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Newsletter 22: April / May 2011 |
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| Handy tips on Cooking and Entertaining: |
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Happy Easter! Hosting an Easter get-together for family or friends? Throw a white runner over your Easter table and decorate with coloured Easter eggs of different shapes and sizes. Fresh fish should be served on Easter Friday, and on Easter Sunday – the end of the fast of lent – red meat is the dish of the day. Prospera Pascha Sit!
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Fish on Good Friday? Abstaining from meat for the 40-day fast period of Lent is an ancient Roman Catholic tradition. Religious symbolism aside, eating fish is just plain good for you. Fish is an excellent source of protein and omega-3 fatty acids and is lower in fat than meat or poultry. Wow your dinner guests this Easter with this delicious recipe for Kingklip.
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| Facts About Spices: Mustard Seed |
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Mustard Seeds are small, round yellowish-brown seeds of the mustard plant. The Mustard Plant grows wild in the Mediterranean, Middle East and parts of India, and historical evidence suggests mustard was first used around 5000 years ago, both for culinary and medicinal purposes. Today, mustard’s aromatic and spicy taste make it one of the world’s most popular spices. Mustard compliments poultry and fish dishes perfectly, so if you’re looking for a little something to spice up your Good Friday fish dish, mustard’s a must! |
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| New Articles: Learn to Cook Like a Top Chef – The Basics |
Everyone loves good restaurant food. But, as fabulous as it is to visit your favourite dining establishment, it certainly doesn’t do the household budget any favours. The next best option? Hone your culinary skills and learn how to cook like a top chef, so that fine dining is on the menu every night of the week. Admit it: your inner Gordon Ramsay is just dying to be released ..............
(Read Full Article)
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Recipe to try: French Roast Lamb
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| What better way to break Lent than with a rich and delicious red meat dish? Try this easy French-style slow-cooked lamb…served with roast potatoes and veggies, it’s sure to fill the hungriest of tummies… |
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INGREDIENTS
- One large leg of lamb
- Extra Virgin Olive Oil
- One large onion
- Crushed garlic paste and garlic cloves (chopped)
- Red wine
- Thyme and Rosemary sprigs
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METHOD
- First, prepare the lamb. Score the meat and insert chopped garlic cloves deep into the scores.
- Rub the meat with olive oil and crushed garlic paste
- Lay the sprigs of Thyme and Rosemary over the meat
- Dice the onion, chop potatoes into quarters and place around the meat
- Season the potatoes and the meat with salt and pepper
- Place in the oven at 190°
- After an hour, douse with red wine
- Cook until done, approximately an hour and a half – French-style lamb is usually served rare.
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| Food Q & A |
Q:
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Which wine should I pair with my Easter Sunday lamb roast? |
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Wine fundis insist that lamb should be accompanied by red wine. A rich, fatty meat, lamb is complimented by the full-bodied, perfumed qualities of red wine. For an Easter treat, go for a good French Claret or bottle of Bordeaux. If the budget doesn’t extend that far, a decent South African merlot will go down just as well.
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| Up and Coming Events |
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- Fynbos and Food Event, Scarborough, Western Cape
- SA Cheese Festival, Stellenbosch, Western Cape
- Prince Albert Town and Olive Event, Prince Albert, Western Cape
- The Wine Affair @ The V&A Waterfont, Cape Town
- Grape Crushing Festival, Nottingham Road, KwaZulu-Natal
- Brondal Avocado Festival, Nelspruit, Mpumalanga
- Philippolis Witblits Festival, Philippolis, Free State
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