first edition
welcome
2013
TO THE FIRST EDITION OF OUR BREAD & BUTTER
THIS SEASON
discover the building blocks to YOUR food solutions
SAGE
cosy-up with gusto flavours ISSUE 01 AUGUST 2013
CONTENTS
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butter & bread 04 Creating the first perfect brioche is a momentous accomplishment for any chef’s apprentice. It seemed an altogether impossible task to work so much butter into the already rich dough.
flavours / sage 08 Sage is the most important flavour in classic dishes like veal saltimbocca and butternut with brown butter and is also used in stuffing and sauces.
shared bread 20 tray chic 34 favourite things 44 Because we constantly work with food, we tend to become slightly more obsessed about it than might be deemed normal.
food solutions 54
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h
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Because this IS our bread and butter. We make our living by cooking, styling, eating, capturing, illustrating and designing beautiful food on beautiful pages. A stylist, a chef, an illustrator, a photographer, a graphic designer, all with one thing in common: we love food and we love sharing it with others. So this is it, the fruits of our labour, we hope you will enjoy it! ---------------------------------------------------
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BUTTER & BREAD
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B rio che [ BRI-YOSH]
I have a special affinity for Brioche. Not only is Brioche the richest of all breads with abundant amounts of egg yolk and butter added to create the luxurious dough, but it also holds special memories for me from my days as a young chef’s apprentice. The butter was, as it seemed to the untrained eye, forced into the dough through a slow process of slapping the dough on a clean work surface. After what seemed like ages, and with an aching arm, the dough slowly started to come together in a smooth, shiny ball. When the battering and bruising was done, the poor dough needed to rest for a second rising overnight before being shaped and baked into its golden glory. These days I make it in an electric mixer, finding that time is more precious and I would rather make this small concession than to go without Brioche altogether. Although I must admit I cannot get rid of the nagging feeling that I am doing it completely wrong.
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Brioche & honey hazelnut butter {makes one glorious loaf} 1 × 10 g - packet instant yeast
5 eg gs, lightly beaten
30 ml lukewar m water
Melted butter to grease a bowl with
375 g (625 ml) white bread flour
175 g unsalted butter, softened
30 ml sugar
Eg g wash (1 eg g yolk and 15 ml water beaten together)
7,5 ml salt Preheat the oven to 220°C.
1. Sprinkle the yeast over the water and leave incorporated. The dough is very soft so it might to stand for 5 minutes. Mix to dissolve.
take a while to incorporate all the butter. It is
2. Place the flour, yeast, sugar and salt in a worth all the effort. bowl of an electric mixer fitted with the dough 6. Place the dough in a bowl and cover with hook. Pour the eggs and yeast mixture into the plastic wrap. Rise overnight in the fridge. flour and combine well.
7. Remove from the fridge and allow to come to
3. Knead the dough for about 10 minutes. room temperature. Grease a large bowl with butter. Place the 8. Grease a large bread tin with butter. Pinch dough in the bowl and turn so that the dough is small “golf ball-sized” balls from the dough thoroughly coated in butter. Cover with plastic and tuck each into the pan, to fit snugly, side wrap and place in a warm draught-free area to by side. rise until double in size.
9. Cover with a clean tea towel and leave to rise
4. Knock the dough down and set aside to rest until double in size. for 10 minutes.
10. Brush the top of the loaf with egg wash
5. Place the dough back into the bowl of the and bake for 15-20 minutes at 220°C and then electric mixer. Work the soft butter into the a further 20 minutes at 190°C until golden dough with the dough hook on the lowest brown and glossy. Remove the brioche from the speed until the butter has been completely tin and leave to cool on a wire rack.
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Once a year we are blessed by a harvest of fresh honey from our busy bees. The freshly harvested honeycomb is soft and oozing with raw, unadulterated honey. I like to use the honeycomb whole and mix the waxy encasing with the golden content into butter. With the addition of lightly roasted hazelnuts it becomes something truly sublime. A smattering (as Pooh would say) of this ambrosia on brioche is something to be remembered. Not that brioche needs it really; it is truly magnificent just as is, war m from the oven with a cup of tea.
80 ml freshly har vested honeycomb 80 ml hazelnuts, lightly toasted, roughly chopped Grated zest of an orange
Mix all the ingredients together lightly and serve with the warm Brioche.
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FLAVOURS
Sage is referred to as a robust herb. It has sturdy leaves and an even sturdier flavour, which means that it can withstand the heat of the cooking pot with gusto. This is in fact why we can whole-heartedly say that sage is one of our favourite herbs (please do not tell the others). 8
perfect partners
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Butternut Gnocchi with Sage brown butter
250 g (about 3) starchy potatoes
160 g (270 ml) cake flour
250 g butternut, peeled and cubed
80 g butter
1 small egg, lightly beaten
a handful of sage leaves
a pinch of salt
Preheat the oven to 160°C. 1. Bake the potatoes and butternut for 45-50 minutes or until soft but not completely dry. Peel the potatoes while they are still warm. 2. Mash the potato and butternut as fine as possible and place in a bowl or directly onto a clean work surface. 3. Make a well in the centre. Add the egg, salt and about ¾ of the flour. Mix well but as soon as the dough comes together you must stop mixing. If the dough is not pliable easily handled, but seems sticky, you can add the rest of the flour. 4. On a lightly floured work surface, flatten the dough into a rough 1,5 cm thick square. Cut into 1,5 cm wide strips. 5. Dust your hands regularly with flour while rolling each piece lightly until it has a cylindrical shape. 6. Lay two to three cylinders next to each other and cut them into 1-1,5 cm pieces. Repeat with the rest of the cylinders. 7. Lightly roll each piece of gnocchi with a fork to make line indents in the dough. They don’t have to be perfect but make sure they are the same size to ensure even cooking time. 8. Cook the gnocchi in batches in salted boiling water. They are cooked when they float to the top. Remove with a slotted spoon and keep warm. 9. Heat the butter over medium heat in a large frying pan. Add the gnocchi and sage and fry for 3-4 minutes or until the butter has browned and the sage is crisp. 10
This must be the quintessential sage dish. We just had to include it.
Serves 4
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Serves 6 Pork and sage are like a happily married couple. They belong together and they know it!
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Pork Neck Steaks filled with sage
For the anchovy and sage butter
For the pork neck steaks
125 g butter
375 ml breadcrumbs
4 anchovies
90 ml olive oil
a large handful of sage leaves
1 onion, finely chopped
2,5 ml honey
2 celery sticks, finely chopped
1 garlic clove, crushed
125 ml chopped parsley, sage and thyme
grated zest of ½ lemon salt and ground pepper
6 pork neck steaks 10 ml olive oil
Preheat the oven to 180°C. 1. Place the butter, anchovy, sage, honey, garlic and lemon zest in a food processor and blend until smooth. Season with salt and ground pepper. Spoon into a bowl and set aside until needed. 2. Sprinkle the breadcrumbs onto an oven try and toast for about 7 minutes until golden. 3. Heat the olive oil in a saucepan and fry the onion and celery until soft. Place in a bowl. 4. Add the breadcrumbs to the onion and celery and mix in the herbs. Season with salt and pepper. 5. Make an incision in each pork-neck steak to form a cavity. Spoon about 30 ml (2 tbsp) stuffing into each steak and secure with a toothpick. 6. Heat the anchovy butter and olive oil in a large frying pan. Fry the pork-neck steaks until golden brown on both sides. Reduce the heat and fry until cooked through. Baste the steaks regularly with the anchovy butter. 13
Winter Salad Âź small pumpkin, sliced into thin wedges 45 ml olive oil 2 handfuls of sage leaves
150 g creamy Gorgonzola a little oil for deep-frying olive oil and balsamic vinegar for drizzling
salt and pepper 250 g bacon lardons a handful of winter salad leaves such as radicchio, baby spinach and rocket
Preheat the oven to 220°C. 1. Place the pumpkin wedges on a large baking tray and drizzle with olive oil and one handful of sage leaves. Season and roast for 15 minutes. 2. Add the bacon lardons to the baking tray and roast for another 15 minutes or until pumpkin is cooked and the bacon is crispy. 3. Fill a medium saucepan 2/3 with oil and heat on medium high heat. Fry the sage until crispy. Drain on a kitchen towel and season. 4. Place the salad leaves, pumpkin, bacon and Gorgonzola on a serving plate and garnish with the deep-fried sage leaves. Drizzle with some olive oil and a little balsamic vinegar over as a final flourish.
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All the flavours and textures in this salad combine perfectly to create a visual and flavoursome feast.
Serves 4
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Sage Chips 5-6 large starchy potatoes, peeled 1 egg, lightly beaten a handful of sage leaves oil, for deep-frying Maldon salt and ground pepper
1. Heat a large saucepan filled 2/3 with oil on medium heat. 2. Slice the potatoes thinly using a mandolin. Do not soak them in water. Arrange the slices in pairs. Brush one half with the beaten egg and place a sage leave on the other. Press the halves together and deep-fry until golden brown. Drain on kitchen towel and season with salt and ground pepper.
These beautiful chips go perfectly with pan-seared steak or served on their own as a posh snack. 17
Serves 4-6
Sage Tempura with a soy-chilli sauce
300 ml flour 30 ml corn flour a pinch of salt 375 ml sparkling water 60 ml soy sauce 45 ml sweet chilli sauce vegetable oil, for frying 60 g sage leaves salt and ground pepper
1. Place the flour, corn flour and salt in a mixing bowl. Add the sparkling water and whisk until a smooth batter is formed. Cover and leave in the fridge for 30 minutes. 2. Combine the soy sauce and sweet chilli sauce in a bowl and set aside until needed. 3. Heat the oil in a large saucepan over medium high heat. Dip the sage leaves into the batter and shake excess batter off. Gently fry the leaves in batches until golden for about 5-7 minutes. 4. Drain on kitchen towel and season. Serve as a snack with the soy-chilli sauce.
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How clever is this? All the delicious crunchiness of tempura combined with the flavour punch of sage.
Serves 4
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SHARED BREAD Isn't it nice to be invited to dinner? It doesn’t really matter how: it can be a quick call or a short message... a card is always nice. THERE IS ALSO The anticipation of a warm welcome and food that make us feel spoilt and loved. SO why don’t we do it more often? Keep it simple and just share some bread... our way, laden with an array of outrageously delicious toppings. And wine of course... you must have wine. 20
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Basic share -bread recipe ENOUGH FOR 3 SHARE-BREADS OR 4 PEOPLE OR 2 HUNGRY, BIG MEN
1. Place the flour, yeast and salt in the bowl of an electric mixer fitted with a dough hook. Add the water and mix until combined. Knead for about 6-8 minutes or until a smooth elastic dough forms. 2. Place the dough in a large oiled bowl and leave in a warm draught-free area for 45 minutes or until doubled in size. 3. Preheat the oven to 200°C. Heat a baking tray in the oven until needed.
500 g cake flour 1 Ă— 10 g (sachet) instant yeast
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4. Knock down the dough and divide into 3 equal pieces. Roll the dough out on a lightly floured surface to a 2,5 mm thickness basically as thin as possible. 5. Place the dough on the warm tray and bake
5 ml salt
for 10-12 minutes or until the dough starts
375 ml water
needed. Repeat with the rest of the dough.
to turn golden. Remove and set aside until
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Roasted fig , Gorgonzola and bacon share -bread MAKES 1 SHARE-BREAD
PREHEAT THE OVEN TO 160째C 1. Combine the butter and honey in a bowl. Place the figs and thyme in foil and drizzle with the honey butter. Close the foil and roast for 10 minutes. Baste the figs in the butter and leave open to roast for another 5 minutes. Retain the juices left in the foil. 2. Increase the oven temperature
1 share-bread base
to 200째C.
60 g butter, melted
3. Heat a large frying pan over high heat.
30 ml honey 300 g fresh figs 3 thyme sprigs 250 g bacon lardons 150 g creamy Gorgonzola handful of rocket leaves to serve
Fry the bacon until crispy and drain the fat. 4. Place the roasted figs, bacon and Gorgonzola on the share-bread and bake for another 4-6 minutes or until the cheese has melted. 5. Drizzle with the fig juices and serve with fresh thyme leaves.
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Pumpkin , feta and caramelised onion share -bread MAKES 1 SHARE-BREAD
1 share-bread base
PREHEAT THE OVEN TO 180°C 1. Place the shallots, butter, oil, rosemary and bay leave in an oven tray. Season with salt and ground pepper and roast for 30-45 minutes or until caramelised and soft. Set aside until needed. 2. Increase the oven temperature to
150 g shallots, peeled
220°C. Place the pumpkin in an oven
100 g butter
tray, drizzle with olive oil and season.
60 ml olive oil a few rosemary sprigs 1 bay leaf ¼ pumpkin, sliced into wedges
Roast for 20-25 minutes or until cooked and golden. 3. Arrange the pumpkin, onions, feta and pine nuts on the share-bread and bake for 5-6 minutes or until crisp and golden. Serve with fresh rocket.
olive oil 100 g feta, broken into chunks 50 g pine nuts, toasted fresh rocket, to serve
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Sirloin , baby bell peppers and horseradish crEme frAichE MAKES 1 SHARE-BREAD
1 share-bread base 300 g sirloin 200 g baby bell peppers or red and yellow sweet peppers olive oil salt and ground pepper 60 ml horseradish cream
PREHEAT THE OVEN TO 200°C 1. Heat a griddle pan on high heat. Season the meat with salt and pepper and brush with olive oil. Grill the meat on each side for 2-3 minutes. Set aside to rest until needed. 2. Place the baby bell peppers in an oven tray, drizzle with olive oil and season with salt. Roast for 10-15 minutes or until blistered. 3. Combine the horseradish cream and crème frâiché in a bowl. Slice the meat into 5 mm slices. Arrange the meat, peppers and crème frâiché on the share-bread. 4. Bake for 10 minutes or until golden and crispy. Serve with fresh rocket leaves.
125 ml crème frâiché a handful of rocket leaves, to serve
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Vine tomatoes , mozzarella and basil pesto share -bread MAKES 1 SHARE-BREAD
1 share-bread base 200 g vine tomatoes
PREHEAT THE OVEN TO 200째C 1. Place the vine tomatoes in an oven tray, drizzle with olive oil and season with salt. Roast for 10-15 minutes or until blistered. 2. Arrange the tomatoes and mozzarella on the share-bread. Bake for 10 minutes or until golden and the cheese has melted. 3. Spoon dollops of basil pesto on top and serve with basil leaves.
olive oil salt and ground pepper 150 g mozzarella, sliced 80 ml basil pesto a handful of fresh basil leaves, to serve
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Exotic mushroom and mustard crEme frAichE share -bread MAKES 1 SHARE-BREAD
1 share-bread base 30 ml wholegrain mustard 125 ml crème frâiché 300 g exotic or any other mushrooms, quartered
PREHEAT THE OVEN TO 200°C 1. Combine the wholegrain mustard and crème frâiché in a bowl. Set aside until needed. 2. Heat a large frying pan on high heat. Fry the mushrooms dry for 6-8 minutes or until all moisture has been released. Add the butter and oregano and season to taste. Fry for another 2-3 minutes. 3. Arrange the mushrooms, mustard and crème frâiché on the share-bread. 4. Bake for 10 minutes or until golden and crispy. Serve with fresh sprigs of oregano.
60 g butter 6 oregano sprigs, leaves picked salt and ground pepper
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TRAY BAKES
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TRAY CHIC I ADMIT IT AND I AM NOT EVEN ASHAMED OF IT,
I DON’T DO DISHES! ................................................................................ Life is too short to spend it in the company of grimy dishes and lukewarm suds. I much more prefer the company of friends and family shared with an ice cold bottle of wine. Knowing this, you might have more insight into my favourite method of cooking;
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THE TRAY BAKE! Tray bakes are the most fantastical way to cook delicious and wholesome dinners for ravenously hungry children and spouses. Everything is artfully (yes, it is an art) thrown together into one big oven pan and VOILA! After little less than an hour dinner is served. It is all about the perfect combination of flavours and textures but most of all it is about variety. You never, ever want to hear the lamentation “NOT ANOTHER
TRAY BAKE!�
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No pesky peeling of vegetables, remember time is of the essence. SERVES
4
CHICKEN & BUTTERNUT T R AY B A K E
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METHOD: Preheat the oven to 200째C.
1 2
INGREDIENTS: 8 chicken thighs salt and ground black pepper
Season the chicken with salt and
1 small butternut, seeds removed and cut pepper and place in a large baking into wedges (skin on) tray. Arrange the butternut, baby potatoes, 500 g baby potatoes lemons, garlic and marjoram around the 2 lemons cut into wedges chicken. Drizzle with olive oil and season 8 whole garlic cloves with salt and pepper. Bake for 40-45 minutes or until the a handful of marjoram leaves
3
chicken is golden brown and the meat 45 ml olive oil
juices run clear. Serve with watercress.
a large handful of watercress, to serve
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H AKE W I T H A CRUN C H Y TO P P I N G TR AY B A K E
SERVES 4
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INGREDIENTS: 500 ml fresh breadcrumbs (or 3-4 slices of whole wheat bread, broken into chunks) grated zest of 2 lemons a handful of parsley, chopped 1 disc feta, crumbed 60 ml olive oil salt and ground pepper 8 hake medallions or fillets 2 oranges cut into wedges a handful of tender stem broccoli or fine green beans a handful of asparagus a handful of sugar snaps a handful of fennel fronds, chopped 125 ml white wine 45 ml olive oil
METHOD: Preheat the oven to 200째C.
1 2 3
Combine the breadcrumbs, zest, parsley, feta and olive oil in a food processor. Season with salt and
pepper and process until just combined. Place the hake medallions in a large baking tray and season. Press some of the crunchy topping on top
of the fish medallions and arrange the oranges, broccoli, asparagus, sugar snaps and some of the fennel around the hake.
4 5
Sprinkle the white wine in between the veggies and fish. Drizzle with olive oil and cover with foil. Bake covered for 10 min and then uncovered for another 10 minutes.
Serve warm with the rest of the fennel scattered over.
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Who would have thought that sausages can be transformed into such a delicious meal?
MEDITERRANEAN
S A U S AG E T R AY B A K E
SERVES 4
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METHOD: Preheat the oven to 200°C.
1 2
600 g lamb or beef sausages 300 g vine tomatoes
Place the sausages in a large oven tray. Arrange the tomatoes, onions, peppers,
garlic, ciabatta and basil around it. Season with salt and pepper and drizzle with olive oil.
3
INGREDIENTS:
Bake for 25-30 minutes or until cooked, serve with fresh basil.
2 red onions, cut into wedges 1 red pepper, deseeded and cut into chunks 1 yellow pepper, deseeded and cut into chunks 4 garlic cloves ½ ciabatta, roughly torn into chunks a handful of basil leaves salt and ground pepper 45 ml olive oil
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PORK TR AY B A K E SERVES 4
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INGREDIENTS: 350 g baby beets, halved 200 g baby carrots, halved 8-10 pickling onions 6 whole garlic cloves 15 ml fennel seeds 45 ml honey
METHOD: Preheat the oven to 200째C.
1 2
Place the beetroot, carrots, onions, garlic, fennel and sage in a large oven
tray. Season with salt and pepper and bake for 20 minutes.
45 ml butter, melted
3
4 pork chops
Season and add the pork and pears to the
2 pears, quartered
oven tray. Bake for a further 20 minutes or
a handful of sage leaves
until cooked. Serve with more sage on top.
Combine the honey and butter in a bowl and brush the pork with it.
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S
o m et i mes we hav e to work really, really h a r d a nd the onl y thing that g ives us a n y s ol ace is a cup of warm sweet tea and
w a r m b u t t e red toa st with lashing s of g leaming b l a ck , s a lt y Marmite. It must have healing p ro p er t i es ... I bel iev e it with all my heart.
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a fe w of our
FAVOURITE THINGS ‌ Because we constantly work with food, we tend to become slightly more obsessed about it than might be deemed n ormal. It seems that we are forever thinking about, cooking, tasting, writing, styling, and eating food. And as if this is not enou gh, we still find the time to crave certain dishes and recipes. So these are a few of our favourite things: some are memories from long ago, some not; others stayed with us after their features have long been published in a magazine... it doesn’t matter. They make us happy and that is the only thing that matters.
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4- 6 larg e p otatoes, p eeled a n d cut into thick wedg es 60 g butter, melted 45 ml olive oil Maldon salt 45 ml truffle oil 125 ml finely g rated parmes a n salt and g round pepper
Posh Chips, WITH TRUFFLE OIL 1 Preheat the oven to 200째C.
2 Place the potatoes in a large saucepan and cover with salted water. Bring to the boil. Cook the potatoes for 10 minutes or until the edges become soft (do not overcook).
3
Drain the potatoes. Scrape the sides of the potatoes using a fork and place in an oven tray. Toss the potatoes in the butter and olive oil and season with flaked salt, such as Maldon salt.
4
Place in the oven and roast for 40 minutes or until golden and crunchy, shake the pan once or twice during roasting time.
5 Remove from the oven and sprinkle with truffle oil and parmesan cheese while still piping hot. Devour right there in the kitchen or serve with char grilled steak.
SERVES 4
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500 m l ca k e f l our a l a r g e p in ch of sal t 1 egg 1 x 3 3 0 m l bottl e of beer 6 l a r ge h a k e f il l ets 6 p ot a t o es , p eel ed a nd thinl y sl i c ed in t o thin chips 2 l o il, fo r f ry ing sa l t a n d g r ound pepper
Beer batter ďŹ sh with
frites
We craved this for weeks and just had to make it.
1 Mix the flour and salt together in a large mixing bowl. Add the egg and beer and whisk until the batter is smooth.
2 Heat 1 l of oil in 2 large saucepans over medium-high heat. One will be used for the chips and the other for the fish.
3
Dip the fish in the batter and fry 2 at a time (in the first pot of oil) for 8-10 minutes or until golden and crispy. Drain on kitchen towel paper.
4
Fry the chips in batches (in the second pot) until golden and crispy. Season with salt and pepper. Drain on kitchen towel paper.
5
Serve with garlicky mayonnaise and lemon wedges.
SERVES 6
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FOR THE
FOR THE
dumplings:
cinnamon sauce:
500 m l ca k e f l our
250 ml sug ar
2 0 m l b a k in g powd er
30 ml cinnamon
A l a r ge p in ch of sal t
60 g butter
6 0 g b u t t er 2 eggs 60 ml sugar 12 5 m l m ilk
Souskluitjies [CINNAMON DUMPLINGS} 1 Si f t t h e ca k e f l o u r , b a k i n g p o w d e r and salt toge the r i n a lar ge m i x i ng bowl. Usin g yo ur f in ge rt i p s , r u b t h e b u t te r i nto the flour m i x tur e unti l i t re s em bl es f in e b r e a d c ru m b s .
2 Be at t h e eg g s a n d s u ga r t o ge t h e r a nd gr ad ually ad d the m i lk to the e g g m ix t u r e. Ad d t h e e gg m i xt u re t o the d r y i ngr e d i e nts and m i x unti l just co m bin ed .
3 F il l a l a r g e s a u c e p a n w i t h a b o u t 1 , 5 l wate r and br i ng to the boi l. Re d uc e the he a t t o a sim m e r a n d s c o o p t a b l e s p oons of the m i x tur e i nto the wate r . S i m m e r for 5 m in u t es o r u n t i l c o o k e d t h ro u gh. T he d um p li ngs wi ll float to the top when done.
4 Re p ea t un t il t h e m i xt u r e i s f i n i s h e d . Use a slotte d sp oon to li ft the dum pl in g s f r o m t h e w a t e r a n d p l a c e i n a se r vi ng d i sh. Re se r ve the wate r .
5 T op t he r em a in i n g w a t e r u p t o 5 0 0 ml. A d d the sugar , c i nnam on, and butte r to t he wa t er a n d l e a v e t o s i m m e r u nti l i t thi c ke ns. Pour the sauc e ove r the dum pl in g s a n d s e rv e .
SERVES 6-8
------------------------------------------------------------favourite things 50 50
A
dir ect transl ation wo u ld be “saucy du m p lings�, but I
d o n o t k n o w, ma y be tha t so unds a t a d too saucy ? Thi s is a cra v ing stra ight f r o m m y ch il d hood . Sund a y n i g h t s , m y D a d used to ma k e du m p li ngs in a huge p o t . I co u ld nev er see ov er t he s i de i t wa s so big...
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50 g bu t t e r 10 0 g castor s u g a r 1,2 l m i l k a pinch of s a l t seeds of 1 vanill a po d 10 0 g arbori o r i c e 1/2 tin store boug ht ca r a m e l 125 ml crème fr âi c h é
CREAMY,
OH SO dreamy, CARAMEL RICE PUDDING 1 Melt the butter and half of the sugar together in a large saucepan until it reaches a deep caramel colour.
2 Add the milk and stir until the caramel dissolves. Add the rest of the sugar, salt, vanilla pods and rice to the pot and simmer for 25-30 minutes or until thick and creamy. Stir continuously.
3
Combine the caramel and crème fraîche in a small bowl and set aside until needed.
4
Spoon the pudding into a serving bowl and serve with lu scious helpings of caramel crème fraîche.
SERVES 4
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FOOD SOLUTIONS
LEG OF LAMB We’re all so very, very busy. That’s why it’s imperative to find solutions for eating healthy, wholesome food. If we don’t, we’ll fall into the nasty habit of eating junk food all the time.
A little planning and thinking ahead is all that’s needed. Plan meals and lunchboxes around leftovers (and hide them if you have a teenage son). If you’re going to roast a lovely leg of lamb, buy a slightly bigger one to ensure enough for at lease one additional meal. Keep staples like store bought hummus and tzatziki in the fridge or stretch meals with delicious things like polenta or crunchy sourdough bread. 54
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EAT ONCE SERVES 4-6
2 kg leg of lamb salt and ground black pepper 45 ml olive oil a large handful of mixed herds such as rosemary, thyme and parsley, chopped 1 kg of exotic mixture heirloom tomatoes, halved or whole 125 ml red wine or lamb stock a bunch of thyme and marjoram
LEG OF LAMB ON BED A OF ROASTED TOMATOES 1. Preheat the oven to 150째C. 2. Rub the leg of lamb with the oil and season with salt and pepper. Make three incisions of about 1 cm each into the thickest part of the meat. Rub the herb mix into the incisions. 3. Place all the tomatoes in a large roasting tin and lay the leg of lamb on top. 4. Cook in the oven for 6-8 hours until the meat is tender and the juices run clear. Add the wine if the juices cook dry. 5. Serve the lamb with the tomatoes and roasted potatoes.
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EAT AGAIN:
LUNCHBOX SERVES 4
ULTIMATE LAMB SOURDOUGH SARMIE 1. Spread 8 slices of sourdough bread with farm butter and toast until golden on a griddle pan. 2. Layer fresh rocket leaves, slices of tomato and red onion on top of each slice. Top with shreds of slow roasted lamb. Serve with a dollop of crème frâiché and wholegrain mustard and a handful of pickles on the side.
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... AND AGAIN:
QUICK LUNCH SERVES 4-6
LAMB PITA WITH TZATZIKI 1. Slice a garlic clove in half and rub 6 pita breads with the cut side. Brush with olive oil and grill each pita bread on a griddle pan. Set aside. 2. Toss a handful of calamata olives, half a cucumber cut into quarters, 2 quartered salad tomatoes, 1 disk of feta cheese, crumbled, and a finely diced red onion together with 45 ml olive oil and a splash of balsamic vinegar. 3. Serve the garlic toasted pitas topped with shreds of slow roasted lamb, dollops of hummus and tzatziki and the salad.
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... AND AGAIN:
DINNER SERVES 4-6
SOFT PARMESAN POLENTA WITH QUICK LAMB RAGÙ Prepare the polenta as per package instructions and stir in 125 ml grated parmesan cheese and a knob of butter.
FOR THE RAGÙ: 1. Place 2 cups of the leftover tomatoes in a large bowl and add a handful of oregano leaves. 2. Use a stick blender or the back of a fork to process until smooth. Tear 2 cups of the left over lamb into shreds and stir into the tomato sauce. Serve the lamb ragú on the parmesan polenta and serve with a few parmesan shavings.
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PHOTOGRAPHY -----------------------------------------CHARLES RUSSELL CHARLES RUSSELL PHOTOGRAPHY
DESIGN & LAYOUT -----------------------------------------JAY BADENHORST BENJAMIN BENTLEY CREATIVE STUDIO
------------------------------------------------------------credits 64