4 EXPLORE Weekend Witness June 27, 2015

SAVOUR a continual flow of deliciousdelicacies as theycomeoff thebraai.Imhopingthefewrecipesprovidedto

daywillwhet your appetite and that Ishallseeyouatthe firstsessionoftheexclusiveWeberGrillAcademytobepresentedatJackieCameronSchoolofFood&Wine.Youareallwelcome.Iprefertheadagethemorethemerrierratherthan

itsoppositetoomanycooksSo, rolluponFriday, July3,at7pm

and letshave some fun.Noexperimentsshouldeverbetried

onguestssomyfirstWeberbraaiclasswasafewweeksbackforfriendsandfamily.Imustconfessthatthiswasprobablymoredifficultthanpresentingtoguests.One can get away with nothing when

close friendsand familyare involved. IthereforeconsidermyselfhighlyqualifiedandwellexperiencedattheartofWebercooking!My aim is to showcase and demon

stratehowtocookperfectmealsinWebercharcoal, and gas braais. Recent powersheddingprovidestheproofthatcookinginaWebermakessomuchsenseforthosedaily eveningmeals.IassureyouIshallsharemanyuseful

hintsandtipstohelpmakebraaingexperiences easyandenjoyable.Kate Martens who attended the

friendsandfamilyaffairhadthistosay:Theclassbroadenedmyvisionregard

ingcookingonaWeber.I lovethatalltherecipeshavebeencreated,triedandtestedby Jackie.Katie Saunders who is not an avid

foodieagreed.Theclasswasinspiringandthis,comingfromsomeonewhodoesntnormallycook,makesmycommentallthemorenotable.InfactIllgoasfarastosaythatmynextpurchasewillbeapizza stone formyWeber.KarenBackebergfoundtheexperience

informativetogetherwithbeingfunone shewill always remember.JulieVanRooyensaidsheandherhus

bandMickeywereblownawaywithallthescrumptiousWebercombinations.

Mybeliefinsupportinglocalsuppliersleadstomeat fromMerrivaleButcherybeing showcasedat these classes.MeganGemmellofClockworkBrew

housewillbetheretooffercraftbeertastings.Ifyouhaventtriedit;wherehaveyoubeen Imustask?All recipes will be supplied and the

memorieswillbe everlasting.Haveyouevermadeanartisanalpizza

onaWeber?MystudentshavehadfourfullbreadmakingdayswiththefabulousGraemeTaute,whosowillinglysharedhisknowledgeandsomeofhissecrets.Myappreciationofgoodbreadledtoaboutof tasting indulgence!

APPLE PUREE

Ingredients5 (750g) Granny Smith apples, decored and cut into 500ml water125ml white sugar

Method In a small saucepan on a mediumheat from the gasWeber flame,bring the water and sugar to theboil, stirring until all the sugar crystals are dissolved. Add the apples, allow them tocook until soft and tender. Remove from the heat and strainall the liquid. In a food processor, blend the softapples to a smooth puree. Seasonwith ORYX salt and freshly groundblack pepper.

TakeyourbraaingskillstothenextlevelwithWeberBooknowtojointheexclusiveWeberGrillAcademytobepresentedatJackieCameronSchoolofFood&WineonJuly3andlearnhowtocookperfectmealsinWebercharcoalandgasbraais

Jackie Cameron

WEBER PIZZA(makes about 4 pizzas, depending onthe thickness)

Graeme Tautes Rustic ArtisanPizza BaseIngredients770g white bread flour15g (2 tsp) ORYX salt6g (1 tsp) instant yeast680g water, ice cold

Method Make ice cold water by filling a jugwith cold water from the fridge and

topping with eight or so cubes of ice.Wait two minutes, and measure out680g into your mixing bowl. Add the dry ingredients, and mix ata low speed using the paddle attachment until the ingredients come together. Leave to rest for five minutes. Continue mixing for five to six minutes at a high speed. The doughshould begin releasing from the sidesof the bowl, but still stick to thebottom. If it doesnt release from thesides, gradually add more flour, oneteaspoon a time, until it does. If thedough seems too stiff, and has re

leased from both bottom and sides,dribble in more water. Once mixed, transfer to a welloiledbowl, mist the top with spray oil,cover with cling film, and refrigerateovernight. The next day, remove the doughfrom the fridge, and let it ferment atroom temperature for two to threehours, until doubled in size.

Extras needed125ml cake flour100g salted butter, melted

Pizza toppingsAny toppings of your choice.We used: basil pesto, mushrooms, salami, Parma ham, biltong, caramelisedred onions and mozzarella cheese.Chives and mayonnaise to garnish.

Get all the filling for each pizzaready beforehand; place all the toppings for the pizza in a bowl. On the Weber kettledirect heat,place the Weber pizza stone withhandles. Getting it very very hot, withthe lid on.

Remove the lid; dust the Weber

pizza stone with handles with somecake flour.

Pour and drop about 500ml ofthe pizza dough mixture out onto thepizza stone and using the back of alarge spoon (if the mixture is stickingtoo much to the spoon, dip thespoon in flour to make the processeasier), spread the dough out asthinly as possible on the pizza stone,creating a rustic pizzalook. With a pastry brush, brush the topof the spread out pizza dough withsome melted butter to add extra flavour. Then distribute the fillings all overthe pizza base as quickly as possible.The reason for this is, to keep asmuch heat within the Weber as possible. Place the lid back on the Weber,the pizza takes about five to 10 minutes. To check if the base is cooked,the pizza will lift from the pizzastone easily, without sticking in anyspots. Remove the pizza from the pizzastone onto a cutting board, cut intoserving size portions, garnish andserve.

WEBER ROASTED PORK BELLYWITH GRANNY SMITH APPLEPUREE

Pork BellyIngredients1 (about 3kg) rolled pork belly, driedand coated with a lot of ORYXflaked salt crystals

Method The rolled pork belly is cooked onthe hot Weber with the lid on forabout three hours. Indirect heatwith 33 WeberBriquettes on eachside. Using a food thermometer, it is

very important to be safe and toget the internal temperature of thepork to 75C. It is also important not to openthe Weber lid in the first hour ofcooking, as this is the most crucialcooking stage and you do not wantto lose any heat. When the pork is done, it is removed from the Weber. Very carefully the top crackling is cut off.This can be placed back on the webergrill to remain crispy, while therolled pork belly is allowed to restfor about 15 minutes, before cuttinginto thin slices and serving.

STUFFED SUNDRIED TOMATO, OLIVEAND FETA BAKED BUTTERNUT

Ingredients2 (1,5kg) butternut50g sundried tomatoes30g capers2 slices white bread, broken intosmall pieces33g olives, depitted50g onions, chopped2 whole eggs, lightly whisked135g butternut puree120g fetaORYX saltBlack pepper12g cornflakes50g salted butter

Method Slice the butternut in half. Remove the inside seeds. Place thisbutternut into a pot with water

and bring to the boil, cook forabout 30 to 45 minutes until thebutternut is tender. Remove some butternut pureefrom the butternut when cooked,set aside (this will be used in thestuffing), to make almost a channelfor as much stuffing to sit withinthe butternut. Mix up the tomatoes, capers,bread, olives, onions, eggs, butternut puree and feta all together.Season well. Place this into thechannel. Top with the cornflakes and blobsof butter. Place onto a tray, cover with tinfoil and roast in the Weber, forabout 45 minutes, turning your trayaround halfway. Remove the foil, and roast for afurther 15 minutes to get goldenand crispy on top.

June 27, 2015 Weekend Witness EXPLORE 5

I have recreated one of Graemesrecipesandnowwehaveourownartisanpizzabaserecipeapizzabasethatreallyworks.Followthisrecipeandbeprepared to impress friendsand family.One ofmy favourite recipes and,

therefore,oneIoftenusebecauseofitssimplicityandversatilityismyWebergrilledbeeffilletslicedwithspicycoconutmilk,hummusandfreshcoriander.Thisisseriouslydeliciousandgoesalongwaywhen servedas a little tasting.IbelievetheWeberMasterTouchwas

made specifically forour roastedporkbellyrollrecipe.Ihavenevertastedsuchperfectcracklingsurroundingthemost

desirable,moistpork.Inthisinstance,Isalute theWeber for making me lookgood.ServeitwithachunkyGrannySmith

applepuree;richandcreamygrilledparmesaninfused polenta; handpickedherbstuffedbabycabbageswrapped infoil and slowroasted.Itsveryoldschool,butstillwonderful

ly delicious as is baked butternutstuffedwithsundriedtomatoes,oliveandfeta. Drizzled with whitewineandwholegrainmustard,thisdishisidealforthosewhoenjoya realSunday roast.Amealisincompletewithoutasweet

ending so I have included a Weber

cooked chocolateandcinnamonmalvapudding.Itsarecipetotreasureandisbyfarmygotosafetynetwhenguestsarrive unexpectedly. The combinationneverdisappoints.I lookforwardtointroducingyouto

thiscourseandIthanktheentireteambecauseeveryonesinputmakesanoccasion like thispossible. To book, visit Webers websitewww.weber.co.zaClickonGrillAcademy,godownto

GrillAcademyatJackieCameronSchoolofFood&Wine,clickonViewAcademy,view this courseandbooknow.Trytherecipesandthencomealong

onJuly3,2015whoknowswherethismay lead!

WEBER COOKED CHOCOLATE ANDCINNAMON MALVA PUDDING(Yields: 2 litre ovenproof dish)

SauceIngredients375ml cream125g salted butter200ml (196g) white sugar50ml (35g) cocoa powder15ml (8g) cinnamon powder1 (1g) cinnamon stick

Method Start by making the sauce; place all

the ingredient into a saucepan on theWeber. Stir until the sugar is dissolved and bring to the boil. Reduce the heat and allow simmering for two minutes. Keep to theside.

PuddingIngredients30g salted butter100ml (98g) white sugar1 whole egg5ml vanilla extract45ml (80g) smooth apricot jam5ml (7g) bicarbonate of soda

125ml full cream milk250ml (132g) cake flour50ml (35g) cocoa powder1 pinch fine ORYX salt20ml (12g) cinnamon powder

Method

Preheat the Weber to about 180Cand grease a 2litre ovenproof dishwith a lid (foil instead of a lid willwork just as well). Whisk the butter and sugar together until creamy, then add the eggand vanilla extract and continue

WEBER GRILLED BEEF FILLETSLICED WITH SPICY COCONUTMILK, HUMMUS AND FRESHCORIANDER(serves 6)

BEEF FILLETIngredients740g beef fillet15ml sunflower oil15g salted butter

Method Remove all sinew and excess fatoff the beef fillet, cut the beef intosix portions. Heat the oil and butter together,then dip the beef into this allaround, place the beef portions ontoa very hot and ready Weber SearGrate. Sear, then place the lid onthe Weber for a few minutes. Takeout and allow the beef to rest, slicewhen cooled.

SPICY SAUCEIngredients70g salted butter395g onions, finely chopped45ml spices200ml coconut milkSpices 15ml Durban Masala, 15mlturmeric powder, 15ml coriander

seeds, 15ml cumin seeds, 15ml Cayenne Pepper, 15ml fennel seeds,four dried chillies.Pulverise or liquidise all the spicesto make a powder. This makesabout 120ml mixed spices, store theleftover in an airtight container.

Method Get the Weber Wok hot and addthe butter and then the onions.Saut the onions until caramelised.Add the 45ml spices and cook untilthe aromas develop. Add the coconut milk, season withORYX salt and black pepper andbring this to the boil.

HUMMUSIngredients1 tin chickpeas (strain liquid off anddiscard it)5ml Durban Masala30ml freshly squeezed lemon juice5g garlic120ml olive oilFine ORYX saltBlack pepper

Method Place all the hummus ingredientsinto a liquidiser and liquidise on ahigh speed until the correct consist

ency is reached. Place into a bowlto be served on the side and garnish with chickpeas and a sprinkleof paprika.

ExtraFresh coriander sprigsSesame seeds (black, but this is optional)Homemade fresh breadWhen serving: Put the hummusbowl, fresh coriander sprigs and thetoasted sesame seeds on a platter.Heat the spicy sauce, add the slicedbeef and heat through. Once warmplace on the platter and serve withchunky, fresh crispy bread.

TakeyourbraaingskillstothenextlevelwithWeberBooknowtojointheexclusiveWeberGrillAcademytobepresentedatJackieCameronSchoolofFood&WineonJuly3andlearnhowtocookperfectmealsinWebercharcoalandgasbraais

VISIT www.jackiecameron.co.za to findout more about her womens chefrange mens to come shortly; JackieCameron Cooks At Home and all herfoodie adventures. Jackie always lookforward to hearing from you, so emailher at jackie@jackiecameron.co.za

For the latest on local foodie newsadd her as a friend on Facebook. Findher on Twitter @jackie_cameron andon Instagram: jackiecameronincolour

To find out more about the JackieCameron School of Food & Wine situated in Hilton, email jackie@jackie

cameron.co.zaFood styling and recipe develop

ment by Elaine Boshoff. All Photostaken by Kate Martens Photography.Contact 0828798328 or go towww.katemartens.co.za or follow heron Twitter @kate_martens

BABY CABBAGE(serves 8)

Ingredients2 baby cabbages100g salted butterFine ORYX saltFreshly ground black pepperFreshly picked garden herbs

Method Make a cross cut on top of thecabbages, about halfway through.Press the butter inside the cabbages, trying to get in between thelayers. Season well and add asmany herbs as possible. Wrap the cabbages individually infoil and place on the hot Weberfor about 20 minutes, until cookedand soft.

Grilled Parmesan infused PolentaIngredients2litres of water, salted500g polenta100g parmesan cheese, grated

100g salted butterFresh thymeFine ORYX SaltFreshly gound black pepperMelted butter

Method Cook the polenta as per cookinginstructions on the packet. Add the parmesan cheese andbutter, combining well. Season with salt, pepper and thyme. Spread the polenta out onto abaking tray, about 2cm deep, andplace into the fridge to firm up. When cold and firm, remove thepolenta from the tray and cut intolargesized square shapes. Dip the polenta into the meltedbutter on both sides and place onto the hot Weber Grill, close thelid and allow the polenta to getthe griddle marks on both sides. Place the polenta onto a tray,cover with foil and place back onthe Weber for the polenta to heatup right through.

whisking until light and fluffy. Whisk in the jam. Dissolve the bicarbonate of soda inthe milk; this should look as thoughit is coming alive. Sift together the flour, cocoa powder, salt and cinnamon powder. Start by adding the dry ingredientsto the egg mixture alternatively withthe milk mixture. Pour the mixture into the ovendish, pour half the sauce over, placethe lid on and bake for 20 to 30minutes, if you see the temperaturefor the Weber is getting hotter, justquickly open the lid and the temperature will drop by a few degrees. Tryto keep the temperature as close to180C as possible. Then pour the remaining sauceover, place back in the oven, with nolid, for a further 15 minutes, or untilthe centre of the pudding is cooked,but the sauce must still be bubblingaround the sides. This is best served hot.

WHITEWINE ANDMUSTARD SAUCE

Ingredients250ml white wine30ml wholegrain mustard500ml cream

Method

In a saucepan on the Weber, reduce the 250ml white wine by halfto 125ml. Then whisk in the mustard. Whisk in the cream, whisking thesauce continuously until it is heatedbeing careful not to split the sauce.Season well and serve.