The Final Whispers of Winter – Recipes to Charm

I can feel it in my bones; spring is in the air. I haven’t forgotten the recipes from our warm get-together with friends last week, which brings back cherished memories of good times spent in the kitchen around the island.

What vividly comes back to me now is Timmy’s “Dankie Mamma, die kos was lekker.” “Thanks, Mom, the food was delicious.” He’d say that after every meal, no matter how simple it was. Even a peanut butter sandwich ticked his boxes, though my sandwiches never lived up to Tannie Bubbles’ Marmite Sarnies. Those were his ultimate. We only stocked Fray Bentos at home.

Rain is sifting gently down outside; sheets of soft, gossamer rain fall on this windless, wintry day. On the hob, a Bolognese sauce is simmering. I have Disturbed’s The Sounds of Silence belting out on my speakers in remembrance of an acquaintance who’s passed away. He introduced the song to us while Marie-Joan van der Sluys entertained us at one of her inspiring cookery classes in Hermanus.

Invite some friends over for lunch to share good food and lively company, fostering a sense of community and warmth.

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Poached Pears in Mulled Red Wine With Bits and Bobs.

See my previous blog for the recipe. The plate features simple components, designed to make your hosting effortless and enjoyable.

Here is the link: http://maricha.co.za/blogs/post/fully-vaxxed-we-celebrate-family-friends-and-firstborns 

Main course:

1. Mix all the ingredients except the salt and pepper.
2. Massage the glaze into the meat.
3. Season the meat with salt and freshly ground black pepper.
4. Place the meat in a plastic container suitable for marinating.  Marinate overnight.
5. Butch grills the meat over hot coals on the middle rack away from the heat for 25 minutes, turning every 5 minutes.
6. During the last five minutes, you can lower the grill to brown the meat on both sides.
7. Remove from the grill; rest for 10 minutes.  Carve, plate on a suitable platter and garnish with a few rosemary sprigs.

The Salsa Verde with mint does this recipe justice.

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Green Vegetable Platter

Use a selection of green vegetables, e.g. green beans, peas, broccoli and asparagus. Plus a bunch of baby spinach.

Place a large pot, filled with an inch of water, on the hob and bring to a boil.

Add 30ml of salt

½ lemon, squeezed.  Use the juice and the juiced bits in the pot.

Steam the vegetables in batches in a colander or steaming pot for 3-4 minutes.  For the broccoli, add a minute. Less cooking is better.

DO NOT STEAM THE SPINACH.

Remove from the steam and layer the hot vegetables with uncooked spinach. (The spinach will wilt from the heat.)

Drizzle a good glug of Olive oil all over the vegetables to give them a gloss—season with salt and pepper and a squeeze of lemon juice.

Pile your vegetables onto a large platter.

Garnish with an extra glug of olive oil, lemon juice and some nut and seed sprinkles and mint.

This vegetable dish is best served at room temperature.

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Gail’s Smashed Potatoes

Cut a small X on top of each potato, rub it with olive oil, and season with a generous (potatoes love salt) sprinkling of salt and pepper.  Arrange on a lined baking tray and bake in a preheated oven at 180°C for 45 minutes or until the potatoes are crispy and very soft on the inside.

Remove from the oven when cooked. You can do this step a while before you need them.  Smash the potatoes with a potato masher or a fork.  Arrange on a small ovenproof plate or dish.  Sprinkle a generous glug of olive oil all over the potatoes.  Sprinkle a few sprigs of rosemary on top and return to the oven for 10-15 minutes, until crispy and golden on the outside. Do this just before they’re required. 

Garnish the dish with chopped chives and parsley.

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Tomato and Roasted Lemon Salad

I needed some colour to complete my table. It had to be simple and easy to prepare. This is another of Yotam Ottolenghi’s brilliant recipes. Do invest in his books. I love PLENTY MORE, the book I used for my recipes this time. You can’t go wrong with ease of preparation, flavour and versatility. I have a library of his books, thanks to my friend Megan’s generosity.

1. Place the sliced lemon in a single layer on a lined baking tray.  Coat the slices with olive oil, sprinkle with caster sugar and the sage leaves.
2. Bake in a pre-heated oven at 180°C for 20 minutes. Some of the rinds will turn a darker shade; that’s perfectly fine.
3. Remove from the oven and cool down completely.  You can prep these rinds the day before.

On the day: 1 hour before serving. 

1. Combine the rinds with the tomatoes. 
2. Season with salt and pepper; add the mint and parsley leaves, pomegranate jewels, chopped onion and chives in a large bowl.
3. Mix the Balsamic glaze and Olive oil.  Drizzle over the tomatoes and lemon rinds. Mix carefully to coat all the vegetables.
4. Make your salad on a pretty platter.  On a bed of Rocket leaves, pile the prepared tomatoes.
5. Brighten the salad with a squirt of extra olive oil and balsamic glaze.   Do not toss. 
6. Garnish with a few sprigs of parsley and mint leaves. Grind some pepper on top and add a pinch of Maldon salt.
7. Lastly, sprinkle the Sumac.

(Buy a sachet of SUMAC at your local Indian deli. I always have a supply and use it on my salads. I love the tartness and the deep red colour)

Last week, I noticed an announcement warning us that tomato and potato supplies were down. Stores were having difficulties sourcing these vegetables from their suppliers.  So be mindful not to waste your precious tomatoes and spuds.  Make full use of them.

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My Favourite Aubergine Cheesecake

I must confess this was the star of the show last weekend.   Butch braaied some delicious Chicken sausage, which complemented the Aubergine Cheesecake perfectly.  This recipe is ideal for a light vegetarian meal served with salad.

I used leftovers from the Roulade. Therefore, the eggs might seem strange. I used the egg yolks for this recipe and the whites for the meringue—a win-win combination.

Line a medium, square ovenproof dish with tin foil.  Brush the tinfoil with olive oil.

1. Line a baking tray with baking paper.
2. Layer the aubergines on the lined tray. 
3. Brush both sides generously with olive oil, then season with salt and pepper.
4. Sprinkle with rosemary leaves.
5. Bake in a preheated HOT oven at 200°C for 30-40 minutes until the aubergines are baked.
6. Remove from the oven and cool down.
7. Reduce the oven temperature to 170°C.
8. Halve the Aubergine wheels and pack them into the ovenproof dish, cut side down. Keep them upright by placing a tomato next, then another slice of aubergine, and alternate again until all the Aubergine and tomatoes are packed into the dish.
9. In a mixing bowl, combine the cream cheese, feta cheese, eggs, pouring cream and a good grind of black pepper.   Pour the mixture over the vegetables and bake for 35 minutes.
10. Remove from the oven, brush the salsa verde over the surface.  Serve at room temperature with a salad.  We had the tomato and lemon rind salad with ours. 

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The desserts will follow in an upcoming blog, and they are, after all, the pièce de resistance.  The Namaqualand daisies are opening their faces, and we are planning our trip.  I can’t wait.