4

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Weekend Witness

June 27, 2015

Takeyourbraaingskillstot

BooknowtojointheexclusiveWeberGrillAcademytobepresentedatJackieCameronSchoolofFo

Jackie Cameron
SAVOUR a continual flow of delicious
delicacies as they come off the braai.
Imhopingthefewrecipesprovidedto
day will whet your appetite and that I
shallseeyouatthefirstsessionofthe
exclusiveWeberGrillAcademytobepre
sentedatJackieCameronSchoolofFood
&Wine.Youareallwelcome.Ipreferthe
adagethemorethemerrierratherthan

its opposite too many cooks

So, roll up on Friday, July 3, at 7pm
and lets have some fun.
Noexperimentsshouldeverbetried
onguestssomyfirstWeberbraaiclass
wasafewweeksbackforfriendsandfami
ly.Imustconfessthatthiswasprobably
moredifficultthanpresentingtoguests.
One can get away with nothing when

close friends and family are involved. I

thereforeconsidermyselfhighlyqualified
andwellexperiencedattheartofWeber
cooking!
My aim is to showcase and demon
stratehowtocookperfectmealsinWeber
charcoal, and gas braais. Recent power
sheddingprovidestheproofthatcooking
inaWebermakessomuchsenseforthose
daily evening meals.
IassureyouIshallsharemanyuseful
hintsandtipstohelpmakebraaingexpe
riences easy and enjoyable.
Kate Martens who attended the
friendsandfamilyaffairhadthistosay:
Theclassbroadenedmyvisionregard

leased from both bottom and sides,

dribble in more water.
Once mixed, transfer to a welloiled
bowl, mist the top with spray oil,
cover with cling film, and refrigerate
overnight.
The next day, remove the dough
from the fridge, and let it ferment at
room temperature for two to three
hours, until doubled in size.
Extras needed
125ml cake flour
100g salted butter, melted
WEBER PIZZA
(makes about 4 pizzas, depending on
the thickness)
Graeme Tautes Rustic Artisan
Pizza Base
Ingredients
770g white bread flour
15g (2 tsp) ORYX salt
6g (1 tsp) instant yeast
680g water, ice cold
Method
Make ice cold water by filling a jug
with cold water from the fridge and

STUFFED SUNDRIED TOMATO, OLIVE

AND FETA BAKED BUTTERNUT
Ingredients
2 (1,5kg) butternut
50g sundried tomatoes
30g capers
2 slices white bread, broken into
small pieces
33g olives, depitted
50g onions, chopped
2 whole eggs, lightly whisked
135g butternut puree
120g feta
ORYX salt
Black pepper
12g cornflakes
50g salted butter
Method
Slice the butternut in half. Re
move the inside seeds. Place this
butternut into a pot with water

topping with eight or so cubes of ice.

Wait two minutes, and measure out
680g into your mixing bowl.
Add the dry ingredients, and mix at
a low speed using the paddle attach
ment until the ingredients come to
gether. Leave to rest for five minutes.
Continue mixing for five to six min
utes at a high speed. The dough
should begin releasing from the sides
of the bowl, but still stick to the
bottom. If it doesnt release from the
sides, gradually add more flour, one
teaspoon a time, until it does. If the
dough seems too stiff, and has re

Pizza toppings
Any toppings of your choice.
We used: basil pesto, mushrooms, sa
lami, Parma ham, biltong, caramelised
red onions and mozzarella cheese.
Chives and mayonnaise to garnish.
Get all the filling for each pizza
ready beforehand; place all the top
pings for the pizza in a bowl.
On the Weber kettledirect heat,
place the Weber pizza stone with
handles. Getting it very very hot, with
the lid on.
Remove the lid; dust the Weber

ingcookingonaWeber.Ilovethatall
therecipeshavebeencreated,triedand
tested by Jackie.
Katie Saunders who is not an avid
foodieagreed.Theclasswasinspiring
andthis,comingfromsomeonewho
doesntnormallycook,makesmycom
mentallthemorenotable.InfactIllgo
asfarastosaythatmynextpurchasewill
be a pizza stone for my Weber.
KarenBackebergfoundtheexperience
informativetogetherwithbeingfun
one she will always remember.
JulieVanRooyensaidsheandherhus
bandMickeywereblownawaywithall
thescrumptiousWebercombinations.

Mybeliefinsupportinglocalsuppliers
leads to meat from Merrivale Butchery
being showcased at these classes.
MeganGemmellofClockworkBrew
housewillbetheretooffercraftbeertast
ings.Ifyouhaventtriedit;wherehave
you been I must ask?
All recipes will be supplied and the
memories will be everlasting.
Haveyouevermadeanartisanalpizza
onaWeber?Mystudentshavehadfour
fullbreadmakingdayswiththefabulous
GraemeTaute,whosowillinglyshared
hisknowledgeandsomeofhissecrets.
Myappreciationofgoodbreadledtoa
bout of tasting indulgence!

pizza stone with handles with some

cake flour.
Pour and drop about 500ml of
the pizza dough mixture out onto the
pizza stone and using the back of a
large spoon (if the mixture is sticking
too much to the spoon, dip the
spoon in flour to make the process
easier), spread the dough out as
thinly as possible on the pizza stone,
creating a rustic pizzalook.
With a pastry brush, brush the top
of the spread out pizza dough with
some melted butter to add extra fla
vour.
Then distribute the fillings all over
the pizza base as quickly as possible.
The reason for this is, to keep as
much heat within the Weber as pos
sible.
Place the lid back on the Weber,
the pizza takes about five to 10 min
utes. To check if the base is cooked,
the pizza will lift from the pizza
stone easily, without sticking in any
spots.
Remove the pizza from the pizza
stone onto a cutting board, cut into
serving size portions, garnish and
serve.

and bring to the boil, cook for

about 30 to 45 minutes until the
butternut is tender.
Remove some butternut puree
from the butternut when cooked,
set aside (this will be used in the
stuffing), to make almost a channel
for as much stuffing to sit within
the butternut.
Mix up the tomatoes, capers,
bread, olives, onions, eggs, butter
nut puree and feta all together.
Season well. Place this into the
channel.
Top with the cornflakes and blobs
of butter.
Place onto a tray, cover with tin
foil and roast in the Weber, for
about 45 minutes, turning your tray
around halfway.
Remove the foil, and roast for a
further 15 minutes to get golden
and crispy on top.

APPLE PUREE
Ingredients
5 (750g) Granny Smith apples, de
cored and cut into
500ml water
125ml white sugar
Method
In a small saucepan on a medium
heat from the gasWeber flame,
bring the water and sugar to the
boil, stirring until all the sugar crys
tals are dissolved.
Add the apples, allow them to
cook until soft and tender.
Remove from the heat and strain
all the liquid.
In a food processor, blend the soft
apples to a smooth puree. Season
with ORYX salt and freshly ground
black pepper.

WEBER ROASTED PORK BELLY

WITH GRANNY SMITH APPLE
PUREE
Pork Belly
Ingredients
1 (about 3kg) rolled pork belly, dried
and coated with a lot of ORYX
flaked salt crystals
Method
The rolled pork belly is cooked on
the hot Weber with the lid on for
about three hours. Indirect heat
with 33 WeberBriquettes on each
side. Using a food thermometer, it is

very important to be safe and to

get the internal temperature of the
pork to 75C.
It is also important not to open
the Weber lid in the first hour of
cooking, as this is the most crucial
cooking stage and you do not want
to lose any heat.
When the pork is done, it is re
moved from the Weber. Very care
fully the top crackling is cut off.
This can be placed back on the we
bergrill to remain crispy, while the
rolled pork belly is allowed to rest
for about 15 minutes, before cutting
into thin slices and serving.

June 27, 2015

Weekend Witness

EXPLORE

thenextlevelwithWeber

Food&WineonJuly3andlearnhowtocookperfectmealsinWebercharcoalandgasbraais
I have recreated one of Graemes
recipesandnowwehaveourownartisan
pizzabaserecipeapizzabasethatreal
lyworks.Followthisrecipeandbepre
pared to impress friends and family.
One of my favourite recipes and,
therefore,oneIoftenusebecauseofits
simplicityandversatilityismyWeber
grilledbeeffilletslicedwithspicycoco
nutmilk,hummusandfreshcoriander.
Thisisseriouslydeliciousandgoesalong
way when served as a little tasting.
IbelievetheWeberMasterTouchwas
made specifically for our roasted pork
bellyrollrecipe.Ihavenevertastedsuch
perfectcracklingsurroundingthemost

WEBER COOKED CHOCOLATE AND

CINNAMON MALVA PUDDING
(Yields: 2 litre ovenproof dish)
Sauce
Ingredients
375ml cream
125g salted butter
200ml (196g) white sugar
50ml (35g) cocoa powder
15ml (8g) cinnamon powder
1 (1g) cinnamon stick
Method
Start by making the sauce; place all

desirable,moistpork.Inthisinstance,I
salute the Weber for making me look
good.
ServeitwithachunkyGrannySmith
applepuree;richandcreamygrilledpar
mesaninfused polenta; handpicked
herbstuffed baby cabbages wrapped in
foil and slowroasted.
Itsveryoldschool,butstillwonderful
ly delicious as is baked butternut
stuffedwithsundriedtomatoes,oliveand
feta. Drizzled with whitewineand
wholegrainmustard,thisdishisidealfor
those who enjoy a real Sunday roast.
Amealisincompletewithoutasweet
ending so I have included a Weber

the ingredient into a saucepan on the

Weber. Stir until the sugar is dis
solved and bring to the boil.
Reduce the heat and allow simmer
ing for two minutes. Keep to the
side.

cooked chocolateandcinnamon malva

pudding.Itsarecipetotreasureandis
byfarmygotosafetynetwhenguests
arrive unexpectedly. The combination
never disappoints.
Ilookforwardtointroducingyouto
VISIT www.jackiecameron.co.za to find
out more about her womens chef
range mens to come shortly; Jackie
Cameron Cooks At Home and all her
foodie adventures. Jackie always look
forward to hearing from you, so email
her at jackie@jackiecameron.co.za

125ml full cream milk

250ml (132g) cake flour
50ml (35g) cocoa powder
1 pinch fine ORYX salt
20ml (12g) cinnamon powder
Method

Ingredients
250ml white wine
30ml wholegrain mustard
500ml cream
Method

WEBER GRILLED BEEF FILLET

SLICED WITH SPICY COCONUT
MILK, HUMMUS AND FRESH
CORIANDER
(serves 6)

Ingredients
2 baby cabbages
100g salted butter
Fine ORYX salt
Freshly ground black pepper
Freshly picked garden herbs
Method
Make a cross cut on top of the
cabbages, about halfway through.
Press the butter inside the cabba
ges, trying to get in between the
layers. Season well and add as
many herbs as possible.
Wrap the cabbages individually in
foil and place on the hot Weber
for about 20 minutes, until cooked
and soft.
Grilled Parmesan infused Polenta
Ingredients
2litres of water, salted
500g polenta
100g parmesan cheese, grated

GrillAcademyatJackieCameronSchool
ofFood&Wine,clickonViewAcademy,
view this course and book now.
Trytherecipesandthencomealong
onJuly3,2015whoknowswherethis
may lead!

For the latest on local foodie news

add her as a friend on Facebook. Find
her on Twitter @jackie_cameron and
on Instagram: jackiecameronincolour
To find out more about the Jackie
Cameron School of Food & Wine situ
ated in Hilton, email jackie@jackie

cameron.co.za
Food styling and recipe develop
ment by Elaine Boshoff. All Photos
taken by Kate Martens Photography.
Contact 0828798328 or go to
www.katemartens.co.za or follow her
on Twitter @kate_martens

Preheat the Weber to about 180C

and grease a 2litre ovenproof dish
with a lid (foil instead of a lid will
work just as well).
Whisk the butter and sugar togeth
er until creamy, then add the egg
and vanilla extract and continue

Pudding
Ingredients
30g salted butter
100ml (98g) white sugar
1 whole egg
5ml vanilla extract
45ml (80g) smooth apricot jam
5ml (7g) bicarbonate of soda

WHITE WINE AND MUSTARD SAUCE

BABY CABBAGE
(serves 8)

thiscourseandIthanktheentireteam
becauseeveryonesinputmakesanocca
sion like this possible.
To book, visit Webers website
www.weber.co.za
Click on Grill Academy, go down to

100g salted butter

Fresh thyme
Fine ORYX Salt
Freshly gound black pepper
Melted butter

BEEF FILLET
Ingredients
740g beef fillet
15ml sunflower oil
15g salted butter

Method
Cook the polenta as per cooking
instructions on the packet.
Add the parmesan cheese and
butter, combining well.
Season with salt, pepper and thyme.
Spread the polenta out onto a
baking tray, about 2cm deep, and
place into the fridge to firm up.
When cold and firm, remove the
polenta from the tray and cut into
largesized square shapes.
Dip the polenta into the melted
butter on both sides and place on
to the hot Weber Grill, close the
lid and allow the polenta to get
the griddle marks on both sides.
Place the polenta onto a tray,
cover with foil and place back on
the Weber for the polenta to heat
up right through.

Method
Remove all sinew and excess fat
off the beef fillet, cut the beef into
six portions.
Heat the oil and butter together,
then dip the beef into this all
around, place the beef portions onto
a very hot and ready Weber Sear
Grate. Sear, then place the lid on
the Weber for a few minutes. Take
out and allow the beef to rest, slice
when cooled.
SPICY SAUCE
Ingredients
70g salted butter
395g onions, finely chopped
45ml spices
200ml coconut milk
Spices 15ml Durban Masala, 15ml
turmeric powder, 15ml coriander

whisking until light and fluffy.

Whisk in the jam.
Dissolve the bicarbonate of soda in
the milk; this should look as though
it is coming alive.
Sift together the flour, cocoa pow
der, salt and cinnamon powder.
Start by adding the dry ingredients
to the egg mixture alternatively with
the milk mixture.
Pour the mixture into the oven
dish, pour half the sauce over, place
the lid on and bake for 20 to 30
minutes, if you see the temperature
for the Weber is getting hotter, just
quickly open the lid and the temper
ature will drop by a few degrees. Try
to keep the temperature as close to
180C as possible.
Then pour the remaining sauce
over, place back in the oven, with no
lid, for a further 15 minutes, or until
the centre of the pudding is cooked,
but the sauce must still be bubbling
around the sides.
This is best served hot.

In a saucepan on the Weber, re

duce the 250ml white wine by half
to 125ml. Then whisk in the mus
tard.
Whisk in the cream, whisking the
sauce continuously until it is heated
being careful not to split the sauce.
Season well and serve.

seeds, 15ml cumin seeds, 15ml Cay

enne Pepper, 15ml fennel seeds,
four dried chillies.
Pulverise or liquidise all the spices
to make a powder. This makes
about 120ml mixed spices, store the
leftover in an airtight container.
Method
Get the Weber Wok hot and add
the butter and then the onions.
Saut the onions until caramelised.
Add the 45ml spices and cook until
the aromas develop.
Add the coconut milk, season with
ORYX salt and black pepper and
bring this to the boil.
HUMMUS
Ingredients
1 tin chickpeas (strain liquid off and
discard it)
5ml Durban Masala
30ml freshly squeezed lemon juice
5g garlic
120ml olive oil
Fine ORYX salt
Black pepper
Method
Place all the hummus ingredients
into a liquidiser and liquidise on a
high speed until the correct consist

ency is reached. Place into a bowl

to be served on the side and gar
nish with chickpeas and a sprinkle
of paprika.
Extra
Fresh coriander sprigs
Sesame seeds (black, but this is op
tional)
Homemade fresh bread
When serving: Put the hummus
bowl, fresh coriander sprigs and the
toasted sesame seeds on a platter.
Heat the spicy sauce, add the sliced
beef and heat through. Once warm
place on the platter and serve with
chunky, fresh crispy bread.