Print Recipe

Lemon chicken

Dinner

By Kate Turner – Serves: 4

Total Time: 25 minutes

Ingredients

• The chicken
• 4 chicken breasts, pounded until ½ cm thick 
• 1 tsp salt 
• 1 tsp pepper 
• 4 tbsp flour
• The sauce
• 1 garlic clove, finely chopped
• ½ cup chicken stock 
• ¼ cup white wine 
• Juice of 1 lemon
• 2 tbsp chopped parsley
• ½ cup cream

Instructions

For the chicken

1

Season the chicken breasts with the salt and pepper. Then coat in the flour, shaking off any excess.

2

Heat some oil over medium-high heat, cook the chicken breasts, turning occasionally until browned on all sides and almost cooked through. Set aside to rest.

For the sauce

3

In the same pan, sauté the garlic until fragrant. Deglaze the pan with chicken stock and white wine.

4

Add the lemon juice, parsley, and cream. Bring to a boil and allow to reduce for 3 minutes.

5

Add the chicken breasts and cover. Simmer until cooked all the way through. Season to taste.

6

Dish the chicken up onto a serving platter and spoon over the lemony sauce. Serve with extra parsley and fried lemon slices.

Made this delicious lemon chicken recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!

Also See: One-pot creamy chicken

One-pot creamy chicken

Recipes & Styling: Kate Turner

Photography: K-Leigh Siebriz

The post Lemon chicken recipe appeared first on Food & Home Magazine.

Why are some stickers so difficult to remove?

Many labels are attached with pressure-sensitive adhesives designed to withstand moisture, heat and handling during transport. While that’s great for keeping labels in place on shop shelves, it makes removing them at home far more frustrating.

The trick is to soften or dissolve the adhesive before trying to scrape it away.

Soak it in warm, soapy water

This is the easiest place to start, especially for glass jars.

Fill your sink or a bowl with warm water and a generous squeeze of dishwashing liquid, then let the jar soak for 15 to 30 minutes. Once the adhesive softens, try peeling the label away slowly. Any remaining residue can often be rubbed off with your fingers or a soft cloth. This method works particularly well on paper labels.

Use cooking oil for sticky residue

If the paper label comes off but leaves behind a gummy layer, reach for the cooking oil.

Apply a small amount of olive oil, sunflower oil or vegetable oil directly onto the sticky patch and leave it for 10 to 15 minutes. The oil helps break down the adhesive, making it much easier to wipe away. Wash the jar afterwards with warm, soapy water to remove any oily residue.

Try white vinegar

White vinegar is another effective way to remove stubborn sticker residue naturally.

Warm a little vinegar, soak a cloth or paper towel in it, then place it over the sticker for about 10 minutes. The acidity helps loosen the glue, making it easier to peel away. It’s particularly handy if you don’t want to leave an oily film behind.

Bicarbonate of soda makes a gentle scrub

For stubborn patches that refuse to lift, mix bicarbonate of soda with a little cooking oil to form a paste.

Rub it gently onto the adhesive using a soft cloth or sponge. The mild abrasiveness helps lift residue without damaging glass or most hard plastics. Avoid using this method on delicate finishes that scratch easily.

Use a hairdryer

Heat is one of the quickest ways to loosen adhesive.

Set a hairdryer to medium heat and direct it at the sticker for 30 to 60 seconds. As the glue warms, slowly peel the label away while it’s still warm. This works especially well for labels on glass containers and storage jars.

Rubbing alcohol can tackle stubborn glue

If all else fails, rubbing alcohol or surgical spirits can dissolve stubborn adhesive quickly.

Apply a little to a cloth or cotton pad and rub the sticky area until the residue lifts away. Be cautious when using alcohol on painted, varnished or delicate plastic surfaces, as it may affect the finish.

Skip the metal scourer

It can be tempting to attack stubborn residue with a knife or steel wool, but these can easily leave permanent scratches on glass, plastic and stainless steel.

Instead, use a plastic scraper, an old bank card or even your fingernail to gently lift softened adhesive without damaging the surface.

Give old jars a second life

Once the labels are gone, those jars become surprisingly useful around the home. Use them to store pantry staples, organise craft supplies, hold fresh flowers, keep bathroom essentials tidy or even propagate plant cuttings. It’s an easy way to reduce waste while giving everyday containers a stylish new purpose.

ALSO SEE: You should be cleaning your kettle and water bottler more often

You should be cleaning your kettle and water bottler more often

Feature image: Unsplash

The post How to remove stubborn stickers from jars, containers and glass without damaging the surface appeared first on Food & Home Magazine.

Weekly recipe roundup

1. Five-grain bread recipe

Five-grain bread recipe

2. Chicken cacciatore

Chicken cacciatore

4. Lamb knuckle curry

Lamb knuckle curry

5. Granadilla, lemon and thyme loaf cake

Granadilla, lemon and thyme loaf cake

6. Savoury pork sausage and cabbage skillet

Savoury pork sausage and cabbage skillet

7. Macadamia za’atar-crusted cauliflower steaks with butter bean purée

Macadamia za’atar-crusted cauliflower steaks with butter bean purée

8. Chocolate malva pudding

Chocolate malva pudding

9. 18 recipes for Christmas in July

18 recipes for Christmas in July

10. Osso buco with gremolata

Osso buco with gremolata

11. Cream cheese-filled banana bread

Cream cheese-filled banana bread

Also See: Nanola Wines: Rooted in heritage, crafted for connection

Nanola Wines: Rooted in heritage, crafted for connection

The post F&H recipe roundup: What we’re cooking this weekend appeared first on Food & Home Magazine.

So, can cucumbers really clean stainless steel? The short answer is yes – to a point. While they won’t replace your favourite cleaner, they can help remove light marks, fingerprints and leave a subtle shine. Here’s why the trick works and how to use it properly.

Why cucumbers can clean stainless steel

Cucumbers are made up of around 95% water, making them naturally hydrating. They also contain small amounts of organic acids, vitamin C and natural plant compounds that can help loosen light dirt and residue from smooth surfaces.

The flesh is soft enough that it won’t scratch stainless steel, while the moisture helps lift fingerprints and everyday smudges. Some people also notice that rubbing a cucumber over the surface leaves behind a temporary protective layer that helps repel fingerprints for a short while.

That said, don’t expect miracles. Cucumbers won’t cut through baked-on grease, sticky residue or stubborn kitchen grime.

What cucumbers are good for

If your fridge door is covered in fingerprints or your dishwasher just needs a quick freshen-up before guests arrive, a cucumber can be surprisingly handy.

It’s best used for:

• Removing fingerprints
• Buffing away light water spots
• Giving stainless steel a quick shine
• Freshening the surface without chemical cleaners

For heavily soiled appliances, you’ll still need warm soapy water or a dedicated stainless steel cleaner.

How to clean stainless steel with a cucumber

Using a cucumber couldn’t be simpler.

1. Slice a fresh cucumber

Cut a cucumber into thick slices or lengthways so you have plenty of surface area to work with.

2. Rub the flesh over the appliance

Using gentle pressure, rub the cut side directly onto the stainless steel. Work in the direction of the grain rather than in circles. This helps avoid streaks and gives a more polished finish.

Pay extra attention to areas with fingerprints or light smudges.

3. Buff with a microfibre cloth

Once you’ve covered the surface, wipe it with a clean, dry microfibre cloth. This removes any remaining moisture and brings out the shine.

Other natural ways to clean stainless steel

If cucumbers aren’t sitting in your fridge, there are a few other pantry staples that can help keep stainless steel looking its best.

White vinegar

A light mist of diluted white vinegar helps dissolve fingerprints and water spots. Always wipe dry afterwards with a clean microfibre cloth.

Olive oil

A drop or two on a soft cloth can buff away streaks and leave a polished finish. Less is definitely more here, as too much oil can attract dust.

Mild dishwashing liquid

For everyday cleaning, warm water with a few drops of dishwashing liquid remains one of the safest and most effective ways to remove grease and grime. Finish by drying the surface thoroughly to prevent water marks.

It’s not a substitute for proper cleaning products when your kitchen needs a deep clean, but if you have a cucumber on hand, it’s a surprisingly useful way to give your fridge, dishwasher or oven a quick shine before company arrives.

ALSO SEE: A look at the pros and cons of the olive oil shot trend

A look at the pros and cons of the olive oil shot trend

Feature image: Unsplash

The post Can cucumbers clean stainless steel appliances? appeared first on Food & Home Magazine.

Macadamias are a natural fit for cold-weather cooking, adding a rich, buttery taste and satisfying texture to everything from hearty breakfasts and soups, baked treats and comforting desserts. From whole roasted nuts for added crunch, to creamy macadamia butter for depth, and macadamia oil for a subtle, luxurious finish, they offer endless versatility in the kitchen.

Love Macadamia offers a wide range of recipes that showcase just how flexible this ingredient can be, with a collection of winter-inspired dishes designed to be both easy to recreate and impressive enough to share. To make things even easier, we’ve selected a few of our favourites below.

So, go a little nutty in the kitchen and let macadamias elevate your winter cooking, bringing warmth, comfort and a touch of indulgence to the colder months. From soups to mains to desserts, there’s something to suit every craving – and plenty more where these came from.

Macadamia recipes

1. Turmeric roasted sweet potato soup from Love Macadamia

Difficulty: Easy

Serves: 8

Prep time: 10 mins

Cook time: 1 hour

Ingredients

• 2 medium red onions, peeled and quartered
• 900g orange sweet potatoes, peeled and cut into chunks
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon sea salt, more to taste
• 8 cups vegetable broth
• 2 teaspoons minced fresh ginger
• ½ teaspoon ground turmeric
• Pinch of cayenne pepper, more to taste
• ¼ cup unsalted macadamias
• Fresh lime wedges, to serve
• 2 tablespoons finely chopped fresh cilantro, to serve
• Chopped macadamias, for garnish

Instructions

1. Preheat the oven to 190°C. Line a large baking sheet with a silicone liner or parchment paper.
2. Toss the onions and sweet potatoes in oil and salt and spread out on the prepared baking sheet. Roast for about 50 min, until the vegetables are cooked but not burnt.
3. Transfer the vegetables to a large saucepan and add the vegetable broth, ginger, turmeric, and cayenne.
4. Bring the mixture to a boil, and then reduce the heat to medium-high, and simmer, partially covered, for about 15 minutes to allow the flavours to infuse.
5. Remove the soup from the heat and stir in the macadamias. Allow the mixture to stand for 10 minutes to soften the nuts and cool the soup slightly.
6. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy.
7. Return the soup to the saucepan, season to taste, and warm it over low heat.
8. To serve, ladle the soup into bowls and add a splash of the lime juice, top with cilantro and macadamias.

2. Stuffed Macadamia Mushrooms from Love Macadamia

Difficulty: Easy

Serves: 4

Prep time: 5 mins

Cook time: 10 mins

Ingredients

• 4-6 large portobello mushrooms
• ½ cup macadamia nuts roughly chopped
• 1 tablespoon extra-virgin olive oil or macadamia nut oil
• 1 clove garlic minced
• 1 tablespoon chives finely chopped
• 1 sprig thyme leaf
• sea salt pinch
• parsley freshly chopped to serve
• lemon wedge, to serve 4 

Instructions

1. Remove mushroom stems and finely chop.
2. In a mixing bowl combine mushroom stems, garlic, macadamias, oil, chives, thyme and sea salt.
3. Place mushrooms bottom side up on an air fryer tray.
4. Fill each mushroom with macadamia mixture and drizzle with additional oil (or use garlic infused, lemon infused or truffle infused oil for additional flavour).
5. Bake in air fryer at 170°C for 10-12 minutes or until mushrooms are soft and stuffing is golden (you can also cook these in a pre-heated medium oven, for 20 minutes).
6. Season with sea salt and serve with fresh parsley and lemon wedge.

3. Macadamia nut crusted fishbowl from Love Macadamia

Difficulty: Easy

Serves: 4

Prep time: 15 mins

Cook time: 18 mins 

Ingredients

• 1 (400ml) can coconut milk
• ½ teaspoon ground ginger
• 1 tablespoon sugar
• 1 ¾ teaspoons kosher salt
• 2 cups long-grain white rice, rinsed
• Extra-virgin olive oil or cooking spray
• 350g green beans, trimmed
• 1 egg
• ½ cup raw macadamia nuts, finely chopped
• ½ cup coconut flakes, sweetened or unsweetened
• 450g white fish, such as cod, halibut, or tilapia, cut into 4 pieces
• ½ cup mayonnaise
• ¼ cup sweet chilli sauce
• 3 green onions, thinly sliced

Instructions

1. Preheat the oven to 200°C.
2. Bring a medium pot of water to a boil.
3. Transfer 2 to 3 tablespoons of the coconut milk to a small bowl, set aside.
4. In a second medium pot, add the remaining coconut milk, 1 ¼ cups water, ginger, sugar, and ½ teaspoon of the salt, stir to combine.
5. Bring to a boil over medium-high heat. Stir in the rice and return to a boil. Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice is tender, about 18 minutes. Remove the lid and fluff the rice using a fork. Turn off the heat and let the rice sit on the hot stove for another 2 to 3 minutes.
6. Grease a large rimmed sheet pan with olive oil or cooking spray. Once the water comes to a boil, add the green beans and cook for 3 minutes. Using tongs, transfer the blanched green beans to the sheet pan.
7. In a shallow bowl or pie dish, beat the egg until smooth. In a separate shallow bowl, combine the macadamia nuts and coconut.
8. Pat the fish dry with a paper towel. Season the fish all over with 1 teaspoon of the salt. Dip each piece of fish into the egg, allowing the excess to drip off. Then dip the fish into the coconut mixture, gently pressing to adhere. Add the fish to the sheet pan.
9. Drizzle or spray the green beans and fish with a little more olive oil and sprinkle the green beans with the remaining ¼ teaspoon salt. Place the sheet pan in the oven until the fish is flaky, about 10-12 minutes depending on the thickness of the fish.
10. Meanwhile, in a small bowl combine the mayonnaise, sweet chilli sauce, and reserved 2-3 tablespoons coconut milk.
11. To serve, divide the coconut rice and green beans among four bowls. Top with the rice with the fish. Drizzle with the chilli mayo and sprinkle with the green onions.

4. Chicken and Macadamia Curry from Love Macadamia

Difficulty: Easy

Serves: 4

Prep time: 15 mins

Cook time: 25 mins

Ingredients

• 50ml macadamia oil
• 1.5kg chicken thighs, skin removed and diced
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 1 teaspoon ginger, grated
• ½ teaspoon turmeric
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• Pinch chilli powder
• 500ml macadamia milk
• Coriander for garnish

Instructions

1. Heat the macadamia oil in a large saucepan or wok.
2. Sauté the onions, garlic and ginger until soft. Add the spices and cook until aromatic.
3. Add the chicken and cook while stirring for 5 minutes. Add the macadamia milk, bring to the boil and turn down to a simmer. Cook until the chicken is cooked and season.
4. Serve with rice, garnished with fresh coriander sprigs.

5. Pumpkin and macadamia nut risotto from Love Macadamia

Difficulty: Moderate

Serves: 4

Prep time: 10 mins

Cook time: 20 mins 

Ingredients

• 1½ cups brown rice (short grain)
• 4 cups chicken (or vegetable stocks or miso soup)
• salt
• pepper
• 3 tablespoons macadamia nut oil
• 1½ cups pumpkin (diced)
• ½ cup macadamia nuts (toasted and chopped)
• ¼ cup goat or feta cheese
• 2 garlic cloves (crushed)
• 1 onion (finely sliced)
• 1 bunch parsley (chopped)

Instructions

1. Heat oil in a pan, add garlic and cook for 1-2 minutes.
2. Add onion and cook for 3-4 minutes until soft. Stir in pumpkin and rice, mixing well for 1 minute.
3. Pour 1 ladle of stock and simmer on low heat for 20 minutes, keep slowly adding stock until desired consistency of rice is reached.
4. Stir in the macadamia nuts. Garnish with a drizzle of macadamia nut oil, goat or feta cheese crumble and sprinkle of parsley.
5. Serve and enjoy

6. Macadamia bon bons with chocolate toffee from Love Macadamia

Difficulty: Easy

Serves: 8

Prep time: 20 mins

Cook time: 5 mins 

Ingredients
For the bonbons:

• 150 grams macadamias (about a cup of whole macadamias)
• 3/4 cup coconut
• 2 tablespoons chia seeds
• 2 tablespoons tahini
• 1 teaspoon vanilla bean paste or extract
• 2-3 tablespoons maple syrup / brown rice syrup or your sweetener of choice
• Extra coconut and sesame seeds to roll the balls in

For the toffee:

• 2 heaped tablespoons brown rice syrup
• 1 teaspoon unsweetened cocoa powder

Instructions

1. Add the macadamias to a food processor and pulse until you activate a fine crumb. Add the remaining bonbon ingredients and process until combined.
2. Taste the mixture for sweetness and adjust to suit your taste. Add a little more coconut if the mixture is too wet or a tablespoon of water if too dry.
3. Using a tablespoon, scoop out some mixture and roll into balls, then roll in the extra coconut or sesame seeds.
4. Add to a container and freeze the balls for a few hours.
5. For the toffee:
6. Add the syrup to a saucepan and heat over medium heat until the mixture starts to change colour. It will bubble up and change colour very quickly (It burns easily so keep a close eye on it).
7. Once you achieve a nice golden colour, turn off the heat and mix in the cocoa powder. The mixture will become very viscous.
8. Dip your spoon in and run the strands over the frozen bonbons. It will have an impact. If the mixture gets too hard, warm on very low heat until it melts a little again. Serve or put back in the freezer for later.

7. Lime, raspberry and macadamia tartlets from Love Macadamia

Difficulty: Easy

Serves: 5

Prep time: 15 mins

Cook time

Ingredients
Base

• 6 fresh dates pitted and chopped
• ¾ cup macadamias
• 2 tablespoons cocoa powder
• 2 tablespoons cocoa butter nibs melted and cooled
  
  

Filling

• 1 cup macadamia nuts
• 250 g fresh raspberries
• 3-4 tablespoons maple syrup to taste
• 1 teaspoon lime zest finely grated
• ½ cup cocoa butter nibs melted and cooled

Instructions

1. Base – Place the dates, macadamias and cocoa powder in the bowl of a food processor and process until combined. Add the cooled melted cocoa butter and pulse until combined. Divide the mixture between 5 x 9cm round tartlet tins with removable bases. Press the mixture evenly to cover the base and sides of the tins and refrigerate.
2. Filling – Place the macadamias in the bowl of a food processor and process until finely chopped. Add 125g of raspberries, maple syrup and lime zest and process until smooth. Taste for sweetness and add a little more maple syrup if desired. Add the cooled melted cocoa butter and pulse until thoroughly combined. Spoon the mixture into the bases and tap gently to smooth. Decorate with the remaining raspberries and refrigerate, covered, for at least 1 hour before serving.
3. NOTE: If preferred, this recipe can be used to make one large round 23cm tart.

Also See: Macadamia za’atar-crusted cauliflower steaks with butter bean purée

Macadamia za’atar-crusted cauliflower steaks with butter bean purée

Words and images supplied.

The post Embracing winter comfort with SA’s favourite nut: Macadamias appeared first on Food & Home Magazine.

In this guide, we explore the differences and types of cake flour vs bread flour, explaining why and how the difference matters. And, by the end of it, your next bake should be a hoot.

Cake flour vs bread flour

Flour forms the basis of baked goods, creating structure and texture and helps control the moisture content. But not all flours are the same; while grain type and milling techniques are looked at, the most important factor of flour is its protein content.

Protein content in flour = gluten. Gluten is the key to the soft, pillowy structure of cakes and even-crumbed, chewy breads. The less protein content a flour has, the weaker the structure and lower elasticity the batter or dough has, or in other words, the lower the gluten development. The higher the protein content, the higher the elasticity and stronger structure, or higher gluten development.

Low protein content flours are ideal for soft, delicate bakes like cakes, muffins, and some batters. High protein content flours are ideal for chewy, firm, and even crispier bakes like bagels, pizza dough, focaccia, and other breads.

Cake flour

Cake flour is usually made from soft wheat varieties and ground to a fine or even extra-fine texture. It feels silky, similar to cornflour (without the rubbery/starchy texture) and is usually bright white. Cake flour has the lowest protein content, ranging anywhere between 6 and 11%. While cake flour can, in some cases, be substituted with bread flour, it cannot be used as a substitute for bread flour (your breads will most certainly flop).

Cake flour is best used to make:

• Tender cakes like angel food cake, chiffon, and sponge cakes
• Muffins and cupcakes
• Scones
• Batters used to coat foods for deep-frying like tempura batter

What about “self-raising” and “all-purpose” flour?

All-purpose flour

Commonly referred to in America as “AP Flour“, it’s made from a mix of hard and soft wheat, milled to a fine texture. It feels soft and powdery, looks pale white, and clumps together slightly when pinched. It has a protein content ranging from 9% to 11%. It’s widely available in America and used to make most baked goods like cookies, muffins, quick breads and some cakes, but not so much here in South Africa. It can be substituted for our cake flour and still produce a similar texture.

Self-raising flour

Usually stocked right next to cake flour in the shops is self-raising flour. Self-raising flour (as its name suggests) is made up of cake flour and a chemical raising agent, like baking powder. It feels like a shortcut in baking, but makes baking cakes, cupcakes, muffins, quick breads and scones that much quicker and easier. It has a similar protein content to cake flour and should never be substituted for bread flour.

Bread flour

Bread flour is made from hard wheat and other grain varieties that give it a more coarse texture. Bread flour usually has a protein content ranging from 11% to 14%, depending on the type of grain milled.

The most common bread flours we have available to us in South Africa include:

• White bread flour: the bran and germ of wheat kernels are removed and the endosperm milled finely
• Brown or whole wheat bread flour: the whole wheat kernel (i.e. the bran, germ and endosperm) is milled
• Rye flour: rye kernels are milled whole
• Specialised bread flour: this usually includes bread flours with a higher protein content (more than 14%) and finer texture, like “00” flour from Italy, pastry flour from Europe, and gluten-free flours (usually made from a starchy grain)

Bread flour is best used to make:

• Yeasted breads
• Sourdough starters and breads
• Pizza dough
• Pretzels
• Bagels
• Foccaccia
• Speciality flour like “00” and pastry flour is used to make pasta doughs and croissants

Also See: Does flour go bad? How to store flour and know when it’s expired

Does flour go bad? How to store flour and know when it’s expired

The post Cake flour vs bread flour: Does the difference really matter? appeared first on Food & Home Magazine.

Print Recipe

Cream cheese-filled banana bread

Serves: 6 to 8

Prep Time: 35 minutes – Cooking Time: 2 hours 5 minutes

Ingredients

• 1 cup flour
• 3⁄4 cup self-raising flour
• 1 tsp ground cinnamon
• 1⁄4 tsp baking soda
• 1 cup brown sugar
• 2 eggs
• 1⁄4 milk
• 75 grams butter, melted
• 1 tsp vanilla extract
• 1 cup mashed overripe bananas
• 250 grams cream cheese
• 1 tsp lemon zest
• 3 tsp lemon juice

Instructions

1

PREHEAT oven to 160oC. Grease a 10cm x 19.5cm ,1cm x 23cm loaf tin and line base and sides with baking paper, extending the paper 5cm over the sides.

2

SIFT flours, cinnamon and baking soda together in a bowl. Combine 3⁄4 cup of the sugar, the eggs, milk , vanilla and banana in a bowl and mix until combined. Add banana mixture into dry ingredients and stir until just combined. Spoon half the mixture into the loaf tin.

3

BEAT cream cheese, zest , juice and remaining sugar in a bowl until combined.

4

SPOON cream cheese mixture over banana bread mixture in the pan, leaving a 1cm border. Spoon the remaining banana bread mixture into the pan.

5

BAKE for 1 hour 25 minutes or until the bread comes away from the pan and a skewer inserted into the cake comes out clean.

6

Cover with foil during baking to prevent over-browning.

Notes

Tip: For a delicious picnic treat,wrap your banana bread completely in plastic wrap. Be sure to keep it on the top of your picnic basket to avoid squashing. Banana bread is best eaten the day it’s made, but feel free to store extras in the fridge.

Also See: Dairy-free rooibos banana bread

Dairy-free rooibos banana bread

The post Cream cheese-filled banana bread appeared first on Food & Home Magazine.

Print Recipe

Ingredients

• 4-6 beef shins
• ½ cup flour, seasoned generously with salt and pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 120 grams diced bacon
• 3 carrots, peeled and chopped
• 1 celery stick, leaves removed, washed and chopped
• 1 tsp minced garlic
• 1 onion, peeled and finely chopped
• 1 1/2 tbsp tomato paste
• 1 tbsp sugar
• ½ cup dry white wine
• 1 ½ -2 cups beef stock
• 1 rosemary sprig ( or 1 tsp dried rosemary)
• 2 thyme sprigs
• 1 bay leaves
• Gremolata
• 3 tbsp finely chopped parsley
• 1 tsp lemon zest
• 3 garlic cloves minced
• 2 tbsp olive oil
• Salt and freshly ground pepper

Instructions

1

PAT beef shins dry with a paper towel and lightly dredge in seasoned flour, shaking off the excess.

2

HEAT the oil and butter in a Dutch oven or medium pot and brown on both sides. Transfer to a plate and set aside.

3

ADD the bacon and cook for 3-4 minutes until browned. Add the onions and cook, covered for 5-7 minutes until soft and translucent. Add the carrots, celery, and garlic and cook covered for another 3-4 minutes until softened. Add the tomato paste and sugar and cook for 2 minutes.

4

ADD the wine and bring to the boil until reduced by half. Add the beef stock and herbs.

5

RETURN the beef shins to the pot, bring to a boil, reduce the heat to a very low simmer, cover and simmer for 2-3 hours or until the meat is fork tender. Season to taste.

Gremolata

6

COMBINE all the ingredients together in a bowl, cover and refrigerate until ready to use.

Notes

SERVE with mashed potatoes topped with osso bucco , topped with gremolata

Also See: Osso buco Milanese

Osso buco Milanese

The post Osso buco with gremolata appeared first on Food & Home Magazine.

Parmigiano-Reggiano vs Grana Padano

While both Italian cheeses are slightly grainy, made with cow’s milk, and shaped into large drums, their different processing methods result in totally different textures, flavours and aromas.

Not to mention the region that they’re made in: both Parmigiano-Reggiano and Grana Padano cheeses have Protected Designation of Origin (PDO) status. This means that, just like Champagne, only cheeses made in their respective areas and using the same production methods may legally be named that way. Although these name designations are only legally recognised within the European Union, they are respected worldwide (leading to a few loopholes for copycats).

That’s one reason why we find so many imitation cheeses on the shelves (the other stems from costs). Those bags of pre-grated “parmesan” cheese? Not the real deal. No-name blocks claiming to be Grana Padano? Not it either. Let’s get into what exactly makes up each and how they differ.

Parmigiano-Reggiano

Parmigiano-Reggiano is over 1,000 years old – earning its nickname of the king of all cheeses! Only produced in a small part of Northwestern Italy named Parma, it’s made from raw cow’s milk collected from pasture grass-fed cows – collected in the morning and evening. The key here is Parma and grass-fed. Cows fed more than grass, like grains, won’t qualify, even if the same production method is used.

In terms of production, the cows have to be milked twice a day, and the milk must be delivered to the cheesery within 2 hours, being kept at a constant 18ºC to keep the natural bacteria alive and thriving. Two types of milk are used for this cheese-making: a mix of full-fat and skimmed milk. Once processed, the cheese is moulded into iconic drum shapes and matured or aged for a minimum of 12 months.

Parmigiano-Reggiano is distinctly crumbly and granular. Its flavours are strong, complex, nutty and salty, making it perfect for last-minute additions or garnishes on dishes. When used during cooking, however, you could run the risk of an overly salty and overwhelming dish.

What about Parmesan? This is an example of a copycat product. While there’s nothing wrong with it, and it has a similar flavour profile to the original, Parmesan cheese is produced worldwide and does not follow the strict milking and ageing processes as its counterpart. It does make for a great substitute, since the real deal can get quite expensive.

Grana Padano

Another POD, extremely popular cheese from Italy, and a relative of Parmigiano-Reggiano, is Grana Padano. It’s produced only in Northern Italy, specifically the Po River Valley, and made with a totally different type of milk.

Cows are still grass-fed, the difference here being that they can graze on any pasture and eat a mix of grasses, cereals and grains – which has a major impact on the cheese’s flavour. Although the cows are milked twice a day, too, there’s a 24-hour limit for delivery, and the milk is partially skimmed before production begins.

Once moulded into iconic (yet slightly confusing) drum shapes just like its cousin, the cheese is aged and matured either for 9 to 12 months, 16 to 20 months, or 20 months plus, resulting in very different, distinct flavours.

• Aged 9 to 12 months: Delicate flavour, softer texture and pale yellow colour
• Aged 16 to 20 months: Butter, dried fruit and hay flavour, grainy texture, and a deeper yellow colour.
• Aged 20 months+: Rich buttery flavour, crystalline texture, and a deep golden colour.

Grana Padano’s milder flavours bode well for using it during cooking, contributing a sweeter and more present flavour to any dish. It makes for a worthwhile substitute for Parmigiano-Reggiano (yes, even better than the Parmesans on the shelves), not to mention how it won’t necessarily throw your budget off either.

Also See: White pepper vs black pepper: When to use each

White pepper vs black pepper: When to use each

The post Parmigiano-Reggiano vs Grana Padano: When to use each appeared first on Food & Home Magazine.

The Marine in Hermanus, one of South Africa’s most iconic seaside hotels, has unveiled the beautifully reimagined Pavilion Restaurant following an extensive refurbishment of the hotel’s ground-floor public spaces. It heralds a sophisticated new dining experience while remaining true to the timeless character that has defined The Marine for more than 120 years – combining elegant new interiors with an inspired new menu by Tronette Dippenaar, Group Executive Chef of the Liz McGrath Collection and Head Chef Oelof Vorster.

Designed by Dawn Dickerson and Carmel Naudé of HotCocoa Interiors and Design, the Pavilion Restaurant has been transformed with a refreshingly modern luxe brasserie-meets-greenhouse aesthetic, featuring a dramatic installation of 50 glass pendant lights suspended above lush botanical greenery as a focal point. Inspired by the extraordinary fynbos landscape surrounding Hermanus, the interiors celebrate the natural beauty of Walker Bay through a calming palette of greens, textured finishes and bespoke artistic details, resulting in a space that feels both timeless and contemporary.

In the restaurant, original black-and-white tiled flooring has been retained and complemented by green marble accents and timber tables with traditional turned legs, curved green velvet banquette seating and elegant upholstered chairs with artistic fynbos printed backs.  Iconic arched windows present endless sea views on the one side, while the restaurant flows effortlessly onto the hotel’s sheltered courtyard and pool terrace on the opposite side, creating an inviting indoor-outdoor dining destination.

The reopening also introduces an exciting new menu brought to the table by Head Chef Oelof Vorster, whose ingredient-led approach showcases the finest seasonal produce from the Overberg and beyond. Since joining The Marine at the end of 2022, Vorster has established a distinctive culinary identity that combines classical technique with contemporary South African flavours, presented with understated elegance.

Armed with a diploma in Culinary Arts and Professional Cooking, Vorster brings a wealth of experience gained at some of South Africa’s most celebrated restaurants, including Le Chêne at Leeu Estate, Pierneef à La Motte, Le Petit Colombe and Jordan Restaurant, complemented by valuable international experience at Stora Hotellet Bryggan in Sweden.

Reflecting the hotel’s spectacular coastal setting, the new Pavilion menu places fresh local ingredients centre stage, celebrating bold flavours and refined presentation. Signature dishes include crisp Tempura Prawns, served with chilli aioli, rice noodles, soya reduction, pickled ginger, toasted sesame and vegetable julienne, alongside a fragrant Green Seafood Curry featuring line fish, prawns and mussels in a vibrant lemongrass and lime-infused curry, served with sticky fragrant rice and pickled onion. To end on a sweet note, the elegant Marine Pavlova combines tangy orange curd, silky white chocolate mousse, pistachio sponge, berry gel and strawberry ice cream in a beautifully balanced dessert that is as visually striking as it is delicious.

Honouring the rich culinary heritage of The Liz McGrath Collection, some of the late Mrs Liz McGrath’s much-loved signature recipes remain firmly on the menu by popular demand. Among the enduring favourites are her legendary Dalewood Huguenot Cheese Soufflé and the iconic Dark Chocolate Fondant as a tribute to the founder’s passion for gracious hospitality and exceptional food, seamlessly complementing Chef Oelof Vorster’s contemporary seasonal creations.

Whether starting the day with breakfast overlooking Walker Bay, enjoying a leisurely lunch served poolside or on the terrace, or settling in for an unforgettable dinner of beautifully crafted seasonal dishes, diners can expect cuisine that is refined yet approachable, celebrating the finest local ingredients and the flavours of the season. Open to both resident guests and non-resident diners by reservation, the Pavilion Restaurant offers one of Hermanus’ most memorable dining experiences.

The Pavilion Restaurant forms part of a wider refurbishment that includes the hotel’s reception, cocktail bar and connecting public spaces. While every area has been thoughtfully reimagined, no structural alterations were made to the historic building, preserving the architectural integrity and enduring charm of ‘the grand old lady of Hermanus’.

The Marine has been a defining feature of Hermanus since 1902 and has formed part of The Liz McGrath Collection since 1998. Together with its sister properties, The Cellars-Hohenort in Cape Town and The Plettenberg in Plettenberg Bay, the hotel is a proud member of Small Luxury Hotels of the World.

Also See: Nanola Wines: Rooted in heritage, crafted for connection

Nanola Wines: Rooted in heritage, crafted for connection

Words and images supplied.

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