it may not be sold as boerewors. Instead, it is named

“mechanically recovered” meat (meat derived through

after the predominant meat species, but only if it

a process where meat and bone are mechanically

contains at least 75% meat from that specific species.

separated). Differing proportions of these constituents

When a sausage is made from different types of game, it

are, of course, found but need to be called by another

is called wildswors "game sausage" or probably venison

name. These almost invariably use the suffix ‘wors’, such

sausage.

as a sausage with extra pieces of pork fat incorporated, is known as spekwors the variations (like the sausage)

Boerewors does not keep well unrefrigerated. A similar

are endless. They include specialties such as garlic wors,

dried or cured sausage called droëwors is prepared

kameeldoring (camel thorn), Karoowors (sausage from

instead in a process similar to the preparation of biltong.

the Karoo region in South Africa). Other ingredients

Droëwors has become popular in its own right as a snack.

include cheese and chilli peppers.

The preparation and grilling of boerewors has become As is often the case with our South African heritage the

a fine art with many local, regional and national

delicacy originated out of necessity, the families moving

competitions taking place. One of South Africa's largest

out across this vast country needed nourishment for the

supermarket chains , hosts an annual competition to

journey. When the journey was halted for a time of rest

determine the best new preparations. The winner of this

whilst scouting out the best route ahead, the families

competition has the privilege of having their product/

would gather together to prepare that food. Obviously

recipe manufactured and sold in all the chain’s stores

the women would mix together the available meat

nationwide.

95

gourmet safari

Book review

food

96

The book, of course, concentrates on Sanctuary Retreats and the almost sixty recipes are a tribute to the skill of the chefs at their various venues. The author, Donovan van Staden, takes us, the readers, on a gastronomic one day safari starting with the (probably pre-dawn) wake up call. KNOCK KNOCK. Coffee and biscuits prepare our appetites for breakfast, obviously our biscuits can be prepared en masse and kept in airtight containers, as the recipes suggest, but our breakfast flapjack stack

Donovan Van Staden Price R 310

is definitely hot off the griddle.

As the day continues through the

Gourmet Safari? Generally when we

morning game drive, and walk,

think “safari” our minds tend to turn

with gastric juices kept active by a

to a kettle burnt black from constant

“walkaccino” (cappuccino on the go)

“

use hanging over the fire as we prepare

prepared in the middle of nowhere by

our morning coffee (instant)! Or have

means of an old-fashioned percolator

you had more comfortable safari experiences than mine?

on the fire and a manual milk frother.

Hunger pangs are kept at bay by muesli bars and we start to wonder whether

Travel foodies of Africa rejoice! This is a

we are on safari or have gone to “foodie

collection of some of the most amazing “bush cuisine” ever. The safari menu has entered the modern era in style, Five Star style. The introduction to the book opens with this statement. “A lot has changed in the safari world over the past few years.” Indeed it has, a vast number of people are now able to head for destinations that not too long ago were accessible only to “Dr Livingstone” types.

Travel foodies of Africa rejoice! This is a collection of some of

the most amazing “bush cuisine” ever.

heaven”. Clearly if we thought that we were going to slim down a size or two after a few days on safari it’s not going to happen on Donovan’s watch.

Having had hardly enough time to digest our mid-morning snack, our safari moves inexorably on to lunch, afternoon tea, afternoon drive and sundowners, canapés and thus to dinner. Each of these activities accompanied by recipes for their own delicious dishes. Of necessity some of the ingredients are super basic, whilst others may be somewhat difficult to source. I mean to say where would I go to buy a kilogram of crocodile tail? But I jest; pretty well everything else is readily available.

And so as we wend our not so weary way across Africa through the pages of this fascinating book, we view the wildlife and the “tame life” the amazing staff who make all these delicious foods appear as though by magic.

The photographs that intersperse the recipes are as exciting and intriguing as the recipes themselves, and so they should be.

The recipes, in Donovan’s own words are of the genre “Gourmet Home Cooking” and all of the additional recipes, onion marmalade for example are included at the end of the book. Truly “A gastronomic journey through the wonders of Africa”

warm pork and orange salad

with a mustard dressing Serves 4

Ingredients For the marinade 45 ml sunflower oil 60 ml orange juice

to 200 °C. Remove the pork fillet from the marinade and seal in a hot frying pan. Transfer the fillet to a roasting pan and roast in the oven for about 40 minutes, or until just cooked through. Set aside to cool slightly before cutting into slices. Poach the green beans until al dente.

3. For the dressing, mix all the ingredients until well combined.

15 ml wholegrain mustard

4. To plate up, arrange a bed of

1 clove garlic, finely chopped

lettuce in the centre of each plate.

For the pork and orange salad

Layer the green beans on top

1 kg pork fillet, trimmed

of the lettuce and then arrange

250 g green beans

the pork fillet and orange slices

1 head frilly lettuce

neatly on top of the green beans.

2 oranges, peeled and sliced

Sprinkle the grated carrot around

crossways, 3–5 mm thick

the pork fillet and drizzle the

1 large carrot, grated

dressing over the pork. Garnish

Fresh basil leaves for garnishing

with fresh basil.

For the mustard dressing 90 ml mayonnaise 60 ml wholegrain mustard 1 clove garlic, crushed and chopped 30 ml orange juice 10 ml orange zest

1. For the marinade, mix all the ingredients together in a shallow dish. Place the pork fillet in the marinade and refrigerate for 1 hour.

2. For the salad, preheat the oven

Images and recipe extracted from

Gourmet Safari by Donovan Van Staden (Struik Lifestyle).

Win 1 of 2 Gourmet Safari Cookbooks valued at R310. To enter email "Gourmet Safari" + your full name, postal address, contact and ID number to competitions@ginjamedia.com by 28 November 2015. T's & C's apply www.ginjafood.com.

Subscribe and win!

Subscribe to GINJA The Food Magazine for 12 editions and stand a chance to

Win a Nutribullet Extractor worth R1995. www.nutribullet.co.za

SEE OUR SUBSCRIPTION DETAILS ON PG 35

99

junior

Mi Lo(ve) of food

100

From lazy sunny days to being layered

375 ml Snowflake cake flour

up on the couch in front of the fire,

375 ml castor sugar

there is one South African favourite

7.5 ml baking powder

that will follow you wherever you may

2.5 ml bicarbonate of soda

go. Milo. This chocolate malt powder is

200 g Milo powder

so versatile and delicious that it’s been

175 ml unsalted butter, room

used in drinks, made into chocolate

temperature

bars, sprinkled over ice cream, or

2 large eggs

even straight out the tin (guilty as

125 ml buttermilk

charged). The GINJA team couldn’t

5 ml vanilla extract

resist the urge to play with this delicious

15 ml Nutella, melted

treat and came up with a twist on the

For the strawberry buttercream icing

“stockbrood” recipe, as well as the non-

250 ml unsalted butter, softened

diet-friendly milo cupcakes with Nutella

875 ml icing sugar, sifted

filling and strawberry buttercream icing.

30 ml strawberry jam 15 ml vanilla extract

Let the drooling commence….

30 ml heavy cream Pinch of salt (to taste)

Milo cupcakes with a nutella filling and

strawberry buttercream icing

Cupcake mixture

1. Preheat the oven to 180ºC. Sieve

the flour, castor sugar, baking powder, bicarbonate of soda into a medium size bowl.

2. Cream the butter, add the eggs, buttermilk, vanilla extract, milo, the flour mixture and mix until well combined.

The mixture should be smooth.

3. Line the muffin tray with cupcake EASY | MAKES 10-12 Prep Time: 15 MINS Cooking Time: 20-25 MINS

Ingredients For the cupcake mixture

moulds, and spoon in the muffin mixture until it is ¾ full.

4. Bake at 180ºC for 20- 25 minutes,

until the top is a beautiful deep golden colour. Remove the cupcakes from the muffin tray, and place on a cooling rack.

101

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1. To make the icing, ensure the butter has been removed 30

minutes prior to preparation. Cream the butter until it is a light colour.

Add the icing sugar 125ml at a time.

Once all sugar has been added, add the strawberry jam 15ml at a time,

Milo “Stokbrood” EASY | MAKES ABOUT 25 Prep Time: 1 Hr 30 MINS Cooking Time: 15 MINS

take from 45 minutes to an hour.

2. Divide the dough into 25 balls, then roll it into long thin snakes about 12cms long and wrap it around a damp stick. Try to tuck the top and bottom in so it does not shrink. Place the milo stokbrood on a well-floured baking dish, and let

then add the vanilla essence and

Ingredients

beat on high for 20-25 seconds.

4 x 250 ml cake flour

3. Once it has doubled in size,

2. Add the cream 1 tablespoon at

prove for about 20 minutes.

125 ml Milo powder

place over a medium-hot fire for

a time, until the buttercream has

85 ml sugar

approximately 15 minutes. Turning

reached the desired consistency.

10 ml salt

constantly to ensure even browning.

Finally add a pinch of salt, and whip

1 egg

for 20 seconds.

12,5 ml instant yeast

3. Store the mixture in a well-sealed

300 ml lukewarm water

container in the refrigerator for up to

85 ml butter, softened

three days. To use once refrigerated,

160 g (2 slabs) Milo chocolate

slowly allow the icing to reach room temperature, then beat on low speed

1. In a medium size bowl, add the

until the buttercream reaches the

sieved flour, milo, sugar, salt and egg.

correct consistency.

Add the instant yeast to lukewarm water, and gradually add it to the

To assemble

flour mixture. Gather the mixture

Before assembling the cupcakes,

and knead it until it forms a smooth,

ensure that they are cooled. Using

elastic dough, add more water if

a cookie cutter, push down from

needed. Add the butter until the

the top of the muffin, twist and

dough is easily stretched out without

release. Remove the top piece, fill

tearing. Chop the milo chocolate

with melted nutella, and top off with

bar into small pieces and add it to

the muffin piece. Pipe the icing onto

the dough. Knead all of it until well

the cupcake, and sprinkle with milo

combined. Cover and let prove until

(optional).

it has doubled in size, this should

junior

Strawberry buttercream icing

“

It is ready when the bread comes off the stick easily. Alternatively bake in a preheated oven at 200ºC for 1015 minutes, but monitor after 10 minutes to ensure it does not over brown.

From lazy sunny days to being layered up on the couch in front of the fire, there is one South African favourite that will follow you wherever you may go. Milo.

103

SIMPLY sweet!

Life’s greatest pleasures are sweeter with Huletts.

lifestyles. From White and Brown sugars, low-

Consumers have long recognised the value that

kilojoule Equisweet Sweeteners, Syrups, Specialty

Huletts adds to their lives, which is why they

Baking Sugars and Fancy Sugars already in its

consistently rate it as one of the most loved brands

range, the brand continues to keep ahead of

in South Africa.

trends and work on new innovations. Aside from

Inspired by shared moments, childhood memories

the wide selection of products, Huletts offers

and everyday rituals like a well-deserved coffee

a wealth of recipes, culinary information on its

break or that comforting cup of tea, Huletts is truly

website, newsletters and social media platforms.

a unique brand that transcends age, race, status,

This is testament to Huletts’ mission of making

language, and culture. For over 120 years, South

every day sweeter!

Africans have relied on Huletts to help them make the most delicious treats and delicacies.

Huletts’ offers a complete range of sweetening solutions, designed to suit different tastes and

104

www.hulettssugar.co.za

ginja advertorial

Amaretto Bread & Butter Pudding EASY | SERVES 4-6 Prep Time: 1 HR 30 minS Cooking Time: 30 mins

Ingredients 60 ml (Âź cup) Amaretto, Italian Liqueur 100 g sultanas 12 slices white bread 120 g unsalted butter, softened 9 extra large egg yolks

180 g Huletts Castor Sugar 1 vanilla pod 150 ml full cream milk 400 ml fresh cream

60 g Huletts Castor Sugar 100 g slivered almonds, toasted

30 g (60 ml) Huletts Icing Sugar

1. Place the Amaretto liqueur in a small heavy based saucepan over low heat until just warm.

Place the sultanas in a bowl and pour the Amaretto liqueur over.

2. Cover and leave the sultanas to stand for at least an hour until swollen.

3. Preheat the oven to 180°C. 4. Spray an ovenproof baking dish with cooking spray. Generously butter the bread and remove crusts.

5. In a mixing bowl, whisk together the egg yolks and 180g castor sugar.

6. Split the vanilla pod and place in a saucepan

105

over low heat with the milk and cream.

Bring to a simmer and pour over the egg

Dark Soy Bread

yolks, stirring constantly. Remove the

EASY | Makes: 1 LARGE LOAF OR

vanilla pod, scraping the seeds into the

6-8 ROLLS

custard mixture.

Prep Time: 2 HRS 30 mins

7. Cut 3 slices of the bread into cubes and place in the bottom of the dish. Top

Cooking Time: 20-25 mins

with the sultana and Amaretto liqueur

Ingredients

mixture.

135 ml milk

8. Cut the remaining slices of bread into triangles and arrange on the top.

9. Pour the egg mixture over the bread,

100 ml water 30 ml (2 Tbsps) low sodium soy sauce 30 ml (2 Tbsps) Teriyaki marinade

making sure all of the bread is evenly

75 g maize meal plus extra for

coated. Allow to stand for about 20

sprinkling

minutes, allowing the egg mixture time to

50 g butter

soak into the bread.

30 g Huletts Treacle Sugar

10. Place pudding in a roasting pan and

500 g (3½ cups) bread flour

pour hot water between the pan and dish

3 ml (½ tsp) salt

until it comes halfway up the sides of

50 g (¼ cup) Huletts Yellow Sugar

the baking dish. Be careful not to splash

10 g (1 sachet) instant yeast

water into the pudding.

100 ml water

11. Bake the pudding for about 30

Egg Wash:

minutes, or until the custard filling has

1 extra large egg, beaten with

set.

15 ml (1 Tbsp) water

12. Carefully remove the pudding from

the oven. Sprinkle with the 60g castor

Sesame seeds (optional)

sugar. Use a baking blow torch or place

1. Combine the milk, water, soy sauce

under the grill to caramelize the sugar

and teriyaki marinade in a small pot over

topping.

medium to low heat and bring to the boil.

13. Sprinkle with the slivered almonds

2. Add the maize meal and stir with a

and dust with the icing sugar. Serve with

wooden spoon until thickened.

vanilla ice cream, whipped cream and

3. Remove from heat, add the butter

fresh strawberries.

and treacle sugar and beat until well

106

in a warm place until doubled in size

30 ml (2 Tbsps) milk

+/- 1 hour.

11. Brush the loaf or rolls with the egg

5 ml (1 tsp) vanilla extract

a large bowl and mix to combine. Add the water and mix well. Next add the maize

wash and slash the tops 2 -3 times with a

450 ml Huletts Icing Sugar

meal mixture and mix well.

sharp knife. Sprinkle with sesame seeds if

15 ml (1 Tbsp) Huletts Icing Sugar

using.

for dusting, or as needed

4. Place the flour, salt, sugar, and yeast in 5. Lightly flour your hands and work

1 ml (pinch) salt

surface. Use the palm of your hand to

12. Preheat oven to 180°C. 13. Place an empty baking tray on the

fold the dough repeatedly, working from

bottom shelf of the oven for at least 20

1. In a medium bowl, combine mashed

the outside to the inside. If the dough

minutes. Place the bread or rolls on the

potatoes, milk, vanilla extract, and salt. Stir

becomes too sticky, sprinkle it with a little

middle shelf and place an oven proof bowl

until well combined, then add the icing

flour, but avoid adding too much.

filled with water on the bottom tray. Keep

sugar to the mixture to form a ball. Knead

a watchful eye on the bread as it tends

the mixture, incorporating more icing

10 minutes until the dough is smooth and

to colour quickly – usually after about 15

sugar until the dough has reached the

elastic without being sticky. This can also

minutes. If the crust is getting too dark,

correct consistency. Cover and chill the

be done successfully using the dough

cover loosely with foil. Bake for 35-40

hook of an electric mixer.

minutes until the base sounds hollow

2. Sprinkle icing sugar on a sheet of

when tapped with your knuckles.

14. If making rolls, bake for 20-25

baking paper, add the dough, flatten then

a large oiled bowl. Score the surface with a sharp knife. Cover with a damp cloth or

minutes.

surface. Place the dough on the work

6. Knead the dough for approximately

7. Form the dough into a ball and place in

180 ml peanut butter, or as needed

dough for about an hour.

add another piece of baking paper on top.

Roll the dough out into a large rectangular

cling wrap. Leave to rise in a warm place for

shape, remove the top sheet of baking

about an hour until roughly doubled in size.

paper and spread generous amounts of

8. Grease a large baking tray and line with Peanut butter baking paper, grease the baking paper and sprinkle with maize meal.

pinwheels

and knead until dough returns to its

EASY | YIELDS ABOUT 15 SLICES

original volume.

Prep Time: 1 HR 30 mins

9. Turn the dough onto a floured surface 10. Roll into an oblong shape, then shape into a loaf or divide dough into 6 or 8 equal

ginja advertorial

incorporated. Set aside to cool.

peanut butter onto the dough.

3. Roll the dough into a Swiss roll shape leaving the baking paper on and refrigerate for 1 hour. To serve, slice the roll into pinwheels and remove the baking paper.

REFRIGERATION Time: 1 HR

pieces. Roll each piece into a ball. Place on

Ingredients

the greased baking tray, loosely cover with

30 ml (2 Tbsps) mashed sweet potato

cling wrap and allow to rise

30 ml (2 Tbsps) mashed potato

107

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

108

The Swartland Revolution

The Consol Craft Revolution

6 - 7 NOVEMBER, RIEBEEK-KASTEEL,

14 NOVEMBER, SILVERSTAR CASINO,

Sasfin Plett Wine and Bubbly Festival 2015

RIEBEEK VALLEY, WESTERN CAPE

MULDERSDRIFT, GAUTENG

9 - 10 October, Central Beach

This annual food and wine affair invites

Supported by national media partner

Plettenberg Bay, Garden Route,

connoisseurs and vino lovers to not only

Sony Max, The Consol Craft Revolution

Western Cape

enjoy the fruits of the region but also to

is a one day travelling showcase and

A burgeoning wine tourism hotspot has

share in decadent meals, informative

tasting extravaganza for craft beer

been unearthed in this coastal town.

talks, fun-filled games and all-round

and gourmet street food! A perfect

Join us in celebration of award winning

mischief and mayhem. Showcasing the

match for “beer-ginners” and craft beer

wines paired with artisan cheeses,

top-class vinos produced by more than

connoisseurs alike. One not to miss.

breads, canapé platters and of course –

23 wineries. Visit www.theswartlan-

Visit www.thecraftrevolution.co.za for

beautiful, succulent coastal oysters.

drevolution.com for more info.

more info.

www.plett-tourism.co.za za for more info.

Two Oceans Hermanus Whale Festival

Ficksburg Cherry Festival 19 - 21 NOVEMBER, FICKSBURG,

Rocking the Daisies Music and Lifestyle Festival

2 - 4 OCTOBER, HERMANUS,

FREE STATE

1 - 4 OCTOBER, CLOOF WINE ESTATE,

WESTERN CAPE

One of the oldest festivals in South

DARLING, WESTERN CAPE

Known as the best land-based whale

Africa - first held in 1969 - the festival

Featuring top South African bands, as well

watching destination in the world,

now attracts around 20 000 visitors to

as comedy, burlesque, acoustic jams, and

Hermanus hosts thousands of visitors to

this small town every November. The

African puppeteering. The Food Village

watch the whales, revel in music, enjoy

scenery is magnificent, and the festival

looks after the stomach and the Traders

great food and many activities during the

offers cherry and asparagus tastings,

Market offers exciting goodies. Swim, taste

festival. The old cliché, ‘something for

tours, picnics, music, and much more.

wine, visit the Daisy Den and Art Field.

everyone’, certainly holds true. Visit www.

Visit www.cherryfestival.co.za for

There's also fun activities for the kids. Visit

whalefestival.co.za for more info.

more info.

www.rockingthedaisies.com for more info.

Robertson Wine on the River

Mzansi Cape Town Salsa Festival

16 - 18 OCTOBER, GOUDMYN FARM,

Clover Aardklop National Arts Festival

19 - 23 NOVEMBER, LIESBEEK PARKWAY,

ASHTON, WESTERN CAPE

6 -10 OCTOBER , POTCHEFSTROOM,

OBSERVATORY, WESTERN CAPE

An outdoor spring wine festival that you

NORTH WEST

Featuring a line-up of events sure to delight

shouldn't miss! Just imagine a setting with

Offering a feast of arts and an all-round

anyone interested in the cha-cha and racy

the river flowing by, vineyards all around,

good jol. Aardklop - roughly translated as

rumbas. Alongside more than 40 work-

beautiful hills and shading poplar trees.

"earth beat" - has over 90 productions,

shops with salsa specialists, performances

Featuring more than 300 wines from

with classical music, jazz, hard rock,

by dedicated dancers, showcases by DJs

more than 40 wineries, complemented

theatre, circus performances, African

and great parties. Beginners to experts can

by gastronomic delights, boat cruises,

and World music, poetry and more,

take advantage of having access to some

live music, kids’ activities, and more. Visit

ending with the OppiAarde rock festival.

of the globe’s finest instructors. Visit www.

www.wineonriver.com for more info.

www.cloveraardklop.co.za for more info.

capetownsalsafestival.com for more info.

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ginja advertorial

Big city

delights

Southern Sun Pretoria's Executive Chef Yoshan Naidu.

Born in Chatsworth, Durban, and determined to follow his dream to cook and inspire people with food, Yoshan Naidu, at the age of thirty, is one of the youngest Executive Chefs within Tsogo Sun’s over 90 hotels. Having worked hard through the years, including spending time as Executive Sous Chef of Durban’s Maharani Tower Hotel where he played a leading role in reviving and revitalizing the

“

kitchen and the hotel’s menu, he now finds himself in the position of Executive Chef at Southern Sun Pretoria.

At the peak of his career, Yoshan is looking forward to the opportunities, challenges and highlights that this new position has to offer him. Yoshan has participated in several competitions and food expos. In 2012 he participated in Tsogo Sun Chef of Distinction. In 2014, he was part of the winning team at Unilever’s Team Chef of the Year. Yoshan is also the winning contestant of Chopped South Africa 2015.

“I believe that food should be simple and tasty. Drawing on the rich, diverse South African food tradition, lots of my cooking is classic fusion, often with a bit of an Indian influence. I love cooking with fresh, seasonal ingredients. There is nothing like a fresh sprig of coriander or a freshly picked peppadew to make a simple dish pop.”

Chef Naidu's ultimate comfort food is his mom's chicken curry.

Click on our QR code or visit www.ginjafood.com/recipes to find his Chicken Bunny Chow recipe.

110

I believe that food should be simple and tasty. Drawing on the rich, diverse South African food tradition.

Italian Olive Rolls

Makes 24 Olive Rolls or 1 large Olive Bread Oven: 200°C / 400°F

Ingredients: 500 g Cake flour (4 x 250 ml)

(4 cups) 15 ml Sugar (1 tbsp) 7 ml Salt (1½ tsp) 10 g Anchor Instant

Yeast (1 packet) 30 ml Olive oil or sunflower

oil (2 tbsp) 300 ml Lukewarm water ( + - 1¼ cups) 100 g Olives, pitted and

chopped (1 packet)

Olive oil, to coat

Flour, to dust

7. Place onto a floured baking tray, cover with greased plastic and allow to rise in a warm place until double in volume, about 15 – 20 minutes. 8. Bake in a preheated oven at 200°C / 400°F for 15 - 20 minutes, or until crisp and brown.

Variations: Olive Bread: Follow steps 1 to 4 for the above recipe. Gently turn the dough out onto a well floured surface and shape the dough into a 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.

I talian Olive Bread

Method: 1. Mix all the dry ingredients, as well as the Anchor Instant Yeast together. 2. Add oil and Sun Dried Tomato Swirl: enough lukewarm water to form a g (1 packet) sun dried Makes 24 Olive Rolls or 1 large Soak Olive100 Bread olives and knead until evenly mixed. Cover and soft dough and knead the dough tomatoes in warm water until leave to rise in a warm place until well sponged, Oven: 200°C 400°F well until smooth and/ elastic, moistened and chop,about reserving 15 minutes, for the characteristic Italian about 5 minutes. a few whole tomatoesbread for flavour. 5. Turn the dough out gently onto Ingredients: 3. Leave the dough in a bowl, decoration. Follow steps 1 to 4 for surface, press into a large rectana well floured 500 g Cake flour (4 x 250 ml) (4 cups) cover with plastic and allow to the above recipe, replacing the gle, about 2,5 cm (1 inch) thick. Sprinkle dough 15 ml Sugar (1 tbsp) rest for 10 minutes. 4. Knock olives with the sun dried tomatoes. surface generously with flour. 6. Cut dough into 7 ml Salt (1½ tsp) the dough down, add the olives Turn the dough out onto astrips well and then cut each strip diagonally even 10 g Anchor Instant Yeast (1 packet) and knead until evenly mixed. floured surface, gently rollequal into pieces. into 30 ml Olive oil or sunflower oil (2 tbsp) Cover and leave to rise in a warm a long strand. Roll the strand up 300 ml Lukewarm water (+/- 1¼ cups) Place onto a floured baking tray, cover with place until well sponged, about into a spiral, sprinkle7. with a little 100 g Olives, pitted and chopped (1 packet) greased plastic and allow to rise in a warm 15 minutes, for the characteristic grated cheese and decorate Olive oil, to coat place until double in volume, about 15 – 20 Italian bread flavour. 5. Turn the with the remaining sun dried Flour, to dust dough out gently onto a well tomatoes. Place ontominutes. a floured floured surface, press into a baking tray, cover with plastic Method: 8. Bake in a preheated oven at 200°C / 400°F large 1. rectangle, about 2,5 cm (1 to Anrise in a warm Mix all the dry ingredients, asand wellallow as the for 15 - 20 minutes, or until crisp and brown. inch) chor thick. Sprinkle place double in volume, Instant dough Yeast surface together. 2.

Adduntil oil and generously with flour. water to formabout - 25 minutes.

Bake in enough lukewarm a soft20 dough Variations: 6. Cutand dough into even strips a preheated oven at 200°C / knead the dough well until smooth and Olive Bread: Follow steps 1 to 4 for the above and then cut each strip diagonally 400°F for 20 25 minutes, or elastic, about 5 minutes. 3. Leave the dough in recipe. Gently turn the dough out onto a well into equal pieces. until to golden brown. floured surface and shape the dough into a a bowl, cover with plastic and allow rest for 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 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.

ginja CHEAT SHEET - part 8 Know your spices

turmeric

CARDAMOM

Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly smokey, though not bitter, aroma, with a coolness some consider similar to mint. It is a common ingeredient in curries as well as in desserts such as poached pears.

112

Turmeric is part of the ginger family and is made into a powder form. It is commonly used as a spice in Indian cuisine and the curcumin in the spice gives it a distinctly earthy, slightly bitter, slightly hot peppery flavour and a mustardy smell.

chillies

star anise

Star Anise has a distinct liquorice flavour, slightly more bitter than the regular anise seed.

Besides being used in sweetmeats and confectionary, it also lends flavour to meat and poultry dishes and goes especially well with pork and duck.

Chillies are used as ingredients to add flavour and colour to most dishes. They are high in vitamins A and C, calcium and iron and can be used as a medicine to treat asthma, coughs and sore throats. The substance that gives chilli peppers their intensity when eaten is capsaicin, the highest content of which is in habanero chillies.

cinnamon

ginger

Ginger produces a hot, fragrant kitchen spice. Fresh ginger can be substituted for ground ginger at a ratio of six to one, although the flavours of fresh and dried ginger are somewhat different.

Ginger is used in a wide variety of dishes, from savoury to sweet.

Obtained from the inner bark of (Cinnamomum) trees, cinnamon is used in both savoury and sweet foods. There are 4 species of cinnamon, the most common of which is cassia which handles baking conditions well.

Chinese cinnamon has a woody texture, whereas Ceylon cinnamon uses thin inner bark and loses much of its flavour during cooking.

paprika

cloves

Cloves have a strong, spicy flavour with a warm to hot taste and work well with meats, curries and marinades, as well as pumpkin and apple pies and other sweet dishes, making it very versatile. It pairs well with cinnamon, allspice, vanilla, red wine and basil.

Paprika can range from mild to hot, but almost all the plants grown produce the sweet variety. In dried and ground form the sweet paprika is mostly pericarp, with more than half of the seeds removed, whereas hot paprika contains some seeds, placentas, calyces, and stalks. It is principally used to season and colour rices, stews, and soups.

113

Mussels are a good source of Vitamin C, Omega-3 fatty acids, Thiamin, Riboflavin, Folate, Phosphorus and Zinc, and a very good source of Protein, Vitamin B12, Iron, Manganese and Selenium. Mussels have been used culturally and have been eaten for thousands of years. Their shells have even been found at ancient sites as tools and jewellery, mussel shells are often found in Bushmen middens along our coasts.

1 bulb fennel, thinly sliced (save fronds for garnish) 2 cloves garlic, finely chopped 1 pinch saffron 100ml cream Put a large stainless steel pot on the stove and heat the pot for 5 min. Add the mussels and the wine. Cover and steam until all the mussels have opened. Pour the mussels into a colander, keep the stock to one side; you will need it later for the soup base. Discard any mussels that have not opened and remove the rest from their shells.

Put a medium saucepan on the stove. Add a little oil followed by the fennel and garlic. Fry until the fennel is soft and translucent. Add the saffron followed by the mussel stock. Bring to the boil and then add

BLACK MUSSEL,

saffron & fennel soup INGREDIENTS

114

the cream and simmer for a further 10 min. Add the mussels back into the soup and remove from the heat.

Add the garnish and serve.

There is always an alternative to an orange or red listed species like this black mussel, saffron and fennel soup, kindly provided to WWF-SASSI

300 g mussels (debearded)

courtesy of Master Chef Judge Peter

100ml white wine

Goffe-Wood.

food G REEN - B E S T C H OI C E 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.

OR A N G E - T H IN K T W I C E 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 B U Y 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.

115

DINE OUT guide tribes, johannesburg

gold restaurant, cape town

The GINJA selection to dining Africanstyle across South Africa.

Kwa-ZULU NATAL

Address: Jeppe St, Newtown, Johannesburg

Sondela restaurant- Sibaya

www.sophiatownbarlounge.co.za

Tel No: 031 580 5168 Address: Sibaya Dve, Umhlanga Rocks,

Lekgotla

Umhlanga

Tel No: 011 884 9555 Address: Shop No. L 10, Mandela Square,

Moyo restaurant

Corner Revonia & 5th Street, Sandton

Tel No: 031 332 0606 Address: 1 Bell St, uShaka Marine World,

Leshala Cuisine

Point, Durban

Tel No: 011 930 6415

www.moyo.co.za

Address: 139 Makapan St, Johannesburg www.leshala-cuisine.co.za

GAUTENG

116

Sophiatown bar lounge( Afro chic)

Tribes

Tel No: 011 836 5999

Tel No: 011 397 6512

Address: 64 Jones Road, Shop 23

Address: 15 Bennett St, Cape Town

Emperors Palace Retail Centre, Jet Park,

www.goldrestaurant.co.za

Johannesburg www.tribesafrica.co.za

Mzoli’s Tel No: 021 638 1355

District six

Address: Ny 115, Guguletu,

Tel No: 011 486 7226

Cape Town

Address: 42 Greenhill Road, Randburg www.districtsixeatery.co.za

Mama Africa Tel No: 021 424 8634

Bosvelder Restaurant

Address: 178 Long Street, Cape Town

Tel No: 012 643 0952/3

www.mamaafricarestaurant.co.za

Address: Cnr Edward Avenue and Migmatite Drive Centurion

Fyndraai restaurant

www.bosvelder.co.za

Tel No: 021 874 3937 Address: Solms-Delta, Delta Road Off the

WESTERN CAPE

R45, Groot Drakenstein, Franschhoek Valley

Moyo- Kirstenbosh

www.solms.delta.co.za

Tel No: 021 762 9585 Address: Kirstenbosch National Botanical

Pierneef a la Motte restaurant

Gardens, Rhodes Dr, Cape Town

Tel No: 021 876 8800

www.moyo.co.za

Address: Main Rd, Franschhoek www.la-motte.com

Africa café Tel No: 021 422 0221 Address: 108 Shortmarket Street, Cape Town City Centre, Cape Town www.africacafe.co.za Marcos African place Tel No: 021 423 5412 Address: 15 Rose St, Schotsche Kloof, Cape Town www.marcosafricanplace.co.za Gold restaurant Tel No: 021 421 4653

mama africa, cape town

117

ginja advertorial

Our name Vovo Telo was taken from a place and a moment in time where the inspiration first took hold of us. On a Madagascan beach an old man on a bicycle answered our craving for great bread, his bike stacked high with fresh baguettes, the taste and experience was something to cherish. Master baker Lloyd Mafukidze has been with us since the inception of the brand in 2006.

Arriving from Zimbabwe with previous baking experience to find work and determined to find his passion and exploit his talents, he waited outside the original Vovo Telo in Port Elizabeth in the early morning hours for the owners to arrive. Lloyd now shares his passion for baking by training Vovo Telo artisan bakers on a daily basis.

To the Vovo Telo family, bread isn't just bread, it's a passion.

And so the Vovo Telo story continues. www.vovotelo.com

Directory ANCHOR INSTANT YEAST www.anchor.co.za

HULETTS www.hulettssugar.co.za

SNOWFLAKE www.snowflake.co.za

ARAMEX www.aramex.co.za

KLEIN KAROO INTERNATIONAL www.kleinkaroomeat.com

SUNSQUARE CAPE TOWN www.tsogosunhotels.com

BEL'VINO www.belvino.co.za

LIQUOR CITY www.liquorcity.co.za

SOLMS DELTA www.solms-delta.co.za

BIBO WATER BAR bibo.co.za

MADE IN SPAIN www.madeinspain.co.za

SOUTHERN SUN PRETORIA www.tsogosunhotels.com

BUTTANUTT www.buttanutt.co.za

MEADOWLAND - UNILIVER FOOD SOLUTIONS www.ufs.com

STARFISH GREATHEARTS FOUNDATION www.startfishcharity.org

CARESSE MARINE www.wildekrans.com CHALMAR BEEF www.chalmarbeef.co.za DARLING SWEET www.darlingsweet.co.za ELBA www.elba.co.za FLEUR DU CAP www.fleurducap.co.za

MEZE www.meze.co.za MONTAGU DRIED FRUIT www.montagudriedfruit.co.za NUTRIBULLET www.nutribullet.co.za RANDOM HOUSE STRUIK www.randomstruik.co.za

THE CAPITAL HOTEL GROUP www.thecapital.co.za UKUVA IAFRICA www.ukuva-iafrica.com VOVO TELO www.vovotelo.com WILLOW CREEK www.willowcreek.co.za WILDEKRANS WINE ESTATE www.wildekrans.co.za

FOODIES www.foodiesgroup.co.za

SAMARA PRIVATE GAME RESERVE www.samara.co.za

WINDERMERE CIDER www.windermerecider.co.za

FRANCOIS FERREIRA ACADEMY www.francoisferreira.com

SANCTUARY RETREATS http://www.sanctuaryretreats.com

WOODVIEW WAGYU BEEF www.wagyu.co.za

HELLMANN'S - UNILIVER FOOD SOLUTIONS www.ufs.com

SHAUN THE COFFEE GUY shaunthecoffeeguy.blogspot.com

WWF SASSI www.wwfsassi.co.za

119

Recipe index

A

K

Amaretto Bread & Butter Pudding 105

Khoi vegetable bake veld vegetables and

B Basic beef potjie 92

goat’s cheese bake, served with buttermilk and buchu sauce 29

Bobotie 42

M

Boerewors and Blue Cheese Soufflé 17

Mieliepap and Cheddar Fritters 18

Black mussel, saffron & fennel soup 114

Milk tart 78

C

Milo cupcakes with a Nutella filling and strawberry buttercream icing 101

Cape Malay Koeksisters 76

Milo “Stokbrood” 103

Cranberry, White Chocolate, macadamia oat

Modern samp & bean stew 41

biscuits 87

D

N North African Party Couscous 19

Dark Soy Bread 106

Nyama Choma 64

G

P

GINJA Boozisters 76

Peanut butter Pinwheels 107

Grilled Ostrich Fillet with Sundried Tomato

Pina Colada Pie 83

Pesto and Rosemary Hollandaise 06 Guava ice cream with a twist 52

I Irio 65 Italian Olive Bread 111

R Rack of Lamb with Denningvleis Sauce 39 Roasted butternut quiche with caramelized onions, sharp white cheddar and sage 82

S Snoek Terrine 15

T Tamatiebredie 40 Thai coconut peanut soup 84 Traditional Koeksisters 75

W Warm pork and orange salad with a mustard dressing 98

120

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