Indholdsfortegnelse for Autumn 2021 i Sarie Food

I’ve never been afraid of hard work, because my mom taught me: When you work hard, you are noticed. And those who are noticed will always have work. “So my child, you must work hard to have work!” And this has always been my mantra. But sometimes I get tired, like everyone does. Sometimes I want to throw in the towel and stop making plans and experimenting with new things. Before I get there, though, it’s time to make food and then I rest in the kitchen. Because that’s where I become calm, my emotions change. The kitchen is actually my psychologist who sees me at least three times a day. (That’s on a quiet day, most of the time I’m in her consulting room all day!) Recently a friend…

SHOP ONLINE NOW The popular wine brand Robertson Winery now has an online shop where you can browse and order your wines from the comfort of your couch. The cellar will deliver your wines anywhere in South Africa at an affordable price. Visit the website at shop.robertsonwinery.co.za PRETTY BUT PRACTICAL This sturdy Pieter de Jager wine carrier bag is made in Stellenbosch from wax-coated canvas and leather. It is designed to hold two bottles: anything from heavy MCC bottles to slimmer dessert wines. R549 from yuppiechef.com LONG LIVE OUR WINE INDUSTRY Because of the lockdown and prohibitive rules around alcohol sales, our wine industry is under serious pressure. Checkers decided to help and bought about 1,5 million litres of wine from various farms, which they are selling under their own…

Warm tomato-and-feta salad The pleasure is in the simplicity: tomato, feta and fresh herbs. It’s the perfect starter for an autumn meal. serves 6 4 cloves garlic, finely chopped 600 g mixed tomatoes, halved 6 wheels feta 80 ml olive oil 30 ml dried basil salt and freshly ground black pepper handful fresh basil bread, to serve Preheat oven to 200 °C. Put garlic, tomato and feta into oven roasting pan. Sprinkle over olive oil and dried basil. Season well with salt and pepper. Roast for 15-20 minutes or until tomatoes burst open and cheese starts to brown. Remove from oven and scatter fresh basil over. Serve with slices of bread. Steak with cheese sauce Knowing how to make a good cheese sauce is the secret to serving up delicious…

IT’S ONLY IN AFRIKAAMS THAT STRANGE FOOD WORDS LIKE SLAPTJIPS, KOESISTER AND YSTEVARKIE CAN MAKE YOU WANT MOREHERMAN Basic lamingtons Few things warm my heart as much as a neatly cut lamington that tastes delicious! makes 12-14 230 g (250 ml) soft butter 250 g (310 ml) castor sugar 3 eggs 420 g (750 ml) cake flour 10 ml baking powder pinch of salt 250 ml milk 160 g (500 ml) desiccated coconut SYRUP 60 ml cocoa powder 375 ml water 600 g (750 ml) sugar 15 ml butter Preheat oven to 200 °C. Beat butter and sugar together until light and creamy. Add eggs one by one, beating well after each addition. Sift flour, baking powder and salt together and add alternately with the milk to the butter mixture.…

We talk soup  with the five farmers and presenter of kykNET’s Boer soek ’n vrou matchmaker series MARCIEL HOPKINS, PRESENTER My mom, Annaline, makes the most amazing sheep’s neck soup. She is not necessarily the greatest cook, but that soup is one of her specialties. When I was growing up and came home tired after a netball match in winter, all cold and wet, she regularly made this soup. It was the most comforting thing on a winter’s day! She is very precious about the recipe and doesn’t like to share it with just anyone. NIEL BRUWER Soup reminds me of my childhood and student days when I went back to our farm at Williston for the holidays or on weekends. We sat around the Aga stove in the evenings…

Fried chicken with spinach and beans This recipe is easy to make, despite the fact that it looks very impressive. You can use chickpeas instead of beans. serves 4 30 ml olive oil 8 chicken thighs 2 cloves garlic, chopped 3 sprigs origanum, finely chopped zest of 2 lemons 25 ml English mustard 200 g pack spinach 1 x 410 g can beans of your choice, drained 250 ml cream 125 ml chicken stock salt and freshly ground black pepper grated Parmesan, to serve Heat frying pan over high heat until hot. Add oil and place thighs skin-side down in pan. Fry 5-8 minutes or until skin is golden brown. Remove from pan and set aside. Use the same pan and add garlic, origanum, lemon zest, mustard and spinach. Stir-fry…

1 When food in the French kitchen is coated with crumbs, you call it panne. It’s the process of rolling it in flour, then dipping it in egg and, finally, into the crumbs. 2 Make crumbs more interesting by adding some grated Parmesan or dried herbs. 3 Use the correct oil for deep-frying. Olive oil is not a good choice, but canola, sunflower and even grapeseed oils work well. 4 The ideal temperature for deep-frying is 180 °C. It allows the heat to penetrate the food properly while letting the crumbs brown slowly. 5 If you want to coat something with crumbs, but don’t want to use eggs, try mustard instead. Obviously it will influence the flavour. 6 Everyone likes to rest, even food that is covered in crumbs. Allow…

They say we eat with our eyes but I’m more inclined to follow my nose. Gorgeous, beautifully presented food can sometimes disappoint on the flavour front but a fantastic aroma will rarely lead you to a brackish brew. Whether you know it or not, all your senses are constantly crunching input to create taste expectations. It starts with packaging, labels and branding but also includes indicators inherent to the product. With every aroma and sound that triggers a taste memory, a corresponding expectation pops up. WHAT’S COOKIN’, GOOD LOOKIN’? The packaging of most food products pretty much negates our sense of smell and hearing when we’re browsing the supermarket aisles. Here sight is most important and in particular our perception of colour, as it is the greatest conductor of information…

SALT OF THE EARTH Salt from the Kalahari will ensure your pork belly roasts beautifully crisp in the oven. Keep an eye out for Kalahari Desert’s salt grinder at R30,99 for 100 g AFFORDABLE OLIVE OIL For quality olive oil that won’t break the bank, look no further than Clover’s Olive Pride. From R69,99 for a 750 ml bottle SHARP SHARP A sharp knife in the kitchen is essential, especially if you want to score your pork belly skin neatly. The Wüsthof range of German knives will last you a lifetime. From R1 140 for a 20 cm chef’s knife SA QUALITY For top-quality pork that comes from a certified local source, visit your nearest Checkers and buy their Farmstead Pork. Look for the gold disc on the shelf MOIST…

1 Tell us who Cariema is. The naming of a child in Islam is one of the most significant rituals and acts a parent will perform. It’s also said that the choice of name should not be taken lightly, much thought should be given to it. The name Cariema or Kareemah (as it is pronounced in Arabic) means “generous, giving” and this is who I am. The poet Kahlil Gibran said, “You give but little when you give of your possessions. It is when you give of yourself that you truly give.” This has been my mantra throughout my life, whether as mother, wife, sister, daughter, career woman, writer or chef. 2 What makes this book unique? Curried is about my journey through my global culinary experiences and my exploration…

Summer or winter? Winter. Because I live in Dubai, I have summer for eight months of the year! Winter in South Africa is my balance for the relentless heat of the Middle East. Cumin or rosemary? Cumin. It’s such a versatile spice – as well as being essential in curries it is also used in many Middle Eastern, Turkish, Mexican and Iranian dishes. Chocolate or fudge? Fudge. Because my dad bought me hot fudge sundaes at Milky Lane when I was a child. Europe in summer or Africa in winter? Africa in winter. I love sitting in a cosy little corner of my home in Cape Town, listening to the sound of the rain. Beach holiday or game drive? Beach holiday. I love the ocean!…

MOZZARELLA Fresh mozzarella is soft and is traditionally made in the south of Italy from buffalo milk. It is usually packaged in brine for selling, to preserve the cheese and keep it fresh for longer. Processed mozzarella is harder and stays fresh for longer. When fresh mozzarella is made from cow’s milk, it is known as fior di latte and not mozzarella. The special technique used to make mozzarella – the curd goes into boiling water and is then kneaded and stretched – is what gives it its unique elastic texture. Smaller balls of fresh mozzarella are called bocconcini. The cheese is wonderful in salad, but is just as good melted on pizza or other bakes. PARMESAN No one would argue that Parmesan, with its delicate aroma and flavour, is…

The Australians may have created lamingtons but it was here at the southern tip of Africa that they were named ystervarkies (porcupines), a pet name we have made our own. They couldn’t be more playful: blocks of butter cake or sponge cake dipped in a chocolate coating and rolled in coconut shavings that look just like porcupine quills. Ystervarkies have long appealed to the imaginations of children, but are equally at home on an elegant cake stand at agarden party. They also know no snobbery, and when money is tight but the craving is strong, they can be made from white bread. If you grew up, as I did, with the Vroue-Landbouvereniging’s (Women’s Agricultural Association) baking competitions, you will know how strict the rules are for achieving that golden rosette.…

THE GLORIOUS ONION! She makes you cry, but nevertheless it’s impossible to think of cooking food without the reliable, tasty onion. We visited farmer Nico van der Westhuizen at Kromfontein in the Koue Bokkeveld where vegetables and fruit have been grown since 1893 1 Tell me more about the farm The Du Toit family first came to live on the farm Kromfontein outside Prince Alfred Hamlet in 1893. Today Dutoit comprises 25 farms in the Western and Eastern Cape. Our core business is fruit, with vegetables as a sideline. Not all the farms grow vegetables but Kromfontein does. 2 What vegetables do you grow? Our vegetable line consists mainly of onions and potatoes. About three years ago we started with pumpkins. We also grow sweet potatoes at Malmesbury. 3 When…

PANKO The Japanese way of making breadcrumbs from stale bread. Instead of the bread being finely ground, a special machine cuts it into paper-thin little flakes, which are then dried. It can usually be found on the supermarket shelves where the Asian ingredients are displayed. Why use panko? Because the crumbs are bigger and coarser, they absorb less oil when they’re fried. The end result also stays crisp for longer. BREADCRUMBS The texture is finer than that of panko and you can buy dried crumbs at the supermarket. Fresh breadcrumbs that haven’t been dried work well for filling or stuffing. If you want to make your own crumbs, first dry the bread in the oven, like rusks, and then process it to fine crumbs. For rougher crumbs, process the bread…

Olive oil ADVANTAGES Versatile, healthy, pure gold. Extra virgin olive oil, the first pressing of olives using a cold extraction process, is considered the best quality and healthiest. It is rich in monounsaturated fats, good for your cholesterol. More important, though, is oleuropein, a polyphenol or chemical compound. The health benefits of olive oil can mainly be attributed to this compound, rather than the fatty acid composition, according to Mariza van Zyl, registered dietician at BetterEat, an online practice. Your heart, brain, immune system and blood pressure can benefit from it and it can help prevent cancer. Olive oil is also gentle on the stomach and can even have a soothing effect on ulcers. DISADVANTAGES When olive oil is heated to smoking point (about 200 °C), it loses its flavour.…

“I want to live a more sensory life,” my friend, who’s been pretending to be far more interesting than she really is for years, informed me one day. “It’s when you rely more fully on your senses. Experience everything fully. Live in the moment.” “No, thanks.” “When was the last time you felt a leaf between your fingers? Or really tasted your food? Or listened to the ocean?” “I have an app for that, helps me sleep.” “Because if you’re not living in the moment . . . where do you even live?” I didn’t sleep a wink that night. Her words haunted me. Like a cry for help. My thoughts drifted off, finally landing on the concept of overly sensitive – or even sixth – senses. My mother’s hairdresser…

1 Tell me more about yourself and what you do. I was in the FMCG industry (fast-moving consumer goods) for about 15 to 20 years and have worked in all types of fields – with meat, fresh produce and beverages. In 2017 I decided to start my own business, which today is known as Aquasky. There was a severe drought in South Africa at the time, and the sector in which I was working was seriously affected. I began doing research into atmospheric water and my idea started to take shape. In November 2017 we bought our first machines. We went looking for them overseas in countries like China, but in the end we bought a machine here in South Africa, which I think was avery good choice. If something…

440 The tons of onions harvested per day on Kromfontein, or just over 1 000 crates. 900 This is how many workers help with the onions, potatoes and fruit on Kromfontein. RAIN When it rains, onions can develop mould. SMELL The scent of the onion is in the green growth and that is why you smell them so strongly when they are still in the ground. You don’t smell the ones already in the crates. PLANTING TIME Usually starts at the end of July, beginning of August. IN TOTAL We plant about 600 hectares of onions in total across Dutoit’s vegetable farms. HARVEST Onions spend about 90 to 140 days in the ground. When the top yellows, falls over and lies on the soil, the onions are lifted and packed…

Biltong croquettes with sweet mustard These are one of my best snacks to make. They’re also good as a starter. makes 24 CROQUETTES 15 ml butter 2 sprigs fresh thyme, finely chopped \ 1 onion, very finely chopped 1 clove garlic, finely grated 250 g beef mince salt and freshly ground black pepper 30 ml Dijon mustard 60 ml cake flour 225 ml milk 100 g Cheddar, grated 120 g beef biltong with lots of fat, finely chopped oil for deep-frying 250 ml bought sweet mustard 100 ml orange juice CRUMBS 140 g (250 ml) cake flour 3 eggs 250 ml dried breadcrumbs Croquettes Heat butter in medium saucepan until hot. Fry thyme, onion and garlic in hot butter until onion is golden brown. Add mince and fry until browned.…

1 Pantry The expert says: ERRIEDA DU TOIT, HOME COOK AND FOOD WRITER We need to look back at the period since autumn 2020 to understand what our pantry is asking of us this autumn. We were stunned to realise how dependent we had become on supermarkets and convenience foods and how powerless and apprehensive the empty shelves made us feel. Something positive from our new normal though, is the good food conscience we are developing through finding alternative, ethical suppliers in our own area. So I think the buzzword for this autumn is “hyperlocal” – products from your own region, delivered fresh to your door. You become a curator of your own produce box, but also look forward to the seasonal surprises the farmer includes in the box. Food…

Crisp roasted pork belly There are lots of techniques to get the pork crackling properly crisp, but I stick to the one I learnt as a student. serves 6-8 Preheat oven to 180 °C. With a sharp knife, score skin of 2 kg pork belly in neat lines 1 mm apart. Rub skin well with 45 ml olive oil and 30 ml coarse salt (yes, it sounds like a lot, but trust me). Place belly skin side facing downwards in oven roasting pan and roast for 1 hour. Remove from oven, increase temperature to 200 °C and turn belly over so skin is facing upwards. Roast for another 1 hour and 20-30 minutes or until the crackling is puffed up and golden brown. Serve with side dishes of your choice.…