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ART
IN A CAPE KITCHEN
(Series V)
Enjoy
Penny Dobbie's Cookery Cards, a most successful series of recipes
inspired by South African cooks; among them Judy Badenhorst, Philippa
Cheifitz and Peter Goffe-Wood. Each recipe card is delightfully
illustrated by well-known local artists; including Louis Jansen van
Vuuren, Erik Laubscher, Cecil Skotnes, Carol Mangiagalli and Alexander
Podlashuc.
"Still
Life with Blue Plate" by Erik Laubscher
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 CHILLED CUCUMBER SOUP WITH FRESH DILL
30 g butter
3 cups diced cucumber
2 tbsp chopped fresh dill
1 dsp flour
2 cups chicken stock
1 large leek, white part only, sliced
1 bay leaf
250 ml cream
1 tsp salt
1 tbsp lemon juice
(Serves 8)
Sauté the leek in butter until softened. Add
cucumber, coat well with butter and cook gently for 5 minutes. Stir in
dill and flour. Add chicken stock, bay leaf, salt and simmer for 30
minutes.
Remove bay leaf. Purée and add cream and lemon juice to taste.
Adjust seasoning if necessary. It is always preferable to make soup a
couple of days in advance to allow all the flavours to mature.
"Kerk
Basaar" by Carol Mangiagalli
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SWEET SOUR HERRING
4 herring fillets, cut into 1 inch pieces,
diagonally
1 thumb fresh ginger, finely sliced
2 red onions, finely sliced
1 carrot, sliced
If the herrings are salted, soak overnight. If they
are unsalted sprinkle with salt and leave overnight, but do not rinse
the salt off, simply clean off the herrings with your hands.
Combine herring, ginger, onions and carrot and pour
over brine. Leave to marinate overnight.
Brine:
1 cup water
1 cup white vinegar
1 cup sugar
4 bay leaves
3 tbsp all spice
1 tsp cloves
1 tsp black peppercorns
1 tsp mustard seeds
Combine all of the above ingredients in a saucepan
and boil for 5 minutes and allow to cool completely – never put brine
over herrings even when lukewarm.
The brine should taste sweet/sour. If too sour boil
a cup of water with 2 heaped tablespoons sugar and add when cooled.
If serving as a starter,
divide the quantity into 4
and make up 4 ramekins with the following additions:
Tomato paste and tomato ketchup; sour cream and
horseradish; sour cream, Dijon mustard and dill; sour cream and curry
powder.
Use as part of a smorgaasboord or, if serving on
its own, with brown bread.
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"Gaiety"
by Peter Clarke
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SPICED BEEF FILLET ON THAI SLAW
Marinade 500 g beef fillet for a minimum of one
hour and maximum of 12 hours in the following:
half a thumb of ginger, finely chopped
3 tbsp sweet chilli sauce
4 garlic cloves, crushed
2 tbsp oyster sauce
1 tbsp soya sauce
1 tbsp each fresh rosemary and thyme; salt and pepper
(Serves 4)
Cook fillet to your taste – roast whole or grill
individual portions.
Coleslaw:
quarter of a white cabbage, shredded
1 large carrot, julienned
4 radishes, finely sliced
2 spring onion, finely chopped
quarter cup each torn mint
coriander
Thai basil
Mix together and dress with the following:
2 limes, zest and juice
1/3 cup olive oil
1 tbsp dark brown sugar
2 tbsp fish sauce
1 tsp crushed ginger
1 clove garlic crushed
coriander
1 small red chilli
2 tbsp sesame seeds, toasted
Tip: Try venison instead of beef
Suggested wine accompaniment – De Grendel Pinot
Noir
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TOMATO, CHILLI AND CUMIN CHUTNEY
1 tsp mustard seeds
150 ml red wine vinegar
1 ½ kg ripe tomatoes, blanched and peeled
olive oil
1 ½ tsp cumin seeds
3 tbsp crushed ginger
8 cloves garlic, crushed
3 red chillies, finely diced
½ tsp salt
2 ½ tsp turmeric
3 tbsp brown sugar
3 tbsp fish sauce
Soak mustard seeds in vinegar overnight or bring to
the boil and rest for 2 hours. Toast cumin and grind into a powder. Add
cumin to ginger, garlic, chilli, salt, turmeric, brown sugar, fish
sauce, vinegar and mustard seeds and blend to a purée.
Cut blanched tomatoes in half and roast in a hot
oven until they begin to colour. Cook purée in a little olive oil for
about 10 minutes, stirring continuously as it tends to stick and burn.
Add tomatoes and cook to desired consistency. Season to taste.
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BLACK CURRANT PARFAIT WITH RASPBERRIES AND CASSIS
SAUCE
250 g fresh or frozen black currants
125 g castor sugar
5 egg yolks
2 tbsp crème de cassis
150 ml cream, lightly whipped
Decorate with fresh raspberries and mint
(Serves 8)
Simmer the black currants with 3 tbsp water for 5
minutes. Purée and sieve. Put the sugar into a saucepan with 60 ml cold
water, heat gently until the sugar has dissolved and then bring to the
boil. Simmer for 2 minutes.
Remove from the heat and allow to stand for a
minute or two. Whisk the egg yolks. Add the syrup in a thin steady
stream whisking constantly until the mixture is pale, thick and cold.
Add the cassis. Fold in cream and cold blackcurrant purée. Put into an
oiled and lined loaf tin or mould of your choice and allow to freeze for
at least half a day.
Sauce:
6 tbsp blackcurrant jelly
3 tbsp crème de cassis
1 tbsp lemon juice
Melt the jelly in 40 ml water. Stir in the cassis
and lemon juice. Place the parfait in the fridge 30 minutes before
serving order to facilitate removal from the mould. Turn onto serving
dish and cover with sauce, fresh raspberries and mint.
Suggested wine accompaniment
- De Grendel Rosé
"Carousel"
by Louis Jansen van Vuuren
CRÈME CARAMEL
Caramel:
175 g granulated sugar
6 tbsp water
Custard:
8 eggs
80 g caster sugar
1 litre milk
1 litre vanilla essence
(Serves 8)
Put granulated sugar into a heavy pan with water
and dissolve without boiling. Bring to boiling point and boil until
golden brown. Pour into a mould and when cool butter the sides of the
mould. Blitz eggs and caster sugar. Warm milk and pour onto egg mixture.
Mix well and add vanilla essence. Pour into mould and place in a tin
half filled with hot water.
Bake in 180°C for 50 – 60 minutes or
until a knife inserted in the center comes out clean. Refrigerate for at
least 12 hours (to ensure that the moist custard has fully dissolved the
caramel) before turning out onto a serving dish.
Suggested wine accompaniment – De Grendel Winifred
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Contact
Penny Dobbie Gallery
Tel: +27 (21) 424-8349
E-mail denarius@mweb.co.za
See
others in the series...
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