Ginja Food & Lifestyle Magazine Apr May '16 by GINJA Food Media (Pty) Ltd

food & lifestyle magazine

Baking Madness

take a seat at our tea party with a selection of quirky cakes

fools & fiestas ALLAN MULLINS

OLÉ fiestas from around the world

25 RECIPES, from exotic flavours to tea time treats

Chicago

big city lights and local delights

WHITE RHÔNE VARIETIES

WIN:

SAFARI ADVENTURES & COUNTRY RETREATS

APRIL/MAY 2016 South Africa R38.00 (incl.VAT) Other Countries R39.47 (excl. VAT) www.ginjafood.com

FOOD Spanish Soul Enjoy life, eat well, drink wisely and sleep little 34 Delicious Churros A taste of popular European festival treats 46 KALEidescopic Health Benefits Delicious uses of this beautiful curly leaf 52 Baking Madness Follow Lungi down the rabbit hole 68 Dumpling Nostalgia Making a comeback to your one-pot-wonders 80

DRINKS Carpe Vinum Chenin Blanc 16 Beer or Wine Festivals An insiders honest opinion of tastings’ 48 White Rhône Varieties Allan Mullins gives the latest good news from the Cape Winelands 58

TRAVEL Next Stop Tredici Italian flair meets Swellendam’s picturesque surroundings 10 Tapas & All That Jazz Visiting Tapastrie, a stones throw from Chicago 20 Olé Fiestas from around the world 40 Exploring Africa Part 4 John Aritho test tastes through Ethiopia 88

JUNIOR Something’s Fishy Creating “sushi” masters from a young age 74

OTHER Carpe Diem Giving children a chance at life 32 Uplifting Approach An integrative look at depression 78

Chef’s Note 04 On the Cover Caramel popcorn cake 06 Contributors 07 Dear Editor 08 Back to Basics Pesto 28 What’s in season 31 Book Review In My Kitchen, by Herman Lensing 62 Health Matters Are you being fooled by medicine? 86 Ask a Chef Regan Wilson of Fancourt 94 Suss out SASSI Understanding sustainable seafood 98 Ginja Cheat Sheet Culinary herbs and their uses 100 Out & About 102

bon appétit

REGULARS

Dine-out Guide A guide to where to wine and dine your loved one 104 Recipe Index 106 Directory 107

The Last Word Darren Maule is unimpressed with April Fool’s foods 108

chef's note

Welcome to our Fools & Fiestas edition! I might look like the Mayor of Putsonderwater, but what you see here is me in my Chaîne des Rôtisseurs regalia. When we have Chaîne functions and all the members are wearing their ribbons, it looks like a mayoral convention whilst in reality, we are all enjoying good food, good wine and good company! Well-known wine expert and writer, Allan Mullins, enlightens us in this edition about white Rhône varieties in his first contribution to GINJA, whilst Martin Meinert gives his honest opinion on wine and beer festivals. Lungi Nhlanhla has put on her Mad Hatter costume and delights us with caramel popcorn cake, triple chocolate peanut butter cake and a peek-a-boo pear cake, all taste sensations to delight your taste buds. Carel-Piet van Eeden writes about an integrative approach to depression whilst our resident Health Matters contributor, Mario Botha, takes a look at how medicine can fool you. In our international travel segment we visit the restaurant, Tapastrie in Indiana and locally we visit Tredici in Swellendam. These eateries might be worlds apart, but each one is very special in its own way. We also have a fun look at fiestas around the world and what type of food is associated with each one. Kale is the hip and happening ingredient at the moment and everyone is discovering the joy and health attributes of this age-old plant. Chef Juliette has developed recipes with a few contemporary twists, showing the versatility of kale. And finally, Darren Maule expresses his displeasure with Brussels sprouts and asparagus. I agree with him on Brussels sprouts, but don’t you touch my fresh asparagus! Happy eating, and drink responsibly...

- François

GINJA CHEF - François FERREIRA francois@ginjamedia.com MANAGING DIRECTOR - DENISE LINDLEY denise@ginjamedia.com EDITOR - SHERILEE MAASS sherilee@ginjamedia.com SUB-EDITOR - MIKE ALLEN mike@ginjamedia.com HEAD DESIGNER - KATE SCOTT design@ginjamedia.com JUNIOR DESIGNER - KERRYN DRIEMEYER kerryn@ginjamedia.com GINJA JUNIOR CHEF - JULIETTE MUDALY juliette@ginjamedia.com SALES EXECUTIVE - TANIA CRAIN (Johannesburg) tania@ginjamedia.com SALES EXECUTIVE - MELLISA SINISELLOO (Durban) mellisa@ginjamedia.com SALES EXECUTIVE - Jo-Ann Lombard (Cape Town) jo-ann@ginjamedia.com SALES EXECUTIVE - Gill Clarke (George) gill@ginjamedia.com MARKETING, SOCIAL MEDIA & DISTRIBUTION - MAGGI VAN RHYN maggi@ginjamedia.com

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GINJA RECIPES TRIED AND TESTED ON ELBA STOVES

on the cover

Caramel Popcorn CAKE

See recipe on page 69

Cape Wine Master Allan Mullins has been called "the most influential personality in South African wine" and has been rated as having "a razor-sharp palate, sharper than any knife in Gordon Ramsay's kitchen" (Neil Pendock, wine writer). He is highly respected as a judge, a writer, a tasting presenter and a wine lecturer.

our contributors

Executive sous chef at the Fancourt Hotel, Country Club and Golf Estate Regan Wilson studied at the Elsa van der Nest Culinary Academy in Cape Town. His passion for cooking is the reason he became a chef, and in this edition of GINJA we are privileged to have him answering our reader queries in “Ask a Chef”

CEO of The Foundation for the Advancement of Integrative Medicine (FAIM), Dr.CarelPiet van EedeN is at the forefront of advancing integrative medicine in South Africa through research, as well as the development of accredited courses for Integrative Medicine and associated therapies. He is also a gifted concert pianist.

Tom Welsh’s Tapastrie is a Mediterranean themed Tapas Restaurant and Wine Bar in South Bend, Indiana. The concept is a product of his travels, particularly the extensive time spent in Mediterranean countries both on business and leisure trips. Tom’s career in remote site services included 18 years in Africa, with frequent visits to South Africa.

Also contributing to our ginja edition: john aritho, MARIO BOTHA, DARREN MAULE, MARTIN MEINERT, LUNGI NHLANHLA and kelvin saunders

dear editor LET TERS FROM OUR READERS

Write to us: press@ginjamedia.com

Dear Editor,

by adding the smoky notes of Laphroaig

Some months ago a few like-minded fellows

whisky, and served this with crusty bread

persuaded me to get a private whisky club

toasted on the grill. My starter was a dish of

up and running in Port Elizabeth. We agreed

black mussel soup (again, adapted from the

a membership fee, the idea of which was to

same edition of your magazine), also cooked

pool our funds to be able to source whiskies

in a black pot on the grill, and spiced up a

that may be beyond our individual budgets,

little with a firm dash of Irish whiskey.

and preferably ones that may not be within

The main had to be red meat, of course,

our regular imbibing habits.

and once again the cover of your magazine

Regular tastings were held, and the idea

served as the inspiration. I grilled juicy rib-

arose to have an end-of-year tasting and

eye steaks, and served it with a mushroom

convivial braai. I enjoy hosting people, and

and cream sauce, enlivened with a wee dram

I was wracking my brain to put together a

of decent Scotch. To placate the health-

menu that would not only satisfy the hunger

conscious, I served a green salad with trout

cravings of a dozen or so red-blooded men,

slivers; however, my dressing also involved

but that could also incorporate whisky in

whisky, in the form of a thickly reduced,

some of the elements.

almost syrupy sauce â&#x20AC;&#x201C; getting the balance

It was while I was going through your

right for this was decidedly tricky!

October/November edition that the menu

As for dessert, well, there was simply no

came together. I adapted your snoek terrine

need after such a rich meal, and the left

WIN! Write to us and stand a chance to win a 12 MONTH

SUBSCRIPTION TO GINJA FOOD AND LIFESTYLE MAGAZINE

over Scotch rounded off a very successful

slowly over night on her Dover stove!

the winter months. Then from the cow's

evening for our tasting society.

And that Bottled Mustard Onion Salad

meat biltong was cut and offal prepared,

I have to thank you for serving as an

as well as the Curried Green Bean Salad

boiled and curried. And the neighbours

inspiration in getting me started on my

let me slip into her kitchen again amid

got a nice "karmenaadjie" - yes, a specially

whisky-infused menu; the recipes were

the comforting old black stove; I taste

selected piece of meat was sent with love

user-friendly, and stood up well to some

the Plum Tart she used to make, I smell

to the neighbours!

tinkering. That is what I enjoy most about

the guavas, see the preserved fruit on

It was hard days, but grandmother worked

magazines like yours â&#x20AC;&#x201C; they are informative

her kitchen shelves, I glance over her

in her kitchen with a zest for life, with

but also practical, and speak very firmly to

'onderdeur' again... I 'taste' her delicious

passion; with love. The same applies to the

your average domestic food lover.

biscuits with the burnt edges, baked on

Ginja team. That's clear when you look

Keep up the good work.

very large black oven pans. It's such a

at the beautiful photos and read the well

Regards

quirky, nice burnt flavor; makes me yearn

written text. No matter how you slice and

Leigh Petrie

for more and more....

dice it, food and love are inextricably tied.

The point is, dear Ginja editor, you took me

"There is no sincerer love than the love of

"Karmenaadjie" My imagination? Or

away with this issue of Ginja magazine.

food," George Bernard Shaw wrote.

did I really hear Grandmother's word

And suddenly I wonder who still knows (or

Thank you, Ginja editor, for my

"karmenaadjie"? I paged through Ginja

better yet, have experienced) the word

"karmenaadjie" promptly delivered every

December/January 2016 magazine. It's

"karmenaadjie"? Grandmother told me

month. With so much nostalgia I enjoy "love

really Grandma's Slow Roasted Lamb

about the "old days" when the farmers

food" again.

Shanks - that she always used to cook

slaughtered a cow, pig and sheep during

Marie du Plooy

Next stop TREDICI Where Italy meets Swellendam Words by Franc存ois Ferreira | Tredici photography by Kelvin Saunders | Images of Swellendam supplied by Swellendam Tourism

food When driving through Swellendam from

good coffee and good company.”

Cape Town towards the Garden Route on the N2, you will notice an elaborate Eurocentric

Tredici is the Italian way of saying Baker’s

building reminiscent of buildings in Tuscany

Dozen – a custom among bakers dating

or Provence, called Tredici.

back to the 13th century to avoid being blamed for supplying their customers

A dream come true for owner NC Bekker,

short... The Tredici story is one of sumptuous

former corporate animal working from

simplicity, reflected from the moment one

London, and consummate gourmand. He

walks through the imposing doors to the

and his wife were looking for a rural retreat

minute one savours the delicious food. It

after the hustle and bustle of London. They

reflects the philosophy of more is better,

saw the piece of land right next to the N2

striking a delicate balance of homely, artisan

and decided to buy and build their dream

baking and produce that is fresh, local and

to their specifications. “The Swellendam

prepared with passion.

townsfolk thought I was mad to build and open Tredici,” says NC.

The architecture and interior also echo this concept. Inspired by local Cape Dutch

Tredici is a patisserie, boulangerie,

elements combined with the best of French

restaurant, deli, coffee shop and bric-a-brac

and Italian styles creating the perfect

store. As NC explains: “Tredici combines

backdrop to rest your weary bones when

everything I like in life: good food, good wine,

travelling.

â&#x20AC;&#x153; Inspired by local Cape Dutch elements combined with the best of French and Italian styles

creating the perfect backdrop to rest your weary bones when travelling.

The accent of the wine list is also proudly local, as is most of the produce. All the staff are local and they were trained by NC and his management team. The head of kitchen was a petrol attendant before joining Tredici. NC noticed her talent for food and fine-tuned it to the benefit of the business and its appreciative patrons. Tredici is open from Wednesday to Monday, from 07:00 to 18:00, and is closed on Tuesdays. When visiting Swellendam, Tredici is a must stop, but when staying a few days, do try La Sosta Italian Restaurant, De Companjie, Field & Fork or one of the

food many other eateries. And make time for Sijnn

civilisation on the eastern frontier.

wines in Malgas, about 12km from Swellendam. By 1795 maladministration and inadequacies Swellendam is surely fast becoming a foodie

of the Dutch East India Company caused the

haven.

long-suffering burghers of Swellendam to revolt, and in June that year they declared

A bit of history

themselves a republic, but this was short-

Swellendam is South Africa's third oldest town.

lived due to the occupation of the Cape by the British. With the arrival of British settlers

Early travellers and explorers who visited the

in the early 1800's the Overberg boomed,

Cape in the 1500s traded with the Khoi-Khoi

and its capital, Swellendam, was soon the

people who lived on these shores.

heart of the famous mercantile empire of Barry and Nephews, created by Joseph Barry.

When the Dutch East India Company established a replenishment station at the

By the middle of the 19th century, the

Cape in 1652, trade continued inland as far

eastern districts had been colonised by

as Swellendam.

the British settlers and Swellendam was a thriving metropolis. The town served as a

In 1743 Swellendam was declared a

useful refreshment station on the long, slow

magisterial district, the third oldest in South

journey up the coast. Today Swellendam is a

Africa, and was named after Governor

flourishing agricultural area, and has many

Hendrik Swellengrebel and his wife, Helena Ten Damme. This outlying settlement soon became a gateway to the interior, and was visited by many famous explorers and travellers, including Le Vaillant (1781), Lady Anne Barnard (1798), Burchell (1815) and Bowler (1860). In time, a village was established opposite the Drostdy, where artisans, numerous wainwrights and traders settled. To travellers and explorers, the services of the village folk were indispensable, as Swellendam was the last outpost of

food

â&#x20AC;&#x153;

attractive and historic buildings which serve as a reminder of its exciting past. The first known sketch of Swellendam was of the Drostdy, by Johannes Schumacher in 1776, when he accompanied the son of Governor Swellengrebel to the town. Today the Drostdy forms part of a museum complex that includes several heritage sites.

I lose my sense of humour

when someone calls Tredici a farm stall

- NC Bekker

In our next edition we will be visiting Baleia Wines and Riversdale. (Historical information supplied with compliments of Swellendam Tourism.)

Carpe Vinum Wine Class 3 Words by Denise Lindley

Chenin

BLanc

Chenin blanc has become, without a doubt, my favourite white wine cultivar of the moment, and this love is becoming increasingly shared by many other people from across all walks of life. In fact a week ago, a friend of mine who is a wine gulper, shocked me when he confessed with a whisper in my ear, that his favourite white wine was now chenin blanc. This admission came after I had very generously allowed him a small taste of my latest number 1 wine, The

drinks

â&#x20AC;&#x153; Chenin blanc is a white grape variety

which originated in the Loire Valley of France. South African chenins are quite different from those of the Loire however, almost always dry, but ripe and full of flavour.

Anchorman, a beautiful, well balanced wine made of 100% chenin by, believe it or not, Nederburg. This

and is usually made from chenin, so itâ&#x20AC;&#x2122;s not surprising

hidden gem is part of their Heritage Heroes range of

that people have always been confused between the

wines, and sadly, is not often seen on wine lists.

two names.

Chenin blanc is a white grape variety which originated

A blend made from chenin is increasingly being called

in the Loire Valley of France. South African chenins are

a Cape blend as chenin is the best known white grape

quite different from those of the Loire however, almost

here, and there is more chenin grown here than in

always dry, but ripe and full of flavour, and often with

any other wine producing country, including France.

the complexity that comes from the increasingly used

It is an extremely versatile grape, and is used a lot

mature bush vines (most are well over 40 years old) and

for distilling into brandy, making gorgeous noble

the use of oak barrels. Bush vines are less productive

late harvest and MCC. We can be very proud of the

than the usual trellised vines, as they provide a greater

increasing number of outstanding single cultivar

canopy of leaf coverage for the grapes, and are also

chenins, as well as some lovely blends using Grenache

labour intensive as they cannot be harvested by

Blanc, Marsanne, Viognier and Rousanne. For years

machine because they are only about knee high, and

my favourite wine has been the FMC, made by Martin

the vines are usually not irrigated.

Meinert for Ken Forrester (I wrote about it in my Carpe Vinum Wine Class 1) which is made from 98%

It has long been the most widely planted grape variety

chenin and 2% noble late harvest. Some other very

in South Africa, accounting for nearly one fifth of all

interesting chenins that I have come across recently

vineyard plantings. Thirty years ago chenin blanc vines

are the Alheit Cartology and the wines from the

were about a quarter of our national vineyards, and

Swartland.

now 18% of all vines grown in South Africa are chenin blanc. The chenin blanc grape is also known as steen,

I was fortunate enough to get tickets to attend the

an outdated local name, not to be confused with the

final Swartland Revolution, held in Riebeeck Kasteel in

term stein, which describes a semi sweet style of wine

November last year. The so called Revolutionaries, like,

drinks

Adi Badenhorst, Chris and Andrea

A very unassuming and laid back

Mullineux, Eben Sadie and David

Lourens Van Der Westhuizen of

Sadie (no relation) are making

Arendsig Wines in Robertson

excellent chenin blends from old

seems to be quietly specialising in

bush vines, such as Palladius and

making gorgeous chenin blancs.

the Mullineux Granite. Eben Sadie

His own Inspirational Batch has

is experimenting with different

long been a favourite of mine, and

chenin blends, like Skerpioen, ‘T

it was by accident that I stumbled

Voetpad, and Skurfberg. Eben’s

across the Mimosa Chenin, and

Mev Kirsten Chenin is made from

which was love at first sip, and

what are reputed to be the oldest

likewise the Rivergold Chenin. I

bush vines in the country, which

then found out that these chenins

are about 100 years young. A wine

are made by Lourens, and that he

I would love to get my ‘fists’ on

also consults to quite a few other

is the enigmatic Fistful of Schist

wine farms in the Robertson area.

made by Graham Knox, also in the Swartland area.

I’m fascinated by the Vin de Saison, a craft beer produced by

If I look back, I have been trying

Devil’s Peak, where they add 20%

an increasing number of chenins

of chenin blanc sourced from

when I eat out. A wine I have

Mullineux & Leeu Family Wines

been drinking for years is the Adi

in the Swartland. As Mullineux

Badenhorst Secateurs Chenin

has been named as the Winery

Blanc, and luckily it is found on

of The Year an unprecedented

many wine lists across South

twice in Platters, it seems such a

Africa, where it is sometimes the

pity to waste the lovely chenin by

only decent wine on the list. A

blending it with beer. But I must

good replacement is the Graham

say I did manage to get a couple

Beck Game Reserve Chenin. Other

of bottles, and loved the flavour of

chenins that stand out for me are

the beer.

the Jean Daneel Signature Chenin

Blanc that I shared with Allan

Chenin blanc has very much come

Mullins over lunch in Cape Town

of age, and I would recommend

recently, and also the Sijnn White

that you go and buy some,

Blend which is a blend containing

especially some of the lovely

82% chenin.

blends.

TAPAS & all that Jazz 20

Tapastrie restaurant owner, Tom Welsh, shares his love of the Chicago lifestyle and Mediterranean cuisine Words by Tom Welsh

travel Tom Welsh of Tapastrie has spent many years

Excerpt from Carl Sandburg’s ‘Chicago’

travelling the world, finding himself settling in South Bend, Indiana, a stone's throw from Chicago. “I

Hog Butcher for the World,

spend a lot of time in Chicago as it’s the closest big

Tool Maker, Stacker of Wheat,

city to us. Travelers can have Chicago as a primary

Player with Railroads and the Nation's Freight

destination and drive, take a bus or train over to

Handler;

South Bend for a delicious meal at Tapastrie!” he

Stormy, husky, brawling,

said. Tom also shares these facts about Chicago

City of the Big Shoulders:

and its history which are unknown even to many of its residents:

They tell me you are wicked and I believe them,

- Spray paint was invented in Chicago in 1949

for I have seen your painted women under the gas

- Chicago River is the only river in the world that

lamps luring the farm boys.

flows backward.

And they tell me you are crooked and I answer: Yes,

- The zipper was invented in Chicago in 1851.

it is true I have seen the gunman kill and go free to

- The Art Institute of Chicago holds the largest

kill again.

“

collection of Impressionist paintings outside the

And they tell me you are brutal and my reply is: On

Louvre in Paris.

the faces of women and children I have seen the

- The first blood bank in the United States was

marks of wanton hunger.

created in Chicago in 1937.

And having answered so I turn once more to those who sneer at this my city, and I give them back the sneer and say to them: Come and show me another city with lifted head singing so proud to be alive and coarse and strong

Chicago's diverse immigrant groups have contributed to an urban culture that is at once shared and distinct.

and cunning. Flinging magnetic curses amid the toil of piling job on job, here is a tall bold slugger set vivid against the little soft cities;… Chicago is a much more refined city than the times evoked by Carl Sandburg. It is less violent than in the fabled time of Al Capone and the underground

travel

speakeasies and gambling rooms. But these

artisanal meats and cheeses are still made

and other unique eras of the beautiful city

the way they have been in â&#x20AC;&#x153;the old countryâ&#x20AC;?

on the shores of Lake Michigan form the

for centuries.

character and vibrancy that is todays Windy City.

The rich culinary scene in Chicago reflects these influences and modernises them. From

Chicago is unlike any other American city. Its

its signature hot dogs and pizza to some of

diverse immigrant groups have contributed

the finest Michelin starred restaurants in the

to an urban culture that is at once shared and

world, Chicago is one of the best dining cities

distinct. Eastern European, especially Polish

in the country. Many high quality wine bars

(there are more Polish people in Chicago

have emerged there over the years, including

than in any other city except Warsaw!), Irish,

one dedicated to Champagnes and other

Italian and Greek neighbourhoods are still

sparkling wines.

filled with small shops where the native

languages are spoken, authentic imported

The arts and entertainment available in

foods and beverages are sold and the

Chicago are second to none. The Art Institute

(a fine arts museum) is one of the finest in the

visitors and residents alike. The impressive

world. The Museums of Natural History and

lakefront skyline can be admired from the

Science and Industry are also both world class.

beaches along the lake in the city center separated by bike and jogging paths.

Chicago is the city where Blues came to be nationally regarded and today has many

The spirit of the city of Chicago is infectious.

live clubs devoted to the genre. Jazz, the

It is a city of neighbourhoods, rather than a

original art form of America has a presence

sprawling metropolis. The music, food and

in Chicago second only to New York, and

culture expressed there are unique in the

of course all other musical styles are well

USA and if you are in the States, don’t miss it.

represented as well.

Another not to be missed foodie experience “just across the bay” is a visit to Tapastrie, a

Chicago is known as the best example of

Mediterranean themed Tapas Restaurant

20th century American architecture. A boat

and Wine Bar located in South Bend, Indiana,

tour on the Chicago River through the city’s

co-owned and operated by Tom Welsh and

high rise buildings is a must-do activity for

his business partner Carol Meehan.

“ The concept for the restaurant is a product of his worldwide travels.

Tom’s career in remote site services included 18

Ivre , lightly baked Pink Lady apples, flambéed

years in Africa, with frequent visits to South Africa

in Calvados and cooked in their juices. They are

during that time. The concept for the restaurant

topped with a scoop of house-made mulled wine

is a product of his worldwide travels. Tapastrie, (a

sorbet. This is a popular winter dessert which will

play on the word ‘tapestry’ but focusing on “tapas”)

change in the summer to peaches cooked the same

has a menu featuring Mediterranean foods, with

way with a peach sorbet

Spanish, Greek, Cypriot, Lebanese and French dishes, served tapas or meze (a term for shared

The wine list at Tapastrie is a product of Tom’s long

small plates) style. There is also a section of larger

time passion for wine and is comprised of 129

plates, which are still smaller than a main dish in a

wines representing all the major wine producing

traditional American restaurant but still meant for

regions. Naturally it focuses primarily on wines of

sharing. These dishes change on a quarterly basis

Spain, France, Italy and the US, but also includes

but maintain slots for poultry, beef, lamb, pork, fish

several South African wines because of his

and vegetarian selections.

exposure to them on his trips to the Cape area and in recognition of their superb quality. It is the only

The Mediterranean cuisine lends itself naturally to

restaurant in the area with South African wines on

vegetarian and vegan dishes, but in recognition of

its list.

the growing interest in vegan lifestyle, Tapastrie has “veganised” some of their dishes to broaden

Another innovative twist, unique to the area,

the vegan-friendly sections on the menu. Most

are three Enomatic wine machines, which use a

notably is the paella, the classic Spanish dish based

nitrogen displacement system to dispense wines in

on saffron rice and both meat and seafood. Their

three different volumes, 60 ml, 120 ml and 180 ml.

vegan paella consists of the same saffron rice with

With these, guests can taste higher quality wines

chorizo-spiced tofu, a medley of three mushrooms

that would normally only be available by the bottle.

and red and yellow bell peppers.

Taster glasses and flight boards are available for building flights of the guest’s choice to sample

The dessert selection is small but varied. Highlights

different styles of wine side by side or to pair with

include the Valencia Orange Flan accompanied

different dishes. Presently, 24 wines are available

by pieces of house-made pistachio-rose petal

in the machines whilst 14 more wines are poured

brittle, hand-made chocolate truffles and Pommes

from the bar in 180 ml portions.

Words and recipes by Franc存ois Ferreira

Back to basics

PESTO

Pesto originated in Genoa and is

Ingredients

washed and de-stemmed

an uncooked sauce of basil, pine

1 L fresh basil leaves

120 ml Italian parsley

nuts, garlic, olive oil and either

125 ml olive oil

120 ml walnuts, toasted

Parmesan or Pecorino Sardo

80 ml pine kernels

60 ml freshly grated Parmesan

cheese, with basil being

2 garlic cloves

cheese

the prominent flavour. Pesto is

65 ml freshly grated Parmesan

3 garlic cloves, crushed

usually served as a pasta sauce,

cheese

30 ml olive oil

but it also works well with chicken

65 ml freshly grated Pecorino

Pinch of sea salt

and fish.

cheese

Pinch of freshly ground black

5 ml sea salt flakes

pepper

and pestle, but can also be made

1. Combine the basil, olive oil, pine

1. Place all ingredients in food

in a food processor â&#x20AC;&#x201C; turn the

kernels and garlic cloves in a blender.

processor and process to a fine

machine off and on as you make

Blend until a paste forms, stopping

Traditionally it is made in a mortar

it so that the blade does not heat up and spoil the basil leaves. Use a sweet rather than a peppery olive

often to push down the basil.

2. Add both cheeses and salt, and blend until the paste is smooth.

oil so that it doesnâ&#x20AC;&#x2122;t overpower the

3. Transfer to small bowl and

flavour.

serve, or transfer to a container,

paste.

2. Taste and adjust seasoning, transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discolouring. Seal and refrigerate.

top with a thin coat of olive oil to

3. Can keep for weeks in the

These days, any leaf can be

prevent the top of the pesto from

refrigerator.

turned into a pesto. There are

discolouring, seal the container

companies like Pesto Princess that

and refrigerate.

make a whole range of pestos. Be adventurous and try your own combinations.

Classic Pesto

Spinach pesto Easy | Makes: 250 ml Time: 10 mins

Easy | Makes: 350 ml

Ingredients

Time: 10 mins

500 ml fresh spinach leaves, well-

Coriander pesto Easy | Makes: 175 ml Time: 10 mins

Ingredients 350 ml fresh coriander leaves 60 ml roasted peanuts, unsalted

food

â&#x20AC;&#x153; These days, any leaf can be turned into a pesto. Be adventurous and try

Easy | Makes: 250 ml Time: 10 mins

your own combinations.

Ingredients

2 garlic cloves, crushed

100 ml nibbed almonds, toasted

1 cayenne chilli, chopped

15 ml fresh or 5 ml dried thyme leaves

60 ml vegetable oil

2 garlic cloves

15 ml lemon juice

60 ml olive oil

Salt and freshly ground pepper to taste

60 ml freshly grated Parmesan cheese

250 ml Italian parsley, tightly packed

60 ml chicken stock

1. Process the coriander, peanuts, garlic

Salt and freshly ground black pepper to

and chilli, in a food processor scraping

taste

down the sides occasionally.

2. With the motor running, add the oil in

1. Finely chop the parsley, toasted

a slow steady stream. Process until well

almonds, thyme and garlic in a food

combined.

3. Transfer the pesto into a bowl, add the lemon juice, and stir well to combine.

processor.

2. With the motor running, add the oil, Parmesan cheese and chicken stock.

4. Place in a container, top with a thin

3. When fully processed, taste and adjust

coat of oil to prevent the top of the pesto

the seasoning.

from discolouring, seal and refrigerate.

4. Store in an airtight container and

refrigerate. Research information: Food â&#x20AC;&#x201C; the definitive guide published by Murdoch books

Parsley almond pesto Here's a versatile pesto. It's great with goats cheese as an appetiser, mixed with balsamic vinegar as a vinaigrette, spread on sandwiches, tossed with steamed carrots, or mixed with a little cream and chicken broth and served over pasta.

What's in

season Here is our seasonal guide. Keeping you up to date as to what is readily available on the shelves in your local stores across South Africa. Vegetables Aubergines, avocados, artichokes, baby marrows, broad beans, broccoli, cauliflower, celery, cabbage, horseradish, kale, leeks, mealies, mushrooms, gem squash, radishes, sweet peppers, spinach. Fruits Apples, figs, grapes, gooseberries, guavas, mangoes, paw paw, peaches, pears, plums, pomegranates, quince, spanspek, watermelon, granadillas, naartjies, winter melons. Herbs Mint, parsley, sage, thyme, marjoram, oreganum, basil, rosemary, fennel, dill, bay leaves, rocket, coriander, chives. Available All year long . . . Bananas, butternut, carrots, cucumber, lemons, lettuce, onions, pineapples, potatoes, pumpkin, radishes, squash, sweet potatoes.

Our Vision: â&#x20AC;&#x153;At Carpe Diem we strive to

between 6 and 18 years, with physical,

develop the unique potential of every

learning, and intellectual impairments, are

learner with special needs, through the use

currently being provided for, and educated

of suitable educational and therapeutic

at this school.

programmes.â&#x20AC;? Based in George, the Carpe Diem School, Toothy grins, muffled giggles and unbridled

which officially opened in 2000, serves the

enthusiasm greet you as you approach the

Southern Cape coastal region, providing for

playground, giving the impression that the

children that cannot be accommodated in

kids here are care-free. These precious

mainstream education. Ninety percent of

children from the Carpe Diem School,

these students are transported to and from

however, differ from those in mainstream

the school, travelling approximately 100km

schools. Three hundred children, aged

on a daily basis, whereas the 84 learners staying in the hostel are transported home

Carpe DIEM school of possibilities

on a weekly basis in special wheelchairfriendly vehicles. The school teaches in both English and Afrikaans, and includes sports facilities such as boccia, basketball, golf, swimming, athletics, hockey, soccer, netball and

â&#x20AC;&#x153; hip-hop dance. The curriculum is moulded to the requirements of each learner. Teachers spend ample time and effort breaking down the learning outcomes and assessment standards,

Toothy grins, muffled giggles and unbridled enthusiasm greet you as you approach

the playground.

ensuring that all learners develop

- Cooking, beadwork, mosaic, knitting,

through all the challenges and obstacles

their skills and ability optimally in

cleaning, pottery and washing hair (girls)

that they face on a daily basis, the school

concurrence with their capabilities to

is renowned for its successful fundraising

achieve a sense of success. The focus

This equips learners to join the labour

events and markets. It goes to show

is on literacy, numeracy, life orientation

market or one of the protective

that in a world full of hardship, trouble

and independence rather than

workshops in the area, once they reach

and strife, there is always something to

knowledge.

18 years of age.

celebrate.

Senior learners in this phaseâ&#x20AC;&#x2122;s curriculum

Needless to say, the staff members that

become more practically orientated, thus

take care of these children are incredibly

focussing more on skills like:

special members of the community,

- Gardening, painting, growing

going above and beyond to better the

vegetables, wood sanding, pottery and

learnerâ&#x20AC;&#x2122;s lives and livelihoods.

car washing (boys)

What is so impressive is the fact that,

food

Spanish soul Words and recipes by Franc¸ois Ferreira Photography by Kelvin Saunders

Geographically, Spain stretches north-south

late, especially in summer.

from France to Africa; east-west from the Mediterranean to the Atlantic; and within

Much of what is seen as traditional in Spanish

its borders there are three main language

cooking, by way of ingredients and the type

groups, Castilian, Catalan and Basque.

of food that is eaten, was introduced by the Moors who brought with them, among other

Spain has been invaded constantly for 3000

things, oranges, rice, saffron and spices such

years, from the Phoenicians, to the modern-

as cinnamon, nutmeg, sesame and aniseed.

day tourist hordes, and was occupied for

Saffron gives many of Spain’s traditional

700 years by Moorish conquerors who

dishes their distinctive flavour and orange

also welcomed a large Jewish population.

colour.

To understand Spanish cuisine is to take all the history into account. The modernday Spanish population is united by an inclination to enjoy life, eat well, drink wisely

Chicken Chilindrón

and sleep little. This famous chicken dish from Navarre has

At the end of the working day, from about

a spicy red pepper sauce. In the past, the

19:00 to 22:00, Spaniards, in the company

dried choricero pepper – the one that gives

of family and friends, go out to eat little

chorizos their colour and spice – was used

snacks known as tapas. This little snack has

alone, but nowadays the dish is often made

become part of the world cuisine in the last

with fresh red peppers, spiced with chilli. The

few years. Dinner is consequently eaten very

name Chilindrón refers to a game of cards.

Fry the onion and garlic until soft. Add

EASY | Makes about 40-45

Time: 30 â&#x20AC;&#x201C; 45 mins

the diced ham, stirring occasionally

Time: approx. 45 mins

Ingredients

for a few minutes.

4. Add the chopped tomatoes to the

Ingredients

675 g red peppers

casserole, with the chopped chilli or

115 g flour

4 chicken quarters

chilli powder. Cook for 4-5 minutes,

115 g chilled butter

10 ml smoked paprika

letting the sauce reduce.

115 g finely grated mature cheddar

30 ml olive oil

5. Peel the skins off the peppers and

or Gruyere cheese

1 large onion, chopped

discard these, the seeds and the

50 g can anchovy fillets in oil, drained

2 garlic cloves, finely chopped

stalks. Put the peppers into a blender,

and roughly chopped

200 g Serrano or Black Forest ham,

strain in the juices from the bowl.

50 g pitted black olives, roughly

diced

Process,

chopped

200 g tin chopped tomatoes

then add the puree to the casserole

2.5 ml cayenne pepper

and stir in. Heat through.

Sea salt to serve

chopped

6. Add the chicken pieces to the

Salt and freshly ground black

casserole, bedding them down in the

1. Place the flour, butter, cheese,

sauce.

anchovies, olives and cayenne pepper

2,5 ml chilli powder or 1 hot chilli

pepper Flat leaf parsley chopped to garnish

7. Cook, covered, for 15-20 minutes

Small baby potatoes, to serve

and adjust the seasonings, adding

1. Preheat the grill to high, put the

more if necessary. 8. Garnish with a little parsley and serve with baby potatoes.

in a food processor and pulse until the mixture forms a firm dough.

2. Wrap the dough loosely in cling wrap. Chill for 20 minutes.

for about 8-12 minutes, turning

3. Preheat the oven to 200Â°C. 4. Roll out the dough thinly on a lightly

occasionally, until the skins have

floured surface.

peppers on a baking sheet and grill

blistered and blackened. Place the blackened peppers in a bowl, cover with cling film and leave to cool.

2. Rub salt and pepper into the

Olive and

Anchovy Bites

chicken portions. Heat the oil in a

5. Cut the dough into 5 cm wide strips, and then cut across each strip in alternate directions to make triangles.

6. Transfer to baking sheets and bake for 8-10 minutes until golden.

large frying pan and add the chicken

These little melt-in-the-mouth

7. Cool on a wire rack, sprinkle with

portions, skin side down. Fry over a

morsels are made from two ingredients

sea salt.

medium low heat, turning until golden

that are forever associated with tapas

on all sides.

â&#x20AC;&#x201C; olives and anchovies. The reason for

Variations

3. Meanwhile, select a casserole into

food

Little effort | Serves 4

this is that both contain salt, which

To add a little extra spice, dust the olive

which the chicken will fit comfortably.

helps to stimulate thirst, and therefore

and anchovy bites lightly with cayenne

Spoon in 45 ml fat from the other pan.

drinking.

pepper before baking.

food Note

60 ml caster sugar

Crisp little nibbles set off most drinks. Serve

120 ml honey

these bites alongside little bowls of seeds and

150 ml cream, to serve

nuts such as sunflower seeds and pistachios. These come in the shell, the opening of which

1. Make the batter. Sift the flour and salt into a

provides a diversion whilst gossiping.

large bowl. Add the eggs and milk and beat until smooth. Stir in the apple juice. Leave to stand for 30 minutes.

Apple-stuffed

2. Heat a small, heavy, non-stick frying pan.

Crepes

Add a little butter and ladle in enough batter to

Spainâ&#x20AC;&#x2122;s dairy country lies along the cooler

golden underneath, then flip it over and cook

northern coast and crepes are extremely

the other side until golden. Slide the crepe on to

popular there. The Asturias, which run east

a plate, then repeat with the remaining batter

to west along the coast, are apple and cider

to make seven more. Set the crepes aside and

country, too, and crepes, also known as

keep warm.

coat the pan thinly.

3. Cook the crepe for about 1 minute until it is

frisuelos, are made with a variety of sweet

4. Make the apple filling. Core the apples and

fillings, such as this succulent apple one.

cut them into thick slices. Heat 15g butter in a large frying pan. Add the apples to the pan

easy | Serves 4

and cook until golden on both sides. Transfer

Time: APProx. 1 HR 7 MINS

the slices to a bowl with a slotted spoon and

Ingredients

5. Fold each pancake in half, then fold in half

115 g flour

again to form a cone. Fill each with some of the

Pinch of salt

fried apples. Place two filled pancakes on each

2 large eggs

sprinkle with sugar.

dessert plate.

175 ml milk

6. Drizzle with a little honey and serve at once,

120 ml apple juice

accompanied by cream.

Butter for frying

Factual information researched from:

4 golden delicious or granny smith apples

Food: The Definitive Guide - published by Murdoch Books

OLĂ&#x2030; Fiestas from around the world Words by Sherilee Maass

travel Elaborate outfits, kaleidoscopic displays of colours, masks and fireworks bring forth visions of celebrations,

Holi Festival

fiestas and festivals. You can feel the excitement

Holi is a spring festival, also known as “The Festival

humming through the community as the anticipation

of Colours” or “The Festival of Sharing Love”. It is an

mounts for each event. Coming together in a show of

ancient Hindu religious festival which has become

support and encouragement, each event is a symbol of

practiced world-wide. Celebrations start the day before

victory. The victory of overcoming a war, good over evil,

with the Holika bonfire, representing the victory of good

and ultimately the survival thereof.

over evil. The day thereafter is a free-for-all carnival of colours, involving coloured powders and water bombs.

Fiestas world-wide have gathered momentum,

It is the festive day to end and rid oneself of past errors,

ultimately bringing in crowds up to the millions, joining

to end conflicts by meeting others, a day to forgive and

together to remember that no matter what they have

forget. People pay or forgive debts, as well as deal anew

gone through there is always something to celebrate.

with those in their lives.

Here are a few of the fiestas from around the world and

POPULAR DISHES:

of course their popular dishes.

Traditional dishes include Thandai, Puran Poli,

travel

â&#x20AC;&#x153; POPULAR DISHES: Each dish has significance, with rice cakes, fish,

Coming together in a show of support and encouragement, each event is a symbol of victory.

sweet rice balls, turnip cakes, dumplings, mustard greens, fruit, spring rolls, and whole chicken on the table.

Mardi Gras Mardi Gras is French for "Fat Tuesday", reflecting the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season.

Dahi Vada, Gujiya, Dahi Bhalle, Aloo Ke Gutke,

Popular practices on Mardi Gras include wearing

Bhang Ke Pakore, Khasta Kachori and Malpua.

masks, colourful beads and costumes; overturning social conventions, dancing, parades and so much

Chinese New Year

more. Similar expressions to Mardi Gras appear in other European languages sharing the Christian tradition, as it is associated with the religious

Chinese New Year is an important Chinese

requirement for confession before Lent begins.

festival celebrated at the turn of the traditional

Traditional Mardi Gras beads are purple, green, and

Chinese lunisolar calendar. The New Year festival

gold colours. The purple symbolises justice; the

is centuries old and gains significance because

green represents faith; and the gold signifies power.

of several myths and traditions. Traditionally, the festival is a time to honour deities as well

POPULAR DISHES:

as ancestors. The evening preceding Chinese

Andouille sausage jambalaya with shrimp, Po'Boys,

New Year's Day, families gather for the annual

beignets, calas, gumbo, and paczki are plentiful

reunion dinner. It is also traditional for families

with the drink of choice being Hurricanes.

to thoroughly cleanse the house, sweeping away ill-fortune and making way for incoming good luck. Windows and doors are decorated with red colour paper-cuts and couplets with popular themes

Rio Carnival

of "good fortune" or "happiness", "wealth", and

The Carnival in Rio de Janeiro is a world famous

"longevity".

festival held before Lent every year and considered

“

the biggest carnival in the world, with two million people per day on the streets. The first festivals of Rio date back to 1723. The typical Rio carnival parade is filled with revellers, floats and adornments. Street festivals are very common during carnival time and are highly popular with the locals. Elegance and extravagance are usually left behind, but music and dancing are still extremely common. Anyone is allowed to participate in the street festivals, whereas the main

Fiestas world-wide have gathered momentum, ultimately bringing in

crowds up to the millions, joining together to remember that no matter what they have gone through there is always something to celebrate.

parade is “by invitation only”. POPULAR DISHES: Renowned for Espetinhos, Milho Verde, Quiejo Coalho, Tapioca, Caipirinhas, Feijoada and Cerveja- Beer.

San Fermin Festival Held from the 6th to 14th July in Pamolona Spain,

the ceremony officially opens with the setting off of the pyrotechnic chupinazo rocket at 12:00

Carnival of Venice

noon followed by the Riau-Riau procession. The

Although the Carnival of Venice was not made

main event is the Saint Fermin procession where

official until the Renaissance, it is said to have

thousands accompany the 15th century statue

started with the victory of "Serenissima Repubblica"

through the old streets. Ancient traditional dances

against the Patriarch of Aquileia in 1162. In honour

are performed; enormous wood-framed paper

of this victory, the people started to dance and

mâché puppet figures dance and twirl while the

gather in the San Marco Square. The festival is

cathedral bells peal. Daily events include the

world-famed for its elaborate masks. One of the

world-famous Running of the Bulls, Giants and

most important events is the contest for la maschera

Big-Heads Parade, bullfighting and fireworks.

più bella ("the most beautiful mask") which takes

The last day of celebrations closes with a candlelit

place on the last weekend of the Carnival and is

ceremony.

judged by a panel of international costume and fashion designers.

POPULAR DISHES: Caldico, hot chocolate with churros (see recipe on

POPULAR DISHES:

page 46), hearty meals of ham with tomato, bull stew

In true Italian style, Frappe, Lasagna di Carnevale,

and lamb in pepper sauce, whilst desserts include

Sanguinaccio, Frittelle, Castagnole and carnival

junkets, cream horns, Roncal cheese and Goshua.

cakes are popular dishes during the celebrations.

food

Delicious CHURROS Best served hot and crunchy. A sweet treat for any occassion... even breakfast. easy | Makes: about 12

and whisk in the flour until it

Prep time: 20 mins

forms a soft dough, then mix

Cooking time: 30 mins

Ingredients

in one egg at a time.

3. Heat the oil for frying over medium high heat.

For the batter

4. Transfer the batter into a

125 ml salted butter

piping bag with a closed star

1.25 ml salt

nozzle (we used ”No 848”

250 ml water

from Bake-a-ton)

250 ml cake flour

5. Mix the sugar and

3 medium eggs

cinnamon for the dusting

Oil for frying

and set aside until later.

For the dusting

6. Pipe the dough into the

125 ml sugar

oil about 10 cm - 15 cm long

30 ml cinnamon

and use a knife to scrape the

For the chocolate sauce

batter from the tip of the

(optional)

piping nozzle. Fry for about

250 ml chocolate chips

1 minute on each side until a

200 ml cream

deep golden brown.

7. Remove each one

Equipment

with a slotted spoon and

Piping bag

immediately roll in the

Large closed star nozzle

dusting mixture.

BATTER

chocolate sauce

1. In a saucepan, over high

In a saucepan, over low

heat, bring the butter, salt

heat, add the chocolate and

and water to the boil.

cream, heat and stir until

2. Remove from the heat

“

melted through.

Although the origin of Churros are unknown, a popular theory is that they were made by Spanish shepherds,

fried over an open flame in the mountains.

â&#x20AC;&#x153; ... being asked to pour my best wine, or which wine I would suggest. Suggest for what? Pole dancing, water-skiing?

FESTIVALS Cape Town recently hosted a Festival of Beer, which had me thinking anew about wine festivals, which are more often called wine shows. This probably suggests that wine is perceived as more posh, which I think is a problem but certainly not really the case.

drinks

Beer or wine Words by Martin Meinert

perspective about wine shows by contemplating the beer events. What do festival goers do there? Get drunk? Do they just slug away tasting one “sample” after another until the morning after they cannot remember the name of the brewer and even less the particular brew that they were raving loudly about to anyone who had no interest in knowing? Do they do what some wine connoisseurs do, carefully plan a route through the

It is difficult for me to be objective about

hall, starting with Weiss beers instead

wine shows because I’m a wine insider.

of white wine, moving on to Lagers,

I rarely drink anything other than wine.

Pilsners and Ales before finishing with

There is only one good excuse to drink

Stouts or something bitter, making

a beer: after a sporting event like a bike

copious notes and giving a brew hearts

race or a marathon, ice cold, and you

or stars? Does one really sip beer and

take one long long swig until only about

then spit it out?

a third of the can is left, that you throw away.

Sadly wine shows have become a bit of a chore for me. In 30 odd years of

So I thought I might gain some

making wine I must have poured at well

“ over 300 occasions. It irritates me much

like the least. A number of other winemakers

much more than I can express in words or

I talk to do the same, so if you really want to

rude gestures when I’m asked to fill up the

get something meaningful out of chatting

glass, or whether I could hand over the half

to a winemaker or tasting a range of wines,

full bottle since it is the end of the evening

be warned – avoid those questions. And

and I surely have no better use for the left-

while I’m at it, please also don’t ask “What

over wine.

have you got?” Well, I’ve got the wines on the table clearly labelled Sauvignon Blanc,

Almost as infuriating is being asked to pour

Merlot, Pinotage...

my best wine, or which wine I would suggest.

Suggest for what? Pole dancing, water-

At times I fail to remain calm. Some years

skiing? This is not because I cannot choose

ago a man in his late twenties or early

between my “children”. I definitely have

thirties asked what he was supposed to

favourites though I doubt this qualifies them

taste in, I think, our Merlot, our most popular

as my best wines, nor is it a certainty that

wine. I tried to tell him he should trust his

they will be your favourites too. If by best,

taste. I don’t think it’s important to taste

what is in fact meant, is my most expensive

anything specific (wet socks, canned

then that is just as big a problem for me, and

asparagus?) and that it is more about

perhaps more offensive. In such instances I

the overall impression and whether the

tend to pour the cheapest wine, or the one I

wine is to your taste. Let’s face it, it’s just a

Let's face it, it's just a beverage, meant to give pleasure, IT CANNOT SOLVE THE PROBLEMS OF THE WORLD.

beverage, meant to give pleasure, it cannot

little different. Perhaps they go to find out

solve the problems of the world. Well, the

not just whose beer they particularly like,

discussion with the young man ended badly.

and which one of the range is their personal

He began firing back angry comments

favourite, but also to find out whose story

and eventually, having not succeeded in

and passion most resonates.

changing my mind, told me how terrible he thought the wine was before abruptly

As for wine, I’m sure those questions are not

turning and walking away. Could he not just

answered by asking which is the best, the

have done that at the beginning?

most expensive, or the suggested one.

Are you beginning to understand why I’m no

I participate in wine shows because I

longer that crazy about wine shows?

love what I do and am grateful for the opportunity to show my wines, and that I

I do think some people might go to a beer

support them. I am not offended if you do

festival to get drunk. Ditto for wine, sadly,

not like them. I do just ask for a bit of... not

and I admit I don’t care for such people.

respect, why should I, but maybe just a bit

But I suspect that a beer lover goes to a

of thoughtfulness, or grace. The number of

festival to talk to the brewers, understand

quality exhibitors at wine shows have been

their goals and philosophies and hear their

steadily dwindling, not only for the reasons

stories, to try to work out why their beer is a

I’ve mentioned.

KALEidoscopic health benefits Recipes by Juliette Mudaly Recipe photography by GINJA

food We live in a fast paced world where nearly everything is instant, or as close to it as possible. Breakfast has been reduced to smoothies, whilst dinner usually consists of whatever is quickest to cook. This is why it has become increasingly important to ensure that whatever you are putting into your body is healthy, nutritious and suits your busy lifestyle.

on the planet! When shopping for kale, look for firm, deeply coloured leaves and moist, hardy stems. The leaves should look fresh and unwilted. Make sure to look out for browning, yellowing or small holes in the leaves. Smaller sized leaves tend to be more tender and have a milder earthy flavour. Alternatively plant your own kale during the spring and enjoy throughout summer. You'll be surprised at how easily it grows. Just remember that heat tends to make the leaves more bitter, whilst frost gives it a sweeter taste.

Fortunately for us, kale fits that description and a lot more. This

For storage purposes, place in a plastic

beautifully curly, leafy green vegetable

storage bag, ensuring that you remove as

belongs to the cabbage, collard and

much air from the bag as possible. Stored

Brussels sprout family, and most

in the refrigerator it will stay fresh for up

definitely lives up to their reputation

to 5 days, after which the longer it is kept

for being highly nutritional, low in

stored the more bitter it will become. Try

calories and having increased health

not to wash the kale before you store as

benefits. Take for example kale's risk-

exposing it to water will increase the risk

lowering benefits for cancer, which has

of spoilage.

recently been extended to at least five different types of cancer. Surprisingly,

This versatile veg is something you

kale provides you with more special

should add to the shopping trolley on

cholesterol-lowering benefits if you cook

a regular basis, and with the number of

it by steaming as opposed to boiling or

ways that it can be prepared, there is

baking. This doesnâ&#x20AC;&#x2122;t mean to say that it

little chance you will grow bored with

loses its nutritional value entirely. It will

this superfood any time soon. Take a

take a lot more than that to knock it off

look at some of these deliciously enticing

the list of the most nutrient dense foods

dishes, accompaniments and snacks.

food

â&#x20AC;&#x153; This beautifully curly, leafy green vegetable belongs to the cabbage, collard and Brussels sprout family, and most definitely lives up to their reputation for being highly nutritional,

low in calories and having increased health benefits.

Kale Chips EASY Makes: 1 BATCH Prep time: 5 MINS

Kale and pistachio pesto with

Cooking time: 24 MINS

Roasted Garlic

Ingredients

EASY

1 bunch curly kale

Makes: 375 ML

About 30 ml olive oil

Prep time: 25 MINS

Sesame seeds, to taste

Cooking time: 20-30 MINS

Celery salt, to taste

Ingredients

1. Preheat the oven to 160째C, using

100 g curly kale, washed and

the convection settings.

de-stemmed

2. Remove the stems and tear the

100 g pistachios, shells removed

leaves into large pieces. Wash and

60 g sunflower seeds

thoroughly dry the leaves.

150 - 170 ml olive oil

3. Evenly toss with olive oil and

4 medium roasted garlic cloves

season.

Pecorino shavings, to taste

4. Spread kale in a single layer

Zest of 1 small lemon

on a baking tray and sprinkle with

Juice of 2 lemons

sesame seeds. Bake for 12 minutes,

Salt and freshly ground pepper

then turn them over and bake for an

to taste

additional 12 minutes to bake both sides evenly.

1. Place all the ingredients in a

5. Allow to cool for a few minutes

food processor, mix and then blitz

before removing from tray.

until well blended.

2. Adjust the seasoning to taste. Serving suggestion: Add the pesto to pasta or use as a sandwich spread.

food

Kale and berry

Detox Smoothie EASY Makes: about 600ML Prep time: 10 MINS Cooking time: 2 MINS

Ingredients 750 ml curly kale, firmly packed 15 - 20 strawberries, fresh or frozen 300 g blackberries, fresh or frozen 300 ml Greek yoghurt 60 ml water 45 ml honey Place all the ingredients in a blender and blitz until well blended. Chefâ&#x20AC;&#x2122;s note: This smoothie is great as a meal replacement. Start your day with a boost of energy!

Kale and Prawn Salad with a Sweet

Cashew Dressing EASY Serves: 6 Prep time: 30-40 MINS Cooking time: 10 MINS

Ingredients

cabbage in the red wine vinegar,

For the salad

sprinkle with caster sugar and fold

1 bunch curly kale, de-stemmed

in until well combined. Set aside

and roughly chopped

until needed.

130 g red cabbage, finely sliced

2. SautĂŠ the prawns in olive oil

80 ml red wine vinegar

with roasted garlic. Add the lemon

15 ml caster sugar

juice, Tabasco, adjust seasoning

400 g prawns, peeled and

and toss then set aside until

deveined

needed.

15 ml olive oil 2 roasted garlic cloves

dressing

10 ml Tabasco sauce (chipotle

Place the cashews, olive oil, maple

flavoured)

syrup, white wine vinegar and

10 ml fresh lemon juice

seasoning in a blender and blitz

1 avocado, sliced

until well blended.

Pecorino shavings, optional Salt and freshly ground pepper to

To assemble

taste

1. Massage the dressing into the

For the dressing

kale leaves.

(Makes about 400ml) 300 g cashews 250 ml olive oil 60 ml maple syrup

2. Strain the red cabbage, add the thin strips to the kale and toss.

3. Add the prawns and avocado slices.

60 ml white wine vinegar

4. Add dressing as desired serve

Salt and freshly ground pepper to

and enjoy

taste Chefâ&#x20AC;&#x2122;s note: If extra texture is SALAD

1. Place the finely sliced red

desired, do not blend the dressing too much.

drinks

Good news! A buzz of excitement emanates from the Cape winelands. After years of conservatism there is a ‘revolution’ in the industry new grape cultivars, innovative winemaking, natural wines, ground breaking blends, old vines…

ROUSSANNE

Join the growing band of savvy wine drinkers

Enjoy it with avocado tempura, the avocado's

and expose your palate to new experiences.

richness balancing the wine's acidity whilst

[pronounced roo-SAHN] Roussanne gets its name from the French word roux (reddish brown/russet), which describes the colour of the berries. It can make rich wines with honeysuckle, pear, mandarin and orange flavours and has the firm acidity to ensure balance and to make a good blending partner for Grenache Blanc or Viognier.

giving the apricot and peach flavours of the Start with the white Rhône varieties, i.e.

wine full rein to express themselves.

Viognier, Roussanne, Grenache Blanc and Marsanne. They are already making

Ken Forrester Barrel Selection

mouthwatering blends with Chenin Blanc but

Roussanne 2013

they are starting to strut their stuff as single

Ken's wine has a floral perfume with gorgeous

varietals. It would be a shame not to try them.

layers of both citrus and tropical fruits, subtle oak and gentle spices. The lime fresh acidity

As Ken Forrester points out: "the Cape

gives the impression of richness on a fine

climate is strictly Mediterranean (long, dry

mineral spine.

summers and mild, wet winters)". So surely Mediterranean varieties such as our 4 Rhône

Ken's food match: smoked fish or chicken,

whites should thrive here.

anchovies on the grill or even a tangy Caesar

Words by Allan Mullins

White Rhône

varieties

salad. Simonsig Cultivar Selection Roussanne 2014 Simonsig cellarmaster, Johan Malan, has been intrigued by Roussanne ever since he tasted the wine on a trip to California at the age of 7. He called his first bottling in 2012 "The Russety One" and it was a 5 star wine in Platter's Wine Guide. His 2014 has fragrant citrus blossoms, a creamy palate and gentle

viognier

grenache blanc

roussane

â&#x20AC;&#x153;

Join the growing band of savvy wine drinkers and

twist of lemon peel and striking minerality.

expose your palate to new experiences.

Chris' food match: mild Thai curries, as the

oak spice.

and chilli.

has low acidity and Chris says that the wine

wine's acidity offsets the coconut richness

should balance "texture, crunchy fruit and Johan's food match: a delicate fish like

stony minerality".

fresh sole in lemon butter, or grilled rainbow

KWV The Mentors Grenache Blanc 2014 A shimmering light yellow in the glass.

trout with roasted almonds

Both my featured wines have chalked up

Delicious flavours of apricot, lemongrass

5-star ratings in the Platter wine guide-

and light toast, introduce a firm palate with

GRENACHE BLANC

certainly an indication of the grape's quality

a silky viscous texture and a long lingering

[Pronounced GREH-nash-blahnc]

potential.

finish. This wine should be served with

The Foundry winemaker, Chris Williams,

poached salmon or prawn risotto.

cites the Cape's reliable climate and

The Foundry Grenache Blanc 2014

abundance of decomposed granite soils

Has aromas of concentrated stonefruit

VIOGNIER

(ideal for Grenache Blanc) as the reason for

(peaches and nectarines), white flowers and

[pronounced VEE-ohn-yay]

his enthusiasm for the variety. The grape

oak spice, whilst the palate has bright fruit, a

Viognier is an aromatic variety with peach

drinks

“ Marsanne is a challenging variety as it

can be very rich and has low acidity. It blends well with our other 3 Rhône varieties.

and apricot fruit, enticing floral notes and

to see more winemakers taking on the

subtle spice. It is essential to harvest the

challenge.

grapes at perfect ripeness - pick too early and the wine will be dull, too late and the

Bellingham The Bernard Series Whole

wine will be flabby, oily and alcoholic.

Bunch Marsanne 2014 A tribute to Bernard Podlashuk, a

Viognier is a sought after blending partner

legendary and innovative pioneer of the

as it adds fruit and spice to white blends

South African wine industry and founder

and a fragrant perfume with softer tannins

of Bellingham.

to Syrah. Winemaker Niel Groenewald has used Creation Viognier 2015

natural wild fermentation and gentle

The Viognier from this energetic Walker

whole bunch pressing to enhance the

Bay winery is not oaked so as to allow a

wine’s character and retain delicate

pure expression of the variety's typical

elegance. Lemon gold brilliance, intense

peach and apricot fruitiness. The cool

fruit, ripe white peach and dried apricot

maritime climate ensures palate elegance

fills the mouth with a sensual texture,

which balances natural acidity.

creamy with a tangy spiciness. Complex, but with definite ageing potential.

Creation food match: Apricot Almond Tart

marsanne

with popcorn ice cream.

Niel's food match: "a hefty lamb rump on an open fire, the acidity and texture break

Eagles Nest Viognier 2015 .

through the fat and leave your mouth

Eagles Nest's super-cool vineyards are a

watering for another sip".

result of their location, high on the crest of Constantia Nek pass and their close

Leeuenkuil Marsanne 2015

proximity to False Bay. Winemaker Stuart

10% Roussanne has been added to the

Botha enthuses about "aromas of fresh ripe

wine to ensure acidity, and 8 months in old

mandarin skins, orange blossom and white

5000lt French oak barrels has rounded

pear". Try this wine with salmon sashimi.

out the wine giving it a soft, supple texture.

MARSANNE

Winemaker Pieter Carstens says of the

Marsanne is a challenging variety as it can

flavours: "White ginger flower, ripe tropical

be very rich and has low acidity. It blends

fruits, and hints of vanilla" and suggests

well with our other 3 Rhône varieties but,

pairing with springbok shanks with

on tasting the two delicious wines below

mashed potatoes and a creamy mushroom

(the only two in South Africa) I would like

sauce.

Subscribe and win!

Subscribe to GINJA Food & Lifestyle Magazine for 12 editions and stand a chance to

WIN a trip for TWO to the luxurious, family-friendly Fancourt Hotel Enjoy two nights B&B in one of their tastefully designed suites. It is the perfect base from which to explore the picturesque Garden Route, including wine estates, adventure trails, extreme sports and even three Gary Player designed golf courses, (T's & C's Apply).

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SEE OUR SUBSCRIPTION DETAILS ON PG 77

Book review IN

MY KITCHEN

Herman Lensing is the very talented and

the personality that has drawn so many

creative food editor of the award-winning

English readers to my first Voorskoot.

SARIE magazine. He is a born foodie and loves anything to do with food. Renowned

G: You have had classical training as a chef,

for his simple, easy recipes using everyday

yet your approach to food in SARIE and the

ingredients, his food is characterised by

book is quick and easy. Does one need the

loads of flavour.

classical know-how to take the easy route or can anyone cook?

Herman’s first English book, In my Kitchen, has recently hit the shelves and GINJA asked

H: I always tell people not to be scared of

him a few questions about it.

the kitchen. Too many TV chefs have made people too scared to cook. The kitchen and

Herman Lensing Published by NB Publishers Price: R 295

GINJA: Herman, your first book,

cooking is a labour of love, and for me the

Voorskoot, was very successful. Why did

concept of fear is not the connection I have

you decide to do an English version of your

emotionally with food. So no, when you

second book, Nog ‘n Voorskoot ?

cook my recipes, I encourage you to pour a glass of wine, put on nice music and enjoy

HERMAN: Cooking, for me, is the only way

the process - we can all cook!

I believe we can make the world a better place. When I published my first book

G: What would you want for your last meal

Voorskoot, I never anticipated its success.

on earth?

I received numerous requests to publish it in English, as people were unable to find

H: Homemade bread with loads of unsalted

an English book that speaks to them in the

butter and fig jam like only my mother can

way that Voorskoot did. So when I started

cook, and of course handfuls of mature

to write Nog ‘n Voorskoot, I couldn’t not

cheddar on top. And I hope I can have this

share my love for food in English too. The

meal with my friends and loads of G&T.

book is still true to my DNA, with words like Ouma and Slap Hakskene giving the book

G: What, in your view, is a must have in

food

Marrowbones with a Parmesan Crust and Apple Salsa

â&#x20AC;&#x153; I always tell people not to be scared of the kitchen. The kitchen and cooking is a labour of love, and for

me the concept of fear is not the connection I have emotionally with food.

“ every kitchen? H: A very sharp knife, good pots and lots of love. G: What advice would you give a person wanting to become a chef? H: Being a chef is hard work and requires long hours. But nothing is more satisfying than cooking a great plate of food and seeing the expression on the guests’ faces the moment you serve it to them, seeing just how happy they feel. Always remember when you cook that it’s not just food you’re making, you’re serving a little piece of yourself and you have the opportunity to change someone’s life. G: If you weren’t a foodie, chef and author, what would you want to be? H: I would love to be an actor, singer or dancer. In my dream I would be dancing on Broadway in New York in a big musical like

Chicago, but sometimes when I hear myself sing and look at my dance moves, I think I will stick to cooking!

Marrowbones

with a Parmesan Crust and Apple Salsa

nothing is more satisfying than cooking a great plate of food and seeing that moment

on the guests’ faces when you serve it to them.

food enough for 8

1. Preheat the oven to 180 °C. Place the marrowbones in a roasting pan and pour

The first time I ate marrowbones

over the stock. Cover the pan with foil,

prepared this way was in a restaurant in

place in the hot oven and roast for 20

Paris, France. It was Christmas day and

minutes.

I was with my parents – it was freezing

2.Make the crust while the

outside but the warmth of the red wine

marrowbones are roasting: Mix the

and good conversation made it one of

garlic, thyme, breadcrumbs, Parmesan,

those days that you wished could go

lemon rind and parsley together. Add the

on forever. That is why I make this dish

butter and mix well. Season to taste with

often, with lots of love and patience,

salt and pepper.

so that those who get to eat it can also

3. Remove the roasting pan from the

experience that life is a wonderful

oven and spoon some of the buttery

thing.

crumbs over each marrowbone. Return

Ingredients 12 halved marrowbones – ask your

to the oven and bake for another 10–15 minutes or until the crust is golden brown and crisp.

butcher to halve them lengthways, just as

4. Make the apple salsa while the

in the photo

marrowbones are back in the oven:

750 ml beef stock

Core the apples and dice very finely.

4 cloves garlic, finely chopped

Place the apples in a mixing bowl and

3 sprigs thyme, finely chopped

add the onion, coriander and chilli.

100 g breadcrumbs

Add the lemon juice and rind and mix

100 g Parmesan cheese, finely

through. Season well with salt and

grated

pepper.

Grated rind of 2 lemons

5. Serve the hot marrowbones with the

1 handful finely chopped fresh parsley

apple salsa.

100 g (110 ml) butter, melted

MY MOM's brown chicken

Salt and freshly ground black pepper

Herman says

For the apple salsa

If you have guests who are vegetarian

4 green apples

or who don’t eat marrowbones, simply

1 red onion, very finely sliced

roast large brown mushrooms in the

1 handful finely chopped fresh coriander

same manner: first in the stock and then

1 red chilli, finely chopped

with the Parmesan crust. It’s just as

Juice and grated rind of 1 lemon

delicious!

food

My Mom’s Brown Chicken - all

dolled up

and sprinkle with the thyme.

4. Cover the pan with foil and bake for

30 minutes. Remove the foil and bake for another 15–20 minutes or until the chicken is golden brown and cooked.

5. Serve with buttered green beans

foundation of this recipe is its simplicity and how quick it is to prepare – trust me, you’ll be making this time and again!

Ingredients 600 g (500 ml) chocolate spread

enough for 6

(see below).

This is midweek food, inspired by my

Herman says

120 g (215 ml) cake flour

mom. I’ve added a new twist to the

Green beans cook quickly and are

250 g fresh or frozen raspberries

dish with the inclusion of wholegrain

delicious with white instead of black

mustard. This is comfort food at its best:

pepper. Prepare as follows: Blanche

1. Preheat the oven to 180 °C. Mix the

it soothes heartache, fills you up when

400 g French green beans for 3 minutes

chocolate spread, eggs and cake flour

you’re hungry and is the perfect dish for

in boiling water – these are the thinnest

unexpected guests.

of the types of green beans. Drain. Heat

2. Line a 30 x 12 cm loose-bottomed

120 g (125 ml) butter in a large frying

cake tin with baking paper and grease

pan. Add 2 chopped cloves garlic and

with nonstick food spray. Pour the

8 chicken portions of your choice

fry for 2–3 minutes or until the garlic

mixture into the cake tin and spoon the

8 baby onions

starts to brown. Add the beans. Season

(Nutella) 4 eggs

Ingredients

together until smooth.

berries on top.

4 cloves garlic, coarsely chopped

very well with white pepper and salt. Fry

3. Bake for 25–30 minutes or until set.

Salt and freshly ground black pepper

for another 3 minutes or until the beans

Leave to cool and then turn out. Slice

60 ml wholegrain mustard

are heated through.

and serve.

20 ml ground coriander 500 ml beef stock 250 ml white wine 4 sprigs thyme, chopped

1. Preheat the oven to 180°C. Place the

Nutella and Raspberry

Do you like to experiment in the kitchen? If so, then add 200 g finely chopped dried mango, 5 ml dried chilli

brownies

flakes and 5 ml sea salt to the brownie

chicken portions in a large roasting pan. between the chicken portions. Sprinkle

enough for 8

coffee. It’s delicious, particularly if you

2. Halve the onions and place them

the garlic over. Season well with salt and pepper.

3. Mix the mustard and coriander

Herman says

batter when you make it next time. Bake as above and serve with very strong like the combination of heat and bitter

I shared this recipe for the first time on Twitter at @HermanLensing. It’s

together and spread the mixture over

so ridiculously short that I’ve made

the chicken. Pour in the stock and wine

countless variations since then. The

coffee.

NUTELLA AND RASPBERRY BROWNIES

Baking Madness "It's always tea time"Mad Hatter Words, recipes and styling by Lungi Nhlanhla Photography by GINJA

food Let them eat cake... I am not the world’s best cake baker nor is it my favourite pastime, but give me a theme and I will run with it to the finishing line.

10 ml vanilla essence 4 large eggs 310 ml milk For the caramel icing 230 g cream cheese 1 tin Caramel Treat 1 large packet caramel popcorn

The great thing about these recipes is that they are so simple, but the end result looks as though you spent hours making masterpieces, and combining some

Cake

1. Preheat oven to 180°C. 2. Grease and prepare a bundt cake tin (a distinctive ring shaped tin).

interesting flavours, the result is melt in

3. In a bowl, cream the butter and sugar

the mouth explosions of taste. Let’s go

until pale, fluffy and almost doubled in

mad and bake away to create some mad

size.

hatters cakes, each one looking better on

4. Add the flour, baking powder and salt

the inside than the outside.

and fold into the mixture.

5. In a measuring jug, combine the

vanilla, eggs and milk and beat until well

Caramel Popcorn

combined. Fold the milk mixture into the flour mixture to form a smooth and lump

Cake

free batter.

Makes: 1 bundt cake

bundt cake tin and bake in the oven for

Prep Time: 30 mins

35 – 40 mins until cooked through and

Baking Time: 40 mins

golden.

Ingredients For the cake 250 ml butter, softened 625 ml caster sugar 810 ml cake flour, sifted 15 ml baking powder 2,5 ml salt

6. Pour the batter into the prepared

food

â&#x20AC;&#x153; Combining some interesting flavours to give you melt in the mouth explosions of flavour. Letâ&#x20AC;&#x2122;s

go mad and bake away to

create some mad hatters cakes each one

looking better on the inside than the outside.

7. Remove the cake from the oven and allow

Zest of 1 lemon

to cool slightly in the tin before turning out to

10 ml vanilla extract

cool completely on a wire rack.

250 ml milk 180 ml vegetable oil

Icing

1. In a bowl whisk together the cream

4 eggs For the icing

cheese and Caramel Treat until well

250 g cream cheese, softened

combined.

250 ml icing sugar

2. Place in the fridge until ready for use. 3. Once the cake has cooled completely spread the icing over the cake. 4. Immediately before serving fill the central hole with caramel popcorn and sprinkle more on top.

15 ml caramel essence Poached Pears

1. In a saucepan, combine all the ingredients and place the peeled pears inside.

2. Simmer over a low to medium heat for 45 mins - 1 hour until pears begin to soften.

3. Remove and set aside to cool.

Peak-a-boo Cake Makes: 1 loaf tin cake Prep Time: 1 hr Baking Time: 40 mins

Ingredients

N.B. Preserve the poaching liquid. Cake

1. Preheat oven to 180Â°C. 2. Grease and line a loaf tin. 3. In a bowl, sift together the flour, baking

powder and sugar

For poached pears

4. Stir in the lemon zest. 5. In a small jug, combine the vanilla, milk,

3 pears, peeled

vegetable oil and eggs. Whisk until well

10 ml vanilla extract

combined.

60 ml caster sugar

6. Pour the wet ingredients into the sifted

15 ml cinnamon

dry ones and whisk to form a smooth, lump

750 ml late harvest wine

free batter.

250 ml water

7. Place the cooled pears in a row in the

For the cake

prepared cake tin.

625 ml flour 12,5 ml baking powder 500 ml caster sugar

8. Carefully pour the cake batter around the pears.

9. Place in the oven and bake on the middle

rack for approximately 40 mins until baked through. Icing

1. In a bowl, beat the cream cheese and icing sugar together to a smooth consistency, beat in the caramel essence.

2. Heat the poaching liquid over a medium to high heat. Bring to the boil, reduce the mixture by half to achieve a syrupy consistency, allow to cool slightly.

3. Remove the cake from the oven once cooked and allow to cool completely on a wire rack. Spread the icing over the top of the cake and drizzle with the syrup.

food Triple Chocolate

4. Add the flour, baking powder and salt and

Peanut Butter Cake

fold into the mixture.

Makes: 1 cake

6. Fold the milk mixture into the flour mixture

Prep Time: 30 mins

to form a smooth, lump free batter.

5. In a measuring jug, combine the eggs, vanilla extract and milk and beat until well combined.

Baking Time: 35 min

Ingredients For the cake

7. Divide the mixture evenly between three

bowls.

8. Fold the dark chocolate into the first bowl

until well combined.

250 ml butter, softened

9. Fold the milk chocolate into the second

500 ml caster sugar

until well combined

750 ml cake flour, sifted

10. Fold the white chocolate into the last

15 ml baking powder

bowl until well combined.

2,5 ml salt 4 large eggs 5 ml vanilla extract 250 ml milk

11. Pour the batters into the three prepared cake tins.

12. Bake in the oven for 30 â&#x20AC;&#x201C; 35 mins until cooked through and golden.

200 g dark chocolate, melted

13. Remove from the oven and allow to cool

200 g milk chocolate, melted

slightly in the tin before placing on a wire rack

200 g white chocolate, melted

to cool completely.

For the peanut butter frosting 250 ml butter softened 750 ml icing sugar, sifted 500 ml crunchy peanut butter 80 ml milk 100 g dark chocolate, melted Cake

Peanut butter Frosting

1. Beat the butter and sugar together until smooth.

2. Fold in the icing sugar, peanut butter and milk.

3. Place into the fridge until ready to use. 4. Level each cake using a sharp bread knife. 5. Place a few tablespoons of the frosting

1. Preheat oven to 180Â°C. 2. Grease and line 3 round 20 cm

between the layers of the cake.

cake tins.

top of the cake as desired.

pale, fluffy and almost doubled in size.

chocolate.

3. In a bowl, cream the butter and sugar until

6. Use the remaining frosting to decorate the 7. Finish off by drizzling with melted dark

junior

Something's FISHY They say that a change is as good as a

130 ml fresh cream

holiday. Making a change with your meals

For the topping

can produce pleasant surprises, or nasty

80 g white chocolate, roughly chopped

shocks for your unsuspecting family or

40 ml fresh cream

guests. Dessert for dinner, or breakfast

For other sushi shapes

at noon? Fool those around you with

4 Boudoir biscuits

chocolate sushi... a deliciously deceiving

50 g desiccated coconut

dessert that confuses the eyes, but

Any sweets for decoration (e.g.: wine gums,

appeals to the palate. This realistic

Astros, fish sweets etcâ&#x20AC;Ś)

looking sushi is easy to make, which is a good thing as they will most definitely come back for more.

SUSHI BASE

1. Remove the filling of the chocolate biscuits if required so that you just have

Chocolate SUSHI EASY | Makes: 2 ROLLS (+-30cm each) Prep time: 40 mins Refrigeration time: 40 mIns

the biscuits (for example if you are using Oreos).

2. Place the biscuits in a food processor and blitz until they resemble fine bread crumbs.

3. Place the milk chocolate in a small deep bowl, add the cream and microwave

Ingredients

on medium for 1 minute. If the chocolate

For sushi base 270 g dark chocolate biscuits 240 g milk chocolate, roughly chopped

30 seconds. Stir until well-combined.

is not fully melted, microwave for a further

4. Add the chocolate cream mixture a

junior

the mixture and roll back and forth to give it a firm cylindrical shape about 3cm in diameter. Roll in the wax paper, and freeze for about 10 minutes. Once it has firmed

“

up, roll out again to smooth the shape, refrigerate for 30 minutes until firm enough to work with. TOPPING

1. Place the white chocolate in a small deep bowl, add the cream and microwave for 1 minute. If needed microwave for an additional 30 seconds.

a deliciously deceiving dessert

that confuses the eyes, but appeals to the palate. This realistic looking sushi is easy to make, which is a

good thing as they will most definitely come back for more.

To assemble

1. Cut the ends off the sushi roll, and set aside for later use, see below. Then cut the roll into small pieces measuring 2cm and cut a few measuring 4cm. Put a little of the melted white chocolate on top of each sushi piece and sprinkle with desiccated coconut. Let your imagination loose as you decorate, set aside until chocolate has set.

2. Cut the Boudoir biscuits into 3cm pieces coat in melted white chocolate and roll in desiccated coconut. Decorate as desired.

3. Some ideas! Using a pair of scissors, cut wine gums into small cubes to give the

little at a time to the biscuit crumble. Mix

appearance of vegetables, use fish sweets

until the slightly wet mixture holds its

and Astros to give a caviar illusion etc…

shape when pinched.

Using a rolling pin, roll out the leftover

5. Empty the mixture onto a piece of wax

sushi dough, cut into thin strips and

paper, spreading out into a “sausage”

refrigerate. These strips will be used as

shape. Wrap the wax paper tightly around

“seaweed” to wrap over the sushi.

great reasons to

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UPLIFTING approach Words by Dr. Carel-Piet van Eeden, Ph.D. Holistic Life Counseling.

I have been struggling with depression

the cause of the imbalance and treating

metabolism. Two of the most well-known

for most of my life. Many people

it with lifestyle changes and a gentler,

supplements to aid with dopamine levels

who know me would disagree since

natural approach. This worked for me.

are Tyrosine and Ginkgo Biloba. Food

depression is not something that is

sources that could help with dopamine

apparent when you meet a person.

We started off by cutting sugar, wheat

levels are cottage cheese and leafy

After being on antidepressants for quite

and aspartame from my diet. To that

vegetables.

some time, I met Dr. Craige Golding –

we added a good probiotic. I was very

specialist physician and chairman of

excited to learn that I could make my

Norepinephrine is the neurotransmitter

the Foundation for the Advancement of

own probiotic drinks – kombucha and

that focuses on attention, vigilance,

Integrative Medicine.

kefir. The range of different flavours and

blood pressure and the sympathetic

recipes one can use is quite astounding!

nervous system. To lower the

Dr. Golding taught me that there is no

We also added some nutraceuticals –

levels of norepinephrine, one

“one-size-fits-all” approach when it

concentrations of natural extracts for

could take theanine which

comes to integrative medicine. Each

the most part. Since each person would

is a green tea extract.

person is treated as an individual and

have their own set of supplements, let me

Glutathione might also

as such their treatments could vary

rather share in broad strokes what one

help reduce excess

considerably. Integrative medicine is not

could include for depression. Although

norepinephrine and anxiety.

against allopathic medicine at all – it is

most of the supplements mentioned

The theanine was

pro whatever treatment is best for the

are available over the counter or even at

something that changed

individual.

health shops, always remember though

my life for the better.

to do this with the guidance of your Prescribing an antidepressant is standard

health professional.

procedure for depression, whereas

Acetylcholine is usually linked to

integrative medicine looks to restore

There are five main neurotransmitters,

memory, learning and

the balance of brain chemicals. Instead

or “molecules of behaviour”, including

information processing.

of trying to suppress the symptoms of

dopamine, norepinephrine, acetylcholine,

If one has too much,

the brain chemical imbalance, we took a

GABA and serotonin.

you might find yourself with

different approach and started looking for

Dopamine works on motivation and

loss of concentration and burnout. A

deficiency in acetylcholine can be a

Too much of it produces anxiety and

factor in loss of creativity and memory

feelings of inferiority, whilst a deficiency

loss. Supplements that can help are

produces poor sleep, exhaustion,

taurine and coenzyme Q10.

sugar and carbohydrate cravings and irritable bowel syndrome. To balance

GABA functions as a mood regulator.

serotonin, physical activity is invaluable.

An excess brings about loss of control,

Supplementation with 5-HTP , folic acid,

while a deficiency causes tremors,

DHEA and vitamin D3 also helps with

recognise the feelings of depression as

anxiety and restlessness. To change

balancing.

they creep up â&#x20AC;&#x201C; and make adjustments

â&#x20AC;&#x153;

GABA levels, one could take vitamin B6, inositol or magnesium. Serotonin is our feel-good chemical.

in treatment as needed. Since my life is not something static, my neurotransmitters are also in a state of

Depression is not something one has

constant change. It is thus important to

to accept as a part of life â&#x20AC;&#x201C; there is hope!

since my life is not something static, my neurotransmitters are also in a state of constant change. It is thus important to recognise

the feelings of depression as they creep up- and make adjustments in treatment as needed.

beef STEW WITH HERB DUMPLINGS

Words and recipes by Franc存ois Ferreira Photography by Kelvin Saunders

DUMPLING

nostalgia

food

“ Many moons ago dumplings were the order of the day when preparing stews and soups. Their disappearance from the family menu is not so recent that Tim Noakes can be blamed. So just to make sure even the banters remember their roots, let’s revisit Gran’s kitchen this edition and see where and how a good old dumpling can still add that nostalgic touch to a rich meaty dish. Or sinful dessert.

Let’s revisit Gran’s kitchen this edition and see where and how a good old dumpling can still add that nostalgic touch to a rich meaty dish.

There are two types of dumplings: savoury and sweet. The savoury version is dough or batter that is dropped on top of a soup or stew and cooked until soft and bread-like inside. Savoury dumplings can be stuffed with meat or cheese, or the dough mix can contain ingredients such as onions,

Beef stew with

Herb Dumplings

cheese, or herbs. Savoury dumplings are usually

Serves: 6

made with flour, such as all-purpose flour or a mix

Prep Time: 20 mins

of wheat and cornmeal, or other flours of your

CookING Time: 1 HR 50 mins

choice.

Ingredients

Sweet dumplings are quite different. The most

1 kg stewing steak, cubed

common varieties consist of fruit encased in

4 medium carrots, sliced

pastry and baked or cooked in sugar syrup, like the

2 celery sticks, sliced

traditional South African ‘souskluitjies’.

2 medium onions, sliced 1 can diced tomatoes with juices

Like many things, each household has its own

8 – 10 mushrooms, sliced

recipe and that recipe is determined by the tastes

180 ml red wine

of the people eating the dumplings. For example,

5 ml salt

some people make their dumplings with baking

5 ml dried thyme leaves

powder; others don’t. Some let the dough rest

5 ml dry mustard

after kneading and others not. Going through my

Pinch of pepper

Gran’s hand-written recipe books, I found these

60 ml water

recipes, reworked them slightly and hope you will

60 ml flour

enjoy the comfort a starchy dumpling brings.

For the herb dumplings

350 ml self-raising flour

and meat are tender.

Large pinch of dried thyme leaves

3. Combine water and flour to make a slurry

Large pinch of dried sage leaves, crumbled

and gradually stir into the beef mixture. This

Large pinch of dried rosemary, crumbled

will thicken it slightly.

125 ml milk

1. In a large saucepan, combine the stewing steak, carrots, celery, onions, tomatoes,

4. For herb dumplings, mix the self-raising flour, thyme, sage, and rosemary. Stir in the milk with a fork until the mixture is moistened.

mushrooms, wine, salt, thyme, mustard, and

5. Drop dough spoonful by spoonful onto

pepper.

hot beef stew mixture.

about 90 minutes or until the vegetables

to 35 minutes or until toothpick inserted in

2. Bring to the boil, cover and simmer for

6. Cover and cook on a higher heat for 25

centre of dumplings comes out clean.

ouma's souskluitjies

Oumaâ&#x20AC;&#x2122;s Souskluitjies

(Cinnamon Dumplings) Not the most elegant dessert, but perfect for cold winter evenings, the ultimate comfort food. Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins

Ingredients 375 ml flour 5 ml baking powder Pinch of salt 180 ml butter

food 2 eggs

fluffy.

30 ml sugar

4. Mix the beaten eggs into the flour mixture.

Water

Stir the mixture lightly with a spoon. Do not

1 stick cinnamon

over mix!

Cinnamon sugar for sprinkling

5. Pour water into a saucepan, about 5cm

125 ml melted butter

deep, add the cinnamon stick and bring to the

1. Sift the flour, baking powder and salt together.

2. Rub the butter into the flour with your fingers until it has a crumbly texture.

3. Beat the eggs and sugar until light and

boil.

6. Spoon teaspoons of the dough into the boiling water. Simmer over a low heat for about 20 minutes, covered. Check the temperature so that a slow simmer is maintained. Try not to lift the lid too often.

LAMB STEW WITH parsley DUMPLINGS

7. Remove the dumplings with a slotted spoon and arrange on a serving platter.

8. Sprinkle liberally with cinnamon sugar and drizzle with the butter.

9. Leave the dumplings to stand for a few minutes to give the sugar time to melt, serve at once.

easy chicken & dumplings

Lamb Stew with

Parsley Dumplings

Serves: 6 Prep Time: 25 mins CookING Time: 2 HRS 10 mins

Ingredients 15 ml vegetable oil 1 kg leg of lamb, cubed 1 L lamb or beef stock Salt to taste Ground white pepper to taste 1 bay leaf 3 carrots, sliced 2 medium potatoes, peeled and cut into chunks 1 medium onion, sliced 250 ml frozen green peas, thawed 30 ml flour 45 ml cold water For the parsley dumplings 500 ml self-raising flour 180 ml milk

food

â&#x20AC;&#x153; Like many things, each household has its own recipe

and that recipe is determined by the tastes of the people eating the dumplings.

6. Spoon dumplings onto gently

5 ml salt

boiling stew, trying to keep the

Pinch of white pepper

dumplings on the meat and vegetables

500 ml flour

and not too far into the liquid.

5 ml baking powder

7. Cook slowly over low heat for 10

Pinch of salt

minutes, uncovered.

15 ml butter

8. Cover and cook 10 minutes longer over low heat or until toothpick

150 ml Amasi or buttermilk

inserted in centre of dumplings comes

1. Place the whole chicken in a large

out clean.

casserole dish and add the stock. Bring

9. Check the stew for burning on the

the stock to the boil, cover, and reduce

bottom of the pan whilst they cook, but

the heat. Simmer for about 90 minutes

be careful not to break up the dumplings

until the chicken is tender.

10. Serve as is or with a green salad.

2. Remove the chicken and let it cool slightly. Remove the bones and cut the meat into bite-sized pieces. Set aside.

5 ml dried parsley or 15 ml fresh parsley, finely chopped

1. Heat the oil in a heavy-bottomed

Easy Chicken &

3. Bring the remaining stock to the boil and add the white pepper.

4. In a bowl, combine the flour, baking

Dumplings

powder and salt. Cut in the butter until

2. Add the stock, salt and pepper (if

This is a peasant dish originating

5. Add the buttermilk, stirring

needed), and the bay leaf. Bring to

from the Eastern bloc countries and

with a fork until dry ingredients are

the boil then reduce heat; cover and

delicious in its simplicity. By adding

moistened. Turn dough out onto a well-

simmer for 90 minutes, until meat is

cooked vegetables such as carrots,

floured surface, and knead lightly, 4 or

tender.

celery and onions, it makes the perfect

5 times.

saucepan, brown the lamb cubes and pour off the fat.

3. Stir in carrots, onion, and potato;

one-dish meal.

cook for a further 20 minutes. Stir in the thawed peas.

4. Blend the 30 ml flour with the 45 ml water and stir into the stew. Cook until the stew begins to boil and thicken.

the mixture resembles coarse meal.

6. Pat the dough until it is about 2,5cm thick. Pinch the dough off in pieces of

Serves: 6

about 2-3 cm. Drop the dough, one

Prep Time: 20 mins

piece at a time, into the boiling stock,

CookING Time: 1 HR 30 mins

carefully stirring after each addition. Reduce heat and simmer for 8 to 10

5. Mix dumpling ingredients with a

Ingredients

fork until well moistened, but do not

1 whole chicken

occasionally. Stir in the cooked chicken

over mix.

1 L chicken stock

pieces and serve in bowls.

minutes or to desired thickness, stirring

cardiovascular protective abilities

dysfunction, is now being prescribed for its

(preventing heart attacks and/or stroke).

cardiovascular benefits.

We all know Citro-Soda, right? Well did

The downside to these “off-label

you know that Citro-Soda is wonderful for

indications” is that certain medications may

urinary tract infections, but in some cases,

cause addiction. Some of these include

should not be used in conjunction with

over-the-counter cough mixtures and pain

certain antibiotics prescribed for urinary

medication. Sometimes these can trick

tract infections? Why is this? Well one

you right into an addiction, without you

neutralises the other resulting in no healing.

even knowing it. Another negative might be patient doubt – “will this actually work?”

ARE YOU

being "fooled" by

medicine?

Another fascinating example, amitriptyline (an antidepressant) is also being prescribed

What is my opinion on these “Fooled

as treatment for various chronic and

Indications”?

neuropathic pain conditions, insomnia and IBS (irritable bowel syndrome).

As a pharmacist, I believe that all molecules have benefits, “off-label” benefits and

For the treatment of piles, doctors often

side-effects. And I believe that we have to

prescribe glyceryl trinitrate tablets (used

respect those properties. Don’t be fooled by

in the treatment of Angina), mixed with a

the ability of a medicine or molecule to treat

Words by Mario Botha

topical anaesthetic, to not only relieve the

a different disease or illness for what it was

symptoms associated with piles, but to also

originally designed to do.

Are you aware of it? The question is, how

partially heal the condition. It is your right as a patient to ask your doctor,

do you feel about it? Relax, it is not such a weird and wild phenomenon... and this is not

More examples include:

pharmacist or health-care worker about

an April Fool’s joke.

• Some antibiotic eye ointments work

the effects, side-effects and other effects

amazingly for small cuts or other skin

of the prescribed or suggested medicine. If

Let’s look at some examples that you might

injuries as a topical antibiotic and antiseptic

you don’t understand the prescription given

know and then we will progress to the ones

ointment.

to you, ask. If the medication doesn’t make

you probably don’t.

• Botox, used for years as a life-altering

sense, ask.

treatment for neurologic conditions, such

Aspirin (Acetylsalicylic acid / ASA) has

as post-stroke spasticity, is now more

Sometimes being fooled is not a bad thing…

been commonly prescribed for its pain,

commonly used for its cosmetic abilities.

But to fool a medicine, is sometimes a better

inflammation, and fever reducing abilities,

• Antibiotics in conjunction with

thing...

usually in concentrations of 100 mg and

contraceptives lower the contraceptive

higher. But, the very same molecule, at a

ability of some contraception pills.

* Factual accuracy is a general overview only. Discuss

dose of 100 mg and lower, has fantastic

• Viagra, commonly prescribed for erectile

any decision you want to make with a healthcare worker.

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exploring africa - Ethiopia African cuisine at it's best with John Aritho and Janine Douglas.

travel Flying a low cost airline always has its

working for rich Arab families in Dubai and

known advantages â&#x20AC;&#x201C;namely, low cost, no

Abu Dhabi who burst out in ululation and

frills flying and obviously its fair share of

clapping, signaling their safe arrival from a

agonies, noisy passengers, smaller planes

far land back to their motherland.

and smaller terminals than the regular jumbos.

My partner and I quickly went through the regular customs procedures in

On this beautiful Friday afternoon, the

the beautiful newly constructed and

Fly Dubai aircraft lifts off from Dubai en

impressive airport, in 30 minutes we were

route to the city of Addis Ababa which,

sitting in a cab, so beat up that we could

surprisingly, has some rather interesting

see the tarmac swishing by under our feet

and notable facts, such as one of

â&#x20AC;&#x201C; this was going to be an interesting stay in

the largest populations in Africa, the

Addis we thought to ourselves.

Headquarters of the African Union and the oldest churches known to man in Africa.

Finding accommodation is a story for

There is a claim that Jesus came from

another day but once we had our bags

Ethiopia which is one of the only countries

unpacked, we were out, scouring the

that has never been fully colonised by the

streets, for the famed Ethiopian food.

Western world.

Eateries packed the busy street that we were staying on but a familiar yet unusual

Ethiopia has always fascinated me and the

structure in nearby Burayu jutted out and

food always intrigued me as people have

claimed our eager hunt.

often referred to Ethiopian food as the tastiest food in Africa! That is an accolade

A restaurant built out of a retired Boeing

that can definitely be shared with North

737 captured our interest and we

African countries having Mediterranean

proceeded up the aircraft steps, drawn by

and Arabic influences on the food culture

the fragrant smell of Ethiopian spices.

such as Morocco, Tunisia, Egypt and Libya. Inside we were not disappointed, tables Landing in Ethiopia will always remain in

packed with locals busy enjoying large

my mind. The plane was filled with ladies

colourful platters of injera bread laden with

travel

several mounds of individual bean, meat and vegetable stews. We quickly ordered, our strategy being simply to have what everyone else seemed to be eating! It paid off as about 15 minutes later we were tucking into several flavour sensations. First a rich chicken stew doro wat, made with a marvelous red

berbere spice mix and a rich base of onion. Needless to say this dish has quite a kick. A flavour infused boiled egg finishes off this dish. I omitted to mention that all Ethiopian food is eaten with your hands! The sour bread, which is thin like a galette but spongy, lends itself to comfortable eating and serves as your utensil. We enjoyed scooping up the sauces with the warm injera. Next two vegetarian dishes mesir wat, red lentils in spicy

berbere sauce and gomen, cabbage, and kale greens, cooked in turmeric, paprika, ginger and garlic. I can only imagine a vegetarian’s idea of heaven! Then tibs, my personal favourite, which comes in several varieties, is basically meat sautéed with or without vegetables. On this occasion we enjoyed beef in a simple yet spicy sauce. And lastly Kitfo, not everyone’s cup of tea, but my partner, who loves tartare, thoroughly, enjoyed it. It consists of minced beef marinated in a spicy berbere and served with Ayibe, an Ethiopian cottage cheese. No Ethiopian meal is complete without the famous coffee ritual. This involves a lady roasting the coffee beans in the traditional way and serving strong thick coffee normally ‘eaten’ with popcorn for some strange

“ Ethiopia has always fascinated me and the food

always intrigued me as people have often referred to Ethiopian food as the tastiest food in Africa! reason. The coffee is boiled in a special clay pot called

‘jebena’ and the aroma is one of a kind. The aroma of the Ethiopian coffee just completes the meal experience, which has to be one of the best on the African continent. Rather than recipes, the best way to explore Ethiopian food is actually to go to an Ethiopian Restaurant since most of the ingredients are hard to source –

berbere powder or Injera, so here are a few things you should know about Ethiopian food and cooking that will help you look as though you lived in Addis Ababa in a past life; Berbere – This rich red chilli powder is a must for many Ethiopian dishes. It is not just chilli in the mix, there are lots and lots of beautiful spices making up this mainstay blend. Awaze – This is a hot paste used in cooking and served on the side as a condiment. Niter Kibe (or Kibbeh) – This is a type of spiced, clarified butter ghee, and is often used in Wots and other stews as well as in tibs.

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INJERA or ENJERA - This amazing sourdough flat bread is served with pretty much all Ethiopian foods. It is made with tef (teff) flour from a tiny grain that is gluten free. To make

injera or enjera is not easy, at first, needing overnight fermentation, but once you get the hang of it, itâ&#x20AC;&#x2122;s a breeze. Tef can be hard to get hold of but there are other ways of making

injera such as rice flour, wheat flour and so on. SHIRO - This ground chickpea or broad bean flour is very popular in Ethiopia. It can have many different types of spices and herbs added. KITFO - This is the steak tartare of Africa, very high quality minced or ground beef is either eaten completely raw or turned in a pan with hot butter. Often served with gomen (Collard Greens) and ayibe or aibe (cottage cheese), this dish is extremely popular. DORO WAT -Doro means chicken and wat (or

wet or wot) means sauce. This is the national

As we sit in the airport terminal waiting

dish of Ethiopia. A super slow cooked spicy

to board our plane to leave, the nostalgic

chicken stew using the famous berbere spice,

memories of great Ethiopian food make us

to give it its fantastic colour and flavour. A

wonder when will we be back?

huge amount (by Western standards that is) of finely chopped onion is used to create this

I smile as I know that there is never a shortage

masterpiece. Note, you cannot make this dish

of Ethiopian restaurants usually called

quickly, it is all about low - slow cooking.

either Habasha, Taste of Addis, or Abysinia (the original name of Ethiopia) in any self-

TIBS - The word tibs means to fry. In most

respecting city in the world...even Durban...

cases in Ethiopian cuisine it means dried fried

meat. There are many different types and

Follow me next time as we cross the Sahara to

styles of tibs.

the beautiful land of Senegal...

food

Chef Regan Wilson is back at Fancourt for the past three years and is responsible for the high standard of the food that customers experience. Q: We love our roast vegetables: potatoes, butternut, onions, sweet potatoes and carrots. What can I add (vegetable or other ingredients) to make it different? - Nicola Meyer A: Remember to add flavour enhancers such as garlic (roast whole heads to create a much more gentle garlic flavour), fresh herbs (use those with hardy stems and leaves such as rosemary) and spices (such as cumin and coriander). Pour alternate flavours such as orange juice over the veggies prior to roasting to give them a citrus hit. Q: They say smoked products are bad for you. Things like bacon being chemically smoked and what products are truly smoked. Are they really bad for me? If I smoke an angel fish on a weber, is it bad for me? - Heleen Niere A: Smoked fish can contain elevated levels of nitrates and nitrites, which are byproducts of the smoking

Ask a chef

Reagan Wilson Images supplied

process. The key is moderation; smoked fish

bottom when baked, how can I make them

should be enjoyed as a special occasion and not

evenly spread out? - Cheryl Baxter

as the norm.

A: Toss the blueberries in a tablespoon or two of flour from the recipe’s dry ingredients; this will

Q: I’m a working mom and often want my

stop them sinking during baking.

meals to be a quick and healthy fix. What will the difference be to my end meal result if I

Q: I want to make a hearty soup but in the past I

boiled instead of the recipe requirement of

have often got this skim of oil over the surface.

slow simmering, for example a beef stew?

Is there a way to reduce this when preparing my

- Donna Watkins

meal? - Michael Huttonson

A: Boiling is a faster method of cooking food but

A: Make sure that your ingredients are limited in

it has its drawbacks; it can destroy vital nutrients

terms of their own oil/fat (i.e. remove chicken skin

during the cooking process, and it can also result

from chicken pieces if making a chicken soup,

in proteins becoming tough. I would suggest using

remove visible fat from bacon etc.). Select cooking

a different method of preparation to keep meals

methods that do not require additional oil e.g.

healthy and quick; try steaming items wherever

steam veggies before pureeing, or use a pressure

possible.

cooker with stock instead of oil to cook proteins.

Q: A friend of mine recently made the best

Q: I’m a diehard lover of avocados, but I can’t

veggie salad and when asked how she kept her

eat a whole one by myself. When making

greens crisp and fresh she said she “shocked”

guacamole is there a way to preserve the colour

them. I want to know what she meant by this and

instead of it going brown and “off” so I can eat

what it does to the vegetables? - Nombuso Zulu

it the next day? - Kimberly Freese

A: Shocking refers to the immediate stopping of

A: I would suggest that you portion the avo up and

the cooking process of a food item by placing

only use half of it to make into guacamole. Leave

the item in iced water (in an ice bath) right after

the remaining avo flesh in the skin with the stone

removing them from the heat. For instance,

in as this also helps prevent oxidisation. Cover

blanche green beans in boiling water for 2

the remaining half tightly with cling film, making

minutes and then plunge into ice cold water; this

sure that the plastic touches the surface of the

stops the cooking process and keeps them crisp.

exposed flesh to limit exposure to air.

It also ensures that their colour is locked in to a brilliant green and doesn’t go brown.

Do you have a question that you have always wanted to ask a chef? you can look forward to

Q: Blueberries and chocolate chip muffins

having your questions, flops and wives' tale

are my favourite to eat when going out to my

mysteries, answered by a professional Chef.

local bakery. My question is, when I made

Send your question to press@ginjamedia.com

homemade ones the berries sank to the

and you could win if published.

STAND A CHANCE TO

WIN 6 BOTTLES OF DE KRANS CAPE VINTAGE RESERVE 2013

WORTH R1260 Tel: +27 44 2133 314

www.dekrans.co.za

8 garlic cloves For the pea puree 2 cups frozen peas, thawed (about 280 g) ¼ cup fresh mint leaves 1 garlic clove ½ tsp kosher salt ½ tsp fresh ground black pepper ½ cup extra virgin olive oil For the coconut foam 400 g coconut cream, full fat only 1 vanilla bean 1 leaf gelatine LAMB NOISETTE

1. Trim as much fat as possible from the skin side of the cut but go carefully over the flap. It needs to remain intact to allow you

Chef Regan Wilson's

Pistachio crust lamb noisette, OXTAIL RAVIOLI

with green pea puree, roast garlic pods, asparagus spears and coconut foam

to roll the meat, as you would a Swiss Roll. 1½ tsps kosher salt

You need a smallish sharp knife to do this, a

1 tsp cracked black peppercorns

boning knife is ideal, or ask your friendly local

1½ Tbsps extra virgin olive oil

butcher to prepare this part for you.

4 cloves garlic, crushed

2. Roll lamb in crushed pistachio nuts. 3. Heat a solid pan with a little oil. 4. When sizzling, cook the noisettes,

1 bay leaf

sealing one side, then turning.

1 large onion, diced 4 medium carrots, diced

1 can whole tomatoes, puréed

5. Don't overcook the lamb. 6. Keep it in a warm oven to rest before

Chopped parsley to serve

serving.

1 cup red wine

For the sauce OXTAIL

HARD | serves 4

2 cups white veal stock

Ingredients

1 Tbsp butter

1. Preheat the oven to 180°C. 2. Pat oxtails dry and sprinkle with salt

For the lamb noisette

For the ravioli

and pepper.

1 kg deboned mid loin of lamb

490 g plain flour

3. Heat oil in a heavy bottom oven-proof

1 cup pistachio nuts, crushed

4 whole eggs

pot and brown the meat in batches,

For the oxtail

For the asparagus and roasted garlic

turning occasionally, about 5 minutes

2 kg oxtail

4 asparagus spears

per batch.

Salt and pepper, to taste

5. Sprinkle the dough with flour, wrap

from the pot.

in plastic and set aside for 30 minutes

6. Transfer the ravioli to a tray lined with

to rest.

floured non-stick baking paper.

TO FORM THE SHEETS

and filling.

5. Put the onion, carrots, garlic, bay leaf

and tomatoes in the pot and cook over a moderate heat, stirring occasionally, until vegetables are softened.

6. Add the wine and bring to the boil,

1. Divide the dough into 4 portions. 2. Flatten 1 portion slightly. Set the pasta

stirring and scraping any caramelisation off

machine on the widest setting and flour the

the bottom of the pot.

machine and dough well. Feed the dough

7. Return the oxtails with any juices

5cm-square ravioli.

7. Continue with the remaining pasta 8. Cook in simmering salted water until

the pasta is cooked, about 5 minutes. Roasted Asparagus and Garlic

through the machine.

8. Put the covered pot in the lower third

3. Repeat 6 more times, folding the dough

1. Preheat the oven to 220°C. 2. Spread the asparagus and garlic in

into thirds and turning it 90 degrees until

a single layer on a baking sheet. Drizzle

of the oven. Cook until very tender 3-3½

it’s smooth and the same width as the

lightly with olive oil and season with salt

hours, turning occasionally.

machine (at least 12cm). Cut the dough in

accumulated in bowl and bring to the boil.

9. Remove from oven and skim fat from

and pepper.

half crossways.

the surface. Sprinkle with parsley, season

4. Continue to feed each dough half

3. Roast for 15 to 20 minutes.

to taste and allow to cool.

through the machine, separately, without

PEA PUREE

10. Once cooled, remove oxtail meat from

folding, narrowing the machine settings 1

1. To make the pea puree, combine the

the bone and chop the meat in a food

notch at a time, until you reach the second

peas, mint, garlic, salt, and pepper in a food

processor until smooth.

last setting.

11. Pass through a fine sieve, and refrigerate.

SAUCE

1. Reduce the stock by half and allow

to simmer until it reaches a sauce

5. The pasta should be about 1mm-thick. 6. Repeat with the remaining 3 dough

COCONUT FOAM

TO ASSEMBLE

well-floured work surface.

2. Place coconut cream and bean into

butter. Keep warm.

2. Place heaped teaspoons of filling (see related recipes) at 5cm intervals, in 2 rows, on the sheet leaving a 2cm border around

1. Place flour in a mound on a clean surface. edges. 2. Make a well in the center. Add eggs. 3. Brush around the filling with water – 3. Gently whisk with a fork, using your this helps keep the ravioli sealed. 4. Top with a second pasta sheet and other hand to secure the walls. Draw in the flour as you go.

4. Bring the dough together and knead for

5 minutes or until elastic and smooth.

oil in a steady drizzle.

1. Soak gelatine in iced water for 15

1. Place one prepared pasta sheet on a

RAVIOLI SHEETS

processor and puree.

2. With the machine running, add the olive

portions to make another 6 sheets

consistency.

2. Season to taste and finish with the

food

4. Discard all but 1 tablespoon of the fat

minutes to soften.

mixing bowl and beat for 8 minutes on a low speed..

3. Allow to infuse for 5 minutes. 4. Add gelatine and mix 20 seconds. 5. Strain through a fine sieve. 6. You can serve the foam using a whipping cream gun.

press firmly around the filling to seal and remove air pockets.

5. Cut between the fillings to make

www.fancourt.co.za | hotel@fancourt.co.za +27 044 804 0000

TROUT

Fishcakes

MAKES 18

30 ml sunflower oil

150 g cooked trout, flaked

1. Mix all the ingredients together. 2. Portion out to 40 g ball sizes. 3. Roll in extra breadcrumbs and

15 g fresh fennel, chopped

push out neatly in a 5.5 cm cutter.

250 g mashed potatoes

Place in the fridge for a few minutes

125 ml breadcrumbs, dried

to allow firming.

INGREDIENTS

1 medium onion, grated

4. Heat a non-stick pan, melt the

1 whole egg

butter and oil, sear the fishcakes on

125 ml milk, full cream

both sides.

2.5 ml Durban Masala

5. Oven roast for 10 minutes at

Salt and pepper

160째C, turn over and cook for 5 minutes.

EXTRA:

125 ml breadcrumbs, dried

This WWF-SASSI recipe is courtesy

30 g butter

of Chef Jackie Cameron.

food GREEN - BEST CHOICE Anchovy Angelfish Calamari/Squid (various species) Dorado (SA line caught) Gurnard (SA offshore trawl) Hake (SA trawl)

For more information please go to www.wwf.org.za/sassi or SMS the name of the fish to 079 499 8795, to find out if your fish is on the Green list.

Always look for MSC eco-labelled products, e.g. the South African trawled Hake, for the best choice in sustainable and traceable seafood. See www.msc.org for more info. Always look for ASC eco-labelled products for the best choice in responsible and traceable farmed seafood. See www.ascaqua.org for more info.

Rainbow trout (farmed in SA) Sardines (SA) Snoek (SA) Yellowfin tuna (SA pole caught) Yellowtail (SA)

The most sustainable choice from the healthiest and most well managed populations. These species can handle current fishing pressure, or are farmed in a manner that does not harm the environment.

ORANGE - THINK TWICE Cape dory Carpenter (SA line caught) Dorado (SA pelagic longline) East Coast spiny lobster Englishman Geelbek/Cape salmon (SA line caught) Hake (Namibia) Hake (SA demersal longline)

Kingklip Octopus Panga (SA line caught) Pangasius/Basa (farmed in Vietnam) Prawns (various species) Catface rockcod White-edge rockcod Yellowbelly rockcod

Red roman Atlantic salmon (Norway farmed) Santer Sole (East Coast) Swordfish (SA pelagic longline) Bigeye tuna (SA pelagic longline) West Coast rock lobster

Exercise caution when choosing these, as they are either depleting as a result of overfishing and are unable to sustain the current pressure, or fishing/farming methods may be causing harm to the environment.

RED - DONâ&#x20AC;&#x2122;T BUY Black musselcracker/ Poenskop Dageraad Jacopever Kob (SA inshore trawl) Red stumpnose/Miss Lucy Scotsman Shortfin Mako shark (SA pelagic longline) Biscuit skate

Baardman/Belman Blacktail/Dassie Brindle bass Bronze bream Cape stumpnose Galjoen Garrick King fish Natal knife jaw Natal stumpnose

Red steenbras River snapper Seventy-four Spotted grunter West Coast steenbras White musselcracker White steenbras Spotted Grunter West Coast Steenbras White Musselcracker

White stumpnose Bluefin tuna

Natal wrasse Potato bass

White Steenbras

NO SALE SPECIES

guide

Hottentot Kob (farmed in SA) King mackerel Queen mackerel Monk Mussels Oysters

Donâ&#x20AC;&#x2122;t buy these species. They are either from unsustainable populations, due to collapse and/or extreme environmental concerns and/or lack of management, or are illegal to buy or sell in South Africa.

GINJA CHEAT SHEET Culinary herbs & their uses

BASIL

CORIANDER

Basil, a member of the mint family,

Coriander, also known as dhania, has

can be used in many dishes. It is

a citrus, lemony flavour and is used in

mainly used in Italian and Asian

dishes of Asian, Indian, Middle Eastern,

cuisine and is best used for pesto, as it stores very well.

Latin American and African origin.

CHIVES Chives, used as a flavouring herb to provide a milder flavour. Popular for use in soups and potato or fish dishes

PARSLEY Parsley, in curly leaf or flat leaf also

DILL

known as Italian parsley has a slightly

Dill, an aromatic herb whose seeds,

peppery taste and is used to infuse

leaves and sometimes flowers are

salad dressings, marinate meats or

used to flavour fish dishes, pickles

to make a simple Salsa Verde.

and dips.

MINT Mint, with its cool fresh flavour is popular as a sauce or jelly to accompany lamb dishes. Great as a garnish or flavouring for

100

many beverages.

KIT C NV HEN ER SIO N

OVEN TEMPERATURES

THYME Thyme, with its use recorded as

Gas Mark 1 Gas Mark 2 Gas Mark 3 Gas Mark 4 Gas Mark 5 Gas Mark 6 Gas Mark 7 Gas Mark 8 Gas Mark 9

140˚C 150˚C 170˚C 180˚C 190˚C 200˚C 220˚C 230˚C 240˚C

275˚F 300˚F 325˚F 350˚F 375˚F 400˚F 425˚F 450˚F 475˚F

far back as Egyptian times, is an essential component of bouquet

SPOONS, CUPS & LIQUIDS

garni and Herbes de Provence.

tsp-teaspoon, dsp-dessert spoon, Tbsp-tablespoon

OREGANO Oregano, of which there are a large number of variants, is used, usually in the form of dried leaf, to flavour the Italian – American icon, pizza.

ROSEMARY Rosemary leaves, fresh or dried are frequently used inserted in ‘pockets’ cut into the outer layer of meats

1.25 ml 2.5 ml 5 ml 10 ml 15 ml 60 ml 80 ml 125 ml 250 ml 1L

1/4 tsp 1/2 tsp 1 tsp 1 dsp 1 Tbsp 1/4 cup 1/3 cup 1/2 cup 1 cup 4 cups

for roasting to impart a mustardlike aroma. Also great to add when searing meats.

SAGE Sage, has a strongly savoury, slightly peppery flavour and is particularly popular in the sage and onion stuffing used for roast turkey. It also pairs well with fish.

SOLID MEASUREMENTS 1 Cup Flour Caster Sugar Brown Sugar Butter Sultanas/Raisins Currants Golden Syrup Uncooked Rice Grated Cheese

Metric 140g 225g 170g 225g 200g 140g 340g 200g 110g

OUT and about A look at the fabulous foodie events not to be missed

Tuning The Vine 2016

102

13 APRIL & 11 MAY, CAPE TOWN

Elgin Cool Wine And Country Festival

The Cape Town International Jazz Festival

CITY CENTRE

30 APRIL – 1 MAY, ELGIN VALLEY,

1-2 APRIL, CAPE TOWn INTERNATIONAL

Whether you’re an experienced grape nut,

WESTERN CAPE

CONVENTION CENTRE, WESTERN CAPE

or a curious newbie, dive into this epic

The Elgin Wine Valley opens its doors to

A proudly South African event entering its

mid-week wine adventure at one of the

visitors from around the country.

17th year. It is known as “Africa’s grandest

hippest CBD spots. Delicious food, wine

Wineries participate in offering a unique

gathering” as it is the largest music festival

pairing, music and cocktails aside, Tuning

programme encompassing wine, live

in sub-Saharan Africa with over 37000

the Vine aims to inform you with wine

entertainment and kids activities. The

attendees. With a star studded line up

crash courses, cellar talks, sommelier

event allows old and young patrons to

of both local and international talent,

tours and wine makers on call. Visit

enjoy the outdoors in the hospitable valley.

it's a must for any music lover. Visit

www.tuningthevine.co.za for more info.

Visit www.elginwine.co.za for more info.

www.capetownjazzfest.com for more info.

Knysna Pink Loerie Mardi Gras and Arts Festival

Sowing The Seeds

South African Cheese Festival

2 APRIL, EMMARENTIA DAM,

30 APRIL– 2 MAY, SANDRINGHAM,

27 APRIL – 1 MAY, KNYSNA TOWN,

GAUTENG

STELLENBOSCH, WESTERN CAPE

WESTERN CAPE

Seed Experiences will turn Emmarentia

Celebrating 15 years, the 2016 Cheese

Celebrating its 16th year of gay pride,

Dam into a festival playground with epic

Festival includes superb wines, music and

the festival is a four day long street event

performances by international artists

celebrities as part of the extravagant line-

where party goers can enjoy pageants,

Of Monsters And Men and Jungle, with

up. The spotlight is on cheese itself with a

flamboyant festivities and extravagant

more supporting acts. To be expected

variety to choose from. Indulge your senses

floats. Attendees are encouraged to dress

along with the music are boutique stalls,

with popular kinds as well as trying the

in accordance with the theme of "Young

food trucks and all round action-packed

more exotic cheeses. Book your tickets at

at heart and never been kissed". Visit

fun. Visit www.sowingtheseeds.co.za for

Computicket. Visit www.cheesefestival.co.za

www.pinkloeries.co.za for more info.

more info.

for more info.

Bloem Show

Riebeek Valley Olive Festival

27 APRIL – 7 MAY, BLOEMFONTEIN,

J&M Pinotage and Biltong Festival

FREESTATE

16-17 APRIL, L’AVENIR WINE ESTATE,

WINELANDS, WESTERN CAPE

An annual event combining

WESTERN CAPE

Considered one of the best food festivals

entertainment, agriculture and trade all

Indulge in SA’s top two delicacies of

in the Western Cape this event is known for

under one roof. The event is an 11 day jam

biltong and wine at this years festival

showcasing organic food and wine. Taking

packed family fun outing with over 100

located in Stellenbosch. Live music,

place at different venues shared between

000 attendees. The line-up varies from

food trucks and casual outdoor seating

picturesque towns, the event promises

agricultural shows to live entertainment

are what is to be expected. A range of

deli type cuisines including olive products,

with local, national and international

interesting biltong flavours are paired with

pastas and breads. Live music and a

exhibitors. Visit www.bloemskou.co.za

wines from 18 participating wineries. Visit

beer garden will also be available. Visit

for more info.

www.plankton.mobi for booking info.

www.riebeekvalley.info for more info.

7-8 MAY, RIEBEEK VALLEY, CAPE

103

DINE OUT guide

THE ORBIT, JOHANNESBURG

The GINJA selection of quirky restaurants and live entertainment.

ASOKA, WESTERN CAPE

Kwa-ZULU NATAL

Address: Shop S221A Musgrave Centre,

Thokozisa Centre

115 Musgrave Road, Durban

Tel No: 036 488 1207

Music Times: Thursdays & Saturdays

Address: Gourton Corner on R600 from

www.bertoua.co.za

Winterton to the Central Drakensberg www.cdic.co.za/thokozisa

Four15 Tel No: 031 564 0415

The Coffee Tree

Address: 41 Mackeurtan Avenue, Durban

Tel No: 083 794 5875

North, Durban

Address: Corner of Cato Road & Daventry

www.four15.co.za

Place, Durban www.thecoffeetree.co.za

The Greedy Buddha Tel No: 031 566 4383

104

BertouA Café Lounge

Address: 12 on Palm Boulevard, Gateway,

Tel No: 031 827 9100

Umhlanga

Music Times: Sundays

Address: Shop 20 Palm Court

www.greedybuddha.co.za

Cornelius Street, Weltevreden Park, Gauteng Music Times: Saturdays

GAUTENG

www.rumourslounge.co.za

Cube Tasting Kitchen Tel No: 082 422 8158

WESTERN CAPE

Address: Shop 5, Parknorth Heights,

The Piano Bar

4th Avenue, Parktown North

Tel No: 021 418 1096

www.cubekitchen.co.za

Address: 47 Napier (corner Jarvis) Street, De Waterkant, Cape Town

Coobs

Music Times: Monday â&#x20AC;&#x201C; Sunday

Tel No: 011 447 0710

www.thepianobar.co.za

Address: Corner of 4th Avenue and 14th Street, Parkhurst, Johannesburg

Karibu

www.coobs.co.za

Tel No: 021 421 7005/6 Address: Shop 156, The Wharf Centre,

The Grazing Room

V&A Waterfront, Victoria Wharf,

Tel No: 011 325 2843

Cape Town Central

Address: Dunkeld Shopping Centre,

www.kariburestaurant.co.za

Corner of Jan Smuts & Bompas, Dunkeld West

Asoka

www.thegrazingroom.co.za

Tel No: 021 424 3304 Address: 68 Kloof Street, Gardens,

The Orbit

Cape Town

Tel No: 081 534 2867

Music Times: Tuesday - Saturday

Address: 81 de Korte Street, Braamfontein,

www.asoka.za.com

Johannesburg Music Times: Monday - Sunday

BERTOUA LOUNGE, DURBAN

www.theorbit.co.za The Wolfpack Tel No: 011 783 8562 Address: 6 Gwen Lane, Sandown, Sandton www.thewolfpack.co.za Rumours Lounge Tel No: 079 825 7995

105

Recipe index

Kale and Pistachio Pesto with

Apple Stuffed Crepes 38

Roasted Garlic 55

B Beef Stew with Herb Dumplings 81

C Caramel Popcorn Cake 69

Kale and Prawn Salad with Sweet Cashew Dressing 56

L Lamb Stew with Parsley Dumplings 84

Chicken Chilindrón 34

Chocolate Sushi 74

Marrowbones with Parmesan Crust

Classic Pesto 29

and Apple Sauce 64

Coriander Pesto 29

My Mom’s Brown Chicken 66

Delicious Churros 47

Nutella and Raspberry Brownies 66

Easy Chicken and Dumplings 85

Olive and Anchovy Bites 37

K Kale and Berry Detox Smoothie 56 Kale Chips 55

Ouma’s Souskluitjies (Cinnamon Dumplings) 82

P Parsley Almond Pesto 30 Peak-a-Boo Cake 70 Pistachio Crust Lamb Noisette, Oxtail Ravioli with Green Pea Puree, Roast Garlic Pods, Asparagus Spears and Coconut Foam 96

S Spinach Pesto 29

T Triple Chocolate Peanut Butter Cake 73 Trout Fishcakes 98

106

â&#x20AC;&#x153; Some days you eat salads and go to the gym, some days you eat cupcakes and refuse to put on pants. It's called

EXCELLENCE IN CULINARY & HOSPITALITY TRAINING

balance.

Directory CARPE DIEM SCHOOL

NEDERBURG

www.carpediemskool.co.za

www.nederburg.com

COL CACCHIO

SASSI

www.colcacchio.co.za

www.wwf.org.za/sassi

DE KRANS

SIMS GAS

www.dekrans.co.za

www.simsgas.co.za

ELBA

SWELLENDAM TOURISM

www.elba.co.za

www.swellendamtourism.co.za

FANCOURT

TAPASTRIE

www.fancourt.co.za

www.tapastrie.com

GONDWANA GAME RESERVE

TREDICI

www.gondwanagamereserve.com

www.tredici.co.za

MIELE

WILLOW CREEK

www.miele.co.za

www.willowcreek.co.za

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Enrol at our Academy for these qualifications: City & Guilds Certificate/Diploma in Food & Beverage Management

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“ With April Fool's Day on the menu - a day dedicated to testing our incredibly credulous nature when confronted with stories and scenarios which are clearly absurd, and that got me thinking about in-credible food. In-credible as in with little or no credibility!

There are certain foods, it would seem, that came into being as a result of an April Fool’s joke gone wrong. that this is not going to end well. Tripe actually tastes like it smells and it smells

There are certain foods, it would seem,

like manure!!

that came into being as a result of an April Fool’s joke gone wrong.

I'm not even going to go into the obvious gastronomic absurdities such as:

The last

WORD

with Darren Maule

108

What the hell with Brussels sprouts?

Haggis, raw blood soup, Century Egg

Seriously - your taste buds have to be

or casu marzu. I am talking about stuff

broken to ever honestly enjoy these on

we find around us which, in a parallel

any level. It's as if all the stomach-turning

universe, would be scoffed at or dismissed

unpalatability possible, of a vegetable, has

as easily as a Donald Trump biblical

been compressed into bite size nastiness.

reference.

If a plant were to be a homicidal maniac it would be a Brussels sprout.

Asparagus! I have had it with asparagus. It doesn't even taste like a vegetable,

Please don't think it's only the vegetable

meat or herb. It tastes like all of them

department which has me confounded.

and none of them all at the same time, with an unnerving squishiness to boot!

Tripe! It really is the afterthought of the

It’s the schizophrenic flora. Asparagus

kitchen. I want to go back in time to the

is the duckbill platypus of plants. So,

first person who saw the innards of a

if you doubt me, I dare you to dish up

beast and said; "Hmm, I'm sure we can

for yourself some tripe with a side of

find a way to cook and eat that!" and

asparagus and Brussels sprouts and if you

smack that person in the mouth. Just the

truly believe that this is a delicious meal...

smell when cooking tripe should be a sign

then we cannot be friends.