JULY 2018
club
Club member exclusive
EDGARS CLUB MAGAZINE JULY 2018 EDGARSCLUB.CO.ZA
MOVIE TICKETS FOR LESS
GERTJOHAN COETZEE
ON PROJECT RUNWAY SA & DRESSING CELEBS
THE OCCASIONS ISSUE
GOLD ACCESSORIES, SHIMMERING MAKE-UP & PARTY LOOKS
BAC K T O BASICS
Lisa Clark’s nutritious, easy-to-prepare meals are perfect if you’re always on the go
Roasted vegetable hummus SERVES 4 AS A SNACK
250g roasted vegetables 1 x 410g tin chickpeas, rinsed and drained 1 clove garlic 45ml tahini (sesame paste) 45ml lemon juice 5ml salt 2.5ml smoked paprika 50ml olive oil 60ml water or vegetable stock METHOD
Place all the ingredients into a blender or food processor and blend, adding enough water or vegetable stock until the consistency is smooth and creamy. Serve the vegetable hummus drizzled with olive oil, add a scattering of freshly torn parsley and, if you’re feeling indulgent, a sprinkle of sautéed pine nuts or pistachios.
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L I V E FO O D
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Pickled fish SERVES 8–10 AS A SIDE
30ml olive oil 5 large onions, cut into thin rings 3cm piece fresh ginger, grated 4 cloves garlic, crushed 80ml Pakco curry paste 5ml turmeric 15ml whole allspice 5ml coriander seeds 5ml ground cumin 6 bay leaves 750ml white vinegar 200g sugar 150g smooth apricot jam 500g grilled fish ( yellowtail or other sustainable white fish)
METHOD
In a stainless-steel saucepan over medium heat, add the olive oil and, when hot, gently sautĂŠ the onions until translucent. Add the ginger, garlic, curry paste and the spices and fry gently for a few minutes or until fragrant. Add the bay leaves, vinegar and sugar and stir until the sugar has
dissolved. Add the apricot jam and slowly bring to a boil. Reduce the heat and simmer for 20 minutes. Place a layer of grilled fish into a deep glass or non-metallic container and pour a little of the hot sauce over it, to cover. Continue layering the fish and the sauce until all the fish is covered. Cool, then refrigerate until ready to serve. >
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L I V E FO O D
Basic tomato sauce MAKES 1 LITRE
2kg ripe tomatoes, roughly chopped 100ml olive oil 60ml balsamic vinegar 20ml sugar Salt and freshly ground black pepper METHOD
Preheat the oven to 200°C. Place the chopped tomatoes onto a baking tray and drizzle evenly with olive oil and balsamic vinegar. Sprinkle with the sugar and season very well with salt and pepper. Roast in the oven for 1 hour, stirring every 15 minutes, and allow the edges of the tomatoes to char slightly, as this gives a delicious roasted flavour. Remove from the oven and allow to cool in the baking tray. Blend the roasted tomatoes until completely smooth. Refrigerate or freeze the sauce until needed.
EDGARS CLUB JULY 2018
Americanstyle chilli SERVES 8
30ml olive oil 1 red pepper, deseeded and chopped 1 green pepper, deseeded and chopped 7.5ml chilli powder 5ml smoked paprika 5ml ground cumin 2.5ml cayenne pepper 3 cloves garlic, crushed 2kg bolognaise 1 x 400g tin red kidney beans, drained and rinsed 250ml basic tomato sauce Wraps, grated Cheddar, sour cream, sliced avocado and chopped fresh coriander, for serving METHOD
Heat the olive oil in a large saucepan and add the peppers, chilli powder, paprika, cumin and cayenne pepper. Cook until the peppers have softened and the spices are fragrant – about 7 minutes. Stir in the garlic and cook for another minute or two. Add the basic bolognaise and stir in the beans and the tomato sauce. Simmer over low heat for 10 minutes. Serve in a wrap with grated Cheddar cheese, sour cream, sliced avo and fresh coriander. >
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L I V E FO O D
EDGARS CLUB JULY 2018
Moussaka SERVES 8–10
2 large aubergines, thinly sliced 90ml olive oil 1 medium-sized brown onion, finely chopped 2 cloves garlic, crushed 5ml ground cinnamon 2.5ml ground allspice 1.8kg bolognaise 125ml grated mozzarella Lemon wedges, for serving WHITE SAUCE
75g butter 100g cake flour 500ml milk, warmed METHOD
Heat a large frying pan over medium-to-high heat and brush the aubergine slices with 30ml of the olive oil. Cook the aubergines, in batches, for 2–3 minutes each side or until browned. Drain on kitchen paper. Heat the remaining 60ml olive oil in a large saucepan over medium-to-high heat and add the onion and the garlic. Cook, stirring, for 5 minutes or until the onion has softened. Add the spices and cook for a further 2 minutes. Add the bolognaise and cook for about 10 minutes, allowing the flavours to infuse. Meanwhile, make the white sauce. Melt the butter in a saucepan over medium-to-high heat and add the flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in the warm milk
and slowly bring to a boil. Cook, stirring, for 5 minutes or until the mixture has thickened. Remove from the heat. Preheat the oven to 180°C. Place one-third of the aubergine slices, slightly overlapping, over the base of an oven-proof dish. Spread half the meat sauce over the aubergines. Repeat the layers, ending with a layer of aubergines. Spread the white sauce over the aubergines and sprinkle with the grated cheese. Bake for 30–40 minutes or until bubbling hot and golden. Serve with lemon wedges.
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Basic bread dough MAKES 1 LARGE LOAF OR 2 SMALL LOAVES OR 24 MINI ROLLS
500g white bread flour 15ml salt 30ml sugar 10g (1 sachet) instant yeast 45ml olive, sunflower or coconut oil 300ml warm water METHOD
Mix the flour, salt, sugar and the yeast in a large bowl or into the bowl of a stand mixer. Make a well in the centre and add the oil and the water. Mix well to form a soft dough. If the dough seems a little stiff, add another 15–30ml water. Tip the dough onto a lightly
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floured work surface and knead for 10–12 minutes until the dough is smooth (knead for the same length of time if using a stand mixer with a dough hook attachment). Place the dough in a lightly oiled bowl and leave to rise for 1 hour until doubled in size. Knock back the dough and shape into either two loaf pans or 24 mini rolls on a baking tray. Allow to rise again until doubled in size. Preheat the oven to 220°C and, once the loaves or rolls have doubled in size, place into the oven. Bake the loaves for 30–35 minutes or until golden brown and hollow-sounding when tapped. Bake the rolls for 10–15 minutes or until golden brown and cooked through. Remove from the oven and cool on a wire rack. >
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L I V E FO O D
Chelsea buns MAKES 9 BUNS
250ml water 180ml sugar 4 cinnamon sticks Fresh peel from 3 naartjies ½ quantity basic bread dough 60g raisins (sweet treat – substitute with small chocolate pieces) Ground cinnamon, for sprinkling GLACÉ ICING
100g icing sugar, sifted 20ml water METHOD
Grease an 18cm square pan with butter. In a small saucepan, heat the water, sugar, cinnamon and naartjie peel together and slowly bring to a boil. Reduce the heat and simmer for 10 minutes. Set aside. Roll the dough out into a rectangle measuring about 23cm x 30cm. Brush the dough with the infused sugar syrup and sprinkle with the raisins and ground cinnamon. Starting from the longer side, roll the dough into a really tight ‘swiss roll’. Brush the end with a little water to seal. Cut the roll into nine even pieces and place them into the buttered pan, cut-side down. Allow to rise in a warm area for 20–30 minutes. Preheat the oven to 190°C. Brush the buns with the remaining syrup. Bake for 15–20 minutes until golden and cooked through. Remove from the oven and allow to cool for 10 minutes in the pan before transferring to a cooling rack to cool completely. Make the glacé icing by mixing the icing sugar and water together. Once mixed, pour over the buns and allow to set for a few minutes before pulling the buns apart and serving.
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Treat balls
PHOTOGRAPHY: NIGEL DEARY, STYLING: LISA CLARK
MAKES 10 BALLS
200g pitted dates 80g honey 60g smooth peanut or almond butter (or any nut butter of your choice) 250g muesli (optional additions: chocolate chips, dried fruit, nuts, banana chips) Desiccated coconut, for coating METHOD
Process the dates, honey and nut butter in a blender until combined, but not purĂŠed. Spoon the mixture into a large mixing bowl and stir in the muesli. Sprinkle in your choice of optional extras and mix well to combine. Roll the mixture into 2cm balls and roll in desiccated coconut. Refrigerate for at least 30 minutes before serving.
These recipes are extracted from Lisa Clark Everyday (Penguin Random House, R350).
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