The Corkless Mind

Tag: Food

Chenin Blanc Chicken Pot Pie
Last week Friday (15th of June) we celebrated #DrinkChenin day with a notable stormy chill in the air. I love and enjoy the occasional Chenin Blanc but in winter I tend to enjoy a full bodied red wine more over a perfectly chilled white. So to make it a little more suitable for an icy winter’s day, I’ve made a chicken pot pie with this delicious Chenin Blanc from Kleine Zalze. The renowned wine estate has recently won an array of awards from the Decanter World Wine Awards, John Platter Wine Guide, and the International Wine Challenge just to name but a few.

For those who aren’t aware, besides being known for award winning Chenin blanc and Shiraz, Kleine Zalze is also home to one of the most esteemed and revered restaurants in South Africa, Terroir. Having opened in 2004, and won two EatOut top 10 awards since, with Micheal Broughton at the helm of this local gem, I have yet to visit and tick Terroir off of my bucket list.

It is said that South Africa’s Chenin Blanc is known to be up there with the world’s finest! Chenin Blanc has a long history. It’s thought to have been established in the Anjou region of France as long ago as the ninth century and was probably known then as Chenere. The variety was renamed Chenin Blanc, after Mont Chenin, in the 15th century soon after being exported to the Touraine region in the Loire Valley. The unique white wine also has a long and interesting history in South Africa and is believed to be amongst the first vine cuttings that arrived here in 1655.

Chenin Blanc Chicken, Spinach and Thyme Pot Pie.

Makes 1 big pie or 6 individual pot pies.

Ingredients:
- 4 chicken thighs, deboned, shredded and skinned (skins saved to make chicken crackling)
- 200 g spinach
- 1 tablespoon of fresh thyme sprigs
- 1 sheet of store-bought butter puff pastry
- 1 egg, beaten
- 1 shallot, chopped
- 50 ml flour
- 340 ml chicken stock
- salt and pepper to taste
- 60 ml chenin blanc
- 1 tablespoon of butter
- 2 tablespoons of extra virgin olive oil
- 2 cloves of garlic, finely chopped
- 1 leek, rinsed well and roughly chopped
Method:

On a high heat in a large pan or pot, sear the chicken until golden brown. Remove and set aside. Reduce the heat, then add the butter, olive oil, chopped shallot,leek and thyme, cook for 2 minutes. Then add the spinach and garlic, cook until the spinach is wilted. Add the chicken to the pan, stir to combine.

Add the Chenin and let the alcohol slowly cook away. Add the flour, then the stock and continue to stir until a thick consistency is achieved. Cook for 15 – 20 minutes stirring continuously, until the chicken is cooked through. Take off the heat and set aside to cool.

Working quickly with the pastry, roll it out and place in your preferred dish, add the chicken mixture to the dish, and add another sheet of pastry to the top to seal the pie. I made one with a wonky lattice, an open one with pastry only at the bottom and another one completely closed marked with a fork. Brush with egg-wash and bake in the oven for 25 – 30 minutes until puffed up and golden. If baking in ramekins, place on a baking tray. I’m not particularly sure how true this is, but it reduces the occurrence of soggy bottoms.

To make the crispy chicken skin crackling: remove any fat off from the inside of the skin and place on a paper towel season with salt and pepper (be mindful of how much salt you use, as the skins shrink and could be a bit too salty) Place on a parchment lined baking tray at 200 degrees C. cover with another sheet of parchement and another baking tray to stop the skins from curling up. Bake for 15 minutes until crisp. set aside to cool. Serve as a snack or alongside your pie as an added extra crunch.

Enjoy with a chilled glass of Chenin Blanc.

Cheers! x

**Information supplied by the Chenin Blanc Association website. This is not a sponsored post, all views are my own. The costs of making this blog post I have paid for out of my own expense**
June 21, 2018
How to experience the West Coast.

The West Coast of Southern Africa is something of a spiritual escape for me and my better half. We always tend to visit at least a few times a year, however always going to more or less the same areas…until recently. West Coast Way invited me along to a media day of road-tripping around the West Coast to see, taste and explore.

Starting at The Lodge at Atlantic Beach, situated in Melkbosstrand, a 25 minute drive out from Cape Town. Chantal generously hosted us for a quick brekkie to meet-and-greet our fellow bloggers and media. Thereafter gave us a tour of The Lodge and it’s facilities. We had a quick tour of the fully equipped leisure centre, with Yoga class in session we had to keep the noise to a minimum in the area, to respect the space of those who use the leisure centre as an escape from the everyday hustle and bustle. From there we had a sneak peak at the trails for those who like to go walking in nature and even came across a golfer ready to tee off. From there we popped in to the restaurant with delicious weekly specials not to be missed! For those looking for a venue for weddings, parties or even conferences, The Lodge has a magnificent space that can fit up to 200 people at a time with spectacular views of Table Mountain, and also a quaint little arch should you choose to hold your wedding ceremony right there. There is an amazing special currently running for accommodation at The Lodge, for only R1095 for a deluxe room and R895 for single occupancy(includes a continental breakfast). This special ends 30th April. Book now to avoid the disappointment and FOMO of not having to wake up and watch springboks and other local wildlife graze right outside your doorstep! Visit their website for more details and to book: The Lodge at Atlantic Beach

A drive north on the R27 took us to our next destination, the R27 Roosterkoek pad stall stop. At just a a few months old, their roosterkoek is already making waves (I’m sorry, just couldn’t resist that one) along the west coast, so much so that theirs was voted the best in the West Coast! The other highlight of our pit-stop there was being welcomed oh so warmly with a piping hot cuppa Moerkoffie with a caffeine kick to boot. The Roosterkoek is made fresh daily and while you wait you can see it being made right there on the coals! With so many styles, flavours and fillings to choose from, you can’t go wrong by taking a shot left at the R27 Roosterkoek pad stall.

Our next stop? Langebaan. More specifically the infamous Club Mykonos resort. A serene, Greek-inspired paradise of holiday-makers young and old. Our first stop was at the Marina, waiting to board a chariot that we would have lunch and drinks on, provided by Elite Charters. We had a quick tour of the new modern development that is their apartments that one can hire for a long weekend or two, fully furnished with top of the range furnishings, overlooking the moody marina. Entertainment for every member of the family can be found in every nook and corner. From a thrilling night at the casino to live music on the marina. If luck is on your side, why not play some Bingo by the seaside.

Having only ever experienced Club Mykonos through epic stories of holidaying in the peak of summer, by friends, I certainly cannot wait to experience Club Mykonos myself and make my own memories! Visit their website for more information on how to book: Club Mykonos

The padkos as pictured above is from the Kardoesie pad stal, was presented to us as something of a “West Coast Everyday kit” A loaf of bread, a packet of Bokkoms(is it even a survival kit without bokkoms?) vis kaaings, fat, jam and a pocket knife. The story told was of making a sandwich with all of the ingredients and then of course washing it down with an ice cold one. The story was told in Afrikaans, if told any other way, would lose its spark and humour. Kardoesie N7 Countrystop is only a 80 minute drive out from Cape Town. They offer Camping and self-accommodation facilities. Visit their site for more details: Kardoesie

Thali Thali was another highlight of the day. Their hospitality and accommodation is definitely something that will draw me back there again. The game drive lasted about 1 hour and a bit. With some time to spare to tour the accommodation and get one last coffee in before we hit the long road back. The Farm house has a grand old charm about it. I particularly loved the old farm style kitchen, of course! The accommodation we got to view were cozy farm style cottages with one or two modern touches here and there but staying true to it’s farm/bush spirit. Stop by their website and book a stay in the farm house: Thali Thali

My experience was a pleasant and intriguing one, so much so that, the very next weekend, my partner and I got into our car and drove to the West Coast to taste some of that infamous Roosterkoek I couldn’t stop talking about! I’ve said it before, and I’ll say it again, there is something magical and mysterious about the West Coast. There is so much soul in the coastal towns that surround the West Coast, so many stories to tell, food to taste, beautiful people to meet and memories to create. I certainly cannot wait to get back into the car, pack some padkos and take a drive out to the West Coast.

**Sponsored by West Coast Way **

March 29, 2018
Helen Goh’s Chocolate ‘O’ Cookies.
I recently purchased myself a copy of Yotam Ottolenghi and Helen Goh’s book, Sweet. Having read the book numerous times cover to cover, and making mental and actual notes of what to bake and when. For me, Sweet reminds me of one of those CD’s (yes, I am that old) that you could listen to without skipping a track. The only dilemma I face, is to not scoff my face with all the deliciousness from this decadent book.

One of the first recipes in the book, is that of Helen Goh’s. The decadent Chocolate ‘O’ cookies. The chocolate ‘O’ cookie, came about by Helen setting herself a challenge of creating a cookie that could rival the infamous chocolate chip cookie at Ottolenghi. The ‘O’ is a nod to a few things, namely to Thomas Keller, whose own version of the oreo biscuit inspired the base of this biscuit, and of course the obvious ‘O’ on Ottolenghi’s shop door. The ganache made in this recipe is an absolute genius new way to make it, and at the risk of sounding clichéd , life-changing!

I thought sharing this recipe this time of year would be a great addition to all things chocolate being baked, tempered and shared! This recipe takes a while to make, but is oh so worthwhile!

Helen Goh’s Chocolate ‘O’ Cookies.

Ingredients:

For the cookies:
- 190g unsalted butter, cubed (at room temperature)
- 130g caster sugar
- 1/2 teaspoon sea salt flakes (I used Maldon smoked sea salt flakes)
- 220g plain flour
- 75g cocoa powder
- 1/4 teaspoon bicarbonate of soda
For the water Ganache:
- 1/2 cinnamon stick
- shaved peel of 1/2 clemengold mandarin or orange
- 1/2 teaspoon of chilli flakes
- 90ml boiling water
- 125g dark chocolate (70% cocoa solids), roughly chopped into 1 cm pieces
- scraped seeds of 1 vanilla pod
- 1/4 teaspoon of sea salt flakes
- 50g caster sugar
- 50g liquid glucose
- 50g unsalted butter, cut into 2 cm cubes
Method:

To make the cookies, place the butter, sugar and salt in a bowl and mix with an electric mixer or stand mixer(with a paddle attachment). Beat on a medium-high speed for 3 minutes, or until light and fluffy. Sift the flour, cocoa powder and bicarbonate of soda into another bowl, reduce the speed of the mixer to low, then add the dry ingredients in two batches until a dough forms. Tip the dough onto a clean, lightly floured surface and knead gently until smooth and uniform. Wrap the dough in cling film, press to form a disc, and set aside in the fridge for up to 1 hour to firm up.

Preheat the oven to 180 degrees C/160 fan. Line two baking trays(or if you like me, have only one, then bake them in batches) with parchment and set aside. Remove the dough from the fridge 10 minutes before rolling, to make it malleable to roll. Divide the dough in half, then on a clean, lightly floured surface roll out the dough to a thickness of 3mm. Using a 6cm round cookie cutter, cut out 44 circles and place them on the parchment lined tray/s. Bake for 13-15 minutes, rotating the baking tray halfway through baking. Set aside and leave to cool in the baking tray.

To make the ganache, place the cinnamon, orange peel and chilli flakes in a small bowl and cover with boiling water. Set aside to infuse for 30 minutes. After the water has infusing for 20 minutes, prepare the sugar syrup. Place the chocolate, vanilla seeds and salt in a separate bowl(medium sized) and set aside. Place the sugar and glucose in a small pan and melt over a medium heat. Do this until the sugar has melted. Increase the heat to medium-high and boil until the caramel turns a light amber colour, this takes about 5 minutes. Remove from the heat and add the infused water and aromatics. (Don’t worry if the sugar seizes in the pan, just return to the heat and stir until all sugar has dissolved). Return the caramel to the boil, then strain the liquid over the chocolate and vanilla; the aromatics can be discarded. Leave for 2-3 minutes until the chocolate has melted, then stir to combine.

Add the butter, one piece at a time, stirring continuously one piece at a time, stirring until all butter pieces have been incorporated and the chocolate mix is smooth. Place in the fridge until the ganache is firm. Using a teaspoon, take a heaped amount of the ganache and spread onto the underside of the biscuit, spread evenly toward the edges of the biscuit using the back of the spoon, then sandwich with another biscuit and set aside. Repeat this with he remaining biscuits and ganache.

Happy Easter to all who celebrate! x
March 27, 2018
Nigella’s Red-Hot Roast Salsa.
At the moment I am cooking my way through Nigella’s book, At My Table. I admire her careless abandon and prowess in the kitchen. One of my favourite recipes so far is the Roasted Salsa, and the Sticky Toffee Pudding.At My Table is perfect for anyone who wants to cook good, simple food.

Tomatoes are a favourite of mine. My cousin introduced me to eating it in a whole different way. She would take an enormous bite of a juicy tomato and sprinkle salt on as she eats her way through the deliciously plump fruit. This to me was foreign and strange, seeing my mom only ever cook with it and never seeing anyone eating it as is. Now to this day, that is exactly how I enjoy eating a tomato. I love this recipe because I always have surplus tomatoes, and who doesn’t want salsa they know exactly what ingredients are in it!?

Nigella’s Red-Hot Roast Salsa.

Ingredients:
- 10 Medium sized Roma Tomatoes (halved across the equator)
- 4-5 Red Chillies, I used dried ones, you can of course stick to the original recipe and use fresh if you have any on hand.
- 1 large Red Onion, peeled and chopped into eighths
- 2 Red peppers, de-seeded and chopped into strips
- 4 large Garlic cloves, peeled and smashed or bruised with the back end of a knife
- 1/4 teaspoon of Smoked Sweet Paprika
- 1 teaspoon of Smoked Sea Salt flakes, plus more to taste
- 2 Tablespoons of Olive oil
Method:

Pre-heat oven to 220 degrees C/200 fan. Add the halved tomatoes cut-side up in a large roasting dish. Add the chillies around the tomatoes, then the red onion wedges, strips of red pepper, and the garlic. Season with the salt, paprika and drizzle with the olive oil. Roast for 40 – 45 minutes, until everything is soft and slightly charred around the edges.

Take out of the oven and set aside for 5 minutes. Pull off the stalks of the chillies and discard. Transfer everything into a large bowl or blender(If using a blender wait 10-15 minutes for the roasted mix to cool down further, to avoid explosions across your kitchen) and blitz with a stick blender or stand blender. Until smooth but with a little chunky texture. Blitz according to preference. Add a little more salt and store in a sterilized jar or wait to cool completely before serving with tortilla chips or spread over a breakfast burrito.

I used this salsa in every way imaginable, to get the best out of it. I spread a generous amount over chicken breasts with garlic, parsley and a lemon juice, and roast in the oven for 15 minutes on high. This was such a great way to add moisture and flavour to the lean and sometimes bland part of the bird.

Let me know in the comments section if you love salsa and the different ways you use it.

Have a delicious week x
March 12, 2018
Fig and Speck Salad with Parmesan Crisps.
This recipe is inspired by two amazing women, Donna Hay, and my sister. My sister texted me some food inspiration when I really had none at all, she had a vision of me making something delicious with luscious figs she spotted in store, with that in mind I recalled a recipe from Donna Hay I have been saving, not sure why though. With Figs in peak season, I knew this was the perfect time to make this gorgeous recipe.

I’ve noticed and made a mental note that the figs I see in store are a lot smaller than previous years, and makes me wonder, if at all, there is some sort of correlation between that and the ongoing drought the City of Cape Town is experiencing.

Recently I have started a journey of mindful eating and fitness, so whilst I won’t be posting as many indulgent recipes any time soon, I will surely not deprive myself, nor you! I am on the hunt for delicious yet healthy recipes. If you have any ideas on how to spruce up healthy foods with ‘oomph’ please do let me know in the comments section, I would love to hear from you!

Fig and Speck Salad with Parmesan Crisps.

Ingredients:
- 4-6 Black Figs, or any figs for that matter
- 4 slices of Speck or prosciutto roughly torn into strips
- 100g Rocket and Baby Spinach
- 5 Samphire sprigs
- 2 tablespoons balsamic vinegar
- 1/2 tablespoon Extra Virgin Olive Oil
- 100g Grana Padano, or any other Parmesan
- a little salt and freshly ground black pepper to serve
Method:

Preheat the oven to 200 degrees C. Grate the Parmesan and spread out evenly on a silpat on lined baking tray. Bake for 5-6 minutes until golden and crisp. Set aside to cool and harden. To assemble, wash the rocket and spinach and place onto a plate. Place the speck, then the figs and samphire, drizzle over the balsamic vinegar and olive oil. Break the Parmesan crisps into shards and add a little salt and pepper. Serve as an entree or snack.

*side note: if it does happen that you have any leftover Parmesan crisps, you can keep it in an airtight container for a week.*

Happy eating and happy weekend! x

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February 23, 2018
Spiced date and pecan nut pudding

This gorgeous dessert is straight out of this month’s issue of PnP’s Freshliving magazine, and oh what a decadent treat it is for the cold days that are still ahead!

I don’t get to shoot much these days, it however feels amazing to be back behind the lens and it feels like second nature to me. There is no better reminder of your passion than to constantly put it to practice. This I am glad I made the time for. We all need reminders of what we love doing or what we are good at when times are turbulent.

This dessert is a spectacular as a hearty addition to any Sunday lunch or dinner for that matter. I love that the flavour reminds me of Cinnabon, especially with the caramel sauce I added, crushed pecan nuts and subtle notes of cinnamon. Eat with caution should certainly be the caveat that should accompany this dessert.

I wanted to serve this dessert with a molten, salty, dripping caramel sauce to complement the nutty sweet flavours of this pud. I improvised and made a smokey salted buttermilk butterscotch sauce to drench the pud with. Butter being the key in this recipe 🙂 butter indeed does make everything taste so much better!

Spiced Date and Pecan nut pudding with a salted buttermilk butterscotch sauce.

Ingredients:
– 150g Medjool dates

– 100g Butter, melted.

– 250ml Milk

– 2 free-range eggs

– 8ml vanilla extract

– 125g caster sugar

– 3ml salt

– 300g self-raising flour

– 50g pecan nuts, chopped

– 10ml cinnamon

– 5ml ground ginger

– 5ml ground cardamom

– 250ml sugar

– 310ml boiling water

– 60ml sherry or clemengold mandarin juice (I used a combination of both)

– Smokey salted buttermilk butterscotch sauce to serve.
Method:

Preheat oven to 180 degrees C. Lightly grease any dish. I used a Bundt mold.

Whisk eggs and sugar until light and fluffy. Using my NutriBullet or you could use any other blender, blitz half of the dates together with the melted butter until a paste-like consistency is achieved. Roughly chop the rest of dates, I did this for extra texture in the pud. Add this to the date paste.

Add the date mixture, milk, vanilla extract to the egg mixture. Combine the flour, salt, nuts and spices together then fold into the egg mixture.

Pour the batter into the prepared baking tin or dish, sprinkle over brown sugar evenly over the batter.
To make the topping:

Mix together the water and sherry/mandarin or orange juice, pour over the back of a spoon to cover the pudding. Bake the pudding for 35 minutes or until just cooked. Serve with cream and the salted buttermilk butterscotch sauce drizzled over.

August 4, 2017