THE WEEK AHEAD
STRAWBERRY SALSA
250g fresh strawberries,
cleaned and diced
1 small red onion, peeled check the temperature of the
and finely chopped oil if using a pot. Combine
1 green chilli, finely the flour, beer and dried PORK FILLET WITH ONION RINGS
chopped (optional) herbs. Season with salt and AND STRAWBERRY SALSA
1 small handful fresh freshly ground black pepper,
dill, chopped and stir until smooth. Add 1.5 OF
salt and freshly ground the separated onion rings, Add the garlic and spring
black pepper, to taste onion and fry, stirring,
coat well and fry, in batches, for about 2 minutes. Add
until golden and crispy, 3 – the baby marrow and
ONION RINGS 5 minutes. Using a slotted
canola oil, to fry spoon, remove the onion broccolini and cook, stirring
120g cake flour rings from the deep fryer occasionally, until the
250ml (1 cup) or pot and place on paper vegetables begin to soften,
Guinness beer towel to absorb excess oil. 5 minutes. Stir in the spinach
2 tsp dried oregano Serve alongside the pork and 80g of the sugar snap
1 tsp dried thyme and strawberry salsa. peas. Cook for a further
2 onions, peeled and 3 – 4 minutes. Season,
thickly sliced remove from heat and stir in
GREEN SHAKSHUKA the olives and herbs.
WITH DANISH FETA, 2 Make 8 indentations in
HOW TO DO IT
1 Combine all the marinade SOURDOUGH AND the mixture and crack an
ingredients in a large bowl. EDIBLE FLOWERS egg into each. Cover with
Mix well. Place the pork fillet Serves 4 EASY 30 mins the lid, turn the heat down
in the marinade, coat well, to low, return the pan to
cover and refrigerate for WHAT YOU NEED the stove and cook until
30 minutes. 2 tbsp olive oil the whites of the eggs are
2 Meanwhile, in a medium 2 garlic cloves, peeled almost set, 5 – 10 minutes.
bowl, combine all the salsa and crushed Remove from heat, scatter
ingredients. Drizzle with 4 spring onions, sliced with feta cheese and the
a little olive oil, season to on the diagonal remaining sugar snap peas.
taste, then set aside. 6 baby marrows, sliced Garnish with edible flowers
3 Preheat the oven 230˚C. on the diagonal and serve with chunks of
In a large pan on medium- 200g broccolini, trimmed sourdough bread.
high, heat a splash of olive 80g baby spinach, washed
oil. Remove the pork from 100g sugar snap
the marinade, reserving the peas, trimmed
marinade. Fry the pork until salt and freshly ground
browned, 3 – 5 minutes black pepper, to taste
on each side. Transfer to a 50g pitted green olives
baking tray and bake until 1 combined handful fresh
cooked to your liking, about coriander and mint leaves
15 minutes. In the pan used 8 extra-large eggs
to fry the pork, heat the 120g Danish feta, cubed
reserved marinade over edible flowers, to garnish
medium heat for about sourdough bread, to serve
5 minutes. Remove from
heat. Baste the meat with HOW TO DO IT
the reduced marinade 1 Pour the olive oil into a
immediately after removing it large pan (with a lid for later
from the oven. Let the meat use) placed on medium heat.
rest for 5 minutes.
4 For the onion rings, in a 2.5 OF
deep fat fryer or large, deep
pot, heat the oil to 180˚C. GREEN SHAKSHUKA WITH DANISH FETA,
Use a sugar thermometer to SOURDOUGH AND EDIBLE FLOWERS
THE WEEK AHEAD OXTAIL IN GUINNESS 3 x 400g tins chickpeas, beer, stock, bay leaves and
thyme. Cover and cook for
WITH CHICKPEAS
drained and rinsed
AND SPINACH
and simmer for 2 hours.
80g baby spinach
Serves 4 EASY 3 hrs 15 mins big pinch cayenne pepper 30 minutes. Lower the heat
3 Add the carrots,
HOW TO DO IT mushrooms and celery,
WHAT YOU NEED
1 Toss the oxtail in the flour. adjust seasoning and cook
1,3 – 1,4kg oxtail
Shake off excess flour and until the oxtail is tender,
50g cake flour
season well. Heat 2 tbsp of for a further 30 minutes or
salt and freshly ground
the olive oil over high heat so. Add a splash of water
black pepper, to taste
in a heavy-based stovetop if needed.
60ml (¼ cup) olive oil
casserole dish (with a lid for 4 For the chickpeas and
1 large onion, peeled later use). Brown the meat spinach, heat the butter in
and diced on all sides, 4 – 5 minutes. a large, heavy-based
2 garlic cloves, peeled Remove from casserole saucepan over medium
and crushed dish and set aside. heat. Add the cumin and
50g tomato paste 2 Using the same casserole cook, stirring, until fragrant.
500ml (2 cups) Guinness dish, heat the remaining Add the chickpeas and
1,5L (6 cups) beef stock olive oil on low heat. Fry the cook for 1 minute. Remove
2 bay leaves onion for about 2 minutes. from heat, add the cayenne
4 sprigs fresh thyme + Add the garlic and fry for pepper and spinach. Stir
extra, to garnish 1 minute. Stir in the tomato gently to combine. Season
300g baby carrots, washed paste, increase the heat to taste and serve with the
and trimmed to medium and add the oxtail, garnished with the
250g small portabellini oxtail with any meat juices, extra fresh thyme sprigs.
mushrooms, cleaned
3 sticks celery, roughly
chopped
CHICKPEAS AND
SPINACH
1 tbsp butter
1 tsp ground cumin
OXTAIL IN GUINNESS
WITH CHICKPEAS
AND SPINACH
1.5 OF
COOK’S TIP If you prefer, you can
blanch the spinach in
salted boiling water
for 10 – 20 seconds,
then shock in a bowl
of ice water. Drain
and squeeze out
any excess water
before stirring into
the chickpeas.
THE WEEK AHEAD
GREEN MELON AND balls of the flesh. Place in a To avoid wastage,
MINT MOJITO bowl and set aside. the following fresh
2 Among 4 glasses, equally ingredients are used in
Serves 4 EASY 20 mins
divide the rum, lime juice, more than one recipe
mint leaves, crushed ice in your weekly menu –
WHAT YOU NEED
and soda water. Add the for ease of reference,
1 small honeydew melon
melon balls and lime slices please see the numbered
125ml (½ cup) light rum
to each glass and serve. recipes on the opening
juice of 4 limes + slices, page of this feature
to garnish (page 47):
1 handful fresh mint leaves
2 handfuls crushed ice
CORIANDER
1L (4 cups) soda water ONLINE BONUS!
FOR MORE 1 & 4
WEEKLY DILL
HOW TO DO IT MENUS, VISIT 2 & 3
1 On a cutting board, halve
FOODANDHOME.CO.ZA GARLIC CLOVES
the melon, then scoop out
and discard the pips. Using 1, 3, 4 & 5
a melon baller, scoop out MINT LEAVES
2, 4 & 6
SPRING ONIONS
2 & 4
GREEN MELON AND
MINT MOJITO
FOODANDHOME.CO.ZA JANUARY 2020 51
THE WEEK AHEAD
ROASTED VEGGIE
DEEP QUICHE
Serves 6 – 8 A LITTLE
EFFORT 1 hr 40 mins
WHAT YOU NEED
SHORTCRUST PASTRY
450g cake flour
1 tsp salt
200g cold butter, diced
125ml (½ cup) cold water
FILLING
2 red onions, peeled and
cut into wedges
500g butternut, cubed 2 OF
1 each red and yellow large bowl. Add the
peppers, cubed diced butter and rub ROASTED VEGGIE
DEEP QUICHE
250g small portabellini in with your fingertips
mushrooms, cleaned until the mixture resembles
170g asparagus, trimmed fine breadcrumbs. Pour
3 sprigs fresh rosemary, in the cold water and mix
leaves picked and chopped to a firm dough. Knead aside. Place the cream,
+ extra sprigs, to garnish until smooth, wrap in cling 15 minutes. Remove the milk, eggs and Parmesan/
½ tbsp dried mixed herbs film and refrigerate for paper and beans or rice, Grana Padano in a large
sunflower oil, to drizzle 15 – 30 minutes. and return the pastry jug and whisk to combine.
salt and freshly ground 2 Preheat the oven to case to the oven until Season to taste. Carefully
black pepper, to taste 180°C. Lightly grease lightly golden, a further pour the mixture over
250ml (1 cup) the base and sides of a 5 – 10 minutes. the vegetables. Bake the
whipping cream 24cm-round, 5cm-deep 3 For the filling, while the quiche until golden and
250ml (1 cup) milk springform tart tin. Press pastry is baking, arrange set, 45 – 50 minutes. Cover
4 extra-large eggs the dough into the base the vegetables in a large the top with foil if it starts
40g Parmesan/Grana and sides of the tin. Line baking tray. Mix in the to burn. Remove from oven
Padano, finely grated the pastry with baking herbs, drizzle with oil and and allow to cool in the
paper and fill with dry season to taste. Bake until tin for 10 minutes. Remove
HOW TO DO IT beans or uncooked rice. slightly soft, 20 minutes. from tin, garnish with the
1 For the shortcrust pastry, Place on a large oven 4 Transfer the vegetables extra rosemary sprigs and
sift the flour and salt into a tray and blind-bake for to the pastry case. Set serve warm.
52 JANUARY 2020
THE WEEK AHEAD
CREAMY CHEESE 1 x 1,25 – 1,4kg Brie, reduces to 125ml (½ cup), Allow to cool completely,
STACK WITH PORT 2 x 250g and 1 x 125g about 25 minutes. Remove about 30 minutes. Break
SYRUP, DRIED Camembert wheels (find from heat, stir in the vanilla the brittle into large and
FIGS AND PECAN the large Brie at speciality paste and set aside. small shards.
NUT BRITTLE cheese stores) 2 For the pecan nut brittle, 4 For the crispy sage,
250g sun-dried Adam’s place a medium saucepan heat a little sunflower oil
Makes 1 stack EASY 1 hr figs (we used Weltevrede on medium heat and bring in a small frying pan on
20 mins Fig Farm) the 200g castor sugar and medium-high heat. Flash-fry
160g fresh blackberries 80ml (⅓ cup) water to a the sage leaves until crisp,
WHAT YOU NEED simmer, stirring until the about 10 seconds. Transfer
PORT SYRUP HOW TO DO IT sugar has dissolved. to paper towel to absorb
220g castor sugar 1 For the Port syrup, Increase the heat and boil any excess oil.
60ml (¼ cup) water combine the 220g castor until the mixture turns a 5 To assemble, stack the
500ml (2 cups) Port wine sugar, the 60ml (¼ cup) dark amber colour, about Brie and Camembert
1 tbsp vanilla paste water and the Port, and 15 minutes. wheels, top with the dried
bring to the boil over high 3 Remove from heat and stir figs, pecan nut brittle, crispy
PECAN NUT BRITTLE heat. Cook until the mixture in the nuts. Working quickly, sage and blackberries.
200g castor sugar scrape the brittle onto a Drizzle with Port syrup
80ml (⅓ cup) water non-stick baking sheet. and serve.
100g pecan nuts
CRISPY SAGE
sunflower oil, to fry
1 small handful sage leaves
CREAMY CHEESE STACK WITH
PORT SYRUP, DRIED FIGS AND
PECAN NUT BRITTLE
FOODANDHOME.CO.ZA JANUARY 2020 53
JOHAN VAN
PETS' POZZIE GOOD TIMES GREAT DANE,
JAARSVELD WITH
HIS HARLEQUIN
SAARTJIE
At F&HE, our furry friends’ needs and
nice to haves matter to us as much as
those of our readers
COMPILED BY BELINDA DOS SANTOS AND ANDREA PAFITIS-HILL
PAWS-ITIVE STEPS
Another New Year, another set of resolutions!
HEAVEN How often do these self-promises extend
ON EARTH to our pets? CEO of Montego Pet Nutrition,
If your dogs are Johan van Jaarsveld – who is also a husband
your fur babies, and father to two daughters and three dogs –
Sloppy Kisses Doggy has great advice when it comes to devoting
Daycare, Grooming more time and effort to your animals. Having
& Deli in Randburg, been raised in the Karoo, Johan believes
Johannesburg, will time spent playing outdoors and looking after
be nirvana for your his pets was key in helping him become the
family! Drop them off father and businessman he is today. Moreover,
for a day of play with his top three tips have the added advantage
other hounds, where of boosting your and your family’s well-being…
they can tear around
ramps, tunnels, 1 Teach your kids valuable life skills
sandpits and jungle through pet care
gyms, have some tummy- Dinnertime is an important part of a family’s
tickle time and splash around day. Involve the kids by making it their
in a bone-shaped swimming task to feed the pets each night. Through
pool – your pooch will love this, they will learn responsibility, caring for
every minute. Sloppy Kisses others and will know that you trust them
also offers dog training and with a vital part of their pet’s life.
onsite or mobile pet grooming – for cats too! There’s even a vet on call if
needed, and you can stock up on pet food and treats from the deli on your 2 Get active with your pets
way home. Call 071 892 5292 or visit sloppykisses.co.za for more information. It’s easy to forget the benefits of exercise
for our mood and overall health. In
between busy schedules, spending just
30 minutes a day walking and playing with
your pet will help you maintain an active
IT’S A FAMILY AFFAIR lifestyle and is beneficial to your pet too,
Two black Labradors allowing them to get their daily dose of
and two doting pet exercise and sunshine while spending
parents with a culinary quality time with you.
background are the
team members of From 3 Picnic with your pets for the perfect
The Barkery (FTB). With family outing
recipes that use only Take your pets out for a day at the park
natural ingredients, the with the family. Swapping video games
product range includes and TV marathons for a day of sunshine,
edible treats for dogs, laughter and outdoor games offers the
with flavours ranging from Rooibos & Mint to Blueberry & Kale (R49 per perfect opportunity for family bonding
100g pack). Along with cannabidiol (CBD) oil for dogs, FTB recently time and creates special memories with
launched hemp dog treats (R95 per 100g pack) made with world-class our pets too. Pack a yummy picnic basket
ingredients, all locally sourced. Gift hampers and treats personalised with treats for everyone and don’t forget Photographs supplied
with a pet’s name can also be ordered online at fromthebarkery.com to add a ball or Frisbee to keep your furry
or visit the website to locate your nearest stockist. Alternatively, call pals entertained.
063 750 3917 for details.
For more information on pet care and nutrition,
54 JANUARY 2020 call 0860 252 774 or visit montego.co.za.
JUST ONE THING 365
FOR HUMAN, ANIMAL & PLANET
Want to add meaning to your life?
Do something meaningful - and simple!
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Why? Because #doinggood can be a way of life and it’s infectious!
#funfact if you do just one thing, 365 days a year, to uplift the life of
another being, you will directly impact 14610 lives in 40 years. How
about that? Let’s make the next decade extra meaningful!!
CONTACT US...
www.justonething365.com
[email protected]
@JustOneThing365
#JustOneThing365
PROMOTION
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To enter this competition, simply
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The festive season sees a lot of gift and long-life fruit
exchanging as family and friends spread the juice enriched with
vitamins A, C and E to
love. But, what about the less privileged? revitalise and
nourish you.
t is in this spirit of giving schools nationwide, and brighter. And this year,
that Clover Krush aims accompanied by local for the third time in a row,
to change the lives celebrities to “Share Clover Krush’s campaign
of children from 20 the Goodness”! to #ShareTheGoodness
Idisadvantaged schools Going to school every will continue. But that’s not
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Your daily goodness
BUDGET MEALS DELICIOUS SIMPLE
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!
SWART
DYLAN
BY
PHOTOGRAPHS
MNCUBE
NOMVUSELELO Preheat the oven to 200˚C. In a large the vegetables are cooked, 15 – 20
BY WARM GREEN SALAD baking tray, mix together 400g minutes. Transfer the vegetables to
Broccolini, green beans, sugar snap
broccolini and 200g green beans.
a serving dish, add 170g sugar snap
STYLING peas, mixed herb salad dressing Drizzle with olive oil and season to peas and drizzle with the mixed herb
taste. Bake in the preheated oven until
Serves 4 EASY 30 mins
salad dressing. Serve.
AND
RECIPES
BARBECUE CHICKEN AND and 80g sweet and sticky barbecue griddle pan over high heat, place
PINEAPPLE SKEWERS sauce. Mix well and refrigerate, about the skewers in the pan and grill on
20 minutes. Meanwhile, fry 1 sliced all sides until the chicken is cooked
Chicken breasts, sweet and sticky onion (optional) in a little olive oil in a through and charred in places, about
barbecue sauce, pineapple, flatbread saucepan over medium heat until soft, 10 minutes. Place the chicken and
Serves 4 EASY 1 hr 40 mins 5 – 10 minutes. Remove from heat and pineapple skewers on plates atop
set aside. Peel 1 pineapple and cut 4 warm flatbreads together with the
Cut 4 skinless and boneless chicken into 3cm cubes. Thread the chicken fried onion, if using. Serve with extra
breasts into 3cm cubes. Season with and pineapple pieces onto 4 skewers barbecue sauce alongside and lemon
1 tbsp chicken spice, black pepper and drizzle with olive oil. Heat a wedges for squeezing (optional).
58 JANUARY 2020
life’s a picnic
RECIPE FEATURE
SALMON TACOS WITH
CORIANDER AND SPRING ONION
SALMON TACOS WITH
CORIANDER AND side down, and brush each portion
SPRING ONION with a tablespoon of hoisin sauce.
Sprinkle spring onion and chopped
Serves 6 EASY 45 mins
coriander on top. Bake for 8 – 10
minutes. Set aside.
WHAT YOU NEED
2 Arrange the taco shells on a
500g sustainably sourced salmon
separate baking tray and place in the
(about 4 portions)
oven for a few minutes to heat through
4 tbsp hoisin sauce
and crisp up.
1 bunch spring onions, finely sliced +
3 Divide the salmon into big chunks.
extra, to garnish
Fill each taco shell with 1 tbsp cream
40g fresh coriander, chopped + extra,
cheese, a butter lettuce leaf, a few
to garnish
tomato halves and some salmon. Place
6 hard taco shells
the tacos on a platter and garnish with
250g cream cheese
the extra spring onion and coriander.
1 butter lettuce, washed and dried
Season to taste and serve immediately
300g baby exotic tomatoes, halved
with lime cheeks to squeeze over.
salt and freshly ground black pepper,
to taste PANKO AND COCONUT
limes cheeks, to serve
PRAWNS WITH PINEAPPLE
ON BAMBOO SKEWERS
HOW TO DO IT
1 Preheat the oven to 200°C. Place the Makes 6 skewers A LITTLE
salmon on a non-stick baking tray, skin EFFORT 1 hr
FOODANDHOME.CO.ZA JANUARY 2020 61
RECIPE FEATURE
TIP These will quickly
become a party
favourite! You can
COOK’S and pineapple
also serve the prawns
chunks individually,
alongside an Asian
dipping sauce like
sweet chilli.
PANKO AND COCONUT PRAWNS WITH PINEAPPLE ON BAMBOO SKEWERS
62 JANUARY 2020
RECIPE FEATURE
Repeat with the remaining ingredients.
Serve immediately, garnished with the
coconut shavings and lime cheeks.
OLD CUBAN COCKTAIL
Makes 6 EASY 10 mins
WHAT YOU NEED
2 tbsp rum
1 tbsp lime juice
120ml simple sugar syrup (see recipe
on page 31)
8 dashes Angostura bitters
180ml sparkling wine/MCC
1 handful fresh mint leaves,
to garnish
lime slices, to garnish
HOW TO DO IT
1 In a cocktail shaker full of ice,
combine the rum, lime juice, simple
sugar syrup and bitters.
2 Shake hard for about 10 seconds.
Strain and divide among 6 chilled
coupe glasses.
3 Top each glass with some sparkling
wine/MCC and garnish with mint
leaves and lime slices.
CHOCOLATE, ORANGE,
FUDGE AND BISCUIT
FRIDGE CAKE TOWER
OLD CUBAN COCKTAIL
Makes ± 24 squares EASY 30 mins
+ overnight, to set
WHAT YOU NEED 8 wedges, the way you would pizza.
PINEAPPLE Heat a drizzle of oil in a pan over high WHAT YOU NEED
1 pineapple heat and fry the pineapple wedges 600g dark chocolate
oil, to fry until they have browned a little on the 100g butter
outside. Set aside. 100g honey
PRAWNS 2 For the prawns, in a deep fat fryer or 220g shortbread biscuits,
170g (1 cup) cake flour large, deep pot, heat the oil to 180˚C. roughly chopped
3 eggs, whisked Use a sugar thermometer to check 165g fudge, roughly
85g (1 cup) panko breadcrumbs the temperature of the oil if using a chopped
95g (1 cup) desiccated coconut pot. Place the flour in a shallow bowl zest of 2 oranges
salt and freshly ground black pepper, and the whisked egg in another. In icing sugar, to sprinkle
to taste a third bowl, mix the panko with the
12 sustainably sourced prawn tails, desiccated coconut and season with
peeled and deveined salt and pepper. Dip each prawn tail
into the flour, then into the egg and
6 bamboo skewers, to serve finally into the panko mixture. Fry the
1 handful toasted coconut shavings, prawns, a few at a time, until golden
to garnish and crispy. Using a slotted spoon,
lime cheeks, to garnish remove the prawns from the deep
fryer/pot and place on paper towel to
HOW TO DO IT absorb excess oil.
1 Peel the pineapple and cut into 3 To serve, skewer 2 prawns,
2cm-thick slices. Cut each slice into alternating with pineapple wedges.
FOODANDHOME.CO.ZA JANUARY 2020 63
RECIPE FEATURE TIP You can use any
sweets, biscuits,
fillings and flavours
COOK’S you like in this fridge
cake tower. It’s very
rich, so you can also
cut it into small 3cm
cubes if you’re
feeding a crowd.
HOW TO DO IT
1 Line the base and sides of a
deep baking tray/container (about
34 x 24 x 5cm) with wax paper.
2 Place a large stainless steel/glass
bowl atop of a pot of simmering water,
making sure the water does not touch
the base of the bowl. Place the
chocolate, butter and honey in the
bowl and allow to slowly melt together,
stirring occasionally. CHOCOLATE, ORANGE,
FUDGE AND BISCUIT
3 Once melted and smooth, stir in the FRIDGE CAKE TOWER
biscuits, fudge and orange zest.
4 Pour the mixture into the lined tray
or container. Smooth the top and allow
to set in the fridge overnight. Cut into
squares or rectangles any size you
like. Pile the fridge cake onto a cake
stand and dust with icing sugar.
DOUGHSSANTS WITH LEMON
GLAZE, BLUEBERRIES
AND ALMONDS
What’s a doughssant? A cross
between a doughnut and croissant, TO DECORATE baking paper. Brush with the melted
of course! 250g fresh blueberries butter. Bake until the doughssants
Makes 8 A LITTLE EFFORT 1 hr 30 mins 150g almonds, roughly chopped are fully puffed and golden, about
+ 1 hr, to set 1 bottle blue and white cake sprinkles 15 minutes. Remove from oven and
allow to cool.
WHAT YOU NEED HOW TO DO IT 3 For the glaze, mix the icing sugar
DOUGHSSANTS 1 For the doughssants, preheat the and lemon juice together in a large
100g flour, to dust oven to 200°C. On a lightly floured bowl. Dip the top of each cooled
2 x 400g rolls store-bought surface, unroll each sheet of puff doughssant once or twice into the
butter puff pastry, defrosted pastry and roll out once in two glaze and place on a wire rack to
water, to brush opposite directions with a rolling pin, allow the excess to drip off. While the
50g melted butter, to brush just to smooth it out – the sheets must glaze is still soft, decorate with the
remain thick. Brush each sheet with blueberries, almonds and sprinkles.
GLAZE a little water to make it sticky, then Allow the glaze to set in a cool place
450g icing sugar fold the sheets in half. Roll once more for about 1 hour before serving.
120ml lemon juice in two opposite directions. Using
a 9 x 4cm round cookie cutter, cut
4 rounds out of each sheet. Use a
3 x 1cm cookie cutter to cut small
holes in the middle of each circle.
2 Lay the 8 doughssants on a large,
flat oven tray lined with non-stick
64 JANUARY 2020
RECIPE FEATURE
DOUGHSSANTS WITH LEMON GLAZE,
BLUEBERRIES AND ALMONDS
Macrame light coutersy of Amatuli Artefacts amatuli.co.za
FOODANDHOME.CO.ZA JANUARY 2020 65
ON the dock
OF THE BAY
A legacy of excellence,
hands-on commitment
and steadfast vision
are the foundations of
9th Avenue Waterside
restaurant, which is
reeling in patrons at
its prime spot on
Durban’s harbour
BY ANDREA ABBOTT PHOTOGRAPHS BY
CRAIG SCOTT STYLING BY GRAHAM NEILSON
66 JANUARY 2020
KZN DINING
hen
Gina and
Graham
Neilson,
owners
of Durban’s
multiple
W award-
winning 9th Avenue Bistro, announced
they were relocating the restaurant,
their website received so many hits –
around 90 000 – it kept crashing.
“One of the biggest lessons I learnt
from moving is that I hadn’t realised
how much we meant to Durban,”
says Gina. The move was necessary
though. “We were a neighbourhood
bistro but a lot of our customers and
many local businesses were moving out
of Berea and going north to Umhlanga
and beyond.”
The couple knew that in the challenging
restaurant arena, if they were to grow their
business, they too would have to move
from the space they’d long occupied in
a shopping centre on 9th Avenue in
Morningside. “The bistro was purely about
GINA AND GRAHAM NEILSON dining. We realised we needed a bigger
FOODANDHOME.CO.ZA JANUARY 2020 67
KZN DINING
KZN DINING
housed the popular Café Fish (which
closed down in 2013) grabbed their
attention. The dilapidated, 25-year-
old building had been condemned by
the city but Gina and Graham were
not deterred. “We loved it and saw
a chance to do something special
in Durban that would also uplift the
neighbourhood, in a similar way that
The Test Kitchen in Cape Town has
uplifted Woodstock,” Gina enthuses.
In partnership with Umhlanga-
based company Onassis International,
the couple got to work in May 2018,
employing the property’s original
structural engineer, Pieter Boorsma,
to stabilise the structure. They
also appointed architect/
designer Kevin Boyd to work
his magic on that tired old
place. The result is a chic,
double-volume space, which
has a water-facing side that
place so we could offer multiple
facilities like a cocktail lounge, opens up completely to
and a venue for conferences and create the sense of being
weddings,” Gina shares. on a yacht. “We wanted to
Their search for a new location achieve a feeling of going
took them to Umhlanga and as far somewhere,” Gina explains.
as the KZN Midlands before ending “Of the exotic imagined.”
at Durban’s Yacht Mole, a pier that And certainly, upon entering
extends into Durban’s harbour. There, the breathtaking venue,
the dockside premises that once customers are enveloped
in an ambience that evokes
the romanticism
associated with
sailing the high
seas. That same
sense is similarly
enjoyed by staff
in the open-plan
kitchen and the
first-floor cocktail
bar also looks
out onto the bay.
The interior
design echoes
the yacht idiom
with largely
neutral colours,
an upstairs floor
of solid oak,
and furnishings
crafted from
natural materials
like wood and
wicker. “Kevin
bought the
bigger tables
FOODANDHOME.CO.ZA JANUARY 2020 69
KZN DINING SALDANHA MUSSELS
WITH APPLE AND
THAI GREEN CURRY
FORMS PART OF THE
SEAFOOD MENU
you’re getting a piece of his soul.”
AVAILABLE AT THE people. When you eat Graham’s food,
RESTAURANT In terms of this soul food – seasonal,
cutting-edge, contemporary cuisine
that defines Graham’s style – there
has been no fundamental change
except to add more seafood. “At our
old venue, calamari was always the
most-ordered starter, and linefish
the most popular main. Our new
context inspired us to broaden the
options,” Gina elaborates, pointing
out that once Café Fish shut up
shop, Durban, surprisingly, no
longer had a dedicated seafood
restaurant. “People who patronised
Café Fish were upset when it closed
but are delighted that we’re now
continuing the seafood tradition.”
The extended choice of seafood
includes the sublime Saldanha
mussels with apple and Thai green
curry. “I love mussels. They’re literally
a reason I opened this restaurant!”
Gina jests. Another of her favourites
is the creamy shellfish orzo starter.
Seafood aside, she also loves the
roasted duck. “It’s classic French
bistro food.” Graham’s favourites
include the linefish and specials like
and the woven chairs from Bali,” Gina to come here.” In her front-of-house
mentions, adding that everything role, Gina has found that being in
else was made locally, including the partnership with Onassis International
coconut husk mat in the cocktail is a boon, as it has freed her from
lounge, and the extraordinary wooden being stuck in an office doing admin.
basins in the washrooms. “Chris For talented chef Graham, a
Smith makes them from reclaimed graduate of Durban’s renowned
ships’ wood. He also produces the former Christina Martin School of Food
most amazing wooden baths.” and Wine, the biggest initial challenge
As a woman in business, Gina was convincing himself the move was
believes strongly in supporting other a good idea. “The year before we
businesswomen, so all the artworks moved had been a particularly difficult
and decor pieces were created by one and to think we were going to try
local female artists. “Sarah Lazarus and go bigger and better was quite
from Top Knot Design did our sobering. The next-biggest challenge
macramé, Saskia Bienvenue the was creating a system where we could
abstract paintings, and the prints are turn out the same food we did for 70
of paintings by Victoria Verbaan.” people for 120 people.”
Renamed 9th Avenue Waterside Gina adds that it was a long, tough
to retain the original brand and wait to get the restaurant up and
also reflect the new context, the running but ever since they launched,
restaurant opened in July 2019 to Graham has blossomed. “He’s a shy
wide acclaim. “We’ve been almost person who doesn’t like being in the
too busy,” Gina laughs. “Some of limelight. He has never even attended
our long-standing customers were an awards ceremony where we won an
concerned about driving through award! Once we opened, I realised
town, but most people are excited how happy he is just cooking for
70 JANUARY 2020
KZN DINING
LEFT: CREAMY
SHELLFISH ORZO
RIGHT: CRISPY
ROASTED FREE-
RANGE DUCK
WITH MUSHROOM-
LENTIL PURÉE,
HERITAGE CARROTS
AND GREEN BEANS
the rack of lamb but, he says, “It’s
difficult to choose a favourite. It’s like
having to choose a favourite child.”
Vegans and vegetarians are
catered for with the same flair and
high standards. “We have a vegan
menu, which offers a bunch of
starters and mains. We don’t print
it on our main menu because small
OYSTER MUSHROOM changes often have to be made due
AND ARTICHOKE to supply of ingredients. The same
RISOTTO WITH
PECORINO, CRÈME applies to vegetarian dishes. We
FRAÎCHE AND like to see what produce we can get
TRUFFLE POWDER,
ONE OF 9TH AVENUE that day, so the vegetarian options
WATERSIDE’S evolve constantly,” Gina explains.
EXCELLENT
VEGETARIAN DISHES On the day of my visit, the
vegetarian choice included the superb
oyster mushroom and artichoke risotto
with Pecorino, crème fraîche and
truffle powder. Without a doubt, it was
the best risotto I have ever had. “The
mushrooms are wonderfully meaty.
They’re grown locally and bought
twice a week,” Gina says. As with
many top restaurateurs, local produce
is a guiding principle for Graham and
Gina. “All herbs, leaves, flowers,
mushrooms, a lot of vegetables, the
beef, lamb, chicken and duck are
New Year’s Eve will
locally sourced. And local brothers,
be celebrated at 9th
the Barthos [of Bartho’s Fish Co],
Avenue Waterside
supply our fish.”
with a five-course
The desserts are the stuff
menu and dancing.
sweet dreams are made of. From
Booking is essential.
sophisticated dishes like pistachio
nut parfait and vegan dark chocolate
tart to a more homely apple, pear
FOODANDHOME.CO.ZA JANUARY 2020 71
As if running a high-end
eatery that’s also a venue for
weddings and conferences and
being parents to a six-year-
old daughter aren’t enough
to keep them busy, Gina and
Graham operate another
successful business, Dr. Broth.
Located not far from the
original 9th Avenue Bistro, the
business produces bone broth
using organic, hormone-free
bones and a range of herbs
and spices. “We worked with
ABOVE: GRAHAM WITH
SOME KEY TEAM a nutritionist to formulate a real
MEMBERS, FROM LEFT TO
RIGHT, THANDOKUHLE health elixir,” says Gina. “And
PELAKO, NDUMISO CHILI, we’re now looking into making
NOZIPHO THABETHE,
PRINCESS NGCOBO a vegan form using mushrooms
AND MONDLI XABA and seaweed.” For more
BELOW: GIN AND TONIC information on the Dr. Broth
SORBET AND TOASTED
MARSHMALLOW range, call 031-312-9134 or visit
MERINGUE WITH LEMON drbroth.co.za.
CURD AND CUCUMBER
GELÉE IS JUST ONE OF
and raisin bread pudding and a light THE FANTASTIC DESSERTS
gin and tonic sorbet, diners have TO EXPERIENCE!
a difficult choice to make. Tossing
a coin is perhaps the answer.
Accompanying that exceptional
menu is a wine list Gina describes
as providing an important balance.
“We’ve included a few international
reds, whites and Champagne, and
some of the popular big local brands
that people know and trust. But we
also offer local boutique labels, like
Abingdon from KZN, along with
sulphite-free and vegan wines, and
qvevri wines made in old-fashioned
clay pots.”
The emphasis on local products is
carried through to the drinks menu
which, alongside bigger, well-known
labels, features local, micro-brewed wanting to know more about the area. a never-ending, fascinating parade
beers like the specially crafted Others came across from the original passes the restaurant. “We don’t
Waterside Lager from Durban-based bistro – well-versed in the 9th Avenue serve breakfast as such, but lots of
That Brewing Company. Locally ethos, these key staff members patrons, among them attorneys from
distilled gins are given pride of place mentor newcomers and this ensures the High Court across the road, come
too. “Salacia is made in Durban by the continuity of the restaurant’s for coffee and bagels in the cocktail
Sasha Naidoo, and Blind Tiger and famed excellence at every level. lounge before they start work.” What
Distillery 031 are other fantastic local What’s more, 9th Avenue Waterside better way to ease into the working
gins,” Gina endorses. “We believe in is helping to revive the neighbourhood day than by sitting at the docks
supporting people in our community.” to the extent that estate agents, watching the nautical world go by!
This commitment to community Gina says, are already identifying So tempting is it to while away
manifests in a number of other ways. the restaurant as a drawcard. The time there that some customers
For example, Graham is training a hope is that the striking, revamped come for lunch and end up staying
homeless person to become a chef. establishment will become a landmark for dinner. “At night, it’s a different
“He came to us via a group that runs destination not only for Durbanites world,” Gina says. “Often, just as
a feeding scheme in the area and he but tourists too. Its unique setting we’re locking up the restaurant,
shows huge talent,” says Gina. Among on the water’s edge means there the fishing boats are going out.”
the 40 staff members, some were is always something to watch. 2 MARITIME PLACE, HARBOUR, DURBAN,
once employed by Café Fish and are From dragon boats to tiger sharks, 4001; 9THAVEWATERSIDE.CO.ZA;
thus a mine of information for tourists ocean-going yachts to small boats, 031-940-4628
DELICIOUS PLANT-
BASED MEALS TO
HELP YOU STAY
REFRESHED AND
ENERGISED
WE DISCOVER
coming AT AFRICA’S
A POT OF GOLD
TALLEST BUILDING,
THE LEONARDO,
IN FEBRUARY 2020 IN SANDTON
LUSH DISHES AND
STYLISH TABLE
Photograph by Hein van Tonder ARE SURE TO SET
SETTINGS THAT
THE TONE FOR AN
UNFORGETTABLE
VALENTINE’S DAY
RECIPE FEATURE
JUST THE
veganing
In celebration of Veganuary a campaign to encourage people to go
vegan for the month of January start 2020 the way you mean to
continue, serving your New Year’s party guests vegan canapés that
are an ode to good health, fabulous flavour and intrinsic flair
RECIPES BY CHRISTINE CAPENDALE PHOTOGRAPHS AND STYLING BY HEIN VAN TONDER
RECIPE FEATURE
KOREAN BLACK BEAN AND
WALNUT MEATBALLS WITH
CHILLI BARBECUE SAUCE
KOREAN BLACK BEAN AND 100ml tomato passata
WALNUT MEATBALLS WITH 2 tbsp brown sugar
CHILLI BARBECUE SAUCE 3 tbsp rice vinegar
1 garlic clove, peeled
Makes ± 20 EASY 1 hr
and crushed
salt and freshly ground black
WHAT YOU NEED
pepper, to taste
MEATBALLS
1 tbsp Sriracha sauce chopped fresh chilli, to serve
4 tsp soya sauce
1 x 400g tin black beans, drained HOW TO DO IT
50g toasted walnuts, finely chopped 1 Preheat the oven to 200°C.
4 spring onions, chopped + extra, 2 For the meatballs, place the
to serve 1 tbsp Sriracha sauce and 4 tsp
½ red pepper, finely chopped soya sauce in a food processor.
1 tbsp chia seeds, soaked in 50ml Add the remaining meatball ingredients,
cold water for 15 minutes except the oil, and blitz until combined
100g oat bran/oats but still a bit chunky. Roll into even-
2 tsp grated ginger sized balls, about 25g each. Place on
2 garlic cloves, peeled and crushed an oiled baking tray. Brush or drizzle
1 tbsp peanut/sunflower oil, to coat with the 1 tbsp peanut/sunflower oil
and bake for about 25 minutes.
CHILLI BARBECUE SAUCE 3 For the sauce, place the 2 tsp
2 tsp peanut/sunflower oil peanut/sunflower oil in a small
1 onion, peeled and finely diced saucepan on medium heat and
2 tbsp Sriracha sauce cook the onion, about 2 minutes.
1 tbsp soya sauce While stirring, add the 2 tbsp
RECIPE FEATURE Sriracha sauce, 1 tbsp soya sauce 1 tbsp chopped fresh Italian parsley
and the remaining sauce ingredients.
60ml (¼ cup) olive oil
Simmer until thick and glossy, about
10 minutes. Taste and season with salt zest and juice of 1 lemon
1 garlic clove, peeled and crushed
and freshly ground black pepper. Allow 1 tbsp fresh mint, chopped
to cool. 1 tsp sugar
4 Serve the meatballs with the sauce 10 pitted green olives, chopped
on the side, garnished with the 10 pitted black olives, chopped
chopped chilli and extra spring onion. 1 tbsp capers, chopped
½ small red onion, chopped
SICILIAN PANELLE WITH salt and freshly ground black pepper,
MARINATED BABY MARROW to taste
Makes ± 30 EASY 2 hrs 30 mins
HOW TO DO IT
1 For the panelle, in a saucepan on low
WHAT YOU NEED
heat, season the chickpea flour with
PANELLE
salt and freshly ground pepper. While
250g chickpea flour
whisking, add the water, a little at a
salt and freshly ground black pepper,
time. Stirring continuously, bring to the
to taste
boil. Simmer while continuing to stir
750ml (3 cups) water
until the mixture comes away from the
10g fresh Italian parsley,
sides of the saucepan, about 5 minutes.
finely chopped
Add the 10g finely chopped parsley and
olive oil, to fry
adjust the seasoning.
2 Pour the cooked mixture into a
MARINATED BABY MARROWS
25 x 20cm baking tray to about 0,5cm
500g baby marrows
thickness. Allow to cool completely.
SICILIAN PANELLE WITH
MARINATED BABY MARROW
76 JANUARY 2020
RECIPE FEATURE
3 Slice into rectangles or squares. In
a large frying pan on medium-high heat,
pour a drizzle of olive oil. When hot,
pan-fry the panelle pieces until golden
brown on both sides. Place on paper
towel to absorb the excess oil.
4 For the marinated baby marrows,
rinse and trim the baby marrows. Use
a vegetable peeper to slice each baby
marrow lengthways into ribbons.
5 In a large bowl, combine the 1 tbsp
chopped Italian parsley with the
remaining ingredients. Add the baby
marrow ribbons and toss to coat. Cover
and set aside to marinate for at least
30 minutes.
6 Arrange the warm panelle on platters,
pile the marinated baby marrow on top
and serve immediately.
VEGAN BLINIS WITH
SWEET PEPPER RELISH
Makes ± 25 EASY 1 hr
WHAT YOU NEED
BLINIS
170g (1 cup) cake flour
1 tsp baking powder
VEGAN BLINIS WITH SWEET
PEPPER RELISH
RECIPE FEATURE
SPICED HOT CHOCOLATE ON A STICK
COOK’S TIP Also try serving the
spiced hot chocolate
with whipped non-
dairy cream, vegan
marshmallows, vegan
chocolate chips or a
sprinkle of cinnamon.
love
RECIPE FEATURE
HOW TO DO IT 40g icing sugar
1 For the blinis, sift the flour, baking 1 tbsp cocoa powder
powder, salt and egg replacer together pinch ground ginger
in a bowl. Mix the almond milk and ½ tsp ground cinnamon
sunflower oil and add to the dry 600ml almond milk
ingredients. Stir to combine, but do not whole star anise and
overmix the batter. cinnamon quills, to garnish
2 Heat a non-stick frying pan on
medium heat, brush with a little HOW TO DO IT
sunflower oil and drop in teaspoonfuls 1 In a microwave-safe plastic (not glass)
pinch of salt
of the batter. Cook until golden brown bowl, melt the chocolate in short bursts
1 tbsp egg replacer (find at Dis-Chem
on both sides. in the microwave. Add the icing sugar,
and select health stores)
3 For the sweet pepper relish, place the cocoa and spices. Mix well.
250ml (1 cup) almond milk
olive oil in a small saucepan on medium 2 Pour into 8 greased paper cups/
80ml (⅓ cup) sunflower oil + extra,
heat and sauté the onion/shallot, garlic silicone moulds. Insert a spoon/fork/
to fry
and ginger until the onion/shallot is soft. skewer into each mould once the
4 Add the remaining relish ingredients chocolate starts to set. Refrigerate until
SWEET PEPPER RELISH
and simmer until the mixture has a thick set, about 1 hour. Unmould.
1 tbsp olive oil
consistency and the peppers are soft, 3 Heat the almond milk. Divide among
1 small onion/shallot, peeled
about 20 minutes. Allow to cool. 4 serving cups or glasses. Add 2
and diced
5 To assemble, place the blinis on chocolate sticks to each glass and
2 garlic cloves, peeled and crushed
serving platters and top each one garnish with the star anise and
1 tsp grated fresh ginger
with 2 small slices of avocado and a cinnamon quills. Serve immediately.
2 red peppers, finely diced
generous dollop of sweet pepper relish.
100ml cider vinegar
Garnish with the fresh coriander leaves STRAWBERRY ETON MESS
100g (¼ cup) vegan honey
and serve.
1 tsp chilli flakes or chopped chilli, You can keep any leftovers in an
to taste SPICED HOT CHOCOLATE airtight container
salt and freshly ground black pepper, Makes ± 50 small meringues A LITTLE
to taste ON A STICK EFFORT 2 hrs 15 mins + 1 hr, to cool
Makes 8 EASY 30 mins + 1 hr, to chill
1 ripe, peeled, pitted and sliced WHAT YOU NEED
avocado, to serve WHAT YOU NEED MERINGUES
small handful fresh coriander leaves, 100g vegan dark chocolate (we 125ml (½ cup) ice-cold aquafaba
to garnish used Beacon Midnight Velvet) (drained liquid from tinned chickpeas)
FOODANDHOME.CO.ZA JANUARY 2020 79
RECIPE FEATURE
STRAWBERRY ETON MESS
½ tsp lemon juice
100g castor sugar
STRAWBERRIES
500g fresh strawberries, halved
and quartered
1 tbsp icing sugar the prepared baking tray. Bake in the
½ tsp rose water preheated oven for 1 hour 30 minutes.
Turn off the heat and leave the
COCONUT CREAM meringues to cool in the oven with
1 x 400ml tin coconut cream, chilled the door ajar, about 1 hour.
200g vegan vanilla yoghurt (find at 4 Meanwhile, combine all the
select health stores) ingredients for the strawberries
in a bowl, cover and set aside to
HOW TO DO IT macerate, about 15 minutes.
1 Preheat the oven to 100°C. Line a 5 For the coconut cream, spoon off
large baking tray with baking paper. the top, thickest part of the coconut
2 For the meringues, in the bowl cream and place in a bowl. (Reserve
of an electric mixer with the whisk the remaining, more liquid coconut
attachment, beat the chilled aquafaba cream for use in another dish – visit
until thick and fluffy. It takes a little foodandhome.co.za for recipes.) Using
longer than egg white. an electric beater, whisk the coconut
3 Add the lemon juice, then gradually cream until thick and aerated. Fold in
add the castor sugar. Beat until you the vegan vanilla yoghurt.
have a stiff, glossy meringue. Spoon 6 To serve, layer 4 serving glasses with
into a piping bag fitted with a 1cm star meringues, macerated strawberries and
nozzle and pipe small meringues on whipped coconut cream and yoghurt.
DIGI GET IT ONLINE
COMPILED BY IMKA WEBB
sn’t it wonderful THOUGH NO ONE CAN GO BACK AND
to be filled with MAKE A BRAND-NEW START, ANYONE
anticipation about
what’s to come CAN START FROM NOW AND MAKE
in 2020? We say A BRAND-NEW ENDING
beginning with
Ia clean slate (or CARL BARD
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good idea… With this in savings!
mind, we’ve uploaded an you loved...
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82 JANUARY 2020
COOKBOOK EXTRACT
From the small town of Jacobs Bay (Jacobsbaai) in the Western Cape
come inspiring and creative recipes by well-travelled author Adele
Maartens, packaged in an easy-to-read cookbook titled My Vegetarian
Braai. We chat to this talented lady to learn more about what makes her
tick and share five of her must-make dishes from this recent release
COMPILED BY PATIENCE GUMBO-CHIMBETETE PHOTOGRAPHS BY HEIN VAN TONDER & ADELE MAARTENS RECIPES AND STYLING
BY ADELE MAARTENS
flexitarian
and self-
taught chef,
Adele says
she has
numerous
friends who
Aare either
vegan or vegetarian, and they
encouraged her to produce this
cookbook. And, with vegan and
vegetarian diets fast gaining
momentum, it seemed to be the
perfect time to do just that. “It
is not my intention to convert
carnivores, but rather to broaden
the horizons of every braaier – the
ones who enjoy preparing meals
for their families and friends, as
well as those who will look at the
photographs and say ‘I can make
that’,” Adele explains.
In this regard, through My Vegetarian
Braai, Adele aims to bring new ideas
and delicious recipes to satisfy the
taste buds of every guest at your
table. Hence, she encourages every
cook to give them a try, including
self-confessed meat lovers, who
she says will be “seduced by these
tasty recipes”!
Having studied public relations,
Adele ran her own PR agency for 22
years before moving into the culinary
industry and operating a food
truck for eight years. This saw her
travelling to countries far and wide,
including Spain, France, Germany,
Holland, Belgium, Morocco, Turkey,
FREEKEH SALAD
Cambodia, Vietnam, the Comores,
USA, Israel, Japan, Thailand,
Zanzibar, Tanzania and Namibia.
“I make a point of attending cooking
classes in every country I visit
because they teach you the
FOODANDHOME.CO.ZA JANUARY 2020 83
COOKBOOK EXTRACT
fundamentals of their cuisine… Once Heat the olive oil and fry the onion 4 Brush the tops of the avocados
you know that, you can cook any of until translucent. with olive oil. Make sure the braai grid
their dishes,” Adele shares. 2 Add the ras el hanout and stir for is clean and sprayed with a non-stick
It is not surprising then that some 1 minute. Add the freekeh and water, spray. Place the avocados, cut side
of the recipes in the cookbook – for then stir for another 2 minutes to reach down, on the braai grid and braai
example, Moroccan-style chickpea a slightly nutty flavour. for 3 minutes.
keftas with lemon & mint raita & mini 3 Cook for 10 minutes until there is 5 Using your hands, press the
flatbreads – pay tribute to some of no more water left and the freekeh avocados down for 15 – 20 seconds
these countries. “I absolutely loved the is cooked. Add the brown lentils and to make sure they get black char lines.
opulence and array of spice blends mix well. Remove after 4 minutes.
Moroccans bring to their dishes, 4 Cook for a further 2 minutes, then 6 Add the tahini, chopped coriander,
hence a few references to this cuisine remove from the heat and place in and sea salt and pepper to a blender
in the cookbook,” Adele gushes. a serving dish. and mix well. If the consistency is not
Passionate about everything to do 5 Add the rest of the ingredients, that of a dressing, add a dash of water
with food, Adele currently works as a except the feta cheese, and mix well. or some of the aquafaba (drained from
food stylist and photographer, with the Garnish with feta cheese and serve. the can of chickpeas).
recent addition of cookbook author to 7 Place the avocados on a serving
her portfolio. She also holds cooking BRAAIED AVOCADO tray, scatter with crunchy chickpeas
courses at venues around the country, WITH MOROCCAN- and drizzle with coriander tahini.
as well as does menu consulting and SPICED CHICKPEAS
kitchen staff training for clients like & CORIANDER TAHINI MOROCCAN-STYLE CHICKPEA
Nirvana Country House in Nelspruit, Raw avocados taste amazing but KEFTAS WITH LEMON & MINT
where she cooks traditional Turkish when you put them on the braai, it RAITA & MINI FLATBREADS
cuisine while offering Turkish cooking takes this superfood to the next level. These keftas can be served as
classes to the public. You too can a quick snack or you can pop a
try your hand at making some Turkish SERVES 6 couple of them into a pita pocket
food from the cookbook! as your main meal and serve with
PURCHASE MY VEGETARIAN BRAAI 1 can (400 g) chickpeas, drained a side salad.
(PENGUIN RANDOM HOUSE) AT YOUR and rinsed
NEAREST BOOKSTORE, AS WELL AS Extra virgin olive oil SERVES 10
ONLINE AT LOOT.CO.ZA, TAKEALOT.COM 1 tsp ras el hanout (see recipe below)
AND EXCLUSIVEBOOKS.CO.ZA FOR THE 6 avocados, halved and pip removed FOR THE RAITA
RECOMMENDED RETAIL PRICE OF R325. ½ English cucumber
VISIT PENGUINRANDOMHOUSE.CO.ZA ½ cup tahini
FOR MORE INFORMATION. 1 cup chopped fresh coriander 1 cup Bulgarian yoghurt
Sea salt flakes and pepper to taste 1 cup fresh mint, chopped
FREEKEH SALAD 2 Tbsp grated lemon zest
FOR THE RAS EL HANOUT
Freekeh is a cereal food made from 5 tsp ground cumin FOR THE KEFTAS
green durum wheat that is roasted 5 tsp turmeric 1 packet bamboo skewers
and rubbed to create its unique 1 Tbsp ground cardamom 1 can (400 g) chickpeas, drained
flavour. You can replace the freekeh 2 tsp ground cloves and rinsed
with quinoa or bulgur wheat. This 2 tsp ground black pepper ½ cup canned black beans
salad can be served warm or cold. 1 Tbsp ground cinnamon ¼ cup dried breadcrumbs
2 tsp sea salt flakes ½ onion, diced
SERVES 4 1 Tbsp ground ginger ½ cup chopped fresh parsley
5 tsp ground nutmeg ½ cup chopped fresh coriander
¼ cup extra virgin olive oil 2 tsp cayenne pepper ½ cup chopped fresh mint
½ red onion, chopped 1 tsp ground cumin
1 Tbsp ras el hanout [see alongside] 1 For the ras el hanout, mix all the 1 tsp chopped fresh rosemary
¾ cup freekeh, sifted spices together and place in an 1 tsp smoked paprika
1½ cups water airtight container or spice jar. Sea salt flakes and freshly ground
½ cup brown lentils, cooked 2 Preheat the oven to 180°C. black pepper
1 cup chopped fresh parsley and mint 3 Place chickpeas on a baking tray 1 egg
1 Tbsp pomegranate molasses and cover with extra virgin olive oil. Extra virgin olive oil
8 dried Turkish apricots, diced Sprinkle with ras el hanout and give 1 packet flatbreads
3 Tbsp chopped pistachio nuts the tray a good shake to cover all the
Sea salt flakes and pepper to taste chickpeas. Place in the oven and bake 1 To make the raita, grate the
¼ cup crumbled feta cheese for 10 – 15 minutes until crunchy. cucumber, wrap it in a tea towel and
84 JANUARY 2020
COOKBOOK EXTRACT
BRAAIED AVOCADO WITH MOROCCAN-
SPICED CHICKPEAS & CORIANDER TAHINI
FOODANDHOME.CO.ZA JANUARY 2020 85
COOKBOOK EXTRACT
MOROCCAN-STYLE CHICKPEA KEFTAS WITH
LEMON & MINT RAITA & MINI FLATBREADS
86 JANUARY 2020
COOKBOOK EXTRACT
BRAAIED BUTTERNUT & MISO PARCELS
FOODANDHOME.CO.ZA JANUARY 2020 87
COOKBOOK EXTRACT
squeeze out the excess water. Mix 2 Tbsp red miso paste 3 fresh peaches, halved and pitted
the cucumber with the remaining raita 2 Tbsp honey 1 packet (35 g) nut and seed sprinkles
ingredients and refrigerate to serve ¼ cup extra virgin olive oil Fresh rocket to garnish
later once chilled. 2 Tbsp sesame oil
2 Soak the bamboo skewers for 1 hour 1 tsp dried chilli flakes (to taste) 1 Place the tofu on kitchen paper
while preparing the keftas. Toasted sesame seeds and fresh and press to remove as much moisture
3 In a food processor, pulse the coriander to garnish as possible.
chickpeas until roughly chopped and 2 Combine the harissa, tamari, olive
place them in a mixing bowl. Stir in the 1 Halve and de-pip the butternuts. oil and lime juice in a blender and
black beans and the breadcrumbs. 2 Mix the garlic, miso, honey, oils blend well.
4 Add the rest of the kefta ingredients, and chilli flakes in a bowl and stir 3 Place the tofu in a shallow bowl and
except the olive oil and flatbreads, to combine. pour in the harissa mixture.
and stir well. If the mixture is not wet 3 Place each butternut half on a 4 Make sure the tofu is completely
enough to form a firm ball, add a piece of foil and brush liberally with covered with the harissa mixture.
drizzle of olive oil. the miso mixture. Cover with cling film and refrigerate
5 Take a palmful of the mixture and 4 Wrap the butternuts with foil and for 4 hours.
press it around the skewer, then roll place in the coals for 30 – 40 minutes, 5 Make sure the grill is clean and well
it lightly to form a sausage. You can or until cooked through and soft when oiled and the coals are medium to hot
decide how big or small you would like pierced with a knife. heat (about 180°C).
to have each sausage. Repeat until all 5 Carefully remove from the coals, 6 Place the tofu on the braai grid and
the skewers are done. remove the butternut from the foil and braai for 5 minutes, turning by 90
6 Place on a braai grid over medium- serve garnished with sesame seeds degrees halfway through the cooking
hot coals and braai for 4 – 6 minutes and fresh coriander. time to form a crisscross pattern
until cooked, turning regularly. if you like.
7 Serve with your favourite warm HARISSA TOFU & GRILLED 7 Turn the tofu over and braai for
flatbreads and zingy lemon and PEACH SALAD 5 minutes, again turning it by 90
mint raita. degrees halfway through the
The spicy Moroccan harissa lifts tofu
cooking time. Cut the tofu into
BRAAIED BUTTERNUT to another dimension. This salad cubes, if preferred.
& MISO PARCELS can also be served in a wrap as a 8 Place the peach halves on the braai
lunch snack with a drizzle of lemon-
This makes a nice change from flavoured olive oil and rocket. grid for 2 minutes. Remove from the
braai and leave to cool.
the usual butternut stuffed with 9 Mix the tofu with the peaches,
spinach and feta. The umami-rich SERVES 4
sprinkle with the nut and seed mix,
flavour of the miso works so well
garnish with the rocket and serve
with the sweetness of this favourite 500 g extra firm tofu
as a side salad.
South African vegetable. 2 Tbsp harissa paste
2 Tbsp tamari
SERVES 4 2 Tbsp extra virgin olive oil
Juice of 1 lime
2 large butternuts
4 cloves garlic, minced
win!
TWO LUCKY READERS STAND THE CHANCE TO WIN
A COPY OF MY VEGETARIAN BRAAI AND TWO BOTTLES
OF TOKARA ESTATE PREMIUM EXTRA VIRGIN OLIVE
OIL, VALUED AT R535 PER PRIZE! TO ENTER, EMAIL THE
NAME OF THE COOKBOOK AUTHOR, FOLLOWED BY YOUR
FULL NAME, ID NUMBER AND POSTAL ADDRESS TO
[email protected]. COMPETITION ENDS ON
31 JANUARY 2020. VISIT FOODANDHOME.CO.ZA FOR
TERMS AND CONDITIONS.
88 JANUARY 2020
HARISSA TOFU & GRILLED
PEACH SALAD
VEGAN GREEN GODDESS
TORTILLA PIZZA
IT’S ALL ABOUT
that base
Revive your pizza palate and paddle with
our inventive bases and exotic topping options
RECIPES, STYLING AND PHOTOGRAPHS BY KATELYN ALLEGRA
ASSISTED BY CASSANDRA UPTON
RECIPE FEATURE
1.5 OF
VEGAN GREEN GODDESS and toast the seeds until lightly golden.
TORTILLA PIZZA Remove from heat and stir in the tamari
until completely evaporated. Set aside
Makes 4 EASY 40 mins + overnight,
to soak to cool.
3 For the pesto, place the cleaned
medium cast-iron pan over high heat
WHAT YOU NEED
and toast the almonds until lightly
VEGETABLES
browned. Put the almonds, garlic, lemon
4 spring onions, trimmed
zest and juice, spinach and basil in a
1 large zucchini, ribboned with a blender and blitz until almost smooth.
vegetable peeler
While the blender is running, pour in the
100g broccolini, washed
60ml (¼ cup) olive oil in a steady stream
olive oil, to brush
until combined. Season well.
sea salt flakes, to taste
4 For the vegan cream cheese, using
the cleaned blender, blitz the 1 tbsp
TAMARI SUNFLOWER SEEDS
lemon juice with the remaining cream
70g (½ cup) sunflower seeds
cheese ingredients until well combined.
1 tbsp tamari sauce
5 To assemble, sprinkle the grated
cheese over 4 tortillas. Top with the
SPINACH PESTO
remaining 4 tortillas. Spread the vegan
90g whole almonds
cashew cheese over and arrange
2 garlic cloves, finely grated
the vegetables on top. Bake in the
zest and juice of 1 lemon
preheated oven until the cheese has
50g baby spinach melted, 10 minutes.
15g fresh basil leaves
6 Garnish with toasted pine nuts/almond
60ml (¼ cup) olive oil
flakes, if desired, the green olives, tamari
sea salt flakes and freshly ground
sunflower seeds and dollops of pesto.
black pepper, to taste
MEALIE MEAL PIZZA WITH
VEGAN CREAM CHEESE SPICY CHAKALAKA AND
1 tbsp lemon juice
150g raw cashews, soaked overnight BOEREWORS MEATBALLS
and drained Serves 6 EASY 1 hr
1 tbsp apple cider vinegar
WHAT YOU NEED
PIZZAS BASE
125g vegan cheese, grated 435ml (1¾ cups) vegetable stock
8 x soft flour tortillas 250ml (1 cup) water
50g toasted pine nuts/almond flakes, 170g mealie meal
to garnish (optional) 1 large egg
100g pitted green olives, to garnish 40g Parmesan/Grana Padano, grated
sea salt flakes and freshly ground
HOW TO DO IT black pepper, to taste
1 Preheat the oven to 180°C. Place
a large griddle pan over high heat. TOPPINGS
Brush the vegetables with olive oil 350g boerewors
and grill until tender and char lines olive oil, to fry + extra, to drizzle
form, 5 – 10 minutes. Set aside and 1 x 400g tin mild chakalaka
sprinkle with sea salt flakes. 20g fresh oregano sprigs,
2 For the tamari sunflower seeds, place leaves picked
a medium cast-iron pan over high heat 250g buffalo mozzarella/fior di latte
FOODANDHOME.CO.ZA JANUARY 2020 91
MEALIE MEAL PIZZA WITH SPICY
CHAKALAKA AND BOEREWORS MEATBALLS
RECIPE FEATURE
OF
2
PITA PIZZA WITH SPICY
LAMB, MOZZARELLA AND
MINTY PESTO
FOODANDHOME.CO.ZA JANUARY 2020 93
RECIPE FEATURE
HOW TO DO IT salt and freshly ground black pepper,
1 For the pizza base, preheat the to taste
oven to 200°C. Grease a 30 x 20cm
baking tray. LAMB
2 In a medium pot over moderate heat, olive oil, to fry
combine the stock with the water and 2 leeks, finely chopped
bring to the boil. While stirring fast, add 1 large garlic clove, peeled and
all the mealie meal to the boiling liquid. finely grated
Cook, stirring, until soft and creamy, 300g lamb mince
about 5 minutes. 2 tbsp tomato paste
3 Remove from heat, allow to cool zest and juice of 1 lemon
slightly, then add the egg and grated 1 tsp paprika
Parmesan/Grana Padano, stirring 1 tsp sumac
continuously. Season well. ½ tsp dried chilli flakes
4 Spread the mixture onto the prepared 3 tsp fresh mint, finely chopped
baking tray, either as a large, roughly sea salt flakes, to taste
shaped rectangle or the typical round
pizza shape. Bake until lightly golden MINTY PESTO
and crisp, 15 – 20 minutes. 1 garlic clove, peeled
5 While the pizza base is in the oven, 125ml (½ cup) olive oil
prepare the meatballs. Remove the 20g fresh mint
boerewors from its casing and discard 5 tsp coriander
the casing. Form tablespoonfuls of the 25g sultanas
boerewors into equal-sized balls. sea salt flakes, to taste
6 Place a large cast-iron pan over high
heat. Drizzle with a generous amount of PIZZAS
olive oil. Fry the meatballs until lightly 2 x pita breads
browned on all sides, about 5 minutes. 120g mozzarella, sliced
7 To assemble, spread the chakalaka 1 green chilli, sliced
over the pizza base and top with 200g vine tomatoes, washed
the meatballs. Tear the oregano and
mozzarella/fior di latte, and scatter on HOW TO DO IT
top. Drizzle with the extra olive oil and 1 Preheat the oven to 180°C.
season well with sea salt and freshly 2 For the base sauce, using a stick
ground black pepper. blender, blitz the red peppers, 2 tbsp
8 Return to the oven and bake until tomato paste and harissa paste until
the cheese has melted and is bubbly, smooth. Season to taste. Transfer the
10 minutes. Serve immediately.
sauce to a bowl and set aside.
3 For the lamb, place a large frying pan
PITA PIZZA WITH SPICY over medium heat and pour a generous
LAMB, MOZZARELLA drizzle of olive oil into it. Add the leeks,
AND MINTY PESTO finely grated garlic clove, lamb, 2 tbsp
Makes 4 EASY 30 mins tomato paste, lemon zest and juice,
spices and mint. Sauté until golden,
WHAT YOU NEED 10 minutes. Season and set aside.
BASE SAUCE 4 For the minty pesto, using the
160g roasted red peppers in cleaned stick blender, blitz the garlic
oil, drained (find at SPAR and clove and 125ml (½ cup) olive oil with
select delis) the remaining pesto ingredients until
2 tbsp tomato paste smooth and completely combined.
4 tsp harissa paste Check for seasoning and set aside.
94 JANUARY 2020
RECIPE FEATURE
SWEET POTATO PIZZA WITH OLIVES,
RICOTTA AND PROSCIUTTO
FOODANDHOME.CO.ZA JANUARY 2020 95
RECIPE FEATURE
OF NAAN PIZZA WITH MUHAMMARA AND
1.5 MARINATED PANEER
96 JANUARY 2020
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