Innholdsfortegnelse for December 2018 i Food & Home Entertaining

LEMON-AND-ROSEMARY CHICKEN WITH CHRISTMAS CAKE, PORK AND SAGE STUFFING You can make the stuffing a day or two ahead of time – simply cover and refrigerate until needed Serves 4 – 6 EASY 45 mins + 1 hr 15 mins, to roast WHAT YOU NEED STUFFING olive oil, to fry 1 onion, peeled and diced large handful each fresh sage and rosemary leaves, finely chopped 2 garlic cloves, peeled and minced meat from 500g pork sausages, squeezed out of the casings and casings discarded 1 x 350g SPAR Freshline Christmas Fruit Cake, crumbled 125ml (½ cup) sherry salt and freshly ground black pepper, to taste CHICKEN 1 large (1,6 – 2,2kg) free-range chicken 1 garlic clove, peeled and cut in half 1 tbsp Dijon mustard large knob butter, softened salt,…

SMART WATER FILTRATION After inventing the first household water filter 50 years ago, Brita continues to innovate. With new features like an LED Smart Light filter-lifetime indicator and soft-grip handle, the unique design reinvents the traditional filter jug. Another unique feature is the new innovative MicroFlow technology that increases filtration performance by 25%. Visit brita.co.za for additional product information. TO ENTER SMS BRITA 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 31 December 2018. Visit foodandhome.co.za for the full Ts&Cs.…

The Story of Food – An Illustrated History of Everything We Eat by Dorling Kindersley (Dorling Kindersley, R439) A true celebration of food in all its forms, from salt and sushi to rice and ravioli, The Story of Food is a compilation of the extraordinary stories behind the things we eat. Covering all types of food, like nuts and grains, fruits and vegetables, meat and fish, as well as herbs and spices, this fascinating publication provides facts on all aspects of each food’s history. It also explains how these items have become part of our culture. A must-read for all gourmands, this book will take you on an exploration of the symbolism and traditions that come wrapped up in the food on our plates. Feasts by Sabrina Ghayour (Octopus Books,…

GLAZED PORK BELLY WITH BUTTERED BRUSSELS SPROUTS Serves 6 – 8 EASY 40 mins + 2 hrs, to roast WHAT YOU NEED PORK BELLY 200g orange marmalade 4 tbsp hoisin sauce 1 tsp ground cloves salt and freshly ground black pepper, to taste 800g pork belly BRUSSELS SPROUTS 500g Brussels sprouts, some halved for variety salted butter, to fry HOW TO DO IT 1 For the pork belly, preheat the oven to 190°C. 2 Mix the marmalade, hoisin sauce, ground cloves and seasoning together in a medium bowl. Brush ½ of the mixture over the entire pork belly. Transfer the meat to a large roasting dish and roast in the preheated oven for 1 hour. Reduce the oven temperature to 150°C and cover the roasting dish with foil/a lid and…

PUMPKIN BUNDT CAKE WITH AMASI GLAZE Serves 6 – 8 EASY 2 hrs 45 mins WHAT YOU NEED CAKE 400g pumpkin, peeled and cubed 2 tbsp olive oil 500g white sugar 125ml (½ cup) Clover Amasi 115g salted butter, melted + extra, to grease 3 large eggs 340g cake flour 2 tsp bicarbonate of soda 1 tsp ground cinnamon 1 tsp ground nutmeg ½ tsp salt 1¼ tsp ground cloves GLAZE 165g icing sugar, sifted 2 – 3 tbsp Clover Amasi fresh thyme, to garnish (optional) HOW TO DO IT 1 For the cake, preheat the oven to 200°C. Lightly grease a 26 x 8cm bundt cake tin with butter. Set aside. 2 Place the pumpkin cubes in a large bowl and toss with the olive oil. Transfer to a…

We might not have the snow and fairy lights of London or the beautiful shop windows of New York, but we have a special kind of magic right here in Johannesburg. We don’t mean to gloat, but instead of having ice sculptures, snow and scarves, we South Africans are celebrating summer! And, with more and more Joburgers deciding to stay put, instead of heading for the hills (or the coast, anyway), it’s time to start planning your homebound holiday. Firstly, how to beat the stress during the hols? You know the kind we’re talking about: planning and cooking meals, dealing with visitors and extended family, and playing an all-round good host. The list goes on… The trick to surviving the holiday season is careful planning (especially when it comes to…

HASSELBACK BUTTERNUTS WITH BAY LEAVES, CINNAMON AND SAGE Serves 6 EASY 30 mins + 1 hr, to roast WHAT YOU NEED 2 whole butternuts, unpeeled 1 garlic clove, peeled and halved 10 bay leaves 5 cinnamon quills olive oil, to drizzle salt, to taste 60ml (¼ cup) maple syrup HOW TO DO IT 1 Preheat the oven to 200°C. Using a sharp knife, cut the butternuts in half, lengthways, and scoop out the seeds. Place one butternut half, cut side down, on a chopping board. Place the handles of two wooden spoons flush against the sides of the butternut (this will stop you from slicing all the way through the butternuts when cutting the slits in the next step). 2 Cut the hasselback slits in the butternut, stopping when the…

• A GOOD SUBSTITUTE Next time you make risotto, swop the arborio rice for an equal amount of spelt berries. So delicious! • PERFECT FOR BRUNCH Make crêpes by whisking 120g spelt flour, ½ tsp bicarbonate of soda, ½ tsp salt, 4 eggs, 375ml (1½ cups) full-cream milk and 3 tbsp melted butter together in a large bowl. Allow the mixture to stand for 30 minutes before frying the crêpes in a greased pan over medium heat. • MADE FROM SCRATCH Try your hand at making home-made spelt pasta by combining 200g spelt flour, 3 eggs and 1 tbsp olive oil in a bowl. Turn the dough out onto a clean work surface and knead until smooth and stiff. Cover with cling film and set aside to rest, about 30…

MY FESTIVE BUBBLY OF CHOICE IS… My absolute favourite, Krone. And because they do a vintage release every year, I’m going to crack open a 2002 bottle come December. MEDITERRANEAN MAGIC My husband is from Sicily and, whenever we go there, I live my best life. I believe it should be on any foodie’s bucket list. THE MOST DECEPTIVELY EASY BAKE IS... Bread – it’s all in the proofing (where the best you can do is… nothing). CHILDHOOD MEMORIES My parents gave me a set of measuring cups and spoons for Christmas when I was 6 years old. The moment I used them, I was obsessed with baking. LOCAL INSPIRATION I just love the playfulness of chef and restaurateur Peter Tempelhoff’s food. He constantly surprises me. TREND FORECAST I hope…

winning letter green FINGERS Every time I go shopping, I look out for Food & Home Entertaining. I must say, the July issue was amazing. Being a cake decorator for many years, I found the “Simply Succulent” feature (page 34) to be really awesome. Who would imagine that by mixing fondant and some gel food colouring together (and putting in a little effort) you could make a spectacular edible desert rose with which to decorate a cake? Even if you are a novice, you can follow the steps and produce a delightful cake topper. My garden is full of succulents and, now, F&HE has shown me an easy way of reimagining them onto cakes. This article was succulently amazing. Bernice Vertue, Erasmuskloof CUISINE queen I’m always too scared to try…

STAY ON TRACK The festive season shouldn’t mean the end of your exercise routine... you can still go jogging, walking or cycling, no matter where you are. And, with the heat, what better way to keep hydrated than with Aquartz Active Natural Mineral Water? The perfect on-the-go bottled water, Aquartz Active has a good balance of minerals, is low in salt and has a naturally sweet taste; not to mention its resealable sports cap and practical design that makes it easy to use when out and about. Aquartz Active is available nationwide at most leading retailers. For more product information, visit clover.co.za. BAGS OF FLAVOUR Bursting with tantalising tastes, the new Twinings Infuso collection is sugar and caffeine free, making it the perfect all-day drink. What’s more, you can use…

Deck the halls with boughs of holly, fa-la-la-la-la-la-la-la-la! We’re having a jolly good time over at foodandhome.co.za  as we get into the festive spirit with the season’s best dishes. Visit our website throughout December for a family feast like no other – we will be serving everything from traditional roasts to snazzy sides and delectable desserts. All you have to do is grab a plate and fall in line. We’re also spreading the holiday cheer by giving away six magnum bottles of Krone Borealis Vintage Cuvée Brut 2017 to four lucky readers, valued at R335 per bottle! Keep an eye on our Facebook, Instagram and Twitter pages, as well as our website, to find out how you can win(e). you loved... THIS FABULOUS RECIPE ON OUR WEBSITE This…

LIQUID luxury Before you break the bank on a Swiss watch this Christmas, perhaps the wine lover in your life would prefer some liquid luxury instead. Fine-wine trading and investment is nothing new for regions like Bordeaux in France, but here in South Africa we’re witnessing the dawn of this nascent industry. Managing director of Wine Cellar (a South African online fine-wine merchant), Roland Peens weighs in: “There are currently only a handful of South African wines that would fit into an international fine-wine collection. Wines like the Klein Constantia Vin de Constance, Kanonkop Paul Sauer and Vilafonté Series C have built a track record of quality, ageing and individuality over the last decade or more. Recently, however, there has been a boom in South African fine wine, and there…

LAMB STEAKS WITH ROASTED CARROTS, PARSNIPS & RED ONION carrots, parsnips, red onion and lamb minute steaks Serves 4 EASY 40 mins Preheat the oven to 200°C. Grease and line a baking sheet with baking paper. Set aside until needed. Wash and cut 5 large carrots and 3 parsnips in half lengthways and cut 1 medium red onion into thin wedges. Place in a medium bowl and drizzle with olive oil. Season with salt and freshly ground black pepper, to taste. Toss until the vegetables are thoroughly coated. Transfer to the prepared baking sheet and roast in the preheated oven until tender, about 25 – 30 minutes. While the vegetables are roasting, rub 4 lamb minute steaks with 2 tbsp barbecue spice, salt and freshly ground black pepper. Place the…

what you need  spray paint in 2 or more colours of your choice (see page 77 for our “Hot Tip” on wreath colours) clean, flat newspaper sheets ruler pencil scissors metallic paint in a colour of your choice paintbrush/old toothbrush craft glue ribbon in a colour of your choice how to do it... STEP ONE Spray-paint the newspaper sheets in the colours of your choice with a fine and even mist, holding the cans 30cm away from the sheets when spraying. Set aside until completely dry, then turn the newspaper sheets over and spray-paint the opposite sides. Once the paint is dry, use the ruler and pencil to measure and trace 60x2,5cm strips onto the newspaper sheets. Use the scissors to cut out the strips. You will need 4 strips…

FESTIVE SEASON ALCOHOL USE During the holidays, many adults look forward to enjoying an alcoholic drink or two; but what is safe consumption? A new study published in The Lancet in August 2018 concluded that alcohol is a leading risk factor for global disease burden, and it also causes substantial health loss. From this research (and other studies), experts advise that low to moderate alcohol consumption of up to 100ml per week (i.e. one drink per day or less) may fit into the context of an otherwise healthy lifestyle. Another low-risk drinking guideline includes that of the Drinkaware Trust – an independent UK-wide alcohol education charity – which endorses no more than 14 units of alcohol per week, with one unit being equal to 76ml of a 13% wine, 25ml…

NEXT MONTH’S WINNING LETTER WRITER WILL RECEIVE A WÜSTHOF CARVING KNIFE SET VALUED AT R2 500! Founded in 1814 in Solingen, Germany, Wüsthof is recognised worldwide as a specialist in outstanding knives. Over the past 200 years, Wüsthof products have established a sterling reputation for their quality and functionality. Wüsthof knife ranges have various handle designs to suit individual tastes and ergonomic requirements, making them a joy to use. Visit wusthof.co.za for more information.…

SPREAD IT ON THICK Spruce up your Christmas leftovers with Clover Cream O’Naise – it’ll add a creamy twist for a whole new taste! The only mayonnaise with dairy cream added to it, Clover Cream O’Naise is extra delicious and smooth. Did we mention that it’s high in vitamin E and has no added MSG? What a bonus! Packaged in an innovative easy-to-scoop and reusable tub, Clover Cream O’Naise is available at leading supermarket retailers for a recommended retail price of R19,99 per 500g tub. Visit clover.co.za for more details. COOL BREW As temperatures soar, it is imperative to keep cool and refreshed. Luckily, with Sir Fruit’s new selection of brewed ice tea fruit blends, this has never been easier (or more delicious). Made with only the best fruit southern…

1 HOLD IT RIGHT THERE Accent Utensil Holder in Copper, R99, makro.co.za 2 STANDING OVATION KitchenAid Artisan Stand Mixer (4,8L) in Satin Copper, R14 989, yuppiechef.com 3 THRICE AS NICE Hugo Metallic Canisters (set of 3) in Copper, R199,99, mrphome.com 4 HERE’S THE SCOOP Measuring Cup Set (4 piece), R299, woolworths.co.za 5 SUCK IT UP Chimney Mounted Sweet Copper Extractor (90cm), R12 499, makro.co.za 6 JUST CHILLING Copper Plated Wine Cooler, R699, woolworths.co.za 7 OLD-SCHOOL COOL Venchi Assorted Chocolate Cigars in Wooden Display Box (54 units), R5 999, fineandfabulous.co.za 8 ON THE BOIL Bosch Stainless Steel Kettle (1,7L) in Copper, R799, takealot.com 9 ALL STACKED UP Diamond Serviette Holder in Copper, R69,99, mrphome.com 10 FLASH IN A PAN Copper Chef Square Pan with Non Stick Coating (24cm), R600, takealot.com 11…

In all your holiday-planning excitement, don’t forget to ensure that your precious pet’s needs are taken care of. We asked Dr Jacques Visser, veterinary surgeon at Oaklands Vet in Joburg (oaklandsvet.co.za), to share his top three tips for pet care over the festive season If your pet is not joining you on holiday, book them into a reputable kennel and make sure their vaccinations (including kennel cough), and tick and flea treatments are up to date. Do vaccinations one month prior to your departure to avoid the December rush at your local vet. If your pet is staying at home with a pet sitter, make sure that you trust this person and they have all the relevant emergency contact numbers. Whether you are going away on holiday or not, keep…

“Every wine wants to become vinegar,” laughs Rozendal vinaigrier, Nathalie Ammann, as we’re walking along the curve of a dirt road leading to the vinegar cellar. Shod in boots with her auburn hair tied back, Nathalie looks every bit the Stellenbosch farmer.” It all started with a passion for wine. “My dad always dreamed of making wine; so, in the early ’80s, my parents sold their restaurant in Joburg and moved to Stellenbosch where they bought this farm and planted six hectares of vineyards,” Nathalie shares. The farm was then, as it is now, called Rozendal. “It means something like ‘horses in the valley’ in Dutch. We used to have a lot of horses, now we only have five. We also have two alpacas, 20 chickens, one pig and two…

A FEAST FOR THE SENSES One lucky reader stands the chance to win 21 magnums of Fat Bastard Shiraz 2016 valued at R5 000! With flavours of freshly crushed black pepper, hints of cinnamon and cloves, as well as red berry fruit and vanilla tones, it’s the ideal wine to enjoy over the festive season. To enter, email your full name, physical address, cell and ID numbers with MAGNUM in the subject line to foodhome@caxton.co.za by 15 December 2018. Competition is open only to South African residents who are 18 years or older.…

SCHOOL-NIGHT DINNERS 1 Shakshuka with crispy chorizo 2 Tandoori coconut chicken with fennel and chickpeas 3 Orecchiette with broccoli sauce 4 Crispy tofu lettuce cups with spicy peanut sauce IT’S THE WEEKEND, BABY! 5 Duck legs in plum sauce with egg-fried rice 6 Vegetarian lasagne 7 Rooibos sangria 8 Pork-belly kebabs with fennel slaw SHAKSHUKA WITH CRISPY CHORIZO Serves 4 – 6 EASY 30 mins WHAT YOU NEED 225g chorizo, sliced olive oil, to fry (optional) 1 red onion, peeled and finely sliced 3 garlic cloves, peeled and minced 2 fresh chillies, seeded and chopped/1 – 2 tsp dried chilli flakes 1 tsp ground coriander 1 tsp smoked paprika 1 tsp ground cumin 2 bay leaves ½ tsp salt 3 x 410g tins chopped tomatoes 1 tbsp white sugar 4…

SALMON WITH A CRANBERRY-AND-THYME CRUST DECEMBER 2013 RECIPE AND STYLING BY ANGELA RIDGE PHOTOGRAPH BY GRAEME WYLLIE Serves 4 EASY 35 mins WHAT YOU NEED oil, to grease 800g side of salmon, skin on salt and freshly ground black pepper, to taste 45g fresh breadcrumbs 30g dried cranberries, chopped 30g finely chopped green onion 40g butter, melted 2 tbsp chopped fresh thyme 2 tsp lemon zest HOW TO DO IT 1 Preheat the oven to 180°C. Lightly grease a baking tray with the oil. Set aside until needed. 2 Season the salmon to taste and place skin side down on the prepared baking tray. Set aside until needed. 3 Combine the breadcrumbs, chopped cranberries, green onion, 30g of the melted butter, thyme and lemon zest in a medium bowl. Mix…

Spelt, also known as dinkel wheat or hulled wheat, is an ancient grain that’s native to Iran and parts of Europe. One of the first species of wheat used to make bread, it contains high levels of fibre, protein, vitamins and minerals. It’s also low in gluten, which makes it easy to digest. When ground to a flour, spelt can be used to make breads and bakes, although its low gluten content means bread dough requires more kneading (the end result will also be a bit denser than other types of bread). It’s also important to note that spelt flour is more water absorbent than wheat flour, so, take care when substituting it one-to-one in a recipe. Also sold as whole berries, spelt’s nutty taste makes it perfect for adding…

1 In Japan, food from this famous fast-food chain is traditionally eaten on Christmas Day. 2 What is the French term for chocolate cake and pastry cream rolled into the shape of a log? 3 One should always eat mince pies in silence and make a wish when eating the first one of the season. True or false? 4 Which Yuletide pop song reached the Billboard Hot 100’s top 10 for the first time in 23 years after its release in 1994? 5 These festive berries are notoriously poisonous and were once considered to be an aphrodisiac. 6 The largest Christmas pudding in history was made in Aughton, Lancashire, in 1992, and weighed in at _______ pounds. 7 These fried potato pancakes are an important part of the Hanukkah tradition…

MAKE ’N BAKE Clover Cream gives a touch of luxury to your savoury bakes like this delectable vegetable quiche. The ultra-creamy filling makes this dish the perfect addition to any brunch or lunch. SNACKTIME Pimp your dips with a splash of Clover Cream, or make your own by blitzing a 410g tin butterbeans/ chickpeas with 125ml (½ cup) cream and your favourite herbs and spices in a blender/ food processor. THE BEST FOR LAST No feast is complete without a mouthwatering dessert. Whip up some tantalising crème pots made with Clover Cream for the perfect end to your meal. ON THE SIDE Clover Cream is the secret ingredient in this decadent potato salad. Simply add some cream to the dressing before combining with the potatoes. It’s as easy as that!…

1 WHAT DO YOU DO IN YOUR FREE TIME? A Read or practise yoga B Go camping C Any activity in water D Visit a theme park E Hike F Cycle 2 DO YOU LIKE MAZES? A Not at all B Kind of C I’m indifferent D Definitely E Is it on a hill? F Only if it’s a race 3 IN YOUR FAMILY, YOU ARE THE… A Peacemaker B Determined one C Leader D Funny one E Energetic one F Wild child 4 WHICH WORD DESCRIBES YOU BEST? A Calm B Compassionate C Adventurous D Funny E Animated F Fiery 5 WHAT IS/WAS YOUR FAVOURITE SCHOOL SUBJECT? A English Literature B Biology C Physics D Lunch E Life Skills F Physical Education MOSTLY As – CLOVER SIP UP STRAWBERRY…