Sedgewick’s Original Old Brown hosted a luncheon at The Tap Room in Salt River (Cape Town) last Thursday to showcase the versatility of the product and uses in various dishes.
Sedgwick’s Original Old Brown was used to prepare three mouth-watering dishes that were a part of a three course meal. Each dish showcased the versatility and flavour impact of the product. Personally, I never considered using Sedgwick’s Original Old Brown in my cooking but judging from the dishes I tasted a splash or dash of the products adds a unique flavour to dishes.
Sedgwick’s braaied snoek served with sweet potato crisps, grilled lemon and rustic sourdough bread. See featured image.
Roasted pork belly served with buttery couscous, topped with a sticky tomato jam and covered in a rich Sedgwick’s just.
Sedgwick’s sobert served with a thin shortbread biscuit
The following cocktails were on offer to compliment the dishes:
The Captain’s Twist – Sedgwick’s and lemonade
Sedgwick’s Razzle – Sedgwick’s and ginger ale
Old Brown Ritz – Sedgwick’s on ice
Bee’s Knees – honey, mint and ginger ale with a shot of Sedgwick’s (see picture below)
It is heritage day on Wednesday the 24th and most South Africans will most definitely braai on the day. Fish is definitely one of the items we love to braai and the Sedgwick’s Original Old Brown team would like everyone to discover just how versatile South Africa’s most iconic fortified wine is. See snoek braai recipe below.
Join the conversation using the hashtag #sharethewarmth
Check out some to the tweets from the luncheon
— Louise De Kock (@Louisedekock1) September 18, 2014
— Sedgwick's Old Brown (@SedgwicksOB) September 18, 2014
— Craig RhodesHarrison (@CraigRH_10) September 18, 2014
— The Cook Box (@TheCookBox) September 18, 2014
— tailsofamermaid (@NatalieRoos) September 18, 2014
Old Brown Snoek Braai
1x West Coast snoek, cleaned (or any other firm, white fish)
Sea salt flakes
30ml (2Tbsp) olive oil
For the basting sauce
80ml Sedgwick’s Original Old Brown
60ml (4Tbsp) apricot jam
15ml (1Tbsp) finely chopped garlic
10ml (2tsp) finely grated fresh ginger
A small handful chopped fresh parsley
For the Stuffing:
100g soft apricots soaked in 60ml Sedgwick’s Original Old Brown
1 orange, sliced
The lady that always does my braids, Sarah, she would encourage me to try out the food from her hometownZimbabwe. I asked her to bring me some Matembas and she did…..
Matemba are very small dried fish from Lake Kariba in Zimbabwe. They are a good and a reasonably priced source of protein. Zimbabweans serve them with Sadza (pap) and veggies. One needs to soak the fish in warm water before cooking to remove some of the salt. Some suggest soaking it twice. If soaked in boiling water the fish becomes mushy.
After soaking, Matemba are usually cooked with an onion and tomato. Some people add peanut butter and call this dish Matemba ane Dovi. Another way of preparing them is by coating them with flour and then fry them. The coated and fried Matemba are served as snack.
In South Africa, they are available at the township markets e.g. SwaziInn, Tembisa. I’ve also seen them at African food shops (I’ve seen them in one shop at Golden Acre), taxi ranks e.g. Belville station.
Matemba and Beans On a Portuguese Roll Served with Rocket Leaves
Serves: 3- 4
250ml (1cup) Kapenta / Matemba
15ml (1Tbsp) olive oil
1 onion, chopped
½ half a green pepper, chopped
1 garlic clove, crushed
5ml (1tsp) medium curry powder
2 tomatoes, peeled and chopped
125ml (½ cup) beans in tomato sauce
2 – 3 Tbsp tomato paste
30ml (2Tbsp) chutney
100ml boiling water
It’s Friday! Yay! So glad the week is finally over.
In my previous post I promised to post the second recipe I prepared at the Cooking Demo inDurban……
I prepared a traditional Zulu dish, Isiphuphulu Sikabhontshisi Namazambane (Bean & Potato Mash) & Pan Fried Hake Fillet drizzled with Lemon Butter Caper Sauce. I have simplified the former and just added chopped red pepper for the appearance, texture and definitely flavour.
I’ve never prepared pan fried fish before and like most people I know I always bake or deep fry my fish. So, preparing the hake fillet was interesting and exciting for me as I had to go do a bit of research first. Research says the secret to a good fish is ensuring that it is not overcooked. It also stipulates that the time it takes to pan fry your fish depends on the thickness i.e. you cook it for 5 minutes per centimetre. It is also important to heat your pan then the oil before frying the fish. This prevents the fish from sticking to the pan. I dedicate this recipe to one of my favourite women in Mzansi, Lebo Mashile and to all the other vegetarians in our country and beyond. She mentioned on twitter yesterday that she is a vegetarian, doesn’t eat meat only fish.
As I mentioned, I prepared the dish in Durban and audience went crazy it disappeared like hot cakes. So I hope you also enjoy it! Happy Cooking!
Isiphuphulu Sikabhontshisi Namazambane (Bean & Potatoe Mash) Recipe
125ml (½ cup) sugar beans
500ml water, boiling
4 medium sized potatoes
15ml (1tbsp) butter
1 red pepper, chopped
1ml white pepper
Pan Fried Hake Fillets with Lemon Butter Caper Sauce Recipe
±500g hake fillets
salt (for rubbing fish)
pepper (for rubbing fish)
15ml (1tbsp) capers
50ml olive oil
1 garlic clove, crushed (optional)
3-4 tbsp butter
1 sprig of parsley
juice of 1 lemon (freshly squeezed)
Who says pasta is only for Italians and fish is for Capetonians?
I recently visited my family in the Eastern Cape early this month. When I’m at home I am the designated cook as you can imagine. As the cook I went through the cupboards to see whats there and whats not. Ok first let me let you in on a little secret ….actually it’s not a secret I’ve mentioned it before…..my mom buys everything in bulk you’d swear she owns a spaza shop. Big bags of rice, flour, washing powder etc. In the cupboards, amongst other bulk materials I found say about 6 to 8 cans of pilchards in tomato sauce….I think my mom just loves them but she’s not aware of that. Perhaps living away from the sea and not getting fresh fish makes the canned version a viable alternative. As someone coming from Cape Town I was asked why I never bring fresh fish. Picture this, travelling almost a thousand kilometres with fresh fish. Apparently, my late uncle once took a 15 kilo fish to homelands travelling by train. So now I’m expected to follow that example. Eish! The things we do for family…….
I prepared a pasta and pilchard dish…
I have such fond memories of pasta. My first memory of pasta…..I remember my mom used to buy canned spaghetti and meatballs in tomato sauce. The spaghetti in those cans was loooong….my sisters and I used to enjoy sucking it then end up with tomato sauce all over our faces. We loved it!
So I’m dedicating this post to my family for their love of canned pilchards….
Simple Pasta & Pilchard Recipe
2 cups puccini pasta, cooked according to directions in the pack
1 can pilchards in tomato sauce
1 onion, chopped
1 garlic clove, chopped
1 green chillies, chopped
2 Tbsp tomato paste
2 tomatoes, skinned and chopped
1 green pepper, chopped
1 tbsp olive oil
2-3 sprigs fresh parsley, chopped
Pinch of salt, to taste
Pinch of sugar, to taste
Leave out the chillies if you have a low tolerance for spicy food.