food magazine
Paying homage to SOUTH AFRICA's heritage cooks
30+
PROUDLY PATRIOTIC RECIPES
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Going back to the
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FOOD Tastes of Africa Recipes by Chef Francois Ferreira 14 Veldkos to fine dining Going back to the Khoisan roots at Solms Delta 26 Heritage Cooks Acknowledging and remembering those that paved the way 38 Cut & Dry South Africa’s number one favourite snack, biltong! 60 Exploring Africa Taking a look at Kenya 62 C. Louis Leipoldt Doctor, Botanist, Journalist, Author, Poet and Cook 68 MEntorship at the helm Cape Legends Inter Hotel Challenge 72 A twisted tradition From the truly traditional koeksisters to our own boozy twist 74 In a (Coco) Nutshell Coconuts take a stand and prove their worth 80 The long and the short of it Boerewors, your braai’s must-have 94
DRINKS Carpe Vinum The GINJA wine class commences 32 Ripe for the Picking Wine ambassador Jane Simon talks wine 36 African Coffee More than a beverage, a way of life 46
TRAVEL Find your Sanctuary Introducing the latest addition to Sanctuary Retreats 54
JUNIOR MI LO(ve) of food Using this South African favourite both indoors and out 100
Chef’s note 04 Contributors 08 Letters to editor 10 On the shelf Proudly South African products 22 What’s in season 49 Chef’s Pick Guava’s tropical twist 50 Back to Basics Potjie by numbers 90 Book review Gourmet Safari 96 Out & about 108 Ginja Cheat Sheet Getting to know your spices 112 Suss out SASSI Understanding sustainable seafood 114
bon appétit
REGULARS
Dine-out Guide Your must-visit South African cuisine restaurants 116 Directory 119 Recipe index 120
chef's note
The enticing smell of freshly caught snoek on the braai, a freshly cooked mielie dripping with farm butter, the smell of a bowl of freshly picked guavas or the crunch of a koeksister oozing syrup – these are the tastes, colours and textures of South African and African Cuisine that get my creative juices flowing! Many people think that an ingredient needs to be imported to be classy, they treat local ingredients like that member of the family that no-one talks about out loud. This edition celebrates the diversity of the African Diaspora. Firstly, John Aritho introduces us to Kenyan cuisine, then we visit the Solms-Delta Wine Estate in Franschoek. Shaun Schoeman is the Executive Chef at the Fyndraai Restaurant on the Estate. They have a Heritage Indigenous herb garden designed by Renata Coetzee in the Dik Delta, Shaun uses these herbs originally used by the Khoisan to give his food a truly South African flavour. We acknowledge Cass Abrahams, Peter Veldsman, Renata Coetzee and remember Lannice Snyman for the role they played in popularising South African cuisine. These heritage cooks inspired a whole generation to take pride in our cuisine. When I am in need of heritage creativity, I read C. Louis Leipoldt, he was a man of many talents who left a treasure chest of writings – literary and food – that still inspire many academics and foodies. I hope that you will also find the man as interesting as I do. His Food from the Cape Table is still relevant today. Denise and I love our wine and we are of the opinion that South African wines do not have to stand back for any wine in the world. Therefore we are establishing “Carpe Vinum”, Ginja’s very own wine “class” where Denise and her guests will be guiding you over the next few issues not to be intimidated by wine, but to enjoy it responsibly. Bon Appetit & be proudly South African!
- François
on the cover
Grilled Ostrich Fillet with Sundried Tomato Pesto and Rosemary Hollandaise
EASY | SerVES 6
together and marinate the
Prep Time: 1 HR
steaks for about 1 hour. Just
Cooking Time: 3-5 mins
before service, remove the
INGREDIENTS
steaks from the marinade, grill in hot pan to not more than
6 x portions ostrich fillet
medium. Serve with vegetables
For the marinade
and Hollandaise Sauce.
150 ml Soy Sauce 30 ml Apple Cider Vinegar
TOMATO PESTO & ROSEMARY
30 ml Olive Oil
HOLLANDAISE
Salt and black pepper to taste
1. Melt the butter over
For the tomato pesto &
a double boiler or in the
rosemary hollandaise sauce
microwave.
500 g butter, melted
2. Place the egg yolks,
2 egg yolks
lemon juice, sundried tomato
30 ml water
pesto and rosemary in a food
5 ml lemon juice
processor. Turn the processor
15 ml sundried tomato pesto
on and drizzle the butter into
15 ml fresh rosemary leaves,
the egg mixture while the
finely chopped
motor is running. Once all the butter has been added, turn the
06
OSTRICH FILLETS
motor off and your hollandaise
Mix all marinade ingredients
is ready for use.
APPROVED AS PART OF THE HEART AND STROKE FOUNDATION EATING PLAN
our contributors
®
Jane Simon has been involved in the wine trade for the better part of thirty years. Since 2006 she has represented The Winelands to The World at Ambassadorial level. In this edition she presents her credentials to Ginja’s readership.
GINJA CHEF FRANCOIS FERREIRA francois@ginjamedia.com MANAGING DIRECTOR DENISE LINDLEY denise@ginjamedia.com EDITOR SHERILEE MAASS sherilee@ginjamedia.com SUB-EDITOR MIKE ALLEN mike@ginjamedia.com HEAD DESIGNER KATE SCOTT design@ginjamedia.com
John Aritho General Manager of Marine Parade Garden Court Durban reminisces about developing a love of food in the midst of what he calls ‘flat flavours’ and much loved Kenyan Nyama Choma (Roasted Meat) .
GINJA JUNIOR CHEF JULIETTE MUDALY juliette@ginjamedia.com SALES EXECUTIVE CLARISE SHA clarise@ginjamedia.com SALES EXECUTIVE TANIA CRAIN tania@ginjamedia.com
As a Proudly South African Chef, Shaun Schoeman takes Ginja readers on a trip down the wild side, pairing Solms Delta’s finest bottled heritage with recipes taken from ‘Darkest Africa’ at it’s very best.
Jessica Le ROux is a self-confessed nutrition nut with a particular interest in traditional diets and community nutrition. In-between studying towards an MSc. Nut.Sc., she is a freelance writer, blogger and happy traveller.
SALES EXECUTIVE LINDA LEMON linda@ginjamedia.com SALES EXECUTIVE UDO SCHWENDENWEIN udo@ginjamedia.com MARKETING, SOCIAL MEDIA & DISTRIBUTION MAGGI VAN RHYN maggi@ginjamedia.com CONTACT US +27 (0)31 563 0054 P O Box 20111 Durban North, 4016 WWW.GINJAFOOD.COM
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dear editor LETTERS FROM OUR READERS Dear Chef Franรงois
bake and cook up a storm. The aromas of these gorgeous dishes that used to filter
As an avid reader of the GINJA Mag it was
through the farm house on a daily basis
very exciting to read your first note in what
helped pave the Love of cooking for me I
I must say is one of the best GINJA issues
think.
(August/September 2015) to date. My gran was known for her doughnuts as I am so excited to see what new ideas you
well as her special German apple tart that
will be bringing to the mag and from looking
the whole community used to talk about.
through this issue can only believe it's going
Write to us: press@ginjamedia.com PO Box 20111, Durban North, 4016
10
to grow from strength to strength.
Maybe one day I will write some of her recipes down as well as a few of my own in
As a 'foodie' myself the passion for cooking
a published recipe book... until then GINJA
started from a little girl watching my gran
Mag keeps on inspiring that 'foodie' in me
WRITE TO US AND STAND A CHANCE TO WIN A Fleur du Cap Merlot, Artisanal salts & recipe book hamper valued at R500
Back to those chocolate recipes I go...
been placed on my must make list.
Best wishes
Wonderful to see and read about Craig
Robyn Coldham
Charity and his new stand alone coffee shop at Watercrest Mall. I have been there
Dear Editor
more than once and can confirm that the coffee is amazing!
Your August/September issue was fabulous!
Looking forward to the next issue. Nicola Meyer
I so enjoyed reading all the articles on
#lovecoffee
coffee - machines, beans, farmers, latte art, cooking and baking with coffee. The Decadent Coffee & Chocolate cake has
11
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SEE OUR SUBSCRIPTION DETAILS ON PG 35
tastes of Africa
14
food South Africans have very specific taste profiles when it comes to food. No matter how sophisticated a person may be, there is a certain dish or ingredient they love to use, that defines that specific taste. No matter where in the world we live, we will still long for Mrs Ball’s Chutney, biltong and boerewors. We love sweet and sour combinations. Take snoek for example: If you ask most South Africans how they like to eat snoek, they will say done over a fire, with apricot jam, butter and lemon. For many people that combination is enough to make them gag, but cooked correctly over a medium fire, the apricot jam becomes sticky and the taste similar to sweet & sour pork ribs, so what is the difference? Only the fish. In my most recent book, Cupboard Cuisine, I went back to my youth and used ingredients that are not considered very fashionable these days, but that certainly tug at the heartstrings; I just applied them differently.
SNOEK TERRINE EASY | SerVES 4-6 (as a starter) Prep Time: 30 mins Cooking Time: 45 mins Snoek is one of my favourites to use for fish cakes, fish pie or on the fire. Here is a Snoek Terrine
15
I love boerewors and have been a competition judge for a well-known brand for a number of years. One might think all boerewors tastes the same – ain’t necessarily so! A championship boerewors should have a hint of coriander, a touch of nutmeg, a good crumble, 90% meat (with no more than 30% fat) which could be a mixture of beef, lamb or pork, in a natural casing. This mixture is laid down by law, otherwise you may not call it boerewors! Boerewors is so versatile you can use it in soups, stews, salads and even a soufflé.
16
when invited to dinner - we always take wine, but why not spoil the hostess with a tasty treat for the next day?
Ingredients 500 g cooked snoek, bones removed
Boerewors and Blue Cheese Soufflé
food
which I often make to present as a gift
50 g butter 75 ml cream
EASY | SerVES 2
2 eggs
Prep Time: 30 mins
60 ml brandy
Cooking Time: 35 mins
15 ml lemon juice 2 large potatoes, boiled and skin removed
Ingredients
1 onion, finely chopped
100 ml butter or margarine
1 clove garlic, finely chopped
100 ml cake flour
Few drops Tabasco to taste
200 ml vegetable or chicken stock
30 ml chopped parsley
50 ml cream
Salt and pepper to taste
100 g cooked boerewors, casing removed
1. Preheat the oven to 180˚C. 2. Mash the snoek and the potatoes
and chopped 60 g blue cheese, crumbled 5 ml Dijon mustard
together, then add the rest of the
Salt and black pepper to taste
ingredients and mix well, but not too
10 ml fresh thyme or oregano
vigorously. Adjust the seasoning to taste.
3 eggs separated
3. Put the mixture in a buttered terrine the terrine as a gift) and in a water bath
1. Preheat the oven to 180°C. 2. Make a white sauce using the butter,
(au-bain-marie) in the oven for about 45
flour and stock. Remove from the heat
minutes.
and stir in the cream, boerewors and blue
dish or foil loaf tin (if you want to give
cheese. Beat the egg yolks, Dijon mustard Note
and herbs and add to the white sauce.
This terrine is delicious served cold or at
Adjust the seasoning. Be careful of adding
room temperature. If using a foil loaf tin,
more salt as there should be enough salt
cover the terrine with foil so that the top
- the boerewors and blue cheese both
does not change colour – a terrine dish
contain salt.
usually has a lid which is put on as you put
3. Beat the egg whites until the soft peak
into the oven.
stage. Fold into the mixture and spoon
17
food
“ South Africans have very specific taste profiles when it comes to food. No
matter how sophisticated a person may be, there is a certain dish or ingredient they love to use, that defines that specific taste.
18
into greased soufflĂŠ dishes or ramekins. Move
250 ml cooked mieliepap, not too dry and not too
the sides of the mixture to the middle to prevent
runny
it from spilling over while baking. Bake for about
125 ml cake flour
35 minutes until risen and golden. Serve with a
250 ml grated cheddar cheese
green salad.
10 ml baking powder Salt to taste Pinch cayenne pepper
Mieliepap and Cheddar Fritters EASY | MAKEs 20 FRITTERs Prep Time: 10 mins Cooking Time: 30 mins
2 eggs Oil for frying For the yoghurt and chakalaka sauce 250 ml plain Bulgarian yoghurt 125 ml freshly prepared or tinned chakalaka For the Mielepap Bring 500 ml of the water to the boil and add in the salt.Mix
Mieliepap is the staple food of most South
the remaining 250 ml water
Africans.There are some amongst us who
with the maize meal and stir into
feel that mieliepap should only be enjoyed
the boiling, salted water. Simmer for
for breakfast. When I have mieliepap for
a further 20 minutes,
breakfast it is topped with kaiings (rendered
stirring occasionally. Stir in the
fat grits), tomato smoor (relish) and a fried
butter. Serve or let cool for fritters.
egg. Cholesterol heaven, but oh so tasty! These Mieliepap and Cheddar Fritters served with
For the fritters
the Yoghurt & Chakalaka Sauce are a favourite
Mix the
served around the fire.
mieliepap,
Ingredients For the mieliepap 750 ml water 5 ml salt 375 ml maize meal 15 ml butter For the fritters
flour, cheese,
baking powder and eggs together. Add the cayenne pepper and adjust the seasoning. Heat the oil and fry teaspoons full of the mixture until light brown and cooked through. Drain on greaseproof paper. Serve with a yoghurt and chakalaka dipping sauce. For the yoghurt and chakalaka sauce Mix the two together and chill. Serve as a dipping sauce with fritters. Note You can jazz up the fritter by adding 60 ml biltong powder to the mixture or 60 ml chopped nuts.
North African Party Couscous EASY | serves 8-10 Prep Time: 30 mins Cooking Time: 1 HR 30 mins I was introduced to communal eating by Ethiopian friends of mine who have now moved to the USA. I really enjoyed having a meal with them as it was truly a time for sharing and communicating, something we do not do often enough – sitting around a table on a daily basis, enjoying a meal and communicating without cellphones, tablets
19
1 chicken, cut into 8-10 portions 8 carrots, peeled & chopped 4 medium potatoes, peeled & quartered 6 courgettes, chopped 2 x 400 g cans chickpeas 750 g couscous, prepared according to or television. This dish reminds me of
instructions on the packet
similar dishes served by my friends who
5 ml cinnamon
used millet instead of couscous. It is
100 g raisins
for the more adventurous eater as the interesting combination of spices might
1. Heat the oil in a large saucepan and
come as a surprise to the South African
fry the lamb until browned. Pour off the
palate, as does the combination of lamb
oil and set aside. Add the water, onions,
and chicken in one dish. It is better when
paprika, turmeric, ground coriander,
prepared in advance to let the spices
black pepper, ginger, nutmeg, cinnamon,
“marry�. If more people arrive than
parsley, salt and tomato puree. Bring to
invited, just add more vegetables.
the boil and simmer covered for about 40
Ingredients
2. Heat the reserved oil in another pan
90 ml oil
and sautĂŠ the chicken pieces until golden
1 kg boneless lamb, cut into chunks
on all sides. Add to the lamb and simmer
4 L water
for a further 20 minutes. Add the carrots
3 large onions, finely sliced
and simmer for a further 10 minutes. Add
30 ml paprika
the remaining vegetables and cook for 10
Generous pinch ground turmeric
minutes.
minutes.
30 ml ground coriander
3. Serve with the couscous which has
10 ml ground black pepper
been flavoured with the cinnamon and
10 ml fresh ginger, grated
raisins.
2 chillies, pips removed and finely chopped (optional)
Photography by Danie Jansen van Vuuren.
2,5 ml ground nutmeg
Readers can order Cupboard Cuisine from
2 cinnamon sticks
the publishers www.lapa.co.za.
60 ml parsley, finely chopped 15 ml salt 60 ml tomato puree
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proud of the country we call home.
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WINDERMERE CIDER Made in Windermere Farm, Elgin Historically the first real craft cider house in SA. After a hiatus, we arrived back with a bang, producing proper cider for those who love products made as they should be. Plus, our ciders taste darned good and contain no added preservatives. Lastly, our Rooibos-wooded cider is the first cider in Africa with no added Sulphur. What’s not to love? www.windermerecider. co.za DARLING SWEET Made in Darling, Western Cape Our kitchen in Darling produces toffees in the age-old handcrafted tradition. Darling Sweet brings you preservative free butter-rich toffees inspired by flavours from the Swartland. Come visit our kitchen - 3 Station Street, Darling. www.darlingsweet. co.za
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food
VELDKOS
to fine dining When Chef Shaun Schoeman starts talking about Spekboom, Khoi-goed, wild asparagus, wild garlic and the other wild herbs that one can forage in the veld, his eyes light up and his hands take on a life of their own as he describes what culinary wonders he can conjure up using these treasures of the veld.
treasures to me. I discovered my own cultural heritage while learning about the wild herbs and how to use them in modern cuisine,” he explains. The food at Fyndraai has a distinctive Khoi influence with hints of Cape Malay in dishes such as Waterblommetjie soup served with Khoe-khoen breads, flavoured with indigenous Khoi herbs, Pickled ox tongue served with a pickled spekboom, braised spring onions, peppercorn and boegoe vinaigrette, and
Shaun trained under Chef Mathew
a Buchu mould served with wild berry
Gordon and when he arrived at Fyndraai
jam and syrup – all the dishes paired with
on the Solms-Delta Wine Estate in
the Solms-Delta wines.
Franschhoek, he was introduced to Renata Coetzee, food historian and food
The wines and how they
culture guru.
are made is a story on its own.
“She opened a whole new world of veld
“I believe all South African
27
food
“ She (Renata Coetzee) opened a whole new world of veld treasures to me. I discovered my own cultural heritage while learning about the wild herbs and how to use them in
modern cuisine.
28
chef schools should add traditional food as well as food cooked with wild herbs from the veld to their curriculum. If I had not met Renata, I would not have had the thorough knowledge of our own food heritage,” says Shaun. His passion is evident when he is in his kitchen preparing food for the patrons of the restaurant and especially when he is called upon to explain the food to both foreigners and South Africans alike. According to Renata, Shaun is the flag bearer for this cuisine to the next generation. Her new
EASY | Makes: 4-6 PORTIONS AS A STARTER
book, A Feast From Nature – Food culture of the
Prep Time: 25 mins
First Humans on Planet Earth is a definite must
Cooking Time: 45 mins
for anyone who enjoys food and loves history.
Ingredients
With dedicated, passionate chefs like Shaun
(Alternative “tame” ingredients in brackets)
Schoeman, South Africa’s heritage cuisine
For the sauce
is bound to be kept alive and on the lips and
2 baby onions chopped
palates of gourmets and gourmands for
2 sprigs wild garlic
generations to come.
150 ml mead / Solms-Delta’s Karri (honey fermented wine) or semi-sweet rosé 500 ml buttermilk 3 sprigs buchu leaves
Khoi vegetable bake
veld vegetables and goat’s cheese bake, served with buttermilk and buchu sauce
250 ml cream 5 ml honey 100 g butter 3 egg yolks For the vegetable bake 600 g goat’s cheese 100 g wild asparagus (Green Asparagus) 50 g “kattekruid” (Baby spinach/chiffonade)
29
food
40 g wild garlic sprigs (spring onion halved)
My wish for the young chefs of SA is that
they receive training at their schools in South African cuisine and the culinary treasures of the veld. – Chef Shaun Schoeman
30
50 g “spekboom” leaves (sorrel leaves) sliced 50 g “vet kousies” (broccoli) 1 roasted bell pepper. Skinned and sliced 400 g puff pastry SAUCE
1. Sauté onion and wild garlic and buchu. 2. Add mead, (rosé) and reduce by half, add honey, buttermilk and cream, and cook until light sauce consistency.
3. Strain, put back on the stove and whisk in butter, season to taste.
2. In a mould, start to layer with puff
4. Split this sauce in half....half to serve
pastry and blind bake. Once blind baked
and half for binding (between layers
then start to layer pre-cooked vegetables
above).
by adding binding (egg) sauce between
5. For binding: Allow the sauce to cool.
each layer.
Once cool, add 3 egg yolks and whisk....this
3. Once filled top with goat’s cheese slices
sauce should be used to bind vegetable
and bake in a pre-heated oven 180°C for
layer, whilst baking.
20-25 mins.
VEGETABLE BAKE
For more of Chef Shaun Schoeman's
1. Prepare all ingredients – blanche separately in boiling salted water.
wildly veld-inspired recipes visit www.ginjafood.com/recipes.
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Starfish supports the health and wellbeing of children in South Africa
Carpe Vinum is translated from
gods, and so I went on the Cape
restaurant in Maputo, (whose shady
the Latin as “Seize the Wine”, and I
Wine Academy Preliminary Wine
past included being a pole dancing
thought it a very appropriate name for
Course. My passion grew and grew
club), but without all the hoity toity
our series of Ginja Wine Classes!
and the rest is history.
pretentiousness and snobbishness
When I went to live in Mozambique in
associated with wine tastings. And
My passion for wine started back in
2005, there was no wine club at all,
that is the intention of Carpe Vinum,
1984, when I was the Executive Chef
so I decided to start one, as I could
to take you on a journey of wine
for a Corporate Head Office based in
not be deprived of my wine tastings,
appreciation. The most popular
Johannesburg, in charge of feeding
and so the Maputo Wine Society was
tastings were conducted blind, when,
the directors on a daily basis and also
born, which is still going strong with
for example, we tasted 6 bottles of
catering for their functions. These
over 100 members. The aim of the
cabernet sauvignon, which were
were numerous, and I was expected to
Society was to educate people about
wrapped so that the taster was not
supply wine for their private bar, also
wine in a relaxed fashion, to teach
influenced by the label. The wines
for their private jet, and even for their
them that it’s what YOU like that
ranged in price between R30 and over
CEO to take on his family holidays.
counts, and that you should not be
R300 a bottle. All 6 wines were tasted
As I was still very green in the wine
influenced by people, price or label.
and discussed, and then the tasters
knowledge department, I decided to
I held tutored tastings on a monthly
were asked to vote for their favourite
learn more about this nectar of the
basis, in conjunction with the top
wine. Then they were asked which
CARPE
vinum
The GINJA wine class Words by Denise Lindley
32
wine they thought was the cheapest, and then which was the most expensive. Invariably it was the cheapest wine that was voted the favourite. As with most things in life, when it comes to wine, there is good wine and bad wine,
drinks
“ Good wines are not all expensive, and although there are loads of wineries, wine estates and bottlers to choose from, there are many guides to help point you in the right direction.
and a lot of average in between. You may really enjoy a wine, while someone else
The old rules of drinking red wine with
different wines and discovering which
may say it is undrinkable. Who is right
red meat et al, flew out of the window a
ones you prefer. It’s like the old adage,
and who is wrong? Neither of you are
long time ago. There are no rules now,
you have to kiss many frogs before you
wrong, you are both right, because it is
and if there are, then they are your own
meet your prince. But find your prince
your personal taste that counts.
self inflicted ones. Good wines are not all
you eventually will. I have a list of many
expensive, and although there are loads
favourites, and confuse my friends all the
No two wines are the same and choosing
of wineries, wine estates and bottlers to
time when I say about yet another wine,
a wine isn’t so complicated, it really just
choose from, there are many guides to
“oh it’s one of my favourites” as they
depends on what mood you are in as well
help point you in the right direction. But
are never sure about how many there
as when and where you want to drink it.
for me, the fun is in experimenting with
are. I do know that I have an absolutely
drinks
favourite favourite, with many more waiting
would love to receive your comments after
in the wings for the title. Which wine is it
each edition as to your progress in learning.
that carries my lofty title? It is the FMC, the Forrester Meinert Chenin and not the
We at Ginja have also been fortunate
F*****g Magic Chenin that you may have
enough to solicit the services of Jane
been told the FMC stands for! The wine is
Simon, whose company is called The Wine
produced by Ken Forrester, but made by
Ambassador, to write regular columns for
one of my favourite winemakers (there I
us on what’s hot and what’s new in the
go again) Martin Meinert of Meinert Wines
wine world. I will also get wine makers to
in Devon Valley. The wine is 98% barrel
talk to you about their wines and hopefully
fermented chenin topped up with a tiny
convince them to reveal some of their
amount of noble late harvest, and it is really
(wine) secrets. So please join me along the
absolutely gorgeous! Not cheap at R300
path of learning, have fun and remember,
a bottle, but then my house wine tends to
Seize the Wine!
be the Wolftrap White blend made by Jean Smit of Boukenhoutskloof at R35 a bottle. I’ll be the first to admit that I do suffer from a dreadful ailment though, called novinophobia, which is the fear of running out of wine. You must know those women who just have to buy that pair of shoes as just owning the shoes satisfies the urge. Well, I’m the same with wine, I just have to buy that wine, and never only one bottle, it has to be a case of 6 at least. Then I’m happy, just knowing that I have got wine for just in case. I don’t have a wine cellar yet, but it is on the cards to build next year….. However, I digress (I do that when I get to talking about wine) In each edition of Ginja, we will have a Carpe Vinum class, where I teach you more and more about wine, and I promise that I will keep it KISS. (Keep It Simple Stupid) I will also keep it fun, and
34
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35
RIPE for the picking Words by Jane Simon, Wine Ambassador
Good wines start with good grapes, so Wine Ambassador Jane goes rooting around the wine route to bring us the lowdown on the harvest. The 2015 wine harvest in South Africa is going to go down in the annals of history as one of the best ever as already some amazing wines have been produced! As great wines start with good grapes, the process always begins in the vineyard. The harvest was the driest and earliest for years, bringing the picking forward by at least two weeks. The wine makers were hardly back from their Christmas break and were thrown into the early harvest. Some wine makers claim this to be the most exceptional harvest of their careers.
36
excitement amongst the workers. The ideal is to go into
this year’s harvest and a winemaker explained to me
the vineyards at first light and pick the grapes whilst the
that he had perfect density of grapes on the bunches
temperatures are still low. In the early mornings on a
still on the vines, and if it had rained, the grapes would
farm, you can hear the drone of the tractors taking the
have clustered which would have resulted in rot on
pickers into the vineyards, and you can tell immediately
the grapes. Fortunately that was not the case and
that these workers take their jobs very seriously and are
as a consequence, the harvest produced beautifully
proud of what they achieve. It is a back breaking job, as
healthy grapes. The vineyards also experienced lower
not all the bunches are in the same place on the vines.
evening temperatures which contributed to good
As the tractor crawls along between the rows, it is only
colour and flavour components, especially with the
the experienced picker who is able to keep up with the
red wines. The white wines are also of above average
tractor. The bunches are put into ‘lug’ boxes which are
quality, and after tasting some of the 2015 vintages,
emptied into the trailers, hauled behind the tractor,
which are already available to the public, I have noticed
which takes them to the cellar. The winemakers choose
that the noses are fruitier and richer and this richness
which vineyard to pick only after they have calculated
also follows through onto the palate. You will be blown
the sugar level in the grape which determines the
away by some of these gorgeous wines! Generally the
alcohol percentage at the end of the fermentation
crop was down by about 1% in areas like Robertson
process. The timing also has a huge impact on the final
and Swellendam, whereas Worcester recorded their
flavour, an aspect which is a vital factor in the quality of
greatest harvest ever.
the finished wine.
It is so exciting being in the vineyards during the
We had an amazing experience in the vineyards at
harvest, as there is so much anticipation and
Waterford Wine Estate. Kevin Arnold, the winemaker,
“
drinks
I was fortunate enough to be in the wine lands during
took me out early one morning after the grapes had been harvested. We were lucky enough to come across a family of blue cranes and a little bushbuck, all
In the early mornings on a farm, you can hear the drone of the tractors taking the pickers into the vineyards,
and you can tell immediately that these workers take their jobs very seriously.
highly aware of their surroundings. They were almost ‘statue like’ and as we were wondering why, we saw a magnificent lynx across the ravine, what a picture! The bushbuck and the birds had detected the lynx long before we did. Everyone froze as we watched the lynx stop and stare, then saunter off on its way! Wow what an experience and what a treasure to be able to be in the vineyards in the early morning – you just never know what you will encounter. As the saying goes – if you snooze you lose!
37
These days celebrity chefs are the order of the day. We have TV channels devoted to food and the chefs have a following worldwide. During the 70s, 80s and early 90s - there were cooks who changed the perception of food in South Africa - in print as well as early TV food programmes and chat shows - thereby introducing South Africans to a whole new world of tastes in their own country. Renata Coetzee, nutritionist, researcher, lecturer, opened a whole new world of tastes in her book Funa – food from Africa and South African culinary tradition. Renata recorded the food habits and practices of the indigenous cultures of Southern Africa. Through her arduous research and sensitive understanding of a food culture so unlike her own, she succeeded in offering readers and students of culinary art a personal glimpse into the indigenous home and hearth. The recipes were adapted to modern cooking methods, inspiring chefs to include dishes such as Umngqusho, Umfino and Isjingi on their menus, with their own twist, of course.
HERITAGE COOKS
Cass Abrahams is well known for her
makes sure that the foundation of our cuisine
informative presentations on Cape Malay
is strong and can only grow from here.
cuisine and culture. Her book, Cass Abrahams cooks Cape Malay (first published in 1995)
There are many other cooks and chefs who
gave all hobby cooks and chefs an insight
have contributed and still contribute to our
into the history of Cape Malay cuisine. Quite
cuisine. These four cooks, don’t you dare
deservedly described as “a cook with a velvet
call them chefs, have changed the thinking
touch for good food”, she has a never-ending
of more than one generation. In so doing,
urge to share her knowledge with all who care
they have ensured that we stay excited
to partake of the sensuous tastes of Cape
about our colourful culinary heritage and
Malay cuisine, which she calls “food for Africa”.
innovative in creating new tastes derived from our rich past.
Lannice Snyman got all and sundry excited about South African cuisine in her book,
GINJA reproduces their much loved recipes
Rainbow Cuisine, first published in 1998, with
to share with readers.
Andrzej Sawa taking breathtaking photographs of every province in South Africa. She first impressed all with her pragmatic approach to food as Food Editor of the Sunday Times. She taught her readers to use everyday ingredients in exciting new ways. In Rainbow Cuisine she took this attitude to ingredients even further
Rack of Lamb with
Denningvleis Sauce
From: Cass Abrahams cooks Cape Malay
and taught all to turn everyday food into
A most attractive meat dish served with one
restaurant style cuisine. Lannice left us
of the oldest and most favoured Cape Malay
too soon.
sauces containing an exciting combination
food
“ During the 70s, 80s and early 90s, there were cooks who changed the perception of food in South Africa...
introducing South Africans to a whole new world of tastes in their own country.
of spices . Peter Veldsman’s book, Kos van die Eeu, (Food of the Century) gives a retrospective look at
EASY | SERVES 6
the development of South African cuisine
Prep Time: 10 MINS
over the last century. This book shows the
Cooking Time: 45 MINS
cross pollination of cultures in South Africa: Nguni, Sotho, British, French, German, Dutch,
Ingredients
Portuguese, Italian, Greek, Township, Malay and
For the lamb
Indian. By showing the reader that South Africa
6 x three-bone lamb racks
has a cuisine heritage to be proud of, Veldsman
Salt & pepper to taste
39
For the Denningvleis sauce 3 large onions, chopped 25 ml vegetable oil 5 plump cloves of garlic, crushed 5 whole allspice 6 whole cloves 2 bay leaves 1 chilli, finely chopped 10 ml freshly ground black pepper 5 ml grated nutmeg Salt to taste 30 ml seedless tamarind, soaked in 250 ml boiling water LAMB Place the seasoned racks in the oven at 210ยบC for 20-30 minutes. Remove from the oven and keep warm. Denningvleis sauce Place all the ingredients, except the tamarind, in a saucepan. Mix the tamarind well with the water and pour into the saucepan over the other ingredients. Bring to the boil and simmer until the sauce is thick and shiny. Serve with the racks of lamb.
Tamatiebredie
From: Peter Veldsman - Kos van die Eeu EASY | SERVES 6-8 Prep Time: 20 MINS Cooking Time: 3 HRS 10 MINS
40
2 kg mutton, cubed 50 ml rendered mutton fat or butter 15 ml salt 10 ml freshly ground pepper 5 ml ground allspice
Modern samp
food
Ingredients
& bean stew
From: Renata Coetzee - Funa – Food from Africa Xhosa: Umngqusho
5 ml grated nutmeg 3 ml turmeric
EASY | SERVES 4
3 onions, chopped
Prep Time: 10 MINS plus
2 potatoes, peeled & cubed
overnight soaking
2 kg tomatoes, skinned, deseeded
Cooking Time: 4 HRS
and chopped 10 ml sugar
Ingredients
2 chillies
125 g beans, soaked overnight
125 ml fresh basil leaves or
125 g samp, soaked overnight
15 ml dried basil
500 g brisket, cut into cubes
5 ml caraway seeds
1 onion, chopped
1. In a large saucepan, brown small amounts of the mutton in the rendered fat or butter. Remove and set aside.
2. Once all the meat has been browned, put
it all back into the saucepan. Sprinkle the salt, pepper, allspice, nutmeg and turmeric over the meat, stir well and simmer for 30 minutes.
3. Add the onions, potatoes, tomatoes,
sugar and chillies to the meat mixture. Simmer for 2 ½ hours until the meat and tomatoes become one. By this time the bredie should be dry. Add the basil and caraway seeds and serve with rice. Note: Tamatiebredie, unlike other bredies, is cooked without the lid as the tomatoes draw a lot of water. All the fluid must cook away during the cooking process.
41
food
Bobotie
From: Lannice Snyman - Rainbow Cuisine The recipe was selected for an international recipe book published in 1951 by the United Nations Organisation. Bobotie is a Cape Malay creation, and they spice it up even more with cumin, coriander and cloves. A similar dish was known in Europe in the middle ages after the Crusaders had brought turmeric from the East. When the first Dutch settlers arrived, Holland was largely influenced by the Italian cooks, and a favourite dish was a hashed meat bake with curried sauce, spiked with red pepper and “sweetened with blanched almonds”. There are many local variations, but the idea is that the mince should be tender and creamy in texture, which means long, slow cooking. Early cooks added a little tamarind water; lemon rind and
1 L water
juice is a more modern adaptation.
2 tomatoes, chopped 1 green pepper, chopped
EASY | SERVES 8
Salt, pepper, lemon juice to taste
Prep Time: 25 MINS
1. Boil about 1,5L water in a saucepan, add the beans and samp. Cook for about 3 hours,
Ingredients
replenishing the water when necessary to
1 kg minced lamb or beef, or a mixture of the two
obtain a soft but not watery consistency.
Butter and vegetable oil for sautéing
2. Brown the meat in a saucepan, add the salt,
42
Cooking Time: 1 HR 45 MINS
2 onions, chopped
pepper. Add the water and bring to the boil.
2 ml garlic, crushed
Cover and simmer until almost done. Add the
15 ml curry powder
onion, tomato and green pepper and simmer
5 ml ground turmeric
until the ingredients are cooked. Mix with the
2 slices bread, crumbled
Umngqusho, add the lemon juice to taste, heat
60 ml milk
through and serve.
finely grated zest and juice of ½ small lemon
1 egg 5 ml salt 100 g dried apricots, chopped 1 Granny Smith apple peeled, cored and chopped 60 ml sultanas 50 g slivered almonds, roasted in a dry frying pan 6 lemon-, orange- or bay leaves For the topping 250 ml milk 2 eggs 2 ml salt
1. Set the oven at 160ºC. Butter a large casserole dish. Heat the butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. Remove the saucepan from the heat.
2. Mix in the minced meat. Separately, mix together the crumbs, milk, lemon zest and juice, egg, salt, pepper, apricots, apple, sultanas and almonds and thenmix into the mince. Pile the mixture into the casserole and level the top. Roll up the leaves and bury them at regular intervals. Seal the dish with foil and bake for 1½ hours. Increase the oven temperature to 200ºC.
3. Mix together the topping milk, eggs and salt, you may require extra topping if you’ve used a very large casserole, pour over and bake uncovered for a further 15 minutes until cooked and lightly browned. Serve with yellow rice and blatjang.
43
Shaun Bruce Executive Chef of Zepi Grill & Bar at the SunSquare Cape Town Hotel. GINJA: What are your favourite dishes? Shaun: I am lucky enough to be able to create new dishes every day for Zepi’s daily blackboard specials. I spend a lot of time on food blogs and the Google machine and draw inspiration from there. If I see a dish or ingredient that piques my interest then I just follow it down the rabbit hole and see where I end up. Sometimes it’s a flop and sometimes a winner, but I guess that’s what makes my job so much fun. G: What is your ideal ‘cooking” music? S: HEAVY METAL!!! There is so much passion and energy that I can channel into my cooking. G: What song best describes your work ethic? S: Comfortably Numb – Pink Floyd G: If it were your last day on earth, where in the world would you be? (for their food) S: Faviken restaurant in northern Sweden by chef Magnus Nilsson. Absolutely amazing
Authentic TASTE
with Shaun Bruce 44
concept and food. It is housed in an 18th
chained to a desk from 8 till 5....
If I see a dish or ingredient that piques my interest then I just follow it down the rabbit hole and see where I end up. Sometimes it’s a flop and sometimes a winner, but I guess that’s what makes my job so much fun.
G: Do you have any pet peeves?
G: What is the cooking tip that changed your
S: Crowds...and queuing...and the general public
life?
really. There is a reason they keep me chained
S: Ratios. Once you’ve got these right creating
in the back, I don’t play nice with others.
new dishes using the correct base ratios of
century barn on a 24,000-acre hunting estate but only accommodates 12 diners each night. G: If you weren’t a chef, what would you do for a living? S: I’d more than likely be a musician. Or something in the creative line. I could never be
ginja advertorial
“
ingredients become easy peasy. G: What would you serve up as a proudly South African dish?
Get a taste of what’s on Shaun’s menu at Zepi Grill
S: I’d probably do a modern twist on a
& Bar in the SunSquare Cape Town hotel - Mill
traditional South African Bobotie.
Street, Gardens 021 465 1311.
G: What is your favourite South African ingredient? S: Fynbos and the huge variety of flavours you can infuse into sauces and dishes. For me it imparts an aroma of Table Mountain and brings back nostalgic memories. G: What personal quirks do your team tease you about? S: Haha, how I seem to work on all kitchen sections at once! I guess that’s my control freak nature coming through. And me and purées - I’m always trying to purée something new.
45
African coffee More than a Beverage, A Way of Life! Words by Shaun Aupiais and Jessica Le Roux
46
it is one of the predominant sources of income for the average farming family. I have fallen in love with African coffee, for its beautiful taste characteristics, and also for the love and effort
drinks
Coffee is the second biggest commodity in the world and in Africa
which goes into this amazing product. Day after day we are so blessed to have such beautiful coffees – yet we don’t understand the importance and livelihood it means to African people from a vast number of coffee producing countries. Global coffee consumption was 149.2 million 60 kg bags in 2014. Africa contributes approximately 12% of world production. This is a lot of coffee, and the manpower that goes into this is enormous requiring far more than the average 9-to-5 job. This is not just a job, it’s a way of life! I recently had the privilege of chatting to Tanya Sacks of 3 African Sisters in Rwanda. Tanya deals with Rwandan, Burundian, Congolese, Tanzanian and Ugandan coffees. Here she shares some of her feelings and feedback regarding African coffee and the people: "Living in Rwanda as a family, we have been inspired by the resilience and spirit of its people and their dedication and perseverance to succeed. We are striving to make a sustainable
Facing page: Coffee Farm in Rwanda. Above: Rwanda - Processing Coffee. Credit: Tanya Sacks, 3 African Sisters Coffee.
difference in the lives of the Rwandan farming community with whom we work. We believe in working side by side, constantly supporting, encouraging and giving of ourselves. Our mission is to uplift the lives of disadvantaged coffee farmers through transparent and traceable trade and hard work. The women in Rwanda have played an unbelievable role in the transformation of this magnificent country. As a woman, having built my own companies and now 3 African Sisters Coffee, from scratch, I embrace their spirit, dedication and significant role they play in the coffee industry here. Through our brand we have the opportunity to market their coffee to the world. We are uniquely able to follow the bean from the tree to the cup. Each washing station has about 600 small scale farmers and so we hope to make a great impact, but strive to always do more. Our mission is to form a trust, an understanding and a friendship with the
47
drinks
Work Time. Credit: Tanya Sacks, 3 African Sisters Coffee
farmers which will take time to build. This
At AFCA we are doing a four year project,
country has a sad history and thus they have
together with other organizations to
difficulty to trust and believe."
promote coffee farming as a family
The impact that Tanya and Marc have had
business. These smallholding farmers also
on these people gives hope for the future of
need education, from basic book-keeping,
African coffee. As a coffee community, we
to being able to apply for a loan during
have the privilege of watching it continually
the time when inputs are needed, as well
grow from strength to strength!
as being able to feed their families during the off season, pay school fees and other
Africa has not been trouble free and many
necessities. Food security is a major factor
countries have been torn by civil war or
and there is, therefore, the need to grow
genocide. Even through all this hardship,
other crops to achieve this".
they have used the land effectively to harvest and produce a wonderful product
I’ve been exposed to some of the most
that the world has daily rights to: a
amazing coffees in the world yet, until
magnificent cup of Africa’s liquid gold!
now, I’ve not been able to match the complexity and uniqueness of African
48
I also recently had the privelege of having
coffee. From the shores of Lake Kivu,
a conversation with Sarah Schach of AFCA
Rwanda to the Majestic Hills of Ethiopia,
(Africa Fine Coffees Association). Sarah had
nothing can match the creamy body,
this to share:
vibrant,fruity acidity and full bodied
"An estimated 4.7 million smallholding
balance of these amazing coffees. They
farmers in Africa grow coffee. 75% of the
blow my mind and taste buds. The story
farming work is done by women. If gender
behind African coffee is huge and I’ve
issues are addressed correctly, productivity
only skimmed the surface of this beautiful
could increase substantially, and premium
African product that extends it’s beauty
quality coffee output could be increased
and flavour to the world. There is so much
by more than 20%. The potential for
more than flavour, character and balance
African coffee is enormous, and with good
that defines a cup of Africa’s finest. There
agricultural practices being implemented
is heritage, integrity, respect, love and
by smallholding farmers, they will be able to
passion that goes into this product. Spare
have a sustainable income and therefore an
a thought for this the next time you are
improved lifestyle.
drinking a cup of African coffee!
“ Africa contributes approximately 12% of world (coffee) production. This is a lot of coffee, and the man power
that goes into this is enormous requiring far more than the average 9-to-5 job. This is not just a job, it’s a way of life!
What's in
season Here is our spring seasonal guide. Keeping you up to date as to what is readily available on the shelves in your local stores across South Africa. Fruit Avodados, apricots, Cape gooseberries, cherries, grapefruit, guava, kumquats, kiwi, limes, melons, mulberries, naartjies, oranges, paw paw, peaches, plums, rhubarb, spanspek, strawberries, tomatoes and watermelons. Vegetables Asparagus, artichoke (globe), baby marrow, beetroot, beans, broad beans, broccoli, cabbage, cauliflower, celery, courgettes, garlic, green beans, leeks, mushrooms, mielies, new potatoes, parsnips, peas, rhubarb, spinach, Swiss Chard, spring onions, turnips and waterblommetjies. Herbs Basil, bay leaves, bloody sorrel, bulb fennel, calendula, cat mint, chives, dandelion, dill, fennel, French tarragon, garden cress, garlic chives, lavender, lemon grass stems, lime leaves, marjoram, mint, nasturtiums, nettle, oreganum, parsley, rocket, rosemary, sage, sorrel and thyme. Available All year long . . . Banana, butternut, carrots, cucumber, lemon, lettuce,
onion, pineapple, potato, pumpkin, radish, squash and sweet potato.
Guavas tropical twist
50
food
We take a look at the varieties and benefits of this underated fruit Guavas seem to have originated in the equatorial
cultivars but the one most commonly used and
region of the Americas. ”Seem to” because they
traded is the Psidium guajava, or apple guava.
have since spread to tropical and subtropical
Because of the variety available there are probably
regions around the globe! Currently the country
as many ‘recommended’ ways to eat them, “cut off
producing the largest quantity of guavas is India,
the end with the stalk, scoop out the pulp and eat
providing over 35% of the world’s consumption or
it”, “peel and eat it like an apple” and “just eat it skin
over 15 000tonnes. Guavas are also one of the few
and all” being only three of the many I have seen.
tropical fruits that can be grown to produce fruit
This seems to depend on the skin type, thick or thin,
in pots, making them attractive to home growers.
bitter or sweet.
They can produce fruit from age four to around twenty.
The fruit is not the only part of the tree that is used, sawdust from the timber is used to smoke chicken,
Still using orange juice for your vitamin C intake?
fish and other meats. Leaves and branches are used
It’s high time we change our views in that regard.
on the braai (barbecue) fire to add flavour to the
Guavas contain over four times more vitamin C than
meat being cooked.
“
oranges, along with a similar sugar content, slightly more energy and a higher carb count. They are
When it comes to dessert, personally, I have
extremely versatile, able to be eaten raw or cooked,
difficulty deciding whether to have stewed guavas
drunk as a tasty juice and even as a ‘twisted’ ice
and custard or baked guava tart. Then again, what
cream (see recipe).
about the Ice-cream I mentioned? Why choose just one? With all the health benefits of guavas let’s
There are many different varieties and
have a different one every day!
Still using orange juice for your vitamin C intake?
It’s high time we change our views in that regard. Guavas contain over four times more vitamin C than oranges.
51
Guava ice cream with a twist
easy | Serves: 8-10
Simmer for about 10 minutes until
Prep Time: 2 HRS 30 mins
the sugar has dissolved. Set aside
FREEZING Time: 3 HRS 45 mins
and allow to cool completely before
Ingredients
hours.
375 ml water
2. Top and tail the guavas and
250 ml granulated sugar
cut into quarters, blend and strain
1 vanilla pod, seeds scraped out, use
through a coarse sieve, pressing out
the pod
all the liquid. Remove the syrup from
1 cinnamon stick
the refrigerator, and strain. Combine
1 star anise
the guava liquid, syrup and add the
Lemon zest
lemon juice and cream and mix well.
8 ripe guavas
3. Pour the mixture into a plastic
10 ml lemon juice
bowl/ container and freeze for
85 ml cream
45 minutes. Once the edges start
1. Combine water, sugar, vanilla
52
storing in the refrigerator for 1 to 2
to freeze, remove and stir vigorously and place back into the freezer
pod, cinnamon stick, star anise,
for 30 minutes. Repeat this process,
lemon zest in a saucepan and
it should take from 2- 3 hours
bring to a boil, stirring occasionally.
to freeze.
Find your
SANCTUARY
Sanctuary Chief's Camp
54
travel
‘Luxury, naturally’ embodies both the experience that guests will enjoy whilst staying with Sanctuary Retreats, as well as the ethos of their lodges, camps and cruise ships. Located in Botswana, Kenya, Tanzania, Uganda, Zambia, South Africa, Egypt, China and Myanmar in some of the most beautiful destinations, where the luxury lies as much in the natural wonders as in the stylish, yet authentic accommodation and memorable touches that become part of your stay. Each property is completely individual in its design yet all have the same aim: to allow guests to have a “real” experience and enjoy a more natural kind of luxury in properties that have a strong commitment to conservation and responsible tourism. A stay with Sanctuary Retreats is an opportunity to experience nature in truly luxurious style in the hands of the experts. Sanctuary Makanyane Safari Lodge, the latest addition to the Sanctuary Retreats portfolio of luxury safari lodges and camps, is an exclusive lodge situated in the premier game viewing Madikwe Game Reserve. Named after the African wild dog which can be found in the surrounding landscape, Sanctuary Makanyane Safari Lodge features just eight glass fronted suites hidden in the lush riverside forest. Designed to have minimal environmental impact, the lodge was
Sanctuary Baines' Camp
55
travel
Experience nature on your doorstep at Sanctuary Makanyane Safari lodge
Sanctuary Makanyane Safari Lodge star view sleep out
constructed from local stone, wood and thatch allowing
Each air conditioned suite offers total privacy with its own
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their surroundings.
equally luxurious with roll-top bathtubs, double sinks, indoor and outdoor showers and floor-to-ceiling sliding
The stylish main lodge sits on the edge of a ravine
doors which open the entire bathroom to the bush.
overlooking a waterhole frequently visited by game and
Hidden deep in the bush on the lodge's private ground
has a spacious lounge and dining area which opens out
is a secure, raised star view sleep out hide. Here guests
onto a wide wooden outdoor deck, with spectacular views.
are given the unique opportunity to spend a romantic
The boma, an open air dining area enclosed by trees and
night under the African sky and spectacular stars,
a perfect place to enjoy gourmet dinner next to a blazing
surrounded only by lanterns and the African bush, a truly
fire, is situated conveniently close to the main lodge. Fine
unforgettable experience!
wines from the award-winning wine list complement
56
exceptional cuisine created by the team of internationally
The ultimate safari experience is made complete when
trained chefs. The lodge features an air conditioned gym
combining Sanctuary Makanyane Safari Lodge with
and a swimming pool. Guests can also enjoy a pampering
Sanctuary’s lodges and camps in Botswana.
massage or aromatherapy session in the privacy of their
Sanctuary Stanley’s Camp set on a private concession
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within the Okavango Delta, features eight classic canvas
Sanctuary Stanley’s Camp Elephant interaction
Sanctuary Chief’s Camp, Moremi Game Reserve
tents that look out over the floodplains. This is the home of
Concession in the Moremi Game Reserve on Chief’s
a unique elephant interaction activity in partnership with
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Sanctuary Baines’ Camp is set on raised platforms above the Boro River in a private concession bordering the
Sanctuary Chobe Chilwero a luxurious lodge, with only
Moremi Game Reserve. Featuring just five suites, each has
15 thatched cottages, is located on the edge of Chobe
a private deck where a private ‘star bath’, can be enjoyed.
National Park, home to the largest remaining population
Each suite also has a four-poster “sky bed” that can also
of elephants in the world. The lodge also houses a full-
be rolled out onto the candlelit wooden deck for a night
service tree-house spa. The honeymoon suite offers extra
under the African star filled night sky. Fall asleep under
intimacy – with a private plunge pool and deck where
the stars and wake up to the sound of the African dawn
romantic dinners can be served under the stars. There is a
chorus.
photographic safari boat with rotating seats to capture all angles and the split-level swimming pool is the ideal place
Sanctuary Chief’s Camp is in the exclusive Mombo
to end a safari day.
57
travel Exclusivity and romance at Sanctuary Makanyane Safari Lodge
58
Award winning wine cellar at Makanyane Safari Lodge
GETTING THERE Sanctuary Makanyane Safari Lodge is approximately 4 hours’ drive from Johannesburg. The Madikwe Game Reserve airstrip which is only 15 minutes away from the lodge is a quick one hour flight from OR Tambo International Airport. SPECIAL READERS OFFER Enjoy a complimentary chef’s interaction experience where the chef on duty will discuss and provide insight and tips on how the meals on the dinner menu were prepared. Guests will also receive a complimentary bottle of sparkling wine and fruit platter on arrival. Simply book a minimum 2 night stay for 2 people at Sanctuary Makanyane Safari Lodge and quote “Ginja” to receive your special Sanctuary Retreats experience RATES South African residents enjoy special rates of R5400 per person per night and include all meals, two daily game viewing activities and transfers to and from the Madikwe airstrip. Valid until 30 April 2016. Terms and conditions apply. For more information or to make a booking please contact us at reservations.safrica@sanctuaryretreats.com or call us on +27 11 438 4650 or visit sanctuaryretreats.com
“ Each property is completely individual in its design yet all have the same aim: to allow guests to have a “real” experience and enjoy a more natural kind of luxury
in properties that have a strong commitment to conservation and responsible tourism.
59
The meat was preserved and hung to be dried for a fortnight after which it would be ready for packing in cloth bags. This would then be used in the place of fresh meat in the potjie (see elsewhere in this issue). Today it is largely enjoyed as a snack whilst watching sport such as rugby. Originally the curing process was used to preserve The indigenous populace of Southern Africa, such
all kinds of meat in South Africa. However today
as the Khoisan preserved meat by slicing it into
biltong is most commonly made from beef, primarily
strips, curing it with salt, and hanging it up to dry.
because of its widespread availability and lower cost
After European settlers (Dutch, German, French)
relative to game. For the finest cuts, fillet, sirloin or
arrived in southern Africa in the early 17th century,
steaks cut from the hip such as topside or silverside.
they improved the curing process by using vinegar,
Other cuts can be used, but are not as high in
saltpetre and spices including pepper, coriander
quality. Ideally the meat is marinated in a vinegar
and cloves.
solution (grape vinegar is traditional but balsamic and cider also work very well) for a few hours, then
The local title ‘biltong’ came from the Dutch settlers,
poured off before the meat is flavoured.
bil meaning rump and tong a tongue shaped strip. The need for preservation in the new colony
The spice mix traditionally consists of equal
was urgent. With indigenous game in abundance,
amounts of: rock salt, barbecue spice (usually
traditional methods were available to preserve
containing the ‘hot’ spices like paprika and cayenne
large quantities of meat, in a hot climate. There
or chilli powder), whole coriander slightly roasted
was no other way to prevent spoiling. Biltong as it
and roughly ground, black pepper and brown sugar.
is today evolved from the dried meat carried by the
This mix is then ground roughly together, sprinkled
wagon-travelling Voortrekkers, who needed stocks
liberally over the meat and rubbed in. Saltpetre is an
of durable food as they migrated from the Cape
optional extra and can be added as a preservative
Colony north and north-eastward into the interior
(necessary only for wet biltong that is not going to
of Southern Africa during the Groot Trek (Big Move).
be frozen).The meat should then be left for a further
CUT & dry
60
few hours (or refrigerated overnight) and any excess liquid poured off before the meat is hung in the dryer. Once dried it is best stored in cloth or paper bags as storing in plastic for any length of time can result in mould formation. The “biltong enthusiast” will tell you that it should NEVER be kept that long!
1.
exploring africa
Kenya
This is the first article of our exciting series on African Food, written by John Aritho, who is the General Manager of the Marine Parade Garden Court in Durban.
62
food Kenya is well known for its wildlife, long
biryanis, pickles, maandazi (a doughnut like
distance runners but not so much for its
snack) and samoosas.
food, I have to admit. Having said this, Kenyan cuisine is an interesting blend
Kenya is a true African multi-cultural
of influences from our neighbours from
country influenced by the collision of these
Europe, India, and the Arabian Peninsular.
three cultures in one fertile green country. This has greatly affected the daily staple
It is quite debatable that African Cuisine
food in Kenya to date and most households
does not have much flavour and that hardly
will have mixed Arab, Indian, European and
any spices are used in their dishes. But the
African influences in their menu.
arrival of Arab traders at the turn of the 18th Century in search of slaves and raw
Growing up as a little child in Kenya,
materials, brought influences from the East
I remember going to school with my
such as spices and a new way of cooking.
packed lunch from home, only to be totally attracted to the highly aromatic biryanis
The Portuguese originally set foot in Kenya
from my Indian classmates and the Cottage
in 1496 and with them came food items
Pie lunches from my European classmates.
from the new found land of Brazil, such as potatoes, maize and sweet potatoes, these
I would look woefully at my lunch box
soon became the source of staple foods in
of ‘grains’ which Kenyans call Githeri
what later became a British Colony.
consisting of beans, maize, potatoes, cabbage and some carrots all boiled or
When the British ships went sailing along
lightly fried and steamed over a long period
the East African Coast, they started to
of time until the stubborn maize softened –
explore inland, and soon they required
pretty much flat to the taste buds.
labour to lay the new railroad, and then, along came the Indians in the late 19th
The only way I could taste these beautiful
Century.
‘foreign dishes’ was to trade my maths and
The Indians brought with them great
science answers for some spoonfuls of the
flavours in the form of spices, chapattis,
mildly spicy and well flavoured dishes.
63
My Mum never guessed why I always looked scrawny despite large lunch boxes. These “tastings” must have started my love for food, various cuisines and flavours, and eventually a career in a food related industry. Kenyans are well known for their love of meat and in particular goat’s meat and they share a common thread with the South African ‘shisa nyama’. The Kenyan counterpart is called Nyama Choma, which literally means roasted meat. The goat meat mainly consists of ribs and whole leg of goat which is slightly seasoned with salt, and then placed over a braai grid so that it sizzles away over hot coals. This is one of Kenya’s delicacies, and if you visit a Kenyan home, especially during a festive period, goats will be found running scared around the garden, while the chickens chuckle on the side! Goat is usually eaten with ugali which is a type of pap, but more solid, and kale, which Kenyans call ‘sukuma wiki’ literally meaning ‘push the week’, as a bundle of sukuma wiki can make 7 meals in various forms for the week! Finally, the Kenyans own salsa, kachumbari, which is finely chopped tomatoes, onions, coriander and green or red chilies, is served with the goat.
Nyama Choma This type of meal is usually washed down with copious amounts of beer creating wide spread cases of gout due to the high protein content and years of ribs and beer.
food Ingredients
pepper and mash the mixture with a fork or
1,5 kg beef short ribs or spare ribs
wooden spoon.
Salt and pepper, to taste
1. Season the ribs with salt and pepper. 2. Grill on a gas or charcoal grill over
Kenyan cuisine has, over the years, developed with the times but the one ever present word is variety, as the flavours vary from the coastal
medium-high heat for an hour. Alternatively,
people that live around magical Mombasa,
roast in the oven at 300°F (150°C) for 1½ to 2
Lamu and Malindi to the savannah Masai
hours. The meat should be dry and chewy.
staple diet of meat and very little starch or vegetables to the inland towns of Kikuyu, Kamba, Kisii and Luyha, and finally to the
Irio
land of Obama and Lupita that swear by fish, sardines and ugali. Kenya is a land of contrast and its food is
An all time favourite of mine, and a staple
a true picture of the world cuisines on an
food for the most populous tribe in Kenya,
African plate.
is called Irio, which is a hearty mashed potato dish.
Follow me on my next African Affair as we move towards Tanzania and Zanzibar.
Serves 4
Ingredients 500ml corn 500ml red kidney beans 4 potatoes, peeled and quartered 500ml spinach Salt and pepper
1. Place the potatoes into a pot, cover with water, and boil until soft, about 10 to 15 minutes. Set aside.
2. In a large saucepan, combine the corn, beans, and spinach and cook over low to medium heat until vegetables are soft.
3. Add the potatoes. Season with salt and
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s i u c. lo t d l o p i le
urnalist, o J , t is n a t o Doctor, B et & Cook Author, Po
68
ra ancois Ferrie Words by Fr
food If the paper he edited had not closed down, he might not have gone abroad. If he had not been in need of money while studying to be a doctor, he might not have washed pots at The Ritz and might never have developed a passion for food. If he was not a journalist in the first place, he might not have penned down the traditional treasures found in his cook books. A circle of life… My grandmother was an avid fan of
under martial law. The newspaper was
classic Afrikaans cook book. Leipoldt also
Leipoldts’ cookery. When she made
suspended and Leipoldt went abroad.
wrote a book on Cape cookery in English,
tamatiebredie, she always said, “Dit is
which was published after his death in
nou Oom Louis Leipoldt se resep” (This
In 1903 he enrolled as a medical
is Uncle Louis Leipoldt’s recipe). Walking
student at Guy’s Hospital in London.
home from school, I could smell the
While studying, he had to make extra
He was an expert on Cape cookery
delicious aroma of Uncle Louis’ tomato
money and got a job as a pot washer
which he learnt at the hands of Ayah
stew a few houses away; salivating
at The Ritz. Here he met Auguste
Hanna who was reputed to be the
I would run home only to be given a
Escoffier, a great master of the kitchen
best cook in the Cape Colony. He
sandwich … and told to wait for dinner. It
who awakened a passion for food in
realised that the recipes were seldom
was a long wait.
the young Leipoldt. In 1907 he won the
written down, but passed on from one
Treasurers’ Gold Medal in both surgery
generation to the next. Fortunately,
and medicine and only two years later
some families did write down their
became a Fellow of the Royal College of
recipes and thereby contributed to the
Surgeons. He was still an undergraduate
treasures published by Leipoldt.
Christiaan Frederik Louis Leipoldt was born on 28 December 1880 in Worcester. He was an especially gifted child who learnt to read quite young; by the age of 10 he had already read Dante, Bunyan, Milton, Racine and Scott. At home he spoke English, German and Dutch. At 13, a story of his appeared in the Cape Argus, after he had already
“
1947 as Leipoldt’s Cape Cookery.
when he became the editor of Sir Henry Burdett’s medical weekly.
When he returned to South Africa from Europe in 1914, he started to collect
His book, Kos vir die Kenner (Food for the
these old “recipe” books. “Although
Connoisseur), first printed in 1933, is a
I had, at the time, no intention of
won a competition in the Boys Own Paper, 6000 kilometres away. Journalism was his first profession, and at the age of 19 he became the editor of the rather radical South African News, after the editor had been imprisoned
He was an expert on Cape cookery which
he learnt at the hands of Ayah Hanna who was reputed to be the best cook in the Cape Colony.
69
food
“ Many found Leipoldt a disturbing, colourful, scholarly extrovert.
Actually, he was a loner who would escape into his own private world. Now and again he would escape to the Cederberg which he loved dearly,
there he would sleep under the stars and spend time looking for wild herbs and studying plants.
70
emulating Viel or any other great collector of
adorned with a few lumps of butter and put
books on food and drink, I found the task of
into the oven to bake.
comparing and collating so entrancing, the search for recipes in manuscript so exciting,
Leipoldt did not suffer fools gladly and
and the pride of possessing interesting
although he was an excellent host, he had no
rarities so uplifting, that what had begun as a
patience with people who asked him questions
passing fancy, remained as a serious and not
in a shop or library on how to prepare food.
altogether unproductive study,” he wrote.
Brian Lello relates the following story in the foreword to Leipoldts’ Cape Cookery:
Leipoldt had a great appreciation of the
To a gushing woman who asked him how to
wines of the Cape. He always had wine at the
prepare a quail, he replied with great unction:
table during meals and his foster children,
“Dress a large turkey and place inside of it
Jeff and Peter, were also allowed wine as
a korhaan; inside of this a chicken which
teenagers. They had to describe what they
enfolds a partridge. Within the partridge
could smell and taste, which was not easy for
place your quail. Season well and bake and
the youngsters.
baste with care. Your quail will emerge with unbelievable succulence when you have
He did not like to cook daily food; he had a
discarded the rest …” He stomped off as she
cook to do that for him and the boys. When
stewed in confusion.
he entertained, he and he alone did the cooking. He did not like measurements and
Many found Leipoldt a disturbing, colourful,
felt “others could write medical prescriptions
scholarly extrovert. Actually, he was a loner
for food” instead of cultivating their flair
who would escape into his own private
and instinctive taste. In his recipes you will
world. Now and again he would escape to the
find phrases like a hint of spice, a morsel of
Cederberg which he loved dearly, there he
tangerine peel or a slither of cinnamon …
would sleep under the stars and spend time looking for wild herbs and studying plants.
A recipe for Baked Crayfish illustrates this point perfectly:
He left a great legacy of literary works, but
The meat is pounded with whatever spices,
many will remember him for his contribution
herbs and nuts your fancy may fix on (one of
to our culinary heritage.
the oldest recipes mentions among the herbs, lavender, among the spices, cardamom, and
Bibliography:
among the nuts, pistachio), butter and soaked
Kos vir die Kenner, C. Louis Leipoldt
bread. It is salted to taste, mixed with cream
Leipoldt’s Cape Cookery, C. Louis Leipoldt
and put back into the shell, which is then
Leipoldt, J.C. Kannemeyer
food
Mentorship at the helm The third annual Cape Legends Inter Hotel Challenge,the brain child of Showcook.com’s Annette Kesler and Chania Morritt-Smith partnered by Cape Legends fine wines, culminated in a glittering awards celebration at the Southern Sun Cape Sun, on Friday 14th August 2015. Chef Charmainne Deacon from the Cape Grace and her Braised Pork Neck dish.
This is a national initiative with 25
our Tourism Industry, one of the
hotels from the Cape to Gauteng,
growth areas that needs constant
Port Elizabeth and KwaZulu-Natal
encouragement. In South Africa
on board, all part of a remarkable
it is noted that culinary tourism is
family of top hotels known for style
growing dramatically with tourists
and gracious expertise. This is a
visiting Gugulethu, Soweto and
unique occasion, an event that is
many other townships for dynamic
owned by the hotels themselves,
and colourful introductions
which is viewed by them as the
to our local dishes, an African
Hotel Oscars!
cuisine that is rapidly becoming a new and fresh taste sensation
The aim of the Cape Legends Inter
internationally.
Hotel Challenge is to encourage development in the hospitality
2015 saw the introduction of
industry that will give a much-
the Skills Exchange Development
needed leg up to young talent.
Programme per region and
It is encouraging to see that
this year leading Chefs from
mentorship, recognition of talent
Seychelles, Davinder Rawat
and enthusiasm has resulted in
(Paradise Sun) and Cursley Lebrass
upliftment, a part of the Cape
(Maia), from Mauritius, Chef Vikash
Legends Inter Hotel Challenge
Coonjan (One&Only Le Saint
from the beginning. What we
GĂŠran) and from Abu Dhabi, Don
can do for each other is to use
Chandana Ratnasiri Munasingha
this collective energy, which
(Southern Sun Abu Dhabi Hotel)
will have a huge ripple effect on
were invited to Durban.
The panel of top judges was
Durban at Unilever Food Solutions
headed by Paul Hartmann of
in their state of the art kitchens
South African Chefs Academy and
and in Cape Town at the South
Chris de Klerk of Cape Legends
African Chefs Academy. The final
and included Brian McCune
was held in Cape Town in July. Each
(Accredited judge of the World
of the hotels represented was
Association of Chefs Society),
paired with a wine estate making a
Heinz Brunner (Honorary Lifetime
formidable team!
President of the South African Chefs Association and past Vice-
The winners of the Chef Category
Chairman of the World Body of
were: (Hotel and wine estate
Chefs), Wolfgang Leyrer (past
pairing in brackets).
Executive Chef of the Carlton
1st Charmainne Deacon (Cape
and part of the Culinary Olympics
Grace & Lomond) with her winning
team and now Hospitality
dish Braised Pork Neck, Confit Pork
Consultant), Manfred Reinhart,
Cheek Pommes anna, gem squash
Marieta Human (Nutritionist
purĂŠe and ginger-spiced jus paired
representing South African Pork
with Lomond Pinot Noir 2013.
Producers’ Organisation), Michelle
2nd Robyn Marney (Radisson Blu
Grimbeek (Cape Wine Academy),
Waterfront & Plaisir de Merle) and
Higgo Jacobs (South African
her Khoisan Sea Salt and pepper
Sommeliers Association), Neil
hot smoked salmon, lime and pea
Grant (Restaurateur & Sommelier),
mousse, baby beetroot, tomato
Samarie Smith (Media 24),
and dill jelly, quail egg, micro herb
Bennie Howard (CWM), Sandy
salad with chilli and coriander Rio
Harper (CWM), Germain Lehodey
Largo olive oil vinaigrette paired
(Sommelier), Fatima Stanley (City
with Plaisir de Merle Merlot 2012.
& Guilds External Verifier), Janine
3rd Mukhtar Alli (Beverly Hills &
Dixon and Johan Oosthuizen
Fleur du Cap) and his clear tomato
(International Hotel School) and
gazpacho with a hint of vanilla,
Craig Elliott, Executive Head Chef
accompanied with Lancewood
of Unilever Food Solutions South
char-grilled red pepper cultured
Africa.
cream, pancetta and a Rio Largo
Above: Chef Robyn Marney from the Radisson Blu Waterfront and her Hot Smoked Salmon dish. Below: Chef Mukhtar Alli from Beverly Hills and his Clear Tomato Gazpacho dish. Photography by Franz Lauinger of showcook.com
infused micro salad paired The regional cook-offs took place
with Fleur du Cap Unfiltered
in June, in Johannesburg and
Chardonnay 2014.
73
A twisted tradition
From the truly traditional koeksisters to our own boozy twist... a selection of one of SA's sweet treats.
74
food Koeksisters appear to have taken their
2 thin slices ginger or 2ml ground ginger
strange name from two eccentric Dutch
Finely grated rind and juice of 1 lemon
sisters who unwittingly? caused future
For the dough
generations great challenges by plaiting
500 g (1litre) cake flour
their doughnuts. This caused Lannice
30 ml baking powder
Snyman to make the following observation
2 ml salt
“in the late 1700’s the worth of many a
50 g butter, cut into small blocks
wife was measured by the quality of her
1 egg
koeksisters – syrupy Batavian delectations
250 ml milk, sour milk or buttermilk
which are among our most popular (and fattening) traditional treats.”
Syrup Combine the ingredients in a large
This, of course, creates a challenge for many
saucepan and bring to a boil, stirring until
a sweet-toothed cook “What extra twist
the sugar dissolves. Boil without stirring for
can I put on this delectable treat?” In this
about 5 minutes to form a light syrup. Strain
issue you will find two of these variations,
into a large bowl. Cool, then refrigerate until
Boozisters with a spicy, brandied syrup dip
well chilled.
and Cass Abrahams’ Cape Malay ‘untwisted sisters’ with desiccated coconut.
Traditional Koeksisters Recipe by Lannice Snyman EASY | Makes: 36 Prep Time: 2 HRS 30 mins Cooking Time: 30-40 mins
Ingredients
Dough
1. Sift together the flour, baking powder and salt. Rub in the butter until the mixture is finely crumbled. Whisk the egg with 200ml of milk, add the flour mixture and knead to make a soft, pliable dough.
2. Add remaining milk only if the dough is too stiff. Form into a ball, wrap in waxed paper and chill for a couple of hoursovernight if at all possible.
3. Roll out on a floured surface to a thickness of 10mm. Cut into oblongs 8
For the syrup
cm by 4 cm, and cut each into three strips
500 ml water
almost to the top. Plait together and pinch
1 kg sugar
the ends tightly to seal. Place on a tray and
2 ml cream of tartar
cover with a damp tea cloth.
75
food
“ in the late 1700’s the worth of many a wife was measured by the quality of her koeksisters –
syrupy Batavian delectations which are among our most popular (and fattening) traditional treats.
4. Deep fry a few at a time in hot oil,
sticks, cloves, cardamom pods, naartjie
turning constantly. Watch the heat:
peel, ginger, lemon juice and zest in a
koeksisters take 2-3 minutes to cook
saucepan and bring to a boil. Stirring
through and turn a deep golden brown.
occasionally until sugar dissolves. Boil
Drain briefly on kitchen paper, then dip
for 5 minutes without stirring to form
while still hot into cold syrup. (If it warms
a light syrup. Cool the mixture to room
up, place the syrup in a larger bowl of cold
temperature, strain into a large mixing
water with ice blocks.) Drain excess syrup
bowl and store in the refrigerator until
back into the bowl and drain koeksisters
needed.
on a rack. DOUGH
Ginja Boozisters EASY | Makes: 36
Refer to the above traditional koeksisters for dough method.
Cooking Time: 30-40 mins
Cape Malay Koeksisters
Ingredients
Recipe by Cass Abrahams
For the syrup
EASY | Makes: 25
500 ml water
Prep Time: 1 hr 40 minS
250 ml brandy
Cooking Time: 30 minS
Prep Time: 2 HRS 30 mins
1 kg sugar 2 cinnamon sticks
Ingredients
2 cloves
For the koeksister mixture
2 cardamom pods
6 medium potatoes, peeled and quartered
Peel of 1 naartjie
250 ml milk
2 pieces of ginger
60 ml vegetable oil
60 ml Juice of a lemon
60 g butter, melted
Lemon zest
1 large egg, lightly beaten
For the dough
10 ml instant yeast
Refer to the above traditional koeksisters for
60 ml sugar
dough ingredients.
5 x 250 ml snowflake cake flour 5 ml salt
76
Syrup
5 ml ground ginger
Combine water, brandy, sugar, cinnamon
5 ml ground cloves
2.5 ml cardamom
until doubled in volume (about 1 hour).
5 ml ground naartjie peel
3. Knock down the dough and turn out
2 ml ground cardamom
onto a well-floured surface. Form into
5 ml whole aniseed
oblong shapes (60mm/6.5cm by
Vegetable oil for deep frying
25mm/ 2.5cm) or balls and allow to
For the syrup
rise for 15 minutes.
250 ml water
4. Deep fry in hot oil until golden brown.
250 ml sugar
Remove with a slotted spoon and drain on
1 cassia stick
paper towel.
2 cardamom pods Desiccated coconut for sprinkling over
SYRUP Place all ingredients in a saucepan and
KOEKSISTER MIXTURE
1. Boil potatoes in water until soft. Drain
bring to the boil. Stir over low heat until syrup forms a film on the spoon.
and mash roughly. Add milk, oil, butter
Dip koeksisters in hot syrup
and egg and mash very finely, making sure
and sprinkle with coconut on
there are absolutely no lumps.
all sides.
2. Place yeast, sugar, flour, salt and all the spices in a large mixing bowl. Add mashed potato mixture and mix well to form a smooth dough. Cover dough with cling wrap and leave in a warm place to rise
77
ginja advertorial
MILK TA RT
is 12cmX3 6cm. Onc e comple thirds, tur te fold in n and re IN G R E D to to th IE N TS peat. Refr e rest of for 20 m igerate the milk inu tes an For the and place o v d rough-pu e r re a medium p e p a ro t f c th f e e s p s astry: heat. Co until you 250 g S m ok the m h ix nowflake a tu v e re made 6 fo You shou over a g ilk cake flou ld have a entle hea lds. 5 ml fine r c o n t, stirring m s salt tantly, un arbled eff with the til it has ect bu tter. 250 g bu thickened Allow to tter, at ro . 3. Prehea c o o l o s m ligh tly. temperatu bu t not to t th e o 3 v . e re, n B o sof t e a a t t 260 degre Celsius us the egg yolks with ing the lo 180-200 m es sugar un wer heat l cold wa the o ti n l it is pa ly . te element Ensure th r For the le and cre ere is an A d filling: d amy. to the co in the ov oven tray oked milk en during 500 ml m mix ture a place bac ilk preheatin this will e nd k on a lo g as nsure the 1 orange w heat to th e p e a a g s llo g try is we s to cook w cooked. R ll oll ou t th 35 g Sn sligh tly. overheat. e puff p owflake C Do not lin e a s a y tr ke Flour our tart y, and 60 g sug tin. Cu t o ar ff the e bu t keep dges, 2 large e in mind n ggs, sepa ot to squ the rims e ra e z te RECIPE e d as this w Pinch of BY GIN ill ruin th salt pastry eff JA CHE e p uff For the F, FRAN ect. Prick candied COIS F th e th b o e tt o ra o ERREIR p m astry usin nge peel: o f 2 orange A g a fork 4 . s B eat the e for 15 min and free gg whites ze 250 ml s u te s . p to e ugar ak and fo a sof t 4. Remov ld into th e the pa 125 ml w e custard m ix s tr tu y ater re fr . freezer, om the line with 5. Spoon wax pape pour in a the mix tu r and sufficient re into th p Roughastry tin amount o e lined to preven p u ff pastr a n f d b b e a a t ke n s the pastr in a preh oven at y: 1. Sieve th y eated fr o r 2 m ising. Bake 00 degre e flour a over e Celsius nd salt in it blind fo m large bow in u fo te r r s a . 10 minu tes then lowe 15 Remove l. Cu t the , from the r the tem bu tter (a and once temperatu oven perature t room degrees c re-bu t no o to o l, ligh tly d 200 Celsius, re t too sof ust with cinnamon medium s move the t) into fine and bake ize cubes and sprin w e ig h t fo k r another le and add w ith the Coat the c a to n d 10 ie fl 5 d o m . Add the ur. inu tes. bu tter wit orange p eel. milk tart h the flo gradually ur, then mix ture a bake usin add the n d g c th o ld e water. Us lower he a palette ca n d ied only for e at elemen knife to ora n ge 10 minu te t slice the mix ture th s at 200 pee l : fl R o u emove th r C e ls en combin degrees ius. Remo e peel from e until it ve and le ball of do the orang d fo is t r c a re m a bou t 40 rd any p ugh. Add s a st for e, minu tes o ith. Bring more cold needed. F r y u our s w n a ater if set. ucepan to til it is w orm into ell a boil, re square u hands, clin duce the sing your and simm g wrap a heat e r th e peel to nd refrig 20 minu te erate for excess p remove a s. ith. This ny F IL L IN G should take : 2. Flour th minu tes, s a e surface b o u tr t 1. a 3 in the pe Gently h and rolling Place the eat the m el, and s off the p pin. crape dough on ilk with th it h o f . C th u e t th e zest into thin e surface orange a using the set aside strips an nd allow , rolling pin . In a sa for 15 min d it to infus sligh tly fl u cepan co the dough u e te s s . a u tt S g e mbine the a e n r t th vertically a n e d m to w ilk a cool. ter and aside and horiz Roll the d the peel cook until ontally. ough in o and it is trans 2. Use a ne directi lu lit tle of th c e nt. Drain on until it p e e ls in e the c a ooled milk moisten th sieve and to e flour. coat with Store in Add the s ugar. an airtigh mix ture t containe use when r and needed.
#bakehappy
In a
(COCO)
nutshell This palm fruit has been overlooked and under-appreciated for many a year. Lately coconuts have taken a stand and shown their true worth... Words by Denise Lindley
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food Do you remember when coconut oil was only sold in pharmacies in South Africa, for medicinal purposes? Also when you could only buy desiccated coconut in shops, and you were warned that it was so high (87%), in 'bad for you' unsaturated fat, that it was very harmful to your health and that it would push your cholesterol through the roof? Only recently it has been reincarnated as one of nature’s super foods with amazing healing powers, which can, in fact, assist with weight loss, and have a therapeutic effect on brain disorders such as Epilepsy and Alzheimer’s. The coconut palm is known as “the tree of life” in the Pacific Islands, as the locals realise that using products from the coconut do have these incredible properties. In fact it has been found that coconut oil contains medium chain fatty acids which are metabolised differently from the long chain fatty acids. Coconut oil has various other uses apart from being used in cooking. Many people are using it for cosmetic purposes, to improve the health and appearance of their skin and hair. Studies on people with dry skin show that coconut oil can improve the moisture and lipid content of the skin. The oil can also be very protective against hair damage and one study shows its effectiveness as sunscreen, blocking about 20% of the sun’s ultraviolet rays. Another application is using it as a mouthwash in a process called oil pulling which can kill some of the
81
harmful bacteria in the mouth, improve dental health and reduce bad breath. Coconut water is a very versatile product and can be consumed as a drink or used in cooking. It has become very popular as a sports drink due to its electrolyte content, it is low in calories, fat and cholesterol free, super hydrating and helps reduce blood pressure. There are a wide variety of coconut products available in supermarkets and health food shops, including flour, sugar, water, milk, cream and oil and these are being used increasingly in home kitchens and packaged foods. Its popularity is largely due to our very own Professor Tim Noakes and his low carbohydrate, high fat “Banting� diet, where coconut ingredients are used extensively. When you make your own mayonnaise at home, use coconut oil instead of olive oil, and try our simple but delicious recipes that we have included for you to make at home without too much fuss.
Roasted butternut quiche with
caramelized onions,
food
sharp white cheddar and sage EASY | SERVES 6-8 Prep Time: 30 MINS
coconut flour and combine with your hands until the dough holds together. It will be quite wet, but that's okay. Gather the dough and pat down into a wellgreased 9” (23 cm) pie pan. Then prick the bottom of the pie with a fork.
Cooking Time: 1 hr 20 MINS Quiche filling
Pina Colada Pie EASY | SERVES 6-8 Prep Time: 3 HRS 10 MINS Cooking Time: 30 MINS
Ingredients
1. Boil the prepared butternut for 10
Ingredients
For the coconut pie crust
minutes in salted water. Remove from
For the coconut pie crust
125 ml coconut oil (melted)
stove and strain. Sauté with olive oil,
Use same ingredients as for the
2 eggs
salt, pepper, crushed garlic and thyme,
previous recipe.
1,25 ml salt
then add to a roasting dish. Roast in a
For the pudding
250 ml coconut flour
preheated oven at 180ºC for 10 - 20
150 ml sugar
minutes or until soft then set aside.
45 ml corn flour
5-10 ml raw honey For the quiche filling
2. Heat the oil in a medium pan and add
500 g Roasted butternut, peeled and cut
the onions and cook until translucent.
250 ml milk
into small cubes
Add 20 ml of treacle sugar, and allow
250 ml coconut milk
20 ml Olive oil
to cook further. Pour in 15 ml of water
5 ml vanilla essence
Salt and pepper (to taste)
to deglaze the pan and cook until the
10 ml melted butter
3 garlic cloves
onions turn a deep golden brown, then
60 ml drained canned crushed
5 thyme sprigs
set aside.
pineapple
2 medium onions
3. Lightly beat the eggs, add the cream
20 ml treacle sugar
and season with salt and pepper.
6 egg yolks
30 ml coconut rum- Malibu Rum For the whipped cream
15 ml water
4. Layer the pie crust with the
4 eggs, lightly beaten
butternut, caramelized onions, sharp
5 ml vanilla extract
250 ml heavy cream
white cheddar, and sage and evenly
30 ml sugar
250 ml grated sharp white cheddar
top off with the egg mixture. Bake at
For the topping
15 ml sage, thinly sliced
180 degrees Celsius using the lower
Desiccated coconut, toasted
250 ml heavy whipping cream
heat element only for 20 minutes. Then Coconut pie crust
switch to both the top and bottom
Coconut pie Crust
With a fork mix the eggs, melted coconut
element for 10 minutes or until the
Use same method as in previous recipe
oil, raw honey and salt together. Add the
center is set.
for the coconut pie crust and blind bake.
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“ Coconut oil has various other uses apart from being used in cooking. Many people are
using it for cosmetic purposes, to improve the health and appearance of their skin and hair.
45 ml flour 15 ml lemongrass, finely chopped (white portion only) 30 ml lemon juice 5 ml red chillies, finely chopped 500 ml water 2 ½ chicken stock cubes 1 ½ unsweetened coconut milk
Pudding
place on high heat. Mix the coconut until
60 ml peanut butter
it starts to brown. Keep an eye on it as it
30 ml soy sauce
can burn quite quickly.
Olive oil for frying
milk, stirring constantly to dissolve the
To Assemble
1. Cook onions and garlic in extra virgin
mixture.
Fill the baked, cooled pie crust with the
olive oil until translucent. Add butter,
over medium heat, whisk in the egg yolks,
pudding. Evenly spread the whipped
chopped celery and carrots and sauté for
again stirring constantly to prevent the
cream on and finally sprinkle with the
about 5 minutes. Add the finely chopped
eggs from scrambling. Once the mixture
toasted desiccated coconut. Store
lemongrass and chilli, stir and cook for
thickens, pass through a coarse sieve
covered in refrigerator until ready to serve.
2 minutes. Mix in the flour, and continue
1. In a saucepan that is not heated, whisk the sugar, corn flour and salt together. Gradually add the milk then the coconut
2. Add the coconut rum and
to remove any lumps. Mix in the melted
cooking for another minute, stirring
butter and vanilla essence, then add
continuously.
the drained out pineapple, stir well until evenly distributed. Cut a piece of cling wrap, and place it directly on the pudding to prevent it from forming a skin. Refrigerate for 3 hours.
2. Add the water, coconut milk, soy sauce and the chicken stock cubes and stir to combine. Add the peanut butter and keep stirring until it is well combined.
3. Cook on medium heat until the
EASY | SERVES 2-4 Prep Time: 20 MINS Cooking Time: 1 HR
vegetables are soft and the soup has
essence and sugar and beat on high
Ingredients
onions.
speed until the cream is firm. Cover and
2 onions, chopped
store in refrigerator.
¾ bunch celery, chopped
Note
5 medium carrots, chopped
If you want a hot soup leave the seed of
TOPPING
2 plump garlic cloves, crushed
the chilli in when chopping, for a milder
Add the desiccated coconut to a pan, and
30 ml butter
soup deseed the chilli and use flesh only.
Whipped cream In a stand mixer, add the cream, vanilla
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THAI COCONUT PEANUT SOUP
thickened to the desired consistency.
4. Garnish with fresh coriander or spring
South Africa's natural selection Montagu Dried Fruit and Nuts is a
outlets, specialising in the sale of the
company that is rapidly becoming
largest variety of dried fruit, nuts and
the ‘go to’ brand, not only for the
seeds products. Today Montagu has
dried fruit, nuts and seed ingredients
over 121 franchises countrywide,
for recipes, but also for healthy
which carry a compliment of more
snacks and amazing gift packs. Ginja
than 125 different products.
investigates the brand, its origins and commitment to quality.
Montagu CEO, Hannes Jansen, says that one of the many reasons why
Nestled at the foot of the rocky
the brand is so successful is because
Langeberg Mountain is the little
of its relentless drive to provide
town of Montagu, the birthplace
quality products at affordable
of one of South Africa’s fastest
prices. “A brand is a promise kept,
growing franchise chains. Early
and our promise is that we will
in 2001 two brothers from the
never compromise on quality,” says
community started packaging dried
Jansen. “Our customers know this
fruit, which they supplied through
and expect it.”
independent fruit and vegetable shops and farm stalls. Soon the
Montagu buys their dried fruit,
product range expanded with the
nuts and seeds from farmers who
addition of nuts and other speciality
operate within the framework of
products and before they knew it,
Best Agricultural Practices and
Montagu started packing products
their drive for absolute quality is
for retail house brands, which lead
endorsed by the fact that they
to the acquisition of automated
employ a full-time qualified Food
packing machines.
Technician. “We believe in bringing the quality from Mother Nature’s
In 2011 a unique concept was born
hands, through our hands to yours,”
with the opening of dedicated sales
says Jansen.
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macadamia oat biscuits
EASY | Makes: 24
medium speed until fluffy.
Prep Time: 45 minS
Add the egg and vanilla
Cooking Time: 12-15 minS
extracat and beat until well
Â
combined.
Ingredients
2. Add the flour, oats,
100 g unsalted butter,
baking powder, cinnamon
softened
and salt and beat until
80 ml sugar
just combined. Stir in the
80 ml light brown sugar
white chocolate chips,
1 large egg
dried cranberries and
5 ml vanilla extract
chopped macadamia nuts.
250 ml cake flour
Refrigerate the dough for 30
250 ml rolled oats
minutes.
2,5 ml baking powder
3. Meanwhile, preheat
2,5 ml ground cinnamon
the oven to 180°C. Scoop
2,5 ml salt
rounded tablespoons of
250 ml white chocolate chips
dough and roll into balls.
125 ml Montagu dried
Arrange on parchment-lined
cranberries
baking sheets about 2-3cm
125 ml chopped Montagu
apart. Bake until golden
macadamia nuts
on the bottom, 12-15
Â
minutes. Cool on the baking
1. Beat the butter, sugar
ginja advertorial
Cranberry, White Chocolate,
sheets for 10 minutes then
and light brown sugar in the
transfer to wire racks to cool
bowl of an electric mixer on
completely.
The lush Montagu landscape
87
ginja advertorial
Endless charm Wildekrans Wine Estate and Endless Vineyards Just an hour from Cape Town city center, you’ll find the charming, old-world vineyard and wine estate, Wildekrans. Wildekrans is a boutique winery, everything from planting through harvesting, ageing, bottling to labelling is done on site - this makes it a world-class wine destination. The estate, overlooking Walker Bay, was originally a mixed farming operation, but today produces some of the finest wines in the world. Wildekrans wine is a story in itself, having clinched a myriad
“
awards for its quality both on South African and international platforms. They boast three ranges of sumptuous wines; the Caresse Marine, which is their entry level vino, the Estate Range, and the Barrel Select, their premium range, aged in barrels. Each of these ranges produces a collection of Sauvignon Blanc, Chenin Blanc, Rose, Pinotage, Merlot and Shiraz. Recently Wildekrans introduced the PET’s which are micro versions of the bigger bottles of wine, combined with a plastic wine glass, a picnic must have. The Endless Vineyards Boutique Lodge is a destination like no other. Eight old Dutch-style cottages are located on this sprawling estate flanked by a rich farm of grapevines. Originally farm worker’s houses, they were refurbished and tastefully decorated to a country theme – homey without being kitsch. A warm, cosy, farm cottage look and feel. All are equipped with a full kitchen which includes a microwave, kettle, fridge, and other appliances and amenities; the traveller has the option to self-cater, should they not wish to take
88
Eight old Dutch-style cottages are located on this sprawling estate
flanked by a rich farm of grapevines.
meals at the on-site Open Dining @ Wildekrans restaurant.
Wildekrans and Endless Vineyards Boutique Lodge, guests
Each cottage has a stoep, overlooking the vineyards and
seldom venture out, and that’s just the way they like it!
the mountain, so early morning coffee or late afternoon wine, from the estate of course, is a pleasure. Absorb
William Wilkinson, Wildekrans’ esteemed wine maker spent
the picturesque vista, letting the natural surroundings
most of his childhood surrounded by farm and grapes, no
heighten your senses.
wonder he grew up to be an award winning wine maker. Presenting a personalised wine and chocolate tasting, he
This, family-orientated holiday destination, also caters for
recommends the international award winning Wildekrans
the rapidly-growing market for conferencing – there’s a
Barrel Select Pinotage and pairs it with a bitter sweet,
conference room with projector, screen, tables and chairs
locally produced, De Villiers Artisan
and an antique boardroom. All this housed in Old Dutch
Chocolate. This is a sensational taste
buildings, renovated but retaining the original architecture,
experience to savour and enjoy time
reminiscent of the old era but with modern spins, plenty of
and time again.
open space and antique furniture. The establishment can
www.wildekrans.com
cater for up to forty conference guests.
vineyards@endlessgroup.co.za
It’s also an idyllic wedding venue, especially in the romantic winter months. The sprawling lawn can accommodate up to three hundred guests under a plush marquee. With on-site chapel and restaurant, all you have to do is show up for the big day! The country-style Open Dining @ Wildekrans eatery opened in December last year to rave reviews. The a la carte menu tends towards bistro food made with fresh, seasonal, country ingredients. In keeping with the Wildekrans philosophy of “homemade offerings”, the restaurant bakes their own ciabatta bread, ideal with their range of homemade patés – snoek, chicken livers and salmon trout from the area. There are amazing picnic spots along the river, running through the property as well as other parts of the farm. The restaurant can pack you a picnic or you can pack your own. Mountain bikes are available, free of charge for staying guests, so you can go biking or hiking and there are amazing bird watching trails. With so much on offer at
89
food
Back to basics
potjie by numbers This article is intended as a ‘how to’ for the uninitiated potjie chef, we will cover the ingredients for a basic beef potjie, then add them to the pot. The traditional method is to layer the ingredients and cook without stirring. The claim being that if stirred it becomes a stew, something far too “engels” for our trekking ancestors who originated the method in the 1800’s. Traditionally potjiekos (little pot food) is cooked in a three legged cast iron pot using an open fire as the heat source. In these modern times it has many possible variations from the three legged pot on a gas burner through to a flat bottomed pot (or even a lidded pan) on a gas or electric hob. The most important thing being the ability to control the heat effectively, on the open fire, once the fire is burning well, the pot is placed next to the main fire so that hot coals can be
90
placed (or removed from) under the pot.
basic beef potjie Ingredients (for No2 pot) 500 g beef cubed (bolo, shin or neck) 20 ml cooking oil Salt to taste Freshly ground black pepper to taste 1 clove garlic (crushed) 2 onions (coarsely chopped) 3-4 carrots (sliced) 300 g cauliflower florets 4-5 baby marrows (thickly sliced) 3 medium potatoes sliced 750 ml beef stock
Optional Dumpling Topping If you can make dumplings with stew, why not with potjiekos? you can choose to sample this true African cuisine. To cover a saucy meat stew or potjiekos: 2 cups bread flour 1 tsp instant dry yeast 1 tsp salt 2 tsp sugar 1 egg 1 1/2 cups lukewarm water Sift the dry ingredients together into a deep bowl. Add the egg and lukewarm water and mix well for about 5 minutes, till it forms a very soft , sticky dough, rather approaching a
92
thick batter. Alternatively you can whip it up using a food processor. Let the dough rise for 2 hours covered whilst you carry on with the pot itself.
Step 1 Heat oil in pot until very hot, add cubed beef and brown quickly on all sides.
Step 2 Reduce heat (remove coals) and
food
“ The traditional method is to layer the ingredients and cook without stirring. The claim being that if stirred it becomes a stew, something far too “engels” for our trekking ancestors who originated the method in the 1800’s. slowest possible bubbling as the steam passes through the contents cooking everything slowly as it goes. RESIST THE
add the onions and garlic, sauté until just
TEMPTATION TO HAVE A QUICK PEEK! Keep
transparent.
this up for one and a half to two hours.
Step 3 Add the vegetables in layers, those
Step 8 IN CASE OF EMERGENCY ONLY!
needing longer cooking time at the bottom,
If the pot has “talked” too much and the
for example carrots then marrow with the
liquid is depleted lift the lid and add water
cauliflower on top. This is called “building”
gently down the side of the pot so as not to
the potjie and is not cast in stone, you might
disturb the layers.
choose other vegetables, but we did say this is a basic beef potjie.
Step 4 Carefully pour the stock down the side of the pot, until it covers the contents completely.
Step 5 Cover the whole surface with the
The next step only if you choose to try the dumpling topping, otherwise skip to Step 10.
Step 9 Time to top the pot off with the dumpling dough. Scoop the frothy, soft dough onto the stew and quickly stroke it
sliced potato, this is supposed to seal the
to spread evenly on top. Shut the lid and do
meat and vegetables into their own comfort
not lift till ready, about 30 minutes, or else it
zone.
may implode into a chewy mess. Then insert
Step 6 Adjust the heat so that the pot just “talks” and close the lid.
Step 7 This is the hard part, relax and listen to the pot “talking” you need to hear just the
a skewer into the dumpling, if it comes out clean it is cooked. In our ‘test’ pot we found it necessary to put hot coals on the lid in order cook the dumpling through
Step 10 Enjoy!
93
THE LONG
& the short of it
From high-stake competitions to lazy days around the pool, boerewors is the must-have item for any braai.
food Boerewors ([.bu:r vors]) is a type of sausage popular
and their favourite blend of spices. These were then
in South African cuisine. The name is derived from the
minced and the intestines filled to form long sausages,
Afrikaans words boer ("farmer") and wors ("sausage").
twisting off the sausage every hand’s width or so wasted
During the ‘60’s along with Free Love and Rock and
precious space and thus the, now traditional, continuous
Roll came unscrupulous manufacturers producing
sausage resulted. On 3 May 2014, the Guinness world
inferior sausage, some containing, the butchery’s floor
record for braaing the longest boerewors in the world
sweepings. As a result, legislation was put in place
was broken in South Africa. It measured 1557.15 m in
that, in order to use the title Boerewors the product
length. The boerewors was distributed free to old-age
must, by law, contain at least 90% meat - always
homes and the Abraham Kriel Orphanage.
e
containing beef, as well as lamb or pork or a mixture of lamb and pork. The other 10% is made up of spices
A similar sausage may also be made from the meat of
and other ingredients. Not more than 30% of the meat
different animal species, such as kudu, and springbok,
content may be fat. Boerewors may not contain any
but it may not be sold as boerewors. Instead, it is named
“mechanically recovered” meat (meat derived through
after the predominant meat species, but only if it
a process where meat and bone are mechanically
contains at least 75% meat from that specific species.
separated). Differing proportions of these constituents
When a sausage is made from different types of game, it
are, of course, found but need to be called by another
is called wildswors "game sausage" or probably venison
name. These almost invariably use the suffix ‘wors’, such
sausage.
as a sausage with extra pieces of pork fat incorporated, is known as spekwors the variations (like the sausage)
Boerewors does not keep well unrefrigerated. A similar
are endless. They include specialties such as garlic wors,
dried or cured sausage called droëwors is prepared
kameeldoring (camel thorn), Karoowors (sausage from
instead in a process similar to the preparation of biltong.
the Karoo region in South Africa). Other ingredients
Droëwors has become popular in its own right as a snack.
include cheese and chilli peppers. The preparation and grilling of boerewors has become As is often the case with our South African heritage the
a fine art with many local, regional and national
delicacy originated out of necessity, the families moving
competitions taking place. One of South Africa's largest
out across this vast country needed nourishment for the
supermarket chains , hosts an annual competition to
journey. When the journey was halted for a time of rest
determine the best new preparations. The winner of this
whilst scouting out the best route ahead, the families
competition has the privilege of having their product/
would gather together to prepare that food. Obviously
recipe manufactured and sold in all the chain’s stores
the women would mix together the available meat
nationwide.
95
gourmet safari
Book review
food
96
The book, of course, concentrates on Sanctuary Retreats and the almost sixty recipes are a tribute to the skill of the chefs at their various venues. The author, Donovan van Staden, takes us, the readers, on a gastronomic one day safari starting with the (probably pre-dawn) wake up call. KNOCK KNOCK. Coffee and biscuits prepare our appetites for breakfast, obviously our biscuits can be prepared en masse and kept in airtight containers, as the recipes suggest, but our breakfast flapjack stack
Donovan Van Staden Price R 310
is definitely hot off the griddle. As the day continues through the
Gourmet Safari? Generally when we
morning game drive, and walk,
think “safari” our minds tend to turn
with gastric juices kept active by a
to a kettle burnt black from constant
“walkaccino” (cappuccino on the go)
“
use hanging over the fire as we prepare
prepared in the middle of nowhere by
our morning coffee (instant)! Or have
means of an old-fashioned percolator
you had more comfortable safari experiences than mine?
on the fire and a manual milk frother. Hunger pangs are kept at bay by muesli bars and we start to wonder whether
Travel foodies of Africa rejoice! This is a
we are on safari or have gone to “foodie
collection of some of the most amazing “bush cuisine” ever. The safari menu has entered the modern era in style, Five Star style. The introduction to the book opens with this statement. “A lot has changed in the safari world over the past few years.” Indeed it has, a vast number of people are now able to head for destinations that not too long ago were accessible only to “Dr Livingstone” types.
Travel foodies of Africa rejoice! This is a collection of some of
the most amazing “bush cuisine” ever.
heaven”. Clearly if we thought that we were going to slim down a size or two after a few days on safari it’s not going to happen on Donovan’s watch. Having had hardly enough time to digest our mid-morning snack, our safari moves inexorably on to lunch, afternoon tea, afternoon drive and sundowners, canapés and thus to dinner. Each of these activities accompanied by recipes for their own delicious dishes. Of necessity some of the ingredients are super basic, whilst others may be somewhat difficult to source. I mean to say where would I go to buy a kilogram of crocodile tail? But I jest; pretty well everything else is readily available. And so as we wend our not so weary way across Africa through the pages of this fascinating book, we view the wildlife and the “tame life” the amazing staff who make all these delicious foods appear as though by magic. The photographs that intersperse the recipes are as exciting and intriguing as the recipes themselves, and so they should be. The recipes, in Donovan’s own words are of the genre “Gourmet Home Cooking” and all of the additional recipes, onion marmalade for example are included at the end of the book. Truly “A gastronomic journey through the wonders of Africa”
warm pork and orange salad
with a mustard dressing Serves 4
Ingredients For the marinade 45 ml sunflower oil 60 ml orange juice
to 200 °C. Remove the pork fillet from the marinade and seal in a hot frying pan. Transfer the fillet to a roasting pan and roast in the oven for about 40 minutes, or until just cooked through. Set aside to cool slightly before cutting into slices. Poach the green beans until al dente.
3. For the dressing, mix all the ingredients until well combined.
15 ml wholegrain mustard
4. To plate up, arrange a bed of
1 clove garlic, finely chopped
lettuce in the centre of each plate.
For the pork and orange salad
Layer the green beans on top
1 kg pork fillet, trimmed
of the lettuce and then arrange
250 g green beans
the pork fillet and orange slices
1 head frilly lettuce
neatly on top of the green beans.
2 oranges, peeled and sliced
Sprinkle the grated carrot around
crossways, 3–5 mm thick
the pork fillet and drizzle the
1 large carrot, grated
dressing over the pork. Garnish
Fresh basil leaves for garnishing
with fresh basil.
For the mustard dressing 90 ml mayonnaise 60 ml wholegrain mustard 1 clove garlic, crushed and chopped 30 ml orange juice 10 ml orange zest
1. For the marinade, mix all the ingredients together in a shallow dish. Place the pork fillet in the marinade and refrigerate for 1 hour.
2. For the salad, preheat the oven
Images and recipe extracted from
Gourmet Safari by Donovan Van Staden (Struik Lifestyle).
Win 1 of 2 Gourmet Safari Cookbooks valued at R310. To enter email "Gourmet Safari" + your full name, postal address, contact and ID number to competitions@ginjamedia.com by 28 November 2015. T's & C's apply www.ginjafood.com.
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SEE OUR SUBSCRIPTION DETAILS ON PG 35
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junior
Mi Lo(ve) of food
100
From lazy sunny days to being layered
375 ml Snowflake cake flour
up on the couch in front of the fire,
375 ml castor sugar
there is one South African favourite
7.5 ml baking powder
that will follow you wherever you may
2.5 ml bicarbonate of soda
go. Milo. This chocolate malt powder is
200 g Milo powder
so versatile and delicious that it’s been
175 ml unsalted butter, room
used in drinks, made into chocolate
temperature
bars, sprinkled over ice cream, or
2 large eggs
even straight out the tin (guilty as
125 ml buttermilk
charged). The GINJA team couldn’t
5 ml vanilla extract
resist the urge to play with this delicious
15 ml Nutella, melted
treat and came up with a twist on the
For the strawberry buttercream icing
“stockbrood” recipe, as well as the non-
250 ml unsalted butter, softened
diet-friendly milo cupcakes with Nutella
875 ml icing sugar, sifted
filling and strawberry buttercream icing.
30 ml strawberry jam 15 ml vanilla extract
Let the drooling commence….
30 ml heavy cream Pinch of salt (to taste)
Milo cupcakes with a nutella filling and
strawberry buttercream icing
Cupcake mixture
1. Preheat the oven to 180ºC. Sieve
the flour, castor sugar, baking powder, bicarbonate of soda into a medium size bowl.
2. Cream the butter, add the eggs, buttermilk, vanilla extract, milo, the flour mixture and mix until well combined. The mixture should be smooth.
3. Line the muffin tray with cupcake EASY | MAKES 10-12 Prep Time: 15 MINS Cooking Time: 20-25 MINS
Ingredients For the cupcake mixture
moulds, and spoon in the muffin mixture until it is ¾ full.
4. Bake at 180ºC for 20- 25 minutes,
until the top is a beautiful deep golden colour. Remove the cupcakes from the muffin tray, and place on a cooling rack.
101
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1. To make the icing, ensure the butter has been removed 30
minutes prior to preparation. Cream the butter until it is a light colour. Add the icing sugar 125ml at a time. Once all sugar has been added, add the strawberry jam 15ml at a time,
Milo “Stokbrood” EASY | MAKES ABOUT 25 Prep Time: 1 Hr 30 MINS Cooking Time: 15 MINS
take from 45 minutes to an hour.
2. Divide the dough into 25 balls, then roll it into long thin snakes about 12cms long and wrap it around a damp stick. Try to tuck the top and bottom in so it does not shrink. Place the milo stokbrood on a well-floured baking dish, and let
then add the vanilla essence and
Ingredients
beat on high for 20-25 seconds.
4 x 250 ml cake flour
3. Once it has doubled in size,
2. Add the cream 1 tablespoon at
prove for about 20 minutes.
125 ml Milo powder
place over a medium-hot fire for
a time, until the buttercream has
85 ml sugar
approximately 15 minutes. Turning
reached the desired consistency.
10 ml salt
constantly to ensure even browning.
Finally add a pinch of salt, and whip
1 egg
for 20 seconds.
12,5 ml instant yeast
3. Store the mixture in a well-sealed
300 ml lukewarm water
container in the refrigerator for up to
85 ml butter, softened
three days. To use once refrigerated,
160 g (2 slabs) Milo chocolate
slowly allow the icing to reach room temperature, then beat on low speed
1. In a medium size bowl, add the
until the buttercream reaches the
sieved flour, milo, sugar, salt and egg.
correct consistency.
Add the instant yeast to lukewarm water, and gradually add it to the
To assemble
flour mixture. Gather the mixture
Before assembling the cupcakes,
and knead it until it forms a smooth,
ensure that they are cooled. Using
elastic dough, add more water if
a cookie cutter, push down from
needed. Add the butter until the
the top of the muffin, twist and
dough is easily stretched out without
release. Remove the top piece, fill
tearing. Chop the milo chocolate
with melted nutella, and top off with
bar into small pieces and add it to
the muffin piece. Pipe the icing onto
the dough. Knead all of it until well
the cupcake, and sprinkle with milo
combined. Cover and let prove until
(optional).
it has doubled in size, this should
junior
Strawberry buttercream icing
“
It is ready when the bread comes off the stick easily. Alternatively bake in a preheated oven at 200ºC for 1015 minutes, but monitor after 10 minutes to ensure it does not over brown.
From lazy sunny days to being layered up on the couch in front of the fire, there is one South African favourite that will follow you wherever you may go. Milo.
103
SIMPLY sweet! Life’s greatest pleasures are sweeter with Huletts.
lifestyles. From White and Brown sugars, low-
Consumers have long recognised the value that
kilojoule Equisweet Sweeteners, Syrups, Specialty
Huletts adds to their lives, which is why they
Baking Sugars and Fancy Sugars already in its
consistently rate it as one of the most loved brands
range, the brand continues to keep ahead of
in South Africa.
trends and work on new innovations. Aside from
Inspired by shared moments, childhood memories
the wide selection of products, Huletts offers
and everyday rituals like a well-deserved coffee
a wealth of recipes, culinary information on its
break or that comforting cup of tea, Huletts is truly
website, newsletters and social media platforms.
a unique brand that transcends age, race, status,
This is testament to Huletts’ mission of making
language, and culture. For over 120 years, South
every day sweeter!
Africans have relied on Huletts to help them make the most delicious treats and delicacies. Huletts’ offers a complete range of sweetening solutions, designed to suit different tastes and
104
www.hulettssugar.co.za
ginja advertorial
Amaretto Bread & Butter Pudding EASY | SERVES 4-6 Prep Time: 1 HR 30 minS Cooking Time: 30 mins
Ingredients 60 ml (Âź cup) Amaretto, Italian Liqueur 100 g sultanas 12 slices white bread 120 g unsalted butter, softened 9 extra large egg yolks
180 g Huletts Castor Sugar 1 vanilla pod 150 ml full cream milk 400 ml fresh cream
60 g Huletts Castor Sugar 100 g slivered almonds, toasted
30 g (60 ml) Huletts Icing Sugar
1. Place the Amaretto liqueur in a small heavy based saucepan over low heat until just warm. Place the sultanas in a bowl and pour the Amaretto liqueur over.
2. Cover and leave the sultanas to stand for at least an hour until swollen.
3. Preheat the oven to 180°C. 4. Spray an ovenproof baking dish with cooking spray. Generously butter the bread and remove crusts.
5. In a mixing bowl, whisk together the egg yolks and 180g castor sugar.
6. Split the vanilla pod and place in a saucepan
105
over low heat with the milk and cream. Bring to a simmer and pour over the egg
Dark Soy Bread
yolks, stirring constantly. Remove the
EASY | Makes: 1 LARGE LOAF OR
vanilla pod, scraping the seeds into the
6-8 ROLLS
custard mixture.
Prep Time: 2 HRS 30 mins
7. Cut 3 slices of the bread into cubes and place in the bottom of the dish. Top
Cooking Time: 20-25 mins
with the sultana and Amaretto liqueur
Ingredients
mixture.
135 ml milk
8. Cut the remaining slices of bread into triangles and arrange on the top.
9. Pour the egg mixture over the bread,
100 ml water 30 ml (2 Tbsps) low sodium soy sauce 30 ml (2 Tbsps) Teriyaki marinade
making sure all of the bread is evenly
75 g maize meal plus extra for
coated. Allow to stand for about 20
sprinkling
minutes, allowing the egg mixture time to
50 g butter
soak into the bread.
30 g Huletts Treacle Sugar
10. Place pudding in a roasting pan and
500 g (3½ cups) bread flour
pour hot water between the pan and dish
3 ml (½ tsp) salt
until it comes halfway up the sides of
50 g (¼ cup) Huletts Yellow Sugar
the baking dish. Be careful not to splash
10 g (1 sachet) instant yeast
water into the pudding.
100 ml water
11. Bake the pudding for about 30
Egg Wash:
minutes, or until the custard filling has
1 extra large egg, beaten with
set.
15 ml (1 Tbsp) water
12. Carefully remove the pudding from
the oven. Sprinkle with the 60g castor
Sesame seeds (optional)
sugar. Use a baking blow torch or place
1. Combine the milk, water, soy sauce
under the grill to caramelize the sugar
and teriyaki marinade in a small pot over
topping.
medium to low heat and bring to the boil.
13. Sprinkle with the slivered almonds
2. Add the maize meal and stir with a
and dust with the icing sugar. Serve with
wooden spoon until thickened.
vanilla ice cream, whipped cream and
3. Remove from heat, add the butter
fresh strawberries.
and treacle sugar and beat until well
106
in a warm place until doubled in size
30 ml (2 Tbsps) milk
+/- 1 hour.
11. Brush the loaf or rolls with the egg
5 ml (1 tsp) vanilla extract
a large bowl and mix to combine. Add the water and mix well. Next add the maize
wash and slash the tops 2 -3 times with a
450 ml Huletts Icing Sugar
meal mixture and mix well.
sharp knife. Sprinkle with sesame seeds if
15 ml (1 Tbsp) Huletts Icing Sugar
using.
for dusting, or as needed
4. Place the flour, salt, sugar, and yeast in 5. Lightly flour your hands and work
1 ml (pinch) salt
surface. Use the palm of your hand to
12. Preheat oven to 180°C. 13. Place an empty baking tray on the
fold the dough repeatedly, working from
bottom shelf of the oven for at least 20
1. In a medium bowl, combine mashed
the outside to the inside. If the dough
minutes. Place the bread or rolls on the
potatoes, milk, vanilla extract, and salt. Stir
becomes too sticky, sprinkle it with a little
middle shelf and place an oven proof bowl
until well combined, then add the icing
flour, but avoid adding too much.
filled with water on the bottom tray. Keep
sugar to the mixture to form a ball. Knead
a watchful eye on the bread as it tends
the mixture, incorporating more icing
10 minutes until the dough is smooth and
to colour quickly – usually after about 15
sugar until the dough has reached the
elastic without being sticky. This can also
minutes. If the crust is getting too dark,
correct consistency. Cover and chill the
be done successfully using the dough
cover loosely with foil. Bake for 35-40
hook of an electric mixer.
minutes until the base sounds hollow
2. Sprinkle icing sugar on a sheet of
when tapped with your knuckles.
14. If making rolls, bake for 20-25
baking paper, add the dough, flatten then
a large oiled bowl. Score the surface with a sharp knife. Cover with a damp cloth or
minutes.
surface. Place the dough on the work
6. Knead the dough for approximately
7. Form the dough into a ball and place in
180 ml peanut butter, or as needed
dough for about an hour.
add another piece of baking paper on top. Roll the dough out into a large rectangular
cling wrap. Leave to rise in a warm place for
shape, remove the top sheet of baking
about an hour until roughly doubled in size.
paper and spread generous amounts of
8. Grease a large baking tray and line with Peanut butter baking paper, grease the baking paper and sprinkle with maize meal.
pinwheels
and knead until dough returns to its
EASY | YIELDS ABOUT 15 SLICES
original volume.
Prep Time: 1 HR 30 mins
9. Turn the dough onto a floured surface 10. Roll into an oblong shape, then shape into a loaf or divide dough into 6 or 8 equal
ginja advertorial
incorporated. Set aside to cool.
peanut butter onto the dough.
3. Roll the dough into a Swiss roll shape leaving the baking paper on and refrigerate for 1 hour. To serve, slice the roll into pinwheels and remove the baking paper.
REFRIGERATION Time: 1 HR
pieces. Roll each piece into a ball. Place on
Ingredients
the greased baking tray, loosely cover with
30 ml (2 Tbsps) mashed sweet potato
cling wrap and allow to rise
30 ml (2 Tbsps) mashed potato
107
OUT and about A look at the fabulous foodie events not to be missed
108
The Swartland Revolution
The Consol Craft Revolution
6 - 7 NOVEMBER, RIEBEEK-KASTEEL,
14 NOVEMBER, SILVERSTAR CASINO,
Sasfin Plett Wine and Bubbly Festival 2015
RIEBEEK VALLEY, WESTERN CAPE
MULDERSDRIFT, GAUTENG
9 - 10 October, Central Beach
This annual food and wine affair invites
Supported by national media partner
Plettenberg Bay, Garden Route,
connoisseurs and vino lovers to not only
Sony Max, The Consol Craft Revolution
Western Cape
enjoy the fruits of the region but also to
is a one day travelling showcase and
A burgeoning wine tourism hotspot has
share in decadent meals, informative
tasting extravaganza for craft beer
been unearthed in this coastal town.
talks, fun-filled games and all-round
and gourmet street food! A perfect
Join us in celebration of award winning
mischief and mayhem. Showcasing the
match for “beer-ginners” and craft beer
wines paired with artisan cheeses,
top-class vinos produced by more than
connoisseurs alike. One not to miss.
breads, canapé platters and of course –
23 wineries. Visit www.theswartlan-
Visit www.thecraftrevolution.co.za for
beautiful, succulent coastal oysters.
drevolution.com for more info.
more info.
www.plett-tourism.co.za za for more info.
Two Oceans Hermanus Whale Festival
Ficksburg Cherry Festival 19 - 21 NOVEMBER, FICKSBURG,
Rocking the Daisies Music and Lifestyle Festival
2 - 4 OCTOBER, HERMANUS,
FREE STATE
1 - 4 OCTOBER, CLOOF WINE ESTATE,
WESTERN CAPE
One of the oldest festivals in South
DARLING, WESTERN CAPE
Known as the best land-based whale
Africa - first held in 1969 - the festival
Featuring top South African bands, as well
watching destination in the world,
now attracts around 20 000 visitors to
as comedy, burlesque, acoustic jams, and
Hermanus hosts thousands of visitors to
this small town every November. The
African puppeteering. The Food Village
watch the whales, revel in music, enjoy
scenery is magnificent, and the festival
looks after the stomach and the Traders
great food and many activities during the
offers cherry and asparagus tastings,
Market offers exciting goodies. Swim, taste
festival. The old cliché, ‘something for
tours, picnics, music, and much more.
wine, visit the Daisy Den and Art Field.
everyone’, certainly holds true. Visit www.
Visit www.cherryfestival.co.za for
There's also fun activities for the kids. Visit
whalefestival.co.za for more info.
more info.
www.rockingthedaisies.com for more info.
Robertson Wine on the River
Mzansi Cape Town Salsa Festival
16 - 18 OCTOBER, GOUDMYN FARM,
Clover Aardklop National Arts Festival
19 - 23 NOVEMBER, LIESBEEK PARKWAY,
ASHTON, WESTERN CAPE
6 -10 OCTOBER , POTCHEFSTROOM,
OBSERVATORY, WESTERN CAPE
An outdoor spring wine festival that you
NORTH WEST
Featuring a line-up of events sure to delight
shouldn't miss! Just imagine a setting with
Offering a feast of arts and an all-round
anyone interested in the cha-cha and racy
the river flowing by, vineyards all around,
good jol. Aardklop - roughly translated as
rumbas. Alongside more than 40 work-
beautiful hills and shading poplar trees.
"earth beat" - has over 90 productions,
shops with salsa specialists, performances
Featuring more than 300 wines from
with classical music, jazz, hard rock,
by dedicated dancers, showcases by DJs
more than 40 wineries, complemented
theatre, circus performances, African
and great parties. Beginners to experts can
by gastronomic delights, boat cruises,
and World music, poetry and more,
take advantage of having access to some
live music, kids’ activities, and more. Visit
ending with the OppiAarde rock festival.
of the globe’s finest instructors. Visit www.
www.wineonriver.com for more info.
www.cloveraardklop.co.za for more info.
capetownsalsafestival.com for more info.
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ginja advertorial
Big city
delights
Southern Sun Pretoria's Executive Chef Yoshan Naidu. Born in Chatsworth, Durban, and determined to follow his dream to cook and inspire people with food, Yoshan Naidu, at the age of thirty, is one of the youngest Executive Chefs within Tsogo Sun’s over 90 hotels. Having worked hard through the years, including spending time as Executive Sous Chef of Durban’s Maharani Tower Hotel where he played a leading role in reviving and revitalizing the
“
kitchen and the hotel’s menu, he now finds himself in the position of Executive Chef at Southern Sun Pretoria. At the peak of his career, Yoshan is looking forward to the opportunities, challenges and highlights that this new position has to offer him. Yoshan has participated in several competitions and food expos. In 2012 he participated in Tsogo Sun Chef of Distinction. In 2014, he was part of the winning team at Unilever’s Team Chef of the Year. Yoshan is also the winning contestant of Chopped South Africa 2015. “I believe that food should be simple and tasty. Drawing on the rich, diverse South African food tradition, lots of my cooking is classic fusion, often with a bit of an Indian influence. I love cooking with fresh, seasonal ingredients. There is nothing like a fresh sprig of coriander or a freshly picked peppadew to make a simple dish pop.” Chef Naidu's ultimate comfort food is his mom's chicken curry. Click on our QR code or visit www.ginjafood.com/recipes to find his Chicken Bunny Chow recipe.
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I believe that food should be simple and tasty. Drawing on the rich, diverse South African food tradition.
Italian Olive Rolls
Makes 24 Olive Rolls or 1 large Olive Bread Oven: 200°C / 400°F
Ingredients: 500 g Cake flour (4 x 250 ml) (4 cups) 15 ml Sugar (1 tbsp) 7 ml Salt (1½ tsp) 10 g Anchor Instant Yeast (1 packet) 30 ml Olive oil or sunflower oil (2 tbsp) 300 ml Lukewarm water ( + - 1¼ cups) 100 g Olives, pitted and chopped (1 packet) Olive oil, to coat Flour, to dust
7. Place onto a floured baking tray, cover with greased plastic and allow to rise in a warm place until double in volume, about 15 – 20 minutes. 8. Bake in a preheated oven at 200°C / 400°F for 15 - 20 minutes, or until crisp and brown.
Variations: Olive Bread: Follow steps 1 to 4 for the above recipe. Gently turn the dough out onto a well floured surface and shape the dough into a large round ball. Place onto a floured baking tray and make cuts across the top with a sharp knife. Sprinkle with flour, cover with plastic and allow to rise in a warm place until double in volume, about 20 - 25 minutes. Bake in a preheated oven at 200°C / 400°F for 20 - 25 minutes, or until crisp and brown.
I talian Olive Bread
Method: 1. Mix all the dry ingredients, as well as the Anchor Instant Yeast together. 2. Add oil and Sun Dried Tomato Swirl: enough lukewarm water to form a g (1 packet) sun dried Makes 24 Olive Rolls or 1 large Soak Olive100 Bread olives and knead until evenly mixed. Cover and soft dough and knead the dough tomatoes in warm water until leave to rise in a warm place until well sponged, Oven: 200°C 400°F well until smooth and/ elastic, moistened and chop,about reserving 15 minutes, for the characteristic Italian about 5 minutes. a few whole tomatoesbread for flavour. 5. Turn the dough out gently onto Ingredients: 3. Leave the dough in a bowl, decoration. Follow steps 1 to 4 for surface, press into a large rectana well floured 500 g Cake flour (4 x 250 ml) (4 cups) cover with plastic and allow to the above recipe, replacing the gle, about 2,5 cm (1 inch) thick. Sprinkle dough 15 ml Sugar (1 tbsp) rest for 10 minutes. 4. Knock olives with the sun dried tomatoes. surface generously with flour. 6. Cut dough into 7 ml Salt (1½ tsp) the dough down, add the olives Turn the dough out onto astrips well and then cut each strip diagonally even 10 g Anchor Instant Yeast (1 packet) and knead until evenly mixed. floured surface, gently rollequal into pieces. into 30 ml Olive oil or sunflower oil (2 tbsp) Cover and leave to rise in a warm a long strand. Roll the strand up 300 ml Lukewarm water (+/- 1¼ cups) Place onto a floured baking tray, cover with place until well sponged, about into a spiral, sprinkle7. with a little 100 g Olives, pitted and chopped (1 packet) greased plastic and allow to rise in a warm 15 minutes, for the characteristic grated cheese and decorate Olive oil, to coat place until double in volume, about 15 – 20 Italian bread flavour. 5. Turn the with the remaining sun dried Flour, to dust dough out gently onto a well tomatoes. Place ontominutes. a floured floured surface, press into a baking tray, cover with plastic Method: 8. Bake in a preheated oven at 200°C / 400°F large 1. rectangle, about 2,5 cm (1 to Anrise in a warm Mix all the dry ingredients, asand wellallow as the for 15 - 20 minutes, or until crisp and brown. inch) chor thick. Sprinkle place double in volume, Instant dough Yeast surface together. 2. Adduntil oil and generously with flour. water to formabout - 25 minutes. Bake in enough lukewarm a soft20 dough Variations: 6. Cutand dough into even strips a preheated oven at 200°C / knead the dough well until smooth and Olive Bread: Follow steps 1 to 4 for the above and then cut each strip diagonally 400°F for 20 25 minutes, or elastic, about 5 minutes. 3. Leave the dough in recipe. Gently turn the dough out onto a well into equal pieces. until to golden brown. floured surface and shape the dough into a a bowl, cover with plastic and allow rest for 10 minutes. 4. Knock the dough down, add the
large round ball. Place onto a floured baking
tray and make cuts across the top with a sharp knife. Sprinkle with flour, cover with plastic and allow to rise in a warm place until double in volume, about 20 - 25 minutes. Bake in a preheated oven at 200°C / 400°F for 20 - 25 minutes, or until crisp and brown. Sun Dried Tomato Swirl: Soak 100 g (1 packet) sun dried tomatoes in warm water until moistened and chop, reserving a few whole tomatoes for decoration. Follow steps 1 to 4 for the above recipe, replacing the olives with the sun dried tomatoes. Turn the dough out onto a well floured surface, gently roll into a long strand. Roll the strand up into a spiral, sprinkle with a little grated cheese and decorate with the remaining sun dried tomatoes. Place onto a floured baking tray, cover with plastic and allow to rise in a warm place until double in volume, about 20 - 25 minutes. Bake in a preheated oven at 200°C / 400°F for 20 - 25 minutes, or until golden brown.
ginja CHEAT SHEET - part 8 Know your spices
turmeric
CARDAMOM
Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly smokey, though not bitter, aroma, with a coolness some consider similar to mint. It is a common ingeredient in curries as well as in desserts such as poached pears.
112
Turmeric is part of the ginger family and is made into a powder form. It is commonly used as a spice in Indian cuisine and the curcumin in the spice gives it a distinctly earthy, slightly bitter, slightly hot peppery flavour and a mustardy smell.
chillies
star anise
Star Anise has a distinct liquorice flavour, slightly more bitter than the regular anise seed. Besides being used in sweetmeats and confectionary, it also lends flavour to meat and poultry dishes and goes especially well with pork and duck.
Chillies are used as ingredients to add flavour and colour to most dishes. They are high in vitamins A and C, calcium and iron and can be used as a medicine to treat asthma, coughs and sore throats. The substance that gives chilli peppers their intensity when eaten is capsaicin, the highest content of which is in habanero chillies.
cinnamon
ginger
Ginger produces a hot, fragrant kitchen spice. Fresh ginger can be substituted for ground ginger at a ratio of six to one, although the flavours of fresh and dried ginger are somewhat different. Ginger is used in a wide variety of dishes, from savoury to sweet.
Obtained from the inner bark of (Cinnamomum) trees, cinnamon is used in both savoury and sweet foods. There are 4 species of cinnamon, the most common of which is cassia which handles baking conditions well. Chinese cinnamon has a woody texture, whereas Ceylon cinnamon uses thin inner bark and loses much of its flavour during cooking.
paprika
cloves
Cloves have a strong, spicy flavour with a warm to hot taste and work well with meats, curries and marinades, as well as pumpkin and apple pies and other sweet dishes, making it very versatile. It pairs well with cinnamon, allspice, vanilla, red wine and basil.
Paprika can range from mild to hot, but almost all the plants grown produce the sweet variety. In dried and ground form the sweet paprika is mostly pericarp, with more than half of the seeds removed, whereas hot paprika contains some seeds, placentas, calyces, and stalks. It is principally used to season and colour rices, stews, and soups.
113
Mussels are a good source of Vitamin C, Omega-3 fatty acids, Thiamin, Riboflavin, Folate, Phosphorus and Zinc, and a very good source of Protein, Vitamin B12, Iron, Manganese and Selenium. Mussels have been used culturally and have been eaten for thousands of years. Their shells have even been found at ancient sites as tools and jewellery, mussel shells are often found in Bushmen middens along our coasts.
1 bulb fennel, thinly sliced (save fronds for garnish) 2 cloves garlic, finely chopped 1 pinch saffron 100ml cream Put a large stainless steel pot on the stove and heat the pot for 5 min. Add the mussels and the wine. Cover and steam until all the mussels have opened. Pour the mussels into a colander, keep the stock to one side; you will need it later for the soup base. Discard any mussels that have not opened and remove the rest from their shells. Put a medium saucepan on the stove. Add a little oil followed by the fennel and garlic. Fry until the fennel is soft and translucent. Add the saffron followed by the mussel stock. Bring to the boil and then add
BLACK MUSSEL,
saffron & fennel soup INGREDIENTS
114
the cream and simmer for a further 10 min. Add the mussels back into the soup and remove from the heat. Add the garnish and serve. There is always an alternative to an orange or red listed species like this black mussel, saffron and fennel soup, kindly provided to WWF-SASSI
300 g mussels (debearded)
courtesy of Master Chef Judge Peter
100ml white wine
Goffe-Wood.
food G REEN - B E S T C H OI C E Anchovy Angelfish Calamari/Squid (various species) Dorado (SA line caught) Gurnard (SA offshore trawl) Hake (SA trawl)
For more information please go to www.wwf.org.za/sassi or SMS the name of the fish to 079 499 8795, to find out if your fish is on the Green list.
Always look for MSC eco-labelled products, e.g. the South African trawled Hake, for the best choice in sustainable and traceable seafood. See www.msc.org for more info. Always look for ASC eco-labelled products for the best choice in responsible and traceable farmed seafood. See www.ascaqua.org for more info.
Rainbow trout (farmed in SA) Sardines (SA) Snoek (SA) Yellowfin tuna (SA pole caught) Yellowtail (SA)
The most sustainable choice from the healthiest and most well managed populations. These species can handle current fishing pressure, or are farmed in a manner that does not harm the environment.
OR A N G E - T H IN K T W I C E Cape dory Carpenter (SA line caught) Dorado (SA pelagic longline) East Coast spiny lobster Englishman Geelbek/Cape salmon (SA line caught) Hake (Namibia) Hake (SA demersal longline)
Kingklip Octopus Panga (SA line caught) Pangasius/Basa (farmed in Vietnam) Prawns (various species) Catface rockcod White-edge rockcod Yellowbelly rockcod
Red roman Atlantic salmon (Norway farmed) Santer Sole (East Coast) Swordfish (SA pelagic longline) Bigeye tuna (SA pelagic longline) West Coast rock lobster
Exercise caution when choosing these, as they are either depleting as a result of overfishing and are unable to sustain the current pressure, or fishing/farming methods may be causing harm to the environment.
RED - DON ’ T B U Y Black musselcracker/ Poenskop Dageraad Jacopever Kob (SA inshore trawl) Red stumpnose/Miss Lucy Scotsman Shortfin Mako shark (SA pelagic longline) Biscuit skate
Baardman/Belman Blacktail/Dassie Brindle bass Bronze bream Cape stumpnose Galjoen Garrick King fish Natal knife jaw Natal stumpnose
Red steenbras River snapper Seventy-four Spotted grunter West Coast steenbras White musselcracker White steenbras Spotted Grunter West Coast Steenbras White Musselcracker
White stumpnose Bluefin tuna
Natal wrasse Potato bass
White Steenbras
NO SALE SPECIES
guide
Hottentot Kob (farmed in SA) King mackerel Queen mackerel Monk Mussels Oysters
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.
115
DINE OUT guide tribes, johannesburg
gold restaurant, cape town
The GINJA selection to dining Africanstyle across South Africa.
Kwa-ZULU NATAL
Address: Jeppe St, Newtown, Johannesburg
Sondela restaurant- Sibaya
www.sophiatownbarlounge.co.za
Tel No: 031 580 5168 Address: Sibaya Dve, Umhlanga Rocks,
Lekgotla
Umhlanga
Tel No: 011 884 9555 Address: Shop No. L 10, Mandela Square,
Moyo restaurant
Corner Revonia & 5th Street, Sandton
Tel No: 031 332 0606 Address: 1 Bell St, uShaka Marine World,
Leshala Cuisine
Point, Durban
Tel No: 011 930 6415
www.moyo.co.za
Address: 139 Makapan St, Johannesburg www.leshala-cuisine.co.za
GAUTENG
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Sophiatown bar lounge( Afro chic)
Tribes
Tel No: 011 836 5999
Tel No: 011 397 6512
Address: 64 Jones Road, Shop 23
Address: 15 Bennett St, Cape Town
Emperors Palace Retail Centre, Jet Park,
www.goldrestaurant.co.za
Johannesburg www.tribesafrica.co.za
Mzoli’s Tel No: 021 638 1355
District six
Address: Ny 115, Guguletu,
Tel No: 011 486 7226
Cape Town
Address: 42 Greenhill Road, Randburg www.districtsixeatery.co.za
Mama Africa Tel No: 021 424 8634
Bosvelder Restaurant
Address: 178 Long Street, Cape Town
Tel No: 012 643 0952/3
www.mamaafricarestaurant.co.za
Address: Cnr Edward Avenue and Migmatite Drive Centurion
Fyndraai restaurant
www.bosvelder.co.za
Tel No: 021 874 3937 Address: Solms-Delta, Delta Road Off the
WESTERN CAPE
R45, Groot Drakenstein, Franschhoek Valley
Moyo- Kirstenbosh
www.solms.delta.co.za
Tel No: 021 762 9585 Address: Kirstenbosch National Botanical
Pierneef a la Motte restaurant
Gardens, Rhodes Dr, Cape Town
Tel No: 021 876 8800
www.moyo.co.za
Address: Main Rd, Franschhoek www.la-motte.com
Africa café Tel No: 021 422 0221 Address: 108 Shortmarket Street, Cape Town City Centre, Cape Town www.africacafe.co.za Marcos African place Tel No: 021 423 5412 Address: 15 Rose St, Schotsche Kloof, Cape Town www.marcosafricanplace.co.za Gold restaurant Tel No: 021 421 4653
mama africa, cape town
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ginja advertorial
Our name Vovo Telo was taken from a place and a moment in time where the inspiration first took hold of us. On a Madagascan beach an old man on a bicycle answered our craving for great bread, his bike stacked high with fresh baguettes, the taste and experience was something to cherish. Master baker Lloyd Mafukidze has been with us since the inception of the brand in 2006. Arriving from Zimbabwe with previous baking experience to find work and determined to find his passion and exploit his talents, he waited outside the original Vovo Telo in Port Elizabeth in the early morning hours for the owners to arrive. Lloyd now shares his passion for baking by training Vovo Telo artisan bakers on a daily basis. To the Vovo Telo family, bread isn't just bread, it's a passion. And so the Vovo Telo story continues. www.vovotelo.com
Directory ANCHOR INSTANT YEAST www.anchor.co.za
HULETTS www.hulettssugar.co.za
SNOWFLAKE www.snowflake.co.za
ARAMEX www.aramex.co.za
KLEIN KAROO INTERNATIONAL www.kleinkaroomeat.com
SUNSQUARE CAPE TOWN www.tsogosunhotels.com
BEL'VINO www.belvino.co.za
LIQUOR CITY www.liquorcity.co.za
SOLMS DELTA www.solms-delta.co.za
BIBO WATER BAR bibo.co.za
MADE IN SPAIN www.madeinspain.co.za
SOUTHERN SUN PRETORIA www.tsogosunhotels.com
BUTTANUTT www.buttanutt.co.za
MEADOWLAND - UNILIVER FOOD SOLUTIONS www.ufs.com
STARFISH GREATHEARTS FOUNDATION www.startfishcharity.org
CARESSE MARINE www.wildekrans.com CHALMAR BEEF www.chalmarbeef.co.za DARLING SWEET www.darlingsweet.co.za ELBA www.elba.co.za FLEUR DU CAP www.fleurducap.co.za
MEZE www.meze.co.za MONTAGU DRIED FRUIT www.montagudriedfruit.co.za NUTRIBULLET www.nutribullet.co.za RANDOM HOUSE STRUIK www.randomstruik.co.za
THE CAPITAL HOTEL GROUP www.thecapital.co.za UKUVA IAFRICA www.ukuva-iafrica.com VOVO TELO www.vovotelo.com WILLOW CREEK www.willowcreek.co.za WILDEKRANS WINE ESTATE www.wildekrans.co.za
FOODIES www.foodiesgroup.co.za
SAMARA PRIVATE GAME RESERVE www.samara.co.za
WINDERMERE CIDER www.windermerecider.co.za
FRANCOIS FERREIRA ACADEMY www.francoisferreira.com
SANCTUARY RETREATS http://www.sanctuaryretreats.com
WOODVIEW WAGYU BEEF www.wagyu.co.za
HELLMANN'S - UNILIVER FOOD SOLUTIONS www.ufs.com
SHAUN THE COFFEE GUY shaunthecoffeeguy.blogspot.com
WWF SASSI www.wwfsassi.co.za
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Recipe index
A
K
Amaretto Bread & Butter Pudding 105
Khoi vegetable bake veld vegetables and
B Basic beef potjie 92
goat’s cheese bake, served with buttermilk and buchu sauce 29
Bobotie 42
M
Boerewors and Blue Cheese Soufflé 17
Mieliepap and Cheddar Fritters 18
Black mussel, saffron & fennel soup 114
Milk tart 78
C
Milo cupcakes with a Nutella filling and strawberry buttercream icing 101
Cape Malay Koeksisters 76
Milo “Stokbrood” 103
Cranberry, White Chocolate, macadamia oat
Modern samp & bean stew 41
biscuits 87
D
N North African Party Couscous 19
Dark Soy Bread 106
Nyama Choma 64
G
P
GINJA Boozisters 76
Peanut butter Pinwheels 107
Grilled Ostrich Fillet with Sundried Tomato
Pina Colada Pie 83
Pesto and Rosemary Hollandaise 06 Guava ice cream with a twist 52
I Irio 65 Italian Olive Bread 111
R Rack of Lamb with Denningvleis Sauce 39 Roasted butternut quiche with caramelized onions, sharp white cheddar and sage 82
S Snoek Terrine 15
T Tamatiebredie 40 Thai coconut peanut soup 84 Traditional Koeksisters 75
W Warm pork and orange salad with a mustard dressing 98
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