GINJA Food & Lifestyle Magazine Jun Jul '14

Page 1

birthday

sugar & spice

edition

baking delights

great + giveaways from

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IN THIS

94

ISSUE Food 18 Great Cooking, Figured out Gerard van Staden at the Fig Tree

26 SaVannah to Sea Nico Verster's fine cuisine under an African Sky

32 Hilary Biller

Shares 3 of her favourite winter recipes

40 Fennel, the whole bang-shoot Learn to cook with this medicinal plant

46 NiËl Stemmet A story of food and heritage

58 You say, I Say In conversation with David van Staden

64 Chef’s Pick Myoga Chef's share a culture fusion recipe 66 Good Food & Wine show A sensory journey coming to JHB

68 Castle Larger East Cape Biltong Festival Celebrating a South African favourite

46

72 Food Allergies, The notorious big 8 A brief look at the top 8 foods causing allergies

Drinks 78 Wine about Winter, Chef Jacqui Brown Pairing Alto's finest with a range of winter dishes

88 Van Ryn’s Where luxury and brandy meet

90 Graham Beck World class excellence in wine

2

GI N J A

78



IN THIS

104

ISSUE

Editor Jacqui Brown press@ginjamedia.com CONTENT MANAGER BIANCA WESTHORPE-PoTTOW bianca@ginjamedia.com Sub-editor HEATHER SKINNER heather@ginjamedia.com SALES NICKY MEARS nicky@ginjamedia.com +27 (0)82 927 5408

Travel

Marketing Maggi van Rhyn maggi@ginjamedia.com +27 (0)11 234 4816

94 Brazil yourself Celebrating Brazil and the World Cup 2014

104 Robertson; Valley of wine and roses

HEAD Designer KATE SCOTT design@ginjamedia.com

Exploring the beauty within the valley

112 Windfall Wine estate Award winning wines from the valley

junior 116 Sugar AND Spice Chef Jacqui Brown's kids create some sugary delights in celebration of Ginja's 1st birthday

regulars 6 Editors Note 8 Happy BIrthday Ginja Birthday wishes from across the globe

10 Dear Editor

®

72 33

SENIOR Designer ROSE COLLINGWOOD rose@ginjamedia.com Designer jaco oosthuyzen jaco@ginjamedia.com photographer & designer BJÖRN MÖhr bjorn@ginjamedia.com Contact us +27 (0)31 563 0054 P O Box 20111 Durban North, 4016 www.ginjafood.com

Readers share their Ginja experiences

12 Meet the Team Meet the faces behind Ginja

124 Ginja Cheat Sheet Start collecting easy, quick reference sheets for the kitchen

126 Over the coals

WIN: LUXURIOS BRANDY, AWARD WINNING WINE AND INDULGENT CHOCOLATE HAMPERS, A SENSATIONAL GETAWAY, SOUTH AFRICAN COOKBOOKS AND A PAELLA ESSENTIAL.

Chef Jacqui Brown shares her experience of local hospitality and restaurant services

129 Whats hot & happening Local upcoming events to add to your calendar

www.facebook.com/ginjaFood

136 Dine out guide 137 Directory 139 Recipe Index

4

GI N J A

SCAN ME! SEE WHAT’S HAPPENING ONLINE!

www.twitter.com/ginjaFood www.pinterest.com/ginjaFood

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EDITORS

NOTES 6

GI N J A

"Let us celebrate the occasion with wine and sweet words." - Plautus This month Ginja celebrates its very first birthday, and we all know what that means, party, presents and plenty of surprises! Not only has this year flown by, but it has been an extreme growth period for us. We enter our birthday month with an amazing bang and introduction to our new online store. Did you know, (apart from the fact I sound like a chappie wrapper), that Ginja is the only independently owned food magazine in South Africa, and it is owned and run by chefs and foodies to keep you salivating and if not, have you practicing in your kitchen. Now whilst this sounds all glitz and glam, none of this would be possible without you, our faithful readers, subscribers, contributors, advertisers and competitors. This past year we managed to support at least one NGO each month, including breast cancer awareness, The Sunflower Fund, Jess Ford Foundation, Foodbank South Africa, Street Smart and one very personal NGO to our heart, Rare Diseases Society of South Africa. Thank you for making this support to these organisations possible. A special thanks to Gordon Ramsay, Eric Lanlard, Jenny Morris, David & Gerard Van Staden, Benny Masakwameng, Ruben Riffel, Dean Uren and Luke Dale Roberts to name but a few for giving us the inspiration and “gootspa” to produce Ginja. The gratitude I feel towards each and every person who comes into contact with Ginja Magazine in whichever way is truly humbling. Thank you for giving me and my team the opportunity to entertain, entice, educate and humor you on our culinary journey. Thank you for a year only dreams are made of and for an even more exciting year ahead. Every year on your birthday, you get a chance to start new, let this year ahead be OUR new. Yours in food

ON THE COVER JUNE/JULY ISSUE Nº13 SUGAR AND SPICE For the first anniversary of the Ginja Food Magazine, Chef Jacqui Brown's kids create some charming celebratory treats. It's the simple things in life that are the most extraordinary. PHOTOGRAPHY BY: BJÖRN MÖHR

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DEAR

EDITOR LETTERS FROM OUR READERS I moved from my parents house nearly 14 years

WRITE TO US

ago, and since I moved into my own place,

press@ginjamedia.com

"flops". So I started to try out recipes and now I

OR

just love cooking, experimenting and spending

I decided not to live on takeaways. The only option to learn how to cook is to eat your own

PO Box 20111

time in the kitchen. I heard about the Ginja

Durban North, 4016

Food Magazine from my colleagues, we are social media junkies :) I started following the Ginja FB page. I'm an assistant chef for the Singing Chef concept, cooking with one of our country's Artists. We go to private homes and cook up a storm for 12 or so people, a 3 course meal of course. So I tried out the Scalloped Potato Stacks, tested it with a different Chicken Cordon Bleu. My parents enjoyed a wonderful Sunday afternoon lunch :) Love the magazine... lots of inspiration. Looking forward to the new edition.

ELIZMA BRINK

10

GI N J A


Laura shares her favourite Milk Tart recipe.

Hello GINJA!

Base : 113g margarine, 2 Tbsp sugar, 2 Tbsp oil, 1

I am LOVING your magazine. As a new

egg, 2 cups flour, 1½ tsp baking powder Cream

foodie and somebody who is attempting to

marg and sugar then add oil. Add beaten egg

up the ante in the kitchen, your magazine is

then flour and baking powder. Press into 2 pie

a Godsend! The recipes that you provide are

plates, prick the base and bake at 180 ˚C for

delicious and the layout superb.

10-12 mins.

My flatmate and I make a concerted effort

Freeze one base and fill the other with the milk

to try something new each week and GINJA

tart mixture.

is our principal go-to every time.

TART MIXTURE : 2 cups milk, 1 egg, ¼ cup sugar,

Sitting down to an exciting new dish with

pinch of salt, 2 heaped Tbsp cornflour, 1 dessert

a big glass of wine is exactly how I want to

spoon marg, vanilla essence. Microwave milk

end my day.

on high for 5-6 mins. Meanwhile beat egg

Also, crème brulee in an enamel cup? I’m in

and add sugar, salt and cornflour. Stir well and

love! I really am. Fun alternative to ramekins.

add boiling milk to the mixture. Microwave

Thank you for a new, bright, and inspiring

again till thick, stirring after 1 minute. Add

magazine. Pretty sure I’ll be on Master Chef

marg and vanilla. Microwave for 1 minute and

in no time! I’m so looking forward to what you

pour into crust and sprinkle cinnamon on top.

have in store for us next month.

Share your stories with GINJA and the winning letter will WIN a delicious Beyers chocolate hamper valued at R350!

Refridgerate until set.

LAURA MEYER

Lindsay Kirkby

G IN JA

11


meet the team We celebrate GINJA's first birthday!


Thul

a My eza Merc

han

d is e r

Nicky Mears Sales Manager

Patience Shezi Admin Clerk

Mag

gi V an R hyn Mar k e t in g& PR

FROM LEFT TO RIGHT: JACQUI BROWN - EDITOR, KATE SCOTT - HEAD DESIGNER, JORGE Nicolau - WEB DESIGNER, SHERILEE MASS - SUB-EDITOR, BJÖRN MÖHR - PHOTOGRAPHER & DESIGNER, ROSE COLLINGWOOD - SENIOR DESIGNER, JACO OOSTHUYZEN - DESIGNER, HEATHER SKINNER - SUB-EDITOR, BIANCA WESTHORPE-POTTOW - CONTENT MANAGER TABLE SETTING CREDIT: Fab Functions - Michelle Larkens | Christabellas - Christy Chubb | For The Table - Penny Trytsman | contact details in directory page 137


meet the team Our favourites

Q&A

Patience: Broken utensils Jorge: Washing dishes is my pet peeve for sure! Björn: Cooking in a kitchen full of people, I am a man who needs my space. Sherilee: DISHES! Maggi: When non-recyclable waste ends up in the recycling bin. Nicky: Blunt knives Bianca: Blunt knives. I’d rather not eat than savage a tomato with a blunt knife. Rose: Blunt knives Jaco: Cleaning! Heather: Not being able to get fresh quality produce from the local supermarkets

What ingredient can you not live without in the kitchen? Kate: PEPPADEW sweet piquante pepper and garlic seasoning (OMG… so yummy)

What is your favourite recipe / signature dish?

Thula: Jacqui Brown

Kate: Chargrilled Calamari &

George German

Guacamole

Jorge: Gordon Ramsay

Jacqui: It's a mood thing, but definitely

Björn: Eden Ginshpan

something mediterranean, spicy

Sherilee: Kristy Ellison, she was also the chef

& seductive.

at my wedding, a meal that is spoken

Thula: Dumpling & Tripe Stew

about to this day!

Patience: Mealie Meal Bread

Maggi: I am a huge Nataniel Fan!

Jorge: Marie Biscuit & Coffee Dessert

Nicky: Anthony Bourdain (he wrote

Björn: Oven-roasted Pork Knuckle with

Kitchen Confidential as well, which is a

Sebago Mash, Sauerkraut & Bier Gravy

brilliant read)

Sherilee: Chicken & Mushroom Pie

Bianca: Teresa Cutter. Teresa combines

Maggi: Black Cherry & Lemon Clafoutis

healthy, tasty cooking with an active

Nicky: Spiced Slow-cooked Lamb Shanks

lifestyle.

Bianca: Linguini with Parma ham, rocket &

Rose: Neil Roake & Katie Quinn Davies

a tomato caper salsa.

Jaco: Jamie Oliver

Rose: Chilli Sauce

Heather: Jan Braai; Local is Lekker!

Patience: Jacqui Brown &

Jacqui: Basil; my love for food is inspired by Mediterranean flavours. Thula: Onions & Cooking Oil Patience: Onions Jorge: I can’t do without my Sweet Chilli Sauce; it’s part of my Portuguese heritage! Björn: Olive Oil, “The Olive Tree is surely the richest gift of heaven” Sherilee: Garlic Maggi: Fresh Lemons; They are my favourite squeeze! Nicky: Goats Milk Cheese Bianca: Plain Yoghurt. I add it to everything. Rose: Potatoes Jaco: Onions Heather: Bacon; everything is better wrapped in bacon!

Jaco: Oxtail Potjie

14

GI N J A

Heather: Beef Lasagne

What is your biggest pet peeve in the kitchen?

Who is your favourite Chef/ Foodie?

Kate: Washing dishes

VIEW OUR FAVOURITE

Jacqui: Blunt knives & I'm not keen on

RECIPES ONLINE

Kate: Jamie Oliver

'kitchen sloths'.

WWW.GINJAFOOD.COM

Jacqui: Colin Fassnidge

Thula: A messy kitchen & dirty stoves


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Follow us for more @LuckyStarSA on: SMS charged at R30 which covers the price of the book and postage. Every reader who sends the SMS will be entitled to the Lucky Star cookbook. Free SMSes do not apply. Offer ends 30/09/2014. Visit www.luckystar.co.za for Ts&Cs.


FOOD van staden brothers • fennel • book reviews • hilary biller


There’s been a seismic shift in the culinary landscape of KZN in the past decade. Plates have started shifting, both proverbial and literal, in the direction of new gourmet experiences. It is an advent of more discerning patrons, whose palates have become transformed by chefs that have revolutionised the local food scene. One such individual, who is rapidly becoming pivotal to this movement, is Executive Head Chef Gerard van Staden of Simbithi Country Club’s Fig Tree restaurant.

Having worked around the globe, from locations like Singapore and Dublin to around the country in SA, Chef Gerard has brought with him over 30 years of experience. With a list of accomplishments longer than his menu, Chef Gerard’s awards include winning four silver medals for the all Ireland Chefs Competition, Food Asia Competition, Berlin Chef Olympics and the Olympics Hot contest. He came second in the Nestlé Golden Chefs twice and was placed third in the Langeberg Junior Chef of the Year. In 2005 he was also awarded a silver medal in the regional as well as national Salon Culinaire, followed by two silver medals in the Food Asia Competition in 2006 and many more. Home base for him now is at the eco-estate of Simbithi, at the Fig Tree restaurant (just past Ballito, north of

Words + Photos by Shirley Berko

Durban). Overlooking a scenic view of the rolling green hills of the golf course, it is nestled beneath an enormous fig tree for which it is named. Chef Gerard has been instrumental in its recent success, remodelling the restaurant physically by updating its look and figuratively by updating the menu and style of food. It is no longer just a country club restaurant, but rather one that now attracts a clientele beyond those wielding golf clubs.

18

GI N J A | FOOD


GREAT COOKING

fig ured out


The interior of the Fig Tree and one of Chef Gerard's "impact desserts", Chocolat Grenoblois.

20

GI N J A | FOOD


Live cooking outside of TV

workings of the kitchen. It proves to be a lot less about

We are all used to watching cooking and restaurant

the chaos and drama, and a lot more about the

secrets exposed on TV. In fact, as consumers of

exceptional skill that is invested into each dish at Fig

media, food and food-related media, we seem

Tree. And there is certainly nary a microwave in sight.

to have an insatiable appetite for reality-based

My introduction to Chef Gerard and his food was at a

cooking shows. These shows serve to exploit and

chef’s table dining experience hosted at the Fig Tree.

enhance all the gratuitous drama of amateur

This is an event where diners are served in the kitchen

and professional food preparation behind closed

of the restaurant and taken through a multiple-course

kitchen doors. But in actual reality, outside of the

menu specially created and presented by the head

manufactured confines of scripted shows, we

chef. This is very much Chef Gerard’s style, affording

accept that the professional cooking process is a

the public a unique opportunity to discover what

clandestine one. We expect to order a meal, watch

goes into the preparation of their meals, a further

the waitron disappear through the rabbit hole of the

extension of the window view into the kitchen. A

kitchen door to return later, producing our dish, and

true and honest cooking display where the results

trusting that it was created with a bit of love and a

of hard work and skill trump any scripted tension or

lot of skill, and hoping that it wasn’t microwaved. Our

sensationalised tantrums.

media-conditioned impression of chefs is that they are arrogant and angry, with egos more fragile than

This ethos of sharing and showing is what inspires those

the plates their meals are served on.

who work with him. His sous chef, Godfrey Kinyanjui, has attributed the blossoming and furthering of his

With a desire to dispel that impression, to create a

career to Chef Gerard’s willingness to teach, demand

more approachable and engaging environment,

for excellence and incredible encouragement.

Chef Gerard brought with him a spirit of transparency and openness, wanting to share his knowledge

The secret is in the sauce

and cuisine both with diners and his team. When he

I watched as he and his sous bustled about in the

moved from Franschhoek to Durban and took over

kitchen in a streamlined fashion, aided by their team.

as Executive Head Chef at the Fig Tree in 2012, one

They prepared the courses for the diners at the chef’s

of the first changes that Chef Gerard implemented

table, as well as for patrons in the main restaurant. It

was to create a large service window that allowed

was inspiring to see how the food was plated, passed

patrons at the restaurant a unique view into the

and served under the awed scrutiny of the intrusive

G IN JA | FOOD

21


diners without error or a raised voice. This energy and precision was reflected in the meals and the sauces. As much as I am a passionate devourer of elaborate meals, it is the humble sauce accompaniment that can render a dish a memorable or forgettable one. When asked what the secret to his sauces is, Chef Gerard explained that every sauce or jus needs to have sweet, sour and savoury notes to give it substance. It is this signature that is notable throughout his food. We enjoyed a beautiful starter of langoustine ravioli with peas, butternut and lemon foam settled in a sauce Américaine. The ravioli

pork was so soft that it could have been

was fresh and delicious, with the enjoyable

eaten with a spoon. The sweet, savoury

sweetness of the langoustine and butternut.

and sour signature secret was evident

The sauce was delicate, a surprising

as the sauce twirled this dish into an

complexity of flavours belied by the benign

unforgettable experience on my tongue.

simplicity and lightness of the dish. Finally, there was dessert. Now fast The second course, the entrée, was a

becoming one of the most popular

chicken and Mediterranean vegetable

items on the Fig Tree menu, Chef Gerard

phyllo parcel with a tomato vinaigrette

explained that this is what is known as an

and barley succotash (a corn and bean

“impact dessert”. It is called a Chocolat

mix, usually). Again, the sauce was the

Grenoblois. A confection made with

winner for me as the most seemingly

chocolate, coffee and nuts. It is a French

incongruous item on the plate yielded the

twist on the humble brownie; a chocolate

most depth and flavour and combined the

sphere, berry caviar and caramelised

rest of the elements on the plate together.

hazelnuts garnished with lemon rind, and perched on berry leather. The impact

This was followed by the main course of

came when waitrons arrived armed with

pork belly, slow roasted over 24 hours, with

small jugs of hot caramel sauce. This was

jalapeño salsa and apple tarte tatin. The

poured over the orb and melted away the chocolate shell to reveal its soft gooey centre. A chocolate planet, decimated by caramel lava, exposes its decadent core to gastronomic delight. The imagination that was employed in creating such dishes and flavours is consistent to even the more regular meals. There is a prawn, chilli and truffle essence cappellini and a dish of Californian rigatoni

22

GI N J A | FOOD


PRAWN AND

chilli pasta


Display of Chef Gerard's exquisite plating techniques.

24

GI N J A | FOOD


pasta with lemon mascarpone that are a pleasure to

Salt & pepper

look at and incredible to eat.

For the pasta 150g angel hair pasta

This is a chef and restaurant to watch. With such

15g basil pesto

culinary magic being made after just two short years at

50g Parmesan cheese, grated

the helm, it’s clear that there is so much more to come.

10ml Truffle oil For the garnish 25g finely shaved fennel bulb

Prawn and Chilli pasta

Small handful pea shoots

Serves 2

Coriander

200g Shelled medium prawns

Dill

20g Tomato paste 20g Chopped tomatoes

Prawn Sauce

20g Chopped onions

1. Preheat a stainless steel pan on high heat. Add

2g Thinly sliced chilli

olive oil, then add prawns and fry until they lightly

15g Basil pesto

colour to pink.

150g Capeli di Angelo pasta

2. Pour in the lemon juice and reduce until

150g Cream

caramelized.

5g Thinly sliced garlic

3. Mix in the tomatoes, chilli and onions and cook

50g Parmesan cheese

until the onions are translucent and the tomatoes

10ml Truffle oil

have softened. Stir through the tomato paste and

25g finely shaved fennel bulb

cream. Season to taste.

10g Pea shoots 100ml Olive oil

Pasta

1 Lemons juice

Cook pasta to packet instructions until al dente.

5g Coriander

Drain and mix with the pesto.

2g Dill For the Prawn Sauce

To Serve

200g shelled medium prawns, cleaned

Divide pasta equally into bowls. Add prawn sauce on

100ml olive oil

top. Arrange pea shoots over the sauce, with a drizzle

Juice of 1 lemon

of the truffle oil. Add a sprinkle of the parmesan and

1 tomato, chopped

garnish with the fresh herbs and an arrangement of

1 onion, diced

the shaved fennel. Serve immediately.

2g chilli, thinly sliced 20g Tomato paste

Queries, requests and bookings can be made at:

150ml fresh cream

+27 (0)32 946 5402/3/4 charlotte@simbithi.com

G IN JA | FOOD

25


Liquid butternut ravioli with sesame goat's cheese and balsamic onions


SAVANNAH

TO SEA

Food has always been a vital part of who I am, I was brought up and inspired by my mother and grandmother’s traditional South African style cooking and my grandfather was a cook on the trains – apparently cooking is in my blood and became an interest since an early age. As a child, I remember running a small chocolate shop with homemade delicacies at school, even catering for my mom’s work and helping at a dough-nut stand over weekends at the local flea market. I soon realised that becoming a chef was no longer an option. I started training as an apprentice chef in Johannesburg at a prestigious hotel right after school. Those three years of hands-on training proved to be invaluable, I gained practical experience and completed my Professional Chef’s course with distinction. It was in 2001, working at andBeyond Phinda,

Nico verster's FINE CUISINE UNDER AN AFRICAN SKY Extracted from "Savannah to Sea" by Nico Verster (Struik Lifestyle)

that the idea of an African cookbook took shape in my mind. I was constantly searching for African inspired cuisine with modern twists but only able to source a handful that I could use and in that moment started harboring my own dreams of one day publishing an African cook book to inspire young chefs. A couple of years later, I was given the opportunity to work for Birkenhead House in the Western Cape, where I was appointed as Head Chef at only 25 years old. During my time there I won the Bush Banquet Chef of the year for 2005. My longing for the bushveld kept coming back to haunt me and soon decided to return. Jamala Madikwe was the perfect opportunity to help build and create an incredible lodge with phenomenal food. We recently won the Safari Awards, Best Safari Cuisine in Africa 2014. I adore organic local produce, always trying to source fresh seasonal items myself, making sure I know the origin and quality of the stock. The better the quality of the produce the better the end product will be. At home I love to cook very simply, enhancing the flavour of each item and still retaining its integrity. My food is often intuitive and not based on strict rules or recipes. I think everybody should cook with this kind of gastronomic abandon; open your mind, create and play with flavours textures and smells. I hope this book will inspire young upcoming African chefs to draw from our rich and diverse continent and to revel in our inspired landscapes, culture, rituals and produce.

G IN JA | FOOD

27


Liquid butternut ravioli with sesame goat's cheese and balsamic onions

out of the skins and place in a food processor. Add

This is not a classic ravioli recipe, but plays on the

remaining butter, then purée until smooth. Add a

concept. Alginate extracted from seaweed is used in

pinch of salt and cinnamon. Pulse the purée a few

foods as a stabiliser and thickener. I love this starter as

times to mix through, then pass through a fine sieve.

it always surprises people and is a real show stopper.

4. To make the ravioli, pour the butternut purée

the orange zest, lime zest and juice, honey and the

and calcium lactate into a bowl and mix well. Drop

SERVES 6

tablespoonfuls of the butternut mixture into the

• SODIUM ALGINATE BATH

alginate bath prepared earlier. Leave each spoonful

400 ml cold water

in the alginate for 3 minutes before removing with a

2 g sodium alginate*

slotted spoon and rinsing in clean water. Keep cool

• BUTTERNUT PURÉE

(in a cool place, but not the refrigerator).

2 small butternut squash, halved and seeded

5. Roll the goat's milk cheese in the sesame seeds,

4 Tbsp salted butter, softened

slice into 1-cm rounds, then set aside.

Sea salt and freshly ground black pepper to taste

6. Fry the onions in the oil with the salt until soft. Stir in

Zest of 1 orange

the sugar, vinegar and seasoning, then cook slowly

Zest and juice of 1 lime

until jam-like in consistency.

3 Tbsp orange blossom honey

7. To serve, top the onions with the cheese, followed

A pinch of ground cinnamon

by the butternut ravioli, and garnish with thyme.

• BUTTERNUT RAVIOLI ½ tsp calcium lactate*

Pork shoulder with baby apple cider sauce

• SESAME GOAT'S MILK CHEESE

This rustic dish is easy to prepare and perfect for

1 roll chèvre (goat's milk cheese)

winter. It also uses a less expensive cut of meat,

2 Tbsp toasted sesame seeds

turning it into something very special. The pork

• BALSAMIC ONIONS

shoulder needs to marinate overnight, so make this

2 red onions, sliced

recipe one day in advance. Pork belly and cheek

1 Tbsp oil for frying

work equally well.

¾ cup butternut purée

A pinch of sea salt 1 tsp brown sugar

SERVES 8

1 tsp balsamic vinegar

2.5 kg deboned pork shoulder, scored

Sea salt and freshly ground black pepper

2 sticks lemongrass, crushed

2 sprigs fresh thyme for garnishing

4 sprigs fresh thyme

* Available from speciality food stores and online

1 bunch fresh sage, chopped

suppliers such as www.chefswarehouse.co.za

1 finger fresh ginger, peeled and chopped 2 cloves garlic, grated

28

GI N J A | FOOD

1. Preheat the oven to 200 ˚C.

4 Tbsp dark soy sauce

2. To prepare the sodium alginate bath, mix the

Juice of 1 lemon

water and sodium alginate in a bowl with a stick

Juice of 1 lime

blender then set aside for 30 minutes.

100 ml apple cider

3. For the butternut purée, rub the insides of the

1 tsp sea salt

butternuts with 2 tablespoons of the butter, then

1 red chilli, sliced

season. Place in a roasting pan, skin-side down, and

18 canned whole baby apples (with skin

bake for 40 minutes or until tender. Scoop the flesh

and stems)


PORK SHOULDER WITH BABY APPLE CIDER SAUCE


Chocolate truffle dacquoise


1. To marinate the pork shoulder, cover it (skin-side

tin to mark circles on the parchment paper.)

up) with the lemongrass, thyme, sage, ginger, garlic,

2. To prepare the dacquoise, sift together the icing

soy sauce, lemon juice, lime juice, apple cider, salt,

sugar and cocoa powder in a mixing bowl. In the

chilli and 6 of the apples. Cover with clingfilm and

bowl of a mixer, beat the egg whites until foamy. Add

leave overnight. The following day, remove from

the cream of tartar and 1 tablespoon of the white

the refrigerator and leave the pork to reach room

sugar, and beat until soft peaks form. With the mixer

temperature.

running, gradually add the remaining white sugar,

2. Preheat the oven to 150 ºC. Transfer the pork to

beating until stiff, glossy peaks form. Gently fold the

a shallow roasting dish, but reserve the marinade.

egg white mixture into the sugar and cocoa mixture.

Roast the meat uncovered for 3½ hours, then turn

3. Pipe the dacquoise mixture into two 23 cm

the oven up to 250 ºC and cook for a further 30

diameter spirals - from the centre out - onto the

minutes to allow the skin to crisp.

prepared baking trays, then bake for 60-90 minutes.

3. For the apple cider sauce, place the reserved

(Watch the dacquoise to make sure it doesn't burn.)

marinade in a saucepan and bring to a simmer on

Turn off the oven, leaving the dacquoise to dry out

the stovetop for 15 minutes, or until it coats the back

until the oven is completely cool (at least 4 hours).

of a spoon. Check the seasoning, add the remaining

4. For the filling, in a heatproof bowl over simmering

12 apples and simmer in the sauce for 5-6 mintues to

water break the chocolate into small pieces, add

warm through.

the syrup and pour in half the cream. Allow to melt,

4. Serve the pork drizzled with the baby apple

stir until smooth then set aside to cool.

cider sauce.

5. Pour the rest of the cream into a mixing bowl and add the coffee and cinnamon. Whip until stiff peaks

Chocolate truffle dacquoise

form. Pour the melted cooled chocolate into the

A dacquoise is a dessert cake comprising layers of

cream and fold in gently to combine.

meringue and whipped cream. This chocolate version

6. To assemble, place one dacquoise spiral in the

is totally decadent and has no calories, of course.

base of the prepared cake tin. Pour half the filling onto the dacquoise, layering it with the second

SERVES 16

dacquoise and the rest of the filling. Leave to set in

Berries, cherries and chocolate truffles for decorating

the refrigerator for at least 1 hour. Gently warm the

• CHOCOLATE DACQUOISE

cake tin with a tea towel soaked in hot water before

1½ cups icing sugar

unmoulding. Decorate with berries, cherries and

5 Tbsp cocoa powder

chocolate truffles.

6 egg whites 1 Tbsp cream of tartar ¾ cup white sugar • FILLING 250 g dark chocolate 2 Tbsp golden syrup 2 cups fresh double cream

WIN 1 of 3 SAVANNAH TO SEA cookbooks. To enter complete the following statement. Savannah to Sea is a culinary journey with an_____twist. SMS

4 tsp instant coffee granules

"Savanna2Sea" + your

1 tsp ground cinnamon

answer and full name to 45901 by 31 July 2014. T's

1. Preheat the oven to 160 ºC. Line 2 baking trays

& C's apply. SMS charged

with well-greased parchment paper and grease a

at R1.50

23-cm springform cake tin. (Use the base of the cake

G IN JA | FOOD

31


A few scoops of Hilary Sunday Times Food Weekly editor & winner of the 2014 UJ Tourism and Hospitality Award, Hilary Biller, shares inside scoop and three of her favourite winter recipes.

Hilary grew up in Durban and after completing matric was unsure of what to do with her life. Opting for a secretarial course she then worked for a couple of years before stumbling on a course in food and clothing. “Funny those secretarial skills – and particularly touch typing have stood me in good stead in my career,” said Hilary. Her passion for food was instilled by her father, a frustrated accountant ‘wannabe’ chef with a refined palate and a great love of food. Hilary went on to study a three-year diploma in food and clothing at Wits Tech (which was later incorporated into the University of JHB) and her second job was with, the then Woman’s Value magazine in 1985. She is now the editor of the very successful Sunday Times Food Weekly supplement and prior to this she was The Star’s Angela Day for 11 years. Q’s & A’s: Hilary shares with Ginja Ginja: Is there a chef you admire the most? Who and why? Hilary: I’d say Jamie Oliver because I had the opportunity to interview him in London many years ago. What a treat. His passion and energy are palpable. He’s made a huge contribution to the global food industry and inspired and encouraged so many to cook. What a ‘boykie’. Ginja: Which talent would you most like to have that you don’t possess? Hilary: I’d love to be able to crochet! Ginja: Is there a food that you hate? Hilary: Tomato soup turns me cold. It’s too concentrated and any dish with an intensity of tomato flavor.

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GI N J A | FOOD



Ginja: What kinds of ethnic food do you think are underrated right now? Hilary: South American and, particularly, Mexican food. What we eat as Mexican, in SA, is American-Tex-Mex. A spin - off of the upcoming Soccer World Cup in Brazil is the wealth of exotic South American flavours and ingredients visitors will be introduced too – and this is sure to spread the unique tastes around the world. Ginja: If you could read anyone’s diary, whose would it be? Hilary: It would be nice to have some dirt on Gordon Ramsay! Ginja: Favourite kitchen equipment or gadget? Hilary: My Global knife. I can’t do anything without a Global knife. Ginja: Best piece of advice you would give a home enthusiast? Hilary: Don’t over complicate food. Use simple recipes that showcase the ingredients for what they are. Ginja: If you had just one wish, what would it be? Hilary: To lose 20kg overnight so I could start all over again!

BABY MARROW AND mushroom cheesecake “A baby marrow and mushroom cheesecake. I love it because it’s savoury, so flavoursome and makes a perfect meatless dinner dish when served warm." 50g fresh brown breadcrumbs 50g oats 75g butter, melted

baby marrow and mushroom cheesecake 34

GI N J A | FOOD


Salt and pepper, to taste

salmon fish cakes

Filling: 250g garlic-and-herb cream cheese 3 extra-large eggs, separated 150g white cheddar cheese, grated 30g parmesan cheese, finely grated 175ml thick plain yoghurt 100g baby marrows, grated 100g button mushrooms, finely chopped 5ml (1 tsp) mustard powder Dash of cayenne pepper Salt and pepper Preheat the oven to 160°C. Mix together the breadcrumbs, oats, butter, salt and pepper and press into the base of a sprayed 20cm loose-bottomed cake pan. Beat together the cream cheese and egg yolks. Add the cheddar, parmesan, yoghurt, baby marrows, mushrooms, mustard powder and cayenne pepper and mix well. Season to taste. Whisk the egg whites till stiff, adding a pinch of salt, then fold them into the batter and spoon into the prepared pan. Bake for 45 minutes or until golden brown and firm to the touch. Cool in the pan for 10 minutes, then loosen edges with knife and turn out. Serve warm or cold.

salmon FISH CAKES “My easy peasy Thai salmon fish cakes. It’s my kind of food – quick to put together without compromising on flavour.” MAKES 12-18 (depending on size) 1 x 418g can pink salmon drained, skin and bones removed (or 2 cans tuna chunks, drained) Handful fresh parsley or coriander, finely chopped

G IN JA | FOOD

35


spicy sausage and vegetable soup with tomato and olive bread


1 red chilli, seeded and chopped

Handful fresh basil, chopped

60g (1 cup) fresh white breadcrumbs

Salt and black pepper

15ml (1 tbsp) fish sauce

30ml (2 tbsp) black and white sesame seeds

1 extra-large egg, lightly beaten

• SOUP

Salt and black pepper, to taste

30ml (2 tbsp) olive oil

Cake flour, for dusting

100g streaky bacon, cubed

Sunflower oil, for frying

2 onions, finely chopped

Sweet chilli sauce, to serve

2 garlic cloves, crushed 2 carrots, peeled and diced

Combine salmon parsley, fresh chilli,

2 celery sticks, finely sliced

breadcrumbs and fish sauce in a bowl and work

1.5 litres chicken stock

in the egg to make a batter. If too runny, add

1 bay leaf

extra breadcrumbs. Season and shape into balls

1 x 400g can cannellini beans, rinsed

with wet hands. Flatten into discs, coat lightly in

and drained

flour and refrigerate for 30 minutes. Heat about

1 spicy sausage (such as chorizo), sliced

3cm oil in a pan and fry the fish cakes until

Salt and pepper

golden on both sides. Drain on paper towel.

Handful fresh parsley, chopped

Serve with sweet chilli dipping sauce. For the bread, combine eggs, flour and baking

spicy sausage and vegetable soup WITH TOMATO AND OLIVE BREAD

powder in a bowl and mix well. Add oil and

“I absolutely adore soups and a chorizo and veg

press into a greased or sprayed loaf pan. Sprinkle

soup served with tomato and olive bread is a

with sesame seeds and bake at 180ºC for 45

current favourite. Chorizo sausage is one of my

minutes.

tomato paste and mix until combined. Fold in olives, sun-dried tomatoes and basil, season and

favourite foods.” For the soup heat the oil in a pot and fry bacon SERVES 4-6

and onions for 5 minutes. Add garlic, carrots and

• Tomato and olive bread

celery, cover with a lid and cook for 3-5 minutes.

4 extra-large eggs, beaten

Add stock and bay leaf and simmer gently for

280g (2 cups) self-raising flour, sieved

25 minutes. Add beans and sausage, season to

5ml (1 tsp) baking powder

taste and simmer for a further 10 minutes. Serve

45ml (3 tbsp) olive oil

hot, sprinkled with a little parsley, with the warm

15ml (1 tbsp) tomato paste

tomato and olive bread on the side.

Handful pitted black olives 6-8 sun-dried tomatoes in oil, drained

Recipes and images previously published

and finely chopped

by Sunday Times Food Weekly.

G IN JA | FOOD

37


SMART COOKING

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G IN J A | ADVERTORIAL


In winter we crave warm,

Prawn And Chorizo Risotto

home-cooked, hearty dishes,

Serves 4

anything that will ease the chill that creeps in. Families huddle

200g chorizo sausage, diced

around the kitchen table and

Splash of olive oil

enjoy the special closeness

1 onion, chopped

that comes from sharing

5ml garlic, crushed

‘soul food’.

1 stick of celery, chopped 250ml risotto rice

The traditional family feasts that

60ml white wine

keep winter at bay, require

600ml chicken or vegetable stock

much time in front of hot stoves

125ml Parmesan cheese, grated

and ovens; electricity intensive

60g butter

appliances that can make

300g prawns, cooked

a significant contribution to

60ml parsley, chopped

increasing your monthly energy bill.

Pepper

The answer is in Electricity-smart

1. Set your pressure cooker on

cooking- to create winter foods

‘simmer’.

that still bring out warm smiles of

2. Add a splash of olive oil to coat

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‘good taste, electricity smart’ dishes

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fennel, the whole

bang-shoot!


Fennel is not a herb that we use on a daily basis, however, due to its many health properties, perhaps it is a herb we should pay more attention to. It is one of the few plants where the roots, stalk, seeds, leaves and pollen are all used. The plant has an aromatic, unique taste strikingly similar to that of liquorice and anise. It has a crunchy and striated texture similar to that of celery. Fennel is a strong, natural antioxidant and has a fascinating phytonutrient compound called ‘Anethole’ - the primary component of its volatile oil. Studies have shown fennel to be effective in reducing inflammation and may help prevent the occurrence of cancer. The fennel bulb is an excellent source of Vitamin C, which neutralizes free radicals in all the aqueous

Fennel has many medicinal properties that make it worth learning how to use this fabulous plant in cooking.

environments of the body preventing cellular damage that results in pain and joint deterioration, as well as a

and can also be frozen after blanching but will lose a

good boost to our immune systems. Fennel contains

little of its pungent flavour. Store dried fennel seeds in

potassium, manganate, copper, phosphorus, iron, niacin

an airtight container in a cool, dry spot and they will last

and calcium. It has been discovered that the fibre in

for up to 6 months, alternatively you can keep them in

the fennel bulb may assist in reducing high cholesterol

the refrigerator. Fennel is classified as both a herb and a

levels and preventing colon cancer. Folate (a VIT B) is

vegetable. It is versatile and can be sautéed, braised,

also found in the bulb with potassium which are both

used for garnishing or side dishes. The flavour of the bulb

conducive to lowering the risk of heart attack and stroke.

is more pronounced when used raw, and is refreshing in salads with citrus. The bulbs are also commonly roasted

Originating in the Mediterranean, then carried north from

or grilled. The leaves can be used in salad greens,

Italy by monks, it’s used in nearly every cuisine, flavoring

grilled fish dishes and soups to impart a more delicate

dishes from Indian curries to French stews. In France and

flavour. The flavour of fennel compliments both savory

Italy, fennel is a versatile vegetable playing an important

and sweet dishes. The pollen is a rare luxury - tiny dried

role in their food culture. Today, the USA, France, India

heads of fennel flowers. The spice has a sweeter and

and Russia are among the leading cultivators of fennel.

far more intense flavour than fennel seeds, meaning

When selecting fennel in the market, look for bulbs that

that a little goes a long way. Fennel pollen’s nickname

are clean, hard and firm without signs of splitting and

– The Spice of Angels – is probably a more appropriate

bruising. The bulbs are whitish or pale green in color and

way of labelling the spice. The honey-aniseed flavours

the stalks and leaves are freshly green in color and should

work wonderfully alongside pork and roast chicken, or

not have any flowering buds. Fresh fennel has a fragrant

sprinkled on salads and vegetables. For the fullest

aroma and is available from autumn through to spring.

taste, add the fennel pollen at the end of cooking as

Fennel keeps fresh in a refrigerator for up to four days

a finishing flavour.

G IN JA | FOOD

41


It is popular among herbalists and has been used for

4 whole star anise

thousands of years as a natural remedy, most commonly

Salt & black pepper

for digestive problems. Fennel has many medicinal properties that make it worth learning how to use this

1. Heat Oven to 180°C.

fabulous plant in cooking. It stimulates the appetite,

2. Blanch whole fennel bulbs in boiling water for

soothes the digestive system particularly for those

approximately 10 minutes; be careful to not overcook;

undergoing radiation and chemotherapy. Fennel is also

the bulbs should still be slightly firm.

used to treat congestion, conjunctivitis and anaemia.

3. Drain it well and arrange in a well-greased oven dish or baking sheet.

Plant fennel in your garden or in a deep pot and in no

4. Coat with olive oil; salt; pepper; pecan nuts and

time you will have your own homegrown pharmacy in

fennel seeds and toss with your hands. Add the whole

your backyard and may enjoy the wonderful health

star anise to the oven dish.

benefits of this versatile plant.

5. Roast for 30 minutes or until the fennel is golden brown.

There are two types of fennel that you can grow in your

6. Scatter with reserved chopped green leaves to add

garden, depending on how you plan to use the plant.

color before serving.

‘Florence Fennel’ is used more like a vegetable and is grown for its bulbous stem. ‘Herb Fennel’ does not

Pork Loin Pot Roast

produce much of a bulb and is typically grown for its

This no fuss recipe is packed with goodness and for a

foliage and used as a herb. Fennel needs full sun, fertile

low fat version; one can use lean cuts of pork.

and well-drained soil. It self sows easily so you will see it popping up in your garden every year. It is advisable

4 Pork loin steaks

not to plant your fennel seedlings in the same area as

1 large red onion, sliced

coriander and dill as they tend to cross-pollinate. Fennel

2 thinly sliced garlic cloves

is easy to grow and rarely suffers from pest problems.

4 thyme sprigs 500g whole baby potatoes

Discover with fennel at home, try these ‘fentastic’

2 fennel bulbs thinly sliced

recipes.

300ml chicken stock Salt & pepper

OVEN ROASTED FENNEL This easy to prepare dish makes for a delicious side with

1. Heat Oven to 180°C.

your Sunday roast; or just about any meal.

2. Put the potatoes; fennel, onion, garlic and thyme into a large roasting pan and mix together with the stock.

42

GI N J A | FOOD

4 fennel bulbs, remove and keep green leaves

3. Tightly cover roasting pan with tin foil and cook for 30

¼ cup quality olive oil

minutes.

¼ cup chopped pecan nuts

4. Remove from oven and increase the oven

¼ cup fennel seeds

temperature to 220°C.


PORK loin pot roast

oven roasted fennel


wholegrain rye bread loaf with fennel seed

creamy fennel mashed potatoes


5. Remove the foil and place the pork loin in the roasting

tin. Cover the tin with slightly oiled cling wrap and leave

tin nestling in between the veg, season well with salt &

to rise for an additional 1 – 2 hours or until doubled in size.

pepper and return roasting pan to the oven for 15-20

8. Remove cling wrap and bake in preheated oven for

minutes or until golden brown.

30 minutes until brown. 9. Transfer to a wire cooling rack and leave to cool

Wholegrain Rye Bread Loaf with Fennel Seed

before serving.

A nourishing seed loaf, perfect with homemade soup

Creamy Fennel Mashed Potatoes

this winter.

An aromatic twist to your typical mashed potatoes.

200g Rye Flour, plus a little extra for dusting

2 large potatoes; peeled and cut into blocks

200g wholegrain flour

2 Tbsp butter

7g fast action dried yeast

1 tsp fennel seed

1 Tbsp honey

Salt & pepper

250ml warm water

1 large fennel bulb; chopped roughly in large blocks

½ tsp fine salt

½ cup sour cream

2 tsp fennel seeds

1 tsp minced garlic

1. Heat oven to 200°C.

1. Bring slightly salted water to boil in large pot; and add

2. Place the rye flour, wholegrain flour; yeast and salt into

the potatoes; cook until tender; and drain.

a bowl.

2. While the potatoes boil; melt the butter in a large pan

In a jug, mix the honey with the warm water, and then

and add the fennel seed and garlic; allow to bubble

pour the liquid into the flour bowl and mix to form a

together for a minute.

dough.

3. Add the fennel bulb blocks, sprinkle with salt and

3. Rye flour can be quite dry and absorbs a lot of water;

pepper, and cook on a medium heat for 15-20

if the dough looks too dry add a little more warm water

minutes until soft. Add the ½ cup of cream until

at a time until you have a soft dough.

it is just beginning to bubble.

4. Tip the soft dough out onto your work surface and

4. Mash the potatoes; and stir in the fennel-

knead for 10 minutes until smooth.

cream mixture.

5. Place the dough into a well-oiled bowl and cover

5. Season with more salt & pepper to taste & serve.

with cling wrap. Leave to rise in a warm place for 1 – 2 hours or until the dough has doubled in size. 6. Once the dough has risen, tip back onto your work surface; add the fennel seed and knead briefly in order to release any air bubbles. 7. Dust a loaf tin with flour; and pop the dough into your

G IN JA | FOOD

45


Niel Stemmet back + page: heritage food and journeys Words + Photos supplied by Lapa Publishers

46

GI N J A | FOOD


G IN JA | FOOD

47


NIËl Stemmet is a story teller. He learned about stories at his grandfather’s knee. His passion in life is food of the past, and telling the stories about food worth remembering that simply beg to be told. Because we all pass on, stories are the only things that endure in this world.

On January 11, 2014, Anneke Blaise wrote a foreword for back+page. On February 17, 2014, she died of cancer, and so bestowed on back+page a whole new dimension. Half of the royalties this book generates will be donated to cancer research. Yes, back+page is more than a cook+book; it is also a story+book, a food+book, a memory+book, a heritage+book. It’s in full colour, for Niël wanted to be different than his teachers at school: “My eyes wanted to read colour into everything, but in my teacher’s eyes everything was black-andwhite, and that was that!” That is exactly why Niël loves quilts: “Quilts tell stories. Every one that I possess tells a different story.” And every story triggers new stories. Este de Nysschen writes from Panama how she started teaching “the poor, dirt poor, poorest-of-the-poor widows” in Afghanistan how to make quilts from scraps of fabric. In back+page, Niël Stemmet not only perpetuates the success story he enjoyed with his debut, salt+pepper, but also spices up his new collection of stories with letters from inspired readers. Niël Stemmet has not had it easy – at school as well as elsewhere. Now he has taken up the cause of those who suffer. This book,

48

GI N J A | FOOD


oven baked lamb shoulder


bobotie

50

GI N J A | FOOD


therefore, is also about women “who care for the children of others as maids and nannies, bringing up those children as their own”. But Niël also fights for Afrikaans, which is why he writes up words worthy of remembrance, such as “uitpakslaai” (display salad) and “mandjiekos” (basket food), or he may choose his words wisely to tell surprising stories: Oupa Koot planted almond trees in the garden of the town house. He used to say that the almond trees shed their nuts because they knew that his back would become bent and that he would then be able to collect the nuts from the ground and hoard them to give to his children and friends. Simplicity is important to Niël. According to him, it should become a lifestyle. Niël tells us about the people of days gone by who used to draw their curtains to shield their home’s interior from the searing heat of summer. Why don’t we do that anymore, when it’s a way of balancing your budget. The same spirit of humility is also to be found in his recipes. Back to the days before unnecessary additives, when food was pure, and the taste

of the original recipe was preserved; leg of mutton, or ash bread. Let’s cook simple food again, food from the past.

Oven baked lamb shoulder 2.5 kg Lamb shoulder Handful of whole coriander seeds 2 cloves of garlic, finely chopped 1 tsp white pepper, ground 1 tsp salt 2 Tbsp Farm butter 2 oranges, halved 1. Preheat the oven to 140˚C. Don’t rinse the shoulder of meat; the juices are part of the heritage story. 2. Finely grind a handful of whole coriander in a mortar and pestle, add salt and white pepper, and a chunk of farm butter. 3. Rub this butter mixture all over the lamb, into every crevice, with your fingers. 4. Place the shoulder in the oven on a wire rack, over the halved oranges and oven pan, to collect the fat, and bake slowly for 2 to 3 hours. 5. All the fat will drain and collect at the bottom of the oven pan – you can use this flavoursome fat to make roast potatoes.

G IN JA | FOOD

51


and 40 minutes if you’ve used cooked meat. 4. Right at the end of the cooking time, you can turn up the temperature of the oven to achieve that lovely brown egg-custard colour on top.

quinces of early winter 6 Quinces Lemon juice 1 Tbsp coarse salt 1 Tbsp white pepper

bobotie

200g Melted butter 3 Tbsp Star anise

1 kg minced mutton with fat 1 thick slice of white bread

1. Core and cut the quinces in wedges.

1 cup full-cream milk

2. Dip in water that you have scented with

2 large farm eggs

fresh lemon juice.

2 onions, finely chopped

3. Pat dry, brush with butter and season

2 Tbsp curry powder

with salt and white pepper as well as hand

1 Tbsp sugar

ground star anise.

1½ tsp salt

4. Bake in the oven in a 140˚C oven

¼ tsp fine white pepper

until cooked.

Juice of 1 lemon ½ cup raisins, chopped, or 1 cup sour apples, finely grated 8 almonds, broken into flakes Lemon leaves 1. Use minced meat or cooked mutton that can be broken into small pieces. 2. Soak the bread in milk and then press out the milk again – keep the milk aside and beat one of the eggs into the milk with a pinch of fine salt. 3. Mix the rest of the ingredients, except for the leaves and almonds. Form into a large meatball. Place in a greased earthenware baking dish. Pour over the egg milk. Push the almonds and leaves into the meat. Bake at 150 ˚C for 1 hour if you’ve used minced meat,

52

GI N J A | FOOD

WIN 1 of 3 BACK +PAGE cookbooks. To enter complete the following statement. Back + Page: _______ Food and Journeys. SMS "Back+Page" + your answer and full name to 45901 by 31 July 2014. T's & C's apply. SMS charged at R1.50


quinces of early winter

G IN JA | FOOD

53


GROWN, HANDPICKED, PROCESSED AND BOTTLED TO ORDER ON THE ESTATE

olive it DAYDREAMS OF AN OLIVE OIL PRODUCER

I'm an oil maker- yes I now make olive oil.

Life is very different now...

It's processing time, my disciplined three months, from April through to July, early starts

Thoughts of monthly board meetings,

and sometimes a late finish but it does instil

budgets, financial reports and strategic

a sense of self discipline after the freedom of

plans a distant memory - brings a wry smile

farm life throughout the rest of the year.

to my face. The corporate life of a trained

Mine's not an office in the city with a daily

chartered accountant is dead and buried.

commute and a pitched battle with taxis and the competitive edge of time restricted office jockeys. Chasing the clock is now irrelevant - patience my man - that is what the Italian mentor taught me in creating premium extra virgin olive oil. The fruit will determine time and you will have time to think, no not think, more like daydream. Reinvent the world, indulge in a creative spirit and produce an end product that will enhance the art of slow food and perhaps reverse some of the ills of the city life.

BRENDA AND NICK

High cholesterol and hypertension are no longer the topic of dinner party

G IN J A | ADVERTORIAL


conversation, a good dollop of my extra virgin olive oil daily and its inclusion in most mealtimes has put paid to those concerns which even has my GP thinking. Yes this stuff, if good quality, really does help and the bureaucratic European Union even acknowledge such findings. Up with the sunrise, a brisk walk to the shed, check out the olives to determine the press settings and fire it all up. A logical sequence: olives to the washer, then the crusher pushing paste into the malaxers and slowly kneaded until the oil starts to glisten. From here its pumped through the centrifuge to separate the oil

AWARDS SA OLIVE ASSOCIATION 2010 DOUBLE GOLD 2011 DOUBLE GOLD and SILVER

from the pomace and water and finally

2012 DOUBLE GOLD

lightly filtered and stored away in stainless

and GOLD

steel tanks with a nitrogen blanket to

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keep it fresh until packed and sent to MARCO ZICHELLA AWARDS

the customer.

2011 FIRST PRIZE INTENSE

Nothing added and nothing taken away, patience a virtue and time dictated by a process as old as time itself - equipment is more modern today but principles haven't changed and those original Olympians and even Julius Caesar consumed the very same

2012 CONSUMER’S CHOICE 2013 FIRST PRIZE INTENSE and CONSUMER’S CHOICE IL MAGNIFICO 2013 GRAN MENTION 2014 SILVER

liquid gold. LOS ANGELES

The pace of life has changed, the

2012 SILVER

surrounding countryside is now my view,

2013 GOLD

the birds my music and the sunshine my light. Do I miss the race of time, the daily grind, chasing the proverbial pot of gold at the end of the rainbow? No I'm alive not dead, I create something worthwhile with my own hands and

JAPAN OLIVE OIL COMPETITION 2014 GOLD FLOS OLEI 2013/2014 TOP OLIVE OILS OF THE WORLD

it's good, really good. What is more it promotes health and well being for

Whilst awards are not

all who choose to consume my creation.

everything, they do allow the consumer a yardstick,

RIO LARGO EXTRA VIRGIN OLIVE OIL has changed my life!

whereby the oils and the producer can be measured.

RIO LARGO OLIVE ESTATE | 082 340 6726 | www.riolargo.co.za


DUKKAH Dukkah is an Egyptian recipe made by blending roasted and groundnuts, seeds DUKKAH

and spices. Served with fresh bread to dip into olive oil and then into the dukkah. Often made with pine nuts, with this

“Tasting is believing. You can read about great olive oils, and

version however you can use pistachio nuts if you like.

their vast superiority over bad oils, all you want. You can hear

2. Pour the mixture into a food processor. Add cumin, salt, chilli powder and baharat mix. Blend together. 3. Use Dukkah as seasoning in cooking, or serve as an accompaniment with bread and RIO LARGO olive oil.

DIPPING OIL Ingredients

Ingredients

1 cup RIO LARGO extra virgin olive oil

folks talk about the subject;

½ cup Pine nuts or pistachio nuts

½ cup RIO LARGO Balsamic vinegar

you can watch videos on it;

½ cup Coriander seeds

½ cup Grated Parmesan cheese

BUT, until you try first-rate olive

¾ cup Sesame seeds

1½ Tbsp dried basil

oil for yourself - actually put

½ tsp Ground cumin

½ tsp Salt

the good stuff in your mouth,

½ tsp Salt

½ tsp Pepper

½ tsp Chilli powder

4-5 Giant cloves garlic roasted then minced

and compare that experience to the bad stuff you’ve eaten

½ tsp Baharat (white and black pepper,

in the past - you won’t really

cinnamon, cloves and nutmeg)

get it. You won’t fully believe there’s a problem, or, in your heart of hearts, understand that all the fuss over bad oil is entirely justified.” - Tom Mueller www.truthinoliveoil.com

G IN J A | ADVERTORIAL

Method 1. In a jar with a lid, combine oil, vinegar,

Method | Makes 1¾ cups

cheese, basil, salt, pepper and garlic; stir, or

1. In a large frying pan over medium-high

cover and shake to blend ingredients.

heat, combine pine nuts and coriander

2. Pour into small, shallow bowls or rimmed

seeds. When the mix has started to colour,

plates.

add the sesame seeds and continue to

3. Slice or tear bread into pieces and dip

toast until golden brown.

into oil to eat.


RUSTIC ITALIAN BREAD

RUSTIC ITALIAN BREAD

Ingredients 2 cups Lukewarm water (you may not use all of it) 3 cups All-purpose flour, (or Oat flour blend, or Wheat flour) 2 tsp Granulated sugar 1 tsp Salt 2½ tsp Active dry yeast or a packet 1 Tbsp Rio Largo Extra Virgin Olive Oil 1 Tbsp Sesame Seeds (optional for the top) Method 1. Preheat your oven to 180 ˚C. In a bowl, add 1 cup of warm water and dry active yeast and let it stand until creamy (about 5 minutes). 2. In another bowl add flour, salt, and sugar.

DIPPING OIL

After 8 minutes take the yeast mix and add it to the flour mixture, mixing it in with a fork until sticky. Add the additional cup of water,

paper that is on a baking tray. The dough

a little at a time until it forms a ball. Note: You

should be elongated and oval-shaped, with

may not need all of the water. Just make

tapered and rounded (not pointed) ends.

sure the dough is a tad bit moist. Add a little

Take about 1 tablespoon of olive oil and coat

bit of flour at a time to get it to a less sticky

the dough with it. This will make it nice and

consistency.

crunchy on the outside.

3. Next, sprinkle with a bit more flour and

8. After you rub it down with olive oil you can

work it with your hands to make a ball. It’s

sprinkle a bit of sea salt or sesame seeds on

not necessarily kneading per say. You are just

top.

rolling and tucking in gently to get a

9. Next, score the top of the dough with a

smooth ball.

sharp knife at a 45-degree angle.

4. Take the dough and gently mold it into a

10. Bake for 30 minutes, until you hear a hollow

smooth but firm ball with an elastic feel.

sound when you tap the bottom.

5. Put the dough back into the bowl and

Allow the bread to cool slightly before serving.

cover with a kitchen towel and let it rise. This

Enjoy with dukkah and dipping oil!

could take anywhere from 30 minutes to 1 hour. It all depends on the temperature in the room and the humidity. 6. Once it rises take a little more flour, pat it down and roll it into a ball again. 7. After you are done with all the rising, take the dough and put it on the parchment

RIO LARGO OLIVE ESTATE | 082 340 6726 | www.riolargo.co.za


you say...

i say DAVID VAN STADEN


Everyone has a perspective on food.

all your furniture and your wife’s haircut and

And the preparation of food is probably

said that all your opinions were stupid, how

one of the most subjective, possibly

would you feel?” Although I have left, for

prejudicial opinions on how we as

censorship reasons, the rest of his quote out,

chefs should be preparing or serving

it pretty much highlights the way most Chefs

your food. With the increased exposure

feel after a long and probably a “not great

to culinary television programs to both

service” period. We take a daily ride on a

educated culinarians and avid amateurs

very busy emotional rollercoaster. Its thrilling,

there seems to be a preconceived

but exhausting.

expectation on how a Chef should behave, produce or serve their

Any true Chef dreams, loves and lives for

pre-decided meal choice – everyone

dining acceptance, in failing our obsessive

wants to be a celebrity Chef.

quest for your approval, we all too often become labelled as temperamental, which

This does not mean that all full time Chefs are

is an inevitable reaction to anyone who truly

faultless and that amateurs are clueless. Of

loves something that much. So in short, yes,

course at times we do make silly mistakes:

we do take things personally, it couldn’t be

during my early kitchen years, whilst learning

more personal.

my a la cart skills, my Chef came to me and complimented a duck dish I was particularly

In saying all that, this is most definitely and

proud of, how perfectly I had presented it,

by no means a plea for anyone to go easy

its crisp skin, and it was cooked to perfection

on us and we definitely do not expect you

he even went on for a while about the

to always agree with everything we do. Top

vegetables and starch. “One problem

of mind of any rational Chef is the fact that

though”, he exclaimed.....I eagerly waited

we are manipulating ingredients and placing

for his infinite wisdom and my inevitable

them into your body, it definitely doesn’t get

learning....”The guest ordered chicken”, and

any more personal than that! Instant approval

proceeded to thank me for his dinner. I had

would be naive on our side, to say the least,

to apologise to that poor guest who probably

so please, be as subjective, prejudicial and

had to wait an extra 15 minutes.

as opinionated as you are. We have grown to love and revere our puppy-like quest for

As Chefs, we need to navigate the grey in

your approval. This has after all, advanced

an attempt to offer what customers often

our skills and our quest for service and culinary

see as black or white. At the same time, we

excellence.

need to manage, guide and influence all who choose to support us and we need to do this with what often seems to be an antisocial presence, exacerbated by the often ridiculous work patterns, adding fuel to what is perceived as a socially clumsy image. To quote one of the first “culinary rock stars” Mr Marco Pierre White, “If I came to your house for dinner an hour late, then criticized

Any true Chef dreams, loves and lives for dining acceptance, in failing our obsessive quest for your approval, we all too often become labelled as temperamental. G IN JA | FOOD

59


With this long self-rationalised introduction, I

that we do drop a catch from time to time,

have been requested to be the generalised

but a more tangible target is always easier to

blue collar voice of the kitchen where I get to

pin down.

answer some of the questions I am often asked and be the neutral culinary voice who, I hope,

You Say: I would have expected much more

will clear up and answer some of the questions

from an establishment such as this.

or myths you may have. I have tried to list just

I Say: This generally just gets our back up, it is

a few common ones that I have come across.

patronising and tickles our inherent dyslexic

I hope to give you just one more opinion on

diplomacy. Basically chefs don’t respond

how some Chefs may feel at times, in the

well to reverse psychology and it feeds the

future giving you a platform to raise questions

general image of a temperamental chef.

or challenge common thought.

Please stick to the facts, as I previously stated, most true chefs aspire to your approval and

You Say: Don’t send the food back, you

will definitely be seeking out your culinary

never know what the chef will do with it in the

compliment.

kitchen. Then there is the inevitable story of

I hope to give you just one more opinion on how some Chefs may feel at times, in the future giving you a platform to raise questions or challenge common thought. 60

GI N J A | FOOD

Bob who used to work in a restaurant whilst he

You Say: Chefs are such Prima Donnas.

was a student and a chef used to do all types

I Say: Taking all the above into consideration,

of unmentionables to any patron who dared

and hoping to have cleared up some of this

to disagree with his expertise.

general misconception, let me try to finally

I Say: This may have happened in the past but

put this to rest: Other than the general running

now days it is most definitely an absolute NO

of all things other than actual cooking, which

and in every way unacceptable, if a chef is

includes all, Employment, Human resources,

caught doing anything vaguely inappropriate

Industrial relations, Procurement, Hygiene,

to any guests dishes, they would be hanging

Receiving, other general meetings (that

up their apron and the “chef” telegraph

people tend to find very relevant now days),

would begin, leaving that chef cold calling

we then have to insure that our menus are

and trying to sell car tracker systems at a local

researched and relevant. Finally, at crunch

telesales office.

time, we have to insure that every dish you receive is fresh, tasty, presentable and most

You Say: The food wasn’t nice.

importantly memorable. The challenge is that

I Say: Be specific, we are but a humble cook,

when a chef does manage to come out of

and have given up trying to read minds. I

his kitchen to meet you, (because he has

have to ask, what were you expecting? Too

been told he is a rock star), he has probably

often you have a pre conceived idea of

just served a reasonable amount of dishes

what a dish should taste like, e.g. did you

to a however many foodies with as many

order a dish that sounded similar to a different

preferred and varied tastes and expectations.

restaurant that you may have been going

Just when that delightful rush of service has

to for a while, please understand that every

finished, the chef, proudly wearing his blue

chef, as an individual, will be seeking to

collar, at times may very well seem a little

make his own mark, and probably through

awkward, this in most situations is a probably

his experience chosen to manipulate the

a defensive mechanism hoping that he has

ingredients in his specific way. I understand

met with your approval.


Points to ponder when making a sponge. Firstly you are incorporating as much air into your egg and sugar mixture as possible. The less air you mix in, the heavier your sponge will be, at this stage you can’t over mix your sponge. Now you want to add the flour, by sifting the flour, you are breaking up any potential lumps that may have been caused by moisture. Fold in the flour gradually, a little flour at a time, focusing on the sides of the bowl and folding into the middle of the bowl, until all the flour is incorporated and slightly sticky, not gooey. (I use my hand as I can feel the texture of the sponge… The messiness is liberating. For the fickle few, use a rubber spatula). Flour contains gluten, which is the elasticity in flour and develops elastic bonds that increases the more it is worked. In short if you work the flour too much, you will not only knock the air out of your batter, but also over develop the gluten that will in turn make your sponge heavy and chewy. If, on the other hand, you don’t work your sponge enough, you will end up with very crumbly sponge. Simple, don’t over work the sponge, and don’t under work your sponge, I suppose I’m trying to say PRACTICE! In baking and actually in all cooking, logic must prevail, you will notice that for the sponge roll the baking temperature is very high, and the sponge is medium. Your aim when baking is to transfer the heat, in this case, 100˚C as this is the temperature when the starches cook. You want to keep as much moisture in the mixture as possible, if you tried to bake the sponge at 100˚C, you would have a biscuit. The sponge roll is thin so the core reaches the required 100˚C very quickly, and the opposite for the sponge cake.

G IN JA | FOOD

61


tiffany petit fours

62

GI N J A | FOOD


Tiffany Petit fours

Swiss roll

Sponge cake, 3 simple ingredients, 2 simple

Too make the Swiss roll, when the sponge has

steps, but so many uses! This is a basic recipe

cooled turn the sponge upside down using

that I believe if you love pastry making you

some castor sugar to stop the sponge from

should master. To celebrate Ginja’s 1st birthday,

sticking to the paper, then spread your favorite

I am going to show you how to make “Tiffany

filling, which can be caramel, any jam you

Petit fours.” This is a general recipe anyone can

like or even chocolate ganache and broken

make with normal ingredients, it has so many

meringues (it gives the sponge some texture)

uses so don’t be limited by what I have done.

then roll it like you would sushi. Best to leave it

When thinking of its many other applications, 2

to set for a hour or so and it will slice easier.

other very useful ingredients will help… Although it may sound very “Martha Stewart…“ A little

For the Pettit Fours

passion and a lot of imagination.

Layer the sponges using whichever filling you like (as long as it sticks) normally about 3 or 4

For the Sponge

layers, try not to use too much “spread as it

8 Eggs

will make the glazing difficult. Then cover with

200g Sugar

silicon paper and place an additional tray on

200g Cake Flour

top, I normally weight the sponge down with whatever I can find.

If you wanted to make a chocolate

Next cut the sponge into whatever shape you

sponge, use:

would like. Prepare a glaze using only icing

180g Cake flour

sugar and enough water to achieve a thick

20g Cocoa powder

honey like texture. Heat the glaze to 50˚C, flavor as you like, then dip the precut shapes

1. Add the eggs and sugar and whisk in a

into the icing whilst it is still warm. Garnish

planetary mixer on high, I always tell students

and enjoy……..

to wait for the batter to slap the sides of the mixing bowl.

Born up a tree!!

2. Sift, then carefully fold the flour into the beaten egg mixture. 3. Spread the batter evenly over a Teflon sheet and bake at 240˚C. It should only take about 3 – 4 minutes, remove from the oven when it is golden brown. You can use the exact recipe if you want to make a wonderful natural plain sponge cake, use your desired cake mold and fill the mold to ¾ but bake at 170˚C.

G IN JA | FOOD

63


Award winning chef’s at Myoga Chef Mike Bassett and Chef Evan Coosner share this sumptuous recipe with GINJA. www.myoga.co.za

Chef'S pick

This is an amazing Asian inspired dish mainly from Korea with the kimchi but Chinese flavors of black bean creep in and some definite French influences like the terrine molding and the base of mayonnaise. This is finished with some fresh coriander paste to give it a nice fresh lift, if you like add some fresh exotic mushrooms as garnish or a few micro carrots for that professional look.

64

GI N J A | FOOD


Asian BBQ pork terrine

5. When you are ready to serve the dish

carrots. Sprinkle with the 1/2 cup kosher

1 kg pork neck

slice the terrine into 2cm thick slices

salt, massage so everything is coated

1 kg pork belly

quickly pan fry for about 30 seconds to

in salt and starting to soften and wilt. Fill

100 g Asian chilli garlic paste

warm through.

with cold water to cover it well and let it

25 g paprika

6. Serve the terrine with a little black

soak for at least 12 hours.

Braising liquid

bean mayonnaise and some kimchi.

2. Pour the cabbage and carrots and

500 ml water

liquid into a strainer. Let the brine drain

500 ml tomato juice

Black bean mayonnaise

away.

250 ml rice wine or sherry

3 egg yolks

3. Use the white part of the spring onion

25 g garlic powder

10 g mustard powder

and put them in a food processor with

25 g onion powder

25 ml rice vinegar

the garlic cloves, ginger, miso paste,

250 g brown sugar

5 g hondashi (in asian markets)

and Korean chilli powder. Blend it on

25 g chilli powder

50 g salted black beans, puréed

high until it’s smooth. Add the fish sauce

100 ml tamari soy sauce

125 ml olive oil

and a cup of pear juice and blend until

4 pork trotters

125 ml macadamia nut oil

you have a batter like consistency. Put the brined cabbage/carrots into a bowl.

For the terrine Pancetta thinly sliced

1. Mix the egg yolks, mustard powder,

Roughly chop the green parts of the

Pork neck and pork belly cooked

hondashi and vinegar together and

onions and add those to the cabbage/

slowly drizzle in the two oils until you

carrots. Pour the chilli paste mixture over

1. Rub the pork neck and the pork belly

have a thick emulsion.

the cabbage and massage it all over

with the Asian chilli garlic paste and the

2. Add the purée of black beans and

the cabbage/carrots and green onions

paprika and marinate overnight in the

mix thoroughly.

so everything is completely covered.

refrigerator. Over some hot coals cook

4. Pack tightly in a container. Let it sit at

the pork until browned and set aside.

kimchi

room temperature for up to 72 hours,

2. In a casserole or oven dish add

1 Chinese cabbage

until it is bubbly and fragrant. Once

the water, tomato juice, sherry, garlic

1 bunches green onions, trimmed off

every day, insert a clean chopstick to

powder, onion powder, brown sugar,

the root bits

release air bubbles. If needed, pour in

chilli powder, tamari soy and the pork

3 large carrots, peeled, thinly julienned

some additional brine to keep all the

trotters and cook covered at 160˚C for 8

½ cup kosher salt

vegetables submerged.

hours and allow the meat to cool in the

½ cup Korean chili powder

5. Store in the fridge until needed.

juices. When the liquid is cool remove

15-20 cloves garlic, peeled (overdoing

the meat and shred the neck and cut

garlic makes this stay on your breath

Coriander paste

the belly into thumbnail size pieces, take

more than usual.)

3 cups chopped coriander leaves

the meat off the trotters and finely chop

250 g ginger, peeled, rough chopped

5 green chiles

the skin.

25 ml fish sauce

1 tsp ground coriander seeds

3. Reduce the sauce to a thickish glaze

500 ml pear juice

1 tsp ground cumin

and add about two cups to the meat.

120 g white miso paste

3 Tbs lemon juice 1 clove garlic, chopped

Keep the remaining liquid for pouring over the terrine when you serve the dish.

1. Cut the Chinese cabbage in half

4. Place some slices of pancetta onto

long ways, then in half again longways.

Cut the core out of the four quarters. some cling film and roll the cookedrisotto pork Cauliflower with Cut the cabbage into squares (about into a roll with the leek pancetta covering charred venison the meat.

6cm square), pop it in a bowl with the

salt to taste Blend all ingredients in a blender, adding a bit of water if necessary to make a paste.

G IN JA | FOOD

65


The Mother City was hit by a storm of culinary delights and innovation as the best chefs in the world descended upon the CAPE TOWN INTERNATIONAL CONVENTION CENTRE on the 29 May-1 June 2014. It is now Johannesburg’s turn to host the tasty front of international chefs and food trends. Meet the Cake Boss! Visit the Johannesburg Good Food & Wine Show and meet Food Network’s Kitchen and Cake Boss, Buddy Valastro. Taking place at the Coca-Cola Dome between 31 July – 3 August 2014, get the latest trends and tips from the world of food and see celebrity chefs in action such as Reza Mahammed, and Food Network’s Siba Mtongana of Siba’s Table, to name but a few. The overall theme of the 2014 Good Food & Wine Show in Johannesburg is to take visitors on a sensory journey. Arriving at the show, visitors will be

Food Network’s Kitchen and Cake Boss, Buddy Valastro

given 3D glasses and enter through a ‘sensations’ tunnel. Inside, there are several different ‘hubs’ this year, many of which are new additions.

GOOD FOOD & WINE SHOW

Aphrodisiac Cooking Hits the Spot The already exciting line-up for the upcoming Good Food & Wine Show JHB is set to get even spicier with the addition of a pavilion dedicated to seductive cooking along aphrodisiac proportions. “There are over 100 foods (that we know of), with ‘active’ ingredients that provoke certain responses and

66

GI N J A | FOOD


JHB HIGHLIGHTS the celebrity chefs theatre presented by Woolworths and Robertsons herbs & spices featuring Cake Boss. around the world restaurants – eyes on Indian and Thai cuisine amongst others including Reza Mahammed who will add spice to the show. baking is big – following the global trend, baking will take centre stage with a kids bake-off area sponsored by Clover and Selati along with an adults baking theatre which is sponsored by Kenwood. food champions – featuring local food artisans. food trucks – streetwise food is given a showcase. craft beer – featuring local microbreweries and food and beer pairings. the italian quarter – Mamma Mia – lovers of Italian food will find out what’s new, hot and happening in the Italian kitchen. extreme nutrition – what foods you need to fit the sports scene. meals for men – a new feature to help men with the creation of quick healthy nutritious meals to impress.

The overall theme is to take visitors on a sensory journey. when combined, can have the effect

certain foods can also be healthy,

of stimulating these responses,” says

leading to a healthier love life.

Louise Cashmore, Sales & Marketing

However, true aphrodisiac cooking

Director of Fiera Milano, organisers of

goes beyond just the ingredients and

the show. “We are looking forward

the cooking. It involves environment

to showcasing some of these - the

– where you eat; ambience – how

delicious pairings and combinations

you set the scene; texture – of the

of ingredients, educating as to why

foods you put together and always

they are considered aphrodisiacs and

remembering the surprise and delight

getting visitors to turn up the heat in

factor in the process.

their relationships in a healthy way.” To help visitors get into the mood, the Beside the well-known examples,

Good Food & Wine Show will also host

dark chocolate, lobster, strawberries

a number of couples’ cooking classes.

and almonds, ingredients such as

See www.goodfoodandwineshow.

chillies contain the active molecule

co.za for more details. Tickets on sale

capsaicin, which increases endorphins

now on www.computicket.com or at

and lifts the mood. Avocados (known

your nearest Shoprite Checkers. Ticket

as the ‘testicle tree’ by the Aztecs)

prices from: R125 per adult | R50 per

are rich in folic acid, vitamin B6 and

child under 12 | Free for children under

potassium, and help in male hormone

3. See www.goodfoodandwineshow.

production. Garlic has decongestive

co.za for more information.

properties and nitric-oxide synthase enzyme assist with virility, immune

The Good Food & Wine Show

boosting and overall health. The

comes to Durban from 24-26 October

vitamins, minerals, phytochemicals

2014, Durban Exhibition Centre,

and/or antioxidants contained in

+27 (0) 31 360 1000.


BILTONG festival CASTLE LAGER EAST CAPE BILTONG FESTIVAL 2014

68

GI N J A | FOOD


In the heart of the Blue Crane Route,

BILTONG STROGANOFF

at the foot of the beautiful Boschberg,

A proudly South African version of the classic melt in your mouth dish.

lies a little town with a gentle spirit. Somerset East is known for its beautiful gardens, historic buildings and the

600g lean beef biltong; thick slices

natural beauty that surrounds the town.

30ml butter 30ml extra virgin olive oil

Since 1991, Somerset East and the Blue

1 finely chopped onion

Crane Route Municipality have played

30ml chopped thyme

proud hosts to the Castle Lager East Cape

10ml cayenne pepper

Biltong Festival.

300g black mushrooms 1 pinch salt and pepper

Originally conceived by Willem de Klerk, a

300ml sour cream

farmer from Bedford, the idea was backed

30ml lemon juice

by the local farmers' union and the local

15ml Worcestershire sauce

chamber of commerce and brought about

80ml chopped parsley

the first Festival. It proved extremely popular and attracted sponsorship and the support

1. Heat butter and half the oil in a non-stick

of the Municipality and has become a firm

saucepan.

fixture.

2. Add the onion, thyme and cayenne pepper and cook over a slow heat until

The organizers’ vision for the festival is for it to

onion is soft.

grow and attract more festival goers, local

3. Add the mushrooms and fry until cooked.

sponsors and activities. Last year (2013) the

4. Add the sour cream and bring to the boil,

festival offered an eclectic line-up of live

simmer until thickened.

entertainment that consisted of 20 performing artists, over 200 stalls, a beer tent, plenty of food and drink and of course BILTONG! With winter well and truly underway the Karoo is preparing itself for two days of festivities. The 24th instalment of the Castle Lager East Cape Biltong Festival will be held on the 18th and 19th July in Somerset East at Somerset East Show grounds. This year’s festival promises to be filled with loads of entertainment for the whole family. Tickets can be purchased at the gate. For more information on the festival visit: www.eastcapebiltongfestival.co.za or follow them on Facebook (www.facebook.com/BiltongFestival)

BILTONG STROGANOFF


With winter well and truly underway the Karoo is preparing itself for two days of festivities.

with the rest of the ingredients and blend well. 3. To serve garnish with peppercorns.

VERI PERI BILTONG This recipe is just as good without the chilli if you prefer! 2kgs good quality meat (Silverside is ideal for biltong making) 375ml of brown vinegar 100ml Worcestershire sauce

5. Add the biltong to the sauce mixture and cook for a minute. 6. Stir in lemon juice, Worcestershire sauce and parsley. 7. Season with salt and ground pepper and serve with Fusilli pasta, rice or even mashed potatoes.

750ml of coarse salt 500ml soft brown sugar 5ml bicarbonate of soda (This helps soften the meat) 2.5 ml coarsely ground black pepper 12.5 ml coarsely ground roasted coriander seeds 1. Slice the meat into suitable strips;

BILTONG PÂTÉ

thinner strips can be cut if you prefer your

A delicious spread for crackers or breads or even great enjoyed as a dip for your chips!

biltong dry.

200g thinly sliced button mushrooms 1 chopped onion 50g butter 150g finely grated biltong 250g smooth cream cheese with chives 30ml mayonnaise 30ml lemon juice 30ml wholegrain mustard 30ml green + black crushed peppercorns

2. Mix the vinegar and Worcestershire sauce together and drag the cuts of meat through the mixture ensuring that all the pieces are evenly covered with the mixture; this prevents the meat from moulding. 3. Shake off excess vinegar and place evenly spaced in a bowl. 4. Mix together all the dry ingredients and thoroughly coat the meat on both sides. 5. Allow to marinate for at least 4 hours turning the meat over every half an hour. 6. Hang the meat in your biltong maker; be sure to not let the pieces touch.

70

GI N J A | FOOD

1. Melt the butter in a frying pan, sauté the

7. Allow to dry 3 - 4 days however this is a

mushrooms and onions until soft and set

recommendation only depending on your

aside to cool.

own personal preference; if you are one

2. Once cooled place the onion &

that enjoys wet and fatty 3 days is usually

mushrooms into a food processor together

enough.


BILTONG PÂTÉ G IN JA | FOOD

71


FOOD ALLERGIES THE NOTORIOUS BIG 8

72

GI N J A | FOOD


Does your body swell and start itching

a member of the big eight – right alongside

after eating certain foods? Well, there's

milk. Soy allergies are more common among

probably nothing wrong with the food

young children than adults; luckily, most

but there's a good chance you are

children outgrow the allergy. Unfortunately,

allergic to something in it.

for those who are allergic to it, soy is everywhere. Its high protein content makes

At least 30% of the population complains

it a common additive in packaged foods as

of adverse food reactions. The majority of

well as health foods.

these individuals cannot reliably identify the offending food component. What most

Eggs are a healthful breakfast – if you're

people can eat freely might be fatal to

not allergic to them. For many people, the

someone with an allergy to that food.

egg is incredibly inedible. Someone could be allergic to either the white or the yolk (or

An allergic reaction occurs when the

both) – each contains certain proteins that

immune system mistakes a perfectly harmless

are known to trigger allergic reactions. These

substance for a dangerous one. In response,

reactions include atopic dermatitis, hives

the system launches a full-scale attack, all the

and anaphylactic shock. An allergy to eggs

while wreaking havoc on your body. If you're

is arguably one of the most frustrating to live

raising a child or even just enjoy hosting dinner parties, you should be familiar with some of the most prominent allergenic foods. Catering to someone's special dietary needs could save his or her life.

What most people can eat freely might be fatal to someone with an allergy to that food. with merely because so many food products

Cow's milk is one the most prevalent allergenic

contain them. People with egg allergies must

foods around the world, especially for young

avoid mayonnaise and most baked goods.

children. It's estimated that about 2 to 5

They should also carefully check the labels of

percent of children have allergic reactions

pastas, processed meats, and candy. If you

to cow's milk before they are 1 year old. This

see any of these ingredients on a label, steer

occurs when your body does not produce

clear: ovalbumin, ovoglobulin, ovomucoid,

lactase, an enzyme required to digest the

ovomucin, ovotransferrin, ovovitelia, ovovitelin,

predominant sugar in milk. Some doctors tell

globulin, silici albunate, albumin, lecithin, livetin,

parents to avoid giving cow's milk to babies

simplesee, vitellin and lysosyme.

until they hit that 1-year-old milestone. Allergic reactions to cow's milk include hives, asthma

Peanuts are among the most common

and anaphylactic shock.

allergies, and ingestion is likelier to lead to death. The allergy is especially common in

Soy is among the notorious big eight foods

young children, which is why experts warn

that cause allergies. Food manufacturers

against allowing kids to eat peanuts. If you're

started using soy as a substitute for milk back

allergic and accidentally ingest one, you could

in the 1950's because they considered it less

develop atopic dermatitis, hives, asthma or life-

allergenic than cow's milk. Ironically, soy

threatening anaphylactic shock. Interestingly,

now has the notorious distinction of being

a peanut isn't a nut -- it's a legume.

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73


People with tree nut allergies tend to suffer

as the most common food allergies among adults.

from them for their entire life. Besides digestive problems, allergic reactions include asthma, hives,

An allergist / immunologist, has specialized

atopic dermatitis and anaphylactic shock. The

training and expertise to determine if your

most common offenders include cashews, walnuts

symptoms are caused by a food allergy or due

and almonds.

to other food-related disorders.
Your allergist will take a thorough medical history, followed by a

Wheat allergies can develop in childhood

physical examination. You will be asked about

(after which the allergy is usually outgrown) or in

the foods you eat, the frequency, severity and

adulthood. People with wheat allergies have a

nature of your symptoms, and the amount of

difficult time avoiding it because it's so prevalent in

time between eating a food and any reaction.

Western diets. Besides being the major ingredient

Allergy skin tests may determine which foods, if

in breads, baked goods and cereals, wheat is also

any, trigger your allergic symptoms. In skin testing,

used as a thickening agent for sauces and soups.

a small amount of extract made from the food is placed on the back or arm. If a raised bump or

Although most fish are known to be allergenic,

small hive develops within 20 minutes, it indicates

cod and salmon tend to cause more allergic

a possible allergy.

reactions than other varieties. Rounding out the list of allergenic fish are anchovies, tuna, mackerel

People with food allergy should always carry

and sardines. If you discover that you're allergic

auto-injectable epinephrine to be used in the

to one type of fish, there's a good chance you're

event of an anaphylactic reaction. Symptoms

allergic to another type, too. Try to avoid seafood

of anaphylaxis may include difficulty breathing,

restaurants in general.

dizziness or loss of consciousness. If you have any of these symptoms in the context of eating, use

Shellfish comes from a different family to finned

the epinephrine auto-injector and immediately

fish. However, doctors recommend being tested

call for an ambulance. Don’t wait to see if your

for both at the same time. The shellfish family

symptoms go away or get better on their own.

encompasses not only crustaceans like crabs, shrimp and lobster, but also mollusks like oysters,

A key part of relieving the symptoms of common

squid and mussels. Shellfish allergies usually don't

food allergies or food intolerances, with a natural

show up until adulthood. Nonetheless, they stand

approach, is identifying the foods responsible for the distress. Try an elimination diet in the early

Allergy skin tests may determine which foods, if any, trigger your allergic symptoms.

stages of treatment. Find your food triggers. To pinpoint the foods that are causing your food intolerance or food allergy symptoms, you need to perform a bit of detective work, then follow an elimination diet. For a few weeks this will involve writing down everything you eat or drink, how much you eat and when, how the food was prepared, and how you feel throughout the day and even the next day. Start your elimination diet by removing common foods from your diet – one at a time – for 2 to 6 weeks per food item, noting any improvements in your symptoms and make a

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note of which food eliminations preceded the improvements. When you slip up, temporary relief of non-serious food allergy symptoms brought on by mistakenly eating one of your trigger foods, simply take a dose of Alka-Aid (available in health food stores). Products with alkali compounds can help fortify your stomach acid buffering system, which should minimize absorption of allergens into your bloodstream. If you take one at the first sign of symptoms, you should start to see an improvement within 10 or 15 minutes. Another approach to handling offending proteins that the body can’t break down is to use a substance that actually absorbs or binds with the problem protein and allows it to safely pass through the digestive tract without provoking food allergy symptoms. One such substance is activated charcoal. Activated charcoal suspended in either plain water or a sweetened solution is available over the counter. To be effective, it generally takes a fairly large dose, so 60 grams of activated charcoal for an adult isn’t uncommon. Rotate the foods that you are able to eat so that you don’t consume any particular item more that once every four days. Include beverages, condiments, and oils in this rotation strategy. Preventing overexposure to foods in this way will reduce your sensitivity to them and also reduce your chances of developing food allergy symptoms. All the supplements mentioned above are relatively safe, check with your health practitioner first to make sure they don’t interact with other medications you’re taking. There is currently no cure for food allergy, but there are many promising treatments under investigation. Avoidance, education and preparedness are the keys to managing food allergy.

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OGILVY CAPE TOWN 62784/E

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Valprè® and the Valprè® Urn Device are registered trademarks of The Coca-Cola Company© 2014.


DRINKS wine about winter • van ryn's brandy • graham beck



WINE ABOUT winter

Chef Jacqui Brown It is the season for winter warmers. Warm up and get cozy with Chef Jacqui’s mouth warming winter recipes and winter wine pairing ideas. Wine, the bottled equivalent of a hearty bowl of soup, with the comforting ability to both warm the throat and nourish the soul on particularly chilly days. As food eaten in winter months is richer and thicker, it is important to pair it up with a proper hearty wine. The ideal winter warmer is bold upfront, with assertive aromas right out of the glass. Ripe berry and spice are nice, not to mention they add an air of grace and warmth. Comfort food with comfort wine requires a comforting finish. After providing a harmonious blend of elegant richness, the best winter warmers saunter through the finish, offering more coziness than bite and lingering just long enough for the toes to curl. The iconic red wine producer Alto, celebrates its 90th birthday this year, releasing 3 vintages; the Alto Rouge 2011, Alto Shiraz 2011 and the Alto Cabernet Sauvignon 2010. Chef Jacqui Brown, Editor and Founder of Ginja Food Magazine, shares recipes to effortlessly pair each of these vintages.

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HEARTY Beef stew with dumplings

to the casserole. Slice the garlic and add to the casserole. Stir

ALTO CABERNET SAUVIGNON 2010 emanates

all the vegetables thoroughly and allow them

aromas of cherries, violets, black olives, some

to brown gently, scraping up the browned bits

dark chocolate and a hint of tobacco; a classic

from the bottom of the pan as you go.

pairing with the earthy stewed flavors of Chef

3. Once the vegetables are coloured, add

Jacqui’s Hearty Beef Stew and Dumplings.

the tomato purée and stir. Add the flour and stir together well until the flour is incorporated.

For the stew

Season with salt and freshly ground black

2 Tbsp Vegetable oil

pepper. Add the ale to the casserole, followed

1kg Diced shin of beef (cut off the bone into

by the beef stock.

large pieces)

4. Bring up to the simmer and return the

2 Sticks celery

browned beef to the casserole. Cover with a

2 Carrots

lid and simmer.

2 Large onions

5. Make the dumplings. Place the suet in a

3 Cloves garlic

clean bowl and add the flour. Using your hands,

1 Heaped tsp. Tomato purée

mix the suet and flour well, and then season

1 Tbsp. Plain flour

with salt and freshly ground black pepper. If you

Salt and freshly ground black pepper

want horseradish dumplings, now is the time to

500ml - Real ale (I like to use Guinness)

add it to the mix.

500ml Dark beef stock

6. Make a well in the centre of the flour and

2 Bay Leaves

suet mixture and add water a bit at a time. Mix

1 Sprig fresh thyme

with your hands until you get a firm dough that

For the suet dumplings

comes away cleanly from the sides of the bowl.

150g Beef suet

7. Turn the dough out onto a clean board and

150g Self-raising flour, sifted, plus extra for

sprinkle over some flour. Roll the dough out into

dusting

a sausage shape, and then form into six golf

Salt and freshly ground black pepper

ball-sized dumplings (they’ll double in size when

1 tsp. Prepared horseradish (optional)

cooking). Carefully drop the dumplings into

Water to bind

the stew. You can store any unused dumpling dough wrapped in cling film in the fridge for two

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GI N J A | DRINKS

1. Preheat the oven to 160˚C. Heat a large

or three days.

casserole on the hob. Add some of the

8. Cover the casserole with a lid and place

vegetable oil and, when hot, add some of the

in the preheated oven to cook for 2½-3

beef in a single layer and cook over a high heat

hours, checking periodically. After 2 hours,

until browned. When browned, remove the

turn the dumplings over. Add the bay leaves

beef to a bowl, before adding the next batch

and the thyme and continue cooking for a

and browning. Don’t crowd the pan. Remove

further half hour to an hour. When the beef is

the last batch of meat and place in a bowl.

done, it should fall apart to the touch and the

2. Roughly chop the celery. Add the last bit of

dumplings should be light and fluffy.

oil to the casserole and add the celery.

9. Serve the dumplings and beef stew in

Roughly chop the carrots and onions and add

large bowls.


HEARTY BEEF stew

with dumplings

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81


aromatic crispy

duck rolls

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GI N J A | DRINKS


Aromatic Crispy Duck Rolls

Remove the duck breasts from the pan and allow to cool a little before shredding with two

These rolls pair beautifully with ALTO ROUGE

forks, pulling the meat apart. Place onto a

2011. It is a full-bodied wine with appealing

plate or baking tray, cover with aluminum foil

blackberry flavours that are followed by

and keep warm in a low oven.

tobacco, chocolate, toast and vanilla.

5. Once cooked, drain the crisp duck skins on kitchen paper and finely slice. Scatter the

For the crispy duck

slices back into the roasting tin (which should

2 x 250g Duck breasts, skin on

be full of rendered duck fat) and return to the

2 tsp Salt

oven for 5 minutes. Drain well on kitchen paper

1 tsp Chinese five-spice powder

again and toss with the shredded duck breast.

1.2 Litres Chicken stock

6. Arm the Chinese pancakes in a steamer

3 Star anise

or microwave, then place the spring onions,

½ tsp Whole black peppercorns

cucumber and hoisin sauce in separate

1 Cinnamon stick

serving bowls and serve alongside the warmed

4 Spring onions, trimmed, very roughly

pancakes and shredded crispy duck. Allow

chopped

people to assemble the rolls themselves. To

5cm piece Root ginger, peeled, sliced

assemble, spread a little hoisin sauce onto a

100ml Chinese rice wine or dry sherry

Chinese pancake, scatter with some spring

To Serve

onions, cucumber and crispy duck and roll up

16 Ready-made Chinese pancakes (or Flour

to enclose before eating with your fingers.

Tortillas) Small bunch spring onions, trimmed, sliced into thin strips lengthways 2 x 6cm Pieces cucumber cut into fine strips 200ml Hoisin sauce 1. Preheat the oven to 220ËšC 2. Remove the skin from the duck breasts and make three long scores in each piece of skin with a sharp knife. Place the skins into a small, non-stick roasting tin and rub the salt and fivespice powder evenly onto them. Roast in the oven for 20-25 minutes until crisp and golden-brown. 3. Meanwhile, pour the stock into a lidded saucepan and add all of the remaining ingredients. Bring slowly to the boil, reduce the heat and simmer for 4-5 minutes 4. Add the duck breasts to the stock, cover with the lid and gently poach the duck for 15-20 minutes, or until cooked through.

G IN JA | DRINKS

83


The lands draping the ancient granite shoulders of the Helderberg Mountain near Stellenbosch that are home to Alto have been farmed since 1693. They used to be part of a larger farm called Groenrivier, translated as “Green River�. It was acquired in the 1920's by Hennie Malan, who set the farm on a new path to exceptional wine making. Hennie and his son, Manie, gave the farm the Latin name Alto, a reference to the altitude of the vineyards, the surrounding mountains and their aspirations.

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G IN JA | DRINKS

85


Lamb Cutlets With Chickpea, Caramelised Onion And Smoked Paprika Mash

3. Season well with salt and freshly ground black pepper, then return to the saucepan and keep warm. (Alternatively, you can blend all the ingredients in the pan using a hand-held

Can be served with this full-bodied, delicate

blender.)

spice flavoured ALTO SHIRAZ 2011. The notes

4. Meanwhile, for the lamb cutlets, heat another

of blackcurrant and prunes, with smokey and

large frying pan over a high heat. Season the

spicy undertones laced with berry and fruit will

lamb cutlets with salt and freshly ground black

marry the spices of the dish.

pepper and drizzle over the olive oil. 5. Cook the cutlets in batches, adding them to

For the chickpea, caramelised onion and

the hot pan to quickly sear on both sides, then

smoked paprika mash

reduce the heat to medium and fry for a further

25g Butter

two minutes on both sides (for rare), 2-3 minutes

6 Tbsp Olive oil

on both sides (for medium) or 4-5 minutes on

1 Large onion, peeled, finely sliced

both sides (for well-done).

2 Garlic cloves, peeled and finely chopped

6. Remove the cutlets from the pan and leave

2 tsp Thyme leaves

to rest, covered in foil to keep warm. Drain

½ tsp Smoked paprika

the fat from the pan and then stir in the wine,

2 x 400g Tins of chickpeas, drained, rinsed

scraping up any browned bits from the bottom

½ Lemon, juice only

to deglaze.

Salt and freshly ground black pepper

7. Allow the liquid to bubble and reduce for a

For the lamb cutlets

few minutes, and then add the stock, vinegar

8-12 Lamb cutlets (2-3 per person)

and remaining thyme. Simmer for 3-4 minutes

Salt and freshly ground black pepper

until reduced and slightly thickened.

1 Tbsp Olive oil

8. To serve, spoon some of the chickpea mash

50ml Red wine

onto each plate, arrange the lamb cutlets on

100ml Chicken stock

top, drizzle over the sauce and scatter with the

1 Tbsp Balsamic vinegar

remaining caramelized onions.

1. For the mash, heat the butter and two tablespoons of the olive oil in a large frying pan over a very low heat. Add the onion and cook for about 15 minutes until very soft and golden. Stir in the garlic, half the thyme and the paprika and cook for a further five minutes. 2. Bring a pan of water to the boil, then add the chickpeas and heat through for 2-3 minutes. Drain well. In a food processor, blend together the chickpeas, three-quarters of the caramelised onions, the lemon juice and the remaining olive oil to form a smooth purée.

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GI N J A | DRINKS


lamb cutlets with chickpea,

caramelised onion and smoked paprika mash

G IN JA | DRINKS

87


van ryn's luxury gift COLLECTION RESERVE BRANDY 88

GI N J A | DRINKS


Van Ryn's Distillery near Stellenbosch has the perfect gift, a limited-edition ensemble of the entire award-winning Collection Reserve range, presented in a luxurious wooden box.

The gift pack, available only from the

an exciting range of pairings,

distillery, contains 200 ml bottles of

marrying the aromas, tastes and

each of the 10,12,15 and 20-year-old

textures of the brandies with

prestige brandies and sells for R1110.

delicious locally sourced foods and

The offer is available during June

confections.

only, as long as stock lasts. The luxury brandies can be The Van Ryn's Distillery has won

sampled in sumptuous surroundings,

the International Wine & Spirit

amidst the gleaming copper pot

Competition's Worldwide Best

stills that are fully ablaze during

Brandy title five times, and the

the winter months. On warmer

International Spirits Challenge Best

days they can be savoured in

Brandy trophy, four times.

the lovely, fragrant garden under shady umbrellas.

The 12-, 15- and 20-year-olds are made in the traditional cognac-

For more information and

style, while the 10-year-old is one of

news on what’s happening at

South Africa's few vintage brandies.

Van Ryn’s visit www.facebook.com/ vanryns or www.vanryns.co.za or

Visitors to Van Ryn’s can experience

call (021) 881 3875.

WIN! Win a limited-edition Van Ryn's award-winning Collection Reserve gift set worth R1110. To enter complete the following statement. Van Ryn's Distillery is located near ___________. SMS 'Limited-Edition' + your answer and full name to 45901 by 31 July 2014. T's & C's apply. SMS charged at R1.50 G IN JA | DRINKS

89


GRAHAM

BECK WINES

WIN! WIN 1 OF 5 GRAHAM BECK HAMPERS VALUED AT R500 EACH. Fans of Graham Beck can join the contest by liking @GrahamBeckWines + @ GinjaFood on Facebook

An integral component in the Graham Beck Wines ethos of excellence is their world class tasting facility located on their spectacular Robertson Estate, Madeba. Surrounded by the natural beauty of the veld, this breathtaking venue offers wine lovers a truly extraordinary experience.Striking architecture, stunning views, magnificent landscaping, together with friendly and knowledgeable tasting assistants, makes for a world class cellar door encounter. Visitors will delight in exceptional locally and internationally acclaimed artwork from the Beck family’s private collection whilst enjoying still wines and Cap Classique bubblies from this globally lauded producer’s award winning portfolio. Sip, savour, linger…and return. For more information call us on 023 626 1214, fax 023 626 5164 or email market@grahambeckwines.co.za. Visit our website www.grahambeckwines.com

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GI N J A | DRINKS

and posting a celebratory image with Graham Beck using the hashtag #GrahamBeckMoment. COMPETITION NOT OPEN TO PERSONS UNDER 18.


Looking for Foie Gras, Persian Salt, Yuzu zest, Chocolate Fondue pots, Sherry vinegars, organic Karoo garlic plaits, spices to infuse your Gin – look no further – food shopping heaven has arrived in Franschhoek.

Food Shopping Heaven Arrives In Franschhoek

With a passion for food and travel, Andrea Rutherford, owner of The Really Interesing Food Company has combined her two loves. Andrea travels both locally and internationally sourcing interesting produce for her newly opened Franschhoek shop as well as her online shop. With a large variety of goods varying from the El Bulli/ Texturas range used by chefs such as Margot Janse of Le Quartier Francais, Ryan Smith fom Ryans Kitchen, natural syrups, candied flowers, at Majeka House , Stellenbosch ,Peugeot nutmeg grinders, exotic spices from all over the world, French La Perruche cubed sugars from Beghin Say, Seaweed, pates and confits available, this is the new gem in South Africa’s Food Capital. Situated on the Franschhoek Main Road at Huguenot Square, the shop is open daily from 9h30 – 17h00. Wander in and enjoy a coffee while browsing through the large selection of delights. For more info: Call 021 876 2009 or mail sales@ thereallyinterestingfoodcompany.com. Shop online at www.thereallyinterestingfoodcompany.com. TRIFCO deliver to your door.

G IN JA | ADVERTORIAL


S pend more ti m e in your kitc hen. Sh o p o n l i n e www.ginjashop.com

B a k e w a r e | C o o k w a r e | App l i a n c e s | T o o l s & U t e n s i l s | T a b l e w a r e | J u n i o r - w a r e


TRAVEL brazil yourself • robertson valley • windfall

GI NJA f o o d m agazi n e

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Words: Bianca Westhorpe-Pottow

The FIFA World Cup is upon us! Brazil is the host to the world’s biggest soccer extravaganza, which kicked off in June 2014.

Brazil yourself


Amazing stadium Arena Amazonia, formerly the Estadio Vivaldao.

Though not a traditional hotbed of Brazilian football, Manaus is sure to be popular with fans attending the 2014 FIFA World Cup Brazil™. Thanks to the unique character of the Arena Amazonia, formerly the Estadio Vivaldao. The city is situated at the heart of the Amazon rainforest, the largest tropical rainforest in the world and the inspiration for the refurbished stadium, which will be enclosed by a metal structure designed to resemble a straw basket, a product the region is famous for. This sustainable stadium project will provide an important legacy for the region and play its part in helping to preserve the diversity of the Amazonian rainforest. For example, rainwater will be collected for its subsequent use in toilets or to water the pitch, while the region’s abundant supply of sunshine will be harnessed to generate clean and renewable energy. Plant screens will also be created to keep energy costs down and, above all, to control temperatures inside the stadiums. As well as seating for 42,377 spectators, the Arena Amazonia will feature restaurants, underground parking and will be served by dedicated bus and monorail services.

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Keep an eye on the ball

Top 10 teams most likely to win the World Cup 2014

belg

ium

10: The team is full of talented players playing soccer at the highest competitive levels.

portugal 9: All the talent needed to beat virtually any team in the world but history has it that they rarely deliver when needed to on such a big stage.

ITALY 8: Italy might not be the most interesting team to watch but their defensive capabilities saw them win the 2006 World Cup in Germany.

engl

and

7: England will be difficult to beat and can reach the quarters.

arg

A colourful festive country

entina

6. Argentina’s success or failure at the World Cup strongly depends on the players’ belief that they can lift the trophy. G IN JA | TRAVEL

97


fran

ce

5. France is set to measure up to other soccer powerhouses.

ds lan n e t h er 4. Netherlands, the squad has a lot of world-class players.

Foodball Brazil’s hearty, flavoursome cuisine embodies the rich panorama of cultural influences in the South American country. It combines indigenous ingredients with the influence of Portuguese and West African culinary traditions, which account for its unique combination of spice, gusto and depth

GERM

ANY

of flavour. Brazilians are very social people and treat their mealtime the same way. They consider this an important and sacred time with family and

3. Germany have a strong defense and a lethal striking force as well, capable of tearing into any defense.

friends. It’s the time of the day to catch up and share special moments with loved ones. When visiting a Brazilian’s home it is common to be served something and often includes an

BRAZIL

invitation to sit at the table, even for a cup of coffee or some juice. Both lunch and dinner end with a small but strong cup of coffee.

2. Brazil is ranked 18th in the current FIFA rankings but that doesn’t mean they are a walkover.. Brazil is the only country to have won the World Cup five times and will be banking on the fact that they are the host nation to win the cup. Brazil is clearly one of the toughest teams to beat in 2014 World Cup.

Rice and beans is a staple of the Brazilian diet. They are usually eaten with a protein (meat or eggs), salads, farofa (a toasted corn flour). The afternoon snack (merenda or lanchinho) is a small meal between lunch and dinner, and it could consist of coffee, tea or chimarrão, which is a traditional tea infusion of the South, accompanied by cookies, typical cakes or bread. Dinner consists of a light meal of soups, salads and vegetables, and pasta and rice-andbeans are the most common dishes. Brazilians

sp

n ai

1. Spain is the strongest team in world currently and if they are able to win the 2014 World Cup, they will become one of the most prevailing football teams in history.

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don’t agree with eating lunch while working in your office, eating or drinking in the car or other places while on the go. “Lanchonetes” (snack bars) are everywhere in Brazil and it is common for Brazilians to stand around until their meal is consumed. The same is true even if it is at a food cart on the street. As a rule Brazilians will


Food markets on the streets of Brazil.

G IN JA | TRAVEL

99


not eat while walking down the street, riding the bus

Tapioquinha is delicate crepe made with tapioca

or on the subway.

flour (a starchy white flour that has a slight sweet flavor to it). It's sort of magical seeing the flour

Brazilians will generally use a fork and knife to

(polvilho), just by itself, with no grease or any other

eat pizza, fried chicken and sometimes- even

ingredients turn into this crispy and chewy little crepe

sandwiches. Brazilians are amused at how most

just by pan grilling it. Fillings can be cheese, coconut

cultures use their hands to eat many foods. They

or condensed milk. This is native food, directly from

generally even eat French fries with toothpicks.

the jungle to the streets and farmer's markets of Brazilian urban centres.

Brazilian Tip Always bring the hostess a small gift of gratitude (such as a bottle of wine or some fresh flowers).

A Brazilian Dish

There will be an astronomical amount of stands selling all kinds of international dishes and fast foods. The World Cup will create a platform for tourists and the rest of the globe to explore deeper into their culture. A famous eating out dish is Tutu, a dish of black beans, pork sausage, garlic, onions, tomatoes and manioc flour. This can be served in many different styles and is a must for anyone visiting Brazil. Other popular dishes include Feijao tropeiro (a type of bean casserole) and chicken with okra and polenta (a cornmeal pudding). Brazil has some pretty tasty street food. A common

Full Name: Ricardo Izecson Dos Santos Leite

and traditional must try is Espetinho de camarão - Of

Born: 22 April 1982, in Brasilia, Brazil

all the numerous delicious skewers you can get in

Height: 186 cm

the street in Brazil, from chicken hearts to succulent

Position: Attacking Midfielder

beef, from spicy sausage to cheese, the shrimp is

National Team: Brazil

one of the best.

Current Club: Real Madrid Style Of Play: Quick, composed,

Their version of a pie is Empadinhas, a pastry

balanced, highly skillful

traditionally filled with shrimp, palm hearts or chicken

Favorite Color: White

(also now found with a lot of non-traditional fillings).

Favorite Drink: Water and Pineapple Juice

Caldo de cana is sugar cane juice or garapa, freshly

Favorite Food: Mom’s signature Rice and Black Beans

squeezed, is a bomb of sugar. It has a very pleasant

Hobbies: Reading the Bible, golf,

"herbal" taste. Drunk pure or mixed with limejuice or pineapple juice. Found at the feira (farmer's market).

tennis, bowling, watching videos, playing video games

A statement, which motivates Kaká through tough times: “Don’t be afraid, because the

Lord is with you wherever you go." 10 0 GI N J A | TRAVEL


Dance like us play like us cheer like us the tag line of their international advertising campaign for the World Cup. Brazil’s rich culture of music and dance paints a colourful festive country. There are many famous dances in Brazil and most originated from a mixture of Portuguese, African, or European influence. Almost all Brazilians know how to dance and love music. The Samba dance is the most legendary dance in Brazil and very much a part of their lifestyle and culture. Samba is such an important part of the Brazilian culture that some even claim that it is just as important or possibly even more important than soccer. The Brazilian Carnival annual event is not the only place you will find the Samba dance. You will see the Samba being danced all over Brazil including nightclubs, homes, the streets, and in backyards. Brazilians say that Samba crosses the barrier of classes and connects the rich and poor. G IN JA | TRAVEL 1 0 1


White bean stew

Caipirinha 10 2 GI N J A | TRAVEL


Like its soccer and Samba, beautiful beaches and

and their juice. Cook, stirring, until mixture begins to

carnival, Brazilian cooking is an explosion of colour

caramelize, about 3 minutes.

and flavour. Feel apart of the fiesta cooking some

3. Add 7 cups water, potatoes, and beans, and bring

Brazilian dishes at home.

to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes, then stir in kale.

Caipirinha 3 limes; with pips and pith removed

4. Cook, covered, until tender, about 2 minutes, then season with salt and pepper. Top with Parmesan.

3 heaped teaspoons of white sugar crushed ice 100ml cachaca, can be substituted with vodka/rum 1. Mix the limes and sugar together; ‘muddling’ them by almost mashing the two ingredients together using a wooden spoon or ‘muddler’. 2. Divide into two regular, old-fashioned glasses, then fill each glass with crushed ice and add the cachaca

12 world cup cities and stadiums

until the glass is full. White bean stew 2 Tbsp extra-virgin olive oil 1 onion, diced 2 cloves garlic, chopped

fo rtaleza

MANAUS

natal

ARENA CASTELDO

ARENA DA AMAZONIA

ARENA DAS DUNAS

2 carrots, peeled and diced

reci fe

2 stalks celery, diced

ARENA PERNAMBUCO

Coarse salt and freshly ground black pepper 1 can whole tomatoes, chopped (juice reserved) 250g small potatoes, scrubbed and diced

salvado r cu iaba ARENA PANTANAL

ARENA FONTE NOVA

brasi lia

belo h o rizo nte

ESTADIO NACIONAL

1 can white beans, drained and rinsed

MINEIRAO

1 bunch kale (450g), stems removed and torn into

ri o d e jan ei ro

small pieces ½ cup freshly grated Parmesan

MARACANA

sao pau lo ARENA DE SAO PAULO

1. Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery and season with salt. Stir until tender, for about 8 minutes. 2. Increase heat to medium high and add tomatoes

cu riti ba ARENA DA BAIXADA

po rto alegre ESTADIO BEIRA - RIO

G IN JA | TRAVEL 1 0 3


10 4 GI N J A | TRAVEL


ROBERTSON

valley of wine and roses DISCOVERING Robertson in the Breede River Valley

G IN JA | TRAVEL 1 0 5


The Breede River is flanked by

number of cellars, co-operatives and

row upon row of crisp green

private estates in this area will be a

and orange vines and is delved

treat for all wine lovers. Not only are

between abound resplendent

the wines full of character - but so

mountains. There really is no

are the winemakers. They love what

adjective apt enough to describe

they do, and it shows! Robertson is

the beauty of the Breede River Valley.

becoming one of the pioneering

This incredibly picturesque fruit and

areas for organic wine production

wine-producing valley has become

and there are also a number of olive

extremely popular with visitors.

farm businesses. The local farm stalls overflow with fresh produce, dried fruit,

Robertson is one of the little towns

freshly made breads, homemade jams

that share in the beauty of the valley

and preserves.

and provide a space that gives city dwellers instant reprieve from the

A variety of accommodation is

grind of city living. The town lies in the

available to suit all needs, from

shadow of the Langeberg Mountains,

backpackers to 5 star hotels,

and boasts impressive wines,

guesthouses, bed & breakfasts, farm

scrumptious cuisine and the kind of

accommodation and much more.

country hospitality that will warm even

The relaxed hospitality, spectacular

the coldest heart.

scenery and the variety of attractions and activities ensure visitors an

With over 160 years of history,

unforgettable stay.

Victorian buildings, Jacarandalined streets, vineyards banked with

Taste local wine and Saggy Stone

beautiful roses, columns of red and

beers. Visit brandy distillers for tastings

yellow cannas and bright buganvilias,

and tours. Go on a boat cruise or

it’s no wonder that Robertson has

canoe adventure. Picnic with a lazy

become one of the most attractive

lunch under an old peppercorn tree,

Cape Winelands towns.

after skydiving or rafting on the Breede

River. Take a hike or mountain bike trail.

The Robertson Valley forms part of

Visit their many olive farms, farm stalls,

the longest wine routes in the world,

morning markets. Stop and smell

the Route 62. The area is blessed with

the roses.

limestone rich soils and a diversity of terrain, where well-managed

WHERE TO STAY

vineyards are rooted. In the cellars,

The Robertson Small Hotel

world-class wines are handcrafted in

Situated in the heart of Robertson, a

a variety of styles. Some of the best

favorite tourist attraction spot that’s

Chardonnay and Shiraz among other

located along the longest wine route

internationally acclaimed white and

in the world, Route 62, resides the

red wines are found here. The large

chicly quaint Robertson Small Hotel

10 6 GI N J A | TRAVEL


Scenic views of Robertson Valley and Artisan bread basket from The Robertson Small Hotel.

Some of the best Chardonnay and Shiraz among other internationally acclaimed white and red wines are found here.

G IN JA | TRAVEL 1 0 7


Guest suites at The Robertson Small Hotel and a first-class dish from Reuben's restaurant.

10 8 GI N J A | TRAVEL


with a king size bed, mini bar, and

Annual events · Wacky Wine Weekend · Robertson Slow · Hands on Harvest · Wine on the River · Robertson Micro Beer Fest

en-suite bathroom. These are just but a few of the standard perks that are accountable in bringing about a warm ambiance in this yet undiscovered haven. To conclude – this little gem with small town hospitality is definitely worth visiting. You can be guaranteed that the Hotel will feel like home and you will always want to return to this magnificent pride of Robertson.

providing luxury accommodation and fine cuisine all year round.

WHERE TO EAT Reuben's

The Robertson Small Hotel prides itself on

The Robertson Small hotel hosts its

its tranquil picturesque sceneries from

signature restaurant, Reuben’s at the

the property's simple, yet contemporary

Robertson. Reuben's offers an exclusive

architecture. This recently established

wine collection, that and the likes of well

boutique hotel comprises of ten luxurious

known Chef Reuben Riffel is a recipe

guest suites, each rich with character

of sheer elegance and success. We

and yet ever so modest making up the

use natural and seasonal produce and

perfect home away from home.

demonstrates a progression towards organic. The cuisine is eclectic with

Clients' comfort and relaxation are of

a concentration and focus given to

the utmost top priority, it should come

the best local and seasonal produce

as no surprise that each suite is furnished

available.

G IN JA | TRAVEL 1 0 9


Robertson is one of the little towns that share in the beauty of the valley and provide a space that gives city dwellers instant reprieve from the grind of city living.

Christina's @ Van Loveren

Christina’s Recipe for

Christina’s is one of the many local

the Famous Man Salad

‘Eat-Out’ gems in Robertson. Visitors to

Serves 2

the restaurant can expect a novel bistro

200g Crisp mixed Salad Leaves

and wine experience. The restaurant,

12 Cucumber slices

owned by Esti and Head Chef Christina

Handful cherry tomatoes, Halved

Strydom, offers a homemade charming

400g Sirloin steak strips

bistro menu and is situated in a

Red meat basting

cherished garden, rich with History.

8 Big onion rings Ready made wet batter

Many of the trees in the garden were

2 Large potatoes

planted to commemorate special

Salt & Pepper to taste

occasions, the Van Loveren garden

Oil to deep fry

includes specimens that represent historical events, political figures, eleven

1. Cut the potatoes to make nuggets,

grandchildren, head-boys and girls,

par-boil the potatoes and then deep

graduation ceremonies and other

fry, until they are nice and crispy.

achievements.

Grill the streak strips to your preferred doneness, (We use Christina’s basting

Specialising in thin crust wood-fired

sauce).

pizzas and gourmet burgers, the pizza

2. Dip the onion rings into a wet

bases, burger buns and burger patties

batter and deep fry. Assemble salad

are homemade- adding a dimension

greens, cucumber and tomato, as

of love to the plate- it’s no wonder

image suggests, top with warm steak,

Christina’s is ever so popular. You can

potatoes and onion rings. Serve with a

relish your meal with a glass of the

refreshing Van Lovern Rosé… And it’s a

farm’s very own Van Loveren wine, on

Man salad.

the shaded pergola terrace. Other popular menu-items include freshly squeezed juice, cappuccinos, salads

Robertson Small Hotel & Reuben' s

and sensational sweets. Their daily

+27 (0)23 626 7200

specials, such as fresh homemade pasta, are presented on a black board. All items on Christina’s menu are made from scratch, using local produce. Christina’s is open on Sundays, when

info@therobertsonsmallhotel.com www. therobertsonsmallhotel.com Christina's @ Van Loveren +27 (0)72 604 6275 christinas@vanloveren.co.za

local musicians set the tone for a laid-

11 0 GI N J A | TRAVEL

back afternoon, creating a relaxing

Robertson Tourism Bureau

atmosphere to slowly enjoy good food

+27 (0)23 626 4437

and great wine.

www.robertsonr62.com


Christina's restaurant at Van Loveren and their Famous Man Salad.

G IN JA | TRAVEL 1 1 1


windfall

wine estate

The Robertson Valley is renowned for its wine and roses, and offers only the very best of nature. The town is abuzz with friendly, helpful and hardworking people who send tranquil waves of energy flowing through to the small boutique farm at the end of the Valley. The late Eddie Barlow of cricketing fame was so inspired by the mist cascading down the mountains that he renamed the farm WINDFALL. Robert Alexander is the current owner whose pursuit of excellence is now clearly apparent in the award winning wines currently produced. At this time, Windfall produce small quantities of Cabernet Sauvignon, Shiraz, Pinot Noir, a blend and Sauvignon Blanc, Chenin Blanc and MCC (Sec - Chardonnay). The Windfall pot still brandy (Chenin Blanc) is ageing beautifully in barrels. +27 83 320 8473 | info@windfallwine.co.za www.windfallwine.co.za

WIN! WIN 1 OF 5 WINDFALL HAMPERS VALUED AT R500 EACH. Fans of Windfall Wine can join the contest by following @WindfallWine + @GinjaFood on Twitter and posting a selfie while enjoying a glass of wine using the hashtag #WinWindfallWine. COMPETITION NOT OPEN TO PERSONS UNDER 18.

11 2 GI N J A | TRAVEL


VALUED AT R 8500

subscribe AND WIN! Subscribe to GINJA The Food Magazine for 12 editions and stand a chance to

WIN two Nights Luxury Accommodation at the ROBERTSON SMALL HOTEL including Breakfast for two adults, One Full Body Massage, Dinner (excluding Drinks) to the Value of R500.00 per night at Reubens at the Robertson Small Hotel. Luxury accommodation for 2 | Daily Breakfast & Dinner | 1 Full Body Massage

SEE OUR SUBSCRIPTION DETAILS ON PG 9 G IN JA | TRAVEL 1 1 3


e Pleas

help

us,

ATE N O D OW N

Help save a life Bone Marrow Stem Cell Donor Profile: • You need to be aged between 18-45 • Be in general good health • Weigh over 50kgs and with a BMI <35

This non-profit organisation’s

to be a donor match (25%

white) need to be educated

sole purpose is to raise money

chance) but most patients are

and recruited.

to pay for the tissue typing of

not so lucky, so the search for

Although it only takes two

potential bone marrow stem

a matching unrelated donor

test tubes of blood to become

cell donors, in turn building the

must begin. It is very unlikely

a donor it costs R2000 to tissue

Bone Marrow Registry of South

that this life saving donor

type this blood sample before it

Africa and giving patients

match will be found outside

can be included on the registry.

suffering with leukaemia and

a patient’s ethnic group

In order to create an effective

other life threatening blood

which means in South Africa

and representative registry for

disorders the hope of finding

100 000 donors of each of the

all South African patients, The

their 1:100 000 donor match.

four prominent ethnic groups

Sunflower Fund has to raise

It is possible for a sibling

(black, coloured, Indian and

much-needed funds.

C o n t a c t t h e KZN o f f i c e o n 0 3 1 2 6 6 1 1 4 8 o r e m a i l a l l i s o n @ s u n f l o w e r f u n d . o r g . z a

G IN J A | ADVERTORIAL

Join the South African Bone Marrow Registry: • All it takes is two test tubes of blood. • If ever you were called up as a match for a patient the procedure only entails donating blood. There is no surgery involved. • Please consider becoming a donor and phone their toll free call centre on 0800 12 10 82 or for more information please visit their website www.sunflowerfund.org.za Other ways to help include supporting regional events, becoming a volunteer, supporting National Bandana Day, help spread awareness, monetary donations and event sponsorships.


JUNIOR fudge • coconut ice • chocolate MOCHA jar cakes

GI NJA f o o d m agazi n e

115


11 6 GI N J A | JUNIOR


Sugar and spice TAYLOR AND HAYDEN BROWN

G IN JA | JUNIOR 1 1 7


vanilla choc-dipped fudge

11 8 GI N J A | JUNIOR


IN CELEBRATION OF THE FIRST ANNIVERSARY

3. Remove from the heat and stir in the

OF GINJA, CHEF JACQUI'S KIDS, Taylor

condensed milk.

and hayden, create some charming

4. Bring to the boil again and boil steadily for

celebratory treats. It's the simple things in

about 25–30 minutes or until it reaches the soft

life that are the most extraordinary.

ball stage (when a little syrup is dropped into

Vanilla Choc-Dipped Fudge

iced water it forms a ball which flattens of its own accord when picked up with the fingers).

Vanilla homemade fudge, drizzled with your

5. Remove from the stove and add the vanilla

favourite chocolate sauce, an irresistible treat

essence. Beat continuously until the fudge

and easy to prepare!

begins to thicken and is almost at setting point. Pour into a greased 27 cm x 17 cm pan.

900g White sugar

For the Chocolate:

300ml Milk

1. Bring water to the boil in a big pot, and put a

30ml Golden Syrup

bowl or a pan on top of it.

100g Margarine

2. Break the chocolate bars into small pieces,

397g Can full cream sweetened

put them in the bowl/pan, and put a lid on.

condensed milk

The steam from the boiling water will melt

5 ml Vanilla essence

the chocolate slowly. Be careful not to burn

FOR THE CHOCOLATE

yourself on the steam.

4 Bar One chocolate bars (Or your favourite

3. Add the cream bit by bit and stir well.

chocolate) 1/2 cup of cream

To serve: Allow the fudge to set, then cut the fudge

For the fudge

into small squares. Let the chocolate cool

1. In a heavy-based saucepan, dissolve the

for a minute, then dip, splash or drizzle the

sugar in the milk over a low heat.

chocolate over the fudge. Sprinkle with nuts or

2. Add the syrup and the margarine. Bring to

any thing your heart desires. Store in a sealed

the boil and boil for 2–3 minutes.

container.

mmmmm...

For the fudge


Chocolate Mocha Jar Cakes 180ml Cake flour 1 tsp Baking powder 2ml Baking soda 2ml Salt 180ml Sugar 80ml Cocoa powder 4 Tbsp Butter, melted 80ml Buttermilk 1 Large egg 1 Egg white 2 tsp Vanilla 3 Tbsp Strong coffee 3 Tbsp Warm water 1. Preheat oven to 190째C. 2. Grease 8 small Glass Jars, or enamel cups.

oooo tempting!

3. Whisk together all the dry ingredients (flour, baking powder, baking soda, salt, sugar and cocoa) in a medium bowl. 4. Beat the egg and egg white gently with a fork and then stir in the buttermilk, vanilla, melted butter and coffee. 5. Pour into the dry ingredients and mix until most of the lumps are gone. Pour mixture into the greased jars and bake for about 15 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. 6. Carefully remove jars from oven and allow time to cool completely. To make the Frosting 1. Dissolve the coffee in the warm water. Beat the butter, coffee and vanilla in a stand mixer. 2. Add the powdered sugar and beat until creamy and spreadable, adding a few drops of milk if too dry. Pipe onto the cooled jar-cakes. To make the chocolate decorations Put the melted chocolate in a piping bag with a small round tip and pipe designs onto parchment. Transfer to the fridge for about 30 minutes and then place the decorations on the iced jar cakes.


Chocolate MOCHA Jar cakes

G IN JA | JUNIOR 1 2 1


coconut ice 12 2 GI N J A | JUNIOR


Coconut ice

it forms a ball which flattens of its own accord

900g White sugar

when picked up with the fingers).

300ml Milk

4. Remove from the heat and add the

300g Desiccated coconut

coconut. Stir until combined.

A few drops of pink food colouring

5. Quickly pour half the mixture into a 22 cm saucepan containing the rest of the mixture

saucepan. Heat gently, stirring with a wooden

in a bowl of hot water to prevent the mixture

spoon until the sugar has dissolved.

from setting. Add the few drops of pink food

2. Bring to a rapid boil, cover with the lid and

colouring. Quickly pour the pink mixture over

boil for 3 minutes.

the white mixture in the square pan.

3. Uncover and boil for a further 3–5 minutes or

6. Leave till half set. Cut into squares using an

until the mixture has reached the soft ball stage

oiled knife. Leave to set completely. Store in an

(when a little syrup is dropped into iced water

airtight container.

crumptious

square greased and lined pan. Stand the 1. Place the sugar and milk into a heavy-based


thin rib

flank

brisket

neck

topside

sirloin

silverside

thick rib

fore rib

rump

Chuck

GINJA CHEAT SHEET ( part 1 )

thick flank

shin

leg

spoons inch

1 teaspoon = 5ml 1 dessertspoon = 10ml 1 tablespoon = 15ml

measurement 5 10 25 50 80 100 120 150 180 200 230 250 280 300 450

Standard Abbreviations tsp = teaspoon dsp = dessertspoon Tbsp = tablespoon g = gram kg = kilogram

ml = millilitre l = litre pt = pint oz = ounce lb = pound

ROLLED SIRLOIN SIRLOIN STEAK T - BONE STEAK FILLET STEAK

Roast Grill / pan fry Grill / pan fry Grill / pan fry

Flank SKIRT CHEAP MINCE

Flank

Stir fry Pan fry Grill / pan fry

top side

Roast / pot roast

silver side

Pot roast

thick flank

Pot roast

leg

Stew / braise

fore rib 1/4 cup

60 ml

1/3 cup

80 ml

1/2 cup

125 ml

2/3 cup

160 ml

3/4 cup

180 ml

1 cup

250 ml

1 1/4 cups

300 ml

1 1/2 cups

375 ml

1 2/3 cups

400 ml

1 3/4 cups

450 ml

2 cups

500 ml

2 1/2 cups

625 ml

3 cups

750 ml

1/4 pt

125 ml

1/2 pt

250 ml

3/4 pt

375 ml

1 pt

500 ml

1 1/2 pt

750 ml

RIB EYE STEACK FORE RIB ROAST ROLLED RIB SINGLE RIB

Grill/pan fry Roast Roast Grill/pan fry

neck, chuck

volume

1/4 1/2 1 2 3 4 5 6 7 8 9 10 11 12 18

mm

SIRLOIN

BRAISING STEAK BEST MINCE STEWING STEAK CHUCK STEAK

Stew/braise Pan fry Stew/braise Stew/braise

THICK RIB

Stew/braise

THIN RIB

Stew/braise

BRISKET SHIN

Pot roast Stew/braise


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kosi forest lodge   Ambience:     

Food:

Service:

Calling all nature lovers! Nestled in amongst the un-spoilt wilderness that is part of the Isimangaliso Wetland Park, near the border of Mozambique is where you will find Kosi Forest Lodge. The dirt road leading to the lodge is well graded and easily accessible with a 4x4 or in my opinion, any vehicle with

OVER

THE COALS

a semi-skilled driver! The Lodge’s charm is evident from the outset. Here you will savour uncompromising high standards of service, efficiency and personalised attention. The huge decks are the ideal setting to relax while catching up on some “R&R”. The real topic of conversation however, is the standard of food prepared for guests by the lodge staff. Without any formal training they prepare tasty three course dinners including red wine poached pears!

BY CHEF AND EDITOR JACQUI BROWN

Each meal is accompanied with the daily freshly baked bread which ranges from corn bread to beer bread. The rustic lodge has made every effort to ensure your stay

We would love to hear from you and your experiences: reviews@ginjamedia.com

12 6 GI N J A

A lot can be said for the standard of

is as comfortable and enjoyable. The effort

food and service in South Africa. The

made by Blessing and his staff to ensure your

extremities between good and bad are

every whim was met was nothing short of

enough to give you whiplash and ensure a

impeccable. Between them they managed

hefty bill from your local Chiro! That’s why I

to find out about my caffeine addiction and

have decided to do a monthly insert, “Over

ensure that not only the glorious weather

the coals”. My views and opinions are

greeted me in the morning, but a hot

exactly that, mine. They are based on my

cappuccino as well! The accommodation

experience at the relevant establishments

is tented log cabins serviced daily, well

that I travel to over the month and are for

mapped out for optimum privacy with

all intent and purpose without prejudice.

friends and family. with all the basic

My intentions are clear; no mincing of words

amenities including running hot showers and

and what is served is discussed.

an outdoor bath to gaze at the stars. The linen is due for an upgrade; however I am

You know what they say; if you can’t stand

told upgrades are taking place through

the heat, stay out of the kitchen!

the various lodges as we speak. There is no


faulting the service or atmosphere created by this bush lodge. Definitely a place to go to experience bush and sea at its best.

Many people are of the belief that the ocean holds an infinite supply of seafood, but contrary to popular belief, the ocean, like many food sources, is finite and can only supply food for the billions of people on earth for a certain period of time.

+27 (0)35 474 1473

SASSI’s aim it to create the buying and selling of sustainably caught and farmed seafood to ensure that there is seafood, not only for today, but for future generations to come.

kOI

As for being a consumer, you have every right to know what you are eating and, with helpful guides and instant response SMS assistance, you are always in the know.

Kosi Nature Reserve Manguzi, Kosi Bay

  Ambience:     

Food:

Service:

Have you ever walked into a place and stood in awe as you watched the cogs working like a well oiled machine? Well that was the case on the evening I visited Koi in Sandton. This trendy, vibey Asian

GREEN - BEST CHOICE Anchovy Calamari (Squid) Horse Mackerel/ Maasbanker (midwater trawl)

his keen knowledge on the Asian cuisine and wine pairings. Talking about pairings, I was extremely impressed with the vast selection of fantastic wines which scream sophistication, with a hint of arrogance. The dishes on offer varied from Dim Sum to Sesame Crusted Seared Tuna, all just as inspiring and bursting with flavour as the next. Upon enquiry I learned that there were an army of chefs in the kitchen ensuring

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

rate of knots, you never seemed rushed or as if you were being forced to gobble and go. I truly enjoyed trend setting at a restaurant that seems to have a winning recipe of great food, atmosphere and constant hype, a definite recommend on my list. Well done guys. Sandton, Johannesburg +27 (0)11 883 7247 sandton@koirest.co.za

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)

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

clockwork service with minimal hiccup. Despite the restaurant turning tables at a

Rainbow Trout Sardines (South Africa) Snoek (South Africa) Tuna (pole caught ONLY) Yellowtail

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.

restaurant has it all. Greeted and seated we were soon captivated by our waiter and

Hottentot (line caught) Kob (farmed in SA on land) Monk Mussels Oysters

RED - DON’T BUY 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

Don’t buy these species, they are either from unsustainable populations, due to collapse and/or extreme environmental concerns and/or lack of management, or are illegal to buy or sell in South Africa. For more information please go to www.wwf.org.za/sassi or to find out if your fish is on the Green list, SMS the name of the fish to 079 499 8795.


Rediscover the hearty healthy benefits of the Mediterranean diet with FG La Pasta; only using the finest wholesome ingredients in all their products.


What's Hot & Happening OYSTER FESTIVAL

Sharper than you think

The annual Pick n Pay Knysna Oyster Festival is one of South Africa’s most popular festivals with huge appeal for sports lovers, families and those in search of a great time! Where: Knysna When: 4 -13 July 2014 Contact: +27 (0)44 382 5510 www.pnpoysterfestival.co.za

JOZI’S FINEST FESTIVAL Prepare yourself for fine coffee, chocolate, whiskeys and chillies at this much talked about event. Where: Honeydew When: 20 – 22 June 2014 Contact: +27 (0)71 547 9799 www.jozisfinestfestival.co.za

TASTE OF DURBAN A truly world class event which offers unrivalled opportunities engage with some of the most committed foodies in the world. Where: Durban When: 25 – 27 July 2014 Contact: +27 (0)11 463 0355 www.tasteofdurban.co.za

FREESTATE WINE SHOW Not only can visitors tantalize their palates with fruits of the vine but they may also stock up on their favourite wine discoveries through the Shop@show facility. Where: Bloemfontein When: 31st July – 1st August 2014 Contact: +27 (0)11 482 5936 www.outsorceress.co.za/fnb_free_state_wine_show

GOOD FOOD & WINE SHOW Get the latest trends and tips from the world of food and see celebrity chefs in action Where: Johannesburg When: 31 July – 3 August 2014 Contact: +27 (0)21 702 2280 www.goodfoodandwineshow.co.za

EAST CAPE BILTONG FESTIVAL Experience a sensory overload of great entertainment, great food, a great atmosphere and of course great biltong. Where: Somerset East When: 18 – 19 July 2014 Contact: +27 (0)42 243 1448 www.eastcapebiltongfestival.co.za

The Itamae blade is folded 33 times to give 67 layers of VG-10 steel. The technique, widely known as Damascene, is also used to make Samurai swords. The folded steel does not make the blade heavy; the good balance and light weight blades combine to make the knives exceptional for chefs. The handles of these kitchen knives are made from a blend of linen and resin, known as Micarta, and the blade of the knife continues in Damascus steel to the end of the handle. The blades contain a mixture of steel and other elements including carbon which maintain the sharpness of the blade. Preferably use a sharpening steel before and after use to keep your Itamae knife in perfect condition.

031 563 0054 | www.ginjafood.com


Eat in

with

CL- - 2 sunset sari

CL - 7 blue steel

TC- 1 urban light

AC- 3 stormy sky NT - 3 victory red


Head office: 031 702 6315 • www.shavepaints.co.za • Follow us on


Salmon with Roasted Cherry Tomatoes

INGREDIENTS 2 cups cherry tomatoes 1½ tsp chopped fresh thyme 2 tsp chopped fresh rosemary 1 tsp olive oil ¼ tsp salt ¼ tsp black pepper 2 garlic cloves, minced Cooking spray 2 (200g) salmon fillets (about 3cm thick) 2 Tbsp fresh lemon juice PREPARATION Preheat oven to 200°C. Combine first 7 ingredients in a baking sheet coated with cooking spray; toss to coat tomatoes. Bake at 200°C for 15 minutes. Add seasoned fish to pan. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Serve the tomato mixture over fish. Drizzle with lemon juice.

G IN J A | ADVERTORIAL


A Touch of Pattern

Add visual punch and depth to your design. Select patterned materials- think cushions, mats or table runners. Mixed patterns can give a room special warmth and unique personality. Let colour and pattern creatively energize you. Do not be afraid of bold colour. Be bold! Try a large pattern on a down cushion, drapery panels or even a sofa. Shave Paint & Décor offer a full in-store decorating service at selected branches where we can assist you to choose from local and imported fabric ranges, the reupholstery of existing furniture or new scatter cushions and other soft furnishings. Visit www.shavepaints. co.za for inspiration and essential information on pattern matching.

Sense of Life

A Splash of Colour

An airy modern space is attractive; but you can be left feeling cold and uncomfortable. Adding a plant is a great way to lift a room scheme. If you enjoy a hobby or attention to detail you may like to add a fish bowl, you can even match the stones to the colour scheme. A Bonsai can also bring an air of calm and class to many interior design schemes, and can provide a relaxing hobby too. The colours and graceful dips and curves of its branches and leaves seem to provide a pleasant and harmonious accentuation to your space. You can add bright subtle touches of colour by selecting coloured crockery. Careful use of colour and tonal contrast within a room can add comfort and class. Browse through the Jamie Oliver Terracotta Range on our online store www.ginjafood.com, choose colours that contrast with the scheme, making the perfect complement EN OP , to your room.

NOW STOREKRAMERVILLE

NEW LOWER SANDTON IN

Simple colour Combinations By simply choosing two complimentary colours, and knowing how and where to use them, you can instantly update and create a fresh and contemporary kitchen. Let Shave Paint & Décor show you how. The Shave’s creative team in collaboration with their trend analyst continually monitor emerging trends and changing customer preferences. They visit local and international exhibitions to discover exciting decor items, paint colours and finishing techniques – All made available and ready to share with you.

To contact Shave Paint & Décor you can post on their facebook page or email them directly at info@ shavepaints.co.za. Don’t forget that your friendly Shave Paints team is always keen 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.


WIN! Win 1 of 5 Tupperware Hampers valued at R1000 each. To enter complete the following statement. Tupperware Southern Africa celebrates ___ years of making life better. SMS

one of the world’s most iconic brands – proudly celebrates its 50th anniversary in South Africa.

‘Tupperware” + your answer and full name to 45901 by 31 July 2014. T’s & C’s apply. SMS charged at R1.50

G IN J A | ADVERTORIAL


Earl Silas Tupper started the company

Potato Gnocchi

in the US during the mid-1940s when he

party, the company was set to become

300g potatoes boiled till tender 1 whole egg 100g flour A good pinch of salt Freshly ground black pepper A good grind of nutmeg

a cultural phenomenon. At a time when

Plus extra for dusting

developed the airtight plastic containers used to store food and keep its freshness. Known for pioneering the direct marketing strategy of the home-based Tupperware

women, who had been celebrated for working in factories during World War 2, were being pushed back to the kitchen, Tupperware showed them how to defy the limitations they faced by starting up their own businesses - based in their own homes. Since then, for more than 65 years, Tupperware has been regarded as a personal development company that is dedicated to improving the lives of women by enabling them to reach their full potential. The company today has a sales force of 2.9 million women. Tupperware arrived in South Africa in 1964 and became synonymous with quality long lasting plastic containers. While Tupperware still sells some of the timeless classics that no kitchen could be without in the swinging sixties – the company’s commitment to innovation now includes serving and cooking products that save time and money. Some of the revolutionary items include: The MicroGourmet Steamer - a two-tiered cooking system that lets the user steam multiple foods at once, at the fraction of the cost of a built-in steamer. The UltraPro Ovenware is the new all-inone cookware range, which has taken the world by storm. It is safe for the oven, microwave, fridge and freezer and serves beautifully on the table.

1. Make sure the potatoes are dry, push them through a sieve, add the egg and mix gently, add salt, pepper, nutmeg and flour, mix this together to bind it. 2. Turn the mixture out onto a lightly floured surface and knead very gently till smooth, (not more than 30sec) now roll the dough into a long sausage shape about 2cm in diameter. 3. Cut the sausage into 2cm pieces and press a fork into each piece to create grooves, dust the gnocchi in flour. Get a large pot of salted water on the simmer and add the gnocchi a few at a time to cook gently for about 2-3 minutes, when they are ready they will float to the top of the pot. 4. Transfer the cooked gnocchi to a warm lightly buttered dish. 5. Or if you are a proud owner a “Tupperware Gnocchi machine” (The M-Press Maker), assemble the dough and the machine will do the rest!

Blue Cheese Sauce 500ml fresh cream 250g blue cheese 1 Tbsp green pepper corns in brine drained 1 large clove of garlic made into a paste 1 tsp butter 2 Tbsp chopped chives 1. Place all the ingredients into a saucepan except the butter and heat gently until the cheese melts and reduce until the mixture lightly coats the back of a teaspoon. 2. Remove from the heat, stir the butter and chives and spoon over the warm Gnocchi and serve immediately.

Tupperware Press perfect for making Gnocchi with no fuss!

For more products or additional information about the company please visit www.tupperware.co.za or call 0800 600 891. recipes © jenny morris® 2014


DINE OUT Guide The GINJA Selection to dining out.

THE GREENHOUSE

CAPE TOWN The Greenhouse Area: Constantia Cuisine: Fine Dining Ambience: Classic Elegance +27 (0)21 794 2137 The Cellars-Hohenort Hotel 93 Brommersvlei Road Constantia, Cape Town Cattle Baron Steak Ranch Area: Plattekloof Cuisine: Steakhouse Ambience: Comfy & Casual +27 (0)21 911 0110 Plattekloof Shopping Centre Cnr Plattekloof Street & Olienhout Drive, Cape Town

DURBAN 9th Avenue Bistro Area: Morningside Cuisine: Bistro

13 6 GI N J A

Ambience: Contemporary Cool +27 (0)31 312 9134 2 Avonmore Centre 9th Avenue, Morningside Oyster Bar Area: Victoria Embankment Cuisine: Seafood Ambience: Comfy & Casual +27 (0)31 307 7833 19 Wilson’s Wharf; Boatmans Road Victoria Embankment; Durban

JOHANNESBURG Bistro at the Peech Area: Melrose Cuisine: Bistro Ambience: Contemporary cool +27 (0)11 537 9797 The Peech Hotel 61 North Street, Melrose Medeo Restaurant Area: Fourways

Cuisine: Fine Dining Ambience: Classic Elegance +27 (0)11 510 3000 1 Montecasino Boulevard Fourways; Johannesburg

PRETORIA The Godfather Area: Centurion Cuisine: Steakhouse Ambience: Comfy & Casual +27 (0)12 663 3302 Biella Centre Cnr Heuwel & Mike Crawford Street, Centurion Via Veneto Area: Pretoria Cuisine: Seafood Ambience: Authentic Culture +27 (0)12 429 9300 Sheraton Pretoria Hotel & Towers Cnr Church & Wessels Streets Pretoria


DIRECTORY Ginja Shop Online www.ginjashop.com Perfect Paella +27 73 366 2349 www.perfectpaella.co.za Eskom www.winter-cooking.co.za Rio Largo +27 82 340 6726 www.riolargo.co.za The Really Interesting Food Company +27 21 876 2009 www.thereallyinterestingfood company.com NoMU www.nomu.co.za The Sunflower Fund Call centre 0800 12 10 82 www.sunflowerfund.org.za Van Ryn’s +27 21 881 3875 www.vanryns.co.za Alto +27 21 881 3884 www.alto.co.za

FG La Pasta +27 11 453 2615 www.fglapasta.co.za

Daytona Group +27 11 301 7000 www.daytonagroup.co.za Pixel Graphics +27 72 345 0304 www.pixelgraphics.co.za Checkers 0800 010709 www.checkers.co.za Fab Functions +27 82 775 3998 fabfunctionssa@gmail.com

Robertson Tourism Bureau +27 23 626 4437 www.robertsonr62.com

The Fig Tree, Simbithi +27 32 946 5402/3/4 charlotte@simbithi.com

Christabellas +27 82 441 644 www. christabellas.co.za

Christina’s @ Vanloveren +27 72 604 6275 christinas@vanloveren.co.za

Berzacks +27 11 334 7634 www.berzacks.co.za

For The Table +27 83 799 9808 www.forthetable.co.za

The Robertson Small Hotel & REUben’s +27 23 626 7200 www.therobertsonsmallhotel. com

Myoga +27 21 657 4545 www.myoga.co.za

Windfall Wine Estate +27 83 320 8473 www.windfallwine.co.za

Graham Beck www.gramhambeckwines. co.za

Good Food & Wine show +27 31 360 1000 www.goodfoodand wineshow.co.za

Mvelo Air +27 31 564 0613 www.mveloair.co.za

Tsogo Sun www.tsogosun.com Lucky Star www.luckystar.co.za

Castle Lager East Cape Biltong Festival www.eastcapebiltong festival.co.za

Shave Paints +27 31 702 6315 www.shavepaints.co.za

Valpré +27 86 011 2526 www.valpre.co.za Tupperware www.tupperware.co.za

G IN JA 1 3 7


BRINGING

AUTHENTIC SPANISH KITCHENWARE TO SOUTH AFRICA SINCE 2012

We give you the opportunity to purchase authentic Paella pans direct from Valencia, Spain. Not only Paella pans but accessories and other Spanish cookware and burners are on offer. We offer a large range of sizes of pans and materials like Carbon Steel, Stainless Steel and Enamelled Steel. As the Sole Southern African distributors for Garcima.S.L. ( BEST PAELLA PANS MANUFACTURER IN THE WORLD) who is based in Valencia, we therefore can offer a vast selection of cooking pans and utensils at unbelievable prices. We look forward to hearing from you so we may assist you in purchasing or inquiring about one of our products. If you have any questions, just call us on 073 366 2349 or send us an email to jose@perfectpaella.co.za

WIN!

Win 1 of 5 Perfect Paella Enamelled Pan and Gas Burner Hampers worth R2525 each. To enter complete the following statement.

Perfect Paella cookware is from______, Spain. SMS 'Paella" + your answer and full name to 45901 by 31 July 2014. T's & C's apply. SMS charged at R1.50


RECIPE INDEX A

H

R

Asian BBQ Pork Terrine, with black bean mayo, kimchi & coriander paste 65 Aromatic Crispy Duck Rolls 83

Hearty Beef Stew with dumplings 80

Rustic Italian Bread 57

L

S

Liquid Butternut Raviloi with seasame goats cheese and balsamic onions 28 Lamb Cutlets, with chickpea, caramelized onion and smoked paprika mash 86

Salmon Fish Cakes 35 Spicy Sausage & Vegetable Soup, with tomato & olive bread 37 Swiss Rolls 63

B Baby Marrow & Mushroom Cheesecake 34 Bobotie 52 Biltong Stroganoff 69 Biltong Pâté 70

Tiffany Petit Fours 63

M

C Chocolate Truffle Decquoise 31 Creamy Fennel Mash Potatoes 45 Caipirinha 103 Chocolate Mocha Jar Cakes 120 Coconut Ice 123

Milk Tart 11

V

O

Veri Peri Biltong 70 Vanilla Choc-Dipped Fudge 119

Oven Roasted Fennel 42 Oven Baked Lamb Shoulder 51

W

P

Dukkah 56 Diping Oil 56

Prawn & Chilli Pasta 25 Pork Shouler, with baby apple cider sauce 28 Prawn & Chorizo Risotto 39 Pork Loin Pot Roast 42

F

Q

Famous Man Salad 110

Quinces of Early Winter 52

D

T

Whole Grain Rye Bread Loaf with fennel seed 45 White Bean Stew 103

31

110

80

G IN JA 1 3 9


SOMETHING

EVERY DAD

FOR

THIS

ninety9cents 1006272/E

FATHER’S DAY

better and better

Not for Sale to Persons Under the Age of 18.


The Theperfect perfect

Father’s Father’sDay Daytreat treat ––Rib-eye Rib-eyesteak steakwith withraspberry raspberry sauce sauceand andherb herbbutter butter

Ingredients Ingredients

ninety9cents 1006272/E ninety9cents 1006272/E

• •22Steakhouse SteakhouseClassic Classicrib-eye rib-eyesteaks steaks • •25 25ggbutter; butter;softened softened • •11tbsp. tbsp.herbs herbsofofchoice; choice;freshly freshlychopped chopped • •1½ 1½cups cupsred redwine wine • •11cup cupfresh fresh/ frozen / frozenraspberries raspberries • •11tbsp. tbsp.sugar sugar • •1½ 1½tbsp. tbsp.balsamic balsamicvinegar vinegar • •½½tbsp. tbsp.paprika paprika • •½½tbsp. tbsp.ground groundcinnamon cinnamon • •salt saltand andpepper pepper

Method Method Herb Herbbutter: butter: Mix Mixtogether togetherchopped choppedherbs herbsand andbutter. butter.Spread Spreada athick thicklayer layeronto ontowax waxpaper paperand andrefrigerate refrigerateuntil untiluse. use. Cut Cutinto intodesired desiredshapes shapeswith withcookie cookiecutter. cutter. Raspberry Raspberrysauce: sauce: Add Addwine winetotoa asmall smallsaucepan, saucepan,bring bringtotothe theboil, boil,then thenreduce reducetotoa asimmer simmeruntil untilreduced reducedbybyhalf half(+/(+/-1515min). min). Add Addremaining remainingingredients ingredientstotothe thewine wineand andstir. stir.Cook Cookuntil untilthe thesauce saucethickens. thickens. Steak: Steak: Pre-heat Pre-heatgriddle griddlepan. pan.Brush Brushthe thesteaks steakswith witholive oliveoiloiland andcook cookforfor5-6 5-6mins minsononboth bothsides. sides. Allow Allowtotorest restbefore beforetopping toppingeach eachsteak steakwith withthe theherb herbbutter. butter.Serve Servewith withraspberry raspberrysauce. sauce. GoGo to to http://www.checkers.co.za/foodandwine/Recipes/Pages/default.aspx http://www.checkers.co.za/foodandwine/Recipes/Pages/default.aspx to to bebe inspired inspired byby more more delicious delicious recipes recipes online. online.

better better andand better better



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