What is a weekend without a braai?!! I know in our household, it would just not be possible. That fire is lit for any occasion, and very often.
Something happens to a man when he stands in front of a fire and you put a pair of tongs in one hand and a beer in the other. Not quite sure what it is, but he seems to be transported onto another level. The chest puffs up a bit, he stands taller, he rocks from side to side, waving the tongs around and says: “ Nou braai ons lekker, boet!”
Seems to be a very happy place for most South African men. Just watch them around a fire. There is a code of conduct here, you never mess with another man’s fire! You could kiss his wife, but hey, the fire!!! No no, this is out of bounds! This is a sacred rule they learnt from their Dads when they were little kids, as when a male at a braai doesn’t have a mate around, any other male presence around the fire with him would do, so any boy children are roped in. There needs to be a pack of them for it to be really successful, this is not a solo thing. They are the hunters returning from the field with the catch of the day, while the gatherers are chatting over chilled glasses of Sauvignon Blanc doing the prep of the salads in the kitchen. This is tradition. Do not try to change this system, it works!
And then, when the meal is produced, so proudly: “Now look at that, hey! What a feast! Isn’t that amazing?” they say. And now you must praise loudly and go into raptures about how incredible they are, and what a meal this is!
Never mind that you did the shopping, and you have been preparing the marinades and the sauces for hours, putting it all together and out at the fire, ready to cook. No credit for that, love! This is just what we are supposed to do!
And we grab another glass of vino and smile to ourselves, life is so simple when you know how to play it.
Enjoy this Heritage Day with two of our favourite gourmet braai recipes.
MEDITERRANEAN POTATO SALAD
1 kg baby potatoes
2 t salt
1 small red onion, thinly sliced
1 jar of small capers
1/2 cup black olives, pitted
1/2 cup flat leaf parsley
1/4 cup chopped dill
4 hard boiled eggs, cut into quarters
1/2 c fresh lemon juice
1/2 t sugar
1/2 c olive oil
1 t Djion mustard
salt & pepper
Boil potatoes in salted water, but don’t let them get too soft.
Cool and peel, then slice in half.
Mix the dressing well, and pour over the warm salad.
Add the capers, olives, herbs (keep a few back to the top) and onion and toss together.
Check the seasoning and then let it stand to absorb the flavours for an hour or so.
If too much oil has been absorbed, then add more.
Top with the eggs and the rest of the chopped herbs.
BRAAI: SEAFOOD PARCELS
Serves 6 – 8 people
800g firm white fish fillets, sliced into cubes (can be an assortment)
12 deveined prawns with the shells on, cut in half lengthways
400g baby calamari, sliced into thin rings
(You can also add in a cup of mussels or clams)
Tin foil to make parcels
3 thumbs of fresh ginger thinly sliced
1 cup of coriander
1 lime slices
2 sticks of finely sliced lemongrass
Chili Ginger and lime sauce for seafood parcel
2 t grated ginger
1 t grated garlic
2 deseeded chopped red chillies
1 1/2 T sesame oil
2 T peanut oil
1 lime, juice & zest
1 T fish sauce
1 1/2 T soy
1 t brown sugar or palm sugar, grated
1/2 t hot chili flakes
Mix these together well in a bowl.
Add in the roughly chopped ginger and lemongrass.
Add the fish to this, and coat well.
Take a double square of foil and put the fish with the sauce in the centre of the foil.
Top with the coriander and the lime slices.
Make sure the parcel is closed very well.
2 T Capers
1/2 a cup of pitted Olives
1 cup of halved baby tomatoes
1 packet of baby spinach
Handful of each: basil & flat leaf parsley
4 cloves of sliced garlic
3 T of olive oil
1 lemon, sliced
Salt and Pepper
Take a double square of foil and put the fish in the centre of the foil.
Add in the ingredients above and then drizzle with olive oil and season well.
Make sure the parcel is closed very well.
Now place the parcels on a heated Weber and close the lid.
They need to cook for about 15 to 20 minutes, until the fish is just cooked through.
Do not overcook the fish.
If you don’t have a Weber, you can do this on the open braai, but make sure the fire is not too hot.
You can serve these with steamed rice to mop up the juices.
Upon reflection, it is such a difficult thing to pinpoint the moments that made these two incredible experiences that we have just hosted at The Beach House Collection, in Yzerfotnein, so special…. there were SO many!
Was it the magnificent beach house venue? Was it the food prepared with love? Was it the perfect mix of fabulous people? Was it the connection that happened between the people? Or in the case of the SOUL FOOD RETREAT, was it our amazing resource, Gabi Lowe? Was it the energetic connection that happened subconsciously between the people during the yoga & meditation session with Dominique?
I guess it is a combination of all of all of these things.
It had been my vision for a while to create this new side to the business, FOR THE LOVE OF LIVING experiences that would be more than just the evening FOR THE LOVE OF COOKING INTERACTIVE EXPERIENCES at Ginger & Lime, as it seemed that our guests were ready for this. Gabi had been working on her WORKSHOPS, and was getting more and more requests for a retreat, and so it seemed natural for us to do a collaboration.
Gabi and I spent many hours visualising what this would look like…chatting, planning and honing the model for the SOUL FOOD WORKSHOP. We became more and more enthusiastic the more we put into the project. It has SO much potential, and we both see that. Then Gabi spent much time on the IKIGAI PRESENTATION, and the workshop element, and my team and I created the menu, planned the flow of the events, did the shopping and all the necessary preparation. My BEACH HOUSE COLLECTION Team prepared the houses for us……. and all was set to go!
Much energy, careful thought and detailed planning, as well as hours of discussion (often over a glass of wine, of course) went into these projects, as you can image, as they don’t just happen. So with this, they take on a life of their own, and become a reality.
So the dates were in the diary, marketing began and the bookings started to flow in. With each one, we became more and more excited! You know when you are a kid and you aren’t sure if anyone is going to come to your party? That nervousness in the pit of your tummy…excited & scared all at the same time? Well that was us in a nutshell.
Soon the events were fully booked, and prep was in full flow. Katy and I headed out to Yzerfontein a day earlier, with our cars so full that we could hardly see out of them, and it was pouring cats and dogs! I have to say, the old back has taken a bit of strain with all the lifting, carrying and unpacking, but guess that is part of it all.
My team and I got busy in the kitchen, Gabi & Jaimi got stuck into setting up all the elements needed at the venue for the workshop, and the BHC team put the final touches to the rooms. We all met up later on at White Sands for dinner, and to plan further. We were all on a bit of a high, I have to say, and you could feel the energy bouncing off the walls with our excitement.
Then the next day, the guests arrived, and with this, we were officially launched.
Gabi really held the room with her compassion, understanding and her deep wisdom, as she shared her presentation on finding your purpose in life, or your IKIGAI.. She tapped into the core of each person there, and I know that every person felt this. There was deep sharing, and this brave group did not hold back. They were open and showed vulnerability, feeling safe and held, and trusting the process. There were tears, but there was more laughter overall, which is fabulous!
We served a nutritious and energising lunch, to make sure that our guests did not go into a slump. The afternoon included playtime, in the form of Vision Boards, and the group (albeit some of them a tad reluctantly) got stuck in to this project, and some amazing work was created.
The sun came out, and it was a gorgeous day, so Gabi added in some exercises that would take place on the beach, to enjoy the fresh air and the nature. This was followed by a session of yoga and exercises by Dominique, as well as a meditation. The sunsets were spectacular, going from yellow to orange to deep deep scarlets.
Dinner was an interactive cooking experience, which everyone jumped at and got stuck in. People mingled freely, chatting openly to each other, forming deep connections over the chopping boards & steaming pots. I remember looking around at some point, and my heart was singing with happiness to see this.
There was more retreat work the next day, and we finished off around lunchtime.
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Stay at WHITE SANDS, PEARL BAY or THYME & TIDE
To make the Gammon:
Place the joint in a large pan over the hob and pour the dry ginger ale over it, topping up with water so the ham is just about covered with liquid.
Add a handful of aromatic spices like allspice, star anise, cloves, fresh ginger and cinnamon sticks (whole).
Bring to the boil, then lower the heat to keep the joint bubbling gently for 3 1/2 hours.
Towards the end of cooking, preheat the oven to 220°C and start on the glaze.
In a saucepan, add the chunky ginger preserve or orange marmalade and spoon in the hot English mustard. Add the soft, dark brown sugar, 5 spice and cinnamon, sprinkle in the ground cloves and stir to mix until slightly sticky.
After the ham has had its 31/2 hours (and check that it’s ready by inserting a meat thermometer – it should read 71°), gently lift it out of the pan – no mean feat – and place in a foil-lined roasting tin. Carefully cut away the skin, leaving a thin layer of fat. Score the surface, and slap on the glaze and place in the hot oven for 20 minutes. Grill if necessary to crispen the skin.
Transfer to a carving board or metal roasting pan and shred with two forks
Save some of the glaze to gently cook the pineapple in. Remove from the heat when slightly softened. Allow to cool.
Making the mixture:
2 cups each of red, white and green cabbage
6 -8 spring onions, julienned finely
Glazed pineapple (above)
1T Toasted sesame seeds
2 carrots, grated
Making the rice paper rolls:
MAKE AHEAD TIP:
About 6 hours before serving, cook the ham for 3 hours only, take the pan off the heat, remove the rind and return the ham to the hot liquid. Set aside in a cool place for about 3 hours. One hour before serving, preheat the oven to 220°C. Put the ham in a shallow, foil-lined roasting tin, cover with a tent of foil and place in the oven for 20 minutes. Then glaze and return to the oven for 20–30 minutes or until golden and burnished.
What you may need:
2 cups mint leaves
1 t sea salt flakes
1 T olive oil
75g unsalted butter, chopped
1 onion, finely chopped
2 grate garlic cloves
1/3 (80ml) white wine
2 cups (400g) arborio rice
1.5 l chicken HOT stock
1/2 cup finely grated parmesan
2 cups peas (fresh or thawed frozen)
200g sugar snap peas, trimmed, blanched and halved
sea salt & black pepper
creme fraiche and pea tendrils to serve
How to create this dish:
Place mint and salt into mortar & pestle and pound until a rough taste forms.
Add oil, stir in and set aside.
Melt 25g butter in a saucepan, add onion & garlic and cook, stirring occasionally, for 4 -5 minutes, until softened.
Add the wine and cook for 2 minutes.
Add rice and cook for 1 – 2 minutes, stirring well.
Add the warm stock a cup at a time, adding more as it is absorbed, and cook, stirring, for 20 – 25 minutes, till rice is al dente.
Remove from heat and stir through peas, sugar snap peas and parmesan.
Top with the creme fraiche and the pea tendrils (or parsley if you can’t find these).
Join us for a cooking experience soon please!
Book NOW with Katy ~ book online
email@example.com | 083 660 1146
This weekend boasts Sunday as Heritage Day, more fondly known by South African’s as National Braai Day. This holiday is abuzz with buying firewood, charcoal, great produce, delicious wine and visiting with family and friends over fire and food.
We thought we would share some of our most favourite patio pleasers for this weekend’s braai fiesta plans! If you are in Cape Town this weekend, we do hope you have a fabulous time. Don’t forget to book one of our delicious foodie evenings really soon!
Book NOW with Katy ~ http://bit.ly/2jl91Bk
firstname.lastname@example.org | 083 660 1146
2/3 cup sliced leeks
vegetable oil for frying
1 large packet of baby spinach
2 tablespoons extra virgin olive oil
1 teaspoon truffle oil
1 tablespoon fresh lime juice
1 teaspoon freshly ground pepper
2 tablespoons grated Parmesan cheese
2 tablespoons Dried Red Miso
handful of onion sprouts
For the dried miso
Using a palette knife, spread 2/3 cup miso (any type of cooking miso such as red, white and yellow works well) as thinly as possible on a nonstick baking mat. Place in a warm area to dry out naturally, for 1 to 2 days.
Alternatively, dry in a 230F (110C) oven for 1 to 2 hours, being careful not to allow the miso to darken. Crumble evenly. Keep in an air-tight container.
Fry the leeks or shallots until crisp. Set aside. (optional)
Dress the spinach leaves with the olive oil, truffle oil, yuzu/lime juice, ground pepper, and Parmesan cheese.
Mix in the fried leeks. Toss in the Dried Red Miso at the end, right before serving, so it stays crunchy.
with a salsa verde on a bed of rocket
1/2 t Maldon salt
1/2 t Black pepper
1 T Rosemary needles, chopped
2 x 200g Lamb rumps (or a deboned leg of lamb)
olive oil for brushing
1/2 cup of extra virgin olive oil infused with 2 cloves of grated garlic
Heat the oven to 200C.
Mix salt, pepper and rosemary together,
Brush the lamb with olive oil.
Press lamb into the herb seasoning.
Sear over a hot fire until well browned.
Place on a baking tray, in a medium oven (160C)
Bake for 10 minutes or so for rare lamb.
Remove from the oven and rest for 5 minutes.
Slice the lamb and strew over rocket on a large platter..
Serve with a salsa verde and serve.
1 large bunch mixed soft fresh herbs, such as flat-leaf parsley, basil, oregano and mint, as well as some thyme
1 clove garlic, grated
2 tablespoons capers or caperberries, drained
2-3 anchovy fillets, finely sliced
1 heaped tablespoon French mustard
4 tablespoons extra virgin olive oil
1-2 tablespoons red wine vinegar
freshly ground black pepper
Salsa verde is traditionally made with parsley, but I quite like to mix it up a bit and use a bit of basil and mint in there too. Use it to jazz up meat, fish or roasted vegetables, or you could even enjoy it as a lovely dip for roasted new potatoes.
Pick and roughly chop the herb leaves in the centre of a large chopping board. Add the garlic, capers and anchovies and continue chopping and mixing it all together until fine.
Scrape everything into a large bowl and add the mustard, extra virgin olive oil and red wine vinegar. Have a taste and season with salt and pepper. You might need to tweak the flavours a little, so keep tasting and add more oil, vinegar and seasoning if needed until you get it just right.
Salt block cooking is the latest craze to hit the outdoor scene. They are particularly useful for cooking steak and fish on a gas braai. Salt blocks absorb and radiate heat brilliantly. You get a wonderful crust on a steak from a salt slab.
Fish of your choice
2-3 lemons, sliced
1. Heat the salt slab according to instruction
2. Take a few drops of olive oil and smear the salt slab with
it (have some kitchen towel handy for this)
3. Place the fish or fish fillets on the salt slab and close the
lid. Braai for 4 to 5 minutes.
4. Turn the fish or fish fillets over and braai for 2 more
minutes lid closed.
5. Place some lemon slices on the fish when you turn fish
BRAAI NOTE: Please consider the following:
Salt blocks crack if you whack them on a braai at a high
heat. Heat them slowly, by degrees, as per the suppliers
Salt slab get incredible hot, especially on the bottom. Use
oven gloves to handle.
Kill the flame and cool it on the braai.
Please don’t try to impress your guests by putting a salt slab
on a dining room table or any table for that matter.
Clean salt slabs with a sponge and water.
The salt slab will grow brown with time. Its fine though, grab
your pestle and mortar and make some seasoning with it.
Take an iceberg lettuce, cut off the core and cut the rest into wedges. Slice up 6 spring onions, 2 avocados and chop fresh parsley to garnish the salad with, and serve with the dressing below.
1 cup Olive Oil
1/3 cup freshly squeezed Lemon juice
1 t English Mustard
1 t Honey
black pepper and salt
1 clove crushed Garlic
1/2 cup flat leaf Parsley
NB: Add freshly chopped flat leaf parsley just before serving as will go brown otherwise.
Photos by Adrian Shields Photography
We would love to share our versatile space with you! The Peppermint Palace (as it is affectionately known) is the private home of Denise and Gavin Levy on the hillside of Fresnaye. The unique gem, Ginger & Lime, was first created by Denise to fulfill a long time dream of sharing her passion & knowledge of food & her travels with other like minded people. The Food Studio now buzzes with beautiful groups of people, cooking, laughing and playing, and sharing the experience of creating & eating fabulous food together.
The venue has an amazing kitchen which can be used for cooking demos, team build workshops or just a space to brainstorm while cooking. Our warm dining room can seat up to 24 people or alternatively, we can set the long table out on the patio in the warmer months for dining al fresco. Our patio can also be utilised for braai or canapé style events.
The possibilities are endless!!
Although Ginger & Lime Food Studio is well known for it’s fun and interactive cooking experiences, we also cater for bespoke year end functions, small conferences, prize giving dinners and private family special occasion functions. Send us your ideas and we’d love to come up with some creative events and menus to suit your special requirements.
Email us for more info: email@example.com
Some quick venue facts:
The kitchen seats max 20 for interactive
and 24 for demo syle experiences
The dining room table seats up to 24 guests
The patio seats and caters for max 22 – 26
Canape-style event maximum 60 guests
Prime location, Ample street parking
an Extremely versatile venue with
Professional, experienced and passionate staff
We are excited to announce that the Ginger & Lime food studio is partnering with the Enchanted Cirque Production as they begin their world tour in Cape Town this September. We have now been welcomed into the Enchanted family and we are thrilled at the opportunity to contribute to the success of their incredible productions this season!
Please come join us and become part of the magic with Ginger & Lime as we step into character as menu magicians and food engineers. From the moment you walk in to the Enchanted Spiegel tent you will be transported to a world of magic and mystery and a stimulation of all the senses! The carefully curated menu is intended to immerse the observer even deeper into the Enchanted world set before them.
Our intention is to add to the already incredible ambience of this production creating moments between people as they connect with one another through the unique experience during the performance and on the plate at each show. As the spectacle unfolds, we hope that you do enjoy our clean, crisp and purposeful flavour journey alongside us.
We wish that our intent and passion to create an experience to complement Enchanted’s world class flair will no doubt leave you with an undeniable desire to share this encounter with others.
SHARING PLATES: for 2 – 3 people
Spiegel & Smiegel Sharing Indulgence
Cheese and Charcuterie Platter
A Selection of Cheeses:
Creamy Cheese dip with fresh herbs
Beetroot, Apple & Plum Relish
Preserved Lemon Slices
Selection of Italian cured meats: Salami, Proscuito, Coppa
Seasonal fresh Fruit selection: Grapes, Melon & Nectarines
Bread Basket with Crackers, Bread Sticks and Artisanal Breads
LOCAL IS LEKKER
w/ The Dragon Tree Red wine
Gourmet SA Platter
Droewors Sticks & Sliced Beef Biltong
Caramelised Onion Marmalade
Sweet Potato and Pea Samosas
Grilled Mielie bites with a Smokey Paprika Butter
Traditional Snoek Pate with Melba Toast
Creamy Peppadew & Feta dip
Malay 3 Bean Curried Salad
PRETTY IN PINK
THE SALMON PLATE
Beetroot & Salt Cured Norwegian Salmon Slices with Horseradish Creme Fraiche & Pink Peppercorns, Popped with Beetroot Sprouts
Ginger and Lime Enchanted Signature Plate
THE BEEF TATAKI PLATE
Seared Beef Tataki Served on Bed of Wasabi Mayo Poppy Seed Noodles, Topped with Julienned Seaweed Strips, Spring Onion and an Umami Tosa-Zu dressing
GREEN WITH ENVY
ASIAN VEG WITH GINGER AND LIME DIPPING SAUCE
Crispy blanched Asian Greens topped with edamame beans, toasted coconut flakes, sesame seeds and a spicy Ginger & Lime dipping sauce
Red with Passion
THE THAI RED CURRY ROASTED VEGETABLE KEBABS
Skewer of Roasted, Aromatic Vegetables (butternut/ sweet potato, mushroom & red peppers) with a Fragrant Red Curry Sauce, Topped with Fresh Coriander and Toasted Sesame Seeds
Topless Beef Slider Trio
OPEN BEEF SLIDERS
A Trio of Topless, Homemade Beef Sliders each Offering a Unique Taste Experience: an Asian Barbecue Sauce, Sriracha Mayonnaise, an Asian Slaw. Served with a pickle skewer
The above menu is subject to changes due to produce supply
We received this amazing email about a guests experience at Ginger & Lime food studio. Food really does connect people.
Firstly a big thank you for the amazing morning at Liam [Tomlin’s] cookery class in Ginger and Lime last Saturday. It was the perfect end to our holiday and we really appreciated your hospitality.
As you know it was even more special as I met up with my friend Amy. I had travelled to India ten years ago with a couple of friends and we met a group of South African doctors who had all trained in Ireland and had married Irish girls. They had a reunion trip to India and that is where I met Amy. We hadn’t seen each other since then so we could not believe that we met up again at an Indian Cookery Class in South Africa!! The world is very small!
Our best regards to all your team,
Ann and Shane
CREAMY SEAFOOD COTTAGE PIE TOPPED WITH CREAMY MASH GRATIN
1 Onion peeled and roughly chopped
3 Garlic cloves
1/4 bunch fresh thyme
50ml white wine (optional)
400ml whole milk
100 ml fish or chicken stock
1 bay leaf
500g firm fish like Salmon, Kingklip, smoked haddock
(you can add mussels, calamari and clams as well)
250g Prawns / small shrimps (shelled)
2 sliced leeks
3/4 cup of blanched frozen peas
English mustard to taste
2 T breadcrumbs/ 2 T parmesan
Potatoes for Mashing:
Bake these in the oven and then remove from the skins. Add lots of butter and salt and mash well. Do not add milk, as it become too watery.
FISH POACHING LIQUID:
In a heavy based pan melt 50g butter and add onions, then garlic and thyme, and sweat over low heat.
Add white wine and reduce by half.
Add milk, stock and bay leaf and warm.
Season cut up seafood and add to the warm poaching liquid, which you put back on a low heat.
Poach GENTLY in batches for a 3 – 4 minutes, remove with a slotted spoon and put in a casserole baking dish and keep warm.
Pass the poaching liquid through a sieve.
Put butter in another pan and add leeks and cook for 5 more minutes until soft. Add to the seafood mix in the casserole dish. Add in the peas.
Melt 50g butter and stir in flour to make a roux, then slowly add poaching liquid to make a thickish béchamel style white sauce.
Whisk in mustard, salt and pepper, and a squeeze of lemon juice. Check seasoning.
Cool slightly and add parsley.
Pour this sauce over the seafood and stir in gently.
Pipe over either mashed potato or caulimash.
Top with crumbs and grated parmesan.
Bake for 20 – 30 mins at 180.