Ina Paarman: My Favourite Recipes

MY FAVOURITE RECIPES

SEASONAL TIMETABLE

SUMMER

DEC/JAN/FEB

VEGETABLES

artichokes, asparagus, aubergines (eggplant/brinjal), baby butternuts, baby corns, baby marrows, beans, beetroot, broccoli (late Feb), cabbage, carrots, celery, chillies, chives, courgettes, cucumbers, garlic (from Feb), green beans, kohlrabi, lettuce, mangetout, mealies, mushrooms, patty pans, peppers, potatoes, pumpkin, radishes, red onions, rhubarb, spinach, spring onions, sweet potatoes (from Jan), squash, tomatoes, turnips, watercress

FRUIT

apples, apricots, bananas, blackberries, blueberries, cherries, elderberries, figs, grapes, granadillas, kiwifruit (from Feb), kumquats, lemons, litchi, mangoes, melons, mulberries, nectarines, paw paws or papino, peaches, pears, pineapple, plums, pomegranates, prickly pears, prunes, quinces, raspberries, spanspek, strawberries, sweet melons, watermelons

HERBS

bay leaves, basil, borage, dill, fennel, lemon grass, marjoram, mint, origanum, parsley, rocket, rosemary, sage, thyme

AUTUMN

MAR/APR/MAY

VEGETABLES

artichokes, aubergines (eggplant/brinjal), avocados, baby marrows, beans (until March), beetroot, broad beans, broccoli, brussel sprouts, butter beans, cabbage, carrots, cauliflower, celery, chives, courgettes (zucchini), cucumbers, garlic, hubbard squash, kale, lettuce, mangetout, mealies (until April), mushrooms, onions, peas, parsnips, peppers, potatoes, pumpkin, radishes, sweet peppers, sweet potatoes, spinach (until April), squash, tomatoes, turnips

FRUIT

apples, avocado, bananas, figs, grapefruit, granadillas (small harvest Mar/Apr), grapes, guavas, kiwifruit (Mar/Apr), lemons, loquats (Mar/Apr), mangoes, naartjies, oranges, paw-paws or papino, peaches (until Mar), pears, persimmons, pineapple, plums, pomegranates, quinces, raspberries, spanspek, sweet melons, watermelons

HERBS

basil, bay leaves, dill, fennel, marjoram, mint, origanum, parsley, rosemary, sage, thyme

THAI STYLE CARROT SOUP

This delicious soup is quick to make and rich in vitamin A. Its happy orange-yellow colour is just the thing to brighten a cold winter’s night.

MAIN DISH METHOD

2 onions, coarsely chopped

1 t (5 ml) Ina Paarman’s Vegetable Spice

1 T (15 ml) butter

2 T (30 ml) canola oil

8 carrots, cut into rings

1 T (15 ml) freshly grated ginger

1 T (15 ml) turmeric root, grated (optional)*

1 T (15 ml) curry powder

3 T (45 ml) flour

4 cups (1 l ) hot water

2 T (30 ml) Ina Paarman’s Chicken Flavour Stock Powder

1 cup (250 ml) coconut milk fresh lemon zest and juice

GARNISH fresh parsley garlic croutons

SERVES 4-6

Sauté the onion, pre-seasoned with Vegetable Spice, in butter and oil until soft.

Add the carrots and stir-fry over medium heat for 3 minutes.

Add the ginger, grated turmeric, and curry powder.

Sauté for another 2 minutes, then sprinkle over the flour and stir in.

Blend well using a wooden spoon.

Add the water, Chicken Flavour Stock Powder, and coconut milk. Simmer slowly for 20 minutes.

Liquidise until smooth. Season to taste with Vegetable Spice.

Add 1 t (5 ml) lemon zest and a squeeze of lemon juice to balance the flavours.

Garnish with fresh parsley and croutons (see page 21).

INA’S TIP

Lemon and orange rind is nature’s own health food. It is very rich in antioxidants, so use whenever you can.

STOCK POWDERS

Unlike our Liquid Chicken and Liquid Beef Stocks, the Powdered Stocks are naturally flavoured and do not contain any animal products.

*If fresh turmeric is not available, use ½ t (2,5 ml) dry turmeric.

SEAFOOD

MY ADVENTURE

Fast forward. I am now 21 years old, a qualified Home Economics Teacher in my first teaching post at Edenvale High School in Gauteng. Near our school was a children’s home for orphans and neglected children. These kids took to the domestic science classes like ducks to water.

We cooked, baked, and embroidered on hemmed squares of hessian.

I have found my vocation and a lifelong belief that teaching is like gardening with people. It was wonderful to see those children blossom. During this happy, productive and rewarding time I fell head over heals in love with the proverbial “wrong man” who broke my heart and shattered my belief in men.

My wise mother realised that a change of environment was essential. I left for England in December 1960 sailing on the Union Castle Royal Mail Vessel to find a teaching job in London.

On board, Ted Paarman became a good friend. He spent a week in London on holiday and during that time he made sure I had accommodation and a teaching position. On his final day before going home to Cape Town, he took me to lunch at Simpsons in the Strand next to the Savoy Hotel. I will never forget the beautiful buttered Dover sole we had. It was sea-fresh, perfectly cooked, and elegantly presented!

On my first day at the new school, a group of duck-tail teddy boys remarked behind my back, “That is a bit of homework I wouldn’t mind doing!”

A new world to get used to.

Lois Kromburg, a fellow teacher, shared a bed sitter with me. We visited her brother living in Norway. The highlight of this visit was eating wild Norwegian salmon. Back in London, we supported the local fish shop for crispy batter fried cob. During school holidays we went on cheap bus tours around the European continent. A great way to experience diverse food cultures on a shoestring budget. One evening, a year later, we watched the musical Ipitombi on our little black and white TV. The song “Mama Temba’s Wedding” made me realise it was time to go home and Ted was waiting for me.

FISH BRAAI

We asked Westley, a professional chef and expert braaier, to demonstrate to us his favourite butterflied fish recipe with apricot glaze. Follow his recipe to the letter using sea-fresh fish.

APRICOT GLAZE METHOD

⅓ cup (80 g) butter ¼ cup (60 ml) fresh lemon juice

3 cloves garlic, crushed 2 t (10 ml) Ina Paarman’s Braai & Grill Seasoning 2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning ½ cup (125 ml) smooth apricot jam

FISH

1 large kabeljou ±1 ½ kg, skin on, filleted and butterflied open

GREEN SAUCE 1 x 125 g Ina Paarman’s Basil Pesto

2 handfuls of fresh basil, roughly chopped

GARNISH fresh basil

SERVES 6

APRICOT GLAZE

Mix all the ingredients in a small saucepan and cook open, while stirring now and again, until jammy, ±10 minutes. Reserve.

FISH

Prepare medium coals.

Brush the meaty side of the fish with apricot glaze. Clamp in a grid. Cook, meaty side down, until nicely browned.

Turn skin side down, briefly cook until fish is just done. Remove from clamp grid and give the meaty side a final coating of glaze.

GREEN SAUCE

Mix the Basil Pesto with chopped fresh basil and serve with the fish. Garnish with fresh basil. Delicious with fresh bread. Westley says, “Leftovers, if any, are delicious the next day on soft Portuguese buns spread with mayonnaise and topped with lettuce.”

FISH

TIPSY CHICKEN

WITH RED GRAPES

Another recipe that combines sweet and savoury flavours traditionally loved by South Africans.

A classic roast chicken with a twist. The roasted grapes are delicious and the gravy is to die for. Also excellent served cold the next day.

MAIN DISH METHOD

1 fresh chicken

1 T (15 ml) Ina Paarman’s Lemon & Black Pepper Seasoning

4 rashers of streaky bacon (optional)

2 T (30 ml) butter, at room temperature

1 lemon, zested

1 cup (250 ml) sherry, port, sweet wine or red grape juice (see tip)

2-3 medium bunches (±500 g) of red grapes

1 x 25 g Ina Paarman’s Liquid Chicken Stock

¼ cup (60 ml) Ina Paarman’s Classic Balsamic Vinaigrette

Rub the chicken inside and out with the Lemon & Black Pepper Seasoning. Leave open on a plate in the fridge to dry the skin for at least an hour (or best overnight).

Adjust the oven rack to one slot below the middle position and preheat the oven to 180°C.

Chop the bacon finely (if using) and mash it with the butter and lemon zest. Loosen the chicken skin over the breast and thighs, and spread the butter mixture under the skin. Cut the zested lemon in half and stuff it into the cavity of the chicken. Tie the legs together.

Place the bird into a medium-sized ovenproof dish.

Pour ½ cup (125 ml) of the sherry in on the side. Roast the chicken uncovered for 45 minutes. Remove the dish from the oven and arrange the grapes around the chicken. Mix the Liquid Chicken Stock with the remaining sherry and Balsamic Vinaigrette, and pour this mixture over the chicken and grapes. Cover the chicken lightly with baking paper to prevent overbrowning. Put the dish back in the oven and bake for a final 30 minutes. Serve it in the baking dish.

INA’S TIP

If using grape juice, acidify it with 1 T (15 ml) lemon juice.

COOKED GRAPES?

4-5

Why not? They are delicious in jams and jellies and respond well to oven baking with chicken to give us that great sweet/ savoury combination. Moskonfyt is one of the most delicious products from the Cape winelands – you can use it in this recipe mixed with 50% wine.

MEAT

FRIENDS & FAMILY

The recipes in this chapter celebrate family and friends. They bring to mind those precious moments around a table when we share stories, laughter and pay tribute to a landmark birthday, graduation, career achievement, wedding, etc. I hope you enjoy reading and cooking the tried and tested gems in this chapter and in doing so, make your own happy memories. We have a rich and varied food culture in our country and there is so much worth preserving for future generations.

Good ingredients are expensive. Let’s use leg of lamb as an example. What used to be the usual Sunday Roast has now become a serious investment suitable for high days and holidays only. Therefore, its selection, preparation and cooking deserves every possible culinary care you can give it. Do stuff it with garlic, rosemary and anchovy. Rub it with spices and olive oil. Roast it at the right temperature for exactly the correct length of time. Leave it to rest before carving the leg with care and respect.

You will find quite a few pie recipes in this chapter because my mother had a “light hand” with pastry. She showed off her rich buttery pie crusts to impress and delight all. Check out her unforgettable Ouma’s Karoo Lamb Pie, Venison Pie, Peppered Beef Pies, and more!

What better way to celebrate a grand occasion than with an impressive Beef Roast accompanied by all the trimmings? Chilly winter evenings call for deeply flavoured stews and casseroles. Have a look at the French Beef Stew with Shallots. I was inspired by this classic recipe after attending a week-long cookery course in France with Chef Roger Vergé in 1987. He had his three-star restaurant and school in Mougins in the South of France.

An unforgettable culinary experience.

FRENCH BEEF STEW

WITH SHALLOTS

We simplified the classic method. It is important to buy the recommended forequarter cuts of meat, which are high in connective tissue. The anchovy really sparks the beefy flavour. The gelatine gives a glossy sheen and lovely body to the sauce.

MAIN DISHMETHOD

500-750 g chuck or well-trimmed boneless brisket

1½ cups (375 ml) red wine (Merlot or medium-bodied Cabernet or an inexpensive blend of the above)

3 garlic cloves, crushed 1 bouquet garni (see Ina’s Tip)

3 T (45 ml) butter

1 small onion, chopped ½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning

2 medium carrots, scrubbed and sliced

1 T (15 ml) flour

½ cup (125 ml) water 2 x 25 g Ina Paarman’s Liquid Beef Stock 2 T (30 ml) Ina Paarman’s Sun-dried Tomato Pesto 1 t (5 ml) Ina Paarman’s Garlic Pepper Seasoning

125 g rindless streaky bacon, each rasher cut into 4 pieces 500 g shallots or pickling onions, peeled but left whole 100 g small button mushrooms

4 anchovy fillets, mashed 2 t (10 ml) gelatine powder

GARNISH fresh herbs

Cut the meat into 3 cm cubes and trim away the excess fat.

Put the meat, wine, garlic and bouquet garni in a glass bowl.

Cover with cling film and leave in the fridge for at least 3 hours or preferably overnight.

Adjust the oven rack to one slot below the middle position and preheat the oven to 150°C.

Heat 2 T (30 ml) of the butter in a heavy cast iron pot.

Add the onion, pre-seasoned with Green Onion Seasoning, plus the carrots and cook over low heat, stirring occasionally, for 10 minutes. Stir in the flour and cook for 1 minute.

Strain the wine from the raw meat into a frying pan (reserve the meat and bouquet garni). Boil the wine over high heat to reduce it by one third. Add the water, Liquid Beef Stock, Tomato Pesto and Garlic Pepper Seasoning.

Add the reduced wine mixture to the sautéed vegetables and bring to the boil. Add the cubes of meat, stir well, and bury the bouquet garni in the stew.

Cover and cook for 2 hours in the oven.

Heat the remaining butter in the frying pan and cook the bacon and shallots, stirring, for 8-10 minutes.

Add the mushrooms and cook, stirring occasionally, for 2-3 minutes. Add the shallots, bacon and mushrooms to the stew. Add the mashed anchovies and gelatine. Stir through.

Cover the pot and return to the oven for 30 minutes, or until the meat is fork tender. Discard the bouquet garni.

Taste for seasoning. This stew improves with standing and is even better the next day.

INA’S TIP

Bouquet garni simply means a little bunch of herbs.

Wrap a bay leaf around a piece of celery, twig of parsley and thyme. Tie with a long piece of string that hangs out over the edge of the casserole for easy removal.

STUFFING ROLL

WRAPPED IN BACON

This is my favourite Christmas recipe! It can be served warm, but is also delicious at room temperature. Easy to slice and ideal on sandwiches the next day. I have frozen it very successfully.

MAIN DISH METHOD

3 T (45 ml) butter

1 medium onion, finely chopped ½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning

2 cloves garlic, finely chopped 1 x 100 g Ina Paarman’s Poultry Stuffing Mix

500 g pork sausages, skinned 1 egg

½ cup (125 ml) water

1 lemon, zested 1 T (15 ml) fresh lemon juice

50 g pecan nuts, roughly chopped 250 g back bacon olive oil

GARNISH fresh sage

Melt the butter over medium to high heat in a frying pan.

Add the onion seasoned with Green Onion Seasoning. Stir-fry until just beginning to brown.

Add the garlic and stir-fry for 1 minute.

Add the dry Stuffing Mix and stir through.

Decant into a medium sized mixing bowl.

Add the sausage meat and mix it in with a small knife.

Beat the egg with the water and lemon juice. Add to the pork stuffing mixture. Add nuts and lemon zest and stir through. Leave to stand.

Lay the bacon strips on a length of baking paper overlapping slightly and alternating top to bottom. Lay a second sheet of baking paper (cut to size) over the bacon and roll with a rolling pin over the top sheet to stretch the bacon. Remove the top layer of baking paper. Spoon the stuffing onto the stretched bacon and shape into a log.

Wrap the bacon around the stuffing. Turn so that the join is at the bottom. Brush with a little olive oil. Wrap in the baking paper and refrigerate overnight or bake.

Adjust the oven rack to the middle position and preheat the oven to 180°C.

Bake for 20-25 minutes. Remove from the oven.

SERVES 6-8

Leave the wrapped stuffing roll on the tray to cool. It can be served warm or at room temperature, cut into slices. Delicious with our Peach Apricot Chutney.

CHICKEN PASTA SALAD

WITH BACON & PARMESAN SHAVINGS

This delicious and filling picnic salad is easy to transport and eat with a fork or to pile on bread. The pasta soaks up the dressing, so take the bottle of dressing with you to the picnic to add a final drizzle before dishing up. The recipe can easily be doubled.

MAIN DISH METHOD

½ cooked rotisserie chicken

150 g pasta shells

Ina Paarman’s Garlic & Herb Seasoning

Ina Paarman’s Creamy Herb Dressing

125 g streaky bacon

1 T (15 ml) olive oil

one medium bunch red grapes, halved shaved Parmesan or grated cheddar cheese rocket

Skin the chicken and snip the skin into strips. Keep aside. Strip the meat from the bone in long thin strips.

Boil the pasta according to the pack instructions.

Drain the pasta and season with 1 t (5 ml) Garlic & Herb Seasoning. Toss with ¾ cup (180 ml) Herb Dressing and keep aside.

Pan-fry the bacon in a little olive oil until crisp.

Snip the bacon into smaller pieces and keep on one side.

Add a little more oil to the now empty frying pan and quickly stir-fry the chicken skin strips until crispy.

TO ASSEMBLE

Toss the chicken strips with the dressed pasta and 1 t (5 ml) Garlic & Herb Dressing and dish into a serving bowl.

Top with the halved grapes, bacon and crispy chicken skin. Add shavings of Parmesan cheese and rocket.

Drizzle with extra Herb Dressing before serving.

INA’S TIP

Is chicken skin bad for me?

SERVES 2-3

Not necessarily. It does have more fat than the meat, but because of the fat it has a lot of flavour. If you crisp the skin, you still get the flavour with less fat.

SALAD

SPINACH & RICOTTA LASAGNE

This is a wonderful recipe to serve at a get-together where you have to be sensitive to vegetarian needs. It is ideal to prepare ahead and keep in the fridge ready to bake. It can be baked in a large ovenproof dish or in smaller individual ones.

MAIN DISHMETHOD

±200 g lasagne sheets

400-500 g spinach, well rinsed, ribs removed and roughly sliced 2 T (30 ml) butter, cut into cubes 2 t (10 ml) Ina Paarman’s

Reduced Salt Garlic & Herb Seasoning

2 x 250 g ricotta cheese (or use chunky plain cottage cheese)

½-1 cup (125-250 ml) fresh cream

1 extra-large egg 1 x 400 ml Ina Paarman’s Four Cheese Pasta Sauce

½ cup (125 ml) grated hard cheese

GARNISH fresh basil

Soak the lasagne sheets in a big oven baking pan in hot tap water. This makes the sheets pliable and improves the tenderness of the pasta. It also reduces the baking time of the lasagne.

While the pasta is soaking, place the wet spinach and cubes of butter into a large frying pan and cover with a lid.

Cook over high heat for 2-3 minutes until the spinach has wilted. Season with Reduced Salt Garlic & Herb Seasoning. Place the spinach in a food processor and blend with the ricotta cheese and cream. Keep on one side. Beat the egg into the Four Cheese Pasta Sauce. Keep on one side.

TO ASSEMBLE

Using a 30 cm x 24 cm ovenproof dish or 6 smaller round ovenproof dishes, spread ⅓ of the spinach mixture into the dish. Layer with ⅓ of the wet pasta sheets. Season the pasta lightly as you go. Continue in this way until you have used all the spinach and pasta (use only two layers of pasta in smaller dishes).

Pour the Cheese Sauce with egg over the final pasta layer and sprinkle the grated cheese over. Leave to rest for 30 minutes, at room temperature, before baking. This will allow the pasta to soften more and the layers to settle.

Just before you intend baking the lasagne, adjust the oven rack to the middle position and preheat the oven to 180°C.

Bake for 35-40 minutes until golden. If the lasagne was made well in advance and refrigerated, it will need an extra 10-15 minutes baking time.

SERVES 4-5

Garnish with fresh basil and serve with a tossed salad dressed with our Classic Balsamic Vinaigrette.

VEGETARIAN

GRANADILLA SHEET CAKE

WITH LEMON ICING

DESSERTS

Granadilla is one of our most aromatic fruits. It combines really well with the vanilla cake and cuts the sweetness of the icing. I just love the lemon icing with granadilla pulp added. One can bake the mixture as a layer cake in 2 x 20 cm cake tins instead of the rectangular pan.

MAIN DISH METHOD

3 extra-large eggs, at room temperature

½ cup (125 g) melted butter

¼ cup (60 ml) canola oil

1 cup (250 ml) fresh full cream milk, warmed 1 x 600 g Ina Paarman’s Vanilla Cake Mix

½ cup (125 ml) granadilla pulp

2 T (30 ml) fresh lemon juice

LEMON WATER ICING

1 x 250 g Ina Paarman’s Vanilla Icing Kit

½ cup (125 ml) granadilla pulp

2 T (30 ml) fresh lemon juice

Adjust the oven rack to the middle position and preheat the oven to 180°C. Butter a 24 cm x 30 cm x 5 cm rectangular pan and line it with baking paper.

Beat the eggs. Slowly add the melted butter and oil and beat for 1 minute. Beat in the warmed milk.

Add the contents of the Cake Mix pack and fold in by hand, using a spatula, until half blended.

Add the granadilla pulp and lemon juice and stir in until well blended. Scrape the mixture into the prepared pan and level the top. Bake for 25-30 minutes - the cake is done when a thin-bladed knife inserted into the centre comes out clean or the cake pulls away slightly from the sides of the pan. Let the cake cool down in the pan for 10 minutes. Turn out onto a cooling rack. Do not ice until the cake is cold.

LEMON WATER ICING

Mix the Icing with granadilla pulp and lemon juice until it has a thick dropping consistency - you might have to add a little more granadilla pulp.

Using a small offset palette knife, spoon and spread the mixture over the cake.

Before portioning, leave to stand for an hour or two to give the icing time to firm up - be patient!

MAKES 15 PORTIONS

Cut into 15 rectangles of ±8 cm x 6 cm, or to your liking, served with nectarine slices and/or ice cream.

CHOC COFFEE CAKE

WITH WALNUTS

Graham feels this is the most outstanding variation on our Chocolate Cake to date. Walnuts lend great flavour and texture to the cake…and the icing is to die for! The cake batter is enough for a 20 cm layer cake or 4 x 10 cm mini cakes (sandwiched together).

MAIN DISH METHOD

3 T (45 ml) good quality coffee granules

1¼ cups (310 ml) boiling water

1 x 650 g Ina Paarman’s Chocolate Cake Mix

3 extra-large eggs, at room temperature

1 cup (250 ml) canola oil 100 g walnuts – reserve 8-10 halves for garnish and roughly chop the rest

BUTTER ICING

2 t (10 ml) good quality coffee granules

±4 T (60 ml) hot water

½ cup (125 g) butter, at room temperature

1 x 250 g Ina Paarman’s Vanilla Icing Kit

GARNISH

whole walnut halves for a bigger cake malted chocolate balls for mini cakes

Adjust the oven rack to the middle position and preheat the oven to 180°C. Butter a 20 cm cake pan or 4 x 10 cm mini pans.

Line the bases with baking paper.

Dissolve the coffee granules in the boiling water.

Mix the cake according to package instructions using the eggs, canola oil, walnuts and strong black coffee made with coffee granules and boiling water.

Divide the mixture between the pans. Bake for 35-40 minutes, then leave the cakes to cool in the pans for 10 minutes.

Turn out onto a cooling rack and leave until cold.

BUTTER ICING

Dissolve the coffee granules in the hot water and allow to cool. Cream the butter, add the Icing Mix and beat while slowly adding the cold coffee. You may need a little more coffee for a softer, more spreadable icing.

Sandwich the cake halves together with one quarter of the icing. Ice the sides of the cake to give it the “naked” look.

Ice the top of the cake and pipe rosettes with the remaining icing. Decorate with the reserved walnuts.

MINI CAKES

Sandwich together with prepared icing. Cover the sides and top with icing.

SERVES 8-10

Decorate the top with malted chocolate balls.