Friday, 6 December 2013

Delightful Turkey

Gone are the days of my knowledge of Turkey being limited to the fake versions of Turkish Delight sampled as a kid growing up. I landed on Wednesday, wet behind the ears and only really armed with the information hurriedly googled on my hand held device, otherwise known as the cellphone. Boy was I blown away?

The people or rather the dark haired, burly men are VERY friendly. The women are civil and in a professional setting extremely efficient. It's winter so I can't say anything great about the weather so let's cut the chit chat! The food...

I must say I've been quite shy in trying native dishes. Mainly because in Taksim, the area I am staying, there are many restaurants and the sense I get is that there isn't authentic Turkish food being offered but rather a mix of cultural tastes to cater to the many tourists that flock to this area. My stomach does not agree with street food so I am patiently awaiting my trip to the 'other side' in order to get a good taste of Turkey. 

For now, I am at an Italian Restaurant called Faros. When I came across their slogan- "Dine and Wine" I was thrown off a bit because a) I'm used to it the other way round- wine and dine- and b) because I wondered if I would have my food and end up "whining"! Such was not the case.  Great service. Delicious pasta. Caloric array of bread and olive oil but appreciated nonetheless. Happy and ready for my next meeting, if I don't fall asleep! 



Sunday, 11 August 2013

The Squires Loft- Parkhurst

For my woman’s day treat, my romantic and ever so thoughtful man, treated me to an unexpected fancy lunch in Parkhurst, Johannesburg. 

Okay, I lie! 

While he is rather the charming man, I doubt that this outing had anything to do with celebrating the fairer sex, but more of a “I’m-turning-30-soon-and-panicking” moment of madness for him. You see, we frequent the same restaurants over and over again mainly because his theory is that “If it ain’t broke, don’t fix it”. So you can imagine my elation when he suggested that we venture out from the normal Sandton and Fourways restaurants.

I reckon if we analysed the interaction between Scorpios and Libras, we may find that there is a strong sense of indecisiveness that they experience especially when faced with an otherwise easy decision to make. Individually we boast of being in control and taking charge, however together- we fumble into situations where no one takes the reins, mildly put- this often results in chaos and some irritation. So after randomly picking Melissa-The Food Shop and mulling over the menu for a good ten minutes, we realised that the vibe, the menu and the alcohol options were not in line with our goals- rather an Einstein moment for us both in all honesty.After the helpful guidance of an overzealous waiter (who I must say, did nothing to convince us to stay but instead gave us rather precise directions to a Steak house up the road-never mind biting the hand that feeds him), we found ourselves at the door to heaven! LOL- dramatic much! However we found just what we needed on this hang-over ridden day. A cosy steakhouse nestled in the heart of Parkhurst Square- “The Squires Loft”.

Definitely a premium and high end restaurant, it is clear that you pay for what you get. We were greeted by great service, unexpected contemporary architecture and décor characterised by glass, wrought iron, wood and accents of red in the furniture, artifacts, menus and even cosy red blankets for any takers. The double storey establishment, that is this loft, is airy both inside and outside owing to the clever use of the perception of space, the glass the gives off the feeling of more volume than there really is and so does the use of wooden beams that allow light in through the roof. Being a steakhouse- there is no sparing of bull artifacts and patterns all through the décor. What can I say I was blown away before I tasted the food.

THE FOOD!
My gourmet burger was great- I reckon I have eaten similar if not better. The steak however was scrumptious, juicy and succulent. I know because I practically ate all of Phill’s! That’s how great it was.
The mains impressed me so much that albeit my swollen guts, I was brave or stupid enough to try the dessert menu. Well worth the risk! Meringue, fresh crème and strawberries- sounds plain, tasted absolutely divine.


The Squires Loft

The Squires Loft
    
The Squires Loft- the outside seating area
                         

Me, Snuggled Up In a Cosy Blanket
                             

The Squires Loft- View From Above

       
Chef Recent- (try not to focus too much on green items in the foreground)
   
         
            My Gourmet Burger                      
         
Gourmet Burger with cucumber garnishing
     

Phillip (and Ida's) Steak and Chips

Meringue, Fresh Creme and Strawberries!
   
 I tip my hat to the management and staff of The Squires Loft! Salute!

Saturday, 6 July 2013

CoCo Bongo (My DefaultChowSpot)


DefaultChowSpot

Pronunciation: /dee-folt-chauw-spot

Definition of DefaultChowSpot
   noun
An eating place that one  will most likely visit when one fails to make a decision on a new or less frequented restaurant. Reasons range from sheer laziness to ignorance but more often than not, it’s the easier  choice given the love of the DefaultChowSpot
Origin:
OurKitchenAffair

The DefaultChowSpot! I have one. You have one. We all have one, and if you don’t, you sure as hell need one.
In layman’s terms the definition really just describes a restaurant that you default to when all else fails. In my case, I look for certain fundamental elements in my dining experience. While this may differ based on the occasion, generally I look for:

·         -great food (duh)
·         -great ambiance that is a mixture of music, clientele culture, décor/lighting
·         -value for money.
·          
Top on my list of DefaultChowSpots (because we all need a few), is CoCo Bongo.


Situated at Monte Casino, Johannesburg, this restaurant has never disappointed me. On their busiest nights, they have a 3 member musical ensemble on the stage that incorporates Bongo’s and renditions of popular music. While the décor often throws me into a Jurassic Park meets Pirates-and-Parrots-on-a-Tropical-Island frenzy, the food is hearty and warm and soothing! The service is great from the Management to the Waiters, the entrance to the balcony. I know it seems like I am sensationalising the experience, but everything seems ‘lekker’ after 3 glasses of a good wine-(can’t remember the name for obvious reasons *cough* I was tipsy). With that said, another reason I default to CoCo Bongo is the fact that I lose sight of the outside world and just allow myself to enjoy the music, food and wine- isn’t that what life is about?


Oxtail Roast Vegetables and Mash

Black Pot Of Oxtail


The Proverbial & Safe Steak And Chips

Friday, 21 June 2013

Oh What A Night...An Indian Night!

I honestly believe that if you are going to cheat, do it reaaaaal good- and that, is exactly what I did. I got down and dirty and made every second count- guilt free. I am talking about food here, where was your mind?

I occasionally indulge in a not-so-healthy meal when I feel that I have eaten clean and trained dirty. By mere chance and a quick game of ini mini miny moe, my Boo and I found ourselves at Ghazal Restaurant in Sunninghill, Johannesburg. My humble expectation was to have a cosy, modest Indian dish while sipping on a modest house wine over some lovers talk. On the contrary, I was totally blown away by the experience. In short:
-the service!!!
-the ambiance!!
-the food!!
-the food!!
-THE FOOD!?

Need I say more? My ever safe Boo with his tried and tested menu choices, opted for a Tandoori Chicken with Chips and a Side Salad, while my slightly more adventurous self delved into a Chicken Tikka Masala with Rice and Garlic/Butter Naan. Boom!

The Bestestest Garlic and Butter Naan in the world. So far. I think!? hehe
                           


Chicken Tikka Masala- Served at mild 'heat'
                           


Tandoori Chicken- yummy though safe
                             


So Glad The Food Came Sooner Than Later
                            

The general decor set the Indian warm, red and cosy theme, while the paintings told a story of music and Indian stories.
 
                                                    
     

                                                  


                                                  

My camera didn't do the night justice unfortunately but that's okay, because my belly was pleased all the same.
                                       
                                            

Oh what a night...and next time I will make sure I sneak in a pic or two of my Boo- just to dispel any doubt that he exists...hehe.

Tuesday, 18 June 2013

Delish Quiche (the friend diet)


“Seasons change, things rearrange and friends become strangers”- there has never been a time that this phrase has resonated with me so much. What started off as a slow shedding of ‘fat’ a.k.a useless people in my life has resulted in me being a lot lighter on my feet with less baggage on my back. While this hasn’t been an easy transition, I feel somewhat free and able to focus on people that really matter. Coming from me- your local foodie:-)- I highly recommend this diet.


I recently invited two girlfriends over for lunch and made a delicious quiche and a fresh salad. It was epic to say the least, and we topped off the afternoon with a bottle of bubbly- BLISSSSS!


Puff Pastry


I use pre-made frozen puff pastry. It’s probably better to make it yourself however if you are a busy person, take the easier route.


1. Defrost the pastry by leaving it to sit until it is soft. On a warm day, one hour is more than enough.


2. Unroll and place flat on a circular tray, cutting off loose hanging edges.


3. Blind Bake the pastry to prevent bubbles forming in the oven.


a. Pierce tiny holes in the pastry base with a fork


b. Place a sheet of wax paper on top of the raw pastry on the tray


c. Pour on two cups of raw beans


d. Bake in a pre-heated oven at 180 degrees for 10-15 minutes till slightly baked. The pastry should not be

browned or crispy at this stage, but more like a pan cake.




The Filling


You can use any filling that you like- within reason of course.



Ingredients


5 Eggs


½ Cup of Milk


2 Chicken Breasts chopped


½ Cup Spring Onions


250g Brown Mushrooms


½ Red Pepper


Feta


8 Cherry Tomatoes, halved


Honey, Olive Oil, Garlic, Ground Pepper,Salt




The Magic


1. Heat up some olive oil, enough to lightly fry the chicken till it is just cooked.


2. Add the ground pepper, salt to taste, garlic, mushroom, onions, and red peppers- lightly fry and keep mixing the ingredients.


3. Add some honey to make the mixture sweet-ish.


4. Add a ¼ cup of milk into the egg mixture and beat. Pour half the egg mixture onto the baked pastry.


5. Add all the chicken mixture evenly over the egg.


6. Crush the feta and spread evenly.


7. Pour the rest of the egg to cover the chicken mixture almost completely.


8. Cut the cherry tomatoes in half and spread over the top of the dish.


9. Slow bake at 150 Degrees Celsius for 45 min or until firm. Tip: Test by piercing all the way to the bottom of the quiche with a clean knife. It should come out without any raw egg on it.


Serve with a green garden salad with a few grapes and feta tossed in.



Enjoy with a real friend.



Chicken, Mushroom and Feta Quiche


Serve with a fresh salad

                                     

                                     

Tuesday, 30 April 2013

Chicken Chop Suey





Chicken in Soya Sauce, Dumpling delight


Joy and Jubilation!


Well maybe not so much, but I must say I was rather chuffed when by chance, I came across a Chinese supermarket in Rivonia, rather close to my ‘hood. Kong Tai is a restaurant and supermarket situated at The Wedge Shopping Centre in Joburg. The restaurant looks quite smart and welcoming while the aromas set off Pavlovian-like salivating impulses- can I get an AMEN!??

 The food was impressive much to my relief because I have been longing for a reliable Asian takeaway spot and have been left disappointed one too many times.

I spent a good buck in the supermarket as well, buying everything from variations of Soya sauce, Dumpling Sauce, Eggs Noodles, Spinach Spaghetti, Chicken and Cabbage Dumplings- (to die for!), Chinese Vegetables like Pak Choi and some Chinese Crockery.

This week I am trying out an Oriental twist to my menu, owing to the fact that after having suffered a fateful case of food poisoning (someone else’s food I assure you), I am leaning more towards light and easy going food.

I hope to explore a few dishes by talking to people and getting pointers, researching but mainly experimenting with flavours.





Oriental Soup

If you've been a bad person like me and stuffed your face with bad food, and now you feel so bad inside, here is a bad ass recipe for you and your bad, bad self.

Serves 2

 Ingredients


Crush and make into a pulp  in a pestle and mortar the following ingredients:
1 tablespoon of garlic
1 tablespoon of ginger
1 tablespoon of coriander

Salt
Pepper
5 de-shelled prawns cleaned and chopped into smaller pieces
1 reel of egg noodles
1 small head of pak choi


Method

1) Bring to boil 2-3 mugs of water.
2) Add the coriander/garlic/ginger pulp.
3) Add pepper and salt seasoning and allow the mixture to boil.
4) Add the prawns in first and simmer for a minute, then add pak choi and egg noodles. Turn down the heat and simmer until noodles are cooked- (they cook quick)
5) Serve and Enjoy.







Monday, 29 April 2013

Lunch at Katjusha's Fried Tilapia and Nshima

Yeoville is Joburg’s hub for a myriad of cultures from all over Africa, and fortunately what follows is an even wider choice of cuisines to excite the pallet. I have had the privilege of dining at a couple of restaurants in the area and each experience has been adventurous, delightful and left me wanting more. Having decided that for my own safety and because I lack the confidence to venture into Yeoville alone, I did some research and was pleased to find that Randburg has its fair share of African Restaurants.

On the edge of Randburg, somewhere close to Bryanston, I came across the restaurant and pub, Katjusha’s. Humble and hidden behind a local shopping centre, this place is misleading. What seemed like a simple pub from the outside turned out to be a warm, friendly and well run establishment. And what’s even more endearing is the Fish and Nshima (Sadza/Pap) that comes second only to my mother’s own version. 

The Chef, Danny, is a cool fellow who took my complements in his stride and went on to tell stories of his escapades in the olden day Zimbabwe.

My host for the day, Nyembe, provided entertainment in the form of his own tales and managed to distract me from what would otherwise have been a lonely lunch with my novel for company. All in all I enjoyed my experience and vowed to return with a hungry and nostalgic contingent.


Nshima and Tilapia Fish


Chef Danny At The Entrance


Sunday, 28 April 2013

Simple Chakalaka Recipe


Chakalaka is a South African veggie delicacy best served at braais (barbecues) with pap/sadza/nchima and braii’d meat. If you haven’t tasted chakalaka at least once in your life, where have you been? Never fear- I have a quick recipe for it. Feel free to alter the ingredients to get your desired taste.  (this is for FaraiJ)

Serves 4-6

Ingredients:

30 ml of vegetable oil
1 medium onion diced
1 medium green pepper diced
3 carrots grated
1 tomato chopped
1.5 can baked beans
3 tablespoons crushed garlic
1 teaspoon of crushed ginger
2 tablespoons of curry (I prefer masala which is an Indian medley of spices)
Coriander
Fresh Chillies (quantity based on hotness and chilli type)

Method:

1)      Heat up the vegetable oil in a sauce pan at 2/3 of maximum heat.
2)      Add the garlic, ginger, onions and chillis and fry till onions are translucent.
3)      Toss in the curry/masala and a pinch of salt.
4)      Add tomato and leave to cook for 7-10 minutes.
5)      Mix in the carrots, green pepper and coriander and let cook for a minute.
6)      Finally add the baked beans. Mix well and remove from the heat.
7)      Enjoy.


Tuesday, 23 April 2013

Carpe Diem


Life happens. And if you don’t stop to take audit of yours, now and then, it could pass you by while you work your empty 9 to 5. The notion of ‘Following My Dreams’ has been playing on my mind for years now yet I have often not been able to, for one reason or another. My procrastination masks my inner fears of failure, my hesitance to venture into the unknown and my reluctance to step out of my comfort zone even when I am actually not comfortable at all. The time to start living your dreams is now, so do just that.


I recently hooked up with an up and coming photographer, Thabiso Mbegabolawe, who took a few fun pictures of a meal I cooked. A university graduate with an IT qualification under his belt, his passion and drive for his photography hobby/skill inspired me greatly because he is seizing every opportunity to do what he loves and doing it very well. I will definitely post the recipe for this Indian Curry, in the interim here are a few of his shots from our session. 









Carpe Diem...NOW!

Monday, 22 April 2013

Lemon and Herb Chicken and Veg (for a lazy day)

Lemon and Herb Chicken and Veg
Most days I am raring to cook up a storm. Other days? Well they are few and far between but I do get very lazy. In the absence of quick meals such as noodles or toast, I have to formulate a tasty dish that requires minimal effort. I made this lemon and herb chicken with shockingly low levels of energy and next to no exertion. 

INGREDIENTS

2 Sweet Potatoes
10 Cherry Tomatoes
1 head of Broccoli
6 Skinless Chicken Drumsticks
2 Lemons or 1/4 mug of Lemon Juice
Some Salt, Italian Spice, Parsley and Rosemary
3 cloves crushed Garlic
Olive Oil
Crushed Peppercorns
2 tablespoons of Honey


METHOD

1)     Marinade the chicken by sprinkling the seasoning, the garlic, herbs, honey and the lemon juice.
2)     Add 3 tablespoons of olive oil.
3)     Mix and Leave to stand.

4)     Wash the sweet potato and chop into blocks the size of half a golf ball- no need to peel, that requires too much energy and besides the skin is healthy.
5)      Separate the broccoli.
6)     Mix the sweet potato, broccoli and cherry tomatoes together and mix with 2 tablespoons of olive oil and salt and pepper for taste.
7)     Line a tray with foil and preheat the oven at 200 degrees Celsius or 2/3 of heat.
8)     Place chicken on the tray and add the vegetables around the chicken.
9)     Pour the remaining lemon juice marinade on the food.
10)   Cover tray with foil and grill for 1 hour.
11)   Open foil and brown the chicken and vegetables.
12)   ENJOY!

Delicious Butter-nut Shepherds Pie


The monotony of my eating plan is driving me absolutely crazy and I am often left wondering if healthy food is indeed boring (rather melodramatic- I know:-). I would say I cook rather tasty meals, however I have a tendency to cook the same ones out of pure laziness and ease, and this right here is killing me. While I am still very much in love with Butter-nut   my relationship with chicken is steadily approaching the rocks- yeah that’s right- me and my first love may not make through the woods if I don’t switch up my diet. Which is what led me to make my very first Butter-nut Shepherd’s Pie, and boy was it a hit! 

Random Fact: Did you know that Shepherd’s Pie is actually a type of Cottage Pie however cooked with Lamb only. Nowadays though the terms are used loosely and interchangeably. My friend Tina has a virtual gun to my head and so I must mention she pointed this out to me:-)

This meal serves 4.

INGREDIENTS


The Vegetables
1 large Butter-nut cubed

1 Red Onion julienned
½ Broccoli head split into sections
10 White Button Mushrooms sliced
1 Red/Green Pepper julienned
3 tablespoons of Soy Sauce
2 cloves of Garlic
2 tablespoons of Olive Oil


Mince Meat
100 g of Mince
2 Carrots cubed
1 Red/Green Pepper diced
1 can of Tomatoes
1 Red Onion diced
3 tablespoons of Tomato Sauce
2 Garlic crushed
2 tablespoons of Vegetable Oil
Salt, Herbs, Paprika and Barbecue Spices- (basically your choice)

Butternut Mash

1)      Cut the butter-nut into cubes and boil
2)      When soft, drain and remove from heat.
3)      Mash the butter-nut and if necessary add a little milk to make it smooth.

METHOD


Mince Meat

1)      Heat up some vegetable oil in a pan and fry the mince until it has browned.
2)      Add onions, carrots and garlic to the mince and fry till the onions are translucent. Also add your           salt, herbs, paprika and barbecue spice.
3)      Add the peppers and the can of tomato and mix well. Leave to cook until tomatoes are cooked.
4)      Add tomato sauce and half a cup of hot water.
5)      Lower heat and leave to simmer.

Vegetables

1)      Heat up some olive oil in a pan and empty all vegetables into it.
2)      Mix the vegetables well while they cook, adding the soy sauce.
3)      Add some salt (if needed) and pepper to taste.
4)      Mix the vegetables and the mincemeat.

The Finale-(PIE)

1)      Place the  mixture in an oven dish and smooth it out to make it flat.
2)      Spread the butter-nut mash over the mince and veg and smooth it out.
3)      Sprinkle two pinches of cinnamon on top.
4)      Bake at 240 degrees Celsius for 10 minutes then brown the top. (add butter on top to enhance the browning)
5)      ENJOY!