Essential Flavours - Volume 2 l Issue 3

Spring has sprung!

September marks the annual Heritage Month in South Africa and in this issue, we recognise aspects of the South African culture, both tangible and intangible. With heritage celebrations taking place every year on 24 September, also referred to as “national braai day”, families get together and celebrate this special day, indulging in the historic culinary tradition which we proudly refer to as a “braai”, and we also dress in traditional attire whilst celebrating our heritage.

Food plays quite an important role in the celebrations of the day and for most South Africans, meat plays a major role. Because of this, we have included a few “braai” recipes, as well as a shisanyama braaied meat platter recipe for meat lovers that offers something for everyone.

For many people, a day like this is generally spent on weekends with friends and family enjoying local beer, wine, and of course, a braai. And for some, a fire just for ambiance is also great! We are heading towards warmer days which inevitably means more time outside, enjoying the spring weather. In fact, our heritage is celebrated more often than anticipated.

So, stash away the winter blankies and get blooming outdoors, day or night, and enjoy every minute of Spring.

We hope you enjoy this edition of Essential Flavours. Remember to look out for our festive edition which will be on shelves in early December.

Wishing you a bright, warm, and beautiful Spring!

Elroy van Heerden-Mays

Valued at R 5,879

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@essentialflavours

A Jamie Oliver Classic Hard Anodised 9-piece set, by Tefal Cooks.

Contents Spring 2023

Essential braai recipes

Hallloumi & vegetable sosaties

Chef Ransley – creating memorable experiences through food and wine Facts – lemons Budget buster hamburgers 10 Barbeque-friendly vegetables LK’s – the leaders in all things braai related

Pantry products Cooking safety – 9 tips to prevent burns

Pinotage Rosé – light and refreshing on the palate

12 Quick and clever kitchen hacks that will change your life

–

Braai corn

Rump steak with chimichurri & chilli

mayo corn

Flame-grilled ribs & wings

Braaied snoek & peaches with herb

mayo

Chicken & apricot sosaties

Shisanyama braaied meat platter

Krazy kiwi peri-peri braai chicken with peri-peri crema

Boerie sosaties

Braaibroodjie jaffle with red pesto

Spicy tamarind, honey & sesame

marinated deboned leg of lamb

Essential salads

Butternut, bacon, feta & rocket salad

Prawn pasta salad with a sparkling wine dressing

Broccoli salad with caramelised onions & blue cheese

Biltong pasta salad

Tangy coleslaw

Potato salad

Corned tongue & chickpea salad Carrot

Essential breakfasts

Essential appetizers

CONVERSION CHART

redHoney-glazedbacon,brie,and MexicanonionbraaibroodjiepulledporkpaniniwithPorkredchilliesandcoleslawmeatballsubwithhomeGammon,madetomatorelishandpesto sun-driedtomato, cheddarbabyspinach,feta,andmature braaibroodjie

Credits

@essentialflavours

PUBLISHER/EDITOR: Elroy van Heerden-Mays

SUB-EDITOR: Tessa O'Hara

CONTENT MANAGER: Wadoeda Adams

CONTENT ASSISTANT: Ketsia Makola

CONTRIBUTORS

Krazy Kiwi Kookbox In The Kitchen with Vicky

Nhlamulo Nthani

Chef Mbombi

Pesto Princess SA Poultry

Meals by Melo

Rohann Chetty

Esther Naidoo

Treetz by Reez

Vickie De Beer & Kath Megaw

Lazy Makoti

Najeebah Toyab

Portia Mashaba

Ruhana Ebrahim

Pearl S

Mokgadi Lello

Fairview

Zandeleen Thygesen

DESIGN & LAYOUT

Shaun van Heerden-Mays Anja Bramley

MEDIA PARTNERSHIPS: Maurisha Niewenhuys

PROJECT MANAGER: Shireen Constable

ADVERTISING SALES: Hester Kleynhans / Jaun Haas

DIGITAL AND SOCIAL MEDIA

Kyla van Heerden / Tia Arendse

SUBSCRIPTIONS: Shihaam Gyer

CHIEF FINANCIAL OFFICER: Shaun van Heerden-Mays

WEBSITE DESIGNER: Justin McGregor

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

Your plates might make a difference to your taste!

In general, round, white plates tend to enhance sweet flavours in food, whereas black, angular plates tend to bring out more savoury flavours.

Apples give you more energy than coffee

Coffee snobs may not believe this, but it is true. Thanks to its high carbohydrate, fibre, Vitamin C and mineral content, eating apples is the perfect (healthy) option to help you stay energized all day.

PEPPERS HAVE MORE VITAMIN C THAN ORANGES

About two or three times as much, depending on the colour of the pepper.

One potato, two potato, three potato, four…

The potato is about 80% water and 20% solids.

Broccoli beats steak!

Broccoli contains more protein than steak!

Did you know?

Blowing in your hot drink is more efficient to cool it down compared to stirring. Why? Stirring adds kinetic energy to the drink, which increases its temperature.

Fear of cooking is a real phobia!

Don’t like getting stuck in the kitchen cooking up a feast? You might have mageirocophobia, which is a fear of cooking. A good reason not to have to cook at home!

Old school is always best…

The world’s oldest known recipe is for beer.

Cashews grow on cashew apples

Cashew apples are edible but better used in juices, jams, and chutneys since the flesh is bitter.

Lemon’s float but limes sink

While they are pretty much the same thing, limes are slightly denser, meaning they sink to the bottom of a glass instead of floating on top like a lemon.

Peanuts aren’t nuts

Despite their name, peanuts are legumes, related to lentils and beans. They grow underground, making them different from true tree nuts like almonds or walnuts.

Bananas are berries… and strawberries aren’t!

Bananas are classified as berries while strawberries are members of the rose family.

Cool facts about bananas

• Bananas can float in water.

• Bananas improve your mood and lower blood pressure.

• Rubbing the inside of the banana peel on mosquito bites eases the itch.

• Bananas are the third most popular fruit in the world – after tomatoes and apples.

Expiration dates on bottled water have nothing to do with the water

Water can’t expire – but the bottle it’s in can. Plastic bottles will eventually start leaking chemicals into the water. It won’t make the water harmful to drink, but it will make it taste less fresh.

CARROTS WERE ORIGINALLY PURPLE

The modern-day orange carrots we know, and love were selectively bred in the Netherlands in the 17th Century to celebrate the House of Orange. Before that, carrots were

French fries!

They’re actually a Belgian invention. Nicknamed by the Belgian army whose official language was French.

Peppers don’t actually burn your mouth

There’s a chemical in chilli peppers called capsaicin that tricks your mouth into feeling like it’s being burned – that’s why spicy food hurts.

INDULGE IN SENSUOUS DELIGHT WITH OUR

What can be more decadent than the ultimate duo: Wild Africa Cream and oozing chocolate? Each sip is a luscious journey, making this s’more cocktail an irresistible delight for the senses.

5 Tbsp Chocolate sauce

2 Crushed biscuits

50ml Bourbon

50ml Wild Africa Chocolate

50ml Milk

¼ Tsp Vanilla extract or essence

1 Marshmallow

Spread 3 tablespoons of the chocolate sauce over a small side plate. Dip the rim of your glass into it so it evenly coats. Then dip that into the crushed biscuits. Add the remaining tablespoon of chocolate sauce into the base of your glass. Top with ice. Pour in the bourbon, Wild African Chocolate, milk and the vanilla into the glass. Stir well. Place your marshmallow on a cocktail skewer and toast it until golden. Place on top of your cocktail, and serve.

Chef Ransley creating memorable experiences through food and wine

EXECUTIVE CHEF RANSLEY PIETERSEN HAS COME A LONG WAY FROM A BURSARY FROM PROTEA HOTELS AT 18, TO AN AWARD-WINNING CHEF WHO HAS CUT HIS TEETH AT RENOWNED RESTAURANTS LIKE OVERTURE, FERMIER, AND SERENGETI ESTATES TO FINALLY LAUNCHING THE OLD OAK RESTAURANT AT THE ROYAL JOHANNESBURG AND KENSINGTON GOLF CLUB. HIS LATEST VENTURE SEES HIM PARTNERING WITH CIRCLE SENIOR LIVING TO CONSULT ON THEIR UPMARKET FOOD OFFERING AT THEIR NEW URBAN RETIREMENT DEVELOPMENT IN SANDOWN.

Tell us about your journey to being a full-time chef.

My culinary journey started just over a decade ago and my time has been dedicated to aligning myself with some of the best chefs in the country. I have worked in many different kitchens honing my skills and developing a vision that I set out for myself.

I have been blessed to surround myself with great mentors that have given themselves willingly to my foundation as a chef. I have served as Executive Chef for the past four years of my career and have subsequently started my own consultancy, which has afforded me the opportunity to serve as an Executive Consultant on food and beverage for a leading hotel group as well as the most unique senior care facility.

This journey has been one of great sacrifice and reward in that it has given me the platform to change people’s lives through food. The relationships I have built with chefs, guests, and suppliers alike have been a blessing that I will forever be grateful for. I have learned in my short time that being gifted with a skill means nothing unless you use it to change people’s lives – people don’t buy what you do; they buy why you do it.

What do you enjoy the most about being a chef?

What I enjoy the most about being a chef is the ability to be innovative and create memorable experiences through food and wine. The Chef’s Tables that I host for private guests or winemakers have been a turning point for my career as this has enabled me to completely bring a blank canvas to life.

Marrying a wine with a dish has been what drives my creativity in creating an intrinsic yet harmonious setting where both can exist for a short space of time. I truly believe that a chef is an artist who has the ability to create a masterpiece that only lasts for a short time and lives the rest in memory. If we approach every situation with that in mind there is no reason why we can’t be phenomenal in what we do.

Apart from blank canvases in cooking, I have found the most joy in the development and building of restaurants. I have been blessed to have built three restaurants from scratch and revamped half a dozen. I thrive in understanding the mechanics of a restaurant and I am driven to make sure that efficiency and ease are of the fundamentals that set the conditions for operating in one.

What would your top tip be for anyone who enjoys cooking?

Enter into it with complete abandon or not at all. Yes, cooking for home cooks is something of a hobby and cooking is for the most part a systemic result of sustenance to some degree. But, I believe that our generation has changed in the service of food and beverage.

It is vitally important to know the origin of what you eat and understanding your ingredients opens a whole new world of what you eat and the manner in which you do it. Eating at good restaurants can be very expensive but this should be looked at in the light of being an investment in developing your palette and understanding of food. Once you have a solid foundation and understanding of cuisine, take recipes and apply yourself to make it your own.

How would you best describe the challenges you face or have faced, and how you overcome these challenges?

Challenges and setbacks are inevitable, if anything, I think it is indefinitely the only factor that we are sure to experience. In my earlier years, I made the mistake of allowing these challenges to dictate my behaviour and ultimately decisions in the kitchen.

Wearing your heart on your sleeve when it comes to your craft is a massive feat that isn’t easily accepted by those around you. It is vital though to stay grounded and steadfast in your aspirations and ambition to be better than you are every single day.

Channeling your energy and time toward a positive mindset allows for your creativity to follow through. Shake it off, head down, and keep chasing your dreams.

My goal was always the person that I would be in the future. That way I knew I would never settle and that’s what keeps me alive every day.

You have worked with many well-known chefs. What was the most valuable lesson you learned from doing this?

I’ve had the privilege to work under some great chefs in my career and this has catapulted my career to a point. My focus now is to leave that same legacy and culture in my own way.

The legacy allows future generations to benefit from the foundations that are instilled today. I truly believe that the chefs I have worked for have helped pave my journey to a point where I was able to pave the next few for myself. I will forever be indebted to them for their guidance and contribution to who I am. The mentors that I’ve worked for in my time include Bertus Basson (Overture), Adriaan Maree (Fermier), and Shane Smit (Jamie’s Italian & Mozzafiato).

What is your favourite wine and what would you pair it with?

Over the years I’ve been blessed to be exposed to wines that most haven’t heard of or probably would never have the opportunity to try. I have had the unique experience of having wine that I would never be able to afford and this I do not take for granted at all.

To ask what my favourite wine is, is a difficult question to answer.

At The Old Oak, we host something called The Chef’s Table which is a multiple-course curated dinner pairing food and wine. We host these dinners for private guests but have also been blessed to feature winemakers. As one can imagine these winemakers have featured some of their most prized possessions during these dinners. I recall serving ex-springbok captain, rugby legend, and fellow PBHS Old Boy, John Smit, at one of these occasions. My philosophy on food is one of extreme love and care, understanding produce and the market of supply and demand.

I think that’s why I am so passionate about the slow food movement and farm-to-table cooking. With a little extra introspection and inspiration a chef with a blank canvas can be as good as a Salvidor Dali – but creating food from expression and intent that questions the diner about what he is about to experience. I experience profound joy when people gaze in awe at a plate of food that they’re about to eat in excitement yet guilty for destroying what it looks like.

The perfect pairing on the night was a symphony of contrasting yet similar flavours with every bite taken together with every sip of wine. Featuring the Orpheus and the Raven No.7 Pinotage 2018 vintage, paired with a Pork Head Testina. Yes pig’s head!

The process starts with a whole pig’s head that we brine in a salt solution with a mixture of fresh herbs

“I EXPERIENCE PROFOUND JOY WHEN PEOPLE GAZE IN AWE AT A PLATE OF FOOD THAT THEY’RE ABOUT TO EAT IN EXCITEMENT YET GUILTY FOR DESTROYING WHAT IT LOOKS LIKE. “

and toasted spices. The head sits in the brine for approximately 10 hours depending on the size. Then it is carefully deboned and rolled into a roulade. This is then vacuum sealed and sous vide at 85°C for 12 hours and then cooled overnight. This allows the gelatine to set.

We then slice it into a perfect disk and sear it on the flat top till golden brown. The accompaniments on the plate are very clean flavours that allow the pork to shine; charred aubergine puree, confit onion, pickled beetroot cones, mustard seeds bloomed in vinegar, and a touch of raspberry gastrique. To finish off we add a silky smooth pork jus and wood sorrel.

What makes the Orpheus and The Raven No.7 Pinotage 2018 so special is the fact that Ettienne Louw (winemaker) has sourced these Pinotage grapes from seven sites, all adding different layers of complexity, texture, and overall taste. Grapes from each area are fermented and then put into 50% new oak barrels contributing to a round and elegant wine with a complex yet comfortable tannin structure that supports the abundance of fruit on the palate.

What have you accomplished so far and how would you inspire other young chefs to stay motivated?

What I have accomplished thus far solely rests on my team who have made the journey easier in carrying out my vision daily. I would like to thank each and every one of my staff members that I’ve had the opportunity to work with over the years in contributing to my life.

I’ve managed to start my own consultancy recently, which has changed my life and my vision of where I want to be in the next couple of years.

With the opening of The Old Oak Restaurant, I’ve managed to put together a team of professionals that share in the vision I’ve had for many years. Running a restaurant at an esteemed golf club, probably one of the most prestigious clubs in the country, has been a challenge in its own right. The guidance and support from the board as well as our CEO, Chris Bentley, has opened avenues in delivering an award-winning restaurant that is taking Johannesburg by surprise, to say the least.

The Old Oak Restaurant, just four months after opening its doors, boasts ‘The Best Luxury Family Restaurant in South Africa’, awarded by The Luxury Lifestyle Awards based in New York.

There are a few plans and synergies lined up for the near future with top-tier personalities and TV shows that should materialise by the end of the year.

My words of wisdom to young chefs would be to remain hungry and stay foolish. Always commit 100% of yourself when you walk through the back door. Never allow a salary or status of a position to deter you from learning daily and honing your skill and understanding.

It is extremely vital to take the time to develop yourself and making it to the top too quickly can be detrimental to your career. There is so much more that can be said, but in everything, we need to remain humble and disciplined in our craft for future generations.

LEMONS

There are three main types of lemons – acidic, rough, and sweet. Lemons contain high levels of Vitamin C which can help protect the body against the common cold, fight off bacteria and support healthy skin.

Interesting facts about lemons

• Lemons are native to Asia.

• Lemons are a hybrid between a sour orange and a citron.

• Lemon zest and grated rinds are often used in baking.

• Lemon tree leaves can be used to make tea.

LEMON TEA

INGREDIENTS

• black tea

• water

• lemon juice

• honey

METHOD

1. Heat water in a pan. Once the water comes to a boil, simmer the heat.

2. Add tea leaves and let them steep for a minute.

3. Strain the tea in serving cups.

4. Add lemon juice and honey and stir well.

5. Serve immediately.

Health remedies

• Infuse lemons and honey into a herbal tea to soothe sore throats.

• Refresh tired and dry feet with a salt scrub that contains lemon zest.

• Add a few lemon slices to your bath to help balance skin ph.

Budget busters

Making foods like burgers from scratch can help you save money. With a little planning, it can be efficient and easy. Here is how you can create mouth-watering homemade burgers from scratch.

BURGER BUNS INGREDIENTS

• 200ml milk

• 100ml water

• 50g unsalted butter

• 500g all-purpose flour

METHOD

1. Add the milk, butter and 100ml water to a pan and gently heat until the butter is melted. Set aside to cool until just lukewarm.

2. Add the flour, sugar, yeast and 1 teaspoon of salt to a large bowl and gradually work in the milk mixture, then add the egg, until you have a soft dough.

3. Tip the dough onto a floured surface and knead until elastic and shiny.

CHEESY BURGER PATTIES

INGREDIENTS

• 500g ground beef mince

• 1 large egg

• ½ cup grated cheese

• 1 tablespoon dried oregano

• 1 teaspoon smoked paprika

• a few chopped fresh coriander sprigs

• salt and pepper to taste

METHOD

1. Add all the ingredients to a bowl and mix with your hands until well blended.

2. Form into patties.

3. Grill on a preheated grill or fry with a little oil in a pan until cooked to your liking.

TOP TIP Build your burger with fresh lettuce, cucumber slices, tomato, red onion slices, pickled dill and grated cheese. Top the burger with the mushroom sauce. Serve with potato fries and enjoy!

MUSHROOM SAUCE

INGREDIENTS

• 1 punnet sliced mushrooms

• 1 crushed garlic clove

• 1 finely chopped, small onion

• fresh thyme (remove the leaves from 2-3 sprigs)

• 500ml fresh cream

• 1 tablespoon butter

• 1 tablespoon oil

• 1 tablespoon cornstarch mixed with a ¼ cup water

• salt and pepper to taste

METHOD

1. Add the butter and oil to a pan, cook until melted.

2. Add the finely chopped onion, thyme and garlic and cook until the onion is soft.

3. Add the mushrooms and cook until soft. Stir gradually.

4. Add the fresh cream and cornstarch and lower the heat.

5. Once the sauce thickens, add the salt and pepper to taste and remove from the stove.

barbeque-friendly vegetables

PREPARATION, SEASONING, AND GRILLING TECHNIQUES ARE KEY TO CREATING A SIDE DISH THAT WILL STEAL THE SHOW.

Lightly coat your vegetables with vegetable or olive oil to prevent them from sticking to the grate and to enhance the grill marks. Below are tips on how to best prepare vegetables for the grill.

TIP:

To enhance flavours, add a few sprigs of fresh rosemary or thyme to the hot coals.

1 Carrots

• Thinly slice them lengthwise.

• Season with garlic salt, fresh or dried thyme and black pepper (for a sweet taste – brush some honey over the carrots before seasoning).

2 Onions

• Slice into thick disks.

• Soak them for 10-15 minutes in lemon juice.

• Season with black pepper and garlic salt.

3 Bell peppers

• Slice lengthwise into thick strips.

• Add olive oil, lemon juice, black pepper, oregano, and garlic salt to a bowl and mix well.

• Add your sliced peppers and let it marinate for a minimum of five minutes before placing on the grill.

4 Mushrooms

• Remove the stems from the mushroom.

• Place them on a skewer.

• Season with salt, black pepper, garlic, and dried thyme.

5

Corn on the cob

• Remove the husk and silk from the corn.

• Season with salt, white pepper, paprika and sugar.

6

Eggplant

• Slice into 10cm disks.

• Season with dried thyme, basil, salt, and black pepper

7

Asparagus

• Trim the woody bottoms from the stalks.

• Season with lemon juice, salt, and pepper.

8

Zucchini

• Slice lengthwise.

• Season with garlic salt, black pepper, and finely grated parmesan cheese.

9 Artichokes

• Steam half sliced artichokes until tender.

• Scoop out the fussy chokes and the small inner leaves.

• Season with dried mixed herbs, lemon juice, salt, and pepper.

10 Cauliflower

• Cut into steaks.

• Steam in the microwave for three to five minutes, then let them dry out before seasoning.

• Dip the steaks into chicken or beef stock (homemade or store bought) and season with black pepper and oregano.

Braai

A South African braai is a cherished tradition, bringing together friends and family to savour expertly grilled meats and share unforgettable moments around the open flame.

HALLOUMI & VEGETABLE SOSATIES

By Krazy Kiwi Kookbox

Makes 6 sosaties

INGREDIENTS

• 300g halloumi, cut into 18 cubes

• 12 cherry tomatoes, whole

• 1 red pepper, deseeded and cut into squares

• 1 yellow pepper, deseeded and cut into squares

• 2 courgettes, cut into ribbons using a potato peeler

• 2 tablespoons olive oil

• 1 tablespoon red wine vinegar

• 1 tablespoon lemon juice

• 1 tablespoon garlic powder

• 2 tablespoons dried oregano

• 1 tablespoon dried thyme

• 1 pinch salt and black pepper

METHOD

1. Mix olive oil, red wine vinegar, lemon juice and herbs and spices in a mixing bowl.

2. Add vegetables to the mixture and coat well.

3. Let the vegetables marinate for 15 minutes at room temperature.

4. Thread the halloumi and vegetables onto 6 skewers. If you are using wooden sosatie sticks, make sure to soak them in water for at least 30 minutes first, so they do not burn when cooking.

5. Braai over medium coals on an open fire, turning the sosaties while braaiing to avoid the halloumi sticking to the grid. Sosaties will take between 8-10 minutes to cook.

6. Serve with minty tzatziki sauce.

Gone are the days when chicken and fish were considered a vegetarian alternative at a braai. This Heritage Day you can dazzle your vegetarian and non-vegetarian braai guests with our flavourful vegetarian sosaties.

2. Drain and pat dry with a paper towel.

3. Place the corn on a prepared and hot braai stand for 5 minutes, turning often.

4. Melt the butter in a microwave and brush the corn with it.

5. Using a teaspoon, rub the corn with cream cheese. Season with salt and pepper to taste.

TOP TIP

If you have a gas stove, using a braai fork, place the corn on the open flames of your gas plate and braai.

RUMP STEAK WITH CHIMICHURRI & CHILLI MAYO CORN

By In The Kitchen With Vicky

INGREDIENTS

• rump steak

• salt and pepper

For the chimichurri sauce

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons coriander, chopped

• 1 red chilli, chopped

• 1 apple, peeled and chopped

• 2 cloves of garlic, minced

• 2 tablespoon lemon juice

For the chilli mayo corn

• 4-6 corn cobs

• ½ cup mayo

• ½ cup sour cream

• 1-2 red chillies

• 2 tablespoons lemon juice

• 2 tablespoons chopped parsley

• 1 tablespoon oil

METHOD

1. Season steak with salt and pepper.

2. Grill the steak over high heat, about 2 minutes on each side for a medium-rare steak. Set the steak aside.

3. Combine all the chimichurri ingredients.

4. Serve steak with chimichurri.

For the chilli mayo corn:

1. Preheat grill to medium heat, brush corn with oil and grill, turning occasionally until cooked through.

2. While the corn is cooking, mix together mayo, sour cream, lemon, chillies, and parsley.

3. Brush the corn all around with mayo while on the grill.

FLAME-GRILLED RIBS AND WINGS

Did you know?

Removing the membrane on the underside of the ribs before grilling them will make your ribs more tender and give them more flavour.

FLAME-GRILLED RIBS & WINGS

By Nhlamulo Nthani

INGREDIENTS

• 1kg pork rib rack

• 1kg chicken wings (drums and flats)

• brown sugar

• Worcestershire sauce

• soy sauce

• tomato sauce

• vinegar

• pepper

• garlic powder

For the dry rub for the ribs

• 3 tablespoons brown sugar

• 1 teaspoon Cajun spices

• 1 teaspoon garlic powder

• ½ teaspoon salt

• 1 teaspoon black pepper

For the BBQ sauce

• 2 tablespoons soy sauce

• 2 tablespoons Worcestershire sauce

• 2 tablespoons brown sugar

• 1 teaspoon vinegar

• ¼ cup of Coke

• 1 tablespoon tomato sauce

• 1 teaspoon olive oil

• black pepper, garlic powder and a little salt for taste.

METHOD

1. Pat dry the rib rack with a paper towel to get rid of any moisture and trim the fat if there is any.

2. Combine all the ingredients for the dry rub into a small bowl. Pour it into the rib rack and massage the rib.

3. Cover the rack with foil and refrigerate for 4-5 hours. (Refrigerating the ribs will give

the spices enough time to penetrate the ribs properly and will also help in tenderising them).

4. Add the wings to a bowl and season them with salt, pepper, garlic powder, onion powder, curry powder, paprika and some olive oil. Cover with cling wrap and allow them to sit for 2 hours. (This will also help the spices penetrate the chicken and tenderise it).

5. While the meat is marinating, Prepare the basting sauce.

6. In a small pan, add all the ingredients for the sauce and allow the sauce to simmer on medium low heat for 7-10 minutes. (Make two batches, one for the ribs and one for the wings).

7. Prepare the fire to braai.

8. Remove the ribs from the foil and place them on the braai stand. Braai for about 10- 15 minutes on each side. (The fire should still be burning but not too hot, have a cup of water with you to splash if it gets a little too hot).

9. After 20 minutes, baste the ribs with the sauce on each side and continue to braai for the required time.

10. When the fire has subsided, add the wings and braai for 20-30 minutes, then baste with the sauce and braai for an additional 5-10 minutes.

11. Serve while hot! I served mine with French fries.

Pork belly is at its best and is most tender when prepared using a slow cooking method, such as braising.

RECIPES - BRAAI

When it comes to braaied fish, snoek is the queen! This dish is a great choice for a relaxed Saturday afternoon with family or friends.

BRAAIED SNOEK AND PEACHES WITH HERB MAYO

BRAAIED SNOEK & PEACHES WITH HERB

MAYO

By Chef Mbombi

Serves 4

Prep time: 5-10 minutes (± 1-2 hours marinating time)

Cooking time: 20-30 minutes

INGREDIENTS

• 1 whole snoek (± 1kg)

• 2-3 tablespoons olive oil

• 1 tablespoon black pepper

• 1 tablespoon biltong spice or braai spice

• ½ teaspoon salt

• 1 lemon, thinly sliced

• 4 ripe peaches or nectarines

• 1-2 tablespoons olive oil

• ground black pepper to taste

For the herb mayo

• 2 cups (500ml) mayonnaise

• 2-3 tablespoons lemon juice

• fresh parsley, finely chopped

• fresh basil, finely chopped

• 1 tablespoon black pepper

• 2 teaspoons truffle oil, optional

METHOD

1. Using a sharp knife, make three or four diagonal cuts in the skin of the snoek.

2. Combine the olive oil, pepper, biltong spice or braai spice and salt in a small bowl and rub all over the fish. Place the lemon slices inside the snoek. Leave to chill in fridge for 1-2 hours.

3. When ready to cook, prepare the braai with medium-hot coals. Place the snoek on an oiled braai grid and cook for 10-15 minutes per side.

4. Halve the peaches and remove the stones. Brush lightly with olive oil and season with black pepper. When you turn the snoek, place the peaches on the grid, skin-side down. After about 5 minutes, turn them to give the flesh some grill marks. (Prepare the peaches at the

TOP TIP

Defrost frozen snoek according to the package instructions. Instead of truffle oil, use 1-2 teaspoons garlic, chilli, lemon, or basil-flavoured oil to flavour the mayonnaise.

CHICKEN & APRICOT SOSATIES

By Chef Mbombi Serves 4 - 6

INGREDIENTS

• 6 wooden sosatie sticks

• 1 tablespoon Zola’s Feasts Flavourbomb spice mix

• ½ cup fruit chutney

• fresh chilli, chopped, to taste

• salt and pepper, to taste

• chicken breast fillets, cut into chunks

• 18 Turkish (soft-dried) dried apricots

METHOD

1. Soak the sosatie sticks in water for 10 minutes. This will prevent them from burning when you cook the chicken.

2. Mix together the Flavourbomb spice mix, chutney, fresh chilli, and salt and pepper. Add the chunks of chicken and mix into the marinade until evenly coated.

3. Skewer the chicken onto the sosatie sticks, alternating with the apricots. You can leave the sosaties to marinate overnight if you wish.

4. Cook the sosaties on the braai over medium coals or in a griddle pan until the chicken is cooked through and golden.

LK’s

the leaders in all things braai related

The Chef Octane Braai

One of LK’s premium stainless steel braais, this gas braai can do everything from grilling steak to baking a cake. A mobile kitchen, the Octane Braai features a highpressure gas system (50kPa) and a rotisserie. This high-pressure gas system allows instant heat, top performance and efficient gas cooking.

The beginning of the warmer months are not only picturesque, but they also bring with them something South Africans love, the opportunity to braai outside.

LK’s has become a South African staple in all things braai-related and has a place in many South African homes. The company offers over 850 products that cater for South Africans’ divergent tastes and requirements.

The Sit Braai

The Sit Braai was created so that one can sit whilst cooking on a balcony overlooking a spectacular view.

WHEN THE COLD WINTER MONTHS WANE AND THE WARMTH WINS, MANY, IF NOT MOST, WELCOME THE BEGINNING OF SPRING WITH OPEN ARMS.

The Veld Braai

This braai was created for easy travelling and an ideal product for those who love camping or bundu bashing with their 4x4. Find an ideal spot, unpack your braai, set it up and within moments you can have a source of heat ready to braai something tasty for hungry adventurous souls.

The Entertainer Braai

This braai is the ultimate backyard workhorse. With a perfect-fitting grid and an ember maker, it is also mobile.

There’s a good reason we mention the Entertainer Braai last, it’s because we have some exciting news. We are giving one away to one of our lucky readers. Not only can you win an Entertainer Braai, but you’ll also get a pair of tongs, a rectangular roaster and a coal scoop too.

The Skottel Braai

The Skottel Braai can be used as either a braai or to make a potjie with its swinging grid and potjie hook. Its tripod legs can be adjusted to stand straight no matter the incline and the legs mean that it stands tall and stable with a potjie hanging over the coals.

How to Enter

Scan the QR code with your phone and fill in the entry for LK's Braais online at essentialflavours.co.za/competitions

TERMS AND CONDITIONS

This prize in non-transferrable and cannot be exchanged for cash. Entries close on 30 November 2023.

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

sales@thatfood.co.za l online@thatfood.co.za

PREPARE TO EMBARK ON A CULINARY JOURNEY TO THE SHORES OF DELICIOUSNESS WITH OUR CAJUN-SPICED SALMON FEATURING VIBRANT PEPPERS, ZESTY LEMON, AND A HINT OF CHILI. DELICATE SALMON FILLETS SEASONED WITH THAT FOOD’S CAJUN RUB ARE ADORNED WITH FRESH GARLIC, A MEDLEY OF RED, GREEN, AND YELLOW PEPPERS, AND THIN SLICES OF TANGY LEMON. THESE EXQUISITE FLAVOURS ARE SEALED WITHIN A FOIL PACKET, ALLOWING THEM TO MELD TOGETHER PERFECTLY ON THE BRAAI. SERVE ALONGSIDE PESTO-COATED NEW POTATOES FOR A DELIGHTFUL FEAST THAT CAPTURES THE ESSENCE OF THE SEA.

FLAVOURS OF THE SEA: CAJUNSPICED SALMON WITH COLOURFUL PEPPERS AND ZESTY LEMON

INGREDIENTS

• 4 salmon fillets

• That Food’s Cajun Rub, to taste

• 4 cloves of garlic, minced

• 1 small chilli, finely chopped

• ½ red pepper, thinly sliced

• ½ green pepper, thinly sliced

• ½ yellow pepper, thinly sliced

• 1 lemon, thinly sliced

• foil, for wrapping

• salt and freshly ground black pepper, to taste

• fresh parsley leaves, for garnish

METHOD

1. Preheat your braai (barbecue) to medium-high heat, ensuring the grates are clean and lightly oiled.

2. Place each salmon fillet on a separate sheet of foil large enough to wrap it completely. Sprinkle That Food’s Cajun Rub generously over each fillet, coating them evenly with its aromatic

open the foil packets, being mindful of the steam that will escape. Season the salmon with salt and freshly ground black pepper to enhance the flavours.

flavours to harmonize on your palate. Each bite offers a tantalizing blend of Cajun spices, succulent salmon, vibrant peppers, and the refreshing tang of lemon.

3.

4.

5.

6.

7.

8.

SHISANYAMA BRAAIED MEAT PLATTER

Did you know?

Shisanyama has its roots in South Africa's townships. Shisanyama is a Zulu word, literally meaning “burn meat”, which refers to the way the meat is cooked over hot coals.

TOP TIPS: Allow the meat to come to room temperature before cooking. If you are using an open braai grid, make sure the pieces are big enough, so they don’t fall through the grid. You don’t want to ruin the feast by having to wipe ash off meat that has ended up on the coals! To ensure that everything will be ready at the same time, you need to braai the meat in the right sequence. Boerewors takes 15-18 minutes, ribs take 10-20 minutes, and the chuck strips will take 10-12 minutes.

SHISANYAMA BRAAIED MEAT PLATTER

By Chef Mbombi

Serves 4

Prep time 10 minutes

Cooking time: 10-20 minutes over prepared coals, + 1 hour marinating time

INGREDIENTS

• 2 tablespoons (30ml) canola oil or sunflower oil

• 2 tablespoons (30ml) soy sauce

• 2 tablespoons brown sugar

• 1 tablespoon ground paprika

• 1 teaspoon dried origanum

• 1 teaspoon dried thyme

• 1 teaspoon salt

• 1 teaspoon black pepper

METHOD

1. Combine the marinade ingredients in a large bowl. Add the meat and turn to coat. Cover and leave to marinate in the fridge for 1 hour.

2. Remove the meat from the marinade and boil the marinade for at least 5 minutes before using for basting.

3. Braai over medium coals until done to your liking, turning frequently and basting with the remaining marinade. Serve with pap.

KRAZY KIWI PERI-PERI BRAAI CHICKEN WITH PERIPERI CREMA

By Krazy Kiwi Kookbox INGREDIENTS

For the peri-peri sauce

• 1 red pepper, deseeded and

cut into large chunks

• 1 red onion, peeled and quartered

• 4 tablespoons olive oil

• ½ teaspoon paprika

• ½ teaspoon smoked paprika

• ½ teaspoon cayenne pepper

• 1 teaspoon salt

• ½ teaspoon coriander powder

• 2 garlic cloves, peeled

• 2 bird’s eye chillies, deseeded

• 2 red chillies, deseeded

• ¼ teaspoon white pepper

• ¼ teaspoon chilli flakes

• ¼ teaspoon rosemary

• 1 tablespoon red wine vinegar

• zest of 1 lemon

• 1½ teaspoons lemon juice

For the chicken

• 1 butterflied chicken

• 4 medium red onions, peeled and quartered

• salt

For the peri-peri crema

• 2 tablespoons peri-peri sauce

• 2 tablespoons natural yoghurt

METHOD

For the peri-peri sauce

1. Preheat the oven to 180°C.

2. Mix red peppers, onions, chillies, garlic, paprika, smoked paprika, cayenne pepper, coriander, salt

and 3 tablespoons of olive oil in a bowl.

3. Place the mixture onto a baking tray in the oven and cook for 20 minutes.

4. Remove from the oven, cool the mixture and transfer to a blender. Add the remaining ingredients to the mixture and blend until smooth.

For the Krazy Kiwi peri-peri braai chicken peri-peri crema

1. Preheat a kettle braai to medium heat for indirect cooking.

2. Pat the chicken dry with a paper towel and place the chicken skin side up in an aluminium braai tray.

3. Spread the chicken generously with ¼ cup of the peri-peri sauce and leave to marinade at room temperature for about 30 minutes.

4. Place the red onions around the chicken, season with salt.

5. Cook the chicken in the kettle braai for about 45 minutes, until the juices of the chicken run clear.

6. While the chicken is cooking mix the peri-peri crema ingredients together.

7. Serve warm with peri-peri crema and a green salad.

Discover the joy of slowing down at the West Coast’s most iconic brewery.

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.

Cooking with #Spursauces

BOERIE SOSATIES

A South African braai classic – soeasyandjuicy!

Serves 8-10

35 minutes

INGREDIENTS

• 1 pack of thin boerewors of your choice

• 250g baby button mushrooms

• 1 large green pepper, deseeded and chopped into medium chunks

• 1 large red pepper, deseeded

and chopped into medium chunks

• 1 large yellow pepper, deseeded and chopped into medium chunks

• Spur Braai Time Marinade

• Spur Peri-Peri Sauce, to serve

METHOD

1. Place bamboo skewers in water to soak for 15 minutes.

2. Cut the boerewors into bitesized chunks.

3. Thread a piece of green pepper onto the skewer, followed by a mushroom, then a piece of boerewors,

followed by a piece of red pepper, another mushroom, boerewors, yellow pepper and ending with a piece of boerewors.

4. Repeat until all ingredients have been used.

• Place the boerie sosaties onto warm coals and brush with Spur Braai Time Marinade. Turn the sosaties after 4 minutes and baste the second side with the marinade.

• Remove from the coals once cooked and serve with Spur Peri-Peri Sauce as a dipping sauce.

BRAAIBROODJIE JAFFLE WITH RED PESTO

By Pesto Princess

INGREDIENTS

• ± 4 tablespoons butter

• 10 large slices of white bread

• 1 red onion, sliced into rings

• 5 tablespoons Pesto Princess red pepper pesto

• ⅓ cup mayonnaise

• 200g cheddar cheese, grated

• 2 ripe tomatoes, sliced

• Pesto Princess chimichurri

METHOD

1. Butter the bread on one side only.

2. Place a red onion ring onto the jaffle iron and then one slice of bread, buttered side down.

3. Spread a dollop of Pesto Princess red pepper pesto and mayonnaise onto this slice.

4. Layer on the grated cheese and top with tomato slices. Season to taste.

5. Cover all the goodies with the other slice of bread, buttered side facing up, and close the jaffle iron.

6. Braai over medium to hot braai coals. Serve with Pesto Princess chimichurri.

Tamarind is often used in South-East Asian cooking; it has a sharp sour taste which pairs well with fatty meats like lamb. Tamarind paste is available in supermarkets or Asian shops.

SPICY

TAMARIND, HONEY & SESAME MARINATED DEBONED LEG OF LAMB

By Krazy Kiwi Kookbox

INGREDIENTS

For the marinade

• 3 tablespoons tamarind paste

• 4 garlic cloves, peeled and crushed

• 1 tablespoon siracha chilli sauce

• 1 tablespoon honey

• 1 tablespoon ginger, peeled

and grated

• ⅓ cup lemon juice

• 2 tablespoons soy sauce

• 2 tablespoons olive oil

• 2 tablespoons sesame oil

For the lamb

• 1 deboned, butterflied leg of lamb

• 1 handful of fresh coriander and mint leaves, chopped to serve

METHOD

1. Mix all the marinade ingredients. Cut off any excess fat from the lamb. Place the lamb in a sealed plastic container with the marinade. Cover the lamb with the marinade.

2. Refrigerate for at least 3 hours, or up to 24 hours. Turn a few times while marinating.

3. When ready to braai, bring the lamb up to room temperature. Remove lamb from the container, and season with salt.

4. Prepare the kettle braai to medium heat for indirect cooking.

5. Cook in a preheated kettle braai with the hood on for 45 minutes (for medium rare), or until done to your liking. Set lamb aside to rest for 10 minutes.

6. To serve, slice lamb across the grain, sprinkle over the mint and coriander. Serve with griddle braai veggies.

Pantry Products

To have your product listed contact Shireen Constable. shireen@mediaxpose.co.za

Happy People Gin

Small batch premium quality craft gin prepared with juniper berries. Uniquely blended and seven times distilled. Infused with organic botanicals that ignites an ultra-smooth balance on the palate, with juniper in the background. R370 per bottle

www.facebook.com/HappyPeopleGin or www.shophappy-people.kyte.site

Miante Snacks Combo

Tasty on-the-go healthy combo! A power combo to boost your protein, dietary fibre, and amino acids. No preservatives or stabilizers added. Peanut butter, breakfast mix and Caricas nuts. R250 per combo

www.miantesnacks.africa

The Raw Berry Press

Dedicated to bringing you THE BERRY – packed with real vitamins, antioxidants, essential oils and nutrients. Pure cold pressed juice straight from the earth with no additives or heat. R29 for 100ml shot. www.therawberrypress.co.za

Pantry Products

Karoo lamb marinade

The sauce can be used as a marinade for all meats. It can also be used as an additional sauce on your table for chips or hotdogs. The product contains no dairy.

R125 per 750ml

www.metliefdewithlove.co.za

Honey So Fine

Honey Powder is South African honey, dehydrated into a fine powder. It is extremely versatile. It is used as a natural sweetener and incorporated into beauty and health products.

R74 per 250g l www.honeypowder.co.za

Rivva Hard Seltzer

Refreshing zero sugar, zero carb and naturally gluten-free vodka sodas with a splash of fun flavours. Perfect for any occasion! R97 per 4 pack.

www.rivvahardseltzer.co.za or enquire at your nearest bottle store.

Kupisa Lugu-Peri Sauce

Our biggest differentiator is a unique combination of raw organic herbs not found in any other sauce. Soon to become Africa’s biggest export.

R44.95 per 250ml

www.kupisa.co.za

Cooking safety tips to prevent burns

COOKING IS AN ENJOYABLE ACTIVITY THAT YIELDS DELICIOUS MEALS, BUT IT CAN ALSO BE RISKY. ONE OF THE MOST COMMON ACCIDENTS THAT OCCUR IN THE KITCHEN IS BURNS. BY FOLLOWING THESE SAFETY TIPS, YOU CAN REDUCE THE RISK OF BURNS AND STAY SAFE WHILE ENJOYING COOKING IN YOUR KITCHEN.

1. Dress appropriately for the kitchen

Wear tight-fitted sleeves, avoid excess jewellery, and keep long hair tied up! This can prevent accidental clothing fires.

2. Keep flammable materials away

Materials such as dish towels, paper towels, and oven mitts should be kept at a safe distance from the stove to prevent fires.

3. Use oven mitts or pot holders for handling hot pots and pans

Do not rely on handles being turned away from the stove, as they may still be hot to the touch.

4. Avoid overcrowding the stove

Cooking in batches with some space between the stove and the pots or pans can prevent spills or splatters.

5. Use splatter guards when cooking with hot liquids

They are an essential tool when frying or cooking food.

6. Keep children and pets away from the cooking area

Children and pets should not be allowed to play or run near the stove while cooking is underway.

7. Be careful when handling hot liquids

Use caution when pouring hot liquids to avoid burns.

8. Use a microwave-safe container and follow the suggested cooking times

Microwaves can also cause burns, especially when removing hot containers.

9. Have a wellequipped first aid kit in the kitchen

Stay prepared for emergencies by having a well-equipped first aid kit in the kitchen that includes burn ointment and sterile bandages.

Keeping you COVERED in the kitchen!

Whether a skilled cook or an adventurous amateur, cuts and nicks, or burns often happen in the kitchen.

GERMOLENE is recommended for cuts, scratches and abrasions, minor burns and scalds. It even soothes bites, stings and blisters.

GERMOLENE ointment has a protective antibacterial action, plus soothes pain and discomfort due to its analgesic action.

Make sure GERMOLENE ointment is part of your family rst-aid kit essentials, for the kitchen and beyond.

For external use only

S0 GERMOLENE Ointment. Ref. No.:G1847 (Act 101/1965).

Each 100 g contains anhydrous lanolin 38,716 g, maize starch 7,840 g, zinc oxide 7,840 g, methyl salicylate 2,960 g, phenol 1,184 g, octaphonium chloride 0,300 g, menthol 0,012 g. Trademarks are owned by or licensed to the Aspen Group of companies. © 2023 Aspen Group of companies or its licensor. All rights reserved. Marketed by Pharmacare Limited t/a Aspen Pharmacare Co. Reg. No.: 1898/000252/06. Healthcare Park, Woodlands Drive, Woodmead, 2191.

ZAR-OPS-07-23-00001 07/2023

light and refreshing on the palate Pinotage Rosé

MADE FROM 100% PINOTAGE GRAPES, HARVESTED EARLY WHILE TEMPERATURES ARE STILL RELATIVELY LOW, THE JUICE IS LEFT ON THE SKINS UNTIL OPTIMUM FLAVOURS AND COLOUR HAS BEEN OBTAINED. AN ELEGANT ROSÉ BURSTING WITH FLAVOURS OF FRESH STRAWBERRIES AND RIPE CHERRIES, BUT WITHOUT THE CLOYING SWEETNESS OF AN AVERAGE ROSÉ.

Ranking 97th on the list of grapes planted around the world, Pinotage is without a doubt South Africa’s national grape. A cross between Pinot Noir and Cinsaut (then known as Hermitage in SA), it was created in 1925 by Abraham Izak Perold, who was the first professor of viticulture at Stellenbosch University.

Tasting notes

Gentle aromatic notes of perfume and rose petals, redcurrants and crushed strawberries.

Sugar level

Most rosé wines are sweet and fruity and therefore have high sugar content. They are generally richer in carbohydrates and calories than red or dry white wines. For example, a glass of sweet rosé contains between 95 and 125 calories, and between 1.5 g and 5.5 g carbohydrates. Although Rosé’ is generally sweet, Lanzerac’s Pinotage Rosé has a more dry tone/ palette.

Serving suggestion

Rosé is enjoyed chilled since it has more white wine characteristics than red wine characteristics. However, since there is slightly more body in rosé wines, you can serve them between 12-14°C.

Food pairing

Enjoy a dry Pinotage rosé on lazy summer days with a refreshing fruit skewer, a salmon salad with strawberry vinaigrette or a twice-baked goat’s cheese soufflé.

Most people think about drinking rosé outdoors, served chilled on a hot summer’s day.

Top Pick

Lanzerac - Pinotage Rosé

Available online at www.lanzerac.co.za

10 Reduce acidity. Carrots reduce acidity in tomato sauce by adding a subtle sweetness. Peel a whole carrot and simmer with the sauce and remove before serving.

Quick and clever

kitchen hacks that will change your life...

1To keep bacon from curling while cooking, lay it flat on a cookie sheet. The edges may touch, but not overlap. Bake in the oven at 400˚C for crispy bacon (about 30 minutes), and for softer bacon about 20 minutes.

2 Add raw rice to the salt shaker to keep the salt free-flowing.

3 When grilling fish, the rule of thumb is to cook for 5 minutes on each side per 2.5cm of thickness. Before grilling, rub with oil to seal in

5 Soften butter quicker! The easiest way is to cut butter into cubes and let it sit on the counter for about 20 minutes. The smaller pieces will soften up faster than a whole stick.

6 Need an extra hand? Prevent bowls from slipping. Placing a damp dish towel under your mixing bowl will keep it from slipping and sliding on your countertop as you mix.

7 Chill wine super-fast! Find a tall pitcher about the height of your wine bottle. Immerse the bottle in ice water with a small handful of salt and turn every few minutes or so. Your wine will chill in 20 minutes (or less!).

8 Get golden brown airfryer food. Air fryers don’t always produce that golden hue we crave. You can fix that, though! All you need is a quick spritz of cooking spray before popping food in the airfryer.

11 Keep them fresh for longer. There is nothing worse than having to throw away wilted herbs the next day. Herbs like fresh parsley, and cilantro can be kept fresh by following these steps: Trim the stems and place them in a glass of water. Then place a plastic bag over the top and secure it with butcher’s string or a knot. Store in the fridge or countertop for up to two weeks.

12 Spice up your wine. Only one bottle of wine left, and you’re have a few friends over? Simply, pour wine over ice in a fancy glass and top it up with sparkling water or soda. Garnish with fruit and fresh greens like mint or rosemary.

4 To prevent pasta from boiling over, place a wooden spoon or fork across the top of the pot while the pasta is boiling.

9 Need more juice? Try this restaurant tip to get more juice out of your lemon. Microwave a lemon for 7-10 seconds. Then, roll the lemon back and forth under your palm on the counter. When you squeeze, you’ll get more juice from the lemon with way less effort.

Breakfast, the morning's nourishing ritual, fuels the body and mind for a promising start to the day ahead.

BACON & EGG BREAKFAST BOWL

The best trick for poached eggs!

Add a tablespoon vinegar to the pot of water which will help the egg whites to cook faster and allowing the egg to better stay together.

WHIPPED

COTTAGE CHEESE

BACON & EGG BREAKFAST BOWL WITH WHIPPED COTTAGE CHEESE

By Natasha Marais

INGREDIENTS

• ½ tablespoon butter

• ½ pack chopped mushrooms

• ½ pack streaky bacon, diced

• 10 baby plum tomatoes, halved

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• salt and black pepper

• 2 spring onions, chopped

• 10 wild rocket leaves

• 4 eggs

For the whipped cottage cheese

• 6 basil leaves

• 1 clove garlic

• 3 tablespoons cottage cheese

• 1 tablespoon milk

• pinch of salt

• black pepper

METHOD

1. Prepare the whipped cottage cheese by placing all the ingredients in a mini processor and blend until smooth. Set aside.

2. Fill a pot with water and place on high heat. While waiting for the water to come to a boil, carry on with the following steps.

3. Place a pan over high heat. Once hot, add the butter and mushrooms. Season with salt and black pepper and fry until golden brown. Remove and set aside.

4. Place the bacon in the pan and cook until crispy. Remove and

set aside. Do not discard the fat.

5. Fry the tomatoes in the bacon fat. Add garlic and onion powder and season with salt and pepper. Cook for a couple of minutes until charred. Remove and set aside.

6. Once the pot of water is boiling, add 2 to 3 tablespoons of vinegar, then crack an egg into a small bowl. Lower the bowl into the pot, gently sliding the egg into the hot water. Repeat with the rest of the eggs. Cook the eggs for 4 to 5 minutes, then remove with a large, slotted spoon. Place onto a paper towel to drain the water from the egg.

Now put it all together

1. Place a tablespoon of the cottage cheese into your bowl, then use a basting brush to spread and cover the bottom of the bowl.

2. Add the rocket leaves, then place the mushrooms, bacon and tomato on top of the rocket, finishing off with the poached eggs.

3. Season with salt and black pepper and garnish with spring onion.

Bacon contains some essential micronutrients, including potassium, which supports bone health, heart health, muscle strength and prevents high blood pressure. You can also find over 50% of the RDA of two essential minerals in bacon; selenium and phosphorus.

8 SEP - 28 OCT 2023

HERE ARE 8 PORK BITES RECIPES

Potatoes for breakfast?

Yes, potatoes are a great choice of starchy food and a good source of energy, fibre, B vitamins and potassium.

CULINARY • GIFTING • LIFESTYLE

TASTING MASTERCLASS

BREAKFAST POTATOES

By David Kinyanjui

Prep time: 10 minutes

Cook time: 20 minutes

Serves 3

INGREDIENTS

• 6 large potatoes, peeled & diced

• salt, black pepper, garlic powder & paprika

• sausages

• bacon

• vegetable oil

METHOD

1. Boil potatoes in a saucepan for 5 minutes.

2. Pour vegetable oil in a deep frying pan. Once hot, add potatoes and deep fry until golden. Once cooked, remove potatoes, and add them to a bowl. Season with spices.

3. Cook sausages and bacon separately and serve with potatoes.

Makes 4

CHIA BREAKFAST JARS

By Vickie De Beer & Kath Megaw

INGREDIENTS

• 250ml (1 cup) fresh strawberries or raspberries

• 45ml (3 tablespoons) desiccated coconut

• 45ml (3 tablespoons) chia seeds

• 1 teaspoon vanilla extract

• 1 tablespoon (15ml) xylitol

• 125ml (½ cup) cream

For serving

• Fresh berries

METHOD

1. Purée the strawberries or raspberries in a blender.

2. Combine the purée with the remaining ingredients.

3. Divide the mixture between four jars and place in the fridge to set for 1 hour.

4. Serve with fresh berries.

TOP TIP

These double up as a great dessert or treat.

You will need four 125ml glass jars.

NUTELLA CREPES

By David Kinyanjui

Prep time: 7 minutes

Cook time: 15 minutes

Serves 4

INGREDIENTS

• 1¼ cup all-purpose flour

• 2 tablespoons sugar

• pinch of salt

• 1 tablespoon melted unsalted butter

• 3 eggs

• 1 cup milk

• ¼ cup water

• Nutella

METHOD

1. In a bowl, add dry ingredients and whisk. Create a well, add eggs, butter, milk, and water gradually as you stir. Whisk until combined. The batter should be a light consistency.

2. Heat a non-stick pan over medium heat. Lightly coat with butter. Pour ¼ cup batter into the pan, swirling the pan until the batter evenly coats the bottom. Cook until the

crepe is golden in parts on the bottom and the edges start to lift off the pan, for about 1 minute. Flip the crepe. Cook the second side for about 30 seconds. Place crepe on a plate.

3. Repeat until the batter is finished. Once cooled, spread Nutella on the crepes, fold and enjoy. Serve with fruit of your choice.

STRAWBERRY & YOGURT PARFAIT

By David Kinyanjui

Prep time: 8 minutes

Serves 2

INGREDIENTS

• 250ml vanilla yogurt

• 1 cup granola

• ½ a punnet of strawberries, sliced

METHOD

1. Pour the yogurt into a glass.

2. Add some granola, then strawberries, some more yogurt, granola, and strawberries.

3. Drizzle honey and serve.

YOGURT GRANOLA BOWL

By David Kinyanjui

Prep time: 5 minutes

Serves 2

INGREDIENTS

• 500ml of yogurt (flavour of your choice)

• ½ punnet blueberries

• ½ punnet raspberries

• ½ cup granola

• 1 tangerine (peeled & cut)

METHOD

1. Add the yogurt to a bowl.

2. Add the raspberries, blueberries, granola, and tangerine.

3. Serve and enjoy

Makes 1 big jar

SUPER SEED & NUT MIX (GRANOLA)

HOME-MADE YOGHURT

I don’t want to call this just granola because I use this mix in so many ways in recipes that it’s far more than just a breakfast option. I use it ground up in Lucca’s favourite basic low-carb bread. I use it as a crunchy crust around chicken legs and meatballs for lunchboxes and sprinkle it over salads and pan-fried greens like asparagus and broccolini.

SUPER SEED & NUT MIX (GRANOLA)

By Vickie De Beer & Kath Megaw

INGREDIENTS

• 90g (⅔ cup) sesame seeds

• 90g (⅔ cup) flaxseeds

• 60g (scant ½ cup) pumpkin seeds

• 60g (scant ½ cup) sunflower seeds

• 120g (1 cup) chopped mixed nuts (raw, unsalted, no peanuts)

• 50g (1 cup) coconut flakes

• 2 teaspoons ground cinnamon

• 1 teaspoon salt

• 100ml (scant ½ cup) coconut oil

• 100ml (scant ½ cup) water

• 1 teaspoon honey

For serving

• Fresh berries

• Plain yoghurt

METHOD

1. Combine the seeds, nuts, coconut flakes, cinnamon and salt in a large bowl.

2. Add coconut oil, water and honey and mix together.

3. Allow to stand for 15 minutes.

4. Spread out on a baking tray.

5. Bake at 200°C for 10–20 minutes, until it turns golden.

6. Serve with fresh berries and a spoonful of yoghurt.

HOME-MADE YOGHURT

By Vickie De Beer & Kath Megaw

I am really struggling to find pure yoghurt without starches and thickeners, so I started making my own! At first, it was a bit of a mission, but it becomes easier

with practice. You use storebought yoghurt, in the beginning, to start up your own strand of yoghurt; after that, you use your own homemade yoghurt to keep making the next batch.

INGREDIENTS

• 2 litres (8 cups) of full-cream milk

• 125ml (½ cup) plain yoghurt with live cultures *

METHOD

1. You will need two 500ml or four 250ml sterilised jars with lids.

2. Pour the milk into a large, heavy-bottomed pot.

3. Heat on medium heat until it starts to bubble and form a skin.

4. Cool the milk down to 50°C, or until you can put your finger in it without scalding yourself.

5. Scoop 250ml (1 cup) of milk into a small bowl and gently swirl in the yoghurt.

6. Do not stir it in completely –there should still be yoghurt lumps.

7. Pour the milk and yoghurt mixture back into the pot and give it one stir.

8. Decant the yoghurt mixture into sterilised jars, close the lids and set the jars in the pot in which you warmed the milk.

9. Fill it to the rim with hot tap water.

10. Leave it in the sink or on a counter and allow the yoghurt to ferment for 18 hours.

11. Once done, keep the jars in the fridge, and remember to use 125ml of this yoghurt to make your next fresh batch.

*per 100g: energy 65 kcal, protein 3g, fat 4 g, carbs 5g, ratio 0.4:1, allergens: dairy

Meal planning prep for beginners &

By Richelle Cavanagh RD (SA)

CONSUMING NUTRITIOUS MEALS AND LIVING A HEALTHY LIFESTYLE IS WHAT MOST PEOPLE ASPIRE TO, HOWEVER, FOR SOME IT OFTEN FEELS UNATTAINABLE ESPECIALLY WHEN “MEAL PREPPING” IS RECOMMENDED AS A TOOL TO ACHIEVE HEALTHY EATING GOALS.

In the busyness of everyday lives, juggling school calendars, careers and household chores, the idea of trying to prepare tasty, wholesome meals on a daily basis can definitely be viewed as a daunting task. Meal prepping is often deemed as time consuming and hard work, but it doesn’t have to be.

Meal planning is associated with a decreased risk of obesity

The concept of meal prepping involves both planning and preparing what you are going to eat ahead of time. Research has revealed that meal planning is associated with a decreased risk of obesity, an increased intake of fruit and vegetables and a decreased intake of processed foods.1

It also increases the likelihood of enjoying regular meals together as a family, which is important when establishing healthy eating patterns for children.1

Although setting up the initial framework for meal planning and preparation may take a bit of time, once you have a structure or plan in place that works for you and your family, it will become easier and ultimately save you time and money. Whether your goal is general healthy eating, weight management or dietary intervention for management of a chronic disease condition, meal planning can assist you and your family

Steps for successful meal planning and prepping

Step 1: Create a grocery budget

For meal planning to be sustainable it is important to include food items that fit comfortably within your budget. Shopping for fruit and vegetables in season is one way to keep costs down. A dietitian can assist you with incorporating the healthiest food options based on your budget allocation.

Step 2: Diarize and commit to a time for meal planning

Diarize a regular time that you can commit to meal planning. Some may find it easier to plan meals on a weekly basis, others on a biweekly or even monthly basis. If planning meals for an entire week seems overwhelming, start with one or two meals, and then progress to planning breakfasts or lunches for the week. Once you are comfortable with the process you can expand the number of meals you plan each week.

with achieving your nutritional goals.1

It is important to note that although there are general healthy eating guidelines available, nutrition cannot be viewed as a “one size fits all” approach. If you have been diagnosed with a specific disease condition, it is vital to contact a registered dietitian who can assist you with determining your specific nutritional requirements and can help in tailoring a meal plan to meet your individual needs.

Step 3: Focus on balanced meals

It is important to understand the basics of general healthy eating. Your initial focus should be on compiling balanced meals, consisting of foods from the main food groups namely starch, protein, fat, dairy, fruit, and vegetables.

Step 4:Compile a basic draft

Decide which food items from the main food groups you would like to include. If you decide that you would like to incorporate fish into your diet three times a week, write down the word “fish” on your calendar, on the three days and mealtimes that suit you best.

Do this with your protein sources for each day, ensuring you have a nice variety, spread out over the week (the same concept can be applied for vegetarians making use of plant-based protein sources). Once you have allocated your protein choices move on to adding a complementary starch, preferably a wholegrain such as oats, barley, brown rice, wholewheat pasta, millet, or quinoa. Complete this process until you have a basic allocation of all food groups on your plan.

Step 5:Compile or research healthy recipes

By this stage you should have a basic framework on which to build. For example, if you have documented “chicken” three times, find a minimum of three healthy chicken recipes that can be allocated to those days, I would recommend collecting a few more to allow for recipe rotation, to ensure variety and avoid monotonous meals.

Spend time chatting to your family members to get ideas of the meal types they would like to include and start collecting recipes that incorporate the food choices you have allocated on your draft. Try keep recipes simple to avoid complex, time consuming preparation techniques.

Step 6:Compile a grocery list

Once you have collected all your recipes and have allocated them to the weekly meals, it is time to make a list of the ingredients you will need (remember to stick to your budget). It is important to keep stock of what you have available and make a note of items needing to be replaced (a calendar or grocery list kept on your fridge or inside your pantry cupboard may be useful for quick reference).

Step 7: Determine a shopping schedule

Decide on a shopping routine that suits you best. Some may prefer shopping monthly for staples, non-perishable items and protein sources that can be frozen, followed by smaller weekly purchases for fresh produce such as fruit, vegetables, and dairy. Others may prefer to purchase all items on a weekly basis.

Step 8: Determine a food preparation schedule

A common misconception regarding meal prepping is that all food items need to be prepared ahead of time, however, as with meal planning, preparation of meals needs to fit in with your individual routine; deciding what works best for your daily schedule is of the utmost importance.

For individuals who don’t have much time to cook during the week, batch cooking may prove beneficial whereby large portions, or a number of meals are prepared on one day of the week and frozen in batches, with steamed veggies or a quick side salad possibly being the only ingredients needing to be prepped prior to mealtimes. For this method a number of freezer safe containers that can be dated and labelled are required.

Others may prefer to just cook their protein and starch sources on one day, portion them out and freeze them for use over the course of a week or two. It is also important to be mindful of any possible leftovers that can be incorporated into your plan.

If your mornings are busy, you may find evening prep or “overnight” meals helpful. Popular examples include overnight oats, chia seed pudding and salads which can be easily stored in airtight containers or portable mason jars and can be prepped a night or two in advance. If you have a few spare minutes in the morning, meal prepping may include slicing fruit and vegetables or placing items into the slow cooker or prepping a quick salad for later in the day. For convenience, I usually recommend that frozen fruit and vegetables be kept in the freezer at all times as a “back up”. These items are nutritious and can be easily incorporated into a quick smoothie or added to a meal when preparation time is limited.

If you are organized and keep your pantry stocked with healthy staples, you can schedule meal planning and prepping around your routine, making it work for you. There is no need for expensive equipment, just start with one step at a time and before you know it, you will be well on your way to providing yourself and your family with wholesome stress-free meals daily.

By Lazy Makoti

Serves 2-4

Prep time: 10 minutes

METHOD

To make these smoothies, place the ingredients in a blender and blend to a smooth consistency.

MIXED-BERRY SMOOTHIE

INGREDIENTS

• 1 cup (250ml) blueberries

• 1 cup (250ml) strawberries

• ½ cup (125ml) raspberries

• 1 banana, cut into chunks

• 1 cup (250ml) plain yoghurt

• 1 cup (250ml) milk

GREEN SMOOTHIE

INGREDIENTS

• 1 frozen banana

• ½ cup (125ml) raw chopped spinach

• ½ cup (125ml) milk

• 1 cup (250ml) plain yoghurt

PEANUT-BUTTER SMOOTHIE INGREDIENTS

• 2 frozen bananas

• ½ cup (125ml) milk

• 1 cup (250ml) plain yoghurt

• 6 tablespoons (90ml) peanut butter

BROCCOLI

Broccoli is a nutrient -packed vegetable that can be eaten raw or cooked. Cooking may enhance the antioxidant activity of broccoli, but it may also reduce its content of certain heatsensitive nutrients, such as Vitamin C and sulforaphane.

Health benefits

• boosts immune health

• improves skin health

• reduces the risk of cancer

• reduces the risk of diabetes

What is the best way to eat broccoli?

• Raw or steamed for just two to three minutes.

You can steam broccoli stalks in the microwave quickly and easily. Serve with a little salt, vinegar, and olive oil. If you roast broccoli, it is crispier and richer in flavour than the ubiquitous steamed broccoli.

A ½ cup of broccoli contains:

• calories: 15g

• fat: 0g

• carbs: 3g

• protein: 1g

Broccoli is also rich in minerals like calcium, iron, phosphorous, potassium, zinc, thiamin, riboflavin, niacin, Vitamin: A, B6, B12, D, E and K

Salads

A vibrant medley of fresh ingredients, providing a refreshing and healthy way to invigorate the senses and nourish the body.

INTERESTING FACT

BUTTERNUT, BACON, FETA & ROCKET SALAD

By Makhiba Modupe

INGREDIENTS

• 3 handfuls rocket

• ½ cup tomato medley, cut in half

• ½ cup roasted butternut

• ½ cup diced bacon

• ¼ sliced red onion

• lemon peel slices

• 1 disk feta cheese

• olives

• olive oil

• salt & pepper to taste

METHOD

1. On a platter, layer all the ingredients, starting with the rocket at the bottom.

2. Drizzle olive oil and ground salt and pepper over the salad.

3. Serve cold

Butternut squash is chock-full of vitamin A, which keeps your immune system in fighting form and promotes healthy vision.

You never compromise on who you are, and that's the mark of your success. A

www.alvisdrift.co.za

Alvi’s Drift Cap Classique Wines

This easy-to-prepare salad is perfect for when you’re yelling, “Babies, I need 5 minutes of mommy time, please.” And since the recipe requires a glass of sparkling wine (Cap Classique), or champagne if you’re feeling flash, you may as well pour a glass for yourself…

PRAWN PASTA SALAD WITH A SPARKLING WINE DRESSING

By Mmule Setati

INGREDIENTS

• 300g dried penne pasta

• 1 tablespoon olive oil

• 1kg cooked shrimp or prawn meat

• 2 teaspoons smoked paprika

• fresh thyme

• 1 teaspoon dried Italian herbs

• ½ lemon

• 50g baby spinach, washed

• 5g sundried tomatoes

• 1 avocado, cubed

• parmesan shavings

• sparkling wine for the dressing

• ½ cup olive oil

• ¼ cup Brut MCC or sparkling wine

• 1 teaspoon dried sweet basil

• 1 teaspoon runny honey

METHOD

1. Cook the pasta in a large pot of salted, boiling water (follow the packet instructions) until al dente.

2. Meanwhile, make the salad

dressing by combining all the ingredients in a small jar and stirring.

3. Heat the olive oil in a large pan over a medium to high heat.

4. Add the shrimp or prawn meat, paprika, thyme and Italian herbs, then fry until the meat is pink on the outside.

5. When cooked, squeeze the juice of half a lemon over them.

6. To assemble the salad, arrange the baby spinach, sundried tomatoes and avocado on a serving platter. Top it off with the cooked prawns and parmesan shavings and drizzle over the dressing.

This

BROCCOLI SALAD WITH CARAMELISED ONIONS & BLUE CHEESE

By Heleen Meyer

Serves 6

INGREDIENTS

• 15ml (1 tablespoon) olive oil

• 3 onions, halved and thinly sliced

• 15ml (1 tablespoon) soft brown sugar

• 30ml (2 tablespoons) balsamic vinegar

• salt and pepper to taste

• 30ml (2 tablespoons) fresh thyme leaves

• 300g broccoli, cut into smaller florets

• 2-3 handfuls of baby spinach leaves or other mixed salad leaves of your choice

• 200g baby tomatoes, halved

• 100g blue cheese or 1-2 slices of feta cheese, coarsely crumbled

METHOD

1. Heat the olive oil over medium heat in a large frying pan and sauté the onions until completely soft. Add the sugar and vinegar and season to taste. Reduce the heat slightly and stir occasionally, while the onions caramelise without a lid for 10-

TOP TIP

Add a protein such as bacon, cooked chicken or strips of steak for a light meal.

15 minutes. Stir in the thyme. Spoon out and set aside to cool.

2. Meanwhile, place the broccoli in a shallow bowl and cover with boiling water. Allow to stand for 8-10 minutes or until just bright green but still crunchy. Drain and repeat the boiling water process if necessary.

3. Immerse the broccoli in cold

water to stop the cooking process and drain immediately. Gently shake off the extra water and pat broccoli dry with kitchen paper. (The broccoli can also be steamed for a few minutes or blanched in a saucepan, in very little water.)

4. Arrange all the salad ingredients on a serving platter and serve at room temperature as a side dish.

colourful salad with interesting textures and flavours is perfect for those who don’t get excited about a typical green salad. The slightly unusual combination of ingredients is an aromatic surprise and is always popular.

Photo by Adel Ferreira

5 Things We Never Do When Making Pasta

1. Use a small pot to boil the pasta.

2. Neglect to salt the water.

3. Forget to give the pasta a stir or two as it cooks.

4. Cook it past al dente.

5. Dump out all of the pasta water.

BILTONG PASTA SALAD

By Makhiba Modupe

INGREDIENTS

• 2 cups fusilli pasta screws

• ⅓ cup ‘robot’ peppers, chopped

• ¼ red onion, chopped

• ½ cup cheddar cheese, cubed

• ½ cup thinly sliced biltong

• ⅓ cup mayonnaise

• ¼ cup sweet chilli sauce

• 1 tablespoon mustard

• 2 teaspoons salt

• chives for garnish

METHOD

1. In a pot, boil water and salt. Add the pasta and let it cook until al dente.

2. Once soft, remove the pasta from the pot into a sieve or colander.

3. Pour cold water over the pasta and set aside until it has cooled down completely.

4. In a large salad bowl, add the pasta and all the other ingredients.

5. Mix everything together and place in the fridge to chill before serving.

6. Serve cold.

How do you remove water from cabbage?

Tossing a head of shredded cabbage with about one tablespoon of salt and letting it sit in a colander for an hour or two.

DRESSING

TANGY COLESLAW

By Mo In The Kitchen

INGREDIENTS

• 2 carrots, julienned

• 1 beetroot, julienned

• ¼ green cabbage, thinly sliced

• 1 small red cabbage, thinly sliced

For the dressing:

• 2-3 tablespoons French mayonnaise

• 1 teaspoon apple cider vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1 tablespoon fresh milk

• 1 teaspoon sriracha

• salt and pepper to taste

METHOD

1. In a large salad bowl, add all salad ingredients.

2. In a small bowl mix, all the dressing ingredients.

3. Mix the salad with the dressing.

POTATO SALAD

By Mo In The Kitchen

INGREDIENTS

• baby potatoes

• thinly sliced red onions

• 6 hard-boiled eggs, sliced

• 4 tablespoons unsalted butter

• salt and pepper

• 1 tablespoon crushed garlic

For the salad dressing

• 3 tablespoons mayonnaise

• 1 ripe avocado

• salt and pepper

• bunch of fresh coriander

• 1 teaspoon crushed garlic

METHOD

1. Peel, wash and place potatoes into a saucepan, add water to cover the potatoes, add ½ a teaspoon salt and boil until soft.

2. Set aside to cool.

3. Once the potatoes are cool, cut in half.

4. In a large pan, add unsalted

butter and melt. Add crushed garlic, then add potatoes and roast for about 5 minutes or until golden brown.

5. In a large bowl, add potatoes, sliced onions, sliced boiled eggs, onion, salt, and pepper. In a food processor, add a bunch of coriander leaves, garlic, mayonnaise, avocado, and olive oil and blend until smooth.

6. Add spoonsful of the salad dressing to the potato salad. Garnish with crimson leaves.

TOP TIP

Add the dressing when ready to serve to preserve freshness.the

This main dish salad is ideal for a casual weekend meal with some crusty bread on the side. It also makes a great packed lunch for work.

CORNED TONGUE AND CHICKPEA SALAD

CORNED TONGUE &CHICKPEA SALAD

By Chef Mbombi

Serves 4

Prep time: 5-10 minutes (with precooked tongue)

INGREDIENTS

• 2 cans (400g each) chickpeas

• 600g corned tongue, sliced

• 200g cherry tomatoes, halved

• ½ English cucumber, cubed

• 1 red onion, thinly sliced

• 1 cup fresh parsley, chopped

• salt and black pepper to taste

• 2 feta rounds, cubed

• 4 tablespoons extra-virgin olive oil

• 1-2 tablespoons lemon juice

METHOD

1. Drain the chickpeas, rinse under running water and drain again.

2. Combine the chickpeas, tongue, tomatoes, cucumber, onion and most of the parsley in a serving bowl. Season to taste and toss gently to mix.

3. Add the feta, drizzle with olive oil and lemon juice, and scatter over the reserved parsley. Serve immediately or cover and place in the fridge until required.

TOP TIPS:

Buy an uncooked corned tongue and follow the cooking instructions on the package. Leave to cool then slice thinly or cut into cubes. Any tongue not used for the salad can be used for sandwiches. Instead of tongue, you can use pastrami, spiced beef, frankfurters or bockwurst.

CARROT & BEAN SALAD WITH PEPPADEWS

By Chef Mbombi

Serves 4

Prep time: 10 minutes

Cooking time: 15 minutes

INGREDIENTS

• 3-4 medium carrots, cut into strips or julienned, see chef’s tip

• 2 cups (± 200g) green beans, halved lengthways

• 2 tablespoons olive oil

• 1 red onion, very thinly sliced

• 3 garlic cloves, crushed or finely chopped

• 1 tablespoon BBQ spice

• 1 can (400g) red kidney beans, drained and rinsed

• ½ cup peppadews, drained and roughly chopped

• ½ cup parsley or micro herbs, plus extra for garnish

METHOD

1. Place the carrots in a pot with water to cover. Bring to the boil for 10 minutes, then add the green beans and cook for a further 3 minutes. Drain and set aside to cool.

2. Heat the oil in a pan. Add the onion, garlic and BBQ spice and fry until golden and tender, about 4 minutes.

3. Combine the cooked carrots, beans and onion mixture in a serving bowl.

4. Add the kidney beans, peppadews and chopped parsley or micro herbs and toss lightly.

5. Chill in the fridge, and garnish with extra parsley or micro herbs before serving.

TOP TIPS:

‘Julienned’ means to cut carrots (or other vegetables) into thin strips, about 2-3mm thick and 3-5cm long. To save time, buy precut carrot

Vegan Products

Urban Nuts

Urban Nuts provide a wide range of products including nuts, dried fruits, health products as well as artisan caramelised products. Through a process of roasting, caramelising and coating a variety of locally sourced nuts in delicious flavours. R100-140

www.urban-nuts.co.za

Macadamia Cooking Oil

This multi-purpose, 100% cold-pressed macadamia nut oil has a high smoking point (210°C), making it a highly stable oil perfect for sweet or savoury, air-frying, deep frying, roasting, baking, braaiing, salad dressings, and drizzling. R139.95 per 750ml

www.niicefoods.com

Spekboom Chimichurri Herb Blend

A dry blend of herbs and Spekboom leaves. Just add water, olive oil and red wine vinegar for a spicy condiment to red meat, poultry, fish and vegetables. R89 each

www.thespekboomco.co.za

Lavender & Lime

Lavender & Lime’s Balsamic Syrup range will soon become a pantry staple in your home. These versatile products can be used on anything from roasts and salads to desserts. R45-65

www.lavlime.co.za

* Prices valid from

Vegan Products

Ubuntu Extra Virgin Olive Oil

Ubuntu Extra Virgin Olive Oil is South Africa’s first black-owned brand of Extra Virgin Olive Oil, currently available at Woolworths stores countrywide. R130 each

www.ubuntuevoo.com

The Cheff’s Pantry

The Cheff’s Pantry is filled with every musthave item for everyday cooking. A cornucopia of the best superfood options at prices so reasonable that everyone can afford to stock up on that dream pantry. The Cheff's 7 Deadly Spices, R343.85

www.thecheff.africa

To have your product listed contact Shireen Constable. shireen@mediaxpose.co.za

Ginger Love

Ginger Love is a wellness shot which helps with a range of ailments and promotes complete wellness. Affordable wellness with a shot a day! One bottle lasts a month with 33 shots in a bottle and a 6 month shelf life. We also supply a Ginger Love turmeric booster shot (45g), and range of Ginger Love sauce condiments (300ml).

www.gingerlove.co.za

Go GREEN & G GOLD this Spring

WIN A PROSECCO HAMPER!

PROSECCO SPRING PASTA RECIPE

NOW YOU CAN SIP AND COOK WITH YOUR PROSECCO DOC THIS SPRING. THIS PASTA DISH IS THE ULTIMATE TRENDY DISH TO SHOW OFF TO YOUR FRIENDS AND FAMILY: FRESH, FUN AND OH-SO-DELICIOUS!

COMPETITION:

WIN A BOTTEGA HAMPER WORTH R2000! Post a photo of your Prosecco Pasta dish and Bottega Prosecco, tag us on Instagram and Facebook @bottega_africa, and share. Winner to be announced 20 October 2023. T&C’s apply.

www.profumi.co.za

> 200g pasta (of your choice)

> 1 tbsp butter

> 2 shallots or small onions

(thinly sliced)

> 3 garlic cloves (diced)

> 150ml Bottega GOLD

Prosecco DOC

> 120ml heavy cream

> Juice of 1 lemon

Ingredients: serves four Method

> Seasoning and fresh chives

1. Bring a large pot of salted water to boil.

2. Add the butter to a large pan on low heat, then add in thinly sliced shallots and seasoning. Stir.

3. Pour over Prosecco and simmer on low heat for 5 minutes.

4. During this, cook the pasta according to its instructions. Before draining, reserve a cup of pasta water.

5. Stir in lemon juice (and Limoncino*) to shallot pan followed by the cream - bit by bit. Stir well in between seasoning.

6. Once pasta is al dente, add it to the sauce and toss with tongs. Add the pasta water, 50ml at a time, until you are happy.

7. Add in the chives.

8. Serve with optional lemon wedge and grated parmesan cheese!

Special dietary requirements

By Sandi van Zyl

WE ARE ALL UNIQUE INDIVIDUALS WHICH MAKES LIFE INTERESTING. HOWEVER, WHEN IT COMES TO NUTRITION, IT CAN ADD A DIMENSION OF COMPLEXITY. NO ONE SIZE FITS ALL AND AN INDIVIDUAL’S DIET NEEDS TO BE TAILORED FOR THEM BASED ON THEIR UNIQUE CIRCUMSTANCES.

For one person, it might be the fact that they have diabetes or high blood pressure and for another it might be an allergy to a specific food or ingredient or simply a preference for living a vegan life.

Whichever category you fall into, there is always some common ground when it comes to optimising your health and wellbeing.

The first common goal being that we should all aim to eat whole, minimally processed foods most of the time (the foods that don’t last a lifetime). The second being that we should all aim to eat a variety of foods every day, to get the best possible mix of vitamins, minerals and fibre.

If you’re diabetic…

If you’re someone living with diabetes, it is important that you watch your portions of carbohydrate and always aim to eat a balanced meal consisting of minimally processed carbs (whole-grains, starchy veg and fruit) together with some lean protein and healthy fat.

Soluble fibre, a type of fibre found in abundance in

Salt

If you have high blood pressure…

Someone with high blood pressure should watch their salt intake in addition to eating a healthy balanced diet, similar to the Mediterranean way of eating. If you add salt to your food whilst cooking, rather don’t add any at the table.

Also be aware that canned food and ready-made meals are typically very high in salt. Rather prepare most of your food yourself, where possible, and add flavour using herbs and spices. Remember to check labels for salt and/or sodium.

If you’re vegan or vegetarian…

For those who choose to follow a vegetarian or vegan lifestyle, the challenge is often getting in sufficient high-quality protein as not all plant based, protein rich foods contain the full complement of amino acids, the building blocks of proteins.

Combining legumes with wholegrains like quinoa and rice, for example, is a good way to ensure a balanced intake of essential amino acids (the ones your body can’t make itself). Soya milk is also a good protein rich substitute for regular cow’s milk if you’re vegan.

If you end up in a position where there seem to be more foods that you can’t eat versus foods you can eat or the information and advice you get seems conflicting, it would be worthwhile speaking to a dietician who can point you in the right direction and ensure that your diet is optimal for your unique set of circumstances.

About Sandi van Zyl

If you’re gluten or lactose intolerant…

Thankfully, nowadays, for someone who is gluten or lactose intolerant, there are many alternative options available, and the degree of intolerance is often linked to the quantity of food eaten.

Some good gluten-free alternatives to wheat and rye include rice, quinoa, buckwheat, maize and oats. Remember though that just because something is labelled ‘gluten-free’ or ‘lactosefree’, doesn’t mean that it is necessary a healthier option for someone who is able to tolerate gluten and/or lactose containing foods.

However, when someone is allergic to a specific food protein like gluten, consuming even the smallest amount of the food can have dire consequences and it becomes critically important to read labels and enquire about ingredients, before ordering from a menu. Thankfully, food labelling legislation ensures that most store-bought items are labelled to make identification of potential allergens easier.

Oats

Sandi is a qualified Dietitian with both private practice and corporate wellness experience. Sandi has a real passion when it comes to helping others achieve their health and wellness goals and believes strongly that everyone is individual when it comes to their dietary requirements. Whether it’s healthy eating for you and your family; weight management; sport-specific nutrition; gut health or managing a specific chronic condition, Sandi is committed to assisting you reach your personal health and wellness goals. info@sandivanzul.com l www.sandivanzyl.com

Main meals

Substantial and satisfying, forming the heart of any dining experience, bringing together diverse ingredients to create a harmonious and fulfilling culinary journey.

BASIL!

it is used to flavor foods such as vegetables, poultry, and fish. It is famous for use in Italian dishes such as pesto. Basil is commonly preserved in vinegar or olive oil and adds a delightful flavor to both for salad dressings.

PERFECT BASIL PESTO PASTA

By Pesto Princess

INGREDIENTS

• 2 to 3 teaspoons salt (we love Oryx Desert Salt)

• 130g jar of Pesto Princess basil pesto

• 30ml extra virgin olive oil

• 400g linguine or tagliatelle

• fresh basil, to serve

• Parmesan, to serve

METHOD

1. Bring a large pot of water to boil, with two to three teaspoons of salt.

2. Meanwhile, empty the contents of a 130g jar of Pesto Princess basil pesto into a bowl.

3. Scoop 30-40ml of boiling pasta water from the pot and add it to the now empty pesto jar. Put the lid on and give it a good shake so that none of that delicious pesto flavour is wasted. Add this water to the pesto in the bowl.

4. Add 30ml extra virgin olive oil to the pesto mixture and give it all a good stir. Vegetable oil is fine too if that’s what you have on hand.

5. You’ll notice the colour turns radiant green and the pecorino cheese melts into a looser, pourable mixture that is now double the original amount from the jar. The smell of basil is heavenly!

6. Add your pasta to the pot. Choose a flat shape pasta like linguine or tagliatelle and cook until al dente.

7. Drain the pasta, reserving a little of the pasta water on the side.

8. Return the cooked, drained pasta to the pot over a gentle heat to keep things nice and hot.

9. Pour over the diluted pesto and season well with salt and pepper.

10. Give everything a good mix and, if needed, add some more of the pasta water and extra olive oil to coat the pasta evenly.

11. Serve in warmed pasta bowls with a garnish of fresh basil leaves and plenty of shaved Parmesan.

Serves 4 - 6

SPATCHCOCK CHICKEN WITH FETA, HERBS & SUNDRIED TOMATOES

By Heleen Meyer

INGREDIENTS

• 1.5kg whole chicken

• 60ml (¼ cup) olive oil

• juice and finely grated rind of 1 lemon

• 45ml (3 tablespoons) coarsely chopped fresh basil or origanum

• 15ml (1 tablespoon) fresh thyme leaves

• 15ml (1 tablespoon) coarsely chopped fresh Italian parsley

• salt and pepper to taste

• 2 slices feta, crumbled (soft Danish-style feta is ideal)

• 8 marinated, sun-dried tomatoes, chopped

• lemon wedges for serving

METHOD

1. Preheat oven to 180°C. Place chicken with breast side facing down on a chopping board. Cut through the backbone with a sharp pair of kitchen scissors, starting at the bottom of the cavity (pope’s nose) and cutting all the way to the neck. Cut off the pope’s nose if preferred.

2. Turn chicken over and open up the two halves. Press the breastbone down with the palm of your hand towards the chopping board, to flatten the carcass. Don’t be alarmed if the breastbone cracks – this ensures a flatter chicken for the best results.

3. Mix oil, lemon juice and rind and herbs together. Season to taste.

4. Mix half of the oil mixture with feta and sundried tomatoes to form a thick paste.

5. Place chicken, skin facing up, on a large baking tray. Carefully loosen skin from the neck and spread half of the feta mixture

Look out for her YouTube channel (Heleen Meyer Food) to watch her series of Afrikaans videos, called Eet. Kook. Leef. Beter!

under the skin, evenly over the breasts. Continue loosening the skin as you spread the mixture but take care not to tear the skin.

6. Loosen the skin between the thighs and drumsticks, working from the outside, furthest from the breast. Spread remaining mixture under the skin, on each side.

7. Pour remaining oil-herb mixture over the whole

chicken and season to taste.

8. Roast for 40-45 minutes or until golden brown and cooked. To test if the chicken is cooked, prick the thickest part of the thigh with a sharp knife. The juices should run clear and not have a hint of pink. Roast for another few minutes if necessary.

9. Serve with lemon wedges, a large green salad or any side dishes of your choice.

Photo by Adel Ferreira

MEDITERRANEAN ONEPOT CHICKEN & RICE

By Mmule Setati

INGREDIENTS

• 4 chicken breast fillets, cubed

• 2 teaspoons garlic powder

• 2 teaspoons smoked paprika

• 2 teaspoons dried coriander leaves

• salt and pepper to taste

• 2 teaspoons olive oil

• 2 cups uncooked basmati rice

• 1 × 400g can chopped tomatoes

• 2 tablespoons tomato paste

• 2 teaspoons dried oregano

• 1 teaspoon sugar

• 1 teaspoon smoked chilli flakes (optional)

• 400ml chicken stock

• 2 cups baby spinach

• 150g cherry tomatoes, halved

• 100g sundried tomatoes, chopped

METHOD

1. Season the cubed chicken with garlic powder, smoked paprika, coriander leaves, and salt and pepper to taste.

2. Heat the olive oil in a large pan over medium heat. Add the chicken and cook, stirring, until browned all over.

3. Add the rice to the chicken and stir in. Continue cooking over a medium heat for 5 minutes, stirring all the while to prevent the rice from sticking to the pan.

4. Add the chopped tomatoes, tomato paste, oregano, sugar, and chilli flakes (if using), and cook for 2 minutes.

5. Pour in the chicken stock, cover the pan and continue cooking until the rice is done (10-15 minutes).

6. Add the spinach, cherry tomatoes and sundried tomatoes and cook for a further 5 minutes until all the liquid is absorbed. Serve hot.

Serves 4

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Photographer: Ben Bergh

SEAFOOD PAELLA

By Najeebah Toyab

INGREDIENTS

• 300g prawns

• 200g mussels

• 50g unsalted butter

• 1 onion

• pinch Saffron

• 3 cups chicken broth

• 2 cups risotto rice

• 4 red chillies, slit

• 1 tin tomatoes

• 4 cloves garlic

• ¼ cup lemon juice

• 1 teaspoon cayenne pepper

• 1½ teaspoons smoked paprika

• 1 teaspoon fish spice

• ½ teaspoon garlic herb

• 3 bay leaves

• salt and pepper, to taste

METHOD

1. In a medium sized pan, add onion and bay leaves and fry

until translucent.

2. Add the garlic and chillies and cook until fragrant.

3. Add the tinned tomatoes followed by all the spices mentioned above and let this cook for about 4 minutes on medium low heat.

4. Add the risotto and stir to combine, followed by butter and saffron .

5. Close lid and let this cook until the water is evaporated.

6. Once the rice is almost cooked through, add the rest of the stock to the rice and season the prawns with some salt and pepper.

7. Add the prawns and mussels to the rice, followed by lemon juice and mix to combine.

8. Finish off with the peas then close lid and let this cook for a few more minutes until the prawns are done.

9. Garnish with parsley and lemon wedges and serve immediately!

10. Enjoy!

BUTTERY ROASTED CHICKEN

By Najeebah Toyab

INGREDIENTS

• 1 x free range chicken

• 700g baby potatoes

• 2 medium red onions

• ½ cup butter

• 10 garlic cloves

• oil

• sea-salt, to taste

• black pepper, to taste

• 1 teaspoon dried thyme

• ½ teaspoon dried tarragon

• ½ teaspoon onion powder

• 1½ teaspoons smoked chilli seasoning

• ½ teaspoon chicken spice

• ½ teaspoon powdered garlic

• 3 sprigs rosemary

METHOD

1. Preheat oven to 170˚C.

2. In a small bowl, combine all your herbs and spices and softened butter.

3. Chop up 2 garlic cloves and add to the butter, mix well.

4. Create pocket holes by gently separating the skin from the flesh of the chicken.

5. Fill up the pockets with the herby butter and rub the chicken with some of the leftover butter, ensuring that every part of your chicken is covered in that buttery goodness.

6. Drizzle some olive oil and season with salt and pepper, turn the chicken over and repeat step on the other side.

7. Cut up your onions into big chunks and lay them in your roasting pan.

8. Spread your baby potatoes and garlic cloves as well as your fresh rosemary.

9. Place your chicken on-top the veggies and gently tuck in the wings.

10. Stuff the chicken cavity with the remaining butter.

11. Roast your chicken for 1 hour 45 minutes at 170˚C.

12. After the first hour make sure to turn your chicken over to cook on the other side and get some colour on it.

13. Serve this with a salad and enjoy!

PAIR

LAMB RIB PASTA

PAIR WITH

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LAMB RIB PASTA

By Natasha Marais

INGREDIENTS

• 1 kg lamb rib

• 1 onion, diced

• 4 cloves garlic, pressed

• 1 habanero chilli, finely chopped

• 1 green chilli, finely chopped

• 20g oregano, finely chopped

• 6 sprigs thyme, finely chopped

• 2 tablespoons tomato paste

• 3 tablespoons white balsamic vinegar

• 2 tins tomatoes

• 2 tablespoons brown sugar

• 3 bay leaves

• salt & black pepper

• 1 pack linguine pasta

To serve

• Parmigiano Reggiano

• fresh basil leaves

METHOD

1. Cut the meat into riblets.

2. Over high heat, in a little olive oil, fry the meat until brown on all sides (do in two batches). Season with salt and pepper, then once brown, remove and set aside.

3. Turn the heat down to medium, add the onion and cook for a couple of minutes until soft.

4. Add the garlic, chillies and herbs. Cook for a minute before adding the tomato paste. Cook for another minute then add the balsamic vinegar. Cook for another minute then add the tomatoes, sugar and bay leaves. Season with freshly ground salt and black pepper and bring to a simmer.

5. Add the meat to the tomato sauce, turn heat down to low and cook for an hour and a half.

6. Remove the bones. They should just pull away from the meat very easily now.

7. Cook linguine according to package instructions. When done, serve immediately with the meaty sauce. Add some freshly grated Parmigiano and fresh basil leaves.

STICKY CHICKEN DRUMSTICKS

By Portia Mashaba

INGREDIENTS

• 8 drumsticks

• 1 teaspoon salt and black pepper

• 1 tablespoon chicken spice

• 1 teaspoon mixed herbs

• 1 tablespoon oil

• ½ teaspoon of peri-peri

For the sauce

• 1 teaspoon crushed garlic

• 1 tablespoon butter

• 2 tablespoons honey

• 1 teaspoon sugar

• 2 tablespoon fresh orange juice

• 2 tablespoons Worcestershire sauce

• ⅓ cup of BBQ sauce (eg. Jimmy’s Steakhouse Sauce)

METHOD

1. Rinse the chicken drumsticks

and pat dry with a paper towel.

2. Place the drumsticks In a bowl, add the spices and drizzle on the oil.

3. Mix well and layer in a greased oven baking pan.

4. Oven bake at 190﮿C for 30 minutes, turning or flipping the drumsticks in between.

5. Once the drumsticks are well cooked, prepare the sauce by heating a non-stick pan with butter. Add garlic, honey, sugar, orange juice, Worcestershire sauce and BBQ sauce. Simmer for 3-5 minutes before adding the drumsticks.

6. Coat or dip the drumsticks in the sauce thoroughly and layer back in the baking pan.

7. Return them to the oven and grill for about 8 minutes.

8. Remove drumsticks from the oven and brush with the sauce, return to oven for a further 2 minutes.

9. Serve with a starch, salad or veggies of your choice.

10. Enjoy.

CREAMY HAM, CHEESE & EGG PASTA

Serves 4 (for less than R100)

Preparation time: 10 minutes

Cooking time: 10 minutes

INGREDIENTS

• ½ a 500 g packet spaghetti (for a healthier option: wholewheat spaghetti)

• olive oil, for frying

• 1 onion, finely chopped

• 3 garlic cloves, crushed

• salt and pepper

• 125ml (½ cup) chicken stock

• 2 Nulaid eggs, beaten

• 150g block cheddar cheese, finely grated

• 200g ham, cubed

• parsley, for garnish (optional)

METHOD

1. Cook spaghetti according to packet instructions.

2. Meanwhile, heat a splash of oil in a large frying pan on medium high and fry the onions for about 5 minutes or until golden.

3. Add garlic and fry for 1 minute. Season with salt and pepper.

4. Add the stock and bring to a boil.

5. Drain the spaghetti and immediately add to the pan with the onions. Stir through the eggs, 375ml (1½ cups) of the cheese and ham until just heated through. Don’t overcook.

6. Serve sprinkled with the remaining cheese and parsley, if using.

7. 0ptional: Poach 4 egg yolks in simmering water for 30 seconds. Season with salt and pepper. Serve on each plate of pasta for added richness.

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For more recipes visit www.sapoultry.co.za

Eggs on a budget

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So, if you’re looking for affordable protein-based meals that won’t break the bank, think eggs… and think beyond breakfast! Not only is this recipe delicious, it’s also super easy and quick to prepare!

FRESH

EGGS NOURISH THE BODY AND MIND

Why is my homemade pastry falling apart

Under mixing, using too much fat, or too little liquid does not allow the ingredients to bind together and virtually no gluten is formed, providing no structure.

CHICKEN CURRY PIE

By Nhlamulo Nthani

INGREDIENTS

• 1 puff pastry roll

• 1 tablespoon curry paste

• 1 teaspoon dry thyme

• 1 teaspoon basil

• 1 teaspoon curry powder

• 1 teaspoon garam masala

• 1 teaspoon paprika

• 4-6 chicken breasts

• 1 chopped onion

• 2 chopped garlic cloves

• 3 grated tomatoes or 1 can of diced tomatoes

• 3-4 chopped potatoes

• 2 bay leaves

• tablespoon brown sugar

• 1¼ cup of hot water

• 1 chicken stock cube

• 3 tablespoons plain yoghurt

• fresh basil

METHOD

1. Cut the chicken breasts into bite sizes and season them with salt, pepper and Cajun spices.

2. In a hot pan, brown the chicken bites on both sides for 2-3 minutes and then set them aside.

3. In a large pot on medium low heat, add a little cooking oil and add the onions and garlic.

4. Sauté for about 2 minutes or until the onions are transparent.

5. Add the spices and herbs and sauté an additional 2 minutes or until the spices and herbs are fragrant. (You can use any spices you want).

6. Add tomato paste and curry paste, stir and allow the spices and herbs to bloom.

7. Add the potatoes and continue stirring.

8. Add the tomatoes.

9. Add the sugar. (The sugar will balance the acidity of the tomatoes).

10. Add the stock cube.

11. Add the water.

12. Cover and cook for 20 minutes on medium low heat.

13. After 20 minutes, add the chicken along with the yoghurt and a handful of finely chopped basil.

14. Combine together and cook for an additional 5 minutes. The aromas should be insane at this point!

15. Taste and season with salt and pepper.

16. Transfer the curry into a casserole dish.

17. Cut the puff pastry into strips. (Take the pastry out of the freezer and allow it to thaw before using it. Alternatively, you can leave it overnight in the fridge.

18. Line the pastry strips diagonally; start with the first layer which will be diagonal to the right then the second layer which will be diagonal going to the left.

19. Brush the pastry with some egg wash.

20. Place into a preheated oven of 180﮿C and bake for 15-20 minutes or until the puff pastry is golden brown.

21. Serve while hot! I served mine with a simple green salad.

CREAMY CHICKEN LIVERS

By Natasha Marais

INGREDIENTS

• chicken livers

• 1 teaspoon dry thyme

• 1 teaspoon oregano

• 1 teaspoon paprika

• 1 teaspoon curry powder

• 1 tablespoon tomato paste

• 1 chopped onion

• 1 chopped garlic clove

• 250ml fresh cream

• fresh coriander

• ciabatta bread to serve

30-45 minutes to get rid of the metallic taste.

2. In a hot pan, brown the chicken livers on both sides and then set them aside.

3. Reduce the stove to medium low heat and add the onion and garlic.

4. Sauté for about two minutes or until the onions are transparent.

5. Add the spices and herbs and sauté an additional 2 minutes or until the spices and herbs are fragrant. (You can use any spices you want).

6. Add the tomato paste, stir and allow everything to cook for about 2-3 minutes.

7. Add the fresh cream, combine everything together and allow the sauce to simmer for 5 minutes.

8. Add the livers back to the pan and some finely chopped coriander. Combine everything together. Season with salt and pepper.

9. Cook for 3-5 minutes. (Livers do not take long to cook, be careful not to overcook them).

10. Serve. I served mine with toasted ciabatta. These also go well with rice or pap.

PAIR WITH

Mash TOP TIP

Do not cover the pork belly once it is cooked or else the pork rind will become soft.

CRISPY PORK BELLY

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CRISPY PORK BELLY & MASH

By Meals by Melo

INGREDIENTS

• pork belly

• salt

• pepper

• biltong spice

• 3 large potatoes, peeled and cubed

• 20ml butter

• eyeball of cream

METHOD

1. Score the pork belly with a sharp knife.

2. Spice with salt, pepper, and biltong spice.

3. Place in the oven at 185˚C for 30 minutes, but keep an eye on the belly until it’s well cooked.

4. Remove the pork belly and let it rest for 10 minutes. Do not cover it because the skin will become soft.

For the mashed potatoes

1. In a saucepan, add potatoes and cold water and add salt.

2. Let the potatoes boil until they are soft when you prick them with a fork.

3. Strain the water, return the pan to the stovetop to evaporate the remaining water (be careful not to burn the potatoes).

4. Remove once the excess water has evaporated, add butter, and mash the potatoes.

5. Add cream and mash again until soft with no lumps.

6. Season if there’s a need and enjoy.

Pork belly contains several essential vitamins that contribute to overall health. It is particularly rich in B vitamins, including thiamine (B1), riboflavin (B2), niacin (B3), vitamin B6, and vitamin B12.

PERI-PERI CHICKEN HEARTS

CURRIED SAMP & BEANS

CURRIED SAMP & BEANS

By Makhiba Modupe

INGREDIENTS

• 2 cups samp

• 1 can red kidney beans

• 2 tablespoons curry paste

• 2 tablespoons butter

• 1 packet chicken soup

• ½ teaspoon turmeric

• 6-8 cups boiling water

• 1 teaspoon salt

• 1 tablespoon dried parsley

METHOD

1. Wash and rinse the samp with cold water twice.

2. Place the samp in a pot, add 3 cups boiling water, salt, and turmeric and 1 tablespoon butter. Cover and leave on medium heat to cook for 1 hour.

3. Check and stir the samp occasionally to avoid it sticking to the bottom of the pot, adding more boiling water (a cup at a time) if needed.

4. After an hour, check the samp which should now be soft.

5. Add the curry paste, chicken soup and 1 cup of boiling water. Cover and leave to cook for an extra 30 to 45 minutes.

6. Once the soup in the samp has thickened, add the can of beans, dried parsley and the last tablespoon of butter. Stir until well combined.

7. Switch off the heat, cover your pot and leave the pot on the stove until you are ready to serve your samp.

8. Serve warm.

All I Want for Christmas!

All I Want for Christmas!

All I Want for Christmas!

Handmade Artisanal Candy and Confectionery

Handmade Artisanal Candy and Confectionery

Handmade Artisanal Candy and Confectionery

PERI-PERI CHICKEN HEARTS

By Makhiba Modupe

INGREDIENTS

• 250g chicken hearts

• 4 garlic cloves, roughly chopped

• 3 tablespoons braai spice

• 1 pinch ground black pepper

• 2 fresh red chillis, chopped

• ½ cup BBQ sauce

• 1 cup creamy peri-peri sauce

• ¼ cup hot water

METHOD

1. Heat oil in a pot on medium heat. Add the chicken hearts, braai spice, black pepper and chicken.

2. Fry for 5 minutes and cover for 10 minutes.

3. After 10 minutes, add the garlic and the BBQ sauce, and the peri-peri sauce. Stir and cover for 5 minutes. The sauce will thicken. Add ¼ cup hot water, stir and switch off the heat.

4. Serve warm.

CACIO E PEPE

By Ruhana Ebrahim

INGREDIENTS

• 1 tablespoon whole black peppercorns

• 250g spaghetti

• 1¼ cups grated Parmesan cheese or Pecorino Romano

METHOD

1. Coarsely grind the

peppercorns.

2. Bring 2 litres of water to a boil in a deep pot.

3. Boil spaghetti for less than 2 minutes in salted water as instructed on packaging.

4. While the pasta is boiling, lightly dry toast the crushed peppercorns.

5. Remove half of the pepper and leave aside.

6. Add ¼ cup starchy pasta water to the other half in the pan and allow to simmer for 2 minutes on low heat.

7. Add the cheese, then add another ½ cup of pasta water and mix together with a silicone spatula to form a queso-like sauce.

8. Add the pasta to the pan and mix altogether, heating through.

9. Sprinkle over remaining black pepper.

10. Garnish with additional Parmesan and enjoy whilst hot.

CALAMARI WRAP TOP TIP

Whole fresh or frozen squid is preferable to frozen rings. Do not use any form of tenderizingproduct.

INTERESTING FACT

Calamari is a great source of omega-3 fatty acids. These fatty acids are important to your heart’s health as well as your immune system’s health.

CALAMARI WRAP

By Natasha Marais

INGREDIENTS

For the samp

• 500g squid (3 x large), cleaned and turned inside out

• ½ cup flour

• 2 heaped tablespoons Weber Karoo Chop Spice

• 1 litre sunflower oil

• salt flakes

To serve

• wraps

• lettuce

• tomato

• onion

• avocado

METHOD

1. Prepare the green sauce by placing all ingredients into a blender and blending until smooth. Set aside.

2. Once the squid has been cleaned, slice into 1-1.5cm rings. Beat the rings with the rough end of a meat tenderizer mallet until flat (but not broken).

3. Sprinkle with Weber Karoo Chop Spice directly onto the squid and mix by hand to incorporate.

4. Cover squid in flour and ensure all parts are covered. Shake off excess flour before adding to oil.

5. In a heavy based pot or pan, heat the oil to very hot. Add the squid to the oil and cook for approximately 1 minute per side, until lightly golden. Fry in small batches. Do not overcrowd the pan.

6. Remove from oil and place on kitchen towel. Season with salt flakes.

7. Build a wrap with lettuce, tomato, onion, avocado, the fried calamari and some green sauce.

TOP TIP

No one wants salty bread, rather more sugar than salt. Also sugar acts as a catalyst for the bread to rise (helps it rise quickly)

MANGWINYA (FAT CAKES/ VETKOEK)

By Pearl S

Prep time: 1 hour

IS TRADITIONALLY SERVED WITH MINCE CURRY

Cooking time: 40 minutes

Serves 4+

INGREDIENTS

• 1kg cake flour

• 1 packet yeast (10g)

• ½ tablespoon salt

• ½ cup sugar

• 3 cups warm water

• enough oil for deep frying

METHOD

1. Mix all your dry ingredients, flour, salt, sugar and yeast.

2. Add warm water slowly, making sure the mixture is not too wet (if you leave the

mixture too wet it will soak up a lot of oil when frying; if you make it too hard you might end up with a raw centre and hard outer part, so the trick is to make sure it is just in the middle, not too wet and not too hard.) Mix well with your hands or spoon.

3. Put aside for 30 minutes. Then work the dough again and set aside for another 30 minutes to rise (or you can leave the dough for 1 hour).

4. Heat the oil. Start dropping the dough in the oil. You may drop a little dough to test first.

5. You can use 2 spoons to drop the dough in the oil, but I use my hands. Do not overfill the pot. Once done, cover with a lid and cook, checking now and then to turn the fat cakes and making sure they don’t burn.

6. Fry until golden brown.

VETKOEK

BASIL

Health benefits

• Some studies suggest that adding basil to your diet may help reduce high blood sugar levels and help lessen the long-term effects of high blood sugar.

• Helps prevent heart disease.

• Helps reduce inflammation.

EASY BASIL PESTO RECIPE INGREDIENTS

• 2 cups fresh basil leaves

• 1 clove garlic

• ¼ cup pine nuts or walnuts, lightly toasted

• ½ cup olive oil, plus more for storing

• ½ cup finely grated pecorino or parmesan cheese

• Kosher salt and freshly ground black pepper, to taste

METHOD

1. Add garlic, nuts, and fresh basil to a food processor then drizzle in olive oil until you have a sauce.

2. Once removed from the processor, add the salt, ground black pepper and finely grated cheese and mix well.

3. Use immediately or store for later.

Basil is a tender herb and is used in cuisines worldwide. In Western cuisine, the generic term “basil” refers to the variety also known as sweet basil or Genovese basil. Basil is native to tropical regions, from Central Africa to Southeast Asia.

How to use basil

• blend into sauces topping for pizza

• use in pastas

• add to salads

• as garnish for meals

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Herbs for a flavourful summer and beautiful garden

AS THE DAYS STRETCH INTO THE EVENING, PAINTING THE SKY WITH STARS AND STREAKS OF GOLD AND RED, THERE’S NOTHING QUITE LIKE ENJOYING THE COMPANY OF GOOD FRIENDS ON A VERANDA ADORNED WITH VIBRANT FLOWERS AND THRIVING PLANTS. Mint

Thyme

Imagine the delightful aroma of thyme and rosemary wafting through the window, adding an extra layer of charm to your gatherings. Let’s take a closer look at some of the choicest herbs to grace your space this summer and how to create a living tapestry of herbs that not only tantalize your taste buds but also enhance your garden’s beauty.

Elevating your veranda with herbs and planters

Transforming your veranda into a living oasis involves a creative blend of planters, pots, and an assortment of herbs. Picture this: copper planters, each cradling a different herb, artfully mounted on a simple wooden base and arranged against a vertical wall.

Recycling takes a stylish twist as you repurpose old plastic bottles into unique planters, perfect for a spot of vertical gardening. Wooden planters, on the other hand, cater to herbs like rosemary and lavender, allowing them to flourish into lush bushes. Ever tried a potato planter? These nifty pots expose the roots with a twist, simplifying your harvest. And who can resist the visual depth of a multilevel ensemble of pots and plants on a veranda?

Bringing life to your green sanctuary

Once your arrangement of pots and planters is set, it’s time to infuse life into your haven. Herbs are the ideal candidates – they fend off pests, require minimal fuss, and offer essential flavours to elevate your culinary creations.

Bountiful basil

Basil takes centre stage, playing a foundational role in various dishes, from vibrant pesto’s to delectable pastas and pizzas. Cultivating basil indoors is a joy with the right conditions. Optimal growth calls for well-draining, nutrient-rich soil, maintaining a pH level of 6.0 to 7.5. Keep the soil slightly moist but well-drained to prevent dreaded root rot. Sunlight is key; provide around 6 hours of natural light daily, or supplement with a fluorescent light for about 10 hours.

Radiant rocket

Enter rocket, a herb with a peppery punch that adds a delightful twist to salads and sandwiches. Much like basil, rocket thrives in moist yet well-draining soil.

Vigilance is essential, as rocket tends to be an enthusiastic grower. Ensure timely harvests as it outgrows its pot. Choose for a pot around 20cm deep and 15cm in diameter for a single plant. While rocket appreciates sunlight, it’s wise to shield it from the intense afternoon rays.

The allure of thyme

Thyme, with its compact dark leaves, boasts robust flavour that belies its small stature. Indoor growth is achievable with gentle sunlight for around 6 hours a day.

Similar to its herbal companions, thyme craves welldrained soil. A blend of potting mix, perlite, or sand provides the ideal texture. Harvesting is a breeze – snip sprigs once there’s sufficient foliage, and let the aroma fill your culinary adventures.

Savouring soulful sage

Sage, a true multitasker, imparts its unique charm across a multitude of dishes. Optimal growth demands well-draining soil and ample direct sunlight, favouring sandy or loamy soils with a pH range of 6.0 to 7.5.

Exercise restraint with fertilizers to preserve the exquisite flavour. To prevent woody growth after several years, prune back the stems to rejuvenate the plant.

Pleasing parsley

Parsley, a unifying force in dishes, parallels the role of salt in a distinctive way, harmonizing flavours. Whether it’s a vegetable omelette or a succulent grilled steak with chimichurri sauce, parsley is the secret ingredient.

A biennial wonder, parsley offers flavoursome leaves in its prime, transitioning to seeding in its second year. And did you know, during this phase, its taproot exudes an aromatic richness beyond the leaves? Embrace its versatility by cultivating in well-composted, moist soil with a penchant for either full or partial sun.

Embracing the blossom of spring

As spring unfurls its resplendent beauty, the garden becomes a realm of growth, abundance, and jubilation. It’s a season ripe for entertaining, indulging in flavourful feasts and refreshing elixirs to quench the day’s heat.

Envision a symphony of laughter in the company of dear friends, all while nature’s vibrant hues spill onto your veranda from the enchanting garden beyond. This is the promise of spring, a promise fulfilled in every bloom and herb that graces your space.

Cultivating the essence of herbs

Beyond their culinary, cosmetic, and medicinal allure, herbs stand as versatile entities that intertwine with the very fabric of your landscape.

Formal herb gardens, pathways dissected by fragrant beds, offer a practical haven for these botanical treasures. Herbs harmonise seamlessly with vegetables, fostering robust growth and deterring unwanted pests.

Fragrant low growers create charming edges, while taller herbs play guardians to the verdant kingdom behind. Even the elegance of a rose garden finds greater depth when intertwined with aromatic companions like sage, lavender, and dianthus.

Life is a garden, nurture it

• Invite thyme to fill gaps between stepping-stones, painting the path with aromatic wonder.

• Adorn flowerbeds with chives, their dainty display crowned by papery mauve flower heads.

• Bask in the sun’s embrace as culinary herbs flourish in pots near your kitchen’s heart.

• Gift white roses a lavender petticoat, a delicate dance of contrasting hues.

• Craft a canvas of frilly white dianthus and mounds of nutmeg geranium, a testament to nature’s palette.

Guiding the herbal symphony

Nurturing herbs demands sun-kissed locales and well-

drained, nutrient-rich soil. Regular trimming cultivates new, vigorous growth, while raised beds provide respite for herbs in heavy clay soil.

Elevate your gardening with balconies, window boxes, containers, and hanging baskets that bring herbs to your doorstep. As you embark on this herbal journey, eschew sprays and pesticides, letting your garden flourish in its pure, natural splendour.

Herbal maestros of the garden

• Basil: The aromatic cornerstone of countless dishes, lending its essence to sauces, pizzas, and beyond.

• Sage: A versatile companion, infusing pork dishes and edging gardens with an elegant flair.

• Chives: A culinary delight, perfect for enhancing sauces, soups, and salads.

• French Tarragon: Elevate vinegars, dressings, and an array of dishes with its distinctive touch.

• Oregano: From mild to fiery, oregano’s leaves grace vegetables, meats, and fish with their unique charm.

• Thyme: A garden staple, offering its essence to poultry, vegetables, cheeses, and more.

• Rosemary: Pungent and silvery-green, enriching poultry, lamb, pork, and even cheese and egg dishes.

DISCOVER THE JOY OF green living WITH ClicknPlant NURSERY

Explore a diverse selection: From lush foliage to blooming beauties, we offer an extensive array of plants to suit every style and space.Unleash your creativity: Whether you’re a seasoned gardener or just starting out, our plant collection empowers you to create stunning landscapes that reflect your unique vision.

Convenience at your fingertips: Browse, select, and order with ease from the comfort of your home. Our user-friendly website makes nurturing your green thumb simpler than ever.

Quality you can trust: Our plants are nurtured and cared for by experts, ensuring that you receive only the healthiest and happiest botanical companions.

Green inspiration: Let your garden tell a story. Sign up for our newsletter for informative blogs and resources to gain insights, tips, and inspiration for your gardening journey.

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CURED FRANSCHHOEK SALMON TROUT

INGREDIENTS

For the citrus and star anise cure:

• 200g coarse salt

• 200g granulated white sugar

• juice and zest of ½ orange

• juice and zest of 1 lime

• 2 star anise each

For the crust:

• 20g-30g Dijon mustard

• 50g finely chopped parsley

To prep the trout:

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

METHOD

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

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

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

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

PICKLED HEIRLOOM BABY BEETROOTS

for about 10 minutes in water.

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

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

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

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

PICKLED HEIRLOOM BABY BEETROOTS

INGREDIENTS

• Pickled heirloom baby beetroots

For the pickling liquid:

• 500ml white wine vinegar

• 100g castor sugar

• 10 peppercorns each (whole)

• 3 bay leaves

• 1 sprig of thyme

• 1 litre of water

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

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

TERIYAKI CREME FRAICHE

INGREDIENTS

• 250g creme fraiche

• juice and zest of ½ lime

• 20ml Teriyaki sauce

• chopped fennel

METHOD

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

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

PONZU DRESSING

INGREDIENTS

• ½ cup low-sodium soy sauce

• ¼ cup fresh orange juice

• 2 tablespoons fresh lime juice

• 2 tablespoons fresh lemon juice

• 1 tablespoon water

• 1 tablespoon mirin (sweet rice wine)

• ⅛ teaspoon crushed red pepper

• chopped coriander

METHOD

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

INGREDIENTS FOR THE GARNISH

• micro herbs

• fennel fronds

• thinly sliced radish

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CHEF?

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CENTURION: 065 235 7600 | sales@ctia.co.za

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Appetizers

Appetizers tantalize the taste buds with their burst of flavours, setting the stage for a delightful culinary experience.

FRIED PAP BALLS

COVERED WITH SPRING ROLL PASTRY

TOMATO RELISH

8 meals that also taste a whole lot better with relish

1. Burgers

2. Wraps

3. Nachos

4. Pizza

5. Puff Pastries

6. Pita Pockets

7. Hot Dogs

8. Meat Pies

FRIED PAP BALLS COVERED WITH SPRING ROLL PASTRY, SERVED WITH TOMATO RELISH

By In The Kitchen With Vicky

INGREDIENTS

• 1 cup cooked pap

• red and yellow peppers, halved and chopped into small pieces

• 2 teaspoon spring onion finely chopped

• 1 teaspoon oil

• salt and pepper

• 4 tablespoons cornstarch

• 6-8 spring roll sheets

• oil for frying

For the tomato relish

• 2 large tomatoes, diced

• 1 large onion, chopped

• 1 teaspoon oregano

• 2 cloves garlic, minced

• 1 teaspoon tomato paste

• 1 teaspoon sugar

• 2 tablespoon oil

• 1 chilli chopped

• salt and pepper

METHOD

1. In a frying pan add oil, red and yellow pepper and cook until soft.

2. Remove from the stove and add spring onion, cooked pap, salt, and pepper to taste. Combine everything and let it cool down.

3. Using a spoon, scoop the pap mixture and roll into a ball.

4. Mix cornstarch with four tablespoons of water. Lay down one spring roll sheet and place the pap ball in the centre, brush the spring roll sheet with corn starch, including the edges to moisten it and close it by bringing all the corners to the

centre, squeezing closed.

5. Repeat the same process until the pap mixture is finished.

6. Heat the oil and fry the pap until it is golden, about 2-3 minutes. Remove from the oil and drain excess oil using paper towel.

7. Serve with spicy tomato relish.

For the tomato relish

1. Heat oil in medium pan, add onion and garlic cook until soft.

2. Add chopped tomatoes, oregano, and tomato paste.

3. Cook until the tomatoes are soft, add sugar and chilli, salt, and pepper to taste.

PERI-PERI CHICKEN WINGS

The Afrikaans word ‘pap’ is taken from Dutch and means ‘porridge’. Many traditional Southern African dishes include pap, such as smooth maize meal porridge (also called slap pap or soft porridge), pap with a very thick consistency that can be held in the hand (‘stywe’ pap or firm porridge) and a more dry crumbly ‘phuthu’ pap, or in Afrikaans, ‘krummelpap’.

By In The Kitchen With Vicky

INGREDIENTS

• 10-15 chicken wings (with tips removed)

• 2 tablespoons oil

• 2 tablespoons smoked paprika

• 2 teaspoon chilli sauce

• 1 teaspoon crushed chillies

• 1 tablespoon oregano

• salt and pepper

METHOD

1. In a bowl, add oil, paprika, oregano, chilli sauce, and crushed chillies and mix well.

2. Pat the wings dry and then coat well with marinade. Cover with cling wrap for 1 hour.

3. Place the wings on the oven tray and grill for 35 minutes or until cooked.

4. Remove the wings and pour the marinade from the wings into small bowl; brush the wings for extra sauce.

VEDA

By Rohann Chetty

Veda is a deep-fried savoury snack made from yellow split peas, onions, and spices. It is a popular snack in South India and South Africa. The name “veda” comes from the Sanskrit word “veda”, which means “to strike” or “to pound”. This is because the split peas are pounded into a batter before they are fried. Veda is a gluten-free vegan snack that is a good source of protein and fibre. It is often served with chutney or sambal.

INGREDIENTS

• 2 cups yellow split peas, soaked in water overnight or for at least 4-5 hours

• 2 onions, finely diced

• 4 dry chillies, soaked in water and finely diced

• 6-8 green chillies, finely diced

• 2 teaspoons roasted cumin seeds

• ¾ teaspoon fennel seeds

• a handful of fresh coriander, minced

TOP TIP

Serve the vedas with your favourite chutney or sambal.

TOP TIP

This tart is a great appetizer for your dinner parties and social events.

BACON & MASHED POTATO PHYLLO TART

By Esther Naidoo

INGREDIENTS

• 2 sheets phyllo pastry

• 3 medium potatoes

• 200g bacon

METHOD

1. Preheat oven to 170°C.

2. Peel and season your potatoes and place on heat for boiling.

3. Cut the pastry into equal squares (you should get approximately 36 squares from the 2 sheets of pastry.)

4. You are going to use 3 squares for each cup.

5. Use a 12-cup cupcake tray and place the phyllo pastry into the cups, brush with butter between each layer.

6. Bake in the oven for approximately 12 minutes or until the sheets start to brown.

7. While the pastry bakes, fry the bacon and then roughly chop it up to create bacon bits.

8. Place boiled potatoes in a blender with a tablespoon of butter and blend until smooth.

9. Once you remove the pastry cups from the oven, distribute the bacon between the cups equally.

10. Using a piping bag, pipe the mashed potato onto each cup.

11. Garnish with rosemary or thyme and serve.

BHAJIA

By Chanel Brink

Also known as pakoras or chilli bites, is a beloved household favourite in Indian homes. Crispy, flavourful, and irresistibly addictive!

INGREDIENTS

• 1⅓ cup of chickpea flour

• ½ cup of cake wheat flour

• 2 shallots, finely diced

• 2 green chillies, finely chopped

• 2 red chillies, finely chopped

• 1 teaspoon baking powder

• ½ teaspoon Garam Masala

• ½ teaspoon cumin seeds

• ½ teaspoon salt

• handful of coriander leaves, chopped

• ⅓ cup water (reserve another 1 cup aside)

• oil for deep frying

METHOD

1. In a bowl, add all the flour, shallots, chillies, baking powder, garam masala, cumin seeds, salt and coriander leaves. Mix well.

2. Add a ⅓ cup of water and mix in with your hands. The batter needs to be the consistency of a thick drop batter. Add in more water, a little at a time, to achieve this consistency.

3. Fill a small pot with oil until halfway. Allow to heat on the stove.

4. Drop a small amount of batter into the oil to check if the oil is ready. If the batter floats to the top after a while, your oil is ready.

5. Wet your hands with water and then grab small amounts of batter and drop into the oil. Do not overcrowd your pot.

6. Fry until your Bhajias are golden brown. This will take about 5-7 minutes. If your Bhajias are browning too quickly, lower the heat. They will not cook inside if the oil is too hot.

7. Once golden brown, place the Bhajias onto a paper towel to remove any excess oil.

8. Serve while hot with a cup of masala chai.

a story of growth and innovation Fairview

Written by Rozel Archer

Fairview has earned its reputation as a business deeply rooted in family and heritage, and our diverse range of products tells a story of growth and innovation. As a working farm, owner Charles Back's philosophy is centred around our three core pillars: honesty, honouring our heritage, and fostering perpetual ingenuity from Fairview's soils.

Sustainability

Fairview has always been forward-thinking, evident in hosting South Africa's first wine auction in 1974, pioneering goat's cheese production in the country, and leading the way in blue and white mould innovation.

"It all began with my father, Cyril, who instilled in us a sense of creation and innovation," says Charles Back, third-generation owner of Fairview.

Today, Fairview's focus extends beyond innovation; we believe that sustainability must be at the core of our business. Our commitment is evident in our agricultural practices, such as clearing the entire Paarl mountain of alien vegetation, allowing indigenous Fynbos to flourish once again. This restoration process has attracted more birds and wildlife, enhancing the overall biodiversity of the area.

Cheesery

By blending traditional European recipes with a distinctive South African flair, we guarantee high-quality products made with sustainably sourced ingredients. We take great pride in our unwavering commitment to excellence, and this commitment was recognized at this year's SA Dairy Championships where we received a total of 11 SA Championship Awards.

Fairview’s current range

We excel in producing cow's milk white moulds such as Camembert and Brie, known for their creamy and delicate flavours. In addition, our goat's milk white moulds, particularly our renowned Crottin, captivate cheese enthusiasts with their distinctive taste and texture.

As innovators in the industry, we have introduced a dry packed feta which offers several advantages over traditionally packed feta. Additionally, our packaging eliminates the need for carting around brine and using waterproof plastics that are typically associated with traditional packaging methods.

The way forward

Fairview is becoming increasingly inclusive, expanding beyond our popular and well-known variety of cheeses.

Charles Back explains: "As a brand, we have always been attentive to our customers' need. At present, we are excited to welcome a plant-based range into the Fairview family. This new range opens doors for individuals with dietary restrictions or allergies. Mindful eating, from garden to plate, is what we strive for.”

Our Tasting Room has launched plant-based cheese and wine pairings, as well as plant-based ice cream tastings. This pioneering initiative marked a first for the South African plant-based industry, offering a delightful combination of flavours and textures expertly paired with our classic Fairview wines.

Our products are available at selected retailers and our farm deli, ensuring everyone can savour the Fairview experience. www.fairview.co.za

WHEN IT COMES TO ARTISAN CHEESES, PRESTIGIOUS WINES, AND ADORABLE GOATS WANDERING AROUND A GOAT TOWER, ONE NAME STANDS OUT: FAIRVIEW. NESTLED IN THE PAARL MOUNTAIN VALLEY, OUR RICH HISTORY TRACES BACK TO 1693 AND CONTINUES TO EXPAND TO THIS DAY.

A Symphony of Flavours, Created for Cheese Lovers.

Indulge in the rich, creamy decadence of baked Camembert with tangy gooseberries, delicate almond flakes, and optional red peppers. This dish is perfect for sharing with friends and family, making any gathering a memorable and delicious occasion.

BAKED CAMEMBERT DELIGHT

By Fairview

INGREDIENTS

• 4 Fairview Camembert 125g cheeses

• 1 small punnet of gooseberries

• 20g almond flakes

• 3 small red peppers (optional)

METHOD

1. Begin by preheating your oven to 180﮿C. This will ensure that the Camembert cheeses are perfectly melted and golden.

2. Carefully cut the gooseberries into thin, delicate slices. These will add a burst of tangy flavour to complement the creamy Camembert.

3. Gently place the Camembert cheeses on a baking dish or oven-safe skillet. Sprinkle the sliced gooseberries evenly over the cheeses. Sprinkle the almond flakes on top, adding a satisfying crunch and nutty aroma. If desired, you can also add sliced red peppers for an extra touch of colour and a mild kick.

4. Slide the assembled Camembert dish into the preheated oven. Bake for approximately 10-12 minutes, or until the cheeses are oozy and the toppings are slightly toasted.

5. Once the Camembert is baked to perfection, remove it from the oven. The cheeses should be luxuriously gooey, and the toppings beautifully melded together.

6. Serve immediately with an assortment of accompaniments such as crusty bread, artisanal breadsticks, or an array of flavourful crackers.

Serves 4

Prep time: 20 minutes

Desserts

A tantalizing finale to a meal, offering a symphony of flavours and textures that satisfy the palate and create a lasting memory.

INSTANT BERRY PUDDING TART

By Makhiba Modupe

The perfect no fuss spring and summer dessert!

INGREDIENTS

• 1 packet instant pudding

• Milk, the amount suggested on the packet

• 1 packet tennis biscuits

• ½ cup melted butter

• 1 cup mixed berries

• Kiwi fruit

• mint for garnish

METHOD

1. Crush your biscuits into fine crumbs. Mix with the melted butter .

2. Press the biscuit mix tightly into a tart mould or pie dish and place into the fridge while you prepare the instant pudding.

3. For the instant pudding, mix the instant pudding powder and milk. Mix until combined well and the mixture starts to thicken. Do not make it runny; it must be thick.

4. Neatly scoop all the instant pudding mix into the centre of your biscuit crust. Smooth the top with a spoon.

5. Before serving, arrange the berries and kiwi fruit on the tart and add mint to garnish.

6. Serve on the day it is made.

7. Serve chilled.

3 INGREDIENT

By Ruhana Ebrahim

INGREDIENTS

CHEESECAKE

• 1 ⅔ cups double cream vanilla yoghurt

• 1 cup condensed milk

• ¼ cup Maizena (corn flour)

METHOD

1. Mix yoghurt and condensed milk, then whisk in Maizena until smooth and no lumps remain.

2. Grease and line a 16cm springform pan.

3. Pour cheesecake mixture into pan and place in airfryer.

4. Bake at 155°C for 30 minutes.

5. Insert a skewer, and if it comes away almost entirely clean, it’s done.

6. The top will be caramelized, and the sides will easily pull away from pan.

7. Leave in the fridge to chill overnight.

8. Remove 10-15 minutes before serving.

KOREAN STRAWBERRY MILK

By Ruhana Ebrahim

INGREDIENTS

• 12 fresh strawberries

• ½ cup condensed milk

• 1½ cups full cream milk

METHOD

1. Wash strawberries and remove stems from 10, leaving two aside to place on glasses.

2. Puree the strawberries using a masher or blender or food processor.

3. Once the strawberries are pureed, mix the condensed milk in until well combined.

4. Add the strawberry puree and milk to each cup.

5. Garnish glass with reserved strawberries.

TOP TIP

You can substitute condensed milk with sugar and add ice if you wish.

BLACK THAI RICE PUDDING

By Chef Albert

INGREDIENTS

• 1 cup of black rice

• 4 cups of water

• 1 tablespoon ground cinnamon

• 1 cup of unsweetened coconut milk

• ½ cup sugar

• 4 fresh strawberries, halved

• mint flavoured ice-cream with dark chocolate chips

• coconut chips, toasted

METHOD

1. Combine water, black rice, and salt in a saucepan. Bring to a boil. Reduce heat and cover, simmer for 30 minutes.

2. Add coconut milk, cinnamon and sugar. Bring to a boil.

3. Reduce heat and simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.

4. Remove from heat and allow mixture to cool. Stir and serve.

5. Serve with strawberries, ice cream and a sprinkle of coconut shavings.

BLACK THAI RICE PUDDING

SEMIYA PAYASAM (VERMICELLI PUDDING)

By Chanel Brink

INGREDIENTS

• 1 cup of vermicelli, broken into smaller pieces

• 3 cups of full cream milk

• 2 heaped tablespoons sugar

• 2 tablespoons unsalted butter or ghee

• ½ teaspoon Elachi powder (cardamom)

• 5 strands of saffron (optional)

• 2 tablespoons pistachios, chopped

• 2 tablespoons almonds, chopped

METHOD

1. In a heavy based pot, melt the butter. Add in the vermicelli and allow to fry until golden. Keep stirring while the vermicelli is frying so that it does not burn.

2. Reduce the heat and then slowly pour in the milk.

3. Mix well and then allow to come to a boil. Once the milk boils, lower the heat.

4. Allow to simmer for 5 minutes, add the sugar, saffron and cardamom powder.

5. Simmer for 10 minutes until the vermicelli is cooked.

6. If the Payasam is too thick for your liking, you can add more milk. The Payasam will also thicken once standing.

7. Turn the heat off and add in the almonds and pistachios. Stir.

8. Serve with extra almonds, if desired, and freshly fried papad.

This Indian dessert combines the creaminess of milk, with vermicelli and aromatic cardamom. Comforting and best served hot.

DID YOU KNOW?

In French, the word ‘mousse’ means ‘foam’, and this is an apt description of this decadent dessert, whether it is made so that it is light and frothy or creamy and thick, it all depends on how the chef prepares this scrumptious treat.

CHOCOLATE MOUSSE CUPS

By In The Kitchen With Vicky

INGREDIENTS

• ½ cup whipping cream

• ½ cup white chocolate chips

• ½ cup cream cheese

• 3 tablespoons caster sugar

• ½ teaspoon vanilla essence

• 250g milk chocolate (to make the cups)

• strawberry and blueberries

METHOD

For the cups

1. For the cups, chop up the chocolate into small pieces, place into bowl and microwave for 30 seconds or until the chocolate has melted.

CHOCOLATE MOUSSE CUPS

2. Paint a thin layer of chocolate onto the inside of the silicone moulds. (I used silicone muffin liners to make the cups.)

3. Refrigerate for 15 minutes and then paint another layer onto the inside of the silicone moulds, on top of the first layer.

4. Refrigerate for another 15 minutes.

5. Carefully pop the chocolate cups out of the silicone moulds.

For the filling

1. In a medium bowl, whip the cream until stiff and set aside.

2. In another bowl, add cream cheese and caster sugar and mix until smooth and creamy.

3. Add vanilla essence.

4. Melt white chocolate chips in a microwave for 30 seconds.

5. Pour the chocolate into the cream cheese and combine using a wooden spoon.

6. Add the cream cheese mixture to the whipped cream and mix until combined.

7. Pipe the chocolate mousse into the mini chocolate cups and refrigerate for 2 hours.

8. Top with strawberries and blueberries before serving.

RESTAURANT:

Mon & Tues: Closed

Wed – Fri: 08h30 – 17h00

Sat: 08h30 – 15h30

Sun: 08h30 – 14h30

On

info@meerhofwines.co.za

WINE TASTING:

Mon & Tues: Closed

Wed – Fri: 08h30 – 17h00

Sat: 08h30 – 16h00

Sun: 08h30 – 15h00

Makes 6

EASY-PEASY ICECREAM LOLLIES

By Vickie De Beer & Kath Megaw

INGREDIENTS

• 250ml (1 cup) frozen mixed berries

• 250ml (1 cup) full-cream plain yoghurt

• 60ml (4 tablespoons) full-cream milk

• 20ml (4 teaspoons) xylitol (adjust depending on the acidity of the berries)

METHOD

1. Combine all the ingredients in a liquidiser and process until smooth.

2. Pour into 6 lolly moulds and place overnight in the freezer.

TOP TIP

These lollies are such an easy summer treat to have in the freezer. You can also use paper cups if you do not have moulds.lolly

WIN 1 OF 2

TYPE 1 & TYPE 2 DIABETES HANDBOOKS

WITH OVER 100 LOW CARB RECIPES

Low carb living is recommended for young and old battling insulin resistance, metabolic syndrome and prediabetes.

Cakes

A slice of cake is a delightful indulgence that brings joy to any celebration or moment of bliss.

MAKES 1 LAYER CAKE

Soaking your cake in milk or cream is one of the best ways to moisten a dry cake.

CHOCOLATE CAKE WITH CHOCOLATE COFFEE MOUSE

By Mmule Setati

INGREDIENTS

• 245g cake wheat flour

• 2 cups sugar

• ¾ cup cocoa powder

• 1½ teaspoons baking powder

• 1½ teaspoons bicarbonate of soda

• 1 teaspoon salt

• 2 eggs, at room temperature

• 1 cup milk

• ½ cup vegetable oil

• 2 teaspoon vanilla extract

• 1 cup coffee, boiling hot

How do I moisten a dry cake

For the chocolate coffee mousse filling

• 1 × 100g slab dark chocolate, broken up

• ½ cup milk

• 2 teaspoons instant coffee powder

• 1 tablespoon sugar

• 2 cups whipping cream, well chilled

For the decorations

• fresh berries

• milk or dark chocolate, melted

• edible gold dusting powder

• icing sugar for dusting

METHOD

1. Preheat the oven to 180°C. Grease and line three round 20cm-diameter cake tins with baking paper.

2. In a bowl, sift together the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt. Mix until well combined.

3. Add the eggs, milk, oil and vanilla extract. Using a whisk or electric mixer, beat for 2 minutes until well combined. Slowly stir in the hot coffee until the batter is runny.

4. Divide the batter equally among the three cake tins and bake for 20-25 minutes. Use a toothpick or skewer to check if the centre is cooked through. Leave the cakes to cool in the tins before turning out onto wire racks.

5. To make the mousse filling, place the chocolate into a medium size bowl. Heat the milk in a saucepan over a medium heat until it comes to a gentle simmer, then add the coffee powder and sugar and stir until the coffee dissolves. Pour the coffee-milk over the chocolate and stir until the chocolate has melted and the mixture is smooth and lump free. Set aside to cool.

cooled chocolate mixture.

7. To assemble the cake, spread half the mousse filling over the first layer of cake. Gently place the second layer on top, spread with the remaining mousse and top with the third cake layer.

8. Sieve icing sugar over the whole cake. If you prefer, spoon fresh berries between each layer, and top the cake with the mousse. Drizzle over some melted chocolate and dust with edible gold powder.

INGREDIENTS

• 250g butter

• ½ cup castor sugar

• +- 2 cups cake wheat flour, or allpurpose flour

• 360g Nestle caramel treat

• 150g peppermint crisp chocolate

METHOD

1. Cream butter and sugar until light and fluffy.

2. Add flour, a little at a time. You may not need all the flour. Knead to form a soft dough.

3. Flatten on a baking sheet, should be about 1cm thick. Prick with a fork (this will prevent the dough from bubbling). The rectangle should be about 20cm x 25cm.

By Lorraine Maharaj

Buttery shortbread covered in sweet caramel and peppermint crisp.

Serves 4 to 6

Ready in: 50 minutes

Cooking time: 40 minutes

Prep time: 10 minutes

4. Bake at 160﮿C for 30 to 40 minutes, until a light golden brown on top. Edges may be a little deeper brown.

5. Allow the shortbread to cool on a cooling rack.

6. Whip the caramel until smooth and spread on top of the cooled shortbread.

7. Cut the peppermint crisp chocolate into little shards and sprinkle on top.

TOP

TIP Store

PEPPERMINT CRISP TART CAKE

By Treetz by Reez

INGREDIENTS

• 4 large eggs

• 1 cup sugar

• 1¼ cups flour

• 3 teaspoons baking powder

• 1 teaspoon caramel essence

• ½ cup milk

• ¼ cup oil

For the caramel filling

• 1 cup Caramel Treat

• 1 cup Nestle dessert cream

• Grate or roughly chop 1 slab peppermint crisp

METHOD

1. Beat the eggs and sugar until light and creamy.

2. Add the oil, beat slightly then add the milk.

3. Add the dry sifted ingredients and beat well.

4. Pour into 2 greased round pans.

5. Bake at 180﮿C for approximately 20-25 minutes.

6. Allow to cool.

For the filling

7. Beat the Nestle and caramel until smooth.

8. Add the chocolate and mix.

9. Top the one cake round with the above. Place the other round cake on top.

10. Finish off with caramel treat, whipped cream, mint crisp and mini tennis biscuits.

11. Refrigerate and enjoy

It’s the stuff of happy childhood memories and almost always a decadent ending to wrap up a oldgoodSouth African braai orlunch.Sunday

BLUEBERRY & CREAM CHEESE MUFFINS

By Chef Albert

INGREDIENTS

• 2½ cups self-raising flour

• 1 teaspoon baking powder

• a pinch salt

• 3 large eggs

• 250ml full cream milk

• 250g white sugar

• 1 teaspoon vanilla extract

• 150g unsalted butter, melted

• 100g cream cheese

• 200g blueberries fresh or frozen

For the cream cheese frosting

• 110g unsalted butter, softened

• 120g cream cheese, softened

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

METHOD

1. Preheat the oven to 180﮿°C.

2. Line a muffin tray with 12 paper cases.

3. In a big mixing bowl, sift together the flour, baking powder & salt.

4. Make a well in the middle of the bowl and add the eggs, milk, sugar, vanilla extract and melted butter. Using a whisk, beat together until well combined. Do not over-mix.

5. Using an ice-cream scoop or a spoon, add one scoop of the batter into the muffin pan and then top with a spoon of cream cheese and a few blueberries. Cover with another scoop and place a few blueberries on top.

6. Repeat this method and fill only 6 holes.

7. Bake until the muffins are risen, golden and a skewer comes out clean.

8. Spoon your cream cheese frosting on top of each muffin and finish off with a blueberry compote.

AMARULA PISTACHIO MUFFINS

By Zandeleen Thygesen

INGREDIENTS

For the muffins

• 2 cups all-purpose flour

• ½ cup granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon salt

• ½ cup unsalted butter, melted

• ½ cup Amarula liqueur

• ½ cup cream (or milk)

• 2 large eggs

• 1 teaspoon vanilla extract

For the crumble topping

• ½ cup all-purpose flour

• ¼ cup granulated sugar

• ¼ cup unsalted butter, softened

• ¼ cup chopped pistachios (or any nuts)

• ½ teaspoon cardamom (optional)

For the Amarula icing drizzle

• ½ cup powdered sugar (also known as icing sugar or confectioners’ sugar)

• 2 tablespoons Amarula liqueur

METHOD

1. Preheat your oven to 180°C and prep a muffin tin.

2. Crumble topping: In a bowl, combine the flour, sugar, and nuts. Mix in the softened butter until the mixture resembles coarse crumbs. Set aside.

3. Muffin batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

4. In another bowl, whisk together the melted butter, Amarula, cream, eggs, and vanilla extract until well combined.

5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.

6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.

7. Sprinkle the crumble topping generously over the muffin batter in each cup.

8. Place the muffin tin in the preheated oven and bake for about 18-22 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

9. Once baked, remove from the oven and let cool.

10. Slowly add the Amarula to the powdered sugar and mix well. It should be a smooth and pourable consistency. Decorate the muffins with the Amarula icing drizzle.

adds new flavour to Rooibos craft beer industry

BEER IS ARGUABLY THE WORLD’S MOST BELOVED DRINK. THE BRITISH DRINK THEIRS WARM, AMERICANS DRINK THEIRS ICE-COLD AND SOUTH AFRICANS LIKE IT CHILLED…

Our nation consumes roughly 34.47 million hectolitres (hl) of ale annually, which makes us the world’s 12th largest beer consuming nation.

But the way we drink beer is evolving. Once dominated by mass-produced lagers, the market has evolved into a dynamic landscape brimming with craft breweries, innovative flavours and a burgeoning consumer base.

Breweries pushing the boundaries of flavour innovation

To cater to diverse consumer preferences, breweries have pushed the boundaries of flavour innovation. Spices, fruit and herbal tisanes, like Rooibos, have found their way into beer recipes, resulting in intriguing blends that reflect the country’s rich culinary heritage.

Adele du Toit, spokesperson for the SA Rooibos Council, says the small-batch, all-natural brewing market has experienced a surge in popularity.

“For modern consumers, homebrewing and/or enjoying unique and diverse beer flavours add value to the experience. Homebrewing allows beer enthusiasts to experiment with different ingredients and brewing techniques, which provide them with a chance to create

Sources:

1. Enterprise Africa - https://enter-africa.com/blogs/news/beer-industry-in-south-africa-overview

personalised and one-of-a-kind (signature) brews.

“It also allows individuals to be creative with their beer recipes. They can experiment with various hops, malts, yeast strains, and extras to craft beers tailored to their preferences. This level of customisation is not always possible with commercial beers.”

Rooibos in beer is increasingly favoured by craft brewers

She says the use of Rooibos in beer has found increasing favour among craft brewers the world over with dozens of Rooibos-infused beer options now available.

“Rooibos, which is native to South Africa, has unique flavours and characteristics that can complement and enhance beer profiles. Rooibos’ mild sweetness, earthy notes, and hints of vanilla and honey adds to its appeal in beer. These flavours can add complexity and depth to various beer styles, particularly lighter or malt-forward brews.

The popularity of Rooibos in beer has been influenced by the broader interest in using unique and unconventional ingredients to create innovative and experimental beer styles, adding more diversity to the beer market.

2. Drink Tec - https://blog.drinktec.com/beer/south-african-beer-industry/#:~:text=Accounting%20for%201.8%20percent%20of,year%20(33.22%20million%20hl)

“Some craft brewers have been trialling Rooibos during different stages of the brewing process, such as during mashing, boiling or fermentation. The tisane can be used as a substitute for water or combined with traditional brewing ingredients to infuse the beer with its distinct taste,” says du Toit.

She says as the craft beer movement continues to grow, brewers and consumers alike will continue to seek new taste experiences, which is likely to contribute to the appeal of Rooibos-infused brews.

“With a promising future ahead, the SA beer industry is poised to continue its upward trajectory, delighting consumers with new flavours, experiences and the spirit of brewing innovation.”

For homebrewers, give this Rooibos beer recipe a try!

ROOIBOS BEER

Makes 7.25 Litres

Preparation time: 20 minutes (excluding fermentation time)

INGREDIENTS

• 5ml sugar

• 500ml lukewarm water

• 10g instant yeast (15ml-1 packet)

• 600g castor sugar (750ml)

• 15ml tartaric acid

• 250ml lemon juice

• 20ml lemon rind

• 3l strong rooibos tea

• 3.5 litres cold water

METHOD

1. Dissolve 5ml sugar in 500ml lukewarm water. Sprinkle the instant yeast over and set aside until frothy, about 10 minutes.

2. Mix the remaining dry ingredients with the liquid and juice together with the activated yeast mixture. Stir until well mixed.

3. Cover with a damp cloth or plastic wrapping and leave in a warm place for about 12 hours.

4. Strain the mixture through a muslin cloth and pour the beer into bottles with tops.

5. Leave in a cool place for 3 days. Chill before serving.

Top Tip

As the beer is very fizzy, ensure that the bottles are opened slowly and carefully, allowing the fizz to subside before totally removing the lid. It must be stored in a cool place or else the yeast will ferment too quickly, and the bottles could explode (preferably

SUNSET

SENSATION NOON GUN SALUTE

INGREDIENTS

• 25ml Cape Town Pink Lady Gin

• 5ml strawberry liqueur

• 15ml squeezed lime juice

• 3 strawberries (cut into pieces)

• 2 basil leaves

• 2 rose petals

• soda water

• ice

METHOD

1. Combine the Cape Town Pink Lady Gin and strawberry liqueur in a big wine glass.

2. Add 2 basil leaves and the fresh strawberries and stir to release the flavours.

3. Add ice and top up with soda water.

4. Garnish with 2 rose petals.

INGREDIENTS

• 50ml Cape Town Black Rhino Gin

• 20ml lime cordial

• 5ml freshly squeezed lime juice

• 100ml ginger ale

• pinch of salt

• lime wedge

• ice

METHOD

1. Combine the gin, lime cordial, lime juice, and salt in a tumbler glass and stir to release the flavours.

2. Add ice and top up with ginger ale.

3. Garnish with a lime wedge.

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