EMILE JOUBERT

TUISNYWERHEID | EMILE JOUBERT TROOSKOS

IN DIE BINNELAND IS DIT KOUD, YSIG EN BITTER. VRA NET VIR IEMAND WAT ’N WINTER OP BLOEMFONTEIN OF BETHLEHEM DEURGEBRING HET. RYP LAAT DIE GRAS KRAAK. MENS SE ASEM WORD WALMS – EN DAAR’S NIKS LEKKERDER AS ’N BORD SOP NIE.

Sop is seker die ware universele kossoort. Ek meen, watter land bestaan waar daar geëet word en nie sop gemaak word nie? En al het jy die vernaamste kosskeet of -allergie sal daar ’n sop vir jou wees. Vegetariërs het honderde groentesoppe om van te kies. Diegene wat allergies is vir gluten kan van sop alleen lewe. Selfs vegans kan hul verlustig aan meer sopsoorte as wat jy op jou vleisverarmde vingers kan tel. En selfs vleislustiges, ware karnivore, sal soppe vind om hul siel te voed en krag in te win.

Maar belangrikste van als, wat is lekkerder as ’n bakkie warm sop op ’n winteraand? Met ’n dik sny vars brood en glasie soetwyn?

Ek skop af met ’n vleissop, met boontjies en tamatie.

LAMSKENSKEL SOP

Bedien ses tot agt mense

700 g kortgesaagde lamskenkels Meel 1 ui, fyngekap 3 huisies knoffel, fyngekap 2 selderystokke, in blokkies gesny 3 groot wortels, in blokkies gesny Olyfolie 2 liter vleisaftreksel 2 lourierblare 1 blik gekapte tamaties 3 blikke borlotti-bone Sout en vars gemaalde swartpeper na smaak

1 Rol die lamskenkels in ’n bietjie meel. Skud die oortollige meel van die skenkels af. Verhit ’n bietjie olyfolie in ’n groot kastrol. Braai die skenkels tot bruin. Haal die skenkels uit die kastrol, dop nog ’n bietjie olyfolie in die kastrol en braai die knoffel, seldery en wortels vir sowat 10 minute tot sag en sweterig. Sit die skenkels terug by die groente en voeg dan die vleisaftreksel, lourierblare, geblikte bone en geblikte tamaties by. Geur met sout en vars gemaalde swartpeper. Kook nou vir minstens 6 ure – of verkieslik stadig oornag. 2 Skep vir elke porsie ’n stukkie been by. Dit is lekker om af te suig en bewys dat daar eens vleis aan was.

ERTJIESOP Hierdie is ’n ou gunsteling, en vir my is die sop se groen kleur iets wat my beter laat voel weens die gesonde voorkoms. Net deur daarna te kyk voel ek die vitamiene deur my are pols.

Om agt tot 10 siele te bevredig, het jy die volgende nodig:

500 gram (1 pakkie) gesplete ertjies 6 tot 8 Duitse worse, soos Frankfurters 1 gerookte varkskenkel óf 4 gerookte varktjops. 2 koppies preie, fyngekap 2 stingels seldery 2 blokkies biefekstrak 2 liter tot 2,5 liter water Sout en peper na smaak

die worse – en prut vir minstens drie ure. As die vleis nog nie van die been afgeval het nie, haal uit en sny op – soos kundig verduidelik in bogenoemde resep vir boontjiesop. Sny worse, wat al bestanddeel is wat nie pot toe gegaan het nie, in skywe en voeg by die sop. (Sommige siele trek die velle van die worse af, maar sissies hoort nie naby ’n ertjiesop te kom nie.) Prut vir nog so 20 minute, en skep op. 2 ’n Bietjie suurroom kan ook deurgeroer word net voor bediening.

SOPWENKE Worcestersous – ek vertrou g’n sop wat ek nie saam met Worcestersous kan eet nie. Dit is ’n sopmaat-duisend. Maak verskeie soppe voor die vakansie, en vries met gemoedsrus in Tupperware. Voor dit herverhit raak, gooi net bietjie water onderin die pot en hou die hitte laag totdat die sop

Emile Joubert is a PR practitioner by profession, but a food and wine enthusiast by desire. Check out his blog: www.winegoggle.co.za

ontdooi het – gevriesde sop brand verstommend maklik aan.

Hou áltyd brood byderhand as jy sop eet. Dit vul die maaggate en hou jou mond skoon. As jy sop in ’n fles gaan sit om later langs die hengelwaters ofin die bosveld te geniet, moenie die sop te dik maak nie. Daar is niks op dees aarde meer frustrerend as om dik stukke sop uit ’n fles te probeer krap terwyl jy vrek van die honger nie.

TIMELESS CLASSICS RESEARCH HAS SHOWN THAT MOST HOME COOKS TEND TO CYCLE THROUGH THE SAME EIGHT TO 12 DISHES WHEN PREPARING FOOD FOR THEIR FAMILIES. TERESA ULYATE HAS SOME SUGGESTIONS OF ADDING ONE OR TWO ROCK SOLID STAPLES TO THE LIST.

My husband and I recently had a discussion about age. We celebrate our birthdays in the same week and because of it, tend to be more aware of our own ageing at the same time!

We were thinking back to a time in our lives where we would happily (and willingly!) head out to pubs and clubs all year round, including mid-winter to hang out with our friends, seemingly oblivious to the freezing cold temperatures outside.

How things have changed! These days we are unapologetically content to be indoors, next to the fire or under our cosy blankets with our thick, fluffy socks and hot mugs of tea.

Whether you’re still happily hibernating or marking off the days on the calendar until you can dig out your short sleeves and flip flops I hope that you will tuck into these warming recipes and appreciate the season. Shepherd’s pie is definitely one of life’s great comfort meals and this version made with lamb mince, rosemary and red wine is a guaranteed crowd pleaser. After you’ve finished off your mains you should have just enough space for a slice of chocolate cheese tart – a sweet pastry shell with a baked chocolate cheesecake filling and topped with dark chocolate ganache. It’s decadently delicious enough to make you want to stay inside, no matter the weather!

So gather the family around the table and enjoy a hearty feast! (Thick and fluffy socks are optional ...)

LAMB AND ROSEMARY SHEPHERD’S PIE Serves 4

For the mince:

15ml (1 tbsp.) olive oil 1 red onion, chopped 2 cloves garlic, finely chopped 3 medium carrots (about 120g) peeled and finely chopped 500g lamb mince 2 sprigs rosemary, leaves removed and finely chopped 125ml (½ cup) red wine 400g tin peeled and chopped tomatoes 250ml (1 cup) beef stock 15ml (1 tbsp.) Worcestershire sauce Salt and pepper

For the topping:

750g potatoes, peeled and quartered 75g butter 125ml (½ cup) milk Salt 40g finely grated parmesan cheese Piping bag and round nozzle (optional)

1 To make the mince filling heat the olive oil in a deep frying pan. Add the onion, garlic and carrots and sauté for 2-3 minutes. 2 Add the lamb mince and rosemary to the pan and brown the mince. Add the red wine and cook for a further minute. 3 Add the tomatoes, beef stock and Worcestershire sauce. Season with salt and pepper, reduce the heat and leave to simmer for 25 minutes. 4 To make the topping place the potatoes in a large pot and cover with cold water. Bring to the boil and cook for 20-25 minutes until the potatoes are tender. While the potatoes and mince are cooking, preheat your oven to 200°C and get an ovenproof dish ready. 5 Just before the potatoes are ready heat the butter and milk in a small saucepan until the butter has melted and the milk is just about to reach boiling point. Drain the potatoes and add the milk mixture with a pinch of salt and the grated cheese. Mash the potatoes until smooth. Set aside to cool for a few minutes. 6 Check the seasoning of the mince mixture. Tip the mince into the oven dish and smooth into an even layer. Spoon the cooled mashed potato into the piping bag and pipe over the top of the mince. (You can also spoon the potato over the top if you prefer.) Bake for 35-40 minutes until the potato has browned. Serve immediately.

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

CHOCOLATE CHEESE TART WITH DARK CHOCOLATE GANACHE Servings: 8-10

For the sweet pastry: 625ml (2½ cups) flour Small pinch ofsalt 150g unsalted butter 200ml icing sugar 2 large eggs, beaten

For the chocolate filling: 2 large eggs 100ml castor sugar 5ml (1 tsp) vanilla extract 250g smooth cream cheese 100g dark chocolate, melted 100ml sour cream Cocoa/icing sugar/berries to decorate (optional)

For the chocolate ganache: 100g dark chocolate, finely chopped 45ml (3 tbsp.) cream

1 To make the pastry: Sift the flour and salt onto your clean work surface and make a well in the middle. Put the butter in the centre and use your fingertips to gently work it until soft. Mix the icing sugar into the butter. 2. Add the eggs and mix into the butter and sugar. Start cutting the flour into the mixture slowly. Bring the mixture together with your hands, then knead a few times to make a smooth dough. Wrap the dough in plastic wrap and refrigerate for at least an hour. 3 Grease a 25cm tart tin. Roll the dough into a circle and line the tin. Preheat your oven to 180°C. Chill the pastry shell in the fridge for 20 minutes. 4 Line the pastry with a piece of crumpled baking paper. Fill the paper with dried beans and bake for 10 minutes. Remove the beans and paper and bake the pastry for another 5 minutes or until just cooked.

5 While the pastry is baking prepare your filling. Place the eggs, sugar, vanilla and cream cheese in a bowl and whisk until smooth. Add the melted dark chocolate and the sour cream and whisk again until everything is combined. 6 Reduce the oven temperature to 150°C. Pour the chocolate filling into the pastry shell and carefully transfer to the oven. Bake the tart for 1 hour or until set. Leave to cool completely. 7 To make the ganache: place the chopped dark chocolate in a small bowl. Heat the cream until it just reaches boiling point, then pour the hot cream over the chocolate. Leave to stand for a minute, then whisk until smooth and glossy. Leave to cool for 5 minutes. 8 Pour the ganache over the cold tart and spread with a spatula. Leave to set. (You can put the tart in the fridge ifyou’re in a hurry or if it’s warm outside.) Decorate, slice and serve. Store in the fridge.