7 July 2020
 
We have now officially surpassed the 100^th day in Lock-down in South Africa – it is hard to believe! The Impact on the Tourism Industry has been severe, compounded by the loss of some 600 000 jobs according to TBCSA.
Some relief has come with the re-opening of accommodation establishments for business and intra-provincial travel and limited domestic flights resuming.  The discussion about the regulations, the logic behind it and the communication thereof is however not one I will be entering into!

As with our previous communication, we prefer to focus on the positives, new opportunities or tends arising from the new territories we are chartering.   Last month, we focused on some beautiful, lesser known sites our country has to offer.  This month we focus on a different sense – taste!

Many of us who were not previously inclined to experiment in the kitchen has turned into Master chefs during lock-down! New skills are learned, kitchen equipment upgraded, and repertoire expanded.  South African cuisine is an integral part of our history and culture and our love for good food is evident in our world class restaurants we can boast with. 

In line with this we have put together a menu with a starter, main course and dessert - all proudly South African recipes with a modern twist (including Lucky Star, an iconic brand in South Africa). A special thank you goes out to www.tamsinsnyman.com

STARTER & MAINS: Cookbook: Seven Colours with Fish by Tamsin Snyman / Photo: C&D Photography

DESSERT: Cookbook: Tortoises & Tumbleweeds by Lannice Snyman / Photo: Warren Heath

Starter - Tuna Phyllo Samoosas with Cucumber Raita Dip

Serves 6

Samoosas:
2 x 170 g cans Lucky Star Tuna, drained
Vegetable oil, for frying
1 large onion, peeled and sliced
2 cloves fresh garlic, chopped
250 g button mushrooms, sliced
1 cup (250 ml) fresh cream
1 handful fresh parsley, finely chopped
250 g feta cheese, drained and crumbled
Salt and black pepper, to taste
1 x 500 g box phyllo pastry, defrosted
100 g butter, melted
Sesame seeds
Cucumber raita:
½ English cucumber, grated
1 cup (250 ml) plain yoghurt
2 sprigs fresh mint, stalk removed and leaves sliced
½ tsp (2.5 ml) ground cumin
Pinch cayenne pepper (optional)

Samoosas: Heat a little oil in a saucepan and add the onion and garlic. Fry over a medium heat until softened and golden. Add the mushrooms and brown slightly. Stir in the cream and parsley and allow to bubble and thicken for a minute or two. Remove from heat and stir in the feta cheese and tuna.
Season with salt and pepper. Set aside to cool.

Preheat the oven to 180 °C and line a baking tray with greaseproof paper. Brush one sheet of phyllo pastry with butter and place another sheet on top. Cut into four equal strips.

Place a spoonful of filling at one end of each strip, brush the pastry with butter, fold the pastry over the filling on the diagonal and continue folding to the end of the pastry strip. Repeat until all the mixture is used up. Place the triangles onto the baking tray. Brush with butter and sprinkle with sesame seeds. Bake for 15–20 minutes until golden.

Cucumber raita: Wrap the grated cucumber in a tea towel and squeeze out any excess water. Mix together the drained cucumber, yoghurt, mint, cumin and cayenne pepper (if using) and chill for an hour or two.

Serve the samoosas warm with the cucumber raita.

Main Course - West Coast Fish Stew with Steamed Bread

Serves 4

Bread:
2 cups (500 ml) flour
1½ tsp (7.5 ml) yeast
2 tsp (10 ml) salt
1½ tsp (7.5 ml) sugar
½ cup (125 ml) lukewarm water

Stew:
1 x 85 g can Lucky Star Smoked Mussels, drained
1 x 400 g can Lucky Star Pilchards in Tomato Sauce
Vegetable oil, for frying
1 large onion, peeled and diced
2 cloves fresh garlic, chopped
2-cm piece fresh ginger, peeled and finely chopped
2 green chillies, deseeded and finely chopped
2 bay leaves
1 red pepper, deseeded and cut into dice
2 cups (500 ml) vegetable/fish stock
Juice of 1 lemon
3 potatoes, peeled and diced
½ bunch spinach, stalks removed and roughly chopped

Bread: Combine the dry ingredients in a bowl. Stir in the water and mix well. Knead the dough on a well-floured surface until smooth and elastic. Set aside in an oiled bowl to rise; this will take about 30 minutes. In a large pot, bring a small amount of water to the boil, lower the bowl into the pot and cover with a large pot lid. Cook for 45–50 minutes. Turn out and allow to cool before cutting into wedges.

Stew: While the bread is steaming, heat a little oil in a medium pot. Add the onion, garlic, ginger, chillies and bay leaves and cook over a medium heat until the onions have softened and turned golden. Add the red pepper, stock and lemon juice, bring to the boil and add the diced potatoes. Cook until the potatoes are soft, about 10 minutes. Lower the heat, add the spinach and stir until just wilted. Remove from heat and stir in the drained mussels and pilchards along with the sauce from the can.

Serve the stew in four large bowls with wedges of steamed bread.

Dessert - Pumpkin Fritters with Amarula Cream

Generations of South Africans have enjoyed these soft fritters, called bollas by Cape Malays. They’re most often served for pudding, but are also delicious with curry or bobotie. Amarula Cream is a South African liqueur made from the fruit of the marula tree, which is also made into beer, jam and jelly. Any cream liqueur that takes your fancy may be substituted.
Serves 4 to 6

Fritters
600g pumpkin
250ml water
1ml salt
1 egg, lightly beaten
100g cake flour
5ml baking powder
1ml ground cinnamon
1ml ground mace
vegetable oil
Cinnamon-Sugar
60ml sugar
10ml ground cinnamon
Amarula Cream
250ml cream
60ml Amarula Cream liqueur

Fritters Skin the pumpkin, discard the pips and cut the flesh into cubes. Place in a medium saucepan with the water and salt. Cover and boil for about 20 minutes until very soft. Drain well.

Mash the cooked pumpkin. Mix in the egg, flour, baking powder, cinnamon and mace.

Heat oil for deep-frying in a frying pan. Drop in spoonfuls of the batter and fry until golden on all sides. Drain on kitchen paper.

Cinnamon Sugar Mix the sugar and cinnamon together.

Amarula Cream Whip the cream to soft peaks. Fold in the liqueur.

Pile the pumpkins fritters into a bowl and sprinkle with cinnamon sugar. Offer the amarula cream on the side.