Food Magazine - September 2021 - Issue 15 by Independent Media Digital Magazines

FOOD ISSUE 15 | SEP 2021

A CELEBRATION OF SOUTH AFRICAN CUISINE

Inside... FROM THE EDITOR INDIA’S FLAVOURS & SPICES

PAP CRUST: VERSATILE AND DELICIOUS

CHEF SIPHO TALKS BOOKS

ALL HAIL THE VETKOEK

BRAAI HACKS WITH CHEF BENNY

SHOP VINOFOMO WINES

WHETHER you call it Heritage Day or Braai Day, September 24 is a special day for South Africans. It’s when we celebrate the beauty of our different cultures and also our diversity. Two years ago I celebrated Heritage Day in China and when I was asked what it was about, I explained just how much of a cultural melting pot South Africa is and how, on a good day, we all enjoy celebrating each other’s cultures. And one way of doing that is through the food. I learnt a lot during that trip. I saw how Chinese people were proud of their culture. It was during the Mid-Autumn Festival and there were mooncakes everywhere. The friends I made urged me to try out their food, and since we were in rural China, I knew that it would be the most authentic food and flavours. I came back from that trip with a renewed sense of appreciation for South Africa’s cuisine and what we have offered to the world. No one does firegrilled meat like us. Our food, as the Gen Z kids say, pops sauce and oozes flavour. And that’s what we have in this month’s FOOD magazine, which is all about celebrating South African cuisine. From braai tips and spring recipes using home-grown ingredients, to vetkoek and pap crust, this is an issue that’s filled with interesting food stories and recipes. Plus, we have details on the new Loot wine store, which allows you to purchase the best South African wines online. Let’s Get Cooking!

Buhle

@Buhlebonga

The cultural importance of food LUTHO PASIYA SOMETIMES, many of us enjoy food that would not be typically served in our households. For instance, you may desire Italian takeaway during the weekends or may visit your local restaurant for a buffet during the week. What most of us do not realise is that the food we eat has a lot to say about their cultures. The connection between food and culture is a lot stronger than most of us think. We eat many types of food, not thinking much of it. But when we do, we usually have warm, fond memories of, perhaps, our grandparents or parents cooking our favourite dish after we had a bad day at school. Whenever I devour umngqusho (samp and beans) or umvubo (dry pap mixed with maas), I always think about my dad, and how he makes these dishes so delicious. I think about all our memories in the kitchen helping him make the food. For such reasons, plenty of dishes hold immense personal value to us.

Food connects people

When you think about it, back in the days of our forefathers, eating alone was never something normal. Families and friends would gather together to eat.Even in my generation it was something that was still existent. But, today, with the way technology and work culture create physical isolation, eating alone is much more common but, even so, people seek out others to enjoy a meal with – to connect with.

Ingredients are very important

To really understand a culture’s cuisine, one has to take a peek at what they can find in local markets or shops. Ingredients tell us so much about people’s lifestyles and needs. A region's climate also plays a role in the supply of certain ingredients. This way, every culture manages to establish its own flavour profile.

Food creates beautiful memories

Because we apply so much emotional importance to food at the moment, it only makes sense that it would also become an important part of our memories. Experts reveal that humans recall memories more easily and clearly when they are attached to a physical sensation as well as an emotional experience.

India’s flavours & spices have enriched the world SACHA VAN NIEKERK EVERY region in India has its distinct delicacies and styles of cooking. But when it comes to curry, there’s a technique called tempering that’s widespread. This consists of the complex layering of dry roasted spices blended together before being braised in oil with onions, ginger, garlic and chilli. This liberates pungent aromatics, while other compounds in the mix mingle to enhance warm notes.

Unfortunately, to the untrained palate this level of sophistication in cooking may go unnoticed and under-appreciated. This was at least the case for American syndicated humour columnist for The Washington Post, Gene Weingarten. Last month, he penned an article titled: “You can’t make me eat these foods”. In it, he systematically picked apart various foods he cannot seem to stomach that included blue cheese and

hazelnuts. On the list, he also included Indian food. “The Indian subcontinent has vastly enriched the world, giving us chess, buttons, the mathematical concept of zero, shampoo, modern-day non-violent political resistance, Snakes and Ladders, the Fibonacci sequence, rock candy, cataract surgery, cashmere, USB ports ... and the only ethnic cuisine in the world insanely based on entirely one spice,” Weingarten wrote.

A range of spice ble nds can be layered to fo rm curry powder. The pulve risation of spices is also often used to create a unique ble nd that is specially put tog ether for a particular dish.

His controversial words fell below a rather apt illustration depicting him as an adult baby in a high chair with a bib on. Although the column is meant to take on some form of wit and sarcasm, many felt it seriously missed the mark and exposed the two-time Pulitzer winner for being ignorant and having a gravely misinformed understanding of what spicing entails. To say Indian cooking makes use of one spice is factually incorrect, although it seems Weingarten has the impression that curry powder is a spice of its own. From the vanilla bean-studded custard croissants displayed in Parisian bakeries to the tonguetingling biltong eaten on safaris in Africa, India is most likely to thank for every flavourful morsel as it contributes about 75% of global spice production. The Journal of Ethnic Foods states that, sourced from various parts of plants including the bud, bark, root, flower and fruits, 50 out of the 80 spices grown in the world are from India,

many of them native. To make a curry powder, whole spices are toasted to release some of the oils, making the blend more fragrant. Select spices are chosen to marry together unique flavours that suit various dishes. Once cooled, the spices are finely ground into a powder or pounded into a paste that is usually prepared fresh. Model, author, activist and host of Top Chef and Taste the Nation Padma Lakshmi was one of the first celebrities to respond to Weingarten’s column via Twitter. “Is this really the type of coloniser ‘hot take’ the @washingtonpost wants to publish in 2021 – sardonically characterising curry as ‘one spice’ and that all of India’s cuisine is based on it? “For generations, people have slung racist insults about the ‘stinky’ foods of immigrants: Italians with garlic, Irish with cabbage, Koreans with kimchi and, yes, South Asians with curry. It was never funny,” she wrote. “What’s puzzling is that editors and copy editors let his words

through. Does The Post still have so little diversity among editors that this mini-screed raised no red flags?” In response to the backlash he received on the piece, Weingarten was quick to defend himself. “Took a lot of blowback for my dislike of Indian food in today’s column so tonight I went to Rasika, DC’s best Indian restaurant. Food was beautifully prepared yet still swimming with the herbs & spices I most despise. I take nothing back,” he shared in a now-deleted tweet. In South Africa, a lot of our favourite cuisine is uplifted with a tangy side of chutney to take flavours to the next level. The roots of chutney date back as far as 500BC in India when bottling fruit and veggies with vinegar, oils and spices could help prolong the shelf life of perishables. This style of preparing the ingredients was brought back to the Romans and British after their trade encounters with South Asia. Now these flavourful sauces add flavour globally.

FRESH AND DELICIOUS SPRING RECIPES With a chill still lingering in the air, this hot and hearty Chicken and Cauliflower Curry is the perfect transitional dish as we move from winter to spring. SACHA VAN NIEKERK Ingredients: 4 tsp coconut oil 2 onions finely chopped 2 garlic cloves chopped garlic Knob of freshly grated ginger 4 chicken breasts sliced into chunks 2 cups cauliflower florets about half a small cauliflower, 2 tsp garam masala 2 tsp smoked paprika 1/2 tsp cumin seeds 2 tsp coriander seeds 400ml full fat coconut milk 1/2 tube of tomato purée Salt and pepper to season. Method: In a large pan, fry the chopped onions in coconut oil over medium heat for 10 minutes and then add the chicken. Fry the chicken, just until brown. Doesn’t have to be fully cooked and do not overcook. Add the cauliflower until the edges are crisp and golden brown. Add the garlic and ginger and cook for 5 minutes. Add the spices, coating the chicken and cook for 2 minutes to release the flavours.Add the coconut milk and tomato purée and stir in. Season with salt and pepper to your own taste. Simmer on low heat for 20 minutes until the chicken is cooked through and the sauce has thickened. Serve with turmeric rice and parsley. | By @eating_with_h.e.r

Grapefruit and green olive salad Citrus freshness, earthy olive oil and a tangy but sweet vinaigrette, this salad is spring in a dish. Ingredients: Salad 3 grapefruits 1 cup large green olives, pitted 1 cups baby spinach leaves 1/2 cups microgreens, like mizuna, radish or pea shoots 70g pistachios, roughly chopped Honey Vinaigrette 2 tbs Rockabee honey ¼ cup apple cider vinegar ½ cup grapefruit juice 1 tsp Dijon mustard Salt and freshly ground black pepper, to taste ¼ cup olive oil Method: Cut the ends off the whole grapefruit. Using a sharp knife, cut down between the peel and the flesh of the fruit, following the curve of the fruit to remove the skin. Trim away any stray pith on the exterior fruit. Holding the grapefruit, find the membrane that divides the segmented fruit. Slice down between each side of the membrane, releasing the slither of flesh from the middle. Be careful not to squeeze the rest of the fruit too hard as you go, so that the other segments stay juicy. When all the segments have been removed, squeeze the remaining juice from the leftover core, and reserve for the vinaigrette. Remove the stones from the olives and slice them into quarters. Wash the greens and pat dry with clean kitchen paper. Mix together the honey, vinegar, reserved grapefruit juice, mustard in a glass jar or small bowl. Season to taste with salt and freshly ground black pepper. Add the olive oil last, and whisk together or place the lid on the glass jar and shake vigorously until emulsified. Arrange the grapefruit segments on a platter, or shallow bowl with the olives, greens, and microgreens. Drizzle over half the dressing and sprinkle on pistachio nuts. Leave to infuse for a few minutes before serving.

CHEF SIPHOKAZI MDLANKOMO TALKS ‘HEARTY HOME FOOD WITH SIPHO’ She wants to make African food gourmet so that it can appeal to other people while retaining its authentic LUTHO PASIYA SOUTH Africa fell in love with Siphokazi Mdlankomo in season three of MasterChef South Africa. A domestic worker at the time, she proved her capability in the kitchen and made it to the top two stages of the competition. With a full range of cooking abilities and experience to make any home cook a little jealous, Mdlankomo is a fountain of knowledge and has a love for cooking that is an inspiration to all who watch or follow her. Mdlankomo’s love for cooking started at an early age under the guidance of her mother and grandmother, her fondest memories being helping and watching her mother bake scones on a three-legged pot on an open flame. Mdlankomo’s experience with MasterChef helped her skills, and she learnt about patience, creativity and respect for every ingredient. After the successful release of her first cookbook, My Little Black Recipe Book, published in 2016, she has brought out her second, Hearty Home Food with Sipho, which retails for around R375, and is available at all good bookstores. The new book offers easy, affordable recipes to suit all

HEARTY HOME FOOD WITH SIPHO Available at loot.co.za

palates. Mdlankomo keeps things simple with flavouring – herbs, marinades, sauces, dressings; hearty and wholesome – soups, bread, pasta, traditional feasts; light but flavoursome – fish, calamari, sides, salads, vegetarian dishes; finger foods and snacks – easy and tasty; and sweet treats – cakes, bakes,

puddings and sweets to spoil family and friends. She was approached by her publisher, Lindy Samery, in 2019 but because of the lockdown the release of the cookbook took longer than expected. “My book is inspired by the everyday lives of simple people who love simple things in life. This book is totally different as it teaches people who are home cooks simple ways of cooking and how to make meals using just pantry ingredients,” said Mdlankomo. With September being Heritage Month, we asked her to share some of her favourite cultural delights. In a recent interview on African cuisine, she bemoaned the fact that because African cuisine is interesting, people take it for granted. “We should start learning how to make our African food gourmet so it can appeal to other people but still keep that African taste. “We need to put African cuisine to an international standard so people can see it as one of the best cuisines the world has, and modernise it; people need to start believing in African food and the only way is to keep African food on trend,” said Mdlankomo.

TRIPE

Serves: 6 Ingredients: 500 g tripe, cleaned, fat removed, and cut into pieces Water to cover the tripe 2 tbsp salt 2 bay leaves 1 tbsp vinegar 1 onion, roughly chopped

UMNGQUSHO NAMATHABO

Method: Place the tripe in a large heavy-bottomed saucepan or pot, and add enough water to cover it. Add the salt, bay leaves, vinegar, and onion. Cook for 4 hours over moderate heat until the tripe is soft and tender. Serve with samp or any traditional or modern pap dish, for example, pap couscous.

Serves: 6 Ingredients: 1 kg samp and 2 cups sugar beans, soaked overnight 1 kg meaty beef bones, rinsed 1 onion, peeled and chopped 3 cloves of garlic, sliced 3 tbsp oil Salt and pepper to taste 2 litres boiling water Method: Remember to soak the samp and beans the night before!

Drain before using. Preheat the oven to 200 °C. Place the bones, onion, and garlic into a roasting pan. Drizzle with oil and season with salt and pepper. Roast for 30 minutes. Place the samp and beans, as well as the roasted beef bones, onion, and garlic, into a large heavy-bottomed saucepan. Add the boiling water and cook, covered, over moderate heat for 1 hour until the samp and beans are cooked. Serve with Umleqwa.

VIWE NDONGENI-NTLEBI

HERITAGE MONTH: HACKS TO MAKE DELICIOUSLY HEALTHY MEALS

AVOCADO BRAAI SALAD

Some people may be looking for a cheat meal on their braai day. But that doesn’t mean that healthy meals should be sucked out of the window. This side is one of the perfect ways to stay healthy without feeling like you are eating rabbit food. This salad is vegan and gluten free. Serves: 4 – 6 Ingredients: ¼ cup honey ¼ cup cider vinegar ¼ cup poppy seeds Salad ingredients 1 red onion, sliced

6 ripe avocados, peeled & sliced 2 naartjies, broken into segments 100g caramelised pecan nuts Method: Make the dressing by combining all the ingredients in a screw top bottle and shake to combine. In a small bowl marinate the red onion for 5 – 10 minutes in the dressing. Arrange the avocado on a platter, with the naartjies and nuts, pour the dressing and marinated onions over the salad. Serve immediately. Recipe from South African Avocado Growers’ Association.

CHICKEN FEET BY NOMFUNDO MCOYI This is a dish that brings back strong memories of her grandmother, who used to prepare a similar dish whenever the family came to visit. Mcoyi finds that through this dish she not only relives her childhood, she passes those memories on while creating new ones with her children and family. Chicken feet have been loved by many South Africans over the years, but in recent years there has been a growing trend of using them as low calorie snacks. This trend has been made popular by many social media users who post chicken feet recipes on Keto and banting groups as inexpensive snack options.

Ingredients: For chicken feet 1kg chicken feet 2 onions, finely chopped 2 tbs olive oil 2 tbs chicken stock 1tsp curry powder 1tsp turmeric 1tsp garam masala 1tsp paprika 3 tbs Worcestershire sauce 1 cup of water

BACON, VEG AND PAP SKEWERS (MAKES 12) Ingredients: Chicken stock 2ml salt 330ml maize meal 125ml chopped fresh parsley 1 red pepper, cubed 1 red onion, cut in wedges 6 baby marrows, sliced in 1cm rounds 400g smoked pork rashers, cut in cubes 30ml olive oil, for brushing salt and pepper

Method: In a pot, bring the chicken stock and salt to the boil. Whisk in the maize meal until smooth, add the parsley and cover. Simmer for 30 minutes, stirring occasionally. Allow to cool before rolling into balls. Thread onto skewers with the prepared vegetables and pork rashers. Place on a baking tray, brush with olive oil and season with salt and pepper. Roast in a preheated oven at 180°C for 20 minutes until bacon is cooked. Serve immediately

Method: Heat the oil in a large saucepan and fry onions until brown. Add dry ingredients – curry powder, paprika and turmeric. Add chicken feet, chicken stock and Worcestershire sauce and combine. Allow to fry for 2 – 3 minutes. Add a cup of water and boil for 35 – 45 minutes.

AMAGWINYA WITH AVOCADO, BACON, AND CHAKALAKA Makes: 8 Ingredients: 250ml lukewarm water 1 x 10g packet instant yeast 500g cake flour 5ml salt 30ml sugar About 2 litres vegetable or canola oil, for frying 1 ripe avocado, peeled and stoned 200g bacon, optional 45-60ml chakalaka Method: Pour the lukewarm water into a small jug and sprinkle over the yeast. Leave the mixture for a few minutes until foamy. In a large bowl, combine the flour, salt, and sugar. Pour in the yeast liquid and stir to combine. If the dough is very stiff, a little more water may be required. Add lukewarm water to the dough in small amounts, mixing after each addition, until a soft but not sticky dough forms – similar to bread dough. Place the dough in an electric mixer and use the dough hooks to knead, until the dough starts coming away from the sides of the mixing bowl and has a slightly glossy, smooth surface. If you don’t have an electric mixer, knead by hand, until the dough forms a smooth ball with a slightly glossy surface, about 15 minutes. Cover the dough with a damp cloth or plastic wrap that’s been brushed with oil. Leave in a warm place until the dough has risen and doubled in size, about an hour. Just before you start frying the dough, cook the bacon in the oven or in a frying pan, drain on a paper towel. Set aside while frying the amagwinya. Brush your hands with a little oil and roll the dough into medium-sized balls. Heat the oil in a large pot or deep heavybottomed pan over medium heat. To determine whether the oil is ready, drop a small piece of dough into it. The oil is hot enough when the dough immediately bubbles and rises to the surface. Fry the dough in batches, turning often until they’re golden brown, about 6 minutes a side. Remove from the pot with a slotted spoon and place on a paper towel to remove excess oil. To serve, cut the vetkoek in half and fill with slices of avocado, a couple of bacon rashers, and a few dollops of chakalaka.

ALL HAIL THE VETKOEK LUTHO PASIYA

Fo o

d b e y v o loca l t s o ls m s d

LUTHO PASIYA

Through a consumer survey, respondents were asked to identify products they see as quintessentially South African BILTONG, Ultra Mel custard, and Lay’s potato chips – these are just a few surprising foods South Africans say they love, that are most closely tied to their heritage. Through a consumer survey, respondents were asked to identify products they see as quintessentially South African, and the majority of respondents connected these products to their heritage. The study, conducted by Game stores, found that most South Africans are choosing food, beauty, and household products that tie back to their experiences as children. Most respondents agreed that the traditional braai is how they enjoy celebrating and spending time with family – across demographics and age

groups. Some respondents said they cook over the fire every weekend, while some kept this practice for special occasions only. Asked about the food products that really present them with a taste of home, below were the findings. Biltong Koo baked beans Ultra Mel custard Amarula Cream Liqueur Nik Naks Also featuring were Castle Lager, Lay’s potato chips, Peppermint Crisp, Fritos and Flings. The survey revealed that as an accompaniment to any meal, South Africans vote All Gold (76%) and Aromat (71%) as their most loved items, followed by chakalaka (67%) and Mrs Balls

Chutney (65%). Stoney Ginger Beer was identified as the most popular drink for celebrating Heritage Day – interestingly, most loved by those in the Free State and Northern Cape – followed by Oros and Amarula Cream Liqueur. Respondents from KwaZuluNatal, Limpopo, Mpumalanga, Free State and North West were most likely to enjoy traditional umqombothi as part of their celebrations. One the results of the survey, Katherine Madley, says SA is a country steeped in heritage and culture, from so many different backgrounds. She says it is so interesting to see people from across the country come together to agree on their love for these products.

EVER WONDERED WHAT YOU CAN DO WITH YOUR PAP CRUST? LUTHO PASIYA

Celebrity chef, Zanele van Zyl brought back joyful memories for me last month as she shared one of the ‘unusual’ breakfast meals, pap crust served with coffee. IT IS unusual because not so many people indulge in it – even those who do – don’t have it every day. “The nice thing about having uphuthu for dinner, you know your breakfast is guaranteed. Senidlile Kodwa (have you eaten yet)?” she wrote. Not only did it delight me, but many others too. This ‘breakfast of champions', as it is called, is how some people grew up. Many claim it is a meal for the poverty-stricken, but

that is not true. I was raised in a middle-class home, and I enjoyed this meal. It’s been a very long time since I had it, but I would not mind having it again. Intshwela, as we call it in Xhosa, can be enjoyed with coffee, tea, or milk – but I enjoy it with sweetened water (umbhubhudlo). What I enjoyed with coffee or tea growing up is actually the crust from umbhako (Xhosa pot bread). My cousins and I would

wait until the late hours for the elders who baked the bread to finish, so we could have the leftover crust from the pot while it was still hot. We would have the bread crust with butter or jam. The more burnt – the crunchier – which is what we enjoyed – the crunchiness. Whether you have once eaten pap crust or not, we think you should try these simple yet delicious ideas we have gathered for you.

PAP & PILCHARD TART Ingredients: Pap crust 3 cups water 1tsp salt 1 cup maize meal 30ml butter 1 tbsp chopped fresh parsley ¾ cup grated cheddar cheese 2 egg yolks Pilchard filling 2 onions, chopped 1 can (425g) pilchards in tomato sauce, drained Flaked salt and freshly ground black pepper 5ml dry mixed herbs 4 tomatoes, thinly sliced 3 eggs 250ml milk

Try having pap crust with tea. It tastes like bread crust. Yumm....

Method: Preheat the oven to 200 degrees C. Grease a 22cm pie dish. To make the crust; bring water to a boil, add salt, stir in a maize meal and cook over low heat, stirring constantly for about 5 minutes until it thickens. Remove from heat and mix in butter, parsley, ½ cup cheese, and egg yolks. Spoon into a pie dish and line base and sides neatly, bake uncovered for about 30 minutes or until crisp and golden. To make the filling: In a bowl mix together onions, pilchards, herbs, salt, and freshly ground black pepper. Spread mixture onto warm pie crust base and top with sliced tomatoes, sprinkle with remaining cheese. Mix eggs and milk and pour over tomatoes. Lower oven temperature to 180 degrees C, bake the tart in the oven for 25 -30 minutes until set. | Recipe by Ace.

EXCLUSIVE TIPS

BRAAI TIPS FROM A MASTER Can you host a budget braai? Lutho Pasiya chats to ‘Ultimate Braai Master’ judge Chef Benny Masekwameng

HERITAGE Day is about celebrating our diversity and everything that makes us proudly South African. In fact, a few years ago, Heritage Day was also coined National Braai Day. And, what could be more South African than a braai? Whether you call it braai or shisanyama or ukosa, it is in our blood. It is around the braai that we celebrate our unity as a country, we celebrate

our family, our friends and of course great food. But, during these extraordinary times, our budgets might be a little tight, Chef Benny Masekwameng, who is a judge on The Ultimate Braai Master and a BIC brand ambassador, has given us the right tips on how to braai on a budget this Heritage Day; from the presentation set up of your meals to the sweet treat that we all look forward to at the end of every luxurious meal.

BRAAI HACKS TO CELEBRATE HERITAGE DAY PRESENTATION IS KEY

For a breathtaking display, create a platter with the available spread you have. Layout the products on a wooden board or an oven tray. To enhance aesthetics, simply cut and grill some veggies and add them to your layout. Voila! You’ll be ready to set and present your meal.

PREMIUM TASTING MEAT

Chef Benny advises that the simplest way to get premium-tasting meat without paying the price is to buy beef chuck. For a quick braai, simply ask your butcher to cut it into thin slices and all that's left is for you to quickly braai it. But if you have time, braai it whole, low and slow.

THE JUICIEST MEAT ON A BUDGET

Getting the juiciest braai meat ever is simple. Chef Benny shares a fouringredient hack for the best braai meat. Add and mix tomato sauce, soy sauce, fruit chutney, and olive oil. Once mixed, add and massage onto your meat.

DON’T FORGET THE SIDE DISH

A South African favourite for a braai is the potato salad as a side dish. Here’s a trick to make it even tastier: slice your par-cooked potatoes and toss them in a hot pan with olive oil. Add some salt and pepper, then lower your heat and add in your sliced onions. Allow your onions to caramelise slowly to infuse with the potatoes, and that will give it a delicious flavour.

WRAP IT UP

We all know that great meals end with a delicious dessert. Chef Benny believes this trick will help you add that last punch to your guests' braai experience. All you need is some fruit and your fire. Grill your fruits on the stand and once they are ready, serve them with either ice cream, cream, or custard.

SOUTH AFRICAN FONDUE

Another method to cater to those with a sweet tooth is to make a so-called South African Fondue. All you need is a small pot that can be placed at a low heat section of the fire. Toss in a few chocolate pieces and melt them in some cream in the pot. Grab your fruit skewers or some marshmallows on a stick, gather your guests around the fire, dip, and enjoy!

CLICK, SHIP AND SIP WITH VINOFOMO ON LOOT much focussed on meeting the needs of wine lovers … not wine snobs! At vinoFOMO we believe that wine is for all to enjoy – no matter where you’re from or where you’re going to.” Greg Le Roux, CEO of loot. co.za, added: “We are delighted to partner with vinoFOMO to deliver a diverse wine offering to our existing customer base. “We are always proud to support home grown South African brands and products, to this end we are delighted to connect our celebrated wine estates with our audience. We look forward to the journey ahead with Andrew and team”.

NG WINES KLI R A

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Delicious desserts for Heritage Day

APPLE PIE SAMOOSAS

Ingredients: 2 cooking apples , peeled, cored and chopped 50g caster sugar 1 tsp ground mixed spice 50g sultanas 4 sheets filo pastry 25g low-fat spread, melted Method: Heat oven to 200C. Place the apples, sugar, mixed spice and sultanas in a saucepan with 2 tbsp water and cook, covered, for 6 mins or until the apples are soft, stirring once or twice. Tip into a shallow dish and spread out to cool slightly. Cut the sheets of filo in thirds lengthways, then brush lightly with the melted spread. Place a spoonful of the apple filling at the top of each strip, then fold over and over to form triangular parcels. Place on a baking sheet and bake for 15-20 mins until crisp and golden. Serve with low-fat yoghurt, if you like.

ROSE BURFI PUDDING (SERVES 8-10) Ingredients: 1 litre of milk 250ml full fat milk powder 30ml china grass or agar agar powder 45ml sugar 30ml custard powder 3ml ground cardamom 385g tin of condensed milk 155g tin of cream 5ml rose essence colouring coloured flaked almonds Method: Remove 250ml of the milk and mix together with milk

powder, china grass powder, sugar and custard powder. Put the remaining milk in a pot and bring just to the boil. Slowly add to the milk powder mixture, then return to the stove and stir over a medium heat until the mixture boil and thickens. Remove from the heat and add the cardamom, condensed milk, cream, essence and colouring. Mix well. Pour into a mould or serving dish and refrigerate overnight. If in a mould, then unmould onto a serving plate and decorate with almonds. Serve with extra cream if desired.

Homemade beef stew and steamed bread LUTHO PASIYA

Love traditional meals? Then you simply have to try this easy homemade beef stew and steamed bread recipe, courtesy of foodie and model, Andile Mazibuko.

BEEF STEW

STEAMED BREAD

Ingredients:

1 tbs oil 1 onion, chopped 2 bell peppers, chopped 1 large garlic clove, chopped 1kg stewing beef, cut into bite-size pieces 2 bay leaves 1 tsp BBQ spice 1 tsp paprika 1 tsp thyme 2 bay leaves 1 tomato, diced 2 beef stock cubes 1 cup sweetcorn 4 carrots, sliced Salt and pepper to taste Method: Add the oil to a large pan

and, over medium to high heat, sauté the onion, peppers and garlic until soft. Add the beef and fry till brown, stirring to coat with the onion, peppers and garlic. Once the beef has browned, add all the spices, the diced tomato, the 2 beef stock cubes, and a cup of hot water. Reduce the heat, pop the lid on the pan and cook for 1 hour. Then add the sweetcorn and carrots and cook for a further 15 minutes. Add salt and pepper to taste before plating. Serve hot with your favourite vegetables or a salad.

4 cups flour 1 pack yeast 2 tbs of sugar 1 tsp salt 500ml lukewarm water 2 tbs melted butter ¼ cup sweetcorn Method: Add all the dry ingredients

to a large bowl and mix well. Stir in the butter and then gradually add water. Using your hands, mix unntil a dough forms (the dough should not be sticky or dry). Place the dough in a clean steel bowl, cover with a cloth, and put it in a warm area for 45 minutes to prove. After 45 minutes, the dough should have risen twice its initial size. Pound it down and then add the sweetcorn and mix well. Form a ball with the dough and place in a steel bowl pre-greased with butter or oil. Place the bowl in a pot half-filled with boiling water, making sure the water does not rise above the bowl. Steam for 45 minutes before removing bread. Serve hot with the beef stew.

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