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
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
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
RAYMOND’S TRAVELLING PERI-PERI CHICKEN
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…
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
12,5ml olive oil
sprigs of rosemary and thyme tied together to form a brush
2 cloves garlic
20ml butter (plus 12,5ml olive oil, optional)
(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
1½ cups fine sorghum meal
1 tsp bicarbonate of soda
1 tsp brown sugar pinch of salt
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.
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.