Essential Flavours - Volume 1 l Issue 2

The Short Story Collection wines that tell a story of heritage and a sustainable future.

Summer 2022 / 2023

Let's slow down already

As South Africans with different cultural backgrounds, we all do things differently including preparing or indulging in the types of meals we enjoy most. I can confess that I prefer leftovers for breakfast instead of whipping up a quick plate of bacon and eggs to get the day going.

And just like that, we are bringing you the second edition of ESSENTIAL FLAVOURS just in time for the festive season. While compiling this edition, we decided that we don’t want to bring you recipes just for the season, but rather recipes you will be able to use every day, during any season.

While most of us are spending more time at home during the holidays, I am pretty sure we spend much more time in the kitchen too, whipping up delicious breakfasts, luncheons, dinners, snack platters while entertaining friends and family.

In this edition we bring you a variety of recipes to try in the comfort of your own kitchen and pair with some delicious local wines. After all, it is the season we wine and dine more often than usual.

I am also the type that enjoys a soup any day of the year, while most of us think of soup as a winter warmer. I also prefer red wine more than white wine, and it doesn’t matter the weather or season.

Never feel obligated to prepare meals based on the weather but rather think about what will tickle the taste buds and what will be pleasing to the stomach at the time.

My wish for you is to have a fantastic jolly season and remember, food and wine brings people together.

So, get cooking, enjoy the season, and don’t worry about anything else.

Regards

Elroy van Heerden-Mays

editor@essentialflavours.co.za www.essentialflavours.co.za

@essentialflavours

FLOW COOKWARE RANGE

Contents Summer 2022-2023

Essential recipes:

Festive gammon with spiced roasted plums

Honey-glazed gammon

Duck fat roast potatoes

Seared scallops with lime Beurre Blanc served with Graham Beck Ultra Brut

Pan-fried peppercorn fillet with lentil and feta mash

Roasted tomato and yoghurt salad Grilled pork fillet

Pasta with marinated tomatoes and brie Vegetable stir fried savoury rice

Cranberry glazed smoked boneless gammon

Sriracha chicken

Ginger and herbed corn salad

Burrata and stone fruit salad with Organic Chenin Blanc

Butternut and sweet potato soup

Facts about home cooking

Essential summer wines

Never get gaught using the wrong fork again!

Advertorial: Perdeberg's 'Natuurlik' - paying homage to nature

Clean eating for healthy living

Wine - the heart and soul to good food

Sustainable health habits

Cheese and wine pairing

Cheers to a snappy and lively Chardonnay!

A few tips for shopping smarter during the holiday season

Hot picks - Bubbles

A world of substitutes

Practice energy saving in the kitchen

Bacon and cheese omelette

Gatsby-inspired braai broodjie

Chilli boeries with crispy onions

Chicken or aubergine prego rolls with spicy charred pineapple and smashed cucuber salad

Mozambican paprika spicy fish burger

Spicy sweet potato wedges

Facts abouthome

cooking

Cooking is the art, science, and discipline of preparing and presenting food.

What are the things to remember when cooking?

• Don’t forget your cooking tips before stepping into the kitchen.

• Use a sharp knife to save time.

• Get all your ingredients ready before you start cooking.

• Marinate your meat for longer than usual to increase the flavour.

Did you know?

Rice is a food staple for more than 3.5 billion people around the world, particularly in Asia, Latin America, and parts of Africa.

Cooking tips every beginner should know

• Don’t leave the kitchen while you are cooking.

• Use fresh ingredients as much as possible.

• Invest in a quality chef’s knife.

• Don’t overcrowd your pan.

The five skills that every cook needs to know

1. A basic understanding of culinary knife skills should be the first thing you master in the kitchen.

2. Sautéing makes food cook faster. Food that is sautéed is browned, but it keeps the same texture, moisture, and flavour.

3. Roasting degrades some compounds, alters others, and creates new ones.

4. Blanching foods helps reduce quality loss over time.

5. Emulsification is the process by which water is dispersed into oil in the form of small droplets.

Is cooking a skill or a talent?

Cooking is a talent, which is improved by learning and honing skills.

Secrets to help you cook better every time

• Taste your food throughout the cooking process.

• Roast nuts before adding to recipes.

• Use a blender to create breadcrumbs.

• Sauté your vegetables before making soup.

• Add salt and oil to your pasta water before adding the pasta.

• Bring your meat to room temperature before cooking.

• Use a grater on frozen butter when baking.

• Use ice to cool down an overheated pot or pan.

• Use cooking spray on your grater to make cleaning easier.

• Slice meat against the grain.

What is the fear of cooking called?

Mageirocophobia occurs when you’re fearful of cooking or the idea of cooking. You may experience intense anxiety or go out of your way to avoid cooking. For many people, this phobia stems from not wanting to make mistakes.

Interesting facts about chefs (that

Food for Thought

Cooking at home can:

• contribute to a healthier diet

• reduce calorie consumption

• save money

• give you more control

• bring joy

Weird but true!

The value of cooking with others

Creates bonds. Supports self and group care. Provides a means to practice mindfulness. Improves quality of life.

Why are you sometimes not hungry after cooking? Because your olfactory system is in overdrive and overstimulated. The most obvious solution would be to cook quicker meals.

you didn’t know)

Bellingham

Homestead Sauvignon Blanc Retails at R100 www.bellinghamwines.com

Ernie Els Wines

Big Easy Cabernet Sauvignon Rosé 2022 Retails at R110 www.ernieelswines.com

ESSENTIAL SUMMER WINES

Backsberg

Smuggled Vines Chardonnay Retails at R129 www.backsberg.co.za

Old Road Wine Co

Le Courier Chenin Blanc Retails at R79 www.oldroadwinecompany.com

Franschhoek Cellar Rosé Retails at R75 www.franschhoekcellar.co.za

Carmen Stevens Wines

Julie Rose 2022 Online at R100 www.carmenstevenswines.co.za

Bellevue

Cinsaut 2020 Retails at R105 www.bellevue.co.za

Doring Bay

Pinot Noir Rose (by Fryer’s Cove) Retails at R95 www.fryerscove.co.za

Brampton Sauvignon Blanc Retails at R85 www.brampton.co.za

FESTIVE GAMMON WITH SPICED ROASTED PLUMS

Serves 6

Ingredients:

• 8 plums, halved

• Juice of 2 oranges

• 3cm knob ginger, grated

• 1 teaspoon (5ml) 5-spice powder

• 2 star anise

• 1–2 tablespoons (15-30ml) brown sugar (depending on sweetness of plums)

Gammon

• 1 .2kg gammon

• 1.5L ginger beer

• 1 large onion

• 2 bay leaves

• 3cm knob ginger, sliced

Glaze

• ¼ cup (60ml) honey

• 2 tablespoons (30ml) sriracha

• 2 tablespoons (30ml) soy sauce

Method:

1. Place plums in a snug fitting roasting pan.

2. Mix orange juice, ginger, 5-spice, star-anise and sugar together and pour over plums.

3. Roast in a preheated 200°C oven until plums are tender and sticky, about 25 minutes

Gammon:

1. Place all ingredients in a large pot. Top up with water to cover gammon if necessary. Bring to the boil, then cover and reduce to a simmer.

2. Simmer for 30 minutes per 500g. Drain and cool.

3. Remove skin and score 5mm-deep cuts into the fat.

4. Mix glaze ingredients together and brush over gammon. Grill to brown evenly.

5. Place on a platter and spoon room temperature plums around gammon.

Honey-glazed gammon

Siba’s tip: This gammon is delicious served with glazed and pan-fried apple or pear slices.

HONEY-GLAZED GAMMON

Prep Time: 20 minutes

Cook Time: 1h40 minutes

By Siba Mtongana

Serves 6-8

Ingredients:

Gammon

• 2kg boneless gammon joint

• 500ml chicken stock

• 2 dried bay leaves

• 4 garlic cloves, sliced

• 30g piece fresh ginger, quartered

• 6 black peppercorns

• 3 sprigs fresh thyme

• 3 carrots, washed and cut into chunks

• 1 stick celery, sliced

• 60ml whole cloves

• 1 garlic bulb, cut in half

Glaze

• 45ml honey

• 30ml Dijon mustard

• 15ml soy sauce

• 15g fresh ginger, very finely grated

• juice of ½ orange

Method:

1. Place the gammon and stock into a large pot, then pour over enough water to cover the meat. Add the bay leaves, garlic, ginger, peppercorns, thyme, carrots, and celery.

2. Bring to a boil and simmer for 1 hour 15 minutes until the gammon is cooked through. Remove from the stock and leave to cool slightly. Meanwhile, preheat the oven to 200°C.

To make the glaze

1. Mix all the ingredients together in a bowl and set aside.

2. Use a small knife to remove the rind from the gammon, leaving on as much fat as possible. Score the fat in a crisscross diamond pattern and push a clove into each diamond section.

3. Place the gammon in a roasting tin with the halved garlic bulb and brush liberally with the glaze. Roast for 25 minutes, basting with more glaze halfway through, until the gammon is sticky and crisp around the edges. Slice and enjoy!

DUCK FAT ROAST POTATOES

Prep Time: 10 minutes l Cook Time: 55 minutes

By Siba Mtongana Serves

6

Ingredients:

• 500g medium-sized potatoes, skin on

• 5ml salt

• 80g duck fat

• 10g fresh thyme sprigs, rinsed

• flaked sea salt

Method:

1. Preheat the oven to 220°C and lightly grease a baking tray with oil.

2. Place the potatoes in a large saucepan. Cover with salted water and bring to the boil.

3. Simmer for 12 minutes until potatoes are just cooked. Drain and pat dry. Once cool enough to handle, cut the potatoes in half, and scrape the flesh a few times with a fork.

4. Place potatoes on the greased tray. Dot with duck fat, scatter over thyme sprigs and sprinkle with sea salt to taste.

5. Roast for about 40 minutes until super crispy on the outside and soft and fluffy inside. Serve warm alongside your Christmas feast.

Siba’s tip:You can substitute the duck fat with canola oil and 2 spoonfuls of ghee. Ghee is clarified butter, which is made by melting butter and then skimming off all the floating solids with a spoon. This stops the butter from browning or ‘burning’ at high temperatures.

SEARED SCALLOPS WITH LIME BEURRE BLANC served with Graham Beck Ultra Brut

Serves 12

Ingredients:

For the scallops

• 12 sea scallops

• 30g butter

• 30ml olive oil

• salt

For the Beurre Blanc

• 125ml (½ cup) Graham Beck Ultra Brut

• 1 small shallot, finely chopped

• 30ml (2 tablespoons) heavy cream

• 110g unsalted butter, cut into small pieces

• 30ml (2 tablespoons) lime juice

Method:

For the scallops:

1. Dab the scallops with a paper towel and season with salt.

For the Beurre Blanc:

1. Heat a medium size pan over high heat with the butter and olive oil and cook the scallops until golden, about 2 minutes per side. Remove the scallops and place them on a plate until needed.

2. Reduce the heat to medium. In the same pan add the shallots and cook until soft and translucent. Add the Graham Beck Ultra Brut, lime juice and the cream. Let it simmer softly and reduce until thick, about 7 minutes.

3. Serve the scallops with the Beurre Blanc sauce and finish with chopped chives.

By Zola Nene

PAN-FRIED

PEPPERCORN

FILLET STEAKS WITH LENTIL AND FETA MASH

Serves 6

Ingredients:

Peppercorn marinade

• 4 tablespoons whole black peppercorns, lightly crushed

• 2 tablespoons olive oil

• 2–3 tablespoons lemon juice

• 2 teaspoons salt

Beef fillet

• 1–1.5 kg beef fillet, cut into 6 steaks (each ± 3–4 cm thick)

• Butter, for frying

• 250g fresh shallots, thinly sliced

• 250ml pouring cream

• 2 tablespoons dry sherry or marsala

Lentil and feta mash

• 5 large potatoes, peeled and quartered

• 3–4 tablespoons butter

• ½ cup (125 ml) milk, warmed

• 400g can lentils, drained

• 125g feta, crumbled

• Salt and black pepper to taste

Method:

Combine the marinade ingredients in a nonreactive dish. Add the steaks and turn to coat, pressing down lightly so the peppercorns stick to the meat. Set aside to marinate for 30 minutes.

Beef fillet

1. When ready to cook, heat some butter in a large pan on medium and fry the shallots until golden.

2. Remove the steaks from the marinade. Place in the pan and brown on all sides. Cook for a total of 4 minutes per side for medium-rare, turning once.

3. Turn off the heat and add the cream and sherry or marsala to the pan. Stir through and leave to rest for 1–2 minutes, until the sauce thickens.

Lentil and feta mash

1. Boil the potatoes in salted water until tender, then drain and return to the pot.

2. Add the butter and warm milk and mash the potatoes until smooth.

3. Stir through the lentils and feta, and season to taste (feta is salty, so taste before adding salt) Keep warm while you prepare the steaks.

ROASTED TOMATO AND YOGHURT SALAD

By Zola Nene

Serves 4

Ingredients:

• 400g rosa tomatoes

• 2–4 whole garlic cloves, peeled

• 1–2 teaspoons chilli flakes

• 2 tablespoons dried origanum

• cup (60ml) olive oil

• 500g double cream yoghurt or labneh (see Note)

1 4

• Finely grated zest of 2 limes

• Salt flakes or coarse sea salt

• Fresh origanum or basil, for garnish

Method:

1. Place the tomatoes, garlic, chilli flakes and dried origanum in a roasting dish. Add a splash of

2. olive oil and roast in a preheated oven at 180°C for 20–30 minutes.

3. Set aside to cool slightly.

4. Spread the yoghurt or labneh over the base of a shallow serving dish.

5. Scatter over the lime zest and the salt.

6. Spoon over the warm tomatoes, together with any liquid from the roasting dish.

7. Garnish with fresh herbs and serve immediately.

Note: Instead of yoghurt, use 500g bought or homemade labneh.

By Elroy van Heerden-Mays

Never get caught using

the wrong fork again !

Proper etiquette is essential for making a great impression at both lunch and dinner parties. Although common sense is often your best guide, the following suggestions will help you stand out as a professional diner.

Let’s look at the basics of dining etiquette.

Arrival/Sitting down:

• Try not to be late.

• Do not place any of your personal belongings on the dining room table or kitchen counter where the food is being prepared.

• Keep your elbows off the table.

Table setting:

• When you are presented with a variety of eating utensils, remember to start at the outside and work your way in. For example, if you have two

forks, begin with the fork on the outside.

• Do not talk waving your utensils around, and never hold them in a fist.

• Remember to always place your utensils on your plate, not the table, when you are not using them.

During the meal:

• Eat slowly.

• Chew with your mouth closed.

• Do not talk while you have food in your mouth.

• Pass food items to the right.

• Pass salt and pepper together –one in each hand.

• Taste your food before seasoning it.

When you have finished:

• When you are finished with your meal, leave your plate in the same position.

• Lay your fork and knife diagonally across the plate, pointing at 10:00 and 4:00 on the clock face. This indicates that you have finished your meal.

• Always remember to thank your host.

PASTA WITH MARINATED TOMATOES AND BRIE

Serves 4

Ingredients:

• 6 roma (plum) tomatoes

• 1 wedge Brie cheese

• 2 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• 2 cups finely chopped fresh basil

• 500g linguine, penne or fusilli

• Salt and black pepper to taste

Method:

1. Chop the tomatoes into bite-size pieces and place in a bowl.

2. Chop or tear the Brie into bite-sized pieces and add to the bowl, together with the olive oil, balsamic vinegar and half the basil. Set aside to marinate for at least 4 hours, or up to 8 hours.

3. When ready to serve, cook the pasta according to the package instructions. Drain, and immediately add to the marinated tomatoes and Brie. Toss gently to combine; the heat of the pasta will start to melt the cheese. Scatter over the remaining basil and serve warm.

For a lower-carb option, replace the pasta with 500g baby marrow noodles.

By Zola Nene

VEGETABLE STIR FRIED SAVOURY RICE

By Elroy van Heerden-Mays

Ingredients:

• 1 cup brown rice

• 1 tin whole corn kernels

• half a green and red pepper

• 1 head baby cabbage

• 1 onion

• 1 tablespoon crushed garlic

• 2 tablespoons freshly squeezed lemon juice

• 2 tablespoons Robertsons spice for rice

• olive oil for frying

• salt and pepper to taste

Method:

1. Boil the rice until done. Do not overcook.

2. Add the olive oil to the pan.

3. Chop the onion and fry until golden brown in pan.

4. Add the crushed garlic and stir.

5. Chop the peppers and cabbage and add to the pan.

6. Cook for 2 minutes and stir occasionally.

7. Remove the corn kernels from the tin and drain the excess water and add to the pan.

8. Add the spice, salt and pepper and mix well. At this stage you can add a little water to the pan.

9. Add the lemon juice and stir well.

10. Add the rice and mix well.

11. Fry the rice for 2-3 minutes and remove from the stove.

12. Garnish with grilled lemon pieces and freshly chopped parsley.

Serving suggestion:

Serve with any meat dish as a side. You can also add leftover chicken pieces and serve on its own.

CRANBERRY GLAZED SMOKED BONELESS GAMMON

By Elroy van Heerden-Mays

Serves 6-8

Ingredients:

• 1 smoked boneless gammon

• 2 carrots

• 1 onion

• 2-4 bay leaves

• 1 litre water

• black pepper

• cranberry glaze

Method:

1. Place the gammon in a pot with its string cover still on. 2. Chop the carrots and onion and add to the pot. 3. Add the bay leaves and pepper. 4. Pour the water into the pot so that the water covers half the gammon. 5. Put the lid on and boil for 40 minutes 6. After boiling, remove the gammon from the pot and place it into an oven dish. 7. Remove the string cover and rind. 8. Pour the glaze over the gammon and cook in pre-heated oven for 20 minutes. 9. Remove the gammon from the oven and garnish with pineapple rings and glazed cherries.

Serve hot or cold with you Christmas or Sunday lunch. You can also enjoy the leftovers on a sarmie the following day.

SRIRACHA CHICKEN

By Elroy van Heerden-Mays

For the love of summer celebrations

You could, of course, braai or grill the corn to give it that distinctively delicious char, instead of cooking it on the stove. You can also replace the fresh corn with canned or frozen alternatives. If using canned, make sure that it is thoroughly drained of all liquid. If you’ve gone for the frozen corn option, check that it has been properly defrosted, and pat dry with paper towel as you want a crunchy, zesty salad, not a mushy mess!

Ginger & herbed corn salad

GINGER AND HERBED CORN SALAD

Prep Time: 15 minutes

Cook Time: 15 minutes

By Siba Mtongana

Serves 6

Ingredients:

Corn salad

• 45ml olive oil

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 30g fresh ginger, very finely grated

• 350g mushrooms, thinly sliced

• 1 red pepper, diced

• 1 green pepper, diced

• 1 yellow pepper, diced

• 6 corns on the cob, cooked

• 30ml fresh coriander, chopped

• 15ml soy sauce

• 2ml freshly ground black pepper

Dressing

• 80ml olive oil

• 60ml freshly squeezed lemon juice

• 2ml sugar

• 30ml fresh parsley, finely chopped

• 15ml fresh coriander, finely chopped

• 15ml fresh mint, finely chopped

Method:

To make the salad:

1. Heat half the oil in a large frying pan. Sauté the chopped onion for 4 minutes until soft and translucent. Add the garlic and most of the ginger; cook for 1 minute until fragrant.

2. Add the rest of the oil plus the mushrooms and cook for 5 minutes until nicely browned. Add the diced peppers and cook for 2 minutes.

3. Cut the corn off the cob and add to the pan. Add the coriander and stir to combine.

4. Remove from heat and season with soy sauce and black pepper to taste. Stir in the remaining fresh grated ginger. Allow to cool slightly.

To make the dressing:

1. Whisk together all the dressing ingredients in a jug until well combined. Drizzle over the salad just before serving.

Perdeberg's ‘Natuurlik’

- paying homage to nature

As a testimony to their commitment to conservation and sustainability, Perdeberg Wines has released the latest addition to their diverse portfolio – called Natuurlik. The organically produced Chenin Blanc 2022 joins the growing appeal to save and sustain Mother Nature in all her elements, which plays an integral part in producing premium quality wines.

Perdeberg Wines can be found at the foot of the majestic Paardeberg Mountain range which towers over the vineyards and is flanked by fields of indigenous flora and fauna.

The inspiration for the label originated from Perdeberg’s biodiversity efforts in the vineyards. To farm sustainably, Perdeberg do not use insecticides but rather use natural enemies to control mealybug on the vines. With health and sustainability playing leading roles, there is a consumer growth opportunity for an organic Chenin Blanc that respects both the environment and consumer health.

The Natuurlik Chenin Blanc 2022 is a beautiful green, pale yellow colour and showcases aromas of citrus, lime, white pear and grapefruit. On the palate, the wine is rich and rounded with fresh acidity. The ultimate summer wine, perfect on its own or to be enjoyed with a delicious pasta or your favourite pizza. Available directly from the Tasting Room at R95 per bottle, online at Perdeberg’s Online Wine Shop or selected liquor outlets nationwide.

For more information visit https://perdeberg.co.za

Natuurlik is the Afrikaans word for ‘natural’ – for it should only be natural to protect our environment for future generations, and of course, Perdeberg is playing its part most deliciously!

Burrata and Stone

Fruit Salad with Organic Chenin Blanc

By Bianca Davies Serves 4

Ingredients:

For the vinaigrette:

• 2 tablespoons freshly squeezed lemon juice

• 2 tablespoons white wine vinegar

• 2 teaspoons Dijon mustard

• 2 teaspoons honey or maple syrup

• 4 tablespoons extra virgin olive oil

• Salt and pepper, to taste

For the salad:

• ½ red onion, thinly sliced into petals

• Pinch sugar

• Pinch sea salt

• 2 tablespoons white wine vinegar

• 2 plums, sliced

• 2 nectarines, sliced

• 4 heirloom tomatoes, sliced

• 2 x ± 100g balls burrata

• Large handful fresh basil leaves

• Micro herbs, for serving

• Salt and pepper, to taste

Method:

For the vinaigrette:

1. Whisk all the ingredients together in a small bowl or shake well in a sealed jar until emulsified.

2. Season to taste.

3. Set aside until serving.

For the salad:

1. In a small bowl, combine the red onion with a good pinch of sugar and salt.

2. Drizzle with the vinegar and toss well.

3. Set aside.

4. Prepare the fruit and arrange on a serving platter, layering as you go.

5. Include lightly pickled red onions and basil leaves in the layers and save some for scattering on top.

6. Tear the burrata into chunky pieces and dot all over the salad.

7. Finish with the remaining basil leaves and micro herbs.

8. Season everything lightly with flaky salt, freshly ground black pepper and drizzle with the dressing.

9. Serve straight away with a chilled glass of Perdeberg Organic Chenin Blanc and enjoy!

ORIENTAL SEARED TUNA SALAD WITH PLUMS

By Jenny Morris for Juicy Delicious

•

•

•

BUTTERNUT AND SWEET POTATO SOUP

By Elroy van Heerden-Mays

Serves 6-8 people

Ingredients:

• 1 large butternut

• 2 medium-sized red sweet potatoes

• 1 medium-sized onion

• 250ml fresh cream

• salt & pepper to taste

Method:

1. Peel and cut the butternut and sweet potatoes into small cubes.

2. Cut the onion into small pieces.

3. Boil the butternut, sweet potatoes, and onion until soft.

4. Pour the mixture into an electric blender and blend until smooth.

5. Add the mixture back into the pot and warm through over medium heat.

6. Add the fresh cream, salt, and pepper.

7. Heat for another 5 minutes and let the soup rest.

Serve hot or cold with freshly baked bread. This soup is perfect for any season.

Bacon and cheeseomelette

Omelettes are an easy breakfast, lunch or dinner and with a classic combo of bacon, eggs and cheese, is a sure-fire winner every time.

Ingredients:

• 1 rasher rindless bacon, chopped

• cooking oil spray

• 2 Nulaid eggs

• 1 tablespoon milk

• 2 tablespoons coarsely grated Gruyere cheese

• 1 tablespoon finely chopped chives

• thick buttered toast, to serve

Method:

1. Heat a 20cm (top measurement) non-stick frying pan over moderately high heat.

2. Cook bacon, stirring, 2-3 minutes, or until browned. Drain on paper towels. Cool pan slightly; spray with cooking oil.

3. Whisk eggs and milk in a jug. Heat pan over moderate heat.

4. Add egg mixture; tilt pan to cover base. Cook 1 minute, or until set underneath. Sprinkle Gruyere, bacon and chives over omelette. Cook a further 2 minutes, or until cheese melts.

5. Using a spatula, carefully fold omelette in half. Transfer to a plate; serve with toast.

Bacon, eggs and cheese – it’s a classic combo for good reason.

Serves 4 Prep Time: 20 mins Cook Time: 15 mins

BROODJIE

By Nando’s

Method

• 3 tablespoons Nando’s Garlic PERi-PERi Sauce

• 1 baguette or ciabatta, halved lengthwise, but not sliced through

• 2 red onions

• 200g or more mozzarella cheese

• 4 oven roasted tomatoes

• 200g cooked slapchips

1. Halve the onions, but do not trim the tops. Remove outermost papery layer from each onion. Smear onions with oil and grill over the coals, cut sides down, for 5 -10 minutes. Separate into petals.

2. Spread the Nando’s Garlic PERi-PERi Sauce on the bottom half of the baguette. Layer with the slapchips, onion petals, roasted tomatoes and slices of mozzarella.

Serve with spicy sweet potato wedges. See page 47 for recipe

CHILLI BOERIES WITH CRISPY ONIONS AND SPICY SWEET POTATO WEDGES

By Nando’s

Ingredients

• Nando’s Garlic Perinaise

• Nando’s PERi-PERi Prego sauce

• 500g Boerewors or sausage of your choice, for example pork bangers

• 2 onions, sliced

• 2 cups and 1 teaspoon vegetable oil

• flour, for dusting

• 6 hotdog buns, halved and toasted on the inside

• 3 tomatoes, peeled and diced

• 2 onions, diced

• pinch of sugar Method

1. Brush the sausage with Nando’s PERi-PERi Prego sauce and cook in the oven for 20 minutes at 180°C.

2. To make the crispy onion rings: while the sausage is cooking, gently separate the onions to make rings. Heat the oil in a small saucepan. Dip the onion in water, then into the flour. Shake off any excess flour and repeat. Fry in batches in the oil until lightly golden and crispy.

3. To make the spicy tomato relish: fry the onions in a teaspoon of oil until soft. Add the tomatoes and 2 tablespoons of Nando’s PERiPERi Prego sauce and simmer for 15 minutes, add the sugar.

4. Assemble the boeries and drizzle liberally with Nando’s Garlic Perinaise.

CHICKEN

OR

AUBERGINE

PREGO ROLLS WITH SPICY CHARRED PINEAPPLE AND SMASHED CUCUMBER SALAD

By Nando’s

Serves 4

Prep Time: 5 mins

Marinade Time: 60 mins

Braai Time: 20 mins

Chicken or aubergine prego rolls

Ingredients

• Nando’s Prego Sauce

• 4 bread rolls

• 4 chicken breasts or thick aubergine slices

Method

1. Marinade the chicken or aubergine in the Nando’s Prego Sauce for one hour.

2. Cook on the braai for 10 minutes on either side.

3. Lightly toast the buns on the fire, add the cooked chicken or aubergine, add extra Nando’s Prego sauce and enjoy with spicy charred pineapple salad.

Spicy charred pineapple and smashed cucumber salad

Ingredients

• 3 tablespoons Nando’s Prego Sauce

• 1 pineapple, peeled and quartered lengthwise, halving each quarter again

• 2 cucumbers, sliced lengthwise

• 2 whole rounds of feta

• 2 tablespoons olive oil

• 2 tablespoons fresh lime juice

• fresh mint

• salt to taste

Method

1. Gently smash cucumbers with

a rolling pin or the back of a heavy knife, add olive oil, lime juice, Nando’s Prego Sauce and salt.

2. Grill the pineapple on the braai for about 2 minutes per side until lightly charred. Add to the cucumber, toss and add mint leaves.

MOZAMBICAN PAPRIKA SPICY FISH BURGER

By Nando’s Serves 4

Prep Time: 5 mins Cook Time: 15 mins

Ingredients

• Nando’s Mozambican Paprika PERi-PERi

• 2 pieces of kingklip fillet (or any fish of your choice)

• 2 bread rolls

• Nando’s Perinaise (choose your flavour)

• olive oil

• salt and pepper

• spring onion, sliced lengthwise

• radish, thinly sliced

• pineapple, thinly sliced

• cucumber, thinly sliced

Method

1. Cook the fish in a pan with a little bit of oil – 10 minutes skin down and 5 minutes on the other side.

2. Remove from heat and assemble your burger.

3. Slice the bun in half and toast the insides.

4. Spread some Nando’s Perinaise on the bottom, layer with pineapple, cucumber, fish, add Nando’s Mozambican Paprika PERi-PERi sauce, pineapple, radish and top with spring onions.

Tip: Serve with homemade potato crisps.

SPICY SWEET POTATO WEDGES

By Nando’s

Serves 4

Prep Time: 10 mins Cook Time: 40 mins

Ingredients

• Nando’s PERi-PERi Prego sauce

• Nando’s Garlic Perinaise

• 6 - 8 sweet potatoes

• olive oil

Method

1. Preheat the oven to 200°C.

2. Wash sweet potatoes and slice them into wedges. Toss wedges in Nando’s PERi-PERi Prego sauce, drizzle with olive oil and season with salt.

3. Place on a baking sheet and bake for 30 - 40 minutes.

4. Serve with Nando’s Garlic Perinaise.

FREE RANGE BEEF & PORTABELLO MUSHROOM BURGER

By The South African Mushroom Farmers Association

Serves 2

Blended Mushroom Burger Patty

• 200g free range beef mince

• 200g Portobello Mushrooms

• One bun per burger

• 4g finely chopped parsley

• 4g Hudson’s Secret Burger Spice60

• Egg Method

1. Chop the parsley finely. 2. Chop the Portobello mushrooms into small pieces, but not too fine (to retain texture).

3. Flash fry the mushrooms before adding them to the mince.

4. Mix the mushrooms, beef mince, chopped Portobello mushrooms, parsley and Hudson’s burger spice together. 5. Add egg and combine thoroughly. 6. Shape mixture into ball and either pan fry or cook in an air fryer.

Oven Roasted Tomatoes And Mushrooms

• 60g cherry tomatoes

• 60g Portobello Mushrooms

• 20g thyme

• 20g rosemary

• 100ml olive oil

• Salt & pepper

To

Serve The Burger 1. Butter the buns with

Method

1. Chop the Portobello mushrooms into quarters.

2. Place cherry tomatoes and Portobello mushrooms on a grease proof baking sheet.

FAT Bastard Crayfish Braai with Chardonnay Beurre Blanc

For the sauce:

Ingredients:

• 20 crayfish tails

• melted butter, for brushing

• 150ml FAT Bastard Chardonnay

• 60ml white wine vinegar

• 1 tablespoon shallots, finely minced

• 225g fridge cold butter, cut into small cubes

• salt and pepper to taste

To serve

• fresh green salad

• lemon wedges

Method: Prepare your braai

1. Bring the FAT Bastard Chardonnay, white wine vinegar and shallots to the boil.

2. Reduce until you have about 2 tablespoons of liquid remaining.

3. Turn the heat down as low as it can go.

4. Add the cold butter, two to three pieces at a time, whisking constantly.

5. Continue to add the butter, whisking with each addition until the sauce is thick, smooth and glossy. Season to taste.

6. Strain into a bowl and keep in a warm place or in a dish with warm, not hot, water.

7. Heating the sauce too much will cause it to split.

For the crayfish:

1. Cut the crayfish tails in half. Clean, remove the veins, rinse well and pat dry with paper towel.

2. Brush the melted butter evenly over the crayfish halves and braai them flesh side down for about 2 minutes, and then flip and finish cooking for another 1-2 minutes.

3. Remove crayfish from the braai and plate family style on a platter.

4. Season with salt and pepper.

5. Drizzle with Chardonnay Beurre Blanc and serve the rest on the side for dipping.

6. Squeeze over some fresh lemon juice and plate alongside a big green salad.

healthy living Clean eating for

Good nutrition, daily exercise and adequate sleep are the foundations of healthy living. The basic idea of clean eating is to choose foods that are as close to their natural form as possible. Choose fresh foods instead.

Healthy eating habits include:

• Eat a good variety of healthy foods from the five food groups each day.

• Aim for two servings of fruit and five servings of vegetables each day.

• Drink fresh, clean tap water instead of sugary drinks.

• Switch to healthy recipes that look and taste good.

• Cut back on salt.

• Reduce the use of certain fats and oil.

• Limit sugar intake.

• Bump up fibre.

• Increase calcium and Vitamin D intake.

• Add more potassium.

• Cut back on sodium.

• Aim for a variety of colours of foods.

• Avoid hazardous and harmful alcohol use.

A few eating rules to consider:

• Eat a balanced breakfast every day.

• Load your plate with vegetables.

• Don’t starve yourself.

• Cut down on processed foods.

• Limit your sodium and sugar intake.

• Ask questions when eating out.

• Have a plan when buying groceries.

Kickstart your day with a healthy breakfast within an hour of waking up. Lunch should be about four to five hours after breakfast and dinner as early as possible. It’s healthier to stop eating three hours before going to bed. That allows plenty of time for the body to digest the last food you ate so it won’t disrupt your sleep.

How does poor nutrition affect us?

Poor nutrition can contribute to stress, tiredness and our capacity to work. Over time, it can contribute to the risk of developing some illnesses and other health problems such as:

• being overweight or obese

• tooth decay

• high blood pressure

• high cholesterol

• heart disease and stroke

• type-2 diabetes

• osteoporosis

• some cancers

• depression

• eating disorders

Eating healthily is easier than you think!

Is it ok to nap after eating?

Going to sleep directly after a meal means that your body doesn’t get a chance to burn off those calories. In fact, eating a big meal and then hitting the couch can be just as harmful.

Wine

The heart and soul to good food

When pairing wine with food, you only need to focus on six tastes: salt, acid, sweet, bitter, fat and spice (piquant). The most important aspect of pairing food with wine is body or weight.

The basic rules when pairing food and wine

• Keep the food and wine at a similar weight.

• Match the flavour intensity and character.

• Consider acidity.

• Soften bitter tannins with richer, heavier food.

• Serve the wine at least as sweet as the food being served.

• Serve spicey food with spicey wines.

Wines that are higher in tannins should be served with high protein meals, which mix with the tannins and lessen the tannins taste. If you attempt to serve a high tannin wine with fish or other seafood, it will sometimes give an unpleasant metallic taste or even a bitter taste if served with salty dishes.

Does wine change the taste of food?

Absolutely! The alcohol helps to release flavour molecules in foods and assists in dissolving fats, allowing ingredients to reveal their own unique flavours in ways that other liquids or fats cannot.

The food mingles with saliva and the result is what gives the pleasure, by dissolving compounds and transmitting them via nerves to taste centres in the brain. Factors that affect the taste and quality in wine are the grape variety, vintage, producer and place of origin.

Summer fruits and wine

• Strawberries

• Raspberries

• Blueberries

• Cherries

• Blackberries

• Currants

• Pomegranates

These fruits of intense red shades combine perfectly with wines of similar tones. They pair well with rose’s and young fruity red wines.

The five S’s of wine: See, Swirl, Sniff, Sip and Savour

Did you know?

Successful wine pairing will enhance the dining experience –potentially heightening flavours, textures and qualities in the food.

STEAMED CAULIFLOWER AND BROCCOLI

By Elroy van Heerden-Mays

Ingredients:

• 1 broccoli head

• 1 cauliflower head

• mixed roasted nuts and seeds

• 2 tablespoons grated parmesan cheese

• black garlic sauce

• red prickly pear syrup

• salt and pepper to taste

Method:

1. Cut the broccoli and cauliflower into small pieces and steam in a pot.

2. Once steamed, move to a strainer to cool down.

3. Place the broccoli and cauliflower pieces onto a plate and spread evenly.

4. Pour over the roasted nuts.

5. Drizzle the black garlic sauce and prickly pear syrup over the broccoli and cauliflower.

6. Sprinkle the grated parmesan cheese.

Serving

suggestion: Serve as a side dish with any food.

Sustainable health habits

Navigating the nutrition story can be beyond confusing. Health science, by its very nature, is constantly changing.

My aim with this column is to try to help you to make some sense of this all, and for you to strive for optimal health and wellness for as long as possible. For me, it is about sustainable health habits that are unique to every individual.

Food plays an enormous role in our lives. Our bodies need food for fuel, nourishment and to sustain life. Food helps us bond and build connections, share experiences and create memories. Emotionally, food brings us comfort, stirs nostalgia, channels love and serves as a coping mechanism or an outlet for a celebration.

In fact, I believe food is one of the most important relationships in our lives. Food is like a very dear friend, a thing to be cherished, and yet so many of us seem to have such a fraught and fractured relationship with it.

Learn to love food!

1. Lose the words ‘bad’ and ‘good’ when referring to food and replace with ‘nutritious’ and ‘non-nutritious’.

2. Try to eat when you are hungry and stop when you are satisfied. Many have lost their hunger cue so one needs to try to tune into this slowly.

3. Revel in the process of eating, the tastes and textures, and sights and smells. The time spent eating with your loved ones, or tribe, and without technology.

4. Stop counting calories, measuring and weighing yourself. It’s about your health and not your weight.

5. Own and enjoy making your food choices. Silence the critics and decide for yourself.

6. Food does not define you. Do not judge yourself based on what you eat.

7. Join a group of like-minded folk to help inspire you and help you on this journey.

8. Be kind to yourself.

9. Be grateful for the fact that you have food. More than 800 million people go to bed hungry every night.

10. Be cautious with social media and the demonisation of food. Be judicious about who or what you follow.

Hayley North – A qualified physiotherapist and nutritional advisor

Prosciutto crudo, in English often shortened to prosciutto, is Italian uncooked, unsmoked, and dry-cured ham. Prosciutto crudo is usually served thinly sliced.

Firm and Semi-Firm Cheeses

Gouda

Serve with a Cabernet or Shiraz. Best paired with spicy nuts, olives and oat crackers.

Parmesan

Serve with a Cabernet Sauvignon or Sauvignon Blanc. Best paired with prosciutto or balsamic vinegar. Cheddar Serve

Asiago

Soft and Semi-Soft Cheeses

Fresh Cheeses

Mozzarella

Serve with any red or white wine. Best paired with olive oil, tomatoes and basil.

Pairing Suggestion

Robertson Winery

Brut Rosé Sparkling www.robertsonwinery.co.za

Taaibosch

Le Chant du Coq www.taaiboschwines.co.za

Camembert

Serve with Chardonnay. Best paired with pecans, fig jam, honey or baguette.

Pairing Suggestion

Robertson Chenin Blanc Wild Ferment 2021 www.delheim.com

Brie

Pairing Suggestion

Viljoensdrift

Sauvignon Blanc www.viljoensdrift.co.za

Serve with Pinot Gris or Sauvignon Blanc. Best paired with green apples, pears, grapes and berries, and unsalted nuts.

Feta

Serve with a Rosé. Best paired with olives, tomatoes and red onions.

Ricotta

Serve with a Prosecco or Fume Blanc. Best paired with honey, stawberries, nut butter spread or jams.

Gorgonzola

Serve with Zinfandel and Sauternes. Best paired with grapes, honey and pistachios.

Pairing Suggestion

Delheim Chenin Blanc Wild Ferment 2021 www.delheim.com

Pairing Suggestion

Perdeberg

Cellar Old Vine Chenin Blanc MCC www.perdeberg.co.za

Roquefort

Serve with Riesling, Port or Sherry. Best paired with honey, spiced apples and meat.

Fairview Riesling 2022 www.fairview.co.za

Cheers to a snappy and lively

Chardonnay!

South Africa is considered one of the world’s undisputed leaders in producing high-quality and original Chardonnay wines.

The history of Chardonnay is a long and interesting one, all thanks to the chardonnay grape, which originally hails from Burgundy, France. Chardonnay was believed to be first planted in Chablis by the Cistercians at Pontigny Abbey in the 12th Century.

Chardonnay is the world’s most popular white wine, and for good reason too. It’s a dry white table wine typically made from green-skinned grapes that adapt to a variety of climates and produce versatile wines in many price points.

Did you know?

There are two different types of Chardonnay wine. If you like a creamy, rich white wine, you’ll love the classic style of oak-aged Chardonnay wine. If you prefer your wine to be lean, minerally and dry, then your perfect Chardonnay is the un-oaked kind.

Can I age Chardonnay?

Most white wines should be consumed within two to three years of bottling, while full-bodied wines like Chardonnay can be consumed within three to five years.

Do I need to breathe Chardonnay before I consume it?

The answer is simple. Yes. Although most white wines don’t receive all the benefits of decanting when compared to red wines, a matured bottled of Chardonnay will definitely need to breathe.

Serving suggestion

A Chardonnay is best served when chilled to lift the aromas and acidity.

Once opened, recork and refrigerate to limit the wine’s exposure to oxygen, heat and light.

Food pairing

A Chardonnay pairs well with meaty fish and shellfish (lobster, shrimp, crab, scallops). Also pair Chardonnay with subtly flavoured, simply seasoned poultry and pork dishes, and oaky Chardonnay goes well with foods that have toasty flavours.

EASY FISH TACOS!

By Funky Ouma

Ingredients

• hake fillets 600g (or other mild white fish)

• 1 teaspoon of smoked paprika

• Funky ouma seafood spice

• juice of 1 lemon

• Funky Ouma chilli oil

• Taco shells

• Avo

• fresh coriander leaves

• red or green spring onions

• plain greek yoghurt or sour cream

Method

1. Pat the fish dry with paper towels.

2. Season with Funky Ouma seafood spice, smoked paprika, add a dash of Funky Ouma chilli oil and a squeeze of fresh lemon juice.

3. Heat olive oil in a pan over a medium heat.

4. Add the fish to the pan and cook for 4-7 min on each side. Remove from the heat and set aside.

5. Heat the taco shells and start to assemble!

Serving suggestion: fill each taco with pieces of the cooked fish, sliced avo, diced spring onion, fresh coriander and a dollop of greek yoghurt or sour cream! Don’t forget a fresh lemon or lime slice!

15 MINUTE CORN FRITTERS!

By Funky Ouma Ingredients

• ½ cup all purpose flour

• ½ cup polenta

• 1 teaspoon baking powder

• season with Funky Ouma braai salt

• 1 egg

• ½ cup milk

• 1 tin of drained corn kernels

• ½ red onion chopped

• handful of fresh chopped parsley or coriander

• juice of half a lemon

Method

1. Whisk the dry ingredients together.

2. Add the egg and milk, whisk until combined.

3. Add the corn kernels, chopped onion, fresh herbs, a squeeze of lemon juice and stir to combine.

4. Heat a pan over medium heat, add a drizzle of Funky Ouma olive oil to coat the bottom of the pan.

5. Place a scoop of the fritter batter into the pan.

6. Leave to cook for 2-3 min on each side until both side are golden brown.

Serving suggestion: Serve with Greek yoghurt, crème fraiche or sour cream. Add some fresh herbs and a squeeze of lemon juice.

To enter scan the QR code or enter online via essentialflavours.co.za T&C’s apply

SPICY ROASTED TOMATO PASTA

By Funky Ouma

Ingredients

• 450g fresh cherry tomatoes

• 4 tabelspoons of Funky Ouma chilli oil

• Funky Ouma chilli salt

• 340g dried spaghetti or linguine

• 1 garlic clove (finely chopped)

• fresh basil leaves

• Ricotta cheese

• finely grated parmesan cheese *optional*

Method

1. Preheat oven to 220°C

2. Put the cherry tomatoes on a rimmed baking sheet.

3. Toss the tomatoes with the Funky Ouma chilli oil.

4. Add Funky Ouma chilli salt.

5. Place in the oven for 20-25 min. Until tomatoes are soft and juicy. Use the back of a spoon to lightly crush the tomatoes once you remove from the oven.

6. While tomatoes are roasting cook the pasta according to the package directions. Before draining, set aside ¼ cup of pasta water.

7. Add the ¼ cup of pasta water to the sheet pan with the roasted tomatoes, add chopped garlic and stir to create a sauce.

8. Add the sauce to the cooked pasta and toss to coat.

Serving suggestion: Serve pasta with spoons of ricotta, grated parmesan cheese and fresh basil!

A few tips for

shopping smarter

during the holiday season

Let’s be honest. Holiday shopping can be a nightmare, especially when you have to brave crowded shopping malls, queueing for longer than expected, or simply listening to Christmas carols playing on repeat.

Your shopping experience doesn’t have to be awful. Try these tips to shop smarter and have a more pleasant holiday experience.

Plan ahead

Don’t fall prey to last minute splurge purchases. Before you even start your holiday shopping, make a list for gifts, groceries and luxuries and set yourself a budget. Allocating a budget for the holidays will enable you to minimise overspending and avoid unnecessary purchases.

Shop online

Try and do the bulk of you shopping online to avoid crowded shopping malls. Also make sure that you order gifts way in advance, so you don’t have to pay for overnight (expensive) shipping.

Track your spending

Tracking your spending is one of the easiest ways to avoid exhausting your holiday budget.

Stick to your shopping list

Avoid impulse buying and frequenting the mall “just to see what they have”.

Avoid credit card debt

Credit providers tend to offer higher credit limits during the start of the holiday season. It is easy to spend, but not always easy to pay back. Credit cards can be a financial killer, especially when it comes to buying gifts. Consider doing a cash-only Christmas and avoid the temptation of shopping with credit.

Save for the month ahead (Janu-worry)

Many people often get caught up in the festivities and forget that they still have to budget for additional startof-the-year expenses once the festive season draws to a close. Set aside additional funds for “back to school” too.

Consider buying experiences – not just stuff

Invest money in creating a family memory that will last forever than buying an item that won’t last long. After all, it is the family season.

Save money by using shop points

Many stores offer shop points that you can accumulate during the year for that special Christmas shopping or for the “back to school” essentials. Use your points on necessities, not luxuries.

The Nutrition Source Mushrooms:

Umami-rich mushrooms are delicious and flavoursome, but did you know they have nutrients that can help you lose weight, fight cancer and boost your body’s immunity?

1. Mushrooms are low in calories and help to burn fat by regulating metabolism in your body.

2. The selenium, alpha- and beta-glucan content found in mushrooms can boost the immune function and help your body fight against infections.

3. In 2006 it was proven that mushroom extracts can reduce breast cancer. Subsequent research quantified and documented that an average consumption of 10g of mushrooms per day (that’s equal to one white button mushroom!) can reduce the chances of breast cancer by more than half.

An initiative of the South African Mushroom Farmers’ Association

Mushroom and couscous braai butternut

By The South African Mushroom Farmers’ Association

MUSHROOM AND COUSCOUS BRAAI BUTTERNUT

Serves 6

Ingredients:

3 medium butternuts

Stuffing:

• 1 cup couscous

• 250ml chicken or vegetable stock, just boiled

• 200g baby leeks, sliced

• 300g baby portabellini/baby button mushrooms, sliced in half

• 4 cloves garlic, minced

• 1 small chilli, sliced and deseeded if desired

• 100g feta cheese, crumbled

• Handful fresh parsley, roughly chopped

• 3 tablespoons za’atar spice blend

• Olive oil, for cooking

• Salt and pepper, to taste

Method:

1. Preheat braai to medium high heat.

2. Cut each butternut in half and scoop out the seeds.

3. Brush the halves with olive oil and season well with salt.

4. Wrap in tinfoil and place on the braai.

5. Braai for 30–40 minutes, or until cooked through and soft when pierced with a knife.

6. When the butternut is almost ready, prepare the filling.

7. Place couscous in a bowl and pour over the stock.

8. Mix and cover with a lid or tight plastic wrap.

9. Using a large cast iron pan on the braai or stovetop, heat a drizzle of olive oil.

10. Add the sliced leeks and cook until tender.

11. Add the baby button mushrooms and cook until tender.

12. Add the garlic and chilli and cook until fragrant.

13. Fluff up the couscous with a fork and add to the pan. Toss to combine.

14. Remove filling from the heat and mix in the roughly crumbled feta cheese and parsley.

15. Unwrap butternut halves and fill generously with the mushroom stuffing.

16. Sprinkle liberally with za’atar and serve straight away!

By The South African Mushroom Farmers’ Association

MUSHROOM GARLIC BREAD

Serves 4-6

Ingredients:

• 1 large baguette

• 115g butter, softened

• 4 cloves garlic, finely grated

• 1 tablespoon dried oregano

• 1 tablespoon parsley, chopped

• 60g Parmesan, grated

• 250g portabellini mushrooms, sliced

• Fresh thyme leaves, for serving

• Olive oil, for cooking

• Salt and pepper, to taste

Method:

1. Preheat braai onto a medium heat.

2. Cut the baguette lengthwise in half.

3. Toast baguette halves until lightly golden brown on the braai, cut side down. Remove.

4. Combine butter, garlic, oregano and a good amount of salt and pepper

in a small bowl.

5. Mix well.

6. Spread evenly over the bread.

7. Sprinkle bread with half of the Parmesan.

8. Heat a frying pan on high heat or a cast iron pan on the braai.

9. Add a drizzle of olive oil and cook the mushrooms until tender and golden. Season well.

10. Spread mushrooms all over the bread and finish with the rest of the parmesan.

11. Return the bread to the braai and close the lid. Cook until the cheese and garlic butter mixture melt into the bread and the outside is crisp.

(If you don’t have a braai with a lid – wrap the garlic mushroom bread in tinfoil.) Serve straight off the braai, sprinkle with thyme leaves and cut into chunky wedges.

PARTY PIES

Makes 8 open pies

Ingredients:

Béchamel:

• 250ml full cream milk

• 30g butter

• 20g flour

• Large pinch salt

• 1 tablespoon mustard powder

• Sprinkle of ground nutmeg

• 2 x 250g puff pastry sheets

• 100g pancetta, sliced in half

• 150g asparagus spears, 16 spears

• 250g baby Portabellini or baby button mushrooms, sliced in half

• 40g Parmesan cheese, grated

• 1 large egg, beaten, for egg wash

• Olive oil

• Salt and pepper, to taste

Method:

1. For the béchamel: In a small saucepan over low heat, warm the milk. (Do not let any evaporate)

2. In a second slightly larger

saucepan, melt the butter.

3. When melted, add the flour.

4. Whisking constantly, cook for about 2 minutes. The mixture should not darken but turn a very light golden and smell like biscuits.

5. Slowly pour in the warm milk, whisking constantly to keep the sauce smooth.

6. Cook, whisking constantly, until the sauce thickens.

7. Season generously with salt and add the mustard powder and nutmeg to taste.

8. Pour into a bowl and cover with cling film on the surface to avoid creating a skin.

9. Set aside in the fridge.

10. Preheat oven to 200˚C. Line a baking tray with baking paper.

11. Heat a drizzle of olive oil in a large frying pan.

12. Sauté the mushrooms on high heat until golden brown.

13. Season lightly and remove from the heat.

14. Thaw the puff pastry and cut each sheet into quarters so you have 8 squares.

15. Place them diagonally so they look diamond shaped on the lined tray.

16. Spread a good dollop of béchamel on each piece of pastry, spreading it from the bottom corner to the top corner.

17. Follow with a few pieces of pancetta and two spears of asparagus.

18. Dot the cooked mushrooms over each piece.

19. Finish with a sprinkle of grated Parmesan.

20. Fold up the two side corners and seal them using a little bit of water on your finger tips.

21. Egg wash the open pies and bake for 25 minutes until golden brown and cooked through.

22. Serve with some lightly dressed micro greens and enjoy!

By The South African Mushroom Farmers’ Association

MUSHROOM AND CAULIFLOWER KEBABS WITH SPICY HERB SAUCE

Makes 6 kebabs

Ingredients:

Spicy herb sauce:

• 80ml olive oil

• 1 whole jalapeño, chopped (deseeded if desired)

• 2 garlic cloves

• 1 large bunch coriander

• 1 teaspoon ground cumin

• 3 tablespoons fresh lemon juice

• ½ teaspoon chilli flakes

• ½ teaspoon sea salt

• ½ teaspoon black pepper

Kebabs

• 5 large Portobello mushrooms, cut into quarters

• 1 small head of cauliflower, cut into florets

• 3 stalks celery, cut into large chunks

• 2 yellow bell peppers, cut into chunky pieces

Method:

Spicy herb sauce:

1. Add all ingredients to a food processor and blitz until well combined.

Kebabs:

1. Preheat braai to medium high heat.

2. Thread all vegetables onto 6 skewers, alternating as you go.

3. Brush vegetables generously with the spicy herb sauce.

4. Place on the braai and cook, rotating often until the vegetables are tender.

5. Brush with a fresh coating of herb sauce.

6. Serve on a generous swish of labneh with a crisp side salad and enjoy!

By The South African Mushroom Farmers’ Association

PORTABELLO SHAWARMA

Serves 4

Ingredients:

Mushrooms:

• 8 large Portobello mushrooms

• 1 tablespoon sumac

• 1 tablespoon ground cumin

• 1 tablespoon smoked paprika

• 1 tablespoon ground coriander

• 1 tablespoon dried oregano

• 3 tablespoons olive oil

• 3 tablespoons lemon juice

• 200g double cream plain yoghurt

• 1 garlic clove, finely grated

Sumac salt:

• 1 tablespoon sumac

• 1 tablespoon flaky sea salt

To serve:

• 100g feta, crumbled

• ½ red onion, sliced finely

• 4 large pita breads

• Shredded lettuce

• Large pickles/gherkins, sliced

• Olive oil, for cooking

• Salt and pepper, to taste

Method:

1. Preheat braai to a medium high heat.

2. Combine all the mushroom seasoning ingredients into a spice paste mix.

3. Brush all over the mushrooms.

4. Thread the portabellos onto a large metal skewer.

5. Place on the braai and cook,

rotating often, until the mushrooms are tender and charred on all sides.

6. Whisk yoghurt and garlic together.

7. Mix sumac and salt together.

8. Just before the mushrooms are cooked, place pitas onto the braai and toast lightly.

9. Serve the mushroom shawarma by slicing it thinly off the skewer.

10. Serve onto braaied pitas swished with garlic yoghurt and top with lettuce, red onion, feta and pickles. Sprinkle everything with sumac salt and enjoy!

By The South African Mushroom Farmers’ Association

WARM MUSHROOM, QUINOA AND FETA SALAD

Serves 4

Ingredients:

Vinaigrette:

• 1 clove garlic, finely grated

• 100ml olive oil

• 60ml red wine vinegar

• 15ml freshly squeezed lemon juice

• 2 tablespoons Dijon mustard

• 1 tablespoon dried oregano

1 cup uncooked quinoa

• 1 ¾ cup water

• ½ teaspoon salt

300g mixed salad greens

• Handful fresh dill sprigs

• 1 medium sized Mediterranean cucumber, sliced

• 4 radishes, thinly sliced

• 180g feta cheese, sliced into large chunks

• 400g white button mushrooms, sliced in half

• Olive oil, for cooking

• Salt and pepper, to taste

Method:

1. Preheat braai on medium high heat.

2. Place all the vinaigrette ingredients together in a glass jar with a lid.

3. Season well with salt and pepper.

4. Shake jar to emulsify and set aside until serving.

5. Rinse quinoa well in a fine metal sieve under cool running water.

6. Combine the quinoa, water and salt in a medium pot.

7. Bring to a boil, cover, reduce heat, and simmer for 15 minutes.

8. Remove from the heat and leave covered for 10 more minutes.

9. Fluff with a fork.

10. Toss mushrooms in a bowl with a little drizzle of olive oil, salt and pepper.

11. Place cut side down onto the braai and cook until lightly charred and just tender.

12. In a large mixing bowl combine the salad greens, dill, cucumber and radish.

13. Add the warm mushrooms and quinoa.

14. Drizzle everything with a little dressing and toss lightly.

15. Pile onto a serving platter and finish with feta chunks.

16. Serve the salad straight away and enjoy!

By The South African Mushroom Farmers’ Association

CAULIFLOWER STEAKS WITH MUSTARD CREAM AND TOASTED ALMONDS

By Zola Nene

Serves 4

Ingredients:

• 1 head cauliflower, cut into thick steaks

• 1 tablespoon olive oil

• 1 tablespoon butter

• Salt and pepper, to taste

• Pinch dried chilli flakes

• 1 teaspoon cumin seeds

• 1 cup sour cream

• 2 tablespoons wholegrain mustard

• 1 tablespoon honey

• 50g toasted almond flakes

Method:

1. Preheat the oven to 180 ºC.

2. To make the cauliflower steaks, heat a pan over medium heat, then add the olive oil and butter. Place the cauliflower steaks in the pan and brown on each side for 2 minutes until golden. Season with salt and pepper and chilli flakes, and sprinkle with cumin seeds. Transfer the steaks to an ovenproof dish and roast in the oven for 20 minutes.

3. To make the mustard cream, mix together the sour cream, wholegrain mustard and honey, and season with salt and pepper.

4. To serve, spread a generous amount of the mustard cream onto a plate, top with a cauliflower steak, and finish with a sprinkle of toasted almond flakes.

RICE AND BABY MARROW FRITTERS

By Zola Nene Makes 8-12

Ingredients:

• 4 cups cooked rice, cooled

• 2 cups grated baby marrows

• 125g cottage cheese

• 2 spring onions, chopped

• 2 eggs

• 30g fresh herbs (parsley, chives coriander, dill), chopped

• Salt and pepper, to taste

• Olive oil, for frying

Method:

1. In a large bowl, mix together the rice, baby marrows, cottage cheese, spring onions, eggs, fresh herbs, and salt and pepper.

2. Heat a large pan over medium heat and add the olive oil. Dollop a spoonfull of the mixture into the pan and fry until golden on both sides. Don’t flip the fritters until they are golden and crisp on the first side (about 3 minutes), or they might break apart.

ISIGWAMBA (SPINACH PAP)

By Zola Nene

Serves 4

Ingredients:

• 3 tablespoons olive oil

• 1 onion, chopped

• 1 garlic clove, crushed

• ½ teaspoon dried chilli flakes

• 1 large bunch (150g) spinach, rinsed and chopped

• Salt and pepper, to taste

• 1 cup maize meal

• 3 cups water

UJEQE (STEAMED BREAD)

By Zola Nene

Ingredients:

• 4 cups cake flour

• 10g instant dry yeast

• 1 tablespoon white sugar

• 1 teaspoon salt

• ± 2½ cups warm water

• Butter, softened, for greasing

Method:

1. Heat a pot over medium heat. Add the olive oil and onion, and sauté until soft. Add the garlic and chilli flakes, and sauté until they release their flavour.

2. Toss in the spinach and stir until the leaves are wilted. The leaves will be wet from rinsing, which will create enough steam to cook them sufficiently. Season with salt and pepper to taste.

3. In a bowl, mix the maize meal and water to form a slurry, then stir it into the spinach in the pot. Continue stirring over medium heat until the pap thickens and begins to bubble. Cover with a lid, then lower the heat and simmer for 15–20 minutes, or until cooked through. Season with salt.

Method:

1. In a bowl, whisk together the cake flour, yeast, sugar and salt. Slowly add the warm water, a little at a time, until a soft dough forms (you might need more or less water).

2. Turn out the dough onto a floured surface and knead for about 10 minutes, until it is smooth and elastic.

3. Place the dough into a bowl greased with butter. Cover with cling wrap and allow to proof for 30 minutes, or until the dough doubles in size.

4. Turn out the dough onto the floured surface and knead to knock out the air, then form it into a ball. Place it in a heatproof bowl, cover with cling wrap, then leave to rise until it doubles in size.

5. Place the heatproof bowl into a pot filled with enough boiling water to reach halfway up the bowl. Cover with a lid and simmer for 1½–2 hours, or until a skewer inserted into the centre of the ujeqe comes out clean and the bread springs back to the touch. Top up the water in the pot while cooking, if necessary.

GREEN SMOOTHIE

By BAOACTIVE

Prep time: 5 mins

Makes 2 smoothies

How to soak almonds

Place almonds in a bowl, add enough warm tap water to fully cover them. Cover the bowl and let it sit on your countertop overnight, or for 8–12 hours. Drain and rinse.

Pat the almonds dry using a clean paper towel.

This amazing and flavourful Moringa Smoothie Recipe is easy to prepare with delicious ingredients like coconut water, almonds and frozen banana – so creamy and delicious! The Moringa smoothie is ready in minutes and very healthy!

Ingredients:

• 1 medium banana

• ½ medium apple

• 1 kiwi fruit

• 7-8 almonds (soaked overnight and peeled)

• 1 tablespoon oats powder

• 1 teaspoon flaxseed powder

• 2 teaspoons chia seeds

• 1 cup spinach leaves

• 2 teaspoons moringa powder

• 1 cup coconut water (you can also use plain water)

Method:

1. Add all the ingredients except ½ a glass of coconut/plain water in a blender and blend till you get a smooth mixture.

2. Pour in the rest of the coconut water and pulse again for a while.

3. Your super healthy and filling green smoothie is ready.

BAO-BERRY SMOOTHIE

By BAOACTIVE

Prep time: 7 mins Makes 1 smoothie

Baobab comes as a fine powder with a lemony taste. The easiest way to use it is to add it to your smoothie or recovery drink. You can also make one of our potent power shots. This way you get the best nutritional boost out of your baobab. Baobab powder can be used in both sweet and savoury recipes; anything from cheesecake to bao-mayo. Try our recipes today!

Ingredients:

• 2 tablespoons baobab powder

• 2 cups berry juice

• ½ cup natural yogurt

Method:

1. Blend all ingredients (except fresh berries) together until smooth.

2. Pour into glass.

3. Garnish with fresh berries.

Perdeberg

Old Vine Chenin Blanc MCC

Retails at R150 www.perdeberg.co.za

De Grendel

Retails at R245 www.degrendel.co.za

Boschendal Brut NV

Retails at R179 www.boschendal.com

Blaauklippen Brut Cap Classique

Cellar door price at R200 www.blaauklippen.com

Alvi’s Drift Sparkling Range Brut Rosé

Retails at R110 www.alvisdrift.co.za

Old Road Wine Co Gorgeous Cap Classique

Retails at R155 www.oldroadwinecompany.com

TURKISH YOGHURT CAKE

By Jenny Morris for Juicy Delicious

Ingredients

• 15ml (1 tablespoon) softened butter, for greasing

• 4 eggs, separated

• ½ cup of sugar

• 45ml (3 tablespoons) flour, sifted

• 1½ cups double cream plain yoghurt

• Grated zest of 1 lemon

• Juice of 1 lemon

• 2½ml (½ teaspoon) orange extract mixed with 5ml (1 teaspoon) water

• 4 naartjies, peeled & segmented

• Icing sugar, to dust

• Whipped fresh cream, to serve

Method

1. Preheat the oven to 180°C and grease a 20cm springform cake pan with softened butter.

2. In a large bowl, add the egg yolks and sugar and use a hand beater to beat until the mixture is pale in colour and fluffy.

3. Gradually add the flour to the egg yolk mixture, followed by the Greek yoghurt, lemon zest, lemon juice and orange extract.

4. Using a clean bowl and beaters, whisk the egg whites until stiff peaks form. Fold the egg whites into the yoghurt mixture and pour the batter into the prepared cake pan.

5. Arrange the naartjie segments on top and bake for 50 minutes, or until the top of the cake starts to brown.

6. Remove from the oven and allow to cool in the cake pan completely before removing.

7. Dust with icing sugar once cool and serve with fresh whipped cream.

@juicydelicioussa

Siba’s tip: The great thing about this trifle is that you can use a variety of fruits, either seasonal or those you like most. It’s best to chill the trifle for 20 minutes before serving, but it’s also fine to serve it immediately.

SIBA’S FAMOUS TRIFLE

Prep Time: 20 minutes

Cook Time: 10 minutes

By Siba Mtongana

Serves 8

Ingredients:

Berry sauce

• 400g frozen mixed berries

• zest of 1 lemon

• 250ml castor sugar

• 60ml water

To assemble

• 2 x 250g tubs plain cream cheese, at room temperature

• 1 litre strawberry yoghurt

• 4 mini-Swiss rolls or 1 large, cut into thin slices

• 1-1.5 litres good quality readymade custard

• 250g fresh raspberries

• 250g fresh strawberries, quartered

• 100g blueberries

• 125g gooseberries (optional)

• 125ml cream, whipped

Method:

To make the berry sauce

1. Place the frozen berries in a medium-sized saucepan. Heat for a few minutes until they soften, then crush with a fork.

2. Add the lemon zest, sugar, and water, and cook for 5 minutes until the mixture has thickened and reduced. Set aside to cool completely.

To assemble

1. Whip the cream cheese until soft and smooth. Mix in the fruit yoghurt a little at a time, beating well after each addition to prevent any lumps from forming.

2. In a deep glass trifle dish, arrange the miniSwiss roll slices up the sides and on the base.

3. Top with a layer of custard and a layer of the yoghurt and cream cheese mixture.

4. Drizzle the cooled berry sauce around the edge, followed by a layer of fresh mixed berries.

5. Repeat the layering with the Swiss roll, custard, yoghurt and cream cheese mixture, berry sauce and fresh mixed berries, until the dish is filled.

6. Top with cream and more berries and serve immediately or cover with plastic wrap and keep in the fridge until you need it.

AMASI AND COOKIES ICE CREAM

By Jenny Morris for Juicy Delicious

Ingredients

• 500ml (2 cups) amasi

• 500ml (2 cups) cream

• 250ml (1 cup) condensed milk

• 5ml (1 teaspoon) vanilla essence

• 1 cup sandwich chocolate cookies crushed

Method

1. Line a loaf tin with cling wrap and place in the freezer to chill.

2. In a bowl whisk the vanilla essence and condensed milk together.

3. Beat the cream to soft peak stage using an electric mixer.

4. Add the condensed milk with the vanilla essence and the amasi to the whipped cream and continue to mix till everything has been well incorporated.

5. Once the ice-cream mixture is well mixed remove from the mixer and fold in the crushed biscuits.

6. Pour the mixture into the chilled loaf tin and place in the freezer for 3 - 4 hours or until the ice-cream has set.

7. When set, turn out, slice or serve as needed.

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VEGAN CHERRY CHEESECAKES

By Siba Mtongana

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These cheesecakes freeze very well! Whip up a full batch and store any extras in the freezer for up to 3 weeks to enjoy as a spontaneous treat.

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cherry coulis on top of each cheesecake. Place a pitted cherry with the stalk still attached in the centre of each one for a gorgeous finish.

2. Freeze overnight or for at least 5 hours until firm. Serve immediately and enjoy!

STRAWBERRY UPSIDE-DOWN CAKE

By Nola Nene

Ingredients:

For the strawberries

• cup castor sugar

• cup maple syrup

1 4 1 4

• cup butter, melted

1 4

• Juice of 1 lemon

• 250g fresh strawberries, sliced

For the sponge

• 120g butter, softened

• 120g castor sugar

• Zest of 1 lemon (use the same lemon from the strawberry mixture)

• 2 eggs

• 175ml plain yoghurt

• 160g cake flour

• 1 teaspoon baking powder

• 1 teaspoon bicarbonate of soda

• Plain yoghurt and vanilla extract, to serve

Method:

1. Preheat the oven to 180ºC.

2. Line a 20cm cake tin with greaseproof paper.

3. To make the strawberries, combine the castor sugar, maple syrup, melted butter, lemon juice and strawberries in a bowl. Spread the mixture over the bottom of the cake tin.

4. To make the sponge, cream the butter, castor sugar and lemon zest.

5. Whisk together the eggs and yoghurt.

6. Sift together the cake flour, baking powder and bicarbonate of soda.

7. Fold the dry and wet ingredients alternately into the creamed butter and sugar. Spoon the mixture carefully over the strawberries in the cake tin, then bake for 40–60 minutes, or until a skewer inserted into the centre comes out clean.

8. Remove from the oven and allow to cool in the tin for 10 minutes before turning out. Leave to cool completely, then serve with a dollop of plain yoghurt mixed with vanilla extract.

A

These ingredient substitutes will give similar results to your recipe; while some may give a slightly different taste, they will still be similar in most respects

Baking

Gas or electricity for cooking?

In comparison to a gas hob, microwave ovens are the most efficient electrical appliance for cooking but can cost more and generate more carbon emissions even when using the same amount of energy, because gas is less expensive than electricity and is less carbon intensive.

energy saving

Practice in the kitchen

If you are not planning to buy new appliances, there are still ways to practice energy saving. Some of the most efficient conservation practices are:

• Always cover pots and pans while cooking.

• Use boiled water instead of running hot tap water.

• Load your dishwasher fully before using.

• Limit the number of times you open the refrigerator.

• Match the size of the pot to the heating element when cooking.

• Use your microwave to warm food instead of the oven.

• Defrost naturally instead of using the microwave.

• Make sure that your refrigerator seals properly.

Save energy when you cook!

With a conventional oven, only preheat for the designated time. It’s best to cook multiple dishes in your oven at once.

Your kitchen contains a host of energy-using appliances and there are ways to reduce their energy usage. Most importantly, buy the most energy-efficient appliances possible. This will include refrigerators, dishwashers and stoves.

Did you know?

Your oven’s temperature drops about 25 degrees every time you open the door while cooking.

Air fryers and microwaves are far more efficient for cooking then your stove or oven because they take less time to heat up and the cooking time is less too.

Microwaves in particular use the least amount of energy when compared with electric stoves, ovens and slow cookers.