Fresh Living Autumn 2022 by Pick n Pay

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LET THEM EAT CHOCOLATE! Endless ways to enjoy chocolate – we show you how

RICE TO THE RESCUE Glorious weeknight meals with this affordable grain

AUTUMN 2022 ISSUE 147 R25 INCL. VAT

Introducing MasterChef South Africa Season 4... Check out Fresh Living editor-in-chief Justine Drake on M-Net, channel 101, Monday to Thursday at 6pm from 28 Feb

AUTUMN 2022

Bring on the season of change

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.

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Say hello to the 147th issue of Fresh Living, and a warm and wonderful welcome to its new editor – Liezl Vermeulen – who you already know as our utterly brilliant Head of Food. Liezl has been casting her special brand of culinary magic over the pages of Fresh Living for many years, and has also been instrumental in the growth of our website and social media channels, which I hope you are all using, liking and sharing (see below). You are in the very best hands. While putting this issue together, I had the great fortune of being a judge for the latest season of MasterChef SA – it was a fascinating, humbling and utterly wonderful experience. As both Pick n Pay and I had a bit of an inside track, it seemed only right to share some of the goings-on with you – take a peek on page 79 and 99. Autumn is a season with more than its fair share of religious occasions, but whether you are Jewish, Christian or Muslim, the golden thread running through them all is food – shared with the people in your life who matter most. On page 52 we discover what each special occasion means, how it is observed and, of course, what the dishes and flavours are central to the culinary line-up. Naturally, there’s loads more: stunning, affordable rice recipes (page 31), a mouth-watering chocolate extravaganza (page 85), brilliant brunch ideas for lazy long weekends (page 19), stovetop dinners to take the pressure off our struggling electricity grid (page 25), and a host of other useful things to read, discover and try. Enjoy! JUSTINE DRAKE EDITOR-IN-CHIEF, 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

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Contents IN THIS ISSUE AUTUMN 2022 6 Feedback Write to us and win! 11 Season’s eatings Root veg in all their glory 19 Holiday brunching Best-ever mid-morning recipes made for sharing 25 Everyday heroes Stovetop dinners in under 45 minutes 31 Rice & easy Step away from the side servings and make rice the hero 41 Fashion Cool autumn threads for the whole family 44 Health The ultimate resource guide to good health 46 Get inspired A rainbow of rice, exciting events in your ‘hood, plus a wonderful wine giveaway

52 Culture club Explore the food and traditions that make this season’s religious holidays so special 59 Family fare A celebration of the spices at the warm heart of family feasting 72 Light relief Ever heard of the Easter chicken? Darrel Bristow-Bovey reveals all 74 Get inspired Boost your spice rack, delicious Easter goodies, plus “sustainable food” explained 79 MasterChef at home A master class in flavour combinations, cooking and plating like a pro 85 Choc stars Get ready to whip up all things deliciously. wickedly chocolate

96 Bottoms up Perfect pairings: the drinks that love chocolate 98 Get inspired MasterChef contestants share their stories, musthave baking tools, which

chocolate when, plus a gorgeous gin cocktail 104 Recipe index This issue’s fab recipes 106 One last thing Show Mother Earth a little love

Japanese soufflé pancakes with garlicky veg (page 27)

COVER IMAGE Photo: Donna Lewis Styling: Liezl Vermeulen

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WHAT’S IN OUR INBOX? 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

Winning letter CREATIVE CATERING When I say I’m inspired, it’s an understatement! Fresh Living has equipped me with all the skills I need and the best, most sensational ideas for my catering business. My days are filled with every dietary requirement known to man, as I cater for a corporate firm with some very fussy eaters! This magazine has given me some incredible recipes for vegans, vegetarians, meat eaters and

WRITE TO US AND WIN!

more. I so look forward to each edition for inspiration and lunch ideas. Many thanks for this wonderful magazine! – Tali Machet

WE LOVE HEARING FROM YOU ONLINE! Comment, tweet or even DM us! When our Summer issue hit the shelves, readers had a few things to say… living

freshliving_pnp

•

Following

•••

@somethingberrie Definitely going to get my copy @heile432_ At last!!! @ronmac111 Can’t wait!

THE STAR LETTER WILL RECEIVE A R500 PICK N PAY VOUCHER.

Tali Machet, 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.

Did you know? 21 March is World Down Syndrome Day. Use the day to inform yourself, take part in events and donate to Down syndrome causes. ➜ Down syndrome is a genetic condition, not a disease, caused

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by having three copies of the genes on chromosome 21 instead of the usual two. ➜ It’s one of the most common chromosomal disorders in humans, with one in 1 000 babies born with Down syndrome every year.

➜ Children with Down syndrome have developmental delays, but can grow up to lead independent lives and often participate in sports (specialolympics.org). Visit downsyndrome. org.za/donate.

@eatsbynada I was making idombolo and had extra dough. I decided to make some garlic rolls with the leftover dough. #flgrams Share your delicious Instagram snaps with us by tagging #FLGrams and you too could be featured!

2022/02/28 12:41

FEEDBACK

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 any of the Smart Shopper partners

Scan the QR code to find out how to switch your points for rewards and more. 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, Coffee and Baby Clubs.

PNP IS JUST A MESSAGE AWAY! If you’re on the go and need to know more about store hours, specials or Smart Shopper offerings, simply send PnP a message on WhatsApp and follow the easy prompts. Here’s how it works:  Add +27 600 703 037 as a contact.  Find the contact on WhatsApp.  Start a chat by saying “hi”.  Follow the easy prompts. You can also find your closest store or chat to a customer service agent. * Note that your cellular service provider will charge you for data used to connect to WhatsApp.

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IN YOUR OWN WORDS WE ASKED:

What does 2022 represent to you? YOU SAID: Growth, extra discipline, optimism, and believing in myself and what I am working on a whole lot more. I’m really excited to see the transformations that will occur within this year – and I am so ready for it all! – Nonjabulo Sikhakhane WE POSE A QUESTION TO YOU, OUR LOYAL READERS, IN EACH ISSUE QUESTION:

What gets you through the colder months? Send an email with “Reader Question” in the subject line and your answer to letters@freshliving magazine.co.za. Your response could appear in our Winter issue.

living CONTENT DIRECTOR & EDITOR-IN-CHIEF Justine Drake EDITOR Liezl Vermeulen FEATURES EDITOR Lindsay September PNP GROUP ART DIRECTOR Liezel le Roux DEPUTY FOOD EDITOR Gail Damon MANAGING EDITOR Kelly Smith DIGITAL CONTENT MANAGER Aneeqah Emeran DIGITAL EDITOR: FOOD & WINE Katy Rose DIGITAL DESIGNER Caro Botha HEAD OF DIGITAL CONTENT Emma Odendaal ACCOUNT DIRECTOR Julia Ziegenhardt ACCOUNT MANAGER Meaghan Christians SENIOR FINANCE MANAGER Charlton Jacobs FOR PICK N PAY Michelle van Schalkwyk CONTRIBUTORS Darrel Bristow-Bovey, Chad January, Patrick Latimer, Donna Lewis, Ellah Maepa, Cathy Marston, Toby Murphy, Melissa Ndlovu, Samantha Page, Dirk Pieters, Kristen Scheepers, Elizma Voigt, Caroline Webb REPRODUCTION Blue Ink Media 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 © 2019. 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.

Fresh Living – Autumn 2022 | 7

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PROMOTION

Guilt-free pavlova nests! Make the most delicious Easter dessert with LANCEWOOD’s creamy No Sugar Added Low Fat Blackberry & Cherry Yoghurt. It’s the perfect fruity topping for crunchy, marshmallow-like pavlova nests

PHOTO: DONNA LEWIS RECIPE AND STYLING: CHAD JANUARY FOOD ASSISTANT: KRISTEN SCHEEPERS

NO SUGAR ADDED

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PAVLOVA NESTS WITH BLACKBERRY & CHERRY YOGHURT Place 4 egg whites in a stand-mixer bowl. Whisk on medium-high speed until stiff peaks form (the meringue points stay upright when the whisk is lifted). Combine 1 cup (250ml) Sweetly baking sugar (non-nutritive sweetener) with ½ tsp (3ml) ground cinnamon and a pinch of nutmeg (optional).

Add 1 Tbsp (15ml) spiced sugar at a time to the meringue mixture, whisking for 3-5 minutes until sugar dissloves before adding the next spoon. Once all sugar has been added, the meringue should have a thick, glossy texture. Whisk in 1 tsp (5ml) vanilla essence, ½ tsp (3ml) orange essence, 2 tsp (10ml) cornflour and 1 tsp (5ml) white vinegar until combined. Place generous dollops of meringue mixture

onto a lined baking tray, creating six 10-12cm wide by 2-3cm high “nests” using a spoon. Push a hollow into the centre of each nest, using the back of the spoon. Bake meringues for 1 hour at 120°C. Turn off oven and cool meringues in oven for at least another hour. (Do not open the oven door!) Place cooled pavlova nests on a serving platter and fill

each centre with 2-3 Tbsp (30-45ml) LANCEWOOD® No Sugar Added Low Fat Blackberry & Cherry Yoghurt. Top with fresh raspberries and blackberries and garnish with mint leaves to serve. Store the unfilled meringue “nests” in an airtight container for up to two days, if not serving immediately. MAKES 6

2022/02/28 12:43

STAND A CHANCE TO WIN A ONCE-IN-A-LIFETIME

7-DAY GETAWAY TO MONACO!

S E A S O N ’ S E AT I N G S

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D N A N W DO

PHOTOS: DONNA LEWIS

RECIPES & STYLING: GAIL DAMON FOOD ASSISTANT: ELIZMA VOIGT

Root vegetables are part of everyday life – they’re the essential starches, beloved bulkers and affordable bases we build our meals around. Now we’re giving these unsung heroes their due, from a scrumptious roasted salad and spicy soup to a showstopping tart

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S E A S O N ’ S E AT I N G S

S E A S O N ’ S E AT I N G S GOOD IDEA Serve this salad on sushi rice (see page 38) and sprinkle with spring onion, chilli and sesame seeds for a main meal.

g Simply radishin SPICY KOREAN CUCUMBER AND RADISH SALAD This slightly sweet, tangy and spicy salad pairs well with almost any protein dish, or make it a meal with some noodles or rice. Dressing: 5cm knob fresh ginger, grated 2 cloves garlic, minced 3 Tbsp (45ml) each sesame oil and rice wine vinegar 2 Tbsp (30ml) each chilli oil and soy sauce 1 Tbsp (15ml) honey 2-4 mini cucumbers 10-12 radishes ½ red onion ½ cup (125ml) each edamame beans and fresh peas SERVES 6 Mix dressing ingredients together. Thinly slice radishes and red onion. Cut cucumbers into 2cm-thick rounds. Combine vegetables in a bowl and pour over dressing. Marinate for about 30 minutes or up to 1 hour. Serve cold or at room temperature.

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S E A S O N ’ S E AT I N G S

Keep calm and carrot on!

CARROT, PARSNIP AND SAGE SOUP WITH CRISPY DUKKHA CHICKPEAS Roasting root veg makes their natural sugars caramelise, boosting the flavour of any soup. 3 large carrots, unpeeled 8 parsnips, unpeeled 1 apple, unpeeled Olive oil, for roasting Salt and milled pepper 1 Tbsp (15ml) honey 1 tin (400g) chickpeas, rinsed and patted dry 3 Tbsp (45ml) dukkha 2 onions, chopped 2 cloves garlic, grated 2 tsp (10ml) ground cumin

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1 tsp (5ml) turmeric 5 fresh sage leaves 4-6 cups (1L-1.5L) vegetable stock ½ tin (200ml) coconut milk or plain yoghurt For serving: Deep-fried sage leaves Toasted garlic bread SERVES 6-8 Roughly chop carrots and parsnips. Core apple and cut into cubes. Toss in oil on a baking tray, drizzle with honey and season. Roast at 200°C for 15-20 minutes, tossing after 10 minutes. Spread chickpeas on

a baking tray, toss in oil and roast at 200°C for 15 minutes until crispy. Mix through dukkha, season and roast for 10 minutes. Set aside. Sauté onion in a large pot on medium heat until translucent, about 5-8 minutes. Add garlic, spices and sage, and cook for another 3-5 minutes. Tip in roasted veg and apple. Cover with stock. Simmer for 20 minutes. Add coconut milk to soup and blend with a stick blender. Season. Serve topped with crispy chickpeas and fried sage leaves, with bread on the side.

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S E A S O N ’ S E AT I N G S

Unbeetable!

LEMONY LAMB FRIKKADELS ON BEETROOT RAITA Serve these fragrant meatballs as part of a mezze-style feast with flatbreads, a grain salad and extra dips. Frikkadels: 1 pack (500g) lamb mince 1 onion, finely chopped 2 cloves garlic, minced ¼ cup (20g) breadcrumbs 1 egg, whisked Juice (120ml) grated peel of 2 lemons 1 tsp (5ml) each ground cumin and cardamon ½ tsp (3ml) cinnamon Handful chopped fresh mint, parsley and coriander Salt and milled pepper Oil, for frying Raita: 3-4 cooked beetroots, grated 1 cup (250ml) PnP doublecream plain yoghurt 1 Tbsp (15ml) olive oil Squeeze lemon juice ½ tsp (3ml) ground cumin 1-2 green chillies, deseeded and chopped (optional) Chopped salad (cucumber, tomato and red onion) and rocket or micro herbs, for serving SERVES 4-6 Combine frikkadel ingredients and season. Roll into golf ball-sized (about 5cm) and chill in fridge for 15-30 minutes. Heat oil in a pan over medium heat. Fry frikkadels for 10-12 minutes, until golden-brown all over and cooked through. Combine raita ingredients and season. Spread raita on a platter, top with frikkadels and salad, and serve.

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S E A S O N ’ S E AT I N G S

PAIR WITH COMPAGNIESDRIFT CHARDONNAY PINOT NOIR

PRICE AVAILABLE IN STORE

Nuances of cherry and red berry flavours with stone fruit notes.

SPICED BEETROOT AND SWEET POTATO HASH WITH CRISPYSKINNED ANGELFISH This recipe works with any firm white fish, such as hake, kingklip or mackerel. Hash: Glug olive oil 1 red onion, finely chopped 2 cloves garlic, minced 2 medium beetroots,

peeled and cubed 2 medium orange sweet potatoes, peeled and cubed 4 sprigs fresh thyme 1 sprig fresh rosemary, leaves picked and chopped 2 tsp (10ml) smoked paprika 2 red chillies, chopped, or 2 tsp (10ml) crushed chilli flakes 2 tsp (10ml) honey Juice (30ml) and grated peel of 1 lime Salt and milled pepper

Fish: 1 Tbsp (15ml) each butter and olive oil 4-6 fillets (about 1kg) angelfish, skin on Juice (60ml) and grated peel of 1 lemon SERVES 4-6 Heat oil in a pan over medium heat. Fry onion for 5-8 minutes until soft, add garlic and cook for a minute. Add vegetables and herbs and fry for 15-20 minutes until crispy,

stirring occasionally. Add paprika, chilli, honey and lime juice and peel. Cook for 5 minutes and season. Heat butter and oil in a different pan over medium-high heat. Season fish and fry skin-side down for 3-4 minutes until golden. Flip fish and fry for 2-3 minutes until just cooked through. Drizzle lemon juice over fish and scatter with grated peel. Serve with hash.

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S E A S O N ’ S E AT I N G S

Turnip the beet! PICKLED ROOT VEGETABLE TART A showstopper with the flavours to match. Pickling: Combine 1 cup (250ml) each vinegar, water and sugar in a pot, adding 2 tsp (10ml) each coriander seeds and mustard seeds. Simmer on medium heat until sugar has dissolved. Remove and cool. Peel 3 beetroots, 3 large carrots and 3 medium turnips. Slice into discs along with 10-12 radishes. Place in separate bowls. Cover with pickling liquid and leave for 1 to 3 hours. Tart: Preheat oven to 180°C. Grease a 23cm fluted tart tin. Roll 1 packet (400g) shortcrust pastry into a 25cm disc and to half its thickness. Line the tart tin, allowing some pastry to hang over the edges. Top with baking paper and baking beans or dry rice, and blind-bake for 10-15 minutes. Remove baking beans and paper and bake for another 8-10 minutes. Combine 2 discs (40g each) feta, 2 tubs (350g) PnP medium-fat cream cheese, 1 Tbsp (15ml) horseradish, a glug olive oil and handful chopped dill or parsley. Season. Spread mixture over pastry base. Cut pickled veg slices into half-circles and layer in an overlapping pattern. Garnish with micro herbs. SERVES 8

Rooting for you AUTUMN ROAST VEG SALAD Prepared and served all in one dish! Combine 2 Tbsp (30ml) olive oil, 1 minced garlic clove, 1 tsp (5ml) sumac, ½ cup (125ml) PnP double-cream plain yoghurt, a squeeze lemon juice and a handful chopped parsley in a jug. Season and set dressing aside. Combine 2 Tbsp (30ml) honey, 1 Tbsp (15ml) chipotle spice, a glug olive oil, juice (60ml) and grated peel of 1 lemon, 2 tsp (10ml) cumin seeds and 1 tsp (5ml) ground coriander in a small bowl. Cut 4 carrots into chunks and place on a baking tray, along with 4 quartered parsnips, 4 quartered beetroots and 12 halved radishes. Pour over honey-chipotle spice mixture and mix well. Season. Roast at 180°C for 20-25 minutes until tender and vegetables start to caramelise. Cool slightly. Cut 1 block (about 200g) halloumi into 2cm cubes. Fry in a glug oil over medium heat until golden, about 3-5 minutes. Drain on paper towel. Top roasted veg with PnP crimson leaf salad, a handful toasted pecan nuts and halloumi croutons. Drizzle with dressing. SERVES 6 (AS A SIDE)

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PROMOTION

Make it snappy!

PHOTO: DONNA LEWIS RECIPE AND STYLING: CHAD JANUARY FOOD ASSISTANT: KRISTEN SCHEEPERS

Get healthy meals ready in no time with the all-new Milex Power Airfryer. This seven-in-one kitchen wonder will air-fry, grill, bake, sauté and roast without compromising on flavour. Sound good? Yes please!

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SPICY HONEY-GLAZED SALMON Combine 3 Tbsp (45ml) honey, a glug olive oil, 1 chopped red chilli and 1 Tbsp (15ml) each chopped fresh coriander and dill to make a glaze. Season 2 fillets (250g each) skin-on salmon. Brush salmon with glaze and place into the Milex Power Airfryer. Set airfryer to fish function for 10 minutes at 160°C. Place cooked salmon on a bed of pak choy. Brush with remaining glaze, sprinkle with sesame seeds and garnish with fresh dill. Serve with lime or lemon wedges. SERVES 2

2022/03/01 13:18

KINGJAMES 54478

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H O L I D AY B R U N C H I N G

THE DAILY BRUNCH Long-weekend holidays were made for late mornings, generous plates of delicious food and family time

PHOTOS: TOBY MURPHY RECIPES & STYLING: GAIL DAMON FOOD ASSISTANT: ELLAH MAEPA

Mimosas are best served cold! Get ahead by preparing watermelon juice the night before, chilling along with the bubbly overnight.

WATERMELON MIMOSA The classic brunch drink gets a fresh twist. Remove skin and seeds of ½ medium watermelon. Cut pink flesh into chunks and remove seeds. Blitz in a blender until smooth, then sift to remove pulp. Combine watermelon juice, white or brut sparkling wine and juice (90ml) of 3 limes in a jug. Serve chilled, with fresh mint and raspberries if you like. MAKES 2.5L pnpfreshliving.com

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PEACH CRUMBLE SQUARES The perfect excuse for having dessert before midday! Shortbread: 2 cups (500g) cubed butter, softened ¼ cup (50g) brown sugar 2 cups (300g) flour Pinch salt Filling: 1 Tbsp (15g) butter ½ cup (125ml) apricot jam 6 stone fruit, quartered (we used peaches and nectarines) ¼ cup (50g) brown sugar 1 tsp (5ml) cinnamon 1 tsp (5ml) ground cardamom 1 tsp (5ml) vanilla essence Crumble: 1 cup (250g) soft butter 1 cup (150g) cake flour 2 tsp (10ml) ground ginger ½ cup (100g) brown sugar Pinch salt PnP double-cream salted caramel yoghurt, for serving MAKES 16 SQUARES Preheat oven to 180°C. Line a 30x20cm baking tray with baking paper. Cream butter and sugar together until pale and fluffy. Add flour and salt to form a soft dough. Spread into tray in an even layer. Bake for 15-20 minutes. Cool. Combine filling ingredients in a pot or large pan over medium heat. Simmer for 10-15 minutes until syrupy. Cool slightly. Spoon over shortbread base. Combine crumble ingredients, working the butter into the flour using your fingers until it has the consistency of coarse breadcrumbs. Sprinkle over filling. Bake for 15-20 minutes until golden brown. Cool completely before cutting into squares. Serve with dollops of yoghurt.

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TRY THIS PNP DOUBLE CREAM STRAWBERRIES & CREAM YOGHURT (1KG)

Swap the salted caramel yoghurt in the recipe for this fruity, super-creamy flavour.

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H O L I D AY B R U N C H I N G

3-CHEESE POTATOES

THE TIPSY MONTE CRISTO

Best served straight out of the oven, with golden fried halloumi if you like.

Glam toasted sarmies with a boozy twist.

Prick 4 medium-sized potatoes with a fork. Bake at 200°C for 40-45 minutes, until tender in the centre. Cool slightly, halve lengthwise and scoop out flesh into a bowl. Reserve potato shells. Heat a glug of oil in a pan over medium heat. Sauté 2 sliced spring onions, ½ each chopped red and green peppers, 2 cloves minced garlic and 1 tsp (5ml) each smoked paprika and ground cumin. Stir sautéed mixture into potato flesh, along with 1 Tbsp (15ml) butter, 2 Tbsp (30ml) cream cheese and ½ cup (60g) each grated cheddar and mozzarella. Mix well and season. Fill potato shells halfway (1-2 Tbsp) with filling mixture. Top each with 1 rasher uncooked bacon, then break an egg into each potato. Bake for 20-25 minutes at 180°C, until egg whites are set and yolks are still soft. Serve garnished with sliced spring onions. MAKES 8

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Berry jam: 1 cup (250ml) water 1½ cups (375ml) frozen mixed strawberries and raspberries ½ cup (100g) sugar Juice (80ml) and grated peel of 1 orange 1/ cup (80ml) vodka ³ or water 1 loaf PnP ouma bread or ciabatta, cut into 12 slices (about 2cm thick) Melted butter, for toasting ½ cup (125ml) cream cheese (optional) 1 packet (125g) Black Forest ham 12 slices emmental cheese Icing sugar, for dusting MAKES 6 (+ 2 CUPS JAM) Combine jam ingredients, except vodka, in a saucepan. Simmer over medium heat until berries start to break down and mixture thickens, 12-15 minutes. Add vodka or water and simmer for another 5 minutes. Set aside to cool. Brush bread slices with butter and toast on both sides until golden. Spread cream cheese on one slice and layer with ham and 2 slices emmental cheese. Top with 2 Tbsp jam. Sandwich closed with remaining toast and dust with icing sugar to serve.

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QUICHE AND TELL

QUICHE 4 WAYS With this basic crust and custard, you can add just about any filling combinations you like. We’ve given you four flavours to start with. Cheesy shortcrust: 11/³ cups (200g) cake flour Pinch salt ½ cup (45g) grated gruyère cheese ½ cup (125g) cold butter cubes 1 egg yolk About 2 Tbsp (30ml) cold water

Prepared filling of your choice (see right) SERVES 6-8 Combine flour, salt, cheese and butter in a food processor and blitz until it resembles fine breadcrumbs. Add egg yolk and process until crumbs clump together. Place dough on a sheet of baking paper and roll out to about 2cm thick (it’s quite crumbly but will come together as you roll it). Rest pastry in fridge for 10-15 minutes. Preheat oven to 180°C. Line a 23cm fluted tart tin with pastry. Prick base with a fork

Custard: 4 eggs, whisked ½ cup (125ml) milk 1 cup (250ml) cream Salt and milled pepper 22 | Fresh Living – Autumn 2022

19-Brunch feature COR 1.indd 22

2. Caramelised potato, butternut and onion and blind-bake for 15-20 minutes. Combine custard ingredients and season. Add filling to baked quiche base and pour over custard. Bake for 35-40 minutes until set. Cool before serving. 1. Baby marrow, kale and feta Combine 2 discs (80g) feta cheese with 4 sliced baby leeks, 3 stalks kale, chopped, and 3 sliced baby marrows. Add to quiche base and season. Serve scattered with mint.

Cut 2 peeled potatoes and 1 small peeled butternut into cubes and roast in oven at 180°C for 15-20 minutes. Sauté 1 sliced onion in a pan until caramelised. Combine onion, veg and 2-3 sprigs each thyme and rosemary. Add to quiche base and season. Serve garnished with extra herbs. 3. Blue cheese, bacon and mushroom Combine 1 wedge (100g) blue cheese, 1 packet (250g) cooked and sliced bacon,

1 tub (120g) PnP pickled red onion slices and ½ punnet (125g) sliced portabellini mushrooms. Add to quiche base and season. Serve with chopped chives. 4. Salmon, goat’s cheese and cream Combine 1 packet (100g) PnP smoked salmon trout ribbons, 2 sliced spring onions, ¼ cup (60ml) crème fraîche or sour cream and ½ packet (50g) goat’s cheese. Add to quiche base and season. Serve with watercress and dollops of extra crème fraîche or cream. pnpfreshliving.com

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HOLID E AY V E RBYRDUAY N C EHAI N SG Y

LEMON AND POPPY SEED FRENCH TOAST WITH BOOZY COMPOTE French toast has never tasted this good! 1 box (500g) PnP vanilla cake mix 2 tsp (10ml) lemon essence 3 Tbsp (45ml) poppy seeds 3 eggs, whisked 1 cup (250ml) cream ¼ cup (60ml) castor sugar 1 tsp (5ml) vanilla essence 1 Tbsp (15ml) each butter and oil Compote: 1 cup (250ml) water 1 cup (250ml) frozen or fresh blueberries 2-3 sprigs fresh thyme ¼ cup (50g) brown sugar 1 /³ cup (80ml) rum or vodka

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19-Brunch feature COR 1.indd 23

Whipped ricotta: 1 packet (180g) ricotta cheese ½ tub (87g) PnP medium-fat cream cheese Juice (60ml) and grated peel of 1 lemon ¼ cup (60ml) honey MAKES 8 Preheat oven to 180°C. Prepare cake mix according to package instructions. Mix in lemon essence and poppy seeds. Spoon into a 20x12cm loaf tin and bake for 20-25 minutes. Cool completely, then cut cake loaf into 8 slices (about 2cm thick). Simmer compote ingredients, except the liquor, in a pot over medium heat for 12-15 minutes until berries break down and water has reduced by half. Add vodka in the last 5 minutes of simmering. Set aside to cool. Combine whipped ricotta ingredients and blitz with a stick blender until smooth. Set aside. Whisk eggs, cream, sugar and vanilla together until combined. Dip cake slices into egg mixture, coating well. Fry in batches (one or two at a time) over medium heat in butter and oil until golden, about 5 minutes a side. Serve warm with generous dollops of whipped ricotta and a drizzle of boozy berry compote.

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Stovetop

E V E R Y D AY E A S Y

SENSATIONS!

After a long day, who wants to preheat an oven? Sauté, simmer and pan-fry your way through the week with these pantry-friendly recipes – all made on the stove in under 45 minutes PHOTOS: DONNA LEWIS RECIPES & STYLING: GAIL DAMON FOOD ASSISTANT: KRISTEN SCHEEPERS

Japanese soufflé pancakes with garlicky veg. Recipe on page 27

ALL RECIPES UNDER 45 MINS

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25-Everyday Easy COR 2.indd 25

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E V E R Y D AY E A S Y

Sticky chilli pork chops with fennel and apple slaw

The fresh, crisp salad cuts perfectly through this rich, sweet pork.

¼-½ cup (60-125ml) tangy mayonnaise Handful mint, chopped

Marinade: 3 Tbsp (45ml) olive oil or canola oil 3 Tbsp (45ml) PnP crushed garlic & ginger ¼ cup (60ml) soy sauce ¼ cup (60ml) honey or brown sugar 3 Tbsp (45ml) apple cider vinegar 1-2 red chillies, deseeded and chopped Juice (60ml) and grated peel of 1 lemon

SERVES 4-6

4-6 pork chops Salt and milled pepper

GOOD IDEA

PRICES AVAILABLE IN STORE

Cut costs by replacing marinade with a mixture of store-bought BBQ sauce, 1-2 tsp (5-10ml) chilli flakes and juice (60ml) and grated peel of 1 lemon.

Slaw: 2 Granny Smith apples, cut into matchsticks 3 spring onions, sliced 2 bulbs fennel, thinly sliced 3 Tbsp (45ml) apple cider vinegar

Combine marinade ingredients in a pot on medium heat. Cook for 5-8 minutes until sugar has dissolved. Cool down. Season pork chops, place in a dish and pour over the marinade. Leave to infuse for 10-25 minutes at room temperature. Fry chops on medium heat, about 5-8 minutes per side. Add marinade to pan (with chops in it) and cook until sticky, about 10 minutes. Combine slaw ingredients and season. Serve pork chops drizzled in sticky sauce, with slaw on the side.

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Y A D N Y R M E U V T E AU

JAPANESE SOUFFLÉ PANCAKES WITH GARLICKY VEG The crème de la crème of pancakes! Moreish savoury toppings make these perfect for dinner. Garlicky veg: 2 Tbsp (30ml) butter Glug olive or canola oil 2 Tbsp (30ml) PnP crushed garlic 1 punnet (250g) white button or portabellini mushrooms, sliced 2 leeks, sliced 1 packet (100g) baby spinach 1 tsp (5ml) balsamic or red wine vinegar Salt and milled pepper 1 tsp (5ml) brown sugar Pancakes: 3 eggs, separated 2 Tbsp (30ml) milk 1 Tbsp (15ml) canola oil + extra for cooking ½ tsp (3ml) baking powder Pinch salt ¼ cup (40g) cake flour 1 tsp (5ml) white wine vinegar ¼ cup (60g) sugar

PRICES AVAILABLE IN STORE

SERVES 4 Heat butter and oil in a pot over medium heat. Add garlic and cook for 2 minutes until fragrant. Add mushrooms and leeks, and sauté for 8-10 minutes. Stir in spinach, vinegar, seasoning and sugar, and cook for another 5-8 minutes. Set aside. Whisk together egg yolks, milk, oil, baking powder and salt in

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25-Everyday Easy COR 2.indd 27

a bowl until light and foamy. Sift in flour and mix until smooth. Combine egg whites and vinegar, and whisk to stiff peaks. Add sugar gradually while whisking to form a stiff meringue. Mix a third of the meringue into the egg yolk mixture, then gently fold in the rest. Spoon into a piping bag and cut about 4cm off the tip. (No piping bag? Use an ice-cream scoop to add 2 scoops of mixture into the pan.) Heat a pan over low-medium heat and add a thin layer of oil. Pipe mixture into 8cm discs about 2-3cm high (or use a cookie cutter as a mould, if you like). Add a little water to pan and cover with lid. Cook pancakes for 4-6 minutes per side until golden. Serve with garlicky veg topping.

PAIR WITH KEN FORRESTER RESERVE CHENIN Full-bodied with melon and spicy baked apple aromas.

ONE-PAN STICKY MARMALADE CHICKEN Finish that last bit of marmalade lurking in the fridge with this delicious dish. Olive oil or canola oil, for frying 6-8 (about 700g) chicken fillets Salt and milled pepper 1 onion, sliced 2 tsp (10ml) PnP crushed garlic & ginger 2 tsp (10ml) wholegrain mustard ¼ cup (60ml) butter 1 ⁄³ cup (80ml) orange

marmalade 2 Tbsp (30ml) brown sugar or honey 1 tsp (5ml) smoked paprika (optional) ¼ cup (60ml) water 1 packet (400g) PnP tasty stem broccoli, blanched ½ packet (150g) Brussels sprouts, halved and blanched Splash fresh orange juice (or lemon juice) Orange slices, for garnish (optional)

SERVES 4-6 Heat a glug of oil in a pan over high heat. Season chicken and fry until browned, about 4-5 minutes per side. Remove and set aside. Sauté onion in the same pan over medium heat until soft, about 8 minutes. Add crushed garlic and ginger, mustard and butter, and simmer for a few minutes.

Return chicken to pan. Combine marmalade, sugar or honey, paprika and water. Pour into pan and cook for 5-8 minutes, coating chicken in glaze. Season. Stir through blanched greens and cook for 3-5 minutes until Brussels sprouts are bright green and tender. Stir in orange juice and serve, garnished with orange slices.

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E V E R Y D AY E A S Y

Barley nasi goreng We’ve added more fibre and crunch by swapping rice for barley in this popular Indonesian dish. Serve with a quickpickled cucumber salad (see Good Idea). Olive oil or canola oil, for frying 1 Tbsp (15ml) PnP crushed garlic & ginger 1 onion, chopped 1-2 red chillies, deseeded and chopped 3 cups (750ml) cooked barley ¼ cup (60ml) soy sauce ¼ cup (60ml) brown sugar or mapleflavoured syrup 4-6 (about 600-800g) hake fillets Salt and milled pepper Sliced spring onion, fresh chives and lime wedges, for serving SERVES 4-6

Heat a glug of oil in a pan over medium heat. Sauté crushed garlic and ginger with onion and chilli until softened, about 5-8 minutes. Stir in cooked barley, soy sauce and brown sugar or syrup. Cook, stirring constantly, until sauce has reduced and barley starts to caramelise. Set aside. Heat 1cm oil in another pan. Season fish and fry skin-side down until crispy, about 3 minutes. Reduce heat, flip the fish and cook the other side for 3-5 minutes, until lightly browned and just starting to flake. Serve fried barley and hake topped with spring onion and chives, with lime wedges (and cucumber pickle) on the side.

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25-Everyday Easy COR 2.indd 28

GOOD IDEA Combine 2 sliced mini cucumbers, ¼ cup (60ml) apple cider vinegar, 2 Tbsp (30ml) sugar or honey, 2 sliced red salad onions and a handful chopped coriander. Season and set aside for 15 minutes. The longer it’s left to pickle, the better it gets!

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E V E R Y D AY E A S Y

STOVETOP BEEF LASAGNE This Italian classic can be made in half the time on the stove. Serve with a side salad or crusty bread, if you like. Glug olive or canola oil 1 onion, chopped 500g beef mince Salt and milled pepper 1 Tbsp (15ml) PnP crushed garlic 2 Tbsp (30ml) tomato paste ½ tsp (3ml) chilli flakes 1 tsp (5ml) smoked paprika 1 tsp (5ml) dried Italian

mixed herbs 8-10 lasagne sheets 1 jar (400g) tomato passata (or tomato pasta sauce) 1½ cups (375ml) beef stock Juice (60ml) and grated peel of 1 lemon ½ cup (125ml) mozzarella, grated ½ cup (125ml) cheddar cheese, grated Fresh basil leaves, for serving SERVES 4 -6

Sauté onion until soft. Add mince and cook to brown. Season. Stir in garlic, tomato paste, chilli flakes, paprika and herbs, and cook for 5 minutes. Add lasagne sheets, passata and stock, and bring to the boil. Reduce heat to a simmer, gently pressing pasta sheets into sauce. Cover with lid and cook for 15-20 minutes, stirring gently every 5 minutes for even

cooking. (Make sure pasta is covered in sauce and not sitting on top.) Stir in lemon juice and peel, and top with cheese. Cook for another 10 minutes with lid on until cheese has melted. Serve garnished with basil.

TRY THIS PNP FRESH NAPOLITANA SAUCE OR CHEESE SAUCE

Heat oil in a large pan over medium heat.

Why spend time making pasta sauce when we’ve done all the work for you? Find it in our fridges and conquer midweek cooking.

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Get a

Delightful Boost

Lunch is sorted!

RICE AND EASY

Rice to the

OCCASION Easy on the pocket, versatile and quick-cooking? The pantry hero award has to go to rice! The best part is there’s always something new to do with this all-rounder PHOTOS: DONNA LEWIS RECIPES: LIEZL VERMEULEN STYLING: LIEZL VERMUELEN & GAIL DAMON FOOD ASSISTANT: ELIZMA VOIGT

Persian tahdig rice. Recipe on page 32

This moreish dish is beloved for the crispy flavourpacked crust that forms at the bottom of the pot.

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PERSIAN TAHDIG RICE “Tahdig” means “bottom of the pot”, which is where the magic happens. Think rice that’s both crispy and fluffy and nutty. 3-4L water 3 tsp (15ml) fine salt 2 cups (400g) white basmati rice ½ tsp (3ml) each

turmeric, ground cumin and smoked paprika 3-6 threads saffron (optional) 3 Tbsp (45ml) plain yoghurt ¼ cup (60ml) butter 3 Tbsp (45ml) canola oil SERVES 6 Bring water and salt to a boil in a large pot. Rinse rice in a sieve

under cold running water until it runs clear. Add rice to pot and boil for 5-7 minutes to par-cook. Drain and rinse under cold water until rice is cold (this also stops the cooking process). Shake off excess water. Stir spices through rice. Soak saffron in a teaspoon of warm water for a minute. Combine yoghurt,

Coconut cashew rice with sticky chicken skewers

saffron water and 1 cup (200g) rice. Heat butter and oil in a 22cm cast-iron pot or heavy-bottomed pan over medium-high heat. Add yoghurt-rice mix and spread over base of pot to cover completely. Top with remaining rice. Make six 2cm-wide holes in rice using a wooden spoon, inserting it all the way to the base of the pot (so the steam

can escape). Cook for 25-30 minutes on medium-high, turning pot 90 degrees clockwise every 4-5 minutes to ensure even browning. Remove from heat and cool for a few minutes. Place a serving dish over pot and, in one quick movement, turn pot over to unmould rice onto plate. Serve immediately.

A finger-licking islandstyle treat. You can also serve the fillets whole, flattened schnitzel-style.

3 cloves garlic, grated Pinch chilli flakes (optional) SERVES 4

Rice: 2 cups (500ml) jasmine rice 1 can (400g) coconut milk 1 cup (250ml) water ½ Tbsp (7ml) fine salt 2 cardamom pods, crushed (optional) 1 star anise ½ packet (50g) cashew nuts, toasted and roughly chopped Handful fresh coconut shavings 6 (about 600g) PnP free-range chicken breast fillets Salt and milled pepper Olive oil or canola oil, for frying Grated peel of 2 limes + wedges for serving Fresh coriander, for serving

Cashews give sticky jasmine rice a bit of tropical crunch.

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Sticky sauce: 1/ cup (80g) soy sauce ³ Juice (60ml) and grated peel of 2 limes 3 Tbsp (45ml) honey 2cm knob fresh ginger, finely grated

Rinse rice in a sieve under cold running water until it runs clear. Combine coconut milk, water, salt and spices in a medium-sized pot and bring to a boil. Add rice and stir to distribute evenly. Simmer over medium heat for 15-20 minutes, not stirring, until almost all liquid is absorbed. Remove from heat, cover and keep warm. Slice chicken breasts into strips, thread onto 4 skewers and season. Heat oil in a pan on high heat and sear chicken to brown on all sides, about 4 minutes. Combine sauce ingredients and pour over chicken, cooking for 8-10 minutes until sauce thickens. Fluff up rice using a fork and stir in cashews and coconut flakes. Serve chicken on rice, scattered with lime peel, wedges and coriander.

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RICE AND EASY

a n d ri ce p a nca i ch K im it h garlicky greens kes w Recipe on page 34

TRY THIS PnP LONG GRAIN BLACK RICE

Look out for PnP’s extensive rice range, from global grains such as jasmine, arborio and black rice to your everyday staples like brown basmati.

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RICE AND EASY

BUTTERNUT AND BROWN RICE BITES A great way to add veggies and fibre to lunchboxes. 1 packet (500g) butternut cubes ½ can (200g) chickpeas 2½ cups (380g) cooked brown basmati rice ½ packet (10g) fresh coriander, chopped 2 Tbsp (30ml) sesame seeds, toasted 2 Tbsp (30ml) pumpkin seeds, toasted and finely chopped 2 tsp (10ml) ground cumin 1 tsp (5ml) PnP crushed ginger, garlic & chilli 1 egg, whisked 1/ cup (80ml) cake flour ³ Salt and milled pepper MAKES ABOUT 15 Steam butternut until tender (or roast for more intense flavour). Mash with chickpeas until smooth. Mix in remaining ingredients and season. Shape into 5cm balls. Heat 1cm oil in a pan over medium heat. Fry balls for 3 minutes per side until golden. Serve as part of a snack platter.

KIMCHI AND RICE PANCAKES WITH GARLICKY GREENS

GOOD IDEA Add to a grazing platter on meat-free Mondays with hummus or yoghurt, PnP snacking cucumbers, radish and coriander.

Inspired by chef Yotam Ottolenghi’s recipe, we just had to try these pancakes. Rice adds fibre, plus you’ll get more bang for your buck.

3 eggs 1 Tbsp (15ml) soy sauce 4 spring onions, sliced 2 cups (500ml) cooked brown basmati rice ¾ cup (180ml) cake flour Salt and milled pepper Canola oil, for frying

Pancakes: 1 onion, grated 2 cloves garlic, finely chopped 1½ cups (375ml) kimchi (fermented cabbage)

Greens: 1 Tbsp (15ml) sesame oil 1 Tbsp (15ml) canola oil ½ packet (150g) PnP tasty stem broccoli

1 packet (200g) baby pak choi 1 packet (200g) fine green beans 2 cloves garlic, sliced Handful sesame seeds and sliced red salad onions, for serving SERVES 3-4

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Fry grated onion until softened, about 6-8 minutes, then add garlic and fry for another minute. Set aside.

Drain kimchi, reserving liquid, and chop into small chunks. Combine kimchi with 2 Tbsp (30ml) preserving liquid in a mixing bowl. Add fried onion mixture. Mix in remaining pancake ingredients to create a batter. Season. Heat 5mm oil in a nonstick pan over medium heat. Add a ladle of batter and tilt pan to spread it over the base.

Fry pancake for 3-5 minutes per side until crisp. Drain on kitchen paper and season. Set aside and keep warm. Repeat with remaining batter. Heat sesame and canola oils in a separate pan. Flash-fry greens with garlic for 3-4 minutes until slightly wilted. Serve pancakes topped with greens, sesame seeds and salad onions.

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S E AR SIC DE A FE NA DSETAI N SG Y

BAKED RICE WITH GRILLED PEPPERS AND FETA Rice cooked in stock, spices and tomatoes will absorb all the delicious flavours. 2 Tbsp (30ml) olive oil 2 onions, chopped 4 palermo peppers (or red peppers) 4 cloves garlic, sliced 10 capers, chopped 1 Tbsp (15ml) each ground cumin and smoked paprika 1 packet (50g) tomato paste 2½ cups (625ml) long-grain white rice 4 cups (1L) chicken stock or veg stock 6 sprigs fresh thyme 2 fresh bay leaves Salt and milled pepper 4 discs (200g) feta, crumbled

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31-Rice Feature COR 3.indd 35

SERVES 4 Heat oil in an oven-safe pot and sauté onion and 2 chopped peppers for about 8 minutes until softened. Add garlic, capers and spices and fry for another minute. Stir in tomato paste and cook until sticky. Add rice, stock and herbs, and season. Stir to combine ingredients evenly. Cover and bake at 200°C for 10 minutes. Remove lid and bake for 18-22 minutes more until almost all liquid is absorbed. (If rice isn’t tender when

liquid is absorbed, top with a splash of water and bake until rice is done.) Char two remaining peppers over an open flame to give them a smoky flavour. (You can also grill them in the oven.) Fluff up baked rice with a fork and stir through feta. Serve topped with halved charred peppers. GOOD IDEA This dish is plenty filling on its own, but if you’re looking for a companion, meatballs will do the trick!

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RICE AND EASY

d e M

anean frie rr e it d

rice

Bursting with flavour, this dish can be served on its own or as a side for fish or chicken. Heat 3 Tbsp (45ml) olive oil in a large pan over medium-high heat. Fry 2 sliced shallots (or 1 red onion) for 4-5 minutes until softened. Add 2 sliced garlic cloves, 4 chopped anchovy fillets (or 10 chopped capers for vegetarians) and 6 chopped sundried tomatoes, and fry for 1 minute. Tip in 1 packet (200g) each calamata olives and green olives, and fry for 1-2 minutes until garlic is golden and olives have blistered. Add 3 cups (750ml) cooked wild and brown rice mix. Fry for 6-8 minutes until crisp and golden, shaking pan to move rice. (If you don’t have a large pan, fry in two batches to avoid steaming and ensure a crisp result.) Season well and add grated peel of 1 lemon. Serve rice garnished with fresh dill and basil. SERVES 2

ied basmat fr y c i ri Spi ce

30-MINUTE DINNERS

Cape Malay spices give flavour and colour to this rice, while a soft-fried egg adds a saucy topping. Heat 2 Tbsp (30ml) canola oil in a pan over medium heat. Sauté 2 finely chopped onions for about 8 minutes until softened. Add 2 crushed garlic cloves and about 8 curry leaves and 2 bay leaves, and cook for 1 minute. Stir in 2 cardamom pods, 1 Tbsp (15ml) mild curry powder, 1 tsp (5ml) each cumin seeds, black mustard seeds and turmeric, and cook until fragrant. Increase heat slightly and add 4 cups (1L) cooked brown basmati rice. Fry for 3-4 minutes, shaking pan to toss rice and brown all over. (Stirring can break rice grains, creating a starchy mush.) Season and add a squeeze of lemon juice to taste. Add a handful chopped fresh coriander and toss to combine. Serve rice topped with 1-2 fried eggs per portion and a sprinkling of crispy onions. SERVES 4

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2022/02/28 12:56

McCain Crispers… the life of the party!

E D I S a t Not jus ATURE FE n i a m The

RICE AND EASY

owl b é ok p n w a Posh poké

Raw salmon or tuna, grilled hake or smoked mackerel will work too.

(or any creamy mayo) 1 tsp (5ml) sriracha 1 tsp (5ml) soy sauce

sliced radish, for serving

Sushi rice: ½ packet (500g) shortgrain sushi rice 1/ cup (80ml) rice ³ vinegar 2-3 Tbsp (30-45ml) mirin (rice wine) 2 Tbsp (30ml) sugar ½ tsp (3ml) fine salt 1²/³ cups (410ml) water

16 prawns, shelled and deveined 1 cucumber, cut lengthwise into noodles 1 packet (200g) sugar snap peas, blanched ½ cup (125ml) edamame beans, blanched (optional) 2 PnP ripe and ready avocados, sliced 2 Tbsp (30ml) each poké spice and sesame seeds Pickled ginger and

Rinse rice in a sieve under cold running water until it runs clear. Soak rice in a pot of cold water for 30 minutes. Heat rice vinegar, mirin, sugar and salt over medium-high heat. Stir to dissolve sugar, then simmer until reduced by a third. Set aside to cool. Bring rice and water to the boil in a covered pot.

Dressing: ¼ cup (60ml) Japanese Kewpie mayonnaise

38 | Fresh Living – Autumn 2022

SERVES 4

(Do not lift lid or steam will escape.) Lower heat and simmer for 15 minutes. Reduce heat further and steam, covered, for another 15-20 minutes. Place rice in a mixing bowl and pour over cooled vinegar mixture. Stir with a metal spoon, using a cutting motion to separate grains. Cool the rice – pop it in the fridge for 15 minutes or use a traditional rice fan, waving and stirring for 10 minutes until it’s

at room temperature. The rice should be slightly glossy and the grains separated, not clumped together. Mix dressing ingredients. Cook prawns, either by steaming or pan-frying. Divide cooled rice between 4 bowls and arrange prawns and vegetables on top. Sprinkle each bowl with a pinch of poké spice and sesame seeds, and drizzle with dressing. Serve with pickled ginger and radish.

pnpfreshliving.com

KINGJAMES 50288

Your style. Now online. @Stylebyloren

Pick n Pay Clothing has launched a brand new online store. Which means all your style basics and much-loved summer items are only a click away. Shop your style online by visiting our website at www.picknpayclothing.co.za.

www.picknpayclothing.co.za

FA S H I O N

RESSENTIALS

#WINTE

Fall in love

WITH AUTUMN

Don’t let that chilly breeze keep you from enjoying all that the season has to offer. Head out in PnP Clothing’s coolest knits and cosy jackets for the whole family

GET THE LOOK

Kids’ fleece tracksuits from R89.99 (ages 1-6)

Men’s sleeveless puffer jacket from R369.99; men’s denims, buy any 2 for R400 pnpfreshliving.com

41-Fashion COR 1.indd 41

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FA S H I O N

GET IT ONLINE Shop selected items at picknpayclothing.co.za while stocks last.

Women’s boots from R119.99

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

Women’s accessories from R69.99

42 | Fresh Living – Autumn 2022

41-Fashion COR 1.indd 42

Women’s 100% cotton fleece dresses from R199.99

2022/02/28 12:58

TRY NEW

100% STRONGER

GERM PROTECTION* *as per lab test on indicator organisms versus a beauty soap bar.

Sanitizer Spray and Gel    

Instantly Protects Non-Sticky Great Fragrance Moisturising Glycerine

Wash your hands in 5 easy steps 1

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Available in 120ml & 100ml Wet your hands with clean, running water (preferably warm) and apply soap.

Bodywash and Handwash 

Bodywash available in 400ml & 750ml

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Handwash avalable in 200ml

Available at your nearest Pick n Pay

Continue rubbing your hands.

Rinse your hands well under running water.

Rub yours hands together to make a lather and scrub your hands all over. 5

Dry your hands on a clean, dry towel.

H E A LT H

THE ULTIMATE RESOURCE GUIDE TO

good health TEXT: SAMANTHA PAGE

A mindset that puts health and wellness at the top of your priority list is the key to thriving – not merely surviving. You can achieve this by surrounding yourself with people, ideas, strategies and experiences that teach you how to prioritise self-care. We’ve put together a toolkit of digital resources to point you in the right direction.

WATCH

Unrest on Netflix (a documentary by Jennifer Brea)

Jennifer is about to marry the love of her life when she’s struck down by an unexpected fever that leaves her bedridden. Her fiancé watches her steady decline until she can’t even sit in a wheelchair. They consult a series of

specialists and doctors, only to be told that it’s all in her head. At this point, the Harvard PhD student turns the camera on herself – and the community of people with similar symptoms she has assembled – as she looks for answers and fights for a cure. Her diagnosis? Myalgic encephalomyelitis (ME), commonly known as chronic fatigue syndrome (CFS) – a multi-system disease that causes dysfunction of the neurological,

immune, endocrine and energy metabolic systems of the body. This documentary, which was a resounding success at the 2017 Sundance Film Festival, is a riveting and insightful first-hand account of a patient battling the stigma of illness and for the need to be heard by healthcare professionals. THE TAKE-HOME: Always trust your body. If you think there’s something wrong, fight to be heard.

READ

Keep Sharp: Build a Better Brain at Any Age by Dr Sanjay Gupta (Simon & Schuster, ebook or print)

Cognitive decline is a real fear for more and more people as brain diseases like Alzheimer’s are no longer relegated to the elderly. People in their 40s and 50s are

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H E A LT H being diagnosed too. In fact, Dr Gupta reports that by 2060, one new case of dementia (the term for a group of diseases that cause cognitive impairment) will be diagnosed every four seconds. His message is compelling: you can build a better brain at any age. How does he propose you do that? The main thrust of the book is prevention and how to reduce your risk of developing a serious condition. It’s not a science lesson but rather a life lesson – how to live well and keep your brain healthy in the process. Also included is a helpful 12-week sharp-brain programme readers can follow that provides practical steps to building a mind that’s productive and strong.

years, and this podcast makes his advice accessible to a wider audience. He is joined by his son Forrest, who co-authored their book Resilient, and a stellar line-up of expert guests. Many episodes include insights from ordinary people who have first-hand experience that adds value. There is also a renewed focus on mental well-being, given the overwhelming emotional toll the coronavirus pandemic has taken on people around the world.

THE TAKE-HOME: The seeds of dementia are planted decades before symptoms occur, which is why the earlier you start prioritising mental acuity and brain health, the better.

WNLOAD DO

ILLUSTRATIONS: SHUTTERSTOCK

LISTEN

Being Well podcast (by Dr Rick Hanson & Forrest Hanson)

Can you teach someone to “be well”? Dr Rick Hanson has been doing just that for over 30

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THE TAKE-HOME: Practical tips and tools can make lasting well-being achievable. Smart strategies teach you how to take back your power in the quest for a healthy, happy life.

Sleep Cycle app (Basic membership free; in-app purchases apply)

If you’re struggling to catch some ZZZs, this sleep-tracking app is for you. Voted the Best Sleep App by Livestrong, this tool provides advanced insight into sleep trends in both the short and long term. Without having to wear a device (you simply place your phone next to your bed), the

Smart strategies teach you how to take back your power in the quest for a healthy, happy life. app measures sleep quality, sleep patterns, disruptions and heart rate, and suggests what might be holding you back from optimal daytime energy. It has a user-friendly interface and collates data so you can compare daily, weekly and monthly sleep patterns. (It’s also

a smart alarm clock that wakes you gently during your lightest sleep cycle.) THE TAKE-HOME: Sleep deprivation has been linked to high blood pressure, obesity, depression, impaired immunity, lack of concentration and more. Quality sleep is essential.

4 THINGS TO LOOK FOR IN A HEALTH APP #1 DOES IT SUIT YOUR GOALS? There’s an app for just about anything these days. Determine your health goals and evaluate the app carefully to see if it can help you achieve them. If you want to improve physical activity, opt for a fitness tracker. #2 IS IT EASY TO USE? A user-friendly interface is the most basic requirement. There’s no point in downloading an app and then not using it because it’s too fiddly or confusing. Do a free trial if you can. #3 DOES IT PROVIDE ACTIONABLE INFORMATION? The most effective health apps provide users with evidence-based strategies and actionable data that will improve their health in some way. #4 DOES IT SUIT YOUR BUDGET? Many users are drawn in by “free”, only to discover that there are in-app purchases required to use essential features. Make sure that the cost of these features aligns to your budget.

DO THIS

Secret Sunrise

Before the busyness of the day takes hold, why not gather outdoors in a beautiful location for a dance and meditation session? Secret Sunrise events celebrate life through music, movement and connection. This silent guided dance, born under African skies, has been hosted in over 16 cities worldwide. The unique concept, which utilises specially designed headsets, is guided by experienced facilitators who take you through a series of musical genres, encouraging you to express your emotions in whichever way feels most comfortable. THE TAKE-HOME: Cultivating joy is an important part of life, so consider shifting your focus from acquiring things to filling your life with unique experiences instead. Secret Sunrise is hosted in Cape Town, Joburg, Durban, PE, Plett and White River, and booking is essential. Visit secretsunrise.com for more information.

Fresh Living – Autumn 2022 | 45

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

Listen up, class is in session! A humble pot of rice can easily be turned into a delicious feast. From trendy black rice and finicky sushi rice to fragrant jasmine, we dish the deets on how to store them and make the most of them in no time.

RED RICE Subtly sweet and nutty

JASMINE RICE Sweet and floral

BROWN BASMATI RICE Nutty and chewy

FOOD SAFETY FIRST! Cooked rice is prone to spoil quickly in hot conditions, which can be dangerous as it often doesn’t affect taste or smell. So be sure to chill it as soon as it reaches room temperature. Cooked rice can be kept in the fridge for up to 4 days, and also frozen in an airtight container for up to 3 months.

BLACK RICE Earthy

SUSHI RICE Mild and sticky

RINSE, COOK, REST AND FLUFF! The water-to-rice ratio depends on the kind of rice, so read the packet instructions. As for the cooking, there are two ways...  First rinse rice in a sieve until water runs clear, washing away any dusty starches that cause grains to stick together in clumps.

Traditional method:  Add fresh water

to rice in a pot, plus a pinch of salt, put the lid on and bring to a boil.  Reduce heat and simmer for 12-15 minutes. Don’t stir unless your recipe requires it, as this releases starch and can break grains. It’s

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ready when the water has been absorbed and rice is tender.  Turn off the heat and steam rice for 5 minutes.  Fluff it up with a fork before serving.

Pasta method:  Fill a pot about halfway with water (no need to measure the water but you do want at least 4-5 times

as much water to rice). Add a pinch of salt and bring water to the boil.  Stir in the rice and reduce to a simmer.  Cook uncovered for 12-15 minutes, stirring occasionally. It’s ready when the rice is tender.  Drain rice using a colander and allow to sit for 5-10 minutes.  Fluff it up with a fork before serving.

Rice to meet you We know you like to change things up every now and then, so here are a few other rice varieties to try.

Red rice: This grain gets its distinct colour from a pigment called anthocyanin. Bought unhulled or partially hulled, the texture of red rice is similar to brown rice – somewhat chewy, nutty and tender on the inside. Black rice: Also known as “purple” or “forbidden” rice, it gets its colour from the same pigment as red rice. This grain has a nutty, almost earthy flavour with subtle sweetness. Wild rice: Not actually rice but a grain harvested from an aquatic grass found in North America. Long and firm in shape, with a nutty flavour and chewy texture.

Turn the page for more...

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Scan for refreshing iced tea recipes

Goodness comes naturally for your whole family Looking for a healthy alternative to sugary drinks? Freshpak has an exciting junior range created especially for kids, blending the health benefits of rooibos with delicious flavours that kids will love. The range is naturally caffeine free, and contains polyphenol antioxidants suitable for your child’s diet. Enjoy hot or as a refeshing iced tea.

Make it grain!

The length of the grain is also an indicator of final texture once rice is cooked.  Short-grain rice, like sushi or Chinese black rice, is quite sticky and clumps together when cooked due to its high starch content. Perfect for sushi, poké bowls and meals eaten with chopsticks.  Medium-grain rice includes arborio (risotto) rice or the kind we use locally for paella. The starch content is somewhere between short and long grain, making it moist and tender with a bit of stickiness to it. It’s this mild release of starch that gives creaminess to dishes, but doesn’t result in clumps of sticky rice.  Long-grain includes jasmine, basmati and bonnet rice. It has a much lower starch content and won’t clump together. The result? Light and fluffy and perfect for pilafs, biryanis and as a side for stews.

WIN

wine worth almost R3 000!

Van Loveren is a well-known, family-owned wine farm in the Robertson valley that has much to offer. This autumn, let their award-winning Daydream Chardonnay & Pinot Noir blend capture your imagination with its dreamy blush hue. This medium-dry and elegant blend shows upfront lime on the nose with subtle hints of strawberry. It’s best enjoyed with fresh oysters, smoked salmon or deep-fried camembert cheese. Three lucky Fresh Living readers will each win two cases of this superb wine. To enter, turn to page 104. Keyword: DAYDREAM 48 | Fresh Living – Autumn 2022

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WHAT’S HAPPENING IN YOUR ’HOOD?

Visit any PnP store nationwide or go to Webtickets.co.za to book for these fab events Pick n Pay Wine & Food Festival 30 APRIL & 1 MAY, CAPE TOWN Taste your way through the Winelands and discover a world of award-winning wines and delicious food at Kenilworth Racecourse. Socialise with friends to the sounds of live music in a chic, relaxed setting against one of Mzansi’s most picturesque backdrops. Price: R200-R260

Durban City Marathon 10 APRIL This Comrades qualifier offers the opportunity for runners (and walkers) to experience the best of the city and its beachfront on a route with full road closures. The hub is Kings Park Stadium, and there are 42.2km, 21.1km and 10km routes. Price: R150-R320

Amanda Black: The Mnyama Experience 6 & 7 MAY, BLOEMFONTEIN Award-winning singer and songwriter Amanda Black returns to the stage and live performance with an iconic display of African storytelling, sharing her spiritually uplifting songs at the Windmill Casino. Price: R350

FAB Bridal Expo 9 & 10 APRIL, DURBANVILLE The Cape’s longrunning and superglamorous bridal show offers inspiration and access to everything needed for the big day (or for other special celebrations or corporate events), bringing together service providers, products and experts under one roof at Eureka Estate. Price: R100

Design Joburg 19–21 MAY This immersive décor and design show has become a must-visit event, transforming the Sandton Convention Centre into a stylish, innovative hub. This year promises an enhanced experience with the Kramerville fringe event Design Joburg Collective running concurrently. Price: R30-R130

SA Cheese Festival 2 APRIL – 1 MAY WESTERN CAPE This year there are four pop-up picnics where you can indulge in cheese, wine and local artisanal produce, meet chefs and foodies and enjoy live music. Travel to a different venue each weekend, from Stellenbosch to the Overberg and West Coast. Price: R350

ILLUSTRATION: SHUTTERSTOCK

GET INSPIRED

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PROMOTION

DARE TO DREAM BIG AND BOLD Want to turn your aspirations into reality? These five simple steps will give you financial savvy and help bring even seemingly impossible dreams to life

PROUDLY BROUGHT TO YOU BY THE OLD MUTUAL TEAM

If you really want to achieve your goals, you’ll need to make some changes. Instead of thinking yes, no or maybe, commit to what really matters to you. Then take the necessary financial action to achieve it. True, the global pandemic has put many dreams on hold, small and big ones, but the time has come to shake off the uncertainty that has ruled the past two years. The glorious South African autumn presents the perfect opportunity to listen to yourself and allow fresh inspiration to spark, reigniting that inner fire that drives us to reach for our dreams. Remember that you are the master of your own fate. No matter what your goals may be, whether humble and straightforward or incredible and inspired, they will not achieve themselves. That’s up to you. For example, your wish might be to renovate your kitchen and make it more family-friendly, or to enrol yourself at that prestigious business school and accelerate your professional growth, or treat your loved ones to a once-in-a-lifetime island or safari holiday. It could also be to finally reach the financial freedom you have longed for. Whatever your aspirations, make 2022 the year of dreaming big and committing to making it happen.

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Follow these easy-to-action steps to get closer to your goals:

STEP 1 DREAM THE IMPOSSIBLE Forget the critics and the naysayers and allow yourself to dream the impossible. Your dreams are important and they are valid – no matter how crazy or unattainable they may seem to others. “I think we can all agree that the last two years have reminded us of the unpredictability of life,” says Elize Botha, Managing Director of Old Mutual Unit Trusts. “This pandemic has shown us that the time is now to focus on what matters, to put time and energy into the people and things that make us happiest, and to go for gold.”

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PROMOTION

STEP 2

From goals to action “Dreams are free, goals have a cost,” said sprinting legend and Olympic gold medallist Usain Bolt. With that in mind, take the important step of moving your dreams to actionable goals that are supported by a detailed how-to plan and a realistic deadline. While this type of planning is necessary for all our aspirations, it’s particularly important for those goals that have a financial component to them.

STEP 3 MAKE ADJUSTMENTS Your journey towards achieving your goals requires not only mental and emotional preparation, but other critical success factors such as time, money, sacrifice and capability. Once you’re clear on how to reach your dream, start to make the necessary adjustments – whether it’s how you think, how you allocate your time, or how you spend your money. On a practical level, this may mean foregoing your daily coffee runs to the trendy local café, or letting your friends know that you need to cut down on those nights out. Maybe it means smarter cooking and meal prepping at home (after all, why buy lunch when you can make it yourself?) or cancelling one or two of those subscriptions you have going. “The main thing is to remember the reason for the sacrifice and to continue with it diligently,” says Botha. “Right now, it may be uncomfortable and downright difficult, but in no time you will see the rewards of your hard work and be proud of the progress you’ve made.”

STEP 4 Ask for advice Depending on the nature of your goals or what you are working towards, you may need to get in touch with a life coach, health professional or financial advisor. Friends and family are likely to have some “pearls of wisdom” to share (often unsolicited) but partnering with a suitably qualified professional is always a good idea, especially when there is money involved. Visit oldmutualinvest.com/individual to start your investment journey.

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STEP 5 GET GOING

This is where the rubber hits the road! In other words, this is when your journey to achieving your goals really starts. “You have to put in the time, the energy and the effort to make your goal a reality – that is one type of investing,” says Botha. “The other type of investing is the financial one, which will catapult your efforts beyond what ordinary saving and cost-cutting can do.” In this regard, a unit trust is a good option to consider. It’s an affordable way to grow your wealth and achieve real financial freedom. From as little as R500 a month, a unit trust gives you access to investment assets such as property and shares in leading companies. “Sometimes our goals need a time investment, other times they need a financial investment – in which case a unit trust is a reliable solution for keeping your money safe while growing it,” adds Botha. There is a Chinese proverb that says, “The best time to plant a tree was 20 years ago. The second-best time is now.” This is also true when it comes to investing: the best time to start was decades ago, but the next-best time is today. So, get going! Make 2022 the year of financial action, of dreaming the impossible and bringing it to life.

PROUDLY BROUGHT TO YOU BY THE OLD MUTUAL TEAM

2022/02/28 13:00

UNPAUSE YOUR DREAMS Dreaming of a great adventure? We have a unit trust to help you get your future plans back on track. Invest in an Old Mutual unit trust aligned to your needs from as little as R500 a month. THE INVESTMENT SERIES | OLD MUTUAL UNIT TRUSTS

Invest online at oldmutual.co.za/investmentseries or talk to your financial adviser today.

INVESTMENT GROUP 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).

Gather around the table

A few of our favourite food-trepeneurs share how they’ll be celebrating autumn’s religious days with their loved ones – plus the food and traditions that make each occasion as wondrous as the next

Faieez Alexander, better known as Fuzzy, found a love for koesister-making during lockdown – before promptly taking the Vannie Kaap Koesister King title.

Faieez with his wife, Faldielah, and daughter, Ammaarah

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THE CELEBRATION: EID AL-FITR (2-3 MAY) A typical Eid day starts the evening before, when you are sent from pillar to post to collect food items that were outsourced. In the morning, the men will go to the masjid (mosque) for prayer and a sermon, after which you’ll visit your parents. I also make the effort to visit the maqbara (graveyard) to say a prayer and place fresh flowers on the graves of deceased loved ones. Then you greet your immediate

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Lunch will be served before the midday prayers. After that you will still have family and friends popping in to wish you.

Everyone has a pre-planned route on the day to ensure they visit everybody. The day is actually very tiring, hence people normally take leave the day before and after Eid, just to recover from all the driving, eating and celebrations. ANY SPECIAL OUTFITS FOR THE DAY? Typically each family member would have selected their outfit the month before Eid. Men dress in their thobes, fez and scarf for the Eid prayers, while women have an outfit to cook in and their main outfit for the day. WHAT’S ON THE TABLE? Crayfish curry, roast leg of lamb, yellow rice, roast potatoes, veggie bake, roast chicken and maybe some biryani. For dessert, trifle, lemon meringue, Malaysian pudding, carrot

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E I D A L- F I T R

family and take food to the neighbours. There is great significance in doing this, as you can ensure that your neighbours also have something on their table to eat.

cake and, of course, koesisters. Different juices and sodas will also be on the table. THE HOUSE MUST SMELL AMAZING... You have no idea! After a month of fasting during Ramadan, the smells are just exhilarating. Breads baking in the oven, roasts sizzling, meat being braised with onions... WHICH ACTIVITIES DO YOU DO WITH LOVED ONES? We simply spend as much time in each other’s company as possible, as well as escorting the young ones to whoever they want to visit on the day, as everyone has that favourite aunt, uncle, granny, nephew or niece. Often, I will provide my services to some of the places that cook large pots of food for the needy.

It’s not just our celebration, it is a celebration that ensures others have food too. There are many individuals and NGOs that cater for this time every year and all they need is your donations or physical assistance. Find Fuzzy at Makers Landing, V&A Waterfront, and follow him on @fuzzyskoesisters

MASALA AND COCONUT PRAWN CURRY “When you have the curry, you are politely advised to remove your new clothing, as you would not like to have it stained by the sauce.”

2 Tbsp (30ml) chopped coriander ¼ cup (60ml) coconut flakes, fresh or toasted Pickled red onions (optional) Roti, naan or poppadoms SERVES 4

Canola oil, for frying 16 large Argentinian prawns, deveined 2 onions, chopped 6 cloves garlic, chopped 2 stalks celery, sliced 2cm knob fresh ginger, peeled and chopped 3-4 curry leaves 2 Tbsp (30ml) garam masala 1 Tbsp (15ml) ground turmeric 2 tsp (10ml) medium curry powder 1 tsp (10ml) paprika 1 tsp (5ml) each ground coriander and ground cumin 3 cups (750ml) fish stock 1 can (400g) tomato purée 1 can (400ml) coconut milk 2 Tbsp (30ml) brown sugar Salt and milled pepper For serving: 1 lemon wedge

Heat oil in a large pot and fry prawns in batches for 2-3 minutes per batch, to par-cook. Set aside. Add another glug of oil and fry onion, garlic, celery and ginger for 2 minutes. Add curry leaves and fry for a minute. Lower heat, add spices and fry for 8-10 minutes until fragrant, adding a splash of water if needed. Pour in fish stock, tomato purée, coconut milk and sugar. Simmer uncovered for 12-15 minutes, stirring regularly. Add prawns and poach for 2-3 minutes to infuse flavours. (Avoid stirring to keep prawns whole.) Season well, add a squeeze of lemon and stir through coriander. Garnish curry with coconut flakes and pickled onion, and serve with roti, naan or poppadoms.

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C U LT U R E C L U B

Strone Henry is the co-owner of Side Wing (with his partner Ashleigh Frans), which has been dishing up divine chicken wings, roti gatsbys, salomies and more since 2017. THE CELEBRATION: EASTER (17 APRIL) Easter is the most important date on the Catholic calendar. The Feast of the Resurrection is the cornerstone of our faith, after all. It’s a time that prioritises family and, as always for any occasion, food!

As a child, I remember Easter as the time when my family and our friends would travel somewhere to celebrate at a holiday house. We would enjoy a braai and my dad’s famous potjiekos. It always involved a long Easter vigil mass through

HERB-CRUSTED LEG OF LAMB WITH BLISTERED PEPPERS

½ punnet (10g) fresh mint Handful pitted green olives 1/ cup (80ml) olive oil ³ 2 cloves garlic Juice (120ml) of 2 lemons

“We’d often fight about who got the ‘crispy end part’ of the lamb while carving it.” Herb crust: ½ punnet (10g) each fresh parsley, mint and oregano, finely chopped 4 cloves garlic, finely chopped 2 red chillies, seeded and chopped Grated peel of 2 lemons Glug olive oil

2 Tbsp (30ml) butter 1 punnet (250g) baby carrots 2 Tbsp (30ml) honey 1 Tbsp (15ml) chopped fresh parsley 2 punnets (200g each) sweet baby peppers Handful basil or other fresh herbs, for serving

1 (about 2.5kg) leg of lamb Salt and milled pepper Glug olive oil 2 onions, halved 1 bulb garlic, halved Handful fresh oregano 3 cups (750ml) beef stock

Combine herb crust ingredients. Season lamb. Heat oil in a pan and brown lamb on all sides for 3-4 minutes per side. Remove and cool slightly. Cover lamb with herb mixture, packing it together tightly. Place onions, garlic, oregano and stock in a large, deep baking dish. Nestle lamb on

Herb sauce: 1 punnet (20g) fresh parsley

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the night on Holy Saturday, returning home at sunrise on Easter morning. These days we stay closer to home, going to church, cooking together as a family and then enjoying the huge lunch.

two weeks, prior so that it can be enjoyed with hot cross buns or freshly baked bread on Good Friday.

There’s always somebody that makes the best of something in the family.

WHAT’S ON THE TABLE? The pickled fish (a recipe passed down generation after generation) is made a week, sometimes

They’re then tasked with making their “signature” dish for the day. My grandmother makes roast beef, lamb

top and cover with foil. Roast at 170°C for about 3½ hours or until soft. (Top up dish with stock as needed during cooking.) Blitz together sauce ingredients. Season. Heat butter in a large

pan on medium heat and cook baby carrots for 3-4 minutes. Stir in honey and cook for 2-3 minutes, until glossy and cooked through. Scatter with parsley and season.

or pork along with tongue and corned beef. My mom makes a big chicken pie while Dad braais a snoek. My late grandfather loved curry, so on Easter this was a given – butter bean mutton curry has always been my favourite. And for dessert, there’s anything you can imagine... milk tart, sago pudding, trifle, Peppermint Crisp tart, malva pudding, pavlova and ice cream!

Char peppers on an open flame until blistered all round. Arrange carrots, charred peppers and roast lamb on a platter, drizzle with sauce and garnish with herbs to serve.

SERVES 8

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E AS T E R

Strone Henry (centre) with Ashleigh Frans holding baby Ryu. On their left is his grandmother and mother, Valerie Rinquest and Marcienne Henry, and on the right is Marie Frans and Lesley Frans.

Find Side Wing at Makers Landing, V&A Waterfront, or 6 Linden Street, Ottery. @sidewing17

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PESACH A year ago, stand-up comedian Tracy Klass launched A Taste of Klass, which offers deliveries of readymade traditional Jewish food.

Tracy (left) with her mom, Edi Schneider, and cousin Louise Kelman.

The Schneider family circa 1932. Tracy’s Aunt Farah (far right) taught her how to cook and inspired her passion for whipping up family meals that are steeped in tradition.

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C U LT U R E C L U B THE CELEBRATION: PESACH / PASSOVER (15-23 APRIL) The story of Pesach is timeless and enduring. Generation after generation, the retelling of the details of the struggle for our freedom and our exodus from Egypt describes the very birth of the Jewish people.

PORTRAITS: DIRK PIETERS FOOD IMAGES: DONNA LEWIS TEXT: LINDSAY SEPTEMBER

RECIPES AND FOOD STYLING: CHAD JANUARY FOOD ASSISTANT: KRISTEN SCHEEPERS

WHO DO YOU SPEND THIS TIME WITH? For the past four decades we have spent Pesach with my first cousin, Louise, and her family. Prior to that, when my father’s sister was alive, we would spend Passover with them. HOW IMPORTANT IS TRADITION DURING THIS TIME? The Pesach seder table has a special place in the hearts of Jews across the world. It is that time of the year when one generation hands over to the next the history, vision and values of being a Jew. There is no greater lesson of Jewish identity than the one taught around the seder table. The youngest child at the table gets to sing the Four Questions, helped by everyone else.

It doesn’t matter where you are in the world, the songs and tunes will be the same. pnpfreshliving.com

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WHAT ARE THE MUST-HAVES ON THE TABLE? The seder plate is the central feature, with six traditional food items. Each symbolises an aspect of Passover – for example, the roasted shank bone represents the lamb sacrifice, an egg represents the circle of life, the bitter herbs represent the bitterness of slavery. There is also matzah (unleavened) bread. A piece of matzah is broken in two and the larger piece is wrapped in a serviette and hidden away. After the main meal, the children are sent to find it – the one who finds it gets a prize, but of course all the kids get a small gift.

ROOT VEGETABLE TZIMMES “Traditionally, this is a six-hour dish of beef brisket cooked with carrots, potatoes, sweet potatoes and prunes.”

WHO COOKS THE FEAST? Now I do the cooking, but when I was young my father made the chicken soup and kneidlach (matzah balls), and my mom made chopped herring and chopped liver. My father’s sister, Aunty Sarah, a sublime cook, used to help make the main dish – tzimmes.

Glug canola oil 4 each small red-skin and orange sweet potatoes, halved 1 bag (1kg) carrots, peeled and cut into chunks 4 red onions, peeled and quartered 3 cloves garlic, sliced Salt and milled pepper 1 cup (250ml) orange juice ½ cup (125ml) brown sugar 4 cinnamon sticks 2 star anise Handful fresh thyme 1 cup (250ml) sultanas or dried apricots Handful fresh medjool dates, pitted 1 Tbsp (15ml) butter

Find A Taste of Klass at the Oranjezicht City Farm Market, Granger Bay. @atasteofklass_

For serving: Pulled brisket (see page 62) 4-5 radishes, sliced 3 spring onions, sliced Fresh basil

SERVES 4 Heat oil in a large pan. Fry sweet potatoes, carrots and onions in batches for 3-4 minutes until golden. Place fried vegetables and garlic in a deep roasting dish and season well. Combine orange juice and brown sugar and pour over vegetables. Add spices, thyme, sultanas or apricots and dates. Cover with foil and roast at 180°C for 20 minutes. Remove foil and bake for 10 minutes or until vegetables are tender. Spoon veg out of dish and set aside. Pour roasting juices into a saucepan and reduce over low heat until slightly sticky, 8-10 minutes. Whisk in butter and season. Arrange vegetables on a platter and drizzle with sauce. Serve as a side with brisket (or roast of choice), garnished with radish, spring onion and basil.

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We agonise for hours. So you can decide in seconds.

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

F A M I LY F A R E

The spice that binds us Spices form the foundation for family feasting, creating dearly loved recipes that span generations and taste like home. Go on – take a seat at our table and celebrate with dishes that have stood the test of time! PHOTOS: DONNA LEWIS RECIPES & STYLING: LIEZL VERMEULEN FOOD ASSISTANT: ELIZMA VOIGT

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BAKED SEAFOOD PAELLA Though no Spaniard would bake paella, it’s an easy hack if you don’t own a paella pan. The flavours of saffron and smoked paprika are totally authentic, though. 3 Tbsp (45ml) olive oil ½ coil (110g) PnP chorizo sarta 1 onion, finely diced 2 red peppers, finely diced 2 small cloves garlic, finely chopped

2 tomatoes, grated 1 Tbsp (15ml) tomato paste 1 Tbsp (15ml) smoked paprika 1½ cups (320g) arborio rice Salt and milled pepper 3-4 strands saffron (optional) 5 cups (1.25L) hot fish stock (or veg stock) 15 (220g) Vannamei prawns, cleaned and prepped to your liking (shelled or whole) 1 packet (500g) PnP local West Coast mussels in half shell

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400g hake fillets, cut into chunks Fresh parsley and lemon wedges, for serving Crusty baguette and mayonnaise or aïoli, for serving SERVES 6 Preheat oven to 180°C. Heat oil in a paella pan over mediumhigh heat. (Or use a regular 30-40cm pan and preheat a heavy-bottomed,

deep baking dish in the oven to use later.) Fry chorizo until slightly crisp, remove and set aside. Sauté onion and red peppers in the same pan for 8-10 minutes until soft. Add garlic, grated tomato, tomato paste and paprika, and cook until reduced and slightly sticky. Stir in rice and fried chorizo, coating with tomato mixture, and season well. Remove from heat

(transfer to oven dish, if using, at this stage). Place saffron strands in stock, stir and pour over rice. Bake for 18-20 minutes, not stirring, until two-thirds of liquid has evaporated. Top with prawns, mussels and hake and cover with foil. Bake for another 10 minutes, until prawns are bright pink and almost all the liquid has been absorbed. Serve with parsley, lemon wedges, bread and mayo or aïoli.

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F A M I LY F A R E

SUMAC SALMON FRITTERS Sumac is a dried and ground Mediterranean berry. Its tangy, acidic flavour usually goes well in meat, chicken or veg dishes. Here zesty sumac meets buttery salmon to fabulous effect. Defrost 1 box (500g) PnP Norwegian salmon portions and cut into 1-2cm chunks. Combine salmon with 2-3 Tbsp (30-45ml) lemon juice, 4 finely sliced spring onions, 1 finely chopped garlic clove, ½ punnet (10g) chopped fresh dill and 2 whisked eggs. Season well. Combine ½ cup (125ml) flour, 2 Tbsp (30ml) white sesame seeds and 2 tsp (10ml) ground sumac, then fold wet mixture through dry ingredients. Heat 1cm olive or canola oil in a pan over medium heat until shimmering hot. Fry large spoonfuls of batter in three batches for 3-4 minutes per side until golden. (Break one fritter open to check if inside is cooked.) Drain on kitchen paper and season while hot. Serve fritters with dollops of yoghurt and a sprinkling of sumac and fresh dill, and lemon wedges and shaved cucumber on the side. MAKES 12 SWAPS TO TRY  Can’t find sumac? Use 1 tsp (5ml) ground cumin and lots of freshly grated lemon peel.  On a budget? Hake portions work well too.

BOBOTIE SAUSAGE ROLLS Everything you love about bobotie wrapped in crunchy pastry. Filling: Heat a glug olive or canola oil in a pan over medium heat. Sauté 1 finely chopped onion until soft and translucent, about 8 minutes. Add 2 minced garlic cloves and 1 deseeded and chopped red chilli, and cook for a minute. Tip in 500g lean beef mince and brown well, using a fork to break up clumps. Add 2 Tbsp (30ml) curry powder, 2 tsp (10ml) garam masala, 1 tsp (5ml) each ground cardamom and turmeric, and fry for a minute. Stir through 3 Tbsp (45ml) chutney, 1 Tbsp (15ml) Worcestershire sauce, 1 large grated Granny Smith apple and ½ cup (125ml) sultanas. Season well and cook for 3-5 minutes. Set aside to cool for 10 minutes. Sausage rolls: Preheat oven to 200°C and line two baking trays with baking paper. Whisk 4 eggs and stir 3/5 cup (150ml) whisked egg into mince filling. Divide mixture into 4 batches. Spoon one batch of filling onto a ready-rolled puff pastry square, creating a sausage with a 2cm clean border on the left. Lift pastry at clean border and roll towards the right side to fold closed. Pinch to seal. Place seam-side down on baking tray. Repeat with remaining three squares and filling. Chill in freezer until pastry is firm, about 15 minutes. Cut each sausage roll into 4 portions and brush with remaining whisked egg. Bake for 25-30 minutes until golden. Serve topped with flaked almonds, alongside plain yoghurt and chutney for dipping. MAKES 16

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F A M I LY F A R E

DUKKHA POTATO SALAD This exotic Egyptian blend of spices and nuts is made from rather ordinary ingredients, but makes an extraordinary impact. Roasting potatoes in the spice mix results in a crunchy coating with a moreish taste. Halve and parboil 1kg potatoes for 8 minutes. Crush 2 tsp (10ml) coriander seeds and 1 tsp (5ml) caraway seeds (optional) using a pestle and mortar. Drain potatoes, dry well and place on a baking tray. Drizzle with oil and season. Sprinkle with crushed spice and 2 tsp (10ml) ground cumin and toss well. Bake at 180°C for 20-25 minutes until potatoes are golden and crisp. Sprinkle with ½ packet (50g) chopped raw cashews, 1 Tbsp (15ml) mixed sesame seeds and leaves of 4 sprigs oregano, adding another glug of oil if needed. Roast for 5-7 minutes until potatoes are crisp and nuts toasted. Remove and cool slightly. Combine ¼ cup (60ml) each plain yoghurt and sour cream, and add a squeeze of lemon juice. Serve potatoes in a bowl, drizzled with yoghurt mixture. SERVES 4-6 (as a side) SWAPS TO TRY  Replace the sour cream mixture with hummus, thinning it with some water or yoghurt.  Use hazelnuts or almonds instead of cashews.

PULLED BEEF BRISKET WITH GYRO FLATBREAD This make-ahead dish is budget friendly but loaded with flavour! Dry rub: ½ tsp (7ml) fine salt Milled pepper ½ tsp (3ml) ground cloves 1 Tbsp (15ml) each ground cumin and ground coriander 3 cloves garlic, minced 1.5kg beef brisket Olive oil or canola oil, for frying 1 bulb fennel, thinly sliced (keep fronds for serving) 1 onion, thinly sliced 1 PnP bouquet garni (or 2 bay leaves and 4 black peppercorns) 1 can (400g) chopped tomatoes 2 cups (500ml) beef stock 6 sprigs each fresh oregano and thyme 1 red onion, sliced into petals 1 packet (200g) calamata olives 1 batch gyro flatbreads (see recipe opposite) Feta and rocket, for serving SERVES 8 Combine dry rub ingredients and spread evenly over beef. Heat a glug oil in a pan over high heat and brown meat all around. Remove and place in an oven dish. Sauté fennel and onion in the same pan on medium heat for 5 minutes (add more oil if needed). Spoon into oven dish, add remaining ingredients and cover with foil. Roast at 160°C for 2½-3 hours, turning meat every hour. Remove and set aside to cool. Simmer pan juices to reduce by half or until thickened. Shred meat finely and toss through pan sauce. Serve on flatbreads, sprinkled with feta, rocket and fennel fronds.

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GREEK GYRO FLATBREADS Combine 4 cups (600g) white bread flour, 2 packets (20g) instant yeast, 1 tsp (5ml) crushed cumin seeds and 2 tsp (10ml) each salt and sugar in a mixing bowl. Create a hollow in the centre and add 2 cups (500ml) lukewarm water and ¼ cup (60ml) olive oil. Knead for 5-8 minutes (with an electric mixer) or 12 minutes by hand, until a smooth dough forms. Set aside in a lightly oiled bowl, covered with clingwrap directly on dough. Prove until puffy and risen, about 1 hour. Portion dough into 8 balls and roll out on a floured surface to about 5mm thick and 15cm round. Fry in a dry, hot pan for 3-4 minutes per side, until charred and cooked through. (Brush with melted butter to serve, if you like). MAKES 8

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MANGO, JALAPEÑO & COCONUT SAMBAL Dice ½ tub (250g) fresh mango chunks. Combine with ½ tub (50g) PnP fresh coconut shavings, 2-3 sliced jalapeño chillies and ¼ punnet (5g) each chopped parsley and fresh coriander. Mix 2 Tbsp (30ml) each castor sugar and hot water, pour over sambal and leave to infuse for 5 minutes. Serve with curried dishes.

PAN-FRIED YELLOWTAIL WITH PICKLED FISH SAUCE A quick-fix version of Easter pickled fish that’s ready in 30 minutes. Sauce: Glug oil, for frying 1 onion, sliced 4 tsp (20ml) mild curry powder 1 Tbsp (15ml) fish masala spice mix

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2 tsp (10ml) turmeric 1 tsp (5ml) ground coriander 2 curry leaves ½ cup (125ml) white wine vinegar 1/ cup (65g) brown ³ sugar ¼ cup (60ml) apricot jam 1 can (400g) coconut milk Salt and milled pepper 1 Tbsp (15ml) cornflour (mixed with 1 Tbsp cold

water to create a paste) Fish: 1kg yellowtail fillets 4 tsp (20ml) fish masala spice mix Olive or canola oil, for frying Fruity sambal (see above) and crusty bread, for serving SERVES 4-6 Heat oil in a pan and

sauté onion for 8 minutes until golden. Stir in spices and fry for a minute. Add remaining sauce ingredients, except cornflour, and simmer for 8-10 minutes. Stir in cornflour paste and simmer for 2-3 minutes until thickened. Set aside and keep warm. Season fish and sprinkle evenly with spice mix.

Heat oil in a pan over high heat. Fry fish for 3-4 minutes, skin-side down, until skin is crisp – fish should move loosely without sticking when the pan is lightly shaken. Flip and fry for another 2-3 minutes until golden, taking care not to overcook. Spoon over sauce and serve fish with sambal and bread.

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F A M I LY F A R E

ASIAN-SPICED BRAISED LAMB SHANKS Slow cooking creates fall-off-the-bone meat while infusing the entire dish with warm spice flavours. Glug olive oil 4 (about 2kg) lamb shanks Salt and milled pepper Flour, for dusting 4 sticks celery, thinly sliced 2 onions, thinly sliced 4 tsp (20ml) PnP crushed garlic, ginger & chilli

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2 star anise 2 sticks cinnamon 4 PnP lime leaves (optional) 1 tsp (5ml) chilli flakes 1 tsp (5ml) fennel seeds 2 cups (500ml) beef stock Juice (80ml) and peeled rind of 1 orange ¼ cup (60ml) dark brown sugar 1/ cup (80ml) apple ³ cider vinegar ½ cup (125ml) thick soy sauce

3-4 cups (750ml-1L) water Rice or potatoes, for serving Chopped chilli and sliced spring onion, for serving (optional) SERVES 4-6 Heat oil in a large cast-iron pot over high heat. Season lamb and dust lightly in flour, shaking off excess. Brown lamb shanks on all sides, about 8-10 minutes in total.

Set aside. Add a little more oil to the pot, lower heat and sauté celery and onion for 4-5 minutes to soften slightly. Add garlic, ginger and chilli paste and spices, frying for 30-60 seconds and taking care not to burn it. Add stock, orange juice and rind, sugar, vinegar and soy sauce, and stir to combine. Return shanks to pot, topping up with water to submerge meat. Cover. Roast at 180°C for

2½-3 hours, rotating shanks every 45 minutes to ensure even cooking. Turn oven off and leave shanks in the closed oven for another 1-2 hours. Remove lamb from pot and simmer cooking liquid over high heat to make a gravy, about 15 minutes. (Thicken with cornflour if you like.) Serve lamb shanks covered in gravy with a side of your choice, garnished with chilli and spring onion.

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PAIR WITH Fresh parsley, chopped Lemon wedges

The sweetness of honey tones down the heat of this African chilli paste.

SERVES 4-6

Olive oil, for frying Salt and milled pepper 6 chicken thighs 6 chicken drumsticks 4 tomatoes, quartered 2 red onions, quartered Sauce: 2 Tbsp (30ml) olive oil ¼ cup (60ml) PnP harissa paste 1 Tbsp (15ml) smoked paprika (optional) 3 Tbsp (45ml) honey 4 cloves garlic, thinly sliced Juice (60ml) and grated peel of 1 lemon For serving: Cooked bulgur wheat Basil leaves

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Heat oil in an ovenproof skillet (or use a pan for searing and transfer to a deep oven pan or dish.) Season chicken and sear over high heat for 5 minutes until browned all over. Combine sauce ingredients and brush over chicken, drizzling with extra oil if needed. Arrange tomatoes and onions around chicken. Bake at 180°C for 40-45 minutes until chicken is golden and cooked through. Combine bulgur wheat with herbs. Serve chicken, tomato and onion on top of bulgur wheat, with lemon on the side.

CAPE ROCK CABERNET SAUVIGNON Medium-bodied with hints of graphite, cedar and cassis flavours on the nose.

PRICES AVAILABLE IN STORE

HONEY-HARISSA CHICKEN BAKE ON BULGUR

TRY THIS PnP GOURMET SPICES

Look out for PnP’s range of gourmet spices, including sumac, bouquet garni, lime leaves and nigella seeds.

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F A M I LY F A R E

BURNT HONEY APPLE CAKE The sweetness of this classic cake is balanced by the bitterness of burnt honey. ½ cup (125ml) honey 1 stick cinnamon 3 eggs (at room temperature) 1/ cup (65g) white ³ sugar ¼ cup (60g) butter, melted 1 tsp (5ml) vanilla essence ¼ cup (60ml) milk or cream, warmed slightly 1 cup (150g) selfraising cake flour

½ tsp (3ml) ground ginger Pinch nutmeg 1 large Granny Smith apple, cored and cut into 12-16 thin slices Whipped cream or ice cream, for serving Syrup: ½ cup (125ml) evaporated milk ½ cup (125g) butter ¼ cup (50g) sugar SERVES 6-8 Heat honey and cinnamon in a saucepan over medium-high heat.

Simmer for 8-10 minutes until honey is very dark brown. Set aside to cool. Preheat oven to 200°C. Line a 23cm cake tin with baking paper. Cream eggs and sugar together for 5-8 minutes with an electric whisk, until sugar dissolves and mixture is pale yellow. Whisk in 1/³ cup (80ml) cooled burnt honey. With the motor running, add butter, vanilla and milk, and whisk for 1 minute. Stir spices into flour

to combine evenly. Fold wet mixture into dry ingredients. Pour batter into cake tin and arrange apple slices in a fan shape on top. Bake for 20-25 minutes until golden. Combine syrup ingredients in a pot and bring to the boil to melt sugar and butter. Pour syrup over cake as soon as it comes out of the oven. Cool slightly. Serve drizzled with extra burnt honey, and cream or ice cream on the side.

MAKE IT SIMPLER: You can bake this cake in a 23x12cm pudding dish and use canned apples (drained) for a fuss-free dessert. pnpfreshliving.com

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F A M I LY F A R E

Cardamom and rose biscuits

Date caramel hertzoggies

Spiced sugar cookies

Fill your barakat with these spiced treats this Ramadan. Recipes on page 70.

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TASTE THE CARE

SASKO RASPBERRY AND WHITE CHOCOLATE CRUMB CAKE INGREDIENTS

METHOD

1 kg SASKO VANILLA FLAVOURED BAKE MIX 4 extra large eggs 240 ml milk 280 ml vegetable oil 1 cup raspberries, frozen 1/4 cup white chocolate chips 1/3 cup sugar 1/3 cup brown sugar, packed 3/4 tsp cinnamon 1 3/4 cup SASKO CAKE WHEAT FLOUR 12 tbsp butter, melted 1/2 cup icing sugar 3-4 tbsp milk

1. 2. 3. 4. 5. 6.

8. 9.

BUY

Preheat the oven to 170C. Prepare a cake pan with non-stick spray. Beat the eggs, milk and oil in a bowl. Add SASKO VANILLA FLAVOURED BAKE MIX. Mix to the egg mixture and mix with a whisk for 1 minute. Fold in the raspberries and white chocolate chips and pour the batter into the prepared pan. In a separate bowl, mix together the sugar, brown sugar, cinnamon, SASKO CAKE WHEAT FLOUR and melted butter until crumbly and sprinkle over the batter. Bake for 1 hour, or until a toothpick inserted comes out clean. Allow the cake to cool and remove from the pan.

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any SASKO Flour or Bake Mix product.

SWIPE

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magical Bakers Pantry Kits worth R15 000 each.

Promotion starts on 28 March and ends on 1 May 2022. Ts and Cs apply. Winners must retain till slip as proof of purchase.

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CARDAMOM & ROSE BISCUITS Pretty as a picture, these biscuits can be cut into any shape and flavoured with spices of your liking. Try ginger or cinnamon with caramel, lemon or orange essence – they all play well together. Cream 11/5 cups (300g) soft butter and 1 cup (130g) icing sugar together using an electric mixer for about 8 minutes, until light and pale. Add 2 eggs, mixing until fully incorporated. Stir in ½ tsp (3ml) rosewater. Add 3¾ cups (563g) cake flour and 1 tsp (5ml) ground cardamom and mix to create a dough. Place a sheet of baking paper on a work surface and roll half the dough to 5mm thick. Repeat with remaining dough. Refrigerate for 15 minutes or until firm. Preheat oven to 180°C. Line two baking trays with baking paper. Cut dough into 5cm diameter discs. Place on baking trays, leaving a 2cm gap between biscuits. Bake for 10-12 minutes, rotating trays halfway through to ensure even colouring. Remove from oven, cool biscuits in trays

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until firm, then cool completely on a wire rack. Whisk about 3 Tbsp (45ml) water into 2 cups (260g) icing sugar, adding food colouring if you like. Dip a half or a corner of each biscuit into icing and allow excess to drip off. Sprinkle with chopped pistachio nuts and rose petals while icing is wet. Place biscuits on a wire rack to set. Store in an airtight container. MAKES 40-45

½ tsp (3ml) fine salt. Mix to create a dough. Roll into 3-4cm dough balls in the palm of your hand, then dust in ½ cup (100g) white sugar to coat. Place balls 5-6cm apart on baking trays. Bake for 10-12 minutes until golden. Remove from oven, cool cookies in trays until firm, then cool completely on a wire rack. Repeat with leftover dough. Store in an airtight container. MAKES ABOUT 35

SPICED SUGAR COOKIES

DATE CARAMEL HERTZOGGIES

American blogger Sarah Kieffer’s recipe is pure perfection! We’ve added warming spices.

These traditional jam tartlets get an upgrade with fresh dates, nutmeg and cinnamon.

Preheat oven to 200°C. Line two baking trays with baking paper. Cream 1 cup (250g) soft butter and 2 cups (400g) demerara sugar (or light brown sugar) together using an electric whisk for 5-8 minutes until pale yellow. Add 1 large egg, 1 large egg yolk and 1 tsp (5ml) caramel or vanilla essence, mixing well. Add 2½ cups (375g) self-raising flour, ½ tsp (3ml) ground ginger, 2 tsp (10ml) cinnamon, a pinch ground allspice and

Combine 2 cups (300g) self-raising flour, 1 tsp (5ml) baking powder, ½ cup (110g) castor sugar and a pinch each salt and nutmeg in a food processor. Blitz ½ cup (125ml) cubed cold butter into dry mixture. Add 3 egg yolks, one at a time, and process until a dough forms. Add 1 Tbsp (15ml) cold water, if needed, to form a solid ball. Press dough into 12 greased 8cm tartlet cases (or use a mini muffin pan if you prefer).

Refrigerate for 20 minutes or until firm. Preheat oven to 180°C. Pit 15 fresh medjool dates and blitz with ½ tsp (3ml) ground cinnamon, adding warm water to create a jam-like consistency. Spoon into tartlet cases to cover dough bases. Whisk 3 egg whites with 1 cup (250ml) coarse desiccated coconut until fluffy, and spoon onto tartlets. Bake for 25-30 minutes until golden. Cool in tart cases or muffin pan before unmoulding. Store in an airtight container for up to 5 days.

TRY THIS PnP MINI CHOCOLATE LAMINGTON SWISS ROLLS & PnP CHOCOLATE BROWNIE BITES

Fake it till you can bake it with PnP’s range of sweet treats. Same yumminess, less effort!

2022/03/01 10:13

PROMOTION

Your Easter table, sorted! There’s no need to hold back on all the sweet deliciousness. PnP Bakehouse has all the heavenly delights you need to make each moment worth sharing

PHOTO: DONNA LEWIS STYLING: CHAD JANUARY FOOD ASSISTANT: KRISTEN SCHEEPERS

We all look forward to a wonderful lunchtime spread at Easter, but why should the teatime table be any different? Treat the family to a tempting selection of freshly baked goods – a celebration cake with all the trimmings, gooey chocolate brownies, spiced croissants and, everyone’s favourite, traditional hot cross buns. With all these delicious eats on offer, who can resist? Available at selected Pick n Pay stores.

Everyone’s favourite!

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A BAD HARE DAY Once upon a time, Darrel Bristow-Bovey invented the Easter Chicken...

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We all have holidays that haunt us. For some it’s Christmas, maybe for others it’s Diwali, Pesach or their birthday. For me it’s Easter.

“Easter?” said my partner sceptically when I told her this. “How could Easter possibly have hurt you?” So I sighed and told her my tale of woe. It all happened a long time ago, when I was a university student in Durban, short of money, and I signed up to be an Easter bunny. The idea was I would dress up in a full-body,

furry rabbit suit with an oversized rabbit head and mooch around a department store spreading joy and encouraging children to pester their parents for Easter eggs. How hard could it be? I don’t know where the department store sourced that cheap bunny suit, but the lack of breathability of the bright-pink acrylic fur

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wasn’t helped by an inexplicable inner lining that must have been made from a discarded asbestos blanket. In Durban in late summer, it was like being sewn into a floppy-eared sack of my own sweat. If real rabbits feel half as hot in their fur, I don’t see how they ever have the energy to make more rabbits.

I couldn’t have been any hotter than if a 12-year-old had set fire to me, which is precisely what one of them tried to do. His parents spotted him just as I was beginning to twitch my bunny nose at the scent of burning plastic. They somewhat begrudgingly stamped me out and took the little arsonist off to reward him with ice cream. Another problem was that whoever made my costume had a shaky grasp of proportions. My eyes were too wide and staring, my rabbit teeth too long and gleaming. Even before patches of my fur were scorched and melted, I looked like a murderous circus clown, a carnivorous were-rabbit. Every child under the age of six either screamed in abject terror or started kicking me in my soft rabbit underparts. The older ones demanded I give them presents. “I’m not Father Christmas,” I replied. “I’m the Easter Bunny. I just bring eggs.” “Where do you get the eggs from?” asked one smart alec. This stumped me. Where exactly does a six-foot imaginary lagomorph source a poultry by-product? “From the Easter Chicken,” I offered lamely. “There’s no Easter Chicken!” he yelled. “There’s no Easter Chicken,” his horrible mom agreed.

“You tell me where they come from then, if you know so much about it...” “I don’t like your attitude,” she said. “I don’t like your child,” I replied. The child started crying. Making children cry wasn’t part of the job description, but the heat was starting to get to me. “Don’t worry, he’s not the real Easter Bunny,” the mom assured her little sociopath. “He’s too stupid to be the Easter Bunny.” “There is no Easter Bunny,” I said unkindly. “Shut up!” yelled the mother. “You shut up!” I yelled back. “And you – stop crying or I’ll hide your eggs somewhere you’ll never, ever find them!” “Get out of that suit!” said the store manager behind me. Although I very much wanted to get out of the suit, you can push a rabbit only so far, I explained to my partner, showing her how I ended the day trying to punch the manager with my gigantic, padded rabbit paws. “And that,” I concluded, “is why I don’t like Easter.” She looked at me oddly. “Did you just tell me that story so that you could say you were once a hot cross bunny?” “No,” I replied, but I do wish I’d thought of it.

ILLUSTRATION: PATRICK LATIMER

LIGHT RELIEF

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

Spices can dramatically alter a dish, bringing bland ingredients to life and adding distinctive layers of flavour and aroma. We highlight a few of our favourites

BOUQUET GARNI

WHOLE OR GROUND? Whole spices are fresher, more fragrant and flavourful. They keep their flavour much longer than ground spices. Toast just before using to bring out their full taste. Ground spices are convenient and still pack quite a punch. Temper them in a preheated pan with oil or butter for 2 minutes until fragrant for best results.

WHY TOAST SPICES? Heating spices in a dry pan releases all the aromatic oils. Because flavour compounds are fat-soluble, heating them will literally add more flavour.

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Smoked paprika: Fresh peppers are wood-smoked for days until dry, then ground to create Spanish smoked paprika. Use this spice liberally to add a smoky taste to just about anything! Choose from hot, bittersweet and sweet smoked paprika to add the right flavour or kick to your dish. Sumac: Middle Eastern sumac berries are harvested when ripe, dried and then ground into a deep-red coarse powder. It has a lemony scent and taste, but isn’t quite as sour with a subtle sweetness. Popular in Arabic and Lebanese cooking, this spice is similar to salt as it brings out the natural flavours of the food. Dukkha: Another Middle Eastern favourite that originated in Egypt, this spice-nut-herb blend can be added while cooking or sprinkled to finish. The most common blend consists of coriander, cumin, nuts, thyme and garlic. It works a charm on dips or flatbreads, veg, roasted pulses or beans and chicken.

SUMAC

Splurge: Saffron The dried stigmas of the Crocus sativus flower are the worlds most expensive spice, but just a few strands go a long way. The deeper their colour, the better the quality! Subtly earthy yet sweet and floral, saffron straddles sweet and savoury effortlessly – from risotto and milk pudding to paella – and adds a striking golden hue to food.

EXPAND YOUR SPICE COLLECTION

CHILLI FLAKES

Bouquet garni: This classic mix of dried bay leaf, peppercorns, parsley stalks and thyme sprigs is a flavourful base that adds depth to soups, stocks and stews. The ingredients are wrapped in cheesecloth – bundling them up in this way makes it easy to remove from the pot later. You can add other flavours to your bundle, such as rosemary, lemon peel or fennel. Look for conveniently bundled bouquet garni in PnP’s spice aisle.

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PROMOTION

M A D E FO R

sharing

Enjoy the authentic flavour of Pride’s new GMO-free, preservative-free and additive-free maize meal. Delicious and versatile!

PHOTO: DONNA LEWIS RECIPE AND STYLING: CHAD JANUARY FOOD ASSISTANT: KRISTEN SCHEEPERS

MEXICAN PULLAPART BREAD

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GMO-free

Combine 2 cups (500ml) cake flour, 1 cup (250ml) Pride Super Maize Meal, 1 sachet (10g) yeast, 2 Tbsp (30ml) white sugar and 2 tsp (10ml) fine salt. Combine ¼ cup (60ml) olive oil and 2 cups (500ml) lukewarm water. Whisk liquid slowly into dry ingredients until well combined. Knead mixture for about 5 minutes in a stand mixer (or 10-12 minutes by hand) until a smooth dough forms. Add 4-5 sliced fresh jalapeños, 1 packet (200g) chopped and fried streaky bacon and 1 cup (125g) grated cheese (cheddar, mozzarella or parmesan). Knead for 3-5 minutes more. Place in a well-oiled bowl and leave to rise for 45 minutes. Roll dough into golf-size balls. Arrange in a spiral in a well-greased 20cm cast-iron pan or ovenproof dish. Allow to rise for another 15 minutes. Preheat oven to 180°C, and bake bread for 25 minutes. Top with 1 cup (125g) cheese and bake for a further 8-10 minutes. Sprinkle with a little salt just before serving. SERVES 6 (AS A SIDE)

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Easter feasting

Classic Easter must-have Lindt chocolate bunnies (assorted sizes), from R11.99

These are a few of our favourite treats for the long weekend!

PRICES AVAILABLE IN STORE

No fuss, all the flavour PnP Fishmonger’s Pickled Fish, 500g

PnP HOT CROSS BUN DOUBLE-CREAM FLAVOURED YOGHURT

Rich, creamy yoghurt meets traditional spicy-sweet Easter flavours. What’s not to love! Enjoy this limited-edition yoghurt with your Easter brunch, or dollop on poached or roasted cinnamon apples and pears, or a baked bread pudding.

Treat yourself Sally Williams dark chocolate eggs with nougat, R67.99; Sally Williams hollow eggs (assorted sizes), from R54.99

Ready to party PnP celebration cakes, R179.99 each

Available at selected stores

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An extra surprise to find! pnpfreshliving.com Bunny pencil cases, R77.99

2022/03/01 13:24

GET INSPIRED

SUSTAINABILITY: THE FUTURE OF FOOD Taking care of our planet and taking care of our bodies go hand in hand. We see restaurants and grocery stores taking the sustainable route on their menus and in product descriptions, but what is “sustainable food” really?

ILLUSTRATION: SHUTTERSTOCK

The official definition of sustainability is “the ability to maintain or improve standards of living without damaging or depleting natural resources for present and future generations”. Phew! That’s quite a mouthful and sounds like a lot of pressure. But the truth is, small changes make a big difference in the long run. Think about sustainable food as an entire process – growing and producing it, then distributing and consuming it, all while keeping the environment in mind. STAY INFORMED It seems like everyone’s jumping on the organic, free-range and GMOfree bandwagon these days. Don’t just accept what you read on a label or menu, though. Ask questions, dig a little deeper and really get to know more about what you’re putting on your plate and into your body. When you opt for food that has been grown using sustainable methods, you’re making an investment in the long-term health of the environment (and yourself). When you buy food that is the product of non-sustainable agriculture, you may be helping to fund practices that harm the Earth, such as unsafe pesticide use. pnpfreshliving.com

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Trend alert

CHANGE THE WAY YOU SHOP Purchase from local farmers and producers who have implemented sustainable agriculture practices (such as organic markets or retailers with good sustainability practices). This not only ensures you have great food to cook with, but also provides financial support to farmers who are taking the steps to benefit the environment. Quality does come at a price, though. Organic farming costs more than conventional methods,

which includes rigorous production standards, certification fees and handling costs. If we recognise the benefits for both our health and the planet’s, and the care that goes into organic food, it’s well worth the investment.

EAT CONSCIOUSLY Conscious eating means being aware of your food choices and how the foods you eat affect not only your body, mind and spirit, but the world you live in. Eat foods that give you life, foods that are filled with

vitamins, minerals, enzymes, antioxidants and essential fats to nourish your body. If you think of your body as a beautiful machine, it makes sense to give that machine beautiful fuel. At first you might just be interested in making better food choices in order to lose weight. But part of conscious eating, of learning to love the foods you put in your body (and ultimately learning to love your body), comes from knowing how those foods got to your plate. Did they come from Mother Earth or were they made in a lab? Learn more about how food affects the human body, the environment and the animals we share the planet with, and how mass food production is affecting the future of the world.

Pick n Pay has launched a sustainable egg kiosk! Nine out of ten households are not aware of the benefits of higher-quality eggs and that they are naturally high in do-good protein. In an effort to promote education on sustainable practices and choices, James the Freeranger has launched egg kiosks at selected PnP stores, which aim to offer a sustainable and sensory shopping experience for customers. Fresh Living – Autumn 2022 | 77

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s t e a he art t M

BECOME A MASTER CHEF

r Miso pork belly, spicy pear & apple purée and compressed potatoes. Recipe on page 80

Watching TV and wishing you could cook like that? Luckily for you, we can show you how – without the pressure of cameras and a ticking clock! Grab your apron for a masterclass in flavour combinations, cooking and plating PHOTOS: DIRK PIETERS RECIPES AND STYLING: GAIL DAMON FOOD ASISSTANT: KRISTEN SCHEEPERS pnpfreshliving.com

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MISO PORK BELLY, SPICY PEAR & APPLE PURÉE AND COMPRESSED POTATOES Miso paste is a quintessential Japanese ingredient made from fermented soybeans – savoury, with a rich umami flavour that transforms any dish into something exquisite. Note that the pork needs to be cured overnight.

Pork belly: 1kg boneless pork belly Coarse salt ¼ cup (60ml) miso paste ¼ cup (60ml) mirin or rice wine vinegar 5cm knob fresh ginger, grated 2 cloves garlic, minced 2-3 Tbsp (30-45ml) hoisin sauce Purée: 1 onion, chopped 2 cloves garlic, minced ¼ cup (60ml) butter 2 Tbsp (30ml) honey 3 apples, peeled and cubed 3 pears, peeled and cubed 1 Tbsp (15ml) Korean chilli flakes or gochujang paste Salt and milled pepper Potatoes: 4-5 medium potatoes, very thinly sliced Salt and milled pepper ½ -1 cup (125-250ml) grated parmesan 2 cloves garlic, minced 1 cup (250ml) cream ¼ cup (60ml) butter, melted

GOOD IDEA Serve with burnt butter – not only does it smell good but it also elevates each element on the plate with its nutty flavour. Melt ½ cup (125g) butter cubes on medium heat, swirling the pan or stirring, for 5-8 minutes (it will foam and sizzle at first, then turn golden-brown). Serve immediately.

For serving: 1 packet (200g) PnP tasty stem broccoli, blanched or grilled 1 packet (200g) sugar snap peas, blanched or grilled Sliced radish and micro herbs SERVES 4-6 Score pork belly fat with a sharp knife, taking care not to cut into the meat. Rub pork generously

with salt and leave overnight to cure in fridge (uncovered). Brush off salt and pat pork dry. Combine remaining pork belly ingredients and rub all over pork. Marinate for 1-2 hours in fridge, bringing to room temperature half an hour before roasting. Sauté onion and garlic in butter for 5 minutes. Add remaining purée ingredients and cook for 12-15 minutes until caramelised. Cool completely, then blitz in a food processor and season. Roast pork at 160°C for 35-45 minutes until meat is tender and skin crispy. Set aside to rest. Increase oven heat to 180°C, and line a 20x12cm loaf tin with baking paper. Tightly pack a single layer of potato slices in loaf tin. Season and sprinkle with some parmesan. Repeat potato and cheese layering (save some cheese for topping later). Combine remaining potato ingredients and pour over. Weigh potatoes down with a loaf tin filled with rice or beans, and bake for 35-40 minutes. Remove weight, top with leftover cheese and bake until golden, about 15 minutes. Cool, then remove and cut into squares. Serve pork belly with potato, purée and greens (see right).

HOW TO PLATE LIKE A MASTER CHEF

➊ Transfer purée to a piping bag or squeeze bottle. Pipe 4 horizontal lines in the centre of the plate.

➋ Place a piece of pork diagonally on top left side of the purée.

➌ Add 3 squares of compressed potato (it should not form a straight line).

➍ Arrange vegetables on plate, filling spaces between the potatoes and purée but not overcrowding it.

➎ Garnish with radish and micro herbs.

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WAGYU STEAK WITH BÉARNAISE SAUCE AND TRIPLECOOKED FRIES The key to this classic dish is top-quality meat, plus timing your cooking to perfection.

PRICES AVAILABLE IN STORE

Béarnaise sauce: 3 Tbsp (45ml) white wine vinegar ¼ onion, grated 3 cloves garlic, chopped 3 egg yolks 2-3 cups (500-750ml) melted butter Salt and milled pepper Handful fresh parsley, chopped

4 medium potatoes, cut into 2cm-thick matchsticks Salt and milled pepper 1 (300-500g) PnP wagyu rib-eye

steak, at room temperature Glug olive oil 2 Tbsp (30ml) butter 3 cloves garlic, skin on, lightly smashed 2 sprigs rosemary Oil, for deep-frying SERVES 2 Combine vinegar, onion and garlic in a pot and simmer for 8-10 minutes. Transfer to the jug of a blender and

M A S T E R C H E F AT H O M E mix in egg yolks, one at a time, making sure it’s smooth before next addition. Add butter in a thin, slow stream while motor is running, and process until sauce thickens. Season and stir through parsley. Set aside (keep warm in a bain-marie). Parboil potatoes in salted water for 5-8 minutes. Cool on a baking tray. Fill a large pot halfway with oil and heat on high. Deep-fry potatoes in batches for 8-10

minutes (they should not colour). Season steak on both sides. Heat a cast-iron or heavy-bottomed pan over high heat until smoking hot. Add oil, butter and aromatics to pan and sear steak about 4-5 minutes per side (for medium-rare). Rest for 10-12 minutes before slicing. Refry potatoes just before serving for 5 minutes until golden. Season. Serve sliced steak with béarnaise sauce and fries.

PAIR WITH KAAPZICHT SHIRAZ A juicy Shiraz with mulberry notes and hints of oak.

Make it like a chef: DID YOU KNOW? Wagyu (pronounced ‘wag-you’) is one of the most sought-after meats in the world. What makes it so special is its copious marbling (the small flecks of fat between muscle tissue). When heated, the fat melts into the meat like butter, resulting in a rich, luxurious piece of steak.

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 Why triple-cook? Parboiling ensures that the inside stays soft and fluffy, the first fry seals in that fluffiness and starts the crisping, while the last fry crisps it up perfectly.

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M A S T E R C H E F AT H O M E

SALMON TARTARE WITH CRISPY SKIN A harmony of Asian flavours with buttery salmon, creamy avo and a zesty sauce. 3 (500-600g) salmon fillets, skin on Canola oil, for deep-frying Micro herbs, for serving

Marinade: ¼ cup (60ml) ponzu sauce (citrus soy) 2 Tbsp (30ml) mirin 1 tsp (5ml) sesame oil 1 tsp (5ml) chilli oil

1 tsp (5ml) honey 1-2cm knob fresh ginger, grated 1 Tbsp (15ml) Korean gochujang paste (fermented chilli, rice and soybeans) Juice (60ml) and grated peel of 1 lemon Salt and milled pepper

Purée: 1 avocado, peeled and cut into chunks Handful coriander Juice (60ml) of 1 lemon SERVES 4-6 Remove skin from fish (start by pulling up the skin on the corner of the tail and sliding a sharp knife in at a 45° angle). Pat skin dry between two pieces of paper towel. Set aside. Cut salmon into 1-2cm cubes and combine with marinade ingredients. Season. Marinate in the

fridge for at least 30-40 minutes, then remove and bring to room temperature. Heat oil in a pot and deep-fry salmon skin until crispy, about 5-8 minutes. Drain on paper towel and set aside. Combine purée ingredients in a blender and blitz until smooth. Season. Spoon avo purée onto plates and top with 2-3 Tbsp salmon tartare (use a mould for a perfect round). Top with shards of crispy skin and garnish with micro herbs to serve.

Make it like a chef:

 Use fresh salmon for tartare, as frozen fish will have a slightly different texture.  Serve at room temperature, not cold from the fridge. The colder the food, the less flavour you taste.

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CARAMELISED WHITE CHOCOLATE MOUSSE You read that right – you can turn white chocolate into caramel! The sweetness pairs perfectly with the tartness of granadilla. Granadilla curd: 1 tub (240g) granadilla pulp ¼ cup (50g) sugar Juice (60ml) and grated peel of 1 lemon 4 egg yolks, whisked 1/ cup (80g) butter ³ Vanilla crumble: ½ cup (125g) cold butter, cubed 1 cup (150g) cake flour ½ cup (100g) sugar Seeds of ½ vanilla pod or 2 tsp vanilla extract Mousse: 300g white chocolate, chopped 2 Tbsp (30ml) canola oil ¼ cup (60ml) cream + 1½ cups (375ml), for whipping 4 egg yolks, whisked 2 gelatine leaves, soaked in cold water for 5-10 minutes Seeds of ½ vanilla pod or 1 tsp vanilla extract

Fresh granadilla, for serving

PRICES AVAILABLE IN STORE

SERVES 8-10 Heat granadilla pulp, sugar, lemon juice and peel in a pot over medium heat, stirring until sugar dissolves. Remove from heat and add to egg yolks in a thin stream, whisking vigorously pnpfreshliving.com

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to prevent eggs scrambling. Return mixture to heat, stirring for 10-15 minutes until thickened. Stir in butter, remove from heat and cool. Preheat oven to 180°C. Grease a baking tray. Mix butter into flour with your hands until it resembles coarse breadcrumbs. Mix in the remaining crumble ingredients. Spread onto baking tray and bake for 15-20 minutes until golden. Remove from oven and reduce heat to 150°C. Toss chocolate chunks in oil and spread in a single layer on a baking tray. Bake chocolate for 40-50 minutes, stirring every 10 minutes, until it becomes golden and caramelised. (If lumpy, blitz to get it smooth again.) Heat caramelised chocolate and ¼ cup cream in a pot over low heat, stirring until well combined. Remove and cool before adding egg yolks. Return to heat and stir until thickened, about 5-8 minutes. Remove and cool slightly before

PAIR WITH SIMONSIG KAAPSE VONKEL SATIN NECTAR A Demi-sec Cap Classique with aromas of peaches and tropical fruits that gives it a sweet finish.

Make it like a chef:

stirring in gelatine until dissolved. Add vanilla and cool completely. Whisk remaining cream to medium peaks and fold through mousse. Set in fridge for 1 hour. Smear curd on serving plates, add some fresh granadilla and sprinkle with crumble. Top with mousse and serve with an extra dollop of fresh granadilla.

 Use vanilla extract or paste (made from the seeds in vanilla pods). This is the ‘real deal’, with natural sweetness and a much punchier flavour.  Swap the tub of granadilla pulp for 4-5 of the fresh fruit. The intense flavour is more tart, so you can omit the lemon juice in the recipe.

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Introducing The Provenance of a Delicious Brew, Unmatched in Taste & Variety Dilmah is much more than a brand of tea, it is an uncompromising promise of quality. Merrill J. Fernando, an artisan teamaker who is driven by his passion for tea and a desire to share the luxury and natural goodness in Ceylon tea, is the same teamaker behind the world’s best tea. Decades of an extraordinary love for tea gave Dilmah the unquenchable spirit it has today. “I devoted my life to tea, and built our family business on a commitment to quality and integrity. 70 years since I had resolved to do so, I offer you Ceylon’s Finest Tea, each tea handpicked for quality and made with integrity. Do try it!” Merrill J. Fernando, Founder of Dilmah

100% Pure Ceylon Tea & Natural Infusions Our tea is packed fresh and unblended to preserve natural antioxidant goodness in every cup! Earnings from Dilmah Tea fund our mission to serve humanity. We are carbon neutral and your every sip of our tea brings us closer to our goal of zero emissions across all our operations by 2030. We are planting mangroves, conserving biodiversity, researching and protecting vulnerable ecosystems and species, promoting eco-innovation and planting Nature corridors in our tea gardens, to make sure that Dilmah continues to be kind to people and nature. dilmahconservation.org mjffoundation.org DilmahTeaSouthAfrica dilmahsa dilmahteasa dilmahrealtea

dilmahtea.co.za

C HC OH C OCCE N S TA RR AS L

CHOCOLATE. Need we say more? Devil’s food chocolate cake with ganache frosting. Recipe on page 86

Whether it takes the starring role in a cake, gets drizzled over dessert or simply enjoyed as is, chocolate makes life so much better. We’ve whipped up all things deliciously, wickedly chocolate. Now all you need to do is go ahead and indulge! PHOTOS: TOBY MURPHY RECIPES AND STYLING: LIEZL VERMEULEN FOOD ASSISTANT: ELIZMA VOIGT

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CHOC CENTRAL

DEVIL’S FOOD CHOCOLATE CAKE WITH GANACHE FROSTING

½ cup (125ml) canola oil 1 tub (250g) sour cream (or buttermilk)

The sinful counterpart to angel food cake, this dark, rich tower of chocolate is perfect for a special occasion. Simply sandwich layers of cake with ganache. Ice the outside too, if you like, with basic buttercream icing.

Ganache frosting: 2 cups (500ml) cream 400g good-quality dark (60-70%) chocolate, chopped Buttercream icing (optional): 1 cup (250g) butter, softened ½ cup (60g) cocoa powder, sifted 2 cups (260g) icing sugar, sifted Berries and chocolate balls, for decorating SERVES 12-16

This recipe is for 1 cake which is sliced in half. For an impressive multi-layer cake like we made, make the recipe twice or thrice (do not simply double or triple the ingredients). Cake: 1 cup (250ml) hot milk 2 Tbsp (30ml) coffee granules 2 cups (300g) cake flour 1 cup (125g) cocoa powder (non-alkalised organic or natural, see Cook’s Note) 2 tsp (10ml) bicarbonate of soda 1 tsp (5ml) baking powder 1 tsp (5ml) fine salt 1 cup (250g) butter, at room temperature 2½ cups (500g) brown sugar 3 eggs + 1 egg yolk

Preheat oven to 180°C. Line an 18-20cm cake tin with baking paper. Whisk hot milk into coffee granules and set aside to cool. Sift together flour, cocoa powder, bicarb and baking powder. Add salt. Cream butter and sugar together using an electric mixer, until pale and sugar has almost dissolved, about 10 minutes. Mix in eggs one by one, making sure each is incorporated before adding the next, then add the extra yolk. Stir in oil, cooled milkcoffee mixture and sour cream. Fold wet ingredients into dry ingredients. Pour batter into cake tin and bake for 35-40 minutes (be careful that it does not dry out). Cool cake completely, then slice in half.

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Repeat baking, making one or two more cakes, which are sliced in half to get four or six layers. To make ganache frosting, heat cream until hot (not quite steaming) and pour over chopped chocolate in a bowl. Whisk until completely melted, then cool until thickened (pop it in the fridge for 5-8 minutes to save time). Spread ganache frosting between cake layers and sandwich. To make buttercream icing, if using, whisk butter until smooth, then add cocoa and icing sugar a cup at a time until incorporated. Cover entire cake with icing and decorate with berries and choc balls. COOK’S NOTE: Dutch-process or alkalised cocoa powder counteracts the effect of bicarb when baking. For a well-risen cake, rather use natural or organic cocoa powder.

TRIPLE CHOC MOUSSE CAKE Coffee enhances the moreish taste of this super-impressive ombre-effect fridge cake. It takes a bit of time, effort and concentration, but it’s totally worth it. Base: 300g chocolate cookies, crushed (we used Oreos, with the icing removed) ½ cup (125g) butter, melted

Mousse filling: 31/5 cups (800ml) cream, chilled ¼ cup (60ml) castor sugar Seeds of 1 vanilla pod or 2 tsp (10ml) vanilla extract 300g milk chocolate, chopped 300g dark (70-80%) chocolate, chopped 14g gelatine powder (combined with 3 Tbsp water to sponge) ¼ cup (60ml) strong coffee, cooled to lukewarm Ganache topping: ³ cup (80ml) cream 200g white chocolate, chopped

SERVES 8-10 Line a 20-23cm loosebottomed cake tin with baking paper. Blitz cookies until fine, add melted butter and stir to combine. Press into cake tin to form a base. Whisk cream, castor sugar and vanilla to stiff-peak stage. Divide mixture between two bowls and chill in the fridge. Melt dark chocolate in a glass bowl over a pot of boiling water until smooth. (This is the best way to melt chocolate as the heat is more even than in a microwave.) Set aside. Add sponged gelatine to lukewarm coffee. Microwave for 20-30 seconds, or heat in a pot over low heat, just until gelatine melts – don’t let it get too hot. Halve gelatine-coffee mixture.

Whisk one half of mixture vigorously into melted dark chocolate, then immediately whisk into one bowl of chilled cream until smooth. Spoon over cookie base in cake tin and chill for 20 minutes. Repeat process with remaining gelatinecoffee mixture, milk chocolate (melted) and chilled cream, spooning mixture on top of semiset dark chocolate layer. Chill mousse cake for 3-4 hours, or overnight for best results. For ganache, heat cream until hot (not quite steaming). Pour over white chocolate in a bowl and whisk until melted. Set aside to cool to room temperature. Pour cooled ganache onto cake, spreading over the entire surface. (Work quickly, as the cold cake can make the ganache set quicker.) Chill cake for 30 minutes. Run a warm cloth around outside of cake tin, then run a hot knife inside around the rim to loosen cake. Remove from tin and slice with a lukewarm knife (wipe blade clean between every cut for perfect slices). COOK’S NOTES: Feeling intimidated by all the steps? Simply use one kind of chocolate – milk or dark– and make a single-layer mousse filling. This way you don’t need to divide chocolate, gelatine and cream to create the layers.

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C H O C S TA R S

Triple

choc

mousse

cake

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CHOC S CT EA NR TS RAL

Take it from home baker to master chef! CHOCOLATE STRIPE CAKE Slicing into this cake with its vertical layers is sure to elicit a few “oohs” and “aahs”. The secret? It’s a Swiss roll standing on its side. Icing: ½ cup (125g) butter, softened ¼ cup (30g) cocoa powder, sifted 1 cup (130g) icing sugar, sifted Ganache filling: ½ cup (125ml) cream 300g good-quality dark (60-70%) chocolate, chopped

¼ cup (50g) plain flour ½ cup (60g) cocoa powder Pinch of salt Strawberries and mint leaves, for serving MAKES A 12CM-HIGH CAKE (SERVES 6) Whisk butter for icing to soften, then add cocoa and icing sugar and whisk until light and fluffy. Set aside. Heat cream for ganache and pour over chocolate in a bowl. Whisk until smooth and set aside in a cool place (not the fridge).

Preheat oven to 180°C. Line a shallow 35x25cm baking tray with paper. Whisk egg yolks and ¾ cup (165g) castor sugar in a stand mixer until ribbon stage (about 10 minutes on high speed). Sift flour, cocoa and salt into cake batter and fold through gently using a metal spoon. (Be sure to incorporate flour stuck on the bottom of bowl). Whisk egg whites in

a separate bowl, dusting with remaining ¼ cup (55g) castor sugar. Whisk until stiff peak stage. Fold into cake batter. Spoon into baking tray and bake for 13-15 minutes until risen and baked completely. Sprinkle a tea towel with castor sugar. Unmould cake and place on tea towel. Cut in half lengthwise. Roll up cake lengthwise in tea towel, starting

from the short end of the rectangle, to create a coil shape. Allow to stand, spiral-side up, to set the shape. Unroll and spread with ganache filling. Roll up one cake half into a coil, then roll the other cake half around the first cake coil. Cover outside with icing (adding mirror glaze if you like, see opposite). Top with berries and mint, and serve.

Cake: 8 eggs, separated 1 cup (220g) castor sugar + extra for dusting

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MIRROR GLAZE Local food blogger Katelyn Williams perfected this technique and inspired us to try our hand at a shiny coating! Have your iced cake ready to glaze on a wire rack – it must be done as soon as the glaze mixture is made. 14g gelatine powder 1½ cups (300g) white sugar 1 cup + 2 Tbsp (240g) condensed milk ¾ cup (180ml) water 1¾ slabs (175g) white chocolate, broken into pieces 1 tsp (5ml) vanilla extract Sponge gelatine in ¼ cup water. Combine sugar, condensed milk and water in a saucepan until hot, but not boiling. Remove from heat, stir in gelatine and whisk to dissolve. Add chocolate, mixing to combine. Transfer mixture to a bowl. Place bowl in a larger bowl of ice water (be careful not to let water come up sides and spill into mixture). Stir to cool, until it has thickened slightly to ribbon stage. Pour glaze over cake, allowing excess glaze to drip off. Chill for 10 minutes, then repeat with leftover glaze for a perfect finish. Chill cake until serving.

PLANT-BASED CHOCOLATE CRINKLE COOKIES No one will guess these treats are dairy-free. And we promise they don’t taste healthy! 1/

³ cup (80ml) oat milk (or non-dairy milk of choice) 1 Tbsp (15ml) ground flaxseeds 3 Tbsp (45ml) coconut oil 1 cup (200g) brown sugar 1 tsp (5ml) vanilla extract

½ cup (100g) cake flour ½ cup (125ml) cocoa powder 1 tsp (5ml) baking powder ½ tsp (3ml) fine salt ¼ cup (60ml) choc chips ½ cup (60g) icing sugar, sifted, for dusting MAKES 18 COOKIES Combine milk and flaxseed powder, stir to combine and set aside to thicken slightly. Combine oil, sugar and vanilla with milk mixture. Sift together dry

ingredients, then fold in wet mixture. Shape into 18 balls. Chill in the fridge until firm, about 30 minutes. Preheat oven to 180°C and line two baking trays with baking paper. Roll cookies in icing sugar and place on baking trays 5cm apart (they will melt and flatten in the oven). Bake for 10-12 minutes. Cool in trays until hardened, then cool completely on wire rack. Store in an airtight jar for up to a week.

Plant-based treat

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WHITE CHOC RASPBERRY BLONDIES The white chocolate version of a brownie, just as dense and delish – with the characteristic crackle top. 8 eggs 2½ cups (500g) brown sugar

1 3/5 cups (400g) butter 400g white chocolate, chopped 1 tsp (5ml) vanilla extract ½ tsp (3ml) fine salt 3 cups (450g) cake flour 2 punnets (200g) fresh raspberries

MAKES 20 Preheat oven to 160°C. Cream eggs and sugar together until fluffy. Melt butter and 300g chopped chocolate in a glass bowl over a pot of boiling water until

smooth. Remove from heat and cool slightly. Stir chocolate mixture into creamed eggs, and add vanilla and salt. Fold through flour and mix until smooth. Fold through berries and leftover chocolate.

Pour mixture into a 20cm oven tray and bake for 30-25 minutes, until crisp on top but still slightly gooey in the centre. Cool completely in tray. Slice into squares and serve.

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C H O C S TA R S

PEANUT BUTTER MILLIONAIRE’S SHORTBREAD The classic cookie made a little easier with a 3-ingredient base, cheat’s caramel and a whole lot of PB! Base: 2 cups (560g) peanut butter 2 cups (200g) brown sugar 2 eggs Caramel: 1 cup + 2 Tbsp (240g) condensed milk ¾ cup (210g) smooth peanut butter

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½ cup (125ml) cream 1 Tbsp (15ml) brown sugar ½ tsp (3ml) salt flakes Topping: ³ cup (80ml) cream 150g dark chocolate, chopped

MAKES 16 SLICES Preheat oven to 170°C. Line a 23cm loosebottomed cake tin (or 20cm square tray) with baking paper. Mix base ingredients together and press into cake tin.

Bake for 15-18 minutes until golden. Combine caramel ingredients in a pot on medium heat, stirring until smooth. Simmer for 8-10 minutes until darkened. Pour over baked base and set aside to firm up. Heat cream to steaminghot but not boiling. Pour over chocolate in a bowl, stirring to melt and create a smooth mixture. Pour over caramel and chill in fridge for at least 20-30 minutes until set. Slice and serve.

TRY THIS PnP LIVE WELL PEANUT BUTTER

This spread has no added sugar or salt and is a natural source of healthy fats. It tastes great and is good for you too.

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CHOC S CT EA NR TS RAL

DARK CHOC NUT CINNABUNS WITH CHEAT’S SALTED CARAMEL SAUCE As seen on our cover, you can add chocolate to the sauce if you like. And to save time, use store-bought dough. Dough: 3 cups (750g) all-purpose flour 1 sachet (10g) instant yeast ¼ cup (50g) castor sugar 1 tsp (5ml) salt 1 cup (250ml) milk, warmed + extra cold milk for glazing ½ cup (125g) butter, melted 1 egg + 1 egg yolk Filling: 1 cup (250ml) choc hazelnut spread 100g nuts (we used almonds and hazelnuts) + extra for topping 200g dark chocolate, finely chopped 1 can (385g) condensed milk Sauce: 1 cup (200g) condensed milk ½ cup (125ml) cream 1 Tbsp (15ml) brown sugar ½ tsp (3ml) salt flakes MAKES 9

Cover star

Add dry ingredients for dough to the bowl of a stand mixer. Add milk and butter in a gradual stream while paddle is running until a soft dough forms. Add eggs and mix well. Knead dough for 8-10 minutes until smooth and it springs back when poked. Cover and leave to

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proof for 1 hour or until doubled in size. Knock down, folding dough over itself to remove air pockets. Roll out flat, into a 50x35cm rectangle. Coat with choc spread and sprinkle with nuts and dark chocolate bits, leaving a 2cm border uncovered on one of the long edges.

Roll up into a log, using the uncovered dough edge to seal it closed. Slice log into 8cm pieces, creating 9 buns. Place buns cut-side facing up in a deep, 35x25cm baking tray lined with baking paper. Cover and proof for another 30 minutes until risen and puffy. Preheat oven to 180°C.

Glaze buns with a little milk and bake for 30-35 minutes. Combine sauce ingredients in a pot over medium-high heat. (Add 100g dark chocolate if you like.) Whisk while cooking for 4-5 minutes. Pour sauce over buns while both are still hot. Cool and serve.

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CHOC S CT EA NR TS RAL

CHOCOLATE RICE KRISPIE ICE-CREAM SANDWICH Two childhood favourites that kids and grown-ups will enjoy making and eating together! 4 cups (1L) puffed rice cereal ½ bag (100g) white marshmallows 2 Tbsp (30ml) butter 200g milk chocolate 1.5L tub choc brownie ice cream MAKES 8

TRY THIS Melt chocolate in a glass bowl over a pot of boiling water (or for 30-second intervals in the microwave) until smooth. Melt marshmallows and butter in a pot for 1-2 minutes (or in a large bowl in the microwave for 2-3 minutes, stirring every minute). Add puffed rice and melted chocolate to melted marshmallow and stir vigorously to combine before marshmallow cools.

Press mixture into cookie cutters to shape it into 16 rounds and place on a lined baking tray. (Or spread a 3cm- thick layer of mixture over the base of the baking tray and cut into rounds later, just before serving.) Set in fridge for about 10 minutes until firm. Place a scoop of ice cream on a cookie and sandwich closed with another cookie. Repeat with the rest of the cookies and serve immediately.

INDULGE 85% DARK CHOCOLATE (100G)

Indulge Belgian chocolate adds a smooth, rich taste to your desserts. Choose from bittersweet dark chocolate, go a tad sweeter with milk chocolate, or add extra flavour with salted caramel, hazelnut or cherry flavoured milk chocolate.

Kid’s DIY

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Traditionally made with a jam layer on the base, we’ve upped the yum factor with a layer of ganache instead. Serve with whipped cream or ice cream, if you like. 1 packet (400g) defosted shortcrust pastry 200g white chocolate, broken into chunks 1 tsp (5ml) cake flour 1 cup (250g) butter, softened 1 tsp (5ml) vanilla essence 1 cup (200g) brown sugar Pinch of fine salt 3 eggs 1 cup (95g) almond flour 1 tsp (5ml) caramel essence ¾ packet (75g) almond flakes SERVES 6-8 Preheat oven to 200°C. Line a greased 23cm

loose-bottomed tart tin with pastry and blind-bake for 15 minutes. Cool tart completely. Turn oven to 180°C. Melt chocolate in a glass bowl over a pot of boiling water. Add flour, whisking to create a smooth mixture. Spoon onto cooled pastry base to cover. Cream butter, vanilla, salt and sugar together until pale and fluffy, about 8-10 minutes. Add eggs one by one, whisking continuously. Fold in almond flour. Spoon mixture over chocolate base. Bake for 20 minutes. Top with almond flakes and bake for 5-10 minutes until golden. Cool in tart tin for 30 minutes, then remove and cool completely on a wire rack before serving.

C H O C S TA R S

WHITE CHOCOLATE BAKEWELL TART

Range available in Milk Chocolate with Grapes, Hazelnuts and Almonds & Dark Chocolate with Almonds, Hazelnuts and Candied Blueberries

Range available in Dark Chocolate with Hazelnuts, Dark Chocolate with Salted Caramel Pieces, Dark Chocolate with Almond Pieces and Dark chocolate with Candied Orange Peel Pieces

85-Chocolate COR 1.indd 95

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Today, 4 000 years after people in Mexico discovered that roasting and grinding cacao beans produced a delicious drink, chocolate remains an indulgent treat enjoyed worldwide. In the kitchen, usually a waft of chocolate means it’s time for dessert. And if you’re like us, that means one more opportunity for a perfect pairing

o u r S m art S h o

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Consider the flavours that have been added to a drink. Pairing whisky with chocolate is so beloved because the peat and oak used in whisky production give honey, floral or aromatic spice notes that are often reflected in chocolate. For example, the spicy, smoky flavours of Johnny Walker Black Label find an excellent partner in

96-Wine COR 1.indd 97

dark chocolate – try one with at least 70% cocoa solids for a complex, lingering mouthful. Beautifully packaged Monkey Shoulder Malt Whisky shows notes of roasted hazelnuts, which work well with whole nut or slivered almond chocolate. (For the more sweet toothed, chocolatecovered nougat works well here too!)

GET FRUITY

ON THE WINE SIDE

Fruit and chocolate is a classic combination (think Black Forest cake or a chocolatedipped strawberry). In the same way, fruitiness in drinks pairs well with fruity flavours found in chocolate. The bitter orange flavour of Campari is ideal with an orange chocolate – and if you’re making a Negroni, the sweet red vermouth will tie everything together perfectly. Malibu Caribbean rum with its refreshing coconut flavour is an excellent partner for many styles of chocolate (including rum and raisin chocolate ice cream – yum!), but it really sings with salted caramel chocolate. This combo works with dark rum too, creating notes of toffee and molasses in the mouth.

Wine and chocolate can be tricky, as most wines lack the sugar to balance out the sweetness of chocolate. Here again, matching flavour profiles is key. Look for fruity wines with some richness and smoothness on the palate. An obvious choice is the Boekenhoutskloof Chocolate Block (the name gives it away!). This Shiraz-based blend has flavours of cocoa nibs and ripe berries, and a smooth finish, so pair it with a good-quality milk chocolate or one with flavours of red fruits

such as raspberry or strawberry. For years, Thelema produced a Cabernet Sauvignon nicknamed “The Mint”, which drew its flavour from its unique soil and surrounding trees. The vineyard is being replanted but the flavours still linger in their wines, including the current awardwinning Cabernet. This combination of blackberry with hints of spearmint and a smooth finish makes it a great pairing for mint dark chocolate. Nibbling a square while you sip this wine is a match made in heaven.

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

Good-quality chocolate may cost a pretty penny, but we encourage the splurge every so often. First things first, when choosing your block of joy, make sure it’s the right one for the job, whether it’s for baking or enjoying it as is! MILK CHOCOLATE Sweeter, smoother and creamier than dark chocolate. Milk chocolate is made of cocoa beans, cocoa butter, milk solids and sugar. It melts quicker than dark chocolate because of the added fats, so when placed on the tongue it simply melts away and explodes with flavour.

CARAMELISED WHITE CHOCOLATE Highly addictive and oh-sodelicious, with a complex, nutty flavour! All it takes is good-quality white chocolate, a little oil and some patience. Drizzle over cakes, swirl through ice cream or eat it straight from the bowl. Turn to page 83 for

Diabetics and vegans can indulge too. Nova Dark Chocolate contains no sugar, gluten or dairy (and nothing artificial).

SCAN THIS QR CODE to get a stepby-step class in tempering chocolate, so you can bake like a master chef!

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WHITE CHOCOLATE The “black sheep” of the family, some argue that it’s not really chocolate as it contains no cocoa beans. We beg to differ! We love it for the blank canvas it offers to combine with fruit, spices or coffee – the combinations are endless. And because it’s so sweet, a little goes a long way! TOP TIP Store chocolate in clingwrap or an airtight container in a cool, dry area. This locks out moisture and prevents “sugar bloom” – when a quick temperature change or humidity causes a white layer of sugar crystals to form on the chocolate.

DARK CHOCOLATE Dark chocolate does not contain milk solids, which gives it its distinct dry, chalky texture. It has a bold, robust flavour that tends to have a bitter aftertaste. This makes it ideal for baking, as it can offset already sweet bakes and treats. Remember, the higher the percentage, the more bitter the chocolate. FAIR WARNING Although something might be made with dark chocolate instead of milk or white, it doesn’t make the treat inherently healthier – be sure to compare food labels.

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Inside the We chat to three contestants from this season’s show about their food journeys, favourite eats and what it’s like to be under the beady eyes of the judges

“How can these people run out of time?” Now I know how hard it is and how quickly that clock ticks!

Never mind the fancy stuff, marketing guru Onti Molloyi says her top seasoning tip is simple: just the right amount of love, care and a lovely splash of lemon. After watching every season of MasterChef to date, the 32-year-old foodie from Centurion decided she’d take her chance at nabbing the title... What was the first thing you did when you found out you were going to be a contestant on the show? I went shopping... make-up shopping. And I got some new clothes. I was like, okay, we have to be ready. You know, you have to empty your bank account for the money that’s about to come in. That’s how much faith I had in myself. What surprised you the most about being on the show versus watching it? Just how much work goes into it behind the scenes, and how many people it takes to put it all together. I also remember sitting on my couch, thinking,

What’s the biggest lesson you’ve learnt on the show? You never stop learning and you have to be open to the fact that you don’t know everything. There’s so much room for growth, irrespective of where you are in your life. What kept you going through the toughest challenges? I just thought of my family rooting for me, my two little people and my husband. There was no way I was going to risk going home – I would never hear the end of it! Crisp and clean apron or well-worn and flour-dusted? You may start with a perfectly clean apron and then a challenge is thrown at you and you’re left with a great big mess. Given an all-expenses-paid trip, where are you going? I love Italy and would go there simply to eat my way around the country. But I’ve also developed a strong interest in African cuisine and would love to visit Accra in Ghana. I’m amazed by how similar our foods are, even though we cook them differently.

GET INSPIRED

If you opened a restaurant, what would you call it? Blended. I’ve thought about this... My husband came into the marriage with a 14-year-old son and I have a 12-year-old daughter. So even when I think about cooking and blending flavours and cultures to make something beautiful, it’s a wonderful representation of my beautiful blended family.

Given an all-expensespaid trip, where are you going? To Greece, for the views – and the men!

For Cape Town entrepreneur Shawn Godfrey, MasterChef was a yet another new challenge he wanted to tackle, just like his multiple businesses..

After being retrenched, Andriette de la Harpe dusted off her baking tins and turned her side hustle into a full-time gig. The 33-year-old baker from Stellenbosch sold delicious cakes to pay her rent. After seeing how orders for her gorgeous cakes were rolling in, her friends encouraged her to enter MasterChef because... why not? What’s the big lesson you’ve learnt on the show? That I’m far more capable than I knew – I just had to push through and believe. A simple tip that makes a big difference in the kitchen? Don’t take shortcuts! You’ll pay for it later. Chocolate: dark, white, milk? Dark, baked into a brownie served with ice cream. Crisp and clean apron or well-worn and flour-dusted? Very dirty!

What got you through the toughest challenges? Laser-sharp focus and how much I missed my family – I knew I had to bring it home for them. How is what you see on TV different to behind the scenes at MasterChef? Oh, it’s so much more intense. As a viewer, you underestimate the different types of stress the contestants are under. It’s half a physical game, half a mental game, with a crazy amount of pressure. Crisp and clean apron or well-worn and flour-dusted? Crisp and clean. My apron would still be in perfectly ironed shape by the end of the challenges. If you opened a restaurant, what would you call it? Roasted, of course (after my current brand, The Roasted Dad). The headline dish would be pork belly, served with white bean mash, smoked apple purée, beetroot, candied pecan nuts and leek ash.

Baker’s essentials One can never have too many baking tools. Here are some of our pretty-as-a-picture favourites

3 1

2 4

5 7

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1. Kitchen Inspire silicone bundt mould R209; 2. PnP vanilla cake mix with icing (700g), R36.99; 3. Kitchen Inspire star cookie cutters, R125; 4. Kitchen Inspire reusable piping bag with nozzles, R189; 5. Kitchen Inspire measuring cups, R125; 6. PnP strawberry icing pre-mix, R37.49; 7. Kitchen Inspire sage bamboo & silicone whisk, pastry brush and spatula, R79.99 each; 8. PnP mini doughnut bites, R26.99; 9. Kitchen Inspire silicone muffin pan, R209; 10. PnP assorted sprinkles (blue or rainbow mix) R21.99 per packet; 11. PnP food colouring, R7.99; 12. PnP lemon, caramel or coconut essence, R7.99 each; 13. PnP edible shimmers (bronze or silver), R46.59 per packet

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

2022/03/01 13:27

Because she’s worth it! Make Mother’s Day extra special on 8 May with a delicious lunch and quick-fix autumn sipper. SMOKED HADDOCK CROQUE-MONSIEUR PnP Ambassador and 2014 MasterChef runner-up Siphokazi Mdlankomo puts her spin on this French classic, replacing the ham with smoked haddock – “one of my favourites”. Use any type of bread – brown, sourdough or rye.

2 cups (500ml) milk 4 fillets (400g) smoked haddock 3 Tbsp (45g) butter ¼ cup (60ml) cake flour Salt and milled pepper 1 cup (125g) grated cheddar cheese 1 Tbsp (15ml) wholegrain mustard 4 slices ciabatta, toasted Fresh rocket, for serving SERVES 4 Pour milk into a pot, add haddock and poach over medium heat for 5 minutes. Transfer haddock onto a plate and flake using pnpfreshliving.com

98-Get Inspired Chocolate COR 1.indd 101

a fork. Reserve the haddock-flavoured milk for later. Melt butter in another saucepan, and add flour to make a roux. Cook while stirring for 2 minutes. Gradually pour in reserved milk, whisking to avoid lumps. Cook until thickened and smooth. Season. Remove from heat, add half the cheese and stir until it has completely melted. Stir in mustard and flaked haddock. Preheat oven grill. Spoon a quarter of the mixture onto each slice of toast.

Top with remaining cheese and grill until bubbling and melted. Garnish with rocket and serve immediately.

In Siphokazi’s new cookbook, called Hearty Home Food with Sipho (Human & Rousseau), she goes back to basics, keeping things simple and budget-friendly.

BRAMBLE & TONIC

Ooh, that’s new! Bombay Bramble is a bold new gin bursting with the 100% natural flavour of freshly harvested blackberries and raspberries. Find it at selected PnP Liquor stores.

A FRUITY DRINK WITH NONE OF THE FUSS. SIMPLY POUR AND SERVE! Pour 2 tots (50ml) Bombay Bramble gin and ½ bottle (100ml) premium tonic water into a glass. Squeeze in the juice of 1 lemon wedge, add another wedge to the glass and give the mixture a swirl. MAKES 1

Fresh Living – Autumn 2022 | 101

2022/02/28 13:30

Just a click away! Get all the trusted recipes you know and love at your fingertips. Whether it’s on socials, the FL site or our tailor-made mailer, the Fresh Living team is always here to bring you triedand-tested kitchen inspiration...

Let’s get social

With new recipes daily on Facebook and Instagram, you’re sure to find the inspiration you need. Join in the conversation as we chat about food news and what’s happening in our kitchens. Don’t forget to tag your creations with #FLGrams – we love to see and share your amazing foodie creations!  Instagram: @freshliving_pnp  Twitter: @Fresh_Living Facebook: Fresh Living Magazine

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Master your meals

Become the master chef of your dreams with our how-to videos and step-by-step tutorials. The Fresh Living team is here with you every step of the way, whether you’re a first-time cook or an experienced baker. Visit pnpfreshliving.com now to get cooking!

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2022/02/28 13:32

GREEN AND DARK-SKINNED AVOS:

double the deliciousness Green and dark-skinned avocados are available in South Africa almost all year round, and the good news is that whichever colour avo you choose, they’re all equally delicious and nutritious! The buttery, creamy, green-skinned avo varieties Fuerte, Edranol, Ryan, Reed and Pinkertonare available

from March until October, and the rich, nutty, dark-skinned Hass, Maluma Hass and Lamb Hass from March until November. Remember that greenskinned avos remain green when ripe, while the darkskinned avos turn purple-black when ready to eat. Even though avocados may vary

in colour, shape and size, they are all a source of nutrients and can be included as part of a healthy eating plan. When it comes to getting creative in the kitchen, darkskinned and green-skinned avos shine equally brightly, as there’s no end to their uses in snacks, light meals, starters, main meals, desserts, bakes

HONEY ROAST AUTUMN VEG WITH AVOCADO DRESSING Serves 4 Preparation time: 20 minutes Cooking time: 30 minutes

and even sweet treats. So, no matter what you’re planning for your next meal, add an avo – green or dark – for double the deliciousness! For further information and recipes, visit avocado.co.za, like iloveavocadoSA on Facebook and follow @iloveavosSA on Instagram.

patted dry · 2 anchovy ﬁllets (optional) · 30 ml (2 tbsp) red wine vinegar · 125 ml (½ cup) avocado or olive oil · 30 ml (2 tbsp) wholegrain mustard

Method: 1. Preheat oven to 200˚C and add a drizzle of avocado or olive oil to a large baking tray. Place the vegetables on the baking tray and toss with the thyme, honey, orange juice and zest, and season well. 2. Roast until tender and slightly charred, about 25 - 30 minutes. 3. To make the Avocado Salsa Verde, combine one avocado with For the Avocado Salsa Verde the remaining ingredients in a food dressing · 2 ripe avocados, peeled and stoned processor and blend. Slice the other avocado to serve. · 2 cloves garlic, finely chopped 4. Serve the roasted vegetables · 15 g (½ punnet) flat-leaf parsley on a platter arranged with slices of plus a little extra for garnish avocado, drizzle with the Avocado · 15 g (½ punnet) mint or basil, or Salsa Verde dressing and garnish a mix of both · 30 ml (2 tbsp) capers, drained and with extra flat-leaf parsley. Ingredients: · Avocado or olive oil to drizzle · 1,5 kg autumn vegetables, such as carrots, butternut, sweet potato, baby turnips · 2 - 3 stalks fresh thyme, picked · 15 - 30 ml (2 - 3 tbsp) honey · Juice and zest of 1 orange · Salt and pepper, to taste

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2022/02/28 12:57

AT A GLANCE { RECIPE INDEX } = Vegetarian

COMPETITION & RECIPE INFO

= Diabetes friendly

STARTERS, SALADS, SOUPS AND SIDES 12 Spicy Korean cucumber and radish salad 13 Carrot, parsnip and sage soup with crispy dukkha chickpeas 16 Pickled root vegetable tart 16 Autumn roast veg salad 21 3-cheese potatoes 34 Butternut and brown rice bites 57 Root vegetable tzimmes 61 Sumac salmon fritters 61 Bobotie sausage rolls 62 Dukkha potato salad 82 Salmon tartare with crispy skin MAINS 14 Lemony lamb frikkadels on beetroot raita 15 Spiced beetroot and sweet potato hash with crispy-skinned angelfish 21 The tipsy Monte Cristo (sandwich) 22 Quiche 4 ways 26 Sticky chilli pork chops with fennel and apple slaw 27 Japanese soufflé pancakes with garlicky veg 27 One-pan sticky marmalade chicken 28 Barley nasi goreng 29 Stovetop beef lasagne 32 Persian tahdig rice 32 Coconut cashew rice with sticky chicken skewers 34 Kimchi and rice pancakes with garlicky greens 35 Baked rice with grilled peppers and feta 36 Mediterranean fried rice 36 Spicy fried basmati rice 38 Prawn poké bowl 53 Masala and coconut prawn curry 54 Herb-crusted leg of lamb with blistered peppers

60 Baked seafood paella 62 Pulled beef brisket with gyro flatbread 64 Pan-fried yellowtail with pickled fish sauce 65 Asian-spiced braised lamb shanks 66 Honey-harissa chicken bake on bulgur 80 Miso pork belly, spicy pear & apple purée and compressed potatoes 81 Wagyu steak with béarnaise sauce and triple-cooked fries 101 Smoked haddock croque-monsieur BAKING, SWEET TREATS AND DESSERTS 20 Peach crumble squares 23 Lemon and poppy seed French toast with boozy compote 67 Burnt honey apple cake 70 Cardamom & rose biscuits 70 Spiced sugar cookies 70 Date caramel hertzoggies 83 Caramelised white chocolate mousse 86 Devil’s food chocolate cake with ganache frosting 86 Triple choc mousse cake 88 Chocolate stripe cake 89 Plant-based chocolate crinkle cookies 90 White chocolate raspberry blondies 91 Peanut butter millionaire’s shortbread 92 Dark choc nut cinnabuns with cheat’s salted caramel sauce 94 Chocolate rice krispie ice-cream sandwich 95 White chocolate bakewell tart OTHER 19 Watermelon mimosa 28 Quick-pickled cucumber 63 Greek gyro flatbreads 70 Mango, jalapeño & coconut sambal 80 Burnt butter 89 Mirror glaze (cake icing)

104 | Fresh Living – Autumn 2022

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{

GIVEAWAY ENTRY DETAILS 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 9 June 2022.

GIVEAWAY RULES 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 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.

COOK’S NOTES SPONGED GELATINE: This is the first step in using gelatine. It allows the gelatine to absorb liquid, making it easier to dissolve and set without any lumps when used in a recipe. Sprinkle powdered gelatine in a bowl of cold water – about ¼ cup (60ml) – and leave to soak for 3-5 minutes. For gelatine leaves, submerge in a bowl of cold water for the same amount of time until soft and almost jelly-like. GOCHUJANG: Sweet, spicy and umami, this thick crimson paste is a fundamental ingredient in Korean cooking. It is traditionally made from red chilli flakes, fermented soybeans, glutinous rice and salt. Use in moderation to add depth and flavour to stews, soups, marinades and sauces. CURE: To “cure” or “curing” refers to the process of preserving meat, whether by salting, brining (in salt water), dry-ageing or smoking, to name a few methods. The goal is to slow down spoilage, draw out moisture or add moisture and flavour.

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2022/03/01 11:52

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106 | Fresh Living – Autumn 2022

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Issue 147 | Autumn 2022

LE T TH EM EAT CH OC OL AT E! Endless ways to enjoy chocolate – we show you how

SOUTH AFRICA’S BEST-L

RICE TO THE RESCUE Glorious weeknight meals with this affordable grain

OVED FOOD MAGAZ INE

AUTUMN 2022 ISSUE 147 R25 INCL. VAT

th Africa Season 4... Introducing MasterChef Sou chief Justine Drake on r-inedito g Livin h Check out Fres sday at 6pm from 28 Feb Thur to day M-Net, channel 101, Mon 2022/03/01 13:16

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Don’t miss a single great recipe

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PSST… Visit pnpfreshliving.com for the trusted recipes you know and love — plus exclusive online content!

Fresh Living Autumn 2022

Articles inside

Recipe index

Bottoms up

MasterChef at home

Rice & easy

Get inspired

Light relief

Season’s eatings

Feedback

Culture club

Health

Holiday brunching