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Archive for the ‘Food’ Category

Meat Manifesto: two Fenner-dishes to treat your dad to this Father’s Day

Andy Fenner believes you can’t sell meat unless you know what to do with it and, in between personal food philosophies and agricultural insights, Meat Manifesto celebrates various cuts of meat, by introducing readers to them and offering delicious recipes best suited to each specific one.

Andy smokes, grills and roasts his way through beef, pork, lamb, venison, poultry and even goat as recipes range from exotic (tongue, ears and offal) to basic (how to grill a pork chop).

The book will explain how to make bacon at home but also why you should be eating grass-fed beef, as opposed to feedlot.

It will show you how to butcher a chicken at home but also explain how to best cook it.

It is meticulously researched but presented in an approachable way.

The end goal is to walk people through various meat recipes, sure, but also to strengthen the reader’s relationship with their supply chain by asking them to consider if they really are happy with the status quo.

This Father’s Day, treat your dad to one of these two deliciously meaty dishes – and the book, of course!
 

Lamb rump with deep fried capers and anchovy aioli

 

 

Most of us buckle before a whole leg of lamb roasted for Sunday lunch, but turn your attention to the smaller, more delicate rump as an easy weeknight meal for two. It’s a cut that invites you to try the meat a little pink in the middle. Anchovies work well with lamb and I love how the deep-fried capers in this recipe add texture. Incidentally, capers are an age-old accompaniment to mutton; this meal featured in Shakespeare’s Twelfth Night and, frankly, what’s good enough for the bard…

Cooking time: 20–25 minutes

Serves 4

For the lamb
2–3 (800g in total) lamb rumps
salt, to season
black pepper, to season
2–3 sprigs thyme, destemmed

For the capers
2 Tblsp capers, drained
1 cup canola oil

For the aioli

1 garlic cloves, peeled, whole
1 egg yolk
100ml olive oil
100ml canola oil
1 Tblsp tinned anchovies, drained, finely chopped
½ tsp sea salt

Preheat the oven to 200°C.

With a sharp knife, score the fat side of the lamb rump, coat on all sides with olive oil and rub generously with sea salt, black pepper and thyme.

On the stovetop, heat an ovenproof pan over a medium heat and cook the rumps (one at a time, if necessary), fat-side down until browned.

Place the pan in the oven and roast for another 20–25 minutes or until done to your liking (use a meat thermometer to establish the internal temperature: I’d recommend 60°C for this cut).

Remove from the oven, set aside and rest for 15 minutes.

For the aioli:
In a bowl, crush the garlic and add the sea salt. Whisk in the egg yolk.

Combine the olive and canola oils.

Put the garlic and egg mix into a food processor, set the paddle on its lowest setting and very, very slowly add the oil mixture.

When the aioli is a thick, yoghurty consistency, remove, place in a bowl and fold in the anchovies.

For the garnish:
In a deep pot on the stovetop, heat the canola oil and carefully add the capers. Cook until they “pop”.
Remove with a slotted spoon.

To serve: thickly slice the lamb rump and fan onto a plate. Spoon over a dollop of anchovy mayo and top with capers.


Burnt fig, mozzarella and biltong salad

 

 
We openly celebrate cured beef from abroad like bresaola (a dry-cured beef speciality from Northern Italy) but, weirdly, South Africans don’t treat biltong with the same respect.

Biltong shouldn’t be restricted to a snack in front of the rugby or road-trip fuel. We should celebrate our homegrown speciality cured meat more. For this recipe, I’ve used flavours that
I know work with bresaola and would be pretty great with biltong too. Cooking the figs releases their sweetness, a neat counter to the salty beef.

The result is a quick meal that looks impressive and tastes delicious.

Preparation time: less than 10 minutes

Serves 4

For the figs
olive oil, enough to cover the base of a pan
8 ripe figs, halved lengthways

For the salad
20ml olive oil
5ml sherry vinegar
sea salt, to season
cracked black pepper, to season
½ red onion, finely sliced (use a mandolin, if possible)
2 cups watercress, washed, dried

to serve
150g wet, lean beef biltong, thinly sliced
1 x 125g ball fresh mozzarella

For the figs
On the stovetop, heat enough olive oil to cover the base of a pan and place the figs, cut-side down.
Fry for 2–3 minutes (it’s okay if deep colour develops).
Remove the pan from the heat.

For the salad:
In a small bowl, combine the olive oil, vinegar, salt and pepper and, using a fork, whisk to emulsify.
In a deep, non-reactive bowl, combine the red onion and watercress leaves and pour over the dressing. Use your hands to mix gently, but be careful not to bruise the leaves.

To serve: plate the dressed leaves as a base on a large platter and top generously with the beef biltong. Scatter torn mozzarella and arrange the cooked figs on top.

Photography: Craig Fraser
Food styling: Justine Kiggen

Meat Manifesto

Book details


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“All the recipes in Johanne 14 carry memories of comfort” – a Q&A with Hope Malau

Chef Hope Malau grew up in Klerksdorp in the North West Province eating traditional Sotho food prepared by his dad, who worked in a mine kitchen. Instilled with a deep love for cooking from an early age, Hope went on to study at the Professional Cooking Academy in Rustenburg before garnering experience at various restaurants in Cape Town. Hope is currently the food editor for DRUM magazine and has also won the prestigious Galliova Food Writer of the Year for the past two consecutive years.

Here he discusses his childhood memories of family meals, the traditional South African food scene, and why he is so attached to any Magau recipe…

You grew up eating traditional Sotho food prepared by your father. Would you cite your family as the main inspiration behind your love for all things culinary?
Yes, especially my granddad. He loves food because his body demanded good food and we adapted the same love. The memories of watching him cook and placing me on his lap to feed me while chatting about the goodness of what he has prepared. We were friends in a sense of he would take me everywhere to experience the cultures and community we were surrounded by in the township. Then experiencing food from my granddad’s work place in the mine kitchen and seeing the man wearing chefs-white got me more curious about food. When I got the chance to be a chef I worked hard at it and still am.

What made you decide to publish a book consisting of home-cooked meals in South African townships?
I didn’t publish it; Quivertree fell in love with how passionate I was about simple South African and almost-forgotten food that celebrate culture, community and family of black township South Africans. I’m glad that Quivertree Publications turned me into an author of this great book.

What are your thoughts regarding the current local cookbook-scene?
I’m glad that my book has knocked some interest into traditional South African food. I’m hoping that Johanne14 becomes that book that ignites excitement in young people about cooking.

Would you like to see more books devoted to traditional meals prepared as a family?
Yes, we need to show tourist how we celebrate as South African families, what brings us together.

If you had to pick a favourite recipe from Johanne14, what would it be and why?
That is a tough question as all the recipes in Johanne14 carry memories of comfort. But if I have to choose I would choose Megau a lot of people have forgotten how Megau used to create Ubuntu and taste different from store bought. You’ll understand me more by reading through the recipe in Johanne14 about Ubuntu.

Johanne 14

Book details


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Book launch – Johanne 14: Real South African Food by Hope Malau

Johanne 14 explores the secrets of simple, home-cooked meals in South Africa’s townships.

Told through the eyes of award-winning food writer Hope Malau, the book features authentic, traditional dishes cooked with love, and acknowledges the ability of countless unsung kitchen heroes – the mothers, fathers, grandparents and siblings – to make culinary magic with often very little.

It is a vital glimpse into South African township life; moreover, it is a celebration of culture, resilience, human spirit, community and family – through the shared meal. A head of cabbage can be cooked in so many different ways; it is inexpensive and goes with anything or nothing at all.

You can eat it raw, boil it or fry it, combine it with any other vegetable and it will give you a wholesome meal every time. Hence it was dubbed Johanne 14 – if you have cabbage you should not let your heart be troubled.

Chef Hope Malau grew up in Klerksdorp in the North West Province eating traditional Sotho food prepared by his dad, who worked in a mine kitchen. Instilled with a deep love for cooking from an early age, Hope went on to study at the Professional Cooking Academy in Rustenburg before garnering experience at various restaurants in Cape Town. Hope is currently the food editor for DRUM magazine and has also won the prestigious Galliova Food Writer of the Year for the past two consecutive ye

Event Details

  • Date: Thursday, 08 June 2017
  • Time: 6:00 PM for 6:30 PM
  • Venue: Love Books, The Bamboo Lifestyle Centre, 53 Rustenburg Road, Melville | Map
  • Guest Speaker: Dorah Sithole
  • RSVP: kate@lovebooks.co.za, 011 726 7408
     

    Book Details


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Book launch – Johanne 14: Real South African Food by Hope Malau

Johanne 14 explores the secrets of simple, home-cooked meals in South Africa’s townships. Told through the eyes of award-winning food writer Hope Malau, the book features authentic, traditional dishes cooked with love, and acknowledges the ability of countless unsung kitchen heroes – the mothers, fathers, grandparents and siblings – to make culinary magic with often very little. It is a vital glimpse into South African township life; moreover, it is a celebration of culture, resilience, human spirit, community and family – through the shared meal.

A head of cabbage can be cooked in so many different ways; it is inexpensive and goes with anything or nothing at all. You can eat it raw, boil it or fry it, combine it with any other vegetable and it will give you a wholesome meal every time. Hence it was dubbed Johanne 14 – if you have cabbage you should not let your heart be troubled. – Chef Malau

Event Details


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“The book is to show us who we are and what South Africa is about” – Hope Malau, launch of Johanne 14

On Thursday the 18th of May, Quivertree Publications hosted several guests at the Lunch Launch of Hope Maulu’s Johanne 14. Guests were wined and dined while embarking on a culinary journey through the townships of South Africa. Linda Mali of Edgars Club Magazine facilitated the conversation on the book that she described as being, “more than just a collection of recipes.”

The rich aromas of African cuisine filled the air at Quivertree. Guests were abuzz and pleasantly greeted with an option to taste home-made Ginger beer, Mageu, or both. The smells and tastes were reminiscent of hearty family Sunday lunches.

Malau, who grew up in Jouberton, Kleksdorp, explained that the book brings about an understanding of how the township works. The title, Johanne 14, came about because he loves the scripture John 14, “you should not let your hearts be troubled if you have cabbage in the home,” he chuckles. The award winning chef goes on to explain that cabbage is a staple in the township because “it only costs R5 a head,” and is so versatile, supposedly taking away the troubles of everyday cooking, he has come to call it Johanne 14.

From a young age, the food writer was exposed to different tastes and styles of cooking. He spent a lot of time in a mine kitchen where his father worked and took a liking to the chef. Living in a diverse mining community, Malau experienced foods from all over South Africa. He fondly remembers his mother and grandmother going to cook at community functions, “Where are you going, Mama?” he would ask, “I’m going to peel [vegetables],” and he wouldn’t see her for the rest of the day. “Whether you knew the family or not, you had to help,” he recalls.

Out of over 60 recipes that the book showcases, Malau says his favourite is the tripe because, as his wife describes it, “It goes down.” He goes on to say that while he included mostly simple recipes, there are a few that are “bonding experiences with multidimensional flavours” such as the cow trotters. “I did not want the book to be too finicky” Malau explains, “The book is for everyone. To show us who we are and what SA is about. It’s about making a lot from a little [and] taking that little bit of money that you have and making it taste magical.” This is evidenced is the use of unconventional ingredients such as Cremora coffee creamer in samp, to mention a few.

Quivertree ended off the launch with a taste journey through the pages of Johanne 14 and the streets of South African townships that had many of the guests sharing their own experiences with food and life in South Africa and Africa as a whole. Malau says the book is a celebration of who he is. – Kasuba Stuurman, @kasuba_sun

 
 

 
 
 

Johanne 14

Book details


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Hope Malau’s Johanne 14: Real South African Food now available

Johanne 14 explores the secrets of simple, home-cooked meals in South Africa’s townships.

Told through the eyes of award-winning food writer Hope Malau, the book features authentic, traditional dishes cooked with love, and acknowledges the ability of countless unsung kitchen heroes – the mothers, fathers, grandparents and siblings – to make culinary magic with often very little.

It is a vital glimpse into South African township life; moreover, it is a celebration of culture, resilience, human spirit, community and family – through the shared meal.

A head of cabbage can be cooked in so many different ways; it is inexpensive and goes with anything or nothing at all.

You can eat it raw, boil it or fry it, combine it with any other vegetable and it will give you a wholesome meal every time.

Hence it was dubbed Johanne 14 – if you have cabbage you should not let your heart be troubled.
 
 
Chef Hope Malau grew up in Klerksdorp in the North West Province eating traditional Sotho food prepared by his dad, who worked in a mine kitchen. Instilled with a deep love for cooking from an early age, Hope went on to study at the Professional Cooking Academy in Rustenburg before garnering experience at various restaurants in Cape Town. Hope is currently the food editor for DRUM magazine and has also won the prestigious Galliova Food Writer of the Year for the past two consecutive years.

Book details


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Launch: Meat Manifesto by Andy Fenner

Meat Manifesto

Andy believes you can’t sell meat unless you know what to do with it and, in between personal food philosophies and agricultural insights, the book celebrates various cuts of meat, by introducing readers to them and offering delicious recipes best suited to each specific one.

Andy smokes, grills and roasts his way through beef, pork, lamb, venison, poultry and even goat as recipes range from exotic (tongue, ears and offal) to basic (how to grill a pork chop).

The book will explain how to make bacon at home but also why you should be eating grass-fed beef, as opposed to feedlot.

It will show you how to butcher a chicken at home but also explain how to best cook it.

It is meticulously researched but presented in an approachable way. The end goal is to walk people through various meat recipes, sure, but also to strengthen the reader’s relationship with their supply chain by asking them to consider if they really are happy with the status quo.
 
 
 
 
 
 
Join us for the Launch of Andy Fenner’s new book: Meat Manifesto.

Attached is the invitation with all the event details. Herewith with the line-up for all the ‘super heroes’ attending:

3:00pm Media arrives
3:30pm Basic butchery and tour of premises only for media attending & facilitated by Andy.
3:45pm Andy in conversation with farmers Piet and Koot Prinsloo.
4:00pm Public arrives
4:15pm Andy in conversation With Abigail Donnelly.
4:30pm Book signing.
5:00pm Food is served.


 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Book details


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Four culinarians and one illustrator to look out for at Kingsmead Book Fair

Join us on Saturday 13 May at the sixth annual Kingsmead Book Fair for fun culinary conversations by some of South Africa’s most prolific food-writers.

This year, five Quivertree authors – Vickie de Beer, Anna Trapido, Mpho Tshkudu, Dorah Sithole and Mieke van der Merwe – will be dishing the goods on everything food ‘n such (and in Mieke’s case, the art of drawing.) Be sure to catch them there.


Vickie de Beer
(9.30-10.15)
(The Low Carb Solution for Diabetics / My Low Carb Kitchen) Award-winning foodie, Vickie de Beer, shares one of her low-carb, gluten-free and sugar-free recipes with us.

Anna Trapido & Mpho Tshukudu (Eat*Ting) (10.45-11.30) discuss their collaboration in exploring African food

Dorah Sitole talks to Hilary Biller about The Great South African Cookbook (13.45-14.30)

Mieke van der Merwe (author of Beautiful South Africa) will be stationed in the courtyard throughout the Book Fair doing colouring-in demos and talks.
 
 

The Low Carb Solution For Diabetics

Book details

 
 

My Low Carb Kitchen

 
 
 
 

Eat Ting

 
 
 
 

The Great South African Cookbook

 
 
 
 

Beautiful South Africa


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Three recipes from local Gourmand-acclaimed cookbooks

What do Ruth Jeftha, Mimi Jardim and Mpho Tshukudu have in common? These talented chefs have an unparalleled passion for food which has not gone unnoticed by the international culinary scene.

As recent recipients of the prestigious Gourman World Cookbook Awards they have both skill and style.

Take a sneak peek at a few of the recipes which appear in the acclaimed chefs books…

Huis Kombuis – The Food of District Six
Editor: Tina Smith
Contributor: Ruth Jeftha

 
 
 
 

RAISIN LOAF

On a Sunday, my mother baked our favourite raisin loaf that I shared with a friend. She baked it in an iron pot placed downstairs over hot coals. We bought the raisins at Wellington Fruit Growers because they were fresher and cheaper than at the babbie shops. After school on Mondays, my friend Audrey would come over for raisin loaf. She thought it was good enough to eat without butter but I ate it with butter.

For a small loaf
220 g cake flour
¼ teaspoon sugar
¼ teaspoon salt
1 egg
½ cup milk, luke warm
1 cup raisins
¾ sachet dry yeast
Butter for greasing
Prepare the dough by mixing all the ingredients, except butter, in a dish. Using lukewarm milk, knead until all ingredients are well combined. Cover with a cloth and let it rise.
Preheat the oven to 180°C. Grease the bread tin with butter and spread dough evenly into the bread tin. Give it a little time to rise. Bake for 50–55 minutes until the bread is golden brown. Cool on a rack.

 
 

My Portuguese Feast
Mimi Jardim

RAYMOND’S TRAVELLING PERI-PERI CHICKEN
Serves 4–6

Piri-piri chicken is Portugal’s gift to the world and my husband Augusto passed on this gift to his children. My son Raymond then continued the tradition by adding flavours of his own, depending on which country he is visiting. My grandson Marco is next in line…

Ingredients
1 medium-sized (1–1,2 kg) chicken salt, to taste pepper, to taste
100g soft butter
whole piri-piri chillies, crushed (use 3–5 chillies for medium or 5–10 for hot)
10ml lemon juice
2–4 cloves garlic, crushed
5ml paprika
12,5ml olive oil
sprigs of rosemary and thyme tied together to form a brush

Sauce
2 cloves garlic
20ml butter (plus 12,5ml olive oil, optional)
piri-piri chillies
(or peri-peri sauce), to taste juice of half a lemon
5ml chopped parsley

Rinse and dry the chicken and spatchcock it (cut it open through the back and flatten it). Cut slashes into the flesh of the thick parts of the chicken.

Make a paste of the remaining ingredients (other than the rosemary and thyme, and the sauce ingredients) and rub it over the inside and outside of the chicken. Allow to marinate for 2 hours. Grill or braai the chicken, turning regularly and using the rosemary and thyme brush to baste it with the marinade/paste every time it is turned. Serve with the sauce.

To make the sauce, fry the garlic cloves in the butter. Add the piri-piri chillies or sauce, lemon juice and parsley. Remove the garlic and serve.

 
 

Eat Ting – Lose Weight, Gain Health, Find Yourself
Mpho Tshukudu, Anna Trapido

SORGHUM FLAPJACKS
Makes 10

1½ cups fine sorghum meal
1 tsp bicarbonate of soda
1 tsp brown sugar pinch of salt
1 egg
2 tbsp melted butter
1 cup amasi (soured milk)

Combine all the dry ingredients in one bowl and the wet ingredients in another. Mix wet into dry. Lightly grease a frying pan and heat to a medium heat. Drop spoonfuls of batter into the pan. When bubbles form on the visible top side and the mixture no longer looks runny, turn the flapjack and cook through (about 3 minutes per side). Make sure to cook the first side for 3 minutes because if you try to flip the flapjacks before then, they will crack in the middle.

Tips
We have served the flapjacks with wild sour figs and amasi (soured milk) curd cheese but sugar-free jam and crushed nuts are also delicious. Have
a cup of unsweetened rooibos tea with it too.

These flapjacks are delectable and you will be tempted to eat too many. They are filling and you do not need more than two to feel full from breakfast to lunchtime.

GI is lowered by amasi, butter and eggs. Allergens: egg and dairy.

 

Huis Kombuis

Book details

 
 

My Portuguese Feast

 
 
 

Eat Ting

 


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Communities utilising land for their own benefit: Lenin Street Market Garden in Alexandra holds a planting day

Communities utilising land for their own benefit: Lenin Street Market Garden in Alexandra holds a planting day

 
The Great South African CookbookThe Lenin Street Market Garden in Alexandra recently held a planting day. The community garden – which used to be a dumping site – is a beneficiary of the sales from The Great South African Cookbook, published by Quivertree Publications.

Partners and sponsors of the garden include the Nelson Mandela Foundation, City of Joburg, Food & Trees for Africa (FTFA), Quivertree and Urban Fresh, the two-man company in charge of garden sales.

Communities utilising land for their own benefit: Lenin Street Market Garden in Alexandra holds a planting day

 

Started in 2011, the Lenin Street Market Garden has received various support from a number of organisations and held different farming and gardening initiatives. But it was time to “kickoff” intensive training, said Robin Hills from the FTFA food garden department. The training would do two things, Hills said. Lessen the garden’s dependency on outside sources and increase output.

“A lot of these activities continue, but they continue in separate little silos. The cookbook has kind of brought it all together. Because it’s like now we’ve got to focus. So this is the kickoff.”

Communities utilising land for their own benefit: Lenin Street Market Garden in Alexandra holds a planting day

 
Among the book’s contributors in attendance were former True Love food editor Dorah Sitole and Johannesburg-based chef David Higgs.

The response the cookbook was receiving has been “amazing”, Higgs said, adding that, “I love the simplicity of the book. It’s easy reading. And everybody can do it.”

Communities utilising land for their own benefit: Lenin Street Market Garden in Alexandra holds a planting day

 
Urban Fresh, the garden’s brains and in charge of sales, joined the garden in April. And had done a lot of work to transform the place.

Co-owner Fazlur Pandor talked about the actions they had undertaken since joining. The garden had been a dumping site before.

“We’ve gone to a lot of effort to clean the soil first. When it started, it wasn’t like this. We’ve come a long way. We do soil tests. And we make sure it’s actually safe. We add compost and manure.”

Communities utilising land for their own benefit: Lenin Street Market Garden in Alexandra holds a planting day

 
Business partner Rogan Field outlined Urban Fresh’s future plans – packaging and processing tomatoes “properly”.

“Eventually, we want to look into value adding, making chili sauces.”

A cold room in the garden premises gave them an advantage over other co-operatives in their network, Field said. However this was no reason for Urban Fresh to “outcompete” them, he said.

Communities utilising land for their own benefit: Lenin Street Market Garden in Alexandra holds a planting day

 
“Rather to say that this project now must outcompete the other projects, how do we incorporate this project so they can support each other?”

At the garden’s initial opening in 2011, former Joburg Mayor Parks Tau said that communities had no excuses not to utilise land for their own benefit.

“There can be no justification for anyone in Johannesburg to go to bed hungry when there is space that people can use to produce vegetables for their own consumption,” he said at the time.

Communities utilising land for their own benefit: Lenin Street Market Garden in Alexandra holds a planting day

 
Five years later, the garden now supports 28 employees.

While Urban Fresh talked about expanding their network – currently they supply crops to surrounding establishments – Pandor said “building the trust of the community” was more important than maximising their production levels.

“It’s about building the trust of the community,” Pandor said, “It’s about developing a little bit of skills. So we’re not hugely focused right now on achieving maximum production. For the last six months it’s really about just engaging and solidifying our space.”

Pandor’s brother Haroon criticised people who loved calling for “land grab”. If the people were serious, they would, perhaps, plant tomatoes, he said.

Communities utilising land for their own benefit: Lenin Street Market Garden in Alexandra holds a planting day

 
Lungile Sojini (@success_mail) tweeted live from the event:

Book details


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