Author: Phillippa Cheifitz Struik Publishers Cape Town, 2002 ISBN: 1868727165 Soft cover, 21x25 cm, 144 pages, throughout colour photos This beautiful book combines the beauty of Cape Town and its surrounds with delicious, contemporary recipes. Well-known food writer, Phillippa Cheifitz, has devised chapters based on ingredients that are synonymous with Cape Town. For example, a chapter on fish features lovely Kalk Bay and its fascinating harbour, The Cape to Cuba restaurant, the fishermen on St James boardwalk and an array of related fish recipes; a chapter on spices features the Bo-Kaap, its houses, people and mosques, the Atlas Trading Company where exotic spices can be bought, together with a selection of spicy meat and chicken dishes. Other chapters include Wines and grapes, Fresh produce, Cheese, Pasta and Olive oil. Winner of Best Local Cookery Book (English) at the Gourmand World Cookbook Awards, 2002. Phillippa Cheifitz is a highly respected cookery author and the food editor of House and Leisure and Femina magazines. She won an internationally prestigious Gourmand Cookbook Award in 2004 for Cape Town Food (also published by Struik Publishers), the Galliova award for 2000, regarded as the 'Oscar' of the South African food world, as well as the Galliova 2001 and the Sannie Smit Honorary Award for excellence in food writing. Phillippa travels extensively, is married and lives in Camps Bay in Cape Town. She is the author of The Monday to Sunday Cookbook and Cape Town Food, both published by Struik. Saturday Weekend Argus (Myrna Robins) "The recipes are all there, photographs are mouth watering, and the compilation will become a well-used treasury of gastronomic delights." Food & Home Entertaining (Kim Hoepfl) "Phillipa's talent lies in her stylish, easy approach to food preparation and her maximisation of surpeb local ingredients, deployed with spectacular innovation." East Cape Weekend P. L. (Sally Kernohan) "Cape Town Food is a food writer's view of this vibrant city, its people and glorious landmarks. But it's as relevant to serious cooks anywhere in South Africa and it makes a wonderful visual souvenir. Enjoy." Business Day Supplement (Muff Baxter) "OH DEAR! Will someone please let me live in Cape Town? This delightful book creates a yearning for the smell and sound that is only Cape Town. However, even we in exile can be truly South African with concoctions like shanks in pinotage." Art of Wine- Books (Juliet Cullinan) "This book will tug at the heartstring of South Africans, particulary those living abroad, because it depicts the Cape in its fairest light. It is a visual souvenir of the Mother City with spectacular photographs by Jac de Villiers. This is the Cape on those spectacular days when the sun is shining, and the book captures the multicultural atmosphere of the city through people, landmarks and, especially, a variety of food." There are many beautiful places in the world, but having travelled east and west and lived north, I believe that there is no other city as exquisite as Cape Town. It has mountains that touch the sea and a sun that sets over the ocean. A true Capetonion, who leaves the city for a time, yearns to return, to see Table Mountain. To climb it once again. To walk along the ocean. The climate, typical of islands and peninsulas, is changeable and sometimes windy - often very windy. The Southeaster, the strong summer wind, is also more endearingly known as the Cape Doctor for it blows the air clean. But most days are perfect, sunny and warm, not humid. It's a feel-good climate. Cape Town is greenest in winter when the rain falls, which it doesn't all the time, and sometimes it's hard to tell winter from summer. Our food too, the way we cook today, is casual, using excellent local ingredients. It's gutsy, earthy food, full of flavour. Settlers, each in turn, have made their mark. The Portuguese thought of staying, but sadly the wind that day turned them away. Today Portuguese, mainly from Angola and Mozambique, make up one of the larger communities outside Portugal. The more stoic Dutch, master gardeners at home, arrived in 1652, determined to provide fresh produce to the ships that stopped on the way to and from the lucrotive spice islands of the East. From Indonesia they also brought slaves, many of them educated political prisoners. The women made good cooks, the men expert fishermen. The French Huguenots came to escape persecution at home. The British wrenched the colony from the Dutch at the end of the 18th century. In the 1950s, the Italians introduced cappuccino and lasagne in casual coffee bars to a society that was more familiar with the formality of hotel grill rooms and department store tea rooms. Today, an invasion of restaurateurs, from Brussels to Bangkok, have expanded our range of eating experiences to encompass the globe. We have a long history of hospitality in the Cape. Lady Anne Barnard, wife of the Colonial Secretary during the first British Occupation, wrote of the elegant entertaining in the splendid reception halls of the Castle, Groot Constantia and Vergelegen. And now that Cape Town, blissfully, is an open, democratic city, we welcome the many visitors that come to marvel at one of the world's wonders. Pasta with seafood and mushroom sauce For the sauce, bring the stock, wine and sprigs of herbs to a bubble. Add the prawns and simmer for a minute at most, Remove with a large slotted spoon, add the calamari and simmer for barely a minute, until opaque. Remember it's overcooking that toughens calamari, Remove with a large slotted spoon. Add the mussels (discarding any that aren't tightly closed) and simmer for a few minutes until they open. Remove with a slotted spoon. Discard those that haven't opened. Fish out the herbs and discard. Add the mushrooms, cream, garlic and dill and simmer briskly until reduced and slightly thickened. Return the seafood to the sauce and heat through, Season to taste, Toss with hot pasta and sprinkle with dill, for 4-6 500 g spaghettini or linguine, cooked and drained For the sauce: 1/2 cups fish stock 1 cup dry white wine a few sprigs of parsley, dill and celery 250 g peeled prawns, defrosted, rinsed and dried 250 g baby calamari tubes, thinly sliced 500 g cleaned, tightly closed mussels 250 g mushrooms, thinly sliced 1 cup fresh cream 2 cloves garlic, crushed 3 Tbsp chopped dill milled Atlantic sea salt and black pepper chopped dill for sprinkling Oostrich steaks with chicken livers, shallots and port wine Pat the meat dry, then moisten with oil. Pour boiling water over the shallots and, when cool enough to handle, drain and peel. Pour boiling water over the raisins and leave to soak, but leave them out if using mushrooms. Sear the oiled steaks in a hot, non-stick pan to brown on both sides. Remove and season. Add a little oil, as well as the well-dried chicken livers (or sliced portabellini mushrooms) and brown briskly. Remove and season lightly. Add a little more oil and the shallots. Brown all over. Add the stock, Simmer for about 10 minutes or until the shallots are very tender, adding more stock if necessary, Add the drained raisins (if using) and port, and simmer until suitably reduced. Return the steaks and chicken livers (or mushrooms) to the pan and heat through, Serve garnished with chives. for 4 4 portions ostrich fillet or steaks olive oil 200 g shallots 1/4 cup seedless raisins salt and milled black pepper 250 g chicken livers (or portabellini mushrooms, if you prefer) 1 cup chicken stock 1/2 cup port wine whole chives for garnishing For serving: Butternut mash and steamed greens introduction catch of the day the market place olives and oil say cheese spice is nice between the vines the great outdoors index take note Anchovy cream sauce, Italian 139 Asparagus frittata, fresh green 43 Avocado, herbed and ricotta spread 32 B Bobotie, lamb with basmati rice and chilli jam 94 Breads, herbed 140 Brittle, three-seed 127 C Cabbage and cheese casserole, baked 37 Cakes Cape grape 116 chocolate ginger 99 citrus poppyseed loaf with berries and creme ftaTche 134 Carrots with naartjie and coriander 44 Champagne jellies, pink 121 Cheese crisps 64 Cheese dishes, 60-77 crisps 64 goat cheese and salad pizzas 72 goat cheese souffles, twice- baked 67 green vegetables pancakes with feta cheese sauce 69 pancetta, spinach and pasta timbales 71 parmesan potato pie 75 salad, warmed 64 spinach cheesecake, hot 70 tarts with rocket 66 Cheese salad, warm 64 Cheese tarts with rocket 66 INDEX Cheesecake cappuccino 76 hot spinach 70 Chicken curry 88 flat roast, with lemons and rosemary 57 roast with shallots and rosemary 131 roast with winter vegetables 34 tagine with chickpeas and dates 91 thighs, braised with red wine, sun-dried tomatoes and balsamic vinegar 105 with waterblommetjies and egg and lemon sauce on baked risotto 39 Chocolate ginger cake 99 Citrus poppyseed loaf with berries and creme fraTche 134 Cookies, fruit and nut 127 Crayfish, with lemon cream risotto 24 Crostini 32 Curry sauce. Thai green 139 Curry chicken 88 fish 86 D Dressings citrus 44 garlic-herb 19 lemon vinaigrette 20 Duck, roast with sultana grapes and hanepoot sauce 106 Egg and lemon sauce 39 Feta cheese sauce 69 Fish and seafood 8-27 barbecued butterflied fish 136 calamari, roasted 58 calamari salad, herbed 13 crayfish, with lemon cream risotto 24 curry, fish 86 fish and chips, new-style 21 fish and vegetable parcels 23 fish soup. Cape with lemon mayo and garlic crostini 14 fish, baked and fennel with lemon vinaigrette 20 fish, braised with red wine and mushrooms 104 fish escalopes, pan-grilled and pancetta on greens 59 fish, grilled marinated 16 fish, roast centre-cut with vegetables 17 fish, roast with garlic-herb dressing 19 fishcakes 20 mussels 21 pasta, seafood and mushroom sauce 25 pickled fish. Cape 86 prawns, roasted with chilli oil and coriander 26 salmon trout salad, seared 12 tuna pate, fresh 128 tuna, grilled with haricot bean salad and gremolata 54 Frittata, fresh green asparagus 43 Garlic-herb butter 139 Garlic-herb dressing 19 Garlic-orange mayonnaise 104 Grape cake. Cape 116 Grape tart 118 Gremolata 54 Guinea fowl and red cabbage casserole 108 Hanepoot sauce 106 Jellies, pink champagne 121 L Lamb barbecued spiced marinated 138 bobotie with basmati rice and chilli jam 94 shanks, braised with pinotage 115 spiced roast with eggplant and pilaf 93 Lemon mayonnaise 14 Lemon vinaigrette 20 Lentil dip, spiced 82 Mangoes, grilled 135 Mayonnaise garlic-orange 104 lemon 14 Melon and mint, skewered with lemon-ginger syrup 133 Minestrone, green 52 Mushroom sauce, with seafood 25 N Nectarines in rose wine syrup 120 Nuts, honeyed roast 126 0 Olive oil mash 57 Olive, black spread 50 Olives and olive oil 46-59 Olives, marinated and anchovies 58 Onion sauce 33 Ostrich carpaccio, seared peppered 59 Ostrich steaks with chicken livers, shallots and port wine 112 P Pancakes, spiced date and coconut 98 Pasta onion sauce and stir-fried greens 33 pappardelle with venison and mushrooms 113 seafood and mushroom sauce 25 timbales, with pancetta and spinach 71 with pesto and roasted steak and mushrooms 55 Pesto 55 coriander 83 Pickle, roasted vegetable 51 Pickled fish. Cape 86 Pizzas, goat cheese and salad 72 Plums, baked whole in sweet wine 121 Polenta, baked pumpkin 111 Potatoes olive oil mash 57 pie, parmesan 75 smashed baked 36 Prawns, roasted with chilli oil and coriander 26 Pumpkin and parmesan tart, roast 130 Q Quails, roast with baked pumpkin polenta 111 R Rice pilot 93 spiced fish with dukkah 87 Risotto baked 39 lemon cream with crayfish 24 S Salads calamari, herbed 13 cheese, warm 64 haricot bean 54 Italian 50 salmon trout, seared 12 watermelon and feta 133 winter vegetable 34 Samoosas, goat cheese and coriander pesto 83 Sauces egg and lemon 39 feta cheese 69 garlic-herb butter 139 garlic-orange mayonnaise 104 hanepoot106 Italian anchovy cream sauce 139 lemon mayonnaise 14 mushroom, with seafood 25 onion 33 pesto 55 coriander 83 Thai green curry sauce 139 yoghurt 83 Souffles, goat cheese, twice- baked 67 Soup Cape fish, with lemon mayo and garlic crostini 14 chilled red 40 minestrone, green 52 pumpkin, spiced and tomato 84 winter vegetable 34 Spreads and dips black olive spread 50 herbed avocado and ricotta spread 32 lentil dip, spiced 82 tuna pate, fresh 128 Steak, roasted and mushrooms with pesto and pasta 55 Sweet potatoes, sheet 36 Sweet treats cake. Cape grape 116 chocolate ginger 99 cheesecake, cappuccino 76 loaf, citrus poppyseed with berries and creme fraTche 134 cookies, fruit and nut 127 jellies, pink champagne 121 nectarines in rose wine syrup 120 pancakes, spiced date and coconut 98 plums, baked whole in sweet wine 121 tart, grape 118 T Tagine, chicken with chickpeas and dates 91 Tarts grape 118 roast pumpkin and parmesan 130 cheese with rocket 66 Tuna, grilled with haricot bean salad and gremolata 54 V Veal, braised shin with steamed vegetables and couscous 96 Vegetable dishes barbecued vegetables with three sauces 139 beetroot, roasted with citrus dressing 44 cabbage and cheese casserole, baked 37 carrots with naartjie and coriander 44 green asparagus frittata, fresh 43 green vegetable pancakes with feta cheese sauce 69 parmesan potato pie 75 pasta with onion sauce and stir- fried greens 33 potatoes, smashed baked 36 pumpkin, spiced and tomato soup 84 soup, chilled red 40 spinach cheesecake, hot 70 sweet potatoes, sheet 36 winter vegetables, roasted 34 Vegetable pickle, roasted 51 Venison and mushrooms with pappardelle 113 Waterblommetjies 38 with chicken and egg and lemon sauce on baked risotto 39 Watermelon and feta salad 133 Winter vegetables, roasted 34 Y Yoghurt sauce 83 |