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
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.
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.”
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.”
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
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.”
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.”
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
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
“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.”
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