OCT 2019 - Jhb North

I scream. You scream. We
seriously scream for a
Pinotage ice cream recipe!
A recipe for grown-ups – Pinotage ice
cream! Who could possibly resist?
125ml Pinotage (or other red wine); 7
large egg yolks; 375ml full cream milk;
375ml double thick cream (ordinary
cream will work too); 180g castor
sugar; 1 vanilla pod; (optional – 1 tsp
pink food colouring if you’re not happy
with the colour of your ice cream).
Pour wine into egg yolks and whisk
until combined. Place milk, cream and
sugar in a pot over medium heat. DO
NOT BOIL – you just want the sugar
to melt. When melted, remove pot
from heat. Cut vanilla pod lengthways,
scrape out seeds and add to the hot
milk/cream. Stir. Slowly pour the hot
liquid into the wine/egg yolk mixture
and stir until well combined. Strain
through a sieve into a clean container.
This is your ice cream (or custard).
Place a piece of cling film right on the
surface of the custard and leave to
cool at room temperature. Once cool,
place in the fridge and allow to rest for
a minimum of 12 hours. When rested,
pour into your ice cream making
machine or start the manual churning
process. Once churned sufficiently,
allow ice cream to set for 6 hours in
the freezer before serving. (Note: To
churn ice cream manually, remove
it from the freezer and whisk it for a
few seconds every 20 minutes over 3
hours, returning it to the freezer after
each whisking.) Recipe from Lesego
Semenya’s Dijo – My Food, My Journey.
From process engineer to acclaimed
chef is a mind-boggling leap – but it’s
one Lesego Semenya has successfully
negotiated as his cookbook, Dijo
– My Food, My Journey, reveals.
Lesego’s aim is to take the snobbery
out of food and with simple, reliable
recipes for bone broth, scones and
good ol’ fish and chips, he’s spot
on. He expands into making your
own bread and pasta (gnocchi with
Parmesan crème and wild mushrooms
anyone?). By the time you reach his
mouth-watering versions of springbok
shank, lamb rack, quail, or bacon
wrapped sole, you can’t wait to get
started (and start munching!). As for
Semenya’s Mozambican-style prawns
... they’re temptation on a plate.
Jacana, R353
Put a cork in it ... no, we’re not being
rude, we’ve found a trio of really
nifty cork products for our wine in
the Kikkerland Cork Wine Set. You’ll
find a corkscrew and bottle opener, a
nested stopper and spout as well as a
thermometer. A handy gift for a wine
lover. R275 from Faithful to Nature.
Details: faithful-to-nature.co.za
Oysters and champers to celebrate ... well, anything!
An oyster, dressed simply with a classic shallot, white wine vinegar and white
pepper dressing, with a glass of bubbly. Is there a better way to celebrate the
warm weather? We think not. Which is why we’ll be skipping down to Shucked –
An Oyster Bar in Craighall Park more than once this month. Fresh oysters flown
in from Saldanha are shucked to order and served every which way ... from raw
with the simplest dressing of salt and lemon to grilled with one of half-a-dozen
dressings. For those – and we know there are many – who just can’t face an oyster,
fret not ... there are other great gastro pub-type dishes. We’ve tried – and loved –
the upmarket fish and chips (we’re talking kingklip with oversized chips and mushy
peas). There are pies that change depending on what’s in season, and a really
sensational rib-eye steak which comes with a rich, moreish marrowbone butter.
Not a bubbly drinker? (We can’t imagine why not!) There’s an amazing cocktail
selection to keep you happy. The wine list’s more than adequate too. The setting is
Instagramably pretty ... all pink and green with lush hanging plants. A fabulous spot
for a celebration. 357 Jan Smuts Avenue (just a hop, skip and jump away from our
offices, actually ... how handy is that!). Details: 082-883-0195.
October 2019 Get It Joburg Northern Suburbs 33