Innholdsfortegnelse for March 2017 i Food & Home Entertaining

Just like coming to the end of a wonderful book, the last days of summer make us want to cling to it all the more, as we start to think on what we’ll miss most about it. There’s even a condition called SAD (Seasonal Affective Disorder) that affects many when summer gives way to autumn and winter, in turn. Instead of focusing on the looming loss of what is most people’s favourite time of year, surely we would make it easier on ourselves to make the best use of what we’ve got, while it’s still around? Too often in life, the here and now get swallowed up by time spent lamenting what’s been and fearing what’s to come. A large part of living in the moment is about appreciating the…

NEXT MONTH’S WINNING LETTER WILL RECEIVE A WINE AND SPIRIT HAMPER FROM TANAGRA WINERY & DISTILLERY, WORTH R1 970 The prize includes: Orange Liqueur, R180; Lemon Eau de Vie, R250; Marc de Chardonnay, R225; Cabernet Sauvignon Eau de Vie de Lie, R275. Plus two mixed cases (12 bottles) of: Carah 2014, R190; Cabernet Franc Blanc de Noir 2016, R140; Shiraz 2014, R190. For more info on Tanagra’s winery, distillery and guest cottages in McGregor, visit tanagra-wines.co.za. Email foodhome@caxton.co.za , and share your food experiences. F&HE reserves the right to edit letters and award prizes based on merit.…

SIP STYLISHLY Do you ever feel like life just can’t happen without a cup of your favourite coffee? Sigh… us too! Giving you even more reason to have that extra cup on the go without denting your carbon footprint, Ecoffee Cup has launched its range of natural, reusable coffee cups that come in plain hues and colourful prints. Created with one of the world’s fastest growing, sustainable crops – naturally organic bamboo fibre – and non-GMO cornflour, Ecoffee Cup is BPA- and phthalate free. If you haven’t experienced it, Ecoffee Cup feels a bit like thick yet light (only 135g) cardboard – hard to believe it can hold hot liquids, but it sure can! And because bamboo fibre is innately sterile, Ecoffee Cup won’t flavour-taint your drinks. It also has…

“The Farm Village is the beating heart of The Noek.” If I had to think of one word to describe Noordhoek, it would be “community”. Home for the last couple of years, this beachy suburb is sheer bucolic bliss. The Noek (as we like to call it) is kind of rural – there aren’t any street lights, which makes stargazing a prerequisite night-time activity – yet, it’s still close enough to Cape Town’s city centre to not feel isolated. There are plenty of equestrian farms around here. You can admire the horses as they graze in The Common, a large public park. We do just this, one balmy evening as we walk across the green square with its big trees and streams, to The Farm Village Market. The Farm Village…

THE POLLINATORS The all-important pollinator group consists of butterflies, beetles and a variety of bees. We can thank bees for pollinating at least a third of our food plants. THE PREDATORS These are your assassin bugs, damselflies, centipedes, daddy long legs, dragonflies, ground beetles, hoverflies, green lacewings, ladybirds, praying mantises, spiders and wasps. The predators feast on the unwanted pests in our gardens – aphids, whiteflies, snail eggs, adult slugs and caterpillars. THE PARASITES Parasites include tachinid flies, beneficial nematodes (worms) and parasitoid wasps. Tiny parasitic wasps inject their eggs into a host’s body (most often a troublesome caterpillar). When a larva hatches out, the caterpillar becomes its food. This is the type of “insecticide” we want in our gardens. THE CLEANERS This group comprises millipedes, worms, beetles and woodlice.…

The natural wine movement is here to stay, with more and more local producers picking up the baton. The term “natural wine” is one surrounded by controversy, and is an oxymoron at that: wine is man-made. Hence the confusion. Some say natural wines can include organic, biodynamic and minimal interference wines. Though, the purists among us say it’s strictly a term used for minimal intervention winemaking – which is essentially the bare bones: no manipulation in the cellar, no adjusting for acidity, no adding tannins, no new oak, and so on. Naysayers believe it’s a term used to market wines with faults. Dial back a couple of thousand years and wine was made in the most natural way possible: grapes were stomped by foot and the resulting juice was fermented…

ONE READER WILL WIN A THREE-PACK FROM JOOSTENBERG WINEFARM IN MULDERSVLEI, STELLENBOSCH, WORTH R440 A fifth-generation family business, Joostenberg believes in producing great quality boutique wines and supplying them directly to the public. The pack includes: Small Batch Collection No. 8 “Kaalgat Steen” 2015, Joostenberg “Klippe Kou” Syrah 2014 and Joostenberg Estate “Die Agteros” Chenin Blanc 2015. joostenberg.co.za To enter, email your full name, postal address and ID number with JOOSTENBERG in the subject line to foodhome@caxton.co.za by 15 March 2017.…

1 BREAD STREET KITCHEN BY GORDON RAMSAY AND THE BREAD STREET KITCHEN TEAM (HODDER & STOUGHTON, R474) “If you think you can’t eat as well at home as you do in a restaurant – think again. I’m going to show you how to cook stunning recipes from Bread Street Kitchen at home,” states Mr Ramsay. In Bread Street Kitchen: Delicious Recipes for Breakfast, Lunch and Dinner to Cook at Home, the team of this restaurant, located next to St Paul’s Cathedral, in the heart of the oldest part of London, shares pointers, tricks of the trade and kitchen secrets unknown to us. They show the importance of seasonal produce and remind us to cook responsibly – sustainable all the way! It’s all about sharing, and social gathering is at the…

Originally developed in conjunction with leading American orthopaedic surgeons, Sealy Posturepedic has been providing superior comfort and support for over 50 years. You can be sure that every bed meets the most exacting standards for a perfect night’s sleep to rise feeling great! What does Posturepedic mean? “Posture” refers to the position of the human anatomy as a whole, while “pedic” is an abbreviation of “orthopaedic”, which is described as the medically correct position of the skeletal structure of the body. Sealy’s innovative sleep system has been developed through the use of scientific testing at Sealy’s Research and Development Centre. The patented design of Sealy Posturepedic combines unique premium layers and materials to produce the ultimate in comfort and correct support, offering you a choice of ease designed to suit…

Always forage with permission or a permit, and never pick something by identifying it from a mere picture or description. Forage with someone who knows what is being collected. In the city it’s not always pristine enough to forage wild produce; be careful where you decide to pick . The simple truth is we don’t have enough for everyone to be foraging, so also consider planting an indigenous food garden that gives you the same flavour pantry. If you’re going to forage for wild ingredients, pick something that’s prolific .…

I have a feeling we’re in apple country. Our car dips into the mountain-ringed Elgin Valley – lush and green, fruit orchards and vineyards border the roads. We spy bright pools of water among the fir trees as we zip past. This fertile stretch of land is about 70km from Cape Town. It’s home to one of South Africa’s favourite soft drinks (Appletiser), mountains of fresh produce and some of the country’s most acclaimed cool-climate wines. You’ll find 16 wine estates along this route. Today, we’re heading to Paul Cluver Wines, one of the pioneering estates of the area in both winemaking and sustainable farming. We heard a rumour that Paul Cluver (Junior) is a dab hand in the kitchen. Seeing as the estate also produces apples and pears, he’s…

POLENTA, PARMESAN AND ROSEMARY CRUMBED CRUNCHY POTATOES WITH A OLI Crunchy morsels of deliciousness that make for a sensational snack or accompaniment to any roast Serves 8 EASY 1 hr THE FLAVOUR COMBINATIONS POTATOES 7 medium potatoes, peeled and chopped into 3cm chunks 100g polenta 60g Parmesan, finely grated leaves of 3 fresh rosemary sprigs, finely chopped olive oil, to fry salt and freshly ground black pepper, to taste AÏOLI 150g good quality mayonnaise 15ml (1 tbsp) lemon juice 2 garlic cloves, peeled and minced lemon wedges, to squeeze HOW TO DO IT 1 Place the chopped potato chunks in a large pot, and cover with cold water and a generous sprinkling of salt. Place the pot over high heat, cover with a lid and bring to a boil. Boil…

1 The shamrock clover is edible. True or false? 2 What is “boxty”? 3 Which leafy vegetable can be used to create natural green dye for food? 4 Which compound, found in abundance in dark green vegetables and green fruit, is a natural anti-inflammatory, blood cleanser, as well as detoxifier? 5 What are the two main ingredients in colcannon (a traditional Irish dish)? 6 Which “magically delicious” American breakfast cereal brand features a leprechaun mascot? 7 Lenten restrictions on eating certain foods and consuming alcohol were (and are) historically lifted on St Patrick’s Day. True or false? 8 Traditional Irish soda bread contains bicarbonate of soda and which lactic acid-based dairy product? 9 The process of “drowning the shamrock”, allegedly invented by St Patrick himself, entails what? 10 Inspired by…

MARYKE GALLAGHER DIETICIAN AND FOODIE “From a young age, I wanted to be able to make a difference in people’s lives and realised that through good nutrition and healthy lifestyle habits, not only can disease be prevented, but quality of life can be improved.” A food trend I’m loving... fermenting. Besides fermented food, like kimchi, adding wonderful flavour to food, it also has various health benefits. Best dietary advice I’ve received... American author and food movement activist, Michael Pollan, said: “Eat food, not too much, mostly plants” – it’s about quality, not quantity; moderation and balance is key. Consuming a plant-based diet is not only good for us, but also good for the planet. DAVID DETTMAN PHOTOGRAPHER David has spent 10 of his 20-odd years as a photographer in the…

“THERE IS ONLY ONE RIGHT WAY TO EAT A STEAK - with greed in your heart and a smile on your face” – SOUMEET LANKA PAN-FRIED RIB EYE STEAK WITH HERBED BUTTER AND SKINNY POTATO CHIPS Serves 2 EASY 1 hr THE FLAVOUR COMBINATIONS HERBED BUTTER 110g butter, softened + 30ml (2 tbsp) extra, to fry 15g mixture of sage leaves, thyme leaves and rosemary leaves, finely chopped 1 garlic clove, peeled and minced salt and freshly ground black pepper, to taste POTATO CHIPS 3 medium (about 700g) potatoes, unpeeled canola/sunflower oil, to deep-fry salt, to taste STEAK fresh leaves of 2 rosemary sprigs, roughly chopped olive oil, to fry 2 medium rib eye steaks HOW TO DO IT 1 For the herb butter, add the 30ml (2 tbsp) softened…

I have always loved food – growing up in a family where everyone cooked, I’ve been lucky to enjoy incredible culinary creations just about every day. My blog covers all of my favourite things, from recipes to latest restaurants and how to “grow your own”, even in limited spaces. The blog started only in 2016 as a break away from my photography business, which is focused on people, lifestyle and events. The main reason for this re-direct is that I have more passion for fare and styling it beautifully, so I wanted to give it more airtime. The focus of my blog is to inspire people to cook and grow their own produce, as well as support local restaurants and markets. I have successfully adopted the Banting lifestyle and I…

I went to Barcelona with my husband, James, in September 2016. It was my very first trip to this Spanish beauty. With my time being limited, we had only five days to tour Barcelona. We ate at 13 restaurants in this time, excluding breakfast! We just about covered the scope of Barcelona in longitude and latitude. We also did a tapas tour, which was great fun and gave us insight into Spain’s local tapas culture. During the course of the evening, we feasted on 19 different traditional tapas dishes. It’s really difficult to get away from the tourists in Barcelona and the locals are very secretive about where they like to eat, keeping the best to themselves. I’M ONE VERY LUCKY LADY AS STEENBERG SENT ME TO EAT! I’m extremely…

If there was ever a reason to smile, 20 March is it: the world’s International Day of Happiness. Our grins often come easily, but it’s a little harder pleasing our aloof feline friends. Dr Jacques Visser a veterinary surgeon at Oaklands Vet in Joburg (oaklandsvet.co.za) and co-presenter of Diere-dokters, a reality show that recently aired on DStv’s VIA (channel 147) – has a few tips on how to improve your kitty’s quality of life... PURRRFECTLY SATISFIED For most animals, a cornerstone of health and happiness is food. Cats, in particular, are rather picky eaters and if you’re receiving glares from over a bowl, you might be doing something wrong. First of all, food and water bowls should be separated. Cats’ wild ancestors would never drink water from a source right…

ONE READER WILL WIN A THREE-PACK OF THORNE & DAUGHTERS FROM THE 2015 VINTAGE: ROCKING HORSE, PAPER KITE AND TIN SOLDIER, WORTH R740 “The first wine we made, we named Rocking Horse,” says winemaker John Seccombe. “We took the name from a wooden rocking horse I made for my daughters out of barrel staves. We liked the idea of combining this craftsmanship in our wines with timeless and archetypal children’s toys.” Visit thorneanddaughters.com to find out more about this winemaking family. To enter, email your full name, postal address and ID number with THORNE in the subject line to foodhome@caxton.co.za by 15 March 2017.…

POSEIDON’S FEAST SCALLOPS WITH ESPRESSO SAUCE PAGE 43 HONEY-AND-SOYA-GLAZED RAINBOW TROUT PAGE 60 BLUEBERRY, ALMOND BUTTER AND RICOTTA CROSTATA WITH THYME-INFUSED HONEY PAGE 54 Nicole “Seafood and summer are the perfect pairing and with autumn creeping up on us, I’d like to enjoy one last feast before having to say goodbye to the warmer months! Also, as a novice in the kitchen, these indulgent flavour combinations will definitely secure my place among the great cooks of the family...” MIDWEEK COMFORT SPICY APPLE & CARROT ‘HOT TODDY’ PAGE 91 SHAVED CELERY, FENNEL AND WATERMELON SALAD WITH ALMONDS, PARMESAN AND AVOCADO DRESSING PAGE 50 TOMATO, MINCE AND PARMESAN BAKED GNOCCHI PAGE 112 ESPRESSO, MASCARPONE AND CREAM CHEESE TIRAMISU PAGE 45 Ginny “There’s one sure-fire way to combat those inevitable weekday blues: give…

WHAT ELSE IS IN SEASON? VEGGIES aubergines, baby marrows, beans, beetroot, cabbage, mangetouts, peppers, spinach and tomatoes FRUIT apples, figs, granadillas, grapes, mangoes, papayas, peaches, pears, pomegranates and strawberries 48 MARCH 2017 WEEKEND ENTERTAINING CRUMBED HAM AND ASPARAGUS FRENCH TOAST ROLL-UPS WITH AVOCADO AND ROCKET DIP Makes 15 EASY 45 mins For the roll-ups, using a rolling pin, flatten 15 slices white bread with the crusts removed. Spread each piece with 5ml (1 tsp) softened garlic butter and place 15 folded slices Black Forest ham at the bases of the bread slices. Trim to fit. Add 1 cooked green asparagus spear and roll up each slice tightly to form a roll-up, pinching the long edge to seal. Whisk 4 large eggs and a pinch salt together in a large bowl.…

1 PANTRY STAPLE, 3 WAYS! We’re going back to the pantry and serving up three quick and easy dishes with a staple ingredient we all have in our kitchen cupboards. Think cinnamon, instant coffee, Dijon mustard, condensed milk and more. Come hungry… you’ll want to indulge! #ENTERTAINLIKEAFOODIE Having guests round for a meal has never been easier! We’re whipping up delicious eats and treats to make entertaining a breeze. ST PATRICK'S DAY Leaping leprechauns! We’re pushing our luck this March with a well of St Patrick’s Day feastings that will never run dry. Explore our Irish dishes that are bound to fill your heart with gladness and glee! WIN ! Five readers will win Glad Wrap hampers, worth R500 each! For more info and to enter, visit foodandhome.co.za. DON'T FORGET...…

THE OLD MUTUAL GREEN KITCHEN PROJECT CAME ABOUT when one of our provincial general managers, who looked after the Northern Cape and North West region, Vuyisile Koko, heard the announcement that the Department of Basic Education was mobilising the National Schools Nutrition Programme (NSNP). Old Mutual saw the opportunity to support this initiative and recognised the need for schools to provide at least one hot meal to learners. Some schools that serve disadvantaged communities had poor facilities, or did not have any facilities at all, to prepare food for their young students who would come to school hungry and go home on an empty stomach – on a daily basis. This is alarming! The Green Kitchen project addresses this pressing need for food security, and improved learner nutrition and education…

STRONGER TOGETHER “As a family we have proved we are stronger together.” My nine-year- old nephew stuck those words on the kitchen door, where they have been for three years now, and have turned out to be so true. Separated from amazing children as a result of divorce, a home invasion that turned our lives inside out and weathering a tough economic crisis – as a family, together, we have been a greater force. The festive season is a difficult one, not being able to share it with the most beautiful part of our souls, but your magazine is always a comfort, a treasure trove of heavenly tastes that we can all share when we gather. Nelson Mandela said of my grandmother, “I often visited the home of Amina Pahad…

BLACK ICE CREAM Serves 8 EASY 20 mins + 8 hrs, to freeze THE FLAVOUR COMBINATIONS 500ml (2 cups) fresh cream 1 x 385g tin condensed milk 4 extra-large eggs, separated 30g activated charcoal toasted coconut flakes, to decorate HOW TO DO IT 1 In a large bowl, whip the fresh cream to stiff peaks. In another bowl, whisk together the condensed milk, egg yolks and activated charcoal. Fold into the whipped cream. 2 Whisk the egg whites to stiff peak stage and fold into the cream mixture. Pour into a large container and freeze, covered, 8 hours. 3 Serve balls of ice cream decorated with toasted coconut flakes. No, we’ve not gone mad… well, maybe just a little – a little crazy for this hot new trend hitting the…

| 1 Rugs in bold patterns and colours can dramatically lift a room’s appeal. Make a simple change with this green geometric print from the Dhurrie range, R2 600 per square metre, from Gonsenhausers Fine Rugs. finerugs.co.za | 2 Breathe life into your space with Weylandts’ potted pink Crassula Ovata, R195, and the Ferox Aloe (20kg), R995. weylandts.co.za | 3 For those tricky corners that need something, but you’re not sure what exactly... This Moooi Cocktail Chair in green velour by Marcel Wanders, R34 700, is just perfect! edgeinteriors.co.za | 4 Giving you more reason to inject some greenery into your home, this beautiful handmade Tropical Scatter, R595, will instantly lift a drab sofa. vintagevista.co.za | 5 Bound to inspire you to host a lunch for the girls, this Bird Fynbos Tablecloth, R2 400…

Serves 10 EASY 20 mins THE FLAVOUR COMBINATIONS 1 baguette, sliced in half lengthways and each half sliced into 5 (10 pieces in total) olive oil, to drizzle 1 garlic clove, peeled and halved 2 large, ripe tomatoes salt and freshly ground black pepper, to taste basil leaves, to serve HOW TO DO IT 1 Preheat the oven to 190°C. Place the 10 baguette slices on a roasting tray and drizzle with olive oil. Toast in the preheated oven, 10 minutes or until golden brown. Once the toast comes out of the oven, rub garlic over the sliced surface of the bread. 2 Place a grater over a plate and grate the tomatoes on the largest holes, discarding any big bits of skin. Season the tomato well. To serve, spread…

It’s all about bold flavours and new trends! Chargrilling lettuce lends a nutty flavour and sweet smokiness to it, while also adding a lovely texture Serves 2 EASY 20 mins Cut 3 baby gem lettuce heads in half, lengthways, drizzle with a little olive oil and chargrill in a hot griddle pan, cut-side down, 2 minutes. Remove from pan and set aside. Top your charred lettuce with crispy bacon bits , grated Parmesan , salt and freshly ground black pepper to taste. Serve with ready-made Caesar salad dressing and lemon wedges for squeezing.…

SCALLOPS WITH ESPRESSO SAUCE While this may sound like an unusual combination, trust us when we say it’s a match made in heaven – the creamy richness of the sauce perfectly offsets the delicate sweetness of the scallops Serves 2 EASY 20 mins THE FLAVOUR COMBINATIONS ESPRESSO SAUCE 1 small shallot, peeled and diced 5 whole black peppercorns 30ml (2 tbsp) apple cider vinegar 60ml (4 tbsp) espresso 70g cold butter, cut into small cubes + extra, to fry 30ml (1 tbsp) fresh cream 5ml (1 tsp) cornflour 5ml (1 tsp) cold water 1 small fresh chilli, finely chopped (optional) 1 small handful chives, chopped + extra, to serve salt and freshly ground black pepper, to taste SCALLOPS 300g scallops salt and freshly ground black pepper, to taste lemon wedges,…

WHOLE BAKED FISH WITH LEMON AND CAPERBERRY BUTTER Serves 4 EASY 20 – 25 mins THE FLAVOUR COMBINATIONS 1,5 kg sustainably caught, firm-fleshed whole fish (like carpenter/silverfish or kob), scaled and gutted 5ml (1 tsp) pink Himalayan salt 1 lemon, sliced 100g butter 10 large caperberries 10 freshly picked sage leaves juice of ½ lemon lemon wedges, to squeeze HOW TO DO IT 1 Preheat the oven to 180°C. Place the fish on a large roasting tray, season with Himalayan salt, surround with slices of lemon and bake, about 20 minutes. 2 Place the butter in a small saucepan over medium heat, fry until the butter starts to foam and turns light brown, then add the caperberries, sage leaves and the lemon juice. 3 Pour the butter mixture over the…

Artisan? Seasonal? Local produce? Kobus van der Merwe doesn’t like buzzwords. “They have become completely meaningless,” says this talented Paternoster chef, who would rather let his kitchen do the talking. Over the past five years Kobus has redefined the concept of West Coast cuisine from Paternoster’s quaint corner store known as Oep ve Koep, his tiny kitchen turning out groundbreaking dishes inspired by wild ingredients foraged from the surrounding veld and coastline. It’s little wonder he has no time for buzzwords. While his five years at Oep ve Koep allowed the softly spoken chef to slowly refine and polish his culinary philosophy of cooking with indigenous West Coast produce, in late 2016 he rolled up his knives and moved to a new space. Wolfgat was born. “Oep ve Koep was…

First came Green Kitchen Stories: “the healthy vegetarian blog” (greenkitchenstories.com) of David Frenkiel and Luise Vindahl, the pure goodness branching out to their first published title, The Green Kitchen, followed by Green Kitchen Travels. From this seed, deeply rooted in health enthusiasts’ hearts, grew the lush (and luscious) third yield of the crop, Green Kitchen Smoothies. The venture of green, nutritious, real, whole, wholesome food shows Mother Nature’s ability to grow, nurture and let flourish – David and Luise simply the messengers. David, a magazine art director by day and Luise, a qualified nutritional therapist, met one fine day in Rome, and today are parents to Elsa (6) and Isac (almost 2), living happily ever after in Stockholm, Sweden. As most wholefood bloggers, workaholics and workers on the run will…

BABY MARROW AND KINGKLIP GREEN CURRY PARCELS This is the most amazing, quick weeknight supper. All the flavour is contained in one nutritious little parcel – and following this method eliminates the hassle of having to wash a pot! Using baby marrow ribbons, instead of pasta, lowers the total energy and carbohydrate content of this meal and makes it suitable for individuals avoiding wheat and gluten (although green curry paste is generally wheat- and gluten free, it is advised to read labels carefully). To increase the omega 3 content of this meal, kingklip can be replaced with trout portions Serves 2 EASY 30 mins THE FLAVOUR COMBINATIONS 2 x 250g portions sustainably caught kingklip, skin off and deboned 60ml (4 tbsp) green curry paste (or a little less, if you…

It’s all about healthy cooking these days, but the secret is to find a recipe that has health benefits, doesn’t cost a fortune and is quick to make – as an ingredient that fits the bill, spelt flour is becoming increasingly popular, so when you find it on the shelves, be sure to buy a few bags. Spelt flour is a wheat free flour and although it comes from the cereal grain in the wheat family, it is – in fact – a different species. It’s easy to digest, high in protein and contains far less calories than cake flour. It tastes very similar to wholewheat flour with an added sweet, nutty flavour. Spelt flour contains gluten, making it a popular substitute for cake flour. Substituting wheat flour with spelt…