This hearty soup will feed a crowd in a flash, but there’s one rule to making it sublime: the best quality ingredients. Here’s cookbook author and TV show host Gadija Sydow Noordien’s crowd-pleasing chicken & creamy corn soup. 

Chicken and creamy corn soup 

Ingredients 

250g of skinless chicken breast, cubed
1 Tbsp butter 
1 small onion, finely chopped
1L chicken stock 
1 clove of garlic, finely chopped
1 can creamed corn 
1 can corn kernels, drained 
2 Tbsp corn flour (or mushroom soup powder, creamy cheese powder or even chicken a la king powder)
250ml cream (or milk, or a mixture of both)
Salt, to taste
Freshly ground pepper, to taste
½ cup water
Chilli, coriander or thyme, chopped and to taste 

Method 

1. Heat butter in a large saucepan. Braise chicken and onions in the butter.  
2. Add chicken stock, garlic, creamed corn, corn kernels and seasoning. Bring to the boil, stirring. 
3. Combine corn flour, cream and water in a separate bowl. I add a tablespoon of chicken a la king powder, just to elevate the flavour. This is optional.  
4. Add to saucepan, stir and simmer until thickened. 
5. At this stage you may add chopped chili, chopped coriander or a sprig of thyme.

Cook’s note: If you don’t have chicken stock, use five pieces of chicken on the bone and remove the skin. Add one litre of water after lightly braising chicken and onions. Cook on medium heat and simmer for 20 minutes. Remove chicken, wait to cool, remove the bones and discard. Now follow the recipe and add the chopped cooked chicken. Yes, it’s that easy! 

Photography: Supplied

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Fatima Saib’s debut cookbook is a love letter to her late father. This highly emotive piece features recipes intertwined with her love for nostalgic flavour and preparing food for her family. 

The Hungry Table is both the product of a lifelong personal goal, as well as a powerful gift to her late father. Her love for him is shown vividly throughout the pages. She honours his teachings of mindfulness, the stories he told and the recipes he loved, taking every opportunity to speak of his endless will, loyal love and unwavering dedication to his family. Fatima’s essence is infused with her father’s influence, one that echoes kindness, honesty and a clever wit. While many books are dedicated to people, few show just how strong and special their bond was. 

Look out for an overflowing library of recipes steeped in tradition, celebration, comfort and experimentation. Fatima commemorates the love for her Indian and Muslim upbringing as well as her excitement about food in each chapter, inviting all to share in the privilege of life, food and each other. Chana Dhal, Saffron Fish, and Sojee are just a few teasers of what adorns The Hungry Table‘s pages. We’ve been lucky enough to feature some recipes that caught our eye. 

Chicken biryani 

Serves 5-6 

I probably shouldn’t admit to having a favourite recipe, but I do have two in this book that I am incredibly proud of – and both are my biryanis? Biryani need not be a challenge. It requires some effort and a little time but, after you’ve made it once, you’ll feel a lot more comfortable to do so over and over again. This chicken biryani has a glorious, thick sauce that sticks to the chicken pieces and fills the kitchen with a spicy aroma that’s bound to make you pause, inhale and smile. A little bit of patience will pay off greatly and, once all the elements are cooked, the dish comes together quickly. Biryani is known for tasting better the next day, so don’t be afraid to prep this a day ahead of time and let it stand. You can always reheat it and serve when ready. it also makes for excellent leftovers. 

Ingredients

For the marinade 

1kg chicken pieces (breast, leg and wing)
½ cup plain yoghurt
1 large tomato, liquidised
2 Tbsp garlic and ginger paste
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric paste (or ground turmeric)
1 tsp salt  

For the base 

2 Tbsp ghee
1 Tbsp vegetable oil
2 onions, sliced
1 cinnamon stick
1 bay leaf
4 green cardamom pods, lightly crushed
2 cloves 

To finish 

1 cup basmati rice
¾ cup brown lentils
4 potatoes, peeled and halved
½ cup fried onions, divided 
1-3 green chillies, to taste
1 Tbsp butter, cubed
Generous pinch of saffron, combined with 3 Tbsp hot water
Fresh coriander and fried curry leaves, to garnish 

Method 

1. Before starting, it is wise to prepare some of the finishing elements to make the cooking process easier.
2. Rinse the rice under tap water until the water runs clear, then add to a bowl with 2 cups of water and soak for at least 35 minutes.Do the same with the lentils. 
3. In the meantime, boil the potatoes in salted water for 10 minutes until a knife can go through without breaking them. Drain and set aside.
4. Boil the rice and lentils separately for about 10 minutes, or until the rice is cooked and the lentils are tender. Drain both and set aside.
5. Mix all the marinade ingredients in a large bowl until combined, making sure the chicken pieces are coated well. Cover and refrigerate for at least 3 hours, or overnight for best results.
6. To make the base, add the ghee and oil to a large pot (I use a 24cm round cast-iron pot) over low heat and allow the ghee to melt. 
7. Add the onions and spices, and sauté for 15 minutes, until the onions are soft and slightly golden.
8. Add the marinated chicken pieces, along with any remaining marinade, and the cooked potatoes to the pot with the onion and spice base. Cover the pot with a lid and cook for 10 minutes.
9. Remove the lid and add the cooked lentils. Give the curry a quick stir to ensure that it does not catch at the bottom, but be careful not to break up the potatoes.
10. Cook, uncovered, for 30–35 minutes, or until the sauce has reduced and thickened.
11. Stir in ¼ cup of fried onions and the chillies.
12. Place a clean muslin cloth over the curry and spoon the rice on top.
13. Break the butter up with your fingers and scatter it over the rice.
14. Pour over the saffron water.
15. Top with the remaining ¼ cup of fried onions.
16. Cover the pot with the lid and allow everything to steam for 10 minutes before serving.
17. Garnish with fresh coriander and fried curry leaves, if you like.

Words by: Sjaan van der Ploeg  

Recipes & photographs: The Hungry Table, courtesy of Penguin Books South Africa 

The post Enjoy Fatima Saib’s Chicken Biryani from The Hungry Table appeared first on MyKitchen.

Editor Chad January shares a meal with Zola Nene and her family to celebrate her latest Gourmand Cookbook award, and reflect on the milestones along the way. 

For many of us South Africans, Zola Nene is a household name. So much so that it’s difficult to imagine that she almost didn’t grace our screens and bookshelves — she was very nearly a lawyer. It was one phone call home to her family that changed her life path for good: they encouraged her to embrace her passion, celebrate her creativity and step into the kitchen as a professional. They told her to go for it — and she’s taken them along for the ride.  

It was 2005 and her law exams were looming, but she couldn’t shake the feeling that she wasn’t completely invested in this career. She chose to confront this feeling and picked up the phone to discuss it with her father, Michael. “My dad told me that the best thing I can do is to find a career that I love,” she shares. He believed that if that was not the case with her law degree, she should stop it immediately and find her real passion.  

Also read: Zola Nene’s mielie pot breads with curry butter

But what was her passion? The answer was right in front of her: her family congregated around food and cooking was their love language. “My family celebrates every single moment we have together. Celebrating life every day, regardless of the circumstances, is so important to us.” 

With zero kitchen experience, she headed to the UK where she started as a chef intern. She worked her way up the kitchen ranks as a commis entremetier (working with veggies), chef de partie (senior chef) and patissier (pastry chef), and all the while her determination to be the best in her field grew and grew. 

Two years later, back in South Africa and just 22 years old, Zola had an important decision to make.”I knew then that as a woman of colour working in a male-dominated industry, it would not be enough just to have the experience. I needed to study and get my credentials to back it up,” she explains. She enrolled at the Institute of Culinary Arts in Stellenbosch and three years later received her diploma in professional cookery and patisserie.  

In her final year, she chose to specialise in food media. Soon after graduating, her internship as a food assistant at Top Billing, a South African home and lifestyle magazine, opened her eyes to a whole new side of the world of food: you didn’t have to be a chef in a restaurant kitchen to work in food. Soon, she joined the Expresso Morning Show food team as a food stylist. “I remember having to tart each day at 3am to do all the prep and cooking for the show. Then, once the show ended, I had to write all the briefs for the guests, and do all of the shopping and pre-production for the next day’s show,” Zola recalls.  

But Patience Stevens, the head of Cardova which runs Expresso, wanted Zola to be more than just a behind-the-scenes foodie. “She saw something in me that I had yet to discover.” It took about a month of the production team begging and pleading before Zola agreed to step in front of the camera as their resident chef. “Thinking back, I can’t believe that I had been that stubborn, saying no to an opportunity that changed my life forever,” she chuckles.  

She spent six years presenting at Expresso and somehow found the time to write her first cookbook, Simply Delicious, in 2017. Much more than a cookbook, she wove her story through the recipes and paid tribute to those who influenced her palate and cooking style. “I don’t think writing a cookbook is the goal of every chef or foodie, but there is that voice in the back of your mind tempting you to dream and try it,” she explains.  

It wasn’t long before this cookbook bagged two Gourmand World Cookbook Awards: one for the TV (English) Celebrity Chef and another for the Best (English) TV Zola reached “billboard status” when she became a judge on Masterchef South Africa alongside seasoned food writer and editor Justine Drake and fine-dining chef Gregory Czarnecki.  

After a short break, the show came back with a sleeker, more modern and sophisticated approach. “The production team, Home Brew, were phenomenal. There was so much care taken to look after the well-being of the judges and contestants. It is such a gruelling experience that is mentally and physically challenging,” she shares. She enjoyed every moment of judging, particularly because they all had high standards but differed in their thinking and mentorship styles.  

“I think it created the perfect balance on the show,” she says. The judges also held each other accountable when it came to judging. “We had to remain unbiased and judge each plate of food put before us, not the person or our personal feelings regarding a contestant,” she explains. “There was a great amount of respect between the three of us and we’d call each other out when we felt that some judgements were not fair enough,” she laughs. “Being on Masterchef SA was an opportunity and experience of a lifetime that I would happily do again.”  

But this well-decorated chef, writer and presenter strongly believes that celebrations should not only happen when we achieve great things. That’s why every Sunday is special to her. “I wake up in the morning, check my fridge and freezer, then decide what Chef Book category. Her reaction? Utter disbelief. “I remember feeling like it was a prank because there was no way that my first book could win such a prestigious award. I called the publisher from Penguin Random House at the time, Beverley Dodd, and expressed those feelings to her. She laughed and told me that it was true and that congratulations were in order,” she recalls.  

Just two years later, her second cookbook, Simply Zola, won Best in the World in the TV Category at the Gourmand World Cookbook Awards. And in 2023, she did it a third time: her third cookbook, Simply Seven Colours, scooped up the same award.  

But Zola’s screentime wasn’t over. She hosted her own show, Celeb Feasts with Zola, and brought South African celebrity guests and their mentors into her kitchen. “I’ve always believed that cooking with someone and making them comfortable in the kitchen is one of the easiest ways to allow them to open up. It’s like being in a therapist’s chair: before you know it, you’ve shared your most intimate life stories while casually frying chicken or folding chocolate into a batter. I loved every moment of it,” she says. 

I’m making for lunch. The family doesn’t even communicate or plan a meeting time: every Sunday without fail, the whole family just rocks up around 12:30pm for lunch with me. It’s one of our unspoken rules,” she laughs. “Then the day consists of enjoying lunch together and playing board games with my niece and nephew”. “My family celebrates every single moment we have together,” she shares. “Celebrating life every day, regardless of the circumstances, is so important to us.” 

Words by: Chad January
Photography: Zhann Solomons

Also read: Zola Nene’s milk tart Swiss roll

The post Zola Nene reflects on milestones and latest award appeared first on MyKitchen.

Sjaan van der Ploeg explores layers of age-old culture within the pages of a new cookbook by legendary cook Cariema Isaacs. 

Chef, food stylist and cookbook author Cariema Isaacs’s fourth cookbook, Modern Cape Malay Cooking, is fast becoming a staple in homes across South Africa. While reading this book, as someone unfamiliar with the Cape Malay way of life, I felt that unique sense of love, community and gratitude from the very first pages.  

Cariema invites you in and you’re eager to pull up a chair. Every cookbook is precious to its author and each reader can resonate with the humble beginnings of a dish. But the way Cariema weaves family, friends and memories into this book brought out more emotion in me than I expected.   

Despite the book being her story, Cariema made it clear that it is created by and for her community. In every chapter (if not on every page) Cariema takes a moment to pay tribute to someone or something special in her life.  

With pages enrobed in colourful scarves, dusted in spices and scattered with handwritten notes, Modern Cape Malay Cooking invites you into Cariema’s childhood home to devour soetkoekies, stir a large pot of bubbling lamb curry with her Ouma, or bask in the afternoon sun while bottling zesty atchar. As much as you get a glimpse into Cariema’s history, you also learn about her life philosophy.  

In a world that’s always playing in fast-forward, she honours the importance of slowing down, being conscious of how you act and being in control of the energy you share. From planting tiny coriander seeds to adding the freshly chopped leaves to your curry, she believes every step of the food process must be treated with intention, love and respect.  

“I do not and cannot enter into cooking frivolously,” she writes. “I was taught that if the ingredients are respected and their origins are consciously acknowledged, a greater sense of compassion and comprehension is created. The energy I have while cooking is finally transmitted as my fingertips touch the ingredients and my entire approach to the dish becomes this expression of love and passion for the art of cooking and creating.”  

Reading these thoughts certainly gave me pause. For so many, food is simply fuel, its availability taken for granted or enjoyed at a superficial level. Cariema’s approach to food is totally relatable. She writes that in the Cape Malay culture, it is this philosophy that continuously inspires them to share and feed others, no matter how little there is to go around.  

Despite any differences in belief and routine, readers can connect with slowing down and uplifting others. When it comes to teaching the foundations of Cape Malay cuisine, Cariema shares the lessons she learnt early on.  

“The two most significant lessons I was taught by my Ouma when cooking are as follows: don’t rush the process, and listen to the sounds of the ingredients when they are cooking.” This reminded me that changing your approach to how you cook, to slow down and be aware, tunes you into the smells and sounds of your food. They will tell you what they need and when.  

“Heritage cuisine in South Africa is an integral part of the identity of our rainbow nation. In Cape Town, the street food culture is the heartbeat of the Mother City and the Gatsby remains the most iconic.”  

Cape Malay food is built on layers of complex history, with special recipes passed down through generations. Cariema notes that it’s important to honour the traditional essence of the cuisine while also encouraging the younger generation to confidently contribute their modern twists and tastes.   

Modern Cape Malay Cooking holds a lot of power for those who embrace the cultures behind the food. A blend of rich Malaysian, Indian and Indonesian heritage combined with the practise of Islamic food rules results in a loving, honest and vibrant buffet of flavour presented by a most generous host.  

The iconic gatsby 

Serves 6 // Total Time 40 Min 

Ingredients 

For the sauce  

2 Tbsp vinegar
¼ cup tomato sauce
¼ cup sweet chilli sauce
½ Tbsp seasoning salt (Cariema used the Taj’s chips salt)
½ tsp peri-peri spice
1 tsp paprika
½ tsp roasted masala or curry powder
1 tsp white sugar (optional)

For the batter  

8 cups canola or vegetable oil, for deep-frying
10 large potatoes, peeled and cut into chips and soaked in 3 cups water
16 slices French or garlic polony or 12 red viennas
1 large soft baguette, sliced down the centre but still intact at the back of the loaf
2 ripe tomatoes, sliced
6 iceberg lettuce leaves   

Method 

1. For the sauce, mix all the ingredients together in a bowl and set aside. 
2. To prepare the cold meat and chips, prepare a large baking tray by placing sheets of paper towel on the bottom. This will assist in draining excess oil when transferring the hot chips from the oil. 
3. Also line a plate with paper towel. This will assist in draining excess oil when transferring the cold meats from the hot oil. 
4. Heat the oil in a large saucepan on high heat. 
5. In the meantime, drain the potato chips and pat them dry with a kitchen towel. 
6. Once the oil is hot, drop the raw potato chips into the oil and deep-fry for 15–20 minutes or until the chips are golden and tender. 
7. Remove the fried chips with a slotted spoon and transfer to the paper towel-lined baking tray. 
8. Drop the polony slices or viennas into the oil for just one minute and remove, then set aside on the paper towel-lined plate. 
9. Once most of the excess oil has been drained, transfer the chips into a large mixing bowl. 10. Pour the sauce over the chips and toss until the chips are well coated. 
10. To assemble, place the baguette on a cutting board while you assemble the sandwich. 12. Generously cover the bottom half of the bread with chips, spreading them out to cover the entire surface of the bread. 
11. Liberally place the fried polony or viennas on top of the chips. You can, at this stage, also add additional sauce of your choosing. 
12. Add the last layer of chips, then lettuce leaves and slices of tomato. Slice into six portions and serve. 

Words by: Sjaan Van Der Ploeg 
Photographs: Turhaan Samodien

Also read: Cape Malay fish sosaties

The post Cariema Isaacs is fast becoming a staple in SA homes appeared first on MyKitchen.

We sat down with self-taught cook, wife, mother of two and social media influencer Mmule Setati (@feed_my_tribe) to find out more about her cooking journey and what it was like to write her first cookbook Feed My Tribe.

How did you get into cooking? Can you share some of your earliest food memories? 

My food journey has been an interesting one. The seed was planted in me when I was 11 years old. I would rush back home after school and watch cooking shows back-to-back till my parents came home.  

My love for food began when I was a little girl watching my grandmother cook and ‘feed her tribe’. Then I got older and was fortunate enough to travel and be exposed to different tastes and flavours. I decided to start documenting all the meals I made, restaurants I’d go to and countries I visited.

 

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I owned and ran a juice business called Frutal Juice for three-and-a-half years before dedicating all my time to feeding my tribe. Food was always my release after a stressful day. I’d make something at home and share it on the internet. The little community I had grew into the ‘tribe’ I have and love today.  

Your Instagram page, @feed_my_tribe, currently has a whopping 51.1k followers. What motivated you to start sharing your recipes on Instagram and TikTok? 

I was motivated by getting more and more messages from friends and family asking to help when they were in the kitchen or hosting, or needed to cook a meal for their families. This motivated me to create a page where all of their needs were met.  

Congrats on publishing your first cookbook, Feed My Tribe. How did that come about and how did you find the recipe development and writing process? 

Thank you. It was a really difficult process. I had just begun the process of liquidating my juice company and was speaking to my life coach about my ‘what next?’. I felt a huge sense of loss over the business and she suggested I turn my passion for food into a business. 

 

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We then strategised and came up with a one-to-five-year plan. First up would be cooking classes, then merchandise, then in five years a cookbook. All of those things manifested (of course, with the hard work and dedication I put in) within two years. 

What can people expect to learn from your book? 

An insight into what making good food looks like. New fresh recipes, sexy salads, meals made for hosting, quick meals for moms that kids will enjoy, delicious date-night meals for you and your partner. All of that in one and a new-age glimpse into how we cook as modern moms. A balanced lifestyle.  

How do you balance the demands of work and family life? 

I don’t know! (laughs). It does get quite intense and I’ll drop a few balls but having a set routine helps. A typical day looks like waking up, praying, doing the school drop-off, gymming, working, picking the kids up from school and attending extramural activities. Then I go home to shoot content to post on social media for a client or random meals, before attending to the kids while cooking with them. Later it’s mommy and daddy time. But I don’t get it right all the time.  

What is your favourite meal to prepare? 

Anything made with love. I love cooking so it’s hard to pick one. 

 

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What are three ingredients you always have in your fridge? 

Cream, butter and baby spinach.  

Can you share a bit about your current projects? Is there anything else in the pipeline? 

Everyone will just have to follow me at @feed_my_tribe to see! My website is loading soon and more cooking classes are planned. 

The post Mmule Setati on family, food, fame and her new cookbook appeared first on MyKitchen.

Get to know the Editor with these 4 must-haves for the month

Best-O pesto!

I am a sucker for pesto! I’m always on the lookout for a new dish to dollop it onto or a new herb to sneak into it. Who can resist spoonfuls of pesto over cooked pasta for a quick lunch or smeared onto dough and topped with mozzarella for an elevated homemade pizza?

But when the pockets are pinched, lathering pesto onto your sarmie for a speedy snack seems like a fantasy! Which is why I’m a firm believer in keeping fresh herbs in the fridge and making pesto from scratch. It’s so simple, so delicious, and most importantly, you can use any herbs you like!

3 Herb pesto

MAKES 1 CUP   TOTAL TIME 10 MIN

• Pine nuts or almonds ½ packet
• Garlic, chopped 3 cloves
• Fresh basil, stems discarded 1 punnet
• Fresh thyme, stems discarded 1 punnet
• Rocket, roughly chopped 1/4 cup
• Olive oil 1/3 cup
• Parmesan, grated 1/4 cup
• Lemon, zested and juiced 1
• Coarsely ground black pepper

1. Toast the nuts in a dry pan for 2–3 minutes until golden and fragrant.
2. Using a pestle and mortar, grind the garlic, nuts and a pinch of salt.
3. Add the herbs and continue crushing until a paste forms.
4. Slowly pour in the olive oil while mixing until incorporated.
5. Stir though the parmesan, lemon juice, zest and season with coarsely ground black pepper.

Pesto cheat code

1. Use any herb your heart desires or simply use what you have on hand. Sage, parsley, coriander and oregano make great substitutions for basil.
2. Pine nuts are expensive, so swap them out for almonds, walnuts or peanuts.
3. Canola oil has a milder flavour than olive oil and works just as well.
4. No parmesan? No problem. A hard cheese like pecorino or Gruyère works. But for a pesto on a budget, try a mature cheddar.
5. Store pesto in an airtight container and it will last up to a week in the fridge. Yes, pesto does freeze well! Freeze it in ice cube trays and it will last for up to 6 months.

Salad jar etiquette

It’s that time of the year when we’re all scrambling for new lunch ideas. Consider packing your salad in a glass jar and taking it to work. Here are a few of my tips:

All dressed up

If your salad has a dressing — whether oil, yoghurt or mayo based – make sure to add this to bottom of the jar before any other things go in. Be sure to keep the jar upright, too. This will prevent any other ingredients from getting soggy in transit.

Protein power

Make sure any cooked chicken, mince or pork is completely cold before adding to your jar. The residual heat might make the other salad bits wilt.

Taste the rainbow

Make it colourful! Use ingredients of different colours and flavours when layering your salad. After all, you eat with your eyes first!

Shake it off

Never fill the jar all the way to the top. I leave a bit of breathing room so that I can give the jar a shake to toss through all ingredients. Make sure your jar has a tight fitting lid before you do this!

The fast and the fabulous

Us foodies have always had a slight obsession with award-winning cookbook author and food stylist Donna Hay! Her food styling has been my inspiration for years now, but her recipe development is what I fell in love with first.

Her latest book, The Fast Five: Shortcuts to Deliciousness, is an absolute beauty. Donna has reimagined weeknight favourites, like schnitzel or a pantry pasta, with the help of shortcuts, tips and substitutions.

Scan the QR codes that accompany some of the recipes and Donna will instantly appear on your screen to demonstrate all the hacks. It’s a must-have in your cookbook collection. You’ll thank me later…

Roses are green…

Don’t be intimidated — this is super easy to make! Turn something as simple as avo on toast into an eye-catching masterpiece.

.     

1. Thinly slice the entire avocado using a sharp knife, such as a pairing or serrated knife.
2. Using your fingers, spread out the slices into a long strip without separating them.
3. Grab one end and slowly curl the slices into one another to resemble a rose.
4. 4. Season the avo rose and add a squeeze of lemon juice to stop it from browning.

Photography: Supplied, Adobe Stock

The post Our editor’s must-haves for January 2023 appeared first on MyKitchen.