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food files51

passion fruit & orange granitaPlace the sugar into a medium sized bowl and add the boiling water. Stir until the sugar has completely dissolved.

Cover and place the mixture in the fridge for an hour to chill. Halve the passion fruit and scoop the pulp out into the bowl of a food

processor. Process for thirty seconds, which separates the seeds from the pulp. Transfer the pulp and seeds into a strainer and strain the

juice. Use the back of a spoon to extract as much juice as possible. Reserve a tablespoon of the seeds. Add enough water to the passion

fruit juice to make up 250ml of liquid.

In a large container (see note below), combine the chilled sugar syrup, passion fruit juice, seeds and orange juice. Stir to combine.

Place the container in the freezer until it is partially frozen, which means that the top will be frozen and the sides will be starting to set.

Using a fork, break the frozen parts of the granita into chunks and move them into the centre of the container. Return to the freezer and

leave the granita for 8 hours, or overnight, until it has completely set.

To serve, scrape the granita into coarse crystals using a fork and spoon into well chilled dessert glasses or bowls.

Serves: 6 -8

TIPS:. Some delicious variations to try are orange and lemon granita, mango and passionfruit granita, pineapple or watermelon.. To make the granita you need a plastic, ceramic or non-aluminium container that has a capacity of at least 1.75 litres. The container

needs to be large as the mixture will double in volume once it freezes. It will also freeze at a faster rate if in a larger container.

Note: If you make a granita with a fruit that has a high sugar content, such as grapes or berries, reduce the amount of sugar in the sugar

syrup as too much sugar in the mixture will prevent the granita from freezing and forming ice crystals.

140g granulated sugar

375ml boiling water

8 passion fruit

250ml fresh orange juice

Lounging at the pool or on the beach, easy relaxed entertaining with your favourite people,

enjoying the best of what the season has to offer. Stress is not on the menu! So keep it

simple and real, take a deep breath and think life is good!

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WINE PAIRING: I've had this before at the NoMU residence and it really is wood charred. Especially if

Tracy is in the kitchen preparing the paella and Paul finds himself chasing after the little one, leaving

the bread to its own devices of the grill! A seriously tantalising dish, the tomatoes were served, quite

literally, ON the vine (I mean, really-who HAS these kind of alternatives in their fridge? Hmm, I must

have some vine ripened tomatoes somewhere...oh, here they are!). We had shaved parmesan with this

dish the last time I had it and, more importantly, I think we were on our third Jack Black Beer, at the

time. Highly recommended - but please, make sure you're on your third.

To make the flavoured oil, smash the garlic cloves using

the heel of your hand or the back of a knife. This breaks

the clove open to release the flavour. Place the cloves

into the oil and add the salt, rosemary and pepper.

Heat the oil in the microwave for about 15 seconds.

The heat allows the flavours of the garlic and the rosemary

to be infused into the oil. Serve with a small pastry brush

or make your own herb brush tied with string.

Char slices of sourdough bread over the coals on both

sides and brush with the flavoured oil while it is still

warm. Serve with ripe, juicy, vine tomatoes, Baba Ganoush

and drinks.Serves: 6 as a starter or as a snack with drinks.

Sourdough bread

A few bunches sun-ripened vine tomatoes

Flavoured Oil

3 whole garlic cloves, skin on

cup olive oil

1 tsp Rosemary leaves, bruised

NoMU Just Salt

NoMU Just Pepper

TIP: This makes a really delicious interactive,

relaxed starter. You can add other favourites

like parma ham and a mature hard cheeselike parmigiano, manchego or cheddar.

3 tbsp NoMU Tomatoand Herb Pesto Stir

5 tbsp hot water

2 tbsp olive oil

8 slices of your favourite bread

200g taleggio, thickly sliced

40g soft butter, for spreading

fried taleggio & NoMU Stir finger sandwiches

TIPS:. Ideal for children but also delicious for

big people! Removal of crusts optional!

. Also delicious with ham or salami.

. For added bite, use NoMU Tomato &

Chilli Stir.

Prepare the NoMU Stirby adding five tablespoons of hot water

to rehydrate it, followed by the olive oil. Stir well. The mixture

should be the consistency of a loose paste.

Spread 4 slices of bread generously with prepared NoMU Stir.

Top with slices of cheese and sandwich the remaining bread

together. Spread the outside of both sides of the sandwich

with butter.

Heat a non-stick heavy-based pan over low to medium heatand fry each side until golden on the outside and the cheese

has melted. Slice the toasted sandwiches into 3 to 4 pieces

and serve immediately.

Makes: 12-16 fingers depending on the size of the bread slices.

2

2 large aubergines

1 clove garlic, crushed+ 125ml olive oil

1 tbsp freshly squeezed lemon juice

Handful Italian Parsley, roughly chopped

2 generous pinches ofNoMU Moroccan Rub

Generous grindings ofNoMU Just Salt,

to taste

For best results, cook the aubergines over the braai until the

skin is charred and blackened and the flesh inside is soft.

Alternatively, roast them in an oven at 220 for 45 minutes

until the skin blisters.

Peel the aubergine, discarding the skin and place the flesh in

a sieve in order to allow the excess juices to run out. Place

the aubergine in a bowl and add the garlic, oil and lemon juice.Using a fork, mash together until combined and smooth but

still textured. Lastly, add the parsley, Moroccan Rub, season

to taste and stir well to combine.

Serve with char-grilled bread and flavoured oil below.

Makes: 300 - 400 ml depending on the size of your aubergines.

TIPS:. Keep covered in oil in a sterilized jar in

the refrigerator for 1 week. Bring back to

room temperature before serving.. For a bit of bite, add one finely chopped

red or green chilli.

baba ganoush served with charred bread

charred bread with flavoured oil& squashed vine tomatoes

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lemony gimelli pasta saladwith ricotta & rocket

500g Gimelli pasta

150g asparagus tips, blanched

1 cup Italian parsley leaves

1 pkt rocket (+120g)

200g Ricotta cheese, crumbled

Juice and zest of 1 lemon

NoMU Just Salt

NoMU Just Pepper

Classic vinaigrette (see Prawn Cocktail on page 4)

50g pine nuts, lightly toasted

Prepare the pasta as per back of pack instructions. Drain, drizzle with a

glug of olive oil and allow to cool. To make the salad, place the cooled

pasta and rocket leaves in a large serving platter and toss through the

asparagus tips, parsley and ricotta cheese. Add the lemon zest andgenerously squeeze with the lemon juice and toss gently to combine.

Season with salt and pepper, drizzle with a classic vinaigrette, sprinkle

with the toasted pine nuts and serve.

Serves: 4 - 6

TIP: This makes a great vegetarian salad but feel free to add hot smoked

salmon, smoked chicken breast or crispy bacon.

In a small bowl, dissolve the sugar in the fish sauce. Place the fish sauce

into a food processor, add the remaining ingredients, aside from the oil.

Pulse until the mixture is combined but the chicken still has texture.

Remove the mixture and with wet hands roll the mixture into small, bite-

size balls flattening them slightly. Heat the oil in a heavy based pot and

once the oil has reached temperature, fry the cakes (a few at a time)

until golden brown and firm. Remove and drain on kitchen paper.

Serve at room temperature with lemony mayonnaise.

To make the mayonnaise, place the egg yolk, mustard, lemon juice and

vinegar in a mixing bowl. Using a hand-held electric blender beat for a

few minutes until well combined and frothy. Place the sunflower oil in

a jug and with the blender still running add the oil in a slow, steady

stream. The oil must be added very gradually in order for the mayonnaise

to emulsify. If it is added too quickly the mayonnaise will split. Continue

beating until all the oil has been incorporated or until you have reached

your desired consistency which is firm, pale and creamy. Season to taste

and add another squeeze of lemon if you prefer a more tart mayo. If you

prefer a sweeter finish, you can also add a pinch of sugar. Give it one

final whisk, cover and refrigerate until required.If your mayo splits, try

beating in a teaspoon of warm water which should re-emulsify it.

Makes: 24

WINE PAIRING: Fruity or citrusy dry whites are often encouraged,

when complimenting Thai chicken dishes. Besides an ice cold Coca

Cola which I usually pair with my Thai Chicken Butlers pizza,

I couldn't help but jump to the tropical fruit, passion fruit and

green fig aromas of the 2009 De Grendel Sauvignon Blanc. Crisp

and to the point, giving the Thai flavours enough space to do their

thing; we are also able to fall into the trap of the easy screw-top,

allowing for that all-too-necessary extra bottle to be opened!

mini thai chicken cakes

1 Organic egg yolk

1 tsp Dijon mustard

1 tbsp freshly squeezedlemon juice

1 tsp white wine vinegar

250ml sunflower oil

NoMU Just Salt to tasteMore lemon juice to taste

Mayonnaise

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3 tsp grated palm sugar or soft brown sugar

1 tbsp fish sauce

350g skinless and boneless chicken breasts

cup peanuts, lightly toasted (optional)

cup fresh breadcrumbs

1 tbsp red Thai curry paste (optional)

1 tbsp lime juice

1 tsp grated ginger1 tsp NoMU Oriental Rub

2 tbsp sweet chilli sauce

2 tbsp chopped fresh coriander

Sunflower or peanut oil, for frying

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WINE PAIRING: I'm not altogether sure what the classics would

insist on when it comes to prawn cocktail. I'm already confused

about what tipple to suggest as a wine pairing for this dish, as it

already includes the word cocktail. Should I be recommending a

food type to accompany that? Maybe some Wine Loaf with that

Prawn Cocktail? Hmm, no. I think the most natural choice for me

would be to match up the soft prawn pink with the unequalled pink

colouring of the De Grendel Rose - with a screw-top and enough ice,

it will be going long after the prawn cocktail has been devoured!

(Don't tell the wine maker about the ice - it's a habit I picked up

at our bastide in Menerbes where ice is as close as you'll get to anyother liquids besides the rose passing your lips in a 24 hour period).

crispy parmesan fish& skinny fries

1 cup fresh breadcrumbs

cup finely grated parmesan

2 tbsp lemon zest

5mlNoMU Hooked Grinder

80g butter, melted

4 x 150g kingklip fillet, cut into goujons (finger-size pieces)

Flour, for dusting

2 eggs, lightly beaten with a pinch of salt

4 potatoes, peeled and cut into thin fries

500ml sunflower oil, for frying

For Serving:

Lemon wedges

Home-made lemony mayonnaise - see thai chicken cakes on page 3

Preheat the oven to 200.

In a bowl, add the breadcrumbs, the parmesan, the lemon zest, the melted butter and

NoMU Hooked and mix gently together until combined. Dust the fish in the flour and

dip into the egg mixture and then press into the breadcrumb and parmesan mixture.

Place the coated fish pieces onto a greased baking tray and bake for 10 - 15 minutes

until lightly golden.

To make the crisps, heat the oil in a pot over medium heat. Once the oil has reachedtemperature, add the chips in batches and fry until they are crispy and golden.

Drain on kitchen towel and season with a grinding of salt.

Serve in paper cones while still hot and crispy with lemon wedges and homemade mayo.

Serves: 4

Note: To test if the oil is ready for frying, add a small piece of bread. If it floats to the

top and starts sizzling, the oil is ready.

WINE PAIRING: While I have no doubt that anything coming out of Tracy's kitchen

s worthy of michelin star (don't even get me started on her paella!),fish and chips

was/is a famous cheap take away dish, originating in the United Kingdom. That

said, I simply can't help the juxtapositioncheekiness of pairing this working class

favourite with my bubbly of choice, the all new Boschendal Grande Cuvee Brut!

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