Innholdsfortegnelse for Winter 2023 i Food & Home Entertaining

FROM THE EDITOR Winter is by far the season I always look most forward to, and for many reasons. There's nothing that compares to the soothing sound of raindrops pitter-pattering against a window while you're buried under layers of blankets. What's better than the comforting and cosy moments in front of a crackling fire after a long day? And then there's the warm, hearty and homey winter meals that appear on the menu more often. With that, we can't wait for you to delve into this Winter Issue, where we've covered those recipes that you know and love (think buttermilk rusks, lasagne and chicken pie), along with some new and trendy recipes that have been on the radar recently. And for those dark winter nights brought to you by load-shedding,…

THE SCOOP FARM TO FORK Kate Hlongo is a busy woman, juggling the workings of the Maradadi Farm, part of Indigo Fruit Farming, in Limpopo with capable hands. Only Nadorcotts are grown on the farm, the majority marketed as ClemenGold®. The Maradadi production unit comprises three farms, which are Maradadi, Ben Farm and Van Zyl, totalling 103 hectares of mandarins (a variety of soft citrus) for ClemenGold® and other brands. ‘When I started at Maradadi, I was mostly responsible for overseeing dayto-day farming activities, attending to farm compliance issues, and attending production meetings. It was a great start, and I leamt a lot about the business,’ she says. Since her humble start as an entry-level farm worker, Kate has been promoted to production manager at Indigo Fruit Farming. She couldn't…

WEEKDAY HEROES | FUSS-FREE ENTERTAINING Beef rib roast with spiced salt and onions HANDS-ON TIME 20 min TOTAL TIME 1 hr 20 min (+ standing) SERVES 6 1 tbsp coriander seeds 1 tbsp cumin seeds ½ cup sea salt flakes ¼ tsp mixed spice 1 tsp freshly ground pepper 1.5 kg beef rib roast 1 tbsp olive oil ROASTED ONIONS 2 onions, halved crossways 4 small red onions, quartered 2 bulbs garlic, halved crossways ¼ cup olive oil CHILLI BUTTER 175 grams unsalted butter, softened 1 tbsp chipotle chilli in adobo sauce 1 clove garlic, crushed ½ tsp sea salt flakes PREHEAT the oven to 200°C. USING a mortar and pestle, grind the seeds together until crushed coarsely. ADD salt, mixed spice and pepper; mix well. Remove a third of the spiced salt mixture and reserve. TIE the beef between the ribs…

Loaded pepperoni pizza scrolls HANDS-ON TIME 15 min TOTAL TIME 40 min MAKES 9 2 cups self-raising flour ½ tsp bicarbonate of soda 1 tsp salt 50 grams cold butter, chopped ¾ cup buttermilk 2 tbsp passata sauce or tomato paste 2 tbsp barbeque sauce ½ red onion, thinly sliced ½ green bell pepper, thinly sliced ½ cup, drained pineapple pieces ⅓ cup drained kalamata olives, sliced 100 grams sliced pepperoni, chopped 1 cup mozzarella or cheese of your choice PREHEAT oven to 200°C. Oil a shallow 22 cm square cake pan. SIFT flour, bicarb and salt together in a bowl. Rub in butter. Add enough buttermilk to mix to a soft, sticky dough. TURN dough onto a floured surface, knead lightly until smooth. Roll dough into a 30 cm × 40 cm rectangle. COMBINE sauces and spread over the dough. Sprinkle…

Cookedfood spurred human evolution – and for that we have fire to thank. The earliest known evidencec of cooking is at the Gesher Benot Ya'aqov archaeological site in Israel. It suggests prehistoric humans were able to deliberately make fires to cook food at least 780 000 years ago. So how did it do that? Cooking food made it easier to digest and absorb nutrients. A wider range of foods, including tougher meats and fibrous vegetables, could be eaten, bringing a richer and more diverse Set of nutrients, providing the energy and nutrients we needed to grow and develop. It's also easier to digest cooked food. meaning it lets us redirect our energy to other tasks, such as brain development and socialisation. And let's not forget food safety: cooking food cuts…

GINGER is a warming spice that can help boost circulation and relieve nausea, making it a great choice for the colder months. It also has anti-inflammatory properties that can help reduce inflammation in the body. CINNAMON is another warming spice that can help improve blood sugar control and reduce inflammation. It's also rich in antioxidants that can help protect against oxidative stress. TURMERIC contains a powerful anti-inflammatory compound called curcumin, making it a great spice to help reduce inflammation in the body. It may also help improve brain function and support immune system health. GARLIC is known for its immuneboosting properties and can help fight off colds and flu during the winter months. It also has anti-inflammatory properties that can help reduce inflammation in the body. CLOVES have warming properties…

A DRINK THAT'S GOOD FOR YOUR GUT As winter draws near, it becomes increasingly vital to prioritise the well-being of our gut. That's where Good Gut comes in. They embrace the ancient wisdom of natural ferments to restore gut equilibrium and enhance overall health. Their assortment of delectable water kefir is meticulously crafted through traditional fermentation using a dairy-free water kefir culture. The result? A revitalising beverage brimming with probiotics and beneficial enzymes that our bodies thrive on. Packed with billions of living probiotics per bottle, Good Gut's water kefir provides support for digestion and overall wellness, nourishing your body from within. Derived from the Turkish word keyif, which translates to ‘feel good’, kefir is a fermented elixir packed with natural goodness. FISH WITH A STORY ABALOBI, a groundbreaking social…

FARM TO FORK Mandarin cake HANDS-ON TIME 30 min TOTAL TIME 1 hr 20 min MAKES 1 × 23 cm cake 250 grams softened butter; plus extra for greasing 400 grams self-raising flour; plus extra for dusting 4 mandarins 190 grams caster sugar 1 tsp vanilla essence 1 pinch salt 4 eggs 1 tsp baking powder 100 grams cornflour Icing sugar for dusting PREHEAT the oven to 180°C. Grease a 23 cm ring cake tin with butter and dust with flour, tipping out the excess. WASH the mandarins in hot water and pat dry. Grate the zest very finely and squeeze out the juice. CREAM the butter with the sugar, vanilla and salt. Gradually add the eggs, one at a time, beating well after each addition. Mix in clementine zest. Mix the flour with the baking powder and…

Hot honey chicken WEEKEND SPLENDOUR SOMETHING NEW Hot honey chicken HANDS-ON TIME 10 min TOTAL TIME AO min SERVES 4 3 cups cornflakes, crushed 2 tbsp grated Parmesan 1 tsp smoked paprika ½ tsp onion powder ½ tsp garlic powder 2 eggs, beaten 2 tbsp hot sauce 6 chicken breasts Olive oil cooking spray HOT HONEY ½ cup honey 2 tablespoons hot sauce 2 teaspoons cayenne pepper Sea salt Coriander, for serving PREHEAT the oven to 200°C. Line a baking tray with baking paper. COMBINE cornflakes, Parmesan, paprika, onion powder, garlic powder and a pinch of salt in a food processor and pulse until you have fine crumbs. Transfer the crumbs into a shallow bowl BEAT eggs in a bowl; add the not sauce. Dip the chicken into the egg mixture. DREDGE the…

LEFTOVERS? Store cake in an airtight container for up to 3 days or freeze for up to 2 months. Chocolate stout cake HANDS-ON TIME 20 min TOTAL TIME 1 hr 20 min (+ cooling) SERVES 8-10 2 cups stout 80 grams dark, semi-sweet chocolate, chopped coarsely 1 tbsp cocoa powder, sifted 185 grams butter, softened 1¼ cups dark brown sugar 3 eggs 2 cups self-raising flour 2 tbsp cocoa powder, extra 1½ tsp bicarbonate of soda 1 tsp apple cider vinegar STOUT SYRUP 1 cup stout 1½ cups caster sugar ¼ cup cocoa powder ½ cup water POUR stout in a pot; bring to a simmer. Simmer over medium heat for 20 minutes or until reduced to 1 cup. Add chocolate and stir until melted. Cool to room temperature. PREHEAT the oven to 180°C. Grease a 21 cm kugelhopf or a Bundt…

KEEP IT FRESH These cookies will keep in an airtight container for up to one week. Top tip LSA is a ground mixture of linseeds, sunflower seeds and almonds. It is available from supermarkets and health food stores. If you have the seeds at home, you can simply mix them and add them to the mixture. Apricot muesli cookies HANDS-ON TIME 20 min TOTAL TIME 30 min MAKES 30 2 cups no-sugar-added fruit muesli with seeds and nuts 160 grams self-raising flour ½ cup finely chopped dried apricots 80 grams butter, melted ½ cup honey 1 egg, lightly beaten 1 egg white, lightly beaten PREHEAT the oven to 180°C. Line two large oven trays with baking paper. COMBINE muesli, flour and apricots together in a bowl. Make a well at the centre. combine butter, honey, egg…

What type of glass should port be enjoyed from? Any glass other than those small sherry or port glasses – preferably a red wine glass. Think of a port-style wine as you would a wine – you want to have space in your glass to swirl, smell and taste the wine. Give it some space to breathe. If you only have small glasses, use them. Rather drink the port-style wine than not at all. What are your tips for people who don't know much about port? Don't be afraid to experiment to find your favourite one. Try our port-style wines in different ways, perhaps in a cocktail, with ice, or chilled. Add some to your food when cooking. Just like a red wine, a port-style wine shouldn't be kept open…

Some brands dominate a product category to such an extent that they become synonymous with that product - Google is a famous example of this, so much so that the brand has become a verb. Now, if you asked a South African lover of gourmet hot chocolate which brand is top of mind for them, there's a high probability they'll answer ‘NOMU’. But NOMU isn't just synonymous with bougie hot chocolate. Turning 23 this year, the brand has expanded from spice rubs and liquid stocks to baking kits and a plant-based sweetener and most recently, a crowd ‘sauced’ non-tangy mayonnaise. The brand was born out of owner and former caterer Tracy Foulkes’ desire for premium local food products. Combining her foodie background with her husband and business partner Paul Raphaely's…

Hi Ailine! How did you get into being a storyteller for all things sourdough? It was all really bom out of boredom during lockdown in 2020. I was stuck at my place in Tamboerskloof and felt alone after a friend that stayed with me had to go back to Germany. I've always loved cooking but was never any good at baking. Everybody was doing sourdough at the time and seemed to enjoy it so I accepted the challenge. As a photographer that couldn't work anymore, I also needed a creative outlet, so I started the Instagram account @asourstory. It quickly became clear to me that I unlocked a part in myself that I hadn't touched in a while and the process of it was so inspiring and mind nurturing that…

THE TEST KITCHEN | ZERO WASTE COVER STAR Lasagne (p42) RAGÙ | Use the leftover ragù to make spaghetti bolognese. LASAGNE SHEETS | Deep-fry any leftover lasagne sheet to make lasagne-inspired nachos. LOST RECIPES Chicken Pie (p62) PASTRY | Use any leftover pastry to make cheese twists or alternatively re-roll it out and cut it into squares and top your next stew with it to make a stew pot pie. Rusks (p64) STALE RUSKS | Make a base for any of your favourite fridge tarts. Dip the rusks into a warm syrup and layer with your filling. BUTTERMILK | Add leftover buttermilk to mashed potatoes or potato salad for extra tang and creaminess. WHAT'S FRESH? Vegan Friendly Vegetable Roast & Gravy (p39) PEAS | Use any leftover peas to make…

THE INNER CRICLE BITES ONCE UPON A THYME Break out the pots and blenders – soup season is here! Winter always brings along the most sacred food memories: the nourishing meals, the rich aromas and the comfort drinks. It's a season filled with incredible food memories and we're excited to present new ways to make core food memories this year. Share in the Taste! Food holds significant stories, and what better way to tell those tales, than to share your food. OpenSeat is an innovative initiative that welcomes people to invite others into their homes to share a taste of their culture, food and influences – and get paid to do so! You can create new meals, or draw on familiar treats that you would love for your guests to…

THE SCOOP WHAT'S FRESH? “You can use fresh or tinned salmon for the salmon cakes Smoked salmon sweet potato cakes HANDS-ON TIME 10 min TOTAL TIME 55 min (+ refrigeration) MAKES 12 650 grams orange sweet potatoes, peeled, coarsely chopped ⅓ cuo olive oil 1 tsp cumin seeds 1 tsp coriander seeds, crushed ½ tsp dried chilli flakes 300 grams smoked salmon, flaked 2 spring onions, chopped finely ½ cup polenta 1 cup plain yoghurt PLACE sweet potatoes in a steamer basket over a pot of simmering water. Steam, covered for 20 minutes or until very tender. Transfer into a bowl and then mash. HEAT 2 tablespoons of the oil in a pan over medium heat. Add cumin, coriander seeds and chilli flakes; cook, stirring, for 1 minute or until fragrant. Reserve. ADD salmon, spring onion, half the…

WEEKDAY HEROES MEAT-FREE INDIAN-SPICED CHILLI, TOMATO AND CHICKPEAS HANDS-ON TIME 10 min TOTAL TIME 30 min SERVES 4 400 grams canned chickpeas, drained, rinsed 6 fresh long red chillies 1½ tsp mustard seeds 2 tsp cumin seeds ½ tsp dried chilli flakes 2 tsp ground turmeric ½ cup olive oil ½ cup curry leaves, plus 3 extra sprigs 500 grams ripe cherry truss tomatoes, cut into small clusters ½ cup Greek yoghurt PREHEAT oven to 200°C. Line a large oven tray with baking paper. LINE a large tray with a clean tea towel. Spread chickpeas on a tray to absorb excess moisture. CUT chillies in half lengthways, keeping the stalk attached; remove and discard seeds. COMBINE mustard and cumin seeds, chilli flakes, turmeric, oil and curry leaves in a bowl. ADD chillies, chickpeas and tomatoes; season. Toss gently to…

CHICKEN PIE HANDS-ON TIME 20 min TOTAL TIME 1 hr 20 min SERVES 6 CHICKEN PIE FILLING 4 cups chicken stock 1 cup water 800 grams chicken breasts 2 tbsp oil 2 tbsp butter 1 onion, finely sliced 2 leeks, washed and finely chopped 2 carrots, washed and finely chopped 2 celery stalks, washed and finely chopped 2 garlic clove, minced 120 grams portabellini mushrooms, chopped 5 sprigs thyme, leaves removed ⅓ cup flour 1 cup cream 1 tsp mustard 1 cup peas Salt and pepper PIE CRUST 1 400 grams roll puff pastry 1 egg, beaten CHICKEN PIE FILLING BOIL chicken stock and water together in a pot over medium heat. Once boiling, add the chicken breasts and allow to simmer for 10 minutes. TURN the heat off and allow it to stand for 10 minutes before removing the chicken from the stock and setting…

THE SCOOP DRINKS CART They know a thing or two about winter in the northern hemisphere, where it gets proper cold. And so it's no surprise there are many hot drinks, often drunk over the festive season, that are sipped on an evening, or even during the day, to warm you right up from the inside. Wine and cider are generally the common base of these celebratory tipples, but not all contain alcohol. Easy Does It Coffee has been on the menu for centuries, originating in Ethiopia and cultivated in Arabia by the 15th century. Today, coffee drinking has become something of a way of life – hands up those who have a regular stop for a takeaway. You can have it hot, cold, iced, flat white, latte, cortado and…

With Cape Town having its fair share of impressive restaurants, TANG has done something quite remarkable – it stands out above the crowd in both location, and menu. When it opened its doors at the iconic Victoria & Alfred Waterfront, we knew two things: Firstly, that we had to pay a visit, and secondly, we were in all likelihood in for a real treat. In the case of the latter, we couldn't be more correct. As the brainchild of entrepreneur and restaurateur Nicky Van Der Walt, TANG is every bit as refined and considered as its sister-restaurant in Johannesburg, also named TANG. Headed by Executive Chef Vixa Kalenga, the dining experience is at once sensorial and luxurious. At the entrance water cascades down over the walls, and as far as…

The restaurateur LUKE DALE ROBERTS A familiar name in the culinary world, the award-winning chef is behind yet another foodie fave that Capetonians can flock to. Mention the name Luke Dale Roberts and delicious dining experiences will surely come to mind. The award-winning chef and restaurateur has brought the South African culinary scene a number of restaurants including The Test Kitchen and The Pot Luck Club that has consistently served us memorable meals. Salon Pot Luck, the latest addition to his portfolio is set to follow in the footsteps of these establishments. Situated in The Old Biscuit Mill Silo in Woodstock, Cape Town, (where you can also find the Pot Luck Club) diners are welcomed to the Salon via a bright golden portal that leads to a striking entrance and…

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