Fresh Living Winter 2022

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Issue 148 | Winter 2022

Loads of easy family recipes + 10 ways to cut your grocery bill

SAY CHEESE From everyday to luxury – there’s a cheesy recipe for you!

Hot stuff SOUTH AFRICA’S BEST-LOVED FOOD MAGAZINE

Simpleto-make curries from around the globe

WINTER 2022 ISSUE 148 R25 INCL. VAT

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THAT’S NOT ALL… Meal prep to save the day | High tea like you've never seen before | 5 gourmet ingredients you need right now | Mushroom mania: make them the hero | Best-ever chilli crisp: use it on everything! 2022/05/24 10:13

WHEN GREAT TASTE MEETS GREAT NUTRITION

IT'S GOING TO BE A NutriDay KIND OF DAY! ®

ES M

H A F R I C A’ S

AND BO

SUPPORTS THE IMMUNE SYSTEM

F O R STR

SCAN FOR MORE INFO

NutriDay®. STRONG EVERY DAY.

HAVE YOU TRIED OUR BEST RECIPE YET? NutriDay® always has your health, enjoyment and nutrition in mind. We have improved our recipe over time to deliver great taste and nutrition. We're proud to say that in 2022 we’ve launched our best recipe yet, according to feedback we've received from our consumer research - from dairy snackers just like you.

WE’VE ALSO GOT A FRESH NEW LOOK! Keep an eye out for our awesome NEW LOOK packaging, in stores now.

SOURCE OF 12 ESSENTIAL MICRONUTRIENTS NutriDay® is crafted with carefully selected added nutrients, making sure that we are choosing well for your health. It is SA’s only dairy snack with zinc to help support the immune system. ZINC

ZINC - Supports the immune system

Vit B

VITAMIN B - For a strong mind and energy

Vit A

VITAMIN A - Supports eye health

Vit E

VITAMIN E - Supports heart health

Vit D

VITAMIN D - Essential for the development of bones and teeth

It's no wonder we're South Africa's No.1**.

WE'RE DOING GOOD FOR THE PLANET TOO! NutriDay® has embarked on a programme to teach children the importance of recycling. Our goal for 2022 is to collect almost half a million yoghurt tubs and convert them into lightweight bricks to build classrooms for learners in need. As you can see, NutriDay® is actively nurturing progress in South Africa, by encouraging a healthier lifestyle supported by good nutrition.

**within spoonable dairy. Data available online: corporate.danone.co.za

Look out for our

BEST RECIPE YET in stores, now.

EDITORS LETTER

Let ’s slow down already

And just like that, we are halfway through the year and slap-bang in the heart of winter. For me, it’s a time to get comfortable and, quite literally, hide out! Yes, I do mean hiding my halfmake-upped face behind a woolly scarf, using the weather as an excuse for the failed workout session and cosying up in my PJs by 7pm as the sun sets earlier. As the pace slows down for most of us, happily the pace of whipping up some delicious dishes slows down too. And what a relief that is! There’s something about the low-and-slow moments as hearty aromas of winter favourites make their way from the

kitchen and greet you as you enter the front door – a droolworthy teaser of what’s to come. (You can bet the scent of tomato ragu is filling up my little Cape Town flat right about now.) But let’s not stop there... Nothing quite oozes comfort like a cheesy pasta in all its melt-in-your-mouth glory, so be sure to get your cheese fix on page 17. We also take deep dives into foraged fare and serve up a plate of pure umami with mushrooms (page 11), explore some global curries (page 65) and please your pocket with ways to turn six everyday ingredients into affordable family meals on page 95. And after a few weeks of hiding in those comfy sweats, you might feel the need to prove you’re still capable of dressing up – we’re all about the balanced life – so invite friends over and impress with a best-of-both worlds wintry high tea cocktail party (page 85). Get comfy, get cooking and enjoy the slower pace (don’t we all need it!) Best, LIEZL EDITOR, FRESH LIVING

PS: Now that we’re only on shelf four times a year, be sure to visit our website, pnpfreshliving.com, for loads of recipes and videos. Plus sign up to our monthly mailer (pnpfreshliving.com/newsletter) with up-to-the-minute foodie news and more!  Twitter: @Fresh_Living  Instagram: @freshliving_pnp  Facebook: @pnpfreshliving

FROM PnP’S FRESH TEAM GREENGROCER’S PROMISE We guarantee great-quality produce packed with flavour and nutritional goodness. Responsibly sourced and grown with care. BUTCHER’S PROMISE We’re proud to bring you expertly prepared, quality cuts sourced from responsible suppliers. CHEF’S PROMISE Our homestyle dishes are prepared with care daily. Fresh food made with quality ingredients from trusted suppliers. BAKER’S PROMISE We’ve perfected our methods and recipes to create breads and bakes with enhanced texture and flavour. FISHMONGER’S PROMISE Our quality seafood is responsibly sourced, always fresh, full of flavour and expertly prepared the way you like it.

PHOTO: ESTVAN VERMEULEN RECIPEEDITOR’S & STYLING: CHAD JANUARY STYLIST’S ASSISTANT: KRISTEN SCHEEPERS PHOTO: TOBY MURPHY PORTRAIT: DIRK PIETERS

Winter 2022

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EDITOR’S EDITORS LETTER RICH SHORT-RIB RAGU This is the recipe I’ll be making all winter long. It’s guaranteed to leave your home smelling like an Italian kitchen, with a touch of spice creating warmth in the dish. I recommend doing this on the stovetop when you have time, as the sauce really intensifies and develops its flavours when reduced slowly. Then serve it on pasta, mash or polenta.

PHOTO: ESTVAN VERMEULEN RECIPE & STYLING: CHAD JANUARY STYLIST’S ASSISTANT: KRISTEN SCHEEPERS

3 Tbsp (45ml) olive oil 2kg beef short ribs Salt and milled pepper

2 onions, chopped 4 cloves garlic, chopped 2 Tbsp (30ml) ground cumin 1 tsp (5ml) cinnamon ½ tsp (3ml) ground cloves 4 sprigs each fresh rosemary and thyme 1 large sachet (100g) tomato paste 1 cup (250ml) red wine 2 cans (400g each) cherry tomatoes 2 cups (500ml) beef stock ½ cup (30g) grated parmesan Starch of choice and fresh basil, for serving

SERVES 4-6 Heat half the oil in a pot over high heat, season meat and brown in batches. Remove and set aside. Heat remaining oil in the same pot and sauté onion until soft and translucent. Add garlic, spices and herbs and fry for a minute. Add tomato paste and cook for a minute or until sticky. Pour in wine to deglaze pot, then stir in cherry tomatoes and stock. Return meat to pot. Reduce heat to medium,

cover and simmer for 2½–3 hours, stirring regularly, until meat is soft. (If sauce starts to look oily or doesn’t cover meat, add ½ cup water as needed.) Remove meat and shred with two forks – it should flake easily – discarding bones and any sinew. Return meat to pot, combining with thick, rich gravy. Serve ragu on a bed of pasta, mash or polenta, topped with parmesan and basil leaves.

You can make this in a pressure cooker too, cooking on high for 1 hour. Reduce sauce until thickened and shred the meat on the side.

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Contents IN THIS ISSUE WINTER 2022 7 Feedback Write to us and win 11 Season’s eatings Mad about mushrooms 17 The big cheese Best-ever cheesy dishes to warm you up 25 Bottoms up The perfect pairing: cheese, wine, whisky! 31 Everyday easy Ultimate meal-prep guide to get you started 40 The taste test Little ones try PnP’s all-new Kidz range 42 Get inspired Our mushroom picks, events in your ‘hood, plus rainy-day recipes 50 Our modern Africa Movers, shakers and ingredients taking our continent to the world 56 Trend alert The only chilli crisp recipe you’ll ever need!

Going gourmet Six hero ingredients worth the splurge 65 Fresh Living Kitchen Fragrant curries from around the globe 72 On reflection Susan Hayden on why curry does more than just waken the senses 74 Get inspired Soup to savour, what to do with your 67 minutes, plus a chocolatey giveaway 85 Here’s the tea A winter high tea soiree like you’ve never seen before 95 On a shoestring Turn six everyday ingredients into cheap and cheerful family meals 100 Budget beater 10 ways to cut your grocery bill

102 Fashion Cool winter gear for the whole family 105 Health The lowdown on shaking therapy 108 Get inspired Tea in all its glory, the best-ever steak sauce, SA’s brilliant barista plus a game-changing giveaway 113 Recipe index This issue’s fab recipes 114 Spotlight What to read, watch and listen to this season

Homemade chilli crisp. Recipe on page 56

E AG M

COVER I

Photo: Toby Murphy Styling: Liezl Vermeulen RECIPE ON PAGE 112

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living CONTENT DIRECTOR & EDITOR-IN-CHIEF Justine Drake EDITOR Liezl Vermeulen DEPUTY EDITOR Melissa Ndlovu PNP GROUP ART DIRECTOR Liezel le Roux DEPUTY FOOD EDITOR Gail Damon MANAGING EDITOR Kelly Smith DIGITAL EDITOR: FOOD & WINE Katy Rose DIGITAL CONTENT MANAGER Aneeqah Emeran DIGITAL DESIGNER Caro Botha HEAD OF DIGITAL CONTENT Emma Odendaal ACCOUNT DIRECTOR Julia Ziegenhardt ACCOUNT MANAGER Meaghan Christians SENIOR FINANCE MANAGER Charlton Jacobs

Say it, write it and share your thoughts and ideas with us  Email: letters@freshlivingmagazine.co.za  Instagram: @freshliving_pnp  Twitter: @Fresh_Living  Facebook: @pnpfreshliving

WRITE TO US AND WIN!

FOR PICK N PAY Michelle van Schalkwyk CONTRIBUTORS Mark Antonello, Juwan Beyers, Dan Carter, Liebe de Klerk, Susan Hayden, Keenan Jacobs, Patrick Latimer, Donna Lewis, Thandi Mamacos, Cathy Marston, Toby Murphy, Toby Newsome, Samantha Page, Dirk Pieters, Anke Roux, Kristen Scheepers, Elizma Voigt, Caroline Webb REPRODUCTION Blue Ink Media

THE STAR LETTER WILL RECEIVE A R500 PICK N PAY VOUCHER. Amanda Renwick, the writer of this month’s winning letter, gets a PnP gift voucher worth R500. Email your letters to letters@freshlivingmagazine.co.za, with the subject line “Reader Letter”. Letters may be edited and don’t necessarily represent the opinions of Fresh Living’s editorial team.

Winning letter I’M LEANING INTO WINTER

EDITORIAL ENQUIRIES Tel: 021 486 7600 Email: info@freshlivingmagazine.co.za PICK N PAY CUSTOMER CARE LINE 0860 30 30 30 ADVERTISING Advertising Sales Manager: Michelle Dunn Email: Michelle.Dunn@johnbrownmedia.com

Any person using information contained in this publication does so at his/her own risk and such person hereby waives any right to action against Pick n Pay Retailers (Proprietary) Limited (“Pick n Pay”) and indemnifies Pick n Pay, its employees, agents, sub-contractors and suppliers against any claims for loss, damage to person or property, injury, liabilities, claims, sickness or death which may result from the use of such information or from any other cause whatsoever suffered either by such person or by any third party.

Fresh Living is published on behalf of Pick n Pay by: John Brown South Africa (Pty) Ltd Address all correspondence to: John Brown Media SA, PostNet Suite # 2, Private Bag X11, Mowbray 7705 Tel: 021 486 7600 Fax: 021 486 7614. © The contents of this magazine are protected by copyright and may not be reproduced without permission.

ALL PRICES IN FRESH LIVING ARE CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

Printed on recyclable paper

Fresh Living may be wrapped in recyclable plastic to preserve any inserts. Please recycle the wrapping after removing it.

WHAT’S IN OUR INBOX?

As a child, I loved winter. It was an adventure and an excuse to wear all of my clothes at once. Somehow, as I got older, I gravitated to spring and autumn, dreading the cold, dreary days of winter, wishing them away while huddled next to a heater. Winter seemed something to be endured, a punishment of sorts. This year I will have a plan to not just survive winter, but to thrive. I’m going to welcome the early sunsets and later sunrises, candlelight (probably thanks to Eskom) and hot chocolate, and just lean into winter. I’m starting my plan with exercise. Research shows that getting outside for just a 20-30 minute walk every day in winter will increase my vitamin D levels, boost my happiness levels (serotonin) and keep me fitter and more energised. My next step in the plan is to get creative. No bingeing on mindless TV – I will be drawing, writing and crafting this winter. A few diet changes should help me too. I love hearty soups and cheese-laden gratins, but this year I will try a few new ideas like skimmed or oat milk in my hot chocolate, more veggies and lentils in my stews and casseroles, and more variety in my seasonal choices. I am putting together a sleep plan as well. I love to sleep at the best of times, but I will be trying to get my circadian rhythms in sync with winter. So I will turn off the wi-fi and gadgets a couple of hours before I go to bed. I always prepare my garden for winter, so I will be doing the same for myself this year... and hopefully emerge in the spring like a butterfly from its cocoon, ready for the year ahead. – Amanda Renwick

We love hearing from you online! Comment, tweet or even DM us! Plus share your delicious Instagram snaps by tagging #FLGrams and you could be featured.

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S E A S O N ’ S E AT I N G S

FORAGED FARE

This winter we’re going wild about mushrooms! We show you how to transform these woodland wonders into global-inspired meals. Plus no fuss, we’ll do all the picking for you PHOTOS: DONNA LEWIS RECIPES AND STYLING: GAIL DAMON FOOD ASSISTANT: KRISTEN SCHEEPERS

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S E A S O N ’ S E AT I N G S

MANDARIN PANCAKES Combine 1 cup (150g) flour, 1/ -½ cup (80-125ml) boiling ³ water (add a little bit at a time), 1-2 thinly sliced spring onions and a pinch of salt, and mix to form a dough. Knead on a lightly floured surface for 6-8 minutes, until soft to the touch. Cover with clingwrap and rest for 30 minutes. Divide dough into 2 balls and roll each out to 5mm thick. Using a 9cm cookie cutter, cut out dough circles. Brush lightly with sesame or canola oil and sandwich one on top of the other (oiled sides on the inside). Roll out each pancake into a 10-12cm disc and cover with a damp cloth. Heat a thin layer of canola oil in a pan over medium heat. Fry pancakes for about a minute a side until browned. Pull each pancake apart while still hot and serve with stew. MAKES ABOUT 30

ASIAN PORK, MUSHROOM AND BROCCOLI STEW A bowl of warming goodness with spicy Asian flair. Serve with mandarin pancakes, if you like (see above). 6-8 (about 600-800g) pork rashers, cut into 3-5cm chunks Salt and milled pepper Marinade: 2 Tbsp (30ml) gochujang (Korean chilli paste) 1-2 Tbsp (15-30ml)

hoisin sauce 1 Tbsp (15ml) miso paste 1 Tbsp (15ml) sesame oil 3 spring onions, sliced + for serving Glug canola oil 1 onion, chopped 1 punnet (100g) PnP shiitake mushrooms, thinly sliced 2 cloves garlic, minced 5cm knob ginger, grated 1 cup (250ml) kimchi, roughly chopped 3 Tbsp (45ml) kimchi brine

2 cups (500ml) mushroom stock (see page 42) 2 Tbsp (30ml) cornflour mixed with ¼ cup (60ml) water to make a paste 1 packet (230g) PnP tasty stem broccoli, blanched Juice (30ml) and grated peel of 1 lime Cooked sticky sushi rice, for serving SERVES 6 Season pork rashers. Combine marinade

ingredients. Marinate pork for 20-30 minutes. Heat oil over medium heat and sauté onion for 3-5 minutes. Add mushrooms and fry for 4-5 minutes, until golden. Remove and set aside. Add garlic and ginger to pan and fry for a minute until fragrant. Add pork, reserving marinade, and fry for 12-15 minutes. Add marinade, kimchi, kimchi brine and stock, and simmer for 35-40 minutes.

Stir in cornflour paste, fried mushroom mixture, broccoli and lime juice and zest. Simmer for another 10-15 minutes. Top with spring onion and serve with sticky rice. SWAPS TO TRY No gochujang? Make a quick hot paste by mixing 1 Tbsp (15ml) each chilli flakes, soy sauce, honey and sriracha sauce. No kimchi? Replace with sauerkraut or 1 baby cabbage sliced thinly. Don’t eat pork? Swap rashers for chicken or beef shin cut into cubes.

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CHEESY MUSHROOMY KNISH Pronounced “ke-nish”, these Jewish pastries are filled with some of our favourite flavours. Filling: 3 medium potatoes, peeled and quartered Salt and milled pepper 1/ cup (80g) cubed ³ butter 1/ cup (80ml) grated ³ gruyère cheese (optional) ½ batch garlic mushroom sauté (see page 14) Dough: cup (150ml) lukewarm water 2 Tbsp (30ml) olive oil

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1 Tbsp (15ml) white wine vinegar or lemon juice 1 large egg + whisked egg for brushing 2 cups (300g) flour + extra for dusting Basil pesto and micro herbs, for serving MAKES 16 Boil potatoes in salted water for about 15 minutes until tender. Drain well. Add butter and cheese and mash until smooth. Season and set aside to cool. Whisk together wet ingredients for dough. Place flour in a bowl and make a well in the centre. Pour wet ingredients

into well and mix to form a soft dough. Transfer onto a lightly floured surface and knead for 5-8 minutes, until dough is smooth and elastic. Cover in clingwrap and rest in the fridge for at least an hour. Preheat oven to 180°C. Line two baking trays with baking paper. Divide dough into two even-sized balls on a floured surface. Press balls out into two rectangular shapes using your fingertips. Roll out to 5mm thick, keeping the rectangle shape of about 50x20cm. Cut each rectangle vertically into eight

even strips. Place 2 Tbsp (30ml) cooled cheesy mash into the centre of a dough strip and top with 1-2 Tbsp (15-30ml) garlic mushroom sauté. Stretch edges of dough over filling, making sure it is all enclosed by tucking

edges into the centre. Repeat process with remaining dough strips and filling until you have 16 knishes. Place on baking trays and brush with egg. Bake for 35-40 minutes until golden. Serve as is, or with dollops of pesto and micro herb garnish.

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PAIR WITH IONA MR P PINOT NOIR, R150

GARLIC MUSHROOM SAUTÉ An easy-peasy perfect side for chicken dishes or steak, or makes a delicious burger topping. Glug olive oil ¼ cup (60g) butter + 1 Tbsp (15g) extra

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for sauce 1 onion, finely chopped 1 punnet (250g) PnP portabellini or white button mushrooms, halved 1 punnet (150g) PnP baby white button mushrooms, kept whole

4 cloves garlic, finely chopped 6 sprigs fresh thyme Handful fresh parsley, chopped 3 Tbsp (45ml) white wine (optional) Salt and milled pepper SERVES 4

Heat oil and ¼ cup (60g) butter over medium heat. Sauté onion for about 3-5 minutes until soft. Add mushrooms and sauté for 8-10 minutes over high heat until golden-brown. Add wine and extra butter and cook for

about 3-5 minutes, until slightly reduced. Stir through garlic, thyme and half the parsley. Cook for another minute or so until fragrant and infused. Season well. Garnish with remaining parsley just before serving.

FOOD INTERN: KEENAN JACOBS

A wonderful combination of old world meets new world, with a hint of ripe strawberries, raspberries, cranberries and sweet spice. Excellent paired with savoury dishes.

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S E A S O N ’ S E AT I N G S

LENTIL, QUINOA AND MUSHROOM SOUP This country-style soup is hearty and packed with do-good plant proteins. Just what winter ordered! Heat a glug olive oil over medium heat. Add 1 chopped onion, 4 stalks chopped celery and 4 medium sliced carrots. Sauté for about 15 minutes, until browned. Add 2 finely chopped garlic cloves and fry for another minute. Pour in 1 can (400g) chopped tomatoes and 8 cups (2L) vegetable stock or mushroom stock (see page 42) and add 1 PnP bouquet garni (herb and spice parcel). Simmer for 15-20 minutes. Tip in 1 cup (200g) dried red lentils and ½ cup (100g) green split peas, and cook for another 15 minutes. Add ½ cup (100g) red and white quinoa and 1 punnet (100g) sliced PnP shiitake mushrooms. Simmer for 15-20 minutes until lentils and quinoa are cooked. Season with salt, pepper and a dash of balsamic vinegar. Serve warm with toast, chunky bread or croutons, if you like.

TRY THIS PNP BRIOCHE LOAF (310G) A buttery loaf that’s the perfect partner for this hearty soup.

PNP CRAFTED COLLECTION SOURDOUGH CROUTONS (100G) Elevate your soup with these tangy croutons for an extra flavourful crunch.

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G N I G N I R WE’RE B T A E H E TH ICKEN CH E T I R U O V A F R TO OU ERS G R U B D N A S T NUGGE

I T’S A

THE BIG CHEESE

meltdown

Cheddar days are coming... Melt-in-your-mouth cheesy moments are the best savoury indulgence in the cooler months. You gouda love these dishes! PHOT OS : TOBY MURPHY RE

CIP E

S TY

LIN

IF YOU’VE GOT

EU LE N

15 MINS

OD AS

SIS N TA

H T: T

AND

I MA MACOS

Editor’s winter obsession 2-CHEESE TOASTIE WITH TOMATO SOUP “Comfort food is extra-comforting when it’s quick! My winter fix is sourdough bread slathered with butter, basil pesto and a few slices of sautéed red onion (if you like), topped with equal amounts of grated mozzarella and appenzeller cheese. Toast and serve with PnP’s ready-made tomato soup. Done and dusted in 5 minutes.” WINTER 2022 pnpfreshliving.com 17

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IF YOU’VE GOT

45 MINS BAKED BUTTERNUT AND GRUYÈRE RISOTTO Winter comfort food at its best, this recipe works just as well with pumpkin wedges. Best of all? A baked risotto doesn’t require constant stirring! 2 small (550g) butternuts Salt and milled pepper 2 Tbsp (30ml) olive oil blend + extra for

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sautéing 2 onions, chopped 4 cloves garlic, chopped 6 fresh sage leaves + extra fried leaves for serving 1 cup (200g) arborio (risotto) rice Pinch allspice ½ tsp (3ml) ground cumin 1 cup (250ml) dry white wine 4 cups (1L) chicken stock 2 cups (125g) finely grated gruyère

cheese (parmesan will work too) 1/ cup (80g) mixed ³ pumpkin seeds and raw almonds, toasted and chopped SERVES 4 Slice butternut lengthwise into 3cm-wide wedges and remove seeds. Place on a roasting tray, season and drizzle with oil. Heat a glug of oil in an ovenproof pan and

sauté onion gently for 8 minutes until translucent. Add garlic, sage, rice and spices, and fry for 3-4 minutes. Pour in wine and cook while stirring for 4 minutes until reduced almost completely. Add stock, season and cover. Bake risotto and butternut in the same oven for about 30 minutes at 200°C, until rice has absorbed

almost all the liquid and butternut is tender and browned. Remove both from oven and stir risotto with a metal spoon to release the starch (this will create a creamy sauce). Stir half the cheese through risotto. Serve risotto topped with butternut wedges, and scattered with remaining cheese, crispy sage leaves and chopped seeds and nuts.

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THE BIG CHEESE CHEESY DEEP-DISH PIZZA BOATS Get ready for an epic cheese pull! Roll the dough to your preferred thickness, but make sure it’s thick enough to hold all that delicious filling. 700g store-bought bread dough 2 eggs, whisked 4 cups (500g) grated mozzarella 1 cup (125g) grated emmental cheese 2 cloves garlic, minced ½ punnet (10g) fresh basil + extra for serving ½ punnet (10g) fresh parsley 1 tsp (5ml) chilli flakes (or to taste) Salt and milled pepper ½ bag (150g) PnP kale mix or Swiss chard 1 red onion, cut into petals 1 packet (200g) calamata olives Fresh basil or baby spinach, for garnish (optional) MAKES 2 PIZZAS (18CM) Preheat oven to 180°C. Divide dough into two portions, knock it down and roll out into two 15cm circles. Coat two round 18cm ovenproof dishes with non-stick spray and dust with flour. Press dough into dishes and press it up the sides of the dish, creating a 3cm-high border all around, thick enough to hold the filling. Bake for 10-12 minutes, remove and increase oven heat to 200°C. Combine egg, half the mozzarella, all the emmental, garlic, herbs and chilli in a bowl and mix. Season. Divide filling between pizza bases. Sprinkle with remaining mozzarella and dot with kale or spinach, red onion and olives. Bake pizzas on top oven rack for 12-15 minutes, until filling is set and cheese is golden and bubbling. (Rotate pizzas halfway through for even cooking). Serve hot, scattered with fresh basil or baby spinach, if you like.

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THE BIG CHEESE

PAIR WITH FRYER’S COVE CHENIN BLANC, R140 With mouthwatering flavours of lemon, nectarine and white peach, this wine pairs well with seafood and spicy Thai and Indian curries.

HADDOCK MAC AND CHEESE The comfort-food classic, now with added protein and a smoky flavour. Heat 4 cups (1L) milk in a large pot until steaming hot. Submerge 2 packets (900g) frozen smoked haddock portions in milk and poach for 10-12 minutes until the fish easily flakes. Remove with a slotted spoon, cool slightly and flake fish. Reserve warm milk. Heat 2 Tbsp (30ml) olive oil in a large pot and sauté 2 chopped onions for 8 minutes until soft. Add 3 cloves chopped garlic and fry for 2 minutes. Add ¼ cup (60ml) butter and melt completely. Add 1/³ cup (80ml) flour and 1 tsp (5ml) smoked paprika, stirring to create a flour paste, and cook for 2 minutes until bubbly. Whisk in reserved milk, a ladle at a time. Season. Add 1 cup (150g) grated mature cheddar and 1 cup (125g) grated smoked cheddar, stirring until melted. Add flaked haddock, 4/5 packet (400g) par-cooked macaroni or pasta screws, ½ punnet (10g) chopped fresh dill and juice (30ml) of ½ lemon. Spoon into a 30cm round oven dish and sprinkle with ½ cup (50g) grated mature cheddar, then 1 tsp (5ml) smoked paprika. Bake at 200°C for 20-25 minutes until crisp and golden. Serve hot, garnished with parsley. SERVES 4-6

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CHEESY SEAFOOD CHOWDER It’s a bit of a splurge but so worth it! On a budget, you can ditch the seafood mix, swap cream for milk and use regular white cheddar instead. 2 Tbsp (30ml) olive oil + extra glug 1 fillet (about 200g) hake, skinned, deboned and cut into 3cm cubes 1 packet (500g) PnP seafood selection, defrosted

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2 onions, chopped 2 leeks, chopped (optional) 3 cloves garlic, chopped 2-3 (about 250g) potatoes, peeled and cut into 4cm cubes 3 Tbsp (45ml) cake flour ½ tsp (3ml) ground cumin ¼ cup (60ml) dry white wine (or 3 Tbsp water + 1 Tbsp apple cider vinegar) 3 cups (750ml) hot fish stock (chicken or veg stock works too) 2 cups (500ml) cream

2 bay leaves Salt and milled pepper 2 cups (230g) frozen corn 1 block (100g) PnP vintage English cheddar cheese, grated Juice (60ml) of 1 lemon Handful each fresh dill and chopped chives Crusty bread, for serving SERVES 4 Heat oil in a large pot over high heat.

Fry hake cubes for 1-2 minutes to sear all around. Remove and set aside. Fry seafood mix in two batches for 3 minutes. Remove and set aside. Add another glug of oil to the same pot, reduce heat and sauté onion and leek for 8 minutes, until soft but not darkened. Add garlic and potato cubes and fry for 2 minutes. Stir in flour and cumin to coat veg. Add wine and reduce

for 1 minute. Stir in stock, cream and bay leaves, and season. Simmer over medium heat for 15 minutes or until potatoes are tender and start to break down slightly. Return hake and seafood to pot, add corn and simmer for another 5 minutes. Add cheese and stir until melted. Add lemon juice, check seasoning and stir in herbs. Serve soup with crusty bread.

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CHILLI-CHEESE SPAGHETTI WITH CHORIZO CRUMBS A simple half-hour meal that brings all the comfort in winter. Crumb mix: Glug olive oil ½ coil (100g) PnP chorizo sarta, cubed 2-3 slices ciabatta, torn 6 sprigs fresh thyme, leaves picked Salt and milled pepper

Pasta: 1 Tbsp (15ml) olive oil 3 cloves garlic, sliced 2 cups (500ml) cream 2 tsp (10ml) smoked paprika 1 tsp (5ml) chipotle chilli flakes ½ cup (30g) grated parmesan cheese ½ cup (60g) white cheddar cheese 4/ 5 packet (400g) spaghetti (or use linguine or bucatini) SERVES 4

Heat a glug of oil over high heat and fry chorizo until brown and crispy. Add bread chunks and thyme leaves, and fry for 2-4 minutes until golden. Remove, season and set aside. (You can blitz in a blender if you prefer a finer crumb.) Heat 1 Tbsp oil in a clean pan and fry garlic until golden. Add cream and spices and simmer for 10 minutes to reduce

by half. Stir through cheese and whisk until thoroughly melted. Season to taste. Boil pasta in salted water for 7 minutes, stirring regularly. Drain, reserving 1 cup (250ml) pasta water. Toss pasta through creamy sauce, adding a splash of pasta water if you want a thinner sauce. Serve immediately with chorizo crumbs sprinkled on top.

PAIR WITH NEIL ELLIS GROENEKLOOF SYRAH, R145 This medium-bodied wine with dark berry aromas and peppery notes works well with pork, poultry and hard cheeses.

IF YOU’VE GOT

FOOD INTERN: KEENAN JACOBS

30 MINS

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THE BIG CHEESE KNOW YOUR CHEESE

Appenzeller

The longer this golden-hued cheese is aged, the stronger its nutty, fruity taste. Simply enjoy as is with a fruit preserve, or as a great addition to pasta sauces. It also works wonders when mixed into savoury bakes like muffins and scones.

Gruyère

This hard Swiss cheese is slightly more subtle than Italian parmesan and not quite as dry, giving dishes a creamier taste. It melts easily into baked dishes like pasta, quiche or gratin, and works a charm stirred into risotto or mashed into potatoes. The longer it’s aged, the more complex the taste becomes.

Emmental

Remember the cheese wedge dotted with holes from those Tom and Jerry cartoons? Well, this is it! A mild and buttery Swiss cheese, it’s perfect for those melt-in-the-mouth delights. Grate over pizza, use in grilled sarmies, in pasta or cheese sauce or even baked casseroles. Emmental also works a treat draped over hot burger patties, to melt on top in the last moments of grilling. Want to make pretzel buns? Scan this QR code with your phone’s camera to get the recipe

FONDUE SLIDERS WITH BEER-CHEESE SAUCE

FOOD INTERN: KEENAN JACOBS

This German-inspired feast is perfect for parties… low on effort and big on effect! Of course, the cheese sauce on its own is a winner anytime, anywhere! Make a batch of 12 pretzel buns (see above) or use shop-bought cocktail buns. Shape 1 packet (12) PnP butchery meatballs into flat patties, slightly larger than the buns. Fry in a glug of olive oil to your liking and set aside. For sauce, heat 3 Tbsp (45ml) butter in a pot until bubbling. Stir in 3 Tbsp (45ml) flour and cook for a minute until flour paste is bubbling. Gradually whisk in 1 cup (250ml) milk, then gradually add ½ cup (125ml) pale ale beer, whisking continuously. Season and cook for 3 minutes. Add 1½ cups (180g) grated cheddar and 1 cup (125g) grated mature cheddar, and stir until melted. Top halved buns with mustard, salad leaves, pickled cucumber or gherkins, patties and emmental cheese slices (optional). Serve sliders while hot with a generous coating of beer-cheese sauce. MAKES 12

Mature cheddar

Cheddar is everyone’s staple, but this version is aged to become slightly drier or more crumbly with a stronger flavour – translating into a sharp, slightly bitter taste in dishes. Replace half of your regular cheddar cheese with mature cheddar in any recipe for a more complex-tasting dish.

Mature vintage cheddar

This versatile white cheese will please most. Unlike other aged cheeses that tend to be too bold (or mouldy!), this vintage beauty has a crumbly texture and a mediumsharp flavour with nutty notes that linger in your mouth. It’s a must for your winter cheeseboard, but also adds great depth of flavour to soups and sauces.

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PROMOTION Brought to you by

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Syrah or Shiraz… what’s it really? Known for its fruit and spice profile and beautiful savoury notes, here’s why this wine (regardless of what it’s called) can sit comfortably on your shelf of cherished bottles of red

WHAT’S IN A NAME? Shiraz (or Syrah) is found in most of South Africa’s wine-growing regions, and is the one cultivar that has shown enormous promise and remarkable growth in terms of brands, winning multiple awards and earning its place as the second-most planted red varietal in the country after Cabernet Sauvignon. Of all the red wines produced here, Shiraz is the most exported, which means it finds great favour abroad. While there’s no doubting its popularity, is there a difference between Syrah and Shiraz? IN THE BEGINNING André van Rensburg was the first South African winemaker to use this synonym for his Stellenzicht Syrah 1994; prior to that, Shiraz was the only option. While this noble cultivar is made from the same grape, there are distinct stylistic

differences which experts believe warrants different naming conventions. Shiraz is full-bodied, concentrated and jammy, like the Australian variety, while “old world” Syrah, which originally hails from the northern Rhône region of France, is more restrained, producing a lighter, leaner wine with more savoury notes. Shiraz is often associated with warmer climates, while Syrah is grown in cooler places, though the grape is completely adaptable to either climate. THE SECRET’S IN THE TASTE Syrah/Shiraz has many similarities to Cabernet Sauvignon and Merlot – full body, high tannins and medium acidity – so it’s a natural choice if you’re a fan of robust reds. Discernible tasting notes are black fruits (plum, cherry, raspberry, blackcurrant and blackberry) and spicy notes of white and black pepper.

There’s also the smooth, comforting smokiness which is more prevalent in full-bodied wines. Lighter varieties of Syrah are less fruit-forward but have a good balance of savoury notes and herbaceous aromas. Syrah is commonly matured in French oak, which adds another layer of flavour and length to the palate, and allows the delicious fruit flavours to shine through. This kind of barrel fermenting brings a smooth silkiness to the wine and adds notes of vanilla and spice to the back of the palate. WHEN YOU’RE POURING SHIRAZ… …choose foods that have a similarly exuberant character. Sweet sauces and jellies cry

GET IT ONLINE

Excited to try these two styles for yourself? Shop at pnp.co.za or download the free Pick n Pay asap! app from Google Play or Apple Stores.

out for the jammy flavours of a full-bodied Shiraz. Shiraz also finds kinship in foods that have been smoked or grilled, as well as big game (venison and ostrich), roasted meats (such as herb-roasted lamb) and vegetables and shiitake mushrooms that have inherently powerful flavours. Steer away from seafood like sole and crayfish or prawns, and other delicate dishes that would be easily overpowered by a delicious, full-bodied Shiraz.

SCAN THE QR CODE using the camera on your smartphone to join the Pick n Pay Wine Club for FREE. For more info, visit pnp.co.za/wine-club.

WINE CLUB MEMBERS GET 25% OFF A SELECTED CASE DEAL EACH MONTH

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The perfect

pairing

BOTTOMS UP

It’s time to snuggle under blankets and indulge in wickedly warming treats! Love cheese? Well, Cathy Marston has some delicious pairing ideas to warm you up

Red wine is the traditional tipple of choice in my household, but winter is also an excellent time for opening those special bottles of whisky. And what better to pair with both than some of South Africa’s finest cheeses? Cheese goes amazingly well with whisky, softening its fiery burn, and equally well with full-bodied red wines, soothing the firm tannins. Here are some pairings to try this winter to warm the cockles of your heart!

1. Benriach The Twelve 12YO single malt whisky, R499.99 2. Glenmorangie X single malt whisky, R399.99 3. Gentleman Jack Tennessee Whiskey, R369.99 4. Groot Constantia Shiraz, R285 5. Jacques Mouton Cabernet, R100 WINTER 2022 pnpfreshliving.com 25

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GIVE IT UP FOR SCOTCH Our first pairing goes back to the home of whisky, Speyside in Scotland, where the Benriach 12-Year-Old is three-cask matured for at least 12 years in sherry casks, bourbon barrels and port casks. It brings about layers of baked fruit, maple-honey sweetness and lingering oak spice. Pair with smoked cheeses for a winning flavour combination.

“THE DEPTH OF FLAVOUR OF WHISKY MEANS IT CAN HANDLE ROBUST CHEESES” 6

WHISKY WONDERS Whiskies do particularly well with cheese as the sweet toastiness of the oak used in their production really highlights the nutty flavours of cheese and contrasts well with its creaminess. Jack Daniel’s is a favourite in my home, and we love to pair its sweet caramel and spice with tangy goat’s cheeses – add in a fruity chutney and you have a match made in heaven. For a special occasion, bring out the Gentleman Jack premium Tennessee whiskey. This has undergone not one but two charcoal filtrations, which results in an ultra-smooth whiskey with complex fruit and spiced nut notes. The extra depth of flavour here means it can handle quite robust cheeses – try an aged camembert and feel the whiskey slip down with ease.

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GOOD IDEA Shiraz’s fruity notes make it a good match for blue cheese.

PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

PHOTOS: TOBY MURPHY STYLING: GAIL DAMON FOOD ASSISTANT: THANDI MAMACOS FOOD INTERN: KEENAN JACOBS

RED, RED WINE Although cheese goes really well with white wines and even rosés, full-bodied, robust reds are most people’s pairing of choice. The saltiness and acidity of the cheese really softens the firm tannins in red wine and brings out the spiciness of oak. Shiraz is particularly good with hard cheeses such as aged boerenkaas or cheddar, where the nutty flavours and crunchy texture work with the structure of the wine. The Cederberg Shiraz is a great example with its rich, fruity warmth working perfectly with the tangy cheese. Or try the coolerclimate Groot Constantia Shiraz with its velvety softness and packed with ripe blackberry fruits – great with a slice of cheddar. 8

The most classic cheese and wine pairing probably involves ‘claret’, referring to the old-fashioned word for Bordeaux blends involving Cabernet Sauvignon, Merlot and a few others. South Africa produces amazing Bordeaux-style blends which are some of the most versatile wines to pair with cheese. The Diemersdal Private Collection red blend is based on Cabernet Sauvignon and shows firm tannic structure and a concentrated black fruit profile, whilst the Jacques Mouton Cabernet is elegant and rich with flavours of cherry and plum. Both would work well with the aged cheddar and boerenkaas, but the added complexity and intensity of these wines could even stand up to nutty parmesan or pecorino cheeses too. So don’t grate it all on your lasagne – save a slice or two for enjoying after dinner with a glass of wine as well!

6. Jack Daniel’s Old No.7 Tennessee Whiskey, R299.99 7. Diemersdal Private Collection red blend, R200 8. Cederberg Shiraz , R275

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TIME TO

SIP AND SAVOUR Red varieties are increasingly popular as temperatures drop, and so are hearty dishes! Pick n Pay Wine Club gives you the ultimate winter matchups to get you started

Get ready to batten down the hatches with five clink-worthy reds and five foodie matchups.

plummy and jammy, with hints of oak if it has had a little ageing.

1. Merlot Merlot is arguably one of the most versatile of the red wines since it pairs well with a variety of dishes. Bursting with ripe red, black and blue fruit (raspberries, blackberries, blueberries), Merlot can be

Meal matchup A classic spag-bol is the go-to with merlot – hearty, flavourful and Italian. These three elements are a recipe for

comfort, and when you match the dish with a wine of similar character, you create a winning combination. Merlot has just enough acidity to temper the acid in a tomato-based sauce without overwhelming it.

It’s full-bodied, with jammy black fruits and distinct flavours of black and white pepper.

2. Shiraz Some say Shiraz, others say Syrah, but no matter what you call it, this is a popular choice at most dinner tables.

Meal matchup Succulent lambs chops are a winner here! The intense flavours of Shiraz make it

WINE CLUB MEMBERS GET 3X SMART SHOPPER POINTS ON ALL WINE & 20% OFF 10 SELECTED WINES EACH MONTH

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PROMOTION

SCAN THE QR CODE using the camera on your smartphone for recipe pairings, wine articles, videos, exclusive deals and more. cooler weather, and the notes of plum, tobacco, blackberry and liquorice finish on a sweet note. Pinotage also finds favour because it’s low in acidity.

PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

Meal matchup There’s nothing more comforting than a gooey, chocolate dessert to round off dinner on a cold winter’s night. Think oozing chocolate lava fondant! Dark chocolate is an intense flavour that coats the inside of the mouth when it’s melted, so it’s not easy to find its perfect wine match. The rule when pairing chocolate and wine is to complement or contrast the flavours. Pinotage ably steps up to the challenge with its dark, bold, plummy character and sometimes sweet finish.

4. Pinot Noir

a natural match for grilled lamb, enhancing the flavour of the meat and the smokiness in the marinade. The slight fattiness in the lamb tempers the robust flavours of a bold, full-bodied wine with a high tannin level. There is so much to love about this tasty pairing.

3. Pinotage Pinotage holds its own among the top red varieties. It’s a dark, bold wine that’s perfect in

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Despite the difficulty of growing Pinot Noir grapes, they’re capable of producing a light and silky wine that is anything but lightweight. It’s an elegant, refined wine that’s red-fruit forward and highly aromatic. As the wine ages, it develops an earthy character with hints of mushroom, truffle, cured meat and exotic spices.

Meal matchup The refreshing acidity, fine tannins and highly pleasing mouthfeel make this the ideal

wine to enjoy with a slowcooked brisket. It can be a tough cut of meat with lots of connective tissue and sinew, so it needs time in the pot to break down. Pinot Noir’s acidity not only acts as a palate cleanser for the rich sauce that develops during the cooking process, it also elevates all the other flavours.

5. Cabernet Sauvignon The “King of Red Grapes”, Cabernet Sauvignon is arguably the most famous red wine on the planet and the most widely planted red grape variety in South Africa. It’s bold, dark and berry-forward, with hints of dried herbs and aromatics like cloves and cinnamon, as well as mint, cedarwood and tobacco. Cabernet Sauvignon is characteristically full-bodied, velvety and high in tannins, which makes it the perfect partner for steak.

Meal matchup If you’re serving red wine and steak, winter is already in full swing. Cabernet Sauvignon cuts through the juiciness and fattiness of the meat, and its inherent herby character stands up well to a herb butter. Rib-eye is very flavourful, so it benefits from a fruit-forward wine and a younger Cabernet with more tannins.

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Best picks TRY THESE REDS THIS WINTER

1. De Grendel Merlot, R175 2. Zandvliet Shiraz, R140 3. Diemersfontein Pinotage, R150 4. Iona Mr P Pinot Noir, R150 5. Kanonkop Kadette Cabernet Sauvignon, R150

2022/05/20 16:09

*IRI Data, 12MM Jan 2022

KOO Pilchards and tomato pasta al fresco 35 min

Serves 6

Ingredients: For the pasta: • Fatti’s and Moni’s spaghetti 1 ½ packets • All Gold Chopped Tomatoes, drained 3 tins • KOO Pilchards in Chilli Sauce 2 tins • KOO Garden Peas, drained 1 tin

Method: For the dressing: • Fresh basil, sliced 1 handful • Garlic, crushed 1 tspn. • Colmans Mustard, original 1 tspn. • Oil (vegetable or olive) ½ cup • Lemon juice ¼ cup • Salt and pepper • Fresh basil and crispy bread to serve

1. Cook the Fatti’s and Moni’s spaghetti as per packet instructions. Whilst the pasta is cooking, gently mix the All Gold Chopped Tomatoes, KOO Pilchards and Garden Peas together. 2. Mix all the dressing ingredients together well. 3. Once the pasta is cooked toss the tomato and pilchard mixture as well as the dressing through the pasta 4. Garnish with fresh basil and serve with crispy bread.

EVERYDAY EASY

TOO COOL FOR

prep school

Don’t let meal prep get you down. Here’s a little secret… it’s all about getting ahead! Make these flavour-bomb base sauces on a Sunday so that you can whip up weeknight meals in less than an hour PHOTOS: TOBY MURPHY RECIPES AND STYLING: GAIL DAMON FOOD ASSISTANT: KRISTEN SCHEEPERS

Cacciatore sauce (page 38)

All-purpose curry paste (page 34)

FOR

ZER

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FREE

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Thai-style herby pesto (page 32)

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Glug canola oil 2 Tbsp (30ml) cake flour Salt and milled pepper 4 (600-800g) hake fillets, cut into 4cm chunks 1 red onion, sliced 1 packet (125g) sugar snap peas 1 packet (230g) PnP tasty stem broccoli 1 green pepper, sliced 2-3 Tbsp (30-45ml) Thai-style herby pesto (see right) ¼ cup (60ml) soy sauce 1 Tbsp (15ml) oyster sauce (hoisin or teriyaki works too) 1 Tbsp (15ml) honey

SERVES 4 Heat oil on high heat in a pan or wok. Season flour and use it to coat fish. Fry fish in batches for 2-3 minutes a side or until golden. Set aside. Stir-fry onion, sugar snap peas, broccoli and green pepper in the same pan for 5-8 minutes. Add pesto, sauces and honey to pan. Toss through fish and stir-fry for another 3-5 minutes. Serve on a bed of rice, sprinkled with peanuts and chilli. GOOD IDEA Use any sustainable white fish, or splurge on fresh salmon or tuna.

THS F ON

rice, crushed peanuts and sliced chilli, for serving

TO 3 M UP

FISH STIR-FRY

Stir-fries are the heroes of weeknight cooking – they’re super-easy, delicious and packed with all the do-good stuff.

EZE PE RE

O FOR ST

EVERYDAY THAI-STYLE EASYSteamed jasmine

Thai-style herby pesto

A PESTO WITHOUT THE CHEESE FOR A THAI TWIST! Combine 2 punnets (20g each) fresh basil and coriander, 2-3 green chillies, ¼ cup (60ml) peanuts, 4 cloves garlic and 8cm knob grated ginger in a food processor. Add ¼ cup (60ml) each sesame oil and rice wine vinegar, 2 Tbsp (30ml) honey or sugar and 3 Tbsp (45ml) fish sauce. Blitz until smooth. Season with salt, pepper and juice (60ml) and grated peel of 2 limes. Spoon pesto into a jar, top with a thin layer of oil (to prevent discolouration) and seal. Store in fridge for up to two weeks. MAKES ABOUT 1½ CUPS

PAIR WITH STEENBERG SAUVIGNON BLANC, R140 This cool-climate white wine has a delicious bouquet of fresh Cape gooseberries, nettle, lime, summer melon, blackcurrant and white blossom.

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EVERYDAY EASY

QUICK THAI GREEN BROTH WITH NOODLES AND CRUNCHY GINGER TOPPING Store-bought stock is turned into a sensational supper with our trusty pesto. Topping: ½ onion, finely chopped 5cm knob fresh ginger, grated 2 tsp (10ml) chilli flakes 1 tsp (5ml) smoked paprika

½ cup (40g) bread or panko crumbs 1 tsp (5ml) each white and black sesame seeds ¼ cup (60ml) olive oil Broth: 3 cups (750ml) vegetable stock 2-3 Tbsp (30-45ml) Thai-style herby pesto (recipe opposite) 1 packet (200g) egg noodles, cooked to packet instructions SERVES 3

Combine topping ingredients. Fry over medium heat for 10 minutes or until crisp and golden, tossing as you go (to prevent the mixture from burning). Set aside. Bring stock to a simmer in a pot over medium heat. Add pesto and stir to combine. Serve broth hot with egg noodles and a generous sprinkle of crunchy ginger topping.

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EVERYDAY EASY

BUTTER CHICKEN PIE

Allpurpose curry paste STEP ASIDE STORE-BOUGHT CURRY PASTE! MAKING YOUR OWN IS A LOT SIMPLER THAN YOU THINK... Combine cloves of 1 garlic bulb, 4 sliced lemongrass stalks, 5-8cm knob peeled ginger, 5-8 deseeded red chillies and 2 Tbsp (30ml) tomato paste in a food processor. Add 5 dried lime leaves, 1 Tbsp (15ml) ground turmeric and 3 Tbsp (45ml) each coriander and cumin seeds. Blitz until smooth. Season with salt and milled pepper. Heat ¼ cup (60ml) canola oil in a pan over medium heat and fry paste for 8-10 minutes until fragrant. Spoon into a jar, cool and seal. Store in fridge for up to three weeks. MAKES ABOUT 1¼ CUPS

Butter chicken and pie in one meal? You better believe it! If you’re cooking from your pantry, canned veggies can be used to bulk up the pie. Glug olive oil 1 Tbsp (15ml) butter 4 (about 450g) chicken breast fillets, cut into chunks Salt and milled pepper 1 onion, chopped 3 Tbsp (45ml) all-purpose curry paste (see left) 2 Tbsp (30ml) tomato paste 2-3 curry leaves 1 can (400g) chopped tomatoes, blitzed 2 medium potatoes, cubed ½ packet (250g) PnP diced butternut or pumpkin 1 cup (250ml) cream 1 roll (400g) puff pastry, defrosted Melted butter or whisked egg, for brushing SERVES 4-6 Heat olive oil and butter in a pot over medium heat. Season chicken and fry in batches for 3 minutes or until golden. Set aside. Sauté onion in the same pot for 5-8 minutes or until soft. Add curry paste, tomato paste and

curry leaves, and cook for 3-5 minutes until fragrant. Stir in fried chicken, chopped tomatoes and vegetables. Simmer for 15-20 minutes until veg is cooked through. Stir in cream, season and spoon into a 23cm ovenproof dish. Allow to cool slightly. Preheat oven to 180°C. Roll out puff pastry to 5mm thick and cut into a 25cm disc. Score the top in a spiral, radiating from just off-centre, taking care not to cut all the way through. Cover pie filling with pastry disc, and trim and tuck in edges. Make a small hole in the centre of spiral for steam to escape, and brush pastry

PAIR WITH FRYER’S COVE GRENACHE CINSAULT, R150 This medium-bodied red wine with pale violet hues is packed with aromas of wild raspberry and a hint of clove spice. Serve lightly chilled if paired with spicy foods.

with butter or egg. Bake for 25-30 minutes, until pastry is golden and cooked. Serve hot out of the oven.

CHICKEN CURRY NACHOS WITH ZESTY COCONUT DIP Prepare to have your mind and taste buds blown! The dip is what seals the deal. Glug canola oil 1 onion, chopped 4 (about 450g) chicken breast fillets, cut into chunks Salt and milled pepper 3 Tbsp (45ml) all-purpose curry paste (see far left) 1 small can (200ml) coconut milk ½ cup (125ml) chicken stock 1½ packets (375g) lightly salted nacho chips ½ cup (125ml) each grated mozzarella and cheddar Zesty dip: 1 cup (250ml) coconut yoghurt Juice and grated peel of 2 limes Salt and milled pepper Salsa: 1 Mediterranean cucumber, cubed ½ punnet (125g) cherry tomatoes, quartered

½ red onion, finely chopped ¼ cup (60ml) red wine vinegar 2 tsp (10ml) sugar For serving: Lime wedges Handful chopped fresh coriander SERVES 4 Preheat oven to 180°C. Heat oil over medium heat and sauté onion for about 5 minutes until soft. Season chicken, turn up the heat slightly and fry in the same pan until golden. Stir in curry paste and cook for about 5-8 minutes until fragrant. Add coconut milk and stock, season and simmer for 15-20 minutes until sauce thickens and chicken is cooked. Spoon chicken curry into an ovenproof dish, stud with nacho chips and cover with grated cheese. Bake in oven until cheese is golden and bubbly, about 15-20 minutes. Combine zesty dip ingredients. Combine salsa ingredients. Serve nachos hot with salsa and dip. Add a squeeze of lime juice, garnish with coriander and serve with lime wedges on the side.

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Butter chicken pie. Recipe opposite

Sign up today! The free weekly Everyday Easy mailer gives you affordable seasonal recipes, and the inside scoop on new products, delivered straight to your inbox. Scan the QR code with your phone’s camera to sign up.

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Chicken curry nachos with zesty coconut dip. Recipe on page 34

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EVERYDAY EASY

BABY MARROW, BUTTER BEAN AND FARFALLE CHICKEN BAKE The pasta soaks up the rich flavours of the sauce as it bakes.

SERVES 4-6

A FRAGRANT, SLOW-COOKED CLASSIC ITALIAN SAUCE THAT GOES WITH BEEF MINCE, CHICKEN OR VEGETABLES.

Heat oil in a pan over medium heat and sauté onion for about 5 minutes, until soft. Remove and set aside. Turn the heat up, season chicken and fry in the same pan until golden. Cool slightly before slicing into 2cm pieces. Combine remaining ingredients in an ovenproof dish, adding fried onion and chicken pieces (nestle them into the sauce).

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Bake at 180°C for 25-35 minutes, stirring halfway through, until sauce has thickened and pasta is cooked. Garnish with extra parsley just before serving. GOOD IDEA Swap farfalle pasta for risoni (pasta rice), or omit the chicken for a veggie-licious dish!

Heat a glug of olive oil in a pot over medium heat. Sauté 1 chopped onion and 2 diced carrots for 10 minutes. Add 2 minced garlic cloves, 1 each chopped red and yellow peppers, 1 packet (250g) quartered mushrooms and 2 Tbsp (30ml) tomato paste and fry for 5 minutes. Add 8-10 sprigs fresh thyme, 2 tsp (10ml) dried Italian herbs and ½ cup (100g) pitted, chopped black olives, and fry for a minute. Stir in ½ cup (125ml) white wine, 2 cups (500ml) chicken stock and 2 cans (400g each) chopped tomatoes. Season. Simmer for 25-35 minutes over low heat. Stir in a handful each chopped fresh parsley and basil, and simmer for 8-10 minutes. Store in an airtight container in fridge for a week. MAKES 4 CUPS

FOOD INTERNS: LIEBE DE KLERK, JUWAN BEYERS

Glug olive oil 1 onion, chopped 4 (about 450g) chicken breast fillets 4 large baby marrows, cut into 2cm-thick discs 1 can (400g) butter beans, rinsed 2½ cups (375ml) cacciatore sauce (see right) Handful chopped fresh parsley + extra for serving 1 punnet (200g) cherry tomatoes, halved ½ cup (125ml) olives, pitted and halved (optional) ½ packet (250g) farfalle (bow-tie) pasta 1 cup (250ml) chicken stock or white wine

Cacciatore sauce

2022/05/20 16:10

New kidz on the block

If you’re a parent of little humans, you’ve probably begged them to clean their plates at least a hundred times. The struggle is real! Editor, Liezl Vermeulen, chats to our team of little taste-testers to find out what they really want to eat, and why the all-new PnP Kidz range got their stamp of approval

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THE TASTE TEST

THE LITTLE TASTERS ELLA, KHUMO, CHARLIE, LUKE & JOSIE GET TO KNOW THEM Ella (9) couldn’t wait to announce that rainbow pancakes on a Saturday morning are her forte – mixing the batter with different colours to create a vibrant brekkie. “Now my mom is a bit over rainbow pancakes,” she says, explaining that she, alas, needs to make normal ones on occasion. When asked if she lets her little brother join in on the fun, her smile turns serious and she responds: “Um, only if you want to eat raw pancakes.” Clearly not amused with the thought!

PHOTO: DIRK PIETERS ILLUSTRATIONS: TOBY NEWSOME

Not taking any note of his sister’s remarks, Charlie (4), our tiniest tot, answers without a hint of hesitation that chicken nuggets are his favourite nosh. “Mom and Dad take turns making dinner,” adds Ella. Her verdict on their cooking? “When they give me spaghetti that is just bland, I’ll ask them to add a little spice!” – confirming my hunch that this is a nine-year-old going on full-grown foodie. That’s why Ella easily made the cut to join the panel of tasters to

tell us whether the new PnP Kidz range meets her standards of YUM! But we were sure to get a not-sosensitive palate on the panel too. Luke (7) says, “My favourite food is chocolate, and my second favourite is ice cream.”

perfect cupcake decoration is for there to be loads of superheroes on it! (Great idea.) When it comes to dinner, he says Gran makes it and he doesn’t need to give her advice on cooking, as she makes the best food handsdown. Who am I to disagree?

“MOM BROUGHT HOME A BOX WITH ALL SORTS OF READY-MEALS TO TRY AND THE CHEESY NOODLES THING, MAYBE IT’S CALLED MAC & CHEESE, WAS MY FAVOURITE.” – JOSIE (5) He then continued down the sweet trail, saying that if he owned a restaurant for kids, he’d just serve them chocolate cake and milkshakes. (I’m relieved to report that this little sweet tooth signed off on all the PnP savoury ready meals – phew!) Does he think he’d like to be a chef? “NO!” he cries out instantly. Confirming he’s only here for the eating and won’t be doing the heavy lifting of cooking himself. Khumo (8) also tells me he hates cooking but loves baking, and his opinion of the

These and 30 other mini “food scientists” have helped taste test and approve every PnP Kidz product on shelf, including ready-meals, snack bars, fruit rolls – and even helped choose the Kidz characters on the packaging!

TRIED, TESTED AND APPROVED!

PnP Kidz creamy mac & cheese (200g)

PnP Kidz oaty honey & yoghurt granola bars (5s)

PnP Kidz fruity apple fruit bars (5s)

PnP Kidz flavoured rooibos vanilla & berry (20s)

The PnP Kidz range, developed under the guidance of PnP’s dietitian, is not only committed to ensuring your children are getting healthy, value-added goodness, but a portion of the sales proceeds is given back to the community too. The PnP Kidz range of school lunchboxes and pencil cases, which are made from recycled material, contribute to the PnP School Club, a foundation that serves schools in need. So far, over R200 000 has been donated off the sales of these fun-and-funky bags (pictured opposite).

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GET TO KNOW MUSHROOMS

COMPILED BY GAIL DAMON & MELISSA NDLOVU PHOTOS: DONNA LEWIS FOOD ASSISTANT: KRISTEN SCHEEPERS

When it comes to fabulous fungi, there are a few exotic head-turners you need to get to know

2 3 4

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1. Oyster mushrooms Also known as pearl or tree oyster mushrooms, they grow on and around trees in frill-like clusters. They’re eaten in a variety of cuisines but are especially popular in Chinese, Japanese and Korean cooking. Oyster mushrooms have a delicate texture and mild, savoury flavour. Simply wipe with a damp cloth (do not submerge in water) and sauté with butter, add to stir-fries, braise or grill.

2. King oyster and baby king oyster mushrooms Also known as king trumpet or French horn mushrooms, you’ll recognise these by their bright white stalks and brown cap. They are dense with a chewy texture, making them ideal as a substitute for meat or seafood in a dish – especially since they also have a rich umami flavour. Simply slice into rounds and fry until golden or add to stir-fries. PRO TIP: Once sliced, score the surface on both sides to ensure even cooking. This also helps the mushroom absorb flavour.

4. Shimeji Also known as beech mushrooms, these beauties have small round caps with long, slender stems and generally grow in clusters. The stems are grown from an interconnected base. There are a few varieties of shimeji mushroom, but the most common is white shimejis. When raw they are tough and bitter, but once cooked their savoury, nutty, umami flavour comes through.

3. Dried mushrooms Dried mushrooms are an umami powerhouse! The most common dried mushrooms are the exotic varieties (shimeji, shiitake and oyster). Dried mushrooms need to be reconstituted with warm water to use them. This makes the mushrooms themselves a flavourful stock, so both can be used in soups, stews and sauces. Here’s how to do it: GOOD IDEA: Combine 1 packet PnP dried exotic mushrooms with 2 cups (500ml) boiling water. Steep for 20-30 minutes before using stock and soaked mushrooms in your soup, stew or sauce.

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The peel-good factor

GET INSPIRED

Citrus season is here and what better way to show off these gems than with some marmalade. Deputy food editor Gail Damon shares her favourite recipe to enjoy this jar of sunshine, plus a few kitchen hacks!

Pumpkin: Combine 2/3 cup (160ml) citrus or mandarin marmalade

TRY THIS

To serve: Arrange roasted pumpkin on a platter. Remove labneh from cloth, adjust seasoning and dollop over pumpkin. Sprinkle with toasted pumpkin seeds. SERVES 4-6

RAIN

Y DA

JAMMIN’ WITH MARMALADE Crispy marmalade chicken strips Use 2-3 Tbsp (30-45ml) marmalade to marinate chicken strips before coating in bread crumbs and frying until golden and crisp. Orange marmalade tea loaf Use store-bought cake mix and add 2-3 Tbsp (30-45ml) marmalade to batter for a zesty twist. Bake in a loaf tin.

FOOD INTERN: KEENAN JACOBS

PNP CRAFTED COLLECTION CITRUS Look out for the all-new range of valentine oranges, marsh grapefruits, blood oranges and seedless lemons in-store this season.

and top with pumpkin in a single layer. Roast at 180°C for 25-30 minutes until golden and sticky, tossing every 10 minutes.

JECT

Labneh: Combine 1 tub (1kg) plain double-cream yoghurt with a pinch of salt and 2 tsp (10ml) sumac (optional). Add a handful each chopped parsley and coriander, juice (60ml)

(see page 62), 8 sprigs fresh thyme, 4 finely chopped garlic cloves and 2 seeded and finely chopped green chillies. Add 1 Tbsp (15ml) cumin seeds, 1 tsp (5ml) smoked paprika and glug olive oil. Slice 1 mediumsized pumpkin (about 1kg) into wedges, season and coat in marmalade mixture. Spread 1 chopped onion over base of a lined baking tray

PRO

Make labneh in advance or swap for ricotta.

and grated peel of 2 limes and 1 seeded and finely chopped red chilli. Spoon into centre of muslin cloth lining a bowl. Bring edges of cloth together and secure with string. Place bag in colander over bowl. Leave in fridge to strain overnight.

MARMALADEROASTED PUMPKIN WITH HERBED LABNEH

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PROMOTION

Every party needs a pink drink Just because the weather is turning down the heat doesn’t mean you have to! Here’s to an endless summer with the new, refreshingly bold Rose’s Watermelon Flavoured Cordial

GET SOCIAL! Share your cocktail and mocktail creations by tagging Rose’s on  @rosescordial and  Rose’s Cordial South Africa with the hashtag #RosesHeresToYou

Scan the QR code for more recipe inspiration.

NEW

PHOTOS: DONNA LEWIS RECIPE & STYLING: GAIL DAMON STYLIST’S ASSISTANT: KRISTEN SCHEEPERS

FLAVOUR

Bottling bold flavours since 1867

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WATERMELON AND CUCUMBER MOJITO MOCKTAIL Divide ¼ cup (60ml) Rose’s watermelon flavoured cordial between two glasses. Add 5-6 mint leaves and 4 lime wedges to each glass. Muddle to release the lime juice. Top up with crushed ice, 2-3 cucumber ribbons and lemonade or sparkling water. SERVES 2

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GET INSPIRED

WHAT’S HAPPENING IN YOUR ’HOOD?

Visit any PnP store nationwide or go to webtickets.co.za to book these fab events

8 – 9 July

18 – 19 June

Knysna

Durban

All year round

6 June – 3 July Cape Town

Get ready for the Mother City’s most-loved comedy festival, back for the first time in two years at the Baxter Theatre! Watch the best local stand-up comedians, like Alan Committie and Sifiso Nene, along with top international acts including Britain’s Got Talent’s Graeme Mathews and Japanese street mime Yosuke Ikeda. Price: From R210

For all the petrol-heads, this one’s for you! Make your way to one of the largest motor shows in Africa at Durban’s Pavilion Shopping Centre. The fourth instalment of A State of Stance aims to exceed all expectations with top-notch motoring action and family fun in one exhilarating package. Expect drifting, spinning, custom cars, breath-taking stunts, VR games and more! Price: From R150

Be a savvy shopper Remember to register your Smart Shopper card so you can spend your points as cash back in-store, on the PnP website or with selected Smart Shopper partners

Harties Cableway Experience

We know no one needs an excuse to travel to this stunning part of the country, but if you ever need one, this is it! Wine lovers flock to this festival to enjoy over 200 wines from more than 50 different wine estates (including those made on the Garden Route), as well as the best craft liquor, at the fabulous Premier Resort The Moorings. The wine fest is part of the Knysna Oyster Festival, which is back this year too (1 – 10 July). Price: R180

Hartbeespoort

Escape the city and take a trip to the top of the picturesque Magaliesberg mountain with this cable-car experience (weather permitting, of course!). But the fun doesn’t stop there – book a massage at the day spa, enjoy a delicious lunch at one of the four restaurants, and let the little ones run free at the kidzone play area. Family trip? Yes, please! Price: From R160

ILLUSTRATION: SHUTTERSTOCK

The Jive Cape Town Funny Festival

Knysna Wine Festival

A State of Stance

Visit smartshopper.pnp.co.za to register a new card, block a lost card, update your contact details, view and load your personal discounts, and join the Pick n Pay Wine, Pet, Scan the QR code to find out Coffee and Baby Clubs. how to switch your points for rewards and more.

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Exclusive Exclusive to to Smart Shoppers Smart Shoppers

CMY

The Banner the following. The Banner shouldshould includeinclude the following. Validxxfrom Valid from to xxxx to xx Terms and conditions apply. Visit www.picknpay.co.za Terms and conditions apply. Visit www.picknpay.co.za E&OE E&OE

OUR MODERN AFRICA

FROM AFRICA Want to read more?

Legacy Creates’ ongoing, all-womenproduced independent project includes a book, Nokutela MdimaDube 1873-1917, which is available for order, and a short film titled Amagama ka Nokutela that premiered at the Zeitz MOCAA this January. For more, visit Legacycreates.com.

ASANDA SIZANI creative producer and editor

TELLING OUR OWN STORIES We don’t know about you, but we love a good story. And that’s exactly how our customs, traditions and legacies have been shared for centuries – through storytelling. Creative producer Asanda Sizani shared her story of stumbling upon the life of historical figure Nokutela Mdima-Dube back in 2016. “I remember seeing a short film clip of Professor Cherif Keita’s Remembering Nokutela. That was all it took to raise my curiosity about why I’d never heard of this woman. This is a black woman who co-founded a newspaper, Ilanga LaseNatal, in the early 19th century that still exists today. She was also a community builder, musician and essayist, but why were we never taught about her?” This year Asanda found a copy of Nokutela’s 1911 book, Amagama Abantu: A Zulu Songbook. “This made me decide to relook at the information I had on her, to dig even deeper, and consolidate my research to create a body of creative work that seeks to educate, archive and present these findings publicly,” she says. “Over three months, I then approached and collaborated with a few brilliant scholars and storytellers in producing a photo series, a short film, a mini-documentary, a 96-page print publication, music and an art series through my agency, Legacy Creates. Stories of great Africans should be told, and if you have the platform to do that, then why not?”

PORTRAIT PHOTO: DAN CARTER TEXT: MELISSA NDLOVU

to the world

Africa Day in May reminded us of our rich history, vibrant food heritage and cultural diversity. Although steeped in tradition, the continent is teeming with movers and shakers who’ve taken Africa to the world. Here we showcase some underrated ingredients and chat to a few creatives who are shaping our modern Africa

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OUR MODERN AFRICA An ingredient that tells a story SORGHUM DOUGHNUTS WITH AMASI CRÈME FILLING

FOOD PHOTOS: DONNA LEWIS RECIPES & STYLING: GAIL DAMON FOOD ASSISTANT: KRISTEN SCHEEPERS FOOD INTERN: KEENAN JACOBS

The combination of a mildly sweet, nutty doughnut and tangy sour-milk filling is just out of this world! Dough: 1 cup (250ml) lukewarm milk 1 sachet (10g) dry yeast (or 50g fresh) 1 Tbsp (15ml) + 1/³ cup (80g) sugar 1 cup (170g) sorghum flour 2 cups (300g) cake flour + extra for dusting Pinch salt ¼ cup (60g) butter, cubed (at room temp.) 3 egg yolks

Filling: 2 cups (500ml) amasi 4 egg yolks ½ cup (100g) sugar 1/ cup + 2 Tbsp (55g) ³ cornflour Oil, for deep-frying Castor sugar, for dusting MAKES ABOUT 25 Combine milk, yeast and 1 Tbsp (15ml) sugar, and set aside for 10-15 minutes until foamy. Combine remaining sugar, flours and salt in a bowl, and make a well in the centre. Add butter, egg yolk and yeast-milk mixture. Bring together with a spoon to form a

rough dough. Tip out onto a floured surface and knead for 8-10 minutes until dough is elastic. Transfer to a lightly oiled bowl, cover with clingwrap and leave to double in size (45-60 minutes). Heat amasi in a pot over medium heat for 10-12 minutes. Combine egg yolk, sugar and cornflour in a bowl. Pour warm amasi into egg mixture while vigorously stirring. Return to pot and cook over medium heat while stirring for about 15 minutes, until egg is cooked and mixture is thick. Allow to cool before spooning filling into a piping bag fitted with a wide nozzle. Gently ‘knock down’ risen dough and roll out to 2cm thick on a floured surface. Cut out dough discs using a 6cm cookie cutter and place on a lined baking tray. Cover with clingwrap and leave to proof for 20-30 minutes. Heat oil in a mediumsize pot on high heat. Deep-fry doughnuts for 3-4 minutes a side until cooked through. Poke a hole into each doughnut and pipe in some filling. Dust with castor sugar to serve.

SORGHUM

This ancient nutrient-rich cereal has been enjoyed by African families for centuries. It’s a staple grain that is high in fibre and protein, and is gluten-free too! There are two basic types – white sorghum, which is sweeter, and red sorghum, which has a mild, nutty aroma and chewy texture if not in ground form. It’s best enjoyed as a breakfast porridge made from ground sorghum, called ting (sour pap). In South Africa, it’s also used to make umqombothi (African beer) – a combination of maize, maize malt, sorghum malt, yeast and water that has been fermented over time. This drink is mainly enjoyed during important family gatherings, events or traditional ceremonies, and is believed to assist in communicating with the ancestors.

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An ingredient that feeds the core BONE MARROW

In recent years it’s become trendy as an appetizer in restaurants, but humble bone marrow has long been appreciated in Africa for its flavour, nutritional content and affordability. Marrow bones are often used to bulk up soups and stews when meat is too costly. The soft, almost jelly-like substance found in the hollow cavities of bones is high in fat, so it’s best to roast it in the oven or prepare it over the braai. The result is rich and velvety in texture, with a complex, meaty flavour.

BONE MARROW COMPOUND BUTTER Beef marrow bones are the best to use for this hearty, rich butter. Use it to finish off your steaks and thank us later. 8 medium-sized beef marrow bones 1 whole bulb garlic, papery layers removed Glug olive oil Salt and milled pepper ¼ cup (60g) softened butter Handful fresh parsley, chopped 2-3 sprigs each fresh rosemary and thyme

2 red chillies, deseeded and chopped Juice (60ml) and grated peel of 1 lemon MAKES 1 CUP Drizzle marrow bones and garlic with oil and season. Place on a baking tray (with garlic wrapped in foil). Roast at 200°C for 20 minutes on the middle rack of oven. Move tray to top rack, roasting garlic for another 15 minutes

and marrow bones for 25-30 minutes until browned. Cool. Squeeze garlic pulp out of clove casings. Scoop out marrow from bone and combine with garlic pulp and remaining ingredients. Mix until smooth. Tightly roll mixture up in clingfilm to form a log. Chill in the fridge and slice just before serving on hot toast or add a dollop to your steaks.

You can buy marrow bones whole or ask your butcher to split them in half.

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OUR MODERN AFRICA

They say music speaks to the soul – and no one knows that better than worldrenowned trumpeter Mandisi Dyantyis. When asked about the inspiration behind the title of his second album, Cwaka, he says: “It means to be quiet or be still in the face of commotion, in the face of noise and in the face of everything that may be coming your way. Sometimes it’s important to take a moment and be still so that you know what your next move is.” Born and raised in Gqeberha, Eastern Cape, Mandisi began playing the trumpet when he was only eight years old. He’s a versatile professional musician, composer, arranger, educator and producer, not only in jazz but also in classical and African indigenous music. While studying at the University of Cape Town, he was selected for the Standard Bank National Youth Big Band and the Standard Bank National Youth Jazz Band. Since then, he has graced stages both locally and abroad as a performer in music and theatre productions. On his music and how he wants it to be received, he says: “It’s important to write about my own experiences, just to remind others who are going through the same thing that they are not alone. Most of the time we go through things and think that it’s just us. But we all go through loss, love and all those things.”

LOOK

PORTRAIT PHOTO: DAN CARTER

Feeding our core

MANDISI DYANTYIS musician

& LISTEN

Scan the QR code toi watch trumpeter Mandisii performing his track, Cwakai

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OUR MODERN AFRICA

Unique in our differences

Red palm oil

If you looked at the representation of African artists on an international level a few years ago, it would have left a bad taste in your mouth. But these days, African creatives are paving the way for many others like them. Cole Ndelu is doing just that. A graduate of the Stellenbosch Academy of Design & Photography, she has been awarded an artist’s residency with the American Academy in Rome. “At the heart of my practice is photography and the black community – I make work that celebrates, honours and champions black people,” says Cole. Her work and existence are a counter-narrative to the negative and problematic representations of black people and Africa. “I’m here to contribute positively to history and to the future by making imagery that makes my kin feel seen and beautiful.” When asked if she could describe our modern Africa in three words, she said: “Fly as hell”, adding that we need to start seeing ourselves in that light. “It’s important for us to have the power to share our own narratives – and to have those perspectives become global and mainstream. It is important for us to represent and project ourselves in the world.”

SOUR FIGS

PORTRAIT PHOTO: MARK ANTONELLO

A staple in West African cooking, palm oil comes from the fleshy fruit of the African oil palm tree. Unrefined, sustainable palm oil (or red palm oil) gets its name from its distinct red-orange colour. The taste is often described as earthy, savoury and somewhat close to carrot or pumpkin. Palm oil has a really high “smoking point” and is often used for frying. It is especially well-suited for curries and spicy dishes.

Sour figs are unique to South Africa and particularly well known in the Western and Eastern Cape. They are actually flowers and are generally bought and used in their dried version. Sour figs have a distinct sweet-and-sour taste, enjoyed as is by squeezing out the juicy liquid centre, or used to make preserves and jam.

COLE NDELU photographer

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OUR MODERN AFRICA

SOUR FIG JAM Sweet and tangy! Enjoy as part of a cheeseboard or generously spread on freshly baked scones. Remove all hard and hairy bits of 500g dried sour figs (use a pair of scissors to snip the tops but make sure not to cut the insides). Combine 2.5L water and 1 Tbsp (15ml) salt. Pour over figs to cover and soak overnight. Drain and rinse soaked figs. Combine 2 cups (500ml) sugar, 4 cups (1L) water, 1 star anise, 1 cinnamon stick, 2 cardamom pods and 2 strips orange peel in a pot. Bring to a simmer and stir until sugar has dissolved (about 5-8 minutes). Tip in figs and simmer over low heat for 2½ hours. Remove whole spices and citrus peel. Blitz with a stick blender, if you like, until smooth. Spoon into sterilised jars, seal and allow to cool before refrigerating. MAKES ABOUT 5 CUPS

An ingredient that’s unique to South Africa

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TURN UP THE HEAT BUDGET BEATER

Trend alert

HOMEMADE CHILLI CRISP Use it to perk up stir-fries, noodles, dumplings, dipping sauces and even sandwiches. 2 cups (500ml) canola oil 4 shallots, thinly sliced (or 1 packet spring onions) 2 bulbs garlic, peeled and cloves thinly sliced 8cm knob ginger, cut into matchsticks 1 stick cinnamon 6 star anise 4 cardamom pods 1 bay leaf ½ cup (125ml) chilli flakes 2 Tbsp (30ml) Szechuan peppercorns, crushed (optional)

1 tsp (5ml) ground cumin 2 Tbsp (30ml) soy sauce 2 Tbsp (30ml) honey or sugar 1 Tbsp (15ml) miso paste (optional) ½ cup (50g) roasted peanuts, chopped MAKES 4 CUPS Heat oil in a pot over medium heat. Deep-fry shallot or spring onion in batches for 8 minutes, until golden and crispy. Drain on kitchen paper. Fry garlic for 3-4 minutes. Drain on kitchen paper. Fry ginger for about 5 minutes. Drain on kitchen paper.

Strain oil to remove burnt bits and return to pot on low heat. Add cinnamon, star anise, cardamom and bay leaf to infuse in oil for 5-8 minutes. Remove spices and turn up heat until oil reaches 180°C (use a thermometer) – takes about 8-10 minutes until hot. Combine remaining ingredients in a large 2L heat-proof bowl. Pour over hot oil, working carefully as the mixture will bubble up slightly. Stir in crispy shallots, garlic and ginger. Cool completely before transferring to two 500ml jars. Store in fridge for up to 3 months.

PHOTO: DONNA LEWIS RECIPE & STYLING: GAIL DAMON FOOD ASSISTANT: KRISTEN SCHEEPERS INTERN: KEENAN JACOBS

Spicy, tingly, crunchy and addictive... Our in-house foodies are obsessed with this Asian-inspired condiment. A magic blend of crispy fried garlic, ginger, shallots, chilli and peanuts, it has all the heat you’ll need this winter

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PROMOTION

YOUR WINTER ‘WINE’ DOWN, SORTED!

PHOTO: DONNA LEWIS RECIPE & STYLING: GAIL DAMON STYLIST’S ASSISTANT: KRISTEN SCHEEPERS

Nothing says winter quite like a hearty dish paired with delectable red wine. Bring it on with Boschendal’s clink-worthy 1685 collection

OSSO BUCO-STYLE BEEF SHORT RIB Season 12 (about 2kg) beef short ribs on the bone and dust in flour. Heat a glug of olive oil in a cast-iron pot (or any ovenproof pot) over medium heat. Brown meat for about 5 minutes a side. Remove and set aside. Deglaze pot with ¼ cup (60ml) water. Add 1 Tbsp (15ml) butter, 3 chopped onions, 3 chopped carrots and 2 stalks chopped celery. Sauté for 10 minutes or until soft. Add 2 cloves chopped garlic, 3 sprigs each fresh thyme and rosemary, 2 bay leaves and 2 Tbsp (30ml) tomato paste, and fry for a minute. Add seared short ribs, 1 can (400ml) chopped tomatoes, 2-3 cups (500-750ml) beef or vegetable stock and 1 cup (250ml) white wine. Cover and braise in the oven at 160°C for 2½ – 3½ hours until meat is tender. Stir through a handful chopped parsley. For gremolata, combine 1 handful chopped parsley, juice (60ml) and grated peel of 1 lemon, 2 cloves chopped garlic, 1 chopped red chilli and a glug of olive oil. Season well. Serve short ribs topped with gremolata, and sides of steamed asparagus, green beans and crushed baby potatoes. SERVES 8-10

FIND OUT MORE!

Visit boschendal.com for more information on their range of wines, MCC and pot-still brandy.

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GOING GOURMET

KITCHEN HEROES PHOTOS: TOBY MURPHY

TEXT AND STYLING: LIEZL VERMEULEN FOOD ASSISTANT: THANDI MAMACOS

Ready to take your cooking to the next level but not sure where to start? We’ll let you in on a little secret: one well-chosen gourmet ingredient can push your cooking up a notch – or five! We give you the ‘it’ list, so you can do the rest WINTER 2022 pnpfreshliving.com 59

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Fresh mozzarella Let’s start by clearing up any confusion – this cheese can be made with cow or buffalo milk.

Fior de latte, meaning “flower of the milk”, is a semisoft fresh cheese with a slightly sweet, light and delicate flavour. Buffalo mozzarella is a soft Italian cheese with slightly saltier flavour and is known for its versatility as it goes deliciously creamy when cooked. Either way, both these delicate cheeses are usually kept in round tubs filled with liquid to ensure it maintains its round shape and soft texture. They are typically sliced and most iconically served in a caprese salad or melted onto pizza in true Italian style. Burrata, however, takes it a level further. This mildly flavoured cheese has a soft, elastic-textured casing that is torn open to reveal a creamy centre. It truly is heaven on a plate! If you’re feeling really fancy, burrata is the cheese you should splurge on for a no-fuss, super-impressive feast. A few rules to remember: • Make it the star of the show – don’t pair it with bold flavours that will dampen burrata’s flavour. • Serving fresh is best – simply season and drizzle with olive oil, if you like.

Serrano ham Thinking of making an antipasti platter? This Spanish ham is your go-to cold meat.

Serrano ham has a slightly spicy flavour with a rich, buttery texture. It’s dry-cured for a minimum of 10 months which brings about a deep flavour and delicious aroma. With its melt-in-your-mouth texture, serrano ham is best enjoyed on its own, but works well paired with goat’s or blue cheese and fresh pears for the perfect charcuterie board.

Infused olive oil Infused oil should be added as an extra flavour and coating at the end of cooking, not used for cooking itself.

We recommend drizzling it over cooked pasta, a bowl of hummus or salads. It’s just as good served on its own to dip your bread in and absorb the gorgeous flavour. Find lemon-, chilli- or fynbos-infused oils at Pick n Pay, made with best-in-class virgin olive oil.

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Raw-ing with flavour

GOING GOURMET

Raw honey – what’s the big deal?

We’ll cut to the chase – raw honey is just more delicious! Because pure raw honey hasn’t been heated, the complexity of flavour remains, leaving you to quite literally taste the flowers the bees visited. You can expect a thicker substance with a range in colour. (Colour is not an indication of quality, as the final colour is based on the flora our tiny honey-makers harvested.) It also means all the healthy stuff like antioxidants are left in there, so it’s a double whammy of better taste and nutrition. Often the cheaper or more processed honey on shelf just tastes sweet, as it’s processed more and can be fortified with other sugars. Now that you’re convinced, how do you use it? It’s time to stop thinking of honey just as a sweetener. It can add layers of flavour and complexity to a dish. Here are some ideas to start with: 1. A spoon of honey can offset tart tomato dishes. 2. Combine honey with savoury soy sauce and sesame oil, tossing through your stir-fried veg to coat well. 3. Add a drizzle of honey in the last few minutes of roasting veg (that has been dotted with thyme and rosemary). 4. Combine lemon juice, wholegrain mustard and a lick of honey to pour over seared chicken breasts. 5. A baked cheesecake made partly with honey will turn more golden and be scented with floral aromas. Because cheesecakes bake at a low temperature, the flavour of honey is maintained. 6. Make a simple syrup with honey for your cocktails – heat equal parts honey and water over a low heat until combined.

Filtered VS Unfiltered Unfiltered honey – the creamy substance shown here – is pretty much what you’ll find in the hive, with a scoopable thick texture. Transparent honey has been filtered to avoid crystallisation. Some filtered honey is also heated to make the process easier, which can result in some loss of flavour. Not all filtered, heated honey is bad quality or cheap. We recommend always reading labels to see if sugars have been added.

COOK’S NOTE Remember to add honey at the end of cooking to preserve its flavour.

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GOING GOURMET

Simply the zest! Mandarins

We love naartjies just as much as the next person loves local. That said, the out-of-the-ordinary taste of mandarin soft citrus is the perfect blend of tangy edging on sweet, and is less bitter. We’re obsessed with these easy-peelers because they pack a juicy punch that is not only great for snacking. • Mandarin segments add a fabulous burst of flavour and juiciness to beetroot and rocket salads or fruity apple coleslaw. • They can also be added to meaty beef or pork roasts with Asian-inspired flavours such as star anise, soy sauce and fennel. Blood oranges

Not only do they have a showstopping ombre effect with crimson-tinted flesh, they also pop with a sweet and tangy berry-like flavour.

MANDARIN MARMALADE A little less tart than orange marmalade, it’s great on toast but can also be used in cooking. Turn to page 44 for ideas. Place 500g whole mandarins, 2 halved oranges, 1 halved lemon and 4 cups (1L) water in a pot, weighing down with a plate to keep fruit submerged. Boil for 15 minutes. Remove fruit and cool, reserving cooking liquid in pot and discarding lemon. Peel fruit. Remove white pith from peels using a sharp knife (reserve pith) and cut peels into 3mm strips. Slice mandarin and orange flesh into small pieces, saving any juice and adding to pot. Place reserved pith and pips of fruit into a cheesecloth and tie closed. Dissolve 4 cups (800g) sugar in reserved cooking liquid on low heat, stirring. Add star anise, strips of peel, fruit pieces and pith bundle. Bring to a boil for 20-30 minutes, until it’s a thick jam consistency. (Remember, it will thicken once cooled.) Discard pith bundle. Spoon into an airtight container and use within 1-2 weeks, or into sterilised jars to store for longer. MAKES ABOUT 2½ CUPS

• Use these pretty-as-a-picture oranges to top honeyed, herbed or citrus-scented cakes. Our fake-it-till-you-make-it recipe of the season? Add orange essence to a vanilla cake premix, bake and top with a simple icing sugar drizzle, then decorate with slices of blood orange. With this citrus touch, no one will even think your cake came from a packet!

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Vinegar with vooma

It’s all about balance when it comes to cooking. A key ingredient in any kitchen should be vinegar, which is essential to create contrast and complex flavours in your dishes. In this case, your fish-and-chips harsh and overpowering vinegar won’t do. Here’s what a true foodie needs...

Sherry vinegar

Sherry vinegar is exclusively made from, you’ve guessed it, sherry! It’s aged in the same way that sherry wines are, in wooden casks, ranging from six months to two years according to a Spanish ageing process called solera and criaderas. This authentic and prolonged ageing process gives sherry vinegar its rich complexity and extraordinarily sweet concentration.

FAIR WARNING: Once you’ve used sherry vinegar, you likely won’t be able to go without it again!

Use it instead of lemon juice in marinades or dressings, with green vegetables like asparagus or broccoli, and with your everyday pan-seared chicken. It’s also great to finish off soups and sauces, by adding a splash at the end of cooking. This will enhance and balance the flavours already present in the dish, in the same way salt does.

Aged balsamic vinegar

This has been aged in wooden barrels that impart deep flavours and a slight smokiness, and add a little sweetness too. With the texture of a runny syrup, this black-as-night vinegar has notes of molasses and dark fruit like prunes, cherries or figs. Heavier & larger fonts Heavier line

TRY THIS CRAFTED

COLLECTION

Look out for PnP’s Crafted Collection 3 now. range in stores From butcher’s finest wagyu beef and worldclass cheese to the finest ingredients for your pantry – it’s the gourmet goodies every foodie needs. Made by experts to deliver extraordinary flavour so you can go gourmet, every day!

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Because it is so complex in flavour, the beauty is that it can turn a simple 3-ingredient salad into a gourmet dish. It’s recommended to use as a finishing touch to truly taste its complexity. Remember, a little goes a long way with this beauty. Add a teaspoon when roasting vegetables or tomatoes, marinating steaks or simmering outlines beefy stocks and soups for an earthy, umami punch.

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YOU READ E R Y A

Scan the QR code Discover new recipes that will bring warmth to your kitchen this winter!

patakssa pataks_sa petrowfoods.co.za

FRESH LIVING KITCHEN

Show me the curry!

Spiciness scale Mild Medium Hot

Burmese fish curry. Recipe on page 66

PHOTOS: DONNA LEWIS RECIPES AND STYLING: ANKE ROUX FOOD ASSISTANT: ELIZMA VOIGT

You can’t do winter without a piping-hot bowl of curry. But why settle for the ordinary stuff? We take you on a flavour journey and explore everything from spicy Indian curries to milder, fragrant Asian ones. Plus we’ve got some sensational sides to spruce up your next curry feast WINTER 2022 pnpfreshliving.com 65

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Curry paste: 2 tsp (10ml) coriander seeds 1 tsp (5ml) cumin seeds ½ stick cinnamon 3 long red chillies, sliced open and seeded 4cm knob fresh ginger, peeled 2 cloves garlic ¼ red onion, diced 1 stalk lemongrass, bruised 3cm knob fresh turmeric, peeled, or 1 tsp (5ml) ground turmeric 1 Tbsp (15ml) fish sauce Glug vegetable oil 1 red onion, cut into thin wedges 3 cloves garlic, sliced 4cm knob fresh ginger, peeled and cut into fine matchsticks 400g potatoes, peeled and cut into chunks 2 Tbsp (40ml) tamarind paste 1 cup (250ml) water 500g firm sustainable white fish (like kingklip) 1 Tbsp (15ml) palm sugar or treacle sugar (or to taste) Fish sauce, to taste For serving: Handful fresh coriander Shredded spring onion Cooked jasmine rice SERVES 4 Toast the spices for the curry paste in a dry, hot

COOK’S NOTE

Make a sambal with coriander, carrot ribbons, finely sliced red onion and shallot or spring onion, drizzled with lime juice.

MALAYSIAN BEEF RENDANG The secret of this curry is the toasted coconut, which adds flavour and body to the sauce. Curry paste: 5cm knob fresh ginger, peeled and sliced 4 stalks lemongrass, roughly chopped 1 red onion, roughly chopped 5 cloves garlic, sliced 6 red chillies, sliced

½ cup (125ml) desiccated coconut Vegetable oil, for frying 1kg beef shin, cut into chunks (reserve marrow bones for making stock or try recipe on page 52) 3 star anise 6 cardamom pods, bruised 4 cloves 1 stick cinnamon 2 cups (500ml) water 1 can (400g) coconut milk 1 Tbsp (15ml) tamarind paste Juice (30-60ml) of 1-2 limes For serving: Sliced red onion Cucumber sticks Fresh coriander Fresh coconut shavings Sliced red chilli Steamed white rice SERVES 4 Grind curry paste ingredients using a pestle and mortar until smooth, or purée in a blender with a splash of water. Toast desiccated coconut in a dry pan for 1-2 minutes or until golden. Set aside. Heat a generous glug of oil in a large pot over medium-high heat. Fry curry paste until fragrant, stirring often. Season meat and add to pot, frying until browned all over.

EA GOO ID

open and seeded 3cm knob fresh turmeric, peeled and grated, or 1 tsp (5ml) ground turmeric 2 tsp (10ml) ground cumin

GOOD

This is a fairly dry but fragrant curry, and the fish can be swapped for prawns or chicken.

pan until fragrant. Grind all curry paste ingredients using a pestle and mortar, or blitz in a blender with a splash of water. Heat oil in a pot over medium heat and fry onion, garlic and ginger until soft. Add curry paste and fry until fragrant, about 2 minutes. Stir in potatoes and toss to coat in curry paste. Add water and tamarind, cover and simmer, stirring often, until potatoes are tender. Place fish in sauce and around potatoes, cover and cook for 4-5 minutes until fish is just done. Season with sugar and a few drops fish sauce. Serve curry on rice, topped with coriander and spring onion, or with a sambal (below).

IDEA OD IDE GO

BURMESE FISH CURRY

FRESH LIVING KITCHEN

No tamarind? No problem! Simply mix together 2 tsp (each) vinegar and brown sugar.

Add whole spices and toasted coconut, and stir-fry for a minute. Add water – enough to cover the meat – and half the coconut milk, cover and simmer until meat is tender, about 1½ – 2 hours. (Add more water if it’s a little dry.) Stir in remaining coconut milk, tamarind paste and lime juice to taste, and stir to combine. Serve curry on rice, topped with red onion, cucumber, coriander, coconut and chilli.

PAIR WITH VILAFONTÉ SERIOUSLY OLD DIRT RED BLEND, R265 This cabernet-based blend has rich layers of fresh plum and ripe strawberries, plus undertones of star anise, nutmeg and tobacco-leaf that works perfectly with spicy dishes.

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Malaysian beef rendang. Recipe opposite

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Vegan butter curry. Recipe opposite This is a version of the classic butter chicken we all know and love – made with tofu. It’s so good, it will even have meat eaters fooled.

PAIR WITH REYNEKE ORGANIC SAUVIGNON BLANC, R95 This vibrant white wine bursts with notes of lime and elderflower, and has hints of blackcurrant and fennel on the nose. Pairs well with mild curries.

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FRESH LIVING KITCHEN

SIDE BY SIDE

TRY THIS We know there isn’t always time to cook from scratch! Whether you need a small cheat to kick-start a dish, or fake it all the way, we’ve got the spiced winter warmers you need.

DON’T GET STUCK ON WHITE RICE IF YOU’RE SERVING A GOURMET CURRY. KNOCK IT OUT OF THE PARK WITH ONE OF THESE SIDES

1 2

PnP CHICKEN CURRY ROTI (4s)

PnP BUTTER CHICKEN COOK IN SAUCE (400G)

VEGAN BUTTER CURRY Curry sauce: Vegetable oil, for frying 1 onion, blitzed 2 cloves garlic, crushed 1 Tbsp (15ml) grated fresh ginger 1 tsp (5ml) garam masala 1 tsp (5ml) curry powder

1. DOSA PANCAKES Combine 1 cup (250ml) chickpea flour, ½ cup (125ml) each cake flour and cornflour, 1 tsp (5ml) black mustard seeds, ½ tsp (3ml) baking powder and a pinch of salt. Whisk in 350-400ml cold water until it’s a smooth batter. Set aside for about 15 minutes to thicken. Wipe a large non-stick pan with a paper towel dipped in oil. Heat pan over medium heat and add 1/³ cup batter, swirling to coat base. It’s ready when the bottom is browned and the surface has small bubble holes. Roll up the dosa in the pan and serve. Repeat

1 tsp (5ml) ground cardamom 5 cloves 3 Tbsp (45ml) tomato purée ½ cup (125ml) water 1 can (400g) coconut cream Salt and milled pepper

with rest of batter. (Dosas must be served immediately or they’ll lose their crispness.) 2. QUICK PILAU RICE Heat a large scoop of coconut oil in a pot. Add 1-2 curry leaves, 1 star anise and 1 tsp (5ml) each cumin seeds and black mustard seeds until they begin to splutter. Add 2 chopped onions and fry until starting to brown. Remove half the onion and set aside. Tip in 2 cups (500ml) basmati rice and stir-fry for a few minutes. Add 5 cups warm water and 1 tsp (5ml) salt, and simmer until rice is almost

3 Tbsp (45ml) cornflour 1 Tbsp (15ml) garam masala For serving: Tomato and onion sambal Rotis, naan or rice SERVES 4

2 packets (200g each) PnP coconut curry tofu, broken into chunks

Heat a glug of oil in a pot and sauté onion

tender. Drain excess water, cover pot with a dishcloth and set aside to steam rice for 10 minutes. Fluff rice with a fork and toss through a knob of butter and reserved onion. 3. SPICE-DUSTED POPPADOMS Mix 1 tsp (5ml) each ground cumin, ground cardamom and chilli flakes, ½ tsp (3ml) ground turmeric and a generous pinch of salt in a bowl. Shallow-fry 1 packet (118g) poppadoms in vegetable oil and drain on kitchen paper. Dust the hot poppadoms with spice mix and serve.

until translucent. Add garlic and ginger and fry for a minute until fragrant. Stir in all spices and fry for another minute. Add tomato purée and water and simmer for 5 minutes. Pour in coconut milk and simmer gently for 15-20 minutes. Season. Mix cornflour and

garam masala, and toss tofu in mixture to coat well, shaking off excess. Heat a glug of oil in a pan on medium heat and fry tofu until golden and crispy. Drain on kitchen paper. Toss tofu through butter curry sauce and serve with sambal and rice, rotis or naan.

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FRESH LIVING KITCHEN

PORK VINDALOO Vindaloo is known for being super-hot, but the original Goa version uses milder whole chillies. Masala mix: 2 Tbsp (30ml) paprika 2 tsp (10ml) garam masala 6 cardamom pods 1 stick cinnamon 6 cloves 2 tsp (10ml) cumin seeds ¼ cup (60ml) wine vinegar 1kg pork shoulder, cut into chunks Large scoop coconut oil or glug vegetable oil 2 sprigs curry leaves 1 tsp (5ml) each black mustard seeds and cumin seeds 2 onions, finely sliced 6 cloves garlic, chopped 4cm knob fresh ginger, peeled and chopped Salt and milled pepper 4 tomatoes, puréed 2 Tbsp (30ml) tomato paste 4 whole red chillies 2 heaped Tbsp (40ml) tamarind paste 3 Tbsp (45ml) jaggery (unrefined Asian sugar, or use coconut sugar or treacle sugar) 2 cups (500ml) water

Raita: ½ cup (125ml) coconut yoghurt ½ cucumber, seeded and grated Handful fresh mint, chopped finely ½ tsp (3ml) each ground cumin and ground cardamom SERVES 4 Mix masala spices and combine with vinegar. Coat pork with masala mixture, cover and marinate for at least 2 hours or overnight. Heat oil in a large pot and fry curry leaves and spice seeds until they splutter. Add onion and cook over low heat for about 8 minutes until soft. Add garlic and ginger and fry for 1-2 minutes. Tip in marinated pork, season and cook for a couple of minutes until meat is sealed. Add remaining ingredients, cover and simmer for 20 minutes, stirring occasionally. Pour in water, cover and simmer for 1½ hours or until meat is tender. (Add a bit more water if it looks dry.) Mix raita ingredients. Serve curry with raita and side from page 69.

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Crispers Cheesy Pizza Bowl Ingredients

150 g McCain Potato Crispers 100 g salami, roughly chopped 100 g mozzarella, cubed 60 g black olives, pitted Small handful fresh basil

Prep Time: 10 minutes Cooking Time: 25 minutes Serves: 4 –6

Tomato sauce

30 ml olive oil 1 onion, peeled and roughly chopped 2 cloves of garlic, finely chopped ½ stick of celery, washed and roughly chopped 2 x 400 g cans whole peeled tomatoes 40 g tomato paste 5 ml honey Extra fresh basil to serve

Directions

1. Heat the olive oil in a large saucepan over a medium heat. 2. Fry the onions and garlic until soft and translucent for 3 –5 minutes. 3. Add the celery and fry for another 2 minutes. Add the tomatoes to the sauce with the tomato paste and honey. Press the whole tomatoes to a finer consistency using a fork. 4. Leave to simmer for 15 minutes or until the sauce thickens. Preheat the oven to 180 °C. 5. Pour the tomato sauce into a medium ovenproof bowl, add the salami and olives, and mix through. 6. Sprinkle the mozzarella cubes over and press some into the sauce with the back of a spoon. 7. Bake the dip for 5 –7 minutes or until the cheese has melted and the dip is bubbling. Carefully remove from the oven. 8. Top with fresh basil leaves and serve warm with loads of McCain Crispers.

Enjoy with family and friends.

IDE S a t s Not ju EATURE F n i a m The

CURRYING FAVOUR Whether it’s Indian or Asian, there’s nothing quite like a curry to awaken your senses BY SUSAN HAYDEN

When I was about 10 my mom hosted a dinner party. In those days, the early ’80s, dinner parties were smart affairs – the best crockery and cutlery came out, tall silver candlesticks with fancy coloured candles decorated the table, and guests showed up in their finest attire. Women wore up-do’s and sparkly earrings; men came in jackets and smelled of Old Spice. On this occasion, instead of the usual meat-and-potatoes which was the dinner de rigueur in those days, she decided to do something daring and exotic: she was going to make a curry.

Back then, even cooking with garlic was considered pretty adventurous and was done with great caution and restraint. Things like chilli, ginger, fish sauce and lemongrass were unheard of at the time. I remember the new and foreign smells that wafted through our suburban kitchen as she carefully sprinkled half a teaspoon of curry powder into the pot. And most of all I remember the crestfallen look on her face when one of her guests commented, “This is delicious! What is it?” She had been so moderate with

her spices they were barely discernible amid the robust deliciousness of slow-cooked mutton. What she had put on the table was a tasty stew. I also remember the first time I ate a proper curry at a good Indian restaurant – and how instantly and deeply I fell in love with North Indian cuisine: the steaming copper pots, the fragrant basmati rice, the flaky, buttery rotis and the astonishing complexity

of flavours that burst forth with every mouthful. Layers of smoky, spicy heat cooled down with raita, sweetened with chutney and washed down with the welcome freshness of a cold mango lassi. This was (and still is) my approximation of heaven. When I met the guy who would later become my husband, the first meal he ever cooked for me was a Thai red curry. I had had it once before, but not a good one. Unlike me, he had travelled around Asia and fallen in love with the fresh, hot deliciousness of the

cuisine. Sitting at his scruffy old dining-room table with its huge view of the sea and the sky on a cold July night, the dish he put down in front of me was slightly sweet, slightly salty and just the right amount of tangy. The lively flavours of lime and coriander magically held together by the seductive creaminess of coconut milk – an ingredient every bit as exotic to me as this blue-eyed Dane who asked me questions about myself no man had ever asked before. And then listened, very carefully, to my answers. Over 20 years later, a Thai curry still takes me back to that evening: Randy Crawford singing about a rainy night in Georgia and a feeling of destiny in the air. Food is powerful like that. One of the best things about winter is the return of spice to our kitchens. Thanks to foodie magazines and TV cooking shows, we’ve learnt that making a good curry is not that hard. If your spices are fresh and you taste and tweak till the balance is just right, the end result is sure to be superb: a sprinkle of garam masala at the end, a dash of sugar to counteract the sourness of the tomatoes, a generous stick of cinnamon, and you’re on to a winning formula. To this day, in our house I’m in charge of the Indian and Cape Malay curries, while the Asian ones are my husband’s domain. And what I’ve noticed, when we sit down to eat spicy food, is that the conversation gets a little spicy too! We discuss things with more enthusiasm than usual. It’s like the heat of the ingredients wakes us up to ourselves and the world. It reminds us how far we have journeyed, and what adventures still lie ahead.

ILLUSTRATION: PATRICK LATIMER

ON REFLECTION

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GET TO KNOW SOUP COMPILED BY GAIL DAMON & MELISSA NDLOVU PHOTOS: TOBY MURPHY FOOD ASSISTANT: KRISTEN SCHEEPERS

SOUP-ERB BOWLS

Soup is what winters are made for! Make it from scratch or simply heat and eat, these bowls of glory will keep you warm from the inside out.

Top with crispy bacon bits and serve with toast or crispy bread on the side.

CREAMY BROCCOLI, PEA AND HAM SOUP Place 3 (550g) PnP smoked rib-eye steaks in a pot and cover with 3 cups (750ml) boiling water. Simmer for about 15 minutes. Remove meat and shred, reserving cooking liquid as stock. Heat a glug of oil and 1 Tbsp (15g) butter in a pan over medium heat. Sauté 3 chopped leeks for 5 minutes until soft. Add 2 cloves chopped garlic and fry for another minute. Tip in 1 packet (200g) baby spinach, ½ packet (150g) broccoli florets and ½ small packet (125g) frozen peas. Pour in 3 cups (750ml) reserved pork stock, 1 cup (250ml) vegetable stock and 1 cup (250ml) cream. Simmer for 10-15 minutes. Blitz until smooth using a stick blender. Season. Stir in shredded meat. Serve with pan-fried PnP tasty stem broccoli, crispy kale and blanched sugar snap peas for a special occasion. SERVES 4

PNP EXOTIC MUSHROOM SOUP MIX (400G) Simply add stock and simmer, or spruce it up with 1 cup (250ml) cream or coconut milk.

FOOD INTERN: KEENAN JACOBS

TRY THIS

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GET INSPIRED

HOW TO SPEND YOUR 67 MINUTES It’s Mandela Day on 18 July, and to honour the legacy of Tata Madiba and his spirit of giving, here are a few ways to make the most of your time Feed the vulnerable Donate food and blankets to a local organisation or spend time volunteering in a soup kitchen. Find out what your church or local charities are organising and help them achieve their goals. Better yet, help the Feed the Nation Foundation feed one person for a week for only R100!

organisation. Collect items you and your family no longer need (but which are not worn out and damaged) and drop them off at your nearest shelter, hospital or children’s home.

Support a furry friend Animal shelters do fantastic work and are great places to volunteer your time. Make these animals’ lives a little happier by donating food or blankets or just some of your time. Shelters often welcome volunteers who would like to walk the dogs or clean the cages. You could even change one fur baby’s life by giving them a forever home.

Scan the QR code to get involved

Brighten a child’s day Put together stationery packs (pens, stickers, glue, coloured paper, scissors etc) for teachers at an under-resourced school, or dedicate your time to reading to the children at these schools.

Make every day Mandela Day!

Donate blood Although we have a population of close to 60-million people, less than one percent of South Africans are active blood donors. A unit of blood only lasts 42 days after donation

so, for this reason, it is vital to donate regularly. If you are over the age of 16, weigh more than 50kg and are in good health, visit sanbs.org.za for more on how to become a blood donor.

Cape Town plant-based brand okja, creators of the delicious, ultra-creamy oat m*lk, have just launched a new delicacy that chocolate lovers have to try! Introducing okja’s new Chocolate Hazelnut Spread. The best part? It’s dairy- and palm oil-free. Grab a warm, freshly baked croissant or slice of sourdough toast, a pot of chocolate hazelnut spread from okja and your best friend, and sit down to enjoy one… two… five bites of pure chocolatey, nutty goodness. For more information, visit okja.co.za. Five Fresh Living readers stand a chance to win an okja hazelnut chocolate spread hamper worth R900 each. To enter, turn to page 113. Keyword: OKJA

Clear out your closet Donating your unworn or unwanted clothes is a great way of helping the community, as they can make a huge difference to an individual or

By starting off with small acts to inspire change, you will find the joy in giving back. By giving a little of your time each day to make an impact in your community, or by giving a little of your time to make a difference in someone else’s life, you can start changing the world around you.

WIN AN OKJA HAMPER WORTH R900!

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PROMOTION

Let your money go GLOBETROTTING It’s way less scary than it sounds and way less expensive than you think. Follow our tips on how to invest globally – it could be one of the smartest money moves you’ll ever make

PROUDLY BROUGHT TO YOU BY THE OLD MUTUAL TEAM Hello world! Now that international borders have been opened and pandemic restrictions are easing, travel is on our minds. Well, guess what? Your money loves to see the world too. And no, we don’t mean buying air tickets (though that’s always enjoyable). We mean investing globally.

Financial experts tell us to “diversify our portfolios”, which is money-talk for not putting all your eggs in one basket. Investing globally – also called offshore investing – is not just a buzzword, but it sure does sound sophisticated. Simply put, it means investing money in a region or industry outside your home country. This allows you to invest

in shares, for example, in thriving international companies, brands and currencies. It’s easy and convenient because you can leave the nitty-gritty, such as the selection of which shares to buy, to the investment professionals. You don’t even need to have bucketloads of cash to invest globally.

INSIDER SECRET: From as little as R500 a month you can invest in a unit trust with Old Mutual Unit Trusts, which allows you to grow your money by owning a piece of top international and innovative companies like Tesla, Amazon and Apple.

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PROMOTION

Broaden your investment horizons If you’re feeling bewildered, the best way to invest globally is via a well-established local investment company. Not only will you be able to access many well-structured global investment options, but they will also guide you in your decisions based on your goals, risk tolerance and budget. An experienced financial adviser will also be able to assist you in structuring your portfolio to minimise risk and maximise growth, making recommendations based on your other investments and financial assets, and talking you through any tax implications and opportunities. There are no guarantees when investing, so it’s important that you understand where you are putting your hard-earned moolah. INSIDER SECRET: Benefit further by using your tax-free investment allowance to invest in a tax-free unit trust with global exposure, like the Old Mutual Global Equity Fund. That way you won’t pay tax on any interest earned, no tax on dividends and no capital gains tax. It’s a win-win!

… and it’s a solid investment principle too. The South African stock market represents less than 1% of the world’s investment landscape. So, if you’ve got all your money invested at home in Mzansi and nowhere else, you’re only exposed to a teeny-weeny slice of the multi-tier cake the world of investing has to offer. Of course, investing locally is a good idea, but an even better idea is to invest both locally and internationally, where you can give your money exposure to developed and emerging markets. By the way, developed markets are those in high-income countries such as the US, UK, Germany and Japan, amongst others. They have mature economies and efficient, strongly regulated financial markets. Emerging markets are those in developing countries such as Brazil, India and China that have a high potential for growth but also a higher economic and political risk (and yes, South Africa also fits into this category). INSIDER SECRET: Diversification is meant to reduce the overall risk in your portfolio. But beware of “diworseification” – worsening instead of improving your risks and returns. For example, by over-diversifying in too many funds that are all doing the same thing and not bringing anything different to the mix.

Timing is everything Time is one of the most crucial ingredients in investing. Markets go up and down. When they are down and emotions are running high, it may be tempting to take your money out. But panic selling is not a good strategy, and you will generally get rewarded with higher returns over time. Remember, investing is a long-term game. However, money invested in unit trusts is easily accessible. To guide you on your journey, each unit trust fund comes with a minimum time horizon and risk profile. Exactly which fund is the best fit for you depends on the return you want, the amount of risk you are willing to take and how long you are willing to stay invested.

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Let your money go globetrotting Unit trusts are the best way to invest globally and offer a cost-effective solution to diversify your risk. You can start investing globally from as little as R500 a month in Old Mutual unit trusts. Among our range of funds with global exposure, you’ll find one that is right for your offshore investing journey. Check out the Old Mutual Global Equity Fund, for example. The fund has been around for nearly three decades (since 1995), promises moderate to high risk, and holds about 450 quality shares from developed countries around the world.

Start your global investment journey A journey of 1 000 miles begins with a single step, so go ahead and take that first step! Let your money go globetrotting by contacting Old Mutual via our secure site oldmutualinvest.com/offshore or speak to an accredited financial adviser by calling 0860 50 60 70.

PROUDLY BROUGHT TO YOU BY THE OLD MUTUAL TEAM

COMPILED BY SILKE COLQUHOUN

DIVERSITY IS THE SPICE OF LIFE

2022/05/24 12:54

WANTING TO DISCOVER NEW DESTINATIONS? The South African stock market makes up less than 1% of the global market. A well-diversified portfolio includes offshore investments, giving you access to various geographies, economies and sectors in developed and emerging markets. With the Old Mutual Global Equity Fund, your money can go globe-trotting.

To learn more about our offshore solutions, visit oldmutualinvest.com/offshore

DO GREAT THINGS EVERY DAY Old Mutual Unit Trust Managers (RF) (Pty) Ltd is a registered manager in terms of the Collective Investment Schemes Control Act 45 of 2002. The fund fees and costs that we charge for managing your investment are set out in the relevant fund’s minimum disclosure document (MDD) or table of fees and charges, both available on our public website or from our contact centre. Old Mutual is a member of the Association for Savings and Investment South Africa (ASISA).

Back to

better meals! Tasty & easy meals, everyday.

Macaroni Cheese with Cherry Tomatoes Give your standard ‘mac and cheese’ a makeover by adding cherry tomatoes and spring onions Serves: 2 Cooking Time: 12 minutes Easy

Ingredients • • • •

125 ml milk 310 ml boiling water 30 ml margarine 128 g Knorr macaroni and cheese pasta and sauce • 125 g cherry tomatoes, halved • 3 spring onions, chopped

Preparation

• Place the milk, boiling water and margarine in a saucepan and bring to the boil. • Add the contents of the packet and cook on high for 8 minutes, stirring occasionally. • Stir in the cherry tomatoes and spring onions. • Simmer for 2 minutes. • Remove from heat, cover and stand for 2 minutes.

Classic Savoury Mince with Peas This delicious mince recipe is the perfect comfort food, ideal for winter afternoons - mince and fresh veggies in a rich, savoury sauce.

Eat for Good

Serves: 4 Cooking Time: 35 minutes Easy

Ingredients • • • •

150 g carrots, peeled and grated 400 ml cold water 1 medium-sized onion, finely diced 500 g lean beef mince • 80 g frozen peas • 48 g (1 sachet) Knorr Savoury mince Dry Cook-in-Sauce • 250 g white rice, cooked • 1 tbsp sunflower oil

Preparation

• In a pan, brown the onion and mince in oil for 5 minutes. • Add the carrots, cook for a further 3 minutes, then add the peas. • Add the water, stir in the Knorr Savoury Mince Dry Cook-in-Sauce sachet contents and bring to the boil while stirring. • Simmer uncovered for 25 minutes, stirring occasionally. • Serve with cooked white rice.

Let’s get back to better meals. Our Meal Solutions are just that. Ways and means to cook, braai, bake, stew and roast quicker and better. With Meal Solutions, it means more time on your hands without compromising on flavour or nutrition. There are no limits to what is available for you to try and test in your kitchen. Plan your meals for the weeks and choose your favourites from our wide range of products. For this and other nutritiously, delicious recipes go to whatsfordinner.co.za

Chakalaka Soup with Chorizo, Spinach and Paprika-Spiced Croutons Slurp it up – Knorr Chakalaka Soup and Knorr Vegetable Stock as the base, plenty of healthy vegetables and the crunchiest of homemade croutons. Enjoy the spicy flavours of South Africa and Portugal that make up this belly-warming soup. Serves: 4 | Cooking Time: 50 minutes | Easy

Ingredients

• 100 grams ciabatta bread 2 or 3 slices, torn into bite-sized pieces • 5 ml Robertsons smoked paprika, to taste • salt, to taste • olive oil drizzle • 225 grams smoked chorizo, thinly sliced • 3 spring onions sliced • 1 garlic clove, peeled and crushed • 50 g Knorr Chakalaka soup • 750 ml Knorr vegetable stock pot at room temperature • handful basil leaves roughly chopped + extra purple basil to garnish (optional) • 400 grams spinach, chopped

Preparation

• Pre-head oven to 160°C. Place the chunks of ciabatta bread in a baking tray and sprinkle with the smoked paprika and salt. • Drizzle with the olive oil and toss to coat evenly. Bake in the preheated oven until golden brown and crispy, about 10 – 15 minutes. • Remove from oven and set aside until ready to serve. • For the soup, heat a drizzle of olive oil in a large soup pot. • Add the chorizo and fry over medium heat until the fat is released, about 5 minutes. Add the spring onions and garlic, and sauté until soft and translucent, about 5 – 10 minutes. • While the vegetables are sautéing, combine the Knorr Chakalaka Soup and water/ Knorr Vegetable Stock in a jug, whisking continuously until smooth. Pour the soup mix into the pot and bring to a simmer. • Reduce the heat to low and continue to simmer, uncovered, until the soup has thickened, about 10 – 15 minutes. • Add a dash of water if the soup becomes too thick. • Add the basil and spinach, and continue to cook, covered, until the spinach has wilted, about 5 minutes. • To serve, divide the soup among 4 serving bowls. • Top with the paprika-spiced croutons and garnish with the purple basil, if desired. • Serve immediately.

Curries | Sishebo | Stews | Gravies We have a wide range of Knorr Soups that can be part of your daily meal making routine. Do more with Soups, whether you use them to thicken hearty Soups, to enhance the flavour of your stews and sishebos. With many delicious options our soups make for endless flavour combinations with your traditional recipes.

Homestyle Chicken Stew Serves: 6 | Cooking Time: 60 minutes | Easy

Ingredients • • • • • • • • •

15 ml vegetable oil 2 carrots, peeled and sliced 2 medium onions, diced 2 cloves, crushed garlic 45 ml plain flour ¾ cup water 400 g 1 can, chopped tomatoes 30 ml Knorr cream of chicken soup 6 chicken pieces, skinless

Preparation

• In a large pot heat the oil, add the carrots, onions and garlic and fry on a gentle heat for 5 minutes. • Add the chicken pieces and fry until well browned on all sides • Add the flour and stir so it makes a paste around the vegetables and chicken. • Gradually add the water and tinned tomatoes and bring to the boil. • Reduce the heat, cover and allow to simmer for 30 minutes or until the chicken is cooked. • Mix the KNORR Cream of Chicken Soup with 4 tablespoons of water to make a smooth paste. Add it to the pot and simmer for 2 minutes, stirring continuously, until thickened. • Remove the skin from the chicken before cooking and serve the meal with brown rice for a more wholesome dinner

#EatforGood For this and other nutritiously, delicious recipes go to whatsfordinner.co.za

More laughter in every dip

Relive the memories, or create new ones, with Ouma Rusks. #MoreThanARusk

EVERYDAY HERE’S THEEASY TEA

HIGH TEA TOITY

PHOTOS: DONNA LEWIS RECIPES AND STYLING: LIEZL VERMEULEN FOOD ASSISTANTS: KRISTEN SCHEEPERS & JUWAN BEYERS

Orange and Earl Grey cupcakes. Recipe on page 86

Whoever said tea parties are only for summertime was clearly mistaken! Bring out your fine china and set the table for an indoor soiree like you’ve never seen, with tea-infused treats, canapés and delicate bakes, and even whimiscal tea cocktails to clink

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TEATIME HERE’S THE TEA ORANGE AND EARL GREY CUPCAKES We’ve taken a shortcut with cupcake mix so you can spend more time getting the delicious tea-infused icing just right. 3 Earl Grey tea bags 1 cup (250ml) hot milk 1 box (500g) PnP vanilla cake pre-mix ¼ cup (60ml) orange juice Grated peel of 2 oranges

Icing: ½ cup (125g) butter, cubed and at room temperature 4 Earl Grey tea bags, steeped in ¼ cup (60ml) boiling water, then cooled 4 cups (520g) icing sugar MAKES 12 Steep 3 tea bags in hot milk for about 20 minutes, then discard bags and cool. Preheat oven to 180°C

and line a 12-hole muffin pan with paper baking cups. Prepare cake mix as per instructions, replacing milk with cool tea-infused milk, orange juice and grated peel. Spoon batter into paper baking cups. Bake for 18-22 minutes until golden or a skewer inserted comes out clean. Cool on a wire rack. Whisk butter using an electric mixer until smooth, then whisk in cooled tea. Add icing sugar one cup at a time, whisking until fluffy and smooth before adding the next. Spoon or pipe icing onto cooled cupcakes. Serve with carameldipped naartjie segments, if you like (see Cook’s Note below).

MADELEINES WITH CEYLON SYRUP Serve the syrup lightly drizzled over these soft, airy cakes or on the side for dipping. ¾ cup (100g) icing sugar + for dusting ½ cup (50g) almond flour 1/ cup (50g) cake ³ flour + for dusting ½ tsp (3ml) ground star anise or ground cardamom (optional) ½ tsp (3ml) baking powder Pinch of salt 3 eggs 3/ 5 cup (150g) butter, melted and cooled 3 Tbsp (45ml) lemon juice Finely grated peel of 1 lemon 2 Ceylon tea bags ½ cup (125ml) boiling water 1/ cup (66g) sugar ³ 2 Tbsp (30ml) honey MAKES 18 Combine icing sugar, flours, spice (if using), baking powder and salt in a bowl.

Whisk together eggs, butter, lemon juice and grated peel in a separate bowl. Fold into dry mixture. Cover and refrigerate for 30 minutes. Preheat oven to 180°C. Coat a madeleine tray (with shell-shaped holes) with non-stick spray, lightly dust with flour and shake off excess. Spoon batter into tray, filling moulds three-quarters full. Bake for 8 minutes, then rotate tray and bake for another 2-4 minutes until well risen and golden. Remove, cool in tray for 2-3 minutes, then cool on a wire rack. Steep tea bags in boiling-hot water for 10 minutes. Combine tea, sugar and honey in a saucepan over medium heat, stirring until sugar dissolves. Simmer until syrupy but not too thick, about 15-20 minutes. Serve madeleines with tea syrup and a dusting of icing sugar.

COOK’S NOTE Dip naartjie segments into hot caramel, leave to set for 20 minutes and use as a garnish.

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Madeleines with Ceylon tea syrup. Recipe opposite

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CROSTINI WITH APPLE, BRIE AND QUICK BACON JAM A foolproof recipe anyone can master for some high tea flair. Jam: 1 Tbsp (15ml) olive oil blend 2 packets (200g each) streaky bacon, finely chopped + extra rashers for serving (optional) 1 small onion, finely chopped 1 clove garlic, finely chopped ½ Tbsp (7ml) smoked paprika 2 Tbsp (30ml) balsamic vinegar 1/ cup (80ml) honey ³ or sugar 1/ cup (80ml) hot water ³ 2 small baguettes Butter, for toasting 2 blocks (100g) each brie cheese, cut into small chunks

1-2 Granny Smith apples, cut into matchsticks 1 packet (100g) rocket Milled pepper MAKES 18-20 Heat oil in a pan and fry bacon over high heat until starting to crisp. Lower heat, add onion and sauté for 5 minutes. Add garlic and paprika, fry for a minute, then pour in vinegar to deglaze pan. Stir in honey and water and simmer for 15 minutes until it has a jam-like consistency. Slice baguettes into crostini portions, spread with butter and toast on both sides. Top with a dollop of jam, some cheese, apple sticks and rocket. Season with pepper and serve, with extra rashers of crispy bacon if you like.

GREEN TEA WHISKY SOUR Prepare a green tea syrup as per 85-High Tea COR 1.indd 88

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HERE’S THE TEA CHAI-SPICED CARROT CAKES WITH HONEYED CREAM CHEESE The warming spices of chai tea give depth of flavour to this classic. The recipe also works for a single-layer cake, baked in a 23cm loose-bottomed tin. 3 PnP vanilla chai tea bags ½ cup (125ml) hot milk 1 cup (150g) cake flour 1 cup (150g) wholewheat flour 1 packet (100g) chopped nuts (pecans, walnuts or almonds) + extra toasted nuts for decorating 2 tsp (10ml) each bicarbonate of soda, cinnamon and baking powder ½ tsp (3ml) fine salt

1½ cups (330g) castor sugar 4 eggs 1 cup (250ml) sunflower oil 2 cups (160g) grated carrot 1 can (430g) crushed pineapple in syrup Frosting: ¼ cup (60ml) honey 1 tub (250g) full-fat cream cheese ½ tsp (3ml) cinnamon 4 cups (520g) icing sugar Lemon juice, to taste MAKES 4 MINI CAKES Steep tea bags in hot milk for 10 minutes, then discard bags.

Preheat oven to 180°C and line four 8cm round loose-bottomed tins with baking paper. Combine dry ingredients, except sugar, in a bowl. Cream sugar and eggs together in a separate bowl until pale and fluffy. Whisk in oil, then fold wet mixture into dry ingredients. Stir in carrot and pineapple with syrup. Spoon batter into baking tins. (Two 18cm baking trays will work too – cut baked cake later with a cookie cutter to create rounds.)

Bake for 30-35 minutes until a skewer inserted in the centre comes out clean. Cool for 5 minutes in tins, then remove and cool on a wire rack. Cut cakes in half horizontally to create 2 layers each. Whisk honey and cream cheese until softened and smooth. Add cinnamon and 1 cup icing sugar and whisk until smooth. Add remaining icing sugar in two parts, mixint each time until smooth. Add a drop of lemon juice. Pipe or spoon frosting

between cake layers. Top cakes with frosting and toasted nuts. Decorate with spun sugar, if you like (see below).

TRY THIS PNP SPECIALITY TEAS Pick from the finest full-bodied teas, including flavoured green tea, chamomile and rooibos blends.

Scan this QR code to learn how to make spun sugar.

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COOK'S NOTE Cover custard with clingfilm, resting directly on the surface when cooling to prevent a skin forming. Once cool, you can whisk or blitz any lumps away for a smooth texture.

AMARULA AND ROOIBOS CUSTARD TARTLETS Two South African flavours meet in one perfect pastry with a smooth-as-silk custard. You can prepare the tart cases and custard in advance, but do not fill until just before serving.

1 roll (400g) shortcrust pastry, defrosted Flour, for dusting 1½ cups (375ml) milk 2 rooibos tea bags ½ cup (125ml) Amarula liqueur 4 egg yolks ¼ cup (30g) cornflour ½ cup (110g) castor sugar Meringue topping: 3 egg whites Pinch of salt ¾ cup (165g) castor sugar MAKES 8 SMALL or 4 MEDIUM Preheat oven to 190°C. Grease eight 6cm loose-bottomed

tartlet pans (or four 10cm tartlet pans) with non-stick spray. Roll pastry to 3mm thick on a lightly floured surface. Cut out pastry circles 3cm bigger than tartlet pans. Line pans with pastry, prick bases all over using a fork, top with baking paper and fill with baking beans or raw rice. Blind-bake for 10-12 minutes, remove paper and beans, and bake for a further 8-10 minutes until completely cooked. Cool for 5 minutes, then unmould and cool completely on a wire rack.

Warm milk in a pot until steaming hot, turn off heat and add tea bags. Infuse for 10 minutes, then discard bags. Add Amarula and warm until just hot to the touch. Whisk together egg yolks, cornflour and sugar until smooth. Gradually add warmed milk mixture to egg mixture while whisking continuously. Return custard to pot and boil for 4 minutes while whisking, until thick and cooked. Set aside to cool. (See Cook’s Note above.) For topping, whisk egg whites and salt using an electric whisk

to medium-stiff peaks. Add sugar, one tablespoon at a time, and whisk for 2-3 minutes (or until sugar is dissolved) before adding the next spoon. The meringue mixture should be smooth and glossy. Spoon cooled custard into tartlet cases. Pipe meringue onto tartlets and brown with a blowtorch, if you like. SWAP TO TRY

Make one large 20cm tart instead of tartlets, and spoon meringue on top instead of piping it, creating peaks using the back of a spoon.

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STRAWBERRY GIN JAM POP TARTS A grown-up delight that takes this cool American treat to new heights. Jam: 1 packet (200g) fresh strawberries, halved ½ cup (100g) sugar ¼ cup (60ml) boiling water 2 chamomile tea bags 1 sprig fresh rosemary 3 sprigs fresh thyme (optional) 2 tots (50ml) gin 2 rolls (400g each) puff pastry, defrosted Flour, for dusting 1 whisked egg, for brushing 1 cup (250ml) icing sugar, sifted 1/3 cup (80ml) water Pink food colouring Sprinkles, for decorating MAKES 18 Combine all jam ingredients, except gin, in a saucepan. Simmer for 15 minutes, until syrupy and berries are limpy. Turn off heat and infuse for 5 minutes. Remove herbs and tea bags. Add gin and stir to combine. Set jam aside to cool completely. Preheat oven to 200°C and line 2 baking trays with baking paper. Roll pastry to 3mm thick on a lightly floured surface. Cut into 4cm x 8cm rectangles. Place tablespoons of jam on half the rectangles, leaving a 1.5cm border clean. Brush borders with whisked egg, then lay remaining pastry rectangles on top to enclose. Run finger around edges to secure, then crimp neatly with a fork. Place on baking trays and chill in fridge for 15 minutes. Brush pastry with egg and bake for 15-18 minutes until golden. Mix icing sugar and water, and add a few drops of food colouring. Decorate tarts with icing and sprinkles.

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TEATIME HERE’S THE TEA

This zingy marinade infuses the fish, curing it slightly overnight. Thin slices of salmon can also be served on blinis, mini flapjacks, sandwiches or crostinis. 150-200g whole fresh salmon fillet, skin removed Marinade: 8 bags PnP green tea with lemon 1 cup (250ml) boiling water 2cm knob fresh ginger, sliced 1 clove garlic, crushed

3 Tbsp (45ml) rice wine vinegar Grated peel of 1 lime 6 sprigs fresh dill + extra for serving 1 tsp (5ml) fish sauce Scones: 2 cups (300g) flour + extra for dusting 1 Tbsp (15ml) baking powder ½ tsp (3ml) salt 2 Tbsp (30ml) castor sugar 1/ cup (80g) butter, ³ chilled and cubed 1 extra-large egg + whisked egg for brushing ½ cup (125ml) milk

For serving: 1 tub (250g) crème fraîche (cream cheese works well too) 1 packet (100g) snacking cucumbers, peeled into ribbons 1 packet (80g) watercress 1 packet (20g) micro herbs Salt and pepper Lemon juice MAKES ABOUT 9 Combine marinade ingredients in a zipseal bag. Add salmon, seal and refrigerate overnight.

GOOD IDEA Add chopped herbs like rosemary or thyme to savoury scones, or ½ cup grated parmesan, or a dash of paprika for extra flavour.

Preheat oven to 180°C and line a baking tray with baking paper. Combine dry ingredients for scones. Rub butter into dry mixture until you get pea-sized crumbs. Whisk egg and milk together in a jug and pour into scone mix. Combine ingredients with a fork, using a cutting motion and turning bowl slightly after each stroke to create a flaky texture. Bring dough together with your hands, then transfer to a lightly floured surface. Shape

into a 4-5cm thick disc. Cut out dough circles using a 5-6cm cookie cutter and place on baking tray. Combine leftover dough and repeat to create about 9 scones. Brush tops with whisked egg and bake for 18-22 minutes until golden. Cool on a wire rack. Thinly slice marinated salmon. Top scones with crème fraîche, sliced salmon, cucumber ribbons and herbs. Season, drizzle with lemon juice and serve.

FOOD INTERN: KEENAN JACOBS

GREEN TEAMARINATED SALMON ON SCONES

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Cocktail hour

EARL GREY CITRUS TWIST Prepare a tea syrup as per instructions (below), using 4 Earl Grey tea bags. Combine ½ cup (125ml) grapefruit juice, 3 tots (75ml) Earl Grey tea syrup, 1 tot (25ml) each triple sec and vodka, and a few splashes of bitters in a martini glass. Serve with an orange peel twist. SERVES 1

HOT CHAI LATTE DESSERT COCKTAIL Prepare a tea syrup as per instructions (below), using 6 PnP vanilla chai tea bags. Combine 2 tots (50ml) chai tea syrup, 1 tot (25ml) brandy and 2-3 tots (50-75ml) water in a wide-brimmed glass. Whisk 1 cup (250ml) cream and 2 sachets (10g each) PnP instant chai latte sachets to soft-peak stage. Serve cocktail with 3 Tbsp cream mixture, garnished with whole spices. SERVES 1 TEA SYRUP FOR COCKTAILS Combine 1 cup (250ml) each sugar and water and tea bags over medium heat. Stir until sugar dissolves, then set aside to infuse for about 20 minutes. Strain, remove bags and cool. MAKES 1½ CUPS SYRUP

ROOIBOS AND ROSÉ FIZZ Prepare a tea syrup as per instructions (left), using 4 rooibos tea bags. Add 1-1½ tots (25-37ml) rooibos tea syrup to a champagne glass and top with sparkling rosé wine. Garnish with edible flowers or rose petals, ` if you like. SERVES 1

GREEN TEA WHISKY SOUR Prepare a tea syrup as per instructions (above), using 2 green tea bags and 2 strips lemon peel .Combine 2 tots (50ml) green tea syrup and 1 tot (25ml) each whisky and lemon juice in a cocktail shaker. Shake well for 30 seconds. Fill shaker with ice and add 2 Tbsp (30ml) egg white. Shake well for another minute. Serve as is or over ice, garnished with a lemon slice and mint sprig. SERVES 1

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CHEAP AND CHEERFUL

ON EVERYDAY A SHOESTRING EASY

PHOTOS: DONNA LEWIS RECIPES AND STYLING: ANKE ROUX FOOD ASSISTANT: ELIZMA VOIGT

No need to splurge on weekday meals for the family. Turn six everyday ingredients into delicious dishes that’ll leave you with cash to spare, and happy tummies all around!

TOP UP YOUR TROLLEY Be sure to include these items in your trolley this week. Pair them with staples from your pantry and you’ll have enough to ensure balanced meals that are well-planned and easy on the pocket.  Chicken 4 thighs (with skin)  Hake 900g fresh fillets  PnP roasting vegetables 1 packet (500g)  Potatoes 2kg  Penne pasta 1 packet (500g)  PnP Bakery baguettes x 2

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ON A SHOESTRING

ZER

FOR

FREE

E TH

SPICED ROAST VEGETABLE FOLDOVERS So good, you won’t even miss the meat! Serve with raita for dipping and a side salad, if you like. These pies can be frozen (unbaked and wrapped in clingfilm) for up to two months. 1 Tbsp (15ml) curry powder 1 tsp (5ml) cumin seeds Juice (60ml) and grated peel of 1 lemon (or bottled lemon juice) 2 cloves garlic, crushed 3 Tbsp (45ml) olive oil Salt and milled pepper 1 packet (500g) PnP roasting vegetables 1 packet (400g) puff

pastry, defrosted Flour, for dusting 1 whisked egg, for brushing Raita dip: ½ cucumber, seeded and grated ½ cup (125ml) plain yoghurt Small handful fresh mint, chopped MAKES 4 Mix curry, cumin seeds, lemon juice and peel, garlic and olive oil in a bowl. Season. Coat vegetables with spice mixture and

arrange on an oven tray. Roast at 180°C for 25-30 minutes, until cooked through and slightly caramelised. Lightly mash vegetables using a fork, making sure you incorporate any pan juices. Roll pastry out to 4mm thick on a lightly floured surface and cut into four equal squares. Place spicy vegetable filling in the centre of each square. Brush pastry edges with egg and fold over to enclose the filling. Seal edges with a fork and make a slit on top

of each pie (for steam to escape while baking). Brush pies all over with egg and place on an oven tray lined with baking paper. Bake at 180°C for 2530 minutes until golden. Mix raita ingredients and transfer to dipping bowls. Serve hot foldovers with raita. PERK IT UP

 Toss some frozen peas into the filling mixture to bulk it up.

 Add any leftover roast like chicken or beef to the filling.

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ON A SHOESTRING

CREAMY CHICKEN PASTA WITH CRISPY CHICKEN-SKIN CHILLI OIL A simple pasta sauce with a bit of a fiery kick. Glug olive oil 1 onion, finely chopped 2 cloves garlic, finely chopped 4 chicken thighs, skin removed (reserve for the chilli oil) 1 cup (250ml) milk 2 tsp (10ml) cornflour, mixed with a little cold water to make a paste Salt and milled pepper Juice (30ml) and grated peel of ½ lemon (or bottled lemon juice) 1 packet (500g) penne pasta

Fresh thyme, for garnish Chilli oil: 2 Tbsp (30ml) vegetable oil Chicken skin, chopped into small pieces 2 tsp (5ml) chilli flakes 2 cloves garlic, chopped SERVES 4 Heat oil in a pan over medium heat and sauté onion for 5 minutes or until soft. Add garlic and cook for another minute. Add chicken thighs and top up with just enough

water to cover meat. Simmer for 25-30 minutes, until chicken is tender and cooked. Remove from pan and shred meat. Reduce cooking liquid over high heat until you have about ½ cup (125ml) left. Add milk and cornflour paste and cook for 2-3 minutes until thickened. Return shredded chicken to sauce and keep warm. Heat vegetable oil in a saucepan and fry chicken skin until crispy. Tip in chilli flakes and

garlic and fry for another minute until fragrant. Cook pasta according to packet instructions, then drain. Toss pasta through chicken sauce. Serve drizzled with chicken-skin chilli oil and garnished with thyme. PERK IT UP

 Add a few sprigs of fresh thyme when frying the onion.

 Replace milk with cream for a richer, creamier flavour.

 Serve with a grating of parmesan cheese.

IF YOU’VE GOT

40 MINS

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EVERYDAY EASY

IF YOU’VE GOT

40 MINS

HAKE SARMIES WITH OVEN CHIPS Fish and chips gets a new look without too much fuss. 10-12 (about 1.2kg) potatoes, unpeeled and sliced into discs or wedges Olive oil, for roasting and frying Salt and milled pepper (or chip spice) ½ cup (125ml) mayonnaise 2 cloves garlic, finely crushed Juice (30ml) and grated peel of ½ lemon ½ cup (125ml) flour 2 tsp (10ml) paprika 1 tsp (5ml) dried

origanum 400g hake fillets, cut into burger-sized chunks 1 large PnP bakery baguette Sliced tomatoes and lettuce, for serving MAKES 4 Toss potatoes with olive oil on an oven tray, season and roast at 200°C for 30-35 minutes or until golden. Mix mayonnaise, garlic, lemon juice and zest to make aïoli. Set aside to infuse. Mix flour, paprika and origanum. Season.

Coat fish pieces in flour mixture, shaking off any excess. Heat a generous glug of oil in a pan and fry fish on both sides until golden. Drain on kitchen paper. Halve baguette, toast and cut into four sandwich portions. Top one slice with lettuce, tomato and fish. Drizzle with aïoli, and top with other slice. Serve with hot chips.

PAIR WITH DORINGBAY SAUVIGNON BLANC, R100 This white wine is loaded with tropical fruit flavours, and screams fresh, crisp, ripe and tangy. Excellent with delicate white fish, green veggies and goat’s cheese.

PERK IT UP

 Add some chopped gherkins and capers to the mayo.

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PORTUGUESE FISH FRITTERS A different way to do fishcakes. Serve with salad, crusty bread or a vegetable side such as peas. They’re also delicious with garlic mayo or sweet chilli sauce to dip. 7 (about 700g) potatoes, peeled and quartered 1 onion, finely chopped 2 cloves garlic, finely chopped 400g hake (no skin) Salt and milled pepper Juice (60ml) and grated peel of 1 lemon (or bottled lemon juice)

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Handful chopped fresh coriander + extra for serving (optional) ¼ cup (60ml) flour + extra for coating 2 eggs, whisked Vegetable oil, for deep-frying Lemon wedges, for serving SERVES 4 Boil potatoes in salted water until cooked through. Drain and set aside to steam-dry. Sauté onion for 5 minutes, then add garlic and fry for 1-2 minutes.

Season fish, place on top of onion in pan, add a splash of water and cover with a lid. Steam fish for 5 minutes or until all the liquid has evaporated. Flake fish using a fork and mix with onion. Mash potatoes well. Add the flaked fish mixture, lemon juice and peel, coriander, flour and egg. Season and mix well. Using the palms of your hands, shape mixture into oblongs or fingers. Refrigerate until cold and set.

Coat fritters in flour, shaking off any excess. Heat 4cm oil in a deep pot on medium-high. Fry fritters in batches for 4-5 minutes or until golden. (Don’t overcrowd the pot.) Drain on paper towel. Serve with lemon wedges and coriander garnish. PERK IT UP

 Coat fritters with olive oil spray and air-fry if you prefer.

 Swap hake for saltier haddock or smoked snoek.

2022/05/23 09:59

10 BY MELISSA NDLOVU

WAYS TO CUT THAT GROCERY BILL

You made your shopping list but still managed to overspend? Don’t fret! We’ve got a few nifty tricks to get you on track

1. Plan ahead

Yes, we know it’s easier said than done, but putting pen to paper is the best way to reduce your bills. “Plan your meals every week, taking stock of the items in your pantry and fridge, and adding the missing items to your shopping list,” says Dorian Joseph, founder of financial education guide, Jo Budget. “Planning ahead also means fewer trips to the grocery store, so you save on petrol and avoid splurging on unplanned items from a convenience store, which are usually overpriced.” TOP TIP Save money by using reusable shopping bags. Buying a plastic bag each time adds up – and its bad for the planet too.

Cook once, eat twice

Bulk meals won’t only save you money but valuable time too! Cook large portions with staples like beans, lentils and pasta, then freeze in airtight containers for later. Homemade ready-made meals in the freezer are also a godsend for those days when you just don’t have time to cook. Soups, bolognaise and casseroles freeze well for four to six months, and once you defrost them you can simply bulk up the dish with pulses and extra veg if you like.

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BUDGET BEATER

Scan the QR code for more on how to cook smarter, not harder

Try generic brands

Some generic items are the same product as the name brand, just cheaper, so be willing to try them out. The trick to getting the best prices is to be flexible and not committed to one brand over another.

5. Use loyalty cards wisely

7. Learn to improvise

It’s easy to get sign-up fever and rush to fill your wallet with every loyalty card there is. Loyalty cards can offer fab benefits if you use them well. Be sure to read the Ts & Cs on deals and factor these deals into your weekly shop. Visit smartshopper.pnp.co.za to register a new card today (read more on page 46).

If you want to try a recipe but don’t have all the ingredients, don’t head to the shops right away. A little research could provide an alternative you can use instead. Buttermilk, for example, can be made by adding lemon juice to milk or yoghurt.

TOP TIP Familiarise yourself with zero VAT items for extra savings. These include brown maize meal.

4. Don’t fall for fake bargains

SOURCE: GOODTO.COM ILLUSTRATIONS: GETTYIMAGES

If you’ve given yourself a strict budget, taking the exact amount of cash with you is a good way to ensure you stick to it. Rather than swiping your card and thinking about it later, having the actual cash in your hand will make you think about how much you’re spending. If you do happen to go a little over your budget, you can always pay the difference with your card, but jot down how much you’ve overspent and adjust your budget if you need to.

bread, rice and

Everyone loves a bargain but sometimes those 3-for-2 specials can be deceiving. You’re probably already a pro at spotting a “marked down” food sticker, but you may not necessarily be getting a good deal on these items. Although that sticker can be offering a good discount, always look at the original price too. On closer inspection, you may find that there’s not much of a cost-saving. “If you don’t need it, don’t buy it,” says Dorian. “It’s also important to measure the cost of driving to the store to look for bargains versus the actual savings. Ask yourself, is it worth it?”

Stick to paying with cash

Make your own snacks

6. Check your till slip We often stick the receipt in a bag and forget about it, but Dorian says you should check your till slip to ensure you paid the advertised price and that your discounts were offered. “In-store prices change often, so there’s more room for human error.” Receipts are also the most accurate way of keeping track of your spending.

Shop in season

When fruit and vegetables are in season, they can be significantly cheaper and healthier. Use this as an opportunity to try an ingredient that may have been too expensive before – think asparagus and avocado. A good indication of what’s in season is that the produce is normally on display quite clearly in-store.

“Consider buying fewer treats such as chips, chocolates, biscuits and biltong,” says Dorian. “Nobody wants to adjust their lifestyle but going into the red for a few luxury items should be your last option.” Consider making your own cheap treats, like biscuits and popcorn and ice lollies. This can also be a fun, budgetfriendly activity for the kids.

Scan the QR code for 9 recipes your kids will love

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FASHION

THE CHILL FACTOR 1. Ladies’ fluffy knit dress, R199.99; beanie, R69.99; scarf, R149.99; boots, from R129.99 2. Ladies’ knitted top, R329.99; denim jeans, R189.99; shawl, R189.99; beanie, R69.99; boots, R299.99 3. Girls’ tie-dye fleece dress, R229.99; beanie, R69.99 (ages 7-14) 4. Girl’s teddy jacket, R199.99; denim jeans, R89.99; slip-on sneakers, from R129.99 (all ages 1-6) 1

It’s cold out, so it’s the perfect excuse to cosy up in Pick n Pay Clothing’s all-new range of woolly knits, jackets, boots and beanies for the whole family

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Quilted fleece set, from R129.99 (0-3 months and 1824 months)

PRICES CORRECT AT THE TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

Girls’ puffer jacket, R269.99; glitter tee, R79.99; denim jeans, R169.99; slip-on sneakers, R139.99 (all ages 7-14)

Ladies’ puffer jacket, R549.99; knitted tee, R69.99; fleece joggers, R169.99; scarf, R149.99; boots, R249.99

Men’s puffer jacket, R699.99; cableknit jersey, R249.99; denim jeans, 2 for R400

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HEALTH

SHAKE IT OFF

No, it’s not just a Taylor Swift song! Shaking therapy, which works directly with the body and nervous system, is proving – for some people – an effective tool for dealing with stress and trauma stored in the body. Samantha Page digs a little deeper… Stress, according to the World Health Organisation, is the “health epidemic of the 21st century”. Its impact on emotional and physical wellbeing can be devastating and, in some cases, debilitating. Increased levels of job stress, in which workers feel less control but more demands, has been shown to be associated with higher levels of hypertension, obesity, addiction, anxiety, depression and heart attacks. While stress is the body’s natural defence mechanism – activating the “fight-flightfreeze” response when we are in danger and feel threatened – chronic stress (feeling constantly

pressured and overwhelmed for prolonged periods) is more damaging and can result in a painful, achy body, insomnia, unfocused thinking and withdrawal from people. “We humans are very good at facing a challenge, solving a situation or reaching out to someone to get support,” says Rajita Sinha, director of Yale Medicine’s Interdisciplinary Stress Center. “We’re wired to respond to stress and remove it, sometimes even automatically. But life has become more complex and many situations don’t have easy answers.” In South Africa, traumatic stress has become part of daily

life – whether through direct exposure or via mass media reporting – and the high levels of abuse and violence in the country have an undeniable impact on the physical and mental well-being of its citizens. While therapy and medicines can help to facilitate healing from traumatic life experiences, physical interventions like “shaking therapy” (to release the deep tension in the body) are also showing success. WHAT IS SHAKING THERAPY?

Metka Zurman, life and trauma coach, and TRE® (Tension and Trauma Releasing Exercises) provider and mentor, believes

it is essential for us to release stress and heal from trauma to enjoy a life full of joy, good health, gratitude, productivity and satisfaction. “TRE® was created by Dr David Berceli, and it’s best described as a stress, tension and trauma releasing method that consists of learning a simple set of stretches that evoke self-induced bodily tremors,” explains Metka. “These gentle and pleasant tremors generate in the pelvic area and reverberate outward along the spine, releasing stress and tension from the sacrum (the large triangular bone at the base of the spine) to the

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HEALTH

VISIT releasehealrenew.com to find out more about Metka Zurman’s TRE® coaching in Cape Town. To find a TRE® coach near you, visit treforafrica.com. READ Waking the Tiger: Healing Trauma by Dr Peter Levine to find out more about your body’s inherent ability to self-heal. LISTEN to actor Russell Brand’s podcast Under the Skin (episode 196): How to shake off trauma with Dr David Berceli.

cranium (the bones that form the head), restoring the body and mind to a balanced, calm and relaxed state.” Shaking and vibrating helps to release muscular tension, calm the nervous system and regulate stress hormones like adrenaline and cortisol (which fuel the fight-flightfreeze response). In a safe and controlled environment, the body is guided to return to a state of balance and inner calm. “This approach offers both short- and long-term recovery benefits,” explains Metka. “The release of specific tension patterns in the body provides immediate relief, while ongoing use of the technique could enhance one’s resilience to

cope with unavoidable future stresses and traumas.” The exercises are simple and adaptable to suit individual fitness and physical capabilities, and are being successfully used by individuals and professionals from all walks of life. CAN A BODY HEAL ITSELF?

Dr Peter Levine, author of Waking the Tiger: Healing Trauma, notes that animals are accustomed to “shaking off” the freeze response to a life threat. You might have seen a dog doing this instinctually to return the body to its natural homeostasis, release tension and induce calm. Human beings have the same inherent ability. The scientific literature demonstrates that keeping the nervous system in a relaxation response is one of the best ways the body can heal. “By turning off your stress response

and turning on your relaxation responses, and allowing your body to do one of the things it does best – heal itself – every individual can induce calm, safety and comfort,” says Metka. Ways to do this: 1 Spend time in nature 2 Meditate and practice TRE® 3 Get regular exercise 4 Listen to music, drum, sing and laugh often 5 Eat nourishing, healthy food 6 Reduce alcohol intake THE BENEFITS OF TRE®

Trauma release exercises are used to relieve the accumulation of everyday stress – and therefore the negative effects that this has on the body. It can help to strengthen immunity, improve mood and reduce depression, and help to mitigate risks associated with obesity, heart disease and diabetes. It is also being used to improve flexibility and mobility for sports activities, and has been used to treat posttraumatic stress disorder (PTSD) in war veterans in the USA. “Through TRE® I was able to recover from trauma, anxiety, chronic muscle tension, lower back pain and PTSD,” says Metka. “It also helped me stand up for myself and create change in areas I never thought I would have had the courage to do in the past.” The takeaway: Shaking or trembling is often perceived as a sign of weakness and lack of control, but allowing your body to release excess negative energy facilitates healing to restore balance and find sustainable happiness.

“I’M FEELING CALMER AND MORE GROUNDED” “After friends suggested TRE® as an alternative to talk therapy, I decided to give it a go. I suffer from anxiety and carry a lot of tension in my body. I’ve needed dry needling to release knots in my muscles that were causing hip pain, and I also tend to grind my teeth so severely at night that my jaw muscles ache in the morning. I was also curious to try TRE® as a way of tapping into the body’s natural ability to manage stress. I attended a workshop and didn’t expect to immediately experience tremors, but I did! I thought that I’d need to practise for a few sessions, considering I’d never done it before... I felt energised after that first workshop and immediately decided to attend a series of one-on-one sessions to learn how to do TRE® on my own at home. Each session has revealed a different way in which my body can tremor. I’ve benefited by feeling calmer and more grounded and relaxed, and I no longer wake up with aching jaw muscles. There is also an emotional release at each session, which has been unpredictable and different each time, but has always left me with a sense of relief. I intend to do TRE® at least once a week – I feel like I’ve gained an invaluable tool that I’m always going to use from now on.” – Kelly

ILLUSTRATIONS: TOBY NEWSOME

TRE Toolkit ®

Disclaimer: There is no substitute for professional medical advice when it comes to diagnosing physical or emotional trauma or the side effects of chronic stress. While self-care methods can have a positive effect and help to mitigate risk, it is important to speak to a qualified professional about lingering stress, unhappiness or worrying symptoms. Always consult your doctor before starting any new treatment or exercise.

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GET TO KNOW TEA COMPILED BY GAIL DAMON & MELISSA NDLOVU PHOTOS: DONNA LEWIS FOOD ASSISTANT: KRISTEN SCHEEPERS

Tea is an age-old beverage, steeped in a rich history. Whether hot or cold, this humble brew has slowly risen to glory, with new blends being created all around the globe.

CRANBERRY & CHERRY ROOIBOS Another super-healthy, antioxidant-packed drink, like most teas and infusions, rooibos is simply steeped in hot water for 3-5 minutes. The addition of cranberry and cherry adds fruity notes to the brew, which makes it ideal for making iced tea.

GS EN

ENNA

Senna and ginseng are added to green and herbal teas for their healthboosting properties. Ginseng is a fleshy root that is known to increase stamina, boost immunity and improve concentration. Senna is the fruit of the Senna alexandrina plant and is known for its laxative properties.

Chamomile tea

FOOD INTERN: KEENAN JACOBS

CHAMOMILE TEA Delicately floral, chamomile tea is known for its calming and soothing properties. It helps you get a good night’s sleep and is a muscle relaxant.

Composition: Made from dried chamomile flowers (meaning it’s not a “true tea” but a herbal infusion) and found either as loose-leaf tea or in tea bags. Taste: With gentle notes of apple and subtle hints of sweetness, it’s wonderfully comforting with every sip. Brewing: Steep tea bag in boiling water for 3-5 minutes. Enjoy as is or with milk and honey. Did you know? You can enjoy chamomile tea cold and use it as part of a cocktail. Gin and chamomile pair very well together!

GINS

Composition: Made from the Camellia sinensis (tea) plant, whose leaves and leaf buds are used to make several different teas, including black (ceylon) and oolong teas. The difference with green tea is that it is not oxidised (exposed to air) after picking – meaning it’s “fresher” and retains its colour.

Taste: A distinct grassy taste with earthy, bitter undertones. Brew: Allow boiling water to cool down for about 2 minutes before adding it to your cup. (Boiling water can “burn” green tea, making it more bitter.) Did you know? Adding lemon slices or a squeeze of lemon juice to green tea counteracts the bitterness, and adds a lovely citrus aroma.

AND

GREEN TEA Originating in China, it’s now grown in Japan and other Asian countries. Touted to be one of the healthiest beverages on the planet, it has less caffeine than other teas and is loaded with antioxidants.

Cranberry & cherry rooibos

Green tea

Senna and ginseng

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MAKE YOUR COFFEE EXTRA SPECIAL

DELICIOUSLY UNCOMPLICATED. TRY THE NEW HOUSE OF COFFEES EXTRA SPECIAL BLEND. Available at your nearest Pick n Pay outlet.

THE SECRET’S IN THE SAUCE

You know how to prepare the perfect steak, but serving it with the right sauce is key. We share our ultimate steak topping for a Father’s Day dinner

Happy Father’s Day

BEST-EVER STEAK SAUCE 2 Tbsp (30g) butter 1 small onion, finely chopped 2 cloves garlic, finely chopped ½ cup (125ml) tomato sauce 3-4 Tbsp (45-60ml) Worcestershire sauce 1 Tbsp (15ml) each Dijon mustard and wholegrain mustard 1 Tbsp (15ml) soy sauce 1 Tbsp (15ml) honey Salt and milled pepper 1/ cup (80ml) ³ Savanna cider or apple cider vinegar Juice (30ml) and grated peel of 1 lime

Steak cut of your choice, for serving PnP tasty stem broccoli, for serving MAKES ABOUT 1 CUP (250ML) Heat a pan over medium heat and brown the butter. Reduce heat, add onion and garlic and sauté for 3-5 minutes. Add remaining sauce ingredients and simmer for 10-15 minutes. Transfer to a blender and blitz until smooth – if sauce is too thick, add about 2 Tbsp (30ml) water while blending. Serve drizzled over steak with a side of broccoli.

The rub

Keep it simple by seasoning your steak with salt and pepper. Use freshly milled black pepper as the pre-ground option does not have the same pungency. For extra flavour, use a combination of salt, pepper, about 1 tsp (5ml) garlic powder and ½ tsp (3ml) smoked paprika. Prefer a bit of a kick? Swap the paprika for cayenne pepper.

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GET INSPIRED

A real good brew We find out about Sihle Magubane, the man behind this proudly South African coffee brand Most of us start our day with a delicious cuppa, and with five signature blends, Sihle Magubane is bound to have something for everyone! The story of this coffee roaster is a classic rags-to-riches tale, as Sihle started off tending to people’s gardens to make ends meet. He tasted his first cappuccino after getting a four-day job making coffee at a festival. A love of good coffee was ignited, and he went on to work as a barista at top coffee shops for a decade. Now he’s opened the first black-owned coffee roastery in South Africa. “While working as a barista I was trained by Roberto Monterrage, who

taught me everything there is to know about coffee,” he says. He later worked as a product specialist in coffee in the retail sector, while completing various courses, and received his certification and accreditation to launch his own business. “I opened my first coffee shop in North Riding, Joburg, and in 2018 I received the funding I needed for equipment from the Small Enterprise Development Agency, which helped me enter the retail market with my own brand,” he says. Sihle’s Brew is delicious, made with top quality Africa-sourced beans, but it’s also a taste of hard work and passion in every cup!

Mix it up! WIN A DR. BECKMANN HAMPER WORTH R500! With everything we have going on these days, who has time to sort laundry? Say goodbye to extra loads and laundry-sorting stress with Dr. Beckmann Colour & Dirt Collector sheets. From your turquoise bed linen or red-andwhite striped shirt to your favourite pink polka-dot dress, these laundry sheets allow you to mix colours with confidence and peace of mind. For more info, visit bit.ly/BuyDrBeckmann We have five Dr Beckmann hampers worth R500 each to give away. To enter, turn to page 113. Keyword: DrBeckmannCDC

GET IT IN-STORE Look out for the Sihle’s Brew range of coffee beans – from a decaf blend to medium roasts and dark roasts with full-bodied flavour for the ultimate pick-me-up.

Join the Pick n Pay Coffee Club Did you know that Coffee Club members get a 20% discount on any coffee at the all-new coffee counters in selected Pick n Pay stores*. They also get 3X Smart Shopper points on their coffee purchases. Scan this QR code using the camera on your smartphone to join the Coffee Club for FREE or send an SMS with your registered Smart Shopper card number to 30924. No data costs apply

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Cook the cover! Recreate our drool-worthy cover in the comfort of your own home, tag us with the hashtag #FLGrams and you could be featured in our next issue

 Facebook: Fresh Living Magazine  Instagram: @freshliving_pnp  Twitter: @Fresh_Living

3-CHEESE CAULIFLOWER GRATIN FONDUE All the nostalgia of cauliflower and cheese sauce but with next-level flavour. This makes for a decadent Sunday lunch, dinner or side dish. 3-4 (300g each) heads cauliflower, quartered Salt and milled pepper Oil, for roasting ¼ cup (60ml) butter ¼ cup (60ml) flour 2 cups (500ml) milk 200g PnP emmental cheese, grated 200g PnP gruyère cheese, grated 200g PnP vintage mature cheddar, grated 1 whole nutmeg (optional) Handful each fresh sage and thyme Crusty bread, for serving (optional)

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SERVES 4 Place cauliflower chunks in a deep ovenproof dish, season and coat in oil. Roast at 200°C for 20-23 minutes until it starts to brown. Melt butter in a pot on medium heat, whisk in flour to make a paste and cook for a minute. Gradually add milk while whisking, then cook for 3-5 minutes. Add the cheeses, grate in some nutmeg, if using, and mix until sauce is smooth and velvety. Top roasted cauliflower (still in ovenproof dish) with herbs and pour sauce over. Increase oven to 220°C and bake for another 8-12 minutes. Serve straight out of the oven, with crusty bread if you like.

Get foodie inspo right here! Whether you’re a first-time cook, an experienced baker or just want to rustle up something new... find all the inspiration, tips and recipes you need at pnpfreshliving.com

GOOD IDEA Delicious with herby bread crumbs scattered on top!

2022/05/24 13:03

AT A GLANCE RECIPE INDEX = Vegetarian

= Diabetes friendly

STARTERS, SALADS, SOUPS AND SLIDES 12 Mandarin pancakes 13 Cheesy mushroomy knish 14 Garlic mushroom sauté 15 Lentil, quinoa, and mushroom soup 17 2-cheese toastie with soup 21 Cheesy seafood chowder 23 Fondue sliders with beer-cheese sauce 44 Marmalade-roasted pumpkin with herbed labneh 69 Dosa pancake 69 Quick pilau rice 69 Spice-dusted poppadoms 74 Creamy broccoli, pea and ham soup 88 Crostini with apple, brie and quick bacon jam 92 Green tea-marinated salmon on scones MAINS 5 Rich short-rib ragu 12 Asian pork, mushroom and broccoli stew 18 Baked butternut and gruyère risotto 19 Cheesy deep-dish pizza boats 20 Haddock mac and cheese 22 Chilli-cheese spaghetti with chorizo crumbs 32 Thai-style fish stir-fry 33 Quick Thai green broth with noodles & crunchy ginger topping 34 Butter chicken pie 34 Chicken curry nachos with zesty coconut dip 38 Baby marrow, butter bean and farfalle chicken bake 66 Burmese fish curry 66 Malaysian beef rendang 69 Vegan butter curry 70 Pork vindaloo 96 Spiced roast vegetable foldovers 97 Creamy chicken pasta with crispy chicken-skin

COMPETITION & RECIPE INFO GIVEAWAY ENTRY DETAILS

chilli oil 98 Hake sarmies with oven chips 99 Portuguese fish fritters 112 3-cheese cauliflower gratin fondue

To enter one of our giveaways, SMS the keyword and answer, if applicable, followed by your name and address to 45907 (SMSes cost R1.50). Unless otherwise specified, the closing date is 8 September 2022.

BAKING, SWEET TREATS AND DESSERTS 51 Sorghum doughnuts with amasi crème filling 86 Orange and Earl Grey cupcakes 86 Madeleines with Ceylon tea syrup 89 Chai-spiced carrot cakes with honeyed cream cheese 90 Amarula and rooibos custard tartlets 91 Strawberry gin jam pop tarts

1. The promoter of this giveaway is Fresh Living. 2. This promotional giveaway is open to residents of the Republic of South Africa who are in possession of a valid SA identity document, except for any family/relative, business/professional associate or personal associate of the promoter or its associated companies, advertising and promotional agencies, or a supplier of goods or services in connection with this promotional giveaway, as well as persons under the age of 18 years (except for children’s giveaways). 3. There will be one random draw, with the winner(s) to be chosen within seven working days of the competition’s end date. 4. By entering the competition, each winner agrees to supply all necessary documents to support the competition rules (including, but not limited to, a valid ID document and address for delivery of the prize) and agrees that if these cannot be produced, the promoter shall have the right to withhold the prize. 5. The promoter will endeavour to contact each prize winner three consecutive times using the contact number supplied. Should the winner not respond within three days of the first attempt at contact the prize will be forfeited and another winner will be selected in accordance with the rules. 6. Winners’ details will be forwarded to the suppliers of the prize. By entering our competition, you give Fresh Living and the sponsor permission to contact you via email, SMS or phone. 7. If you have won a Fresh Living competition

DRINKS 93 Hot chai latte dessert cocktail 93 Earl Grey citrus twist 93 Rooibos and rosé fizz 93 Green tea whisky sour OTHER 32 Thai-style herby pesto 34 All-purpose curry paste 38 Cacciatore sauce 52 Bone marrow compound butter 55 Sour fig jam 56 Homemade chilli crisp 62 Mandarin marmalade 110 Best-ever steak sauce

PNP IS JUST A MESSAGE AWAY! On the go and need some info? Chat directly with Customer Care, manage your Smart Shopper card, view specials, store hours and more.

GIVEAWAY RULES

in the last 30 days, you may not enter. 8. The promoter reserves the right to change the rules of the giveaway should the need arise. The promoter can change the rules throughout the duration of the giveaway. 9. The judges’ decision is final and no correspondence will be entered into. 10. Participation in the giveaway constitutes acceptance of the rules. 11. Responsibility is not accepted for entries lost, damaged or delayed as a result of any network or computer hardware or software failure of any kind. Proof of sending will not be accepted as proof of receipt. 12. The giveaway promoter and its affiliates are not responsible for any problems or technical malfunction of any phone network, computer system, server or provider which may have hindered entry into this giveaway.

RECIPES

* All recipes are tested in a conventional oven. If you are using a fan oven consult the manual, but it is generally recommended that you reduce the temperature by 10-20˚C. * The nutritional analyses that appear on recipes don’t include serving suggestions or salt and pepper, which you can add to taste. * For additional recipes, health and nutritional advice, as well as updates on in-store offers and competitions, visit pnp.co.za. You’ll be able to use our store search and shop online.

PRODUCTS AND INGREDIENTS Availability of certain Pick n Pay products and recipe ingredients may vary from one region to the next, depending on seasonality and supply chains.

PHOTOSHOOTS Props used in photoshoots may not be available in Pick n Pay stores and are for styling purposes only or the stylist’s own.

Amarula and rooibos custard tartlets

Note that your cellular service provider will charge you for data used to connect to WhatsApp.

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LLUSTRATION: PATRICK LATIMER TEXT: MELISSA NDLOVU

ONE LAST THING

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ADDING CLASS TO EVERY GLASS.

TA S T E I S TIMELESS

DRINK RESPONSIBLY. NOT FOR PERSONS UNDER THE AGE OF 18.

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Loads of easy family

Issue 148 | Winter 2022

recipes + 10 ways to cut your grocery bill

livin g SAY CH EE SE

From everyday to luxury – there’s a cheesy recipe for you!

Hot stuff SOUTH AFRICA’S BEST-LO

Simpleto-make curries from around the globe

VED FOOD MAGAZIN E

WINTER 2022 ISSUE 148 R25 INCL. VAT

Let’s get social Follow, like, share and never miss a new recipe!  Instagram: @freshliving_pnp  Twitter: @Fresh_Living  Facebook: @pnpfreshliving

you've never to save the day | High tea like THAT ’S NOT ALL… Meal prep right now | Mus hroo m need you ts dien ingre seen befo re | 5 gour met it on everything! | Best-ever chilli crisp: use mania: make them the hero

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