Edgars Club Magazine June 2018 - Live Food

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JUNE 2018

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EDGARS CLUB MAGAZINE JUNE 2018 EDGARSCLUB.CO.ZA

SAVE ON FLIGHTS AND HOLIDAYS

SKIN SAVERS

BEAUTY BUYS FOR COLDER WEATHER

THE SHINING

TRAVEL TO MAGICAL MOROCCO

GLOSSY LIPS ARE BACK!

WINTER WONDERS

STREET-STYLE FASHION, COOL CLASSICS AND DARING DETAILS

L I V E FO O D

SI M PLY

DELICIOUS Nirit Saban uses different flavour combinations to create unique, wholesome dishes

Greek-style whole roasted aubergine • 2kg aubergines • ½ cup olive oil • 6 cloves of garlic • 10 black peppercorns • 3 bay leaves • 4 baby onions • 1 sprig rosemary • 1 teaspoon dried oregano • ½ cup white wine • 2 cups vegetable stock • Salt • 2 lemons

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METHOD

Preheat the oven to 220°C. Peel one or two aubergines and keep whole. Peel the rest of the aubergines and cut into big chunks. Place all in a roasting tray and marinate first with olive oil, then add in the whole garlic cloves, black peppercorns, bay leaves, baby onions, rosemary and oregano, followed by the white wine and vegetable stock. Season generously with salt. Squeeze the juice of 2 lemons over the mixture and place the lemons into the dish for extra flavour while roasting.

Before placing into the oven, check to see if the pieces of aubergine that are sticking out of the liquid are glazed enough with olive oil. If it looks dry, drizzle over a bit more olive oil.

Reduce the temperature of your oven and roast at 200°C for 35–45 minutes.

Baby-leaf salad with fig, ricotta & honey-chilli dressing •5 00g fresh figs •4 00g ricotta • 1 50g baby leaves • 1 red chilli, deseeded and sliced finely •4 tablespoons olive oil

• 2 teaspoons white-wine vinegar • 4 teaspoons honey • P inch of salt • Freshly ground black pepper METHOD

Lay all the baby leaves loosely in a large flat salad dish, then tear the figs into 3 parts and arrange on top of the baby leaves. With a teaspoon or your fingers, take little lumps of the ricotta and add in between the figs and leaves.

In a small mixing bowl, whisk together all the liquids, chilli, salt and black pepper, and drizzle generously over the figs, ricotta and baby leaves.

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L I V E FO O D

Hake fishcakes • 1 kg fresh hake fillet • Juice of 2 lemons • 1 tablespoon chopped chives • 1 tablespoon freshly chopped coriander leaves • 1 tablespoon chopped parsley • Salt • Freshly ground black pepper • 200g cornflake crumbs • 3 tablespoons toasted sesame seeds METHOD

Soak the hake overnight in lemon juice. On a chopping board, slice the hake fillet into long, thin strips and then dice into small chunks.

In a medium-sized mixing bowl, add the chopped diced hake flesh, all the herbs, salt and pepper and mix loosely. Shape into 8 to 10 fishcakes.

Put the cornflake crumbs, sesame seeds, salt and pepper on a tray and crust each fishcake with the mixture.

In a frying pan, warm the oil on a medium heat and fry each cake for about 2 minutes on each side or until golden brown.

Chilli con carne This is a slight twist to the classic dish using a cross between Mexican and Middle Eastern ingredients.

FOR THE CHILLI CON CARNE

• 5 tablespoons sunflower oil • 1 onion, finely diced • 3 cloves garlic, crushed

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FOR THE SWEETCORN SALSA

• 4 sweetcorn cobs, cooked and kernels shaved off the cob • 2 carrots, diced • 1 cup shredded green cabbage • 1 cup shredded purple cabbage • 1 tablespoon chopped parsley • 1 teaspoon chopped coriander • 1 teaspoon chopped dill • Juice of 1 lemon • 4 tablespoons olive oil • Salt • Freshly ground black pepper FOR THE LABNEH WITH ZA’ATAR

• 2 50ml tub labneh • P inch of za’atar • Olive oil for drizzling • 6 to 8 wraps or laffa/roti • 200g mixed baby leaves METHOD

•2 red chillies, cut into chunks •2 green chillies, cut into chunks • 1 teaspoon paprika • 1 teaspoon ground coriander • 1 teaspoon cumin •½ teaspoon baharat/garam masala •5 00g beef mince •2 tablespoons tomato paste •2 tablespoons Mrs Ball’s Chutney •2 tins whole peeled tomatoes •2 tins red kidney beans •½ cup water • Salt •F reshly ground black pepper

Make the chilli con carne first, warming the oil in a medium-sized pot. Add the onion, garlic and chilli and sauté for 3 minutes on a medium heat. Then add the spices and the beef mince and cook for 5 minutes, breaking up the mince chunks into smaller pieces while cooking. Add the tomato paste and chutney and cook for a further 3 minutes. Finally, add the whole peeled tomatoes and beans, water, salt and freshly ground black pepper. Cook for 30–45 minutes on a low heat.

Prepare the salsa by placing all the ingredients into a bowl and mixing lightly.

Dress the labneh with za’atar and olive oil. Warm the wraps over a grill pan for about 20 seconds on each side.

When serving, arrange all the elements individually. Start filling your wraps with a dollop of labneh spread out on the base, then add a handful of mixed baby leaves, then the chilli con carne, then the salsa, another pinch of mixed baby leaves, and finally three dollops of labneh.

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L I V E FO O D

Sweetcorn & blue-cheese salad • 4 sweetcorn cobs, blanched and shaved • 1 50g baby sweetcorn, cut into quarters lengthways • 80g blue cheese • 5 tablespoons olive oil • Handful of chopped parsley • Salt • Freshly ground black pepper • Quarter of an orange • 4 tablespoons crushed almonds • 1 tablespoon balsamic glaze • Baby spinach or butter lettuce to bulk it up and add lightness (optional) METHOD

In a mixing bowl, add the cooked sweetcorn, the baby sweetcorn, crumbled blue cheese, olive oil, parsley, salt and pepper, and the juice of the orange. Add the spinach/ lettuce if using. Mix and add half the crushed almonds. When plating, add the rest of the almonds and drizzle the balsamic glaze in lashes.

Gluten-free poppy squares FOR THE CAKE

• 4 eggs • 200g castor sugar • 200g chickpea flour/almond flour • 1 cup poppy seeds • 3 teaspoons baking powder • 100g butter/oil • 1 teaspoon vanilla essence

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Date & nut roll • 1 cup castor sugar • 1 tablespoon honey • 500g date block, chopped into chunks • 2 tablespoons water • 1 50g roasted almonds, slightly chopped • 1 50g roasted pecans, slightly chopped • 1 50g roasted walnuts, slightly chopped • 1 50g roasted hazelnuts, chopped • 1 cup toasted sesame seeds for rolling METHOD

FOR THE SAUCE

• 2 50ml cream/coconut cream • 60ml castor sugar • 50g butter • 1 25ml water • 1 teaspoon vanilla essence FOR THE ICING

• 160g white chocolate • 125ml cream

poppy sponge. Allow to cool for 1 hour at room temperature and an additional 2 hours in the fridge.

For the icing, melt the white chocolate over a double boiler until melted, allow to cool for 5 minutes at room temperature and then add the cold cream and mix well. Ice the cake only when the wet poppy sponge has completely cooled.

Cut into 6cm squares.

METHOD

Preheat the oven to 200°C. For the cake, mix all the dry ingredients together first and then all the wet ingredients and combine.

Mix for one minute on a low speed if using an electronic mixer. Line a 40x28.5cm tray with baking paper and spread the cake mix out evenly.

Reduce the oven temperature and bake for 30 minutes at 170°C. Make the sauce by warming all the ingredients in a small sauce pot.

When the cake is ready, pour the sauce evenly over the hot

WI N 1 OF 3 COPIES OF OLAMI WORTH R330 EACH. THREE EDGARS CLUB MEMBERS STAND THE CHANCE OF WINNING A COPY OF OLAMI: SIMPLE NOURISHING FRESH . TO ENTER, SMS ‘OLAMI’ ALONG WITH YOUR FULL NAME AND ACCOUNT NUMBER TO 40263 OR ENTER ONLINE AT EDGARSCLUB.CO.ZA BEFORE 31 JUNE 2018. Ts AND Cs APPLY.

In a medium-sized pot, melt the sugar with the honey. When it starts to melt, add the chopped date blocks and, with a wooden spoon, keep stirring and breaking it down on a low heat continuously until smooth.

Add 2 tablespoons of water to loosen it up slightly. Remove from the heat and then add all the roasted nuts and stir well.

In a large baking tray lined with foil, add the toasted sesame seeds to create a sesame layer. When adding the date and nut mix, roll the foil with the sesame seeds and create a sesame-coated date-and-nut salami shape. Transfer to a clean cling-film base that you can rewrap and roll.

Place in the freezer for at least 3 hours or overnight. When preparing to slice your date and nut roll, defrost it in the fridge an hour before and then slice into 2cm pieces.

These recipes are extracted from Olami: Simple Nourishing Fresh

by Nirit Saban (Jacana Media, R330).

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