GINJA Food & Lifestyle Magazine Mar '14

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Extr a ordin Culin ary ary E xperie with nces some of SA’s top E

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FEBRUARY MARCH 2014 2014

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GI NJA IN f o oTHE dFestival mSKY agazi e• MIAMI • Jan Tsogo SUN • Lambertsbaai Crayfish Braai • TheOF pudding VALENTINES BAKING • DINNER •nVANCOUVER ISLAND • QUEEN TARTS shop

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“Every home should have a good set of cookware, serveware, tableware and utensils. All of the products in these ranges are the kind of thing I use in my own home. Whether you’re after everyday gear or something a bit special, we’re sure to have the products for you.” Jamie Oliver

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Contents COVER feature 22 Lambertsbaai Crayfish and Culture Festival: A celebration of all things South African

Food 10 Lucas Carstens: Simonsig Cuveé’s head chef goes back to basics 15 Jan Braai:

From CA to Braai Master

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32 It’s all in the Pastry:

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Back to basics with pastry

45 Myoga: A culinary journey leading to an enhanced dining experience and trademark fusion dishes 57 One Potato at a Time:

Taking a new look at our everyday simple spud

62 Vegan Variety:

Debunking the vegetarian myths

70 9th Avenue Bistro:

Durban’s dining delight

75 The Chocolate Factory:

Bringing Mumbai’s chocolate Mecca to your doorstep

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62 GI NJA f o o d m agazi n e

Drinks 40 Bot River Barrels and Beards:

Editor Jacqui Brown press@ginjamedia.com 071 612 0056

24 Peter Falke Wines: Seafood’s perfect pairing

PERSONAL ASSISTANT to editor HEATHER SKINNER heather@ginjamedia.com 074 898 9747

This close-knit winemaking community reveal their facial fur and wacky whiskers at the Harvest Celebration

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30 Van Loveren Wines: Keeping the love of wine in the family

Travel Local The Jewel of the Freestate shines bright

Marketing and sales Maggi van Rhyn maggi@ginjamedia.com 083 857 2731

Travel Abroad

SENIOR Designer ROSE COLLINGWOOD design@ginjamedia.com

82 Craving Clarens:

90 Miami:

Beaches and mouth-watering meals

Designer jaco oosthuyzen jaco@ginjamedia.com

junior chef

Contact us 031 563 0054

102 Granadilla Goodness: A fruit that packs a delicious punch

Giveaways 08 Subscribe and win:

Protea Hotels is giving away executive accommodation for two to one LUCKY SUBSCRIBER valued at R10 000

17 Jan Braai:

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Sub-editor Sherilee Maass sherilee@ginjamedia.com

WHere to find us Suite 1B, 2 and 3, The Town House, 39/41 Northumberland Place Durban North Mail us P O Box 20111 Durban North, 4016 www.ginjafood.com

GINJA is giving away Jan Braai Red Hot cookbooks. A must have for all braai enthusiasts

29 Peter Falke Wine:

What better way to start the day than with a hamper worth R300?

SEE WHAT’S HAPPENING ONLINE!

30 Van Loveren Wines:

Six lucky readers stand a chance to win a Christina van Loveren hamper worth R200

54 Myoga:

Win a seasonally inspired 7-course tasting menu by Chef Mike Bassett and Chef Evan Coosner valued at R1040

regulars

SCAN ME!

07 Editors Letter:

Jacqui shares her thoughts

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108 GINJA Culinary guide:

Your go to guide

112 Dine out guide:

The Ginja selection to dining out in South Africa

GI NJA f o o d m agazi n e

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“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating” Luciano Pavarotti In the bustle of our everyday lives, I was relieved to discover a common philosophy amongst the foodie masses. The distinct drive to have time out, exercise and literally stop to smell the rosemary is definite change in course from the previous years. This month, Ginja has been jam packed (literally) with the launch of our new cyber home – www.ginjafood.com, our amazing online store featuring products from the likes of Jamie Oliver, our rebranding and then of course our culinary adventures which keep you in the front line of what’s happening in the foodieverse (universe).

EDITORS NOTES MARCH ISSUE Nº10

The catalyst of chaos in life led the investigation of how to relax in true South African form. As a South African, I know of only one way - and that is an afternoon braai.

Wikipedia describes the word braai as follows: “The word braai (plural braais) is Afrikaans for “barbecue” or “grill” and is a social custom in South Africa. The term originated with the Afrikaans-speaking people, but has since been adopted by South Africans of many ethnic backgrounds”.

Any South African will tell you this may be true, but to us the word “braai” means a gathering of friends and family, cracking open a few beers and savoring the wonderful tastes and each other’s company.

So in line with South African culinary and cultural traditions, we hope you enjoy our March calendar which is brimming with ideas from the likes of “Jan Braai” and the Lamberts Bay Kreeffees that will likely foster opportunities for families and friends to get together.

Meet you at the braai.

Jacqui Brown GI NJA f o o d m agazi n e

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Simonsig Cuvée Head Chef:

Lucas Carstens Originally from Nelspruit, Head Chef Lucas Carstens, feels completely at home in the winelands kitchen of Simonsig’s Cuvée restaurant. Having honed his culinary skills at another Stellenbosch hot spot, Terroir, followed by a stint at Reuben’s at the 5-star One & Only hotel in Cape Town, Lucas is ready to set his own course at this popular Winelands destination.

Equally inspired by French Provençal flavours, homegrown South African tastes and Asian ingredients, this versatile chef sources the finest local ingredients to create a feast of uncomplicated dishes with a sustainable conscience.

“Today, sustainability by having your own vegetable garden or even breeding your own fish, and then serving it in your restaurant, is the way to go. I explore with new meat cuts and reduce our carbon footprint by relying heavily on local produce,” shares this Institute of Culinary Arts graduate.

Dining with Lucas at Cuvée, guests can expect nothing less than ‘back to basics’, honest food, made with the freshest ingredients, with the greens harvested from the herb and vegetable garden on Simonsig Estate. Working side by side with his team, they stock their pantry with as much local produce as possible to support the surrounding communities.

seared tuna with mushroom, pancetta and avocado, drizzled in a cracked black pepper dressing is another sure winter winner.

There are plenty of other popular seasonal favourites on the menu from the palate enticing cauliflower & truffle soup with gratinated mushrooms to a rich rabbit terrine with bourbon pickled vegetables or a lasagna of braised lamb.

For the sweet tooth there is a feast of indulgences such as warm chocolate satandagi with orange-carrot panna cotta and ginger miso ice cream, a dreamy tonka bean crème caramel with cape gooseberries and a delicious pear and frangelico tart with clotted cream and vanilla anglaise.

Lucas’ classical training and global approach to cuisine saw him cooking for high profile guests during his career, including Oscar-star Denzel Washington.

Not your typical fiery chef, Lucas is laid back and very likeable. His love of food comes from his heart and as a result he has mastered a broad range of cuisines.

“The Stellenbosch Winelands has a lifestyle second to none. We have access to beautiful ingredients, great local talent and an endless wine supply. What more could one want,” shares a man who values ginger as the ultimate ingredient.

To accommodate the changing season, Chef Lucas Carstens has added his special twist to wholesome winter dishes such as Cuvée’s slow cooked springbok pie with hydrated peaches and roasted parsnips. His

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Prawn papaya salad with chilli and ginger

Line fish with tempura mussel’s kachumber and laksa

Salad • 1 med size papaya peeled, deseeded and cubed • 2 avocados peeled and cubed • 200g butter lettuce • 1 red onion, sliced • 2 spring onions, sliced green part only • 100g brean sprouts.

• 12 med sized prawns, shelled, deveined and blanched.

For the fish • 5 x 180g fresh line fish fillets • 30ml olive oil • salt • pepper

Dressing • 60ml boiling water • 60ml fish sauce • 2 tbs fresh lemon juice • 2 tbs fresh lime juice • 1 tbs finely chopped palm sugar • 1/2 stem lemon grass, pale section only, finely chopped • 2 long fresh red chillies, deseeded, finely chopped • 5cm ginger,diced

Laksa paste • 2 cloves garlic, chopped • 2cm piece fresh ginger, chopped • 2 green chillies, seeds removed • 1 kaffir lime leaf, chopped (optional) • 2 stalks lemon grass, peeled and chopped • 2 tbsp cashew nuts • 1 tbsp brown sugar • 1 tsp ground turmeric • 1 tsp ground coriander • 1 tbsp fish sauce • Juice of 2 limes

1. Mix all the salad ingredients together and place in a salad bowl.

2. Dissolve the palm sugar in the boiling water; add the remaining ingredients mix well let it cool and use as your salad dressing

Laksa sauce • 2tbsp laksa paste • 500ml coconut cream • 30ml fish sauce

Kachumber • ¼ small cucumber, seeds removed, diced • ½ carrot, diced • 1 tomato, seeds removed, diced • ½ tsp salt • 1 tsp caster sugar • 1 lemon, juice only • 2 tbsp extra virgin olive oil • 1 tbsp finely chopped fresh coriander • salt and freshly ground black pepper Tempura mussels • 12 Mussels

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• 3 cups tempura flour • Ice cold water 1. For the fish, add the oil to a large frying pan on high heat, when oil starts to smoke add the fish fillets skin side down and fry till skin turns brown and crispy, season with salt and pepper flip the fish over and cook on medium heat till just cooked.

2. For the mussels, trim the mussels by removing any fibrous tissue from inside the mussel cavity.

3. Now make the tempura batter. In a bowl, place 2 cups of the tempura flvour and add enough iced water to make a thin batter. Do not over mix - a few lumps are ok.

4. Heat a fryer or a pan of vegetable oil. Quickly toss the mussels in the remaining one cup of tempura flour to coat, and then mix into the tempura batter.

5. Quickly fry and then place on a paper towel to drain.

6. For the paste, grind all ingredients together with a mortar and pestle, or in a spice mill or food processor to form a smooth paste.

7. For the sauce add two tbsp of laksa paste to 500ml of coconut cream season with the fish sauce and cook for 5min.

8. For the kachumber, place the diced cucumber, carrot and tomato into a mixing bowl 9. In small bowl, whisk together the salt, sugar, lemon juice, olive oil and coriander to make a dressing. Pour the dressing over the diced vegetables and mix until well combined.

10. Season, to taste, with salt and freshly ground black pepper.

Serve all togheteher on your table in serving bowls and dishes.

strawberries and cream

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strawberries and cream Vanilla Panna Cotta • 250ml milk • 250ml cream • 4 gelatine leaves • 1 vanilla pod • 60g sugar • 125ml, whipped cream (soft peak) 1. Soak gelatine, drain and set aside 2. Bring the milk, cream, vanilla pod and seeds and sugar to a boil, strain 3. Stir in the gelatin (mixture must be luke warm) and cool down completely 4. Fold in whipped cream 5. Pour mixture into moulds, cover with clingwrap and set in the fridge.

Strawberry Couli • 240g fresh strawberries (or frozen) • 1 tsp lemon juice • 2 tsp sugar 1. Place the strawberries, sugar and lemon juice in blender and puree till smooth 2. Strain and set aside till needed White Chocolate Ice Cream • 300ml milk • ½ vanilla pod • 4 large egg yolks • 75g castor sugar • 200g good quality white chocolate, chopped • 200ml cream 1. Boil the milk and vanilla pod and seeds in a pot until it starts to bubble gently.

2. Whisk the egg yolks and sugar till well mixed 3. Pour the scalded milk onto the egg

mixture, slowly and while whisking. pour the mixture into a bowl that fits over a pot of simmering water (baine marie). stir the custard over baine marie until the mixture thickens and coats the back of a wooden spoon.

4. Add the chopped white chocolate and stir until melted completely.

5. Cool the mixture overnight if possible. once chilled add the cream to the mixture (if you are not using a ice cream churner, whisk the cream to stiff peak and fold into mixture) 6. Otherwise pour mixture into churner and churn till ready 7. If no churner is available – set the mixture in a shallow container in the freezer and stir every 30min till set, approx 3 hours.

Dehydrated Strawberries • 200g fresh strawberries • 500g coarse salt 1. Place the salt in a tray and cover with muslin cloth or greaseproof paper 2. Wash, dry and quarter the strawberries, remove all white flesh 3. Place quarters onto the paper or cloth tray 4. Place in oven on 50ºC to dry for 1hour To assemble Unmould the panna cotta onto a plate (middle). drizzle the couli around the panna cotta. ball the ice cream with a scoop and place next to the panna cotta. garnish with the dehydrated strawberries (about 3).

Cuvée is open from Tuesday to Sunday between 12h00 - 15h00 and Friday evenings from 19h00 - 22h00. Private evening functions and parties can be reserved in Simonsig’s stylish Van Niekerk Room.

Simonsig Wine Estate is located outside Stellenbosch, on the Kromme Rhee road between the R44 and R304. For more information visit www.simonsig.co.za

nell and he is the driving His real name is Jan Scan force behind

National Braai Day.

GI NJA f o o d m agazi n e

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J

an always had a passion for braaing, which

around fires and simply celebrate being South

came from growing up with his father and

African. In Africa the fire is the traditional

two grandfathers who shared his passion. He

place of gathering and to this day that is the

doesn’t have any formal qualifications as a chef

case with a braai. For many generations that

– but he is a qualified Chartered Accountant! He

is the place where the elders of tribes would

knows his way around the kitchen and considers

gather. It is a very fitting place to celebrate our

himself a normal guy who enjoys creating great

heritage on an annual basis.”

meals on a fire. His father taught him the basics of braaing and they still braai together as often

“The Irish have St. Patricks day, the French

as they can. Through the nature of his work

have Bastille Day and Australians have

he gets exposed to many great braais and so

Australia Day. My hope is that National Braai

he learns tricks from the people across South

Day can become the same thing for South

Africa and the world – ‘They all have a story to

Africa, a day of national celebration.” Jan says.

tell and braai knowledge to share’.

National Braai Day was founded in 2005. As a

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Jan is quick to point out that National Braai

CA Jan worked at a large accounting firm and

Day was not born from his passion for braaing,

was offered a prestigious position at the firm’s

but rather his passion for South Africa – “We

New York office, but while touring Europe

live in the greatest country in the world with

before heading to the States he realized that

many fantastic things going for us. The idea is

he didn’t see himself behind a desk staring

to create a national day of celebration in South

at excel spreadsheets for the rest of his life –

Africa. A nation building asset where one

so he made a change. He wanted to get South

day per year the whole country gets together

Africans excited about National Braai Day!

GI NJA f o o d m agazi n e

Today Jan Braai is well-known to South African TV-Audiences for his TV show: ‘Jan Braai vir Erfenis’ (Jan Braai for Heritage) and he is also a regular guest on other television and radio shows. In 2012 Jan Braai released his first book, Fireworks (also available in Afrikaans as

GINJA is giving away Jan Braai RED HOT cookbooks. It’s a must have for all braai enthusiasts!

Vuurwerke) which went to nr 1 on the South African bestseller lists. The book covers all the nitty gritty of braaing and includes Jan’s tricks, suggestions and recipes. His second book, Red Hot, was released in August 2013.

In Red Hot, Jan moves beyond instructions for braaing steak, chops, and wors, he challenges us to try various curry potjies, soups, chicken mayo braaibroodjies, and even malva pudding and apple tart, all cooked on a fire! The recipes are new, but the book has the same fantastic photos, clear and easy-to-follow recipes and Jan’s characteristic touches of braai humour. G

Red Hot : has been awarded the Best Barbecue Cookbook in South Africa for the 2013 Gourmand World Cookbook Awards; and has qualified to compete for The best in the world award at the Beijing Cook Bookfair in May 2014!

Tweet & Follow to WIN! 1 of 2 cookbooks could be yours. To win follow @GinjaFood + @janbraai and tweet #WinJanBraai before 26 March 2014.

GI NJA f o o d m agazi n e

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GI NJA f o o d m agazi n e

Ostrich fillet salad Ostrich m e at i s q u i t e

South A fr i ca n . It ’ s a l so quite h e a lthy. W h i l e

we’ re o n the h e a lthy

ro ute, I s u gg e st s e r vi ng ostr ich fi l l e t i n the

form o f a sal a d . A s w i th beef st e a k , y o u braa i

ostr ich fi l l e t o ve r ve ry hot coa l s . L e t i t r e st

pro per ly b e fore s l i c i ng it into thi n s l i ve rs.

These day s y o u ca n fi n d vacuu m - pac k e d ostr i ch fillets o n the m e at

co unte rs o f a l most a n y supermar k e t

in the cou n try.

What you need (se rv e s 4)

• 800 g ostrich fillets • 2 tots olive oil • salt and pepper • 6 nectarines (or peaches – perfectly ripe, stoned and halved) • 1 large bag fresh rocket leaves (or watercress) • 3 rounds feta cheese (about 200 g) • olive oil (for drizzling) • balsamic reduction (or vinegar, for drizzling)

1. Splash the olive oil over the ostrich

knife sharpener or new knife or both.

fillets and toss them around so that

Now put the salad together using all

they are coated with oil on all sides.

of the other ingredients. Finish with a

Now season them all over with salt and

drizzle of some olive oil and balsamic

pepper.

reduction or balsamic vinegar.

2. Use a brush or your recently washed hands to also coat the cut side of the nectarine halves with olive oil.

3. Over a very hot fire, braai the fillets for 4–5 minutes a side, then take them off the heat and let them rest for at least 10 minutes. (The idea here is not that you have to serve the meat while it is still hot from the fire. The idea is that you serve meat that has a

AND …

For a special day, say for example Valentine’s Day, substitute the nectarines/peaches with strawberries, as they also go well with braaied ostrich. If on any normal day you can’t get hold of ostrich fillet for this recipe, just use normal beef fillet and braai it medium rare.

great flavour from the fact that it was braaied.) Ostrich meat can be enjoyed medium rare, but you can also braai it medium with an internal temperature of 70 °C. I wouldn’t braai it past that point, as it will then just become dry and tasteless.

4. On less heat (set the grid higher and/or scrape away some coals), braai the nectarines cut side down for about 2 minutes, just to give them some colour.

5. Slice the fillets into very thin slivers, showing off the pink insides.

For this you’ll need a very sharp knife so, if you don’t have one yet, buy a

GI NJA f o o d m agazi n e

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GI NJA f o o d m agazi n e

Shish Kebabs Shish k e babs ar e a

layers separated)

hinged grid that you close gently is the

• 2 peppers (green, yellow or red - seeds and stalks removed, and cut into square chunks)

way to go.

what w e g e n e ra l ly

love to s k e w e r s p i c y

• 250 g small button mushrooms (whole)

Turkish ve rsi o n o f

call sosat i e s . T h e T u r k s marinate d m e at w i th tomato e s , p e p p e rs,

onions a n d m u shrooms ,

and I r e c ko n the y ’ r e o n

the mo n e y. L e t the m e at marinate o ve r n i ght to

allow the fl avo u rs to develo p to the i r fu l l

pot ent i a l , a n d for the meat to absorb the m pro per ly.

•250 g cherry tomatoes 1. Throw all the ingredients for the marinade together in a marinating bowl and mix well. Toss the beef cubes

AND …

If you’re in the middle of the Karoo and find yourself with an ample supply of good yet affordable lamb, use chunks of that for your shish kebabs instead of beef.

into the mix and stir until all the pieces are coated in marinade.

Cover the bowl and marinate for at least 3 hours (on your counter or somewhere in the shade), but preferably overnight. Whenever you feel like it, you can visit the meat and

What you need

stir it around before putting it back in

For th e mar i na d e :

2. Around the time that you’re lighting

• ½ cup olive oil • ½ cup lemon juice • ½ tot ground cumin • ½ tot ground paprika • ½ tot ground coriander • ½ tot dried oregano • 1 tsp salt • ½ tsp black pepper For th e k e babs : • 1 kg steak (rump, sirloin, rib-eye or fillet, cut into 3 cm × 3 cm cubes) • 2 onions (cut into large chunks, with

the fridge.

the fire for your braai, remove the marinated meat from the fridge and wash your hands for the assembling process. Skewer the beef cubes by alternating with pieces of onion, peppers, whole mushrooms and cherry tomatoes, packing them tightly together. Brush the assembled kebabs with any leftover marinade.

3. Braai the kebabs for about 8 minutes over hot coals. The kebabs can be quite fragile, so braaing them in a

GI NJA f o o d m agazi n e

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L a m bertsbaai

crayfish and culture festival March heralds the annual Lambert’s Bay “Kreeffees”

you are guaranteed to walk away with something

that celebrates all things South African, and with a

magnificent.

weekend filled with good food, music, laughter and

From Friday afternoon through to late Saturday,

good ‘old-fashioned’ West Coast hospitality, what

you will be serenaded by local artists featuring

more could you ask for?

the likes of Dewald Wasserfall, Theuns Jordaan,

Let’s not forget the entertainment!

DJ Ossewa, Gerhard Steyn, Snotkop, Kurt Darren For 12 years this small town, situated just 2.5hrs

and more.

from Cape Town on the West Coast, known as the crayfish mecca of South Africa, has brought

The Kiddies Corner is a little ones paradise,

families together to celebrate South African culture

entertaining them with face painting, puppet

and this year will be no different.

shows, a jumping castle, colouring in competitions, balloon folding and tons of arts and crafts!

From the 21st – 23rd March get ready to be blown away by what they have on offer – Crayfish are of

There are a variety of places to stay either in

course the main reason for the festivities; these

Lambert’s Bay or Elands Bay nearby so if you are

vibrantly red, delicious crustaceans are available

looking for a family weekend away on the West

in abundance, at a price that makes even your

Coast, this festival is a must. Polish the dancing

wallet smile.

shoes, pack the bags, bring the kids and dance to the heartbeat of Africa. G

If crayfish isn’t your thing, there are more than 80 stalls offering clothing, jewellery, food and gifts,

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GI NJA f o o d m agazi n e

C OV ER R E C IP E Chargrilled crayfish with spicy sate sauce GI NJA f o o d m agazi n e

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Chargrilled crayfish with spicy sate sauce Paired with PF Blanc De Noirs 2013

Chargrilled crayfish • 2 crayfish, about 700 g each • 125ml Sate sauce

3. Cook for 30 minutes, stirring every 5

• 1 lemon, cut into wedges

minutes. Lastly stir in the chilli oil and simmer for a further 5 minutes.

Sate sauce • 100g dried shrimp • 500ml vegetable oil

4. Use this sate sauce as a dipping sauce for noodle soups, or add it to stir-fries. It can be

•1⁄2 garlic bulb, outer papery skin removed,

refrigerated in an airtight container for up

cloves crushed

to 2‑ weeks.

• 10 spring onions, sliced, white part only • 1 teaspoon chilli flakes • 200g crab meat • 2 teaspoons sugar • 1 tablespoon oyster sauce • 1 teaspoon sea salt • 2 teaspoons fish sauce • 100ml chilli oil

5. For the crayfish, bring to room temperature first.

6. Turn the crayfish upside down on a chopping board. Slice them in half lengthways, from the tail to the top of the head and remove the digestive tract.

7. Place each half-crayfish, meat side down,

1. For the sate sauce, soak the dried shrimp in 250 ml water for 20 ‑minutes, then drain and set aside.

2. Pour the oil into a wok and bring to medium heat. Fry the garlic and spring onion for 2 minutes, or until fragrant.

Now add the chilli flakes, crab meat, dried shrimp, sugar, oyster sauce, salt and fish sauce. Stir together, then reduce the heat to a low‑simmer.

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GI NJA f o o d m agazi n e

on a barbecue or chargrill pan that has ‑been preheated to medium. Cook for 7 minutes, then turn the crayfish halves ‑over and baste the crayfish meat with the sate sauce. Cook for a further 7 ‑minutes.

8. Serve hot, with the lemon wedges.

Mussels with tomato, white wine and garlic

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Grilled Snoek

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GI NJA f o o d m agazi n e

Mussels with tomato, white wine and garlic • 1 tablespoon olive oil • 1 large onion, finely chopped • 3 garlic cloves, chopped

Grilled Snoek PF Sauvignon Blanc 2013

• 150ml dry white wine • 400g tinned chopped tomatoes • 1 bay leaf • 1 teaspoon dried chilli flakes

• 10 ml ginger, finely grated • 10 ml garlic, finely chopped • 30 ml apricot jam • 30 ml soya sauce • 1 snoek (about 1,3 kg), butterflied and cleaned • A few sprigs fresh coriander and fresh limes to serve

• sea salt • 24 mussels, washed and debearded • 2 tablespoons flat-leaf parsley, chopped • freshly ground pepper 1. Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and fry gently for about 5 minutes.

2. Add the white wine and let it sizzle, then

1. Prepare a fire providing enough medium to hot coals.

2. Combine the ginger, garlic, apricot jam and soya sauce in a small bowl.

3. Brush half of the sauce over the snoek and place skin side down over the coals.

4. Braai for about 30 minutes or until the fish flakes easily when pierced with a fork.

Baste regularly with the rest of the sauce.

add the tomatoes, bay leaf, chilli and sea salt and pepper. Let it bubble, then turn down the heat and gently simmer for about 10 minutes.

3. Turn the heat back up, add the mussels and cover with a lid. Leave to boil for about 5 minutes, or until the shells open. Discard any unopened shells.

4. Serve in big warmed bowls and sprinkle with parsley to garnish.

5. Serve with fresh coriander and lime wedges.

GI NJA f o o d m agazi n e

27

Poached Crayfish with crab coleslaw Paired with PF Blanc De Noirs 2013

Plunge the crayfish into the water and turn off the heat. After 2 minutes, remove the crayfish and remove the tail. Using scissors, cut away the under-cartilage of the tail and

INGREDIENTS

carefully remove the entire tail meat.

• 1.2kg fresh crayfish

3. Wrap the crayfish tail in plastic wrap

• salt

and roll into a cylinder. Return the meat

• 2 oranges

to the water, still off the heat, for about 20

• 1 lime

minutes. This gently poaches the crayfish

• 1 grapefruit

rather than boiling, so the tail meat will be

• 150ml extra-virgin olive oil

beautifully tender. Slice the crayfish tail into

• 1 tsp caster sugar

4–6 medallions and refrigerate until ready

• 1 tbsp chopped dill

to serve.

• 1 tbsp white vinegar Crab coleslaw • 300g crabmeat • 1 small wombok, finely shredded • 5 spring onions, thinly sliced • 1 small carrot, julienned • 1 red onion, very thinly sliced • 150g Mayonnaise • 2 tbsp flat-leaf parsley, finely chopped

4. To make the crab coleslaw, combine all of the ingredients in a large bowl and use your hands to toss everything together. Season with salt and pepper, adding a little extra lemon juice, if desired. Set aside.

5. To make a sauce, juice all the fruit, reserving a few segments from each to roughly chop. Pour the sauce into a jug and stir in the olive oil, sugar, dill and vinegar.

• 1/2 lemon, juiced

Add the chopped fruit.

• salt and freshly ground black pepper

6. To serve, divide the crab coleslaw between serving plates and balance two medallions of

1. Place the crayfish in the freezer for 30 minutes. This makes them docile and slows their metabolism, and humanely dispatches them.

2. Bring a large saucepan of water to the boil.

28

GI NJA f o o d m agazi n e

crayfish on top. Season with some salt and drizzle with the sauce.

WIN 1 of 12 Peter Falke Wine Hampers to the ! value of R300 each ! Follow @ Tweet & Follow to WIN and tweet nes ewi falk ter @pe + GinjaFood rch 2014.

Ma 26 ore bef lke #WinPeterFa apply.

Terms & Conditions for details.

Visit www.ginjafood.com

Poached Crayfish with crab coleslaw

GI NJA f o o d m agazi n e

29

VL Family Vineyards 1 2/14/12 11:12 AM Page 1 C

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Win 1 of 6 Christina Ch Van Loveren & Christina ardonnay 2012 Sa 2013 hampe uvingon Blanc rs valu R200 each. ed at

Tweet & Follo w to WIN! Si mply follow @GinjaFood + @vanlovere nwines and tweet #WinVa nLoveren be fore 26 March 20 14.

Terms & Cond itions apply.

Visit www.gin jafood.com for details.

30

GI NJA f o o d m agazi n e

C H R I S T I N A VA N L O V E R E N SAUVIGNON BLANC

C H R I S T I N A VA N L O V E R E N C H A R D O N N AY

• 2 Tbsp. fresh lime juice

ThissinglevineyardSauvignonBlanc isfull-bodiedwithatypicalgrassy character.Fresh,herbaceoustonesare balancedwithapple,tropicalfruitand greenfigonthepalatetoensurean elegant, lingering finish.

Awell-balanced,singlevineyardwine.

Typicalcitrusandbutteryaromasare complimentedbytoastyoakderived fromnewFrenchoakbarrels.Full,dry finish.

• 1-2 tsp. chili sauce (adjust according

Ive chosen a gorgeous recipe I came

vinaigrette, Goat’s Milk Cheese, Lemon;

• 1 Tbsp. brown sugar (loose, not packed)

Garnished fish-dishes and Thai Food.

across about a year ago. I find the freshness of the granadilla and the bite of the chilli compliment these sensual

There’s nothing nicer than a fresh Thai dish and crisp chardonnay to finish off the day. For this wine I have chosen a

critters perfectly – washed down with this fresh fruity savingon blanc from Van Lovren and you have a sure winner!

noodle and shrimp dish.

Glass Noodle and Shrimp Thai Dish

Oysters with a coriander and

• 10-12 medium to large shrimp,

granadilla fruit relish

preferably raw and fresh, but frozen and/or cooked shrimp will work too

• 3 rock oysters

• 2 cooked cups vermicelli glass noodles

• 1 lemon, juice only

; OR vermicelli rice noodles

• 1 lime, juice only

• approx. 1 cup fresh papaya, cut into

• 150ml olive oil

matchstick-like pieces

• 1 granadilla, pulp scraped out

• 4 spring onions (scallions), cut into thin

• 1 tsp chilli flakes

strips or matchstick-like pieces

• 1 shallot, finely chopped • Small handful fresh coriander,

This chardonnay is ideal with salads with

finely chopped • 1 lime, cut into wedges, to serve

1. Carefully open the oysters using an oyster shucker and place on a serving plate.

2. Place all the remaining ingredients, except the lime wedges, into a small

• 1 medium cucumber, cut into matchstick-like pieces • 1 cup fresh coriander, lightly chopped • optional: 1 fresh red chili, de-seeded and minced (note: there is also chili in the salad dressing) • optional: 1/2 loose cup fresh basil, lightly chopped • optional: 1/3 cup thinly sliced or grated purple cabbage

bowl and mix well.

3. To serve, pour the relish over the

SALAD DRESSING:

oysters and garnish with lime wedges,

• 2 Tbsp. fish sauce (available in tall

pour yourself a glass of wine and enjoy!

to taste, or omit for a very mild salad)

1. Bring a pot of water (large enough for the noodles) to the boil, then remove from heat. Submerge the glass or rice noodles into the water and allow to soak (soften).

2. Glass noodles are ready when: they turn translucent and are soft enough to eat. The rice noodles are ready when: they are soft enough to eat (but not soggy).

3. While noodles are softening, remove shells from shrimp (leave the tails on, if desired). Bring a small pot of water to boil and drop the shrimp in. Cook for 2-3 minutes - until shrimp turns pink and plump - then drain. Rinse with cold water and place in a large mixing bowl.

4. Check the noodles. If still too hard, allow glass or rice noodles to soak a few more minutes. Drain and rinse with cold water. Using scissors, cut the noodles into shorter lengths, making the salad easier to toss (and eat!).

5. Add the noodles to the mixing bowl along with the papaya, onion, cucumber, coriander, and any other optional ingredients you’re using.

6. To make the salad dressing, simply mix

dressing ingredients together in a cup.

Stir until sugar dissolves, then pour over the salad.

7. Toss well to combine, get your glass of wine and enjoy!

bottles at Asian/Chinese food stores)

GI NJA f o o d m agazi n e

31

Blueberry cream tarts

Back to basics.

It’s all in 32

the

Pastry

by Jacqui Brown

GI NJA f o o d m agazi n e

So

often you start off inspired by a picture of what you want to make. It looks so good you could almost lick the page.

Then when it comes down to the end product your basic base is an absolute shambles. You know what I mean. It’s either heavy, rock hard, or you could use it to choke the poor bugger that irritated you recently!

So I’ve decided to take you on a back to basics journey each month.

With a solid starting block, who knows the limitations of inspiration?

Here are a few of my pastry recipes to live by.

resembles coarse breadcrumbs with no large

• 50g walnuts, finely ground

lumps of butter remaining. Try to work quickly

• 1 tsp paprika

so that it does not become greasy.

• 2 free-range eggs, beaten

3. Using a knife, stir in just enough of the cold water to bind the dough together.

1. Sift the flour and butter into a bowl with

4. Wrap the dough in clingwrap and chill for

a pinch of salt. Rub the mixture together

10-15 minutes before using.

with your fingertips until it resembles coarse

5. Alternatively using a food processor,

breadcrumbs. Stir in the walnuts and paprika.

put the flour, butter and salt in the food

2. Slowly add enough of the beaten egg to

processor and pulse until the fat is rubbed

bind the mixture (you may not need all of it).

into the flour.

Knead the pastry briefly until smooth, flatten

6. With the motor running, gradually add

into a disc, wrap in cling film and chill in the

the water through the funnel until the dough

fridge for 30 minutes.

comes together. Only add enough water to bind it and then stop.

3. Preheat the oven to 180°C/350°F. 4. Roll the pastry out between two sheets of

7. Wrap the dough in clingwrap as before

cling film, remove the cling film and use the

and chill for 10-15 minutes before using.

pastry to line a 25cm/10in tart tin.

8. Once the dough has chilled, preheat

5. Line the pastry with greaseproof paper,

the oven to 160ºC and grease a 12-hole

fill with baking beans and bake for 10-15

muffin tin / tart mould.

minutes. Remove the baking beans and

9. On a lightly floured work surface, roll

greaseproof paper and bake for a further

out pastry to a 32cm round. Use a cookie

five minutes, or until pale golden-brown.

cutter or upside down glass to cut 12 rounds out of the dough. You may need to gather together the excess and re-roll it.

Cheesy Quiche Pastry

10. Line your muffin holes/ tart moulds with the pastry, pressing it into the corners

• 50g butter

and edges. Refrigerate, uncovered, for 30

• 110 g plain flour

minutes to prevent pastry from shrinking in

• 25 g Cheddar cheese, finely grated

the oven.

• a pinch of salt

11. Line your tart shells with baking paper by first scrunching it together and then

1. Pre-heat the oven to 180°C. Put the

unfolding it and lining the pastry. Fill with

baking sheet in the oven to heat up

Basic Short Crust Pastry

dried beans or rice and bake for 10 minutes.

2. Rub the butter lightly into the flour (you

12. Remove beans and baking paper and

can use your magimix), then add the cheese

• 125g plain flour

bake tart shells for a further 8-10 minutes, or

and salt, plus enough cold water to make a

• pinch of salt

until golden. Cool completely in the pan on

smooth dough – about a tablespoon.

• 55g butter, cubed

a wire rack before removing the tart shells.

3. Place the dough in a plastic food bag to rest in the fridge for 20 minutes. After that,

• 30-45ml/2-3 tbsp cold water

1. Put the flour and salt in a large bowl and

Quiche pastry with a twist

roll it out and line the tin with it. Be careful to press the dough firmly into the tin.

4. Prick the base all over with a fork, then

add the cubes of butter.

2. Use your fingertips to rub the butter

• 200g plain flour, sifted

pre-bake in the oven for 20 minutes.

into the flour until you have a mixture that

• 100g cold unsalted butter

5. Paint the inside of it with a little of the

GI NJA f o o d m agazi n e

33

beaten egg and let it cook in the oven for a further 5 minutes.

Sweet Short Crust Pastry (Paté SucreÉ)

PASTRY (PATé SUCREé CHOCOLAT) • 1 1/8 cups all-purpose flour • 1/8 cup sugar

a wire rack before removing the tart shells.

Basic Puff Pastry

• 2 tablespoons unsweetened Dutch-process cocoa powder

• 225g plain flour, plus extra for rolling out

• 90g butter, softened

• 1/4 teaspoon salt

• ½ tsp fine salt

• 65g caster sugar

• 6 tablespoons cold unsalted butter, cut into

• 250g unsalted butter, cold but

• 3 free-range egg yolks

small pieces

not rock hard

• 200g plain flour, plus extra for dusting

• 1 large egg yolk, lightly beaten

• 150ml ice-cold water

1. Cream the butter and sugar together in a bowl until well combined, then beat

• 1/2 teaspoon pure vanilla extract • 1-2 tablespoons cold heavy cream

1. Sift the flour and salt into a large mixing

or ice water

bowl, then put the bowl in the fridge for a

in the egg yolks, one at a time until full incorporated into the mixture.

2. Mix in the flour until the mixture comes together as a ball of dough.

3. Tip the pastry out onto a floured work surface and knead briefly until smooth.

4. Wrap the pastry in cling film and chill for

few minutes to chill. (Keeping the flour and

1. Pulse flour, sugar, cocoa, and salt in a food processor until combined. Add butter,

bowl cold will help you to get a better result later and create nice layers of pastry.)

and pulse until mixture resembles coarse

2. Meanwhile, cut the butter into small

meal, about 10 seconds. Add yolk, vanilla

cubes.

and 1 tablespoon water/cream, and process

3. Using a round-bladed knife, stir the butter

until mixture just begins to hold together (no

into the bowl until each piece is well coated

30 minutes. Alternatively, it can be frozen for

longer than 30 seconds). If dough is too dry,

with flour.

use at a later date.

4. Pour in the water, then, working quickly,

5. Once the dough has chilled, preheat

add remaining water/cream.

2. Shape dough into a disk. Wrap in plastic,

use the knife to bring everything together to

the oven to 160ºC and grease a 12-hole

and refrigerate until firm, at least 1 hour (or

a rough dough.

muffin tin/ tart moulds.

up to 2 days).

5. Gather the dough in the bowl using one

6. On a lightly floured work surface, roll

3. Once the dough has chilled, preheat

hand, then turn it onto the work surface.

out pastry to a 32cm round. Use a cookie

the oven to 160ºC and grease a 12-hole

Squash the dough into a fat, flat sausage,

cutter or upside down glass to cut 12 rounds

muffin tin/ tart moulds.

without kneading. Wrap in cling film then chill

out of the dough. You may need to gather

4. On a lightly floured work surface, roll

the dough in the fridge for 15 minutes.

together the excess and re-roll it.

out pastry to a 32cm round. Use a cookie

6. Lightly flour the work surface and the

7. Line your muffin holes/ tart moulds with

cutter or upside down glass to cut 12 rounds

pastry. Roll out the pastry in one direction

the pastry, pressing it into the corners and

out of the dough. You may need to gather

until it’s about 1cm thick and three times as

edges. Refrigerate, uncovered, for 30

together the excess and re-roll it.

long as it is wide, or about 45x15cm/18x6in.

minutes to prevent pastry from shrinking in

5. Line your muffin holes/ tart moulds with the

Straighten up the sides with your hands now

the oven.

pastry, pressing it into the corners and edges.

and again, and try to keep the top and

Refrigerate, uncovered, for 30 minutes to

bottom edges as square as possible.

8. Line your tart shells with baking paper by first scrunching it together and then

prevent pastry from shrinking in the oven.

7. Fold the bottom third of the pastry up,

unfolding it and lining the pastry. Fill with

6. Line your tart shells with baking paper

then the top third down, to make a block

dried beans or rice and bake for 10 minutes.

by first scrunching it together and then

about 15x15cm/6x6in. It doesn’t matter if

9. Remove beans and baking paper and

34

until golden. Cool completely in the pan on

unfolding it and lining the pastry. Fill with

the pastry isn’t exactly the right size - the

bake tart shells for a further 8-10 minutes, or

dried beans or rice and bake for 10 minutes.

important thing is that the corners are nice

until golden. Cool completely in the pan on

7. Remove beans and baking paper and

and square.

a wire rack before removing the tart shells.

bake tart shells for a further 8-10 minutes, or GI NJA f o o d m agazi n e

8. Turn the dough so that its open edge is

Asparagus, Goat’s Cheese and Smoked Bacon quiche

GI NJA f o o d m agazi n e

35

facing to the right, like a book. Press the

charred.

saucepan and heat over a medium heat.

edges of the pastry together with the rolling

2. Spoon the bacon mixture into the cooked

Whisk continuously and vigorously until the

pin.

pastry case, add the asparagus and

mixture thickens and comes to a boil.

9. Roll out and fold the pastry again,

crumble the goat’s cheese on top. Make

4. Once the mixture is thickened and just

repeating this four times in all to make a

your mix up by adding the cream & milk to a

beginning to bubble, whisk vigorously for

smooth dough, with buttery streaks here and

jug, adding the eggs and whisking together;

10 seconds and then turn off the heat, this

there. If the pastry feels greasy at any point,

add a little salt and pepper to season.

cooks out the taste of flour.

or starts to spring back when as you roll,

3. Pour the mix into the pastry case - don’t

5. Strain the mixture through a fine sieve into

then cover and chill it for 10 minutes before

worry if you have some mix left over. Sprinkle

a heatproof bowl. Cover with plastic wrap,

continuing.

the top with the grated parmesan and bake

putting the plastic right onto the surface of

10. Chill the finished pastry for an hour, or

the tart in the oven at 180˚C for about 20-30

the pastry cream. Refrigerate for at least 4

ideally overnight, before using.

minutes until the filling is golden and the mix

hours, or until cold.

11. When you use the pastry roll it out to

is set.

6. To assemble the tart, evenly divide the

about the thickness of a R5 coin, and cook it

4. To serve, slice a good size piece of quiche

pastry cream among the tart shells.

at 200ºC for about 30 minutes.

and serve with fresh watercress.

7. Arrange the blueberries on top of the pastry cream and dust with icing sugar to

Putting it into practice:

BLUEBERRY cream TARTS Using ‘sweet shortcrust pastry’ recipe

For the pastry cream

Asparagus, Goat’s Cheese and Smoked Bacon Quiche

• 1 1/4 cups milk (300ml)

Using ‘quiche pastry with a twist’ recipe • 30g butter

Zucchini-feta tart Using ‘basic puff pastry’ recipe up to and including step 10

• 1/2 cup sugar (100g) • 1/4 cup cake flour (30g)

On a lightly floured surface roll the dough

OR 3 tbsp plain flour + 2 tsp cornstarch

into a circle, about 1/8 inch thick. Using

• 1/4 tsp salt

a round cookie cutter cut the dough into

• 4 egg yolks

rounds just large enough to fit into the tart

• 1 tsp vanilla extract

moulds you are using with enough for the

• 2 rashers of thick smoked back bacon (finely chopped)

To serve

• 6 spears of asparagus

• 250g fresh blueberries

• 100g of goat’s cheese

sides. When you finish placing the pastry in the tart moulds place them in the fridge to chill again. Let it chill for 30 minutes before baking or you can keep it in the fridge

• 300ml double cream

1. To make the pastry cream, pour the milk

• 200ml of milk

into a medium saucepan and scald the

• 4 medium eggs

to room temperature before baking as you

milk – heat until bubbles appear around the

• Salt & pepper

want the pastry to remain cold.

edges, but it is not boiling.

• 2 tbsp grated parmesan

2. While the milk is heating, mix together the

Zucchini Filling

sugar, flour and salt in a small bowl. In a large

• 1 tablespoon butter

heatproof bowl, whisk together the egg yolks

• 1 tablespoon olive oil

and vanilla. Whisk the flour mixture to the

• 1/2 small onion, chopped

egg yolks slowly. It will be thick and pasty.

• 3 zucchini, unpeeled, diced

1. For the filling, melt the butter in a pan and add the diced smoked bacon, fry until golden brown and cooked, then set aside.

Now get your asparagus spears; trim off the hard root, cut them length ways then add to a hot griddle pan with a little oil & cook until

36

serve. Makes 12 little tarts.

3. Once the milk is heated, slowly pour it into the egg mixture, whisking continuously. Once it is all incorporated, pour it back into the GI NJA f o o d m agazi n e

overnight or longer. No need to bring back

• Salt and pepper • 1 cup crumbled feta cheese

1. Heat butter and oil in a large pan.

Add onion and cook until fragrant and translucent but not coloured.

2. Add zucchini and cook, stirring frequently, until zucchini is cooked through but not too browned.

3. When zucchini is done add the cheese and let come to room temperature.

Egg-Cream filling • 2 cup cream • 2 egg • Salt and pepper • 1/3 cup crumbled feta cheese

Cherry meringue tart

1. Combine the cream with the eggs, salt, pepper and cheese.

2. Assembling the tarts 3. Remove the tart shells from the fridge and set on a baking sheet.

4. Spoon enough of the cooled zucchinicheese mixture into each tart until it is level with the rim of the pastry.

5. Gently pour the cream mixture over each tart, just so it reaches the rim but does not spill over.

6. Crumble a little more cheese on top.

7. Gently transfer the baking pan to a preheated 200ºC oven and bake about 25 minutes or until nice and golden and puffy.

The filling will sink a little as it cools.

8. Garnish with a couple of sprigs of herbs and serve warm.

Cherry meringue tartlets Using ‘sweet shortcrust pastry’ recipe • 1/2 cup (40g) flaked almonds • 2 x 670g jars pitted morello cherries, drained • 1 tbs amaretto* or brandy • 300g caster sugar, plus extra 2 tbs to sprinkle GI NJA f o o d m agazi n e

37

• 6 eggwhites • 1 tsp white vinegar • 1 tsp vanilla extract • 1 tsp cream of tartar • Icing sugar, to serve

1. Place cherries in a bowl with amaretto and 2 tbsp. caster sugar, then stir well to coat. Place in fridge for 30 minutes.

2. Whisk egg whites in an electric mixer to soft peaks. With the motor running, add remaining 300g sugar, 1 tablespoon at a time, allowing each to be incorporated before adding the next, until stiff and glossy.

3. Add vinegar, vanilla and cream of tartar, then whisk briefly to combine.

4. Drain cherries and divide among pastry cases. Transfer meringue to a piping bag fitted with a 1.5cm plain nozzle and pipe over the cherries. (Alternatively, spoon meringue over cherries.)

5. Place the tartlets on a baking tray and bake for 10-15 minutes until the meringue is golden. Scatter with toasted flaked almonds, dust with icing sugar and serve warm or at room temperature.

Zucchini Tarts

38

GI NJA f o o d m agazi n e

GI NJA f o o d m agazi n e

39

Bot River flaunts whiskers at Barrels & Beards 2014.

Delight in post-har vest beards and wines with local winemakers.

40

GI NJA f o o d m agazi n e

Call it hairy or somewhat scary,

but for the close-knit winemaking community of Bot River in the Overberg, its annual grape harvest comes with a self-imposed shaving ban throughout this strenuous period. This year the luxuriant growth of post-harvest facial fur and wacky whiskers will once again be revealed at its annual Barrels & Beards celebration on Saturday, 5 April 2014.

Now in its 3rd year, the ever-popular B ot River Barrels & B eards, one of the quirkiest wine events on the circuit, invites enthusiasts to share in the fruit of the winemakers’ labour and to have fun with the locals at the same time.

Themed ‘ The Good Old Way’, the 2014 event features barrel tastings of the latest cool-climate, quality wines from this unspoilt Winelands pocket and a raging beard parade and ‘formal’ judging of the boldest beard in B ot River. Guests will also indulge in a terroir-to-table three-course dinner of unique tastes and produce from the area, accompanied by foot stomping entertainment by a lively marimba band and the evergreen boereorkes, Die Stoepsitters.

“By virtue of where B ot River is located, between Hemel en Aarde and Elgin, we always need to be a little different to get attention and so the Barrels & Beards was born. One can’t be

GI NJA f o o d m agazi n e

41

“Bot River ranks amongst the most exciting Winelands destinations,

having defiantly

maintained our own distinct, laid-back

identity.�

42

GI NJA f o o d m agazi n e

too ‘fancy pants’ about wine. It is there to be enjoyed and what better way to celebrate the end of har vest and all the hard work that’s gone into it!” shares Penny Verburg of Luddite and chairman of the B ot River Wine Route.

B ot River, a mere hour’s drive from Cape Town, has long been a haven for wine industr y pioneers and mavericks, with 13 wine farms (many of them family-run) producing world class wines. In addition this underrated, unpretentious 10 km enclave is also known for its conser vation initiatives, a ‘chilled’ approach to life and honest, hands-on winemaking methods.

Cellars to take part in the 2014 hair y hullabaloo include the likes of Barton, B eaumont Wines, Eerstehoop, Feiteiras, Gabriëlskloof, Genevieve MCC, Goedvertrouw, Luddite, Maremanna, Rivendell and Wildekrans. Wines will be on sale on the evening.

Events sponsors include Wesgro and Amorim Cork, South Africa’s largest natural cork supplier and the best beard on the evening will win a kayak, golf bag or surfboard made from cork – depending on the winner’s choice.

“B ot River ranks amongst the most exciting Winelands destinations, having defiantly maintained our own distinct, laid-back identity. And we invite ever yone to come and celebrate with our winemakers as we flaunt our whiskers and wines,” adds Sebastian B eaumont.

Barrels & B eards 2014 takes place at The Old Shed at Anysbos Farm on the Swartrivier Road, Off the N2 and starts at 5pm. A shuttle ser vice (departing from the B otrivier Hotel) will be available on the evening in support of responsible drinking.

Seating is limited to 200 guests and if last year’s sell-out success is anything to go by, tickets will be flying fast so get yours today. Tickets cost R270 per person and include complimentar y barrel tastings of the 2014 wines, a souvenir wine glass, dinner, music entertainment and real countr y hospitality. G

For more information or to book your tickets contact Nicolene Heyns at nicolene@botriver wines.co.za or call 082 852 6547.

GI NJA f o o d m agazi n e

43

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Myoga on its toes.

It’s a breath of fresh air to have somebody to share your passion with and with Evan it’s an effortless transition from menu concept to the final product on the plate.

Evan and I share pretty much the same ideas about food so there’s not too much arguing about what to put on the menu, we both have a fascination with new ideas and trends and tend to get pretty excited about finding new products.

We were in woolies a while ago and noticed a new product on the shelves( micro vegetables) I don’t think we realized it at the time but neither of us were wearing our chefs whites and when I exclaimed how beautiful they were, Evan responded with enthusiasm, we got some strange looks from the shoppers.

Evan and I are reshaping the Myoga menu and have recently launched the summer menu with the emphasis on fresh seasonal

I

produce from local suppliers, you wont find things like foie gras or unsustainable seafood

t’s been almost ten years since Evan arrived for an interview at my old restaurant Ginja, it’s amazing how time

on the menu but the seven course tasting menu is never the less innovative with some trendy aspects.

flies. Well that guy who arrived as a young

We don’t serve the usual set menu at Myoga

man has matured somewhat and has

but rather a number of choices with each

developed into an innovative chef in his

course to enhance peoples dining experience.

own right. His development has taken him on a culinary journey and the best part is he’s back with me hashing out new ideas with his sometimes-exhausting enthusiasm that I must say keeps me on my toes.

We also offer an a la carte menu for those diners not wanting seven courses. Also if you are a vegetarian we haven’t forgotten you.

We are also fortunate to have an amazing team in the kitchen and the staff are dedicated to their profession, this allows us to be progressive in our approach towards

change and training so that we can achieve consistently high standards.

So with a fully booked restaurant and a fantastic team we are looking towards our new menu, which will provide our guests with the experience we would expect when dining in the top fine dining restaurants.

The thing that both Evan and I agree on is that we need to create and maintain our menus at a price affordable to our customers we offer the seven course menu at R295 per person which is exceptional value and I guess that’s why Myoga is fully booked winter and summer.

You can expect to see our trademark fusion dishes for the foreseeable future.

So with everything in place we hope to achieve even better results this year and we intend seeking out the top accolades on offer both in South Africa and around the world.

We are happy to say that we are currently number 2 on tripadvisor in Cape Town.

Gazpacho Serves 4

We serve this with kataifi prawns You will need at least 2 prawns per person wrapped in shredded phyllo pastry (kataifi) and fried or baked until golden. Serve them in a soup bowl or on the side to add extra dimension and texture to your gazpacho.

Gazpacho

• 1 cucumber, halved and seeded, but not peeled • 1 red bell pepper, cored and seeded • 4 plum tomatoes • 1 red onion • 3 garlic cloves, minced • 500ml tomato juice • 60 ml red wine vinegar • 60 ml good olive oil • 1/2 tbls sea salt • 1 teaspoon freshly ground black pepper • A little sugar to taste

1. Roughly chop the cucumbers, bell pepper, tomatoes, and red onions into 2cm cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process.

2. After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Chawanmushi A Japanese egg custard dish Serves 4 You will need four small ramekins or Petri dishes • 600ml Dashi see recipe • 3 eggs • 1 tbls tamari soy sauce • 100g fresh porcini mushrooms • 1 tbls thinly sliced spring onion • Grapeseed oil to cook • Sea Salt and pepper to taste

Dashi is a traditional

Japanese stock.

• 1 piece Konbu seaweed • 1 cup Bonito Flakes

1. Begin by cleaning the konbu by wiping it with a damp cloth. Place the konbu in a pot with one liter of cold water and heat over medium heat.

Just before the water boils, remove it from the heat you do not want the water to boil or the dashi will become too strongly flavored.

2. Allow to stand for 5 minutes and remove the konbu, return the pot to medium heat. When the stock once again nears the boiling point, remove the pot from the heat and add the bonito flakes. When the flakes sink to the bottom of the pot, strain the dashi through a fine-mesh strainer.

For the chawanmushi 1. Whisk the dashi with the eggs and the tamari and season with salt and pepper.

2. Sauté the porcini mushrooms in some grapeseed oil until nicely

browned and season with salt and pepper.

golden, sprinkle with chives, salt and parmesan.

3. Evenly distribute the mushrooms into the ramekins or petri dishes and sprinkle with the spring onions and then pour in the custard evenly.4.

Place the dishes in a water bath and cover with foil and bake at 190ºC for 5 minutes and reduce the heat to 160ºC and cook for another 15 to 20 minutes.

Remove from the water bath and serve as soon as possible.

2. Season the chicken with salt and pepper and sprinkle with some fresh thyme leaves and brown the chicken in a pan with some butter until just coloured and when needed cook in a hot oven for 15 minutes.

We serve the chawanmushi with

Our Caesar Dressing can be

pangratato (breadcrumbs in Italian) for some texture, to make it simply take some good breadcrumbs and butter and melt and brown in a pan and sauté until golden and season with salt and pepper and use as required.

We also add some micro vegetables as garnish; they are simply pickled in some pickling syrup until they are flavorsome.

Chicken Caesar supreme We love anything with Caesar

dressing and chicken is a good vehicle for this dressing Serves 4 • 4 chicken Supremes • 400g baby potatoes • 100g butter • 100g parmesan cheese grated • 4 tsp finely snipped chives • fresh asparagus • strips of pancetta that has been oven dried

1. Boil the potatoes until cooked and cut into quarters, place into pan with butter, allow to become crispy and

3. Cook the asparagus for a minute or two in a little water and butter, allow the water to evaporate and the butter to glaze the asparagus. made and stored for a salad at a later time • 2 free range egg yolks • 500ml good quality extra virgin olive oil • 15g Dijon mustard • 15ml white wine vinegar • 30ml lemon juice • 50g grated parmesan • 15g anchovy fillets • 2 cloves garlic crushed • Sea salt and white pepper • 5ml Tabasco sauce • 15 ml Worcestershire sauce

1. Place the egg yolks , mustard, lemon juice and vinegar into a blender and turn it on to high speed for 2 minutes.

The egg yolks will become light and fluffy,

2. Start slowly adding oil until it forms an emulsion and once emulsion is formed, add the remaining ingredients and blend for a further 30 seconds.

3. To serve, place the potatoes neatly on a plate and slice the chicken and place on top, drizzle on some dressing, garnish with asparagus and pancetta.

Tomato bread and butter pudding Bread and butter pudding does

not have to be sweet this savory version is quite delicious Serves 6 • 1 loaf good quality white bread, crusts removed •100g butter • 250g sundried tomato & basil pesto • 7 free range eggs • 1l cream • Sea salt and pepper

Tomato & Basil pesto • 100g sundried tomatoes (soft) • 50g cashew nuts • 50g Parmesan cheese • 20g salt • 5g crushed black pepper • 20g fresh sweet basil • 100ml x olive oil

1. Blend all the tomato and basil pesto ingredients together to form a paste and set aside.

2. Butter the bread and spread on the tomato pesto and place in an ovenproof dish layered as neatly as possible, make a custard with the eggs, cream and season with salt and pepper and pour over the bread.

3. Place into the oven at 180ºC until golden about 30 minutes and remove and rest for a few minutes and serve.

We serve this bread and butter pudding with heirloom tomatoes and some cauliflower puree as well as assorted colored carrots.

sonally Win a sea7-course inspired nu for two e tasting m h award-

ired wit expertly pa Chef Mike Bassett es by in w ng ni win Coosner & Chef Evan llow ! Simply fo llow to WIN taurant and Tweet & Fo es R ga + @Myo ch 2014. @GinjaFood re 26 Mar Myoga befo tweet #Win ply. nditions ap Terms & Co d.com for details. oo af nj gi w. w Visit w

Elements of citrus

Baked lime custard

This dessert has a number of components each can be used as an individual recipe or for use in other desserts.

• 5 egg yolks • 75g castor sugar • 500 ml double cream • 50 ml fresh limejuice

Caramel frozen yoghurt • 10 egg yolks • 150g castor sugar • 750 ml greek yoghurt • 750 ml cream • 250g castor sugar • 1 liter freshly squeezed orange juice

1. Take the 500g castor sugar and caramelize in a pan until golden and then add the orange juice and reduce again until you have thick syrup 2. Place egg in an electric mixer with a stainless steel bowl and whip the egg yolks until pale in colour.

3. Place the castor sugar in a pan with 100ml of water and bring to the boil keep cooking until it reaches 118ºC on a candy thermometer and while the whisk is moving on high speed pour the hot sugar into the eggs and continue to beat until nice and fluffy and cold.

4. Add the egg mixture and orange syrup together and set aside.

5. Whip the cream to soft peak and mix in the yoghurt then fold into the egg orange mixture and freeze overnight.

Lemongrass and caramel syrup • 250g castor sugar • 60 ml water • 250 ml grapefruit juice • 1 stalk fragrant lemongrass

1. Caramelize the sugar with the water until it reaches 152ºC on a sugar thermometer and then add the lemon grass and the grapefruit juice and reduce to thick syrup and cool.

Lemon cake Pain Perdu

or French toast, as we know it.

1. Combine the egg yolks and the sugar and whisk until pale.

• 125g castor sugar • 125g butter softened • 125g self raising flour sifted • 2 free range eggs • 30 ml milk • Juice and zest of 1 lemon

2. Warm the cream to about 80ºC and mix into the egg mixture until thoroughly combined.

1. Combine the butter and sugar in a mixture and whisk until creamed.

3. Add the limejuice and pass through

a strainer. Place into an ovenproof dish and into a water bath filled with hot water and bake at 150ºC for 30 minutes. Remove the dish from the water bath and allow to cool and refrigerate.

Italian meringue • 5 egg whites • 1/3 cup water • 1 cup castor sugar • ¼ tsp cream of tartar

1. In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir.

2. Increase the heat and boil to soft-ball stage 115ºC. Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction.

3. In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.

4. With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy.

2. Add the eggs one at a time until incorporated and then add the sifted flour slowly, add the milk to loosen up the mixture and then the lemon juice and zest.

3. Place in a square cake tin and bake at 180ºC for about 30 minutes or until a skewer comes out clean when inserted into the cake.

4. Allow the cake to cool and cut into rectangles. Soak the cake in some egg yolk and milk and pan fry in hot butter until golden.

This dish comprises of a number of elements so its up to you to plate it the way you want.

We do it by smearing on a plate the lime custard and then we pipe on little mounds of Italian meringue which we blowtorch until golden.

We place the frozen yoghurt on the plate next to the pan-fried French toast cake and drizzle on some lemongrass syrup.

Restaurant Reservations T: +27 21 657 4545 eat@myoga.co.za Opening Hours Dinner: 19:00pm - 22:30pm Tuesday to Saturday Lunch: 11:30am - 15:00pm Tuesday to Saturday Dress Code As you feel comfortable.

S AV IN G Y O U TI M E & M O N E Y

O N E Potato, AT A T IME

GI NJA f o o d m agazi n e

57

H o we v e r, b y ma kin g a f e w s imple c h a n g e s t o min ds e t a n d s h o ppin g lis t s , y o u will dis c o v e r t h a t s c r u mpt io u s p o t a t o is o n e o f t h e mo s t v e r s a t ile s t a rc h e s in t h e wo r ld a n d a ls o o n e o f t h e e a s ie s t t o p re pa re … s a v in g t ime , mo n e y a n d p ro v idin g y o u r f a mily wit h t h e n e c e s s a r y n u t r it io n a l v a lu e s t h e y n e e d.

O n e o f t h e e a s ie s t a n d mo s t de lic io u s wa y s o f p re pa r in g po t a t o e s is t h e b a ke d po t a t o – wa s h sk in, p r ic k, wr a p in f o il a n d p o p o n c o a ls o r in t o a n oven f o r a bo u t a n h o u r. R e me mbe r if y o u do n ’ t h a ve

time

is today’s most precious resource, which in turn has led to a micro wave food nation.

•••••••••••••••••

t h e t ime , t h e mic ro wa v e wo r ks ju s t a s we ll ( wit hout t h e t in f o il) . T h e re s u lt is a f lu f f y po t a t o wit h c r is py s kin ; n o w ju s t a dd a f illin g like le a n min c e o r low f at c o t t a g e c h e e s e . D e lic io u s !

M a s h e d po t a t o is e qu a lly e a s y . P e e l p o t a t o e s , boil in wa t e r a n d ma s h wit h s a lt , a b it o f bu t t e r a n d lo w f a t milk. Cre a my a n d t a n t a lis in g , t h e pe r f ect a c c o mpa n ime n t t o p o r k s a u s a g e s , c h o p s o r t o top o f f a h o me ma de s h e ph e rd’ s pie . P o t a t o e s we dges a re a n o t h e r g re a t wa y t o pre pa re p o t a t o e s a nd lo v e d by kids n a t io n wide . Wa s h p o t a t o e s , s lic e into t h ic k we dg e s , a n d ba ke in t h e o v e n f o r a bo u t 30 min u t e s . S p r in kle wit h s a lt a n d p e ppe r, a n d s e rve wit h ba ke d f is h o r t e n de r s t e a k. D o n ’ t f o r g e t t o save t h e po t a t o s kin s . F u ll o f die t a r y f ib re , s p r in kle with o liv e o il a n d s e a s o n in g a n d ro a s t in t h e o v e n , it ma ke s a t a s t y s n a c k f o r t h e f a mily .

P o t a t o e s a re a ls o t h e mo s t s u s t a in a ble c a r b, me a n in g t h e y a re g o o d f o r y o u a n d f o r t h e e n v iro n me n t ! T h e y h a v e mu c h lo we r g re e n h o u se g a s e s a n d wa t e r u s a g e , c o mpa re d t o o t h e r c a r bo h y dr a t e s a n d o f c o u r s e t h e y a re n a t u r a ll y f at f re e , a n d pa c ke d wit h f ib re , v it a min s a n d min erals, s o t u c k in g u ilt f re e !

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GI NJA f o o d m agazi n e

GI NJA f o o d m agazi n e

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GI NJA f o o d m agazi n e

Potato Gratin Boulanger

• 1.5 kg Potatoes, thinly sliced, rinsed • 6 Onions, thinly sliced • 6 cloves Garlic cloves, thinly sliced • 40g Butter • 4 Bay Leaves • 8 Sprigs Thyme • 1 litre Vegetable Stock

1. Preheat oven to 180oC. 2. Butter a flameproof roasting pan.

3. Make a layer of potato, so that they slightly overlap. Add a few slices of onion and garlic, a bay leaf and a few small thyme sprigs. Repeat the process, until you end up with the final layer of potato.

4. Cover the potato with the vegetable

stock, season to taste and bake for 45 minutes.

5. Serve, as an accompaniment with Roasts.

• 1 bunch Fresh Mint • 2 Cloves Garlic • 1 tsp. Cumin seeds, toasted • 1 tbsp. Sugar • 1 Lime, juiced

1. For Potato Curry, cook the potatoes in

• 1 kg Potatoes, peeled and cubed • 60 ml Ghee • 2 tsp. Black Mustard Seeds • 1 Onion, thinly sliced • 2 tbsp. Ginger, finely chopped • 1 Long Red Chilli, finely chopped • 15 Curry Leaves • 1 tsp. Cumin Seeds • ¼ tsp. Turmeric • 1 tsp. Ground Coriander For Coriander Coconut Chutney • 250g Fresh Coconut, grated • 1 bunch Fresh Coriander

1. Preheat oven to 200°C or 180°C fan. Line

2. Heat Ghee in a frying pan over medium

2 large oven trays with non-stick baking paper. Place sweet potatoes onto one tray, drizzle with 1 tbsp of oil and toss to coat. Spread out to a single layer. Place tomatoes on other tray, drizzle with 1 tbsp of oil and 1 tbsp vinegar. Season with salt and pepper to taste. Roast for 30 mins until tender and lightly browned.

3. Add potato and 2 tbsps. of water, cover, and simmer for 5 minutes. Season to taste and keep warm.

2. Heat the remaining olive oil in a 24cm (top measurement, not base of pan) non-stick frying pan. Cook the onion over medium heat for about 5 mins until soft and lightly golden. Transfer to a bowl and add the cooked sweet potato.

boiling salted water until tender (25 mins), drain well and set aside to steam (5 mins).

heat, add mustard seeds and cook until seeds pop. Add the onion, ginger and chilli, and cook until tender, then add the curry leaves and spices and cook until fragrant (1 minute).

4. For the Coriander Coconut Chutney, Place all ingredients into a blender and pulse until you have a thick paste.

5. To Serve, divide the hot potato mixture among serving plates, scatter with coriander and extra chilli, and serve with Roti and Coriander chutney.

•••••••••••••••••

Potato Curry

• 80 g baby Mediterranean salad • 6 tomatoes, quartered lengthways • 1 onion, chopped • 6 eggs, lightly beaten

•••••••••••••••••

Sweet Potato,

Zucchini and Feta Frittata

• 700 g sweet potato, peeled and cut into 2-3cm cubes • 3 tbsp olive oil • 2 tbsp balsamic vinegar • 2 medium zucchini, ends trimmed, coarsely grated • 125 g reduced fat feta, crumbled • 1/4 cup basil leaves, shredded

GI NJA f o o d m agazi n e

3. Add zucchini, feta and basil to bowl.

Season with salt and pepper to taste.

Gently mix together. Spread loosely into frying pan.

4. Pour eggs into the pan. Gently move the filling around to evenly distribute the egg.

Cook over medium low heat for 8-10 mins until set underneath and on the sides.

5. Wrap the handle of the pan in a wet

cloth. Place under a moderately hot grill with surface about 8 cm from the heat source for about 5 mins until frittata is cooked on top.

6. Remove from the heat and stand for 5 mins then invert onto a large plate. Drizzle tomatoes with the remaining vinegar. Cut frittata into wedges and serve with salad and tomatoes.

•••••••••••••••••

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Vegan variety .

by Zeus Gusson

Have you heard this one? Why did the Vegan cheese taste so awful? Because they haven’t tried it on mince! Hahaha! The vegan jokes do make their rounds amongst the carnivores and I have to admit that some of them are really funny; however the truth about that specific vegan cheese is that it didn’t go through the hands of Zeus Gusson.

S

o I often get asked, why are you soooo gorgeous? Okay that’s a lie. What people

really want to know from me is if I get all the nutrition that my body requires. The most frequently asked question is: where, as a vegan, I get my protein? People assume that the only source of protein is meat and thus believe that if you’re like me, meaning you too do not eat meat, then you are not getting the required amount of protein in your diet.

Asparagus, orange, papino and mixed nut salad

Soon The Pudding Shop will be hosting cooking

‘meat causes impotence’ fact and other health

classes and one of the things I want to teach is how

issues but I will say that going vegan is a healthier

to make 20 minute meals and get 110% protein.

alternative for your body and your environment.

One such meal is brown rice and lentils which I will prove to be absolutely delicious. I have some

As soon as you say the word “vegan” people want

delicious vegan recipes for you with wheat-free

to run in the opposite direction, so if you’re worried

and sugar-free alternatives. So sorry but no carb-

about taste, worry no more. Those who are brave

free alternatives; what is life without a little bit of

enough to try it usually don’t believe that it’s

carbs?

vegan. We have many customers who walk in and try our Avo & Red Bean burger and cannot believe

The key ingredients in these recipes are potatoes,

that there is no meat in it. They were expecting

pistachio nuts, and flaxseed which has every amino

over-priced cardboard tasting food replacements

acid that your body cannot make on its own and

and instead found delicious, fresh, natural food.

thus it is termed a complete protein source. Some think potatoes are worthless starch, yes they have

Visit us at 43 7th Ave Parktown North,

very little protein but in actual fact potatoes are an

Johannesburg. Email us at bookings@

excellent source of potassium (more than bananas)

thepuddingshop.co.za or give us a call on

and Vitamins B6 and C. Pistachio nuts are also an

061 444 3493.

important source of protein and mono-unsaturated fatty acids like oleic acid. All in all there are many plant-based foods which are very high in protein; spinach, soybeans, quinoa, peas, corn, broccoli and artichokes to name a few. So to answer that question; yes vegans have a variety of protein sources to choose from. I won’t get into the whole

GI NJA f o o d m agazi n e

67

baking sheet.

The Pudding Shop egg-free Potato bread

for 35 minutes.

or use chick pea flour or brown rice flour if you are wheat intolerant

• 2 x80g active dry yeast • 100 ml salt

• 4 table spoons of ground flax seed • 6 tablespoons cold water • Dried oregano or black sesame seeds

1. Preheat oven to 180ºC 2. Mix together the flax seed and water,

mix until thick and creamy

3. Mix flax seed and all other

ingredients together.

4. Place in a large bowl and cover with

• 1 cup freshly squeezed Orange juice • 1 cup freshly squeezed lemon juice • 4 tablespoons lime juice • 1 pinch ground coriander or fresh

coriander leaves (chunky alternative)

taste or use agave nectar or stivia for

sesame seeds.

• 50 g dates, chopped • 50g dried figs, chopped • Zest of one lemon

• 50g pistachio nuts, unsalted • 4 large tablespoons ground flax seed.

• 8 tablespoons cold water

1. Preheat oven to 180ºC

balsamic vinegar

3. Add together the chopped fruit

• ½ cup white wine vinegar or white • ¼ cup olive oil (extra virgin) 1. Place all ingredients except the olive oil in a saucepan, and gently heat, remove just before boiling point.

2. Once cooled, mix in the olive oil.

3. Pour into a salad dressing server and

Use the orange, lemon and lime zest from the fruit used to add extra color and flavor to the vinaigrette.

7. Place well-spaced on a lightly greased

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• 50 dried apricots, chopped

2. Sift together the flour

Chef ’s tip: Garnish

6. Sprinkle with oregano or

• 50g sultanas

a sugarfree alternative.

doubles in size. into 48 rolls

(chickpea flour may be used)

• 2ml baking powder

Himalayan crystal pink salt)

• 4 tablespoons of caster sugar to

chill in the fridge.

5. Shape into 3 oval sized loafs or roll

• 250g gluten-free flour

• ½ teaspoon salt (we use the

a tea towel and allow it to prove in a

warm dry place until the bread dough

or quality.

This special salad dressing I serve with The Pudding Shop’s asparagus, orange, papino and mixed nut salad.

and mashed

for garnishing

compromised in either taste

Orange and lemon salad vinaigrette

• 1 kg potatoes, boiled peeled

(we use Himalayan pink salt)

Although gluten-free, these Italian delights are not

Fresh country-style texture and robust in flavour, this potato bread is the ideal accompaniment to most meals. The unusual inclusion of mashed potato in the ingredients ensures that this bread is moist, flavoursome and keeps fresh for days.

• 2kg stone ground bread flour

Gluten-free biscotti

8. Bake in the centre of the oven

GI NJA f o o d m agazi n e

and baking powder. and nuts.

4. In a separate bowl cream the ground flax seed with the cold water, add the dry ingredients, mix by hand until blended together.

5. Shape into 2 oval flat loafs and place in a greased baking pan.

6. Bake for 30 minutes. Remove from oven and allow to cool before slicing.

7. Place each slice flat on a baking tray.

8. Reduce the oven to 120ºC 9. Bake for 60 min or until dry.

Our gourmet soft toffees are hand made with only the freshest, high quality ingredients. Every toffee is hand wrapped in luxurious tissue paper, and you have the option of customising the colour to suit any occasion. With our range of over 50 paper colours we can cater for your wedding day, corporate event, baby showers or any themed celebrations. There’s no better way to celebrate any occasion, than with our award winning toffees, in 26 innovative flavours that will always excite and surprise. For customised orders contact us directly at sales@sweettemptations.co.za and to taste some of our exciting flavours, you can go to any Melissa’s the Food shop, Poetry Stores and selected Pick n Pays nationwide.

w w w. s w e e t t e m p t a t i o n s . c o . z a

Smoked duck and carrots

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9th Avenue Bistro has been at

9th Avenue regularly hosts Food &

• 1 small white onion finely chopped

the forefront of the Durban dining

Wine paired dinners with leading

• 2 cloves garlic finely sliced

scene since its inception in 2001,

local and international wine estates.

• Pinch of fresh thyme leaves

consistently winning awards and remaining ranked amongst South

The restaurant is run by Chef Patron,

Africa’s top restaurants.

Graham Neilson and wife Gina.

Graham and his chefs in the kitchen

• 1 tbls rendered prosciutto fat (optional) • 1 tbls preserved lemon rind finely chopped • 60 g prosciutto trimmed of fat, finely sliced

They recently won the inaugural

strive for perfection with every

• ½ cup baby peas

Durban Chamber of Commerce and

plate, whilst Gina and her team

• 1 tbls flat parsley finely chopped

Tourism Award for the Best Durban

deliver smooth, knowledgeable and

Restaurant and were awarded three

professional service front of house.

stars, for the second year running,

best restaurants in South Africa. In 2012 9th Avenue won the Best Bistro

part out and use olive oil if preferred)

SESAME GINGER VINAIGRETTE MAKES APPROX 500ML

of the Year at South Africa’s Eat Out

• 1 Cup Soy sauce

Awards.

• 1 ½ cups Rice wine vinegar • 1 Cup Canola oil

9th Avenue Bistro showcases fresh, locally sourced seasonal cuisine.

All dishes are exquisitely presented,

• ½ Cup Sesame oil • 3 Tablespoons fresh minced ginger • 4 Tablespoons Sugar • 1 Tablespoon Black pepper

from modern interpretations of

• 1 Tablespoon Chopped garlic

Bistro classics, to cutting edge

• 1 Teaspoon Tobasco sauce

gastronomy. The menu is constantly

1. Combine all the ingredients except the

evolving and diners are encouraged

oils in a blender.

to try the six-course tasting menu, which changes seasonally.

2. Run on low and slowly pour the two oils in to emulsify.

3. Strain through a fine mesh strainer.

Awards and focuses on smaller boutique wineries offering some of SA’s finest wines, as well as a limited selection of international wines and

2. In a saucepan add rendered prosciutto fat and sliced garlic and fry until garlic is a golden brown. Add thyme leaves, they will immediately pop, so add onions straight away and stir through. When onions have become translucent (2-3min) 3. Add the risotto and stir for a minute to soak up the oil. Cook for a further 2-3 min until rice becomes a little bit sticky.

4. Add the hot chicken stock in about ½ cup increments, stirring constantly between additions reducing the liquid before adding more stock. Begin to slow down with the amount of stock you add near the end.

5. After about 10 – 15 minutes test the rice, it should be soft on the outside and slightly firm on the inside, if the rice is not cooked continue to add small amounts of stock

The wine list won a Diamond Award at last year’s Diners Club Wine List

pan until crisp and fat has rendered, pass through a fine strainer. (you can leave this

in Roussows Restaurant Guide, the definitive, independent guide to the

1. Bake trimmed prosciutto fat in oven in a

PRESERVED LEMON RISOTTO WITH PEA & PROSCIUTTO SERVES 2 TO 4 PEOPLE • 1 cup risotto rice • 1L warm chicken stock seasoned with

locally sourced micro-brewed beers

salt and pepper

from KwaZulu-Natal and the Cape.

• 60g parmesan cheese finely grated GI NJA f o o d m agazi n e

until it is al-dente. Make sure there is not much liquid left at this point. It should be about 20 minutes until ready.

6. Stir in the lemon, prosciutto, peas, parsley and parmesan cheese. Mix thoroughly and check seasoning.

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Minted Pea Puree

refrigerate overnight or for 12 hours.

1. Butter a 26cm round cake pan, line with

5. Remove the pork from the brine and

a round of parchment paper and then

brush or rinse off any seasonings that have

butter the parchment paper.

adhered to it. Pat dry using paper towels

2. Melt chocolate and butter in a bowl

and refrigerate.

set over a pot of barely simmering water,

6. Roast in a low oven at 110ºC for 8 hours.

stirring occasionally until just smooth,

• 1 tablespoon butter

Remove from the oven and rest for 20

remove from the heat.

• Salt & pepper to taste

min. Serve with sliced nectarines, yoghurt

3. Using an electric mixer beat together

• Reserved cooking water from peas

and braised leeks.

eggs and 1/3 cup sugar at high speed

• 250 grams frozen peas • ½ cup packed fresh mint leaves, rinsed • ½ cup packed baby spinach leaves,

rinsed

until tripled in volume and thick enough

as needed.

1. Bring a medium pot of water to a boil and add the peas, mint and spinach,

to form a ribbon that takes 2 seconds to

BASIL PESTO

dissolve when beater is lifted, about 5 minutes.

cook for about 5 minutes or until the peas are tender.

• 1 teaspoon chopped garlic

4. Heat remaining 2/3 cup sugar and 7

2. Strain; reserving a cup of the water

• 3 cups basil leaves – packed

tablespoons of water in a small pot stirring

3. Pulse peas, mint and spinach in food

• ¼ cup flat leaf parsley

until sugar is dissolved and syrup is clear,

processer pausing to scrape down sided

• 2 tablespoons pine nuts

about 2 minutes. Pour hot syrup into

of bowl.

• ¼ cup freshly grated parmesan cheese

melted chocolate stirring with a rubber

4. Add butter; salt and pepper and

• 1/2 cup extra virgin olive oil

spatula until combined and then cool for

cooking water if needed.

• Salt and pepper

ten minutes.

5. Add chocolate syrup to egg mixture, a

Pork Belly

1. Blend basil, parsley, pine nuts and

little at a time whilst beating at medium

cheese in food processor until almost

speed until just incorporated and pour

smooth with machine running, drizzle olive

batter into prepared pan.

• 1 pork belly – de-boned, with skin on

oil in through the top. You may need to

6. Place cake pan into a roasting pan

(about 1 – 1.2kgs)

pause and scrape down the aides of

lined with a dish towel and add enough

BRINE:

the bowl with a rubber spatula a

boiling hot water to reach about 3/4 of

• 1 litre water

couple of times.

the way up the sides of the cake pan.

• 5 black peppercorns

2. Season with salt and pepper

Bake until just set, 50 minutes to 1 hour.

• 2 bay leaves, 2 springs thyme

3. Drizzle over sliced tomatoes

7. Cool cake completely in water bath before unmoulding, at least 2 hours. Run

• 2 cloves roughly chopped

a thin knife around the edge of the pan 1. To make the brine, combine all the

DARK CHOCOLATE TORTE

over pan and flip cake onto platter.

ingredients except for the water in a pan large enough for the pork to lay flat inside.

2. Add 250ml boiling water to the pan and whisk until the salt and sugar dissolved completely.

• 1 cup unsalted butter plus additional for greasing pan • 340g bittersweet chocolate (70% cocoa) coarsely chopped

3. Add the remaining 750ml of cold water.

• 5 large eggs

Make sure the mixture is cold before

• 1 cup sugar

placing the pork inside.

• 7 tablespoons water

4. Add the pork bell to the brine and

72

to loosen if necessary, invert a flat platter

GI NJA f o o d m agazi n e

Carefully peel off the parchment paper.

Smoked duck and carrots Linefish,peas, carrots and calamari

Win a inspir seasonal ly ed 6-c tasti ourse n with a g menu e ward xper

-win tly p m Neil ning wines b aired son. Va y lued at Chef Tweet R860 & Follo w to WIN Bistro is sp !9 and gu oiling one lu th Avenue e c st to a culina n extr ky winner ry aordin @Ginja experience. a Food + Simply ry 9 tweet #Win9 thavenuebis follow thAve tro a 26 Ma nueBistro b nd efore rch 20 14.

Graha

Pork Belly and Nectarines GI NJA f o o d m agazi n e

73

Sharper than you think The Itamae Blade The 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.

031 563 0054 | www.ginjafood.com

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.

‘The chocolate factory’ ‘The chocolate factory’, is a Mecca for chocoholics in Mumbai, an Indian city which needs no introduction. Here, Chef Varun Inamdar makes delectable objet d’art in the form of chocolates and cocoa experiments with its varietals. For him, playing with chocolate and sniffing the roasted cocoa beans is not just another call of duty but a passionate responsibility that he has taken upon himself, in popularizing the humble bean globally.

GI NJA f o o d m agazi n e

75

Make

a list of ’to-do’. At the top of your list, write ‘Eat Chocolate’. Revisit the list by the end of your

“Chocolates are eaten only as a sweet! Where other countries have so

busy day and find at least one thing done, for sure!” Says noted chef

many festivals revolving around cocoa, we are far, to even realize its

and chocolatier Varun Inamdar of ‘The chocolate factory’, with great

importance”, sighs chef.

confidence in the bean.

How many of us know that chocolates can be a ready soother in From donning multiple toques in a career spanning over a decade,

calming a hyperactive, or an upset stomach, sore throat to smoking the

he has done it all. From being a chef, traveller, blogger, photographer,

cacao beans and chili pods to heal malaria! Some unread stories, some

writer, chocolatier, Varun Inamdar is known for tantalizing palates in

forgotten analogies are for the team at ‘The chocolate factory’ to revive

India and the Arabian Gulf! Has travelled quarter of the globe working

and instill into chocoholics, all across the world. A year and more in

with the top brass in the industry and has planned weddings for the

existence and yes, they are marching ahead with a daunting task.

royalty too.

In fact, Humans’ love affair with chocolate began at least 4,000 years He has long been associated with one of the leading hotel chains in

ago in Mesoamerica, present-day southern Mexico and Central

the world, where he wore his heart on his sleeve and developed a lot

America, where cacao grew wide and wild. Since then, people around

of recipes, which are now fore-running signatures. He moved onto

the world have turned to chocolate to cure sickness, appease gods,

the Arabian Gulf to work in close association with Sheikh Majed

show love, buy rabbits, fete holidays, survive fasts, ward off scorpions

Al Sabah, a celebrated fashion icon, a visionary retailer, fashion

and sustain warriors.

aficionado, collector of contemporary art and a nephew of the Emir of Kuwait. Together they built a brand named ‘21 Carrots’ in the Gulf,

In fact, chocolate making has evolved into an industry which helps

which, today, serves fierce competition to pastry giants like Laduree,

sustain 20 million families across the globe. “Even in our workshops

Fauchon, Magnolia and Lazurd.

or sale products, we request the eater to thank not us, at ‘The chocolate factory’ but the families which, toil to nurture the wonder shrub and

He is the only chef in his country, today, who promotes and popularizes

whose livelihoods are tied to this bean.” says Chef Varun.

artisanal chocolates through visual walk-in workshops, appreciation classes and modeling workshops. “On a good day, a good chocolate

He is sure to make a difference with his signature indigeneous collection

is an indulgence for me and on a bad day it is my best friend”, is

of ganaches with pronounced flavours of Guntur chillies, madras filter

what Chef Varun claims. All this and more adds to his endeavour of

coffee, Thandai- a sweet-spice blend with cardamom, peppercorns,

travelling the country’s length and breadth, in inculcating a chocolate

fennel and saffron amongst many such nouvelle creations. Chef Varun

culture through his medium with a bag of chocolate and some tasting

Inamdar, shares some of his proud creations with Ginja. G

spoons. He feels the cultural importance of chocolate is yet to hit us.

76

GI NJA f o o d m agazi n e

Chef Varun Inamdar at work, making his signature Guntur Chilly Ganache

GI NJA f o o d m agazi n e

77

A l m o n d a n d l e m o n tar t w i t h s o u r c h e rr y a n d c o c o A

78

GI NJA f o o d m agazi n e

N i c arag u a n c o f f e e and sloe gin souffle Noted to be one of the most temperamental desserts in culinary history, this combination of chocolate, coffee and sloe gin will want you to make this even if you’re running out of time. This soufflé is magical, airy and light with lingering simplicity. Recipe for 4 tea cups.

• 135 grams of milk chocolate • 3 tbsp of Nicaraguan coffee • 3 nos. egg yolk and whites separated • Plus 2 nos. eggs whites • 30 ml sloe gin • 3 tbsp castor sugar • Some melted butter and castor sugar for lining tea cups • Icing sugar or cocoa powder for dusting, as required 1. Brush the inside of 4 tea cups with melted butter, and sprinkle with castor sugar. Set on a baking tray.

2. Double boil chocolate and coffee until melted and homogenous.

3. In a separate bowl, combine egg yolks and sloe gin. Whip together over a double boiler

immediately with either Crème Anglaise,

roundels, just a little larger in diameter than

vanilla bean ice cream or just the way it is. This

the diameter of the tart moulds.

wobbly centred soufflé with the sloe gin is a

4. Line the moulds, pressing the dough around

flaring fuel for any conversation.

the edges and chill again for an hour.

Almond & lemon tar t w i t h s o u r c h e rr y a n d c o c oa As chic as it is simple. Flaky, short crust, gooey and beautiful decadence oozing in all bites with sour notes of maraschinos and an accompanying zest and fruitiness from the almond tarts. It is best savoured with some crème fraiche.

Recipe for 4 inch tarts For the Almond and Lemon Tart • 200 grams plain flour • 130 grams almond meal • 100 grams icing sugar • zest of 2 lemons • 180 grams of cold unsalted butter chopped into cubes • a pinch of salt

5. Pre-heat the oven to 160ºC. Once the tart cases are completely chilled, remove from the fridge and place on a baking tray. Line each case with baking parchment, making sure the parchment is at least 1cm above the rim of the tart, and fill with ceramic beans for blind baking.

6. Bake in the oven for about 12 minutes. They are still unbaked but ready to be filled with some chocolate and sour cherry ganache, that follows next.

For the chocolate and sour cherry ganache • 150 grams dark chocolate (minimum 70% cocoa solids) • 100 grams unsalted butter, cut into small cubes • 1 no. egg • 1 no. egg yolk • 30 grams caster sugar • 100 grams of sour cherry puree

• 1 no egg yolk • 2 tbsp cold water • ½ tsp almond extract • 1 vanilla pod, split length ways and seeds

1. Place the chocolate and butter over a double boiler till melted. Stir in sour cherry puree.

scraped.

2. Whisk the egg, the egg yolk and sugar until

4. For the final preparation: Half an hour

1. Combine all the dry ingredients and butter

3. Now, carefully pour in the chocolate mixture

before serving, heat the oven to 220ºC.

into a large mixing bowl or food processor

into the egg-sugar bowl and mix thoroughly to

5. Whip five egg whites until stiff, in a clean

(use the plastic blade or paddle attachment).

form an emulsion.

bowl.

Blitz until you have a coarse breadcrumb-like

4. For the final preparation: Remove the cases

6. Add the caster sugar and beat 20 seconds

texture.

from the oven and pull out the beans for reuse.

longer or until the mixture looks glossy.

2. Drop in the egg yolk, water, almond extract

5. Spoon in the ganache in the cases and allow

7. Carefully fold them this into the chocolate

and vanilla seeds and mix until the dough just

baking for 5-10 minutes at 160 degrees celsius.

mixture.

starts coming together.

6. Remove from the oven and once cool

8. Spoon into the prepared tea cups and bake

3. Knead it very lightly for a few seconds

enough to handle, carefully remove the tarts

for 7 minutes.

and roll out into a smooth disc around 4 cms

from the tins and leave to cool completely on

9. Serving: Sprinkle with icing sugar and serve

thick. Chill the disc for an hour and cut into

a wire rack.

for few minutes. Pour into the chocolate mixture and keep aside.

thoroughly combined, in a separate bowl.

GI NJA f o o d m agazi n e

79

7. Serving: Serve the tarts at room

• 300 grams castor sugar

whisking constantly, to the egg mixture.

temperature, dusted with some snow sugar and

• 175 ml corn syrup

4. Add the milk and eggs back into the hot

with a dollop of crème fraiche and shavings of

• 100 grams icing sugar

milk and continue stirring.

dark chocolate for that extra dose of chocolate.

• 2 tablespoons cornstarch

5. Whisk until the mixture reaches 80 degrees

• 1tbsp Cinnamon powder

celsius on a digital thermometer.

Pav l o va

6. Remove from heat, stir in the vanilla extract, 1. A little attention. Follow the measures

and chill.

Crisp, light, chewy and an absolutely

step by step slowly. And read the entire

7. For the final preparation: Carefully crack

delicate baked meringue topped with crème

recipe atleast twice before you start. A few

open the tops of the cool meringues.

patisserie, fresh berries and centered with

technicalities in here, but not to worry.

8. Spoon in the cinnamon scented

cinnamon scented chocolate marshmallow,

2. Take 50 ml of water and warm it. Dissolve

marshmallow mixture and later some crème

dedicated to Russian ballerina Anna

70 grams of cocoa powder and make slurry.

patisserie

Pavlova and the cocoa farmers! Recipe for 10

3. Take 100 ml cold water and bloom the

9. Serving: Top the filled meringue shells with

pavlovas

gelatin, once hydrated place on a double boiler

fresh berries and serve immediately, raising a

and stir till dissolved.

toast to Anna Pavlova.

For the meringue shells

4. Spoon warm cocoa mixture into gelatin, mix

• 1 ½ teaspoons pure vanilla extract

and set aside.

• ½ teaspoon distilled white vinegar

5. Place remaining 100ml of water, corn

• 1 ½ Tbsp cornstarch

syrup, cinnamon powder and sugar in a

• 300 grams castor sugar

medium saucepan over medium-high heat.

• 6 nos. Egg whites, at room temperature

Stir to dissolve the sugar, and insert a candy

• A pinch of salt, optional

thermometer and get the syrup to 118ºCelsius.

6. In a whisk blender, pour the cocoa –gelatin

1. Preheat the oven to 135ºC.

mixture and whisk the prepared syrup on low

2. In a bowl, stir the cornstarch and sugar in a

speed, in a slow stream.

bowl and keep aside.

7. Whip this mixture for 15-20 minutes, or

3. In a mixing bowl, whisk together, egg

until it is stiff and shiny.

whites, cream of tarter and salt. When it just starts foaming start adding the sugar- starch

For crème patisserie

mix, in three batches.

• 250 ml milk

4. The glossy, stiff meringue is ready to be

• 3 nos. egg yolks

spooned onto a lined baking tray. Bake for

• 50 grams castor sugar

an hour and store in a dry airtight container,

• 25 grams all-purpose flour

when they cool.

• 2 tablespoons plus 2 teaspoons cornstarch • 1 teaspoon pure vanilla extract

For cinnamon scented

80

chocolate marshmallows

1. In a small saucepan, warm milk over low

• 70 grams cocoa powder, plus

heat until it is just hot enough to steam.

• 4 tablespoons cocoa powder, divided

2. While the milk is warming, whisk together

• 250 ml water, plus

the egg yolks, sugar, flour, and cornstarch until

• 2 tbsp water, divided

the mixture is completely smooth.

• 4 leaves of dehydrated gelatin

3. Once the milk is steaming, add half of it,

GI NJA f o o d m agazi n e

Re discover the hear ty healthy b enefits of the Me diterranean diet w ith FG L a Pasta; only using the finest wholesome ingre dients in all their pro ducts.

GI NJA f o o d m agazi n e

81

82

GI NJA f o o d m agazi n e

Craving

Clarens Tu c k e d aw ay i n t h e E a s t e r n Fre e St at e , C l are n s i s a t r av e l l e r’s t re a s u re a n d a f o o d i e’s f or tu n e .

GI NJA f o o d m agazi n e

83

84

GI NJA f o o d m agazi n e

Clarens,

a small village embedded i n t h e M a l u t i Mo u n t a i n s , i s s i tu ate d r o u g h l y 3 0 0 k m f r om D u r b a n , Jo h a n n e s b u r g a n d B l o e m fon te i n . A t h r e e to fo u r h o u r d r i v e pr e s e n t s t h e t r av e l l e r w i t h a d e s t i n at i on

t h at i s qu a i n t , c r e at i v e a n d t a s t y, f u l f i l l i n g a ny h u n g r y a d v e n tu r e r ’s d e s i r e s .

Above centre: Beer Tasting at the Clarens Beer Festival Above right: Clementines Restaurant Below left: Country food shop The Purple Onion,

GI NJA f o o d m agazi n e

85

Clockwise from top left: Steak and chips at the Phatt Chef; Local Eatery, The Artists CafĂŠ; The Andy Hoyle Art Gallery; Enjoy Scenic Views

86

GI NJA f o o d m agazi n e

Activities

r a n g e of a c t i v it i e s i n c lu d i n g w h it e r i v e r

E s s e nt i a l l y a t ou r i s t d e s t i n at i on , t h e re

r a f t i n g , a b s e i l i n g , a rc h e r y, p a i nt b a l l ,

i s n o s h or t a g e of s p ot s t o g e t c o s y

K n ow n a s t h e Je w e l of t h e Fre e St at e ,

f l y f i s h i n g , q u a d bi k e s a n d h or s e r i d i n g .

and

f or t h o s e l o o k i n g t o m a k e t h e m o s t of a

the

weekend.

on l i n e s it e t h at prov i d e s i n f or m at i on

a n d e x t e n s i v e g a l l e r i e s t h at f it i nt o How e v e r, t h e re a re m a ny ot h e r a c t i v it i e s

f or

C l a re n s Tou r i s m . c o. z a i s a re s ou rc e f u l

C l a re n s i s f a m ou s f or it s b e aut i f u l a r t t h e t h e m e of t h e q u i r k y l itt l e v i l l a g e .

c om f or t a b l e

a n d l i n k s t o a c c om m o d at i on a s w e l l a s

Ea t i n g a n d Dr i n k i n g

c l a re n s i n f o. c o. z a A n a d v e nt u re w h e t h e r y ou’re v i s it i n g i n

C l a re n s e x p e r i e n c e .

C l a re n s B re w e r y bre w s h a n d c r a f t e d

s u m m e r or w i nt e r, C l a re n s i s a v i l l a g e

Jo h a n S m it h A r t G a l l e r y f e atu re s a n

b e e r s a n d c i d e r a l l y e a r rou n d f or t h o s e

p a c k e d w it h n o o k s a n d c r a n n i e s t o

a r r ay of p a i nt i n g s , s c u lptu re s , h a n d m a d e

w h o e nj oy a c o l d on e , h ow e v e r t h e

e x p l ore . Up on v i s it i n g , e n s u re y ou s t op

g l a s s , f u n c t i on a l a r t , c e r a m i c s , j e w e l l e r y

v i l l a g e i s a l s o f a m ou s f or it s a n nu a l

by t h e P u r p l e O n i on f or t a s t y t re at s a n d

a n d b o o k s a s w e l l a s e x h i bit i on s t h at

C l a re n s

Fe br u a r y

s ou v e n i r s f or t h e ro a d t r ip h om e . It’s a

i n c lu d e ot h e r a r t i s t s . E s s e n s u a l A r t

w h e re

a rou n d

v i l l a g e t h at y ou’ l l w a nt t o re m e mb e r. G

Gallery

y ou r

t h e c ou nt r y c om e t o g e t h e r t o of f e r up

t y pi c a l a r t g a l l e r y. B e pre p a re d t o s t e p

s om e of t h e i r c o l d e s t a n d f i n e s t c r a f t

i nt o a s e n s u a l w or l d w h e re t h e hu m a n

beverages.

is

described

as:

“Not

Beer

Fe s t i v a l

m i c ro bre w e r i e s

in f rom

f or m i s c e l e br at e d i n a l l it s g l or y.” T h e g a l l e r y i s a l s o k n ow n f or g i v i n g a l l

Ap a r t f rom t h e b e e r c u lt u re , C l a re n s i s

a r t i s t s a c h a n c e t o e x h i bit t h e i r a r t .

a g o l d m i n e f or t h e f o o d i e . R e s t au r a nt s ,

B l ou D on k i A r t Ku n s , s it u at e d i n t h e

c a f e s a n d pu b s l it t e r t h e l it t l e v i l l a g e ,

Wi n d m i l l C e nt re , f e atu re s p a i nt i n g s ,

a l l ow i n g t h o s e on f o ot t o s t u m b l e ont o

s c u lpt u re s ,

t h e i r n e x t m e a l . S om e of t h e s e i n c lu d e

ceramics,

f u n c t i on a l

art,

p h ot o g r ap hy a n d h a n d m a d e g l a s s w h i l e

Su g a r

and

Ad d y Hoy l e A r t G a l l e r y d i s p l ay s a r t

R e s t au r a nt s a n d B a r, T h e Po s t Hou s e ,

f rom S out h A f r i c a n a r t i s t s S i m on Ad d y

2 7 8 on Ma i n , Hi g h l a n d e r B i s t ro, t h e

a n d Ly n n e Hoy l e . A r t & Wi n e G a l l e r y

P h att C h e f R e s t au r a nt , Trout & Ma l l a rd

on Ma i n i s a w i n e a n d a r t l ov e r’s

and

h av e n w it h a c o l l e c t i on of a r t a s w e l l

l o o k i n g f or s e a f o o d , s t e a k , p a n c a k e s ,

a s a c o l l e c t i on of S out h A f r i c a n w i n e .

l i g ht m e a l s , pi z z a or br a a i f o o d , y ou’ l l

Vi s it or s t o C l a re n s c a n s t ro l l t h e s t re e t s

f i n d t h e p e r f e c t s p ot . T h e b e s t p a r t ?

on f o ot , v i s it i n g a l l of t h e a r t d i s p l ay s

Ev e r y p l a c e i s s u re t o h av e a m a z i n g

and galleries in the village.

views.

A r t i s t’s

C i n n a m on ,

Café.

C l e m e nt i n e s

Wh e t h e r

y ou’re

Vi l l a g e

and

Golden

G at e

Nat u re R e s e r v e . Vi s it B a s ot h o f or a r t s a n d c r a f t s a n d a t a s t e of Fre e St at e c u lt u re or G o l d e n G at e f or a h i k e i n on e of t h e m o s t s c e n i c a re a s i n t h e re g i on .

For t h e m ore a d v e ntu rou s , t h e re a re a

Hav i n g g row n up i n t h e h e a r t of t h e Fre e St at e i n a s m a l l t ow n c a l l e d Ke s t e l l , Ju l i e C r a f f ord w a s f or t u n at e e n ou g h to

m at r i c u l at e

f rom

the

pre s t i g i ou s

Wit t e b e r g Hi g h S c h o o l i n B e t h l e h e m .

From a n e a r l y a g e , Ju l i e w a s p a s s i on at e a b out f o o d a n d t h e c h a n c e t o t r y n e w t h i n g s i n t h e k it c h e n , s o w h e n t h e opp or t u n it y a ro s e f or h e r t o c omp l e t e h e r s t u d i e s t h rou g h P rot e a Hot e l s , s h e w a s t h r i l l e d w it h t h e i d e a of h e r d re a m s b e c om i n g a re a l it y.

Ju s t out s i d e C l a re n s i s t h e B a s ot h o Cu lt u r a l

J u l i e Cra f f or d Executive Chef

“I a m p a s s i on at e i n w h at I d o a n d I t h r i v e

S tay i n g C l a re n s a c c om m o d at i on r a n g e s f rom t h e P rot e a Hot e l t o q u a i nt g u e s t h ou s e s t o qu i r k y B & B’s t o c a mpi n g g rou n d s .

GI NJA f o o d m agazi n e

on m a k i n g p e op l e c ont e nt t h rou g h t h e f o o d t h at I p l a n a n d pre p a re f or t h e m .

In my s p a re t i m e I l i k e t o t r y out n e w re c ip e s a n d b a k i n g c a k e s” s ay s Ju l i e .

G row i n g up w it h v e r y s upp or t i v e 87

p a re nt s f rom a y ou n g a g e h a s put h e r i n g o o d s t e a d , a s t h rou g h t h e y e a r s s h e h a s b e e n s upp or t e d by t h o s e s h e

P hat t C h e f S i m o n K e rr

d ay s a n d t h e i r s i g n atu re pi e s , “S i mp l e S i m on P i e s , a re m a d e w it h t h e l i g ht e s t , f l a k i e s t pu f f p a s t r y e v e r, w it h f i l l i n g s

h a s w or k e d w it h a n d h e r c a re e r h a s b e e n i mp a c t e d by a nu mb e r of p e op l e t h rou g h out h e r j ou r n e y, n a m e l y L e e A n n B e n n e y ( G e n e r a l Ma n g e r at P rot e a Hot e l C l a re n s ) , C h e f Ne l i s v a n He e rd e n ( P rot e a Hot e l M i d r a n d ) , C h e f He l e n e ( P rot e a Hot e l Wa n d e re r s ) , C h e f C a ro l Nz a m a ( P rot e a Hot e l Ka r r i d e n e B e a c h ) , e a c h of t h e m i n s pi r i n g h e r t o d e f i n e h e r s t y l e w it h c on f i d e n c e a n d f l a i r.

P rot e a Hot e l i n C l a re n s , w it h it’s Ad a m o R e s t au r a nt , a n d i s t h r i l l e d t o b e p a r t T h e re s t au r a nt of f e r s a

bre a k f a s t bu f f e t a n d a l a c a r t e m e nu to

discerning

d i n e r s’

d e l i g ht ,

their

f o o d i s i n f u s e d w it h f l av ou r s a s f re s h a n d a s p a s s i on at e a s t h e a re a i n w h i c h it i s l o c at e d .

T h e re s t au r a nt i n s pi re s

a u n i qu e prom i s e of t a s t e , w h i l e t h e Ad a m o B a r i nv it e s y ou t o i n du l g e i n s om e of t h e g re at e s t v i e w s t h e Ma lut i Mou nt a i n s h av e t o of f e r.

Why n ot

re l a x a n d t a k e a d v a nt a g e of t h e s t y l i s h and

c om f or t a b l e

terrace

w h e re

y ou

a re a b l e t o e nj oy a c o c kt a i l or on e of t h e i r s p e c i a l it y c of f e e s a n d a d e l i c i ou s bit e t o e at .

Ju l i e

T h e P h at t C h e f R e s t au r a nt g row s f rom s t re n g t h t o s t re n g t h .

Now n e w l y re

l o c at e d t o t h e t op of O l i v i e r s h o e k Pa s s on t h e R 7 4 , t h e a lt e r n at i v e rout e t o Va n R e e n e n s Pa s s a n d t h e N 3 w it h a l l of it s t r u c k e r s a n d t o l l g at e s , t h e re s t au r a nt i s n ow t h e m a i n at t r a c t i on at t h e n e w Po s t , s it u at e d a s s it i s , on t h e Fre e St at e / K Z N B ord e r.

In

c onj u n c t i on

re f u r bi s h e d

w it h

Wi n d m i l l

the C ot t a g e s ,

newly this

h a s n ow b e c om e a p opu l a r s t op of f e n rout e t o K Z N or t h e D r a k e n s bu r g ( a n Int e r n at i on a l

He r it a g e

S it e ) .

Open

f or bre a k f a s t , lu n c h e s a n d t e a s t o t h e p a s s i n g t r a f f i c , T h e P h at t C h e f @ T h e B ord e r Po s t a l s o s e r v e s d i n n e r s t o l o c a l s a n d i n h ou s e g u e s t s by re s e r v at i on . T h e apt l y n a m e d B e nt A r m B a r i s a l re a d y a l a n d m a r k w at e r i n g h o l e f or t h i r s t y t r av e l l e r s a n d l o c a l f a r m e r s .

Chef

Pat ron

said

“C om i n g

to

w or k

d o e s n’t f e e l l i k e a c h ore , it i s a p l a c e w h e re I a m g i v e n t h e f re e d om t o e x p l ore n e w t e c h n i q u e s , i mp l e m e nt c h a n g e s a n d t r y n e w t h i n g s on a d a i l y b a s i s w it h a t e a m t h at I a m prou d t o c a l l f a m i l y ”.

Pe pp e r St e a k ( c om e s w it h a f re e c h o c m i l k ) , 4 Wi l d Mu s h ro om & Q u a i l , & L a m b & R o s e m a r y b e i n g ju s t s om e of t h e f l av ou r s a n d f i l l i n g s on s a l e .

L o c a l t rout f e at u re prom i n e nt l y a s d o G a m e B i rd s . In n ov at i v e a n d d i f f e re nt but w it h l ot s of f a m i l i a r i n g re d i e nt s pro b a b l y b e s t d e s c r i b e s t h i s c o o k s s t y l e of e nt e r t a i n i n g , b e c au s e e nt e r t a i n h e m o s t c e r t a i n l y d o e s . As C h e f Pat ron h e

S i m on

Ke r r

has

been

c o o k i n g s i n c e t h e l at e 1 9 7 0 ’s a n d h a s a re c e nt l y, T h e P h at t C h e f h a s b e e n v ot e d on e of S A’s Top 1 0 0 R e s t au r a nt s i n 2 0 1 0 , 2 0 1 1 , 2 0 1 2 , 2 0 1 3 a n d t h e y a re t h e prou d re c ipi e nt s of 2 R A S A R o s e t t a Aw a rd s f or out s t a n d i n g s e r v i c e ! !

T h e P h at t C h e f s p e c i a l i z e s i n av a nt g a rd e B i s t ro c o o k i n g w it h t h e e mp h a s i s a s p o s s i b l e . St e a k s a re a g e d f or up t o 4 5 GI NJA f o o d m agazi n e

w h i l e i nt e r a c t i n g w it h t h e g u e s t s . In h i s ow n w ord s “I’m h e re t o e n s u re t h at g u e s t s re a l i z e w e t a k e ou r m ot t o qu it e s e r i ou s l y : “n e v e r t r u s t a s k i n ny c o o k ! ! ” Wh at w it h t h e q u i r k y B e nt A r m B a r a n d it s f re qu e nt l y c h a n g i n g r a n g e of C r a f t B e e r s , t h e i r i n c re d i b l e 5 0 0 0 b ott l e w i n e c e l l a r a s w e l l a s t h e e nt i c i n g bre a k f a s t bu f f e t s , B ord e r Po s t a l m o s t b e g s t o b e t u r n e d f rom a pit s t op i nt o a n ov e r n i g ht s t op. No m at t e r h ow l on g y ou h av e t o s p a re , t h i s i s a w e l l w or t hw h i l e s t op

on pro du c e , f re s h l y s ou rc e d a n d a s l o c a l

88

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Wh e n a s k e d h ow s h e f e lt a b out t h e m ov e ,

O p e n e d ov e r 5 y e a r s a g o i n C l a re n s ,

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To d ay Ju l i e i s t h e E x e c ut i v e C h e f at t h e

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90

GI NJA f o o d m agazi n e

S p rawling

across 2,054 square miles of land, Miami, a metropolis of

some 415,000, is actually two different cities: Miami, the mainland city, and, to the east, connected by causeways is Miami Beach, a city of beaches. Truly cosmopolitan, Miami is the mainland city, with a mixture of ethnic groups, dominated by an overwhelmingly Latin American flavor. Much different is Miami Beach, almost exclusively tourist orientated, saturated with hotels and other visitor abodes as well as restaurants and other types of eating places. The two cities complement each other and travellers usually refer to them simply as Miami. This two-in-one city is one of the world’s most renowned vacation spots.

GI NJA f o o d m agazi n e

91

Clockwise from top left: Beach hotels and restaurant night scene, Miami sunset, Joe’s Stone Crab

92

GI NJA f o o d m agazi n e

A

large world-class metropolis it is one of the most renowned cities visited by tourists from the four corners of the globe. Most arrive at Miami International Airport, one of the busiest airports in the country. The city is also known as the cruise capital of the world with ships sailing to and fro and other millions travelling from the cold parts of North America by car to enjoy their winter vacation under the Miami sun. All in all some 15 million tourists visit the Greater Miami area annually.

Most of these tourists usually come

where visitors head for when they

to revel in the warm all-year-round

first reach Miami, is noted for its

Miami weather. However, there is

topless sunbathing beauties which

much more to lure the visitor. Miami

draw the crowds. Even though it

offers all types of enticements.

is illegal, topless dress is permitted

Besides the beaches and all their

only on South Beach, the spot

activities, including great boat tours

most tourists visit on their first day in

and deep-sea fishing, golf courses

Miami.

some of which have been rated in the top ten, the city is filled with an

Other tourists make their way to

endless variety of restaurants, high-

the Art Deco Historic District of

end plush hotels to budget motels,

South Beach, set on a one-square

boutique shops, as well as crowded

mile area. A showcase for early

bars and nightclubs. The lively

20th century art, it incorporates a

nightlife is one of the trendiest in the

series of restored structures with the

world’s tourist resorts.

architecture from that era.

For those enamoured with

All through the area trendy

shopping, the city appears to be

boutiques, hotels, restaurants, bars,

sprawling with large malls. Collins

and art galleries are to be found.

Avenue, Washington Avenue,

Depending upon one’s taste, be it

Lincoln Road, and South Beach are

shopping or partying, South Beach

the best place to feel the throb of

is well known for being a trendy spot

the shopping experience. Biscayne

frequented by artists, celebrities,

Boulevard is another prime spot for

and International supermodels.

shopping, and in addition there are other areas for tourists to thin out

South Beach boasts that it caters to

their wallets.

some of the most beautiful people

in the world - a good number of

When people hear the name

Hollywood screen stars have made

Miami, beaches come to mind

this city home.

and it is as it should be for without beaches there would be no Miami.

After partying all night in one

There are 16 beaches that visitors

of South Beach’s world famous

frequent, each offering their own

nightclubs, it is easy to understand

specialties.

why a good number of travellers

say that no visit to Miami would be

South Beach, located on the

complete without at least a stop at

southernmost part of Miami Beach,

South Beach.’

GI NJA f o o d m agazi n e

93

and For visitors who like the exotic of trict ‘Dis the colourful, a tour of n Little Havana’ and the other Lati

After spending the day exploring a few of the hundreds of sites, one is

ld be American spots in Miami wou an excellent excursion.

more than likely ready for a good

The countless Hispanic immigrants

the large influx of Cubans after the

from Cuba, Central America,

Castro revolution is saturated with

Puerto Rico, and South America

the Cuban influence.

meal. And Miami has plenty to offer. The food of the city due to

have made Miami home. Spanish is used in almost every part of the

In the small inexpensive cantinas,

city. Signs are in both English and

especially in Old Havana, rice and

Spanish especially in ‘Little Havana’.

bean with chicken stew and salsa is almost always a lunch special.

Should one have time to spare

The Sandwich Cubano, sliced pork

there are many more choices

and mild cheese is sold in almost

on what to see and do, most

every cantina. No one can say

available by organized tours. Miami

that they’ve eaten in Miami without

Seaquarium Museum - a great stop

having tried one of the city’s Cuban

where one can witness an outdoor

sandwiches. As for drinks, espresso

aquarium; Miami Zoo - some

coffee seems to be the required

1,200 animals living in free-range

morning and afternoon drink

environments; Coral Castle - a

for most adults - a very popular

bizarre monument consists of coral

morning beverage for the working

sculptures; Everglades National

masses.

Park - an unusual park, it is home to 14 rare and endangered species;

In this city of diverse cultures, other

Jungle Island - offers an up-close

immigrants have, to a lesser extent,

look at replicas of tropical birds

added to the culinary tastes of the

in their natural habitats; Miami

city. The traditional African dish:

Museum of Science - a learning

Gumbo (seafood soup or stew)

adventure for the whole family;

served with rice; and Sangria, a

Monkey Jungle - Where the humans

Spanish drink that is a mixture of

are caged and the monkeys run

wine and fruit juices enhance the

wild; and Vizcaya Mansion - a

Miami kitchen.

glimpse of the U.S.A.’s top resort

94

where high society flourishes, are

Miami also has excellent restaurants

all worth a stopover on a visitor’s

of every kind, from Italian to various

itinerary.

types of Asian. This collection of

GI NJA f o o d m agazi n e

Clockwise from top left: Miami coastline, lifeguard tower, Cuban grilled cheese sandwich, Little Havana, Cafeteria-La-Mejor

GI NJA f o o d m agazi n e

95

Seafood Gumbo

96

GI NJA f o o d m agazi n e

influences has given the city a rich

frequented by many tourists arriving

• 1 teaspoon pepper

culinary landscape and reflects the

to relish the excellent steaks and

• 1 teaspoon fish spices

blend of cultures in its gastronomy.

fresh seafood offered there.

• ½ teaspoon turmeric

There are some 3,500 restaurants

However, a good number,

• 225g scallops, fresh or frozen

in Miami and a good number are

especially first time visitors venture

• 225g crab meat

outstanding in what they offer.

to the Garcia Seafood Grille to

• 225g frozen or fresh okra,

Besides the Cuban food that

try its Gumbo - an iconic dish in

appears to be everywhere and

Miami’s cuisine. It is a pleasant

the ethnic food outlets, there are

culinary experience that one does

restaurants which cater to every

not quickly forget. G

• 450g uncooked shrimp,

chopped (if not tiny in size) • 2 tablespoons chopped fresh coriander 1. Melt the butter in a large

taste and whim.

saucepan then sauté over medium Joe’s Stone Crab, a Miami eating place which specializes in preparing stone crabs in its own way has been in business for over a hundred years

S eafood

Gumbo

heat the red pepper, onion, garlic, hot pepper and potato for 10 minutes, stirring occasionally.

There are many different ingredients and endless ways to prepare this dish.

2. Add chicken broth, tomato

place. Restaurants abound for

This is my version.

3. Stir in remaining ingredients,

those seeking fine dining in an

If served with cooked rice, it makes

except the coriander leaves then

atmosphere of romance and the

a perfect delicious meal for the

bring to boil, cover and cook over

ideal spot is the Casa Tua. Most

whole family.

medium/low heat for 10 minutes.

atmosphere and pleasantly

• 4 tablespoons butter

4. Transfer to a serving bowl then

surprised by the fine European style

• 1 large red bell pepper, finely

garnish with the coriander leaves

and is so successful that there are always long lines of hungry patrons waiting.

For romance, Miami is the

paste, salt and the spices and bring to boil. Cover and cook over medium/low heat for 30 minutes.

patrons are dazzled by its romantic

dishes. One very satisfied customer

chopped

who stayed in this lover’s nook once

• 1 large onion, finely chopped

wrote: ‘all that you can envision

• 4 cloves garlic, crushed

about paradise and more are to be

• 1 small hot pepper, seeded and

found here’.

and serve hot with cooked rice.

finely chopped • 1 medium potato, grated

On the other hand. for those

• 2 ½ cups chicken broth

wanting to dine in style on

• 3 tablespoons tomato paste,

American food, the Capital Grille is the place. This steakhouse is

dissolved in 1 cup water • 1 ½ teaspoons salt

GI NJA f o o d m agazi n e

97

Eat in

with

FQ 98 - 4 french toast

FQ- 7 lucerne

FQ - 3 cafe white

GI NJA f o o d m agazi n e

NT FQ - 53 bonaparte victory redblue

Head office: 031 702 6315 • GI www.shavepaints.co.za • Follow us on NJA f o o d m agazi n e

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T h e Platin u m St an d M ixer feat ures a premium t wo c o at m etal l i c f i n i sh , el egan t gl ass bo wl an d F l ex Edge B eater f o r f a s te r i n gre d i e n t i nc o r p o r at io n . O r iginal planet ary mixing ac t ion allows th e beater to spi ral to 67 di f f eren t po i n ts wi th i n th e bo wl , de l i ve r i n g q u i c k a nd c o m p le t e m ix i ng for out st and ing result s. A wide ran ge o f o pti o n al accesso ri es tu r n yo u r m i xer i n to a tru e ki t c h e n a i d . Ju s t a t t a c h t h e m to t h e mix er t hrough t he at t ac hment h u b an d yo u are ready to gri n d m eat, m ake sau sages, sl i ce ve ge ta b l e s , rol l a nd c u t p as t a, m ak e ic e c ream and muc h more, a l l wi th th e ef f o rtl ess per f ecti o n th at co m es f ro m o ver 90 years o f e xp e r ti s e .

illsa.

Grgaonoadd nes

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GI NJA f o o d m agazi n e

G

ranadilla is one of the few antioxidant fruits that not only improves your physical health, but also your

mental health. Native to areas ranging from southern Brazil, Paraguay, all the way to Argentina, this fruit can be used in the treatment of anxiety, depression, and even sleep disorders like insomnia. Passion fruit comes in two

varieties. One is a dark purple color once it has reached maturity and has a less acidic, richer taste. The other turns yellow at maturity and is typically large than the purple kind. Unlike the purple passion fruit, the yellow passion fruit does not have a known origin, although people have speculated that it may be Brazil.

Passion fruit goes by many names, its scientific one being Passiflora edulis for the purple fruit and Passiflora edulis flavicarpa for the yellow, while another common name is Granadilla (or Purple Granadilla). Purple passion fruit is a subtropical fruit that will only flower and fruit in altitudes above 3,200 ft. Yellow passion fruit is tropical and can be grown from just above sea level up to the altitude of 2,000 ft. It is interesting that these varieties of passion fruit differ to such a degree. The people of Brazil tend to use the purple fruit to eat raw, while they prefer the yellow fruit for juice extractions and the creation of preserves.

Renown for their sweet delicate flavor, Granadillas belong to the passion fruit and tumbos family, but have a very sweet and delicate flavor instead. The color of its pulp is different as well, almost transparent, far from the intense orange of passion fruit. Its flavor is sweet and refreshing, and they say its pulp is soothing for the stomach, for the nervous system and for the liver.

GI NJA f o o d m agazi n e

103

Granadilla juice is so light that in Peru it´s the first fruit juice given to babies

Granadilla Ice Cream

after milk (30ml or so at mid-morning

• A cup of orange juice (I prefer fresh)

is energizing and they love it). To make

• A cup of white sugar

the juice, place some granadilla pulp

• Two cups of gorgeous granadilla pulp,

in a sieve and press with the back of a spoon to release the juice concentrated

strain the seeds, should you prefer • Two large beaten egg whites at room temp.

around each seed.

Simply cut the hard peel in half with a

1. The sugar and juice go into a small pot on the stove over a medium heat. Stir until the sugar has

knife or with your fingers, and eat with

dissolved.

a spoon (some people bite the seeds,

2. Now add the pulp (I usually steal a taste, chef’s

some just swallow them. It’s your

prerogative)

choice). Granadilla juice mixed with

3. Let your gooey mixture cool then place it in the

orange or tangerine juice. The gentle

freezer for about an hour.

flavor of the granadilla softens the citric fruit´s acidity and creates perfect synergy.

4. Remove, and fold in the beaten egg whites. If you have an ice cream machine you can drop it in and set for about 40min. If not pop it back into your freezer, mixing it every hour to ensure it is well blended

The nutritional benefits of are:

and ice crystals start to form. Leave it to freeze

• Vitamins

overnight.

• Minerals

5. When done, there is nothing left but to enjoy!

• Fiber It can help with: • Urinary Tract Infection • Anxiety

Granadilla Marshmallows – such a treat!

• Insomnia

• 180ml strained granadilla juice

• Weight Loss

(about 10 granadilla or canned pulp)

• Asthma

• 20g powdered gelatine • 500g caster sugar

Recent studies even suggest that the

• 1 cup water

fruit can fight chronic inflammation,

• 2 egg whites

which is increasingly being linked to

• Icing sugar, for dusting

more diseases.

104

GI NJA f o o d m agazi n e

Granadilla Ice Cream

GI NJA f o o d m agazi n e

105

1. Lightly grease and line a 17.5cm x 25cm shallow cake pan and dust base liberally with snow sugar.

Granadilla Cheesecake

2. Combine granadilla juice and gelatine in a bowl and

Crumb base

set aside.

• 120 grams butter

3. Combine caster sugar and 1 cup water in a

• 400 grams ginger biscuits

saucepan and cook over low heat, stirring, until sugar

Filling

dissolves, then increase heat to medium and cook for

• 250 grams mascarpone cheese

5-10 minutes or until syrup reaches 125’C on a sugar

• 75 grams icing sugar

thermometer.

• 1 vanilla pod

4. Remove from heat, add granadilla mixture to syrup and stir until gelatine dissolves.

5. Meanwhile, using an electric mixer, whisk egg

• 400 ml creme fraiche • 300 ml double cream • 4 ripe granadilla

whites and a pinch of salt until frothy.

6. Gradually add granadilla mixture, whisking continuously on medium speed until mixture has doubled in size, then slowly decrease speed and mix until mixture is warm (about 40ºC).

7. Pour into prepared cake pan, and, using a spatula,

1. Melt the butter in a small pan.

2. Crush the biscuits to fine crumbs and stir them into the melted butter. Tip them into a 22cm loose bottomed cake tin and smooth them flat. Refrigerate for an hour or so until firm. You can speed the process

spread evenly, then dust top liberally with icing sugar.

up by putting them in the freezer if you wish.

Stand at room temperature for 3 hours or until firm.

3. Put the mascarpone and icing sugar in the bowl of

8. Using a sharp knife, cut marshmallow into 2.5cm squares and roll in snow sugar to coat. Store in an airtight container between sheets of baking paper at room temperature for up to 2 weeks.

4. Scrape out the seeds from the vanilla pod and stir them into the mascarpone along with the crème fraiche.

Notes If your knife is sticking too much when you are trying to cut the marshmallow, either sprinkle come icing sugar over the knife, or warm the knife in hot water for ease of cutting.

a food mixer and beat smooth.

5. Whip the cream until it will stand in soft folds, stir it gently into the mascarpone mixture.

6. Scrape the mixture into the cake tin and cover with cling film. Leave to chill for a good hour.

7. To serve, remove the cake from the tin, cut the granadilla fruits in half and squeeze the seeds and juice over the cheesecake. knife, or warm the knife in hot water for ease of cutting.

106

GI NJA f o o d m agazi n e

Granadilla Marshmallows

GI NJA f o o d m agazi n e

107

coo k ing conversions Volume

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

tsp = teaspoon dsp = dessertspoon tbsp = tablespoon g = gram kg = kilogram

Weight 1/2 oz 1 oz 2 oz 3 oz 4 oz 6 oz 8 oz 10 oz 12 oz 13 oz 14 oz 1 lb 1 1/2 lb 2 lb

Oven Temperatures

15 g 30 g 60 g 90 g 125 g 175 g 250 g 300 g 375 g 400 g 425 g 500 g 750 g 1 kg

110ºC 120 140 160 170 180 190 200 220 230 250

225ºF 250 275 300 325 350 375 400 425 450 475

1 tsp 1 tbs 1 dsp 1/4 cup 1/3 cup 1/2 cup 2/3 cup 3/4 cup 1 cup 1 1/4 cups 1 1/2 cups 1 2/3 cups 1 3/4 cups 2 cups 2 1/2 cups 3 cups 1/4 pt 1/2 pt 3/4 pt 1 pt 1 1/2 pt

measurement

5 ml 15 ml 10 ml 60 ml 80 ml 125 ml 160 ml 180 ml 250 ml 300 ml 375 ml 400 ml 450 ml 500 ml 625 ml 750 ml 125 ml 250 ml 375 ml 500 ml 750 ml

1/4 inch

5 mm

1/2 inch

1 cm

1 inch

2,5 cm

2 inches

5 cm

3 inches

8 cm

4 inches

10 cm

5 inches

12 cm

6 inches

15 cm

7 inches

18 cm

8 inches

20 cm

9 inches

23 cm

10 inches

25 cm

11 inches

28 cm

12 inches

30 cm

18 inches

45 cm

C oo k ing T er m inology A

vinegar, tarragon and shallots, finished

Bordelaise sauce A blend of wine, brown

with egg yolks and butter.

stock, marrow, shallots and herbs.

Arrabbiata Literally “angry” in Italian; in this

BÈchamel A basic white sauce of milk,

Bouillabaisse A ProvenÁal stew of fish,

case referring to a spicy tomato sauce.

butter and flour, invented in France during

shellfish, onions, tomatoes, white wine,

Arugula (Rocket)

the reign of Louis XIV.

olive oil, garlic, saffron and herbs.

green with peppery, somewhat bitter

Blanching is a cooking process wherein

Brioche A soft, yeasty French bread en-

overtones.

the food substance, usually a vegeta-

riched with butter and eggs.

ble or fruit, is plunged into boiling water,

removed after a brief, timed interval, and

C

An assertive salad

B BÈarnaise A classic reduction of wine,

108

finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.

GI NJA f o o d m agazi n e

Cannelloni Large, stuffed pasta tubes

baked in sauce.

Hollandaise An emulsion of egg yolks,

Carpaccio Wafer-thin slices of raw beef

F

lemon juice and hot melted butter, the

served cold; named after the Renaissance Venetian painter.

Cavatelli Small pasta shells with wavy edges.

Celeriac More commonly known here as celery root.

Ceviche Raw fish and/or shellfish in a citrus marinade.

Champ An Irish favorite of mashed potatoes, green onions and butter.

Champignon “Mushroom,” as they say it in France.

Chanterelle A wild and nutty mushroom with a trumpet-shaped head. whipped cream.

Charcuterie The French term for delicatessen-style items.

Compote Slow-cooked fruit in syrup.

Comte The French equivalent to GruyËre.

ConcassÈ A coarsely chopped or ground

Flambe French for flamed or flaming, this dramatic food presentation involves sprinkling foods with alcohol and setting them aflame just before serving.

Florentine A cookie of nougatine and candied fruit brushed with a layer of chocolate.

Foie gras Expensive, silk-textured goose

niment to vegetable, fish and egg dishes.

Hominy Dried corn kernels from which the hull and germ have been removed.

Hummus Mashed chickpeas flavored with lemon juice, garlic and oil.

J

or duck liver that has been enlarged by a

Jambon French for ham.

specialised process

Jus French for juice, jus also refers to the

Formaggio Italian for cheese.

unthickened juices from a piece of roast-

Frittata An Italian omelette with a variety

ed meat.

of fillings that are mixed with the eggs rather than being folded inside. Like a Spanish omelette, a frittata is cut into wedges and can be eaten either hot or cold.

FumÈ French for “smoked.”

K Kachumber is a fresh tomato, cucumber, and onion salad dish in Indian cuisine.

Kaffir lime A type of tree bearing dark green leaves used in cooking, and small,

Confit Meat (usually goose, duck or pork)

G

that is slowly cooked in its own fat and

Galette A round, flat cake or tart.

fully ripe, deep purple, almond-shaped,

Ganache A rich mixture of chocolate and

brine-cured, rich and fruity flavor.

crËme fraÔche frequently used as a filling

Kasseri cheese Sharp, salty and hard,

for cakes.

except when flamed in brandy (as in

Gateau French cake.

Saganaki).

Gaufrette Thin, fan-shaped, waffled wa-

Kataifi Phyllo pastry

fers.

Kugel A baked pudding made with pota-

Gazpacho A Spanish soup served chilled,

toes or noodles and sometimes meat and

originally a puree of cucumber, tomato,

vegetables, usually served on the Jewish

onion, bell pepper, celery, vinegar, bread-

Sabbath.

crumbs, olive oil and garlic.

Gratin Any dish covered with cheese or

l

mix.

preserved with the fat packed around it as a seal.

ConsommÈ Meat or fish stock that has been clarified.

Coulis A thick puree or sauce.

Couscous Granular semolina popular in North Africa.

CrËme anglaise Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.

CrËme fraÓche Cream that is allowed to set and thicken to a velvety rich texture.

Cremini Young portobello mushrooms.

Crostini The Italian word for “little toasts” (referring to bread, not grappa).

E

bright green, wrinkled-looking citrus fruit.

Kalamata Greek black olive, harvested

buttered breadcrumbs and baked or broiled.

Gravlax Cured raw salmon.

Gremolata Minced parsley, lemon peel and garlic.

cannot normally combine smoothly (e.g.,

Hoisin sauce A mahogany-colored, sweet

En croute A food that is wrapped in pastry and baked.

Laksa is a popular spicy noodle soup from the Peranakan culture

M

H

ise are two familiar emulsions.

Langostino Spanish for “prawn.”

Emulsion The mixture of two liquids that oil and water). Mayonnaise and hollanda-

ginja culnary guide

Chantilly Prepared or served with

smooth, rich sauce is often an accompa-

and tangy blend of soy, garlic, chile and spices; used in Chinese meat, poultry and shellfish dishes.

GI NJA f o o d m agazi n e

Mascarpone Ultra-rich, soft cheese known best for its role in tiramisu.

Moussaka A sort of Greek “lasagna” layering minced meat (often lamb or beef) and eggplant slices, sometimes with 109

tomatoes, bÈchamel sauce and cheese.

sugar invented for the French Comte du

Schnitzel Egg- and breadcrumb-battered,

Plessis-Praslin by his cook in the 1600s.

fried meat cutlet.

N

Puttanesca Spicy, bold tomato sauce

Semolina Very coarse flour used to make

(hence the name, deriving from the Italian

pizza and bread. Also refers to rounded

word for whore) made distinct with an-

parts of wheat used to make a pudding of

chovies, capers and black olives.

the same name.

Naan Tandoor-baked, unleavened, Indian bread.

NiÁoise Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly

Q

lamb. Often a very tough cut of mean, the shank requires slow-cooking methods like braising.

always part of the mix.

Quesadilla A flour tortilla filled, folded

Noisette a) French for hazelnut; b) small,

and then either toasted or fried. The filling

very tender round steak, usually of lamb

usually consists of cheese, salsa, meat and

beef or veal, cut from the rib or loin; c) as

refried beans.

in beurre noisette: butter heated until it

Quiche A savory, open-faced pie made

Tagliatelle What they call fettuccine born

turns nut brown; used as a finishing touch

from cheese and eggs.

in northern Italy.

for many dishes, especially fish

Tamarind A bittersweet spice made by

Nori An edible, dark green seaweed

R

drying and pressing the pulp from the fruit

frequently used in Japanese cooking for wrapping sushi.

Nougat A sometimes chewy and sometimes hard sweet substance made from sugar, almonds or other nuts and honey.

O

Ratatouille A ProvenÁal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.

RÈmoulade A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.

Risotto Italian dish made from rice cooked by intermittently adding small amounts

organs and extremities of animals.

of stock or broth. Other ingredients are

added as required.

P

Roesti Pan-fried potatoes.

meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.

Pancetta Cured Italian bacon.

Panna cotta Italian egg custard.

Pesto An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.

Pilaf A seasoned rice or other grain dish in which the rice is sautÈed before the liquid and other ingredients are added.

Polenta A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.

Polpette Italian meat balls.

T

of the tamarind tree native to Asia and

Offal The British term for edible internal

Paella A saffron-flavored rice dish with

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Shank The front leg of beef, pork, veal or

Romesco Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.

Roti Unleavened, griddle-cooked Indian bread.

Rouille The French word for “rust” describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and ol-

northern Africa.

Tapas Spanish for Appetizers Tapenade Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.

Tartare Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

Tartufo Italian for truffle.

Tempura Batter-dipped, deep-fried fish, poultry or vegetables.

Terrine An earthenware container, or the dish cooked therein.

Tzaziki Greek yogurt sauce.

V

ive oil and generally diluted with fish stock.

Vermicelli Thin-stranded yellow (Italian) or

Roulade A French term for a thin roll of

clear (Asian) pasta.

meat or cake around savory or sweet

fillings.

W

Roux A slow-cooked mix of flour and fat, used to thicken soups and sauces.

Wonton A small dumplings made by filling thin sheets of dough with a mixture finely

S

chopped meat, seafood or vegetables.

Wombok A Chinese cabbage

Porcini Smoky, meaty wild mushrooms.

Sambal A condiment made of chiles,

Praline A sweet made of almonds and

brown sugar, salt and other ingredients.

GI NJA f o o d m agazi n e

What's Hot & Happening WE LL I NGTON WI NE H A R V E S T FE S TIV A L 2 0 1 4 Wellington’s annual wine festival promises an unforgettable day in the heart of the wine lands.

Where: Wellington, Cape Wine lands When: 15 March 2014 - gates open at 10:00 Contact: 021 864 2479 or info@wellington.co.za

Lamberts Bay Crayfish Festival Lamberts Bay Crayfish and Cultural Festival When: 21 – 23 March 2014 Contact: Call 027 432 1000

ATK V O esfees 2 0 1 4 ATKV Oesfees is a winelands harvest festival

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.

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.

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

Where: Solms-Delta, Groot Drakenstein, Franschhoek Valley When: 22 March 4014 Contact: call 021 874 3937 or email info@solms-delta.co.za

FNB Mpumalanga W ine S how The FNB Mpumalanga Wine Show is part of a trio of events which comprise the FNB Regional Wine

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

on R40 between Nelspruit and White River When: 14 and 15 March 2014, 17:00 to 21:00 Contact: 011 482 5936/5/4

7th anniversary this year!

The Pick Pay Taste of Cape Town is the Mother City’s premier food festival is celebrating its 7th anniversary this year!

Where: Green Point Cricket Club When: 3 – 6 April 2014 Contact: 021 418 4516

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.

RED - DON’T BUY

Show Programme.

Where: Ingwenyama Conference and Sports Resort,

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.

with a ‘real’ difference, at Solms-Delta Wine Estate in Franschhoek.

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

ginja culnary guide

Where: Lamberts Bay

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.

Black Musselcracker/ Poekskop Dagteraad Kob (trawl caught) Red Stumpnose/Miss lucy Sharks (trawl caught) Skates and Rays Tuna (imported longline) NO SALE SPECIES

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.

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D I N E O U T G uide The GINJA Selection to dining out.

FINE DINING Cape Town *** The Test Kitchen Area: Woodstock Cuisine: Fine Dining; Modern Ambience: Elegance; Contemporary Monday - Sunday: Lunch: 12:30 – 14:30 Dinner: 19:00 – 22:00 021 447 2337 Unit 104A, Old Biscuit Mill, 375 Albert Road Woodstock, Cape Town *** Signal Area: V & A Waterfront Cuisine: Fine Dining Ambience: Classic Elegance Monday - Sunday: Breakfast: 06:00 – 11:00 Lunch: 12:30 – 15:00 Dinner: 18:30 – 22:00 021 410 7080 Cape Grace, West Quay Road V & A Waterfront Durban *** Gigi’s Brasserie Area: Ballito Cuisine: Fine Dining; International

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Ambience: Classic Elegance Monday - Sunday: Dinner: 18:00 – 23:00 032 946 3444 Hotel Izulu 3 Reys Place; Ballito Durban *** Le Troquet Area: Westville Cuisine: Fine Dining; French Ambience: Authentic Culture Lunch: 12:00 – 14:00 Dinner: 18:00 – 21:00 031 266 5388 The Village Market Centre 123 Jan Hofmeyer Road, Westville Durban Johannesburg *** Clico Boutique Hotel Area: Rosebank Cuisine: Fine Dining; French Ambience: Classic Elegance Breakfast, Lunch & Dinner 7 days a week 011 252 3300 27 Sturdee Avenue Rosebank, Johannesburg *** BICE Restaurant Area: Sandton

GI NJA f o o d m agazi n e

Cuisine: Fine Dining; Italian Ambience: Classic Elegance Breakfast: 06:30 – 10:30 Lunch: 12:30 – 14:30 Dinner: 18:30 – 22:30 011 341 8137 Tsogo Sun – Hyde Park First Road; Hyde Park Sandton Pretoria *** Cynthia’s Indigo Moon Area: Brooklyn Cuisine: Fine Dining; Modern, South African Ambience: Classic Elegance Monday – Friday 11:30 to late Saturday 17:30 to late Sunday Closed 012 346 8926 283 Dey Street New Muckleneuk Brooklyn, Pretoria *** Nuvo Cuisine Area: Faerie Glen Cuisine: Fine Dining; Greek Ambience: Classic Elegance Lunch: 11:00 – 15:00 Dinner: 18:00: - 22:00 012 991 3396 823 Old Farm Road Old Farm Centre, Faerie Glen, Pretoria

Ed ito rs

pick

Experience true Italian cuisine like never before at BiCE Ristorante. “Head Chef Nicolai Pareti combines the perfect blend of ingredients, textures and tastes with extraordinary skill and passion. His mouthwatering culinary creations entice patrons to return time and again.� Michael Kewley, General Manager at Southern Sun Hyde Park Hotel.

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D I N E O U T G uide C O N T inued The GINJA Selection to dining out.

SEAFOOD Cape Town *** Pigalle Area: Green Point Cuisine: Seafood, Mediterranean Ambience: Contemporary Cool, Classic Elegance Monday - Sunday: Lunch: 12:30 – 15:00 Dinner: 19:00 – 23:00 021 421 4848 57 Somerset Road, Green Point Cape Town *** Harbour House Area: Kalk Bay Cuisine: Seafood, Mediterranean Ambience: Contemporary Cool, Classic Elegance Monday - Sunday: Lunch: 12:30 – 16:00 Dinner: 18:00 – 22:00 021 788 4133 Off Main Road, Kalk Bay Harbour Kalk Bay, Cape Town Durban *** Hemingway’s Bistro Area: Durban Cuisine: Seafood, Modern, Steakhouse Ambience: Contemporary Cool,

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Modern Saturday to Sunday 09:00 - Close 031 202 4906 131 Helen Joseph (Davenport) Road Glenwood, Durban *** The Crayfish Inn Area: Ballito Cuisine: Seafood, Modern, Steakhouse Ambience: Comfy and Casual Dinner: 18:00 – 22:00 032 946 2121 100 Compensation, Beach Road Ballito Johannesburg *** The Mariner Seven Seas Area: Bellairspark Cuisine: Seafood, Sushi Ambience: Contemporary Cool, Modern, Classic Elegance 12:00 noon - close 011 462 1686 Shop 119 Belair Shopping Centre Bellairs Drive, Bellairspark Johannesburg *** Beira Alta Area: Fourways Cuisine: Seafood, African Ambience: Contemporary Cool, Family Friendly

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12:00 noon – 23:00 011 511 1307 Shop 63, Monte Casino Cnr William Nicol and Witkoppen Roads Fourways, Johannesburg Pretoria *** Via Veneto Area: Pretoria Cuisine: Seafood, Steakhouse Ambience: Contemporary Cool, Modern Breakfast: 06:00 – 10:30 Lunch: 12:00 – 14:30 Dinner: 18:30 – 22:30 012 429 9300 Sheraton Pretoria Hotel and Towers Cnr Church and Wessels Streets *** The Famous Fish Hoek Co. Area: Lynwood Manor Cuisine: Seafood, Sushi Ambience: Comfy & Casual, Family Friendly Monday: 12:00 – 22:00 Tuesday to Saturday: 11:00 – 22:00 Sunday 11:00 – 21:00 012 348 5431 Shop 12 Lynwood Bridge Retail Daventry Street; Lynwood Manor Pretoria