Umngazi Hotel & Spa is the perfect destination for a one-of-a-kind winter getaway. Located on the Wild Coast of South Africa, guests can enjoy untouched beaches, rolling hills, kayaking on the majestic Mngazi River, and unique flora and fauna.
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For guests looking to relax, unwind, and revitalise, nestled up on the lush green banks of the Mngazi River, is Umngazi's award-winning spa. Surrounded by natural beauty, the spa provides a range of pampering treatments, from massages to facials, in individual beach-style bungalows. Hear nothing but the birds singing and the waves crashing as you unwind and rejuvenate in this tranquil paradise.
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prepared with the indigenous fynbos flavours by Chef Chesray Assur from Signal Restaurant at the award-winning Cape Grace Hotel. It was probably one of my best dining experiences, and I enjoyed a tantalizing meal. I am not big on desserts, but I even indulged and have to mention, finished it too!
The best part of cooking is experimenting with unusual flavours, which can be surprisingly fascinating to the palette.
We look forward to the next edition in which we’ll unpack hearty food recipes paired with the perfect wines for the upcoming winter months.
We hope you enjoy these recipes as much as we do – don’t forget to add ESSENTIAL FLAVOURS to your magazine collection.
Happy reading! Regards
Elroy van Heerden-MaysTo help you talk like an expert in the kitchen we bring you essential facts and some kitchen tips to improve your kitchen skills and embrace the joy of cooking.
In this edition we also share something mostly unknown to food fanatics – is the flavours of South African fynbos. Giselle Courtney, the founder of South African Fynbos shares her version of fynbos varieties that offer a whole new palette of flavours that will turn everyday meals into taste sensations.
Personally, I have experienced meals
Sensory pleasures from what something tastes like is a major determinant of food intake. Foods that satisfy taste may contribute not only to a greater eating experience, but also enhance acquired tastes.
One of the best ways to enhance the taste of food is to enjoy it with the perfectly paired wine. And there is a perfect match for every food type and every season. For the non-alcohol drinkers, there are many ways to pair food with the perfect drink. For example, a pasta can be enjoyed with a frosty can of sparkling water, while Indian food is beautifully complimented with a ginger ale.
250 ml = 1 cup 5 ml = 1 teaspoon
190 ml = cup 15 ml = 1 tablespoon
125 ml = cup 30 ml = 2 tablespoons
85 ml = cup 45 ml = 3 tablespoons
65 ml = cup 60 ml = 4 tablespoons
editor@essentialflavours.co.za
www.essentialflavours.co.za
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Darling Brew is one of the most recognisable and highly acclaimed craft beer brands in South Africa, however, we are not just a craft brewery, but rather an innovative and dynamic beverage company, that strives to be the leading independent beverage company in South Africa, through innovation, quality, consistency, and relevance.
Established in 2010 in the small town of Darling on the West Coast, Darling Brew is officially Africa’s first carbon-neutral brewery, and a bastion of operational excellence throughout the industry.
The brewery and Tasteroom also happen to be a spectacular stopover on any journey along the West Coast. This is the ideal spot to take a rest, enjoy a refreshing beverage, and tuck into some seriously good eats while you overlook the inner workings of the brewery.
Be sure to try our South African National Beer Trophy Beer of the Year, The Wanderer – a delicious refreshing pilsener, the name of which was inspired by the endangered Wandering Albatross.
TROPHY WINNER
Essential facts
Edible fynbos species and their fascinating chemistry
Chef Chesray Asscur – Executive Sous Chef at the Cape Grace Hotel
The inside story about herbs
Aromatic character – the zesty Sauvignon Blanc
Keep it clean! The basics of cleaning kitchen
utensils
Food and wine pairing
How not to ruin a meal!
Pasta – a weeknight dinner in most homes
All you need to know about potatoes
The lowdown on spices…
Essential recipes:
17
32
Beef fillet asado with patatas bravo
Spanish Paella
BBQ Snoek
Crispy beer-battered fish
Seafood boil
Pickled fish
Snoek with rooibos and citrus infused glaze
Basil couscous salad
Rice-stuffed fish
Lemon butter hake medallions
Mozambique hake medallions
Peri Peri prawns
Boerewors, butterbean and chakalaka breakfast bake
Breakfast egg muffins
Egg & smoked trout bagel
Berry French toast
Roasted peach gazpacho
Nectarine & sorghum salad
Essential recipes:
Barley salad
Duck & South African plum salad
Triple Mac & Cheese
Pork neck steaks with lemon & sage pasta
Lemony creamy sauce for pasta
Chicken, nectarine & peach tagine
Patatas bravo
Citrus & herb chicken
Bacon & nectarine stuffed chicken
breasts
Moroccan lamb stuffed with peaches & nectarines
Jo’burg bobotie
Apricot & mustard pork shoulder
Essential vegan recipes:
Essential deserts:
Chocolate plum mini cheesecakes
Peppermint crisp tart
Peach upside down cake
Chocolate cake
South African nectarine crumble
muffins
Creamy air fryer cheesecake
Decadent chocolate fridge tart
Sticky hot cross buns Amasi
Essential cocktails & mocktails:
Rosemary G&T
Grapefruit & Rosemary mimosas
Classic mojito
Coconut & lime panna cotta with strawberry coulis
Strawberry & Lavender spritzer
Spice passion fruit sangria
Fruit Lagoon pina colada surfside
non-alcoholic ice tea
Fruit Lagoon mango gin fizz
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CONTRIBUTORS
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Chef Kabelo Mohatti
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SA Pork
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CTIA offers a chef course for everyone. From professional chef courses that will help you land that dream career, to the perfect short course to take your tinkering skills to the next level.
The CTIA “How to” Baking and "How To" Cooking series is designed for home cooks of all levels. Whether you’re a beginner just starting out, or a more experienced foodie looking to take your skills to the next level, these classes will give you the structure and foundation you need. With hands-on experience and guidance from CTIA chefs, you’ll be whipping up delicious creations in no time!
With CTIA, you can have the best of both worlds – affordable classes that are fun and informative, taught by experienced chefs.
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With the term “load shedding” becoming a reality for many South Africans, cooking with gas is becoming more popular. The benefits
Adds to your comfort because cooking is quick
Cheaper to cook with gas than electricity
Temperature is much easier to control
More versatile for searing, grilling and simmering
NOTE! Always turn off the gas cylinder after use to prevent any accidental leakage. Close all the stove knobs after use and if you smell a leak. Install gas detectors in your kitchen to avoid any accidents due to gas leak from a gas cylinder.
Boiling results in the greatest loss of nutrients, while other cooking methods more effectively preserve the nutrient content of food. Steaming, roasting and stir-frying are some of the best methods of cooking vegetables when it comes to retaining nutrients.
Compared with deep-frying, air-frying cuts calories by 70% to 80% and has a lot less fat.
No chef is born with a Michelin star. All began with the basics. Same applies for home cooks. Get the skills to take you from a nervous novice to a confident cook.
This gives you more control over the ingredients, and can ensure that you consume fresh, wholesome meals. The potential benefits of this include: helping you look and feel healthier, an energy boost, stabilisation of weight and mood, and an improvement in sleep and stress resilience.
When cooking with alcohol, not all of it burns off, especially when you cook food for only a few minutes. To get rid of the alcohol you must cook food for at least three hours.
Salt enhances pleasant flavours and reduces bitterness when added to coffee! The sodium content in salt diminishes bitterness by improving the flavour of the coffee.
These five characteristics are sweetness, acidity, tannin, alcohol and body.
To test if spaghetti is cooked, throw one piece at the wall or ceiling. If it sticks, then it is done.
Wine should have the same flavour intensity as the food. Red wines pair best with bold flavoured meats while white wines pair best with light-intensity meats like chicken. Bitter wines are best balanced with fat.
To reduce the chemical in onions that cause tears, chop your onions when chilled or under running water.
-
creatorof South African Fynbos® and the Cape Town Fynbos Experience®
www.southafricanfynbos.com
FYNBOS IS UNIQUE TO SOUTH AFRICA AND LOCAL HERBS FROM THIS DIVERSE FAMILY OF PLANTS ARE, AS YET, MOSTLY UNKNOWN, AND UNDERUTILISED. THERE ARE APPROXIMATELY 7 000 SPECIES GROWING NATURALLY IN THE CAPE FLORISTIC REGION, A UNESCO WORLD HERITAGE SITE AT THE SOUTHERN TIP OF AFRICA.
Fynbos offers a whole new palette of flavours that turn everyday meals into taste sensations. Rooibos, Snow bush, Rhino bush and Buchu in particular are a true taste of the veld, rooting us in a shared culinary identity as South Africans.
South African Fynbos® is a gourmet range of Fynbos herbs and seasonings that make our indigenous flavours accessible and convenient, turning us all into instant Fynbos foodies.
SWEET – notes of honey blossom
Honeybush has been enjoyed as a tea infusion for generations. The antioxidant activity is owing to Mangiferin and the presence of phytoestrogens are said to contribute to the relief of menopausal symptoms.
When used as a seasoning it adds a delicate honeyblossom flavour to sticky marinades, onion soup, casseroles, butternut and sweet-potato wedges, sago pudding, milk-tart and cupcake icing. Toast lightly and sprinkle over oven-roasted veggies. Sprinkle doughnuts with Honeybush herb for a sweet and delish local finish.
FRUITY – notes of caramel & rosehip
Rooibos contains Aspalathin and Nothofagin, powerful antioxidants that are associated with combatting lifestyle diseases, making it South Africa’s number one indigenous ‘tea’. It is antispasmodic and is used as a milk substitute for infants prone to colic. It has anti-ageing effects and is used in cosmetics and creams.
As a seasoning it has a rounding effect on flavours, drawing them all together. Pair with caramelised onions as a base for traditional tomato-bredie/stew and chicken soup with a South African flair. Add Rooibos tea to the chicken stock instead of water.
A cherry tomato sauce comes alive with Rooibos seasoning, as does sweet potato mash, roasted butternut, gruyere omelettes, breakfast eggs and crispy roast chicken. For a really unusual dessert, splash vanilla ice-cream with local olive oil and top with Rooibos Salt. The textures and flavours combine to provide a surprising and more-ish end to a meal.
PUNGENT – strong notes of mint and blackcurrant
Buchu is the most sensational of all the Fynbos herbs, transforming everyday flavours into mouth-watering experiences.
Season seared picanha, braaied line-fish, tray-baked chicken, lamb shank, flambéed chicken livers, salmon sushi and tomato salsa. Infuse a few sprigs in vinegar to make a delicious base for a vinaigrette.
As a tea it is refreshing with a minty flavour and a blackcurrant aftertaste. Buchu oil is used as a flavour enhance in the food industry and in perfumes. Infuse a few sprigs in brandy to make a traditional Cape ‘cure-all’ digestif. It is a diuretic and is used to clear urinary tract infections.
PINEY – notes of resin
Rhino bush is piney adding a delicate resinous flavour to grilled rib-eye, Karoo lamb, picanha and pork kebabs. Add to wok-seared chilli-garlic cabbage, grilled mushrooms, arancini, risotto, bitterballen and croque monsieurs.
The delicate piney resin melts into seared food. As a tea, it is used for stomach complaints including indigestion. Rhinocerotinoic acid identified in Rhino bush has significant anti-inflammatory properties. According to oral tradition, Rhino bush was used to ease the symptoms of the influenza epidemic at the Cape in 1918.
A Dutch governor at the Cape, Simon van der Stel, recorded in his diary that he saw this indigenous bush in the presence of rhino and the species retained the name. Infuse a few sprigs in vinegar to make a delicious base for a vinaigrette. Infuse a few sprigs in gin to make the base for a truly South African gin and tonic, a taste of the veld.
WOODY – wild rosemary with hints of pepper
Snow bush adds incredible depth of flavour to Mediterranean style dishes as well as Karoo lamb meatballs, tzatziki, confit garlic potatoes, lentil salad, yoghurt carrot salad, beef carpaccio, prawn orzo, feta focaccia and a creamy mushroom sauce.
BITTER – notes of fresh pea
Cancer bush is a powerful immune booster, containing Canavanine and Pinitol. It is used as a bitter tonic that aids digestion and improves appetite. The seeds in the large pods are heartshaped, truly a plant that spreads love and healing.
When tasting the tea infusion, look past the bitterness and see if you can pick up the hint of stevia-like sweetness at the end and the distinct notes of pea. The herb is ideal for adding depth to vegetable dishes like grilled baby marrow, rösti and smoky bacon-greenbean salad. Use sparingly as it is really bitter, but it’s great for experimental cooking and adding to sourdough bread.
Snow bush contains Eudesmanediol, an anti-spasmodic. In in the form of a tea infusion it soothes the stomach. Infuse a few sprigs in vinegar to make a delicious base for a vinaigrette. Infuse a few sprigs in vodka for a soothing after-dinner digestif.
COOLING – intense mint
Mint pelargonium is supremely refreshing as a tea infusion or infused water. It makes a delicious vinaigrette and summer cordial. It is naturally astringent, use the cooled water as a body mister at the beach.
The herb and salt add a zesty flavour to zucchini fritters, lentil-feta salad, cucumber ribbons, summer fruit salad, pear and walnut salad, cream cheese brioche, cocktail beef rissoles, goat’s cheese couscous and a hearty bulgur mushroom salad.
Pelargonium fragrans
Nutmeg pelargonium is deliciously fragrant adding layers of exotic flavour to a shitake mushroom tart, lamb moussaka, fried Spaezle, potato gratin, cheese fondue, spinach ravioli and bechamel sauce. It’s sensational in desserts and on fresh berry morning pancakes.
As a seasoning it pairs well with lemon-butter kingklip, creamy walnut tagliatelle, grilled haloumi burger, butternut lasagne, onion lentil loaf, brandy infused chicken liver pâté, ground pork stuffing and blue cheese gnocchi. It has antibacterial properties and contains Carnosol and Ursolic acid. The tea infusion is very pleasant with strong notes of sage.
Served with Laborie Shiraz 2021
Serves 4
Prep time: 60 minutes
Cooking time: 40 minutes
Easy to prepare over hot open fire.
For the fillet:
• 800g-1kg of beef fillet, whole
• 60ml of Willowcreek garlic flavoured olive oil
• 15ml of sweet smoked Spanish paprika powder
• 6 heads of grated garlic
• salt and pepper
For the Chimichurri Sauce:
• 125ml of Willowcreek jalapeno flavoured chilly oil
• 3 garlic cloves
• a handful of chopped fresh oregano, mint and parsley
• 30ml of a good-quality vinegar
For the fillet:
1. Clean and pat fillet dry place in a large oven tray and rub in with the olive oil, followed by the paprika, garlic and salt and pepper. Cover and let it rest for at least an hour.
2. Grill on a hot open fire searing the meat. Keep brushing with marinating juices – grill to rare for about 3 to 4 minutes each side. Remove and let it rest for 20 minutes, slice and serve with chimichurri sauce and patatas bravas.
For the chimichurri sauce:
1. Place all the ingredients into a food processor and blend – serve with the meat.
For Chef Chesray, cooking is a passion. Despite not being classically trained, he says he got into cooking “mainly to stay out of trouble.” After getting an opportunity at the President Hotel, where he worked for a few years, he headed to USA. In the US, he worked in various hotels and restaurants. There he focused on banqueting, private dinners, wine & spirit pairings, personalised menus and private cooking classes. When he came back to South Africa, he worked in various restaurants and restaurant projects. He then worked as the Executive Sous Chef at the Westin Hotel and recently joined Cape Grace as the Executive Sous Chef.
How would you describe a chef versus a home cook, and why do you think that cooking at home can be as much fun as in a chef’s kitchen?
The thing about cooking is that everyone has their own style and people should not be afraid to learn and experiment. Cooking at home, whether for yourself or for your family, is all about the love and effort you put in. Cooking together as a family is very similar to a chef’s kitchen. It is all about bringing joy. About working as a team to create something special together.
How would you describe your overall cooking philosophy?
Cooking should be an opportunity to learn and express yourself. The kitchen should be a place of development and collaboration. I like to work closely with my team and encourage them to use influences from their culture, background and experience to create something new and exciting. Drawing on culture and local inspirations. Anything can be an inspiration for your next exciting dish.
Name the three kitchen tools you can’t do without?
1. Chef tongs, because they have so many uses and they should be a staple for all chefs. You can do so much with it.
2. A quality chef’s knife. It is the foundation of a quality kitch-
en and you can do some much more with a quality knife. Sometimes it feels like the chef’s knife choses you. A good chef should have at least four different knives. My favourite is the Victorinox Pastry Serrated Knife.
3. The humble kitchen towel. Not only does it ensure cleanliness in the kitchen but it also allows you to work with different temperatures. Cooking over an open flame is a lot more fun and allows you to create a very natural flavor.
How would you include wine paring in a menu?
A wine paring can be very personal. You get the opportunity to examine the backstory of the wine. Where does it come from, what was the process of making that wine? Once you know that backstory, you can match it to certain food flavours. The soil, the grapes, the efforts of the winemakers and the food all plays a part of that story.
How do you control the quality and consistency of dishes to ensure customer satisfaction?
The first step you take is to ensure that you work with quality suppliers. It is very important to work with local small suppliers because they know their products intimately. That way you can ensure that, you always get quality and you that you work
www.sharpedge.co.za
closely with your community. The second step relates to training your staff and collaborating with a team to create something that delights guests consistently.
How do you address food waste as a means to decrease overheads?
One way to decrease wastages is to create recipes in such a way that you use all aspects of your ingredients. There are many creative ways to use ingredients.
Signal restaurant offers a “taste of the veld” dining experience with a menu inspired by the indigenous fynbos. How did this culinary inspiration transpire?
Taste the veld developed out of a desire to focus on flavours found all around us and a desire to create something exceptional with familiar flavours. To draw on nostalgia and something that locals would recognise, while at the same time giving it a Cape Grace twist of elegance.
This menu was put together to take us back to our childhoods, to what we grew up with; to be outdoors, to run carelessly in the veld. Many locals can relate to the memory of falling into a thorn bush and having a grandparent apply some of the plant’s sap to soothe the pain. Our stories lie in the little things that are often overlooked by others. This menu is meant to reflect those memories while at the same time paying homage to all that makes Cape Town special.
To create the menu we had to stop and think: What does Cape Town look like? Who are the people who live here and what kind of food do they grow up eating? What kind of food did our team grow up with? By using indigenous flavours, inspired by local cuisine and local vegetation, our team has created something truly unique and special to us.
What food and beverage trends do you follow and how do you incorporate them into your menus?
I am greatly inspired by local and current fashion trends. Natural and bright colours are seen throughout my recipes. I am always looking at what the latest fashion trends are and what is to come in the world of fashion. Again it is all about selfexpression and letting that self-expression lead the way. In the same way I am really intrigued by the work of graffiti artist and local break-dancers. Looking at how they express themselves. The trick is how to bring that fashion, self-expression, art and frankly joy into the kitchen.
What chefs do you follow on social media and why?
There are many celebrity chefs on social media but truth be told I am inspired by amateurs cooks and home chefs on social media. I like to follow what the local food trucks are doing. Food truck culture in Cape Town is very interesting because they are often people who represent their communities and the food found in those communities.
To enter any of our competitions scan this QR code or visit essentialflavours.co.za Closing date: 31 May 2023. T&C’s applyWhen it comes to herbs, delicate herbs are always best when used fresh, like parsley, tarragon, cilantro, chives, mint and dill. To maximise the flavour of herbs, chop them as finely as possible so that more oils are released and the more fragrant the herb will become. Herbs like parsley and cilantro should be chopped right before use because they lose their aroma quickly.
Herbs may be added near the end of cooking for more distinct flavours, or at the beginning for more blended flavours. Ground spices and herbs release their flavours readily so in dishes like stews, it’s best to add these near the end of the cooking time to minimise the “cooking off” of flavours.
Beef rosemary, parsley, sage and basil
Chicken
tarragon, basil, oregano, and coriander
Pork sage, rosemary and thyme
Lamb
rosemary, oregano, basil, mint, sage and thyme
oregano, thyme, fennel, and dill
Almost every recipe tells you to pick the leaves and trash the rest. The truth is that the stems are packed with flavour and shouldn’t go to waste.
Drying herbs doesn’t always capture the flavours well and for herbs with a higher moisture content like mint, parsley or chives, dehydration may not be an effective way for preservation. Freezing herbs is also fast and easy and retains much of the taste, smell and nutrients found in fresh herbs.
Preserve fresh herbs in olive oil for up to three months in your fridge, enjoying the same freshly picked flavours.
Oregano blends well with basil, chives, cilantro, garlic, marjoram, mint, parsley and thyme. Rosemary goes well with garlic, marjoram, oregano, parsley, sage and thyme.
Herbs tend to burn off fast, so it’s best to wet them and add them to your fire which will prolong the smoking.
In 2019 I attended a cooking class in a little café in Barcelona. There I learnt how to make a classic paella with real chorizo, saffron and smoked paprika – an ingredient I instantly fell in love with. This trip was exactly what I needed because it completely transformed my palate and cooking style! The recipe below is a direct extraction from Spain with a South African adaptation using authentic ingredients that you can find at your local grocery store.
• 500g mussels in the shell, soaked in a large bowl of salted water. (Soaking the mussels extracts sand and dirt from the shells – don’t skip this step!)
• 4 cloves garlic, chopped
• Bunch fresh rosemary, chopped
• 1 teaspoon sea salt
• 8-10 queen prawns and cleaned
• 4-6 skinless cut in half
• 200g Spanish chorizo sausage, sliced
• 1 onion, chopped
• 1 red pepper
• 1 tablespoon
• 2 red chillies (optional)
• 1 cup risotto
• 3 tomatoes, grated
• 2 cubes chicken stock
• 3 cups water
• 3-4 strands saffron
• 1 cup frozen peas
• Salt and black
• Olive oil
• Garnish: fresh parsley spring onion
1. Heat a little olive oil in a large pan on medium heat and sauté the garlic and rosemary for 2 minutes until fragrant.
2. Increase to medium-high heat and add the sea salt, then the prawns, and fry for 1-2 minutes on each side.
3. Remove the prawns from the pan and set aside.
4. In the same pan, fry the chicken on medium-high heat for 3-5 minutes until browned. Season well with black pepper.
5. Add the chorizo slices and fry for 1 minute on each side, then reduce the stove to medium heat.
6. Add the onion and sauté for 5 minutes until tender, then the red pepper and sauté for a further 2 minutes.
7. Add the smoked paprika, chilli and rice and stir to coat well.
8. Mix in the tomatoes, stock cubes and water, making sure the rice isn’t clumping together.
9. Add the saffron, cover and cook for 20 minutes on medium heat.
10. Drain the mussels and add
• 10g thyme, chopped
• 10g sage, chopped
• zest & juice of 4 limes
• 5 cloves garlic, chopped
• 10g coriander, chopped
• olive oil 3 tbsp
• crushed pepper to taste
• salt to taste
• 250g butter, softened
• 5g chilli flakes
• 1 whole snoek
1. Soften the butter in a bowl and add the thyme, sage, garlic, coriander, olive oil, chilli flakes, lime zest, and ½ the lime juice. Mix until well combined.
2. Season the fish with salt and pepper. Brush the fish all over with the herb butter.
3. Place the fish on a very hot BBQ, skin side down first. Continue basting the fish with the herb butter. DON’T move the fish.
4. As it cooks, the colour will change to opaque. As soon as the opaque colour reaches two-thirds of the way up the flesh of the fish, flip it over.
5. Continue brushing until the fish is cooked.
6. Remove from the heat and sprinkle the reserved lime juice and enjoy!
The cold batter helps to moderate the internal temperature of the fish, so it doesn’t overcook while the batter is crisping in the hot oil. Make sure the batter is thick enough to coat the fish nicely, or it won’t crisp up properly.
If your stove temperature is too high, the fish will burn on the outside and not cook properly inside. If it’s too low, the fish will soak in the oil and become soggy.
Are you even South African if you don’t randomly crave fish and chips? I have finally mastered the art of making the most perfect, crispy, deep-fried beer battered fish. If you don’t have beer, or don’t like beer, you can substitute it with soda water. The carbon dioxide and foaming agents play a big role in making sure your crust is light and crisp.
Serves 6
INGREDIENTS
• 2 cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• 1½ cups cold beer
• 6 frozen hake fillets, defrosted in the fridge overnight
• 1½ cups cake flour
• 1 teaspoon salt, plus extra for seasoning fish
• ½ teaspoon black pepper
• 1 litre oil
1. Prepare the batter by whisking the flour, baking powder, black pepper, smoked paprika and salt together in a large bowl.
2. Pour in the beer and mix well, then set aside in the fridge.
3. In a large, shallow bowl, combine the flour, salt and black pepper.
4. Pat the fish dry with a paper towel and season lightly with salt.
5. Fill a large pan or pot halfway with oil and place on medium heat. Allow the oil to heat up for about 8 minutes.
6. Coat the fish evenly in the seasoned flour, dusting off any excess, then dip in the cold batter. Allow any excess batter to drip off.
7. Carefully place the fish in the hot oil in batches and deep-fry for 7 minutes until golden, turning halfway through. (Remove any excess batter from the pan with a spoon so that it doesn’t burn.)
8. Once the fish is fried on both sides, remove and place in a dish lined with paper towels.
9. Serve hot with fries, tartare sauce and lemon wedges.
This recipe is a popular American dish. It’s made with a variety of seafood and lots of butter. Feel free to use any seafood that’s available. This dish is essentially a two-step one: first, boiling the seafood and vegetables, then making the sauce. I assure you, it’s well worth the effort!
Serves 6-8
INGREDIENTS
• 6-8 baby potatoes
• 3 cups (750ml) water
• 2 tablespoons (30ml) Cajun
spice
• 2 tablespoons (30ml) smoked
paprika
• 2 tablespoons (30ml) garlic
powder
• 2 tablespoons (30ml) oregano
• 2 tablespoons (30ml) onion powder
• 2 tablespoons (30 ml) lemon and herb seasoning
• 2 tablespoons (30ml) cayenne pepper (optional)
1. Place the potatoes in a large pot with the water. Bring to a boil and cook for 5 minutes to soften slightly.
COOKING TIME
30 MIN
2. Remove from the heat and add the spices and herbs, fish stock and sweetcorn. Return to heat and cook for 5 minutes.
3. Add the seafood, beginning with the items that need the longest cooking: allow 7 minutes for the lobster tails, 5-7 minutes for the mussels and 5 minutes for the prawns.
4. Strain, reserving the cooking liquid, and set the veggies and seafood aside.
specialty coffee. transparently traded. roasted with care.
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Serves 6
• ¼ cup (60ml) cake flour
• salt and pepper to taste
• 400g hake, cut into medallions
• 2 tablespoons (30ml) olive oil
• 2 large onions, sliced
• 1 teaspoon (5ml) grated ginger
• 1 teaspoon (5ml) minced garlic
• 2 teaspoons (10ml) curry powder
• 1 teaspoon (5ml) turmeric
• 1 teaspoon (5ml) cumin
• 1 teaspoon (5ml) white pepper
• 1 tablespoon (15ml) peppercorns
• 1 tablespoon (15ml) cardamom
• 3-4 red chillies, deseeded
• 3 bay leaves
• 2 tablespoons (30l) sugar
• 3 tablespoons (45ml) vinegar
• ¼ cup (60ml) lemon juice
• zest of 1 lemon
• ½ cup (125ml) water
• 3 sprigs thyme
1. In a large bowl, combine the flour, salt and pepper. Coat both sides of each piece of fish and shake off any excess.
2. Heat 1 tablespoon (15ml) oil and fry the fish for 2-5 minutes on each side, depending on thickness – do not overcook.
3. Wipe the pan clean, then heat the rest of the oil and fry the onion, ginger, garlic, curry powder, turmeric, cumin and white pepper, about 5 minutes. Remove from the pan and set aside.
COOKING TIME 1 HOUR
4. Place the peppercorns, cardamom, chillies, bay leaves, sugar and vinegar in same pan, and simmer over medium heat until the sugar has dissolved, about 10 minutes.
5. Add the lemon juice, lemon zest, water and thyme, and simmer for another 10 minutes.
6. Return the fish and onion mixture to pan. Toss to coat. Cook for 5 minutes.
7. Transfer to a dish. Leave to cool.
SERVES 4 6 COOKING TIME 1 HOUR 30 MIN
Store-bought
Preheat oven to 200°C and grease a round quiche baking tin. Roll the pastry out over the baking tin, pressing the dough down firmly onto base. Also, press up the sides and trim excess pastry. Prick the pastry with a fork, many times. Chill the pie crust in the fridge for 30 minutes. Add a layer of baking paper over the pastry and fill with baking beans/rice. Bake for 15 minutes, until the edges are lightly browned. Allow to cool.
Reduce the oven to 165°C. Whisk together the eggs, cream, salt and pepper and pour over the pastry. Add cherry tomatoes and feta evenly. Open the pilchards can and remove the bones (this is optional as the bones are totally safe to eat).
Lay the fillets evenly over the top. Place the quiche tin on a tray and bake the quiche at 165°C for 35 - 40 minutes until cooked and puffy. It’s ready when you insert a sharp knife in the centre and it comes out clean. Allow to set for 10 minutes, and garnish with fresh basil leaves before serving.
Enjoy with a couscous salad or fresh green salad.
Sauce yields 60-70ml
INGREDIENTS
• 800g-1kg snoek, cleaned
• salt
• freshly cracked black pepper
• 1 tablespoon garlic infused or regular olive oil
INGREDIENTS for sauce
• 3 rooibos teabags
• 1 cup Sprite or sparkling lemonade
• 2½ tablespoons honey or syrup
• 1 teaspoon chili flakes (optional)
• 1 teaspoon smoked paprika
• 2 teaspoons garlic paste, or more
• juice of 1 large orange
• 2 teaspoons ginger & sesame flavoured soy sauce
• ¼ teaspoon of orange zest
• 1 teaspoon fresh chopped coriander
• 1 lime wedge juiced
• 2-4 orange slices (optional)
1. Preheat oven to 190C
2. On a baking tray, brush the skin of the snoek with olive oil and place skin side down. Season with salt pepper then lightly brush with olive oil and set aside while making the sauce.
3. In a small bowl, add all the sauce ingredients except for sprite, teabags and other sauce ingredients, mix well and set aside.
4. In a small saucepan, on high heat, bring the Sprite to a boil. Transfer to a cup, add rooibos teabags and leave to infuse.
5. In the same saucepan, heat the orange mixture and boil for 2-3 minutes stirring occasionally and until slightly reduced.
Discard the teabags before adding the Sprite to the orange mixture. Boil for 6-8 min on high heat or until slightly thick and reduced to about a third.
6. Mix in coriander and orange zest then immediately set aside and allow to slightly cool.
7. Taste and adjust flavour by either adding more lemon juice, orange juice or brown sugar.
8. Generously baste the snoek with the glaze, top with a few orange slices and bake on the top rack for 15-18min turning the setting to grill for the last 3-5min.
9. Optional, add a squeeze of lime juice and more garlic before basting the snoek.
10. Before serving, brush with remaining glaze and a squeeze of lime (optional)
INGREDIENTS
• 1 cup couscous
• ½ cup fresh basil pesto (store bought or homemade)
• 2 cups chicken or vegetable stock liquid
• 1½ cups rainbow cocktail tomatoes, halved
• ¾ cup cucumber, diced
• ¼ red onion, thinly sliced
• ¼ teaspoon freshly squeezed lime juice
• ½ teaspoon sweet chili sauce
• 1 teaspoon garlic infused or regular olive oil
• micro herbs
• fresh basil
• salt & pepper
1. In a small saucepan, bring the
chicken stock to the boil.
2. Remove from heat, set aside one cup and stir in couscous to the remaining stock, cover and let rest for 5 minutes or until fluffy and all the stock has been absorbed. If too dry after setting aside, gradually add more stock until moist.
3. In the meantime, in a big bowl, mix tomato, cucumber, onion, sweet chilli, olive oil and lime juice. Lightly season with salt & pepper, mix and set aside.
4. Tip the couscous into the salad bowl , fork through the basil pesto, toss all salad ingredients and refrigerate until needed.
5. Before serving garnish with micro herbs and fresh basil leaves.
By The Lazy Makoti
• 1 cup (250ml) rice
• 2 tablespoons (30ml) olive
• oil, plus extra for drizzling
• ½ onion, finely chopped
• 1 teaspoon (5ml) minced garlic
• ½ red pepper, finely chopped
• ½ green pepper, finely chopped
• ½ yellow pepper, finely chopped
• 1 teaspoon (5ml) turmeric
• handful herbs (parsley, dill, coriander)
• salt and pepper to taste
• 1 snoek or yellowtail, cleaned and patted dry
• 2 lemons, sliced
1. Cook the rice according to the packet directions. Set aside.
2. In a large pot, heat the oil. Fry the onion till translucent, about 1 minute.
3. Add the garlic and peppers, and fry to soften, about 2 minutes.
4. Add the turmeric and fry for about 1 minute.
5. Add the rice and stir well to coat the grains. Add the herbs. Season with salt and pepper.
6. Preheat oven to 180°C. Cover bottom of a baking tray with foil.
7. Using a sharp knife, make three incisions on either side of the fish. Season well with salt and pepper inside and outside. Place the fish on the baking tray.
8. Stuff the fish with the rice mixture, then drizzle with olive oil.
9. Push the lemon slices into the incisions on either side of the fish.
10. Bake till the fish is cooked and flaky, about 12 minutes.
INGREDIENTS FOR THE HAKE
• 6 hake medallions
• 1 teaspoon lemon pepper
• 1 teaspoon Cajun spice
• juice of half lemon
• crackle of black pepper
• ¼ teaspoon green chilli garlic paste or ½ teaspoon garlic
METHOD
1. Marinate the medallions in the spices.
2. Pan fry or grill with 2 teaspoons of butter and a drizzle of olive oil.
INGREDIENTS FOR THE LEMON BUTTER SAUCE
• 1 tablespoon melted butter
• 2 tablespoon mayo
• sprinkle of lemon pepper
• juice of half lemon
• chopped coriander or parsley
• 1 tablespoon cream (optional)
METHOD
3. Heat the ingredients for 20 to 30 seconds.
4. Spoon 1 to 2 teaspoons of the lemon butter sauce over the fish while frying.
5. Pour the remaining sauce over the hake before serving.
6. Garnish with crushed red chilli and coriander.
INGREDIENTS FOR THE HAKE
• 6 hake medallions
• 3 tablespoons fish masala or 2 tablespoons red chilli garlic paste, plus ½ teaspoon green chilli garlic paste
• juice of half lemon
• ½ teaspoon fish spice
• ½ teaspoon lemon pepper
• make a paste with the above
METHOD
1. Rub each piece of hake with the paste.
2. Pan fry with a few teaspoons of oil or garlic butter.
INGREDIENTS FOR THE SAUCE
• 3 tablespoons Mozambique sauce
• 1 tablespoon Nando’s lemon and herb
• 2 tablespoons fresh cream
• 1 teaspoon mayo
METHOD
3. Give the above a quick boil. Mix well.
4. Pour over fish.
5. Adjust spices as preferred.
By Reezwanah Seedat
INGREDIENTS FOR THE PRAWNS
• 1kg de-veined prawns
• 2 tablespoons fish masala or 1 tablespoon crushed garlic and 1 tablespoon red chilli garlic paste
• 1 teaspoon red chillies
• ½ teaspoon Aromat seasoning
• ½ teaspoon lemon pepper
• 1 teaspoon fine cumin
• 2 tablespoons lemon juice
METHOD
1. Clean prawns and allow excess water to drain in a colander.
2. Slit the prawns down the middle and open them out flat.
3. Make a paste with the spices and brush onto each prawn.
4. Cook in a flat pot with 3 to 4 tablespoons of garlic butter. Place a lid on the prawns so they remain flat.
5. Once the prawns turn a pinkish colour remove from heat. Do not overcook.
INGREDIENTS FOR THE SAUCE
• 4 tablespoons butter
• 2 tablespoon Nandos Mild Peri Peri sauce
• 2 tablespoons Nandos Lemon and Herb sauce
• 1 tablespoon sweet chilli sauce
• ¼ cup fresh cream
1. Heat the ingredients and pour over the prawns just before serving.
2. Garnish with chopped coriander.
3. Serve with chips, salad and rice.
4. Adjust spices and sauces according to preference.
SOUTH AFRICA OFFERS A WIDE RANGE OF GREAT SAUVIGNON BLANC WINES, EACH WITH ITS OWN DISTINCT TASTING NOTE. SOUTH AFRICAN SAUVIGNON TENDS TO HAVE A GREEN TINT TO IT, AND WHEN IT COMES TO FLAVOUR, IT IS HERBACEOUS, AND GREEN FRUIT NOTES TEND TO BE PRESENT.
Sauvignon Blanc is made from green grapes and believed to have descended from Savagnin grapes, with their first recorded appearance sometime in the early 18th Century.
The grape most likely gets its name from the French words sauvage (wild) and blanc (white) due to its early origins as an indigenous grape in south west France.
Sauvignon Blanc is usually made as a dry, still white wine but some producers make sparkling wine with it to leave a touch of sugar for richness.
Tasting notes
Crisp and aromatic, with grassy notes, and plenty of citrus flavours.
Sugar level
This classic white wine has the lowest sugar level of all the dry white wines. It comes in at around 3.75g of sugar per bottle and 0.75g of sugar per glass.
Its best served cold. Ideal for informal gatherings like light luncheons and brunch get togethers.
Sauvignon Blanc is one of the most food-friendly white wines. It pairs well with seafood, chicken, green vegetables, and herb-forward sauces like pesto, chimichurri, and mojo sauce.
How long can you keep Sauvignon Blanc? 18 months to 2 years. However, once opened, consume within 5 to 7 days as long as the wine is stored in the fridge with the cork in.
Tasting Notes: Generous aromas of green fruit like Granny Smith apples interplay with white fruits such as Asian pears and white peaches in a perfect fruit-acid balance. It introduces a fresh lemongrass mouthfeel with subtle minerality rounded off by a soft creaminess in the long finish due to extended lees contact.
Available at: www.lanzerac.co.za
Cellar Price: R99
YOU SHOULD NOT ONLY WASH THE INSIDES OF DISHES, POTS AND PANS THAT WERE USED FOR COOKING OR DISHING UP FOOD, BUT ALSO THE OUTSIDE AND THE BOTTOMS AS WELL.
• Wash immediately – make sure that you up in hot soapy water.
• Leave no dirt – dishes that have not been properly washed leave a source of nutrients for bacteria.
• Rinse properly – If you don’t rinse your dishes after washing them, you’ll still have food residue and bacteria on them.
• Correct drying – dry your dishes completely because it is difficult for bacteria to multiply on them. If you use a dish cloth to dry your dishes, make sure that it is clean and dry.
• Storing the dishes – after your dishes are completely dried, store them away in a cupboard with a door so they don’t collect dust.
• Before the next use – rinse the dish under clean water before the next use
The correct method for cleaning chopping boards is to wash them properly:
• Bacterial contamination can spread from the board to the food if the board is dirty.
• Wash them properly to avoid secondary contamination.
• Old chopping boards need extra attention because they will be damaged with knife marks and dirt stuck in those marks which tend to multiply bacteria.
scrubbing brush to clean and remove stubborn dirt that gets stuck in the knife marks.
Rinsing: Rinse the dishes well with hot water.
Sterilisation: You can sterilise a chopping board with bleach and once again rinse with hot water.
Drying: Allow to dry well (wipe with a clean cloth to dry quickly). After drying, store in a dry place and don’t forget to rinse and wipe with a clean cloth before the next use.
Baking soda can be used to clean up stubborn mess on utensils. Sprinkle the baking soda on a clean sponge before using it on the utensils. Wipe down the greasy surface by adding a little warm water.
Serves 4
INGREDIENTS
• 2 tablespoons oil
• 2 pieces boerewors, approximately 300g
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 red pepper, sliced
• 1 can (400g) chopped tomato
• 1 can (400g) chakalaka
• 1 can (400g) butter beans
• 2 x ¼ cups water
• 1 tablespoon sugar, optional
• salt & pepper to taste
• 4 large eggs
• chopped coriander to serve
1. Remove the skin from the boerewors and roll the meat into balls, the size of a golf ball.
2. Heat oil in a frying pan and fry the meat balls until just cooked and lightly brown. Remove with a slotted spoon and set aside.
3. In the same pan add the chopped onions and red pepper and fry until soft. Add the garlic to the pan and fry for a few minutes – take care not to burn the garlic.
4. Add the chopped tomato, chakalaka and butterbeans to the pan. Add about ¼ of a cup of water into the empty
tomato and chakalaka cans to get the last bit out, pour into the mix. Stir to combine and cook for 8-10 minutes until the mixture is slightly reduced.
5. Add the boerewors meat balls, simmer and allow to heat through. Check the seasoning and add a little sugar if necessary, to counteract the acidity of the tomatoes.
6. Make small indentations in the now thickened mixture and break the eggs into them. Simmer for about 10 minutes or until the whites of the eggs are properly set and the yolks are still nice and wobbly. If you like your yolks cooked more, cover the pan for a few minutes. Remove from the stove, top with fresh coriander.
7. Serve with toast to mop up all the delicious sauce
Makes 12 INGREDIENTS
• 12 extra large eggs
• 125ml cream
• ½ cup spring onions, chopped
• 2 cloves garlic, grated
• 1 chilli, diced
• 1 large red bell pepper, diced
• 1 cup corn, cut off the cob (or frozen)
• 2 cups baby spinach
• 60g (½ cup) mozzarella, grated
• salt and pepper, to taste
• olive oil
1. Preheat oven to 180˚C and grease a 12-cup cupcake tin.
2. Add a drizzle of olive oil to a large frying pan.
3. Add spring onion, garlic and chilli. Cook until fragrant.
4. Add bell pepper and corn and cook until tender.
5. Add spinach and cook until wilted and all water evaporates. Remove from the heat and stir through the cheese.
6. Meanwhile, whisk eggs and cream together. Season well.
7. Evenly distribute the veggies into the cupcake tin.
8. Pour egg mixture over veggies.
9. Bake in the oven for 20-25 minutes, or until golden and set.
10. Serve warm and enjoy!
To freeze: Wrap cooked and cooled muffins tightly with cling film and place in a Ziplock bag and freeze.
Defrost muffins in the fridge or covered on the counter.
Oven: Place muffins on a baking tray and reheat in the oven at 180˚C until warmed through.
Microwave: For a quicker breakfast on the go option use the microwave. Place on a piece of paper towel on a microwave-safe plate. Reheat gently in the microwave on medium power until hot and warmed through to the center, about 30 seconds (from thawed) or 1 to 2 minutes (from frozen).
By South African Poultry Association
Serves 4
INGREDIENTS
• 500ml boiling water
• 30ml vinegar
• 4 eggs
• 4 bagels, toasted
• 100g smoked trout, thinly sliced
• 200g baby spinach, blanched
• 2 dill fronds, chopped
• 1 lemon
• salt and pepper to taste
1. Pour the 500ml boiling water and vinegar into a small saucepan and bring to a simmer. Once the water starts boiling, reduce the heat to low. Crack open the eggs one at a time into separate ramekins or egg poaching cups.
2. Drop the poaching cups into the water. For a firm white and runny yolk, you’ll want to poach for 3-4 minutes. Remove with a slotted spoon once done to your liking and set aside.
3. Slice bagels in half and toast.
4. Layer blanched spinach onto the bagel halves, followed by the smoked trout and poached eggs and top with chopped dill.
5. Squeeze fresh lemon juice over the assembled bagel. Season with salt and pepper and enjoy.
Serves 4
INGREDIENTS
• 4 large eggs
• ½ cup milk
• 2 teaspoons cinnamon
• 1 teaspoon vanilla essence
• salt to taste
• 8 thick slices of 2-day-old bread (better if slightly stale)
• Butter as needed
• 60ml honey
• ¾ cup strawberries or seasonal berries
1. In a medium bowl whisk eggs, milk, cinnamon, vanilla essence and salt until well blended. Transfer into a shallow dish that is suitable for dipping the bread into the egg mixture. Dip the bread, on both sides.
2. Melt some butter in a large skillet over medium-high heat. Shake off the excess egg mixture from the bread and place the bread slices onto the hot skillet. Fry the French toast until browned on one side, then flip and brown the other side.
3. Serve the French toast hot with butter, honey, and fresh berries.
4. Season with salt and pepper and enjoy.
Cabernet
Pinot Noir
Sauvignon
Great with fatty fish in a rich sauce
Du Toitskloof Chardonnay
Fruit-driven with citrus and lime flavours on the nose. Dried peaches, vanilla and subtle wood flavours carry through to the palate of this well-balanced wine.
Pairs with Tasting Notes
Retail Price: R75
Hendrik Lodewyk Cabernet
Sauvignon
The colour is dark ruby in the centre with a magenta tinged edge. On the nose it is dominated by dark fruit flavours of black currents and plums, with hints of tobacco. The palate is full bodied with savoury undertones.
Pairs with Tasting Notes
Retail Price: R150
Pair with earthy flavours
Galpin Peak Pinot Noir 2021
Pairs with Tasting Notes
Fragrant and seductive red cherry perfume underpins an iron-rich mineral edge. Gently extracted fine tannins enrobe a delicate, yet vibrant structure. It is elegant and accessible, with refined oak and a layered, rewarding finish.
Retail Price: R457
With the selection of the finest grapes, this Sauvignon Blanc burst with crisp tropical fruit aromas and the sensation and softness on the palate give evidence of the great care throughout the winemaking process.
Retail Price: R70
Pairs with
DaschBosch Charmat Rose
Serve with rich, cheesy dishes
The wine is bursting with strawberries and cream. But it’s not just all fruit; there is a slight praline nuttiness in the background, which gives the wine some complexity. On the palate it is crisp and crunch and still full of red fruits. It is both easy drinking yet structured and serious enough to make a fine aperitif.
Retail Price: R120
DaschBosch The
Ripe, juicy & slightly savoury flavours, this Pinotage-based blend shows the balance between fruit purity and elegance.
Retail Price: R100
De
The color of this wine is opaque and inky with a blackberry fruit character mixed with black pepper notes, licorice and smoked meats. Petite Sirah is loved for its extraordinary deep color and full-bodied flavors of blueberry, chocolate, plums, black pepper, licorice and smoked meats notes.
Retail Price: R500
Pairs with
Chardonnay Viognier
The wine shows a bright, medium straw colour, and displays an exquisitely complex nose of peach, preserved lemon, honeycomb and jasmine. A zesty youthfulness, freshness and vibrancy with a good dash of minerality combines to end with an intense, opulent and seamless tail.
Retail Price: R225
Serves 4-6
INGREDIENTS
• 400g peaches, peeled and chopped
• 100g ripe tomatoes, chopped
• 1 red pepper, deseeded and chopped
• ½ cucumber, chopped
• 1 chilli finely chopped
• 1 garlic clove, finely grated
• juice of 1 lemon
• 1 tablespoon fresh mint, finely chopped
• 1 tablespoon parsley, finely chopped
• 1 teaspoon sugar
• salt and pepper to taste
• 1 peach, peeled, pitted, and chopped
Salsa topping (optional):
• 40g cucumber, chopped into small cubes
• 1 teaspoon mint chopped
• 1 teaspoon parsley, chopped
METHOD
1. Preheat oven to 200°C.
2. Place half of the peaches on a roasting tray and roast them for 15 minutes until slightly browned.
3. Remove the peaches from the oven and allow to cool.
4. Place all the ingredients, including the roasted peaches, in a blender or food processor and blend until the fruit and vegetables are finely blended.
5. Check and adjust the seasoning to your taste.
6. Spoon into a jar or bowl and allow to chill in the fridge for 2 hours before serving.
7. Mix the chopped peach, cucumber, and herbs together, and serve the gazpacho in glasses topped with peach and cucumber salsa.
@juicydelicioussa
Serves 4-6
• 1 cup sorghum grain (soaked for at least 2 hours), OR 1 cup Pearl Barley
• 200g rainbow baby carrots, washed
• 200g broccoli tender stems
• 1 tablespoon olive oil
• 4 nectarines, pitted and cut into halves
• 1 tablespoon oil
• 2 tablespoons coriander chopped
• 2 tablespoons mint, chopped
• 2 tablespoons parsley, chopped
• 50g sunflower seeds, toasted
For the dressing:
• ½ cup orange juice
• ½ cup lemon juice
• 60ml olive oil
• ½ teaspoon cumin
• 1 tablespoon honey
• 1 teaspoon garlic, crushed
• 1 teaspoon ginger, grated
1. Preheat oven to 200°C.
2. Cook sorghum in of water for 90 minutes at medium heat until the sorghum is soft, but still chewy. If the water dries out before the sorghum is cooked, add an extra 2 cups of hot water.
3. Drain the grain and allow to cool.
4. Place the carrots and broccoli on a baking tray and drizzle with olive oil and grill for 15 minutes, turning halfway through.
5. While the vegetables are grilling, heat a griddle pan until smoking. Brush the nectarine halves with a little oil and grill the nectarines on the flat side for 2 minutes, until nicely caramelised, but still firm. Remove from heat and allow to cool before serving.
6. Make the dressing by mixing all the dressing ingredients in a blender, set aside.
7. To serve, mix the drained sorghum, herbs and half the dressing together.
8. On a platter, layer the dressed and herbed sorghum with the grilled veg and nectarines. Drizzle the remainder of the dressing over the salad and top with roasted sunflower seeds.
By Chef Paida Bwerinofa, Limpopo Chef’s Academy
Serves 6 portions
• 3 cups cooked barley
• 1 cup of corn from the cob
• ½ cup cucumber
• ½ cup red onion
• ½ cup red pepper
• 1 garlic clove, minced
• 3 tablespoons lime juice
• 4 tablespoons olive oil
• 1 red chilli, chopped
• ½ teaspoon salt and pepper
• 2 tablespoons coriander
• 2 peaches, sliced
1. Cook barley as per package instructions. Barley can be hulled or pearl
2. For more flavour use stock.
3. Stock can be beef, chicken or vegetable.
4. Grill corn on the cob, baste with butter mixture, cut corn kernels off the cob. Optional; you can par cook sweetcorn before grilling.
5. Dice cucumber, red onion and red pepper.
6. Cut chilli in half, length ways.
7. Remove seeds and finely chop chilli.
8. Finely chop coriander.
To make the dressing:
1. Mix lime juice, olive oil, coriander and chilli. Add salt and pepper to season.
2. Slice peach, brush with olive oil and grill to give char lines.
To assemble salad:
1. In a bowl mix barley, corn kernels, cucumber, red onion and red pepper.
2. Pour salad dressing over salad and mix.
3. Mix in peach slices or use to decorate salad.
Denneboom Extra Virgin Olive Oil is patiently hand crafted to ensure flavour perfection. Enjoy the herbaceous and fruity flavour with notes of almonds and pine.
www.denneboomvineyardsandwildlife.co.za
Serves 4
• 4 South African Plums, stoned and quartered
• 4 duck legs
• ½ teaspoon Asian Five Spice
• 100g salad leaves
• 4 spring onions, trimmed and shredded or sliced
• ½ cucumber cut into batons
• 1 chilli deseeded and sliced
For the dressing:
• 1 tablespoon honey
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon olive or ground nut oil
• 1 garlic clove crushed
• 1 teaspoon grated ginger
• Juice of 1 to 2 limes
1. Put the duck legs onto a rack above a roasting tray. Prick the skin of the duck all over using a fork. Season, sprinkle with the Five Spice and roast for 60-70 minutes at 180˚C with fan until the skin is crisp. Shred the meat off of the bone using two forks.
2. Shake together all your dressing ingredients in a jar or whisk in a jug.
3. Combine all the salad ingredients finishing with the dressing and serve!
For the vegan option:
1. Switch the honey in the dressing for Agave Nectar.
2. Seitan can be baked for 15-20 minutes and sliced. Jackfruit is best slow cooked.
3. Rinse it in a colander, add to an oven-proof dish, sprinkle with the Five Spice and cover with water.
This warm salad is the perfect antidote to Winter. Duck and plum sauce are a classic pairing but in this recipe there’s no sticky sweet plum sauce! Instead, this pairs the duck with seasonal South African plums and a fresh Asian dressing.
4. Put a lid on the dish or cover tightly and bake in an oven at 140˚C for 3-4 hours. @annasfamilykitchen
For a vegan or vegetarian alternative to the duck, try using Jackfruit or Seitan – just follow the methods at the bottom of this recipe.
Add something to it. Salt is the most common solution as it enhances the flavours you already have. However, you can also add sweetness, spice, acid, or whatever flavour you’re trying to make the focus of your dish.
Adding herbs and spices to fix the flavour can also potentially save the meal.
HELP, I RUINED DINNER! HERE’S WHAT TO DO. READING THE RECIPE COMPLETELY IS BY FAR THE NUMBER ONE RULE OF COOKING! THIS MAY SEEM LIKE A MUNDANE TASK, BUT YOU’LL BE SO THANKFUL YOU TOOK THE TIME TO DO IT.
• Packing your pans to the brim
• Improper preparation
• Adding food and other ingredients too early
• Going rogue
• Overcook or undercook
Make sure to avoid these cooking mistakes to ensure your dish is as close to perfection as possible.
Too salty: Let’s dismiss what doesn’t work, which is throwing a potato into the dish to soak up the extra salt. Instead, simply add more of everything else. If its soup, add more liquid and if it’s a stew, add more vegetables or meat. Once the salt is diluted, your dish should be back on track.
Too sour: Ingredients containing lots of acid like tomatoes, vinegar and wine require a bit of sugar or cream. As a last resort, you can add a bit of baking soda to make the dish more alkaline – not too much since baking soda can be off-putting.
Too sweet: Add a bit of lemon juice or vinegar to a dish that is too sweet. Even a pinch of salt will round off those sweet flavours.
Too bitter: Sometimes, certain spices can make your dish a bit bitter. Add a spoonful of sugar, cream, or butter to tame that bitterness.
Too bland: Add a pinch of salt because salt enhances the flavours of other spices and herbs. For sour notes to the dish, you can add a bit of vinegar. Remember, with dried herbs and spices, a little goes a long way.
Too spicey: Fresh cream or butter reduces spiciness in food. A pinch of sugar is also effective.
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ONE OF THE MANY REASONS PASTA IS SO POPULAR IS BECAUSE OF ITS DELICIOUS TASTE AND HOW QUICK AND EASY IT IS TO PREPARE. WHILE COOKING PASTA IS SIMPLE, IT IS IMPORTANT TO KNOW THE COOKING TIMES FOR PASTA. YOU WANT YOUR PASTA AL DENTE, IN OTHER WORDS, WITH A SLIGHT BITE BUT NOT HARD AND WITH A TINY AMOUNT OF RESISTANCE WHEN YOU BITE INTO IT.
1. Add plenty of water to a deep pot (ideally add 1 litre of water per 100g of dried pasta).
2. Boil the water before adding salt.
3. Add the pasta once the water has come to a complete boil.
4. Stir the pasta within two minutes to stop it from sticking.
5. Once your pasta is al dente, remove from the stove and strain the pasta in a colander. Do not rinse the pasta because the starch helps the sauce adhere to the pasta. Only rinse pasta if you are using the pasta in cold recipes like salads.
Pasta is traditionally made from wheat, but these days, pastas are also made from different ingredients like lentils, chickpeas, and beans, which also determines the cooking time.
Angel hair pasta 5 minutes
Farfalle (bowties) 10-12 minutes
Penne 12-14 minutes
Rotini 8-10 minutes
Spaghetti 8-10 minutes
Macaroni 8-10 minutes
Shells 9-15 minutes – depending on the size
Fettucine 8-13 Minutes
Ravioli 3-5 minutes
Gluten-free pasta 6-8 minutes
Fusilli 9 minutes
It’s also a good idea to check cooking times on the packaging of the pasta. Parboil pasta for baking, which means cook it for less time than the estimated cooking time. If you cook pasta for salads, cook them a little longer than al dente so that the pasta soaks up more of the salad dressing.
Pasta like cannelloni and lasagna sheets are baked in their sauce and not pre-cooked.
1. Place the pasta in a microwavesafe bowl and add water. Pasta expands, so you can always drain the excess water.
2. Place the bowl in the microwave and add 3-4 minutes to the suggested cooking time on the package and start the microwave.
3. Monitor the pasta and stop the microwave halfway to stir the pasta.
4. Once the pasta is cooked, drain the pasta and use
Now that you know the drill, it’s time to whip up a delectable pasta dish for the entire family.
COOKS PERFECTLY IN 10 MINUTES COOKS PERFECTLY IN 10 MINUTES
DaschBosch strives to uphold the craftsmanship of traditional winemaking by producing elegant wines for the modern and discerning palate.
Chenin Blanc 96% Pinotage 4%
Serve and share our food-friendly Charmat Rosé during any celebration. A wonderful partner to softer white cheese, fresh seafood, light desserts and fruits with good acidity like fresh strawberries.
The wine is bursting with strawberries and cream. But it is not just all fruit: there is a slight praline nuttiness in the background, which gives the wine some complexity. On the palate is a crisp and crunch and still full of red fruits. It is both easy drinking yet structured and serious enough to make a fine apéritif.
www.daschbosch.co.za
Mac and Cheese is a comfort food-favourite among kids, college students, and picky eaters. It’s filling, it’s perfectly cheesy, it’s delicious, and on top of all that, it’s incredibly fun and easy to throw together.
• 100g salted butter
• ¾ cup (100g) flour
• 750ml full-cream milk
• 1.½ cups (180g) grated mild cheddar cheese*
• 1 cup (120g) grated white mature cheddar cheese*
• ⅓ cup (40g) parmesan cheese
• ¼ teaspoon paprika
• ½ teaspoon mustard powder
• 500g pasta uncooked (fusilli is recommended)
• 1 teaspoon salt for cooking the pasta
• ½ cup (60g) mild cheddar cheese (as a topping)
• 1 small packet sour cream and chives crisps, crushed
• salt and pepper to taste
1. Pre-heat the oven to 180°C.
2. Bring a big pot of water to the boil then season well with salt. Cook the pasta by following the package instructions.
3. Whilst the pasta is cooking, start the triple cheese sauce. In a large saucepan, on a medium-high heat, melt the butter, then add all the flour. Whisk it together and cook for about a minute. It should form a smooth paste called a roux. Remove from the heat.
4. Heat up the milk in the microwave for about 2-4 minutes. This will prevent lumping. Add small amounts of the hot milk to the roux and mix well until
incorporated each time.
5. Cook the sauce for a few minutes, whisking the entire time with a hand whisk for about 5-10 min. Your white sauce should be nice and smooth and quite thick. If it’s too thick then just add a bit more milk.
6. Remove the pan from the heat and then add the cheeses. Give it a good stir until all the cheese has melted.
7. Add the paprika and mustard powder, mix well.
8. Season with salt and ground pepper. Set aside.
9. Once the noodles are done, firm to the bite, drain and then return them to the pot. Pour about ¾ of the cheese sauce into the pasta and give it a good stir.
10. Pour the triple mac and cheese into a greased, oven proof dish. Add the remaining cheese sauce on top of the pasta and smooth it out using the back of a spoon. Make sure you cover the entire surface.
11. In a small bowl decant the packet of crisps and crush them.
12. Mix the half cup of grated cheddar cheese with the crisps.
13. Sprinkle this mixture on top of the mac and cheese. Pop it in the oven for about 20 minutes or until the top is golden brown. Enjoy!
Serves 4
INGREDIENTS
• 4 boneless Pork neck steaks
• Sea salt flakes and freshly
COOKING TIME
25 MINS
ground black pepper
• Zest and juice of 1 small lemon
• A large knob of butter
• 3oml olive oil
• 2 whole garlic cloves
• 12 sage leaves
• 400g button mushrooms, halved
• 250ml cream
• 300g tagliatelle
• 6oml pine nuts, toasted
• 25ml grated Parmesan
1. Season the pork with salt, pepper and lemon zest to taste. Melt the butter with the oil in a thick-based pan and fry the garlic and sage leaves until the sage is crispy and the garlic is fragrant.
2. Remove the leaves and keep them for garnishing; scoop out the garlic and discard or use it in another dish.
3. Fry the pork in the fragrant butter and oil until it forms a golden-brown crust on all sides. Don’t turn the meat too often, and remember to fry the sides as well – use your
braai tongs.
4. Once the meat is browned to your liking, set it aside to rest while you make the sauce. Fry the mushrooms in the same pan until golden brown. Add a little more butter and oil if necessary. Season to taste with salt, pepper and lemon juice.
5. Pour the cream into the pan and simmer until reduced by half. For the last 5 minutes, put the pork back in the pan with the sauce and cover it with a lid.
6. Meanwhile, cook the pasta in salted water until al dente. Mix the cooked pasta with the mushroom sauce and dilute as necessary with another splash of pasta water to ensure that the rich sauce coats all the pasta ribbons.
7. Spoon the pasta onto a serving platter and arrange the cooked pork on top with the crispy sage leaves and nuts.
8. Serve immediately with Parmesan and extra freshly ground black pepper.
Serves 4
• 3 garlic cloves crushed
• 350l fresh cream
• 5ml fine
• 2.5ml grated
• 45ml lemon juice lemon)
• black pepper
1. Add cream, salt and crushed garlic to a pot.
2. Heat the cream on very low heat and allow to infuse. Cook until slightly thickened (10 minutes).
3. Add the lemon juice slowly while stirring. Taste to ensure adequate sourness.
4. Season with black pepper to taste.
5. Serve with cooked pasta –linguine or tagliatelle.
6. Serve with plenty of grated Parmesan cheese (optional).
The Kruger Family Reserve, which forms part of Stellenview Premium Wines’ portfolio, has extended its range to include a Rosé.
The Kruger Family Reserve Rosé 2022 joins a stellar range of award-winning wines. Initially meant for export purposes, the wines soon found favour in the local market, and the recent addition will no doubt become a firm favourite.
Made from 100% Shiraz, the wine is a beautiful light Salmon pink in colour, with aromas of violets, citrus, and peach blossoms on the nose. These aromas carry through to a palate bursting with flavours of sweet fruit and floral notes, resulting in a rich and subtle wine.
Perfect for everyday enjoyment throughout the year, the Kruger Family Reserve Rosé 2022 is the ideal food wine and enhances flavours when served with seafood dishes and even soft cheeses, such as brie or goats’ cheese.
Currently only available online or directly from the Le Grand Domaine Enoteca Wine Library in Stellenbosch, the Rosé sells for R155 per bottle.
For more information, visit www.stellenview.co.za
As an introductory special purchase this stellar wine is also available online at R620 per case (just over R100 per bottle).
COOKING TIME
45 MINS
This week I’ve been working with the South African Stone Fruit Industry to create a dish which showcases their wonderfully sweet peaches and nectarines. These beauties are counter-seasonal, so are in our stores now until June.
@annasfamilykitchen
In preparation for the weekend I have taken inspiration from a traditional Moroccan Tagine which gets its richness from the combination of meat, spices and dried fruits, slow cooked in a traditional clay pot. My familyfriendly version uses chicken thighs and fresh peaches and nectarines and is quicker to cook than its traditional namesake.
I’ve created this recipe so that it can be cooked easily at home, but there’s no compromise on the rich flavour you associate with a Tagine, combining the gentle spices and chicken with the subtle sweetness of the fresh fruit.
The South African fruit industry works with SIZA (Sustainable Agriculture in South Africa) to constantly evaluate ethical compliance and environmental risks. The production and exportation of stone fruits help boost local communities and with the help of the government, growers are helping to provide education, housing and farm management opportunities for workers. And the vast majority of South African fruit growers choose to ship their produce to the UK, rather than flying it.
Serves 4
INGREDIENTS
• 4 South African peaches or nectarines, stoned and cut into wedges
• 8 chicken thighs (or chicken portions of your choice), wellseasoned
• 1 onion, roughly chopped
• 3 garlic cloves, crushed
• 1 tablespoon chopped ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 cinnamon stick
• 2 tablespoons Ras El Hanout
• 1 tablespoon balsamic vinegar
• 400ml chicken stock
• 150g asparagus spears
• 2 tablespoons flaked almonds
• Green olives to serve
1. Heat a large oven-proof pan, add the oil and sear the chicken pieces skin side down for 5 minutes until the skin is crisp. Set aside.
2. Add the onion, garlic and ginger to the pan. Colour for 2 minutes then add the spices.
3. Give the pan a stir then after a minute add the balsamic vinegar and chicken stock. Once it’s come to a simmer take it off the heat and return the chicken pieces to the pan.
4. Nestle the peach and nectarine wedges and the lemon slices between the chicken and put in the oven at 180˚C with fan for 40 minutes.
5. Add the asparagus spears to the pan and sprinkle over the flaked almonds and return the pan to the oven for another 5 minutes.
6. Serve topped with the green
• 1kg medium sized potatoes
• 60ml of Willowcreek
Parmesan flavoured olive oil
• 2 large white onions, chopped
• large knob of butter
• 5ml dried chilli flakes
• 5 cloves grated garlic
• 125ml prepared stock
• 1 tin chopped tomatoes
• 2 springs rosemary
• 5 springs thyme
• 15ml soft brown sugar
1. Place potatoes skin on in a large pot of cold water. Bring to the boil and cook for 5 minutes. Strain water off and slice potatoes lengthways. Place on a large roasting tray and cover with the parmesan oil and season with salt and pepper.
2. Roast at 220C until golden brown and cooked for about 35 to 40 minutes.
3. Pan fry onions with the butter in a mediums sized saucepan until golden brown. Add the chilly and then the garlic.
4. Fry for about 5 minutes taking care that the garlic doesn’t burn.
5. Add the chicken stock, tomatoes, rosemary, thyme and sugar. Cook gently through for about 10 to 15 minutes.
6. Season with salt and pepper.
By Hush In My Kitchen
Serves 6
INGREDIENTS
• 6 chicken thighs (on the bone)
• 1 teaspoon garlic powder
• ½ teaspoon freshly cracked black pepper
• 2 teaspoons fine salt
• 1 tablespoon smoked paprika
• 1 tablespoons olive oil
INGREDIENTS for the sauce
• 2-3 tablespoons olive oil
• ½ teaspoon chilli flakes (optional)
• 1 teaspoon dried sweet basil
• ¼ cup (60ml) ginger & sesame flavoured soy sauce
• 2 tablespoons chutney
• 1 teaspoon apricot flavoured harissa paste
• 6 garlic cloves, crushed
• 2 teaspoons crushed ginger
• 1½ teaspoons chopped fresh thyme
• 2½ medium-sized oranges (1 orange thinly sliced, 1 orange zested and juiced and ½ orange juiced)
• salt & pepper
• fresh parsley or micro herbs for garnish
1. Mix chicken seasoning ingredients in a bowl , coat chicken and rub with 2 teaspoons of olive oil then cover and refrigerate for 2 hours (for best results, overnight).
2. Preheat the oven to 190°C.
3. In a large pan, heat 1-2 teaspoons olive oil and brown the chicken, skin-side down, for 5-10 mins over medium to high heat, turn half way through.
4. Once browned, add ¼ cup of the orange juice and allow to caramelize into a syrup.
5. Add half of the zest, allow to simmer for about 2 minutes. Once done, turn off the heat and set aside.
6. In a bowl, mix all the sauce ingredients except garnish, salt and pepper. Stir in the remaining zest and the orange juice to the sauce.
7. Transfer the chicken and the juices in the pan to an oven dish.
8. Pour the sauce over the chicken.
9. Place orange slices between the chicken thighs and top with thyme sprigs.
10. Cover and bake for 55-60 minutes, halfway through scoop sauce over the chicken and bake uncovered.
11. Adjust setting to grill and grill for a further 2-3 minutes for a crispy chicken skin.
12. Remove from oven, let rest for 5-8 minutes and scoop sauce over the chicken.
13. Before serving garnish with micro herbs or parsley.
Serves 4
• 4 skinless chicken breast fillets, butterflied
• 16 rashers of streaky bacon
• ¼ cup crispy bacon bits
• 100g grated parmesan cheese
• 2 firm nectarines, finely chopped
• 1 cup ricotta cheese
• 2 cloves crushed, garlic
• 2 spring onions, chopped
1. Mix the bacon bits, parmesan cheese, nectarines, ricotta cheese and spring onions in a bowl and season with salt and pepper.
2. Place chicken breast on a clean work surface.
3. Divide the filling into four portions and spoon it down one side of the chicken breast, flip the chicken over the filling.
4. Place four rashers of bacon on a piece of plastic wrap.
5. Place a breast on the edge of
the bacon and roll it up.
6. Heat a pan with a little oil and place the breast seam side down in the pan and fry for 3 minutes or until the bottom is sealed.
7. Turnover and give the top a little colour. Place the chicken in a baking dish and bake for 25 minutes.
8. Remove from the oven and rest before serving with spicy potato wedges and a big green salad.
@juicydelicioussa
Serves 4 to 6
• 2kg deboned leg of lamb
• 2 tablespoons olive oil
• salt and pepper
• 1 tablespoon ground cumin
• 2 cloves crushed garlic
For the stuffing:
• 100g chopped cling peaches
• 100g chopped nectarines
• 200g stale bread crumbs
• 50g crumbled feta
• 1 tablespoon orange zest
• 2 tablespoons finely chopped rosemary
• 1 teaspoon ground cinnamon
• 3 cloves crushed garlic
• 1 tablespoon ground cumin
• ¾ teaspoons paprika
1. Preheat oven to 190°C.
2. Mix the olive oil with salt, pepper, cumin and garlic.
3. Rub the mixture all over the lamb.
4. Arrange the stuffing down the middle of the lamb, fold the meat over to form a roll.
5. Tie the lamb with string to keep it in shape.
6. Season the lamb, heat a little oil in a frying pan and sear the lamb on all sides.
7. Place the lamb in a roasting pan and roast for 90 minutes, turn down the oven to 170°C for another 15 minutes, remove and rest before serving.
For the stuffing:
1. Stir all the ingredients together for the stuffing.
2. Season with salt and pepper.
@juicydelicioussa
Serves 4
INGREDIENTS
• 2 South African peaches or nectarines
• 1 tablespoon olive oil
• 350g sweet potato, peeled and sliced (roughly 5mm rounds)
• 350g lean minced beef
• 1 large onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 red pepper, deseeded and chopped
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon ground ginger
• 1 teaspoon dried oregano or marjoram
• 150g tomato puree
• 5 tablespoons red wine or water
• 50g sultanas
• salt and freshly ground black pepper
Toppings:
• 2 large eggs
• 200g Greek-style yogurt
• 100g mature cheddar cheese, grated
1. Preheat the oven to 180°C, fan oven 160°C, gas mark 4. Halve, pit and chop the South African peaches or nectarines. Set aside.
2. Put the oil into a baking dish. Arrange the sweet potato slices in the base, turning them to coat with the oil. Bake for 20-25 minutes, or until tender.
3. Meanwhile, heat a large saucepan and add the mince, a handful at a time, cooking for 3-4 minutes until browned. Add the onion, garlic and pepper and cook for 5-6 minutes, stirring often. Stir in the spices and herbs, tomato puree, red wine or water and sultanas and simmer for 2 minutes. Add the
chopped South African peaches or nectarines and stir them in. Season.
4. Spoon into the baking dish over the cooked sweet potato, levelling the surface. Cool a little while making the topping.
5. Beat together the eggs and yogurt, then stir in half the cheese. Season and pour over the mince mixture, sprinkling the remaining cheese on top. Bake for 20-25 minutes until set and golden brown.
Cook’s tip: Freeze if you like, then reheat thoroughly from frozen for about 45 minutes.
COOKING TIME
40 MINS
Our recipe for South Africa’s national dish is similar to a spicy moussaka – and it makes a great family meal.JO’BURG BOBOTIE
MOST PEOPLE DON’T EVEN NOTICE THE DIFFERENCE, BUT IN SOUTH AFRICAN HOMES YOU’LL FIND THREE TYPES OF POTATOES – STARCHY, WAXY AND ALL-PURPOSE. IT’S IMPORTANT TO CHOOSE THE RIGHT POTATOES FOR THE RIGHT DISH.
• medium starch content
• used for just about any cooking
• most commonly available in all supermarkets
• high in starch and low in moisture
• good for baking, boiling and frying
• avoid in casseroles, gratins and salads
• low in starch with a creamy, firm and moist flesh that holds its shape well
• good for roasting, boiling, casseroles and potato salads
• avoid in microwave cooking and mashing
Baked potatoes: The skin becomes crisp because the starch just below the skin converts to sugar which browns in heat. It is best to cook longer on low heat.
TIP: As soon as you remove the potatoes from the oven, cut a slit in them so that the inside doesn’t steam, as it makes for a heavier consistency.
Mashed potatoes: Return the potatoes to the hot pot after boiling and draining to dry them out a little before mashing. Immediately add butter before mashing. This coats the cells and the starch, so they absorb less liquid, making the potatoes fluffier.
TIP: Add a teaspoon of baking powder to your mashed potatoes to make them even fluffier.
Fried potatoes: Make sure that your potatoes are completely dry before frying them. Soaking your potatoes in cold water for at least 30 minutes before frying will help them crisp better.
TIP: Double fry potatoes for even better results. Fry for a few minutes until slightly limp and set aside. Fry again after a few minutes until golden brown and crisp.
A baked potato is more nutrient-dense than a boiled potato. It provides six grams of protein and six grams of fibre and has about 25% more magnesium as a boiled potato.
COOKING TIME
By SA Pork
For the roast:
• 1 Whole pork shoulder (Around 1,5kg – 2kg)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 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
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 25–30 minutes per 500g.
5. Add glaze ingredients to a small saucepan. Cook for 3 to 4 minutes or until the sugar has dissolved 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. Slice, top with reserved glaze, and serve the roast with lemon honey, chilli green beans, and roasted baby potatoes.
90 MINS
For the meatballs:
• 2 pork fillets (350g each), trimmed of any silver membranes
• salt and pepper to taste
• 60ml flour, seasoned (try a pinch of paprika, cumin and garlic)
• 3 large eggs, lightly beaten
• about 500ml panko breadcrumbs
• olive oil spray
For the filling:
• 8 slices of smoked ham (we used Gypsy ham)
• 12 Emmenthaler cheese slices
1. Cut the pork fillets in half and butterfly each portion. Cover the butterflied meat with a sheet of wax wrap or cling film and carefully flatten with a rolling pin or meat mallet until you achieve an even thickness of about 1cm. It’s easiest to work with a rectangle but if it turns out to be an irregular shape, just focus on the thickness.
2. Season the portions with a little salt and pepper to taste. Arrange two slices of ham and three slices of cheese on top of each portion. Carefully roll the meat over the filling with the long edge, tucking
20 MINS
the filling tightly as you go. Secure with toothpicks.
3. Dip the prepared portions: first in flour, shaking off the excess; then in egg; and lastly in the breadcrumbs. Press the crumbs firmly against the meat as you work to make sure they stick all over. Repeat with all four portions.
4. Spray the meat and air fryer basket lightly with a little olive oil. You can use an olive oil spray or apply the oil using a brush. Just remember that oil will facilitate browning.
5. Air-fry the meat for 15 minutes, turning over halfway through the cooking time. Allow the meat to rest for a few minutes before removing the toothpicks, slicing the meat, and serving with your favourite sides. Roast potatoes, crisp green beans and gravy are delicious accompaniments; alternatively, enjoy with mash and cheese sauce or your favourite winter salad.
6. Remember Pork fillet is a premium cut and can be served slightly pink so it’s succulent.
We made this easy retro favourite with traditional Emmenthaler cheese slices and Gypsy ham, but salami and cheddar slices or Gouda and cooked ham are both great alternatives. If you like a bit of a bite, use sliced jalapeños, serrano ham and melty mozzarella as a filling. Delicious!
Pork, pineapple & pepper kebabs
Make these delicious kebabs for your next weekend family braai. Our useful tips will help you get it just right!
Prep time: 40 minutes
Cooking time: 40 minutes
Serves: 4-6
For the refried beans:
• 2 cups black beans, cooked
• 1 onion, finely chopped
• 4 small garlic cloves, grated
• 2 tablespoons olive oil
• 2 teaspoon ground cumin
• 1 teaspoon tamari (can sub soy sauce)
• ½ teaspoon adobo or chipotle paste (can sub with chilli paste)
• ¼ teaspoon smoked paprika
• Pinch of pink Himalayan salt and pepper
For mushroom and walnut ground ‘meat’:
• 1 punnet brown portobello mushrooms (250g), finely chopped
• ½ cup walnuts, finely chopped
• ¼ cup olive oil
• 2 tablespoons lemon juice
• 2 teaspoon ground cumin
• 2 teaspoon paprika
• 2 teaspoon garlic powder
• 2 teaspoon mixed dried herbs
• ½ teaspoon black pepper
• ½ teaspoon Pink Himalayan salt
• Pinch of chilli flakes (optional)
For cashew sour cream:
• 1 cup raw cashews, soaked overnight or for minimum 4 hours
• ½ cup water
• 4 tablespoon lemon juice
• 1 teaspoon onion powder
• 1 teaspoon pure maple syrup
• ½ teaspoon garlic powder
• ½ teaspoon apple cider vinegar with ‘the Mother’
• ¼ teaspoon white miso
• 1 teaspoon Pink Himalayan salt to taste
For creamy guacamole:
• 1 avocado
• ¼ cup fresh coriander leaves
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• Pink Himalayan salt to taste
• Pinch chilli flakes (optional)
• Splash of water if needed
For pico de gallo:
• ½ red onion, finely chopped
• 2 tomatoes, finely chopped
• handful coriander, finely chopped
• generous squeeze of lime juice
• salt and pepper to taste
Serve with:
• organic corn chips
• shredded iceberg lettuce
• salsa verde
• pickled jalapenos
• fresh coriander
• lime wedges
For the refried beans:
1. Heat the oil in a pan, add the onions and cook for a few minutes.
2. Add garlic, ground cumin, smoked paprika, salt and pepper.
3. Cook until the onions start to brown then add the black beans, tamari and adobo/ chipotle paste.
4. Continue stirring and while everything cooks mash the beans with the back of a wooden spoon. You want the mixture to be creamy.
5. Season with salt and pepper.
6. Set aside.
For mushroom and walnut ground ‘meat’
1. Preheat the oven to 175˚C and line a baking tray with parchment paper.
2. In a bowl mix together the olive oil, lemon juice, ground cumin, paprika, garlic powder, mixed herbs, chilli flakes, salt and pepper.
3. In a separate bowl, combine
the mushrooms and walnuts.
4. Pour the marinade over the mushroom and walnut mix, toss to combine.
5. Spread the mix onto the parchment paper and bake for 20-25 minutes until crispy. At the 10 minute mark, mix the crumbles so they cook evenly on all sides.
6. Remove from oven and set aside.
For cashew sour cream:
1. Combine all the ingredients together in a blender or Nutribullet and blend until smooth.
2. Can be stored in a glass jar and refrigerated for two to three days.
For creamy guacamole:
1. Peel the avo and remove the pip.
2. Combine all the ingredients together in a blender or Nutribullet and blend until smooth and creamy.
For pico de gallo:
1. In a bowl, combine all the ingredients together and mix through.
A vegan diet can promote weight loss and help reduce your risk of heart disease by lowering cholesterol levels.
Prep time: 20 minutes (excluding time for soaking cashew nuts)
Cooking time: 15 minutes if using Air
Fryer or 30 minutes if using oven
Serves 4
For the corn “ribs”:
• 4 corn on the cobs, cut into 16 ribs
• 3 tablespoons olive oil + extra if needed
• 2 tablespoons lime juice
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• Pink Himalyan salt and black pepper to taste
For the smoky chipotle aioli:
• 1 cup raw cashews, soaked for 4 hours or overnight
• ½ cup water
• ¼ cup lemon juice
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ apple cider vinegar with “the Mother”
• ¼ teaspoon chipotle paste
• ⅛ teaspoon ground white pepper
• ¼ teaspoon white miso (optional)
• Pinch of Pink Himalayan salt
For the corn “ribs”:
1. Be very careful cutting the corn, it takes some practise, and you may need to use a few different knives until you get the hang of it. Stand the corn vertically upright and slice straight through the core, then slice again so you have four pieces of corn. Repeat until all the corn has been cut.
2. Mix together the remaining ingredients in a bowl and dip the corn ribs into the marinade,
cover generously. I used my air fryer on high at 204﮿C for 12-15 minutes to make these but they can easily be baked as well in a preheated oven at 180﮿C for 25-30 minutes. Once cooked they will naturally curve and bend to their desired shape.
For the smoky chipotle aioli :
1. Combine all the ingredients together in a blender or Nutribullet and blend until smooth and creamy.
Serving suggestion: Serve corn ribs with smoky chipotle aioli and freshly chopped parsley.
Why apple cider vinegar with ‘The Mother’?
Organic unfiltered apple cider vinegar is the most beneficial apple-cider vinegar from a health perspective. The ‘mother’ refers to the yeast and bacteria that is formed during the fermentation process.
Prep time: 45 minutes
Cooking time: 1 hour + 15 minutes
Serves 4
For the BBQ sauce:
• 1 cup sugar-free tomato sauce
• ½ cup water
• ¼ cup apple cider vinegar with ‘the mother’
• 2 tablespoons lemon juice
• 2 tablespoons sweetener of choice (coconut sugar, maple syrup, agave syrup)
• 2 tablespoons wholegrain mustard
• 3 tablespoons tamari
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon coriander
• ½ teaspoon ground cumin
• 2-3 drops liquid smoke
• Salt and pepper to taste
For the burger patty:
• 1 cup black beans, cooked and drained (no liquid)
• 1 cup sweet potato or butternut, peeled and steamed
• 2 cups mushrooms, roughly chopped
• half a red onion, roughly chopped
• ¼ cup walnuts
• 1 garlic clove, grated
• 4 tablespoons brown rice flour
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 tablespoon coconut aminos
• 1 tablespoon tamari (can use soy sauce)
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste
For the burger patty:
• 2 large, sweet potatoes, cut into long strips
• 2 tablespoons olive oil
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• Pink Himalayan salt + black pepper
Serve with:
• rolls of choice
• greens, lettuce or rocket
• caramelised onions or pickled onions
• guacamole or avo slices
• vegan mayo
• cucumber ribbons
• tomato slices
For BBQ sauce:
1. Combine all ingredients together in a blender or Nutribullet and blend until smooth.
2. Pour mixture into a pot and simmer on low heat for 1015 minutes until the sauce begins to thicken.
For the burger:
1. Heat the olive oil in a pan and add the onions, cook for a few minutes.
2. Add the garlic, ground cumin, smoked paprika and a pinch of salt to the pan.
3. Cook until the onions start to soften, add the mushrooms and continue cooking for a few minutes until the mushrooms begin to brown.
4. Add the tomato paste, coconut aminos, tamari and black pepper.
5. Set this mixture aside.
6. To a food processor, add the black beans (make sure they are dry and don’t have excess liquid) and walnuts. Pulse a few times, you don’t want a smooth mixture, but you want the beans and nuts to break down a bit, so they are still a little chunky, but some bits are softer and broken up like a crumble. It adds to the texture of the patty.
7. Remove from food processor and set mixture aside.
8. Then place the steamed sweet potato or butternut into the food processor along with the cooked onions and mushroom mix. Pulse a few times so that the mixture combines but isn’t smooth – this is the mix that will bring all the flavour to the patty.
9. In a bowl, combine the two mixtures together and add the brown rice flour. If your mixture is too wet, add a bit more flour and gently mix everything together.
10. Wet your hands and then shape the mixture into four burger patties. The mixture will make four large burger patties, but you can make 6 to 8 smaller ones too.
11. The burger patties can then be air fried, baked in the oven or cooked on a non-stick pan.
12. Make sure to flip the burgers over gently so that they cook through on both sides. I air fried these burgers on high at 204˚C for 15 minutes, turning them over at the halfway mark and didn’t use any oil. But if you are going to bake them or cook them I would suggest brushing them with olive oil beforehand. I added the BBQ sauce onto the burger patty when serving but the BBQ sauce can also be used to baste the burger while cooking.
For sweet potato fries:
1. Mix together the olive oil, spices, salt and pepper in a large bowl.
2. Add the sweet potato strips to the bowl and make sure each piece is generously coated with the oil and spices.
3. The sweet potato can either be air fried on high at 204˚C for 10-15 minutes or baked in a preheated oven at 180˚C for 25-30 minutes. Cooking times vary depending on your air fryer or oven, best to flip the fries over at the halfway mark of cooking time.
By Rediscover Dairy
Serves 6
Ingredients:
For the salad:
• 5 medium size (450g) cooked and cubed beetroot (you can use pre-cooked one’s bought from a store)
• 100g Danish-style feta cheese
• 3 big handfuls (about 80g) fresh rocket
• 3 tablespoons (54g) walnuts, chopped (pecan nut is a great substitute)
For the vinaigrette:
• ½ cup (125ml) cup olive oil
• 50ml juice of one medium sized lemon
• zest of one lemon
• 2 heaped tablespoons (130g) honey
• 1 tablespoon (12g) Dijon mustard (optional)
• salt and ground black pepper to taste
Method:
1. In a small jug or jar, whisk (or shake by popping the lid on the jar) all the ingredients for the lemon vinaigrette together.
2. Put the rocket in a salad bowl or on a serving platter. Pour some vinaigrette over it then add the cubed beetroot and feta cheese.
3. Add some more lemon vinaigrette before sprinkling some chopped walnuts over the top.
4. If you have leftover salad dressing, you can keep it in an airtight container (or a jar) in the fridge for up to four days.
By Rediscover Dairy
Ingredients:
• 500g feta cheese cut into a rectangular shape
• 2 cups chickpeas drained
• 3 cups baby spinach blanched
• ¼ cup onion finely diced
• 2 teaspoons garlic crushed
• 3 tablespoons olive oil
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon mixed dried herbs
• 2 cups tomato puree
• salt and pepper for seasoning
• ½ cup cream cheese
Method:
1. Preheat oven to 180°C.
2. Heat some olive oil in an oven proof casserole dish.
3. Once the oil has heated, sauté the onion till cooked and translucent.
4. Add the crushed garlic to the cooked onions and continue to sauté.
5. Season the garlic and onion with the cumin, paprika and dried herbs.
6. Pour the drained chickpeas and tomato puree into the casserole and stir well.
7. Reduce the heat and allow the chickpea and tomato stew to simmer for 5 minutes.
8. Remove from the heat, top with the feta cheese and blanched baby spinach, and add dollops of the cream cheese before baking.
9. Finish off by baking in the oven for 15-20 min.
Garam Masala:
Salt makes food sing by suppressing bitterness, enhancing sweet and savoury, and turning up the volume on the aromas.
Ginger:
Fennel:
Fennel can be used in soups and stews. Fennel and seafood also go well together like peas in a pod.
Garam masala has endless culinary uses. It is usually added to curries, vegetable dishes, soups, or stews. It can be used while tempering dals, added to marinades, or sprinkled over papadums.
Turmeric:
Convenient for baked foods, sauces, curries, and chutneys, and for sprinkling on applesauce and other cooked fruit and vegetable dishes.
Cumin:
Cumin is an essential spice for Indian curries and chutneys. The spice also works well in a variety of rice dishes, stews, soups, breads, pickles, barbecue sauces, and chili con carne recipes.
Madras Curry Powder:
Madras curry powder is very versatile, and you can use it wherever a recipe calls for curry powder or whenever you want to spice up a dish. It is great tossed with roasted vegetables, or in mayonnaise to make curried potato salad.
Coriander:
Coriander seeds are used to season dishes and add aroma. It can be used in all types of curries, pickles, chutneys, and sauces.
Turmeric is widely used in cooking and gives any curry its flavour and yellow colour. It is also used in mustard and to colour butter and cheese. A very versatile spice.
Peri Peri:
Peri-peri is most commonly used on chicken and fish, but
Allspice:
You can use allspice in a variety of recipes that are sweet or savoury such as cookies, pumpkin pie, spice cake, spicing for sausage and glazes for ham.
to give you that delicious braai taste. It works brilliantly on chops, steak, ribs and even just added to marinades or as table salt.
COOKING TIME
30 MINS
Makes 6 INGREDIENTS
For the base:
• 60g almond or cashew butter
• 60ml (70g) maple syrup
• 75g oat flour
• 50g ground almonds (or more oat flour)
• a pinch of salt
For the cheesecakes:
• 200g vegan cream cheese
• 45g almond or cashew butter
• 3 tablespoons maple syrup
• 20g dark chocolate, melted
For the filling and topping:
• 3 South African plums
• 100g dark chocolate
• 1 teaspoon coconut oil
• Whipped cream
• Chopped chocolate
• Crushed pistachios
1. Line and grease 6 muffin holes with cupcake cases or overlap parchment paper so you can easily lift out the cups (or use a greased, loosebottomed tray).
2. Make the bases: stir together the nut butter and syrup until smooth and then stir in the oat flour, ground almonds and salt to reach a cookie dough consistency. Divide into 6 pieces, roll into balls and place one ball in each muffin hole. Press down the mix to make even and compact bases.
3. Slice 2 of the plums into thin strips and place one round of plum on top of each base and press in slightly. Chill in the fridge while you make the filling.
4. For the cheesecakes: beat the cream cheese with a spoon (or mixer) until smooth. Now stir in the almond butter and maple syrup. Divide the mix into two and into one bowl, add the melted chocolate (work quickly as this mix starts to harden over time).
5. Place both cheesecake mixes in separate piping bags and snip off the ends (or use a large round nozzle).
6. Remove the bases from the fridge and pipe over a layer of the chocolate cheesecake mix into each hole. Smooth over with a spoon and top with the plain cheesecake mix and smooth over the top. Chill in the fridge while you prepare the topping.
7. Melt together the chocolate and coconut oil and pour over the cheesecakes, spreading it to the edges. Return to the fridge to set fully for 2-4 hours or overnight.
8. When set, slice the third plum into wedges. Top the cheesecakes with some whipped cream and a slice of plum. Sprinkle over the chocolate and pistachios, if desired and enjoy.
9. Eat straight from the fridge or allow to sit at room temperature for 20 minutes. These Chocolate Plum Mini Cheesecakes will keep for one week in the fridge in a sealed container or in the freezer for 2-4 weeks and can be eaten straight from the freezer or allowed to reach room.
How about a warming cinnamon and South African nectarine muffin, topped with a crunchy crumble.
• 2 packets tennis biscuits
• 1 tin caramel treat
• 1 tin Nestle cream or fresh cream
• Beat the Nestle cream and caramel treat until smooth.
• Layer in a dessert cups alternating with the crushed biscuits, caramel mixture and mint chocolate. Refrigerate for 20 minutes.
• Decorate with caramel, cream and chocolate.
Add pecans and mint chocolate in between layers, as an option.
By Mokgadi
Makes 1 large cake
INGREDIENTS
• 60g coconut oil
• 150ml dark brown sugar
• 15ml lemon juice
• 6 peaches, halved and pitted
• 1 teaspoon ground cinnamon
• 2 cups cake flour
• 1 cup sugar
• 1 tablespoon baking powder
• ½ teaspoon bicarbonate of soda
• ½ teaspoon salt
• 2½ cups soya milk
• 2 tablespoon apple cider vinegar
• Juice of 1 lemon
• ½ cup sunflower oil
• 1 teaspoon vanilla essence
Peach glaze
• 6 peaches, pitted and halved
• 60ml brown sugar
• ½ teaspoon cinnamon
• 2 tablespoon water
1. Preheat the oven to 180°C and line a cake pan with baking paper.
2. In a saucepan, mix the sugar and lemon juice together over low heat.
3. Add the coconut oil and stir until mixture dissolves and starts to bubble.
4. Add the peach halves, cinnamon and stir for 5minutes over medium heat.
5. Pour the mixture into the cake pan, making sure that the peach halves are arranged with the flat side facing up at the bottom of the pan.
6. In a mixing bowl, add the cake flour, sugar, baking powder, bicarbonate of soda and salt.
7. Mix until well combined, then set aside.
8. In a jug, mix the soya milk, apple cider and lemon juice together.
9. Leave to curdle for 10 minutes at room temperature.
10. Whisk the curdled milk together, before adding the oil and vanilla essence.
11. Add the wet ingredients to the dry ingredients and whisk the batter until smooth.
12. Pour the batter over the spiced peaches and bake for 45 minutes.
13. Remove from the oven and leave to cool in the pan.
14. While the cake bakes, make the peach glaze by combining the peach halves, brown sugar, cinnamon and water in a saucepan over medium heat.
15. Stir until the sugar has dissolved and the peaches are glazed, for about 5minutes.
16. Turn the cake out onto a serving plate and top it with the peach glaze.
17. Serve with whipped coconut cream.
INGREDIENTS
• 4 eggs
• 1 cup sugar
• 1 teaspoon vanilla essence
• 2 tablespoons cocoa
• 1¼ cup flour
• ½ cup oil
• ½ cup boiling water
• 3 teaspoons baking power
METHOD
1. Beat the egg and sugar until light and creamy.
2. Sift the cocoa and flour and add to the fold into the egg and sugar mixture.
3. Add the vanilla essence.
4. Combine the oil and water and oil to cool, then add to the cake mixture and beat lightly.
5. Lastly, add the 3 teaspoons baking powder
6. Bake for 20 minutes.
7. Top with choc ganache.
FOR CHOC GANACHE
• 1 big slab milk or whole nut chocolate.
• Melt in microwave with a few drops of oil. Ensure you check to avoid burning.
• ½ to ¾ cup of tinned Nestle or fresh cream
• Add a little at a time to form a thick creamy ganache.
By Divya Sharma, Doctor Bowl
Makes 6 INGREDIENTS
• 2 South African nectarines, chopped
• 2 cups oat flour or plain wheat flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup + 2 tablespoons almond milk or any milk
• 3 tablespoons melted coconut oil
• ½ cup pure maple syrup or honey
• 2 tablespoons coconut sugar/plain sugar
For the Crumble:
• ½ cup plain flour
• ¼ cup coconut sugar/plain sugar
• ½ tablespoon ground cinnamon
• ¼ cup butter, cold
1. Preheat the oven to 180˚C.
2. Mix all the crumble ingredients together until you get a fine crumble.
3. In a large bowl, add all dry ingredients together: oat flour, baking soda, baking powder, cinnamon and salt.
4. In a medium bowl, whisk together all wet ingredients: milk, oil, sugar and maple syrup.
5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in chopped nectarines.
6. Pour batter evenly into a prepared muffin pan.
7. Sprinkle on the crumble on top.
8. Bake for 22-30 minutes.
Oven baking instructions can be found on the LANCEWOOD® website
INGREDIENTS for crust
• 200g coconut biscuits, finely crushed
• 90ml butter, melted
INGREDIENTS for filling
• 460g (2 tubs) LANCEWOOD®
Medium Fat Plain Cream
Cheese
• 385g condensed milk
• 4 extra large eggs
• 75ml lemon juice
• 5ml vanilla essence
• 45ml corn flour
Optional toppings:
• Berry or cherry coulis
• Caramel sauce
• Mint & berries
• Lemon curd & meringues
Crust:
1. Line the base of a 20 cm springform pan with baking paper or spray with non-stick spray.
2. Mix the biscuits with the butter and press firmly into the bottom and slightly up the sides of the pan. Set aside.
Filling:
1. Beat the cream cheese until smooth. Add the condensed milk and beat until well combined.
2. Add the eggs, one at a time, and beat well after each addition. Add the lemon juice and vanilla
essence and beat in.
3. Sift in the corn flour and beat into the mixture.
4. Pour into the prepared crust.
Air fryer baking:
1. Carefully place into the basket of the air fryer. Set the temperature to 180°C and air fry for 5 minutes.
2. Lower the heat to 150°C and air fry for 15-20 minutes.
3. Note that the cheesecake will not be set in the centre. Leave inside the air fryer for 45 minutes to cool down. Remove and cool to room temperature.
4. Cover and refrigerate for 2-3 hours until firm. Decorate or Serve with your preferred toppings.
5. Please note that air fryer cooking times are a guideline as temperatures may vary. Please adapt cooking time accordingly.
INGREDIENTS for crust
• 200g cappuccino flavoured tennis biscuits, finely crushed
• 90ml butter, melted
INGREDIENTS for filling
• 230g LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature
• 310ml milk
• 90g chocolate flavoured instant pudding
Topping:
• 160ml cream
• 30ml castor sugar
• 5ml vanilla essence
• cocoa powder for dusting (optional)
To decorate:
• Flake chocolate, crumbled
• Mini marshmallows
• Speckled eggs or small Easter eggs
METHOD
Crust:
1. Spray a 20cm springform pan with nonstick spray.
2. Mix the biscuits with the butter and press into the bottom and up the sides of the pan.
Filling:
1. Beat the cream cheese and 60ml of the milk together until smooth.
2. Add the chocolate pudding to the remaining milk and stir well.
3. Mix the cream cheese mixture and the chocolate mixture together until well combined. The mixture will start to thicken quickly. Immediately spoon into the prepared crust and spread out evenly.
4. Cover and refrigerate for 1 hour or until set.
Topping & decoration:
5. Beat the cream, castor sugar and vanilla essence until stiff. Spread over the tart.
6. Dust with cocoa powder (optional) and decorate with any of the proposed toppings.
By Grace Stevens
INGREDIENTS
For the buns:
• 750 ml white bread flour
• 1 sachet instant yeast
• 5ml salt
• 80ml castor sugar
• 300ml milk
• 1 large egg
• 60g soft butter
• 10ml ground cinnamon
• 5ml ground mixed spice
• 3ml ground cloves
• 200g fruit cake mix
For the crosses:
• 250ml flour
• 25ml castor sugar
• 150ml water
For the glaze:
• 60ml milk
• 60ml castor sugar
25 MINS
everywhere, this is totally normal.
6. Leave in a large glass bowl for 45 minutes to double in size. Cover with a towel or cling film.
7. Turn out the dough onto a clean surface and knead for a minute. Divide into 16 equal pieces.
8. Roll each piece into a round bread roll and place onto a greased baking sheet, leaving some space in between for the buns to rise.
9. Cover with a dish towel and leave to rise for 30 minutes. Preheat oven to 200ºC.
10. Mix cross ingredients and pour sticky mixture into a zip lock bag or a piping bag.
11. Snip the corner of the zip lock bag or piping bag and pipe crosses onto the buns.
12. Place buns into the oven and reduce the temperature to 180ºC. Bake for 25 minutes, until buns are golden on the top and sound hollow when tapped.
13. Combine the glaze ingredients and heat in the microwave for 2 minutes, stirring every 30 seconds to prevent boiling over.
14. Brush glaze over the buns and cool on a wire rack.
15. Serve with butter, cheese or jam
INGREDIENTS
• 500ml flour
• 15ml baking powder
• 2ml salt
• 60ml castor sugar
• 65g butter (soft, room temperature)
• 1 egg
• 125ml Amasi
• milk to glaze
1. Preheat oven to 200˚C
2. Sift dry ingredients into a bowl.
3. Rub the butter into the dry ingredients until they look like bread crumbs.
4. Beat the egg into the Amazi and add to the flour mixture.
5. Mix together with a knife and then use your hands to form a dough.
1. Place flour, sugar, salt and butter into a large mixing bowl.
2. Add spices and fruit cake mix, combine.
3. Pour yeast into milk, add egg and mix well.
4. Make a well in the centre of the flour and pour in the yeast mixture. Mix well and turn out onto a floured work surface.
5. Knead until dough is silky. The raisins will go
6. Turn out onto a floured surface and pat flat, about two cm high.
7. Using a scone cutter, or just a glass, cut scones from dough.
8. Place scones onto a greased baking sheet and brush with a little milk.
9. Bake in oven for 12 to 15 minutes.
10. Allow to cool before serving with jam and cheese or with cream and jam.
INGREDIENTS
For the dough:
• 420g white cake flour (3 cups)
• 30g castor sugar
• 10g instant yeast
• 10g aniseed seeds
• 5ml salt
• 80g butter
• 100ml water
• 50ml milk
• 150ml sparkling grape juice or must
• 1 egg yolk
For the glaze:
• 100ml milk
• 100ml castor sugar
20-30 MINS
By Grace Stevens
Makes 8
INGREDIENTS
• 8 vanilla bean cupcakes
• 2 large egg whites (60g)
• 120g castor sugar
• 80ml water
• 200g melted chocolate
1. Place egg white into stainless steel mixing bowl.
2. Place the castor sugar and the water into a medium saucepan. With a metal spoon, stir the sugar over a medium heat until the liquid is clear, and you can’t see any more sugar crystals.
3. Use a wet pastry brush to brush any stray sugar crystals down from the sides of the saucepan. Place your thermometer in the sugar syrup and bring the syrup to the boil.
4. When the temperature reaches 110ºC, begin whisking the egg whites. Keep an eye on the thermometer. By the time it reaches 118ºC, the egg whites should be stiff. If the sugar is not hot enough, just stop beating until the sugar is up to temperature.
5. Remove the syrup from the heat at 118ºC. Start whisking the egg whites again and pour the hot syrup slowly into the egg whites, while you catch it with the beaters, beating it all in.
6. Continue to beat the egg whites until the bottom of the bowl is cool to the touch, about 5 minutes.
1. Place the flour, sugar, aniseed seeds, salt and butter in a large bowl.
2. Mix the yeast with the milk and stir well. Add the egg yolk.
3. Rub the butter into the dry ingredients until it is well combined.
4. Add the remaining ingredients and mix well.
5. Turn out onto a floured surface and knead well, for about 10 minutes.
6. Cover the dough with a damp cloth and allow to double in size.
7. Prepare a loaf tin by greasing the inside.
8. Knock the dough back and divide into 16 pieces.
9. Roll each piece into a ball and place into the loaf tin in two rows.
10. Leave to proof until doubled in size.
11. Heat oven to 180˚C.
12. Bake for 25 to 30 minutes.
13. Remove tin from the oven.
14. Combine milk and sugar for glaze and boil until thick.
15. Brush glaze onto warm Mosbolletjies.
7. Fill a piping bag with the meringue and pipe swirls onto cupcakes.
8. Drizzle chocolate over each meringue swirl until all the meringue is covered.
TOP FRUIT TREE TIP:
Plant new fruit trees from April onwards to ensure they have time to settle in before spring and summer harvests.
Revitalise your veggie beds to boost winter crops and give roots added nutrients. Mix in a hearty dose of compost to your soil with a handful of organic bone meal.
Prune back old canes of raspberries and blackberries that have finished fruiting, and feed citrus trees with a general fertiliser and a handful of Epsom salts. Remember to keep all fallen leaves to use as mulch or add to the compost heap.
Winter veggies are ready to be planted for delicious soups and stews to enjoy during the chilly nights. Remember that your garden centre supplies both vegetable seed packets and seedlings to get you started. Glam up your veg beds with rows of ornamental kale between other autumn edibles.
Good winter companion plants for kale are beetroot, violas and pansies (both have edible flowers), onions, nasturtiums and spinach. Sow and plant these cool-season sensations now for an autumn/ winter harvest:
• Cabbage, broccoli, and cauliflower
• Broad beans, Brussel sprouts, and onions
• Spinach, leeks, celery, and peas
• Gooseberries, beetroot, and garlic
• Oriental veggie varieties available at your garden centre
Start sowing herb seeds in windowsill containers but avoid leaving plants near glass overnight as the cold chill may hinder their growth. Plants should be ready for transplanting into larger patio containers or beds by the time spring rolls in.
Do companion planting with wild garlic, yarrow, comfrey, and Marigolds to assist with soil nutrition and natural pest control.
ALTHOUGH SUMMER HAS LOVED AND LEFT US, AUTUMN HAS COME WITH ITS OWN WONDERFUL VARIETY OF FOOD TO GROW. AS TEMPERATURES DROP, REMEMBER TO GRAB SOME FROST PROTECTION FROM YOUR GARDEN CENTRE AND BE READY TO COVER UP BEFORE YOU’RE CAUGHT OFF GUARD.
TOP CROP TIP:
Be careful not to overpopulate your space. Your veggies will increase in size and need room to grow and climb. Planting too close together will also cause veggies to shade one another. Refer to seed packets and container labels for spacing instructions.
Sprout some mung beans, chickpeas, lentils, and Alfalfa to use in salads and stir-fries. For microgreen treats, sow a mix of salad greens, radishes, baby spinach, and beets in a window box. Snip off the germinating young stems and leaves to use on sandwiches or in your daily smoothie. In outdoor beds, sow the following veggie seeds this month:
• Beetroot, broad beans, cabbage, carrot, celery, garlic, kohlrabi, leek lettuce, onion, parsley, parsnip, peas, radish, Swiss chard, and turnips.
• In coastal KZN and the lowveld, exclude onions and rather sow Brussel sprouts, capsicum, cucumber, brinjal, bush beans, pumpkin, runner beans, tomatoes, and marrows.
Aphids will still be around this time of the year, although their numbers will be less than in spring. Give your plants a close inspection and treat as early as possible.
Snails and slugs love snaking on seedlings so be sure to put out some snail bait.
Autumn is the peak season for leaf miners, causing twisting and curling on new leaves. Get the right product from your garden centre where you can get further advice on how to treat infestations.
TOP TIP: Watch out for ant movement, the main culprits for transferring disease around the garden.
Enjoy all the spoils of your homegrown goodness this autumn and don’t forget to share some with our wildlife. Leaving out fruit, seeds, and fresh water will attract birds and other garden helpers at a time when food is scarce.
The best gin and tonic balances the bitterness of tonic water against the aromatics of the gin. A London dry gin such as Belgravia works great. We loved it so much that we had to share it!
INGREDIENTS
• 90ml Belgravia Gin
• 15ml fresh lime juice
• 120ml tonic water
• lime wedge or slice
• ice
METHOD
• Fill a glass with ice.
• Add gin and lime juice.
• Then top with tonic water
• Garnish with a lime wedge/slice and enjoy.
This gin and tonic is as refreshing as it is crisp with well-balanced notes. The rosemary syrup enhances the aroma while still letting you taste your favourite spirit.
INGREDIENTS
• 60ml Belgravia Gin
• 30ml rosemary simple syrup
• 15ml freshly squeezed citrus juice (lemon, lime, grapefruit or orange juice)
• 120ml tonic water
METHOD
1. Add your gin and rosemary syrup, and a citrus juice with ice into your cocktail shaker.
2. Shake well. Strain over your glass of choice with ice.
3. Top with tonic water.
4. Add your garnish and enjoy.
By Absolute Zero
Prep time: 15 minutes
Serves: 4
INGREDIENTS
• 250ml freshly squeezed grapefruit juice
• 500ml Absolute Zero
Serving suggestion:
• Ice
• Grapefruit segments
• Fresh rosemary sprigs
METHOD
1. Place ice into four glasses.
2. Top with ¼ cup grapefruit juice, ½ cup Absolute Zero, a fresh rosemary sprig and garnish the glass with a grapefruit segment.
By Absolute Zero
Prep time: 5 minutes
Serves: 4
INGREDIENTS
• 20ml agave syrup
• 250ml soda water
• 500ml Absolute Zero Nectar
Serve with:
• Crushed ice
• Lime slices
• Fresh mint leaves
METHOD
1. Place crushed ice, lime slices and mint leaves into a large jug. Using a wooden pestle or spoon smash the ingredients to bring out their flavours. Top with the soda water, Absolute Zero Nectar and agave syrup. Enjoy!
By Absolute Zero
Prep time: 15 minutes
Cooking time: 30 minutes
Serves: 4
For the panna cotta:
• 2 cups full fat coconut milk
• ¼ cup pure maple syrup
• 3 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1 teaspoon vanilla extract or half
Serving suggestion: Serve with freshly sliced strawberries
3. In a small bowl, mix the agar powder with a little bit of room temperature water to form a milky white liquid.
4. Add to the saucepan and continue to mix for 3-4 minutes.
5. If using a vanilla pod, remove before dividing the mixture into 4 glasses or ramekins.
6. Allow to cool to room temperature and then refrigerate for 3-4 hours or overnight.
For the strawberry coulis:
1. Combine all the ingredients together in a small pot and bring to a boil for 5 minutes.
2. Turn the heat down and simmer for 15-20 minutes.
3. Allow to cool and blend until smooth.
4. Strain the mixture and divide evenly across the four refrigerated panna cotta’s. The coulis can also be stored in a clean jar and refrigerated for up to 3 days.
a vanilla pod
• 1½ teaspoons agar
For the strawberry coulis:
• 175g frozen or fresh strawberries
• 2 tablespoon pure maple syrup
• 1 tablespoon lime juice
For the panna cotta:
1. Combine the coconut milk, maple syrup, lime zest, lime juice and vanilla into a sauce pan.
2. Bring to a gentle simmer and make sure the mixture doesn’t boil.
Traditionally, panna cotta is a sweet Italian dessert that is made from thickening cream with gelatine to form a thick custard-like consistency. In this recipe, I have used agar –it’s made from red seaweed and basically acts like a plant based gelatine. You can find it in most health stores or online at Faithful to Nature or Wellness Warehouse. I love this recipe because it is not only super quick and easy to make but it can also be prepared in advance as well. Simple ingredients, prepared with love and plated beautifully makes for an elegant masterpiece at your next celebration.
For homemade strawberry syrup:
• 500g frozen strawberries
• 2 tablespoons pure maple syrup or coconut sugar
For the spritzer:
• 60ml homemade strawberry syrup
• 250ml soda water
• 500ml Absolute Zero Nectar
Serving Suggestion:
• Ice
• Fresh lavender flowers
For homemade strawberry syrup:
Prep time: 5 minutes
Cooking time: 30 minutes
Serves: 4
1. Combine strawberries and maple syrup or coconut sugar into a saucepan, bring to the boil and then lower the heat. Simmer for 25-30 minutes and allow to cool. Strain the mix and use the syrup for the spritzer. A little waste free hack – keep the strawberry pulp in a glass jar and refrigerate, it’s delicious served onto of plant based yoghurt with crunchy granola as a great breakfast treat!
For spritzer:
1. Place 1 tablespoon of homemade strawberry syrup into the bottom of a glass, fill with ice, top with ¼ cup soda water and ½ cup Absolute Zero Nectar. Enjoy!
INGREDIENTS
For spicy passion fruit compote:
• pulp from 8 granadillas
• 1 cinnamon stick
• 2 star anise
For sangria:
• 60ml spicy passion fruit compote
• 1 pineapple, peeled and cut into triangles
• 250ml sparkling water
• 500ml Absolute Zero
Serving Suggestion:
• ice
• fresh mint
• cinnamon quills
• star anise
METHOD
For spicy passion fruit compote:
1. Place all ingredients into a small pot and cook for 5 minutes on high.
2. Then turn heat down to low and simmer for 15 minutes.
3. Allow to cool.
For sangria:
Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 4
1. Place ice, pineapple pieces, spicy passion fruit compote, cinnamon quills and star anise into a large jug.
2. Pour over sparkling water and Absolute Zero.
3. Serve cold and enjoy!
What is more alluring than a brightly coloured cocktail with whiffs of rich flavours and whimsical trimmings? Fruit Lagoon non-alcoholic cocktail mix made from real fruit, consistently brings you brightness, cheerfulness, refreshment, fun and flavour, giving you a chance to easily play mixologist and wow your crowd in the comfort of your home with a cocktail or mocktail.
Serves 2
Surf’s up! Go and catch some rays and imagine you are at the beach with a delicious Fruit Lagoon Piña Colada Surfside iced tea.
• 50ml Fruit Lagoon Piña Colada
• 250ml iced tea (chilled)
• 30ml lemon juice
• Pineapple & cherry (for garnish)
METHOD
1. Pour the chilled iced tea in two tall glasses.
2. Now add the rest of the ingredients in a cocktail shaker and shake.
3. Pour slowly on top of the iced tea and garnish with pineapple and a cherry.
Chill with the smell of coconut, sun and pineapple in a piña colada and smell the blissful strawberry aromas in your sundowner daiquiri. Make frozen margaritas with splashes of zesty lemons or indulge in a mojito with refreshing crushed mint in sweet lime juice. Now you can also experience the burst of deliciously ripe mango – simply add your favourite tipple or keep it non-alcoholic with a dash of soda water.
With Fruit Lagoon, you can mix the perfect cocktail every time, in no time!
Try one of the below Fruit Lagoon Recipes this summer, and look out for loads more on the Fruit Lagoon Instagram and Facebook pages:
@fruit_lagoon
Serves 2
The days are getting longer which means more time to sit in the sun and enjoy a cocktail. Try your hand at a Fruit Lagoon Mango Gin Fizz. It will really feel like summer is just around the corner.
• INGREDIENTS
• 65ml Fruit Lagoon Mango
• 40ml gin
• 90ml tonic water
• 120g ice
• Limes and mint leaves for garnish
•
1. Mix everything except the tonic water in a blender.
2. Pour in a glass and top up with tonic water. Garnish with a lime wedge and mint leaves.
Fruit Lagoon non-alcoholic cocktail mix is easy to use and comes in five delicious flavours.
Create cocktails and mocktails or wow your crowd with imaginative recipes – all in the comfort of your home.
Mix the perfect cocktail every time! @fruit_lagoon
essentialflavours.co.za
Closing date: 31 May 2023. T&C’s apply
The HER Wine Collection is sourced, made, produced and distributed by a team of dynamic women who have each broken through barriers to achieve their dreams.
The HER Wine Collection is made for people who are filled with optimism and determinedly chasing their dreams. The wines themselves reflect the resilience, tenacity and beauty of these talented women and the soils from which the grapes are sourced.
2% of profits are invested in the HER Wine Collection bursary scheme to fund the tertiary education of dynamic young South Africans.
+27 (0)21 864 1705 info@adamawines.co.za www.adamawines.co.za
WIN My Butchers
Block Spice Box
Valued at R1 299
WIN two mixed cases of wines (12 bottles) –
Valued at R960
The 12 flavours were hand picked and suggested by SA's biggest spice company and its 12 essential flavours are ones that every SA kitchen should have.
+27 (0)21 945 2780
info@mybutchersblock.co.za
www.mybutchersblock.co.za
The Wine Drive Safari is a unique two to three-hour trip on our safari-type vehicle, through the 120-hectare estate on the beautiful slopes of the Helderberg Mountain. The wine tasting will be accompanied by a handcrafted platter, which is well suited to pair with the individual wines. The experience will culminate with a tasting of our iconic flagship blend, The Jem and our Wine & Chocolate Pairing. Each person will also receive a gift bag to take home containing a bottle of award-winning Waterford Estate Cabernet Sauvignon and Waterford Kevin Arnold Shiraz, as well as three unique chocolates, handcrafted by Richard Von Geusau, intended as the perfect pairing with the elegant wines.
+27 (0)21 880 5300 info@waterfordestate.co.za www.waterfordestate.co.za
The winners will be the first correct entries drawn after the closing date. In the event of the judges not being able to contact the selected winner on contact details provided, an alternative winner will be selected. The judges’ decision id final and no correspondence will be entered into. The prize is transferable and may not be converted into cash. Employees of Media Xpose and the prize sponsor company, their family, agencies or any other parties associated with the competition may not enter. Only one entry per person will be allowed. All details are correct at time of going to print. Note that some expenses may not be included in the prize. Visit essentialflavours.co.za for prize-specific information and term and conditions. Entries is limited to South African residents over the age of 18. Unless otherwise specified.
The
Spritz 3-5 sprays into the toilet bowl on the water’s surface
r i ' s G r e 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
you are looking for a truly unique experience in the Franschhoek Valley, n Wildeberg Wines is the perfect place for you Whether you ' re looking a place to stay, an event venue for your special occasion or simply want sample some of the best wines in the valley, Wildeberg Wines is the fect destination With its tranquil setting and friendly staff, it's no nder that Wildeberg has become a favorite among locals and visitors ke Come discover what makes Wildeberg Wines truly special!
Small berries big taste! The Swartland wine region of the Western Cape encompasses a uniquely diverse topographic area, with a myriad of microclimates, soils and sites which give rise to wines of full flavour and complexity.
Our premium, single varietal ranges are produced exclusively from characterful bush vines grown in the heart of the Swartland, yielding wines of distinctive depth and concentration. Discover the true character and complexity of each variety and the story of its terroir as the wine develops in your glass.
www.swartlandwinery.co.za
