SPICING THINGS UP

SPIRITS WHISKY FINISHES

Teresa Ulyate is a multi-tasking working mom who juggles a job, children and a blog: cupcakesandcouscous.com THE WHISKY ISSUE

BLOGSPOT T E R E SA U LYAT E

W20 17

WINTER RECIPES WITH

A N D W A R M T H SPIRIT

SIPPING A LITTLE GLASS OF SHERRY SEEMS DEEPLY OLD-FASHIONED, LIKE SOMETHING A MAIDEN AUNT WOULD DO WHILE CROCHETING AND LISTENING TO THE RADIO – AND YET THAT’S SOMEHOW QUAINT TOO! TERESA ULYATE RAIDS THE LIQUOR CABINET FOR SHERRY AND WHISKY TO ADD A BIT OF HEAT TO THESE WINTER WARMERS.

OPPOSITE PAGE: Take the humble meatball to a totally different level by adding a bit of sherry to the richly delicious sauce.

Sipping spirits has never been my thing but given the seasonal cold weather I’m rather tempted to start! I am more of a wine gal myself but I do keep a small stash of tipple tucked away in my kitchen for culinary purposes. Never underestimate the deep richness a splash of alcohol can add to winter dishes. After all, what would a coq au vin be without the required good glug of red wine? And boeuf bourguinon without it would simply be yet another beef stew…

A dash of sweet wine can really elevate a homemade winter soup and even beer is fantastic in braai marinades, beer-battered fish (a personal favourite in our house and a must try!) and chocolate cake. The recipes for this issue are proof that whisky and sherry in particular are not just good for sipping but fabulous ingredients to use when cooking too. Spicy meatballs in a gorgeously creamy tomato and sherry sauce make a hearty, warming meal served straight from the oven. And my experience has shown that the leftovers taste even better warmed up the next day! For pudding these grown up cupcakes will satisfy your sweet tooth. For a darker, more glossy ganache simply skip the whipping step at the end and dip the cupcakes in the cooled ganache. Or whip the ganache for a lighter, fluffier topping – the choice is yours! SPICY MEATBALLS IN A TOMATO SHERRY SAUCE Makes 20-25 meatballs

FOR THE MEATBALLS

500g lean beef mince ½ small red onion, finely chopped 1 tsp crushed garlic Pinch of red chilli flakes 1½ tsp ground cumin 1 tsp paprika Salt and pepper Olive oil for frying FOR THE TOMATO SAUCE Drizzle of olive oil 1 tsp ground cumin ½ small red onion, finely chopped 2 tsp crushed garlic 1 x 400g tin chopped tomatoes ½ cup beef stock ½ cup sherry Salt and pepper ½ cup cream Cooked couscous / pasta to serve 1 Place all of the meatball ingredients except for the olive oil in a large bowl. Use your hands to mix everything together until well combined. Roll the mixture into balls. (I usually make them the size of a large walnut.) Pop the meatballs into the fridge while you make the sauce. 2 To make the sauce: heat some olive oil in a large frying pan over a medium heat. Add the cumin, red onion and garlic and cook for two to three minutes. Add the tinned tomatoes, beef stock and sherry. Season with salt and pepper, then leave to boil gently for 15 minutes. 3 Stir the cream into the sauce. Simmer for a further five minutes. Check the seasoning, then take the frying pan off the heat. 4 Preheat your oven to 180°C. Heat a generous glug of olive oil in another frying pan. Fry the meatballs until brown on all sides. Do this is two batches if it’s easier. 5 Arrange the meatballs in a single layer in an ovenproof dish. Pour the sauce over the top. Cover the dish with a lid or some foil and cook in the oven for 30 minutes. Remove the lid and cook the meatballs for a further 10 minutes. 6 Serve with couscous or pasta.

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www.topsatspar.co.za VOLUME 31

Grown up cupcakes will satisfy your sweet tooth – especially with whisky added to the chocolate ganache icing.

DARK CHOCOLATE CUPCAKES WITH WHISKY GANACHE Makes 12

FOR THE CUPCAKES 12 cupcake cases 1 cup castor sugar 350ml flour ½ cup cocoa powder 2 tsp baking powder Pinch salt 2 eggs, lightly beaten ½ cup sunflower oil ¾ cup buttermilk 1 tsp vanilla extract 100g dark chocolate, melted FOR THE WHISKY GANACHE

100g dark chocolate (70% cocoa solids) ½ cup single cream 1 Tbsp butter 1 Tbsp whisky chocolate curls / grated chocolate for decorating

LEFT: Steal with your eyes! Presentation with chocolate flakes and whipped frosting make these cupcakes utterly droolworthy.

1 Preheat your oven to 170°C and place the cupcake cases in a muffin tray. 2 Sift the castor sugar, flour, cocoa powder, baking powder and salt together in a large mixing bowl. 3 Add the eggs, sunflower oil, buttermilk and vanilla extract. Mix until just combined. Stir in the melted chocolate. 4 Divide the mixture between the cupcake cases. Bake the cupcakes for 20 - 25 minutes, or until an inserted skewer comes out clean. Transfer the cupcakes to a cooling rack and leave to cool completely. 5 To make the ganache: chop the dark chocolate into small pieces and place in a small heatproofbowl. Heat the cream and butter over a medium heat until the butter has melted and the cream is just starting to bubble. 6 Take the cream offthe heat and pour over the chocolate pieces. Leave to stand for a minute, then whisk until smooth. Whisk in the whisky. 7 Leave the ganache to cool to room temperature. Whisk the ganache with an electric beater for a minute. Spread the ganache over the cooled cupcakes and sprinkle with chocolate curls / grated chocolate.