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Transcript of Country Life Magazine Article - Eating Stories
7232019 Country Life Magazine Article - Eating Stories
httpslidepdfcomreaderfullcountry-life-magazine-article-eating-stories 15
7232019 Country Life Magazine Article - Eating Stories
httpslidepdfcomreaderfullcountry-life-magazine-article-eating-stories 25
At her cookery school in Hilton award-winning KwaZulu-Natal chefJackie Cameron puts her creative air to work on heritage food
WORDS A NDREA ABBOTT PICTURES CLINTON FRIEDMAN
her art as head chef at Hartford House in the
KwaZulu-Natal Midlands before beginning
this new chapter in her career This year she
realised her long-held dream of opening the
Jackie Cameron School of Food amp Wine in
Hilton ldquoItrsquos been a 15-year journey to this
pointrdquo she says The school occupies the large
thatched house that Jackie grew up in which
has been transformed over the past six years
into a superb teaching and functions venue
She shows us around the expansive
property Therersquos an impressive boardroom
a purpose-built wine cellar ndash ldquomy school
is the only one in the country thatrsquos
internationally accredited for both food and
winerdquo three kitchens a functions area where
bespoke cookery classes are held an outdoor
area where Weber braai classes take place
once a month and the School Outlet
This is a light-lled space where a couple
of gas ranges a long counter and seriously
good coffee give you a sense of being in
a trendy little cafeacute On sale are wares made
by the students that carry their names ndash
for example Carlarsquos Bread ldquoThe biggest
challenge for young chefs is to get their
names out thererdquo says Jackie ldquoThe outlet is
a chance for them to showcase their skillsrdquo
Itrsquos also where the public can seek advice
on culinary problems (that opped meringue
the rubber-like white saucehellip) and buy
products not normally available in regular
retail outlets Valrhona chocolate from France
is a mouth-watering example
While Jackie is fully behind the lsquosupport
localrsquo movement ndash ldquonot just because itrsquos
ldquoEverything I do
has a story to itrdquo
says multi-award
winning chef Jackie
Cameron as she
applies the delicate nishing touches to a dish
picturesquely named Seaside Mussel Shell
with Memories
The memories in question are of family
holidays on the beach ndash ldquoour seaside
meanderingsrdquo A much earlier memory is
of standing on a chair so she could reach the
counter in her grandmotherrsquos kitchen
ldquoI was kneading bread dough Granny Dot
was patting me on my back saying lsquoCome
on Jackie put your back into itrsquordquo
Doing things properly has become almost
a mantra for Jackie who famously honed
local but because itrsquos fabulousrdquo ndash her
exacting standards mean she sometimes
has to go further aeld And so most
of the equipment in her functions and
demonstration kitchens is imported
ldquoIt has to last so I buy the best in the
world ndash brands that have stood the testof timerdquo
In the functions kitchen we meet Jackiersquos
rst students ndash Carla Schulze Cara Conway
and Kate Cousins Theyrsquore about a third
of the way through their 18-month course
and say they love every minute of it even
the less glamorous aspects like cleaning up
The syllabus adheres to the requirements
laid down by the City and Guilds of London
Institute but Jackie has added extra modules
such as a four-day intensive baking course
a cake-icing course and a French course to
give students insight into French culinary
terms and food culture
Therersquos also a strong focus on the
business aspect of the restaurant industry ndash
sourcing products dealing with suppliers
costing accounting media promotion ndash all
vital in equipping students to succeed in
what has become a tough and competitive
eld ldquoThings have changed a lot since
I went to the Christina Martin School in
Durbanrdquo Jackie says ldquoBack then for
example the only television celebrity chefs
were Floyd and the Two Fat Ladies and
Jamie Oliver was just starting outrdquo
We watch Jackie and the students
assemble a range of unique little starters
designed to be presented on one table for
friends and family to enjoy in a casual
environment
There are little brown open bags with
beer-steamed mealie bread chilli bites and
patta withamaqheqhe (amasi strained through
a muslin cloth overnight then avoured with
herbs) nori crisp with sesame hake avocado
pureacutee and red onion beef tongue with samp
and beans grannyrsquos glazed carrots and Fredarsquos
cabbage hay-smoked beef llet with ashed
leek porcini duck with crisp roast vegetables
pork belly terrine with green apple Jackie
describes them as ldquoTaste delights that can
be served with some beautiful craft beer and
bubblesrdquo
As with the Seaside Mussel Shell each
tells a story The duck dish for example came
about after Jackie explored the forest behind
the school with her sister Sheldee
Roan He later presented her with
many different coloured and type
mushrooms that hersquod foraged ldquoI
keeping these for a special occas
says ldquoI felt that the Dargle duck
local product thatrsquos won produce
many times deserved such a trea
the slow-dried vegetables lightly
handmade butter resemble the fo
A picture such as that empha
creative air for which Jackie is
Asked how she would describe
she immediately says ldquoHeritage
denes that as food that takes he
roots Like the Seaside Mussel
Memories 983150
Map reference D8 see in
Jackie Cameron School of Fo
033 343 1784 jackiecameronc
wwwjackiecameroncoza
Eating Stories
OPPOSITE PAGE Jackie Cameron with
students Cara Conway and Carla Schulze (left)
and Kate Conway (right) create chocolate
truffles in the Functions Kitchen LEFT The
School Outlet is like a trendy little cafeacute
RIGHT Jackie has a hands-on teaching
approach BELOW Excellent cappuccino and
petit fours fit for royalty R IGHT The Functions
Room overlooks the garden and is where
bespoke cooking events are held
w ww co un tr yl if e co z a w ww co un tr yl if e co z a106 107
7232019 Country Life Magazine Article - Eating Stories
httpslidepdfcomreaderfullcountry-life-magazine-article-eating-stories 35
Bread (makes about 10 small cups)
bull 125ml our
bull 625ml cregraveme fraicircche
bull 250g fresh corn cut from the cob
bull 2 whole eggs
bull 225ml salted butter melted
bull 25g white sugar
bull 25ml ne salt
bull 25ml baking powderbull 2 cans (880ml) beer
Ramolarsquos Chilli Bites
Makes 40-50 (this recipe can be halved)
bull 250ml gram our chickpea our
bull 125ml cake our
bull 25ml turmeric fresh if possible
bull 75ml Durban masala or red masala
bull 5ml white sugar
METHOD To make the bread place all the
ingredients into a liquidiser for a few seconds
to blend the corn and mix all the ingredients
together Grease little ower pots or small metal
tomato paste 100ml tins Place mixture inside the
pots or tins put cling wrap on the top and poke
a few holes in it Place the beer into a steamer
and the pots into steamer following the operation
guidelines Allow to steam for about 25 minutes
or until cooked If you donrsquot have an electric
steamer make your own with a colander placedinside a large pot or a wire rack balanced on
an empty jam tin
To make the chilli bites heat the oil for deep-
frying Mix the gram our cake our coriander
salt turmeric masala sugar and baking powder
together Add 15ml oil and mix through Add the
warm water which will make the mixture into
a batter Add the remaining ingredients Take
teaspoons of the batter and drop them into the oil
(best for the oil to be on a medium heat as you
donrsquot want the outside to get to brown before the
inside is cooked) Turn them around and cook
until brown on the outside and cooked inside
To make the patta combine all the dry
ingredients and mix together Add the oil and
crumble together Add the remaining ingredients
to make a soft spreadable batter Scrape and thinthe veins out of the amadumbie leaves wash and
dry Lay the leaves at down shiny side down
and pointed end away from you Apply a thin
layer of batter with your ngertips on the entire
leaf Fold the sides to meet in the centre Spread
some more batter over the leaves Roll up tightly
like a Swiss roll wrap in cling wrap Place in
a pot of boiling water to poach for 15 minutes
Allow to cool remove the cling wrap cut into
slices and shallow-fry well on both sides Drain
on kitchen paper towel and serve
To make the amaqheqhe place the maas in an
oil lter attached to a sieve over a bowl and leave
in the refrigerator overnight for the maas curd and
whey to separate Remove the maas curd from
the oil lter mix with a selection of chopped
herbs and season with salt and pepper Place into
a piping bag To serve place the breads on a bread
board pipe the amaqheqhe over and add thick
lashings of butter
Beverage suggestionClockwork Brewhouse
The Pitter beer
bull 5ml baking powder
bull salt
bull 15ml sunower oil
bull 250ml warm water
bull 45ml coriander chopped
bull 75g carrots peeled and grated
bull 100g potatoes peeled and grated
bull 65g onions grated
bull extra sunower oil for frying
Ramolarsquos Patta
Makes 6 rolls
bull 500ml gram our chickpea our
bull 250ml mealie meal
bull 125ml white bread our
bull 15ml ne salt
bull 25ml turmeric powder freshly grated if possible
bull 5ml ginger powder
bull 5ml fresh garlic grated
bull 20ml Durban masala or hot and spicy masala
bull 10ml garam masala or hot and spicy masala
bull 10ml cumin seeds
bull 15ml desiccated coconut
bull 10ml fresh coriander chopped
bull 2ml bicarbonate of soda
bull 40ml white sugar
bull 50ml sunower oilbull 200ml vinegar
bull 200ml warm water
bull amadumbie leaves or spinach as a substitute
bull extra sunower oil for frying
Amaqheqhe
bull 500ml maas amazi
bull selection of fresh herbs chopped
Beer-steamed Mealie Bread with Chilli Bites Patta and Amaqheqhe
METHOD To make the nori make a paste with the our and wa
the rough side of 3 nori sheets with this paste Mix the white and
seeds together Coat the 3 nori sheets with the sesame seeds then
remaining 3 nori sheets with the paste and place them on top of th
coated sheets as when making a sandwich Cut them into squares
fry in oil until crispy
To make the dressing sauteacute the onions in the butter allow to c
not to brown Add the remaining ingredients (except for the sh)simmer for a few minutes Let the mixture cool down slightly the
10 seconds
Marinate the sh in the onion-sesame dressing for about 30 mi
Arrange the cured sh beautifully on the nori crisp Garnish with
pureacutee tomato with seeds removed and cut into small blocks slic
and trout caviar Drizzle olive oil over and season with freshly gr
pepper Decorate with nasturtium leaves Eat with your hands
Wine suggestion Jordan Riesling
500g hake cut into 15cmx15cm blocks
Nori
bull 50ml cake our
bull 6 sheets seaweed nori
bull 150ml white sesame seeds lightly roasted
bull 150ml black sesame seeds lightly roasted
bull sunower oil for frying
Nori Crisp with Sesame Hake
Makes 10 tapas portions
Sesame Dressing
bull 400g onions nely chopp
bull 120g butter
bull 60ml freshly squeezed le
bull 180ml soy sauce
bull 30ml sesame oil
wwwcountrylifecoza
JACKIE CAMERON 983159 COUNTR
7232019 Country Life Magazine Article - Eating Stories
httpslidepdfcomreaderfullcountry-life-magazine-article-eating-stories 45
Seaside Mussel Shell with MemoriesMakes 6 tapas portions
Soup
bull 1ℓ white wine
bull 800g half-shelled mussels fresh if possible
bull 200g onions sliced
bull 8g fresh garlic grated
bull 75g fresh fennel bulbs chopped
bull 150g potatoes peeled and chopped
bull 15ml Pernod
bull 250ml cream
bull 250ml full-cream milkbull 250ml sh or vegetable stock
bull 35g salted butter
bull 30ml sunower oil
bull 250ml white wine poaching liquid
(kept aside from when the mussels are poached)
Baba Ganoush (makes about 300ml)
bull 3 medium brinjals skins on
bull 1 large clove fresh garlic
bull 15ml freshly squeezed lemon juice
bull 1 tablespoon olive oil
bull ne salt and black pepper
METHOD To make the soup in a large pot bring the white
wine to the boil Then poach the 800g mussels in the white
wine for about 2 minutes remove and allow to cool slightly
Remove the mussels from the shells keep them to one sideand place the shells back into the boiling wine and allow to
boil for 5 minutes to enhance the avour Strain the wine
through an oil lter keep the liquid for later use and the shells
for dishing up Melt the butter and heat the sunower oil in
a pot Add the onions and garlic sauteacute well Add the fennel
and potatoes caramelising them really well Now add the
Pernod cream milk stock and white wine poaching liquid
Cook until the potatoes are soft Add 400g of the mussels take
off the heat Blend strain and check seasoning
For the baba ganoush if you have a gas stove ignite
a burner on top of the stove and using a carving fork or long-
nose tong to avoid burning yourself char the brinjals on top of
this ame Place them into a plastic bag tie closed and allow
to cool If using an electric oven place brinjals onto a tray
lightly drizzled with olive oil and char in a hot oven When
cool remove the skins Liquidise brinjal esh with the other
ingredients and season well
To serve as pictured take a mussel shell place 1frac12 tsp
soup into it add a mussel from the remaining 400g and pipe
the baba ganoush and a good quality mayonnaise over it
Wine suggestion Cape of Good Hope Serruria
Chardonnay
Hay-smoked Beef Fillet with Leek Pureacuteeand Ashed LeeksMakes 3 tapas portions
Fillet
bull 15ml duck fat
bull 150g portion beef llet all sinew
removed and cleaned
bull smoked salt
bull hay
Leek Pureacutee
bull 100g fresh leeks
bull 250ml cream
Ashed Leeks
bull 100g fresh baby le
METHOD For the beef put the duck fat in a pan Wh
smoking hot sear the beef llet Place some hay onto
oven tray place the portion of beef llet on it season
salt and top with more hay Cover with foil Place the
oven at 260degC and smoke for about 5 minutes Remov
oven allow to rest then cut the beef llet into slices T
pureacutee blend the leeks and cream very well together S
place into a piping bag Set aside
To make ashed leeks cut the baby leeks in half width
then again in half lengthwise Place them onto a sheet of
paper and into the oven at 125degC for 30-60min Remove
at different times of cooking to ensure different coloured
golden-crisp ones to almost charcoal
To serve slice the beef llet and place onto your pl
the leek pureacutee on top and add the ashed leeks Season
grind of ne salt and garnish with freshly picked herbs
Wine suggestion Sijnn Syrah
w ww co un tr yl if e co z a w ww co un tr yl if e co z a110 111
COUNTRY CHEF 983159 JACKIE CAMERON
7232019 Country Life Magazine Article - Eating Stories
httpslidepdfcomreaderfullcountry-life-magazine-article-eating-stories 55
For J
Mushroom
Bre
wwwcou
Dark Rum and Raisin TrufflesMakes 50 tapas portions
bull 125ml raisins
bull 625ml rum
bull 80ml cream
bull 250g dark chocolate chopped
bull cocoa powder
METHOD Place the raisins into the rum and soak for a few minutes Heat the
in a small saucepan and when the mixture just comes to the boil remove from
In a bain marie place your chocolate in the top bowl and pour over the hot crea
off the heat allow the chocolate to melt When the chocolate is completely me
soaked raisins then pour the mixture into a container and place in the refrigera
overnight if possible When set using a Parisienne scoop (melon baller) roll tr
Dust the trufes with cocoa powder
VariationCandied peel and spiced trufes is a nice variation Simply replac
rum and raisins with 80ml candied peel 15ml cinnamon powder 5ml mixed
nd 25ml ginger powder
Wine suggestion Waterford Heatherleigh
Samp and Beans with Beef Tongue
Makes 8 tapas portions
Red Wine Sauce
bull 750ml red wine
bull 150g tomato paste
bull 5ℓ beef stock
bull salt and black pepper
Samp and Beanbull 30g salted butter
bull 30ml sunower oil
bull 500g onions nely chopped
bull 15g fresh garlic grated
bull 250g topside beef mincemeat
bull 375ml samp cooked
bull 1875ml white butter beans cooked
bull 1875ml speckled sugar beans cooked
bull 250ml red wine sauce
bull 3 egg yolks
bull salt and black pepper
bull beef tongue cooked
METHOD To make the sauce in a large pot bring the red wine to the
boil Whisk in the tomato paste and allow to cook for about 5 minutes
Add the stock combine well and allow this mixture to reduce by about
34 Strain through an oil lter place back on the heat keeping the
sauce hot (Leftover sauce can be placed in the fridge)
To make the samp and beans heat a pot well add the butter and
oil Sauteacute the onions and garlic until well caramelised this is very
important Add the mincemeat and cook be careful not to overcookAdd the cooked samp and beans with the red wine sauce and allow
to come to a simmer Add the egg yolks and season well with salt and
black pepper Allow the mixture to simmer for 5 minutes
Serve the samp and beans as is or you can lsquoparty it uprsquo with slices
of beef tongue horseradish carrots and sliced green cabbage
Wine suggestion Grangehurst Pinotage
wwwcountrylifecoza 113
JACKIE CAMERON 983159 COUNTR
7232019 Country Life Magazine Article - Eating Stories
httpslidepdfcomreaderfullcountry-life-magazine-article-eating-stories 25
At her cookery school in Hilton award-winning KwaZulu-Natal chefJackie Cameron puts her creative air to work on heritage food
WORDS A NDREA ABBOTT PICTURES CLINTON FRIEDMAN
her art as head chef at Hartford House in the
KwaZulu-Natal Midlands before beginning
this new chapter in her career This year she
realised her long-held dream of opening the
Jackie Cameron School of Food amp Wine in
Hilton ldquoItrsquos been a 15-year journey to this
pointrdquo she says The school occupies the large
thatched house that Jackie grew up in which
has been transformed over the past six years
into a superb teaching and functions venue
She shows us around the expansive
property Therersquos an impressive boardroom
a purpose-built wine cellar ndash ldquomy school
is the only one in the country thatrsquos
internationally accredited for both food and
winerdquo three kitchens a functions area where
bespoke cookery classes are held an outdoor
area where Weber braai classes take place
once a month and the School Outlet
This is a light-lled space where a couple
of gas ranges a long counter and seriously
good coffee give you a sense of being in
a trendy little cafeacute On sale are wares made
by the students that carry their names ndash
for example Carlarsquos Bread ldquoThe biggest
challenge for young chefs is to get their
names out thererdquo says Jackie ldquoThe outlet is
a chance for them to showcase their skillsrdquo
Itrsquos also where the public can seek advice
on culinary problems (that opped meringue
the rubber-like white saucehellip) and buy
products not normally available in regular
retail outlets Valrhona chocolate from France
is a mouth-watering example
While Jackie is fully behind the lsquosupport
localrsquo movement ndash ldquonot just because itrsquos
ldquoEverything I do
has a story to itrdquo
says multi-award
winning chef Jackie
Cameron as she
applies the delicate nishing touches to a dish
picturesquely named Seaside Mussel Shell
with Memories
The memories in question are of family
holidays on the beach ndash ldquoour seaside
meanderingsrdquo A much earlier memory is
of standing on a chair so she could reach the
counter in her grandmotherrsquos kitchen
ldquoI was kneading bread dough Granny Dot
was patting me on my back saying lsquoCome
on Jackie put your back into itrsquordquo
Doing things properly has become almost
a mantra for Jackie who famously honed
local but because itrsquos fabulousrdquo ndash her
exacting standards mean she sometimes
has to go further aeld And so most
of the equipment in her functions and
demonstration kitchens is imported
ldquoIt has to last so I buy the best in the
world ndash brands that have stood the testof timerdquo
In the functions kitchen we meet Jackiersquos
rst students ndash Carla Schulze Cara Conway
and Kate Cousins Theyrsquore about a third
of the way through their 18-month course
and say they love every minute of it even
the less glamorous aspects like cleaning up
The syllabus adheres to the requirements
laid down by the City and Guilds of London
Institute but Jackie has added extra modules
such as a four-day intensive baking course
a cake-icing course and a French course to
give students insight into French culinary
terms and food culture
Therersquos also a strong focus on the
business aspect of the restaurant industry ndash
sourcing products dealing with suppliers
costing accounting media promotion ndash all
vital in equipping students to succeed in
what has become a tough and competitive
eld ldquoThings have changed a lot since
I went to the Christina Martin School in
Durbanrdquo Jackie says ldquoBack then for
example the only television celebrity chefs
were Floyd and the Two Fat Ladies and
Jamie Oliver was just starting outrdquo
We watch Jackie and the students
assemble a range of unique little starters
designed to be presented on one table for
friends and family to enjoy in a casual
environment
There are little brown open bags with
beer-steamed mealie bread chilli bites and
patta withamaqheqhe (amasi strained through
a muslin cloth overnight then avoured with
herbs) nori crisp with sesame hake avocado
pureacutee and red onion beef tongue with samp
and beans grannyrsquos glazed carrots and Fredarsquos
cabbage hay-smoked beef llet with ashed
leek porcini duck with crisp roast vegetables
pork belly terrine with green apple Jackie
describes them as ldquoTaste delights that can
be served with some beautiful craft beer and
bubblesrdquo
As with the Seaside Mussel Shell each
tells a story The duck dish for example came
about after Jackie explored the forest behind
the school with her sister Sheldee
Roan He later presented her with
many different coloured and type
mushrooms that hersquod foraged ldquoI
keeping these for a special occas
says ldquoI felt that the Dargle duck
local product thatrsquos won produce
many times deserved such a trea
the slow-dried vegetables lightly
handmade butter resemble the fo
A picture such as that empha
creative air for which Jackie is
Asked how she would describe
she immediately says ldquoHeritage
denes that as food that takes he
roots Like the Seaside Mussel
Memories 983150
Map reference D8 see in
Jackie Cameron School of Fo
033 343 1784 jackiecameronc
wwwjackiecameroncoza
Eating Stories
OPPOSITE PAGE Jackie Cameron with
students Cara Conway and Carla Schulze (left)
and Kate Conway (right) create chocolate
truffles in the Functions Kitchen LEFT The
School Outlet is like a trendy little cafeacute
RIGHT Jackie has a hands-on teaching
approach BELOW Excellent cappuccino and
petit fours fit for royalty R IGHT The Functions
Room overlooks the garden and is where
bespoke cooking events are held
w ww co un tr yl if e co z a w ww co un tr yl if e co z a106 107
7232019 Country Life Magazine Article - Eating Stories
httpslidepdfcomreaderfullcountry-life-magazine-article-eating-stories 35
Bread (makes about 10 small cups)
bull 125ml our
bull 625ml cregraveme fraicircche
bull 250g fresh corn cut from the cob
bull 2 whole eggs
bull 225ml salted butter melted
bull 25g white sugar
bull 25ml ne salt
bull 25ml baking powderbull 2 cans (880ml) beer
Ramolarsquos Chilli Bites
Makes 40-50 (this recipe can be halved)
bull 250ml gram our chickpea our
bull 125ml cake our
bull 25ml turmeric fresh if possible
bull 75ml Durban masala or red masala
bull 5ml white sugar
METHOD To make the bread place all the
ingredients into a liquidiser for a few seconds
to blend the corn and mix all the ingredients
together Grease little ower pots or small metal
tomato paste 100ml tins Place mixture inside the
pots or tins put cling wrap on the top and poke
a few holes in it Place the beer into a steamer
and the pots into steamer following the operation
guidelines Allow to steam for about 25 minutes
or until cooked If you donrsquot have an electric
steamer make your own with a colander placedinside a large pot or a wire rack balanced on
an empty jam tin
To make the chilli bites heat the oil for deep-
frying Mix the gram our cake our coriander
salt turmeric masala sugar and baking powder
together Add 15ml oil and mix through Add the
warm water which will make the mixture into
a batter Add the remaining ingredients Take
teaspoons of the batter and drop them into the oil
(best for the oil to be on a medium heat as you
donrsquot want the outside to get to brown before the
inside is cooked) Turn them around and cook
until brown on the outside and cooked inside
To make the patta combine all the dry
ingredients and mix together Add the oil and
crumble together Add the remaining ingredients
to make a soft spreadable batter Scrape and thinthe veins out of the amadumbie leaves wash and
dry Lay the leaves at down shiny side down
and pointed end away from you Apply a thin
layer of batter with your ngertips on the entire
leaf Fold the sides to meet in the centre Spread
some more batter over the leaves Roll up tightly
like a Swiss roll wrap in cling wrap Place in
a pot of boiling water to poach for 15 minutes
Allow to cool remove the cling wrap cut into
slices and shallow-fry well on both sides Drain
on kitchen paper towel and serve
To make the amaqheqhe place the maas in an
oil lter attached to a sieve over a bowl and leave
in the refrigerator overnight for the maas curd and
whey to separate Remove the maas curd from
the oil lter mix with a selection of chopped
herbs and season with salt and pepper Place into
a piping bag To serve place the breads on a bread
board pipe the amaqheqhe over and add thick
lashings of butter
Beverage suggestionClockwork Brewhouse
The Pitter beer
bull 5ml baking powder
bull salt
bull 15ml sunower oil
bull 250ml warm water
bull 45ml coriander chopped
bull 75g carrots peeled and grated
bull 100g potatoes peeled and grated
bull 65g onions grated
bull extra sunower oil for frying
Ramolarsquos Patta
Makes 6 rolls
bull 500ml gram our chickpea our
bull 250ml mealie meal
bull 125ml white bread our
bull 15ml ne salt
bull 25ml turmeric powder freshly grated if possible
bull 5ml ginger powder
bull 5ml fresh garlic grated
bull 20ml Durban masala or hot and spicy masala
bull 10ml garam masala or hot and spicy masala
bull 10ml cumin seeds
bull 15ml desiccated coconut
bull 10ml fresh coriander chopped
bull 2ml bicarbonate of soda
bull 40ml white sugar
bull 50ml sunower oilbull 200ml vinegar
bull 200ml warm water
bull amadumbie leaves or spinach as a substitute
bull extra sunower oil for frying
Amaqheqhe
bull 500ml maas amazi
bull selection of fresh herbs chopped
Beer-steamed Mealie Bread with Chilli Bites Patta and Amaqheqhe
METHOD To make the nori make a paste with the our and wa
the rough side of 3 nori sheets with this paste Mix the white and
seeds together Coat the 3 nori sheets with the sesame seeds then
remaining 3 nori sheets with the paste and place them on top of th
coated sheets as when making a sandwich Cut them into squares
fry in oil until crispy
To make the dressing sauteacute the onions in the butter allow to c
not to brown Add the remaining ingredients (except for the sh)simmer for a few minutes Let the mixture cool down slightly the
10 seconds
Marinate the sh in the onion-sesame dressing for about 30 mi
Arrange the cured sh beautifully on the nori crisp Garnish with
pureacutee tomato with seeds removed and cut into small blocks slic
and trout caviar Drizzle olive oil over and season with freshly gr
pepper Decorate with nasturtium leaves Eat with your hands
Wine suggestion Jordan Riesling
500g hake cut into 15cmx15cm blocks
Nori
bull 50ml cake our
bull 6 sheets seaweed nori
bull 150ml white sesame seeds lightly roasted
bull 150ml black sesame seeds lightly roasted
bull sunower oil for frying
Nori Crisp with Sesame Hake
Makes 10 tapas portions
Sesame Dressing
bull 400g onions nely chopp
bull 120g butter
bull 60ml freshly squeezed le
bull 180ml soy sauce
bull 30ml sesame oil
wwwcountrylifecoza
JACKIE CAMERON 983159 COUNTR
7232019 Country Life Magazine Article - Eating Stories
httpslidepdfcomreaderfullcountry-life-magazine-article-eating-stories 45
Seaside Mussel Shell with MemoriesMakes 6 tapas portions
Soup
bull 1ℓ white wine
bull 800g half-shelled mussels fresh if possible
bull 200g onions sliced
bull 8g fresh garlic grated
bull 75g fresh fennel bulbs chopped
bull 150g potatoes peeled and chopped
bull 15ml Pernod
bull 250ml cream
bull 250ml full-cream milkbull 250ml sh or vegetable stock
bull 35g salted butter
bull 30ml sunower oil
bull 250ml white wine poaching liquid
(kept aside from when the mussels are poached)
Baba Ganoush (makes about 300ml)
bull 3 medium brinjals skins on
bull 1 large clove fresh garlic
bull 15ml freshly squeezed lemon juice
bull 1 tablespoon olive oil
bull ne salt and black pepper
METHOD To make the soup in a large pot bring the white
wine to the boil Then poach the 800g mussels in the white
wine for about 2 minutes remove and allow to cool slightly
Remove the mussels from the shells keep them to one sideand place the shells back into the boiling wine and allow to
boil for 5 minutes to enhance the avour Strain the wine
through an oil lter keep the liquid for later use and the shells
for dishing up Melt the butter and heat the sunower oil in
a pot Add the onions and garlic sauteacute well Add the fennel
and potatoes caramelising them really well Now add the
Pernod cream milk stock and white wine poaching liquid
Cook until the potatoes are soft Add 400g of the mussels take
off the heat Blend strain and check seasoning
For the baba ganoush if you have a gas stove ignite
a burner on top of the stove and using a carving fork or long-
nose tong to avoid burning yourself char the brinjals on top of
this ame Place them into a plastic bag tie closed and allow
to cool If using an electric oven place brinjals onto a tray
lightly drizzled with olive oil and char in a hot oven When
cool remove the skins Liquidise brinjal esh with the other
ingredients and season well
To serve as pictured take a mussel shell place 1frac12 tsp
soup into it add a mussel from the remaining 400g and pipe
the baba ganoush and a good quality mayonnaise over it
Wine suggestion Cape of Good Hope Serruria
Chardonnay
Hay-smoked Beef Fillet with Leek Pureacuteeand Ashed LeeksMakes 3 tapas portions
Fillet
bull 15ml duck fat
bull 150g portion beef llet all sinew
removed and cleaned
bull smoked salt
bull hay
Leek Pureacutee
bull 100g fresh leeks
bull 250ml cream
Ashed Leeks
bull 100g fresh baby le
METHOD For the beef put the duck fat in a pan Wh
smoking hot sear the beef llet Place some hay onto
oven tray place the portion of beef llet on it season
salt and top with more hay Cover with foil Place the
oven at 260degC and smoke for about 5 minutes Remov
oven allow to rest then cut the beef llet into slices T
pureacutee blend the leeks and cream very well together S
place into a piping bag Set aside
To make ashed leeks cut the baby leeks in half width
then again in half lengthwise Place them onto a sheet of
paper and into the oven at 125degC for 30-60min Remove
at different times of cooking to ensure different coloured
golden-crisp ones to almost charcoal
To serve slice the beef llet and place onto your pl
the leek pureacutee on top and add the ashed leeks Season
grind of ne salt and garnish with freshly picked herbs
Wine suggestion Sijnn Syrah
w ww co un tr yl if e co z a w ww co un tr yl if e co z a110 111
COUNTRY CHEF 983159 JACKIE CAMERON
7232019 Country Life Magazine Article - Eating Stories
httpslidepdfcomreaderfullcountry-life-magazine-article-eating-stories 55
For J
Mushroom
Bre
wwwcou
Dark Rum and Raisin TrufflesMakes 50 tapas portions
bull 125ml raisins
bull 625ml rum
bull 80ml cream
bull 250g dark chocolate chopped
bull cocoa powder
METHOD Place the raisins into the rum and soak for a few minutes Heat the
in a small saucepan and when the mixture just comes to the boil remove from
In a bain marie place your chocolate in the top bowl and pour over the hot crea
off the heat allow the chocolate to melt When the chocolate is completely me
soaked raisins then pour the mixture into a container and place in the refrigera
overnight if possible When set using a Parisienne scoop (melon baller) roll tr
Dust the trufes with cocoa powder
VariationCandied peel and spiced trufes is a nice variation Simply replac
rum and raisins with 80ml candied peel 15ml cinnamon powder 5ml mixed
nd 25ml ginger powder
Wine suggestion Waterford Heatherleigh
Samp and Beans with Beef Tongue
Makes 8 tapas portions
Red Wine Sauce
bull 750ml red wine
bull 150g tomato paste
bull 5ℓ beef stock
bull salt and black pepper
Samp and Beanbull 30g salted butter
bull 30ml sunower oil
bull 500g onions nely chopped
bull 15g fresh garlic grated
bull 250g topside beef mincemeat
bull 375ml samp cooked
bull 1875ml white butter beans cooked
bull 1875ml speckled sugar beans cooked
bull 250ml red wine sauce
bull 3 egg yolks
bull salt and black pepper
bull beef tongue cooked
METHOD To make the sauce in a large pot bring the red wine to the
boil Whisk in the tomato paste and allow to cook for about 5 minutes
Add the stock combine well and allow this mixture to reduce by about
34 Strain through an oil lter place back on the heat keeping the
sauce hot (Leftover sauce can be placed in the fridge)
To make the samp and beans heat a pot well add the butter and
oil Sauteacute the onions and garlic until well caramelised this is very
important Add the mincemeat and cook be careful not to overcookAdd the cooked samp and beans with the red wine sauce and allow
to come to a simmer Add the egg yolks and season well with salt and
black pepper Allow the mixture to simmer for 5 minutes
Serve the samp and beans as is or you can lsquoparty it uprsquo with slices
of beef tongue horseradish carrots and sliced green cabbage
Wine suggestion Grangehurst Pinotage
wwwcountrylifecoza 113
JACKIE CAMERON 983159 COUNTR
7232019 Country Life Magazine Article - Eating Stories
httpslidepdfcomreaderfullcountry-life-magazine-article-eating-stories 35
Bread (makes about 10 small cups)
bull 125ml our
bull 625ml cregraveme fraicircche
bull 250g fresh corn cut from the cob
bull 2 whole eggs
bull 225ml salted butter melted
bull 25g white sugar
bull 25ml ne salt
bull 25ml baking powderbull 2 cans (880ml) beer
Ramolarsquos Chilli Bites
Makes 40-50 (this recipe can be halved)
bull 250ml gram our chickpea our
bull 125ml cake our
bull 25ml turmeric fresh if possible
bull 75ml Durban masala or red masala
bull 5ml white sugar
METHOD To make the bread place all the
ingredients into a liquidiser for a few seconds
to blend the corn and mix all the ingredients
together Grease little ower pots or small metal
tomato paste 100ml tins Place mixture inside the
pots or tins put cling wrap on the top and poke
a few holes in it Place the beer into a steamer
and the pots into steamer following the operation
guidelines Allow to steam for about 25 minutes
or until cooked If you donrsquot have an electric
steamer make your own with a colander placedinside a large pot or a wire rack balanced on
an empty jam tin
To make the chilli bites heat the oil for deep-
frying Mix the gram our cake our coriander
salt turmeric masala sugar and baking powder
together Add 15ml oil and mix through Add the
warm water which will make the mixture into
a batter Add the remaining ingredients Take
teaspoons of the batter and drop them into the oil
(best for the oil to be on a medium heat as you
donrsquot want the outside to get to brown before the
inside is cooked) Turn them around and cook
until brown on the outside and cooked inside
To make the patta combine all the dry
ingredients and mix together Add the oil and
crumble together Add the remaining ingredients
to make a soft spreadable batter Scrape and thinthe veins out of the amadumbie leaves wash and
dry Lay the leaves at down shiny side down
and pointed end away from you Apply a thin
layer of batter with your ngertips on the entire
leaf Fold the sides to meet in the centre Spread
some more batter over the leaves Roll up tightly
like a Swiss roll wrap in cling wrap Place in
a pot of boiling water to poach for 15 minutes
Allow to cool remove the cling wrap cut into
slices and shallow-fry well on both sides Drain
on kitchen paper towel and serve
To make the amaqheqhe place the maas in an
oil lter attached to a sieve over a bowl and leave
in the refrigerator overnight for the maas curd and
whey to separate Remove the maas curd from
the oil lter mix with a selection of chopped
herbs and season with salt and pepper Place into
a piping bag To serve place the breads on a bread
board pipe the amaqheqhe over and add thick
lashings of butter
Beverage suggestionClockwork Brewhouse
The Pitter beer
bull 5ml baking powder
bull salt
bull 15ml sunower oil
bull 250ml warm water
bull 45ml coriander chopped
bull 75g carrots peeled and grated
bull 100g potatoes peeled and grated
bull 65g onions grated
bull extra sunower oil for frying
Ramolarsquos Patta
Makes 6 rolls
bull 500ml gram our chickpea our
bull 250ml mealie meal
bull 125ml white bread our
bull 15ml ne salt
bull 25ml turmeric powder freshly grated if possible
bull 5ml ginger powder
bull 5ml fresh garlic grated
bull 20ml Durban masala or hot and spicy masala
bull 10ml garam masala or hot and spicy masala
bull 10ml cumin seeds
bull 15ml desiccated coconut
bull 10ml fresh coriander chopped
bull 2ml bicarbonate of soda
bull 40ml white sugar
bull 50ml sunower oilbull 200ml vinegar
bull 200ml warm water
bull amadumbie leaves or spinach as a substitute
bull extra sunower oil for frying
Amaqheqhe
bull 500ml maas amazi
bull selection of fresh herbs chopped
Beer-steamed Mealie Bread with Chilli Bites Patta and Amaqheqhe
METHOD To make the nori make a paste with the our and wa
the rough side of 3 nori sheets with this paste Mix the white and
seeds together Coat the 3 nori sheets with the sesame seeds then
remaining 3 nori sheets with the paste and place them on top of th
coated sheets as when making a sandwich Cut them into squares
fry in oil until crispy
To make the dressing sauteacute the onions in the butter allow to c
not to brown Add the remaining ingredients (except for the sh)simmer for a few minutes Let the mixture cool down slightly the
10 seconds
Marinate the sh in the onion-sesame dressing for about 30 mi
Arrange the cured sh beautifully on the nori crisp Garnish with
pureacutee tomato with seeds removed and cut into small blocks slic
and trout caviar Drizzle olive oil over and season with freshly gr
pepper Decorate with nasturtium leaves Eat with your hands
Wine suggestion Jordan Riesling
500g hake cut into 15cmx15cm blocks
Nori
bull 50ml cake our
bull 6 sheets seaweed nori
bull 150ml white sesame seeds lightly roasted
bull 150ml black sesame seeds lightly roasted
bull sunower oil for frying
Nori Crisp with Sesame Hake
Makes 10 tapas portions
Sesame Dressing
bull 400g onions nely chopp
bull 120g butter
bull 60ml freshly squeezed le
bull 180ml soy sauce
bull 30ml sesame oil
wwwcountrylifecoza
JACKIE CAMERON 983159 COUNTR
7232019 Country Life Magazine Article - Eating Stories
httpslidepdfcomreaderfullcountry-life-magazine-article-eating-stories 45
Seaside Mussel Shell with MemoriesMakes 6 tapas portions
Soup
bull 1ℓ white wine
bull 800g half-shelled mussels fresh if possible
bull 200g onions sliced
bull 8g fresh garlic grated
bull 75g fresh fennel bulbs chopped
bull 150g potatoes peeled and chopped
bull 15ml Pernod
bull 250ml cream
bull 250ml full-cream milkbull 250ml sh or vegetable stock
bull 35g salted butter
bull 30ml sunower oil
bull 250ml white wine poaching liquid
(kept aside from when the mussels are poached)
Baba Ganoush (makes about 300ml)
bull 3 medium brinjals skins on
bull 1 large clove fresh garlic
bull 15ml freshly squeezed lemon juice
bull 1 tablespoon olive oil
bull ne salt and black pepper
METHOD To make the soup in a large pot bring the white
wine to the boil Then poach the 800g mussels in the white
wine for about 2 minutes remove and allow to cool slightly
Remove the mussels from the shells keep them to one sideand place the shells back into the boiling wine and allow to
boil for 5 minutes to enhance the avour Strain the wine
through an oil lter keep the liquid for later use and the shells
for dishing up Melt the butter and heat the sunower oil in
a pot Add the onions and garlic sauteacute well Add the fennel
and potatoes caramelising them really well Now add the
Pernod cream milk stock and white wine poaching liquid
Cook until the potatoes are soft Add 400g of the mussels take
off the heat Blend strain and check seasoning
For the baba ganoush if you have a gas stove ignite
a burner on top of the stove and using a carving fork or long-
nose tong to avoid burning yourself char the brinjals on top of
this ame Place them into a plastic bag tie closed and allow
to cool If using an electric oven place brinjals onto a tray
lightly drizzled with olive oil and char in a hot oven When
cool remove the skins Liquidise brinjal esh with the other
ingredients and season well
To serve as pictured take a mussel shell place 1frac12 tsp
soup into it add a mussel from the remaining 400g and pipe
the baba ganoush and a good quality mayonnaise over it
Wine suggestion Cape of Good Hope Serruria
Chardonnay
Hay-smoked Beef Fillet with Leek Pureacuteeand Ashed LeeksMakes 3 tapas portions
Fillet
bull 15ml duck fat
bull 150g portion beef llet all sinew
removed and cleaned
bull smoked salt
bull hay
Leek Pureacutee
bull 100g fresh leeks
bull 250ml cream
Ashed Leeks
bull 100g fresh baby le
METHOD For the beef put the duck fat in a pan Wh
smoking hot sear the beef llet Place some hay onto
oven tray place the portion of beef llet on it season
salt and top with more hay Cover with foil Place the
oven at 260degC and smoke for about 5 minutes Remov
oven allow to rest then cut the beef llet into slices T
pureacutee blend the leeks and cream very well together S
place into a piping bag Set aside
To make ashed leeks cut the baby leeks in half width
then again in half lengthwise Place them onto a sheet of
paper and into the oven at 125degC for 30-60min Remove
at different times of cooking to ensure different coloured
golden-crisp ones to almost charcoal
To serve slice the beef llet and place onto your pl
the leek pureacutee on top and add the ashed leeks Season
grind of ne salt and garnish with freshly picked herbs
Wine suggestion Sijnn Syrah
w ww co un tr yl if e co z a w ww co un tr yl if e co z a110 111
COUNTRY CHEF 983159 JACKIE CAMERON
7232019 Country Life Magazine Article - Eating Stories
httpslidepdfcomreaderfullcountry-life-magazine-article-eating-stories 55
For J
Mushroom
Bre
wwwcou
Dark Rum and Raisin TrufflesMakes 50 tapas portions
bull 125ml raisins
bull 625ml rum
bull 80ml cream
bull 250g dark chocolate chopped
bull cocoa powder
METHOD Place the raisins into the rum and soak for a few minutes Heat the
in a small saucepan and when the mixture just comes to the boil remove from
In a bain marie place your chocolate in the top bowl and pour over the hot crea
off the heat allow the chocolate to melt When the chocolate is completely me
soaked raisins then pour the mixture into a container and place in the refrigera
overnight if possible When set using a Parisienne scoop (melon baller) roll tr
Dust the trufes with cocoa powder
VariationCandied peel and spiced trufes is a nice variation Simply replac
rum and raisins with 80ml candied peel 15ml cinnamon powder 5ml mixed
nd 25ml ginger powder
Wine suggestion Waterford Heatherleigh
Samp and Beans with Beef Tongue
Makes 8 tapas portions
Red Wine Sauce
bull 750ml red wine
bull 150g tomato paste
bull 5ℓ beef stock
bull salt and black pepper
Samp and Beanbull 30g salted butter
bull 30ml sunower oil
bull 500g onions nely chopped
bull 15g fresh garlic grated
bull 250g topside beef mincemeat
bull 375ml samp cooked
bull 1875ml white butter beans cooked
bull 1875ml speckled sugar beans cooked
bull 250ml red wine sauce
bull 3 egg yolks
bull salt and black pepper
bull beef tongue cooked
METHOD To make the sauce in a large pot bring the red wine to the
boil Whisk in the tomato paste and allow to cook for about 5 minutes
Add the stock combine well and allow this mixture to reduce by about
34 Strain through an oil lter place back on the heat keeping the
sauce hot (Leftover sauce can be placed in the fridge)
To make the samp and beans heat a pot well add the butter and
oil Sauteacute the onions and garlic until well caramelised this is very
important Add the mincemeat and cook be careful not to overcookAdd the cooked samp and beans with the red wine sauce and allow
to come to a simmer Add the egg yolks and season well with salt and
black pepper Allow the mixture to simmer for 5 minutes
Serve the samp and beans as is or you can lsquoparty it uprsquo with slices
of beef tongue horseradish carrots and sliced green cabbage
Wine suggestion Grangehurst Pinotage
wwwcountrylifecoza 113
JACKIE CAMERON 983159 COUNTR
7232019 Country Life Magazine Article - Eating Stories
httpslidepdfcomreaderfullcountry-life-magazine-article-eating-stories 45
Seaside Mussel Shell with MemoriesMakes 6 tapas portions
Soup
bull 1ℓ white wine
bull 800g half-shelled mussels fresh if possible
bull 200g onions sliced
bull 8g fresh garlic grated
bull 75g fresh fennel bulbs chopped
bull 150g potatoes peeled and chopped
bull 15ml Pernod
bull 250ml cream
bull 250ml full-cream milkbull 250ml sh or vegetable stock
bull 35g salted butter
bull 30ml sunower oil
bull 250ml white wine poaching liquid
(kept aside from when the mussels are poached)
Baba Ganoush (makes about 300ml)
bull 3 medium brinjals skins on
bull 1 large clove fresh garlic
bull 15ml freshly squeezed lemon juice
bull 1 tablespoon olive oil
bull ne salt and black pepper
METHOD To make the soup in a large pot bring the white
wine to the boil Then poach the 800g mussels in the white
wine for about 2 minutes remove and allow to cool slightly
Remove the mussels from the shells keep them to one sideand place the shells back into the boiling wine and allow to
boil for 5 minutes to enhance the avour Strain the wine
through an oil lter keep the liquid for later use and the shells
for dishing up Melt the butter and heat the sunower oil in
a pot Add the onions and garlic sauteacute well Add the fennel
and potatoes caramelising them really well Now add the
Pernod cream milk stock and white wine poaching liquid
Cook until the potatoes are soft Add 400g of the mussels take
off the heat Blend strain and check seasoning
For the baba ganoush if you have a gas stove ignite
a burner on top of the stove and using a carving fork or long-
nose tong to avoid burning yourself char the brinjals on top of
this ame Place them into a plastic bag tie closed and allow
to cool If using an electric oven place brinjals onto a tray
lightly drizzled with olive oil and char in a hot oven When
cool remove the skins Liquidise brinjal esh with the other
ingredients and season well
To serve as pictured take a mussel shell place 1frac12 tsp
soup into it add a mussel from the remaining 400g and pipe
the baba ganoush and a good quality mayonnaise over it
Wine suggestion Cape of Good Hope Serruria
Chardonnay
Hay-smoked Beef Fillet with Leek Pureacuteeand Ashed LeeksMakes 3 tapas portions
Fillet
bull 15ml duck fat
bull 150g portion beef llet all sinew
removed and cleaned
bull smoked salt
bull hay
Leek Pureacutee
bull 100g fresh leeks
bull 250ml cream
Ashed Leeks
bull 100g fresh baby le
METHOD For the beef put the duck fat in a pan Wh
smoking hot sear the beef llet Place some hay onto
oven tray place the portion of beef llet on it season
salt and top with more hay Cover with foil Place the
oven at 260degC and smoke for about 5 minutes Remov
oven allow to rest then cut the beef llet into slices T
pureacutee blend the leeks and cream very well together S
place into a piping bag Set aside
To make ashed leeks cut the baby leeks in half width
then again in half lengthwise Place them onto a sheet of
paper and into the oven at 125degC for 30-60min Remove
at different times of cooking to ensure different coloured
golden-crisp ones to almost charcoal
To serve slice the beef llet and place onto your pl
the leek pureacutee on top and add the ashed leeks Season
grind of ne salt and garnish with freshly picked herbs
Wine suggestion Sijnn Syrah
w ww co un tr yl if e co z a w ww co un tr yl if e co z a110 111
COUNTRY CHEF 983159 JACKIE CAMERON
7232019 Country Life Magazine Article - Eating Stories
httpslidepdfcomreaderfullcountry-life-magazine-article-eating-stories 55
For J
Mushroom
Bre
wwwcou
Dark Rum and Raisin TrufflesMakes 50 tapas portions
bull 125ml raisins
bull 625ml rum
bull 80ml cream
bull 250g dark chocolate chopped
bull cocoa powder
METHOD Place the raisins into the rum and soak for a few minutes Heat the
in a small saucepan and when the mixture just comes to the boil remove from
In a bain marie place your chocolate in the top bowl and pour over the hot crea
off the heat allow the chocolate to melt When the chocolate is completely me
soaked raisins then pour the mixture into a container and place in the refrigera
overnight if possible When set using a Parisienne scoop (melon baller) roll tr
Dust the trufes with cocoa powder
VariationCandied peel and spiced trufes is a nice variation Simply replac
rum and raisins with 80ml candied peel 15ml cinnamon powder 5ml mixed
nd 25ml ginger powder
Wine suggestion Waterford Heatherleigh
Samp and Beans with Beef Tongue
Makes 8 tapas portions
Red Wine Sauce
bull 750ml red wine
bull 150g tomato paste
bull 5ℓ beef stock
bull salt and black pepper
Samp and Beanbull 30g salted butter
bull 30ml sunower oil
bull 500g onions nely chopped
bull 15g fresh garlic grated
bull 250g topside beef mincemeat
bull 375ml samp cooked
bull 1875ml white butter beans cooked
bull 1875ml speckled sugar beans cooked
bull 250ml red wine sauce
bull 3 egg yolks
bull salt and black pepper
bull beef tongue cooked
METHOD To make the sauce in a large pot bring the red wine to the
boil Whisk in the tomato paste and allow to cook for about 5 minutes
Add the stock combine well and allow this mixture to reduce by about
34 Strain through an oil lter place back on the heat keeping the
sauce hot (Leftover sauce can be placed in the fridge)
To make the samp and beans heat a pot well add the butter and
oil Sauteacute the onions and garlic until well caramelised this is very
important Add the mincemeat and cook be careful not to overcookAdd the cooked samp and beans with the red wine sauce and allow
to come to a simmer Add the egg yolks and season well with salt and
black pepper Allow the mixture to simmer for 5 minutes
Serve the samp and beans as is or you can lsquoparty it uprsquo with slices
of beef tongue horseradish carrots and sliced green cabbage
Wine suggestion Grangehurst Pinotage
wwwcountrylifecoza 113
JACKIE CAMERON 983159 COUNTR
7232019 Country Life Magazine Article - Eating Stories
httpslidepdfcomreaderfullcountry-life-magazine-article-eating-stories 55
For J
Mushroom
Bre
wwwcou
Dark Rum and Raisin TrufflesMakes 50 tapas portions
bull 125ml raisins
bull 625ml rum
bull 80ml cream
bull 250g dark chocolate chopped
bull cocoa powder
METHOD Place the raisins into the rum and soak for a few minutes Heat the
in a small saucepan and when the mixture just comes to the boil remove from
In a bain marie place your chocolate in the top bowl and pour over the hot crea
off the heat allow the chocolate to melt When the chocolate is completely me
soaked raisins then pour the mixture into a container and place in the refrigera
overnight if possible When set using a Parisienne scoop (melon baller) roll tr
Dust the trufes with cocoa powder
VariationCandied peel and spiced trufes is a nice variation Simply replac
rum and raisins with 80ml candied peel 15ml cinnamon powder 5ml mixed
nd 25ml ginger powder
Wine suggestion Waterford Heatherleigh
Samp and Beans with Beef Tongue
Makes 8 tapas portions
Red Wine Sauce
bull 750ml red wine
bull 150g tomato paste
bull 5ℓ beef stock
bull salt and black pepper
Samp and Beanbull 30g salted butter
bull 30ml sunower oil
bull 500g onions nely chopped
bull 15g fresh garlic grated
bull 250g topside beef mincemeat
bull 375ml samp cooked
bull 1875ml white butter beans cooked
bull 1875ml speckled sugar beans cooked
bull 250ml red wine sauce
bull 3 egg yolks
bull salt and black pepper
bull beef tongue cooked
METHOD To make the sauce in a large pot bring the red wine to the
boil Whisk in the tomato paste and allow to cook for about 5 minutes
Add the stock combine well and allow this mixture to reduce by about
34 Strain through an oil lter place back on the heat keeping the
sauce hot (Leftover sauce can be placed in the fridge)
To make the samp and beans heat a pot well add the butter and
oil Sauteacute the onions and garlic until well caramelised this is very
important Add the mincemeat and cook be careful not to overcookAdd the cooked samp and beans with the red wine sauce and allow
to come to a simmer Add the egg yolks and season well with salt and
black pepper Allow the mixture to simmer for 5 minutes
Serve the samp and beans as is or you can lsquoparty it uprsquo with slices
of beef tongue horseradish carrots and sliced green cabbage
Wine suggestion Grangehurst Pinotage
wwwcountrylifecoza 113
JACKIE CAMERON 983159 COUNTR