GINJA Food & Lifestyle Magazine Feb Mar '15 by GINJA Food Media (Pty) Ltd

sa's only chef owned food magazine

Exclusive celebrated chef billy gallagher shares his story and some delicious recipes

valentine's

cook a gourmet meal for 2 on 200 bucks

over

recipes

edition

heston blumenthal's 14 course wonder at the fat duck

Oh casanovA!

HITTING THE SWEET SPOT with tsogo sun's executive chef david van staden

FEBRUARY/ MARCH 2015 South Africa R45.00 (incl.VAT) Other Countries R39.47 (excl. VAT) www.ginjafood.com

FOOD A Blumen(thal) wonder Visiting Hester Blumenthal’s Fat Duck Restaurant 14 All you need is love…or is it chocolate? Chef Varun Inamdar shares his chocolate secrets from Mumbai

A New Era MasterChef contestant Penny Fitchet opens her ice cream shop in Durban 32 Chill Out! Keeping cool in the warm months with home-made ice cream 36 CULINARY SAFARI Ginja talks to celebrated Chef Billy Gallagher 42 a french affair The Frères Bistro's Jason Whitehead and his unique dining venture 50 Cook her socks off Learning to charm your loved ones in the Dirty Fork Kitchen Studio 62 Basket Case Packing the perfect picnic and location for the one you love 70 3 Men, 1 Kitchen & 200 bucks These men accept the challenge to cook on a budget 78 Wine not be creative Giving your empty wine bottles a new lease on life 100 oh casanova! Chef David van Staden shows us the naughty side of this delicious treat 102 veg out Gluten-free and vegetarian recipes 112

DRINKS A century of style Taking a look at Lanzerac Wine Estate 28

TRAVEL On the beaten track Ginja’s adventures led us to Mozambique 54

bon appétit

JUNIOR

Giving kids a healthy character Lunchbox Dad gives tips and tricks with a side note of nutrition from Corinne Nel

REGULARS Chef’s note a word from the Chef and Editor, Jacqui Brown 04 Contributors 06 Letters to editor 08 Chef’s Pick Pomegranates, a ruby red gem 66

Ask a Chef Ginja’s readers get their questions answered by Chef Jodi-Ann Pearton 108 Suss out SASSI A delicious calamari recipe from Chef Reuben Riffel 120 Back to Basics Get saucy 122 On the shelf 129 Book Review Confessions of a Hungry Woman 132 Out & About 134 Cheat Sheet Carving the perfect piece of meat 138 Directory 139 Recipe Index 140

chef's note

Several years ago my son, who at the time was about six, came to me in a flat tailspin. His dilemma was that he kept having “heart attacks” when he saw a certain little lady at school. He knew this because his heart felt like it was trying to jump out and he just knew that if he ignored it he would surely die! As any good mom would, I explained that he simply thought she was a lovely girl and because she was super special his heart beat that little bit faster, however it would never make it out of his body, and nor would he die! To my detriment, Valentine’s Day was around the corner and none other than yours truly was saddled with making chocolates and Valentine's cards for her until two in the morning! To make matters worse, she received lots of little Valentine’s treats and my little cherub decided that he didn’t want to share her and ended up keeping all my hard work anyway! So how do we prepare ourselves for the chaos that ensues leading up to the only day that you are able to confess your undying love to obviously the only person ever made for YOU? (To all the men out there, this issue is for you – that means my hubby too!) How to fall in love – your Valentine’s survival guide. With articles on how to prepare a romantic dinner for two, the best picnic spots South Africa has to offer and yes, during these troubled times we even pulled in three chefs, put them on a shoe string budget and had them woo their partners with tantalizing ingredients from their local shops. I’m pleased to announce our kitchen is still standing and we may just be able to survive another Valentine’s Day! Before I give away all our hidden secrets in the pages that follow, here’s to you this Valentine ’s Day. Yours in food and love

- Chef Jacqui Brown

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our contributors

Billy Gallagher is currently Chairman of the School for Tourism and Hospitality Studies, Executive Director for the Centre for Culinary Excellence, and Director of Communication and PR for the Southern Sun Hotel Group in Johannesburg.

SUB-EDITOR & DISTRIBUTION SHERILEE MAASS sherilee@ginjamedia.com HEAD DESIGNER KATE SCOTT design@ginjamedia.com

Jodi-Ann Pearton owner of The Food Design Agency and actively involved in the South African Chefs Association (SACA). She has been selected to join the National Culinary Team (SA) and has won numerous awards, including Global chef Africa.

ASSISTANT DESIGNER SIERRA COLE sierra@ginjamedia.com VIDEOGRAPHER JARRYD PERRY jarryd@ginjamedia.com ADVERTSING SALES & CLIENT SERVICE - CT ZELDA BOTHA zelda@ginjamedia.com ADVERTSING SALES & CLIENT SERVICE - JHB CLARISE COETZEE salesjhb@ginjamedia.com MARKETING, SUBSCRIPTIONS & COMPETITIONS MAGGI VAN RHYN maggi@ginjamedia.com

Penny FitcheT was a teacher for eight years, four of which were in China. Trying her hand at MasterChef South Africa saw her finish in the top 7! She currently owns ERA Ice Cream in Durban.

Alex Poltera is the Executive Chef at the Fern Hill Hotel and the Snooty Fox Restaurant in the Midlands. He also runs the professional chef training facility at the Fern Hill Hotel School.

CHIEF EDITOR & GROUP EXEC CHEF JACQUI BROWN chefjacqui@ginjamedia.com MANAGING DIRECTOR & HEAD OF DISTRIBUTION PARRY BROWN pbrown@ginjamedia.com +27 (0)82 522 1473

Beau Coffron is better known as Lunchbox Dad. This husband and father of two has become increasingly popular with his abilities to turn every day lunches into something incredibly special.

Chef Varun Inamdar lives in Mumbai and arrived on the scene with The Chocolate Factory in Ecuador creating India’s first luxury chocolate.

SCAN ME! SEE WHAT’S HAPPENING ONLINE! www.facebook.com/ginjaFood www.twitter.com/ginjaFood www.pinterest.com/ginjaFood

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dear editor

LET TERS FROM OUR READERS Dear Jacqui,

owned a diamond. She checked and

As I write this my family and I are on our

saw it possible to enter online so kindly

way to Cape Town for Christmas and I

agreed to part with her magazine. True

feel like Royalty.

to our word, the boys and I got baking. The Kudu Kiss was a HIT. I'm no chef let

Write to us: press@ginjamedia.com

PO Box 20111, Durban North, 4016

In October I stumbled upon a copy

alone have a passion for the kitchen.

of your very interesting and unique

Most desserts I make flop, and now I had

magazine. I was instantly attracted

two eager boys waiting patiently to whip

to how stylish and classy this food

up this marshmallow cheesecake.(Highly

magazine was and how well the

recommended!!) I later came across the

magazine had been put together. After

Chocolate Diamond competition. I saw

perusing through my mother in law's

why my mother in law was so excited.

copy, I asked to borrow it to try out one

The diamond looked amazing dressed

or two of the recipes. As a mom who

in chocolate. These were two of my

Homeschools, I asked if I could hang on

favourite things married together in one!!

to the mag because there were some

I sent a SMS from my phone and insisted

child friendly recipes that my sons(7

my husband do the same. In the business

& 4) could make with my assistance.

of life though, I quite simply forgot about

My mom in law excitedly informed

the competition.

me of the diamond competition she intended entering as she has never

To put the joy of winning this diamond

into context, December is usually an

certainly makes a girl smile.

emotional roller coaster of highs and

I recently started reading your magazine after I came across it at parklane spar

lows in our family as on the 1st we

We will definitely be going on one of their

in Pietermaritzburg. The cover design

remember the loss of our daughter, sister

culinary courses and look forward to

immediately grabbed my attention! I think

and nephew in a tragic accident in recent

great food experiences. If you enjoy food

it was the birthday edition! I loved the

years. We then celebrate our wedding

wine and friends you want to get a group

professional appearance of the image

anniversary on the 9th December. The

together and experience this Durban

combined with some fun elements such

15th too was an emotional day after I

treat. I was blown away by the quality of

as the bunting! Great idea!! Being a mom

rode over our 6 week old hand reared

this magazine and it has helped a kitchen

of a 4 year old I have always enjoyed

kitten. My husband in the interim

simpleton like me in the kitchen.

reading the Junior Chef section to see

had received a call from Chef Jacqui

what we can make together. The holidays

Brown, informing him that we'd won the

Thanks to Infacet Jewellers for their

are always the best time for crafts and

diamond! His intention was to surprise

generosity in giving away an exquisite

baking especially the Christmas holidays

me at Christmas (which Jacqui was only

.67 ct. Chocolate Diamond and to GINJA

! I was so thrilled with the crafts in the

to agreeable to) but after the last 2

Magazine for the organising and brains

Christmas edition! My son, Zach, was very

weeks of emotional lows, the news of the

behind the competition, I can testify that

keen to make the Reindeers and we had a

accident earlier in the day had undone

diamonds are a girl's best friend. Thank

great deal of fun making different looking

me, and my husband could see it. He told

you GINJA Magazine for opening up a

ones. I look forward to seeing what

me later that evening that we had won.

whole new world to me and for making

awesome things there will be in the next

While value cannot be put on the loss of

this girl smile.

junior chef section of the magazine !

things you love, being given a diamond

Mandy Cremer

SARAH THOMSON

WRITE TO US AND STAND A CHANCE TO WIN an obikwa picnic hamper VALUED AT R500

Dear Jacqui,

magazine - I contacted Maggi who

the magazine waiting for us!! Friends

My wife and I first became aware of the

assured me it had been despatched a

went with us for a lunch time outing to

GINJA Magazine when our daughter

month before - thanks to the postal

a favourite location called 'Elephant

bought what we thought was a cookery

strike our magazine was still somewhere

Walk' at Colleen Glen, just outside Port

book and left it on our coffee table

in the system. Maggi was a star - she

Elizabeth and during our very fine lunch

during one of her infrequent visits. We

told me where I could get a copy locally

(chicken a l'orange) we told them of our

rang her to say she had left her book

and forward dated our subscription so

Ginja experience. What is this GINJA

behind to which she replied "It's not a

that it runs for a further period next year.

Magazine?" they asked, "We've never

book it's a magazine - be my guest keep

Unfortunately this was only a day before

heard of it" - so we gave her the spare

it for yourselves". We were delighted - I

the birthday and I couldn't get out to

copy for herself. Our friend was 'over-

entered some of the competitions and

buy the December issue. But Maggi sent

the-moon' when she looked into it.

won a prize - we were hooked. I bought

a digital copy of the greeting card with

my wife a surprise subscription for

confirmation of the revised subscription

My wife's birthday was an outstanding

her birthday and asked for a special

period so that I could show that to my

success and her comment at the end

message to accompany it. I loved the

wife as she opened her gifts on her

of it was that it was one of the best

response of Maggi (from marketing)

birthday morning. We were treated out

birthdays she could remember and

who thought my message was lovely

for breakfast by our son and daughter

Ginja, in the friend who was with us, you

and sent me a smiling face by email. But

and bought the current issue of Ginja

have won a new fan! Thanks so much -

then the problems set in; the birthday

on our way home. We checked the post

what service!

was almost upon us and no sign of the

as we entered our estate and there was

BARRIE THOMSON

eor

WA YB

rie

-D

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food Self-taught chef Heston Blumenthal’s legendary restaurant is located in Britain’s top culinary destination: Bray-on-Thames. The Fat Duck was awarded its first Michelin in 1998, followed by a second star in 2001, and finally a third star in 2004. A year later The Fat Duck took the number one spot on The World’s 50 Best Restaurants list and was the second best restaurant in the world from 2006 to 2009. The restaurant currently takes the number 5 position in the World’s 50 list. Blumenthal and his restaurant have won numerous other awards which they proudly list on their website. Upon arrival at The Fat Duck, the four of us were unsure as to whether we were at the correct place or not. This legend in the restaurant world, on a pedestal only the greatest chefs could aspire to, was merely an un-assuming door in a very small, very old house in the village of Bray, Berkshire. Only the emblem of the knife, fork, and spoon with duck detail gave it away. Tentatively we pushed the door open to reveal a wonderland of old-meets-new.

A blumen(thal) wonder A venture through fourteen courses at the Fat Duck

Words by Alex Poltera and photography by Graham Edmunds

Perfectly starched white tablecloths, sumptuous leather chairs, beautiful protea table-top arrangements, low ceilings with original wooden beams, white walls, all set off with stunning abstract pieces of vibrant yellow and blue artworks. We were greeted by the most professional and friendly staff I had yet to come across, and were led to our table. With the cushiony mauve carpet underfoot, we were careful to duck for the low beams on the ceiling. Once seated, there was a ceremonial arrival of a colossal, leather-bound compendium of the greatest and most tantalizing wines one could imagine. A portfolio of wines this large would have taken the best part of two days to study properly, so we summoned the sommelier, a gentleman with the ability to mind-read a customer’s wine preference. We ordered our wines, which had the flavour profile to last and pair well throughout our next fourteen courses. bouche – dehydrated and aerated sphere of The food menu was a simple piece of

beetroot with horseradish cream. It dissolved

folded card on the table. The simplicity of

in the mouth leaving earthy flavours of

the card was a perfect foil for the theatre

beetroot complimented by the sweet, hot

of food-art and taste we were about to

zing of horseradish. I could have happily sat

experience. Everyone took turns studying

in front of the TV and eaten them like chips.

it, trying to make sense of some of the ‘odd’

Absolutely delicious.

narrative names. We were promptly given our first plate: a massive, beautiful blue

The first course was presented by a petite

china plate with a small deep burgundy

blonde lady in a smart black waistcoat who

sphere in the middle. This was our amuse

wheeled over a trolley to our table. On this

trolley was a white vat of liquid nitrogen exuberantly over-flowing with clouds of ice-cold smoke. Alongside were three silver canisters and some perfectly ripe grapefruit, lime, and lemon. We were told that this was our first course: ‘Nitro poached aperitifs’. We were offered the choice of either: Gin and Tonic, Vodka and Lime, or Tequila and Grapefruit. Once ordered we were entertained by a food performance: egg whites mixed with the alcohol of choice were poached in the liquid nitrogen, and then placed on a spoon where the citrus was sprayed through a flame to coat the alcoholic meringue. We placed it in our mouths carefully where, with the heat of our tongue, it vanished into thin air leaving the pungent flavour of the cocktail we had requested. This

“

small, hard, white bubble set the scene for what was to come. The next course arrived: a large-rimmed fine bone china bowl with a perfect quenelle of pommery grain mustard ice cream in it. A jug of red cabbage gazpacho was then emptied into the bowl, glistening with hues of deep amethyst and magenta. Eagerly we began to taste this masterpiece; the intricacies and details of the flavours were entrancing. The intense cabbage flavour of the gazpacho was complimented and improved by the gentle but sharp flavours of the mustard ice cream. The third course of our gastronomic theatre: jelly of quail, crayfish cream, chicken liver parfait, pea puree, oak moss and truffle

The food menu was a simple piece of folded card on the table. The simplicity of the card was a perfect foil for the theatre of foodart and taste we were about to experience.

food toast. Placed in the centre of the table was a

and accompanied with rich Irish butter.

wooden box with green fluffy moss and four little film boxes. We were told to place the

For our fifth course we were presented

contents of the film box (a small rectangular

with the Roast Foie Gras, Barberry, Confit

film strip) on our tongues. It dissolved and

Kombu, and crab biscuit. It was a delicate

left the flavour one could only describe as

presentation with contrasting colours

‘the smell of a damp forest’. Water was then

and shapes. The foie gras was cooked to

poured onto the moss which then began to

perfection and served with finely chopped

smoke as the water hit the dry ice underneath.

chives on top. There was an interesting

The smoke flowed onto the table and the

Asian fusion flavour when combined with

strong oak moss aroma was incredible – as if we’d been transported to a magical forest. The quail jelly, crayfish cream, chicken liver parfait and pea puree were served layered in a ceramic bowl. Each one of them was distinct in flavour and perfectly made. The jelly had wonderful concentrated quail flavours and a lovely light consistency. The crayfish cream was light and creamy and the pea puree was sublime. When eaten together, they delivered a fantastic taste sensation. Alongside was a thin, crisp piece of truffle toast which had the perfect amount of black truffle on it providing a deep, earthy flavour. The dish challenged all the senses and was truly flawless with distinct unique flavours.

the kombu, and crab biscuit. The barberry was tart and contrasted the fattiness of the

Next was the ‘Snail Porridge’, one of Heston’s

kombu and foie flavours. The crab biscuits

classics and a Fat Duck institution. It was

were paper thin and packed with a delicious

a delicate concoction of perfectly cooked

crisp crab flavour. The dish was a triumph in

snails, oats, parsley and garlic butter, Iberico

all aspects.

Bellota Ham and shaved fennel. The dish had a homely feel to it and was a very relaxed

Next we were given an invitation. Written on

composition in comparison to the previous

it was: “The March hare took his watch and

few dishes. It was served with the best

looked at it gloomily; then he dipped it into

sourdough rye bread I have ever experienced,

his cup of tea...” On the reverse: an invite

food

to the Mad Hatter’s tea party. We were

very realistic looking sea sand made

given a glass tea cup with a tea pot fitted

with tapioca. The whole dish worked

on top. Inside, you could see a cluster of

simultaneously with the sea-side sounds.

interesting looking items. Our waiter came

It encompassed the flavours of the sea

around the table with a box of gold pocket

and the various textures and tastes were

watches. The sound of clocks ticking was

exciting and delicious.

audible when he brought it closer. As he

On to the 8th course: ‘Salmon poached

told the story of The Mad Hatter’s tea party

in a liquorice gel’ with Artichokes, Vanilla

he began to place the watches into our

Mayonnaise and Golden Trout Roe. The

tea pots which contained hot water. The

salmon was amazing; perfectly cooked

watches dissolved and became beautifully

with the mild aniseed gel covering it. The

clear consommé with gold leaf. Mind-

combined elements created interesting

blown, we were then instructed to pour this

layers of flavour which targeted the

consommé into our cup of goodies, which

different taste buds in one’s mouth. The

contained: pressed veal, pickled cucumber,

grapefruit rubies under the fish contrasted

savoury panna cotta and baby mushrooms.

to the sweet vanilla mayonnaise and

This made up our “Mock Turtle Soup” as

outlined the luscious flavours of the salmon

described on the menu. A three-tier stand

and artichoke. It was another very inspiring

with little toasted sandwiches was placed

and striking plate of food.

on the table completing our tea party. A lovely, warming, theatrical course which

Next we were given the “Anjou Pigeon” with

again delivered a distinct and perfectly

Smoked onion and Malt. Quite possibly the

executed flavour combination.

most tender piece of meat that I have ever encountered. The Pigeon was perfectly

After a brief pause and some more sour-

cooked and incredibly rich and delicious.

dough to soak up the wine, we were each

The malt flavour complimented the tart

given a conch shell which had earphones

flavours of the onion. Alongside was a small

extending from within. We were then

bowl of super-rich and velvety pomme

presented with our next course called

puree and puffed spelt with seeds. This dish

the “Sound of the Sea”. It featured a glass

marked the end of our savoury courses.

platform with sea sand underneath bearing

It was incredibly flavoursome, rich and

three different types of fish: Octopus,

completely decadent.

Mackerel and Yellowtail alongside pickled and fresh seaweed variants, samphire

We moved onto the ‘Hot & Iced Tea’ which

and a sea salt espuma. There was also

was exactly what it says it is. One cup, two

“ As he told the story of The Mad Hatter’s tea party he began to

place the watches into our tea pots which contained hot water. The watches dissolved and became

beautifully clear consommé with gold leaf.

different temperatures of tea inside –

delicious and intense ice cream.

fascinating and strange to drink but it had fantastic fruit notes and acted as a lovely,

Twelfth course: Bortrytis Cinerea. This

interesting pause to the robust flavours of

dessert is based on the fungus found

the food.

growing on noble late harvest grapes, and in particular is a deconstructed

The beginning of the sweets was heralded

representation of the flavours of Chateau

by the arrival of a bright and vibrant

d’Yquem. Each ‘grape’ or sphere had a

plate described on the menu as ‘Clove

completely different flavour and texture

Caramelised Blackberries’ with Hojicha

to the other resulting in every single bite of

Tea Ice Cream. The dish was small and

the dish being completely different. One of

delicious and the presentation was

the grapes was a blown sugar sphere with

fantastic: shortbread, fresh pistachios,

a delicious citrus cream emulsion filling.

glossy ruby blackberries, a white chocolate

Another grape was a chewy peach flavour

blanket with tartan print and some

and some others were interesting sorbets.

decorative flowers and meringues. The

There was edible soil and popping candy

flavours were well balanced with the smoky

along with Roquefort powder and d’Yquem

clove complimenting the tart blackberry

soaked raisins. The flavours created a

flavour. The Hojicha tea Ice-cream came

fantastic harmony between sweet and

in the form of a small sugar cone with

savoury tastes. The amount of skill and

blackberries in the bottom and topped with

technique was astonishing in this dish.

food Every mouthful was exciting and I could not help but smile throughout the taste sensation. Next came a framed map with bottle shaped gums stuck onto it. This course was entitled ‘Whiskey Wine Gums’. There was a key showing the different whiskeys, these being: Glenlivet, Oban, Highland Park, Laphroaig, and Jack Daniels. Each had a very distinct and clear flavour delivering another fantastic, amusing and interactive course. The gums tasted like pure whiskey. We were taken to see the kitchen which was incredibly small. It was abuzz with activity and elbow-to-elbow chefs. When we got back to our table, a pink and white striped paper bag was at our place. This was the final course entitled: ‘Like a Kid in a Sweet Shop’. A delicious selection of three Fat Duck sweets was in the bag: an aerated chocolate with mandarin jelly, the ‘Queen of Hearts’ (White chocolate playing card with tart filling) and an apple pie caramel with an edible wrapper. All were absolutely delicious in their own way and marked the end of the best theatre of food and taste I have ever experienced. I can safely say that it was, without doubt an experience of a lifetime. From start to finish it exceeded all of my high expectations. It was food theatre coupled with military-precision but friendly service. The evening will forever sit at the top of my list of the best experiences of my life. Anybody with a love of food should most definitely have The Fat Duck on their bucket list.

MY DATE COMES FROM ITALY MY FAVOURITE SEASON IS SUMMER AND MY WINES COME FROM DURBANVILLE HILLS CAPE TOWN

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www.durbanvillehills.co.za

all you need

is love...or is it

chocolate?! Just when the whole planet goes crazy celebrating love and exchanging the magic called chocolate, we get Chef Varun Inamdar, from India, to decode the true essence of love and its effects, not just emotionally but with a few snapshots from the laboratory too. Photography by Piyush Singh and Hardika Thakkar. Food styling by Varun Inamdar. Kitchen Studio: Food-E: Culinary Experts.

food As the old adage goes, ‘Behind every

compounds that act upon the brain,

successful man, is a woman’, so too is

producing a sense of delight that no

it true that behind every woman there

other substance can replicate. Our

is love, gifts and chocolate. Accolades,

interest here concerns enhancement

love and chocolate go hand in hand

of mind, mood and the experience of

when sharing love and affection.

love. Caffeine and Theobromine are both alkaloids which stimulate the

Love, speaks its own language, yes, but

central nervous system and increase

then so does chocolate. A language

secretion of the neurotransmitter

and feeling that only lovers can share.

serotonin. Serotonin plays a major role

Many have queried why a bean of

in positive mood and emotional health,

cocoa has such a stimulating effect on

contributing to numerous behavioural

the brain cells. Chef Varun Inamdar, an

and physiological functions. Many

Indian chocolatier and celebrated chef,

people consume chocolate as a form

who has taken the word cocoa to a

of self-medication, whilst unaware of

higher level in his country, and we need

these facts. These serotonin-related

to congratulate him, he has recently

effects enhance the sense of closeness

successfully launched his own brand –

between lovers.

‘The Chocolate Factory Ecuador’ which is India’s first luxury chocolate brand. The beans are imported from Ecuador and almost magically formulated into fine chocolate in his cute little factory. And to top it all, it is endorsed by the Consulate of Ecuador in Mumbai, where he resides. Coming back to the love-chocolate connection, it’s more scientific than emotional. And surprisingly so, for all those lovers who think of it as pure magic to lift up a lover’s mood, I am told it is pure science. Chef Varun points out that cocoa is, by nature, a complex material possessing numerous

food

“ Love, speaks its own language, yes, but then so does chocolate.

Let’s not discount the role of

400 g dark brown sugar

phenethylamine, which occurs in small

4 eggs

quantities in chocolate. It stimulates the

140 g refined flour

nervous system and triggers the release

50 g cocoa powder

of endorphins. Individual chemistry, of

200 g fresh raspberries

course, plays a major role in how people

Chocolate may produce a modest A language and react. effect in some people, whilst others Such is the magic of chocolate, feeling that only swoon. scientifically proven to offer a loved one lovers can share. a symbol of love, care and affection. Many have queried why a bean of Chocolate cocoa has such Raspberry a stimulating Sin effect on the easy | Serves: 4 Time: 15 mins brain cells. Prep Cooking Time: 30 MINs

1. Heat oven to 180 °C. Line a 20 x 30cm baking tray tin with baking paper.

2. Place the chocolate, butter and

sugar in a pan and gently melt, stirring occasionally with a wooden spoon, making sure you do not burn any ingredient. Remove from the heat and chill in a refrigerator for 5 minutes.

3. Remove from the refrigerator and

stir the eggs, one by one, into the same. Sieve the flour and cocoa into the nowready mixture, and stir in. Slightly squish half the fresh raspberries, and stir into the mix. Pour the mix in the lined baking tray and scatter the remaining

If you haven’t committed enough

raspberries over the mix.

chocolate laden sins in your love life

4. Bake for 30 minutes and serve it

,this is your direct ticket to committing

right in the same tray

one. Enjoy it, drool over it but less than over your partner because with a cute date you don’t need any friction, especially not over a chocolate dessert.

Ingredients: 200 g Ecuadorian dark chocolate, broken into chunks 100 g Ecuadorian milk chocolate, broken into chunks 250 g salted butter

Salted toffee doughnuts MEDIUM | Serves: 2 Prep Time: 15 mins

Cooking Time: 60 MINS Not a mere, doughnut. It is subtly scented with Tahitian vanilla laced with beautiful, enigmatic, home-made caramel toffee, perfectly buttery and nutty. Try using the centre hole cut outs to create another quick fix dessert and surprise your lover and earn your kisses.

Ingredients doughnut 350 g refined flour 70 g brown sugar 5 g instant yeast 165 ml lukewarm milk 1 egg 70 g salted butter, melted I tsp Tahitian vanilla extract. Vegetable oil for frying salted toffee 200 g brown sugar 100 g butter 3 Tbsps water 100 g cooking cream 1tsp salt doughnuts

1. Combine the flour and sugar in a bowl. 2. In a separate bowl, combine yeast and

milk. Put aside for ten minutes and whisk in eggs and butter.

3. Add to the flour and sugar bowl and knead the dough till smooth and soft.

4. Pat on a floured surface to

approximately an 2,5 cm thickness and cut into desired doughnut sizes, using a doughnut cutter.

5. Place them on an oiled tray to rest

under a damp muslin cloth until double in size.

6. Re-knead any dough left over and cut

out further doughnuts.

7. Heat approximately 300ml of vegetable

oil to 190째C in a heavy bottom pan.

8. Add 2 to 3 doughnuts to the pan and

fry them for approximately 1 minute then turn and fry for the same amount of time on second side. Let them be golden on both sides.

9. Remove from saucepan with a slotted

spoon and allow doughnuts to cool on kitchen paper.

10. Make the caramel at this stage and

once it is ready the doughnuts will be cool enough to dip. SALTed toffee

1. Combine the sugar, butter & water in a saucepan over low heat until the sugar has melted, stirring constantly.

2. Increase the heat and bring the melted sugar to a deep golden colour. Add cooking cream and stir vigorously without splashing.

3. Switch the flame off and allow it to

settle for a minute then dip one side of the

Handful of mint leaves

down.

Teaspoonful of powdered sugar.

salt flakes for an extra dose of madness.

1. Preheat the oven to 200 °C. Grease

4. You can add an extra sprinkle of sea

food

doughnuts and place it , undipped side

butter on the insides of a few ramekins and place on a baking tray.

decadent chocolate strawberry pudding easy | Serves: 2 Prep Time: 15 mins Cooking Time: 15 MINs It’s sinful and quite an energizer at the same time, if you know what I mean. Jokes aside, this recipe is quick, easy and will surely floor your loved one. It will also surprise your partner with how quickly this decadence can be rolled out in the kitchen.

2. Put the chocolate and butter in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave) and stir until smooth, then set aside to cool slightly in a refrigerator.

3. Remove from the refrigerator and mix in the sugar, eggs, strawberry essence, cardamom powder and stir well. Divide the mixture among the ready ramekin pots.

4. You can either put the filled ramekins in the fridge and wait until they’re nearly ready to be eaten, or bake right away for 10 minutes. Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with some sliced strawberries, mint leaves and sprinkles of powdered sugar dredged over it.

Ingredients 100 g Ecuadorian dark chocolate, chopped 100 g salted butter 150 g light soft brown sugar 3 eggs ½ tsp strawberry essence ½ tsp freshly ground cardamom pods 50 g refined flour For garnisH A cupful of sliced strawberries

drinks

A century of style

Situated a mere 60 minutes from Cape Town’s city centre lies a wine farm steeped in history, dating as far back as 1692. Many times, a place holds far more value in the story that it is able to tell, and the Lanzerac Wine Estate is among one of the favourites. Having become a widow at the age of 63, Elizabeth Katharina English (Kitty to her English friends) sailed to South Africa and purchased a farm called Schoongezicht in 1914. A pioneer of her time, she was known as ‘a woman of great personality and enterprise’, having planted the vineyards on the farm and made considerable alterations and improvements to both the farm house and outbuildings To avoid confusion with a farm in the area of the same name, Kitty changed the name to Lanzerac. Although there are many different variations of the story as to why she chose that name specifically, the one they like to tell is that she named her farm after her true love, General Charles Lanrezac, a French General, who commanded the French Fifth Army at the outbreak of World War I. Fast forward one hundred years. Today Lanzerac is a five-star hotel and full working wine estate nestled in the foothills of the idyllic Jonkershoek Valley of Stellenbosch, and is deemed the ‘Home of Pinotage’ – being the first farm to commercially produce Pinotage in the world. The farm was recently been sold, and under the new ownership, has been undergoing refurbishment, including a fully renovated wine tasting room and a state of the art function venue; and to follow next year, the exciting refurbishment of all the hotel’s rooms and suites. Boasting forty-eight en-suite bedrooms, each with private patios, as well as a spa and wellness centre, the farm is host to a quality restaurant run by Executive Chef Stephen Fraser. Born and bred in Cardiff, Wales, Stephen started his career in London and Switzerland before finally moving to South Africa in 2005 and taking up position as Sous Chef in the Cape Town

city centre. Two years later saw him working as Head Chef at the Meerendal Wine estate, training under the legendary David Higgs, before finding his way to Lanzerac as Executive Chef in 2008. Stephen is an esteemed member of the South African Chef’s Association and boasts a food philosophy of the very best of local and seasonal ingredients, taking diners on an exciting culinary journey. He explains that his kitchen is driven by a passion for the hospitality and food industry and he uses the simple principles of professional knowledge and experience to maintain the highest level of service delivery. He is enthusiastic about the changes on the Estate and will be aligning his future food vision with the changing face of Lanzerac. Of course, a wine farm is incomplete without a winemaker, and Wynand Lategan has filled this role since 2005. Born in Stellenbosch, Wynand’s life presented a few twists and turns before discovering what should have been an obvious choice for him. After completing matric, Wynand did his compulsory two year stint in the military before doing a B.Comm degree at the University of Stellenbosch. But being an athlete was his passion, which saw him represent South Africa in the Olympics before moving on to journalism. At the age of 30, he found that an office job was not where he wanted to be, and so the journey led him to where he is today. Wynand’s winemaking philosophy is quite simple: When he makes a wine he is led by balance – balance in fruit, tannins, mouthfeel, colour, alcohol and the use of wood – these are all key elements in the wine sculpting process. ‘Wines should add joy and create everlasting memories’, Wynand adds. For more information, please visit our website on www.lanzerac.co.za

Above: Lanzerac's signature Manor House built in 1830. Inset left: Lanzerac's esteemed Executive Chef Stephen Fraser. Inset above: Winemaker Wynand Lategan.

Stand a chance to

WIn 2 Nights Luxury Accommodation for two at LANZERAC HOTEL & SPA in the hotel's stunning junior suite, with breakfast, and chocolate and wine pairings.

To enter the competition simply scan this QR code or visit www.ginjafood.com/competitions and answer the question. To enter any of the Ginja Food competitions, participants must be over the age of eighteen (18). South African residents only. Competition close 10 April 2015. T's & C's apply - www.ginjafood.com/ terms-conditions

Win! Luxury

accommodation for two | delicious breakfast | chocolate

& wine pairings

UNIQUE AND TANTALISING FLAVOURS

Due to the success experienced in the global market,

taste of mandarin. The Ceylon Single Estate UVA

international tea brand, Chaplon Tea, has launched its

flavour is Chaplonâ&#x20AC;&#x2122;s top quality black tea named after

exclusive range into the South African market. The

the renowned tea growing province in Sri Lanka, and is

quality tea varieties are all produced using sustainable

known for its smooth and mellow flavour. The Quince

and natural principles, and will provide South African tea

flavour is delightfully fruity, and is produced from leaves

lovers with unique and tantalising flavours inspired by

harvested in spring along with Quince oil and a specially

nature and cultures from all corners of the globe. The

crafted Christmas blend has also been created for the

brandâ&#x20AC;&#x2122;s unique flavours include refreshing Full Moon

festive season.

Tea, a blend of Green and herbal tea, which is excellent

Visit www.chaplon.co.za to discover more.

both as a hot and an iced drink and Earl Grey which is a blend of high quality tea containing bergamot oil, specially sourced from Italy, where it is pressed in the old fashioned way, and gives the tea a slightly stronger

food

a new era

MasterChef South Africa contestant Penny Fitchet chats to GINJA about her new ice cream venture ERA.

Some of my fondest childhood memories are visiting my grandfather's farm, trips in and around the Midlands, and baking with my mom. In terms of food influence, I think I have been very lucky. My mom is a great cook and baker, whilst my dad makes fantastic curries, and my grandmother was French Mauritian and was renowned for her wonderful food and recipes. I studied History and Anthropology, a PGCE (Post Graduate Certificate in Education), along with Honours in History and then embarked on my teaching career as a History teacher both locally and abroad. Since food and History are both my passions, I blended the two to form ERA. In November 2014 I finally launched my first store based in Cowey Road in Durban, following a fantastic food experience on MasterChef SA, where I came in 7th. For me, this is really just the beginning... I have lots on the go and many plans for the future! Why, of all things culinary, ice cream? Ice Cream is not my ultimate food dream, however I do enjoy a good homemade ice cream. I started making and selling ice cream over a year ago after several friends started requesting it for their family and friends. I thought that selling it at markets would be a great way to supplement my teaching salary, and it has since grown! I sell to several shops and have recently opened my own homemade ice cream parlour. What was the biggest thing MasterChef taught you? I think more than anything, being on MasterChef SA taught me to trust myself and to have confidence in my abilities. It was definitely a life changing experience and I would recommend it anyone who is interested in challenging themselves in ways that they could never imagine. I also met

food

I have always taught high school history, and the characters given to my flavours of ice cream are linked to my passion for history (as well as food). fantastic people who are equally as passionate about food, which is most refreshing. Tell us about the characters you give your ice creams I have always taught high school history, and the characters given to my flavours of ice cream are linked to my passion for history (as well as food). Each character also has a story (mostly fictitious), and have been written by my husband (an English teacher and budding writer). My current names and flavours include: Vladimir Lenin's Classic Vanilla; Charlie Chaplin's Chocolate; George Orwell's Chocolate Oreo; Oppenheimer's Vanilla Oreo; Chairman Mao's Chocolate Mint; Marie Antoinette's Apple & Cinnamon; Pablo Picasso's Peanut Butter; Liberace's Lemon Meringue; Marilyn Monroe's Strawberry Meringue; Churchill's Chocolate Rum & Raisin; Lord Chelmsford's Chocolate Orange; and Frida Kahlo's Coffee Liqueur. How do you go about making your ice creams and how you decide on new flavours? My ice cream is based on a semi-fredo recipe, but I cannot divulge too much... My recipes are top secret! Most of the flavours I have decided on myself, however I also take suggestions from friends, family and customers. What are your top ice cream tips and tricks? Always make the flavours yourself. Never use artificial syrups etc. Use fresh cream...

kenwood.co.za

food

CHILL OUT! You can't buy happiness... but you can buy ice cream. And that's the same thing right?! There is nothing quite like hot summer

and the Kirsch. Beat until the sugar has

cool. Now add the white wine together

days, sunshine and spending your time

dissolved and the mixture is the colour

with the lemon juice. Freeze in sorbetiere

around the pool. But thankfully there

of cream. Beat the cream until it has

or covered in the deep freeze until nearly

is something delicious guaranteed

the same texture as the egg mixture.

solid. Break down the ice crystals in a food

to take the edge off the heat of the

Beat the two mixture together and pour

processor or electric beater. Fold the egg

day and make everything seemingly

into a lined bread tin.

white into the sorbet or pour the whipped

perfect. Ice cream. Chef Jacqui Brown

egg white into the ice cream machine until

has decided to share some of her

set. Quickly scoop the sorbet into loaf

favourite ice cream recipes to keep you cool during the sizzling days ahead.

FRENCH VANILLA ICE CREAM Ingredients

champagne sorbet Ingredients

deep freeze so that the sorbet will harden enough to scoop. This can be made weeks in advance. To serve, fill champagne

500 ml champagne or sparkling wine

flutes, half way with the sorbet, garnish

10 ml gelatine

with mint. At the table in front of your

250 ml water

guests, pour a little champagne on top of

6 egg yolks

187 ml sugar

the sorbet before eating.

500 ml fresh cream

5 ml lemon zest

1 ml salt

60 ml fresh lemon juice

10 ml vanilla

2 egg whites, stiffly beaten

150 ml castor sugar

fresh mint for garnish

15 ml Kirsch Soften gelatine in cold water. Boil the

tins, cover with plastic and return to the

GRANADILLA MASCArPONE ICE CREAM

This recipe can be doubled.

sugar and water together for 10 minutes,

Ingredients

Beat the egg yolks until light and fluffy.

dissolve the gelatine in the hot syrup. Add

6 egg yolks

Slowly pour in the sugar, salt, vanilla

the lemon zest and allow the syrup to

150ml castor sugar

food 200 ml granadilla pulp

1½ cups heavy cream

250 g mascarpone cheese

½ tsp almond extract (optional)

250 ml fresh cream

¾ cup dark chocolate, finely chopped

30 ml lemon juice 1 ml salt

:In the bowl of a food processor, process pistachio nuts until finely crushed.

container and freeze overnight.

butter pecan ice cream

This recipe can be doubled

Drizzle in the heavy cream through the

Ingredients

Place the eggs and the sugar into the

feed tube. The mixture will be paste-

250 ml dark brown sugar

top of a double boiler , beat the egg

like. Set aside. Heat the half and half

125 ml water

yolks, salt and sugar until light and

and 1 cup of sugar in a saucepan over

salt

fluffy, pour in the granadilla pulp and

medium-low heat. Meanwhile, whisk

2 eggs plus 2 egg yolks

cook until the custard thickens as per

the egg yolks in a bowl until pale yellow

30 ml dry sherry

lesson. Remove the custard from the

and thick, about 5 minutes. Temper

10 ml vanilla essence

heat and cool over ice until quite cool.

the egg yolks by splashing in a very

250 ml milk

Beat the cream together with the lemon

small amount of the warm half and

100 g pecans

juice until thick and fluffy, stir in the

half mixture while whisking constantly.

400 ml cream

mascarpone and fold the cream mixture

Slowly pour the tempered egg yolks into

into the granadilla custard. Beat the two

the saucepan with the half and half and

Toss the pecans in a little water, sprinkle

mixtures together and pour into a mould.

cook over medium-low heat, stirring

with salt and toast in an oven 160oC for

Cover and freeze until required. This ice

constantly, until thick enough to coat

15 minutes or until nice and crisp. Chop

cream is delicious accompanied by a

the back of a spoon, about 5 minutes.

coarsely and reserve. Place the sugar

variety of seasonal summer fruits.

Add the heavy cream into a large bowl

and the water in a saucepan, bring to the

then pour in the egg mixture and stir

boil and simmer gently for 3 minutes.

to combine. Add the almond extract

Break the eggs into the top of a double

(if using) then whisk in the pistachio

boiler, beat until light and fluffy with

paste until evenly dispersed and there

an electric beater. Carefully pour in the

are no clumps remaining. Cover the

syrup and continue beating over medium

PISTACHIO ice cream Ingredients

bowl and let chill for at least 6 hours in

heat until the custard thickens. Allow the

pistachio paste

the refrigerator. Once chilled, pour the

mixture to cool and stir in the sherry, milk

¾ cup unsalted pistachios, shelled

mixture into the bowl of the ice cream

and vanilla. Chill in the fridge or place in

6 Tbsps heavy cream

maker and freeze according to the

an ice cream machine and process until

ice cream custard base

manufacturer's instructions. Add in the

chilled and stiff. When partially frozen

1½ cups half and half

dark chocolate and churn until evenly

fold in the whipped cream. Lastly stir in

1 cup granulated sugar

dispersed throughout the ice cream.

the toasted, salted pecans. Return to the

5 large egg yolks

Scoop ice cream out into a freezer-safe

freezer and freeze until set.

rs make m a e r i ce c

morphy richards avalanche ice cream maker

de'longhi ii gelataio ICK6000 R4500 at hirsch's

R3 999.95

The De'Longhi ice cream maker is

Fight the South African heat this

the perfect addition to any ice cream

summer with the Morphy Richards

loverâ&#x20AC;&#x2122;s kitchen. A specialised paddle

Avalanche Ice cream maker. The

mixes all ingredients perfectly and

fully automatic Avalanche ice cream

the removable bowl has a 1.2 litre

maker has a beautiful LCD display

capacity. The paddle, bowl and lid

and a powerful compressor with

are all dishwasher safe for the utmost

temperatures ranging to -35 degrees

ease of use. This product also

inside an elegant stainless steel

comes with 36 ice cream and

design. The Avalanche will give you

sorbet recipes

delicious home-made ice cream in

www.DeLonghi.com/en-za

60 minutes with a removable ice cream bowl and 60 minute keepcool function. Available at all leading retailers. For further enquiries please contact our Customer Careline 086 111 5006

bosch Ice cream maker R550

The Bosch ice-cream maker is an optional accessory for selected kitchen machines and is only available on order. The ice-cream maker has a 1.1 litre capacity and features a double walled cooling container. It also boasts an anti splash lid with a funnel and a spatula. www.bosch-home/com/za

R U O E Y I T D SE R FOO ! E E E N R F N I

Get creative and roast, fry, poach, steam, braise, stew and bake in cookware that is bound to set your inner foodie free. With a wide range to choose from and unmatched quality, AMC cookware will give you the tools to make your cooking shine. And with a lifetime guarantee, you’re buying quality cookware that you can rely on – for life. To find out more about the AMC way of cooking or how you can invest in your family’s health, visit us at www.amcsa.co.za, call us on 086 1111 AMC or email info@amcsa.co.za.

CULINARY safari

food Billy Gallagher is one of South Africa's iconic figures when it comes to the Food and Beverage industry; his experience spans over four decades at the highest level.

original Hospitality Industry Training

The following honorary

Board. His involvement with the food

memberships give indication

and beverage industry has enjoyed

of the high regard in which

many facets, not least of all bringing

he is held:

to South Africa a host of international

- Honorary Fellow City and Guilds

culinary celebrities, thus highlighting

of London Institute

the role that food and beverage can

- Honorary Member of the

Group food and beverage director for

play in tourism within Southern Africa.

German Chefs Association.

Africa's leading hotel chain Southern

Gallagher is still actively involved with

- Honorary Hall of Fame Member

Sun, Gallagher was responsible for the

a number of projects including being

of the American Academy of

food and beverage development of

joint convener of the World Chefs Tour

Chefs.

many of the company’s outstanding

Against Hunger charity program which

- Lifetime Achievement Award

properties. A certified Master Chef from

took place in South Africa in August

World Association of Chefs

Westminster College in London he also

2011 with the clear objective to raise

Societies

holds an honorary doctorate in Culinary

10 million Rand to help alleviate and

- Honorary Member of the

Arts from the University of Johnson and

reduce the plight of hunger to the

Canadian Federation of Chefs.

Wales Miami USA.

needy.

- Honorary Member of the British Chefs and Cooks Circle.

Gallagher is well known for his work in

GINJA was honoured to have the

- Honorary Member of the Circle

the educational field of the industry

Doctor tell us about his safari into the

of Chefs of Israel.

having spent five years as chairman

South African culinary world.

- Disciple of Paul Bocuse (one of

of the board at the University of Johannesburg's School of Tourism and

Culinary African Safari

Hospitality. He served as president of

When I look back it seems hard to

the South African Chefs Association

believe that we, two young people who

for 20 years and was elected President

certainly were adventurous yet a little

of the World Association of Chefs

naïve, would leave swinging London to

Societies (90 countries 10 million

head to South Africa looking for a new

members) serving a term of four

life.

50 worldwide) - Member of the Honourable Order of the Golden Toque USA

years from 1996 to the year 2000. A tireless proponent of advancing

We only had a couple of hundred

the knowledge of young people, he

English pounds and a master chef’s

was also instrumental in the first

degree not to mention Linda was

apprenticeship scheme for young chefs

a month pregnant with our first

and was a founder member of the

child, Mark. Upon our arrival in

the beautiful town of Port Elizabeth on

mine certainly came to the forefront in

the East Seaboard with the warm Indian

1980 when I was selected along with 4

Ocean and wonderful palm trees, this

other chefs to be part of the first SACA

was 1972 the beginning of an exciting

National Chefs Team to participate in the

and vibrant career.

Culinary Olympics gaining a gold medal and an overall 4th place finish for the

South Africa at that time was just

team.

beginning to open up for Tourism and Sol Kerzner was creating the beginnings of

In the meanwhile the company

his Southern Sun Empire. I was fortunate

was growing, our family was now

to be part of that journey which was

complimented with two sons and I was

like a rollercoaster of self-development

totally enjoying the challenges and many

and the opportunity to teach and train

opportunities that were laid before us,

lots of young South Africans who were

the opening of Sun City was a wonderful

so eager to learn how to become good

yet very hard working period in my life

chefs (bearing in mind in those days

and gave me even more encouragement

most of the chefs were imported). The

to continue on the much needed

New Elizabeth hotel was a springboard

development of local talent.

for me to learn the country and move into a more senior position in the City

After spending ten years working in the

of Gold Johannesburg at the fabulous

kitchens of Southern Sun I was promoted

5 star Landdrost hotel and to become

to Food and Beverage Director and

involved within the South African Chefs

moved to Head Office, not only a dream

Association which was to become a

job but also a never ending kaleidoscope

major part of my life.

of new restaurants, bars, banqueting rooms and lots of fabulous hotels.

The Chefs profession, I must admit, was not totally accepted in many

I had the opportunity to become the

communities and chefs were not

president of the South African Chefs

recognized as craftsman and artists.

Association and ultimately the president

Through the Chefs Association we

of the World Association of Chefs

were able to change this perception

Societies meeting the worldâ&#x20AC;&#x2122;s finest

and encourage more and more South

chefs and visiting over 50 countries.

Africans to enter the culinary profession. What a Safari it has turned out to be. I could see many opportunities and

Keep it Cooking!

When I look back it seems hard to believe that

we, two young people who certainly were adventurous yet a little naĂŻve, would leave swinging London to head to South Africa looking for a new life.

food

BABY GRILLED ALGOA CALAMARI with dried

paarl olives and a ginger and lime dressing

Ingredients 25 calamari tubes 1 spring onion 1 zest of lime 1 lime freshly squeezed 20 g dried olives 20 g chopped onion 10 g butter 20 ml olive oil 5 g fresh ginger root, julienne 2 g chopped parsley 10 g bean sprouts

1. Grill calamari on a flat grill to mark the calamari. 2. In a pan melt the butter, add the olive oil, chopped onions and calamari â&#x20AC;&#x201C; cook very quickly (goes tough).

3. Arrange on a plate, set aside. 4. Add remaining ingredients and bring to the boil. 5. Place on top of prepared calamari and serve.

GRILLED OSTRICH with

gooseberries, shredded maize crepes, pumpkin fritters and wild spinach Ingredients MAIZE CREPES

â&#x20AC;&#x153; I was selected along with 4 other chefs to be part of the first SACA National Chefs Team to participate in the Culinary Olympics gaining

a gold medal and an overall 4th place finish for the team.

MAIZE CREPES Mix all the above ingredients together and set aside for ½ hour Heat a crepe pan and brush lightly with oil Make crepes and let cool Roll up and slice (when cool) Just before serving, heat the shredded crepes with

2. 3. 4. 5.

a little melted butter WILD SPINACH Wash spinach and remove thick stems. Blanch in boiling salted water and refresh. Melt butter in pot and sauté the onion. Squeeze excess water from the spinach.

1. 2. 3. 4.

5. Place in the pot to heat through. 6. Add potato and garum masala. 7. Keep hot for serving.

food

2 eggs 120 g flour 120 g maize meal chopped basil 50 ml oil WILD SPINACH 200 g spinach (Marog) 50 g potato, pre-cooked and cut into small dice 30 g chopped onion 2 ml garum masala 50 g butter PUMPKIN FRITTER 2 cups cooked pumpkin 2 eggs 200 g flour 1 tsp baking powder salt to taste oil for frying GRILLED OSTRICH 150 g Ostrich fillet 10 gooseberries cut in half 125 ml jus 25 ml port 20 g onion 20 g butter 2 gooseberries with shells on for garnish

PUMPKIN FRITTER

1. Blend all the ingredients together. 2. Using a dessert spoon, measure the mixture into hot oil to cook the fritters. Keep warm.

GRILLED OSTRICH

1. Grill the ostrich steak to required readiness and remove from the pan. Lightly fry the onions, add gooseberries, jus and port. Reduce and assemble on plate.

2. 3.

MOHR IM HEMD

(Afrikaner Pudding) Ingredients 200 g Chockex (catering chocolate) melted 240 ml egg yolk 200 g sugar 200 g ground almonds 400 g sweet crumbs 360 g egg white

1. Melt chocolate. 2. Whip egg yolk and sugar. 3. Whip up egg white. 4. Add melted chocolate into the egg yolk mixture. Add ground almonds and sweet crumbs. Fold in whipped egg white. Put mixture into sugared, buttered timbales and bake in a water bath for 30 minutes at 160 – 180°C. Serve hot (as for crème caramel).

5. 6. 7. 8.

Scan the QR code to watch Chef Jacqui Brown in action with Fry's in The Dirty Fork Kitchen Studio.

Book your space at the Chef’s Table with Chef Evan Coosner from Myoga Restaurant in Cape Town. For more exclusive Chef’s Table events visit www.thedirtyforkstudio.com food styling & photography • catering & venue hire • cooking classes, and more! 031 563 0054 | www.thedirtyforkstudio.com

Sometimes in life things come together synergistically in a way that is both totally unexpected and pleasantly surprising at the same time â&#x20AC;&#x201C; and that begins the story of what has become one of the most popular, owner-run restaurants in town; Freres Bistro. Situated in the heart of our mother city (The Foreshore, to be exact), this intimate, 35-seater Bistro has been in business for almost two years now, and in the fickle business of hospitality, has gone from strength to strength, constantly evolving to cater for the ever-changing needs and dietary requirements of its loyal customer base, while never veering too far from its original premise and vision â&#x20AC;&#x201C; to create a unique, personal dining experience to remember, using only the best, freshest and wherever possible (it is a French Bistro, to be fair) local ingredients, coupled with the passion and flair of owner, proprietor, and Chef Patron, Jason Whitehead.

A french affair The FrĂ¨res Bistro's Jason Whitehead and his unique dining venture

food So how did Frères Bistro come about in

Hugenot-fusion”

the first place? In the words of Jason “My

menu while also

domestic worker, Eunice, was probably the

becoming a little

catalyst that sparked the whole thing. After

more unique and

weeks of prepping for functions from my

gourmet with each

home kitchen in Newlands, she finally came

reinvention.

to me and told me that with the amount of experimenting in the kitchen and cooking/

Waxing lyrical has

prepping I was doing, she was left with very

its place, but to

little time to do anything else. That’s when

really experience

I decided to find a “central Kitchen”, with

what this little

maybe a little coffee shop attached, where

Bistro has to offer,

I could prep for my functions and events,

I suggest that any

and the shop would take care of the

foodie worth their “Fleur du sel”, go and try

rent etc.”

it for themselves. Also, Jason has recently become the brand ambassador for Coniglio

And the rest, as they say, is history. The first

Rabbit Meats, the largest rabbit farm in

“shop” he came across in his search was a

the country, so the menu always features

quaint little daytime café, in a 19th century

dishes suited to more international and

heritage building. With the brooky-lace

adventurous tastes.

exterior, recycled brass lighting-fixtures and wood paneling, it lended itself perfectly to

Things to look forward to in this chefs bright

Jason’s vision of what his quintessential

future include a cookbook on the various

French Bistro would look like, and a few

ways to cook rabbit, as well as recipes for

weeks later, Freres Bistro was born.

the Bentley of outdoor cooking equipment, the COBB.

Enter Sirloin Café de Paris, Toulouse sausage cassoulet and confit de canard a l’orange.

To sample some of Frères innovative

The original “French-style” bistro menu

dishes, book your table in advance to avoid

at Freres Bistro. But every three months,

disappointment on their live online booking

with the change of season, the menu has

platform found on their website – www.

a complete overhaul, according to what

freres.co.za. Or if you would like recipes from

produce is in season at the time, and

what Jason cooks when he is at home, have a

over time has evolved into a somewhat “

squiz at his website – www.jasonwhitehead.

VISIT THE HOME OF FLEUR DU CAP WINES AND HAVE A STORY TO TELL. Visit our prestigious wine cellar, Die Bergkelder, cut deep into the slope of the Papegaaiberg Mountain in Stellenbosch. Here you can learn about our rich history, take in the beautiful scenery and taste some of Fleur du Cap’s best wines. Or, if you prefer something with an extra touch of flair; why not book a salt and wine pairing, where you will enjoy a unique pairing of savoury morsels created with salts from around the world and Fleur du Cap’s award-winning Unfiltered Range.

Add a touch of flair to your wine route experience by booking today. Cellar Tours, Tastings and Wine Sales: Monday – Saturdays, Closed on Sundays and religious holidays. Bookings essential for cellar tours

TBWA\HUNT\LASCARIS\DURBAN\P39904

Address: CNR R44 (Adam Tas Road) and Plankenburg Road, Stellenbosch GPS co-ordinates: 33º 56’ 4.49” S 18º 51’ 5.74”E Tel: +27 21 809 8025 Website: www.fleurducap.co.za If you have visited us already, why not share your experience: @FleurduCapWines Facebook.com/FleurduCap

On the beaten track Ginja takes on Ponta do Ouro

Words by Sherilee Maass

travel

MOZ

Travelling along South Africa’s eastern coastline reminds you of just how much this country has to offer. The closer you get to the Mozambican border however, the more you find cattle and goats replacing the towns and ‘civilisation’. The transition from the tar roads, with which you are so familiar, to the dirt trails greeting you once you cross the border, gives you a nuance as to what lies ahead. Although merely a stride from South Africa, you are now a world apart. All roads require 4x4 vehicles as there are no tar roads, and for those of you lucky enough to lose cellphone reception, all technology is put aside and somehow you find yourself freer than you could last remember. Bordered by six countries and the Indian Ocean, Mozambique has a beauty that is completely breath-taking. Named after the Island of Mozambique, derived from the name of an Arab trader who first visited the island and then later

travel

made it his home, Mozambique tends to unearth thoughts of the war that once took place between 1977 and 1992. Due to the settlement of civil war refugees as well as the tourism generated, this once devastated country is rising, ever so slowly, to stand tall and proud once more. Travelling further up the coastline will find you in Maputo, the largest city and capitol of Mozambique. But Ponta do Ouro was where the Ginja Team opted to set up camp and settled in for five days of sun, sea and sand. And possibly an R&R or two. Made from what could possibly be considered moonshine, R&R is a Rum and Raspberry drink served to all tourists and is now loosely considered the official drink of Mozambique. There is also somewhat of a tradition that once you cross the border and head towards the market, Fernando’s Bar is your first port of call. And for those who have not yet had the pleasure, an R&R is your only option. Walls, pillars and bar counters display a collage of cards, from ID’s, businesses and Makro (a very popular choice apparently), confirming its reputation. Going to the store and picking up a loaf of bread now becomes a luxury, so the local trip to the market every day to fetch pao (the locally produced bread) is a bit of a novelty for those visiting. To get there though, you are more than likely going to pass locals trying to sell you their wares. There is no doubt that these people do not have a lot to offer, but they are incredibly talented with what they do have, as can be seen by their love of mosaics, hand painted (quirky misspelt English) signs, and hand carved pieces of art. The markets are vibrant with colour of arts and crafts and also bottles of their chilli sauce contained in what

once were Johnny Walker, Gin or other alcoholic beverage bottles. The people you meet and pass by seem so happy and relaxed, and the quirkiness of how rustic it is makes it beautiful in spite of what it so obviously lacks. Including roads, so 4x4ing is a must. Driving along dirt roads with nothing but nature to direct you gives you the impression that you aren’t really going anywhere, when suddenly, there before you pops into view a small shop, or even a couple more stands trying to sell you what they have on offer. Of course, no Ginja adventure would be complete without checking out the local cuisine. Thanks to the coastal location, Mozambique is a seafood mecca, with prawns, crayfish and line fish readily available. The local restaurants are also a treat to visit, as we discovered on a trip to Kaya Kweru Resort in Ponta do Ouro. Greeted by the hospitable team, we were immediately made to feel at home and almost as quickly treated to their ‘KK Special’ drink, a variety of cocktails and the locally produced beers common to the area, whilst waiting in expectation for what the team in the kitchen would prepare for us. Their kitchens are basic, to say the least, but their passion is palpable as you step inside. Gas cooking is their preferred method, and there is pao. There is always pao. Made entirely by hand, the smell of them baking in the oven makes your mouth water in anticipation. Finally the meal arrived, and it was a feast well worth the wait! Before us lay freshly made garlic cheese pao, piping hot prawn rissoles, peri-peri chicken livers, fresh Greek salad (a rarity for their lack of fresh produce availability), spatchcock peri-peri chicken and garlic prawns. Just when we

travel

thought that we couldn’t possibly consume any more, we were served crème brulee, chocolate mousse and crème caramel. For the small space with which the cooks have to work, they certainly managed to deliver one of the most delicious meals, raising the bar for many of the restaurants in the area. So if you find yourself searching for the perfect place to pause, put your feet up and enjoy the gorgeous coastline, don’t let the simplicity of Mozambique put you off from the quirky charm that this stunning country has to offer.

prawn rissoles Prep Time: 20 mins Cooking Time: 30 MIN

Ingredients dough 420 g all-purpose flour 1 Tbsp margarine 900 ml water salt to taste filling 250 g peeled shrimp water for boiling shrimp 1 sprig of parsley 500 ml milk 1 small onion, very finely chopped 1 tsp pepper

1 tsp salt 1 Tbsp nutmeg 25 g all-purpose flour 1 Tbsp margarine To cook breadcrumbs 1 egg, beaten dough

1. Add the water, margarine and salt together in a pan and bring to the boil. When it starts to boil add in the sifted flour.

2. Stir constantly until a ball forms. Turn off the heat and allow to cool. filling

1. Pour water in a pan and season with a sprig

of parsley and bring to the boil. Add the peeled shrimp when it comes to the boil and cook for approx. five minutes. When the shrimp is cooked put it on a plate and set aside.

2. In another pan pour the milk, the sifted flour, nutmeg, pepper, salt and margarine. Stir over a low heat with a spoon until creamy.

3. Add the onion and heat a little more. Turn off the heat, add the peeled shrimp and wrap in the cream.

4. When cool, roll the dough with the help

of a rolling pin. Cut small circles out of the dough, place small portions (approx. a teaspoon) of the filling in each of them. Fold the circle over the filling and pinch edges together to seal.

5. Coat the rissoles in beaten egg and

then in breadcrumbs. Fry in hot oil until golden brown. When ready place them on absorbent paper to absorb the oil and serve.

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Cook her socks off

Walking into the Dirty Fork Kitchen Studio can sometimes feel ever so slightly daunting. More so if you are a man who doesnâ&#x20AC;&#x2122;t know the difference between a spatula and a spoon. But this day was no ordinary day in the kitchen. These men were ready for the challenge that was set for them. They were preparing to cook for their better halves. Raising their eyebrows at the menu set before them, the men in question were bemused at the idea that they could possibly pull off what the menu suggested. For starters they made a roast beetroot and melon salad. Mains would make any man proud, beef wellington with seasonal vegetables and a red wine jus. And finally dessert, a decadent chocolate fondant with vanilla ice cream and strawberry coulis. Of course, they hadnâ&#x20AC;&#x2122;t been under the guidance of Chef Jacqui Brown before. And so the aprons were on, beers were poured and the class began. I have to admit that I was pleasantly surprised by not only their skills in the kitchen, but their presentation abilities.

Thanks to a side line mention of which wines would pair best with each meal, the men were set to have the makings of the perfect Valentine’s day. Speaking of which, according to them, their perfect Valentine's gift would be nothing materialistic, a home-cooked meal and the presence of the one they love. As for their ultimate gifting ideas… let’s just say that flowers, thinking out of the box and making sure that she feels like its Valentine’s Day every day will definitely get them into the good books.

Roasted Beetroot & Pickled French Melon Salad Serves: 2 Prep Time: 1HR 30 mins Cooking Time: 45 MINs

Ingredients 4 beetroot Pickled French Melon 1 small French Melon, peeled

â&#x20AC;&#x153; Raising their eyebrows at the

menu set before them, the men in question were

bemused at the idea that they

could possibly pull off what the menu suggested. 1/4 cup honey 1/2 cup white wine

1/2 cup white balsamic vinegar

1. Preheat the oven to 180Â°C. Cover the Beets with aluminium foil and roast them until tender, 40 to 45 minutes. Remove them from oven and cool the beets. Take the skin off and slice thinly on a mandolin.

2. Use melon baller to scoop small balls

from the french melon. Combine honey, white wine and white balsamic vinegar in a saucepan and bring to simmer. Place the melon balls in a small bowl. Pour the hot pickling liquid over the melon and marinate at room temperature for 1 hour. For more recipes from The Dirty Fork visit www.thedirtyforkstudio.com

POMEGRANATE a ruby-red gem Words by Bianca Westhorpe-Pottow

food It’s time to get planting! The pomegranate is a relatively easy seed to plant, nurture and grow and you will never regret it when your shrub starts producing delicious fruit for the picking. Pomegranates are grown as a fruit crop, or

and astounding to say the least. Pomegranates

as ornamental trees and shrubs. They are

are also shown to inhibit breast, prostate and

attractive specimens with sculptural twisted

colon cancer, leukemia, diabetes, colds, memory

bark and multiple trunks. Drought tolerant, they

loss, osteoporosis as well as many other medical

grow well in dry areas as well. Some varieties are

conditions.

grown as fruitless trees for the beauty of their flowers alone. The Pomegranate dates back to

The seeds contain high levels of flavonoids and

the mid-third millennium BC onwards and a

polyphenols, whilst their potent antioxidants

large, dry pomegranate was found in the tomb

offer protection against heart disease and cancer.

of Djehuty, the butler of Queen Hatshepsut in

Drinking a glass of juice has more antioxidants

Egypt.

than green tea, blueberries and cranberries. It seems that the ingredients of this exotic fruit

This little red fruit has a tough outer layer and

make it a “natural viagra” too, studies have

only the juice and seeds are edible. The glistening

revealed that pomegranate juice is a powerful

insides sparkle like rubies and add an unusual

natural aphrodisiac able to increase testosterone

crunch and winey, sweet-tang to any dish. The

levels, bound to put some spark back into your

round fruit is a berry, 5-12cm in diameter with a

physical relationship.

thick vivid ruby-red skin. The number of seeds in one fruit can vary from 200-1400 seeds.

Pomegranates can be used in cooking, baking, meal garnishes, juice blends, smoothies, cocktails

This berry is becoming more and more popular

and wine. This is a fruit that you can’t afford to

after some spectacular clinical results.

exclude from your diet. This little jewel is packed

Punicalagin is a compound found only in

with vitamins, fiber, calcium, iron, magnesium and

pomegranates and is the major component

many other nutrients to boot!

responsible for all the fruits health benefits. It has been said to lower cholesterol, blood

Pomegranates and pomegranate juice are

pressure and increase the speed at which heart

available all year round and found in most grocery

blockages melt away. The clinical results on

stores. When refrigerated in a plastic bag, they can

patients with heart problems have been excellent

keep for up to two months.

pomegranate jus a juicy addition to your meal

until the sauce will coat the back of a spoon, (about 15 minutes). Remove from the heat and strain the sauce through a fine meshed strainer.

2. Once the meat is cooked, reheat the pomegranate Au jus. When is it just under a boil, whisk in the remaining butter. Divide the sauce onto each plate and serve.

Easy Hard Prep Time: 5 mins Cooking Time: 20 mins

Ingredients 1/2 plus 1/2 Tbsp butter 1 Tbsp olive oil 4 shallots, peeled and chopped fine

Recipe Courtesy of Norman Van Aken

Duochocolate cheesecake and pomegranate jelly

4 cloves of garlic, peeled and chopped fine 1 cup pomegranate juice 2 Tbsps red wine vinegar 3 cups rich lamb or chicken stock

1. Heat a medium sized saucepan on medium heat. Add 1/2 tablespoon of butter and the olive oil. When the butter melts add

Easy Hard makes: 8-10 Prep Time: 30 mins Cooking Time: 30 mins REFRIGERATION: 6 HRS

the shallots and garlic. Allow to cook until lightly cooked, (about 3

minutes), stirring frequently so that

Ingredients

the garlic doesn't burn. Now add

base

the pomegranate juice and vinegar.

1 pkt digestive biscuits

Reduce by half. Add the stock and

100 g walnuts (optional)

reduce, skimming as necessary

100 g butter

food 3-5 minutes, to set. Remove from the oven and allow to cool. filling

1. Sprinkle the gelatine over the orange juice in a sauce pan and allow to soften. Place the orange juice over a low flame and dissolve the gelatine. Do not let the orange juice boil. Set the orange juice aside to cool.

2. Melt the chocolate in a double boiler and set aside to cool slightly. Beat the

Photography by Liezel van der Merwe

cream cheese and sugar together in a large bowl with an electric mixer. Combine the cream cheese with the melted chocolate. Beat the cooled orange juice into the cream cheese mixture.

3. In a separate bowl, beat the cream until stiff. Fold cream into the cream cheese mixture, combining thoroughly. Pour filling into the mould with the base and refrigerate for at least 4 hours

base

to set.

(optional)

1. Place the digestive biscuits and

filling

the walnuts into a food processor and

1. Sprinkle the gelatine over the

30 ml granulated gelatine

pulse until the biscuits and nuts are the

pomegranate juice in a small saucepan

90 ml orange juice

consistency of coarse bread crumbs.

and allow to soften for 1 minute. Stir in

180 g dark / white chocolate, coarsely

Transfer the mixture into a clean bowl.

the sugar and cook over a low heat until

45 ml peanut butter

JELLY TOPPING

chopped

2. Melt the butter and peanut butter

250 ml cream cheese, softened

together in a saucepan and pour

Remove from the heat and allow to cool.

50 g granulated sugar

over the biscuit mixture. Mix together

Gently pour the cooled mixture over the

375 ml whipping cream

by hand until the biscuits are sticky

set cheesecake and place back into the

jelly topping

enough to be pressed into shape.

refrigerator to set the topping.

8 ml granulated gelatine

3. Prepare a mould with baking

125 ml pomegranate juice

paper and press in the biscuit base.

50 g granulated sugar

Place the base into a 180째C oven for

Recipe developed by Chef Susina Jooste, the director of The Private Hotel School in Stellenbosch.

the gelatine and sugar have dissolved.

70 Love is in the air... so get outdoors and charm your loved one. To ensure that you have the perfect picnic, GINJA has put together some tips and tricks for unforgettable memories.

basket case

Picnic tips &

best picnic spots There is something liberating about walking out into an open field, unfolding a blanket and laying out a picnic for two or more; the grass underfoot and breeze through your hair is the perfect way to enjoy a warm summers day with those you love. Here are some of our tips and tricks... 1. Find the perfect location. Choose from grassy plains to spread out your blanket to already-set-up picnic tables. If the grass could possibly be wet, be safe, pack a plastic tarp. 2. Build your picnic. Not everything has to go into a basket - glass jars are incredibly handy to keep things together – just ensure that your goods are kept cool in the warm months. Think finger foods; cold meats can be added to almost anything, fruit like grapes and berries, veggies like baby carrots and celery with a hummus dip, cheese and crackers (brie and camembert won’t go greasy in the sun) and the ever trusty sandwich. For dessert, make sure that your food won’t melt or go bad in the heat, think of things like brownies or fresh fruit skewers. 3. Stay hydrated. Have plenty of water and juice especially if you have kiddies running around. If you are having wine, don’t forget the bottle opener. 4. If your location is completely in the sun, you might want to consider taking something along for shade. Alternatively pack the sunscreen. Finally, remember the whole reason behind a picnic is to sit back, relax and enjoy the food and the company.

Johannesburg Walter Sisulu Botanical Gardens A popular venue since the 1800’s. For nature enthusiasts there are a breeding pair of majestic Verreaux's that Eagles nest on the cliffs alongside the waterfall.

Durban Mitchell Park Zoo Durban’s only zoo is home to various small animals. The perfect location to keep the kids entertained while enjoying a day appreciating nature’s splendour.

Cape Town Kirstenbosch Gardens Nestled at the foot of Table Mountain, this worldrenowned Botanical Garden is famous for its sheer beauty, making it one of the most stunning venues for your loved one.

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FROM FARM Wimpie Wethmar, in 1965 at the age of 17, bought his first four cattle, which he later sold for a profit which kindled his passion for producing beef. After completing Matric he decided to join up with Mr Chalinor who offered him a permanent position on the chicken farm, with a few conditions. Wimpie would continue with the cattle as long as Mr Chalinor was able to partner with him. In 1969 Chalmar Beef was born and has since grown from feedlot into dynamic new concept in beef production. In 1976 Wimpie Wethmar bought the Chalinor 50% stake in Chalmar Beef (Pty) Ltd to become the sole owner. Through hard work, a passion for cattle and an entrepreneurial spirit Chalmar Beef has grown to become one of the most trusted and sought after beef suppliers to restaurateurs, premium butchers and chefs throughout South Africa. Today the trademark of Chalmar beef is known for superior quality, tenderness, and a satisfying taste experience. A superb culinary experience that has placed this unique company right at the top of the beef producing industry. When itâ&#x20AC;&#x2122;s newly designed and built abattoir and de-boning facility opened for business in 2003, Chalmar Beef became fully integrated and was duly awarded the prestigious Abattoir of the Year Award by the Department of Agriculture, Conservation, Environment and Land Affairs (Gauteng). They have since won this award another eleven times. Sadly the founder passed away in July 2014, but his business legacy shall continue through the hard work of his dedicated family and staff.

n ow r s i B rse u cq ndo f Ja e e Be y ef l h d C ar ou lm r a p Ch

to fork

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Chef Jacqui Brown and Chalmar Beef are teaming up over the next six editions to bring you must-know infographics on the various cuts of beef as well as recipes for each cut. Follow us through the series and learn your way around everything from topside to ribs.

e d i s p To Cuts

For more recipes visit www.ginjafood.com and www. chalmarbeef.co.za

VERSATILE, GIVING YOU MINCE, CUBES, prego STEAKS,

espetadas AND ROASTS. Compared to other cuts that come from the hindquarter, topside proves to be one of the more tender pieces of meat, as well as one of the leanest. Similar to rump, topside can be made into a beautiful roasted boneless joint or alternatively cut into steaks. Best served rare to medium-rare, topside can be easily served in thin slices as there are no bones. Topside makes for excellent pot roast, the steam keeping the cut moist as it cooks leaving you with a dish that is both tender and succulent. As with most cuts of meat, take the time to age this prime section. Prepared with a good edge of fat, topside proves to be an excellent piece of meat.

INGREDIENTS 650g Topside beef 250g oak smoked back bacon 2 eggs beaten with a fork 1lg giant garlic 1 shallot finely chopped Vine tomatoes Seeded burger buns Olive oil Salt Black Pepper 4 red onions sliced 2tbl balsamic reduction 70g butter Butter lettuce Homemade mayonnaise 1. Preheat the oven to 180 degrees celsius. Using a mincer, mince the topside beef and bacon and set aside. Place the chopped shallot, garlic, chopped rosemary and vine tomatoes in a baking tray, drizzle with olive oil and season with salt and pepper. Roast until tender (about 15 min) 2. In a pot place the red onion slices, butter, some olive oil, balsamic, sugar and black pepper. Turn on to a low / medium heat and allow softening slowly.

Taking the minced bacon and topside beef, add salt and black pepper (do not be shy with the black pepper. You can even add some paprika or finely chopped red chilli at this point.) Mix well with your hands adding the chopped roasted shallots, garlic, rosemary and the beaten eggs. Only add enough eggs to combine the mince mixture. Prepare a baking tray by lining it with baking paper. Mould mince into burger patties, layer onto tray and refrigerate for approximately 30min. 3. When they are well chilled, fry in some olive oil until done. I like mine medium! 4. Prep your bun with homemade mayo, caramalised onions, lettuce and roasted tomatoes. Add burger patty and serve with twice fried homemade chips. What a winner!

Oak Smoked Back Bacon and Topside Beef Burger

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TOPSIDE IS SO

3 men 1 kitchen

& 200 bucks The challenge: Cook an edible gourmet 3 course valentine's meal for 2 on a shoe-string budget

“ if I had to have a theme song I think it would have to be “I’m going slightly mad” by Freddie

Mercury and David Bowie.

DRAP W E ANDR

R8.9

n 95 kori R16. amp t s h 9 Lion moot R8.9 on s s t r Robe .75 R0 ots n r e r e a 9 C gr R9.9 ans n be a i d 2 In R8.3 ry cele p u 99 So R14. s n o 0 Lem R3.5 a y a 9 Pap R1.3 c i 9 Garl m R8.4 s ja e o t 1 Toma ’s R2.0 gs 6 e eg g r a 99 l R14. s n l 9 Onio 250m R5.9 eam r C h s e 60 Fr 50ml R35. lk 2 i m s 2 F/C Chop R0.9 oin L b Lam ey 7.00 Kidn d R a s e ’ r b tb Lam swee and s n 87 Brai 148.

TAL:

A: Two kitchen disasters! One was we were doing Bheki Cele’s wedding and a huge wall collapsed with a whole set of baby mambas that had been running into the centre of his marquee and needless to say I didn’t tell anyone and I just carried on with the function. The other one is that being ADHD I tend to burn things often, so I am quite well known for caramelised and smoked food. Q: If you could have a theme song whilst cooking, what would it be? A: Unfortunately, in the restaurant, the waiters play the most horrendous music, we start off where they come through and we start singing a particular song so the whole day you are stuck with singing something like “My Pineapple” or something equally hideous in your head. It’s a competition we play every day. So therefore I try not to think of any theme songs. But if I had to have a theme song I think it would have to be “I’m going slightly mad” by Freddie Mercury and David Bowie Q: Your ultimate Valentine’s tip that is guaranteed to make your partner swoon A: Prepare everything beforehand. Keep it a wonderful surprise. Don’t let them know that you have slaved. They must come there totally relaxed, maybe a picnic out on a field. Go round the corner and make sure that the homeless person hasn’t stolen your picnic basket, but essentially a nice wonderfully relaxed time, it’s about spending time with the person and not in the kitchen.

food

Q: What is your biggest kitchen disaster?

food

“ My supper club mates are an exciting bunch to cook for. It

always gets very interesting! Q: Who is the most exciting person you have cooked for? A: My supper club mates are an exciting bunch to cook for. It always gets very interesting! · Q: What is your best/worst feedback from your wife? A: My wife is always tactfully complimentary about my food. I think she loves me! · Q: Your ultimate Valentine's tip that is guaranteed to make your partner swoon A: Cook a special meal at home for your valentine and add great music, candles and fine wine to close the deal!

BRUCE PERRY

raw almonds

R9.99

large eggs 6â&#x20AC;&#x2122;s

R8.99

Shopping bag

R0.39

English cucumber

R8.50

Baby marrows

R7.62

Cauli flaurets

R8.99

Full Cream 250ml

R15.99

Yellow peppers

R7.28

Vine tomatoes

R6.99

raw macadamia

R11.99

Lemons R10.86 Ginger (fresh)

R4.37

Garlic (fresh)

R2.28

Red onions

R1.89

Shallot bunch

R6.99

Lettuce R7.99 TUNA

TOTAL:

R72.30

R198.41

Xa Gian nthos nako poul os Milk

choc 80gr ny R10. 99

Alba Cash

y ba r

ews

R10.

raw

Avos

Baby Cher

R6.6

marr

R8.9

ries

Chic

ken

Chil

lies

R3.24 R11.

fill

ets

R33.

gree 45 n e Br R 0.18 ead Indi an b R7.9 eans 9 gree Lanc n ewoo R0.5 d Cr 1 eam Chee Lemo se R2 ns 9.99 Herb s as R3.9 sort 6 ed Trou t fi R 29.9 llet 8 s sm oked Shop R4 ping 1.40 bag Whit

TOTA

R0.5

R199

.77

food Q: Which talent would you most like to have but do not possess? A: A musical instrument, all of them! Q: If you could read anyone’s diary whose would it be? A: Brigit Jones’ – because I haven’t watched the movie yet

“

Q: Your ultimate Valentine’s tip that is guaranteed to make your partner swoon A: Well, what I did was I told my (now) wife that I was taking her out for her birthday and I proposed to her.

i was nervous enough having 3 men take over my kitchen... and then out

came the blow torch, closely followed by the fire extinguisher. So I poured myself another glass of champagne. - Chef Jacqui Brown

METHOD 1. Pre heat oven to 190째C. 2. Line a 25cm x 37.5cm (approx) Swiss roll tin.

INGREDIENTS 180 g sugar 4 eggs, separated 5 ml vanilla 120 g Snowflake cake wheat flour 5 ml Snowflake baking powder 200 g smooth apricot jam 1 ml salt Icing sugar (optional) cup of raspberries

3. Sift the sugar. Separate the eggs, placing the yolks in a large bowl and the egg whites in a very clean large glass or stainless steel bowl. Beat the egg yolks until light gradually adding the sugar and continue beating until light and creamy. Add the vanilla essence. 4. Sift the dry ingredients together and add the flour gradually to the egg mixture and beat the batter until smooth. Whip the egg whites with the salt until stiff but not dry and fold them lightly into the cake batter. 5. Bake for 13 minutes, unmould on to a clean cloth which has been dusted with sifted icing sugar, trim off any crusty edges and roll. Place on a rack to cool. When cold, spread with the jam or filling of your choice and sift the icing sugar on the Swiss roll to serve.

Vanilla Swiss Roll

A sweet treat whipped up by Chef Jacqui Brown

#bakehappy

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Giving kids a

healthy character

junior Beau Coffron and Corinne Sanders share their insight and tips on how to make healthy food fun and the importance of nutritious meals for your kids.

blog. For the most part they can be

LUNCHBOX DAD

kids, a full-time job, and live in

My name is Beau but people also

the San Francisco Bay Area. I have

know me as “The Lunchbox Dad”. My

been featured across various

goal is to help you make lunchtime

media platforms, and was even

fun, connect with your kids, and show

awarded Reader’s Choice Top Food

parents products that make their

Blogger by Babble.com. My daughter

busy lives easier. Each week on my

and I have often been on TV and radio

blog LunchboxDad.com you will find

sharing useful products with families

creative recipes, funny pictures, and

and teaching them how to make

my thoughts on parenting and life in

creative lunches.

assembled with common tools you probably already have around your kitchen – I mainly use a sharp knife, toothpicks, and a cutting board. I am a married dad with three

general. I started off making these fun lunches as a way to show my daughter that I was thinking about her while she was in school, now I make her these surprises every Monday which we call “Fun Lunch Monday” in our house. Each lunch is based on a movie, book, or TV character that she is interested in at the time. I try and make the lunches as healthy and balanced as possible, however, every once in a while I put in a treat. Many of my lunches take around thirty minutes to make and I post the ingredients and directions on my

junior

NUTRITION ADVICE FROM CORINNE As a parent you are responsible for teaching your

M BEAU O FR Tips un

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children and equipping them with the skills and knowledge to have healthy bodies so that they can live life to the fullest. Children are like sponges and soak in everything, learning from the examples that you set. You are responsible for what goes into your trolley, grocery cupboards and fridges. You are responsible initially for preparing their meals and ultimately forming their good or bad eating habits and mental relationship with food. The importance of Nutrition Nutrition is the process of getting food into your body and using it as raw material for growth, fuel for energy and providing many other extra “little helpers”, vitamins and minerals that keep your body healthy and functioning properly. Nutrition for kids is based on the same principles as nutrition for adults.

Everyone needs a well-balanced diet that includes all food groups to provide all the necessary nutrients. There are three main food groups broken down into carbohydrates, protein and fats. It is important to note that there are good and bad options within these food groups. No food group should be cut out of a childâ&#x20AC;&#x2122;s diet because apart from supplying them with the energy and allowing healthy growth, it also supplies essential vitamins and minerals to help the body function and develop properly. Carbohydrates are the bodyâ&#x20AC;&#x2122;s first source of energy. For kids over 2 years old, a healthy balanced diet should include 50-60% calories consumed from carbohydrates. The key is to make sure that the majority of these carbohydrates come from good food sources and added sugar in their diet is limited. Good sources of Carbs are, for example, whole-grain cereals such as rolled oats, brown rice, whole-grain

breads, fruits and vegetables, and low fat diary. Bad options are white refined flours- bread, pasta and rice. Store bought chips and sugar coated cereals. Protein can be found in a number of different foods that most kids find appetizing, making it easy to entice them to eat. The body breaks down the protein into amino acids which are then used to build and repair various parts of the body. Your muscles contain protein and you need to replenish that protein through your diet. Protein is also needed for various components of the body like

â&#x20AC;&#x153;

your immune system, hormones, nervous system and organs. Good sources of protein are found in dairy, lean meat, poultry, eggs, beans, grains and vegetables. The main thing to note here is that you should choose lean cuts of meat protein and then the best methods of cooking like baking, steaming and grilling. Just like Carbohydrates, fats have also been accused of being `badâ&#x20AC;&#x2122;. Too much fat can be a

As a parent you are responsible for teaching your children and equipping them with the skills and knowledge to

have healthy bodies so that they can live life to the fullest.

bad thing, but certain kinds of fat are actually good for us and are an important part of a healthy diet. Getting enough healthy fats is essential for growth & development. Young kids, in particular, need enough of them in their diet to help the brain and nervous system develop normally. Besides supplying fuel for the body it helps absorb vitamins, building blocks for hormones, insulates all nervous system tissues in the body and helps to feel full so that you are less likely to overeat. Good sources of fat are avocado, raw olive oil, nuts, and omega 3 fatty acids found in oily fish like tuna and salmon.

junior The bad kinds of fats are usually found in processed

you eat and not eat mindlessly. Teaching your kids

foods, take-outs and sugary junk foods.

to eat what nature intended and to consume more natural, whole foods as opposed to boxed or packet

Ensuring that kids get a balanced, nutritious diet isnâ&#x20AC;&#x2122;t

processed sugary junk foods is a good starting point.

as hard as it seems. Simply make good choices, you

Having said that, it doesnâ&#x20AC;&#x2122;t mean that they canâ&#x20AC;&#x2122;t

can plan ahead and prepare meals the night before

enjoy baked goodies every now and

and encourage your children to play outdoors. Keeping

then, as there are now many healthy

active daily is just as important as the food they eat in

alternatives like some of the

order to maintain good health and development.

recipes featured in Ginja Magazine. Alternatively checking

I have found that so many people have forgotten

food labels is key to choosing

the fact that what you eat is ultimately what you are!

wisely what goes into their little

You need to be more conscious and aware of what

growing bodies.

Discover the on-the-go solution to fuel your morning! Introducing BAKERS® Good Morning Breakfast Biscuits Breakfast is an important meal to start the day, energising the brain and body for the busy day ahead. Yet 40% of us skip breakfast due to time constraints and busy lifestyles. Although a trend in Europe, the habit of eating biscuits for breakfast is new to South Africans. With more than 160 years of baking expertise, the Bakersman has created a new Breakfast Biscuit. Discover BAKERS® Good Morning Breakfast Biscuits, an on-the-go solution to fuel your morning. These delicious biscuits are packed with energy and are a source of fibre with four cereals, namely wheat, barley, oats and rye. The newly launched BAKERS® Good Morning Breakfast Biscuits are great for breakfast eaten ‘on the run’ or popped into

lunchboxes for an anytime snack. They are available in a 300g carton, conveniently packed in 6 x 50g stay-fresh sachets. Everyone in the family can now enjoy BAKERS® Good Morning Breakfast Biscuits every day. Available in three tasty flavours: Milk & Cereals Chocolate Mixed Berries So say goodbye to skipping breakfast and hello to BAKERS® Good Morning Breakfast Biscuits. Available from all leading retail outlets nationally at the recommended selling price of R24.99.

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Win 1 of 7 hampers valued at R700 each. Scan this QR code to enter or visit www.ginjafood.com/competitions To enter any of the GINJA Food competitions, participants must be over the age of eighteen (18). South African residents only. Competitions close 10 April 2015. T's & C's Apply - http://www.ginjafood.com/terms-conditions/

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Cabernet and Cinnamon Poached Pe a r s w i t h M a r s a l a S a b a y o n Ingredients 4 pears 2 cups water 1 cup cabernet sauvignon wine 1/2 cup icing sugar 1 stick cinnamon 1 lemon 4 egg yolks 1/2 cup caster sugar 1/2 cup marsala wine or any fortified or sweet wine or sherry Method 1. Pour water, wine and sugar into saucepan and stir until the sugar is dissolved. Peel pears carefully, leaving stem attached (squeeze lemon over each pear once peeled to prevent it from browning). Cut the bottom of each pear flat so it will present standing up later. Place pears in liquid in saucepan along with the cinnamon (you may need to add more liquid depending on the shape of your pot, alternatively weigh it down with a mixing bowl to keep them submerged). Place the saucepan on high heat and bring it to the boil then reduce the heat and simmer for 15 minutes, gently turning pears

occasionally. 2. Remove the pears from the poaching liquid and transfer to the fridge. Meanwhile add a few more tablespoons of sugar to the liquid and place it on med-high heat and reduce it by 3/4â&#x20AC;&#x2122;s, so it is slightly syrupy when chilled. 3. When you are ready to serve bring the pears and syrup back up to room temperature. Portion the syrup amongst 4 bowls and set a pear in each then proceed on with the sabayon prep. 4. Place a saucepan with about 2cm water in it on high heat to boil, and reduce to a rapid simmer. Place the egg yolks in a large mixing bowl and add the sugar. Whisk until the yolks and sugar are thick. Place the bowl on top of the simmering water and whisk vigorously until the mixture starts to become even thicker and almost double in volume. Add the marsala (or substitute) and continue whisking vigorously until the mixture is thick and very frothy. 5. Pour a little on each pear and serve immediately.

as Gl ed ost Fr s

Easily create a modern and chic kitchen space with a bit of frosted glass. Design a fun pattern in the frost for an even more unique and professional look. Glass can be just as effective as wood in concealing messy shelves behind cabinet doors, while giving your space a more modern and spacious presence. Wood encloses a space, while glass allows it to become open and inviting. Transform your current glass with frosted glass spray paint or adhesive film, or go for a more permanent solution by purchasing panes of etched glass from a professional studio.

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Over time, varnished wood loses its shine, becomes damaged by spills and scrapes, and begins to affect the overall appearance of your kitchen. Give your kitchen a makeover in one weekend with a new coat of varnish on those old cabinets! Such a simple and economical project can have your kitchen looking brand-new in no time. Easily put a top coat over lacquer, polyurethane, or other types of varnish, to give your space a new shine. We have a team of décor professionals waiting to assist you in your renovation!

selected branches, where their in-store decorators can assist you to choose from local and imported fabric ranges. The Shave’s creative team in collaboration with their trend analyst continually monitors emerging trends and changing customer preferences, visiting local and international exhibi-

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well-priced decor items. Don’t Turn your everyday kitchen appliances into part of your modern décor! Get rid of the jar full of wooden spoons in favour of a clever wall hanging rack - this will help organize your kitchen, clear your counter space, and make your space instantly more inviting.

forget that your friendly Shave team is always available to help you with any queries that you may have. Pop into to Shave Paint & Décor shop for the best in products, price and advice.

be creative In an era when recycling and salvaging common everyday items to reduce our carbon footprint are all the rage, it makes perfect sense to take a look at the items around you and find ways to give them new life. Enter the wine bottle. This loyal supporter has so much more to offer than just a glass of wine at the end of a long day.

Design and image by Unbottled Decor

drinks

wine not

So whether you’re looking for some unique home décor and garden, let GINJA Magazine inspire you to look at that humble bottle of wine in a whole new light. Gather up some Mod Podge, a collection of your favourite assorted embellishments, and pour yourself a glass of vino as you browse through this great collection of craft items to make with wine bottles. From your living room to your garden, these wine bottle

Design and image by Moonshine Lamp

accents or adding some colour and texture to your home

Turn wine bottles into colourful vases, wind chimes, and even colourful tea light holders. With the right tools and a few extra items you can transform wine bottles into a chandelier of multi-coloured lights, reflecting the bottle’s beautiful glass hues. Having a large variation of coloured

100

Design and image by Elle Furch Decor

crafts can help add beauty and charm to your décor.

“ Design and image by Michelle McCarville

Having a large variation of coloured wine bottles opens up a whole new avenue of ideas

and possibilities with what you are able to create. wine bottles opens up a whole new avenue of ideas and possibilities with what you are able to create. Paint them, etch them, or merely illuminate them. Not only can the wine bottle create many craft projects, but the leftover corks can also be used to create cute party favours, home accessories, and even functional bulletin boards to help keep you sane and organized. Since you can’t craft with wine bottles until you pop the cork, include a few clever wine cork crafts on your to-do list as well. Even if you don’t drink wine, you can find

Design and image by Groovey Green Glass

bottle corks at almost any craft supply store…so there’s no excuse not to get your DIY on! To get more handy tips and our how-to guide on making great DIY wine bottle and cork crafts that are decorative, useful, and earth-friendly for your home or for a loved one, have a look on our website www.ginjafood.com!

101

Oh casanova! Tsogo Sun's Executive Chef David van Staden shows us the naughty side of this delicious treat

102

to give homage to one of history’s reportedly great

only ever linked to absolute passion, pleasure and

lovers… yes the Rough, the confidence trickster,

desire. Chocolate, in my opinion, is indispensible in

the thief and most importantly the world's biggest

any modern kitchen and essentially a blank canvas

playa…. Casanova….who apparently preferred

for any serious chef.

drinking chocolate to champagne, I suppose when

food

Special stories written, memories created and

sober, one can perform way better. He roamed the Chocolate can be traced back to approximately

streets of Venice, which was the most important

1900 BC to the Aztec’s, where it was believed

European trading gateway, and a melting pot

that Cacao was a gift from the Gods’ in their

of cultures and more importantly Oriental/Euro

case “Quetzalcoatl” who was to them the God of

flavours, which has inspired me to create my

wisdom. It was also said to have Aphrodisiacal

valentine's treat which has incorporated both

properties, as I am sure a certain infamous ruler,

chocolate, Turkish delight and just to hold it all

‘Montezuma’ believed so as he had a harem of

together, rose water marshmallow.

600 ladies and reportedly drank up to 50 cups of chocolate each day, no doubt in a quest to keep up. I have to wonder if he ever succeeded, as there are no historical references to the contrary.

VALENTINE'S DELIGHT

Chocolate was highly treasured by the Aztec society and was reserved for priests, warriors and nobility. Some of the ways the Aztecs drank cacao was to grind the beans, add wine and surprisingly

Easy Hard

chillies, to make a hot or cold frothy and bitter/ spicy beverage called chocolátl. It was also thought

makes: 36

to have stimulating and restorative properties….

Prep Time: 4 hrs 30 mins

hey they were right, thank you clever Aztecs!

Cooking Time: 40 MINs

The bitter drink was first introduced to Europe by the Spaniards in 1528. However, it was not until

Ingredients

1876 that cocoa powder and cocoa butter was

TURKISH DELIGHT

separated, then milk and sugar combined to create

525 g castor sugar

what we now know as chocolate. This all done by

125 g liquid glucose

too many clever people using too clever methods,

170 ml water

any of which would probably not make great

120 g corn flour

reading, so I will abstain.

150 ml water 20 ml rose water

Seeing that it is nearing Valentine's Day, I feel I have

pinch pink food colouring

103

food

100 ml water

half Icing Sugar and Half Corn Flour,

25 g gelatin

and cut to the size you need with a

MARSHMALLOWS

hot knife. For this use, cut into very

120 ml cold water

small dices. There will be quite a

21 g leaf gelatine

lot left over….. never a waste in my

20 ml rose water

house….or should I say more on the

220 g glucose

waist.

400 g sugar

7. Increase or decrease the Gelatin

120 ml water

depending on the texture you need.

GANACHE 100 ml cream 200 g dark dhocolate

MARSHMALLOWS

1. Soak the Gelatin in the cold water and leave to bloom for about

TURKISH DELIGHT

1. Place the Sugar, Glucose and

10 min.... then place into a mixing machine with a whisk attachment.

Water in a pot and on a low heat,

2. Boil the other water, Glucose

leave to simmer until the sugar has

and sugar in a pot until it reaches

dissolved, then bring to boil.

110˚C.

water and food colouring into a

slow, pour the hot sugar mixture

smooth paste.

down the side of the machine, and

2. Mix the corn flour, water, rose 3. When the syrup has reached 115˚C (soft ball), slowly pour into the Corn Flour mixture, it will thicken into

3. Now whilst the machine is on slowly whisk for about 5 min, then speed it up until the mixture is high and creamy.

stove and keep stirring for about 2

4. Fold in the diced Turkish delight. 5. Pipe or mould your marshmallows

min…. take care not to let it stick to

whilst the mixture is still warm.

a strong paste, return to a moderate

the bottom of the pot, then remove from the stove.

GANACHE

and leave it to “bloom”, then add to

from the stove and add the chopped

the still hot Delight mixture and stir

chocolate then stir until smooth.

4. Soak the dry Gelatin in cold water 1. Boil the cream, then remove until incorporated.

5. Whilst still hot, pour into a

104

2. Leave to cool then pipe onto the

ready set Marshmallows.

shallow pan that has been well

3. Leave to set again, then dip the

sprayed with “Spray and Cook” leave

bottom of the Ganache bit and a

to cool.

little of the Marshmallow into Dark

6. When set, dust with a mixture of

Chocolate ….. Born up a tree.

Chocolate, in my opinion, is indispensible in any modern kitchen and

essentially a blank canvas for any serious chef.

A few more interesting foods you may want to try on Valentine’s Day.

For me most things romantic naturally leads to

There is such an absolute fascination in all

Casanova who apparently pleased 122 suitors,

things sexual and naturally anything that could

he must have really achieved, because they are

increase ones impression or image of been a

still talking about him today.

our above mentioned, aspired king of romance,

sexual leader, why not link it too food… its legal, cool, and we can do it in public. Aphrodisiacs

Asparagus

have always intrigued us, foods that could make

Nicholas Culpepper a British Herbalist wrote

your lover weak in his knees, that could unlock

that Asparagus “stirs up lust in man and

the doors to uncontrollable passion, increase

woman”. In fact, in 19th-century France,

the libido and turn you into an irresistible sex

prenuptial dinners for bridegrooms consisted

God. Whether these claims are true or simply

of three courses of asparagus. Rich in folic

a myth, when you believe in something so

acid, that helps in the production of histamine,

desperately, faith makes even tall claims come

which aids both sexes in having orgasms. I

to life.

Looove Asparagus.

Searching the net I found some reasons that

Almonds

have given some ingredients there “power

Regarded as symbols of fertility for almost

Food” Status.

time immemorial, it is also believed that almonds, or rather the fragrance of these

Chocolate

dried nuts, aroused passion in women.

The dark variety, not the one made from milk

Yummm Marzipan!

and cocoa – was once considered food for the Gods. It contains Theobromine, an alkaloid

Avocados

that stimulate the production of serotonin –

The Aztec name for the avocado tree

also known as the “feel good chemical”. More

“Ahuacuatl” which means the “testicle tree,

responsible for your euphoria and subsequently

In some cultures it was associated with the

your addiction is Phenylethylamine, this is a

desirable voluptuous shape of women while

chemical naturally found in the body that is

the Aztec looked up at avocados hanging in

similar to amphetamine. It creates feelings of

pairs and decided that it reminded them of

giddiness, attraction, euphoria and excitement.

male testicles, Ummm OK.

Researchers believe Phenylethylamine causes the brain to release Mesolimbic dopamine in

Oysters

the pleasure centers of the brain, which peaks

There is scientific backing for this, raw oyster

during an orgasm. This may be why some

is a rich source of zinc, which is responsible for

women report to prefer chocolate to sex. So

increasing the production of testosterone and

Ladies eat more Chocolate, but please don’t be

sperm in the body. The end result? …Increased

selfish, share it with your partner.

libido?

105

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107

ask a

chef

Jodi-Ann Pearton

Chef Jodi-Ann Pearton, owner of The Food Design Agency, answers some of our readers' kitchen queries. Q: Please can you tell me what is the proper way to cook lamb? I have always been told it has to be well done but now I see on cooking channels that rare is the way to go? â&#x20AC;&#x201C; Dawn Wallenkamp A: As with all meat there are certain factors to take into account when selecting the correct temperature / doneness to cook your lamb to. First and foremost, your personal preference. If you do not like the flavour, texture or colour of rare lamb then there is certainly no point in cooking it like that. The second thing to take into account is the cut of lamb it is and what kind of cooking method is best suited to it. For example lamb shanks, which are full of sinew and tough meat, are best slow roasted or braised so that they become tender and the tough tissue breaks down, whereas lamb loin chops are tender and delicious and are fabulous for grilling and serving rare or medium rare. To answer your question â&#x20AC;&#x201C; there is no right or wrong, it is about what you enjoy eating and what cut of lamb you are utilising.

108

food Q: What is the most flavourful, quick sauce to create

and then allow them to dry COMPLETELY before packing

for plain old pasta? – Carryn Paikin

them away. Do not use poor quality wooden boards

A: Personally I believe that an easy tomato reduction

but rather invest in a few excellent quality professional

with fresh basil is always a winner – take 2 tins of

boards that are designed to be utilised and cleaned

chopped tomatoes and simmer them over medium heat

effectively.

with 1 Tablespoon of crushed garlic (and a little chilli if you like) in a saucepan until they reduce by 2/3 and

Q: What is the one thing that you have to have in the

become thick and deep red. Season with 1 tablespoon

kitchen? – Leanne Savon

of sugar, salt and pepper to taste. Serve with pasta

A: Personally I believe that one needs (other than a

garnished with a big handful of fresh basil.

brilliant, sharp knife set) a microplane – it is superb for grating lemon zest, nutmeg, ginger, garlic and chocolate

Q: How can I keep my utensils well sterile? i.e. the

easily and effectively and is such fun to use. I cannot live

cutting board, that's what I'm worried about the

without mine.

most. Thank you! – Ntomboxolo Skosana A: Soak your boards in disinfectant at least once a week

Q: Do you think that imported ingredients as opposed to locally produced ingredients are of better quality or make a difference in your cooking? – Sierra Cole A: I think that local is always better for many reasons – they generally have a lower carbon trail, if sourced well they are fresher, more seasonal, cheaper and have less packaging (of course this is a generalisation but you need to put some effort into procuring your ingredients). Local ingredients also support the local economy and communities and if we all create a demand for RSA produce more and more great product would be retained here. Of course home grown ingredients are the very best but not everyone is in a position to grow their own. Do you have a question that you have always wanted to ask a chef? In every issue you can look forward to having your questions, flops and wives' tale mysteries, answered by a professional Chef. Send your question to press@ginjamedia.com and you could win if it is published

109

food

Jodi-Ann Pearton shares some of her delicious recipes. EASY | serves 4

GINGERBREAD

house

Prep Time: 30 MINS Cooking Time: 1 hr 40 MINS

Ingredients 4 duck leg and thigh portions 1 bulb garlic, peeled and crushed 5cm ginger, sliced

2. Remove the fat from

2 red chillies, sliced

the pan leaving about 1

2 stalks lemon grass, bashed

3. Add the garlic, ginger,

1 cinnamon stick

star anise, cinnamon stick,

1l fresh orange juice

red chilli and lemongrass.

1 Tbsp brown sugar

Fry until fragrant.

4 Tbsps fish sauce

4. Add in the duck and

1 tsp freshly ground black

pour in the orange juice,

pepper

fish sauce, brown sugar and

3 spring onion, white and

pepper. Bring to the boil

green part separated, leave

and reduce heat to allow

white part about 5cm in

to simmer for about 1 hour,

length, thinly slice green part for garnish.

1. Place duck pieces skin

110

tablespoon in the pot.

5 star anise

covered.

5. Then remove lid and allow to simmer for 30 minutes.

side down in a large pot.

6. Add the white part of

Slowly render fat over

the spring onion and leave

medium heat until the skin

to simmer for a further 10

has browned. Brown the

minutes.

other sides as well. You may

7. Season to taste and stir

have to do this in batches,

in the thinly sliced green

donâ&#x20AC;&#x2122;t over crowd the pot.

part of the spring onion.

DUCK WITH ANISE & CHILLI braised in orange juice

food

MINTED BEETROOT SALAD

with spicy cumin butter beans

EASY | serves 4 Prep Time: 20 MINS Cooking Time: 1 hr 20 MINS

Ingredients

a baking sheet until tender about 1 hour.

3. Allow beetroot to cool in the foil package, about 20 minutes.

Minted Beetroot

4. When beetroot are cool

1 Tbsp lemon juice

enough to handle, peel them,

1 tsp ground cumin, toasted

discarding of the stems and

½ tsp salt

roots.

¼ tsp black pepper

5. Cut each one into 1.5cm

2 Tbsps olive oil

wedges.

3 medium beetroots, trimmed

6. Toss the beetroot with the

1/3 cup fresh mint, coarsely

dressing and stir in the mint

chopped

just before serving.

butter Beans

7. For the butterbeans:

1 tin butter beans

preheat oven to 180°C.

50 g plain flour

8. Drain the beans and rinse

½ tsp salt

well.

1/8 tsp cayenne pepper

9. Place the flour, salt,

1/8 tsp ground cumin

cayenne and cumin in a bowl

4 Tbsps olive oil

and whisk together, it will

1 clove garlic, crushed

have the consistency of a

25 g coarse brown sugar

thick paste.

Freshly ground black pepper to taste

1. Stir together the lemon juice, cumin, salt and pepper in a medium bowl. Stir in the

10. Stir in the crushed garlic, sugar and black pepper.

11. Toss the beans well in this mixture and spread them out over a greased baking tray. Spread the beans evenly.

oil and let stand while you

12. Place the tray in the

roast the beetroots.

oven and roast for about 35

2. Preheat oven to 220°C,

minutes until the coating is

wrap beetroots in tin foil,

lightly brown. Serve warm

double layer, and roast on

with the beetroot salad.

111

food

out! veg

Gluten-free and vegetarian recipes

Some of the latest foodie trends to take the world by storm come with a catchy phrase

like "meat-free Mondays" or labels along the lines of "gluten and wheat free". We are all being made aware of the effects our lives have on the environment and our bodies, and how we can live a greener healthier lifestyle. Here are a few recipes to making delicious and nutrtious vegetarian dishes as well as figure-loving gluten and wheat free meals to have guest coming back for more

Pistachio & Almond Slices easy | makes: 40 squares Prep Time: 10 mins Cooking Time: 35 MINs

Ingredients 160 g almonds, roasted 140 g unsalted shelled pistachios, roasted

112

240 g icing sugar 1 egg 2 egg whites 110 g flaked almond

1. Preheat oven to 170°C. Grease a 20cm x 30 cm rectangular pan; line base and long sides with baking paper extending paper 5cm over sides.

2. Process almonds and pistachios until

fine. Combine nuts and sifted icing sugar in medium bowl; stir in egg and egg whites.

3. Sprinkle half of the flaked almonds over

pinch salt ¼ cup water

base of pan. Drop spoonfuls of mixture over

2 eggs

nuts; carefully spread mixture over nuts with

3/4 cup corn kernel

a spatula. Sprinkle with remaining flaked

1/3 cup spring onions, diced finely

almonds, press down slightly.

coconut oil for frying

4. Bake about 30-35 minutes. Cool slice in pan before cutting.

To serve Orley Whip, whipped a few rosemary sprigs

1. Sift flours and spices into a medium bowl.

corn fritters

In a separate bowl whisk together water and

easy | SERVES: 2

the flour bowl and mix well to combine. Add

Prep Time: 15 mins

corn and spring onions. Mix well.

Cooking Time: 6 MINs

Ingredients

eggs until well combined. Pour mixture into

2. Heat about 2 tablespoons coconut oil

in a large skillet over medium heat. Using a spoon, ladle the batter into the hot oil,

Corn Fritters

flattening out into rounds. Cook for 2-3

1/8 cup coconut flour

minutes on each side. Flip carefully and

1/8 cup white rice flour

cook for another 2 or so minutes, or until

½ tsp gluten-free baking powder

browned.

½ tsp cayenne pepper

3. Serve hot with a dollop of Orley Whip and

½ tsp ground cumin seeds

garish with Rosemary.

113

Mock Parmesan & Poppy Seed Crackers

and continuing to roll while adding more flour as needed if the dough sticks. Stop rolling just short of 5mm thick. Sprinkle the dough lightly with the poppy seeds and flaky salt and continue to roll just to embed the salt

easy | makes: 350 g OF CRACKERS

and seeds into the dough. Cut into

Prep Time: 130 mins

strips about 5cm wide and poke the

Cooking Time: 20 MINs

strips evenly in several places with the

Ingredients

tines of a fork. Using both hands, pick up either end of each strip carefully

1 cup Gluten Free flour, plus more as

and lay it down on a baking tray. Bake

needed

for 15 - 20 min until the crakers begin

1 cup cornmeal

to brown and become crisp, keeping in

1/2 cup lightly packed Mock Parmesan

mind that the crackers will continue to

Cheese

crisp up as they cool. If they donâ&#x20AC;&#x2122;t crisp

3 Tbsps cultured butter or store-bought,

up properly after they cool slightly, you

softened

can put them back in the oven for a few

3/4 tsp salt

minutes.

2 Tbsps poppy seeds

4. Let the crackers cool completely

flaky salt for topping

and break them into irregular shards of

1. Put the 1 cup flour, cornmeal, 3/4

the desired size and shape. Store in an airtight container.

cup cool water, the cheese, butter, and salt in a food processor and process until the mixture forms a ball, 2 to 3 minutes. Remove from the processor, cover with a towel to prevent drying, and let the dough rest at room temperature for at least 30 minutes

Sweet Potato Patties with Cilantro Mayo

and up to 2 hours.

2. Preheat the oven to 200Â°C. 3. Divide the dough into 2 equal portions. On a lightly floured work surface, roll out the dough very thinly and evenly, flipping it over

114

easy | SERVES: 6 Prep Time: 30 mins Cooking Time: 35 MINs

Ingredients

food Cilantro Mayo

potatoes are fork tender. Let cool for a

1 cup veganaise

few minutes.

3 Tbsps finely chopped cilantro leaves

3. Place all the ingredients including

2 tsps lemon juice

the chickpeas, cannellini beans, rolled

1 pinch of salt

oats and carrots into a food processor

Roasted Sweet Potato Patties

and process for about 10 - 20 seconds

3 cups diced sweet potatoes

until everything is mixed together

1 cup white onion, coarsely chopped

but still has some texture to it. Form

3 cloves of garlic

patties and place them on a parchment

2 tsps olive oil

paper lined baking sheet. Chill in the

½ tsp cumin

refrigerator for about 20 minutes.

½ tsp paprika

4. Heat a large pan over medium heat

½ tsp garlic powder

and coat the bottom with a thin layer

½ tsp freshly ground salt

of olive oil. Place burgers in the hot pan

¼ tsp freshly ground black pepper

and cook for about 10 minutes, flipping

2 cups chickpeas

once, until burgers are heated through.

2 cups cannellini beans

If grilling the burgers, grill over medium

1 cup rolled oats

heat and rub a little bit of olive oil on

1 carrot grated

the grill to ensure that the burgers don't

1 egg

stick.

To Serve

5. Serve grilled patties on a lettuce

Butter Lettuce

leaf and garnish with a dollop of cilantro

handful fresh arugula

mayo and fresh arugula.

Cilantro Mayo

1. Make the mayo add all of the mayo ingredients to a medium sized bowl and stir until combined. Refrigerate until ready to use.

2. Pre-heat the oven to 170°C. On

a large sheet pan, place the diced sweet potatoes, onion, garlic, olive oil, and all the spices. Toss until sweet potatoes are coated and place into the pre-heated oven. Roast for about 25 minutes, flipping once, or until sweet

Mini Lime Ricotta Bundt Cakes with Lime Curd

Stir constantly with a wooden spoon until

easy | serves: 12

Refrigerate for at least an hour.

add the butter. Let it rest for a minute then whisk until smooth. Press plastic wrap directly onto surface of curd, covering completely.

Prep Time: 80 mins

2. Preheat the oven to 160째C. Lightly oil a

Cooking Time: 30 MINs

12-cup mini-bundt pan with nonstick cooking

Ingredients 1 cup almond flour 1/3 cup coconut flour

spray or coconut oil.

3. In a medium bowl, whisk together almond flour, coconut flour, protein powder, sugar, baking powder, baking soda and salt. Set aside

1/4 cup vanilla whey protein powder

4. In the bowl of a stand mixer with the

1/4 cup granulated sugar

paddle attachment, beat the ricotta until

2 tsps baking powder

smooth. Scrape down the bowl with a rubber

1/2 tsp baking soda

spatula. While beating on low, slowly add the

1/2 tsp salt

eggs one at a time. Then, increase the speed

1 cup ricotta, room temperature

to medium and beat for 30 seconds. Add the

3 large eggs

zest and beat for 15 seconds on medium or

1 1/2 Tbsps lime zest

until well combined. Scrape down the bowl.

1/4 cup lime juice

5. Add the flour mixture to the egg mixture

1/4 cup almond milk

in two batches, alternating between lime juice

Lime Curd

and almond milk. Beat on low until almost fully

3 large eggs

incorporated. Repeat with the remaining flour,

3 large egg yolks

milk and lime mixtures, starting and ending

1/4 cup granulated sugar

with the flour. When all the ingredients have

1/4 cup fresh lime juice

been added, scrape down the bowl and beat

1 Tbsp lime zest

on medium for 15 seconds.

6 Tbsps butter, cut into 6 pieces

6. Divide the batter evenly into the prepared

To assemble

mini-bundt cake pan. Bake in the center of

fresh lime slices

the oven for 20 to 25 minutes, until the top is

icing sugar

golden brown and a toothpick inserted into

1. For the lime curd, whisk the eggs, egg yolks and sugar in a medium bowl to combine.

116

the mixture thickens. Remove from heat and

the cake tests clean. Transfer the cake to a wire rack to cool for 10 minutes, and then invert the cake onto the rack to cool completely.

Stir in lime juice and lime zest. Set bowl over

7. To assemble spoon 2 teaspoons of lime

saucepan of barely simmering water, making

curd into the centre of each cake. Dust with

sure not to allow the bowl to touch the water.

icing sugar and top with a fresh slice of lime.

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1 cup dry-roasted pistachios

Pulse all the below ingredients

½ cup packed cilantro

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¼ cup finely grated parmesan

chopped; season with salt and

1 tsp lemon zest

pepper.

3 cloves garlic salt and freshly ground black pepper, to taste

Basil Pesto 200g fresh basil leaves 100g freshly grated Parmesan

Truffle & Walnut infused

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pesto

250ml Willow Creek Persian

150ml Willow Creek Extra

Lime Flavoured Olive Oil

Virgin Olive Oil

80g pine nuts

250g walnuts

6 cloves garlic lightly crushed

1 garlic clove

80g soft butter

2 sprigs fresh thyme, leaves

salt to taste

picked 10g parmesan, grated 2 tsps Willow Creek Truffle

Pumpkin Seed & Coriander

Flavoured oil

Pesto 2 cups packed coriander 2/3 cup Willow Creek Persian

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Lime Flavoured Olive Oil

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1/3 cup toasted pumpkin seeds

2 large red bell peppers

1/3 cup finely grated parmesan

200 ml Willow Creek Extra

1 Tbsp fresh lime juice

Virgin Olive Oil

1 clove garlic, finely chopped

2 whole garlic cloves

salt and freshly ground black

2 Tbsps walnuts

pepper, to taste

1/2 cup fresh basil 1/4 cup Parmesan-Reggiano, grated

Pistachio Pesto

1/4 tsp crushed red

1½ cups packed basil

pepper

1 cup Willow Creek Parmesan

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Chef Jacqui Brown and Willow Creek come together

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food

Calamari (Squid) is a great source of protein and vitamins, containing Omega-3, vitamin B, copper, zinc and iodine. Due to the short lifespan and high reproduction rate, squid are less vulnerable to fishing pressure. They are caught using a method called squid-jigging, which does not greatly impact the environment.

REUBEN'S Fried calamari with chorizo, braised potato & onion salad served with garlic, chilli & preserved lemon salsa Ingredients 6 medium waxy potatoes, peeled and quartered 180 ml olive oil 6 Tbsps unsalted butter 3 medium onions, peeled and quartered Sea salt and freshly ground black pepper 1 cup chopped fresh parsley 2 cups sliced chorizo 4 cups cleaned and dried baby squid

chilli makes for a meal in itself. This dish has texture, some heat and is packed with flavour. - Reuben

1. Cook the potatoes in boiling salted water until they just start to go soft at the edges. Remove from the water and set aside.

2. In a frying pan, heat 60 ml of olive oil

with the butter and add the parboiled potatoes and onions. Fry over medium heat until the potatoes turn golden brown and the onions are soft and sweet. Season with salt and pepper and stir in the parsley.

3. In a separate frying pan, fry the sliced chorizo in a little bit of olive oil until crispy and drain on paper towels.

4. Dry the squid really well by pressing between paper towels.

tubes, cut lengthways

5. In another frying pan, heat the

300 g fresh rocket

remaining olive oil, add the squid and

Garlic, chilli & preserved

quickly fry until the squid is nicely

lemon salsa

browned around the edges. Season with

60 ml olive oil

salt and pepper.

4 cloves garlic, peeled and minced 3 Tbsps chopped green chilli

Garlic, chilli & preserved

6 pieces preserved lemon peel (pit and

lemon salsa

flesh removed), chopped

Blitz all the ingredients in a food processor or chop up finely by hand.

The dish makes me think of the potato

Spoon the potato mixture onto serving

and onion fry-ups I ate as a child.

plates, top with the calamari, chorizo

Potatoes and onions were staples in

and rocket, and spoon over generous

our home and they go well with so

dollops of the salsa. Serve immediately.

many things. Onions cooked slowly are

120

flavourful and sweet beyond belief,

Recipe by Reuben Riffel, from Sam

especially if they are fresh. The addition

Woulridge's cookbook 'Confessions of a

of squid and chorizo, fresh parsley and

Hungry Woman'.

G REEN - B E S T C H O I C E Anchovy Calamari (Squid) Horse Mackerel/ Maasbanker (midwater trawl) Hottentot (line caught) Hake (MSC Cert) Elf (Outside KZN)

guide For more information please go to www.wwfsassi.co.za or SMS the name of the fish to 079 499 8795, to find out if your fish is on the Green list. Content courtesy of

Kob (farmed in SA on land) Monk Mussels Oysters Rainbow Trout Sardines (South Africa) Snoek (South Africa)

Tuna (pole caught ONLY) Yellowtail Dorado Santer (Line Fishery) Atlantic Herring (MSC Cert) Trout, Rainbow (Farmed in raceways or ponds)

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

ORANGE - THINK TWICE Abalone (farmed) African Sharptooth Catfish (farmed) Carpenter (line caught) East Coastz Spiny Lobster Geelbek/Cape Salmon (line caught) Hake (SA longline)

Kingklip Kob (farmed at sea or line caught) Ling (New Zealand Kingklip) Panga (line caught) Pangasius/Basa (farmed) Prawns Red Roman

Sole (East Coast) Tuna (local longline) West Coast Rock Lobster White Stumpnose (line caught) Yellowtail (locally farmed) Harders (beach Seine) Rockcod, Catface (linefishery) Atlantic Salomon (farmed)

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.

Cape Town Tourism's website.

RE D - D O N â&#x20AC;&#x2122; T B U Y Always look for the MSC ecolabelled products, such as the South African offshore trawled Hake, for the best choice in wild capture products

Black Musselcracker/ Poekskop Dagteraad Kob (trawl caught) Red Stumpnose/ Miss lucy Sharks (trawl caught) Skates and Rays

NO SALE SPECIES

Tuna (imported longline) Baardman/Belman Blacktail/Dassie Brindle Bass Bronze Bream Cape Stumpnose Galjoen Garrick King Fish Knife Jaw

Natal Stumpnose Natal Wrasse Potato Bass Red Steenbras River Snapper Seventy - four Spotted Grunter West Coast Steenbras White Musselcracker White Steenbras

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.

121

get saucy!

Back to basics 124 122

food BASIL AIOLI Ingredients

tarragon, peppercorns, bay leaf, chopped spring onion and reduce

1 whole egg

until you have 40ml. Strain. Place

15 ml Dijon mustard

egg yolks in processor. Process until

4 cloves garlic, crushed

light and creamy. Pour in reduced

lemon juice to taste

essence. Slowly pour in the boiling

250 ml basil leaves

hot butter, being careful not to allow

500 ml sunflower seed oil

the sauce to curdle. Stir in chopped

100 ml olive oil

parsley or tarragon just before

salt & freshly ground black pepper

service. Serve at room temp.

Place the egg, mustard, garlic in the bowl of a food processor. Process and add the oil slowly, when thick

BOURBON BARBECUE SAUCE

add the basil, lemon juice, salt and

Ingredients

pepper to taste. Store covered in

60 ml Worcestershire sauce

the fridge until required. Add freshly

60ml dark soy sauce

ground black pepper.

5ml all spice 5ml chilli powder

SAUCE BĂ&#x2030;ARNAISE

Knife and fork, salt and pepper, bacon and eggs. Some things are just meant to be together, and some dishes would be completely naked without sauces. GINJA has come to the rescue, brining you your musthave sauces to make any dish complete.

Ingredients

5ml dry basil 5ml oregano 5ml fresh grated ginger

4 egg yolks

5ml black pepper

250 g clarified butter

10ml dry mustard

100 ml dry white wine

90ml apple cider vinegar

50 ml white wine vinegar

5ml celery seed

5 ml dried tarragon

125ml hoisin sauce

1 bay leaf

250ml tomato sauce

10 black peppercorns

90g butter

salt

180ml lemon juice

30 ml chopped parsley or fresh

250ml purĂŠed peaches

tarragon

125ml brown sugar

2 spring onions, finely chopped

30ml pineapple juice 30ml bourbon

Heat white wine, vinegar, dried

salt

123

Combine the Worcestershire sauce and soy sauce in a processor with the spices. Blend in until the spices are well mixed. Place the blended and remaining ingredients, except the bourbon, in a large saucepan and cook over low heat for approximately 1 hour, then stir in the bourbon and cool. Store in tightly covered jars and use as a base for chicken pieces or pork ribs.

FENNEL CREAM SAUCE Ingredients 1 litre fish stock 100g onion, finely chopped 200g fennel, finely chopped 250ml cream 30ml Ricard, Pernod or Ouzo salt and freshly ground white pepper lemon juice to taste Place the cold fish stock in a saucepan together with the onion and the fennel. Bring to the boil and simmer until reduced by half. Add the cream and reduce again. Strain the sauce into a saucepan, add the Pernod and season to taste with salt and freshly ground white pepper. Simmer until your sauce reaches the desired consistency. Lastly add a few drops of lemon juice.

GINGER SOY SAUCE Ingredients

10ml sunflower seed oil 2 star anise, cracked

124

squashing some of the peppercorns slightly.

80g fresh ginger, peeled, chopped

Add the stock and brandy (if using) and whisk

1 onion, finely chopped

until thickened. Season and cook for a minute

80ml dark soy sauce

before removing from heat. Stir in the cream

1 litre chicken stock

and parsley and serve while still warm.

food

2 cloves garlic, crushed

60ml honey zest of 1 lemon beurre manie

HOLLANDAISE SAUCE

250ml fresh coriander leaves

Ingredients

salt and freshly ground black pepper

4 egg yolks

lemon juice

20ml lemon juice salt

Heat the oil in a saucepan add the anise

cayenne pepper

and cook, stirring until fragrant for about 12

250ml clarified butter

minutes. Add the onion, garlic and ginger and cook stirring for 1 minute. Add the

Place yolks, lemon juice, salt and cayenne

soy, stock, zest and coriander and simmer

pepper in food processor: process until pale

uncovered for 20 minutes. Stir in the honey.

lemon in colour. With the motor running,

Strain, thicken as desired with beurre manie.

slowly pour in the boiling clarified butter.

Cook for 5 minutes, check seasoning and

Process until thick and creamy.

add a little lemon to taste.

Serve slightly warm or at room temperature.

MADAGASCAN GREEN PEPPERCORN SAUCE

GORGONZOLA SAUCE

Ingredients

Ingredients 500ml cream

30 ml butter

125g blue cheese, crumbled

30 ml cake flour

15ml port (optional)

30 â&#x20AC;&#x201C; 45 ml Madagascar green peppercorns

salt and freshly ground black pepper

250 ml heated stock (flavour of choice)

lemon juice

15 ml brandy (optional) salt

Place the cream in a saucepan and reduce by

125 ml cream

one third. Stir in the blue cheese followed by

45 ml parsley, chopped

the port. Season to taste with salt and freshly ground black pepper. Simmer until sauce

Melt the butter in a heated pan then add the

reaches desired consistency. Finally add a few

cake flour and peppercorns. Stir to combine,

drops of lemon juice.

125

your kitchen's

energy diet...

household in South Africa. The 49M Energy Efficient Cookbook, in collaboration with The Star newspaper, offers you recipes for an electricity smart lifestyle light on effort and time spent in the kitchen:

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126

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127

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9 10

Tales of her travels

Book review

Words by Sherilee Maass

confessions of a hungry woman

food

“

132

from far and wide are gathered and nestled amongst the pages of her book, baring her soul to those who turn each page in anticipation of a

new adventure.

Sam Woulidge Price R270.00

each destination had to offer. But upon returning to South Africa, Sam decided to settle down, and so began the journey of

It isn’t very often you find yourself

Confessions of a Hungry Woman. She got

reading a recipe book written by

in touch with friends and asked them for

someone who can’t cook. But

fail-proof recipes that she would be able

somehow Sam Woulidge manages to

to pull off in her own kitchen.

pull it off. As the title suggests, Sam shares her confessions. And puts

Each section has something special

together a love letter, to food, her

to offer, and each one is uniquely

family and her travels. So should you

South African. So if you are looking for

find the kitchen slightly intimidating

something easy to follow, this book is

(as I do), then this is the just the recipe

a must.

book that you need for your home.

of her book, baring her soul to those who

WIN 1 OF 2 SAM WOULIDGE CONFESSIONS OF A HUNGRY WOMAN COOKBOOKS VALUED AT R270. To enter email "HUNGRY" + your

turn each page in anticipation of a new

full name, postal address, contact and ID

adventure. Being the wife of a ship’s

number to competitions@ginjamedia.

doctor offered her the opportunity to

com by 10 April 2015. T's & C's apply

explore the world and sample the dishes

www.ginjafood.com/terms-conditions.

Tales of her travels from far and wide are gathered and nestled amongst the pages

beef fillet

with dressed-up pan juices Ingredients

finely grated

seems stuck after 2- 3 minutes, give

Â˝ tsp Bovril

it a few more minutes; usually that's

1 Tbsp honey

the fillet's way of saying it's not ready

2- 3 drops Worcestershire sauce

to be turned yet. Caramelise each

1 tsp sweet chilli sauce

piece this way, ensuring they are a

Âź cup balsamic vinegar

deep brown colour all around. When all the meat is cooked, set aside on a

1 large beef fillet, trimmed of any

The most important thing when

wooden board and keep the pan on

excess fat and sinew

preparing fillet is to have confidence.

the heat.

Maldon salt and freshly ground

Just pay a bit of attention and this

4. Add the remaining olive oil and the

black pepper

fillet will make you semi-famous.

garlic to the pan and heat through

6 Tbsps olive oil

Jacques Erasmus taught my friend

until the garlic starts frying. Now

1 clove garlic, peeled and mashed or

Chanel to make this and, in turn, she

quickly add the remaining ingredients

taught me. - Cara Brink

and whisk continuously while it boils

1. Heat a large, heavy-based frying

vigorously to deglaze the pan. The sauce will become a thick, black,

pan. Cut the fillet across its length, if

tar-like liquid. Have a quick taste, add

need be, into suitable sections that

some salt and pepper, maybe some

will easily fit in the pan. Usually about

more honey if you want, and remove

3 sections will suffice.

from the heat. Place the rested fillet

2. I know this sounds a bit iffy, but

pieces in the pan and coat in the

sprinkle your chopping board with

sauce. Let the meat rest in the sauce

a teaspoon each of salt and pepper

for at least 10 minutes, then cut into

and roll the fillet sections around

medallions and serve with a bit of the

in it to evenly coat. Now pour 2

pan sauce drizzled over. If someone

tablespoons olive oil over the meat

insists on well-done fillet, quickly

and massage lightly, so that all the

pan-frying the cut sides of the final

sections are lightly covered in oil.

medallions for about 30 seconds per

3. Once the pan is sizzling hot, add

side in a hot pan should do it.

the fillet. Do not add all the pieces at once, but rather one or two at a time,

Sam's notes: Really, if I can do this,

to ensure quick and even cooking.

anybody can. And Cara taught me

The meat will make a lot of noise

that it's okay to serve this at room

when you add it to the pan â&#x20AC;&#x201C; this is

temperature, so there's no need for

good! Cook for at least 2- 3 minutes

terrified rushing when the guests

before attempting to turn. If the fillet

arrive.

133

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

134

Taste of Port Elizabeth

The Grand White Dinner

Wildflower Day

6 - 8 MARCH, BOARDWALK,

28 MARCH, SECRET VENUE PRETORIA,

16 - 18 JANUARY, CHRISSIEMEER,

EASTERN CAPE

GAUTENG

MPUMALANGA

Calling all food fanatics, drinks devo-

There is no goal except spending an

Spend the day exploring and

tees, cuisine queens, gourmands and

extraordinary afternoon and evening

discovering new and beautiful flowers.

gastronomes! Taste, the International

together with friends and family â&#x20AC;&#x201D; at

Join one of the groups where a local

Culinary Festival, best described by

a secret location. Guests will enjoy

wildflower guide will take you on a walk

many as an unforgettable experience of

delicious food, live music, speech-

and introduce you to some of the many

foodie and restaurant heaven, has an-

es, entertainment that promises an

varietals. This day is a must for any

nounced their first Port Elizabeth based

unforgettable event. Tickets cost from

garden, plant and flower enthusiasts.

event. Tickets from R80. Email alex@

R120pp. Booking at grandwhitedin-

Visit www.chrissiesmeer.co.za for

tastefestivalssa.co.za more info.

ner.nutickets.co.za

more info.

FNB Mpumalanga Wine Show

Celebration of Bubbles

Backsberg Picnic Concerts

20 - 21 MARCH, SOUTHERN SUN EM-

14 - 15 MARCH, INANDA COUNTRY

15 FEBRUARY- 15 MARCH - BACKBERG

NOTWENI ARENA, MPUMALANGA

CLUB, GAUTENG

ESTATE, WESTERN CAPE

Celebrate the successes of a range of

The Sizwe Ntsaluba Gobodo Celebration

Bring your friends and family to laze on

crème de la crème producers – some

of Bubbles Festival returns with more

the green lawns, enjoy the natural sur-

new, some longstanding – with their

bubbly and decadence. Enjoy gour-

rounds and watch great live gigs as the

latest offerings of sparkling wines, sau-

met food and live music while tasting

sun sets. Savour a delicious hamburger

vignon blancs, chardonnays, chenins

the finest Method Cap Classiques and

or Karoo lamb wrap and sip on chilled

and a range of red wines, brandies and

Champagnes from over 20 local and

Backsberg wines while listening to the

Cape Ports. Tickets cost R145pp. Visit

international producers. Visit www.

tunes of some of SA’s incredible talent.

www.mpumalangawineshow.co.za

facebook.com/BubblesFestival for

Tickets cost from R100pp. Booking at

for more info.

more info.

www.plankton.mobi

Valentine’s Blues Music Festival Robertson Hands-on Harvest 14 FEBRUARY, NIROX SCULPTURE Festival

Valentine’s Outdoor Movie Picnic

PARK, GAUTENG

7 FEBRUARY - 29 MARCH,

14 FEBRUARY, RHEBOKSKLOOF WINE

Fall in love with nature in the Cradle of

STELLENBOSCH, WESTERN CAPE

ESTATE, WESTERN CAPE

Humankind this Valentine’s Day. For

The Robertson Hands-on Harvest Festival

Celebrate the day of love with that spe-

those who are in the mood for some-

invites lovers of good food and vino to vis-

cial someone watching a classic romance

thing different. Lovers and friends will

it what is, arguably, the longest wine route

under a ceiling of stars. You’ll fall head

experience a day of fine food, Blues

in the world. Experience the journey from

over heels for the picnic & restaurant

legends, nature and art. Tickets

vine to table through an array of activities

menus, where you’ll find that the food

cost from R300 pp. Booking at

including grape picking and stomping to

and wine form perfect matches. Email

www.acousticsnow.org.

wine blending and tasting. Visit www.

functions@rhebokskloof.co.za for

handsonharvest.com for more info.

more info.

135

ginja advertorial

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136

60% of the magnesium found in the body. One of the functions of magnesium within the skeletal structure is to help regulate calcium within the bones. Many experts now feel

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ginja CHEAT SHEET part 5 How to carve boneless roasts

1. With the knife perpendicular to the

2. With thinner cuts of meat, like brisket,

cutting board, cut across the grain into thin

cut the slices diagonally across

uniform slices.

the grain.

How to carve a bone-in leg of lamb

1. Place the roast on its side and cut a few

2. While holding steady with a meat

3. Release the slices by

slices off the bottom to allow the meat to sit

fork, cut the shank into thin uniform

cutting along the leg bone (shown

flat on the cutting board for stability.

slices across the grain.

by dotted line).

138

Directory AMC COOKWARE www.amcsa.co.za

ELECTRICITY SMART COOKING www.electricity-smart.co.za

MADE IN SPAIN www.madeinspain.co.za

THE DIRTY FORK STUDIO www.thedirtyforkstudio.com

ARAMEX www.aramex.co.za

ERA ICE CREAM pfitchet@gmail.com

MAXWELL & WILLIAMS www.micsa.co.za

THE CAPITAL MOLOKO www.thecapital.co.za

BAKERS www.bakers.co.za

FLEUR DU CAP WINES www.fleurducap.co.za

MIELE SOUTH AFRICA www.miele.co.za

THE PRIVATE HOTEL SCHOOL www.privatehotelschool.co.za

BOSCH www.bosch-home/com/za

FOOD DESIGN AGENCY www.fooddesign.co.za

NORMAN VAN AKEN www.normans.com

TINTSWALO ATLANTIC www.tintswalo.com

CHALMAR BEEF www.chalmarbeef.co.za

FRY’S FOOD GROUP www.frysfamily.co.za

OBiKWA www.obikwa.com

TSOGO SUN MAPUTO www.tsogosun.com

CHAPLON www.chaplon.co.za

GATEWAY HEALTH www.gatewayhealth.co.za

PENGUIN BOOKS www.penguinbooks.co.za

UCAN DIY KITCHENS www.ucandoit.co.za

CHECKERS www.checkers.co.za

GINJA SHOP ONLINE www.ginjashop.com

POUYOUKAS FOODS www.pouyoukas.co.za

VARUN INAMDAR www.varuninamdar.com

CHILDLINE KZN www.childlinekzn.org.za

GLAD www.glad.co.za

PRESTIGE HOUSEWARES www.prestigehousewares.co.za

VON GEUSAU CHOCOLATES www.vgchocolate.co.za

CIRCULON www.micsa.co.za

INFACET JEWELLERS www.infacet.co.za

PURE ORGANIC MEALS www.pureorganicmeals.co.za

WILLOW CREEK www.willowcreek.co.za

CUISINART www.cuisinart.co.za

J.C. LE ROUX www.jcleroux.co.za

RANDOM HOUSE STRUIK www.randomstruik.co.za

WWF SASSI www.wwfsassi.co.za

DE'LONGHI www.delonghi.com/en-za

KENWOOD SOUTH AFRICA www.kenwood.co.za

RHEBOKSKLOOF WINE ESTATE www.rhebokskloof.co.za

DURBANVILLE HILLS www.durbanvillehills.co.za

LANZERAC HOTEL & SPA www.lanzerac.co.za

SHAVE PAINT & D DéCOR www.shavepaints.co.za

ELBA www.totai.co.za/brands/elba

LUNCHBOX DAD www.lunchboxdad.com

STELLENBOSCH VINEYARDS www.stellenboschvineyards.co.za

139

Recipe index

Baby Grilled Algoa

Hollandaise Sauce 125

Salted Toffee Doughnuts 24

Calamari 45

Sauce Béarnaise 123

Basil Aioli 123

Basil Pesto 118

Madagascan Green

Beef Fillet 133

Peppercorn Sauce 125

Bourbon BBQ Sauce 123

Mini Lime Ricotta Bundt

Truffle and Walnut Infused

Butter Pecan Ice Cream 39

Cakes 116

Pesto 118

Minted Beetroot Salad 111

Sweet Potato Patties 114

Mock Parmesan and Poppy

Cabernet and Cinnamon

SeedCrackers 114

Valentine’s Delight 103

Poached Pears 98

Mohr Im Hemd 47

Vanilla Swiss Roll 86

Champagne Sorbet 36 Chocolate Raspberry Sin 24

Corn Fritters 113

Oak Smoked Back Bacon

and Topside Beef Burger 77

Decadent Chocolate

Strawberry

Pistachio and Almond

Pudding 27

Slices 112

Duck with Anise and

Pistachio Ice Cream 39

Chilli 110

Pistachio Pesto 118

Duo Chocolate

Pomegranate Jus 68

Cheesecake 68

Prawn Rissoles 58

F Fennel Cream Sauce 124 French Vanilla Ice Cream 36

Pumpkin Seen and Coriander Pesto 118

R Reuben’s Fried Calamari with Chorizo, Braised Potato and

Ginger Soy Sauce 124

Onion Salad 120

Gorgonzola Sauce 125

Roasted Beetroot and Pickled

Granadilla Mascarpone Ice

French Melon Salad 64

Cream 36

Roast Red Pepper and Garlic

Grilled Ostrich 45

Pesto 118

The Childline KZN Crisis Line receives close to 350 000 calls annually from abused children and conduct close to 7 000 individual therapy sessions every year. With 11 centres and 49 staff members, Childline KZN is the province’s largest and most prolific charity in its entirety and one of the largest humanitarian organisations in South Africa. After coming close to crisis due to funding a benevolent group was set up, holding a Telethon Fundraising Campaign. Thanks to their efforts the group raised enough funds to get Childline KZN out of crisis and into rehabilitation, and it was aptly dubbed the Superhero Campaign (‘Hero-thon’). We would be honoured to have you join us in our efforts to provide a saving grace for children. Should you consider Childline KZN as an organisation worthy of your support, please visit our website on www.childlinekzn.org.za

Top of the food chain Visit www.elba.co.za and be inspired.

0861 1 TOTAI(86824)