45+ FESTIVE & AL FRESCO RECIPES
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Cooking for Queen It's a kinda magic!
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festive edition
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REC
DALY
LIETTE MU
R CHEF, JU
JA JUNIO IPE BY GIN
#bakehappy
FOOD Christmas Al Fresco Recipes by Chef François Ferreira 14 A Nostalgic Trip of Tastes Taking a look at Barbara Joubert’s latest book, Kostalgie 22 Karoo Feast Spending your holiday season at Langfontein in Graaf-Reinet 38 Fabulously Fresh Lungi Nhlanhla shares her Durban Christmas family traditions 52 The Veg Table Vegetarian dining in a fairy tale wonderland 58 Sweet Remains There is nothing boring about these leftover inspired dishes 76 Edible Art Party favours for Christmas that are almost too good to eat 84 Advent… Before the Visitors Arrive Impress your guests with dishes made before the crazy season begins 96
DRINKS Carpe Vinum Vive La Difference 28 Robertson Wine on the River Denise Lindley recalls her memorable visit to this riverside farm 32 Anton Smal: MCC Maker Extraordinaire Wine maker at Bramon in Plettenberg Bay 34 Decant to your Delight Wine ambassador Jane Simon talks wine 46
TRAVEL Exploring Africa Part 2: Taking a journey through Tanzania 68
JUNIOR Ho Ho Homemade Delectable treats for the kids to create during the holidays 86
OTHER Unaccustomed as I am Giving a speech worthy of applause during the festive season 26 Gift Guide GINJA’s essential items to have on your shopping list 48 Cooking for Queen Peter Freestone answers our questions ahead of their show coming to SA 104
Chef’s note 04
bon appétit
REGULARS
On the Cover Christmas bread wreath with sundried tomatoes and basil pesto 06 Contributors 08 Letters to editor 10 Chef’s Pick 5 ways to enjoy beetroot 56 Back to Basics Salad dressings 64 Book review A Year at Silwood 80 What’s in season 83
Ask a Chef Mynhardt Joubert, KWV’s brand ambassador, answers your questions 90
Health Matters Mario Botha gives us advice on how to handle the holiday overindulgence 94 Ginja Cheat Sheet Pine cone crazy 102 Out & about 106 Suss out SASSI Understanding sustainable seafood 108 Dine-out Guide Your must-visit South African cuisine restaurants 110 Directory 113 Recipe index 114
The Last Word Darren Maule has his say about family and festivities 116
chef's note
Jingle bells, Jingle bells ………As a child I wondered why the windows of shops were decorated with fake snow and why poor Father Christmas had to wear a very hot red suit in the middle of summer? Frankly, I still wonder why. When the shops and malls start putting up their decorations for the festive season in October I feel like heading for the hills. Instead of heading for the hills, Marliza van den Berg invites us to a Karoo Festive meal on their farm, Langfontein, in the Great Karoo. A lazy meal under the oak trees sounds like pure bliss. I wonder if I wrote to Father Christmas……. The Festive Season usually means long hours in the kitchen for the women of the house, the whole idea is for all to sit back and relax. The recipes in this edition allow you to make them upfront and although they are a bit retro they still have crowd appeal. Therefore darlings, you can enjoy the festive season as much as the rest of the family. Of course we need liquid refreshment over the holidays. Denise Lindley spends time with Anton Smal, MCC maker extraordinaire from the Plettenberg Wine Region and she also shares interesting facts about South African MCC in the Carpe Vinum Wine Class. What would the festive season be without the sound of popping corks and the fizz of the bubbles in one’s ear? We all tend to over indulge during the festive season, Mario Botha, our Health Matters expert, shares hints and tips on how to manage our over indulgences. So all in all there is something for everyone in this Festive Edition. Could someone please design a summer friendly outfit for Father Christmas? May you and yours enjoy a sumptuous Festive Season, and remember use alcohol responsibly. Happy holidays!
- 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 design@ginjamedia.com GINJA JUNIOR CHEF - JULIETTE MUDALY juliette@ginjamedia.com SALES EXECUTIVE - CLARISE SHA clarise@ginjamedia.com SALES EXECUTIVE - TANIA CRAIN tania@ginjamedia.com SALES EXECUTIVE - SORETHA CALITZ soretha@ginjamedia.com SALES EXECUTIVE - UDO SCHWENDENWEIN udo@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
Christmas Bread Wreath with Sundried Tomatoes and Basil Pesto
EASY | SerVES 6-8 Prep Time: 2 HRS Cooking Time: 35 mins
INGREDIENTS 180 g sundried tomatoes, chopped For the bread dough 500 g stone ground white bread wheat flour, sifted, plus extra for dusting 5 g salt 8 g instant yeast 200 ml water, lukewarm 100 g butter, salted
1 egg
pulse again. Scrape down the sides of the
For the basil pesto
food processor with a rubber spatula.
500 ml fresh basil leaves, firmly packed
3. While the food processor is running,
80 ml macadamia nuts
slowly add the flavored olive oil. Occasionally
4 garlic cloves
stop to scrape down the sides of the food
125 ml Pecorino cheese
processor to ensure everything is well
125 ml olive oil, lemon or lime flavoured
combined.
Salt to taste
4. Adjust seasoning to taste.
BREAD DOUGH
To assemble
sieved flour and mix until well combined.
40cm, it does not need to be a perfectly
1. In a large mixing bowl, add the salt to the 1. Roll the dough out to about 70 cm X 2. Add the dry yeast to the lukewarm water
and let it sponge.
rectangular shape.
2. Spread the top surface of the dough
3. Melt the butter, and once slightly cooled,
with the basil pesto and chopped sundried
add the egg and whisk.
tomatoes.
and egg mixture to the flour mixture and stir
a Swiss roll shape 70cm long, slice the whole
until combined.
roll logitudinally down the middle.
surface, and knead until smooth and
now exposed filling faces outwards.
4. Add the yeast mixture and the butter
3. Roll the dough from the 40cm side into
5. Turn the dough out onto a lightly dusted 4. Roll both pieces outwards so that the elasticated.
6. Place dough into a lightly dusted mixing
5. Overlap the top ends, ready to plait and make a double plait. This is a very wet
bowl, cover with a tea towel in a warm place
dough, so be careful not to let anything fall
and let it double in size. This should take
out, because of this it is best to do the final
about 45 minutes.
shaping on baking paper to enable easy
a further 30 minutes.
6. Once the plait is made, tuck the ends
7. Knock back, and let it increase in size for
transfer to your baking tray.
in and cover to let double in size. Once the Basil pesto recipe
1. Place the basil leaves and macadamia nuts into the bowl of a food processor and pulse several times.
2. Add the garlic and pecorino cheese and
“
dough has doubled, shape into a wreath.
7. Bake in a preheated oven at 200°C for 30-35 minutes.
8. Transfer to a wire rack and allow to cool. 9. Serve and enjoy!
My idea of Christmas,
whether oldfashioned or modern, is very simple: Loving others. - bob hope
07
PHOTOGRAPHY BY Craig Owen
our contributors
Radio personality and stand-up comedian Darren Maule is the consummate performer – equally comfortable in front of a microphone, a camera or a live audience. We have also found that he is rather comfortable with a pen, and brings this festive edition to a close with his first article of the regular feature, The Last Word.
With experience in the food world having been a top 5 Finalist in Season 1 of MasterChef South Africa, followed by working for Media24 as Food Editor for DRUM Magazine, Lungi Nhlanhla joins the GINJA team as one of our regular contributors and shares some of her recipes for her favourite time of the year.
Chef of what has acclaimed to be one of the healthiest restaurants in SA in 2012, Brett Garvie invites guests to his forest wonderland where his home plays host to his exclusive Veg Table. As a botanist and passionate cook, you are guaranteed to have food that is first grade organic produce.
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Bowled over by the beauty of this lush Karoo farm, the gracious homestead and the beautiful stone buildings dating back to 1830, Marliza van den Berg invites Ginja to join her family under the oak trees on the farm Langfontein in the Karoo. Where the festive table groans under the weight of the feast.
Winner of the Kookedoor, Mynhardt Joubert is one of South Africa’s most dynamic chefs and is currently the KWV Ambassador. He cooks up culinary feasts in locations like the KWV Sensorium, Cathedral Cellar and 1Roodeberg. Mynhardt takes a moment to answer a few of our readers’ questions on all things culinary.
Elizabeth Theron shares her memories from her childhood and spending time with her mother in the kitchen. As a Senior Lecturer at the François Ferreira Academy, Elizabeth has also taken on the tradition of preparing for the December period and shares with us some of her well-loved recipes to get ready for the guests.
Mario Botha graduated with a B.Pharm and a MSc. Pharmaceutics degree from the North West University, Potchefstroom. His passion in life is promoting healthy living and the safe and effective use of medicine. He gives us hints and tips on how to keep our eyes and our stomach on the same mission during the festive season.
Also contributing to our ginja edition: john aritho, jane simon and kelvin saunders
09
DORIS NAYLER
dear editor LET TERS FROM OUR READERS
Dearest François,
Chefs are extremely well trained and
Thank you so much for yet another
equipped for a career in the food and
fabulous issue of Ginja !!!! Gosh I just
beverage industry.
love it. I really love it and what I like most of
Well done to the Academy and students,
it is that the book can be appreciated by
also for GINJA -an extremely interesting
both young cooks , Chefs and old ladies
and thought provoking food magazine,
like me. It is in my kitchen and I will cook
keep it up!
up a storm with it.
Doris Nayler
Lots of love XXX Mary van Apeldoorn
Dear Ginja, I would like to take this moment to
Write to us: press@ginjamedia.com PO Box 20111, Durban North, 4016
10
Dear Editor,
express how thrilled I’ve been, and
I spent a wonderful evening with the
continue to be, both with Ginja Food
Graduates in the class of 2015 at
Magazine and with everyone I’ve dealt
the Francois Ferreira Academy. The
with in your team.
ceremony brings home again the work
I’ve been thoroughly enjoying your
that is done by the Academy by Chef
magazine. Each time when I find the next
Ferreira and his team. The newly qualified
issue of your magazine in my mail box I
AUDREY BIELER
WIN! Write to us and stand a chance to win a fabulous
Bunnahabhain hamper consisting of a bot tle of Bunnahabhain 18-year-old, a leather-bound folder, a Parker pen, six whisky tumblers and a leather overnight bag to the value of R3 580.
immediately tear open the wrapping
I have even ordered duplicate
and excitedly start flipping and reading
copies of several of the issues in
through the gorgeous pictures and
order to bring them with me on
articles. My ‘to do’ list of recipes to make
my next visit to my home town
and restaurants to dine at continues to
of Toronto, Canada. I’m looking
grow! And then there are the tempting
forward to sharing them with my
travel destinations, both local and out of
friends back in Toronto, several of
country.....my other ‘to do’ list.
whom are originally from South
I would also like to send you very big
Africa.
thank you for organizing the extra Ginja
Now the difficult part is trying
magazines for me! And so quickly!
to get some work done while holding
How exciting it was to receive all three of
open copies of Ginja in my hand.
them couriered right to my door and to
Thank you for producing such a lovely
find out that you managed to find a copy
informative and inspiring food and
of the first issue - the only one which
travel magazine, and for bringing a
I was still missing in my collection. I’m
smile to my face (and my tummy).
so thrilled to know that my collection is
With yummy wishes,
now complete – and growing!
Audrey bieler
11
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CHRISTMAS
14
al fresco
Words and recipes by Franc存ois Ferreira Photography by Kelvin Saunders
food Succulent turkey stuffed with an aromatic mixture of bread, onion and sage, gravy, roast potatoes, brussels sprouts and carrots followed by a steamed fruit pudding served with custard. Mmm ‌ something we all dream of - along with snow, and singing Jingle Bells. This type of food is much appreciated in Europe over the festive season, but will it work in the peak of our summer in South Africa? Not necessarily.
Easy | Serves 6 time: 24 hrs
Ingredients 4 hard-boiled eggs, shelled and grated 2 bunches of spring onion, washed and chopped 150 g pecan nuts or
I love traditional Christmas fare, but I serve it when we celebrate ‘Christmas in winter’ in June or July. Sunny skies, braaivleis and lazy festive meals outside under the trees or in a boma are the ingredients that give the South African festive season its special flavour. Mediterraneanstyle food is ideal for our climate; most of the dishes can be prepared ahead of time, thus ensuring the host or hostess is not frazzled when their guests arrive.
Tzatziki soup Most people do not like a cold soup, especially if it is yoghurt based. I have found that even the hardened anti-cold-soup person enjoys this soup.
walnuts, roughly chopped 200 g sultanas 250 ml cream 4 cloves garlic, crushed 1 English cucumber, peeled, pitted and roughly grated 1 L Bulgarian yoghurt 125 ml mint, chopped Salt and pepper to taste
1. Combine all ingredients in a bowl and store in refrigerator overnight before serving. Taste and adjust seasoning and serve chilled.
2.
Note: For a vegetarian-friendly soup, omit the boiled eggs.
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food
Greek-style rib-eye steak Easy | Serves 6 time: 1 HR 25 mins
Ingredients 2 large garlic cloves, halved 4 rib-eye steaks, each about 300g Coarse salt and freshly ground black pepper
meat is to place the steaks down and not move them. After you flip them, do not shift the steaks. Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will run over your cutting board. Slice the meat into 2 cm slices. Transfer to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and sprinkle the chopped oregano leaves over. Serve immediately with grilled vegetables.
3.
1 lemon halved 30 ml olive oil 30 ml fresh oregano leaves, chopped
1. Rub the garlic over the steaks, making sure you cover the whole steak and not just one side. Sprinkle the steaks with salt and pepper. Place covered in the refrigerator for about 1 hour to allow the seasoning to permeate the meat. About 20 minutes before grilling, remove the meat from the refrigerator, allowing it to come to room temperature. Place a griddle pan over a high heat on the stove or prepare the braai fire (medium-high heat). Grill the steaks until cooked to the desired doneness, turning once: 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those grill marks on the
2.
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Caponata Caponata is the Italian cold version of ratatouille, with a few extra ingredients to give it texture. Easy | Serves 6 Time: About 30 mins
Ingredients 2 large aubergines 125 ml olive oil 5 medium onions, chopped 2 cloves garlic, crushed 2 sticks celery, chopped
250 ml green olives, pitted, halved 2 x 410 g cans tomatoes, roughly chopped 5 ml cracked black peppercorns 15 ml sugar 125 ml red wine vinegar 30 ml capers, drained 125 ml sunflower seeds, roasted 30 ml fresh parsley, chopped 30 ml fresh basil, chopped
1. Chop the aubergine in cubes. Heat the oil in a deep pan, add the aubergine and fry until lightly browned, stirring regularly. Remove the aubergine cubes from the pan and place in a bowl on kitchen paper. In the same pan, add the onions and garlic and sautĂŠ, covered, over low heat for about 10 minutes or until onions are very soft. Stir in the celery, green olives, undrained chopped tomatoes and peppercorns. Bring to boil, simmer, uncovered, for about 10 minutes or until the celery is soft. Stir in the sugar, vinegar and capers, simmer uncovered until almost all liquid has evaporated. Stir in aubergine (eggplant) cubes, roasted sunflower seeds and herbs, cool to room temperature. Cover and refrigerate until ready to use.
2.
3.
“ Sunny skies, braaivleis and lazy festive meals outside under the trees or in a boma are the Tzatziki soup
ingredients that give the South African festive season its special flavour.
17
“ Mediterranean-style food is ideal for our climate; most of the dishes
can be prepared ahead of time, thus ensuring the host or hostess is not frazzled when their guests arrive.
GREEK-STYLE RIB-EYE STEAK
18
caponata
food 4. Serve as a starter with freshly baked bread.
Grilled Vegetables Easy | Serves 6 time: 40 mins
Ingredients 4 red peppers, seeded and halved 2 orange sweet potatoes, peeled, cut into rounds and parboiled 6 baby marrows, sliced lengthwise 3 banana aubergines, sliced lengthwise 12 medium brown mushrooms 6 leeks, roots trimmed and cut lengthwise (or 12 baby leeks) 100 ml olive oil Salt and freshly ground black pepper 45 ml red wine vinegar
finely chopped
1. Place a griddle pan over medium-high heat on the stove or on a medium-high fire. Brush the vegetables lightly with the oil and sprinkle with salt and pepper. Working batches, grill the vegetables until tender and charred allover: about 8-10 minutes for the red peppers; 5 minutes for the parboiled sweet potatoes; 7 minutes for the baby marrows, aubergines and mushrooms; 4 minutes for the leeks. Arrange the vegetables on a platter. The key to getting those great grill marks is not to shift the vegetables too frequently once they have been placed on the griddle pan. Meanwhile, whisk the remaining olive oil, red wine vinegar, garlic, parsley, basil and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the dressing over the vegetables. Serve the vegetables warm or at room temperature.
2.
2 cloves garlic, finely chopped 45 ml fresh Italian parsley leaves, roughly chopped 45 ml fresh basil leaves, torn 5 ml fresh rosemary leaves,
Note: Instead of orange sweet potatoes, you can use butternut. If you cannot find banana aubergines,
19
food
regular aubergines will do. Cut them lengthwise into wedges.
Grilled Peaches with Mascarpone cheese Easy | Serves 6 time: 35 mins
Ingredients Olive oil 6 medium yellow cling peaches, pitted & quartered 60 ml caramel sugar 60 ml brandy 30 ml fresh lemon juice 175 ml mascarpone cheese, at room temperature 2,5 ml vanilla extract
or prepare a medium-high fire. Lightly brush the griddle or grill rack with oil. Place the peaches on the griddle pan or grill rack and do not move. Grill the peaches for about 2-3 minutes per side so that peaches are slightly softened and heated through and to make sure the grill marks are formed. Meanwhile, stir the sugar, brandy and lemon juice in a bowl to blend. Set aside. As soon as the peaches are ready, remove them from the griddle pan or fire and place them in a shallow ovenproof baking dish. Pour the brandy mixture over, toss to make sure the peaches are coated. Let the peaches stand for about 15minutes to marinate, tossing occasionally. While the peaches are marinating mix the mascarpone and vanilla extract well in a small bowl. Divide the peaches between 6 serving bowls. Pour the wine over the peaches, dollop the mascarpone mixture on the peaches and serve.
2.
grilled vegetables
3.
4.
250 ml dry rosĂŠ wine
1. Place a griddle pan over medium-high heat on the stove
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grilled peaches
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A nostalgic trip of
tastes Images extracted from Babara Joubert's book Kostalgie
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food
Barbara Joubert, the food editor of SARIE KOS, has just released her third book, Kostalgie. Barbara started off as a fashion assistant while freelancing as a food stylist, and in 2004 became SARIE’s food editor – her dream job! In 2007, SARIE KOS was launched with Barbara as the food editor. Barbara’s no-nonsense approach to food makes her one of the top food editors in the country. Ginja asked her a few questions … Have you always loved food? Yes, since childhood, I always thought it was the best thing ever. I used to play in “my own restaurant”. When we travelled during holidays to the Karoo, I always fell asleep in the car. The first thing I would say as I woke up was, “When are we eating?” In my family food was very important. We sat down to eat at the table every night.
Kostalgie is your third book. What sets it apart from SARIE 5 and Proe die lekker?
SARIE 5 and Proe die lekker were published with SARIE magazine. This time it is my own work and nothing to do with the magazine. The format is bigger and it’s a hard cover. Like a coffee table book. And it’s not only recipes; there is a story to the whole book. Are you influenced by various fashions in food? No, not really. I get influenced by taste and new and old ingredients. When I walk into an Italian deli, I get inspired by all the fab ingredients. When fresh
23
24
food
“ The concept of the book is countries that I have been to and how that has influenced me when I got back home. artichokes are available in the shop, I get very excited. I don’t cook with a lot of ingredients either. If you have fresh ingredients to cook with, you don’t need a lot of herbs and spices. When planning Kostalgie, how did you decide on which recipes to use? It was easy. The concept of the book is countries that I have been to and how that has influenced me when I got back home. I did not want to use the same ingredients all the time, so I tried to vary the recipes in each section. It was also food that I have eaten, but I gave it my own twist. For example, in the Karoo section I made a big Hertzoggie pie instead of small ones. Did you and photographer Micky Hoyle decide beforehand on the look and feel of the photos or did you just let creativity happen? We decided to have all the travel pics in the book before we started shooting. Micky has also travelled to all these countries, so we were very lucky to have all these great pics. The rest happened as we shot. He is very creative and the best. Would you like your daughters to follow in your footsteps? It would be nice, but they all have their own careers. I will never force them into a career that’s not their own choice.
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To excel in the art of speaking is a
• Always know what you mean to say.
your speech; get to the point as soon
great social accomplishment. But, as
Arrange your remarks in some sort of
as possible.
in the world of words, easy reading
order.
• Don’t drag in a story unless it fully
means hard writing, so only the most
• Reflect on the kind of audience you
illustrates a point.
expert speakers can afford to speak
are likely to have.
• Don’t ‘uhm’ and ‘ah’.
without considerable preparation.
• Be sparing of literary ornament;
• Don’t tell your audience that you will
Speaking is an art and, like other art
grandiose words tend to be dreadful
not speak for long. They won’t believe
forms, requires study, preparation and
obstacles.
you. (I don’t trust a speaker who
practice.
• Beware of abusing humorous stories.
begins: ‘I am not going to make a long
• Never be dull. It is better to be
speech BUT ….’ And then 20 minutes
flippant than to be dull.
later…)
The success of a speech at an endof-year function, or any function,
• Don’t read your speech; speak from
depends as much on the homeliness
Here are a few don’ts:
notes if you must. To sway an audience
and informality of its delivery, as on its
• Don’t profess undue modesty by
you must look them in the eye as you
content.
saying that you have no idea why you
speak.
were chosen to speak. Rather stand up
• Don’t introduce religion,
Here are a few hints for
boldly, cheekily if you like, and say “I
serious politics, risqué stories or
potential speakers:
can think of no one more suitable than
apologies.
• If you can find nothing at all to say,
I to make this toast/speech”.
• Above all, never be patronising to
don’t say it.
• Don’t dawdle at the beginning of
your audience.
Unaccustomed
as i am 26
Your guide to making your voice heard during speeches, sans awkwardness Words by Fran¸cois Ferriera
“ Remember the dangers of becoming intoxicated with your own words. A Member of Parliament was called upon to reply to a speech at a dinner. He apparently forgot where he was, and, after speaking for 20 minutes, remarked in a burst of eloquence: “I not only speak
Broadly speaking, the short words are the best, and the old words best of all.
- Winston ChurchiLL
for you, but I speak for generations yet unborn.” Someone interjected: “If you
mixture of seriousness and levity. Begin
effect. If a speech is learned by heart
don’t hurry up, they will be here before
on a light note and work up to a serious
and recited, it will sound flat and without
you’ve finished.”
note. Success in speaking means
soul.
language rightly chosen, a touch of wit or Speakers should not be afraid of gently
humour, an orderly arrangement of your
It is a rare experience to feel that you
poking fun at their audiences. If this
subject matter, an effective and pleasing
have ‘really brought the house down’
can be done good-humouredly, the
delivery, and an almost indefinable sense
with your speech, to have your audience
audience, far from resenting it, will
of the significance of emphasis.
amused, interested, expectant and eager
appreciate a good laugh at themselves.
for you to go on speaking.
What then, are the essentials of a good
Believe it or not, a good speech should
If you do experience such a triumph, you
speech? It should be topical, tactful
sound impromptu, and much careful
will feel well rewarded for any amount of
and not too long. It should be a happy
preparation is necessary to achieve that
preparation and rehearsal.
29
drinks
VIVE LA
difference!
Carpe vinum wine class 1 Champagne or sparkling wine? Words by Denise Lindley A big and festive welcome to you all for joining the first Carpe Vinum Wine Class! As promised, I aim to improve your wine knowledge and make it easier for you to decide what wines you like and also which wines to order in a restaurant. By the very fact that you are reading this, it means that you love drinking wine, but are put off by the snobbishness surrounding it. Well, be warned, there will be none of that here, just simple language and descriptions that you can all understand. This first class is about sparkling wine, which fits in with our festive theme, and it is up to you to decide which wines you prefer. I want to try and dispel the myth that French Champagne is better than sparkling wine that is made in other countries including South Africa, because
28
I personally don’t believe that it is better, and
méthode traditionnelle. Sparkling wines are
I have proved it many times before in blind
produced worldwide, and many producers use
tastings.
special terms to define them: Spain uses Cava, Italy designates it spumante, and Germany calls
Why did Madiba celebrate his inauguration
it Sekt.
in 1994 with SA bubbly, and in 2009, why did Barack Obama also toast his successful
But then there is carbonated wine that has
Presidential win by drinking our very own
significant levels of carbon dioxide in it, thus
Graham Beck, and more recently, why did
making the wine fizzy. The carbon dioxide may
Princess Madeleine of Sweden choose South
result from natural fermentation, either in the
African MCC to drink at her wedding in 2013?
bottle, as with the traditional method, or in a
They chose SA bubbly because it is equal to, if
large tank designed to withstand the pressures
not better, than the French counterpart.
involved, or as a result of carbon dioxide injection directly into the wine. This method
Due to the French having reserved the name
produces large bubbles that quickly dissipate
“Champagne” for the sparkling wine that is
and is generally only used in the cheapest
produced in the Champagne region of France,
sparkling wines. Typical of these is the JC Le
the rest of the world had to come up with their
Roux Le Domaine and La Chanson.
own term for sparkling wine that is produced in the same way as Champagne, which they called
You can normally tell the difference between
Méthode Champenoise. However South Africa
MCC and carbonated wine by the size of the
decided to call this wine Méthode Cap Classique
bubbles in the glass, with the MCC producing
(MCC). During the wine making process, the
small, fine bubbles.
“
wine undergoes a second fermentation in the bottle, so producing the fine bubbles you expect
JC Le Roux don’t only make carbonated wines,
from champagne. As of 2005 the description
they make an excellent Pinot Noir MCC and one
now most often used for sparkling wines, is
of my favourites, Scintilla.
I want to try and dispel the myth that French Champagne is better than sparkling wine that is made in
other countries including South Africa, because I personally
don’t believe that it is better.
drinks
Traditionally, South African MCC was made using a blend of pinot noir and chardonnay grapes, but this has changed a lot in recent years with chenin blanc and/or, sauvignon blanc, being used and now De Krans producing one this year with chardonnay, chenin blanc and tinta barocca, the first time tinta barocca has been used in a MCC. Try the Ultra Liquors house brand, Secret Cellars Blanc de Blanc (white from white) and made from chardonnay grapes, at R55 a bottle. Excellent value for money, especially their Brut Rose which has a tiny amount of pinotage added to the blend of chardonnay and
C
pinot noir.
M
Y
You may have seen sabrage being performed
CM
when a bottle of MCC is opened with a sword,
deserves it; in defeat one needs it." may have
breaking the top of the bottle neck away leaving
encouraged this tradition of sabrage.
the bottle open and ready to pour. There are many stories about the origins of This technique became popular in France when
sabrage. One of the more spirited tales that I
the officers of Napoleon’s cavalry, The Hussars,
really enjoy is that of Madame Clicquot, who
returned home after a spectacular victory, and
had inherited her husband's small Champagne
the cheering townspeople would hand bottles
house at the age of 27. She would entertain
of Champagne as tokens of their appreciation
Napoleon's officers in her vineyard, and as
for their victory and gallantry. Since the soldiers
they rode off in the early morning with their
were mounted on horseback, it was difficult to
complimentary bottle of Champagne, they
hold the reins of the horse and remove both the
would open it with their saber to impress the
foil, the wire basket around the cork and the
very eligible, wealthy young widow.
cork at the same time, so the soldiers simply took out their sabers and struck the blade
I hope that you are going to drink lots of bubbly
against the lip of the bottle with an upward blow
this festive season. Splash out on a French
and sabered off the cork. VoilĂ !
Champagne at R450 a bottle and compare it with the Secret Cellar, and let me know which
Napoleon, who said, "Champagne! In victory one
30
one you prefer!
MY
CY
CMY
K
drinks
What more could you ask for? Lots of good
and a bottle of water plus unlimited
platters etc. The sun is shining down, the
wine, sunshine, music, friends and family,
tastings, is excellent value for money.
children are all playing in their specially
relaxation and good food. The Robertson
designated area or riding on tractors
Wine on the River weekend gives you all of
Also included in the ticket price is a
through the vineyards. It’s absolute
the above and more.
shuttle service, on the Saturday only, to
heaven. I made sure that I booked a cruise
the event from several different stops in
on the river boat. It lasts for about 20
This was my second time at the wine
Montagu, Robertson and Bonnivale, which
minutes and is very relaxing. At R30, it
weekend as, last year, I was blown away by
is great if you don’t have a designated
is very reasonable as the money goes to
the experience.
driver.
Hospice.
This year was no different from last except
Let me put you in the picture. You have
Because I was now an old hand at this, I
that it seemed to be much busier, despite
the Breede River flowing gently past, with
arrived early enough on the Saturday to
the rugby. At one stage on Saturday
bales of hay scattered along the banks
bag a prime spot on the river in the shade.
afternoon, it was quite difficult to walk
of the river, over 30 wine farms offering
I had taken along a picnic blanket to lie
around as the throng of people was so
their wines for tasting, live music and
on and a sun hat, and enough friends that
large. The ticket price for Friday was
food stalls offering different kinds of food
someone always stayed behind to keep
R110 and R135 for the Saturday, which,
for sale, sushi, oysters, burgers, Indian
the spot, while the others took turns in
considering that you get a tasting glass
snacks, chip and dip, fried chicken, cheese
going to wander, eat and taste.
ROBERTSON wine on the river Words by Denise Lindley Photography supplied by Robertson Wine Valley
32
But what about the wine? There were
This year I stayed
many wines available over the weekend
in Montagu, at a
for tasting and purchase. You could buy a
wonderful lodge
bottle to drink with friends at the side of
near the centre
the river, or a case to take home with you.
of the small town.
There were lots of bubblies to drink, and
Mimosa Lodge also
one that I had not tried before, let alone
has their own wine
heard of, was the Paul René. I went to the
(made by Lourens
tutored tasting conducted by Henk Van
again), and offer a
Niekerk, the winemaker and watched
fantastic food and
him taking the crown cap off a bottle
wine pairing in their
to disgorge the sediment. Other wines
restaurant of an evening. Montagu is
that were notable was the Miss Lucy
only a short distance from the farm
from Springfield, a new white blend of
Goudmyn, where the event took place.
sauvignon blanc, semillon and pinot gris,
Goudmyn is between Robertson and
a lovely wine that was made to drink with
Bonnivale on the Breede River, with
fresh fish. Another wine that stood out
plenty of parking available and easily
for me was the Graham Beck Gorgeous.
accessible. There was a huge marquee
Yes, Gorgeous by name and gorgeous by
outside in the car park where you
nature! It is a “gorgeous” blend of pinot
could buy cases or bottles of wine to
noir and chardonnay, and was the ideal
take home with you. I liked this facility
wine to sip on the hot, sunny day.
as it meant that you didn’t have to carry wine over long distances to
But my favourite wine on the day just had
your car.
to be the Rivergold chenin blanc. This is a lovely wine made by Lourens van der
I’ll definitely be back again next year, as
Westhuizen of Arendsig, who seems to
this is an event not to be missed. It is nice
be the champion maker of chenin blanc
to be able to chat to the winemakers
in Robertson. Luckily I bought some of
and even visit them on their farms to see
the Rivergold chenin blanc at the festival,
where the grapes are grown and the wine
as I believe that it is only available from
is made. But next year I will go to the show
the estate. I first tasted their wines at the
on the Friday, when it is not as crowded,
Robertson Wine Valley Festival at Kievits
and rather visit the farms on the Saturday,
Kroon in August, and was delighted to
and finish off with a final taste of my
find this boutique estate again at Wine
favourites again on the Sunday morning
on the River.
before driving home.
33
drinks
Anton Smal:
mcc maker extraordinaire
Words by Denise Lindley Photography supplied
In 2004 the first Methode Cap Classique was made at Bramon in Plettenberg Bay from sauvignon blanc grapes by Pieter Ferreira, the winemaker and bubbly expert from Graham Beck, and he continued to make the wine at Bramon from 2004 to 2007, and handed over to Teddy Hall who made the bubbly in 2008 and 2009. When Peter Thorpe was looking for a wine maker to take over permanently at Bramon, it was Pieter Ferreira who recommended the winemaker from Villiera to him. Anton Smal arrived on the scene in 2010. He had spent the previous 20 odd years working at Villiera, where he started helping at the harvests in the ‘80s. In between the harvests, he worked as a carpenter and went surfing. In fact he took off a whole year to travel around South America to go surfing, even living on a beach for 3 months to surf to his heart’s content. Anton admits that surfing competes with winemaking as his passions, and when he was approached by Peter Thorpe to go to Bramon, he jumped at
34
I asked Anton what he thought made the
in both in Plettenberg Bay. Anton’s first
wines produced in the Plettenberg Bay
harvest came with huge challenges as
Wine of Origin area, so unique. He puts
there was a large amount of rain, but he
it down to terroir. There is ample rainfall
overcame these trials and his maiden
in the area which is much higher than
vintage was made at Bramon for the
Stellenbosch, for example. There are
first time in the newly built cellar. The
no huge temperature spikes during the
rain proved to be a minor problem when
ripening period, the soils are sandy, clay
compared to the cape white eyes, as
based and shallow, and combined with
the birds caused a lot of damage to
the cooling sea breezes (4kms from the
the grapes on the vines. The white eyes
sea), all these factors make a difference
obviously had good taste as they enjoyed
to the quality of the wine. Because the
drinking the grape juice, but by covering
acidity in the grape is also quite high, very
the vines with netting to keep them out,
little sulphur is used to preserve the wine.
there was a big increase in yield from
The cool climate in Plett is very similar
4 tonnes per hectare to 7 tonnes per
to the climate in the Cloudy Bay wine
hectare, but conversely, there is also a
growing area of New Zealand, hence the
hefty labour cost to put up the nets.
similarity of the wines between the two
“ Anton also believes that wine is made in the vineyard, and bubbles
areas.
are made in the cellar.
Newstead, Lodestone, Redford Lane,
Anton also believes that wine is made in
himself to be very privileged and lucky
Rare Earth, Anderson, Luka and the other
the vineyard, and bubbles are made in the
to be in that position. Anton ascribes his
wine farms started producing grapes,
cellar, and he focuses on the drinkability
success to great job satisfaction, which
and Anton began making wine for them
of the wine by extended contact on the
allows him to make good wines from all
as well in the Bramon cellar. Anton also
lees (dead yeast cells) which results in
the different micro areas that make up
consults for Plettenvale, which is situated
a richer, softer mouth feel, so that it is
the Plettenberg Bay Wine of Origin region.
much closer to Plett than the other wine
not too bone dry on the palate. Well, he
Anyway, he is living close to home, as he
farms. At present Anton produces 55,000
must be doing something right, having
is originally from George, and his children
bottles for Bramon of which about 50%
just been awarded a double gold at the
now attend the same school that he used
is MCC and 50% is still wine, and a further
Michelangelo Awards for the Bramon
to go to. Anton has certainly carved out
62,000 bottles for the other farms, in the
2012 and 2013 MCC and also for the
a niche for himself in the beautiful Crags
Bramon cellar. Not all the wines produced
Newstead Chardonnay MCC 2012.
area of Plett, and with more wine farms
are MCC, with quite a bit of sauvignon
He is very bashful about being the main
starting to plant grapes, he is certainly
blanc being bottled now as well.
man in the Plett area, and considers
going to be kept even busier in the future!
After Bramon’s first few vintages,
PHOTOGRAPHY BY WWW.ELLEPHOTO.CO.ZA
the chance, as he could easily indulge
35
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37
KAROO feast Words and recipes by Marliza van den Berg Photography by Kelvin Saunders
38
Langfontein is in the Graaff-Reinet district. When my husband Thinus announced that he had made an offer to purchase a Karoo farm, it sounded like a death sentence - I was content with city life. But I was bowled over by the beauty of this lush Karoo farm, the gracious homestead with its high ceilings, veranda and the beautiful stone buildings dating back to 1830. So we moved south from Pretoria, and although we settled in George, we spend as much time as possible on Langfontein. When we arrive here at the beginning of December, the Christmas shopping has been done. Holiday times are busy times on a guest farm, but there’s a welcome distance separating us from shopping malls, crowds, traffic and the usual frenzy that goes with Christmas. The sounds that wake you are
those of the rooster, the coffee machine grinding coffee beans and family members making their way to the kitchen on the yellow wood floors.
food
Christmas has always been a huge family celebration. Everybody used to travel vast distances to the Boland town where I grew up, just to be together. Then, 12 years ago, we bought a farm in the heart of the Karoo. People think we are crazy to spend December here, but the family knows: If they would like to see us over Christmas, they need to travel to the farm. And they do.
The kitchen is the proverbial heart of our home. My style of cooking is different when we are here. For a start, I need to plan well in advance. After years, I manage to hit the gravel road to travel the 50 km to town just once a week to stock up. The availability of fresh produce in a country grocery store varies, but it has become a refreshing way to plan a menu. We are fortunate to have the best Karoo lamb and in summer, the herb garden is overflowing with rocket, salad, tomatoes, basil and parsley. If you haven’t brought along some good Parmesan cheese, truffle oil, walnut oil and a few other kitchen
“
The kitchen is the proverbial heart of our home. My style of cooking is different when we are here.
39
food
cupboard staples from George, you just do without them.
“ We are fortunate to have the best Karoo lamb and in summer,
the herb garden is overflowing.
40
The result is what I call heavenly food - simple, laid-back fare made using basic, fresh ingredients. Summers are hot and we enjoy the usual Christmas lunch from late afternoon. Most of the preparation is done in advance and assembling the platters becomes a family effort. We start off with a good glass of Cap Classique under the
massive old oak tree, soak up the view over the dam and listen to the sheep in the background. I lay the table in the dining room with antique linen and napkins, light candles and fill jugs with fragrant farm roses. We hold hands and pray. We toast to family and the year that lies behind us. We enjoy good food, and being together for yet another Christmas in the heart of the Karoo.
Beetroot Salad
with Port Macerated Dried Figs On a white platter this salad is a festive, explosion of colour. Perfect for a Christmas table. Easy | Serves 6 time: 20 mins
Ingredients 500 g beetroot, cooked, peeled and sliced or quartered 6 dried figs, marinated in Port 1 red onion 125 g matured cheddar / Parmesan (shaved) Watercress and Rocket For the balsamic dressing Clove of garlic 125 ml olive oil 45 ml balsamic vinegar 10 ml brown sugar Salt and freshly ground black pepper
1. Arrange the salad by placing the watercress and rocket, beetroot, fig and onion slices in layers on a platter. Add the Parmesan shavings. For the dressing, combine all the ingredients and drizzle over the salad just before serving.
2.
Slow Roasted lamb shanks with
Mushroom Relish
Chef and cookbook author Marlene van der Westhuizen’s Slow-roasted shoulder of lamb, from her book “Sumptuous”, inspired this recipe. I attended her cooking course in the medieval village of Charroux a few years ago. She served
41
MEDIUM | Serves 6 time: 2 hrs 30 MINS + 25 MINS FOR RELISH
Ingredients For the lamb shanks 15 ml sea salt 30 ml coriander seeds 30 ml fennel seeds 5 ml freshly ground black pepper 125 ml extra virgin olive oil 6 lamb shanks 500 ml chicken or lamb stock 6 cloves of garlic, peeled 500 ml fresh basil leaves For the mushroom and mint relish 1 onion, finely chopped 2 cloves garlic, finely chopped Olive oil for frying 1 x 250 g punnet white mushrooms, sliced 60 ml white wine vinegar 15 ml sugar
leg of lamb with aubergine caviar. It was a memorable evening with good stories, lots of laughter and of course good food and wine. This has become a favourite on my table. I cut the shank meat from the bone and serve it at room temperature. Instead of the aubergine caviar, I serve it with a mushroom relish. Perfect for summer when the herb garden is abundantly overflowing with mint and basil.
42
45 ml fresh mint leaves, chopped Salt and pepper to taste
LAMB SHANKS Preheat oven to 180째C. Finely grind the salt, coriander seeds, fennel and black pepper in pestle and mortar. Blend the olive oil into the spices and rub it into the shanks.
1. 2.
food 3.
Bake the shanks in a covered roasting dish at 180° C for about 2 hours until tender. Remove from the pan. Pour the stock into a mediumsized saucepan, add the pan juices and garlic cloves and bring to a rapid boil and reduce. Ladle some of the sauce over the shanks. Sprinkle the chopped basil over. Serve warm or at room temperature.
4.
MUSHROOM AND MINT RELISH In a saucepan, sauté the onions and garlic in olive oil until soft but not caramelised. Add the mushrooms and sauté until the mushrooms are cooked. Add the sugar and white wine vinegar simmer for about 3 minutes. Cool to room temperature, adjust the seasoning and add the chopped mint leaves. Place in a bowl, cover and refrigerate until needed.
We are blessed with staff who bake the most delicious farm bread. They do not have a recipe; this is mere instinct and love that result in unforgettable bread, time after time. Numerous efforts on my side have not come close to what they fetch from the oven. On Christmas morning there is always a tiny loaf of bread left from the previous day’s bread-baking session. This is a great way to break bread on Christmas day. Easy | Serves 4 time: 50 mins
Ingredients A few slices of bread, cut in half 4 ripe tomatoes, sliced 1 red onion, sliced Balsamic reduction 15 ml brown sugar 15 ml olive oil Sea salt flakes Freshly ground black pepper
Burnt Tomatoes and
Red Onion on Farm Bread Crostini
43
food
1. Heat olive oil in a frying pan and fry the bread slices on both sides. Set aside. Heat the oven grill, place the tomato slices on a baking tray, drizzle with olive oil and roast until slightly burnt. Heat some olive oil in a frying pan, slowly fry the red onions until soft. Add a few drops of balsamic reduction and the brown sugar, and simmer. Place the crostini on a serving platter, top with the tomato and red onion mixture. Season with sea salt flakes and freshly ground black pepper.
2.
3.
“ The result is what I call heavenly food simple, laid-back fare
made using basic, fresh ingredients.
44
20 g sugar 5 ml vanilla essence 1 egg 50 g ground almonds Flour for dusting Salt 75 g honey 4 firm, ripe plums 375 g puff pastry 50 g pine nuts, toasted Mascarpone to serve
1. Preheat oven to 220°C. 2. Beat together the butter, sugar,
time: 1 HR
vanilla, egg, salt, ground almonds and 25 g of honey. Line oven tray with baking paper. Roll out the puff pastry on flour and place on the lined oven tray. Spread the almond mixture over the pastry – leave about 2cm on the sides open. Slice the plums and place on top of the almond mixture. Bake for 15 min at 220°C and reduce the temperature to 170°C. Bake until pastry is puffed and golden. (Usually a further 15- 20 minutes). Scatter tart with pine nuts and drizzle with the remaining honey.
Ingredients
For more info on Langfontein, visit
60 g unsalted butter, softened
www.langfonteinfarm.co.za.
Rustic Plum Tart This is the perfect dessert to serve under the oak tree on the farm. If I cannot find plums I replace them with apricots or nectarines. Serve it with some Mascarpone and fill your glass with a good Cap Classique. Enjoy. MEDIUM | Serves 6
3. 4. 5.
6. 7.
8. 9.
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45
DECANT to your delight Words by Jane Simon, Wine Ambassador The Festive Season is almost upon us and this is a perfect time to catch up on some serious wine drinking, eat delicious food and socialise with your family and friends. It is also a time when you can indulge in wines that you would not otherwise drink during the year, so spoil yourself and choose that extra special bottle of wine for the Christmas table and the New Year festivities. There are many reasons why one chooses a bottle of wine, be it the wine estate and where the vineyards are situated, the winemaker who obviously has a major influence on the style of the wine, the cultivar or blend and last but not least, the price. During summer a chilled, dry rosĂŠ is very popular and a great way to relax, whether it be sipping a wine over lunch or watching the beautiful summer sunset. It is interesting to note that some wine estates have named the specific
46
going to serve the turkey with cranberry
World or Old World style. A New World
be a deciding factor in choosing that
jelly or a sweet sauce then a lighter style
pinot noir is made in a lighter style
particular wine. Our rosé’s today are
shiraz would also do the trick.
with lots of strawberry, wild cherries
made from red cultivars and so they are
and a perfumed nose where an older
generally of an excellent quality. The
A chardonnay may be fermented in
World style pinot noir will have more
choice of whether it is dry or off-dry is
100% oak barrels, and sometimes in
herbaceous, mushroom, forest floor
your personal choice.
new or 2nd or 3rd fill barrels. Or else
characteristics and generally be of an
the wine may be fermented either in
older vintage. Try different styles and
Of course Champagne or Methodé
the barrel or in a stainless steel tank
see how they compare.
Cap Classique (MCC) is a must for the
and then blended. It is very much up to
festive Christmas table. Why not indulge
your personal taste, how much wood
Not everyone likes turkey, but gammon
and choose a Champagne from a
influence you like and also what food
seems to be a firm favourite. If you
famous Champagne house or else spoil
you are going to pair with the wine.
serve it hot with garnishes like glazed
yourself with an MCC from South Africa.
pineapple and glacé cherries, then an
Sparkling wine can be drunk throughout
Sauvignon blanc is still the top selling
off-dry riesling or a chenin blanc would
a meal, it is not reserved only for
white cultivar in South Africa, and with
be a perfect combination.
celebrations!
food you would need a wine that has been on the lees (dead yeast cells in the
Some of our riesling wines come from
If you are indulging in a roast turkey for
tank) for a period, to make it a bigger
20 year and older vineyards, and are
your Christmas table, you can choose a
food wine. Or try a sauvignon blanc with
really superb, but make sure you choose
beautiful wooded chardonnay, a pinot
a touch of semillon added. We have such
one from an estate that has these older
noir or a cabernet sauvignon. If the
beautiful sauvignon blancs available
vines. We have really old bush vine
turkey is stuffed with sage and served
in South Africa, and especially with the
chenin blanc vineyards on the West
with all the traditional trimmings, then
new 2015 vintages being released – you
Coast and they are producing beautiful
a pinot noir, a medium bodied merlot or
are in for a treat this festive season.
wines that pair perfectly with food.
Pinot noir is either made in a New
Lastly with your dessert, indulge in
“
drinks
cultivar on their label, which may well
fruity cabernet sauvignon would also work well with the turkey. If you are
a fabulous Noble Late Harvest, but just make sure that the dessert is not sweeter than the wine.
The choices are endless … this is a good time to eat, drink good wine and share the time with your family and friends.
The choices are endless … this is a good time to eat, drink good wine and share the time with your family and friends. Please don’t drink and drive and make sure you keep South Africa safe!
47
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pavlova
Ingredients
Chocolate mousse
For the chocolate ganache
1. Using the double boiling
100 g Frey Dark caramel sea
method, melt the chocolate and
salt chocolate
set aside.
200 g Frey Dark 78% chocolate
2. Whip the cream to soft peak
150 ml cream
stage and set aside at room
For the chocolate mousse
temperature.
200 g Frey Dark 78% chocolate,
3. Beat the eggs whites on
chopped
medium speed, gradually adding
420 ml cold heavy cream
the sugar. Continue beating on
3 large egg whites
high speed until stiff peaks are
30 ml sugar
formed.
For the assembly
4. Take the egg mixture and
1 x 250 mm Pavlova shell (from your
fold into the chocolate mixture.
favourite source)
Then add the cream mixture
300 ml cream, whipped
and fold until all ingredients are
3 x Frey Swiss Supreme creamy
well combined.
milk truffles
5. Cover and refrigerate for
3 x Frey Swiss Supreme
1 hour and 30 minutes or until
Stracciatella truffles
set.
500 g strawberries sliced except for about 6 for decoration
ginja advertorial
Chocolate
To Assemble
1. Spoon the mousse into the shell and spread until evenly
Chocolate ganache
distributed.
medium size sauce pan and
sliced strawberries.
1. Pour the cream into
2. Lay out a double layer of the
bring to a boil, then break up the
3. Generously spread out
chocolate pieces into a large
the ganache, retain a little for
mixing bowl.
decoration.
2. Pour the hot cream over
4. Add another layer of
the chocolate, using a rubber
strawberry slices.
cake spatula, fold mixture until
5. Pipe the cream and ganache
chocolate melts and mixture is
droplets where desired.
well combined.
3. Set aside until slightly cooled.
6. Top with Frey truffles, whole strawberries and chocolate shavings.
51
Christmas comes around once a year and is, personally, my favourite holiday. It represents for me family. Living in Durban the best way of enjoying this day is with a family style braai. These recipes embody what I’d like to share with you. They are, most importantly, simple as no one has the time for hassling over a stove during the festive season. Mix a little bit of this and a little bit of that, throw in some fresh ingredients, add some Christmas cheer with Durban weather and there you have it. The perfect family style festive braai menu.
Orange and
cranberry chicken EASY | Serves 8-12 Prep Time: 20 mins COOKING Time: 45 mins – 1 hr
Ingredients 2 whole chickens/4 baby chickens
Fabulously FRESH Words, recipes and styling by Lungi Nhlanhla Photography supplied by GINJA
12 cloves garlic 250 ml (1 cup) dried cranberries 4 sprigs rosemary Seasoned salt and pepper
EASY | Makes 6-8 Prep Time: 20 mins Cooking Time: 30 mins
60 ml ( ¼ cup) Olive Oil
Ingredients
4 oranges, quartered
380 g flour
2 red onions, quartered
2,5 ml ( ½ tsp) curry powder
500 g baby potatoes
7,5 ml (1 ½ tsp) salt
1. Pre heat oven to 180’C. 2. Place the chicken breast down
125 g butter, melted 375 ml (1 ½ cups) plain yoghurt 5 ml (1 tsp) cumin seeds, toasted
and cut along the spine from end to
1 handful fresh coriander, finely chopped
end. Turn over and press down flat to
Oil to fry
spatchcock.
3. Make incisions in the chicken and
1. In a bowl sift together the flour, curry
fill with garlic cloves, cranberries and
powder and salt. Fold in the cumin seeds
rosemary.
and coriander.
4. Season with a generous amount of
2. In a jug combine the butter and
seasoned salt and pepper and rub with
yoghurt. Add to the bowl of dry
olive oil.
ingredients to form a smooth dough.
the oranges, onions and baby potatoes
lightly floured surface. Cut into 4cm
5. Line and grease a baking tray, scatter 3. Roll into a sausage shape on a and season with salt and pepper. Place the chicken over the fruit and vegetables and cover with foil. Bake in the oven for 40-45 minutes. Remove the foil and place back in the oven to grill for a further 10-15 minutes or until golden. Remove and allow to rest for 5-8 minutes before serving.
6.
“
wide pieces and roll into 5mm thick circles.
4. Heat the oil in a pan. Place the bread in the pan and fry on one side until it begins to bubble. Flip over and cook the
These recipes embody what I’d like to share with you.
Curried Pan-fried flatbread
They are, most importantly, simple as no one has the time for hassling over a stove during the festive season.
53
“ Mix a little bit of this and a little bit of that, throw in some fresh ingredients, add some Christmas cheer
with Durban weather and there you have it.
15 ml (1 Tbsp) lime juice 5 ml (1 tsp) Dijon mustard 125 ml ( ½ cup) mixed berry/ strawberry juice
1. In a bowl combine the watermelon, other side for 3 minutes until cooked through.
strawberries and gooseberries. Place in the fridge and allow to chill for 20 mins.
5. Remove from the heat and place on
2. Remove the fruit from the fridge
kitchen paper. Keep warm and when
and arrange on a platter with the feta
ready to serve brush with melted salted
cheese, and basil. Return to the fridge
butter. Serve with a salsa and dips for a
until ready to serve.
snack or as part of a platter meal or an accompaniment to your main dish.
3. Arrange the avocado on the platter just before serving to avoid discolouring.
4. For the Dressing: In a bowl combine all the dressing ingredients and whisk
Watermelon and
Feta Salad
EASY | Serves 8-12 Prep Time: 15 - 20 mins Chilling Time: 20 mins
Ingredients ¼ watermelon, cubed 400 g strawberries, halved 150 g gooseberries, halved 250 g feta cheese, cubed
54
until well combined and slightly thickened.
5. Drizzle the dressing over the salad and serve.
Coriander and Peppadew Braai Fish EASY | Serves 8-12 Prep Time: 20 mins Braai Time: 30 mins
250 ml (1 cup) basil, roughly torn
Ingredients
2 avocados, quartered
1 whole large fish
For the dressing
Salt and pepper
60 ml ( ¼ cup) honey
60 ml ( ¼ cup) olive oil
30 ml ( 2 Tbsps) olive oil
6 cloves garlic
Juice of half a lemon 30 ml (2 tbsps) apricot jam 10 peppadews, roughly chopped lengthways 1 bunch fresh coriander, roughly chopped 1 lime, sliced
1. Prepare the fish by cleaning and de-scaling and making an incision to make a pocket along the belly or butterfly the fish. Make a few incisions on the outside of the fish but not cutting all the way through.
2. Season the fish with salt and pepper inside and out. In a bowl combine the olive oil, garlic, lemon juice and jam. Blend to make a smooth paste. Rub the paste on the inside and outside of the fish.
3. Place the fish on a large doubled piece of foil. Fill the inside of the fish with the peppadews, coriander and lime.
4. Cover the fish with the foil and place on rack over the braai. If not using a braai place in the oven on grill.
5. Braai/grill the fish for 15 minutes on each side. Remove from the oven and open the foil to serve.
5
56
Words and recipes by Franc存ois Ferreira
ways to enjoy BEETROOT
Long gone are the days when the
anchovies over the top and serve.
only way to prepare your veggies
NOTE: You can find white anchovies
was by boiling them to death and
at most delicatessens alternatively
hoping that your kids didn’t try
use normal anchovies.
hide them under the gem squash skin... guilty as charged. We asked
3. Beetroot & Potato mash
Chef François to prevent us from
Cook 400g potatoes until tender,
turning beet red, into creating five
chop 4 cooked beetroot into
ways to enjoy beetroot worthy of
quarters. Add the beetroot to the
seconds... and thirds…
potatoes and cook for an extra
1. Beetroot & Pecan dip
2 minutes. Drain; add 60ml sour cream to the pot. Mash everything
Chop 250g cooked beetroot and
together until you have a smooth
a small bunch each of dhania
pink mash. Adjust the seasoning.
(coriander) and parsley. Blitz in a
Looks & tastes great with fish or
food processor with 50g pecan
chicken.
nuts, 2 cloves of garlic. Add 15ml
Long gone are the days when the only way to prepare your veggies was by boiling them to death and hoping
that your kids didn’t try hide them under the gem squash skin… guilty as
olive oil, 10ml balsamic vinegar
4. Beetroot, Pomegranate
and salt and pepper to taste. Blitz
& Orange cocktail
again and set aside in order for
Pour 100ml pomegranate juice,
the flavours to marry. Serve with
100ml orange juice and 1 cooked
crackers or strips of pita bread.
beetroot into a blender. Blitz until
Let 250g dark chocolate and
smooth. Fill a tall glass with ice,
100g butter melt in a bowl over
pour over the juice and serve
simmering water. Blitz 250g
salad
immediately.
cooked beetroot and then add
Slice 500g cooked beetroot and
Tip: if you mess some of the
the chocolate mixture and 3 eggs.
place in a salad bowl or serving
cocktail on your white shirt or
Add 250g light brown sugar, 150g
platter. Drizzle with a dressing
pants, rub the stain with a slice
ground almonds, 30ml cocoa
made of 2 finely chopped spring
of pear and rinse with cold water
powder and 15ml each of vanilla
onions, 15ml chopped chives, 10ml
before washing.
extract, baking powder and 5ml
2. Beetroot & Anchovy
white wine vinegar, 45ml olive oil and salt and pepper. Arrange
5. Beetroot & Chocolate
the contents of a can of white
Brownies
food
“
charged.
chilli powder. Mix well. Pour into a baking tray and bake at 180ºC for 30 minutes.
57
I first heard about The Veg Table
cheeses, farmed honey, mushrooms
a couple of years ago, and being a
and homemade ice cream.
vegetarian of some 40 odd years
The
VEG table Words by Denise Lindley Recipes by Brett Garvie Photography supplied by veg-table
58
myself, I set my heart on trying out
Brett prepares a set four course meal,
the food there. There is still an acute
which I personally enjoy, as it means
shortage of vegetarian restaurants
that I don’t have to choose what I
in South Africa, but at least we have
want to eat from an extensive menu,
advanced over the years from a plate
and you can rest assured that the
of boiled or fried vegetables served
ingredients are all fresh and that the
with a baked potato, to a butternut
food is cooked that evening in the
lasagne or spaghetti pomodoro! I was
tiny kitchen on a wood-fired stove.
amazed to discover that Brett Garvie,
The magical fairy cottage in the forest
the owner/chef is not a vegetarian!
is actually Brett’s home, and you
Apparently he stopped eating meat
certainly do feel very much at home
in 1992 and started eating it again in
while dining. You can take your own
2002. He is actually a botanist, and
wine and drinks with you, ice and water
spends a lot of his time foraging in the
are provided. Only open Wednesday,
indigenous forest surrounding his tiny
Thursday and Friday evenings, and with
cottage in Rheenendal, just outside
only 16 covers, booking in advance is
Knysna. Rheenendal is also home to
essential to ensure a place in this tiny
other producers, of home cured meat,
forest wonderland.
Brett shares some of his delectable
Generous handful of croutons
recipes with GINJA readers.
3 Tbsps smoked pecan nuts 100 g fresh Chevin For the dressing
Chargrilled Asparagus and
1 tsp honey 30 ml lemon Juice 1 Tbsp Dijon mustard
Chevin Salad with Lemon, Honey and Mustard Vinaigrette
1. Wash and spin salad greens and
In this recipe, the sweet asparagus
jar, combine all the
is complemented by the flavours of
dressing ingredients and shake to
lemon and smoke. The Moroccan-
emulsify.
style preserved lemon is available in good supermarkets along with
80 ml olive oil
reserve for plating.
2. Prepare the dressing. In a clean 3. Chargrill asparagus, turning several times for even charring.
smoked nuts. We make our own salt
4. Mix basil and salad greens
preserved lemon, and smoke our
and share between 4 plates, top
own local pecan nuts, in a simple
with warm chargrilled asparagus,
camping smoker. For those who are
spoon dressing over and top with
not strict vegetarians some crispy
spoonful of Chevin, preserved
bacon or pancetta would be a
lemon and pecan nuts. Finish with a
suitable substitute.
fresh grind of black pepper.
Serves 4
Ingredients 250 g fresh young green asparagus spears Assorted baby salad leaves or sunflower sprouts Small handful fresh basil leaves 1 Tbsp salt preserved lemon finely julienned (see recipe)
Dukkah roasted butternut with
Glazed Carrots and Fragrant Wholewheat Couscous
59
food This is my take on ‘east meets
1 tsp paprika
west’. The North African
1 tsp salt
condiment Dukkah is a blend
For the couscous
of toasted nuts and spices; and
½ cup of whole-wheat couscous
can be used in many different
½ cup of boiling water
delicious culinary applications.
1 tsp orange zest grated
The Tahini yogurt dressing is a
2 Tbsps Italian parsley coarsely
nod to the Middle East, providing
chopped
a sour savoury foil for the sweet
2 Tbsps fresh coriander leaves
vegetables.
1 sprig of rosemary, finely chopped Salt
Serves 4
Ingredients
White pepper For the sauce 1 cup plain yoghurt
1 large butternut
Juice of half a lemon
16-20 baby carrots
2 Tbsps Tahini
1 cup of fresh orange juice
1 glove garlic, crushed or minced
1 Tbsp honey
Pinch of salt
Olive oil
¼ tsp white pepper, freshly
Freshly ground white pepper
ground
Salt 4 Tbsps Dukkah (see recipe below)
60
DUKKAH
4 Tbsps pumpkin seed
1. This recipe is cooked over a
2 Tbsps soy sauce
high heat and requires constant
For the dukkah
tossing of the seeds in the pan to
½ cup Pecan nuts (traditionally
prevent burning.
hazelnuts, but you can also use
2. Toast pecan nuts in a frying
almonds or macadamias)
pan, or on a baking tray in the
2 Tbsps sunflower seeds
oven, until lightly coloured and
2 Tbsps sesame seeds
smelling fragrant. Set aside and
1 tsp fennel seeds
chop coarsely once cooled.
2 ½ Tbsps coriander seeds
3. In a frying pan, toast
1 ½ Tbsps cumin seeds
sunflower seeds, adding sesame
1 Tbsp green peppercorns (or 1 tsp.
seeds once sunflower seeds start
white peppercorns)
sizzling. Continue to toast until all
seeds are golden. Remove from
butternut and glazed
pan immediately
carrots
4. Dry wipe pan and return to
“ The magical fairy cottage in the forest is actually Brett’s home,
heat, add green peppercorns.
1. Preheat oven to 200°C. 2. Place carrots in large frying
After 30 seconds, add coriander
pan, add orange juice and drizzle
seeds, and 30 seconds later,
with honey. Sprinkle a pinch of
add cumin and fennel seeds.
salt and freshly ground white
Toast until golden and fragrant.
pepper. Cook over medium heat,
Remove from pan and add to
until golden and caramelised.
already toasted seeds and nuts
5. Add paprika and salt to mixture.
6. In a food processor or mortar
3. Place a frying pan over high heat, place pumpkin seeds in the hot pan and cook until they start to pop, shaking the pan
and pestle, grind all ingredients to
occasionally to avoid burning.
desired texture. (Avoid grinding
When most of the seeds have
too fine).
popped, add soy sauce and
7. Transfer to a jar and seal to
shake the pan until all moisture
preserve volatile fragrant oils,
has evaporated. Set aside for
until needed.
garnishing.
and you certainly do feel very much at home while dining.
63
food
4. Peel butternut and cut into 15 mm. thick slices. Place on baking tray and drizzle lightly with olive oil. Bake in the
TO SERVE
1. Replace butternut in oven to warm through.
oven until soft and golden. Set aside
2. Drizzle one quarter of yoghurt
to cool. When cool, coat both sides of
dressing around each plate. Place a
butternut lightly with Dukkah and set
quarter of the couscous on each plate,
aside.
top with roasted butternut slices, caramelised carrots and soy-popped
SAUCE
pumpkin seeds.
Place all the ingredients in a blender and blitz to combine. COUSCOUS Place the couscous and boiling water in a dish, cover and allow to stand for five minutes. Add coarsely chopped parsley, rosemary, orange zest and coriander, one tablespoon of olive oil,
Rose water Panacotta
with “Rose� Berries and Rose Geranium Sorbet
salt and freshly ground white pepper. Mix lightly with a fork.
This gelatine free version of a classic
dessert is suitable for vegetarians! All
powder, whisk and boil for two minutes.
of the berries used (and many more)
Strain. Pour into ramekins and place in
belong to the botanical family Rosaceae
the refrigerator to set for two hours at
(rose). A cool seasonal dessert for high
least.
summer. ROSE GERANIUM SORBET Serves 8
Ingredients
1. Place green tea and one handful of rose geranium leaves in a large teapot. Pour over the boiling water, and leave to
For the panacotta
steep for 20mins. While still warm, stir in
60 g sugar
the honey and castor sugar, and add the
500 ml milk
other handful of geranium leaves. Stir
375 ml cream
well and leave to steep until cool. Place in
A few drops vanilla essence
refrigerator overnight, or until cold.
2 ½ Tbsps rosewater
2. Strain, and turn in ice cream
1 level teaspoon agar agar powder
machine according to manufacturer’s
For the rose geranium sorbet
instructions (usually 20-30mins, until
2 handfuls rose-scented Pelargonium
set). Freeze.
leaves 500 ml boiling water
ROSE "BERRY" COULIS
50 g good raw honey
Place 150g strawberries, 100g fresh
150 g castor sugar
raspberries in a small pot, together with
2 tsps organic green tea
the castor sugar, lemon zest and juice.
For the “rose” berry coulis and
Cook over a medium heat, until slightly
garnish (serves 4)
thickened. Blend and cool to serve.
250 g strawberries 200 g raspberries
To serve
100 g black berries
1. Place a desert spoon of coulis on a
Juice of half a lemon
side plate and unmould the pannacotta
1 Tbsp castor sugar ½ tsp lemon zest
on top of the coulis.
2. Dip an ice cream scoop into a cup of boiling water and then scoop a ball
PANACOTTA
of the sorbet. Place the sorbet to the
Simmer milk cream, sugar, rose water
side of the panacotta. Garnish with the
and vanilla essence. Add agar agar
remaining berries.
Back to basics
SALAD dressings Words and recipes by Franc存ois Ferreira
94
food A dressing is a sauce for a salad. Just as
emulsified sauce, is formed when two
sauces for hot foods should complement
liquids that would not ordinarily form a stable
rather than mask the flavour of the principal
mixture are forced together and held in
food, the sauce (dressing) for a salad should
suspension.
complement rather than mask the flavours of the other ingredients. Vinaigrette dressings The simple vinaigrette also known as basic
Vinaigrette
French dressing is a temporary emulsion of oil
This is one of the most basic classic salad
and vinegar seasoned with salt and pepper.
dressings.
Oils
EASY | MAKES 120 ml
Many types of oil can be used to make salad
Time: 3 mins
dressings. Light, neutral-flavoured oils such as canola, corn, cottonseed, soybean and
Ingredients
sunflower are relative low priced and used
30 ml vinegar or lemon juice
extensively for this purpose. Olive oil is also
90 ml oil
very popular.
1 clove garlic, finely chopped Salt to taste
Vinegars Many different types of vinegar can be used to
Dissolve the salt in the vinegar in a small
make salad dressings. Red wine vinegar is the
mixing bowl or jug (salt does not dissolve
most common because it is inexpensive and
readily in oil) , add the garlic and lastly the oil.
its flavour blends well with many foods.
Mix well until an emulsion has formed and drizzle over a salad just before serving.
Other flavouring ingredients Herbs, spices, shallots, garlic, mustard and sugar are only a few of the many flavouring
The sauce (dressing) for a salad should complement rather than mask the
dressing.
Italian Salad Dressing
Mayonnaise
EASY | MAKES 250 ml
Mayonnaise is an emulsion. An emulsion or
Time: 5 mins
ingredients used to enhance a vinaigrette
“ flavours
of the other ingredients.
65
Ingredients
Note: For a creamier dressing, place all
175 ml vegetable oil
the ingredients except the oil in a blender.
60 ml cider vinegar
Pulse to mix the ingredients. While the
30 ml water
blender is running on high, slowly add the
5 ml minced garlic
oil until the mixture has a creamy texture.
10 ml sugar
Refrigerate until needed.
5 ml salt Pinch freshly ground black pepper 5 ml grated Parmesan cheese
Shake well to blend. Allow the flavours to
Chunky blue cheese dressing
“marry� for an hour or so. Preferably leave
EASY | MAKES 750 ml
in the refrigerator until the next day.
Time: overnight
Combine all the ingredients in a bottle.
Ingredients 250 ml mayonnaise
Greek Dressing
250 ml sour cream
EASY | MAKES 250 ml
2,5 ml white pepper
Time: 15 mins
30 ml grated onion
Ingredients
120 ml buttermilk
Dash Tabasco sauce 15 ml lemon juice
2 garlic cloves, minced
5 ml Worcester sauce
2,5 ml salt
2,5 ml salt
10 ml Dijon mustard
Pinch cayenne pepper
120 ml extra virgin olive oil
5 ml minced garlic
30 ml fresh lemon juice
10 ml sugar
2,5 ml sugar
150 g blue cheese, crumbled
75 ml red wine vinegar 15 ml basil leaves, chopped
Mix the mayonnaise, sour cream and
15 ml oregano leaves, chopped
buttermilk well. Add the remaining ingredients and mix thoroughly.
66
Mix all the ingredients together in a bottle,
For the best results refrigerate the
seal and shake well to mix.
dressing for at least 24 hours before use.
2.
exploring africa
Tanzania
A food journey through Tanzania with John Aritho.
travel Stepping out of a plane in Dar es Salaam’s
Pilau is a beautiful rice dish with origins in
Airport is a beautiful experience.
the Middle East – Oman in particular and is a common Indian rice dish, which can be a
From the slick, relaxed Swahili speaking
special occasion delicacy, or a celebratory
policemen to the loosely shirted Coastal men
dish too. It can be vegetarian or a meat
and colorfully dressed women, one feels as
dish and is always a winner when in doubt
though one has arrived on a nice drawn-out
– served with kachumbari’ which is East
holiday……Mambo vipi? (Swahili for how
Africa’s very own salsa salad.
are you doing?) is one question you will hear quite often – just reply with a ‘Mambo
Venturing from the ‘posh’ Chefs Pride, one
poa’(all is cool) and you are suddenly
can sneak onto real street food – aptly
streetwise and ‘local’.
named ‘Mama Nitile’ – ‘Mama dish up for me!’
This is the true home of the beautiful Swahili language, Africa’s largest authentic language
This is normally great home cooked food
and second most spoken language in Africa.
that ‘Mamas’ cook for sale to regular folk ranging from office goers to taxi drivers, a
Swahili is a beautiful language that is
healthy dish while away from home.
thought to have been developed by the early traders when the Arabs came to the East African Coast in the 2nd century AD as a trading language that used Bantu, Arabic
Coconut Bean Soup
and Hindi words
EASY | Serves 8-10
Food is such an integral part of Tanzanian
Ingredients
living that one of the most popular
15 ml oil
restaurants in Downtown Dar es Salaam is
125 ml onions, chopped
called ‘Chefs Pride’ and the first time I visited
125 ml green peppers, chopped
the restaurant in 2001, it was packed to the
5 ml curry powder
brim. Steamy biryanis, pilaus and mchicha
5 ml salt
are being served everywhere while the
Pinch of ground white pepper
cacophony of the busy street reverberates in
45 ml butter, softened
the roadside restaurant….and you know that
2 tins chopped tomato
you are in Tanzania.
2 tins red kidney beans with liquid
69
travel
500 ml coconut milk 750 ml water 125 ml cooked rice
Coconut, and Peanuts)
125 ml coconut shavings
Tanzanians often prepare spinach as a side dish.
1. Heat the oil in a large saucepan, and sautĂŠ the
EASY | Serves 8
onions until softened. Add the chopped green peppers, curry powder, salt, pepper, butter. SautĂŠ
Ingredients
for 3 minutes, and then add the tin tomatoes, stir
60 ml butter
until well combined and let simmer for about 5
1 kg fresh spinach, chopped
minutes.
125 ml desiccated coconut
2. Add the red kidney beans with their liquid, the coconut milk, and water and stir until well blended.
350 g peanuts, finely chopped Salt and pepper to taste
3. Lower the heat and simmer for 10-15
1. In a large saucepan, melt the butter and add
minutes, Stir in the cooked rice and cook further
the chopped spinach, fry until the spinach is
for about 2 minutes.
wilted. Add the grated coconut, and chopped
of coconut shavings, and serve hot.
2. Toss lightly until the ingredients are
4. Ladle into bowls. Top each serving with 15ml
70
Mchicha (Spinach,
peanuts.
combined, heated through, and all the liquid is absorbed. Adjust the seasoning.
3. Serve as a vegetable with any meat, poultry, or fish dish.
Tanzanian Pilau Originates from India but it tastes and looks very different from the Indian pilau.
to a ch o r ap p s, an c i r at o e f t in o A p An i sh ed d h s ma nal it i o d a tr ya . is a Ke n
Tanzanian pilau use more spices than Indian pilau. It has become a favorite Tanzanian rice dish. Pilau has a unique taste. Although in Tanzania it is traditionally cooked with meat and vegetables, I do not eat meat much, I hope people like me will enjoy this simple meatless pilau.
Ingredients 30 ml olive oil
3. Add the coconut milk mixture to the rice. 4. Cover the pot and turn heat to the lowest
60 ml onions
settings. Adding chicken broth 250ml at a
nyama, wali na maharage and ndizi kanga –
250 ml basmati rice
dishes with popular items being Ugali (Pap like polenta starch dish), chapathi, ndizi
time to the rice until it is cooked.
5. Serve with tomato sambal (finely diced
one of my all-time favorites.
15 ml crushed fresh ginger 30 ml garam masala powder
tomato, onions, green chilli, and coriander
Swahili cuisine is as diverse as is Tanzania
500-750 ml warm chicken stock
with a dash of fresh lemon juice).
and true justice cannot be made on
15 ml crushed garlic
the Tanzanian food without visiting this
125 ml coconut milk Salt to taste
1. In a large pot, heat oil on medium heat.
Saying goodbye to Tanzania can never
beautiful tropical country to discover the
be done properly without a visit to the
hidden treasures of the Swahili Cuisine.
massive Fish market that has all sorts of
Then, add rice and onions. Stir until the
delicacies from the sea and the heavy
All this talk about food makes me want to
translucent (colour of rice starts to turn
smells and noisy fishermen tell you that
book a quick ticket on Fast Jet or SAA for
white).
there is something really special here from
a quick three and half hour trip to Dar es
a culinary point of view.
Salaam aptly named the ‘Haven of Peace’.
In a separate bowl, mix the coconut milk with
Tanzania has 128 languages but Swahili
Join me in the next edition as we sail to the
250 ml of chicken broth.
unites the country and has a large variety of
beautiful island of Zanzibar.
2. Add the garlic, ginger, and garam masala. Keep stirring until the garlic is cooked.
71
BU MIN RG I ER S
The Festive Season is about family and friends re-connecting & coming together – food and drinks are in abundance. Charm your guests with a Christmas feast with recipes to make your mouth water, paired with only the best Methode Cap Classique South Africa has to offer.
BEEFY BITES
Mini burgers with KIMCHI RELISH BURGERS: Serves: 6 Time: About 30 mins KIMCHI RELISH: Serves: 10 as a condiment time: 3 hrs INGREDIENTS For the burgers
360 g Chalmar beef mince- 60 g per patty Salt and pepper to taste 5 ml garlic powder 60 ml breadcrumbs 1 egg, lightly beaten 30 ml tomato juice 20 ml brown sugar 15 ml balsamic vinegar Olive oil, for cooking 30-45 ml mayonnaise Baby spinach leaves, trimmed 6 x cocktail buns cut in half For the kimchi relish
1 small cabbage, finely sliced 10 ml salt 75 g castor sugar 1 onion, finely chopped 45 ml vegetable oil 6 garlic cloves, minced 10 slices fresh ginger, peeled and minced
4 red chillies, seeds removed and finely chopped 15 ml Chinese 5-spice powder 6 anchovy fillets, finely chopped 50 ml soy sauce 60 ml lemon juice or white wine vinegar 1 small bunch spring onions, finely sliced
”
As a family-run business we are extremely passionate about beef production and it’s through well-managed feedlots and an awardwinning abattoir that we have turned into the first choice for many of South Africa’s leading chefs and also consumers. – Sarah Wethmar,
3 carrots, coarsely grated
Managing Director – Chalmar Beef
BURGERS
refrigerator for about 3 hours.
1. Preheat the oven to 180°C. Preheat a
Remove from the refrigerator;
griddle to 180°C.
let the cabbage drain in a colander.
2. In a large bowl, add the beef
2. In a large pan or wok, sauté the
mince, salt, pepper, garlic powder,
onions in the vegetable oil until soft,
breadcrumbs, egg, tomato juice, brown
add the garlic, ginger, chilli, 5-spice
sugar and balsamic vinegar and mix
powder, anchovies and fry for about
until well combined.
2 minutes. Add the Soy sauce and
3. Weigh out 60g of the meat mixture
lemon juice, spring onions, carrots
and form a ball with your hand. Heat a
and cabbage.
griddle pan or a non-stick frying pan
3. Heat through, turn the stove off
over medium heat and add olive oil.
and let the mixture cool to room
Place the patties in the pan and slightly
temperature, place in an airtight
flatten with a spatula. Cook for 3- 5
container and refrigerate until needed.
minutes on each side. the oven for 5 minutes. Remove and
Pulled Beef mini Schwarma
build the burger. First mayonnaise, then
Serves: 8
spinach leaves, top with mini burger
Time: 2 hrs 30 MINS
4. Wrap the buns in foil and place in
patty and relish. Serve immediately with a green salad or chips. KIMCHI RELISH 1. Place the cabbage in a bowl and sprinkle with the salt and 30ml of the sugar. Place into the MINI SCHWARMAS
STICKY RIBS
sauce, cover and slow cook in the oven for 2 hours until very tender. Remove the lid of the oven dish for the last 30 minutes to reduce the sauce. Remember to stir the cubes now and again. To assemble 1. Use a fork to “pull” the meat into small pieces. 2. Toast the pita breads slightly in a toaster, cut the top off and add some of the finely sliced lettuce and then add
INGREDIENTS
some of the pulled meat, place upright
125 ml tomato juice
in a serving dish, sprinkle the schwarmas
125 ml brown sugar
with sliced spring onions and serve.
30 ml vinegar 8 cloves garlic, roasted & mashed
Asian sticky Beef short ribs
60 ml soy sauce
Serves: 6
10 ml cayenne pepper
Time: about 3hRS 30 miNs
125 ml water
5 ml ground cumin 15 ml oil
This dish can be done in the oven or
Salt and pepper
over the fire.
900 g Chalmar beef (brisket), cut into large cubes
INGREDIENTS
16 cocktail pita breads
2 kg Chalmar Beef short ribs, cut into
Finely sliced lettuce or spinach
snack size
Sliced spring onions
30 ml freshly grated ginger 10 ml freshly crushed garlic
1. Preheat the oven to 180°C.
5 ml Chinese 5-spice powder
2. In a mixing bowl, combine the tomato
100 ml soy sauce
juice, brown sugar, vinegar, water,
50 ml lemon juice
roasted garlic, soy sauce, cayenne
100 ml honey
pepper and cumin. 3. In a separate pan seal the cubed
1. Mix the ginger, garlic, 5-spice powder,
brisket, and place the sealed cubes in an
soy sauce, lemon juice and honey
oven proof dish. Coat the brisket with the
together.
baguette, arrange the thinly slice meat
sure all the meat is covered with the
on each slice drizzle with oil & balsamic
marinade. Marinate for about 2 hours.
vinegar, top with Parmesan shavings
3. Remove and cook over a medium
and serve.
fire until done or roast in the oven on a
Note
baking tray until cooked.
Instead of fillet you can use sirloin;
Note
fat trimmed off and cut into thick
Reduce the remainder of the marinade
“biltong� slices.
to use as a dipping sauce. For more delicious
Biltong cured Carpaccio Serves: 20 as a snack
Chalmar recipes visit www.ginjafood.com/ profile/chalmar-beef/
Time: 4 days INGREDIENTS
Tel: (+27) 11 984 1880
1 kg Chalmar beef fillet
Email: info@chalmarbeef.co.za
100 g coriander seeds roasted and crushed 50 g coarsely ground black pepper 50 g brown sugar 150 g coarse salt 250 ml red wine vinegar 1. Slice the fillet in half. Sprinkle the spices, salt, sugar and vinegar over the fillet in a plastic container. Let it stand for 24 hours, turning regularly. After the marinating period, hang the meat for 2 to 3 days just till a thick skin forms. 2. Chill the meat and then slice the meat thinly and arrange on a presentation platter, drizzle with olive oil and balsamic vinegar, garnish with parmesan shavings and present.
Website: www.chalmarbeef.co.za chalmarbeef chalmarbeef chalmarbeef RECIPES AND PHOTOGRAPHY BY GINJA
IO
marinade over. Mix well to make
CC RPA
3. Alternatively, toast slices of
CA
2. Rub into the ribs and pour the
food
I don’t like wasting food, but there is nothing more boring than having leftover food from a festive table served in exactly the same way as it was the day before. Make the effort to tart up the dish or serve the leftovers in another form. Your family will love and worship you as the kitchen god/goddess you are.
Roast Beef Kimchi Kimchi is Asian-style coleslaw which is great on its own, on a homemade hamburger or as the basis for a roast beef salad. MEDIUM | Serves 8 time: 3 hrs
Words and recipes by Franc¸ois Ferreira Photography by Kelvin Saunders
Sweet
remains
Ingredients 1 medium cabbage, sliced 10 g sea salt flakes 75 g castor sugar 10 garlic cloves, minced 10 slices fresh ginger, peeled and minced 4 red chillies, seeds removed and finely chopped 15 ml Chinese 5-spice powder 6 anchovy fillets, finely chopped 50 ml soy sauce 1 small bunch spring onions cut into 2 cm batons 3 carrots cut into julienne strips 500 ml roast beef sliced
1. Place the cabbage in a bowl and sprinkle with the salt and 30ml of the sugar. Place into the refrigerator for about 3 hours. Put the garlic, ginger, chilli, 5-spice powder, anchovies and remaining sugar into a large bowl
2.
76
and mix together. If the mixture is very thick, add water a little at a time until the mixture is just thicker than a creamy salad dressing but not sludge. Stir in the spring onions, carrots and sliced roast beef. Cover the bowl and leave in the refrigerator until the cabbage is ready to be removed. Remove the cabbage from the refrigerator, wash, drain and dry. Add the cabbage to the bowl. Note For a vegetarian friendly dish, omit the sliced roast beef.
3.
Potato pie There is nothing worse than cold baked- or roast potatoes. This pie can be served warm or at room temperature.
“
Easy | Serves 4 time: 60 mins
Ingredients 6 medium-sized potatoes, mashed or if cold, pulsed in a food processor 250 ml couscous, cooked 1 medium-sized onion, grated 125 ml finely chopped parsley 5 ml dried mint 2,5 ml ground cinnamon Salt and freshly ground black pepper 125 ml flour, optional To finish: 1 large onion, halved, then sliced 125 ml olive oil
1. Preheat the oven to 180ËšC. 2. In a large mixing bowl, mix the mashed potatoes, couscous, grated onion, parsley, mint, and cinnamon together. Taste and add salt and pepper to your taste. If the mixture looks too loose, you can add flour to firm it up. The texture of the mixture should be like firm mashed potatoes. Smear a 30cm round baking dish with some olive oil, spoon the potato mixture into the dish
3.
there is nothing more boring than having
leftover food...served in exactly the same way as it was the day before.
27
food
“
and smooth out the top. Place the sliced onions on top of the potato mixture, drizzle with the remaining olive oil and bake in the preheated oven for about 25 minutes or until golden brown. Serve with a green salad.
Make the effort 4. to tart up the dish or serve the leftovers in another form. Panzanella Your family will love and worship you as the kitchen god/goddess you are.
78
A traditional Tuscan salad of stale bread and ripe tomatoes, it is filling and delicious as a light meal or a side dish.
Ingredients 1 ciabatta loaf 250 g cherry or mini roma tomatoes, halved 1 fat clove garlic, crushed 125 ml olive oil 30 ml red wine 30 ml balsamic vinegar 75 ml Tabasco Bloody Mary mix (mild) Salt and milled pepper Olive oil for frying 1 each large red and yellow pepper, deseeded and cut into strips 1 red chilli 30 ml capers 20 black olives 4-6 anchovies, chopped (optional)
Easy | Serves 4 as a main or 6 as a side dish time: 1 HR 30 mins
Handful fresh basil
1. Thickly slice the Italian
bread, cut into large chunks and place in a bowl. Add tomatoes, garlic, olive oil, vinegar and seasoning to the bread and mix well. Set aside. Heat olive oil in a large pan and stir fry peppers and chilli until soft - about 8 minutes. Pour the peppers (including pan juices) into the bread mixture. Add the remaining ingredients, adjust seasoning and mix well. Allow to rest for at least an hour before serving. Serve as is for a starter or with a selection of leftover cold meats as a main course. Note: If you cannot find the Tabasco Bloody Mary Mix, you can use tinned tomato juice.
2.
3.
Chicken & Vegetable Salad Easy | Serves 4 time: 1 HR 30 mins
Ingredients 1 punnet baby corn, roughly chopped
1 bunch spring onions, roughly chopped 100 g mushrooms, sliced 2 carrots cut into julienne strips 250 ml broccoli florets 500 ml leftover roast chicken, shredded 125 ml pumpkin seeds, toasted 125 ml sunflower seeds, toasted Coriander to garnish For the dressing 2 cloves garlic, crushed 2 red chillies, deseeded 30 ml brown sugar Juice of 2 fresh lemons 60 ml sunflower oil 10 ml lemon zest Salt and pepper to taste
1. Place all the ingredients for the dressing in a food processor and blend together. Taste and adjust the seasoning. Pour the dressing over the vegetables and marinate for about 90 minutes. Just before serving, add the shredded chicken, mix well. Top with the pumpkin and sunflower seeds. Garnish with the fresh coriander and serve. Note: For a vegetarian-friendly salad, omit the chicken and add 1 tin drained chickpeas.
2.
29
Book review
A YEaR AT sILWOOD
food
80
into silver-haired ‘older persons’ it also (hopefully) brings with it a vast amount of wisdom and a huge collection of memories. This wisdom and the memories are imparted to the reader through anecdotes and photographic records both old and new, which can be found interspersed throughout the pages of the book. From a personal standpoint I have to say that, because I find photographs, particularly
Alicia & Carianne Wilkinson Published by Quivertree Price R 450
old photographs, so fascinating, I would prefer if the captions for the photographs were closer to the photos themselves. As I say, a personal niggle, based on turning to the back of the book
I must confess that I found the title
to find the information.
of this collection of recipes just a little misleading! True to the title, it
The recipes as befits a collection of
covers a year’s activities at the famed
same from an establishment of the
Silwood Kitchen School of cookery.
stature of the Silwood Kitchen are
Not only in the syllabus, seasons and
superb and of the widest possible array.
examinations, but particularly in the
They range from a relatively simple pizza
cuisine which the students are learning
to a breakfast where even the bacon
to produce. However there is far more
and sausages are made in-house! If
to this book than a shorthand version
you cannot find something to tickle
of the year’s activities.
your fancy or more correctly tempt your
Woven into the fabric of this
palate amongst the, about a hundred,
publication are the origins and history
in this book, I fear your palate is beyond
of the school, from inception in 1964
redemption. More than twenty more
through the 50 intervening years to
are listed under ‘basics’ for such things
its publication in 2014. Fifty years
as, how to clarify butter (home-made
is a considerable period of time in
of course) through to a range of stocks
anyone’s life. It turns blonde teenagers
passing vanilla ice cream en route!
Written, as it is, by the daughter and grand-daughter of the founder Lesley Faull this book deserves a home in any dedicated foodie’s collection. If nothing else you need to take cognisance of a ‘life truth’, by person or persons unknown, at the end of the book “KISSIN’ DON’T LAST…..COOKIN’ DO”!
Apple Cosmopolitan SORBET
This recipe comes from the very first Showcook competition, won by James Gaag and Belinda Wichmann. James developed these delicious apple cones for serving sorbet.
“
MEDIUM | serves 6 Prep Time: 1 hr 45 mins FREEZING Time: 2 HRS 30 mins (IN AN ICE CREAM MACHINE) OR ALTERNATIVELY OVERNIGHT.
The recipes as befits a collection of same from an establishment of the stature of the Silwood Kitchen are superb and of the widest possible array.
81
Ingredients For the Apple Cones 250 ml granulated sugar
1 minute, until slightly transparent.
3. Drain, reserving the sugar syrup for the sorbet.
250 ml water
4. Wrap each slice round a greased
6 apples
cones and dry in an oven at 70ËšC.
For the Sorbet 2 gelatine leaves
Sorbet
1 L cranberry juice
1. Peel and cube 300g of apple offcuts,
50 ml Vodka
poach in the reserved sugar syrup, until
Special equipment Greased cones
2. Sponge the gelatin leaves in water. 3. Reduce the cranberry juice to 300ml
Ice-cream machine
then remove from the heat, add the
Food processor Cones
soft, then drain.
sponged gelatin and stir to dissolve.
4. Allow the mixture to cool to room temperature.
1. Dissolve the sugar in the water to
5. Blend poached apple, cranberry
make a syrup.
mixture and vodka, until smooth. If
2. Slice the perfect cross section out of each apple, stalk attached, reserving the
necessary, adjust the sweetness using a little of the reserved sugar syrup.
rest of the apple for the sorbet. Blanch the six apple slices in the sugar syrup for
To Freeze Churn in an ice-cream machine until frozen. (if you do not have an ice-cream machine, freeze overnight then beat with an electric mixer every day for 3 to 5 days, until smooth.) To Serve
APPLE COSMOPOLITAN SORBET
Ball into 25 to 30 ml portions and serve in the apple cones. Images and recipe extracted from A Year
at Silwood by Alicia & Carianne Wilkinson (Quivertree).
82
What's in
season Here is our summer seasonal guide. Keeping you up to date as to what is readily available on the shelves in your local stores across South Africa. Fruit Apricots, apples, berries like blueberries, strawberries, blackberries & raspberries, cherries, elderberries, figs, grapes, granadillas, guava, kiwi fruit, litchis, mangoes, melons, nectarines, paw paws, peaches, pears, plums, pomegranates, prickly pears, quince, spanspek, tree tomatoes, watermelons. Vegetables Artichokes, asparagus, beetroot, baby corn, brinjals, cabbage, celery, chillies, chives, courgettes or baby marrow, garlic, green beans, mange tout, marog, mielies, mushrooms, okra, parsley, rhubarb, spinach, spring onions, sweet peppers, Swiss chard, turnips. Herbs Basil, bay leaves, borage, dill, fennel, lemon grass, marjoram, mint, oreganum, rocket, rosemary, sage, thyme. Available All year long . . . Bananas, butternut, carrots, cucumber, lemons, lettuce, onions, pineapples, potatoes, pumpkin, radishes, squash and sweet potatoes.
food
EDIBLE ART
party favours for christmas Words by Franc存ois Ferreira Photography by Kelvin Saunders
84
In today’s world where everything is instant, true crafters like Anne-Marie Ferreira are few and far between. Anne-Marie is not just a cake decorator; she is a true artist that takes the art of cake
beautiful arrangement of sweet peas in
decorating and sugar work to new heights.
the room, and asked if the flowers were
What started as a hobby in 1986, became
from the garden.
a full-time job in 2002 when she started teaching at home and creating cakes for
“No, they are not,” replied the hostess,
all occasions, from birthday parties to
“they are made of sugar!” From that
weddings.
moment on Anne-Marie was hooked.
Anne-Marie has always been “arty”,
Anne-Marie is a member of the South
being able to draw beautifully, good at
African Cake Decorators Guild (SACDG) and
sewing, arranging flowers and makes
is a founder member of the George branch.
mean jams. Her interest in sugar work
Her wedding cakes feature regularly in the
was triggered when she visited a friend
international magazine Wedding Cakes – a
of a friend and complimented her on the
design source. Asked how she stays ahead of her
“
game, the answer is very clear: “Take part in shows, take what the judges say to heart, attend courses and classes and READ a lot.” She recommends taking classes even if you have been in the game for as many years as she has; just make sure the teacher is registered with the SACDG and qualified for the level of teaching. The SACDG has branches country wide and in Gauteng there is a Junior Guild as well.
Anne-Marie is not just a cake decorator; she
is a true artist that takes the art of cake decorating and sugar work to new heights.
85
HO HO
homemade Recipes by Juliette Mudaly Photography by GINJA
86
45 ml butter, softened
dangling your toes in the water, these are
250 ml icing sugar
the things that make summer so special.
Cocoa powder, for dusting
As they say, the tan lines may fade, but
Icing sugar, for garnish
the memories will last forever. Not to mention the growing anticipation of the
1. In a medium size bowl, mix the peanut
setting up decorations, opening presents
butter, Nutella, butter, and icing sugar.
and most importantly of all, spending
2. Take a pretzel stick and mould some
time with family and friends.
of the Nutella mixture around it, forming
junior
Early mornings, sun-kissed skin and
a cone shape, where the bottom is bigger Kick off the holiday season in the kitchen with the kids by preparing tree
than the top. Ensure the mixture holds its shape.
decorations with a personal touch, gift
3. Holding it steady by using the tip of
tags to make your presents unique, and
the pretzel as a handle, start inserting
edible pine cones giving you a hint of a
the pieces of cereal. Layering from the
white Christmas in a land full of sunshine.
bottom to the top, place the cereal all around the bottom, then move on to the
Make this summer more than
next layer, stagger the layers as you move
memorable… make it delicious!
upwards. Cut several cereal pieces into triangles and add those to the top (most pinecone scales get smaller towards the
Snowy Chocolate
pinecones
end.)
4. Dust the pinecones with cocoa
powder, then refrigerate for 30 minutes.
5. For a “snowy” effect, dust the
pinecone with icing sugar.
EASY | MAKES about 6 Prep time: about 40 mins Refrigeration time: 30 mins
Ingredients 750 ml Honey Shreddies 6 pretzel sticks 65 ml smooth peanut butter 120 ml Nutella
87
junior
1 X straw
1. In a stand mixer, using the
Twine or ribbon (use when assembling)
paddle, combine the water and
For the royal icing
meringue powder and mix for 10
180 ml warm water
seconds.
90 ml meringue powder (Actiwhite) 5 ml Cream of Tartar
2. Add the cream of tartar and mix for a further 10 seconds.
1 kg icing sugar, sifted
3. Add all the icing sugar and mix
Food colouring powder
on low speed until it’s well combined and the mixture is shiny. Turn the
Shortbread
1. Heat the oven to 190°C. 2. Cream the butter and the sugar together until smooth.
Edible Christmas
Tags and Ornaments
forms stiff, glossy peaks. This should take approximately 5 to 7 minutes.
4. Divide the icing into separate
3. Add the sieved flour and fold
bowls and add the desired food
into the butter mixture until it forms
colouring powder.
a ball. Turn on to a lightly floured work surface, using a well-floured
Assembling
rolling pin roll out until the dough
1. Coat the top of the shortbread
is 1cm thick. Keep the rolling pin
biscuit with the royal icing using a
well dusted to prevent the dough
palette knife. If you happen to get
sticking.
icing in the pierced hole, insert the
4. Using the cookie cutters, cut
EASY | Makes about 20-24 Prep time: 1 hr Cooking time: 20 miNs Refrigeration time: 1 hr +
out Christmas trees, stars,
overnight setting
snowflakes etc…
straw to remove it.
2. Refrigerate until set. This should take about 1 hour.
5. Place onto a baking tray lined
3. Remove the biscuits from
with baking paper. Use a straw to
the refrigerator. Using a narrow
pierce a hole at the top of the
piping nozzle, pipe the desired
"biscuit". Sprinkle with castor sugar
illustration or text. For example: Pipe
and chill in the refrigerator for 20
a snowman, a snowflake or pipe the
minutes.
edges of the biscuit etc…
125 g salted butter
6. Bake in the oven for 15-20
55 g castor sugar (plus extra to finish)
minutes, or until pale golden-brown.
overnight to ensure they set well.
180 g cake flour
Set aside to cool on a wire rack.
Cookie cutters of your choice
Royal icing
knot and display.
Ingredients and tools For the shortbread
88
speed up to high and beat until it
4. Allow the biscuits to rest 5. String ribbon through the hole,
89
Mynhardt Joubert Images supplied
ask a
chef Chef Mynhardt Joubert, one of SA's most dynamic chefs and KWV's Brand Ambassador, answers some of our readers' festive food queries.
Q: I’m not the best cook, but I’ve been put in charge of preparing a Christmas lunch for my family of 5, what would be an easy but tasteful dish for me to prepare? - Gabby Clarke A: Apart from the two recipes that are featured with this article I would say stick to what you know. Pull out those firm favourite family recipes and dust them off and put an interesting spin on them with a unique plating method. Deconstructed food is all the rage with all the original components of a dish plated separately onto an interesting platter or dish. You also can’t go wrong with simple dishes such as gammon with a cherry brandy sauce, thyme and garlic
90
vanilla ice cream with a nut brittle.
food
roasted chicken and leg of lamb roasted with honey and rosemary.
Q: Once I have mixed cake, what is the time limit that Q: I would love to have a wine tasting with some
I have before having to place it in the oven. Is it true
friends during the festive holidays, can you
that once a raising agent is mixed with a liquid it
recommend any good wines that I could pair with
begins to rise immediately? - Samantha Beetge
Mediterranean styled canapés? - Melissa Alberts
A: In my opinion it is always good to let food rest and to
A: There are so many interesting wines at the moment
take your time while cooking and baking. When raising
and wine is such a personal thing. Serve what you like
agent and liquid mix use within 7 to 10 minutes. Cooking
and what tastes good to you and which suits your wallet.
is an organic as well as an emotional process and
KWV does a fantastic range called the Classic Collection
whatever you are experiencing will reflect in the food
which is great for the festive season. The wines are of
I make reference to the classic novel and movie: ‘Like
fantastic quality, affordable and easy drinking across a
Water for Chocolate".
broad spectrum. My personal favourites are the KWV Classic Collection Chenin Blanc which is zippy, fresh and
Q: Is it really necessary to sift flour when baking?
can be served with fish, roasted chicken and goes great
- Patricia Wood
with Asian dishes, the KWV Classic Collection Rosé are
A: Yes it is. Sifting aerates the flour and removes any
great with salads as well as salmon trout dishes, think
impurities.
strawberries and roses, the KWV Classic Collection is also a firm favourite and is great to serve with any braai
Q: What can I prepare for dinner with a bag of chicken
or roasted dishes such as the Lamb and Hummus recipe
breasts (no skin)?
I include it is also uniquely South African!
I really need new inspiration for something delicious, but easy to prepare as I have a 7 month old baby and
Q: Instead of a traditional eggnog, what can I add to
little time, but a hungry husband. - Rentia Smal
give it more of a twist? - Rebecca Nichols
A: Red, green and yellow Thai Curries are the way to
A: Add some KWV aged brandies anything from the 12
go. They use fresh ingredients, are colourful and take
year old, 15 year old and 20 year old brandies will give it
little time and effort to prepare and all can be used with
a beautiful rich and luxurious taste.
skinless chicken breasts.
Q: I would love to make a non-traditional Christmas
Do you have a question that you have always wanted
dessert for family friends using brandy, any
to ask a chef? you can look forward to having
suggestions? - Richard Grant
your questions, flops and wives' tale mysteries,
A: Make a Brandied ice cream by flambeeing 200ml
answered by a professional Chef. Send your
of brandy with one cup of sugar in a pan reduce till a
question to press@ginjamedia.com and you could
caramel syrup forms, let it cool and stir into softened
win if published.
91
food
Chef Mynhardt Joubert shares some of his delicious recipes.
Roasted Summer Lamb Loin Chops with
Israeli Hummus
is cost effective, easy to prepare and
1 whole cucumber deseeded and diced
perfect for entertaining the crowds.
Fresh mange tout
It is also carb conscious for guilt free
1 chopped red onion
eating. The recipe consists of three
2 cups of finely chopped red cabbage
elements: A meat rub that can be
Handful of fresh chopped mint
used on most anything, my take on
Olive oil
Israeli hummus and a fresh summer
Salt and pepper
salad. If you are pressed for time you can also use your own favourite meat
Meat and rub
rub and buy ready prepared hummus‌
Add all the ingredients together in a
but here is the real deal. Enjoy!
blender and blend well until a powdery
Summertime is here and we celebrate
rub has formed. Rub the meat with
the fact with this wonderfully easy
EASY | serves 4-6
enough olive oil to coat all sides
recipe for hot summer days. This dish
Prep Time: 25 mins
season with salt and pepper and using
Cooking Time: 15 mins
your hands massage the dry rub into
Ingredients For the meat and rub
the meat and let it rest in the fridge. Pan fry in hot olive oil or roast until medium rare over hot coals.
8 lamb loin chops (ask your butcher for the best aged meat)
Hummus
Olive oil
Combine all the ingredients in your
3 large Tbsps of dried roasted
blender and let it run until a beautiful
coriander
smooth green paste has developed.
1 Tbsp of dried thyme, rosemary
Take out, spoon into a bowl and let it
and mint
rest in the refrigerator for an hour.
1 tsp of smoked paprika For the hummus
Salad
2 tins of drained chickpeas
Toss all the ingredients together and
250 ml of tahini paste
season well with the olive oil, salt and
Handful of fresh roughly chopped flat
pepper. Spoon the hummus onto a
leaf parsley and coriander
large serving platter, garnish with large
Grated rind and juice of one orange
spoonfuls of the salad and place the
2 large Tbsps of olive oil
roasted lamb chops on top. Garnish
3 cloves of garlic
with more olive oil and coarse black
For the salad
pepper.
KWV Classic Collection Shiraz RosĂŠ Inspired
Carpaccio and Beetroot Salad
in boiling water for one minute then chilled in an ice bath Fresh cherries Sliced fresh strawberries Baby beetroot, cooked, cleaned and halved Baby salad leaves
This salad is a combination of fresh
Fresh rose petals
produce, carpaccio of your choice
Cucumber ribbons shaved with
and wonderful seasonal colours easily
vegetable peeler and rolled
available off the shelves this time of
Fresh lemon
the year. We add a quick home made
Olive oil
mayonaisse recipe with the basics
Salt and pepper
of the salad listed below keeping in
Beetroot mayonaisse
mind that you can add whatever suits you and your budget. Adapt the size
Beetroot Mayonaisse
of the salad to the number of people
This is a quick and easy fool proof recipe
attending. The salad also looks great
for home made mayonaisse. You can
done in individual portions.
adjust the quantity keeping in mind that the ratio is one egg to 250ml of oil.
EASY | serves 4-6
Combine the eggs, mustard, lemon,
Prep Time: 35 mins
salt and pepper in a blender and
ASSEMBLE Time: 10 mins
blend really well on high speed for one
Ingredients
minute. Start adding the oil in a steady stream. The liquid will start thickening
For the beetroot mayonaisse
instantly. As soon as all the oil is in the
2 large fresh eggs at room temperature
mixture add the beetroot and blend
1 Tbsp of wholegrain mustard
until smooth.
Juice of one lemon Salt and pepper
Salad
500 ml of canola oil
Arrange all the ingredients for the salad
2 small cooked beetroots
on a flat board or large salad platter,
For the salad
garnish with lemon juice, olive oil, salt
Carpaccio (We used Ostrich Carpaccio)
and pepper and fill the rolled cucumber
1 head of Romanesco Broccoli blanched
with the beetroot mayonaisse.
93
Health matters:
OVERINDULGENCE What is better than the holidays? Holidays with food (and plenty of it). But the temptations and second helpings are hard to avoid. Words by Mario Botha.
meal on an empty stomach.
capsules) are a must. We need to protect the liver and supplement it with some
During-the-meal actions:
micro and macro elements that were
• Eat in moderation: smaller portions are
destroyed whilst metabolizing alcohol
Symptoms of overindulgence include
the key.
and food.
indigestion, feeling bloated, tiredness,
• Steer clear of simple carbohydrates
tenderness and discomfort in your tummy,
(bread, rice, pasta, chips). This yummy
I hope this will give you some guidance and
nausea and vomiting (in extreme cases).
(feel-good) food-group has the tendency
provide you with some healthy tips for the
to enhance overindulgence symptoms.
holidays. Be safe, don’t drink and drive, and
Here are some tips on overindulgence and
Opt for more complex carbohydrates like
take care of your health.
how to possibly avoid it.
lentils, beans, grains, broccoli and spinach. • Water (again): drink water in between
Pre-meal treatment:
alcoholic drinks. My rule: one glass wine, one
• Avoid food-triggers. Mine is chips, blue
glass water. This will support the body in
Doritos to be precise (I just don't stop
flushing out toxins and assist in hydration.
until the pack is empty). Identify yours,
• Avoid gassy drinks.
avoid it and decrease your chances of
94
overindulgence.
Post-meal treatment:
• Drink water before the festivities, and
• Take a walk. It supports your body in the
stay hydrated during the course of the
digestive process.
meal. This will create that full feeling in your
• If you still feel bloated, grab some Eno’s or
tummy, sending messages to the brain to
Rennie’s. These are cheap, though effective
switch on the “I’ve-had-enough-button”.
antacids that will lower the pH even more in
• Ask your pharmacist for an over-
your tummy, giving you much needed relief.
the-counter lansoprazole (medicine
• Other products like Pankreoflat may also
to decrease the acid secretion in your
be a good choice.
stomach). Drink at least 30 mins before the
• Liver supplements (like Essentiale
* Factural accuracy is a general overview only. Discuss any decision you want to make with a healthcare worker.
A quick kitchen tip for heartburn: 1/2 to 1 teaspoon of baking soda in a glass of water (250 ml). Mix and drink. (Remember this is an emergency remedy for heartburn, and not chronic treatment. If you are pregnant or breastfeeding your baby, please consult with your doctor before you use baking soda.)
GASTAO'S
A FAMILY LEGACY
The legacy of Gastao began in 1955 when a dark-haired, brown-eyed boy was born in Cape Town to Portuguese immigrants. Gastao Bartholomew de Nobrega was raised in the hospitality trade, where he developed a love for good food and people, and moved to Mossel Bay in the 1980’s with his wife Thereza. After identifying a gap in the food distribution industry, Gastao and Thereza started Gastao's Quality Foods in September 1999. With this fondness for hearty cuisine, his faith, great sense of humour and most of all, his love for his family, friends and everyone he encountered, he built a successful business throughout the years, which later became his life-long dream of a family run business. Sadly Gastao passed away in early 2014 and in his honour Gastao's Tapas & Craft Beer was opened in the winter of 2015. So may you enjoy the fruits of the seeds that Gastao planted with the enjoyment of good food, good music and good company. Para a Vida!
Gastao's Tapas & Craft Beer Restaurant: Unit1A, Tyger Lake, Tyger Valley Waterfront, Bellville, Western Cape | Tel: +27 (21) 914 1728 www.gastaos.capetown Gastao's Quality Foods: Gericke Street, Mossel Bay, Western Cape Tel: +27 (44) 695 0176 | www.gastaos.co.za
ADVENT... before the visitors arrive Words by Elizabeth Theron Photography by Kelvin Saunders As a child I loved the beginning of December: It was nearly time for the schools to close and my mother, a foodie of note, would start preparations for the advent of friends and family for the holidays. Tips for successfully drying rusks: The rusks have to be completely cooled down before you put them into the oven. Never close the oven door, you can use a wooden spoon to hold the oven door open slightly Dry them at 100째C for 6-7 hours (overnight is best). Waking up to the sweet smell of dried rusks in the morning is the perfect start to the day.
While she was preparing bottled salads, baking rusks and biscuits and making jams, I would play under the kitchen table. This was a special time; I was close to my mother and enjoyed the added bonus of the odd titbits she fed me from time to time. The special aroma of all those preparations is engraved on my senses forever, and the activities of getting ready for the season have rubbed off on me. As December nears, I start getting all my ingredients, bottles and tins ready for The Big Cooking Spree for my family and friends.
96
Rusks
MEDIUM | MAKES: 40 – 60 pieces Time: 10 hrs or overnight
equal-sized balls and pack them close to each other in a greased or sprayed oven dish.
5. Bake for about 40-50 minutes or until golden brown.
6. Let cool for 10 minutes before turning out onto a cooling rack.
7. Leave for another 15 minutes and
Ingredients
break along the lines formed during
500 g butter
baking, pack onto the oven rack and if
500 ml buttermilk
not cooled completely, put the fan on
15 ml vanilla essence
them. Only when cooled down properly,
840 g (6 x 250ml) Cake flour
start the drying process as explained in
50 ml baking powder
the side bar.
7.5 ml salt 400 g white sugar
Note
750 ml All Bran flakes
Use granola or muesli instead of All
250 ml sunflower seeds
Bran flakes, or use a mixture.
200 ml roughly chopped seedless raisins
Instead of raisins, you can use
1. Pre-heat the oven to 180°C. 2. Melt the butter for 3 minutes in the microwave on high, let it cool for 5-10
cranberries or toasted pumpkin seeds. You can add poppy seeds, lemon zest or cinnamon (to taste) to the initial recipe.
minutes and add the buttermilk and vanilla essence. Stir well, making sure all the butter is mixed in well (should it cool down too much, you can heat it up in the microwave for 1-2 minutes – you want it to be runny).
3. Sieve all the dry ingredients together into the All Bran flakes, sugar,
Bottled Mustard Onion Salad
MEDIUM | MAKES: 3 x 500ml bottles Time: 1 HR 25 mins
seeds and raisins and mix well.
4. Add the butter mixture to the dry
My granny used to make this salad
ingredients and form a firm but not dry
every December and I remember the
dough. Using a dessert spoon, form
smell of the sauce and onions cooking,
food
All Bran Health
until the sugar has dissolved and it the mixture starts to thicken slightly.
3. Make a paste using COLD water and the corn flour, turmeric and mustard powder.
4. Add to the vinegar mixture and cook until thick and large surface bubbles appear.
5. Pour over cooked onions and let stand covered in the fridge for at least one day.
6. Bottle in a prepared bottle. The longer the onions lie in the sauce, the better they will be, but they are great even after only one day.
This salad is good from the day it’s made, but at its best from day 4 onwards, you can keep it up to a month once opened; bottled for up to 6 months, but it is so delicious, it never lasts that long!
filling the house and promising the
Note
delicious bounty of Granny’s labour of
Prepare this salad in the first week of
love.
December and it will be at its best 10 –
Ingredients
It goes well with cold meats, or as a side
3 kg pickling onions, cleaned and kept
dish for a braai; or slice the onions and
whole
serve them with your cheese board.
1.125 L white vinegar 1.125 L white sugar 150 ml corn flour 15 ml turmeric 90 ml mustard powder 125 ml water
1. Cook the onions in salted water until soft, but make sure they do not overcook.
2. Stir the vinegar and sugar together
98
14 days later.
Bottled
Spaghetti Salad EASY | MAKES: 2 x 500ml bottles Time: 50 mins
food Ingredients
looks good from the outside.
1 x 500g packet spaghetti, cooked
6. Seal properly, mark with the date
550 ml tomato sauce
and store in a cool dry place, making
250 ml oil
sure there is no direct sunlight.
250 ml white vinegar 375 ml white sugar
Note
80 ml curry powder
You can enjoy this salad with any kind
2 onions, finely chopped
of meat; it goes well with cold meats or
1 green pepper, finely chopped
even just as a quick snack on its own.
1. Mix all the ingredients except the cooked spaghetti together.
2. Let this stand for about 20 minutes.
3. Add the cooked pasta to the sauce, but make sure that ALL the water has been drained.
4. Mix well, cover and place in the
Really Good
Shortbread
EASY | MAKES: about 40 pieces Time: 1 HR 30 mins
fridge. This mixture is so easy, you can get To bottle
1. Wash and rinse the bottles to be used.
2. Fill a large pot halfway with warm tap water.
3. Place the bottles into the water and bring to the boil.
4. Remove from the pot using tongs; get as much water as possible out of the bottle before allowing it to cool.
5. Once cooled, you can start to fill
the bottles with the salad. I use a fork and swirl the spaghetti into ball shapes (as you would when eating spaghetti) -
your children to help you making the shortbread.
food
MEDIUM | MAKES: 2-3 large bottles Time: 60 – 80 miNs
Ingredients 2.5 kg green beans, cleaned and cut
Ingredients
into 1 cm pieces 800 g onions, finely chopped
185 ml icing sugar
500-750 ml white vinegar
300 g butter, softened
750 ml white sugar
500 ml flour
30 ml corn flour
185 ml corn flour
500 ml water x 2
1. Preheat the oven 150ÂşC. 2. Place the butter in the bowl of a mixer and cream until soft, add the icing sugar and mix well.
5 ml salt 30 ml curry powder 20 ml strong mustard powder
1. In a pot, combine the beans, onions
3. Mix the flour and corn flour together
and 500 ml of water and salt, cook until
and add to the mixture . Mix well.
soft and strain off the water to ensure
4. When all the ingredients are
combined, it should form a pliable ball.
5. Place on a greased baking sheet
beans do not over cook.
2. Take 500ml of the vinegar and the sugar plus the other 500 ml of
and smooth the dough out with a knife
water, heat and stir until all the sugar
or fingers.
is dissolved, add the beans and cook
6. Prick with a fork. 7. Bake in the preheated oven for 6080 minutes or until light brown. Cut into fingers while warm, not hot.
8.
through. You can add up to 250ml extra white vinegar for more acidity.
3. Make a paste with a bit of COLD water and the corn flour (Maizena), curry powder and mustard powder. Add this to the beans and at medium heat, cook for another 10 minutes until
Bottled Curried Green Bean
Salad
there are large surface bubbles, and stir continuously to prevent it from burning. TO BOTTLE Same as for the spaghetti salad.
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ginja CHEAT SHEET - part 9 pine cone crazy
LIGHT YOUR FIRE
Balmy days are perfect for outdoor fun and lots of braai’s. Dip your pine cones into melted wax for a far more attractive firelighter with a festive look. Keep a few on hand for those last minute visitors, or as a safer version to have around the kids.
KEEPING PLACES
Setting the table for your festive entertaining has never been simpler. Turn your pine cones into stylish name card holders. Simply paint the edges of your pine cones in a colour of your choice, or spray paint them to match your table colour scheme.
ALL WRAPPED UP
Add a 3 dimensional touch to your presentgiving this year by decorating pine cones and adding flair and personality to your gifts. Get creative and add some sparkle beneath the tree. Don’t forget to keep them attached with either ribbon or string.
PERFECT PASTEL
Looking for an affordable and easy decorating idea? Let your inner artist free with pastel paints and pine cones. Add them to your table décor or arrange them gently in a glass vase to showcase your painting skills and keep your home colourful.
FESTIVE COOKIEs
Famous for good food with good friends, the festive period is bound to include irresistible cookies. Decorate your container with pine cones, plain or painted, for a festive feel – guaranteed to draw more hands to the cookie jar.
103
Image supplied by Showtime Australia
Cooking for QUEEN
104
One of the most spectacular tribute shows, Queen - It’s a Kinda Magic, starts in November 2015 and tours nationwide until their finale in Johannesburg in February 2016. Chef and PA to the late Queen singer Freddie Mercury, Peter Freestone, answers a few of GINJA’s questions, giving us a rare insight into the man behind the band. This is a show that simply can’t be missed!
he was alive, there still exists an air of
Freddie Mercury as an individual had a
basic English food as well, sometimes
profound influence on a generation and
with variations that we learned from his
has influenced another generation after
mother’s cooking.
mystery, some questions that can never be answered. Did Freddie like spicy food or did he prefer French style food? Freddie had an eclectic taste in food. Because of his roots there was always a taste for spices, not necessarily chilli, but he did like various spices in his food. He enjoyed the food at various deluxe French restaurants in London, but he also loved
his demise. What is the reason? Personally I believe it is because of his
Would Freddie cook at home for friends
incredible stage persona which mesmerised
or did he always have someone cook
the audience at every concert. Freddie was
when he entertained?
a great composer and lyricist who created
In 12 years I never saw Freddie cook
songs that many people can identify with,
anything, there were always other people
even today. Queen’s music is still as relevant
around to take care of that. I know from
today as when it was written. Freddie also
my own experience that Freddie couldn’t
had a mystique about him that still exists
make a cup of tea. Freddie had guests at
today. There was always an exotic side to
home in Garden Lodge after a night out.
him that intrigued his fans. While much
He asked me to make sure all his guests
more is known about him now than when
had something to drink and I could then
go to bed. At 4am there was a knock on my bedroom door and Freddie’s voice came through; ‘I’m trying to make a cup of tea, but I don’t know how to work the microwave!’ He never even thought about the kettle! One of my favourite CD’s is the Monserrat Cabale & Freddie collaboration, why did he not do more of those type of collaborations? Freddie was very wary of working outside his comfort zone. He knew that the heart of his music was with Queen and generally felt much more secure in that environment. When Montserrat asked him to create an album he was thrilled, but also very apprehensive, as to what might be the result. He was greatly surprised when he loved the album and felt it could be possible to do something else with other people. Then his illness made itself felt and he decided that all his future musical energy would be devoted to Queen. Apart from consulting for the Queen shows, what else are you doing? A young friend of mine here in Czech Republic, Milan Satnik and myself are currently touring schools in Czech giving seminars to 13-18 year olds in HIV/AIDS Awareness. I also go to various Queen conventions around the world talking to fans who still want to know about Freddie. There will also be a recipe book out next year including over 100 recipes of dishes I cooked for Freddie at home.
105
OUT and about A look at the fabulous foodie events not to be missed
Delheim Harvest Celebration
106
Stellenbosch Wine Festival
23 - 24 JAN, DELHEIM WINE ESTATE,
Franschhoek Cap Classique & Champagne Festival
WESTERN CAPE
5 - 6 DEC, HUGUENOT MONUMENT,
SPORTs GROUNDS, STELLENBOSCH,
Get your “grape groove” on for young
FRANSCHHOEK, WESTERN CAPE
WESTERN CAPE
and old to experience life on a real
‘The Magic of Bubbles' festival allows you
The country’s oldest wine festival
working wine farm. During this two-day
to relax and mingle with winemakers as
will take place over three days at the
merriment, the amicable Sperling family
they present some of SA’s finest Méthode
Coetzenburg Sports Grounds. Visitors will
invites visitors to share in a ‘feast of their
Cap Classiques and France’s best
experience Stellenbosch's finest: great
fruitage’, which ranges from an amusing
Champagnes, whilst savouring delectable
wines, gourmet food, and performances
grape stomping competition to relaxed,
delights from local restaurants.
by some of SA’s most popular musicians.
al fresco dining at the Harvest Table.
Visit www.franschhoekmcc.co.za for
Visit www.stellenboschwinefestival.co.za
Visit www.delheim.co.za for more info.
more info.
for more info.
30 JAN - 1 FEB, COETZENBURg
Riesling & Rarities Rock Festival
A Christmas Festival with the Lipizzaners
Spier Festival of Lights
31 JAN, HARTENBERG WINE ESTATE,
5 - 23 DEC, LIPIZZANER CENTRE,
STELLENBOSCH, WESTERN CAPE
STELLENBOSCH, WESTERN CAPE
GAUTENG
A performance arts procession across the
Kickstart the New Year and head to
A mix of beautiful white stallions
farm, winding through Spier’s heritage
Hartenberg Wine Estate in the picture
dancing in the arena to both their
Cape Dutch monuments and led by Spier’s
perfect Stellenbosch Winelands for the
traditional 'classical' music and
“Angel of Light” on stilts. The evening
annual Riesling & Rarities Rock Festival.
Christmas themes, intermingled with
includes a dazzling display of light – fire
Taste the finest flagship Rieslings
The Welsh Male Voice Choir of South
dancers, sculptures and lanterns – and a
from SA’s top wine producers paired
Africa. This is an exciting and vibrant
diverse collection of artistic performances
with gourmet deli fare. Visit www.
outing for the whole family. Visit www.
choreographed by Jay Pather. Visit www.
hartenbergestate.com for more info.
lipizzaners.co.za for more info.
spier.co.ca for more info.
Queen - It's a Kinda Magic!
Garden of Lights
Swan Lake on Ice
11 DEC - 10 JAN, SIBAYA SUN CASINO,
3 DEC - 4 JAN, EMPERORS PALACE,
3 DEC - 10 JAN, THE TEATRO,
5 DEC, SPIER WINE FARM,
KWAZULU-NATAL
GAUTENG
MONTECASINO, GAUTENG
The theatrical re-creation of the very best
This year’s Garden of Lights will
Pieter Toerien presents The Imperial
of Queen, has captured the imagination
host Happyland, a fun filled family
Ice Stars in their breath-taking, new
of fans everywhere. The passion of
friendly outing not to be missed. A
production. Join them for an evening of
Freddie Mercury, the amazing guitar
Ferris wheel at the entrance provides
sumptuous sets, opulent costumes and
solos of Brian May, and the unbelievable
the most incredible views of the Garden
skating with breath-taking triple flips,
harmonies from the whole band are
of Lights and younger guests will be
double axels, death spirals and so much
delivered with modern day sound and
entertained on the Runaway Train,
more, unrivalled anywhere else in the
lighting, taking audiences back in time.
Boat Ride and Cartoon Cars. Visit
world. Visit www.montecasino.co.za for
Visit itsakindamagic.com for more info.
www.emperorspalace.com for more info.
more info.
107
Polenta Crusted Hake,
Broccoli, Roasted Pepper & Olive Salad with Chilli & Anchovy Dressing
108
INGREDIENTS
water. Be careful not to overcook
side down, in the oil. Cook
6 x 200 g hake fillet
the broccoli - it should remain
for approximately 8 minutes
900 g boiled new potatoes
bright green and crunchy. For the
(depending on thickness of fillet)
2 cups polenta
dressing, finely chop the red chilli
and then turn the fish over and
1 red chilli
and roughly chop the anchovy
cook for a further 3 minutes.
2 head broccoli
fillets. Add both ingredients to a
While the fish is cooking, combine
8 fillets anchovy
hot frying pan with a little of the
the peppers, broccoli, olives and
3 red peppers
olive oil. Fry until the anchovy
potatoes in a pan and warm. Stir
150 ml extra virgin olive oil
begins to split and disintegrate.
some of the anchovy dressing in
600 g black olives
Remove the pan from the heat
with the salad. Place the salad in
1 cup breadcrumbs
and add the rest of the olive oil.
the middle of 6 plates and place a
Then add the bread crumbs.
piece of hake, polenta side up, on
Place the peppers under a
The dressing should resemble a
each salad. Spoon the last of the
grill until they blister and begin
thick paste. Season the hake
dressing on top of the fish.
to char. Remove the peppers
fillets with salt & pepper and dip
from the grill and leave to cool.
the skin side into the polenta
There is always an alternative to
Once cool remove all of the skin
flour. Heat a frying pan large
an orange or red listed species
and the seeds and cut into strips.
enough to accommodate all 6
like MSC certified trawled caught
Cut the broccoli into florets and
pieces of fish. Add a thin layer
Hake, kindly provided to WWF-
then blanche in boiling salted
of sunflower oil and when the
SASSI courtesy of Chef Peter
water and then refresh in ice cold
oil is hot, place the fish, polenta
Goffe-Wood.
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 - DON’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
Don’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.
109
DINE OUT guide mundo vida, umdloti
AZURE RESTAURANT, CAPE TOWN
The GINJA selection of festive dining for your holiday celebrations across South Africa.
Kwa-ZULU NATAL
Tel No: 011 252 3300
MUNDO VIDA RESTAURANT
Address: 27 Sturdee Avenue, Rosebank,
Tel No: 031 568 2286
Johannesburg
Address: 1 South Beach Road,
www.clicohotel.com
Umdloti www.mundovida.co.za
INDULGENCE CAFÉ Tel No: 011 782 5063
LITTLE HAVANA
Address: 225 Beyers Naude Drive, Northcliff,
Tel No: 031 561 7589
Johannesburg
Address: 16 Chartwell Drive,
www.indulgencecafe.co.za
Umhlanga rocks www.littlehavana.co.za
PARC FERMÉ Tel No: 011 245 4846
110
GAUTENG
Address: 8 Maude Street, Sandton Central
CLICO
www.parcferme.co.za
CARVERS RESTAURANT & BAR
AZURE RESTAURANT
Tel No: 011 678 5417/8
Tel No: 021 437 9029
Address: 51 Mountainview Avenue,
Address: Victoria Road, Camps Bay,
Darrenwood, Randburg,
Cape Town
Johannesburg
www.12apostleshotel.com
www.carvers.co.za TREES RESTAURANT MAXIMILLIEN
Tel No: 021 465 7050
Tel No: 011 292 7111
Address: 60 Corporation St,
Address: Legacy Corner Mall , Nelson
Cape Town
Mandela Square, Corner Maude and Fifth
www.townhouse.co.za
Street, Sandton www.maximillien.co.za
BACON ON BREE Tel No: 021 422 2798
LE SEL @ THE CRADLE
Address: 217 Bree St, Cape Town
Tel No: 011 659 1622
www.bacononbree.com
Address: Route T9, Kromdraai Road (R540), Cradle of Humankind
CON BRIO BISTRO
www.thecradle.co.za
Tel No: 021 461 9957 Address: 2 Deer Park Drive, Highlands Estate,
WESTERN CAPE
Vredehoek, Cape Town
BAKESH FOOD AND WINE
www.conbriobistro.co.za
Tel No: 021 975 7345 Address: 46 Oxford Street, Durbanville www.bakeshfood.com SHIMMY BEACH CLUB Tel No: 021 422 0221 Address: 12 South Arm Road, V&A Waterfront, Cape Town www.shimmybeachclub.com HELENA’S RESTAURANT Tel No: 021 883 8207 Address: 33 Church Street, Stellenbosch www.coopmanhuijs.co.za
LITTLE HAVANA, UMHLANGA
mama africa, cape town
121
Makes: 1 Stollen Oven: 180 °C / 350 °F Preparation time : 1 hour 30 minutes Baking Time : 25 – 30 minutes
elastic. 4. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes. 5. Knock the dough down and work in the dried fruit cake mix. Cover INGREDIENTS: and leave to rest for 5 minutes. 6. Knead the marzipan until soft 360 g Cake flour and roll into a roll, 22cm long. (3 x 250ml / 3 cups) 7.Knock the dough down and 5 ml Salt (1 tsp) press the dough into an oval 60 ml Sugar (4 tbsp) shape of 22 x 16 cm, about 5 60 g Margarine mm thick. 8. Brush the surface 10 g Anchor Instant Yeast with beaten egg and sprinkle (1 packet) with chopped nuts and cherries. 1 Large egg, beaten Place the marzipan roll down the 60 ml Lukewarm water (¼ cup) centre of the oval, lengthwise. 60 ml Lukewarm milk (¼ cup) 9. Fold the one half of the dough 75 g Dried fruit cake mix over the marzipan towards the (125ml) other edge, placing the top edge 60 g Pecan nuts, (125ml), slightly away from the edge. chopped Press down to seal and fold the 20 Green cherries, chopped bottom edge back over the top 20 Red cherries, chopped edge. Using the side of the hand, 200 g Marzipan press a ridge down the centre Beaten egg, to brush of the shaped Stollen. 10. Place Melted butter, to drizzle Makes 24 Olive Rolls or 1 large Breadbaking tray, olives and knead until evenly mixed. Cover and ontoOlive a greased Icing sugar, to dust leave cover with greased plastic andto rise in a warm place until well sponged, Oven: 200°C / 400°F about leave to rise in a warm place 15 minutes, for the characteristic Italian METHOD: for 25 – 30 minutes. 11.bread Brushflavour. 5. Turn the dough out gently onto INGREDIENTS: a floured surface, press into a large rectanlightly with beaten egg andwell bake g Cake flour (4 x 250 ml) (4 cups) 1. Mix the500 flour, salt and sugar gle, about in a preheated oven at 180 °C / 2,5 cm (1 inch) thick. Sprinkle dough Sugar (1 tbsp) together 15 andml rub the margarine surface generously with flour. 6. Cut dough into 350 °F for 25 – 30 minutes. 7 mlwith Salt the (1½fingertips. tsp) into the flour eventhe strips and then cut each strip diagonally 12.(1 Cool slightly and drizzle 10 g Anchor Instant Yeast packet) Add the Anchor Instant into equal pieces. with melted butter and dust 30 mix. ml Olive oilbeaten or sunflower top oil (2 tbsp) Yeast and 2. Mix and 300 mlwater Lukewarm water (+/-with 1¼icing cups)sugar. Allow to7.set egg, lukewarm and milk Place onto a floured baking tray, cover with repeat(1 the process to form a thick g Olives, packet) together 100 and add to thepitted flour and chopped greased plastic and allow to rise in a warm layer of icing. 13. Wrap well or to coat mixture toOlive formoil, a soft dough. place until double in volume, about 15 – 20 store in an airtight container for to dustwell for 3. KneadFlour, the dough minutes. at least 1 week before serving. 10 minutes, until smooth and METHOD: 8. Bake in a preheated oven at 200°C / 400°F 1. Mix all the dry ingredients, as well as the Anfor 15 - 20 minutes, or until crisp and brown. Visit Instant our new Yeast website, www.ilove2bake.co.za chor together. 2. Add oil and for some baking inspiration, and creative enough lukewarm water to form a soft holiday dough gift ideas! VARIATIONS: and knead the dough well until smooth and Olive Bread: Follow steps 1 to 4 for the above elastic, about 5 minutes. 3. Leave the dough in recipe. Gently turn the dough out onto a well a bowl, cover with plastic and allow to rest for floured surface and shape the dough into a 10 minutes. 4. Knock the dough down, add the large round ball. Place onto a floured baking
tray and make cuts across the top with a sharp knife. Sprinkle with flour, cover with plastic and allow to rise in a warm place until double in volume, about 20 - 25 minutes. Bake in a preheated oven at 200°C / 400°F for 20 - 25 minutes, or until crisp and brown. Sun Dried Tomato Swirl: Soak 100 g (1 packet) sun dried tomatoes in warm water until moistened and chop, reserving a few whole tomatoes for decoration. Follow steps 1 to 4 for the above recipe, replacing the olives with the sun dried tomatoes. Turn the dough out onto a well floured surface, gently roll into a long www.ilove2bake.co.za strand. Roll the strand up into a spiral, sprinkle with a little grated cheese and decorate with the remaining sun dried tomatoes. Place onto a floured baking tray, cover with plastic and allow to rise in a warm place until double in volume, about 20 - 25 minutes. Bake in a preheated oven at 200°C / 400°F for 20 - 25 minutes, or until golden brown.
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AMC COOKWARE
LANGFONTEIN
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www.langfonteinfarm.co.za
ANCHOR INSTANT
MILES FOR STYLE
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www.milesforstyle.com
www.anchor.co.za MYNHARDT BIBO WATER BAR
www.mynhardt.co.za
www.bibo.co.za NICOLSON RUSSELL BUNNAHABHAIN
www.nicolsonrussell.com
www.bunnahabhain.com PLETT TOURISM CHALMAR BEEF
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www.itsakindamagic.com
DE HOEK COUNTRY
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DISPLAY WINE
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com
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Recipe index
A
D
Roasted Pepper and Olive
All Bran Health Rusks 97
Dukkah Roasted Butternut with
Salad with Chilli and Anchovy
Apple Cosmopolitan Sorbet 81
Glazed Carrots and Fragrant
Dressing 108
Asian Sticky Beef Short Ribs 74
Wholewheat Couscous 59
Potato Pie 77
B
E
Beetroot and Anchovy Salad 57
Edible Christmas Tags and
R
Beetroot and Chocolate
Ornaments 88
Really Good Shortbread 99
Brownies 57
Red Velvet Mini Cakes 1
Beetroot and Pecan Dip 57
G
Beetroot, Pomegranate and
Greek Dressing 66
Roasted Summer Lamb Loin
Orange Cocktail 57
Greek-Style Rib-Eye Steak 16
Chops with Israeli Hummus 92
Beetroot and Potato Mash 57
Grilled Peaches with
Rosewater Panacotta with
Beetroot Salad with Port
Mascarpone Cheese 20
“Rose” Berries and Rose
Macerated Dried Figs 41
Grilled Vegetables 19
Geranium Sorbet 62
Biltong Cured Carpaccio 75 Bottled Curried Green Bean
I
Salad 100
Italian Salad Dressing 65
Bottled Mustard Onion Salad 97 Bottled Spaghetti Salad 98
K
Burnt Tomatoes and Red Onion
KWV Classic Collection Shiraz
on Farm Bread Crostini 43
Rosé Inspired Carpaccio and
C
Beetroot Salad 93
Roast Beef Kimchi 76
Rustic Plum Tart 44
S Slow Roasted Lamb Shanks with Mushroom Relish 41 Snowy Chocolate Pine Cones 87
T Tanzanian Pilau 71
Caponata 16
M
Chargrilled Asparagus and
Mchicha 70
Chevin Salad with Lemon, Honey
Mini Burgers with Kimchi
V
and Mustard Vinaigrette 59
Relish 72
Vinaigrette 65
Chocolate Pavlova 51
O
W
Chunky Blue Cheese
Orange and Cranberry
Watermelon and Feta Salad 54
Dressing 66
Chicken 52
Chicken and Vegetable Salad 79
Coconut Bean Soup 69
114
Pulled Beef Mini Schwarma 73
Coriander and Peppadew Braai
P
Fish 54
Panzanella 78
Curried Pan-Fried Flat Bread 53
Polenta Crusted Hake, Broccoli,
Tzatziki Soup 15
“ If you think that “al fresco” means “Dining out doors” you would only be half right. The phrase ”al fresco”, borrowed from Italian for "in the cool", is not used by Italians to refer to dining outside. Real Italians - from Italy (as opposed to those who are part of our rich multicultural tapestry) prefer to use the phrases “fuori” or “all'aperto.”
The expression “You can choose your friends but not your family” has never been
more relevant than during these inevitable, festive quagmires.
PHOTOGRAPHY BY Craig Owen
function is to eliminate as many possible
The last
WORD
with Darren Maule
To real Italians, residents of Italy, the
antagonisms before the function.Prepare
expression al fresco usually refers to
much of the food the day before and
spending time in jail. Honestly, that’s a far
please do food that can be eaten cold.
more accurate description of what those
Don’t try to impress with a three cheese
large family get-togethers over the festive
twice- baked soufflé on the day. You
season can really feel like!
cannot satellite manage the day from the kitchen. As the military will tell you – you
Precisely because large family functions
need to be on the ground to supress any
have great potential for conflict an outdoor
pesky conflict as and when it arises.
venue - with multiple exits - is always a good option.
Over stock – especially on nonperishables. Cold drinks, snacks and even
The expression “You can choose your
ice can be used on another day and you
friends but not your family” has never been
can never have enough of them. Do not run
more relevant than during these inevitable,
the risk of having to leave the battlefield
festive quagmires. Whether it’s the big
prematurely.
aunt who smells of stale turmeric and tea tree oil or your siblings whose children
Have plenty of distractions for the ankle-
behave worse than the EFF in parliament or
biters; something to jump on, run from,
the uncle who battles to censor his latent
break and something to watch. And, even if
racism after a few drinks – in short - the
it is only for once a year emergencies, never
chances of someone raising your ire is
be embarrassed to keep a private stash of
inevitable.
schedule 5 sedatives –“in case.” A festive season forgotten is better than a failed
116
My advice for your outdoor family
function festering.