Tag Archives: maklik

#Curry – deur Ishay Govender

#Curry – deur Ishay Govender

Kay se lam-en-koolkerrie. Foto uit Curry

Kay se lam-en-koolkerrie. Foto uit Curry

As iemand vir my vra wat ek die meeste geniet om te maak, is dit regte Indiese kerrie. Om uie stadig te braai, dan mosterdsaadjies by te voeg, te wag dat hulle “pop” en dan te begin speel met al die speserye, vars knoffel en vars gemmer, is vir my hemels.

Ishay Govender se boek, Curry, is een van die mees welkome geskenke wat ek nog gekry het. Die pragstuk verken nie net die verskillende style van kerrie, het wonderlike resepte en stories van mense in nie, maar sy kom ook tot die aanname dat kerrie streeksgebonde is. Soos byvoorbeeld ek en die Vrystaat. Die rede dat ek nooit Indiese speserye geken het nie, sit ek reg op die verdomde Nasionale Party se skouers, wat vanaf 1890 Indiërs nie in die Oranje Vrystaat toegelaat het nie. Skud steeds my kop.

Ishay Govender

Ishay Govender

Ishay vertel: “In Suid-Afrika het migrasiepatrone in ‘n groot mate die profiel van kerrie beïnvloed. Waar die Suid-Indiërs, Gujarat, Noord-Indiërs en Kaapse Maleiers gegaan het, het ‘n onbetwisbare stempel op Suid-Afrika se kulinêre landskap gelos.” In 1911 het Indiërs hulself hoofsaaklik in die voormalige Natal, Transvaal en Kaapkolonie gevestig om in sommige gevalle as kelners, ambagsmanne, treinpersoneel en boekhouers te werk. In hierdie streke is daar ‘n sterk teenwoordigheid van die Indiese styl kerries – hoofsaaklik “Durban-curry” wat deur Suid-Indië beïnvloed is of die ligter kerries van die Gujaratis en Noord-Indië.

Curry word uitgegee deur Human & Rousseau en kos R395

Curry word uitgegee deur Human & Rousseau en kos R395

In die Wes-Kaap voer die Kaapse Maleise kerries die botoon en die digter en kosskrywer C. Louis Leipoldt het hulle openlik vir die Kaapse cuisine gekrediteer. Namate mense oor Suid-Afrika gereis het, is die Indiese en Kaapse Maleise style van kook oorgedra om verskillende sektore van die bevolking in te sluit.

Of jy dus hou van Cartwrigths-kerrie, Rajah-kerrie, Kaap Maleise kerrie of “Durban-curry” wil ek net sê Curry is ‘n uitmuntende boek wat langs elke kerrie-liefhebber se stoof moet staan. En wanneer dit eers gemaak is saam met jou vriende, “kerrie” mens op jou lekkerste.

Garam masala
(Resep uit Curry)
Garam (warm) masala is ‘n ‘warm’ speserymengsel. Dit is warm in terme van die mengsel se pikantheid (pungent) en verwys nie na sy rissie-hitte nie. Dit word wyd in Indië gebruik, maar verskil in samestelling van streek na streek en van noord na suid. Dit word dikwels by kerries in die laaste deel van die kookproses gegooi of tydens marinering.
Maak ongeveer 150 g
1 heel neutmuskaat
6 klein stokkies kaneel
50 g komynsaad
50 g koljandersaad
6-8 klein lourierblare
10 ml (2 t) vinkelsaad
30 ml (2 T) swart peperkorrels
5 ml (1 t) heel naeltjies
10 ml (2 t) groen kardemom
2-3 heel swart kardemom
4-6 steranys
6-8 droë roosblare (plaas die roosblare op ‘n stuk papierhanddoek en mikrogolf vir 30 sekondes op hoog of tot droog)

Gebruik ‘n stamper en vysel om die neutmuskaat in stukke te breek. Sit eenkant. Doen dieselfde met die kaneel. Verhit ‘n groot pan oor lae hitte – moet geen olie in die pan gooi nie. Voeg al die speserye by, behalwe die roosblare. Roer vir so twee minute. Dan op medium hitte braai vir 8-10 minute totdat dit droog gebraai het. Roer en skud die pan gereeld. Die speserye sal ‘n wonderlike aardse aroma ontwikkel. Sit eenkant om af te koel. Blits die speserye in ‘n koffiemeule ‘n paar eetlepels op ‘n slag totdat jy ‘n fyn poeier kry. Voeg die droë roosblare aan die einde by. Dit sal vir twee weke in ‘n lugdigte houer hou.

Kay se lam-en-koolkerrie
(Resep uit Curry)
Bedien 4
15 ml (1 T) kanola-olie
1 groot ui, fyn gesny
15 ml (1 T) komyn, fyn
15 ml (1 T) koljander, fyn
15 ml (1 T) borrie
15 ml (1 T) warm masala
1 kaneelstokkie
1 steranys
1 kg lam (borsvleis met bene, in stukke gesny)
sout na smaak
15 ml (1 T) gemmer, gerasper
15 ml (1 T) knoffel, gerasper
1 groot tamatie, opgekap
500 g kopkool, fyn gesny
250 ml (1 k) water, plus ekstra indien nodig
6 kerrieblare
Om te bedien
vars koljander
rys

Gooi olie in ‘n kastrol en op medium hitte braai die ui tot ligbruin. Voeg die fyn en heel speserye by en roer goed. Meng die vleis by die speserye en roer goed. Sprinkel sout oor die vleis en roer goed. Voeg die gemmer en knoffel by en prut vir 10 minute terwyl jy aanhoudend roer. Roer die tamatie by en prut vir ‘n verdere 10 minute. Verlaag die hitte. Voeg die kool en water by en kook, gedeeltelik bedek, vir ongeveer 40 minute of tot die vleis sag is. Gooi meer water, ‘n bietjie op ‘n slag by, indien nodig. Proe nou of dit nog sout kort en gooi by indien nodig. Roer die kerrieblare by, rond af met vars koljander.

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picasso’s chicken

picasso’s chicken

“I paint objects as I think them, not as I see them”- Pablo Picasso

When I saw Anke’s article in Fresh Living magazine using Picasso as one of her inspirations, I knew that I would have to look no further. The first thing that came to my mind was the Spanish painter’s beautiful chicken drawings. These were not paintings, just beautiful drawings. It was like he wanted to be normal – to be like us, to draw and not paint. But these were still no normal chickens – these were Picasso’s chickens.

{This recipe was inspired by an ingredient list I received from Pick n Pay for their freshlyblogged challenge #8 competition}

Picasso's chicken

I could never match up to his artistic genius, but to a certain measure our philosophical palette shares similar thoughts about life.

“I am an artist too, you see, when it comes to cooking, I cook ingredients the way I think of them, not the way I see them.”

My food creation is something of a deconstructed paella – just without the rice of course. Each of the ingredients – including the sherry can be found in your traditional Spanish paella.

I really wanted a smoky paprika taste to my chicken so I char grilled the peppers and added them with the chorizo under the skin and then used the peppers with garlic and lemon on top of the skin. The garlic mash was a layer of colour and flavour I added to this food canvas and works brilliantly with chicken.

So this is my culinary interpretation of a Picasso’s chicken. Remember … we are all artists in our own right and we must remember to draw inspiration from the canvas of life. Carpe diem!

SONY DSC

 

Tips for char grilling peppers

Oven: Preheat the grill. Half your peppers and coat with olive oil. Place the peppers skin side-up under the grill. Grill until the skin is blackened. Place the charred peppers into a plastic bag and allow to sweat. Remove the skin filament from the peppers ( I love to keep the skin on).

To grill: over a gas hob: Using a tong (or long braai tong) hold the peppers over the open flame until blackened. Place directly on the hob and rotate over the open flame occasionally. Put in bag to sweat. Remove skin.
Preserve: Add the peppers, olive oil, balsamic vinegar and salt to a jar. Leave in closed jar in fridge. Delicious on sandwiches – try it on toast too!

picasso's chicken
 
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Author:
Serves: 4
Ingredients
  • Chicken and marinade
  • 1.3 kg chicken spatchcocked and cut in half
  • ¼ cup olive oil
  • ¼ cup Sedgwick’s Old Brown Sherry
  • 2 garlic cloves, grated
  • 1tsp salt (use smoked salt if you have)
  • 1tsp milled black pepper
  • Chorizo Stuffing
  • ½ onion, chopped into small blocks
  • ½ Tbsp butter
  • 100g chorizo, sliced into small blocks
  • 1tsp fresh origanum, chiffonade
  • ½ red char grilled pepper, chopped with skin (see below tips how to char grill a pepper)
  • Wet smoky pepper rub
  • 2½ red char grilled peppers, chopped with skin on
  • 2 tsp fresh origanum, chiffonade
  • 2 garlic cloves, grated
  • 1Tbsp lemon juice
  • 1tsp lemon rind, grated
  • 1 tsp olive oil
  • 1 ½ tsp salt (use smoked salt if you have)
  • ½ tsp milled black pepper
Instructions
  1. Marinade - Mix all the marinade ingredients together and rub into chicken and marinade for about 1 hour. Set aside. Turn a few times.
  2. Chorizo stuffing - Fry the onion in the butter until translucent.
  3. Add to all the other ingredients. Don’t fry the chorizo, we want it to cook underneath the skin so the fat can seep in and flavour the chicken. Set aside.
  4. Wet smoky pepper rub - Blitz all the ingredients together to a pulp. Set aside.
  5. Basting, stuffing and roasting the chicken
  6. Chicken - Preheat the oven to 200 ºC.
  7. Take the marinated chicken and loosen the skin carefully with your fingers – as far as you can down the thigh and wing as well. Stuff the chorizo mixture under the skin. Take toothpicks and fasten the sides. We don’t want the stuffing to fall out or to lose the flavour of the chorizo fat.
  8. Then generously pour the wet rub over the chicken. Make sure the whole chicken is covered.
  9. Roast for 40 minutes until cooked through. The juices must run clear.
  10. Remove the cooked chicken from the oven and rest for 10 minutes before carving into portions.

 
garlic mash
 
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Author:
Serves: 4
Ingredients
  • 650 g boiled potatoes, skinned and passed through a potato press
  • ¾ cup milk, warmed-up
  • 1 tsp salt
  • 3 Tbsp butter
  • 1 clove garlic, thinly sliced
Instructions
  1. Cook the potatoes and mash. Add the milk and salt.
  2. Fry the garlic in the butter – wait for the butter just to start to discolour then add it piping hot to the mash. The garlic must just slightly brown and crisp up – not burn. Mix through and taste for seasoning.
  3. Serve immediately.

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banana flan bread with amaretto biscuits + white chocolate + almonds

banana flan bread with amaretto biscuits + white chocolate + almonds

banana 1 800

Ever since I started writing my blog my husband has been pestering me to bake a banana bread. He is just crazy about the flavour, sweetness and cake like texture. It’s such an easy thing to bake and we always have a few overripe bananas loitering in our fruit bowl. What I do like about banana bread is that it is a no fuss thing – and very easy to put together. Once you have the basic recipe you can always add raisins, nuts, chocolate chips – actually just about anything you fancy to make it your own.

Watch me make this by clicking here.
banana bread

The way I made this a lifeisazoobsicuit banana flan bread was by:
#1 changing the shape – I decided to bake it in a flan pan and serve it in a tart of sorts instead of a loaf and then
#2 I added three components that work extremely well together with bananas – white chocolate buttons, amaretto biscuits and almond flakes
#3 I was not keen to serve it with the traditional icing – so I opted to serve it with the crème fraiche instead.

My hubby, Rick had three helpings … Need I say more?

banana 3 800

A few banana facts or fiction I found on the www 🙂

1. Bananas float in water, as do apples and watermelons.
2. More than 100 billion bananas are eaten every year in the world, making them the fourth most popular agricultural product.
3. A cluster of bananas is called a hand, and a single banana is called a finger. Each banana hand has about 10 to 20 fingers.
4. Thanks to its oil, rubbing the inside of a banana peel on a mosquito bite – will help keep it from itching and getting inflamed.
5. To whiten teeth naturally, rub the inside of a banana peel on your teeth for about two minutes every night. If you gargle with salt water, this will heighten the effect. Expect results in about two weeks. It works because of the effect of the potassium, magnesium, and manganese in the banana peel.
6. If you peel a banana from the bottom up (holding on to the stem like a handle), you will avoid the stringy bits that cling to the fruit inside.
7. Bananas are low in calories and have no fat, no sodium, and no cholesterol. They contain vitamin C, potassium, fiber, and vitamin B6.
8. More songs have been written about bananas than about any other fruit.
9. Bananas are the only fruit that contains the amino acid tryptophan plus vitamin B6. They help your body produce serotonin—a natural substance that alleviates depression.
10. If you put a banana in the refrigerator, the peel will turn dark brown or black, but it won’t affect the fruit inside.

source: thebananapolice.com

banana bread

 

 

banana flan bread with amaretto biscuits + white chocolate + almonds
 
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Serves: 6
Ingredients
  • 60ml Butter at room temperature
  • 125ml Castor sugar
  • 1 egg
  • 2 Bananas smashed
  • 1t Vanilla essence
  • 250ml Cake flour
  • 1t Baking powder
  • ¼t Salt
  • 50g White chocolate buttons
  • 50g Amaretto biscuits – broken into pieces
  • 40g Almond flakes
  • Crème Fraiche for serving
Instructions
  1. Preheat the oven to 180 °C. Butter a medium loose bottom flan pan.
  2. Cream the butter and sugar in a bowl until light and fluffy. Then add the egg and mix it in with the butter and sugar mix.
  3. Mix the bananas and vanilla essence into the mixture.
  4. Add all the dry ingredients gently – be careful not to over mix – and pour into prepared pan.
  5. Bake for 30 minutes or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes.
  6. Serve with a sprinkling of icing sugar and a few dollops of crème fraiche

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10 tips to poach the perfect egg

10 tips to poach the perfect egg

My favourite Saturday morning breakfast is a soft poached egg on whole wheat toast with a bit of wild rocket out of my garden and a pinch of Maldon salt. When you cut into that egg and the yellow slowly ooze onto the bread … it is like early morning sunshine on my plate! What I want to share with you today is not a specific recipe on how to poach the perfect egg but a few interesting facts and tips that might help you along the way. I am sure you will know most of them but one or two of these pointers are quite interesting.the perfect mother's day breakfast - 10 tips to poach the perfect egg
1. The fresher the egg, the easier the poach – fresh eggs hold together better when slipped into the simmering water.
2. To test to see whether an egg is fresh – put the egg into a bowl of water. A very fresh egg will immediately sink to the bottom and lie flat on its side – an old egg will float.
3. The eggs must preferably be room temperature.
4. Remember to add a bit of vinegar to the simmering water – it helps hold the egg together.
5. The water must be simmering not boiling.
6. Now, my best tip is to slowly submerse the whole egg with shell and all in the hot simmering water for 10 seconds before you break it. This ensures the whites on the outside of the egg hold together better during poaching.
7. Before breaking the egg into your simmering pot of water, use a spoon and give the water a stir so that it forms a little bit of a whirlpool…the centrifugal motion will pull the egg together when you slide it into the water.
8. When you break the egg break it into a saucer or cup first – be careful not to break the yolk and then simply slide the egg off the saucer or cup into the centre of the whirling water.
9. How long to poach the egg? Here’s a quirky snippet I read…when you put your bread in to toast put your egg in to poach…when your toast pops out of the toaster…your poached egg should be ready to be removed from the pot. Otherwise poach it for 3-5 minutes until cooked.
10. When done scoop out with slotted spoon or spatula onto a paper towel to dry excess water from the now poached egg.

It’s quick but fabulous when poached to perfection… decadent and yummy all at the same time!

Don’t forget too that a poached egg on top of a rocket + bacon salad makes for a wonderful salad option just ever so slightly out of the ordinary.

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peas + lettuce + parsley + onions = petits pois a la francaise

peas + lettuce + parsley + onions = petits pois a la francaise

peas + lettuce + parsley + onions=petits pois a la francaise

Lettuce + peas + onions – in French … Petits Pois a la Francaise. Sometime a go I decided to up my French cooking techniques and my friend Pierre (kitchenbabble.com) from Bangkok suggested we start cooking our way through Le Cordon Bleu at Home recipe book. As it then turned out, Saturdays became a specific cooking lesson, with Pierre in Bangkok and myself here in Cape Town, we set out on what was such an intriguing and rewarding international, virtual cooking experience. From other ends of the atlas, we emailed and facebooked our comparative findings.

This dish of lettuce + peas + onions was a lesson in which they paired it with a roast chicken. My culinary dictionary expletives included…it is absolutely delicious!!! As it happened, we did not finish the chicken – as this dish just took centre stage on the table…. My friends tucked into this dish, with bread in hand it was like a peasant dish – or from the look of my friends, their last meal as they soaked up the juices, finishing every little last little pea! You can serve this as a side dish or as a main meal – just bring the bread, good wine..and good friends.

peas + lettuce + parsley + onions=petits pois a la francaisepeas + lettuce + parsley + onions=petits pois a la francaisepeas + lettuce + parsley + onions=petits pois a la francaisepeas + lettuce + parsley + onions=petits pois a la francaise

peas + lettuce + parsley + onions = petits pois a la francaise
 
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Author:
Serves: 4
Ingredients
  • 1 Small head of lettuce chiffonade * see at bottom of recipe for the chiffonade technique
  • 5 Tablespoons of real butter (margarine is not going to work this time!)
  • 3 Cups of peas ( I used frozen peas, I simply poured hot water over and let it stand for 5 minutes and thereafter drain)
  • 18 Pearl onions pealed
  • 1 Small bunch of parsley ( tie into bouquet with kitchen twine)
  • ⅓ Cup water
  • 11/2 T Sugar
  • 1t Salt
Instructions
  1. Heat the butter in a heavy saucepan over medium heat.
  2. Add the lettuce + peas + onions. Stir gently until the lettuce wilts.
  3. Add the parsley + water + sugar + salt.
  4. Stand back, simmer for +/- 30 minutes, taste for seasoning, then be amazed!
  5. Remove parsley and serve.
  6. * Stack the lettuce leaves one on top of each other and roll them up tight into a cylinder – or something like a rolled lettuce tube. Then cut the cylinder crosswise into thin slices.

 

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the simplicity of mince meat + eggs + chillies + basil . a thai match made in heaven

the simplicity of mince meat + eggs + chillies + basil . a thai match made in heaven

the simplicity of mince meat + chillies + basil . a thai match made in heaven

When I arrived at home on Friday night there was a huge red gift on my kitchen table from my loving husband. It was a huge, huge bag of red chillies – do you perhaps think he wanted to tell me something? Anyway, seeing these beautiful chillies took me back to Thailand – and my dear friend Pierre (kitchenbabble.com) in Bangkok. In 2010 I was privileged enough to spend a week in Bangkok where we shared the most wonderful times preparing all sorts of Thai dishes and specialities … but back to the chillies … chillies can be found in nearly every Thai dish or element of Thai cuisine – and rightfully so. I left Bangkok with the most fantastic memories and loads of recipes … but this one –  is my ultimate favourite – I gave the Grapua Moo Sub a bit of a twist.  Its easy to make and soooo tasty! Just so you know though … I added a bit of lemon juice and black pepper to the dish. Its heaven when that yellow of the egg breaks and spills over the cooked mince and rice.

mince meat + eggs + chillies + basil . a thai match made in heaven
 
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Author:
Serves: 3-4
Ingredients
  • 500g Extra lean mince meat
  • 2T Oil for frying
  • 8 Cloves of garlic – finely crushed - I love grating my garlic on the smallest side of the grater
  • 2T Fish sauce – I tend to use more – taste and see what your palette says
  • 3 - 4 Red chillies – chopped -I don't take the seeds out - I do like things hot
  • One nice big pinch of freshly grounded black pepper
  • A big squeeze of lemon juice
  • A huge handful of fresh basil leaves - please be generous
  • 3-4 Eggs (1 egg per person)
  • Cooked basmati rice or if you prefer normal rice
Instructions
  1. Heat your oil + add the mince - loosen the meat with your fork. It must be loose, fine and brown. Fry slowly till the meat is cooked.
  2. Now all you do is add the garlic, fish sauce, chillies and pepper. Stir it and let it cook for a few minutes.
  3. Add the lemon juice, taste and correct the seasoning with salt (I prefer fish sauce) and pepper.
  4. Poach or fry the eggs( if you fry your eggs make sure that these are sunny-side up and soft).
  5. To serve: Add the fresh basil to the mince. Scoop some rice into a bowl. Then add some mince to the rice. Top the dish with a soft poached or fried egg - season you egg with salt to taste. Enjoy!

 

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tomato + onion + basil + puff pastry = easy + hearty tomato tart

tomato + onion + basil + puff pastry = easy + hearty tomato tart

“If you enjoy reading my blog please vote for it in the Eat Out Best Local Food Blog Award by 1) clicking on this link {eat out best local food blog award} 2) and casting your vote at the bottom of the Eat Out web page” – anél

tomato + onion + basil + puff pastry=easy + hearty tomato tart

I just LOVE tomatoes – and I need no inspiration to cook with these amazing and nutritional gifts from nature’s wonderful garden. This is probably the easiest and most delicious tomato tart you will ever taste – simple, hearty, sweet and sour and such a rich taste when combined with the caramalised onions! Try my easy puff pastry – you only need 1.5 hours and its fluffy and flaky.
Serve this with a side serving of rocket salad + balsamic dressing!

 

tomato + onion + basil + puff pastry = easy + hearty tomato tart
 
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Author:
Serves: 6
Ingredients
  • 1 ½ Big onion – thinly sliced
  • 2 T Olive oil
  • Pinch of salt
  • 500g Rosa tomatoes
  • 1 Roll puff pastry
  • 30 - 40 g Parmesan cheese grated
  • 1 handful of shredded fresh basil leaves
  • Salt
  • Pepper
  • To serve
  • Parmesan shavings
  • Handful of basil leaves – shredded
Instructions
  1. Preheat your oven to 200°C.
  2. In a pan - on medium heat - caramalise the onions for about 10 minutes until golden brown.
  3. Take a +- 37cm by 25cm pan (+- the same size as the puff pastry) put the tomatoes in the pan. Sprinkle with olive oil and roll around till each tomato is lightly coated in oil. Sprinkle generously with salt and a bit of black pepper.
  4. Take the caramalised onion and scoop these over the tomatoes.
  5. Sprinkle the grated parmesan and a hand full of shredded basil over the tomatoes.
  6. Take the whole piece of pastry and cover the tomatoes. Don’t press it down or anything. I you want you can tuck the sides in.
  7. Bake for 25 minutes or till pastry is a lovely golden colour.
  8. Turn over on a big dish (so the tomatoes are on top) and sprinkle some shredded fresh basil and parmesan shavings.
  9. Cut into pieces and serve with your green rocket salad….
  10. Remember to never forget the "pomme d’amour"!

 

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20 minutes + salmon + asian broth = healthy hot winter warmer

20 minutes + salmon + asian broth = healthy hot winter warmer

20 minutes + salmon + asian broth=healthy hot winter warmer
I am by nature a foodie and as foodies go, we all have our foodie idols … One of my foodie idols is Chef Peter Tempelhoff – not only is he a great chef but also not too shabby on the eye – oh, who am I kidding everyone … he is hot! And if you come to my office you will see an A3 poster of him hanging next to my desk … but to my utter dismay two of my wonderful colleagues Johann and Pieter gave Chef Tempelhoff a mustache and a tattoo 🙂 … Anyway, two weeks ago I attended the Table of Peace and Unity lunch on the slopes of our wonderful Table Mountain and Peter Tempelhoff was one of the chefs responsible for the starter [miso sesame cured salmon and ginger prawn spring roll with soja jalapeno dressing]. I don’t know if it was the dish or perhaps him walking past that inspired me to do something hot with salmon. So later in the week I visited my Chinese supermarket for some ingredients and over the weekend made this really delicious, salmon in a hot and sour Asian broth. Hope you enjoy it as much as I did! It’s so easy … so tasty and so fresh … and cheers to the hot chef who inspired me to make this dish!

20 minutes + salmon + asian broth = healthy hot winter warmer
 
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Author:
Serves: 4
Ingredients
  • 150g x 4 Skinless salmon steaks
  • Salt and black pepper
  • For broth
  • 1L Chicken stock (I use stock cubes for this – that’s what they do in Asia :-))
  • 2-3 Green chillies (...if you like things a little hotter, spice it up with one more ... but not too many as it will overpower your dish )
  • +-20cm piece of lemongrass – crushed with the back of your knife and cut into pieces (if you cannot find it but you do stay in Cape Town – contact me, I have a huge bush in my garden!)
  • 1 Garlic clove – finely sliced
  • 1 Thumb size piece of fresh ginger – finely sliced
  • ¼ Cup of soya sauce
  • 4ml Sesame oil - just under a teaspoon (be very careful that you don’t overdo the sesame oil)
  • Juice of 2 limes (small) or 1 lemon
  • 2 Spring onions – chopped diagonally into thin slices
  • Handful of fresh coriander – roughly shredded by hand
  • Bean sprouts to garnish and to add some crunch
Instructions
  1. In a saucepan or pot add all the ingredients for the broth – except the spring onions, coriander and bean sprouts. Bring to the boil and simmer for about 5-10 minutes allowing all the flavours to infuse.
  2. In a non stick pan fry the salmon until brown on both sides - +-2-3 minutes on each side should do. The salmon must still be rare inside – but you must be able to flake it with a fork. Season with salt and pepper.
  3. To serve: Pour some of the broth through a sieve into a 4 bowls, add some spring onion and coriander. Put the salmon in the middle of the bowls and add some bean sprouts to garnish. I love fresh ginger so I always add the ginger I used for the broth in my bowl.
  4. Tuck in and enjoy!

 

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ostrich fillet + red wine + king oyster mushrooms + beetroot blocks

ostrich fillet + red wine + king oyster mushrooms + beetroot blocks

ostrich fillet + red wine + king oyster mushrooms + beetroot blocks
Today, I need to tell you about my little weekend adventure … the Ultimate Braai Challenge… This past Saturday my friend Joani and I took part in the Western Cape auditions for the Ultimate Braai Challenge. This turned out to be one of the best foodie experiences of my life – the 100 crazy teams, the ‘gees”, the organizers, the judges were just amazing and Justin Bonello is such a fabulous guy and so down to earth! Kudu’s go to all the organizers, the sponsors and everyone that took part both young and old. I was really gob-smacked by all the different people that took part – their liveliness, their spirit and what passion we South Africans have! I realised once again – we LOVE a braai! I cannot wait for this show to start – I really think it is going to take SA by storm!!

But let me get back to what food we presented to the judges – our main course was braaied Ostrich fillet in a red wine and mushroom jus with beetroot blocks – all done on the braai. One of the judges told us that this specific dish was the best dish he had tasted on the day. So I thought I would share this recipe with you. For sure you can do this on the stove as well but for those of you who are adventurous why not also try this on the braai…? Serve this with buttery, mustardy, crushed new potatoes. If you are not so much an ostrich steak fan you can always swap this with a cut of beef or even kudu fillet. Do not forget to enjoy this with a good glass of red wine …

Happy Braaiing … remember where there’s smoke … there is a braai!

ostrich fillet + red wine + king oyster mushrooms + beetroot blocks
 
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Author:
Serves: 4
Ingredients
  • For steak
  • 4 x 200g Ostrich Fillet
  • 1Tablespoon cooking oil
  • Salt and pepper
  • For the Jus
  • 15 g butter
  • 1 Tablespoon olive oil
  • 1 ½ large onion, cut in quarters and parted
  • 3 king oyster mushrooms, cut in 3x lengthwise
  • 4 button mushrooms, thinly sliced
  • 3 sprigs of fresh thyme
  • 1 Tablespoons fresh rosemary
  • 1 garlic clove, grated or finely chopped
  • Pinch of salt
  • Big pinch of black pepper
  • 1 ½ cups of red wine
  • 1 Cup chicken stock (it is ok to use stock cubes diluted in water as per instruction)
  • 1 Tablespoon tomato paste
  • 3 teaspoons of brown sugar
  • 20 g butter
  • For beetroot blocks
  • 250g cooked beetroot cut into 1cm x 1cm cubes
Instructions
  1. Add the oil and butter to a pot then add the onion – caramalise the onions over medium heat for about 10 minutes.
  2. Onions need to have that beautiful honey colour.
  3. Add the mushrooms, thyme, rosemary and the salt and pepper. Fry for a further 10 minutes. I love to hear the snap-crackle-pop of the thyme!
  4. Add the red wine and garlic and de-glaze the pan.
  5. Then add the chicken stock and the tomato paste. Simmer till half the amount is left. This is important - it needs to be a thickish sauce consistency.
  6. Add the rest of the butter and let it melt. Taste and season.
  7. Sieve through a fine sieve and add the beetroot blocks. Set aside.
  8. Keep the big onion pieces and oyster mushrooms aside – discard the thyme and rosemary.
  9. Heat the oil in the pan and fry the ostrich according to your taste – medium rare for me. Season meat to your taste.
  10. Add the onions and mushrooms (that you used in the jus) and fry these with the steak.
  11. Take the steak out of the frying pan to rest (let it rest for least 8 minutes) and add the red wine jus to the steak juices in the pan.
  12. To serve: Put the steak on a plate – add some onion pieces and giant oyster mushroom on top. Then pour some jus at the bottom of the plate. Dress with a few blocks of beetroot around the steak.

 

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malay infused seafood soup

malay infused seafood soup

malay infused seafood soupThis is my all-time favourite winter soup recipe. It lies very close to my heart for two reasons – I was introduced to this recipe by my wonderful chef friend, Louis Verwey (the recipe was very different then and I developed it as I went along into what it is today) and secondly this recipe took me through to the Top 50 of Masterchef SA and earned three overwhelming and resounding yes’s from judges Andrew, Bennie and Pete. My Masterchef journey was an incredible experience, it was an amazing roller coaster ride of emotions, nerves and sheer excitement but the best part was meeting all the fantastic people who all share a common passion – cooking! This adventure re-ignited in me the fire and a burning desire to learn and share in the fun, frivolity and sheer pleasure that comes with cooking and everything culinary. I am very proud to have made it into the Top 35 only to be booted out on the potato challenge. Needless to say I have not cooked or peeled a potato again – but that is a story for another day…enough about me…back to this exquisite soup …

malay infused seafood soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • For the stock
  • 1 celery stick, chopped (with the leaves)
  • 1 onion, cut in half (I keep the skin on - I only peel the onion if I want to make a clear stock)
  • 1 carrot, chopped (…again keep the skin on – didn’t we learn that all the nutritional value lies in the skin?)
  • 5 black pepper corns
  • 2 cardamom pods
  • 1 clove of garlic cut in half
  • 1 small bunch of parsley
  • 350g white fish – I use small whole hakes which I cut into chunks
  • 800ml water
  • 1 clove garlic, finely grated
  • Seafood
  • 24 mussels in ½ shell
  • 400 g kingklip (or any other firm white fish), cut into cubes of +- 2.5cm x 2.5cm
  • 12 de-veined prawns with shells – I love to keep heads on – if you do take the heads off, don’t discard these….add them to your stock
  • Other ingredients
  • 30g butter
  • 45 ml flour
  • 10 ml masala (I mix my own from the following ground ingredients: 15 ml turmeric, 15ml cumin, 10 ml coriander, 10 ml fennel, 15 ml hot “curry powder” this you can get from your local spice shop or supermarket)
  • 30 ml tomato paste
  • 1 ½ chicken stock cube, crumbled
  • 2 large tomatoes, peeled and finely chopped
  • Juice of ½ small lemon
  • For the gremolata
  • 30 ml chopped parsley
  • 1 clove garlic, finely grated
  • Zest of one lemon
  • One big squeeze of lemon juice
  • 30 ml olive oil
Instructions
  1. Prepare your stock by adding the first 9 ingredients in a pot and let it simmer for 20 minutes.
  2. Take the mussels and place them in a sieve and then put it in the stock to cook for 2 minutes. I do this to infuse the juices in the stock (and to defrost if still frozen). Take out and leave aside.
  3. Repeat the same process with the prawns – leave to simmer for about 3-4 minutes in the stock. Take out and set aside
  4. Take the stock and strain through a very fine sieve. Set aside. (You can discard the stock ingredients but it does make for a very nutritious and fishy treat for my two canine children!)
  5. Add the finely grated garlic to this stock.
  6. Now, melt the butter in a pot. Add the flour to make a roux. Stir for about 2-3 minutes. Then add the tomato paste and masala. Stir well.
  7. Add the warm stock - ladle by ladle - whisking briskly to make sure it does not form lumps. Once you have added the stock, bring it up to simmer - you will see that it has now thickened.
  8. Add the stock cube and the chopped tomatoes. Cook for about 5 minutes. Stir well.
  9. Now add the raw fish and let it simmer for +-3 minutes, then add the prawns and mussels.
  10. Add the lemon juice and stir lightly – be careful not to break the fish! Season for taste by adding salt and pepper, lemon juice.
  11. Simmer for a 5-10 minutes.
  12. Lastly, mix the last 4 ingredients together to make the gremolata and set aside
  13. To serve – in the bottom of a soup bowl put a dollop of the gremolata. Take the prawns out of the soup and place 2 prawns on each plate, add 3 or more pieces of fish. Strain the fish soup through a sieve and pour in the bowl around the fish and prawns. Add 3-4 mussels on top.
  14. Garnish with a few drops of gremolata on top. Serve immediately.

 

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