GRATE January 2018
Kitchen Tips
Wine O’clock
Malva Pudding and Pecan Nut Ice-cream
Books in Review
Editor’s Notes January is... The month of stupendous and starts off with a Big Bang!
Grate Magazine wishes all their readers a fabulous 2018 and may the year be filled with lots of stupendous new things ahead. Grate just loves the month of January. This is the month of creating fresh, tasty and fabulous dishes, that kick start your Taste Buds into gear. Summer is still in full swing now and it ’s time to see what ’s buzzing in the food and wine trails. Summer’s possibilities are endless and the events are abundant with a variety of themes that will sate everyone of our passions. Every Summer has an exciting story so make yours a fabulous one not to miss out!
Although our journey is still in it’s baby shoes, we are looking forward to cater to your every need. The magazine will be available online every month, with some new additions added to each issue. Food love
Cover Recipe Avo and Quinna Salad Serves 4
WHAT YOU WILL NEED.. 1 Ripe Avocado 1 Handful of Rocket 1 Handful of Watercress 1 Leek 1/2 Cup Broad Beans 1/2 Cup Quinoa 1 Handful Micro Sunflower Course Black Pepper Course Salt HOW TO DO IT - Boil some water, to cook the Quinoa. Cook for 10 minutes. When the Quinoa is cooked place in a sieve and rinse with cold water - Rinse your, Rocket, Watercress and Sunflower and place one side. - Blanch your broad beans until tender but not overcooked, - Rinse your Leek very well to ensure that all the fine sand is rinsed off. Slice the leeks into slices.
- Place the Rocket, Watercress, Sunflower Shoots and leeks in a bowl. - Take approxitematly 4 Tblsp of the Quinoa and mix well with the Herbs. - Mix in the Broad Beans. - Season with Salt and Pepper. - Place the Herbs and Quinoa on a plate. - Slice the Avocado and arrange on the plate. - Season with Salt and Pepper - Drizzle some Olive Oil
Kitchen Tips
Ice-Cream In a Bag! A plastic freezer bag keeps the cold air from making your ice cream rock hard. If you like straight spoons and soft ice cream, this trick is worth the extra step! Try to push out as much air out of the bag as you can before putting it in the
Keep Wine Cold! Pop frozen grapes into your wine to keep them chilled and undiluted
Hot Hot!! Before chopping chillies, rub your hands with veg oil to prevent them from absorbing the chilli oils.
Pop It! Soak popcorn kernels in water for 10 minutes, drain then pop, for super-quick popping, fluffy popcorn.
Info on Pomegranate
The pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree in the family Lythraceae that grows between 5 and 8 m (16 and 26 ft) tall. The fruit is typically in season in the Northern Hemisphere from September to February, and in the Southern Hemisphere from March to May. As intact arils or juice, pomegranates are used in baking, cooking, juice blends, meal garnishes, smoothies, and alcoholic beverages, such as cocktails and wine.
The name pomegranate derives from medieval Latin pōmum "apple" and grānātum "seeded". Possibly stemming from the old French word for the fruit, pomme-grenade, the pomegranate was known in early English as "apple of Grenada"—a term which today survives only in heraldic blazons. This is a folk etymology, confusing the Latin granatus with the name of the Spanish city of Granada, which derives from Arabic. Garnet derives from Old French grenat by metathesis, from Medieval Latin granatum as used in a different meaning "of a dark red color". This derivation may have originated from pomum granatum, describing the color of pomegranate pulp, or from granum, referring to "red dye, cochineal The French term for pomegranate, grenade, has given its name to the military grenade
Red-purple in color, the pomegranate fruit husk has two parts: an outer, hard pericarp, and an inner, spongy mesocarp (white "albedo"), which comprises the fruit inner wall where arils attach. Membranes of the mesocarp are organized as nonsymmetrical chambers that contain seeds inside arils, which are embedded without attachment to the mesocarp. Containing juice, the arils are formed as a thin membrane derived from the epidermal cells of the seeds. The number of seeds in a pomegranate can vary from 200 to about 1400. Botanically, the edible fruit is a berry with seeds and pulp produced from the ovary of a single flower. The fruit is intermediate in size between a lemon and a grapefruit, 5 – 12 cm (2.0 – 4.7 in) in diameter with a rounded shape and thick, reddish husk. In mature fruits, the juice obtained by compressing the arils and seeds yields a sour flavor due to low pH (4.4) and high contents of polyphenols, which may cause a red indelible stain on fabrics. Primarily, the pigmentation of pomegranate juice results from the presence of anthocyanins and ellagitannins.
Health Bites
Eat Breakfast First!
Surely you've heard that breakfast is the most important meal of the day. It is! Eat a big healthy breakfast as early as possible. It will give you more energy, lead you to make healthier choices during the day, and keep you feeling full so you eat less
Fill up on Vegetables
Vegetables are filled with nutrients, water, fiber, and very few calories. If you fill half of your plate with vegetables, you'll get fuller faster and cut down your calories without feeling deprived. Use herbs and spices to jazz up vegetables instead of using butter and/or salt to flavor them Drink up! First thing in the morning: drink 2-3 cups of pure warm water or room temperature after your night of fasting.
Drink as much as feels good. If you feel nauseous do not continue to drink.
It is important that the water has nothing in it so that is passes through right away. If it contains anything at all (not even lemon juice), it will stay in your stomach up to one hour not going into cleansing mode.
The water will flush your kidneys and bladder clean out fasting debris from your stomach and colon. Prepares the stomach for food by stimulating the glands on its walls. Drink warm or hot water as it is gentler on the empty stomach.
Wine O’Clock
Most vineyards grow Semillon for blending purposes. But this 8-month-oaked Semillon’s oily nose and pear and melon palate, is beautiful all on its own. Each bottle is signed by the winemaker, making it doubly special.
The Armilla Blanc de Blanc at Avondale has turned many a cynic into an MCC lover. Created on South Africans first certified organic wine farm, it ’s rich and round in flavour with a crispness on the palate. And while you ’re staring out at the vineyards – where a paddling of ducks can be found chasing after snails – don ’t miss out on the Cyclus. Personally, this viognier is the perfect choice when you ’re not quite in the mood for your favourite chardonnay. And boy does it go with a good curry – or of course with just good company!
Everyone needs a special white wine and this Sauvignon Blanc is just the ticket. Selected from 3 vineyard parcels on the Noordhoek property, the nose is all about floral elements, grapefruit and limes. The palate is rich and textural, held together by an incredible mineral backbone. With its great structure, it is the perfect pairing with scallops or crayfish.
Kitchen Trends
Broken-plan kitchens
Open-plan kitchens have revolutionised the way we cook and entertain, but they do have their niggles. For a start, where do you hide all the dirty pots and pans from dinner guests? So if you’re after a little more privacy, broken plan might be for you. The concept is simple take an open plan design but add in a freestanding shelf unit or raised breakfast bar to create separation without the need for a full on wall. ‘This more zoned approach is an evolution of open-planned living and allows for a more sociable experience for everyone,’ says Daniele Brutto, co founder of Hub Kitchens.
Hint of Morocco Feel like you’re on holiday all year around with a kitchen inspired by warmer climes. Pinterest data reveals that there has been a 128% rise in searches and saves for Moroccaninspired décor, with ‘Moroccan tiles’ (+71%) and ‘Moroccan splashbacks’ (+66%) really gaining momentum. Mike Lavers agrees. ‘We predict that striking mosaic wallpaper and feature floor tiles will be hugely popular in 2018, along with other light Moroccan touches such as chunky wooden worktops, gold lanterns and pendant lighting.’ Credits: Idealhomeuk
Upcoming Events Date
Event
Hosted By
Contact
Feb
Awareness Campaign
NUST
NCA
13-14 April
COY– Junior Competition Silverspoon Hospitality Academy
NCA
4-5 May
Outjo Wildsfees
Outjo
NCA
4-5 May
Boerewors Competition— Round 1
Outjo
NCA
14-26 May
Eat Wild festival
Windhoek
NCA
25-26 May
National Braai Competition
Gobabis
NCA
9 June
Boerewors Competition— Round 1
Swakopmund
NCA
23 June
Boerewors Competition— Round 1
Windhoek
NCA
For all your catering, training and chef related inquiries, book now for 2018 Chef Chantel offers: *Training of staff for lodges (Accredited Occupational Directed Education Training and Development Practices/ 16/0012 CRN) *Designing Training Manuals *Catering for Weddings *Platters *Cakes *Fun Cooking Events at Home *Events Planning To book now, contact Chantel at chanteljoan@iway.na
On Review
On a Hot Summer’s Morning, me and my Fiancé were looking for a place just to have a quick bite and cool down. We decided to have a quick bite to eat at the News Café situated at the Grove Mall in Windhoek. When entering News Café, it has this cool, calm collective vibe. Creating a relaxed and enjoyable atmosphere to enjoy any meal. We were greeted at the door by our Waitress Lovisa, who took us to our booth to be seated. Lovisa was already equipped with our menu ’s on hand and informed us she will be back in 5 minutes to take our drinks order while we browsed through the menu. While I was browsing through the menu my eye caught on some delicious new dishes, to be tried. Lovisa came back to take our orders, I decided to try the Mango and Pine Smoothie, while my other half asked to have a draught. We opted for the Grilled Cheese Sandwich ( Toasted Cheddar Cheese, Brie and Pepperdew Relish topped with Streaky Bacon, Fried Egg and Rocket), the Just Baked ( 2 Eggs Baked in a pan with your choice of filling served with pepperdew relish and toasted sourdough). The just baked has two different fillings to choose from, I chose the Bacon, Butternut and Chickpea filling. Lovisa took our order and not long after that our drinks arrived which was delicious to cool off. A few minutes went by when our food came. Delicious aromas and great taste of delicious flavours from both our dishes. I would recommend these dishes to any one who wants a quick bite to eat. Great service, Drinks and Food.!
Malva Pudding served with Pecan Nut Ice – Cream Pudding 30ml (2T) Butter/Marg 125ml Huletts White Sugar 1 Extra Large Egg 15ml (1T) Apricot Jam 5 ml (1t) Bicarbonate of Soda 125ml (½C) Milk 250ml (1C) Cake Flour Pinch of Salt 15ml (1T) Vinegar
Pudding
1. Cream butter and sugar together, beat in the egg until light and fluffy. 2. Beat in the apricot jam. 3. Dissolve the bicarb in the milk. 4. Sift the flour and salt together and add to the creamed mixture alternately with the milk.
5. Lastly stir in the vinegar. 6. Pour into a deep round dish about 19cm diameter. Cover the dish with a lid or foil and then bake for 1 hour at 180°C.
Sauce
Sauce
125g Butter/Marg 185 ml (¾C) Huletts White Sugar 65ml (¼C) Water
1. Bring the butter, sugar and water to the boil and simmer, stirring all the time for 2 minutes. Remove from the stove and then add the cream and the vanilla. Pour over the hot
185 ml (¾C) Cream 5ml (1t) Vanilla essence
INGREDIENTS Ice Cream 2 c. whole milk 1 1/2 c. brown sugar 4 egg yolks Pinch of salt 2 tbsp. unsalted butter 2 c. half-and-half 2 c. whipping cream 2 tsp. vanilla extract Candied Butter Pecans 1 c. pecans c. sugar 2 tbsp. unsalted butter DIRECTIONS Prepare Ice Cream: In a medium saucepan, whisk together milk, brown sugar, egg yolks, and salt. Place pan over medium-high heat until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain mixture into a large bowl and whisk in butter until combined; then incorporate half-and-half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours. Prepare Candied Butter Pecans: In a heavy skillet over medium heat, combine pecans, sugar, and butter, stirring constantly for about 6 minutes or until sugar has melted and browned. Remove from heat; spread nuts on foil. Once nuts have cooled, break into bitesize pieces and reserve. Pour ice cream mixture into ice-cream maker; process according to manufacturer instructions. Once ice cream's made, stir in reserved pecans.
Books in Review
Smitten Kitchen Every Day by Deb Perelman We loved award-winning blogger, Deb Perelman's first, New York Times best-selling cookbook, Smitten Kitchen. Her second, Smitten Kitchen Every Day, is all about recipes that match up to the realities of busy life, with page after page of food that you not only want to eat, but very easily can, with recipes that are easy to master and a joy to make, eat and share. With everything from breakfasts to party food, comfort plays a big part in each dish, and Deb's relatable and witty intros are wonderful to read.
One Pan: 100 Brilliant Meals by Mari Mererid Williams Another cookbook to revolutionise midweek meals, One Pan: 100 Brilliant Meals is a brilliant resource for quick and easy meal ideas to take you from pan to table. With everything from pies to cheat's frying pan lasagne, and breakfast ideas right through to bakes, this is cooking made simple, but still totally delicious.
Eat Happy: 30 Minute Feel-good Food by Melissa Hemsley Melissa Hemsley is one half of Hemsley + Hemsley, the foodie sister act behind two of our favourite cookbooks, The Art of Eating Well and Good + Simple. Eat Happy is Melissa's first solo cookbook and is all about quick and easy food that makes you feel great, with recipes for everything from Monday Miss Noodle Soup to a Celebration Cake.