If you have not yet tried a smoking gun then you are missing out. This versatile tool can be used to unleash a world of new flavours to anything from prawns to ice cream!
B.L.T IN A SMOKEY BAG
A new take on a trusted Classic. A Bomb of smells made for an atomic snack time! Never just a regular sandwich. You’ve got to try this one!
The perfect addition for any professional chef (or home cook extraordinaire!) who wants to add extra depth to their creations. This heavy-duty gun has been developed by some of the best chefs in the world and it will take your cooking, bartending and presentation skills to new levels with multiple uses…
Capetonian Joshua Hendricks has been crowned best Barman in South African at the local leg of the Diageo World Class bartending competition recently held in the mother city. The 24-year-old is the youngest person to win the award of this Global Competition, which has supported, trained and inspired more than 400 000 bartenders, across 60 countries, for over 12 years
Hendricks and nine other top bartenders were put through gruelling challenges over three days at the competition in front of a judging panel of the who’s who in the industry. It included Johnnie Walker brand influencer Kay Ngonyama; award-winning restaurant chef, cookbook author, “MasterChef SA” judge and “Ultimate Braai Master” judge Pete Goffe-Wood; three-times World Class champion and co-founder of Diageo SA The Hand Up Mentorship Programme Brent Perremore; Diageo Reserve brand ambassador Dom de Lorenzo; and runner-up for two consecutive years in the World Class competition and current bartender trainer Haroon Haffejee.
Hendricks said the first day started with a Mastery challenge, where they had to identify 50 cocktail ingredients by smell and taste alone. He said classic cocktails were served in test tubes and they had to identify these blind.
In the knock-out challenge, 50 spirits had to be identified correctly by the contestants until just one person remained.
“I came fifth in this challenge, so I didn’t do that great. In fact, I did not win any of the rounds, but I managed to be consistent about placing in the top three and this is why I had the highest mark at the end of the competition,” Hendricks said.
In the speed round, where contestants had to create 10 original cocktails in eight minutes, he said his best creation was a Singleton honey sour, with a red wine and pear reduction between the foam. Hendricks said it is a New York sours type of drink which is done quite often, but the way he did it was amazing. And Tuesday saw two challenges for the mixologists, a heritage challenge where they had to make a group serve using one of the Johnnie Walker expressions based on their culture.
“I am coloured, so I made a rooibos pinotage tea blend which represented the aunties that sit and skinner in the kitchen, and a vermouth with crackling,” he said.
In the evening during the food challenge, Hendricks chose a deconstructed paella and a saffron risotto croquette, and spiced prawn to pair with his Singleton and apple fennel juice cocktail. He said it had cumin-infused vermouth and honey citrus with star anise – aromatic, fresh and tart so that the acid could cut through the fat of the dish.
Lastly, the remaining six contestants had to create their own pop-up bar within 24 hours, using a concept of their own choice. Hendricks’s concept was chrysalis – the metamorphosis of a butterfly, and the bar featured a garden atmosphere with autumn leaves and origami butterflies.
“Each of my cocktails represented a stage of the metamorphosis of a butterfly’s life cycle. The judges liked the concept and for me, this challenge was my favourite despite being stressful as I’d been planning it for such a long time that seeing it come to life so that people could experience it was really exciting,” he said.
Hendricks will be flying his way to Australia in September to represent South Africa in the global final of the Diageo World Class competition.
Part Sushi and part Burger, the Sushi Burger (we repeat, the Sushi Burger!) is totally amazing. This is one trend we love and certainly one to watch as it is gaining popularity globally.
Sushi Burgers basically consist of burger “buns” made out of rice and can be filled with anything from tofu to salmon. But even though they’ve been around for some time, they’re now having a pretty major moment on Instagram which more or less means that they’ve made it as far as food fame goes.
Give it a try at home or on your menu. It’s pretty easy to make and the possibilities are endless.
New York style. Neapolitan style. Sicilian style. If you’re a pizza lover, chances are you’re not just familiar with different variations, but you probably have strong opinions about most of them, too.
In 2021, it’s time to add a new pizza type to your repertoire: Say hello to pinsa.
While this style of pizza might be fairly new (and is slowly popping up on restaurant menus around the world) it’s actually been around since ancient Roman times. Back in the day, it was often made by people living in the countryside around the city. Some chefs say it predates all other styles of pizza due to its rustic style.
What Is Pinsa?
Pinsa comes from the Latin word “pinsere,” which means to press down with your fingers. Compared to pizza, pinsa crust is lighter and airier, like a cloud of dough. This is primarily due to the ingredients. Traditional pizza is made with flour, making it heavier and harder to digest. Pinsa uses a mixture of flours, including wheat, rice and spelt, along with more water and less salt.
Pinsa vs Pizza
To specify their main differences, we’ve broken them down for you:
Pinsa Differences
Made from all-purpose flour
Most commonly served in an oval shape
Fermentation for pinsa ranges from 48 to 72 hours
The dough uses more water than standard pizza dough
Thinner and lighter in texture
Pinsa dough is pressed and flattened by hand
Pizza Differences
Made from wheat flour
Circular in shape
Pizza dough ferments for a minimum of 24 hours
Contains more flour than pinsa dough
Variety of crust thicknesses
Pizza dough is tossed or thrown by hand
How to Make Pinsa Dough
Pinsa dough is not hard to make. As long as you have the right ingredients and follow the directions, you can cook up a delicious pinsa. To make the perfect pinsa dough, follow this recipe.
Pinsa Dough Recipe
3 1/2 cups of bread flour
1/2 cup of rice flour
1/2 Tbs. of active dry yeast
1 3/4 cup of cold water
1 tsp of salt
1 Tbs. of extra virgin olive oil
2 sheets of parchment paper
Directions
Mix both types of flour and yeast together in a large bowl.
Add in the cold water slowly while whisking it together with the flour.
Add in the olive oil and salt and mix together until there is no dry flour and the dough is smooth and elastic in texture.
Cover the bowl with plastic wrap or a lid and let it rest for 30 minutes.
After 30 minutes, mix for a final time, cover again, and let rest in the refrigerator for 24 hours.
After 24 hours, take the dough out on a powdered surface and split the large ball in half.
Shape each piece into two smaller balls and place them on parchment paper on their own baking sheets.
Dust the tops with a little flour and follow the pinsere method.
Using your fingers, begin to push the dough towards the sides of your baking sheet and make an oval shape with the dough.
Once flattened, use a basting brush and cover the dough in a light sheen of olive oil before arranging your desired toppings for baking.
And now the fun part ! Pinsa Toppings
When choosing the toppings for your pinsa, you can be as creative or as normal as you want! Whether you have picky eaters like children who might only like a cheese or pepperoni pinsa or their parents who have more experienced taste buds, you can craft a pinsa to please both. Try a margarita style or a more traditional cheese and mushroom pinsa called Pinsa Romana.
What we think
South African’s love pizza and this just happens to be a different version of an old favourite. There’s no such thing as bad pizza, and there is plenty of room for styles coming from different regions. So we think it’s a winner, something exciting, something different and just totally delicious. Try it !
Take what you love about lasagne and the savory goodness of breaded eggplant… and put them into one delicious explosion of cheesy, Italian flavor.
INGREDIENTS
Preparing Eggplant:
3 tablespoons fresh Italian flat-leaf parsley, minced
1/4 cup grated Parmigiano-Reggiano
2 cups breadcrumbs
Salt and pepper
1 cup all-purpose flour
4 jumbo eggs, beaten lightly
2 large eggplants, sliced lengthwise
1/2 cup Olive
Assembly:
3 1/2 cups Marinara sauce
1 1/2 cups grated mozzarella
1 1/2 cups grated provolone
1 cup grated Parmigiano-Reggiano
DIRECTIONS
We recommend “sweating” your eggplant to remove as much moisture as possible. Simply place eggplant slices in a colander and sprinkle with Kosher salt. Allow eggplant to set for 30 minutes. Remove from colander and pat dry.
Combine breadcrumbs, parsley, 1/4 cup of grated Parmigiano-Reggiano and a pinch of salt and pepper to taste. Place breadcrumb mixture, flour and eggs in three separate dishes. First, dredge eggplant in flour, making sure to shake off any excess. Dip in beaten eggs, like the flour, making sure to let any excess drip off. Finally, dredge in breadcrumb mixture to coat well. Allow breaded eggplant to rest before frying.
Heat olive oil in a large saucepan on medium-high heat. Once oil is ready, which can be determined by tossing in a breadcrumb to see if it sizzles, fry eggplant until golden. Be sure to turn for even cooking, about 3 minutes per side. Remove eggplant from hot oil and onto a baking sheet lined with paper towels.
To assemble the layered dish, preheat oven to 280 degrees. Combine grated mozzarella, provolone and Parmigiano in a mixing bowl. Spread about 1/2 cup of Marinara sauce in the bottom of a casserole dish. Layer, next, with breaded eggplant, allowing pieces to slightly overlap. Top with 1 cup of marinara, and then cover evenly with cheese mixture. Repeat this layering process two more times.
Cover assembled dish with foil and bake for about 30 minutes, or until bubbling. Uncover, then bake to fully melt cheese for another 5 minutes.
This vegetarian lasagne recipe stars smoky-sweet roasted vegetables, creamy and melty cheeses and a tangy tomato sauce. Start the week off right and serve up this one as a tasty Meatless Monday meal.
INGREDIENTS
Roasted Vegetables:
1 large leek, white and light green parts, chopped
1 small red onion, chopped into ½” pieces
3 cloves garlic, peeled and roughly chopped
1 fennel bulb, chopped into ½” pieces
2 carrots, sliced into thin rounds
Handful baby Bella mushrooms, stemmed and halved
1 zucchini, sliced into ¼”-thick half moons
1 pint cherry tomatoes
Salt and pepper to taste
Ricotta Filling:
1 container Whole Milk Ricotta Cheese
1/4 cup chopped fresh Italian flat-leaf parsley
2 eggs
Salt and pepper to taste
Lasagne
1 Pack whole wheat lasagne
4 cloves garlic
1/2 cup water
1 tablespoon olive oil
2 cups grated provolone cheeseChopped fresh Italian flat-leaf parsley for garnish
DIRECTIONS
Preheat oven to 180 degrees. Line a large baking sheet with parchment paper.
To prepare roasted vegetables, toss the vegetables on the baking sheet with oil, salt and pepper. Roast for 25-30 minutes, or until golden brown and tender, stirring halfway through cook time. Remove from heat.
Meanwhile, cook jarred tomatoes, garlic, water and olive oil in a large saucepan over high heat. Bring the ingredients to a boil and then simmer until combined, about 25 minutes. Remove garlic and discard.
To prepare the filling, combine ricotta, ¾ cup Parmigiano-Reggiano and parsley in a mixing bowl. Mix in the eggs. Salt and pepper to taste.
Spread 1/3 of marinara sauce over the bottom of a baking dish. Arrange lasagne sheets over sauce, overlapping to fit. Dollop with ricotta mixture. Layer with roasted vegetables. Evenly sprinkle with 1/3 of the grated provolone. Spoon another 1/3 of marinara sauce over the cheese, using a spatula to cover. Repeat layering: lasagne noodles, dollops of ricotta mixture, roasted vegetables and grated cheese.
Top with remaining lasagne sheets, 1/3 of marinara sauce, 1/3 of grated provolone, remaining grated Parmigiano and parsley.
Cover dish with foil and bake for 45 minutes. Uncover and bake for another 10 minutes, or until cheese is hot and bubbly.
Let lasagne stand for 10 minutes. Serving sprinkled with parsley.
Everyone knows that Lasagne is THE best comfort food of all – even more so in the winter months when it’s layers of ooey-gooey goodness warm your heart. If your Nanna didn’t grace your Sunday table with a big casserole dish of baked lasagna, it’s your turn to start the tradition. Here’s how to create the perfect lasagna step by delicious step.
Before we dive into the process, here is a little Italian tidbit for you. In Italy, lasagne refers to the flat and expanded pasta sheet. The finished product is typically referred to as, “pasta al forno”, or baked pasta. Traditionally, it is made with Parmigiano-Reggiano Béchamel (white sauce), and ragù (a meat-based tomato sauce). The dish is made by stacking lasagne sheets on top of each other with meats, vegetables, cheeses, and tomato sauce between. Layers and layers of flavour perfection!
Lasagne Noodles
How Do I Cook Lasagne Noodles?
Think of the lasagne noodles as the mortar when laying bricks. It’s important to create a strong foundation to stack the rest of the ingredients. You don’t want the noodles too soft, or it will be a sloppy mess, nor too firm or you can’t cut that perfect square slice. There is a “sweet spot” in cooking the noodles.
Here are some key pointers:
Start with quality pasta! You want a sturdy pasta made from Italian hard wheat to get a nice texture instead of a lower quality pasta that will essentially disappear in the sea of meat, bechamel, and cheese layers.
Bring your salted water to a roaring boil BEFORE adding the noodles. This will prevent sticking and make sure the individual noodles cook evenly.
Use the largest and deepest pot you have. Lasagna noodles are thick and long. You want your pasta to “swim” freely and not stick together. See tips below on how to slightly undercook the noodles.
Al dente lasagne noodles: follow the directions on the box minus 1 minute. After years of testing this seems to be the correct cooking time for lasagne noodles. They will absorb some of the sauce while cooking and get a bit softer while still holding their shape and keeping the right texture.
Drain the noodles. Do NOT leave your noodles in the pot of hot water while layering your lasagne. Cook all of the noodles and set aside before you start to assemble.
Do NOT rinse your noodles. You can go to pasta jail for doing this in Italy! When you rinse pasta you remove the necessary starches that help the noodles bind to the sauce ingredients.
Let the noodles cool before assembling. Do this by laying them on a clean and damp kitchen cloth and covering them with another damp cloth to separate the next layer of noodle sheets.
Lasagne Sauce
What Is The Best Sauce For Lasagne?
This is sort of like picking a favourite child! Impossible. There are several delicious types of sauces that work well in lasagne and they are all delicious in their own way. A general rule for lasagne sauces – make sure they aren’t too runny or watery. The most popular is a tomato sauce, but in Italy however, it is common to include both a tomato sauce and a white sauce. Both sauces are important for the lasagne. A cream-based sauce keeps things moist and counters the acidity of the tomatoes.
Lasagne Meat
What Type Of Meat Is Used In Lasagne?
Want to include information on adding meat to the lasagna. Making it a layer or made in the sauce to save a step. Include that all meat needs to be cooked and drained.
Here are a few popular lasagne meat options:
Ground beef
Ground chicken
Ground veal
Sausage
Mini meatballs
Pepperoni
Lasagne Cheese
What Are The Best Cheeses For Lasagne?
Bechamel, ricotta and cottage cheese are great options for the creamy smooth layer of the lasagna that is nestled between the noodle sheet. It’s personal preference, but Bechamel is traditionally used in Italy, Ricotta is usually seen in most classic American-style lasagne and cottage cheese is typically used as a low fat substitute for both.
How to layer and assemble
The key in layering the lasagne is creating the right ratio of red and white sauces to noodles. We recommend 3 layers of noodles or more.
Spread a thin layer of red pasta sauce in the bottom of a lasagne baking dish. The add a layer of cooked or no-boil lasagne noodles. It’s okay if you have to cut the sheets to fit the pan.
Spread an even layer, about ⅓ of the white sauce or ricotta mixture with the back of a spoon. Then spread an even layer, about ⅓ of the red sauce.
Spread a layer of the meat or vegetables
Spread a layer of melting cheese (mozzarella). Repeat these layers two more times.
Top the lasagne with a final layer of noodles, white sauce/ricotta and red sauce, mozzarella, and Parmigiano Reggiano cheese.
Frequently Asked Questions
Does Lasagne Need To Be Covered With Foil When Baking?
Yes, to prevent it from drying out. We recommend removing the foil for the last 20 minutes of the bake time to brown the top.
How Long Do You Bake Lasagne?
For most recipes, bake the lasagne at 180 degrees for 45-65 minutes depending on the exact recipe.
Get it brown and bubbly. Don’t forget to remove the foil covering on your lasagne for the last 15-20 minutes of cook time. As you know, a browned top with bubbling cheese is where it’s at!
Let it rest. It’s tempting not to cut into that lasagna as soon as it comes out of the oven, but you have to wait. Let the lasagne rest uncovered for at least 20-40 minutes to cool down to avoid a soupy mess. It needs time to set and firm up, this happens as it cools.
Can Lasagne Be Made Ahead Of Time?
Yes, you can make lasagna a day ahead of time. Fully assemble and refrigerate. We recommend that you pull the lasagne out of the refrigerator and bring to room temperature at least one hour ahead of baking to adhere to original bake times. Or add about 10 minutes to the bake time if baking a refrigerated pan of lasagna.
What Do I Do With Leftover Lasagne?
Lasagne leftovers… Oh yes! In fact, lasagna tastes even better the longer it sets. If you assemble and bake the lasagne ahead of time, it keeps in the fridge for about three days. To keep it longer, freeze it and reheat it before serving.
How Do I Freeze Lasagne?
Before lasagne is baked. Freezing the assembled lasagne before it is baked helps maintain the lasagna’s sauce and noodle texture and prevent it from getting too soggy. After assembling the lasagne in an oven safe pan, wrap the top with plastic wrap and aluminum foil. Then, write the date and freeze until ready to use! When you’re ready to use your frozen lasagne, transfer it to the refrigerator and let it defrost overnight. Then, take it out of the fridge and let it sit at room temperature for 30 minutes-1 hour while your oven preheats. Bake and Pronto! Lasagne is ready!After lasagne is baked. Make sure your lasagne cools before freezing it. You can freeze the large part that is leftover or break it up into individual servings first. Transfer the slices of lasagne into freezer-safe food containers or wrap the slices first in plastic wrap and then in foil, and store them in a freezer storage bag. To reheat the large or individual slices- simply remove the lasagne’s freezer wrappings, cover the top with new foil and bake until heated through. You can also microwave it. That’s it! Lunch or dinner is ready on a busy day.
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