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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
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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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G IN JA
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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
POWERED BY ESKOM
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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increase in energy costs. Eskom,
3. Add the chorizo and simmer for 5
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winter, and to share your favourite
6. Add the rice and stir until well
‘good taste, electricity smart’ dishes
coated with the oil.
with family and friends.
7. Add the wine and simmer until it has evaporated.
Visit our website www.winter-
8. Add the stock.
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Risotto, cooked in only 20 minutes on the stovetop. This Italian risotto is a heartwarming meal, making you
(Recipes inspired by the 49M Energy
a sure favourite with anyone you
Efficient Cookbook and embellished by
choose to share it with.
Justine Drake.)
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
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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.
G IN JA | FOOD
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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.
G IN JA | FOOD
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OGILVY CAPE TOWN 62784/E
WHY CHANGE WHAT NATURE HAS PERFECTED? Water contained within a plant. It’s the most natural thing in the world. That’s why we’ve introduced the PlantBottle TM from Valprè ® – a PET bottle made from up to 30% plant material. It’s inspired by nature for a better tomorrow, because at Valprè ® everything we do is for tomorrow.
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
G IN JA | DRINKS
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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GI N J A | DRINKS
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
93
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GI NJA f o o d m agazi n e
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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GI N J A | TRAVEL
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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GI N J A | TRAVEL
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 25â&#x20AC;&#x201C;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 2â&#x20AC;&#x201C;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 3â&#x20AC;&#x201C;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
Web development
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brand development & marketing W W W. P I X E LG R A P H I C S . CO. Z A
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072 345 0304
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
FATHERâ&#x20AC;&#x2122;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