CRUNCH TIME: Deliciously easy biscuit bakes
freshliving | pnp.co.za/freshliving
J U N E 2019 ISSUE 129
freshliving SOUTH AFRICA’S BEST-LOVED FOOD MAG
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t he an d tuc k i n hatches t o w i n ter
Issue 129 | June 2019
Affordable pork takes a starring role
SOUTH AFRICA’S BEST-LOVED FOOD MAGAZINE
(OTHER COUNTRIES: R26 EXCL. VAT)
1-Cover COR 1.indd 1
Israeli lamb soup with tomato pesto toasties. Recipe on page 43
HEROES The best soup and toastie combos ever
4/15/19 4:49 PM
WE ASKED, THEY SAID . . .
Your chance to share your thoughts and ideas with other Fresh Living readers
NOTHING SHORT OF GRATEFUL I was diagnosed with lumbar spinal stenosis in 2016. I always loved to cook and books were my life but when my back problems came along, I stopped. Nothing gave me joy and I started to feel useless. I was then encouraged by my doctors to take walks so I would, at times, accompany my husband to PnP Willowbridge after a bit of cajoling. I would hold on to the trolley for balance. I remember one Friday afternoon the cashier, for the first time, asked if we wanted the Fresh Living magazine for that month. My husband took one. Saturday I was home alone and sat paging through the magazine and it was like a light bulb went on. I went to the kitchen and while sitting on a chair, I cooked. I followed the easy recipes for lunch, it went well and got motivated to prepare our anniversary dinner (it was the next day). Seeing my husband’s smile was such a gift. From then on we never fail to get our monthly Fresh Living magazine. Trying out the recipes together really brought us closer. Thank you for sharing your well-written, well-researched and captivating magazine with us. – MADELINE JACOBS
@Nutreats @Nutreats Dinner tonight courtesy of a very old copy of @Fresh_Living – Chinese spiced mince, rice and green beans.
@originalblackpearl @freshliving_pnp happiness enjoying my March issue with this amazing view! #southafricasbestlovedfoodmag #foodfocus #amazingrecipes
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6-Letters COR 2.indd 6
I’m a pensioner so money is very tight. I can no longer afford the luxury of buying the magazines I used to read but I can honestly say I don’t really miss them. Fresh Living has everything and more each month – from recipes and tips to the all-new ‘Young Minds’ feature my granddaughter enjoys. An added bonus – it’s free to Smart Shoppers! The recipes are tasty and usually include affordable ingredients,
and as I’m diabetic I appreciate tips on making recipes diabetes friendly. Well done on putting together such a fantastic magazine. – LYN MILLS
TAKING A BITE It’s clear that it’s not only humans who love Fresh Living magazine and the wonderful recipes. The delicious dish on the cover of the April 2019 issue looked so good that our dogs, Jackie and Suzie, decided to tuck in without any further ado! – JAN JOUBERT
WE LOVE HEARING FROM YOU ONLINE!
EVERYTHING AND MORE
Whether it’s singing, humming or whistling, dads love a good ol’ tune. We asked FL staffers to share which song reminds them of Pops.
When I was in high school, my dad would sing along to Crawling by Linkin Park when it played on the radio. I tried to correct the lyrics and he told me, “I don’t plagiarise.” To this day, he gets lyrics wrong. – Jodi Jean Patel Sultans of Swing by Dire Straits – it’s a must on every road trip. – Jana van Sittert My dad loved to play his Brenda Fassie cassette when he drove us to school. One of his favourites was Vulindlela. – Sharon Kariwo
My dad loved Italian jazz trumpeter Nini Rosso. We had a vinyl record (yes, I’m old) and it was our standard Sunday background music. – Aletta Pretorius-Thiart
Products and recipe ingredient availability may vary from store to store
ILLUSTRATION: SHUTTERSTOCK, PHOTO: SUPPLIED
SAY IT, WRITE IT,
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TURN TO PAGE…
Here’s to comfort FROM PNP’S FRESH TEAM GREENGROCER’S PROMISE We guarantee greatquality produce packed with flavour and nutritional goodness. Responsibly sourced and grown with care. BUTCHER’S PROMISE We’re proud to bring you expertly prepared, quality cuts sourced from responsible suppliers. CHEF’S PROMISE Our homestyle dishes are prepared with care daily. Fresh food made with quality ingredients from trusted suppliers.
PHOTO OF JUSTINE: TOBY MURPHY
BAKER’S PROMISE We've perfected our methods and recipes to create breads and bakes with enhanced texture and flavour. FISHMONGER’S PROMISE Our quality seafood is responsibly sourced, always fresh, full of flavour and expertly prepared the way you like it.
3-Welcome COR 1.indd 3
It’s that time of year when chilling out is absolutely unavoidable – mainly because it’s so cold outside. But that’s okay because it’s warm as toast here in the Fresh Living kitchen. We’ve been testing our most comforting winter dishes – the main criteria for inclusion being: does it feel like a warm, loving hug from the inside? We’re happy to say that each and every dish in our soup-and-toastie feature (page 42) passes this test. In fact, I have all seven pages stuck up on the inside of my kitchen cupboard in case I'm ever at a loss about what to cook for my family this winter (it happens, believe it or not). We’ve got some absolutely irresistible combos, from curried lentil and pumpkin soup with ‘naanwiches’ to tomato soup with anchovy-butter soldiers. Then we thought we’d up the comfort stakes even more with a masterclass in buttery vanilla biscuits (page 90) – a jumbo tin of which is an absolute must in any home worth its hearth, to dispense as treats or a delicious nibble with your afternoon tea. There’s also a simply marvellous and super-practical spread of fab pork recipes (page 34) – pork being an affordable family favourite you really have to try hard to get wrong… Which is why we’ve got a few tricks up our sleeves to prevent it ever being boring. And finally, if you were wondering how to make Dad feel special for Father’s Day, wonder no more – check out our ultimate “Dad burger” recipe on page 25. Well, it’s more of a construction than a recipe… We’ve included ‘the works’, and then some. Trust us, he’ll love it.
JUSTINE DRAKE EDITOR, FRESH LIVING
FOLLOW ME ON Twitter @justine_drake Instagram @justinedrakecooks Facebook @JustineDrakeSA
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Perfectly fresh, whatever it takes
Chad January shares mouthwatering recipes using this month’s bounty of citrus fruit, strawberries and spinach PHOTOS: TOBY MURPHY RECIPES AND STYLING: CHAD JANUARY ASSISTANT: KRISTEN SCHEEPERS
17-Reay to Eat COR 2.indd 17
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R E A D Y T O E AT
STRAWBERRY & WHITE CHOCOLATE CROISSANT PUDDING Traditional bread-andbutter pudding in black-tie mode. 3 Tbsp (45ml) brown sugar + extra for sprinkling 1 tsp (5ml) ground cinnamon 4 croissants, halved 3 Tbsp (45ml) butter, softened 2 slabs (100g each) white chocolate, chopped 1 punnet (400g) strawberries, hulled and halved 4 eggs 2½ cups (625ml) cream or milk 1 tsp (5ml) vanilla essence Vanilla ice-cream, for serving (optional)
SERVES 4 Preheat oven to 160°C. Combine sugar and cinnamon. Spread each croissant with butter and sprinkle with ²/³ cinnamon sugar. Fill each croissant with half the chocolate and strawberries. Arrange croissants in a greased 30cm x16cm baking dish Whisk together eggs, cream or milk and vanilla essence. Place remaining chocolate and strawberries in between croissants. Pour egg mixture over croissants and sprinkle with remaining cinnamon sugar. Bake for 15-20 minutes or until golden. Serve hot with a scoop of ice cream, if you like.
GOOD IDEA Swap white chocolate for decadent milk or dark chocolate
Strawberries Perfect for jams, relishes, desserts or eaten raw in a fruit salad or smoothie bowl. You could also top a decadent chocolate cake with strawberries, dip them in melted chocolate for a luxurious pudding decoration, or simply serve with whipped cream and a crack of black pepper (and a drizzle of balsamic glaze if you’re feeling adventurous). Did you know? Caterers provided 34 000kg of strawberries to Wimbledon-goers in 2018. Eating strawberries with cream during Wimbledon is an English tradition – we must admit we’re rather fond of it too.
17-Reay to Eat COR 2.indd 20
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TIP TO TAIL Pork is hands down the best-value meat – delicious and affordable. We show you how to use ordinary and more obscure cuts to maximum effect
Thai-style pork mince salad. Recipe on page 37
PHOTOS: DONNA LEWIS RECIPES: PETE GOFFE-WOOD STYLING: LIEZL VERMEULEN STYLIST’S ASSISTANT: EMMA NKUNZANA
34-Pork Food Feature COR 2.indd 34
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SPICED PORK FILLET WITH PAPAYA AND CHILLI SALSA Pork, contrary to popular belief, doesn’t need to be cooked all the way through. Cook your fillet to medium for juicy, succulent meat. 2 red chillies, chopped 4 cloves garlic ½ Tbsp (7ml) smoked paprika ½ Tbsp (7ml) ground cumin ¼ cup (60ml) olive oil 3 (800g-1kg) whole pork fillets Salt and milled pepper
34-Pork Food Feature COR 2.indd 35
Salsa: 2 small ripe papayas, peeled and diced 2cm knob ginger, grated 1 red chilli, deseeded and chopped ½ cucumber, diced ½ red pepper, diced 1 Tbsp (15ml) sugar 1 tsp (5ml) salt ½ punnet (10g) each fresh mint and coriander, chopped 4 naan breads, for serving SERVES 4 Combine chillies, garlic, spices and olive oil to
create a thin paste. Coat pork with paste and marinate for 20 minutes, or overnight. Mix salsa ingredients together and macerate for 30 minutes to draw out moisture. Remove pork from marinade and season. Heat a griddle pan over high heat or prepare hot coals. Grill fillets for 3-4 minutes, turning regularly (take care not to overcook them). Remove from heat and rest for 10 minutes. Serve fillets sliced with grilled naan breads and papaya salsa.
PORK FILLET Also called tenderloin, this is a very lean cut of meat that should be cooked whole to retain its moisture. Quick cooking over very high heat is key here. Be sure to add a punchy sauce or condiment, as the lack of fat makes this cut a little less flavourful.
4/15/19 4:32 PM
We didn’t try to get fancy – rather, we upped the gooey, cheesy, made-with-love comfort factor in these irresistible soup-andtoastie combos. They’ll feel just like a warm, delicious hug PHOTOS: TOBY MURPHY RECIPES & STYLING: LIEZL VERMEULEN STYLIST’S ASSISTANT: EMMA NKUNZANA
42-FF Soups COR 2.indd 42
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W A R M & L O V E LY
ISRAELI LAMB SOUP WITH TOMATO PESTO TOASTIES A fragrant, stew-like soup with chunky meat and hearty barley. Soup: 2 Tbsp (30ml) canola or olive oil Salt and milled pepper 1kg lamb stewing meat (such as goulash or knuckles) 2 onions, chopped
2 cloves garlic, crushed 2 star anise 1 stick cinnamon 2 tsp (10ml) ground cumin 1 Tbsp (15ml) ground coriander 2 Tbsp (30ml) tomato paste 5-6 cups (1.25-1.5L) lamb or beef stock Grated peel of 1 orange 1 cup (250ml) pearl barley Handful chopped
mint, coriander and/ or parsley Yoghurt, for serving Toasties: 8 slices sourdough bread 1 jar (100g) red pepper or tomato pesto 1½ cups (375ml) grated mozzarella cheese SERVES 6 Heat oil in a pot,
season lamb and brown in batches Remove and set aside. Sauté onion in the same pot until soft. Add garlic and spices and flash-fry until fragrant, adding extra oil if needed. Stir in tomato paste and cook until sticky, about 1-2 minutes. Return meat to pot. Add stock and orange peel and season. Simmer covered for
40-45 minutes. Once meat is soft, remove lid and add barley. Simmer for another 15-20 minutes. Stir through herbs. Spread pesto onto 4 sourdough slices; sprinkle with cheese. Top with remaining slices and toast in a sandwich press. Dollop soup with yoghurt and serve with toasties.
SPLURGE Replace half the cheese with goat’s milk cheddar and dust with dukkah before toasting
42-FF Soups COR 2.indd 43
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Comfort food doesnâ€™t always have to be beefy stews and soups, says Justine Drake. We show you how to make veggie-licous meals that are every bit as satisfying
Butternut & pea biryani with lemony yoghurt. Recipe on page 58
55-Good For You COR 1.indd 55
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GOOD FOR YOU
GARLICKY BRINJAL, BABY MARROW & LENTIL MOUSSAKA A vegetarian twist on a Greek classic. ENERGY: 1 499kJ PROTEIN:18g FAT: 15g CARBS: 34g
(Analysis per 270g serving)
3-4 brinjals, sliced lengthways Salt, to drain excess moisture 1 Tbsp (15ml) canola oil 2 red onions, chopped 4 cloves garlic, chopped 2 tsp (10ml) ground cumin 2 Tbsp (30ml) tomato paste 1 Tbsp (15ml) sugar 1 can (400g) chopped tomatoes ½ cup (125ml) vegetable stock 2 cans (400g) lentils, rinsed Juice (60ml) and grated peel of 1 lemon 1 Tbsp (30ml) chopped fresh parsley 1 Tbsp (30ml) chopped fresh basil Salt and milled pepper White sauce: 2 Tbsp (30ml) butter 2 Tbsp (30ml) flour 2 cups (500ml) almond or cow’s milk 6-8 baby marrows, thinly sliced lengthways ½ packet (150g) mozzarella, grated Handful chopped fresh parsley or micro herbs, for serving SERVES 6-8 Salt brinjals and set aside to drain in a colander for about 30 minutes.
55-Good For You COR 1.indd 57
Rinse and pat dry with kitchen paper. Heat oil in a large pot and fry onion for 3 minutes or until translucent. Add garlic and cumin and fry for 2 minutes. Stir in tomato paste, sugar, chopped tomatoes and stock. Simmer for about 10 minutes or until sauce is slightly reduced. Stir through lentils and simmer for about 5-10 minutes. Add lemon juice, grated peel, herbs and season. Remove from heat. Melt butter in a saucepan over medium heat, whisk in flour and cook for a minute. Gradually whisk in milk. Cook for about 3 minutes until thickened, whisking continuously. Season and set aside. Arrange half the brinjals on the base of a greased cast-iron skillet or a 27cm x 17cm rectangular ovenproof dish. Top with half the lentil filling and then another layer of brinjals. Top with remaining filling and arrange baby marrows on top. Pour over white sauce and sprinkle with cheese. Bake at 180˚C for 25-30 minutes or until golden and cooked through. Garnish with parsley or micro herbs just before serving.
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W O N E R O ST N I
CHI LLOUT Comf or tf oodt o ki ck s t ar twi nt er GETWARM
The June issue of Fresh Living tackles hearty soups, stews and bakes to get you warmed up for the chilly season.