Braai Broodjies for Heritage day + a prize!

Heritage day is around the corner and I have paired up with Netflorist to give away an awesome prize. It is proudly South African and it is perfect for the man in your life! Netflorist caters for all occasions, not just the one’s we remember such as heritage day! Read to the end to see the giveaway. 
I am a braai loving gal and pride myself on my ability to cook with fire. I have my father to thank for that! 
All the countless braai nights and fire builds were not in vain! 

I decided to share a fun recipe that is not only delicious but also gives you a great vegetarian option for braai day. Whether you choose to snack on it or make it the main event, that’s up to you. 

Braai broodjies (BBQ toasted sandwiches) are one of my favourite things at a braai. I mean, let's be honest, cheese on fresh bread flamed to perfection is heaven. These are no different. I’ve shared a basic cheese and tomato because I feel everyone needs that in his or her arsenal and I have also shared a slightly more fancy one. The secret is in the quality cheese and bread so try and find great sourdough that has been freshly baked and melt in your mouth good cheese. 

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Serves 5

Ingredients: 

1 teaspoon coconut oil
1 large red onion, sliced
1 loaf sourdough
200 grams butter
1 tablespoon Dijon mustard
250 grams Raclette cheese, grated
250 grams Boerekas or mature cheddar, grated
1 plum tomato, sliced
4 tablespoons balsamic vinegar
1 handful fresh rocket
100 grams sundried tomatoes in olive oil
Salt and pepper 

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Instructions:

In a medium frying pan over a medium heat add a teaspoon of coconut oil. 
Add 3/4 of the sliced onion and gently sauté until soft. Add the balsamic and reduce until the onions become sticky. Once ready set aside. 

Slice the sourdough into even 1cm think pieces. 
Butter both sides of each slice generously. 

Now it is time to build the sandwiches. 
Start with a smear of Dijon mustard. Then add a generous amount of both kinds of cheese. 
For half the toasties add a layer of the fresh onion that you saved. Then add the fresh tomato. Close the sandwiches.
For the other half add the sundried tomatoes and the balsamic onions. Top it with the rocket and close the toasties. 
Season the toasties and they are ready to cook! 

Add them to the braai when the fire is hot. I like to add mine to the side so that they do not burn and get a chance to melt. Once the toast is golden and the cheese has melted, about 6 minutes, they are ready! 

Feast! 

***Competition closed

Prize time: I am giving away a custom engraved biltong slicer to one lucky reader! 

All you have to do is comment below with your best braai memory and follow both Netflorist and me on Instagram and you could win! T's and C's apply. Competition for South African residents only. Entries close 21st September at 12 noon. Prize not redeemable for cash. 

Instagram handles:
@netflorist
@trufflejournal

-Melissa 

Thai Meat Balls with noodles

I long for warmer days at the moment. 

Cape Town is experiencing uncharacteristically bone-chillingly-cold weather. 
It’s freezing (there must be snow somewhere) and I find myself attached to the heater. So much so; it might as well be a life support system. 

All I want is to be on holiday in a balmy location that has an ocean the temperature of a bathtub.

If I could pick a place to go right now it would be Thailand. I am obsessed with the food and flavours, the people, the smiles and the friendly atmosphere.

Don't even get me started on how gorgeous the ocean is along with its exciting troupe of tropical inhabitants. Watchmen Gobi’s and their little shrimpy friends, triggerfish and sea turtles!

Since we can’t magically teleport ourselves to island life at the drop of a hat, a good hearty meal will have to do.

This recipe is quick and easy to make and has all the right yumminess that you need to cure the winter blues! 

Plus I have loaded mine with extra chilli for that little kick of spice. You know the kick that leaves you sniffing and happy at the same time because you’ve just ninja chopped any form of bacteria residing in your body? Yip – that one.

The noodles are always a treat as slurping is fully allowed in my house! 

In fact, it's encouraged.

If you don’t slurp - You can’t sit with us.

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*Serves 5

Ingredients:

For the meatballs:
1 small onion, diced
coconut oil
2 garlic cloves
3cm piece of ginger, grated
1 lemon grass
1 red chili
500g pork mince
1 handful fresh coriander leaves
1 medium spring onion, chopped
1 tablespoon tamari  
1 lime, zest, and juice
salt and pepper

For the noodle bowl:
300g egg noodles
coconut oil
150g pak choi
½ cup red cabbage, sliced
1 tablespoon sesame seeds
1 handful fresh coriander leaves

For the sauce:
1 tablespoon honey
1 teaspoon sesame oil
½ red chili, finely chopped
1 teaspoon fresh ginger, grated
2 tablespoons tamari
2 tablespoons water
salt and pepper 

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Instructions:

To start with the meatballs, fry the onions with a teaspoon of coconut oil in a medium frying pan over a medium heat. Once translucent add the garlic and fry for a further five minutes until fragrant. 

Place the onion mix, ginger, lemon grass and chili in a food processor. Process until everything is finely chopped. 

In a large bowl add the pork mince, the chili paste from the processor and the remaining meatball ingredients, the coriander, spring onion, tamari, lime zest and juice and season to taste. Mix until well combined. Using a tablespoon measure out the meatballs, about one per ball. Roll them into small golf balls using the palms of your hands and place them on a roasting tray.  

In a medium frying pan over a medium heat add a tablespoon of coconut oil. Fry the meatballs in total of five minutes or until golden brown and cooked through. 

Meanwhile, in a large pot of boiling salted water cook the noodles as per packet instructions and strain. Fold through the pak choi and red cabbage while the noodles are hot. 

Mix the sauce ingredients together in a small bowl and set aside.

Assemble starting with the noodles, then the meatballs. Top with sesame seeds and drizzle with dressing. Serve with fresh coriander and feast!

-Melissa

Prawn pasta to celebrate Sauvignon blanc

Durbanville wine valley is celebrating a month of sauvignon blanc in October and I couldn’t be more excited! These easy drinking crisp white wines are often found at my table. Durbanville is a mere twenty minutes from Cape Town CBD and deserves a visit as much as its sister wine countryside’s Stellenbosch and Franschhoek. The Durbanville region is filled with scenic routes, amazing award winning wine farms and superb restaurants. 

So with October celebrating the richness of Sauvignon blanc and estates such as Altydgedacht, Bloemendal, D’Aria, Diemersdal, De Grendel, Durbanville Hills, Hillcrest, Klein Roosboom, Meerendal, Nitida, Groot Phizantekraal and Signal Gun each celebrating the start of white wine season in their own individual style, I had to create a dish that I believe celebrates these estates and their sauvignon blancs! The dish is rich and creamy and the acidity of the wine cuts through it perfectly. I have also chosen to pair the wines with seafood as it compliments the flavour well! This prawn pasta is beyond delicious and a great meal to feed a bigger crowd! 

If you want to explore the region you can pop into any of the estates and experience a tasting! The month of festivities draw to a close at the end of October with a festival weekend on the 29th and 30th October. All twelve wine estates will be present and it will be a hive of activities for all family members. 

Now let’s get down to business with my prawn pasta while you prepare to savour (hopefully) all 12 celebrated sauvignon blancs!

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Serves 4, cook time: 45 minutes

Ingredients:

• 1 tablespoon coconut oil
• 1 garlic clove minced
• 300 grams rosa tomatoes, halved
• 1 teaspoon oregano
• 400ml tomato pureé (I use the one in the glass jar)
• 1 packet linguine
• Salt
• 250 grams of cleaned and de shelled prawns, patted dry with paper towel.
• Knob of butter
• 1 garlic clove minced
• 200 grams mascarpone cheese
• 2 big handfuls of baby spinach
• Juice and zest of 1 lemon
• Parmesan cheese for serving

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Instructions:

In a large frying pan over a medium heat add the coconut oil, rosa tomatoes and garlic. Fry until soft. Add the oregano and tomato pureé. Let simmer for 20 minutes on a low heat. If you would like you can feed it with a little water if it starts to dry out.
Bring a pot of water to boil. Salt the water generously. Add the linguine to the water and boil for 7-8 minutes. Do not over cook the pasta, as it will cook further in the sauce.

Once ready, remove and strain. Add the pasta to the frying pan with the tomato sauce.

In a separate smaller frying pan bring over a high heat add the knob of butter and garlic. Add the prawns and fry for 3 minutes. Don’t over cook the prawns as they will cook further in the pasta.

Fold the mascarpone into the pasta, add the prawns and spinach and fold until combined.

Zest the pasta and add the lemon juice before serving. Serve fresh and hot with a generous amount of Parmesan cheese! 

-Melissa

*This blog post was sponsored by Durbanville wine valley. All opinions are my own. 

Waterblommetjie bredie

Capetonians can experience four seasons in one day. In fact, if Cape Town is in the mood, possibly five. 
There is a local saying that goes “if you don’t like the weather, wait five minutes.” 

The up side of a moody city is that, although it is spring, you can easily end up with a cloudy cool day that demands a hearty meal that oozes comfort. (and offers the perfect excuse to laze on the couch, guilt-free). The down side; well… hapless, underprepared tourists caught in a quick-as-a-flash temperature plummet.

This recipe is exactly what the (cape) doctor ordered on days like this. It is a traditional South African dish made from flowers that grow around this time of the year in the lakes and dams. The flower is called the waterblommetjie (Afrikaans) with the direct translation meaning ‘little water flower’. It grows similar to a water lily and can be found at any good local farmers market. 

This dish combines a rich lamb stew and vegetables with the crowning ‘waterblommetjie’ as a fragrant element that ties all the flavors together beautifully. 

I am in love with it not only because it is insanely good, but is a great comfort food, and of course, who doesn’t love eating flowers? I mean you might as well be a unicorn! 

This dish is consciously seasonal and well worth the effort.

I must admit it was my first attempt at playing with a traditional South African recipe and I was blown away with the results.

In Afrikaans there is a perfect phrase to end off a perfect meal…magies vol en oogies toe.
Tummy is full and eyes are closing...

I couldn’t have said it better if I tried.

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Serves 6, cook time: 1 ½ hours
 

Ingredients:

• 1 kg lamb(knuckle or neck)
• Cake flour to dust meat.
• Olive oil
• 2 onions, chopped
• 3 garlic cloves
• 1 teaspoon coriander
• 1 teaspoon nutmeg
• 2 teaspoons cayenne pepper
• 1 ½ cups lamb stock
• 2 tablespoons soya sauce
• 1.5 kg waterblommetjies
• 500 grams baby potatoes
• 1 ½ tins of apricots (save the rest for dessert!)
• Salt and pepper to taste
• 1 lemon, zested 

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Instructions:

Dust meat with flour. Add a glug of olive oil to your casserole dish and bring to a high heat.

Brown the meat in batches until golden brown. Do not add it all at the same time as you wont get that perfect golden colour!

Add the onions and fry until soft. Add the garlic and fry for a further five minutes.

Add the coriander, nutmeg, cayenne pepper and fry for a further two minutes.

Add the lamb stock and make sure you deglaze the bottom of the pot to get all the flavour.  Add the soya sauce.

Close the lid and reduce the heat to a medium heat and let cook for 40 minutes.

Mix in half of the waterblommetjies and cook for a further 20 minutes.

Add the potatoes, apricots and the remaining waterblommetjies and cook for a further 30 minutes on a low-medium heat.

Add the lemon zest five minutes before serving.

Enjoy! 

Risotto salsiccia funghi

I met Maybe Corpaci a few years ago, when I was adamant that I was going to be a fashion photographer. Yes you heard me! Just two years ago I would never have thought (in my wildest dreams) that my career path would end up in food. 

Maybe worked at the wildly popular and very well known Elle magazine South Africa. I was a photographic assistant to the incomparable fashion duo, Elford De la Foret at the time and surprisingly, Maybe and I connected over food. 

In retrospect, I should have already known then that the stars were aligning into a shape of a crockery pot. Needless to say, all these years later; Maybe and I decided to do a little cook for you. 

Maybe is a fiery Italian women that is fearlessly beautiful and knows her way around the kitchen. When I asked her what we would be cooking, a singular booming word was the reply, Risotto!

Now, I might be many things, but certainly not one to argue with an Italian who wants to cook the elusive risotto and show me the ropes.

So here it is. 

Believe it or not, I over salted it at the end; so watch out for that. The salsiccia sausage and the broth both have plenty of salt, and coupled with the Parmesan, leave the dish perfectly seasoned.

A rookie error on my part, never to be repeated.

However, having said that, allow your guests to season for themselves if they are so inclined, but caution them accordingly.

A simple, "Put down the salt Grandma!" should suffice.

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Ingredients:

• 1 small onion, chopped 
• 2 tablespoons olive oil 
• 150 grams salsiccia sausage 
• 1 cup risotto
• ½ a cup of white wine  
• 1 liter beef broth 
• 1 teaspoon saffron 
• 4 wild mushrooms (shitake) sliced. 
• 3 knobs of butter 
• 40 grams of Parmesan cheese 

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Instructions: 

Chop the onions finely and add to a casserole pot with your olive oil and soften. Make sure the pot has a lid. 

Remove the sausage from the skin and break it up with your fingers. Add it to your onions and fry until golden brown. 

Add the risotto and fry on a medium to high heat until the grain becomes slightly translucent. 

Add ½ a cup of white wine and cook for 2-3 minutes. You want the alcohol to evaporate. 

Add your beef broth one ladle at a time. Keep stirring. As the liquid absorbs add more broth feeding your risotto. Your cooking time should be 15-18 minutes. 

At the 13-minute mark add a tablespoon of broth to the teaspoon of saffron in a separate bowl. Let the saffron steep for 3 minutes. Add the saffron to the risotto. 

Slice the mushrooms and fry with a little butter in a separate frying pan over a high heat until golden brown. 

Add the mushrooms to the risotto and fold through. Remove from heat and pot the lid on the casserole. Let the risotto sit for 3 minutes before serving.

-Melissa