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Tony Jackman's foodSTUFF: cookbook as memoir, or memoir as cookbook?


The cookbook as memoir, or memoir as cookbook? With foodSTUFF, maverick food writer Tony Jackman presents us with a refreshingly original take on life and food.

foodSTUFF is Tony Jackman’s refreshingly view of life and the food that goes with it. He relates every heartache, every joy, and does not shy away from imparting the pain of loss of a family member or his troubled relationship with his father. The stories of his journey towards adulthood are counterbalanced by rich tales from his life. foodSTUFF has many meaty recipes, spicy poultry dishes, some of Jackman’s eccentric signature dishes, and desserts he likes to spoil his friends with.

Jackman, known in particular for his article Sliced & Diced in the Weekend Argus, invites you into his world, from humble beginnings in an English working-class family to an illustrious career as an unapologetically eccentric South African foodie, playwright and author.

foodSTUFF tosses together tales from a rich, nomadic life with masses of meaty recipes (Obies oxtail potjie, beef fillet with melted French Brie, parsley-crusted rack of lamb); spicy poultry dishes (tamarind duck curry, chicken coconut curry); a handful of signature dishes (spanspek soup, bacon-and-beer braai bread); and the desserts with which Jackman likes to spoil his friends (the chocolatiest chocolate tart ever, lemon syrup cake, pears in Chardonnay Pinot Noir with a Parmesan wafer).

Buon appetito…

Book details

Four culinarians and one illustrator to look out for at Kingsmead Book Fair

Join us on Saturday 13 May at the sixth annual Kingsmead Book Fair for fun culinary conversations by some of South Africa’s most prolific food-writers.

This year, five Quivertree authors – Vickie de Beer, Anna Trapido, Mpho Tshkudu, Dorah Sithole and Mieke van der Merwe – will be dishing the goods on everything food ‘n such (and in Mieke’s case, the art of drawing.) Be sure to catch them there.


Vickie de Beer
(9.30-10.15)
(The Low Carb Solution for Diabetics / My Low Carb Kitchen) Award-winning foodie, Vickie de Beer, shares one of her low-carb, gluten-free and sugar-free recipes with us.

Anna Trapido & Mpho Tshukudu (Eat*Ting) (10.45-11.30) discuss their collaboration in exploring African food

Dorah Sitole talks to Hilary Biller about The Great South African Cookbook (13.45-14.30)

Mieke van der Merwe (author of Beautiful South Africa) will be stationed in the courtyard throughout the Book Fair doing colouring-in demos and talks.
 
 

The Low Carb Solution For Diabetics

Book details

 
 

My Low Carb Kitchen

 
 
 
 

Eat Ting

 
 
 
 

The Great South African Cookbook

 
 
 
 

Beautiful South Africa

Three recipes from local Gourmand-acclaimed cookbooks

What do Ruth Jeftha, Mimi Jardim and Mpho Tshukudu have in common? These talented chefs have an unparalleled passion for food which has not gone unnoticed by the international culinary scene.

As recent recipients of the prestigious Gourman World Cookbook Awards they have both skill and style.

Take a sneak peek at a few of the recipes which appear in the acclaimed chefs books…

Huis Kombuis – The Food of District Six
Editor: Tina Smith
Contributor: Ruth Jeftha

 
 
 
 

RAISIN LOAF

On a Sunday, my mother baked our favourite raisin loaf that I shared with a friend. She baked it in an iron pot placed downstairs over hot coals. We bought the raisins at Wellington Fruit Growers because they were fresher and cheaper than at the babbie shops. After school on Mondays, my friend Audrey would come over for raisin loaf. She thought it was good enough to eat without butter but I ate it with butter.

For a small loaf
220 g cake flour
¼ teaspoon sugar
¼ teaspoon salt
1 egg
½ cup milk, luke warm
1 cup raisins
¾ sachet dry yeast
Butter for greasing
Prepare the dough by mixing all the ingredients, except butter, in a dish. Using lukewarm milk, knead until all ingredients are well combined. Cover with a cloth and let it rise.
Preheat the oven to 180°C. Grease the bread tin with butter and spread dough evenly into the bread tin. Give it a little time to rise. Bake for 50–55 minutes until the bread is golden brown. Cool on a rack.

 
 

My Portuguese Feast
Mimi Jardim

RAYMOND’S TRAVELLING PERI-PERI CHICKEN
Serves 4–6

Piri-piri chicken is Portugal’s gift to the world and my husband Augusto passed on this gift to his children. My son Raymond then continued the tradition by adding flavours of his own, depending on which country he is visiting. My grandson Marco is next in line…

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

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

Rinse and dry the chicken and spatchcock it (cut it open through the back and flatten it). Cut slashes into the flesh of the thick parts of the chicken.

Make a paste of the remaining ingredients (other than the rosemary and thyme, and the sauce ingredients) and rub it over the inside and outside of the chicken. Allow to marinate for 2 hours. Grill or braai the chicken, turning regularly and using the rosemary and thyme brush to baste it with the marinade/paste every time it is turned. Serve with the sauce.

To make the sauce, fry the garlic cloves in the butter. Add the piri-piri chillies or sauce, lemon juice and parsley. Remove the garlic and serve.

 
 

Eat Ting – Lose Weight, Gain Health, Find Yourself
Mpho Tshukudu, Anna Trapido

SORGHUM FLAPJACKS
Makes 10

1½ cups fine sorghum meal
1 tsp bicarbonate of soda
1 tsp brown sugar pinch of salt
1 egg
2 tbsp melted butter
1 cup amasi (soured milk)

Combine all the dry ingredients in one bowl and the wet ingredients in another. Mix wet into dry. Lightly grease a frying pan and heat to a medium heat. Drop spoonfuls of batter into the pan. When bubbles form on the visible top side and the mixture no longer looks runny, turn the flapjack and cook through (about 3 minutes per side). Make sure to cook the first side for 3 minutes because if you try to flip the flapjacks before then, they will crack in the middle.

Tips
We have served the flapjacks with wild sour figs and amasi (soured milk) curd cheese but sugar-free jam and crushed nuts are also delicious. Have
a cup of unsweetened rooibos tea with it too.

These flapjacks are delectable and you will be tempted to eat too many. They are filling and you do not need more than two to feel full from breakfast to lunchtime.

GI is lowered by amasi, butter and eggs. Allergens: egg and dairy.

 

Huis Kombuis

Book details

 
 

My Portuguese Feast

 
 
 

Eat Ting

 

Book launch: Jump on the Bant Wagon by Nick Charlie Key


 

When blogger Nick Charlie Key was diagnosed with metabolic syndrome in 2014 and started Banting, he trimmed down by 22 kilograms. In this book he’ll show you how you, too, can prepare quick, budget-beating meals and enjoy good health and abundant energy!

Human & Rousseau and Exclusive Books invite you to the launch of Jump on the Bant Wagon. Nick will be in conversation with Simon van Wyk.

Event Details

Jump on the Bant WagonBook Details

Jan Braai wants YOUR bo-baas braai recipe for his new book!

Jan Braai is writing a new book!

This book, to be published in both English and Afrikaans, will contain a compilation of the best braai recipes, advice and braai stories of the South African public. Yes, that means you!

If you’re a keen braaier, contribute your champion braai recipe by clicking on the link below and play your part in creating a local-is-lekker braai culture!

All recipes chosen for the final book will be credited and you’ll receive a signed copy of the book if your recipe is included.

Afrikaanse inskrywings is ook welkom!

Interested in contributing a recipe? Click here for more!

Die Demokratiese Republiek van Braai

Book details

 
 

Braai - The South African Barbecue Book

 
 
 
 

The Democratic Republic of Braai

 
 
 
 

Vuurwarm

 
 
 

Fireworks

Join the low-carb revolution with these four recipes from Jump on the Bant Wagon

Blogger Nick Charlie Key’s appetising new book is set to become a part of the low-carb food revolution. Like every Banting devotee, you want to eat healthy and delicious meals that also beat the budget. Nick more than walks the Banting talk – when he was diagnosed with metabolic syndrome in 2014 he had to take firm action. After he jumped on the Bant(ing) wagon, he trimmed down by 22 kilograms, feels healthier than ever and says he sleeps like a baby.

Now he shows you how with 90 recipes that will have you drooling while keeping you, or getting you, in shape. Every recipe is low in carbohydrates, gluten-free and offers alternatives for sugar.

The recipes cover the spectrum of all the meals you need in an average week of staying healthy and brimful of energy, from soups, curry, pork pies and lasagne to warm you in winter to salads, quiches and – yes – ice cream for summer days. You’ll find pizzas and hamburgers (with scrumptious onion rings) for chilled weekends, and for your sweet tooth there’s cheesecake, chocolate brownies, fudge malva pudding, pancakes and everybody’s favourite, chocolate mousse.

This book will ensure that you can make healthy meals quickly – and within budget.
 

A sneak preview from Jump on the Bant Wagon
 
 

GARLIC BUTTER PRAWNS

My wife and I spent our honeymoon on the south-eastern coast of South Africa in an area affectionately known as the Garden Route (for its abundantly lush vegetation, not because everyone has perfectly manicured lawns). It also has some fantastic beaches and more activities than we could reasonably do in a week. But one activity we always make time for is finding great places to eat. We made our way to a restaurant in Knysna where, years before, I had instantly fallen in love with their amazing garlic butter prawns. It inspired me to come up with my own recipe so that I can get to eat them more often at home.

INGREDIENTS
300 g butter
30 ml (2 Tbsp) Dijon mustard
Juice of ½ lemon
2 cloves garlic, chopped
½ bunch fresh parsley, chopped
1 kg medium-sized raw prawns, peeled and deveined, with tails attached
Salt and pepper

METHOD
Preheat the oven to 230°C.

In a small saucepan over medium heat, combine the butter, mustard, lemon juice,
garlic and parsley. When the butter has melted completely, remove from the heat.

Arrange the prawns in a shallow baking dish. Pour the butter mixture over the prawns and cook in the oven for 12–15 minutes or until the prawns are pink and opaque. Season the prawns to taste and serve hot with a side of your favourite seasonal veggies.

SERVES 4

ROAST CHICKEN WITH BACON, GARLIC, LEMON AND THYME

Roast chicken is surprisingly simple to cook. There are obviously hundreds of variations on how to roast a good chicken, but to just do a simple one is easy and has a particularly high reward-to-effort ratio. In fact, roast chicken was the first roast of any kind that I ever made and I remember vividly how nervous I was about stuffing it up (*cough* pun intended). Hopefully this recipe will meet with grand success in your household as well.

INGREDIENTS
1 whole chicken (preferably with the giblets removed) Coarse salt and black pepper
3 lemons
3 heads garlic, halved horizontally
1 handful fresh thyme sprigs
30 ml (2 Tbsp) melted butter
250–350 g bacon

METHOD
Preheat the oven to 220 °C.

Before you start, pat both the inside of the cavity and the outside of the bird with kitchen paper to make sure the surface is nice and dry – this helps the skin to crisp up nicely.

Place the bird into a roasting pan, breast side down. This is an old trick I learnt which allows the juices to run down into the meat and keeps it juicy as opposed to just running out into the pan.

Liberally salt and pepper the inside of the chicken. Stuff the cavity with two lemon halves and two garlic head halves, as well as a bunch of thyme, making sure you have enough left over to garnish the finished product.

Brush the outside of the chicken with the melted butter and sprinkle with salt and pepper. Once the chicken is suitably trussed, cut two of the lemons into quarters and place them and the remaining garlic around the chicken in the roasting pan.

Arrange the rashers of bacon over the chicken, covering as much of the surface as you can.

Place into the preheated oven to roast for 1 hour. Remove the bacon and set aside. Continue roasting the chicken for another 30 minutes or until the juices run clear when you cut between the thigh and the leg.

SERVES 4–6

MUSHROOM SOUP

INGREDIENTS
50 g butter
1 large onion, chopped
750 ml (3 cups) chicken stock
1 x 400 g punnet mushrooms, sliced
125 ml (½ cup) fresh cream
Salt and pepper

METHOD
Heat the butter in a saucepan and fry the onion until soft (don’t let it brown). Add the stock and most of the mushrooms and simmer for about 30 minutes or until the mushrooms are cooked through and soft. Remove from heat and blend until smooth using a stick blender. Return to heat and add the cream. Season to taste with salt and pepper. In a separate pan, fry the remaining mushrooms and add as a garnish to the soup.

SERVES 2

BROCCOLI AND CAULIFLOWER SOUP

INGREDIENTS
60 g butter
1 large onion, chopped
750 g mixed cauliflower and broccoli florets, chopped
30 ml (2 Tbsp) chicken stock powder
Water
125 ml (½ cup) fresh cream
Salt and pepper

METHOD
Heat the butter in a saucepan and fry the onion until soft. Add the cauliflower and broccoli. Put the lid on and allow the vegetables to sweat over low heat, watching to ensure it does not burn.

Add the chicken stock powder and enough water to cover half the contents of the saucepan. Simmer for about 20 minutes until the vegetables are soft and cooked through.

Remove from heat and blend until smooth with a stick blender. Add the cream and heat through on the stove. Season to taste.

SERVES 4–6

Jump on the Bant Wagon is also available in Afrikaans as Klim op die Bant Wagon.

Jump on the Bant Wagon

Book details

 
 

Klim op die Bant Wagon