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Frozen margaritas. Rock star West Coast oysters. Lavender and vanilla butter. Sweet potato gnocchi with salmon cream. If you\u2019re looking for a meal to spoil your mum this May, say hello to Mynhardt Joubert. This chef has been cooking from his Station Street Kitchen in Paarl in the Western Cape for the past five years, hosting dinners and using his home as a creative space and photographic studio. And this book, My Station Street Kitchen,<\/strong> is a reflection of his kitchen and the glorious meals that he creates. Mynhardt infuses everything he does with his enthusiasm, exuberance and love of food that incorporates his life experiences, from his childhood on a farm in the Eastern Free State to his travels around the world and through South Africa.<\/p>\n After a career in the arts, he found himself in the Cape, and falling in love with the world of food and wine. He was part of a trio who started a wine bar and eatery at Riebeek-Kasteel, then entered, and won, kykNET\u2019s Kokkedoor reality food competition. He\u2019s generous and warm and his personality comes through in his cookbook, which is filled with hints and tips and stories about each recipe. It\u2019s not all flowery and fluffy (although we did select the prettiest dishes for our Mother\u2019s Day suggestions) … there are recipes for proper hearty dishes too … lamb tails with gremolata, slow roasted beef cheeks with truffle-mash, French onion soup … all perfect for when the weather turns chilly. Beautiful, have-to-make-this inspiring photos, too. This Mother\u2019s Day, make her the meal, then give her the book. My Station Street Kitchen by Mynhardt Joubert. Penguin, R380<\/em><\/p>\n <\/p>\n For this hibiscus gin & tonic with cucumber, mint, berries and candy stripe beetroot, you\u2019ll need 1 cucumber, cut into \u2018spaghetti\u2019 strips or ribbons; 1 x 200g punnet any fresh berries (we like strawberries and blueberries); 2 medium candy stripe beetroots, rinsed and very thinly sliced; 200ml (8 tots) your favourite pink gin; 4 x 200ml bottles hibiscus-flavoured tonic water; a handful of fresh mint, rinsed; and ice.<\/p>\n To make, divide the cucumber, berries and beetroots into four gin glasses and fill with ice. Pour 50ml (2 tots) of gin in each glass and top up with the tonic water. Garnish each glass with mint and serve immediately.<\/p>\n Mediterranean aubergine and pomegranate salad<\/strong><\/p>\n Inspiration for this dish came from Mynhardt\u2019s \u2018guardian angel\u2019 Yotam Ottolenghi.<\/p>\n He and his team have adapted the recipe over the years and have tried various methods for cooking the aubergine \u2013 best is over searing-hot coals as the aubergine draws in all the smoky flavours. Mynhardt says he eagerly awaits autumn each year to be able to serve Mediterranean aubergine, fig and pomegranate salad – inspired by his \u2018guardian angel\u2019 Yotam Ottolenghi. It takes ten minutes to cook the aubergine, and twenty minutes of prep time for a wow-your-guests salad.<\/p>\n Serves four to six<\/em><\/p>\n You\u2019ll need: <\/em><\/strong>2 large aubergines, cut lengthways into 0.5cm-thick slices (or 12 baby aubergines, halved); extra-virgin olive oil; salt and pepper to taste; 250ml double-cream plain yogurt; 125ml extra-virgin olive oil; a handful of fresh mint, chopped; 15ml sumac; 1 clove garlic, minced; \u00bd English cucumber, diced into small cubes; white pepper to taste; 50g pine nuts, lightly toasted; 6 fresh purple Parisian (or Evita) figs, halved or quartered depending on size; seeds of 1 pomegranate; a bunch of fresh mint to serve<\/p>\n To make:<\/strong> <\/em>Toss the aubergine slices in some olive oil and season to taste. Heat a griddle pan until smoking hot (or use your braai if it is ready). Grill on both sides until well charred and cooked (about five minutes per side depending on the heat of your pan\/braai).<\/p>\n Mix the yogurt, 125ml olive oil, chopped mint, sumac, garlic, cucumber and seasoning (use white pepper here) and set aside. Arrange the grilled aubergines on a large, family-style platter or on four to six serving plates. Drizzle the yogurt dressing over the aubergines and top with the pine nuts, figs and pomegranate seeds. Sprinkle over the mint leaves just before serving.<\/p>\n Notes and tips:<\/strong> <\/em>To give the figs a more caramelised flavour, roast them in the oven with some sugar and vinegar \u2022 Substitute the double-cream yogurt with cultured buttermilk if you prefer a more acidic dressing<\/p>\n Poppy seed cake<\/strong><\/p>\n \u201cWe fell in love with this cake from an early age and it has featured at all kinds of festive family occasions over the years. My sister and I have adapted the recipe from the original, doubling all the ingredients for a sizeable and deliciously moist cake. It is rich and filling and ideal to present at birthdays or any occasion catering for many. Allow for at least a day to stand as the flavour and density will improve \u2013 you won\u2019t regret the wait.\u201d Serves 8 – 10<\/em><\/p>\n For the cake, you\u2019ll need:<\/em><\/strong> 6 extra-large eggs; 630g castor sugar; 250ml canola oil; 500g double-thick plain yogurt; 150g poppy seeds; 160g desiccated coconut; 350g self-raising flour; edible fresh flowers to decorate; For the icing: <\/em>100g butter, softened; 400g cr\u00e8me fra\u00eeche; 130g icing sugar; 10ml vanilla paste or extract; 400g good-quality white chocolate, melted<\/p>\n To make: <\/em><\/strong>Preheat the oven to 180\u00b0C and line 2 well-greased 28cm loose-bottomed cake tins with baking paper, including up the sides. Cream the eggs and sugar together until light and fluffy. Add the oil and yogurt and mix through. Add the poppy seeds, coconut and flour and mix thoroughly. Divide the batter between the prepared cake tins. Bake for 30 to 40 minutes or until a toothpick inserted into the middle comes out clean. Turn out onto wire racks and leave to cool. Spread the icing in between each layer and stack the cakes, spreading the remaining icing on top. Decorate with fresh roses and\/or other edible flowers.<\/p>\n Icing:<\/em> <\/strong>Cream the butter and cr\u00e8me fra\u00eeche together with an electric beater. Add the icing sugar and vanilla and whisk through. While whisking, pour in the melted chocolate and whisk until thickened. Store at room temperature if you are not using immediately.<\/p>\n","protected":false},"excerpt":{"rendered":" Chef Mynhardt Joubert knows the meaning of generous hospitality and foods of the gods … cooking with love in his home and restaurant. He shared these recipes … the ones we\u2019d make for our mums this month. Frozen margaritas. Rock star West Coast oysters. Lavender and vanilla butter. Sweet potato gnocchi with salmon cream. If […]<\/p>\n","protected":false},"author":44,"featured_media":12316,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2006,27],"tags":[349,679,87,161,160,5414,1661,5415,5416,5417,5418,5419,5420,5421],"class_list":{"0":"post-12307","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"category-reviews","9":"tag-chef","10":"tag-cookbook","11":"tag-cooking","12":"tag-food","13":"tag-kitchen","14":"tag-kokkedoor","15":"tag-mediterranean","16":"tag-mynhardt-joubert","17":"tag-paarl","18":"tag-pomegranate-salad","19":"tag-poppy-seed-cake","20":"tag-restaurant","21":"tag-station-street","22":"tag-yotam-ottolenghi"},"yoast_head":"\n![\"\"](\"https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2022\/05\/Made-with-love-in-article.jpg\")
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