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…

Website:
www.sophialindop.com

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Contact me at contact@sophialindop.com

Hickory, Chicory, Doc…

 Yip.  The Doctor says that, not only is my latest find scrumptious, but it is also good for you!  It oozes Vitamin B6 as well as other vitamins and minerals, contains next-to-no saturated fat, and is an excellent source of dietary fibre.  But, mostly (drum roll…), it contains less than one calorie per leaf!

Chicory.  Witloof.  Belgian endive.  White gold.  These are all names for the versatile vegetable that was discovered in Belgium in 1830, and can now be found here all year round.  This member of the daisy family can be cooked or used raw in salads.  With its mild slightly bitter, yet delicately sweet flavour, chicory is great as an appetizer, or as an accompaniment to rich main dishes.
 

Creamy Chicory Bake

Serves 4 (1 chicon / ‘head’ per person)
Difficulty - easy!
Wine as accompaniment - SIr Lambert Sauvignon Blanc (from way up the West Coast) or Lomond Sauvignon Blanc (from the 'real' Southernmost tip of Africa, Cape Agulhas)
Preparation time - 10 minutes
Cooking time - about 30 minutes

Ingredients
4 chicons of chicory, halved lengthways
200ml fresh cream
50ml Verjuice or white wine
1 egg
50g Pecorino, grated
2T parsley, chopped
1t cornflour
Salt, freshly ground black pepper, and freshly ground nutmeg to season

Method
1. Preheat the oven to 190°C.
2. Pack the halved chicons flat in a dish, cut side showing upwards.
3. Combine the cream, Verjuice (or wine), egg, Pecorino, parsley, and cornflour.
4. Season with salt, pepper and nutmeg.
5. Pour the mixture over the chicory and bake for 30 – 35 minutes or until golden brown.

Baked Chicory and Lamb Moroccan style

Then, last night I was determined to create a dish using chicory, but with a Mediterranean twist…  This is what I did and it was yummy!

Serves 6
Difficulty - easy!
Wine as accompaniment - Paul Cluver Gewürztraminer or Kleine Zalze Bush Vines Chenin Blanc or L'Ormarins' Terra del Capo Sangiovese
Preparation time - about 30 minutes
Cooking time - about 30 minutes

Ingredients
6 lamb chops - 1 per person
1 small onion, sliced
Oil to fry the onions in (just a little)
About 100ml Verjuice
6 chicons of chicory
500ml plain Greek yoghurt
A couple of leaves of fresh mint, chopped
Salt and freshly ground black pepper to taste
About 250g couscous
250ml boiling water
1T grapeseed oil
1t salt
5 fresh dates
5 soft dried apricots
Roasted almond flakes, a handful
Roasted pine nuts, a handful
Canadian Maple syrup to drizzle

Method
1. Preheat the oven to 180°C.
2. Fry the sliced onion in a saucepan, and add the lamb chops when the onion turns brown.
3. Add the Verjuice and allow to cook slowly until dry (about 30 minutes) and brown.
4. Place these at the bottom of a dish, and cover with the chicory, cut side facing down (to absorb the flavour of the meat.)
5. Combine the yoghurt and mint, and season with salt and pepper.
6. Pour the yoghurt mixture over the lamb and chicory, and bake for 20 minutes.
7. In the meanwhile, prepare the couscous by covering it with the boiling water, adding the salt and oil, and mixing it lightly with a fork. Cover and leave on the side so that the couscous will absorb the water and become fluffy.
8. Chop the dates and apricots.
9. Roast the nuts.
10. Fluff up the couscous and add the fruit and nuts. Drizzle with Maple syrup and mix well.
11. Cover the lamb and chicory with the couscous, and bake for another 20 – 25 minutes until golden brown on top.

Oh, and one more thing…  There are so many vegetables other than chicory that traditionally we have not used much, like parsnips and turnips and baby fennel.  Buy them.  Play with combinations.  Enjoy them!

My latest cookery course begins this Saturday – let me know if you’d like to join.  This is your last chance.  It runs on Saturdays 12th, 19th and 26th at my home in Bergvliet, Cape Town, from 10h00 to 13h00.

Furthermore, our trip to Spain, France and Italy is fast approaching and I have begun getting things ready…  Can’t wait for August 14th!

Be sure to check out what’s on offer at Taste the Cape.  You won’t want to miss out!

This is me signing off until next time…

www.sophialindop.com