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EMBRACING FAVOURITES

FOOD IS A WAY OF SHOWING LOVE AND CARING. NOTHING BEATS A BIRTHDAY CAKE BAKED BY SOMEONE YOU LOVE – AND IF IT’S A BIT SQUIFF OR LOPSIDED, IT’S EVEN MORE REAL AND AUTHENTIC. SAVOURY OR SWEET, MAKING A MEAL OR A SPECIAL DISH FOR SOMEONE IS A MANIFESTATION OF THAT AFFECTION.

One of the things I’ve missed most during this drawn-out pandemic is the simple hug. And I know I’m not alone in feeling this loss of a simple, embrace.

Fortunately I have been in lockdown at home with my husband and the kids, so there hasn’t been a complete lack of physical connection, but never again will I take for granted the comforting hugs from the grandparents, a warm hug from a friend or a quick passing hug that says “you’ve got this” from another mom also rushing around during the busy morning school run. Sometimes I wonder if we’ll ever be able to hug each other again!

These last few months feel as though they’ve kind of telescoped and been even longer than the tally of days indicates. At some point this situation will end – that I know – but it’s been a very long road.

As we approach another Heritage Day in September we may not be having the large gatherings that we’ve enjoyed in the past, but there’s no reason we can’t still enjoy some of our local favourite dishes. It’s another way of saying “I love you guys!” to friends and family.

I’ve chosen two recipes or dishes for this issue because they represent comfort and familiarity – a hug in a meal if you will!

We start with an easy tomato bredie – a definite family pleaser, crowd favourite and quick to prepare. While the bredie is simmering away and working its magic you can get to work on dessert which are these cute and saucy mini malva puds. They have a marmalade twist which I’m sure you’ll love. And I’ll leave it there with a virtual hug from me to you: so happy heritage cooking!

TOMATO BREDIE

Serves 4-6

INGREDIENTS:

10ml (2 tsp) vegetable oil 10ml (2 tsp) butter 1 kg lamb neck (on the bone) 1 onion, chopped 5ml (1 tsp) ground coriander 2.5ml (½ tsp) ground nutmeg 2.5ml (½ tsp) ground cinnamon 5ml (1 tsp) ginger paste 5ml (1 tsp) garlic paste 800g tinned tomatoes 125ml (½ cup) tomato paste 625ml (2½ cups) lamb or beef stock Salt and pepper Rice to serve

METHOD:

1 Heat the oil and butter in a large pot.

Add the lamb in batches and brown on both sides. Remove from the pan and set aside. 2 Lower the heat and add the onion to the same pot. Cook gently until softened. Add the coriander, nutmeg, cinnamon, ginger and garlic and cook for a further minute. 3 Add the tinned tomatoes and tomato paste to the pot and stir. Put the lamb back into the pot, then pour in the stock. Season with salt and pepper. 4 Bring the mixture to the boil, then lower the heat and simmer gently for 1½ to 2 hours until the meat is pulling away from the bone. Check the seasoning and serve with rice.

OPTIONAL: if you prefer a thicker bredie stir 2-3 teaspoons of cornflour mixed with a small amount of water into the pot.

MINI MARMALADE MALVA PUDS

Makes 12

INGREDIENTS: For the pudding:

180ml (¾ cup) castor sugar 2 large eggs 30ml (2 Tbsp) marmalade 7.5ml (1½ tsp) orange zest 375ml (1½ cups) flour 5ml (1 tsp) bicarbonate of soda Pinch of salt 30g butter, melted 15ml (1 Tbsp) vinegar 180ml (¾ cup) milk Ice cream, to serve

For the sauce:

125ml (½ cup) cream 50g butter 60ml (¼ cup) brown sugar 60ml (¼ cup) water

METHOD:

1 Preheat the oven to 180ºC. Grease a muffin pan well. 2 Cream the sugar and eggs together until pale and thick.

Mix in the marmalade and orange zest. 3 Sift the flour, bicarbonate and salt into a separate bowl.

Combine the melted butter, vinegar and milk in another bowl. 4 Add half of the wet ingredients to the egg mixture and mix to combine. Add half of the dry ingredients and mix again.

Add the remaining wet and dry ingredients and mix together until combined. 5 Scoop the batter into the muffin tray, making sure to divide it equally. Bake for 15 minutes until an inserted skewer comes out clean. 6 While the puddings are baking prepare the sauce. Place the cream, butter, brown sugar and water in a saucepan. Stir together over a medium heat until the butter has melted and the sugar has dissolved. Bring the sauce to the boil then allow to boil for a minute. Remove from the heat. 7 Remove the puddings from the muffin pan while they’re warm and place in an oven dish (or a tray with sides). Pour the hot sauce over the puddings. Serve warm with a scoop of ice cream.