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Monday, August 27, 2018

Moroccan Chicken Tagine

Our recipe this week is one more way to use left-over cooked chicken, chic enough to serve to your friends. Serves four. Use a standard cup measure

On Sunday this week, Lynne made a very straightforward roast chicken, cooked in a bag with lots of herbs and garlic, and served it with boiled new potatoes, lots of good white wine and chicken stock gravy and lots and lots of vegetables. Putting this together takes a very little time and produces a lovely Sunday dinner. But we only ate half the chicken. On Monday, she took out a roll of flaky pastry from the freezer – we always keep some’ in case’ and fried up some onion, celery and garlic, added frozen peas, the remains of the chicken, potatoes and the vegetables cut into bite sized pieces, moistened the mixture with the rest of the gravy and made a chicken pie which has fed us for one meal with another two meal portions waiting in the freezer for another time. That means one chicken went into four meals and, if she had had the time, she could have made some chicken soup with the carcass

2 T olive oil - 1 onion, chopped – 2 cloves garlic, crushed – 2 t Ras el Hanout spice mix - 1 tin chickpeas – 2 cups of diced butternut – 2 cups of diced courgettes - 2 parsnips, sliced – 8 to 10 baby potatoes – a can of chopped tomatoes– 1 cup chicken stock – ¼ cup of dried apricots – ¼ cup of green, pipped or stuffed olives – 2 or 3 cups of skinless cooked chicken, cut into bite sized pieces – ¼ cup of almonds – one preserved lemon cut into small slices

Fry the onion in the oil till soft and taking on colour, add the garlic and the Ras el Hanout and fry for a further 2 to 3 minutes. Add the chickpeas, butternut, courgettes, parsnips, potatoes, tomatoes and stock and cook for 20 minutes or until the potatoes are soft. Add the rest of the ingredients and warm through well. Serve with couscous or rice.

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Zuppa di Fagioli alla Fiorentina (Florentine Bean Soup)

This is the authentic bean soup recipe from Florence. The Tuscans have been renowned for centuries for their great love of bean-eating! The soup is placed in a wide ovenproof dish, covered with thinly sliced onions, coated with a sheen of olive oil and heated in the oven until the onions form a perfect golden crust. Serves 4

1kg fresh or 450 g dried cannellini or borlotti beans - 5 large cloves garlic - 2 large onions, peeled and chopped - 8 tablespoons olive oil - 1 carrot, finely chopped - 1 leek, chopped - 1 stick celery, chopped - 1 large ripe tomato, chopped - 1 ham hock - 1.5 litres water – salt - ½ teaspoon beef extract - 275 g black Tuscan cabbage or dark green cabbage leaves washed and cut into large pieces - 1 sprig fresh rosemary - 2.5g dried thyme - 4 slices coarse white bread - 5 tablespoons grated Parmesan cheese

If you're using dried beans, soak them overnight and boil twice for 5-10 minutes, washing in between each boiling. Drain and discard the water

Peel and chop 2 of the garlic cloves and fry with the chopped onions in 3 tablespoons of olive oil for 5 minutes. Add the rest of the chopped vegetables and the ham bone, the beans and cold water. Add a pinch or two of salt and the beef extract. Cover and simmer for about 1 hour or until the beans are tender

Remove the ham hock and 1 large ladleful of whole, cooked beans. Liquidise or sieve the rest of the soup. Return the whole beans to the soup with the cabbage. Continue to simmer gently until the cabbage is tender. Cut off some of the meat from the ham hock, cube it and put it into the soup

Meanwhile, pour the remaining olive oil into a small saucepan and heat it gently with the rosemary, thyme and 2 more of the garlic cloves, unpeeled but crushed. After 10 minutes or so, strain the oil into the soup and heat it through for 3 minutes, stirring constantly. Toast the bread in the oven. Peel the remaining garlic clove and rub each side of each slice of bread with it. Place the bread in the bottom of a warmed soup tureen. Pour the soup over the bread, sprinkle with Parmesan cheese and serve at once

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Umngqusho

Some History (Published on Suite101 on 26/01/11): Samp and Beans is a traditional dish of the Nguni people of South Africa. Referred to as isistambu by the Zulu people and umngqusho by the Xhosa people – the biggest Nguni groups – the dish is made from slowly cooked sugar beans and samp (crushed corn kernels). It is believed that the word ‘samp’ comes from the Native American word ‘naussamp’ which the English called ‘samp’, according to Alice Morse Earle in Customs and Fashions in Old New England (p.81). Seeing that South Africa was also once a British colony, it is likely that the word travelled to the country’s shores in due time

250g samp – 125g sugar beans – 1 T canola oil – 1 onion finely chopped– 1 clove of garlic – 1 or 2 chillies, chopped - 200ml meat or vegetable stock -1 large tomato, chopped - 2 potatoes, peeled and chopped into 3 cm cubes - salt – pepper

Rinse the samp & beans in a colander under running water. Soak them overnight or for at least 12 hours in twice their volume of water. Rinse again before cooking and do not cook in the soaking liquid, it will give you stomach problems. Cook them for 2 hours until they start to get soft. Use a pressure cooker and it takes only about 30 to 40 minutes. Sauté the onion in a little oil till soft, add the garlic and the chilli and cook for 2 minutes. Add the tomato, the stock and the potatoes. Simmer until the potato is soft. Combine the two mixtures, season with salt and pepper and continue to cook until they are all soft

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Prego Lamb with Samp and Beans

Here is our recipe for Samp and Beans. Traditionally, you could use 1 or 2 spoonfuls of curry powder to flavour it as well.800g of lamb shanks or cooked lamb, cut into pieces – ½ a bottle of Prego sauce

Cover the lamb in the sauce, put into a covered casserole and cook slowly in the oven at 170°C until the lamb is soft. You will not need any other flavourings

1 small butternut, peeled and cut into 1cm cubes – 1 T olive oil – a good scraping of nutmeg – salt and freshly ground black pepper

Mix together and cook in a covered Pyrex dish in the microwave for about 8 minutes or until just soft

Mix together with the Samp and Bean mixture and serve with the spicy lamb on top, and a mixed leaf green salad of rocket, watercress and baby spinach

Umngqusho

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Spicy Thai Prawns in Coconut Milk

We hear that we are heading into some hot weather and we always start to feel the need for spicy and hot food! Tonight Lynne is making prawns in coconut milk and we thought you might like the recipe. It should be aromatic and be hot, sweet, savoury and sour all at the same time and then nice and creamy because of the coconut milk. You can use chicken or pork or fish. Serves 4

1 T Red Curry paste - 1 T canola oil - 2 cloves garlic, chopped - 1 chopped red chilli - 400ml can Coconut Milk - 200ml water - 2 T fish sauce - 2 T palm sugar - 2 T lime juice - 1 bruised stalk of lemon grass - a few thin slices of fresh peeled ginger - 1/2kg large peeled prawns Optional: a few broccoli spears, or mange tout

Fry the red curry paste in the oil, add the garlic and chilli and stir for a few moments then add the coconut milk and the water. Stir well to blend then add the fish sauce, palm sugar, lime juice, lemongrass and ginger and simmer for another 2 to 3 minutes, tasting and adjusting the flavours. Put in the prawns and cook till they are pink and done. Add the vegetables and cook for just another minute.

Serve with Steamed Jasmine Rice or very thin rice noodles and accompany with 3 to 4 T roasted cashews or peanuts, roughly chopped, and 4 T toasted coconut flakes

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Goat’s Cheese Panna Cotta

(you will need to make this in advance to allow it to set)

1 round of Fairview chevin goat’s cheese - 1 tub of pouring cream - 3 sheets of leaf gelatine - a little milk - freshly ground black or pink pepper - sea salt Optional: 2 T small ½cm cubes of fresh celery - 2 finely chopped pepperdrops

Put the cream and the cheese into a small pan and heat gently till the cheese melts into the cream. Do NOT boil. If it is very thick, add a little milk. It should coat the back of a spoon. As soon as it has melted, remove from the heat and add the flavourings. Soak the leaf gelatine in cold water for just a few minutes till it softens, remove, shake off any water and put into the pan with the warm cream cheese mixture. Stir until the gelatine dissolves completely. If you like a bit of texture, stir in the celery and the pepperdrops. Pour into a square dish (approx 16 cm) and put into the fridge to set. Cut into single portion squares and serve as a starter with melba toast. Decorate your plate with rocket and watercress, a drizzle of a nut oil and a drizzle of Orange Zest balsamic reduction. You could add a segment or two of orange or another fruit. You could also serve in individual ramekins

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Summer Nectarines in Muscadel

Done recently for a Sunday night supper, this uses the wonderful seasonal nectarines we are enjoying at the moment. It is light and fresh because the nectarines are not cooked, just marinated. For six people you will probably need 8 nectarines, as seconds may be called for. You need to start in the morning or even the day before. It is easy but a little fiddly. If you can’t get the stones out easily without bruising the fruit, slice it instead of serving it in halves

8 ripe nectarines – bottle of white or red muscadel – 250ml cream – caster sugar to taste - Amaretto liqueur

Put the nectarines in a deep bowl, pour on boiling water to cover and leave for five minutes. Put in a tray of ice cubes to cool it down, then drain. Peel - you will find the skin comes away from the fruit easily. Carefully cut the nectarines in half and remove the stones. Put in a bowl and cover with the muscadel. Leave to marinade in the fridge for at least 6 to 7 hours or overnight. Before serving, stir a couple of spoonfuls of sugar into the cream (to your own taste), lightly whip it till forming peaks, then stir in about 2 tablespoons of Amaretto, again to your taste. Serve this with the nectarines and the muscadel juice

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This Week’s MENU. Birthday lunch at Chefs Warehouse, Top Ten Pinotage Awards lunch, Bottling Vineyard Hotel's Sauvignon, New vintage De Wetshof Limestone Hill, Sopa de Garbanzos, MENU’s Wine of the Week

A male pin-tailed whydah (Vidua macroura) in non-breeding plumage

Last weekend began with a bang and ended with a mess. In between, we had a great time in the Overberg, but we’ll tell you about that next week. Sometimes you have a week which has exceptionally high points and some dreadful lows and this was one of them. We enjoyed some wonderful wines, great food, beautiful places and lovely company. That was the good part. On Friday morning, on our way to Klein Constantia on a wet road, just as we entered the freeway behind the Convention Centre, a truck changed lanes without warning and the cars behind it had to brake very quickly. The car behind us didn’t, which is why our car’s rear end needs a bit of plastic surgery, not serious but a nuisance nevertheless. Then, after a super weekend with our wine club, we arrived home on Monday evening to find that burglars had forced the back door and trashed a lot of the interior of our house – without, it seems, stealing anything. The police say that they must have been after a safe with guns or money. We are impecunious scribes, we don’t have those things. We had a long list of stories for you, but sorting out our home has stolen some of the time we needed, so some of them will appear next week. We hope you’ll enjoy these…

Birthday lunch at Chefs Warehouse, Beau Constantia

We are great admirers of Chef Liam Tomlin and the innovative food he and his chefs prepare. On Lynne's birthday last year, we celebrated at the Chefs Warehouse in Heritage Square in town. We have since been to Thali, his Indian restaurant. This year, she chose to go to the Chef's Warehouse at Beau Constantia. It was a grey and fairly chilly day but the views from the farm do make up for it.

The Top Ten Pinotage Awards lunch at Cavalli, Stellenbosch

The Top 10 Pinotage Awards lunch was held this week at Cavalli Estate in the Helderberg ward of Stellenbosch. The panel of judges for the 2018 competition consisted of Neil Ellis of Neil Ellis Wines (chairman), Samarie Smith, Benguela Cove’s Brand and Business Manager, winemaker Francois Haasbroek, wine educator Nomonde Kubheka and Francois Rautenbach, wine buyer for Singita. First. we met in the tent to taste the top 20 finalists.

Bottling The Vineyard Hotel's 2018 Sauvignon Blanc at Klein Constantia

The Vineyard Hotel in Newlands has a small vineyard which produces Sauvignon Blanc and Semillon grapes. They are vinified each year by one of the partner wineries and this year it was the turn of wine maker Mathew Day at Klein Constantia. On Friday we were invited to help with the bottling of the new wines from the 2018 vintage at the farm

New vintage of De Wetshof Limestone Hill Chardonnay

An invitation from De Wetshof to the launch of this year's Limestone Hill Chardonnay. The launch was held at the recently opened Upper Bloem restaurant which, rather confusingly, is nowhere near Upper Bloem Road in Bo Kaap, but is on Main Road in Green Point, near the Stadium. This is a new venture for Chef Henry Vigar and his wife Mari, who have been very successful with their restaurant, La Mouette in Sea Point, where they played a great part in re-establishing Sea Point as a place to eat

On the MENU this week Sopa de Garbanzos (Moorish Chickpea and Spinach Soup)
Given the cold and thankfully wet winter we have had, Lynne took a risk and planted a pot full of spinach. No, not chard, real spinach. It was needing a first harvest of rain-drenched leaves, so she went searching for a suitable recipe. The weather has been SO cold for Cape Town and soup is again on the menu. This is from the Casa Moro cookbook, a favourite in our household, by Sam and Sam Clark of Moro restaurant in London

400 g home cooked chickpeas (see below) or 2 x 400g cans chickpeas, rinsed and drained – 1 pinch of bicarbonate of soda - 150 ml extra virgin olive oil – 300g fresh spinach, washed and well drained – 75g white bread, crust removed, cut into 2 cm cubes – 3 garlic cloves, thinly sliced – ¾ of a teaspoon cumin seeds – 2 heaped tablespoons of fresh, roughly chopped oregano – 1 small dried chilli, crumbled – 1 Tablespoon red wine vinegar – 700-800 ml water or chickpea liquor, or a mixture of the two – 60 threads of saffron, infused in 4 Tablespoons of boiling water – ½ teaspoon of sweet Spanish paprika – sea salt and freshly ground black pepper

If using dried chickpeas, place them in a bowl with plenty of cold water and a pinch of bicarbonate of soda and leave to soak overnight. Drain in a colander, rinse well, then place in a saucepan with half an onion or 1 head of garlic. Cover with 2 litres of cold water and bring to the boil. Reduce the heat and simmer, skimming off any scum, for 1 to 2 hours or until soft and tender. (Lynne: it’s so much easier to open two tins!)

Place a large saucepan over a medium heat and add 1.5 Tablespoons of oil. When hot, add the spinach with a pinch of salt and stir well. Remove when the leaves have wilted and are just tender. Cool then chop quite finely and set aside

Heat the remaining oil in a frying pan over a medium heat and fry the bread cubes until golden brown all over, then add the garlic and cumin seeds. When the garlic begins to colour, add the oregano and chilli, and continue cooking until the garlic is brown. Transfer to a mortar and pestle or food processor with the vinegar and mash to a paste. Now put the bread paste into the saucepan, add the drained chickpeas, water, saffron infusion and paprika and simmer for 10 minutes. Whizz the chickpeas until almost smooth (we prefer a little bit of texture to the soup). Return to the pan if necessary and season with salt and pepper. If the consistency is too thick (a bit thicker than double cream is right) add some more water. Stir in the spinach until it too is hot. Check seasoning and serve

MENU’s Wine of the Week. De Wetshof Limestone Hill Chardonnay 2018

We tasted this wine at the launch last week and it so impressed us. It is the top seller of the six De Wetshof Chardonnays and is unwooded. Limes and lemon blossom perfume on the friendly nose with some brioche, butter and marmalade hints from the lees. A good prickle on the tongue; the wine is fruity and rounded with citrus, apple, white peach and a little tropical hint, followed by some nice soft chalky tannins and minerality. It pairs with all sorts of food really well, from soups to fish to meat and goes especially well with rich sauces

24th August 2018

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Phones: +27 21 439 3169 / 083 229 1172 / 083 656 4169

Postal address: 60 Arthurs Rd, Sea Point 8005

Recommendations of products and outside events are not solicited or charged for, and are made at the authors’ pleasure. All photographs, recipes and text used in these newsletters and our blogs are © John & Lynne Ford, Adamastor & Bacchus. Our restaurant reviews are usually unsolicited. We prefer to pay for our meals and not be paid in any way by anyone. Whether we are invited or go independently, we don’t feel bad if we say we didn’t like it. Honesty is indeed our best policy. While every effort is made to avoid mistakes, we are human and they do creep in occasionally, for which we apologise. This electronic journal has been sent to you because you have personally subscribed to it or because someone you know has asked us to send it to you or forwarded it to you themselves. Addresses given to us will not be divulged to any person or organisation. We collect them only for our own promotional purposes. If you wish to be added to our mailing list, please click here to send us a message and if you wish to be removed from our mailing list

Emperors Chicken Salad

Originally published on Wednesday, February 03, 2010

Lynne started with a Caesar Salad recipe and then adapted and tweaked and added, so we don’t think it can be called a classic Caesar. Quantities are for a two person meal-sized substantial salad. She is experimenting with some of our new products. This one used Pink peppercorns and Pistachio oil, both very aromatic. You could use seared tuna, salmon or other seafood to advantage, instead of chicken

Cooked chicken (1 breast and one leg cut into bite sized pieces) - 1 small Cos lettuce broken up - 2 Roma tomatoes, quartered - 1 stick of chopped celery - 1 raw carrot, julienned - half a red or yellow pepper, cut in strips - 6cm piece of cucumber, peeled and cut into julienne strips – 2 T croutons or broken bagel chips

Dressing: 1 t pink peppercorns, ground in a pestle and mortar - 1 lightly poached egg - 1 T grated parmesan cheese - juice of half a lemon - 1 or 2 anchovies - 2 T olive or avocado oil - seasoning

Put all into a small liquidiser, blitz, adding more oil if you need to, adjust the seasoning and pour over the salad and mix well, so everything is coated. It should be quite a thick dressing. If you have any, add a drizzle of Pistachio Oil and a shake of Cayenne pepper. Toss in the croutons and serve

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Gravad Lax

Originally published on Thursday, January 21, 2010

One of the presents we received for Christmas was a whole side of fresh salmon. As our Christmas menus were planned, Lynne decided to make Gravad Lax for our New Year party. She cut the side into two pieces, spread on the marinade and put it into a plastic ice-cream container, covered it with Clingfilm then put another container on top and filled this with heavy jars to weigh it down. Obviously the tail end didn’t completely cover the other end but it doesn’t matter. You need to turn it daily and keep refrigerated. This sat in the fridge maturing till New Years Eve when she confessed she was too nervous to serve it! Our friends insisted and it was a huge success. It is really not very complicated to make but you have to be brave. If you don’t have Aquavit you can use plain Vodka

One side of fresh salmon - 3 T rough salt - 1 t ground white peppercorns - 1 t ground allspice - 2 T pale brown sugar - 2 T finely chopped fresh dill - 50 ml Aquavit/gin/vodka

Double the quantities for 2 sides

Mix well, spread on all sides of the salmon and proceed as above. Marinate for between 3 and 6 days. When ready remove from the marinade and thinly slice

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Thursday, August 23, 2018

MENU’s Wine of the Week. De Wetshof Limestone Hill Chardonnay 2018

A good prickle on the tongue; the wine is fruity and rounded with citrus, apple, white peach and a little tropical hint, followed by some nice soft chalky tannins and minerality. It pairs with all sorts of food really well, from soups to fish to meat and goes especially well with rich sauces

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On the MENU this week Sopa de Garbanzos (Moorish Chickpea and Spinach Soup)

Given the cold and thankfully wet winter we are enjoying, Lynne took a risk and planted a pot full of spinach. No, not chard, real spinach. It was needing a first harvest of rain-drenched leaves, so she went searching for a suitable recipe. The weather has been SO cold for Cape Town and soup is again on the menu. This is from the Casa Moro cookbook, a favourite in our household, by Sam and Sam Clark in London

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Bottling The Vineyard Hotel's 2018 Sauvignon blanc at Klein Constantia

We gathered in the tasting room

Matthew Day of Klein COnstantia and Ndaba Dube the Vineyard Hotel's F & B Manager

They welcomed us with a glass of the Klein Constantia 2014 MCC

A quick look at the Vinoteque as we headed for the cellar. Some lovely historic wines there, we are very covetous

Marize Uys and Joaquim Sá of Amorim Cork

Klaus Schilling, photographer Gavin and Lynne chatting to Matt

Hey, they even bottle their own water!

Lose this one and move the other up The wine has to be decanted into the bottling machine. There was not enough this year to put in a barrel.

The pour

Move up

Joakin Sa of Amorin Cork and KC;s marketing ?? just checking that the machine work

Pour carefully, we dont want to lose a drop

Matt with ROy Davis Managing Director ???title??? of the Vineyard Hotel

Roy Davis telling us about the harvest this year

We all get to take two bottles to the maching and get it filled

Lex ???Petousis owner of the Vineyard Hotel gets to go first

This is how you do it

Ndaba Dube with his two bottles

THe tasting room with the wine cellar on view behind the glass windows

Alan Wickstrom gave us a taste of the excellent 2015 Klein Constantia Estate Red before everyone left for lunch at the Vineyard Hotel. There, they would be tasting some previous vintages. Sadly we had a previously accepted media appointment so had to miss it

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