FOOD + FASHION WEEKEND
Recipes from our recent sell-out event with Tina Duncan
If you were unlucky enough to miss out on our recent Food + Fashion weekend with Tina Duncan, never fear... we have the recipes and step-by-step instructions for you to whip up these delicious dishes yourself.
Winter Warmer (or Mulled Wine)
A fabulous conversation starter for when the temperature plummets!
Serves: 6 glasses
1 orange, sliced and with pips removed
1 slice lemon rind, no pith
½ cup sugar
2 cups water
1 teaspoon whole cloves
2 cinnamon sticks
1 bottle red wine
Combine first 6 ingredients in a saucepan and slowly bring to the boil. Simmer for 15 minutes. Add wine and slowly reheat but do not boil. Strain into a jug if you wish and serve
Served with: Anchovy pangrattato + anchovy cream cheese straws
2 tablespoons olive oil
2 cloves garlic, crushed
1 large onion, finely chopped
1 teaspoon ground cumin
1 cauliflower, roughly chopped
1 litre chicken stock
1 teaspoon salt ½ teaspoon freshly ground black pepper
Heat oil in a saucepan and gently sauté garlic, onion and cumin until onion is translucent. Add cauliflower and chicken stock and simmer until cauliflower is very tender. Blend until very smooth and season with salt and pepper. Salt required will depend on the chicken stock used.
1 tablespoon olive oil
Half a cup of fresh breadcrumbs
3 anchovy fillets, chopped
2 tablespoons chopped parsley
Heat oil in a small frypan and toss in remaining ingredients to combine well. Sprinkle oover soup to serve.
Slow Cooked Middle Eastern Lamb
A fail-proof lamb main for all-year-round entertaining! This dish would also be a sure crowd pleaser on Christmas Day.
1 large leg of lamb, bone intact
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon freshly ground pepper
1 tablespoon cumin
1 tablespoon sumac
1 teaspoon ground coriander
1 teaspoon cinnamon
4 cloves garlic, crushed
Small bunch fresh coriander
Roughly chopped Pomegranate seeds
Preheat oven to 150ºC. Brush the lamb all over with the oil. Combine seasonings in a small bowl and rub vigorously over the oiled lamb on both sides. Place on a wire rack in roasting tray with 2 cups water and roast slowly in the oven for 4 - 5 hours until lamb is very well cooked and coming away from the bone. Keep topping up the water so you have some liquid to make a jus.
Remove from oven and cover with foil and a tea towel to rest for 15 mins. Place on serving platter and start to pull meat away from the bone with a spoon and fork. Cover with yoghurt sauce and garnish with roughly chopped coriander and pomegranate seeds. Serve with lamb jus.
OR: For fall-off-the-bone lamb, cook your lamb for 8 hours in a Slow Cooker.
500ml unsweetened Greek yoghurt
1 teaspoon salt
½ teaspoon freshly ground pepper
½ cup fresh mint leaves, finely chopped
Combine yoghurt, salt, pepper and chopped mint in a small bowl.
Using the pan juices, add a little extra lamb or chicken stock concentrate and any resting juices and bring to the boil. Thicken slightly with a little cornflour and adjust seasoning if necessary. Strain and serve.
Persian Potato Rice
1 ½ cups Basmati rice
8 cups water
1 tablespoon salt
¼ teaspoon saffron
1 teaspoon warm water
25g butter, melted
1 teaspoon ground cumin
½ teaspoon fennel seeds
2-3 medium potatoes, Agria or Desiree, preferably
Wash the rice thoroughly and leave to soak for 30 mins. Bring the 8 cups water to boil with the salt and add rice. Return to boil, reduce heat and simmer for 10 mins. Pour into a large sieve and leave to drain completely. Combine saffron and warm water and set aside. Peel potatoes and cut into slices about 2cm thick. Use a non-stick pan with lid and place over a low heat.
Pour the saffron into the pan with half the butter and spices and swirl to cover the bottom of pan. Place the potatoes over the bottom of the pan in one even layer as close together as possible.
The idea is to almost completely cover the bottom of the pan. Spread the drained rice on top, drizzle with remaining butter and cover with a tight fitting lid that should be traditionally wrapped in a tea towel to absorb excess moisture.
Return to the low heat and cook for about 30 mins. The rice should be fluffy and the potato on the bottom tender, crispy and golden. Have a peek before turning out onto a serving platter in case it needs a little longer
Warm Lemon Curd Soufflés
Makes 8 small ramekins
6 large eggs
Zest and juice of 2 juicy lemons
100g caster sugar plus
1 cup lemon curd
Grease ramekins. Separate eggs, placing yolks in a medium bowl and whites into a large bowl. Add first measure of sugar and lemon juice and zest to yolks and combine briefly with a fork. Whisk egg whites until stiff peaks but not dry.
Sprinkle over the 2 tablespoons of sugar and whisk for a further minute. Add a little egg white to the yolk mix and fold together then gently fold through remaining white keeping as much air in the mix as possible.
Place a good tablespoon of curd in the base of each ramekin and top with the soufflé mix piling it up to use all the mixture.
Carefully place in the refrigerator until ready to cook. They will hold for 3-4 hours. Preheat oven to 170°C and bake soufflés 15 minutes until puffed and golden. Remove from oven, dust with icing sugar and serve immediately. Serve with a bowl of fresh raspberries and softly whipped cream.
Note for the diary: The next FOOD + FASHION weekend with Tina Duncan is scheduled for September 2018. Date and theme announcements to be made via our weekly newsletter. Sign up here.