IOL
FOOD February 2022
The food we
love
Inside
q Aphrodisiacs and why we love (eating) them q Junk food and fast food: The reasons we keep going back for more q 3 tips for great biscuits q Smash Burgers 3 ways: Meat, chicken, plant-based q We love chicken wings: How to make them in three ways q Decadent desserts we feel guilty about eating q EDITOR’S CHOICE: The must-have items to make your favourite decadent food q 6 trends will define how we drink in 2022!
CONTACT US PUBLISHER Vasantha Angamuthu vasantha@africannewsagency.com EDITOR Buhle Mbonambi buhle.mbonambi@inl.co.za DESIGN Dominique Owen dominique.owen@inl.co.za PRODUCTION EDITOR Renata Ford renata.ford@inl.co.za BUSINESS DEVELOPMENT Keshni Odayan keshni.odayan@iol.co.za SALES Charl Reineke charl.reineke@iol.co.za ENQUIRIES info@anapublishing.com
FROM THE EDITOR THIS is going to sound controversial, but the villainisation of food has led to us having a toxic relationship with what we eat. Daily, we get told not to eat bread, that meat is bad for our health, milk is unnecessary and fruits have too much sugar. And yet, all the foods have nutrients that are good for us. The problem we have with food is that we are afraid to say we love it. The minute someone sees you slathering butter on freshly baked bread, there’s an upturned eyebrow, almost questioning your decision to eat it. But food is there for us to eat and enjoy. Something I realised while trying to cut down on some foods, so I don’t become overweight, is that when you deny yourself a particular food, one that is your favourite, it becomes an obsession. And we know that being
obsessed with food is not good for weight loss. We know that moderation is the trick when it comes to food. I’ve learnt that the food I love is almost impossible to give up. But I have learnt to decrease the portion size and the frequency in which I have the food. This edition of the IOL Food magazine is about the food we love and why we love it. From understanding the psychology behind our love for comfort food, to why we keep going back to junk and fast food. We have curated recipes that celebrate our favourite food, while offering tips on how to make it taste better. Stop feeling guilty about food; it’s there to be enjoyed. Yes, we do need to make better choices, but we also need to stop feeling guilty when eating our favourite food.
Buhle
@Buhlebonga
Aphrodisiacs
and why we love (eating) them LUTHO PASIYA
Watermelon salad. Pictures: Chris Collingridge
An aphrodisiac is a food, drink, or substance that stimulates sexual desire SOME dates are undeniably romantic: sunset dinners on the beach or drinks overlooking a city skyline. But do you know what can really turn the sensual energy up a notch? Aphrodisiacs. An aphrodisiac is a food, drink, or substance that stimulates sexual desire. Eating the right foods can make a huge difference to your sex life. For example, watermelon. Most people do not realise that
watermelon has been tested in a lab to help prove its relationship to sexual fulfilment. Reports reveal that besides its fresh, natural flavour, it is contains phytonutrients, one of which is citrulline, which may serves as a substitute for Viagra. It is reported that the citrulline in watermelon relaxes blood vessels and boosts nitric oxide, which can help with erectile dysfunction. Citrulline is an amino acid made
in our bodies, but getting it from foods such as watermelon help enhance its positive effects. Watermelon Salad (Serves: 8-10) Ingredients 5 tomatoes, de-seeded and chopped 800g watermelon, de-seeded and cut into chunks 1 red onion, finely sliced into rings 4 stalks of celery, sliced
200g feta, cut into cubes 100g black olives, pitted and halved 125ml chopped fresh mint Dressing 60ml olive oil 45ml red wine vinegar 10ml honey 5ml Dijon mustard Salt and pepper Method In a large bowl, combine the salad ingredients, except for the mint. Stir gently to combine. Place dressing ingredients in a jug and whisk together well. Pour the dressing over the salad and allow to marinate for 10-15 minutes. Just before serving, stir in the mint. Here are two other aphrodisiacs, courtesy of Jenni Holdsworth, the owner of Bella Rouge. Chocolate Cocoa beans contain phenylethylamine, a compound that triggers the release of endorphins, which are associated with pleasure. So yes ladies, that is why you crave it so much. Darker chocolate contains more cocoa powder. Why not indulge in a little of your favourite? Avocado Avocado is also known as the “Testicle Fruit”. With its creamy delicious flesh and suggestive shape, they are the new go-to for aphrodisiac foods. Avocado chocolate brownies Ingredients 1 large or 2 medium, ripe avocados (skin and pit removed) ½ cup pure maple syrup, honey, or agave syrup ¼ cup brown sugar 2 large eggs 1 tsp pure vanilla extract ½ tsp baking soda ½ cup plain flour ½ cup cocoa powder ½ tsp salt or a pinch of sea salt ½ cup chocolate chips or cocoa nibs Method Preheat the oven to 180°C and line a lightly greased 23cm baking dish.
In a food processor, add the avocado, maple syrup, and sugar. Blend well. Then add the eggs and vanilla extract. Mix well so that all the ingredients are blended. Make sure to scrape down the sides. Slowly add the flour, baking soda, salt, and cocoa and stir well. Turn off the processor and remove the blade. Stir in the chocolate chips using a
spoon or spatula. Spread the batter into the baking dish evenly. Bake for 25-30 minutes or until done. Test the middle of the batter with a knife or toothpick to ensure it is fully baked and that no batter sticks to the knife or toothpick. Remove from heat and let cool before cutting into squares. Recipes from IOL Archives.
JUNK AND FAST FOOD WHY WE KEEP GOING BACK FOR MORE LUTHO PASIYA
HAVE you ever wondered why we like junk and fast food so much? How after a night out or on a lazy day, we reach for our food delivery app and order a fast food meal? It probably has to do with these meals being inexpensive, tasty, and filling. They have, however, been linked to several health problems, including diabetes, heart disease, and obesity and we are a country that is sadly relying more on fast food than healthier food. Availability, convenience, cost, and flavour are some of the key reasons why petrol stations, for example, have now combined with convenience stores and people line up at counters daily for their fix of burgers and fries when it comes to fast food.
What is the difference between junk food and fast food? Junk food refers to food with extremely low nutritional value, while fast food refers to easily accessible food that can be bought quickly from restaurants or cafes. Both junk food and fast food are two types of food we buy from these places instead of eating home-cooked healthy diets. Excessive intake of fast food and junk food can increase the risk of getting diseases such as diabetes, cancers, and heart disease. By the way, not all fast foods are junk foods, but a great number of them are. For instance, a salad may be fast food but is definitely not junk food. But, the lingering question is, “Why do we keep going back for more?” Here’s why. To socialise Fast food is about more than being about just nutrition. Many of us spend money on fast food not because we need to eat out but because this is how we socialise. Fast food restaurants and cafés provide a safe, convenient place for us to meet with friends. Stress One of the factors that make us crave junk food is stress. That is why there are “comfort foods” – foods that offer comfort and calm, like chocolates, pizza, ice cream, etc. Once the cravings for this kind of food are satisfied, our level of anxiety decreases to its normal level. And this search for bliss through food becomes a habit, thereby becoming an unhealthy practice. Availability Fast food items are generally easy to find and take with you. Fries, for example, are easy to handle, so are soda drinks, which is why many of us eat fast food. It is just so handy.
It can be found at almost any convenience store or supermarket. Fast food fuels our memory Do you know how you like to watch the same movie or your favourite television show over and over again? Well, the same rule applies to fast food. Neuroscience studies have shown that much of the pleasure induced by eating food is tied to memory. Of course, flavour and taste are factors, but fast food is designed to give you the same food experience
each time you eat it. Fast food provides you with the perfect comfort food. It’s appetising We tend to associate the colour of stuff with its health level. Since ancient times, humans have come to associate brightly-coloured foods with something that contained many calories and strengthened their immune system. Think about it, why does a bright red apple appeal to us more than a pale one?
Tips for great biscuits Few things give us the joy of freshly baked biscuits DORIE GREENSPAN
WHETHER you call them cookies or biscuits, few things give us the joy of freshly baked biscuits. To get the perfect batch of biscuits every time, here’s what you need to know. Make sure your baking powder is fresh All the drama of biscuits is in the puff, which comes from baking powder. Start with cold ingredients Cut the butter, then pop it back into the fridge while you get the dry ingredients ready and preheat the oven. Don’t worry about being neat When working the butter into dry ingredients, use a pastry blender or your fingers – rub, squish, press, but stop before you have a perfect blend.
ICED RINGS (Makes 30-40) Ingredients 250g butter 250ml castor sugar 2 extra-large eggs 750ml flour ICING 300g icing sugar Water to mix Assorted food colouring Method Preheat oven to 180°C. Cream the
butter and sugar well. Add the eggs one at a time, beating after each addition. Sift in the flour, mixing to make a stiff dough. Lightly flour a work surface. Roll out the dough until it is 5mm thick, then press out 7cm circles, rerolling trimmings as needed. Press out a 2cm circle from the middle of each larger circle. Put the rings on a baking sheet and bake for 12 minutes or until lightly golden. Cool for 3 minutes and then transfer to a wire rack to cool completely.
ICING: Sift the icing sugar into a large bowl and mix in enough water to make a thick, spreadable consistency. Put a scoop of icing into two small bowls and colour them pink and purple. Spoon into a disposable icing bag and snip off the end to make a small hole. Take each biscuit and dip it into the white icing, allowing the excess to drip off. Place on a rack and drizzle with either the pink or purple icing. Allow to set before storing.
CHOCOLATE OATIES (Makes 16) Ingredients 250ml self-raising flour 300ml brown sugar 250ml oats 2ml bicarbonate of soda 125ml chocolate chips 125g butter 15ml golden syrup Melted chocolate,for drizzling Method Preheat oven to 180°C. Lightly grease two baking sheets with non-stick baking spray. In a big
bowl, mix together flour, sugar, oats, bicarb and chocolate chips. In a small pot, melt the butter and golden syrup. Add to the dry ingredients and mix. Roll the dough into 16 balls, arrange on the baking sheets, spaced apart, and squash down slightly. Bake for 15 to 18 minutes until golden. Remove and leave to cool slightly on the tray before transferring to a cooling rack to cool completely. Drizzle the melted chocolate over the biscuits.
THE GOURMET BURGER FOR ALL DIETS
PLANT-BASED GOURMET BURGER Ingredients 4 plant-based burger patties, defrosted 30ml of oil for cooking 2 slices of vegan cheese 1/2 a small red onion, sliced thinly 1/4 cup shredded lettuce 2 dill pickle slices 4 large fresh buns, toasted Sauce 1/2 cup vegan mayonnaise 1/2 tablespoon sweet relish 2 teaspoons dill pickle relish
LIFESTYLE REPORTER
RED meat lover. White meat eater. Or plant-based, there’s no reason you can have the bets gourmet burger. However, it’s important to note that the type of patty used is still central to making that juicy burger. Although readymade patties are available from supermarkets and butcheries,
1 teaspoon sugar 1/2 a small onion, diced 1 teaspoon white vinegar 1 teaspoon tomato sauce 1 small pinch of salt Method For the sauce Mix the sauce ingredients in a small bowl. Cover and refrigerate for an hour before serving. The burgers Heat 30ml of oil on high in a nonstick pan. Add the defrosted burgers
home-made always rules and a good quality mince with your own seasonings always comes up tops. Whether you are making beef, chicken, fish, or vegetarian patties, make sure that you use quality protein and then add the appropriate seasonings depending on your choice. Here are our three favourites that suit most dietary requirements
and reduce to medium heat. Fry for 9 minutes, turning occasionally Assembly Lightly toast two bottom buns. On the bottom bun, add 1 tablespoon of the sauce, red onion slices, 1/4 cup of shredded lettuce, the dill pickle slices, vegan cheese, and one burger patty. Place the other bottom bun on top, and top it with the same items mentioned above, but no cheese or pickles. Top with the remaining bun on top and devour! Recipe Courtesy of Fry Family Food Co.
SALMON BURGERS WITH WASABI MAYO (Makes 4) Ingredients 400g skinless salmon or trout fillets, coarsely chopped 1 bunch of spring onions, roughly chopped 125ml dill 10ml grated fresh ginger grated lemon rind and juice of 1 lemon salt and pepper 250ml Panko breadcrumbs 125ml creamy mayonnaise 10ml-15ml wasabi olive oil, for frying wholewheat rolls, to serve 1 avocado, sliced pickled ginger Method Place the salmon, spring onion, dill, ginger, lemon rind and juice in the bowl of a food processor and pulse a few times until the mixture is combined but still chunky. Transfer to a bowl. Season with salt and pepper and mix in the breadcrumbs. Divide into 4 equal portions and shape into patties. Transfer to a plate, cover and refrigerate for 30 minutes. Combine mayo and wasabi and refrigerate until needed. Heat some oil in a pan over high heat and fry the patties for 2 minutes a side. Arrange on wholewheat rolls with avocado slices, wasabi mayonnaise and pickled ginger.
CHEESE-FILLED BEEF BURGERS (Makes 4 large or 8 medium) Ingredients 15ml olive oil 1 onion, finely chopped 5ml chopped garlic 1kg beef mince 10ml garlic salt 2ml black pepper 10ml smoked paprika 10ml dried oregano a pinch of chilli flakes 30ml BBQ sauce 60ml Worcestershire sauce 250ml fresh breadcrumbs oil, for frying Hamburger buns, lettuce, sliced tomato, sliced onion and gherkins, for serving Cheese filling 250ml grated cheddar cheese 125ml grated Parmesan 125ml chopped fresh parsley 5 spring onions, finely chopped
Method Heat the oil in a frying pan and fry the onion and garlic until soft, about 5 minutes. Allow to cool slightly, then add to the mince with the garlic salt, pepper, smoked paprika, oregano, chilli flakes, BBQ sauce, Worcestershire sauce and breadcrumbs. If making 4 large patties, divide the mince mixture into 8 balls, then shape into flat discs. Place 4 discs on a board, fill with some cheese filling, cover with the remaining discs and shape into patties. Pinch the edges together to seal. Refrigerate for 30 minutes. Heat some oil in a frying pan and fry the patties over mediumlow heat for 6 to 7 minutes a side. Serve on buns with lettuce, tomato, onion and gherkin. Serve with sweet potato chips if desired.
CHICKEN WINGS (makes 20) Ingredients 900g chicken wings (drumettes and flats) 2 teaspoons baking powder 1 teaspoon fine salt 1 teaspoon freshly ground black pepper or mixed peppercorns 1/2 teaspoon garlic powder Lemon wedges, for serving
THE BEST CHICKEN WINGS WITH SAUCES TO MATCH
SERVED whole or cut into sections; deep-fried (battered or naked), airfried, baked or grilled; flavoured with any of myriad sauces and/or spice blends – chicken wings have range. For all of the non-meat-eaters of the world, you can experiment with cauliflower florets, tofu or plantbased nuggets instead. However you choose to cook and flavour your wings, just make sure to serve them hot and fresh for maximum enjoyment. A container of ranch or blue cheese dressing on the side for dipping is always welcome, and throw in a few celery sticks or carrots to make it a meal.
Bake Low in effort but requiring an investment in time, baking can give you crispy wings with the help of a little science and baking powder. Deep-fry Though it’s perhaps considered blasphemous when it comes to wings, if you're going to deep-fry chicken, it should be breaded. Air-fry People really love them for ease and convenience. And chicken wings are at the top of the list of dishes to make. It’s quicker than baking and neater than deep-frying – a win-win.
Method Make the wings: Line a large, rimmed baking sheet with parchment paper or aluminium foil and place a wire rack inside. Add the wings to a large bowl and pat dry with paper towels. Sprinkle with the baking powder, salt, pepper and garlic powder and toss until the wings are evenly coated. Let sit for 1 hour at room temperature or refrigerate uncovered – ideally on the bottom shelf, for food safety purposes – up to overnight. (A longer refrigeration leads to crispier wings. If refrigerating the wings, bring to room temperature before cooking.) Position a rack in the middle of the oven and preheat to 230ºC. Roast the wings for 20 minutes. Flip the wings and continue to roast for 20 to 30 minutes more, until crisp and golden brown. Remove from the oven and let sit while you make the lemon pepper sauce.
GOCHUJANG-HONEY WING SAUCE Ingredients 3 tablespoons honey 2 tablespoons gochujang (Korean chilli paste), or your favourite chilli paste 2 tablespoons light or dark brown sugar 1 tablespoon soy sauce 1 teaspoon minced or finely grated fresh ginger 1 teaspoon minced or finely grated garlic 1/2 teaspoon fine salt
LEMON PEPPER SAUCE 4 tablespoons unsalted butter 2 teaspoons finely grated lemon zest plus 2 tablespoons fresh lemon juice (from 1 lemon), divided 1 teaspoon freshly ground black pepper or mixed peppercorns 1/4 teaspoon fine salt Method In a small saucepan over medium heat, melt the butter until it starts to bubble. Remove from the
Method In a small saucepan, whisk together the honey, gochujang, sugar, soy sauce, ginger, garlic and salt until combined. Set the saucepan over mediumhigh heat and bring to a boil, stirring often. Reduce the heat to low and simmer until slightly thickened, stirring occasionally, about 5 minutes. Remove from the heat.
heat, add the lemon zest, pepper and salt, and swirl it around in the hot butter for 30 seconds to infuse it with citrus and spice. Stir in the lemon juice. Using tongs, transfer the wings to a large bowl, add the lemon pepper sauce and toss until evenly coated. Transfer the wings to a platter, making sure to pour any sauce remaining in the bowl over the top, and serve with lemon wedges for anyone who wants extra pucker.
BUFFALO WING SAUCE Ingredients 3/4 cup Cajun pepper hot sauce 4 tablespoons unsalted butter Method In a small or medium saucepan over medium heat, combine the hot sauce and butter and cook until the butter has melted, about 2 minutes; whisk until combined. Pictures: The Washington Post
&Delicious
Decadent Pecan Mocha Truffles (Serves 6) Ingredients 1 cup (120g) pecan pieces 3 full sheets digestive biscuits (50g) ¼ cup (35g) coarsely chopped pitted dates 2 tbs maple syrup 1 tbs unsweetened cocoa powder 1 tbs strong-brewed coffee or espresso ½ tsp vanilla extract ½ tsp kosher salt ⅔ cup (70g) chopped dark chocolate Method In a dry medium skillet over mediumhigh heat, toast the pecans, stirring frequently, until fragrant and darker, about 3 minutes. Transfer the nuts to a plate and let cool completely. In the bowl of a food processor, combine the cooled pecans, digestive biscuits and dates and process until finely ground. Add the maple syrup, cocoa powder, coffee, vanilla and salt and process until combined. Line a large rimmed baking sheet or large plate with wax paper. Using your hands, roll the pecan mixture into 12 balls, each about 2.5cm in diameter, placing them on the wax paper as they are formed. Place a large bowl over a pot with 2.5cm or so of barely simmering water (make sure the bottom of the bowl doesn’t touch the water). Add the chocolate to the bowl and let it melt, stirring occasionally. (Alternatively, you can melt the chocolate in the microwave by warming it in 20-second intervals, stirring well between each.) Using two forks, roll each ball into the chocolate, letting any excess chocolate drip off before returning the truffles to the wax paper. Refrigerate, uncovered, until set, about 20 minutes, before eating or storing. | The Washington Post
Desserts we should feel guilty about eating (but we don’t) Chocolate and Rhubarb Tart (Serves 6-8) Ingredients Pastry 500ml flour 45ml castor sugar 5ml ground cinnamon grated rind of 1 orange 160g butter, cubed 1 egg, beaten ice water to mix Filling 250g rhubarb 45ml sugar Topping 300g dark chocolate 250ml cream Method PASTRY: Put the flour, sugar, cinnamon and rind into the bowl of a food processor. Add the butter and pulse until the mixture resembles breadcrumbs. Add the egg and enough ice water to bring the dough together.
Roll the dough out on a floured surface and use it to line a 22cm square, loosebottom quiche pan. Prick the base and refrigerate for 20 minutes before baking blind (see below) for 15 minutes. Remove the paper and beans and return to the oven until cooked. Remove and cool. FILLING: Wash and trim rhubarb to fit the size of the quiche pan. Place in a roasting pan and sprinkle with sugar. Cover with foil and bake at 180°C for 15-20 minutes until soft but not mushy. Remove and cool. TOPPING: Combine the chocolate and cream in a glass bowl and microwave on 50% power for 2 minutes, stirring frequently until melted and smooth. Arrange the rhubarb over the base of the pastry. Pour over the chocolate topping and refrigerate until set. Decorate with extra rhubarb and preserved orange curls. * Baking blind: Cover the unfilled pastry crust with baking paper and fill with dried beans and bake it to ensure the crust bakes through and retains its shape.
EDITOR’S CHOICE The must-have items to make your favourite decadent food
Milex Hurricane Air Fryer (11 Litres) R1,999 on Loot.co.za The Hurricane air fryer cooks quicker than conventional ovens, cookers or deep fryers while saving up to 70 percent of electricity. Through minimal oil usage, it allows you to have tasty meals that are healthier than conventionally deep fried meals. The heat emitted from the lamp is powerfully driven around the bowl by the fan, enduring an even distribution of heat throughout for best results.
Bennett Read Copper & Rock Pan (28cm) R472 on Loot.co.za Eating healthy can be difficult and costly, but on the flip side, the premium Bennett Read copper and rock range makes life simpler, easier and a whole lot cheaper. With
Mellerware Crema Deluxe – Plastic Ice Cream Maker R644 on Loot.co.za Imagine making your very own mouthwatering ice cream from home. Mellerware presents the Crema Deluxe ice cream maker. With 1.5L capacity you can spoil your entire family every day with a new flavour. The Crema Deluxe has a high quality plastic outer case and a detachable aluminium isolated cooling bowl. It has non slip rubber feet and a reversible thermostat built into the machine. It also has a transparent lid for adding ingredients.
a soft-grip, anti-twist, heat-resistant bakelite handle and a stainless steel base that is suitable for all hob types, this copper and rock pan makes for effortless cooking. With its strength of stone and beauty of copper, it is premium quality at an incredible value.
Sodastream Spirit Sparkling Water Maker R1104 on Loot.co.za The SodaStream Spirit Water Maker turns water into sparkling water in seconds and is designed to capture the essence of SodaStream’s original machines while incorporating a new slimmer design to fit beautifully in any modern day kitchen.
Tescoma Delicia Round Cookie Cutters (6 Pieces) R100 on Loot.co.za Excellent for easy cutting of pastry in the preparation of home-made pastries.
The trends that have transformed several existing mindsets
How we DRINK in 2022 IANS
THIS is predicted to be an amazing year for cocktail culture and creativity behind the bar along with new trends. Kunal Patel, founder and director for Monika Enterprises shares his prediction for what’s going ahead in the industry. Abv awareness Lots of us drank a bit too much in 2020 and then dried out with exceptional zero-proof cocktails. During the pandemic, lots of drinkers began to understand how alcohol really makes us feel, along with an increased awareness of the very human tendency to use booze as a coping mechanism. Riding the agave boom Tequila and mezcal are fuelling new spirit categories in the Indian market.
There are now “agaveinfluenced” spirits on the market, including whiskey aged in tequila and mezcal casks and even agave vodka. Premium brands With a rise in home consumption during the pandemic, people relished more expensive brands of wine and spirits, and become accustomed to the taste. Here to stay Since last year, the pandemic has ushered in a new-found knowledge and fondness for cocktails and spirits. Nine out of 10 millennial drinkers (88%) enjoy cocktails when they socialise. Cocktails have come a long way from being a ‘ladies’ drink. They are now enjoyed by all genders, within the age group of 18-45. The straight drinks category, though, is still governed by
mature drinkers and averages the age of 50, and is clearly gaining revolutionary momentum. Quality conscious It is demonstrated that by 2022, while 50% of the consumers would buy more of the same category of alcoholic beverages that they are consuming, 30% are expected to move to higher brands and 20% will spend on newer categories of alcohol. Calorie-conscious The “calorie-conscious drinkers” are a new subtype on the rise. Such drinkers have higher expectations than their ancestors and are trying to strike a balance between social and physiological cravings for alcohol consumption and the growing importance of body and mind health and support... Brands that can capitalise on this contradictory urge will gain market share.
