Fresh Sausage, Spinach and Tomato Bowl

Fresh Sausage, Spinach and Tomato Bowl

 

*Serves 3

This is a great recipe because it is quick and easy to make. When you are looking for fresh ground pork, sausages are a great cheat. More often than not, they already have a great combination of herbs and spices mixed in. Visit your local butcher and explore the different free range options.

Ingredients:

  • 1 cup brown rice
  • coconut oil
  • 300g salsiccia sausage
  • 2 teaspoons dried oregano
  • 2 teaspoons dried chili flakes
  • 1 teaspoon dried coriander
  • ½ red onion, finely chopped
  • 150g rosa tomatoes halved
  • 2 generous handfuls baby spinach
  • olive oil to dress 

Instructions:

Cook the brown rice as per packet instructions. Once it is ready and fluffy, set aside.

In a medium frying pan over a medium heat add the oregano, chili flakes, and coriander with a teaspoon of coconut oil. Fry for a minute to release all of the flavours. Add the onions and saute until soft. 

Slice the sausage open, discarding the skin, and add the meat to a frying pan over a medium heat. The sausage can sometimes have more or less fat, so adding oil to the frying pan is not always necessary. However, if you see that the sausage and pan is a bit dry, you can add a teaspoon of coconut oil. Fry until golden bowl, about five to ten minutes. 

Meanwhile, in a large salad bowl add the tomatoes and spinach. Add the rice and toss. Once the mince is ready its time to build your bowl starting with the salad and ending with the mince and a dash of olive oil. 

Food Tip:

My goal is for all meat eaters to become mindful of their choices. Do you know where your meat comes from? Visit your local butcher and discuss healthy free range meat. Most meat in supermarkets is no longer free range and is mass produced. Be a conscious consumer and make healthier choices by knowing where your food really comes from.

-Melissa 

 

 

Vietnamese Chicken and Noodles

Vietnamese Chicken and Noodles

*Serves 2

Banh Mi originates from Vietnam and is traditionally served on a roll as Vietnamese street food. This bowl illustrates how you can adapt your favourite recipes to a fresh and healthier alternative if you want to cut the bread and opt for a gluten free meal. You can also replace the chicken breast with sliced tofu and prepare it in the same way if you would like to make it vegetarian. 


Ingredients:

For the chicken:

  • 2 stalks lemongrass, chopped
  • 1 garlic clove, chopped
  • 2 tablespoons tamari (or soya sauce)
  • 2 teaspoons sesame oil
  • 2-centimeter piece of fresh ginger, sliced
  • ½ red chilli (optional)
  • 2 chicken breasts (or tofu, sliced)
     

For the Slaw:

  • 2 large carrots, julienned
  • 7 radishes, thinly sliced
  • ½ cup white wine vinegar
  • 1 tablespoon coconut sugar
  • 1 generous pinch salt
     

For the Bowl:

  • 100g brown noodles from your local health store (I like gluten-free alternatives) 
  • ½ cup cucumber, sliced
  • 2 jalapenos, seeded and sliced
  • 1 handful fresh coriander leaves
  • 1 lime 

Instructions:

Add all of the ingredients for the chicken along with the chicken breasts to a medium bowl and set aside to marinate for at least 30 minutes.

Add the carrots and the radishes to a small bowl, and top with the vinegar and coconut sugar. Toss and set aside.

Remove the chicken from the marinade, slice it into strips and add it to a medium frying pan over a medium to high heat with two teaspoons of coconut oil. Fry for six minutes or until it begins to brown. Add the remaining marinade into the pan to coat the chicken and cook for a further two minutes.

Cook the noodles as per packet instructions. Once ready remove from the water and give them a good glug of olive oil so that the noodles do not stick together.

To assemble the bowl, add the noodles, slaw, cucumber, jalapenos, coriander, and chicken. Top with fresh lime to serve.

Health Tip: 

Cucumber is an excellent diuretic. It can prevent kidney stones, flushes out toxins, and balances acidity in the body.

-Melissa 

Roast & Co. - The new chick on the block

Roast & Co.
Roast & Co.
Roast & Co.
Roast & Co.
Roast & Co.
Roast & Co.
Roast & Co.
Roast & Co.
Roast & Co.
Roast & Co.
Roast & Co.
Roast & Co.
Roast & Co.
Roast & Co.

Roast & Co. is the new brainchild of the team that brought you HQ Restaurant. HQ is famous for their mono menu, specializing in steak, chips and salad. The only option you have is how you would like your steak done. Now hop on over to Roast & Co. A trendy spot set to showcase one of South Africa’s favourite meals, the roast chicken. Not only have they bought you a household favourite with Mzanzi flavour but have sourced the meat from Elgin, which makes it truly free-range and provides the ultimate fresh farm to fork experience in the city. The food is simple, healthy and tasty with classic favourites on the side such as deep-fried mac and cheese. I mean, who could resist that?

If you are looking for Roast & Co. you will find them in the iconic heritage square off Short Market Street in Cape Town CBD.

You can choose to dine inside or sit outside in the beautiful vibey courtyard that overlooks the oldest grapevine in the Southern Hemisphere. Partnering with Warwick wine estate, Stella Artois beer and Tanqueray Gin you are also left with a world-class selection of drinks and cocktails.

It is refreshing to find a spot that focuses on free-range meat. So many places simply have no clue where their meat comes from. If you ask, the manager would probably respond “I get it from the supplier” The question is where does the supplier get it? With 2017 being the year of the Rooster it seems fitting that a restaurant focusing on the perfect roast chicken also focuses on the ethics of its supply. The food is wholesome and inspired by French farming traditions with the perfect South African flare.

The interior is inspired by world-renowned Turkish Architect, Ali Kemali. The space has high-end design and welcoming finishes that create an ideal environment for a meal away from home shared with friends.

You can pop on over Monday to Saturday 12:00 – 00:00 to enjoy all that is on offer at Roast & Co.

The only question left to ask is, Chicken or Beef? 

-Melissa 

Braai Broodjies for Heritage day + a prize!

Braai Broodjies for Heritage day + a prize!
Braai Broodjies for Heritage day + a prize!
Braai Broodjies for Heritage day + a prize!
Braai Broodjies for Heritage day + a prize!
IMG_4236.jpgBraai Broodjies for Heritage day + a prize!
Braai Broodjies for Heritage day + a prize!
Braai Broodjies for Heritage day + a prize!
IMG_4164.jpg
Braai Broodjies for Heritage day + a prize!

Heritage day is around the corner and I have paired up with Netflorist to give away an awesome prize. It is proudly South African and it is perfect for the man in your life! Netflorist caters for all occasions, not just the one’s we remember such as heritage day! Read to the end to see the giveaway. 
I am a braai loving gal and pride myself on my ability to cook with fire. I have my father to thank for that! 
All the countless braai nights and fire builds were not in vain! 

I decided to share a fun recipe that is not only delicious but also gives you a great vegetarian option for braai day. Whether you choose to snack on it or make it the main event, that’s up to you. 

Braai broodjies (BBQ toasted sandwiches) are one of my favourite things at a braai. I mean, let's be honest, cheese on fresh bread flamed to perfection is heaven. These are no different. I’ve shared a basic cheese and tomato because I feel everyone needs that in his or her arsenal and I have also shared a slightly more fancy one. The secret is in the quality cheese and bread so try and find great sourdough that has been freshly baked and melt in your mouth good cheese. 


Serves 5

Ingredients: 

1 teaspoon coconut oil
1 large red onion, sliced
1 loaf sourdough
200 grams butter
1 tablespoon Dijon mustard
250 grams Raclette cheese, grated
250 grams Boerekas or mature cheddar, grated
1 plum tomato, sliced
4 tablespoons balsamic vinegar
1 handful fresh rocket
100 grams sundried tomatoes in olive oil
Salt and pepper 


Instructions:

In a medium frying pan over a medium heat add a teaspoon of coconut oil. 
Add 3/4 of the sliced onion and gently sauté until soft. Add the balsamic and reduce until the onions become sticky. Once ready set aside. 

Slice the sourdough into even 1cm think pieces. 
Butter both sides of each slice generously. 

Now it is time to build the sandwiches. 
Start with a smear of Dijon mustard. Then add a generous amount of both kinds of cheese. 
For half the toasties add a layer of the fresh onion that you saved. Then add the fresh tomato. Close the sandwiches.
For the other half add the sundried tomatoes and the balsamic onions. Top it with the rocket and close the toasties. 
Season the toasties and they are ready to cook! 

Add them to the braai when the fire is hot. I like to add mine to the side so that they do not burn and get a chance to melt. Once the toast is golden and the cheese has melted, about 6 minutes, they are ready! 

Feast! 

***Competition closed

Prize time: I am giving away a custom engraved biltong slicer to one lucky reader! 

Braai Broodjies for Heritage day + a prize!

All you have to do is comment below with your best braai memory and follow both Netflorist and me on Instagram and you could win! T's and C's apply. Competition for South African residents only. Entries close 21st September at 12 noon. Prize not redeemable for cash. 

Instagram handles:
@netflorist
@trufflejournal

-Melissa 

 

 

Visiting Shamwari in the Eastern Cape

Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape
Visiting Shamwari in the Eastern Cape

For as long as I can remember I have been in love with the African bush. Going on safari has a very special place in my heart. The silence, the fresh air and of course seeing the animals is one of my favourite things in the world. I am the girl who is glued to the TV watching Nat Geo and David Attenborough specials and dreams of watching the wild migration. I have known about Shamwari Game Reserve and the phenomenal work that they do in conservation for several years now, So naturally when the opportunity came up to visit - I jumped at it.

Shamwari game reserve (meaning ‘My Friend” in Shona) is situated in the Eastern Cape of South Africa. It is an approximately one-hour drive from Port Elizabeth airport. Shamwari is home to the magnificent Big Five. Namely Rhino, Elephant, Leopard, Lion, and Buffalo. It is a place where animals and people live in harmony and the animals roam freely.
Once you arrive in Shamwari, vehicles are left in a parking lot and for the remainder of your stay, transportation occurs in a luxury safari 4x4 vehicle complete with a highly qualified game ranger that will share knowledge and stories of the bush. 

Shamwari has several luxury resorts, manor houses and tented camps with breath taking scenery. Whether you are traveling as a fun loving family or escaping on a quiet romantic honeymoon, there is an accommodation to suit your needs. Shamwari also hosts corporate team building events and conferences and can cater to your requirements. 
I stayed at Eagles Crag during my stay. A gorgeous luxury hotel fashioned out of stone and glass. The stone seemed to mimic the open rock faces that surrounded the camp.

The rooms are detached suites that sleep a maximum of two adults per suite. The rooms have private plunge pools surrounded with lush bush offering ultimate privacy. The rooms are fitted with air-conditioner, mini bar facilities, bird spotting scopes and a glass shower that looks out onto nature! The rooms have king sized beds that you can get lost in. 
The food at Shamwari has a local South African flair. You can experience a traditional braai night (South African BBQ) and go on a taste journey with foods such as Potjie and Pap. Breakfast is served before the morning game drive and dinner is served with the fire place crackling after the evening drive. 

There is two scheduled game drives a day to explore the reserve and find the animals. As it’s the wild and animals are on their own time and schedule - it can be quite the challenge looking for the game but with knowledgeable Rangers at hand, you are bound to have some exciting finds.  
Be sure to visit the Born Free Foundation while you are at Shamwari. It's a foundation that works with big cats giving them a forever home that is worlds better than the cruel conditions that they came from in captivity. A truly emotional experience. If you would like to support this wonderful cause and read more, click here. 
Shamwari offers world class pampering in their on site Spa and a massage or facial is a must. 
You can also undertake guided walks, which offer a unique experience of seeing species on foot. 
If like me, you are always keen to learn more about the environment and the animals then make a visit to the rehabilitation center - I highly recommend it.
It is imperative that we learn about wild life in order to protect and conserve it. Shamwari conservationists (and so many others) are fighting what can sometimes seem like a losing war against poaching. 
It is emotional to see the exhibits but education is key to future conversation efforts and centers such as this help create awareness.
If you wish to read more and would like to make a donation click here. 

I will say this now, in its own paragraph, in its own moment. Rhino horn is made from the same keratin that makes our up our nails and hair. It has NO medicinal properties what so ever and there is NO scientific evidence to support this claim. It is a cultural belief and a myth. This myth is killing our Rhino and at this stage, if you are reading this, your children will not see a live Rhino in the wild. That is a fact. Let it sink in. 
I commend Shamwari on the war that they are fighting. You can see more here on what is happening to these majestic animals. To read more and donate, click here.

Shamwari has created a five-star experience centered around conservation and the beauty of the wild. It was a magnificent trip that I long for daily. If you can go, go. 
It is worth every second.  Being beside the most sentient and awe inspiring animals in the African bush is priceless.

-Melissa