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Archive for the ‘Recipes’ Category

Watch Jan Braai Demonstrate His Recipe for Chilli Con Carne in a Potjie (Video plus Recipe)

The Democratic Republic of BraaiJan Braai, author of The Democratic Republic of Braai, recently demonstrated his Chilli Con Carne on Expresso.

True to his passion for outdoor cooking, Jan Braai makes the classic spiced mince dish in a potjie pot. His top tip for the dish is: “Measure your chilli – if you add too much, you can’t eat it.”

This recipe was the popular favourite on his national braai tour in 2014. This is a hefty commendation, because on the tour they braai “at least three times a day, usually more”.

Watch the video and try it for yourself:

YouTube Preview Image

 
The ingredients list and method is available on Jan Braai’s website:

2 tots olive oil
2 onions (finely chopped)
4 cloves garlic (crushed or chopped)
1 red pepper (seeds and stalks removed, then chopped)
500 g lean beef mince
1 carrot (grated)
1 tsp paprika
1 tsp ground cumin
1 tsp chilli powder (or cayenne pepper)
1 tsp ground coriander
2 cans chopped tomatoes

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Celebrate the New Season with Sophia Lindop’s Naartjie Creme Brulee Recipe

Season's Bounty: Cooking with nature's abundanceSophia Lindop recently shared a delicious recipe from her book Season’s Bounty: Cooking with nature’s abundance: a perfect dessert to complement the new season that has just begun.

“Found in South Africa, these citrus fruits are like eating an orange and a mandarin at the same time. It is believed that, as oranges spread from China throughout the world, they adapted to various conditions that resulted in variations in the species,” Lindop writes about her seasonal pick: Naartjies.

She has created an unforgettable Naartjie Crème Brûlée, with a subtle fruity flavour that lingers long after you have taken your last bite.

Try Lindop’s recipe:

Naartjie crème brûlée

Serves 8
Ingredients
1 whole egg
5 egg yolks
100 g castor sugar
125 ml milk
375 ml cream
4 tbsp naartjie juice
Peel of 1 naartjie
About 6 tbsp white sugar for caramelising

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Make French Chicken the Local Way with Jan Braai’s Coq au Vin Potjie Recipe

The Democratic Republic of BraaiJan Braai has the perfect solution for those half-empty bottles of wine leftover after a good braai: Use it to make a delicious South African version of one of France’s most famous dishes, Coq au Vin.

This red wine and chicken stew is best when cooked over a medium heat for at least an hour, ideal for a nice potjie evening with friends and family. The recipe is foolproof and so delicious you will never even think of making the dish on the stove ever again.

“From my personal experience, this classic French dish is even better cooked in a potjie on a fire, using South African wine. The rule of thumb when cooking with wine is that you should use wine of the same quality that you drink,” The Democratic Republic of Braai author writes, introducing the recipe.

The basic ingredients include one bottle of wine, 2.5 kg chicken pieces, mushrooms and pickling onions. Read the recipe to see what else you need:

(serves 6 hungry guests)

2 tots oil (or butter)
about 20 small pickling onions (peeled and whole)
1 carrot (chopped)
parsley equal in volume to the carrot (chopped)
4 sprigs fresh thyme
1 packet smoked streaky bacon
1 packet whole button mushrooms (about 250 g)

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Try Andrea Burgener’s Recipe for Apple and Onion Atchar with Pata from Lampedusa Pie

nullLampedusa PieLampedusa Pie by Andrea Burgener brings together an obsession with food, nostalgia for the taste of childhood and the flavours of the hustle and bustle of living in an ever-changing city environment.

Burgener’s recipes were all created or refined in her restaurant kitchens or inspired by her travels around the world. Her dishes refuse to be confined to conventions and offer an eclectic combination of tastes.

To see what Burgener’s cooking is all about have a look at some behind the scenes photos from the creating of Lampedusa Pie and try her recipes for Apple & Onion Atchar and The Mighty Pata, a Durban speciality:

A sneak peek behind the scenes of the photo shoot for Lampedusa Pie's brand new look. Lampedusa Pie is in-store now.

Posted by Bookstorm on Monday, 20 April 2015

 

Apple & Onion Atchar

3 tablespoons sunflower or grapeseed oil
2 onions, peeled and cut into slightly smaller pieces than the apple
3 granny smith apples, peeled and cut into blocks
1 Thai chilli, finely chopped, seeds removed if you want it mild
½ teaspoon turmeric
3 tablespoons rice vinegar or white grape vinegar
Sugar to taste – about 1 dessertspoon
Salt to taste (more than you expect)

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Watch “12 Purple Figs” – An Inspirational Short Food Film Styled by Marlene van der Westhuizen

Secrets of a French Cooking ClassSecrets of a French Cooking Class author Marlene van der Westhuizen recently teamed up with Deryck van Steenderen to create an incredibly beautiful short food film entitled “12 Purple Figs”.

The premise of the film is a delicious recipe for an unforgettable Purple Fig Tart, also found in Secrets of a French Cooking Class. It calls for 12 purple figs, baked with sticky brown sugar, before being settled into a mixture of almond flour, castor sugar, eggs and cream and baked until golden brown.

Watch the video and be inspired to create your own version of Van der Westhuizen’s tart:

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Try Marlene van der Westhuizen’s Recipe for Magrets de Canard with Cassis and Pears

Secrets of a French Cooking ClassMichael Oliver has shared Marlene van der Westhuizen’s recipe for Magrets de Canard with Cassis and Pears on his website.

The recipe, which comes out of Van der Westhuizen’s newest book Secrets of a French Cooking Class, uses well-fattened and wonderfully tasty duck breasts and flavour combinations that bring out the best in the meat.

Try the recipe:

6 duck breasts
salt and white pepper
1 T freshly chopped sage
300 ml Pinot noir
1 T honey
2 cloves
1 star anise
2 bay leaves
6 pears, peeled, cored and sliced in quarters
75 ml crème de cassis
250 g blueberries
50 g butter
a handful of sage

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Try Sophia Lindop’s Creative Vegetable Recipes to Celebrate the Season’s Bounty

Season's Bounty: Cooking with nature's abundanceFood and wine connoisseur Michael Olivier is big fan of Sophia Lindop’s cookbook, Season’s Bounty: Cooking with nature’s abundance, and played a pivotal part in its creation. At the launch of the book Olivier stressed that he likes her recipes because they are “simple, easy, uncomplicated and unpretentious”.

Olivier has shared three recipes by Lindop on his site, suggesting wines to go with them.

Try Lindop’s recipes for Beetroot Hummus, Pissaladière (onion and anchovy tart from Nice, France) and Carrot Sformato and see the various ways you can be creative with fresh produce in season:

Beetroot Hummus

Ingredients
400 g canned chickpeas (240 g drained)
300 g beetroot (and a little olive oil to roast)
Maldon sea salt
6 tbsp tahini
4 large cloves garlic, crushed
60 ml fresh lemon juice
¼ tsp ground cumin
60 ml olive oil

Pissaladière

Topping
1 cup olive oil
6 large onions, thinly sliced
1 tbsp chopped fresh thyme leaves
About 20 anchovy fillets
Caperberries

Carrot Sformato

400 g carrots, peeled and cut into chunks
20 g butter, melted, for greasing the moulds
25 g Parmesan, finely grated, for coating the moulds
250 ml milk
1 bay leaf
¼ nutmeg, freshly grated
Salt and white pepper to taste
25 g butter
20 g flour
20 g Parmesan, finely grated
2 eggs whites, beaten to form soft peaks

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Try Jan Braai’s Recipe for Seared Tuna with Sesame Seeds

FireworksMichael Olivier has shared a mouth-watering recipe for Seared Tuna with Sesame Seeds.

The recipe makes enough for four people and calls for four very fresh or “sashimi grade” tuna steaks. Braai recommends catching the tuna yourself for optimal freshness.

The tuna is brushed with olive oil and cooked as soon as possible, because when it comes to fish, the fresher the better.

Try the recipe for Seared Tuna with Sesame Seeds:

What you need …

4 tuna steaks of about 200 g each (very fresh or ‘sashimi grade’)
1 tot vegetable oil
salt and black pepper
about ½ cup sesame seeds (bonus points for a mixture of black and white if you can find it)
½ cup good-quality soy sauce
1 tot ginger (grated or crushed)
1 spring onion (finely sliced)
½ tot sugar
½ tot white vinegar

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A Recipe to Celebrate Early Autumn: Slow Cooked Chicken with Dried Figs by Marlene van der Westhuizen

Secrets of a French Cooking ClassLooking for the perfect dinner dish to celebrate the changing of the season?

Michael Olivier has shared another recipe from Secrets of a French Cooking Class by Marlene van der Westhuizen, this time for Early Autumn Chicken with Dried Figs.

“As in most slow-cooked dishes, this recipe requires a little deglazing. To ‘deglaze’ a pan simply means that you heat stock or wine together with the cooking juices and sediment that is left sticking to the pan after roasting in order to make a sauce,” Van der Westhuizen advises. Autumn is her favourite season because the available fresh produce reminds her of “a simpler life”.

Try the slow cooked chicken recipe:

What you’ll need…

12 dried figs
300 ml red port
3 T extra virgin olive oil
1 T butter
1.5 kg chicken, portioned
salt and freshly ground black pepper to taste
3 leeks, sliced into pennies and washed well
2 t freshly ground coriander
2 bay leaves
6 garlic cloves, peeled
1 celery stalk, chopped
2 carrots, peeled and roughly chopped
1 bouquet garni
1 L chicken stock

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Sea Bass with Avocado, Lemon and Crispy Capers: Try Marlene van der Westhuizen’s Recipe

Secrets of a French Cooking ClassMichael Olivier has shared a delicious recipe for Sea Bass with Avocado, Lemon and Crispy Capers from Marlene van der Westhuizen’s extraordinary cookbook, Secrets of a French Cooking Class.

“Sea bass is known for having mouth-wateringly succulent meat that is also excellent when grilled on an open fire. If you cannot get your hands on some sea bass, any firm, moist, white fish fillet will be perfect for use in this recipe,” Van der Westhuizen writes in introduction to the dish.

Secrets of a French Cooking Class was launched in Johannesburg last year and is available in Afrikaans as Geheime van ‘n Franse kookklas.

Olivier reccomends a Solms-Delta Rosé with this sea bass dish. Try the recipe:

Sea Bass with Avocado, Lemon & Crispy Capers

6 sea bass fillets
2 T capers
50 g butter
2 T fresh dill, chopped finely
salt and white pepper to taste
2 avocados
juice of 1 lemon

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