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I had a glorious months' break up in the Eastern Cape filled with
family, friends and much drinking and eating. It was my first extended
visit to that part of the world and I loved every minute.
On the way
though Plett we stopped at The Deli Factory (044
533 2885). We stocked up thick slabs of their uber-delicious hot
smoked salmon which I used throughout the holidays as on biscuits
with cucumber ribbons and capers as a drinks snack, on sandwiches
with rocket and lemony mayonnaise and in a myriad pastas and salads.
They sell to many of the caterers and restaurants in the area but
are happy to sell directly to the public or even to organise delivery
to Joburg and Cape Town .
I'm not entirely sure why I never realised
that the Sunshine
Coast is pineapple country but I now know it is, so needless
to say many a day turned into a proverbial pineapple pig-out. They
were enormous, sweet, and cheap as chips and so packed with juice
that they just begged to be whizzed into all manner of cocktails – hic!
The
boozy highlight was a concoction of vodka, triple sec, fresh mint,
pureed pineapple and crushed ice. You can add a dash of soda too
if you like.
One of my more heroic (if I say so myself) culinary
moments was a spiced pineapple spatchcocked chicken, which
we cooked over medium coals on an open fire. All you need to do is
finely chop a couple of handfuls of ripe and juicy pineapple and
toss it with harissa or chermoula paste. Gently ease the chicken
skin away from the flesh and poke the mixture under the skin. Rub
extra spice paste over the bird, braai as usual then sit back and
bask in the glory.
One more thing – I drank a lot of different wines
on holiday (funny that!) but two that I hadn't tried before and particularly
enjoyed were Quoin Rock Sauvignon Blanc 2006 (R62.00) from
Cape Agulhas and Elgin Vintners Sauvignon Blanc 2006 (about
R65.00). They may not be the cheapest but they're both flavour-packed,
fresh and utterly delicious.
That's it for this month but I'll update
our brand new website (www.eat-in.co.za)
with any new foodie snippets I come across each week – so be sure
to visit us regularly.
Click here for this week's fresh idea
 Also please don't forget to nominate products, producers and outlets
for the Eat In/RMB Private Bank South
African Producers Awards -
we really do want to make it was widespread as possible and for that
we really do need YOUR help.
Click here to vote
Eat, drink, be merry and stay safe,
Justine
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This recipe is from the beautiful new book, Fruit
Art , by Lannice Snyman and Malcom Dare. Fabulous fruity
recipes and dive-right-in photographs make it a must have. Look
out for it at book shops countrywide.
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Raspberry Jellies
Serves 4 to 5
400g raspberries (or other berries of your choice)
500ml cranberry
juice
4 tablespoons sugar
2 whole cloves
2 cinnamon sticks
5 gelatine leaves
125ml port
1 tablespoon lemon juice
Rinse the berries with cold water. Drain
well. Pile into glasses (tall; short; martini; champagne – you
choose!) and place in the fridge while making the jelly.
Heat the cranberry juice in a medium
saucepan with the sugar, cloves and cinnamon, stirring until
the sugar dissolves. Don't allow it to boil. Cover and set aside
for about 15 minutes for the flavours of the spices to infuse.
Meanwhile, soak the gelatine
leaves in a basin of cold water – 5
minutes should be sufficient. Lift from the water and squeeze in
your hands to get rid of as much moisture as possible. Add the
gelatine to the warm liquid and stir until it dissolves. Stir in
the port and lemon juice.
Strain the jelly into a jug, then pour
it onto the berries in the glasses. Return them to the fridge
to set; about 4 to 5 hours will do it. More>>>
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