Innholdsfortegnelse for Aug-15 i Food & Home Entertaining

I have a ritual every Women’s Day that becomes more precious to me with each passing year: I take out my beloved dog-eared, tea-stained copy of the 19th-century American classic, Little Women , and open it up at a random page. Call me kooky, but I like to think that whichever chapter I land on contains an important message about a life lesson I need to focus on more during my own journey… of course, it’s a lot easier to absorb a lesson when it’s being taught by an inimitable and infinitely wise woman like Louisa May Alcott. Among her endearing flock of the March family’s female siblings in the book – each of them based on Louisa and her sisters during their coming of age – it’s a well-known…

WINNING LETTER Monthly celebration Last year, I requested an F&HE subscription for my birthday, and I am so pleased I did because my lovely aunt gifted it to me. It’s like having a birthday every month of the year! I can’t wait until the day my new mag arrives and I sit on the sofa with a cup of tea and get my monthly dose of inspiration. Being in the food industry, I love the recipes but, even more, I love how many people have made food their lives and share their products and knowledge with the world – including you guys from F&HE! Thank you for the best food mag in SA. My collection is filed in chronological order – and the earliest dates back to 1992! Joanne Clegg,…

Little Luxury Vitality Mini Water Cooler is the first of its kind to offer ice-cold water at 6°C, which flows fast from its tap while being energy-efficient and environmentally friendly. Now, Discovery Vitality members can get up to 25% cash back on thousands of items listed in the Dis-Chem HealthyCare catalogue, including Little Luxury products. Shop online with Discovery Miles at dischem.co.za. TO ENTER Email foodhome@caxton.co.za with ‘Little Luxury’ in the subject line before 15 August. Include your name, contact number, ID number and delivery address.…

Boasting over 15 medicinal benefits, lemon balm is FDA approved and is said to be a herbal cure-all! What’s more, it lends great flavour to food, adding that little something special. IN THE KITCHEN Lemon balm pairs beautifully with honey and fish and is the cherry on top of any fresh green salad. The herb can also be used to make herbal tea, lemon balm oil and ointment, honey butter and vinegar, and is delicious added to scones and muffins for a lemon-flavoured twist. HOW TO GROW Lemon balm is a rugged and adaptable herb that will flourish in rich, moist, but well-drained soil. If planted during colder months, cover it with a frost net. Yet, if you plant it during the summer months, it is best placed somewhere that…

SEVEN SPOONS BY TARA O’BRADY (TEN SPEED PRESS, R355) This is the debut cookbook of Tara O’Brady, with warm Indian-inspired recipes spicing up the pages. The coconut kheer with bronzed pineapple and the pakora (Indian vegetable fritters) pack punch and are fabulous for entertaining, a small family meal or a sneaky treat just for you. FIVE F&HE READERS CAN EACH WIN A COPY OF SEVEN SPOONS BY TARA O’BRADY FROM EXCLUSIVE BOOKS.TO ENTER, EMAIL YOUR NAME, CONTACT NUMBER, ID NUMBER AND POSTAL ADDRESS TO FOODHOME@CAXTON.CO.ZA  WITH ‘SEVEN SPOONS’ IN THE SUBJECT LINE. ENTRIES CLOSE 15 AUGUST 2015.…

Upland Cape Ruby Tandem (R150) SA’s only organic, vegan port, bursting with ripe red fruit, a vanilla aroma and a dry finish. Vergenoegd Old Cape Colony Cape Vintage 2003 (R170) Old leather, cocoa, liquorice and tantalising oxtail stew aromas. De Krans Premium Cape Ruby (R65) Yummy morello cherry aromas, sweet and ripe plums and raspberry compote. A delicious, figgy delight. GIVEAWAY One lucky reader stands a chance to win 12 bottles (two cases) of De Krans Premium Cape Ruby worth over R800. Made from traditional port cultivars in Calitzdorp, it’s full of ripe fruit and spice flavours and makes a great partner to cheese or chocolate desserts. TO ENTER Email foodhome@caxton.co.za by 15 August with ‘De Krans’ in the subject line. Include your name, surname, contact details, address and ID…

This is the perfect dish to feed a crowd. The chorizo gives it a spicy and smoky flavour, and you can use any mix of seafood and shellfish you prefer Serves 6 – 8 EASY 1 hr THE FLAVOUR COMBINATIONS 1L – 1,2L chicken/fish stock100g chorizo, finely sliced280g – 300g (about 8) boneless,skinless chicken thigh fillets, cutinto large chunks/rough quarters30ml – 45ml (2 tbsp – 3 tbsp) olive oil350g – 400g white fish fillets, cutinto large chunks1 onion, peeled and finely chopped1 red pepper, cored and finely diced4 garlic cloves, peeled and crushed1 x 400g tin chopped, peeled tomatoes125ml (½ cup)/1 glass dry white wine500g Arborio rice2 pinches saffron, soaked in 30ml(2 tbsp) hot water7,5ml (1½ tsp) smoked paprika2,5ml (½ tsp) dried chilli flakes(optional)200g calamari, cut into rings500g mussels, in…

THE NEW AND IMPROVED KNORR COOK-IN-BAGS COME IN FIVE MOUTH-WATERING FLAVOURS: BBQ, GARLIC & ROSEMARY, LEMON & ITALIAN HERBS, SPICY ROAST CHICKEN AND STICKY CHICKEN WINGS. THE FLAVOURFUL COOK-IN-BAG SEALS IN MOISTURE AND ENSURES THAT YOUR ROAST CHICKEN IS ALWAYS SUCCULENT AND TASTES LIKE IT’S BEEN MARINATED FOR HOURS. TRY KNORR COOK-IN-BAGS FOR PERFECT ROAST CHICKEN EVERY TIME. TRY THIS RECIPE IDEA FROM KNORR: • Add sour cream and baby potatoes to your Knorr Cook-In-Bag Lemon & Italian Herbs for a creamy lemon and chicken dish. WATCH OUT FOR THE WHATSFORDINNER? TV SHOW! EVERY SATURDAY AT 7PM ON SABC 3 FROM 11 JULY TO 3 OCTOBER.…

IT’S A WINNER SCRUMPTIOUS BEEF SHORT-RIB PIES FOR A LAZY NIGHT IN GOOD FOOD GREAT WINE WE’VE PAIRED A SELECTION OF MOREISH WINTER MEALS WITH FABULOUS WINES Beef short-rib pies PAIR WITH Olive Brook Shiraz/Cabernet Sauvignon 2012 Serves 6 EASY 2 hrs 45 mins 2kg SPAR Thick Beef Short Ribs,cut into 3cm piecessalt, to taste70g SPAR Cake Wheat Flour+extra, to dust30ml (2 tbsp) SPAR Organic ExtraVirgin Olive Oil12 SPAR Freshline PicklingOnions, peeled4 SPAR Freshline Garlic Cloves,peeled and finely chopped30ml (2 tbsp) SPAR Tomato Paste500ml (2 cups) red wine2 sprigs SPAR FreshlineRosemary, chopped6 sprigs SPAR FreshlineThyme, chopped500ml (2 cups) SPARBeef Stock2 x 400g puff pastry, defrosted1 Large Egg, whisked with apinch of salt 1 Season the short ribs with salt and toss through the flour. Heat the oil in a small…

I would be cheeky to proclaim I am a health guru and confess that I have many a deep-fried and chocolate-laden recipe in my repertoire. But, there has been a distinct shift in my food style over the past couple of years. My blogging echoes my personal food journey and being healthier is increasingly a priority for me, which is reflected in my posts. As a professional chef, the focus was on making each dish as tasty as possible, never counting calories, fat or sugar. I also loved eating out a lot, so, when I wasn’t making restaurant food, I was eating it. I stopped cooking professionally many years ago. Since leaving the kitchen, I have spent a long time in recruitment, case management with the long-term unemployed and with…

A little bird told me, “You know you’re on the right side of the foodie tracks when you arrive at Blue Bird Garage Market.” At the entrance, a large pallet of breads makes its way in, leaving a trail of breadcrumbs for us to follow inside. Set in an old postal plane hangar, the venue is just outside a train crossing. And, while the market is big, it’s neatly contained. Its setting in Muizenberg means the atmosphere is beach-y, relaxed and, yes, a little hippy. Along with some surfboards, colourful paper lanterns and lines of bunting hang down from the high wooden rafters. There’s plenty of seating too. The long tables fill the centre space, with food stalls flanking, and, at the far end, is a play area for kids,…

In the deep midwinter, there’s nothing like a delicious South African port to warm you up. The quality of local fortified wines has grown in leaps and bounds in recent years and can rival some of the best Portugal has to offer. Producers like Boplaas, De Krans and Axe Hill, in the port heartland of Calitzdorp, make gorgeously complex, amazing value-for-money ports; while KWV in Paarl, Delaire Graff in Stellenbosch and Upland in Wellington are just some others to try. Local winemakers are increasingly using Portuguese cultivars like touriga naçional and tinta roriz, but SA port has its own unique identity and a great heritage, according to Leon Coetzee of Boplaas. “Although the market in SA is small, we’ve got a good few producers who consistently craft stylistically correct and…

Nadia Barnard is winemaker at Waterkloof, a biodynamic estate in Somerset West What attracted you to winemaking? I grew up in Somerset West and my dad’s hobby was beekeeping. So, we spent a lot of time on wine farms, checking the hives and chatting to winemakers. I found the process of using science to create a bottle of wine amazing. I also love the culture behind winemaking and being able to work outside in nature. What do the men in your life think of your career choice? My two brothers think it’s great as they can try all my wines. I tend to plan my weekends around wine. In fact, I’m planning this weekend around an amazing Burgundy. It drives my boyfriend mad! Tell us about your love of travel?…

Chargrilled dukkah-coated pineapple wedges Serves 4 – 6 EASY 30 mins THE FLAVOUR COMBINATIONS DUKKAH 100g pistachio nuts 100g macadamia nuts 10ml (2 tsp) black sesame seeds 15ml (1 tbsp) chilli flakes 5ml (1 tsp) coriander seeds 5ml (1 tsp) ground cumin 5ml (1 tsp) green peppercorns 2 medium pineapples, peeled and cut into wedges 60ml (¼ cup) honey 30g butter 15ml (1 tbsp) olive/avocado oil HOW TO DO IT 1 For the dukkah, place all of the ingredients in a frying pan over medium heat and dry-roast, 3 minutes. Stir the mixture, remove from heat and set aside to cool. Roughly chop half of the dukkah mixture. Place the unchopped half in a food processor and roughly grind. Mix the ground dukkah with the chopped dukkah. 2 Rub the…

Crostata with Zespri SunGold Kiwifruit and nuts Serves 10 EASY 1 hr 15 mins + 1 hr, to refrigerate PASTRY 250g cake flour 50g icing sugar 150g cold unsalted butter, finely chopped 1,25ml (¼ tsp) salt 60ml (¼ cup) ice water FILLING 100g macadamia/hazelnuts 30ml (2 tbsp) honey 60ml (¼ cup) demerara sugar 15ml (1 tbsp) cake flour, sifted 8 – 10 medium Zespri SunGold Kiwifruits, peeled and sliced 1 egg, beaten 15ml (1 tbsp) fresh cream fresh mint, to garnish crème fraîche, to serve 1 For the pastry, place the 250g cake flour, the icing sugar, butter and salt in a food processor and blitz until the mixture resembles breadcrumbs. Add the ice water and blend until it comes together. Remove from processor. Shape the pastry into a disc,…

Basil Pesto and Sun-dried Tomato Pinwheel Scones Makes 12 EASY 45 mins Clover Mooi River Butter, to grease 280g cake flour + extra, to dust 15ml (1 tbsp) baking powder 2,5ml (½ tsp) salt 60g castor sugar 65g Clover Mooi River Butter 125ml (½ cup) Clover Full Cream Fresh Milk 1 egg 60ml (¼ cup) ready-made basil pesto 10 soft sun-dried tomatoes in oil, drained and finely chopped 140g Clover Mature Cheddar, grated 1 Preheat the oven to 220°C. Grease 2 baking trays with Clover Mooi River Butter and line with baking paper. 2 Sift the flour, baking powder, salt and castor sugar together into a large mixing bowl. Using your fingertips, rub the 65g Clover Mooi River Butter into the dry ingredients. 3 In a separate bowl, mix together…

Classic fish and chips with lemon aïoli Serves 2 EASY 30 mins THE FLAVOUR COMBINATIONSLEMON AÏOLI 1 egg1 garlic clove, peeled15ml (1 tbsp) lemon juice250ml (1 cup) canola oilsalt and freshly ground blackpepper, to taste 4 Nicola potatoes, peeled2L sunflower oil150g self-raising flour1 large egg200ml beer2 x 250g fresh hake fillets HOW TO DO IT 1 For the aïoli, place the egg, garlic clove and lemon juice in a food processor and blitz until smooth. With the motor still running, add the canola oil, a little at a time, until emulsified. The aïoli should be light in colour, thick and fluffy. Season with salt and pepper to taste. 2 Cut the sides off the potatoes and slice into strips, as desired. Heat the sunflower oil in a medium-size deep pot…

Grapefruit and edamame salad with ginger and maple syrup dressing Serves 4 EASY 15 mins THE FLAVOUR COMBINATIONS 150g edamame pods120g sugar snap peas2 grapefruits, peeled and sliced150g radishes, finely sliced30g white salad onions, peeled andfinely sliced lengthwayshandful fresh mint leaveshandful fresh pea shoots GINGER AND MAPLE DRESSING 15ml (1 tbsp) maple syrup1,5cm piece ginger, peeled and grated7,5ml (1½ tsp) water30ml (2 tbsp) olive oiljuice of ½ lemon7,5ml (1½ tsp) white vinegarsalt and freshly ground blackpepper, to taste HOW TO DO IT 1 Bring a medium-size saucepan of salted water to a boil. Blanch the edamame pods and sugar snap peas, 3 minutes. Drain the vegetables and discard the water. Remove the tough outer pods of the edamames and reserve the beans. 2 On a serving platter, arrange the grapefruit…

1 Thailand and the Philippines produce the world’s largest amount of this fruit, even though it is originally from South America. What fruit is it? 2 Which pungent ingredient has its own festival on the Isle of Wight every August, with all manner of specialities from chutneys to ice cream? 3 Which fruit, in season from the end of August, is mostly grown in the UK’s northeast and Lake District areas and is used in crumbles, chutneys and cheeses? 4 When was the Slow Food movement founded and where? 5 Lamb needs to be at what age before it is classed as fashionable-once-more mutton? 6 Colette, from the movie Ratatouille, is modelled on which well-known female chef? 7 The purple cherokee, green tiger, black crim marmande and San Marzano are…

NEW TEAM PLAYER Claire Ferrandi Food editor I've recently left my life as a freelancer in Cape Town to join F&HE in Joburg. I'm a food stylist, recipe developer, chef and lover of all things buttery. Nothing makes me happier than shooting a gorgeous editorial food story from conceptualising the look and feel, planning the recipes, the exciting process of sourcing ingredients and props, to the day of the shoot. This month, I'll be savouring the last of winter indulgences by cooking hearty meals and enjoying big glasses of red wine. Myburgh du Plessis Photographer I just love every day that I get to spend behind the camera, creating the best possible images with all the wonderful stylists I get to work with. I am about to become…

Soft and chewy almost-burnt caramels These caramels melt in your mouth with an interestingly subtle, almost-burnt caramel flavour. They make a lovely homemade gift. The secret to making these perfectly soft and chewy is to pay close attention to your sugar thermometer – if the caramel doesn’t reach the correct temperature, you’ll end up with caramel sauce (not the worst thing that could happen!) and, if the caramel reaches a higher temperature, you’ll end up with the kind of unpleasant, extremely chewy toffees we’ve all eaten at some point Makes 60 – 80 caramels A LITTLE EFFORT 1 hr 45 mins THE FLAVOUR COMBINATIONS 310ml (1¼ cups) fresh cream 150g butter 5ml (1 tsp) salt 5ml (1 tsp) vanilla essence 490g white granulated sugar 40g honey 125ml (½ cup) water…

1 August. Craft Beer, Food & Wine Fair at Helderfontein Estate in Joburg. Enjoy gourmet street-and market food, craft liquors and cocktails, a bubbly and oyster corner and more! Tickets cost R50 pp (children aged 4 – 16); R150 (regular admission, includes a beer- or wine glass) and R950 (VIP). itickets.co.za; craftfair.co.za 610 August. Decorex Joburg at the Gallagher Convention Centre. Themed the ‘Home of Great Ideas’, Africa’s premier annual decor and design event promises to bring visitors more inspiration than ever before. Tickets cost R100 (adults), R85 (students/ pensioners), R15 (children under 12). decorex.co.za 79 August. Hermanus Wine & Food Festival. If you are a lover of delectable food and wine, then you’re in for a treat! The festival will celebrate the best South Africa has to offer in…

Serves 4 EASY 30 mins SALAD olive oil, to fry 4 x 100g tuna fillets 75ml soya/teriyaki sauce 250g sushi/jasmine sticky rice, pre-cooked 2 carrots, shaved 1 cucumber, shaved 50g pickled ginger DRESSING 40ml sesame oil50ml light soya sauce15ml (1 tbsp) fish sauce60ml (¼ cup) sugar5ml (1 tsp) red chilli flakesjuice of 4 lemons WASABI MAYO 100ml Japanese mayo 10ml (2 tsp) wasabi 1 For the salad, heat some olive oil in a non-stick frying pan over medium-high heat and sear the tuna, 2 minutes on each side. Add the soya or teriyaki to glaze. Remove from heat. 2 For the dressing, mix together all of the ingredients. 3 For the wasabi mayo, mix together the 2 ingredients. 4 To assemble the salad, place the rice on a plate, followed…

Not only are avocados delicious, they’re healthy too – they boost your daily intake of monounsaturated fats and essential nutrients such as potassium, folic acid and vitamin C. Jazz up your usual toast by adding a soft-poached egg, spicy chorizo and topping it with slices of creamy avo. Or, get creative on the weekends and make a tasty frittata. Whatever breakfast tickles your fancy, make sure you add a little green goodness. Avocado frittata with sun-dried tomatoes, feta and olives Serves 4 EASY 45 mins 80g spring onions, chopped 10ml – 15ml (2 tsp – 1 tbsp) avocado oil 6 large eggs 125ml (½ cup) milk 2,5ml (½ tsp) dried mixed herbs 3,75ml (¾ tsp) salt 1 avocado, peeled, pitted and diced 10ml (2 tsp) lemon juice 100g feta cheese,…

1 Low Carb is Lekker Ine Reynierse 2 The Real Meal Revolution Prof. Tim Noakes et al 3 Hunger for Freedom Anna Trapido 4 tashas Natasha Sideris 5 Cook Book: 187 Recipes that will make you incredibly popular Matt Preston 6 Market Food SA Jessica Cairns, Dianne Stewart & Lissa Stewart 7 Durban Curry: So Much of Flavour Erica Platter, Clinton Friedman & Devi Sankaree Govender 8 Low-carb Living for Families Monique le Roux Forslund 9 Baking for Pleasure & Profit Christine Capendale 10 Die Kos Revolusie Prof. Tim Noakes et al…

13&26 August. The Nedbank Cape Winemakers Guild Auction tastings – in CT (13 August) and Joburg (26 August) – showcase small-volume wines. Visitors can bid on rare bottles. Tickets cost R190 pp. webtickets.co.za 15 August. Cellar master Neil Bester at Plaisir de Merle will pair wines with a feast prepared by chef and author Karen Dudley at 1764 Manor House. Tickets cost R550 pp, with wine included. 021-874-1071 29 August. The Simonsig Vintage Wine Day in Joburg offers the chance to try a selection of vintage wines from the estate’s wine cellar and includes tastings, a masterclass and food. Tickets cost R250 pp. 021-888-4900 29 August. The Pinotage on Tap festival kicks off at Joburg’s Vale Bonne Country Estate. The event includes live music, lunch and straight-from-the-barrel pinotage. Tickets cost…

Although often referred to as ‘Sputnik’, contrary to rumours, kohlrabis cannot fly and they are not a remnant of the Russian space programme. The light green or purple vegetable gets its name from combining the German words for cabbage, ‘kohl’, and turnip, ‘rabe’. The poor kohlrabi… It’s kind of like the Chinese Crested in the dog world – so unique-looking it generates stares, but only a few love it enough to want to live with it. But, the bulb is deliciously sweet and juicy, mostly resembling cabbage heart and broccoli stem in taste. Try these recipes and you’ll never judge the kohlrabi by its looks again. Shaved kohlrabi, radish, apple and fennel salad with an orange dressing This salad is so refreshing and a firm favourite when it comes to…

Wild mushroom, truffle and kale open lasagne An elegant way to serve a simple dish Serves 4 EASY 30 – 45 mins THE FLAVOUR COMBINATIONS MUSHROOM, TRUFFLE AND KALE SAUCE 30ml (2 tbsp) olive oil 2 shallots, peeled and finely chopped 200g mixed wild mushrooms, roughly sliced 200g button mushrooms, quartered 1 small bunch kale, roughly chopped into bite-size pieces and pre-blanched 2 garlic cloves, peeled and crushed 60ml (¼ cup) white wine salt and freshly ground black pepper, to taste 375ml (1½ cups) fresh cream small handful fresh parsley, roughly chopped 5ml (1 tsp) black truffle oil, to taste 12 lasagne sheets 50g Parmesan, freshly grated, to top microherbs, to garnish HOW TO DO IT 1 For the sauce, heat the olive oil in a large frying pan over…

Give tonight’s steak dinner a little something extra with this delicious mixture: place 1 peeled and thickly sliced onion, a knob of Flora Gold and 2 sprigs fresh thyme in a frying pan over medium heat, and cook until the onions have caramelised, 10 minutes. Remove from heat and allow to cool completely. Mix another 4 big dollops of Flora Gold with the caramelised onions. Season 4 fillet steak medallions with salt and chargrill on each side in a little oil in a griddle pan over medium heat, 5 – 6 minutes or until done to your liking. Serve topped with dollops of the caramelised onion and Flora Gold mixture, and dig in! Recipe twist Replace the caramelised onions with peeled and roasted pickling onions. Allow to cool after roasting…

It’s shady at a table in the pebble-strewn courtyard of Chardonnay Deli, just off the winding road leading to Groot Constantia. Avocado trees and pines form a backdrop to a couple spreading country-style chicken liver pâté on freshly baked bread. Teenagers splurge on cakes, seated at mismatched country-style tables with bright splashes of paint. Under an old oak, chef-owner Charmaine Le Cok is drinking a green super-juice of kale, cucumber, lemon and apple. She believes it’s easy to eat healthily. “It’s mostly healthy food that I crave. My husband and I generally do,” she says. “I won’t say I don’t have a sweet tooth. But, if I’m going to eat something sweet, it has to be amazing and made properly.” For that reason, everything at Chardonnay Deli, from cakes to…

In 2013, I was working full-time as a marketing manager, but felt that I needed a creative outlet and a way of pursuing my passion in a more permanent way. I was spending all my free hours drawing designs and hand-making samples for what would become the basis of Sugar and Vice. During this period, I took time out to see some of Europe and to walk the Camino de Santiago (from Saint-Jean-Pied-de-Port – on the French side of the Pyrenees – to Santiago). I am a one-man band, but I’m looking to hire someone in the near future to help me manage the day-to-day running of the business. Next month, I am planning to recruit interns to assist me with the PR, marketing and admin side. I feel like…