Fresh Living December 2019

EDIBLE WREATHS:  Deliciously beautiful centrepieces

freshliving | pnp.co.za/freshliving

DECEMBER 2019 ISSUE 135

freshliving SOUTH AFRICA’S BEST-LOVED FOOD MAG

FREE TO SMART SHOPPERS

Your ultimate guide to festive season feasting

Let’s

ate

Swip e your Smar t Shop per card to claim

celeb

r

’Tis the

Issue 135 | December 2019

on eas

s

SOUTH AFRICA’S BEST-LOVED FOOD MAGAZINE

R29.90 (OTHER COUNTRIES: R26 EXCL. VAT)

1-Cover cor 1.indd 1

Merry Christmas

From gammon and gift ideas to festive drinks and desserts – we’ve got you covered

2019/10/23 16:32

ILLUSTRATION: PATRICK LATIMER

Every year we say it: where did the year go? When Christmas rolls around again, it seems the year slipped by in the blink of an eye – which is why we should make the most of the time we have with family and friends, and celebrate life now, because the present moment is where the magic lives.

Blessings and heaps of delicious festive wishes to you and yours at the close of 2019, whether you celebrate Christmas or not. Naturally, this issue has all the inspiration you need for your most memorable festive feast yet.

Have a beautiful holiday from the Fresh Living team.

Welcome.indd 3

2019/10/23 15:13

FEEDBACK

SAY IT, WRITE IT, share...

Your chance to share your thoughts and ideas with other Fresh Living readers

WE ASKED, THEY SAID…

WINNING LETTER

I’ve been reading Fresh Living since the first issue was launched and love cooking, so I usually stick to the recipes and just browse through the articles. But then I read the article called “Garden State” (October issue). I was so moved by Johann Scott’s story.

I’ve always found it heart-breaking that there are so many people in South Africa who don’t have food to eat. As a parent, I cannot imagine what it must feel like not being able to provide food for your children. Then there’s the issue of malnutrition and the effects it has on child development. Children not being able to concentrate at school due to hunger, just to name one.

At the hospital where I work, we often have events where we hand out soup and bread in the communities we serve and it’s opened my eyes to the amount of hunger out there. I do, however, believe if you give someone a fish, you feed them for a day. Teach someone to fish and you can enable that person to feed his family for a lifetime. As is the case with Johann’s story. Instead of moving his vegetables to an area where people don’t have access to them, he identified a relevant social issue and found a solution to make a difference in other people’s lives. How wonderful that Protek SA has approached him, got on-board and that they are launching this programme to assist people in eventually having their own food gardens. Thank you to the Fresh Living team for sharing this inspirational story. I hope that many of us will follow in Johann’s footsteps and that there will be entire communities working together to make a difference in the lives of others. All it takes is one person to have an idea and start, and support will follow. – NICOLÉ WEGE

WOW FOR WELLNESS Pnp.co.za/ livewell

LIVEWELL THIS CHRISTMAS ‘Tis the season for feasting. While we’re all for enjoying life’s pleasures, it’s ever so easy to over-indulge – and often our health pays the price. Enter Pick n Pay’s incredible Pick One Small Thing campaign, an easy and affordable way of changing your road to health by making one little change every day. Be kind to yourself and conscientious about what you eat and drink this December – visit PnP’s brilliant new online resource for all things deliciously healthy, including recipes, advice, info and inspiration to help you flourish and live your most vibrant life. Now it’s up to you to Pick One Small Thing and make a start. Pnp.co.za/livewell

SHARE WITH US Email letters@ freshlivingmagazine.co.za Instagram @freshliving_pnp Twitter @Fresh_Living

Letters COR 1.indd 6

INGREDIENTS Products and recipe ingredient availability may vary from store to store

I was halfway through the October issue and I had to stop reading to share my excitement. What a wow! This issue is the best one I’ve ever read.

I’m so grateful for the health snippets in each issue, but this one has really gone way beyond my expectations. I love the raw recipes too – that’s a huge bonus. Thank you so much for the wellness issue. This time I’m saving the whole magazine, not just a recipe or two.

– DES DUNCAN

THREE-BEAN BLISS As a student, I’m always looking for fun and easyto-make meals. I went through the September issue and absolutely loved the New Age Three-Bean

Salad. It was so light and quick to make and tastier than the ordinary three-bean salad. Best thing after a long day on campus. I found all the ingredients in-store.

Thank you for making my busy days a lot easier.

– FEZILE MATHEBULA

MY TOP CHEF I’ve been so tired from all sorts of life pains, stresses, strains and sleepless nights lately, but I wanted to take some time to express my appreciation to Fresh Living for such a great magazine with easy, cost-effective recipes.

My husband decided to surprise me the other night and called it “Mom’s night off.” He got hold of the June 2019 issue and cooked up a storm. I thought he would never pull

’Tis the season to be jolly! There’s delicious food and drinks and, of course, a few shop-till-you-drop moments. We asked FL staffers what kind of holiday shoppers they are and why.

They said…

❞

Definitely the Christmas Eve hustler, only because I enjoy being in that last-minute rush – you know, when you have to speed walk and swerve between the crowds as if you’re in one those Grand Theft Auto games.

– Jill Petersen

Your gift is in the post (I say calmly, while manically searching for something online on Christmas Eve).

– Tanya Wright.

I’m a Christmas Eve hustler turned online fundi – fastest fingers snap up the best online deals! – Kelly Smith The joys of online Christmas shopping are endless. In recent years it’s become my best friend.

– Emily Pettit

❞

ILLUSTRATION: SHUTTERSTOCK PHOTOS: SUPPLIED

LET THEM EAT FOOD

2019/10/23 15:20

FESTIVE FEAST

MERRY&

BRIGHT

PSSSSST! Place water, berries and leaves in an ice bucket. Then place a smaller container in the centre with a brick in it to weigh it down (this will create a cavity).

Freeze overnight. Unmould and use to keep your wine chilled, plus it’s a fab festive centrepiece.

Make this year’s Christmas meal your own by mixing and matching our very best roasts, sides and desserts to make up a menu that’s just right for you and your clan. Whether totally traditional, ultra-gourmet or low-fuss is your thing, you’ll find just what you’re looking for PHOTOS: DONNA LEWIS RECIPE AND STYLING: LIEZL VERMEULEN STYLIST’S ASSISTANTS: EMMA NKUNZANA AND LIZÉ BASSON

PRICES CORRECT AT THE TIME OF GOING TO PRINT BUT MAY BE SUBJECT TO CHANGE. PRODUCTS AVAILABLE AT SELECTED PNP STORES

Durbanville Hills Sparkling Rosé, R95

Food feature 1 COR 1.indd 27

CHECK IT OUT Scan this QR code on your smartphone for more festive recipe tips and tricks, plus easy how-to videos. Type “QR code” into your Facebook app search bar – or visit Pnp.co.za/Christmas-2019

2019/10/23 15:31

COOK’S NOTE Picanha steak, the sirloin cap, is tremendously flavourful as it is covered completely with fat on one side, which imparts a rich flavour. Always cook it fat-side down first to brown well and render the fat

MOROCCAN PICANHA STEAK WITH TAHINI CARROTS This is a Christmas feast that can be made over the coals.

LOW FUSS For the rub: 1 Tbsp (15ml) each cumin seeds, coriander seeds and smoked paprika ½ tsp (3ml) cinnamon Pinch each ground cloves and ginger 3 sprigs each rosemary and oregano, leaves chopped 1 large picanha steak 3 packets (200g each) rainbow baby carrots Salt and milled pepper Olive oil 1 tsp (5ml) cumin seeds, crushed 1 tsp (5ml) fennel seeds, crushed Parsley, ruby micro herbs and tahini, for serving SERVES 6-8

PAIR WITH ALVI’S DRIFT RESERVE DRIFT FUSION, R130

34-FF 2 cor 2.indd 39

Preheat oven to 180˚C. Combine rub ingredients and rub all over steak.

Brown steak fat-side down in a smoking hot pan or over coals for 4-5 minutes, then brown the other side.

Place in the oven and roast for 25-30 minutes or continue cooking over the coals to your liking.

Place carrots on a baking tray, season and add oil and spices.

Roast for 20-25 minutes, then rest for 10 minutes.

Serve sliced steak garnished with herbs and with carrots, dressed with tahini, on the side.

2019/10/24 14:28

GAMMON 101

PORK BELLY ROAST WITH STICKY GLÜHWEIN PLUMS TRADITIONAL

A European glühwein twist gives this roast a lovely finish.

1 (about 1.5kg) rolled pork belly, secured with string 2 Tbsp (30ml) salt 2 tsp (10ml) each fennel and coriander seeds, toasted 10 sprigs rosemary, leaves picked and chopped 1½ cups (375ml) beef stock 1 cup (250ml) red wine 1 star anise 2 cinnamon sticks ¼-1/3 cup (60-80ml) sugar 6 plums, halved

PREP AHEAD BOIL THE GAMMON 1 medium (1.5kg) uncooked gammon 6 cups (1.5L) ginger beer or sparkling apple juice ½ Tbsp (7ml) fennel seeds 5cm knob ginger, sliced 3 bay leaves 8 black peppercorns

SERVES 6-8

Score pork rind, rub salt into the scoring marks and rest for 30 minutes.

Preheat oven to 220˚C. Brush off excess salt and pat rind dry with kitchen paper.

Toast seeds in a dry pan for a minute, then crush with a pestle and mortar. Add chopped rosemary.

Rub mixture over pork.

Place pork on a rack in a roasting tray and roast for 50-65 minutes.

Combine stock, red wine, spices and sugar in a large saucepan.

Simmer to reduce by half.

Add plums and simmer 10-15 minutes until softened.

Serve pork with saucy plums on the side.

SERVES 8-10 Place gammon in a pot and add ginger beer or apple juice and spices, topping up with stock or water if gammon isn’t completely submerged.

Bring to the boil, then reduce to a simmer.

Simmer for 20 minutes per 500g. (Place a plate or something heavy on gammon to keep it submerged if necessary.)

Drain and cool.

Pat dry, remove any netting and pull skin off fat.

Score fat about ½ cm deep, taking care not to cut through to the meat.

Place in a roasting pan and glaze with your recipe of choice.

GLAZE AND ROAST Prepare a glaze (recipes on opposite page) and roast gammon.

34-FF 2 cor 2.indd 40

GOURMET You’re prepared to put in extra effort for that added wow factor

2019/10/23 15:34

FESTIVE FEAST

USEFUL TIP

HONEY-GLAZED GAMMON WITH PINEAPPLE SALSA

PnP GAMMON KIT PnP has perfected the classic sticky, glazed gammon recipe and packaged it in one easy kit so you can recreate it without the fuss.

TRADITIONAL Glaze: ¼ cup (60ml) butter ¼ cup (60ml) honey 1 Tbsp (15ml) Dijon mustard

ASIAN SRIRACHA AND SOY GLAZED GAMMON WITH CRISP ASIAN SALAD GOURMET Glaze: 1/3 cup (80ml) soy sauce ¼ cup (60ml) honey ¼ cup (60ml) sriracha

34-FF 2 cor 2.indd 41

3 cloves Salad: 2 packets (200g each) tasty stem broccoli, blanched 2 packets (120g each) sugar snap peas 2 spring onions, sliced lengthways 3 radishes, thinly sliced

Salsa: 1 fresh pineapple, cubed 1 red onion, finely chopped 2 tsp (10g) each fresh mint and parsley, chopped SERVES 8-10 Preheat oven to 200˚C. Heat glaze ingredients

Handful each ruby micro herbs, fresh coriander leaves and sesame seeds SERVES 8-10 Preheat oven to 200˚C. Heat glaze ingredients in a saucepan over medium heat until warm

in a saucepan over medium heat and whisk to combine.

Brush onto boiled gammon (keeping some in reserve) and roast for 20-25 minutes, glazing every 8-10 minutes.

Combine salsa ingredients.

Serve sliced gammon with salsa on the side.

and whisk to combine.

Brush liberally onto boiled gammon (keeping some in reserve) and roast for 20-25 minutes, glazing every 8-10 minutes.

Combine salad ingredients.

Slice gammon and serve with salad on the side.

2019/10/24 14:28

KIDS’ SPECIAL

Santa’s

LITTLE HELPERS Get the kids involved with these creative and oh-so-delicious sweet treats for the festive season

PLEASE NOTE All recipes suitable for kids aged 6-12

PHOTOS: TOBY MURPHY RECIPES AND STYLING: CHAD JANUARY STYLIST’S ASSISTANTS: KRISTEN SCHEEPERS AND LUKE BERGMAN

74-Kids Xmas COR 2.indd 74

2019/10/23 16:20

PUFF PASTRY CHRISTMAS TREE Serve sprinkled with nuts and dried cranberries 2 rolls (400g each) puff pastry, defrosted 3 Tbsp (45ml) castor sugar 1 tsp (5ml) ground cinnamon ½ jar (175g) chocolate/ hazelnut spread 3 Tbsp (45ml) melted butter MAKES 1 TREE Preheat oven to 180°C. Roll both sheets pastry out on a floured surface into 40 x 30cm rectangles.

Trim each pastry sheet into a large triangle and chill for 15 minutes.

(See ‘Good idea’ for excess pastry.)

Combine sugar and cinnamon and set aside.

Slather chocolate spread on one triangle and sandwich with the second triangle.

Score two lines down the centre of the triangle to create a “tree trunk” (take care not to cut all the way through).

Cut strips of pastry perpendicular to the tree trunk to resemble branches.

Twist each strip to expose the chocolate spread.

Remove the bottom strip on either side of the tree trunk to create a base.

Chill in fridge for about 15 minutes.

Brush with melted butter, sprinkle with cinnamon sugar and bake for 25-30 minutes or until golden.

Cool slightly before serving.

GOOD IDEA

ILLUSTRATIONS: SHUTTERSTOCK

Use excess pastry to cut out stars and bake at 180°C for about 12 minutes

74-Kids Xmas COR 2.indd 75

Adult supervision is required for this recipe.

2019/10/25 11:14

GIMME FIVE

OUT WITH A

Whip up these glam, yet thrifty, five-ingredient (or fewer) New Year’s Eve party meals in a jiffy, so you’ve got plenty of time for a good “kuier”!

PHOTOS: TOBY MURPHY

COOK’S NOTE

RECIPES AND STYLING: CHAD JANUARY STYLIST’S ASSISTANT: KRISTEN SCHEEPERS AND LIZÉ BASSON

We’ve excluded oil, butter and seasonings like salt and milled pepper, garlic, herbs and lemon juice from the 5 main ingredients.

Horseradish and crab dip with gluten-free baby marrow dippers. Recipes opposite

94-OAS cor 2.indd 94

2019/10/23 16:55

CROQUE-MONSIEUR SKILLET Speed things up by making the cheese sauce mixture in advance – then arrange, pour and bake just before your guests arrive.

1 150g sliced ham or salami 2 12 slices ciabatta, toasted 3 2 tubs (250ml each) store-bought cheese sauce 4 ½ cup (125ml) milk or cream Salt and milled pepper 5 2 cups (250g) grated

mozzarella 2 Tbsp (30ml) chopped parsley SERVES 6 Preheat oven to 200°C. Divide ham between toasted ciabatta to create 6 sandwiches.

Whisk together cheese sauce, milk and season.

Arrange sandwiches in a greased skillet and pour over cheese sauce.

Sprinkle with cheese and bake for 15 minutes or until golden.

Scatter with parsley and serve immediately.

Create a wonderful share table of eats for guests to help themselves. That way you can enjoy the party too 94-OAS cor 2.indd 96

2019/10/23 16:55