Summer
2013
FOREST FEAST an unexpected celebration of summer
AGAIN & AGAIN
another great lunch-on-the-run food solution
this summer!
FR ES H, SIMP LE , C OLOU RFU L & UT T ERLY D ELIC IOUS ISSUE 02
CONTENTS butter & bread 04 Some people might even have the audacity to call this a cake. They do not know what they are talking about, so just ignore them.
flavours / fennel 08 We just adore fennel for its delicate liquorish taste, frivolous fronds, crunchy bulbs and punchy little seeds.
lace & grace 22 brandy cocktails 42 food solutions 54
Cooking dinner every night of the week might seem daunting. It might even seem close to impossible. The secret lies in combining ingenuity with a bit of planning.
cakes & bakes 66 forest feast 78 special feature 96 A Leopard’s Leap Culinaria Collection showcase, with delicious food pairings.
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We’re giddy with excitement to share our latest BreadnButter with you! This issue started out in a forest adorned with the most beautiful flowers, graciously designed by flower artist Hermien Coetzee from Flowers in the Foyer, Stellenbosch. Completely inspired by nature, we foraged for delicate flowers and fennel fronds to bring you this second edition of BreadnButter. A heartfelt ‘thank you’ to our wonderfully loyal supporters, South African Brandy and Leopards Leap Wines, who made this issue a reality! As always, we hope you enjoy the fruits of our labour as much as we enjoyed creating it. We love your feedback on our Facebook page, so please keep in touch.
Lots of love, The BreadnButter team
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BUTTER & BREAD
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This is not technically bread at all. In fact, some people might even have the audacity to call it cake. They do not know what they are talking about, so just ignore them. This is one of those rare recipes that we as cooks and foodies come across and immediately know that it is special, very special. It is all about the simplicity of just four ingredients combined in a clever way. After baking the loaf, you freeze it and then cut it into paper-thin slices. Then, ever so carefully, you place the lacy slices, interspersed with almonds, onto a baking tray. The slices are dried out in the oven to create the perfect partner to pates and cold meats. Serve it in copious amounts on cheese boards, with opulent figs and pomegranates. Use only what you need and hide the rest away in the freezer, ready to be sliced and dried at the slightest mention of a party or get together.
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6 egg whites 180 g castor sugar 180 g cake flour 180 g almonds 1. Preheat the oven to 180째C. Grease and line the base of a 30 cm x 8 cm x 8 cm rectangular loaf tin with baking paper. 2. Beat the egg whites until stiff peaks form. Slowly add the castor sugar and beat until the sugar has dissolved. 3. Sift the cake flour and fold it into the egg white mixture. Fold the almonds into the mixture. Spoon the mixture into the prepared pan and bake for 30 minutes or until golden. 4. Turn out of the pan when completely cooled and wrap in plastic wrap. Freeze overnight. 5. Preheat the oven to 100째C. Slice the bread with a sharp knife or slicer into very thin slices. Spread out onto a baking tray, do not overlap, and dry out in the oven for 15 minutes. The bread should not discolour, but stay beautifully white. 6. Store in an airtight container, if not serving immediately.
Almond loaf with naartjie & Camembert butter makes 1 loaf
You can also use pistachios or pecans, if you want to.
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naartjie and Camembert butter Naartjies are definitely underrated. The pungent flavour of the grated zest is something altogether different from other citrus fruits. Try it in salad dressings or even over stews and roasts – it gives an instant lift to any dish.
grated zest of 2 naartjies 200 g Camembert, white rind removed 80 g butter 15 ml (1 tbsp) picked thyme leaves
Process the naartjie rind, Camembert, butter, and thyme in a food processor until smooth. Season to taste. Serve with the almond loaf.
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FLAVOURS
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We just adore fennel for its delicate liquorish taste, frivolous fronds, crunchy bulbs and punchy little seeds. We use it on absolutely everything, although it is more traditionally paired with fish and other sea critters.
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Pork loin with fennel The fennel seeds are a gorgeous aromatic that lifts roasted pork, curries and chutneys to the sublime.
*Serves 6-8 2 kg deboned pork loin 20 ml Maldon salt 30 ml fennel seeds 30 ml olive oil 1 large fennel bulb, sliced 2 oranges, sliced salt and ground black pepper Preheat the oven to 220°C.
1. Place the pork loin on a clean work surface. Score the fat all over with a blade or very sharp knife. Roll the loin and tie it up using butcher’s string. Rub with Maldon salt, fennel seeds and olive oil.
2. Arrange the orange and
fennel slices in the bottom of a roasting pan. Place the loin on top of the bed of fennel and oranges and drizzle with the olive oil. Rub the skin with extra salt. Bake in the oven for 30 minutes. bake for another 40 - 50 minutes.
3. Turn the heat down to 200°C and
4. Heat the grill of the oven and grill the
skin for 5 minutes at a time to create the perfect crackling. Keep a close eye on the crackling so as not to burn it.
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FENNEL & GOAT’S CHEESE RISOTTO Risotto is the perfect foundation for delicate herbs and vegetables like fennel and asparagus.
*Serves 6-8 1 onion, finely chopped
125 ml Parmesan, grated
2 garlic cloves, finely chopped
250 ml frozen peas, defrosted
15 ml olive oil
3-4 goat’s milk rounds, halved
80 g butter, cubed
a handful of asparagus spears, blanched
500 ml Arborio rice
salt and ground black pepper
80 ml dry white wine
a handful of pea shoots, to serve
1,5 litre good quality vegetable or chicken stock
a handful of chopped fennel fronds, to serve
1. Fry the onion and garlic in the heated oil, in a medium saucepan and 30 g of butter until soft, but not caramelised. 2. Add the Arborio rice and fry for another 3 - 4 minutes, coating all the rice grains with butter. 3. Add the wine and reduce for 2 minutes. 4. Start adding the stock, 250 ml at a time. Stir continuously until all the stock has been absorbed and repeat the process until all the stock has been added. Season to taste with salt.
5. Remove from the
heat and stir in the remaining butter knobs, Parmesan, fennel fronds and peas.
6. Serve large bowls of warm risotto with asparagus spears topped with a sprinkle of pea shoots, goat’s cheese and a handful of fennel fronds.
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500 ml water 250 ml sugar 250 ml fennel fronds soda water lime wedges 1. Place the water and sugar in a saucepan over gentle heat and stir until the sugar has dissolved. Increase the heat and boil for 10 minutes. Set aside to cool completely.
2. Add the fennel fronds to the
cooled syrup and, using a hand blender or processor, blend until bright green.
3. Pour a dash of fennel
syrup into a glass, fill with ice, soda water and lime wedges and serve as a refreshing sip on a balmy day.
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Fennel fizz
*Makes 500 ml syrup.
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PAN-FRIED SALMON WITH PERNOD SAUCE AND FENNEL & CUCUMBER SALAD Fennel is often used in digestives and liqueurs like Pernod or Ouzo because it aids digestion. You can also use it to make divine sauces for seafood in a cinch.
*Serves 4-6
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For the salad
For the Pernod sauce
3 Granny Smith apples, thinly sliced
3 egg yolks
2 Israeli cucumbers, sliced into ribbons
lemon juice
2 baby fennel bulbs, julienned
125 ml Pernod or Ouzo
3 fennel fronds, chopped
30 ml butter, cubed
juice of 1 lemon
salt and ground black pepper
olive oil for drizzling
15 ml butter 15 ml olive oil 4-6 salmon fillet portions salt and coarsely ground pepper
1. Combine all the ingredients for the salad. Toss together in a bowl and dress with the lemon juice and olive oil. Set aside. 2. Prepare the sauce: In the bainmarie (place a snugly fitting glass bowl over a medium saucepan half filled with boiling hot water) beat the egg yolks, salt, pepper and lemon juice until creamy and pale yellow. Add the butter in small pieces and whisk until combined. Add the Pernod, whisk in the bain-marie until the alcohol is partly reduced. Season to taste and keep warm.
3. Prepare the fish: Melt the butter and oil in a large
frying pan. Place the fish, skin side down, in the pan and fry for 4-5 minutes. Season with salt and pepper. Cover the pan and fry for a further 4-5 minutes until the fish is opaque and flakes easily.
4. Serve the fish with the Pernod
sauce, topped with the fennel and apple salad
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Luscious liquorish & citrus salad *Serves 6-8 For the salad
For the dressing
4 grapefruits, segmented
180 ml olive oil
4 oranges, peeled and sliced
60 ml lemon juice
5 baby fennel bulbs, thinly sliced
5 ml honey
2 Granny Smith apples, thinly sliced
salt and ground black pepper
3 radishes, thinly sliced A handful of pomegranate seeds A handful of mint leaves A sprinkling of chopped fennel fronds
1. Combine all the salad dressing ingredients in a jar and shake. Set aside. 2. Arrange the citrus, fennel, apple and radish on a serving platter and sprinkle with pomegranate seeds, mint and fennel fronds.
3. Dress the salad just before serving.
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Citrus brings out the refreshing liquorish flavour of fennel and pairs well with its crunchy texture.
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Concept and Styling by Jana van Sittert PhotographY by Tim Atkins 23
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Parmesan lace biscuits 200 g flour 200 g butter 200 g cheddar or parmesan cheese
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1. Place the flour, butter and cheese in the bowl of a food processor and process until it comes together to form a ball. Wrap in cling wrap. Flatten using the back of your hand and refrigerate for 1 hour. 2. Roll the dough to 5 mm thickness. Use a scalloped cookie cutter to cut shapes. Use aspic cutters to create lace patterns. Place the biscuits on a baking sheets and refrigerate for 20 minutes. Preheat the oven to 180ยบC. 3. Bake the biscuits for 10-12 minutes or until golden. Remove from the oven and allow to cool on the baking sheets. Serve with poached pears, other cheeses or cold meats.
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------------------------------------------------------------lace & grace 28
Crepes with herbed cream cheese and pesto For the crepes 2 whole eggs 6 egg whites 180 ml flour, sifted 125 ml milk a pinch of salt
For the filling 250 g cream cheese a handful of each, basil, chives, flat leaf parsley 80 ml basil pesto 30 g micro herb leaves
serves FOUR 29
1. Place the eggs, flour, milk and salt in a mixing bowl. Whisk until smooth. Set aside for 20 minutes. 2. Stir the cream cheese, all of the herbs and half the pesto until smooth. 3. Heat the oil in a medium sized non-stick pan. Add some of the batter and swirl to coat the base of the pan. Fry for 3 minutes aside, flipping halfway through. 4. Spoon herbed cream cheese on to the warm pancakes. Serve with the remaining pesto and a crack of pepper. Sprinkle with micro leaves and serve warm.
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Rooibos marbled soft - boiled eggs with lace snap breads For the lace snap breads 500 g flour + extra 10 g dry active yeast 5 ml salt 375 ml water 10 ml olive oil
For the rooibos marbled soft boiled eggs
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4 hen or 8 quail eggs 500 ml cold water 4 rooibos tea bags Himalayan rock salt and crushed pink pepper corns, to serve
1. Prepare the breads: Combine the flour, yeast and salt in a large mixing bowl. Make a well in the centre of the flour and add the water. Mix until just combined. Turn out onto a lightly floured surface and knead until elastic. 2. Place the dough into a lightly oiled bowl, cover and set in a warm, draught-free place to rise until doubled in size. 3. Preheat the oven to 200ยบC and heat a baking tray. Pinch ping-pong sized balls of dough and roll each out to form a free form disk. Using a sharp knife make tiny incisions into the dough. Place the disks onto the heated baking sheet and bake for 10-12 minutes until golden and crisp. Set aside. 4. Prepare the eggs: Place the eggs, water and tea bags in a medium sized saucepan. Bring to the boil, boil for 1 minute then remove the eggs and gently crack the shells by tapping the egg with a blunt knife. Return the eggs to the tea to soak up the colour. Boil for 3 more minutes. Set the eggs aside to cool then gently peel the harder outer shell, taking care not to remove the membrane. If using quail eggs, reduce the
serves two 32
cooking times by half. 5. Serve with the lace snap breads, Himalayan salt and pink peppercorns.
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Gravlax with ciabatta melba 300 g -500 g salmon 100 g pickled beetroot,sliced 10 ml crushed black pepper 30 ml salt 10 ml coriander seeds, toasted 60 ml sugar 30 ml gin a handful of dill or fennel fronds 1 ciabatta, thinly sliced and toasted
serves FOUR 37
1. Remove the skin from the fish if preferred. Sandwich the fillets together to ensure a perfect fit. 2. Place one half onto a sheet of cling wrap. Arrange a layer of pickled beetroot on top. Sprinkle with salt, pepper, coriander, sugar and gin. Add the herb fronds and top with a final layer of beetroot. Place the remaining fillet on top and sandwich together. 3. Wrap tightly in cling wrap. Place on a tray. Place a cutting board on top and weigh down with tinned food. Refrigerate for 24 hours. Turning the fish halfway through. 4. Serve the gravlax with an extra sprinkling of fresh fronds and the toasted ciabatta.
Beetroot pasta with double cream sauce and pink peppercorns For the beetroot pasta 200 g flour 5 ml salt 50 g beetroot puree 1 egg, lightly beaten 5 ml oil
For the double cream sauce 500 ml cream 4 pink peppercorns 80 ml Grana Padano, grated a handful of beetroot micro leaves, to serve
1. Prepare the beetroot pasta: Place the flour and salt in a large mixing bowl and make a well in the centre. Add the beetroot, egg and oil, using a fork, mix the wet ingredients into the flour until a soft dough forms. Turn onto a lightly floured surface and knead until smooth, silky and elastic. Cover in clingfilm and rest in the fridge for 30 minutes. 2. Using a pasta machine, roll the dough onto the thinnest setting. Attach the linguine cutter to the pasta machine and cut the pasta into strips. Hang out to dry. 3. Prepare the double cream sauce: Place the cream and peppercorns in a small saucepan and bring to the boil. Reduce heat and simmer until reduced by 2/3. Stir in the Grana Padano. 4. Cook the pasta in boiling salted water until al dente. Drain and toss the pasta through the cream sauce. Serve warm with
serves two
a sprinkling of beetroot micro leaves and a crack of pepper.
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SOUTH AFRICAN BRANDY COCKTAILS -------------------------------------------------------------
(IN CLASSICAL MYTHOLOGY, THE DRINK OF THE DEITIES, WHICH WAS SUPPOSED TO MAKE THOSE WHO DRANK IT IMMORTAL.) The unique floral and fruity character of brandy creates an exciting base for refreshing summer cocktails. Naturally paired with zingy citrus fruits, like grapefruit and orange, it also opens up to other fruit, like ripe peaches and apricots. Sweeten with honey, where needed, garnish with refreshing handfuls of mint leaves and top-up with copious amounts of crushed ice for the perfect enticing cocktail!
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GOLD LEAF Basic sugar syrup: Combine 250 ml water and 250 ml sugar in a small saucepan. Allow the sugar to melt over low heat, while stirring constantly. Increase the heat and allow the mixture to simmer for 5 minutes until it reaches a syrupy consistency. Remove from the heat and leave to cool.
32-36 mint leaves 80 ml sugar syrup 125 ml brandy 125 ml grapefruit juice a few dashes of lemon juice ice, to serve grapefruit slices, to serve mint leaves, to serve 1. Muddle the mint leaves and sugar syrup together in a cocktail shaker. Add the rest of the ingredients and shake for 1-2 minutes. 2. Place the ice in 4 brandy balloon glasses and strain the mixture over the ice. Garnish with grapefruit and mint.
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200 ml Collison’s Brandy 200 ml rooibos tea 50 ml sugar syrup 50 ml fresh lemon juice 50 ml Butlers Ginger Syrup 20 ml honey fresh lemon slices and lemon zest, to serve mint leaves, to serve 1. Place 4 martini glasses in the fridge to chill. 2. Place all the ingredients in a cocktail shaker and shake for 1-2 minutes. Strain into the chilled martini glasses and serve with the lemon slices, zest and mint.
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THE
LUSCIOUS 100 ml brandy 50 ml triple sec 60 ml fresh lemon juice a few dashes of bitters 50 ml peach syrup 200 ml cranberry juice crushed ice, to serve orange slices, to serve mint leaves, to serve 1. Place all the ingredients together in a cocktail shaker and shake for 1-2 minutes. 2. Strain and divide into 4 whiskey tumblers. Top with ice, orange slices and mint.
SERVES 4 48
south african brandy cocktails
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125 ml Viceroy brandy 4 limes, cut into chunks 30 ml brown sugar handful of fresh mint + extra for garnish crushed ice 400 ml lemonade lime wedges, to serve 1. Muddle the brandy, lime, brown sugar and mint together. Divide it into 4 tumblers or highball glasses and add some crushed ice. 2. Stir the mixture and top up with more crushed ice and the lemonade. Stir and garnish with fresh mint and limes.
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BRANDY ICE-TEA 100 ml brandy 100 ml apple sours 50 ml fresh lemon juice ice + extra to serve peach ice tea, to serve sliced apple, to serve mint sprigs, to serve 1. Place the brandy, apple sours, lemon juice and ice in a shaker and shake for 1-2 minutes. 2. Place extra ice in 4 tall glasses and divide the brandy mixture between the glasses. Top up with peach ice tea and garnish with the apple and mint.
SERVES 4 ------------------------------------------------------------south african brandy cocktails 53
FOOD SOLUTIONS
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WHOLE ROAST CHICKEN
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Cooking dinner every night of the week might seem daunting. It might even seem close to impossible. The secret lies in combining ingenuity with a bit of planning. Create your own nutritious fast foods. Fast food doesn’t mean oily, deep-fried food from your local fish and chip shop. It means healthy crunchy salads, quick grills and delicious homemade meals, all made in a cinch! So, back to being clever! Why not roast two plump, gorgeous chickens next time you are planning a roast for dinner. It takes the same amount of time and energy to roast and delivers endless meal possibilities. Remove all the leftover meat from the carcasses and keep it in the fridge for quick dinners, lunches and delicious meals on the run. 55
COOK ONCE 56
whole roasted
chicken x 2
serves 6-8 2 large whole free-range chickens 2 lemons, quartered a handful of bay leaves a large handful of thyme 60 ml olive oil 3-4 garlic heads, tops removed salt and ground black pepper 1. Preheat the oven to 200째C. Sprinkle the chicken cavities with salt and place the lemon wedges, bay leaves and thyme inside. 2. Brush the chicken with half of the olive oil and season with salt and pepper. Place both in a large oven tray and add the garlic to the pan. Drizzle the garlic with the remaining olive oil and season with salt. 3. Roast the chicken for 45-50 minutes or until golden and the liquid runs clear when a skewer is inserted in the thickest part of the drumstick. Remove from the oven and serve 1 chicken immediately for dinner. Set the remaining chicken aside to cool completely, then refrigerate until needed.
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EAT AGAIN 58
mexican
chicken soup
30 ml olive oil 1 onion, thinly sliced
serves 4-6
2 garlic cloves, finely chopped 2,5 ml ground cumin
1. Heat the olive oil in a large
30 ml tomato paste
saucepan over medium heat.
1 x 400 g tin Mexican style
Add the onions and fry for
tomatoes or 1 tin of whole
5 minutes or until soft and
peeled tomatoes with 1 green
translucent. Add the garlic,
pepper, chopped, and 1 green
cumin and tomato paste and fry
chilli, chopped
for another 1-2 minutes.
1,2 litre chicken or
2. Pour the Mexican tomatoes
vegetable stock
and stock into the saucepan and
500 ml leftover cooked chicken,
bring to the boil. Reduce the
shredded, to serve
heat, add the chicken and sugar
15 ml sugar
and simmer for 10-15 minutes.
1 avocado, peeled and chopped
Season with salt and black
1 small red onion, finely chopped
pepper to taste.
a large handful of coriander,
3. For the salsa, combine the
chopped
avocado, onion and coriander in
a large handful of nacho chips,
a small bowl.
to serve
4. Divide the soup into serving
a few lime wedges, to serve
bowls and top with the salsa,
salt and ground black pepper
nacho chips and lime wedges.
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AND AGAIN
Ma ke tiny pi e s, l i ke u s, or j u s t o n e b i g p i e t o p p ed w i t h p uff p as try – if rol l i ng o u t past r y s o u n ds t o o mu c h l i k e ha r d w o r k. Th es e pies w o r k ve ry w e l l i n l u n c hb o xes t he n ext da y. 60
chicken p otp ie s serves 4-6 30 ml olive oil 2 onions, finely chopped 3 garlic cloves, finely chopped 125 g portabellini (small brown) mushrooms, quartered 500 ml cooked chicken a pinch of nutmeg salt and ground black pepper 60 ml Crème fraîche 30 ml picked thyme leaves 2 x 400 g store-bought puff pastry 1 egg, lightly beaten
aside until needed. 4. Roll the pastry out on a lightly floured surface. Use a 15 cm pastry cutter and cut 6 rounds from the dough. Use the rounds to line the prepared muffin pan, leaving a slight overhang. 5. Divide the chicken mixture among the muffin holes. Use a 9 cm pastry cutter to cut 6 rounds of dough from the remaining pastry, cut desired shapes out of the middle of the pastry. Brush
1. Preheat the oven to 180°C.
the overhanging pastry in the
Grease a 6-hole muffin pan.
muffin holes with a little water,
2. Heat the olive oil in a large
place the lids on the filling then
pan over medium-high heat. Fry
fold the overhang up around the
the onion, garlic and mushrooms
edges and seal together.
until soft and translucent.
6. Brush the pastry with the
3. Add the cooked chicken and
beaten egg and bake for 30-35
season with nutmeg, salt and
minutes or until golden. Serve
pepper. Stir in the Crème fraîche
warm from the oven with a
and thyme and set
crunchy side salad.
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AND AGAIN 62
serves 6 qui ck
CHICKEN CURRY 30 ml olive oil 2 onions, thinly sliced 2 garlic cloves, finely chopped 20 ml masala-curry powder 1 x 410 g tin whole peeled tomatoes 500 ml cooked chicken 60 ml coconut shavings, lightly toasted a handful of fresh coriander, to serve limes, to serve roti’s or Naan breads, to serve 1. Heat the oil in a large saucepan over medium heat. Add the onions and fry for 5 minutes until soft and translucent. 2. Add the garlic and curry powder and fry for another 1-2 minutes or until fragrant. 3. Add the tomatoes, with the sauce, and crush into smaller pieces using a fork. Leave to simmer for 10 minutes or until slightly thickened. Add the chicken and simmer for 5 more minutes. Season to taste. 4. Serve the curry with coconut shavings, coriander and limes on a toasted roti.
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AND AGAIN 64
pearled
moroccan
s a l ad
serves 4-6
FOR THE SALAD 100 g Turkish apricots
500 ml couscous, cooked
100 ml brewed rooibos tea, hot
60 ml currants
a pinch of saffron
60 ml raisins
10 ml coriander seeds
125 ml pomegranate seeds
10 ml cumin seeds
200 g feta cheese
5 ml ground cinnamon
100 g pistachios
20 ml honey
2 large handfuls of baby spinach
30 ml white wine vinegar
250 ml cooked chicken
125 ml olive oil
a handful coriander leaves, to serve
1. Soak the apricots in the rooibos tea for 30 minutes. Remove the apricots and set aside. Add the saffron to the tea and leave to infuse for 5 minutes. 2. Dry fry the coriander, cumin and cinnamon until fragrant. Combine the tea with the saffron, spices, honey, vinegar and olive oil. 3. Mix the apricots, couscous, currants, raisins, pomegranate seeds, feta, pistachios, baby spinach and chicken together. Place on a serving plate, drizzle with the dressing and coriander leaves.
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Sometimes we just need a crumbly biscuit or a slice of cake with our tea. Let’s just call it “cake therapy”… It can cure an amazing array of qualms and brighten even the dullest of days. Other times, we just really need to bake, nothing else will do. Just the ritual of creaming butter with sugar and sifting flour, like pure white snow, makes us happy and content. And of course, the fact that we get to eat the fruits of our labour afterwards… So, why not try these delicate bakes next time you’re in need for some cake therapy or just really, really need to bake. 67
Beautiful herb biscuits. makes 12 biscuits
Infuse these delicate biscuits with the pungent perfume of lavender and rosemary. 250 g soft butter 75 g (60 ml) castor sugar 45 g (60 ml) rice flour 335 g (560 ml) cake flour 5 ml ice cold water 60 ml lavender flowers, stems removed 60 ml rosemary flowers 1. Preheat the oven to 130°C. Line and grease two baking trays with baking paper. 2. Cream the butter and sugar in the bowl of an electric mixer until light and creamy. Sift the flours together in a bowl. Fold the flours, water and flowers into the butter mixture until just combined. 3. Place on a clean, floured surface and knead until the dough is smooth. (If the dough struggles to come together, knead the dough with wet hands.) 4. Roll the dough to a thickness of 5 mm between 2 pieces of baking paper. Place the dough in the fridge for 30 minutes. 5. Roll the dough out with an emboss sheet and cut into 6 cm × 11 cm rectangles. Make a little hole or incision at the top of each biscuit if you want to thread ribbon through the biscuits. 6. Place on the prepared baking trays and bake for 30-35 minutes or until golden. Leave to cool on the trays for 10 minutes. Place on wire racks to cool down completely.
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Rose geranium teacakes. makes 4 teacakes 16-20 medium sized rose geranium leaves, blanched 125 g butter 175 g (200 ml) castor sugar 2 eggs 185 g (310 ml) self-raising flour 5 ml salt 60 ml milk 2 drops rosewater 1. Preheat the oven to 180°C. Grease 4 × 180 ml capacity cake tins with Spray-and-Cook. 2. Remove the stems of the geranium leaves and dry with towel paper. Place the leaves, top side down, in the prepared tins. 3. Beat the butter and sugar together until pale and creamy. Add the eggs, one at a time, and beat until well incorporated. 4. Sift the flour and salt together. Fold the flour and milk in, a little at a time. Stir in the rosewater. 5. Spoon the cake mixture 2/3 of the way into the prepared tins and bake for 30 minutes. Leave to cool in the tins for 10 minutes then remove and place on a wire rack.
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Thyme yoghurt cakes. makes 6 cakes for the cake 250 ml canola oil 330 g (375 ml) castor sugar 2 eggs 250 ml vanilla yoghurt finely grated zest and juice of 2 lemons 300 g (500 ml) self-raising flour, sifted
1. Preheat the oven to 160°C. Grease and flour 6 × 250 ml capacity cake or muffin tins. 2. For the cakes, whisk the oil and sugar together until well combined. Add the eggs and whisk until the mixture is creamy. Stir in the yoghurt, zest and juice. Fold in the flour until just combined. 3. Spoon the mixture 2/3 of the way into the prepared tins and bake for 20 minutes or until a skewer inserted comes out clean.
for the syrup
Leave to cool in the tins for 15 minutes then remove and place on a wire rack until
125 ml lemon juice 125 ml water 210 g sugar 125 ml picked thyme leaves
completely cold. 4. For the syrup, place all the ingredients into a saucepan and bring to the boil. Boil gently for 5-10 minutes until syrupy. Pour the hot syrup over the cold cakes just before serving.
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for the choux 300 ml water 120 g butter 150 g (250 ml) cake flour, sifted on a piece of baking paper. 4 eggs for the chantilly cream 500 ml cream 30 ml castor sugar a large handful of dill, finely chopped (optional) for the glaze 140 g (250 ml) icing sugar 1 egg white a few drops of food colouring
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Éclairs. makes 20 éclairs
We are besotted with éclairs! We’ll eat them all the time, if we only could. It’s one of those perfect bites of savoury with sweet intermingled, rich creaminess and absolute all round yumminess. 1. For the choux: Preheat the oven to 200°C and line a baking tray with baking paper. 2. Place the water and butter in a medium saucepan. Cover with a lid and bring to the boil. 3. Remove from the heat and add all the flour to the pot. Stir until the mixture comes away from the sides of the pan and starts to form a ball. Return to the heat and cook, while stirring continuously, for another 30 seconds. Set aside for 5 minutes to cool slightly. 4. Using a wooden spoon gradually beat in the eggs, one at a time, until well combined and the dough is smooth and glossy. 5. Spoon the dough into a piping bag fitted with a 1 cm star nozzle. Pipe the dough, 2 cm apart in 10 cm logs, onto the prepared baking paper. Use a fork, dipped in water, to flatten the tips of the balls a little to ensure even rise. Sprinkle a little bit of water over the baking tray. 6. Increase the oven temperature to 220°C and place the pastries in the oven. As soon as the pastries stop rising (about 10 minutes) lower the oven temperature to 180°C and bake for another 20 minutes or until golden and crisp. Remove it from the oven and make a small incision on the bottom of each pastry using a toothpick or testing needle. 7. Switch off the oven and place the pastries back in the oven to dry out. Place on a cooling rack and set aside until cold. 8. For the herbed cream: Whip the cream until stiff peaks forms. Add the sugar and dill and whisk well until combined. Spoon into a piping bag fitted with a 0,5 cm plain nozzle. 9. For the glaze: Combine the icing sugar and egg whites in a small bowl until smooth. Divide into 2 bowls and colour according to your preference. 10. Make a 0,5 cm hole at the bottom of each pastry and pipe the herbed cream into each pastry. Dip the top of each of the éclairs into the glaze and set aside to dry. Repeat twice.
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Doughnuts. makes 20 doughnuts
So, we were not supposed to shoot doughnuts on this day, but a sudden, fierce craving took hold of us and, since we were already in the kitchen, we quickly made some … and ate them all of course! for the citrus syrup
for the doughnut
250 ml lemon juice 250 ml orange juice 500 ml water 420 g (500 ml) sugar
250 g (410 ml) cake flour a pinch of salt 50 g cold butter, cubed 10 g (1 sachet) instant yeast
55 g (60 ml) castor sugar 1 egg, lightly beaten 100 ml warmed milk 750 ml canola oil, for deep-frying
1. For the syrup: Heat all the ingredients in a medium saucepan over low heat until the sugar has dissolved. Increase the heat and bring to the boil. Boil for 5 minutes. Leave to cool down slightly and then place in the fridge until needed. 2. Sift the flour and salt together in a large mixing bowl. Rub the butter into the flour using your fingertips until it resembles breadcrumbs. Stir in the yeast and castor sugar and make a well in the centre. 3. Add the egg and warm milk to the centre of the well and mix from the inside out to form a soft dough. Knead the dough for 10 minutes until smooth and glossy. Place in a lightly greased bowl and cover with cling film. Set aside for 30 minutes or until doubled in size. 4. Knock down the dough and knead on a lightly floured surface for 2 minutes until smooth. Roll the dough out to a 1 cm thickness. Cover with a clean kitchen towel and rest for 5 minutes. Line a baking tray with baking paper. 5. In the meantime heat the oil in a deep, middle sized pot to 180°C. Test if the oil is warm enough by dropping a piece of bread into the oil – it should turn golden within 30 seconds. 6. Use an 8 cm round cutter to cut out discs. Use a 3,5 cm round cutter to cut out the centre. Place on the prepared tray and set aside for 15 minutes to rise slightly. 7. Deep-fry 2-3 doughnuts for 40 seconds on each side or until puffed and golden. Dip the hot doughnuts directly into the cold syrup. Serve immediately.
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fores feast
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For once, just embrace the unexpected and surprise someone special with an abundant table in the middle of a secret garden !Make the menu ridiculously luxurious and go over the top with bountiful blooms . You don’t even have to have a reason just open a bottle of bubbly, be part of the discovery and celebrate life !
flowers by: HERMIEN COETZEE 79
FLORAL ARTIST FLOWERS IN THE FOYER
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t he feast Tiny potato cakes with quail eggs and Parmesan
Sesame crusted tomato twigs Forest salad with salmon Chilled strawberry and tomato soup Bay roasted quail with honeyed-butter and spring greens Macaroons
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tiny potato cakes with quail eggs
for the rosti 4 medium potatoes, peeled 1 egg, lightly beaten 30 ml butter 30 ml olive oil
parmesan {serves four}
8-10 quail eggs salt and ground black pepper a handful of micro herb leaves a few Parmesan shavings
1. Grate the potatoes finely and dry by
crispy. Remove from the pan and drain on
squeezing fluid from the potato using a
kitchen towel paper.
colander and kitchen towel paper. Mix the
3. Cook the quail eggs in boiling water for
egg through the potato and squeeze any
1 minute. Drain and cover with cold water.
liquid out of the mixture. Season with salt.
Carefully peel the eggs and keep aside.
2. Heat the butter and oil in a large frying
4. Arrange the potato cakes on a serving
pan over medium heat. Fry spoonfuls of the
plate. Top each with half a quail egg. Season
potato in the oil until the edges start to brown
with salt and pepper and sprinkle with
and the potatoes are cooked and slightly
Parmesan shavings and micro herbs.
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sesame crusted tomato twigs These little tomatoes intrigued us from the start. We came across them for the first time in Parys at Eric Frechon and then saw them done in this quirky way by Jan Hendrik van der Westhuizen in his lovely book The French Affair.
{serves four} 100 g sugar
1. Combine the sugar, water and vinegar
30 ml water
in a small saucepan, over medium heat.
15 ml balsamic vinegar 250 g cocktail tomatoes, chilled
Allow the sugar to melt and then bring it to a soft boil. Cook until the sugar starts to caramelise and has a thick syrup
50 g black sesame seeds and 50 g
consistency.
white sesame seeds combined in a small bowl
2. Pierce the tomatoes with long twigs and
Maldon salt
all the sides are covered. Quickly roll in the
dip into the caramel, swirl it around so that sesame seeds and place on a baking tray, lined with baking paper, to harden. 3. Serve immediately.
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forest foraging salad for the dressing
for the salad
180 ml olive oil
2 granny smith apples, julienned
60 ml Brut Rose MĂŠthode Cap Classique or any other quality sparkling wine
80 ml fresh coconut shavings
10 ml honey 60 ml pomegranate seeds a handful of flat leaf parsley, chopped salt and ground black pepper
a handful of edible flowers a handful of baby herb leaves a handful of pomegranate seeds 200 g oak smoked salmon ribbons
{serves four}
1. For the dressing: : Combine all the ingredients for the salad dressing in a bowl and whisk together. Season to taste and set aside. 2. Assemble the salad: Combine the apple, coconut, edible flowers, baby leaves and pomegranate seeds. Add the salmon and toss gently. 3. Serve with the pomegranate dressing.
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Chilled tomato & strawberry soup {serves 4}
1kg ripe tomatoes, quartered 500 g strawberries, hulled and halved 10 ml salt 30 ml (or to taste) strawberry or raspberry vinegar freshly grated black pepper 200 g strawberries, quartered 250 ml Brut Rose MĂŠthode Cap a handful of basil and baby herb leaves Classique or any other quality sparkling wine
1. Place a big piece of muslin cloth in a strainer over a glass bowl. In a food processor, blend the tomatoes, strawberries and salt until it forms a fine puree. 2. Pour the puree into the muslin cloth and refrigerate for 8 hours, or overnight, to strain all the juices from the puree. 3. Discard the pulp and season the soup with salt and pepper. Add the vinegar and stir to combine. Pour the soup into the frosted glass jars and keep chilled. 4. Just before serving, divide the strawberry quarters and sparkling wine among the jars, season with black pepper and top with the herbs. Serve immediately.
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bay roasted quails with honeyed-butter and spring greens the luscious bubbly sauce! for the quails
for the minted pea puree
4 quails
500 g frozen peas, defrosted
salt and ground black pepper
a handful of fresh mint leaves
a large handful of bay leaves
salt and ground black pepper
60 ml honey
a handful of broccolini, blanched
60 g butter, softened
a handful of asparagus
{serves four}
spears, blanched
Preheat the oven to 180°C. 1. Prepare the quails: Sprinkle the quail’s body, as well as the body cavities, with salt and pepper. Stuff each cavity to the maximum with bay leaves. 2. Drizzle with olive oil and roast for 30 minutes. 3. Combine the honey and butter. Remove the quails from the oven and baste with the honey-butter. Roast for a further 20-25 minutes, basting regularly. 4. Prepare the minted pea puree: Place the peas and mint in a bowl. Add 30 ml boiling water and season to taste with salt and pepper. Use a stick blender to blend the peas until smooth. Keep aside. 5. Serve the quails on a bed of minted pea puree, with broccolini, asparagus spears and the luscious bubbly sauce.
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Yes, this creamy, silky sauce is made with bubbly-lots of it as it should be !
1. In a Bain Marie (a glass bowl that fits snugly
for the bubbly sauce 3 egg yolks salt and cayenne pepper
over a medium saucepan, quarter filled with boiling water over medium heat), beat the egg yolks, salt, pepper and lemon juice until creamy and pale yellow.
Squeeze lemon juice
2. Add the butter in small pieces and whisk
30 ml butter
until combined. Add the sparkling wine, whisk
125 ml champagne
continuously, until the alcohol is partly reduced.
2,5 ml (1/2 tsp) marmite
3. Lastly, add the marmite and serve with the quail.
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macaroons 300 g ground almonds
We have such a food crush on macaroons and it doesn’t seem to subside! The beauty of these little morsels astounds us every time and the taste just make us swoon.
{makes 40 macaroons}
300 g icing sugar 300 g castor sugar 100 g water 110 g egg whites 30 g castor sugar 110 g egg whites a few drops food colouring 250 g cream cheese, softened
1. Preheat the oven to 140°C and line 3 large
completely cool.
baking trays with baking paper.
6. Add the remaining 110 g of egg whites and
2. Sift the almond flour and icing sugar three
food colouring to the almond and icing mixture,
times through a fine sieve, but make sure the
until combined. Fold in the meringue.
weight still stays at a total of 600 g.
7. Gently fold the mixture until you reach a soft,
3. In a medium saucepan over low heat, heat
almost runny, consistency.
300 g of the castor sugar and water until the
8. Scoop the mixture into a piping bag fitted with
sugar has dissolved. Increase the heat and bring
a round 1 cm nozzle and pipe equal sized rounds
the syrup to 113°C.
onto the baking trays.
4. Keep an eye on the sugar, but start to whisk
9. Bake for 15 - 18 minutes. Remove from the
the egg whites in the meantime. Whisk 110 g of
oven and leave to cool completely.
the egg whites and the other 30 g of castor sugar
10. Spoon the softened cream cheese into a
with an electric beater, until soft peak stage.
piping bag and pipe dollops onto half the cooled
5. Pour the sugar syrup in a thin stream into
macaroon shells. Sandwich the remaining shells
the lightly whipped egg whites. Whisk until
together. Decorate with gold leaf and serve.
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Special Feature
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Culinaria Collection Méthode Cap Classique
WITH CARAMELIZED NECTARINES, MASCARPONE TARTLETS AND WHITE CHOCOLATE SHAVINGS After tasting copious amounts of this lively Cap Classique, we really wanted to create a luscious dessert that enhances the delicate balance between fruit and acidity. We adored the toasted brioche aroma and the biscuit aftertaste and decided to pair the bubbly with delicate, buttery tartlets filled with creamy mascarpone. To enhance the lingering caramel aromas and the gorgeous peachiness on the palate, we slathered ripe summer peaches in butter and sugar and caramelized them until they were bursting with flavour. Each delicate tartlet was topped with peach halves to create one perfect bite of sheer deliciousness with a glass (or two) of the Leopard’s Leap Culinaria Collection Méthode Cap Classique.
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CARAMELIZED NECTARINES, MASCARPONE TARTLETS AND WHITE CHOCOLATE SHAVINGS FOR THE PASTRY 225 g butter 200 g (250 ml) castor sugar 2 large eggs 500 g (830 ml) flour FOR THE NECTARINES 30 g butter 30 ml brown sugar 4-6 nectarines and peaches, halved and stoned 250 g mascarpone a handful of mint leaves, to serve white chocolate shavings, to serve
SERVES 4
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1. Prepare the pastry: Cream the butter and sugar together in a food processor. While the machine is running, add the eggs one at a time and mix well after each addition. 2. Add the flour and blend until it comes together. Shape the dough into a disk, wrap in cling wrap and refrigerate for 1 hour. 3. Preheat the oven to 180°C. Roll the dough to a 5 mm thickness on a clean, lightly floured work surface. Line 16 x 8 cm tartlet tins with the pastry. Blind bake the pastry casings for 10 minutes or until just golden. Set aside to cool. 4. Prepare the nectarines: Melt the butter and sugar in a large pan over medium-high heat. Add the nectarines and fry until caramelized. Set aside until needed. 5. Scoop dollops of vanilla mascarpone and top with caramelized nectarines in the pastry shells. Serve with mint leaves, white chocolate shavings and a chilled glass of Leopard’s Leap Culinaria Collection Méthode Cap Classique.
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Culinaria Collection Chenin Blanc Grenache Blanc WITH ASIAN GRILLED CHICKEN AND PINEAPPLE SALAD
What a fabulous food wine! We could pair almost anything with it (and we did). This is the perfect summer wine. You should have bottles of this wine perfectly chilled and within reach all summer. It has a well-defined, fruity character on the nose, with generous amounts of apricot, pear, apple, pineapple and peach flavours, supported by sweet-spice flavours and a zippy tartness that we love! We paired it with a roasted chicken salad, caramelized pineapple and a few dried apricots (plumped up with the wine) with truly amazing results.
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ASIAN GRILLED CHICKEN AND PINEAPPLE SALAD FOR THE CHICKEN 60 ml olive oil 5 ml chopped garlic 5 ml grated fresh ginger 500 g chicken fillets, butterflied 15 ml soya sauce 30 ml honey FOR THE DRESSING 90 ml olive oil 15 ml white wine vinegar 15 ml Leopard’s Leap Culinaria Collection Chenin Blanc Grenache Blanc 5 ml wholegrain mustard 5 ml chopped garlic 5 ml honey FOR THE PINEAPPLE 60 g butter, cubed 1 large pineapple, peeled and thinly sliced 100 g Turkish apricots, soaked in 125 ml Leopard’s Leap Chenin Blanc Grenache Blanc 80 ml sesame seeds, lightly toasted a large handful of baby salad and coriander leaves
1. Combine the olive oil, garlic and ginger in a bowl and add the chicken. Cover and marinate for 1-2 hours. 2. Heat a griddle pan on medium high heat and fry the chicken breasts for 5-7 minutes on each side or until cooked. Combine the honey and soya in a small bowl. Baste the chicken while grilling for another 2 minutes. Set aside to cool slightly, then tear into strips. 3. Prepare the dressing: Whisk all the ingredients for the dressing together in a bowl and set aside until needed. 4. Melt a small knob of butter in a large frying pan over medium heat. Fry a few pineapple slices until just soft and remove from the heat. Repeat with all the slices. 5. Place the salad leaves on a serving platter. Add the shredded chicken, apricots, pineapple and sprinkle with sesame seeds. Serve with the dressing.
SERVES 4
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Culinaria Collection Pinot Noir Chardonnay WITH SALMON, WITH AN ALMOND AND HERB CRUST AND BERRY SALSA OR HARVEST BREAD WITH CAMEMBERT DIPPING SAUCE The sheer beauty of this wine is captivating. The intriguing colour made us want to pair succulent berries and creamy pink salmon with it and the fruity flavours made us lean towards ripe plums and pomegranates. So we did it all, we combined all the flavours in a spectacularly beautiful salad that enhanced the wine, but kept the long zesty aftertaste and did not overpower the soft structure. To make our menu complete we also paired this wine with a beautiful plum and grape focaccia smothered in a warm camembert sauce.
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SALMON WITH ALMOND AND HERB CRUST AND BERRY SALSA FOR THE HERB CRUST 125 g butter zest of 2 oranges a large handful of flat leaf parsley, chopped salt and ground black pepper 100 g flaked almonds, lightly toasted 80 ml pomegranate seeds FOR THE DRESSING 60 ml Leopard’s Leap Culinaria Collection Pinot Noir Chardonnay 90 ml olive oil 15 ml raspberry vinegar 5 ml chopped garlic a pinch of salt FOR THE SALMON 4 salmon portions a pinch of salt For the berry salsa: 3 plums, stoned and diced 10 strawberries, hulled and diced 15 raspberries a large handful of baby leaves
1. Prepare the herb crust: Process the butter, orange zest and parsley in a food processor until bright green. Season with salt and ground black pepper. Stir the nuts and pomegranate seeds into the butter. 2. Roll the herb crust to a thickness of 5 mm between 2 sheets of baking paper. Refrigerate for 2 hours or until firm. Slice rectangles to fit each salmon portion and refrigerate until needed. 3. Prepare the dressing: Whisk all the ingredients together and set aside until needed. 4. Prepare the salmon: Preheat the oven to 180°C. Place the salmon portions on a baking tray and season. Bake for 4-7 minutes or until opaque and firm. Remove from the oven and place an herb-crusted sheet onto each portion. Return to the oven and bake for 1-2 minutes or until the butter begins to melt. 5. In the meantime prepare the berry salsa: Toss the berries and baby leaves in half the dressing and serve with the herb crusted salmon.
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HARVEST BREAD WITH CAMEMBERT DIPPING SAUCE FOR THE HARVEST BREAD 500 g (830 ml) flour 10 g dry active yeast a pinch of salt 375 ml water 4 -6 plums halved a large handful of red grapes FOR THE CAMEMBERT DIPPING SAUCE: 60 ml Leopard’s Leap Culinaria Collection Pinot Noir Chardonnay 90 ml olive oil 15 ml raspberry vinegar 5 ml chopped garlic a pinch of salt 125 g Camembert, white rind removed and chopped
SERVES 4
1. Combine the flour, yeast and salt in the bowl of an electric mixer with the dough hook attached. Make a well in the centre and add the water. Mix on low speed until a dough forms. Increase the speed slightly and knead for 8-10 minutes or until elastic. 2. Place in a lightly oiled bowl, cover with a clean towel and place in a draft free area. Set aside to rise until the dough has doubled in size. 3. Preheat the oven to 180°C. Punch down and shape into a free form rectangle on a greased baking tray. Top with the grapes and plums (you have to press them into the dough) and brush with olive oil. 4. Bake the bread for 40 minutes or until golden and cooked and the fruit blister. 5. Prepare the dipping sauce: Place all the ingredients, except the cheese in a medium bowl. 6. Slowly melt the cheese on the lowest setting of the microwave and add to the dressing, whisk until the sauce is smooth. Serve the warm harvest bread with the Camembert dipping sauce.
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EDITOR-IN-CHIEF (FOOD, FOOD STYLING, WRITING, EDITING)
-----------------------------------------VICKIE DE BEER
PHOTOGRAPHY -----------------------------------------CHARLES RUSSELL CHARLES RUSSELL PHOTOGRAPHY
DESIGN & LAYOUT -----------------------------------------JAY BADENHORST BENJAMIN BENTLEY CREATIVE STUDIO
ILLUSTRATOR (RECIPE DEVELOPER AND COPY WRITER)
-----------------------------------------JANA VAN SITTERT
CHEF (FOOD PRODUCTION AND COPY WRITER)
-----------------------------------------INEMARI RABIE
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