Around The World With A Wooden Spoon And Spatula

Pfft, armchair travel, we might think. For the foreseeable future, it’s a new reality, whichever way we look at it. The thought of not travelling is like telling a ladybird she may not save her children from a burning house. Dreadful. Unthinkable. Depressing. Every morning I swallow a fistful of tablets to boost my immunity, keep the dreaded COVID-19 at bay, fight other deadly viruses, and, most importantly, keep the travel bug alive with hope. I hope these stories and recipes bring us closer and remind us of our shared love of adventure and good food.

There are many ways to keep the travel bug alive, and we've never had so many tools at our disposal. We can read books about exotic places and recount our experiences as we page through old photo albums. YouTube is a great way to explore any place on earth, no matter how remote. Rifling through my library, I can lay my hands on at least a dozen books telling stories of glorious adventures. 

While I wait for a fizzy tablet to dissolve, my travel memories inevitably return to our food experiences. The flaky, buttery Pain au Chocolat in Paris, the rich aroma of thick, strong Espressos in Lisbon, the sweet scent of Pasteis de Nata in Porto, scoops of gelato moulded into sugar cones in Siena, spicy Peri-Peri LM prawns in Tofo, and the crispy crunch of Pani Puri bursting with flavour in Mumbai. Tequila in Mexico. Fish Tacos and chocolate. Seeing a picture instantly transports me back to the time and place. All my senses are immediately on high alert, from the smell of fresh bread to the taste of tangy citrus.

Recipe books are bookmarked with stubs, photographs, menus and lists of ingredients for meals past. Favourite books are easy to spot; sticky fingers, juices and dough droplets have glued the pages together. I pry them apart carefully, so I don't erase the recipes.

We’re in for a weekend of inclement weather. We need to prepare for the squall. Stay safe, stay connected, and remember that sharing these moments keeps us close, even when apart. 

A few years ago, we celebrated a friend’s 40th birthday in France; at La Jacobine, we supped on the best French Onion Soup in Paris. We’ll have that for supper tonight. Instead of crusty French bread, I’ll use slices of my Mana Pools Pot Bread, spread thick with garlic butter, to make my croutons. Served with the last of the Sherry in the bottle. In our valley, we have Sop en Dop (Soup and Toot) festivals; we’ll keep the traditions alive. I hope these memories and plans inspire you to cherish and create your own special moments.

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For our main course, comfort food from Peru. We'll slow-cook estofado in our sizeable cast-iron pot.

METHOD

1. Melt the butter over medium heat until sizzling.  Brown the meat in batches in a heavy-bottomed casserole; remove the browned, caramelised meat and set aside.
2. Add the chopped onion and garlic to the pan juices. Sauté until soft and translucent.
3. Add the meat.
4. Add the carrots and tomato paste.
5. Add the raisins, chopped herbs, and seasonings.
6. Gently pour the stock and Hanepoot over the casserole
7. Cover with a tight-fitting lid
8. Simmer over a very gentle heat (on the stove or fire) for at least 2 ½ hours.  (In the oven @ 160֠C)
9. Add the potatoes
10. Return to the heat and cook again until the potatoes are almost soft (30 minutes)
11. Lastly, add the shelled peas and cook for another 10 minutes (I find frozen peas work as well)
12. Garnish with chopped parsley and feta cheese.
13. Serve with Creamy Polenta

 Polenta

Pour the milk into a saucepan, add the butter and seasonings. Add the polenta. Bring to a gentle boil, stirring frequently to prevent sticking or lumps, until smooth. Reduce the heat to low. Simmer for 10 minutes. Add the grated Cheddar cheese. Serve. Garnish with some chopped herbs used in the Estofado.

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For dessert, we’ll go for citrus flavours to boost our Vitamin C intake. Flambéed Crepe Suzette always hits the spot. I’ll flambé with Cointreau just before serving to make a statement and enhance the tangy orange and lemon flavours. This good old-fashioned favourite is always popular and can be prepared a few days in advance.

CRÊPES SUZETTE

Crepes

1. Combine all ingredients in a large bowl and whip with an electric beater until smooth.
2. Set aside for 60 minutes.
3. Now make the Orange sauce.

The flour has now settled, and the mixture may be thicker. Add cold water until the batter is slightly thicker than pouring cream.

Heat a pancake pan until very hot.  Clean the pan to prevent sticking by pouring in a tablespoon of salt; wipe it with a paper towel until it’s sparkling.  Toss the salt over your left shoulder for luck, but do not burn.

Add a teaspoon of oil to the pan and a soup ladle of pancake mixture.  Make your pancakes.

Run each pancake through the Orange Sauce, fold it into a triangle, and lay it neatly onto a platter or tart plate

Sauce:

Combine all ingredients in a saucepan and bring to a simmer. Simmer until the sugar dissolves and the butter melts. Cool to room temperature before use.

Drizzle left-over sauce over the pancakes once they're ready. Serve.

NOTE:

If you make the pancakes a day in advance, use an oven-proof plate and cover with tin foil. On the day of serving, heat the oven to a high temperature. Place the platter in the oven. Switch off the oven and leave it for 10 minutes. 

You can flambé the dish when you remove it from the oven by pouring 65 ml of brandy over the pancakes and setting them alight. It does make an entrance.

Serve with vanilla ice cream, cream, or both.

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The flavour of the week? Butch has been brewing Mulled Wine (Glühwein); it’s one way to warm the cockles, I must admit. My favourite recipe is in a previous post. http://maricha.co.za/blogs/post/hot-chick-spicing-up-the-kitchen. I don’t think you need to use your best wine. Remove as much pith as possible to prevent a bitter aftertaste. The longer the wine simmers, the smoother it becomes—nectar of the gods.

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We have discovered a fabulous bakery and deli in Hermanus, just down the road from Woolies, for the best takeaway organic coffee (I thought all coffee was organic, mind you), and the croissants are just perfect. This girl has mastered the craft. Her patisseries are all delicious; we’ve tried them. There are so many beautiful things to buy that it's hard to decide. Do make a turn there. She has vegan offerings too.

The Gallery Deli

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Next to me, a chair is piled high with recipes I’ve tried during these lockdown days; I wish I could share them all.

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My brother has been hospitalised and is gravely ill. Every day brings new, unexpected consequences of this dreaded disease. It is only when one has a loved one on oxygen that the severity of COVID-19 becomes clear. We are all breathing for him. He is alone, afraid, uncertain and confused. His doctor answered this morning when asked how long he’ll be there, “two weeks minimum to 10 weeks”! As weak as he is, he’s fighting and clawing his way out. 

Out of respect for others, please wear a mask and sanitise; it’s the right thing to do. COVID-19 is indiscriminate, engineered to destroy the host while seeking new hosts.

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If you’re a ShowMax subscriber, please watch Jan–a travel and food programme. I’m so envious that I get quite ratty and must stop watching. On Netflix, I watched The Chef twice. Delightful. And finally, watch DIE BOEKKLUB on ShowMax - it reminded me of my only trip to the KKNK with my BFF. I can't remember the food we ate, but I remember the laughs we had and the poetry slam we attended. Magic.