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Four Seasons. Cooking throughout the year in South Africa

Four Seasons. Cooking throughout the year in South Africa

For those with little time and designed to provide novel ideas for family meals and entertaining in South African Style
Pieterse, Marita
21047
9781770072282
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Four Seasons. Cooking throughout the year in South Africa

Author: Marita Pieterse
Struik Publishers
Cape Town, 2006
ISBN: 9781770072282
Paperback, 21x28 cm, 128 pages, numerous colour photos

Four Seasons. Cooking throughout the year in South Africa Eine wunderbare Bandbreite köstlicher, teils eleganter, teils einfacher südafrikanischer Gerichte, ausgewählt nach der saisonalen Verfügbarkeit der Zutaten. Kochen und Essen im Reigen der Jahreszeiten!


Description:

Four Seasons is about the joy of seasonal cooking, of using fresh produce at its peak, when it’s full of flavour and affordable, and preparing it simply or teamed with meat, chicken or fish.

More than 80 mouthwatering dishes celebrate each season’s bounty: from spring’s cool, crisp salads, summer’s light and easy meals and frozen desserts to autumn and winter’s hearty soups and meaty stews.

Who could resist a cherry and watercress salad on a beautiful summer’s day or comfort food at its best – lamb tagine with prunes and almonds?

There is also a section dedicated to special occasions including menu ideas for a New Year’s cocktail bash, a Latin American birthday feast, an alfresco Christmas buffet, and a book club brunch.

These quick and easy South African recipes will appeal to both amateur and more experienced cooks.

There are also ideas for complementary side dishes and advice on stocking your kitchen cupboards, while menu suggestions and tips on advance preparation will ensure stress-free entertaining.

Four Seasons is a cookbook for those with little time on their hands, designed to provide novel ideas for family meals and entertaining.

Exquisite full-colour photographs will be a source of inspiration for food lovers throughout the year.


About the Author:

After training as a chef in London, Marita Pieterse spent many years doing catering, both abroad and in South Africa.

She has freelanced as a food writer and stylist, and her work has been featured in many publications, including Food & Home Entertaining and Your Family magazine.

She runs her own cookery school in Faerie Glen, Pretoria, where she hosts creative cookery classes for hobby cooks.


Media Reviews:

Habitat:
"It's pleasingly laid-out with easy-to-follow recipes and some very good images."

Witness:
"Four Seasons is a cookbook for those with little time and is designed to provide novel ideas for family meals and entertaining."


Example: Roasted Pepper, Olive and Feta Tartlets

Place the flour and salt in a food processor and pulse to blend. Add the butter and Parmesan cheese, and process until the mixture resembles fine breadcrumbs. With the motor running, start adding the egg mixture and process just until the dough comes together (you may not need all of the liquid).

Form the dough into a log, about 7 cm in diameter, place in a plastic bag and refrigerate for at least 30 minutes, or freeze for 15 minutes. Place the pastry log on a lightly floured work surface and cut into six rounds. Roll out each round until about 4 mm thick and large enough to fit the tin. Line the tins with pastry and cut off the excess. Refrigerate for at least 30 minutes, or freeze for 15 minutes.

Prick the pastry cases lightly with a fork and line with foil or non-stick baking paper. Fill with dried beans and bake at 190 °C for 12 minutes. Remove the beans and paper and bake for about 6 minutes more until the crust is baked through and beginning to brown.

Filling: Cut a quarter red and a quarter yellow pepper into thin strips and set aside, then roughly chop the rest of the peppers. Halve a few of the olives and set aside. Roughly chop the rest. Divide the feta between the pastry cases, followed by the chopped peppers, chopped olives and the shredded basil.

Whisk the cream and eggs together, season the mixture with salt and pepper, and stir in the chopped thyme and rosemary Pour into the tartlet cases, arrange the reserved peppers and olives on top, and sprinkle over about half of the Parmesan. Bake at 180 °C for about 20 minutes until golden brown and puffed, and all but the very centre is set. Remove from the oven and sprinkle over the remaining Parmesan. Garnish with the extra basil leaves.

Cook's note: Never overwork pastry or add too much water to it; this will make it tough. The secret to a creamy, moist tartlet is to take it out of the oven before the very centre is set. After being removed from the oven the tartlets continue cooking for a few minutes, which means that they will be dry if you leave them in the oven until set all the way through.

For the pastry:
200 g (365 ml) cake flour
large pinch of salt
120 g butter (125 ml), cut into 1.5 cm cubes and chilled
30 ml freshly grated Parmesan cheese
1 egg, lightly beaten with 30 ml water

For the filling:
3 large peppers, red and yellow, roasted and peeled (see page 9)
16 black olives, stoned
100 g feta cheese, crumbled
10-12 fresh basil leaves, shredded, plus a few extra for garnishing
160 ml cream
2 eggs
salt and freshly ground black pepper
5 ml chopped fresh thyme
5 ml chopped fresh rosemary
35 g (45 ml) freshly grated
Parmesan cheese

You will also need:
6x10 cm metal tart tins, preferably loose-bottomed ones
Makes 6 x 10 cm tartlets

Pastry keeps for a few days in the fridge and can also be frozen. The baked cases will keep for a couple of days in an airtight container. The baked tartlets are best eaten on the day they are made, but they can be reheated at 180 °C for about 10 minutes.


Index:

beef dishes
burgers with mango-sweet chilli
sauce, kofta 14,15
fillet with asparagus, balsamic
onions and chimichurri sauce,
roast 100,104-105
meatballs with roasted tomato and
pepper sauce, Italian 66-67, 67
picadillo 122
empanadas 112
shepherd's pie with parsley potato
topping 63
steak sandwiches with grilled onion
and garlic and herb butter 82
biscuits
lavender 96
strawberry macaroons 113
bread, mango with crunchy brown
sugar topping 22
C
cakes
ice cream with coffee fudge sauce 93
pear and pecan nut with cream
cheese frosting 46, 47
pecan meringue with mango and
granadilla curd 26
chicken dishes
bake, mustard chicken and
vegetable 90
Mediterranean, quick 91
pie
creamy chicken and leek with
polenta crust 44
Moroccan-style phyllo 45
with roasted peppers and feta 64,65
spatchcock with Greek-style salad,
spice-rubbed 16-17,17
spicy chicken 123
thighs wrapped in bacon with pesto
sauce, stuffed 100,102
wings with tzatziki, dragon 80, 81
compote, mango and litchi 28
curd, mango and granadilla 30
curry. Thai vegetable with peanuts and
lemony jasmine rice 62
desserts
apricots in rosemary syrup with
pistachio nuts and Greek yoghurt 27
Catalan cream with mango and litchi
compote 28, 29
chocolate pots with strawberries and
almond praline 94, 95
coffee ice cream bombes with
crushed raspberries and
macadamia nut wafers 106-107
fudge tartlets with chocolate and
hazelnut topping 114-115
grape and almond tartlets 48-49, 49
ice cream cake with coffee fudge
sauce 93
individual malva puddings with
candied citrus rind 72-73, 73
mango and granadilla queen of
puddings 30-31,31
mango bread with crunchy brown
sugar topping 22
panna cotta with lavender biscuits
and orange-caramel sauce 96-97,97
pear and pecan nut cake with cream
cheese frosting 46, 47
pecan meringue cake with mango
and granadilla curd 26
rustic pear and chocolate tart 70, 71
spicy pear and macadamia nut
crumble 50
strawberry macaroons 113
surprise granadilla pudding 51
white chocolate meringues with kiwi
fruit 69
white chocolate-chilli ice cream with
caramelised nectarines 125
dough, pizza 35
dressings
basil 24
cherry and watercress salad 18
mint 20
F
fish dishes
bruschetta with herbed cream
cheese and smoked snoek 101
parsley-crusted fish with cherry
tomatoes, asparagus and lemon
salsa verde 88, 89
salmon cheesecake 103
smoked salmon and trout phyllo
tartlets 108,109
tuna and avocado melts 56, 57
ice cream 106,125
L
lamb dishes
soup, Moroccan lamb and vegetable
with chickpeas, lentils and
noodles 54
tagine with prunes and almonds
60,61
lemons, preserved 34
light meals
bruschetta
with goat's cheese and pepper and
olive salsa 108,110
with herbed cream cheese and
smoked snoek 101
cakes, cheesy ham and potato with
avocado 38, 38
dates and oranges with Greek
yoghurt and toasted sunflower
seeds 116,117
frittata, broccoli and feta 119
muffins
bacon and asparagus 76, 77
mini toad-in-the-hole 111
panini, mushroom, blue cheese and
peppadew™ 84, 85
picadillo empanadas 112
pizza with crisp smoked ham and
avocado 35
puffs, cheesy pesto 110,108
salmon cheesecake 103
sandwiches
pan-fried mozzarella and salami 34
steak with grilled onion and garlic
and herb butter 82
sausages with onion marmalade,
bacon-wrapped 116,118
tart, baby marrow and ricotta
cheese 92
tartlets
caramelised onion, asparagus and
Gruyere 78-79
roasted pepper, olive and feta
36-37,37
smoked salmon and trout phyllo
108,109
tuna and avocado melts 56, 57
wings with tzatziki, dragon 80, 81
M
muffins
bacon and asparagus 76, 77
mini toad-in-the-hole 111
P
pasta, spaghetti carbonara with
rocket 39
pastry 36, 70, 78
almond 48
shortcrust
rich 58
sweet 114
pies
chicken
and leek with polenta crust,
creamy 44
Moroccan-style phyllo 45
with roasted peppers and feta 64,65
picadillo shepherd's with parsley
potato topping 63
venison 58-59
pork dishes
chops, marmalade-baked with
kumquats and parsley rice 87
fillet with caramelised onions and
plums 42, 43
fillet kebabs with dried apricot
couscous 19
R
rub, spice 16
S
salads
brown and wild rice with mango,
pecan nuts and mint 23
cherry and watercress with warm
goat's cheese 18
Greek-style 16
mixed pepper, dried fig and pine nut
24,25
roasted butternut with pecan nuts
and feta 63
rocket, spanspek and Black Forest
ham with mint dressing 20, 21
sandwiches
mozzarella and salami, pan-fried 34
steak with grilled onion and garlic
and herb butter 82
sauces, savoury
chimichurri 104
lemon salsa verde 88
mango-sweet chilli 14
pesto sauce 102
roasted tomato and pepper 66
salsa
fresh corn and avocado 124
roasted pepper and olive 124
sun-dried tomato pesto 102
sauces, sweet
coffee fudge 93
malva pudding 72
orange-caramel 96
whisky-custard 50
side dishes and accompaniments
asparagus 100,104
broccoli with lemon breadcrumbs 56
cherry tomatoes, roasted 117
dried apricot couscous 19
lemons, preserved 34
mushroom ragout 40,41
onions, balsamic 100,104
polenta
crisp wedges 40,41
pancakes 120,123
soft, with leeks 68
potatoes
cracked paprika 100,105
spring onion mashed 83
rice
lemony jasmine 62
parsley 87
risotto primavera 86
tabbouleh with preserved lemon 23
tzatziki 80
Welsh rarebit toast 55
soups
chilled pea and lettuce with crispy
ham 12, 13
chunky cauliflower with Welsh
rarebit toast 55
Moroccan lamb and vegetable
with chickpeas, lentils and
noodles 54
tortilla 121
T
tarts and tartlets
baby marrow and ricotta cheese 92
rustic pear and chocolate 70, 71
caramelised onion, asparagus and
Gruyere 78-79
fudge with chocolate and hazelnut
topping 114-115
grape and almond 48-49, 49
roasted pepper, olive and feta 36-37,37
smoked salmon and trout phyllo
108,109
toppings, savoury
onion marmalade 118
pizza 35
polenta 44
toppings, sweet
almond praline 94
candied citrus rind 72
caramelised nectarines 125
chocolate and hazelnut 115
cream cheese frosting 46
fudge 114
macadamia nut crumble 50
meringue 30
V
vegetarian main dishes
baby marrow and ricotta cheese tart 92
mushroom ragout with crisp polenta
wedges 40,41
risotto primavera 86
Thai vegetable curry with peanuts
and lemony jasmine rice 62
venison, pie 58-59
W
wafers, macadamia nut 106