Tag Archives: South Africa

#stellenbosch street soirées

#stellenbosch street soirées

One of my favourite food and wine tasting experiences was recently at the bi-monthly Stellenbosch Street Soirée. Presented by Stellenbosch Wine Routes, this regular pop-up wine and food tasting event transforms the lower part of the historic town’s Drostdy Street (in the shadow of Moederkerk) into a culinary haven for connoisseurs and students alike. The Soirée is a great event to go to with friends, and to make some new ones. Expect live music, great food and loads of wine.

Stellenbosch Street Soiree

Dates: 8 and 22 March 2017
Time: 6pm – 8pm
Where: Drostdy Street, Stellenbosch
Cost: R70 (includes tasting glass and unlimited tastings)
More info: www.wineroute.co.za
Contact +27 21 886 4310 or +27 21 886 4330

Tip: Go early because the tickets sell out fast.

Tasting wine in the shadow of the Moederkerk

Tasting wine in the shadow of the Moederkerk

Upbeat vibes by talented local musicians

Upbeat vibes by talented local musicians

Snack on some delicious bites

Snack on some delicious bites

Chat to local wine farmers like Nora Sperling-Thiel from Delheim

Chat to local wine farmers like Nora Sperling-Thiel from Delheim

Enjoy the best local wines

Enjoy the best local wines

If you want to stay over try the luxurious Life and Leisure Guest House

If you want to stay over try the luxurious Life and Leisure Guest House

Look at this  dreamy bathroom!

Look at this dreamy bathroom!

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south Africa’s best olive oils announced

south Africa’s best olive oils announced

A total of 36 extra virgin olive oils (EVOO) of the 2016 harvest were lauded as South Africa’s finest during the annual SA Olive Awards gala dinner held last night (Thursday, 01 September). These premium products walked off with Gold medals in three categories – 6 for Delicate, 20 for Medium and 10 for Intense. The competition, now in its 11th year, attracted a record 110 entries. In addition to the 36 Gold medals, 53 Silver and 11 Bronze medals were awarded.

The gold medallists in the Delicate category are: De Rustica Estate Delicate EVOO, Greenleaf EVOO, Mont Rouge Owner’s Reserve EVOO, River Press EVOO, Spar Authentic EVOO and Tokara Frantoio EVOO.

Tokara Frantoio walked away with a gold medal in the Delicate category

Tokara Frantoio walked away with a gold medal in the Delicate category

In the category for Medium EVOO’s top honours went to: Adamskloof EVOO, Andante EVOO, Cederberg Olives Frantoio EVOO, Chaloner Mountain Oil EVOO, De Rustica Estate Medium EVOO, Gabriëlskloof EVOO, Galenia Estate Director’s Blend EVOO, Galenia Estate Estate Blend EVOO, Kleinbergskloof Estate Blend EVOO, Kloovenburg EVOO, Kredouw Frantoio EVOO, Lettas Kraal Green Olive Blend EVOO, Lettas Kraal EVOO, Marbrin Olive Growers Medium EVOO, Mont Rouge Karoo Reserve EVOO, Rio Largo EVOO, Rio Largo Gold EVOO, Waterleliefontein EVOO, Wildekrans Field Blend Selection EVOO and Wildekrans Endless EVOO.

The top-performers in the Intense category are: Andante Forte EVOO, Andante Intenso EVOO, Anysbos EVOO, De Rustica Estate Intense EVOO, Kransfontein Coratina EVOO, Marbrin Olive Growers Intense EVOO, Marbrin Olive Growers Directors Reserve EVOO, Prince Albert Olives Karoo Blend Intense EVOO, Rio Largo Premium Blend EVOO and Willow Creek Director’s Reserve EVOO.

A team of professional tasters meticulously scrutinized the medal contenders one-by-one according to quality, complexity and balance in terms of aroma and taste during a four-day blind tasting.

The esteemed judging panel comprised internationally accredited olive oil tasting panel leader and consultant, Dr Antonio G Lauro from Italy, and members of the SA Olive tasting panel: Leonard Arangies, Robert Claasens, Gerrie Duvenage, Reni Hildenbrand, Birgitta Hofmeyr, Benedetta Lami, Louise Rabie and Kelly White.

Full results are available on the SA Olive website www.saolive.co.za

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The Top 10 restaurants in South African announced

The Top 10 restaurants in South African announced

The Top 10 restaurants in South Africa were announced yesterday at the 2015 Eat Out Mercedes-Benz Restaurant Awards.

The Test Kitchen did it again, taking top honours among South African Restaurants as the Restaurant of the Year for the fourth consecutive time. Scot Kirton of La Colombe won the coveted title of Eat Out S.Pellegrino Chef of the Year.

Restaurant of the Year_Luke Dale-Roberts of The Test Kitchen with Claudia Walters of Mercedes-Benz and Abigail Donnelly of Eat Out.

Restaurant of the Year_Luke Dale-Roberts of The Test Kitchen with Claudia Walters of Mercedes-Benz and Abigail Donnelly of Eat Out.

Franschhoek-based restaurant The Tasting Room at Le Quartier Français was recognised for maintaining the highest level of service with the Service Excellence Award for the second year running and also took third place in the Top 10.

Restaurant nr 3 and Service Excellence Award winner,  The Tasting Room. L-R: Morne Wessels, Eleanor Kerwan, Margot Janse, Gerald van der Walt_Harry Rawana, Gregory Caci

Restaurant nr 3 and Service Excellence Award winner, The Tasting Room. L-R: Morne Wessels, Eleanor Kerwan, Margot Janse, Gerald van der Walt_Harry Rawana, Gregory Caci

The Nederburg Rising Star Award went to Carmen Muller of The Tasting Centre at Rupert & Rothschild in Franschhoek for her promising talent, and the Wine Service Award for a top sommelier was won by Lloyd Jusa of Five Hundred at The Saxon in Johannesburg. Greenhouse at The Cellars-Hohenort received the Boschendal Style Award.

Boschendal Style Award Winner, Peter Tempelhof of Greenhouse

Boschendal Style Award Winner, Peter Tempelhof of Greenhouse

Says Eat Out Editor and Chief Judge Abigail Donnelly: “It’s been a phenomenal judging season with seemingly endless opportunities to enjoy fantastic food. South African dining really is of a world-class quality – I am honoured and humbled to have experienced such excellence this year.”

The 2015 winners are:

1. The Test Kitchen
2. La Colombe
3. The Tasting Room at Le Quartier Français
4. Greenhouse at The Cellars-Hohenort
5. Five Hundred at The Saxon
6. The Restaurant at Waterkloof
7. Restaurant Mosaic at The Orient
8. Terroir
9. The Pot Luck Club
10. Jordan Restaurant

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beef burger – keep it simple

beef burger – keep it simple

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{This recipe was inspired by an ingredient list I received from Pick n Pay for their freshlyblogged challenge #10 competition}

Burgers in my opinion are connected to experiences. The best burger I ever ate, was at the age 18, my first year at varsity, half-intoxicated after an evening of drinking and dancing. It was 4 am in the morning, my buddies and I were at a roadhouse on the PE beachfront. It was a messy tomato chillie burger. Was it the best culinary burger? No, but it was the burger I will remember forever!

I decided to ask five of my favourite chefs what was their best burger and potato side dish. Nic van Wyk (Diemersdal Eatery), Pete Goffe-Wood (Masterchef judge), Jackie Cameron (Hartford House), Henry Vigar (La Mouette), Andrew Robertson (Tsogo Sun) shared their opinions. Unsurprisingly, it’s all about honouring and respecting the ingredients… simplicity gives the burger its originality.

They wanted a good bun, a real beef patty, cheddar cheese, shredded lettuce, homemade mayonnaise, BBQ sauce, onion (cooked or raw), gherkins, homemade chips with aioli or mayonnaise and Nic added what I love – the Jalapeño relish.

So listening to the professionals I made a burger with a simple flavoursome beef patty, mature cheddar cheese, chunky homemade chips, homemade mayonnaise and added my favourite topping tomato + gherkin + Jalapeño relish. It was delicious, simple and honest.

By all means, taper your burger to your taste…but keep it simple, honest and true and it will be a happy memory for whoever may venture a bite.

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beef burger - keep it simple
 
Author:
Ingredients
  • Beef Patty
  • 1 large onion (200g) onion, finely chopped
  • 2 Tbsp olive oil
  • 500 g beef chuck, deboned with sinews removed and milled OR 500g mince
  • 1 egg
  • ½ hamburger bun, soaked in water and then water squeezed out
  • 1 tsp salt
  • ½ tsp milled black pepper
  • ½ tsp garlic powder
  • 2 tsp wholegrain mustard
  • For patty grilling
  • 2 Tbsp oil
  • ¼ cup Spur Original and Spicy grill basting sauce
  • Tomato, gherkin and Jalapeño relish
  • 2 Tbsp olive oil
  • 3 tomatoes (350 g), chopped
  • 3 large gherkins (110g), chopped
  • 70g pickled Jalapeño chillies, chopped
  • 2 Tbsp Spur Original and Spicy grill basting sauce
  • ¼ tsp salt
  • ¼ tsp milled black pepper\
  • Homemade Fries
  • 4 large potatoes, peeled and cut into your favourite chip size – do not cut them too small.
  • Oil for deep frying
  • Maldon salt
  • Two-minute stick blender mayonnaise
  • 1 egg, at room temperature
  • 1 cup oil, sunflower oil – not olive oil
  • 1 Tbsp white wine vinegar
  • 2 tsp wholegrain mustard
  • ¼ tsp salt
  • Large pinch of garlic powder
  • "Raw" onion
  • ½ onion, sliced into rings
  • ½ cup of boiling water
  • Other ingredients
  • 4 hamburger buns, toasted
  • 4 thick slices of mature cheddar cheese
  • iceberg lettuce, cut very finely
Instructions
  1. Beef Patty - Fry the onions in olive oil for 30 minutes on slow to medium heat. This allows the onions to become soft and caramelised until they take on a deep caramel colour. We want to infuse the sweet flavours of the caramelised onions into the burger.
  2. Add the onions to all the other burger ingredients.
  3. Mix well and form patties of 150g each.
  4. Add oil to griddle pan and fry till done as per your taste, basting with the Spur sauce every time you turn the patties.
  5. Tomato, gherkin and Jalapeño relish - Add all ingredients into a pot and cook for 20 minutes over medium heat. Stirring occasionally. The relish should have a thick consistency.
  6. Homemade Fries - Parboil your cut chips in salted water for 4½ minutes.
  7. Drain and leave to dry. Allow at least 1 hour for the cut chips to dry properly.
  8. Heat your oil to 180 ˚C and fry until golden and crisp.
  9. Drain on kitchen towel and sprinkle with Maldon salt.
  10. Two-minute stick blender mayonnaise - Break the egg into a tall container (the best is to use the stick blender’s own container) or jug, then add the oil. Let it settle for a few minutes.
  11. Place your stick blender right on top of the egg at the bottom of the jug and start blending until the mayonnaise starts emulsifying. S-l-o-w-l-y pull the stick blender up to complete the emulsification process.
  12. Add the rest of the ingredients and mix well.
  13. "Raw" onion - Pour the boiling water over the onion and allow to stand for 5 minutes. Drain the water and set aside.
  14. By following this method, you will still retain the crunchiness, crispness and flavour that you need but will tone-down the original pungency of the onions.
  15. To assemble - Generously smear the mayonnaise on your toasted bun, adding the shredded lettuce.
  16. Add your cheese then the beef patty. Top your burger with the tomato relish and the crunchy onions. Serve with some homemade, hand-cut crispy fries.
  17. Five ideas to pimp up your homemade mayonnaise -
  18. Add chopped fresh parsley and coriander for that fresh flavour with salads;
  19. Add a bit of wasabi paste to your mayo you can really impress your guests when you serve sushi;
  20. Add some black pepper and it will be with baked potatoes;
  21. Chopped capers and lemon will work wonders to a simple fish dish;
  22. Add a bit of masala mix and try it with some home fries.

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the universe + marcus wareing

the universe + marcus wareing

Doing what I do best is lying in my sun-kissed bed on a Saturday…with a gorgeous chef…

This past Saturday I was in bed with Marcus Wareing … paging through some of his recipe books. He is an adventurous and genius chef. I decided to cook for Marcus and do my best to impress him with something cheffy and spectacular, you know, something out of this world …almost cosmic.

{This recipe was inspired by an ingredient list I received from Pick n Pay for their freshlyblogged challenge #7 competition}

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So I set about recreating a culinary universe. The deep red tomato passata casts a nebula cloud, the rice and Gruyere ball is the moon whilst the bacon soil reflects the milky way of stars. The braised leeks are shooting stars falling from a distant galaxy and the butternut terrine is representing my layered personality all tightly packed into a cube of energy, shaped by the forces swirling around it. The tomato passata, bacon and thyme tie everything together into an alluring stream of cosmic energy and intrigue. Marcus, I made your butternut terrine but made it my own with burnt butter, cooked bacon fat and thyme.

I am always amazed what you can do with the simplest of ingredients. With just rice, butternut, leeks, tomatoes, thyme and bread – I created the universe. Who would have thought it Marcus?

Tips for making bread crumbs without a food processor
Put slices of bread (fresh or stale) on a rack and put it in the sun for an hour or two.
Then great it with a grater or just rub it between your hands – it will crumble easily.
Keep in an airtight container.
Breadcrumbs freeze very well.

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bacon soil
 
Author:
Ingredients
  • 250g bacon, finely sliced into small cubes
  • 1 Tbsp butter
Instructions
  1. Fry the bacon on high heat until crispy.
  2. Put on a paper towel to drain and set aside.
  3. Keep the cooked bacon fat. We are using it in the butternut terrine.

 
butternut terrine
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 350 g butternut top, thinly sliced with mandoline slicer
  • 2 Tbsp cooked bacon fat
  • 80g butter
  • 3 big twigs of thyme
  • Salt
Instructions
  1. Preheat the oven 180 °C.
  2. Place the butter, thyme and bacon fat in a small saucepan and bring to a gentle simmer for 10 minutes. Allow the butter to turn a slightly brown colour and the thyme to infuse. Pass through a sieve.
  3. Layer the butternut in a silicone baking dish approximately 6cm x 15 cm, brushing each layer with melted butter and a sprinkle of salt.
  4. Bake in the oven for 45 minutes, pressing down 4 times throughout the baking process, then remove and chill in the fridge. When completely cool, cut into small cubes.

 
gruyere balls
 
Author:
Ingredients
  • ½ cup Spekko rice
  • ½ tsp salt
  • 1 Tbsp butter
  • 20g Gruyere cheese, finely grated
  • 1 egg, beaten
  • Bread crumbs – add some seasoning in the crumbs
  • Oil for deep frying
Instructions
  1. Cook the rice as per packet instruction but stir regularly when cooking. You want mushy/ sticky consistency (you don’t want fluffy rice). If need be add more water. Set aside to cool down.
  2. Roll the parmesan cheese into 12 small grape size balls.
  3. Take the rice and form a ball. Add a Parmesan ball in the middle.
  4. Roll in egg and then in bread crumbs.
  5. Deep fry until golden brown.

 
tomato passata
 
Prep time
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Author:
Ingredients
  • 1 can PnP chopped tomatoes
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 big sprig of thyme
  • ¾ tsp salt
Instructions
  1. Add all ingredients in small pot and simmer 15 - 20 minutes until thick consistency.
  2. Taste for seasoning.
  3. Pass through a sieve and set aside.

 
braised leeks
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 Tbsp butter
  • 1 large leek, peeled and cut in two and then halved length ways
  • 1 sprig thyme
  • 2 tsp wine vinegar
  • 50 ml chicken stock (I used NoMU)
Instructions
  1. Heat the butter in a frying pan, add the leeks and thyme and braise for about 5 minutes.
  2. Add the vinegar and stock cook for another 10 minutes.

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amarula spoons – simple seduction spoon by tempting spoon

amarula spoons – simple seduction spoon by tempting spoon

Amarula, dark chocolate, almonds, pears … These ingredients are the shortest route to seducing my husband in the foodie sense, taste bud for taste bud. I wanted to make something that he could pop into his mouth and then eat the whole dessert. Something I could serve him on a cold winters’ night in front of the fire. I set about making some devious plans 🙂

{his delicious recipe was inspired by an ingredient list (see list + rules at bottom of this post) I received from Pick n Pay for their freshlyblogged challenge #5 competition..}

Watch me make this by clicking here.

amarula spoon

I created an edible spoon from almond brittle, then painted the inside of the spoon with the dark chocolate, topped it with the creamiest Amarula ice cream and squared it off with blocks of pear compote.

Ladies and gentlemen, all I can say is that this is just devilishly delicious. There is this subtle decadence that just gives way to this lingering seduction of flavours, spoon by tempting spoon.

Postscript: The next day I got a bunch of sunflowers (my best!), a wink and a smile and five second-hand recipe books (my husband knows how much I love them). One of the books he brought back for me was a real gem: “The Ark” with a foreword written by *drum roll* the one and only James Beard! #happiness

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Tips for making Amarula spoons
1. If you don’t have a spoon mould just make your brittle on a big baking tray, flatten it, once cooled break it into big pieces.
2. You can always use less butter if you like – the less you use the clearer and harder the toffee will be.
3. If you don’t have almonds you can use any other nuts.
4. Use a melon scoop to make the small balls of ice cream.
5. If you don’t have an ice cream maker, pop the custard overnight in the fridge and use – it is thick enough to sit on the spoon.

amarula spoons – simple seduction spoon by tempting spoon
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 spoons
Ingredients
  • Amarula Ice Cream
  • 5 egg yolks
  • 2 tbsp sugar
  • 1 cup cream
  • 1 cup Amarula
  • pinch of salt
  • Almond brittle spoons
  • 4 tbsp water
  • ½ cup sugar
  • 70g butter
  • pinch of salt
  • ¼ cup PnP blanched almonds, toasted
  • 50g dark chocolate, cut into small pieces
  • Silicone spoon mould (I bought the silicone spoon mould from Banks)
  • Pear compote
  • 150 g unpeeled Forelle pear, sliced into small blocks (retain some of the red of the skin for serving)
  • 70 g sugar
  • ½ cup water
Instructions
  1. Ice Cream - Beat egg yolks and sugar together until fluffy.
  2. Heat the Amarula, cream and salt. Do not let it boil.
  3. Add the Amarula mixture slowly to the egg mixture - stirring briskly throughout the entire process.
  4. Place over a double boiler, stirring continuously until you have a mixture that is of a custard consistency. Set-aside and allow to cool down.
  5. Process through your ice cream machine until set.
  6. Almond brittle spoons - Add the sugar and water in a pan and cook until the sugar has dissolved.
  7. Add the butter and salt and cook until it reaches the hard-crack stage, or 300ºC on a candy thermometer. The mixture needs to have a deep golden colour.
  8. Stir in the almonds and pour the mixture into the spoon silicone mould. With a metal spatula smooth the top of the mould and scrape off all the excess mixture from the mould. Set aside to cool.
  9. Melt the chocolate over a double boiler.
  10. Remove the spoons from the mould and paint the inside of the spoon with the melted chocolate.
  11. Place the spoons immediately into an airtight container until needed.
  12. Pear Compote - Put all your ingredients in a small pot and let it simmer for about 10 – 15 minutes. The pears must be translucent but not mushy; they should still retain some firm shape but with a thick, syrupy reduced consistency. Put aside to cool down.
  13. To assemble - Add a small, marble sized dollop of ice-cream to each spoon.
  14. Add a few blocks of the pear compote and finish off with a few shavings of fresh raw pear skin.
  15. Tips for making Amarula spoons
  16. If you don’t have a spoon mould just make your brittle on a big baking tray, flatten it, once cooled beak it into big pieces.
  17. You can always use less butter if you like – the less you use the clearer and harder the toffee will be.
  18. If you don’t have almonds you can use any other nuts.
  19. Use a melon scoop to make the small balls of ice cream.

Ingredients + Rules for challenge #5
Amarula
Dark chocolate
Pears
Cream Crackers
Blanched almonds

You may omit one ingredient – except the Amarula – from the list above.
You may add one ingredient of  your choice from the food aisles of PnP
Your dish must  must feature a custard-based recipe.
You can use any and all ingredients from the approved Freshly Blogged Pantry List. Olive oil, Vegetable oil, Salt, Pepper, Flours (cake, whole-wheat, bread and self raising), Baking powder, Bicarbonate of soda, Yeast, Butter, Milk, Eggs, Sugar (granulated, castor, icing, brown and treacle),Stock (powder or liquid – beef, chicken, fish, vegetable)

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chicken + tangy coleslaw open sandwich

chicken + tangy coleslaw open sandwich

This deliciousness of a sandwich was introduced to me by my work colleague, the lovely American – Madeleine. I just love the combination of the fresh ingredients and the fantastic salad dressing that just lifts each bite. I realised once again how delicious homemade salad dressings are … and together with the coleslaw + chicken makes for a tangy-crunchy, rich-tasty, but above all healthy easy meal. For an even healthier option you can just grill your chicken.

What is also super is that you can use the coleslaw as a salad on its own – I added some fennel + flavourburst micro leaves + bean sprouts to give it extra flavour and crunch. This salad fits in perfectly with one of those impromptu braais that we so enjoy.

Watch me make this by clicking here.

chicken and coleslaw

chicken and coleslaw chicken and coleslaw chicken and coleslaw

chicken + tangy coleslaw open sandwich
 
Prep time
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Total time
 
Author:
Serves: 2
Ingredients
  • 4 Slices of bread
  • 300g Crumbed chicken pieces / steaklets
  • Coleslaw
  • 50g White cabbage, finely sliced
  • 50g Red cabbage, finely sliced
  • 2 Spring onions or salad onions, chopped
  • 2 Baby fennel bulbs, finely sliced
  • 40g Mung bean sprouts or any sprouts
  • 1 Red chilli, chopped
  • 10 g Parsley, chopped
  • 10g Flavourburst micro leaf salad (optional)
  • Salad dressing
  • 1 Tbsp Dijon Mustard
  • 3 Tbsp Sherry vinegar
  • 10g Parsley, chopped
  • ½ tsp Salt
  • Large pinch of milled black pepper
  • ¼ Cup olive oil
Instructions
  1. Preheat your oven to 200 °C and bake the crumbed chicken pieces for 20 minutes – or as per the instructions indicated on the packet.
  2. Mix all the coleslaw ingredients together.
  3. Mix the salad dressing ingredients together and drizzle over coleslaw. Mix well and make sure you coat all of the coleslaw. Season to taste.
  4. Place the just fried or oven baked chicken pieces onto your bread and top it with the coleslaw.
  5. Note: I don’t butter my bread but you can if you want to.

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hot mexican burger

hot mexican burger

Pick n Pay freshlyblogged challenge #3

This delicious recipe was inspired by a very interesting ingredient list (see list below) I received from Pick n Pay for their #freshlyblogged competition.

hot mexican burger

The other day I visited San Julian restaurant in the heart of Cape Town. There the chef showed us how to make real tortillas using fresh white corn. Hello!! …they make them fresh every single day in the restaurant (*bow down). My mouth literally hung open when they showed us – it is so simple, so fantastically authentic and made by real Mexicans! Checking out this week’s ingredients my first thought when seeing the maize meal was to use this along with corn kernels as the base of a Mexican style burger. I added paprika, lime zest and dried chillies to the ostrich meat – it turned out to taste like spicy chorizo sausage! I was quite surprised but very happy I must add. I used the wine and hot chutney to make a basting for the burgers and to round of the dish I made a simple, lime infused guacamole. I loved all the Mexican flavours – they are so simple, so uncomplicated but burst in your mouth like in a plethora of vibrant taste sensations.

Ingredients for challenge #3
Drostdy-Hof Pinotage
500g maize meal
500g ostrich sausage
1 punnet of waterblommetjies /green beans
PnP Chutney of your choice
250g PnP mixed dried fruit

Rules for challenge #3
You may omit one ingredient (except the Drostdy-Hof Pinotage) from the above list.
You may add three spices.
You may add three fresh ingredients.
Some part of the dish must be cooked over the coals(pictorial proof of said cooking method is required).

You can use any and all ingredients from the approved Freshly Blogged Pantry List. Olive oil, Vegetable oil, Salt, Pepper, Flours (cake, wholewheat, bread and self raising), Baking powder, Bicarbonate of soda, Yeast, Butter, Milk, Eggs, Sugar (granulated, castor, icing, brown and treacle),Stock (powder or liquid – beef, chicken, fish, vegetable)

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hot mexican burger
 
Prep time
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Author:
Serves: 4
Ingredients
  • Corn “bun”
  • 2⅔ cups (660ml) water
  • 2 mielies (corn on the cob), the corn needs to be sliced from the cob
  • ½ tsp (2.5ml) salt
  • ¾ cup (180ml) maize meal
  • 1 ½ tbsp (22.5ml) butter
  • Basting
  • ½ cup (125ml) Drostdy-Hof Pinotage
  • ½ cup (125ml) PnP Hot Chutney
  • Burger patty
  • 400 g Ostrich sausage, remove the sausage meat from its casing
  • 2 tsp (10ml) paprika
  • 1 tsp (5ml) chilli flakes
  • zest of 2 limes
  • Guacamole
  • 50g green beans
  • 2 ripe avocados, crushed
  • juice of ½ lime
  • 1tsp (5ml) chilli flakes
  • ½ tsp (3ml) salt
Instructions
  1. Corn bun - Bring the water, corn and salt to the boil. Add the maize meal and mix well. Turn the heat down and allow it to simmer for 30 minutes. Add the butter and mix through. Taste for seasoning.
  2. Lightly oil a 20 cm x 20 cm dish with some olive oil. Scrape the porridge into the dish and flatten with spoon. Set aside to firm-up (about 45 min will do).
  3. Cut 4 circles out of the porridge to use as your bun. Set aside.
  4. When the corn patties are ready to use, heat them on the fire.
  5. Basting - Pour the wine and chutney into a small pot and simmer for 10 minutes. Set aside.
  6. Guacamole - Cook the green beans for 10 min and slice thinly.
  7. Mix with avocado, lime, chilli and salt. Taste for seasoning.
  8. Ostrich burger patty - Mix the sausage meat, paprika, chilli and zest together. Making sure you mix this well. Shape to form 4 x 100g patties.
  9. Place the meat patties on the fire and braai for +-10 minutes (see tips for braaiing below). Baste with basting sauce every time you turn around.
  10. To assemble - Place the corn bun onto a plate or serving dish, add the patty and then add a dollop or two of guacamole. Sprinkle with chilli flakes and a few green beans.
  11. Tips for braaiing burgers over the coals - You need hot coals.
  12. The grid must be positioned about 10cm above the coals.
  13. Lightly oil your burger patties on both sides before you put them in the grid.
  14. Use a grid that you can turn around for the patties. It makes life much easier.
  15. Braai for a total of 4-5 mins on each side.

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ragù with potato + carrot crush = pick n pay freshlyblogged challenge #2

ragù with potato + carrot crush = pick n pay freshlyblogged challenge #2

Pick n Pay freshlyblogged challenge #2

This delicios recipe was inspired by a very interesting ingredient list (see list below) I received from Pick n Pay for their freshlyblogged competition. See list of ingredients and rules below.

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As a family, when I was growing up we used to eat “mince and pasta” every Saturday. You see we used to have dishes for Monday, Tuesday etc. and this was our Saturday dish. So l decided last Saturday that I wanted to make a ragù with the beef shin and I replaced the pasta with carrot and potato crush. I also added fresh parsley to the ragù and the crush for that fresh Italian originality. This crush with pepper and butter was also something I grew up with during my childhood. I remember it was one of my dads’ favourite dishes – he loved to scoop it onto his plate while it was still piping hot. He always added that extra bit of butter and a pinch more black pepper. He was so in my thoughts when I made this dish. You would have loved it dad… today I missed you so much. Love always…

ragu

Ingredient List and rules for challenge #2
1 Knorr beef stock pot
1 Block of beef suet
1 Punnet PnP Soup Mix (containing one potato, one carrot, one celery stalk)
500g Beef Shin
PnP star anise
PnP white wine vinegar

Rules
You may omit one ingredient (except the 1 Knorr Beef Stock Pot) from the above list.
You may add two fresh ingredients (fruit, vegetables or herbs)
You may add one grocery item.
You can use any and all ingredients from the approved Freshly Blogged Pantry List. Olive oil, Vegetable oil, Salt, Pepper, Flours (cake, wholewheat, bread and self raising), Baking powder, Bicarbonate of soda, Yeast, Butter, Milk, Eggs, Sugar (granulated, castor, icing, brown and treacle),Stock (powder or liquid – beef, chicken, fish, vegetable)

ragu

 

 

ragù with potato + carrot crush = pick n pay freshlyblogged challenge #2
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Ragù
  • 2Tbsp (30ml) Atora shredded suet
  • 1Tbsp (15ml) Olive Oil
  • 350g Boneless beef shin, cut into small blocks
  • ½ Cup (50g) Carrots, cut into very small blocks
  • ½ Cup (50g) Celery, sliced finely
  • 1Tbsp (15ml) White wine vinegar
  • 1 Cup (250ml) Water
  • 1 Beef stock pot
  • ½ Cup (125ml) Milk
  • 600g Ripe red tomatoes grated
  • Salt
  • Milled black pepper
  • 3Tbsp (45ml) Parsley coarsely chopped
  • Potato and carrot crush
  • 1 Cup (150g) Potato, cut into blocks
  • 1 Cup (150g) Carrot, cut into blocks - cut potatoes and carrots in the same size blocks so they can cook evenly
  • 1 ½ Tbsp (22.5 ml) Butter
  • 1Tbsp (15ml) Parsley coarsely chopped
  • ⅛ tsp (0.6 ml) Salt
  • Big pinch of milled black pepper
  • To serve
  • Olive oil
  • ½ Tomato, deseeded and chopped into small blocks
  • Parmesan cheese to serve
Instructions
  1. Ragù - Heat the suet and olive oil in a pot. Add the beef and sauté over medium heat until brown. Take the meat out of the pot and set aside.
  2. Add the carrots and celery into the same pot and cook gently for two minutes.
  3. Transfer the beef back in the pot and add the water, vinegar and stock pot. Cook stirring occasionally, until all the water has evaporated.
  4. Add the milk and cook until the milk has evaporated, stirring occasionally.
  5. Next add the grated tomatoes and stir well. When the pot starts to bubble turn down the heat to the very lowest so the ragù can cook at a simmer.
  6. Cook uncovered for a minimum of 1 ½ hours stirring occasionally. If it starts to reduce too much add little water and continue to cook. When cooked taste and correct the seasoning.
  7. Add the parsley to the sauce, stir and serve over the potato mash.
  8. Potato and carrot crush - Boil carrots and potatoes together till cooked.
  9. Crush with a fork – this is not mash so we don’t want it fine like mash.
  10. Add the rest of the ingredients – mix well and serve hot with ragù.
  11. To serve - drizzle with good olive oil add some parmesan shavings and finally add the chopped tomato blocks and a few extra sprigs of parsley.

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mini-chocolate-crumpet-caramel-cakes

mini-chocolate-crumpet-caramel-cakes

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I have some wonderful memories of warm crumpets with melting butter and golden syrup dripping down the side. I used to scoff these up as a kid – so the other day I felt like baking a cake but when it came to it, I did not have the energy to go through all that kind of “baking” trouble – you know you get those days sometime 🙂 . Instead I decided to build a crumpet cake stack with caramel in between – you very well know by now that caramel is my downfall and is my ultimate sweet treat. To change the normal crumpet, I added some cocoa and a little vanilla essence.

So without baking for hours I presented my guests with these mini-chocolate-pancake-caramel-cakes and well … It was the best “bake” yet … sweet temptation at its best!

Watch me make this by clicking here.

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choc crumpet

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choc crumpet

 

mini-chocolate-crumpet-caramel-cakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 3
Ingredients
  • 1 Egg
  • 30ml Sugar
  • 5ml Vanilla essence
  • 125ml Milk
  • 15ml Melted butter
  • 250 ml Flour
  • 2.5ml Salt
  • 15ml Cocoa powder
  • 10ml Baking powder
  • ½ Tin of caramel
  • Ice cream or cream to serve
Instructions
  1. Beat the egg, sugar and vanilla essence together.
  2. Add half the amount of milk and melted butter.
  3. Add the sifted flour, cocoa powder, salt and baking powder to the egg mixture. Mix through.
  4. Gradually stir in the remaining milk to form a smooth batter.
  5. Drop spoonfuls of the mixture onto a hot greased pan.
  6. Cook on one side and when air bubbles appear, turn with a spatula and cook on the other side until golden brown.
  7. Stack with caramel generously smeared in-between the layers of crumpet and serve with ice cream or cream.
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zingy warm mushroom and three cheese sandwich = decadent + delicious winter sandwich

zingy warm mushroom and three cheese sandwich = decadent + delicious winter sandwich

three cheese mushroom sandwich

If you want to watch me making this sandwich … click here.

This is just a really delicious winter sandwich that will send your taste buds into somewhat of a happy twirl. This is definitely not for someone on a strict diet but it will definitely impress all your friends and loved ones. I used three of my favourite soft cheeses – Boursin (my ultimate!!), some blue cheese and normal cream cheese. What gives this sandwich somewhat of an edge is the fact that the cheese fillings are at room temperature and the luscious mushrooms are somewhat zingy, warm and juicy. The important element in preparing this sandwich is the preparation of the mushrooms.

three cheese mushroom sandwich

Here are a few tips for frying mushrooms:
1. You need to add oil and butter to your non-stick pan – the butter adds that buttery, nutty flavour to the woody flavour of the mushrooms.
2. The pan must be smoking hot – if your pan is not hot enough the mushrooms will become soggy.
3. If you are cooking a lot of mushrooms – it is a good idea to cook them in batches.
4. Season your mushrooms while frying – for me the salt and pepper get etched into the delicious graininess of the mushrooms
5. Lemon and parsley always elevate the taste of the mushroom – try it.

three cheese mushroom sandwich

 

zingy warm mushroom + three cheese sandwich = decadent + delicious winter sandwich
 
Prep time
Cook time
Total time
 
Author:
Serves: 3
Ingredients
  • 6 Slices of bread
  • Butter
  • 1 Packet of micro leaves
  • Mushrooms
  • 300g Mushrooms
  • 1T Olive oil
  • 1T Butter
  • 1T Fresh thyme –leaves picked
  • Pinch of chilli powder
  • Salt
  • Black pepper
  • A generous squeeze of lemon juice (from ½ lemon or more)
  • 5g Chopped parsley
  • Cheese filling
  • (cheeses must be at room temperature)
  • 3T Cream cheese
  • 3T Boursin cheese
  • 3T Blue cheese
Instructions
  1. Prepare the cheese filling first by mixing all ingredients.
  2. Butter one slice of the bread very lightly. Divide the cheese fillings into three and add to the other side of the bread.
  3. Then prepare your mushrooms: Cook the mushrooms + thyme in the olive oil and butter in a very hot pan – season with salt and black pepper. Do not let the mushrooms become soggy; they should be a beautiful nutty and brown colour. At the end at the chilli powder, a big squeeze of lemon juice and chopped parsley.
  4. Add your mushrooms to the cheese filling side of your sandwich, top it with the delicious micro burst leaves and top with the other slice of bread. YUM!

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my aunt bettie’s bread pudding with a soft meringue blanket

my aunt bettie’s bread pudding with a soft meringue blanket

bread pudding

There are a few desserts that will always be on top of my nostalgic pudding list … and one of them is my mom’s bread pudding. She tells me that her version of bread pudding comes from my aunt Bettie from Kroonstad in the Free State. In this recipe you don’t use slices of bread but rather bread crumbs and you add nutmeg and this soft meringue blanket on top. In my version I used ghee to add a nutty flavour to the dish and if you want to be a traditionalist you can add some apricot jam on top of the pudding before you add the meringue. In our house, bread pudding was always served with homemade custard or a crème anglaise.

Watch me make this by clicking here.

mom's brood pudding recipe

This dessert’s simplicity lends itself to different interpretations and countless variations and any type of bread may be used – although white breads are the more commonly used. For me bread pudding is definitely comfort food with a big C.

bread pudding

But where does the original bread pudding come from? Bread puddings date back many centuries. Its origins can even be traced back to the days of the Romans! Back in those ancient times citizens could ill-afford to waste food so a variety of recipes stale bread were invented and became commonplace. Bread pudding was one of these recipes. Bread puddings were not only made by the Romans. Ancient versions of bread pudding include Om Ali, an Egyptian dessert made from bread, milk or cream, raisins and almonds; Eish es Serny, a Middle Eastern dish made from dried bread, sugar, honey syrup, rosewater and caramel; and Shahi Tukra, an Indian dish made from bread, ghee, saffron, sugar, rosewater and almonds.

bread pudding

my aunt bettie's bread pudding with a soft meringue blanket
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 Cups bread crumbs (6 slices of bread)
  • 2¼ Cups milk
  • 4 Egg yolks – beaten
  • ¼t Nutmeg
  • 2T Sugar
  • 3T Melted ghee (clarified butter)
  • ¼t Salt
  • To smear on after the first bake
  • 2T Apricot jam (optional)
  • For meringue
  • 4 Egg whites
  • 2T Sugar
  • Pinch of cream of tartar
  • Pinch of salt
Instructions
  1. Preheat oven to 160°C.
  2. Soak the breadcrumbs in the milk for a few minutes and then add all the other ingredients.
  3. Put in a buttered baking dish and bake for one hour.
  4. While the pudding is baking beat the eggs till soft peaks and then add the cream of tartar + salt + add the sugar spoon by spoon. Beat till you get a soft meringue.
  5. Smear some apricot jam thinly on top of the pudding and then add the meringue on top of the pudding - bake till golden brown for about 8 minutes.
  6. Serve with homemade custard.

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ham hock soup pot + wine + friends = perfect winter’s day

ham hock soup pot + wine + friends = perfect winter’s day

On one of those balmy, yet Cape wintery type days my husband and I were invited to lunch at some lovely friends of ours in their beautifully renovated old family home. It was one of those blissful afternoons spent cooking, sharing and laughing in the kitchen in between glasses of champagne. Whilst my friend and I nattered about this and that, the men drank beer, talked rugby and entertained the young kids as they excitedly ran in and out the house, chasing rugby balls, soccer balls and even the resident rooster. You know it was one of those special few hours where you completely forget about the troubles and stresses of the week, the chores or the unfinished laundry back at home. It was just one of those perfect afternoons.

image

Back in the kitchen, my friend made this amazing dish of ham hock, beans, chorizo and tomatoes – her husband was quick to say that despite his wife’s considerable resume of cooking qualifications and accomplishments that it was actually his dish – yes he claimed it! I was duly informed that there was no actual recipe and they just throw things together– it was thick and rich and perfect with a piece of bread at the bottom. This is my type of cooking. This is cooking at its best – it’s slow, it’s full of flavour and full of love.

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Most of the time, I too cook without recipes but being a blogger I have since forced myself into the discipline of writing everything down. So here you go – this is my version of this splendid ham hock soup pot – it is so delish and so nurturing and perfect for a cold winter’s night. To make matters and preparation simple I decided to use three ingredients of everything – and it worked out perfectly. You need about 4 hours for this so it may be a good idea to make it the day before.

There is also no doubt that this soup needs to be prepared with love and working your way through a few glasses of good red wine, swapping stories and spending some carefree idle hours in the company of good friends.

ham hock soup pot + wine + friends = perfect winter's day
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 1 Smoked ham hock +- 1kg
  • 3 Large carrots – finely chopped
  • 3 Large onions - finely chopped
  • 3 Celery sticks - finely chopped
  • 3 Garlic cloves - finely chopped
  • 3T Olive oil
  • ⅓ Cabbage thinly sliced
  • 3 Tins of tomatoes
  • 3T Tomato paste
  • 3 Stock cubes
  • 3L Water
  • 3 Tins of beans (butter beans or black eyed beans etc)
  • 30g Chorizo sliced thinly (optional)
  • 3T Oats
Instructions
  1. Fry the onions, carrots, celery and garlic over medium heat for about 5 minutes.
  2. Then add all the other ingredients except the beans + chorizo + oats and simmer for 3 hours.
  3. After 3 hours add the beans, chorizo and oats and simmer for another hour.
  4. Take the hock out – shred the meat and discard the skin and fat. Throw the meat back in the soup and serve piping hot with a delicious gremolate and some chopped chillies. Oh, yes and some chunky freshly baked bread.

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pan tumaca = simple + delicious {viva españa}

pan tumaca = simple + delicious {viva españa}

tomato spanish dessert

A slice of toasted bread with tomato … a sophisticated Spanish breakfast? This might surprise you but this is a very popular breakfast for millions of Spaniards… just plain and simple … bread and tomato. Pan tumaca is a recipe invented in Catalonia but according to the www it was probably brought there by Andalusian emigrants. There is just something about the Spanish, the Italians and the Greeks … they have a unique gift of turning the mundane into the fabulous and the dull into something truly delicious.

You see my very good friend chef Louis now lives in Spain – I was heartbroken when he moved to Castellón de la Plana near Valencia a few years ago – it felt like a part of me has gone with him. This past December we had the chance to meet up and spend a few magical days together. Just catching up again with him and his adventures was the most wonderful gift – to laugh, talk and cook together just like in the old days. Spain is now Lu’s new home and he gave me such insights about the real Spanish traditions and their infective passion for food.

The first breakfast of our holiday was this traditional Spanish breakfast – a slice of toasted bread + grated tomato + the best olive oil + maldon salt. No butter – just that. I was a little taken aback as Louis and I, given our collective South African heritage are kinda used to the big breakfasts… you know greasy fry-ups and perhaps even a mixed grill of sorts from the braai the night before… but after my first bite of this tapas-style-pan-tumaca, my anticipation for a sumptuous breakfast dissipated into complete contentment … I was converted! There was bliss to be found in its simplicity and the rudimentary sophistication of this dish.

tomato spanish dessert

However, with everything in life, Lu reminded me that there were a few good rules to follow …

• You can toast the bread if you like, but it is not compulsory
• The tomatoes must be red-ripe + fresh + plump
• Grate the tomatoes [that is what we did] – but the traditional way is to take the tomato and rub it over the one side of the slice of bread
• Use the best olive oil you can find or afford and drizzle over the tomato
• Use Maldon salt to finish the dish
• Some people like to rub garlic before adding the tomato to the bread
• And …Always cook with passion and love – no matter how basic the dish

… And there you have it. Olé!

grated tomato

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