Keep it clean!

The Basics Of Cleaning Kitchen Utensils

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.

Tips to avoid stubborn dirt and bacteria

• 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

Chop, chop, chop

The correct method for cleaning chopping boards is to wash them properly: scrubbing brush to clean and remove stubborn dirt that gets stuck in the knife marks.

• 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.

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.

Home remedy for cleaning stubborn utensils and appliances!

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.

BOEREWORS, BUTTERBEAN AND CHAKALAKA BREAKFAST BAKE

By South African Poultry Association

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

BOEREWORS, BUTTERBEAN AND CHAKALAKA BREAKFAST BAKE

• 1 tablespoon sugar, optional

• salt & pepper to taste

• 4 large eggs

• chopped coriander to serve

Method

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

Breakfast Egg Muffins

By South African Poultry Association

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

Method

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.

Breakfast Egg Muffins

To reheat

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).

EGG & SMOKED TROUT BAGEL

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

Method

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.

Berry French Toast

By South African Poultry Association

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

Method

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.

Chardonnay

Cabernet

Pinot Noir

Sauvignon

Great with fatty fish in a rich sauce

SauvignonBlanc

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

Tasting Notes

Breeland Sauvignon Blanc

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

Dry Rose

Serve with rich, cheesy dishes

Pairs with Tasting Notes

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

Pinotage

Tasting Notes

Syrah

DaschBosch The

Ripe, juicy & slightly savoury flavours, this Pinotage-based blend shows the balance between fruit purity and elegance.

Retail Price: R100

Pairs with

Tasting Notes

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

Viognier

De Grendel Winifred Semillon

Pairs with Tasting Notes

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

Roasted Peach Gazpacho

Roasted Peach Gazpacho

By Mokgadi

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

NECTARINE & SORGHUM SALAD

By Mokgadi

Serves 4-6

Ingredients

• 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

Method

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.