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STEAK MASTERCLASS All you’ll ever need to know
Issue 118 | June 2018
Rib-eye steak with classic béarnaise sauce. Recipe on page 42
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Tutti frutti Delicious winter fruit pies
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PLUS THE IMPORTANCE OF A GOOD NIGHT'S SLEEP AND HOW TO GET IT
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Issue 116 | April 2018
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Yakisoba stir-fry. Recipe on page 48
SOUTH AFRICA’S BEST
My lifesaver As a preschool teacher, I do my best to encourage my little ones to be on their best behaviour – and it wasn’t easy until I came across the sour gummy sweets recipe in the March issue. I made these yummy sweets and decided to put them in a jar and give them to my preschool kids as an incentive when they are well-behaved – and it worked! They enjoyed the sweets and so did I. Thanks for this life-saving recipe and the effort you put into creating this lovely magazine. - NOMASWAZI GUMEDE
About six months ago to the beautiful town of Swellendam. It was a much-anticipated move, however, when we
arrived here we found that the nearest PnP is an hour’s drive away. But that just meant that I get to take aroad trip at least once a month to pick up the latest Fresh Living
WE LOVE HEARING FROM YOU ONLINE!
@thisiswilmari Sundays are for baking…my teatime snacks for the week. Delicious #applecrumblemuffins… Thanks for the recipe @freshliving_pnp! #sundaybaking #muffins #applecrumble #healthytreats #yummy
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definitely miss the flavours of the East. Thank you, Fresh Living, for taking me back to those places at the turn of a page. – MARIÉ BESTER
Asian inspiration
magazine in Worcester. I almost missed the March edition, but have to commend the PnP staff for finding the last copy in store! For April’s edition, I made sure I visited a store on time. And what a delicious edition – I wasn’t disappointed. I lived and worked in Asia for three years and
I suddenly had a craving for Asian food one day and when I grabbed my monthly Fresh Living magazine at PnP, I still had no idea what the theme was. It was only when I had a bit of quiet time that I saw the words ‘Asian inspiration’ on the cover! I was so excited to whip up my first dish. Thank you Fresh Living magazine for helping me prepare dishes I would normally never try out! – YOLANDI KNOETZE
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THEY SAID…
“Sipping a glass of red wine in front of a crackling fire.” – Robyn MacLarty “Sofa time with my husband, puppy and cat – bliss!” – Natalie Wilson “Snuggling in pyjamas a little later than usual over weekends.” – Liezl Vermeulen “The annual quest to finding the best flaky pie in Cape Town.” – Cassidy Nydahl “Having an excuse to wear my new Hunter boots without looking insane.” – Emily Pettit-Coetzee
WRITE TO US: THE STAR LETTER WILL RECEIVE A R500 PICK N PAY VOUCHER! NOMASWAZI GUMEDE, 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.
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With cooler weather in full swing, we asked Fresh Living staffers to share some of their favourite wintertime comforts. . .
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INGREDIENTS Products and recipe ingredient availability may vary from store to store
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TURN TO PAGE…
Exploring SA’s favourites PNP PROMISE SWITCH ‘N’ SAVE! Switch to PnP-branded products and get fantastic quality for up to 20% less than leading brands. FROM FARM TO FORK PnP is dedicated to ensuring customers get the best locally sourced meat available. Topquality and safe meat products are sourced from reliable suppliers adhering to strict procedures. SUSTAINABLE FISH PnP is committed to stocking only sustainably sourced seafood.
PHOTO OF JUSTINE: TOBY MURPHY
THE QUALITY PLEDGE If you are not 100% happy with any product sold at PnP, you can return it with your till slip and get an exchange or full refund. WASTE NOT Pick n Pay’s War on Waste aims to reduce energy use, carbon emissions and food waste sent to landfill. BRAND MATCH Don’t pay more – get a coupon on your till slip if you buy a qualifying branded product that is cheaper at a competitor store (Ts&Cs apply).
Chicken is undoubtedly the most popular animal product in South Africa. Not entirely surprising given that it’s affordable (relative to red meat anyway), it’s super-versatile and, of course, nutritious. Given these rather compelling facts we decided to tackle the bird – from beak to bottom, as it were – so you can maximise every delicious morsel in entirely new ways. Have a look on page 32. Equally adored by red-blooded South Africans (although not eaten quite as much) is steak – in just about any shape or form. So if you want to earn a few brownie points this Father’s Day, turn to page 39 where you’ll discover the ins and outs of preparing and cooking all manner of steaks to perfection, what to serve on the side, plus a host of other things you probably didn’t realise you needed to know. We also celebrate the juiciest winter citrus on page 17 – there are more varieties in store than we even knew existed. That’s not all: we get creative with a packet of brown onion soup (another South African staple) on page 26, and bake up a veritable storm of fruity winter pies on page 89. Last but not least, green thumbs won’t want to miss our winter gardening special on page 79. Feeling inspired? Ready, set, cook!
39
37 79
PLANT POWER
JUSTINE DRAKE EDITOR, FRESH LIVING
FOLLOW ME ON Twitter @justine_drake Instagram @justinedrakecooks Facebook @JustineDrakeSA
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RIPE STUFF
‘Tis the season for juicy citrus and all things zesty. Liezl Vermeulen shares a few of her favourite ways with these zippy fruits PHOTOS: MYBURGH DU PLESSIS RECIPES AND STYLING: LIEZL VERMEULEN
THE MAIN
e z e ue q s
ALSO IN SEASON Apples, avocados, broad beans, Brussels sprouts, dates, fennel, parsley, parsnips, papayas, pears, pineapples, pumpkins, radishes, rosemary, sage, thyme and turnips
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RIPE STUFF
IN STORES NOW! Look out for easy-to-peel, virtually seedless mandarins at selected PnP stores... You’ll love their intense flavour!
Mandarin-topped chocolate meringue nests
STYLIST’S ASSISTANT: KELETSO MOTAU
If you’re making the meringues in advance, keep them crisp in an airtight container.
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Melt 1 slab (100g) dark chocolate over a double boiler (a glass bowl over a pot simmering water), then cool slightly. Whisk 3 egg whites with a pinch salt to medium peaks. Whisk in 1/³ cup (80g) castor sugar, a teaspoon at a time. Whisk until sugar is dissolved. Add ¼ chocolate and gently stir through meringue. Fold through remaining chocolate. Place spoonfuls of meringue on a baking tray and make a hollow in the centre of each one. Bake at 120°C
for 40 minutes until crisp and cooked. Melt another slab (100g) dark chocolate and ¼ cup (60ml) cream together. Serve each meringue topped with a spoonful of melted chocolate, segments of 3 mandarins, a handful pomegranate rubies and fresh mint.
NEW IN STORE
2018/04/23 9:56 AM
Eli napping after a long day
Dadd y
COOL
I’m dad to two boys
The most challenging part of being a dad is the same problem everyone faces in some way or another: balance. It’s important to be engaged and focused as a father, but most of us have to be good employees and loving partners too. Oh, and then there’s also looking after yourself physically, mentally and emotionally. It’s a lot to keep in your head.
Mealtimes in our household
To celebrate Father’s Day this month, we chatted to Terence Mentor – dad, YouTuber and blogger at AfroDaddyonline.com – about life, kids and fatherhood
Basil pesto pasta
3 Tbsp (45ml) cream cheese
“My kids just can’t get enough of this.”
SERVES 2-3 KIDS
2/5 packet
(200g) spaghetti 3 Tbsp (45ml) olive oil + extra for serving 2 chicken breast fillets, sliced thinly Salt and milled pepper 1 onion, sliced 2 cloves garlic, crushed 3 Tbsp (45ml) basil pesto
Cook pasta according to packet instructions. Drain, reserving ½ cup (125ml) cooking liquid. Heat half the oil in a pan and fry chicken until golden. Season. Remove and set aside. Heat remaining oil and fry onions. Add garlic and fry until fragrant.
Return chicken to pan and add pesto, cream cheese and reserved cooking liquid (as needed), then stir to combine. Add pasta just before serving and add more cooking liquid if the sauce is too thick. Serve.
GOOD IDEA Top pasta with a disc of crumbled feta or a sprinkle of parmesan before serving.
PHOTOS: MICHEAL LE GRANGE RECIPES: TERENCE MENTOR STYLING: LIEZL VERMEULEN
– Liam aka ‘The Kid’ and Eli aka ‘Boy2.0’. They are as exciting, wonderful, lovely, hectic and crazy as brothers born 18 months apart can be. Liam, my eldest, is adopted and his younger brother Eli isn’t. I started making AfroDaddy videos when we began the process of adopting him. I looked around for good dad blogs and online communities, but didn’t really find much. So I thought I’d start my own! Having the opportunity to connect with and learn from parents around the world really excites me. One of my favourite things is getting discussions going where we can all help each other learn and grow.
are a mixed bag! Some days, we’re all sitting at the table, talking about our day and sharing some laughs. Other days we’re arguing with the boys to just take one more bite of their food while we try to eat quickly, standing the kitchen, because we know that the kids are particularly sensitive and need to get to bed ASAP!
The kids love to chat to the
camera and be involved with what Daddy does. There are days when they really don’t want to shoot a video, so I don’t force them to do it. It has to be something they love, otherwise there’s no point! Also, I try to make sure the videos don’t end up being something that could embarrass them later in life.
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SLICE OF LIFE
Liam with his Afrodaddy
Basil pesto pasta
CHECK IT OUT Visit Afrodaddyonline.com or follow Terence on Instagram @afrodaddyct and Facebook (Facebook.com/afrodaddyct)
THE MENTOR ‘GOOI’ “It’s hardly a recipe, but it does go down a treat and is easy to prepare with whatever is in the fridge.” Arrange 100g sliced white cheddar, ¼ sliced cucumber and 1 sliced carrot on a platter (you can add any other cut fruit or veg you like – get creative). Add bread rolls and a few slices salami or cold meats of your choice to the platter. Allow the kids to put their own sandwich together – and enjoy. SERVES 1
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5 snacks for under R250
ON A SHOESTRING
Half-t ime
SNACK TIME
Calling all sports lovers! Try these thrifty snacks to keep you and your mates satisfied while watching the Fifa World Cup
Chilli poppers ‘lite’. Recipe on page 84
PHOTOS: DONNA LEWIS RECIPES AND STYLING: ANNA CAROLINA ALBERTS
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Crunchy bhajis This Indian-style fritter is a firm favourite. TOTAL R31 PER BHAJI R2.25 Pantry: oil, flour, coriander Shopping list: 2 eggs R6,
1 onion R3, 2 carrots R2, ½ cucumber R5, 1 cup double cream yoghurt R8, 1 tomato R3, 1 lemon R4
2 eggs, whisked 1 onion, sliced 1 tomato, chopped 2 carrots, grated 1 cup (150g) chickpea flour or cake flour 1 tsp (5ml) ground coriander 1 tsp (5ml) cumin seeds Salt and milled pepper
Vegetable oil, for deep-frying Diced tomato, lemon wedges and fresh coriander, to serve Dip: ½ cucumber, finely diced (keep 1/³ aside for serving) 1 cup (250ml) PnP double cream plain yoghurt 1 tsp (5ml) cumin seeds, toasted Handful mint, finely chopped Salt and milled pepper MAKES 18-20
Combine eggs, onion, tomato and carrot, then mix well. Add flour, coriander and cumin seeds, then stir well to combine. Season. Heat oil in a saucepan over a medium heat. Fry tablespoons of the mixture until goldenbrown and crisp. Drain on kitchen paper and set aside. Combine dip ingredients and set aside. Mix reserved cucumber and tomato together to make a sambal. Serve bhajis with sambal, dip, lemon wedges and coriander.
MEAT FREE
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cks ChiRULE!
Each part of the chicken requires specialised TLC to bring out the best flavour and tenderness. Liezl Vermeulen breaks it down from beak to bottom and shows you how to cook each part to perfection RECIPES AND STYLING: LIEZL VERMEULEN PHOTOS: MICHAEL LE GRANGE
White wine coq au vin. Recipe on page 36
CHICKEN THIGHS The chicken thigh is a succulent cut that is perfect for roasting thanks to its high fat content. Don’t fret, the fat is a bonus as it prevents the meat from drying out.
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CHICKEN 101 COOK’S NOTE
CHICKEN BREASTS
Use chicken breasts on the bone for more flavour
Sauté, poach or cook in a sauce for the juiciest chicken, but keep the cooking time short when searing
COCONUT CHICKEN FAJITAS An utterly delicious Tex-Mex-inspired dish. Chicken: 1½ cans (600g) coconut milk Pinch of salt 1 chilli, halved + extra to serve 3 large chicken breast fillets Dressing: 3 Tbsp (45ml) olive oil 1/ cup (80ml) coconut ³ milk Juice (90ml) of 3 limes Salt and milled pepper Fresh coriander, chopped
Serve with PnP convenience guacamole
CHICKEN DRUMSTICKS
SERVES 4-6
This dish is traditionally made with bomba or arborio rice. We used pearl barley for a budgetfriendly option.
Preheat oven to 180°C. Heat half the oil in a large ovenproof dish, brown chicken well and season. Remove and set aside. Heat remaining oil on low-medium heat in the same dish. Sauté onion, carrots and peppers until soft. Add garlic and fry for a minute or until fragrant. Stir through barley and paprika and heat through. Add 4 cups (1L) stock and stir to combine. Season. Simmer on a low heat for 10-15 minutes. Add peas, place drumsticks on top, then add remaining stock and cover with foil. Bake for 10 minutes. Uncover and bake for a further 10 minutes until stock is reduced. Serve with parsley and lemon wedges.
Splurge: •Add a few strands saffron to the stock. •Add 150g chopped chorizo to the pan with the barley.
SERVES 3-4 Heat coconut milk, salt and chilli in a pan and simmer. Add chicken and poach for 12-15 minutes. Remove and shred. Mix dressing ingredients and toss through chicken. Arrange on a platter with filling ingredients, assemble and serve.
Drumsticks are flavourful and succulent thanks to their skin. They are great for braising and roasting.
CHICKEN AND BARLEY PAELLA
3 Tbsp (45ml) olive oil 8 chicken drumsticks Salt and milled pepper 2 each onions, carrots and red peppers, finely diced 3 cloves garlic, chopped 2 cups (500g) pearl barley 4 tsp (20ml) smoked paprika 6 cups (1.5L) chicken stock 1 cup (250ml) frozen peas Parsley and lemon wedges, to serve
Filling: 6-8 soft tortillas, grilled 1 packet (3’s) robot peppers, sliced and pan-fried 4 salad tomatoes, sliced Lime wedges
FAMILY FAVOURITE
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