Yummy lunch boxes!

Spread a little good quality mayonnaise inside brown pita breads and fill with chicken cubes cooked in a little olive oil with onions and garlic seasoned with chilli flakes, salt, pepper and mixed dried or fresh herbs. Add some shredded lettuce, chopped tomato and avocado. 

No boring sandwiches in sight!

Friday Night Chinese!

A couple of smoked pork fillets, bottled Chinese barbecue sauce, a fresh asian slaw all wrapped in a Chinese pancake! Tantalisingly delicious!

What really pulls this meal together perfectly is the asian slaw. Shredded cabbage, carrot and red onion in a wonderful dressing.

Dressing
2 tbs grape seed oil
1tbs fish sauce
1tbs light soy sauce
1 red chilli chopped
1tsp sesame oil and 1tbs of sherry vinegar.

Mix and allow to stand covered in the refrigerator while you prepare everything else. Sprinkle lightly toasted sesame seeds onto the salad just before serving.

Woolworths sells ready smoked pork fillets which I just rub with salt, pepper and olive oil (tonight I added chilli flakes) and sear in a pan on all sides before placing in the oven at 200 degrees Celsius for 25 minutes - this is specific to my crazy oven which has never really bothered to reach the exact temperature on the dial. Once rested, slice the fillets thinly and put back into the pan with the juices and some Chinese barbecue sauce and coat well.

I decided to make my own Chinese pancakes today - not convinced I'll do this again - from a recipe I found on Epicurious.com. Half of them came out deliciously tender and perfect for wrapping (the second batch), the other (first) half just brought back many memories of many an attempt to master the art of roti making, some too crispy to fold and others worthy of medieval weaponry. 

Place all the components on the table with a bowl of thinly sliced spring onions and let everyone help themselves assembling their pancakes.

Quick & Easy Meatball Pasta

It's exam time so kids are either home before lunch or at home studying, so cooking lunch everyday is  standard. I'd spend my entire day in the kitchen if not for quick and easy meals like this one.

Grab 500g lean minced meat and add salt, pepper, dried oregano, a tablespoon of olive oil and a crushed clove of garlic. Mix and form little meatballs, smaller than a golfball - this is meant to be quick and easy so you can forego all the fussy bits.

Brown in a tablespoon of olive oil, this takes under 5 minutes. Without removing the meatballs from your pan, add one chopped onion and a crushed clove of garlic - I add two red birds eye chillies because my children can handle it and it's winter so we're boosting the immune system wherever we can. Allow this to gently cook on a low heat before adding two teaspoons of tomato paste and a can of chopped Italian tomatoes, season to taste with salt, pepper and a teaspoon of dried oregano. Cook for 10 minutes (not even) while you boil the pasta in well salted water.

Serve!

This meal takes less than 30 minutes to prepare and tastes really good!

Battle of the bulge

I know! Same old sad story!

This time, however, I need to take this seriously. Whilst I have been bulgie for a long time, "not looking good" was always the main problem. This time, it's a bit more serious. If I don't lose weight before winter I could come out on the other side of 60kg and at 1.5m tall I'm officially facing obesity!

I don't generally eat very unhealthily but the times in between have caught up to me. As it's lent at the moment, timing is good. Everyone around me is not overindulging and so that should make it easier.

My lunch today has three ingredients, spinach, tomatoes and two boiled eggs dressed with some olive oil. Not too bad I guess.

So here's to a few weeks if sacrifice and hopefully a lighter, healthier me!

Fusilli Carbonara

A quick and easy lunch for a rainy Friday afternoon, Carbonara can be whipped up in the same amount of time as it takes to boil the pasta!

Ingredients

500g fusilli, cooked according to packet

10 slices streaky, dry cured bacon sliced into lardons 

200g asparagus tips, sliced diagonally

Fresh thyme leaves

Sauce ingredients

4 egg yolks

150ml fresh cream

Large handful of grated Grana Padana

Method

Fry bacon in a non stick frying pan (no oil needed), add sliced asparagus and thyme. Season with lots of black pepper, the bacon should be salty enough.

Combine the sauce ingredients, keeping some cheese aside for sprinkling over the top.

Drain the pasta, withholding some of the cooking liquid to use in the sauce.

Add the drained pasta to the crispy bacon and asparagus mixture, then a ladle or two of the still hot cooking liquid and the egg mixture. Stir quickly and serve.

Enjoy!

Small, but authentic!

On a recent trip to Europe, I was overwhelmed by the number of small retailers and producers in their cities. Paris, in particular, bore this concept like a crowned jewel and so they should. The smell of freshly baked baguettes and croissants wafting out of boulangerie doors on every corner; fruit and veg stands heaving with fresh, colourful produce and fishmongers' displays enticing with fruits of sea. I also recently discovered, courtesy of Rachel Khoo, that they have zoning laws prohibiting large chain supermarkets within a particular distance of the city thereby ensuring the existence of these authentic plyers (real word? Yes?) of the culinary trade. I know the supermarket is a necessary part of our lives but I really love the idea of getting to know your local producer who manufactures his product himself or knows exactly where and how it was grown. Supermarkets can be quite impersonal and I love personal. Popping in at Braeside butchery in Parkhurst is one of my favourite outings, they're always so willing to offer advise and have a conversation (when they don't have a million customers all waiting to be served). They know where their meat has come from and how it was slaughtered, this is important to lots of consumers who are conscious about animal well being and the quality of the food we eat.

The resurgence of producers and retailers like this gives me hope that we can get to a place where I no longer have to travel significant distances (which I do not actually mind) to get good, well made food products.

That's why I'm really glad that the Eat Out Zonnebloem Produce Awards is happening again this year. In their 5th year now, these awards recognise and honour outstanding, independent South African producers, food markets and outlets for their innovation, passion, integrity and care for the environment - to paraphrase the organisers.

With recognising these leaders of the food movement in South Africa, comes growth of the industry making good food more readily available to us, the consumers.

Nominations for these awards are now open, so make yourself heard and let us all know about the amazing food heroes you've encountered recently and reward them for their efforts.

Nominations  can be made at http://www.eatout.co.za/article/2014-eat-zonnebloem-produce-awards-nominations/ and close on 12 March to the general public.

The following categories are available;

• Best new product
• Best small producer: grocery/condiment

• Best small producer: dairy (cheese)

• Best small producer: dairy (other)

• Best small producer: paddock (fresh)
• Best small producer: paddock (cured)
• Best small producer: earth
• Best small producer: seafood
• Best small producer: confectionery
• Best small producer: bread or baked goods
• Best organic or free-range producer
• South African food heritage award
• Outstanding markets: South; East & North
• Outstanding outlets: South; East & North
• Best local food blog

Winners will be announced on 12 April 2014 at the Stellenbosch Slow Market at Oude Libertas Estate in Stellenbosch.  

The Western Cape tends to clean up at these awards and I'm hoping that with recent developments in Joburg, we'll be well represented this year! Good luck to all of you who strive to bring us good, wholesome and delicious food!

Down and Dirty Street Food

Artisnal bread just won't cut it. Don't get me wrong, I love it. Goodness knows, I even painstakingly bake it. Unfortunately, sometimes only a good old government loaf is all that will do. White too! Don't tell your nutritionist.

The bunny chow! We can't visit the Kzn coast without sampling our favourite (eating our local varieties available all over SA in between). Rival establishments claim to make the best.  We all have our favourites. Fanatics make the six hour drive from Johannesburg to Durban times two for their fix. It was just a matter of time before it hit international shores. Who knows why one of our South African favourites took this long? Now a force to be reckoned with, the bunny chow is tantalising British taste buds. Step aside fish and chips, chicken tikka masala, roast beef and Yorkshire pudding.

This humble working class meal of delicious curry served in its edible bread container is the perfect end to a day on a hot Durban beach. Typical of all "traditional" foods, the bunny chow has risen to rock star status. With no utensils required, this curry-soaked dish/loaf of bread is as South African as Table Mountain or Kruger National Park.

Take a trip to Govender's or Gounden's in Umbilo, Durban or even somewhere in the UK for your personal favourite, ours will always be Hotel Brittania