Indholdsfortegnelse for Winter 2021 i Sarie Food

For the last while, I have been constantly confronted by the thought: What is comfort food actually? Because it’s been a trend for years now, and it just keeps growing. Everyone calls it something different: mom’s food, home cooking, comfort food, nostalgic food, memory food, yesterday’s food . . . But what is it about the past that makes us feel good? And if you think about it, it’s quite sad that you might believe the best times in your life are already past. We hear so often how the clever people talk about living in the moment. Do the things that matter now. Make the moment count. Why do we long so much for yesterday? I recently started reading about nostalgia, which these days especially is like a security…

LEARN ABOUT CHICKEN WHOLE When you buy a whole chicken, look for one with a firm appearance and undamaged skin. Read the labels and choose chickens that come from reliable, local producers. Read on the packaging to see if it says the chicken is organic, free range or pasteurised. These chickens are usually from better sources and the meat is tastier. Although our food regulations don’t have definitive requirements with regards to organic and free-range chickens, they are still an ethically better and healthier choice than caged or battery-farmed chickens. WINGS Affordable and very tasty. Can be cooked in the oven at temperatures higher than 200 °C. Chicken wings make very good stock, thanks to their combination of meat, skin and bones. Chicken wings can be divided into two smaller…

1 One guava contains between 100 and 500 seeds. 2 Guavas are picked by hand because they are so sensitive and need to be handled gently. 3 Guavas are tropical fruits originally from Mexico, although they found their way to the East centuries ago. Today, countries like China and Japan are among the biggest producers internationally. 4 Most of the pickers are women, because they work more carefully with the fruit. 5 The leaves are high in antioxidants and can be used to make tea, a product which is becoming more widely available. 6 The fruit has a short shelf life of about two weeks. 7 Guavas are very delicate and if you bruise the fruit, it spoils quickly. 8 Guava trees start to bear fruit within three to four…

TOMATO RISOTTO I can never have too many risotto recipes. In winter, it’s the type of food that warms you from the inside. serves 4 1. 1 onion, finely chopped 2. 380 g (500 ml) Arborio rice 3. 125 ml white wine 4. 115 g can tomato paste 5. 100 g (110 ml) butter 6. 50 g Parmesan cheese, finely grated, plus extra for serving 7. 500 g mixed cherry tomatoes, halved + olive oil, salt and freshly ground black pepper Heat a good drizzle of olive oil in a large pot until hot. Add onion and rice. Stir-fry 1-2 minutes or until onion starts to brown. Add wine and continue stirring until liquid has cooked away. Mix 1,5 litres boiling water with tomato paste. Pour 500 ml tomato liquid…

1 Tell us who Annelien is? A traveller through life, on an unbelievable journey to experience a feeling of being completely fulfilled. I couldn’t do this without the memories of my childhood and my family and relatives. I am a family person, I love people and developing recipes that will bring everyone to my table to eat together. I enjoy entertaining, gorgeous linen, crockery, flowers and decorating. I have a large vegetable garden here on the farm, and I cook fresh from field to fork. Everything we eat, we produce ourselves, even our meat. We believe in sustainable use of the land and our organic management of the farm has led to us producing wonderful pecan nuts for the local market but also to export. So who am I? A…

OK, JA FOR OAT MILK Two words: rich and creamy. That’s how the plant-based brand Okja’s oat milk is described. It’s a good alternative to cow’s milk and can be used just like any other milk: in your coffee, cereal, soup and smoothies. From R40 for a 1-litre box, from selected grocery and online stores CHIPS! Do you love crisp, crunchy potato chips, but are looking for a wholesome alternative? Then Cheaky Co.’s sea salt and vinegar Chyps are the perfect snack for you. These delicious chips, made from roasted chickpeas, are gluten-free, high in fibre, low in cholesterol and vegan friendly. R49 for a 200 g pack from yuppiechef.com SPEED IT UP We know time is not always on our side, which is why the AMC 8 Litre Speedcooker…

1 Who is Bertus and what makes his heart beat faster? I really am just an ordinary guy who coincidentally happens to be a chef, restaurateur and businessman. Of course I’m crazy about food and good ingredients, but I also love Land Rovers, Harley-Davidsons, my family and my animals. 2 Why are you so passionate about the restaurant industry? I feel at home in the industry; it is an environment where I fit in comfortably and can be myself. I suspect it may be because it is an industry where misfits are accepted without judgement. Also, there’s an unbelievable energy behind the scenes in a restaurant; something you can only understand if you experience it while living out your passion. 3 Why should people watch In die sop? Let’s be…

Vanilla egg custard 6 ways Make your own vanilla custard in just four easy steps and try our five variations. makes 600 ml 5 egg yolks 100 g (125 ml) castor sugar 1 vanilla pod, split open and seeds scraped out 500 ml milk 1. Use a wire whisk to whisk egg yolks, sugar and vanilla seeds together until light and frothy. 2. Bring milk up to boiling point then pour hot milk slowly into egg mixture while whisking constantly. Pour mixture through sieve back into milk pot. 3. Heat mixture over low heat, stirring continuously. Have a clean bowl on hand. 4. Stir custard for 8-10 minutes or until it coats the back of a spoon. Don’t allow the custard to boil, because it will split. The custard is…

1 What cultivar do you grow? We farm with the Fan Retief variety. It has relatively few seeds in ratio to flesh and does the best in our area. Research is currently under way into other new cultivars, which, for example, may have a longer shelf life. 2 Guavas were once the stepchild of the fruit industry. When and how did they become more popular? People are becoming increasingly health aware and guavas have been popular for quite a few years already. Another trend we have noticed is that people are starting to eat more whole foods. So they prefer to eat fresh guavas rather than guava-flavoured yoghurt, or drinking guava juice. And since Covid-19, guavas have grown in popularity. We packed double the amount of fruit in 2020 than…

More about the ICA Situated in the beautiful Banhoek Valley in Stellenbosch, the ICA is known for the award-winning chefs and leaders in the food industry who trained there. The three-year advanced chef’s diploma is accredited internationally, with students in their final year choosing from three specialisation fields – product development, media communication, and professional wine studies and event coordination. The ICA not only offers world-class chef’s training, but also options for other food-related careers. It’s part of ICA principal Letitia Prinsloo’s vision to train chefs who can hold their own in professional kitchens around the world as well as in the broader culinary world. More about the field Our first group of students are specialising in product development Developing new, successful products is important for boosting sales in the…

Fudge pancakes These pancakes with their sauce of fudge and evaporated milk are what I grew up with. Few people can say no to them. makes 14 pancakes Place 500 ml milk, 3 eggs, 280 g (500 ml) cake flour, 100 g (125 ml) castor sugar and 10 ml cinnamon in a large bowl and mix with a wire whisk to a smooth batter. Leave to rest in fridge for 1 hour. While the batter is resting, make the sauce. Bring a 380 g can evaporated milk to boiling point and add 100 g finely chopped fudge. Stir over low heat to a smooth sauce. Heat an 18-cm diameter nonstick frying pan until hot. Dip kitchen paper in a little sunflower oil and quickly wipe it over the bottom of…

The apple doesn’t fall far from the tree. Absolutely. But some apples don’t just fall – they roll, too. And a certain apple (no names!) lands queerly, buys a one-way ticket to the-hell-out-of-here, is tortured for tips in a British pub for a year, crawls back home again (15 kg lighter), studies film, drinks box wine from a mug for four years while pursuing his dreams until stress-induced hair loss sets in, then works even harder for a decade (drinking better wine from nicer glasses), undergoes a life crisis at the age of 29 and wonders whether he mightn’t have been better off falling where all the other apples fell, because then he, too, might have driven a Fortuner and been the kind of person who mows the lawn on…

Use succulents from your garden as flowers. Cut long stems and arrange them in recyclable glass bottles; we used old beer bottles. Let each guest take a succulent home to plant in their garden. Gold is always lovely. Mix and match gold cutlery to create afeeling of luxury. Vintage markets are wonderful places to browse for yesterday’s treasures. Use unbleached linen fabric for the tablecloth; it costs about R70 per metre. Buy 3 metres longer than your table and let it hang to the ground for texture and flow. Forget about neatly folded napkins and simply drop over-sized ones with botanical prints onto the plates. We used napkins made from a mixture of linen and cotton. They cost about R105 each (50 x50 cm) from laperle.co.za.…

We talk pies . . . . . . with the actors from kykNET’s comedy series Lui maar op, Belinda, who recently wrapped the filming of the second season. Be on the lookout for the new season on Mondays at 20:00 on DStv channel 144. BRÜMILDA VAN RENSBURG Pies remind me of a windmill and my sister Nans, who cooked a leg of lamb from Aunt Bets’s Philippolis Dorper sheep (with a touch of cloves) until soft-soft and then covered it with a pastry layer with onion rings baked into it. CARMEN MAARMAN Pies are soul food for me. My ouma made the tastiest pies, and my mother and brother, who is a chef, also make fabulous ones. My favourite these days is spinach and feta, which I recently learnt…

Chicken soup This chicken soup is just what the doctor ordered – even when you don’t feel ill! Each time you lift the spoon to your mouth it gives you a little hug. serves 4 15 ml olive oil 12 chicken thighs, skinned salt 30 ml butter 3 cloves garlic, chopped 2 celery sticks, chopped 3 ml dried thyme 60 ml cake flour 2 litres chicken stock 125 ml milk handful fresh parsley, finely chopped 3 bay leaves 2 sprigs rosemary, finely chopped Heat olive oil in medium saucepan until hot and fry chicken for about 3-5 minutes per side or until brown all over. Season with salt, add butter and fry for another minute. Add garlic, celery and thyme and mix through. Mix flour, stock and milk together and…

He is a big man with a thick beard that hangs to his chest. A deep-sea diver in the oil industry in Saudi Arabia. When he gets worked up, his penknife appears and he swings it around enthusiastically. “Sorry, sorry. I take it everywhere with me. My wife always complains about the knife.” A macho picture that makes it hard to imagine him elbow-deep in bread dough. But this is precisely the type of label that kept Louis de Jager out of the home economics class at school. And if he could do it all again, he’d be a chef. His dream is a coffee shop that sells Brötchen (German bread rolls), just like his German Oma’s. His roots are in Tsumeb, a mining town in the north of Namibia.…

If there was such a thing as food celebrities, a handful of favourites would get the red-carpet treatment. One of them: Avo on toast. It often appears on bistro menus where it costs an arm and a leg. A slice of toast with avocado and a dash of this and that . . . olive oil, lime, garlic, sea salt . . . There you go! From Los Angeles to Langebaan. Avocado is a “millennial darling” the world over, according to the BBC (bbc.com). We’ve been eating it for thousands of years, but nowadays young people in their 20s and 30s can’t get enough of it. A London plastic surgeon says he treats so many patients who injure themselves cutting the fruit open that his staff have started calling the…

SO EASY You can magic up pancakes in a jiffy with Snowflake’s Classic Pancake Easy Mix, to which you just add eggs, milk and oil. From R39 for a 500 g packet HEALTHIER OPTION If you want to bake more healthily, use Westfalia’s avocado oil. It has a higher smoking point and is good for your heart. About R45 for a 500 ml bottle FRESH EGGS The fresher the eggs, the tastier your baking. Use Nulaid’s extra large eggs for extra delicious pancake batter. From R19 for 6 eggs countrywide…