Coffee With Kate: Food and drink

Fast Food Nation

Fri, 21 Nov 2008 09:53:44 GMT

In 2001 Eric Schlosser’s book Fast Food Nation hit the book stands in the US. It rocked the consciousness of the nation and stayed on the New York best sellers list for more than two years. Its revelations about how the fast food industry operates and how animals are reared and slaughtered on huge feed lots in the Mid-West forced Americans to think about animal welfare issues. It highlighted the appalling working conditions and pitiful rates of pay of the meat and migrant workers.

Since then McDonalds and other chains have undergone a metamorphosis as they adapt to the growing customer demand for ethically produced meat and more healthy food. Other books, documentaries and films and acres of newsprint are helping to heighten awareness that things are going horribly wrong on many levels.

Even governments now are no longer in denial about climate change and global warming and even more importantly are beginning to face the decidedly uncomfortable fact that we can no longer really depend on cheap fuel. There is a huge urgency to prepare ourselves for a world fast approaching where fossil fuel will become so prohibitively expensive that we are forced to do without or find alternatives.

Let’s stop and think for a moment, take the dairy farmer. He picks up the phone to order diesel for his tractors “Sorry there won’t be another delivery for 4 months”. An hour later the power goes. The 100 cows need to be milked. Where does he start, he can remember how to milk but how can he teach the younger workers. The design of the milking parlor does not facilitate hand milking and where will he find a 3 legged stool. Even if he does manage to milk, what will he do with it? If the milk tanker comes, the creamery would be in the same boat!

I’ll stop here but you must get the message. This kind of scenario is hard to think about in fact most people are in complete denial that it or something similar is not as far away as we might think so we would do well to dwell on the new era we are going into and prepare.

At Slow Food Nation in San Francisco last weekend there was a lot of talk about transition farming and transition towns and villages. Mayor of London Boris Johnson announced the London Climate Change Adaptation Strategy which encourages people to take a variety of measures to prepare for what is now completely inevitable. It is not a case of if but when.

San Francisco and indeed most of California is unquestionably a place apart. There is an awareness and consciousness about food and environmental issues. I feel that for sure folks in Minnesota or Idaho may not see the same reality, even though they have many challenges. Factory farming has so damaged the environment that farming is becoming impossible in some areas. There are problems of soil fertility, soil erosion and chronic pollution.

In the U.S. there are more people in prison than there are farmers and the number of farmers has shrunk so dramatically that the National Census does not carry a category for farmers. They must register under ‘Others’ – How can it have happened that we so undervalue the very people who provide us with our means of life. But in the midst of despair and despondency there is certainly hope – something is definitely stirring at grass roots level. People are no longer waiting for governments to do it, individuals and committees are taking the initiative themselves. Slow Food and environmental activists are joining to develop local food initiatives. Slow Food Nation attracted 60,000 visitors over a weekend of seminars. Inspirational and visionary speakers brainstormed on a new way forward and how to bring about change and encourage sustainable food production world wide so that all food will nourish rather than merely fuel. The new Declaration for Healthy Food and Agriculture was launched and when it has been signed by more than 300,000 it will be presented to the incoming President of the United States as the voice of the American people that than the multi nationals. Thousands and thousands of people ate, drank and were merry as they toasted the farmers, fishermen and artisans and celebrated the beautiful fresh produce of the Bay Area. It was truly a life changing experience. www.slowfoodnation.org

A little chatter from the Cape Of Storms

Wed, 11 Jun 2008 09:15:45 GMT

Rain pours again its sound thundering against windows and pavements; the pool on the patio has reached the level of overflowing and every plant, tree and shrub is heavily bowed under the weight of the water. The sun has just peeked out for a few seconds through the cold and wet, just moments away from setting over a very stormy sea.

It is times like this that I love to be in the kitchen playing with recipe ideas or creating a master piece. Today I experimented with baking a savoury bacon and olive loaf and thought that some of you might enjoy trying it. Do let me know the outcome if you do.

Bacon and Olive Loaf

Ingredients:

1-1/2 cups flour

1-1/2 tsps baking powder

1/2 tsp ground pepper

3 x eggs, lightly beaten

1/2 cup plus 1 Tbsp butter, melted

2/3 cup olives, pitted and sliced

4 ounces bacon, about 4 slices, cut into small bits and fried

1 cup Grated Gruyere cheese or grated Parmesan

Pinch of salt, to taste

1 tbsp chopped fresh rosemary (optional)

Instructions

Heat the oven to 350ºF/180ºC. Butter and flour a loaf pan. Sift the flour and baking powder into a mixing bowl, and stir the pepper through. Beat the eggs into the flour. Beat in the melted butter. Stir through the remaining ingredients to distribute evenly. Spoon the batter into the pan and bake 45 minutes until a toothpick inserted in the centre comes out clean. Cool slightly. Remove from pan. Slice, and serve.

Just spice

Thu, 08 May 2008 12:02:53 GMT

Notes On Olive oil

Thu, 01 May 2008 09:52:45 GMT

I adore olive oil and the oil I mostly use is extra virgin and I shall attempt to explain why.
Extra Virgin Olive Oil
It is important to know that all extra virgin olive oils are far from being equal, and for me life is too short to use bad oil.
Although I do at time use walnut, hazelnut or almond oils, it is extra virgin olive oil that is really prominent in my kitchen.
Knowing that an olive oil is extra virgin should only be the starting point to choosing good quality oil.
Extra virgin olive oil is the oil or juice from fresh olives extracted purely by mechanical means. To be considered as extra virgin olive oil; on testing the oil must be found to contain less than 0.08 per cent free fatty acids, measured as oleic acid. Within this definition there is a huge range of flavour profiles; from the fruity to the aromatic, pungent and robust, yet beautifully balanced. At the other end of the spectrum one finds oils that are mellow, bland and everything in between.
The level of the free fatty acids in olive oil is a result of the degree of ripeness of the olives. Oil from the early season olives contain the least amount of free fatty acids, and great care is taken in handling the fruit between harvest and oil extraction. The quality of the extra virgin olive oil is as a result of this, combined with the length of time between picking and crushing, the cleanliness of the olive crusher and the temperature at which the crushing process is carried out.
The olive varieties used, as well as the terroir; that wonderful term that that signifies the characteristics of the growing environment, which covers elements such as the position, the soil quality and prevailing weather conditions, all have an impact on flavour quality.
Producers continually strive to get the balance right between picking early for longevity, but with sufficient maturity to give flavour. Although half ripe fruit yields less oil, which is less economic for the grower, the resulting oil has a greater quality, integrity and longevity. Riper fruit yields far more oil, but results in a rapid decline in quality a few months after the harvest, whereas oil made from earlier picked fruit, assuming that it meets all other necessary conditions for quality, is still fresh and sound a year after harvest.
Rancidity, the most common fault in extra virgin olive oil, is usually a fault of bad storage and / or the age of the oil. It is easy to detect once identified. Think of butter left uncovered in the fridge that has absorbed every ‘off’ odour around it.
Virgin Olive oil
This is simply olive oil that did not quite make the grade of extra virgin. Its free fatty acid measurement is between 0.8 and 3 percent and should be used soon after it is crushed. It will have less flavour and a much shorter shelf life than extra virgin olive oil.
Olive oil
Bottles of oil branded Olive oil, often referred to as ‘pure’ olive oil, is almost at the bottom of the range in terms of quality. This olive oil is the result of industrial processing, deemed necessary because the oil has not met the criteria for virgin or extra virgin olive oil. In this process the olive oil is refined, using chemical treatment in which peroxides and free fatty acids are removed to make it suitable for consumption. The oil may also be bleached and deodorised to remove any ‘off’ flavours, at the same time removing many of the natural flavours and antioxidants that are characteristic of extra virgin olive oil.
‘Pure’ olive oil may be suitable for cooking where a less dominant flavour is required, as it still contains some of the fatty acids that make olive oil nutritionally attractive.
Light olive oil
Aimed at the weight conscious, but the only thing light about this oil is that it is light in character totally lacking in flavour, colour and aroma. It has exactly the same number of calories or kilojoules as extra virgin and other olive oils but, as it is refined, it lacks the health-giving antioxidents and polyphenols of extra virgin oils, as well as the flavour.
Choosing and using extra virgin olive oils
As a rule of thumb, only buy an extra virgin olive oil if it displays its year of harvest and you are buying within that year. This does not automatically mean the oil is no good if its over a year from its harvest date, but it does mean that unless it has been picked early enough and has enough of that assertive character at the beginning, it will begin to lose its freshness and vitality after a year, and will become ‘flat’ and more prone to rancidity as it gets even older.
Choosing
Choose robust, fruity oil for the majority of food where the olive oil flavour dominates. Use a less expensive extra virgin olive oil that declares its year of harvest that is fresh and fruity to use when serving delicate dishes or for cooking with. It is important to note that high temperatures dissipate the flavour of extra virgin olive oil to some extent.
In summary: buy the finest extra virgin olive oil you can afford and use it generously rather than keeping it for the best. Keep a good extra virgin olive oil on the table at every meal; use it in vinaigrette or simply drizzle over hot vegetables; use it to drizzle over salads, pasta and soups. This wonderful oil adds a superb dimension that lifts the flavour of food to another level.
Use the more mellow, everyday extra virgin olive oil for sweating onions, coating foods for a marinade or grilling, and although it may sound extravagant, using extra virgin olive oil for deep frying not only imparts crispness and flavour but also provides the food with a wonderful crunchy coating that acts as a seal and prevents excess oil from penetrating further.
Storing extra virgin olive oil
In order to maintain quality, extra virgin olive oil should be stored properly. It should be kept away from light and ideally stored in dark glass bottles, or tins to protect it from light, heat and oxygen. When cooking, don’t place the bottle of oil close to the heat of the stove.
Once you open the bottle of extra virgin olive oil, never leave it without a stopper, as exposure to oxygen leads to rancidity. Use it frequently; even the smallest amount added to a dish can make such a difference to its flavour. Saving oil for ‘that special occasion’ is to my mind rather silly.
Although one should refrigerate nut oils after opening I never refrigerate my olive oil as it changes the structure. Although this reverts to a certain extent if the oil is returned to room temperature, in my opinion there is a loss of flavour and texture.
Acknowledgement: Researched and extracted from the writings of Maggie Beer Notes on Olive Oil

Thai Prawns and Unexpected Guests

Wed, 23 Apr 2008 12:17:34 GMT

I received unexpected guest whose visit equally unexpectedly extended to dinner. Quickly rummaging through the deep freeze I found a packet of good quality frozen prawns and a packet of frozen peas, In the fridge was some lovely organic cream and some herbs, resulting in the recipe that follows. Hope you love it as much as we did.

Kind thoughts

Kate

Kate’s ‘Thai’ Prawn Dish

Level of difficulty: Easy

Serves: 4

Ingredients:

I packet frozen prawns thawed
250ml cream
2 tablespoons olive oil
1 tablespoon leaf Masala
1 chilli
3 cloves garlic
Thumb size piece of grated fresh ginger
1 cup of frozen peas thawed by pouring over some boiling water
3 to 4 kaffir lime leaves (or replace with grated lemon zest)
¼ teaspoon sugar
Small handful of roughly chopped coriander leaves
Salt
Cracked pepper

Serve with Basmati Rice and a side salad

Method:

Heat the olive oil in a pan, add the leaf masala and sauté for a few seconds, add the chilli, ginger and sugar, sauté for another minute or two; add the garlic and the cream and bring up to the boil and simmer together for about 5 minutes. Add the thawed prawns and the peas; simmer until the prawns are cooked through; about 3-4 minutes. Take off the heat, sprinkle over the chopped coriander and serve with Basmati rice and a side salad. Your guests will love it.

All about Fennel

Wed, 12 Mar 2008 11:58:52 GMT

Did you know this about Fennel?

The hardy biennial or perennial Foeniculum vulgare (derived from the Latin word “foenum” which means fragrant hay) — commonly known as fennel — is a member of the parsley family.

In its wild state, its bright green stalk with yellow gold flowers grows to four or five feet tall and has smooth feather-like leaves. Cultivated, it needs to be cut back to maintain strength. Indigenous to Southern Europe and the Mediterranean, it essentially spread throughout the world. Today, it’s grown mostly in India, China, Egypt and Turkey.

Fennel is known for its beauty as much as for its aroma and flavour. The stalks and stems are eaten as vegetables and have a licorice-like taste but it’s the seeds that are used to spice dishes. Seeds are oval, green or yellow/brown, have a sweet scent and warm, sweet taste. Fennel seeds have been said to be anise-like but they’re sweeter and more aromatic. Seeds are clustered and harvested once the flowers have died and the seeds have dried.

Today, fennel seeds are mostly sourced in India and Egypt and used in curry powder mixes, spice mixes for fish and spice blends from India, Scandinavia, China and the Mediterranean. Fennel seeds are also used in baked good and liqueurs. In India, fennel seeds are used as an after-dinner breath freshener and digestive.

Fennel has symbolized many things in the past. In Ancient Greece, fennel was given the name Marathon because the Battle of Marathon against the Persians took place in a field of fennel. Fennel then, was used to symbolize victory, longevity, strength and courage. In Medieval England, the plant was used to ward off witchcraft and hung on doors to ward off evil spirits. The Puritans called them “The Meeting Seed” since it was chewed during meetings.

In France, India, Iran and Russia, fennel seeds are cultivated specifically for their medicinal properties. The seeds do have a long medicinal history and were originally cultivated by the Ancient Romans who identified at least 22 uses — including to improve eyesight and to relieve jaundice.

As early as the Third Century, Hippocrates prescribed fennel to combat infant colic. And even today fennel is known for relieving gastrointestinal disorders and indigestion since it relieves spasms in the digestive system. It also acts as a diuretic and both a pain and fever-reducer. In Latin America, fennel seeds are believed to boost the production of breast milk in nursing mothers. Fennel seed tea has been used to treat food poisoning, snake and insect bites, to increase urine flow and help with menstruation.

Fennel seeds may be chewed whole or steeped to make tea (use one-half teaspoon of crushed seeds per one cup of boiling water).

Cavolo Nero & Cannellini Bean Soup

Wed, 17 Oct 2007 08:01:55 GMT

Ingredients

Serves 6 .

1 1/2 pounds cavolo nero (also called Tuscan kale), stemmed and coarsely chopped

2 tablespoons extra-virgin olive oil

1/3 cup finely chopped red onion

3 garlic cloves, thinly sliced

1 dried red chilli, crumbled

1/2 teaspoon fennel seeds

4 cups chicken stock

8 ounces dried Cannellini beans, soaked according to package instructions or 2 cans of beans

1 medium tomato, seeded and finely chopped (about 3/4 cup)

1/4 teaspoon coarse salt

Freshly ground pepper

1/4 loaf Tuscan bread (about 6 ounces), cut into 1/2-inch-thick slices and toasted

Directions

Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add kale; cook until just tender, 3 to 5 minutes. Drain, reserving 1/4 cup cooking liquid. Plunge kale into ice bath. Drain.

Heat oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, chilli, and fennel seeds; cook, stirring occasionally, 2 minutes.

Stir in stock, beans, and tomato. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until beans are tender, 30 to 40 minutes.

The art of Coffee

Mon, 20 Aug 2007 07:57:08 GMT

Don't dare view an espresso as a quick caffeine fix. It's ritual that soothes the soul.

Coffee was once believed by some Christians to be the devil's drink. When Pope Vincent the third heard about this, the story goes, he decided to taste the "evil" drink before banishing it. But he ended up enjoying it so much, that he baptised it, saying, "Coffee is so delicious it would be a pity to let the infidels have exclusive use of it."

Hailed for its simulative qualities rather than its flavour, coffee was once associated with plesbian taste. But that has changed and the coffee revolution has also come to South Africa, turning ordinary drinkers into coffee cognoscenti. These new converts understand that drinking a cup of coffee is so much more than a caffeine fix- it's a ritual.

There's a huge difference in opinion amongst coffee aficionados around the world as to how to make the perfect brew. The Moroccans add whole peppercorns for added kick, the Ethiopians take it with a pinch of salt and the Turks drink it with extra sugar at weddings, and without sugar at funerals.

For Brad Armitage and Rui Esteves of Vida e Caffe - the coolest boutique espresso bar on Cape Town's Kloof street - it's a complete sensory experience. "Coffee has many faces… the plant, the berry, the bean, the roasted blend - and finally the beverage. Coffee soothes the soul. It's not only about savouring the taste -it's about savouring the experience," says Brad.

Brad and Rui travelled the world together, and returned brimming with inspiration and the desire to create the perfect espresso. "Espresso is only good when it's perfect. And there are so many aspects of an espresso that you need to get it right," says Brad, counting them off on his fingers. "There's the blend, the amount of coffee you use, the pressure used to tamp the coffee down, the temperature, pressure and hardness of the water.

Add to that how you grind it (not too fine or it will burn, not too coarse or the espresso will be watery) and the size of the filter - too complicated to go into - and one can understand that making the perfect espresso is nothing short of a miracle. To prepare the perfect espresso you need to be an artist!"

"Keep it simple but do it right," is the secret to vida e Caffe's success. Brad understands that perfect coffee should be accompanied by perfect pastry, which brings us to the pasteis de nata, a sumptuous, traditional Portuguese baked custard pastry.

Muffins are freshly baked every morning, and if you haven't been to Vida e Caffe, you haven't experienced a real muffin. A Portuguese "mamma" helped Brad and Rui perfect the recipe, and the unusual, combinations include banana and pecan nut, apple and cinnamon, espresso and choc chip, sun-dried tomato and feta, and savoury sausage.

story by Maja Bezuidenhout. from Eat In

image by of coffee

Coffee, a fitting finale

Fri, 29 Jun 2007 08:46:47 GMT

Coffee is both a fitting finale to a wonderful meal as well as a source of potent flavour for deserts and savoury dishes. Coffee is used in some barbeque sauces, and in Sweden, another country that loves coffee; leg of lamb is roasted with coffee to cut its fattiness.

The history of coffee is both fascinating and complex, worthy of an entire book, but here are some of the highlights. The coffee tree probably originated in the province of Kaffa in Ethiopia. The succulent outer flesh of the coffee bean was eaten by slaves taken from present day Sudan into Yemen and the Arab world, through the great port of the day, Mocha, a name that now refers to a coffee-chocolate mixture. Coffee was certainly being cultivated in Yemen by the fifteenth century and probably much earlier than that. like that of rare spices from the East, the secret of coffee’s origins was kept secret by the Arabs who traded in it. The beans themselves are sterile, but, although forbidden, eventually plants were smuggled out and were first planted in India.

The first coffee houses were opened in the busy port city of Mecca on the Arabian Peninsula. These luxuriously decorated coffee houses quickly spread throughout the Arab world as a place for men to play chess, gossip and listen to music, similar to the role they played later in Europe. Although banned at times because they became the centre fro political unrest, coffee houses endured.

The Ottoman Turks introduced coffee to Constantinople where the world’s first coffee shop, called Kiva Han, opened in 1475. The Turks soon adopted coffee as a drink, adding spices such as clove, cinnamon, cardamom, and anise to the pot, a way that I particularly like to drink my coffee. According to Turkish law of the time, a woman was permitted to divorce her husband if he failed to provide her with daily coffee.

Coffee and spices still go together. After all, in a way, coffee is another spice brewed into beverage. Bedouins have special coffee pots that hold a few whole cardamom pods in their spouts, flavouring the coffee as it trickles through. In Ethiopia, coffee is toasted immediately before use, often along with spices such as cardamom.

Venetians trading with Arabs first brought coffee to Europe in 1615. the first coffee house opened in Venice in 1683, with the most famous, Caffé Florian in the Piazza San Marco, opening in 1720 and still open for business today which I can vouch for as I have sipped elegant cups of coffee and nibbled on delicate sandwiches’ at an exorbitant cost. But I would say don’t miss visiting this window into the past if you get to Venice. The new drink was embraced wholeheartedly in the form of espresso, or pressure brewed coffee.

In 1652 the first coffee house opened in England. Early coffee houses became popular places for learning and discussion and were called “penny universities” (a cup of coffee cost a penny). A few years later, Lloyd’s coffee house, which was frequented by merchants and maritime insurance agents, evolved into the famous insurance company, Lloyd’s of London. There is much more about coffee to ramble on about, but I think this is enough other than to say in conclusion that today coffee is grown and enjoyed worldwide.

Make the most of British strawberries

Fri, 22 Jun 2007 06:05:17 GMT

All my lovely U.K. friends can celebrate the glory of the strawberry by making the most of the home-grown varieties that should be filling the fields and shelves this month. When one tastes the summer enriched strawberry it reminds us just how poor those air-mile-ridden, forced products of February really are when compared to the seasonal class of British strawberries in June.

And did you know :A strawberry is a 'false' fruit. The yellow seeds that adorn the outer 'berry' are the fruit of the plant, while the 'berry' as we know it is merely an enlarged receptacle for the fruits, similar to the white cone left behind on the plant after picking a raspberry. During Wimbledon fortnight, spectators indulge in approximately 28,000kg/62,000lbs of strawberries!

I wish you all a very good week-end.

Cooking and eating with intention

Mon, 18 Jun 2007 05:14:03 GMT

You are what you eat. To most people this means simply that the vitamins, carbs, and proteins in food build the cells, blood and bones of your body.

However, "you are what you eat" means something far more subtle and powerful. Food is known to directly influence your consciousness and feelings. It can create bliss or anger, contentment or restlessness, thoughts of the sacred or the profane. The quality of the food you eat literally creates your state of mind, emotions and consciousness.

Eating Bliss

Foods that are whole and unadulterated contain more of the intelligence of nature, and thus create more vitality, alertness and happiness when you eat them.

Just think of this. If you eat a meal composed of fresh, organic vegetables, whole grains and lentils lovingly cooked in delicious spices, and garnished, how will you feel afterwards? Contented and satisfied will be the effect.

Now consider how you'd feel after eating a meal consisting of canned vegetables, packaged breads and food fried in rancid oils, served at a fast-food restaurant! The result might be dullness and depression — and even disease if you eat that way every day.

Wholesome foods create positive effect, create bliss, heighten alertness, and are easy to digest. These foods include oranges; almonds; honey; rice and whole grains; milk; fresh, organic vegetables; and organic sweet, juicy fruits such as mango, papaya and pear.

A diet consisting of light, easy-to-digest, foods is recommended for almost anyone. These foods convert rapidly into vital energy, the product of perfect digestion that in turn creates a glow in the skin, sparkle in the eye, and mental, emotional and physical balance.

Foods that should be avoided are ‘lifeless’ foods, those which have been virtually stripped of the vital life giving energy, which create dullness, disease and even aggressive behaviour in the people who make a steady diet of them. Foods devoid of vital energy and aggravating to one’s health include leftovers, packaged, frozen, canned and processed foods, and any old, spoiled or rancid foods. They result in dull thinking, depressed emotions, and physical imbalances.

Cook with Love

When you cook for your friends or family, it's important to be in a happy frame of mind. Since ancient times, it has been pointed out that the vibration of the cook's feelings affects the quality of the food.

This is why it's ideal to serve home-cooked meals whenever possible, because food cooked in a restaurant by strangers will never have the positive energy of a meal cooked by someone who loves you. It's especially important to cook often for your children. There is nothing to replace a mother's (or father's) love, a key ingredient in your child's food.

And when you're cooking, focus on the food and make it a settled, conscious event rather than something you're throwing together under pressure. Turn off the TV, shoo the kids and pets out of the kitchen, and give yourself time to enjoy the simple act of smelling the spices, feeling the textures of the foods, playing with the colours, and having fun. Or, if your kids, friends or spouse like to help, get them involved, too. Make meal preparation a happy time. Your positive thoughts and feelings will make the meal a true feast.

Eat in a happy environment

Finally, it's important to eat your food in a settled, happy, environment. Make your food and table arrangements attractive to the eye, and make sure your dining area is clean, pleasant, sunny and well-ventilated.

It's ideal to eat with your family or good friends, and enjoy light, quiet conversation. You don't want to get involved in intense discussions or arguments at the table, as this will certainly make it impossible to digest your food.

You can also eat in silence if you are alone, as focusing on the flavours of the food will help in digesting it. Resist the impulse to switch on the TV or radio. You'll feel better and more settled if you create a more sacred, calm atmosphere around the act of eating.

Taking a few minutes to give thanks for your food before eating is a traditional practice all around the world. It's a chance to remember that food is a living part of creation, and when you eat you are absorbing the infinite energy and intelligence of nature.

Finally, after you're done, don't rush off right away. Linger a few minutes at the table to help your digestion begin properly. And give yourself a chance to savour the satisfaction of sharing a delicious meal with those you love.

Entertaining Ways

Mon, 11 Jun 2007 09:28:57 GMT

If there is one thing the people in the Cape enjoy more than eating, it is eating in the company of others. Family, friends and visitors from less blessed regions are always welcome. The hospitality is innate, but it is equally true that people who are fortunate enough to live in an environment that is so richly endowed, also enjoy showing off just a little.

Mealtimes are convivial affairs, occasions for savouring the local vintages and consuming the seasonal food in a cheerful atmosphere that encourages talk and enjoyment.

‘Capetonians’ display a charmingly reverence and preference for their food creations and the wines which they love. Where food is concerned gender is seldom a factor when distinguishing between a good chef and a bad one, they are assessed purely for their skills. Notes are compared on how individual variations of favourite dishes have been achieved, delivered with all the intensity of philosophers sharing the deepest secrets of human existence.

The character of such occasions ranges from uproariously informal buffets and beach barbecues, to more ceremonial dinners and lunches. At the latter, classic dishes are reverentially presented in an atmosphere of damask table linen on polished exotic wood, with good silver ware to transport the edibles from plate to taste buds.

The composition of a good meal and the achievement of balance between dishes that are both suitable to the occasion and in harmony with the fresh produce available at the market is very much a matter of personal preference. Cape cooks are nothing if not individualistic!

Still, for those who may have visited the region, or who simply want to recapture its atmosphere when they return to their homes far away from those fertile valleys and soaring mountains and warm generous people, I offer a traditional recipe to keep the memory warm. A good Malay Curry.

Malay Curry

Ingredients

2 kg stewing mutton

10ml turmeric

10ml curry powder

10ml coriander

10ml cumin

50ml sunflower oil or any other neutral oil

4 medium onions, chopped

5 cloves garlic crushed

25ml chopped fresh ginger

Few sticks of cinnamon

5 cardamom seeds

8 whole cloves

6 tomatoes, skinned and chopped

5 potatoes quartered

250 ml frozen peas

250ml water

Chopped fresh coriander (cilantro) leaves

Method

Cube the meat and sprinkle with the turmeric, curry powder, coriander and cumin. Allow to stand for 30 minutes.

Heat the oil in a heavy saucepan and brown the onions gently, adding the ginger and garlic. Brown the meat and add the cinnamon, cardamom and cloves.

Add the tomatoes and 250ml water and cook the curry very gently for about 1 hour until the meat is tender (add more water if necessary).

Add the potatoes and peas and cook for another 45 minutes. The potatoes should be cooked but not disintegrating.

Scatter over some chopped fresh coriander which enhances the flavour of a curry.

Serve this curry with rice and a selection of sambals, some sweet chutney and perhaps a lemon pickle.

Britain: Beyond the Ordinary

Tue, 24 Apr 2007 08:01:58 GMT

And today, a snippet for the foodlovers: Just a few hours drive outside of London, the northern region of England is a paradise for “foodies”, offering a plentiful bounty of rare delicacies from artisan producers and family farms.

Yorkshire’s Castle Howard boasts not only royal pedigree, but also a working farm with specialty products ranging from traditionally reared Aberdeen Angus to locally made pickles and cheeses, all available in its lovely farm shop. In the Lake District, Peter Gott farms rare-breed pigs and produces air dried salami made of wild boar, as well as delightful meat pies, dry cured bacon and traditional Cumberland sausage.

In nearby Morecambe, Lancashire, a long-time favourite among the Victorians; Morecambe Bay potted shrimp, is still produced by hand.

England’s North County is the perfect place to explore the culinary magic that takes place when a meal’s journey from farm to table is only a few paces.

Champagne; the art of blending

Fri, 02 Mar 2007 08:37:22 GMT

Champagnes combine finesse and elegance with power. It is a very special wine produced by an elaborate process that enables the still wines of the region to be made into effervescent sparklers. Unlike many table wines, it is most usually a blended wine produced from a mixture of the permitted grape varieties grown throughout the designated Champagne vineyard as well as with wines from different years.

The permitted grape varieties are Pinot Noir and Pinot Meunier (both black) and Chardonnay (white). The defined vineyard areas extend primarily within the department of the Marne over three distinct areas: the Montagne de Reims (between Reims and Epernay), the Vallée de la Marne (the hills along the Marne valley), and the Côte des Blancs (south of Epernay, planted almost exclusively with Chardonnay). There are also lesser Champagne vineyards in the Aube.

The concept of blending wines from grapes grown throughout the Champagne vineyard is one reason why Champagnes from the grandes maisons — the large Champagne houses who have created the prestige and world appeal for this special wine — are of so consistently high quality. Indeed this essential concept of blending a cuvée to create a more harmonious and balanced whole has been essential to Champagne since the 17th century. In the case of non-vintage Champagne, not only are wines from grapes grown in different vineyards used, wines from different vintages are also blended to create the cuvée. For it is only through making use of old reserves that the grandes maisons are able to produce year after year the consistent range of Champagnes unique to each house.

Vintage champagne

Vintage Champagnes, by contrast, come from a single harvest. Such wines are produced only in exceptional years when the chef du cave considers the harvest sufficiently superlative to declare a vintage and thus produce Champagne from a single year’s harvest only (the year will be declared on the bottle). Vintage Champagnes generally have greater structure, body and concentration while maintaining the freshness and elegance that is the hallmark of all great Champagne. Such rarities require ageing for considerably longer periods than non-vintage before release.

Carrot Bredie

Wed, 28 Feb 2007 12:27:49 GMT

Carrot Bredie

Ingredients

1 onion, chopped
1 Tablespoon oil
8 carrots, washed, scraped, and chopped
2 potatoes, washed, scraped, and chopped
Pinch of salt
Pinch of black pepper
1 cup water

Procedure

Measure the oil into a skillet, and heat over medium heat.
Add the chopped onion, and cook until the onion is golden brown.
Add the vegetables and the seasoning.
Add the water and stir. Bring the mixture to a boil.
Reduce the heat and place a cover on the pot, but leave it ajar, to allow steam to escape.
Let the bredie simmer until the water has evaporated and the vegetables are soft. Remove from heat and mash.
Serve immediately with a little butter stirred in.

Serves 8 to 10 as an accompaniment or 2 as a main course.

A simple but Delicious Supper

Thu, 01 Feb 2007 06:14:45 GMT

It’s a magical evening, the sky filled with hues of dark red and orange reflection against the evening sky as the sun sets over the sea.

While listening to the sound of the waves as they break onto the shore below I begin to plan the evening meal, something nice and simple will do.

Pasta with sage and black pepper

About 6-8 fresh sage leaves

2 cloves of garlic

Knob of butter

Dash of olive oil

Creamy goats cheese of your choice, about a spoon full per person

Pasta of your choice

Boil a pan of hot water for the pasta, when it comes to the boil, throw in some salt and add the pasta, cook as per time specified on the packet.

In the mean time thinly slice the sage leaves, finely chop the garlic

In a pan that will be large enough to hold the cooked pasta, begin melting the butter with the olive oil, then add the garlic and sage and softly heat them through for about 4 minutes. Remove from heat.

Once the pasta is cooked, bring the sage and garlic back up to heat, add the pasta and toss together, add the goat’s cheese and toss again, sprinkle with freshly ground black pepper and toss again.

Serve with a nice fresh salad and a crisp glass of white wine.

Note/tip: always reserve some of the water which the pasta was cooked in. If your finished pasta dish seems a little dry, add a spoon or two of pasta water to slacken the ingredients.

Did You Know?

Fri, 20 Oct 2006 10:25:03 GMT

Did you know?

The vanilla pod is the fruit of an orchid, Vanilla planifolia, indigenous to Mexico. In the wild the orchid produces but one flower a year, which survives for only one day. If it is not pollinated that day, it will be another year before the plant has the chance to bear fruit again!

Food for thought

"If wine disappeared from human production, I believe there would be, in the health and intellect of the planet, a void, a deficiency far more terrible than all the excesses and deviations for which wine is made responsible."

Charles Baudelaire

Courgettes (Zuccini) with fresh herbs and olive oil

Tue, 17 Oct 2006 14:54:06 GMT

Reading Susan’s blog page and viewing all the lovely fresh vegetables from her allotment among which were some courgettes, made me think of the organic produce in my fridge, which I will prepare this evening as follows. So in a sense this recipe I dedicate to Susan

Courgettes (Zuccini) with fresh herbs and olive oil

Fresh herbs and lashings of olive oil bring out the delicate flavour of creamy textures courgettes in this dish

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 45 minutes

Ingredients
700g courgettes washed and diced into rounds

1 handful basil roughly chopped
1 tbsp sage roughly chopped
1 sprig rosemary chopped
2 garlic cloves, chopped
120ml extra virgin olive oil

Method

1. Pre-heat the oven to 200°C/gas 6. Place the courgettes in a roasting pan and sprinkle with the basil, sage, rosemary and garlic. Season with salt and pepper.

2. Drizzle olive oil over the potatoes and roast for about 45 minutes, or until golden brown.

The Ultimate Pick Me-Up?

Thu, 12 Oct 2006 12:34:16 GMT

The Ultimate Pick Me-Up

story by Jason Gutierrez from AFP

To the coffee connoisseur, Civet coffee is apparently, the ultimate brew. But who would have thought that the most expensive coffee in the world was made from droppings?

Civet coffee, said to be the most valuable coffee in the world is actually made from beans excreted by the weasel-like animal, the civet.

But despite the price (and the origin) coffee lovers just can't get enough.

The coffee was discovered by Filipino environmentalist Vie Reyes who has managed to corner a niche market with her expensive beans.

Reyes, and her husband Basil, accidentally stumbled on to civet coffee outside Manila in 2003.

Civets eat the coffee cherry but can only digest the pulp of the fruit. The bean itself, is excreted.

Vie and Basil did extensive research in rural Filipino communities and discovered that civet cat coffee was an old secret among the local folk.

"They were afraid that people wouldn't buy the coffee if they learned it came from inside the cat. The locals only collected the droppings for their own consumption," Reyes said.

Coffee Alamid, as Reyes has branded her brew, is a natural blend of liberica, exelsa, robusta and Arabica beans that are found in abundance in the Philippines.

Before roasting, the beans have a sour acidic smell that may turn off the less adventurous, but after being dried and then roasted, they give off a sweet chocolaty aroma. When ground and brewed, they produce a coffee that is strong and earthy thanks to the natural fermentation method.

Billed as the "rarest coffee in the world" the commodity is sold by Japan Airlines as a gourmet product on its business class section for 600 dollars for 100 grams and is exported under the Coffee Alamid trademark to China, Taiwan, Australia and the United States.

As a real mark of its gourmet qualifications, it is even sold in one coffee shop in Vienna.

But taking Coffee Alamid to the mainstream was not easy, as it was initially greeted as a novelty item for tourists looking for something unique to take home.

The product was displayed at trade fairs but drew a tepid response while efforts to sell it as an authentic Filipino product failed to generate interest from big coffee shops. It was not until two years ago, when a small article about the product appeared on the front page of a major daily newspaper, that things started to heat up.

Walk-in clients brought friends and word spread. Soon, foreigners started inquiring and offering them exclusive distributorship.

"We mortgaged our house, spent our savings and sold our cars to keep us going," said Basil. "It paid off and we are now devoting our lifetime and two generations of this family to coffee making."

Slow Food

Fri, 29 Sep 2006 11:40:50 GMT

Slow Food

Sybil Kapoor

For many Britons, food shopping, cooking and eating have become little more than a rushed chore. It doesn’t need to be that way, say members of the Slow Food movement, who are keen to bring the pleasure principle back to British shopping and eating habits.

As winter draws in, holiday memories of strolling around Continental street markets, cooking fresh, locally grown produce and lingering over delicious meals begin to fade, to be replaced by the unromantic reality of rushed shopping, cooking and eating. However, a growing number of Britons are trying to change the way we live and eat. They want to reinstate traditional, artisanal food shops in our towns, to encourage production of national delicacies and to nurture a more leisurely way of life. Many of these people are part of the Slow Food movement

The Slow Food movement

The Slow Food movement was founded in 1986 by an Italian food and wine journalist called Carlo Petrini. Petrini had become haunted by the spectre of fast food companies eroding Italy's ancient culinary culture. The opening of McDonald's on the Spanish Steps in Rome was the final straw. That a fast food giant could open its doors in the heart of food-obsessed Rome symbolised to Petrini the vulnerability of older values to brash new industrial methods. Processed fast food was not only changing the physical landscape through intensive farming, but it was also eroding a way of life that revolved around producing and eating great food in a relaxed, sociable way. It was time to act. Petrini realised that the key to change lay in motivating people with similar concerns. Strip away the Euro-talk and it is all about motivating ordinary people to take control of how they live, work and eat. He knew that the only way to counter the threat was to tackle the problem internationally and by promoting gastronomic culture, developing taste education, conserving agricultural biodiversity and protecting traditional foods that are at risk from extinction. Slow Food, whose aim is to "protect the pleasures of the table from the homogenisation of modern fast food and life," was born. Today, Carlo Petrini is president of an organisation that spans 100 countries and has around 80,000 members, all of whom are actively involved in fulfilling the aims of Slow Food. There are more than 1,500 Slow Food members in the UK.

The Salone del Gusto

As part of its aims, Slow Food transforms the old Fiat factory in Turin into a vast food show called the Salone del Gusto for a few days in October, every two years. Approved Slow Food producers set up stalls and sell their foods to the general public, give talks, hold workshops, attend seminars and meet with like-minded producers from around the world, regardless of whether they make English Single Gloucester cheese or pick wild vanilla pods in Mexico.

Although it may come as a surprise, Britain had the second-largest contingent of producers at the show in 2004, just behind Italy. Not only were the numbers impressive, but so was the reaction that British producers received. They were mobbed from morning to night by crowds keen to sample British delicacies. Everything from Plymouth gin and Richard Haward's Colchester native oysters to Sillfield Farm's dry-cured ham and Wendy Brandon's hand-made rose petal jelly was tasted and carried off home like valuable booty. The Shortbread House of Edinburgh had to send back for fresh supplies of their mini-oaties, while Richard Haward had to ration his oyster tastings. The Real Ale Society even had to break up a fight that erupted when closing time was announced at their temporary British pub!

The Salone effect

So, what does this mean for British shoppers? Exhibitors believe that being at the Salone has a knock-on effect for consumers in Britain. "You are taken far more seriously back at home," explains George Streatfield, from Denhay Farms Ltd, who makes prize-winning cheddar cheese and superb dry-cured bacon. "It raises your profile and gives you access to people who are interested in food, whether they be supermarket buyers or journalists, which in turn means that you can sell more in the UK," he says.

The dynamic atmosphere at the Salone also makes everyone feel that anything is possible. Ideas and techniques are freely exchanged between specialists from different countries, which in turn leads to the development of new products at home and a wider variety of artisanal foods entering our food chain. Peter Gott of Sillfield Farm Products, for example, was originally inspired to try to make dry-cured ham by some of his Italian counterparts.

David Lea-Wilson from Anglesey Sea Salt Company Ltd was forging links with African meat salters, while the people at Three Counties Perry were taking home a few of the rare pink-fleshed Cocomerina pears that a neighbouring Italian stall was exhibiting. The pears were being sold as a delicious preserve in a bid to save the trees. The perry producers were clearly intrigued as they, too, were looking for new ways to conserve some of their endangered varieties of astringent perry pears. This cross-fertilisation of ideas lies at the heart of Slow Food.

Cittaslow

The Slow Food movement is beginning to take hold in another form, too, through the Cittaslow (which translates as 'slow city') scheme. This scheme was created in Italy in 1999 with the aim of engendering Slow Food values in local communities. There are now two approved Cittaslow cities in Britain; Ludlow in Shropshire was the first British town to be approved and Aylsham, a market town in Norfolk, followed. There are many more towns applying, including Canterbury in Kent and Diss, also in Norfolk.

Who knows - in a few years, we might all be able to shop in pretty local markets where we can buy superb British food and enjoy a leisurely chat to local food producers before heading home to cook a simple, but very good meal. Without having to go on holiday.

A Recipe for the Laird

Tue, 26 Sep 2006 10:39:13 GMT

This is a wonderful recipe from Namibia shared with us by Dave and Si. I hope you take the time to make it and invite a few good friends to share in some good food. Or just freeze what ever amount you choose, but without the custard topping.

Bobotie -Another classical recipe with a heap of local advice thrown in for good measure

Serves 10

For the meatloaf

1.5kg best beef mince

125g blanched almonds coarsely chopped

12 black peppercorns crushed

2cm piece of fresh ginger grated

1 hot chilli, deseeded and finely chopped

A few sprigs of marjoram (2-3)

10 coriander seeds crushed

2 cloves of garlic peeled and finely chopped

1 small onion peeled and finely chopped

Grated zest of 1 lemon

Small handful of sultanas

150ml good red wine

½ tsp of tamarind or l Tablespoon lemon juice or 1 Tablespoon red wine vinegar

65g melted butter

125ml double cream

Salt and pepper to taste

4 bay leaves

¼ tsp cumin seeds

For the ‘custard’ topping

285ml milk

5 eggs

1 tbs curry powder

½ tsp baking powder

Salt

To serve

A grating of nutmeg

Method

Put all the ingredients listed under meatloaf into a large bowl and mix thoroughly together.

Butter a large casserole; cover the bottom with the cumin seeds, then the meatloaf mixture.

In a measuring jug, put the red wine, tamarind, melted butter, double cream, salt and pepper.

Pour the mixture over the mince mixture and fork through to allow it to permeate the meat mixture.

Place t6he bay leaves on the top, cover and bake at 180 C for approximately 90 minutes until risen and cooked through.

Whisk the custard ingredients together, pour over the meatloaf and bake for 20 minutes or until set and golden brown. Finish with a flourish of grated nutmeg.

Summer salads

Wed, 16 Aug 2006 11:44:34 GMT

Summer salads are all about ease and freshness. Make use of the wealth of vegetables at their peak; courgettes, broad beans, spinach, fennel, peppers, peas, basil and other garden herbs will impart bold flavours with the simplest of dressings. A grating of pecorino, parmesan or a few slivers of a dry-cured ham, such as Parma ham, will add saltiness and a hint of hotter climes.

Grab a handful of your favourite salad greens and chuck in toasted nuts and seeds, cold meat and an assortment of vegetables for an easy summer supper

Chef Of GlenCairn Castle

Thu, 10 Aug 2006 20:05:50 GMT

Dear Chef of the Castle,

In order not to confuse you or the Laird any further, let me explain. There is the ‘traditional’ way of making Bobotie which varies substantially from person to person and then there is Kate’s way. But both recipes are delightful so do let the Laird try both and then cast his opinion.

The Fish Bobotie is also rather nice…and if the Laird so wishes….it will be gladly offered.

In the meantime…..don’t let his glass run dry.

Good luck!

Kate (Coffee With Kate)

Bobotie For The Laird

Tue, 08 Aug 2006 19:30:24 GMT

Dear Laird,

Most South Africans own and treasure a favourite bobotie recipe. Non South Africans would be forgiven for not having heard of it, but once informed and not trying to make it, well that would be deemed unforgivable.

Ingredients

2 tablespoons vegetable oil

2 onions, peeled and sliced

2 1/4 pounds good quality lean ground beef

1 thickish slice of white bread

1 cup milk

1 tablespoon medium curry powder (or hot for the hale and brave)

1 1/2 tablespoons sugar

2 teaspoons salt

freshly ground pepper (about a half teaspoon)

3/4 teaspoon turmeric

1 1/2 tablespoons malt vinegar

1/2 cup seedless raisins

2 tablespoons strong chutney

2 bay leaves (or fresh lemon leaves if available)

2 medium eggs

Method

Heat oven to 350°F.

Heat oil in medium sauté pan. Stir in onions. Cook over medium heat until transparent. Add ground beef. Cook until lightly browned and crumbly.

Soak bread in half the milk, squeeze out excess milk and mash with a fork – don’t toss the milk from the squeezed bread, add it to the remaining milk. Set milk aside.

Add curry, sugar, salt, pepper, turmeric, vinegar, raisins, chutney to the beef mixture. Spoon the mixture into a greased baking dish, and place bay leaves on top.

Bake for 50-60 minutes in preheated 350°F oven.

Beat egg with remaining milk and pour over mixture approximately 25 - 30 minutes before end of baking time.

Serve with steamed rice (traditionally yellow!) and extra chutney.

Pure South African comfort food! Especially nice in winter, or cold with a salad in summer.

Serves: 6

For the Happy Cooks – Some useful tips

Mon, 07 Aug 2006 17:08:27 GMT

Here’s a quick method for chopping garlic, ginger or chillies

When needing to chop several cloves of garlic I find that by tossing them into a coffee grinder with a little olive oil does the job rather splendidly, producing a nice ‘gloopy’ paste. If you don’t want to achieve a paste omit the olive oil and don’t process for too long. However be warned…the whole procedure takes just a few seconds.

I find this approach useful for chopping ginger as well. And if your dish requires both garlic and ginger, then just process the two together at the same time.

You can also prep your chillies this way too.

And here is a quick and easy way to dress a salad perfectly.

Plop your leaves in a bowl. Pour some oil in a spoon and drizzle around the inside edge of the bowl, follow with lemon juice, or vinegar, or balsamic finger. The dressing will drizzle down the side of the bowl toward the leaves, toss the salad leaves around in the bowl and there you have it …a perfectly dressed salad

Happy cooking

Simply Salmon - Kate's kitchen

Thu, 27 Jul 2006 18:51:35 GMT

Fish is a wonderful and healthy option for the summer table: light, delicate and at its best with fresh, zesty flavours.

To day I wanted fresh Norwegian Salmon, however I am so tired of the second rate salmon offered by even the best of supermarkets, so after some thought I decided to head off to Willoughby’s where they serve not only the best sushi in town but where one can also purchase fresh seafood to prepare at home.

I marched up to the seafood counter, looked the man straight in the eye and requested “salmon for Sushi please” and hey presto…I was given the best piece of salmon that I have seen in ages.

Now the whole point behind this request "Salmon for Sushi" is that one can only serve the best possible grade and quality of salmon for sushi...or make your patrons very ill if you don't.

This is how I prepared my piece of wonderfully fresh salmon.

Chop some garlic finely and rub all over the salmon on both sides. Place salmon in an oven proof dish, add finely chopped parsley, sprinkle it over the top of the fish, add salt and black pepper and a dollop of butter. Put into a hot oven for about 10 minutes.

Serve with baby potatoes and a salad or vegetables of your choice and a nice zesty glass of white wine.