Gwenda's Braaibroodjies.

Like most South African families, we’ll find any excuse to have a braai – start of the harvest, end of the harvest, the first day of Spring or even just the end of a long day.  Heritage Day is another great excuse for Ernst to get out his braai tongs, and Gwenda’s braaibroodjies, lovingly made to each family member’s liking, will once again be enjoyed by all.

Like most South African families, we’ll find any excuse to have a braai – start of the harvest, end of the harvest, the first day of Spring or even just the end of a long day.

Heritage Day is another great excuse for Ernst to get out his braai tongs, and Gwenda’s braaibroodjies, lovingly made to each family member’s liking, will once again be enjoyed by all.

Serves 6

1. Take 12 slices of white bread (the ordinary kind sold at supermarkets) and spread generously with butter.

2. Take 6 slices (buttered side down) and add thin slices of tomato and onion, then top with loads of grated cheddar cheese.

3. Season with salt and pepper to taste and add the top slices (buttered side up)

4. Place the sandwiches on a closed braai grid and toast over slow coals, turning regularly. This is the secret to getting the tomato cooked and cheese melted on the inside, without burning the bread on the outside.

TIP: In the case of a fussy, somewhat spoiled family member who prefers theirs without onion, simply cut off a small corner to mark the modified sandwich.

Venison Steak Strips with Ginger, Chilli & Sage.

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Serves 6 as light meal

For the marinade:

  • 600 g venison steak

  • 80 ml (1/3 cup) red wine

  • 30 ml (2 tablespoons) olive oil

  • 5 ml (1 teaspoon) Worcester sauce

  • 5 ml (1 teaspoon) sesame oil

  • 2,5 ml (1/2 teaspoon) ground all spice

  • 1 sprig rosemary

  • 1 clove garlic, sliced

Method

Place the steak with all the ingredients for the marinade into a sealable plastic bag, then marinate overnight. Remove from bag when ready to cook, and pat dry with kitchen paper. Braai/grill over hot coals to sear the outside (only 2 minutes a side), then transfer to a cutting board. Cut into thin strips.

For pan frying:

  • 45 ml olive oil

  • 1 small red chilli, finely chopped - 2 tablespoons fresh ginger, finely grated

  • 10 sage leaves, finely chopped - juice of 1-2 limes

  • salt & pepper

In a large pan, heat the olive oil, then gently fry the chilli, ginger and sage for 30 seconds. Add the steak strip and toss to coat. Fry for only 1 minute, then season with salt pepper and drizzle with a squirt of lime juice. Serve at once, straightfrom the pan or from a wooden board.

INCIK - Lamb Shanks by Tayfun Aras, Anatoli

Recipe by Tayfun Aras, Anatoli (Authentic Turkish Cuisine)

Recipe by Tayfun Aras, Anatoli (Authentic Turkish Cuisine)

Ingredients

  • 300 g flour seasoned with salt, black pepper, cumin and paprika.
  • 4 onions, finely chopped.
  • 6 cloves garlic, finely chopped.
  • 4 tomatoes, peeled and chopped.
  • Zest and juice of 3 oranges.
  • 30 ml tomato paste
  • 30 ml whole coriander seeds
  • 15 ml chilli flakes
  • 15 ml dried oregano
  • 15 ml dried paprka
  • 1 l hot water
  • 1 kg baby potatoes

 

Method

Preheat the oven 180C.

Dip the shanks into the seasoned flour and shake well to get rid of the excess flour.

Over high heat, fry the shanks in a pan in oil until golden brown all over.  In a large stovetop-to-oven casserole, fry the onions, garlic and tomatoes in oil over medium heat until cooked.  Add the orange zest and juice, tomato paste, corander seeds, chilli flakes, oregano, paprika and 1 litre hot water.  Place the shanks into this liquid and add the baby potatoe.  Bake in the oven, covered with aluminium foil, for about 3 hours or until the meat is tender.  Remove the foil for the last 20 minutes of cooking time to give a nice colour to the shanks and potatoes.  Serve with fragrant rice.6 shanks of about 400 g each

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Moroccan Spicy Fish - by Two O'Six Mediterranean Kitchen, Tanzania

Two O'Six restaurant, Dar Es Salaam Tanzania

Two O'Six restaurant, Dar Es Salaam Tanzania

IngredientsServes approximately 4-5 guests

  • 5 red bell-peppers, cubed
  • 3 carrots, sliced julienne style
  • 3 fresh chillies, chopped
  • 2 garlic cloves, chopped
  • 1 x 250ml green olives
  • 1 x 250ml chickpeas
  • 1 tablespoon dry chilli powder
  • 5 fresh tomatoes
  • 2 x whole-peeled tomato tins
  • 1.5  tablespoon dry coriander
  • 1 bunch fresh coriander (chopped)
  • 1 1/2 tablespoon sweet paprika
  • 1 1/2 tablespoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 tablespoon sugar
  • salt & pepper to taste
  • 3 vegetable stock (cube)
  • 2 tablespoon vegetable oil
  • 600gr of fish fillet- no bones or skin, cut into 100gr slices. Ideal to use ocean fish as they are tastier than fresh water fish.

Cooking method

  • Heat up vegetable oil on low fire
  • Add bell peppers, garlic, chilli, carrots, olives, chickpeas, dry chilli and stir to avoid burning.
  • Blend fresh tomato and peeled tomato, add to pan.
  • Add water to the pan, but not too much. Sauce needs to be a bit thick.
  • Add salt & pepper to taste, along with sugar, cumin, sweet paprika, dry and fresh coriander and veg stock.
  • Stir occasionally.
  • Let it simmer on low heat for 30-45 minutes stirring occasionally until spices blend in the sauce.
  • While the sauce is simmering, boil the fish cuts until cooked. Once cooked, add to the sauce pan and let it simmer together.

  Serve in a deep dish plate, preferably with a side of couscous or rice.

Trout & Spinach Roulade

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The roulade base:

  • 45 ml (3 tablespoons) fine breadcrumbs
  • 15 ml olive oil
  • 200 g baby spinach leaves
  • 45 ml (3 tablespoons) butter
  • 45 ml (3 tablespoons) all-purpose flour
  • 250 ml (1 cup) milk)
  • salt & pepper
  • a pinch of ground nutmeg
  • 3 XL eggs, separated

For the filling:

  • 250 ml (1 cup) flaked cooked trout or salmon (boneless)
  • 250 ml (1 cup) thick sour cream
  • rind of half a lemon, finely grated
  • a handful fresh dill, finely chopped
  • salt & pepper

For the sauce:

  • 80 ml (1/3 cup) butter, melted
  • 30 ml (2 tablespoons) lemon juice
  • herbs, for topping

Method:

For the base: Preheat oven to 180 C (375 F). Line a 23 x 35 cm baking tray with grease proof paper then spray it with non-stick spray and sprinkle generously with the bread crumbs all over. Heat oil in a large pot, then sauté the spinach until just wilted. Remove from the pot and drain any excess water, then chop into smaller pieces and set aside. In another medium size pot, melt the butter and stir in the flour. Cook for 30 seconds stirring, then add the milk and stir until smooth and thickened. Remove from heat, then season with salt, pepper and nutmeg. Stir in the 3 egg yolks and chopped spinach, then mix well. In a clean bowl, whisk the egg whites, then carefully fold them into the spinach mixture. Spread the mixture evenly over the prepared baking tray, then bake for 15 minutes or until cooked and still pale. Remove from the oven and set aside.

For the filling: Mix the flaked fish, sour cream, lemon rind, dill together and season with salt and pepper. Spread evenly over the roulade base, then carefully roll up the roulade in the width, carefully loosening the paper as you roll. Mix the butter and lemon juice together to form a sauce, then drizzle it over the roulade. Scatter with herbs and serve at room temperature.

Note: To serve this dish warm, heat the filling separately in a small pot for 5 minutes, adding 5 ml rice flour (or corn flour) as a thickener, stirring, then spread it over the warm base and roll up. Serve at once, drizzled with the warm lemon butter.

Gwenda`s Onion Tart with Cumin

When Ernst and I got married in Germany 36 years ago, Onion Tart (or Zwiebelkuchen) was the very first recipe I requested from an old German lady who served it with great confidence to her customers and friends. Ernst studied in Schwabenland, a wine-growing region in South-Central Germany around Stuttgart, where the people speak a specific German dialect - which Ernst naturally picked up and still speaks to perfection. During the grape harvest in Fall, the Schwaben serve onion tart with a young, fresh, unfiltered white wine, called Federweisser.

A typical Schwabish onion tart is baked in a flat rectangular baking tin (2-3 cm deep) and served in squares. The recipe I obtained form the old lady years ago has become a firm favourite of our family and it gives me great pleasure to share it with you!

Photography by Tasha Seccombe

Photography by Tasha Seccombe

For the pastry:

  • 250 g cake flour (or all-purpose)

  • 180 g cold butter, diced

  • 2,5 ml (1/2 teaspoon) salt

  • 30-45 ml (3-4 tablespoons) iced water

For the filling:

  • 4-5 large brown/white onions, peeled

  • 30 ml (2 tablespoons) extra virgin olive oil

  • 200 g Mozzarella cheese, roughly grated

  • 250 ml (1 cup) fresh cream

  • 3 XL eggs

  • a pinch of salt

  • freshly ground black pepper

  • 2,5 ml (1/2 teaspoon) cumin seeds (or aniseed)

Method:

For the pastry: Place the flour, butter & salt in a food processor and pulse until it resembles rough breadcrumbs. With the motor running, add the water one tablespoon at a time until it just starts to come together in a ball. Remove from the processor, press together in a smooth ball, then cover with plastic wrap and refrigerate for 30 minutes.

For the filling: While the pastry is chilling, preheat the oven to 220 C (425 F). Slice the onions horizontally into 1cm thick slices. Place on a lined baking tray, drizzle with olive oil, then season lightly with salt & pepper. Roast for 30 minutes, then remove from the oven. Carefully turn each sliced of onion over - they should be darker on the bottoms. Set aside.

For assembly: On a floured surface, roll out the pastry with a rolling pin to a thickness of about 3 mm. Line a greased tart tin (about 27 cm diameter x 3 cm deep) with the pastry and neatly trim the edges. Bake blind for 10 minutes then remove from the oven. Spread out the grated cheese on the bottom of the pastry. Arrange the roasted onion slices tightly all over. Whisk the cream and eggs with a pinch of salt & pepper, then pour the mixture all over the onions. Sprinkle with cumin seeds, then return to the oven for about 30 minutes or until golden brown and cooked. 

Serve warm with chilled, fresh, dry white wine – my personal favourite for this very special onion tart is the Ernst Gouws & Co Chenin Blanc.  Serves 6 as a light meal.

 

 

 

 

 

 

 

Mosbolletjies - Ouma Rina Gouws

Ingredients:

  • 1.5 liter strong fermenting must, (2/3 days old).

  • 4.5 kg cake flour

  • 500 gr butter

  • 500 ml lukewarm water

  • 4 cups of sugar

  • 10 ml salt

  • 30 ml whole aniseed optional

Method:

  1. Mix flour and aniseed in a mixing bowl.

  2. Blend sugar, melted butter, water and salt.

  3. Add butter, water, sugar and salt mixture to the flour and aniseed.

  4. Add the must slowly until the dough is wet mixture. Dough must not be too soft.

  5. Add lukewarm water if you need more fluid.

  6. Knead 30 – 40 minutes.

  7. Cover the mixing bowl with a blanket or towel and leave to rise overnight.

  8. Do not knead down the following morning.

  9. Form small balls and place against each other in loaf pan.

  10. Allow rising again, 3 times the original size in lukewarm conditions.

  11. Place in oven at 180˚C for 1.5 hours until golden brown and cooked.

  12. Turn out onto wire racks, then brush immediately with sugar water.

  13. Leave to cool slightly, then eat warm or break into pieces and dry out in a cool oven at 70 ˚C overnight.

Chapati - Jamila (Tanzania)

Jamila teaching Ezanne how to make Chapati in Tanzania.

Jamila teaching Ezanne how to make Chapati in Tanzania.

Ingredients

  • 5 cups all-purpose flour (not self-rising)

  • 2 cups hot milk

  • 1 ½ tsp Salt

  • 1 tsp sugar

  • ½ cup Canola/Vegetable oil

  • 2 cups Extra flour for kneading

  • 1 tsp cardamom pips - grounded

Method

#1: Roll thinner than 1/4 centimeters.

#1: Roll thinner than 1/4 centimeters.

#2: Brush oil on top

#2: Brush oil on top

  1. In a large mixing bowl, measure 5 cups of flour.

  2. In another bowl, mix salt, 3 tbsp of oil, 1 ½ cup of hot milk, cardamom and salt.

  3. Add the above milk mixture to the flour. Mix well until dough becomes soft.

  4. Knead the dough for 10 – 15 minutes; add flour or water if needed.

  5. Separate in 10 balls and cover with plastic wrap.

Rolling

1.       Roll one part of the dough thinner than ¼ centimetres, as per above photo.

2.       Brush oil on top (as per photo)

3.       At the side that face you, make one centimetre fold, then roll forward with both two hands; almost like you are rolling a rode away from your direction. (watch video) It should look like a rope.

#4: Create coil like shape

#4: Create coil like shape

4.       Then create a coil-like shape 

5.       Then return it to the same place and cover.

6.       Repeat until you finish the rest.

7.        After you are done with the above, take the first part that you rolled.

8.        With a rolling pin, roll each ball in a nice round flat shape that is about ¼ centimetres thin.

 

Frying

  1. Heat a non-stick pan on medium heat (use a round pancake pan). After it is heated, sprinkle a few drops of water on it. If the drops dry right away, the pan is ready for chapati.

  2. Place the chapati you have just rolled on a heated pan. After about a minute, check the bottom of the chapati, if it is golden brown, and the top is translucent, flip it over.

  3. Brush a little bit of oil on the top of the chapati, then check to see if the bottom is cooked and is golden brown.

  4. If yes, flip the chapati over again, now brush the oil on the second side of the chapati, and turn it over again.

  5. After about 30 seconds remove the chapati from the pan and put it on a plate and cover with a foil paper.

  6. Repeat until you finish the rest.

Serve with:
• Ernst Gouws & Co Pinotage, Vegetables & Meat

 

Sante Jamila!

Ezanne

Hot Potting in China.

Ernst and Gwenda sharing a hot pot with our importer, Michael from Jiangxi Imports in China.

Ernst and Gwenda sharing a hot pot with our importer, Michael from Jiangxi Imports in China.

 

For those of you not familiar with the concept of the hot pot, it is the Asian version of fondue. In China hot pots differ from region to region, almost like the speaking of different dialects.  The base is a heated pot standing on a burner in the middle of the table with, simmering with a broth of choice. Different kinds of meat, mostly chicken, pork or beef, which has been cut into small bite size portions as well as vegetables or fish, will be passed around.  Guests will pick their choice and put it into the cooking broth until it is ready.  Different sauces, ranging from spicy hot to really hot, will add flavour to the cooked food.  The meat and vegetables dishes will be served before the fish. A special meal can consist solely out of mushroom (serving a variety of mushrooms cooked in this way).  Gwenda once shared a mushroom hot pot where the broth was made from cooking a turtle which was served right at the end of the meal. Needless to say, it came as a complete surprise and unfortunately by then, she no longer had an appetite.  Apart from the different versions of hot pot, there is one universal rule —you don't "hot pot" when you don’t know what is being served.  

Hot Pot Lamb Recipe

Suggested Dipping Sauces

  • Soy Sauce

  • ·Sesame Paste

  • ·Preserved (fermented) bean curd

  • ·Chili Oil

  • Hoisin Sauce

  • Red Rice Vinegar

 

Ingredients

  • 6 cups lamb or chicken stock

  • ·1 tablespoon dark soy sauce

  • ·1 Slice ginger

  • ·2 Green onions

  • ·1 kg boneless lamb

  • 1 - 2 Cakes bean curd

  • ·0.5 kg green vegetables, such as Chinese cabbage, bok choy, or spinach

  • · 100 grams bean thread (vermicelli) noodles

Method

  1. Cut the lamb into paper thin rectangular slices. Slice the bean curd.

  2. Wash, drain, and chop the vegetables. Prepare any side dishes that you are planning to serve.

  3. Lay the lamb, chopped vegetables, and side dishes on separate platters on the table. Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.

  4. Bring the broth with the dark soy sauce to a boil, and add the ginger and green onion. Transfer enough broth so that the fondue pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the fondue pot).

  5. ·Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.

  6. To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired.

  7. Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls. Cook the noodles and serve at the end of the meal.

Enjoy!

Gwenda

Som Tam (Green Papaya Salad)

Travelling to Tanzania in November, I discovered the perfect pairing for our flagship wooded white blend, The Nineteenfiftytwo: Thai food, especially Som Tam (Green Papaya Salad) and Tom Gha Khai (Coconut Chicken Soup).  The creamy spice, caramel aromas of the Semillon and crispy fresh tropical flavours of the Sauvignon Blanc, enhances the authentic tastes of the Thai cuisine.  Thanks to Google I found a lovely recipe from The Muddled Pantry.  The green papaya is available from the New Asian Spice Supermarket in Seapoint, Cape Town.  

Som Tam (Green Papaya Salad):  Serves 2

  • 2 garlic cloves, roughly chopped

  • 2 tbsp. roasted peanuts (unsalted), coarsely crushed

  • 2 tbsp. dried prawns (soaked in hot water for 20 minutes), drained

  • 4 cherry tomatoes, halved

  • 4 green beans, cut into 1 cm lengths

  • 2-4 bird`s eye chillies, to taste

  • 2 cups shredded green papaya

Dressing:

  • 3 tbsp palm sugar, shaved

  • 2 tbsp fish sauce

  • 2 tbsp. lime juice

  • 1 tbsp. tamarind water

Method:  The Dressing

  1. Combine all the dressing ingredients in a microwave-proof bowl

  2. Cook on a high heat for 1 minute, or until the palm sugar is completely dissolved

  3. Allow to cool completely

Method:  The Salad

  1. Using a pestle and mortar, pound the garlic with a pinch of salt

  2. Add the peanuts and dried prawns, pound to a coarse paste.

  3. Next add the cherry tomatoes and beans, pound gently (the tomatoes may "explode)

  4. Finally, add the green papaya and lightly bruise, all the while turning and tossing the mixture with a spoon held in your other hand.

  5. Moisten the salad with the dressing

  6. Combine thoroughly before serving immediately

Enjoy!

Ezanne

Lamb Shanks with Shiraz and Cherry Jus

LAMB SHANKS WITH SHIRAZ AND CHERRY JUS - by the Butcher Shop & Grill, Cape Town

Ingredients

  • 4 lamb matured shanks "The Butcher Shop & Grill"

  • · 4 large carrots, roughly chopped

  • · 2 onion, sliced

  • · 6 garlic cloves, crushed

  • · 8 bay leaves

  • · 5 sticks of celery

  • · 3 sprig rosemary

  • · 750 ml red wine "Ernst Gouws & Co Shiraz"

  • · 500 ml “Nomu” lamb stock

  • · 230g “Amarena Fabbri” cherries in heavy syrup

  • · cornflour for thickening the lamb jus

  • · “Tokara” olive oil for browning

  • · Salt, pepper and mustard seeds

  • · “Nomu” lamb rub

Directions

1.   Preheat oven to 160C degrees.

2.   Season the lamb shanks with salt, pepper, mustard seeds and lamb rub.

3.   In a large frying pan, brown the shanks on all sides in olive oil; remove from pan and put aside in a large casserole dish to keep warm.

4.   In the same frying pan add carrots, onions, garlic, celery, bay leaves and rosemary and braise slowly.

5.   Pour in the red wine and lamb stock and stir gently, bringing it to a low simmer.

6.   Pour the wine mixture over the lamb shanks.

7.   Cover casserole and place in oven for 2 1/2 – 3 hours until tender.

8.   Remove the lamb shanks and skim off the fat off the top of the red wine juice.

9.   Scoop out all vegetables, storks and bay leaves. Add cherries in heavy syrup. Bring to simmer and reduce.

10.  Mix together the cornflour with a bit of cold water and whisk the mixture into the red wine jus, until desired consistency.

11.  Serve up on individual plates and enjoy.

12.  Try cauliflower mash with coconut cream and Parmesan cheese, instead of potato mash. Deli-cious!   

Eland Fillet with Lamb and Pork Brawn - by Pasch du Plooy

            For the Eland fillet you will need

            1 150g eland fillet 

            2 cloves garlic fresh, crushed

            2 bay leaves

            4 leaves sage

            4 knobs of butter

For the curried pork and lamb brawn you will need

            6 pig’s trotters

            2 whole springbok necks

            1 yellow onion, quartered

            2 carrots, diced

            4 whole cloves

            6 black peppercorns

            12 allspice berries

            4 tablespoons fresh coriander, finely chopped

            Salt and pepper for seasoning

            1 cup sweet mild curry paste

HOW TO MAKE THE BRAWN

Clean the trotters thoroughly of all hairs. Add the all meat, vegetables and spices to a large pressure cooker. Cover with 2.5 liters of cold water. Bring the pressure cooker to full pressure and cook for 60 minutes. Allow the pressure cooker to depressurize and the meat to cool until it can be handled. Strain the stock and remove the vegetables, spices and meat. Remove the skin and all the bones from the trotters.  Remove all the meat from the lamb neck. Chop the meat coarsely.

 Add the strained stock to a large pot and bring to the boil over medium-high heat. Reduce the liquid by half. Add the meat and stir in the curry paste. Season with salt and pepper. Continue to boil the brawn for another 15 minutes then add the chopped coriander.  Pour the brawn into a large terrine mold, set and slice before serving

HOW TO MAKE THE FILLET

Heat a cast iron pan till almost smoking hot. Brush you fillet portion with herb infused olive oil and season with salt and pepper. Sear the fillet in the pan till brown on both sides, about 60 seconds on each side without moving it. Now add the herbs and butter to the pan and finish in very warm oven for 5 minutes basting with the heated butter every minute or so.

TO PLATE

Garnish with truffled potato croquettes, confit pearl onions, sautéed wild mushrooms, pickled carrot coulis and red wine jus.

Maggie's Malva Pudding - The Original as published by Michael Olivier.

Our family pays special tribute to our dearest friend, Maggie Pepler who would have turned 89 years of age on May the 1st.  She was not only a friend but in many instances a mother to many.  She taught us about caring for those who have less, how to enjoy the small simple things in life, to appreciate nature and to be non-judgemental.  Her cooking and Wednesday morning classes will long be remembered by the few who had the privileged to attend.  Maggie was the inventor of the now well known Malva pudding which is legendary in South Africa and after 50 years, feature on most restaurant desert menus.  Many diversions of the original recipe have been tested but without a doubt, the original as Maggie has written it down, proofed to be the best.  Serve with thin homemade custard and ice cream. 

For the batter:  250 ml flour, 15 ml bicarbonate of soda, 250 ml sugar, 1 egg, 15 ml apricot jam, 15 ml vinegar, 15 ml melted butter, 250 ml milk.

For the sauce:  125 ml cream, 125 ml milk, 250 ml sugar, 125 ml hot water, 125 g butter.

Method:  Preheat oven at 180°C.  Grease, with butter, an ovenproof glass or porcelain container, approximately 30cm x 20cm x 5cm.  Do not use an aluminium, enamel or any metal container.  Cut a piece of aluminium foil large enough to cover dish during baking and grease it well with butter on one side.  

Sift the flour and the bicarb into a bowl and stir in the sugar.  In another bowl beat the egg very well and add the remaining ingredients  (excluding those for the sauce)  one by one, beating well between each addition.  Using a wooden spoon beat the wet ingredients into the dry ingredients and mix well.  Pour the batter into the prepared baking dish, cover with the foil, greased side down and bake for 45 minutes in the present oven until well risen and brown and for a further five minutes without the foil if not sufficiently brown.  If not sufficiently baked the dessert will not absorb all the sauce thus making it stodgy.  When the pudding is almost done, heat the ingredients for the sauce, ensuring that you melt all the sugar and butter.  When the pudding is cooked, remove from the oven, take off the foil and pour over the sauce.  The pudding will absorb all the sauce.  Serve hot with a little thin cream or vanilla custard. Best served warm or at room temperature, though warm is best.

Serves 6