Innholdsfortegnelse for February 2015 i Food & Home Entertaining

With a busy print deadline looming, my husband offered to cook me dinner the other night. He’s always been a pretty good cook, but his more recent association with Food & Home Entertaining has inspired him to up his culinary game considerably. This game upping has been directly proportionate to my daily conversations with him about the flavour of the month – when fusion was the topic on the table, I was presented with an Asian cottage pie; when giving traditional dishes contemporary twists was churning through my mind, along came craft beer-poached pears. While these taste adventures are ‘special’, to say the least, classic comfort food is all I crave during deadline madness, so I definitely didn’t want any surprises. Thus, an order of good old fish and chips…

Forget honey smoked salmon... Try something citrusy and a bit tart to spice things up! Serves 2 – 3 EASY 1 hr + 1 hr, to rest THE FLAVOUR COMBINATIONS PIZZA DOUGH 400g ‘00’ flour, sifted pinch salt 30ml (2 tbsp) brown sugar 7g instant dried yeast 250ml (1 cup) lukewarm water TOPPING 125g cranberry sauce 100g smoked Norwegian/ Scottish salmon 50g dried cranberries, soaked in boiling water for 10 minutes and drained 150g mascarpone cheese small handful purple basil 1 soft citrus, peeled and cut into segments tomatoes, tossed in equal quantities of pomegranate molasses and balsamic vinegar, to serve (optional) edible flowers, to serve (optional) HOW TO DO IT 1 Mix together the flour, salt, sugar and yeast. Make a well in the centre, add the water and…

EDMOND FALLOT BLACKCURRANT DIJON MUSTARD, R50 FOR 210ML, LA MARINA FOODS DEFY’S THE RED SENSE RANGE TOASTER, R599, FROM MAKRO AND GAME SIMBA ALL GOLD TOMATO SAUCE FLAVOURED POTATO CHIPS, 36G PACKET FOR R4,99, 125G PACKET FOR R10, AVAILABLE AT RETAILERS NATIONWIDE DELONGHI NESCAFÉ DULCE GUSTO CIRCOLO COFFEE MACHINE IN RED, R2 499, AVAILABLE AT LEADING RETAILERS LIKE GAME, MAKRO AND PICK N PAY SET OF 4 RED POP ART POSTERS BY LYNDEN REABOW: CHOOSE FROM A RANGE OF ICONIC SOUTH AFRICAN KITCHEN STAPLES AVAILABLE IN 3 SIZES (10CM X 10CM, 20CM X 20CM, 30CM X 30CM), R230 – R299, UTIQUE.CO.ZA…

The Morning Trade has an industrial street cred that is the perfect urban backdrop against which small producers juxtapose their lovingly tended and created wares. Locals have quickly taken ownership of the market that is the brainchild of Anna Savage. Former professional chef, founder and owner of Durban’s I heart Market, Anna decided that if she wanted somewhere to buy honest, artisan produce, there must be others who felt the same (see page 128 for more on Anna). The weekly market allows shoppers to stock up from bakers, makers, butchers, farmers, brewers, grocers, cooks and mongers. Although some people clearly use the market as a rendezvous point, serious shoppers arrive early enough to enjoy the smug satisfaction of laden tables and brimming shelves. And, having assumed the competitive edge, the…

The cheesery is owned by Renaissance man, Paul Boutinot, of Waterkloof Estate. Interestingly, Boutinot refers to himself as the ‘custodian’ of Waterkloof, and this suggests his thinking that you don’t ‘own’ nature; you are its custodian at best. It is, therefore, not surprising that Healey’s Cheesery is steeped in Boutinot’s philosophy. These artisan cheeses are made entirely by hand and in the most natural way possible – one of the reasons why Healey’s has won so many awards. So, you might ask, how does one produce a world-class cheese? The answer is: it all starts with the milk. On the day I visit the farm, sitting across from Jannik Le Roux, who oversees the financial and marketing side of things at Healey’s, a woman enters and Jannik introduces us. “This…

“Rum tasting starts the same way as any other spirit tasting – with colour, clarity and brilliance. At the meniscus, where the rum meets the glass, there ought to be a ring – a green ring. This is a sign of age in rum, which is important because not all producers are honest when it comes to their age statement. Bring the glass right up to your nose, inhale gently and you’ll get the top note. If you’re following along with a glass of Appleton, you’re probably getting orange peel, cocoa, vanilla, nutmeg, coffee, oak and a hint of leather. Finally, the tasting part of rum tasting. Have a sip and normally the notes on the tongue follow the notes from the nose.” NEW SPARKLERS Two of the Cape’s leading…

Bloody Mary with bacon sali This is a tasty Bloody Mary mix to which you can add whatever additional flavourings you prefer . Freeze some of the base mix ( without vodka ) to make Bloody Mary ice cubes , and garnish the drinks with fresh celery stalks, crispy bacon strips or sauteed prawns . Bloody Marys are delicious with or without vodka and are wonderful served at brunch Makes 1L EASY 40 mins + freezing time THE FLAVOUR COMBINATIONS BLOODY MARY 1,5kg ripe tomatoes 45ml (3 tbsp) freshly squeezed lemon juice 5ml (1…

“You’re the bacon to my eggs” Bacon and egg puff pastry hearts Serves 2 EASY 1 hr THE FLAVOUR COMBINATIONS BACON AND EGG HEARTS 1 x 400g roll frozen puff pastry, thawed 5 eggs 30ml (2 tbsp) harissa paste 4 rashers streaky bacon salt and freshly ground black pepper, to taste fresh basil leaves, to serve roasted cherry tomatoes, to serve HOW TO DO IT 1 Preheat the oven to 220°C and grease and line a baking sheet. 2 Roll out the puff pastry and, using a 10cm-wide heart stencil or cookie cutter, cut out 4 hearts and place on the prepared baking sheet. Using the remaining puff pastry, cut out another 4 hearts and use a smaller heart stencil or cookie cutter to cut out the middle. You should…

Thai salmon fondue Serves 4 EASY 20 mins THE FLAVOUR COMBINATIONS 400g lightly smoked salmon steaks or fillet 80g sugar snap peas 4 red chillies 10ml (2 tsp) fresh ginger, grated 5ml (1 tsp) coriander seeds 2,5ml (½ tsp) cumin 2 garlic cloves, peeled juice of ½ lemon 2 lime leaves 400ml coconut milk 4 red salad onions, peeled and cut into strips small handful fresh coriander HOW TO DO IT 1 Cut the salmon into cubes, split the sugar snaps and place on 4 skewers. 2 Place the chillies, ginger, coriander seeds, cumin, garlic, lemon juice and lime leaves in a grinder and grind to a smooth paste. Fry 15ml (1 tbsp) of the curry paste in a saucepan over medium heat for 1 minute, stir in the coconut…

These travellers, led by their taste buds, are the first to linger more than a night or two in Lima, the gateway once considered a mere pit stop on the rush to mystical Machu Picchu (machupicchu.gob.pe). This flat, sprawling metropolis may not be as stunning as Rio or as stately as Buenos Aires, but the only coastal capital in South America is certainly distinguished by its fantastic food. Two of The World’s 50 Best Restaurants are here, owned by chefs who have already captivated Europe and the USA, and half a million pack into Lima every September for the annual food festival, Mistura. There’s more to feast on in Lima than the tasting menus of Central (centralrestaurante.com.pe) and Astrid & Gastón (astridygaston.com), recently voted the best two restaurants in South…

Brazilian curried mango and ginger soup Serves 4 EASY 15 mins + 2 hrs, to chill THE FLAVOUR COMBINATIONS 3 ripe mangoes, skin and pip removed 2 garlic cloves, peeled 15ml (1 tbsp) fresh ginger, peeled and grated 10ml (2 tsp) medium curry powder 5ml (1 tsp) chilli powder 250ml (1 cup) milk 2 x 400ml tins coconut milk salt and freshly ground black pepper, to taste handful fresh coriander, to garnish HOW TO DO IT 1 Add the mango, garlic, ginger, curry powder and chilli powder to a food processor and blend until well combined. Add the liquid ingredients and process until smooth. Season with salt and pepper before transferring to a large bowl. Cover and refrigerate to chill, 2 hours. 2 Serve garnished with coriander. Brazilian black bean…

I began my career as a chef in Franschhoek at Haute Cabrière and then moved to French Connection as Head Chef. I returned to Durban and, after a brief hiatus, I was offered an opportunity to open my own restaurant. This is when I opened Manna in Marriott Road. After three-and-a-half years, I sold the restaurant to André Schubert of Café 1999 fame, who turned it into Market, and I then opened and conceptualised The Corner Café in Glenwood. Durban is unique because it’s tropical, it’s relaxed and there is a wealth of different cultures, all in close proximity. Durban is real – it’ll never be fancy and you can always put your feet up on the chair. I heart Market came about when I had been booked off work…

Luisa Farelo Food stylist and recipe developer I graduated from Silwood Kitchen Cordon Bleu School of Cookery in 2003 and have since worked in numerous five-star establishments and as a private chef for clients in Amsterdam, Cannes, New York, San Diego, Ireland and Switzerland. I love my copper pans and am not a fan of banting! Everyone who knows me knows my favourite food is pork belly – nothing quite beats crackling! Megan Daniels Food stylist and recipe developer There is so much more to food than just nourishing the body. It*s art. It*s love. It brings people together. So does my Texan-fried chicken made in my favourite kitchen tool • my cast­iron pot. I am a big advocate of •farm to fork* and am passionate about the beauty of…

LIÈGE CAFÉ, JOHANNESBURG For those who’d like a little taste of Belgium’s Liège without the air ticket, an authentic experience awaits you at Liège Café, a Belgian restaurant, bakery and patisserie. Offering classic French cuisine in the evenings, it’s also a popular venue for breakfast meetings and weekend brunch. You’ll be hard-pressed to resist the call of crisp, buttery croissants, breads, brioche, tarts and sweet pastries. Owner and fourth-generation pastry chef, Jean-François Schevenels, is fastidious about smoking his own imported Scottish salmon, making his own mayonnaise, Béarnaise, sauce au poivre and creating smooth buttercream for macaroon fillings. BOOKINGS: 011-036-2924; liegecafe.co.za; booking@liegecafe.co.za UNDER OAKS PIZZERIA, PAARL You will find Under Oaks Pizzeria on a beautiful wine farm just outside Paarl, where it offers a lovely getaway for a laid-back lunch or…

Karen McLean, of the Secret Squirrel Food blog, is an Australian living in Dubai. Her site and passion is all about making healthy food fun, creative and interesting! Secret Squirrel Food is a collection of her recipes, which celebrate the pleasures of eating simple, natural and wholesome food, and her vision to promote healthy eating in the Middle East. I moved to Dubai because I wanted to start a new adventure. I love travelling and Dubai has become my home away from home. I plan on staying long term and I can’t see myself living in any other city. Dubai is one of the world’s most dynamic cities and there is never a dull moment! I love meeting new people and experiencing different cultures. I decided to start a food…

This delicate herb with curly leaves is a member of the parsley family. Often used in French cooking, it has a subtle, mild taste with hints of liquorice. Chervil loses its flavour easily, especially if exposed added at the end of cooking or finely chopped and sprinkled over a finished dish. How to grow While easy to grow from seed, chervil requires cool, moist conditions. In hot weather or dry-soil areas, the herb will flower rather than produce lush leaves for culinary use. It’s therefore recommended that you plant it so it will grow in the cooler season. Alternatively, plant it in semi-shade or where it can be sheltered from the summer heat by other plants. In the kitchen With its delicate flavour, chervil is usually included in light recipes…

Allée Bleue Brut Rosé 2012, R110 Impress that special someone with this cap classique. Fresh and zingy, filled with flavours of raspberries, strawberries and summer petals, it’ll help you see life with rosé-tinted glasses. And that can’t be bad. It’s the season for wooing loved ones, and what could be more fun and flirty than rosé? Here’s a trio of summer pinks to get you in the romantic mood Waterkloof Circumstance Cape Coral Mourvèdre 2014, R95 If you think you don’t like rosé, you must try this. Made from mourvèdre, which adds a floral-perfumed note, it has a gorgeously subtle and elegant style with notes of fresh guava and strawberries. Doran Vineyards Rosie D Rosé 2014, R59 Bright and brash, a bit of a fruity tart with a heart. Think…

Red Valentine's Day salad Serves 4 EASY 15 mins 1 PnP Beetroot, cooked 24 fresh cherries 60ml (¼ cup) pomegranate rubies 4 plums, sliced 8 PnP Strawberries, halved handful PnP Cherry Tomatoes, halved handful radicchio leaves 250g ricotta cheese PnP Balsamic Vinegar, to serve PnP Extra Virgin Olive Oil, to serve 1 Thinly slice the cooked beetroot and use a heart-shaped cutter to cut hearts out of each slice. 2 Arrange a healthy salad for you and your significant other with the beetroot hearts and remaining ingredients. 3 Serve with lashings of balsamic vinegar and olive oil. Red hot chilli-pepper fillet Serves 4 EASY 40 mins TOMATO AND PEPPER SALSA 3 PnP Red Sweet Peppers, halved and seeded zest and juice of ½ PnP Lemon 1 red chilli, seeded and…

Noughts and Crosses Serves 6 EASY 30 mins THE FLAVOUR COMBINATIONS LAVENDER COOKIES 150g butter, softened 15ml (1 tbsp) castor sugar, sifted 22,5ml (1½ tbsp) milk 185g cake flour, sifted 1 egg, beaten small handful fresh lavender, cleaned and chopped sea salt flakes, to sprinkle DOUGHNUTS 250g cake flour, sifted 5ml (1 tsp) baking powder pinch salt 130g castor sugar, sifted 100g butter, at room temperature 2 large egg yolks 120g sour cream vegetable oil, to deep-fry ICING 320g icing sugar 80ml (1/3 cup) water HOW TO DO IT 1 Preheat the oven to 180°C. For the lavender cookies, cream the butter and castor sugar in a free-standing blender or using an electric beater until fluffy. Add the milk and mix through. Gradually add the flour until combined. Roll the…

WE WANT TO HEAR WHAT YOU THINK! BY SIMPLY POPPING ONTO WWW.MYMAGSURVEY.CO.ZA AND COMPLETING OUR ONLINE SA MAGAZINES LIFESTYLE SURVEY, YOU COULD BE SPENDING TIME SEEING THE SIGHTS IN ASIA, COURTESY OF GATEWAY TRAVEL. The survey asks you questions about South African magazines and why you read them and will take 20 minutes of your time (don’t worry, you can save while answering and go back to it if you run out of time). To reward you, we’ll enter you into the competition to win the grand holiday prize, and also give you a chance to win fabulous hampers. There are over R140 000 worth of prizes to be won. Not too bad for answering a few questions! GO TO www.mymagsurvey.co.za to enter the competition now! Closing…

1 Annatto is used to colour which cheese? 2 How many eyes does a coconut have? 3 Apiculture is the farming of which insect? 4 Quark is which type of dairy product? 5 A London broil uses which type of meat? 6 Which fruit is also known as a love apple? 7 To make poached eggs Sardou, what do you serve them with? 8 In diner lingo, ‘radio’ is slang for which dish? 9 Zymosis is another name for which process used to make beer and cheese? 10 Bammy is a cassava-based flatbread from which island in the Caribbean? 11 ‘Pomme de terre’ is the French name for which root vegetable? 12 Which artificial sweetener is the sweetest? 13 Which fruit is used to make the Russian dish, sharlotka? 14…

Update... @FHEMag: We’re dreaming of exotic travels. What is your ultimate South American destination? lizel s @lizel_28727 @FHEMag Machu Picchu in Peru. My brother-in-law works in Peru. They have visited the Inca ruins. #SoJealous TeachmeCake @TeachmeCake @FHEMag It has to be between Mexico and Brazil, but most likely Brazil. GET F&HE ONLINE NOW! TO DOWNLOAD THE LATEST ISSUE OF F&HE ONTO YOUR TABLET OR PC, GO TO FOODANDHOME.CO.ZA  AND SUBSCRIBE TO 12 ISSUES FOR R234 – JUST R19,50 AN ISSUE. BARGAIN! Don’t forget to subscribe to our newsletter at foodandhome co.za. Packed with juicy news from our latest issue and divine giveaway goodies, it’s the perfect pick-me-up! Food for thought The title of your magazine made me pause for thought. The words “food” and…

CAPE TOWN: THE WHITE ROOM Chef Vanessa Marx continues to impress at The White Room, the fine-dining foil to her popular daytime brasserie, Dear Me, situated one floor below. The White Room’s new spring menu offers a five- or eight-course set menu with an array of superb seasonally inspired dishes. Far and away, the highlight is the outstanding Vegetable Garden, a vibrant vegetarian plate of contrasting colours, flavours and textures. The playful S’Kaap Tjoppie dish – there is nothing as simple as a humble lamb chop – is also memorable, with succulent lamb belly, buchu and spekboom pairing beautifully with Thelema’s The Mint Cabernet Sauvignon. Throughout the menu, the wine pairings are as impressive as the food, with the likes of the Cederberg Sémillon Private Cellar CWG and Crystallum Pinot…

There’s nothing worse than baking the perfect golden cake for your friends, but having it stick to the baking tray. It’s happened to all of us! But, with the new non-stick Tescoma® Delícia Gold bakeware, the only thing that will stick is your reputation as an unsurpassable baker. The range of baking trays, cake- and muffin tins are designed in Europe and bang on trend with their metallic gold finish. They are ideal for any baking experience – from delectable chocolate muffins and baked cheesecakes to pizzas and lasagnes. Not only is the range sleek and contemporary, it’s also practical – the wide grip makes the products easy to hold and remove from the oven, whether it be electric, gas or hot air. The thickness of the non-stick coating makes…

Thomas Webb is general manager of Thelema Mountain Vineyards. The farm is launching its first sparkling wine with the release of an MCC 2011 Blanc de Blancs made from chardonnay – just in time for Thomas and his fiancée Elaine’s wedding next month. How did you two meet? She caught the bouquet at a friend’s wedding in 2007 and I got to slow-dance with her! We didn’t see each other again until 2011 when we bumped into each other at a pub in Stellenbosch. I invited her to the farm and we had a sundowner. In hindsight, it wasn’t the best way to woo her since she’d just had her wisdom teeth out! How did you pop the question? Elaine came with me on a work trip to Tanzania and…

Although the pomegranate is frequently overlooked as a go-to fruit because it is costlier than other fruits and difficult to eat, it has an expansive list of health benefits, from increasing blood flow to decreasing rates of prostate cancer. It also boasts a powerful combination of antioxidants, plus antiviral and antitumour properties. What’s more, the fruit is a great source of vitamins, including A, C and E, as well as folic acid. Pomegranates are typically in season from December to May. The taste differs, depending on the variety or cultivar of pomegranate and its ripeness. Remove the seeds by scoring the fruit with a knife and breaking it open – the seeds will separate from the peel and internal white pulp membranes. Separating the seeds works well in a bowl…

There are only 450 tickets for The Swartland Revolution up for grabs, all of which sell out within a few hours, but F&HE had exclusive access to the 2014 event. After 24 hours of tasting, drinking, eating and mingling with the maverick winemakers of the hippest winemaking region in the Cape, it’s not hard to see why The Swartland Revolution has built up a cult following among wine lovers. The festivities kicked off on a searing-hot Friday afternoon, with registration and the collection of the festival’s famously cool goodie bags: this time, an embroidered military-style shoulder bag with a notebook and other memorabilia inside. As the heat waned, the 450 fortunate punters wandered into the impressive amphitheatre of glass-laden tasting tables spread out beneath a Bedouin-style marquee. The first event…

Tuna sashimi with corn salsa and Peruvian-style green sauce Serves 6 EASY 20 mins THE FLAVOUR COMBINATIONS GREEN SAUCE 120g feta cheese handful fresh mint leaves handful fresh coriander 1 fresh jalapeño chilli juice of ½ lemon 250ml (1 cup) corn oil/light vegetable oil 3 corn on the cobs, cooked 2 spring onions, chopped lemon juice, to taste 15ml (1 tbsp) vegetable oil 50ml popcorn kernels chilli salt, to dust 600g fresh tuna daikon radish (available at Asian supermarkets or good greengrocers)/ordinary radish, freshly grated, to garnish sesame seeds, toasted, to garnish HOW TO DO IT 1 For the green sauce, place the feta, mint, coriander, jalapeño, juice of ½ lemon and oil in a blender and blitz until smooth. 2 Cut the corn kernels off the cobs, combine with…

Basic wheat tortilla dough Serves 4 – 6 EASY 20 mins + 20 mins, to rest THE FLAVOUR COMBINATIONS 400g cake flour + extra, to dust 190g nutty wheat flour 10ml (2 tsp) baking powder 5ml (1 tsp) salt 250ml (1 cup) warm water 15ml (1 tbsp) vegetable/avocado oil HOW TO DO IT 1 Combine the flours, baking powder and salt in a bowl. In a separate bowl, mix together the warm water and oil. 2 Add the wet ingredients to the dry ingredients and mix, using your hands, until the dough comes together. Knead the dough on a lightly dusted surface until smooth. Place back in the bowl, cover with a damp cloth and set aside to rest, 20 minutes. 3 Cover the dough with cling film and refrigerate…

January through March has us running to keep up with the demands of a new year, and looking for new ways to prepare our Monday-to-Sunday must-haves in mere minutes and with very little effort. Electricity-smart cooking – conjuring up delectable, yet quick and easy dishes–will help to give your food-preparation appliances a rest and reduce your energy bill. Stoves are heavy-on-electricity appliances, so much so that cooking accounts for up to eight percent of the electricity used in an average household in South Africa. • Pressure-cooker cheesecake – an everyday treat done in 15 minutes.• Savoury pap – only 10 minutes on the stove, then 1 more hour in a Wonderbag™.• Potato pesto salad – a delicious dish that needs only 10 minutes on the stove, then 4 more hours in a Wonderbag™.• One-pot…