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WELLNESS The simple art of good health freshliving | pnp.co.za/freshliving
MAY 2020 ISSUE 139
SOUTH AFRICA’S BEST-LOVED FOOD MAG
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All about that base
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the power of garlic, ginger, chilli and onions
Issue 139 | May 2020
BACK TO BASICS Perfect pies, sauces, stews, puds and other dinner classics
SOUTH AFRICA’S BEST-LOVED FOOD MAGAZINE
Know SA’s domestic workers’ rights
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RAMADAN RECIPES
Tried-and-tested family favourites
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TURN TO PAGE…
PERFECT PASTRY TRICKS. SEE PAGE 91
55 Keep it simple FROM PNP’S FRESH TEAM GREENGROCER’S PROMISE We guarantee greatquality produce packed with flavour and nutritional goodness. Responsibly sourced and grown with care. BUTCHER’S PROMISE We’re proud to bring you expertly prepared, quality cuts sourced from responsible suppliers. CHEF’S PROMISE Our homestyle dishes are prepared with care daily. Fresh food made with quality ingredients from trusted suppliers.
PHOTO OF JUSTINE: DEWALD DANIELS
BAKER’S PROMISE We’ve perfected our methods and recipes to create breads and bakes with enhanced texture and flavour. FISHMONGER’S PROMISE Our quality seafood is responsibly sourced, always fresh, full of flavour and expertly prepared the way you like it. DIETITIAN’S PROMISE All products bearing the Livewell logo are designed to help you make healthy choices in alignment with your eating plan. Visit pnp.co.za/livewell
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Before haute cuisine, fusion cooking and the global blending of ingredients, techniques and flavours, there was great pride to be taken in mastering the most basic dishes. This is not only because they lay the foundation for successful forays into more challenging or experimental creations, but also because many of the dishes that get overlooked for being, frankly, a little boring, can’t be beat if they’re ‘done right’. Having a relaxed confidence with basic techniques is your greatest asset when turning a few ho-hum kitchen cupboard staples into a hearty meal. To this end, on page 30 our food editor Liezl Vermeulen has compiled a list of tips, tricks and insider advice on the most useful basics to practise, with fail-proof recipes to match. With a nod to Mother’s Day (one of the most important days of the year, in my opinion), deputy food editor Chad January and deputy editor Robyn MacLarty had a ball putting together our Ramadan feature on page 49, learning more about this global Islamic practice and sampling sweet and savoury delicacies. Try them for yourself and meet the wonderful folks who shared cherished recipes handed down to them by their mothers and grandmothers. This issue was initially curated as a reminder that much of the joy of life can be found in stopping to appreciate life’s simple pleasures, which turned out to be oddly prophetic given our president issued the lockdown just as we were getting ready to go to print. It reminded us that there is no time like the present to take stock and be truly grateful for what we have, for our health, the love of family and friends and, of course, our pantries of delicious, nutritious staples. Now is the time to return to the value and comfort of life’s basics – reading, drawing, playing, doing puzzles and cooking ... we feel confident Fresh Living can at least help you with the first and the last! Be safe and #justcookathome JUSTINE DRAKE EDITOR, FRESH LIVING
FOLLOW ME ON Twitter @justine_drake Instagram @justinedrakecooks Facebook @JustineDrakeSA
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C RAFTED T O A P E R F E CT T E N . THE FINEST BOTANICALS WITH A BOLD SQUEEZE OF FRESH CITRUS, HANDCRAFTED INTO A FRAGRANT AND EXQUISITELY SMOOTH TASTE.
Not For Persons Under The Age Of 18.
contents IN THIS ISSUE MAY 202 0
REGULARS 6 Feedback Write to us and win! 17 Hot picks Foodie news and more 24 Bottoms up Rosé and bubbles to spoil mom 60 Health The basics of good health and how it can help you thrive 64 Health snippets A roundup of wellness news and advice 66 Soundbite SA’s domestic workers’ rights unpacked 68 Fashion Winter gear for the whole family
72 Light relief Darrel Bristow-Bovey fondly recalls his mom’s unusual self-esteem-boosting tactics 74 Beauty Products and tips that work wonders for your afro 77 Home Affairs Eight inspiring ways to create fabulous focal points to your space 84 Pet’s corner Goodies, advice and info 86 Think positive A roundup of good news and inspiration 96 Recipe index This issue’s fantastic dishes
98 One last thing The basic stew formula to warm you up this winter
FEATURES
26 Ready to eat Aromatic veg that add all the flavour 91 Fresh Living kitchen Pastry masterclass
30 Back to basics The ultimate guide to mastering everyday dishes and techniques 49 Ramadan special A taste of family recipes passed on from one generation to the next
RECIPE REGULARS 11 Everyday heroes A week’s worth classic favourites anyone can master
COVER IMAGE Photo: Toby Murphy Styling: Liezl Vermeulen
Easiest homemade broth. Recipe on page 29
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FEEDBACK
SAY IT, WRITE IT, share... Your chance to share your thoughts and ideas with other Fresh Living readers Email letters@freshlivingmagazine.co.za
Instagram @freshliving_pnp
Twitter @Fresh_Living
Winning letter
WE ASKED, THEY SAID…
PAVLOVA PARADISE
outs! l al c
You may notice some price call-outs throughout this issue to show you which dishes are extra-value. Kindly note that the cost of meals does not include regular pantry items such as stock, oil, garden herbs and spices, and that the cost of foods bought in predetermined quantities is calculated according to the amount required for the recipe.
UNDER R30 PER SERVING
This issue is all about going back to basics… like the classics Mom, Gogo and Aunty used to make. We asked FL staffers to share their go-to dishes that work every time the craving hits (or when unexpected guests arrive). They said… Classic minestrone… I make huge batches and eat tons of it in winter. – Robyn MacLarty
COOKING WITH COUSCOUS
GUIDE FOR NEW WIVES
As I walked through my PnP store recently my eye caught the all-new couscous range. I remembered seeing a recipe in the current issue, so I decided to buy a packet. I’ve tasted couscous in a cold salad before, but this time I tried it as a warm salad which I mixed with savoury mince. My goodness! My family enjoyed it so much that my daughter took all the leftovers to campus. Once again thanks for the inspiring recipes.
My best friend and I were married three months apart. We were spoilt by our mothers who treated us like kids and still do. Marriage changed us. We would spend the day chatting about what to cook for dinner or the plans for what to prepare on the weekend. I grabbed a Fresh Living magazine one morning and browsed through it, sending her pictures of the recipes I found. Safe to say, it’s our monthly guide to wifehood. Thank you PnP and the Fresh Living team.
– YUSRAA ISMAIL MALLIE
– AUDETTE VENGETAS
If I have unexpected guests, I always make apple crumble. You can never go wrong with flour, butter, sugar, cinnamon and a few bruised apples. – Lesego Madisa Bacon + chicken breast + tagliatelle + coconut milk + loads of spring onion = craving cured! – Jill Petersen Our easiest go-to meal is curry mince with pap and a side salad. – San-mari Mouton
ILLUSTRATION: SHUTTERSTOCK
Pri ce
My all-time favourite dessert is definitely pavlova, but until recently I had never tried making one from scratch. Thanks to your amazing recipe in the March issue, I finally decided to take the plunge and, oh what joy! The recipe was easy to follow and I was thrilled with the results. My family and I returned to the fridge for seconds (and thirds). I used fresh strawberries in mine and drizzled it with melted dark chocolate. I might have overdone the chocolate a bit, but then again, is there really such a thing as too much chocolate? A big shout-out to Pick n Pay and Fresh Living magazine for a consistently reliable source of classic and new ideas in the kitchen. – JANE VENTER
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FEEDBACK
Q&A
with Charlton
This issue’s faves according to… Charlton Jacobs, senior finance manager
WIN
Write to us: the star letter will receive a R500 Pick n Pay voucher!
Foodie bits that made you swoon… Good Better Butternut Soup! I’ve been trying to master butternut soup and have failed many times, so I’m super-excited to treat my loved ones to this winter warmer on page 12. Top tips worth the try… Growing my fro like a pro. I’ve been growing my hair for a few months and have been struggling to find products that’ll protect my hair while it grows. The beauty article on page 74 has a wide range of products to choose from and how to use them to get the best natural results. Here’s to my new fro!
Jane Venter, the writer of this month’s Star Letter, gets a PnP gift, voucher worth R500. Send your letters to John Brown SA, PostNet Suite #2, Private Bag X11, Mowbray, 7705, Cape Town, or email us at letters@ freshlivingmagazine.co.za. Letters are edited and don’t necessarily represent the opinions of Fresh Living’s editorial team.
BE INSPIRED Some fabulous Instagrammers to follow!
CONTENT DIRECTOR AND GROUP EDITOR Justine Drake DEPUTY EDITOR Robyn MacLarty PNP GROUP ART DIRECTOR Liezel le Roux FOOD EDITOR Liezl Vermeulen DEPUTY FOOD EDITOR Chad January FOOD COORDINATOR Emma Nkunzana MANAGING EDITOR Kelly Smith ART DIRECTOR Jill Petersen CHIEF COPY EDITOR Melissa Ndlovu TRANSLATOR, KOOK EN KUIER Elmari Potgieter DESIGNER, KOOK EN KUIER Tanya Wright DIGITAL EDITOR Jana van Sittert MANAGING DIRECTOR Lani Carstens GENERAL MANAGER Joanne Hope HEAD OF DIGITAL CONTENT Emma Odendaal GROUP ACCOUNT DIRECTOR Natalie Wilson ACCOUNT EXECUTIVE Meaghan Christians PRODUCTION DIRECTOR Nina Hendricks PRODUCTION MANAGER Tessa Smith SENIOR FINANCE MANAGER Charlton Jacobs FOR JOHN BROWN MEDIA GROUP CHIEF EXECUTIVE Rowan Manning FOR PICK N PAY Michelle van Schalkwyk-Haley CONTRIBUTORS Mandy Allen, Darrel Bristow-Bovey, Fatima Cassiem, Naeela Cassim, Craig Corker, Dewald Daniels, Zaid Eunos, Adel Ferreira, Faldielah Hassen, Patrick Latimer, Michael le Grange, Donna Lewis, Cathy Marston, Toby Murphy, Toby Newsome, Anke Roux, Sona Sales, Seth Shezi, Pepe Sofianos, Waldo Swiegers, Estvan Vermeulen REPRODUCTION Virtual Colour DISTRIBUTION RNA EDITORIAL ENQUIRIES Tel: 021 486 7600 Email: info@freshlivingmagazine.co.za PICK N PAY CUSTOMER CARE LINE 0800 11 22 88
Who? Fresh Living Magazine @freshliving_pnp Why? We keep you inspired with easy recipes anyone can master.
ADVERTISING Advertising Sales Director: Moyra Beeming Tel: 011 507 9123 Cell: 082 375 4446 Email: Moyra.Beeming@johnbrownmedia.com Advertising Sales Manager: Michelle Dunn Tel: 021 486 7628 Cell: 082 371 0515 Email: Michelle.Dunn@johnbrownmedia.com Advertising Sales Manager: Estelle Dietrich Tel: 021 486 7609 Cell: 073 224 4996 Email: Estelle.Dietrich@johnbrownmedia.com Any person using information contained in this publication does so at his/her own risk and such person hereby waives any right to action against Pick n Pay Retailers (Proprietary) Limited (“Pick n Pay”) and indemnifies Pick n Pay, its employees, agents, sub-contractors and suppliers against any claims for loss, damage to person or property, injury, liabilities, claims, sickness or death which may result from the use of such information or from any other cause whatsoever suffered either by such person or by any third party. Fresh Living is published on behalf of Pick n Pay by John Brown South Africa (Pty) Ltd © 2019. Address all correspondence to: John Brown Media SA, PostNet Suite # 2, Private Bag X11, Mowbray 7705, Cape Town. Tel: 021 486 7600 Fax: 021 486 7614. The contents of this magazine are protected by copyright and may not be reproduced without permission.
Share your delicious Instagrams with us by tagging #FLGrams – you could be featured!
ALL PRICES IN FRESH LIVING ARE CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE
Who? Clara Jane Bjorkman @baking_ginger Why? This food blogger’s simple yet elegant recipes from bakes to delish cocktails, tick all the boxes.
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Who? Di Bibby @bibbyskitchen Why? Her collection of SA favourites is a go-to for foodie inspiration. If that doesn’t convince you, her pretty pictures will!
Printed on recyclable paper Fresh Living may be wrapped in recyclable plastic to preserve any inserts. Please recycle the wrapping after removing it.
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E V E R Y D AY H E R O E S
GOLDEN
Oldies
Sometimes all you want is a taste of a good ol’ classic, like Mom or Gran used to make. Anke Roux shares must-have recipes that will always be firm favourites RECIPES AND STYLING: ANKE ROUX PHOTOS: DONNA LEWIS STYLIST’S ASSISTANTS: EMMA NKUNZANA
MAKE IT HEALTHIER Top with sweet potato mash instead
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Share your delicious Instagrams with us by using the hashtag #FLGrams
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FISH PIE A traditional British fave. 8 (750g) potatoes, peeled and quartered Salt and milled pepper 500g haddock (defrosted if frozen) 1½ cups (375ml) milk + extra for mash 2 Tbsp (30ml) cornflour Knob butter + extra for mash 1 packet (300g) leeks, washed and sliced 1 small head broccoli, cut into florets 1 cup (250ml) frozen peas Handful fresh parsley, chopped SERVES 4 Boil potatoes in salted water until tender. Drain and keep warm. Place fish and milk in a pan and simmer until just cooked. Remove fish. Whisk cornflour into warm milk and cook until thickened. Season. Heat butter in a pan and sauté leek until soft. Steam broccoli until just tender. Flake fish with two forks and discard skin and bones. Stir flaked fish, sauce and cooked vegetables together and spoon into an ovenproof dish. Mash potatoes with a little milk and butter. Season. Pile potatoes on top of filling and dot with butter. Bake at 200°C for 20 minutes or until golden and bubbling.
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E V E R Y D AY H E R O E S
TRY THIS PnP BUTTERNUT & SWEET POTATO (500G)
Give it a twist with a combo of conveniently diced veg for creamy soup in a flash.
GOOD IDEA Add some crispy bacon bits on top of the soup if you like
BACK TO BASICS READER TIP: “Draw up a menu for the week and create a shopping list before going to the store.” From @quitecatchybakes
GOOD BETTER BUTTERNUT SOUP C’mon, we couldn’t skip this one. Olive oil 1 packet (300g) leeks, sliced 2 cloves garlic, chopped
3cm knob fresh ginger, grated 2 tsp (10ml) ground cumin 2 packets (1kg each) butternut chunks 2 cups (500ml) vegetable stock 1 can (400ml) coconut cream Salt and milled pepper
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½ cup (125ml) pumpkin seeds 1 tsp (5ml) cumin seeds Toasted baguette, for serving (optional) SERVES 4 Heat a glug of oil in a pan and sauté leek
until soft. Add garlic, ginger and cumin, and fry for another minute. Tip in butternut and stock, cover and simmer for 20 minutes or until soft. Add coconut cream and blitz with a stick blender until smooth.
Season well. Heat a glug of oil in a small pan and toast pumpkin and cumin seeds until they begin to pop. Season. Serve soup topped with toasted seeds and the oil from the pan, and toasted baguette if you like.
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E V E R Y D AY H E R O E S
MALAY-STYLE CHICKEN CURRY Fantastic served with a drizzle of plain yoghurt. 1 packet (8s) chicken drumsticks and thighs Salt and milled pepper Glug vegetable oil 1 onion, finely diced 1 tsp (5ml) each
cumin seeds and mustard seeds Large sprig curry leaves (optional) 2 cloves garlic, finely chopped 3cm knob fresh ginger, grated 2 Tbsp (30ml) garam masala 2 Tbsp (30ml) curry powder 1 can (400g) chopped tomatoes
¼ cup (60ml) fruit chutney 1 cup (250ml) water 8 potatoes, peeled and quartered Handful fresh coriander, chopped Chopped chilli (optional) Basmati rice or naan breads and sambal, for serving SERVES 4
Season chicken. Heat oil in a pan and brown chicken all over. Remove and set aside. Add onion, cumin and mustard seeds and curry leaves to the pan and fry for a minute, until fragrant. Toss in garlic, ginger, garam masala and curry powder, and fry for another minute.
Add tomatoes, chutney and water. Mix well. Tuck chicken and potatoes into sauce, cover and simmer for 40 minutes or until chicken is tender and potatoes are cooked. Garnish with coriander and chilli. Serve with rice or naan bread and sambal on the side.
READER TASTE TEST
King Tshivhase, bank manager This was my first time making any type of curry from scratch and I was very anxious as I thought this would be challenging, but the recipe was very easy to follow. I wouldn’t change anything but one of my guests couldn’t handle the heat as I had added the chilli that was optional. This recipe tasted really good – the pot was empty by the end of the night.
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E V E R Y D AY H E R O E S
MEATBALLS BAKED IN TOMATO SAUCE Well worth adding to your repertoire! Meatballs: 1 onion, finely diced 1 sprig fresh thyme, leaves picked 1 cup (about 4 small) grated baby marrows or carrots ½ cup (125ml) fresh breadcrumbs ½ cup (125ml) grated parmesan + extra for serving 2 tsp (10ml) ground coriander 1 packet (500g) beef mince Salt and milled pepper
Glug olive oil 2-3 cloves garlic, chopped 1 bottle (500ml) PnP tomato passata (tomato pasta sauce) 500g cooked pasta or 250g cooked polenta, for serving Fresh basil and grated lemon peel, for serving SERVES 4
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14 | Fresh Living – May 2020
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PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE
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Combine meatball ingredients and shape into golf ball-sized meatballs. Chill for 10 minutes. Heat oil in an ovenproof pan and fry garlic until fragrant. Add passata and simmer for 2 minutes. Remove from heat and place meatballs in sauce. Bake at 180°C for 15 minutes, turn meatballs over and continue baking for 15-20 minutes, or until sauce has thickened and reduced. Serve meatballs on a bed of pasta or polenta and sprinkle with parmesan. Garnish with basil and lemon peel just before serving.
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ALVI’S DRIFT RESERVE CHARDONNAY, R115
if ul Ca
PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE
PAIR WITH
lo w
MAC ’N CHEESE Top with sliced or vine tomatoes to pretty it up. 1 large head (about 300g) cauliflower, cut into eight chunks Glug olive oil Salt and milled pepper
er is
UNDER R30 PER SERVING
the
¼ cup (60ml) butter ¼ cup (60ml) flour 2 cups (500ml) hot milk 1 large block (400g) mature cheddar, grated 1 packet (500g) macaroni, cooked SERVES 4
secre
t ingredient
Preheat oven to 180°C. Toss cauliflower with oil, season and roast for 20 minutes or until slightly browned and just tender. Melt butter in a saucepan and add flour while stirring for 2 minutes.
Add hot milk gradually while whisking continuously until mixture thickens and forms a smooth sauce. (This will prevent lumpy sauce.) Add half the cheese, season and whisk until smooth. Mix cheese sauce
through cooked macaroni and spoon into an ovenproof dish. Tuck in cauliflower and scatter with remaining cheese. Bake for 25-30 minutes or until golden and bubbling. Serve warm.
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SWIPE YOUR SMART
Made with love.
HOT PICKS THINGS TO BUY, EAT, DRINK AND KNOW. COMPILED BY CHAD JANUARY AND ROBYN MACLARTY
TOP TIP Toasting whole spices releases fragrant oils, and freshly grinding them once cooled will extract maximum flavour
Some like it
Hot There’s something oh-so satisfying about making your very own spice mix. It’s great to have on hand to pack a punch for those quick weeknight dinners and make perfect gift ideas. And since we’re in love with all things Cape Malay this month, we caught up with Wade Kearns, executive chef at the Portswood Hotel. It's home to The Quarter Kitchen, a traditional Cape Malay fine dining experience and one of the V&A Waterfront’s oldest restaurants. We asked Wade to share his ultimate spice mix with us.
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HOT PICKS | THINGS TO BUY, EAT, DRINK AND KNOW
KNIFE SKILLS 101
1
Master these basic chopping techniques and you’ll never look back. Mind your fingers though!
WADE KEARNS’ X CAPE MALAY SPICE MI This spice mix is so versatile, it can be used for beef, chicken, fish and pork. Combine 2 tsp (10ml) each paprika, ground turmeric, ground coriander, leaf masala and garam masala, 1 tsp (5ml) each ground cinnamon and ground cardamom, 4 allspice berries, 4 dried or fresh curry leaves. Grind or crush gently using a pestle and mortar and store in an airtight container. MAKES ¼ CUP (60ml)
Wade says…
My love for Cape Malay cuisine started when I was young – I grew up with it, it’s how my family cooks: stews, curries, pastries, samoosas. I grew up absorbing this style of cooking, the flavours and traditions. Then when I started at Portswood, the dishes and spices came right back to me as memories, and I could put all that history into my menus I created. My favourite curry dish is the Pienang curry. The name “Penang curry” comes from the Malaysian state of the same name. The Cape Malay people then made their own version known as “Pienang”, a dish consisting of lamb in an aromatic sauce. It’s my favourite because in the Cape Malay culture it's a delicacy to eat lamb, and when I was young it would only be served on special occasions. It’s important to preserve our culture through food because food brings people together every day; every occasion has food that tells a special story. It also reminds people where Cape Malay cuisine comes from and where it all started when they experience the cuisine. 18 | Fresh Living – May 2020
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1 Rough chop: This is great for quick frying or stewing methods. Known as the “all-purpose” cut for dinners and lunches. 2 Fine chop or dice (or brunoise, in French): Great for salads, salsas and dishes where the ingredients are visible in their raw state. Works well for quick sauces or quick frying methods. 3 Sliced ‘rounds’: Great for stocks, stews and long cooking sauces. Generally used for food that has a longer cooking time hence they are cut slightly bigger than usual as to not disintegrate completely.
4
6
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4 Diagonal or oblique cut: Many older cookbooks still use this method of chopping. Much like the rounds, they work well in dishes that have a long cooking time so the vegetables hold their shape while cooking. Used mostly for its visual appeal. 5 Fine julienne: This is also known as
the starting point for brunoise, evenly and thinly slicing vegetables in order to cook quickly. A great skill for stir-fries or fresh salads. 6 Thick julienne or batons: Veg cut this way will have a longer cooking time and work well poached in broths, in stir-fries or as a side dish sautéed in butter.
Free download! Every cook needs a conversion table. Visit http://pnpfreshliving.com/category/learn/ and follow the link to download our FREE conversion table. Print it out and keep it on hand so you can easily convert weight to volume units, depending on what’s most convenient for you. (You won’t need it for Fresh Living recipes though – we give you both the weight and volume measurements of most ingredients in our recipes. Isn’t that nice of us?) pnp.co.za
5
ingredient meal
FIBRE RICH
GARLICKY BASIL AND MUSSEL PASTA Preheat oven to 200˚C. Place 1 box (500g) PnP crumbed garlic West Coast mussels in half shell on a baking tray, drizzle with oil and roast for 15-20 minutes. Cook 1 packet (400g) PnP Livewell red lentil pasta according to packet instructions. Drain, rinse and toss pasta with 1 tub (120g) PnP ready-to-eat basil pesto. Divide pasta, mussels, 1 packet (125g) cooked and shredded mangetout, and 4-5 sliced radishes between 4 plates. Drizzle with lemon or lime juice and garnish with fresh basil. Kindly not that pantry staples such as salt, olive oil and herbs are not included in the ingredient list. pnp.co.za
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Not only is this dish super-quick to prepare, it’s fibre rich too thanks to the lentil pasta. Add some fresh lemon or lime wedges and garnish with fresh basil.
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HOT PICKS | THINGS TO BUY, EAT, DRINK AND KNOW
PnP brand ambassador and MasterChef runner-up Siphokazi Mdlankomo shares her gorgeous Mother’s Day-inspired strawberry trifle – fit for a queen!
PO IL Y OUR MOM IN A MILLION…
S
BUDGET BEATER MOTHER’S DAY STRAWBERRY TRIFLE Prepare 4 packets (40g each) strawberry jelly according to packet instructions and halve and hull 1 punnet (250g) strawberries. Pour half jelly mixture into a large trifle bowl and add half the strawberries. Chill in the fridge until set. Arrange 1 sliced PnP Swiss roll on top of set jelly. Pour over remaining jelly liquid and remaining strawberries (keep some aside for topping). Chill until set. Layer with 1 box (1L) PnP custard, top with strawberries and 1 cup (250ml) whipped cream. SERVES 6-8
SIPHOKAZI SAYS: If you’ve got eggs and castor sugar in the pantry, make a quick French meringue to top this dessert instead of whipped cream. Use a chef’s blowtorch or pop it under the grill to create a charred effect.
Need inspiration – and some savings – to treat your mom this Mother’s Day? Surprise her with flowers! (Smart Shoppers can switch R50 in points for a R100 Netflorist voucher.) Treat her to breakfast. Switch R20 in Smart Shopper points for a Wimpy Sunrise Breakfast worth R29.90. Then take her for a movie. (Switch R30 in Smart Shopper points for a 2D movie ticket valued at R84.) And finally, a fab family dinner... (Switch R40 worth of Smart Shopper points for a R50 Spur e-Gift voucher.) Finally, why not include a PnP gift card so mom can spoil herself with something lovely from Pick n Pay? Available in all stores, load at any till. Plus, don’t forget… Send your Mother’s Day gifts anywhere in SA overnight* for just R99.99 with the Aramex Drop Box available in over 640 Pick n Pay stores. Just place your gift into the sleeve and seal it, complete the waybill and remember to keep a copy for yourself. Drop your parcel in the red Aramex Drop Box in store and you’re done! *Ts&Cs Apply.
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THINGS TO BUY, EAT, DRINK AND KNOW | HOT PICKS
COOKING CLASS 101 This is our “Back to basics” issue, so we thought we’d take you back to cooking school – after all, even great chefs had to master the basics before anything else!
...boil the perfectly timed egg: Bring a pot of water to the boil and make sure eggs are room temperature before adding to the pot. Cook for: 6 minutes for soft-boiled 7-8 minutes for medium 8-10 minutes for hardboiled Remove egg with a slotted spoon and submerge in ice water. Cool completely before peeling.
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...cook fluffy rice: Bring 2 cups (500ml) salted water to a boil. Add 1 cup (250ml) uncooked white rice, stirring to avoid rice clumping. Cook for 15-18 minutes or until tender. (Take care not to overcook, as it will turn into thick, sticky grains.) Drain and rinse in a colander. Place colander back into a pot and steam for 5 minutes.
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... fold a samoosa: Mix a little flour and water together to create a paste. Place a teaspoon of prepared samoosa filling onto the left-hand side of a pastry strip (you can find samoosa pastry in the frozen food section at selected Pick n Pay stores). Using flour paste as a glue, fold the bottom left corner up to the top to create a triangle. Continue folding up in opposite directions until all the pastry is folded. Seal and set aside. Deep-fry in hot oil until golden and drain on kitchen paper.
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i Eas
How to...
est
hom em
ade pastry
This savoury, flaky pastry is easy to make and can be used in place of both puff or shortcrust pastry. Find more delicious ways with pastry on page 91 Combine 2 cups (300g) flour, a pinch of salt and 3-4 sprigs chopped hardy herbs (like thyme or rosemary) in a bowl or food processor. Add 1 cup (250g) ice-cold cubed butter and use your fingertips to rub butter into flour, or pulse in food processor until it resembles large bread crumbs. Add ½ cup (125g) plain cream cheese and mix until a ball of pastry forms. Shape into a disc, wrap in clingfilm and chill for 15-20 minutes or until firm. Blindbake first for quiches or pies (see page 95 for a step-bystep) or place raw on top of filling and bake for a savoury pie lid.
DGE KNOWLE
FIRED UP!
Throughout this issue you might see some spices you’ve never seen before, but don’t panic! Here’s what to look out for the next time you’re in the PnP spice aisle. Mother in law masala This is appropriately named to convey the image of a sharped-tongued cook who expects nothing less than the best curry. This perfectly blended spice mix made from dried chillies is used throughout Cape Malay cooking. Leaf masala Is an integral part in Cape Malay cooking and is a blend of 12 different spices with hints of cumin, cinnamon, coriander and turmeric. In a hurry but you’d really like to try our delicious Ramadan recipes on page 49? Look out for these handy pre-made spice mixes available at your nearest PnP.
Fresh Living – May 2020 | 21
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HOT PICKS | THINGS TO BUY, EAT, DRINK AND KNOW
5 minutes with… DAVID TORR
This delicious recipe by PnP’s Good Food Studio in Johannesburg is a must have! To find out which courses and events are running, visit pnp.co.za or call 011 998 3310 for bookings and schedule.
The CEO of UCook, South Africa’s fastestgrowing dinner kit delivery service, shares his thoughts on the challenges of being an entrepreneur.
What’s been your greatest entrepreneurial challenge? Funding. As an untested management team, seed-level funding was exceptionally hard to acquire. Luckily, an investment company saw something in our band of misfits that other venture capitalists did not – resilience, determination and passion. What advice do you have for aspiring entrepreneurs? Build failure into your assumptions from the outset. The road to success takes many detours so prepare yourself for a journey that takes more time, effort and commitment than anticipated. Do you have a favourite meal out of the upcoming range of frozen mealkits? I can’t reveal too much, but there’s a lamb curry in the works that may be the one UCook frozen meal kits are curry to rule them all. now available in selected PnP stores countrywide!
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ood Good fSTUDIO HARISSA PORK FILLET WITH SWEET POTATO AND GARLICKY BEANS Preheat oven to 200˚C. Combine 1 Tbsp (15ml) olive oil, 2 Tbsp (30ml) harissa paste, 2 tsp (10ml) paprika and 2 Tbsp (30ml) honey. Coat 1 (about 600800g) pork fillet with
mixture. Place pork and 1 halved orange on a baking tray and roast for 15-20 minutes. Melt 2 Tbsp (30ml) butter in a pan, add 2 large peeled and cubed sweet potatoes, ¼ cup (60ml) brown sugar, 1 cinnamon stick, grated peel of 1 orange and 2/5 cup (100ml) water. Cover and simmer for 12-15
minutes or until cooked through. Season. Heat 2 Tbsp (30ml) butter, 2 crushed garlic cloves and a handful chopped parsley in a separate pan. Toss 1 packet (350g) trimmed green beans into mixture, cook for 2-3 minutes and season. Slice pork and serve with sweet potato and green beans. SERVES 4
BOOK CRUSH If you’re a regular reader of Fresh Living, you’ll know that we encourage growing herbs at home as an easy cost-cutting (and flavour adding) exercise. So we are thrilled with greenthumbed goddess Jane Griffiths’ latest offering – Jane’s Delicious A-Z
of Herbs: A Guide to Growing Herbs Organically in South Africa (Jonathan Ball). This detailed and richly illustrated hands-on guide for growing and using these productive plants has an alphabetical reference of nearly 80 herbs and over 100 recipes!
WIN! THREE LUCKY READERS WILL EACH WIN A COPY OF JANE’S DELICIOUS A-Z OF HERBS. SEE PAGE 96 TO ENTER. KEYWORD: HERBS
PHOTOS: DONNA LEWIS STYLIST’S ASSISTANT: KRISTEN SCHEEPERS UCOOK COPY BY SAMANTHA HERBST PRICES CORRECT AT THE TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE
What inspired you to start UCook? My co-founder Chris Verster-Cohen and I met in Thailand where we were starved of all our traditional western food favourites. Where and what to eat became a recurring topic – as did food in general – and at some point I brought up the idea of starting a dinner kit business.
pnp.co.za
3/25/20 12:48 PM
PROMOTION
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More and more people are choosing plant-based meals to support their health and that of the planet. Make yours delicious with Knorr’s new range of grains and legumes
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PHOTO: HENK HATTINGH RECIPE & STYLING: CHAD JANUARY STYLIST’S ASSISTANT: KRISTEN SCHEEPERS
Knorr’s new range of healthy and affordable dried grains and legumes available at selected PnP stores: cowpeas, lentils, mung beans, bambara groundnuts, quinoa and millet.
23-Promo Knorr cor 1.indd 23
MILLET AND BEAN FALAFEL LETTUCE WRAPS Blitz together 2 cups (500ml) cooked Knorr millet, 1 cup (170g) cooked cowpeas (black-eyed beans), 1 sachet (50g) Knorr brown onion soup and ¼
cup (60ml) chopped mint until smooth. Roll heaped tablespoons of mixture into balls to create falafel balls and set aside. Slightly flatten balls with the back of a spoon. Heat 2 Tbsp (30ml) canola oil in a large pan and fry falafel
in batches for about 5-7 minutes. Drain on kitchen paper. Serve in lettuce cups with dollops of beetroot hummus, yoghurt, sliced radish, spring onion, chopped chilli and a squeeze of lemon. MAKES 20-22 FALAFEL
3/25/20 1:58 PM
HOT PICKS | BOTTOMS UP
Wine maestro Cathy Marston raises a glass to all the moms out there
Join our
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Warwick First Lady Rosé, R95. Because on Mother’s Day, every mom should be the First Lady! Made from ripe red grapes but with a pleasing low-ish alcohol, this is a great wine for pairing with roast chicken.
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For many years now my mother has ended all her emails and texts with the letters ‘LOL’. It was quite a mission to get her to use email and texts correctly in the first place, and for the first few years she would ring up and say: “Did you get my email? I just wanted to ask you…” and proceed to tell us everything she’d just written and sent. After she’d got the hang of electronic communications, she got confident and that’s when the LOLs started. You see, she thinks it stands for
Kanonkop Kadette Pinotage Rosé, R75. An elegant and refined dry wine with refreshing candyfloss and cranberry notes and a clean, crisp finish.
‘Lots of Love’, and despite my sisters and I enlightening her to the contrary, she still insists on using it with that idea in mind. I’ve been a mother myself now for 14 years, and apart from the obvious role of a parent to feed, clothe and care for their child, I’m beginning to think that one of our most important tasks is to create memories. These would be something our kids will talk about in years to come when we’re not around any more, something that will conjure us up in one sentence, with
Glass Act
a warm laugh and happy thoughts... Something like “LOL”. When it comes to wine-related memories of my mother, it’s got to be rosé because she does love a nice glass of pink – she’ll always raise her glass and say “It’s a pink to make the boys wink!” – yes, even at her age! Here are a few pink wines to toast your mom with this Mother’s Day... Visit cathymarston. co.za for more on Cathy and her worldclass wine courses.
Graham Beck Brut Rosé, R185. My son knows the way to my heart is with bubbles, and there is none finer than this crisp, fresh and fruity MCC. Perfect for a Mother’s Day brunch. Moët & Chandon Nectar Imperial Rosé, R795. Is mom worth it? Oh yes! Splash out and give her a beautiful bottle of pink bubbles all the way from France.
Visit youtube.com/PicknPayTube to enjoy Pick n Pay’s series of witty wine tutorials hosted by the irresistible Sibongile Mafu.
PHOTOS: SKUWORKS, TOBY NEWSOME & SUPPLIED PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE *AVAILABLE AT SELECTED PNP STORES
MUM’S THE WORD
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PROMOTION
S imply
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Can of soup + 400g ciabatta
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PHOTO: HENK HATTINGH STYLING: CHAD JANUARY PRICES CORRECT AT THE TIME OF GOING TO PRINT BUT MAY BE SUBJECT TO CHANGE
Pick n Pay’s affordable range of hearty winter soups are ideal for a meal in minutes
Is there anything more welcoming than a kitchen filled with the tantalising aromas of a hearty soup? Unfortunately, we seldom have time to whip up a batch from scratch – luckily Pick n Pay has a range of rich and flavourful heat-and-eat soups that taste just as good as homemade. Spruce them up with mozzarella, a crack of black pepper, fresh herbs and serve with basil pesto toasties. Then sit back and enjoy the applause.
PnP creamy mushroom soup (400g), R16.99 PnP creamy tomato soup (400g), R16.99
Promo Pnp Soup.indd 25
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PnP country vegetable soup (400g), R16.99
PnP Moroccan pumpkin & chickpea soup (400g), R16.99
PnP mushroom, spinach & feta soup (400g), R16.99
PnP butternut soup (400g), R16.99
PnP carrot, sweet potato, chickpea & coriander soup (400g), R16.99
PnP sweetcorn & potato soup (400g), R16.99
PnP Mexican bean soup (400g), R16.99
PnP basil pesto (125g), R39.99
3/25/20 1:29 PM
R E A D Y T O E AT
Top Tip Not a fan of biting into a piece of chopped garlic? Use the fine side of a grater (or a microplane, if you have one) and grate garlic instead.
ALL ABOUT THAT BASE Aromatics form the foundation of any good recipe. Here we explore the power of garlic, ginger, chilli and onions in all their glory PHOTOS: TOBY MURPHY RECIPES & STYLING: CHAD JANUARY
Top Tip Wear dishwashing or other gloves while chopping chillies, or wash your hands thoroughly afterwards if you’re handling them with your bare fingers. Accidentally rubbing your eyes after chopping chilli will make them burn and can be extremely unpleasant.
STYLIST’S ASSISTANT: EMMA NKUNZANA
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R E A D Y T O E AT
AROMATICS 101
CHILLI There are a number of ways to add different degrees of heat to a recipe. If using fresh chilli, remove the seeds and white pith before adding to your dish, as that’s where the really intense heat lies. Finely chopping chilli will add way more heat, whereas simply splitting a chilli in half and letting it infuse in a stew, stock or sauce will add more subtle heat. If fresh chilli is not on hand, ground chilli powder or chilli flakes work well too. Always use sparingly, as you can add extra if the dish needs it (I add half the quantity first and taste to see if it needs more).
GINGER Available as fresh whole root, a paste and in dried, ground form, this spicy-earthy root packs a punch when added to a dish. The ground version is great for spice rubs or baking. Fresh ginger root is perfect for making hot toddies or calming, medicinal teas, and is used a lot in Asian cuisine. Can’t find fresh ginger? PnP ginger paste or crushed ginger works just as well (for cooking, not tea).
ONION & CHILLI MARMALADE Red onion works just as well, but spring onion and shallots are not recommended. Add fresh herbs of your choice to personalise your marmalade.
2 Tbsp (30ml) butter 1 cup (250ml) balsamic vinegar ½ cup (125ml) brown sugar 1 tsp (5ml) chilli flakes (optional) Salt and milled pepper MAKES 3 CUPS
2 Tbsp (30ml) olive oil 10 onions, chopped or sliced 3 cloves garlic, chopped 3 red chillis, deseeded and chopped 2 bay leaves (fresh or dry) Handful fresh thyme (optional)
Heat oil in a large pot and sauté onion until lightly golden, stirring regularly – about 8-10 minutes. Stir through garlic, chilli, bay leaves and thyme, if using, and cook for another 4-5 minutes. Add butter,
balsamic vinegar, brown sugar and chilli flakes, if using, and cook on a high heat for 3-4 minutes, then over a low-medium heat while stirring occasionally until syrupy. Season well and remove bay leaves and thyme. Store marmalade in an airtight jar in the fridge. Once opened, it can last for up to two months. Serve on thick slices of toasted ciabatta with gooey gorgonzola or crumbly blue cheese and slivers of ham.
z
TRY THIS PnP GARLIC PASTE (125g)
PnP CRUSHED GARLIC & GINGER (125g)
PnP CRUSHED CHILLI, GARLIC & GINGER (125g)
Spruce up your meals with these fragrant and flavour-packed options.
COOK’S NOTE
Add some chopped fresh chilli or chilli powder to turn up the heat
ONIONS These are available as regular white and brown, red onions, baby onions, shallots and spring onions. Shallots impart a subtle sweetness to a dish – perfect for French onion soup, where cooking them low and slow allows the sweetness to develop. Baby onions are great for pickling, while spring onions add flavour to any dish – plus they are visually appealing. Red onions, with its purple, reddish skin and white flesh that's tinged red has a mild, yet slightly spicy flavour. Great for relishes, chutneys and dips or eaten raw, making a great addition to salads.
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TOP TIP
Peel ginger with the edge of a spoon, not a knife or peeler – you’ll waste less.
Slow-Roasted Garlic Roasting intensifies the flavour and adds a lovely caramelised garlic element to a dish. You can pop them in the oven when roasting other food, or on the coals when braaiing. Preheat oven to 180˚C. Slice the top off 1 to 3 garlic bulbs to expose the cloves while keeping the bulb intact. Drizzle with a glug of olive oil, season and wrap in foil. Roast on a baking tray for 30-35 minutes. Squeeze the sides of the bulb to easily remove the cloves. Use immediately (see below) or store in oil for later use. Bonus: this will infuse the oil with flavour too.
TOP TIP
Use a very sharp knife when cutting onions. A blunt one bruises the onion and releases more of those enzymes that make your eyes tear up.
3
TOP TIP
To easily deseed a chilli, cut off the tip, then holding the chilli with the cut-side facing down, roll it between your fingers until all seeds have been removed.
WAYS WITH SLOWROASTED GARLIC
Grate garlic cloves into white sauce or cheese sauce for added flavour. Rub softened cloves onto bruschetta before toasting. Finely chop and add to vinaigrette or salad dressing.
GARLIC Fresh garlic is not always readily available but shop-bought crushed garlic or garlic paste and the powdered kind work too. Note that prepared garlic is slightly more pungent than fresh, so if a recipe requires 1 clove of fresh garlic, use about ½ tsp (3ml) prepared garlic instead. When it comes to whole garlic, remember that the more finely you chop or crush it, the more “garlicky” your end product will be.
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R E A D Y T O E AT
EASIEST HOMEMADE BROTH This basic broth can be used as is, or as a stock to add depth to sauces, or even as a poaching liquid for fish or chicken. 2 Tbsp (30ml) sesame oil 2 onions, roughly chopped 2 carrots, peeled and roughly chopped 2 sticks celery, sliced 3 baby or 2 large leeks, washed and sliced 3 cloves garlic, sliced 2-3 bay leaves (fresh or dry) Handful fresh herbs
(coriander, parsley, thyme and rosemary work well) 1 Tbsp (15ml) tomato paste 2 Tbsp (30ml) miso paste or Marmite 4 cups (1L) water 2 tsp (10ml) fish sauce (optional) Juice (60ml) of 1 lemon Salt and milled pepper MAKES 1L Heat oil in a large pot and sauté onion, carrot, celery and leek until golden. Add garlic, bay leaves and fresh herbs and
sauté for 2-3 minutes. Stir through tomato paste and miso paste and cook for about 3 minutes. Add water, cover and simmer gently, on low-medium heat for about 45-60 minutes to allow the flavours to develop. Stir through fish sauce, if using, and lemon juice. Season. Strain through a sieve and discard vegetables. Ladle broth into bowls and add noodles, blanched veg and chicken or egg. Alternatively, freeze for later use.
COOK’S NOTE
Use Vegemite instead of Marmite or miso paste and omit the fish sauce for a vegetarian broth
BASIC BROTH: UNDER R10 PER SERVING
GOOD IDEA
Freeze broth in zip-seal bags or ice-cube trays to add depth of flavour to any quick weeknight stew, soup or sauce.
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Let’s get
BACK TO BASICS!
Flipping through recipe books is inspiring, but there you are, alone in your kitchen with a frying pan, a bunch of green herbs that all look the same and a potentially lethal chef’s knife. Well, we’ve got you covered! With our back-to-basics approach, you can conquer it all and have your family begging for seconds RECIPES AND STYLING: LIEZL VERMEULEN PHOTOS: TOBY MURPHY STYLIST’S ASSISTANTS: EMMA NKUNZANA
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BACK TO BASICS
EGGS When it comes to basics, one of the first things every chef is taught is how to cook an egg. It’s simple enough, right? Actually, perfecting eggs is quite a skill. Nothing beats a crispy fried egg, so let’s break it down. Eggs should be at
room temperature, so they cook evenly. Fresh is best – an older egg will have a runny white. Heat enough oil or butter to cover the entire base of the pan – quick cooking on high heat is best for a crispy exterior and deliciously runny yolk.
Break eggs into the pan and fry for about 2-3 minutes. To avoid a combo of burnt bits and raw white, spoon a little hot oil over the egg white to cook evenly. Eggs are not just for breakfast! Serve on fried rice, sautéed veg or a burger.
ROASTING VEG Ever roasted vegetables and found that only some were steamed, others undercooked or even burnt? Never again! Here’s how to get it right every time.
1
Use a big enough tray – packing vegetables too tightly together or on top of each other will cause them to steam, not brown. Rather distribute loosely in one layer, dividing between two trays if necessary.
2
Get those (clean) hands dirty – toss vegetables in oil and seasoning, don’t just drizzle or sprinkle on top. This ensures an even coating, meaning that heat will be more evenly distributed.
3
Use a high heat – we recommend 200°C. Scared it won’t cook through before burning? Cover your tray with foil to cook vegetables through after they’ve browned. It also goes a long way to put the tray on a high oven rack. Just keep a close eye on it, though.
AUTUMNAL ROASTED VEGETABLES Your stock-standard roast veg gets the chef’s treatment. 1 packet (500g) PnP roasting vegetable mix 1 packet (200g) baby carrots 1 bulb garlic, top sliced off 6 sprigs fresh thyme
3 Tbsp (45ml) canola oil or olive oil blend Salt and milled pepper Juice (30ml) of ½ a lemon SERVES 4 (AS A SIDE) Preheat oven to 200°C. Place vegetables, garlic and thyme on a baking tray making sure the veggies are not too densely packed. Toss with oil, seasoning and lemon juice, evenly coating vegetables. Roast for 30-40 minutes until goldenbrown. (Don’t be tempted to turn veggies over, just give the pan an occasional shake.) Serve hot out of the oven.
BACK TO BASICS READER TIP: “Buy veg in bulk, cut up and freeze for later use.” From @fab_foodie_fun
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Chef's knife
USEFUL UTENSILS Here are our top picks of the must-have basic kitchen utensils. Hint – you don’t have to invest in that Japanese artisan chef’s knife.
1
Chef’s knife: This is a 20-25cm all-purpose knife with a wide, sturdy blade and straight edge to use all over the kitchen. Great for cutting proteins and large chunks of vegetables in one smooth go, without having to move the knife back and forth. Paring knife: A small 7-10cm utility knife that easily sits in the palm of your hand, perfect for peeling or more precise, intricate cutting. Measuring cups: Use measuring jugs for liquids and measuring spoons or cups for dry ingredients. Tongs and serving spoons: Great to turn over ingredients when cooking at a high heat (and avoid oil splatter). Whisk: Not just for baking, this is great to get rid of any lumps in sauces and ensure proper mixing. Wooden spatula: As wood is heat-safe, it’s a flippin’ (ahem) good idea to use wooden (as opposed to metal) utensils with non-stick pots or pans so that you don’t scratch them.
2 3 4 5 6
Paring knife Tongs TRY THIS PNP KNIFE SET (5-PIECE)
Measuring cup
s
SServing Se er vin er ving ng sp sspoon poon poo oo n
PnP has a wide range of knives that is perfect for any beginner, including both a large Chef’s knife and small paring knife.
Whisk
Wooden Wood oode ood den en spatula spa sp pat atu tul ula la
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BACK TO BASICS
KITCHEN LINGO STIR-FRY: Cooking over a very high heat, stir-frying literally requires you to keep stirring or moving vegetables or meat in the pan to prevent them from burning. This cooking method usually takes a few minutes as it is uses a high heat. It's best to work in batches to avoid steaming. SEAR: Cooking protein in an almost smoking-hot pan or pot to develop a brown, caramelised crust on meat, fish or chicken. The aim is not
to cook all the way through, but just brown the outside. It’s crucial not to overcrowd your pan or pot when searing, as the ingredient may release liquid – if the pan is too crowded, the contents will steam instead of browning.
SAUTÉ: This is a low and slow type of frying. The pan should be preheated over medium heat before adding ingredients. Once added, occasionally stir and be patient – sautéing
onions, for example, should take between 10-12 minutes, gradually going from white to translucent to brown.
ingredients placed in it will take on the flavour of the aromatics.
BLANCH: Quickly cooking an ingredient in boiling water until just tender. You should always ‘refresh’ vegetables immediately by draining or removing with a slotted spoon, then plunging into ice-cold water, to stop the cooking process.
Heating liquid until it is just starts to form little bubbles is referred to as simmering. It's ideal when cooking to soften or if you want flavours to infuse. A rolling boil, which is required for cooking pasta for example, is when liquid bubbles rapidly.
INFUSE: When aromatic ingredients are submerged in a liquid such as syrup or marinade, any
SIMMER AND ROLLING BOIL:
Perfectly Fresh, whate ver it takes’
SCORE: This refers to slicing the surface of an ingredient to create a slit, but not all the way through, often repeatedly to create a criss-cross effect. A recipe, for example, might ask you to score pork rind or pastry. This helps with even and quicker cooking, and can help crisp up ingredients, or in the case of pastry, create a border.
THE GOLDEN RULE FOR READING RECIPES While our recipes strive to be as accurate and user-friendly as possible, it’s still important to taste the sauce, look at the colour of roasted veg and check that steak to measure its readiness. Cook or bake to the descriptor in the recipe, for example until golden brown, instead of just the time guide
WILT: The process of adding a leafy vegetable to gentle heat and simply allowing it to soften, not cook or go grey-brown. Recipes often call for spinach to be ‘wilted’ – this takes about 30 seconds in a hot pan. When adding to soups or stews, the residual heat of the dish will wilt leaves, so add just before serving after heat is turned off.
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BACK TO BASICS
PERFECT PAN-FRIED FISH It might be much easier to pop a frozen crumbed fish fillet in the oven and leave it to its own devices, but the crispy skin of a fresh fish fillet has a completely different taste, and yes, it's achievable!
HOW TO KEEP FISH FROM STICKING TO THE PAN Heat canola or sunflower oil in a pan until smoking hot,
it should be enough to cover the base of pan. Pat fish dry, season all over and fry fish skin-side down first. Fry for 2 minutes. Don’t poke fish with your spatula. Shake pan to test if fish fillet is ready – it'll move easily when well seared. Flip and fry on the other side for about 1 minute, following the same method.
PAN-FRIED
FISH AND MEDITERRANEAN HASH Swap olives for sliced baby marrows, if you prefer. 3 Tbsp (45ml) canola oil 6 large potatoes, parcooked Salt and milled pepper 2 Tbsp (30ml) butter Juice (30-60ml) of ½-1 lemon 1 packet (200g) vine tomatoes
1 packet (200g) black or calamata olives A few sprigs thyme 1kg unskinned hake, sliced into portions Salt and milled pepper Handful fresh parsley, chopped Lemon wedges, for serving SERVES 4 Heat half the oil in pan over high heat. Fry potatoes for about 8-10 minutes or until golden.
(Occasionally shaking the pan softens the edges of the potatoes and helps with browning.) Season well and add butter and lemon juice. Add tomatoes, olives and thyme and cook for a further 2-3 minutes. Using tips on the left, pan-fry fish in remaining oil. Serve fish on vegetables with a scattering of herbs and lemon wedges on the side.
PRO TIP Place a square of baking paper on the heated oil in pan, top with another drop of oil and fry fish on top of the baking paper. The paper won’t burn and offers a protective non-stick layer. Remember – smaller medallions (10cm pieces) are easier to fry than entire fillets
LESS THAN R35 PER SERVING
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BACK TO BASICS READER TIP: “Just because something is on special doesn’t mean it’s a bargain or a necessity.” From @tesstherongrobler_
GOING GREEN To the untrained eye, unlabelled herbs can look pretty similar. Let’s break it down…
SOFT HERBS These are more delicate and should be added just before serving in the case of cooked dishes as they tend to lose flavour when heated. MINT This punchy, freshtasting herb goes well with both sweet and savoury foods, particularly Middle Eastern and Mediterranean dishes – think tabbouleh, salads and cool, creamy dips. CORIANDER The love-it-or-hate-it herb has a pungent taste of pepper and lemon. It is popular in Asian, Latin American and Portuguese cuisine and complements spicy and aromatic foods well. Stalks can be use on their own to add flavour
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to stock, stews and soups. Use the leaves as flavourful garnishes in soups, salads, curries, tacos, or in a pesto or chutney. PARSLEY This is a great herb to start experimenting with as it's very versatile. Parsley has a slight bitter taste with hints of lemon, and adds freshness to any dish. Flat-leaf parsley is best for raw or lightly cooked dishes while curly kind is tougher and thus best for slow-cooked soups and stews. BASIL The common variety on shelf is sweet basil, which pairs well with garlic, lemon, tomatoes and Asian stir-fry and Mediterranean veg. This very fragile leaf bruises easily when chopped. Rather press between your palms (this bruises it just enough to release some flavour) to add to
a simmering dish at the end or to your cocktail. SAGE The not-so-common herb has a long velvety leaf, with a strong, earthy taste – so use sparingly. This herb works well with pork and chicken.
HARDY HERBS These work best in cooked dishes and can be added from the outset, for example, when sautéing the onions, carrots and celery for the base of a soup. Simply discard stalks before serving. ROSEMARY With notes of pine and camphor, this warming herb is quite strong – only one or two sprigs are usually called for. It is associated with French and Italian cooking – think pastas, creamy sauces and tomato stews. This herb also works well for a herbed sweet treat, pairing well with honey and almonds.
THYME Seen in many French and Italian recipes, these mild small leaves have a warm, earthy taste. As with rosemary, this herb can withstand long cooking and high temperature, so add in along with your onions. ORIGANUM This warm and slightly bitter tasting herb pairs well with thyme and rosemary. You can add it to lamb, beef, chicken, fish and vegetables like peppers and brinjals.
STORING Soft herbs are best kept in a glass jar. Trim the base and remove any brown or wilted leaves. Fill jar with a little water, about 2cm from the base, add herbs and screw the lid on. Keep in the fridge. Alternatively, cover with a plastic bag and secure with a rubber band at the base of the jar. Hard herbs are best kept between two layers of dampened kitchen towel in a bag.
AROMATIC LEAVES BAY LEAVES Bay leaves are aromatic leaves commonly used in various cuisines. They can be used fresh or dried, however, the dried kind tends to have a stronger flavour. As with many flavourings, the fragrance of bay leaves are more noticeable than the taste. When dried, the fragrance is herbal, slightly floral, and similar to origanum and thyme. They are not eaten but are rather simmered in a sauce or included in a braising liquid, and then removed before serving CURRY LEAVES A sprig of curry leaves is a great addition to any curry, imparting flavours of citrus, lemongrass and anise. It's pungent, so 4-6 leaves will do. Fresh is best, but dried leaves are available too. Add the leaves along with aromatics like onion, ginger or garlic when cooking. Discard before serving.
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STEW SECRETS The secret to any stew is patience – flavours need to develop and meat needs to become tender. Working 9-5? A slow cooker is a great investment – add your ingredients in the morning, come home and add quick cooking ingredients like canned beans and soft greens.
BEEF AND BEAN STEW A hearty dish that every family cook needs in their repertoire. 2 Tbsp (30ml) olive oil Salt and milled pepper
A little cornflour, for coating 1kg beef chuck, cut into cubes 2 onions, chopped 3 cloves garlic, chopped 1 packet (50g) tomato paste 2 fresh bay leaves (optional) 2 sprigs each rosemary and thyme ½ cup (125ml) red wine or stock cans (400g each) canned cherry tomatoes (chopped tomatoes work too) 2 Tbsp (30ml) Worcestershire sauce
2-3 cups (750ml) beef stock 500g carrots, thickly sliced 400g baby marrow, thickly sliced ¾ cup (180ml) barley 2 cans (400g each) butterbeans or cannellini beans ½ packet (150g) kale or Swiss chard, torn or shredded Cooked polenta, mashed potato or rice for serving SERVES 4-6 Heat olive oil in a heavy-bottomed pot. Season meat and coat
lightly in cornflour, dusting off excess – this helps meat brown better and will thicken sauce slightly. Brown meat in 3-4 batches (remember, you want it to brown not steam). Reduce heat, remove meat, add a splash of oil if needed and sauté onions in the same pot for 8-10 minutes or until golden-brown. Add garlic and fry for a minute. Return meat to pot and add tomato paste and herbs. Fry for a minute until sticky.
Add red wine or stock and cook for a minute or until reduced by half. Stir in tomatoes, Worcestershire sauce and beef stock. Season. Cover and simmer for about 40 minutes. Add vegetables and barley and cook for 30 minutes more, stirring regularly to avoid catching. Stir through beans and allow to heat up for a few minutes. Add kale or Swiss chard just before serving. Serve on polenta, mashed potato or rice.
READER TASTE TEST
Celeste van Haght, property manager I found this recipe generally easy and enjoyable to make. If I had to change anything I might leave out the beans, but it’s a lovely meal for a rainy winter’s night. I will definitely make it again.
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pnp.co.za
3/25/20 1:41 PM
BACK TO BASICS
POSITIVELY ADDICTIVE PORK CHOPS Cooking perfectly crisp, tender and moist pork chops can baffle the most experienced of cooks. Here are top tips to a crispy yet juicy tjops every time:
Bring meat to room temperature to ensure even cooking. Once you add the meat to the pan, apply pressure to the meat using a spatula.
This ensures the whole chop is touching the surface of the pan so that it browns evenly. Because chops are very lightly marbled, you want
to keep flipping them over every 1½ minutes. Once brown outside, reduce the heat to cook through without drying it out or burning.
Lastly, let your meat rest before serving. This allows that residual heat to work its magic and the fibres to relax, giving a more tender, succulent result.
CRISPY SAGE AND GARLIC PORK CHOPS Just perfect served with simple potato (or sweet potato) mash. 4 pork chops, on the bone 2 Tbsp (30ml) olive oil blend Salt and milled pepper 1-2 cloves garlic, crushed 3 Tbsp (45ml) butter 8 sage leaves MAKES 4
PAIR WITH JACQUES MOUTON CHARDONNAY, R100
Snip fat at the base of the pork chops. Brush with oil and season. Heat a heavybottomed pan over high heat – you should be able to hold your hand 5cm above it for four seconds. Add chops, apply pressure, and flip over after 1½ minutes. Repeat 2-3 times brown on both sides. Reduce heat and add garlic, butter and sage. Keep basting and rotating chops for 3 minutes or until done. Serve with a side of your choice.
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BACK TO BASICS
PASTA 101 TRY THIS
Lump-free
whit es
au ce
LIVEWELL RED LENTIL PENNE PASTA (250G)
Try PnP's new range of lentil pastas that have added plant-based protein.
LUMP-FREE WHITE SAUCE
PASTA SECRETS:
Melting butter and flour together to create a paste, is called a roux. This can be used to thicken all manner of dishes, or to make that most versatile of sauces: white sauce. The secret to making a lump-free version is constantly whisking while gradually adding milk.
When cooking pasta, it should be cooked to al dente – soft and cooked, but still with a bite. Boil for about 8 minutes if serving with a sauce. For a pasta bake, parcook pasta for 5-6 minutes, as it continues cooking in the oven. Add enough salt to your pasta water, this will add to the flavour. Don't add oil to pasta water, it prevents the sauce from sticking to the pasta. Simply ensure the water is at a rolling boil when you add the pasta, and stir every minute to prevent sticking. Never drain all the water from cooked pasta – reserve a little to add to your pasta in case the sauce it too thick and you need to thin it a little.
3 Tbsp (45ml) butter 1/ cup (50g) cake ³ flour 2¼ cups (560ml) milk Salt and milled pepper Pinch nutmeg MAKES ABOUT 2 CUPS Heat butter in a pot until melted. Add flour and cook for 30-60 seconds, stirring to combine. Gradually add milk in a steady stream, whisking constantly and briskly. Once all the milk is added, season, add nutmeg and bring to a boil. It should bubble for 2-3 minutes to cook through. Add extra flavourings, if you like, while hot.
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PAIR WITH DURBANVILLE HILLS MERLOT, R90
UNDER R30 PER SERVING
LAZY MEATY PASTA BAKE Using all the elements of a lasagne, without the effort of layering – perfect for a weeknight! 1 Tbsp (15ml) olive oil 1 onion 2 celery sticks, sliced (optional) 3-4 medium cloves garlic, finely chopped
2 sprigs rosemary (optional) 700g lean beef mince 4 carrots, grated Salt and milled pepper 1 large packet (100g) tomato paste 2 Tbsp (30ml) Worcestershire sauce or soy sauce 1 can (400g) chopped tomatoes 1 cup (250ml) beef stock
1 tsp (5ml) sugar Chopped parsley Topping: 1 batch (2 cups) white sauce (see above) 2 cups (250g) grated mature or regular cheddar 350g penne pasta, par cooked for 5 minutes SERVES 4-6
Heat oil in a pan and sauté onion and celery for 8-10 minutes over medium heat. Add garlic and rosemary, if using, and cook for 30-60 seconds. Stir in mince and brown well. Season. Add remaining ingredients and simmer for 20 minutes, stirring
occasionally. Add parsley and spoon into a 2L oven dish. Preheat oven to 180°C. Add cheese to hot white sauce and stir until melted. Toss with pasta and spoon over mince. Bake for about 20 minutes until golden. Serve with salad on the side.
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BACK TO BASICS
IN-A-HURRY WEEKNIGHT CURRY This simplified curry is for the working folks out there – all the flavour with minimal effort. 1 Tbsp (15ml) olive oil 2 onions 3 garlic cloves 800g beef mince 1 Tbsp (15ml) ground
cumin, coriander, turmeric and mild curry powder A few shakes cayenne pepper, if you like 3-4 Tbsp (45-60ml) chutney (or apricot jam) 1 packet (50g) tomato paste 2 fresh bay leaves (optional) 1 sprig curry leaves (optional)
2 cups (500ml) beef stock 4 large potatoes 1 packet (500g) cubed sweet potato and butternut For serving: Finely sliced red onion Chopped tomatoes Large handful of coriander SERVES 4-6
Heat oil in pan and sauté onions, for about 8-10 minutes until golden. Turn up heat slightly. Add garlic, fry for a minute and then add mince. Brown mince well, stirring regularly with a fork to break up any meat clumps. Add spices, fry for 30-60 seconds, then add
chutney or jam and tomato paste. Cook for a minute until sticky. Tip in tomatoes, leaves, stock and veg. Season generously. Simmer for 30-40 minutes, allowing vegetables to cook and flavours to infuse. Serve with sliced onion and coriander, and tomato on the side.
COOK'S NOTE If there are 5 basic spices every cook should have it is cumin, coriander, paprika, turmeric and curry powder. This everyday easy curry uses some of these basics. To learn more on spice mixes, turn to page 21. 40 | Fresh Living – May 2020
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pnp.co.za
3/25/20 1:41 PM
BACK TO BASICS
NEVER EAT A DRY CHICKEN BREAST AGAIN!
SUCCULENT CHICKEN ON STIR-FRIED VEG A lean meal with plenty of veg.
The aim of the game is to have a deliciously golden surface with a juicy, tender centre. Here’s how:
1
Bring meat to room temperature – take chicken breasts out of the fridge a half an hour
before you plan to cook them. The most important part is a very hot pan – heat until almost smoking hot. Season chicken and add to pan – take care, it might splatter. Don’t cover or it won’t brown.
2 3
4
Don’t be tempted to fiddle with them – sear for about 3 minutes a side. Reduce heat, add a splash of water or stock (less than 60ml) and cover with a lid. Reduce heat and steam for 3-4 minutes, then serve.
5
2 Tbsp (30ml) olive oil blend or canola oil Salt and milled pepper 4 (about 700g) skinless free-range chicken breasts 3 Tbsp (45ml) each soy sauce, honey and oyster sauce ¼ head red or green cabbage 1 packet (300g) PnP Tasty Stem broccoli 1 packet (6s) brown mushrooms, sliced 1 packet (125g) sugar snap peas Sliced spring onion, for serving SERVES 4 Heat half the oil in a pan until smoking hot. Season chicken and fry for 3-4 minutes per side. Reduce heat to medium, add a splash of water and cover for 3-4 minutes. Combine soy, oyster and honey and add to pan, coating chicken. Remove from heat and allow residual heat to cook chicken. Heat remaining oil in a pan and stir-fry vegetables in batches for 2 minutes. Serve vegetables topped with chicken and a scattering of spring onion.
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BACK TO BASICS
HUMBLE-YET-HEAVENLY DESSERTS PANTRY PUDDING My gran used to make this for us – she grew up on a farm where you had to make do with what you had in the cupboard! Batter: 1/ cup (80ml) butter ³ 1 cup (200g) castor sugar 4 egg yolks, separated 1½ cups (375ml) milk 2 cups (300g) cake flour 4 tsp (20ml) baking powder ½ cup (125ml) smooth apricot jam 1 cup (250ml) cold milk or evaporated milk 3 egg yolks ¾ cup (150g) castor sugar Drop of vanilla essence SERVES 6 Preheat oven to 180°C. Cream butter and sugar together with an electric whisk for about 4-5 minutes, scraping the sides of bowl as you go. Add yolks, one at a time, whisking until incorporated. Whisk milk. Sift cake flour and baking powder together and add a pinch of salt.
Fold through the egg mixture. Pour into a 1L dish sprayed with non-stick spray. Bake for 25-30 minutes or until a skewer inserted into the centre of the pudding
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comes out clean Pour cold milk or evaporated milk over pudding within a minute or two of removing it from the oven. Brush with apricot jam once all the milk is absorbed.
Whisk egg whites to medium peaks. Add castor sugar a teaspoon at a time and whisk until all sugar is dissolved to form a meringue, this should take about 10 minutes in total.
Increase heat to 210°C. Spread meringue over jam layer and bake for another 8-10 minutes until golden. Scoop and serve.
pnp.co.za
3/25/20 1:42 PM
NEW LOOK! Introducing the deliciously decadent Dark & Mint Dark Chocolate Slab & Bar NEW
0% ADDED SUGAR
NOW IN 100G MORE TO ENJOY!
Canderel_FL_print-ad_FP_180320.indd 1
2020/03/18 13:17
BACK TO BASICS
TRY THIS PnP LIVEWELL HONEY BAKED GRANOLA (350G)
PnP's all-new Livewell free from gluten granolas are perfect for breakfast or this delicious apple crumble dessert.
GOOD IDEA Got a nut allergy? Swap the nuts for pumpkin seeds or raisins instead
APPLE CRUMBLE Toss some raspberries into the apple mixture to balance the sweetness and a lovely pop of colour.
¼ cup (60ml) granola or toasted oats ½ packet (50g) raw almonds or hazelnuts, chopped ²/³ cup (180g) cold butter, cubed
1 tsp (5ml) vanilla essence 5 medium golden delicious apples, cubed Custard or ice cream, for serving
Topping: 1 cup (150g) cake flour ½ cup (100g) castor sugar ½ tsp (3ml) ground cinnamon
Filling: ½ cup (100g) brown or treacle sugar 1 tsp (5ml) ground cinnamon 1 Tbsp (15ml) lemon juice
SERVES 4-6
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Preheat oven to 180°C. For topping, mix dry ingredients together and rub butter into
mixture using your fingertips. (You can use a food processor to do this too if you have one). Toss remaining ingredients together in a 1L ovenproof bowl, evenly coating apples with mixture. Scatter with topping. Bake for 35-45 minutes or until golden. Serve with custard or ice cream.
pnp.co.za
3/25/20 1:42 PM
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SUCCULENT HONEY CHICKEN SKEWERS 1/2
cup (125ml) MAGGI sweet chilli sauce 1/4 cup (60ml) honey 2 Tbsp (30ml) finely grated red onion ¼ cup (60ml) MAGGI Lazenby Worcestershire sauce 2 Tbsp (30ml) Dijon mustard 6 boneless and skinless chicken breasts, cubed salad for Green salad, serving MAKES 8
Promo Nestle.indd 46
Combine chilli sauce, honey, onion, Worcestershire sauce and mustard in a large mixing bowl. Coat chicken breasts with mixture and marinate for at least 2 hours or overnight. Soak bamboo skewers in water for a few minutes (this prevents them from burning on the grill). Thread chicken cubes onto skewers. Cook chicken on a preheated grill or a hot griddle pan for 5 minutes per side or until cooked through. Serve with green salad.
3/25/20 1:44 PM
EASY BEEF, CARROT AND POTATO STEW Salt and milled pepper 1kg beef goulash 3 Tbsp (45ml) sunflower oil 1 large onion, roughly chopped 2 cloves garlic, finely chopped 3 cups (750ml) beef stock 1 cup (250ml) MAGGI
CARAMEL MILLIONAIRE’S SHORTBREAD 4/5 cup (120g) cake flour 60g cornflour 40g (50ml) castor sugar 100g cold butter, grated 4/5 cup (200ml) iced water
CARAMEL 1/2 cup (120g) butter 3/5 cup (120g) sugar 2 cans (360g each) Nestlé caramel treat dairy dessert 2 slabs (80g each) 70% cocoa dark chocolate, melted 3 Tbsp (45ml) Nestlé cocoa powder, for dusting
Promo Nestle.indd 47
Worcestershire sauce 2 Tbsp (30ml) MAGGI chilli and garlic sauce 2 fresh bay leaves 2 carrots, peeled and roughly chopped 1 packet (500g) baby potatoes, halved Cooked rice, for serving 2 Tbsp (15ml) finely chopped parsley, for serving
SERVES 4
Season meat well. Heat oil in a large pot and sauté onion and garlic for a few seconds. Add meat and cook until browned. Add remaining ingredients, cover and cook over low heat for 2 hours or until meat is tender (add a splash of stock if it gets too dry). Serve goulash with rice and garnish with fresh parsley.
MAKES 24 Preheat oven to 160˚C. Lightly grease a 20cm square baking tray and set aside. Sift flour, cornflour and sugar into a large mixing bowl. Rub butter into flour with your fingertips until it resembles fine breadcrumbs. Add water and cut through mixture with a knife to create a soft dough. Knead until well combined. Press into baking tray and prick the surface with a fork. Refrigerate for 10 minutes. Bake for 15-20 minutes or until golden.
For caramel,, heat butter, sugar and caramel treat in a pot until sugar dissolves. Bring to the boil, while stirring continuously, then reduce heat and simmer for 15 minutes or until thickened. Pour caramel mixture over base and cool. Pour melted chocolate over caramel and spread it out evenly. Cool completely, cut into squares and serve.
3/25/20 1:44 PM
RAMADAN SPECIAL
From my
FAMILY to yours
To celebrate Ramadan with our Muslim readers, Fresh Living decided to get the community involved and share some of the most delicious dishes (passed down from grandmother to mother to daughter – and son!) they’ll be making at home for their families PHOTOS: DONNA LEWIS AND ADEL FERREIRA STYLING: CHAD JANUARY STYLIST’S ASSISTANTS: KRISTEN SCHEEPERS AND AZAHR MANIE RECIPES: FATIMA CASSIEM, NAEELA CASSIM, ZAID EUNOS AND FALDIELAH HASSEN
SPICE IT UP Refer to our spice glossary on page 21 for details on all the delicious spice mixes used in these recipes pnp.co.za
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RAMADAN SPECIAL
Ramadan delights RAMADAN KAREEM In April and May South African Muslims will be fasting during the holy month of Ramadan. While nothing is consumed during the day, there are many traditional snacks and meals that are eaten before sunrise (sahoor, the morning meal) and after sunset (iftar, the evening meal), and on Eid al-Fitr, at the end of Ramadan. If you are fasting, be sure to break your fast gently. It is customary for some to break the fast with water and a date or you could rejuvenate your body with water flavoured with fresh lemon, lime and cucumber, or sliced fresh ginger and citrus. You can also try plain yoghurt with fresh fruit and rose syrup. Light soups and broths are also a great way of giving the body what it needs before tucking into richer treats.
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This selection of Cape Malay snacks pairs perfectly with the most delicious dipping sauce.
FATIMA’S DHALTJIES Combine 2 cups (500ml) chickpea flour, 1 cup (250ml) self-raising flour, 1 Tbsp (15ml) each baking powder, ground cumin and chilli powder and 1 tsp (5ml) salt in a bowl. Add 1½ cups (375ml) water to make a thick paste. Stir through 1 bunch (200g) shredded spinach, 1 chopped onion and a handful chopped fresh coriander. Season. Drop spoonfuls of batter into hot oil and deep-fry for 3-5 minutes until golden. Drain on kitchen paper and serve hot. MAKES ABOUT 23
NAEELA’S SWEETCORN FRITTERS Combine 1 can (410g) creamed sweetcorn, 2 whisked eggs, ½ tsp (3ml) salt, 1 Tbsp (15ml) chilli flakes, 2 sliced spring onions, 3 Tbsp (45ml) chopped fresh coriander and 2 cups (500ml) self-raising flour. Season and mix to combine. Drop spoonfuls of batter into hot oil and deep-fry for 5-7 minutes or until golden. Drain on kitchen paper. MAKES 20-23
FALDIELAH’S MINCE SAMOOSAS Pat 3 chopped onions dry with kitchen paper to remove excess moisture. In a hot pan dry-fry 1 packet (500g) beef mince, ½ tsp (3ml) turmeric, 1 tsp (5ml) each ground cumin, ground coriander, leaf masala, crushed chillies, mother-in-law masala, fresh garlic and salt for 10-15 minutes or until cooked. Stir through 2 deseeded and chopped green chillies and 1 punnet (20g) chopped fresh coriander. Cool. Fold mince filling into 20 sheets of
samoosa pastry (refer to page 21 for step-by-step instructions). Deep-fry until golden, drain and serve warm. MAKES 20
COOK’S NOTE Deep-fry offcuts of samoosa pastry in hot oil, drain on kitchen paper and dust with your favourite spice for your own homemade “paaper” bites.
NAEELA’S AMAZING SAMOOSA DIP Combine 1 bottle (750ml) tomato sauce, 1 can (450g) apricot jam, 1 cup (250ml) white spirit vinegar and 3 Tbsp (45ml) chilli flakes in a bowl. Heat 3 Tbsp (45ml) canola oil in a pan and fry 1½ Tbsp (22ml) mustard seeds, 12 fresh or dried curry leaves and 2 tsp (10ml) sesame seeds for 2-3 minutes. Add spices and oil to sauce mixture and season. MAKES 1½ L
COOK’S NOTE Halve the ingredients if you find this makes too much dip but we’re confident you’ll want to put it on almost everything!
pnp.co.za
3/25/20 1:48 PM
Naeela’s lamb akhni. Recipe on page 53
TRY THIS PNP MIXED MEDLEY TOMATOES (350g)
Zaid’s chicken biryani. Recipe on page 52
Ahkni vs biryani What’s the difference? Biryani has a drier consistency, can be recognised by its two-toned rice and the addition of lentils. Akhni is more monotone and has a sticky, clump-like consistency. Both can be accompanied by a tomato sambal, fresh coriander and dhai (sauce). You’ll simply have to make both to decide!
TOMATO SAMBAL
PnP mixed medley tomatoes will add extra colour to your dish.
FATIMA’S DHAI
Combine 1 chopped red onion, 3 chopped salad tomatoes, 1/ cup (80ml) white ³ spirit vinegar, 3 Tbsp (45ml) sugar and a handful fresh coriander. Season.
Combine 2 cups (500ml) buttermilk, ½ tsp (3ml) each ground cumin and garlic powder and 2 tsp (10ml) chopped fresh coriander. Season generously with salt and milled pepper.
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ZAID EUNOS
T
here was a lot of excitement around Ramadan when I was a child. Your whole family is around the table every day for a whole month, in the morning when you wake up and at the end of the day when you break your fast. It really brings your family closer. My father wasn’t around and we struggled to put food on the table, but my older brother and I were always working to make sure my younger brothers were fed, to look after them so my mom wouldn’t worry. That’s when I started cooking, at the age of about 17. These dishes here were taught to my mom by my father’s mother. One thing my granny taught my mommy was: taste and colour always bring it together. I would always try to figure it out on my own, and if it wasn’t working I’d ask mom to help. Nothing has been written down, until now. These recipes live in our family, not in books. For me, Ramadan is very spiritual. It cleanses me and I also find it easier to stay away from things that are not good for me, such as coffee and cigarettes. The idea is to give up
something to make yourself better. The first few days are a bit difficult as your body adjusts, but after that it goes away; you don’t feel it, your stomach shrinks. In high school I could even play rugby during the fast. We don’t really need all the food we consume and so many people waste food unnecessarily.
ZAID’S CHICKEN BIRYANI
a large bowl for about 30-60 minutes. Parcook lentils and rice separately according to package instructions. (About 10-12 minutes for lentils and 8-10 minutes for rice). Drain and set aside. Preheat oven to 180˚C. Heat 1 Tbsp (15ml) oil in a pan, fry onion
for 4-6 minutes and set aside. Cover the base of a large oven dish (with a tight-fitting lid) with water and remaining oil. Add ½ the rice and lentils and mix to combine. Cover completely with chicken and potato mixture and top
with half the fried onions. Repeat and sprinkle with saffron, if using. Cover and bake for 1-1½ hours or until cooked through. Serve with fresh coriander, tomato sambal and dhai (recipes on page 51).
COOK’S NOTE Biryani can also be cooked on the stovetop
An absolute Cape Malay favourite! 1kg chicken pieces (drumsticks and thighs work well) 6 (about 950g) medium potatoes, peeled and quartered 2 cups (500ml) buttermilk 2 large salad tomatoes, grated 1 tsp (5ml) ground turmeric 1 Tbsp (15ml) each of salt, chilli powder, biryani masala, garam masala and medium curry powder 1 cup (200g) brown lentils 3 cups (560g) basmati rice ¼ cup (60ml) canola oil 2 large onions, chopped Generous pinch saffron (optional) 1 /3 cup (80ml) water SERVES 4-6
“Nothing has been written down, until now. These recipes live in our family, not in books”
Marinate chicken, potatoes, buttermilk, tomato and spices in
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NAEELA’S LAMB AKHNI
SERVES 6-8
“I normally serve my akhni with a side of braised brinjals and black-eyed beans,” says Naeela Cassim (profiled on page 54). We’ve used lamb in this recipe but chicken works well too.
Heat oil in a large pot and sauté onion and whole spices for 5-6 minutes until golden. Add lamb and brown for 6-8 minutes. Stir through garlic and ginger paste, chilli and remaining spices and cook for 5 minutes. Add water to submerge meat completely and then, once oil rises to the top, simmer for 15 minutes. Stir through tomato, potatoes, yoghurt and coriander. Season. Cover with washed rice and add saffron. Add enough water to cover rice, cover and cook over low heat for about 1 hour and 20 minutes or until meat is tender (resist the urge to stir). Serve akhni with sambal, dhai and fresh coriander.
3 Tbsp (45ml) canola oil 2 onions, chopped 5 peppercorns 4 cardamom pods, crushed 4 cinnamon sticks 5 cloves 1 Tbsp (15ml) cumin seeds 1kg lamb pieces (knuckles or goulash) 2 Tbsp (30ml) PnP garlic and ginger paste 2 green chillies, deseeded and chopped 1 Tbsp (15ml) each chilli powder, ground coriander, ground cumin and turmeric 2 tsp (10ml) each chilli flakes and mother-in-law masala 2 large salad tomatoes, grated 6 medium potatoes, peeled, quartered and pan-fried ¾ cup (180ml) plain double-cream yoghurt Handful fresh coriander, chopped Salt and milled pepper 3½ cups (875ml) basmati rice, rinsed ½ tsp (3ml) saffron, steeped in water
pnp.co.za
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Fatiema Cassiem
“Ramadan is a time of spiritual connection”
FATIMA CASSIEM
I
was about eight when I experienced my first fast. It was very exciting because we were going to participate in this important practice. As kids, my siblings and I would save sweets for breaking the fast under our pillows and then run to eat them after sunset. Now, as adults, we are so proud of our children when they complete the fast. They are given gifts, it’s a celebration.
Ramadan is a time of spiritual connection. My body gets to rest. It’s very cleansing and makes me feel lighter, mentally and physically. Also, you become much more compassionate towards those who do not have food to eat. When you are fasting
you might smell food but you can’t eat it and then you realise: this is how many people live. They smell delicious food but they can’t afford it. Every day after breaking the fast, all the leftovers are packed up and given away to those who might be hungry. The
recipes I’ve shared were taught to me by my mommy, and to her by her mommy… Nothing was written down, just passed down in the kitchen by watching, listening and tasting. It’s very normal for us – we don’t learn from recipe books but from our family.
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NAEELA CASSIM
T
oday there are so many types of akhni, it is funny when the topic starts among the ladies. Each one has something to say about why her version is the best and from which village in India it originates. Akhni was passed on from generation to generation in our family. It was the best Sunday food. We definitely have little secrets to make our pot special and make it different. Mum would teach this to us as we grew older and were learning to cook. Through storytelling, she would let us know how she learned from her mother-in-law when to put in the borrie (turmeric) at just the right time; that freshly ground spice makes it extra special; not to stir your akhni unnecessarily, and so on. While cooking a pot of delicious akhni, I often hear the voices of grannies and aunts who have passed on. So every time I feed it to guests at special occasions and receive compliments, I silently smile as I know that I didn’t cook it alone but have inherited the talent of generations before me.
“I While cooking a pot of delicious akhni, I often hear the voices of grannies and aunts who have passed on” 54 | Fresh Living – May 2020
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3/25/20 1:49 PM
RAMADAN SPECIAL
Boeber aand The 15th night of Ramadan (halfway through the fast) is known as “Boeber aand” (Boeber night), when Muslims enjoy this indulgent sweet dessert. Faldielah’s version is simple and delicious!
FALDIELAH’S BOEBER Heat ½ cup (125g) butter in a large pot and add 4/5 cup (200ml) vermicelli, stirring for about 2-3 minutes or until lightly golden. Add 6 crushed cardamom pods and 3 cinnamon sticks and stir for 2 minutes. Add 8 cups (2L) full-cream milk and bring mixture to a boil. Reduce heat to a gentle simmer and add ¼ cup (60ml) soaked sago and cook for 10-12 minutes. Stir through 3 /5 cup (150ml) each condensed milk, Ideal Milk and white sugar until combined. Remove from heat and stir through a handful of flaked almonds. MAKES 3L
FATIMA’S FALOODA
A popular ice-cream based drink-dessert combo popular in Indian, Middle Eastern and Cape Malay cuisine. A must-have during Ramadan. Blitz together 4 cups (1L) full cream milk, 2 cups (500ml) softened PnP vanilla ice cream and 2 packets (60g each) falooda mix until smooth. Pour into serving glasses and sprinkle falooda seeds on top. Add an extra scoop of ice cream and drizzle rose syrup on top, if you like. SERVES 4-6
COOK’S NOTE If you can’t find falooda mix, use rose syrup and chia seeds (although it won’t taste quite the same)
UNDER R10 PER SERVING
COOK’S NOTE For a tasty boeber twist add fresh citrus, mint, ground cinnamon and extra flaked almonds, or drizzle rose syrup on top and garnish with edible flowers pnp.co.za
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Eid mubarak After 30 days of dedication and fasting, the sighting of the full moon is a joyous occasion. What better way to celebrate than by gathering your family for a scrumptious feast, Cape Malay style. Fill the air with friendly chatter, laughter and the aroma of curry leaves, coriander and cumin.
UNDER R2.50 EACH
Zaid’s tikka chicken half moo ns. Recipe opposite COOK’S NOTE Make a big batch of half moons and freeze. Simply thaw and deep-fry when needed
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RAMADAN SPECIAL
Fal
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ZAID’S TIKKA CHICKEN HALF MOONS
di ela
’s Ca
. Re y rr pe Malay lamb cu
COOK’S NOTE Pickle sliced red onions or shaved cucumber ribbons in warm white or red wine vinegar and set aside to cool. Serve alongside curry
Heat 2 Tbsp (30ml) oil in a pan and fry 2 (200g) finely chopped chicken breasts, 2 Tbsp (30ml) each tikka chicken spice mix and chopped fresh coriander and 1 tsp (5ml) chilli powder for 8-10 minutes until cooked. Stir through ¼ cup (60ml) hot chutney. Season and set aside. Combine 2 cups (500ml) cake flour, a pinch of salt and 2 Tbsp (30ml) canola oil in a bowl. Add enough warm water to create a dough ball. Knead for 5-7 minutes and roll out to about 2mm thick. Cut 20 7cm discs using a cookie cutter. Place a spoonful of chicken filling in the centre of each disc. Brush the edges with whisked egg and fold over to enclose filling. Pinch seams closed with a fork and dip half moons into 1 whisked egg and 1 cup (250ml) breadcrumbs. Deep-fry in hot oil for 2-4 minutes or until golden. MAKES 20
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RAMADAN SPECIAL
FALDIELAH HASSEN
I
grew up in the Bo-Kaap and my granny used to make a big pot of soup for everybody… We used to send soup to the neighbours because you don’t always know if the neighbours have food to eat. We’d send samoosas and pancakes, and they’d send to us. Nowadays, the kids don’t send food to other people in their communities as much – it’s fading away – but in our neighbourhood we still do it; the kids take treats round to the neighbours. Ramadan can be difficult in summer because it’s hot so you get thirsty, and also the days are longer. As children you do cheat, especially if it’s hot! If you get thirsty, you say, “Oh, I’m going to wash my face” – and then maybe take a few sips of water – but as you grow up you realise it’s one of the five pillars of Islam and you won’t cheat because it’s wrong. Our children started fasting at the age of five, for a half day, or only weekends sometimes. We break our fast with a date and water. Then we have samoosas, dhaltjies, and so on. It’s very
spiritual. I also fast on a Monday and a Thursday throughout the year. The recipes are handed down through the women in the family. When I got married I couldn’t make soup! My mom would come and make soup at my home every day. Then, when she died, I thought, who is going to make me soup? So I finally had to learn. The lamb curry recipe is from my granny and my mother. I hope my grandchildren will learn these recipes. My one grandson is very keen on cooking, so hopefully he will pass it on.
FALDIELAH’S CAPE MALAY LAMB CURRY Serve this curry with plenty of rice, charred naan or rotis to mop up all that delicious sauce. 1kg lamb knuckles 2 tsp (10ml) crushed garlic 1 Tbsp (15ml) crushed ginger 2 tsp (10ml) ground turmeric 1 tsp (5ml) each ground cumin, ground coriander, chilli powder, mother-in-law masala or atchar masala 1 tsp (5ml) salt
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2 Tbsp (30ml) canola oil 2 large onions, chopped 1 tsp (5ml) cumin seeds 2 cinnamon sticks 3 cardamom pods, crushed 2 large salad tomatoes, chopped 1 green pepper, deseeded and chopped 2 cups (500ml) water or beef stock 4 (about 180g each) medium potatoes, peeled and quartered 2 tsp (10ml) cornflour Handful fresh coriander, chopped
“The lamb curry is from my granny and my mother. I hope my grandchildren will learn these recipes”
SERVES 6 Combine lamb, garlic, ginger, ground spices and salt in a large bowl and marinate for 30 minutes. Heat oil in a large pot and fry onion, cumin seeds, cinnamon and cardamom for 6-8 minutes. Add tomato, green pepper, lamb mixture and water or stock and simmer gently for 30-40 minutes. Add potatoes and simmer for a further 20-25 minutes, stirring at regular intervals. Combine cornflour and ¼ cup (60ml) of the curry sauce in a small bowl until smooth. Whisk back into pot and cook for 5-10 minutes until curry has thickened. Season and stir coriander through.
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TJDR (CT) 51919/E
MOTHERS DAY. DESERVE SO MUCH MORE THAN JUST ONE
TASTE THE CARE 51919 SASKO Fresh Living May 258x198 E.indd 1
Caring isn’t easy, but moms never stop. Day in, day out. In good weather, and when they’re under the weather. Without ever wanting anything in return. Thank you Mom, ngiyabonga Ma, dankie Mama. We won’t ever stop caring because we know mothers never will.
2020/03/17 09:17
GOOD HEALTH ISN’T ROCKET SCIENCE Forget about exotic superfoods and obscure-sounding supplements… The basics of good health are easy to understand and access, says Samantha Page
When it comes to maintaining a healthy lifestyle, most people feel like they’re constantly being pulled in different directions. There’s just so much conflicting information out there, often delivered with an urgency that makes you feel guilt-ridden and on track to an early grave if you don’t immediately follow the trend. Good health and well-being can fall victim to overthinking, but improving the quality and length of your life is really equal parts common sense, balance, moderation and putting yourself at the top of your agenda. These five categories deliver the simplest route to achieving health and wellness:
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DIET “Using the template of a ‘Healthy Eating Plate’, like the one suggested by the Harvard School of Public Health, is a great guide to creating healthy, balanced meals, regardless of whether you’re serving the food at table, ordering in a restaurant or packing it in a lunch box,’ says PnP dietitian Juliet Fearnhead.
your plate. Limit fatty red meat, remove chicken skin and avoid processed meats like bacon and sausage.
Wholegrains should comprise ¼ of your plate. Good options are quinoa, brown rice, oats, barley, seed bread and wholewheat pasta, since they have a milder effect on blood sugar than the more refined, processed grains.
Fats and oils should be consumed in moderation. Include more of the healthy fats such as canola, olive, sunflower and peanut oils, and use less animal fats such as butter, cream and meat fat.
Protein – the healthy kind like fish, poultry, beans and nuts – is versatile and should comprise ¼ of
Vegetables and fruit should make up the other ½ of your plate (with more veggies than fruit). Aim for colour and variety and remember that sweet potatoes, potatoes and mielies also count.
Water, tea, coffee and milk are great for hydration, but limit sugar in them. Avoid sugary, carbonated drinks and limit juice to 125ml per day max.
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WELLBEING
SLEEP According to neuroscientist Matthew Walker, author of Why We Sleep, a lack of sleep increases the risk of cancer, heart attack and Alzheimer’s. “It’s an epidemic,” declares Walker. “Two-thirds of adults throughout all developed nations fail to obtain the recommended eight hours of nightly sleep.” (The World Health Organisation and National Sleep Foundation in America both stipulate an average of eight hours of sleep per night for adults.) Experts agree on the following:
Q A
How much exercise do I really need? The World Health Organisation recommends 150 minutes of moderateintensity exercise per week as optimal for good health. You work up a light sweat and your breathing quickens but you’re not out of breath. If you only do one exercise, cardio is probably best because it increases your heart rate and respiratory rate. Cardio is linked to aerobic fitness, which is best for optimal health.
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Many things interfere with a good night’s rest: work, relationship and money worries; how much natural light you get during the day; disruptors like children, pets and technology; what you eat and drink. Here are three tips for good-quality shut-eye: #1 Dim the lights While Walker believes technology will help solve many of the problems associated with sleep, devices in the bedroom do disrupt our circadian rhythms (the body’s natural sleep-wake
cycle) due to the blue light they contain. When you’re getting ready for bed, dim the lights, switch off/ remove your devices and hit the hay.
#3 Be aware of disruptors
Nicotine, caffeine and alcohol can wreak havoc on quality sleep. Going to bed when your tummy is growling or when it’s overly stuffed can also be disruptive. While you might feel sleepy, especially after one drink too many, your sleep will be fitful and you might wake up later and struggle to get back to sleep. So banish these practices before bed.
#2 Routine is everything
Go to bed and wake up at the same time every day, no matter what. Walker cites a study in which after just one night of only four or five hours’ sleep, the body’s natural ‘killer’ cells (responsible for attacking the cancer cells that appear in the body every day) drop by 70%. Set an alarm
EXERCISE Q A
What exercise is affordable and achievable? Using your own body weight to act against gravity will give you the necessary resistance to strengthen your muscles. Resistance bands are affordable and portable, so you can pack them in your bag wherever you are. The variety of exercises possible with resistance bands is endless, and they help all ability levels to improve strength, stability, mobility and muscle tone.
not only to wake up but to remind yourself that it’s bedtime in half an hour.
Q
What are the key exercise types everyone should do?
Nzali Bangisi, a biokineticist at the Sports Science Institute of South Africa, identified the following: Aerobic/cardio: brisk walking, running, cycling, swimming, skipping, tennis, rowing, Zumba. Flexibility: yoga,
stretching exercises, Pilates, dancing. Strength: squats, push-ups, lunges and similar exercises that use your own body weight; hill walking. Balance: tai chi, balancing exercises, hiking, skating, heel-to-toe walking, stand-up paddle boarding.
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WELLBEING
A BREATH OF FRESH AIR
Your assignment: Go outside. Get some fresh air and a new perspective. Boost your vitamin D levels by safely exposing your skin to the sun (before 10am or after 4pm).
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STRESS MANAGEMENT Newsflash: not all stress is bad for you. Most people forget that there’s good stress and bad stress. Good stress can keep you safe when you’re in danger, and gives you focus and drive when you have impending deadlines or healthy challenges. The flip side is the kind of stress that causes physical, mental and emotional pressure and which can lead to chronic disease, digestive
distress and weight fluctuations. Examine the table below to understand the difference. What’s the one thing you can do every day to de-stress? Practice gratitude. Researchers believe there are few things more powerful, since a grateful heart has the power to expand your happiness, improve health and well-being, and help you
cope with stress. Set aside just five minutes every day to list five things for which you are grateful (it could be your health, your friends, sunshine, birdsong, a salary, a roof over your head, the ability to read… anything). Run the list on your phone or in a little notebook beside your bed. When you are most stressed, you are most in need of what gratitude gives you – perspective.
GOOD STRESS
BAD STRESS
Falling in love (it activates the same brain structures as anxiety)
Worrying about important relationships (your parents, partner, child) or finances
A work presentation that could put you in line for a promotion
Constant, relentless stress (chronic stress) at work and a feeling that you just can’t cope
Graded exposure to meaningful change (even if it makes you a little uncomfortable)
Life-changing events (retrenchment, divorce, losing a loved one, poor health)
Being a beginner at something helps create a sense of meaning and purpose
Depression and anxiety or any prolonged dissatisfaction with life
ILLUSTRATIONS: SHUTTERSTOCK SOURCES FOR TABLE: WEBMD.COM, VERYWELLMIND.COM, PSYCHOLOGYTODAY.COM
According to research presented in the journal BioScience, contact with natural environments (such as parks, woodlands and beaches) is associated with better health and well-being. The study adds that living in greener urban areas results in lower probabilities of cardiovascular disease, obesity, diabetes and mental distress among adults, and a lower risk of obesity and myopia in kids.
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WELL NESS
BE WELL A monthly roundup of wellness news and info, with healthy tips to try…
Change Small changes can add up to big rewards when it comes to health. Which is why Pick n Pay has a brilliant new online resource for all things deliciously healthy, including recipes, advice, info and inspiration to help you flourish. Visit pnp.co.za/livewell to find out more.
Global Move for Health Day 10 MAY
How much exercise should you be getting? According to the World Health Organisation, we should aim for at least 150 minutes of moderate-intensity physical activity (such as brisk walking) throughout the week, or at least 75 minutes of vigorous-intensity activity (such as swimming or jogging) throughout the week, or an equivalent combination. Simple!
This year, concern about coming down with a common cold or flu virus has been overtaken by the fear of infection with the novel coronavirus disease, also known as Covid-19. While you may be more concerned about the coronavirus than ordinary old cold or flu, many of the protection strategies are the same. Apart from avoiding people who display obvious symptoms, handwashing, the most basic of acts, is still the most effective way to avoid being infected by these viruses. Wash your hands regularly throughout the day, for example after using the
bathroom, before eating and also after shaking hands or touching surfaces or objects that are regularly touched by other people. Wash your hands with soap for at least 20 seconds, and dry thoroughly with a clean towel or tissue. Cover your nose and mouth with a tissue (or the crook of your elbow) whenever you sneeze, then dispose of the tissue in the bin. Don’t cough into your hands (if you do, wash them!). Avoid touching your mouth or eyes. Carry a hand sanitiser with you that contains 60% alcohol for those times when you don’t have access to soap and water.
HOT ON SHELF
To contact PnP’s registered dietitian, Juliet Fearnhead, email healthhotline@pnp.co.za, or find a dietitian on adsa.org.za
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Look out for Pro-Active Liquid Collagen, R975 for 600ml, new and exclusive to PnP Pharmacies (also available in a halaal and kosher certified formulation). Collagen is a naturally occurring protein that provides structure within the body, the production of which decreases over time. Years of clinical studies show that this formulation of 10 000mg of high quality hydrolysed collagen can reduce joint pain and inflammation, promote joint and bone strength and strengthen the immune system. Speak to your Pick n Pay pharmacist for more information.
PHOTOS: GETTY IMAGES, WALDO SWIEGERS AND SUPPLIED COMPILED BY ROBYN MACLARTY PRICES CORRECT AT THE TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE
NOTHING TO SNEEZE AT
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HELP STOP THE SPREAD OF GERMS. USE PROTEX.
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SOUNDBITE
HELPING your home HELPER Are you up to speed on your domestic workers’ rights? Zipo-Zenkosi Ncokazi has advice to help you look after them properly
Many South Africans who are fortunate enough to employ a domestic worker do not think of themselves as an “employer” in the classic sense, yet that is exactly what they are. Unfortunately, the informal nature of this type of employment (it happens in the home, after all) can lead to a lack of awareness of domestic workers’ rights, their vulnerability in society, basic conditions of employment, and your legal obligations as an employer. Many domestic workers have no financial safety net for emergencies or retirement.
To this end, here is an overview of how we can better support those who support us in our daily lives, as well as some of the legal obligations of employers.
Drawing up a contract Formulating a comprehensive employment contract with your domestic worker will ensure that both of you are protected in the event of a dispute. The contract should clearly state the terms of employment, such as duties, wages, leave and any other arrangements you may have regarding, for example, accommodation. You can download a free domestic worker contract template at lawforall.co.za. Find it under “Free Info”.
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Leave Domestic workers are entitled to four types of leave: annual, sick, maternity and family responsibility. Annual leave may not be less than three weeks per year for full-time workers (anything from 30 to 45 hours per week) or by agreement, one day for every 17 days worked or one hour for every 17 hours worked. During every sick leave cycle of 36 months, an employee is entitled to an amount of paid sick leave equal to the number of days the employee would normally work during a period of six weeks. In the case of maternity leave, the employee is entitled to four months leave (unpaid – although best practice is for the employer to pay for
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SOUNDBITE
EDITED BY: ROBYN MACLARTY ILLUSTRATION: TOBY NEWSOME
UIF Any employee who works for more than 24 hours per month must be registered with the Unemployment Insurance Fund (UIF), and it’s the employer’s responsibility to ensure the worker is registered. The UIF now has an online portal called Ufiling (ufiling.gov.za). The employee must contribute 1% of their monthly salary to UIF and you as an employer are required to pay 1% from your own pocket to UIF.
three months of maternity leave).
Creating a financial cushion Encourage savings for an emergency or long-term goals, and perhaps even a retirement annuity. Offer to open a savings or investment account and allocate a portion of your domestic worker’s salary towards this every month (note, though, that you may not make any deductions from your domestic worker’s salary without her permission). In addition, contributing to life or disability insurance means that her family will be taken care of in the event of a tragedy. There are several life and disability cover options available for
domestic workers (what follows is a rough estimation that will vary from case to case). For example, sweepsouth.com offers death, disability and critical illness cover from only R45.50 per month for up to R100 000. Other providers of life, disability and/or hospital cover include simply.co.za, madesure.co.za and 1life.co.za. MobiLife (mobi. co.za) offers Foodsurance, a life insurance payout in the form of food vouchers. CompCare (compcare.co.za), Momentum (momentum.co.za), and others also offer medical aid plans for low-income earners.
Notice period An employer wishing to terminate a
contract with a domestic worker must give a week’s written notice if the domestic worker has been employed for six months or less, and four weeks’ notice if he or she
has worked for more than six months. Labourguide.co.za has a detailed PDF on domestic worker employment guidelines and laws in its Conditions of Employment section.
3 MORE WAYS TO EMPOWER YOUR DOMESTIC EMPLOYEES ➊ Invest in their education. Upskill your domestic employee(s) by enrolling them in driving lessons or a course in CPR or first aid, computer skills, cooking. or a vocation they are interested in. ➋ If they have children in school, offer to purchase basic school supplies and clothing for them ➌ Pay your domestic worker more than the minimum wage (R15.57 per hour). To work out what a living wage looks like, visit living-wage.co.za to understand what your domesic worker’s monthly expenses may be, then have a conversation to discuss her specific needs. This article is not a substitute for qualified legal advice – if you require further assistance, contact the Department of Labour or a labour lawyer.
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FA S H I O N 1. Textured sweater, R199.99 each 2. Ribbed polo-neck, R179.99 each (buy 2 for R300) 3. Novelty sweater, from R179.99; printed leggings, from R49.99; quilted pumps,R99.99 4. Speckled pullover, R259.99; checked shirt, R199.99; chinos, R199.99; sneakers, R229.99
1
warmers WINTER
Get the whole family ready for the chilly season with PnP Clothing’s wide range of comfy knits and other winter essentials
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5. All-weather jacket, R399.99; textured sweater, R199.99; anklegrazer jeans, R179.99; basic Chelsea boots, R229.99 6. Unicorn cardigan with bobbles, from R159.99; printed leggings with foil detail, from R49.99; glitter pumps, R59.99 7. Fun tee, from R79.99; furry shawl, R179.99 8.Textured polo-neck, R229.99
PHOTOS: CRAIG CORKER PRICES CORRECT AT THE TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE.
6
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FOR THE RECORD Darrel Bristow-Bovey fondly recalls his mom’s unusual self-esteem-boosting tactics
“The problem with you,” I told my partner, “is that you don’t have enough faith in my abilities.” “No,” said my partner patiently. “I am perfectly prepared to believe that you’re a glutton. I just don’t think you held the world record.” “Well, I did,” I said. “If you don’t believe me, you can ask my mom.” I tried to maintain my air of world-beating confidence but I must say, the more I thought about it, the more I wondered if it was true. It couldn’t have been a dream, could it?
Did I really, when I was 10 years old, break the Guinness World Record for eating a pie? It may seem unlikely, but I have a very clear memory of it: one day my mother brought back a quantity of chicken-and-mushroom pies from the tuck shop
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at the school where she taught, and lined them up in the kitchen, and stood there timing me with a stopwatch. There were a number of pie records an aspiring champion could tackle. There was the stamina record, where you eat as many
pies as you can in an hour, but I was too canny to try that. My 10-year-old belly was not as athletically developed as it is now: I would have been defeated by sheer volume. But speed and enthusiasm – there I had a shot. The current world record for eating a standard-sized pie is 23.5 seconds, set by a professional piechomper named Martin Appleton-Clare in Wigan in 2012, so allowing for improvements in technology and training methods in the intervening decades, I am going to assume the record back then was a more manageable time of somewhere around a minute. The first time I tried, I fell short of the mark, but my mother encouraged me not to be crestfallen. No one succeeds at the first go, she said, cleaning pie pastry and gravy from the floor, from the front of my T-shirt, from my face and hair. If it was easy, everyone would do it. I took a short breather, then applied myself to the second pie. You’re getting closer! she said. Definitely closer! I was tempted to give up. If something didn’t come easy, was it worth anything at all? Also, I was quite full. Two pies in a row is
quite a lot of pie. But my mom persuaded me that something means more when you’ve worked for it. Then it becomes something to be proud of. I’d never thought of it that way. I’d spent my days studying a copy of the Guinness Book of World Records I’d received for Christmas, trying to decide which record to try to break, not sure where my natural talents lay. I desperately wanted to be good at something, but as far as I had so far discovered, I wasn’t naturally very good at anything. So I didn’t give up, and it’s strange – the third time felt like my slowest effort yet, but I still remember my mom’s look of excitement when she told me that I’d done it! I’d broken the record! I’d worked hard and I’d done it! She was so proud of me! It never became official, of course. You need special timekeepers and verification for that, but all through my childhood I knew that I was good at something. I knew that if I tried hard enough, I could be special. I told my partner all this, and she was quiet for a while, and then she apologised for having doubted me. It’s true, she said. I am special. “And so is your mom,” she said.
ILLUSTRATION: PATRICK LATIMER
LIGHT RELIEF
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W E N
T A E H E H T E T S TA
©2020 ©2020
0 0
Gro BEAUTY SPOT
YOUR ’FRO!
MAXED ON MOISTURE Mask magic: Wear your hair loud and proud with the magic of moisture. Keeping your natural hair well nourished and moisturised with a hydrating mask will help to enhance elasticity and add shine, while controlling brittleness, breakage and frizz.
WE Garnier Ultimate Blends Hair Food with Avocado Oil & Shea Butter, R52.99
WE Native Child Castor Oil Hair Growth Oil, R69.99
WE Dark & Lovely Amla Legend Black Shine Hair Mask with Indian Amla Oil, R45.99
Au naturel: Products that contain no mineral oil, parabens or drying alcohol but are loaded with nourishing natural ingredients such as argan, avocado oil, jojoba, coconut and shea butter, are becoming more popular.
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Oil you need: Make castor oil hair oil your new secret weapon – it protects, prevents breakage, improves texture, curbs frizz and promotes hair growth. Apply it every day for total hair care and a glorious sheen.
oils, leaving hair softer, smoother and easier to manage. Simply use as you normally would. How often? It’s a matter of personal preference – as often as you used to shampoo. Just remember to wash your hair with a clarifying shampoo weekly or monthly to get rid of product build-up, or you can alternate between co-washing and shampooing to get the benefit of both regimes.
CO-WASHING Co-washing is an abbreviation of “conditioner-only washing”, a method of washing hair with conditioner rather than shampoo. It’s a lifesaver as it lifts off dirt and sweat without stripping away natural
WE Palmer’s Coconut Oil Formula Cleansing Conditioner Co Wash, R120
STYLE FILE Don’t worry about running out of ideas! Lupita Nyongo’s mini mane is no more than just a few centimetres of hair but she manages to style it in many different ways.
FOLLOW HER ON Instagram: @lupitanyongo
PHOTOS: GALLO/GETTY IMAGES & JAMES GARAGHTY PRICES CORRECT AT THE TIME OF GOING TO PRINT AND ARE SUBJECT TO CHANGE. PRODUCT AVAILABILITY MAY VARY FROM STORE TO STORE.
Pepe Sofianos says it’s time to go back to basics if you’re tired of the hassle – and expense – of relaxing, extensions, braids and wigs
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home affairs
Easy wall updates
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PIPE UP As if this of-the-moment pink wall wasn’t enough to make you head to the hardware store, we’re in love with the playful irreverence of the copper piping with matching butcher’s hooks used as an industrial-style hanger for everyday items. It’s impressively economical too!
Mandy Allen highlights 8 inspiring ways to create cool focal points and infuse your spaces with character and charm
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LET’S HANG In this setting, the notion of displaying artworks has been reframed in a fresh way. Rather than a traditional placement high up on the wall at eye level, the focus has shifted closer to the ground in a way that feels edgy and
modern – with one artwork even resting on the floor against the wall rather than being hung on it. The carefully considered tonal quality of the pieces, which have a connection to other elements in the room, creates visual cohesion.
NOTE A two-tone wall creates a sense of interest in a space and is a great way to create a focal point in a larger room.
Topline 600mm spirit level, R109
Nail-on hooks, R32.99
Pattex No More Nails tape 80kg interior, R81.99; Pattex No More Nails tape 120kg interior & exterior, R111.99 Topline stainless steel claw hammer (450g), R109
Wooden picture frame, R69.99 each
Topline tape measure (5m), R43.99
Snap-off trim knife in yellow or blue, R74.99 each
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home affairs RETRO ART Add to the functionality of wall-mounted hanging baskets with simple cup hooks or butcher’s hooks.
Botanicum Poster Book and Botanicum Postcards by Kathy Willis and Katie Scott (From the Welcome To The Museum series by Templar Publishing)
BASKET CASE No counter space, no problem. Contemporary powder-coated wire baskets are practical and attractive when mounted on the wall and used as shelves for kitchen utensils and ornaments. Vary their sizes for a more dynamic visual presentation.
NOTE A purpose-designed unit (a stool with a plant on top will do just as well) lends focus and makes the space feel finished and chic.
MEETING SPOT While nobody puts Baby in a corner, the same doesn’t have to apply to your art, prints, posters and decorative lettering. We award 10 out of 10 to this fresh, contemporary look in which the wall intersection has been used as a location for a fun gallery space.
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LAWS OF ATTRACTION Magnetic paint primer (available from most hardware stores or see www.magwall.co.za) is a game changer for creative homeowners. We love the graphic effect and fresh palette of this colour blocked “noticeboard” used for reminders, photos and pretty postcards and prints.
NOTE Round shapes work best with this idea – anything else may evoke thoughts of tapestries and medieval castles…
NOTE A magnetic notice board is a great idea for a child’s bedroom, playroom, kitchen or hallway.
Black cloxck with rope detail, R299
CUT A RUG Occasional rugs, woven mats and decorative carpets are often so lovely, so why relegate them to the floor? Here, a sea grass mat with a graphic pattern has been installed on a dusty green wall with the addition of an animal skull for a rustic New Mexico vibe.
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White or black home round mirror, R279 each
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home affairs BOTANICAL STUDIES A living wall of greenery is always an attractive element in an interior and can be achieved using floating shelves as well as designedfor-purpose wall-mounted pots and vessels. Let the intense colours of your flora stand out against deep, dramatic hues, such as on this wall painted in a contemporary charcoal. Create a sense of layering with additional elements, such as botanical prints, framed paintings and a mirror or shadow box.
DIY IDEA Make upcycled wall-mounted vases by affixing adjustable round pipe brackets to the wall and using these to hold vintage glass bottles, jam jars and other suitable vessels for flowers and other plant displays.
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home affairs
DIY to brighten
YOUR SPACES
This idea works just as well using an old mirror and would look great in a kids’ bedroom or bathroom.
HAPPY HOOPS This is a great way to upcycle clothing, a vintage tea towel or other textiles with a pretty pattern
Update a picture frame with some dinosaur inspiration
It takes a stitch in time to make gorgeous wall art using humble embroidery hoops
You’ll need:
You’ll need: Fabric scissors (large), R79
Glue gun and sticks in carry case, R100
Spectra Spray aerosol spray paint in metallic green, R69
4-piece dinosaur set, R29.99 Real Home silver frames, R99
T-shirts (new or no longer worn) with a cute logo or pattern (ours is from Pick n Pay Clothing) or fabric off-cuts. Embroidery hoops (available from haberdasheries, fabric and craft stores)
How to:
How to:
Glue the dinosaurs to an A4 picture frame. Once the glue is dry and the dinosaurs are secure, spray everything green or in your colour of choice.
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Fabric adhesive
GROWTH SPURT A unremarkable section of wall on a staircase offers an opportunity to get back to your roots. Paint a simple tree figure and tack up visual mementos from current and past generations.
NOTE This sweet idea can also be used to display children’s artworks, postcards and other meaningful tokens.
Cut the fabric to size, and position it and secure it in the hoop. Neaten the edge of overlapping fabric at the back of the hoop using fabric glue.
PHOTOS: LIVING 4 MEDIA/GREATSTOCK & DIS SHOPPING PRODUCTION: SONA SALES PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE. SOME PRODUCTS ARE ONLY AVAILABLE AT SELECTED PNP HYPER STORES
SAY ROARRR
pnp.co.za
3/25/20 2:51 PM
KINGJAMES 49221
pet club JOIN AND
GET 3X
SMART SHOPPER POINTS
ON ALL PET PRODUCTS TO JOIN, SEND A FREE SMS with your Smart Shopper card number to 30926. www.pnp.co.za/pet-club T&Cs apply.
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2019/12/04 10:25
ANIMAL FRIENDS
YOUR QUESTIONS ANSWERED Q:
GRUB’S UP
Goodies, advice and info for your fur babies
BOW CHICKA-CHIHUAHUA 14 May is Chihuahua Appreciation Day! This breed is believed to have originated in Mexico (they are named after Mexico’s largest state). They are the smallest breed of dog – the
smallest recorded dog in the world is a Puerto Rican chihuahua named Milly, who is less than 10cm tall. But chihuahuas have the largest brain size of all dogs, relative to their body size.
For a delicious winter treat, feed your pooch Nutriphase’s Gourmet Readymeal (available in four variants, from R34.99 each). These hearty cooked meals include meat, rice, veg and added omega 3 and 6 for healthy joints… Also available in a grain-free option.
PNP PET CLUB STAR OF THE MONTH
B PNP PET CTLU E H F O R A ST MONTH
Meet Bonsai, aka Mr Sweet Face, an adorable miniature pinscher cross maltese pup who has the most heart-melting eyes (or is it just us?). “He has such a sweet personality and is so clever,” says mom Becky. “The day I met him, I saw him sitting in the corner and was just like, ‘What a sweet face, let me hold him.’ Well, he decided to pee on me and kiss my face, and I knew he was the one. I think that was his way of adopting me.” Join the PnP Pet Club Facebook community to share photos of your beloved fur-kids: just search for “Pick n Pay Pet Club” on Facebook.
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Answer by Julia Davies-Carter, accredited behaviourist with the Animal Behaviour consultants of South Africa. animal-behaviour.org.za
“Dogs are the leaders of the planet. If you see two life forms, one of them’s making a poop, the other one’s carrying it for him, who would you assume is in charge?” – Jerry Seinfeld
JOIN THE PNP PET CLUB!
Members will get 3x Smart Shopper points on all pet products, as well as exclusive discounts and more – just swipe your Smart Shopper card. It’s completely free – just send an SMS with your Smart Shopper card number to 30926.
COMPILED BY: ROBYN MACLARTY PHOTOS: SUPPLIED AND SHUTTERSTOCK PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE
PET’S CORNER
Is it possible to train a cat? A: Yes. You can train any animal. Cats will only train if the reward is high enough for the individual. In all honesty, though, most cats will train you. They are masters at figuring out how to get the human to best respond to their needs. For example, if a cat meows while sitting on the kitchen counter, their human produces food; if the cat sits on a computer, the owner stops working and strokes the cat. You may think you’re training your cat but in fact they are the smart ones training you.
pnp.co.za
3/25/20 2:01 PM
THB/45413/E
NEW
45413_yum_yum_choc_dreams_ads_258x198_fin.indd 1
2020/02/10 11:02
75%
THINK POSITIVE
THE GOOD STUFF
That’s how many high-density polyethylene (HDPE) milk and beverage bottles were recycled last year, injecting a significant amount of material back into the market to be repurposed. Well done, South Africa!
Meet the merry month of May with words and music – and good riddance to rubbish, says Nancy Richards
Book we love
Keep it clean Here’s your opportunity to get our country bright, shiny and rid of rubbish. Together with clean-minded organisations Clean C, The Beach Co-op, Sustainable Seas Trust, KZN Beach Cleanup, Nature’s Valley Trust, Ezemvelo Wildlife Trust and the Wildlife and Environment Society of SA, PnP are hosting 12 People n Planet clean-ups this year – six in townships, six on beaches. A donation is made to each organisation, volunteers are provided with refuse bags and gloves, and each receives a free reusable shopping bag plus a chance to win one of five gift vouchers! The next clean-up is planned for 23 May at Joe Slovo Park in Cape Town, from 9am to noon. Check the PnP People n Planet Facebook page for more dates and details.
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For every pair of funky slippers purchased, Pick n Pay will donate R10 to Reach for a Dream Foundation, the organisation that helps children fight lifethreatening illnesses by realising their dreams.
This year, Pick n Pay’s super comfy slippers will be available in all sizes from around R100 at selected Pick n Pay stores from 8 April. For more information, visit reachforadream.org.za
MAKE TIME TO RHYME Feeling blue? It’s said that reading and writing poetry helps lift the spirits. Writing poetry (rhyming optional!) is a unique way of expressing thoughts and feelings related to sadness, but a UK study testing natural treatments for depression found that reading worked best, reducing stress levels by 68 percent. In only six minutes of silent reading, heart rate and muscle tension were significantly reduced.
In her book Wise About Waste: 150+ Ways to Help the Planet (Bookstorm), enviro-warrior Helen Moffett has packed masses of super-simple, practical suggestions on how to live more gently on the planet. Here’s but a small sample... The greenest outfit you’ll wear is the one you already have in your wardrobe. Give green gifts – bamboo travel mugs, reusable shopping bags, solar torches. Solar lanterns make an excellent substitute for a reading light or bedside lamp.
MILK BOTTLE STATISTIC SOURCE: GOODTHINGSGUY.COM PHOTOS: SHUTTERSTOCK & SKUWORKS
8 MAY IS SLIPPER DAY
pnp.co.za
3/25/20 2:55 PM
THE KNOWLEDGE
The Golden Rules
HOW TO TAKE THE PERFECT
selfie
01.
LIGHTING The number of photos I’ve taken for no real reason other than the light was magical is obscene. A well-lit photo is infinitely more compelling than a well-composed photo that is poorly lit. Natural, diffuse daylight is best.
Love them or hate them, selfies are here to stay… Instagram star, brand strategist and selfie maestro Seth Shezi gives us the insider track on taking the perfect self-portrait
“We all look better top down and you avoid the ol’ double-chin-andnostril-situation.” our creative muscles. So don’t get left behind – get snapping and share your unique life with the world. Popular platforms such as Instagram, Snapchat, Facebook and (if you were born yesterday) TikTok are just some of the avenues to disseminate your snaps
I mean good quality. Every image you share says something about you, and seeing as none of us can control what people think of us, the least we can do is control the quality of said narrative. Something as simple as a picture of your avo toast or new haircut can
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02.
KNOW WHEN TO USE FLASH
to keep family, friends and fans abreast of what you get up to. Now I have to warn you, people watching your content will form an opinion or idea about you – whether accurate or not – so it’s critical to ensure that the image onlookers make up about you is as close to the truth as possible. Most importantly, ensure that image is ‘well lit’, by which
Never.
03.
EDITING STYLE Self-awareness breeds a sense of style (I’m sure you know what colours look good on you). The same goes for editing palettes. Find your aesthetic and stick to it so that your content consumers develop an understanding of your unique style. I like warm tones as they always make wherever I am seem warmer than it is.
be the deciding factor in someone believing you strive for perfection – and thus are a better person to hire or buy something from. Selfies are a tricky tightrope: they have to successfully balance not being too self-indulgent with showcasing that you’re feeling good about yourself today. So tread carefully.
04.
SMILE
FOLLOW HIM ON Twitter: @seth_shezi Instagram: @seth_shezi Facebook: sethsithembele. shezi
If you're going to smile, make it a real smile. There’s nothing sadder than a wide, toothy grin with dead eyes. The easiest way is to think about something that makes you happy, warm and fuzzy. My go-to’s are puppies, my therapist or a warm almond pear tart.
PICTURES: SUPPLIED AND SHUTTERSTOCK
Conjuring, curating and disseminating your identity has never been easier. If you’re a public figure, offer a service or sell products, you’re on a hiding to nothing if you are not capitalising on (or at least tapping into) the benefits of social media. Nowadays our phones come equipped with great cameras as well as a plethora of apps we can use to flex
pnp.co.za
3/25/20 2:56 PM
KINGJAMES 50537
ut
dy
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ep
at i
on I nstit ut e
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u
STAND A CHANCE TO WIN AN EPIC
WINELANDS EXPERIENCE
FOR 4 WORTH OVER
R130 000 Join our
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nu
FOR FREE
r to 36 775
Pick n Pay Wine Club SM
ca
TO ENTER, JOIN OUR PICK n PAY WINE CLUB FOR FREE before 31 May 2020. Send a free SMS with your Smart Shopper card number to 36775.
Sy
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This action-packed weekend includes travel, 3 nights in a boutique hotel, paragliding, a helicopter flip, yacht cruise and exclusive wine experiences at Nederburg, Durbanville Hills and Alto Wine Estate plus so much more. 2nd prize winner will receive a year’s supply of wine and a set of Riedel glasses. 3rd prize winner will receive an exclusive dinner for 6 people at Alto Wine Estate.
For more info, go to www.pnp.co.za/wine-club.
Competition closes 31 May 2020. Existing Wine Club members get automatic entry. No under 18s. Ts and Cs apply. E&OE.
Alcohol Not for Sale to Persons Under the Age of 18. Drink Responsibly.
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2020/03/25 12:13
TH E Y’RE HOT T I ES, H A N N A DLE TH EM. C U O Y T U B
NOW IN-STORE LIFE IS TOO SHORT TO BE BL AN D
FRESH LIVING KITCHEN
Pastry
Upper
CRUST
This month, our in-house foodies focus on golden, crisp pastry – ready at a moment’s notice from your freezer to whip up a variety of pies, tarts and treats PHOTOS: MICHAEL LE GRANGE RECIPES & STYLING: LIEZL VERMEULEN STYLIST’S ASSISTANT: EMMA NKUNZANA
SEE OUR INSTAGRAM PAGE @freshliving_pnp with the hashtag #FLGrams for next month’s theme. Post your culinary conundrums and have Liezl and Chad save the day! You’re welcome. pnp.co.za
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FRESH LIVING KITCHEN
Pastry VANILLA PEAR TARTE TATIN You can try this with apples, stone fruit or firm bananas instead of pears.
Q
Preheat oven to 200°C. Roll out 1 roll (400g) defrosted puff pastry on a floured surface to 3mm thick. Cut a circle of pastry the size of your cast-iron pan or ovenproof dish. Cover with baking paper and
chill until needed. Cut 2-3 medium-sized cored pears in thin wedges. Heat ½ cup (125g) sugar and ¼ cup (60ml) water together cast-iron pan or ovenproof dish. Stir until sugar dissolves and bring to a boil. Heat until it turns an amber caramel colour and forms large bubbles (about 115°C). Add 2 Tbsp (30ml) each butter and cream – careful, it may splatter. Swirl to combine,
leaving it on the heat for a few seconds until the sauce comes together. Add 1 halved vanilla pod to pan. Remove from heat and arrange pears in the pan. Cover with pastry, tuck in the sides and brush top with whisked egg. Bake for 2530 minutes until golden. Flip tart out onto a plate, pears facing up. Serve with cream or ice cream and mint. SERVES 6
@nondiyzkitchen “I made a simple pear galette but the pastry tasted too biscuity for my liking. Why is that?” LIEZL SAYS: A galette traditionally uses shortcrust pastry – the biscuit-like one – as puff pastry may not keep its shape. You can make a galette with puff pastry – just make sure to secure and crimp the sides well and expect a more puffy, rustic shape. Perhaps try my all-time-favourite, tarte Tatin (above). It has light, flaky pastry and is simply to die for! (See page 94 for more about the different types of pastry.)
HERBY TOMATO GALETTE A galette is very forgiving as it is meant to look rustic (so you don’t have to be very precise when shaping it) and it doesn’t require blind baking. Preheat oven to 200°C. Roll out 1 packet (400g) defrosted shortcrust pastry on a floured surface into a 3mm-thick circle. Place on a lined baking tray and chill in the fridge for 10 minutes. Combine 1 tub (230g) PnP cream cheese spread, 2 discs (80100g) crumbled feta and ¼ cup (60ml) basil pesto. Spread mixture over pastry, leaving a
5-7cm border clean. Combine 4 sliced salad tomatoes, 1 packet (350g) medley tomatoes and 6 sprigs thyme with 2 Tbsp (30ml) olive oil. Layer on top of the pesto-cheese mixture. Season. Fold pastry border over in small folds, making your way around the edge. With each new fold, press down onto overlapping pastry to secure. Chill for 10 minutes to firm up. Brush border with whisked egg and sprinkle with mixed seeds. Bake for 25-30 minutes until pastry is golden brown. Serve hot, sprinkled with basil leaves. SERVES 4-6
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GOOD IDEA Sprinkle the border of a savoury galette with nuts, seeds and parmesan cheese or dust a sweet tart with castor sugar for added flavour and texture
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3/25/20 2:57 PM
Q
@nomonde_molly via Instagram: My pastry turned hard in the oven! LIEZL SAYS
LIEZL SAYS: Eek, I can imagine the disappointment! Remember, not all ovens are calibrated exactly the same and it could be that your oven gets a little too hot. Always check pastry 5 minutes before the end of the recommended baking time – you want it lightly golden, not nutty brown. Remember, too, when blind baking pastry you don’t bake it until completely cooked (see page 95). However, if you’re making a tart shell for a cold/unbaked filling, blind bake for a little longer and keep an eye on that colour.
CHICKEN POT PIES A classic winter warmer – pure comfort food. 2 Tbsp (30ml) olive oil blend 4 chicken breast fillets Salt and milled pepper ¼ cup (60g) butter 1 packet (300g) leeks, sliced 2 packets (250g each) brown or button mushrooms, quartered 3 cloves garlic, chopped 4 sprigs each rosemary and thyme ¼ cup (60ml) flour 2 cups (500ml) fullcream milk (or half cream and half milk) 2 rolls (400g each)
UNDER R15 PER SLICE
puff pastry, defrosted overnight 1 egg, whisked
Gradually whisk in milk in a thin stream. Return chicken to pot and season. Simmer mixture for a few minutes. Spoon filling into four individual pie moulds or cups, or into one large pie/baking dish. Discard herb sprigs. Roll pastry out slightly thinner to 4mm, and cut four circles about 3cm larger than the pie moulds (pastry shrinks when it’s cooked). Place pastry ‘lids’ on top of pie filling and brush with egg. Bake for 18-22 minutes until golden. Serve hot.
Brushing pastry with egg is known as an “egg wash” – it’s what gives cooked pastry that glossy, goldenbrown sheen. No egg? A little milk or cream will also do the trick. Be careful not to brush the sides of puff pastry with egg though as this can cause the layers to stick together and prevent it from “puffing” up.
CUSTARD & FRUIT SHEET TART
SERVES 6
You can use readymade custard to save time.
Heat milk and ¼ cup (60ml) sugar gently in a saucepan until sugar dissolves completely. Whisk together yolks, remaining sugar and cornflour until smooth. Add ¼ cup (60ml) warmed milk to egg mixture while stirring vigorously (this warms up egg slowly so you don’t get lumpy custard). Add egg mixture in a thin stream back into the saucepan while stirring. Add butter and vanilla, and boil for 3 minutes. Cover with clingfilm and set custard aside to cool completely.
Preheat oven to 200°C. Roll pastry to 4mm thin on a floured surface. Do not roll over the edge of the pastry or it will seal. Cut a neat rectangle. Score a 2-3cm border with a sharp knife (see cook’s note, page 96) and prick the inside of the rectangle all over. Brush the border with egg and sprinkle with castor sugar. Bake for about 25 minutes or until golden. Spread custard over pastry and top with fruit. Serve with mint, a dusting of icing sugar and almond flakes.
SERVES 4 Preheat oven to 200°C. Heat olive oil in a pot over high heat. Season chicken and fry until well browned and cooked through, about 4-5 minutes a side. Cool and shred. Reduce heat slightly, add butter and fry leeks for 3 minutes. Add mushrooms and fry for 3-4 minutes. Stir in garlic and herbs, frying for a minute. Add flour, stir to cover vegetables and cook for 30 seconds.
1 cup (250ml) milk 1/ cup (67g) castor ³ sugar + extra for dusting 3 egg yolks 5 Tbsp (75ml) cornflour 1 tsp (5ml) vanilla essence 3 Tbsp (45ml) softened butter 1 roll (400g) puff pastry, defrosted 6-8 stone fruit of your choice (we used plums and nectarines), quartered 1 egg, whisked Toasted flaked almonds, for serving
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FREEZER FAVOURITES We’re all about ease and convenience in the Fresh Living kitchen. That’s why we always keep pastry on hand in our freezer. Here are the three types of must-have, store-bought, freezer-ready pastry.
PUFF PASTRY A flaky pastry that puffs up to reveal multiple buttery layers. These layers are created by the melting of small chunks of butter in the flour mixture, creating pockets in the pastry that rise to create a flaky texture. Think of croissants or your everyday chicken or beef pie from the deli counter.
SHORTCRUST PASTRY This pastry has a crumbly texture, unlike puff pastry’s flaky one, that is similar to that of a biscuit. It’s best used for sweet treats, and has the benefit of keeping its moulded shape when used for making tart shells or hand pies.
PHYLLO PASTRY A paper-thin pastry associated with Greek cuisine – think spinach and feta spanakopita or nutty, honey-drizzled baklava. It is similar to samoosa pastry in texture once baked – wonderfully crunchy, leaving your plate full of pastry shards. It’s best to layer a few sheets of pastry on top of each other, after brushing with butter or milk, as this gives it its crunch – plus, a single layer is too thin to be of much use.
CHAD SAYS: Crimping pastry for foldover pies is super-easy and essential. It’s what prevents the pastry from unfolding and losing its shape once baked. You can use a fork or your fingers, dusted in flour, to make indents where you want two pieces of pastry to stick together (for example, with hand pies, pictured left). For a galette, fold the border inwards in 3-4cm sections and use your fingertips to “crimp” or “scrunch” the pastry and secure it.
RICH CHOCOLATE GANACHE TART This pastry shell can be baked a day in advance and kept in an airtight container at room temperature. Don’t keep it in the fridge or it will lose its crispness. Also, eat this tart as soon as the ganache is set. 1 roll (400g) shortcrust pastry, defrosted overnight Flour, for dusting ½ cup (100g) sugar 1½ cups (375ml) cream 3 slabs (150g each) dark chocolate, chopped Raspberries, mint and cocoa powder, for serving SERVES 6-8 Preheat oven to 200°C. Roll pastry out on a floured surface to
about 4mm thick. Line a 20cm loose-bottomed tart tin with pastry. Blind bake for 15 minutes (see step-by-step guide opposite). Remove the rice/ beans and paper, and return pastry to the oven to bake completely, until golden – about 10 minutes. Cool tart shell completely. Heat sugar and cream in a saucepan until sugar dissolves. Remove from heat, add chocolate and stir until melted. Pour ganache into tart shell and even out the top with the back of a spoon. Chill in the fridge for up to two hours. Serve topped with berries, mint and a dusting of cocoa powder.
THE GOLDEN RULE: CHILL! The most important rule, whether it’s homemade or store-bought, is to keep it ice cold. When pastry gets warm, the butter starts melting and will seep
through the flour casing – leaving you with an oily mess after baking, or a bake that doesn’t keep its shape and doesn’t crisp. Always chill pastry
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until firm after having worked with it, and avoid leaving pastry outside while prepping. Forget about working with pastry on sweltering hot days.
pnp.co.za
3/26/20 10:48 AM
FRESH LIVING KITCHEN
Pastry CHEESY BROCCOLI PHYLLO ROLL-UPS Not a fan of broccoli? Try the all-time favourite spinach and feta combo instead. Preheat oven to 200°C. Heat 2 Tbsp (30ml) butter in a pan and sauté 2 chopped onions over medium heat. Add 1 tsp (5ml) garlic and chilli paste (or chopped garlic, if you prefer) and fry for 30 seconds. Stir in 2 Tbsp (30ml) flour and cook for 30-60 seconds. Whisk in ¾ cup (180ml) milk and stir continuously to avoid lumps. Season well and bring mixture to the boil. Add ½ head (about 180g) chopped broccoli and cook for 3 minutes. Stir through 1/³ cup (80g) grated mature cheddar.
Q
Remove from heat and add a handful of chopped parsley. Set aside. Open 1 box (500g) phyllo pastry and brush each sheet with ¼ cup (60ml) melted butter, laying six sheets on top of each other. Cut layered sheets into four strips. Place a ¼ cup 5cm from the bottom edge of each strip. Fold over sides and roll upwards to enclose filling. Brush with melted butter and sprinkle with sesame seeds (optional). Repeat with remaining filling and pastry. Bake on two lined baking trays for 15-18 minutes, until just golden (they may pop open if baked for too long). Serve with sliced spring onion and parsley. MAKES 8
CHAD SAYS: Phyllo pastry dries out and gets brittle very quickly, so keep it covered with clingflim and a damp tea towel while working with it
STEP BY STEP: BLIND BAKING @malcandtoast via Instagram: “How do I avoid a soggy crust when baking pies?”
@liezl_vermeulen says: Blind baking is your best friend – no leaky or soggy tart or quiche cases here! It gives pastry a head start on baking, making it firm on the outside. This means it won’t absorb liquid and become soggy once you add the filling. Blind baking is also essential to ensure your pastry holds its shape and cooks all the way through.
1
Step 1 Transfer rolled pastry to your baking tin. A nifty way to do this without breaking the pastry is to roll it onto the rolling pin, then unroll it over and into the tin.
2
Step 2 Press pastry into tin. To cut off excess pastry, roll your rolling pin over the top of the tin – alternatively, use a knife to cut around the edges of the tin.
3
Step 3 Place your fingertip in the ruffle of a fluted tin and create an indent. This will cause pastry to extend a bit higher and help it keep its shape and minimise shrinking.
4
Step 4 Prick base with a fork (so it doesn’t puff up), cover with baking paper and fill with rice, beans or baking beads. Bake for 15 minutes or until cooked but not golden.
5
Step 5 Once pastry is firm, remove rice/beans and baking paper before baking all the way through. If your tart filling needs to be baked, add it now and pop it back in the oven.
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AT A GLANCE
{ RECIPE INDEX } = Vegetarian
= Diabetes friendly
STARTERS, SALADS, SOUPS AND SIDES 12 Good better butternut soup 29 Easiest homemade broth 20 Autumnal roasted vegetables 50 Fatima’s dhaltjies 50 Faldielah’s mince samoosas 50 Naeela’s sweetcorn fritters 57 Zaid’s tikka chicken half moons 95 Cheesy broccoli phyllo roll-ups
40 In-a-hurry weeknight curry 41 Succulent chicken on stir-fried veg 52 Zaid’s chicken biryani 53 Naeela’s lamb ahkni 58 Faldielah’s Cape Malay lamb curry 92 Herby tomato galette 93 Chicken pot pies BAKING, SWEET TREATS AND DESSERTS 20 Mother’s Day strawberry trifle 21 Easies homeamde savoury pastry 42 Pantry pudding 44 Apple crumble 92 Vanilla pear tarte Tatin 93 Custard & fruit sheet tart 94 Rich chocolate ganache tart
MAINS 11 Fish pie 13 Malay-style chicken curry 14 Meatballs baked in tomato sauce 15 Mac ‘n Cheese 19 Garlicky basil and mussel pasta 22 Harissa pork fillet with sweet potato and garlicky beans 34 Pan-fried fish and Mediterranean hash 36 Beef and bean stew
OTHER 18 Wade’sw Cape Malat spice mix 27 Onion chilli marmalade 28 Slow-roasted garlic 38 Lump-free white sauce 50 Naeela’s amazing samoosa dip 51 Tomato sambal 51 Fatima’s dhai sauce 55 Faldielah’s boeber 55 Fatima’s falooda
37 Crispy sage and garlic pork chops 39 Lazy meaty pasta bake
{
COOK'S NOTES
Paaper bites: This Cape Malay snack is made from deep-frying the offcuts of samoosa pastry until crispy and seasoning with your favourite spice. Scoring pastry: To score, use a sharp knife to draw
}
a border, making a cut, but not cutting all the way through. Prick the inside with a fork all over – this lets steam escape while baking and will keep it from rising as much as your border. Egg-wash your border and bake.
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DIABETES-FRIENDLY RECIPES The diabetes-friendly logo on selected recipes helps you identify examples of meals that can be included as part of a balanced and healthy diet. This information is not intended as a substitute for professional medical advice or treatment, so please contact your healthcare professional for advice specific to your needs. For more nutritional tips to help manage diabetes, contact Pick n Pay’s dietitian Juliet Fearnhead on 0800 11 22 88 or healthhotline@pnp.co.za.
{
COMPETITION & RECIPE INFO
COMPETITION AND GIVEAWAY ENTRY DETAILS To enter one of our competitions or giveaways, SMS the keyword and answer, if applicable, followed by your name and address to 45907 (SMSes cost R1.50). Unless otherwise specified, the closing date for competitions and giveaways is 3 June 2020.
COMPETITION RULES 1. The promoter of this competition is Fresh Living. 2. This promotional competition is open to residents of the Republic of South Africa who are in possession of a valid South African identity document, except for any family/ relative, business/professional associate or personal associate of the promoter or its associated companies, advertising and promotional agencies, or a supplier of goods or services in connection with this promotional competition, as well as persons under the age of 18 years (except for children’s giveaways). 3. There will be one random draw, with the winner(s) to be chosen within 7 working days of the competition’s end date. 4. By entering the competition, each winner agrees to supply all necessary documents to support the competition rules (including, but not limited to, a valid ID document and address for delivery of the prize) and agrees that if these cannot be produced, the promoter shall have the right to withhold the prize. 5. The promoter will endeavour to contact each prize winner 3 consecutive times using the contact number supplied. Should the winner not respond within 3 days of the first attempt at contact the prize will be forfeited and another winner will be selected in accordance with the rules. 6. Winners’ details will be forwarded to the suppliers of the prize. By entering our competition, you give Fresh Living and the sponsor permission to contact you via email, SMS or phone. 7. If you have won a Fresh Living competition in the last 30 days, you may not enter. 8. The promoter reserves the right to change
}
the rules of the competition should the need arise. The promoter can change the rules of the competition throughout the duration of the competition. 9. The judges’ decision is final and no correspondence will be entered into. 10. Participation in the competition constitutes acceptance of the rules. 11. Responsibility is not accepted for entries lost, damaged or delayed as a result of any network or computer hardware or software failure of any kind. Proof of sending will not be accepted as proof of receipt. 12. The competition promoter and its affiliates are not responsible for any problems or technical malfunction of any telephone network, computer system, server or provider which may have hindered entry into this competition.
RECIPES
* The nutritional analyses that appear on some of the recipes don’t include serving suggestions or salt and pepper, which you can add to taste. * All recipes are tested in a conventional oven. If you are using a fan oven consult the manual, but it is generally recommended that you reduce the temperature by 10-20˚C. * Recipes containing raw egg are not suitable for pregnant women, very young children, elderly people or those with weak immune systems. * For additional recipes, health and nutritional advice, as well as updates on in-store offers and competitions, visit pnp.co.za. You’ll also be able to use our store search and shop online.
PRODUCTS AND INGREDIENTS Availability of certain Pick n Pay products and recipe ingredients may vary from one region to the next, depending on seasonality and supply chains.
PHOTOSHOOTS Props used in photoshoots may not be available in Pick n Pay stores and are for styling purposes only or may be the stylist’s own.
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3/25/20 2:58 PM
ONE LAST THING
Once you understand the basic formula, you can use whatever you have on hand to whip up a warming bowl of yum
ILLUSTRATION: PATRICK LATIMER
Brown meat, then remove and set aside. (TIP: coat meat in flour for a thicker stew.) Sauté mirepoix (a trio of onion, carrot and celery) with garlic in the same pot. Return meat to pot and add your chosen veggie combo (try these suggestions below), cover with stock (and any other liquid ingredients you intend to use), season to taste and simmer until cooked… Try these three stews to get the hang of it:
98 | Fresh Living – May 2020
98-Back Page COR 1.indd 98
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3/25/20 2:59 PM
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