Fresh Living October 2018

 Summer drinks  Wors reimagined  Pinotage Day

freshliving | picknpay.co.za/freshliving

OCTOBER 2018 ISSUE 122

freshliving SOUTH AFRICA’S BEST-LOVED FOOD MAG

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Fire it up!

OUR BIGGEST & BEST BRAAI BONANZA Issue 122 | October 2018

Prawns, steak, snoek, kebabs, salads and more Braaibroodjies go gourmet

SOUTH AFRICA’S BEST-LOVED FOOD MAGAZINE

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Herby lamb chops page 24

RECIPES THAT SAY:

HELLO SUMMER

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PLUS

VEGETARIAN DISHES SO DELICIOUS YOU WON’T MISS THE MEAT… 8/27/18 2:12 PM

FEEDBACK

SAY IT, WRITE IT, WINNING LETTER

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WE ASKED, THEY SAID . . .

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Exploring and mastering local food I’m a Zimbabwean immigrant and am very interested in trying foods from different cultures.

When I moved to South Africa, though, I had no one to teach me about local cooking until I came across Fresh Living magazine. You can’t imagine my joy when I get a new copy; I buy all the ingredients and cook all the recipes. My small family enjoys it too – from lunchbox ideas to ways to satisfy their sweet tooth.

I have them all thanks to you. When I visit my family in Zimbabwe, I cook dishes from Fresh Living and that makes up for time we spend apart. Thank you for introducing me to different foods and recipes I never imagined serving at my dinner table. – KUDZAI CHITUKU



WE LOVE HEARING FROM YOU ONLINE!

 @BrendonBowtie Tortilla stack by @Fresh_Living, my wife and I. @justine_drake



@thetockablog The tot is napping and I finally get to spend the afternoon with the latest copy of @freshliving_pnp. And yes I always go straight to the desserts. @fiverosessa rooibos tea @bakersbiscuits chocolate mint tennis biscuits.

VEGETARIAN OPTIONS TO DIE FOR



It’s really difficult to find recipes that are vegetarian-friendly, and restaurants only have salads and sandwiches to offer. Fresh Living, however, brightens up my diet with its vegetarian recipes that are both healthy and delicious.

Some of my favourite recipes include the ‘Pumpkin and sweet potato curry traybake’ and the ‘Creamy lentil and broccoli bowl’ from the June 2018 issue.

Thanks to everyone at PnP and Fresh Living for these amazing recipes and the fresh ingredients that bring them to life.

– DANICA BLYTH

WHAT A TREAT!

SHARE WITH US

Email letters@freshlivingmagazine.co.za Instagram @freshliving_pnp Twitter @Fresh_Living

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Thank you Pick n Pay and Fresh Living for inspiring me! I enjoy cooking and every now and then come up with my own culinary creations, but I’ve never been motivated enough to try

Delish

In celebration of Heritage Day on 24 September, we asked Fresh Living staffers to share their most-loved local dishes.

EVERYDAY HEROES

DINNERS

Anke Roux shows you how to put mouthwatering dinners on the table in no time PHOTOS: MICHAEL LE GRANGE RECIPE AND STYLING: ANKE ROUX

GOOD IDEA

Pickle the onions the night before for a punchier flavour

MONDAY Creamy lentil and broccoli bowl

A meat-free delight.

1 red onion, sliced 3 Tbsp (45ml) red wine vinegar 2 Tbsp (30ml) sugar

¾ packet (375g) brown lentils Knob butter 2 large leeks, sliced 2 cloves garlic, chopped ½ cup (125ml) white wine Few handfuls baby spinach ½ tub (125ml) cultured cream

(crème fraîche) Salt and milled pepper For serving: Broccoli stems, steamed Handful micro greens Garlic bread, toasted SERVES 4

Toss onion with vinegar and sugar, then leave to pickle.

Cook lentils in salted water until just tender.

Drain and set aside.

Heat butter in a saucepan and sauté leeks until soft.

Add garlic and fry until fragrant.

Pour in wine and cook until almost evaporated.

Toss in spinach and cook for 1 minute or until soft.

Stir through cream and lentils. Season.

Serve with broccoli, greens, pickled onions and garlic bread.

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one of the 10 crème brûlée recipes I’ve accumulated over the past 20 years. I’ve always thought this deliciously decadent dessert to be too difficult to prepare.

Your crème brûlée recipe from the July issue actually had me beat the fear! I’ve made crème brûlée twice this month, with great delight and success.

This taught me a lesson to never fear the unknown – it’s not always as difficult as you may think it is. Thank you for the inspiration.

You’ve done what none other could in 20 years!

– LISELLE VAN EYSSEN

A boerie roll with caramelised onion, a tomato smoortjie and mustard. I could eat this every day!

– Jill Petersen My grandmother’s chicken feet stew with pap and a side of morogo or magwenya with achar and an ice-cold glass of Oros to wash it down.

– Lesego Madisa Only a true Capetonian will say a gatsby! – Meaghan Christians Good ol’ pap and oxtail.

– Sharon Kariwo Day-old stywe pap with milk and sugar.

– Jordan Leschinsky

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

ILLUSTRATION: SHUTTERSTOCK, PHOTO: SUPPLIED

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

8/21/18 2:35 PM

TURN TO PAGE…

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Fire up the coals!

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.

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Last year the plan for our Heritage Day braai required each couple to bring something slightly offbeat and definitely very local …

A few days before the cook-off, I met a young girl sitting at a sushi bar – she had just arrived from Sweden to study English in Cape Town. Being swept up in the spirit of South African patriotism and a need to demonstrate just what friendly folk we are, I promptly invited her to our Heritage Day braai. There being at least 30 years between us, she was somewhat taken aback but graciously accepted. My daughter Trixie and I were sure she’d never call – but she did.

We snacked on kudu tataki, sweet ‘n sticky chicken heart kebabs, boerewors with spicy homemade plum chutney, feta and red pepper braai pie, traditional pork sosaties, soet patat…the list was endless! Some were weirder than others, but all were utterly wonderful.

We had the most glorious day and our newest, slightly gob-smacked guest got so swept up in the mad feeding frenzy and joy of sharing, even her English improved!

When her mum called me from Sweden to thank us, I suggested that perhaps when next she saw an overwhelmed young tourist all alone at a restaurant, to invite him or her home to share a meal…

Because we don’t need a special day or reason to spread a little love, or toss a few tasty morsels on the coals – we just need to do it!

Happy Heritage Day – light a fire, make new friends and sprinkle a little Madiba magic around. And, of course, go big on our braai recipes in this issue, of which there are plenty to suit every palate.

JUSTINE DRAKE EDITOR, FRESH LIVING

LET'S GO OUTSIDE

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FOLLOW ME ON  Twitter @justine_drake  Instagram @justinedrakecooks  Facebook @JustineDrakeSA

8/20/18 6:16 PM

GLOBAL BRAAI

LET’S GET

FIRED UP! Cooking over fire is one thing all nations have in common. In the spirit of Braai Day, we look at coal-cooked dishes from around the world RECIPES: CHAD JANUARY & LIEZL VERMEULEN STYLING: CAROLINE GARDNER PHOTOS: DONNA LEWIS

Perfect match

A cheery pink is a great partner for full-flavoured chorizo sausage.

Try the fruity Boschendal Pinot Noir/ Chardonnay to help calm the spice.

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CURRIED SNOEK WITH APRICOT STUFFING A South African favourite with a Malay twist.

3 Tbsp (45ml) butter 3-4 fresh or 6-8 dried curry leaves 1 onion, finely chopped 1 Tbsp (15ml) medium curry powder 1 tsp (5ml) ground cumin 1 tsp (5ml) ground coriander Salt and milled pepper 1 (700g) whole snoek, butterflied Stuffing: 1 onion, thickly sliced ¼ cup (60ml) finely chopped apricots 3 fresh or 6 dried curry leaves 2 Tbsp (30ml) chopped fresh coriander ¼ cup (60ml) apricot jam 1 Tbsp (15ml) desiccated coconut Butcher’s string, soaked in water PnP Pick Local naan bread, for serving SERVES 4-6

Perfect match The delicious Boland Chenin Blanc has a touch of sugar that’ll balance the fragrant curry flavours.

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Heat butter in a pan and sauté curry leaves and onion for 3-4 minutes.

Add curry powder, cumin and coriander and cook for 2 minutes more.

Remove from heat.

Season snoek and brush with half the curry butter.

Combine stuffing ingredients and place on one side of the snoek.

Fold to enclose and secure with butcher’s string.

Braai snoek over medium coals for 15 minutes, basting frequently with remaining curry butter.

Serve with naan.

8/20/18 1:05 PM

PERFECTLY FRESH Whatever it takes

stones

THE ROLLING Nothing says spring quite like sweet and juicy stone fruit. Whether you fancy a good ol’ peach or a trendy white-fleshed nectarine, PnP has got you covered

PHOTOS: DONNA LEWIS RECIPES AND STYLING: LIEZL VERMEULEN

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RIPE STUFF

NECTACOT TARTLETS A light spring treat that’ll have guests asking for more.

Preheat oven to 200˚C. Roll 1 packet (400g) puff pastry out on a floured surface to 3mm thick. Cut into 6-8 squares. Score a 1cm-border around each pastry with a knife (take care not to cut all the way through).

Prick inside the square with a fork (this will prevent the pastry from rising).

Place on a lined baking tray and chill for 10 minutes. Brush pastry with whisked egg, sprinkle with castor sugar and top with 2-3 sliced nectacots. Bake for 12-18 minutes.

Whisk ½ cup (120g) icing sugar with 1 Tbsp (15ml) egg white. Serve tartlets drizzled with glaze. MAKES 6-8

MAKE IT HEALTHIER Use three layers of phyllo pastry sprinkled lightly with sugar or brushed with honey instead of buttery puff pastry to lower the fat content.

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BRAAIED 6 SNOEK IS TRADITIONALLY ACCOMPANIED BY:

a. Butter and apricot jam on fresh bread b. Sweet butternut bake with cinnamon

7Shisa nyama is: a. Stewing bones b. Fire-grilled meat

Bokkoms 8biltong or dried fish originates from:

a. The Knysna area b. The West Coast

On which island 9Mandela did Nelson spend 18 years of his imprisonment?

a. Robben Island b. Marion Island

THE HERITAGE QUIZ It’s become known as Braai Day, but Heritage Day on 24 September is about more than charred chops – it’s about celebrating our cultural diversity.

Test your knowledge and see how South African you really are What is the 1Mountain cloud over Table called? a. The tablecloth b. The shroud

2

Durban is best known for:

a. Hot curries and bunny chows

Soundbite Heritage quiz_COR 1.indd 95

b. Bredie and bobotie

3Dolosse are:

a. Small, wooden carved figurines of domestic animals made by the Voortrekkers. b. Geometric concrete structures used for

coastal protection against the force of waves, invented

by South African Aubrey Kruger

4

The word ‘biltong’ is originally:

a. From the Dutch words

for rump and tongue. b. An aberration of a Khoikhoi word that means ‘large eland bull’

5

Ouma rusks originated in:

a. Stutterheim b. Molteno

What are 10 ‘walkie talkies’? a. Portable music players b. Slang for cooked chicken feet and heads

What is 11 the name ‘Soweto’ an

abbreviation of?

a. So where to [now]? b. South Western Townships

Where 12 does iconic satirist Pieter-Dirk Uys (aka Evita Bezuidenhout) live?

a. Darling b. Koekenaap

8/20/18 1:19 PM

SOUNDBITE

a. A curried vegetable relish b. A traditional threebean salad mix

How 14 many Unesco World

Heritage Sites is South Africa home to?

a. 10 b. 6

15

Which is the most diverse national park in the country?

a. A ddo Elephant National Park b. Kruger National Park

Where is 16 rooibos tea grown?

17

Where is the southernmost tip of Africa?

a. Cape Agulhas b. Cape Point

Which 18 country has more official languages than we do?

a. Uzbekistan b. Zimbabwe

What are 19 the Big Seven? a. S A’s national sevens rugby team b. Lion, leopard, elephant, rhino, buffalo, great white sharks and southern right whales.

20 THE SARDINE RUN ALONG THE CAPE AND KZN

COASTLINE CAN BE SEEN FROM SPACE VIA SATELLITE.

a. True b. False



SCORE RATING

a. I n the Free State b. The Cederberg area in the Western Cape

Full house: You are a rainbow-blooded South African and deserve a year’s supply of Durban curry, shisa nyama, biltong and malva pudding with a koeksister chaser – and a week-long visit to Addo Elephant National Park.

15-19: You are almost up there with the most heritage au fait of them. For you, six months supply of snoek, samoosas, biltong and breakfast on top of Table Mountain.

10-14: Middle of the road, so a full week’s worth of boerewors with milk tart for dessert. Plus 5kg of rooibos tea.

5-9: In serious need of a ‘local is lekker’ knowledge brush up. A visit to Vredefort Dome with a bag of bokkoms seems suitable.

1-4: You should be ashamed of yourself. Not to worry, bucket-loads of mopane worms and a bungee off Bloukrans should do the trick.

DID YOU KNOW? South Africa has no less than 10 World Heritage Sites, including Robben Island, Khomani Cultural Landscape at the border with Botswana and Namibia, the Cape Floral Region, Mapungubwe, uKhahlamba-Drakensberg Park – and most recently, the Barberton Makhonjwa Mountain Land in Mpumalanga was declared a World Heritage Site.

The Kreepy Krauly pool cleaner, dolosse (large concrete, geometric structures used to protect the coastline from marine erosion), the medical CT or CAT scan, Q20 moisture dispersant and Pratley Putty were all invented by South Africans.

The world’s highest commercial natural bungee jump is Bloukrans Bridge – Africa’s highest bridge – at 216 metres.

We also have the world’s longest wine route – 850km – from Cape Town to Port Elizabeth along the R62.

Vredefort Dome in the Free State is the world’s oldest and largest visible meteorite crater and is about 300km in diameter.

In 2006, South Africa was the first African country to recognise same-sex marriage – and is a world leader in lesbian, gay, bisexual and transgender (LGBT) rights.

The world’s biggest diamond was found at Premier No. 2 Mine, Gauteng, in 1905.

The Cullinan diamond was a staggering 3 106 carats.

South Africa is the only country to build and then voluntarily dismantle its nuclear programme – in 1989.

Dr Christiaan Barnard performed the first successful heart transplant in history, in Cape Town on 3 December 1967.

The Cape Argus is the world’s largest timed cycle race.

Table Mountain has more species of plants than the whole of the United Kingdom.

South Africa is the world’s largest platinum producer.

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ILLUSTRATIONS:TOBY NEWSOME COMPILED BY: ROBYN MACLARTY & KERI HARVEY ANSWERS: 1-A; 2-A; 3-B; 4-A; 5-B; 6-A; 7-B; 8-B; 9-A; 10-B; 11-B; 12-A; 13-A; 14-A; 15-B; 16-B; 17-A; 18-B; 19-B; 20-A

13

What is chakalaka?

8/20/18 1:20 PM

STRAP

MAY THE

WORS BE WITH YOU

Spicy tomato salsa

There’s more than one way to grill a sausage, says Liezl Vermeulen.

Up your braai game with these quick and easy recipes

BOERIE TWISTIES PLATTER The perfect while-you-wait snack, because we all know that a braai can take some time.

Twist 2 packets (about 500g each) PnP country classic or free-range boerewors into 18-20 smaller sausages, keeping them connected. Braai to your liking. Serve twisties on a platter with nacho corn chips, PnP guacamole and spicy tomato salsa (see recipe above right). SERVES 6-8 (AS A SNACK)

BOERIE ‘STOKBROOD’ A delicious retro classic.

Twist 2 packets (about 500g each) PnP country classic or free-range boerewors into 10 smaller sausages and cut into individual portions. Thread sausages onto skewers and braai for 3-4 minutes over medium coals until par-cooked. Remove and cool. Divide store-bought bread dough into 8-10 balls.

Wrap around sausages and pinch the edges to enclose.

Braai over medium coals for 15-20 minutes or until dough is cooked through. Serve with your favourite boerie roll sides.

MAKES 8-10

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W AY S W I T H SW TO RR AS P

SPICY TOMATO SALSA Heat a glug oil and sauté 2 chopped onions until translucent. Add 4 chopped garlic cloves and 1-2 chopped chillies and cook until fragrant. Add 1 sachet (50g) tomato paste and cook for a minute. Pour in 1 can (400g) chopped and peeled tomatoes, 1 Tbsp (15ml) Worcestershire sauce, a pinch of sugar and season. Cook for 3-4 minutes until fragrant. Serve as a dip or sauce.

MAKES 2 CUPS

SPICED BOERIE BURGERS

COME AND GET ’EM

SOUTH AFRICAN ALMOST PAELLA

PnP has an impressive range of more than 12 different boerewors, braaiwors and grillers

Turn your flavourful sausages into a perfectly spiced patty.

Halve 2 coils (500g each) PnP beef and dhania sausages.

Shape into 4 pinwheels and thread on a skewer.

Braai sausage to your liking and remove skewers.

Top 4 burger buns with salad bits and PnP chakalaka.

Place sausage on burger buns and serve. SERVES 4

Make it on the stovetop or in a Dutch black ‘potjie’.

Heat 1 Tbsp (15ml) oil and sauté 1 chopped onion and 2-3 sliced rainbow peppers until soft. Add 2 chopped garlic cloves and fry for a minute. Stir in 1 Tbsp (15ml) smoked paprika, 1 tsp (5ml) ground coriander, 1½ cups (375ml) risotto rice and fry for a minute. Add 3½ cups (875ml) beef stock and 1 can (400g) drained corn kernels and simmer for 13-18 minutes until rice is tender. Braai or fry 1 coil (about 500g) Grabouw boerewors to your liking and slice.

Toss wors through paella and serve with and a scattering of fresh parsley.

SERVES 4

.

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