Snap, Sizzle & Cook

Sharing my love of food

Archive for the month “November, 2014”

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!

 

 

 

 

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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

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