In this Issue

About Sophia Lindop

Farm girl by birth, city girl by marriage… The only constant in my life has always been good, wholesome food, wine and company! Although I chose a variety of career paths in my life, I studied food and wine for six years before embarking on a detour that finally led me back to the kitchen, where I feel so at home! This newsletter is an invitation for you to come into my kitchen, with all its fragrances, warmth and laughter! Please come inside…

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www.sophialindop.com

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Home-style Cooking – the new Gourmet!

So, I didn’t just follow my own opinion on this one – I asked a few of my friends what their favourite food is, and here’s what they said:

  Lamb knuckle stew with green beans
  A big bowl of pasta with a homemade Bolognese
  Chicken curry with Basmati rice
  A good old braai
  Roast chicken and roast potatoes
  Bobotie served with sweet potato

Not one of them mentioned some fancy schmancy dish they had at some grand restaurant lately. Wonder why? Well, I believe there is a trend towards good home-style cooking that looks and tastes wonderful!

A few facts about osso buco

Osso buco alla Milanese originated in Milan and consists of braised veal shanks, and is invariably served with gremolata. The shank is cut across the bone in slices of about 3cm thick, browned and braised in white wine and herbs. Osso buco means “bone hole” because of the marrow which is part of the appeal of the dish.

Here are some facts about game...

‘Game’ refers to birds, animals or fish hunted for the table. Although several types are reared domestically, they are nevertheless classified as ‘game’. Game represents a low-fat alternative to its domestic counterparts.

Feathered game        Furred game        Aquatic game
Pigeon                         Gemsbok              Marlin
Pheasant                    Eland                      Barracuda
Partridge                     Kudu                      Tuna
Quail                            Wildebeest            Pike
Wild duck                    Buffalo                    Kingfish
Guinea fowl                Nyala                      Garrick
Wild goose                 Impala                    Dorado
Ostrich                         Springbok              Crocodile
Francolin                     Blesbok
                                      Duiker
                                      Ribbok
                                      Zebra
                                      Warthog
                                      Hare
                                      Rabbit
                                      Porcupine

Kudu osso buco

Serves 10 – 12
Preparation time – 20 minutes
Cooking time – about 3 to 4 hours on a very low heat
Difficulty – easy
Suggested wine as accompaniment – a good Shiraz

Ingredients
± 3kg kudu shin, cut into slices
450ml stock – beef or chicken
350ml good white wine
350ml water
4 medium-sized carrots, chopped into chunks
2 fresh lemon leaves
2 large cloves of garlic - whole
Flour
Salt and freshly ground black pepper
Grapeseed oil
Salted butter
A generous pinch of allspice
A generous pinch of cinnamon

Gremolata
Grated lemon rind
Parsley – finely chopped

Method
1. Season about a cup of flour with salt and freshly ground black pepper.
2. Heat the oil and butter in a heavy-bottomed saucepan.
3. Dust the meat with the seasoned flour – shake off all excess flour.
4. Place the meat in the saucepan and brown on either side.
5. Arrange the meat in a single layer standing up, add the wine, stock and water, and add the lemon leaves, garlic cloves and carrots.
6. Sprinkle the allspice and cinnamon over the meat and cover.
7. Simmer at a low heat for between 3 and 4 hours until the meat is tender.
8. Transfer the meat into a dish and keep warm. Remove the lemon leaves and garlic cloves, and thicken the sauce.
9. Pour the juices over the meat and top with the gremolata.

Pull up your sleeves, keep that serviette at hand, and tuck in. Warning: make sure you have a slice or two of toast handy for the marrow…

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Until next time…  Have a feast and stay warm!

www.sophialindop.com