Tag Archives: salad

Coq au vin pie

18 Mar

Easter is around the corner and I just had the privilege of creating an Easter-inspired recipe for La Motte with their iconic 2018 Millennium – a Merlot Cabernet Franc red blend. 

I immediately thought of the (also iconic) French chicken stew, coq au vin – a delightful dish made with red wine, mushrooms and onions, perfect for the cooler Autumn weather in the Boland. But for an Easter celebration, I really wanted to go the extra mile and turn the stew into a scrumptious (boneless) pie with a royal homemade sour cream pie crust. 

Making pie from scratch is not a quick meal, but it is certainly one of the most rewarding. My advice would be to start the day before, making the pastry (it needs quite a bit of folding and rolling) and making the stew. Let the stew cool, debone it, and refrigerate. Then assemble the pie about an hour and a half before you want to serve it – take your time with cutting out extra shapes using a cookie cutter or just a small sharp knife. I cut all my leaves by hand, making the grooves with the edge of the knife. This pie is quite saucy, so I prefer not to line the base of my pie dish, but to rather go over the top with pie shapes on top so that they stay super crisp. Bake any delicate or elaborate shapes on a separate lined baking sheet, brushed with egg wash and sprinkled with salt flakes – the baking time will be shorter than the assembled pie, so just keep an eye on it (about 25-30 minutes, depending on the size and thickness).

I served this festive pie with a luxurious seasonal salad of honey glazed butternut with figs, pomegranates, spinach, blue cheese and pecan nuts. The salad and the pie both pair exceptionally well with La Motte’s 2018 Millennium, and the wine is available at 15% off between 15 March and 15 April 2021, available online or from the farm.

For the sour cream pastry:

Note: if you want to save time, use a good quality store-bought puff pastry instead for the crust.

  • 3 cups (420 g) cake flour
  • 5 ml (1 teaspoon) salt
  • 250 g butter, cold, cubed
  • 250 ml thick sour cream
  • 1 egg, whisked, for brushing

In a large wide bowl, mix the flour and salt, then add the butter cubes, rubbing it into flat small discs with your fingers. When the cubes are all transformed into discs, add the sour cream and stir with a wooden spoon until it comes together in a rough ball (don’t add any liquid, it will eventually become a soft ball of dough). Cover with plastic and rest the dough for at least 30 minutes (if it is a cool day, it can be rested on the counter top in a cool spot, but if it is hot, rather rest it in the fridge). Roll out into a rectangle on a floured surface, then fold into three layers (when facing horizontally, fold the right side to the middle, and the left side over both layers to the middle, making 3 layers). Immediately roll out again into a rectangle, and fold into three layers. Repeat a third time. Rest the dough for another 30 minutes. Now repeat the 3-part rolling and folding process. Rest again for 30 minutes. The dough is now ready to roll out into a 5 mm thick sheet (on a lightly floured surface) before cutting out and baking.

For the coq au vin:

  • 45 ml olive oil
  • 1 large free range chicken (about 1,5 kg), cut into quarters
  • salt & pepper
  • 3 medium onions, sliced into 1/8 wedges
  • 200 g streaky bacon, chopped
  • a generous handful thyme sprigs, leaves only (discard stalks)
  • 30 ml (2 tablespoons) cake flour
  • 15 ml (1 tablespoon) tomato paste
  • 1/2 bottle (375 ml) dry red wine (I used La Motte’s 2018 Millennium)
  • 250 g portabellini mushrooms, halved

In a wide large pot/casserole with lid that can also go into the oven, over medium heat, add the chicken and fry on both sides until golden. Season with salt & pepper, then remove from the pot. Add the onions, bacon and thyme, and fry until the onions start to soften slightly and the bottom of the pot starts to turn sticky. Add the flour and tomato paste, and stir for a minute, then add the red wine and stir to loosen all the sticky bits on the bottom. Bring to a simmer, then replace the chicken quarters and add the mushrooms, pushing them down into the sauce. Cover with a lid and braise in the oven for about 1h15 minutes or until very tender and falling from the bone. Remove from the oven, turn the chicken pieces over, replace lid and leave to cool to a temperature where it is easy to debone. When cool, using tongs and clean hands, debone the chicken and shred the meat into chunks. Check the seasoning of the sauce and add more salt  & pepper if necessary. Transfer the filling to a large deep pie dish and press down to create a flat surface. Now top it with the pastry. 

Preheat the oven to 180 C. On a lightly floured surface, roll out the rested pastry to a large slab of about 5 mm thick. To cover your round pie dish with pastry, measure a circle slightly bigger than the dish, then cut it out with a pizze cutter or sharp small knife (the dough will always shrink back a little while baking). Carefully place over the pie dish, then use a fork to make indents on the edges (if you want to). Brush with egg wash, then cut more small decorative shapes to adorn the edges and centre, using a cookie cutter or a sharp small knife. Brush all the extra shapes with egg wash. Cut a few slits into the top for steam to escape, then bake for about 50 minutes on the centre rack until golden brown. Remove from the oven and serve hot. 

For the honey glazed butternut, fig, pomegranate & blue cheese salad:

Note: the glazed butternut can be made ahead before you bake the pie. Serve at room temperature.

  • 1 medium butternut, peeled and sliced into 1 cm thick slices (remove seeds)
  • 30 ml (2 tablespoons) olive oil
  • 15-30 ml (1-2 tablespoons) honey
  • salt & pepper
  • dressing:
    • 3 tablespoons olive oil
    • 1 tablespoon apple cider vinegar (or lemon juice)
    • 10 ml Dijon mustard
    • 5 ml honey
  • about 150 g swiss chard spinach, chopped (stems finely sliced) – or use rocket leaves
  • 6-8 ripe black figs, sliced 
  • 100 g blue cheese, crumbled
  • seeds of 1/2 ripe pomegranate
  • 1/2 cup (50 g) pecan nuts, roughly chopped

Preheat oven to 220 C. Arrange the butternut on a large baking sheet lined with non-stick baking paper. Drizzle all over with olive oil and honey, then toss with a spatula to cover on all sides. Season with salt & pepper, then roast for 20-25 minutes or until brown on the edges and tender.  Remove from the oven and let cool.

Make the dressing: add the olive oil, vinegar, mustard and honey to a small jar, season with salt & pepper and shake vigorously. Add the spinach to a mixing bowl, then add half the dressing and toss to coat all over. Transfer the dressed spinach to a salad serving platter, then add the glazed butternut, figs, blue cheese, pomegranate seeds and pecan nuts. Serve at once (the dressed spinach will continue to wilt on standing). 

This post was proudly created in collaboration with La Motte Wines.

Share this:

Garden salad with carrot top pesto, feta, croutons and almonds – a #zerowaste recipe with First Choice

10 Dec

As you might know, I’m currently shooting my second cookbook with a seasonal theme, and I’ve been acutely aware of seasonal produce over the past few months. Our friendly neighbour has planted a small vegetable garden, and he’s offered to share his abundent garden peas for the past few weeks with us – what a pleasure. He recently invited us to harvest the last of his peas, so I wanted to make a garden salad to celebrate this final harvest. In the process, I also came across the most beautiful freshly picked baby carrots and radishes from another farm nearby. Their leaves were so beautifully crisp and fresh that I had to do something with them! I mean, can you even eat carrot tops? I never knew, but yes, you certainly can. And they make the MOST delicious pesto too, as I subsequently discovered.

My zero-waste garden salad with carrot top pesto, croutons, feta and almonds.

First Choice has asked me to join their #newnorm campaign of making greener life choices and choosing a #zerowaste approach to cooking. I’ve learned so much during the past few weeks, becoming acutely aware of what I throw away, what I recycle and how I consume. There are many small choices you can make to minimise waste, such as only buying what you need, and making time to consciously preserve (freezing etc) what you won’t eat now. But I’ve always thrown out carrot tops, and now I’ll never do that again! My freezer is filled with a few small jars of the most delicious carrot top & radish leaf pesto, and I really urge you to try it!

For the garden salad, use whatever fresh and seasonal produce you can get your hands on. I’ve also made croutons from the last few slices of a great sour dough loaf – never toss those stale slices out! It’s a celebration of a few very simple ingredients that might have otherwise ended up in the bin, yet turned into a feast. Watch my video here:

Which choices do you make to work towards #zerowaste cooking?

Ingredients for the pesto:

a bunch of fresh carrot tops, washed & drained – I’ve also added some radish leaves (you can also add a handful of your favourite herbs, if you want to use some)

1/2 cup mature cheese, grated (any hard cheese will do, I’ve used a mixture of mature gouda and pecorino)

1/4 cup nuts (I’ve used flaked almonds, but most nuts will do)

a squeeze of fresh lemon juice

salt and pepper to taste

about 1/4 cup extra virgin olive oil (I’ve used Fresh Choice’s Extra Virgin Olive Oil)

Place all the ingredients in a food processor (if some of your carrot tops are very woody, rather transfer those parts into your compost bin) and process to a bright green pesto. Add more oil if needed and scrape down the sides in the process. Taste and adjust seasoning, if necessary – pesto should be well seasoned!

For the salad:

  • a bunch of baby carrots and baby radishes, washed and slided
  • extra virgin olive oil
  • a bunch of salad leaves, rinsed and drained
  • a few fresh peas
  • a cup of freshly made croutons (toss cubed stale bread in olive oil with salt & pepper, and bake in the oven at 200 C for 7 minutes)
  • 1-2 rounds of First Choice feta, crumbled
  • a handful toasted nuts (I’ve used flaked almonds)

To a mixing bowl, add a generous dollop of pesto and a swirl of olive oil to loosen the pesto. Mix lightly with a spoon, then add your sliced carrot and radishes and toss to coat. On a salad platter, arrange the salad leaves, then top with the dressed veggies, a few peas, croutons, feta, toasted nuts, and finally a few more dollops of pesto all over. Serve at once.

Enjoy your waste-free feast!

(Created in proud association with First Choice and Woodlands Dairy.)

Share this:

Lamb steak salad with figs, rocket, grilled courgettes and yoghurt dill dressing

15 May

Pink slivers of lamb steak with figs and grilled courgettes on a bed of rocket, drizzled with a yoghurt dill sauce. Photography by Tasha Seccombe.

 

There’s certainly more than one way to enjoy a good steak – and it doesn’t have to include potato chips and heavy sauces. Whether it’s Winter or Summer, a scrumptious lamb steak salad is such an enticing way of serving perfectly grilled pink meat on a beautiful platter.

Substitute the ingredients with whatever’s seasonal and to your liking – tomatoes, aubergines, mushrooms – the variations are endless. The yoghurt sauce is packed with herbs and has an extra tang thanks to fresh lemon juice and some Dijon mustard – a match made in heaven with the rich lamb flavours.

Take a look at my easy how-to video:

Ingredients: (serves 4 as a light meal)

  • 4-6 courgettes, thinly sliced into long ribbons
  • 600-800 g lamb steaks (or boneless leg of lamb, cut into thick steaks)
  • olive oil
  • salt & pepper
  • a bunch fresh rocket leaves
  • 4-6 large ripe figs, quartered
  • for the dressing:
    • 3/4 cup double cream yoghurt
    • a few sprigs fresh dill, finely chopped
    • 15-30 ml freshly squeezed lemon juice
    • 10 ml Dijon mustard
    • 15-30 ml extra virgin olive oil
    • a pinch of salt

Method:

  1. Using a griddle pan, grill the courgette ribbons over a very high heat (without any oil) until the ribbons have charred marks on each side (can also be done over a fire). Set aside.
  2. Place the steaks on a plate, drizzle with oil and season well with salt & pepper. Grill the meat in the same hot pan for about 3 minutes a side (depending on the thickness of your steaks). Set aside to rest while you assemble the rest of the salad.
  3. On a large platter or on individual plates, arrange the rocket leaves, grilled courgette ribbons and sliced figs. Slice the lamb steaks into thin slivers, then arrange on top and season lightly with salt & pepper.
  4. Mix all the ingredients for the dressing together, then drizzle over the top. Serve with more of the dressing on the side, along with fresh lemon wedges and more olive oil.

This recipe was created in collaboration with Lamb & Mutton South Africa. #CookingWithLamb #LambAndMuttonSA #WholesomeAndNutritious #CleanEating #TheWayNatureIntended

Share this:

Broccoli, kale & spinach salad with parmesan and toasted seeds

20 Feb

Green, greener, greenest! Roasted kale & broccoli salad on fresh baby spinach with a soy dressing, shaved parmigiano and toasted seeds. Photography by Tasha Seccombe.

 

I know a lot of people that don’t like kale. It’s a relatively new thing in South Africa (although much better known in some other parts of the world) and part of the cabbage family. Although it resembles spinach, it doesn’t wilt or shrink like spinach and can be baked in the oven until it turns crispy. And I have to say, I love it!

Last year I was invited to Longridge for a media event. One of the courses was a broccoli and kale dish with parmesan custard and an umami rich dressing that was just incredible. So this is my spin on it – roasted veg on a bed of fresh baby spinach, with an Asian-style dressing, some shaved parmigiano and toasted seeds. It’s packed with flavour and such a great alternative to regular green salads with lettuce and cucumber. And it’s fantastic served at room temperature, which means you can make it ahead. Greens for the win!

Ingredients: (adjust quantities to your liking)

  • a few broccoli spears
  • a few kale leaves
  • olive oil, for drizzling
  • salt & pepper
  • a handful baby spinach leaves
  • parmesan cheese, shaved
  • mixed seeds, dry toasted
  • for the dressing:
    • 30 ml soy sauce
    • one teaspoon grated ginger
    • 15 ml olive oil
    • 10 ml lemon juice

Preheat oven to 220 C. Place the broccoli and kale on a roasting tray. Drizzle with olive oil, season with salt & pepper, then roast for about 15 minutes until the kale starts to go crispy on the edges and the broccoli is just starting to go tender. Remove and let cool. (You can do this the day before, if you like.)

Arrange the salad: baby spinach, broccoli, kale, parmesan, toasted seeds. Drizzle the dressing over right before serving.

Note: This is also a brilliant side dish to a more elaborate main course.

Share this:

Col’Cacchio Stellenbosch revamped to celebrate 25 years

23 Oct

Early evening at Col’Cacchio, Stellenbosch.

 

This year, well-known pizza franchise Col’Cacchio celebrates 25 years in the industry. They’ve updated their branding and revamped some of their flagship stores, with more revamping rolling out countrywide shortly.

I was invited to visit my local Col’Cacchio in Plein Street, Stellenbosch last week. The location of this store has always been a hit – a tranquil courtyard in the absolute centre of town, perfect for families with young kids but also walking distance from campus for students. It has a distinct European feel, yet enough privacy and safety because it is not directly on the street.

Col’Cacchio distinguishes themselves as an Italian-inspired elegant pizzeria with an extensive menu, also including generous salads, antipasto, pasta and desserts. With their menu also recently updated, you can now do half-and-half pizza options, choosing any two of your favourite pizzas on the menu or even creating your own list of toppings.

The standard thin crust of Col’Cacchio’s pizzas wins my vote. I also love the size of their pizzas and the fact that they don’t feel heavy, but still are generously topped with fresh ingredients. I’ll definitely be back for the antipasti platter – such great value and perfect for sharing. Note that there are also gluten free and vegan pasta and pizza options!

As always, kids are well catered for with complimentary pizza dough and cookie cutters to play with, as well as crayons to draw on the brown paper table cover. This literally keeps them busy for ages – I love it.

Linger longer this summer season at Col’Cacchio Stellenbosch, invite a crowd of friends to join you and sit back while you snack through their menu. Their wine selection also includes many local favourites.

Take a look at our visit in pictures:

Garlic, chilli, parmesan, Tabasco, olive oil and balsamic vinegar comes standard with every sit-down table.

Happiness is fresh dough for the kids!

My favourite of the day: a delicious antiplasti platter of caprese salad, artichokes, charcuterie and marinated peppers. This platter also includes thin, crisp, herby pizza slices, plated separately.

Prosciutto and orange salad with rocket.

My half-and-half pizza – the smoke babe (Asian deboned smoked pork ribs, rosso onion, corn, spring onion, mint and coriander) and spicotta (fior di latte, garlic, spinach, ricotta, tomatoes and parmesan).

Schalk’s half-and-half pizza: the smoke babe and the moghul (Indian butter chicken, yoghurt, fior di latte, coriander & crispy onions).

Kids playing happily in Col’Cacchio’s courtyard.

 

Where to find Col’Cacchio Stellenbosch:
Location: Shop 29-31, Simonsplein Centre, Plein Street, Stellenbosch, 7600
Telephone Number: (021) 886-7088

For more info visit www.colcacchio.co.za or hop onto these social media platforms:
Facebook: https://www.facebook.com/ColCacchio/
Twitter: @ColCacchio
Instagram: @colcacchio

Download the Col’Cacchio Rewards app from the Apple App Store or Google Play & unlock delicious rewards.

 

Save

Share this:

Lentil salad with roasted vegetables, lemon & goats cheese

20 Mar

An earthy salad of lentils, roasted seasonal veggies, chunks of creamy goats cheese, lemon rind and parsley (photography by Tasha Seccombe)

When I heard the word “lentils” when I was in my twenties, I immediately associated it with people who go over-the-top on health foods. Lentils sounded boring, brown and tasteless. My mother never cooked it for us as kids, so I had no frame of reference in terms of moorish lentil dishes at all. I saw lentils only as a poor substitute for meat – like a lentil patty on a burger bun. How horrible.

Then I discovered dhal – an Indian lentil side dish with as much flavour as the best meat curry that you’ll ever have (if it’s proper dhal). Glorious dhal, with a side of naan bread and lots of extra coriander leaves. It’s a close contender for my “last meal” choice – after my first choice of fresh ciabatta with extra virgin olive oil and a nugget of extra mature gouda.

So then I began experimenting with lentil soup, lentil bobotie en even lentil salad. As Autumn settled into Stellenbosch with its magnificently milder days and cooler nights, I longed for food that is more nourishing than a crisp, leafy salad. That is how my earthy lentil salad was born.

I absolutely love roasted vegetables (above steamed, boiled or fried). Together, the lentils and the veg and the goats cheese make for a super satisfying, wholesome and nourishing meal. Add glugs of extra virgin olive oil and freshly squeezed lemon juice to taste and serve with toasted pine nuts – the perfect meatless Monday dish or the perfect side dish to your larger feast. It’s going to be on my go-to list all Autumn and Winter long.

Note: Always remember that vegetables will shrink in the oven when roasted. Start with more than you think you’ll need.

For the lentils: (serves 4 as a main meal)

  • 250 g brown lentils (half a packet)
  • water, to cover
  • 45 ml extra virgin olive oil
  • juice and finely grated rind of a medium lemon
  • salt & pepper
  • a handful parsley, chopped

Method: Place lentils in a large pot and cover with cold water (about 5 cm above the lentils). Cook for about 30 minutes until tender, then drain and rinse well. Transfer to a large mixing bowl, then add the olive oil, lemon juice & rind and season generously with salt & pepper. Add the parsley and stir well.

For the roasted vegetables:

  • an assortment of your favourite vegetables, peeled and cut into bite size chunks (I’ve used beetroot, carrots, brussels sprout and leeks – enough to fill a standard roasting tray in a single layer)
  • 45 ml olive oil
  • salt & pepper

Method: Roast at 220 C for 30 minutes or until golden brown and tender.

To assemble:

  • 100g plain goats cheese (chevin)
  • a handful of pine nuts, toasted
  • more parsley to scatter over

Method: Add the roasted veg to the cooked lentils, add chunks of goats cheese, then scatter with more parsley. Serve warm or at room temperature.

Share this:

Pizza verde

12 Jan

A freshly baked pizza verde (green), the perfect lighter option to a regular pizza with tomato base sauce (photography by Tasha Seccombe)

There is something really beautiful about a pizza topped with only one colour – in this case green. I’ve made hundreds of pizzas in my life, mostly with a traditional red tomato base sauce and some without the sauce (a white pizza, also called pizza bianca). So technically this is a white pizza topped with green ingredients and no mozzarella, only a few chunks of Danish blue cheese (with a greenish colour). I’ve added a mixture of green ingredients with really intense flavours, like very salty capers, fresh peppery greens and earthy broccoli. The broccoli and blue cheese really works together, especially when they get all toasty in a very hot oven.

If you don’t like broccoli or any of the stuff I’ve chosen, just substitute it with your favourite green veg and leaves and give it a try. It’s a fabulous informal starter, cut into squares or slices, but also a great light lunch or supper.

For the dough: (makes 2 tray-size pizzas or 3 regular round pizzas)

  • 2 cups (500 ml) cake flour or white bread flour
  • 10 ml instant yeast
  • 2,5 ml salt
  • 5 ml sugar
  • 3/4 cup (180 ml) luke warm water
  • olive oil, for greasing the bowl

Mix the dry ingredients together in a large mixing bowl. Add the water and mix with your hands until it starts to come together, then press into a ball and start kneading. Knead to a smooth soft ball of dough, about 5-10 minutes. Oil the inside of a clean large bowl, then place the dough in the bowl and cover with plastic wrap. Leave to stand in a warm place to rise until doubled in size – about 30 minutes.

For the pizza toppings, per tray size pizza:

  • a small head of broccoli, cut into florets
  • 100 g blue cheese (or feta, or goats cheese)
  • a handful capers
  • a bunch of spring onion, finely sliced
  • a handful of greens, including rocket and baby spinach
  • a drizzle of olive oil

Pre-heat oven to 230 C.

On a clean surface dusted with flour, divide the dough into 2 or 3 balls, then roll out each one with a flour-dusted rolling pin until very thin. Transfer to a large baking tray lined with non-stick baking paper.

Top the pizza dough with small broccoli florets, crumbled blue cheese and capers. Bake at 230 C for around 7 minutes (or until golden brown on the edges), then remove from the oven. Transfer to a wooden board, then top with spring onion, fresh green leaves and a drizzle of olive oil. Serve at once.

Share this:

Beetroot salad with marinated tomatoes and goats cheese

10 Jan

The most colourful salad that you can imagine: shaved beetroot with marinated tomatoes and goats cheese (photography by Tasha Seccombe)

A few weeks ago I had a lovely wine tasting at Babylonstoren. They serve the most delightful snack platters at their tasting room, packed with fantastic fresh produce from their breathtaking, abundant gardens as well as a selection of locally sourced charcuterie and cheeses. It’s totally worth a visit and great value for money.

One of the most memorable items on these snack platters was a jar of marinated baby tomatoes. I assumed that they were slow roasted because of the intense flavour, but after enquiring about them the management confided that they were simply marinated overnight in a mixture of lots of red wine vinegar, olive oil and fresh herbs.

I decided to give it a go at home, and after marinating a jar overnight I served it with a few greens, some shaved multicoloured raw beetroot and a few slices of crottin (goats cheese). What a magnificently colourful picture! I loved the crunchy, earthiness of the beetroot, the tang of the crottin and the bursting sweetness of the tomatoes. Such a stunning looking salad for summer entertaining.

Marinated rosa tomatoes with red wine vinegar & extra virgin olive oil (photography by Tasha Seccombe)

Ingredients for the marinated tomatoes: (serves 4)

  • about 250 g rosa/cherry tomatoes, halved
  • a sprig of rosemary, stalk removed, finely chopped
  • 1/2 clove garlic, finely grated (optional)
  • 2/3 cup red wine vinegar
  • 45 ml extra virgin olive oil
  • salt flakes and freshly ground black pepper

Method:

  1. Place the tomatoes, rosemary and garlic in a 500g glass jar. Add the vinegar and oil and season with salt & pepper. Close the jar and tilt it over to mix all the ingredients. Refrigerate overnight to marinate (or for at least 6 hours).

For the salad: (serves 4)

  • a handful green leaves, washed
  • a few baby beets, peeled & finely sliced/shaved (mandolin cutter works best)
  • a few radishes, finely shaved
  • 1/2 red onion, finely sliced
  • a chunk of crottin (goats cheese), sliced
  • one batch of marinated tomatoes (see above)
  • a handful mixed micro herbs (optional)

Method:

Arrange the leaves, beets, radishes, red onion, crottin and tomatoes on a salad platter or on individual plates. Top with micro herbs and dress with the tomato marinade. Serve immediately.

Save

Save

Save

Save

Share this:

A Portuguese Summer Feast with Poetry Stores

29 Nov

Portuguese feast

Piri-piri chicken, roasted sweet potato salad and fig ice cream from the book “My Portuguese Feast” by Mimi Jardim (photography by Tasha Seccombe)

portuguese-feastOne of the most beautiful recipe books on the shelves this festive season is Mimi Jardim’s My Portuguese Feast – Recipes From The Heart, available from Poetry stores. Mimi is a living legend when it comes to Portuguese cooking in SA: she has run her own cooking school for over 50 years and is also a representative of the Nando’s restaurant chain. Her book is a tribute to her years of cooking, teaching, loving, exploring and sharing. “It highlights the flavours and tastes of Portuguese food and showcases the way the Portuguese cook – with their hearts and their souls, and not always in exact proportions!”

Here is a splendid Portuguese summer feast out of Mimi’s book, complete with the most beautiful, brand new Portuguese homeware available from Poetry stores. You will agree that the tableware and linen in the photographs are some of the most beautiful ranges that Poetry has ever stocked and a must for your festive table this season. Happy cooking!

Roasted sweet potato salad

Roasted sweet potato salad with goats cheese and pomegranate seeds (photography by Tasha Seccombe)

Roasted sweet potato salad (serves 4)

  • 150 g whole blanched almonds
  • 125 ml olive oil
  • coarse salt
  • 1 kg sweet potato, peeled and cut into chunks
  • 2 red onions, peeled and cut into quarters
  • 2 cloves garlic
  • 1 stick cinnamon
  • 125 ml orange juice
  • salt & pepper
  • about 100 g baby spinach
  • about 100 g rocket
  • 250 g goats cheese
  • 250 ml pomegranate seeds
  • orange zest, to garnish

Method:

Preheat the oven to 200 C. Place the almonds in a roasting pan and drizzle with some of the olive oil and coarse salt. Roast for 5 minutes, turning then2-3 times. Remove from the oven and drain the almonds on paper towel. Reduce oven temp to 180 C. Place the sweet potato in a baking dish, add the red onions, garlic, cinnamon and orange juice and drizzle with a little more of the olive oil. Season to taste and salt and pepper and mix well. Bake for about 40 minutes, stirring twice. Line a salad bowl with baby spinach and rocket. Top with roasted sweet potatoes and pour over any juices from the baking dish. Crumble over the cheese, sprinkle with the roasted almonds and garnish with pomegranate jewels. Drizzle with the last of the olive oil, sprinkle with orange zest and serve.

Portuguese Feast chicken

Raymond’s Piri-piri chicken (photography by Tasha Seccombe)

Raymond’s Travelling Piri-Piri Chicken (serves 4-6)

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

For the sauce:

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

Method:

Rinse and dry the chicken and spatchcock it (cut 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 of 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.

Portuguese Feast ice cream

Port, peri-peri & fig ice cream loaf cake with fresh figs and almond slivers (photography by Tasha Seccombe)

Peri-Peri, Port & Fig Ice Cream (serves 6-8)

  • 10 moist dried figs
  • 40 g almonds, toasted
  • 60 ml honey, plus extra to garnish
  • 50 ml fresh lemon juice
  • 20 ml port
  • 15 ml Nando’s Hot Peri-Peri Sauce
  • 1 x 2 liter tub soft vanilla ice cream
  • 100 ml chocolate morsels or grated chocolate
  • toasted flaked almonds, to serve
  • ground cinnamon, to serve

Method:

Spray a loaf pan with non-stick cooking spray and line with plastic wrap. Place in the freezer while you prepare the mixture. Pulse figs and almonds in a food processor until coarsely chopped. Dissolve the honey in the lemon juice, then add the port, peri-peri sauce, figs and almonds. Fold into the ice cream, working quickly so that it doesn’t melt. Fold into the chocolate, pour the mixture into the prepared pan and freeze for 24 hours. Unmould the dessert onto a serving platter. Drizzle it with honey and sprinkle with almonds and cinnamon. Serve immediately.

Get Mimi Jardim’s My Portuguese Feast – Recipes From The Heart, available online from Poetry stores at R385.

All homeware, linen, cutlery, glassware and wooden boards available from Poetry Stores.

Save

Share this:

White anchovy, asparagus & parmesan salad

27 May

White anchovy salad with asparagus & parmesan (photography by Tasha Seccombe)

White anchovy salad with asparagus & parmesan (photography by Tasha Seccombe)

I’ve always loved dark little anchovy fillets in oil, salty as hell with a strong fishy flavour. But last year I discovered white anchovy fillets – larger, silky in texture, tender, more delicate in flavour. These days you can buy them “ready for tapas”, marinated in a fantastic garlic & herb vinaigrette that is good enough to use as is over bruschetta or salad.

This white anchovy salad is such a simple yet fabulous starter. I came across fresh white asparagus and used it here because of its strange pale beauty, although you can easily substitute with regular green asparagus.

Tip: To create a slightly more bulky main course, top with softly poached eggs and serve with toasted bruschetta.

Ingredients: (serves 4 as a side dish or starter)

  • a medium/large bunch of rocket leaves
  • a handful of white or green asparagus, poached in water (or grilled) for 1-2 minutes
  • about a cup of white anchovy fillets in garlic & herb vinaigrette (reserve liquid for dressing)
  • chunky shaved parmesan cheese
  • salt & pepper
  • fresh lemon wedges

Method:

  1. On a large salad platter, arrange the rocket leaves, cooked asparagus, anchovy fillets and parmesan cheese. Season well with salt & pepper, then drizzle with the anchovy vinaigrette.
  2. Serve immediately with lemon wedges and (optionally) toasted ciabatta.

Credits:

Recipe, food preparation, food styling & text: Ilse van der Merwe

Photography & styling: Tasha Seccombe

Share this: