Innholdsfortegnelse for September 2014 i Food & Home Entertaining

At a recent dinner party, I found myself seated among a group of science-loving foodies, who – besides being eager to argue my belief that baking is as much about love as it is chemistry – were keen to debate the topic of DNA testing. Scanning a swab under a slide seems to be the new ticket to winning the genetic lottery. The idea that one might be a descendant of Shaka Zulu or related to the rulers of the Roman empire is too thrilling a possibility to pass up for some – at the very least, you may discover that your penchant for sprinkling chia seeds and chilli on everything is rooted in your one-eighth Aztec ancestry. Whether or not these lineage tests are accurate is for the scientists…

FRANCE is where my love is Having just arrived home to a wintry Joburg after 10 days in glorious Provence, I was delighted to open my F&HE and discover it was dedicated to French cuisine. The recipes and wonderful stories drew me right back to the Luberon Valley and the old, reworked stone house we were staying in, surrounded by lapsed cherry and olive orchards. I was reminded of our final supper, a feast both magical in its simplicity and light in its touch. To start, whole tiger prawns flash-flambéed in anise and eaten with fresh, crusty baguette and lashings of ice-cold Veuve Clicquot. This was followed by a simple tagliatelle of fresh baby marrow: long, folded ribbons marinated in lemon juice and olive oil, sprinkled with Parmesan shavings. We…

Trending Butter coffee This seems to be everywhere! An optimal morning caffeine kick that’s like your regular ‘cuppa’. However, instead of milk, it is made with unsalted grass-fed butter and MCT oil (medium-chain triglycerides extracted from palm and coconut oil), which is whizzed together to make a creamy caffè latte! Sound appealing? Put it to the test using this simple recipe and see if you can beat the mid-morning brain drain with increased energy levels that last all day! Serves 2 EASY 10 mins THE FLAVOUR COMBINATIONS 500ml (2 cups) hot organic filter coffee 30ml (2 tbsp) coconut oil 30ml (2 tbsp) grass-fed unsalted butter 2,5ml (½ tsp) ground cinnamon (optional) seeds of 1 vanilla pod (optional) HOW TO DO IT 1 Add the hot coffee, coconut oil and butter…

Season 3 of Ultimate Braai Master (UBM) launches on e.tv from Thursday 11 September at 8:30pm until 4 December. Read more about the UBM host and judges on page 123! UBM partner, Robertsons Herbs and Spices, is offering four readers the chance to win a Robertsons Herbs and Spices hamper valued at R2 000! Each hamper includes a premium counter spice rack with eight Robertsons Spice bottles, and an autographed copy of Reuben Riffel’s Braai: Reuben on Fire. TO ENTER: Email your name, contact number and postal address to foodhome@caxton.co.za with “Ultimate Braai Master” in the subject line. Entries close on 15 September 2014.…

The Duckitt family tree reads like a who’s who of the old Cape aristocracy. They are names one learnt about at school, names that have become intertwined with the Duckitts through marriage: the Melcks, the Smutses (ancestors of Jan Smuts, prime minister of South Africa) and the Cloetes of Alphen Farm. But the one I am most eager to learn more about is Hildagonda Duckitt, born in 1839, who grew up on the farm Groote Post where she entertained lavishly, hosting festivities, picnics, hunts and dances. But she became most famous for having written South Africa’s first cookbook shortly before the turn of the 19th century. Photographs of her reveal a woman with prominent features that suggest a strong will. But she did not only have a strong will (she…

Juliet Urguhart,Sommelier, The Oyster Box “I am inspired by the quality and pure passion of our winemakers who produce wines that rival some of the best in the world. Watching SA blossom as a winemaking nation makes me feel proudly South African.” Mandla Patson, Sommelier, DW eleven-13 “My wine journey only began six years ago when I joined the restaurant as a waiter. Inspired by my brother, I have now got my WSET Advanced Level 3 wine qualification and will continue studying. I’m proud to be an ambassador for the SA wine industry, and particularly love discovering pinotage, the cutting-edge white blends from the Swartland, fine viognier and food-friendly chenin blanc.” Mercy Mwai, wine Steward, Nobu, One & Only Cape Town “From sommeliers to winemakers, I’m so encouraged by women…

CARYN CAMPBELL: I hate making brown rice. It always takes me longer than 40 minutes and there is always way too much. What’s a good way to measure rice per person and can I make it in 20 minutes? THULI: Boiling the water first before cooking the rice reduces the cooking time significantly. First, bring the water or vegetable stock to a boil with a little olive oil. If you are pressed for time, use boiling water from the kettle. Stir in the rice and bring back to a boil, cover and cook, 25 – 30 minutes. Unfortunately, the rice will not cook within 20 minutes. Use 750ml (3 cups) water to 180g brown rice. This will serve 2 – 3 people. VERL ROUX: What is the best way to…

As another expat living in France, I simply couldn’t wait to visit My Food Montreuil, the community restaurant that is currently on everyone’s lips. The South African eatery, located in the backstreets of Paris, serves braaivleis, boerewors with pap and chakalaka, potbrood and bobotie, kerrievis and malva pudding, alongside home-brewed ginger beer and a pot of good old Mrs Balls. Montreuil is but a few minutes on the metro to Paris’s outskirts, and home to a surprisingly diverse community comprising Europeans, Africans, Asians, Arabs, movie stars, manual labourers and writers. It is home to the ‘bobos’ – the bohemian bourgeoisie. I find myself standing outside 22 Rue Robespierre, the restaurant nestled between two old buildings, staring up at a towering Kobus Botha. The streets of the area remind me of…

What was the inspiration and process involved in creating your very first cookbook? Ever since food became my career, creating my own cookbook has been my goal. The whole process started only two years ago, though it feels like forever! But what an exciting and challenging adventure. From the very beginning, I had an excellent team behind me – Christoph Heierli (photographer), Beverly Dodd (art director) and my two assistants, Claire Ferrandi and Juliet Douglas. I started off with developing the recipes, testing, testing and re-testing them! Each dish was tested three times and I only had three months to do them all in. At the time, I was so busy with my freelance work that I only managed to put aside 10 days for baking. I baked 200 recipes…

1 Which tinned item do the British consume twice as much per capita as Americans? 2 Nonpareil, Mission, Carmel, Ne Plus Ultra and Peerless are types of which nut? 3 Made famous during the California Gold Rush in the 1850s, what is a Hangtown fry? 4 Which fruit was originally named the Chinese gooseberry? 5 Wakame, tengusa and mozuku are types of which Japanese ingredient? 6 What shape are oyster crackers? 7 The ‘runcible’ combines a spoon and which other cutlery instrument? 8 In the south of the US, what soul food does one eat for good luck on New Year’s Day? 9 Genuine Roquefort cheese is made from which animal’s milk? 10 A dish served ‘à la Clamart’ is garnished with what? 11 Calvados is a brandy made from…

Makes 2 loaves A LITTLE EFFORT 3 hrs 30 mins DOUGH 16g active dry yeast 250ml (1 cup) warm water 115g SPAR Butter, melted 115g SPAR White Sugar 3 SPAR Large Eggs, at room temperature 5ml (1 tsp) salt 470g SPAR Cake Flour + extra, to knead FILLING 125ml (½ cup) SPAR Milk 75g SPAR Castor Sugar 175g poppy seeds, ground in a coffee grinder 60g raisins 15ml (1 tbsp) lemon zest 75ml SPAR Honey SPAR Icing Sugar, to serve fresh mint leaves, to garnish 1 For the dough, dissolve the yeast in the warm water in a large bowl and set aside, 5 minutes. 2 Add the butter, sugar, eggs and salt to the yeast mixture and stir well until combined. Add the flour, a cup at a time,…

Makes 36 A LITTLE EFFORT 2 hrs + overnight, to prepare syrup SYRUP 1,25kg SPAR Sugar 750ml (3 cups) water DOUGH 560g SPAR Cake Flour 15ml (1 tbsp) baking powder pinch SPAR Salt 30g SPAR Butter 1 SPAR Egg 375ml (1½ cups) SPAR Milk SPAR Sunflower Oil, to deep-fry 1 For the syrup, place a small saucepan over medium heat, add the sugar and water and simmer until dissolved, 10 minutes. Remove from heat and allow to cool. Leave in the fridge overnight. 2 For the dough, sift the flour, baking powder and salt together in a bowl. Rub the butter into the dry ingredients until combined. 3 Mix together the egg and milk in a bowl using a fork. Add the egg mixture to the flour mixture, a little…

AFRICAN SALAD by Stan Engelbrecht and Tamsen de Beer captures SA’s melting pot of cultures through “a photographic trek” to find authentic flavours. For more info, go to dayonepublications.com. FALLING CLOUDBERRIES by well-known cookbook author Tessa Kiros, was her first title – a heart-warming ode to her Greek-Cypriot and Finnish lineage, with a special tribute to South African cuisine, from her time spent growing up in SA. Available at exclus1ves.co.za and kalahari.net.…

Serves 6 EASY 1 hr THE FLAVOUR COMBINATIONS SPICY PLUM SAUCE 4 onions, diced 500ml (2 cups) water 6 garlic cloves, peeled and crushed 10ml (2 tsp) ground cumin 240g brown sugar 100g tamarind paste 4 star anise 50g ginger, freshly grated 16 small plums, peeled, pitted and chopped, or 200ml preservative-free plum sauce (I recommend Clarks Original Sticky Plum Sauce. See clarksoriginals.co.za  for stockists) 20ml (4 tsp) Worcestershire sauce (optional) juice of 3 lemons 2 fresh red chillies, thinly sliced 15ml (1 tbsp) soya sauce LAMB CHOPS salt and freshly ground black pepper, to taste 1kg rack of lamb olive oil, to fry GARNISH 2 lemons, cut into wedges zest of 3 lemons small handful sugar snap peas small handful pea shoots small handful bird’s eye chillies…

CAPE TOWN: HALLELUJAH Squeezed alongside hipster watering hole The Power and the Glory, it’s no surprise this eatery has proven to be a huge hit. A mash-up between street-food kiosk and trendy diner, the decor is as quirky as the food is good. Think modern Asian street food given a gourmet kick. Dim sum forms the heart of the tiny menu, which has just a handful of options of meat, fish and veg dishes. The succulent pork belly with steamed buns is a highlight, as are the prawn skewers with a coriander and lime dipping sauce. The ‘12-hour duck’ with cold soba noodles is another must-try. It’s a menu made for sharing and the tapassized dishes are priced from R78 – R128. Service is mostly DIY: fill in the order…

LIONEL SMIT Cape Town-based artist Lionel Smit is best known for his contemporary portraiture reinterpreted through monumental canvases and sculptures. Smit’s local exhibitions have made him one of South Africa’s youngest investment artists and his success is aided by the foreign following he has established, with collectors ranging from the Laurence Graff Art Collection at the Delaire Graff Wine Estate and the National Portrait Gallery in London. Smit is consistently inspired by the liberty he is afforded as a South African: “South Africa feels very free to me and there are not many restrictions. We take so many things for granted but we live in one of the most beautiful places in the world! There is a lot of focus on Africa at the moment in the art world, and…

NO-BAKE BAKING (Quercus, R391) Filled with over 100 delicious treats to whip up in an instant – no oven needed! From an upside-down and inside-out peanut butter cheesecake bombe, Snickers ice-cream cake to white chocolate and pistachio tiramisu, the recipes are simple and easy-to-follow creations for all types of parties and celebrations. Highlight: Even power outages can’t stop your weekend baking plans! MORITO (Random House, R525) The cookbook to come out of Morito restaurant in Exmouth Market, London, which serves tapas and meze-styled meals. The menu and team are colourful, with the flavours taking inspiration from Spain, the rest of the Mediterranean and the Middle East. Expect artichokes, chorizo and white wine, and sea bass ceviche, Seville orange and cumin served bite-sized! Highlight: The pages offer a wonderful montage and…

Guava jam Makes 900g EASY 30 mins THE FLAVOUR COMBINATIONS 250ml (1 cup) water 5ml (1 tsp) lemon juice 330g brown sugar 5 guavas, peeled and seeded HOW TO DO IT 1 Heat a large pot over medium-high heat with the water, lemon juice and sugar. Stir until the sugar has dissolved, then bring to a boil until the syrup starts to thicken, about 15 minutes. Remove from heat. 2 Roughly chop the guavas and add to the syrup. Place the pot back over medium heat and allow to simmer until the guavas are soft, about 15 minutes. Remove from the heat and blitz in a blender until thick and smooth. Pour into sterilised jam jars. COOK’S TIP Serve with freshly made farmer’s bread. Visit foodandhome.co.za for a recipe. Guava…

Braai mealies with a variety of toppings Wow your guests with some interesting and punchy flavours Each topping is for 4 mealies EASY 30 mins THE FLAVOUR COMBINATIONS CASHEW DUKKAH AND CORIANDER 100g cashews 30ml (2 tbsp) flaked almonds 60ml (¼ cup) sesame seeds 60ml (¼ cup) coriander seeds 45ml (3 tbsp) cumin seeds 30ml (2 tbsp) aniseed 5ml (1 tsp) salt 5ml (1 tsp) ground cinnamon 80g butter, melted 60ml (¼ cup) fresh coriander leaves SUN-DRIED TOMATO AND CHILLI BUTTER WITH PARMESAN 100g soft butter 15ml (1 tbsp) sun-dried tomatoes, chopped 1 or 2 small bird’s eye chillies (red), chopped 60g Parmesan, finely grated CRÈME FRAÎCHE AND CHORIZO 150g chorizo sausage 3 fat garlic cloves, peeled and sliced 180ml (¾ cup) crème fraîche or fresh cultured cream small handful…

Liquorice panna cotta Serves 6 EASY 15 mins + 2 hrs, to set THE FLAVOUR COMBINATIONS 375ml fresh cream 65g castor sugar 125g liquorice toffees 3g gelatine leaf liquorice sticks, to garnish HOW TO DO IT 1 Lightly oil 6 dariole moulds. Place the cream, sugar and liquorice toffees in a pot over medium heat and stir until all the sugar and toffees have dissolved. 2 Soak the gelatine leaf in cold water to sponge and soften, about 5 minutes. Squeeze out the excess water and add the leaf to the hot cream mixture, stirring to combine, until the gelatine has melted. Strain the mixture through a sieve, pour into the prepared moulds and refrigerate to set, 2 hours. Serve topped with a liquorice stick. Lemon sponge cake Serves 10…

Robertsons Chicken Spice duck and plum salad jars Serves 6 EASY 40 mins + 2 hrs, to marinate THE FLAVOUR COMBINATIONS 4 duck breasts 20ml (4 tsp) Robertsons Chicken Spice salt and freshly ground black pepper, to taste 10ml (2 tsp) olive or avocado oil 4 fresh plums, thinly sliced 50ml honey juice of 1 lemon 2 cinnamon sticks 1 x 200g pack baby spinach leaves 200g rice noodles, parboiled and deep-fried until crisp 4 large plum tomatoes, thinly sliced HOW TO DO IT 1 Season the duck breasts with chicken spice and salt and pepper, coat with the oil, cover and set aside to marinate, 2 hours. 2 Heat a non-stick frying pan over high heat. Score the skin of the duck breasts and cook, skin side down first,…

BERTUS BASSON It has become important for me to celebrate my culinary heritage through the way I cook. Cooking modern local cuisine means elevating regional SA cooking, using local produce and flavours and incorporating modern cooking methods. Being involved in Ultimate Braai Master has cemented my love for braaing into my cooking repertoire, and opened up a whole new world of flavours to me. PETRUS MADUTLELA I live in the UK but SA will always be home. Working on Ultimate Braai Master offered me a chance to celebrate SA’s amazing food culture and landscape. Fresh SA ingredients can be difficult to get hold of in the UK, but I have often used baobab, biltong and pap in my dishes. I’ve yet to introduce the Brits to the pleasure of mopane…

Makes 50 EASY 25 mins 250g SPAR Butter 225g SPAR White Sugar 750g pitted dates, chopped 1 SPAR Large Egg, lightly beaten 400g SPAR Marie Biscuits, broken into pieces 30ml (2 tbsp) SPAR Desiccated Coconut edible flowers, to garnish 1 Combine the butter and sugar in a saucepan over medium heat and allow to melt. 2 Add the dates and stir constantly until the dates become soft and the mixture comes together. Remove from the heat and allow to cool slightly. Add the egg and stir in well. Add the Marie Biscuits and mix to combine. 3 Let the mixture cool until you can handle it with your hands, then make little individual balls or one round log (about 5cm diameter and 25cm long). Roll in the coconut and, refrigerate…

Jane Broughton I’m a freelance food and travel writer, based in the Winelands. When I’m not writing F&HE’s ‘Drink up’ pages, I like to travel (anywhere in Africa) or stay at home and cook. Although I swear I’m not a ‘gadget or label person’, a Bamix stick blender, KitchenAid, Magimix, Global Knives and Le Creuset casseroles are my kitchen essentials. When it comes to dining out, I avoid elaborate tasting menus in favour of small-plate eating. This summer, I’m going to churn out fruit sorbets for dessert... If I can wrestle the ice-cream machine away from my husband, a chef, that is. Kate Liguorish With a surname like Liquorish you d probably guess I was destined for a career in food... I’m actually an actress by trade, but the world…

Mundo Vida is a contemporary bistro specialising in fresh fish and seafood and top-quality steak. With its prime location and magnificent deck overlooking the sea at Umdloti Beach, it offers patrons a casual yet professional environment. Head chef and co-owner Duke Garratty, International Culinary Institute graduate, considers the years under his culinary mentor, Luke Dale-Roberts, to be his most influential learning experience. BOOKINGS: mundovida.co.za; 031-568-2286; mundovida@3i.co.za Voted as one of the Top 20 Steakhouses in the Wolftrap Steakhouse Championships 2014, Founders Restaurant & Grill is known for its consistency and superior cuts of meat. Its success is attributed to the hands-on management by co-owners, mother-and-son partnership, Faye and head chef Michael Evlambiou. Enjoy modern tastes with a homely touch in a warm and friendly atmosphere. BOOKINGS: foundersgrill.co.za; 011-672-3975/4216; florida@foundersgrill.co.za The…

There's more to spring than swimming costumes and lighter bedding. It's time for delicious cocktails to pair with exotic meals too. Join South Africa for Braai day fun on 24 September 2014 and enjoy friends and family around the braai. Here are a few of spring's perfect braai partners to try out for yourself. Grilled steak with chimichurri Serves 4-6 EASY 30 mins CHIMICHURRI 2 PnP Tomatoes , seeded and chopped 1 PnP Red Onion, finely chopped 30m1(2 tbsp) PnP Crushed Garlic large handful PnP Parsley, chopped 5ml (1 tsp) PnP Cayenne Pepper 5ml (1 tsp) PnP Paprika 80mI (1/3 cup) PnP Olive Oil 60m1(1/+ cup) PnP Red Wine Vinegar 2 x 700g PnP Butchery Sirloin Steaks , cubed 30ml (2tbsp) PnP Olive Oil PnP Salt and PnP…

PERFECT pinotage Earthbound Organic Pinotage 2012 (R54) Silver medal winner at the Decanter World Wine Awards, this wine offers concentrated fruit and smokiness on the palate. Spier 21 Gables Pinotage 2012 (R158) This award-winning pinotage is influenced by False Bay sea breezes to create an elegant cool-climate wine. Durbanville Hills Rhinofields Pinotage 2012 (R109) This gold-medal winner at the Decanter World Wine Awards is a fine example of how the region’s cool-climate conditions promote quality and elegance. BOTTLED sunshine It is often said of South African fortified wines that you can taste the sunshine in every sip. From everyday quaffing to special-occasion tipples, we think of it as ‘liquid sunshine’. Affectionately known as ‘OBs’ by generations of South Africans, Sedgwick’s Original Old Brown Sherry (R28 for 750ml) can be enjoyed…

Koeksister, quince and melktert crumble Serves 6 EASY 1 hr THE FLAVOUR COMBINATIONS MELKTERT CUSTARD 500ml (2 cups) full-cream milk 80ml (1/3 cup) fresh cream 1 vanilla pod 1 cinnamon stick 3 eggs 1 egg yolk 15ml (1 tbsp) cornflour 100g castor sugar QUINCE 2 medium quinces, peeled and thinly sliced juice of 1 lemon 20g butter 45ml (3 tbsp) brown sugar 80ml (1/3 cup) water 5ml (1 tsp) allspice 5ml (1 tsp) ground cinnamon 5ml (1 tsp) ground cloves CRUMBLE 45ml (3 tbsp) cake flour 45ml (3 tbsp) rolled oats 100g koeksisters, roughly chopped HOW TO DO IT 1 For the melktert custard, preheat the oven to 160°C. Add the milk, cream, vanilla pod and cinnamon stick to a large saucepan over low heat and bring to a simmer…

Classic tea sandwiches with smoked trout, cucumber, apple and carnations Serves 6 EASY 20 mins THE FLAVOUR COMBINATIONS 12 slices white bread, crusts removed 125g mascarpone, at room temperature 175g smoked trout ribbons ½ cucumber, shaved into ribbons 1 Granny Smith apple, cored and thinly sliced 12 small carnations (organic and not sprayed), petals removed + extra, to garnish HOW TO DO IT 1 Lay out the white bread and spread with the mascarpone. Top 6 of the slices with the smoked trout ribbons, cucumber ribbons and apple slices, and sprinkle with carnation petals. 2 Close the sandwiches with the remaining bread slices, that have been spread with mascarpone, and press down lightly. Slice each sandwich into 3 pieces. Garnish with extra carnations and serve immediately. Flower glass rolls with…

I am about to meet with Dirk Gieselmann, the newly appointed Executive Chef at The Four Seasons Westcliff – the imminent opening of which has Joburgers atwitter – and ex-Chef de Cuisine of L’Auberge de l’Ill, an illustrious three Michelin-star restaurant in Alsace, France. I’ve been invited to Dirk’s home for a braai... yes, a braai. You see, he has fallen in love with our South African “barbecue” and wants to give us his take on it. I ring the doorbell and am immediately greeted by Oscar: a gorgeous black labrador with more charm than George Clooney. Dirk welcomes me into his picturesque Parkhurst home; the homely kitchen opens out onto a quaint garden framed by lemon and avocado trees and a big braai burgeoning with flames. We begin to…

For a restaurant dug into the mountainside above Franschhoek, it’s curious how dramatically the seasons affect the experience at Haute Cabrière Cellar Restaurant. With concrete arches and a wide hearth, the cellar restaurant is somewhat formal, with its starched tablecloths and upholstered chairs – space suited to intimate gatherings. Deep-set windows let the views wash in, while a wall of glass allows a peek into the underground maturation cellar filled with wooden casks of Haute Cabrière’s famous pinot noir. But step outside to where, in the warming days of spring, the buds are pushing out of the vines, and the restaurant’s vegetable garden down the road is a riot of green as basil, tomato and pea shoots emerge from the soil. Come summer, the restaurant’s cool stone arches are a…

SPAR CHOICE BUTTER SPAR Choice Butter contains no additives, artificial colouring or flavouring. It is produced from farm-fresh cream only, which makes it a real dairy product. SPAR CASTOR SUGAR Available in a convenient resealable doypack, SPAR Castor Sugar is made from cane sugar. Castor sugar is so named because the sugar granules are tiny enough to be sprinkled through a condiment dispenser known as a ‘castor’. SPAR DESICCATED COCONUT SPAR Desiccated Coconut is low in sodium and does not contain cholesterol. It is imported from the Philippines, ensuring a better more rounded flavour. SPAR ORGANIC HONEYBUSH TEA The honeybush plant occurs naturally in the mountain ranges of the Southern Cape and is rich in many natural sources of nutrients. Spar Organic Honeybush Tea has a delicately pleasant taste and…

Makes 1 small cheesecake EASY 30 mins + 1 hr, to set 200g SPAR Coconut Tea Biscuits 100g SPAR Butter, melted 60ml (¼ cup) SPAR Nectarine Juice 15ml (1 tbsp) gelatine powder 2 x 410g tins SPAR Peach Halves, drained 250g SPAR Cream Cheese 10ml (2 tsp) SPAR Lemon Juice microherbs, to garnish (optional) 1 Line the bottom of an 18cm-diameter loose-bottom tart pan with baking paper and spray with cooking spray. 2 Crush the biscuits finely, add the melted butter and combine well. Press the biscuit mixture into the bottom of the pan and refrigerate until set and ready to use. 3 Add the nectarine juice to the gelatine powder and stir well. Set aside to allow the gelatine to soak into the juice, 5 minutes. 4 In a…