Innholdsfortegnelse for March 2016 i Food & Home Entertaining

Smoked salmon and baby-potato frittata Serves 4 EASY 30 – 40 mins THE FLAVOUR COMBINATIONS 400g PnP Baby Potatoes, cooked and sliced in half 100g PnP Baby Marrows, coarsely grated 12 PnP Eggs 80g PnP Low Fat Smoked Salmon Flavoured Cream Cheese 115g PnP Cheddar, grated small bunch fresh parsley, finely chopped salt and freshly ground black pepper, to taste 100g (at least 4 ribbons) PnP Smoked Norwegian Salmon PnP Micro Herb Leaves, to garnish HOW TO DO IT 1 Preheat the oven to 180°C. Place four 375ml oven-safe ramekins on a baking tray. 2 Divide the potatoes and grated baby marrow equally among the 4 ramekins and set aside. 3 Place the eggs, cream cheese, Cheddar and parsley in a medium bowl, combine well and season to taste. 4…

AN AGELESS SKILL I’m 13 years old and an avid reader of this magazine, as well as an aspiring chef. I have been cooking since I was three (that’s another story!) and I started reading Food & Home Entertaining in 2010. I love your amazing recipes and your reviews of gourmet restaurants. I read many cooking magazines but, I’ve got to say, this magazine exposes me to so much as a chef-to-be. My favourite recipe was your frosted coconut lemonade (January 2016), which shows, in a most brilliant way, how to use something that is so plain in a gourmet manner. One of my most memorable moments was when I made some coconut prawns and my younger cousins helped me – we ended up with lots of coconut on the…

Cider-battered hake with parsnip chips and crushed peas This fish’s light and crunchy batter is perfectly complemented by the earthy and nutty parsnips Serves 2 A LITTLE EFFORT 45 mins THE FLAVOUR COMBINATIONS CRUSHED PEAS 350g frozen peas, defrosted zest and juice of ½ lemon + extra lemon wedges, to serve 50ml fresh cream salt and freshly ground black pepper, to taste PARSNIP CHIPS 5 large parsnips oil, to deep-fry small handful fresh thyme leaves + extra, to garnish BATTERED FISH 200g Asian tempura flour (available at select Pick n Pay and Woolworths stores and Asian supermarkets) 230ml cider, well chilled 2 small hake sides, deboned and skins on fresh dill, roughly chopped, to garnish good-quality mayonnaise, to serve (optional) HOW TO DO IT 1 For the crushed peas, place…

“There’s something quite fun about going deep into the ’burbs. The trees are taller, the roads longer ” Don’t be misled by the name. Though this summer night market once took up residence at Claremont’s Oval, its new home is the Kenilworth Racecourse. There’s something quite fun about going deep into the ’burbs. The trees are taller, the roads longer; and, when we find the market, it comes as a surprise – an oasis of people milling about chatting, eating, drinking. While it may no longer be in the location of its name, a loose homage has been paid in the conical way the market has been set up. Stalls and food trucks fence in a wide expanse of green lawn. In the centre of this, there are plenty of…

Coconut sticky rice with mango Serves 4 EASY 1 hr THE FLAVOUR COMBINATIONS 200g Arborio rice/any other starchy rice, rinsed 2 x 400ml tins coconut milk 60ml (4 tbsp) sugar 5ml (1 tsp) vanilla extract pinch salt 2 fresh mangoes, peeled, pitted and sliced small handful sesame seeds, toasted, to serve fresh mint, to garnish HOW TO DO IT 1 Place the rice, coconut milk, sugar, vanilla and salt in a pot. Simmer until the rice is soft and sticky, stirring occasionally, 45 minutes – 1 hour. 2 Serve the sticky rice warm with sliced fresh mango, a sprinkling of sesame seeds and fresh mint leaves. COOKS’ TIP If you can’t find fresh mangoes, substitute with a 410g tin of sliced mango. “The most exciting part, for me, was the…

“FOR US, CRAFT doesn’t mean small. It means it’s made with NATURAL PRODUCTS and minimal intervention” The train tracks are silent as they pass through Elgin station. It’s 51 miles from here to Cape Town, the platform signboard informs me, but, even if there was a train heading home, I’m in no rush to leave. As tasting rooms go, Sxollie’s is hard to beat. Set in the original ticket office of the old railway station, it’s a charming spot where a century-old clock ticks away the hours and signal levers stand silently in the corner. Tables spill out onto the platform, overlooking the tracks, packing crates and warehouses. And, yet, in a valley famed for its cool-climate chardonnay and stellar pinot noir, it’s not wine I’m interested in. Beyond those…

One lucky reader can win a Hamilton Russell hamper worth R1 175. The hamper consists of a bottle of chardonnay, a bottle of pinot noir, a copy of Olive Hamilton Russell’s cookbook, A Year on a Cape Wine Estate: Entertaining at Hamilton Russell Vineyards and a 500ml bottle of extra virgin olive oil. To enter, email your name, surname, postal address and ID number with ‘Hamilton Russell’ in the subject line to foodhome@caxton.co.za by 15 March 2016. This competition is open only to persons over 18 years of age.…

Non-culinary uses for lemons • Professional teeth-whitening treatments can cost a fortune. Reportedly. a mixture of bicarbonate of soda and lemon juice can save you the time (and cash)! Mix into a bubbly solution and apply to your teeth with an earbud. Leave on for no longer than 1 minute (the acid is strong enough to break down tooth enamel) and gently scrub off with a toothbrush. • Using a combination of olive oil and lemon juice can apparently help to harden nails. The solution will not only help to condition weak and brittle nails. but it may also whiten yellowing nails. • Lemon juice can. allegedly. soothe chapped lips. Rub the fruit onto your lips. then wash off the next morning. The lemon juice will remove any dead skin…

Avocado nuggets with a creamy horseradish and basil dip Veggie nuggets don’t get better than this! The avocado remains creamy and tender, while the panko breadcrumbs crisp up so well Serves 4 (makes 16) EASY 30 mins THE FLAVOUR COMBINATIONS AVOCADO NUGGETS 150g panko breadcrumbs45g pecorino, finely gratedsalt and freshly ground blackpepper, to taste2 large avocados, peeled5 large eggs, beatenoil, to deep-fry HORSERADISH AND BASIL DIP 250ml (1 cup) buttermilk60ml (¼ cup) fresh basil leaves60ml (¼ cup) pecorino, finely grated1 (about 25g) spring onion, chopped30ml (2 tbsp) creamed horseradish30ml (2 tbsp) mayonnaise15ml (1 tbsp) lemon juicelemon wedges, to servemicroherbs, to garnish (optional) HOW TO DO IT 1 For the avocado nuggets, combine the panko crumbs and 45g pecorino. Season to taste. 2 Cut each avocado into quarters and then into…

Rosemary, brown butter and cracked black pepper soda bread Using bicarbonate of soda instead of yeast to leaven this spin-on-the-traditional Irish soda bread, makes it an excellent, fuss-free recipe to try if you’re new to bread baking Makes 1 large wreath A LITTLE EFFORT 1 hr 30 mins THE FLAVOUR COMBINATIONS 170g butter + extra, to serve 675g cake flour + extra, to dust 180g oats 45ml (3 tbsp) sugar 45ml (3 tbsp) fresh rosemary, finely chopped 30ml (2 tbsp) baking powder 15ml (1 tbsp) bicarbonate of soda 15ml (1 tbsp) salt 15ml (1 tbsp) freshly ground black pepper 1,3L buttermilk HOW TO DO IT 1 Preheat the oven to 190°C and grease and dust a large baking tray with flour. Place the butter in a saucepan and melt over…

Miso paste Looking for more umami richness in your food? Typically described as salty, miso paste adds delicious nutty, deeply savoury and earthy undertones to whatever it touches. Miso paste is a traditional Japanese seasoning made by fermenting a mixture of soya beans, sea salt and rice koji (a fungus). The result is a thick paste that’s high in protein and rich in vitamins and minerals. Our favourite variety is red miso, but it is also available in mellower-flavoured white- and yellow types and it’s easy to find in Asian supermarkets and at larger Pick n Pay stores. It’s useful to know that a little goes a long way. TRY THESE... Cook steak in a little oil in a smoking hot pan. Remove the pan from the heat and place…

MY MOST MEMORABLE CHILDHOOD MEAL WAS SCALLOPED POTATO. I am the eldest of nine children, and my mother loved to cook. There was always something bubbling on the stove when we came home. We ate simple food and always had pudding – something basic, like stewed apple or rhubarb with custard, or a steamed pud. I, too, am a ‘feeder’. My mother used to say, “Feed children up like fighting cocks, or you will spend your money on the doctor or chemist.” My happiest childhood memories are associated with food. IT TOOK A LONG TIME FOR THE PENNY TO DROP THAT I WOULD FOLLOW IN MY MOTHER-IN-LAW, MYRTLE’S FOOTSTEPS. It began when we did the pilot of our first TV show together. She was too busy to continue so I…

Life was put into perspective for me recently by a Karoo thrush I’ve cooed and clucked at in my garden and fed only fresh breadcrumbs for the last three years. One evening, while my husband and I were sitting down to supper, into our house hopped this little birdie, settling on a coiled pile of TV cables, which were clearly the closest thing to a nest he could find. Refusing to be coaxed out by anything – including my now-minced dinner on a saucer – he stayed there for the night. The following morning, he stepped out onto our patio and sat in the sun, not objecting in the slightest to me stroking him. Not even 10 minutes later, he gently closed his eyes for the last time. I was…

@thedopedonuts These donut-devising Joburg-based culinary masterminds create every flavour of donut imagineable, from the ‘Peanut Butter Legs’ (vanilla-cake donut, peanut butter and crumbed toast) to the ‘Curious George’ (vanilla-cake donut, Nutella and chocolate and banana chips). Treat yourself to this follow! @yours_ceramics Yours Ceramics is just beginning to showcase cute and quirky products on our favourite social-media channel. Find them at yoursceramics.co.za to view their striking collection of ceramic bowls. They are still small, but we expect big things from this fun, emerging brand! @symmetrybreakfast These two UK-based boys blow us away every morning with breakfast delights that get the taste buds tingling. In the above image, what may look like one digitally mirrored breakfast, is actually two almost-identical dishes. The feed features breakfasts eaten around the world. Intrigued? Go…

A true food lover through and through, Christiana Cartwright, gives us a little insight into the colourful world of The Lifestyle Directory , and encourages the same curiosity she possesses when it comes to tasting and making food. Plus, she shares a must-try recipe for low-carb pasta I started blogging three years before The Lifestyle Directory. The blog is a reflection of my personal life and interests. As an engaged chef with three passports, it made sense to blog about travel, food, weddings and home decor. My blog is extremely personal, meaning that what I love the most is what I write about the most and, for me, that’s food. I live to eat. No one else I know loves food like I do. I cannot count…

Leeks With winter on its way, it’s a great time to start thinking about the vegetables you would like to enjoy during the colder months. Leeks are fabulously versatile, adding delicious flavour and texture to everything from soups and stews to pies and quiches. A member of the onion family, leeks can be grown easily from the offcuts of previously store-bought ones – just save the ends with the roots and transplant them in the soil. Within 6 – 8 weeks, you’ll have newly sprouted leeks for harvesting. If growing from seedlings, plant the seedlings in a full-sun area, about 15cm apart, with rows 50cm apart, and with the roots as deep as possible to increase the length of the white part of the shaft. Water regularly. Once they have…

Charming chardinnays Goodbye to the rich, heavy, buttery, oaky chardonnays, and hello to the elegant, lean, pure, balanced offerings of late. It seems that the Burgundy (French) grape, one of the most widely planted white varietals globally, is making a strong comeback in South Africa. Like all South Africans, I used to love these mouthwatering, rich wines and, contrary to my belief, my palate followed the trend and adopted the green, crisp, more acidic sauvignon blanc instead. Until about three years ago, during a lunch at Hamilton Russell, I fell in love all over again with chardonnay for its multilayers, depth, versatility and, most of all, elegance. Here are examples of this new generation of some tantalising chardonnays and their top-scoring points (based on blind tasting and a 100-point system)…

Baked Camembert topped with Westfalia Sweet Chilli Salsa Guacamole Serves 2 EASY 15 mins 1 wheel Camembert 1 tub Westfalia Sweet Chilli Salsa Guacamole fresh thyme sprigs crackers or fresh crusty bread, to serve HOW TO DO IT 1 Preheat the oven to 180°C. Line a baking tray with baking paper and place the cheese on the baking tray. Bake for 5 – 8 minutes. 2 Remove from oven and place in the centre of a serving platter. Top with Westfalia Sweet Chilli Salsa Guacamole and serve with crackers or slices of fresh, crusty bread. Pairs well with white wine.…

Fragrant roasted aubergines with harissa and guacamole Serves 4 EASY 1 hr Preheat the oven to 200°C. Slice 4 aubergines into quarters lengthways and lay the wedges on a roasting tray. Drizzle with olive oil, 5ml (1 tsp) ground coriander, 5ml (1 tsp) ground cumin, 5ml (1 tsp) paprika and season well with salt and freshly ground black pepper. Roast until the aubergines are tender, about 50 minutes. Place the roasted aubergines on a serving platter, dollop with shop-bought harissa paste and sprinkle with sliced spring onion and microherbs, if desired. Serve with lime wedges for squeezing, if desired, and shop-bought guacamole. Peri-peri tomato chicken livers with ciabatta toasts Serves 4 EASY 20 mins Heat a glug of olive oil in a pan over low heat and fry 1 diced…

Editor’s pick courtneyscott.tv “Once confined to a New York City cubicle, Courtney dreamt of a life less regular. In 2007, with a one-way ticket in hand, she quit her job, moved to Italy and never looked back. Now she travels for a living as a blogger, filmmaker and leading on-air travel expert,” reads Courtney Scott’s biography on her lust-worthy travel blog. With her long and wavy brown locks, glowing complexion, doe eyes and supermodel frame, it’s hard for a gal to feel warm and fuzzy about this drop-dead-gorgeous American beauty – except you can’t help but like her immensely once you start watching her passionate and engaging travel-host reels! Having visited a passportful of countries, from Colombia to Serbia, no doubt Courtney’s travel trajectory will reach many more corners of…

“I've experienced fusion, molecular and the new Nordic movements. After many years of cooking, I'm embracing the complexity in simpicity” RICHARD CARSTENS Richard Carstens is a flurry of energy as he bursts out of the kitchen. It might be a midweek morning in summer, but there’s a full house booked for dinner and, behind the glass walls of the kitchen, his brigade of chefs are hard at work: trout being filleted, beef marinated and fires lit... Much like the chef himself, Richard's plates are a carefully controlled whirlwind. Passion and enthusiasm for the chef, flavour and texture for the plates. A freight train of ideas and inspirations, Richard distils his cooking philosophy down to a very simple concept: “I’ve experienced fusion, molecular and the new Nordic movements. After many years…

Charango, perhaps not unlike the street it sits on, ebbs and flows with each passing day. As Bree Street bustles at lunchtime, but comes alive as the sun goes down, so Charango seems to move with the pace of the pavements. Lunchtime and early evenings see the cosy wooden terrace fill with office workers enjoying a bowl of tuna tacos, or perhaps a sundowner pisco sours and ceviche. When the sun dips behind Signal Hill, the action moves indoors. It’s a moody, sexy space; a blend of raw, exposed walls and organic wood tones; of industrial ceilings and deep-buttoned, oxblood leather banquettes; unadorned walls contrasted against the striking mural by local artist, Faith47. It’s a space made for trendy Bree Street. But more interesting than the decor is the new…

ADEL FERREIRA Freelance photographer Being a mother of two boys, it is the simple things in life that hold the greatest pleasure. My favourite part of cooking is picking fresh herbs from the garden. Inspired by Kath Megaw’s Real Food – Healthy, Happy Children , I want to grow a lot more of my own food. One of my favourite dinners is ostrich steak done on a griddle pan, green beans with a lemon and garlic sauce and roasted veggies. In a perfect world, I would bake fresh bread every day and make my own ice cream! RIEHAN BAKKES Freelance photographer I’m a Stellenboscher delighted to be stuck between the worlds of photography, food, wine, music and the sea. It takes no time at all to get me, my wife…

SUNDAY FAMILY FEAST Rosemary, brown butter and cracked black pepper soda bread PAGE 86 Lemon, mustard and rosemary roast chicken PAGE 23 Red wine-marinated rump and rocket salad with a chive and mustard oil dressing PAGE 111 Gooey bacon and marshmallow-studded chocolate brownies PAGE 40 TARYN “When the in-laws come round, this menu offers the comfort of a Sunday roast with the light, but flavour-packed rump salad. And, who doesn’t love ending a meal with warm chocolate brownies?” SUPPER IN A HURRY Mussels steamed in Asian miso broth PAGE 114 Shamrock greens with purple cabbage and pecan salad PAGE 88 Coconut sticky rice with mango PAGE 24 CHEVAUN “I’ve been trying to fit in my New Year’s resolution of ‘making something delicious every night’ with my pretty jam-packed lifestyle. All…

Gherkin fries with aïoli I recently had delicious ‘pickle fries’ at a restaurant in Joburg and thought they were quite a revelation! Since then, I’ve seen fried gherkins of many different variations popping up on blogs and American-restaurant menus all over the place. These are my own take on this micro trend – crunchy on the outside and vinegary and soft on the inside. Dipped in garlicky mayo, they’re utterly moreish Serves 4 EASY 20 mins THE FLAVOUR COMBINATIONS 8 – 10 large gherkins, each sliced into 6 wedges lengthways and dried on paper towel 2 eggs, beaten with a pinch salt 120g panko breadcrumbs oil, to deep-fry salt, to taste 200g good-quality mayonnaise 1 garlic clove, peeled and minced snipped chives, to garnish microherbs, to garnish lemon wedges, to…

As the number-one cheese brand in Italy for 130 years, Galbani is more than just an ingredient in a recipe. It is the everyday sharing of food and company. Grilled Galbani Caprese salad Preheat the oven to 200°C. Slice the tops of 10 salad tomatoes off and hollow them out with a spoon, discarding the inner flesh. Season each tomato with salt, line with fresh basil leaves and stuff with pieces of Galbani Mozzarella. Wrap the outside of each tomato with a slice of Parma ham. Place the tomatoes on a baking tray, drizzle with olive oil and bake in the oven until the Parma ham is crispy, the mozzarella is golden brown and the tomatoes have softened, about 20 minutes. Serve with bruschetta, salad leaves and extra basil. NOW…

WHAT IS SO SPECIAL ABOUT CHARDONNAY? Chardonnay is one of the most versatile and adaptive varietals there is. It’s a wine that handles a wide range of styles in an assertive, expressive manner, and these styles complement diverse cuisines. Chardonnay has the ability to showcase its site (terroir) more than almost any other varietal. If you put this all together, chardonnay is accessible and easy to the novice consumer. It’s also one to please and challenge the demanding connoisseur. WHAT IS DE WETSHOF’S VISION WITH REGARDS TO CHARDONNAY? To showcase chardonnay in a site-specific way, meaning making different wines from the same grape, but each wine expressing the individual features of the vineyard – five chardonnays, each with its own personality. HOW LONG WOULD YOU AGE YOUR WINE AND WHY?…

Gooey bacon and marshmallow-studded chocolate brownies To make the most decadent, gooey, sweet ’n salty chocolate brownies, prepare your oven and chocolate brownie-mix batter according to packet instructions. Grease and line the base of a baking tin (use the size specified on the brownie-mix instructions). Add 165g chopped fudge to your brownie batter – this gives the baked brownies a deliciously gooey texture. Bake until 10 minutes before the end of cooking time. At this point, top the brownies with 10 – 15 white marshmallows and 250g chopped and crispy-fried streaky bacon. Return the brownies to the oven and bake for the remainder of the oven time. Remove from oven and allow to cool slightly before serving with vanilla ice cream and warm chocolate sauce.…

Think Dr. Green for a trusted purchase of high quality and great well-being. Never forget: good health starts with a good pan! Eating healthy means healthy cooking, with certified cookware that doesn’t release substances into food; that allows delicate cooking of a meal and respects the environment, making the time spent over the stove both easy and exciting. All Dr. Green cookware is made from 6mm-thick cast aluminium, rendering cooking temperature uniform across the entire surface. The range is ideal for gentle cooking over low heat, keeping food wholesome and more flavoursome. Discover the select collection for everyday cooking, as well as specialised cookware for roasting, steaming, frying or slow-cooking vegetables, fish and lean meats at risoli.co.za. DR. GREEN IS: • Single die-cast Italian aluminium 6mm-thick body Triple-layer Greenstone non-stick…

“I think I’m going barmy,” Jeremy Borg mutters to himself. He put something somewhere in his kitchen and now he can’t remember where he put it. Then he finds it. He grins. Life is good; he is happy because he is doing what he loves best – cooking. And, like a typical chef, he’s always bustling, fussing over something, doing things at speed as though a waiter has just called out, “Order for table seven!”; and, the moment he has sliced something, a lemon in this case, out comes the rag to automatically clean the counter, almost obsessively. But, this is not pathology; it’s a chef thing, and it’s his years of experience as a chef shining through. What Jeremy is doing on this day, at his home in Paarl,…

Wine is pure magic, intensified by that first enticement of the wine label. It can’t be anonymous; in the same way a perfume, without a brand, loses its power to make you dream,” says French sommelier, Philippe Bourguignon. Growing up in Paris, I have spent countless hours in the aisles of Printemps and Galeries Lafayette department stores, mesmerised by these dreamy, voluptuous and exotic scents wafting around me. I have now traded my fragrance fascination for my passion for aromas. Today, even though I am more knowledgeable about the content in the bottle, I can’t resist the temptation to buy a wine because of its alluring label or packaging. You will probably notice that you are more attracted to a ‘good’ design – one with which you connect because it…

Chilled rocket, baby marrow and avocado soup with mini garlic pan-fried breads Soup was definitely not made for wintertime only! This veggie-packed green soup is served cold and is utterly delicious, light and super-refreshing Serves 4 EASY 1 hr 15 mins THE FLAVOUR COMBINATIONS MINI PAN-FRIED BREADS 80ml ( 1 cup) warm water 55g butter 10ml (2 tsp) garlic, peeled and minced 250g self-raising flour 2,5ml (½ tsp) fine salt cooking spray, to coat SOUP 600g baby-marrow rounds, blanched (see ‘Cook’s tips’) 1L (4 cups) cold chicken stock 50g rocket, chopped 3 (about 60g) spring onions, chopped 2 avocados, peeled and pitted 30ml (2 tbsp) Dijon mustard 30ml (2 tbsp) lemon juice 5ml (1 tsp) garlic, peeled and finely chopped salt and freshly ground black pepper, to taste 100g ricotta,…

1.  Which popular Southern food, made by grinding and boiling corn, is actually an old Native American dish called sofkee?2.  Masa, the Spanish word for dough flour, is made from which vegetable?3.  In which city was the US company, Dunkin’ Donuts, founded?4.  After China, which country produces the most rice?5.  Which bone is found in a T-bone steak?6.  Becherovka is a herbal liqueur from which country?7.  Crêpes Suzette are reputedly named after a companion of which British monarch?8.  ‘Primavera’ means what in Italian?9.  In which country is Blue Mountain coffee grown?10.  What is the culinary term for clear soup that has been clarified to remove fat and sediment?11.  Which country’s paprika is considered the finest around?12.  Related to caraway, which herb was originally known as petroselinum or stone celery?13.  Which…