Edgars Club Magazine September 2018 - Food

club SEPTEMBER 2018

EDGARS CLUB MAGAZINE SEPTEMBER 2018 EDGARSCLUB.CO.ZA

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THE DEFINITIVE GUIDE TO S/S FASHION, BEAUTY & LIFESTYLE

L I V E FO O D

BOWLEDOVER BOWLS HAVE OFFICIALLY TAKEN OVER AS THE TRENDIEST DINNER ACCESSORY. HERE ARE OUR FAVOURITE DISHES IN A BOWL

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ISLAND POKE BOWL TUNA, AVOCA DO A ND EDA M A ME POK E SERVES: 2 people

1 cup uncooked brown rice 200g cooked tuna, cut into 1cm cubes 1 cup edamame beans, blanched 1 mango, diced ½ cup sliced onions, fried until crispy 1 avocado, sliced 2 tablespoons pickled ginger 2½ teaspoons sesame seeds

1 sheet nori seaweed, rolled and sliced ½ teaspoon sesame seeds Salt and pepper Dressing 2 tablespoons tamari ½ red chilli, finely chopped Juice of 1 lime 1 tablespoon rice wine vinegar

Cook the brown rice as per packet instructions. Once ready, set aside.

2. In a small bowl, add all the ingredients for the dressing and mix well.

3. Now it’s time to assemble the bowl. Don’t be afraid to get creative with the way you build this bowl. Beautiful and unique presentation is a great way to connect with your food.

Once you have assembled the ingredients, drizzle over the dressing and sprinkle with sesame seeds. Season to taste and tuck in!

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GREEN SUPREME SPINACH, COURGETTE A ND COCONUT CUR RY SOUP ( V EGA N) SERVES: 4 people

2 tablespoons coconut oil 1 green chilli, chopped 1 teaspoon curry powder 1 teaspoon ground cumin 1 teaspoon turmeric 1 large leek, washed and sliced 2 small sweet potatoes, peeled and diced

2 large or 6 small courgettes, chopped 200g fresh spinach 80g broccoli 3 cups vegetable stock 400ml coconut milk Salt and pepper Olive oil

In a large saucepan over medium heat, add the coconut oil, chilli and spices. Fry for one minute until fragrant. Add the leek, sweet potatoes, courgettes, spinach, broccoli and the vegetable stock. Simmer for 20 minutes.

2. Blend the soup until smooth using a stick blender. Add the coconut milk and simmer for another 20 minutes. Season to taste and serve the soup hot, with a drizzle of olive oil.

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L I V E FO O D

RA-RA-RAMEN DUCK R A MEN SERVES: 2 people

2 tablespoons white miso paste 2 tablespoons tamari 3 whole star anise 5cm piece fresh ginger, thinly sliced 2 cloves garlic, crushed ½ red chilli, finely chopped 4 cups chicken stock Salt and pepper 200g egg noodles 2 duck breast fillets 2 eggs 1 generous handful pak choi ½ cup sliced red cabbage 1 handful fresh coriander leaves, roughly chopped Sesame seeds

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In a medium-sized saucepan over medium heat, add the miso paste and fry for one minute. Add the tamari, star anise, ginger, garlic and chilli.

2. Fry for another minute. Add the chicken stock, season and bring to a gentle simmer while you prepare the rest of the ingredients. Cook the noodles as per packet instructions. Once ready, set aside. Bring a small saucepan of water to a boil. You will need this for the eggs. While the water is coming to a boil, add the duck breasts to a medium-sized frying pan over medium heat. You want the duck breasts to get hot with the pan.

Let the duck cook for 10 minutes, skinside down, to crisp the skin and cook out the fat.

3. Once the skin is golden brown, turn 1.

the duck and cook for another three to four minutes. Once ready, remove from the heat and place on a board. Cover with foil and let it rest for five minutes.

While the duck is resting, pop the eggs into the boiling water. Six minutes will give you the perfect gooey egg. Once ready, place the eggs in ice water to stop the cooking process. This also helps ease the peeling process.

4. Peel and slice the eggs. Place the pak choi, cabbage and noodles in your serving bowls. Strain the broth, keeping the liquid and discarding the solids.

5. Add the liquid to your bowls using a ladle. Slice the duck and add it with the eggs to the bowls.

6. Top with the coriander and sesame seeds and season to taste.

HUMMINGBIRD SPICE CA K E W ITH CASHEW CR E A MCHEESE FROSTING ( V EGETA R I A N) SERVES: 10 people

Cake 1½ cups spelt flour (or all-purpose flour) 1½ teaspoons bicarbonate of soda 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon ground cinnamon 1 cup coconut sugar (or muscovado sugar) 1 cup mashed bananas ¼ cup coconut oil, melted 1 tablespoon vanilla paste ¼ cup plus 2 tablespoons pineapple juice, at room temperature

2 tablespoons apple cider vinegar ½ cup chopped fresh pineapple (or stewed or canned) ¹∕³ cup raw pecan nuts Frosting ½ cup raw macadamia nuts ½ cup raw cashew nuts ¼ cup plus 2 tablespoons coconut milk ¼ cup maple syrup 2 tablespoons coconut oil 1 teaspoon vanilla paste Juice of ½ lemon ½ teaspoon salt

Soak the nuts for the frosting in water overnight or for four hours minimum. Once you’re ready to work with them, drain and rinse them. Preheat the oven to 180°C. Grease a 25cm bowl or cake tin and line the base with baking paper.

2. Sift the flour into a large bowl. Whisk in the bicarbonate of soda, baking powder, salt, cinnamon and sugar. In a separate medium-sized bowl, whisk together the bananas, coconut oil, vanilla paste and pineapple juice until combined. Add the wet ingredients to the dry ingredients and mix well. Whisk in the apple cider vinegar, chopped pineapple and pecans. You should see little bubbles form.

3. Transfer the batter to the baking tin. Bake for 40 to 45 minutes or until a toothpick comes out clean when inserted. Remove from the tin and cool on a wire rack.

While the cake is cooling, combine all the ingredients for the frosting in a blender and blend until smooth. Pop the frosting into the fridge for 20 minutes to let it set. Once the cake has cooled completely, ice it and serve.

PHOTOGRAPHY & FOOD STYLING: MELISSA DELPORT

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THESE RECIPES ARE EXTRACTED FROM WHOLE: BOWL FOOD FOR BALANCE BY MELISSA DELPORT (PENGUIN RANDOM HOUSE, R300).

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