Innholdsfortegnelse for June 2019 i Food & Home Entertaining

Winter is upon us, a time when many a person’s spirit needs bolstering… but not mine – yes, I confess to being one of those different sorts who relishes this season; the type who cheerfully croons the lyrics to “Baby, It’s Cold Outside” when lighting a fire or shimmies to Carole King’s “Chicken Soup With Rice” while happily stirring a steaming pot on the stove… you get the picture. Thus, while that warm and fuzzy feeling is easily inspired for me by the onset of the big chill, we’ve made sure to lay on loads of convincing deliciousness for you in this month’s issue with dishes like on-trend mac, cheese ’n bacon balls (page 62) and mushroom & egg ramen (page 104); heartwarming spice in the story of newly released…

TRAINED GOURMET CHEF JANICE ANNETTS HAS BUILT HER BUSINESS, JANICE ANNETTS FOOD STYLING & CATERING (JANICEANNETTS.CO.ZA), ON TWO CORE PRINCIPLES: OUTSTANDING FOOD STYLING AND FRESHLY PREPARED, ELEGANT FOOD. BASED IN DURBAN, JANICE DEVELOPED AND STYLED THE DISHES FOR ALLAN AND MARGARET HIRSCH’S CELEBRATORY LUNCH (PAGE 66). THE MOST UNDERRATED INGREDIENT IS the humble aubergine – it’s so versatile. It can be chargrilled, blitzed into dips or skewered with peppers, onions and haloumi. THE ONE DISH I AM STILL TRYING TO MASTER IS Peking duck. WHAT I LOVED ABOUT CREATING AND STYLING LUNCH FOR THE HIRSCHS was meeting Margaret Hirsch. BASED IN JOBURG, DASHANIA MURUGAS IS A QUALIFIED CHEF TURNED FREELANCE CULINARY CONSULTANT AND RECIPE DEVELOPER AND WRITER. SHE REGULARLY WORKS ALONGSIDE F&HE’S FORMER FOOD EDITOR CLAIRE FERRANDI ON CREATING MOUTH-WATERING…

6 – 8 JUNE JOHANNESBURG SA’s biggest and boldest travelling wine tour, the TOPS at SPAR Wine Show, will be wine-ding its way to Montecasino in June. Taking in seven cities, this full-bodied pourformance will include the “Search for a Super Taster” South African Wine Tasting Championships, Wine Label Design Awards presented by Rotolabel and the chance to sample and buy wines from some of SA’s best cellars. This winederul show isn’t to be missed! General access tickets are R185 pp via wineshow.co.za and include a tasting glass, show guide, access to wine theatres and unlimited tastings. Visit wineshow.co.za for more. 28 – 30 JUNE CAPE TOWN The Tygermade Homegrown Expo aims to showcase local craftsmanship. From hand-made ceramics to bespoke baby rooms and custom-made furniture, there’ll be something for…

• Unisex tracksuits for children aged 3 to 18 years are always needed. • Donations of food for the care:in:the: community programmes are welcome – for more information, visit abrahamkriel.org/community-hampers/ • Financial donations can be made online at abrahamkriel.org/donations/ or EFTs can be made to: Account: Abraham Kriel Childcare Bank: ABSA Account no: 140941336 current account. Branch code: 632005 • For a Section 18A donation receipt please email proof of payment and contact details to cr@abrahamkriel.org.…

The first time I meet Ken Kinsey-Quick, we’re chatting in his home office in the Western Cape Winelands. Dominating the wide desk are four vast computer screens spitting out a constant stream of graphs and figures from financial markets around the world. We’re chatting oil and futures. But for a change, they’re of the foodie – not the financial – kind. After decades working in the global financial industry both in South Africa and abroad, Ken’s making a change. By the time you read this, chances are he’ll have hung up his investment hat to focus full-time on his new passion: chilli oil. “When I was living in Paris, I loved the sachets of chilli-infused oil that would arrive with your takeaway pizza,” reminisces Ken, who would hoard the…

VEGAN HEMP AND RASPBERRY MUFFINS Makes 12 EASY 1 hr WHAT YOU NEED 100g cake flour 100g ground almonds 50g digestive wheat bran 40g hemp powder 2 tsp baking powder 1½ tsp baking soda ½ tsp sea salt 1½ tsp ground cinnamon 230ml apple sauce 125ml (½ cup) pure maple syrup 190ml almond milk 1½ tsp vanilla extract 30 fresh raspberries HOW TO DO IT 1 Preheat the oven to 180°C. 2 Place the dry ingredients in a large mixing bowl and stir to combine. 3 In a separate mixing bowl, combine the apple sauce, maple syrup, almond milk and vanilla extract, mixing well. 4 Add the wet mixture to the dry ingredients and fold through until just combined, making sure not to overmix. 5 Spoon the mixture evenly into…

“WE NEED TO ESTABLISH FOOD MEMORY IN THE HOME . ALL GREAT CULTURES ESTABLISH THEIR CULTURE AROUND FOOD, FROM GENERATION TO GENERATION . WE NEED TO ENGAGE WITH WHERE WE COME FROM .”BERTUS BASSON Tucked away in Dorp Street in the leafy university town of Stellenbosch is a restaurant where you’ll be transported down an edible memory lane. It’s here that TV personality Bertus Basson – known for his success with fine-dining restaurant Overture on the Hidden Valley wine estate, burger joint De Vrije Burger and the character-filled Spek & Bone – illustrates his roots and spends most of his time. Always devoted to using what’s local, his garden in nearby Jamestown is where the chefs from his restaurants vie for the freshest produce daily, watched over by Spek, his…

DEEP-FRIED MAC, CHEESE ’N BACON BALLS Just when you thought it doesn’t get any better than good ol’ mac ’n cheese, along comes this oh-so gratifying remix! For a vegetarian version, simply omit the bacon Makes ± 65 EASY 45 mins + 2 hrs, to chill WHAT YOU NEED 500g macaroni pasta 60g butter 3 tbsp cake flour 375ml (1½ cups) milk 300g Cheddar cheese, grated 100g Gruyère cheese, grated 100g mozzarella cheese, grated ½ tsp mustard powder ½ tsp peri-peri sauce salt and freshly ground black pepper, to taste 1 handful fresh chives, chopped + extra, to serve 200g shoulder bacon, finely chopped and fried 100g panko breadcrumbs 3 extra-large eggs canola oil, to deep-fry pretzel sticks, to serve (optional) HOW TO DO IT 1 Cook the pasta in…

“MY DAUGHTER GOT ME A ‘WORLD’S BEST DAD’ MUG.SO WE KNOW SHE’S SARCASTIC.” BOB ODENKIRK This Father’s Day, we’re laying on a spread fit for a king! From breakfast in bed, to  a gastro-pub feast and scrumptious desserts for lunch, we have everything you need to spoil the man of the moment. With the colder weather rolling in, cosying up to steaming bowls of delicious soup is the order of the day! See our great recipe selection at foodandhome.co.za. And don’t forget to join our Pulse panel to become one of the reader voices we want to hear! Simply sign up online via m.me/Upinion?ref=FOODIE and you will be directed to Facebook Messenger, where we ask you weekly questions about your favourite mag. What’s more, by being a part of this…

ROSE WATER “MARZIPAN” BALLS Makes ±20 EASY 45 mins WHAT YOU NEED 2 tbsp rose water ½ tsp vanilla extract few drops of almond extract 2 tbsp erythritol + extra, to coat 2 tbsp water 150g almond butter 175g almond flour pinch salt drop of pink food colouring drop of green/teal food colouring HOW TO DO IT 1 Add all the ingredients, except the food colourings, to a medium bowl and mix to combine to a thick paste. 2 Divide the “marzipan” paste into 3 equal portions and place each third in a separate bowl. To one bowl of marzipan, add a drop of pink colouring and knead into the paste. To another bowl of marzipan, add a drop of green/teal colouring and knead in. Don’t add colouring to the…

1 Which western US state is the birthplace of the cheeseburger? 2 What is the surname of Alain, Michel, Albert and Michel Junior, who are all Michelin-star chefs from the same family? 3 Which widely loved fast-food chain boasts the largest southern African art collection displayed internationally? 4 Canola is an abbreviation for what? 5 Which ingredient in Worcestershire sauce is responsible for its “umami” flavour? 6 Juicing this vegetable makes for an effective way to relieve a hangover, due to its betalain pigments, which flush out toxins in the liver. 7 The name of this classic French pâtisserie translates to “lightning”. 8 What is the only difference between white button, cremini and Portobello mushrooms? 9 A chef’s “toque” means “hat” in which language? 10 “Bish bosh”, “lovely jubbly” and…

CLOVER AUTHENTIKOS STRAWBERRY YOGHURT AND CHIA BREAKFAST PUDDINGS Serves 2 EASY 10 mins + overnight, to set WHAT YOU NEED BREAKFAST PUDDINGS 40g chia seeds 250ml (1 cup) Clover Full Cream Milk 2 tsp honey 200g Clover Authentikos Greek Style Double Cream Yoghurt with Strawberry TO SERVE 200g Clover Authentikos Greek Style Double Cream Yoghurt with Strawberry fresh berries/seasonal fruit of your choice fresh mint sprigs HOW TO DO IT 1 Combine all the breakfast pudding ingredients in a medium mixing bowl and stir through well. 2 Divide the mixture between 2 glass jars with lids. Cover with the lids and refrigerate overnight, to set. 3 To serve, dollop more Clover Authentikos Greek Style Double Cream Yoghurt with Strawberry on the breakfast puddings, and top with fresh berries/ seasonal fruit…

winning letter men AT WORK We are three generations of men who cook weekday (and weekend) meals, with my son and grandson being vegetarian. Generally we churn out a blend of personal favourites interspersed with leftover remakes, seasonal excess from our garden and other goodies given to us. Our quest for new ideas goes on unabated. Finding Food & Home Entertaining in a three-pack magazine purchase was a bonus! We have all found something new to attempt, albeit in some cases with an adjustment for meat. What a great mag – thank you! Derek Moult, Port Shepstone, KZN A LEGACY of love My late mother always used to buy your magazine and it was our Saturday ritual to choose a recipe the night before shopping for the ingredients and cooking…

1 ZIPPITY DOO DAH... Eva Solo Fridge Carafe with Insulating Cover, 1,4L in Porcelain Blue, R689, premierhomeware.co.za 2 ALL SET Three-piece Lumela Afrika Dinner Set in Orange, R259, yuppiechef.com 3 GET BACK IN YOUR BOX Dome Bread Bin in Red, R449,95, edgars.co.za 4 THE PERFECT DIVIDE Kitchen Craft Artesà Marble and Wood Two-Tone Board, R599, superbalist.com 5 ITALIAN STALLION SMEG Stick Blender Set in Red, R2 799 (available exclusively online), home.co.za 6 WELCOME TO THE JUNGLE Ardmore Vibrant Tea Towel, R375, bespokehome.co.za 7 OUT OF THE BLUE Cereal Bowl in Provence Square, R199, karedesign.com/shop/za 8 THE FRENCH CONNECTION Versailles Tumblers in yellow, R680 for a set of 4, bespokehome.co.za 9 MELLOW YELLOW Joie Lemon Pod, R89 (available exclusively online), home.co.za 10 KEEP YOUR COOL Private Collection Contrast Handbag Cooler, R189,95,…

BIGGER PIE, BETTER VALUE Weighing in at the raw weight of 250g – that’s about 55g more than the average pie on the market – the bigger size of SPAR McCoy pies is all about the meaty filling. The addition of more meat means the pies satisfy your hunger for longer, not to mention offering you great value for money. PREMIUM CUTS OF MEAT, GOURMET FILLINGS What about the quality of the meat used? SPAR McCoy pies contain only premium cuts of meat that have been slow-cooked to perfection. What’s more, the addition of veggies and herbs to the fillings makes for tastier pies that offer a convenient meal solution. A CHOICE SELECTION With eight pie fillings to choose from – chicken and mushroom, pepper steak, steak and kidney, mutton…

Is your dad a pinotage papa, a cabernet cad or more of a sir who favours shiraz? Skip the socks and give your pops a gift that, well, pops (the wines with corks, anyhow!). Whether you’re having a braai with Dad this Father’s Day, a fine dinner or perhaps even a game of chess at the fireside, we’ve got you covered with a selection of wines that will make him smile. BEESLAAR PINOTAGE 2017, R500 Uncork with cigars beside a roaring fire This pinotage comes from Big Papa himself, Abrie Beeslaar of famed Stellenbosch wine estate Kanonkop. Abrie makes wines under his own label too. Hints of violets unfurl before a cascade of red and black cherries, laced with spice and nuances of chocolate. Mouth-coatingly smooth and voluptuous, this wine…

. Although the hemp plant is a member of the cannabis species, it is from the sativa family, while marijuana is from the indica variety. . Hemp seeds are technically nuts that are highly nutritious and can be eaten raw, cooked or roasted. They have a mild, earthy flavour and contain all nine of the essential amino acids, which makes them a complete, plant-based protein source (just like quinoa). . The seeds are also rich in omega-6 and omega-3 fatty acids, which aid heart health. . Hemp seeds can be eaten as they are, sprinkled over cereals, salads or yoghurts. Lightly toasting them brings out an extra-nutty flavour. They can also be used to make homemade hemp milk, butter and pesto. . In addition hemp seeds can be pressed to…

Put simply, liquid aminos taste very similar to soya sauce, except they come loaded with health benefits. Aminos or amino acids are the building blocks of all our organs and tissue. There are 21 amino acids that help to build and repair your body, nine of which aren’t generated naturally, so we have to consume them. These amino acids can be found in high-protein foods like meat, nuts and soya beans, the latter being what liquid aminos are made from. It’s especially important for people following a plant-based diet to consider liquid aminos, as it’s more difficult to find the nine essential amino acids without consuming animal products. So, why choose liquid amino acids? Unlike soya sauce, liquid aminos don’t contain wheat, they have no added salt and they aren’t…

NEXT MONTH’S WINNING LETTER WRITER WILL RECEIVE A CARROL BOYES PLAIN WAVE FRUIT BOWL WORTH R3 145! One of SA’s most celebrated designers, Carrol Boyes finds the perfect synthesis between art and function in upscale homeware and gift items. Drawing inspiration from both the human form and beauty of nature, the Carrol Boyes collection has grown to include bath and body products, luxury chocolates and even a wine range. Offering the perfect balance between classic and contemporary chic, this Carrol Boyes Plain Wave fruit bowl makes for a striking centrepiece on any dining table. For more information, visit carrolboyes.com.…

Abraham Kriel Bambanani is a Johannesburg-based, nonprofit children’s charity. The organisation’s Langlaagte campus offers specialist residential care for 100 youngsters with severe trauma and/or intellectual challenges. In Observatory, its Maria Kloppers centre houses 50 babies and toddlers who are in need of a place of safety. There are also seven satellite, family unit-style homes where vulnerable young people live with a supervising house mother and two care-in-the-community programmes serving approximately 350 HIV/AIDS-affected children in Westbury and Soweto. At all sites, children are provided with food, school supplies and other basic necessities. “When we first encounter the children we work with, many of them are undernourished. It’s wonderful to see the change that happens in the first few weeks. Obviously, there’s a transformation of their physical state, but it’s more than…

Set a Table by Karen Dudley (Jacana Media), R328 The eclectic charm that emanates from Karen Dudley’s cookbooks is testament to the loyal following this much-loved chef-patron has garnered over years of dedicated and downright delicious service to Cape Town’s taste buds through her Woodstock-based deli restaurant and catering company, The Kitchen, as well as her former eatery, The Dining Room. With Set a Table being her third cookbook, Karen achieves a culinary hat trick in serving up more dishes that are homely yet elegant, down-to-earth yet worldly, much like the lady herself. Thus, if you’re looking to host three-course dinner parties done the right way – think duck salad with Chinese cabbage & cashews, sweet & sour brisket with horseradish mousse and squidgy date cake – this one’s for…

One lucky reader can win a three-pack of the Coravin Model 2 Elite Wine System, valued at R6 552! Available at yuppiechef.com and other speciality stores, the Coravin is a device used to extract wine from your chosen bottle without having to pull out the cork or even disturb the foil cap or wax that conceals it. Its creator, Greg Lambrecht, says: “The Coravin System has entirely changed my relationship with wine by giving me the freedom to access any wine, at any time, in any quantity. The best part is that I can share my love of wine with my friends and family – my cellar has become my wine bar.” To enter, email your full name, physical address, cellphone and ID numbers with CORAVIN in the subject line…

LAYING THE FOUNDATION “My parents started La Madeleine before I was born and so much of what I know and who I am is because I grew up in and around this business. I have worked all over the world but many of my core skills were learned, almost by osmosis, by watching my parents in the kitchen. My mother is retired now but my dad and I continue that tradition every day,” Anne explains. GETTING HER FEET WET “Some of my food knowledge was acquired in slightly unconventional ways. When I was about 6 years old, we went as a family to Dullstroom. The adults were fishing but I caught a frog. My dad said, ‘Oh, my baby, you should cook it’, so he showed me how to skin…

SCHOOL-NIGHT DINNERS 1 Butter chicken 2 Comforting veggie and noodle broth 3 Caramelised onion, Brussels sprout and bacon hash with fried eggs 4 Pan-fried trout on coconut, pea and broccoli mash IT’S THE WEEKEND, BABY! 5 Whisky, sage and maple pork belly with buttery caramelised apples 6 Tomato soup with cheesy toasted sandwich dippers 7 Stout hot chocolate 8 White chocolate, cinnamon and pecan blondies BUTTER CHICKEN The chicken marinade can be prepared the day before making this dish Serves 4 EASY 1 hr + 4 hrs, to marinate WHAT YOU NEED MARINADE 500g skinless chicken breasts, cubed salt and freshly ground black pepper, to taste zest and juice of 1 lemon 1 tsp cumin seeds 1 tsp garam masala 1 tsp ground turmeric 80g full-cream Greek/ plain yoghurt SAUCE…

what you need clean glass bottles with caps paper/adhesive-backed paper spray-on glue (if using paper) scissors old burnt-down candles sharp craft knife small glue sticks tin can old tea towel/cloth gas lighter how to do it... STEP ONE Soak the glass bottles in warm, soapy water to remove labels. Sterilise the bottles by boiling them in a large pot over high heat for 5 minutes, ensuring that they’re completely covered by the water. Allow to dry thoroughly. Find recipes for your favourite sauces and/or salad dressings from the F&HE website at foodandhome.co.za. Design labels for your choice of sauces and/or salad dressings digitally or hand-write them on pieces of paper/adhesive-backed paper to fit the area on the front of the bottle. Cut out/print the labels. STEP TWO Make the sauces…

VEGETABLE DOG CHEWS Makes 30 EASY 10 mins + 3 hrs, to dry WHAT YOU NEED 200g sweet potato, washed 200g pumpkin, peeled HOW TO DO IT 1 Preheat the oven to 120°C. Line two baking trays with baking paper. 2 Slice the sweet potato and pumpkin into 0,2cm slices. Cut into shapes of your choice using a cookie cutter, if desired. 3 Arrange the vegetable slices in one layer on the baking sheets. Place in the preheated oven and allow to dry out for 2 – 3 hours or until crisp. 4 Store in an airtight container in the fridge or freezer for up to 2 months. SOOTHE AND PROTECT Did you know that, just like humans, dogs have an endocannabinoid system (ECS), which plays a large role in…

“The tattoo?” asks Phil de Villiers, when I comment on the inky outline of a pig adorning his right arm. “I guess you could say it’s a homage to my love of food, my love of meat.” And Phil is certainly a man who loves food, talking passionately about everything from foraging to fermentation as we discuss his latest role as executive chef of The Skotnes Restaurant at the Norval Foundation. Here, in Cape Town’s Constantia Winelands, he oversees a kitchen that’s helping to entrench this leafy corner on the city’s gourmet map. Phil first buttoned up his chef’s whites at the respected Prue Leith Chef’s Academy in Centurion, Gauteng. That formal training catapulted him into the world of high-end hotels, with stints at the likes of Ten Bompas Hotel,…

• CHICKPEA CHEER Add a few drops of liquid aminos to your next batch of hummus to add an umami flavour kick. • DRESS IT UP Instead of using salt in salad dressings, shake in a few drops of liquid aminos. The flavour works particularly well with broccoli, kale, cauliflower and root veggies. • DEEPLY DIPPY Make a quick dipping sauce for raw veggies by whisking together 1 clove crushed garlic, 1 tsp grated fresh ginger, pinch of chilli flakes, 250ml (1 cup) liquid aminos, 1 tsp sesame oil and a squeeze of fresh lime juice. • GRAVY TRAIN To whip up a vegan gravy, sauté 2 chopped onions, 2 carrots, 2 celery sticks and 100g mushrooms in a little olive oil until soft. Add 2 dried bay leaves, 2…

WHICH PASSPORT STAMP ARE YOU MOST PROUD OF? Having never travelled outside of SA, I’m most proud of the places I can journey to in my mind through taste, aesthetic and feeling. IF YOU WERE A COCKTAIL, WHICH ONE WOULD YOU BE? The Sazerac. Just like this New Orleans classic, I’m steeped in mysticism and mystery with a nod to the olde world. MOST UNDERRATED INGREDIENT? Soul and glassware. I appreciate a sense of artistry and story the most when creating a new elixir. A FUN FACT NO ONE KNOWS ABOUT ME IS... I believe in curating my life. Everything I do is an art form, from my Instagram page to getting dressed every morning to conversing with the characters in my life to choosing the right playlist. Channel your…

ROASTED CHICKEN THIGHS WITH BACON AND MAPLE SYRUP Serves 4 EASY 1 hr 15 mins 100g streaky bacon, roughly chopped 2 tbsp maple syrup 50g Clover Mama Bake Margarine 2 garlic cloves, peeled and finely chopped leaves of 1 thyme sprig + extra thyme sprigs, to garnish 8 chicken thighs, skin on 1½ tsp sea salt flakes 2 tbsp olive oil 10 – 12 heirloom/baby carrots, skin on and scrubbed clean 1 Fry the bacon pieces in a medium frying pan over high heat until crisp and golden. Remove from pan and allow to cool completely. 2 Place the cooled bacon, maple syrup, Clover Mama Bake Margarine, garlic and thyme leaves in the bowl of a food processor. Pulse until combined but still chunky. 3 Preheat the oven to 200°C.…