Innholdsfortegnelse for March 2020 i Food & Home Entertaining

In the multicultural smorgasbord we’ve laid on in this issue, our hope is that you find as many recognisable and comforting flavours as you do intriguingly exotic ones you’d like to try for the first time. And who knows? You may just find your new favourite ingredient among these pages. Certainly, for the F&HE team and its valued contributors, every edition we put together offers the chance to learn more about at least one new product we’ve never worked with before. What I most love about such discoveries is that they can lead to journeys of exploration – a kitchen should be as much a place of experimentation as familiar territory, after all! With this in mind, we’ve not only tried our hand with some exciting ingredients like maca powder,…

winning letter still the one As a regular subscriber to Food & Home Entertaining, I thoroughly enjoy the varied articles about food, culinary trends, new eateries, etc., with my favourite sections being the numerous recipes I try out on my family and friends. However, when I got the December issue, which I always eagerly await – anticipating new and exciting recipes for the Christmas period – I was disappointed with the considerable amount of readily prepared meals featured in the magazine. However, after a few days, it dawned on me that not everyone has the inclination, time or desire to spend hours in the kitchen, particularly during the festive season, though they still want good, tasty and nutritious food. I therefore realised that these quick and simple dishes fill a…

“THE EXPENSIVE AND POTENTIALLY DEVASTATING FALLOUT FROM COMPROMISED FOOD SAFETY WILL RESULT IN PREMATURE PRODUCT SPOILAGE , AND POSES A THREAT TO CONSUMER HEALTH AND BRAND REPUTATION”DR ROBIN KIRKPATRICK Chatting to Dr Robin Kirkpatrick is a revelation – he is that rare breed of scientist with a practical idea of just how easy and cost-effective solutions should be. He has a thorough understanding of the kinds of preventable illnesses that afflict animals and humans from contaminated water, food and preparation facilities. Robin’s invention – CarboTect – is deceptively simple and something he refers to as “kitchen chemistry”. Place 100ml of water to be tested in a sample bottle; add a sachet of CarboTect powder; shake to dissolve; wait a few minutes for colour change to occur; and check colour…

The whole grape cluster, including the stems, is harvested off the vine and then crushed and fermented. But there are varying ways this can be done. Some winemakers only employ a portion of whole bunch or remove the stems – it all depends on the style they want to create. The stems actually impart their own flavours and tannins, and can help lift the structure of a wine. What’s important is the ripeness. Just as with grapes, a green unripe stem will give green flavours to the wine, while a ripe, woody stem will imbue spice and texture.…

SOIL IS LIFE One lucky reader will walk away with a case of Avondale wines valued at R1 680, made up of: 2 x Anima 2016 (R260) 2 x Qvevri Red 2018 (R250) 2 x Cyclus 2016 (R330) To enter, email your full name, physical address, cellphone and ID numbers with AVONDALE in the subject line to foodhome@caxton.co.za by 15 March 2020. Only South African residents who are 18 years or older may enter.…

VEGETARIAN NOODLE STIR-FRY WITH HOISIN SAUCE rice noodles, vegetable stir-fry mix, dried chilli flakes, hoisin sauce Serves 4 EASY 20 mins Soak a 340g packet rice noodles in a bowl of boiling water until pliable, 15 – 20 minutes. Drain and set aside until needed. Heat 3 tbsp canola oil in a large skillet placed over high heat. Add a 375g store-bought pack of stir-fry vegetable mix and sauté until the vegetables are soft, about 5 minutes. Add ½ tsp dried chilli flakes and the cooked rice noodles, and toss well to combine. Remove from heat and drizzle with 60ml (¼ cup) hoisin sauce. Toss once more to distribute the sauce, then serve. ITALIAN-INSPIRED CHICKEN, VEG AND MOZZARELLA STACK aubergines, skinless and boneless chicken breasts, tomatoes, mozzarella Serves 4 EASY…

This is a quick and fantastic 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.…

Greece is a proud nation. Its people are warm, welcoming and full of life; its towns are steeped in history; its borders lapped by the Ionian, Mediterranean and Aegean seas; and its simple, fresh cuisine considered among the finest in the world. Back here in South Africa, siblings George and Helen Kutra, who are South African-born, are passionate about keeping the Hellenic spirit alive and well. This is why, in 2006, they decided to take a leap and open Mythos restaurant at the Joburgbased Design Quarter in Fourways. Fourteen years on, there are no less than 13 Mythos eateries in the country, and the brand has done wonders to promote Hellenic cuisine and culture in South Africa. “When we first opened, there were hardly any Greek restaurants in Johannesburg,” remembers…

High season for visiting Thailand is December to March (dry season), shoulder season is April and September to November, while low season is May to August (rainy season). Buy a tourist sim card at the airport. DTAC (a Thai service provider) sells a Happy Tourist Sim package that is affordable and has options offering unlimited Internet – great for when you are using Google Maps to find your way around! dtac.co.th/en/prepaid/ products/tourist-sim.html Withdraw a wad of cash at an airport ATM in Thailand. Not only is it the safest spot to draw money in Thailand, taking a larger amount at once means avoiding a hefty withdrawal fee (I paid about R100 per transaction) each time you need cash.…

CHARCOAL AND HEMP SEED NACHOS WITH SEAWEED CREAM CHEESE, TOASTED PUMPKIN SEEDS AND ROASTED TOMATOES Serves 4 – 6 EASY 40 mins WHAT YOU NEED NACHOS 460g white bread wheat flour + extra, to dust 1 tbsp activated charcoal powder 1 tsp salt 1 tsp baking powder handful hemp seeds, toasted and crushed using a pestle and mortar 80ml (⅓ cup) canola oil + extra, to deep-fry 250ml (1 cup) warm water CREAM CHEESE 1 x 250g tub plain cream cheese, at room temperature 1 tsp vanilla paste 2 sheets sushi nori TO SERVE 500g vine tomatoes, drizzled with olive oil and roasted until soft handful fresh red chillies, cut into rounds 1 avocado, sliced 50g pumpkin seeds, toasted HOW TO DO IT 1 For the nachos, preheat the oven…

1 Which renowned British chef said: “I love crying. It’s a wonderful release. It’s like a pressure valve. Tears are the most wonderful painkiller known to man. When in pain, chop onions.” 2 In China and Japan, this widely loved fruit – which is also classified as a vegetable – is a popular gift to give a host. 3 The most recent survey done by the statistical office of the European Union, Eurostat, found that there are 215 ____ to every 100 humans in Denmark. 4 This world-famous crooner was buried with a bottle of Jack Daniel’s. 5 What is the name of the Irish cocktail made with equal parts stout and white wine? 6 Before machinery was invented for pasta factories, workers kneaded the pasta by hand. True or…

JOHANNESBURG-BASED FREELANCE DIGITAL MARKETING SPECIALIST AND F&HE’S DIGITAL EDITOR, IMKA WEBB, SAYS SHE LOVES EATING AND IS A HUMOROUS PERSON. IN THIS ISSUE, SHE JOURNEYED ALL THE WAY TO THAILAND WHERE SHE INDULGED IN THE COUNTRY’S FAMED CUISINE AND PENNED THE TRAVEL PIECE ON PAGE 84. I ALWAYS COOK WITH butter and cream. I believe everything can be saved with butter and a dollop of cream. MY EXPERIENCE IN THAILAND was life changing – I learnt so much from the Thai approach to life... it’s something I’m trying to imitate in my day-to-day life. The food was also delicious! RESIDING IN THE CITY OF GOLD, RECIPE DEVELOPER AND BUDDING FOOD STYLIST DASHANIA MURUGAS SAYS SHE IS ALWAYS THINKING ABOUT FOOD! A MULTIRACIAL AND MULTICULTURAL YOUNG SOUTH AFRICAN, DASHANIA AIMS TO…

ONE LUCKY READER AND A PARTNER WILL ENJOY A TWO-NIGHT WEEKEND STAY AT THE NEWLY LAUNCHED RIVER MEADOW MANOR, INCLUDING BREAKFAST, LUNCH, DINNER AND A BOTTLE OF PREMIUM SPARKLING WINE EACH NIGHT, WITH A TOTAL VALUE OF R8 000! River Meadow Manor is a gracious boutique lodge, conference and wedding venue in Irene, Pretoria, which was recently acquired by South African hotelier Siyanda Dlamini. The property, originally built by the late South African statesman Jan Smuts, boasts 30 guest rooms overlooking landscaped gardens lined with 100-year-old oak trees. To top it all, the establishment’s Quinoa Cafe offers delectable breakfast, lunch and dinner options. Visit rmmanor.co.za or call 012-667-9650/9660 for more information. TO ENTER SMS MEADOW followed by your full name, ID number, email and postal addresses to 48405. Each SMS…

A SAFE HAVEN Located at Plot 21, Syferbult in Magaliesburg, Happy Yappers Animal Sanctuary is a registered non-profit animal rescue and rehabilitation centre, which currently houses around 100 dogs, all rescued from townships in the area. The team visits communities to educate pet owners, evaluate the health of domestic animals and provide sterilisations at the State Vet. They also negotiate the surrender of the dogs where neglect or abuse is obvious, and then rehabilitate and re-home them. Janet Diack, mother of well-known South African chef, James Diack, is a chairperson of the Happy Yappers committee and a devoted volunteer at the centre. She says, “The work being done by the Happy Yappers team is invaluable. Like most charity projects, they always need donations and extra hands to ensure the dogs…

7 MARCH PAARL Explore the rich history and enjoy the warm local hospitality and wines of this Boland town through the Paarl Harvest Celebration. Commemorate the harvest with the participating farms, which will each be hosting individual fun harvest activities on the day for both young and old. Look forward to tractor and trailer rides through the vines, grape stomping, guided cellar tours and barrel tastings, blending and cork-spitting competitions, which are all included in the line-up. Bookings and payments to be made directly with each host. Visit paarlharvestcelebration.co.za for more information and to view the programme. 11 – 12 MARCH WESTERN CAPE Curated by the Stellenbosch Cabernet Collective are two evenings of fine wine at the Toyota US Woordfees Barrel Tasting hosted by Waterford Estate. Guests will be given the…

STICKY MIRIN AND GINGER PORK MEATBALL NOODLE BOWLS Serves 4 EASY 1 hr WHAT YOU NEED MEATBALLS 500g pork mince 45g (½ cup) panko breadcrumbs 2 garlic cloves, finely chopped large thumb fresh ginger, grated 2 tsp sesame oil 2 tsp sesame seeds 2 spring onions, finely chopped 1 egg, lightly whisked sea salt flakes and freshly ground black pepper, to taste vegetable oil, to fry STICKY MIRIN SAUCE 2 tsp sesame oil 80ml (⅓ cup) mirin 80ml (⅓ cup) soya sauce 100g honey 1 tbsp Sriracha sauce 1 tbsp rice wine vinegar TO SERVE 340 g medium egg noodles, cooked according to packaging instructions steamed vegetables such as pak choi, edamame beans and broccolini bean sprouts, to garnish HOW TO DO IT 1 For the meatballs, place the pork,…

COLCANNON Serves 6 as a side dish EASY 30 mins WHAT YOU NEED 4 potatoes, peeled and diced 1 tsp salt 100g salted butter 120g (2 cups) roughly chopped kale + extra, to garnish 3 spring onions, white and green parts thinly sliced 150ml cream salt and freshly ground black pepper, to taste oil, to fry 2 tbsp butter, to serve HOW TO DO IT 1 Place the potato and salt in a medium pot and cover with cold water. Bring to the boil over high heat and cook until soft, about 20 minutes. Drain well in a colander. 2 Melt the 100g salted butter in a medium pot on medium heat. Add the chopped kale and spring onion, and fry until wilted, about 5 minutes. Add the cream and…

It’s been just over a decade since Bombay Brasserie first opened its doors, introducing hungry Capetonians to the realm of Indian cuisine given a fine-dining twist. Although South African diners often overlook hotel destination restaurants, this elegant space in the heart of the Mother City has gone from strength to strength. Now, after a major refurbishment that overhauled both the decor and the menu – adding an elegant new bar area – the flagship restaurant of the Taj Cape Town hotel is more delicious than ever before. This is largely thanks to the globetrotting skills of executive chef, David Tilly. Born and raised in the Brittany region of north-west France, it was days spent on his grandparents’ farm and summer holidays working alongside his uncle, a chef, that first inspired…

1 Maeklong Railway Market – this unique experience is held on the railway tracks. Visitors can look forward to delicious fresh fruits, vegetables and meat. Six times a day, the train comes by and the stalls are packed away until the train passes! 2 Amphawa Chaipattana Nurak, which operates under the initiative of Her Royal Highness Princess Maha Chakri Sirindhorn, the second daughter of King Bhumibol Adulyadej. The project is aimed at continuing the legacy of Thai folk wisdom and preserving their ways of life. 3 Tha Kha Floating Market. When in the Amphawa district, make sure to visit this – you can take a boat ride through the canals, or order your food from the many floating vendors.…

The grains, legumes, nuts, seeds and other vegan products used in these recipes are available at select supermarkets, health stores, delis and online retailers. Instead of nachos, you can also make soft-shell tacos using this recipe. After rolling the dough, cut it into rounds of about 15cm diameter and bake in the oven for 10 – 15 minutes. Serve with fillings of your choice. Store the chilli oil in an airtight container for up to 3 months. Add a drizzle to your eggs, hummus or yoghurt for a flavour-packed kick. It’s also good with bread, pasta and soups. Don’t use only the leaves of fresh coriander – the stems and roots are also incredibly aromatic and fragrant! Also, you can make this meal in advance: toss the cooked gnocchi in…

LET IT FLOW Looking for a versatile oil that caters to most of your requirements? Look no further than Clover Butro Oil, a sunflower oil and butter blend that will enhance your food with the rich, creamy taste of Butro you have grown to love. Ideal for all kinds of cooking, frying and baking, the ingenious oil requires no refrigeration, with a 180-day shelf life. To make life even more convenient, Clover Butro Oil comes in a 750ml bottle with an easy-squeeze flip cap. Available at leading retailers for the recommended price of R89,99. Visit clover.co.za to find out more. FROZEN IN TIME The new frozen range from Woolworths is worth checking out! Oozing superior quality, the selection comprises seafood – think salmon and tuna, as well as everyday staples…

1 RIGHT ROUND, BABY Joseph Joseph BarWise Bottle Opener Gift Set (set of 2), R429, yuppiechef.com 2 RED ALERT Steel Kitchen Utensils Holder in Matt Red, R89, leroymerlin.co.za 3 GOT YOU COVERED Garden Bloom Apron Parchment OP on Grey, R395, designteamfabrics.co.za 4 RINGED IN Cabbage Napkin Ring (set of 4), R499, bespokehome.co.za 5 GREY MATTER Defy Minibar Fridge (46L), R2 099, yuppiechef.com 6 PRESSING ISSUES Big Green Egg Stuff-A-Burger Press, R259,99, hirschs.co.za 7 PICK YOUR WAY Tomato Aperitif Platter, R1 100, bordallopinheiro.co.za 8 HOME AND DRY Dish Rack in Charcoal, R395, weylandts.co.za 9 OUT OF SIGHT Kitchen Pedal Bin (20L) in Galvanized White, R449, leroymerlin.co.za 10 SPREAD IT ON THICK Tomato Butter Dish with Cover, R1 500, bordallopinheiro.co.za 11 INTO THE BLUE Clearspring Organic Sea Salad (30g), R199,95, wellnesswarehouse.com 12…

heaven & earth You’ve heard of clay amphorae and concrete eggs – those convex-shaped vessels used in winemaking in the place of barrels (they don’t impart any wood flavour into the wine). Now let me introduce you to qvevri, pronounced “kwe-vree” – lemon-shaped terracotta pots that hail from Georgia on the shores of the Black Sea; an ancient region situated between Turkey, Azerbaijan and Russia. It’s widely regarded as the cradle of modern viticulture, with a tradition of winemaking dating back more than 8 000 years. The word qvevri literally means “that which is buried”, and the pots are buried in the ground up to their necks. Also unlike amphorae, the entire winemaking process takes place within the vessel, from fermentation right through to maturation. Famed for producing orange, natural…

Winemaker of Graham Beck, Pieter Ferreira, is a master of his craft and has spent over three decades in the pursuit of the perfect bubble. He’s just released his own label MCC, the eponymously named Pieter Ferreira Blanc de Blancs 2012, which was awarded Newcomer Winery of the Year 2019 by Platter’s by Diners Club Wine Guide. PIETER FERREIRA BLANC DE BLANCS 2012, R385 The closest you’ll get to a Champagne made on New World soil. Utterly thrilling, crystalline acidity. I’ll run the gauntlet here and say I think this is the best MCC ever made. Aromatics of apple and lime with yeasty notes of brioche tease into a pure, precise palate with a long, taut finish. GRAHAM BECK CUVÉE CLIVE 2014, R800 The ultimate MCC for that special occasion.…

SCHOOL-NIGHT DINNERS 1 Vegetable curry with basmati rice 2 Roasted lamb sausage, potato and pepper tray bake 3 Cheesy baked kingklip 4 Quick and easy Spanish-style chicken casserole IT’S THE WEEKEND, BABY! 5 Orange liqueur and ginger beer cocktail 6 Lasagne bread (scaccia) 7 Spinach “meatballs” in lentil Napoli sauce 8 Pear and ginger crumble galette VEGETABLE CURRY WITH BASMATI RICE Service 6-8 EASY 40 mins WHAT YOU NEED 2 tbsp canola oil 1 onion, peeled and roughly chopped 600g orange sweet potatoes, peeled and cubed 2 tbsp red curry paste 1½ tsp coriander seeds 1 tsp ground cumin 2 garlic cloves, peeled and minced 3cm thumb fresh ginger, peeled and finely grated 500ml (2 cups) vegetables stock 1 x 400 ml tin coconut milk 200g Rosa tomatoes 1x 500g…

There’s nothing fishy about what we’ve got lined up for you! During the month of March, we will be showcasing all our favourite dishes with sustainably sourced fish and seafood. We’ll also be celebrating the last hurrah of summer with our collection of mouthwatering eats and treats, perfect for enjoying alfresco with the ones you love. For all this and more – like our latest competitions – don’t forget to head to foodandhome.co.za or follow us on Facebook, Instagram and Twitter. “FISH, TO TASTE RIGHT, MUST SWIM THREE TIMES: IN WATER, IN BUTTER AND IN WINE”POLISH PROVERB DIGITAL savings! GET F&HE ONLINE NOW AND SAVE UP TO 30%! TO DOWNLOAD THE LATEST ISSUE TO YOUR TABLET OR LAPTOP, VISIT FOODANDHOME.CO.ZA/ SUBSCRIBE AND RECEIVE 12 ISSUES FOR R323,40 – THAT’S JUST…

Chef Stephaan Coetzee nourishes Namibia with beautiful bread and superb service. At his Windhoek artisan bakery-cum-café, Le Pain, he celebrates his country’s unique ingredients, food culture and history, one lovely loaf at a time. Stephaan explains that he was born and raised in Windhoek, and it is the Namibian landscape that first defined him. “I think my country’s climate, soil, crops, history and diverse cultures all contributed to the sense of self that I currently hold. This, in turn, is central to my culinary style,” he muses. But the land of his birth is not Stephaan’s only food influence. “I was trained at the Institute of Culinary Arts in Stellenbosch and have worked at Tylney Hall Hotel in the UK; in South Africa, with Markus Färbinger at île de païn;…

South African passport holders do not require a visa for a stay in Thailand of up to 30 days. • A Thai organisation that falls under the Ministry of Tourism and Sports, the Tourism Authority of Thailand (TAT) is branded as the more commonly known Amazing Thailand. facebook.com/ amazingthailand insouthafrica/ twitter.com/thailandsa instagram.com/ amazingthailandsouthafrica/ #AmazingThailandSA #TravelThailand • For tourism enquiries about Thailand, contact TAT’s Johannesburg representative office on 011-463-8195 or email info@lscpr.co.za. • Marmalade Toast – a bespoke tour operator based in Johannesburg – focuses on tailor-made personal experiences and luxury travel. In this regard, Marmalade Toast collaborates with TAT and Thai-based tour operators and destination management companies, which handle all ground arrangements like transfers, restaurant reservations and hotel bookings. Visit marmaladetoast.co.za for further details.…

Sabrina Ghayour is a self-taught home cook and food lover who was born in Tehran, Iran, but raised in London. After working in hotels, restaurants and the hospitality sector for 17 years organising events and doing marketing, she decided to pursue her dream of becoming a chef. She began running in-demand supper clubs in London called Sabrina’s Kitchen and released her first cookbook, Persiana, in 2014. With the launch of Bazaar – which is her fourth publication – Sabrina is steadily planting Persian and Middle Eastern cuisine on the global map. Bazaar is an ancient Persian word for the market where vegetables are mostly found, and the seasoned cook felt it was befitting for the plant-based cookbook. While Sabrina emphasises that she is not vegetarian, she has found herself eating…

Native to Peru, maca root is the beetroot-like cousin of the broccoli and cauliflower family. The root, which is the edible part of the vegetable, looks like a cross between a parsnip and radish, with green leafy tops. It has quite an earthy, nutty and malty taste, almost like Horlicks, and is virtually solely consumed as a ground powder. Maca shot to Instagram fame for its superfood properties. It’s said to be an adaptogen (which means it helps the body to adapt to increased stressors), hormone balancer, strength builder and natural aphrodisiac, among other things. It’s packed with vitamins, including B1, B2, C and E, as well as calcium, zinc, iron and essential amino acids. Maca’s malty flavour makes it a delicious addition to smoothies, porridge and even certain bakes.…

THE TOP THREE INGREDIENTS I ALWAYS USE… Soya sauce, butter and thyme. MOST-TREASURED POSSESSIONS My family and the friendships I have with my siblings. GADGET I CAN’T DO WITHOUT My true wireless earbuds – they make my life so much easier. EARLIEST MEMORY OF FOOD Working in the kitchen with my late father who was a keen cook. He would give me and each of my 21 siblings something to do and it was always lots of fun – one person would pick vegetables from our garden, another would chop the veg while yet another set the table. THE FIRST DESTINATION ON MY BUCKET LIST… Seoul, the capital of South Korea, because I love Asian food. GUILTY PLEASURE Cookies and ice cream. I RELAX BY… Jogging and running in the…