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OCTOBER 2018
EDGARS CLUB MAGAZINE OCTOBER 2018 EDGARSCLUB.CO.ZA
‘I DO’ SCENTS
SIDEWALK STYLE
FRAGRANCES FOR THE BIG DAY
HOW TO DRESS LIKE THE URBAN ELITE
club member EXCLUSIVE PUMP FOR POINTS AT
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FASHION, BEAUTY & LIFESTYLE INSPIRED BY SA
local is lekker IN CELEBRATION OF ALL THINGS LOCAL, WE’RE SHARING THE FAVOURITE RECIPES OF SOME OF OUR MOST LOVED SOUTH AFRICANS
XOLISWA NDOYIYA NELSON MANDELA’S PRIVATE CHEF
UMLEQWA FA R M CHICK EN SERVING: 4 PREP TIME: 15 mins COOK TIME: 35 mins SKILL LEVEL: 1 (easy)
1½kg chicken (farm is best but otherwise free range), cut into pieces 1 onion, chopped 1 tbsp flour 3 cups (750ml) chicken stock Chopped fresh parsley, to serve Season the chicken with salt and pepper then boil in 1 cup of water for 10 minutes with the lid off; the water will evaporate. 2. Allow the chicken to slightly fry in its own fat for a further 5 minutes. Add the onion and flour, and cook for another few minutes. Stir in the stock, bring to the boil and cover. 3. Cook for 20–25 minutes until the chicken has cooked through. 4. Scatter with parsley, and serve with the sauce on the side.
1.
‘THIS WAS MR MANDELA’S FAVOURITE. HE ALWAYS ASKED FOR HIS GRAVY ON THE SIDE. IF IT WASN’T THERE, HE WOULD CALL ME AND SAY, “XOLI, WHERE IS MY GRAVY? WASN’T THE BIRD DRINKING ANYTHING?”.’
L I V E FO O D
‘FOOD IS ALL ABOUT FAMILY AND FRIENDS, AND PUTTING YOUR HEART INTO PREPARING A MEAL IS THE SAME AS PRESENTING THEM WITH A WONDERFUL GIFT.’
SIBA MTONGANA AUTHOR AND CELEBRITY CHEF
PAPIZZA SERVING: 4
750ml water Pinch of salt 530ml maize meal 30ml butter 125ml basil or rocket pesto 30ml sweet chilli sauce 225g chorizo, sliced ½ red onion, sliced 150g broccolini, blanched 300ml shaved Parmesan Rocket, to garnish (optional)
PREP TIME: 10 mins
COOK TIME: 40 mins
Pre-heat the oven to 220°C. In a medium-sized saucepan, bring the water and salt to a rapid boil. Add half the maize meal and whisk to remove any lumps. 2. Reduce heat to medium, stir with a wooden spoon and cook, covered, for 8 minutes. Stir again and add the remaining maize meal, a little at a time, stirring and repeatedly mashing it against the sides of the saucepan with the back of the wooden spoon to prevent lumps from forming. This will take about 5 minutes. Reduce heat 1.
SKILL LEVEL: 1 (easy)
further and cook for 15–20 minutes until the pap has thickened to a stiff consistency and is cooked. Add butter and mix. Cool slightly. 3. Flatten into a pizza pan to create a pizza base. 4. Smear the papizza base with half the pesto and all the sweet chilli sauce. 5. Scatter with chorizo, onion, broccolini, the remaining pesto and Parmesan. 6. Season and bake for 10 minutes, or until cheese has melted. Remove from the oven and garnish with rocket, if using. Slice and serve warm. EDGARSCLUB.CO.ZA
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L I V E FO O D
‘BEING ABLE TO BRAAI THE PERFECT [MEAT] IS SOMETHING YOU SHOULD BE ABLE TO DO WITH EASE. THE [MEAT] MUST BE OF A CERTAIN QUALITY THOUGH. HOWEVER WELL YOU BRAAI IT, A BAD PIECE OF MEAT IS NEVER GOING TO TURN OUT GREAT.’
JAN BRAAI, AUTHOR AND FOUNDER OF NATIONAL BRAAI DAY
BRAAI FREEDOM FIGHTER BURGER SERVING: 4 PREP TIME: 10 mins plus fire COOK TIME: 8 mins, plus resting SKILL LEVEL: 1 (easy)
2 tbsp olive oil 2 red onions, sliced or chopped 2 sweet red peppers 2 cloves garlic, crushed or chopped 1 tsp chilli powder or cayenne pepper 2 tbsp paprika 2 tomatoes, chopped
THESE RECIPES ARE EXTRACTED FROM THE GREAT SOUTH AFRICAN COOKBOOK (QUIVERTREE PUBLICATIONS, R455)
2 tbsp tomato paste ½ cup beef stock 1kg steak mince 1 tsp sea salt 1 tsp black pepper 4 hamburger rolls, buttered Sour cream, to serve Chopped fresh parsley, to serve
1. Heat the oil in a pan or potjie and fry the onions and peppers for about 4 minutes until they start to soften, then throw in the garlic. Add the chilli powder or cayenne pepper and paprika and stir to release their flavours. Add the tomatoes, tomato paste and beef stock, and stir to combine. Bring to the boil, reduce the heat to a simmer, and allow the flavours to develop and the sauce to thicken. Check the pan or potjie every now and then to stir the sauce and make sure it doesn’t cook dry or burn. 2. Meanwhile, wet your hands with water and divide the mince into 4 equal-sized patties. Shape them into rounds, flattening them out quite well, as they will shrink a little during the braaiing process. Sprinkle with salt and pepper on both sides just before or during braaiing. 3. Braai them over very hot coals for 8 minutes, turning only once. 4. Remove the patties from the braai and rest them for a few minutes. Meanwhile, briefly toast the insides of the buttered rolls on the braai for bonus points. 5. Assemble the burger as follows: roll, patty, sauce, dollop of sour cream, chopped parsley. Serve immediately.
‘I LOVE IT WHEN I GET TO SEE MY KIDS’ SMILING FACES AS THEY TUCK INTO BOWLS OF HEARTY GOODNESS, PRETTY MUCH THE SAME FOOD THAT I USED TO ENJOY AS A CHILD. WHAT MORE COULD A PARENT ASK FOR?’
REUBEN RIFFEL MASTERCHEF SOUTH AFRICA JUDGE, REUBEN’S
PORK & BEANS
PHOTOGRAPHY: TOBY MURPHY
SERVING: 6
PREP TIME: 10 mins
1 tbsp black peppercorns 2 bay leaves, dried 2 sprigs thyme 3 tbsp coarse salt Canola oil 2½kg boneless pork belly For the beans: Olive oil 3 medium red onions, coarsely chopped 3 cloves garlic, peeled and crushed 3 cups tomato passata 2 cups concentrated chicken stock 2 x 410g cans borlotti beans 2 x 410g cans red kidney beans 1 x 410g can white beans Dried origanum to taste Smoked paprika to taste 200g Cheddar or mozzarella, cubed
COOK TIME: 2 hours plus resting
Pre-heat the oven to 250°C. Crush together the black peppercorns, bay leaves and thyme with the coarse salt and a drizzle of Canola oil. Using a sharp knife, score the skin of the pork belly. Rub the aromatics mixture all over the pork. Place in a roasting tray, fat side up, and roast for 15 minutes. 2. Turn the oven temperature down to 170°C and roast for another hour and 20 minutes. 3. Remove the meat from the oven and place another tray on top with enough weight to press down on the belly very lightly. Allow to cool like this for 2–3 hours. (This process is optional, but I like to have the fat side fairly flat and 1.
SKILL LEVEL: 1
(easy)
you also get rid of the excess fat.) Chop the cooled meat into cubes. 4. To cook the beans, add some olive oil to a wide pan and slowly sweat the onions and garlic in it without allowing them to brown. After about 4 minutes, add the passata and chicken stock, bring quickly to simmering point and then simmer slowly for 4 minutes. Add the beans, heat through, then add the cubed pork. 5. Cook for 8 minutes. Add the origanum and smoked paprika, season to taste and just before you serve the dish, add the cubes of cheese and stir through. By the time you serve the cheese will be nicely melted. EDGARSCLUB.CO.ZA
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