Julle het seker gewonder oor my stilswye die afgelope tyd. Nee, ek het glad nie ophou kook en woeker in die kombuis nie, in teendeel, die afgelope tyd is daar omtrent gewoeker om alles in plek te kry vir seisoen 2 van Lekker&Goed.

‘n Villa by Shark Bay Lodge teenaan die Langebaan-meer was vir so drie weke ons woonplek waar ons gewerskaf en getimmer het aan die nuwe seisoen. Ek is bevoorreg om gesoute tv-makers soos die produksiehuis, Homebrew, regisseur, Sanet Olivier, en kosvervaardiger, Herman Lensing, in my kookhoek te kon hê.

Die kombuis is prentjiemooi versier met blomme net waar jy kyk, ‘n skouspel van kleur en die regte palet om heerlik te kan kook op ‘n gesonder noot. Die gaste wat saamkook dié seisoen wissel van Hannes van Wyk van Kwêla-faam en Ewan Strydom van Bravo, en sanger Danie du Toit van Spoegwolf, tot gesoute akteurs soos Mila Guy en Rolanda Marais met ook ‘n paar koskenners soos Elmarie Berry, Mari-Louis Guy en Yolani Abrahams en Kokkedoor: Vuur & Vlam wenners, Johan de Villiers en Lorianne Heyns.

Ons het hope pret in die kombuis terwyl ons ou en nuwe geregte flair gee. Geregte soos saadlavash met beethoemoes en agurkie of gesonde proteïenbruintjies optower; lamsboud gaarmaak in rooibostee of sponskluitjies en melkkos maak en proe hoe bokkomrepies ‘n perskeslaai met aarbeivinaigrette in iets ongewoon lekker omgetower word. Telkens word my asem weggeslaan met die pragmooie tafels waar ons aansit teen die einde. Elke episode het ‘n unieke tema wat pas by die gas en kos van die dag. Ons kuier en klets terwyl ons smul aan geurige geregte, goeie wyn en heerlike rooibostee.

Julle kan regtig uitsien na nog ‘n unieke seisoen van Lekker&Goed wat vanaf 9 April om 17:30 op KykNet uitgesaai word.

So ‘n rukkie terug het ek tog te heerlik gekuier op George by hul jaarlikse landbouskou saam met die Suid-Kaap se lekker mense. Ek demonstreer ‘n paar geregte uit my boek, Lekker en Goed, ons proe van Carmien Tea se gewildste tees en word tussendeur vermaak met musiek. Daar is selfs tyd vir bietjie rondloop. Ek verkyk my aan ‘n ou trekkerversameling en toe die dorsmasjien “opgestart” word, dink ek nostalgies terug aan strooptyd op die plaas.

Die Suid-Kaap is deesdae ‘n gewilde blyplek en selfs ‘n dorpie soos Groot-Brakrivier het sy vlerke wyd gesprei met huise hoog die heuwels uit met praguitsigte oor die see. Daar is selfs ‘n paar lekker eetplekke. Die statig gerestoureerde Edwardiaanse huis wat nou die eetplek, Twin Trees, huisves, vang ons oog. Hul fokus veral op wafels, maar die res van die spyskaart is net so aptytlik. Ek kies Mediterreense vis saam met geroosterde groente en Lodewyk verlekker hom aan ‘n Hoender Milanese met ‘n parmesaankors en suurlemoenbottersous. Die volgende aand kuier ons saam met ou vriende, Marius en Charlotte van der Westhuizen by die gerestoureerde treinstasiegebou, TransKaroo, neffens die treinspoor. Hul vleisdisse is veral aan te bevole en ons keuses val op lamsnek, varklies, lamskerrie en teriyaki kortrib. Vooraf peusel ons aan skilpadjies en viskoekies. Heerlik versadig groet ons laataand ons vriende. Môre is dit langpad vat terug Langebaan toe.  

BUTTER CHICKEN DE LUXE

This flavoursome dish is super easy to make, ready within minutes and helps with gut health. The tasty sauce is creamy but not rich as it is made with creamy yoghurt, not cream, and lots of Carmien’s Gut rooibos tea with lots of probiotics and prebiotics with a lovely fennel and vanilla flavour, working wonderfully with the butter chicken. Carmien Gut Rooibos is a blend of green rooibos, chicory inulin and probiotics, specially formulated to promote gut health. This blend supports healthy digestion and overall gut health.

The probiotic, Bacillus coagulans GB1-30,6086 is a safe spore-forming probiotic which helps with digestion and protein absorption. The B30 has a protective shell, which means it can survive extreme temperatures and can also survive stomach acid until the probiotics arrive in your gut, where it teams up with your own bacteria. The chicory inulin is the prebiotic that feeds the beneficial bacteria in the gut and helps to reduce inflammation. Fennel helps with various digestive problems, including heartburn, intestinal gas and bloating. 

Serves 4—6

Preparation time: 20 min

Cooking time: about 20 minutes

3-4 bags Carmien Gut rooibos tea

250 ml (1 c) boiling water

500 ml (2 c) double cream yoghurt

2 cloves garlic, grated

30 ml (2 T) grated ginger

15–20 ml (3—4t) butter chicken spices or breyani masala

About 750 g deboned chicken thighs or breasts, halved

salt

15—30 ml (1—2 T) oil

2 onions, sliced

3—4 baby sweet peppers, cut into chunks

About 125 g brown mushrooms, halved

About 400 g passata or tomato puree

Quarter of a head broccoli, broken into florets

Quarter of a head cauliflower, broken into florets

4 baby marrows, cut into chunks

Huge handful of chopped coriander

SAMBAL

4 mini crisp cucumbers, sliced

1 Roma tomato, chopped

2 spring onions, chopped

20 ml (2 T) chopped coriander

Dash apple vinegar

Sprinkling of sugar

TO SERVE

Yoghurt oat bread or basmati rice

1 Place the rooibos tea bags in a jug and add the boiling water. Let steep till strong, press out all liquid and remove the bags from the tea. Keep aside.

2 Place the yoghurt in a large bowl, add the garlic, ginger and butter chicken spices.

3 Season the chicken pieces with salt and add to the yoghurt mixture. Marinate for at least one hour, otherwise overnight in the fridge (then cover).

4 Heat the oil in a large pan (with a lid) and add the onions, sweet peppers and mushrooms. Stir-fry till soft.

5 Add the marinated chicken and stir-fry for a few minutes.

6 Add the rooibos tea and passata or tomato puree and bring to the boil. Lower the heat and simmer till the chicken is almost cooked, stirring every now and then.

7 Add the broccoli, cauliflower and baby marrows and simmer till the veggies are cooked, but still very crisp.

8 Season to taste with salt as needed and sprinkle over the coriander leaves.

9 TO SERVE Mix all the ingredients for the salsa.

10 Spoon the chicken and veggies on a large platter, reduce the sauce and ladle over the chicken and veggies. Top with a sprinkle of coriander leaves.

9 Serve the butter chicken and veggies with bread on the side and with the salsa.

CHIA-JOGURT-EN-VRUGTE-GLASIES

Dit smaak nes poeding met die chia-saadjies wat so lekker dik raak in die jogurt. Heerlik saam met die vars vrugte en ideaal vir ontbyt, veral omdat jy die meeste werk die vorige aand doen. Dit is net so lekker vir ’n inpakete.

Ek maa kook deesdae ‘n vinnige bloubessie-konfyt met chia-saadjies en bittermin suiker. Die roer ek sommer so deur die jogurtmengsel.

Trek die groen Turkish Delight-tee in koue water vir ‘n kort rukkie, verwyder dan die teesakkies. Anders word die tee bitter.

Maak 10–12 klein glasies

JOGURT

500 ml (2 k) natuurlike volroomjogurt

6 sakkies Carmien Turkish Delight, in 250 ml koue water getrek

45 ml (3 e) bruinsuiker

125 ml (½ k) chiasaad

BESSIE-KONFYT                          

750 ml (3 k) bloubessies

Halwe pynappel, fyn opgekap

60 ml (¼ k) suiker of na smaak

Sap en fyngerasperde skil van 1 suurlemoen

Handvol basilieblare

45 ml (3 e) chia-saadjies

VRUGTE

Vars aarbeie en kruie soos kruisement of basilieblare vir afronding

1 CHIA-JOGURT Meng die jogurt en tee saam. Voeg dan die bruinsuiker en chiasaad by en laat staan 30 minute tot ‘n uur of selfs oornag tot die mengel lekker dik is.

2 VRUGTE Kook die bloubessies, pynappel en suiker saam met die suurlemoensap en -skil en basilieblare tot sag. Maak fyn in die NutriBullet. Roer die chia-saadjies by en laat afkoel. Verkoel (kan ‘n week lank hou in die yskas).

3 SAMESTELLING: Skep ‘n lagie jogurtmengel in ‘n glasie, dan ‘n bietjie van die konfyt, vervolg met die konfyt, vars aarbeie en ‘n basilieblaartjie.

Ek het onlangs die boekbekendstelling van die bekende kos- en kookboekskrywer, Ilse van der Merwe, bygewoon. Timeless South African, celebrating 101 iconic dishes is ‘n moethê kookboek waarin jy meeste van Suid-Afrika se geliefde en gunsteling resepte gaan aantref, van erfenisikone soos koeksisters of koesisisters en bobotie tot ‘n Durbanse bunny chow of umngqusho (stampmielies en bone), selfs braaibroodjies en pap. In Timeless South African word die diverse verskeidenheid van ons ryk kultuurgeskiedenis weerspieël, ons weet tog immers, kos bring mense saam en hoe meer ons ons kos en stories deel, hoe meer gaan ons dit wat ons saam verenig, kan vier. By elke resep vertel Ilse veskeie staaltjies waaroor sy hope navorsing gedoen het. ‘n Multi-kulturele skat wat ons unieke koskultuur uitmuntend uitbeeld. Vir my was dit tog te lekker om verskeie Weskuslekkertes ook in die boek aan te tref – mossels en gebraaide snoek tot waterblommetjiebredie en heerenbone.  Net reg om die hele maand nog ons erfenis te vier. Sien die resepte op my blog: carmenniehaus.com

Timeless South African word in hardeband uitgegee deur Penguin Books en is beskikbaar in meeste topboekwinkels asook aanlyn teen sowat R480.

Waterblommetjiebredie

Waterblommetjies are indigenous pond flowers that grow wild in the Boland area’s dams and marshes, but they are also farmed. The waterblommetjie fruit has been a well-loved ingredient in Western Cape bredies for ages — the texture somewhat like small artichoke leaves but the taste resembling green beans with a floral hint of lemon. Their short season spans July, August and September, during which many waterblommetjie sellers can be seen on street corners in the Boland, offering their bounty to passersby in cars. Traditionally, there was only one way to enjoy waterblommetjies: in a simple bredie made with mutton or lamb, potatoes and ‘surings’ (sorrel). These days, surings are often replaced with fresh lemon juice. Boland cooks have found more modern ways to cook waterblommetjies, including tempura-style, in chicken casseroles, as a pastry filling, or simply simmered in lemony, salted water as a side dish. Here is atraditional bredie recipe.

SERVES 6

500 g waterblommetjies

about 1½ litres (6 cups) cold water

15 ml (1 Tbsp) salt

45 ml (3 Tbsp) olive or vegetable oil

1.5 kg mutton or lamb knuckles, or neck or rib cutlets

salt and pepper, to taste

1 large onion, chopped

250 ml (1 cup) hot water

1 ml (¼ tsp) ground nutmeg

4 large potatoes, peeled and cubed

juice of 1 lemon or a few surings, if you can find some cooked rice, to serve

Add the waterblommetjies to a large bowl and cover with the cold water. Add the salt and stir gently, then leave for 30—60 minutes to soak to get rid of any sand. Drain in a colander, rinse under cold running water, then set aside.

In a large, heavy-bottomed pot, heat the oil over moderately high heat on the stovetop and fry the meat portions in batches until lightly browned on some sides, seasoning with salt and pepper as you go. Remove the meat from the pot and set aside. Turn down the heat to medium, add the onion to the same pot and fry until soft and translucent. Return the meat back to the pot and add the hot water and nutmeg. Bring to a simmer with the lid on, then cook over low heat for about 1 hour. Then add the potatoes and waterblommetjies and continue to cook for another hour or until the potatoes are soft and the meat is very tender. Serve warm with cooked rice.

Heerenbone

Heerenbone are a uniquely South African heirloom bean, only growing in the dry Sandveld district. People have tried to cultivate it in other parts of the country, with no success. They are large, flat and extremely silky, making them a delectable ingredient in many South African stews and other dishes. People drive across provinces to buy their annual stash of heerenbone in the Sandveld or at a few delis along the West Coast and Boland. These days they can even be found on fine-dining menus as a proudly South African indigenous ingredient. Serving these beans simply as a side dish is a humble feast, yet they can also be turned into a delicious bean salad or a smooth purée.

SERVES 4 AS A SIDE DISH

2 cups heerenbone

1½ litres (6 cups) water

2 bay leaves

2 whole cloves garlic, peeled

45 ml (3 Tbsp) apple cider vinegar

10 ml (2 tsp) sugar or honey

80 ml (⅓ cup) extra-virgin olive oil

salt and pepper, to taste

½ small red onion, very finely sliced

a small handful fresh herbs (parsley, sage and/or dill), roughly torn

Add the heerenbone and water to a large pot and bring to a boil. As soon as it starts to boil, remove from the heat, cover with a lid and leave to soak for 1 hour. After 1 hour, return the pot to the heat, adding the bay leaves and garlic cloves. Simmer slowly over low heat for 1½—2 hours, or until the beans are just tender but still retain their shape. Carefully drain the water. Rinse briefly under warm water, if preferred, and drain well.

Add the vinegar, sugar or honey and oil to a jar and shake vigorously to mix. Pour this mixture over the beans as soon as they are drained, season all over with salt and pepper, then stir gently to mix. Transfer the beans to a serving plate and serve warm or at room temperature, scattered with slivers of onion and herbs.

Braaied snoek with apricot jam marinade

Snoek is a long, thin species of snake mackerel, commonly found in the cold waters of the western and southern coasts of South Africa. It is highly popular as a smoked or braaied fish. There are two styles of braaiing snoek: on a hinged grid lined with foil or without foil. When braaiing snoek without foil, it is common to first lightly oil the grid to prevent the skin from sticking completely. The upside is that the skin becomes charred, as some prefer to eat the fish, skin and all. When braaiing with foil, the aim is to cook the fish with lots of marinade from the bottom, so that it steams in the liquid before it is turned quickly, and the flesh side is given a smoky finish. The most popular South African marinade for braaiing a snoek is a melted-butter sauce with garlic, lemon and apricot jam, sometimes also containing some parsley or dill. Serve the snoek with soetpatats and roosterkoek.

Note

Snoek contains long bones, but they can easily be removed from the flesh as you eat it.

SERVES 6

125 g (½ cup) butter

30 ml (2 Tbsp) olive oil, plus extra for oiling the foil

2—3 cloves garlic, finely grated or crushed

60 ml (¼ cup) smooth apricot jam

finely grated zest and juice of 1 medium lemon

salt and black pepper, to taste

a small handful fresh parsley or dill, finely chopped (optional)

1 whole large fresh snoek, flecked

To a small saucepan over medium heat, add the butter, oil, garlic, jam, lemon zest and juice, and season with salt and pepper. As the jam and butter melt, stir occasionally until the marinade is relatively smooth (don’t boil for too long). Remove from the heat and stir in the parsley or dill.

Line the inside of a hinged grid with foil, then brush lightly with oil. Place the flecked snoek on the foil skin-side down. Use a basting brush to cover it generously with the prepared marinade, then close the grid and braai the snoek foil-side down over moderately hot coals for about 15 minutes, or until the flesh side starts to turn opaque here and there from cooking through. Turn the fish over and braai the flesh side briefly until just golden — it will smoke a lot from the sweet marinade dripping onto the coals, adding lots of smoky flavour. Do not overcook. Turn back with the foil-side down and brush again with the marinade before serving hot.

Lightly curried West Coast black mussels

For many West Coast fishing communities, living ‘from the rocks’ is a way of survival when the fish simply aren’t biting. Mussels are one of the most sustainable sources of protein of our time, as they are easy to harvest and simple to cook. The South African black mussel (with black or bluish flesh) and brown mussel are less common than the abundant, invasive Mediterranean black mussel (males with white flesh, females with orange flesh), yet they aren’t easy to distinguish by looking at the shells. Mediterranean black mussels are sustainably farmed in Saldanha Bay in the cold Benguela Current, with very little human intervention.

The public can easily buy these live mussels in a few delis in the Western Cape, but if you have a permit, you can forage them from the rocks. This recipe yields tender mussels in a fragrant, curried sauce, which is a wonderful starter when served with bread to mop up the sauce.

Notes

1. For this recipe, only fresh mussels will do — not frozen.

2. Lightly curried mussel soup is a popular Cape dish during Ramadan.

SERVES 4

1½—2 kg fresh black mussels

250 ml (1 cup) water

30 ml (2 Tbsp) butter

1 medium onion, very finely chopped

2 cloves garlic, finely chopped or grated

10 ml (2 tsp) roasted masala or medium curry powder

10 ml (2 tsp) ground fennel (barishap)

5 ml (1 tsp) ground turmeric

5 ml (1 tsp) ground cumin

1 x 400 ml can coconut cream or coconut milk, or 250 ml (1 cup) fresh cream

10 ml (2 tsp) sugar

salt and pepper, to taste

a handful fresh coriander leaves, to serve

Soak the mussels in a bowl of fresh, cold water for 30 minutes. Use a knife to scrape growths off the shells and pull off the beards, rinsing the mussels as you go, then set aside in a clean bowl. Discard mussels that do not close tightly upon tapping. To a large pot over medium heat, add 1 cup of water and all the mussels, then bring to a boil with the lid on. Cook for 6—8 minutes, steaming until the mussels have opened. Stir and cook for another minute to make sure all the mussels are cooked. Remove from the heat and pour the liquid through a muslin cloth or fine sieve into a jug or bowl, reserving it for later. Set the mussels aside, discarding any that didn’t open. In a large wide pot, melt the butter and fry the onion until just softened. Add the garlic, stir for another minute, then add the dry spices and stir. Cook for a minute, then add the coconut cream, sugar, salt and pepper and 1½ cups of the reserved mussel cooking liquid. Stir, then bring to a simmer. Add the cooked mussels all at once and cover with a lid, allowing them to reheat for 3—5 minutes, gently shaking the pot once or twice. Scatter with coriander, remove from the heat and serve at once with some bread.