made with love

food safety tips from the experts

ready,
fresh, glow!
OMEGA 3-RICH FISH DISHES
GET A VITAMIN C BOOST
WITH OUR FLAVOURFUL
OUMA’S CABBAGE FRIKKADELS
WITH APPLE CIDER SAUCE AND

GRAPEFRUIT DELIGHTS
DEEP-FRIED SAGE LEAVES

the perfect
father’s day meal
FROM THE ULTIMATE SOURDOUGH
EGGS BENEDICT TO BRAISED OXTAIL
WITH DUMPLINGS AND SALSA, CHEF
DADS TELL US WHAT THEY WANT

GOOD FOR YOU – BUTTER BEANS, CHICKPEAS & MORE PROTEIN-PACKED, PANTRY-STAPLE PULSES
 he measures currently being taken
by world leaders to curb the swell
of the coronavirus pandemic are
those that most of us did not imagine
would ever happen. And with the
abounding opinions, conspiracy
got you covered
theories and economic crises, our
anxiety mounts, as does our fear of
an even more uncertain future.

Indeed, there are days when I’ve

just put my head under the covers
and wished it all away. But this lasts only a few moments
before I reach for my phone, to rather wrap myself in the
virtual comfort blanket of family and friends, as well as to
take in the many uplifting and humorous posts shared by the
world of social media.

Food & Home Entertaining is at your side too like never

before, as the need to stay put as much as possible means
home cooking is even higher on one’s priority list! Along
with our daily online servings of the latest lockdown recipe
trends, handy kitchen tips, trivia and amazing giveaways,
our range of offerings caters to all sorts of different dietary
requirements and tastes – should you be seeking any such
recipes, simply visit our website at foodandhome.co.za and
search under the “Recipes” menu. And for quick referencing
based on ingredients you have at hand, don’t forget
our monthly recipe index (page 7). If you’re a long-
time reader or subscriber with a solid stack of
back copies, remember our annual recipe index
published in every July issue between 2006 and 2015. From 2016 onwards, you’ll find the annual
recipe indexes in a downloadable and printable format on our website –
this is also where you can buy past and current digital issues in a jiffy.

With winter in full swing, we hope our heart-warming cover dish of

Ouma’s cabbage frikkadels (page 8) has tempted you into cooking
up nostalgic, down-to-earth dishes like this one made and styled by
Andrea’s portrait photograph by Dylan Swart. Photograph Adobe Stock

Cape-based culinary artist Caro Jesse de Waal. Read more about this
amazingly creative lady and her equally skilled partner Conrad Hicks
in our “Hunter-gatherers” feature (page 20). Of course, what would
a June issue be without a little dedication to dads? For Father’s Day
menu inspiration, check out what’s on the wish list of some of SA’s most
talented chef dads (page 80).

On this note and in light of our current collective journey, I feel it’s only
fitting to close with a quote by French-born celebrity chef and father,
Jacques Pépin, who said: “Cooking is the art of adjustment.”

Stay healthy and safe,

FOODANDHOME.CO.ZA JUNE 2020 1

JUNE 2020

contents 98
36

ON THE COVER
OUMA’S CABBAGE FRIKKADELS
WITH APPLE CIDER SAUCE AND
DEEP-FRIED SAGE LEAVES
RECIPE AND STYLING BY CARO JESSE DE WAAL
COVER STORIES PHOTOGRAPH BY HEIN VAN TONDER
8 COVER RECIPE

36
Ouma’s cabbage frikkadels
with apple cider sauce and
deep-fried sage leaves
6 WITH 1
Grapefruit
60 ON THE PULSE
Stock up on affordable, satisfying
and nutrition-packed pulses
66 FROM EAST TO WEST
Georgia East’s love affair with
SA’s Weskus: West Coast Wander
– Recipes from a Mediterranean
coastal kitchen
74 IN SAFE HANDS
How food is kept safe from freezer
or fridge to fork or fingers, indoors
and out
80 WHAT FATHERS WANT
Four chef dads put in their orders
for Father’s Day lunch!
FEATURE
20 HUNTER-GATHERERS
Cape-based blacksmith Conrad
Hicks and food designer Caro
Jesse de Waal are living their
most imaginative lives!
8 REGULARS
REGULAR FOOD FEATURES
12 TREND OF THE MONTH
Ginger butter sauce
30 DRINK UP
Liquid news and views
45 7 DAYS, 7 DISHES
From school-night suppers to
weekend wonders, including
a punchy cocktail
58 DELICIOUS & SIMPLE
Budget meals in minutes
90 SPICE GIRL
Cariema Isaacs’ Spice Odyssey
is infused with family and flavour,
from her earliest childhood
memories to the way she
chooses to travel
98 #EATMOREPLANTS
Plant-based eating at its best
104 THIS MONTH WE LOVE
Sorghum
1 ED’S LETTER
7 RECIPE INDEX, KEY TO
NUTRI BUTTONS
14 FOODBITES
New household and food products
28 BOOKS FOR COOKS
The latest releases on our
cookbook shelves
59 DIGI KNOW?
Food, glorious digital food!
88 PETS’ POZZIE
Spoiling your fur baby
106 TRIVIA
107 HOT STUFF
Father’s Day with Johannesburg
food truck aficionado, Alex Torrão
108 FOODIE BLOCKWORD AND
TRIVIA ANSWERS
GIVEAWAYS & OFFERS
4 F&HE FOOD MEANDER
Come dine and have fun with us
at Melrose Arch in Jozi!

2 JUNE 2020
 AT F&HE,
WE PRIDE
OURSELVES
ON BEING
YOUR
RIGHT-HAND
CULINARY
AND HOSTING
GUIDE...

DON’T KNOW
WHAT TO MAKE?
We have your back.

A TRICKY RECIPE
METHOD?
We break it
down into easily
digestible,
comprehensible
steps.

80 45 A PINCH OR A
TEASPOON HERE
AND 40G THERE…
NOW WHERE
DOES WHAT GO?
10 DEAR FOOD & HOME… Never fear when
Next month’s winning letter writer F&HE is near!
will receive a Chaloner hamper to Wherever the
the value of R2 800 same ingredient
17 BLITZ IT UP is repeated in
One lucky reader will win a different quantities
NutriBullet hamper worth R4 579! in a recipe, we’ll
32 COCKTAIL HOUR make sure you
Win a case of 12 Copeland Canned get it right by
Cocktails valued at R350! stating clearly in
35 ALL IN THE FAMILY the method which
Win six bottles of the Lourens amount goes
Family Wines Howard John 2017 with which base,
valued at R1 560! filling or dip.
44 RIVER DEEP, MOUNTAIN HIGH
One lucky reader and a partner STILL GRAPPLING?
stand the chance to win a two- Phone a friend!
night stay at Karongwe River 89 ANIMAL PLANET Our friendly foodie
Lodge near Tzaneen worth One lucky reader will win a experts are but
R28 000! RelaxoPet Pro worth R1 799 a phone call or click
56 SUBSCRIBE AND SAVE for their cat! of a button away…
Subscribe to Food & Home 92 TRADE ROUTE Call 087 087 8811
Entertaining and get a second gift Two lucky readers stand or email foodhome@
subscription for FREE the chance to win a copy of caxton.co.za.
73 FISH FOR SUPPER Spice Odyssey at R350 each!
Two lucky readers stand 108 FILL IN OUR FOODIE
the chance to win a copy of BLOCKWORD…
West Coast Wander valued … and stand a chance to win a
at R300 each! cookbook hamper valued at R948
 You’re invited to Food & Home Entertaining’s
winter food meander at Melrose Arch!

J
oin the Food & Home Entertaining family for an unforgettable
night of delicious food, quality wine and a great vibe. This
June, we’re pulling out all the stops to entertain our readers,
while tantalising their palates at the oh-so stylish Melrose
Arch complex in Johannesburg.

With a selection of three top restaurants to experience, it

will be a fun-filled night as we move from one eatery to the
next for scrumptious food and drinks. From Indian offerings at Ghazal to
chargrilled favourites at The Grillhouse and on to international fare from
Keystone Bistro at The Marriott, what more could you ask for? Additionally,
not only will you enjoy great food, you will also get the chance to savour
crisp winter night life in The City of Gold. Why not make a date to be there?

GHAZAL THE GRILLHOUSE KEYSTONE BISTRO AT THE MARRIOTT

Serving authentic dishes from the
diverse Indian subcontinent, Ghazal’s
menu will delight your senses and
satisfy your taste buds. The selection of
aromatic curries is expertly made from
the finest Indian spices, herbs, nuts and
food colourings. There is also a wide
choice of freshly prepared vegetarian
dishes and Indian breads. Ghazal
offers a mouth-watering Indian culinary
journey – minus the heat and dust of
India, of course!
Established in 1994, The Grillhouse has
won many awards, including Leisure
Options’ Best Independent Steakhouse
and a three-star rating from Rossouw’s
Restaurants. Famous for its steaks and
ribs, the restaurant also serves delicious
salads, chicken, seafood and vegetarian
dishes – and a legendary brownie and
ice cream! With art deco furnishings and
soft lighting reminiscent of a New York
grillhouse, the venue houses private
dining rooms and a sizeable wine cellar.
Johannesburg Marriott Hotel Melrose
Arch has an ideal central location from
where to experience the city and its
nearby attractions. One of two eateries
in the hotel, Keystone Bistro is a stylish
restaurant offering international cuisine
with South African flair and a carefully
curated wine list served by a discerning
sommelier. Natural light flows through
floor-to-ceiling bay windows and
bounces off the double-volume ceilings
throughout the space.

TERMS AND CONDITIONS

Payment should be made within 24 hours of booking, before the reservation is confirmed. Tickets are limited (120 in total) and
cannot be reserved. Tickets will be sold on a first come, first served basis for the 40 spaces in each menu group. Travel to and
from the event is not included. A 30% cancellation fee applies should you decide to withdraw from the event.

4 JUNE 2020

Group 1
WELCOME DRINKS AT
THE MELROSE GALLERY WITH
CANAPÉS FROM RODIZIO
GRILL & TAPAS
STARTER AT GHAZAL
Shared platters that include
paneer tikka, chicken tikka,
chicken reshmi kebab, potato
pakodas, spinach pakodas, veg
samoosa and chicken samoosa
MAIN AT THE GRILLHOUSE
A choice of one of the following
served with a side of your choice:
Fillet steak (200g);
Grilled chicken breast in BBQ or
lemon & herb sauce;
Grilled kingklip;
Vegetarian dish of the day
DESSERT AT KEYSTONE
BISTRO AT THE MARRIOTT
Burnt toast and breakfast milk
ice cream with golden sunflower
seeds and honeycomb
FAREWELL DRINKS
AT AFRICAN PRIDE
MELROSE ARCH
TAKE-HOME TREATS
FROM STARBUCKS
COME AND JOIN US!
DATE Tuesday, 23 June 2020
TIME Registration starts at 5pm
while the Food Meander starts
at 6pm prompt
DRESS CODE Smart-casual
COST R450 pp, which includes
welcome drinks, a three-course
dinner, selected wines, a goodie
WINE PARTNER
bag, farewell drinks and
a take-home treat
VENUE Melrose Arch, The
Melrose Gallery, 10 High Street,
Melrose, Johannesburg; parking
entrance 2. Registration will
take place at The Melrose
Gallery on High Street in the
Melrose Precinct
IMPORTANT NOTICE: Due to the novel coronavirus outbreak and the subsequent lockdown restrictions implemented by the
Government of South Africa, gatherings and events have had to be cancelled or postponed. At the time of going to print, the
Food Meander was still scheduled to go ahead. Should any changes be made to the event date, a notification will be sent to all
readers who have made bookings to notify them accordingly.
READER EVENT
Group 2 Group 3
WELCOME DRINKS AT WELCOME DRINKS AT
THE MELROSE GALLERY WITH THE MELROSE GALLERY WITH
CANAPÉS FROM RODIZIO CANAPÉS FROM RODIZIO
GRILL & TAPAS GRILL & TAPAS
STARTER AT KEYSTONE STARTER AT THE GRILLHOUSE
BISTRO AT THE MARRIOTT Shared platters that include
Spekboom tempura with grilled boerewors, BBQ and peri-peri
citrus tomato salad chicken drumettes, chicken livers
peri-peri, lemon butter grilled
MAIN AT GHAZAL and deep-fried calamari, grilled
Communal feasting on chicken haloumi cheese, Greek salad and
tikka masala, malai chicken, butternut soup shots
dal makhani, aloo jeera, lamb
rogan josh and other dishes, MAIN AT KEYSTONE BISTRO
served with basmati rice, AT THE MARRIOTT
cucumber raita, sambals and A choice of one of the following:
a selection of naan Braised Wagyu beef short rib with
charcoal-roasted, jammed sweet
DESSERT AT THE GRILLHOUSE potato and a charred corn salad;
A choice of one of the following: Mushroom potjiekos with
Ice cream and hot white truffle polenta
chocolate sauce;
Lindt chocolate mousse; DESSERT AT GHAZAL
Italian sorbet; Gulab jamun, ice cream and
New York baked cheesecake carrot pudding
FAREWELL DRINKS FAREWELL DRINKS
AT AFRICAN PRIDE AT AFRICAN PRIDE
MELROSE ARCH MELROSE ARCH
TAKE-HOME TREATS TAKE-HOME TREATS
FROM STARBUCK FROM STARBUCKS
HOW TO BOOK
For more information about
this fun-filled event and
to book your spot, visit
caxtonevents.co.za. When
making your booking, please
indicate which menu group
you are interested in.

OUR CONTRIBUTORS
CHOCOLATE FONDANT
WITHOUT A DOUBT.
ANYTHING WITH
CHOCOLATE WILL
ALWAYS WIN ME OVER!
ART DIRECTOR EDITOR
Samantha Lewis Andrea Pafitis-Hill
samanthal@caxton.co.za andreaph@caxton.co.za
DESIGNER DIGITAL EDITOR
Daniela Hatton-Jones Imka Webb
danielahj@caxton.co.za imka@caxton.co.za
CONTRIBUTING WRITERS
Katelyn Allegra, Kelly Berman, Craig Demosthenous,
Georgia East, Marion Garassino, Patience Gumbo-Chimbetete,
Cariema Isaacs, Malu Lambert, Susan Reynard
CONTRIBUTING FOOD DEVELOPERS AND STYLISTS
Katelyn Allegra, Dianne Bibby, Christine Capendale,
Lisa Clark, Sarah Dall, Georgia East, Hein van Tonder
CONTRIBUTING PHOTOGRAPHERS
Katelyn Allegra, Dianne Bibby, Dawid Botha, Myburgh du Plessis,
Georgia East, Warren Heath, Hema Patel,
Dylan Swart, Hein van Tonder
CONTRIBUTING CREATIVE DIRECTOR
Sven Alberding
CONTRIBUTING COPY EDITOR Belinda dos Santos
CONTRIBUTING ILLUSTRATOR Sarah-Jane Williams
CONTRIBUTING DIETICIAN Maryke Gallagher
SUBSCRIPTIONS ��������������������� � ��� ��� ����
COMMERCIAL MANAGER Eugene Marais
������������������� � ������������
BOOKINGS AND MATERIAL ������� ������� ��� ��� ����
ADVERTISING ������������ ������������
ADVERTISING ���� ���� ������������
our contributors
SORRY, FONDANT –
MALVA HAS MY HEART!
CRAIG DEMOSTHENOUS, AN
INDEPENDENT CREATIVE
WITHIN THE RED FOX CREATIVE
CONSULTANCY STABLE, HAS
CALLED “GO’BURG” HOME FOR
MOST OF HIS LIFE. HIS PROUDEST
ACHIEVEMENT WAS HELPING
WARNER MUSIC GROUP UK TO
COMPILE MADONNA’S THIRD
PLATINUM-SELLING ULTIMATE
HITS COLLECTION, CELEBRATION.
CRAIG CURATED OUR GORGEOUS
FOODBITES SECTION (PAGE 14).
THE ONE ITEM I’D BUY FROM THIS MONTH’S FOODBITES
PAGES IS a Father’s Day gift box by Curate.
AT LOCKDOWN LEVEL 1, THE FIRST THING I’M GOING TO
DO IS hit the gym.
MY HIDDEN TALENT IS picking up song lyrics almost
instantly. One listen and I’m singing the chorus.
THIS FATHER’S DAY, MY FAMILY AND I WILL BE
somewhere safe, with my beautiful nephew being the
rightful centre of attention.
6 JUNE�����
Malva pudding
or chocolate
fondant?
RECIPE DEVELOPER AND STYLIST
Nomvuselelo Mncube
nomvuselelom@caxton.co.za
OFFICE MANAGER
Zerilda Nel
��������������������� � ��� ��� ����
ADVERTISING ������������� ������������
MARKETING QUERIES foodhome@caxton.co.za
LIFESTYLE BUSINESS UNIT HEAD Jana Kleinloog
GENERAL MANAGER Anton Botes
BUSINESS DEVELOPMENT DIRECTOR Debbie McIntyre
GROUP HEAD OF RETAIL MARKETING INNOVATION
Dejané Poil
FINANCIAL MANAGER Rohan French
PRODUCTION MANAGER Sada Reddhi
MARKETING MANAGER �������� ���� � ����������������������
GENERAL MANAGER FINANCE AND SYSTEMS Carla Nel
����������������� � ������������
NATIONAL ADVERTISING HEAD OF SALES ������ ��������� �
��� ��� ����
PRINTING CTP Printers Cape Town
DISTRIBUTION ���� � ������ ���� ����� ����� �����������
���� ����� ���� � �� ��� ���� ����������� ����
��� ������������ � ��� ������������ � ����� ��������������
PUBLISHER AND PROPRIETOR CTP Limited
CONTACT US �� ��� ����� ���������� ����� ������ ������
��� ������ ��� ��� ����� ������� ���������� ����� ������������ �
��� ��� ���� � ��������������������� � �����������������
TOUGH CHOICE BUT
PROBABLY CHOCOLATE
FONDANT – AS LONG AS
THERE IS VANILLA ICE
CREAM TO GO WITH IT!
KELLY BERMAN HAS WORKED
IN PR AND PUBLISHING FOR
OVER 20 YEARS. SHE IS
CURRENTLY THE HEAD OF
COMMUNICATIONS FOR THE
CAPE-BASED SOUTHERN GUILD,
WHICH IS DEDICATED TO
COLLECTIBLE DESIGN FROM
AFRICA, AMONG THEM THE
WORK OF CONRAD HICKS, AS
FEATURED IN HER ARTICLE ON
CONRAD AND HIS PARTNER,
CARO JESSE DE WAAL (PAGE 20).
IF I COULD COMMISSION ONE PIECE FROM CONRAD
HICKS, IT WOULD BE a large, copper outdoor dining table,
which I could watch oxidise and age with the seasons.
MY GUILTY PLEASURE IN WINTER IS red wine… and
sometimes a long bath too, if we’re being honest.
A DISCOVERY I’VE MADE ABOUT MYSELF DURING
LOCKDOWN IS how happy I am being a borderline recluse.
THIS FATHER’S DAY, MY FAMILY AND I WILL BE hiking
outdoors – think positive!
ISO 12647 compliant
recipe index
VEGAN Spicy baked sorghum with chorizo ............ 105
ALTITUDE BAKING
All baking recipes in this
magazine have been
tested at high altitude.
The ultimate sourdough eggs Benedict Follow this guide for
#mydubai bowl ....................................................93
with buttery mushrooms.................................... 81 baking at sea level:
Aromatic cumin-spiced rice ............................92
Whole roast sirloin with green
Black bean, mushroom and rye
peppercorn sauce .............................................. 49 • Lower the oven
“meatball” tacos with blackened corn,
temperature by 10°C
avo and chipotle ................................................100
• For every 5g (1 tsp)
Chilli con veggie with toasted pitas FISH & SEAFOOD baking powder,
and guacamole ....................................................48 Basic fish stock ....................................................69 increase by 1 – 2g
Chipotle-dunked cauliflower Linefish with chermoula and roasted • For every 220g (1 cup)
buffalo wings ......................................................100 root vegetables....................................................86 white sugar, increase
Octopus with chorizo and capers ............... 72 by 15 – 30g
VEGETARIAN Sardines with olives ........................................... 70 • For every 250ml (1 cup)
Crispy haloumi-stuffed mushroom burgers Simple fish paste for toast ............................... 72 liquid, decrease
with red cabbage and carrot slaw ............... 101 Smoked fish and dill pie with by 30 – 45ml
Crispy polenta fries ............................................99 potato crust ........................................................... 47 • For every 170g (1 cup)
Hasselback potatoes with browned Velddrif fish pie ....................................................69 cake flour, decrease
butter and bay leaves ....................................... 71 Whole baked rainbow trout with by 10g (1 tbsp)
Naan bread............................................................92 garlic and dill butter, lemongrass
Red pepper and chickpea curry ...................58 and crispy shallots ..............................................40
Tomato and leek risotto with garlic,
BETTER FOR
chilli and herb pangritata .................................. 51 DESSERT & SWEET BAKES DIABETICS*

Cinnamon craggy chocolate cake................95 CARB CONSCIOUS

MEAT & POULTRY Lemon ricotta hotcakes with caramel- (LESS THAN 10G
CARBOHYDRATES
poached grapefruit............................................. 43 PER PORTION)
Beef rib-eye steak with ginger
butter sauce ........................................................... 12 Malva pudding with Amarula DAIRY FREE
Biltong soup with Gruyère and butterscotch sauce .............................................52
leek crostini ...........................................................46 Spiced grapefruit marmalade.........................40
Braised oxtail with scroll scone dumplings GLUTEN FREE

and herbed green salsa ...................................85 DRINKS HIGH FIVE

Citrus sweet and sour crispy (CONTAINS PART
Warm Rooibos and grapefruit sangria ........38 OF YOUR 5 FRUITS/
smoked pork .........................................................46 Whisky hot chocolate shots ............................50
VEGGIES A DAY)
Feta cheese and onion quiche ......................58 LACTO-OVO
Grapefruit and soya chicken bake ............... 41 VEGETARIAN
Moroccan lamb tagine for Badra...................94
Mushroom broth ramen with LACTO
VEGETARIAN
ONLINE BONUS!
shredded chicken ............................................... 47
Ouma’s cabbage frikkadels with apple LOOKING
FOR MORE OVO VEGETARIAN
cider sauce and deep-fried sage leaves ......8 RECIPES? VISIT
Roast chicken with baby potatoes FOODANDHOME.CO.ZA
and portabellinis..................................................82 VEGAN
Smoky pulled pork belly tacos with
grapefruit salsa .................................................... 37 VEGETARIAN

WHEAT FREE

Although cooking and baking should be fun, with a dash of this

and a splash of that, it is important to use accurate amounts *Diabetes is a medical condition
of ingredients. That’s why we always use measuring units, and the suggested recipe should
especially with teaspoons (tsp), tablespoons (tbsp) and cups. not replace medical advice from
your doctor. For diabetic recipe
And you should, too! Precise measurements = perfect results. criteria, visit foodandhome.co.za.

FOODANDHOME.CO.ZA JUNE 2020 7

 OUMA’S CABBAGE FRIKKADELS WITH APPLE
CIDER SAUCE AND DEEP-FRIED SAGE LEAVES

8 JUNE 2020

OUMA’S CABBAGE
FRIKKADELS WITH APPLE
CIDER SAUCE AND DEEP-
FRIED SAGE LEAVES
This is the most wonderful, homely
meal. Made with pork mince and
simple spices, the frikkadels are
amazingly tasty wrapped in soft
cabbage in an apple sauce, just
like Ouma made them
Serves 10 A LITTLE EFFORT 1 hr
30 mins
WHAT YOU NEED
FRIKKADELS
sunflower/canola/olive oil, to fry
1 onion, peeled and finely chopped
3 garlic cloves, peeled and crushed
1,5kg pork mince
2 slices white bread, soaked
in 100ml milk
1 tbsp garam masala
1 tbsp dried mixed herbs
1 tbsp brown sugar
1 dried chilli, seeded and
finely chopped
1 tbsp Balsamic vinegar
CABBAGE: A FAMILIAR KITCHEN-
GARDEN VEGETABLE ABOUT AS
LARGE AND WISE AS A MAN’S HEAD
ST
D
AN
RECIPE
READ MORE ABOUT THE CREATIVE
TALENTS OF OUR COVER DISH
RECIPE DEVELOPER AND STYLIST,
CARO JESSE DE WAAL, ON PAGE 20.
salt and freshly ground black pepper
100g cake flour, seasoned
APPLE CIDER SAUCE
1 apple, cored, peeled and diced
½ onion, peeled and finely diced
butter/oil, to fry
250ml (1 cup) vegetable stock
250ml (1 cup) apple juice
330ml bottle dry cider
20 cabbage leaves
deep-fried sage leaves, to garnish
HOW TO DO IT
1 For the frikkadels, preheat the oven
to 180˚C. Heat a splash of oil in a
saucepan over medium heat and fry
1 finely chopped onion and the garlic
until soft.
2 In a bowl, mix together the pork
mince, soaked white bread, fried
onion and garlic, garam masala, herbs,
sugar, chilli and Balsamic and season
to taste.
3 Heat a little oil in a deep pan over
medium heat. Shape the mixture into
balls about half the size of a tennis
AMBROSE BIERCE
ARO JESSE
G BY C DE
IN W
YL A
AL
PH
cover
OTO
GRAPH BY H
recipe
EIN
VA
N
TO
ND
ER
ball – don’t roll them too big or they
will be difficult to wrap. Dust in the
seasoned flour and fry until brown on
all sides. Keep the pan aside to make
the sauce.
4 Place the meatballs in an ovenproof
dish and finish off in the preheated
oven, about 20 minutes. Remove from
oven, but leave oven on.
5 For the sauce, to the reserved
pan add the apple and ½ diced
onion and sauté in a little butter/oil
until soft. Add the vegetable stock,
apple juice and cider and reduce
to about 375ml (1½ cups), about
30 minutes.
6 Blanch the cabbage leaves in
boiling water for 15 seconds, then
refresh in iced water and place on
paper towel to cool and dry.
7 Wrap the cooked meatballs carefully
in the cabbage leaves and place in an
ovenproof dish.
8 Pour over the apple cider sauce
and bake in the preheated oven
for about 30 minutes. Garnish the
cabbage-wrapped frikkadels with
deep-fried sage leaves to serve.
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the potato baskets with Bolognese and poached eggs, as well as the Premium Extra Virgin Olive
egg-stuffed pork pie with achar. I just wish we, as consumers, had access Oil gift pack; 3 x 250ml
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Suzie van Staden, Pretoria 3 x 250ml Chilli Infused
Suzie, we’re delighted to have the support of a new “Food & Homie”! I share Extra Virgin Olive Oil;
your enthusiasm for duck eggs – my local health store (Fruits & Roots) in 1 x case (6 x 300g jars)
Johannesburg sells them, so you might find that a similar outlet in your area Kalamata Olives; 1 x case
stocks them too. – Andrea, Ed (6 x 300g jars) mixed
jams and marmalades.

Leaders in producing
local artisanal fare, Perry

a hot ticket!
We attended the most recent Food & Home Entertaining
Food Meander at Melrose Arch last November and it
and Karen Chaloner
have created a brand
that is synonymous with
exceptional quality and
outstanding flavour.
Chaloner products are
hand-crafted at the couple’s
proved to be a wonderful way to mingle with new people Falcon’s Nest farm in the
and enjoy great food and beverages, while getting a little Western Cape. Chaloner’s
exercise by walking to each restaurant. After registering, signature range includes
sipping on welcome drinks and then moving between award-winning olive oils,
the participating eateries for starters, mains and desserts, condiments and preserves.
the night ended with us getting treated to on-the-spot Visit chaloner.co.za for more
prizes and amazing goodie bags! Many thanks to the details and a list of stockists.
Food & Home Entertaining team and everyone else
involved in making the Food Meander evenings a
success. What I especially love about these
events is that they cater for vegetarians. So
keep an eye out for the next one and, because
they sell out extremely quickly, you need to
be on the ball to book and join in the fun.
The Food Musketeer, via Facebook
Depending on Covid-19 restrictions, our next
Food Meander at Melrose Arch is planned
for 23 June. See page 4 for all the details.
TREND OF THE MONTH

ginger butter sauce BEEF RIB-EYE

STEAK WITH
GINGER BUTTER
ginger, peeled and
finely grated
60ml (¼ cup)
soya sauce
check the temperature
of the oil if using a pot.
2 Fry the carrot sticks
until golden brown and
about 5 minutes.
4 For the steak, place
a medium pan on high
heat. Pour in a little
SAUCE AND
2 garlic cloves, peeled crispy, 5 – 8 minutes. oil and when the oil is
CARROT FRIES and crushed Using a slotted spoon, smoking hot, add the
Serves 2 EASY transfer to paper towel steaks. For medium-
30 mins STEAK to absorb excess oil. rare, sear for 5 – 7
±600g beef rib- Season to taste with the minutes, turn and
WHAT YOU NEED eye steak sea salt flakes and toss cook for another
CARROT FRIES ¼ tsp Japanese spice/ to coat. Keep warm. 5 – 7 minutes, or until
canola/sunflower oil, togarashi (find online 3 For the ginger butter done to your liking.
to deep-fry + extra, and at select Asian sauce, in a pan over 5 Remove from heat.
to fry supermarkets) medium-high heat, Place the steaks on a
3 large carrots, fresh coriander, place the olive oil serving board, slice
peeled and cut into to garnish and butter. Once the and sprinkle with
matchsticks lime quarters, butter has melted, add the Japanese spice/
sea salt flakes to garnish the ginger and cook, togarashi. Serve with
stirring constantly, for the carrot fries and
GINGER BUTTER HOW TO DO IT 30 seconds. Pour in ginger butter sauce
SAUCE 1 In a deep-fat fryer or the soya sauce, reduce alongside, garnished
3 tbsp olive oil large, deep pot, heat the heat to low, add the with fresh coriander
80g butter the oil to 180°C. Use a crushed garlic and cook and lime quarters
3cm piece fresh sugar thermometer to until slightly thickened, for squeezing.
1.5 OF

BEEF RIB-EYE STEAK WITH

GINGER BUTTER SAUCE
RECIPE AND STYLING BY
NOMVUSELELO MNCUBE
PHOTOGRAPH BY HEMA PATEL
THE RAINBOW
DRINK

Organic
Gluten Free
Dairy Free
Flavour Full
FOODBITES

WILD SIDE
Embrace the magic of the uniquely
South African marula fruit with the
new Marula flavour in Clover’s
Sip Up range. This limited edition
flavour allows you to savour the
essence of Africa while inspiring
your momentum to get up and go.
Packed with 10 vitamins and calcium,
the rich, creamy and nutritious
yoghurt-based dairy snack drink will
keep you boosted throughout the
day. Clover Sip Up also has six other
flavours that can be enjoyed on any
occasion; and like the other flavours,
Sip Up Marula is available in a 250g DELIVERY INCOMING
bottle at leading retailers for the Joburg and Pretoria, listen up! Crisp Meals
recommended price of R9,99. Visit offers a selection of frozen meals, cold-
clover.co.za for more information. pressed juices and plant-based shakes
delivered right to your door. Just pop
the frozen meals into the microwave to
reheat – it’s that simple. Crisp’s delicious

BASKET CASE
range of products are not only made
using the freshest ingredients, they’re also
free from chemicals, preservatives and
additives. Open for orders 24/7, with next
day deliveries available Monday to Friday.
Order from crispmeals.co.za; and follow
crispmealssa on Instagram for news and
There’s a lot to celebrate about food updates on the service.
shopping right now, so enjoy adding these
tasty bits to your pantry just in time for
Father’s Day
COMPILED BY CRAIG DEMOSTHENOUS

AVO LOOK AT THIS!

On the hunt for something tasty to help ward off the winter
blues? Westfalia Fruit’s Avocado Oil Mayonnaise range
is fabulous for adding healthy oils packed with goodness
to everyday meals and easy-to-make snacks. Avocado
oil has long been known for its health benefits, so it’s
brilliant that you can now enjoy it in your favourite go-to
condiment. Only quality, 100% avocado oil is used in all
three options, with free-range egg yolks in the vegetarian
versions. Find Westfalia’s Avocado Oil Mayonnaise,
Avocado Oil Mayonnaise Lite and Avocado Mayonnaise
Vegan at select Pick n Pay stores. More details can be
found at westfaliafruit.com.
AT THE READY
The fabulous Excella range is all you need to stock your
store cupboard! Choose from premium-quality Excella
Sunflower and Canola Oils for everyday frying and
great-tasting meal preparation. Excella Mayonnaise is
made with vegetable oil and has a velvety texture, ideal
for everything from sandwiches to dipping sauces. And
the latest addition is Excella Parboiled Rice – it has long
grains and cooks up fluffy and white. For more details,
go to myexcella.co.za.

14 JUNE 2020
 FOODBITES

SAFE OVER SORRY

If washing your hands in a time
of Covid-19 is so important,
shouldn’t we also be washing
our fresh produce? Triple Orange
Fruit & Veg Wash is a safe and an
all-natural way to remove wax,
soil, chemicals and anything
harmful. Based on new research
on foodborne illnesses and other
viruses, only between 90% and
99% of what’s on produce can
be removed by rinsing with
running water. So by adding
Triple Orange Fruit & Veg
Wash, you’re doing all you can
to stay safe and leave just the
goodness behind. It’s made from
the oil extracted from orange
peel, so there’s nothing toxic to
you, your family or the planet.
Find at faithful-to-nature.co.za HELLO, GORGEOUS!
for R68 per 500ml bottle. Visit Sweet or salty? Well just say hello to Lindt Hello
tripleorange.co.za for additional Snack Bites, because you no longer have to
product details. choose. Hello Cookie and Hello Pretzel allow
you to indulge in dark cookie balls or the fusion
of sweet and salty pretzel balls enrobed in
Lindt’s premium quality milk chocolate. These
very moreish, delectable treats are perfect as
a sneaky on-the-go snack, or for sharing with
family and friends if you can find it in yourself
to part with any. Available at Woolworths, Lindt
stores and online, for R59,99 per 90g bag. Go
to lindt.co.za for further details.
Photographs supplied. Prices are correct at the time of print and are subject to change without notice.

DOUBLE THE
GOODNESS
Clover Duo is a great-
tasting mix of dairy
and fruit juice, with a
wonderfully smooth
FEELING YOUR OATS texture. It is a good
Okja Oat Milk is a rich, creamy, plant-based dairy source of vitamins,
alternative which is great added to cereals, superfood as well as calcium, so
smoothies or for dunking your favourite chocolate it’s great for the entire
chip cookies into. Even better, foam it up for that silky family! Make it your
cortado in the morning and for fluffy hot chocolates in anytime, anywhere, go-
the evening. It’s so delicious, you’ll soon leave dairy to drink for double the
in the dust! Okja is made from 14% Italian oats mixed goodness and double
with water, and a very small amount of unrefined, the happiness. It’s best
cold-pressed sunflower oil is used as a natural served chilled. You can
emulsifier to help keep the water and oats blended enjoy the balance of
together. Calcium and sea salt are later added and Clover Duo for R20,99
that’s it! Find Okja at select health food stores and per 1L from leading
takealot.com for the recommended retail price of R46 retailers nationwide. Go
per litre. Visit okja.co to learn more. to clover.co.za for more.

FOODANDHOME.CO.ZA JUNE 2020 15

FOODBITES

SLOW BURN
With the cold weather upon us, it’s time to cosy up
to this double-sided, free-standing fireplace. The
elegant Linea 100 P Duo wood fireplace heats
up to 371 square metres of indoor space and
does not contribute to the greenhouse warming
effect of the planet. In fact, with wood being a
renewable resource, it’s a great way to heat your
home, not to mention create a cosy atmosphere.
Sold by Calore for R68 900, the fireplace can
also be ordered through Stiles. Visit stiles.co.za,
calore.co.za or call 0860 225 673 for more info.

WHAT’S IN THE BOX?

lust list
OUR

The perfect gift takes time. There are

many factors to consider when getting
it just right – the thought behind it, the
gift itself and the art of presentation
and packaging. So leave it to the
professionals at Curate, where fine
food gifting is their thing. Each day,
It’s the finer things in they taste oodles of outstanding
products to bring you only the best,
life, the luxuries that and offer a selection of both local and
make you gasp, drool imported speciality goods to surprise
even the most discerning palates.
and clap your hands Visit curatefinefoods.com to put
with delight when you together your ideal Father’s Day gift
or email info@curatefinefoods.com.
lay eyes on them. To sum
it up, it’s the indulgences
we want to need. Here
are just some we’d like
you to want to need too...
COMPILED BY CRAIG DEMOSTHENOUS
AND PATIENCE GUMBO-CHIMBETETE

16 JUNE 2020

SWEET ON ART
Chocolate is already a work of art, but leave it to
Honest Chocolate to take it one step further and
marry the delights of confectionery to the works
of local artists. Honest – a Cape-based, artisanal
bean to bar chocolate company – believes in
keeping things hand-crafted, using old-school
methods to make a 70% cacao chocolate. Cape
Town artists were commissioned to illustrate
Honest’s Artist Range and pictured is Miso & Tamari
Roasted Sunflower Seeds by multidisciplinary artist
Mike Sherman. Find Honest creations online at
products and prize featured here may be delayed due to the Government of South Africa’s Covid-19 restrictions at the time of going to print.
Photographs supplied. Prices are correct at the time of print and are subject to change without notice. The availability and/or delivery of the
faithful-to-nature.co.za for R66 per 60g bar or call
021-785-3268.
LA VIDA LUXE
The right throw is one of the easiest ways
to instantly change the feel of a room without
reinventing the wheel. Woven with 100%
alpaca yarn, this black alpaca throw with
copper fringe from Weylandts effortlessly
combines style with functionality, and its
textured composition will add that essential
layer of warmth to any space. It’s also the
perfect companion on cold winter evenings,
doubling as a blanket while still adding
a layer of minimalist design aesthetic to
your lounge. Available online at R3 595. Visit
weylandts.co.za for more information or call
0860 103 400 to enquire about availability.
FOODBITES
PIZZA PRONTO
Love pizza at home but no space for a pizza oven?
The key to perfect pizza lies in the very high
cooking temperature of the traditional pizza oven,
something a typical household oven is not able to
achieve. The G3 Ferrari Delizia Electric Pizza Oven
has a patented refractory stone base cooking
surface which allows it to reach up to 400°C, so
you’ll be able to enjoy your Italian-inspired bliss in
about five minutes flat. Available in black and red at
R3 399 from yuppiechef.com or call 0861 702 4969.
win!
ONE LUCKY READER WILL WIN A NUTRiBULLET
HAMPER COMPRISING A SELECT BLENDER, 300G
POWERBLEND POWDER AND 300G POWERBLEND
OATS, WITH A TOTAL VALUE OF R4 579!
NutriBullet’s smart technology just got even smarter
with the Select blender, which gives you more control
and the versatility to prepare food exactly the way
you like it. The revolutionary blender comes fully
loaded with three pre-programmed settings and five
+
variable speeds: Pulse for chopping or dicing, Blend
for puréeing and Crush for tasks like crushing ice and
making frozen drinks. NutriBullet Select is available
at retailers nationwide, and can be ordered at
nutribullet.co.za or 0861 777 997 with free delivery.
The blender comes with a one-year guarantee and
industry-leading sales service. Visit the website for
more details.
TO ENTER
SMS NUTRISELECT followed by
+
your full name, ID number, email
and postal addresses to 48405.
Each SMS costs R1,50. Free SMSs
do not apply. Competition
closes on 30 June 2020.
Open only to South
African residents. Visit
foodandhome.co.za
for the full Ts&Cs.
FOODBITES

cook’s
CORNER
Funk up your
kitchen arsenal
with these
needful items
COMPILED BY
CRAIG DEMOSTHENOUS
1
3 4

18 JUNE 2020
 FOODBITES

1 THE BIG CHILL

7
Weylandts Ice Bucket,
R795, weylandts.co.za

2 SHARPEN UP
KAI Pure Komachi 2
Chef’s Knife, 20cm, R450,
fineandfabulous.co.za

3 LET IT SIZZLE
Weber Master-Touch
Gourmet BBQ System,
R5 499, braaiculture.com

4 GET ON BOARD
Rösle Cedar Wood Aroma
Planks, R349 for 2, yourlife.shop

5 A SNUG FIT
Reusable Supa Sandwich
Wraps, R185 for set of 3,
faithful-to-nature.co.za

9
Photographs supplied. Prices are correct at the time of print and are subject to change without notice. The availability and/or delivery of

6 UNDER COVER
the products featured here may be delayed due to the Government of South Africa’s Covid-19 restrictions at the time of going to print.

Creative Tops Kew Richmond

Butter Dish, R399,
bespokehome.co.za

7 GIFT FROM THE SEA

Harvest Table Pure Marine
Collagen Powder, R450 for
220g, harvesttable.co.za

8 GOOD THINGS BREWING

Origin Coffee Roasting –
Ethiopia Kochere Banco Gotete
Natural Beans, R180 for 250g,
capecoffeebeans.co.za

9 SALT OF THE EARTH

Eat Art Rock Salt and Grater
Cube, R89, yuppiechef.com

10 NUDE FOOD
Eat Naked Dark Chocolate
Peanut Butter Cups, R20,95
for 3, dischem.co.za

11 PERFECT PAWS
BBQ Bear Paws Meat Claws,
R149 for set of 2, mantality.co.za

12 POP THE TOP

Joseph Joseph BarWise

11
Cap-Collecting Bottle Opener,
R249, yuppiechef.com

FOODANDHOME.CO.ZA JUNE 2020 19

Hunter-gatherers
 BUSINESS WATCH

Making tools to source food was humankind’s

earliest act of invention and creativity a
quest that inspires the work of Cape-based
blacksmith Conrad Hicks and food designer
Caro Jesse de Waal
WORDS BY KELLY BERMAN PRODUCTION BY SVEN ALBERDING PHOTOGRAPHS BY
WARREN HEATH/BUREAUX

“
We both love tools,”
muses Caro Jesse
de Waal, a designer
who creates sensory
experiences using
food, art, scent and
sound. She and her life
partner, blacksmith
Conrad Hicks, share a long-held
interest in the everyday implements
of human industry. “Artists’ tools,
cooks’ tools, building tools – all tools
are the same really. It just depends
on the scale.” For Caro and Conrad,
it goes deeper than an appreciation
of the functional beauty of tools; it’s
the way they shed light on human
CARO JESSE DE WAAL
development – going all the way AND CONRAD HICKS
back to the Stone Age. INSIDE CONRAD’S
WORKSHOP AND
FORGE, WHICH
“Man has been making tools for two- HOUSES HIS
and-a-half-million years,” explains EXTENSIVE
COLLECTION OF
Conrad. “Spoken language only arose VINTAGE MACHINES
about 9 000 years ago, so tools and AND TOOLS,
INCLUDING
physical gestures were our means THE LARGE
of expression.” It’s a subject he is POWER HAMMER
BEHIND THEM
uniquely qualified to talk about. Unlike
other craftsmen, blacksmiths have
to make their own tools. They are
the original toolmakers: traditionally,
blacksmiths made not only the swords, and heavy-duty power hammers stand eventually start to communicate
armour, hinges and horseshoes, but waiting to whir into action. Many of the what I want to say. But the actual
also the implements necessary to industrial machines in his workshop process is very simple – it’s just
perform those tasks. The same is true are so old, they can’t be operated, cutting, hammering and stretching.”
today – particularly for Conrad, who but they hold historic value, which is It’s extremely labour-intensive but
keeps to traditional blacksmithing often overlooked on their way to the the physicality helps Conrad find his
principles, forging everything by hand. junk pile. flow, which is essential for the type
His triple-volume workshop and In the cavernous space of this of sculptural work he creates. After
forge – in The Bijou, an old Art Deco old movie theatre, he fires up his running a successful workshop
cinema in the suburb of Observatory, forge, stoking the coals until the producing gates, screens and
Cape Town – is an informal museum flames crackle and dance upwards. architectural commissions for 15 years,
of sorts, dedicated to his collection of “The process begins by taking a over the past decade he has focused
antique, salvaged and self-made tools. lump of copper or steel and beating more on making sculptures and one-
Hundreds of metal tongs and other it. It’s a bit like clay in this regard. off pieces of collectible furniture.
implements hang from rails mounted The cutting, pressing, heating and Conrad has earned several
along the walls, a jumble of vintage stretching, as well as the shapes major commissions for Cape Town
farming equipment lies on the floor, that emerge out of the metal, landmarks like Kirstenbosch National

FOODANDHOME.CO.ZA JUNE 2020 21

BUSINESS WATCH

CONRAD HAS SET

UP A SECTION OF
HIS STUDIO AS A
Botanical Garden, Tokara Wine Estate GALLERY WHERE
THE VARIOUS
in nearby Stellenbosch and luxury ELEMENTS OF HIS
boutique hotel Ellerman House, as PROCESS ARE
well as for private homes in South BROKEN DOWN AND
ON DISPLAY. MANY
Africa, the US and Switzerland. OF HIS IDEAS START
Since 2013, Conrad has exhibited AS CHARCOAL
RENDERINGS BEFORE
with Southern Guild, Africa’s only THEY BECOME
gallery dedicated to collectible design MAQUETTES AND
FINAL SCULPTURES.
from the continent. The gallery has BOWLS, KNIVES,
taken his pieces to international TOOLS (INCLUDING
PREHISTORIC
design fairs – namely Design Miami/ HAND AXES) AND
Basel, Design Days Dubai and VARIOUS “PRACTICE
RUN” PIECES ARE
Collective Design in New York – and OFTEN USED BY
held Conrad’s first solo exhibition CARO FOR SERVING
FOOD AND IN
at its space in the Silo District at the HER TABLESCAPE
V&A Waterfront earlier this year. DESIGNS
His new collection included a
chaise with a beaten copper surface
that fans out like wings (appropriately
titled Firebird Chaise); the Artefact
Chair, combining a ribbed steel seat
and copper backrest; and the three-
metre-long Serge Server, which has a
central steel spine that acts as a brace
for swirling folds of oxidised copper.
Expressive and highly textured,
Conrad’s pieces echo forms from
nature – bones, birds’ wings, lily pads
and leaves. This is another point
where his and Caro’s creative visions
converge. They are keen explorers of
their natural environment, spending
hours walking in the fynbos around
the Western Cape, studying
indigenous plants and gathering
natural mementoes like quartz
crystals, lichen and fungi. “He’ll
pick something up and give it to me
CONRAD AT WORK
because he knows I’ll like it,” Caro ON A LARGE-
smiles. “By the time we head home, SCALE, OUTDOOR
SCULPTURE FOR
my pockets are filled with stuff.” A PRIVATE CLIENT
These artefacts all make their IN MONTANA, USA.
way back to Caro’s studio where CONRAD WORKS
WITH BOTH STEEL
they become ingredients, props AND COPPER, THE
for the food shoots she styles and LATTER BEING AN
UNUSUAL CHOICE
directs, or inspiration for an artistic FOR A BLACKSMITH.
installation. Situated upstairs from BUT COPPER IS
MUCH SOFTER
Conrad’s workshop, Caro’s kitchen THAN STEEL, AND
and photographic studio at The Bijou CONRAD LIKES THE
EXPRESSIVE FORMS
is a light-filled eyrie that sits in sharp AND TEXTURES HE
contrast to the gothic drama of his CAN ACHIEVE. HE
HEATS THE COPPER
blackened forge. A small, hydroponic UP IN HIS FORGE
garden trickles water into a plastic tub FIRE UNTIL IT GLOWS,
THEN REMOVES IT
and natural treasures are laid out like USING A GIANT PAIR
bounty on tables – furry baobab pods OF TONGS, PLACES
IT ON HIS ANVIL AND
picked up in Botswana, mushrooms BEATS IT INTO THE
that have dried paper-thin, swathes of DESIRED SHAPE
air plants and black volcanic glass.

22 JUNE 2020
 BUSINESS WATCH

CONRAD MAKES
HIS OWN TOOLS,
HUNDREDS OF
WHICH HANG
FROM RAILS IN HIS
WORKSHOP. WHEN
EMBARKING ON
A LARGE-SCALE
PIECE OF METAL
FURNITURE OR
SCULPTURE, HE
USUALLY BEGINS
WITH A SERIES
OF ABSTRACT
DRAWINGS HE CALLS
“PICTOGRAMS”
WHICH INFORM
THE DESIGN OF THE
FINAL PIECE. IN
ADDITION TO HIS
BIGGER PROJECTS,
HE MAKES SMALLER
UTILITARIAN ITEMS
LIKE FRYING PANS
TO ORDER

FOODANDHOME.CO.ZA JUNE 2020 23

 CONRAD AND CARO
LIKE TO COOK WITH
FRESH INGREDIENTS
THEY HAVE FORAGED
THEMSELVES.
HERE, CARO COOKS
WILD MUSHROOMS
OVER THE FORGE
FIRE, FLAVOURED
WITH KAPOKBOS
(WILD ROSEMARY),
WHICH HAS FLUFFY
WHITE FLOWERS
THAT SMOKE
AROMATICALLY.
SHE USES MANY OF
CONRAD’S DESIGNS
TO PREPARE AND
SERVE FOOD,
INCLUDING A PIECE
FROM A LARGE
COPPER SCULPTURE
REPURPOSED AS A
PLATTER AND A PAIR
OF TITANIUM TONGS
HE MADE ESPECIALLY
FOR HER

24 JUNE 2020
 BUSINESS WATCH

Caro is a trained Cordon Bleu chef

who cut her teeth at iconic Cape Town
restaurants, including Le Quartier
Français and La Colombe. A later
spell in the media as a food editor
immersed her in the local dining
scene. “I witnessed the evolution
from white plate fine dining to a
more creative experience that
took all the senses into mind.”
She was hooked, carving out a
career for herself as the go-to person
for immersive events with a playful
approach to food. She has made
edible mosaics for the launch of a
couture tile range, translated paintings
by leading South African artists into
food installations for an art gallery
opening, and conjured the four
seasons for a pop-up dinner using
coloured light, fragrances like burning
wood, a six-course meal and sounds
THE NATURAL
LANDSCAPE AROUND
CAPE TOWN AND ITS
INDIGENOUS FYNBOS
PROVIDE PLENTY
OF RAW MATERIALS
FOR CARO, WHOSE
STUDIO IS WHERE
SHE TESTS OUT NEW
IDEAS FOR SENSORY
INSTALLATIONS

DID YOU KNOW?

Scottish-born architect
William Hood Grant
relocated to Cape Town in
1901 and designed many of
The Mother City’s notable
buildings, one of which
is The Bijou Theatre in
Observatory. The iconic
venue opened as a cinema
in 1941 and was later a
plastics factory. In 1995,
a devastating explosion
and fire almost destroyed
the building. A precious
relic and shining example
of William’s signature Art
CARO PREPARES
A STILL-LIFE OF Deco style, The Bijou
ARTICHOKE FLOWERS – which carries a Local
AND THEIR FEATHER-
LIGHT SEEDS IN HER Heritage 3A grade – now
AIRY STUDIO houses artist-blacksmith
Conrad Hicks’ workshop
and gallery, Caro Jesse
de Waal’s culinary and
photography studios,
and Run Rabbit Run
Coffee Roastery.
BUSINESS WATCH

A SIMPLE MEAL
USING FRESH LOCAL
INGREDIENTS:
CEVICHE SERVED
WITH FORAGED
NUM-NUM BERRIES
(NATAL PLUMS),
GOTU KOLA (ASIATIC
PENNYWORT)
AND SALICORNIA
(SAMPHIRE); WILD
MUSHROOMS
SAUTÉED WITH
WILD ROSEMARY;
AND LAMB SHANKS.
CARO OFTEN
INCORPORATES
PIECES FROM
CONRAD’S
WORKSHOP
IN HER PHOTO
SHOOTS AND AS
DESIGN ELEMENTS
ON TABLES

from nature mixed with music she

made herself.
A dinner she and Conrad created in
June last year to mark the opening of
his solo at Southern Guild explored the
relationship between tools and food in
human evolution. The menu brought to
life early man’s development from
Stone Age hunter-gatherer to
agricultural tribesman. Guests ate
with Conrad’s hand-forged knives
and acacia-thorn forks to encourage
a closer connection to their food.
Tools are indeed our means of
interacting with the world – to make
life easier, more sustaining and more
pleasurable. And it all began with food.
178 LOWER MAIN ROAD, OBSERVATORY,
CAPE TOWN, 7925; CONRADHICKS.COM;
EATDESIGN.CO.ZA

26 JUNE 2020
 needs you!
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READ ALL ABOUT IT

Power Plates – 100 nutritionally balanced, one-dish vegan meals

by Gena Hamshaw (Ten Speed Press, R395)
Do you want to embrace the vegan lifestyle but fear you might not get all the
nutrients you need? Then Power Plates is for you. Based on the philosophy of
dietary balance, the cookbook advocates the inclusion of protein, some fat, complex
carbohydrates and plenty of fresh produce with every meal you eat. A certified
nutritionist and recipe developer, Gena Hamshaw takes you from breakfast, salads
and soups through to bowls, skillets and bakes. These chapters – which come with
brightly coloured photographs which make you want to start devouring the pages –
guide you on how to get the most nutrients when eating vegan. Grab a copy to
enjoy wholesome, nutritious plant-based meals.

FOR COOKS
COMPILED BY PATIENCE GUMBO-CHIMBETETE
PHOTOGRAPHS BY HEMA PATEL

Magnolia Kitchen –

Prices are correct at the time of print and are subject to change without notice. The availability and/or delivery of the cookbooks
Let’s Do Dinner – Perfect do-ahead meals for
family and friends by James Ramsden (Pavilion Inspired baking
with personality

Books, R251)
In Let’s Do Dinner, James Ramsden, the well-known
food writer, podcaster and co-founder of London
restaurants, Pidgin and Magpie, guides you through
the creative process of finessing fuss-free foods.
From bread – think rolls, flat, ciabatta, focaccia and
rye – to soups, mains and vegetables, James covers
all the basics to help you enjoy
hearty meals at home. He
focuses mainly on foods you
can make in advance, which
in turn allows you to be with
your guests when entertaining
instead of slaving alone in the
kitchen. This restaurateur also
gives tips on dishes that
cannot be made in advance,
explaining how to get around
this conundrum. The make-
ahead recipes may be just the
ticket for Father’s Day, so you
can spend more time with Dad!
featured here may be delayed due to the Government of South Africa’s Covid-19 restrictions at the time of going to print.
by Bernadette Gee
(Allen & Unwin, R429)
A culmination of
author Bernadette
(“Bets”) Gee’s baking
journey so far,
Magnolia Kitchen is
a gorgeous work of
art! And yes, it’s also
a how-to baking
guide with amazing custom cakes, macarons, doughnuts,
brioche, gourmet s’mores and many other mouth-watering
treats. Bernadette is a single mother who began her
baking odyssey with a “monstrous” first birthday cake for
her daughter, Charlotte. Now with a sweet café, an online
shop with worldwide delivery and a wholesale distribution
business, Bets has become a formidable force! She also has
a strong Instagram following (@magnoliakitchen). Complete
with step-by-step instructions on cake decorating and a
full range of allergy-friendly recipes, this publication is an
investment buy for novice baker and skilled pâtissier alike.

TOP 5
1 Veg – Easy & Delicious Meals for Everyone by Jamie Oliver
2 Super Natural by Sarah Graham
3 SIMPLE by Yotam Ottolenghi
4 5 Ingredients – Quick & Easy Food by Jamie Oliver
5 Banting – 7 Day Meal Plans by Rita Venter, Natalie Lawson and Kim Blom

28 JUNE 2020
DRINK UP

your

RAISE
glass
What to drink, when, where & how...

BY MALU LAMBERT WINNER OF THE 2019 LOUIS ROEDERER EMERGING WINE WRITER AWARD

You’re one of a kind, Dad

D
o you think your dad is
one in a million? That
your dad broke the
mould? Many of us do.
This Father’s Day we’re
celebrating all those
special and unique
fathers who seem to
make the world go round. As a tribute
to all the peerless papas out there, I’ve
compiled a host of wines made with
unusual varietals like carménère, carignan,
mourvèdre and more.
NEDERBURG HH
MOTORCYCLE MARVEL
2017, R200
A rich and full-bodied red
blend comprised of (42%)
carignan, (25%) grenache,
(23%) shiraz, (7%) mourvèdre
and (3%) cinsault. Ripe red
fruits and cinnamon spice
join tobacco pouch on the
nose, evolving into a silky,
smooth palate, flush with
summer berries and spice.

LOURENS FAMILY WINES HOWARD

JOHN 2017, R260
A blend of carignan (16%), syrah (21%),
grenache noir (30%) and cinsault (33%),
the wine is elegant and layered. Red and
black cherries, smoky olive tapenade,
white pepper and scrub, condenses into
a supple, plummy palate.

30 JUNE 2020
 DRINK UP

LEEU PASSANT WELLINGTON

OLD VINES BASSON CINSAULT
2017, R565
The cinsault for this very special
wine hails from South Africa’s
oldest registered red wine
vineyard, which was planted in
1900 in deep, sandy alluvial soils
in Wellington. Intense, dark perfume with layers of cherries
and dried oregano on the nose. Layers upon layers of fruit
concentration on the fine-textured and flinty palate.

BLACKWATER OMERTA CARIGNAN JOOSTENBERG FAMILY

2017, R245 BLEND 2017, R115
There are only very small quantities of The small percentage of
carignan planted in the Western Cape. touriga naçional in this
For this 100% varietal wine, winemaker blend gives it an edge
Francois Haasbroek sources his grapes of rusticity, pleasingly
from a single vineyard in the Swartland. balanced by the syrah,
It’s named after the mafia term for “code of cinsault and mourvèdre
silence” as Francois won’t reveal the single components, which add
vineyard site’s name or location. Fresh red elegance and juiciness.
cranberries join wild berries and bramble Purple plums, bay leaf,
leaf with an edge of tobacco. The palate is and ground spice lead
sappy and dense with definite tannic grip, to a full-bodied palate
and a savoury, seaweed-like finish. of fine texture.
delayed due to the Government of South Africa’s Covid-19 restrictions at the time of going to print.
The availability and/or delivery of the alcohol-based products and prizes featured here may be

LOZÄRN CARMÉNÈRE 2017, R500

From Lozärn Wines, a small estate in Robertson, comes South Africa’s first
single-varietal carménère. Known as the “Lost Child of Bordeaux”, carménère
was one of the original six red varieties used in the blends of Bordeaux.
The varietal disappeared from France with the phylloxera epidemic in the
late 1860s, only to reappear, very
successfully, in Chile. And now it’s
come to us. The Lozärn Carménère
2017 is imbued with notes of red cherry
and plum; the profile deepens into
mulberries and blackcurrant on the
palate with soft, fine tannins against
a luscious backdrop of choc-mocha.

FOODANDHOME.CO.ZA JUNE 2020 31

 win!
THAT CAN-DO ATTITUDE
From Copeland Spirits, makers
of Copeland Rum and Copeland
Tiki Gin, comes a new collection
of premium, ready-to-drink
canned craft cocktails. Only
top-quality spirits, fresh fruit and
natural ingredients are used in
the range. Everybody’s favourite
refreshing rum drink, the Mojito
(R33), is given an added boost
with a lemongrass and fynbos
infusion, while the Tiki Tonic
(R33) takes gin to the beach with
pineapple and tropical spice

FAMILY
additions. Keeping to the trend
of low sugar, low kilojoule and
lower alcohol, Skinny Beach
FAVOURITES (R29) allows you to indulge guilt-
free. Win a case of 12 Copeland
canned cocktails valued at R350!
The latest releases from Kleine Zalze prove that the winery All cans come in 300ml servings
continues to make very smart, very delicious wines of exceptional and are available through
value. The grapes for the Family Reserve range are selected from takealot.com.
single vineyards on the farm. The Family Reserve wines are available
in limited quantities and are only produced in the best vintages.
Speaking of family, Kleine Zalze’s winemaker, RJ Botha, loves being
a father to his two little boys aged two and six years. We asked RJ
for his tips on what to pair with the wines for Father’s Day lunch.

KLEINE ZALZE FAMILY RESERVE SAUVIGNON BLANC 2017

Tangily herbaceous entry, it’s a bright wine yet it’s also full of
texture, with refreshing layers of apples, granadilla and melon.
RJ’S FOOD-PAIRING TIP: Braaied snoek with a citrus, lemon and
orange marinade. Serve with a simple green salad with radishes,
a little chevin, and a lemon and olive oil dressing.

KLEINE ZALZE FAMILY RESERVE CHENIN 2018

Candied orange, lemon peel and winter melon lead to a full, round
palate, packed with white pear, a luscious acidity and a stony finish.
RJ’S FOOD-PAIRING TIP: Definitely pork bao buns as the spicy
Asian flavours work perfectly with this lovely, full-bodied wine.

Both the Kleine Zalze Family Reserve Sauvignon Blanc 2017 and
Chenin Blanc 2018 are available from the cellar at R210 per bottle.

To enter, email your full name,

physical address, cellphone
and ID numbers with COPELAND
in the subject line to
foodhome@caxton.co.za by
15 June 2020. Only South African
residents who are 18 years or
older may enter.

32 JUNE 2020

A GIANT
AND HIS DAUGHTER
THE GIN
delayed due to the Government of South Africa’s Covid-19 restrictions at the time of going to print.
The availability and/or delivery of the alcohol-based products and prizes featured here may be
ISLAND STYLE
Clover Tropika offers 100%
escapism! Its smooth, fruity taste
is a full-blown sensory island-life
experience that imparts pure
satisfaction. Available fresh or in
long-life UHT packs, Tropika’s
exotically bright colours and
seven fruity flavours bring cheeky
cheer to any cocktail – mock or
not! Available fresh at leading
retailers nationwide in a 500ml
bottle for R15,99 and R21,99
per 1L UHT pack. Or buy a
Tropika promo pack to enter
Clover’s Tropika Island of
Treasure competition and
stand a chance to win your
share of R1 million in prizes!
Entry details on packs. Go to
tropika.co.za for more info.
Fondly known as the gentle
giant, winemaker Donovan
Rall makes wine for his own
label, Rall Wines. He’s also
just released a gin, Giant Gin,
a nod to his nickname, as well
as to the fact that it comes in
a large, 1L bottle. “I wanted
the flavour profile to be
clean and fresh with a salty
core, almost thinking of a
Mediterranean white wine
grown on volcanic soils.
I didn’t want it to be fynbos
driven,” says Donovan.
Distilled from a grape
base, the gin is fresh and
herbaceous. Use it in a dry
martini or in a gin and tonic
with a slice of cucumber.
Giant Gin, R670 for 1L, is
available from Ex Animo Wine
Co. Orders can be placed at
david@exanimo.co.za.
DRINK UP
THE WINE
The Ava Chenin Blanc is named for Donovan’s daughter.
He shares the story of its genesis: “When I first made
this wine, it was with the intention to add it to my Rall
white blend, but in the end it was such a unique
expression of the schist soil from the vineyard that
it could stand on its own. That, plus the state of the
vineyard from the impact of the drought, meant the
farmer was planning to rip out the vineyard. So I would
only have had access to the grapes that one time.
I dedicated it to my daughter in her birth year. Luckily,
the wine in bottle showed so much potential that I
convinced the farmer not to take out the vineyard on the
condition that I will take all the risk and full responsibility
financially, which has been tough but we are slowly
seeing the vineyard make a comeback and we have
managed to keep it in the ground for now.” The wine
was aged in a selection of old, small French oak barrels
for 10 – 11 months. With no lees stirring and minimal
sulphur added, the fermentation lasted almost eight
months. Ava Chenin Blanc 2018, R450, available through
Ex Animo Wine Co. Email david@exanimo.co.za to order.
ODE TO AN ICON
From Delheim comes this
once-off Cape Blend, released
as a tribute to the estate’s
founder and patriarch, the late
Spatz Sperling. The Iconoclast
Cape Blend 2012 is styled as
a “Cape Blend”, even though
it’s a red blend led by shiraz,
rather than pinotage. The
reason? Shiraz was Spatz’s
favourite varietal, and the
family say he would have loved
the flouting of convention. The
label takes inspiration from
Spatz too. He was never seen
without his hat and his Jack
Russell, Nelson.
The retail price of the
wine is R1 000 per bottle at
delheim.com and only 2 100
bottles were produced.
FOODANDHOME.CO.ZA JUNE 2020 33
DRINK UP

keeping
BLACK ELEPHANT
VINTNERS & CO
SAUVIGNON BLANC,

TABS
R35 PER 250ML CAN
Bright, crystalline and
with concentrated pure
fruit at the core, this is
zingy and delicious.

The canned wine scene in South Africa is growing. I recently

tasted through 20 of them, and the results were surprisingly
good. Here are my top picks...

BRUCE JACK RED WINE,

CHATEAU DEL REI SPARKLING
DRY, R13,99 PER 250ML CAN
I love cracking open a can of bubbly
– almost as much as popping a
bottle of one! – and this sparkler
is light and refreshing with those
chenin flavours (the grape from
which it was made) of apples
and pears.
R35 PER 250ML CAN
My favourite of the bunch.
Beautiful red fruit with
dried herbs and a distinct
minerality. It’s juicy and
supple on the palate, with
lovely length and fine tannin.

VINETTE ROSÉ, R25 PER 250ML CAN

Summer watermelon and strawberries
lead to a fresh and fruity palate with
a lemony finish.

PERFECT PAIRING
The perfect Father’s Day gift for the epicurean dad is Wine + Food –
The Art of the Perfect Pairing, a new book produced by Libertas Vineyards
& Estates, under which fall the wineries Allesverloren, Alto, Durbanville
Hills, Fleur du Cap, Plaisir de Merle, Pongrácz and Zonnebloem. It was
compiled using wine-tasting principles – with each cultivar introduced in
sections on history and winemaking – and advice on how to use them
in creating successful pairings with food. There are also carefully tested
dishes paired with a number of wines. The publication was a collaborative
effort, with freelance food stylist and writer Vickie de Beer undertaking
the recipes and food pairings, alongside wine writer Fiona McDonald,
who was tasked with the wine pairings and tasting notes. And… expect
gorgeous photography from the oh-so talented Charles Russell. The
book is available from Alto Estate, Durbanville Hills, Nederburg and
Plaisir de Merle at R225 for the soft cover and R380 for the hard cover.

34 JUNE 2020

JARGON UNRAVELLED
phylloxera
Phylloxera is a kind of aphid that
lives on and eats the roots of
grapevines. This has the effect of
gradually cutting off the flow of
nutrients and water to the vine. By
the 1900s, phylloxera had wiped
out over 70% of the vines in France
and spread around the world,
destroying many vineyards and
livelihoods with it. Currently there
is no cure for phylloxera. The only
successful way of controlling it has
been the grafting of phylloxera-
resistant American rootstock, which
Photographs supplied. Prices are correct at the time of print and are subject to change without notice. The availability and/or delivery of the alcohol-based
is considered best practice in the
wine-growing world.
products and prizes featured here may be delayed due to the Government of South Africa’s Covid-19 restrictions at the time of going to print.
win! PROUD PAPA
Win six bottles of the Lourens
Family Wines Howard John
2017 (R260 each), and see
just why Franco’s dad is so
proud. This prize is valued at
R1 560. To enter, email your
full name, physical address,
cellphone and ID numbers with
LOURENS in the subject line to
foodhome@caxton.co.za by
15 June 2020. Only South
African residents who are
18 years or older may enter.
Visit foodandhome.co.za for
the full Ts&Cs.
DRINK UP
Q A
“I was born and raised in Paarl. I live in Onrus with my wife, Lindi, our
baby daughter, Lua, and our Ridgeback, Zia,” shares Franco Lourens,
owner-winemaker of Lourens Family Wines. He is also the assistant
winemaker for Alheit Vineyards. He’s worked harvests at a number of
estates, including Schalk Burger & Sons, Tokara, Jordan, Edgebaston
Wines, Vasse Felix in Australia and Ramey Wine Cellars in the USA.
WHY DID YOU DECIDE TO START LOURENS FAMILY WINES?
I have always wanted to make my own wines, but I was waiting for
the right time and opportunity. In 2016, Chris Alheit phoned me and
asked me to come and help him at Alheit Vineyards. He said to me that
the amount of work at that stage was like a “halwe lam” [half a lamb],
meaning too much for one person but not enough for two. I thought that
was pretty funny coming from an English guy. He then said that if I came
to help him at Alheit Vineyards, he would help me start Lourens Family
Wines. I can’t describe how grateful I am for Chris and everything he has
done, not only for Lourens Family Wines, but also for me as a person.
He will always be my role model and hero.
YOU RECENTLY BECAME A FATHER…
I don’t have the words to describe the feeling of being a father. It was
by far the best moment of my life holding my little Lua for the first time.
I have never been so proud and grateful. My life literally changed in
a few seconds! My purpose in life now is to look after my family and
provide for them. They are the reason I get up in the morning and work
as hard as possible.
WHAT’S THE BACKGROUND TO THE HOWARD JOHN WINE?
My old man paid for all my studies over the years, as well as for all my
winemaking travels. He has always been my biggest supporter. Every
time I wanted to quit winemaking, he was the one who urged me to
keep going. So I vowed if ever I made my own wines, I’d name my first
one after my father, Howard Lourens, to thank him for everything he has
done for me.
AND THE STORY BEHIND THE LINDI CARIEN WHITE BLEND?
The wine is named in honour of my ever-supportive wife, Lindi. I couldn’t
afford an engagement ring, so I decided to make the maiden vintage of
the Lindi Carien white blend to sell in order to pay for it.
WHAT LIFE ADVICE DID YOUR FATHER INSTIL IN YOU?
My father has always said to me: “Live and let live.” That has been with
me forever. It means I must enjoy my life and live it to the fullest but that
I should always respect other people and leave them to live their lives
as they wish.
WHY DO YOU WORK WITH NICHE RED CULTIVARS?
I love their diversity. My favourite is grenache. For me, it is elegant,
and even though it’s seen as a “lighter” red, it is also so complex with
a lot of character. I work with grenache from the Swartland as well as
Piekenierskloof, and it’s always interesting to see the difference in these
two wines, even though I make them in exactly the same way.
FOODANDHOME.CO.ZA JUNE 2020 35
 bitter SWEET
So much more than a breakfast
fruit, grapefruit has a delightful
floral-citrus note when cooked
RECIPES, STYLING AND PHOTOGRAPHS BY
HEIN VAN TONDER

36 JUNE 2020

SMOKY PULLED PORK
BELLY TACOS WITH
GRAPEFRUIT SALSA
Serves 6 EASY 4 hrs + 6 hrs,
to marinate (optional)
WHAT YOU NEED
BELLY PORK
2 tbsp smoked paprika
2 tbsp brown sugar
1 tbsp garlic powder
1 tsp sea salt flakes
1 tsp freshly ground black pepper
1 tbsp olive oil
1kg pork belly, skin removed but
a layer of fat remaining
3 onions, peeled and quartered
4 sprigs fresh thyme
4 sprigs fresh oregano
GRAPEFRUIT SALSA
1 large red grapefruit, peeled
and chopped
1 medium tomato, chopped
6 WITH 1
1 yellow pepper, seeded
and chopped
1 small red onion, peeled
and finely chopped
1 fresh green chilli, seeded
and sliced
juice of 1 lime
1 tbsp olive oil
1 tbsp fresh parsley and
oregano, chopped
1 tsp castor sugar
sea salt flakes and freshly
ground black pepper
SMOKY PULLED PORK BELLY TACOS
WITH GRAPEFRUIT SALSA
1.5 OF
 THERE IS A LOT
MORE JUICE IN A GRAPEFRUIT
THAN MEETS THE EYE
ANONYMOUS

TO SERVE
hard corn taco shells
red cabbage, shredded
avocado, mashed
lime and red grapefruit wedges

HOW TO DO IT
1 Preheat the oven to 200°C.
2 For the pork belly, in a bowl mix
together the paprika, sugar, garlic,
1 tsp sea salt flakes and 1 tsp freshly
ground black pepper. Add the olive
oil to make a paste. Rub the mixture
all over the pork, massaging it into
the meat. If you have time, let the
pork marinate in the refrigerator
for 6 hours.
3 Put the onions into a lidded
casserole dish, add the thyme
and oregano sprigs and place the
pork, fat side up, on top. Roast in
the preheated oven, uncovered,
for 30 minutes. Reduce the oven
temperature to 140°C, place the
lid on the casserole dish and cook WARM ROOIBOS AND
until the meat is very tender (adding GRAPEFRUIT SANGRIA HOW TO DO IT
a little water if it cooks dry), for a Makes 1,6L EASY 30 mins 1 In a medium saucepan, off the heat,
further 3 hours. Let the pork rest combine the boiling water, teabags
for 15 minutes before pulling the WHAT YOU NEED and spices. Allow to steep for about
meat into shreds. Moisten the 750ml (3 cups) boiling water 15 minutes.
shredded meat with some of the 4 Rooibos teabags 2 Remove the teabags and discard.
juices in the casserole dish. 5 cloves Add the grapefruit juice, red wine,
4 For the grapefruit salsa, while 2 star anise + extra, to garnish vermouth and fruit slices.
the meat roasts, combine all the 1 cinnamon stick + extra, to garnish 3 Place the saucepan over medium
salsa ingredients, season to taste 250ml (1 cup) grapefruit juice, heat and bring to a simmer. Lower
and set aside. freshly squeezed the heat and allow to simmer gently
5 Serve the pulled pork in hard 250ml (1 cup) red wine for 10 minutes. Taste and add honey
corn taco shells with shredded red 125ml (½ cup) vermouth as needed. Serve warm, with slices
cabbage, mashed avocado, the 1 grapefruit, halved and sliced of the fruit in the glasses, garnished
grapefruit salsa and lime and red 2 clementines, sliced with extra whole star anise and
grapefruit wedges alongside. honey, to taste cinnamon sticks.
 6 WITH 1

DID YOU KNOW?

Both red and white
grapefruit are high in
vitamin C, which is an
antioxidant that helps to
protect your body from cell
damage and is a powerful
immune booster.

WARM ROOIBOS AND

GRAPEFRUIT SANGRIA
6 WITH 1

SPICED GRAPEFRUIT HOW TO DO IT Test the marmalade a few times

MARMALADE 1 Cut the grapefruit into quarters. Use while simmering by dropping a
your hands to pull back the peel and teaspoonful of marmalade onto
Makes ±1 kg EASY 3 hrs
release the wedge of grapefruit flesh a cold saucer from the freezer. If it
from the peel. Discard the seeds forms a skin within 1 – 2 minutes and
WHAT YOU NEED
and keep 8 quarters of grapefruit is slow to move when you tip the
1kg (4 – 5) grapefruit
peel aside. saucer, the marmalade is ready.
1 tsp salt
2 Roughly chop the grapefruit flesh 6 Pour into warmed, sterilised jars
juice of 1 lemon
and place into a large nonreactive and seal tightly with lids.
1,2L water
saucepan along with all the juice on
4 cloves
4 cardamom pods
the cutting board. WHOLE BAKED RAINBOW
3 Using a sharp knife, slice the TROUT WITH GARLIC AND
2 star anise
retained peel quarters into thin slices DILL BUTTER, LEMONGRASS
1 vanilla pod, halved lengthways
no thicker than a matchstick. Place in AND CRISPY SHALLOTS
800g white sugar
the saucepan.
4 Add the salt, lemon juice, water Serves 6 EASY 40 mins
and spices to the saucepan and bring
to the boil, then lower the heat to a WHAT YOU NEED
gentle simmer for 2 hours. Scoop out 1,5kg sustainably sourced rainbow
the spices and discard. Add the sugar trout, gutted and scaled
to the saucepan and bring to the boil. 50g butter, at room temperature
5 Leave the marmalade on a rolling 2 garlic cloves, peeled and minced
simmer over medium-high heat until 1 tbsp fresh ginger, grated
the mixture has reduced and become 1 tbsp fresh dill, chopped
syrupy or reached 105°C on a sugar sea salt flakes and freshly ground
COOK’S TIP

thermometer, 12 – 15 minutes. black pepper

1 lemongrass stalk, bashed
This makes a “soft”
1 grapefruit, sliced
jam. If you want a
olive oil, to drizzle
firmer consistency,
add 1 tbsp pectin
powder (available
at select health and
baking stores) when
you add the sugar.

SPICED GRAPEFRUIT MARMALADE

40 JUNE 2020

WHOLE BAKED RAINBOW TROUT WITH GARLIC AND
DILL BUTTER, LEMONGRASS AND CRISPY SHALLOTS
30g (½ cup) coconut flakes garlic, ginger, dill and seasoning to
3 tbsp peanut oil taste. Spread the butter into the fish
2 shallots, peeled and thinly sliced cavity. Place the lemongrass stalk
fried sweet potato rounds, to serve inside the fish with the grapefruit
slices – the grapefruit slices will
HOW TO DO IT stick out.
1 Preheat the oven to 200°C. Line 4 Drizzle the fish with olive oil and
a roasting tin with baking paper. sprinkle with more sea salt flakes.
2 Slice diagonal slashes on one side 5 Bake the fish in the preheated oven
of the fish and place cut side up in the until just cooked, 20 – 25 minutes.
roasting tin. 6 While the fish bakes, toast the
3 In a bowl, mix together the butter, coconut flakes in a dry pan over
6 WITH 1
medium-high heat until a golden
colour. Set aside.
7 Add the peanut oil to the pan over
medium-high heat. Add the shallots
and cook, stirring often, until golden
brown and crispy. Using a slotted
spoon, transfer to paper towel to drain
excess oil. Season with sea salt flakes
and set aside.
8 Once the fish is cooked, place on
a serving platter. Garnish with the
toasted coconut and shallots and
serve with fried sweet potato rounds.
GRAPEFRUIT AND SOYA
CHICKEN BAKE
Serves 4 EASY 1 hr
WHAT YOU NEED
canola/sunflower oil, to fry
1 onion, peeled and chopped
3 garlic cloves, peeled and mashed
1 fresh chilli, finely chopped
250g portabellini mushrooms,
cleaned and halved
juice of 2 grapefruit
3 tbsp soya sauce
3cm piece fresh ginger, grated
1 tbsp toasted sesame oil
1 tbsp honey
1 tbsp Sichuan pepper, crushed
4 chicken leg portions, skin-on
egg fried rice, to serve
wilted greens, to serve
HOW TO DO IT
1 Heat the oven to 200°C.
2 Heat a little vegetable oil in
a non-stick pan on medium. Add
the onion, 1 mashed garlic clove and
chilli and cook until soft and starting
to caramelise.
3 Add the mushrooms and cook,
stirring often, for 10 minutes.
4 In a small bowl, combine the
grapefruit juice, soya sauce, ginger,
2 mashed garlic cloves, sesame oil,
honey and Sichuan pepper.
5 Place the mushroom mix in a
baking dish. Place the chicken pieces
among the mushrooms and pour the
sauce over the chicken. Roast in the
preheated oven, basting with the
juices halfway through, until golden
and cooked through, 35 – 40 minutes.
6 Serve the chicken legs with egg
fried rice and wilted greens.
FOODANDHOME.CO.ZA JUNE 2020 41
6 WITH 1

GRAPEFRUIT AND SOYA CHICKEN BAKE

1 OF

42 JUNE 2020

LEMON RICOTTA HOTCAKES HOW TO DO IT
WITH CARAMEL-POACHED 1 For the lemon ricotta hotcakes,
GRAPEFRUIT QUARTERS place the ricotta, milk, egg yolks
and lemon zest in a bowl and mix
Makes 12 EASY 45 mins to combine. Sift the flour, baking
powder and large pinch of salt into
WHAT YOU NEED a separate bowl.
LEMON RICOTTA HOTCAKES 2 Using a stand mixer with a
320g fresh ricotta, drained scrupulously clean and dry bowl
and crumbled and whisk attachment, whip the egg
180ml milk whites to stiff peaks. Add the ricotta
4 eggs, separated mixture to the flour mixture and whisk
zest of 1 lemon until just combined.
150g cake flour 3 Using a large metal spoon, fold
1 tsp baking powder ½ the egg white into the ricotta
large pinch salt mixture. Once well combined, gently
melted butter, to grease fold in the remaining egg white.
sour cream, to serve 4 Lightly grease a large non-stick
pan over medium heat with melted
CARAMEL-POACHED GRAPEFRUIT butter. Add 60ml (¼ cup) hotcake
200g white sugar batter per portion to the pan, cooking
pinch salt 3 hotcakes at a time. Fry until golden
50ml water brown and cooked through, 2 – 3
2 grapefruit, peeled, thickly sliced minutes each side. Transfer the
and each slice quartered hotcakes to a plate and keep warm.
6 WITH 1
Repeat with the remaining batter.
5 For the caramel-poached grapefruit,
place the sugar and pinch of salt in a
heavy-based saucepan over medium-
high heat. Add the water to the pan
and swirl it into the sugar. Continue
swirling until the sugar melts. Bring
to the boil, then reduce the heat to a
fast simmer and cook, without stirring,
until the caramel turns a golden
colour, 8 – 10 minutes. Keep a close
eye and as soon as the syrup turns
to amber-coloured caramel, remove
immediately from heat and place the
base of the saucepan in a shallow
bowl of cold water to stop the caramel
from cooking further.
6 Spoon the grapefruit pieces into the
caramel, turning to make sure they are
completely covered in caramel – be
careful as it may spatter.
7 Allow the grapefruit to poach for a
few minutes in the hot caramel. Serve
over the warm hotcakes with the sour
cream alongside.
LEMON RICOTTA HOTCAKES
WITH CARAMEL-POACHED
GRAPEFRUIT QUARTERS
FOODANDHOME.CO.ZA JUNE 2020 43
 COMPETITION

RIVER DEEP, MOUNTAIN HIGH

One lucky reader and a partner stand the chance to win a two-night
stay at Karongwe River Lodge near Tzaneen, worth R28 000!

K
arongwe River Lodge
is perched on the TO ENTER
Drakensberg escarpment SMS KARONGWE
and the Kuvenyami River followed by your name,
in the Karongwe Private email address, ID number
Game Reserve near and postal address to
Tzaneen, with close 48405. Each SMS costs
access to the world- R1,50. Free SMSs do
famous Kruger National Park. not apply. Competition
closes on 30 June 2020.
This intimate venue forms part of the
prestigious Karongwe Portfolio, which prides
itself on going the extra mile to ensure
your stay is a memorable one. Part of the
blissful experience at Karongwe is superb
Pan African cuisine served under the stars
or in the beautifully appointed dining room,
accompanied by an extensive selection
of top local and imported beers, wine,
spirits and soft drinks. Private dining can
be arranged on request.
Featuring 11 air-conditioned suites with free
coffee and tea-making facilities, Karongwe is
situated in a low-malaria area, but there are
nonetheless malaria nets in each room, as
well as bath and shower facilities.
Coffee, tea and hot chocolate
are offered with rusks before
morning game drives, with hearty
THE PRIZE
A two-night stay for two
breakfasts served thereafter; and
people sharing at Karongwe
you can spend your afternoons
River Lodge, including:
relaxing by the pool or observing
�������������������
elephant and grazing antelope
and dinner each day
from your private deck, before
���������������������
being whisked away on your
afternoon game drives daily,
late afternoon game drive.
with one complimentary
A gourmet dinner will be
drink on each
waiting when you return!
Photographs supplied

KARONGWE RIVER LODGE,

KARONGWE PRIVATE GAME
RESERVE, R36 TOWARDS TZANEEN,
LIMPOPO PROVINCE; 011-817-5560;
KARONGWEPORTFOLIO.COM

TERMS AND CONDITIONS

The stay at Karongwe River Lodge is subject to availability and valid for 12 months from the date of being notified as the
winner, excluding peak holiday periods. Dietary requirements must be communicated to the lodge in advance. Beverages not
mentioned in the prize details are for the winner’s own account and must be purchased on site. The prize excludes transport
to and from Karongwe River Lodge and any additional costs. The prize is not transferable and may not be exchanged for cash.
Visit foodandhome.co.za for the full Terms and Conditions.
 A
COCND A
7 DAYS KTAI
L

7 dishes
Your one stop, one-shop dinner inspiration! Each month,
we’ll lighten your load with a menu for a week in one basket
RECIPES AND STYLING BY CHRISTINE CAPENDALE PHOTOGRAPHS BY HEIN VAN TONDER

BONUS
WEEKEND RECIPE!
VEGAN CHILLI
CON VEGGIE

SCHOOL-NIGHT DINNERS IT’S THE WEEKEND, BABY!

1 Biltong soup with Gruyère
and leek crostini
2 Citrus sweet and sour
crispy smoked pork
3 Mushroom broth ramen
with shredded chicken
4 Smoked fish and dill pie
with potato crust
5 Chilli con veggie with
toasted pitas and guacamole
6 Whole roast sirloin with
green peppercorn sauce
7 Whisky hot chocolate shots
8 Tomato and leek risotto with
garlic, chilli and herb pangritata
9 Malva pudding with
Amarula butterscotch sauce
THE WEEK AHEAD

BILTONG SOUP
2 leeks and garlic. Sauté
for a few minutes, then
add the nutmeg, barbeque
spice and the flour. Lower
the heat. Cook, stirring
constantly, for 2 minutes.
3 Add the jug of liquid and
stir until it starts to thicken
slightly. Add the cheese and
the biltong and bring to a
simmer. Taste and adjust
the seasoning.
4 For the crostini, preheat
the oven to 200°C. In a
bowl, combine the butter,
50g (½ cup) cooked leek,
cheese and garlic and herb
seasoning. Pile on top of
150g moist biltong, finely
the toasted ciabatta slices.
sliced/shaved + extra,
BILTONG SOUP WITH Bake in the preheated oven
to serve
GRUYÈRE AND until the cheese has melted,
salt and freshly ground
LEEK CROSTINI about 10 minutes.
black pepper
5 Serve the soup garnished
Make sure you use very
with extra biltong and the
finely sliced or thinly GRUYÈRE AND
crostini alongside.
shaved biltong LEEK CROSTINI
Serves 4 EASY 30 mins 60g soft butter
CITRUS SWEET
50g (½ cup) washed and
WHAT YOU NEED sliced leek, sautéed
AND SOUR CRISPY
BILTONG SOUP in butter SMOKED PORK
500ml (2 cups) organic 100g Gruyère cheese, You can use normal pork
beef stock finely grated fillet, but the flavour of
250ml (1 cup) milk 1 tsp garlic and herb the smoked pork fillet
125ml (½ cup) fresh cream seasoning is a delicious surprise
60g butter 8 slices ciabatta, when you bite into it
2 leeks, washed well lightly toasted Serves 4 EASY 40 mins
and sliced
2 garlic cloves, peeled HOW TO DO IT WHAT YOU NEED
and crushed 1 For the soup, in a large jug 85g (½ cup) seasoned
pinch nutmeg mix together the stock, milk cake flour
1 tsp barbecue spice and cream. Set aside. 2 eggs, beaten with
40g cake flour 2 Melt the butter in a large, 2 tbsp water
100g Gruyère/strong heavy-based saucepan on 85g (1 cup) panko
Cheddar cheese, grated medium heat and add the breadcrumbs
300g smoked pork fillet,
cut into bite-size pieces
2 tbsp sunflower oil +
extra, to fry
1 onion, peeled and cut
into wedges
2 garlic cloves, peeled
and crushed
1 tsp fresh ginger, peeled
CITRUS SWEET and grated
AND SOUR CRISPY ½ small pineapple
SMOKED PORK
(about 150g), skinned and
cut into bite-size pieces
55g brown
sugar/honey
200ml orange juice,
freshly squeezed
finely grated zest
of 1 lemon/lime
80ml (⅓ cup) rice vinegar
60ml (¼ cup) soya sauce
salt and freshly ground
black pepper
4 tsp cornflour, mixed
with 50ml water
TO SERVE
1 tsp fresh seeded and
chopped chilli (or to taste)
microherbs
lime wedges
cooked noodles/rice
HOW TO DO IT
1 Place the seasoned flour,
beaten eggs and panko
breadcrumbs into three
separate shallow bowls. Dip
the pieces of pork first in the
seasoned flour, then in the
egg and lastly in the panko
breadcrumbs, pressing
down to make sure the meat
is well coated. Set aside.
2 Heat 1 tbsp sunflower oil in
a saucepan on medium heat
and add the onion, garlic
and ginger. Cook, stirring
occasionally, until it starts
to brown. Remove from the
saucepan and set aside.
3 Add another 1 tbsp
sunflower oil to the saucepan
and add the pineapple and
½ of the brown sugar/honey.
Fry the pineapple, stirring
occasionally, until it starts
to caramelise.
4 Return the onion to the
saucepan and add the rest
of the brown sugar/honey,
orange juice, lemon/lime
zest, rice vinegar and soya
sauce. Season and simmer
on low heat for 5 minutes.
Add the cornflour paste and
cook, stirring constantly,
until the sauce starts to
thicken. Taste and adjust
the seasoning.
5 Heat enough sunflower oil
in a frying pan on medium

46 JUNE 2020

heat to cover the base of
the pan. Fry the crumbed
pork pieces on both sides
until golden brown, crispy
and cooked. Place on paper
towel to absorb excess oil.
6 Serve the pork with the
sweet and sour sauce, the
chopped chilli, microherbs,
lime wedges and cooked
noodles/rice.
MUSHROOM BROTH
RAMEN WITH
SHREDDED CHICKEN
Serves 4 EASY 30 mins
WHAT YOU NEED
4 large eggs
400g cooked chicken
breast fillets
200g mangetout,
sliced diagonally
200g baby corn,
sliced diagonally
300g cooked ramen/
egg noodles
30g (⅓ cup) chopped
spring onions
1 tbsp sesame seeds,
toasted
20g fresh coriander
BROTH
1 tbsp sesame/
sunflower oil
250g shiitake mushrooms/
other mushrooms, sliced
2 garlic cloves, peeled
and crushed
2cm piece fresh ginger,
peeled, thinly sliced
and chopped
1 small fresh chilli, seeded
and chopped (or to taste)
1,25L good-quality
chicken stock
2 tbsp soya sauce + extra,
if needed
2 tbsp oyster sauce +
extra, if needed
1 tbsp Worcestershire
sauce + extra, if needed
1 tbsp brown sugar + extra,
if needed
HOW TO DO IT
1 Fill a small saucepan with
water and bring to the boil
on medium heat. Add the
eggs and boil for exactly
6 minutes. Remove from
heat. Run cold water over
the eggs until you can
handle them, then peel
carefully. Set aside.
2 For the broth, heat the
sesame/sunflower oil in a
saucepan on medium heat
and cook the mushrooms
until starting to brown.
Add the garlic, ginger
and chilli to taste and
cook for 1 minute with
the mushrooms.
3 Add the stock, soya
sauce, oyster sauce,
Worcestershire sauce and
sugar. Bring to the boil for
2 minutes. Taste and adjust
the flavours to get the
perfect balance of sweet,
salty and spicy.
4 Shred the chicken with
2 forks and add to the broth
to warm through. Add the
mangetout and the corn,
and bring back to the boil.
Remove from heat.
5 To serve, divide the
cooked ramen/egg
noodles among 4 large
serving bowls. Ladle the
broth over and top with
the spring onions, sesame
seeds and coriander. Cut
the soft-boiled eggs in
half and add to the bowls.
Serve immediately.
SMOKED FISH
AND DILL PIE WITH
POTATO CRUST
Serves 4 EASY 1 hr
WHAT YOU NEED
POTATO CRUST
750g mashing potatoes,
peeled and cubed
125ml (½ cup) fresh cream
25g butter
salt and freshly ground
black pepper
FILLING
400ml milk
MUSHROOM BROTH RAMEN
WITH SHREDDED CHICKEN
400g smoked haddock
1 tbsp olive oil
2 shallots, thinly sliced
50g butter
40g cake flour
150g hot-smoked salmon/
trout, flaked
1 tbsp chopped fresh dill
30g Parmesan/Grana
Padano cheese, grated
2 OF
HOW TO DO IT
1 For the potato crust, in and cook until the sauce
a pot of boiling, salted has thickened.
water on high heat, boil the 6 Add the cooked haddock
potato cubes until tender. and the hot-smoked salmon/
trout to the sauce. Add
Drain and add the cream,
25g butter and season well. the dill and taste to adjust
the seasoning.
Mash with a potato masher
7 Spoon the filling among 4
until smooth. Spoon into
individual pie dishes. Pipe
a piping bag fitted with a
over the mashed potato
1cm plain nozzle and keep
to cover. Sprinkle with the
aside until needed.
grated Parmesan/Grana
2 Preheat the oven
Padano cheese and bake
to 200°C.
in the preheated oven until
3 For the filling, heat the
hot and bubbly, about
milk in a saucepan on
25 minutes.
medium. Lower the heat,
add the haddock and
simmer on low until the fish
is cooked, about 5 minutes.
Remove from heat and
allow the fish to cool in
the milk.
4 Remove the haddock
from the milk and flake.
Pour the milk through a
sieve and keep aside to
make the sauce.
5 In a non-stick saucepan
over medium-high heat,
pour the olive oil and add
the shallot. Cook for a few
minutes until soft. Add the
50g butter and allow to
melt. Sprinkle in the flour,
stirring constantly. Remove
from heat, add the strained SMOKED FISH
milk and mix together well. AND DILL PIE WITH
POTATO CRUST
Return the saucepan to the
heat, stirring constantly,
FOODANDHOME.CO.ZA JUNE 2020 47
THE WEEK AHEAD

1 x 400g tin chopped

tomatoes
300ml vegetable stock
75g (½ cup) peeled and
diced carrot

3.5 OF
1 x 400g tin red kidney
CHILLI CON VEGGIE WITH TOASTED beans, drained and rinsed
PITAS AND GUACAMOLE 1 x 400g tin black beans,
drained and rinsed
1 x 400g tin brown lentils,
drained and rinsed
2 tbsp chopped
fresh oregano
salt and freshly ground
black pepper

GUACAMOLE
2 avocados, peeled, pitted
and mashed
1 tbsp lemon juice
½ red onion, peeled and
finely chopped
salt and freshly ground
CHILLI CON VEGGIE black pepper
WITH TOASTED PITAS
AND GUACAMOLE TO SERVE
Serves 4 EASY 30 mins 4 pitas/12 small
pitas, toasted
WHAT YOU NEED fresh coriander
CHILLI CON VEGGIE lime wedges
2 tbsp olive oil
2 onions, peeled HOW TO DO IT
and chopped 1 For the chilli con veggie,
2 garlic cloves, peeled heat the olive oil in a large
and crushed saucepan on medium
1 fresh red chilli, seeded heat. Add the onion, garlic
and chopped (or to taste) and chilli. Sauté for a few
1 red pepper, cut into minutes, then add the red
thin strips pepper and the spices.
½ tsp ground cumin Cook, stirring, for 1 minute.
1 tsp paprika 2 Add the tomato purée,
½ tsp ground cinnamon chopped tomatoes and
60g (¼ cup) tomato purée the stock. Bring to the
boil, then add the carrots,
beans, lentils and oregano.
Allow to simmer for about
15 minutes. Taste and
adjust the seasoning.
3 For the guacamole,
combine the ingredients in
a bowl. Season to taste.
4 Serve the chilli con
veggie with the toasted pita
breads, guacamole, fresh
coriander and lime wedges.

48 JUNE 2020
 THE WEEK AHEAD

WHOLE ROAST
SIRLOIN WITH GREEN
PEPPERCORN SAUCE
Serves 4 EASY 1 hr 15 mins

WHAT YOU NEED

1,5kg sirloin roast, at room
temperature
salt and coarsely ground
black pepper
2 tbsp olive oil
GREEN PEPPERCORN
SAUCE
55g butter
1 small garlic clove, peeled
and add the garlic. Cook for
1 minute. Add the flour and
cook for 1 minute, stirring
constantly. Remove from
heat. Add the 150ml milk/
pan juices and the cream
and mix well. Return to
the heat and cook, stirring
constantly, until the sauce WHOLE ROAST SIRLOIN WITH
thickens and starts to boil. GREEN PEPPERCORN SAUCE

and crushed Add the mustard and green

2 tbsp cake flour
150ml milk and/or
pan juices
150ml fresh cream
2 tbsp Dijon mustard
2 tbsp green peppercorns
peppercorns. Taste and
adjust the seasoning. Serve
the sauce spooned over
and alongside the carved
roast with vegetables of
your choice.

vegetables of your choice,

to serve

HOW TO DO IT
1 Preheat the oven to
200°C. Season the meat
generously and drizzle
with the olive oil. Place in
a roasting dish and roast
in the preheated oven for
45 minutes for rare or until
cooked to your liking. Drain
off the pan juices from the
roast sirloin and set aside.
Leave the sirloin to rest
for at least 15 minutes
before carving.
2 For the green peppercorn
sauce, melt the butter in a
small saucepan on low heat

FOODANDHOME.CO.ZA JUNE 2020 49

THE WEEK AHEAD

To avoid wastage,
the following fresh
ingredients are used in
more than one recipe
in your weekly menu –
for ease of reference,
please see the numbered
recipes on the opening
page of this feature
(page 45):

CHILLI
2, 3 & 5
CORIANDER
WHISKY HOT CHOCOLATE SHOTS 3&5
CREAM
1, 4, 6, 7 & 9
EGGS
3&9
GARLIC CLOVES
1, 2, 3, 5, 6 & 8
GINGER
2&3
LEEKS
1&8
LEMON
2, 5 & 8
WHISKY HOT MILK
CHOCOLATE SHOTS 1, 4, 6 & 9
Serves 4 EASY 10 mins

WHAT YOU NEED

160g dark chocolate
150ml fresh cream + extra,
whipped to serve
80ml (⅓ cup) whisky
chocolate truffles, to serve

HOW TO DO IT
1 Place the dark chocolate
and cream in a small
saucepan over low heat
and stir until melted
and combined.
2 Remove from heat and
stir in the whisky.
3 Pour into 4 shot glasses
and serve topped with
the whipped cream and
with the chocolate
truffles alongside.

50 JUNE 2020
 THE WEEK AHEAD

TOMATO AND LEEK

RISOTTO WITH
GARLIC, CHILLI AND
HERB PANGRITATA
Serves 4 EASY 40 mins

WHAT YOU NEED

RISOTTO
250g baby Rosa tomatoes,
on the vine
40ml olive oil
salt and freshly ground
black pepper
2 leeks, washed well and
thinly sliced
2 garlic cloves, peeled
and crushed
320g arborio rice
1,25L vegetable/
mushroom stock
125ml (½ cup) white wine
2 tbsp tomato paste
60g (½ cup) fresh
chopped tomato
2 tbsp brewer’s yeast
4 tbsp basil pesto, to serve
fresh basil leaves, to serve

3.5 OF
PANGRITATA
4 tsp olive oil
1 garlic clove, peeled and
finely chopped
4 slices stale ciabatta,
coarsely crumbed
pinch chilli flakes TOMATO AND LEEK RISOTTO WITH
GARLIC, CHILLI AND HERB PANGRITATA
2 tbsp chopped fresh flat-
leaf parsley
zest of 1 lemon

HOW TO DO IT
1 For the risotto, preheat
the oven to 180°C. Place
the baby Rosa tomatoes
in a roasting tray, drizzle
with 20ml of the 40ml olive
oil and season well. Roast
in the preheated oven for
about 10 minutes. Remove
from oven and set aside.
2 In a non-stick pan over
medium heat, sauté the
leeks in the remaining 20ml
olive oil. Add the 2 crushed
garlic cloves and rice and
cook, stirring constantly,
for a few minutes. Turn
the heat to low as risotto
should cook slowly.
3 In a large jug, mix
together the stock, wine,
tomato paste and chopped
tomato. Add 150ml at a time
to the rice, stirring often,
and cooking until the liquid
has been absorbed before
adding more. Make sure the
rice is always just covered
with liquid. Repeat until all
the liquid is used and the
rice is cooked, about
20 minutes. Stir in the
brewer’s yeast. Taste and
adjust the seasoning.
Remove from heat and
cover with aluminium
foil for a few minutes.
4 For the pangritata,
heat the 4 tsp olive oil in
a pan over medium-low
heat and gently fry the
1 chopped garlic clove and
breadcrumbs until golden
brown and crisp. Remove 5 Serve the risotto topped
from heat and add the with the roast tomatoes,
chilli, parsley and lemon dollops of basil pesto and
zest. Season to taste with a few fresh basil leaves,
salt and freshly ground with the pangritata on the
black pepper. side for sprinkling.

FOODANDHOME.CO.ZA JUNE 2020 51

THE WEEK AHEAD

MALVA PUDDING WITH AMARULA

BUTTERSCOTCH SAUCE

ONLINE BONUS!
FOR MORE
WEEKLY
MENUS, VISIT
FOODANDHOME.CO.ZA

MALVA PUDDING 250ml (1 cup) milk Beat in the eggs. Add the depending on the size
WITH AMARULA apricot jam and vinegar and shape of your bowls.
BUTTERSCOTCH BUTTERSCOTCH SAUCE and mix well. Dissolve the Remove from oven and
SAUCE 60g butter bicarbonate of soda in the cool for 5 minutes.
150g castor sugar milk and add to the egg and 4 For the butterscotch
Serves 8 EASY 45 mins
2 tsp vanilla extract butter mixture together with sauce, combine the
250ml (1 cup) water the dry ingredients. Mix to 60g butter with the
WHAT YOU NEED
150ml fresh cream form a batter. remaining sauce
MALVA
340g cake flour 150ml Amarula 3 Pour into a greased ingredients in a small
pinch salt baking dish or 8 individual saucepan and bring to the
1 tsp baking powder HOW TO DO IT ones and bake in the boil over high heat. Boil
100g butter, at room 1 For the malva, preheat the preheated oven for for 3 minutes. Remove
temperature + extra, oven to 180°C. Into a bowl, 30 minutes for 1 large from heat and set aside
to grease sift together the flour, salt pudding. Reduce the oven until needed.
150g castor sugar and baking powder. temperature if it becomes 5 If you made 1 large malva,
2 eggs 2 In a stand mixer with the too dark. If you make cut it into 8 portions. Serve
75g apricot jam whisk attachment, cream individual malva puddings, the warm malva with the
1 tbsp white vinegar the 100g butter and castor the baking time will be Amarula butterscotch sauce
1 tsp bicarbonate of soda sugar until light and fluffy. shorter, 20 – 25 minutes, alongside to pour over.

52 JUNE 2020
 CAXTON C
axton & CTP Publishers and Printers and its
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OFFERS agencies an opportunity like no other.

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PROMOTION

flavour
burst

FH8941/06/20 Recipes and styling by Nomvuselelo Mncube. Photographs by Dylan Swart and supplied
CHARGRILLED SWEET Give down-to-earth dishes like this sweet
POTATO SALAD
WITH HUMMUS AND potato salad and risotto an extra-tasty
SMOKED SNOEK
kick with the help of Clover Butro

CHARGRILLED SWEET
POTATO SALAD
WITH HUMMUS AND
SMOKED SNOEK
Serves 4 – 6 EASY 30 mins
WHAT YOU NEED
750g sweet potatoes
2 tbsp Clover Butro Oil
180g hummus
200g smoked snoek,
deboned and flaked
1 red onion, peeled and
thinly sliced
2 tbsp caperberries
40g watercress
HOW TO DO IT
1 For the chargrilled sweet
potatoes, scrub the potatoes
under running water, then
slice into 0,5cm-thick
rounds. In a saucepan
on high heat, parboil the
potatoes in salted water for
about 10 minutes. Drain and
leave in the strainer to get
rid of any excess water. Heat
a griddle pan over high heat.
Drizzle the sweet potato
rounds with Clover Butro Oil
and chargrill until cooked
through and char marks
appear, about 2 minutes
each side.
2 Arrange the potato slices
on a plate. Add the hummus,
smoked snoek, red onion
and caperberries, then
top with the watercress.
Serve immediately.
RISOTTO WITH GREEN
PEAS AND SUN-DRIED
TOMATOES
Serves 4 EASY 30 mins
WHAT YOU NEED
3 tbsp Clover Butro
Butter Spread
1 large onion, peeled
and finely diced
2 garlic cloves, peeled
and crushed
450g arborio rice
1,5L chicken stock
100g Parmesan/Grana
Padano, finely grated +
extra, to sprinkle
240g sun-dried
tomatoes, drained
130g (1 cup) frozen
peas, defrosted
HOW TO DO IT
1 In a saucepan placed
over medium heat, melt the
Clover Butro spread. Add the
onion and garlic, and sauté,
stirring occasionally, until
softened, 4 – 5 minutes. Add
the rice and cook, stirring,
1 – 2 minutes. Add the stock,
1 cup at a time, adding more
once absorbed, and cook,
stirring, until the rice is al
dente, about 20 minutes.
2 Remove from heat and
stir through the Parmesan/
Grana Padano, sun-dried
tomatoes and peas. Top
with the extra cheese.
Clover Butro Oil, a rich
mixture of sunflower oil
and butter, is perfect
for cooking, frying and
baking – it lends any dish
a mouth-watering,
buttery flavour.
Clover Butro Spread
contains sunflower
oil to give a rich,
butter taste and
makes it easier
to spread.

RISOTTO WITH
GREEN PEAS
AND SUN-DRIED
TOMATOES
 e, renew, upda
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BUDGET MEALS
DELICIOUS
Each month, we whip up a few cost effective midweek family suppers for
days when you need fuss-free meals that will still impress you’re welcome!
RECIPES AND STYLING BY NOMVUSELELO MNCUBE PHOTOGRAPHS BY HEMA PATEL
RED PEPPER AND
CHICKPEA CURRY
curry paste, red pepper, chickpeas,
baby spinach
Serves 4 EASY 30 mins
FETA CHEESE AND
ONION QUICHE
store-bought shortcrust pastry,
bacon, eggs, feta cheese
Serves 4 EASY 1 hr 40 mins
Preheat the oven to 230˚C. Grease
the bottom and sides of a 20cm
springform tart tin or quiche dish. Press
400g store-bought shortcrust pastry
into the base and sides, trimming off
58 JUNE 2020
SIMPLE
Heat a large pot on medium-high with
3 tbsp olive oil. Fry 1 peeled and
roughly diced onion until soft, about
5 minutes. Stir in 2 tbsp curry paste,
fry for 1 minute. Stir in 4 seeded and
roughly chopped red peppers, along
with 750ml (3 cups) vegetable/chicken
the overhanging pastry. Place in the
freezer for 15 minutes. Blind-bake in
the preheated oven using dry beans/
uncooked rice for 15 minutes. Remove
from oven and discard the beans/rice.
Return the pastry case to the oven and
bake for a further 5 minutes. Set aside.
In a baking tray, place 3 peeled onions
cut into wedges. Drizzle with olive oil
and Balsamic vinegar. Season to taste.
Add 200g chopped streaky bacon,
stock. Cover with a lid and cook until
peppers are tender, 5 – 10 minutes.
Add 2 x 400g tins drained and rinsed
chickpeas and 200g baby spinach.
Cook until the spinach is wilted, about
1 minute. Adjust the seasoning to taste.
Divide among 4 bowls and serve.
then roast in the preheated oven until
the onion is charred and the bacon
is cooked, 15 – 20 minutes. Reduce
the oven temperature to 200˚C. In
a large jug, beat 3 large eggs with
80ml (⅓ cup) milk. Arrange the baked
onions in the reserved pastry case. Top
with the bacon and 200g crumbled
feta. Gently pour over the egg mixture.
Bake until the custard is set and golden
brown, 40 – 45 minutes.
 GET IT ONLINE

DIGI
COMPILED BY IMKA WEBB
know?
I LOVE THE SCENTS OF WINTER! FOR ME, IT’S ALL ABOUT
THE FEELING YOU GET WHEN YOU SMELL PUMPKIN SPICE,
CINNAMON, NUTMEG, GINGERBREAD AND SPRUCE
TAYLOR SWIFT

W
e’re heating
things up We have dreams about these
this winter indulgent dark hot chocolate
with our with melt-in-the-mouth ginger
collection and oat s’mores. It’s the
of comfort perfect snack combination

THIS FABULOUS RECIPE ON OUR WEBSITE

food when you’re enjoying family
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think delicious bowls of soup with slices movie or board game. Snuggle
of freshly baked bread! We’ll also be up and drink up!
dishing up our favourite stews, pastas,
broths and curries to make sure you’re
fabulously full on food-hugs this June.
And visit foodandhome.co.za for
you loved...

soothing hot chocolate recipes or

rousing warm cocktails when in need
of a hot drink or two.

It’s Dad’s favourite day of the year too.

This Father’s Day, share the love with a
INDULGENT DARK
YOU’VE
spread fit for a king. We have everything
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FOODANDHOMEMAG ENTERTAININGMAGAZINESA FOODANDHOMESA
INTEREST FEATURE
ON THE
pulse
A
ll pulses are
legumes but
not all legumes
are pulses.
Pulses are
harvested from
their pods as
mature, dry
seeds, not when immature, as in the
case of fresh legumes like green
peas and string- and runner beans.
Pulses are also low in fat, yet rich in
fibre and protein, unlike soya beans
and peanuts, which are high-fat
legumes (yes, peanuts are legumes).
Dietary guidelines recommend eating
pulses together with other foods in
order to boost the body’s absorption of
their nutritional benefits. As stated by
the Food and Agriculture Organization
of the United Nations (FAO): “… eating
pulses with cereals creates a complete
protein, containing amino acids that the
body cannot produce itself. Complete
proteins are essential for healthy
diets, and this is why pulse-cereal
combinations like beans and rice are
popular in many countries. Similarly,
eating pulses with vitamin C-rich
foods increases the body’s ability to
absorb iron.”
The International Journal of Molecular
Sciences’ report, Polyphenol-Rich Dry
Common Beans (Phaseolus vulgaris L.)
and Their Health Benefits, concurs,
adding that: “Similar to other food
legumes, common beans contain a
greater amount of essential amino
acids, including lysine, which is
deficient in most cereals.” The report
also identifies phenolic acids (health-
60 JUNE 2020
With plant-based meals on the
rise and winter in full swing,
it’s the perfect time to stock up
your pantry with pulses. Here,
we feed your mind to inspire
you to feed your body with
these affordable, satisfying and
nutrition-packed little marvels
BY ANDREA PAFITIS-HILL
boosting chemicals found in plants) as ADZUKI BEANS
another notable component of beans, While it comes in other colours, the
including the antioxidant and fighter of most common adzuki (or azuki) bean is
disease-causing free radicals, ferulic red and is also known as the red mung
acid: “Raw and cooked beans contain bean. Of Asian origin, sweet and nutty-
phenolic acids… Among them, ferulic flavoured adzuki beans are popular in
acid is the predominant phenolic acid Asian desserts – combined with sugar,
on the dry common beans. Studies adzuki beans are made into jams, jellies
have demonstrated that cooking of or mashed into a paste, which is used
common beans at high temperatures as a filling for sesame balls, rice cakes,
does not change the content of dumplings and more. This paste is
phenolic acids… These phenolic called anko in Japan.
compounds are generally varied, based The soft texture of adzuki beans
on the seed coat colour pattern and also makes them well suited to serving
types of the cultivar of the beans.” with rice, adding to soups, Buddha
Another nutritional box ticked by
pulses is that of complex carbohydrates.
These carbs are loaded with more
nutrients and fibre than simple carbs
(like sugar and fruit) and therefore take
the body longer to digest. This helps
to keep one feeling fuller for longer
and also means blood sugar levels are
not raised as much in the body as they
are when consuming simple carbs.
The virtues of pulses (and all
legumes) start well before harvesting
and consumption, however: they are
one of the few plant species with
nitrogen-fixing abilities. This means
they can pull nitrogen gas from the air
and channel it into the soil through their
roots in the form of ammonia. This aids
plant growth and soil regeneration,
and can reduce the farmer’s (and
veggie gardener’s) need to add
nitrogen-containing fertilisers.
Now that we’ve got to the
root of the matter, it’s time
to unearth some interesting
and inspiring facts about
different pulses…
ADZUKI BEANS
bowls and warm salads, and even
whizzing into guacamole. Says celebrity
American medical doctor and
advocate of holistic wellness,
Dr Andrew Weil: “Adzuki beans, along
with lentils and chickpeas, are a
staple of the macrobiotic diet, which
calls for the consumption of plenty
of fibrous, protein-packed legumes.
Macrobiotics considers adzukis to
be the most ‘yang’, or warming, of all
beans, and consequently, good for
imparting strength… Like many other
beans, adzukis are a good source
of magnesium, potassium, iron, zinc,
copper, manganese and B vitamins.
Also of note is the adzuki’s status as
the ‘weight loss bean’, since they are
so low in calories and fat, yet high in
nutrition.” Available locally in dry form,
adzuki beans contain less than 1g of fat
and 19,9g protein per 100g when dry.
BAMBARA GROUNDNUTS
Part of West Africa’s Mandé ethnic
group, the Bambara tribe – and
namesake of Bambara groundnuts –
is native to Burkina Faso, Guinea,
Mali and Senegal.
Contrary to what their name
suggests, Bambara groundnuts are in
fact legumes and they have recently
enjoyed a ramp-up on global food
trend indexes thanks to the World Wide
Fund for Nature (WWF) and Knorr’s
Future 50 Foods initiative launched
last year. This campaign, which drives
agricultural and dietary diversity, lists
Bambara groundnuts as one of 50
crops that can assist the resilience of
the world’s food system. The Future 50
Foods report led by Dorothy Shaver, an
American registered dietician and the
Global Knorr Sustainability Lead, says of
Bambara groundnuts: “They boast
an impressive nutrient profile…
with their unique combination of
carbohydrates, protein, fibre, and many
vitamins and minerals… Compared
with other legumes, they have a high
amount of the essential amino acid
methionine. The Bambara groundnut
is considered ‘complete food’ because
of the balance of micronutrients
accompanied by the amino acid and
fatty acid content”.
Encased in a hard pod which is
often boiled to make it easier to open,
BAMBARA GROUNDNUTS
Bambara groundnuts are enjoyed in shelling isn’t necessary – is to blitz them
a range of ways throughout Africa – into soups and dips.
boiled, seasoned and roasted, added Notable nutritional benefits of broad
to stews and, interestingly, puréed as beans include high levels of copper and
a base for soups. manganese, which may help bone
strength; magnesium and potassium,
BROAD BEANS which are thought to relieve high
The undulating knobbles of broad blood pressure; folate, which is highly
bean pods are rustic charm at its best. valued in pregnancy; and levodopa (aka
Broad beans (also known as fava/faba L-dopa), a compound converted by your
beans) are often planted as cover crops body to dopamine – while dopamine is
– that is, they’re grown mainly for the often referred to as a “happy hormone”,
purposes of covering and protecting it is actually a neurotransmitter.
soil from erosion and pests, and to
enhance soil fertility and
quality, rather than what
the crops yield.
Speaking of which, BROAD BEANS
broad beans are one of
the legume family’s more
patience-testing members, with the
shelling required to reveal the milky
green nuggets within. What’s more,
to get to the true essence of broad
beans’ flavour, a second shelling can
be done as follows: after shelling the
beans from their outer pods, blanch
in boiling water for a few minutes,
then once cool enough to handle,
make a small slit with a sharp knife at
one end of the beans’ pale casings
and pop out the little gems inside.
Along with their creamy texture
and grassy, buttery taste, versatility is
another reward broad beans offer the
patient cook: add them to breakfast
dishes like poached eggs or Middle
Eastern shakshuka, hummus and
falafels, sauté them with pancetta/
bacon bits and onions, or sprinkle
them into salads. Other ways to use
broad beans – where the second
 LENTILS
CHICKPEAS
These pale ochre orbs are loved the
world over for many more reasons than
hummus! A high-yielding crop which
has been grown for centuries in Africa,
India and the Middle East, chickpeas
are now produced in many other
global regions.
In some countries, chickpeas are
often used as a caffeine-free coffee
substitute or even mixed in with coffee
to bulk up quantities for the mass
market when there are low coffee
supplies and/or high prices on the
global market – Cuba is one such
nation where café con chicharo (coffee
with chickpeas) can be found.
To make chickpea coffee, dry and
uncooked chickpeas are roasted in the
oven at 150°C until dark brown. For a
CHICKPEAS little heart-warming spice, cinnamon
quills can be roasted together with the
COWPEAS
62 JUNE 2020
chickpeas. Once roasted, place the
chickpeas (and cinnamon, if using) in
a coffee grinder and use in the same
quantities as you would regular coffee.
Those in the know say it’s preferable
to use a percolator (instead of a pour-
over/drip coffee maker) for chickpea
coffee. Or simply boil and strain.
If you’d rather eat roasted chickpeas
than drink them, the good news is
roasted chickpea snacks are trending!
Visit foodandhome.co.za for a simple
and tasty recipe.
COWPEAS
While black-eyed peas are the best-
known variety of cowpeas, there is a
wide array of other types and colours.
Those mostly farmed locally include
Bechuana White, Dr Saunders, Glenda,
Pietersburg Blue, Malawi Brown,
Chinese Snake Bean and Texas Cream.
Easy to grow, cowpeas have either
trailing or climbing vines based on the
variety. Like broad beans, they’re often
planted as cover crops. They’re also
grown as hay crops, which are used for
animal feed.
Human consumption of cowpeas
carries a south-south commonality
across the globe: southern Europe,
the deep south of the USA, South
America, South Asia and Africa are
the regions where it is a staple food,
enjoyed in many different ways.
What’s also notable is that the
cowpea plant stands apart from other
pulses in that different parts of it can
be eaten at various phases of growth:
young shoots can be sautéed or

steamed like asparagus or samphire,
while the young, green leaves can be
enjoyed raw in salads and the older
leaves cooked like spinach, amaranth
or kale. Young pods can be crunched
like sugar snap peas; and the most
widely consumed of all is, of course,
the seeds (or cowpeas) themselves.
Like chickpeas, a lesser-known use
of the seeds is the roasting and
grinding of the raw, dry product into
a coffee substitute.
LENTILS
One of the world’s first domesticated
crops, these tiny bi-convex discs
(appropriately named after the word
lens) pack more folate than any other
plant-based food! They’re also
potassium powerhouses: 160g
(¾ cup) cooked lentils contains more
potassium than a large banana.
Available in yellow, red, green,
brown, black and a sprinkling of
shades in between, it’s not just their
hue that differentiates lentils. Some
are better suited to certain dishes than
others. Vegetable patties, curries,
casseroles and chunkier soups need
sturdier types like brown, green and
black lentils – the latter are also called
beluga lentils but they’re a lot cheaper
than caviar! Black lentils are especially
loved in Ethiopia and India, so much
so that North Indian black lentil dhal
is called maa di dal, which means
mother’s lentils.
The softness of red lentils makes
them a good choice for blended
soups, purées and smooth dips; yellow
lentils are similarly soft, and with their
slightly sweet and nutty flavour, they’re
a popular choice in coconut-based
curries, as well as hummus, dhal and
the popular Greek purée, fava (not to
be confused with fava beans).
The diminutive size of lentils means
they cook relatively quickly and, unlike
other dry legumes, dried lentils do not
need to be soaked before cooking.
However, they do require rinsing to
dislodge any small bits of debris.
MUNG BEANS
Once stereotyped as hippy food, mung
(also known as moong) beans have
sprung a whole new fan base in recent
years, including Gwyneth Paltrow, who
INTEREST FEATURE
The Guardian dubbed “queen of all
things mung bean”.
Mung bean crops favour warm
climates with enough rain to produce
pods full of seeds. In optimal growing
conditions, mung bean pods yield
a whopping 10 – 15 seeds! The seeds
should preferably be harvested once
the pods have dried and mung beans
can be eaten straight after harvesting
or being sprouted.
Speaking of sprouts, mung bean
sprouts are the most well-known of
bean sprouts – in particular, Southeast
Asian cuisines favour them in salads,
lettuce wraps, fresh spring rolls and
soups. In the south-west Chinese
province of Sichuan, mung beans
are popular in sweet treats – made
into mung bean paste, which is then
moulded into individual cakes or used
to fill buns.
Mung beans are also highly prized
in the Ayurvedic kitchen and lifestyle.
Says the Mudita Institute and Health
Clinic (muditainstitute.com): “Mung’s
sweet quality (both as its taste and
digestive effect) has a calming and
grounding effect on the mind/body,
but it is also considered Sattvic which
means it helps to directly cultivate
peace, clarity and contentment in
the mind. In Ayurveda, mung
is the queen of legumes! It is
considered the lightest and
easiest to digest, the least gas MUNG BEANS
forming and it is one of only two
RED KIDNEY BEANS
INTEREST FEATURE
beans with this Sattvic effect on the
mind (the other being red lentils).”
The most common mung beans are
found in varying hues of olive green,
but they also come in yellow and black.
Their small size and sweet, nutty flavour
make them easily interchangeable
with lentils in soups, stews, curries
and dhals.
RED KIDNEY BEANS
The obvious reason behind the kidney
bean’s name is its shape and colour.
Anthocyanins – a type of phytonutrient
with immune-boosting and antioxidant
properties – give all red, blue, purple
and black fruit and veggies their hues.
A word to the wise about red kidney
beans and cannellini/white kidney
beans: in their dry form, they contain
significant levels of a protein called
phytohaemagglutinin, which is toxic to
humans. A mere handful of these beans
eaten raw or undercooked can cause
food poisoning and possibly even the
need for hospital treatment!
When cooking the dry beans, low
and slow won’t suffice either. Make
sure you follow global health and safety
guidelines, which are to soak the beans
for at least five hours (or overnight),
then boil for 15 minutes before adding
them to your soup or slow-cooked stew.
Of course, you could also save yourself
this effort by draining 100% safe, tinned
beans and adding them to your dish!
SUGAR BEANS
These speckled beauties are close to
the hearts of SA’s Indian community.
As enthused on the website of Spice
Emporium (spiceemporium.co.za),
“You haven’t experienced Durban
unless you’ve enjoyed a Durban Style
Sugar Beans Curry. A staple in most
Indian homes, this curry is best known
for its status as the classic vegetarian
Bunny Chow curry. While regularly
eaten with roti and rice, its delectable
flavours are best mopped up with fresh
white bread.”
Grown by both subsistence and
commercial farmers, sugar beans (also
called pinto beans) are popularly eaten
in the south-west states of the USA
and north-western Mexico, where they
are most often served fried, mashed,
in burritos and in huevos rancheros
(ranch-style eggs).
64 JUNE 2020
SUGAR BEANS
WHITE BEANS of tacos; these big boys stay in place.
Let’s start with the smallest: haricot Smashed for dipping: think butter bean
beans, which are also called navy hummus. Smushed in sandwiches:
beans due to being a key ingredient perfect stand-in for cheese and/or
in the US Navy’s diet in the 19th meat in a plant-based sandwich. Room
century. The cholesterol-lowering temperature and dressed. Tossed in
properties of navy/haricot beans salad. Swapped for pasta: they are
are recommended for diabetics – so substantial that they can be used
Diabetes Self-Management in place of pasta; try pesto, marinara
(diabetesselfmanagement.com) states sauce, or for vegetarians, tossed in
that haricot beans have the highest butter, Parmigiano and black pepper
fibre levels of all white beans. for a unique cacio y pepe [an Italian
Haricot beans are also traditionally cheese and pepper pasta dish].”
used for tinned baked beans, along
with the next size up, great northern
beans. This variety – which is not
available in SA – is thought to have ONLINE BONUS!
been cultivated by South American LOOKING
Indian farmers. It is often added to FOR RECIPES?
VISIT
soups and casseroles like slightly FOODANDHOME.CO.ZA
bigger cannellini beans, aka white
kidney beans, which require thorough
cooking from their dry form at high
temperatures (see more in “Red kidney
beans” alongside).
Well-known for their soft and creamy
consistency, prevalence in Italian
cuisine and versatility, cannellini are
popular for mash, as the tinned variety
is quite a bit saltier than other tinned
beans. Another frequently used bean
for mash – and the biggest of the white
bean family – is the butter bean, also
known as the large lima bean.
Of all the ways it can be used,
the article “Everything to know
Photographs Adobe Stock
about the amazing butter
bean” by Melissa Breyer
(treehugger.com), says it
best: “Braised and brothy.
Stuffed in tacos: small,
loose beans often spill out
WHITE BEANS
from east to west

66 JUNE 2020
 COOKBOOK EXTRACT

In the recently released cookbook West Coast

Wander Recipes from a Mediterranean
coastal kitchen, author Georgia East’s palpable
love for her subject means there is no finer
spokesperson to introduce this publication to
you than the lady herself
WORDS, RECIPES, STYLING AND PHOTOGRAPHS BY GEORGIA EAST

S
ilvery mullet – known all along the Cape West
Coast as harders or haarders – are caught out at
sea and end up in the historic drying huts that line
the Berg River mouth. Salted and set out in the
sunshine to dry, they become bokkoms, and are
to the West Coast what Champagne is to France.
It was these small fish that ignited my inspiration
to draft a cookbook detailing not only the foods
Photograph of Georgia East by Dawid Botha

that have been providing the Weskus with flavour over the decades,
but how people are cooking with them today.

Add to that my passion for the simplicity of Mediterranean food – the

basic ingredients, the uncluttered way of cooking, the honesty in the final
dish – and the decision was cemented to combine the cuisine of the Cape
West Coast with that of Greece, of coastal Italy, of southern France. Earthy
flavours found in bokkoms, the heady fragrance of wild rosemary, the
salinity of oysters and the flintiness of Weskus wine all contributed to a
series of recipes which celebrate the ingredients endemic to the area in
a way that is simultaneously modern and ancient, trending and timeless.

FOODANDHOME.CO.ZA JUNE 2020 67

COOKBOOK EXTRACT

Sourcing only local produce and

highlighting those who cultivate it
became the backbone of West Coast
Wander, as I wanted to approach
my topic from a contemporary
perspective – featuring the folks
who live and work on the West Coast
today, as opposed to having only a
historical approach.
My own love for the West Coast
began with memory. My parents
met in Velddrif, with my maternal
grandparents owning a house in the
DID YOU KNOW?
World Oceans Day falls on 8 June 2020. Incepted in
2002 by US-based The Ocean Project, it marks a call to
national governments for the conservation of our oceans
and sustainability of marine life. This year, World Oceans
Day is appealing to world leaders to “protect 30% of our
blue planet by 2030. This critical need is called 30x30.
By safeguarding at least 30% of our ocean through a
network of highly protected areas, we can help ensure a
healthy home for all!” Visit worldoceansday.org for more
info, including how you can support this worthy initiative.

YOU KNOW WHAT

THEY SAY ABOUT
SEAFOOD? IF YOU
DON’T LIKE FISH, TRY
A LITTLE HARDER

town and my father buying the first

property in what was then the new
development of Port Owen. Thus,
I’ve been coming here for almost
three decades, lured irresistibly
Photograph of Georgia East by Dawid Botha

by the introspective beauty, the

desolation and the wildness.
There are many aspects about
the West Coast that are able to
conjure up emotion in those who
visit it, and it is often said that one
either loves the area or hates it. As
someone with deep family ties to
the place, my feelings contain many
shades of grey. There is much to
celebrate here – hauls of snoek

68 JUNE 2020

VELDDRIF FISH PIE
fresh off the boat, the creak of the
trawlers at berth, toothlessly honest
smiles, the first glimpse of the salt
pans from the Carinus Bridge, pink
flamingos wading, the river lapping
gently against spindly wooden
jetties, the smell of bokkoms drying
in the sun, slow sunrises and fast
sunsets, the scent of coastal fynbos
after the rain, the sound of the
Sishen-Saldanha train, a night sky
full of stars and the constant roar of
the cold Atlantic Ocean all bestow
their gifts on the traveller. One just
needs to be willing to see the West
Coast with the right kind of eyes.
Researching this book allowed me
to do just that – for the first time the
West Coast became more than just
a weekend destination but rather
a place of industry, of tradition,
and ultimately of ambition and an
unbridled hope for the future. Getting
to know the people living and working
in what is often an inhospitable place
reinforced my respect for anyone in
the food industry and more so in the
food industry along this coastline.
After spending the better part of two
BASIC FISH STOCK
Do not cook fish bones for
longer than 20 minutes,
otherwise they will impart
a bitter flavour.
MAKES 1 LITRE
1 onion, roughly chopped
15 ml butter
2 sprigs fresh flat-
leaf parsley
2 sprigs fresh thyme
2 bay leaves
1 kg cooked fish heads,
bones and offcuts
years researching, cooking and writing
West Coast Wander, I see my creation
as so much more than just a cookbook
– it encapsulates a place, the people
and ultimately the food. And if it
inspires even one person to brave a
bokkom, then my job here is done!
WEST COAST WANDER (STRUIK
LIFESTYLE) IS AVAILABLE AT EXCLUSIVE
BOOKS AND EXCLUSIVEBOOKS.CO.ZA,
UPPERCASEBOOKS.CO.ZA AND
YUPPIECHEF.COM AND FOR THE
RECOMMENDED RETAIL PRICE OF
R300 FOR A HARD COPY. IT IS ALSO
AVAILABLE AS AN E-BOOK FOR
R287,50 AT VITALSOURCE.COM. VISIT
PENGUINRANDOMHOUSE.CO.ZA FOR
MORE INFORMATION.
VELDDRIF FISH PIE
Omitting the exotics like prawns and
shrimp, what this pie lacks in shellfish
it certainly makes up for in flavour.
The smoked snoek and hot mustard
add unexpected warmth, while the
puff pastry topping can be replaced
with mashed potato if desired.
SERVES 6
COOKBOOK EXTRACT
500 ml white wine
500 ml water
10 black peppercorns
In a large pot on medium
heat, fry the onion in the
butter until soft. Tie all the
herbs together with kitchen
string to make a bouquet
garni. Add this and the
remaining ingredients to the
pot and bring to the boil.
Reduce the heat to low and
leave the stock to simmer for
15 minutes. Strain the stock,
leave it to cool and freeze
until needed.
10 ml olive oil, for frying
10 ml butter, for frying
1 small brown onion, finely diced
4 leeks, rinsed and thinly sliced
2 cloves garlic, crushed
5 ml hot English mustard
90 g cake flour
150 ml dry white wine
300 ml Basic Fish Stock [see above]
250 ml fresh cream
Juice of 1 lemon
150 g fresh squid, cleaned and sliced
300 g firm white fish such as
carpenter, hake or monkfish, filleted
and cut into chunks
150 g fresh mussels, cleaned,
steamed and shells discarded
150 g smoked snoek or angelfish,
boned and flaked
4 sprigs fresh dill
Salt and pepper
400 g ready-rolled puff pastry,
defrosted
Cake flour, for dusting
1 egg, beaten
Heat the olive oil and butter in a large
saucepan on medium heat and fry
the onion and leeks until soft and
translucent. Stir through the crushed
garlic, mustard and 90 g flour to
create a thickened paste. Cook for
1 minute, then pour in the white wine,
FOODANDHOME.CO.ZA JUNE 2020 69

SARDINES
WITH OLIVES
whisking the mixture until smooth.
Slowly add the fish stock, cream and
lemon juice, stirring to combine. The
sauce needs to evenly coat the back
of a spoon. When thickened to the
right consistency, remove the sauce
from the heat.
Stir the sliced squid, white fish, mussel
meat and smoked snoek or angelfish
through the sauce, and then add the
dill, discarding the stalks. Season the
mixture to taste and leave to cool to
room temperature before transferring
it to a large ovenproof dish.
Preheat the oven to 220 °C.
Roll out the puff pastry on a lightly
floured surface to fit the pie dish.
Gently cover the pie mixture with
70 JUNE 2020
a balmy evening with lots of
crusty bread and flinty West
Coast Sauvignon Blanc – no
cutlery required.
SERVES 4
500–800 g fresh sardines, cleaned
250 g whole green or black olives
30 ml olive oil
Salt and pepper
Preheat the oven to 200 °C.
Arrange the sardines and olives on a
lined baking tray and drizzle over the
olive oil. Season with salt and pepper
and grill for 10–15 minutes or until the
sardines flake easily. Serve hot with
lemon wedges.
DID YOU KNOW?
Oily fish like sardines and
harders are a good source
of health-boosting
omega-3 fatty acids.
These types of fish are
also low in methylmercury,
which is toxic to humans in
large quantities.
the pastry, pressing the edges down
to seal in the filling. Use a pie bird
or alternatively poke a few holes in
the pastry to allow steam to escape.
Brush the pastry all over with beaten
egg and bake the pie in the oven until
golden and flaky.
Serve the pie with buttery mashed
potato and lightly steamed green
beans or as is for the ultimate cold
weather comfort food.
SARDINES WITH OLIVES
Ideal as a starter or light lunch,
these little sardines are drizzled
with peppery olive oil and roasted
alongside fat olives from the HASSELBACK POTATOES WITH
Swartland. Serve outdoors on BROWNED BUTTER AND BAY LEAVES

HASSELBACK POTATOES
WITH BROWNED BUTTER
AND BAY LEAVES
A pleasingly retro way to prepare
potatoes, the hasselback
technique allows flavour to
permeate the vegetable.
SERVES 4
4–6 King Edward
potatoes, scrubbed
4 cloves garlic, thickly sliced
50 g butter
2 bay leaves, fresh or dried
Salt and pepper
Preheat the oven to 180 °C.
Using a sharp knife, hasselback
each potato and arrange in a
roasting dish. Poke a few slices
of garlic into each potato.
In a saucepan, gently heat the
butter and bay leaves, removing
the leaves once the butter begins
to brown.
Poke the leaves in between the
slices of the potatoes and pour
over the browned butter. Season
the potatoes with salt and pepper
and roast for 30–40 minutes or
until golden brown and crispy.
COOKBOOK EXTRACT
A TRIBUTE TO ABALOBI
Writing a seafood-based
cookbook like West Coast
Wander has heightened
my fascination with fish
and how they are caught.
Possibly the first West
Coast-based cookbook
to actively not utilise
crayfish – a severely
endangered species – the
recipes I’ve developed
showcase beautiful local
fish which are caught
using environmentally
responsible and
economically sustainable
methods. The amazing
Abalobi app suite
(currently featuring five
inter-connected apps)
partners with small-scale
fishers on the West Coast
to ensure that legally
managed quotas and a
traceable and transparent
system that monitors
local seafood stock is
in place. Unfortunately,
much of the red-listed
seafood has been so
labelled due to concern
over overfishing, but
without much information
on species stock levels.
By using a track-and-
trace method, Abalobi
has been able to rekindle
small-scale fishermen as
caretakers of our oceans –
furthering awareness about
responsible fishing using
low-impact methods.
By downloading and
utilising the Abalobi
Marketplace app, we as
consumers can enjoy
seafood with peace of
mind about how and by
whom it was caught. Visit
abalobi.info for more
info on the Abalobi app
suite and read more
about Abalobi’s
commendable work.
FOODANDHOME.CO.ZA JUNE 2020 71
COOKBOOK EXTRACT
SIMPLE FISH PASTE
FOR TOAST
SIMPLE FISH PASTE
FOR TOAST
There are many variations on
sardine pâté used in rustic French
cooking and this is an especially
helpful recipe when you’ve got
leftover fish to use up. As with
traditional fish paste, oily fish such
as mackerel, sardines and the West
Coast’s own harders work best.
MAKES 500 ML
300 g cooked oily fish fillets,
bones removed
60 g butter, at room temperature
15 ml fresh lemon juice
10 ml lemon zest
1 small clove garlic, crushed
10 ml dried chilli flakes (optional)
Salt and pepper
1 sprig fresh thyme
Olive oil
In a bowl, combine the fish fillets,
butter, lemon juice and zest, garlic
and chilli flakes.
72 JUNE 2020
Season with pepper, but not salt.
Strip the thyme leaves from the stalks
and add to the bowl. Either transfer
the fish mixture to a high-powered
food processor or use a stick to blitz
the mixture into a smooth paste. If
the fish paste is too thick, add a little
olive oil to loosen it to a spreadable
consistency. Season the fish paste
with salt if required.
The fish paste will last up to a week
in the refrigerator and is best eaten
on hot buttery toast, but it also can
be used as a flavour base in soups,
stews and stocks.
OCTOPUS WITH CHORIZO
AND CAPERS
A pleasingly rustic dish full of distinct
flavours lends this recipe a simple
elegance. The delicious balance of
lemon, fatty chorizo and tart capers
makes braving the butchering of your
own octopus worthwhile.
SERVES 4
1 kg fresh octopus, cleaned
1 small brown onion
2 bay leaves
7–8 whole black peppercorns
500 g new potatoes, scrubbed
Olive oil
Salt and pepper
250 g chorizo sausage, skinned
and thickly sliced
2 lemons
10 ml red wine vinegar
2 cloves garlic, sliced
Fresh flat-leaf parsley,
roughly chopped
10 caper berries
Put the octopus into a large pot
with the onion, bay leaves and
peppercorns. Cover with cold water
and bring to the boil, and then simmer
gently for 1–1½ hours. Drain the
octopus and leave to cool to room
temperature. Once cooled, slice the
octopus into bite-sized chunks.
Meanwhile, preheat the oven to
200 °C. Halve the potatoes and
roast in a little olive oil and salt for
35–40 minutes.
Place a pan on medium heat
and gently fry the chorizo slices
until crispy.
In a bowl, combine the juice and zest
of 1 lemon, 30 ml olive oil, the red
wine vinegar, garlic, salt and pepper
and the parsley. Heat a griddle pan
to smoking hot and rub the cooled
octopus with a little olive oil. Grill the
octopus for 1–2 minutes per side or
until just charred. Immediately place
the grilled octopus into the marinade
and leave for 20 minutes.
Assemble the dish by combining the
marinated octopus with the roast
potatoes, crispy chorizo slices and
caper berries. Drizzle over some olive
oil and season with lemon juice and
extra salt if desired.
 THE VERNACULAR
NAME OF A MULLET
IS A HARDER
(OR HAARDER IN
AFRIKAANS PHONETIC
SPELLING) AND ONCE
IT’S BEEN SALTED
AND DRIED, IT
BECOMES A BOKKOM

OCTOPUS WITH CHORIZO

AND CAPERS

win!

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Photograph of Georgia East by Dawid Botha. The availability and/or delivery of the cookbook

FOODHOME@CAXTON.CO.ZA. COMPETITION
and prizes featured here may be delayed due to the Government of South Africa’s Covid-19

CLOSES ON 30 JUNE 2020. ONLY SOUTH

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restrictions at the time of going to print.
HEALTH FEATURE

in safe hands
Managing the safety of our food from freezer or fridge to fork
or fingers, indoors and outdoors has many hidden dangers.
In tribute to World Food Safety Day on 7 June, we consult the
experts on some of your most commonly asked questions
COMPILED BY SUSAN REYNARD

DOES HOT FOOD HAVE TO COOL

COMPLETELY BEFORE BEING
REFRIGERATED OR FROZEN?
“Cooked food should be cooled
down to 4°C or frozen within about
two hours after cooking,” says
Professor Lucia Anelich of Anelich
Consulting. Specialising in food
safety consulting and training, Lucia
is the immediate past president
of the South African Association
for Food Science and Technology

1
(SAAFoST). Hot food should be
left to cool slightly after cooking,
at room temperature, and then
refrigerated or frozen. “Remember
not to pack the refrigerator or
freezer too full with warm food that
has been added. Cold air must
circulate to refrigerate or freeze
food quickly,” she elaborates.

74 JUNE 2020
 HEALTH FEATURE

CAN YOU CATCH

WHICH FOODS MAY BE SAFELY
CORONAVIRUS
REFROZEN AFTER DEFROSTING?
FROM FOOD?
We’ve all done it – taken out a
“There is currently no
frozen item to defrost and later
evidence to suggest that
changed our minds, popping it back
the novel coronavirus
into the freezer and holding thumbs
or SARS-CoV-2 (also
it is still safe. “Food that is thawed
referred to as Covid-19)
in the fridge is safe to refreeze
is transmitted through
without cooking. However, most
food or food packaging,”
importantly, any food that is left
notes Professor Lucia
outside of the fridge for longer than
Anelich of Anelich
two hours or for longer than one
Consulting, specialising
hour at temperatures above 32°C
in food safety consulting
cannot be refrozen,” Lucia states.
and training. Two closely
related viruses, MERS
and SARS, were not

2
considered a high risk
for transmission through
food. “However, when
shopping, disinfect
hands and trolley
handles, and move
quickly through the
store, picking out items
on your shopping list.
Before unpacking the
shopping, it is good
practice to wash hands
well with soap and water
for 20 seconds, unpack
shopping, dispose of or
put bags away, then
wash hands again
well for 20 seconds,”
Lucia adds. Visit
anelichconsulting.co.za
for more information.

IS FISH THAT SMELLS “FISHY”

STILL SAFE TO COOK AND EAT?
The rule of thumb with fresh fish is
that if it has a “fresh fish smell”, it
can still be used. However, if the
3
Photographs Adobe Stock

smell becomes unpleasant – such

as a cabbage-like, ammonia, rubber
or sweaty smell – then it is not
advisable to use it. “Fresh fish
has only about two to three days’
shelf-life at 4°C,” Lucia notes.

FOODANDHOME.CO.ZA JUNE 2020 75

HEALTH FEATURE

4 WHERE SHOULD FRESH EGGS BE STORED?

There are many different opinions on whether
one should keep fresh eggs inside or outside
the fridge. The point to refrigerating foods is to
delay or stop the growth of any bacteria which
may be on or in the food. “Eggs may sporadically
be contaminated with Salmonella. If so, then
one will not be able to see, smell or taste any
contamination,” Lucia cautions. “Salmonella does
not grow at temperatures below 5°C. Therefore,
it is always best to keep eggs in the fridge at a
temperature below 4°C to minimise risk.”

WHAT ARE THE KEY FOOD SAFETY TIPS WHEN

DEEP-FRYING?
“In South Africa, sunflower oil is most often used in the
home for deep-frying. Sunflower oil is an unsaturated
oil. This means it can be good for health, but it also
renders the oil unstable at high cooking temperatures.
Such instability results in the formation of certain toxic
components, which are regulated by law in South
Africa. These toxic components at levels that exceed
5
the regulations can affect the health of someone
consuming food cooked in this oil. This instability is
also dependent on what one fries and how often one
uses the oil. My advice is to use the oil only once
for deep-frying and then discard it, obviously in an
environmentally friendly manner,” Lucia says.

6 WHAT ARE THE RULES FOR CLEANING

CHOPPING BOARDS?
There is a significant risk of cross-contamination
if chopping boards are not used and cleaned
correctly. “Firstly, one should use plastic
chopping boards of different colours for different
foods as that way, one can minimise cross-
contamination. Secondly, washing chopping
boards well is important: remove all food bits
first, then place the chopping boards in a sink or
bowl filled with hand-hot water, add dishwashing
detergent directly to the chopping board and
scrub well with a scrubbing brush that is only
used for this purpose. Rinse off the soap in
clean, hand-hot water, place the chopping board
on a clean drying rack and allow it to air-dry.
Alternatively, one can put it in the dishwasher
after scrubbing in the sink,” Lucia explains.

76 JUNE 2020
 HEALTH FEATURE

7 HOW DOES ONE MANAGE A KITCHEN

FIRE CAUSED BY OIL?
“Fires in the kitchen can happen very easily,
especially from oil that has been left on the
stovetop for too long. In order to kill the fire,
we need to remove the heat and smother
the fire so it does not have the oxygen to
continue burning,” says Sarah Mullan, a
Southern African Institute for Occupational
Hygiene (SAIOH) registered occupational
hygiene assistant at Safetech, which is a
leading provider of environmental, health
and safety services. Firstly, switch off the
stove. Secondly, place a pot lid or tea towel
over the fire to smother the flames. “Do not
try to extinguish an oil fire with water,” Sarah
emphasises. “As water and oil do not mix,
when you put water on an oil fire, it sinks
to the bottom of the pan and evaporates
instantly, spreading the hot oil and sending
up hot steam. If the fire is large or out
of control, leave it. Get out and call for
assistance,” she counsels.

8
WHAT ARE THE RULES OF PICNIC
AND FINGER FOODS?
Lucia provides the following guidelines
to keep picnic and finger foods safe:
any foods that should be cooked for a
picnic must be thoroughly cooked first.
Cooked meat, poultry and fish should
not be used two days past refrigeration
time, so planning correctly for a picnic
is most important. Salads prepared at
home should be used within one day and
purchased salads should be used before
their expiry dates. “Keeping perishable
foods for a picnic cool beforehand,
during travel to the picnic site and prior
to serving is vital, so ice packs in cooler
bags or boxes should be used to keep
cold foods cold,” she recommends.

FOODANDHOME.CO.ZA JUNE 2020 77

HEALTH FEATURE

IS THE FOOD IN REFRIGERATORS AND

FREEZERS STILL SAFE AFTER A PERIOD
OF LOAD-SHEDDING?
“Refrigerated food should be safe as long as the
power is out for no more than four hours and the
fridge door is kept shut,” Lucia says. Perishable
foods – for example, fresh meat, poultry, fish, milk,
soft cheeses and possibly even leftovers – are
the most susceptible to spoilage and possible
food safety concerns. “It is best to discard these

9
foods if the outage is longer than four hours”
she adds. Keep a thermometer in the fridge as
well, to ensure it runs at no higher than 4°C. It
is essential that the door is kept closed during
any interruption in power supply, in order for the
temperature in the refrigerator to stay as low as
possible. “One should distinguish between food
safety and food spoilage. Unsafe food cannot
KEEP FOOD AT SAFE
be seen, smelt or tasted. Spoilage, on the other
TEMPERATURES
hand, is far easier to detect, as it presents as
���������������
discolouration, off-odours, visible microbial
cooked food at room
growth like moulds, and a change in texture or
temperature for more
appearance,” Lucia explains.
than two hours.
�����������������������
all cooked and
perishable food

10
(preferably below 5°C).
�������������������
piping hot (more than
60°C) prior to serving.
������������������������
too long, even in the
refrigerator.
��������������
frozen food at room
temperature.
������������������
can be used to thaw
food, but can leave
warm spots where
microorganisms can
grow. Food defrosted in
the microwave should be
cooked promptly.
HOW DO WE SAFELY MANAGE RAW AND COOKED MEAT AND SALADS Microorganisms can
AT A BRAAI? multiply very quickly
“Cross-contamination is a major issue when handling raw meat and then cooking if food is stored at
it,” Lucia cautions. Surfaces and utensils used for raw meat must be washed well room temperature. By
before being used again for cooked meat. “When cooking chicken, the raw chicken holding at temperatures
must not be washed in the sink; in fact, it shouldn’t be washed at all. The risk is below 5°C or above
that raw poultry can sometimes be associated with certain bacteria like Salmonella 60°C, the growth
and Campylobacter, both of which can cause foodborne illness if ingested. When of microorganisms
chicken is washed, these bacteria could land up in the sink. If that same sink is is slowed down
not washed and disinfected well prior to washing raw salad ingredients, there is a or stopped.
significant risk that those bacteria will be transferred to the raw salad ingredients. Some dangerous
Thorough cooking will kill both of those bacteria, so they would no longer be a microorganisms still
risk when eating properly cooked chicken, but because raw salads are not cooked grow below 5°C.
before consumption, they can indeed transmit those bacteria and cause illness.” Source: World Health
Organization

78 JUNE 2020
 COVID-19
RESOURCES AND TIPS

Wash your hands Avoid touching Clean and disinfect Avoid close contact
regularly, for 20 seconds your eyes, nose, frequently touched with people who are
or more, with soap or and mouth with objects and surfaces. sick. And practise
an alcohol-based hand unwashed hands. social distancing.
sanitizer.

DON’T PANIC
82% of COVID-19 cases
are mild: patients only
experience a slight fever,
fatigue and a cough. The vast
majority of people can stay at
COMMON SYMPTOMS home and get better without
hospital treatment. Only
OF COVID-19 about 6% of patients need
Cover your cough or • Cough intensive care.
sneeze into a flexed elbow • Fever
or a tissue, then throw • Sore throat
the tissue in the bin. For more information and to
• Shortness of breath stay up to date, contact

Emergency hotline
0800 029 999
Remember to wear your WhatsApp Support Line
cloth mask (bought or 060 123 456
home-made) whenever you Official website
https://sacoronavirus.co.za
go out for essential tasks.
Stay home to keep safe, stay
home to keep others safe
RECIPE FEATURE

THE ULTIMATE SOURDOUGH EGGS BENEDICT

WITH BUTTERY MUSHROOMS

COOK’S TIP

Use only the freshest

eggs for poaching.

80 JUNE 2020

WHAT
fathers
Four fabulous South African chef dads tell us exactly what
they’d like to be served this Father’s Day on 21 June. Take
notes so you can treat your dad too…
RECIPES, STYLING AND PHOTOGRAPHS BY DIANNE BIBBY
THE ULTIMATE SOURDOUGH
EGGS BENEDICT WITH
BUTTERY MUSHROOMS
Fritz Schoon, baker and director of
Schoon Manufactory in Stellenbosch,
is father to Willem, 5, Heidi-Lunah,
3 and Alinah, 1½ years. “I find that
with great ingredients you can have
great culinary experiences even when
applying it to everyday countryside
cooking. Flavour is everything,
when in balance and not forced,”
he declares
Serves 4 A LITTLE EFFORT 40 mins
WHAT YOU NEED
HOLLANDAISE
125g salted butter
3 egg yolks
1 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp hot water
sea salt flakes and white pepper
250g smoked streaky bacon
olive oil, to fry
2 tbsp salted butter
250g exotic mushrooms, cleaned
small handful fresh thyme sprigs,
leaves picked and stems discarded
4 free-range eggs
4 slices sourdough bread, toasted
and buttered
chopped chives, to serve
freshly ground black pepper, to serve
HOW TO DO IT
1 For the hollandaise, melt the 125g
salted butter in a small saucepan on
medium heat until hot but not boiling.
Place the yolks, lemon juice, mustard
and hot water in a heatproof bowl set
over a saucepan of simmering water.
Whisk to combine. Add the hot butter
to the egg yolk mixture, 2 tbsp at a
time, whisking continuously. Once
RECIPE FEATURE
WANT
thickened and warm, remove from
heat. Season to taste with sea salt
flakes and white pepper. For a thinner
consistency, add a splash of hot water
and whisk to incorporate.
2 In a pan over medium-high heat,
fry the bacon in a little olive oil until
golden and crisp. Drain on paper towel
and keep warm. Pour off the bacon fat.
3 In the same pan, add the 2 tbsp
salted butter and fry the mushrooms
until golden and cooked through,
about 4 minutes. Scatter over the
thyme leaves. Season to taste.
4 To poach the eggs, bring a large
saucepan filled with at least 6cm
water to a simmer over medium heat.
The water should simmer with small
bubbles visible, not boil rapidly. Break
an egg into a small bowl and tip it
gently into the water. Poach 2 eggs
at time. For runny yolks, cook for
3 minutes. Remove with a slotted
spoon and drain on paper towel.
Poach the remaining eggs.
5 To serve, divide the sourdough
toast among 4 plates. Top each
with 2 – 3 strips of bacon. Add the
mushrooms and top with a poached
egg. Spoon over the warm hollandaise,
and scatter with the chopped chives
and a few twists of freshly ground
black pepper. Serve immediately.
FOODANDHOME.CO.ZA JUNE 2020 81
RECIPE FEATURE

ROAST CHICKEN WITH olive oil, to drizzle + 1 tbsp extra,

BABY POTATOES AND to fry
PORTABELLINIS 3 fresh bay leaves
80ml (⅓ cup) marsala wine
Chef Franck Dangereux is a
180ml (¾ cup) chicken stock
cookbook author and co-owner of
250g portabellini mushrooms, larger
The Foodbarn Restaurant & Deli in
ones halved
Noordhoek. His children are Xavier,
21, Elijah, 17 and Max, 17, who is “Eli’s
HOW TO DO IT
best friend who lives with us and
1 Heat the oven to 200°C. Rub 2 tbsp
whom we love like a son!” Franck is
butter over the chicken. Season
convinced “chicken is the ultimate
generously with the salt and freshly
comfort food, packed with memories
ground black pepper, including
from grannies to mom and aunties…
inside the cavity. Stuff the cavity
each doing their version and claiming
with ½ the thyme and rosemary and
it to be the best!”
½ a lemon. Tie the legs together with
Serves 4 – 6 EASY 1 hr 30 mins
kitchen string.
2 Arrange the onion, garlic, potatoes
WHAT YOU NEED
and remaining lemon halves in a
2 tbsp butter
roasting tin. Drizzle generously with
1,5kg pasture-raised chicken
olive oil, then season with salt and
salt and freshly ground black pepper
freshly ground black pepper. Scatter
generous handful fresh thyme
the remaining thyme and rosemary on
4 – 5 sprigs fresh rosemary
top. Toss together to coat. Place the
2 lemons, halved
chicken on top and drizzle with more
2 brown onions/large shallots,
olive oil. Roast in the preheated oven
peeled and cut into wedges
for 40 minutes.
4 garlic cloves, whole
3 Remove from oven and add the
500g baby potatoes, rinsed
marsala wine and chicken stock.
and halved
Toss the vegetables gently to coat.
Baste the chicken, then roast until
the juices run clear when pierced
between the leg and thigh, a further
45 – 50 minutes.
4 Heat 1 tbsp olive oil in a pan and
fry the mushrooms over high heat for
COOK’S TIP

4 – 5 minutes. Season lightly with salt

and freshly ground black pepper. Add Try blitzing a couple
to the roasting tin 5 minutes before of dried porcinis and
the end of the cooking time. mixing the dust into
the butter before
spreading over the
chicken for maximum
mushroom flavour.

82 JUNE 2020
 RECIPE FEATURE

ROAST CHICKEN WITH BABY POTATOES

AND PORTABELLINIS

FOODANDHOME.CO.ZA JUNE 2020 83

RECIPE FEATURE

BRAISED OXTAIL WITH SCROLL SCONE

DUMPLINGS AND HERBED GREEN SALSA

84 JUNE 2020

BRAISED OXTAI WITH SCROLL
SCONE DUMPLINGS AND
HERBED GREEN SALSA
President of the South African Chefs
Association and executive chef at the
Sandton Convention Centre, James
Khoza says: “Oxtail reminds me of my
mother’s love, patience, endurance
and ambition.” His children are Jean,
19 and Tshepo, 17. He is also guardian
to Happiness, 11, Awande, 8 and
Thando, 6
Serves 6 – 8 EASY 4 hrs
WHAT YOU NEED
2 tbsp olive oil
2kg oxtail
salt and freshly ground black pepper
1 large red onion, peeled and
finely diced
2 garlic cloves, peeled and minced
2 sticks celery, sliced
3 carrots, peeled and
roughly chopped
2 anchovies
RECIPE FEATURE
2 tbsp tomato paste
½ tsp ground allspice
small handful fresh thyme sprigs
3 fresh bay leaves
zest of 1 lemon
250ml (1 cup) red wine
1 x 400g tin chopped tomatoes
500ml (2 cups) beef stock
125ml (½ cup) water
juice of 1 orange
SCROLL SCONE DUMPLINGS
250g self-raising flour + extra,
to dust
½ tsp salt
60g cold salted butter
2 sprigs fresh thyme, leaves picked
and stems discarded
50g strong Cheddar, grated
180ml (¾ cup) maas/
cook in the preheated oven for
thick buttermilk
about 3 hours 30 minutes.
2 tbsp melted butter
4 For the scroll scone dumplings,
in a large bowl sift together the
HERBED GREEN SALSA
flour and ½ tsp salt. Add the 60g
2 tbsp fresh lemon juice
zest of 1 lemon cold salted butter and rub with your
fingertips until the mixture is the
60ml (¼ cup) extra-virgin olive oil
texture of fine breadcrumbs. Add
handful each fresh basil and flat-leaf
the picked leaves of 2 thyme sprigs
parsley, finely chopped
and the cheese. Toss through lightly.
1 tbsp capers
Pour in the maas/thick buttermilk
generous pinch sea salt flakes
and mix gently, until the dough just
comes together.
HOW TO DO IT
5 Turn out onto a well-floured surface.
1 Preheat the oven to 180ºC. Heat
Roll the dough into a 40 x 30cm
1 tbsp of the olive oil in a deep, lidded
rectangle. Cut into 2,5cm strips.
cast-iron pot on high. Season the
Roll each strip into a scroll, tucking
oxtail on all sides with salt and freshly
ground black pepper. Brown the meat the ends underneath. Arrange the
in batches. Remove from heat and scroll scone dumplings on top of the
set aside. oxtail. Brush with the 2 tbsp melted
2 Reduce the heat, add the remaining butter and return to the oven. Bake,
1 tbsp olive oil to the pot and sauté the uncovered, until golden and cooked
onion, stirring often, until softened, through, a further 30 – 35 minutes.
6 – 8 minutes. Add the garlic, celery 6 For the herbed green salsa,
and carrots and cook for 5 minutes. combine all the ingredients together
Add the anchovies and mulch into a in a small bowl and serve alongside
paste. Stir in the tomato paste, then the oxtail and scroll scone dumplings.
add the allspice, small handful fresh
thyme sprigs, bay leaves and lemon
zest. Deglaze with the wine and allow
it to reduce on high heat for 2 minutes.
3 Add the chopped tomatoes, stock,
water and orange juice. Return the
oxtail to the pot along with all the
resting juices. Cover with the lid and
FOODANDHOME.CO.ZA JUNE 2020 85
RECIPE FEATURE
LINEFISH WITH CHERMOULA
AND ROASTED ROOT
VEGETABLES
Chef Edward Khumalo is managing
director and group executive chef for
Black Mamba Holdings in KwaZulu-
Natal. Father to Uluthando, 3, he
believes his “cooking has evolved
over the years and no doubt the
world has too, with all the changes
we have seen around us. I’m all
about sustainability, eating clean
and environmentally friendly food.
This dish speaks to all of that.”
Serves 4 EASY 50 mins
WHAT YOU NEED
CHERMOULA SPICE RUB
2 tsp ground cumin
2 tsp ground coriander
1 tsp dried parsley
½ tsp chilli powder
2 tsp paprika
½ tsp allspice
½ tsp ground turmeric
1 tsp sea salt flakes
ROAST ROOT VEGETABLES
500g baby carrots, scrubbed
2 red onions, peeled and cut
into wedges
olive oil, to drizzle
salt and freshly ground black pepper
1 tsp cumin seeds
8 – 10 beetroot, cooked, skins
removed and cut into wedges
86 JUNE 2020
LINEFISH
600g sustainably caught yellowtail/
hake fillets
2 tbsp chermoula spice rub
LEMONY YOGHURT
125g (½ cup) double cream plain/
Greek yoghurt
1 tbsp lemon juice
1 tbsp olive oil
HOW TO DO IT
1 For the chermoula, combine all the
ingredients together. Store in a sealed
glass jar.
2 Preheat the oven to 200°C. Arrange
the carrots and onion in a roasting tin.
Drizzle with olive oil and season with
salt, freshly ground black pepper and
the cumin seeds. Toss to coat. Roast in
the preheated oven until golden and
caramelised, 40 – 45 minutes. Add the
beetroot to the roasting tin for the last
20 minutes of the cooking time.
3 For the linefish, season the fish
lightly with salt. Scatter over 2 tbsp
chermoula and rub to coat both sides
of the fish fillets. Drizzle generously
with olive oil. Bake in a roasting tin,
uncovered, in the preheated oven for
12 – 15 minutes.
4 For the lemony yoghurt, combine
the double cream plain/Greek yoghurt
and lemon juice in a small bowl. Drizzle DID YOU KNOW?
over the 1 tbsp olive oil and swirl Chermoula is a marinade,
through. Serve alongside the linefish sauce and spice rub
and roasted root vegetables. traditionally served with fish
and seafood, but also delicious
with meat, chicken and grilled
vegetables. It’s North African
in origin, so cumin, coriander,
paprika, parsley and garlic
are all common ingredients,
but regional variations often
include chilli, preserved lemon
and even black pepper. Feel
free to make yours to taste!
 RECIPE FEATURE
4 OF

LINEFISH WITH CHERMOULA AND

ROASTED ROOT VEGETABLES

FOODANDHOME.CO.ZA JUNE 2020 87

 UPS AND DOWNS
If your doggie is a little on the senior side, has arthritic
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SOFT TOUCH
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88 JUNE 2020

SLIPPER SLEEP
Cats get so much comfort from being close to their
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products and prize featured here may be delayed due to the Government of South Africa’s Covid-19 restrictions at the time of going to print.
Photographs supplied. Prices are correct at the time of print and are subject to change without notice. The availability and/or delivery of the
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FOODANDHOME.CO.ZA JUNE 2020 89

spice girl
Cariema Isaacs, author of Spice Odyssey,
insists spice has infused her entire life,
from her earliest childhood memories
to the way she chooses to travel…
COMPILED BY BELINDA DOS SANTOS RECIPES BY CARIEMA ISAACS
STYLING BY LISA CLARK PHOTOGRAPHS BY MYBURGH DU PLESSIS
 COOKBOOK EXTRACT

I CANNOT IMAGINE A WORLD

WITHOUT COLOUR. SIMILARLY,
I CANNOT FATHOM A MEAL
WITHOUT SPICES!
CARIEMA ISAACS

“
I have my grandmother to thank
for passing down her knowledge
of spices to me, and my Malay,
Indonesian and Javanese forebears
for sharing so many uses of spices,
decades of cooking techniques and
cookery experience that gave rise to
our unique Cape Malay cuisine.

“My love for spices comes from my reverence for

the spice trade and the value it’s brought to our
world,” explains Cariema.
“I don’t think there is anything more powerful
than travelling and coming to terms with everything
that is foreign to you. I felt like that on my (first) trip
to Mumbai. I felt humbled by my surroundings and
so giddy, eager to get to the markets. I remember
going to the local spice market and plonking myself
down on a small wooden stool and all I did was
watch everyone around me. An entire day passed
by; I didn’t move. I watched as bags of spices,
dried chilli, cumin and coriander were being
received from suppliers in large hessian sacks –
I was in awe. I felt like I had arrived at the source.”
But it all really began for her at her family’s
Bo-Kaap, Cape Town, table. “My grandmother
maintained that our senses are meant to be
awakened by the subtle flavours, which become
pronounced with every bite. Thus, at a very early
age, I understood the tastes derived from cumin
and coriander, the pungency of fennel, cloves
and star anise, and the piquancy of chilli powder,
cayenne pepper and masala blends,” expounds
Cariema, who previously authored Cooking For My
Father in My Cape Malay Kitchen (Struik Lifestyle).
Dried chillis are a personal favourite. “They are
so versatile,” she enthuses. “They can be ground
into chilli flakes, which in turn are perfect for
seasoning – I cannot have my smashed avo on
toast without a scattering of chilli flakes. It can be
ground further into a crimson, fiery powder and
just a dash of it can lift any potato or rice dish.”

FOODANDHOME.CO.ZA JUNE 2020 91

COOKBOOK EXTRACT
Cariema currently lives in Dubai
with her sons and husband Turhaan,
of whom she says, “If he were a
spice, he’d be cinnamon – warm
and comforting; just what a girl
needs when she’s feeling low!”
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AROMATIC CUMIN-
SPICED RICE
This wonderfully warm, cumin-infused
basmati rice is the perfect addition to
an Indian thali or to an aromatic curry
or spiced roast. SERVES 4–6
2 C (500 ml) basmati rice
2 Tbsp (30 ml) coconut oil
4 whole cloves
2 green cardamom pods
2 black cardamom pods
1 cinnamon stick
2 blades mace
2 bay leaves
2 Tbsp (30 ml) cumin seeds
1 litre water
salt, to taste
92 JUNE 2020
1. Wash and rinse the basmati
rice with tepid water, until the
water runs clear. Allow the rice
to soak for about 5 minutes and
then drain.
2. Heat the coconut oil in a
medium-size saucepan on
high heat and add the cloves,
cardamom, cinnamon, mace, bay
leaves and cumin seeds. Roast
the spices until they are fragrant,
continuously moving them around
in the saucepan.
3. Add the rice, water and
salt. Cook on high heat for
5–7 minutes, uncovered.
4. Switch off the heat, but leave
the saucepan on the stove. Place
the lid on the saucepan and allow
the rice to cook further in its own
steam for about 10 minutes.
MACE FOR THE MIND, BODY
AND SOUL
Mace is highly effective at combatting
bad breath because of its antibacterial
properties. By adding a very slight
pinch to your toothbrush when
brushing your teeth, it can destroy
the bacteria that cause bad breath.
Nutmeg and mace are used to treat
diarrhoea, nausea, stomach spasms
and pain, and intestinal gas. They
are also used for treating cancer,
kidney disease and insomnia
(trouble sleeping).
NAAN BREAD
I think we can all agree that there is
possibly nothing more comforting and
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due to the Government of South Africa’s Covid-19 restrictions at the time of going to print.
The availability and/or delivery of the cookbook and prizes featured here may be delayed
satisfying to eat than freshly baked
bread. The aroma of bread that’s just
come out of the oven is just heavenly
to me. I have an affinity to flatbreads
these days, a consequence of living
in the Middle East where flatbreads
accompany many of our mezzes. This
particular naan bread is really easy to
make and can be served plain, or with
a good spread of ghee or butter and
a sprinkle of freshly crushed garlic.
MAKES 5 NAAN BREADS
1 C (250 ml) plain yoghurt
¼ C (60 ml) ghee (clarified butter) or
vegetable oil, plus extra for greasing
500 g cake flour
1 Tbsp (15 ml) sugar
1 tsp (5 ml) salt
1 tsp (5 ml) baking powder
FOR THE TOPPING
2 tsp (10 ml) nigella seeds
(black cumin)
2 Tbsp (30 ml) ghee or melted
butter, for serving

1. Preheat the oven to 200 °C.

2. Mix the yoghurt and ¼ C (60 ml)
ghee or oil together in a medium-
size bowl, and then set aside.
3. Use a mixer with a hook
attachment for making the dough.
Sift the flour, sugar, salt and
baking powder into the bowl
of the mixer, and set it on a
medium speed.
4. Gradually add the yoghurt and
oil mixture to the flour mixture and

#MYDUBAI BOWL

continue to mix on medium puffy. Brush with the melted butter

speed for about 5 minutes.
5. Place the dough into an
oiled bowl, cover with a damp
kitchen towel and leave in a
warm place for 10–15 minutes.
6. Reduce the oven
temperature to 180 °C and
change the oven setting to
grill. Place a heavy baking tray
on the upper shelf of the oven
to heat.
7. Form the dough into five
balls and then roll them out
quite thinly.
8. Sprinkle with nigella seeds
and press them into the
surface of the dough.
9. Place the naans onto the
hot baking tray and grill for
just 3–4 minutes, or until
lightly browned and slightly
and serve hot.
NIGELLA SEEDS FOR THE MIND,
BODY AND SOUL
The seeds of the Nigella sativa plant
(also known as black cumin) are
mainly used as a spice in Indian and
Middle Eastern cuisines. The black
seeds taste like a combination of
onion, black pepper and oregano.
Health benefits of nigella seeds
include fighting acne, alleviating
asthma, aiding weight loss, controlling
diabetes and blood pressure,
and they are also said to improve
memory retention.
#MYDUBAI BOWL
There is a hashtag that was introduced
in Dubai a few years ago which aims
to promote the vibrancy and diversity

FOODANDHOME.CO.ZA JUNE 2020 93

COOKBOOK EXTRACT

of this city. Soon the hashtag was

accompanied by another hashtag,
namely #mydubailife. As the hashtags
suggest, it’s really about the things
we so adore about our beautiful city
and a life we have come to make here.
It’s therefore fitting that in the Arabian
desert and my city of Dubai my spice
of choice is za’atar – zesty and
fragrant and perfect for a bowl filled
with all the goodness that I find here in
#mydubai. MAKES 2 BOWLS

2 small aubergines, sliced about

1 cm thick
1 punnet cherry tomatoes, halved
olive oil
½ tsp (2.5 ml) dried oregano
½ tsp (2.5 ml) dried mint
1 C (250 ml) cooked brown lentils
1 C (250 ml) canned chickpeas,
drained and rinsed
¼ C (60 ml) fresh flat-leaf parsley
(leaves only)
2 Tbsp (30 ml) freshly squeezed
lemon juice
sea salt flakes and freshly ground
black pepper to taste
2 handfuls mixed leafy greens
2 Tbsp (30 ml) pine nuts
for garnishing
2 tsp (10 ml) za’atar for garnishing
2 lemon wedges for garnishing

FOR THE DRESSING

NAAN BREAD
¼ C (60 ml) finely chopped fresh mint
1 clove garlic, crushed
2 Tbsp (30 ml) olive oil
2 Tbsp (30 ml) tahini paste
2 Tbsp (30 ml) water
¼ C (60 ml) lemon juice

1. Preheat the oven grill.
2. Meanwhile, arrange the aubergine
slices and tomatoes on a baking tray
lined with baking paper. Coat them
with olive oil and sprinkle with the
oregano and mint. Grill for about
8 minutes, or until the aubergine flesh
is light brown.
3. Place the lentils and chickpeas in
two separate mixing bowls. Add half
the parsley to the lentils and the other
half to the chickpeas.
4. Drizzle 1 Tbsp (15 ml) lemon juice in
each and season to taste with salt and
pepper and then give it a good but
gentle mix.
5. Line two bowls with the leafy
greens and arrange the aubergine
slices and tomatoes on top. Add
equal measures of the lentils and
chickpeas. Scatter the pine nuts
on top and toss gently. Sprinkle
generously with the za’atar.
6. Whisk together all the ingredients
for the dressing and serve on the side,
along with the lemon wedges.
MOROCCAN LAMB
TAGINE FOR BADRA
One of my dearest friends at the
office is Badra, who hails from
Morocco. Because her family doesn’t
live in Dubai, we often end up talking
about the food her mom and aunts
make back home. I say very little –
I listen all starry eyed and bushy
tailed, as I am so eager to understand
the flavours and spices of Morocco.
Moroccan cuisine is typically a mix
of Arabic, Andalusian, Berber and
Mediterranean cuisines with a slight
European and sub-Saharan influence.
The four most common seasonings
and spices used in Moroccan cooking
are salt, pepper, ginger and turmeric.
Other spices that are also commonly
added are saffron, paprika, cumin,
cinnamon and white pepper. What

94 JUNE 2020

I adore most about Moroccan tagine
dishes is the luscious, aromatic sauce
that engulfs the meat as well as
the vegetables and then flavours a
mound of golden couscous perfectly.
SERVES 8–10
3 lamb shanks or knuckles (I’ve
used lamb shanks [bone in], cut into
smaller portions)
2 large onions, chopped
½ tsp (2.5 ml) ground ginger
½ tsp (2.5 ml) cayenne pepper
MOROCCAN LAMB
TAGINE FOR BADRA
a few saffron threads (about
½ tsp/2.5 ml)
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground cumin
1 cinnamon stick or cassia stick
3 Tbsp (45 ml) roughly chopped
fresh coriander
1 tsp (5 ml) salt
1 C (250 ml) water
50 g butter
100 g dried fruit
1 Tbsp (15 ml) sugar
sprigs of fresh coriander,
for garnishing
COOKBOOK EXTRACT
1. If you are cooking this in a tagine,
then simply place all the ingredients
into the base and cook in a preheated
oven at 180 °C for about 1 hour.
2. If you don’t have a tagine, then you
can place the lamb pieces in a large,
heavy-based saucepan on high heat.
3. Add half the onions, the ginger,
cayenne pepper, saffron, ground
coriander, ground cumin, cinnamon
stick, chopped coriander and salt.
4. Pour in the water and bring to
a boil on high heat. Lower the
heat to medium and simmer for
1 hour, covered.
5. While the lamb is cooking, melt the
butter in a heavy-based frying pan on
medium heat and sauté the remaining
onion until slightly golden. Add the
dried fruit and sugar and then add
this to the lamb and cook for a further
30 minutes, covered, or until the lamb
is tender.
6. Taste the sauce and adjust the
seasoning as needed.
7. Transfer to a warm serving dish
and sprinkle with the coriander leaves
before serving.
GROUND GINGER FOR THE MIND,
BODY AND SOUL
Ginger can promote perspiration,
which can help lower body
temperature – helpful when treating
colds and flu. This process also helps
the body get rid of toxins. Ginger tea
can be made by adding a pinch of
ground ginger to 1 C (250 ml) boiling
water and can help in the treatment of
digestive disorders.
CINNAMON CRAGGY
CHOCOLATE CAKE
This cake is also referred to as
Chocolate Cloud Cake and its
appearance symbolizes the beauty
that is often found in imperfection.
The cracks and dents add to the
unique character of this cake, and
the cinnamon provides a gentle hint
of warmth against the intense and
robust cocoa flavour of the chocolate.
It’s a simple dessert, almost effortless
and, of course, right up my alley!
SERVES 6
200 g 70% cacao dark
chocolate, chopped
FOODANDHOME.CO.ZA JUNE 2020 95
COOKBOOK EXTRACT

4. Remove from the heat and set aside

to cool.
5. In a separate bowl, beat the egg
yolks with ½ cup (125 ml) of the castor
sugar until thick and pale.
6. Place the egg whites in the bowl
of an electric mixer and whisk to
soft peak stage. Keep the speed
at medium and gradually add the
remaining ½ C (125 ml) castor sugar.
Increase the speed to high until the
egg whites have formed a meringue-
like texture.
7. Add the cooled chocolate mixture
to the egg yolk mixture and whisk
this together with a hand whisk or
incorporate with a spatula.
8. Pour the chocolate mixture over the
egg whites and gently fold together
with a spatula.
9. Pour the batter into the prepared
baking tin and bake for 40 minutes.
10. Remove from the oven and run a

AROMATIC CUMIN-SPICED RICE

200 g butter, at room temperature

1 tsp (5 ml) good-quality instant coffee
or espresso powder
1 tsp (5 ml) ground cinnamon
4 eggs, separated
1 C (250 ml) castor sugar
clotted or whipped cream, for serving
icing sugar or cacao powder, for serving

1. Preheat the oven to 180 °C. Line a

22-cm spring-form baking tin with baking
paper, then grease and flour it.
2. Place the chopped chocolate and
butter together in a heatproof bowl set
over a saucepan of barely simmering
water (bain marie) and melt on a medium
to low heat setting. Do not allow the
surface of the water to touch the bowl.
3. Once the chocolate and butter mixture
has melted, add the instant coffee and
cinnamon and gently fold them into the
mixture until it forms a smooth batter.

96 JUNE 2020
 COOKBOOK EXTRACT

knife around the outside edge, then

set it aside until cool. It will sink down
and the top will crack.
11. Serve with a dollop of clotted or
whipped cream and a dusting of
icing sugar (if you prefer sweet) or
cacao powder (if you prefer a slightly
bitter taste).

CINNAMON FOR THE MIND,

BODY AND SOUL
CINNAMON CRAGGY
A little bit of cinnamon goes a long CHOCOLATE CAKE
way, and its antioxidant abilities are
what make it especially beneficial to
include in your diet. As little as half
a teaspoon of cinnamon daily can
have positive effects on blood sugar
levels, digestion, immunity and more;
however, stronger doses are also
extremely beneficial for reducing the
risk of heart disease, diabetes, cancer
and neurodegenerative diseases.
 Tapping into the global shift towards adopting
a lifestyle of not only eating more plants but
also a greater variety of them, we share a
monthly collection of recipes that will
plant the seed of mindfulness, making
eco-warriors out of even the
hardiest of meat eaters

#EATMOREPLANTS
RECIPES AND STYLING BY
SARAH DALL PHOTOGRAPHS BY
MYBURGH DU PLESSIS

98 JUNE 2020
 CONSCIOUS COOKING

CRISPY POLENTA FRIES

Serves 4 as a side dish EASY 1 hr
+ 6 hrs, to chill

WHAT YOU NEED

POLENTA
750ml (3 cups) full-cream milk
500ml (2 cups) vegetable stock
160g polenta
100g salted butter
100g Parmesan/Grana
Padano, grated
salt and freshly ground
black pepper

COATING
100g cake flour
salt and freshly ground
black pepper
2 eggs
100g panko breadcrumbs
canola oil, to fry

HARISSA MAYO
2 tbsp harissa paste
50g (¼ cup) mayonnaise
lemon wedges, to serve

HOW TO DO IT
1 For the polenta, line a standard-
size loaf tin with cling film. Set aside.
2 Combine the milk and vegetable
stock in a medium saucepan over
medium-high heat. Bring to a
simmer, turn down the heat and
slowly whisk in the polenta. Whisk
constantly while adding the polenta
to prevent lumps from forming.
3 Using a rubber spatula, continue
to stir the polenta as it begins to
thicken, ensuring it does not stick to
the bottom of the saucepan. Lower
the heat further if needed. The
polenta should become very thick.
4 Stir in the butter and Parmesan/
Grana Padano. Taste and adjust the
seasoning. Mix well, then pour into
the prepared loaf tin. Allow to cool,
then refrigerate until set completely,
6 – 8 hours/overnight.
5 Turn out the set polenta loaf onto a
chopping board. The polenta should
be quite soft. Cut into slices of ±10cm
CRISPY POLENTA FRIES
long, 2cm wide and 1,5cm deep.
6 For the coating, place the flour
in a shallow bowl and season well
with salt and freshly ground black

FOODANDHOME.CO.ZA JUNE 2020 99

CONSCIOUS COOKING
pepper. In a separate shallow bowl,
whisk the eggs, and place the panko
breadcrumbs into a third shallow bowl.
7 Carefully dust each polenta chip in
seasoned flour, then dip in egg and
coat in panko. Set aside the crumbed
chips on a plate or tray.
8 In a deep-fat fryer or large, deep
pot, heat the oil to 180°C. Use a sugar
thermometer to test the temperature
of the oil if using a pot.
9 Working in batches, fry the polenta
chips until golden brown and crispy.
Using a slotted spoon, transfer to
paper towel to absorb excess oil.
Season generously with salt.
10 For the harissa mayo, combine the
harissa paste with the mayonnaise.
Serve alongside the hot, crispy
polenta chips with lemon wedges
for squeezing.
CHIPOTLE-DUNKED
CAULIFLOWER
BUFFALO WINGS
Serves 4 as a snack EASY 1 hr
WHAT YOU NEED
150g chickpea flour
2 tsp paprika
2 tsp garlic powder
1 tsp onion powder
salt
250 – 375ml (1 – 1½ cups) dairy-free
milk like almond or soya
100g Crispy Onion Sprinkle (find
at woolworths.co.za)
100 JUNE 2020
1 medium head cauliflower, cut BLACK BEAN, MUSHROOM
into florets AND RYE “MEATBALL” TACOS
lime halves, to serve WITH BLACKENED CORN,
AVO AND CHIPOTLE
CHIPOTLE BASTING
1 tsp garlic powder Serves 4 EASY 50 mins
130g (½ cup) chipotle chilli sauce
60ml (¼ cup) maple syrup WHAT YOU NEED
“MEATBALLS”
HOW TO DO IT 1 small red onion, peeled and
1 Preheat the oven to 200°C. Line a roughly chopped
large oven tray with a silicone baking 100g rye bread
mat/greased foil. 200g mixed mushrooms
2 In a bowl, mix together the chickpea 2 tsp chipotle seasoning
flour, paprika, 2 tsp garlic powder, 1 x 400g tin black beans, rinsed
onion powder and salt to taste. Add and drained
enough dairy-free milk to make
a smooth batter that will coat the TO SERVE
cauliflower – neither too runny nor too 2 corn on the cob
thick. Mix the Crispy Onion Sprinkle 12 soft corn taco shells
into the chickpea mixture and stir well. 110g red cabbage,
3 Dip each cauliflower floret into the finely shredded
1 avocado, peeled, pitted
chickpea batter and then place on
the prepared oven tray. Place the tray and finely diced
in the preheated oven and bake until chipotle sauce
fresh coriander leaves
slightly golden and the batter is crisp,
lime wedges
10 – 15 minutes.
4 Remove from oven and lower the guacamole
oven temperature to 180°C.
HOW TO DO IT
5 For the chipotle basting, in a bowl
1 Preheat the oven to 200°C and line
mix together the 1 tsp garlic powder
a large baking tray with a silicone mat/
and remaining ingredients. Gently
baking paper.
toss the cooked cauliflower florets in
2 For the “meatballs”, in a food
the chipotle basting, then place back
processor combine the red onion,
on the oven tray. Return to the oven
rye bread, mushrooms and chipotle
until crispy and the edges start to
seasoning. Pulse until coarsely
char, a further 7 – 10 minutes.
chopped. Add the drained black
6 Serve hot with the lime halves
for squeezing. beans and blend until combined.
The mixture will be soft, so spoon
24 ball shapes onto the baking tray.
3 Bake in the preheated oven until
crispy and the edges start to darken,

15 – 20 minutes. Remove from oven
and set aside.
4 For the blackened corn, carefully
slice the fresh kernels off the cobs.
Heat a non-stick pan on high. When
hot, spread the corn in an even layer.
Don’t shake or stir the kernels until
some begin to pop. Remove from heat
once the kernels begin to blacken.
Don’t overcook the corn.
5 To assemble, toast the taco shells
in a hot, dry pan, turning once. Lay
3 taco shells flat on each plate, top
with black bean “meatballs”, shredded
red cabbage, blackened corn and
diced avocado. Serve drizzled with
the chipotle sauce, scattered with
fresh coriander leaves and with lime
wedges and guacamole alongside.
CONSCIOUS COOKING
CHIPOTLE-DUNKED CAULIFLOWER
BUFFALO WINGS
2.5 OF
CRISPY HALOUMI-STUFFED
MUSHROOM BURGERS
WITH RED CABBAGE
AND CARROT SLAW
Serves 4 EASY 50 mins
WHAT YOU NEED
4 extra-large brown mushrooms
olive oil, to drizzle
2 sprigs fresh rosemary, chopped
1 tsp peeled and crushed garlic cloves
salt and freshly ground black pepper
4-pack Smoked Flavoured Haloumi
Burgers (find at woolworths.co.za)
85g cake flour
1 egg, whisked
85g (1 cup) panko breadcrumbs
canola/sunflower oil, to deep-fry
 2.5 OF
BLACK BEAN, MUSHROOM AND RYE
“MEATBALL” TACOS WITH BLACKENED
CORN, AVO AND CHIPOTLE
(RECIPE ON PAGE 100)
COOK’S TIP

The grains, legumes,

nuts, seeds and other
vegan products used
in these recipes are
available at select
supermarkets, health
stores, delis and
online retailers.
 CONSCIOUS COOKING

CABBAGE AND CARROT SLAW
110g red cabbage, finely shredded
150g carrots, peeled and julienned
juice of ½ lemon + extra wedges,
to serve
TO SERVE
4 burger buns, halved
sriracha mayo
fresh coriander leaves
HOW TO DO IT
1 Preheat the oven to 200°C.
2 Using a small paring knife, remove
the stems from the mushrooms and
discard. Place the mushrooms
cap-side down on an oven tray.
Drizzle with the olive oil, rub with the
chopped rosemary and crushed garlic,
3 Roast in the preheated oven until
tender in the centre, 20 – 25 minutes.
Remove from oven and allow to cool
completely.
4 Tuck a Smoked Flavoured Haloumi
Burger into each mushroom – the
burger should fit snugly.
5 Place the flour, whisked egg and
panko breadcrumbs in 3 separate
shallow bowls. Season the flour well.
Coat each haloumi-stuffed mushroom
first in flour, dusting off any excess,
then in egg and finally in the panko.
Set aside on a plate.
6 In a deep-fat fryer or large, deep
pot, heat oil to 180°C. Use a sugar
thermometer to test the temperature
of the oil if using a pot.
7 Working in batches, fry the haloumi-
spoon, transfer to paper towel to
absorb excess oil.
8 For the cabbage and carrot slaw,
combine the ingredients in a bowl.
9 In a non-stick pan over high heat,
toast the cut sides of the halved
burger buns.
10 To assemble, spread the bun bases
with sriracha mayo, top with a crispy
mushroom patty, drizzle over a little
more sriracha mayo, then garnish with
cabbage and carrot slaw and fresh
coriander leaves. Add the toasted bun
tops and serve with the extra lemon
wedges for squeezing.

COOK’S TIP
and season to taste with the salt and stuffed mushroom patties until golden
freshly ground black pepper. brown and crispy. Using a slotted Make sure all
components are
ready when the
haloumi-stuffed
mushroom patties
are fried so the
cheese is hot and
melting when eaten.

2.25 OF

CRISPY HALOUMI-STUFFED MUSHROOM BURGERS

WITH RED CABBAGE AND CARROT SLAW

FOODANDHOME.CO.ZA JUNE 2020 103

THIS MONTH WE LOVE

sorghum
2.5 OF

COOK’S TIP

We used red
SPICY BAKED SORGHUM
WITH CHORIZO sorghum in this
recipe but you can
use white sorghum
if you prefer. Find the
two variants at select
pharmacies and
health stores.

104 JUNE 2020

 THIS MONTH WE LOVE

RECIPE, STYLING AND PHOTOGRAPH BY KATELYN ALLEGRA

ASSISTED BY CASSANDRA UPTON AND SOPHIA-MARIA EYGELAAR
ILLUSTRATION BY SARAH-JANE WILLIAMS

try these...

S
orghum is
a grain which
originated in
Ethiopia and is
commonly grown
in South Africa
and Africa. It
is best-known
locally in its malted and ground
form, Maltabella porridge. This
superfood grew in popularity
largely due to the fact that the
sorghum plant thrives in drier
areas. In addition, it’s extremely
nutritious, being naturally
gluten-free and rich in phenolic
phytochemicals (which are
antioxidants), fibre and iron.
• POP IT LIKE IT’S HOT Heat a heavy-based saucepan over
medium heat. Add 1 tsp vegetable oil, 2 tbsp uncooked sorghum
and swirl to coat. Cook until the sorghum popping slows down,
about 1 minute. Reduce the heat and continue cooking until
most of the sorghum has popped. Add a pinch of salt and enjoy.
(Sorghum doesn’t pop as vigorously as popcorn, so it’s best to
pop it in small batches.)
• GO WITH THE GRAIN Swap out rice for cooked sorghum – it is
a delicious substitute in nasi goreng, an Indonesian rice dish.
• GIVE IT A FRY Drain, rinse and mash 2 x 400g tins butter beans.
Add 200g finely chopped and steamed broccoli, 50g crispy fried
bacon bits, 500g cooked sorghum, 1 large egg, 2 tbsp chopped
fresh flat-leaf parsley and season well with salt and freshly ground
black pepper. Form into fritters and fry in hot oil for 2 – 3 minutes
per side. Serve with plain/Greek yoghurt alongside.

SPICY BAKED
SORGHUM WITH
CHORIZO
Serves 4 A LITTLE
EFFORT 2 hrs + overnight,
to soak
WHAT YOU NEED
olive oil, to fry
sea salt flakes and freshly
ground black pepper
600g pork loin, cut into
2cm cubes
1 large onion, peeled and
thinly sliced
2 red peppers, seeded
and sliced
200g chorizo, sliced
4 garlic cloves, peeled
and grated
2 tbsp smoked paprika
2 tsp dried chilli flakes
1,2L chicken stock
300g red/white sorghum,
soaked overnight
100g baby tomatoes,
halved
200g artichokes in
oil, sliced (find at
woolworths.co.za)
handful fresh flat-leaf
parsley, roughly chopped
juice of 1 lemon + extra
lemon wedges, to serve
HOW TO DO IT
1 Preheat the oven to
180°C. Heat a drizzle of
oil in a very wide, shallow,
lidded ovenproof saucepan
over medium-high heat.
Season the pork and
brown it all over in batches.
Remove from pan and
set aside.
2 To the same pan add
the sliced onion and cook
over medium heat until it
begins to soften and colour
slightly. Turn down the heat
to low, add the pepper,
chorizo and garlic and
cook gently until the
pepper has softened. Stir
in the paprika and chilli and
cook for 1 minute. Pour in
the chicken stock and allow
to simmer for 5 minutes.
3 Mix in the drained
sorghum and add the pork
and tomatoes. Cover and
cook on the stove on
low heat until the stock
has been absorbed and
the sorghum is cooked,
40 – 45 minutes. Remove
lid and place the uncovered
pan in the preheated oven.
Bake until the top is golden,
15 – 20 minutes.
4 Remove from oven,
arrange the artichokes
on top, then cover the dish
with the lid or aluminium
foil and allow to rest for
5 minutes.
5 Scatter with the parsley
and squeeze over the juice
of 1 lemon. Serve with extra
lemon wedges alongside.

FOODANDHOME.CO.ZA JUNE 2020 105

Trivia TEST YOUR FOOD IQ

1 The root vegetable

cassava should not be
eaten raw as it contains
trace amounts of cyanide
that can be lethal. True
or false?
2 Pasta is most commonly
made using _________ ,
a gluten-rich, coarse-
ground flour made from
durum wheat.
3 An 80g serving of these
cruciferous veggies
delivers approximately
four times more vitamin C
than an orange.
4 In the plant kingdom, what
is a drupe?
5 Commonly known as a
vegetable but actually a
member of the berry family,
10kg of ________ contains
roughly the same amount
of nicotine as a cigarette.
6 The drinking yoghurt
made from fermented
cow’s or goat’s milk,
which is currently trending
for its beneficial health
properties, is called what?
7 Named after German
botanist Leonard Fuchs,
both the berries and
flowers of this plant
are edible.
8 Parma ham and prosciutto
are different types of ham. Compiled by Andrea Pafitis-Hill. Photograph Adobe Stock

True or false?
9 What is the widely known
name of the herb that is
also called wild marjoram?
10 The French culinary term
macédoine refers to what?
11 This renowned Italian chef
CLUE TO QUESTION 5
said: “Not everyone can
be a truffle. Most of us are
potatoes. And a potato is
a very good thing to be.”

FOR ANSWERS, TURN TO PAGE 108.

106 JUNE 2020

 HOT STUFF

IF I WASN’T A
CHEF, I’D BE...
Ideally, a stay-at- FOOD TRUCKS ARE…
home dad. In Food trucks are mobile,
all seriousness, trendy, inexpensive,
I would have loved unpretentious and a
to have been a great source of income.
professional athlete.
However, I enjoy the
foodpreneur life. CHALLENGES OF
COOKING IN A
MOBILE KITCHEN
Having to set up
each and every
I WAS INSPIRED TO COOK BY… time you go to a
My grandparents, as I grew up with them client, as well as
on a farm in Portugal. With the outdoor the odd mechanical
farm lifestyle, I was surrounded by amazing breakdown.
produce and a wonderful food culture. Time
was kept around mealtimes!

BEST THING
ABOUT BEING
A DAD
Being able to
share your love
and being loved
every day. The
biggest part
of my day is
going home to
ON FATHER’S my girls.
DAY I’LL…
Most likely
be cooking
and dancing
around the
house with the
5 MINUTES WITH
alex torrão
Compiled by Belinda dos Santos. Photographs by Adobe Stock and supplied.

wife and kids.

The executive chef and founder of Eighty8’s Food Co, an

online grocer, caterer and food truck vendor in Parktown
North, Johannesburg, is a devoted father of two beautiful
daughters and a genius at getting your party started…

FAVOURITE DRINK MOST-LOVED

Whisky and water. FOOD
TREASURED COOKBOOK Traditional
My first-ever book, Larousse dim sum from
Gastronomique, the bible Hong Kong
of cooking. and Macau.
FOODIE BLOCKWORD

for ham. Thus, Parma ham in Italian is “prosciutto di Parma” 9 Oregano 10 A medley of fruit or vegetables, chopped into small pieces and served hot or cold 11 Massimo Bottura
TRIVIA ANSWERS FROM PAGE 106: 1 True 2 Semolina 3 Brussels sprouts 4 A stone fruit 5 Aubergine/eggplant/brinjal 6 Kefir 7 Fuchsia 8 False. Prosciutto is the Italian word
1

4 5

Photograph Adobe Stock. The delivery of the prize featured here may be delayed due to the Government of South Africa’s Covid-19 restrictions at the time of going to print.
7

1 How many food safety 3 What is another name for

tips and tricks do some sugar beans? (5, 5)
industry experts share 7 Where was the farm that
with us this month? our “Hot stuff” chef, Alex
2 Who is the author of Torrão, grew up on with
the recently released his grandparents?
cookbook, West Coast 8 Which cheese do we
Wander? (7, 4) use in one of our
4 What is our “6 with 1” “Delicious + simple”
hero ingredient in recipes this month?
this issue? 9 What do we love
5 Which type of mayo this month?
do we serve with our
plant-based crispy
haloumi-stuffed
mushroom burgers?
6 Which type of metal
does blacksmith and
artist Conrad Hicks like
using because it is much
softer than steel?

108 JUNE 2020

 PROMOTION

A classic
remix
This deliciously different
spin on lasagne is oh-
so impressive, whether
served to guests at your
next lunch party or made
with love for the most
important man in the
house on Father’s Day!

DECONSTRUCTED CREAMY
MUSHROOM AND BUTTERNUT
LASAGNE WITH LAVENDER-
SAGE BUTTER
Serves 4 EASY 45 mins

LASAGNE
pinch salt
1 tbsp Clover Olive Pride Extra Virgin
Olive Oil
500g dry lasagne sheets

FILLING
FH8941/06/20 Recipe and styling by Thulisa Martins. Photographs by Dylan Swart and supplied

50g Clover Mooi River Salted Butter

300g button mushrooms, sliced
100ml fresh Clover double-thick/
thick cream
600g butternut, peeled, seeded,
thinly sliced and boiled until soft
LAVENDER-SAGE BUTTER
50g Clover Mooi River Salted Butter
2 tsp fresh/dried lavender flowers,
finely chopped
small handful fresh sage leaves,
some chopped
TO SERVE
50g pine nuts, roasted
10g Parmesan, shaved
sea salt and freshly ground
black pepper, to taste
small handful fresh lavender sprigs,
to garnish
HOW TO DO IT
1 For the lasagne, boil enough
water to cover the lasagne sheets
in a large saucepan over medium
heat. Add the salt, Clover Olive
Pride Extra Virgin Olive Oil and
lasagne sheets one at a time, and
boil until al dente, 10 – 15 minutes.
2 For the filling, melt the butter in a
saucepan over medium heat. Add
the mushrooms and fry, 5 minutes.
Add the cream and cook while
stirring, 1 minute. Set aside.
3 For the lavender-infused butter,
heat a separate saucepan over
low heat and melt the butter.
Once the butter starts to sizzle,
add the lavender and sage.
Remove from heat and set aside
to infuse, 15 – 20 minutes.
4 To assemble, layer the lasagne
sheets, mushrooms and butternut
slices in a bowl. Drizzle with the
lavender-sage butter and sprinkle
with the pine nuts and Parmesan
shavings. Season and garnish
with the fresh lavender sprigs.
Serve immediately.
Whether you’re
frying, grilling,
stewing, baking or
drizzling, your dish will
be a hit with Clover
Olive Pride Extra
Virgin Olive Oil as
your secret ingredient!
#TouchOfPride
PROMOTION

Clover Nutrikids Low

Fat Yoghurt Based Dairy

the big
Snack is a source of four
B vitamins, calcium and
vitamin D. It contains only
natural colourants and 25%
reduced sugar compared
to other Clover yoghurts.

freeze
Clover Nutrikids Yoghurt
Based Dairy Snack is made
with low-fat cow’s milk
with added fortification to
ensure your child receives
the necessary nutrients to
Take advantage of the versatility of Clover be healthy and strong.
Nutrikids Low Fat Yoghurt Dairy Based
Snack by making a batch of popsicles – this
way, you’ll have a ready supply of yummy
frozen treats to enjoy in a flash!

FROZEN YOGHURT DID YOU KNOW?

POPSICLES Clover Nutrikids Low Fat
Yoghurt Based Dairy Snack

FH8941/05/20 Recipe and styling by Nomvuselelo Mncube. Photographs by Hema Patel and Supplied
As a guideline, 1½ x 70g tubs of
comes in a choice of two Good for moms,
Clover Nutrikids Low Fat Yoghurt way better for kids
6-packs, each comprising
Based Dairy Snack fill 1 x 80ml
2 x 70g tubs of three flavours.
(⅓ cup) popsicle mould
Pack option 1
Makes ±8 EASY 30 mins + overnight,
Sweet Peach, Banana Split,
to freeze
Strawberry Pop
Pack option 2
WHAT YOU NEED
Banana Toffee, Cherry
2 x 6-packs (70g) Clover Nutrikids
Lollipop, Crazy Caramel
Low Fat Yoghurt Based Dairy Snack
in flavours of your choice
freshly chopped seasonal fruit, cereal
or crushed biscuits (optional)

HOW TO DO IT
1 Transfer the Clover Nutrikids Low
Fat Yoghurt Based Dairy Snack
flavours to the popsicle moulds – if
you are adding fruit/cereal/biscuit
pieces to the popsicles, make sure
you fill the moulds only ⅔ of the
way up, then carefully insert the
fruit/cereal/biscuit pieces using a
fork/teaspoon. Alternatively, fill the
moulds all the way if you’re making
plain popsicles.
2 Insert a lolly stick in the centre
of each popsicle and place in
the freezer overnight/longer.
3 Remove from freezer
2 – 3 minutes before
serving. Using the lolly
sticks, gently pull the
popsicles out of their
moulds and enjoy.