IOL Food Mag_ Dec 2021

FOOD DECEMBER 2021

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n o estive Editi

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FROM THE EDITOR PREPARE FOR CHRISTMAS LIKE A PRO

HEALTHY, DELICIOUS FOODS

MIX IT UP WITH A FESTIVE BRUNCH

ECO FRIENDLY TRENDS

THE ULTIMATE FESTIVE MENU

FESTIVE SUMMER BEVERAGES

CONTACT US

PUBLISHER | Vasantha Angamuthu vasantha@africannewsagency.com EDITOR | Buhle Mbonambi buhle.mbonambi@inl.co.za EXECUTIVE LIFESTYLE EDITOR | Nelandri Narianan nelandri.narianan@inl.co.za DESIGN | Mallory Munien mallory.munien@inl.co.za PRODUCTION | Renata Ford renata.ford@inl.co.za BUSINESS DEVELOPMENT | Keshni Odayan keshni.odayan@inl.co.za SALES | Charl Reineke | charl.reineke@inl.co.za GENERAL ENQUIRIES | info@anapublishing.com

I TOLD my mother I want a real Christmas this year. I want the tree, the presents, a table groaning under the weight of the food on it. I want new clothes and I want to watch Christmas movies, while eating leftovers and drinking whatever alcoholfree beverage is available. I want the full experience and I want to sleep on the couch afterwards, unable to move.

I want to wake up the next day, go to the fridge, fix myself the best leftover meal and have it standing up, before going back to bed again. I want the Christmas of years past.

Alas, we can never go back to the pre-Covid-19 times, but we can rediscover what the festive season is all about – love and breaking bread together.

The IOL Food team has curated recipes that will make your life easy this season.

From how to cater for a smaller number of people, to a six-page Christmas Day menu, it’s all designed to make things manageable.

We also share a bit of history, like why we eat the food we do during Christmas, our picks of the best wines this season, alcohol-free beverages the whole family will enjoy and how you can and should have an eco-friendly festive season.

It’s been a long year and we all deserve to put our feet up, reunite with family and have a great time. Times may be different and many will spend the season without their loved ones, but I hope you will find some joy. Happy Holidays and may you have a glorious 2022! Let’s get cooking!

Buhle

@Buhlebonga

6 traditional festive foods AND THEIR SIGNIFICANCE LUTHO PASIYA

MINCE PIES

Mince pies are a sweet treat that are only sold in shops and made at home in December to celebrate Christmas time, but they were originally savoury and included minced meat. The early version of mince pies can be traced back to the 13th century when Europeans returning from the Middle East brought back recipes containing meats, fruits and spices.

GINGERBREAD HOUSES

Gingerbread is a beloved classic during the holidays, but did you know the tradition of building and decorating gingerbread houses began in Germany? Food historians suggest that this unique Christmas activity began when the famous Brothers Grimm published their compilation of fairy tales in the 1800s.

We all know the story of Hansel and Gretel, the children who stumbled upon a house

made of bread and sugar decorations. As the fairy tale circulated the country, German bakers began creating their own versions – and the rest, is history.

FRUIT CAKE

There’s no doubt about it – fruit cake is a staple of the holiday season. It is believed that one of the main reasons why fruit cake became associated with the holidays was that during the 18th and 19th centuries the cost of the ingredients was too expensive for most households.

ROAST POTATOES

The classic roast spud is a staple at any modern roast dinner, especially at Christmas.

But did you know that the humble potato originated in the Andes, in South America?

Reports reveal that it was Queen Victoria who introduced the potato to the Christmas menu.

TURKEY

While eating turkey on Christmas Day might not be as much of a staple these days as it used to be, it is still a longkept festive tradition that will be observed around many a dinner table today. Traditionally, it was a goose that got the chop at Christmas. People were reluctant to slaughter their cows for beef as they could produce milk throughout the year, while chickens produced eggs and were very expensive.

HAM

Whether it is glazed and baked or simply eaten cold off the bone, ham finds its way into most Christmas celebrations.

Pork has featured in festivities since ancient times. At Scandinavian Yule celebrations, a pig was sacrificed to Freyr, the god of the sun and patron of bountiful harvests. In other parts, the ham was a spring festival food.

5 WAYS YOU CAN PREPARE A CHRISTMAS FEAST LIKE A PRO Cooking Christmas dinner can be a total nightmare, we know. But if you know what you are doing it can be one of the best moments.

Every family has different traditions around Christmas time. But one central theme is a feast, be it for Christmas Eve, Christmas Day itself or even a Boxing Day braai. Chef Tarryn Coetzee shares with us tips on how to prepare a Christmas feast like a pro under no pressure.

CONSIDER YOUR FULL MENU

You may have already decided on what roast you will be cooking, but what will you be serving with it? Are you making a starter? And surely it isn’t Christmas without dessert?

For Coetzee, it would be something like a duck terrine with cranberries and pomegranate to start. For the main course, she would serve up turkey (glazed with cinnamon and orange) and roast potatoes (always roast potatoes!) and other roasted or sauteed vegetables on the side.

Dessert would be her mother’s famous trifle because “it just isn’t Christmas without it”.

With turkey, Coetzee says don’t forget the gravy! Use your onions, carrots and all the juices from the base of your roasting tray. Pop it all into a pot with white wine, then heat through, blend and strain.

GO NON-TRADITIONAL

There is no rule forcing you to stick to the classics. You can serve anything you want at your Christmas table. Coetzee suggests a sharing sirloin with gravy, a Cape Malay curry, or even cold meat and cheese platters (especially great if you’re planning a lunch on a hot Christmas day).

Serve any of these with a classic green salad,

a coleslaw with dried cranberries tossed through, or a Caesar salad with anchovies.

For dessert, Coetzee suggests a malva pudding or Earl Grey crème brûlée. Cold desserts like tiramisu or an ice-cream or parfait also go down very well when the weather is warm.

LEFTOVERS ARE KING

Be crafty with your leftovers Serve up any cold leftover meats with cheese, breads and pickles for the days following Christmas when you might have friends and family popping by. Gammon, tongue and beef work especially well for this.

If you have more turkey than you know what to do with, you can make one of Coetzee’s personal favourite leftover recipes. Just chop up the leftover meat and add it to fried onion, garlic and celery in a pan, add cream and Parmesan, and toss it all through some cooked pasta.

Leftover fruit cake can be turned into a fun activity, making bread pudding or cake pops (rolling the cake into balls and dipping in chocolate).

THINK AHEAD FOR PERFECT PLANNING

You can cut vegetables and make stuffing before the big day. Cold desserts can be in the fridge and ready to go the day before. And remember that your turkey needs to be out of the freezer and slowly defrosting well in advance (the time will depend on the size of the bird).

Of course, it’s great to have all those extra pairs of hands on the day of the feast itself.

WASH IT ALL DOWN

Whether it’s local wine, craft beer, mulled wine, cider, or a homemade cocktail or mocktail creation, think about what you’ll be serving your guests to drink.

Coetzee recommends a welcome cocktail (which can be as simple as a glass of bubbles served with a cherry) and carefully considered wine pairings with your food. Her advice: If you’re serving white meat, opt for a Chenin Blanc or Chardonnay. With red meat, try a bold Shiraz.

HEALTHY, DELICIOUS FOODS FOR your festive menu LUTHO PASIYA

GAZPACHO

A cold soup that is utterly delicious and a definite on any menu because we are blessed to have summer and Christmas at the same time in South Africa. It features local, organic and heirloom ingredients that pack a nutritional punch that is suitable for vegetarians, vegans and allowed on most diets.

PLATTERS

Platters get people comfortable and set the festive tone, think local cheeses; home-made preserves (strawberry and basil preserve,

candied ginger); cold cuts of organic, smoked chicken; smoky gammon; moist slices of biltong and fresh, seasonal fruits.

CENTERPIECE DESSERT

You cannot celebrate Christmas or anything else without dessert.

Again, because it is summer, I say, let’s make a frozen yoghurt ‘cake’. Slightly soften some high-quality frozen yoghurt (or make your own), mix in nuts and berries, re-set in a cake mould and top with white chocolate ganache and party sparklers.

Make this with smoked venison, thinly sliced, and accompanied by dried cranberry (which contain antioxidants, dietary fibre, Vitamin C and A), walnut, pecorino, and parsnip. All these ingredients are low in calories, low in fat and packed full of nutrients.

CHIRSTMAS YOGHURT BARK

VENISON CARPACCIO

TURKEY

It is not Christmas without it! The good news is that the meat is high in protein, low in fat and is a rich source of Vitamin B. The fish (high in protein and rich in Omega 3, brain food) is served with a wild rocket, asparagus, toasted walnuts and orange salad on a pan-seared courgette rosti. This dish is a perfect alternative for those that do not eat meat or poultry and is healthy, fresh and supports sustainable ingredients.

PAVLOVA

Meringue topped with honey and mint sweetened low-fat yoghurt, mixed fresh berries (strawberries, blueberries, raspberries, and blackberries). Berries are powerful allies for your health, protecting everything from your head to your heart.

GAZPACHO

GRILLED FARMED SALMON TROUT

CHRISTMAS YOGHURT BARK

Unlike traditional bark made of chocolate this is made by freezing yogurt and fresh or dried fruit. It is a much healthier alternative and refreshing for our hot Christmases.

Pecan, apple, pomegranate and cranberry salad This salad has a great amount of flavour well as being light and tasty. With ingredients such as apples, cranberries, pomegranates, and pecan nuts your guests will be left satisfied as well as going back for more.

CHRISTMAS ENERGY DATE BALLS

A sweet yet healthy treat for Christmas; add flavours such as ginger, allspice, and cardamom to give it that extra Christmas taste. Roll them in desiccated coconut and – ta-da – a healthy treat to satisfy those who crave something sweet.

INSALATA DI POLPO E GAMBERI

This is a cold salad made of prawn tails and octopus served on a bed of mixed green leaves with fresh red onion, celery, capers, olives, a touch of garlic and olive oil. This truly Mediterranean dish is heart-healthy, very lean and packed with flavour.

VENISON CARPACCIO

SALAD

ADVERTORIAL

MOCHA MALVA PUDDING Ingredients: 1 Can (290g) Nestlé dessert & cooking cream ½ Cup (115g) Sugar ½ Cup (125g) Butter 6 Tbsp (90ml) Nestlé cocoa 3 tsp (15ml) Nestlé espresso Powder 2 Tbsp (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 (20ml) White Vinegar Method: Place all of the ingredients in a pan (including Nestlé ideal medium fat evaporated milk and cook for 4-5 minutes, stirring, until smooth and combined. Preheat the oven to 180°C. Cream the butter and sugar together in a mixing bowl.

Add the egg and beat well. Stir in the jam. Place the 125ml of the evaporated milk into a jug and stir in the bicarbonate of soda.

Stir the remaining 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 the mixture together. Stir in the vinegar and spoon into an ovenproof baking dish. 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.

BEEF STEW WITH HERB DUMPLINGS Ingredients: 155ml Cooking Oil 1kg Beef Knuckle, or Beef Stew Mix 2 Onions, sliced 2 Garlic Cloves, Crushed 1 Tbsp (15ml) Cake Flour 3 Tbsp (45ml) Maggi Lazenby Worcestershire Sauce 750ml Beef Stock 1 Can (410g) Chakalaka 2 Carrots, peeled and cut into chunks 2 Potatoes, peeled and cut into chunks Salt Black Pepper 240g Cake Flour 1 tsp (5ml) Baking Powder 2 Tbsp (30ml) Fresh Parsley, chopped 1/2 Cup (125ml) Nestlé ideal medium fat evaporated milk Method: Preheat the oven to 180°C. Heat the oil in an ovenproof casserole and brown the meat for 2-3 minutes per side. Set aside.

Return the casserole to the stove and fry the onions and garlic over a low heat for 5 minutes. Add the cake flour and stir for 1 minute. Return the meat to the casserole with the Maggi Lazenby Worcestershire sauce, beef stock and chakalaka. Cover and cook in the oven for 1 hour.

Add the remaining ingredients and cook for a further 45 minutes, or until the meat is tender.

MIX IT UP THIS CHRISTMAS, WITH A FESTIVE BRUNCH Top chef Jackie Cameron offers fabulous recipes in our webinar series FRANK CHEMALY Stumped about what to do this Christmas? Top chef Jackie Cameron, of the Jackie Cameron School of Food and Wine, has a few suggestions on creating a fabulous Christmas brunch.

Impress your household with your culinary skills in a menu

that includes a trio of starters.

There’s onion and parsley fish cake baubles, with a rocket, apple, fennel, cucumber and lime salad with green mayonnaise, or a beetroot, apple and fresh cheese salad with garlic chips and roasted walnuts. Here you even make

your own ricotta. Then there’s a Christmas pork pie with apple purée, and julienne fresh apples and mustard seeds.

Mains features a roast beef soufflé omelette filled with soy fried mushrooms, mornay and cranberry sauce, prune compôte and Izaqheqhe (curd).

For dessert, look forward to a New Age Baked Alaska with berry gel, dried black pepper meringue and seasonal fresh berries. Make your own chocolate brownies and chocolate semi-fredo with an Italian meringue for the Alaska. Chef Jackie will show you how to whip it up effortlessly in the webinar.

● Midlands born and raised, Cameron was head chef at Hartford House from 2002 until 2014, after a stint at the Mount Grace. She graduated from the Christina Martin School of Food and Wine in 2001 and has won numerous awards including Eat Out’s national Top 10 status four times.

She has also appeared on MasterChef SA, Top Billing, and with Justin Bonello in The Ultimate Braai Master.

Cameron’s culinary career has taken her across the world where she has represented South Africa at exhibitions.

She has published two books – Jackie Cameron Cooks at Home and Baking with Jackie Cameron. Today, she is passing on her knowledge and experience to the next generation of chefs at her school in Hilton.

Festive Lunch for a Party of 4

The Salad Christmas morning requires something special yet speedy. Go seasonal with an avocado salad.

Citrus salad with avocado (Serves: 4)

The Soup Creamy pumpkin coconut soup Ingredients: 1 small very finely chopped shallot 2 cups pumpkin purée 1 clove crushed garlic 2 tablespoon Maple Syrup ½ can coconut milk 1 cup vegetable broth (add more if too thick) ½ teaspoon ground cinnamon ¼ teaspoon allspice Dash of cayenne pepper or hot Hungarian Paprika Salt pepper to taste Method: In a medium saucepan, over medium heat, sauté the diced shallot and garlic until soft and golden brown.

Add the pumpkin purée; vegetable broth; maple syrup; coconut milk; cinnamon; allspice; hot Hungarian paprika or cayenne (optional). Salt and pepper to taste. Stir all ingredients together and cook for 15 minutes on medium heat.

Ingredients: 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1 ½ teaspoons finely chopped shallot 1 teaspoon honey ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 3 medium oranges, preferably a mix of varieties such as cara cara, blood, and navel The flesh of 1 ripe avocado, thinly sliced ¼ cup fresh coriander leaves, for garnish Method: Whisk together the oil, lemon juice, shallot, honey, salt, and pepper in a liquid measuring cup to form an emulsified dressing.

Slice off the top and bottom of orange, standing it on one cut end.

Make a series of downward cuts as you work around the fruit, to remove the peel and all white pith.

Repeat with the remaining oranges, then slice them crosswise into thin rounds. Discard any pits.

Arrange the orange slices on individual plates. Fan out or arrange the avocado on top. Drizzle each portion with the dressing and scatter coriander leaves over the salads, and serve.

The Roast Roast up a whole turkey. A whole turkey is great for a few people and will give you generous portions.

Turkey on the Weber Ingredients: 1 free-range turkey 2 litres brine 2 onions 4 cloves garlic 150g streaky bacon (or pancetta) 50g butter 100g chicken livers 500g pork sausage meat 1⁄4 loaf white bread 3 eggs 10g fresh sage Salt and pepper Olive oil Method: Cut off the turkey’s legs and thighs, remove the skin and bones. Cut the meat into chunks and feed through a mincer. Cut out the spine using poultry shears, leaving the breast on the bone. Remove the wings (freeze the wings and backbone to use for stock in the future). Put the breast into the brine and leave in the fridge overnight. Finely chop the onions and garlic and dice the bacon or pancetta. Gently fry them in butter in a saucepan. When the onions are translucent, remove and allow to cool. Roughly chop the chicken livers and combine them with the sausage meat and minced turkey. Blitz the bread, crusts removed, into fresh bread crumbs in a food processor, then add these and the eggs to the meat. Add the cooled onion mixture and chopped sage to the meat mixture and season to taste. Shape the mixture into a roll, cover with tin foil and leave in the fridge overnight. On the day. Remove the turkey breast from the brine and pat dry with kitchen paper, brush with a little olive oil, and season. Put the breast skin-side up, together with the roll of stuffing, on a Weber over indirect coals. Close the lid, leaving the top and bottom vents open, and cook for approximately 90 minutes (use a meat thermometer – it’s done when the internal temperature is about 80°C).

When the breast and stuffing are cooked, they need to rest for about 30 minutes. To keep them warm, wrap the breast in foil and put both in an empty cooler box and close the lid. Once the bird is well-rested, bring it to the table and carve.

Christmas trends

An eco-friendly Christmas seems to be on top of everybody’s wish lists with environm entally-friendly trends soaring in popularity.

SACHA VAN NIEKERK

Plantable Christmas cards

Hundreds of thousands of Christmas cards are sent out each year but, the paper, envelope, nylon foil, glitters, pins, and other decorative plastic materials are unable to be recycled.

While they are items of sentimentality, they ultimately contribute to clutter and waste that eventually gets tossed in the bin, eventually filling up the landfill sites.

Reusable Christmas crackers

How often do we pop Christmas crackers throughout the festive season? From work parties to Christmas lunch and even at local markets

and events.

While they’re thrilling, fun for kids and make the table setting look a little more festive, they’re ultimately filled with plastic junk that is almost always thrown in the bin by the end of the day.

Plant-based glitter

From confetti to glitter, these microplastics are beautiful, vibrant and decorative but they can also leach into our environment through water and sanitation systems, causing harm to animals and their habitats.

Plant-based glitters however are made of compostable, plantderived materials.

Reusable advent calendar What would the countdown the Christmas be without having an advent calendar to pop open each day and retrieve a treat?

Some families go out with each member having their very own calendar, but with all the wrapping, packaging and sweets inside, at the end of the day it’s just contributing to unnecessary spending and waste. Instead, buy a reusable advent calendar.

Vegan Christmas recipes While visuals of a succulent roast turkey with all the fixings are

usually what come to mind when we think of Christmas lunch or dinner, in 2021, things are moving toward being more plant-based. There is a myriad of vegan meat and dairy substitutes that make for flavourful, balanced meals that can be dressed up with delicious sauces, fresh fruit and vegetables.

Organic turkey

Now more than ever, people are growing more concerned with what goes into their bodies. Healthy, organic and local produce is on everyone’s mind this Christmas as we strive to make kinder, more ethical and healthier food options.

As a bonus, organic foods have a greater nutrient quotient, being rich in antioxidants, than conventionally cultivated foods.

People who have food sensitivities or allergies are

usually triggered by chemicals or preservatives that heighten symptoms. When you opt for organic, usually these additives are absent which help allergic reactions to improve or disappear.

paint and pens with Christmas themed characters making for a stunning home-made twist on what is usually a far more commercial trend.

Sustainable gifts

People looking to downsize, ride their homes of clutter or who are moving country always try to sell things like Christmas trees online – sometimes it’s even for free.

The lifespan of cheaply made plastic toys isn’t longer than a few weeks, or minutes in some instances.

The options for recycling plastic toys are limited as they are typically composed of various other materials too, often metals.

Reusable wrapping paper

Christmas tree rental

Second hand trees

Instead of buying new rolls of wrapping paper every Christmas, start saving paper, gift boxes and bags from birthdays and other celebrations throughout the year.

Those can all be reused if kept in good condition. As a fun activity for kids, old newspapers can also be decorated with

Instead of buying a new plastic tree or getting a real one, why not consider hiring one instead?

Rented trees will save you from having to store a huge box in the garage that ends up accumulating dust and can only be used once a year. You can also hire decorations.

ADVERTORIAL

Salmon With Asparagus And Tomato (Serves 4)

SPAR Christmas Pavlova

Ingredients: 6 SPAR Egg whites 1 ½ cups SPAR Castor Sugar 2 teaspoons cornflour 1 teaspoon vanilla extract 1 teaspoon white vinegar 2 x 250ml tubs SPAR Fresh Cream 2 x tubs Freshline Blueberries 1 punnet Freshline Strawberries 1 tub Cherries 3 tablespoons SPAR Icing Sugar Method: Pre heat oven to 120c fan forced.

Using a pencil mark a 20cm circle on a sheet of baking paper.

Line baking tray with baking paper, pencil side down.

Using an electric beater, beat egg whites just until firm peaks form.

Gradually add castor sugar, one tablespoon at a time, make sure sugar is dissolved between each spoonful. Add cornflour, vanilla, and vinegar.

Beat for 30 seconds. Spoon or pipe meringue onto baking tray using circle as a guide. Shape meringue into desired shape using a spatula.

Bake for 1 and a half hours and then turn oven off, cool pavlova in the oven with oven door ajar for one hour. Take out and cool at room temperature.

Beat cream until firm peaks form, pipe or dollop cream onto the pavlova. Decorate pavlova with blueberries, strawberries, and cherries (or any fruit of your choice). Lightly dust pavlova with icing sugar.

Ingredients: 200g fresh asparagus 1 punnet of red and yellow vine tomatoes 100g SPAR black cacerena olives, pitted 1 handful of fresh basil leaves, torn 30ml SPAR Extra Virgin olive oil salt and freshly ground black pepper 1 side of fresh salmon, filleted juice of 1 small lemon Method: Blanch the asparagus in salted, boiling water until tender, and then drain.

Combine asparagus, cherry tomatoes, olives and basil in a bowl.

Drizzle with olive oil and toss well. Season with salt and pepper. Set aside.

Place salmon, skin side down, in a disposable foil container. Squeeze lemon juice over both sides of the fish. Season both sides with salt and pepper. Drizzle over a little olive oil.

Arrange the asparagus and tomato mixtures on either side of the salmon.

Place the foil container directly onto the braai with the lid closed for 15 minutes, or until the fish is just firm to the touch. Remove and serve immediately.

The Ultimate Festive Menu We have curated a Festive menu that would be perfect for Christmas Day as well as New Years Day. The best thing about this recipes is that they use ingredients that are in season ...

BUHLE MBONAMBI

Eggplant Steaks With Herbed Yoghurt, Nuts and Pomegranate (Serves 4-6) Ingredients: 3 medium-to-large eggplants, sliced into 2cm thick rounds Extra-virgin olive oil, for brushing Fine sea salt or table salt Freshly ground black pepper Yoghurt Sauce 1 3/4 cups plain whole-milk Greek yoghurt 2 tablespoons finely chopped fresh green herbs such as dill, mint, coriander, parsley or a combination 1 small clove garlic, crushed or finely grated 1/2 teaspoon fine sea salt or table salt 1/2 teaspoon fresh lemon juice Garnish 2 tablespoons pomegranate seeds 1/2 cup lightly toasted mixed nuts such as almonds, pistachios, hazelnuts or pine nuts 1 small handful of fresh green tender herbs or leaves Method: Position a rack about 15cm away from the broiling element and heat the broiler. Place the eggplant slices on a wire rack set over a baking sheet or directly on a sheet pan lined with foil. Brush both sides of the eggplants with the olive oil and season with salt and pepper.

Broil for about 10 minutes, or until they develop a golden-brown exterior. Turn the eggplants over and repeat until the other side is also a golden brown, another 10 minutes. While the eggplants are roasting, in a medium bowl, whisk together the yoghurt, herbs, garlic, salt and lemon juice until smooth.

Once the eggplants are done, arrange them on a platter or place two eggplant steaks on individual plates. Spoon generous dollops of the yoghurt sauce over the eggplant, then top with pomegranate seeds, nuts and greens and serve.

Spinach and Cheese Stuffed Mushrooms (Serves 8) Ingredients: 1 tablespoon olive oil 1/4 cup finely chopped shallot or onion 140g baby spinach, chopped 3 sun-dried tomatoes, soaked in hot water for 10 minutes, drained and finely chopped (2 tablespoons) 1/3 cup (70g) garlic-and-herb Gournay cheese, such as Boursin, at room temperature 1/8 teaspoon freshly ground black pepper 16 medium baby bella (cremini) mushrooms (about 340g), stems removed 1 1/2 tablespoons grated Parmesan cheese Method: Position a rack in the middle of the oven and preheat to 220 degrees. In a large pan over medium heat, heat the oil until shimmering. Add the shallot or onion and cook, stirring frequently, until softened, about 1 minute. Add the spinach, a few handfuls at a time, and cook, stirring until all the spinach is wilted down, 4 to 5 minutes. Stir in the sun-dried tomatoes and remove from the heat. Stir in the Gournay cheese and pepper until wellcombined. You should have about 1 cup of filling.

Fill each mushroom cap generously with the spinach-cheese mixture (each cap should get about 1 tablespoon), piling the filling in a high mound. Place the mushrooms onto a large, rimmed baking sheet and sprinkle each with a little Parmesan cheese. Roast for 12 to 15 minutes, or until the mushrooms are tender and the cheese on top is nicely browned. Serve warm or at room temperature.

Couscous Salad With Smoked Trout and Pepperoncini (Serves 6)

230g smoked salmon or trout or mackerel, skin and pin bones removed Lemon or lime wedges, for serving

pepperoncini brine and garlic until combined. Transfer the couscous to the bowl with the dressing and toss to combine.

Refrigerate the dressed Ingredients: couscous to cool it for about 1/3 cup plus 1 tablespoon Method: In a medium pan 10 minutes. extra-virgin olive oil, divided, over medium-high heat, Add the tomatoes, parsley plus more as needed heat 1 tablespoon of oil until or coriander, if using, scallions 1 1/2 cups couscous shimmering. Add the couscous and pepperoncini to the 2 cups water and cook, stirring frequently, couscous and toss gently to 1/4 teaspoon fine sea or table until the grains begin to combine. salt, plus more as needed brown, about 5 minutes.

Season to taste with salt 1 cup pepperoncini (about Add the water and salt; and pepper and drizzle with 140g), stemmed and sliced stir briefly to combine, cover, extra oil, if needed. into thin rings, plus 3 bring the water to a boil, then On a small plate, flake the tablespoons brine remove the pan from the fish into bite-size pieces.

2 cloves garlic, finely grated or heat. Let sit until the liquid is Top the salad with the minced absorbed and the couscous is smoked fish and serve family230g cherry or grape tender, about 7 minutes. style, or divide the couscous tomatoes, halved Uncover and fluff the among individual plates and 1/2 cup fresh parsley or couscous with a fork. While top with the fish. coriander leaves the couscous cools, in a large Sprinkle with more parsley 3 scallions, thinly sliced serving bowl, whisk together or coriander, if using. Serve Black pepper the remaining 1/3 cup of oil, with lemon wedges.

Roasted Fillet with Chunky Plums by Jenny Morris (Serves: 4) Ingredients: 1kg beef fillet trimmed Salt and pepper to taste 2 tsp ground cumin 300g firm, red, ripe plums 2 tbsp olive oil 2 tbsp onion finely chopped 1 clove of garlic, crushed 1 tsp ginger, grated 1 red chilli sliced 3 tbsp white sugar 2 whole star anise 200ml port ½ cup lemon juice Juice of 1 orange Zest of 1 orange

1 tbsp balsamic vinegar 1 tbsp soy sauce 1 tsp sesame oil 2 tbsp of fresh coriander

overcooked – about 8 minutes.

Remove the pan from the heat and remove the plums with a slotted spoon, and set aside.

Stir in the sesame oil, orange Method: First, get the sauce zest, and coriander. Return the started. Stone and halve the plums to the sauce. plums. Heat the olive oil in a To prepare the meat, rub saucepan. Add the onion, garlic, the fillet with olive oil and then ginger, and chilli. Cook, stirring season with salt, pepper, and for 2 minutes, and then add ground cumin. Heat a frying the sugar and star anise. Cook pan until it is hot and then seal stirring until sugar dissolves the meat on all sides until nice and add a little port to prevent and brown. Roast in the oven at it from burning. Once the 180°C for 15 minutes. Rest the sugar has dissolved, add the fillet for 10 minutes and then remaining port, lemon juice, slice the meat. Spoon over the orange juice, balsamic vinegar, plum sauce and serve. and soy sauce. Place the plums Tip: This sauce is also into the mixture and simmer delicious with pork, chicken, gently until tender but not lamb, duck, and ostrich.

Rich Chocolate Cake Ingredients: 2 cups (500 ml) cake flour 4 tbs (60 ml) cocoa powder 1 ½ tsp (7.5 ml) bicarbonate of soda 1 ½ tsp (7.5 ml) Baking Powder 4 large eggs 1 cup (250ml) brown sugar 1 tsp (5ml) vanilla essence ½ cup (125ml) milk 1 cup (250ml) cooking oil Method: First, preheat the oven to 180°C. Sift together the cocoa powder, cake flour, bicarbonate of soda and baking powder. Beat the eggs and sugar together for 3 minutes, add the vanilla essence and mix. Then add the milk and oil and beat for a minute or two.

Add the egg mixture to the dry ingredients and beat for 3 minutes using an electric beater.

Spoon the batter into 2 large prepared cake tins.

Bake in a preheated oven for 35-40 minutes. Allow to cool completely before icing.

For the chocolate ganache: You will need 200g chocolate (broken into pieces) and 200ml fresh cream. Place the chocolate and cream in a saucepan and bring to simmer while stirring.

Simmer for 1 minute and then remove from the heat. Leave to cool and then pour over the cake.

Top with berries of your choice.

PARTNERED CONTENT

From wine that ift, is perfect as a g ts es to wine your gu eir will enjoy with th nts food, Loot prese r the its best wines fo festive season

LOOT’S BEST WINE THIS FESTIVE SEASON

EXCELSIOR EVANTHIUS RESERVE CABERNET SAUVIGNON This full-bodied, award-winning wine is made from the oldest grapes on the family-owned farm in the Robertson Valley.

Deep ruby red in colour.

EASY DRINKING WINE IMBUKO VAN ZIJL PINK SAUVIGNON BLANC A refreshing wine bursting with a bouquet of pineapple and tropical fruit salad flavours.

The perfect partner for your poolside Sunday lunch.

BEST OF REDSDU TOITSKLOOF HERITAGE PINOTAGE / MERLOT / RUBY CABERNET This well-balanced red blend is a medium-bodied wine with appealing raspberry and ripe red berry flavours.

BEST OF WHITES LA VIERGE ORIGINAL SIN SAUVIGNON BLANC This cool climate sauvignon blanc comes from the picturesque Hemel en Aarde Valley outside Hermanus. It was rated 4 stars in the 2021.

BEST DESSERT WINE LOURENSFORD HONEY LIQUEUR This honey liqueur is hand crafted from the purest, top quality blue gum (eucalyptus) honey from the estate. Enjoy this liqueur well chilled.

BEST COLLECTOR’S WINE SV LIMITED RELEASE VERDELHO Sometimes referred to as “liquid sunshine“, Verdelho is a classic white grape variety found mainly in Madeira, off the coast of Portugal.

Festive Summer Beverages

Christmas Fruit Punch Ingredients: 2 cups sugar 600 ml boiling water 6 sprigs mint crushed fresh 900 ml orange juice fresh 600 ml cold black tea 900 ml pineapple juice 300 ml lemon juice fresh 3 L dry ginger ale 3 L lemonade 1 cup fresh strawberries chopped fresh 1 tray ice cubes *to serve Method: Dissolve sugar in boiling water and add crushed mint. Cool.

Remove the crushed mint, then mix the sugar solution, cold tea and juices in a very large bowl. Decant into storage jugs and refrigerate until required. When ready to serve, mix with dry ginger ale and lemonade in roughly equal proportions, in a serving jug or glasses. Add ice and a few chopped strawberries and/or mint leaves if desired to garnish.

Watermelon-Basil Flavoured Water (Serves 6) Ingredients: 1/2 cup packed fresh basil leaves, plus some small leaves, for garnish 1 cup boiling water 4 cups cubed, seeded or seedless watermelon (1 pound) 4 cups cold water 2 teaspoons fresh lime juice, plus thinly sliced wheels or half-moon slices of lime, for garnish Method: Place the 1/2 cup of basil leaves in a small pot or heatproof mug and pour the cup of boiling water over them. Use a muddler or the handle of a wooden spoon to crush the basil leaves. Let steep and cool for 15 minutes. Meanwhile, combine the watermelon and 2 cups of the cold water in a blender; purée until smooth. Strain through a finemesh strainer into a large pitcher, and discard the solids. Strain/discard the basil leaves from their water, then add that liquid to the pitcher, along with the remaining 2 cups of cold water and the lime juice, stirring to incorporate. Serve over ice, garnishing each portion with basil leaves and lime slices.

Burger King South Africa adds two new gourmet burgers to its menu Lutho Pasiya Burger King South Africa has just launched two new burgers on their menu – the BBQ Pepper Jack and Mustard Cheese – which are made with 100% South African beef and no fillers.

The beef that Burger King uses in their gourmet patties is 100% South African beef that adheres to international standards and certifications, and the processing facility is recognised by the Global Food Safety Initiative to ensure world-class health and safety standards are adhered to.

If you love burgers, get ready to bow down because Burger King has taken gourmet to a whole

other level.

As someone who has eaten quite a few burgers, I would say good burgers are important to me, and Burger King makes pretty good burgers.

The fast-food restaurant company has never shied away from reinventing itself.

In 2021, we saw them wading into the booming meat-free market – with a plant-based Whopper that some say tastes like the real thing.

Made from soy protein, coconut oil, and potato protein, this is a vegan alternative to their famed beef burger. And now? Two new gourmet burgers made from 100% South African beef have been introduced.

The BBQ Pepper Jack The BBQ Pepper Jack is flamegrilled, flaming hot, and full of flavour. If you enjoy gourmet burgers, this will become your new favourite.

The BBQ Pepper Jack boasts loads of flavour with a flame-grilled 150g gourmet beef patty, two spicy pepper jack cheese slices, and three crispy bacon strips, stacked under flaming jalapenos, juicy tomato, fresh rocket leaves, and smoky BBQ sauce. Now that’s a spicy gourmet burger.

The Mustard Cheese The Mustard Cheese is creamy, crispy, and deliciously cheesy. If you were to picture a burger built with all your favourite fancy things, I bet this is what it would look like: A 100% meaty 150g gourmet patty and melty mature cheddar cheese topped with fresh-cut tomato, crispy onions and rocket leaves, drizzled in creamy wholegrain mustard mayonnaise and sandwiched between a brioche bun.

I know all this sounds yummy and you might even envy me that I got my hands on the two new burgers earlier this week. How were they?

Absolutely delicious! The meat itself, I thought, was cooked really well. I like my burgers medium rare because I like it juicy, and Burger King definitely delivered.

The outside was a little bit crunchy, but not in an unpleasant way, but the inside was juicy and delicious, and the flavour really lets the “beefiness” of the burger shine through. Every element got its moment, but they also all worked really well together to create an overall extremely tasty experience. Their fries were also flavoursome.

Not a single one was unflavoured and boring. I love that Burger King prides itself on using locally sourced products to comprise most of its menu. Their commitment to premium ingredients, signature recipes, and family-friendly dining experiences is definitely what has defined their brand for more than 50 successful years.

The BBQ Pepper Jack and Mustard Cheese burgers cost R75 each, and R95 for a medium meal while the bacon variants are R90 per burger and R110 for a medium meal.

For more information you can visit www.burgerking.co.za #PartneredContent

DiDi on a mission to drive festive cheer this Christmas DiDi has launched two festive giveaways for riders and drivers in an effort to spread festive cheer and give back to their community. Twenty drivers will stand a chance to win food vouchers worth R1 000 each and 20 riders will stand a chance to win travel vouchers to reunite with loved ones in South Africa. According to DiDi, its mission is to invest in South Africans and support local communities.

The recently discovered Covid-19 Omicron variant and sudden border closures have thrown a spanner in the works for many South Africans preparing to reunite with loved ones overseas this Christmas. Many locals have been waiting for months to visit friends and family members abroad, many of whom they have not seen since the start of the pandemic.

The last two years have undoubtedly been challenging for all South Africans, with fears of the current fourth wave only adding to the panic and stress we’ve already been facing.

While vaccination numbers have been increasing, we still have a long way to go despite talk of mandatory vaccinations required to enter public spaces come February 2022.

As South Africans grapple with this latest blow, DiDi, one of the world’s leading e-hailing services, is providing a glimmer of hope in a bid to put the festive spirit back into the season by bringing families together.

“DiDi might be the newest player in the South African e-hailing game, but we are serious about paving the way through empowering the economy and the citizens of SA and giving back to the community, from riders to drivers,” said Carina Smith-Allin, Head of PR & Communication for the Sub-Saharan Africa region.

More than just another e-hailing service DiDi’s goal has always been to provide riders and drivers with safe and reliable mobility options, flexible earning potential and entrepreneurship opportunities. The company uses high-level resources and technology to provide valuable and much-needed solutions to South African riders and user-partners.

“As a multinational company, we remain dedicated to offering safe, affordable and reliable services to South Africans,” said Smith-Allin.

“We’re committed to the communities we serve, starting with our efforts to drive vaccinations and providing South Africans with mobility to voting stations during the recent local government elections. Now, we want to give back to our riders and drivers this festive season, even in the smallest way.”

DiDi will be giving 20 drivers festive food vouchers to thank them for their dedication throughout the launch year. Drivers will be able to win by submitting their stories of hardship and why they believe they should receive the hamper and celebrate with their loved ones.

“Drivers have been through some difficult times, with many lockdowns and inconsistencies throughout the year. They have not been able to make as much income as they could have due to the pandemic. Because of these unfortunate circumstances, basic needs such as provision for their families have dwindled and caused a great need,” added Smith-Allin.

“With these hampers, we hope to at least provide some relief to our drivers during a time of the year when nobody should go without.”

A Passion for South Africa Additionally, DiDi will be giving away 20 trips to riders wanting to reunite with family members across the country. “The rider giveaway will also be competition-based, where riders must submit their reasons for wanting to travel over the festive season,” she said.

“Families have been forced to remain separated for too long, and while we cannot assist those needing to travel abroad, we can help locals reunite with loved ones in South Africa.”

DiDi is well-known for investing in the community, and since its launch in the country, the company has developed a passion for South Africa and its people. “DiDi is serious about making inroads into the country from a business perspective, and building trust and reliability from all of those who interact with the brand and service is a big part of this journey.”

“Once again, this festive season is looking markedly different from the past, and DiDi would like to bring some relief and joy to those who might still be feeling like they need it most,” she concluded.

To stand a chance to win, simply comment on the IOL facebook, Twitter or Instagram pages where you see the DiDi branding.

Don’t forget to use #MakeItFestive and #DidiRiders / #DidiDrivers at the end of your comment.