IOL
FOOD
DECEMBER 2020 ISSUE 8
Festive food
guide
Editor’s Note CREATE A FESTIVE FOOD EXPERIENCE
DREAMING OF A GREEN CHRISTMAS?
THE HARVEST TABLE AND CHEESE BOARD
STARTERS
HOW TO CHOOSE THE PERFECT ROAST
MAINS
THE PLANT-BASED FESTIVE MENU
DESSERTS
DRINKS
CONTACT US PUBLISHER | Vasantha Angamuthu vasantha@africannewsagency.com FOOD EDITOR | Buhle Mbonambi buhle.mbonambi@inl.co.za EXECUTIVE LIFESTYLE EDITOR | Nelandri Narianan nelandri.narianan@inl.co.za PRODUCTION | Renata Ford | renata.ford@inl.co.za DESIGN | Tanya Fynn | tanya.fynn@inl.co.za BUSINESS DEVELOPMENT | Keshni Odayan | keshni.odayan@inl.co.za SALES | Charl Reineke | charl@africannewsagency.com Kyle Villet | kyle.villet@africannewsagency.com GENERAL ENQUIRIES | info@anapublishing.com
WHAT a wild year it has been and even as I write this note, I wonder just how much is still going to change. I had hoped that the Covid19 infections would have subsided by now and things would be back to normal. Alas, it’s become even worse. So much so, that it is affecting our annual festive season celebrations and I will admit that I am heartbroken about this. It is with this in mind that we curated the recipes of our first IOL Food Festive Season magazine. These are recipes that are designed for a smaller group of people who are likely going to have a very intimate Christmas and New Year’s celebrations. So there are no turkey or duck recipes, but rather more manageable dishes that six or 10 people can enjoy. The recipes and tips we have in this issue will be ones you will go to time and again, especially when you have something to celebrate. From cheese boards, canapes and roasts, to plant-based cuisine, desserts and beverages, we have planned the full menu for your festive season celebrations. Plus tips on how to make sure you are safe from any unnecessary exposure and keeping your food safe. I hope we will all try to have a joyous festive season and that 2021 will be a much better year. Happy Holidays!
Buhle
6 HACKS TO MAKE CHRISTMAS ENTERTAINING EASY LIFESTYLE REPORTER
BE REALISTIC Too often, hosts bite off more than they can chew and spend the evening playing catch-up. If a three-course dinner feels out of reach, plan something lowmaintenance, such as a champagne brunch or a low-key after-party. KEEP THE MENU SIMPLE Choose dishes you can prepare ahead of time and serve at room temperature. ICE TIPS Chill cocktails with funky ice. Water isn’t the only substance that can freeze and gradually re-liquefy. By adding other ingredients to your ice, you can create cocktails that evolve over the time they’re being consumed, avoiding palette fatigue. MARINADE LIKE A PRO Chicken l Whole chicken: 4 to 12 hours l Bone-in pieces: 2 to 6 hours l Boneless pieces: 30 minutes to 2 hours Meat l Bigger roasts, such as a chuck, leg of lamb, pork shoulder: 2 to 8 hours l Tougher or larger steaks, like strip, T-bone, rib-eye or London broil: 1 to 2 hours l More tender cuts of meat, like sirloin, skirt or flank steak, lamb or pork chops: 30 minutes to 1 hour Fish and Seafood l Fillets, scallops, shrimp: 15 to 20
minutes l Whole fish, thick fish steaks: 30 minutes Soy Products l Tofu: 30 minutes to 1 hour l Seitan and tempeh: 1 to 6 hours Vegetables l Dense vegetables, such as carrots, squash, potatoes: 1 to 3 hours l Softer vegetables, such as broccoli, zucchini, tomatoes: 30 minutes to 1 hour FIVE MINUTE FOOD HACKS Always have fresh herbs, preferably dill, and cream cheese on hand in the fridge. They are the base of most delicious and fancy emergency recipes and they go well with everything. In a bowl, stir lemon juice into cream cheese until smooth. Add chopped dill (or your favourite herb) and some chilli flakes (or whatever spice you like). That spread goes well with salmon, tuna, leftover roasts, crackers and even bread. BUGS AWAY There’s nothing as irritating as setting your table only for flying insects to invade the table. Citronella candles, a fan and incense sticks work well, but a favourite of ours, which will also blend in with the table decor, is scattering herbs like basil, rosemary, mint, lavender and lemongrass around the table. These herbs repel pests like mosquitoes and flies.
5
ways to create a festive food experience during Covid-19 times LUTHO PASIYA
THE coronavirus pandemic will not be over any time soon, so we need to figure out how to have enjoyable experiences with friends and family. While most places are open, we should all make choices that minimise the risk of infection. Traditional holiday celebrations are a time where we embrace our loved ones, with everyone shaking hands, sharing hugs, kissing hello and enjoying appetisers from shared plates. All this may encourage the spread of the novel coronavirus. You can, however, still have meaningful celebrations this year, even if you change your usual plans. This also applies to food. To make sure that you minimize any risk, you need to be extra careful with how you prepare the food. We spoke to the general manager of Granny Mouse Country House and Spa in the KwaZulu-Natal Midlands, Sean Granger, who shared five tips on how to create a holiday food experience in the time of Covid-19 at home. Try to keep food items that you know would move quickly with family and friends By doing this, food does not stand around for long periods and you would be assured that all food items would be eaten for the festive meal.
Try to do a hearty Christmas soup and have croutons Instead of bread rolls or loaves of bread. Croutons are made before the time, sealed for freshness, and can be scooped into the soup and allows for minimal contact. Cover meat in the sauce If possible, try to ensure that meats are rather covered in the sauce that would normally be on the side. This would prevent dry, direct exposure to open air. The bulk of the sauce can still be placed on the side for friends and family to use should they require more. Alternatively, meats are to be cut very last minute with minimal exposure. Create and build your salad station All the items are in different bowls and can be covered before serving. This creates various options for a person to create their salad and by using smaller bowls per individual item, salad ingredients will be used quicker than normal large bowls of servings. Pre-packed desserts Rather bake or purchase macaroons that can be pre-packed into small parcels with a lovely Christmas wish attached. It’s easily handed out and everyone has their own. Be bold with the favours that your family and friends can remember.
Dreaming of a green Christmas? SACHA VAN NIEKERK WHEN the tree goes up, it’s officially the festive season in most people’s homes. However, with the startling effects of pollution, we’re starting to become more conscious of the waste we produce and how we can reduce our contributions. However, attempting to cut out all waste from Christmas planning is an enormous feat. Starting small and building on that change is a more manageable approach and opting for a waste-free tree seems like the most significant start. Here are our eco tree and decorating ideas: Forage for decorations Go on the hunt for decorations while on a walk. Whether it’s pinecones, dried leaves, flowers, pebbles or seashells, whatever you forage for can be tied to your tree as a decoration. Use a nail and hammer to chip holes into the sea shells and a jewellery drill to carefully pierce through pebbles. Markers, paint and pastels will add the finishing touches to the rocks before looping twine through their holes and hanging. House plants Use one of your potted house plants in place of a
Christmas tree. If it’s sturdy enough, decorate it with homemade ornaments that are light enough so they don’t damage delicate branches and leaves. Wrapping paper Instead of buying wrapping paper every year, start saving paper, gift boxes and bags from birthdays and other celebrations throughout the year. Old newspapers and brown paper grocery bags can also be decorated with paint for wrapping, plus they have that charming homemade appeal that people appreciate. Or, you can invest in a Christmas sack that’s filled with each person’s presents that can be reused year after year. Recycle Sometimes avoiding waste is impossible. To counter this, make a point of recycling any rubbish. Remember to rinse out any food containers to remove residue and remove metal (such as staples, screws and wires that secure toys in their boxes) when throwing away these recyclable items.
A bevy of buffets The harvest 1. table HARVEST or grazing tables, have become a must-have for soirees during the festive season. The best thing about it is that it diminishes the seriousness of having caterwaiters in your home, going around with canapes for your guests. Crammed with cheeses, charcuterie, fruits, vegetables, dips, breads and other savoury tid bits and bites, it’s an upgrade from a cheese board. It is quite elaborately set up and usually takes up a whole table. This is perfect when you want to try something with some wow-factor for your festive season gathering. Grazing tables are growing in popularity, with more than 280 000 posts dedicated to the meal on Instagram.
We got some nice tips from experts on social media on how to set up the perfect grazing table for the festive season. Keep it fresh Sourcing local, fresh produce is key. Make friends at your local farmer’s market. Their passion for fresh and seasonal produce will give your board an authentic edge. More than meats and cheeses Who says the whole table has to be meats and cheeses for charcuterie?
Fresh wraps, rolls, and decadent fruits and vegetables have an inviting farm-to-table flair. Use height as a set-up idea Add interest to your board by using different heights. Place produce both on and around props such as wooden boxes or metal baskets, depending on your theme. This helps grazers easily access all areas of your table. Get busy dippin’ Dips are easy to DIY and add a
colourful dimension to your platter. If time isn’t on your side there’s nothing wrong with buying premade dips. Beetroot, basil and cashew, roasted carrot and bean, hummus or a caramelised onion dip will add colour and texture. Keep it simple A grazing table doesn’t have to be elaborate. In fact, it can be as simple as just setting up a great option for guests to have a snack. We love the idea of setting up a grazing cart with fresh olives to munch on.
Here are a few simple steps on how to put together the perfect (and easy) cheeseboard Step 1: The Board Grab a slate board or large wooden cheese board to give yourself room to play. Step 2: Add the cheese Find a mix of cheeses with different textures. You’ll want to find soft, hard and crumbly cheeses like Brie, Camembert, Gouda, Blue Cheese, Emmenthaler and Goats cheese. Make sure your cheese selection varies in strength as not everyone is a fan of strong cheese. Don’t forget to select a variety of different coloured cheeses for visual interest. We like keeping our wedges and wheels of cheese whole instead of pre-slicing them to keep an organic feel, and avoid the same look as that of a regular deli cheese tray. Lay a few cheese knives on your board and let your guests do all the work!
The 2. cheeseboard
Step 3: Add salty flavours Add salty things to your cheese board to add different flavours and textures. Try charcuteries like prosciutto, salami or sausage for those meat lovers. Or if you have vegetarian friends add stuffed olives, roasted nuts, pickled cucumber and rocket to get the same experience. Step 4: Add sweet things Fruits are the best way to satisfy those with a sweeter tooth. Add a mixture of dried and fresh fruits to add sweetness and add vivid colours to your board. Dried apricots are fantastic for adding colour, while apples and pears make great flavour combinations with many different cheeses. Other fruits to add include cherries, plums, grapes and blueberries. Don’t forget to treat your fruits with fruit preservers before laying them out as no one likes brown, oxidised fruit!
Step 5: Add some crackers Mix and match a variety of crackers to the board where there are openings between the cheeses you’ve laid out.
flavour of your wine. You can add mustard, chutney, jam, honey, pesto, pâtés and preserves. Add the different condiments to small jars or bowls to place on the board.
Step 6: Add condiments To take your cheeseboard to the next level, without putting in a massive amount of effort, simply add a variety of condiments. This brings a little fun to your cheeseboard and enhances the
Step 7: Garnish Add a few sprigs of fresh rosemary and sage to add a small finishing touch to your board. This step isn’t important but sure looks good and only takes a few minutes extra.
The 3canapes
WHITE BEAN AND ARTICHOKE DIP Serves 8-10 400g tin of cannellini beans, drained and rinsed 285g bottle of marinated artichokes, drained 100g goat’s cheese with honey
5ml chopped garlic 30ml olive oil 30m lemon juice 30ml chopped dill salt and pepper Combine all the ingredients in a processor and process until smooth. Adjust seasoning to taste.
ROASTED CARROT DIP Serves 6-8 6-8 medium carrots, peeled and cut into 2cm pieces 30ml olive oil 5ml ground cumin 5ml ground coriander 5ml caraway seeds salt and pepper 10ml chopped garlic 5ml chopped red chilli (optional) 400g tin of chickpeas,
BEETROOT DIP Serves 4-6 300g cooked beetroot, cut into chunks 15ml olive oil 30ml balsamic glaze salt and pepper 125ml sour cream 15ml lemon juice 15ml extra balsamic glaze 60ml chopped mint drained and rinsed 45ml lemon juice 15ml tomato paste 30ml tahini paste 60ml extra olive oil 45ml toasted pine nuts for garnishing chopped chilli for garnishing Place the carrots in a small roasting tin. Pour over olive oil and spices. Season well. Toss to coat. Cover with foil and roast at 180°C for 30-40
Place the beetroot in a small roasting tin. Pour over olive oil and balsamic glaze. Toss to coat. Season well. Roast at 180°C for 20-25 minutes. Remove and cool. Place in a food processor and add the sour cream, lemon juice, balsamic glaze and chopped mint. Process until smooth. minutes until carrots are soft. Remove and cool slightly. Place in a food processor and add the garlic, chilli, chickpeas, lemon juice, tomato paste and tahini paste. Process until smooth. With the machine running, pour in the olive oil. Adjust the seasoning to taste and serve, sprinkled with toasted pine nuts and chopped chilli if desired.
GRAIN AND VEGETABLE SALAD Ingredients 250ml red quiona 250ml pearl barley 100g baby carrots, halved 2 sweet corn cobs, kernels removed 125g baby vine tomatoes 100g gherkin cucumbers, sliced diagonally 2 avocado pears, diced and sprinkled with lemon juice
Starters
Dressing 250ml chopped mixed herbs (dill, mint, parsley, coriander) 125ml lemon juice 250ml olive oil 10ml chopped garlic 1 mild red chilli, seeded and chopped 1 shallot, finely chopped
Method Cook the quinoa in 500ml of water for 20 minutes until cooked.
Remove from the heat and set aside covered for about 10 minutes. Cook the barley in water for 20-30 minutes until soft, then drain. Pour some of the dressing over the quinoa and the barley. Arrange the vegetables and grains on a platter and drizzle the remaining dressing over the vegetables before serving.
CHOUX PASTRY WITH ROAST BEEF AND HORSERADISH Makes 16-18 CHOUX PASTRY 250ml water 100g butter 250ml flour 3-4 eggs
BEEF 45ml olive oil 1kg beef fillet 60ml wholegrain mustard salt and black pepper 45ml olive oil 250g crème fraîche 130g bottle of horseradish sauce micro-herbs for garnishing
CHOUX PASTRY: Put the water and butter in a saucepan and bring to the boil. Remove from the heat and add in all the flour. Beat vigorously with a wooden spoon until the mixture forms a ball in the centre of the pan. Remove from pan and allow to cool completely. Put the dough in an electric mixer and add the eggs one at a time, beating well after each addition. Add only enough of the fourth egg to make a dough that is stiff and shiny and holds its shape. Place spoonfuls of the mixture on a greased baking tray and bake at 190°C for 20-30 minutes until puffed up and golden brown. Remove and pierce the side of each puff for steam to escape. Return to oven and turn temperature down to 180°C for another 5 minutes. Remove and cool completely before filling. BEEF: Heat the oil in a frying pan and brown the meat all over. Remove and cool. Spread with mustard and season well. Roast at 200ºC for 25 minutes for medium rare, or longer for well done. Remove and set aside to cool. Slice thinly. Combine the crème fraîche and horseradish sauce and mix well. Fill each puff with some horseradish cream and a few slices of meat. Place on a platter and garnish with micro-herbs. Note: To save time, buy sliced rare roast beef from a deli or butcher.
LIME CORIANDER PRAWNS Juice and grated rind of 2 limes 2 green chillies, halved, deseeded and finely chopped 2 garlic cloves, crushed 60ml olive oil 125ml chopped fresh coriander 60ml chopped fresh mint 800g prawns, cleaned and in the shells butter, for frying lime wedges, to serve Place the lime juice, rind, chilli, garlic, oil, coriander and mint into a food processor and process until smooth. Transfer to a glass bowl. Add the prawns and stir to coat. Cover and refrigerate for 20 minutes to marinate. Heat a frying pan to hot, add a little butter and fry the prawns, in batches, for a few minutes. After the last batch, return all the prawns back to the pan with the marinade and heat for a minute. Remove and serve with lime wedges.
BROCCOLI, STRAWBERRY AND RED ONION SALAD Serves 4-6 Ingredients 1 head of broccoli, cut into florets and blanched 80g baby spinach or watercress 250g strawberries, halved quarter cup of flaked almonds, toasted sprouts or microgreens
Dressing 1 small red onion, thinly sliced 3 tablespoons red wine vinegar third of a cup of olive oil 1 teaspoon wholegrain mustard raw honey to taste herb salt and black pepper to taste Method Blanch the broccoli by placing in boiling water for 2-3 minutes depending on the size of the florets. Plunge into ice cold water to stop
the cooking and retain the colour and crunch. Assemble the salad by placing the leaves on a platter with the tossed broccoli and strawberries on top. Just before serving, spoon onions and dressing over the salad and top with almonds and sprouts. Dressing: Combine all the ingredients and allow to marinate for 1 hour.
EET GAMMON WITH SW MUSTARD SAUCE
Serves 6-8 Prep 25 mins Cook 1 hour 45 mins
Ingredients Gammon 3kg de-boned gammon 30ml smooth apricot jam, warmed whole cloves, to stud 2 naartjies/clementines, sliced Sweet Mustard Sauce 1 Can (385g) NESTLÉ FULL CREAM SWEETENED
CONDENSED MILK 30ml Mustard Powder, Sieved 120ml White Vinegar 30ml Melted Butter Salt Method For the gammon, preheat the oven to 170°C. Place the gammon in a roasting dish and cover tightly with a double layer of foil. Roast in the oven for 1 hour 45 minutes for a 3kg gammon,
Serves 6 Prep 15 mins Cook 25 mins
Ingredients mushroom Steaks 16 large mushrooms, stalks trimmed 60ml olive oil salt and black Pepper handful fresh thyme sprigs Pepper Sauce 1 can (290g) NESTLÉ DESSERT & COOKING CREAM 2 fresh rosemary sprigs 5ml ground black peppercorns 80ml finely grated vegetarian parmesan cheese salt crispy-fried sage leaves, to garnish toasted walnuts, chopped, to garnish
or 35 minutes per kilogram of gammon for other weights. Remove foil, netting from the gammon, slice off and discard the skin. Turn the oven up to 200°C. Brush the gammon with apricot jam, stud with cloves and arrange the citrus slices over the gammon. Place back in the oven for 25-30 minutes to brown slightly.
Make your sweet mustard sauce by adding the NESTLÉ FULL CREAM SWEETENED CONDENSED MILK and sieved mustard powder to a bowl. Whisk together, then whisk in the remaining ingredients and season with salt to taste. Allow the gammon to rest for 10 minutes before slicing and serving with the sweet mustard sauce.
S
ROOM Method HAR-GRILLED MUUCSH C E Brush the mushrooms with olive WITH PEPPER SA oil and season with salt and pepper to taste. Heat a griddle pan over high heat, or prepare the coals of a braai. Grill your mushrooms in the pan or on the braai, cooking for about 2-4 minutes per side. Remove mushrooms from heat and sprinkle with the thyme sprigs. Make the sauce by adding the sauce ingredients to a small pot, bring to a simmer then remove from the heat. Remove rosemary sprigs and season to taste with salt. Serve the sauce warm alongside the grilled mushroom steaks and top with crispy-fried sage leaves and toasted walnuts.
How to choose the perfect cut for
a great roast
LUTHO PASIYA
Choosing the right cut of roast meat is almost as deciding how to cook it. What to pick? What to do with it? We spoke to chefs Kevin Joseph and Graham Neilsen on how to choose the perfect cut of meat KEVIN JOSEPH l Firstly, decide what type of meat you would like to roast and consider the length of time it will take to cook. l Do your best to try and source your meat from an organic, grassfed and hormone-free supplier. l Ensure you have a meat thermometer. This ensures you get the perfect temperature. l Look through a number of recipes to ensure you have the correct cooking time and always serve your roast with a flavourful sauce, preferably made from the roast drippings. GRAHAM NEILSEN l Decide what you want to roast and how many you are cooking for. It is best to stick with one cut of meat to roast and to do it perfectly, rather than to try and get a whole range of different roasts right. You
can go to town with all the sides. l How many people are you cooking for and how much oven space do you have? It’s no use buying two turkeys if your oven barely fits one. Maybe use your oven in the kitchen to cook your potatoes, vegetables and stuffing and fire up the braai to do your roast. l Visit your butcher ahead of time and place an order, rather than at a supermarket. It’s always better to know where your meat is going to come from to get the best possible quality. If it’s a lamb shoulder or a leg, you can ask your butcher to tie it evenly for you. If you want a beef fore-rib then ask him to remove the plate and trim the bones for you (keep the bones for your gravy). Your butcher can also help advise you on cooking times for various cuts.
If you are really organised, see if the butcher can dry age your beef for a while for you. l You could also look in the local farmers’ markets for free-range duck. Good fatty ducks make a wonderful roasted treat. l Don’t buy anything that has been pre-marinated if you can help it. Make your own marinade or rub (store marinades are often loaded with sugar and other nasty things). Keep the marinade or rub simple, if you’ve gone to the trouble of buying a great piece of meat then a couple of herbs and spices will do the trick. l Fat is your friend! The fattier your cut of meat is, the better your roast will taste. Keep all the fat from your roast to cook your potatoes and root vegetables.
Tips for the perfect roast lamb LUTHO PASIYA
WHEN it comes to Christmas dinner, it doesn’t get more traditional than having roasted meat, be it beef, chicken, lamb or pork. Chef Sherwyn Weaich shares with us Christmas roasting tips that will show you all you need to know about the art of roasting a leg of lamb.
Time it right Depends on the cut of lamb you use, the amount of fat, and the size and weight of the roast. As a general guide when roasting lamb, preheat your oven to 220°C to crisp the rind, then reduce the temperature to 180°C to finish cooking the meat.
Store it safely As soon as you get home, store your roast in the coldest part of the fridge. If you’re not cooking it within two days, you can freeze the lamb for up to 6 months. Place the roast in an airtight container or sealable plastic bag. To thaw, place the lamb in the fridge for 24 to 48 hours, depending on the size, or until thawed.
Make it medium To enjoy your roast lamb at its succulent best, cook it to medium so there’s still a hint of pink in the centre. Let it rest After removing your roast from the oven, cover the roasting pan with foil and set it aside to rest for about 10 minutes before serving.
ROAST PORK WITH RED WINE Serves 8
GARLIC AND HERB ROAST BEEF Serves 6-8
INGREDIENTS 2kg leg of pork 10ml olive oil 10ml sea salt 250g streaky bacon, diced 3 quinces, washed, peeled and quartered 80ml Honey 3fresh bay leaves 400ml dry red wine 250ml hot water
INGREDIENTS 1.5kg beef roast 15ml olive oil salt and pepper to season 4 cloves of garlic, quartered lengthways 25ml Dijon mustard 5ml salt 250ml chopped mixed fresh herbs (rosemary, thyme, oregano, parsley)
METHOD Preheat oven to 200째C. Trim excess fat from underside of pork, leaving skin intact. Use a knife to score pork rind. Rub rind with oil and salt. Place bacon and quartered quinces in a roasting pan. Add honey, bay leaves, wine and water, stir and then top with pork. Roast in oven for 30 minutes. Reduce oven temperature to 180째C and cook for a further hour, stirring the quinces once or twice. Remove the pork and take off the crackling. Cut this into pieces. Slice the meat and serve it with the quinces. BEER CAN CHICKEN Serves 4-6 INGREDIENTS 1.5kg whole chicken 30ml brown sugar 10ml garlic salt 5ml pepper 5ml dried oregano 5ml smoked paprika 2ml chilli powder 30ml butter, at room temperature 1 lemon, cut into slices 330ml can of beer (even alcoholfree beer works) 45ml olive oil
METHOD Rub the olive oil over the cut of beef, season with salt and pepper and rub again. Make small, evenlydistributed incisions in the meat and insert a sliver of garlic into each one. In a very hot pan, brown the meat on all sides. Working on a large piece of tin foil, smear the mustard all over the meat, then roll in the chopped herbs. Wrap up in the foil and roast at 180째C for 40-45 minutes for medium. Rest for 20 minutes before slicing and serving. METHOD Preheat the oven to 180째C. Mix the sugar, garlic salt, pepper, oregano, paprika and chilli powder in a bowl. In another bowl, put the soft butter. Add 5ml of the spice mix to the butter and stir until smooth. Lift the skin of the chicken breast and rub the butter mixture underneath as far as you can go. Slide the lemon slices under the skin. Pour some beer into a roasting pan. Place the chicken on top of the can, with the beer can going into the cavity of the chicken. Rub the skin with olive oil and rub the rest of the spice rub all over. Roast the chicken for about 1 hour. Rest the chicken for 10 minutes before removing the can.
Mains MELANZANE WITH SPINACH Serves 4
1 teaspoon organic unrefined brown sugar or raw honey cornflour to thicken if needed
INGREDIENTS 2 brinjals, sliced lengthwise –12 slices 3 tbs olive oil, divided herb salt and ground black pepper 1 bunch of spinach, blanched and chopped 1 onion, finely chopped 2 garlic cloves, crushed pinch of nutmeg Himalayan rock salt and ground black pepper half a cup plain cream cheese 3 tbs grated mozzarella 2 tbs grated Parmesan Tomato sauce 1 tbs olive oil 1 onion, finely chopped 2 garlic cloves, crushed 8 ripe tomatoes, skin removed and chopped 1 tbs basil leaves, chopped 1 tbs flat leaf parsley, chopped herb salt and ground black pepper
METHOD Preheat the oven to 180°C. Lightly grease a roasting tray and a rectangular casserole dish. Rub the brinjal slices using 2 tbs of the olive oil, season and roast for 5-10 minutes. Remove and set aside to cool. Blanch the spinach – pour boiling water over the leaves, then plunge them into ice cold water to stop the cooking and retain the colour. Strain, chop and set aside. Heat a saucepan with the remaining olive oil, saute the onion and garlic. Add nutmeg, spinach and season. Lastly mix in the cream cheese. Spoon the mixture on to the cooked brinjal slices and roll up. Tomato sauce: Heat a saucepan with olive oil, saute the onion and garlic, add tomatoes and allow to simmer for 30 minutes. Add herbs and seasoning to taste. Thicken with a little cornflour if necessary. Spoon a thin layer of tomato sauce into the casserole dish. Arrange prepared rolls in a row over the sauce and cover with the remaining sauce. Top with the mozzarella and Parmesan. Bake for 30 minutes.
PRAWN AND SALMON TERRINE Serves 8-10 Ingredients 300g smoked salmon slices 200g spinach 15g butter, melted salt and pepper 250g cream cheese, softened 15ml tomato paste zest of 1 lemon 45ml lemon juice 2ml cayenne pepper 400g tin of salmon, deboned, skinned and flaked 200g cooked prawns, chopped 60ml chopped chives 45ml chopped dill 125ml fresh cream, whipped 20ml powdered gelatine mixed with 40ml cold water Method Line a loaf tin with cling film and leave some overhanging. Line the base and sides with the smoked salmon and leave some overhanging. Cook the spinach until just wilted in boiling water, about 3 minutes. Drain and cool. Once cooled, squeeze as much water out of the spinach as possible, finely chop and stir in the melted butter, and salt and pepper. Spread out evenly on a chopping board to be the same size as the loaf tin. In a bowl combine the cream cheese, tomato paste, lemon zest and juice, cayenne pepper, flaked salmon, prawns and herbs. Mix well. Season with salt and pepper. Gently fold in the whipped cream. Heat the gelatine for 30 seconds in the microwave and pour into the prawn mixture. Stir until combined. Pour half into the prepared tin. Top with the layer of spinach, and spoon in the remaining prawn mixture. Fold over the salmon slices and cover with the cling film. Refrigerate for at least 1 hour. To serve, loosen round the edges and invert the terrine on to a serving platter.
MIXED ROASTED VEGETABLES WITH BLUE CHEESE SAUCE Ingredients Roasted vegetables 1 butternut squash, small 2 red onions 2 garlic bulbs, halved 1 red pepper, large, cut into strips 6 baby leeks 6 baby courgettes 6 baby corn 2 baby aubergines, halved tomatoes, a variety 1 bunch of thyme, small sea salt freshly ground black pepper olive oil Stilton Sauce 50ml of whole milk 100g of Stilton cheese 100g of double cream Preheat the oven to 200°C.
Cut the squash in half and scoop out and discard the seeds. Cut each half into 2cm wedges. Remove the red onions skins and cut into wedges. Leave the garlic bulbs in their skins and cut them in half horizontally. Oil an extra large roasting tray and add the squash, red onions and garlic bulbs. Place them in the oven for 20 minutes. In the meantime prepare the rest of the vegetables. Halve and de-seed the pepper, then cut each half into strips. Wash and trim the baby leeks, baby courgettes and baby corn. Top and tail the baby aubergines and clean the tomatoes. Remove the tray from the oven and add the remaining vegetables, along with half of the fresh thyme. Season to taste and coat well with olive oil. Bake for another 20-25 minutes until the vegetables are golden, softened and cooked through. Meanwhile, make the Stilton sauce. Add the milk, cheese and double cream to a pan. Cook over a low heat until the cheese has melted completely and the sauce thickens slightly.
ASIAN STYLE WHOLE BAKED FISH Serves 4-6
50ml sesame oil 50ml lime juice salt and pepper
Ingredients 1 whole line fish, cleaned 1 lemon, sliced 1 stalk of lemongrass, roughly chopped 30g of coriander, roughly chopped 5cm piece of ginger, grated 10ml chopped garlic 1 bunch spring onions, white part only, roughly chopped
Method Slash the fish on both slides. Put the slices of lemon in to the fish cavity and set aside. Put the lemongrass, coriander, ginger, garlic and spring onions into a food processor and process to form a rough paste. Add the oil, lime juice and seasoning to taste. Process
until you have a stiff paste. Spread this paste on both sides of the fish. Cover and set aside for about an hour. The fish can be cooked in a fish basket on a braai for about 15-20 minutes or on a baking tray in the oven at 200°C for 15-20 minutes. To check if the fish is cooked, insert a fork into the flesh near the head of the fish, and if it flakes easily, then it is cooked.
RACK OF LAMB WITH DUKKAH CRUST AND COUSCOUS Serves 4 Ingredients Dukkah 150g mixed nuts (almonds, hazelnuts and pistachio) 30ml sesame seed 15ml whole cumin seeds 15ml coriander seeds 5ml salt flakes 10ml sugar 1 egg white, lightly beaten 2x4 rib racks of lamb salt and pepper Couscous 250ml couscous 250ml boiling chicken stock 45ml dukkah 45ml chopped coriander salt and pepper 1 handful of pomegranate rubies Method Dukkah: Put the nuts on a baking tray and toast in the oven until lightly browned. Remove and cool. Put the sesame, cumin and coriander seeds in a small nonstick frying pan and toast until fragrant. Put the nuts, seeds, salt and sugar into a food processor and pulse until the nuts are chopped. Do not over-process or the mixture could turn into a paste. Mix about 80ml of this dukkah with enough egg white to form a paste. Put the racks, fat side down, into a non-stick frying pan and fry until nicely browned, then brown the rack all over. Remove and cool slightly. Stand the rack on a baking tray and pack the dukkah mixture on to the sides of the rack. Roast in the oven for 10-15 minutes to cook through. Remove and serve with couscous. Couscous: Put the couscous into a bowl and pour over the stock. Cover for 2 minutes. Fluff with a fork and stir in the dukkah, coriander and seasoning. Fold through the pomegranate rubies.
MINT CARAMEL BROWNIES
Serves 15 Prep 20 mins Cook 30 mins
200g butter 160g NESTLÉ DARK CHOCOLATE 125g caster sugar 125g soft brown sugar 5 eggs 1 tsp (5ml) vanilla essence 150g cake flour 3 tbs (45ml) NESTLÉ COCOA POWDER
Serves 6 Prep 10 mins Cook 30 mins
1ml salt 1 can (360g) NESTLÉ CARAMEL TREAT MINT FLAVOURED 90g NESTLÉ BAR ONE, roughly chopped 125ml NESTLÉ DESSERT & COOKING CREAM Preheat the oven to 175°C and grease a baking tin. In a saucepan, melt the butter and chocolate
COCOA MALVA PUDDING
1 can (290g) NESTLÉ DESSERT & COOKING CREAM ½ cup (115g) sugar ½ cup (125g) butter 6 tbs (90ml) NESTLÉ COCOA 3 tsp (15ml) NESTLÉ ESPRESSO POWDER 2 tbs (30g) butter salt ⅓ cup (75g) sugar 1 egg 45ml smooth apricot jam 1 can (380g) NESTLÉ IDEAL MEDIUM FAT EVAPORATED MILK 5ml bicarbonate of soda 1 cup (120g) cake flour 4 tsp (20 ml) white sugar Place the 125ml of the evaporated milk into a jug and stir in
together over a low heat. Allow to cool slightly. Cream the sugars, eggs and vanilla essence together in a mixing bowl until pale and fluffy. Add the chocolate mixture and fold in the flour, NESTLÉ COCOA POWDER and salt. Spoon half of the mixture into the prepared tin and dot spoonfuls of the
NESTLÉ CARAMEL TREAT MINT FLAVOURED over the base. Repeat with the remaining mixtures. Bake for 20-25 minutes, or until just firm. Cool and cut into squares. Melt the Bar One and NESTLÉ DESSERT & COOKING CREAM in a bowl over a pan of simmering water, stirring until smooth and drizzle over the brownies.
the bicarbonate of soda. Stir the remaining NESTLÉ IDEAL MEDIUM FAT EVAPORATED MILK into the sauce mixture. Sift the dry ingredients over creamed butter mixture. Pour the bicarbonate of soda and milk mixture over the top. Carefully fold mixture together. Stir in vinegar and spoon into an ovenproof baking dish. Place all of the ingredients in a pan (including the additional NESTLÉ IDEAL MEDIUM FAT EVAPORATED MILK) and cook for 4-5 minutes, stirring, until smooth and combined. Preheat oven to 180°C. Cream butter and sugar together in a mixing bowl. Add the egg and beat well. Stir in the jam. Pour half of the sauce mixture over the batter and bake for 25-30 minutes, or until the sponge is just cooked. Pour the remaining sauce over the top and serve with cream, ice cream or custard.
THE PLANT-BASED FESTIVE MENU
SACHA VAN NIEKERK CHRISTMAS PAVLOVA By @natalie.naturally After a heavy lunch and an evening of sampling leftovers, a light, summer dessert is the perfect end to a day of celebrations. Airy meringue with fluffy dollops of coconut cream and juicy berries or sharp granadilla pulp dusted with snowy powdered sugar – can dessert get any more indulgent than that? Whipped into
glossy peaks, aquafaba is the liquid surrounding legume seeds when canned. When baked it has a crunchy sugary crust and an airy interior that’s taken to the next level with the addition of complimentary toppings. For an added flavour burst, grate shards of dark chocolate over top. Ingredients 100ml chickpea juice chilled 120g caster sugar
1 tsp vanilla bean paste Preheat the oven to 120°C. Whip aquafaba for 15 minutes. Add sugar 1 tbsp at a time and leave to mix a good minute or two before adding the next. Dollop onto a lined baking tray and place in the oven for 2 hours. Turn the oven off and leave for a further hour. Top with coconut yoghurt or cream, berry coulis, fresh fruit and a dusting of powdered sugar.
VEGAN CHEESE BOARD By @foodivert Every party begins with a good cheese board. Roasted nuts, hummus, preserves, marinated olives, dried fruit, berries, veggies, potato chips and so much more can be added to a cheese or charcuterie board that are both scrumptious and vegan. As for the cheese, you can make your very own at home with just a few ingredients. For an added Chrismassy feel, press dried cranberries and pecan nuts into your cheese ball for the perfect finish. INGREDIENTS 1 cup raw cashews, soaked overnight
1 cup raw macadamia nuts, soaked overnight â…“ cup water 1 tsp vegan probiotic powder (or 1 vegan probiotic capsules) 3 garlic cloves, minced 42 tbsp lemon juice 1 tsp apple cider vinegar (optional) â…“ cup fresh chives, chopped 1 tsp sea salt INSTRUCTIONS Soak the nuts in water overnight and then drain and rinse. Add the nuts and water to a blender and blend until smooth. Add the probiotic powder to a tiny amount of water so it dissolves a bit and add to the blender. Blend until combined.
Place the nut mixture into a cheesecloth, gather the ends and squeeze out any excess liquid. Place an elastic band around the cloth to close it and place it inside a bowl in a warm spot for 24 hours to let it ferment. Open the cloth and transfer to a medium sized bowl. Stir in the lemon juice, garlic, salt, apple cider vinegar and chives. Place the mixture onto parchment paper, fold one side over and form a log. Gather the ends of both sides and close each side with an elastic band. Transfer to the fridge and let chill overnight. Before serving, open the parchment paper and coat the log with pepper, salt and chives.
MEATY MUSHROOM WELLINGTON By @beautifuelfitness Ingredients 7 garlic cloves 5 sprigs fresh rosemary 6 sprigs fresh thyme 4 portobello mushrooms 1 tsp + 1 tbs olive oil 1 tsp salt (plus a little extra) 2 tsp plack pepper (plus a little extra) 1 large red onion 2 tsp light brown sugar 300g chestnut mushrooms 125 ml white wine 200g vacuum packed chestnuts 250g pecans 2 slices of seeded bread 2 sheets ready rolled shortcrust pastry (vegan) 4 tbs plant-based milk Instructions Peel four of the garlic cloves. Remove the leaves from full rosemary sprigs and times breaks and then finely chop. Lay the portobello mushrooms on one of the lined baking trays, stems up and drizzle with olive oil, salt and pepper. Divide the chopped rosemary thyme and garlic between the mushrooms, pop in the oven and cook for 15 minutes. Remove and set aside. Meanwhile, peel and finely chop the red onion. Add a full spoon of oil to the frying pan, add the onion to the pan and cook for 10 minutes until softened. While the onions are cooking, peel and mince the remaining three garlic cloves. Remove the leaves from the remaining rosemary and thyme and finely chop. Add 1 tbs of salt, pepper and sugar to a small bowl, add the garlic and rosemary and stir into the pan with the onions and cook for one minute. Put the chestnut mushrooms into a food processor and blend until
very finely chopped. Put into pan, increase heat to high and cook until softened, about 5 to 7 minutes. Pour the white wine into a pan and stir for three minutes, or until all of the liquid has cooked off. Tip the mixture into a large mixing bowl and leave to cool for five minutes. Put the chestnuts, pecans and bread into the processor and blitz until they are fine crumbs. Add to the ball with the onions and mix everything together. Lay one pastry sheet on the other, line a baking tray, spread half the chestnut mixture lengthways down the middle of the pastry sheet. Use your hands to mould it into a rectangular shape with a flat top, leaving at least an 8 centimetre gap on all four sides. Place portobello mushrooms neatly on top of chestnut mixture, stems facing up. Layer the chestnut mixture over the mushrooms in casing then smooth and shape into a neat long rectangular mound. Using your fingers brush a little of the milk around the exposed pastry age. Lay the second pastry sheet over the mushroom filling and press it all down well, ensuring there are no air bubbles. Trim any extra pastry from the edges, leaving a 1,5cm edge around the base of your Wellington. Set the excess pastry aside for later. Use a fork to crimp around the edges of the pastry to firmly seal it. Roll out the offcuts with a rolling pin and use cookie cutters to create shapes. Brush the Wellington lightly with milk and decorate the top of the pastry shapes. Make some slits on the top with a fork or sharp knife. Put the Wellington in the oven and bake for 40 minutes checking after 30 minutes at 200°C.
MOLASSES GINGER SQUARES Ingredients unsalted butter for greasing 150ml light beer (pale ale or lager) 175g molasses sugar 1 tsp bicarbonate of soda 200g self-raising flour 2 tsp ground ginger 3 large eggs 100g golden castor sugar 125ml groundnut or sunflower oil 3 tbsp ginger syrup from a jar of stem ginger plus 2-3 knobs of stem ginger finely sliced Method Preheat the oven to 180°. Butter a 23cm square brownie tin, 4cm deep or equivalent. Place the beer and molasses sugar in a small saucepan and slowly bring to the boil, working out any lumps in the sugar with the back of a spoon. Remove from the heat, stir in the bicarbonate of soda and set aside to cool for about 30 minutes. Sift the flour and ginger into a large bowl. In a medium bowl, whisk together the eggs, caster sugar and oil and then slowly add to the flour mixture, stirring to combine. Add the beer mixture in two goes, gently mixing it in. Pour the cake mixture into the prepared tin and bake for 30-35 minutes until just firm to the touch – avoid opening the oven door during this time. Remove from the oven, run a knife around the edge of the cake and, using the back of a spoon, drizzle over the ginger syrup to evenly coat the surface. Decorate with slivers of stem ginger. Cover with clingwrap and set aside to cool. This gets stickier overnight.
Desserts RASPBERRY MARSHMALLOW PAVLOVA Serves 8-10 Ingredients 6 egg whites 2ml cream of tartar 360ml castor sugar 5ml vanilla extract 125ml raspberry jam 250ml cream, sweetened and whipped 1 packet of marshmallow frosting mix pink food colouring raspberry or rose essence 250g fresh raspberries Method Beat the egg whites and cream of tartar until stiff.
Add the castor sugar a spoonful at a time, beating after each addition. Beat in the vanilla. Reserve two large scoops of the meringue mixture. Divide the remaining mixture into two and place on a baking tray lined with baking paper. Spread out to form two 20cm discs. Place in the oven at 100°C for 1 hour, then switch off the oven and leave overnight or for at least 5 hours. Fit a 1cm plain nozzle into a disposable piping bag. Open the piping bag up as wide as possible and, using a thin paint brush, paint four stripes of pink colouring up the side of the bag. Fill the bag carefully with the reserved meringue mixture.
Pipe meringues onto a baking tray lined with baking paper. Bake at 100°C for 1 hour, then switch off the oven and cool the meringues for a few hours or overnight. When ready to assemble, place one of the meringue discs on a serving plate. Spread with raspberry jam. Top with sweetened, whipped cream. Place the remaining meringue disc on top. Make up the marshmallow frosting according to the packet instructions. Add a drop of pink colouring and raspberry essence. Spoon on top of the meringue disc. Scatter over the raspberries and add a few of the small piped meringues. Keep refrigerated until serving.
CHOCOLATE PROFITEROLES Makes 16 Ingredients 250ml water 100g butter 125g cake flour 25g cocoa powder 3-4 eggs Filling 375ml cream 45ml icing sugar 30ml brandy To serve 200g white chocolate, melted icing sugar for sifting Method Combine the water and butter in a pot and heat over a medium high heat until the butter has melted. Bring to the boil. Remove from the heat and sift in the flour and cocoa powder. Stir vigorously until the mixture leaves the side of the pot and forms a ball. Let the mixture cool. Place in the bowl of an electric mixer and add the eggs one at a time, beating well. Add only enough of the last egg to achieve a mixture that is thick and glossy and will hold its shape. Place spoonfuls of the mixture on a greased baking tray. Bake at 180°C for 25-30 minutes Remove from the oven and pierce with a knife to release the steam inside. Return to the oven for another 5 minutes to ensure the profiteroles dry out properly. Remove and cool. Fill with the cream, drizzle with white chocolate and decorate as desired. Serve sifted with icing sugar. Filling: Beat the cream, icing sugar and brandy until stiff.
PALOMA TEQUILA COCKTAIL Ingredients Salt 1 grapefruit wedge ¼ cup fresh grapefruit juice 1 tbs fresh lime juice 1 tsp sugar ¼ cup Tequila ¼ cup soda water Method Pour some salt on a plate Rub half of rim of a highball glass with grapefruit wedge Dip rim of glass in salt Combine grapefruit juice, lime juice, and sugar in glass. Stir until sugar is dissolved Stir in the Tequila. Add ice, and top off with soda water Garnish with grapefruit wedge.
Drinks ROSÉ SANGRIA Serves 12-14 Ingredients A few slices of watermelon 2 limes, thinly sliced 45ml castor sugar 160ml orange-flavoured liqueur 2 x 750ml rosé wine, well chilled 1 litre of lemonade, chilled Method Put the watermelon and lime slices in a serving container or large jug and sprinkle with the sugar. Pour over the orange liqueur and set aside to marinate for 30 minutes before serving. Add the wine and lemonade with lots of ice and serve.
LEMONGRASS CORDIAL Serves 8-10 Ingredients 3-4 stalks of lemongrass chopped 125ml castor sugar 250ml boiling water a large handful of fresh mint 80ml lime juice still or sparkling water to serve Method Combine the lemongrass, castor sugar and water in a pot and heat until sugar has dissolved. Remove from the heat and add the mint leaves and lime juice. Set aside to infuse for a few hours. Strain and dilute with still or sparkling water to taste.
LAVENDER AND MINT LEMONADE Serves 8-10 Ingredients 750ml water 250ml sugar a few strips of lemon peel 160ml freshly squeezed lemon juice 3-4 sprigs of lavender a handful of fresh mint lemonade or soda water to serve Method Combine the water and sugar in a pot and stir over a medium heat until the sugar has dissolved. Bring to the boil and simmer for 2 minutes. Remove from the heat and add the lemon peel, lemon juice, lavender and mint and set aside to infuse for 4-5 hours. Strain and serve with lemonade or soda water depending on how sweet your taste is.
Editor’s Choice It’s been a year of trying new things, especially in the kitchen. So why not gift the foodie in your life (or yourself) with a great gift? Here are our choices for the must have foodie gifts and gadgets of 2020
Chef Oval Casserole (4L) (Blue) R1 025 The Chef enamel range is designed in French tradition. Due to its specific molecular structure that allows even heat distribution and efficient heat retention, cast iron cookware is recognised worldwide as a preferred cooking medium.
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7 Ways - Easy Ideas For Every Day Of The Week by Jamie Oliver R310 7 Ways to reinvent your favourite ingredients with more than 120 new, exciting and tasty recipes.
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Marco Apron with Wooden Handled Braai Set R165 Wooden braai set apron that includes: tongs, spatula, fork, mitt and salt & pepper set.
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Magefesa Blade Knife Block Set R574 Set includes the following knives: chef’s knife, bread knife, carving knife, utility knife & paring knife, and a black knife block.
Wacaco MiniPresso Coffee Maker R1259 The Minipresso is the smallest and lightest espresso machine in the world. This little power house lets you brew delicious shots wherever you may be.
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Ibili Anti-Drip Oil Container R249 Spanish passion is taken to a new level with Ibili’s range of kitchenware, bake-ware, tools and gadgets. Each piece is designed to make life in the kitchen easier and more enjoyable.
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