HOME. FOOD FROM MY KITCHEN
Author: Sarah Graham
Publisher: Struik Lifestyle
Price: R260
Now on her third book, and with a 13-part TV series behind her, Sarah Graham keeps producing recipes that reflect her love of Africa.
She grew up on a small game reserve where her parents ran a lion conservation project. Even though Africa is her home, Sarah has travelled widely, and in this cookbook she shares many of her food-related travel experiences.
Sarah’s recipes are innovative yet accessible and really easy to prepare.
There are recipes for every occasion, from brunch to main meals, and baking and desserts.
Sarah’s uncomplicated style of cooking comes through in the recipes and anyone wanting to impress guests with stylish dishes will do well to have a copy of her book on their bookshelf.
Try one of these recipes from the book:
CRUSTLESS SPINACH AND SMOKED TROUT QUICHE
Serves 4-6
FILLING
1 Tbsp olive oil
4 spring onions, chopped
200g fresh spinach, roughly chopped
100g smoked trout, roughly chopped
half a cup grated Cheddar cheese
1 Tbsp chopped fresh dill or basil
half a cup crumbled feta or grated
mozzarella cheese
EGGY CUSTARD
2 eggs
150ml milk (about 2/3 cup)
pinch of freshly ground black pepper
1 tsp Dijon mustard
Preheat the oven to 180°C and grease a pie dish about 20cm wide or a muffin tray.
Heat the olive oil in a frying pan over medium heat and fry the spring onions for 4-5 minutes, or until they have softened. Add the spinach and stir until it has wilted.
Remove the pan from the heat and add the remaining filling ingredients, except the cheese (if you’re using a muffin tray, add the cheese too).
Stir gently to combine, then spoon this mixture into the pie dish, spreading evenly, and sprinkle over the cheese.
Whisk the eggs and milk together. Whisk in the pepper and mustard, and pour the egg mixture over the filling.
Bake for 25-30 minutes, or until set and lightly golden.
STICKY GINGER HOISIN PORK
Serves 4
1 Tbsp cooking oil
750g pork fillet, cut into 2cm cubes
1 heaped teaspoon of grated ginger
2 spring onions, sliced diagonally, including the top
1 fresh chilli, deseeded and finely sliced
1 clove of garlic, chopped
3 Tbsp hoisin sauce
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp honey
4-6 heads of baby pak choi, halved lengthwise (or baby savoy cabbage or baby spinach)
400g udon noodles or rice noodles
lime wedges, for serving
1-2 Tbsp chopped fresh coriander or basil, for serving
2 Tbsp salted peanuts or slivered almonds, for serving
Heat the cooking oil in a heavy-based pan over medium-high heat and add the pork along with the ginger, spring onion and chilli. Fry for 3-4 minutes, or until the pork is starting to caramelise on the outside.
Lower the heat to medium-low and add the garlic, hoisin sauce, soy sauce, sesame oil and honey and cook for another minute.
Add the pak choi, cabbage or spinach and toss gently, then leave to cook for another 1 to 2 minutes, or until the pak choi is wilted.
Meanwhile, prepare the udon or rice noodles according to the packet instructions.
To serve, divide the noodles between warmed bowls and spoon over the pork and pak choi.
Add a drizzle of sauce from the pan and a generous squeeze of lime juice, sprinkle over the chopped herbs and nuts, and serve immediately.
LEMONY HERBY HAKE WITH WARM BABY POTATO AND PEA SALAD
Serves 4
SALAD
400g baby potatoes
1 cup of frozen peas, thawed
a small handful of fresh mint leaves, roughly torn
1 Tbsp olive oil
salt and freshly ground black pepper
FISH
1 Tbsp olive oil
1 Tbsp butter
4 x 150-200g hake fillets, skin on and scored (or any firm white sustainable fish)
salt and freshly ground black pepper
LEMONY HERBY DRESSING
2 Tbsp lemon juice
3 Tbsp olive oil
1 tsp Dijon mustard
1 clove garlic, crushed
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh basil
1 tsp lemon zest
First, boil the potatoes in a large saucepan of salted water until cooked through and they can be easily pierced with a knife, about 15 minutes.
Meanwhile, heat the olive oil and butter for the fish in a large saucepan over medium-high heat. Season the fish lightly with salt and pepper.
When the butter starts to foam, add the fish and cook skin-side down for 3 to 4 minutes, or until the skin is crispy. Turn over and cook for 1 to 2 minutes on the other side, or until the fish is just cooked.
Remove from the pan and set aside to rest.
Then make the dressing by combining all the ingredients together in a clean old jam jar, and shake well until the mixture becomes “creamy” and emulsifies. Check for seasoning and set aside.
Pour half the dressing over the fish as it rests and while it is still warm; this way it will absorb more of the flavours.
Drain the potatoes and mix together with the remaining salad ingredients.
Serve immediately with the fish and the remaining dressing on the side.
ROSEMARY SHORTBREAD
Makes 10 slices
125g butter, at room temperature
60g icing sugar or castor sugar
1 tsp finely-chopped fresh rosemary
125g cake flour
60g cornflour
a pinch of salt
2 Tbsp castor sugar
Cream the butter, icing sugar and rosemary together using an electric mixer, or in a large mixing bowl using a wooden spoon.
Sift the cake flour, cornflour and salt into the mixture and mix using a wooden spoon or the paddle attachment on your mixer, until the mixture has the consistency of breadcrumbs.
Scrape down the sides of the bowl as you go along to make sure it is all well incorporated.
Gently bring the mixture together into a ball using your hands.
Roll the dough out until it’s about 5mm thick and cut out into heart shapes. Alternatively, press the mixture directly into a square or round cake tin that has been lined with baking paper, and smooth out the dough using the back of a tablespoon.
Pierce each section two to three times with a fork. Sprinkle over 1 Tbsp of the castor sugar and chill for 15-30 minutes.
Preheat the oven to 170 °C and bake for 25-30 minutes, or until lightly golden.
Cut into slices or squares while still warm, sprinkle with the remaining castor sugar and then leave to cool on a wire rack.
The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.