Snap, Sizzle & Cook

Sharing my love of food and everything pretty

Championship Boerewors – SA’s no. 1

Champtionship Boerewors competition

Its Competition Time!

Want to taste the new 2014 Championship Boerewors and WIN a limited edition Championship Boerewors Braai Pack?

To enter, simply share your fondest braai memory in the comments section below or tweet me @inge_loker (add the campaign hashtag #sizzlesizzle and @CheckersSA) and you could get to taste the secret recipe and WIN a limited edition Championship Boerewors Braai Pack!

The winning recipe of the 2014 Championship Boerewors Competition was revealed to the world in October 2014 and it’s now available in Checkers, Checkers Hyper and Shoprite stores.

What is SA’s No.1 Boerewors?

Never heard of the annual Championship Boerewors competition? Every year, Shoprite Checkers searches for the best boerewors recipe in the country. Thousands of people enter in the hope that they’ll become SA’s No.1 boerewors maker and the winner of the grand prize, a Toyota Hilux double cab bakkie. After numerous local and regional rounds, 10 finalists battle it out at the grand finale in Sun City. Once the Championship Boerewors winner is announced, the whole country celebrates SA’s new No.1 taste! Read more about the competition here.

Have you seen the new TV Ad featuring Nataniél and Mandoza? You can watch it here.

Competition ends 30th November 2014

Good Luck!

 

 

 

 

Chilled Cherry Soup

My friend Nicola from the blog http://running-on-coffee.blogspot.com challenged me to make a recipe from the http://www.yourfamily.co.za magazine issued in July 1989.  I was 20 then which seems a lifetime ago.  I was definitely up for the challenge as cooking and baking is my thing.  I love spending time in the kitchen cooking for my family and trying out different recipes.  My challenge was to make a delicious dessert called a Chilled Cherry Soup.  It is so easy to make and the results are an amazing, fresh, delectable dessert.

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You will need:
400g can red unpitted cherries, pitted 
75ml sweet sherry 
75ml brandy 
250ml sour cream 
125ml plain yoghurt 
60ml milk 
60ml iced water 
50g sugar 

Garnish:
Cherries 
Mint 

Method:
In a bowl, soak cherries in sherry and brandy, one hour. Drain, reserve 25ml liquid. In a food processor, blend together reserved liquid, sour cream, yoghurt, milk and water. Blend in sugar and half the cherries. Stir in remaining cherries, reserving some for garnish. Refrigerate until ice cold. Pour into chilled soup bowls, garnish with cherries and mint.

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Good Food & Wine Show 2014

Another annual Good Food and Wine show hosted in Durban has come and gone. Each year seems to get bigger and better with new food “offerings” popping up on every corner. I was blown away by the interest and support of the locals at this year’s show even on the opening Friday which is the day I attended. Durban is proving to be right up there with other major “game players” in the ever popular and rapidly growing food industry.

The chief highlight for me was attending the live food shows with executive chefs demonstrating beautiful, tasty dishes that are easy enough to make at home. Among some of the chefs that I eyeballed in action were Chef Shaun Dampies from Granny Mouse in the Natal Midlands, Chef Jacqui Brown who is the owner, founder and editor in chief of Ginja magazine, Chef Andrew Draper from Harvey’s Restaurant in Umhlanga and the awesome, “laid-back” Aussie and Masterchef contestant, Hayden Quinn.

My taste adventure started off at the Sweet Treats booth where Chef Shaun Dampies demonstrated a Sago Pudding with a difference.  Orange zest was added to the sago which gave it a delicious citrusy flavor.
Sago Pudding
Chef Shaun placed the cooked sago onto an ordinary tile (very trendy) which he dressed up with Italian Meringue, crushed Oreos, macerated strawberries, chocolate mousse and micro herbs.

Chef Shaun also wowed his audience with a beautiful deconstructed Tiramisu using Boudoir Biscuits, Black Cherry Jam, Caramel treat (tinned) mixed with Cream Cheese to soften the sweetness, fresh basil, fresh mint, Oreo crumbs, Italian Meringue and chocolate liqueur.
Deconstructed Tiramisu

Chef Andrew introduced us to a all time comforter of pan fried chicken breasts drizzled with a deglazed honey and balsamic dressing. This dish was accompanied with a delicious roasted sweet potato, ginger, bok choy and coriander mash and cherry tomatoes.
Cucumber Cream and Chicken

Chef Jacqui made a mouth-watering seared tuna served on a bed of glass noodles. A definite “meal in a hurry” for people who don’t really feel like spending hours over the stove, and it’s so easy. A tip: When making the glass noodles, don’t boil them otherwise you’ll end up with mash. Place glass noodles in a heat proof bowl and pour a cup or two of boiling water over the noodles. Allow them to stand in the boiling water for about 5 minutes. Drain and plate.
Tuna
Seared Tuna served on Glass Noodles

Chef Jacqui then made a dessert which I’ve attempted at home already. Not only is it easy but its by far the best, refreshing and decadent pudding I’ve ever had. The only cheat is that I bought my own vanilla ice-cream where as Jacqui made hers. Introducing pan seared pineapple pieces served with homemade caramel sauce and vanilla icecream.
Pineapple, caramel and vanilla icecream

Curried Mussel Pot Pies

For all seafood fanatics like myself, what could be more enticing than mussels smothered in a velvety, mild, curry flavoured cream topped with a buttery, crispy, light pastry? Enter the Curried Mussel Pie! I adapted this recipe from one of my favourite cookbooks, The Pie Book which is written by Caroline Bretherton. What I love about pies (besides the 10 million calories) is their versatility. They can be bought anywhere, from your corner café to your more elaborate supermarket, they are ideal for filling the hunger gap, can be made in advance and they freeze beautifully for up to 1 month.
For this delicious pie filling, you will need:
800g Mussel meat (cleaned)
1 tbsp. olive oil
25g butter
1 onion roughly chopped
1 bunch of parsley
120ml dry white wine
120ml fish stock
4 baby leeks, sliced
2 carrots, sliced
2 tsp medium curry powder
2 tsp fresh chilli (very finely chopped)
1 punnet fresh cream
2 tbsp. chopped coriander
For the Pastry:
1 roll of already made Puff pastry
Method:
In a heavy based saucepan on medium heat, melt the butter and olive oil together. Add the onion, leeks, carrots, parsley, curry powder and chilli and simmer for 5 minutes.
Onions, carrots, leaks
Add the white wine and fish stock, turn stove on low and allow to simmer for a further 10 minutes.
Fresh Mussel meat
Finally, add the mussel meat, fresh coriander and cream, mix through and allow to simmer for 5 minutes.
Divide Mussel mixture between 6 – 8 10cm round pie dishes.
Curried Mussel Pot Pies
Roll out the pastry onto a floured surface and cut into 6 – 8 “lids” to fit the top of the pie dishes. Moisten the rim of each dish with water and press the lids on firmly to seal. Brush with a beaten egg and cut a hole in the centre of each lid to allow steam to escape.
Pies ready for the oven
Place the pies on a baking tray and bake at 200 degrees Celsius for 15-20 minutes until browned.
Curried Mussel pies
Curried Mussel pies

Beverly Hills “then and now” experience

What better way to spend a Thursday afternoon than at the beautiful, tranquil setting of the Beverly Hills.  This landmark Hotel in Umhlanga, KZN is known for her gracious hospitality, beauty and exceptional service from friendly, forthcoming staff.

Breathtaking view from the balcony

Breathtaking view from the balcony

This year, 2014, marks the hotels 50th birthday and for reasons unknown, I was one of the “chosen ones” invited to enjoy a taster lunch at the Beverly Hills eminent restaurant, The Sugar Club.
The Beverly Hills
The concept behind the lunch which was named “Then and Now” for nostalgic reasons was to taste familiar, memorable dishes from the 70’s and compare how they are prepared today in 2014. Being a reminiscent and nostalgic kind of person, my favourite dishes were from the “then” side of the plate with the exception of the Crayfish Thermidore only because I’m a bacon freak.
The food was deliciously and lovingly prepared by Head Chef, Tony Kocke who explained each dish to us as it arrived at the table.

Our "then and now" menu for the afternoon

Our “then and now” menu for the afternoon

Below are pics of the dishes we ate which I’ve captioned directly from the menu. The left hand side of the plate with the exception of the dessert dishes is the “then” and the right hand side, which is quite obvious because of the plating techniques is the “now”

The "then" on the left is sliced ripe avocado served with a tiger prawn tail topped with Marie Rose sauce and garnished with a lemon wedge.  The "now" on the right is avocado ice cream surrounded by poached Atlantic prawns served with tears of aioli sauce and pearls of tomato and spicy cognac sauce garnished with micro herbs

The “then” on the left is sliced ripe avocado served with a tiger prawn tail topped with Marie Rose sauce and garnished with a lemon wedge. The “now” on the right is avocado ice cream surrounded by poached Atlantic prawns served with tears of aioli sauce and pearls of tomato and spicy cognac sauce garnished with micro herbs

The classic "then" crayfish is served in a mustard mushroom sauce topped with parmesan cheese and sprinkled with paprika powder.  The "now" which was my favourite because of the bacon is slightly grilled scallops of crayfish tail topped with brandy flambéed exotic mushroom, mustard beurre blanc and flame parmesan foam

The classic “then” crayfish is served in a mustard mushroom sauce topped with parmesan cheese and sprinkled with paprika powder. The “now” which was my favourite because of the bacon is slightly grilled scallops of crayfish tail topped with brandy flambéed exotic mushroom, mustard beurre blanc and flame parmesan foam

On the left is the "then" Beef fillet surrounded with mushroom mousse baked in golden puff pastry served with béarnaise sauce and on the right of the dish is the "now" Fillet of Midland Beef presented with puff pastry coins filled with mushroom mousse served with tarragon infused egg jelly

On the left is the “then” Beef fillet surrounded with mushroom mousse baked in golden puff pastry served with béarnaise sauce and on the right of the dish is the “now” Fillet of Midland Beef presented with puff pastry coins filled with mushroom mousse served with tarragon infused egg jelly

Table side prep of the "then" Crepes Suzette

Table side prep of the “then” Crepes Suzette

"Now" is a Suzette mousse in pancake cone with orange liquid jelly and vanilla pod ice cream drops

“Now” is a Suzette mousse in pancake cone with orange liquid jelly and vanilla pod ice cream drops

Fry’s Spicy Sausage Pasta

I am having so much fun experimenting and cooking with the Fry’s range of products.  Today I made spaghetti and incorporated Fry’s Spicy Sausages which I formed into “meatball” shapes and cooked in a tomato base to form a lovely Ragu.  I was very cheeky and added a tin of baked beans to my sauce.  It gives a lovely flavour and texture to the dish.
Fry's Spicy Meatball Pasta
To make this tasty dish, you will need the following:
1 Packet Fry’s spicy sausages, thawed
Spaghetti for 4 people
50g butter (for frying)
1 Tbsp crushed garlic
Pinch of Salt
1 Tin of diced tomatoes
1 Tin of Baked beans in tomato sauce
3 Tbsp sugar
Handful of Coriander finely chopped

Method:
Cut each sausage into 4 pieces and shape to form walnut size balls. Heat the butter and fry the sausage balls till done. Set aside. In the same pan, empty contents of both tins and add the sugar, salt, garlic and coriander. Let it simmer for about 5 minutes. Add the sausage balls to the tomato mix and let simmer for a further 3 minutes. Prepare the spaghetti as per packet instructions and serve with the tomato ragu.
Fry's Spicy Meatball Pasta

Fry’s Thai Green Curry

I love the flavours of Thai food, especially the curries.  I enjoy spicy food despite some serious bouts of heartburn, but nothing that the trusted “Gaviscon” can’t fix.  This recipe is dead easy and versatile because you can swop the veggies to your preferences as well as the type of meat you prefer.
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You will need:
1 box of Fry’s Crispy Prawns, thawed
2 Tbsp of olive oil
1 cup of each of the following veggies (green pepper, baby corn, baby marrow, red cabbage and mushroons)
Pinch of cumin (jeera) seeds
Pinch of salt
1/2 onion sliced
2 sprigs of thyme
2 Tbsp of Thai Green Curry paste
250 ml coconut cream
Handful of cashew nuts

Instructions:
Heat oil in a medium sized pot and add mixed vegetables, cumin seeds and salt.  Allow to simmer for 3-5 minutes.   Add onion and thyme and simmer for a further 3-5 minutes.  Add Thai Green Curry paste, coconut cream and cashew nuts and stir in coriander.  Cook through and set aside. 
Using the on pack instructions, prepare the prawns.  Plate the veggies and place 3-4 prawns on top and serve.

Fry’s Moroccan Burger

As mentioned in my previous post (here), I promised that I would share some of the delicious recipes that I got to experience at the Fry’s Gourmet Veggie Feast which took place on the 27th August at the renowned Harvey’s Restaurant in Umhlanga.  This delicious recipe is the first to feature in a series of Fry’s recipes over the next couple of days on my blog.  

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For this scrumptious burger you will need:
1 Fry’s Chicken-Style Burger, thawed
1 burger bun
1 tablespoon of olive oil
Lettuce leaves, finely chopped or micro Leaves
2 tomato slices, finely sliced
Handful of julienned cucumber
Coriander to garnish
Feta to garnish

Charmoula Sauce Ingredients:
40ml fresh cream
1 tablespoon of harissa paste (Pick ‘n Pay)
Pinch of salt

Instructions:
Cut burger bun in half, grill on a heated frying pan until golden brown and set aside.
Add olive oil to the pan and toss in burger. Fry burger until golden brown and set aside.  
Charmoula Sauce:
In the same pan add fresh cream, harissa and salt. Bring to the boil and set aside.
Build your burger using the bun as the base.  Add the burger, lettuce, tomatoes, cucumber, fresh coriander, and feta.  Finally drizzle the Charmoula Sauce over the burger and enjoy.

Fry’s Gourmet Veggie Feast

On Wednesday 27th August Fry’s foods hosted a Gourmet Veggie Feast at Harvey’s Restaurant in Umhlanga with 2 of the finest chefs in the business; Chef Nizam who reigns from Mauritius and our very own Andrew Draper who is head chef at the renowned Harvey’s Restaurant.

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I was privileged to be part of this mouthwatering event which has profoundly changed my way of thinking when it comes to Vegetarianism.  The food that was prepared was colourful, delicious and truly impressive.

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I will definitely be sharing some Fry’s food recipes on my blog in the near future.

Camp Orchard Winter Country Day

Camp Orchards- Winter Country Day Poster
Camp Orchards Winter Country Day (Inanda Rd, Hillcrest 3650,  Tel:  031 765 5576) is about enjoying the spectacular setting of Camp Orchards in a market style country morning, with a focus on health & wellness. Enjoy the range of organic and natural products available, the delicious picnic style food stalls, wine tasting and much more. Find a spot to picnic under the tree’s and listen to the band or challenge friends to a game of Boules or croquet. Hear our Guest Speaker, Davey du Plessis,  Amazon survivor and plant-based adventurer share his remarkable story based on his book ‘Choosing to Live’.

Find time to explore our magnificent accommodation available, get to know our spa packages, and enjoy a shop in our country store.”

*Tickets will be available to purchase on Web Tickets

https://www.webtickets.co.za/event.aspx?itemid=828712853
Camp Orchards- Winter Country Day Poster 2

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