Sunday Times Food Weekly Summer Holiday Food Cookbook by SundayTimesZA

SUMMER HOLIDAY

FOOD

CONTENTS NON-ALCOHOLIC FRUIT PUNCH FRUITY ICED TEA HONEYCOMB CARAMELISED POPCORN MANGO KULFI LOLLIES WITH PISTACHIO NUTS CHEAT’S CHERRY GRANITA SUMMER PUDDING BERRIED ICE-CREAM LOAF POPCORN SUNDAE WITH SALTED CARAMEL SAUCE NUTTY CRUNCH ICE CREAM RUM AND RAISIN ICE-CREAM SANDWICHES WITH CHOCOLATE SAUCE BASIC BUTTER BISCUIT DOUGH

GREEK LAMB KEBABS PUMPKIN COUSCOUS SALAD PICNIC LOAF MEXICAN CARNE ASADA SPANISH CHICKEN CHORIZO SKEWERS FALAFEL BURGER WITH SKORDALIA SESAME CHICKEN BURGER WITH GINGER MAYONNAISE TERIYAKI GLAZED BEEF BURGER LAMB KOFTA BURGER FISH BURGER WITH ATCHAR GREEK SALAD PITA CHEESE AND TOMATO QUESADILLAS

ISBN 978-1-928216-97-1 (ePDF)

transmitted in any form or by any means, including photocopying, recording, or other

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NON-ALCOHOLIC FRUIT PUNCH Makes about 5 litres, but the recipe can be halved or quartered.

You will need

What to do

• 1.5 litres cold tea • 125ml (½ cup) fresh lemon juice • 500ml (2 cups) fresh orange juice • 1 litre pineapple juice (or any juice of your choice) • 250ml (1 cup) sugar • 1 litre ginger ale • 1 litre soda water • Ice cubes • Lemon slices • Mint leaves

Combine tea, juices and sugar and chill thoroughly. Just before serving, add ginger ale, soda water, ice, lemon and mint.

FRUITY ICED TEA Makes about 2.5 litres.

You will need

What to do

• 3 fresh peaches, peeled, pitted and chopped (or plums or grapes) • Juice of 1 lemon • 375ml (1½ cups) peach juice (or cranberry or grape juice if using other fruit) • 85ml ( ⅓cup) sugar • 5cm fresh ginger, peeled and finely grated • Handful fresh mint, chopped • 1 lemon, finely sliced • 6 cups cold tea of your choice • Ice cubes

Toss the fruit in lemon juice. Add the fruit juice, sugar and ginger and pour into a large jug. Add the mint, lemon and cold tea. Add ice and serve.

HONEYCOMB

You will need

What to do

• 60ml (¼ cup) golden syrup • 15ml (1 tbsp) water • 250ml (1 cup) sugar • 15ml (1 tbsp) bicarbonate of soda

Line a baking tray with grease-proof paper. In a large saucepan, heat the syrup, water and sugar, stirring until the sugar has dissolved. Bring to the boil and simmer for 5-10 minutes. It is ready when a spoonful dropped into a saucer of ice-cold water hardens instantly. Remove from the heat and add the bicarbonate of soda, stirring quickly as the mixture will foam up. Pour into a baking tray and leave to set, then break into bite-sized pieces to serve.

CARAMELISED POPCORN

You will need

What to do

• 3 litres (12 cups) popped popcorn • 250ml (1 cup) brown sugar • 125ml (½ cup) butter • 60ml (¼ cup) golden syrup • 2.5ml (½ tsp) salt • 2.5ml (½ tsp) bicarbonate of soda

Place popcorn in large brown paper bag. Combine sugar, butter, syrup and salt in a 2-litre glass dish. Cook in the microwave, uncovered, on high for 2 minutes. Stir, then cook for 2 more minutes on high. Stir in the bicarbonate of soda and pour the hot syrup mixture over the popcorn in the paper bag. Roll up the opening of the bag to seal and shake well. Place in the microwave and cook on high for 1-2 minutes. Remove bag and shake. Cook for another 1-2 minutes on high and shake again. Cook for another 45 seconds on high, then shake. Pour contents of bag into a bowl and allow to cool before eating.

MANGO KULFI LOLLIES WITH PISTACHIO NUTS Makes 6

You will need

What to do

• 1 large or 2 medium mangoes, peeled, pitted and sliced; or 1 x 400g can mango slices • 30ml (2 tbsp) milk powder • 250ml (1 cup) condensed milk • 250ml (1 cup) cream • Grated zest and juice of 1 lemon or lime • 100g shelled unsalted pistachio nuts, finely chopped

Place mango, milk powder, condensed milk, cream , zest and juice in a blender and process until smooth. Add caster sugar to taste if you prefer it sweeter. Pour into ice - cream lolly moulds, plastic cups or other moulds and freeze for 2 hours. Then push wooden ice - cream sticks into the centre and freeze until solid, at least another 3 hours. Remove lollies from moulds and allow to soften slightly before dipping one side in pistachio nuts. Return to the freezer for at least 15 minutes before serving.

CHEAT’S CHERRY GRANITA Makes 6

You will need

What to do

• 500g fresh cherries, pitted • 85ml (1/3 cup) sugar • 60ml (4 tbsp) kirsch • 40ml (8 tsp) fresh lemon juice • 250ml (1 cup) water

Blend all ingredients in a processor until smooth. Strain through a sieve and transfer to a shallow container. Cover with plastic wrap and place in freezer. Stir mixture after an hour to break up ice crystals. Return to the freezer. Repeat this process twice, then let it freeze solid for at least 3 hours. Once frozen, whisk in a food processor to blend the ice crystals. Serve immediately in glasses or bowls, with extra cherries.

SUMMER PUDDING Makes 6

You will need

What to do

• 7-8 slices white bread, crusts removed • 750g mixed berries, defrosted • 185ml (2/3 cup) sugar • A dash of crème de cassis liqueur or berry liqueur (optional) • Runny cream

Spray a 1-litre pudding basin and line the base and sides with bread slices, making sure there are no gaps. Save some bread to cover the top. In a pot combine the berries and sugar and stir over gentle heat until sugar has dissolved. Add the liqueur if using. Remove from heat and cool. Spoon berries into the basin, filling to the rim. Top with bread slices. Press a saucer on top of pudding — make sure it fits within the rim of the dish — and weigh it down with a brick. Refrigerate overnight. Invert onto a dish and serve with runny cream .

BERRIED ICE-CREAM LOAF Serves 4

You will need

What to do

Ice-cream loaf: • 250g mixed berries, fresh or frozen • 100g (½ cup) caster sugar, or to taste • 2 litres vanilla ice cream , softened

For the loaf, roughly chop half the berries and set aside. Blend the remaining berries with the caster sugar in a food processor until you have a smooth purée. Transfer the purée to a bowl and mix with the ice cream . Add the chopped berries and mix through gently. Spray a medium loaf pan with non-stick cooking spray and line with plastic wrap. Pour in the ice-cream mixture, cover with plastic wrap and freeze overnight.

Berry coulis: • 125g mixed berries, fresh or frozen • 70g (⅓ cup) caster sugar • 60ml (¼ cup) water

For the coulis, combine the berries, caster sugar and water in a small pan. Stir to dissolve the sugar and bring to the boil. Remove from the heat and cool completely. Remove the ice - cream loaf from the freezer about 20 minutes before serving (depending how hot the day is). When slightly softened, turn out and cut into 2.5cm-thick slices. Serve in bowls, drizzled with berry coulis and garnished with fresh mint and extra fruit, or in cones, drizzled with berry coulis.

POPCORN SUNDAE WITH SALTED CARAMEL SAUCE Serves 4

You will need

What to do

Salted caramel sauce: • 80ml (⅓ cup) butter • 70g ( cup) brown sugar • 250ml (1 cup) fresh cream • 5ml (1 tsp) coarse sea salt

For the sauce, melt the butter and brown sugar together in a pan. Stir continuously over high heat for about 10 minutes until the mixture becomes golden brown and bubbly. Reduce heat to medium and add the cream and salt. Whisk vigorously until you have a golden sauce.

Filling: • 50g caramelised popcorn • 8 scoops vanilla ice cream • 16 marshmallows

Divide half the popcorn between 4 tall sundae glasses. Add a scoop of ice cream , 2 marshmallows and a generous spoonful of caramel sauce. Repeat the layers, ending with sauce. Serve immediately.

NUTTY CRUNCH ICE CREAM Serves 8-10

You will need

What to do

• 200g mixed unsalted nuts (pecans, almonds, walnuts — NOT peanuts) • 100g (½ cup) brown sugar • 60ml (⅓ cup) golden syrup • 50g butter, cubed • Pinch of salt • Pinch of bicarbonate of soda • 2.5ml (½ tsp) vanilla essence • 2 litres vanilla ice cream

Spray a baking tray with cooking spray and spread the nuts on the tray. Combine the sugar, syrup, butter and salt in a heavy-based saucepan and stir until the sugar has melted. Bring to the boil, without stirring, then remove from the heat and stir in the bicarbonate of soda and vanilla essence. Working quickly, pour the mixture over the nuts and stir to coat the nuts thoroughly with the caramel. Bake in a preheated oven at 160ºC for 20 minutes, stirring every 5 minutes. Remove, cool completely and break into small pieces. Soften the ice cream a little before stirring in the nutty crunch. Re-freeze till solid before serving.

RUM AND RAISIN ICE-CREAM SANDWICHES WITH CHOCOLATE SAUCE Makes 12

You will need

What to do

• 2 litres rum and raisin ice cream, slightly softened • 24 digestive biscuits

Scoop out 12 balls of ice cream and place on a tray sprayed with non-stick cooking spray. Freeze until quite firm.

Chocolate sauce: • 15ml (1 tbsp) rum • 30ml (2 tbsp) raisins • 125g milk or dark chocolate, broken into pieces • 250ml (1 cup) fresh cream

Place 12 of the biscuits on a baking tray. Place a ball of ice cream on each biscuit and top with another biscuit to make an ice - cream sandwich. Press down and re-freeze. To make the sauce, combine the rum and raisins and leave to stand for an hour to plump up. Combine the chocolate and cream in a pot over a very gentle heat and stir until melted and combined (or microwave on medium for 2-3 minutes and stir). Stir the rum-soaked raisins into the chocolate sauce, pour over the ice-cream sandwiches and serve.

BASIC BUTTER BISCUIT DOUGH

Makes about 30-40 biscuits, depending on size

You will need

What to do

• 250g butter, softened • 140g caster sugar • 1 extra-large egg yolk • 10ml (2 tsp) vanilla essence • 300g cake flour

Using an electric mixer, beat the butter and sugar together until light and creamy. Add the egg yolk and vanilla and beat to combine. Sift in the flour and blend until well combined. Divide the dough into 2 balls or logs, cover with plastic wrap and chill for 40 minutes. Roll out each ball between 2 sheets of greaseproof paper or plastic wrap to a thickness of 5mm.

GREEK LAMB KEBABS

Makes 6

You will need

What to do

• 750g lamb, cut into 2.5cm cubes • 60ml (4 tbsp) olive oil • 85ml (1/3 cup) white wine • 2 cloves garlic, crushed • 20ml (4 tsp) dried rosemary or a handful of fresh rosemary, chopped • 18 pickling onions or 2 red onions, cut into chunks • Salt and black pepper • 12 rosemary stalks — woody ones, or use kebab sticks, soaking them in water for 30 minutes before using

Combine all the ingredients up to and including the rosemary. Pour boiling water over the pickling onions, if using, and leave to stand for 5 minutes, then drain and add to the marinade. If using the red onions, add to the marinade. Leave for 2-3 hours, stirring occasionally. Remove lamb cubes and onions from marinade and thread alternately onto the rosemary skewers. It is easier to pierce the lamb and onion with a metal skewer before threading onto the rosemary sticks. Brush with olive oil, season with salt and pepper and grill over the coals, turning frequently until the lamb is just cooked, about 5-7 minutes per side. Serve with tzatziki (garlic and grated cucumber in plain yoghurt).

PUMPKIN COUSCOUS SALAD Serves 4

You will need

What to do

Caramelised garlic: • 15ml (1 tbsp) butter • 15ml (1 tbsp) olive oil • 10 cloves garlic, peeled • 15ml (1 tbsp) brown sugar • 15ml (1 tbsp) sherry vinegar

For the caramelised garlic, heat the butter and oil in a pan and fry the garlic cloves over medium heat until pale golden. Add the sugar and vinegar and cook gently until the garlic is soft and sticky.

Salad: • 10ml (2 tsp) ground cumin • 10ml (2 tsp) ground coriander • 2.5ml (½ tsp) crushed chilli powder • 5ml (1 tsp) salt • Olive oil • 1 large butternut or small pumpkin, peeled and cubed • 2 red peppers, seeded and cut into chunks • 250ml (1 cup) couscous Dressing: • 100ml olive oil • 30ml (2 tbsp) soy sauce • Zest and juice of 1 lemon • 5ml (1 tsp) honey • Zest of 1 orange • Salt and pepper • Handful fresh coriander • Handful fresh rocket

For the salad, mix the cumin, coriander, chilli and salt with enough oil to make a fairly runny paste. Preheat the oven to 200°C. Place the pumpkin and peppers on a baking tray, pour over the spice mixture and toss to coat. Roast until tender and little charred. Remove and cool. Make the couscous according to packet instructions and combine with the roast vegetables and caramelised garlic. Whisk the dressing ingredients together and toss through the salad. Garnish with coriander and rocket and serve at room temperature.

PICNIC LOAF The ingredients listed below are only a guideline and can be changed to suit your taste. Serves 4-6

You will need

What to do

• 1 crusty round loaf

Cut a lid off the loaf and set aside until needed. Scoop out the inner bread and spread the mustard and mayonnaise over the inside of the loaf.

Filling: • 5-10ml (1-2 tsp) Dijon mustard or horseradish cream • 30ml (2 tbsp) mayonnaise • Mixed salad leaves • 2 char-grilled bell peppers, peeled and sliced (or 1 can pimentos, well drained) • 60ml (¼ cup) black or green olives, pitted • 200g quality ham, beef or salami, finely sliced • 2 large pickled cucumbers, sliced • 5-6 peppadews, sliced • 125g cheese of your choice, sliced • 1 small onion, very finely sliced and soaked in vinegar for 10 minutes (optional) or pickled onions, sliced • Salt and freshly ground black pepper Dressing: • 30ml (2 tbsp) olive oil 20ml (4 tsp) red wine vinegar • 5ml (1 tsp) mustard powder • Salt and freshly ground black pepper

Spread a layer of salad leaves in the base, then alternate layers of whatever other filling ingredients you are using. Season and replace the bread lid. Mix the dressing ingredients in a screw-top jar and shake well. Drizzle over the loaf and leave to stand for 10 minutes before slicing into wedges. (If you’ve wrapped the loaf to take on the road, pack the dressing separately and add just before serving, so that the loaf doesn’t get soggy.)

MEXICAN CARNE ASADA

Makes 6

You will need

What to do

Ingredients: • 125ml (½ cup) tequila 60ml (4 tbsp) lemon juice 60ml (4 tbsp) orange juice • 4 cloves garlic, crushed • 1 onion, chopped • Salt and black pepper • 750g rib eye or prime rib, cut into steaks • 12 fresh tacos or wraps

Combine all the ingredients up to and including the salt and pepper in a dish large enough to hold the meat. Add the meat and toss in the marinade. Leave for at least 4 hours or overnight, turning a few times.

For serving: • Salsa • Guacamole

Remove meat from the marinade, reserving the marinade. Braai according to your liking, about 5-6 minutes per side for medium rare, basting with the reserved marinade. Rest for 10 minutes before slicing and serving with tacos or wraps and salsa and guacamole. To heat the tacos, wrap separately in foil, adding a little splash of water to each parcel. Cover and heat over the coals for about 10 minutes.

SPANISH CHICKEN CHORIZO SKEWERS Serves 6

You will need

What to do

• 600g chicken thigh fillets, cut into 2cm pieces • 1 red and 1 yellow pepper, seeded and cut into large chunks • 30ml (2 tbsp) olive oil • 2 cloves garlic, crushed • 5ml (1 tsp) smoked paprika • Juice of 1 lemon • 10ml (2 tsp) brown sugar • 3 chorizo sausages, cut into thick rounds • 30ml (2 tbsp) brandy, plus extra for flaming

Combine the chicken and pepper chunks with the oil, garlic, smoked paprika, lemon juice and sugar. Toss to mix and leave for an hour. Toss the chorizo chunks in the brandy. Thread the chicken and peppers onto kebab sticks alternating with chorizo chunks. Grill over the coals, turning frequently. Just before the kebabs are cooked through, douse with a generous slug of brandy. Stand back, as the brandy will burst into flames. Remove from the coals and serve.

FALAFEL BURGER WITH SKORDALIA

Makes 4

You will need

What to do

• 2 x 400g tins chickpeas, drained, rinsed and dried • 4 cloves garlic • 10ml (2 tsp) ground coriander • 10ml (2 tsp) ground cumin • 1 onion, finely chopped • 30ml (2 tbsp) cake flour • 15ml (1 tbsp) fresh flat-leaf parsley, finely chopped • Salt and freshly ground black pepper • Oil, for frying

In a food processor, blend chickpeas, garlic, coriander, cumin and onion until smooth. Spoon into a bowl, mix in the flour and parsley and season. With floured hands, shape into large balls and flatten slightly to form patties. Heat oil in a pan and shallow-fry patties for 2-3 minutes a side until crisp. Drain on paper towel.

Skordalia (potato mayonnaise): • 2 egg yolks • Juice of 1 lemon • 200ml olive oil • 2 large potatoes, boiled, peeled and cooled • Salt and white pepper

For the skordalia, combine the yolks and lemon juice in a food processor. With the motor running, gradually add the oil in a steady stream until incorporated. Blend in potatoes and season. Serve the falafel patties in pita bread or rolls, with a dollop of skordalia and garnish of your choice.

SESAME CHICKEN BURGER WITH GINGER MAYONNAISE Makes 4

You will need

What to do

• 6 chicken breast fillets • 15ml (1 tbsp) soy sauce • 1 clove garlic, crushed • 1 red chilli, seeded and chopped • 5ml (1 tsp) sesame oil • 30ml (2 tbsp) sesame seeds • Oil, for frying

Place the chicken breasts between two pieces of plastic wrap and flatten lightly with a rolling pin or meat mallet. Combine the soy sauce, garlic, chilli and sesame oil in a bowl. Add the chicken, coat well and marinate for at least an hour. Remove chicken from marinade and dip in sesame seeds. Heat a little oil in a pan and fry until golden brown on both sides.

Ginger mayonnaise: • 250ml (1 cup) quality mayonnaise • 10ml (2 tsp) fresh ginger, finely grated • 5ml (1 tsp) ground ginger • Salt and pepper • 6 burger rolls • lettuce, to garnish

For the ginger mayonnaise, mix the mayonnaise, fresh ginger, ground ginger and seasoning well. Serve the chicken on burger rolls with a generous dollop of mayonnaise, garnished with lettuce.

TERIYAKI GLAZED BEEF BURGER

Makes 4

You will need

What to do

• 1kg quality beef mince • Salt and freshly ground black pepper • 4 spring onions, finely chopped • 2 cloves garlic, crushed • 250ml (1 cup) fresh white breadcrumbs • 30ml (2 tbsp) soy sauce

In a large mixing bowl, combine the mince, seasoning, spring onions, garlic, breadcrumbs and soy sauce. With wet hands shape into six patties. Refrigerate for 30 minutes.

Teriyaki glaze: • 60ml (4 tbsp) soy sauce • 60ml (4 tbsp) dark sherry • 60ml (4 tbsp) mirin (Japanese sweet rice wine) • Oil, for frying • 6 burger rolls

For the glaze, combine the soy sauce, sherry and mirin in a small pan, bring to the boil and simmer till syrupy. Heat a little oil in a pan and fry the patties until brown. Serve in a roll with red onions, greens and radish, topped with the teriyaki glaze.

LAMB KOFTA BURGER

Makes 8

You will need

What to do

• 1kg lamb mince • 1 onion, finely chopped • 2 cloves garlic, crushed • 2.5ml (½ tsp) ground cloves • 2.5ml (½ tsp) ground nutmeg • 2.5ml (½ tsp) paprika • 5ml (1 tsp) ground cumin • 5ml (1 tsp) ground coriander • Zest and juice of 1 lemon • 125ml (½ cup) fresh flat-leaf parsley, finely chopped • 1 extra-large egg, beaten • Salt and freshly ground black pepper • 8 burger rolls, to serve

Place all patty ingredients in a large bowl and mix well. With wet hands, shape into balls and thread onto soaked wooden skewers, or flatten into patties. Grill in a hot griddle pan, or braai. Serve on rolls with pickled vegetables and hummus or tzatziki, and trimmings of your choice.

FISH BURGER WITH ATCHAR

Makes 8

You will need

What to do

• 15ml (1 tbsp) oil • 15ml (1 tbsp) butter • 1 large onion, finely sliced • 10ml (2 tsp) curry powder • 4 fillets firm white fish, such as dorado • Salt and freshly ground black pepper • Juice of 1 small lemon • 4 burger rolls • Mango atchar, to serve

Heat the oil and butter in a pan and fry the onion until soft. Add the curry powder and cook until fragrant. Either remove the onions or push to one side, and if necessary add extra oil to fry the fish. Season the fish and fry on both sides until just cooked. Serve in a roll topped with the onions, cucumber and a generous dollop of atchar.

GREEK SALAD PITA

Makes 8

You will need

What to do

• 50g feta cheese • a few olives, pitted • 1 firm red tomato, roughly chopped • a chunk of cucumber, peeled and chopped • 1 small red onion, finely sliced • 2.5ml (½ tsp) dried mixed herbs • 15ml (1 tbsp) lemon juice • 20ml (4 tsp) olive oil • Salt and pepper, to taste • 1 pita bread, split open

In a bowl, toss together the feta, olives, tomato, cucumber, onion, herbs, lemon juice and 15ml (1 tbsp) of the oil. Season. Brush the inside of the pita with the remaining oil and spoon in the salad.

CHEESE AND TOMATO QUESADILLAS Makes 3

You will need

What to do

• 300g mature cheddar cheese, grated • 125g cherry tomatoes, halved • Large handful fresh coriander leaves • Few drops of Tabasco sauce or sweet chilli sauce • Salt and freshly ground black pepper • 6 tortillas or any other soft flatbreads

Divide the cheese, tomatoes and coriander leaves between 3 tortillas. Sprinkle with Tabasco or sweet chilli sauce and season. Cover with the remaining tortillas to make sandwiches. Place under a preheated grill or in a hot griddle pan, pressing down to flatten the tortillas. Cook until crisp and cheese is melting. Cut into wedges and wrap in foil to transport. If you like, you can replace the tomatoes with cooked or smoked chicken or smoked ham, and add mayonnaise.