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AUGUST 2018 ISSUE 120
freshliving SOUTH AFRICA’S BEST-LOVED FOOD MAG
Soup yourself! Bowls of deliciousness from around the world H U N G A R I A N M E AT A N D V E G E TA B L E SOUP
GREEK LEMONY CHICKEN AND RICE SOUP
Issue 120 | August 2018
DUTCH PEA SOUP SOUTH AFRICA’S BEST-LOVED FOOD MAGAZINE
R29.90 * Swipe your Smart Shopper card to claim (OTHER COUNTRIES: R26 EXCL. VAT)
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YUM
winter recipes that won’t break the bank
Pig out…
How to cook pork belly to perfection
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FEEDBACK
ALL ABOUT YOU Your chance to share your thoughts and ideas with other Fresh Living readers FL gets to work Healthy eating is the way I’m a Grade 3 teacher at a rural school and Fresh Living magazine is the ideal tool for teaching school themes like healthy eating. The magazine is filled with fresh and healthy foods that I encourage my learners to eat. Most of the kids are not exposed to the variety of healthy foods available and only know the basic ones. The learners recently used pictures of healthy and unhealthy foods to make a food chart for a school project – it was amazing! Thank you for the healthy eating lessons for both me and the learners. – SOMAYYA SUJEE
Gearing up for winter
WE LOVE HEARING FROM YOU ONLINE! @magzd01 The joy and excitement I have when I walk into @PicknPay and see the latest issue of @Fresh_Living mag. Thanks @justine_drake and team. @ambermaekelly Stuffed bell peppers for dins. Inspired by @picknpay@freshliving_pnp #picknpay #freshliving #pnp #dinner#peppers #stuffed #simple #delish #healthy#food #foodies
FIND US
Email letters@freshlivingmagazine.co.za Instagram @freshliving_pnp Twitter @Fresh_Living
Browsing through your magazine I came across a very interesting article called ‘Winter Health Plan’ – and what an awesome read it was. My family and I have to prepare for winter in Cape Town and this was definitely a great guide to helping us gear up for the chilly season. Keep on providing us with articles that are great for the whole family. – BRANDON FOURIE
I’m a mom to two school-going boys and every month they diligently get my copy of Fresh Living on our trip to PnP. My boys cook along with me, so we make a good few recipes from the magazine. Older Fresh Living copies, however, come in handy for school projects. The articles get used for class speeches and the pictures are used for projects like show-and-tell. That’s not all. We file our favourite recipes in a folder so we can whip them up when we get a chance. Thank you Fresh Living magazine, you make homework time easier for this hard-working mom.
We asked Fresh Living staffers to share their favourite winter soup bowls.
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THEY SAID…
Old-fashioned pea and ham – the recipe we did way back in 2013 remains the best version ever. – Justine Drake My favourite is butternut soup. – Pontsho Ntobeng Roasted butternut soup with a touch of fresh cream and coriander. – Sharon McTavish
– SANDY NARAINSINGH Oops! In the June issue, we mistakenly labelled a Picanha steak as fillet steak on page 45. Thanks to our sharpwitted readers for pointing that out.
WRITE TO US: THE STAR LETTER WILL RECEIVE A R500 PICK N PAY VOUCHER!
SOMAYYA SUJEE, the writer of this month’s Star Letter, gets a PnP gift voucher worth R500. Send your letters to John Brown SA, PostNet Suite #2, Private Bag X11, Mowbray, 7705, Cape Town, or email us at letters@ freshlivingmagazine.co.za. Letters are edited and don’t necessarily represent the opinions of Fresh Living’s editorial team.
Buttery potato soup with crispy sage, bacon and parmesan. – Chad January Any soup will do – it’s the perfect excuse to carboload on crunchy sourdough. – Liezl Vermeulen
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INGREDIENTS Products and recipe ingredient availability may vary from store to store
ILLUSTRATION: SHUTTERSTOCK, PHOTO: SUPPLIED
STAR LETTER
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TURN TO PAGE…
11 Here’s to comfort... FROM PNP’S FRESH TEAM GREENGROCER’S PROMISE We guarantee greatquality 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.
PHOTO OF JUSTINE: TOBY MURPHY
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.
Each year I dread the cold, dark winter mornings (particularly my youngest child Flynn’s horror at the idea of getting up for school when ‘it’s still nighttime’), my guilty, compulsive pushing of the snooze button, the pervasive smell of wet dog (we have three!) and the never-ending search for one lost Wellington boot or woollen glove. And then suddenly we get to the August issue, traditionally the last of our winter-themed issues – a final ode to all things comforting and utterly indulgent – and I start to panic that I haven’t made all the slow-cooked, one-pot concoctions I had planned, sipped enough spicy reds or claimed sufficient duvet days. And when I paged through this issue my panic reached a new crescendo… Food editor Liezl Vermeulen has outdone herself. Stand aside butternut and minestrone – enter a global feast of deliciously different soups from around the world on page 42. Topping that, potatoes – the ultimate in cheap and cheerful comfort food – take centre stage on page 34 with gorgeously filling main course dishes you can serve with pride. Then Caroline Gardner shares her take on the ever-popular, irresistibly rich pork belly with everything from the traditional crispy rolled pork roast to a sweet-and-sticky, impress-your-guests Asian extravaganza. The list goes on... which I now realise means there’s nothing else for it – I simply have to head into the kitchen to cook each and every robust pot of fabulous deliciousness before spring arrives. Did someone say asparagus? Shhh!
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DÉCOR INSPIRATION
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JUSTINE DRAKE EDITOR, FRESH LIVING
FOLLOW ME ON Twitter @justine_drake Instagram @justinedrakecooks Facebook @JustineDrakeSA
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SPUD SPECIAL
Let’s face it – if there was ever a time to indulge in fluffy, creamy spuds, winter is it, says Liezl Vermeulen. She shares her most magnificent potato recipes
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RECIPES AND STYLING: LIEZL VERMEULEN PHOTOS: MYBURGH DU PLESSIS
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4 5
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Mash pie. Recipe on page 40
GOOD IDEA For even more decadence, swap half the milk for cream
COME AND GET ’EM Notice a few unusuallooking potatoes in stores recently? Here’s the lowdown on all the new speciality spuds available: 1. RADIANT REDS (FLAMENCO): A redskinned potato with white flesh, a soft texture and a creamy, sweet taste.
They are perfect for roasting and baking – plus they make deliciously crispy chips. 2. CHOPIN: These spuds have a lovely nutty, buttery flavour and are great for boiling or steaming. 3. BIKINI: Marbled with pink and yellow skin, these versatile beauties can be
roasted, baked, boiled or mashed – what a treat! 4. CHALLENGER: This variety, with its fabulously fluffy texture, is the perfect partner to curries and stews as it’ll soak up all the flavourpacked sauce. 5. TRIO PACKETS: These packs contain Magenta
Love (pale pink flesh) and Double Fun (purple flesh marbled with yellow streaks) – both are high in antioxidants. They are great for roasting or baking and suitable for mash, although colour might be affected slightly. The pack also contains Chopin potatoes.
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RIPE STUFF
AROUND THE WORLD IN A
SOUP BOWL Broaden your horizons and try one of Liezl Vermeulen’s soups from around the globe that will certainly warm and delight RECIPES AND STYLING: LIEZL VERMEULEN PHOTOS: MICHAEL LE GRANGE
Salmorejo
SPANISH TOMATO BREAD SOUP
Recipe on page 48
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AROUND THE WORLD
A vgolemono
GREEK LEMONY CHICKEN AND RICE SOUP
Using egg as a thickener adds a deliciously creamy finish to this lemony delight. 1 large onion, sliced 3 cloves garlic, chopped 2 bay leaves 3 (about 700g) chicken breasts on the bone 7 cups (1.75L) chicken or vegetable stock or water
½ cup (125ml) risoni (pasta rice) Salt and milled pepper 3 eggs Juice (60ml) of 1 lemon Handful each fresh parsley and dill, chopped Pita bread,for serving SERVES 4 Add onion, garlic, bay leaves, chicken breasts and stock or water to a pot. Bring to the boil. Reduce heat, cover and simmer for 30 minutes. Remove chicken, shred and return to pot
(discard skin and bones). Add risoni and seasoning and cook for 10 minutes on a low heat. Whisk eggs until foamy (preferably with an electric beater) for about 2-3 minutes. Add lemon juice to egg while whisking. Temper egg by adding 2 cups of hot stock in a thin stream (this method heats up the egg mixture a little without cooking it). Add egg mixture to pot and stir in herbs. Cook for about 2 minutes to allow egg to thicken. Serve with pita bread.
GOOD IDEA For a gluten-free option, swap risoni for arborio or risotto rice
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“ Ultimately, online life can teach kids a crucial lesson: be yourself.”
TECH, TEENS & TROUBLE
PARENTING IN THE DIGITAL AGE Got a kid with a smartphone? Catriona Ross shares guidelines on how you can help them stay safe online and avoid the risks
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You can’t help wondering what they’re really doing, curled up in a corner, tapping their devices. Is that new online friend actually a creepy old guy with a false profile? Is your daughter considering WhatsApping her first boyfriend a nude photo? Is your son grumpy because nobody ‘liked’ his latest Facebook post? Our digital-native children are growing up in an increasingly online world, a place of speed, splendour, global connectivity – and potential danger. Tech companies are constantly devising strategies to claim teens’ time for advertising revenue and a future customer base. Therefore, parents and kids alike need to be savvy to avoid the dark side of life online.
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SOUNDBITE
RISKY BUSINESS “My daughter regulated herself in terms of Facebook and Instagram,” says a Cape Town parent of a 16-year-old. “She said it was all fake and didn’t make her feel good about herself. Other friends’ kids developed eating disorders around the pressure to look good; the number of likes they got affected their self-esteem. Apparently a way of bullying often used is to crop someone out of the photo. The best advice is to avoid cellphones for as long as possible.” But smartphones come, and feed into teenage issues.
“Don’t post anything you wouldn’t put on a massive billboard in your neighbourhood, displaying your name, your school’s name and a huge photo of your face.” “The number one anxiety in adolescence is fear of rejection by their peers,” says Lance Heath, a Cape Town clinical psychologist and school counsellor. Of course, adolescents’ issues predate the digital age – depression, anxiety, stress and academic overload, inexperience and limited perspective, body image issues, risky yet age-appropriate experimentation – but technology may have exacerbated some of them, he believes. “There’s evidence to suggest that screen time
correlates with increased anxiety, and that various games and social media sites affect dopamine levels in ways reminiscent of behavioural addictions such as gambling and sex addiction.” Pre-teen access to online pornography is another concern. Finally, “parents who are out of their depth regarding technology also undermine the teenager’s sense of security and confidence, often making the transition towards independence even more scary and fraught with difficulty.’
What are the risks? Emma Sadleir, social media law expert and co-author (with Lizzie Harrison) of the book Selfies, Sexts and Smartphones: A Teenager’s Online Survival Guide, lists the top three risks that keep her up at night.
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SEXTING
Sending an erotic photo of oneself to another person is illegal for minors, and rarely stays private, says Sadleir. Even if you are under 18 and you create content that is deemed to be “sexually explicit, you are guilty of creating child pornography.”
2
CYBERBULLYING
3
ONLINE PREDATORS
PHOTOS: GALLO /GETTY IMAGES
Tell a trusted person, report it, take screenshots of the evidence, record as many details as possible about the person, and then block them. Teens (with or without a parent) can also get a protection order from the magistrates court.
Advise your kids not to add a friend on social media unless they know the person in real life. Beware of gaming, where people can easily hide behind aliases. Use strong passwords and select private Instagram, Snapchat and Facebook account settings (i.e. ‘Just Friends’, not ‘Everyone’).
STAY ON TOP OF IT Keep communication open so you’re able to discuss these issues with your kids without alienating them. For one parent, talking to her teenager while they’re driving works. “It feels less confrontational,” she says. “Ideally, communication and relationships will be healthy enough for adolescents to tell their parents when things are going seriously awry,” says Heath. Warning signs include exhaustion because their online activity is coming at the expense of sleep; drastic changes in academic results; deterioration of healthy relationships; tearfulness and sudden changes in attitude towards school, hobbies and extramurals. “One needs to be able to trust teenagers to be responsible for their own use and have a say in determining how much use is right for them,” says Heath. “But trust needs to be earned over time. Parents also have rights and their feelings need to be respected too.” Consider instituting general rules for technology that apply to the whole family, such as ‘all mobiles sleep in the kitchen at night’. Encourage your kids to be kind online, advises social media law expert Emma Sadleir, and not to beat themselves up for every mistake. Ultimately, online life can teach them a crucial lesson: be yourself.
THE INTERNET NEVER FORGETS... Teens need to know that anything they quick-fire post or message becomes public and permanent. Consider the following: If you send something to someone, that person becomes a risk to your content and you. Will you still be BFFs in five years? Don’t post anything you wouldn’t put on a massive billboard in your neighbourhood. Don’t let content exist that you wouldn’t want any of the ‘6Ps’ to see (your parents, the police, a paedophile, a prospective university admissions officer, potential employer or scholarship provider, your school principal, or a phisher – someone interested in getting your personal info for dodgy reasons. Avoid insulting or bad-mouthing others online. Your child’s school has a legal right to expel them for posting inappropriate content on social media, regardless of the fact that it’s not on a site linked to the school.
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RFRESH I P E SLIVING TUFF
KITCHEN
Pork belly
BELLY
nice
It’s the stuff of wintry food fantasies: tender, juicy flesh plus that crispy crackling... Caroline Gardner shows you how to master pork belly RECIPES AND STYLING: CAROLINE GARDNER PHOTOS: DONNA LEWIS
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COOK'S NOTE Slice leftover pork and serve in soft rolls with a smear of PnP honey mustard or hot English mustard
CLASSIC ROLLED PORK BELLY Perfect crackling is worth the cooking time. 2 Tbsp (30ml) fennel seeds, toasted 1 tsp (5ml) black peppercorns + extra for seasoning
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1 tsp (5ml) salt + extra for seasoning ¼ cup (60ml) fresh thyme leaves 2 Tbsp (30ml) olive oil + extra for drizzling 1.5kg rolled pork belly 2-3 onions, peeled and halved. SERVES 4-6
Preheat oven to 220°C. Place fennel seeds, peppercorns, salt and thyme in a pestle and mortar and crush to combine. Add olive oil and mix well. Rub pork with oil mixture and place in a roasting pan.
Roast for 30 minutes, reduce heat to 160°C and roast for another hour. Remove pan from oven and arrange onions around the sides. Season with salt and drizzle with olive oil. Return to oven and roast for another hour or until pork has cooked
through and onions have softened. Allow pork to rest for about 15-20 minutes before carving. Drizzle with pan juices and serve. TIP: Brush pork belly with a delicious glaze while roasting (see page 90).
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