WYNANDT AND THE DELICIOUS MONSTER (MONSTERIA DELICIOSA)

I couldn't wait to get stuck into Wynandts wonderful creation                                                                                     UHG

Wynandt Van Rooyen is a young up-and-coming chef, who one day could become a rock star in the culinary world. When it comes to food, he is passionate, daring, knows the basics very well and he cares for our planet. He is all this and what’s more, he is an intrepid hunter of the elusive Delicious Monster.

Too green for chomping              UHG

Finally a ripe one UHG

The giant punctured leaves of the tropical plant, Monsteria Deliciosa, are characteristic of suburban Cape Town. They seem to ‘jungelate’ every other domestic garden. The Monsters that lurk on the verges between the high garden walls and public roads are the ones that Wynandt, our fearless monster hunter, is after. If they are so common, you might wonder, why are they so elusive? Well, to find a ripe fruit can prove to be a little tricky. You have a better chance of smelling a ripe one before you see it. They are the same size and shape as a ‘mealie’ (South African ‘corn on the cob’) and they have kernels like a ‘mealie’, but their flesh is sticky, juicy and oh so sweet. The ‘delicious’ part is that they taste like a mixture of banana and pineapple; the ‘monster’ part is that the fruit can have these little black husks that stick into your tongue and the inside of your mouth and leave you feeling a bit like you have eaten an angry cheese grater… so approach with caution!

 A HUGE and proud 'Monsteria deliciosa' leaf                                                                                                                      UHG

For this reason Wynadt’s yummy creation uses only the juice, combined with white rum. TropicallyPineapplyBananaryRummy, what more could you want on your crêpe?

WHAT YOU NEED FOR THE CRÊPES (Serves 6)

2/3 cup flour

1 cup milk

1 egg

A pinch of salt

Batter time                                                                          UHG

WHAT DO TO

Using a whisk or fork, combine all the ingredients in a mixing bowl. You want the smooth batter to be the consistency of pouring cream, so add a little more milk if you need. It’s good to let the batter chill in fridge for a while (overnight is best). It does thicken up while in the fridge, so you may have to add even more milk. Wipe some oiled kitchen paper over your frying pan. Place the pan over medium heat and ladle in just enough batter to cover the base of the pan, pour off any excess batter back into the bowl. When you are able to lift the crêpe without tearing it, flip it and lightly cook the other side. Place on a plate and repeat, to make a pile. (The first crêpe usually comes out a bit scruffy and should be chomped immediately by the cook with whatever sweet goodies are at hand.) Your little heap of crêpes can be covered, kept in the fridge and heated surreptitiously in a microwave oven (did I say microwave?!) when required to impress anticipating guests. Just remember to cough when it pings.

Kernels ready for squishing      UHG

Moster juice; delicious!              UHG

WHAT YOU NEED FOR THE SAUCE

The juice of 1 delicious monster fruit

1 tablespoon of white sugar

A splash of water

A glug of white rum

 A generous knob of butter

WHAT TO DO

Squish and squeeze the juice of the succulent kernels of the delicious monster through muslin cloth into a bowl. Sprinkle the sugar into a small frying pan over a medium heat, splashing just enough water to wet the sugar. When the sugar starts to caramelize, glug in the rum and flambé. Pour in the monster juice and reduce until it coats the back of a spoon. Add the butter and stir until it’s incorporated. The shiny caramely sauce is now ready to be drizzled over the crêpes, which you have placed like little ‘wet rags’ (a Nigella-ism) on a platter.

Fireworks are always entertaining                                                           UHG

Reduce until the sauce coats the back of a spoon                                    UHG

Wynandt, the fearless MONSTER hunter with his bounty                   UHG

That is seriously YUM                                                                                                                                                       UHG

SHITAKE 'BOMBING'

The mysterious 'Hooded Scavenger' ('HS') goes about his work                                                                                           UHG

Recently I was lucky enough to be invited to a mushroom growing workshop by none other than Gary Goldman ‘The Mushroom Guru’ himself and his scientifically-minded mate Craig Fourie. Together they ran an informative, practical, yet casual workshop on how to grow shitake and oyster mushrooms. During the workshop we each prepared two logs, which we hope will sprout scrumptious shitake mushies in anything from six to eighteen months. Instant gratification it is not.

Almost ready for the pan     The Mushroom Guru

The result of much patience  The Mushroom Guru

So, basically what one has to do is to get yourself a recently-felled oak log (oak is best), drill a bunch of holes in it about a fist distance apart, tap shitake-inoculated dowels into each hole, seal with wax and wait and wait and wait … I believe the bigger the log, the longer the wait, but once the log starts producing it will do so for longer.

I got so excited by this whole endeavor that I immediately rushed off and bought 500 dowels from Gary. Now, 500 dowels equals a lot of oak logs and I soon found out that freshly cut oak logs are not easy to come by.

A friend had told me that a large oak tree had been blown over in a public space where he goes jogging. A plan started turning over in my head: this was a job for my mysterious mate ‘The Hooded Scavenger’. Anyhow my hooded friend consulted with his friends and his friends’ friends, and we were all assured that no environmental nastiness would result from this cunning plan. With any luck, just basket loads of delicious mushies. I mean, how bad can that be?

'HS' smacking in a Shitake-inoculated dowel (after many finger bashings, he changed to a rubber mallet)              UHG

Now, you might have heard of ‘guerrilla gardening’ where kindly folk create gardens in public spaces, so as to brighten up the area with flowers and edible plants. There is also ‘seed bombing’ where for the same reason seeds are scattered about. So ‘The Hooded Scavenger’ and a few of his friends headed off to the fallen oak, armed with a battery-operated drill, a packet of shitake-inoculated dowels, a few candles and a great deal of stealth (bar the whining drill and smacking mallet) and went about ‘spawn bombing’ some sawed logs from the fallen oak.

Only time will tell if his plan is really one of great cunning…

A huge thanks to Craig and Gary for sharing their knowledge so generously.

Please refer to their website (www.mushroomguru.co.za) for info on mushroom and future workshops.

Isn't that nature thingy brilliant?                                         The Mushroom Guru

NASTURTIUM 'CAPERS'

A UHG Spaghetti Puttanesca. So foraged, so simple, so delicious                                                                                   Zam

If you take a little stroll around Cape Town’s leafy neighborhoods during winter you are bound to come across pockets of rambling nasturtiums. Man, they are everywhere! When the dry summer comes along they seem to disappear, only to happily pop up again after the first winter rains. Luckily, if they are in a cool shady nook, they hang around all year.

Charlie + camera = show-off       Zam

A wonderful way to pass time         Zam

Nasturtiums not only keep pests off the edible goodies growing in your garden, but they are mighty fine edibles themselves. Pop a few in your sandwiches, toss them into a salad or a stir-fry, grind them into an amazing pesto, fashion a few ‘health grenades’ (http://theurbanhuntergatherer.blogspot.com/2012/08/the-evolution-of-health-grenade.html), make ‘capers’… the list is as long as your imagination can muster.

How can nasturtiums not brighten your day?                                                                                                                        Zam

With summer well on it’s way, the nasturtium flowers are turning to seed, so why ever not position yourself in a cheerful nasturtium patch and let the peppery smells and the warmth of the mild spring sun Zen you out, while you absent mindedly pick the seeds for your year’s supply of pickled ‘capers’.

Suburban foraged olives                 Zam

The flower turning to seed              Zam

Of course they are not real capers: real capers are the buds from a caper bush and not nasturtiums seeds, but you can use these in your kitchen as you would their Mediterranean counterparts.

Wynandt (a chef to keep an eye on) and I grabbing some fennel         Zam

What a shot. Only a single caper ended up on the floor                          Zam

Here is a little Pasta ‘Puttanesca’ recipe I made from our very own West Coast anchovies (courtesy of Chef Stef), my suburban foraged olives, my friends Jeremy and Gus’s nasturtium capers and a little foraged fennel. The dish was delicious and had lashings of character.

The lads in kitchen                       Zam

What You Need (serves 5)

About 5 anchovies

1 can of whole, peeled tomatoes, roughly chopped

1 tbsp of nasturtium capers

1 clove garlic chopped

1 chili (optional)

1 modest handful of olives (pips removed)

1 handful chopped fennel to garnish (parsley or basil is great too)

1 generous glug of olive

1 packet of spaghetti 500g

1 generous sprinkle of parmigiano per portion

What To Do

Get a pot of water with plenty of salt on the go for the pasta. While you are waiting for it to boil, chop the garlic and get rid of the olive pips. When the water starts to boil, throw in the spaghetti. Chuck the anchovies into a large pan with a glug of the olive oil, fry gently while breaking up the anchovies with a spoon. Add the garlic and soften, now chuck in the tomatoes, olives and capers and bring to a gentle bubble, while stirring occasionally. When the pasta is ‘al dente’, drain, add to the pan of yumminess, scatter in the chopped fennel and give the whole lot a good mix. Serve with plenty of parmigiano.

I couldn't wait to get stuck in                             Zam

Finally a massive thanks to Wynandt for the his pesto, foraging company and inspiration and to Zam for his amazing pics. Zam you are such a dude, dude.

A gentle bubble will reduce, intensify and infuse                                  Zam

Wynandts' awesome nasturtium pesto                                                        Zam

Nasturtium capers ready for the pan                                                         Zam

SWISS CHARD QUICHEY THINGY

Simple and yummy                                                                                                                                                    Ian Ian

If you wear forager goggles, you’ll be amazed how many edible goodies are about. Right next to one of the busiest recreational walkways in Cape Town are big patches of delicious Swiss chard (what we South Africans commonly call spinach)

Get your forager goggles on and be amazed              UGH

Often during a lazy stroll along the Sea Point promenade, I will spontaneously pick a bunch for part of the evening’s dinner. When my friend Ian Ian arrived with some duck eggs, we made it our purpose to collect a modest basket full for a ‘quichey’ (without pastry) dish.

'I told you it was spinach' said the local                     UHG

I tried a similar dish a few days before, which was rather pleasing. I used some of my foraged olives and a grating of goats milk cheese. This time, because Ian Ian doesn’t have a fabulous relationship with goats milk cheese, we used feta instead.

The two of us must have looked rather cute, prancing around and taking photos of each other with our little basket, but it is Sea Point and anything goes.

What you need

-       1 bunch of Swiss chard roughly chopped & very well washed

-       4 eggs (duck if possible)

-       Olive oil, a glug

-       A small handful of pitted olives

-       1 tablespoon of chickpea flour (optional)

-       1 onion sliced

-       1 garlic clove, finely chopped

-       A pinch of nutmeg

-       1 teaspoon of ground cumin

-       A sprinkle of cheese, grated or crumbed

-       Cream, a generous dash (125ml)

-       A pinch of salt and grind of black pepper

Different color duck eggs     Ian Ian

What to do

Turn oven on to 180°C. Cover the base of a medium sized pan with olive oil and soften the onions, add garlic and cumin, cook and occasionally stir until the garlic too has softened and the cumin is incorporated into the mix. Heap the chard into the pan; don’t panic if you create a small mountain of green in your pan. When it has neatly collapsed into the pan, turn off the heat, add the olives and give the whole lot a mix. Now, in a cup make a paste with the chickpea flour and some of the cream. In a separate bowl whisk the eggs, add the chickpea paste, the rest of the cream, the nutmeg and season with salt and pepper (not too much salt, remember you’ve got olives and feta). Pour your egg mix over the chard mix and sprinkle enough cheese to lightly cover the top. Pop into the oven and bake until the egg has set and the cheese has browned. In the perfect world the centre should wobble slightly if you jiggle the pan. Chomp hot or cold.

Wash well, very well                                                                             Ian Ian

Swiss chard for free                                                                                    UGH

The mountain of green starts to wilt                                              Ian Ian

Now for the eggy mix, then into the oven                                       Ian Ian

My goat cheese one, complete with fully a foraged salad                    UHG

SOUR FIG DELI

The Sour Fig Deli is starting to take shape in  Walmer Estate; a vibrant and colorful neighborhood.                          Me

Hello, I’m back.

Yip, it seems a long time ago that I last wrote a blog, but we all know that, ‘that life stuff' sometimes gets in the way of very very important things, like writing a blog.

The front door - branding to come    Me

Anyhow, I’m very excited to tell you that my friend Stef and I are getting ready to open a deli in Walmer Estate, Cape Town. It’ll be called SOUR FIG DELI and when it opens is a mystery even to us. What I can tell you is I’m inspired and scared at the same time.

Stef rented our (Mans and my) old office and turned the garage into an industrial kitchen to cater of his food markets. Then came the deli idea and ever since we have been plotting, planning and occasionally butting heads, but our rather idealistic vision is coming together in tiny increments.

We hope to be as true to our ideal of being as kind to the earth as possible by following the current food trend of serving meals that are as regional / local and seasonal. In fact we plan to take it a step further by trying to encourage our local community to supply us with as much produce as possible from their own gardens. What would make us unique is that everyday we hope to have a foraged item on our chalkboard menu.

The one pledge we’ll make from the day we open is to have zero waste. This will require organization and effort. Earthworm farms, bokasi and composting will deal with the bio waste, while glass, plastic, tin and paper will be taken regularly down to the local recycling plant. Ok, I know it’s a bit premature, but if all goes well, sometime in the future we even hope to have a diesel tuk tuk to do our collections, recycling trips and general running around. A real exciting part is that we hope the tuk tuks diesel will be bio diesel recycled from Sprung (Stef's food market business) and from the deli.

I know I know, it’s all rather hippy, but I was born in the sixties and am a hippy at heart.

Watch this space..........

The inside is coming along too      Me

Foraged succulents                            Me

Nothing like a bit of graffiti to give us an urban feel                                                                                                            Me

KHAYELITSHA WONDER BREAD

Click on the video blog to see this colorful and eye opening bread recipe.

I want to extend special thanks to all the people who made this video possible.

They are:

Thembi Gwangqa - Host and Baker
Lucy Leheilliex - Edit Director
Nic (Moose) Good - Director and Camera
Lauren Biernann - Stills
Luke Williamson - Edit
Jane Good - Second Camera
Ingrid (Prague) Navatil - Stills
Jeremy De Kock - Technical

PINE RING MUSHROOMS

Pine Ring Mushrooms, the epitome of autumn                                                                                                                     Me                               

When I see the first cheap avos being sold next to the road I know that autumn is here and winter is on its way. One of my favorite little autumn reminders is the appearance of Pine Ring mushrooms. Everything about them bellows “AUTUMN!”

Doing what makes me really happy                                                    Mans

 If you take a stroll through a pine forest a few days after the first ‘winter’ rains, you may well find little mounds of pine needles being pushed up by enthusiastic mushrooms wanting to escape. Gently lifting up these nubbins of needles is rather like opening a lucky packet: you may hit the jackpot and find a Pine Ring mushroom or even a Porcini, but beware, because a lethal Death Cap mushroom could be lurking beneath.

If you've got lots, preserve them    Me

It’s hard to deny that The Porcini is King, but lets not forget to give praises to the delicious Pine Ring. They are robust in every way, especially in flavour. Their stems are tough and need to be chopped up small before they are scattered into the frying pan, or they can be used to make a yummy, burnt-orange-tinted clear stock, which is perfect for a Pine Ring risotto: the color alone is autumn in a bowl.

If you are lucky and end up with so many that you have to carefully balance your basket to stop the cheeky little buggers from tumbling out while you head back to the car, then try cooking them in vinegar, a little water and salt, then preserve them in olive oil with a few herbs and maybe some rinds from the first lemons of the season.  

The stems make an amazing stock                                                     Ian Ian

Remember, when it comes to mushies, if you don’t know what it is, for goodness sake DON’T CHOMP IT.

Look at those beauties                                                   Mans

Some useful numbers to know:

Tygerberg Poison Clinic – 021 931229

Unitas Poison Centre Johannesburg – 0800111229 (toll-free)

Saint Augustines Hospital Durban – 0800333444 (toll-free)

Pine Ring risotto, Autumn in a bowl                                                                                                                            Mans

'NUM NUM' TIME

A local trying out a Mum Mum outside Fiezel's Pastry shop                                                                                         Zam

What on earth is Num Num, you may well ask?

Well, it seems as though they are becoming a rather fashionable foraged fruit and I fully understand why. They are eye scrunchingly tart, yet delicious. Here is South Africa they are also called a Natal Plumb, but their proper name is Carissa and now that I have got my Num Num goggles on, I just seem to notice them everywhere in our city.

Edgy stuff, foraging above the N2                                                                                                                                      Zam

Mum Mum war wound  Zam

Take care; they come with a health warning. If you manage to get past the long angry thorns to grab a few, then you must eat only the ripe ones, because the green fruits are poisonous, dangerously so according to Wikipedia. More than once have I had an iffy stomach from over-enthusiastic foraging.

I am working on a project with the prestigious Monte Nelson Hotel, where I take guests foraging in the city, and afterwards we go back to the hotel, where executive chef Rudi Liebenberg prepares a meal with our foraged bounty and serves it to the lucky guests, right there in the kitchen, at the ‘Chefs Table'. 

Anyhow, a few weeks ago I was lucky enough to chomp a wedge of mouth puckeringly yummy Num Num Tarte Tatin that Vicky the head pastry chef made. After two messy attempts a while back, I was again inspired to give a Tatin another crack, but first I had to mission a few hundred meters down the road to pluck a few Num Nums, then it was a short trot in the other direction to buy a little puff pasty from Fiezel at his authentic Pastry shop.  (Really good buttery pastry, I tell you)

I was thrilled with this, my first successful Tarte Tatin                                                                                                       Me

So armed with a non-stick pan, butter, sugar, pastry, Num Nums and Vicky’s method in my memory bank, I made my first successful Tarte Tatin. I must say I jolly pleased with the result, as were Fiezel and his staff. Yeah for us…

 Mum Mums, Natal Plumbs or Carissa                                                                                                                                     Zam