Ginja Food & Lifestyle Magazine Feb Mar '16 by GINJA Food Media (Pty) Ltd

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Valentine's & Easter Recipes

Oh Shucks casanova's secret ingredient... oysters

food & lifestyle magazine

Some Like it Hot... turn up the heat with chillies

The Remotest Distillery in the World St Helena island's unique treasures

GINJA JUNIOR SOMEBUNNY TO LOVE

WIN:

The assorted senses edition

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dining experiences, luxurious accommodation & a designer hamper by jenna clifford

FEBRUARY/ MARCH 2016 South Africa R45.00 (incl.VAT) Other Countries R39.47 (excl. VAT) www.ginjafood.com

FOOD Tomatoes… The Love Apple Getting creative with a healthy and diverse fruit 14 Confrérie de la Chaîne des Rôtisseurs Insight into the brotherhood of this global chef's association 22 Baked Apple Roses A step-by-step guide for a stunning dessert 32 Aphrodisiac foods Your guide to what’s hot and what’s not 48 Some Like it Hot Think you can handle the heat? Try these chilli recipes 50 Oh Shucks Did oysters hold the key to Casanova’s success with women? 56 The Raw Revolution The quieter revolution growing in and around the food markets 72 Garden of Easter Lungi Nhlanhla goes on a garden adventure 78 Breaking Bread Taking a look at holy and festive breads from around the world 82

DRINKS Carpe Vinum In the Pink 26 Wine with all your Senses Wine Ambassador Jane Simon talks about wine and your senses 30

Liquid Gold A look at South African brandies 64

TRAVEL The Remotest Distillery in the World A visit to St Helena Island 34 Exploring Africa Part 3: Island-style flavours in Zanzibar 60

JUNIOR Somebunny to love Valentine's and Easter treats guaranteed to increase your number of admirers 88

Chef’s note 04 On the Cover Spicy white chocolate tart 06 Contributors 08 Letters to editor 10 Back to Basics Classic salads 40 Health Matters Not tonight Josephine 46 What’s in season 43 Ask a Chef KZN Midlands Chef Alex Poltera answers your questions 68 Book review Life on a Table 94 Suss out SASSI Understanding sustainable seafood 98 Out & about 100 Ginja Cheat Sheet Edible flowers 102 Dine out Guide A guide on where to wine and dine your loved one 104 Recipe index 106 Directory 107 The Last Word Darren Maule chats about food and your senses 108

bon appétit

REGULARS

chef's note

Taste, Colour & Texture... That is what we want both in food and life. This edition will overload your senses. We celebrate the month of love in February and Easter in March. I am not considered very romantic since I consider Valentine’s Day to be a money making racket. I believe you should honour your loved one daily, not only on one day. If you see something they like and can afford it, buy it, no matter what day it is. With this in mind, I need to remind myself to do something “special” on Valentine’s Day. “I always have tomatoes in my kitchen that equates to always having something to eat. We use tomatoes in nearly everything we cook,” says Antoinette De Chavonnes Vrugt - a lady with a passion for food and for Namibia. She invites us into her kitchen, and gives us a glimpse of her life on the farm, and travelling the country. We need much more raw food in our diet. I find this a fascinating subject and invited Kelvin Appelgren to give us some insight into this style of eating. I doubt I could change my eating habits to enjoy only raw food, but there definitely is a spot on my table for these wholesome and tasty dishes. Chillies can be addictive; they send your endorphins into orbit and make you feel good about yourself, some people even have chillies for breakfast! “Some like it hot” explores the use of chillies in food. Bread is the most basic stalwart of all special occasions. Lungi Nhlanhla makes flowerpot bread and cinnamon buns, and I have a look at Easter breads and rolls – minutes on the lips, months on the hips! February and March, a devilish duo for those who made dietary New Year’s resolutions, but what the heck... if you’re blessed to have a significant other, celebrate the month of love, and indulge in some seasonal Easter fare smelling of cinnamon and citrus. Hugs & Kisses

- François

on the cover

Spicy White

chocolate tart

Makes 1 tart

powder.

Prep time: about 1 hr

2. In a food processor, put the

10 mins

flour mixture and butter, blitz

Cooking time: 25 mins

until the mixture resembles bread

INGREDIENTS

3. Stir the honey into the water,

For the base

and then add 15 ml at a time to

225 g plain flour, plus extra for

the flour mixture until the dough

crumbs.

dusting

forms a ball.

90 ml cocoa powder Pinch of salt

4. Refrigerate for 30 minutes. 5. Preheat the oven to 180째C. 6. On a lightly floured surface,

150 g cold butter, cubed

roll the dough out, wrap it around

60 ml honey

the rolling pin and transfer to a

5 ml chilli powder

60-75 ml cold water

30cm rectangular tart tin.

For the filling

7. Trim the excess pastry hanging

300 g white couverture chocolate

over the edges. Leaving enough to

150 ml cream

allow for shrinkage when baking.

3 green cardamom pods, cracked

Lightly prick a few holes in the base

For the salted pistachio brittle

of the tart with a fork. Do not pierce

250 ml castor sugar

right through. Freeze for 15 minutes.

60 ml water

8. Bake in the oven for about

56 g unsalted butter

20-25 minutes or until baked

80 ml golden syrup

through. Remove and transfer to

1.25 ml bicarbonate of soda

a wire rack, leave to cool.

80 g pistachios, (shells removed and roughly chopped)

filling

Sea salt flakes to taste

1. Pour the cream into a medium

For garnishing

saucepan, add the cardamom

Edible flowers

pods and bring to the boil.

Base

large mixing bowl.

2. Break the chocolate into a

1. In a large bowl, sieve the flour,

3. Strain the hot cream over the

salt, cocoa powder and chilli

chocolate, and, using a rubber

spatula, fold until the chocolate melts and the mixture is well combined.

4. Set aside until slightly cooled. brittle

1. Line a baking tray with a silicone mat and set aside until needed.

2. In a large saucepan, combine the sugar, water, butter, and syrup and bring to the boil. Cook over moderately high heat, stirring occasionally, until the caramel is deep amber. This should take about 10 minutes.

3. Remove from the heat and add the bicarbonate of soda, carefully stirring until well-combined. Immediately pour mixture onto the baking tray then spread the brittle into a thin even layer.

4. Sprinkle with pistachio nuts before it cools down. Store in an airtight container and refrigerate until ready to use. Assemble

1. Pour the ganache into the base, and spread until evenly distributed. Refrigerate for about 30 minutes or until set.

2. Break the brittle into shards, sprinkle over and decorate with edible flowers as desired.

our contributors

As a qualified Chemical Engineer, Kelvin APPELGRENâ&#x20AC;&#x2122;s early career was dominated by a demanding factory environment, although enjoyment of good food was never far from his mind. In 2008 Kelvin opened Caloroso CafĂŠ, the first shop of its kind in George to focus on speciality coffee. It was within this arena that he became exposed to what he calls the raw revolution.

Oysters R Us owners, Natasha De Freitas and Natalie Oliver, both grew up in Gauteng, and studied through Harvard. Having worked in the corporate world for over twenty years, their change in career and lifestyle was both challenging and exciting. Their enthusiasm for the business, love of oysters, and warm hospitality can be instantly felt when visiting their establishment.

A born and bred South African Midlands chef, Alex Poltera was exposed to the hospitality industry right from the word go. His family had built and started Fern Hill Hotel before he had even been born. For as long as Alex can remember, cheffing and hotel life has been hardwired into his DNA, and has formed part of who he is now.

Also contributing to our ginja edition: john aritho, MARIO BOTHA, DARREN MAULE, LUNGI NHLANHLA, kelvin saunders AND jane simon

GINJA CHEF - François FERREIRA francois@ginjamedia.com MANAGING DIRECTOR - DENISE LINDLEY denise@ginjamedia.com EDITOR - SHERILEE MAASS sherilee@ginjamedia.com SUB-EDITOR - MIKE ALLEN mike@ginjamedia.com HEAD DESIGNER - KATE SCOTT design@ginjamedia.com JUNIOR DESIGNER - KERRYN DRIEMEYER kerryn@ginjamedia.com GINJA JUNIOR CHEF - JULIETTE MUDALY juliette@ginjamedia.com SALES EXECUTIVE - 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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dear editor LETTERS FROM OUR READERS Dear Editor,

than traditional turkey are a blessing with the heatwave we are currently

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TOMATOES 14

Compilation and recipes by Franc存ois Ferreira Recipe images by Kelvin Saunders

the love apple

food The French call it pomme d’amour (love apple), the Italians pomodoro (golden apple), the Aztecs ‘tomatl’, but in English, it is simply tomato. Botanically, the tomato is a fruit (actually a berry), but for all practical purposes, at least in North America and Europe, cooks use it as a vegetable. This red, sometimes golden-coloured “fruit” belongs to the nightshade family and was for a long time believed to be poisonous. Although the leaves are indeed poisonous, the delicious tomato is not, and is extremely versatile. It can be used in salads, in sauces, as a garnish, fried, grilled, pickled, dried, made into a paste, canned and used as a colouring for pastas. Many South Americans regard it as the most scrumptious of all fruits and eat it with a pinch of salt. The wild tomato is indigenous to Peru and Ecuador, but the Aztecs and other Central American Indian nations were the first to cultivate it. Several strains were developed and even today, researchers develop tomatoes with different characteristics. The most notable, a few years ago, was a strain that contained in its DNA a fish gene to make it more resistant to frost. Mercifully, it never caught on.

are said to have been enjoying tomatoes without salt and pepper, and called it ‘pomodoro’. At that time, pepper was a precious commodity, and Italians might have thought the tomato not worth the expense! Mediterranean nations, Portuguese, Spaniards and Italians took to the tomato; in other countries, the plant enjoyed an ornamental status. This ignorance lasted for approximately two centuries, fuelled by the physicians of the time who were warning that tomatoes had no nutritional value and caused all kinds of diseases. Surprisingly, although the tomato is indigenous to South America, it reached North American via Europe, and was taken there by the pilgrims. It became popular in 1820 only after Colonel Robert Johnson ate a large quantity of tomatoes in front of thousands of spectators who believed he would die. Today, tomatoes are grown on all continents, and in different sizes. Cooks everywhere use them in one form or another, even in regions too cold to grow this sub-tropical and fragile plant. North Americans love the tomato and expect to find it on grocery shelves throughout the year, whereas in

When Spanish conquistadors first encountered

most other countries, it is consumed fresh in season.

tomatoes in the beginning of the 16th century

Out of season, people eat pickled tomatoes, sauce,

(1520s), they found both the taste and textural

or canned tomatoes prepared in one of many ways.

characteristics of tomato intriguing enough to take

Actually, around the Mediterranean, people rarely

the seeds back to Spain. By 1544, southern Italians

use canned foods. There is a natural resistance to

canned food, but gradually this aversion seems to be changing, particularly with improved quality of cans that preserve the taste better than those used in the past. The best sauce tomatoes grow just outside Naples in San Marzano. In fact, pizza sauce was invented there. To an Italian, pizza is a thin dough laced with tomato sauce, onions, basil and mozzarella, and eaten as an appetizer. American-style, thick-crust doughy pizza has been imported into Italy, and seems to be popular with American tourists who flock there by the millions every year. Once tomatoes became popular, hybridisers and plant researchers set out to ”improve” it by breeding variations in colour, size, texture, and cold resistance. Today there are thousands of varieties, but only a few have commercial value; the rest go under the

“

collective title of heirloom tomatoes. Tomatoes are by far the healthiest of the fruits and vegetables with the power to ward off some of the worst known diseases. One of the best-known tomato-eating benefits is its lycopene content.

Mediterranean nations, Portuguese, Spaniards and Italians took to the tomato; in other countries, the plant enjoyed an ornamental status.

food Lycopene is a vital anti-oxidant that

ZZ2 to this agricultural approach.

helps in the fight against cancerous cell

Tomato varietals produced by ZZ2:

formation as well as other kinds of health

Long Shelf Life (LSL) tomatoes which

complications and diseases.

are the normal round tomatoes used for salads and cooking. These sweet

New research is beginning to indicate

tomatoes with a hint of acidity are the

that tomatoes may also be used to

tomatoes that are the staple food of the

help prevent lung cancer. Two powerful

nation.

compounds found in tomatoes coumaric acid and chlorogenic acid

Roma tomatoes, also known as saladette

- are thought to block the effects of

or jam tomatoes, are great for sauces,

nitrosamines. These are compounds

being a little bit fleshier than the LSL

that are not only formed naturally in

tomatoes. ZZ2 has branded these

the body, but are also the strongest

tomatoes their “Italian Roma tomatoes”.

carcinogen in tobacco smoke. By blocking the effects of these

Cocktails - ZZ2’s flagship here is the

nitrosamines, the chances of lung

Romanita. It is a sweet, crunchy mini

cancer are reduced significantly.

plum tomato with an incredible shelf life. ZZ2 also grows Santé type tomatoes

The largest producer of tomatoes in

which are smaller than the Romanita and

South Africa is ZZ2. They are a farming

have been called ZZ2’s “Spanish Santé”.

conglomerate operating in Mooketsi, Politsi, Polokwane and Musina in the

These healthy and nutritious varietals

Limpopo Province, Ceres and Riebeek

are readily available and the perfect

West in the Western Cape and Langkloof

accompaniment to any meal - but not

in the Eastern Cape of South Africa.

the fruit salad!

ZZ2 produces tomatoes, onions,

Imagine a rich red, juicy, slightly sweet,

avocados, apples, pears and breed

slightly acidic tomato, and then think

cattle. Tomatoes are the main crop

what you can do with it. Most people will

with in the region of 160 000 tonnes

say make a salad, a sandwich, a pasta

being produced annually. ZZ2 is a

sauce or a bredie. Tomatoes or love

world leader in tomato production and

apples can be used for a myriad of dishes,

large-scale biological farming practices.

from preserves to a creamy soup, jam

Natuurboerdery® is the name given by

to an elegant tarte tatin. I find tomatoes

available in the shops sometimes taste like nothing, but leave them outside for a day or two. They will acquire that special “tomato” taste, but still, there is nothing as delicious as a ripe tomato picked fresh from the vine.

Bloody Mary

Granita EASY | Serves 6

Prep time: 15 mins Freezing time: 3-4 hrs

Ingredients 300 ml tomato juice 75 ml vodka Juice of 2 lemons 5 ml worcestershire sauce 6 ice cubes, crushed ½ green pepper, finely diced 1 celery stick plus leaves, finely chopped Celery salt and freshly ground black pepper To garnish: 6 x 10 cm cucumber sticks 6 mint, basil or watercress sprigs

1. Put the tomato juice, vodka, lemon juice, worcestershire sauce and crushed ice in a blender and blend at high speed. Add the green pepper, celery, seasoning to taste and blend until smooth.

2. Pour the mixture into a container, cover and freeze until firm, beating 3 times at 45 minute intervals.

together with 1 litre of water and half the sage

container in the refrigerator. Spoon the granita

leaves. Simmer over moderate heat for 30

into chilled martini glasses, add a cucumber stick

minutes, or until the vegetables are tender.

to look like a straw and garnish with the herb

5. Blend until smooth in a liquidiser. Check the

sprigs.

seasoning.

food

3. About 20 minutes before serving, place the

6. Fry the remaining sage leaves in the rest of

the olive oil. Pour the soup into a tureen, add the

Cream of Tomato and Sage Soup

cream and stir just until it leaves a creamy white trail on the surface, then sprinkle with the fried sage leaves.

EASY | Serves 4 Prep time: 20 mins Cooking time: 35 mins

Ingredients 4 potatoes, peeled 6 large, ripe tomatoes 1 onion, peeled 2 garlic cloves, peeled 30 ml olive oil Pinch of sugar 16 sage leaves 150 ml cream Salt and freshly ground black pepper

1. Cut the peeled potatoes into large cubes and set aside in a bowl of cold water.

2. Skin the tomatoes, deseed and chop coarsely. Thinly slice the onion and garlic.

3. Place half the olive oil in a saucepan and sweat the onion and garlic in the hot oil. Add the tomatoes, season with salt and pepper and sprinkle over the pinch of sugar. Simmer for 5 minutes.

4. Drain the potatoes and add to the saucepan,

150 ml mayonnaise 150 ml sour cream 75 ml cream, whisked to soft peak 10 ml onion puree 10 ml basil pesto 30 ml lemon juice Salt and freshly ground black pepper to taste

1. Puree the tomatoes in a food processor. Whisk the mayonnaise and sour cream together in a bowl.

2. Fold in the cream, tomato puree, onion puree, basil pesto and lemon juice. Adjust the seasoning.

3. Spoon the mixture into a container, cover and freeze until firm. About 20 minutes before serving, remove from the freezer and put the cream in the refrigerator. Serving suggestions Spoon into hollowed out tomato shells For a retro feel, freeze the cream in a ring mould. Surround the base with sliced cucumber and add dressed salad leaves to

Frozen Tomato Cream

This dish is ideal for a starter. EASY | Serves 6 Prep time: 20 mins Freezer time: Overnight

Ingredients 500 g ripe tomatoes, skinned

the middle.

Tomato and Mozzarella Tarte

Tatin

EASY | Serves 6 Prep time: 30 mins Cooking time: 45 mins

1 kg jam or roma tomatoes

food

Ingredients 1 bunch of basil 30 ml olive oil 2 garlic cloves, thinly sliced 150 g mozzarella, sliced 5 ml dried oregano 250 g ready made puff pastry Salt and freshly ground black pepper

1. Skin the tomatoes, deseed and crush. Remove the leaves from the basil and shred finely.

2. Heat the oil in a large frying pan and add the garlic, crushed tomatoes and basil. Season with salt and pepper and cook over high heat until you have a slightly moist purée.

3. Preheat the oven to 200°C. 4. Open the packet of mozzarella, drain off the water and pat the cheese dry with kitchen paper. Cut into thick slices. Arrange the cheese slices in the base of a greased pie plate, and spread the tomato mixture on top. Sprinkle with oregano. Roll out the puff pastry to fit your pie plate and place it on top of the tomato mixture, tucking in the edges to seal.

5. Bake the tarte tatin in the preheated oven

for 25 minutes.

6. Allow to cool slightly and then unmold the

tarte by carefully turning it upside down onto a serving plate.

Extracts from Portrait of the Tomato – Catherine Quévremont, www.foodreference.com and www.zz2.co.za

Confrérie de la Chaîne

des Rôtisseurs

Celebrating the Art of the Table Images supplied by the Chaîne des Ro^tisseurs | Photography by Shaun Smith

established in 1981 in Johannesburg.

association whose focus is brotherhood,

Thereafter the Bailliage du Cap was

friendship, camaraderie and sharing a

established in 1982. Today the Bailliage

passion for the culinary arts, and is the only

National d’Afrique du Sud boasts six Bailliage

gastronomic association which welcomes

(regions), namely Du Cap, Outeniqua,

both non-professional and professional

KwaZulu Natal, Pretoria, Johannesburg and

members. The non-professional members

Lowveld. Each region is managed by a Bailli

are cherished of course, as they eat out

and a committee.

food

The Chaîne des Rôtisseurs is a global

at the professional members’ hotels and restaurants! Membership status of la

The South African Chaîne Foundation,

Chaîne is recognised internationally and is

founded in 2008, established the Ikusasa

transferable worldwide.

School of Cooking, with campuses in Durban and Riebeeck West. The Ikusasa School trains

The Chaîne des Rôtisseurs was created under

disadvantaged youth as chefs in association

the 1901 French law regarding associations,

with the International Hotel School. The aim

with its International Headquarters based

is to have an Ikusasa School in each of the

in Paris. At its head is a President with a

regions.

Secretary General and a Board of Directors. The day to day running is organised by

Networking possibilities are numerous

National, Provincial and Local Bailliages. A

especially for a member who travels

National Bailliage is managed by its Bailli

frequently. Members have access to:

Délégué (National President), assisted by

• Nearly 18 000 non-professional members

a Council. Members are inducted into the

who are passionate about culinary arts and

Chaîne at Grand Chapitre gala events that are three-day social and educational events that

fine wine. • Nearly 7 000 prestigious professionals

culminate in the induction of new members.

encompassing all disciplines of culinary

Members wear ribbons at such events which

arts.

denote their level of membership, whether professional or non-professional. These designations are standard in all Bailliages worldwide. Professionals in the kitchen have orange ribbons, front of house – orange and purple; non- professionals - purple trimmed with blue.

The Chaîne Oath: I shall always honour the art of cuisine and the culture of the table, and I shall always fulfil my obligations of brotherhood and of respect for my fellow members.

• More than 200 international conference facilities, service companies and catering service specialists. • More than 200 prestigious universities, hotels and cookery schools. • More than 250 vineyards in some of the most beautiful winemaking regions and wine wholesalers.

The South African National Bailliage was

• Nearly 90 cruise lines and airline

food

“ Being a member of la Chaîne means you are part of a worldwide community in which you can network and build relationships –

professional or social. companies.

• Head chefs, young chefs of the future and sommeliers in more than 2 200 restaurants around the world, including famous names in the culinary world (2- and 3-stars Michelin, master craftsmen, Meilleurs Ouvriers de France). • General Managers of some 3 000 high-end establishments on five continents. • Nearly 180 private clubs. The Chaîne invests in the youth of the hospitality sector by organising the Jeunes Chef Rôtisseurs Competition (Young Chef Competition) as well as the Jeunes Sommelier Competition on regional, national and international levels. Being a member of la Chaîne means you are part of a worldwide community in which you can network and build relationships – professional or social. For more information, go to www.chainedesrotisseurs.com or www.chaine.co.za

Carpe Vinum wine class 2 RosĂŠ wine Words by Denise Lindley

In the

PINK

In our second Carpe Vinum Wine Class, I thought that I would write about that pink drink that most people either love or hate, but which is firmly here to stay, rosé wine. A few years ago, rosé was the poor cousin in the wine world, when it was made from blending leftover red and white wine, and tasted like sweet strawberry jam.

The previous lack of acceptance by the

drinks

“ local wine market towards rosé was probably due to a number of factors, including the

perception that real men don’t drink pink drinks.

The first wine I remember drinking when I was at college in the UK in the 70’s was the

the amount of dry, purpose made rosé’s

sweetish, sparkling Mateus Rosé, that was

have increased exponentially, while the

the cheap and cheerful drink from Portugal

demand for off dry/semi sweet has not

that first became popular just after the

grown as much at all. With only 37 blanc de

war. In the 70’s and 80’s it went on to

noirs being listed in the 2016 Platters, this

become so popular, that it accounted for a

style of wine has obviously been kicked off

huge 40% of Portugal’s total wine exports,

the top spot.

equating to 3.25 million cases! That is an enormous amount of Mateus Rosé!

A dry rosé wine is made from grapes which have been picked early and which don’t

In South Africa, Delheim Pinotage Rosé

have too much sweetness. These wines

was the popular rosé wine for many years

are made from red grapes which are then

until the Boschendal Blanc de Noir became

crushed and the skins removed when the

South Africa’s favourite pink drink.

right amount of colour has been extracted.

The first Platters Wine Guide I bought was

The inside of the red grape is actually white

in 1987 (it was first published on 1980),

(peel a red grape and see the white flesh)

which I still have, and the Delheim Pinotage

with the red colour coming from the skin.

Rosé was named the Rosé Wine of the Year,

The longer the juice is left on the skins, the

with the Boschendal winning the Blanc de

more colour is extracted. To make a rosé

Noir (white from black) accolade. In total,

the juice is left on the skins tor just a few

only 7 dry rosé’s were listed, 38 off dry/

hours, and in the case of red wine, the juice

semi sweet and 63 blanc de noirs. In the

can be left on the skins for several days.

2016 Platters, there are 268 dry rosé’s and

Currently many wine makers are using

98 off dry/semi sweet. So it is evident that

shiraz, merlot, cabernet sauvignon or our

drinks

“ very own grape, pinotage to purpose make our rosé’s. The previous lack of acceptance by the local wine market towards rosé was probably due to a number of factors, including the perception that real men don’t drink pink drinks. Although dry rosé wine has become a traditional European lunch time wine, most South African wine drinkers will choose to have a white wine during the midday meal instead. With a few exceptions, rosé’s are not intended to age and

A few years ago, rosé was the poor cousin in the wine world, when it was

made from blending leftover red and white wine, and

tasted like sweet strawberry jam.

should be quaffed ice cold, young and fruity.

the Haute Cabriere Chardonnay Pinot Noir which is a white wine, and

Some of our winemakers are making

the pale pink absolutely fabulous

some very interesting wines from red

Graham Beck Gorgeous (it really is

grapes, like Asara’s white cabernet

gorgeous) also a chardonnay and

sauvignon or Martin Meinert’s The

pinot noir blend, are testament to

Italian Job, a white merlot. Stephan

how far we have come in the last few

Richardson of Mellasat has been

years with our rosé’s. Mulderbosch

making a white pinotage since 2007,

makes Cabernet Sauvignon Rosé

the world’s first! Then we have had

from specially farmed vineyards

for hundreds of years the French

specifically to produce rosé fruit,

Champagnes, traditionally a blend

which produces a fresh, aromatic

made from a red grape, pinot noir,

style of rosé. We are now producing

and a white grape, chardonnay. We

rosé’s which are equal to those of

also make some lovely pink Méthode

Europe and California and

Cap Classiques, like the Louisvale

they seem to be the funkiest wines

MCC Rosé, which recently won the

around at the moment as they are

Amorim MCC Challenge. Our South

bone dry and go with almost all

African still champagne blends, like

types of food like oysters or sushi.

CMY

The theme of this edition of Ginja is assorted senses, so I have decided to write about wine â&#x20AC;&#x153;sensesâ&#x20AC;? - this is a very interesting topic as it is such a personal thing. Wine is made in different regions in wine growing countries around the world that show off characteristics native to the land and

WINE with all your senses Words by Jane Simon, Wine Ambassador

surroundings, and is made by vintners who have their own wine making style. There are a lot of influences in a glass of wine, be it soil, clones or wine making practices and these can be judged by our senses of sight, smell, taste and even sound. This can still be broken down further to sweetness, acidity, saltiness, bitterness and umami (savoury). Every one of us is unique and so, when you taste wine, you pick up different characteristics on

If you want to train yourself to know more about wine, using your senses, I suggest you taste as many wines as possible.

particular grape cultivar ordered. If the wine is tank fermented or has a wood influence, that will make a

drinks

“ difference to the colour of the wine and the ‘nose’ you receive from the wine. A lot also depends on the company you are with and when you drink wine. For instance, if you are having a lot of fun with friends and think that the palate, depending on how your taste buds

a wine is gorgeous, you might purchase it and

are trained and influenced, and also what you

drink it under different circumstances, the wine

have eaten prior to tasting the wine. (Don’t brush

could taste completely different. Your mood also

your teeth and then go to a wine tasting, as the

contributes to your senses and how you perceive

toothpaste will definitely influence your taste

the wine – again it is such a personal thing.

buds.) Wine is a topic that most people are shy to talk about and people have the perception that to

If you want to train yourself to know more about

enjoy wine and be able to talk about it, you have to

wine, using your senses, I suggest that you taste as

have in depth knowledge about wine. This is not

many wines as possible. Join a tasting group where

the case. To be able to enjoy wine, you have to like

you can see how people discuss the wines, use

it and the only way you know what a wine tastes like

their senses and from their perception, score the

is by using your senses and sampling it.

wines (that too, is very individual). You can either do a horizontal tasting where the wines are all from

Most restaurants have a house wine on their wine list

the same vintage but are from different wineries.

under the wine by the glass section. Years ago when

Keeping wine variety or type and wine region the

I sold a house wine to a restaurateur, it was a wine

same helps emphasise differences in winery styles.

that the restaurant owner chose because of the

You can also do a vertical tasting, trying different

style of food in the restaurant, the style of the wine

vintages of the same wine from the same winery.

and the quality and price point of the wine. I always

Blind tastings are also an excellent way to taste

say that a house wine must meet expectations. I

because you can have an unbiased opinion about

love to watch people order a glass of wine and see

the wine, as you can’t see the label or the estate.

their reactions on receiving it. The first thing people usually do is swirl the wine the wine in the glass and

Using your senses will definitely send you on a

smell the wine. If it delivers straight away they are

journey into the wonderful world of wine, don’t

happy, by that I mean the colour is good and the

forget to enjoy it with food, but that is a discussion

nose gives off the fruit that is expected from the

for another day.

Baked Apple roses Stunning yet simple dessert guaranteed to impress...

MEDIUM | Makes: 6

on a lightly dusted surface,

Prep time: 20-30 mins

roll out to about ¼ cm and

Cooking time: 40-45 mins

then cut into 6 rectangular

Ingredients 2 red apples, halved

over your apple slices. (see illustration)

200 ml water

6. Spread the puff pastry

Juice of ½ a lemon

with the apricot jam. Be

45 ml apricot jam

generous!

30 ml water

7. Starting from the top, place

1 roll frozen puff pastry,

the apple slices horizontally,

thawed

overlapping each other on the

Cinnamon for added flavour

pastry. Ensure the red tops

1. Preheat the oven to

(skin) of the apple slices are peeking out.

180°C. Remove the core of

8. Sprinkle with cinnamon,

both apples and slice into

and then fold the pastry in

thin slices.

half over the apple slices.

2. In a medium size bowl, put the water, lemon juice and the apple slices.

Starting from one end, roll until it forms a rose.

9. Place into a well-greased

3. Microwave for 2-3

muffin tray and bake at

minutes, and then drain off

180°C for 40-45 minutes.

the water.

Remove and allow to cool on

4. In a small bowl, put 45

a wire rack.

ml of apricot jam add 30

10. Store in an air tight

ml of water and microwave

container and freeze if

for 1 minute. Mix until well

desired.

combined.

5. Place thawed puff pastry

strips wide enough to fold

11. Serve with crème anglaise or custard.

food

The remotest

DISTILLERY in the world

Left page: Turks cap. this page: Diana's peak.

Exploring St. Helena and its unique bottled treasure. Words by Fran存cois Ferriera and Sherilee Maass Images supplied by Tungi Distillery and St. Helena Tourism

travel

Paul Hickling is a man with a vision. When talks

decides to eradicate all the plants.

about building an airport on St Helena started, he decided to build a distillery. “The idea came

This unique drink had to have a unique bottle,

about from a conversation with a friend, to make

so a special bottle was made in Italy, depicting

a drink unique to St Helena, and so ‘Tungi, the

the famous “Jacob’s Ladder” in Jamestown. This

Spirit of St Helena’ was born.”

“ladder” consists of 699 steps up the side of the valley, built in 1829 to connect Jamestown to

He did his research, went on a course in Germany

the former fort on Ladder Hill. The ladder is very

and then built a well-equipped boutique

popular with tourists, is lit at night, and a timed

distillery with the most amazing view of the

run takes place there every year, with people

ocean, right next to his house. No mean feat

coming from all over the world to take part.

as every tank, still and pipe had to be imported from all over the world. Delivered to the island by

“I originally purchased 20 000 bottles from a

the RMS St Helena, a cargo/passenger ship that

glass company in Italy, but the cost has risen

makes sure all fresh produce, equipment and

prohibitively since inception in 2006, so when

other supplies arrive safely on St Helena.

they are gone, I will revert to a stock bottle,

You may well ask what Tungi is – we would call it

available in pallets of 1 000, which will help with

witblits or maybe, at a push, Grappa made from

cash flow,” says Paul.

a prickly pear growing on the Island. The prickly pear is an invasive species and might not be

Tungi is best served ice cold and is not for the

available for long if the St Helena Government

faint hearted. It is not the only spirit produced

Paul hickling and his wife sally at the distillery.

“ You may well ask what Tungi is – we would call

it witblits or maybe, at a push, Grappa.

here, though. Paul expands: “We also produce a spiced rum called White Lion, named after the Dutch wreck lying in James’ Bay, the Witte Leeuw. Our coffee liqueur, Midnight Mist, is made from St Helena coffee, and our Jamestown Gin is an infused gin of which one of the ingredients is the rare Bermuda juniper that grows only in Bermuda and here on the island. The latest edition to the product range is Lemon Valley, a lemon liqueur made from lemons that also grow here. In 2009, I had the forethought to make a brandy to commemorate the exile of Napoleon Bonaparte, which meant importing chenin blanc grape juice from South Africa, making a white wine, and distilling it to make a very smoothtasting brandy, keeping it for five years in French Oak barrels. We also sell white and red wines made from imported grape juice.” Paul and his wife, Sally, are a mean team. Paul runs the distillery and Sally, a very good cook and caterer, is planning a restaurant at the distillery. The airport will be opening on St Helena Island soon, so instead of five days by sea, it will only be five hours by air to visit the remotest distillery on earth, and a very unique island.

This page: Sandy bay. Right page, from top to bottom: Jacob's ladder; the plantation house.

EXPLORING ST HELENA ISLAND

refreshment station for ships travelling to and from the East and remained a mere blip on the

Saint Helena Island, in the middle of the Atlantic

(non-existent) radar. That was of course until

Ocean, is one of the world's most isolated islands

Napoleon Bonaparteâ&#x20AC;&#x2122;s exile in 1815. These days

and obviously the first choice if you want to

all that remain are his two residences and his

quarantine a high profile prisoner like Napoleon.

gravesite, all of which can be visited on a trip to this beautiful island.

Normally access to the island was limited to the RMS St. Helena, but this little gem is worth the

There is, however, no residence on the island

boat ride, although with the new airport opening

that can quite compete with Plantation House,

it will leave you with more time to explore.

home to the Governor. Seemingly straight out

Instead of a five day trip by sea, it will be a five

of the 18th Century, the grounds are home

hour trip by air.

to land tortoises which could quite possibly include one alleged to be the worldâ&#x20AC;&#x2122;s oldest

This quaint island was originally used as a

living tortoise.

travel As you can imagine, the flora and fauna of Saint Helena are as unique as the island itself. Cabbage trees, gum trees and local ebony to name but a few, and the locals work hard to ensure that their native forests are restored and well maintained. High Peak and Diana’s Peak are two such native forests and can be found on their highest peaks. When it comes to the animals, there are only two to take note of, although I could live without the first one completely; the giant earwig, between 5 and 7 centimetres long. Ironically this species became extinct due to researchers collecting them all. The other, the Wirebird, a species of plover, is also Saint Helena’s national bird. Although endangered, these birds are often easy to spot without having to put in a full days hike. Admittedly, the island does not have a vast variety of foods available to let their culinary imaginations run wild, although fish is obviously

“

high on the menu. That being said, the island dish “Pilau” is delicious, and the Saint Helena fish cakes are legendary. This little island, tucked out of the way, is great for exploring. If you are one for hiking, there are the 21 Post Box Walks, a series of graded walks. Should that not sound challenging enough, there is always Jacob’s Ladder, but as a word of advice, please don’t attempt these 699 stairs if you have visited the World’s Remotest Distillery beforehand. This unique and unassuming island is about to grow wings.

One of the world's most isolated islands and obviously the first choice if you want to quarantine a high profile prisoner like Napoleon.

food

Back to basics

CLASSIC

salads

Words and recipes by Franc¸ois Ferreira

Waldorf Salad The Waldorf salad was created at New York's Waldorf-Astoria Hotel in 1896. However, a chef wasn’t responsible, as you might think. In fact, the maître d’hôtel, Oscar Tschirky, invented this popular salad. The original version contained only apples, celery, and mayonnaise.

A good salad is a joy to behold and

½ english cucumber, sliced

Chopped walnuts later became an

enjoy. Most menus offer a salad

250 g tomatoes, skinned and

integral part of the dish.

section, some including classics

quartered

such as Waldorf, Caesar, Niçoise

250 g mangetout or 125 g frozen

EASY | SERVES 6

and Greek. Everyone adds a twist to

peas

PREP Time: 20 mins

the salads to make it their “own”. At

250 g young green beans

CHILL Time: 30 mins

Ginja, we firmly believe that you do

1 butter lettuce

not mess with a formula that works.

4 anchovy fillets

Ingredients

Here are those classic salads in

Black olives

150 ml mayonnaise

their original form.

100 ml vinaigrette

15 ml sugar 15 ml lemon juice

Salade Niçoise

1. Boil the baby potatoes, skin on,

Good pinch of salt

in salted water until just cooked.

3 medium green apples, cored and

Allow to cool to room temperature,

sliced

EASY | SERVES 4

and then cut in half. Blanche and

250 ml sliced celery

PREP Time: 20 mins

shock the peas and beans, drain

125 ml chopped walnuts

COOKING Time: 10 mins

and allow to cool.

Ingredients

2. Wash the lettuce and arrange in

1. In a small bowl, combine the

the bottom of a large bowl. Arrange

mayonnaise, sugar, lemon juice and

2 x 225 g tins tuna chunks, drained

the tuna, cucumber, tomatoes,

salt. Mix until smooth and the sugar

and roughly broken or 350 g fresh

beans, peas, halved baby potatoes,

tuna loin seared over high heat and

anchovy fillets, eggs and olives

sliced

attractively on the lettuce and

300 g baby potatoes 3 eggs, boiled, peeled and chopped

drizzle the vinaigrette over.

3. Serve as a starter or light meal.

has dissolved.

2. In a large bowl, combine the apples and celery.

3. Pour the mayonnaise mixture over the apples and celery and toss

until coated.

4. Cover and chill for 30 minutes. Just before serving, toss in the walnuts.

Greek Salad

all of those flavoursome juices.

Freshly ground black pepper

Caesar Salad

1 egg 2 slices bread, cubed, crusts removed

According to Caesar Cardini’s

1 packet cos lettuce

daughter Rosa, on July 4th, 1924,

30 ml freshly grated parmesan

the salad was created on a busy

cheese

The modern version of this

weekend at Caesar's Restaurant.

timeless classic salad has lettuce

It is said that Caesar was short

1. Crush the garlic and mix with

as the basis with a few olives and

of supplies and didn't want to

the olive oil. Leave to infuse for

cubes of feta cheese.

disappoint the customers, so he

10 minutes. Place 50 ml of the

concocted this salad with what

olive oil in a liquidiser and add

EASY | SERVES 4

was on hand. To add flair to this,

the anchovy fillets, lemon juice,

PREP Time: 15 mins

he prepared it at the table. This

mustard, pepper, raw egg and

Ingredients

story is not certifiable, but it very

blend.

well could have happened. The

2. Slowly heat the remaining

4 large ripe tomatoes, cut into

salad soon became a hit and

garlic infused oil in a frying pan.

irregular wedges

clients, especially the Hollywood

When it begins to sizzle, add

1 cucumber, peeled, deseeded,

set of the 20s, came to the

the diced bread and fry, turning

then roughly chopped

restaurant just to eat the salad.

frequently until the croutons are crisp and golden brown. Lift them

½ red onion, thinly sliced 20 black olives

EASY | SERVES 4

5 ml dried oregano

PREP Time: 20 mins

100 g feta cheese, cut into

5 ml dijon mustard

out with a perforated spoon, drain, and allow to cool on paper towels.

3. Separate the lettuce leaves,

chunks

Ingredients

and place in a salad bowl. Drizzle

60 ml extra virgin olive oil

2 large garlic cloves

the dressing over the leaves and

150 ml olive oil

“roll” around in the bowl so that

Place all of the ingredients in a

4 anchovy fillets, finely chopped

the dressing coats the leaves.

large bowl, season lightly, then

30 ml freshly squeezed lemon

Add the croutons and parmesan

serve with crusty bread to mop up

juice

cheese. Serve immediately.

What's in

season Here is our seasonal guide. Keeping you up to date as to what is readily available on the shelves in your local stores across South Africa. Vegetables Asparagus, beetroot, broad beans and butter beans, cabbage, leeks, sweet potatoes, spinach, sweet peppers, tomatoes, turnips. Fruits All berries, apples, figs, granadillas, grapes, mangoes, melons, nectarines, peaches, pears, plums, pomegranates, prickly pears, quinces, spanspek, watermelons. Herbs Mint, parsley, sage, thyme, marjoram, oreganum, basil, rosemary, fennel, dill, bay leaves, rocket, coriander. Available All year long . . . Bananas, butternut, carrots, cucumber, lemons, lettuce, onions, pineapples, potatoes, pumpkin, radishes, squash, sweet potatoes.

ginja advertorial

RECIPE BY GINJA JUNIOR CHEF, JULIETTE MUDALY

#bakehappy

Health matters:

NOT TONIGHT JOSEPHINE ... Words by Mario Botha

functions (such as bone density, etc.)?

In my opinion, your doctor should decide

4. How long will the HRT continue?

(in consultation with you, the parents) if

It is important to note that your doctor will

this is the best solution for your daughter.

only prescribe this for you if the benefits

FAQ’s on the correct and efficient use of

outweigh the risks.

the pill. 1. Do you have troubled skin?

Erectile Dysfunction (ED) Medication:

2. Have you picked up, or lost, weight?

This class of medicine, only available by

3. Is your menstrual cycle controlled by

doctors’ prescription, is almost exclusively

this, or not?

Standing behind the counter in the

prescribed for men. Although, they are

4. Were there any other anatomical

pharmacy, I am confronted by tons

sometimes prescribed for woman, when

changes that your doctor needs to know

of hormone replacement therapies,

vasodilatation (widening of veins) for

about?

erectile dysfunction medicines and oral

surgical procedures is required.

5. What other medication will reduce the

contraceptives.

If you or your partner are being affected by

efficacy of “the pill”?

All of the above are (or will someday be)

ED, see your doctor.

part of your sexual health and lifestyle.

Remember, sexual health is probably the

* Factual accuracy is a general overview only. Discuss

most important building block for a good

any decision you want to make with a healthcare worker.

Hormone Replacement Therapy (HRT):

relationship (and a great life).

These are normally prescribed by your

doctor if your blood levels of certain

Oral contraception (known as “the

hormones are below normal values.

pill”):

FAQ’s:

In the pharmacy, I almost always have to

1. Did your doctor prescribe this after a full

answer the same questions (especially

blood count?

from parents):

2. Are you prone to cancer (breast cancer

Will this make her fat?

in particular) and were you screened for

Do they really prescribe this for her teenage

cancer prior to HRT?

skin?...but doesn’t it then give her the

3. Will HRT affect or enhance bodily

greenlight for sex?

HEALTH TIP: A natural way to treat menopausal hot flushes – increase your vitamin E intake! Excellent sources of vitamin E are leafy greens, tropical fruits and nuts. Adding them together makes a mouth-watering salad.

www.ilove2bake.co.za

aphrodisiac

foods

Freshly picked strawberries, dipped in chocolate, covered in whipped cream and the mind tends to drift towards candlelit dinners - for those with romantic tendencies. There are, of course, the skeptics out there that don’t feel a meal prepared in the right way, on the right day, could possibly be any different from a meal prepared on any other given day. This could not be further from the truth. The acronym K.I.S.S. (excuse the pun) is possibly the most appropriate for this time of year; Keep It Simple (Stupid). Create simple dishes that enhance their already advantageous properties and enjoy the experience with the one you love. Give them the gift of your time, effort and consideration, and your meal could be the catalyst for many good things to come. In the words of Virginia Wolfe, “One cannot think well, love well, sleep well, if one has not dined well”. Involve all of your senses when creating a meal for your partner. Touch and feel the ingredients, smell their fragrant odours, watch the colours change as they cook, and feel the steam rising from the food as you turn up the heat. This all culminates when the meal is finally laid before you and the moment comes when you taste that which you have created for your loved one.

Scan the QR Code for the recipe or visit www.ginjafood.com

Scientifically there are vitamins and minerals that can contribute towards your “happy hormones”, and we have searched high and low to find you a selection of some of the best and the worst to have on your shopping list.

HOT OR NOT Hot CHILLIES – Is it just me or is it getting hot in here? AVOCADOS - Rock out with your guac out BANANAS - I find you very a-peeling CHOCOLATE- Chocolate is the answer, I don’t care what the question is OYSTERS - Get shucking Pomegranates – It’s what’s on the inside that counts Watermelon - Ya’ll gonna make me lose my rind

Not Microwave popcorn – Not quite the pop you were looking for Soy – I’m soy not into you Alcohol – I don’t think I’ll alcohol you later Coffee - One way to bring things to a grinding halt Corn flakes - Just kidding. Rumour has it that the inventor thought it would be the key to keeping down the urges Mint - Lack of encourage-mint Liquorice - It’s all sorts of dark and twisted

Some like it hot...

Words and recipes by Franc¸ois Ferreira | Recipe photography by Kelvin Saunders

Chillies have long been regarded

can measure up to 300 000 units.

as a powerful aphrodisiac. They are

There is also the simple 1 to 10

also known as a pain reliever, a cure

scale, 1 being mild and 10 being

for the common cold and even a

the hottest.

guardian against evil spirits. CHILLI VARIETIES Chillies come in an array of vibrant

Thai Dragon – Curved shape, starts

colours, but beware, even though

out green and turns red.

they might be pretty, they are really

Cayenne – Most commonly grown

hot stuff and very addictive.

in South Africa, used for chilli powders.

The chilli pepper has a dual culinary

Jalapeno – Plump chilli that starts

personality. Used fresh, it is a

off green, ripening into yellow/

vegetable (or to be more precise, a

orange and then a deep red.

fruit). In its dry form, it is a spice. As

Habanero – Infamous for their

a member of the capsicum family,

heat, a bell-shaped, green fruit that

it is the fiery cousin of the sweet

ripens to red, orange or yellow.

bell pepper and the relatively mild

Serrano – Dark green chilli that

paprika pepper. It shares the same

ripens to a vibrant red.

name as black pepper but it is not,

Inferno – Large lime green chillies

in fact, related.

which turn orange and red when ripe. Good size for chilli poppers.

The heat of the chilli is measured

African Bird’s Eye – A small fruit

on the Scoville scale. William

that starts out green and then

Scoville was a chemist who

turns bright red. Great for making

experimented with capsaicin, the

peri-peri sauce.

heat source of the chilli. In Scoville

Bishop’s Crown – Distinctive

heat units, a mild chilli measures

shape that starts out green and

about 1000, while a very hot

matures through a bright orange to

variety like the African Bird’s Eye

a vibrant red.

HEAT SCALE OF CHILLIES 9 7

JALAPENO

BISHOP'S CROWN

HABENERO & AFRICAN BIRD'S EYE

THAI DRAGAN & CAYENNE

SERRANO & INFERNO

4 2

food

Thai-Style

Marinated Fish

with fresh coriander leaves or chilli flowers.

Easy | Serves 6 AS A STARTER PREP time: OVERNIGHT Rating: Not too hot

Ingredients

Red Pork Chilli

500 g hake or kingklip

LITTLE EFFORT | Serves 4

200 ml lemon juice

PREP time: 20 MINS

Salt and pepper to taste

COOKING TIME: 45 MINS

5 ml sugar 3 tomatoes, diced 1 small cucumber, peeled and diced

RATING: HOT

15 ml chopped chives

Ingredients

1 fresh red chilli, deseeded and

1 medium onion, chopped

finely chopped

3 garlic cloves, chopped

100 ml coconut milk

1 large sweet red pepper, deseeded

Butter lettuce leaves for the salad

and chopped 3 red chillies, chopped, seeds

thai-style marinated fish

1. Cut the fish into narrow strips and

included

put in a bowl â&#x20AC;&#x201C; preferably glass or

5 ml chilli powder

ceramic. Pour over the lemon juice

5 ml paprika

to cover and add the salt, pepper

5 ml ground coriander

and sugar. Cover and chill overnight.

5 ml ground cumin

2. Drain the fish and mix with the

5 ml dried basil

tomatoes, cucumber, chives and

5 ml dried oregano

chilli. Carefully stir in the coconut

30 ml chopped parsley

milk and adjust the seasoning.

250 ml beer

3. Arrange the lettuce in a large

60 ml oil

bowl or individual dishes. Pile the

500 g pork neck, deboned and

fish mixture on top and garnish

cubed

â&#x20AC;&#x153; A pain reliever, a cure for the common cold and even a guardian against evil spirits. 1 tin tomatoes 375 ml water Salt and black pepper to taste

1. Put the first 11 ingredients in a food processor and add 125 ml beer. Blend to a puree and set aside.

2. Heat the oil in a large, heavy saucepan. Fry the pork in two batches until sealed on all sides. Add the spice puree and fry over a medium heat for 5 minutes, stirring frequently to prevent burning. Add the remaining 125 ml beer, tomatoes, water, salt and pepper. Bring to the boil and simmer, covered, for about 30 minutes until the pork is tender and the sauce has thickened.

3. Serve the pork chilli with rice, guacamole, shredded lettuce and grated cheese. red pork chilli

Piri Piri

1. Mix the oil, coconut milk,

Chicken

parsley, chilli powder, garlic, ground black pepper and salt

This is ideal for a braai.

chicken guns in it for at least 2

together and marinate the hours at room temperature, or

EASY | Serves 6

overnight in the refrigerator.

PREP time: 2 HRS OR

2. Grill or braai the chicken for

OVERNIGHT

about 15 minutes on each side.

COOKING TIME: 45 MINS

Use the marinade as a basting sauce.

RATING: HOT

PIRI PIRI CHICKEN

Ingredients

1. Heat the butter in a saucepan

90 ml oil

and gently fry the onion and garlic

250 ml coconut milk

until it starts to change colour.

10 ml parsley, finely chopped

Stir in the paprika, chilli powder

10 ml chilli powder

and fresh chillies. Fry for about

3 cloves garlic, finely chopped

2 minutes. Add the coconut milk

Large pinch ground black pepper

and bring the sauce to the boil,

2.5 ml salt

stirring constantly to prevent

6 chicken guns (combined thigh

curdling. Stir in the parsley,

and leg)

season to taste and simmer

For the sauce

uncovered for 5 minutes until the

25 g butter

sauce has thickened.

1 small onion, finely chopped

2. Serve with rice or baked

2 cloves garlic, finely chopped

sweet potato with the sauce in a

5 ml paprika

separate bowl.

2.5 ml chilli powder 2 red chillies, deseeded and finely chopped 250 ml coconut milk 30 ml parsley, finely chopped Salt and black pepper to taste

SAUCE

Words by Oysters R US

shucks

permit holders along the Garden Route

Oysters are highly nutritious, and by

very similar in taste, the cultivated

eating four medium oysters a day, you will

oyster has a slightly softer texture than

get the daily recommended allowance

the wild oyster.

food

It is believed that Casanova ate over 50 raw oysters a day which was reputed to be the key to his success with women. Is there truth behind the myth of “oysters and libido”?

coastline, which are harvested straight off the rocks, and come in a variety of shapes. The cultivated oysters, on the other hand, are sourced from oyster farms along the West Coast, that are grown in a controlled sea environment, and which all look uniform. Although

of calcium, iodine, iron, magnesium, manganese, copper, phosphorous and

Enjoyed as a gourmet delicacy

zinc. Oysters are also rich in vitamin A, C,

world wide, oysters taste differently

D, B-12 and omega-3 fatty acids. Due

depending on where they are grown,

to the high amounts of amino acids,

or the conditions that they are grown

magnesium and vitamins (which affects

in. Described as sweet, buttery or

your “feel good” hormones) in each

creamy, South African oysters are

oyster, and the high levels of zinc (which has an influence on your energy levels), they leave you feeling good.

“

briny (salty), and can be eaten in a variety of ways - raw, grilled, steamed, baked, boiled, braaied, poached or smoked. The most common way they

Oysters R Us is a rustic eatery that specialises in guess what, oysters.

are enjoyed in South Africa, is raw with

And are situated on the Garden Route, between Sedgefield and Wilderness. Their advanced tank system regulates the water temperature in order to keep up to 4000 oysters alive. In order to release this delicacy from it’s shell, one has to “shuck” them, which is the term for the method by which the oyster is loosened from the shell. Oysters R Us source their wild oysters (Cape Rock oysters) from commercial

Enjoyed as a gourmet delicacy world wide,

oysters taste differently depending on where they are grown, or the conditions that they are grown in.

food

Tabasco sauce, ground black pepper and freshly squeezed lemon. Oysters R Us have come up with some interesting alternative combinations for serving the oysters, which include horseradish, chilli, teriyaki sauce, pickled ginger, and red onions to name but a few, all of which are a must try for all oyster enthusiasts. People with low immune systems should not eat raw oysters as they do contain bacteria.

DID YOU KNOW... - Oysters have hearts that pump translucent blood as well as oxygen through their bodies. - Oysters feed mainly on plankton and can filter up to 120 litres of water per day. - Oysters have the ability to change their sex. Oyster larvae (baby oysters) are called â&#x20AC;&#x153;spatsâ&#x20AC;?. - Oysters are molluscs that are found mainly in the ocean. There are over fifty species of oysters, of which some are edible. Their shells are made of calcium, and this protects their soft bodies.

Oysters are generally best paired with dry white wines like sauvignon blanc, chardonnay or brut bubbly, and even dry malt beers. One of the most frequently asked questions concerning oysters, is how often pearls are found inside the shell. On average, they usually occur about one pearl out of a thousand oysters. Pearls are formed when a foreign substance (like a grain of sand or piece of shell) gets trapped within the oyster shell. The oyster then covers the foreign matter with layers of calcium and protein, and with time, a pearl is created. A study carried out between American and Italian researchers found that due to the increased levels of amino acids in the blood after consuming oysters, a consequence can lead to increased levels of libido.

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exploring africa

Zanzibar Island-style flavours with John Aritho.

ZANZIBAR

Zan-zee-bar... just the name conjures

duration of my stay.

up memories of idyllic holidays. Swaying palm trees, lazing in hammocks over

The airport is tiny by any standard and the

ash white sands which leads down to a

process is fast and painless, with everyone

turquoise sea. With a long coconut based

looking cheerful and relaxed in a way that

cocktail to wash down a sumptuous feast

only Island inhabitants do best.

of seafood laced with exotic flavours. Zanzibar is called the ‘Spice Island’ for Your vision is probably right and to the

a good reason as the food has a great

point indeed as Zanzibar is a tropical island

history dating back to the Omani Empire

off the East African country of Tanzania.

when cloves played a vital part in the trading scene for the Indians, Arabs and

Zanzibar forms part of the United

Portuguese. There are glorious tours

Republic of Tanzania and is one of

available that take one on a sensory

the islands that constitute the Pemba

journey of the island.

and Mafia Islands (yes, Mafia but little connection to the infamous Italians).

Stone Town, as it is known, is the best place to start the culinary journey, as

The little 6-seater plane that I boarded in

this UNESCO Heritage site that boasts

Dar es Salaam floats in the air and I peer

stunning Omani-Arab architecture is

through the small windows at the azure

probably Africa’s best example of living

sea streaked with pure turquoise colours

history, with beautiful smells coming

that just scream – PARADISE!

from the narrow streets where the local populace and some well-designed

The tone of the engine changes slightly

boutique hotels co-exist.

as the sight of glistening tin roofs amidst beautiful greenery formed by thousands

One of my tastiest eats in Stone Town

of coconut trees appears on the horizon.

is ‘visheti’ (sweet diamonds) which resemble mini doughnuts with a tangy

As we approach the airport, I cannot

sugar coating that is delectable.

stop thinking of the coconut and prawn feast that awaits me and, as the Cessna

No feast in Zanzibar is complete without

touches down with a screech of rubber,

the beautiful biryani and I have to say

my mind is tossing around ideas of where

that the Zanzibari way of making biryani

to find the best Zanzibari food for the

is as close to perfect as can be.

VISHETI

completely dissolves.

Ingredients

and allow it to simmer until the froth

15 ml vegetable oil

2. Lower the heat to a medium low disappears.

120 g plain flour

3. Dunk the cooled dry ‘visheti’ in

80 ml milk, lukewarm

the warm syrup stirring with wooden

5 ml grated nutmeg   5 ml cardamom powder Vegetable oil, for frying

spatula until completely covered.

4. Transfer to a wire rack and allow to cool.

Icing sugar, for garnish

5. Dust with icing sugar before

For the sugar coating syrup

completely cooled.

500 ml water  250 ml sugar  1 pinch saffron

1. In a large saucepan boil the oil then stir in the flour.

2. Add the warm milk then mix in the nutmeg and cardamom.

KUKU WA KUPAKA Ingredients 1 whole chicken, skinned and cut into quarters

3. Remove the dough and keep in

3 garlic cloves, minced

a warm place for about 10 minutes.

15 ml ginger, minced

Roll and shape into sausage like

3 red chillies, crushed

pieces, then cut into diamond-like

15 ml lemon juice

shapes. About 2.5 to 4cm long.

Salt and freshly ground pepper to

4. In a wok or deep pan, over high

taste

heat, heat the vegetable oil then add

15 ml olive oil

a handful of the diamonds and fry

Medium onion, finely chopped

until golden brown.

2 tomatoes, peeled and finely

5. With a slotted spoon, remove the

chopped (see Chef's tip)

diamonds and place on paper towel

6 medium potatoes, peeled, and cut

to drain excess oil.

into quarters 2.5 ml turmeric

SUGAR COATING SYRUP

1. In a small sauce pan, over medium

400 ml warm water 1 tin coconut milk

high heat, heat the water, sugar and

Salt and freshly ground pepper to taste

pinch of saffron. Stir until the sugar

Chopped coriander for garnish

1. Cut the chicken pieces smaller and place in a large mixing bowl, mix in the garlic, ginger, chillies, salt, pepper and lemon juice, and marinate for at least 2 hours, preferably overnight.

2. Heat the oil, and fry the onions until golden, add the chicken and seal on all sides, this should take about 10 minutes, add the marinade mix.

3. Add the tomatoes, and mix well. 4. Stir in the potatoes and cook for an additional 5 minutes.

5. Add turmeric, cook for a few minutes to release flavours.

6. Add the water and cook for 20 minutes then add the coconut milk and let it simmer for about 10

be honest and say that one needs to

minutes.

have a tolerant stomach to eat some of

7. Adjust seasoning. Garnish with

the delicacies on offer.

roughly chopped coriander,

8. Serve with rice or Mkate wa

As I sit in the bar ‘Mercury’, named

kumimina (a local rice bread made

after Zanzibar’s most famous son, 80’s

with coconut milk).

star and Queen’s lead singer – Freddie Mercury, the gentle waves lap the

CHEF’S TIP

side of the jetty. The young energetic

To peel tomatoes, place in boiling hot

crowd sways to the beat of an exotic

water, for a few moments, until the

island melody and I find myself wishing

skin wrinkles. It is then far easier to

that I would never have to leave this

remove.

beautiful ‘Spice Island’.

A place not to be missed is the famous

But alas it is time to start thinking

night market ‘Forodhani’ which comes

about my next food adventure as we

to life on the edge of Stone Town, a

travel northwards to a country filled

true feast of all senses and food from

with extreme hidden beauty, history

the Island. It is a celebration of all

and possibly one of the world’s finest

things of Zanzibar although I have to

understated cuisines – Ethiopia...

drinks

Liquid GOLD Images supplied by the SA Brandy Foundation

Brandy has been made in our country for more than three and a half centuries, and today South Africa is the fifth largest producer of brandy in the world.

and the rising number of international awards for excellence, shows just how well they are rated. In the last 16 years of the International Wine and Spirit Competition, South African brandies have won the Trophy for Worldwide Brandy no fewer than 14 times.

According to the history books, the first brandy distillation took place in the Cape

Made entirely from South African grapes,

in 1672 when an assistant cook on board

these brandies are crafted in a range of

a Dutch ship, De Pijl, at anchor in Table

styles to suit a variety of palates. From

Bay, distilled about 1000 litres of Cape

herbs and hay which are distinctive in

wine into 130 litres of brandy. It seems

younger brandies, to traces of dried

that the cook did a roaring trade selling his

peaches, figs, apples, citrus, Christmas

brandy to bars whose owners apparently

cake, oak and cigar box in those matured

accepted even items of clothing as

up to 20 years.

payment from patrons desperate for a tot. The word “brandy” comes from the From these humble beginnings, South

Dutch word brandewijn, literally meaning

African brandy producers went from

“burnt” or “distilled” wine. Brandy is the

strength to strength. Today the majority of

only alcoholic drink made from another

brandy is consumed locally, but as more

alcoholic drink, namely wine. Brandy is the

and more foreign visitors are exposed to our

distillate of the fermented juice of grapes.

brandies, the demand for export has grown.

It contains no other spirit product.

The extremely exacting production

There are two ways of distilling, namely

regulations and quality standards of the

potstill or column still. Potstill is a batch

South African industry make the South

process and column still is a continuous

“

African brandies very attractive

distillation. In South Africa the spirit

to connoisseurs worldwide

must, by law, be aged in French oak for

Claret is the liquor for boys; port, for men; but he who aspires to be a hero, must drink brandy. – Samuel Johnson, English poet, critic and writer, 1709 – 1784

drinks

“ We have been taught from childhood to regard a good brandy as the best and most perfect product of

the vine, and therefore as the crowning achievement of the wine farmer.

– C Louis Leipoldt, South African poet, medical doctor, botanist and amateur chef, 1880 – 1947

a minimum of three years. Lastly, it is

maturation. Potstill brandy is generally

blended according to the brandy master’s

enjoyed neat, with a dash of mineral water

special recipe and bottled for resale.

or with a block of ice. It must contain a minimum of 90% potstill brandy, matured

There are three styles of brandy:

for at least three years, and no more than

Blended standard brandy: This style is not

10% unmatured wine spirits and is bottled

as flavoured as a potstill brandy and can

at 38% ABV.

be served cold with mixers – which makes it very popular in South Africa. A blended

Brandy is not a cognac, as the term

brandy is a blend made of 30% potstill

cognac is reserved exclusively for brandies

brandy, aged for a minimum of three years,

produced in the Cognac region of south-

and 70% unmatured wine spirit produced

west France. As with South African potstill

in a column still. It is bottled at 43% ABV

brandies, cognacs are produced using a

(alcohol by volume) for the South African

double distillation in copper pot stills and

market and 40% ABV for export.

are aged for at least 30 months, although more often between five and 20 years at

Vintage brandy: This brandy has a

the time of bottling.

distinctive wood maturation character when compared with potstill and blended

In The Devil’s Dictionary Ambrose Pierce

brandy. It contains a minimum of 30%

describes brandy as follows:

potstill brandy, matured for at least eight

A cordial composed of:

years, a maximum of 60% column still

one part thunder-and-lightning,

spirit, matured for at least eight years,

one part remorse,

and a maximum of 10% unmatured wine

two parts bloody murder,

spirits. It is generally served neat, over

one part death-hell-and-the-grave, and

ice or with a dash of water. It is bottled at

four parts ... clarified ... Satan.

38% ABV. The age listed on the label of the bottle will refer to the vintage of the

If that is so, then a large portion of South

youngest component in the vintage blend,

Africans must be sinners!

which is generally the largest portion. Potstill brandy: This is the richest and most layered brandy of the three types. Its complexity comes from the rich, fruity aromas concentrated during the potstill distillation and the spicy, vanilla and woody bouquet obtained during wood

Sources: Fire Water – by South African Brandy Foundation; www.sabrandy.co.za

Alex Poltera Images supplied

ask a

chef Chef Alex Poltera from Fern Hill Hotel in the KZN Midlands answers our readers questions and shares a delicious family favourite cheesecake.

Q: What icing could I prepare that can be stored at room temperature?- Simangele Xhosa A: Well, there’s obviously royal icing and glacé icing (which need to be immediately covered with plastic wrap or dampened parchment paper to avoid drying out) and plastic icing which can be stored in an airtight container. For a buttercream style icing, a mixture of white margarine (like Wooden Spoon) with powdered sugar will last, for a while, at room temperature. The ingredient amounts are: 450 g icing sugar, ¼ Tbsp cream of tartar, 280 g white margarine, a pinch of salt and 1 Tbsp extract of your choice. Whip it up and add about ¾ cup water to make the consistency creamy

Q: To prevent my fruits and vegetables from going

food

and ‘spreadable’. Keep in an airtight container

bad, what is the best way to store them? Q: What is the best way to store fish? - Tracey Donalds

- Lucelle Paddayachee

A: Frozen fish – in the freezer. Fresh fish – in the fridge or,

A: With fruit, I recommend making a solution of white

if whole, on crushed ice.

spirit vinegar and water in your kitchen sink or a large bowl. Leave the fruit in it for about 10 minutes and then

Q: Does salting eggplant add sodium to the recipe?

store in the fridge. This generally extends their shelf

- Timothy Kane

life by removing any bacteria. If leaving fruit at room

A: Well, yes. Salt is probably our highest contributor to

temperature, make sure it is in a cool dry area. With

our daily sodium intake. Salting eggplant is a method

vegetables, try to buy only what’s necessary for a few

used to remove bitterness from the seeds of larger,

days and be sure to rotate the contents of your fridge

older eggplants by basically removing the liquid in the

by using the ‘First in, First out’ method. Vegetables

seeds (degorging). The salt can be washed off after

need good ventilation too, so remove them from cling-

salting but a fair amount will always have sunk in. To

wrapped punnets or plastic wrappers (unless they’re

avoid the necessity to salt eggplant, buy young, smaller

perforated, those generally do the trick). Look online for

eggplant, these do not require the salting step as they

more specifics for different vegetables and fruit.

contain less seeds equalling less bitterness. Follow Chef Alex Poltera on twitter @alexpoltera. Q: When I sauté mushrooms, they get all watery and lose their flavour, what could I do to avoid that?

Do you have a question that you have always wanted

- Richard Grant

to ask a chef? you can look forward to having

A: To reduce the amount of water loss from the

your questions, flops and wives' tale mysteries,

mushroom, make sure your pan is very hot and contains

answered by a professional Chef. Send your

enough hot butter or oil of your choice to effectively

question to press@ginjamedia.com and you could

seal the outside of the mushroom when it hits the

win if published.

pan. This will lock in the flavour and moisture and the browning will add flavour as well. Don’t overload the pan, rather do small batches and be sure not to cook them for too long. Q: What dishes can I prepare with ripe bananas? - Musi Nxele A: Ripe bananas mostly work best in sweet applications such as milkshakes, muffins, flapjacks, banana bread, cake, cookies etc.

Chef Alex Poltera shares one of his familys delicious pudding recipes.

Ingredients For the biscuit base 1 pack of chocolate digestive biscuits 100 g hazelnuts (with the skins on)

BRANDY ALEXANDER CHEESECAKE

with Summer Fruits

75 g melted butter For the cheesecake 250 g Philadelphia cream cheese 250 g crème fraîche 100 g icing sugar 1 tsp (5 ml) vanilla paste 200 ml whipping cream 1 Tbsp (15 ml) gelatine powder

EASY | serves 6-8

3 Tbsps (45 ml) strong coffee

Prep Time: 30 MINs

3 egg whites

SETTING Time: 4 HRS

For the topping 1 cup (250 ml) cream

This recipe is a very special one. Every

1 Tbsp (15 ml) espresso or strong coffee

special occasion (after my childhood)

1 Tbsp (15 ml) Kahlua liqueur

my mother would make this cake for me.

1 Tbsp (15 ml) brandy

It was always eagerly anticipated after

(or more if you’d prefer)

a birthday meal or celebration.

2 Tbsps (30 ml) icing sugar

Based on the flavours of the classic

BISCUIT BASE

popular in the early 20th century, this

1. Pre-heat your oven to 180˚C. 2. Toast the hazelnuts in the oven

cheesecake really is a crowd pleaser

until fragrant. Remove, and place in a

and a trip down memory lane to when

dry dish towel. Rub them together to

creamy alcoholic cocktails were the

remove the outer skins. *The flavour of

‘thing’. I choose to make it a little less

hazelnuts with the skin on is better and

sweet than most would prefer, but play

more intense than the blanched ones.

around with the quantity of sugar and

Most of the flavour sits right under the

taste before allowing it to set to find

skin hence I prefer them to the more

your preference.

convenient option.

Brandy Alexander cocktail which was

food

“ 3. Blitz the hazelnuts and biscuits in a

6. Pour the mixture into the tin with the

food processor and add the melted butter

biscuit base. Smooth the top with a palette

to make a dense paste.

knife and place in the refrigerator covered

4. Line the base of a 20cm tart ring with

to set.

the biscuit mix and refrigerate. FOR THE TOPPING CHEESECAKE

1. Soften the cream cheese and crème

1. Mix all the ingredients together and

allow to stand for about an hour.

fraîche with a spatula in a bowl. Add the

2. Pour into a stand mixer and whip until

icing sugar and vanilla and mix thoroughly.

thickened. Pour over the set cheesecake

2. Add the gelatine to the cold coffee and

and smooth out.

leave to soften.

3. Place back in the fridge to firm up.

cheese mixture.

TO SERVE

heat in a saucepan to allow it to dissolve.

the ring, glaze with chocolate ganache or

Do not let it boil. Add to the main mixture

leave plain.

3. Whip the cream until stiff and fold into 4. Heat the coffee and gelatine over a low

and mix in well with a whisk.

5. Beat the egg whites to form a stiff

1. Before removing the cheesecake from 2. Remove and garnish with

chocolate shards, fresh berries and mint.

peak and fold into the mixture carefully maintaining the air bubbles as much as

Can last in the fridge for a couple

possible.

of days.

Based on the flavours of the classic Brandy Alexander cocktail which

was popular in the early 20th century, this cheesecake really is a crowd pleaser.

food

the raw While Banting may be the current

Words by Kelvin Appelgren Recipe by Franc¸ois Ferriera

revolution your food.

buzz around the industry, a quieter

After choosing the Thai inspired salad, I sat down in the simple

revolution has been growing in

While the trend in raw cuisine is not

surrounds in the rear corner of

and around the food markets.

new, it has gained fervent popularity

the shop, happily secreted from

One that may even be considered

and whether armed with an

the public eye. It was delicious,

somewhat fringe and possibly

inventory of equipment less familiar

very much more so in fact than I

labelled nouveaux hippy, drawing

to the raw novice, such as the

expected. Crisp, fresh ingredients

merely a sidelong glance on the

dehydrator and spiralizer, or merely

combined with just the right

cookery bookshelves. In an industry

the more ubiquitous potato peeler, a

complexity of spicy flavour and tang

dominated by sophistication

wealth of delicious, nutritious meals

of lime, won me over. My appetite

in cooking food and complex

can be prepared.

not quite satisfied, I sought out the

seasoning, it may seem almost

aforesaid quiche, selecting it as my

whimsical to include an article on

My first exposure to raw food was

main course even though it was

raw and minimally processed food.

at a local health shop in George that

rather diminutive in size. Rather than

offered not only the typical fare

traditional pastry, the base was made

For the palate jaded by flavour

of veggie juice blends, (albeit with

of a pressed disk of sprouted wheat,

intensity, it may come in a wonder

somewhat more adventurous pairing

known as Essene bread. The topping

filled moment of surprised

combinations) but something

was a moist melange of dehydrated,

appreciation, that simply using raw

even more intriguing, a raw food

raw bell peppers and onion,

ingredients can yield not only a

“quiche”. I was perplexed, how does

something I advanced to my mouth

creative appeal, but also complex

a vegan offering include a quiche?

with trepidation, mentally rejecting

taste and a variety of textures.

A chocolate “cake” that in no way

the notion of uncooked onion. My

Moreover to many it is an extension

resembled the conventional bakery

concerns unfounded, the flavours

of the principle which Hippocrates

style, its gleaming texture, simply

combined well and the onion had

taught, over 2000 years ago, let food

garnished with flaked almonds,

no hint of rawness. I was on a roll,

be your medicine and medicine be

hardly glamorous.

enjoying the interesting experience

food

with my juice blend and very strongly

foods retain them, naturally.

contemplating dessert. Sadly, neither

that there is little scientific research to

my time nor budget allowed for

In all honesty, it did not take much

support it, anecdotal evidence world-

further indulgence and so, I paid up

of a leap for me to adopt meals of

wide supports how our health is kept

and left, anticipating returning in the

the raw food variety into my mostly

in far better condition by avoiding

foreseeable future.

vegetarian diet (I do eat chicken

excessive consumption of heavily

and fish), however the chasm may

processed mass-market offerings.

South African shelves have become

be a little too broad for some of my

Without resorting to medical

a trove of culinary variety and health

admittedly carnivorous friends. For

extremes, chronically and terminally

shops are now frequent stockists of a

many who remain in the paradigm

ill people from life’s broad spectrum

generous range of less conventional

of traditional food preparation, the

have regained their health, in large

ingredients, albeit quite often at

idea of vegetarian food conjures up

part from nutritionally sound lifestyle

(g)astronomical prices. In an attempt

rather boring salads and meatless

changes.

to not only retain health giving

substitutes of soya and tofu. Raising

properties in food, but also introduce

objection to even calling it food,

My personal curiosity and appetite

flavour variety, raw foodies have

relegating it to something even their

satisfied, this new gastronomy needed

become ingenious in the use of not

dogs would cringe at!

further research. Pinterest offered a

only the exotic but the mundane of the food world.

plethora of neat styling and the net Raw food uncompromisingly

at large opened my eyes to an almost

boasts no need for artificial flavour

radical shift to eating raw. Apart from

While much can be said for cooking,

enhancers, preservatives or texture

juices, smoothies and nut milks, there

making some ingredients not only

improvers. There is a massive body of

are nondairy icecreams, honeyed

palatable but more digestible, the

research pointing to the ill effects on

cookies, raw cacao chocolates,

premise of the raw food movement

health that these foreign chemicals

canapés and wheat free noodles. In

is that, with little processing and no

have on our bodies. Refined sugars

fact, raw food cuisine is by its very

extreme of heat, valuable vitamins

and table salt have demonstrable

nature, rich in beneficial fats, low in

and enzymes are retained. These

links to a huge range of lifestyle

grain carbs and frankly, quite Banting

heat sensitive components of food

diseases plaguing modern society.

friendly!

are in a large part responsible for

And while a beautifully prepared

enabling correct body function. They

restaurant meal can continue to be a

I realise that the raw food movement

are oft times conspicuously missing

treat on occasion, raw food meals can

borrows many foodie terms, albeit

in a world dominated by exceedingly

offer our bodies true sustenance on a

with some license. In the mind of the

refined, and chemical laden foods.

daily basis.

uninitiated, a little openness to this

While the snack and fast “food”

and health, and corporate shills argue

concept of borrowed terms should

industry boasts the addition of

While industry nay-sayers all but

not be considered subterfuge, but

artificial vitamins and minerals, whole

condemn the link between nutrition

merely a means of promoting some

â&#x20AC;&#x153; level of acceptability amongst food traditionalists. Whilst to many, chocolate cake conjures up layers of fluffy textured sponge, coated with rich and buttery frosting, to the raw food chef it has a different meaning. A quiche is a quiche you might say, however let us bend the naming convention a little just for the sake of good will, if nothing else. Preparing raw food can be expensive if leaning to some of the more ambitious recipes, however it can also prove to be less so if one considers it more holistically. For some It may be challenging to sustain an exclusively raw food lifestyle indefinitely, however it need not be prohibitive to the grocery budget, or unreasonable to adopt it in some proportion. Many ingredients are cheaply available and, in order to reduce costs, can be grown and prepared at home. Fruits and vegetables are still less expensive than meats, while sprouts and sauerkrauts are easily made. And then

For the palate jaded by flavour intensity, it may

come in a wonder filled moment of surprised appreciation, that

simply using raw ingredients can

yield not only a creative appeal,

but also complex taste and a variety of textures.

there is the health benefit, potentially reducing dependance on the sick-care industry. Like any aspiring home chef there are many helpful pieces of equipment that facilitate preparation. Whilst the DIY enthusiast could most likely rig up a dehydrator or even attempt sun drying, creating raw noodles from sweet potatoes, butternut, etc may be impractical without

a spiralizer. This nifty device quickly

raw food fridge!

delivers a mound of veggie spaghetti, with ease, that would stupefy big brand

Raw food is not only about health,

pasta companies. A simple vegetable

sustainable living and being aligned

peeler can slice up thin sheets of

with the modern day hippy culture, it

cucumber in no time. Wrapped around

is opening a new way to experience

a bundle of julienned carrots, garnished

gastronomic staples in an entirely

with home grown sprouts and seasoned

different way. In contrast to so

with a drop of organic tamari, they can

many chefs boasting the use of only

form the basis for simply delicious hors

the freshest ingredients, and then

d’oeuvres.

mangling them into a soirée of complex sauces, stews and soufflé’s,

Nut milks, made from blending soaked

raw food chefs show added sympathy

almonds with a few dates can be

for their components. They recognise

transformed into dairy alternatives that

intuitively the benefits of retaining the

contain no other agents, unlike their

nutritional value, as well as appeasing

expensive commercial counterparts.

the need for taste and artistry in

Combined with flax seed flour, the

presenting a satisfying meal. While

residual almond pulp is used to make

it may seem faddish to some or even

cookies and crackers. The raw food chef

horrifying to others, this revolution

thrives in an environment where there

is gaining popularity with many, as

is little left to waste. Less demand on

not only ailing bodies are restored

stoves means that domestic energy bills

to life enhancing health but aligning

may be reduced, and it goes without

consciously by choice to a somewhat

saying that composting becomes

less consumeristic lifestyle, one raw

integral to the holistic approach. This

meal at a time.

form of conscious living also brings with it a greater urge to recycle, use less plastic wrapping or carrier bags. I did return for the raw food chocolate cake, shortly after, actually the next day. In fact in the weeks to follow

Raw Chocolate Tart

I returned for the broccoli salad,

Easy | Makes 1 tart

another Thai salad and pretty much

PREP TIME: 45 MINS

anything that was on offer in the

SETTING Time: overnight is best

Ingredients For the base 200 g nibbed almonds or sprinkle nuts 100 g dates, pitted and chopped 30 ml coconut oil Pinch of salt For the filling 3 medium ripe avocados 100 g cocoa powder 60 ml coconut oil 100 g brown sugar 5 ml vanilla essence (optional) Pinch of salt

1. In a food processor, blend the almonds, dates, salt and coconut oil together until it starts to bind like dough.

2. Press the base into a 25 cm tart pan and place in the refrigerator to firm.

3. Place all the filling ingredients in a food processor and process until smooth. Pour the mixture over the firm base, smooth and place in the refrigerator for about 2-3 hours but preferably overnight.

4. Remove the tart from the

refrigerator garnish with almonds or fresh berries and serve. Note If you want a very dark chocolate look, add another 50g cocoa powder and another pinch of salt.

gARDEN of Easter Words, recipes and styling by Lungi Nhlanhla Photography by GINJA

Flower Pot

Stuffed Bread EASY | Makes 5 Prep Time: 2hrs Baking Time: 30 - 45 mins

Ingredients For the bread dough 625 ml white bread flour 1 packet instant yeast 15 ml sugar 2,5 ml salt 30 ml olive oil 250 ml warm water For the filling 100 g sundried tomatoes with oil 100 g peppadew 6 cloves garlic, roasted Handful fresh basil and coriander 250 ml pine nuts, toasted

food

As you all may have guessed, festivities are fast becoming my favourite. Any excuse to entertain I’m in. Easter is another one of those family holidays spent outside with Easter egg hunts. Here are a few recipes that will make the time more enjoyable, from a brunch idea to some ‘big kid’ and ‘little kid’ cocktails. And who can have Easter without a Cinnamon roll? Get the whole family involved and have a garden adventure.

food

Extra virgin olive oil 6 soft boiled eggs, peeled Extra flour for dusting

Caramel Cinnamon

Rolls

White and black sesame seeds to sprinkle LITTLE EFFORT | Makes 12-18 bread dough

1. Sift the flour into a bowl and add the yeast, sugar and salt. Combine the olive oil

“

Prep Time: 1 hr Baking Time: 45 mins

and warm water and add gradually to the

Ingredients

flour mixture to make a smooth, but slightly

For the dough

sticky, dough.

1 L (440 g) flour

2. Place on a floured surface and knead

80 ml brown sugar

for 5-8 minutes until smooth. Place in an

5 ml salt

oiled bowl and allow to prove (rise) for at

2 packets instant yeast

least an hour.

250 ml full cream warm milk

3. Preheat oven to 180˚C.

60 ml unsalted butter, melted 1 egg, beaten

From a brunch idea to some ‘big kid’ and ‘little kid’ cocktails. And who can have Easter without a Cinnamon roll? Get the

whole family involved and have a garden adventure.

FILLING

1. In a blender combine the sundried

For the filling 250 ml pecans nuts, toasted and chopped

tomatoes, peppadew, garlic, basil, coriander

60 ml brown sugar

and nuts. Add enough olive oil to loosen in

10 ml ground cinnamon

order to make a smooth pesto.

45 ml butter, softened

2. Once the dough has proved, on a floured

For the caramel sauce

surface knead in roughly ¾ of the pesto.

250 ml demerara sugar

Reserve some pesto for serving. Dust with

125 ml butter, softened

extra flour as the dough will become stickier.

250 ml cream

Continue kneading to form a smooth dough.

Extra nuts for garnish

place a soft boiled egg in the middle of each

Preheat oven to 180˚C.

3. Divide the dough into 6 portions. Gently

portion and place inside a clean and floured flower pot.

dough

dough to prove. Brush with egg wash and sprinkle with sesame seeds. Bake in the oven

2. Combine the yeast, milk, butter and egg. 3. Pour the milk mixture into the flour

for 45 minutes or until golden. Allow to cool

mixture and combine into a soft, smooth and

slightly and serve with the reserved pesto.

sticky dough.

4. Repeat with all the portions. 5. Cover the flower pots and allow the

1. Sift the flour into a bowl and add the sugar and salt.

4. Place on a floured surface and knead until smooth.

5. Cover and allow to prove.

filling

1. In a bowl combine all the ingredients to make a flavoured butter.

2. Once the dough has proved. Roll out on a floured surface and spread the filling in

250 ml brandy

an even layer.

45 ml lemon juice

3. Roll dough into a long sausage shape. 4. Cut the dough into 2-4 cm long pieces

500 ml lemonade

and place (cut side down) side by side in a

60 ml orange juice

greased and floured baking tin. Cover and

250 ml triple sec

allow to prove.

1 lemon sliced

1 bottle dry red wine

5. Brush with egg wash and bake in the

1 orange sliced

oven for 45 minutes or until golden.

1 lime sliced 45 ml honey

caramel sauce

12 cherries (fresh or preserved)

No.1 Bona Terra

1. In a saucepan heat the sugar and butter

12 mint leaves

This little slice of Eurocentric bliss is

until melted and well combined.

For the blue cocktail

nestled in the highway area, situated

2. Whisk in the cream and pour over the hot buns as they come out of the oven.

2 L lemonade

inside Assagay Nursery. The Cafe

5 ml blue food colouring

3. Sprinkle with extra nuts and serve

Deli can easily be transformed into

1 lemon, sliced

a wedding or function venue. Take

warm or slightly cooled.

12 mint leaves

time out to enjoy the scenic garden

10 cherries (fresh or preserved)

atmosphere, by yourself or with the family, and experience all we have to

RED WINE COCKTAIL

Easter Cocktails

and crafty menu items that are paired

and allow to chill overnight in the fridge.

with local craft beers and wines. Open

2. Decant into a serving bowl or smaller

EASY | Serves 6-8 each

jugs and serve chilled.

Prep Time: 20 mins Chilling Time: 1-3 hrs and over night

Ingredients For the red wine cocktail

offer. Delight in breads baked daily

1. In a large jug combine all the ingredients

BLUE COCKTAIL

1. In a large jug combine all the ingredients and allow to chill for 3 hours until cold.

2. Serve chilled with lots of ice.

Tuesday â&#x20AC;&#x201C; Sunday for breakfast, lunch and dinner.

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

Ingredients Large pinch saffron strands 275 ml warm water 12 cardamom pods 500 g bread flour 45 ml butter Pinch of salt 1 packet active dry yeast 60 ml honey 1 egg, beaten Egg yolk to glaze 15 ml water

Bread is the main food item used in many cultures to celebrate holy and other festive days. Many people are intimidated by baking breads that have a little extra effort; that is not necessary as bread dough is very forgiving. Just imagine how popular you will be with your family when you produce one of these sweet or enriched breads.

50 g orange peel, cut into strips

1. Put the saffron in a bowl with the measured water and leave to infuse for 10 minutes. Open the cardamom pods and grind the black seeds using a pestle and mortar.

2. Put the flour in a large bowl, add the

butter and rub it in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the salt, ground cardamom and yeast and then add the honey and beaten egg. Gradually stir in the warm, saffron infused water to make smooth, soft dough.

Pulla

3. Knead well on a lightly floured surface

Originally from Finland, this butter and

for 5 minutes until the dough is smooth

egg enriched dough is delicately flavoured

and elastic. Put the dough back in the bowl,

with saffron and ground cardamom.

cover loosely with oiled cling film and leave

It is delicious served with butter and

to rise until doubled in size.

homemade apricot jam.

4. Tip the dough out onto a lightly floured

surface, knead well and cut into 3 pieces. EASY | Makes 1 ring loaf

Shape each piece into a rope of about 37

Prep time: 2 hrs

cm. Make a plait of the ropes.

Baking time: 20 mins

5. Lift the plait onto a large, greased baking

food sheet and shape into a ring, tucking the ends of the rope underneath so that the plait looks continuous. Cover loosely with oiled cling film and leave to rise for about 40 minutes.

6. Preheat the oven to 200ยบC. 7. Remove the cling film and brush the ring with the egg yolk mixed with 15ml water. Bake in the preheated oven for 20 minutes until the bread is golden and sounds hollow when tapped.

8. Transfer to a wire rack and leave to cool. 9. Once cooled sprinkle the orange peel

onto the bread and serve. Note Check after 10 minutes and cover with foil if the bread looks as if it is overbrowning. Candied orange peel can be used instead of fresh orange peel.

Poppy seed roll This bread originates from the Eastern bloc countries. Variations of the poppy seed roll are made in Lithuania, Estonia and Poland. LITTLE effort | Makes 1 loaf Prep time: 90 mins Baking time: 20 mins

Ingredients For the pastry

625 ml cake flour (white bread flour can also

rectangle. Mix the other half of the egg into

be used)

the poppy seed mixture. Spread the mixture

Pinch of salt

carefully over the pastry, leaving a 3 cm

80 ml castor sugar

border. Dampen the border with a little water.

30 g fresh yeast

Roll up the dough from the long side, making

5 ml sugar

sure to seal the edges. Place on a greased

100 g melted butter

baking tray.

125 ml tepid milk

5. Only now switch on the oven and heat it

1 egg, beaten

to 200ºC.

Icing sugar for dusting

6. Bake the poppy seed roll for 20 minutes

For the filling

until firm and light in colour. Be careful not to

120 g poppy seeds

over bake it as the cake should be soft and

100 g raisins or sultanas

moist inside. Remove from the oven, place on

125 ml milk

a wire rack and dust heavily with icing sugar.

20 g butter 100 g castor sugar

1. Sift the cake flour with the salt into a bowl. Stir in the castor sugar. Make a well in the

Pigna

center.

This is an Easter bread made in Italy – it’s

2. Cream the yeast with the sugar in the

difficult to decide whether it’s a bread or a

tepid milk. Pour the yeast mixture into the

dessert. Some of the recipes have a lot of

well in the flour. Use some of the flour in the

spice and others more fruit. This one is an

bowl and sprinkle it thinly over the yeast. Set

all-time favourite.

aside to sponge. When the yeast is bubbly, pour the melted butter and half of the egg

LITTLE effort | Makes 1 loaf

in. Stir the mixture to form a soft dough. Set

Prep time: 90 mins

aside to rise.

Baking time: 20 mins

a saucepan. Cook over a low heat, stirring

Ingredients

frequently, until slightly thickened. Don’t

230 g white bread flour

overcook as the filling must be moist enough

Large pinch salt

to spread on the pastry. Allow it to cool. The

15 g fresh yeast

mixture must be cool before it can be spread

30 g sugar

on the pastry.

30 ml milk, lukewarm

3. Mix the filling ingredients together in

4. Roll the dough on a floured surface to a

3 eggs, beaten

food

â&#x20AC;&#x153; 60 g butter, softened and diced Grated rind of 1 lemon and 1 orange 110 g crystallised fruit, chopped 60 g almonds, roughly chopped Extra butter and icing sugar

1. Place the flour and salt in a mixing bowl and make a well in the center. Cream the

Many people are intimidated by baking breads that have a little extra effort; that is

not necessary as bread dough is very forgiving.

yeast to a smooth paste with the sugar and

5. Knock back the risen dough. Gently

milk. Pour the yeast mixture into the flour

work in the crystallised fruit and almonds

and leave to stand a few minutes until it

until thoroughly incorporated. Shape the

starts to bubble. Pour the eggs into the

dough into a disc about 4 cm thick and

mixture and mix all together to make a soft

put on a greased baking tray. Leave to rise

dough. Turn out the dough and knead until

until doubled in size. Bake in the preheated

smooth and shiny.

oven, for about 20 minutes until the loaf

2. Using your hands, gently squeeze the dough to work in the butter. When the butter

is golden and sounds hollow when tapped underneath.

is incorporated, add the lemon and orange

6. Transfer to a wire rack, brush the top lib-

rind and work them in in the same way.

erally with melted butter and dredge heavily

3. Shape the dough into a ball. Return the

with the icing sugar.

dough to a greased bowl, cover and set aside to rise until double in volume.

4. Preheat the oven to 190ÂşC.

Sources for inspiration: The Bread Book by Sara Lewis

EASTER

indulgence Deconstructed Carrot Cake with a whiskey cream custard Serves 8 â&#x20AC;&#x201C; 10

Ingredients For the carrot cake 375 ml sunflower oil 250 ml Huletts White Sugar 125 ml Huletts Golden Syrup 4 eggs 5 ml vanilla essence 500 ml cake flour, sifted 10 ml bicarbonate of soda 10 ml baking powder

90 ml irish whiskey

cake tins. Bake for 25-30 minutes or

5 ml salt

1 can condensed milk

until firm to the touch.

5 ml cinnamon

500 ml store bought custard

500 ml grated carrot

10 ml cornflour

50 g pecan nuts or walnuts, roughly

ICING Cream the butter and cream cheese

chopped (for garnish)

CARROT CAKE

together until smooth. Add the vanilla

For the icing

Preheat the oven to 180Â°C. In a large

essence followed by the icing sugar, 125

100 g butter, softened

bowl mix the oil, sugar and syrup until

ml at a time, mixing between each

450 g cream cheese, softened

well combined. Add the vanilla essence

addition. Lastly stir in the lemon essence.

20 ml vanilla essence

and one egg at a time, mixing well

375 ml Huletts Icing Sugar, sifted

after each addition. Fold in the flour,

whiskey cream custard

5 ml lemon essence

bicarbonate of soda, baking powder, salt,

Add the coffee to the cream and

For the whiskey cream custard

cinnamon and mix until well combined.

microwave for 30 seconds and pour

15 ml pure coffee granules

Add the grated carrot and fold into

into a large bowl. Add in the whiskey,

200 ml full cream

batter. Pour into 2 well greased 20 cm

condensed milk, and custard and mix

85 g butter 125 ml whipping cream

ginja advertorial

200 g Huletts Treacle Sugar

MINI CAKES Heat the oven to 180Ë&#x161;C. Combine the flour, baking powder and set aside. In a stand mixer, cream the butter and sugars until light and fluffy. Add eggs and mix until well combined. Gradually add the flour, mixing well after each addition. Stir in cranberries and chopped walnuts. Pour into well greased mini Bundt moulds with a diameter of 7 Â˝ cm and bake for about 30 minutes or until baked through. Leave in the mould for 10 minutes then transfer to a wire rack to cool. Caramel sauce Place the sugar in a large deep saucepan and place over high heat while stirring well. In a large saucepan, over moderately high heat, heat the mixture and add the cornflour, whisking continuously until mixture starts to thicken. Remove

Mini cranberry Bundt cakes Makes 6

and pour into a large bowl and leave to

Ingredients

completely cool. If the mixture is lumpy,

For the mini cakes

pass through a sieve before serving.

250 ml flour, sieved

continuously with a whisk until the sugar has dissolved. Add in the butter and stir until it melts. Remove from the heat and mix in the cream.

www.hulettssugar.co.za

5 ml baking powder To assemble

125 ml butter, softened

In a trifle dish, spoon in a layer of whiskey

125 ml Huletts Sunsweet Brown Sugar

custard, top with a layer of broken up

60 ml Huletts White Sugar

carrot cake pieces, spread on a layer of

2 eggs

icing, then another layer of cake. Repeat

125 ml dried cranberries

this process, ending with the icing.

50 ml walnuts, roughly chopped

Garnish with roughly chopped nuts.

For the caramel sauce (makes 250 ml)

junior

somebunny

to love

For assembly Pink and white mini marshmallows (tail and feet) Baby pink royal icing (see below) Oreo cookies, to garnish For the royal icing 45 ml warm water 22.5 ml meringue powder/actiwhite

Being a kid these days is hard work. With

(available from baking stores)

a full school, sports and social calendar,

1.25 ml cream of tartar

itâ&#x20AC;&#x2122;s difficult to fit in impressing your crush

250 ml icing sugar, sifted

or helping with the Easter baking. With

Pink food colouring powder

these easy and delicious treats you are sure to gain a few admirers on the way... but donâ&#x20AC;&#x2122;t forget about keeping some stashed away for the chef!

Bunny butts

1. Roughly chop the chocolate in a heatproof bowl.

2. In a saucepan, add the cream and butter, bring to a simmer. This should take

Easter Truffle

Bunny Butts EASY | Makes: about 8 Prep time: 45 mins Refrigeration time: 3 hrs 15 mins

Ingredients

about a minute.

3. Pour the hot cream over the chocolate and using a wooden spoon or rubber spatula, mix until well combined.

4. Cover and refrigerate for 2 hours. 5. Dust hands with cocoa powder. 6. With a spoon, scoop out desired amount and roll into a ball. Repeat the process until all the chocolate ganache is used.

7. Set in the refrigerator for 30 minutes.

For the ganache 250 g dark chocolate 125 ml cream 25 g unsalted butter, Cocoa powder, for dusting

COATING

1. Pour melted chocolate over truffle ball and roll in desiccated coconut.

2. Refrigerate for 30 minutes.

For the coating White chocolate, melted Desiccated coconut

royal icing

1. In a stand mixer, using the paddle,

desiccated coconut.

2. Cut out the ends of the marshmallows to make the bunny feet.

3. Using the pink royal icing, pipe the bunny toes.

4. Use the royal icing to stick the tail

and feet to the bunny butt.

5. Place in freezer for 15 minutes to set.

Strawberry yoghurt Ice

Lollies

combine the water and meringue powder and mix for 10 seconds.

2. Add the cream of tartar and mix for a further 10 seconds.

Ingredients & tools

to 7 minutes.

150 g strawberries, roughly sliced 90 g castor sugar 5 ml vanilla essence 500 g plain yoghurt 6 ice lolly moulds 100 g chocolate of your choice (melted) Edible sprinkles of your choice

colouring powder and mix to obtain the

1. In a medium bowl, add strawberries,

3. Add all the icing sugar and mix on low speed until itâ&#x20AC;&#x2122;s well combined and the mixture is shiny. Turn the speed up to high and beat until it forms stiff, glossy peaks. This should take about 5

4. In a separate bowl add the pink food

desired colour. To assemble

EASY | Makes: about 6 lollies (depending on the moulds used) Prep time: 10 mins Freezing time: 3-4 hrs +

castor sugar and vanilla essence.

2. Roughly crush the fruit with a whisk and mix until the sugar dissolves.

1. Dip mini marshmallows into the

3. Add the yoghurt to the strawberry

melted white chocolate and coat in

mixture and mix until well combined.

junior

4. Pour into 6 ice lolly moulds and freeze. 5. Once frozen, remove the lollies from the moulds and dip the tips into melted chocolate, quickly dip them into a bowl of sprinkles.

6. Serve as soon as they set!

Baked Sâ&#x20AC;&#x2122;mores Easy | Makes: about 12 Prep time: about 55 mins Cooking time: 15-20 mins

Ingredients For the digestive biscuits 150 g brown whole wheat flour 5 ml baking powder 2.5 ml baking soda 2.5 ml salt 20 g bran 30 g rolled oats 100 g demerara or brown sugar 50 g unsalted butter, cut into small pieces 60 ml milk, or as needed Chocolate for coating For assembly Chocolate of your choice Pink marshmallows DIGESTIVE BISCUITS

1. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

2. Add the bran remaining in the sieve then add the extra bran, oats and sugar,

junior

mix until well combined.

3. Place in a stand mixer, add the butter and mix until it resembles breadcrumbs.

4. Add 45 ml of the milk and mix

well until it forms a soft dough. If the mixture is a little dry, add some of the

Easter Chocolate

Birdsâ&#x20AC;&#x2122; Nests EASY | Makes: about 10 Prep time: 10 mins Refrigeration time: 30 miNs

remaining milk.

5. Place the dough onto a sheet of wax Ingredients paper and shape it into a 25 cm long

240 g milk chocolate, melted

log. Wrap the paper round the dough

(plus extra to secure the candy

and roll it gently back and forth, then

coated eggs)

twist the ends of the paper to seal.

4 x 250 ml rice crispies cereal

6. Place dough in the refrigerator and chill for about 30 minutes.

Mini candy coated chocolate eggs

7. Preheat the oven to 190Â°C. 8. Unwrap the dough and cut into

1. Melt the chocolate. 2. In a large bowl, put the rice

8 mm thick slices. Line a baking tray

crispies cereal, pour over the melted

with baking paper and place the

chocolate and fold mixture until well

biscuits on the tray.

combined.

9. Bake for about 15-20 minutes or

3. Scoop an amount into a well-

until lightly browned.

greased muffin tray, using a spoon;

10. Place biscuits on a wire rack and

apply a little pressure to create a

leave to cool.

hollow in the centre.

microwave and allow to cool but not

will allow the nests to set.

11. Melt the chocolate in the

4. Refrigerate for 30 minutes. This

harden before coating one side of the

5. Remove from the fridge and apply

cooled biscuits.

melted chocolate to the hollowed out area, arrange 3 mini eggs on the

TO ASSEMBLE

chocolate.

Sandwich chocolate pieces and

6. Allow the chocolate to harden and

marshmallows between digestive

enjoy!

biscuits, with the chocolate coating inside. Microwave on high for about 10 seconds. Remove and enjoy!!

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Book review

Life on a table a glimpse into the Namibian Kitchen –

Namibian cuisine was a style of cooking

story written in the book. From her dad’s

that very few people had knowledge of

chicken curry to her friend, Dalene’s

until Antoinette De Chavonnes Vrugt’s

tongue-in-cheek Kalahari Snails, it is not

first book, My Hungry Heart saw the light

just a recipe book; it is a journal of her

of day. Her new book, Life on a Table

travels on the continent and life in her

– Stories from my Namibian Kitchen

beloved Namibia.

takes the reader into the very heart of Namibian cuisine, the kitchens of its people. Antoinette loves to cook: “Whether it began out of sheer desperation to save us from the potential embarrassment

Antoinette De Chavonnes Vrugt Published by Venture Publications

of having my mom cook for dignitaries when I was 12, or whether it is the relaxed atmosphere of my farm kitchen, surrounded by my husband Chris and

Rolled RIB OF SPRINGBOK

with Apple and Blue Cheese Sauce

my children Christoph and Marietjie, our

Ingredients

faithful dogs and always as many friends

1 rib of springbok or lamb

and family we can get around a table. I

String casing or culinary string

love to cook.”

For the filling 500 g minced meat

This love is evident in every recipe and

1 onion, chopped

food

2 slices of white bread (or 1 bread roll) soaked in water 1 apple, grated 250 ml pitted dates, chopped 25 ml white wine vinegar 200 g streaky bacon 25 ml chutney 15 ml apricot jam 5 ml salt 2.5 ml pepper Pinch of cloves 5 ml dried thyme 2 cloves of garlic, chopped For cooking the rolled rib 100 g butter 750 ml red wine 2 Granny Smith apples or pears, peeled and chopped For the sauce Pan juices with apple pieces 5 ml black pepper 50 g blue cheese

ROLLED rib of springbok

125 ml cream 100 ml sweet chilli sauce

â&#x20AC;&#x153;

FILLING

1. Mix all the ingredients for the filling. 2. Cover the inside of the rib with half of the streaky bacon.

3. Spread the filling evenly over the bacon.

Into the very heart of Namibian cuisine, the kitchens of its people.

4. Roll with care and cover the

75 ml buttermilk

outside with the remaining bacon.

For the filling

5. Put into a string casing or bind

with kitchen string.

1 x 410 g tin tomatoes, chopped 15 ml olive oil 1 clove garlic, crushed

COOKING THE ROLLED RIB

1 medium onion, finely chopped

1. Heat the butter in a cast iron pot.

5 ml dried oregano

Brown the meat on all sides in the hot

200 g tin tuna, drained and flaked

butter.

100 ml cheddar cheese, grated

2. Add the apple pieces and the red

3 eggs

wine. Cover with a lid.

250 ml cream (or ½ milk and ½

3. Simmer on the fire, or on the stove,

cream)

or in the oven for about 2 hours until

Pinch of salt

the meat is soft.

Freshly ground black pepper 12 Kalamata olives, pitted

SAUCE

1. Add the pepper, blue cheese,

1 x 45 g tin of flat fillets of anchovies (optional)

sweet chilli sauce and cream to the

Sprig of parsley or fresh herbs to

pan juices and reduce until the sauce

garnish

has thickened.

2. Take off the string and cut the roll into slices.

fisherman's pie

3. Serve with the apple and bluecheese sauce.

CRUST

1. Place all the ingredients for the crust into the bowl of a food processor and blend only until the dough holds together.

2. Alternatively, mix and knead lightly

Fisherman’s PIE Ingredients

by hand.

3. Grease a round ovenproof pie dish generously with butter and press the dough evenly into the dish.

For the crust

4. Trim the edges neatly and

250 ml cake flour

refrigerate until the filling has cooled.

7.5 ml baking powder Pinch of salt 50 ml oil

FILLING

1. Sauté the onion and garlic in oil

food

â&#x20AC;&#x153; for 5 minutes, stirring from time to time until soft.

2. Add the tomato and oregano and continue to cook until most of

rabbi eli's hake tagine

the moisture has evaporated. Stir in the tuna and cool to room temperature.

it is not just a recipe book; it is a

journal of her travels.

3. Sprinkle half of the cheese over the crust, cover with the tomato

1 onion, sliced

and tuna mixture and sprinkle with

4 carrots, peeled and shaved

the remaining cheese.

1 bunch of fresh coriander,

4. Beat together the eggs, cream

chopped

(or milk and cream) and salt and

1 bunch parsley, chopped

pour over the filling.

125 ml water

fillets on the top, if used.

1. Place the fish in a marinade

5. Arrange olives and anchovy 6. Bake at 180Â°C for about 60

minutes or until the crust is golden and crisp and the filling has set. 7. Cut into wedges and serve hot.

bowl and cover with the turmeric, paprika, salt, pepper and olive oil.

2. Shave the carrots with a potato peeler to reduce their cooking time. Start by packing your tagine (or saucepan) with the garlic halves,

Rabbi Eli's hake

tagine

Ingredients 1 kg firm fish fillets

cocktail tomato halves, onion and carrot shavings.

3. Cover with half the chopped coriander and half the chopped parsley. Put the pieces of fish on top.

(6 pieces)

4. Cover again with the rest of the

15 ml turmeric

parsley and coriander.

45 ml paprika

5. Rinse the marinade bowl with

60 ml olive oil

the water and pour it over the fish.

Salt and pepper to taste

Cover with the lid and simmer on

10 cocktail tomatoes, halved

low for about 20 minutes or until

6 cloves of garlic, halved

the fish has turned white and firm.

INGREDIENTS

ginger and garlic and fry until they

2 kg angelfish

begin to soften. Add the flour, curry

750 ml verjuice

powder and turmeric and fry for

250 ml white wine vinegar

30 seconds. Pour in the white wine

150 g sugar

vinegar, water and sugar and bring

1 Tbsp sugar

to the boil, turn down the heat and

2 Tbsps curry powder

simmer for 10 minutes. Remove

1 tsp salt

from the heat. Place the fish in a

1 Tbsp black peppercorns

glass or stainless steel dish and

1 Tbsp coriander seeds

pour over the hot marinade. Leave

4 onions sliced

Pickled fish with Courgette Ribbons and Yoghurt & Coriander Dressing

to cool and then refrigerate.

6 cloves garlic, finely chopped

3. Slice the courgettes lengthways

100 g ginger root thinly sliced

into broad noodles with a

6 bay leaves

vegetable peeler.

2 red chillies, finely chopped

4. Finely chop the coriander and

25 g flour

add it to the yoghurt, season with

6 courgettes

salt and pepper. Arrange a pile of

500 ml plain yoghurt

courgette ribbons in the middle of

30 g coriander

a plate and place a piece of pickled

1. Cut the fish into 5cm cubes.

fish on top of the vegetables. Spoon a little of the marinade on

Season the fish with salt and

top of the fish. Drizzle the yoghurt

pepper and fry in a pan in hot oil.

dressing around the outside of

Remove from the pan and keep to

the plate.

one side.

2. Heat some oil in a large

This WWF-SASSI recipe is courtesy

saucepan. Add the coriander seeds

of chef, Pete Goffe-Wood, from

and bay leaves and fry for 30

Kitchen Cowboys in Salt River and a

seconds. Add the onions, chillies,

MasterChef SA judge.

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

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

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

White stumpnose Bluefin tuna

Natal wrasse Potato bass

White Steenbras

NO SALE SPECIES

guide

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

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

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

The Grand White Dinner

112

FNB Mpumalanga Wine Show

12 MARCH, SECRET VENUE PRETORIA,

Backsberg Centenary Picnic Concerts 2016

GAUTENG

14 FEBRUARY - 13 MARCH, BACKBERG

MPUMALANGA

A picnic, popping up at 2pm until 10pm,

ESTATE, WESTERN CAPE

Visitors will be treated to over 250 of

in a secret location, to be revealed the

Chill out with your friends and family

South Africa's finest wines. Vino-lovers

morning of the event. Bring your own

on the lawns in our beautiful gardens.

can taste old favourites and sample new.

food or purchase from the available bars

With Simonsberg as the backdrop, enjoy

Budget-friendly show prices allow them

and stalls. Dress Code: Guests to wear

some of South Africa's incredible local

to add new stock to home collections.

white with a splash of green. Foods, live

bands. We will provide snacks, chilled

Olives, olive products, wine accessories,

music and entertainment, an event that

Backsberg wine and drinks in a setting

luxury stemware and artisanal products

promises to be unforgettable. Visit www.

rich with the colours of nature. Visit

will be on offer at the show. Visit www.

thegrandwhite.com for more info.

www.backsberg.co.za for more info.

mpumalangawineshow.co.za for more info.

7 - 8 APRIL, EMNOTWENI ARENA,

Stellenbosch Street Soirees

Rosé Festival

The feast of the Grape

10 &24 FEBRUARY - 9 & 23 MARCH,

13 FEBRUARY, RICKETY BRIDGE ESTATE,

27 - 28 FEBRUARY, DURBANVILLE

STELLENBOSCH, WESTERN CAPE

FRANSCHHOEK, WESTERN CAPE

WINE VALLEY, WESTERN CAPE

Stellenbosch Street Soirees will invade

Summer romance? Join the Rosé

Itching for grape amusement? Kick

Drostdy Street, cars make way for partygoers

Renaissance and head for Franschhoek

off your shoes for some squishing and

to sip, savour and share in the enviable

on Valentine’s weekend to stop, smell

squashing at the Durbanville Wine Val-

lifestyle of the country’s second oldest

and taste, the Rosés, Brosés (Rosés

ley’s Feast of the Grape, a weekend of

town. It is an after-work street party where

for the ‘bros’) Cocktails and Bubblies.

harvest fun, hosted by 12 wine farms in

strangers become friends over a glass of

Believed to be the oldest style of wine

the Valley. Celebrating the harvest sea-

wine. Gourmet snacks by resident eateries

in the world, rosé is traditionally dry and

son at the picture perfect D’Aria Wine

and upbeat vibes from talented local

crisp, hailing from the Provence region

Farm with an abundance of seasonal

musicians add to a cool and casual setting.

of France, the mecca of Rosé. Visit www.

wines and entertainment. Visit www.

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

ricketybridge.com for more info.

durbanvillewine.co.za for more info.

Cape Town Art Fair

Franschhoek Summer Wines

Tonteldoos Highlands Festival

19 - 21 FEBRUARY, CAPE TOWN

6 FEBRUARY, LEOPARD'S LEAP FAMILY

26 MARCH, TONTELDOOS, MPUMALANGA

INTERNATIONAL CONVENTION

VINEYARDS, WESTERN CAPE

Tinderbox strikes into flame, the only

CENTRE (CTICC), WESTERN CAPE

The winemakers have selected their

Scottish festival in the Highlands (of SA).

Art lovers are anticipating the fourth

favourites and invite you to join them,

Entertainment includes traditional dancers,

edition of Cape Town’s Art Fair, the

sampling these superb wines. Enjoy

the kilted mile (runners with kilts only)!

leading international art fair on

delicious food from the rotisserie kitchen,

Featuring seasonal peaches and peach

the African continent. The best of

as you relax on the veranda or the

products in almost any shape or form,

contemporary African and international

sprawling lawn with views of the valley,

including preserves and peach mampoer,

art, with art talks and walks by world

all the while listening to the enchanting

makes this a not to be missed festive

contemporary art professionals. Visit

sounds of local performers. Visit www.

experience. Visit www.highlandsfestival.

www.capetownartfair.co.za for more info.

webtickets.co.za to book tickets.

co.za for more info.

113

GINJA CHEAT SHEET Edible Flowers

Chrysanthemum

Hibiscus

Peony

Famous for its

These eye catching

refreshing teas, this

flowers are mainly

vibrant flower has

used in homemade

strong cranberry and

floral flavoured water

tart flavours. Once

and summery salads.

dried they can be

Their roots are often

used in desserts or

used for medicinal

savoury treats.

purposes.

Violas

In a variety of

As one of the

colours ranging from

more common

the palest yellows to the

edible flowers, their

brightest reds, these

combination of floral

flowers can be brewed

and sweet flavours

in teas or used raw in

can be used to

salads to enhance their

complement drinks

pepper taste.

and desserts alike.

use only the petals.

A list of some other edible flowers found: Apple Blossom, Squash Blossom, Dahlia, Lilac, Carnation, Chive Blossom, Fuchsia, Marigold, Snap Dragon,

102

Bachelors Button, Dianthus and Camellia.

KIT C NV HEN ER SIO N

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

Lavender Used mostly for aromatherapy treatments, lavender has a number of uses. Their sweet and spicy

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

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

flavours can be used

SPOONS, CUPS & LIQUIDS

to create delectable syrups, whilst their

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

dried flowers are used to create delicious baked goods.

Rose Surprisingly

PANSY With a mild and

enough, all roses can

refreshing flavour,

be eaten, although the

it is recommended

darker petals

that the entire flower

taste better. Their

is used. Pansies are

perfume and flavour

also commonly used

can be used to float in

in cake and cupcake

drinks and

decorating, and

to make a variety of

used both fresh and

sweet jams.

sugarcoated.

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

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

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

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

DINE OUT guide

Freedom Café, DURBAN

The GINJA selection to Valentine's dining across South Africa.

Café Dijon, CAPE TOWN

Kwa-ZULU NATAL

Address: 37-43 Street, Mary’s Avenue,

Havana Grill & Wine Bar

Greyville, Durban

Tel No: 031 337 1305

www.tastefreedom.co.za

Address: Suncoast Casino, Battery Beach Road, Durban

GAUTENG

www.havanagrill.co.za

The Blades Restaurant Tel No: 012 808 9943

The Oyster Box

Address: Kameeldrift Road, Kameeldrift East,

Tel No: 031 514 5000

Pretoria

Address: 2 Lighthouse Road,

www.theblades.co.za

Umhlanga www.oysterboxhotel.com

Level Four Restaurant Tel No: 011 344 8442

104

Freedom Café

Address: 54 Bath Avenue, Rosebank,

Tel No: 031 309 4434

Johannesburg

Junipa’s

Café Dijon

Tel No: 011 706 2387

Tel No: 021 418 3910

Address: Corner Hobart and Grosvenor

Address: 15 Napier Street, Green Point,

Road, Johannesburg

Cape Town

www.junipas.co.za

www.cafedijon.co.za

Winehouse @ Ten Bompas

Pigalle

Tel No: 011 325 2442

Tel No: 021 421 4343

Address: 10 Bompas Road,

Address: 57A Somerset Road, Cape Town

Johannesburg

www.pigallerestaurants.co.za

www.tenbompas.com Isola at One & Only The Laughing Chefs

Tel No: 021 422 0800

Tel No: 072 511 4946

Address: 72 Wale Street, Cape Town

Address: 217 Soutpansberg Road, Pretoria

On the Rocks

www.laughingchefs.co.za

Tel No: 021 554 1988 Address: 45 Stadler Road, Bloubergstrand,

Parc Fermé

Cape Town

Tel No: 011 245 4846

www.ontherocks.co.za

Address: 8 Maude Street, Sandton Central, Johannesburg

Rick’s Café Americain

www.parcferme.co.za

Tel No: 021 424 1100 Address: 2 Park Road, Gardens, Cape Town

WESTERN CAPE

www.rickscafe.co.za

Café Chic by Conrad Gallagher Tel No: 021 465 7218

THE BLADES, GAUTENG

Address: 7 Breda Street, Oranjezicht, Cape Town www.cafechicsa.com Catharina’s at Steenberg Tel No: 021 713 7178 Address: 10802 Tokai Road, Cape Town www.steenbergfarm.com/catharinas

105

Recipe index

Baked apple roses 32

Pickled fish with courgette ribbons

Baked s’mores 91

and yoghurt & coriander dressing 98

Bloody Mary granita 18

Pigna 84

Brandy Alexander cheesecake with

Piri-piri chicken 54

summer fruits 70

Pistachio Greek yoghurt cheesecake

C Caesar salad 42 Caramel cinnamon rolls 80

Poppy seed roll 83 Pulla 82

Chocolate hot cross buns 47

Cream of tomato and sage soup 19

Rabbi Eli's hake tagine 97

Raw chocolate tart 76 Red pork chilli 52

Deconstructed carrot cake with a

Rolled rib of springbok with apple and

whiskey cream custard 86

blue cheese sauce 94

Easter chocolate birds’ nests 92

Salade Niçoise 41

Easter cocktails 81

Spicy white chocolate tart 06

Easter truffle bunny butts 89

Strawberry yoghurt ice lollies 90

Fisherman’s pie 96

Thai-style marinated fish 52

Flower pot stuffed bread 79

Tomato and mozzarella tarte tatin 20

Frozen tomato cream 20

G Greek salad 42

K Kuku Wa Kupaka 62

M Mini cranberry bundt cakes 87

106

with cherry syrup 44

V Visheti 62

W Waldorf salad 41

Directory ANCHOR YEAST - I LOVE 2 BAKE www.ilove2bake.co.za ARAMEX www.aramex.co.za

NO 1 BONA TERRA CAFE info@bonaterracafe.co.za OYSTERS R US www.oystersrus.co.za

ALEX POLTERA www.alexpoltera.com

RADISSON BLU - CENTRAL ONE RESTAURANT www.radissonblu.com

CHAINE DES ROTISSEURS www.chaine.co.za

UNILEVER FOOD SOLUTIONS www.ufs.com

COL'CACCHIO PIZZERIA www.colcacchio.co.za

SA BRANDY FOUNDATION www.sabrandy.co.za

ELBA www.elba.co.za

ST. HELENA TOURISM www.sthelenatourism.com

FERN HILL HOTEL www.fernhillhotel.co.za

SNOWFLAKE www.snowflake.co.za

FLEUR DU CAP www.fleurducap.co.za

SURVAL BOUTIQUE OLIVE ESTATE www.surval.co.za

FOOD MATTERS www.foodmatters.co.za FRANCOIS FERREIRA ACADEMY www.francoisferreira.com FYNBOS FINE FOODS www.fynbosfoods.com HULETTS www.hulettssugar.co.za JENNA CLIFFORD www.jennaclifford.com JAKKALSVLEI PRIVATE CELLAR www.jakkalsvlei.co.za MILES FOR STYLE www.milesforstyle.com NETFLORIST www.netflorist.co.za

THE FAT FISH www.thefatfish.co.za THE VINEYARD ON BALLITO www.vineyardonballito.co.za TUNGI DISTILLERY www.tungi.co.sh VENTURE PUBLICATIONS www.travelnewsnamibia.com VIEWS HOTEL www.viewshotel.co.za WWF SASSI www.wwfsassi.co.za ZZ2 www.zz2.biz

How many senses do we have? I say

sixth sense, I say, is memory...

that when it comes to food we have six, obviously the first sense that comes to mind

Recently I was at a function with a

is taste and yes - the taste sensation is used

smorgasbord of finger snacks and teeny

when you are preparing a meal – how sweet

tiny desserts. I couldn't identify this soft,

or sour – how salty or bitter.

white stuff on a spoon but when I put it in my mouth I was magically thrust back two

But, you wouldn’t be able to taste without

decades in time.

your sense of smell – true story. Someone walks past with takeaway fish and chips.

At boarding school - if everybody had

FOMO! You can smell hot fried chips, salt

behaved during the week – Matron

and vinegar, battered fish...a complete

rewarded us with a thick, slightly lumpy,

assault on your olfactory system; you would

sweet porridge sprinkled liberally with

pay almost anything for half their lunch.

cinnamon- Melkos. That little dessert tasted exactly like Melkos. Instantly transported

The last

WORD

with Darren Maule

We covet first with our eyes. Why else would

back to Potch Boys High, I recalled - the

so much focus be put on plating a dish; the

smell of cheap aftershave on the Matric

composition, the colours. It is art and the

at my table- the metal serving bowl and

visual aspect could ultimately determine if

huge ladle- the creak of my wooden

one will venture to taste something.

chair. All these memories came flooding back because that little dessert tasted

Sound and food? Sound, sadly, is highly

like something long forgotten. I even

underrated, listen! - A champagne cork

remembered the thoughts that would

pops, the crust on freshly baked bread

race through my head at the table...will

crackles, someone breaks crisp celery and

I be in trouble tomorrow for not doing

you are instantly reminded of celebrations,

my homework? Will I be going home this

braais and salads. Well, I am!

weekend? If not - I'd better rehearse my words for the school play.

Then touch – Pap and mash look the same until you touch them. You feel avocados,

All the emotions, feelings and memories of a

mangos and pears to establish ripeness

teenager at boarding school, evoked for just

long before you taste them.

a couple of seconds, purely from the chance taste experience. So…for me, memory is the

108

So what is this elusive sixth sense? Intuition?

sixth sense and, if you don't believe me; just

Like knowing when lacking one ingredient

watch “Ratatouille” – as my daughter and I

what you could substitute it with. No, the

do on a regular basis.

youtube.com/ColCacchioPizzeria

@colcacchio colcacchio.co.za

Chefs enjoy playing with flavours Here is a range of herbs & spices to create something special

WIN

R500 000 in Rewards with Robertsonâ&#x20AC;&#x2122;s. See pack for details.

Get more information at ufs.com