BEST OF THE BRUNCH

Favourite meal of the sea­son? The post-Christ­mas left­over brunch, obvs. If there was trout, gam­mon, fresh berries and Ital­ian cake on your fes­tive menu you have the mak­ings of one of Phillippa Cheifitz’s best Fam­ily Day menus

Woolworths TASTE - - Contents - PHO­TO­GRAPHS TOBY MUR­PHY PRO­DUC­TION BRITA DU PLESSIS RECIPES PHILLIPPA CHEIFITZ FOOD AS­SIS­TANT ALEX LEVETT

Con­jure up Box­ing Day brunch with Phillippa Cheifitz’s ideas for left­overs. South­ern-style braised kale and ham star­ring yes­ter­day’s gam­mon will hit the spot.

SOUTH­ERN-STYLE BRAISED KALE AND HAM

A great way to use up any left­over gam­mon for a Fam­ily Day brunch.

Serves 6

EASY

GREAT VALUE Prepa­ra­tion: 20 min­utes Cook­ing: 40 min­utes

kale 350 g, stalks re­moved large onion 1, finely diced olive oil 6T gar­lic 3 cloves, grated chicken stock 1 cup cooked smoked ham or gam­mon 500 g, diced sea salt and freshly ground black pep­per, to taste red wine vine­gar 1T free-range eggs, poached, for serv­ing (op­tional)

1 Wash the kale well and drain in a colan­der. In a large saucepan, gen­tly cook the onion in 3–4 T oil for a few min­utes un­til soft­ened. Stir in the gar­lic. 2 Add 2 T oil, the kale and

½ cup stock. Cover and cook, stir­ring oc­ca­sion­ally, for about 10 min­utes un­til start­ing to soften. 3 Stir in the ham and re­main­ing stock, plus a lit­tle sea­son­ing. Cover and cook, stir­ring oc­ca­sion­ally, for 20 min­utes or un­til the kale is very ten­der. Add the vine­gar and check the sea­son­ing. Serve in bowls, topped, if you like, with poached eggs. CARB-CON­SCIOUS, FAT-CON­SCIOUS, HEALTH-CON­SCIOUS, DAIRY-FREE, WHEAT-AND GLUTEN-FREE

WINE: Wool­worths Vergele­gen Mer­lot 2016

POTATO LATKES WITH AP­PLE SAUCE

“These latkes are adapted from a recipe in Jerusalem by Yo­tam Ot­tolenghi and Sami Tamimi (Ebury Press), per­fected by their friend He­len Goh. The orig­i­nal uses 300 g grated parsnips rather than just potato. The latkes are sim­ply served with sour cream, or, for a sweet ver­sion, sprin­kled with sugar. Here I’ve sug­gested ap­ple sauce – good if served for af­ters.

But leave them plain if served as a side to the main. They’re fid­dly and best hot off the pan, so they do need an open-plan kitchen and a will­ing part­ner.”

Makes 12

EASY

GREAT VALUE Prepa­ra­tion: 20 min­utes Cook­ing: 20 min­utes

pota­toes 900 g, peeled and coarsely grated free-range egg whites 4 corn­flour 2T sea salt and freshly ground black pep­per, to taste but­ter 80 g canola oil ½ cup

For the ap­ple sauce:

Granny Smith ap­ples 4, peeled and chopped cin­na­mon stick 1 or­ange juice 4T

1 Rinse the potato in cold wa­ter. Drain and squeeze out the ex­cess wa­ter. Turn out onto a clean kitchen towel and leave to dry for 30 min­utes. 2 Mix the dried potato, egg whites, corn­flour, ½ 1 t salt and a twist or two of black pep­per. 3 Heat half the but­ter and half the oil in a large pan over a medi­umhigh heat. 4 Shape about 2 T potato into a thin patty with your hands, squeez­ing to re­move ex­cess liq­uid. Flat­ten with the back of a spoon and fry for 3 min­utes on each side un­til deep golden brown. Drain on kitchen pa­per. Keep warm while fry­ing the re­main­ing latkes. Add the re­main­ing but­ter and oil as needed. Serve im­me­di­ately with the ap­ple sauce. 5 To make the ap­ple sauce, sim­mer all the in­gre­di­ents very gen­tly, cov­ered, for 20 min­utes or un­til the ap­ples are soft. Re­move the cin­na­mon stick, then mash. Add a lit­tle honey if you like it sweeter. MEAT-FREE, WHEAT- AND GLUTEN-FREE

WINE: Klein Con­stan­tia Sau­vi­gnon Blanc 2018

BAKED BUCK­WHEAT PAN­CAKES WITH CREAM CHEESE AND SMOKED TROUT

“Cream cheese with smoked trout is a clas­sic combo – try it with buck­wheat pan­cakes as a tasty vari­a­tion.”

Serves 6

EASY

Prepa­ra­tion: 30 min­utes, plus overnight chill­ing time Cook­ing: 40 min­utes

For the buck­wheat pan­cake bat­ter, blend: buck­wheat flour 300g wa­ter 3 cups free-range egg 1 salt ½t

but­ter, for fry­ing, plus ex­tra for greas­ing full-cream cream cheese

350 g, at room tem­per­a­ture snipped chives 2–3 T fresh cream 1 cup smoked trout rib­bons 200 g freshly ground black pep­per, to taste lemon wedges 6–12 ca­per­ber­ries 18–24

1 Re­frig­er­ate the bat­ter overnight. It should be the con­sis­tency of pour­ing cream, so add a lit­tle more wa­ter if needed. 2 Add a thumb­nail of but­ter to a non-stick pan­cake pan, about 18 cm in di­am­e­ter. Heat over a medium-high heat, swirling to coat the pan. Add a small ladle­ful of bat­ter, about 3–4 T, and swirl to coat the pan. Cook un­til golden brown, then flip and cook the other side. Thin down the bat­ter with more wa­ter if nec­es­sary; the pan­cakes should have more body than a reg­u­lar crêpe. Turn out on to a clean tea towel. 3 Pre­heat the oven to 180°C. Place a spoon­ful of cream cheese on one edge of a pan­cake. Add a few snipped chives and loosely fold over into four. Place in a shal­low, greased oven­proof dish. Re­peat with the re­main­ing pan­cakes, moist­en­ing each one with a spoon­ful of cream. Bake for 10 min­utes, or un­til heated through. 4 Top each pan­cake with a rib­bon of smoked trout and sea­son lightly with pep­per. Gar­nish with chives, ca­per­ber­ries and lemon wedges. Serve im­me­di­ately.

WHEAT- AND GLUTEN-FREE

WINE: Paul Clu­ver Es­tate

Chardon­nay 2018

FARINATA WITH SLOWROASTED VEG­ETA­BLES AND ITAL­IAN CHEESES

“A farinata is an Ital­ian flat­bread made with chick­pea flour. Sim­ply fin­ish it un­der the grill to give it colour, cut it into wedges and serve as a snack with a glass of wine. Or pile it high with veg­gies and cheese, as we’ve done here, and you’ll have a sub­stan­tial brunch dish.”

Serves 6

EASY

GREAT VALUE

Prepa­ra­tion 30 min­utes, plus overnight chill­ing time Cook­ing: 1 hour

For the farinata: chick­pea flour 200 g luke­warm wa­ter 2 cups olive oil 2T salt 1t freshly ground black pep­per, to taste

For the slow-roasted veg­eta­bles: whole cherry toma­toes 500 g baby mar­rows 350 g halved length­ways small bright pep­pers 5, quar­tered length­wise and seeded small ex­otic brin­jals 3, quar­tered gar­lic 1–2 heads, halved hor­i­zon­tally rose­mary 3–4 sprigs thyme 5–6 sprigs dried oregano 1–2 t dried bay leaves 2 olive oil ¾-1 cup sea salt and freshly ground black pep­per, to taste

olive oil 3–4 T fior di latte moz­zarella 150 g, shred­ded Parme­san 50 g, shaved basil leaves, to gar­nish

1 Place the chick­pea flour in a large bowl and grad­u­ally whisk in the wa­ter un­til well com­bined. Stir in the olive oil,

MY LAZY BRUNCH RECIPE? START WITH A FAB­U­LOUS COCK­TAIL, SERVE A GEN­ER­OUS HOME­MADE MAIN, LOTS OF COF­FEE AND BUY THE REST FROM YOUR

FAVOURITE DELI” – PHILLIPPA CHEIFITZ

salt and pep­per. Re­frig­er­ate overnight. 2 To make the slow-roasted veg­eta­bles, pre­heat the oven to 180°C. Ar­range the veg­eta­bles in a sin­gle layer on large bak­ing trays lined with bak­ing pa­per. Add the gar­lic, cut-side down, and the herbs. Mois­ten the veg­eta­bles with oil and sea­son with salt. Bake for 45 min­utes or un­til ten­der, turn­ing once or twice. Add a twist or two of pep­per. 3 To as­sem­ble and bake, pre­heat the oven to 220°C. Re­move the farinata mix­ture from the fridge. Skim off any froth and whisk well. 4 Whisk in 2 T olive oil. Heat a 30 cm heavy-based, oven­proof pan on the hob. Add 1–2 T oil, swirl to coat the pan and heat un­til shim­mer­ing. Pour in the bat­ter, then trans­fer to the pre­heated oven. Bake for 10–15 min­utes, or un­til firm and the edges are set. 5 Re­move from the oven, pile on the veg­eta­bles and squeeze over some of the roasted gar­lic. Top with the cheeses and spoon over any oil left in the bak­ing pan. Bake for 5 min­utes or un­til the cheeses are melt­ing. Gar­nish with basil and serve im­me­di­ately.

CARB-CON­SCIOUS, HEALTH­CON­SCIOUS, MEAT-FREE, WHEATAND GLUTEN-FREE

WINE: Wool­worths Van Lov­eren

Pinot Gri­gio 2018

BAKED SHAKSHUKA WITH FETA AND HOME-MADE LABNEH

“Add feta and fen­nel for a de­li­cious twist to this much-loved Mid­dle East­ern-in­spired dish.”

Serves 6

EASY

GREAT VALUE

Prepa­ra­tion: 30 min­utes, plus overnight chill­ing time Cook­ing: 50 min­utes

For the labneh: full-cream plain yo­ghurt 2 cups

olive oil 3–4 T medium red onion 1, halved and thinly sliced fen­nel 1 bulb, halved and thinly sliced red pep­pers 2, halved and thinly sliced gar­lic 2 cloves, grated sweet pa­prika 2t ground cumin 2t

crushed chill­ies a pinch toma­toes 2 x 400 g cans tomato paste 2T veg­etable stock 1 cup sea salt and freshly ground black pep­per, to taste free-range eggs 8–12 feta 100–200 g, crum­bled pars­ley 3–4 T finely chopped pitas, warmed, for serv­ing hot sauce, for serv­ing (op­tional)

1 To make the labneh, line a large strainer or colan­der with clean muslin or a cof­fee fil­ter. Place over a bowl.

Pour in the yo­ghurt. Cover and chill overnight un­til thick. 2 Pre­heat the oven to 180°C. Gen­tly heat the oil in a large oven­proof pan. Add the onion and fen­nel and cook gen­tly un­til start­ing to soften. Add the red pep­pers and cook, stir­ring oc­ca­sion­ally, for about 15 min­utes or un­til very soft. If nec­es­sary add a lit­tle more oil. Stir in the gar­lic and spices. 3 Crush the toma­toes and add with any juices. Stir in the tomato paste, stock and a lit­tle sea­son­ing. Sim­mer un­cov­ered for 10 min­utes, or un­til thick­ened but still saucy. 4 Make 8–12 in­den­ta­tions in the sauce and care­fully break in the eggs. Top with the feta and pars­ley. Mois­ten with a slick of olive oil. Bake for 8–10 min­utes, or un­til the whites are set and the yolks are slightly runny.

5 Serve im­me­di­ately, adding spoon­fuls of labneh at the ta­ble. Pass around the warm pitas and hot sauce. HEALTH-CON­SCIOUS, MEAT-FREE WINE: Harten­berg Ries­ling 2018

TURKEY-AND-BEAN CHILLI WITH AVO­CADO SALSA

Serves 8

EASY

GREAT VALUE Prepa­ra­tion: 25 min­utes Cook­ing: 45 min­utes

canola oil ¼ cup onions 2, chopped gar­lic 3 cloves large red pep­per 1, seeded and chopped large green pep­per 1, seeded and chopped fresh green chill­ies 2, seeded and chopped oregano 1T pars­ley ¼ cup finely chopped ground co­rian­der 1T ground cumin 1T ground all­spice ½t chilli pow­der 1 T (dou­ble if you like it very hot) toma­toes 2 x 400 g cans tomato paste 50 g shred­ded roast turkey

(or chicken) 1 kg red kid­ney beans 2 x 400 g cans, drained and rinsed chicken stock 1 cup salt, to taste co­rian­der, for serv­ing sour cream, for serv­ing grated Ched­dar, for serv­ing

For the avo­cado salsa: av­o­ca­dos 4 limes 1–2, juiced fresh co­rian­der ¼ cup finely chopped spring onions 3–4, finely chopped fresh green chilli 1, seeded and finely chopped (op­tional) sea salt and freshly ground black pep­per, to taste

1 Heat the oil in a suitable saucepan. Add the onions and cook very gen­tly un­til soft­ened. Grate in the gar­lic. Add a lit­tle more oil if needed. 2 Stir in the pep­pers and cook gen­tly for about 5 min­utes un­til soft­ened. Stir in the chill­ies, herbs and spices. Mix in the crushed toma­toes with their juices and the tomato paste. Cover, re­duce the heat and cook very gen­tly, stir­ring oc­ca­sion­ally, for 20 min­utes. Add some chicken stock if nec­es­sary.

3 Stir in the shred­ded turkey, beans and stock. Cover and sim­mer for a fur­ther 10–15 min­utes, or un­til heated through. Sea­son to taste. 4 To make the avo­cado salsa, scoop the avo­cado into a bowl. Add the re­main­ing in­gre­di­ents and roughly mash with a fork. 5 Spoon the chilli into bowls and add a sprin­kling of co­rian­der. Serve with the avo­cado salsa, sour cream, cheese and warm corn­bread (see be­low). CARB-CON­SCIOUS, HEALTH­CON­SCIOUS, WHEAT-AND GLUTEN-FREE

WINE: Ken For­rester Old Vine

Chenin Blanc 2018

CORN­BREAD

“This de­li­cious South­ern-style corn bread is from the best­selling Coun­try Week­ends by Lee Bai­ley, the first of 18 life­style cook­books that es­tab­lished his rep­u­ta­tion for stylish home en­ter­tain­ing.”

Serves 8

EASY

GREAT VALUE Prepa­ra­tion: 20 min­utes Bak­ing: 45 min­utes

canola oil 2⁄3 cup, plus ex­tra for greas­ing sour cream 1 cup large free-range eggs 2, lightly beaten medium onion 1, grated creamed corn 1 x 420 g can yel­low corn­meal or coarse polenta 250 g bak­ing pow­der 2t salt 1t

Ched­dar cheese 125 g, grated

1 Pre­heat the oven to 180°C. Grease a 22.5 cm round cast-iron pan or line a sim­i­lar sized bak­ing pan with bak­ing pa­per. 2 Beat the canola oil with the sour cream, eggs, onion and corn un­til evenly com­bined. In a sep­a­rate bowl, use a whisk to mix the corn­meal or polenta with the bak­ing pow­der and salt. Add the dry in­gre­di­ents to the wet in­gre­di­ents and stir un­til they form a slightly lumpy bat­ter. 3 Scrape half the bat­ter into the pre­pared pan, sprin­kle with ¾ cup cheese, and spread the re­main­ing bat­ter on top. Sprin­kle with the re­main­ing cheese and bake for 45 min­utes, or un­til golden brown and a skewer comes out clean. Al­low to cool for 20 min­utes be­fore serv­ing. MEAT-FREE, WHEAT- AND GLUTEN-FREE

WINE: Se­ca­teurs Chenin Blanc 2018

IT IS SAID THAT BRUNCH BE­CAME CHIC IN THE 1930s WHEN HOL­LY­WOOD STARS CROSS­ING THE STATES

BY TRAIN STOPPED IN CHICAGO TO EN­JOY A LATE MORN­ING MEAL” – PHILLIPPA CHEIFITZ

BAKED BUCK­WHEAT PAN­CAKES WITH CREAM CHEESE AND SMOKED TROUTSERVE BAKED BUCK­WHEAT PAN­CAKESWITH … pink gin fizz and crois­sants with al­mond but­ter on the side.

FARINATA WITH SLOWROASTED VEG­ETA­BLES ANDITAL­IAN CHEESESR45 PER SERV­INGSERVE FARINATAWITH … berry Belli­nis to fuel the con­ver­sa­tion, then fin­ish with slices of left­over panet­tone and panforte.

SERVE TURKEYAND-BEAN CHILLI WITH … mar­gar­i­tas and warm South­ern­style corn­bread.CORN­BREADR11 PER SERV­INGTURKEY-ANDBEAN CHILLI WITHAVO­CADO SALSAR40 PER SERV­ING

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