JAM SESSION
A supersized toastie tray bake, giant fig-glazed sausage roll and a deconstructed bobotie feature in Khanya Mzongwana’s line-up of dishes celebrating the sweet-savoury possibilities of jam
Go big with Khanya Mzongwana’s recipes celebrating jam in all its sweet and savoury guises.
“A genius toastie tray bake the whole fam can enjoy for brunch”
STRAWBERRY-COCONUT FOOL
“I obviously love that this is called a fool. Probably because it’s so easy, even a fool could make it? That isn’t the real backstory, but for the sake of this super simple recipe, I’m sticking to it!”
Serves 4
EASY
GREAT VALUE Preparation: 5 minutes
strawberry jam ½ cup
Woolworths cultured coconut 500 g muesli 150 g fresh coconut chunks 50 g, thinly sliced fresh strawberries 200 g, sliced
Layer the ingredients into glasses, starting with a spoonful of jam, then the cultured coconut, muesli, coconut and strawberries. Repeat the layers until the glasses are almost full. These can be made in advance and refrigerated until ready to serve. MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: House of BNG Nectar Rosé
250 ml can
MONTE CRISTO TRAY BAKE WITH CHERRY PRESERVE
“I first discovered the Monte Cristo sandwich on Facebook, where people were arguing about whether this sarmie was a hit or a miss. It’s such a wonderful sandwich – ham and cheese dipped in egg and either pan-fried or deep-fried, served with jam or maple syrup and dusted with icing sugar.”
Serves 8
EASY
GREAT VALUE Preparation: 20 minutes Cooking: 35 minutes
sourdough 1 loaf, sliced gypsy ham slices 250 g mozzarella slices 100 g large free-range eggs 6 cream 1 cup sea salt and freshly ground black pepper, to taste icing sugar 1T cherry preserve (or any berry jam) 100 g evaporated milk ½ cup, for serving
1 Preheat the oven to 220°C. Line and grease a medium-sized ovenproof dish with baking paper and wedge the ham and cheese between the slices of bread in the dish. Whisk together the eggs, cream, salt and pepper. 2 Carefully pour the egg mixture over the bread, cheese and ham. Cover the dish in foil and bake for 25– 30 minutes, or until the egg is cooked.
3 Remove the foil and grill for 5 minutes or until golden and crispy. Dust with icing sugar, spoon over the cherry preserve and drizzle with evaporated milk. Serve warm. WINE: Simonsig Satin Nectar Rosé
CHICKEN PATTIES WITH PRESERVED LEMON
GLAZE AND GREEN TAHINI
“I love the versatility of chicken mince.
It’s so often overlooked, but I pick some up whenever I see it. These patties are a total hit in lunchboxes, and you’ll want to dip everything in the green tahini.”
Makes about 12 patties EASY
GREAT VALUE Preparation: 15 minutes Cooking: 30 minutes
chicken mince 1 kg dill 10 g, roughly chopped coriander 10 g, roughly chopped smoked paprika 1T garlic 3 cloves, minced chicken seasoning 2T fennel seeds 1t cumin seeds 1t ground coriander 1t feta 1 round
Woolworths preserved lemons in syrup 80 g, thinly sliced, plus ¼ cup syrup olive oil ¼ cup brown sugar 75 g plain yoghurt 100 g, for serving
For the green tahini: Italian parsley 10 g dill 10 g fresh coriander 10 g Woolworths tahini 2T olive oil 2T 1 To make the patties, combine the chicken mince, dill, coriander, paprika, garlic, chicken seasoning, fennel, cumin and coriander and crumble in the feta. 2 Add half the preserved lemon and mix well using your hands. Shape into small patties. Heat a pan and add the olive oil. Fry the patties in batches until cooked through and browned on both sides. 3 In another pan, simmer the remaining preserved lemon, syrup and brown sugar to create a syrup. Toss the chicken patties in the lemon syrup until completely coated. 4 To make the green tahini, blitz the ingredients until smooth. Serve the patties warm with a dollop of yoghurt and the green tahini.
WINE: Woolworths Jordan Unoaked Chardonnay
GIGANTIC PIG IN A BLANKET WITH FIG JAM GLAZE
“I’m always trying to figure out how to have more food, or how to make the foods I love bigger and better. And this enormous pig in a blanket is the best thing yet. It’s great as an easy supper alongside mashed potatoes and veg, or a swanky brunch with cheesy scrambled eggs.”
Serves 8
EASY
GREAT VALUE Preparation: 15 minutes Cooking: 35 minutes
pork sausages 800 g streaky bacon 500 g olive oil 4T sea salt and freshly ground black pepper, to taste fresh sage 5g fresh thyme 5g rosemary a few sprigs fig jam 4T water ½ cup
1 Preheat the oven to 220°C. Wrap the bacon around the pork sausage, like a second casing. Roll the wrapped sausage into a coil shape and slide onto a lightly greased baking sheet. 2 Brush with olive oil and season. Tuck some of the herbs into the ridges of the sausage and roast for 30 minutes, or until the sausage is cooked through and the bacon has begun to turn golden brown. 3 Place the fig jam, water and remaining herbs in a saucepan. Bring
“Great for when you need to be an adult, but your soul wants chicken nuggets”
to a simmer and cook until syrupy. 4 Brush the sausage with the fig syrup, then pour over any remaining syrup. Grill for 5 minutes or until golden brown. Serve immediately. Cook’s note: Squeeze the sausage meat into the gaps in the casing to make one long sausage.
CARB-CONSCIOUS
WINE: Woolworths La Motte Platinum Collection Merlot
BOBOTIE RICE
“If you’re not yet sold on full-on bobotie, give this (deconstructed) recipe a try. It’s sweet, spicy and savoury! And I’ve replaced the raisins with caramelised red grapes, for the raisin haters.”
Serves 6
EASY
GREAT VALUE Preparation: 15 minutes Cooking: 30 minutes
basmati rice 500 g ground turmeric 2T sea salt and freshly ground black pepper, to taste vegetable oil ¼ cup
Woolworths Grabouw boerewors 400 g, casing removed white onion 1, halved and thinly sliced garlic 3 cloves, minced fresh bay leaves a sprig paprika 1T garam masala 1T
Woolworths steak rub 2T
Cape Malay curry powder 2T chilli flakes 1T star anise 1 cinnamon stick 1 chunky apricot jam 3T coriander 10 g, to garnish almonds 50 g, sliced, to garnish
For the caramelised grapes: red grapes 100 g honey 2T
1 Cook the rice with 1 T turmeric and some salt until tender with a bit of a bite.
Drain and set aside. 2 Heat a wok and add the oil, reserving 1 T. Fry the boerewors meat, breaking it up into bite-sized chunks. Add the onion and garlic and fry for a further 5 minutes, or until the onion starts to soften. 3 Add the bay leaves, paprika, garam masala, steak rub, curry powder, remaining turmeric, chilli flakes, star anise and cinnamon. Sauté until the spices are cooked. Stir in the apricot jam and simmer lightly until completely melted, then stir through the cooked rice. 4 Heat another pan, add the remaining oil and fry the grapes, glazing with the honey. To serve, turn the rice out onto a serving platter and garnish with the grapes. Scatter with the coriander and sliced almonds.
WINE: Woolworths Saronsberg SGM
JAMMY SHORTBREAD COCONUT SLICE
Serves 8
EASY
GREAT VALUE Preparation: 15 minutes Baking: 40 minutes
desiccated coconut 200 g free-range egg whites 2, beaten
“This fig glaze is a glorious way to incorporate jam into a savoury dish”
strawberry or apricot jam 300 g
For the shortbread base: butter 225 g sugar 100 g flour 240 g
1 Preheat the oven to 180°C. Mix the coconut and egg white and set aside. 2 To make the base, cream the butter and sugar until light and fluffy. Slowly beat in the flour.
3 Press the base into a greased 20 x 20 cm pan. Prick all over with a fork and bake for 25 minutes. 4 Spoon over the jam and coconut mixture, then bake for a further 15 minutes. Cool and slice into squares. Cook’s note: Replace the coconut topping with 100 g flaked almonds if you like.
POTATO GALETTE WITH CABBAGE-AND-ONION JAM
“I used to work at a bistro called 3 Fat Fish in Jeffrey’s Bay, and one of my duties was preparing tiny, flower-shaped, pastry-less potato galettes as an accompaniment to one of the steak dishes. This is a big one meant for sharing and I’ve crammed it with a cabbage ‘jam’, which has a striking colour and tastes pretty sensational.”
Serves 6
EASY
GREAT VALUE Preparation: 25 minutes Cooking: 50 minutes
olive oil 4T baby red cabbage 1, thinly sliced large red onion 1, halved and sliced brown sugar 75 g red wine vinegar 2T large potatoes 6, cut into cylinders and very thinly sliced sea salt and freshly ground black pepper, to taste
1 Preheat the oven to 200°C. Heat a pan and add half the olive oil. Gently sauté the cabbage and onion for 10 minutes until soft and fragrant. 2 Stir in the sugar and fry gently until the sugar has dissolved. Add the vinegar and simmer for a further 10 minutes, or until the cabbage is a brilliant purple and glossy. 3 Arrange a layer of potato on a piece of greaseproof paper in a fan shape until you have a circle about 20 cm in diameter. Top with a second layer of potato and season.
4 Spoon the cabbage “jam” into the centre of the potatoes and add another layer of potato. Try to close up any gaps with leftover slices of potato. 5 Brush with the remaining olive oil and season again. Bake for 30–35 minutes, or until the potatoes are cooked and golden brown with crisp edges. Serve with a fresh leafy salad.
DAIRY-FREE, MEAT-FREE, WHEAT
AND GLUTEN-FREE
WINE: Woolworths Ken Forrester
Chenin Blanc