GINGER BEER • SOSATIES • BEETROOT BREAD • KOEKSISTERS • VENISON PIE freshliving | www.pnp.co.za/freshliving
freshliving
SA’S TOPSELLING FOOD MAG
SEPTEMBER 2015 / ISSUE 88
Ul t imate
ONLY R19.90
BRAAI GUIDE
Blue cheese and walnut salad, page 40
Cook any meat to perfection
Issue 88 | September 2015
Marinades, rubs and sides
Family favourites
Chicken kebabs, page 42 Citrus, garlic and herb marinade, page 42
5 MEALS FOR UNDER R185 - IN TOTAL! PLUS JUSTINE DRAKE’S FUSS-FREE FISH RECIPES TIRED ALL THE TIME?
Also inside... The BEST boerie rolls Milk tart madness Brilliant décor updates & DIY Spring fashion (for him) How to get glossy hair
9
771995 686005
09088
SOUTH AFRICA’S TOP-SELLING FOOD MAGAZINE
Try our instant energy boosters
R19.90 (OTHER COUNTRIES R17.46 EXCL. VAT)
Printed on recyclable paper
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2015/07/20 1:26 PM
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Welcome… The aroma of a good ol’ suburban braai wafting across the yard, the laughter of neighbourhood kids once again playing outdoors, giant oaks showing off with their greenerthan-green new-season leaves, spring flowers on highway verges and the promise of summer just around the corner – I think September just might be my favourite month of the year… It’s also the month we celebrate our South African heritage (including National Braai Day), and this year the wonderfully festive Rugby World Cup rolls around too. In celebration, food editor Anke Roux has devised the definitive braai feature (page 36) in which she shows you how to mix and match your marinades with your mains and then pair them with any number of sides. Ingenious, and probably just what we all need to put a new spin on this perennial favourite. (Then there’s milk tart, in all its glory, for dessert on page 91.) And while you’re at it, why not funk up your half-time menu with our global take on boerie rolls (page 24), specially developed to echo the cuisines of some of the World Cup participants. Of course, if braais aren’t really your thing you can sample a few of the recipes that have shaped the childhoods of the Fresh Living staff (page 44)… refreshingly diverse and utterly delicious – just like them! We’ve got a whole lot more than food on offer. On the home front, our décor divas have put together a feast of inspiration to update your bathroom and green up your space with clever ideas and blooming marvellous DIY projects (page 75). Then check out the latest in ‘braai chic’ fashion for men (page 29) and gorgeous hair solutions for the change of season (page 32). Happy spring, happy you, happy days...
PHOTO OF JUSTINE: GREG COX
JUSTINE DRAKE EDITOR, FRESH LIVING
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Fresh Living - September 2015
2015/07/20 10:40 AM
HOT PICKS
CHIMICHURRI BOERIE
ia al r Aust
na nt i Arge
Mix ½ cup (125ml) finely chopped flat-leaf parsley, 3 crushed garlic cloves, 2 Tbsp (30ml) finely chopped fresh oregano, 2 Tbsp (30ml) olive oil, 2 Tbsp (30ml) white balsamic vinegar and 1 tsp (5ml) crushed chilli. Set aside. Fry ½ (75g) coarsely chopped chorizo sausage in oil until crisp. Remove from pan using a slotted spoon, reserving oil. Add 1 chopped onion and 1 chopped green pepper to the oil and fry until softened. Serve dollops of chimichurri sauce on 6 fresh boerie rolls with onion and pepper relish and a sprinkle of chorizo bits. SERVES 6
BEETROOT RELISH BOERIE Mix ½ cup (125ml) PnP grated beetroot, 5 chopped gherkins, ¼ finely chopped red onion and ¼ cup (60ml) chopped parsley together. Season with salt and milled pepper. Serve beetroot relish on 6 ostrich sausage boerie rolls with fresh coriander leaves and 1 crumbled feta disc. SERVES 6
moa Sa
PESTO AND ROAST TOMATO BOERIE STICKY DARK SAUCE BOERIE Simmer ½ cup (125ml) dark soy sauce, ½ cup (125ml) water, 2 thinly sliced onions, ½ tsp (3ml) crushed ginger, 2 tsp (10ml) honey and 1 tsp (5ml) sesame oil in a pan until onion has softened. Serve Samoan sauce on 6 boerie rolls with a handful of herb leaves, a sprinkle of toasted sesame seeds and cucumber ribbons. SERVES 6
I taly
Roast 1 packet tomatoes on the vine, drizzled with olive oil and salt, at 200°C for 15 minutes until blistered. Fry 1 packet boerewors on a griddle pan until cooked through. Slice into 6 equal lengths, place a slice of mozzarella cheese over each and melt under a preheated grill. Serve on rolls with dollops of basil pesto and roasted tomatoes. SERVES 6
Fresh Living - September 2015
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GONE FISHING Try these fuss-free recipes from the Just Cooking with Fresh Living TV show! RECIPES: JUSTINE DRAKE STYLING: JANA VAN SITTERT PHOTOS: CRPHOTOGRAPHIC
Home-made fish fingers with tartare sauce. Recipe on page 64
Fresh Living - September 2015
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FROM THE SEA
Creamy fish pie Inspired by the lovely Jamie Oliver... and my nana!
BAKE IN RAMEKINS FOR INDIVIDUAL SERVINGS
5 large potatoes, peeled and diced 3 Tbsp (45ml) butter ¼ cup (60ml) milk 2 eggs Olive oil, for frying 1 onion, finely chopped 1 carrot, grated 1 stalk celery, finely chopped 2 large handfuls spinach, stalks removed and finely chopped 1 cup (250ml) cream 1 cup (250ml) mature cheddar cheese, grated Juice of 1 small lemon (about 1½ Tbsp) 1 tsp (5ml) hot English mustard Salt and milled pepper 600g hake or other sustainable white fish, cut into chunks 2 tsp (10ml) paprika ¼ cup (60ml) parsley, finely chopped SERVES 4
Home-made fish fingers with tartare sauce
1 cup (250ml) panko crumbs
Get the kids stuck in helping you make these yummy morsels.
Tartare sauce: ½ cup (125ml) tangy mayonnaise ½ cup (125ml) plain yoghurt 2 gherkins, finely chopped 1 small red onion, finely chopped, (optional)
½ cup (125ml) mayonnaise Salt and milled pepper 4 sustainable white fish fillets, sliced into strips
Fresh Living - September 2015
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2 Tbsp (30ml) capers, drained and finely chopped ¼ cup (60ml) parsley, finely chopped SERVES 4 Preheat oven to 200°C. Season mayonnaise with salt and milled black pepper.
Brush fish strips with seasoned mayo. Dip into panko crumbs to coat. Place on an oiled baking tray and bake for 15 minutes or until golden. Mix tartare sauce ingredients together. Adjust seasoning and serve with crumbed fish fingers.
Preheat oven to 200°C. Boil potatoes until cooked, then mash with butter and milk. Hard-boil eggs, peel and quarter. Gently fry onion, carrot and celery in oil until soft but not browned. Stir in spinach and wilt. Add cream and bring to a simmer. Remove from heat and add cheese, lemon juice and mustard. Season. Arrange fish and eggs in an ovenproof dish. Pour over vegetables. Top with mashed potato and sprinkle with paprika and parsley. Bake for 30 minutes or until golden.
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2015/07/20 11:07 AM
home affairs
GET CRAFTY Easy and inspiring projects to make yourself!
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Fresh Living - September 2015
2015/07/20 11:16 AM
home affairs
Blue mosaic and blue splash dinner plates, from R18 each, and side plates, from R14 each; white porcelain side plates, R12.90 each. Selected PnP Hypers
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Haute plates
Ah shame, what to do with those lonely plates sitting at the back of the crockery cupboard? Give them a deliciously cool makeover using ceramic markers, patterns and printed decals, that’s what! Then display them gallery style on your walls. You will need: > A selection of old dinner and side plates > Overhead projector film > Craft glue > Sponge > Pictures to print (you can print these yourself or at a specialist print shop) > Ceramic pens (most craft and stationery specialist shops will stock these) > Thick double-sided tape > Plate hangers
To make plates with printed decals… ● Using a sponge, coat
transparent overhead projector film with craft glue and allow to dry thoroughly. ● Using an ordinary inkjet printer, we printed black and white images onto the glued side of the projector film (the glue dries clear and smooth, providing an adhesive surface for the ink). ● Cut the images out to fit the plate and stick these on with more craft glue. To make plates with hand-drawn patterns… ● Using ceramic markers, draw a selection of patterns, dots, squiggles, words, phrases and anything that takes your fancy. Mistakes can be wiped off and redrawn. ● When you’re satisfied with your final patterns, follow the instructions to permanently affix them onto your plates. Most ceramic pens work by baking the design in the oven or spraying with a clear fixative.
For added impact, we stuck some of our side plates onto the dinner plates using double-sided tape. Once finished, attach plate hangers to each base plate and mount to the wall using small nails or panel pins.
Fresh Living - September 2015
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Sebor green pots, R21.99 each, with drip trays, R12.99 each; black project board, R26.99 for five A2 sheets. All selected PnP Hypers
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Greenhouse effect
Plants in the home look the part and purify the air. Go for maximum impact by keeping to one colour for the pots and displaying them on a mix of different stools in the living room, a hallway or bathroom corner. Create a leafy silhouette on a wall or window pane
using black project board. You will need: > Between three and seven pots in the same size and colour > Indoor plants > A selection of stools > Black project board > Pritt or Glue Dots ● Pot your plants and
display them on a mix of stools. ● Cut out leaf shapes using the project board, doubling it up to cut two leaf shapes out at a time. ● Use a dab of Pritt or reusable Glue Dots to stick the leafy pattern onto the wall or against a window.
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2015/07/21 12:19 PM
FL KITCHEN
ALL TARTED UP Milk tart is a well-loved anytime treat in South African homes. We help you take this surprisingly versatile creamy comfort to new heights!
Classic baked milk tart. Recipe over the page
IN THIS FRESH LIVING KITCHEN…
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MILK TART WITH SUGAR CRACKLE
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STEP-BY-STEP: BLIND BAKE LIKE A PRO
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MAKE PRETTY WITH CINNAMON
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CUPCAKES + MILK TART = HEAVEN!
Fresh Living - September 2015
2015/07/20 11:19 AM
Classic baked milk tart
WE SAY MILK TART, YOU SAY…
Forever a favourite. 1 roll (400g) puff pastry, defrosted 1 egg white, lightly beaten, for blind baking 2 cups (500ml) milk 2 Tbsp (30ml) butter 1 stick cinnamon 1 Tbsp (15ml) cornflour 3 Tbsp (45ml) cake flour ¼ cup (60ml) sugar Pinch salt 3 large eggs, separated 1 Tbsp (15ml) castor sugar 3 Tbsp (45ml) cinnamon sugar
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MAKES 1 TART
Fresh Living - September 2015
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Spiced crustless milk tart with sugar crackle Still classically creamy! 4 cups (1L) full-cream milk 1 stick cinnamon ½ tsp (3ml) each ground nutmeg and clove Zest of 1 naartjie or orange 3 Tbsp (45ml) butter, melted 3 eggs, separated 1 cup (250ml) sugar 1 tsp (5ml) vanilla essence 1 tsp (5ml) baking
powder 1 cup (250ml) flour Pinch salt 2 Tbsp (30ml) ground cinnamon ¼ cup (60ml) castor sugar Candied citrus peel MAKES 1 TART Preheat oven to 180°C. Coat 1 deep tart tin with nonstick baking spray. Heat milk, cinnamon, nutmeg, clove and zest in a large saucepan over a medium heat. Beat butter, yolks, sugar
and vanilla together and combine with baking powder, flour and salt. Remove cinnamon and zest from milk. Stir milk into mixture in thirds. Beat egg whites until stiff-peak stage and fold into mixture. Pour into tart tin and bake for 30 minutes. Reduce heat to 160°C and bake for 35-45 minutes or until golden. Dust top with cinnamon, sprinkle with castor sugar and melt using a blow torch or under a hot grill. Top with citrus peel.
SOS: LUMPS IN FILLING
Preheat oven to 220°C. Place a large baking tray in the oven to heat up. Line a baking tin with rolled-out pastry and blind bake (see ‘How to’). Heat milk, butter and cinnamon stick in a pot. Remove cinnamon. Mix cornflour, flour, sugar, salt and egg yolks in a large bowl. Slowly whisk 1/³ of warmed milk into egg mixture. Return to pot. Stir mixture over a low heat for 10-15 minutes until thickened. Remove from heat. Whisk castor sugar and egg whites until stiff-peak stage. Fold into mixture. Pour custard over baked pastry. Place tin on heated tray and bake for 10 minutes. Reduce heat to 190°C and bake for 10 minutes more or until centre is set, golden and puffed up. Set aside to cool slightly. Sprinkle with cinnamon sugar and serve.
Baked milk goods are made worldwide! Portugal Pastel de nata is an egg-custard tart sprinkled with cinnamon sugar. Greece Galaktoboureko is egg custard with a flaky phyllo pastry topping. China The Chinese serve a silky, sweet milk treat encased in flaky pastry. Eastern Europe ‘Jewish tart’ originated here – layers of custard filling and pastry.
Stirring stops lumps forming. When making the baked milk tart custard, stir continuously over a low heat. Get rid of unwanted lumps by adding 1 Tbsp (15ml) butter and stirring until smooth, or by passing custard through a sieve.
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2015/07/20 11:19 AM
freshliving ON SALE 23 SEPTEMBER 2015
IN OUR NEXT ISSUE...
Light ’n lovely
Eat your greens: Brilliant recipes to help you make the most of spring’s glorious glut of produce
Five ways with overripe bananas Get inspired: Décor tips and how-tos, plus the latest trends to make your own
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GINGER BEER • SOSATIES • BEETROOT BREAD • KOEKSISTERS • VENISON PIE
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SA’S TOPSELLING FOOD MAG
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SEPTEMBER 2015 / ISSUE 88
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Ul t imate
ONLY R19.
90
BRAAI GUIDE Cook any meat to perfection
Issue 88 | September 2015
Marinades, rubs and sides
Family favourites
Chicken kebabs, page 42 Citrus, garlic and herb marinade, page 42
5 MEALS FOR UNDER R185 - IN TOTAL! PLUS JUSTINE DRAKE’S FUSS-FREE FISH RECIPES TIRED ALL THE TIME?
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Also inside... The BEST boerie rolls Milk tart madness Brilliant décor updates & DIY Spring fashion (for him) How to get glossy hair
9
771995 686005
09088
SOUTH AFRICA’S TOP-SELLING FOOD MAGAZINE
Try our instant energy boosters
R19.90 (OTHER COUNTRIES R17.46 EXCL. VAT)
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Blue cheese and walnut salad, page 40
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