Innholdsfortegnelse for November 2018 i Food & Home Entertaining

How often I’ve been intrigued by the latest “it” ingredient and dashed off to the stores to find it or, as I’m increasingly in the habit of doing, getting a little too “click happy” as I pop it into my online shopping cart. Yes, you name it, everything from ancient grains to exotic spices and alluringly infused oils are placed with ceremonial aplomb in my fridge and on pantry shelves, ready for their debut at my next meal. What happens next? These smart and shiny recruits get progressively nudged back in the ranks by the latest arrivals that land fresh from artisan hands and foreign lands until, one year later, my trusty domestic musters them to fall in on the kitchen counter for a marching out parade, where expiration dates…

winning letter kudos to F&HE! While attending the Appetite Fest in Pretoria, in August, I received the July issue of Food & Home Entertaining . Once home, I planned a flick through the articles, which I expected to predominantly feature places and experiences in Cape Town (in line with all the other foodie magazines) – I admit I get a little depressed when I’m constantly confronted with the fact that Capetonians can’t swing a cat without hitting a great restaurant or wine estate. I was impressed when I read about Gerakaris Family Wines in Craighall Park, which is just down the road from me. On the next page, I learned about Kelly Jayne’s Cake Boutique and realised they are just around the corner in Randburg! Next up… the incredible breads…

Mazi – Modern Greek Food by Christina Mouratoglou and Adrien Carré (Octopus Books, R368) You don’t have to be Greek to appreciate this cookbook by London-based restaurateurs Christina Mouratoglou and Adrien Carré. In Mazi – the Greek word for “together” – authentic Greek flavours are given a modern twist, with the majority of dishes designed to be served meze-style. If the intriguing recipe names like “gemista”, “kolokithopita” and “bougatsa” don’t draw you in, flicking through the vibrant imagery will definitely work up your appetite. But the proof is in the pudding (and the salads, hot plates, breads and drinks) which, based on the authors’ unwavering use of only the freshest ingredients, doesn’t disappoint. In short, if you’re looking to expand your culinary horizons, Mazi is your vicarious one-way ticket to…

chill OUT Love summer, but not a fan of white wines? You can keep sipping on reds right through the season’s hottest days; that’s if you’re willing to broaden your wine-quaffing horizons, of course. “Fridge reds” – a term used to describe a style of wine, popular in wine-geek circles – are slowly but surely hitting the mainstream market. They are simply lighter-bodied wines made from red grape varieties, which you can pop in the fridge to chill when the ambient temperature is high (in winter there’s no need for this tactic). Fridge reds come in the form of blends or single varietals – cinsault, grenache, syrah and carignan are the varieties to look out for on shelves. These wines are generally full of red fruit, often have a floral…

Since it is World Vegan Day on 1 November, we’re celebrating veganism all month long! Join us on our Facebook page as we share a delicious plant-based recipe every day of November, or visit our website for more delicious vegan dishes from our archives. Not vegan? Don’t fret! We’ve got you covered with an array of mouthwatering meals inspired by the season’s best ingredients. From sapid salads to perfect pasta dishes and drinks, we have everything you need to make summer entertaining a breeze. you loved... THIS FABULOUS RECIPE ON OUR WEBSITE “There is nothing better than a friend, unless it is a friend with a chocolate brownie pudding.” ― Linda Grayson, paraphrased by F&HE . This delicious and oh-so-gooey dessert takes only 40 minutes to whip up. Be sure…

“PULLED PORK” SHAWARMAS WITH VEGAN TZATZIKI Serves 4 – 6 A LITTLE EFFORT 1 hr 30 mins + overnight, to refrigerate (optional) WHAT YOU NEED “PULLED PORK” ¼ cup olive oil 1 red onion, peeled and finely chopped 4 garlic cloves, peeled and finely grated ¼ tsp ground cloves ½ tsp ground cinnamon 1 tsp ground cumin 2 tsp dried oregano 2 tbsp tomato paste ¼ cup soya sauce 2 tbsp maple syrup 2 tsp apple cider vinegar 2 x 580g tins jackfruit, drained and torn into pieces (find at faithful-to-nature.co.za ) ¼ tsp white pepper 1…

Getting there: Airlink offers weekly flights (on Saturdays) from Johannesburg to St. Helena, returning the same day. Additional midweek flights and connections out of Cape Town are planned for the future. Visit flyairlink.com for more info. Visas: South African and British passport holders do not require visas, although a £17 (R332,75) landing fee is payable. Travel Insurance: Insurance cover for emergency medical evacuation from St. Helena is compulsory for all visitors. Authorities recommend a minimum cover of £500 000 (approximately R8 million). Proof of insurance is required at airport check-in, and again on arrival in St. Helena. For more information on the island, visit sthelenatourism.com.…

The beautiful valley of Franschhoek is known by many as the gourmet capital of the Cape – it boasts top-class restaurants that make the most of sweeping views of the Wemmershoek, Groot Drakenstein and Franschhoek mountains, from one of the oldest towns in South Africa. Franschhoek’s original inhabitants were the San people, hunter-gatherers who had lived there long before the Khoikhoi settled on the land. After the arrival of French Huguenots in the 17th century, the valley became known as le coin Français (meaning “the French corner”) which, after Dutch settlers had arrived, was changed to Fransche Hoek (the Dutch translation for “French corner”) before it was shortened to Franschhoek. In keeping with this, Le coin Français on the town’s main road may be discreet, but it stands out for…

Known as the “miracle tree”, it is believed that the moringa tree is native to the foothills of the Himalayas, although it is widely cultivated in West, East and South Africa, tropical Asia, Latin America, the Caribbean and the Pacific Islands. The tree is nearly entirely edible, drought tolerant and fast growing. Not to mention, its ground-up seeds can purify dirty water! Moringa leaf powder is made from the dried, ground leaves of the tree and is a powerful superfood. A serving of 30g moringa leaf powder contains twice the amount of protein and 17 times the amount of iron than 30g lean beef mince, double the amount of calcium compared to 240ml cow’s milk and 3½ times the amount of magnesium than one medium banana. No wonder moringa leaf…

vegan for a day RUSTIC VICTORY BREAD “FISH” AND CHIPS BLOODY MARY NOMVUSELELO I’ll be celebrating World Vegan Day with this wonderful spread. Simple yet packed with flavour, this collection of recipes is the ideal way to expand your culinary horizons by having a taste of what a plant-based diet can offer. Why not get your friends and family in on it, too? That’s what I’m going to do! making memories NECTARINE AND BOCCONCINI SUMMER SALAD “PULLED PORK” SHAWARMAS WITH VEGAN TZATZIKI VEGAN TIN-ROOF ICE CREAM FRANCIS With the silly season knocking on the door, spending quality time with family and friends is the best way to welcome the end of the year. This menu is fresh, flavourful and surely suitable for everyone around my table. I’m especially looking forward…

Beautifully designed, functional and durable, Mepal’s Bauhaus-inspired products are just what your kitchen needs. From freezer and microwave storage to on-the-go bottles, the Mepal range is designed to suit your lifestyle. Included in the prize is a Cirqula 3-Piece Bowl Set, Large Herb Pot, 2 x 300ml Flow Mugs, 2 x Flow Breakfast Plates, 2 x Flow Dinner Plates, 2 x Flow Bowls, 2 x 275ml Flow Glasses and 1,5L Flow Water Jug. Visit edisonstone.com/mepal for more info.…

AGE-OLD WINE Renowned for its quintessential range of traditional Portuguese varietal red wines, Allesverloren has a long-standing heritage that dates back to 1704. Situated against the slopes of the Kasteelberg in the Swartland, Allesverloren’s vineyards produce wines with depth, character and ageing potential. The full-bodied reds are made in the traditional Old-World style, which is guaranteed to impress any discerning wine lover. What’s more, Allesverloren recently added a Tinta rosé and chenin blanc to their range. TO ENTER SMS ALLESVERLOREN followed by your name, ID number, email and postal addresses to 48405. Each SMS costs R1,50 and free SMSs do not apply. The prize is not transferable and cannot be redeemed for cash. The competition closes on 30 November 2018. For a complete list of Terms and Conditions, visit foodandhome.co.za.…

Started by two Australian friends Travis Garone and Luke Slattery who persuaded their mates to grow a “mo” in 2003 to raise awareness about men’s well-being and prostate cancer, the Movember Foundation has since broadened its focus to include prostate and testicular cancer, poor mental health, physical inactivity and suicide prevention among men. And with the support of millions of “Mo Bros” and “Mo Sistas” globally, countless moustaches have been grown, scientific research has been done and, most importantly, conversations around men’s health have been elevated. In 2009, South African Garron Gsell started to grow a moustache and subsequently contacted the Movember Foundation to get involved. Later that year, South Africa joined the 11 countries participating in the movement at the time, with Garron at the helm as the country…

The clean-label movement sees consumers demanding transparency in the foodstuffs they buy. With the global shift towards better-for-you lifestyles, we are growing increasingly aware of the product choices we make, questioning the processing of certain foods and the inclusion of ingredients like added monosodium glutamate (MSG). Through this initiative, companies are encouraged to banish potentially harmful additions to their ingredients’ lists and rather use more natural, minimally processed and GMOfree elements that are easy to recognise and understand. The aim is to return our food to the way nature intended it to be, and that’s what Robertsons has done with its range of herbs and spices. Having recently committed to this consumer-driven campaign, Robertsons is making its products more authentic and transparent than they ever were before. Read on to…

INNOVATIVE YET GROUNDED I come from Atlanta, Georgia in the USA. Until I was about eight years old, we lived in the countryside with my grandmother. She had pigs and a vegetable garden with okra and a pecan-nut tree. I loved pecan pie as a boy, and peach cobbler. As kids, whenever we were hungry, my grandmother would send us out to snap peas or knock down peaches from the trees. Hunting and fishing were part of our lives. It sounds strange to South Africans, but my dad sometimes caught racoons for our pot. My first food experiences were within the African-American soul-food tradition – I still cook with those core influences in mind. Although I’m vegan now, I still bring a lot of those ways of thinking and being…

SCHOOL-NIGHT DINNERS 1 Cheesy mince-stuffed aubergines 2 Spicy roasted cauliflower head with millet-and-chickpea salad 3 Crispy chicken schnitzel sandwiches with tangy coleslaw 4 Sweet potato “toast” with feta, pine nuts and rosemary dressing IT’S THE WEEKEND, BABY! 5 Roasted yellowtail with baby fennel and vine tomatoes 6 Sweet and sticky T-bone steak with blooming onions 7 Grilled pineapple wedges with chilli chocolate sauce 8 Bloody Mary CHEESY MINCE-STUFFED AUBERGINES Serves 4 – 8 EASY 1 hr 40 mins WHAT YOU NEED 4 aubergines 2 tbsp olive oil + extra, to fry 1 medium onion, peeled and chopped 2 garlic cloves, peeled and crushed 1 red pepper, seeded and diced 500g minced beef 1 red chilli, seeded and finely chopped 4g chopped fresh oregano + extra, to garnish 2 tbsp tomato…

what you need  scissors A4 print-outs of letters that spell a word of your choice large corrugated cardboard sheet black pen carpet knife ruler hot glue gun leftover cardboard tubes from rolls of baking paper, foil or paper towels paper sheets spray paint in colours of your choice acrylic paint in colour of your choice paintbrushes how to do it... STEP ONE Using the scissors, cut out one of the letters from the print-outs and use the black pen to trace it onto the corrugated cardboard sheet. Cut the letter out of the sheet with the carpet knife. Use the ruler as a guide when cutting to ensure straight lines. STEP TWO Using the carpet knife, cut 2,5cm-wide strips out of the leftover piece of corrugated cardboard sheet. Cut all…

Just a few months after opening, the aptly named Janse & Co is fast drawing a loyal following of hungry locals. “I've been wanting to open my own place for quite some time so, when the opportunity arose, I jumped at the chance. I’m really passionate about crafting my own style of cooking,” chef-patron Arno Janse van Rensburg explains. “At Maison, there was a lot of influence from the owners, whereas here it’s all my own vision.” And what a vision it is, with Arno and his brigade of chefs – including his partner, pastry chef Liezl Odendaal – dishing up a menu of adventurous eye-catching offerings. The focus is on small-plate dining, with options ranging from three (R385) to seven (R785) plates. As with most top restaurants, the menu…

• GREEN IS GOOD Mix 1 tbsp moringa powder with 250g hummus and serve with chia seed crackers or carrot sticks for a light lunch. • POWER UP Add 1 tsp moringa powder to a green smoothie for a nutritious kick-start to your day. • BETTER-FOR-YOU BAKES Add ¼ tsp moringa powder to your next batch of bran muffins. Top each muffin with sunflower and pumpkin seeds, and bake according to the recipe instructions. • PUNCH-PACKING PASTA Brush 300g broccoli with olive oil. Mix with chopped fresh chilli and a freshly minced garlic clove, and roast in a preheated oven (set to 200°C) until the broccoli is cooked. Remove from oven and toss through 500g cooked spinach pasta. Divide among 4 serving bowls. Sprinkle each portion with ½ tbsp moringa…

IF I WERE A PLANT, I WOULD BE… A coconut tree. MY GUILTY PLEASURES ARE… A gin and tonic, and chocolate croissants – although, not together! MY MOST TREASURED POSSESSION IS… The book, How Not to Die, by Dr Michael Greger – it’s like my nutritional Bible! ONE OF THE MOST UNDERRATED VEGAN INGREDIENTS IS... Nutritional yeast-it hists that cheesy spot juuust right. THE ONE DISH I WOULD ENCOURAGE DINERS TO ORDER AT MY SANDTONBASED RESTAURANT, LEXI’S HEALTHY EATERY, IS... The black-rice porcini risotto, which is served with a spiced butternut and roasted cherry tomato purée. It’s an evolution of a dish I made at one of my first-ever pop-ups, and it’s inspired by my Italian heritage. IF I HAD TO COOK FROM JUST ONE COOKBOOK FOR THE REST OF…

World Diabetes Day on 14 November marks a sobering reminder for us to avoid acquiring this condition through maintaining a healthy lifestyle – and this applies to caring for our canine friends, too. We asked Dr Jacques Visser – veterinary surgeon at Oaklands Vet in Joburg (oaklandsvet.co.za) – for his views on the matter NO SUGAR-COATING… Certain canine breeds like Yorkshire terriers, poodles rottweilers, miniature schnauzers and dachshunds are more likely to develop diabetes than others. It’s important to know that we can control our pet’s weight, as obesity can trigger diabetes in dogs (and cats). Once diabetic, they have to be injected twice daily and tested regularly. Drinking lots of water and weight loss are early signs that your pet may have diabetes. Keep your furry friend lean and,…

CASUAL CHIC One of the more recent additions to the hip strip of Keyes Art Mile in Rosebank, The Pantry Market at Keyes offers a choice selection of quality artisan offerings to peruse, while the mellow sounds of resident DJ Vusi’s Zen lounge music sets a quietly cool backtrack. Andrea Pafitis-Hill took it all in… STANDOUT FEATURES • The instantly calming effect of the airy, light-filled space and wide walkway of this indoor market. • A free talk is given by an industry expert on their field at a set time – see The Pantry Market’s website for upcoming speakers and schedules. • Alternative art lovers) interest will be piqued by the quirky exhibitions and installations on display at SMAC Gallery, TMRW Digital Gallery, TrueDesign, Okapi, Shelflife and Anatomy Design…

RICE CAKES WITH PROSCIUTTO AND CREAM CHEESE  spring onion-and-chives-flavoured cream cheese, rice cakes, prosciutto and microherbs Serves 4 – 6 EASY 15 mins Divide 1 x 175g tub spring onion-and-chives-flavoured cream cheese among 8 rice cakes , spreading a thick layer onto each cake. Top each portion with 70 – 100g prosciutto and garnish with microherbs . Transfer to a large serving platter and serve immediately. NECTARINE AND BOCCONCINI SUMMER SALAD  nectarines; store-bought watercress, rocket and baby spinach salad; caperberries and bocconcini Serves 4 EASY 30 mins Slice 3 nectarines in half and remove the stones (you may need to use a knife or a spoon to do this). Heat a griddle pan over high heat and grill the nectarine halves, flesh side down, in the griddle pan until charred…

Occasionally in life you are lucky enough to come across people who are living in the flow. Their energy is infectious, and their positivity and good vibes make it obvious that they are doing exactly what they are meant to do. Natalia and Federico are two such people. The Joburgbased couple founded Meraki Plant-Based Food – a company producing hand-made, bean-based patties – only a few months ago, yet already the brand has grown far beyond their wildest expectations. The couple’s story is as romantic as it is unlikely: in their early 20s, they were both working as models when Argentinian Federico and South African Natalia met on a job in Cape Town. “After just three days of knowing each other, he proposed,” Natalia says, laughing. When she returned home…

CHARGRILLED STONE FRUIT WITH HONEY-AND-LIME SYRUP AND TAHINI LABNEH This dish can be served as a refreshing and unusual breakfast/brunch or as a delicious dessert Serves 4 EASY 1 hr + 12 hrs/overnight, to drain the labneh WHAT YOU NEED TAHINI LABNEH 500g double-cream Greek/plain yoghurt 50g brown sugar 50g tahini HONEY-AND-LIME SYRUP 1 tbsp brown sugar 80g honey 50ml water seeds of 1 vanilla pod zest and juice of 1 lime CHARGRILLED STONE FRUIT 3 nectarines, halved and stoned 3 plums, halved and stoned 5 apricots, halved and stoned 1 tbsp olive oil toasted sesame seeds, to garnish fresh mint, to garnish HOW TO DO IT 1 For the tahini labneh, line a sieve with a large piece of cheesecloth/muslin (or a clean tea towel) and place the lined…

CHICKPEA FUDGE Makes 64 squares EASY 20 mins + overnight, to set WHAT YOU NEED 1 x 400g tin chickpeas, drained and rinsed 200g nut butter of your choice (we used almond butter) 30g coconut flour large pinch salt 200g soft dates, pitted 100g honey 1 tbsp coconut oil, melted 50g desiccated coconut, lightly toasted HOW TO DO IT 1 Grease and line a 20cm square baking tin with baking paper. Set aside. 2 Place all of the fudge ingredients in a food processor and blitz until well combined. Transfer to the prepared baking tin and press the mixture down firmly. Refrigerate overnight, to set. 3 Once set, remove from fridge and cut the slab into 64 squares measuring 2,5cm each. Store in an airtight container for up to two…

There are many reasons to travel to St. Helena, the island cast away in the Atlantic, nearly halfway between Angola and Brazil. Previously only accessible by ship – a five-day schlep from Cape Town – the opening of a new international airport in 2017 means it’s now just a six-hour flight from Joburg. Once on the island, there’s the chance to snorkel with whale sharks, gorgeous island scenery to soak in, picturesque hiking trails to tackle and a rich history filled with everyone from Napoleon Bonaparte to Zulu king Dinuzulu kaCetshwayo to discover. These are all worthy reasons to visit, but so is the island’s unassuming culinary heritage. First settled in 1502, St. Helena’s cuisine has had 500 years to make itself at home, and over that time it has…

James smiles as he tells the story of how wild boar ragù saved his culinary career. “After six years working in SA’s best fine-dining restaurants, I had become technically savvy but had lost my perspective on ingredients and my love of food, so I decided to take a tour of Italy,” he recounts. James spent a month in Tuscany, lingering between wineries and agriturismi (farm stays) until he was advised to visit a small town just outside Siena. “I can’t remember the name,” he laughs. There, James found an eatery where the owner, aged 92, still made his own wine. “The place had five tables and a menu that essentially offered a choice of pasta, wild boar ragù and red or white wine – nothing else,” he recalls. It was…

From the pen of bestselling food writer, artist and proponent of the low-carb, high-fat diet Inè Reynierse comes Eat Lekker – For Goodness’ Sake , a cookbook set out to show that eating in nutritional abundance is as rewarding as it is delicious. Building on the success of her previous publications, Low Carb is Lekker and Low Carb is Lekker Two , Inè is restoring the balance in mealtimes with a range of recipes the whole family will love. “Keeping blood sugar levels as stable as possible is a great way to optimise health on the whole. My passion is to redeem food as a first defence and intervention method to combat lifestyle diseases like type 2 diabetes and insulin…

1 Who coined the term “vegan” in 1944 as a means of referring to vegetarians who do not consume any dairy products and eggs? 2 Which fruit is a hybrid of an orange and a pomelo? 3 The Mexican word “burrito” literally means… 4 Which German theoretical physicist said: “It always seems to me that man was not born to be a carnivore”? 5 What is America’s national spirit called? 6 In southern Lancashire and West Yorkshire in the UK, this special cake is traditionally eaten on Guy Fawkes Night (5 November). 7 In certain parts of Africa, this tree is known as the “Never Die Tree” because of its ability to thrive in harsh conditions. 8 The fusion of Japanese and Peruvian cuisine is known as… 9 According to…

TROPICAL FRIDGE CHEESECAKE POTS Makes 4 EASY 20 mins + 4 – 6 hrs/ overnight, to refrigerate WHAT YOU NEED CRUST 200g coconut-flavoured biscuits 120g coconut oil, melted FILLING 55g coconut oil, softened 300g cashews, soaked for 4 hrs/ overnight 60ml (¼ cup) Clover Good Hope Soy Milk 250g maple syrup 100g banana, sliced 100g papaya, diced + extra, to serve zest and juice of 1 lime fresh mint, to garnish HOW TO DO IT 1 For the crust, place the biscuits in a food processor and blitz to a fine crumb. Add the 120g melted coconut oil and pulse until well combined. 2 Divide ½ of the mixture between 4 jars/ glasses with a capacity of 125ml each. Gently press the mixture into the bases of the jars/glasses to…