Essential Flavours - Volume 2 l Issue 2

Share the love this winter

The winter season is upon us and in my opinion, it’s the perfect time to entertain friends and family over hearty, warm and indulgent dishes!

Food is known as a universal love language. When we cook a meal, we put thought into it (consciously or subconsciously), we put love into it, and we share it with people dear to us. Food connects us.

This edition of ESSENTIAL FLAVOURS is jam-packed with winter warmers, including curries, hotpots, stews, and more that pair exceptionally well with a glass of red wine (winter is Pinotage season) for the perfect cosy dinner party.

Contrary to belief, not all winter dishes are heavy on the stomach. For example, a soup, while rich, can be adapted to make for a light, yet wholesome meal. Another example is a salad – not all salads are for summer as these can be an accompanying dish or a main meal in winter.

Adventurous cooks and chefs know that sometimes while working with a recipe, we can put our own spin on things to create a signature masterpiece. We were always told “don’t play with your food”, but sometimes we have to play to unleash our creativity by experimenting with diverse flavours and pairings until we deliver a winning dish (and become our friends and family’s own Master Chef)!

Enjoy this winter edition of ESSENTIAL FLAVOURS and share the love this winter!

Elroy van Heerden-Mays

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Contents Winter 2023

Essential facts

Busting the winter woes from your kitchen

MasterChef South Africa winner 2022 - Shawn

Godfrey - 'The Roasted Dad'

Pinotage - an excellent wine grape variety with tremendous potential!

Say cheeeeese!

Bowls full of winter comfort

Lactose intolerant?

Green and dark-skinned avos - double the deliciousness

One-pot

45

Essential winter warmers

Hearty beef short rib

Oxtail

Meatball lasagne roll ups

Tandoori prawns

Mini mince pot-pie

Lamb breyani

Veal shank pasta

Miso glazed aubergine

Lamb shank

Creamy curry baked potato mash balls

Maple & citrus pork chops

Durban lamb curry

Beef stew

Venison Pappardelle

Succulent roast turkey

Dressed-up caprese

Basque lamb

Vegetarian hotpot

Winter aromatic lamb curry

ELBA ESSENTIAL RANGE COMING SOON

Essential winter warmers

Tripe curry

Ujeqe (steamed bread)

Chakalaka

Sambals

Beef Welllington

Basil pesto creamy cheese linguine

Cured Franschhoek salmon trout

Pickled heirloom baby beetroots

Teriyaki aki creme fraiche

Ponzu dressing

Apricot and mustard pork shoulder

roast

Marmite pork mac & cheese

Pork chilli oil dumplings

Essential Avo recipes

Avocado frittata with sundried tomatoes, feta & olives

Chicken curry with avocado sambals

Roast broccoli & cauliflower with avocado and walnuts

Avocado halves, with bean & sundried tomato salad

Corn & buttermilk waffles topped with shaved avocado and avo cream

Avocado corn soup with mashed

CONVERSION CHART

Essential soups

76 78

80

81

Chicken soup

Mushroom soup

Butternut soup

Tomato & chickpea soup

Shrimp butter soup

Creamy chicken mushroom soup

Essential chicken recipes

One-pot chicken and rice

Creamy peri-peri chicken livers

Roasted spatchcock chicken

Creamy chicken pot-pie

Lemon & thyme roast chicken with honey-butternut mash

Honey & mustard oven bake

Essential deserts

Malva pudding

Amarula coffee ice cream terrine

Apple pudding with a nutty crumble

Buttermilk pudding with a berry

Essential flu fighters

@essentialflavours

PUBLISHER/EDITOR: Elroy van Heerden-Mays

SUB-EDITOR: Tessa O'Hara

CONTENT MANAGER: Wadoeda Adams

CONTENT ASSISTANT: Ketsia Makola

CONTRIBUTORS

DESIGN & LAYOUT

Shaun van Heerden-Mays

Anja Bremley

MEDIA PARTNERSHIPS: Maurisha Niewenhuys

PROJECT MANAGER: Shireen Constable

ADVERTISING SALES:

Hester Kleynhans

Jaun Haas

DIGITAL AND SOCIAL MEDIA

Jay-Dee van Rensburg

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SUBSCRIPTIONS: Shihaam Gyer

CHIEF FINANCIAL OFFICER: Shaun van Heerden-Mays

WEBSITE DESIGNER: Justin McGregor

RECEPTIONIST: Daniëla Daniels

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EDITORIAL ENQUIRIES: editor@essentialflavours.co.za

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TEL: 021 424 3625 l www.essentialflavours.co.za

Disclaimer: The views expressed in this publication are not necessarily those of the publisher or its agents. While every effort has been made to ensure the accuracy of the information published, the publisher does not accept responsibility for any error or omission contained herein. Consequently, no person connected with the publication of this journal will be liable for any loss or damage sustained by any reader as a result of action following statements or opinions expressed herein. The publisher will give consideration to all material submitted, but does not take responsibility for damage or its safe return.

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Large selection of containers in all shapes and sizes for all your needs.

A few things you should do before you start cooking?

• Read the entire recipe, start to finish.

• Clear as much work space as you can.

• Empty the dishwasher and sink.

• Grab a side towel and find your pot holders.

• Set out and prepare all your ingredients.

The 4 C’s in the kitchen

To stay safe while cooking, refer to the four C’s of food safety:

1. Clean

2. Contain

3. Cook

4. Chill

Keep your oven clean and safe!

To avoid possible heat damage to your oven, use heavy duty aluminium foil to line the bottom of your oven instead of standard aluminium foil.

Why does my microwave get rusty inside?

How to keep food containers from smelling?

Take advantage of the sun’s natural ability to fight odours by placing containers outside on a sunny day to air them out. Rinse them with white vinegar and let them sit for at least two to three minutes before washing them with hot water and dish soap.

Foods and grease can harden the residue and cause rusting inside your microwave. It’s best to clean your microwave after every use. Tackle stubborn stains as follows: Put a lemon slice in a cup of hot water. Place the bowl in the microwave and use a low setting for a few minutes to generate steam. This should help loosen whatever is on the microwave’s interior. Then scrub the interior with a damp cloth and baking soda.

What is the five second rule in cooking?

Essentially, the five-second rule is your window of opportunity before food dropped on the floor becomes contaminated with any potentially harmful germs that may be present.

5

ways to keep your fridge smelling fresh

1. The first step is to frequently clean your fridge inside and outside.

2. Deodorize by keeping a small open container with either vinegar or baking soda in the fridge for a least 24 hours.

3. Pay attention the fridge’s temperature and humidity.

4. Repackage any leftovers.

5. Maintain a fresh scent by keeping a small bowl with vanilla or citrus essence in the fridge. Replace regularly.

What kind of cloth is best to clean stainless steel appliances?

Stainless steel looks great in kitchens until it’s covered in grime, grease and finger prints. A quick wipe down with a microfibre cloth can preserve the sleek shine of your stainless steel products. Simply wipe away the smears and smudges with a damp microfibre cloth, then buff the surface with a dry microfibre cloth.

4 basic rules for the kitchen

Know these basic rules of kitchen safety:

1. Stay in the kitchen when you are frying, grilling or broiling food.

2. Keep things that can catch fire away from a heat source.

3. Keep children and pets away from the cooking area.

4. Be prepared for a kitchen fire. (Educate yourself on how to prevent a kitchen fire from happening)

How do I keep unwanted rodents away from my kitchen?

Mice can be kept away by using the smells of peppermint oil, cinnamon, vinegar, citronella, ammonia, bleach, and mothballs.

BUSTING THE WINTER WOES FROM your kitchen!

WHAT WILL YOU BE DOING THIS WINTER TO ENJOY YOUR KITCHEN MORE? HERE ARE A FEW IDEAS FOR DEALING WITH AESTHETIC ISSUES, DAILY STRESSES AND MORE…

1Declutter your countertops – Move electronics that are not often used elsewhere.

2Set out a cake recipe stand – A cake or recipe stand will encourage you to be become a creative baker.

3Replace your cupboard handles – Give your cupboards a facelift with new decorative handles .

4Add some extra light – Adding battery-operated lights underneath your top cupboards add a modern touch to your kitchen.

5Add some music to your kitchen – Alexa is a great gadget to play some music through Spotify.

6Add greenery – Place some holders with micro herbs on your window sill.

7Replace your dish towels – Buy some fresh new dish towels engraved with motivational quotes.

8Bake up a storm – It is definitely hard to be grumpy when a kitchen smells like baking!

9 Replace your old fruit bowl – Get trendy with a new fruit bowl and add citrus fruit to it, which will

add a fresh smell to the kitchen.

10Clean your windows – You’ll be surprised at how much brighter your space feels.

11 Invest in something new and useful – An air fryer is one of the best investments, if you don’t have one already.

12 Rearrange your kitchen cupboards – Move the items you use most often to the front and most easy to reach shelves and use the leftover space for less often used items.

13 Create meal plans for the week ahead – This will ensure that you only buy the necessary ingredients.

14 Cook books are essential – Cook books can inspire you to create meals with what you have.

15 Clean you fridge frequently – Fridges tend to become smelly when certain things are not closed properly, or fruit and vegetables rot.

16 Get rid of your old-school fridge magnets – Replace all your oldschool fridge magnets with magnets that have useful information, such as a magnet with emergency numbers.

17 Family cooking – A kitchen can be a great entertainment room for the entire family. Get your family to help with chopping and cutting up vegetables.

18 Keep it clean – Never leave a kitchen dirty before going to bed. And make sure that once the kitchen is clean, it’s closed for business.

TOP TIP

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MasterChef South Africa winner 2022Shawn Godfrey ‘The Roasted Dad’

FOR SHAWN GODFREY, MASTERCHEF SA 2022 WINNER, THE COVID LOCKDOWN BROUGHT BACK HIS LOVE FOR COOKING! WHILE STUCK AT HOME, HE NEEDED TO FIND A CREATIVE OUTLET AND COOKING IT WAS. AND SO, ‘THE ROASTED DAD’ WAS BORN.

During the winter of 2020 when the days were long and the future uncertain, focus on the family prevailed and Shawn documented his food journey, sharing recipes on his social media platforms, which helped him during his MasterChef South Africa adventure. The competition was brutal and shaped the next steps in his professional career.

How would you describe yourself?

I am a big dreamer, love my family immensely and work hard to play even harder. I enjoy having lots on the go running a lighting factory with 100 staff and three other companies keeps me on my toes. Food is my creative outlet and brings creativity into the otherwise rather systematic, engineering world I live in.

When did your passion for cooking start?

It started early on when my mom fell ill when I was a child. As kids we jumped into the kitchen to assist where possible and I started becoming better and better as time went on. From my first lasagna to cooking Christmas lunch, my skills and passion for food started very early.

What was your MasterChef South Africa journey like?

My journey, I think, was different in that I went there with a clear mission in my head, to win. I realised that my family and businesses would have to sacrifice a lot for me to gone seven days a week for nearly five weeks if I won, so I entered with a clear goal to make them proud.

I studied nonstop and took every waking minute I could to try and learn from the experts all around me. I probably wasn’t the most popular of the group because I was so dedicated to learning but I felt it was what was right for me.

How would you describe the types of food you prepare?

I’m an explorer, so no two events or meals are the same. I love conceptualising new dishes and pushing my boundaries all the time to find a match between unexpected flavours.

I often intertwine French techniques with Middle Eastern or Lebanese flavours. My favourite is to collect spices and recipes during my travels throughout the world.

The Roasted Dad is a family venture. Please tell us more about it.

All my other businesses are me working with other teams. Lianne, my wife, and I both felt that if we were to add anything more, we should make it our business to enhance our lives and have fun, and share and experience this path with the family. So, we travel, cook and experience everything together.

If there is one thing you learned during your MasterChef South Africa journey, what would it be?

Tenacity and passion trump many things! You don’t have to be the smartest in the room, or the fastest or best in category in a skill. With tenacity and passion, you will get there, and you will get there with skills you can keep forever.

Who is your biggest role model and why?

My wife, she is strong, beautiful and resilient in all manners. Without her my Roasted Dad journey would not have existed.

What have you done since winning MasterChef SA?

31 March marked one year since I was crowned winner of MasterChef South Africa. After that I became a Pick n Pay brand ambassador, featured in a few @Home adverts and catalogues, and collaborated with Mercedes, Everdure, Veldskoen, Lifetree Collection and other brands.

I’ve had a pop-up restaurant, have run cooking demos, cooked at 360on62, designed the menu for the DTK wine’s 60 years celebration, and I’ve judged a potjie competition alongside Pete Geoff-Wood and Arno Carstens. I’ve also cooked for the Mayor of Cape Town, the CEO of Investec and many others at a number of private events.

Recently, a menu I designed went live on a Lift Airlines flight; now business class passengers get served a MasterChef-inspired menu!

What have the rewards been for you since the MasterChef experience?

The win enabled me to do what I love most: travel to extraordinary locations, across South Africa and beyond. I made a promise to my wife that if I won MasterChef, I’d take the family on an overseas trip, and so we traveled across the Greek Islands with our then four- and twoyear-old as well as our 5-month-old.

Mercedes Benz lent us their GLS so we could travel in style across the Cape. We’ve traveled to Pilanesberg, Montagu, Paternoster, George, Matjiesfontein, RiebeekKasteel, and many other South African gems.

I’ve eaten at Beyond, Wolfgat, Le Chêne, and Chorus and am still looking forward to eating at Dusk and others in the near future. I also traveled to Copenhagen, eating at a few Michelin Star restaurants which made my foodie dream come true!

Follow Shawn on

@theroasteddad

The Roasted Dad

The Roasted Dad

@theroasteddad (Shawn – The Roasted Dad)

www.theroasteddad.com

Winterwarmers

There is nothing better than a hot meal, a glass of red wine and a cosy fire to make your feel relaxed and recharge during winter.

HEARTY BEEF SHORT RIB

By Thilivhali Mash Mugwena

Serves 5-6

INGREDIENTS

• 1kg beef short rib

• 1 tablespoon oil

• 1 onion, diced

• 5 celery sticks, chopped.

• 1 tablespoon crushed garlic

• 3 bay leaves

• 3 potatoes, chopped.

• 1 tablespoon black pepper

• 1 tablespoon paprika

• 2 tablespoons Seven Colours grill spice

• 1½ beef stock cubes

• 4 tablespoons tomato paste

• 2 tablespoons Worcestershire sauce

• 500ml hot water

• handful of fresh parsley (finely chopped)

METHOD

1. Heat oil and brown meat on both sides, then set aside.

2. In the same pan, sauté onions, garlic, celery, and bay leaves until the onion and celery are soft.

3. Season with all your spices, then add the tomato paste, sauce and stock cube and stir.

4. Add the meat and stir until the meat is fully covered.

5. Pour in water and cover pot with lid and cook on low heat for 1 hour 30 minutes.

6. Halfway through, add the potatoes and cover the pot and leave to cook for another 45 minutes.

7. Once the meat is tender and the sauce has reduced, stir in the fresh parsley and turn off the heat.

8. Serve with rice.

HEARTY BEEF

SHORT RIB

OXTAIL

Tip: May be served with mashed potatoes

OXTAIL

By Khomotso Mohlala

INGREDIENTS

• 2kg oxtail

• 3 tablespoons tomato paste

• 1 full tomatoes peeled & grated

• 1 full sliced onion

• 3 tablespoons of traditional braai mix spice

• 1 tablespoon mild curry

• 1 tablespoon dry oregano

• 1 tablespoon dry thyme

• ½ tablespoon paprika

• ½ tablespoon pepper

• 4 tablespoons red wine

METHOD

1. Season your oxtail with traditional braai mix and place separately in a bowl for about 1 hour.

2. In a pan, drizzle with olive oil then brown your oxtail, remove it from the pan and transfer it into a bowl.

3. In the same pan, drizzle olive oil and sauté your onions until softened.

4. Add the grated tomato into the onions and mix to make a thick gravy

5. Add all your spices, herbs, tomato paste as well as your red wine to the gravy and stir.

6. Put the oxtail back into the gravy, add 3 cups of water and continue to cook.

7. Cook for about 2-3 hours, continue adding water until the oxtail is tender.

8. When the oxtail has 30 minutes left until it is ready, add your sliced carrots and allow them to cook through the remaining time, then serve.

9. Enjoy

the preheated oven and bake

Remove from oven and leave to rest for 10 minutes before

TANDOORI PRAWNS

By Ruhana Ebrahim

Serves 4

INGREDIENTS

• 1 dozen large store bought meatballs

• All Joy pasta sauce

• 12 lasagne sheets

• grated gouda cheese

• dried mixed herbs

For the white sauce

• 60g butter

• ¼ cup flour

• 1 litre milk

• salt & pepper (to taste)

METHOD

1. Divide meatballs into halves and round up again. Each lasagne sheet will hold two meatballs.

2. Preheat oven to 180°C.

3. Grease an oven-proof casserole dish. Leave aside.

4. Prepare sauce by melting

Bring this to a gentle boil, continuously whisking for a smooth sauce.

7. When thickened remove from the heat, and season with salt and pepper.

8. Par-boil the lasagne sheets until just softened but al dente. I work with 2 at a time so they don’t stick together.

9. Spoon some white sauce into the casserole dish.

10. Spoon a thin layer of sauce on lasagne sheet, spoon on some pasta sauce. Place on meatballs in the centre of the sheet and close sides over.

11. Place this in the casserole dish, repeating with each sheet.

12. Spoon over white sauce, then more red sauce over the lasagne roll ups.

13. Cover with cheese and crack over some black pepper, then sprinkle dried mixed herbs.

14. Cover with foil and place in

INGREDIENTS

• 350g prawns

• 3 tablespoons tandoori masala

• 3 tablespoons garlic & herb seasoning

• 2 pinches smoked salt

• 1 tablespoon crushed garlic

• 1 cup plain yoghurt

• 4 tablespoons butter

• handful chopped fresh parsley

METHOD

1. Place pan on the stove on high heat, add 2 tablespoons of butter. Once melted, add the prawns followed by the seasonings and garlic.

2. Leave the prawns cook for 2-3 minutes or until pink and then add the rest of the butter.

3. Set the heat to the lowest setting and add the plain yoghurt. Stir gently until all the prawns are covered.

4. Remove from the heat and stir in the fresh parsley and serve.

Tip: Cooking times for prawns may vary according to the size of the prawns

TANDOORI PRAWNS

MINI MINCE POT-PIE

MINI MINCE POTPIE

By Khomotso Mohlala

INGREDIENTS

• 500g minced meat

• 1 chopped onion

• ½ chopped red pepper

• 3 garlic gloves, chopped

• 3 tablespoons of tomato paste

• 1 full tomato peeled & grated

• 1 beef stock cube

• 1 tablespoon oregano

• 1 tablespoon cayenne pepper

• 1 tablespoon dry basil

• 1 teaspoon black pepper

• 4 bay leaves

• 1 teaspoon of sugar

• 400g puff pastry

• 1 egg

METHOD

1. Sauté 1 chopped onion and 3 garlic gloves on medium high heat in oil.

2. Once your onion is tender, add your mince and brown it for about 5-7 minutes.

3. Add all the spices and herbs, also add your beef stock.

4. Mix until the mince and spices are combined.

5. Add your blended tomato and your tomato paste.

6. Mix everything together and add 1 cup of water.

7. Add sugar and close lid, allow the mince to cook for 30 minutes. Set aside.

8. Cut your puff pastry using a circular cutter the size of your mini pot.

9. Fill your mini pot with the mince then put the pastry on top.

10. Brush the pastry with egg white and bake at 180˚C for 25 minutes.

11. Enjoy!

LAMB BREYANI

By Sanelisiwe Nyawase

Serves 6

INGREDIENTS

• 1kg rice cooked with turmeric

• 200g lentils, boiled

• 2kg lamb, chopped

• 6 tablespoons cooking oil

• 1 onion, chopped

• 2 cups maas (buttermilk)

• 3 tablespoons ginger and garlic paste

• 3 tablespoons breyani curry paste

• 2 tablespoons paprika

• ½ teaspoon egg yellow powder

• ¼ cup breyani mix powder

• 100g breyani mix dry leaves

• 3 tablespoons curry powder

• 3 tablespoons chilli powder

• salt and pepper to taste

• 1 handful coriander leaves,

chopped

• 1 handful curry leaves, chopped

METHOD

1. Heat the pot and add enough oil to fry your ingredients.

2. Add onion and garlic paste.

3. Add all powders.

4. Add Breyani leaves.

5. Add mass and simmer.

6. Add meat, salt and pepper to taste.

7. Add curry leaves.

8. Simmer and keep on checking and stirring pot on a low heat.

9. Add water if you need to.

10. Add coriander and simmer.

11. In a separate bowl, mix hot rice and cooked lentils.

12. Add your cooked curry to your rice and mix until well coated.

13. Simmer for 10 minutes.

14. Serve hot!

VEAL SHANK PASTA

By Raymond Ncube

INGREDIENTS

• 2 tablespoons olive oil

• 2 small dried hot red chilies (optional)

• 1-piece meaty veal shank (300g to 450g)

• 3 cloves garlic, peeled and roughly chopped

• salt and freshly ground black pepper, to taste

• 1 can whole plum tomatoes, with juice

• 450g, penne or other cut pasta

• ½ cup or more roughly chopped parsley or basil leaves

METHOD

1. Dice the veal shank into cubes.

2. Brown the meat well before adding the tomatoes. Use a narrow pot or partly cover a wider one, because you don’t want the sauce to lose too much moisture so that it becomes too thick.

3. This sauce is rich enough so you will not need grated cheese.

4. Use a handful of coarsely chopped parsley or a

chiffonade of basil instead.

5. Place the olive oil in a saucepan over medium heat.

6. After a minute, add the chilies and cook for about 30 seconds.

7. Add the veal shank and raise the heat to medium-high; cook, turning as necessary, until the meat is nicely browned, 10 minutes or more.

8. On a separate pot, add your boiling water on low medium heat, salt, and 1 tablespoon of cooking oil

9. Add a cup of your pasta then let it simmer while continuing to stir for 5 to 8 minutes until cooked.

10. Strain the pasta water then mix it together with your shank sauce.

11. Garnish and serve.

CONTACT:

Sharon Gray

084 635 5052

sharonsfoodsocks@gmail.com

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Pinotage – an excellent wine grape variety with tremendous potential!

PINOTAGE GRAPES WERE FIRST CREATED IN 1925 BY A SOUTH AFRICAN SCIENTIST NAMED ABRAHAM IZAK PEROLD, STELLENBOSCH UNIVERSITY’S FIRST VITICULTURE PROFESSOR. HE CREATED A HYBRID OF THE PINOT NOIR GRAPE AND THE CINSAULT GRAPE, THEN KNOWN LOCALLY AS “HERMITAGE”, GIVING PINOTAGE THE LATTER HALF OF ITS NAME.

MISO GLAZED AUBERGINE

INGREDIENTS

For the aubergine

• 1 medium aubergine

• 4g salt

• 20g Miso glaze

For the Quinoa

• 300ml orange juice

• 150g quinoa

For the Miso glaze

• 100g red miso paste

• 60ml (¼ cup) each Mirin and Sake (or Ponzu)

• 1½ tablespoons soy sauce

• 30g caster sugar

• 1 teaspoon finely grated ginger

Accompanying ingredients

• 1 pomegranate, seeds removed

• 1 orange, cut into segments

• 1 spring onion, thinly sliced

• Paprika mayo

• Micro herbs to garnish

METHOD

Styles of Pinotage include wooded and unwooded, young and fruity, or rich and full-bodied. Pinotage makes up 30% of a Cape blend, and the wine also shows its enormous versatility by appearing in Blanc de Noir wines, fortified port-style sweet dessert wines, sparkling wines and brandies.

Fruity aromas infused with violets are followed by flavours of blackcurrant, blackberry, cherry, strawberry and plum, which can be accompanied by tropical fruits such as banana. Spicy notes are characteristic, as well as oak flavours and, occasionally, vegetable undertones may be present. Pinotage pairs well with meats like venison, pork, lamb and goat meat or any rich darker meat. The wine’s versatility even extends to fruit desserts.

A Pinotage can be stored for up to 10 years in a cellar. Once opened, consume within three to five days.

The 2020 Lanzerac Pinotage boasts an excellent deep colour with a good mouth feel and lingering aftertaste. Here we share the perfect recipe to pair with Lanzerac’s Pinotage.

1. For the miso glaze, stir the ingredients in a small saucepan over medium-high heat, bring to the boil and cook until slightly thickened (1-2 minutes). Set aside to cool (5 minutes).

2. For quinoa, simmer the orange juice in small sauce pot, add quinoa, cook until it softens and triples its size. Place aside for 5 minutes and strain.

3. For miso aubergine, cut aubergine in half and lightly score. Rub thoroughly with salt and fry for 2 minutes until soft. Place on paper towel to allow oil to drain off.

4. Glaze with the miso glaze. fry for 1 minute and repeat once more until golden and sticky.

5. Complete the dish by plating the accompanying ingredients on top of the quinoa, finishing with the micro herbs and paprika mayo.

MISO GLAZED AUBERGINE

2 tablespoons

• 1 large onion, roughly chopped

• 2 sticks celery, roughly chopped

• 2 large carrots, chunks

• ½ cup dry red wine

• 1½ cups beef stock

3. Toss shanks for 2 minutes each side until browned.

4. Transfer into a pot.

5. Add vegetables, wine, stock, spices and paste into a pot

6. Cook until meat falls off the bone.

CREAMY CURRY BAKED POTATO MASH BALLS

By The Lazy Chef

INGREDIENTS

• mashed potatoes

• 2 tablespoons curry paste

• 1 spring onion

• 2 tablespoons parsley

• ½ cup coconut milk

• ½ cup grated cheddar

METHOD

1. Pre-heat oven at 200˚C.

2. Form balls using your cold leftover mashed potato.

3. Place the mash balls on an oven tray and in the oven for 10 minutes.

4. Place a pan on the stove on medium heat, add curry paste and spring onions and cook for 2 minutes, lower the heat.

5. Add coconut milk and leave to gently simmer for 5 minutes. Arrange the mash balls in the pan, sprinkle cheese on top and garnish with chopped parsley before serving.

LAMB SHANK

CREAMY CURRY BAKED POTATO MASH BALLS

6. Serve warm.

1 2 3 4 5 6

SAY CHEEEEESE!

WHAT IS THE MOST POPULAR CHEESE IN SOUTH AFRICA? THE SOUTH AFRICAN MARKET IS DOMINATED BY CHEDDAR, GOUDA AND MOZZARELLA. MORE RECENTLY COTTAGE, CREAM AND FETA CHEESES HAVE ALSO BECOME POPULAR.

1. Cheddar

Whether it’s sprinkled on top of a casserole or melted into a dip, cheddar is the ultimate in versatile cheeses. Use it for breakfast on a skillet dish, in cheese straws as an appetizer, or in a delicious apple pie for dessert.

2. Gouda

Gouda is a great cheese to melt and is often used in homemade macaroni and cheese. It works well on any cheese board, together with other cheeses. It can also be used in cheese-based soups, smoked gouda mashed potatoes, grilled cheese sandwiches and in a fondue.

3. Mozzarella

Mozzarella is used for most types of pizza and several pasta dishes, or served with sliced tomatoes and basil in a Caprese

4. Cottage cheese

Cottage cheese is low in calories compared to other types of cheese — similar to yogurt, this makes it popular among dieters and health devotees. It can be used with a wide variety of foods such as yogurt, fruit, toast, granola, in salads, as a dip, and as a replacement for mayonnaise.

5. Cream cheese

Cream cheese is a soft, neutral-tasting cheese made from cow’s milk and cream. Its subtle sweetness, mild tanginess, and silky smooth texture make it extremely versatile: Spread it on a bagel, mix it into cookie dough or cake batter, or use it as a base for your next creamy frosting.

6. Feta cheese

Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita “spinach pie” and tyropita “cheese pie”. It is often served with olive oil or olives and sprinkled with aromatic herbs such as oregano.

MAPLE & CITRUS PORK CHOPS

By The Lazy Chef

INGREDIENTS

• 8 pork chops

• 4 tablespoons veggie & potato seasoning

• 4 tablespoons BBQ spice

• 1 tablespoon paprika

• 2 teaspoons freshly ground black pepper

• 1 tablespoon brown sugar

• 4 tablespoons maple syrup

• 2 tablespoons Worcestershire sauce

• 3 tablespoons sweet chilli sauce

• 3 tablespoons crushed garlic

• 2 mandarins/naartjies

• oil for frying

METHOD

1. Pre-heat oven to 200˚C.

2. Generously coat the pork with the spices and set aside to marinate for 30 minutes.

3. In a bowl, mix maple syrup, Worcestershire sauce, sweet chilli sauce, and crushed garlic, set aside.

4. Place a griddle pan on high heat, add 1 or to 2 tablespoons of oil, add the pork chops to the pan and grill each side for 4 minutes.

5. Once you have grilled all the pork chops, place them on an oven safe dish, pour the maple syrup sauce over the pork chops and squeeze the mandarins/ naartjies over the pork.

6. Place in the oven for 5-10 minutes.

7. Remove from the oven and serve warm.

MAPLE & CITRUS PORK CHOPS

DURBAN LAMB CURRY

By Inspired By Pri’s Food

Serves 4-6

A home-made lamb curry will always hit the spot. And every Indian home has their own version of this glorious dish. It has to be one of my most popular recipes on my social media pages, and though it may seem complicated to make, it just takes the right ingredients and following a few steps that will help you achieve a Durban-style home-made lamb curry.

INGREDIENTS

• 1kg lamb

• ½ an onion

• 1 tomato, grated

• 3 medium potatoes

• 75ml vegetable oil

DURBAN LAMB CURRY

• 2 sprigs of curry leaves

• 2 slices of chilli

• 1 teaspoon ginger and garlic

• 1 clove

• 1 cinnamon stick

• 2 Elachi (cardamon)

• 1 teaspoon cumin (jeera) seeds

• 1 teaspoon fennel seeds

• 1 bay leaf

• ½ teaspoon turmeric

• 1 teaspoon dhania and jeera powder

• 1 teaspoon garam masala

• 2 tablespoons Kashmiri special mix masala (mild) or 4 tablespoons Kashmiri special mix masala (medium-hot)

• rough salt

• ½ to 1 cup hot water

• coriander to garnish

• A few drops sriracha

METHOD

1. Add oil to a medium, heated pot.

2. Add in onions and mix until translucent in colour.

3. Add in the whole breyani spices, bay leaf, chillies, curry leaves, and ginger and garlic paste and mix until everything is well coated.

4. Add in turmeric, dhania and jeera ground spices, and garam masala, and stir until everything is mixed into the oil.

5. Add in the Kashmiri masala and mix well.

6. Add in the grated tomato and mix well for 2 minutes, then allow to simmer for about 5-7 minutes until the oil starts to come to the surface.

7. Add in the lamb and mix well until all the meat is coated, then allow to simmer for 20 minutes. Stir occasionally every 5-7 minutes.

8. Add in ½ cup of hot water, mix well, and allow to simmer for 5 minutes.

9. Place the potatoes around the meat and allow them to simmer in the gravy until cooked.

10. Garnish with coriander and serve.

Serving options: You can serve this curry with the following: rice, bread, roti or naan, and a refreshing carrot salad.

BEEF STEW

By Sanelisiwe Nyawase

Serves 6-8

INGREDIENTS

• 2kg stewing beef

• splash of cooking oil

• 1 tablespoon curry powder

• 1 onion, chopped

• 1 teaspoon paprika powder

• beef stock powder to taste

• 2 whole cinnamon sticks

• ¼ cup tomato paste

• ½ tablespoon flour

• 1 cup water, or more if needed

• 6 baby potatoes

• 4 carrots chopped into chunks

METHOD

1. Heat the pot, add oil and fry onion.

2. Add curry powder, paprika.

3. Add meat, beef stock powder, cinnamon sticks and water.

4. Boil your meat until halfway cooked, add potatoes, carrots and tomato paste.

5. Cook further until soft and your vegetables are cooked.

6. Add flour to thicken and simmer.

7. Serve hot.

BEEF STEW

VENISON PAPPARDELLE

Serves 2-3

The talented chef duo, Craig Cormack and Beau du Toit, who head up Salt Deli at Neethlingshof, have put together a delicious meal perfectly matched with a glass of Neethlingshof Estate Shiraz, a braised venison pappardelle.

INGREDIENTS

• 2 venison shanks

• 2 carrots

• 2 leeks

• 2 sticks celery

• 4 baby onions sliced in half

• 320g cooked pappardelle/ tagliatelle

• 2 tablespoons butter

• 100ml jus

• 2 tablespoons wholegrain mustard

• 2 cloves

• 2 bay leaves

• 1 cup red wine

• 30g parmesan shavings

• salt

METHOD

1. Cover the shanks with red wine, cloves, bay leaves, and water and let them simmer until soft. This can take between 2 hours and 4 hours depending on the type of venison. When it is cooked,

take it off the bone and keep the stock.

2. Cut your carrots, celery, and leeks into 2cm cubes.

3. Boil the baby onions and slice them in half lengthways. Grill in a pan to give a dark colour.

4. Fry the carrots, celery, leeks, and onion in a bit of butter, add 80ml of the venison stock, 100ml jus, and wholegrain mustard.

5. Add the venison and heat through.

6. Add the butter and simmer until creamy, about 2 minutes. You can add a dash of cream if needed.

7. Toss the cooked pasta through the sauce and serve with loads of parmesan shavings.

Shiraz 2021

Fruit forward, medium to full-bodied wine with a flavour profile of black cherry, black plum, liqourice and white pepper, with a touch of cloves from the oak.

Available online at www.neethlingshof.co.za

SUCCULENT ROAST TURKEY

COOKING TIME 3 HOURS

SUCCULENT ROAST TURKEY

By Siba Mtongana

Serves 8

INGREDIENTS

For the turkey

• 750ml water

• 1 x 4.8kg whole turkey, fully defrosted and ready to be coated at room temperature

• 6 lemons, halved

• A big bunch of fresh thyme

For the spicy butter

• 100g butter

• 30ml flaked sea salt

• 5ml smoked paprika

• 15ml fresh thyme

For the coating

• 30ml canola oil

• 30ml honey

• A few drops sriracha

METHOD

1. To cook the turkey: Preheat the oven to 180°C. Lower the oven rack to create enough room for the turkey so it’s not too close to the top element.

2. Place 4 cups of water in a roasting pan to create a bainmarie. Now place a wire rack on top of the bain-marie. Loosely and partially cover the rack with foil – do not completely line the rack with the foil. The effect should be not to fully cover the water in the bain-marie that will hold the turkey. While you want the water to be able to steam and escape, you don’t want those wonderful juices that will form once cooking starts to be lost in the bain-marie.

3. Tie the turkey winglets together at the back tightly and tie the legs by crossing them together.

4. Stuff the turkey with the lemons and thyme leaves.

5. Gently loosen and lift the skin of the turkey without

breaking or pricking holes in it.

6. To make the spicy butter: Mix the butter with the salt, paprika and thyme. Generously rub this mixture between the turkey meat and the skin you have just loosened and lifted. Make sure to get it under the skin evenly and beautifully.

7. To make the coating: Mix the oil, honey and sriracha. Coat the turkey with this roasting-glaze-in-the-making by brushing the whole turkey with it.

8. Place the turkey with the breast side down in the prepared roasting pan.

9. Roast for 1 hour until golden in colour. Turn the turkey breast side up and baste again. Continue cooking for 1 hour until the breast is golden. Cover with foil and cook for a further 10 to 15 minutes until cooked through.

10. The meat juices should run clear when the thickest parts of the thigh and breast are pricked with a thin skewer until you reach the bone. Remove from heat and rest for 30 minutes, covered, before serving. Carve and serve.

DRESSED-UP CAPRESE

By Siba Mtongana

Serves 6

INGREDIENTS

For the salad

• 3 large, ripe and fresh tomatoes, sliced

• 200g mixed cherry tomatoes, halved, quartered and some sliced

• 500g bocconcini cheese, water drained

• 30g fresh basil, plus extra for garnish

For the dressing

• 60ml olive oil

• 45ml apple cider vinegar

• 5ml capers, chopped finely

• 5ml fresh parsley, chopped

• 5ml fresh basil, chopped

• 5ml honey

• sea salt and freshly ground black pepper

METHOD

1. To make the caprese salad: Arrange the tomato slices and basil leaves in the centre of the plate, alternating with cherry tomatoes and the bocconcini balls.

2. To make the dressing: Mix the dressing ingredients and drizzle over the caprese just before serving.

Bowls full of

winter comfort

Image Credit: Adel Fereira

FROM CURRIES TO DESSERT, WE JUST LOVE THESE DELICIOUS WINTER RECIPES FROM HELEEN MEYER, FOOD CONSULTANT AND RECIPE BOOK AUTHOR FROM CAPE TOWN. CAN YOU SMELL THAT LAMB CURRY (RECIPE ON PAGE 50) YET? OR WILL YOU BE FILLING YOUR KITCHEN WITH THE AROMAS OF THE APPLE CRUMBLE (RECIPE ON PAGE 118) FIRST?

Heleen is known for her delicious recipes using fresh, everyday ingredients, clever seasoning combinations and making the most of the synergy of flavours. Her philosphy is to “cook from scratch” using healthy ingredients to enjoy good food that is good for you. All four of Heleen’s recipes in this issue will conjure up some nostalgic flavours in your kitchen this winter.

Cook the healthy way with Heleen

Are you looking for practical tips on how to cook delicious, wholesome food for your family?

Follow @heleenmeyerfood on social media this month or subscribe to her YouTube channel (Heleen Meyer Food) to watch her new series of Afrikaans videos; Eet.Kook.Leef.Beter! Learn the principles of healthy eating, all about flavourings and seasonings, the best cooking methods and how to reduce your daily salt and sugar intake.

VEGETARIAN HOTPOT

By Heleen Meyer

Serves 6-8

A hearty bowl of comfort, perfect for a cold day. The creamy sauce with chunks of vegetables and the chickpeas will warm you from the inside out.

INGREDIENTS

• 20ml (4 teaspoons) avocado or olive oil

• 2 onions, chopped

• 2 cloves of garlic, crushed

• 15ml (1 tablespoon) grated fresh ginger

• 1-2 small red chillies, whole or chopped (seeded if preferred)

• 2-3 medium carrots, halved and cut into thick diagonal slices

• 15ml (1 tablespoon) mild curry powder, or to taste

• 20ml (4 teaspoons) ground cumin

• 300g (2 medium) sweet potatoes in the skin, cubed

• 300g butternut, peeled and cubed

• 250 g mushrooms, quartered

• 1-2 medium brinjals with the skin on, cubed

• 500ml (2 cups) strong Rooibos tea or vegetable stock

• juice and finely grated rind of 1 lemon

• 1 x 400g tin chickpeas or butter beans, drained

• ½ x 400ml tin coconut milk (see tips)

• 60ml (¼ cup) coarsely chopped coriander leaves

• salt and black pepper to taste

• extra coriander leaves to garnish

METHOD

1. Preheat oil over medium heat in a large pot. Sauté onions, garlic, ginger and chillies for a few minutes.

2. Add carrots, curry powder and cumin and sauté until aromatic.

3. Add sweet potatoes, butternut and mushrooms and sauté for a few minutes.

4. Add brinjals with the liquid and lemon rind.

5. Reduce heat and simmer with a lid for 30-40 minutes or until the veggies are just tender, but not mushy.

6. Stir in the remaining ingredients, except the extra coriander leaves, and allow to heat through for a few minutes.

7. Season to taste with salt, pepper and lemon juice.

8. Serve in bowls as is, or on a small portion of brown basmati rice or couscous.

9. Garnish with extra coriander leaves.

Tips: If you don’t have coconut milk, soak 60ml (¼ cup) desiccated coconut in 200ml milk for 30 minutes and use as above.

Coconut milk freezes very successfully and can be used in any recipe once thawed again.

VEGETARIAN HOTPOT

Tip: Substitute the lamb with chicken portions to make a chicken curry – just adjust the total cooking time to 45 minutes.

AROMATIC WINTER LAMB CURRY

By Heleen Meyer

Serves 6

Serve the curry with your favourite accompaniments but do include the herby yoghurt in this recipe – it’s so good with all these flavours.

INGREDIENTS

• 20ml (4 teaspoons) avocado or olive oil

• 1kg lamb or mutton stewing meat on the bone

• 2 medium onions, chopped

• 2 cloves of garlic, crushed

• 10ml (2 tablespoons) ground coriander

• 15ml (1 tablespoon) each ground cumin and garam masala

• 15ml (1 tablespoon) grated fresh ginger or 5ml (1 teaspoon) ground ginger

• 20ml (4 teaspoons) mild curry powder, or more to taste

• 10ml (2 teaspoons) turmeric

• 1 red chilli, chopped (seeded if preferred)

• 2 bay leaves

• 2 small cinnamon sticks

• 20ml (4 teaspoons) dried mixed herbs

• 1 small (about 500g) butternut, peeled and cubed

• 3 medium potatoes, peeled and cubed

• 30ml (2 tablespoons) cake flour

• 4 ripe tomatoes, peeled and chopped, or 1 x 410g tin chopped tomatoes

• 180ml strong Rooibos tea or vegetable stock

• salt and pepper to taste

To serve

• ¼ cucumber, finely diced

• handful of fresh coriander or Italian parsley, chopped

• 150ml plain double cream yoghurt

• 6-8 small rotis

• extra coriander leaves for garnish

METHOD

1. Heat oil over a medium heat in a large pot. Brown meat in batches, spoon out and continue with the rest of the meat. Set aside.

2. In the same pot, sauté onions and garlic until tender.

3. Add all the spices and dried herbs and sauté for 3-5 minutes or until aromatic, but take care that the spices don’t burn.

4. Add butternut and potatoes and sauté for a few minutes.

5. Stir in the flour until no dry flour is visible.

6. Add tomatoes and tea or stock, stir through and bring to a gentle simmer.

7. Return the meat to the pot and reduce the heat. Slowly simmer with a lid for 1½-2 hours or until the meat is tender.

8. Season to taste, but don’t stir too much.

9. To serve: Gently mix the cucumber and herbs into the yoghurt. Serve curry with warm rotis, the yoghurt mixture and extra fresh coriander.

Picture credit: Adel Ferreira, courtesy of LiG Magazine

CHAKALAKA

TRIPE CURRY

SAMBALS

UJEQE (STEAMED BREAD)

TRIPE CURRY

By Sanelisiwe Nyawase

INGREDIENTS

• 2kg tripe meat

• 2 carrots, chunks

• 1 onion, chopped

• 1 green pepper, chopped

• 3 tablespoons paprika

• 3 tablespoons garlic powder

• ½ tablespoon of turmeric powder

• hint of black pepper

• 3 bay leaves

• beef stock to taste

METHOD

1. Clean and wash tripe and boil with beef stock for 30 minutes.

2. Add all ingredients and boil together for another 30 minutes or untill fully cooked and the vegetables are soft.

3. Enjoy!

UJEQE (STEAMED BREAD)

By Sanelisiwe Nyawase

Serves 6-8

INGREDIENTS

• 1kg flour

• ½ packet of yeast

• ¼ cup cooking oil

• ½ teaspoon baking powder

• 1 carrot, grated

• 1 litre warm water, or as much as needed

• ½ cup sugar, or according to your liking

• salt to taste

METHOD

1. Sift flour.

2. Mix all the ingredients together, except the water.

3. Add water slowly, mixing with your hands until well combined.

4. Your dough must be elastic and not too wet.

5. Cover your dough and let it rise to double the size.

6. Boil water in a large pot.

7. Grease your loaf baking tray and half-fill it with the dough.

8. Cook for 45 minutes to 1 hour, or until it’s cooked.

9. Remove from the stove and cool your steam bread on a cooling rack.

10. Ready to serve!

CHAKALAKA

By Sanelisiwe Nyawase

Serves 6-8

INGREDIENTS

• 5 tablespoons oil

• 1 onion, finely chopped

• 2 tablespoons garlic and ginger paste

• 2 tablespoons mild curry powder

• ½ teaspoon peri peri powder

• 1 green pepper, finely chopped

• 4 large carrots, cut into julienne strips

• 1 cup peri peri sauce

• 400g can baked beans

• salt and freshly ground black pepper

METHOD

1. Heat the oil in a pan and fry the onions until soft.

2. Add the garlic and ginger.

3. Add the curry powder, and peri peri powder and stir to combine.

4. Add the green peppers and cook for another 2 minutes.

5. Add the carrots and stir.

6. Add in the peri peri sauce and stir.

7. Cook until the mixture is well combined and thickened, 5 to 10 minutes. Remove from the heat and add the baked beans, and season with salt and pepper.

8. Serve hot or cold.

SAMBALS

By Sanelisiwe Nyawase

INGREDIENTS

• 1 cup diced cucumber

• ½ cup finely diced onions

• 1 cup finely diced tomatoes

• 1 tablespoon white vinegar

• 2 chillies finely sliced

• ½ teaspoon salt

METHOD

1. Toss all ingredients together in a bowl. Chill until ready to serve.

Tripe is a popular dish consumed all over the world and is often the tastiest part of the meat. In fact, the unofficial national dish of Florence in Italy is tripe!

BEEF WELLINGTON

By Jan Hendriks van der Westhuizen

Serves 6

INGREDIENTS

For the rough puff pastry

• 250g (445ml) cake flour

• 250g (270ml) butter, cubed

• 125ml soda water

• 15ml lemon juice

For the beef fillet

• 800g beef fillet

• 10ml Dijon mustard

• salt and pepper, to taste

• 20ml olive oil

For the crêpes

• 150g (270ml) cake flour

• 2ml fine salt

• 1 large egg

• 310ml full cream milk

• 5ml lemon juice

• 10g (10.5ml) butter, melted

For the mushroom duxelles

• 10ml olive oil

• 400g brown mushrooms, chopped

• 5g thyme

• 5g basil leaves

• 1 garlic clove

• 40g (42ml) butter

• salt and pepper, to taste

• 80g wilted baby spinach leaves

• 1 egg, beaten

METHOD

For the rough puff pastry

1. Mix the flour, butter, soda water, and lemon juice in a mixing bowl using a paddle attachment until a ball forms.

2. Roll the dough out in one direction into a long rectangle. Fold the top part of the pastry to the centre, then fold the bottom part over the top fold. Fold the pastry like a book, make

Recipe available from JAN THE JOURNAL VOLUME 11, on sale mid June.

Order your copy here:

BEEF WELLINGTON

PAIR WITH

JAN red

Available from www.janonline.com

horizontal indents in the pastry, and then turn it so the indents are vertical. Repeat this process at least 4 more times until all the butter is incorporated. Keep the pastry in the fridge until needed.

3. Rub the beef fillet with Dijon mustard until evenly coated, then season with salt and pepper.

4. Heat a frying pan on high heat, drizzle olive oil into the pan and sear the fillet for 30 seconds all around.

5. Remove from the pan and let it cool at room temperature. Place in the fridge until needed.

For the crêpes

1. In a medium bowl, mix the flour and salt.

2. In another bowl, whisk together the egg, milk, lemon juice, and melted butter.

3. Pour the egg mixture into the flour while whisking until there are no lumps.

4. Heat a non-stick frying pan, pour a small amount of batter into the pan, swirl to spread evenly, and cook until small bubbles appear.

5. Flip the crêpe over and remove it

from the pan. Repeat with the remaining batter.

6. For the mushroom duxelles

1. Heat olive oil in a medium saucepan, sauté mushrooms, thyme, basil, and garlic. Halfway through cooking, add butter, season with salt and pepper, and let it cool to room temperature.

2. Preheat the oven to 200°C.

3. Place the crêpes on a flat surface and overlap slightly. Layer spinach leaves on top of the crêpes, then spread the duxelles over the spinach. Place the cold beef fillet in the centre and wrap the crepes around the fillet. Place in the fridge for 30 minutes.

4. Roll the pastry out thinly on a floured work surface.

5. Place the fillet in the centre and roll it inside the puff pastry. Brush the pastry with beaten egg, then place it in the oven for 25-30 minutes.

6. Remove from the oven and let it rest for 10 minutes before serving

BASIL PESTO CREAMY CHEESE LINGUINE

By Sanelisiwe Nyawase

INGREDIENTS

• linguine pasta

• 2 tablespoons of soup powder + 2 tablespoons of flour

• a scoop of cream cheese (smoked salmon flavour)

• 2 teaspoons garlic paste

• chicken stock seasoning

• 2 tablespoons basil pesto

• finely chopped onion

• 2 tablespoons butter

• olive oil

• Parmesan cheese and extra to sprinkle on top

• cream

METHOD

1. In a deep pot, add water and cook your pasta according to the instructions on the packet.

2. In a skillet or pan, add butter and olive oil.

3. Fry onion and garlic until translucent.

BASIL PESTO CREAMY CHEESE LINGUINE

4. Add in flour and soup powder and stir, make sure the flour is coated in butter, if not add more butter.

5. Add in cream and stir, making sure it is smooth. If still too thick, add a bit of milk to make sure it coats the back of the spoon.

6. Add in cream cheese and stir. Then add in basil pesto.

7. Season with chicken stock powder.

8. Strain you pasta. Add it to the béchamel sauce.

9. Add In Parmesan cheese

10. Dish and enjoy.

Cape Point Vineyards

Sauvignon Blanc Noordhoek

Developed to showcase our unique terroir, this is a refreshing coastal style Sauvignon Blanc, combining elements of white grapefruit and a hint of floral fynbos. The ocean seems to dance in your glass, notes of nori and oyster shells as well as a fresh misty sea breeze takes you right onto the beautiful Noordhoek beach.

The palate shows elegant layers of fruit with a steely minerality, finished off with a fresh and vibrant acidity that creates a long lingering palate length. This wine is showing beautifully right now and will continue to develop for months to come.

Grapes for this wine are hand-selected from vineyard parcels that best display the uniqueness of our Noordhoek terroir. Fruity elements are derived from blocks in the valley that enjoy longer hours of sunlight. For balance, we select grapes with herbaceous tones from the very top blocks that fall in the shadow of Chapman’s Peak Mountain Range for most of the day.

Pairs beautifully with our Franschhoek Salmon Trout

CURED FRANSCHHOEK SALMON TROUT

INGREDIENTS

For the citrus and star anise cure:

• 200g coarse salt

• 200g granulated white sugar

• juice and zest of ½ orange

• juice and zest of 1 lime

• 2 star anise each

For the crust:

• 20g-30g Dijon mustard

• 50g finely chopped parsley

To prep the trout:

• 1 side of salmon trout (skin on, pin boned and filleted)

METHOD

1. Mix the citrus cure, making sure all the ingredients are evenly mixed.

2. Place the salmon trout skin side down in a tray, and pack the cure mix on top of the flesh of the salmon trout.

3. Wrap the trout, refrigerate, and allow to cure for 2 hours.

4. Once the 2 hours is complete, remove the cure mix and rinse

PICKLED HEIRLOOM

for about 10 minutes in water.

5. Pat the trout dry thoroughly, remove the skin, and rub the Dijon mustard on the outside of the trout evenly.

6. Place the chopped parsley in a tray and coat the trout with the parsley, allowing the parsley to stick to the mustard.

7. Wrap the trout in cling wrap and allow it to rest for 2 to 3 hours.

8. Once set, remove from the cling wrap and slice to the desired thickness.

PICKLED HEIRLOOM BABY BEETROOTS

INGREDIENTS

• Pickled heirloom baby beetroots

For the pickling liquid:

• 500ml white wine vinegar

• 100g castor sugar

• 10 peppercorns each (whole)

• 3 bay leaves

• 1 sprig of thyme

• 1 litre of water

Add all the ingredients to a medium-sized saucepan and bring to a boil. Once off the heat, allow to cool for 15 minutes before adding the boiled, peeled baby beetroots. (TIP: if possible separate the different coloured beetroots to maintain the colour of each)

3. Place in a sterilized jar, seal and allow to pickle overnight.

TERIYAKI CREME FRAICHE

INGREDIENTS

• 250g creme fraiche

• juice and zest of ½ lime

• 20ml Teriyaki sauce

• chopped fennel

METHOD

1. Add all the ingredients to a mixing bowl and whisk.

2. Place into a piping bag and reserve for later.

PONZU DRESSING

INGREDIENTS

• ½ cup low-sodium soy sauce

• ¼ cup fresh orange juice

• 2 tablespoons fresh lime juice

• 2 tablespoons fresh lemon juice

• 1 tablespoon water

• 1 tablespoon mirin (sweet rice wine)

• ⅛ teaspoon crushed red pepper

• chopped coriander

METHOD

1. Combine all ingredients in a bowl. Cover and chill.

INGREDIENTS FOR THE GARNISH

• micro herbs

• fennel fronds

• thinly sliced radish

BABY BEETROOTS

Look forward to a midweek treat with this mouthwatering roast. Balanced with lean protein and tasty vegetables, this is a delicious recipe that you can enjoy guilt-free!

APRICOT AND MUSTARD PORK SHOULDER ROAST

COOKING TIME

90 MINS

APRICOT AND MUSTARD PORK SHOULDER ROAST

By The South African Pork Producers’ Organisation

Serves 4

Preparation time: 20 minutes

INGREDIENTS

For the roast

• 1 whole pork shoulder (around 1.5kg-2kg)

• ½ teaspoon salt

• ¼ teaspoon black pepper

• two tablespoons of olive oil

For the glaze

• ½ cup apricot jam

• ¼ cup brown sugar

• 2 tablespoons of Dijon mustard

• ¼ teaspoon dried thyme

• ¼ teaspoon salt and ground black pepper

METHOD

1. Preheat oven to 180˚C. Line a rimmed baking sheet with foil and set aside.

2. Pat the pork dry with a paper towel and season with salt and pepper.

3. In a sauté pan over medium heat, add olive oil. When hot, add pork and sear on all sides, about 3-4 minutes per side. Once done, transfer the pork fat side up onto the prepared baking sheet.

4. Bake the pork, uncovered, for 2530 minutes per 500g.

5. Add glaze ingredients to a small saucepan. Cook for 3 to 4 minutes or until the sugar dissolves and the glaze thickens slightly. Reserve half of your glaze for serving, and brush roast with the remaining glaze halfway through baking.

6. Remove roast from oven, and rest for 10 minutes to allow juices to redistribute.

7. Slice, top with reserved glaze, and serve the roast with lemon honey, chilli green beans, and roasted baby potatoes.

MARMITE PORK MAC & CHEESE

By The South African Pork Producers’ Organisation

Serves 4

Preparation time: 10 minutes

Cooking time: 20 minutes

This dish is a tasty spin on a classic recipe that’s sure to become a family favourite. Easy-to-find and cost-effective ingredients make it the perfect midweek meal for busy households.

INGREDIENTS

• 500g lean pork mince

• 1 small onion diced

• macaroni noodles

• oil to fry

• salt and pepper

• 1 heaped tablespoon Marmite or Bovril spread

• 350g cream cheese or buttermilk

• 350ml cream

• grated cheddar cheese

• crushed salt chips or bread crumbs to top

METHOD

1. Preheat the oven to 180˚C. Add some oil to a hot pan, add the diced onion and fry until translucent.

2. Add the mince and the seasoning and fry until brown.

3. Add the Marmite and some water to dilute. Simmer for a few minutes before adding in the cream and cream cheese.

4. Let it simmer for a few minutes, add the cooked macaroni noodles and mix well.

5. Scoop into your baking dish of choice.

6. Add 2-3 cups of the grated cheese and some breadcrumbs on top and place in the oven to bake for 15-20 minutes.

7. Remove to cool slightly and serve.

PORK CHILLI OIL DUMPLINGS

Grab your chopsticks and dig into this delicious and flavourful recipe.

• 1 teaspoon lemon juice

• sesame seeds

• diced spring onion

• salt and pepper to taste

For the chilli oil dressing

• 1 heaped tablespoon chilli oil of choice

• 1 tablespoon soy sauce

• 2 tablespoons sesame oil

• 1 tablespoon lime or lemon juice

• 1 tablespoon sesame seeds

METHOD

1. Heat a pan over medium heat and add 1 tablespoon of vegetable oil. Add the diced bacon or pork meat and fry until browned, then add the chopped vegetables and mushrooms. Fry for a few more minutes until the vegetables are cooked.

2. Add the soy sauce, honey, lemon juice, and 1 tablespoon of sesame seeds to the filling. Stir and let cool.

PORK CHILLI OIL DUMPLINGS

By The South African Pork

Producers’ Organisation

Serves 4

Preparation time: 10 minutes

Cooking time: 10 minutes

These little bites pack a punch of flavour with the heat of chilli oil and the savoury goodness of juicy pork. Whether serving them as an appetizer or a main dish, it will impress your guests and leave

them wanting more! So grab some chopsticks and dig into this delicious and flavourful recipe.

INGREDIENTS

• 1 cup diced full-fat bacon (you can also substitute the bacon with pork mince)

• 2 cups julienne vegetables

• 1 cup exotic baby mushrooms

• dumpling wrappers (get them at your local Asian store or make your own)

• 2 tablespoons soy sauce

• 1 tablespoons honey

3. Place 1 tablespoon of filling in each wrapper to assemble the dumplings. Wet the edges of the wrapper, then fold over and pinch the edges together to seal.

4. Heat a clean pan over mediumhigh heat. Add 1 tablespoon of oil. Place the dumplings in the pan with the bottom down, fry until browned on the bottom, then flip and fry until the other side is browned. Sprinkle with some extra sesame seeds.

5. Drizzle some chilli oil over the dumplings before serving, and garnish with diced spring onions.

Intolerant? Lactose

PEOPLE WITH LACTOSE INTOLERANCE ARE UNABLE TO FULLY DIGEST THE SUGAR (LACTOSE) IN MILK. AS A RESULT, THEY HAVE DIARRHOEA, GAS AND BLOATING AFTER EATING OR DRINKING DAIRY PRODUCTS. THE CONDITION IS USUALLY HARMLESS, BUT ITS SYMPTOMS CAN BE UNCOMFORTABLE. LACTOSE INTOLERANT PEOPLE CAN GET MUCH-NEEDED CALCIUM BY SUPPLEMENTING THEIR DIET WITH THE RIGHT FOOD CHOICES.

A few milk alternatives for people with lactose intolerance

These types of milk are the best substitutes for regular milk since they possess the same nutritional value but might taste a little sweeter.

Coconut milk: Tastes as creamy as cow’s milk. The only downside to it is that it has a lot of saturated fat.

Soy milk: Soy milk fortified with calcium is a healthy alternative and a rich source of calcium. However, stay cautious in case you have a milk allergy, which is different from lactose intolerance. In that case, you could also be allergic to soy milk.

Almond milk: Being a rich source of magnesium and Vitamin E, almond milk is a healthier alternative to regular or bovine milk.

Rice milk: This type of milk is free from saturated fat and has abundant Vitamin B12.

Oat milk: Oat milk is certainly a healthy option and it’s good for you. It’s an easy-to-digest, low-fat, low-sugar drink that supplies healthy fibre and contains nothing that could be bad for you. However, this alternative doesn’t work well as a substitute for cooking, such as in soups or desserts that requires dairy.

For dessert Lovers: Sorbet made with fresh fruit, water and sugar is a healthier alternative instead of ice-cream.

ADD AN AVO

on top, on the side and inside too...

Unlike other fruit, the avocado is the only one that contains heart-healthy monounsaturated fat. It is also a source of potassium, which is helpful for keeping blood pressure under control and for replacing the potassium lost from the use of some diuretic medications.

To serve cut into wedges and serve with avocado slices, a rocket leaf salad and crusty bread.

40

AVOCADO FRITTATA WITH SUNDRIED TOMATOES, FETA & OLIVES

By South African Avocado Growers’ Association

Serves 4

INGREDIENTS

• ½ cup chopped spring onions

• 2-3 teaspoons avocado oil

• 100g button mushrooms, sliced

• 6 large eggs

• 125ml milk

• ½ teaspoon dried mixed herbs

• pinch of sea salt

• 1 avocado, diced

• 2 teaspoons lemon juice

• 100g crumbled feta cheese

• ⅓ cup chopped black olives

• ½ cup chopped sundried tomatoes in oil, drained

• extra avocado slices to serve.

METHOD

1. Heat the oven to 180ºC.

2. In a non-stick pan with an ovenproof handle sauté the onions in the oil until soft, about 5 minutes and add the button mushrooms, sauté for a further 5 minutes.

3. Remove the pan from the heat.

4. Beat together the eggs, milk, mixed herbs and salt.

5. Gently toss the avocado with lemon juice.

6. When the oven is hot, evenly scatter the avocado, feta cheese, olives and sundried tomatoes over the sautéed onion and mushrooms.

7. Pour egg mixture into the pan taking care not to disturb the other ingredients.

8. Bake for about 20 minutes, or until the frittata is set firm and the top lightly browned. The frittata should be set with a slight wobble in the centre.

CHICKEN CURRY WITH AVOCADO SAMBALS

By South African Avocado Growers’ Association

Serves 4

INGREDIENTS

• 1kg chicken pieces

• 45ml (3 tablespoons) oil

• 2 large onions, finely chopped

• 30ml (2 teaspoons) garlic and ginger paste

• 15ml (1 tablespoon) curry paste

• 5ml (1 teaspoon) Garam Masala powder

• 2 x 410g cans chopped tomato

• 750ml chicken stock

• salt to taste

• fresh coriander, to garnish

• lemon wedges, to serve

• Basmati rice or roti, to serve

For the avocado coconut sambal

• 1 ripe avocado, peeled, stoned and diced

• 30ml (2 tablespoons) desiccated coconut

• Juice and zest of 1 lemon

• 30ml (2 tablespoons) fresh coriander, finely chopped

For the avocado mint yoghurt

• 1 ripe avocado, peeled, stoned and diced

• 75ml (5 tablespoons) plain low-fat yoghurt

• 1 green chilli, deseeded and chopped (optional)

• 125ml (half a cup) mint leaves, washed and chopped

• 125ml (half a cup) coriander leaves, chopped

METHOD

1. Pat the chicken pieces dry with paper towel and season with salt.

2. Heat the oil in an oven proof pan. Add the onion and ginger-garlic paste. Sauté

until the onion is translucent, about 2-3 minutes. Then add the powder spices, and paste, taking care they don’t burn. Fry for 1 minute and add the chopped tomatoes to the mixture in the pan.

3. Add the chicken pieces to the pan and stir well until they are coated in the sauce. Cook until they start changing colour and turn golden brown, about 10-15 minutes.

4. Stir the chicken stock into the sauce. Cover the pan and gently simmer until the chicken cooks through and the meat juice runs clear when the thickest part of the meat is pierced with a skewer, about 30-40 minutes.

5. To make the avocado coconut sambal, combine all the ingredients in a small bowl and set aside until serving.

6. To make the avocado mint yoghurt, whizz all the ingredients in a food processor until smooth.

To serve, garnish the chicken with coriander. Serve with lemon wedges, avocado coconut sambal, avocado mint yoghurt and basmati rice or roti.

GREEN AND DARK-SKINNED AVOS – double the deliciousness

GREEN AND DARK-SKINNED AVOCADOS ARE AVAILABLE IN SOUTH AFRICA ALMOST ALL YEAR ROUND AND THE GOOD NEWS IS THAT WHICHEVER COLOUR AVO YOU CHOOSE, THEY’RE ALL EQUALLY DELICIOUS AND NUTRITIOUS!

The buttery, creamy green-skinned avo varieties Fuerte, Edranol, Ryan, Reed and Pinkerton are available from March until October, and the rich, nutty darkskinned Hass, Maluma Hass and Lamb Hass from March until November.

Remember that green-skinned avos remain green when ripe, while the dark-skinned avos turn purpleblack when ready to eat – so please don’t squeeze! Even though avocados may vary in colour, shape and size, they are all a source of nutrients and can be included as part of a healthy eating plan.

The best thing about avos is that they are all:

a high in energy

a high in heart healthy fats

a high in vitamin K

a high in biotin

a cholesterol free

a sodium free

a a source of fibre

And when it comes to getting creative in the kitchen, dark-skinned and green-skinned avos shine equally brightly, as there’s no end to their uses in snacks, light meals, starters, main meals, desserts, bakes and even sweet treats.

So, no matter what you’re planning for your next meal always add an avo; whether on the side, on top or inside – green or dark-skinned – for double the deliciousness!

For further information and avo recipes, visit www.avocado.co.za, like @iloveavocadoSA.co.za on Facebook and follow @iloveavossa on Instagram.

25 MINS

ROAST BROCCOLI & CAULIFLOWER WITH AVOCADO AND WALNUTS

By South African Avocado Growers’ Association

Serves 4

INGREDIENTS

• 250 g cauliflower florets

• 250 g broccoli

• 60 ml (¼ cup) avocado or olive oil

• 15 ml (1 tablespoon) Dukkha spice

• grinding of sea salt

To serve

• 2 avocados, peeled, stoned and sliced

• 30-45 ml (2-3 tablespoons) Romesco sauce or red pesto

• 1 lemon, quartered and char-grilled (optional)

• 1 handful walnut halves

METHOD

1. Preheat oven to 220 °C. Place the cauliflower and broccoli on a baking tray lined with baking paper and drizzle with the oil. Top with the Dukkha and salt and toss to combine.

2. Roast until golden brown, about 18-20 minutes.

3. To serve, arrange roasted vegetables on a platter. Top with slices of avocado, drizzle with the Romesco or pesto and scatter over toasted walnuts. Serve warm.

AVOCADO HALVES, WHITE BEAN & SUNDRIED TOMATO SALAD

By South African Avocado Growers’ Association

Serves 4

INGREDIENTS

• 2 large ripe avocados

• 30ml (2 tablespoons) avocado or olive oil

• 125ml (½ cup) spring onions, chopped

• 30ml (2 tablespoons) salted capers, rinsed

• Fresh basil leaves, to taste

• 120g/250ml (1 cup) pitted green olives, finely chopped

• 2 cloves garlic, grated

• 60ml (¼ cup) red wine vinegar

• 1 chilli, diced (optional)

• 410g can white beans, drained

• 120g/250ml (1 cup)

marinated sundried tomato, chopped

• 200g cherry tomatoes, rinsed

• Microgreens to garnish

METHOD

1. Cut the avocados in half and remove the stones.

2. Place the oil, spring onions, capers, basil, olives, garlic, vinegar and chilli into a bowl and mix to combine.

3. Mix the remaining ingredients in a separate bowl, and spoon into the avocado halves, drizzle with the olive mixture.

4. Serve with crusty bread.

The Hass avocado is the most commonly known avocado worldwide. The green fruit is named after Rudolph Hass, who discovered the variety in his backyard in California and patented it in 1935.

CORN & BUTTERMILK WAFFLES TOPPED WITH SHAVED AVOCADO AND AVOCREAM

By South African Avocado Growers’ Association

Serves 4

INGREDIENTS

For the waffles

• 1 cup self-raising flour

• 1 cup finely ground cornmeal/ polenta

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

• 1½ cups fresh or thawed frozen sweetcorn kernels

• 1 spring onion, diced

• 2 large eggs

• 1 cup buttermilk

• 2 tablespoons avocado oil (or olive oil) to brush the waffle iron

For the avo-cream

• 2 avocados, pitted

• 1 clove garlic, crushed

• 1 lime, juice and zest

• 5-10 splashes sriracha chilli sauce or Tabasco sauce, to taste

For the topping

• 1 avocado, pitted, peeled, and shaved using a veggie peeler

• 1 punnet grape tomatoes, quartered

• poached egg (optional)

METHOD

1. In a large bowl, whisk together the flour, cornmeal, salt and pepper.

2. Add the sweetcorn and spring onion to the dry ingredients and mix until combined.

3. In a small bowl or measuring cup, whisk together the 2 eggs and milk. Add the wet ingredients to the dry and mix with a spoon until just combined.

4. Heat the waffle machine as per the instructions.

5. Use a one-third cup measure and scoop the corn cake batter into the waffle iron, leaving about a space between each waffle. Cook until the waffles are golden brown and crispy.

6. Remove the corn cakes with a spatula and place on a plate or baking sheet. Repeat with the remaining batter.

7. To make the avo-cream whizz all the ingredients to a smooth cream in a mini food processor or with a stick blender, add a tablespoon of cold water if necessary.

8. To assemble the corn cakes, add the avocado shavings and tomatoes over the top. Top each with a poached egg if desired.

9. Serve garnished with freshly ground black pepper and micro herbs.

AVOCADO CORN SOUP WITH MASHED AVOCADO

By South African Avocado Growers’ Association

Serves 4

INGREDIENTS

• 1 tablespoon avocado oil

• 1 small white onion, diced

• 1 stalk celery, chopped

• 1 carrot, peeled and diced

• 1 can creamy style corn

• 1 tablespoon fresh thyme leaves

• 2 cups water or stock

• salt and freshly ground pepper to taste

• Paprika to taste

• fresh lemon juice, to taste

• 3 ripe avocados

• spring onion (sliced) and fresh coriander to garnish

METHOD

COOKING TIME

30 MINS

1. Heat the avocado oil in a large saucepan and sauté the onion, celery and carrot until just tender.

2. Add the corn, thyme, water or stock and salt to taste.

3. Bring to the boil, then reduce the heat and simmer for 10-20 minutes or until the vegetables are tender.

4. Puree vegetables, adding more water or milk if necessary, to bring to desired consistency.

5. Season to taste with the pepper and paprika and reheat.

6. Remove from heat and add lemon juice to taste.

7. Just before serving, finely mash 2 of the avocados and stir through the hot soup.

8. Roughly mash the remaining avocado and coat in lemon juice.

9. Serve the soup in warm bowls and garnish with the mashed avocado, fresh coriander and sliced spring onions.

VEGAN CARBONARA

By South African Avocado Growers’ Association

Serves 4

INGREDIENTS

• 1 punnet white mushrooms, thinly sliced

• 45ml (3 tablespoons) avocado or olive oil

• 2.5ml (½ teaspoon) smoked paprika

• salt & pepper to taste

• 300g spaghetti

• 65g (½ cup) cashews, soaked overnight

• 1 small avocado, peeled and stoned

• 3 cloves garlic, chopped

• 22.5ml (1½ tablespoons) nutritional yeast

• 22.5ml (1½ tablespoons) lemon juice

• 1.5ml (¼ teaspoon) paprika

• Fresh parsley, for serving

METHOD

1. Preheat oven to 200°C.

2. Toss the mushrooms, oil, smoked paprika and seasoning in a medium bowl.

3. Arrange mixture on paper-lined baking sheet and bake for 7-8 minutes. Flip the mushrooms and continue baking until mushrooms are crispy and brown, about 7-8 minutes more. Cool mushrooms on baking sheet.

4. Cook pasta according to instructions on the packet. Drain and reserve 250ml (1 cup) of the pasta cooking water when draining the pasta.

5. For the sauce, combine cashews, avocado, garlic, nutritional yeast, lemon juice, pepper, salt, and paprika in a blender or food processor. Blend until smooth and creamy, adding in a little of the reserved pasta water, if necessary, to moisten the sauce.

6. Toss the pasta with the sauce and stir until pasta is well-coated.

7. Mix in the mushrooms and serve immediately.

20 MINS

VEGAN CARBONARA

AVOCADO ZHUG

AVOCADO ZHUG WITH FLATBREAD AND FALAFEL

By South African Avocado Growers’ Association

Zhug is a fiery middle eastern sauce, traditionally made with fresh herbs, spices and chilli. The addition of avocado cools the heat, whilst adding creamy deliciousness. Serve it with grilled meats or, as a dip with toasted pita breads.

Serves 4 as a starter

INGREDIENTS

• 1 large avocado, peeled and stoned

• 125ml (½ cup) fresh coriander leaves

• 125ml (½ cup) fresh flat-leaf parsley leaves

• 62.5ml (¼ cup) lemon juice

• 2 large jalapeños, chopped (deseeded if you don’t want the sauce too spicy)

• 2 cloves garlic, chopped

• Pinch of sea salt

To serve

• Flatbread or pita bread

• Falafels

• Pickled red onion

• Fresh coriander

METHOD

1. Quarter the avocado and set aside.

2. Place the remaining ingredients in a food processor and whizz until smooth, scraping down the sides of the bowl. Add the avocado and blend further until smooth.

3. Transfer to a bowl or store in a jar in the fridge (may store for up to 2-3 days).

4. Serve with flatbread, falafel and pickled red onion.

Soup of the day...

A warm bowl of soup is a classic comfort food, especially when the weather turns chilly or you have a cold.

CHICKEN SOUP

By Ella Mthethwa

Serves 6-8

INGREDIENTS

• ½ left over chicken, skin removed and shredded

• 1 tablespoon olive oil

• 1 cup bacon, diced

• 1 large onion, finely chopped

• 1 handful fresh thyme, roughly chopped

• 1 large carrot, diced

• 1 cup chicken broth

• 1 garlic clove, minced

• 1 cup warm water

METHOD

1. Heat pan and toss bacon until crisp and then set aside.

2. Heat oil in a large pot.

3. Add onion, carrot and thyme and fry until translucent.

4. Stir in stock.

5. Add shredded chicken and stir.

6. Remove half the mixture and purée with a blender.

7. Transfer back into the pot with the rest of the soup.

8. Simmer for 5 minutes.

CHICKEN SOUP

MUSHROOM SOUP

By Khomotso Mohlala

INGREDIENTS

• 4 tablespoons butter

• 1 tablespoon oil

• 2 onions, diced

• 4 cloves garlic, minced

• 750g fresh mushrooms, sliced

• 2 tablespoons of paprika

• 4 teaspoons chopped thyme, divided

• any dry red or white wine

• 6 tablespoons all-purpose flour

• 4 cups chicken stock

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 cup heavy cream

• chopped fresh parsley to serve

METHOD

1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened.

2. Cook garlic until fragrant, about 1 minute.

3. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes.

4. Pour in wine and allow to cook for 3 minutes.

5. Sprinkle mushrooms with flour, mix well and cook for 2 minutes.

6. Add chicken stock, mix again and bring to a boil.

7. Reduce heat to low-medium heat, season with salt and pepper.

8. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.

9. Reduce heat to low, stir in cream and allow to gently simmer (do not boil).

10. Adjust salt and pepper to your taste.

11. Mix in parsley and remaining thyme, then serve

12. Enjoy with bread.

BUTTERNUT SOUP

By Thilivhali Mash Mugwena

Serves 4

INGREDIENTS

• 3 garlic cloves

• 1kg butternut cubes

• 5 sage leaves

• 1 onion, peeled and cut into wedges.

• 2 tablespoons olive oil

• cinnamon

• nutmeg

• 500ml vegetable stock, hot

• 50g salted butter

• salt and pepper, as needed.

• 3 tablespoons cream, for serving

METHOD

1. Preheat oven to 190°C.

2. Line baking tray with parchment paper.

3. Place butternut, garlic, onion, and sage on the baking tray. Drizzle with oil then season with nutmeg and cinnamon.

4. Place the baking tray in the oven and cook for 35 minutes.

5. Transfer the cooked vegetables to a deep mixing bowl.

6. Gradually add in the vegetable stock while blending the vegetables with a stick blender. Do this until the consistency is smooth and silky.

7. Add in butter and blend until it is fully incorporated. Adjust the flavour with a bit of salt and pepper and serve immediately.

8. Finish with cream and garnish with pumpkin seeds and croutons.

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SHRIMP BUTTER SOUP

By Raymond Ncube

INGREDIENTS

shrimp butter

heavy cream

fresh milk

garlic (chopped)

chilli powder

parsley (garnish)

METHOD

Add 3 tablespoons of olive oil to an oven pan on low-medium heat.

Add 1 tablespoon of melted butter, then add your shrimp.

Continue to stir until the shrimp is golden brown, then add a little bit of flour.

Add the heavy cream and milk and continue to stir until the sauce thickens. Add Paprika for colour, then simmer for 10 minutes.

Remove the sauce from the pan and place it on the side.

I like mine with toasted bread.

CREAMY CHICKEN MUSHROOM SOUP

By Nozi Mtshali

INGREDIENTS

• 500g skinless chicken breasts

• 250g sliced mushrooms

• 2 tablespoons olive oil

• ½ an onion, finely chopped

• 2 garlic cloves, minced

• ½ teaspoon salt, to taste

• ½ teaspoon cracked black pepper to taste

• ¼ teaspoon dried thyme

• ¼ teaspoon dried oregano

• 4 cups chicken stock

• 125ml cream

• 2 tablespoons cornstarch

METHOD

1. Heat oil in pan, add onions and garlic and cook until

translucent.

2. Add chicken and cook for about 2 minutes.

3. Add salt, pepper, thyme, oregano, and mushrooms and cook until mushrooms become soft.

4. Whisk cornstarch into cream (half and half) until fully incorporated.

5. Add chicken stock and cream into the soup.

6. Stir together and bring to the boil, then immediately lower heat.

7. Simmer soup for 10 to 15 minutes or until chicken is cooked and the soup is thick.

8. Adjust seasoning with salt and pepper if needed.

One-p t meals

for wintery days!

KEEP IT SIMPLE. WINTER IS NO TIME FOR FANCY-PANTS MENUS BUT RATHER HOT, NOURISHING, EASY-TO-PREPARE, ONE-POT MEALS WHEN CAMPING. ONE-POT MEALS SIMPLIFY THE PROCESS AND MAKE THE CAMP COOKING EXPERIENCE SO MUCH EASIER!

One of the biggest advantages of one pot cooking is having fewer dishes to wash, which means you have more time hanging out in front of your campfire. Fortunately, there are a lot of great meal ideas that you can cook outdoors in a single piece of cookware! Potjiekos is a South African favourite one-pot meal that is prepared in a cast iron pot over open fire and mostly enjoyed with roosterkoek or rice.

Chef Zandi Manyaku, AKA Ms Hush shares her favourite potjiekos recipe:

A few tips to consider

• Prepare ahead of time.

• Plan your meals.

• Pack one pot, one pan, one small braai grid and a small coffee flask.

• Do not pack glassware.

• Pack mostly disposable cutlery.

• Consider the weather and location of your campsite to ensure a pleasurable cooking experience.

• Plan to eat perishables first.

• Pack more non-perishable meals like tinned meat and vegetables, pastas, rice, cooking sauces and dehydrated foods.

• Pack vegetables like carrots, butternut, potatoes, sweet potatoes, and onions that do not spoil quickly.

• Pack dried fruit instead of fresh fruit.

• Long life milk is a much better option than fresh milk when you’re camping.

• Rusks with hot coffee or tea is your easy go-to breakfast meal for the day.

• Pack snacks like nuts, pretzels and crisps.

Images by Natsa Creations

BEEF POTJIEKOS

BEEF POTJIEKOS INGREDIENTS

• 1.5 to 1.8kg stewing beef, cut into chunky cubes

• 2 tablespoons garlic infused olive oil, plus more

• 1½ teaspoons coarse salt, cracked

• 1½ teaspoons mixed pepper (white & black)

• 1 tablespoon smoked paprika

• 400g canned tomatoes & onions

• ¾ cup Coca-Cola

• 1 cup red wine

• 1 cup chilli beef stock liquid (dissolve 2 cubes in boiling water)

• ⅓ cup soy sauce, ginger and sesame flavour

• 2 tablespoons harissa

• 1 packet of spring onions (75g), thickly sliced

• 5 garlic cloves, crushed

• 1½ teaspoons crushed ginger

• 3-4 bay leaves

• 2 teaspoons fresh thyme, chopped and divided

• 2 teaspoons fresh rosemary, chopped and divided

• Fresh vegetables i.e. Baby potatoes, mini corn and chunks of carrots and baby marrows.

• 2 medium-sized chillies, chopped (optional)

• Fresh coriander, for garnish (optional)

• Greek yogurt , for serving (optional)

METHOD

1. Season and rub beef with salt and pepper. Drizzle with 2 tablespoons olive oil and continue to massage with hands until well coated. Set aside for at least 20 minutes before cooking.

2. Place the pot on the fire and heat the oil.

3. Add meat gradually to potjie and fry until golden brown and crisp.

4. Add half of the onions and fry until fragrant.

5. Stir in paprika, harissa paste, ginger and half of the garlic.

6. Add canned tomatoes, soy sauce, wine, beef stock and Coca-Cola. Mix well before adding bay leaves, half of the rosemary and half of the thyme. Mix well and place the lid on pot. Allow to gently simmer for 60-70 minutes.

7. Add the potatoes and the carrots first and cook for about 30-40 minutes before adding the baby marrows and the mini corn. Stir in remaining garlic, spring onions, chilli, thyme and rosemary.

8. Taste and adjust seasoning by adding salt and pepper or a sweetener i.e. sugar or sweet chilli sauce.

9. Replace the lid and simmer for another 20-30 minutes or until cooked.

10. Remove the pot from the fire, add chopped coriander (optional) and serve hot with a dollop of Greek yogurt, and creamy mashed potatoes or rice.

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11 ways to enjoy

Chicken

Chicken is a great source of protein and reigns supreme for many reasons. Here’s why it’s such a hit and the many ways to prepare it.

ONE-POT CHICKEN AND RICE

By Tshepiso Gabi

INGREDIENTS

• 6 chicken drumsticks or thighs

• 1½ cups of rice (uncooked)

• 1½ teaspoons mixed herbs

• 2 teaspoons smoked paprika

• 1 teaspoon chilli powder

• 2 tablespoons BBQ sauce

• 2 tablespoons olive oil

• 1 tablespoon butter

• 2 chicken stock cubes

• 1 tablespoon grill spice seasoning

• 1 teaspoon cinnamon

• 1 bay leaf

• 1 chopped onion (medium)

• 2 tablespoons tomato paste

• 2 tablespoons tomato sauce

• 1 teaspoon sugar

• 1 diced carrot

• 1 diced pepper

METHOD

1. In a mixing bowl, add smoked paprika, mixed herbs, garlic powder, grill spice seasoning, chilli powder and cinnamon and mix together.

2. Sprinkle the spice mixture over the chicken leaving some for later. Mix until the chicken is well coated.

3. Heat up the olive oil on medium-high heat, carefully add the chicken and sear for about 3 minutes on each side until golden brown. Remove the chicken and set aside.

4. Rinse the rice and set aside.

5. In the same pan, sauté the chopped onions, carrots and pepper until the onions are soft. Stir in the washed rice and remaining spices and the bay leaf.

6. Make a liquid stock using the stock cubes and hot water

(about 2½ cups). Add tomato paste, tomato sauce, BBQ sauce and sugar.

7. Pour the chicken stock mixture over the rice and arrange the drumsticks over the rice.

8. Cover the pot with its lid and cook on low-medium heat for about 20 minutes. When the rice is done, it will be tender and fluffy

ONE-POT CHICKEN AND RICE

CREAMY PERI-PERI CHICKEN LIVERS

By Tshepiso Gabi

Serves 4

INGREDIENTS

• 500g chicken livers

• 1 tablespoon butter

• 1 tablespoon olive oil

• ½ an onion

• 1 teaspoon garlic

• 2 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• 1 teaspoon cumin

• ½ green or red pepper

• 1 teaspoon paprika

• salt and pepper, to taste

• 1 teaspoon chilli powder

• 1 bay leaf

• 1 teaspoon mixed herbs (oregano, thyme)

• 3 tablespoons hot sauce (of choice)

• 100ml cream

METHOD

1. Heat butter and olive oil in a large pan over medium heat. Sauté onions for 3 minutes or until translucent.

2. Add chicken livers, garlic, herbs (thyme, oregano and bay leaf), spices (cumin, chilli powder and paprika).

3. Allow the chicken livers to cook until they are browned, then add choice of bell peppers and season with salt and pepper.

4. Stir in tomato paste and Worcestershire sauce and cook for 2 minutes. Be careful not to overcook the chicken livers .

5. Add hot sauce and cream and simmer for 5-8 minutes.

6. Sprinkle with coriander and chilli flakes.

CREAMY PERI-PERI CHICKEN LIVERS

ROASTED SPATCHCOCK CHICKEN

By Chef Nono Mtshali

INGREDIENTS

• 1 whole chicken, butterflied

For the wet rub

• ¼ cup olive oil

• 1 tablespoon brown sugar

• 1 tablespoon salt

• ½ teaspoon black pepper

• 1½ teaspoons smoked paprika

• 1½ teaspoons garlic powder

• ½ teaspoon onion powder

• 1 teaspoon dried oregano

• 1½ teaspoon dried thyme

• ½ teaspoon chilli powder

For the butter rub

• 2 tablespoons butter, softened

• 2 teaspoons seasoning mix from above

METHOD

1. Take the butter out of the fridge about 30 minutes before starting to cook so it softens.

2. Combine all the seasoning (not the oil) in a small mixing bowl and mix well.

3. Take 2 teaspoons of the seasoning mix and add it to butter. Thoroughly combine the softened butter and seasoning. Mix the rest of the seasoning with oil for the wet rub. Set both aside.

4. Preheat the oven to 180°C.

5. Carefully, separate the skin from the meat. Slide the seasoned butter under the skin. Try to even it out as much as you can.

6. Rub the outside of the entire chicken with the wet rub.

7. Cover a backing pan with

aluminium foil for easy clean up and lightly grease the foil. Place chicken onto the aluminium foil.

8. In a large mixing bowl, mix carrots or any vegetable with oil and seasoning and spread it all around the chicken.

9. Place the baking pan into the oven and bake for 4050 minutes, depending on the size of the chicken.

10. Let chicken rest for about 10 minutes before serving.

ROASTED SPATCHCOCK CHICKEN

CREAMY CHICKEN POT PIE

By Thilivhali Mash Mugwena

Serves 4-6

INGREDIENTS

• 1 tablespoon oil

• 3 chicken breasts, cubed.

• salt and pepper, as needed,

• 5 celery fingers, chopped

• 1 onion, diced

• 1 carrot, diced

• 1 tablespoon crushed garlic

• 50g salted butter

• 3 tablespoons corn flour

• 300ml chicken stock

• 250ml fresh cream

• handful of fresh parsley (finely chopped)

• 2 puff pastry sheets

• 1 egg, beaten

METHOD

1. In a pan, heat oil on medium-high heat and sauté the chicken cubes for 5-6 minutes.

2. Season with salt and pepper them remove from heat and set aside.

3. In the same pan sauté celery, onion, carrots, and garlic until soft.

4. Lower the heat and add butter and allow it to fully melt, then add the cornflour and stir quickly avoiding any lumps.

5. Pour in the stock and stir until it thickens.

6. Then pour in fresh cream and stir. Leave it to simmer for 5 minutes.

7. Add the chicken and stir until it is fully combined. Remove from heat completely and allow for it to cool down.

8. Preheat oven to 180°C.

9. Roll out the pastry sheets on

PREP TIME 15 MINS COOKING TIME 25 MINS

a floured surface.

10. Cut the sheets in half, use the two halves as a base for 2 medium oven dishes.

11. Fill the base with the cooked creamy chicken and cover each dish with the remaining pastry halves.

12. Seal the edges then cut two small slits in the centre of the pastry.

13. Lightly brush the pastry with the egg wash and bake for 15-20 minutes or until the pastry is flaky and golden in colour.

14. Serve warm and with a side salad.

CREAMY CHICKEN POT PIE

LEMON & THYME ROAST CHICKEN WITH HONEY-BUTTERNUT MASH

GOLDI, County Fair, Festive or Mountain Valley

Prep time: 20min

Cook time: 60min

Serves: 4

Ingredients:

4 Chicken Drumsticks, 4 Chicken Thighs

50ml lemon juice

1 Tbsp (15ml) fresh thyme leaves

1 medium butternut

1 Tbsp (15ml) honey

Olive oil

Salt and milled black pepper

Method:

1. Preheat the oven to 180°C.

2. Place the chicken into a roasting dish. Mix the lemon juice, thyme, and 1 Tbsp olive oil in a small bowl—season with a pinch of salt and pepper.

3. Pour the lemon juice mixture over the chicken and toss well.

4. Roast in the oven for 1 hour.

5. Peel the butternut, slice it in half and discard the seeds. Cut into evenly sized cubes and place in a pot.

6. Cover with water, and cook over medium to high heat until tender.

7. Strain the liquid, then mash the butternut until smooth.

8. Add honey and season to taste with salt and pepper.

9. Divide the butternut mash between four plates.

10. Top with two pieces of chicken each, and serve.

HONEY AND MUSTARD OVEN BAKE CHICKEN THIGHS

By Dimakatso Moliko

INGREDIENTS

• 6-8 chicken thighs (bone-in skin-on)

• ½ teaspoon salt to taste

• ½ teaspoon chilli powder

• 1 teaspoon smoked paprika

• 2 tablespoons mayonnaise

• 1 tablespoons whole grain

Dijon mustard

• 1 tablespoon mustard

• 2 tablespoons honey

• 2 teaspoons ginger and garlic paste

METHOD

1. Preheat the oven to 180˚C.

2. Place the chicken thighs in a bowl and season them generously with salt, chilli powder, smoked paprika.

3. In a small bowl whisk together the mayonnaise, mustard sauces, honey and the ginger and garlic paste.

4. Pour the sauce over the thighs and toss them well to mix thoroughly, insuring all the chicken pieces are generously coated. Leave to marinate for 20 minutes.

5. Transfer the chicken thighs to a baking dish, including any remaining sauce. No need to grease the dish.

6. Transfer the baking dish to the oven and bake for about 35 to 45 minutes, or until the chicken thigh skin is crispy and golden on the outside.

7. Transfer the chicken to a serving plate and allow to rest for 10 minutes before serving.

SAUCY SWEET & SOUR CHICKEN FEET

By Chef Nono Mtshali

INGREDIENTS

• 1kg chicken feet, cleaned

• 1 tablespoon paprika

• 3 tablespoons cooking oil

• 1 onion, chopped

• fresh thyme sprigs (optional)

• 4 cups boiling water

• 2 chicken stock cubes

• salt & pepper, to taste

• 2 tablespoons peppadews, chopped

• ½ cup fruit chutney sauce

• ¼ cup Worcestershire sauce

• ¼ cup lemon juice

METHOD

1. Fry onions until soft.

2. Add thyme and paprika and cook for 2 minutes.

3. Add chicken feet and salt & pepper. Stir.

4. Add boiling water and stock cubes. Close lid and cook for 15 minutes.

5. Now add in fruit chutney, peppadews, lemon juice and Worcestershire sauce and cook for a further 5 minutes.

6. Serve!

Although chicken feet have very little edible meat on them, they have an interesting flavour and many people enjoy the taste.

SAUCY SWEET & SOUR CHICKEN FEET

ROAST WHOLE CHICKEN

By Chef Nono Mtshali

INGREDIENTS

• 1 whole chicken

For the sauce

• 4 large red peppers

• 1-2 fresh green chillies

• 4 cloves garlic

• ½ teaspoon salt

• 2 tablespoons lemon juice, freshly squeezed

• 1 teaspoon apple cider vinegar

• ¼ cup olive oil

• ¼ cup water

• handful coriander

• black pepper

METHOD

1. Preheat the oven at 180°C.

2. Cut the peppers and chillies in half and flatten them with your hand.

3. Place pepper and chilli halves, skin side up, on a foil-lined baking pan. Throw in garlic.

4. Broil for 10-12 minutes or until the red bell peppers are charred and blackened.

5. Remove from oven and instantly place only the red peppers in a bowl and cover with a kitchen towel to seal. Let it sit for 10 minutes.

6. Once cool, remove and peel the outer skin off.

7. Add the roasted peppers, garlic cloves, chillies to a blender along with the remaining ingredients and puree until completely smooth. The exact amount of lemon juice depends on its acidity, so season to taste with additional salt and lemon juice if needed.

Cooking the chicken

1. Preheat oven at 180°C.

2. Remove giblets from inside of the chicken’s cavity.

3. Thoroughly dry the chicken with paper towels.

4. Place chicken, breast side up, in a shallow roasting pan.

5. Smear the chicken with the sauce inside and outside.

6. Tie the legs together with kitchen twine.

7. Roast, uncovered, for 10 minutes.

8. Reduce oven temperature to 160°C and continue to cook until done, about 1 more hour and 10 minutes, or until the chicken is cooked through.

9. Remove from oven and baste the chicken with the juices.

10. Let the chicken rest for about 15 minutes before cutting and serving.

SAUCY ROASTED CHICKEN

By Ella Mthethwa

INGREDIENTS

• 300g chicken pieces thighs and drumsticks

• 1 teaspoon salt

• 1 teaspoon garlic, minced

• 1 tablespoon paprika

• 1 tablespoon chicken spice

• 2 tablespoons olive oil

• 1 cup chilli sauce

Tip: vegetables are optional

• 1 teaspoon garlic salt

• 1 teaspoon onion powder

• 1 teaspoon zesty lemon and herb spice

• 1 teaspoon zesty lemon spice

• 1 teaspoon dried sweet basil

• 1 teaspoon green onion spice

• 1 teaspoon white pepper

• 1 teaspoon dried sage

• 1 teaspoon Cajun spice

• 1½ cups buttermilk

• 1 teaspoon all-purpose spice

• oil

• garlic butter

METHOD

1. In a bowl, add the chicken and rub the spices all over it. Then cover with buttermilk (use the same spices).

2. Marinate overnight preferably but for at least an hour.

3. In a deep pot, add oil – make sure it will cover the chicken when frying.

GARLIC BUTTER FRIED CHICKEN SERVED WITH POTATO MASH

By Tumelo Masuku

INGREDIENTS

• 2 cups of flour

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 teaspoon smoked paprika

4. Move your chicken from the buttermilk to the flour and make sure your chicken is coated very well. If not, double coat and that will make it extra crispy.

5. Dust off excess flour and let your chicken rest before frying.

6. On high heat, add the chicken to the oil.

7. After all your chicken pieces are in the pot, cover and lower your heat to medium.

8. Fry for 25 to 30 minutes so that it’s well cooked.

9. Once cooked, remove from oil and transfer to a paper towel to remove excess oil.

10. Melt your garlic butter then drizzle on top of the chicken.

11. Enjoy with mash or any side of your choice.

LAZY CHICKEN RAMEN NOODLES

By The Lazy Chef

INGREDIENTS

For the noodles

• 2 packets of noodles

• 2 packets noodle pack spice

• 2 boiled eggs

• ½ cup frozen sweet corn

• 125g sugar snap peas

• 150g baby corn

• 3 tablespoons crushed garlic & ginger

• 2 tablespoons tikka sauce

• 5 tablespoons soya sauce

• 2 tablespoons Worcestershire sauce

• 1 tablespoon fish sauce

• 2 tablespoons tomato paste

• 3 cups hot water

For the chicken

• 2 or 3 chicken breasts

• 3 tablespoons BBQ spice

For the garnish

• sesame seeds

• chopped spring onion

METHOD

For the noodles

1. Place a wok on the stove on high heat, add water, noodle pack spices, tomato paste, all the sauces and the crushed garlic and ginger.

2. Stir, cover and allow to simmer for 5 minutes.

3. After 5 minutes, lower the heat, add the noodles to the wok, cover for 1 to 2 minutes.

4. Add the sweetcorn, baby corn and the sugar snap peas.

5. Cover for another 2 minutes. Remove from the heat.

For the chicken breasts

1. Generously coat the chicken breasts with the seasoning.

2. Add a little oil to a pan, add the chicken and grill each side for 3 minutes until both

LAZY CHICKEN RAMEN NOODLES

sides are golden brown.

3. Lower the heat, cover the pan and leave the chicken breasts to cook for another 5-10 minutes.

4. Once cooked, slice the chicken into thick strips and get ready to plate your ramen.

TIP: Cooking times for chicken

may vary based on the size of the chicken breasts.

Plating

1. Dish up the ramen noodles, the vegetables in the noodles and a generous amount of the ramen soup

2. Add the chicken, boiled egg, spring onion, sprinkle the sesame seeds and serve hot.

CREAMY CHICKEN PESTO PASTA

By Inspired By Pri’s Food

Serves 4

This is an easy dinner or lunch option made with simple ingredients. I have been making this creamy chicken pesto pasta recipe for many years. This recipe tastes as good as a pasta dish you would order from any restaurant menu. It’s comfort food in a bowl and will blow your friends and family away.

CREAMY CHICKEN PESTO PASTA

METHOD

1. Bring a large pot of water to the boil with the salt. Start by boiling the pasta to your liking or until it’s al dente. Reserve about 1 cup of cooking water.

2. Season your chicken strips with paprika, salt, and pepper.

3. In a large pan, add olive oil, garlic, and chilli flakes.

4. Add the chicken. Once the chicken starts to change colour, add the shallots, and cook the chicken until golden brown.

5. Add your store-bought pesto and incorporate it with the chicken.

6. Add the cream and allow the sauce to form. Add half of the pasta water at this stage.

7. Lastly, add the Pecorino Romano and mix well to combine.

8. Add the cooked pasta and coat gently with pesto sauce.

9. To finish off, add fresh sliced basil.

NOTES

INGREDIENTS

For the pasta

• 200g pasta of your choice

• 3 tablespoons olive oil

• 1 tablespoon diced garlic

• 1 tablespoon crushed red chillies

• 1 shallot or half an onion

• 125g of store-bought fresh pesto

• 250ml fresh cream

• 50g Pecorino Romano

• 1 cup pasta water

• fresh basil

For the chicken

• 4 chicken breast strips (500g)

• 1 teaspoon paprika

• 1 teaspoon salt

• 1 teaspoon pepper

• If you want a creamier consistency, add some of the cooking water from the pasta and mix well.

• Taste as you go along; add more salt and pepper as required.

• Serve immediately and garnish with grated Pecorino Romano.

Dessert anyone?

Science has confirmed having a second stomach for dessert is an actual thing! It’s called ‘sensory-specific satiety’ and it’s the reason we always have room for dessert –no matter how full we feel after dinner.

MALVA PUDDING

By Tshepiso Gabi

INGREDIENTS

• 2 cups (500ml) all-purpose flour

• 1 teaspoon baking powder

• 1½ teaspoons baking soda

• pinch of salt

• 1 cup sugar

• 2 eggs

• 3 tablespoons apricot jam

• 1 cup milk

• 2 tablespoons vinegar

• 3 tablespoons butter

• 1 teaspoon vanilla essence

For the sauce

• 1 cup cream

• 2 tablespoons butter or margarine

• 3 tablespoons sugar

• 1 teaspoon vanilla essence

METHOD

1. Pre-heat the oven to 180°C and grease the baking dish.

2. In a bowl, melt your butter using the microwave.

3. Add sugar, apricot jam and vinegar to the melted butter and set aside to allow the mixture to cool down.

4. In a different bowl, sift the dry ingredients together.

5. Add the eggs and milk to the butter mixture and whisk.

6. Add the wet ingredients to the dry ingredients to create a batter. Be careful not to over mix.

7. Pour the batter into the prepared dish and place in the oven.

8. Bake for 30 minutes until the pudding is dark brown and baked through (a skewer inserted should come out clean).

9. While the pudding is baking, prepare the sauce.

Prepare the sauce

Bring all the ingredients to a boil and reduce the heat. Allow to simmer for 3 minutes.

Pour the sauce over the pudding as it comes out of the oven.

MALVA PUDDING

AMARULA COFFEE ICE CREAM TERRINE

By Siba Mtongana

Serves 6

INGREDIENTS

• 500g chocolate ice cream

• 250g raspberries

• 2 x 500g vanilla ice cream

• 60ml instant coffee (mixed with 30ml water to make a paste)

• 60ml Amarula cream liqueur

• 50g macadamia nuts, roughly chopped

For the chocolate ganache

• 150g dark chocolate

• 30ml whipping cream

For the topping

• 250ml fresh raspberries

• 30g pistachio nuts, roughly chopped

• 30g edible flowers

METHOD

1. Double line a mediumsized loaf tin with baking paper, making sure that the sides overlap.

2. Soften the chocolate ice cream slightly and spoon it into the loaf tin.

3. Press the berries into it until they sink in and

COOKING TIME 10 MINS

FREEZE TIME 4+ HOURS

flatten.

4. Soften the one vanilla ice cream and stir in the coffee.

5. Spoon the coffee-flavoured ice cream on top of the chocolate one and flatten.

6. Add the Amarula and macadamia nuts to the remaining vanilla ice cream, spoon on top of the coffeeflavoured ice cream and flatten.

7. Freeze for at least 4 hours,

although overnight is best, until set.

8. To make the ganache: Just before serving, melt the chocolate and cream together, stirring until smooth and shiny.

9. Invert the ice cream terrine onto a serving platter. Remove and discard the baking paper.

10. Top with berries, pistachios and flowers. Drizzle the ganache over it and cut into slices. Serve immediately and enjoy!

COFFEE ICE CREAM ESSENTIAL RECIPES

TERRINE

APPLE PUDDING WITH A NUTTY CRUMBLE

By Heleen Meyer

This became known in Heleen’s household as their ‘lock-down’ dessert.

Serves 4-6

INGREDIENTS

For the apples

• 45ml (3 tablespoons) soft brown sugar

• 45ml (3 tablespoons) butter

• 5ml (1 teaspoon) ground mixed spice or cinnamon

• 6 medium pink or red apples with the skin on, cut into thin wedges

• 75-100ml dried cranberries or raisins

For the crumble

• 180ml (100g) cake flour

• 100ml (100g) hard butter, cubed

• 125ml (½ cup) uncooked oats

• 75ml (5 tablespoons) soft brown sugar

• 2.5ml (½ teaspoon) ground cinnamon or mixed spice

• 125ml (½ cup) almonds or pecan nuts, chopped

• homemade custard (see tip), plain double cream yogurt or vanilla ice cream to serve

METHOD

1. For the apples: Preheat oven to 200°C. Place sugar and butter in a large pan and heat over a medium temperature. Stir constantly until the sugar has dissolved.

2. Stir in the spices and add the apples. Mix well to coat the apples with the sauce.

3. Reduce the heat and gently simmer the apples for 15-20 minutes or until just soft, but not mushy.

4. Stir in the cranberries.

5. Spoon the apples with all the pan juices into a medium-sized oven dish.

6. Crumble: Prepare this mixture while the apples are simmering. Mix flour, butter and oats in a food processor until it resembles coarse bread crumbs. Or rub the butter with your fingertips into the dry ingredients.

7. Add sugar, spices and nuts and mix well in the food processor or with a wooden spoon until a soft mixture forms.

8. Crumble the mixture with your fingertips into an even layer over the apples.

9. Bake for 25-30 minutes or until golden brown on top. Serve warm with custard, yogurt or ice cream.

Tips:

• Prepare homemade custard and season with a few drops of vanilla essence and the finely grated rind of ½ a lemon for a special flavour. Don’t make the custard too sweet.

• Replace half the apples with ripe, firm pears. Or use frozen blueberries instead of the cranberries for a special touch.

Easy to make and the soft apples underneath the spiceflavoured nutty crumble is moreish.

BUTTERMILK PUDDING WITH A BERRY SAUCE

By Heleen Meyer

Heleen says she clearly remembers the first time she had this easy buttermilk pudding and later published it in her first recipe book. This is not just another milk-based baked pudding, it is a velvety bowl of deliciousness! She recently added the berry sauce and the combination is mouthwatering.

Serves 4-6

INGREDIENTS

• 100ml (100g) butter

• 200ml (160g) sugar

• 3 extra large eggs

• 250ml (140g) cake flour, sifted

• 10ml (2 teaspoons) baking powder

• 5ml (1 teaspoon) vanilla essence

• 2ml salt

• 1 litre (4 cups) buttermilk

For the berry sauce

• 250g frozen mixed berries, thawed

• 75ml (5 tablespoons) castor sugar

• 5ml (1 teaspoon) finely grated lemon rind

• 15-30ml (1-2 tablespoons) lemon juice, or to taste

METHOD

1. Preheat oven to 180°C. Lightly grease a shallow, 2-litre oven dish, with butter.

2. Beat butter, sugar and eggs together and then beat in the rest of the ingredients until well blended.

3. Pour mixture into the greased dish. Bake for 45 minutes or until set and light

golden brown on top. If the pudding becomes too brown before it is cooked, lightly cover it with foil and bake until cooked.

4. Berry sauce: Mix all the ingredients together with a stick blender until smooth. Pour into a small saucepan, and bring to just below boiling point, while

BUTTERMILK PUDDING WITH A BERRY SAUCE

stirring continuously.

5. Serve the berry sauce warm or at room temperature with the warm pudding. Alternatively, the pudding can also be served with any seasonal fruit, like citrus wedges or gooseberries. If preferred, a drizzle of runny honey will be delicious too.

Picture credit: Adel Ferreira, courtesy of LiG Magazine

TELEFOONPOEDING

By Jan Hendriks van der Westhuizen

Preparation time: 20 minutes

Cooking time: 45 minutes

Serves 8

INGREDIENTS

For the syrup

• 600ml water

• 210g (250ml) granulated sugar

• 10ml finely grated orange zest

• 2.5ml vanilla extract

• 50ml orange juice

For the Telefoonpoeding

• 210g (250ml) granulated sugar

• 120g (125ml) butter

• 2 eggs

• 30ml smooth apricot jam

• 206g (375ml) cake flour

• 5ml bicarbonate of soda

• 2ml fine salt

• 2.5ml fresh ginger, grated

• 100ml cream

• 150ml full cream milk

METHOD

1. For the syrup: To make the syrup, bring water and granulated sugar to a gentle simmer in a medium saucepot.

2. Add finely grated orange zest, vanilla extract, and orange juice.

3. Cook for another 2 minutes.

TELEFOONPOEDING

4. For the Telefoonpoeding: Preheat the oven to 180˚C.

5. In a stand-up mixer, cream together granulated sugar and butter until pale yellow.

6. Add eggs and whisk together on medium speed.

7. Once combined, add apricot jam and mix for another 20 seconds.

8. Add cake flour, bicarbonate of soda, fine salt, grated fresh ginger, cream, and full cream milk. Mix for 1 minute

on high speed making sure the ingredients are thoroughly combined.

9. Pour the syrup into a (23 × 23 × 8.5cm) JAN Gold

Rimmed Salad Bowl or a similar-sized heat-proof dish.

10. Add the batter on top of the syrup. Use the back of a spoon to flatten the batter.

11. Bake for 40 to 45 minutes.

12. Serve warm with custard or cream.

Picture credit: JAN Innovation Studio

The sweet facts about HONEY

IN ADDITION TO ITS USE AS A NATURAL SWEETENER, HONEY IS USED AS AN ANTI-INFLAMMATORY, ANTIOXIDANT AND ANTIBACTERIAL AGENT.

Health benefits

• Honey helps improve cholesterol.

• Honey helps reduce triglyceride levels.

• Raw honey is rich in antioxidants which are good for heart health and help lower blood pressure.

• Honey contains nutrients beneficial to your health.

• Using honey to replace sugar helps improve diabetes.

• Honey helps heal wounds quickly.

• Honey helps relieve coughs in children.

Essentially, honey is pure sugar, with no fat and only trace amounts of protein and fibre. It contains small amounts of some nutrients, but most people typically don’t consume enough honey for it to be a significant dietary source of vitamins and minerals.

One tablespoon (20 grams) of honey contains:

• 61 calories

• 0g of fat

• 0g of protein

• 17g of carbohydrates

• 0g of fibre

• 1% of the daily value of Riboflavin

• 1% of the daily value of copper

HONEY TO TREAT COUGHS

People commonly use honey orally to treat coughs and topically to treat burns and promote wound healing. Here is an old-time home remedy cough syrup for the coming winter months.

INGREDIENTS

• 1½ cups organic raw honey

• ½ cup organic extra virgin olive oil

• 1-5 organic lemons, juiced (the more the better)

METHOD

1. Add honey, olive oil and lemon juice to a small pot.

2. Heat over medium heat until barely warm, while stirring occasionally.

3. Remove from heat and let it cool.

4. Once cooled, place into a jar with a lid.

5. Store in the refrigerator.

6. Take 1 tablespoon warmed, when needed.

Did you know?

A honey bee worker only makes an average of one-twelfth of a teaspoon of honey in a lifetime.

Note: Honey still contains high calories and sugar, so it should be used sensibly.

Ginger milk

(GOLDEN MILK)

By Inspired By Pri’s Food

Serves 2-3

Ginger milk has a warm, earthy, and homey taste. It is soothing and does wonders for you, especially during the flu season. It was my granny’s version of a hot toddy when we were sick. I hope you give it a try. It is certainly a drink that will leave you feeling much better.

INGREDIENTS

• 250ml water

• 500ml milk

• 40g grated ginger

• 1 cinnamon stick

• 1 teaspoon of turmeric

• 2 tablespoons of honey

METHOD

1. Pour 500ml of water into a saucepan, add the grated ginger and bring to a simmer.

2. Add one teaspoon of turmeric and mix well.

3. Once the water mixture starts to simmer, add a cinnamon stick and pour in the milk.

4. Allow the turmeric-ginger milk to come to a boil for a few minutes.

5. Finish off with 2 tablespoons of honey and serve hot.

Classic Hot Toddy

By Inspired By Pri’s Food

Serves 1

A soothing brandy with hot water may provide much-needed comfort. Its antimicrobial qualities aid in the treatment of throat irritation and other infections. One of the most common methods to take brandy for a cold is in a delightful hot toddy.

INGREDIENTS

• 3 4 cup water

• 1 shot of brandy

• 2 to 3 teaspoons honey

• 2 to 3 teaspoons lemon juice

• 1 lemon slice

• 1 cinnamon stick

METHOD

1. In a teapot or saucepan, bring the water to a simmer. Pour the hot water into a mug.

2. Add the brandy, honey and lemon juice. Stir until the honey has disappeared into the hot water. slice and cinnamon stick. Enjoy!

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For amateur food lovers, creative home cooks, and the masters of cuisine, our handcrafted infusions and rubs are considerately blended for your taste journey.

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Brinjal & Chicken

e n C h u t n e y S a l t P e p p e r t o t a s t e

P a r m e s a n C h e e s e ( o p t i o n a l )

L i g h t a b r a a i a n d b e a t t h e E i s h k o m B l u e s !

B r o w n c h c k e n & o n i o n i n a s k l e t o v e r m e d i u m h e a t

A d d i n t h e Garlic whip a n d B r i n j a l s A d d t h e P e n n e p a s t a , C o v e r w i t h e n o u g h w a t e r l e t i t s i m m e r u n t l p a s t a i s c o o k e d S t i r i n s o m e o f Pirri s Green Chutney A d d p a r m e s a n s a l t & p e p p e r S e r v e f r e s h w i t h s m i l e E n j o y !

H a n d c r a f t e d e m p a n a d a s & s a u c e s

O r g a n i c H e r b s

N O p r e s e r v a t i v e s

N O a r t i f i c i a l f l a v o u r s

N O c o l o u r a n t s

"Eishkom" proof dish