Food & Home Entertaining - July 2016.pdf

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OOH LA LA!
HONEYCOMB CRÊPE CAKE,
CITRUS & ROOIBOS CRÈME BRÛLÉE,
CHOCOLATE TORTE
Body-boosting
Fab ways with
kale, leeks,
radishes
Chill-beating dishes
to scoop,
spoon
and
swoon over
FOOD THAT
BITES
BACK
HEAT THINGS UP IN THE
KITCHEN WITH THESE
AROMATIC FAVOURITES.
OUR FOOD EDITOR,
CLAIRE FERRANDI,
SHARES HER KITCHEN
SECRETS TO HELP
YOU DISH UP WITH
CONFIDENCE
Lamb rogan josh
Serves 4
EASY
2 hrs
THE FLAVOUR COMBINATIONS
30ml (2 tbsp) PnP Salted Butter
30ml (2 tbsp) PnP Extra Virgin
Olive Oil
800g PnP Butchery Lamb Neck Chops
salt, to taste
2 PnP Brown Onions, finely chopped
1 PnP Garlic Clove, crushed
5cm fresh PnP Ginger, peeled
and grated
2 cloves
15ml (1 tbsp) paprika
10ml (2 tsp) PnP Mild and Spicy
Curry Powder
5ml (1 tsp) PnP Turmeric
1 fresh PnP Red Chilli, finely chopped
10ml (2 tsp) PnP Cumin
10ml (2 tsp) whole coriander seeds
1 x 400g tin PnP Whole
Peeled Tomatoes
70g PnP Tomato Paste
250g PnP Baby Spinach,
coarsely chopped
handful fresh coriander, coarsely
chopped + extra, to garnish
20g PnP Pomegranate Seeds,
to garnish
naan or rotis, to serve
1
2
HOW TO DO IT
Heat the butter and oil in a
large pot or stovetop-proof
casserole dish. Season the lamb
with salt and cook in batches
until browned. Remove from
pot with a slotted spoon. Set
aside until needed.
Add the onions to the pot and
sauté until browned lightly,
2 minutes. Add the garlic and ginger,
and cook until fragrant, 2 minutes.
Return the lamb to the pot with all
3
of the spices, the whole peeled
tomatoes and tomato paste. Cover
and simmer slowly over medium
heat, 1�½ hours, stirring occasionally.
Add the spinach and chopped
coriander just before serving.
Top with pomegranate seeds and
extra fresh coriander. Serve with
warm naan or rotis.
KITCHEN SECRETS
FH8213/07/16 Recipes and styling by Vickie de Beer. Photograph by CRPhotographic. Assisted by Inge Bartsch and Rachael Kruyer
Italian osso buco
Serves 6
EASY
2 hrs 30 mins
THE FLAVOUR COMBINATIONS
15ml (1 tbsp) PnP Extra Virgin
Olive Oil
1,8kg thick PnP Butchery
Beef or Veal Shanks
salt and freshly ground black pepper
1 PnP Brown Onion, finely chopped
2 PnP Garlic Cloves, crushed
6 drained anchovy fillets,
finely chopped
60ml (¼ cup) fresh PnP Basil,
coarsely chopped
1 x 400g tin PnP Whole Peeled
Tomatoes, coarsely chopped
125ml (�½ cup) dry red wine
80g PnP Calamata Style Olives,
drained, pitted and coarsely chopped
creamy polenta, to serve
grated Parmesan, to serve
1
2
3
HOW TO DO IT
Heat the oil in a large pot or
stovetop-proof casserole dish.
Season the meat with salt and freshly
ground black pepper. Brown in
batches until caramelised on all sides.
Remove from pot with a slotted
spoon and set aside until needed.
Sauté the onion, garlic, anchovy
and basil in the same pot until
the onions are soft and translucent,
3 minutes. Return the meat to the pot
and add the whole peeled tomatoes
and wine. Cover with a lid and simmer
over low heat, 2 hours until soft.
Stir in the olives and season to
taste. Serve on creamy polenta
with fresh Parmesan grated over.
CLAIRE’S TIPS
I always keep tinned PnP Whole
Peeled Tomatoes in the pantry to
use in all my winter stews, curries
and soups. They add so much
flavour and depth to dishes.
PnP Mild and Spicy Curry Powder
gives your favourite winter dishes
instant spice and heat. Add it
when frying the onions in soup
and stew recipes to unlock the
fragrance of the spices.
You can use PnP Calamata Style
Olives in more than just salads.
Pop them into stews for a
delicious Mediterranean flavour.
Adding anchovy to osso buco
lends a delicious and salty kick!
Anchovies are my secret weapon
in the kitchen… Put a few in your
next lamb dish or blend
into a salad dressing.
www.picknpay.co.za
ED'S LETTER
These thoughts rolled around my
head the other day when looking over
Michelin-star chef Jan Hendrik van der
Westhuizen’s evocative Bastille Day
feature (page 96), a tribute to the victory
of the French people over the reigning
monarchy of the time. And while political
freedom is a topic I’d rather not delve
into, the revolt by those French citizens
way back in 1789 represents a universal
and enduring truth – that in order to
achieve the freedom you seek, you will
almost certainly have to break down
whatever emotional or mental barrier
holds you captive. Take a leap and find
the strength to make a change.
And as you forge ahead to conquer
whatever personal challenge you may
have, remember to take cognizance of
the freedoms you are lucky enough to
enjoy. For me, being able to sit
down with the
F&HE
team
every month and have
the freedom to create
an issue we believe
will give our readers
the most enjoyment,
truly makes my spirits
soar. Believe it or not,
I am also thankful for
LIBERTÉ, EGALITÉ, FRATERNITÉ? SA’S FIRST MICHELIN-STAR CHEF,
JAN HENDRIK VAN DER WESTHUIZEN, AND I NOSE THROUGH EACH
OTHER’S BUSINESS AT THE RECENT JOZI LAUNCH OF HIS SECOND
COOKBOOK,
JAN – A BREATH OF FRENCH AIR
the freedom that the chill of winter
gives me – during a time that others
might feel trapped indoors by the
weather, I slide happily around my
kitchen in thick woollen socks, nurturing
made-from-scratch soups and other
one-pot dishes to my heart’s content.
So, while we keep trying to “free up”
the areas of our life that require a little
work, I wish you a month of revelling
in the freedom to choose which of our
divine dishes you’re going to make this
July. In the words of one of my all-time
favourite groups, En Vogue, “Free your
mind and the rest will follow.”
�½�½�½�½�½�½�½�½�½�½�½�½�½�½�½�½�½X�½ �½ �½ �½
If you haven’t yet tried SPAR’s Marksbury Select French Camembert,
then get down to your local SPAR and grab a couple of wheels of this
creamy and tangy delight. Produced in a family-owned dairy
in the heart of France’s Limousin region, using French
traditions that date back to the 8th century, the flavour
of SPAR Marksbury Select French Camembert
develops the more the cheese matures. It’s utterly
delicious on its own with a glass of red or as part
of a tantalising cheeseboard. Recommended retail
price R59,99 for 200g – please note that pricing varies
regionally. spar.co.za
2
JULY 2016
Photo of Ed and Jan Hendrik van der Westhuizen by Mark Hill. Photograph of SPAR Marksbury Select French Camembert supplied.
reedom. It’s a
word desired by
all of us in so many
different forms. There
are those who may have
financial freedom, yet long for a
different career. Conversely, there
are some who’ve pursued the
path of their choice or calling,
yet don’t enjoy financial freedom.
Shades of Winter.
Introducing Mist Grey.
We’re proud to welcome a cool and classy addition to the Le Creuset palette. From rich, comforting soups
to warm, decadent tarts, Mist Grey arrives just in time for some of your favourite Winter dishes. Be the first to
experience the sophistication of Mist Grey, available at your nearest Le Creuset Boutique Store.
Go to www.lecreuset.co.za or call our customer help line on 086 177 3321 for more information.
LeCreusetSA
Download the Le Creuset Recipe App!
CAVENDISH SQUARE . TYGER VALLEY CENTRE . SOMERSET MALL . GARDENS CENTRE . THE CONSTANTIA VILLAGE . KILLARNEY MALL . BEDFORD CENTRE . HYDE PARK CORNER
.
CLEARWATER MALL
BROOKLYN MALL . WOODLANDS BOULEVARD . LA LUCIA MALL . THE PAVILION . WATERFALL MALL RUSTENBURG . SANDTON CITY . V&A WATERFRONT . NICOLWAY BRYANSTON . CANAL WALK
W A L M E R P A R K . W A T E R S T O N E V I L L A G E . C R E S T A S H O P P I N G C E N T R E . G R O V E M A L L N A M I B I A . B AY W E S T . WAT E R C R E ST
.
M A L L O F T H E S O U T H . C E N T U R I O N M A L L
. M A L L O F A F R I CA
6713

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