{"id":2397,"date":"2019-08-19T12:30:36","date_gmt":"2019-08-19T10:30:36","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-north\/?p=2397"},"modified":"2024-05-28T16:16:30","modified_gmt":"2024-05-28T14:16:30","slug":"the-braai-queen-of-highlands-north","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-north\/blog\/2019\/08\/19\/the-braai-queen-of-highlands-north\/","title":{"rendered":"The braai queen of Highlands North"},"content":{"rendered":"

Traditional South African cuisine offers something for every palate, and Sharon Lurie turns a few favourite local recipes on their heads … with a Jewish twist.<\/p>\n

In her latest cookbook, A Taste of South Africa with the Kosher Butcher\u2019s Wife<\/strong>, Sharon Lurie takes the home cook on an adventure encompassing many of the country\u2019 s traditional foods \u2013 with an extra touch.<\/p>\n

\u2018I wanted to bring in real South African food.\u2019 In her inimitable style, Sharon keeps readers laughing along the way and her latest book is also full of humour, meaningful anecdotes, family insights and a love of the Jewish culinary heritage.<\/p>\n

On a recent Friday \u2013 the sixth day and the eve of Shabbat, which was also the anniversary of her mother, Jill\u2019s, death \u2013 Sharon\u2019s Highlands North home smells of freshly baked challah, ready for Shabbat dinner.<\/p>\n

\u2018Making challah is a spiritual and very therapeutic experience. Two loaves of challah are placed on tonight\u2019s dinner table which represent the double portion of manna that fed the Israelites over Shabbat after their exodus from Egypt.\u2019<\/p>\n

Making challah it is known to be a spiritual experience filled with prayers and blessings \u2026 even if not spoken out loud. \u2018Baking challah is a mitzvah given to women and is much more significant than combining ingredients in an act of baking. What starts as water, yeast, sugar, eggs, oil, flour and salt can transform into meditation, blessings and prayers.\u2019<\/p>\n

Sharon\u2019s dining room table is set for Shabbat. \u2018But as it\u2019s my mother\u2019s yahrzeit (a Yiddish word referring to the anniversary of the soul\u2019s passing), I\u2019ve also decorated it with my mother\u2019s favourite flowers. The yahrzeit is an observance intended to celebrate the life of a loved one, on the anniversary of their death, and today we are honouring my mother\u2019s memory.<\/p>\n

\u2018My mother instilled in me a love of baking and she taught me the right way. She was a cordon bleu chef, trained in London, so everything I learned was through her.\u2019
\nMany of Sharon\u2019s earliest memories are of their time together in the kitchen \u2013 peeling and cutting, grating cheese, making a white sauce and baking cookies.<\/p>\n

Sharon writes that her mother was famous for her vanilla and cinnamon compote with yogurt and br\u00fbl\u00e9e topping. \u2018It became known as Jill\u2019s best break-fast (breaking of the fast) on Yom Kippur.\u2019<\/p>\n

Sharon\u2019s first book, Cooking with the Kosher Butcher\u2019s Wife<\/strong>, shares her vast knowledge of meat cuts \u2013 how to select, cook, season and serve them. Her second book, Celebrating with the Kosher Butcher\u2019s Wife<\/strong>, follows the Jewish cooking year and shares dishes for holidays, Shabbat and any day meals. In her third book, Sharon combines the influences of her culinary inheritance \u2013 cooking kosher as a proud South African.<\/p>\n

As she says, South African cuisine is as deliciously diverse as its inhabitants and the recipes in the book pay homage to the country\u2019s most iconic foods with creative titles like Bobotie Fish Blintzes, Yentl Soup with an African twist, Shaka Sausage, Mealie Meal Toast, Brandy (Klippies) and Coke Malva Pudding and Mosbolletjie Rooibos Babka. \u2018As a bread lover I had to include a mosbolletjie recipe, but I\u2019ve replaced grape juice with rooibos tea. If you don\u2019t finish the babka, you could slice them and dry them to make rusks.\u2019<\/p>\n

There\u2019s nothing more South African than a braai or shisa nyama so Sharon dedicated a whole chapter to the one thing that unites food-loving South Africans. \u2018My favourite method of cooking is braaiing and I\u2019m the self-proclaimed braai queen of Highlands North. Whether I\u2019m braaiing lamb shanks, then slow roasting them afterwards, or sizzling steaks, the flare of the flame just does it for me and chicken always tastes better on the braai!\u2019<\/p>\n

Sharon reveals that the secret ingredient in all her recipes is love. \u2018Preparing food with love really makes a difference. When your intention is love, even if you make a mistake, the food just tastes better. And for tonight\u2019s yahrzeit, we prepared my loving mom\u2019s favourite dishes, all made with love.\u2019<\/p>\n

Details: A Taste of South Africa with the Kosher Butcher\u2019s Wife by Sharon Lurie, published by Struik Lifestyle, an imprint of Penguin Random House South Africa. R297.<\/em><\/p>\n

Soup, glorious (Yentl) soup … with an African twist<\/strong><\/h3>\n

Ingredients<\/strong><\/p>\n

1kg butternut, cubed; 2 large potatoes, cubed; water; 2 x 400g cans lentils; 2 x 410g cans whole kernel corn; 1 tsp harissa spice; 1 tsp curry powder; 3 Tblsps vegetable stock powder; 1 x 165ml can coconut cream; salt and pepper to taste; finely chopped fresh coriander for serving.
\nSoup toppings<\/strong><\/p>\n

1\/2 cup toasted sunflower seeds; 1\/2 cup crunchy \u00adtoasted corn; pinch of dukkah spice
\nMethod<\/strong><\/p>\n

Place butternut and potatoes in a saucepan and add sufficient water to cover by 5cm. Bring to the boil and cook until vegetables are soft. Blend with hand blender until smooth. Add lentils, corn, harissa spice, curry powder, vegetable stock and coconut cream and return to the boil. Reduce heat and allow to simmer for 30 minutes with lid placed loosely on top. Switch off heat, replace lid firmly and allow soup to absorb all the lovely flavours. Check the seasoning, as lentils love salt. Sprinkle with coriander and a topping of your choice (or all of them) before serving.<\/p>\n

\"\"
Yentl Soup<\/figcaption><\/figure>\n

Fish blintzes<\/strong><\/h3>\n

Makes 12 – 14<\/strong><\/p>\n

Bobotie is a popular South African dish of curried minced meat baked with a rich, savoury custard. This recipe is prepared with fish, but non-dairy substitutes for the milk can be used for a ground beef version. The blintzes (crepes) can also be made with dairy-free options, as well as potato flour instead of cake flour for a gluten-free version.<\/p>\n

Blintzes<\/strong><\/p>\n

3 extra large eggs; 1 1\/2 cups milk (or 1 cup soya milk and 1\/2 cup water); 1 cup cake flour (or potato flour); 1\/2 tsp salt<\/p>\n

Fish bobotie filling<\/strong><\/p>\n

3 slices bread, crusts removed; 1 cup milk (or soya or coconut milk); 1 large onion, finely chopped; 3 Tblsps butter; 1\/2 tsp crushed garlic; 2 tsp curry powder; 1\/2 tsp ground turmeric; 2 Tblsps tomato paste; 1 Tblsp smooth apricot jam; 3 x 120g cans tuna in brine, drained; salt and pepper to taste<\/p>\n

Topping<\/strong><\/p>\n

2 eggs; 1 cup fresh cream (or non-dairy substitute); 1 cup milk (or soya milk); pinch of salt; 2 – 3 bay leaves; sprinkling of grated nutmeg<\/p>\n

Method<\/strong><\/p>\n

Blend all blintz ingredients together in a food processor or mixer. Leave batter to rest in the refrigerator for about 30 minutes to allow bubbles to subside to prevent blintzes breaking up. If using potato flour, refrigerating batter is unnecessary as potato flour settles and needs to be whisked before each blintz is made.<\/p>\n

Heat a 20cm non-stick frying pan over medium to high heat, then gently pour a quarter to a third of a cup of batter into centre of pan and swirl to spread evenly. Cook for about 30 seconds, flip over and cook for another 10 seconds. Repeat until all batter is used, layering blintzes on top of one another or separating them with baking paper or plastic sheets.<\/p>\n

For bobotie filling, place slices of bread in a bowl, pour over the milk and leave to soak. Meanwhile, in a pan fry onion in butter. As onion starts to soften, add garlic, curry powder, turmeric, tomato paste and apricot jam and fry for another minute until well incorporated. Remove from heat. Add drained tuna and mix well. Squeeze some of the milk out of the bread, then add bread to tuna mixture. Season with salt and pepper and mix.<\/p>\n

Preheat oven to 180\u00b0C and grease a 20 x 30cm baking dish. Fill blintzes with 2 Tblsps of tuna mixture each, folding the sides into the middle and rolling them up. Arrange in the prepared baking dish.<\/p>\n

To make the topping, beat eggs, cream, milk and salt together, then pour over the filled blintzes. Place bay leaves on top of the custard mixture, sprinkle with nutmeg and bake for 30 minutes.<\/p>\n

\"\"
Fish Blintzes<\/figcaption><\/figure>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Traditional South African cuisine offers something for every palate, and Sharon Lurie turns a few favourite local recipes on their heads … with a Jewish twist. In her latest cookbook, A Taste of South Africa with the Kosher Butcher\u2019s Wife, Sharon Lurie takes the home cook on an adventure encompassing many of the country\u2019 s […]<\/p>\n","protected":false},"author":81,"featured_media":2401,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[122,123,124],"class_list":{"0":"post-2397","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-braai-queen","9":"tag-sharon","10":"tag-sharon-lurie"},"yoast_head":"\nThe braai queen of Highlands North - Get it Joburg North<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/joburg-north\/blog\/2019\/08\/19\/the-braai-queen-of-highlands-north\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The braai queen of Highlands North - Get it Joburg North\" \/>\n<meta property=\"og:description\" content=\"Traditional South African cuisine offers something for every palate, and Sharon Lurie turns a few favourite local recipes on their heads … with a Jewish twist. 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