Your Family – September 2019

SEPTEMBER 2019 9

FEATURE: MARGIE ELS-BURGER PHOTOS: DYLAN SWART AND SUPPLIED PRODUCTS AND PRICES CORRECT AT TIME OF GOING TO PRINT* SEE PAGE 108

SPANSPEK

CAPRESE SALADS

Serves 6 Takes 30 mins

2 ballsburratacheese,torn

½spanspek

½wintermelon

handfulmint,chopped+extra

6 slicesParmaham,torn

FORTHEVINAIGRETTE

60mloliveoil

30mlhoney

juiceof 1 lemon

smallhandfulbasil+extra

Replace burrata with bocconcini (small mozzarella balls) or

cubed mozzarella.

variation

1 Divide the burrata between

6 glasses. Use a melon baller

to cut the spanspek and melon

into balls. Mix the mint through

and spoon into the glasses with

scrunched pieces of ham.

2 For the vinaigrette, blitz

together all the ingredients until

smooth. Season. Serve drizzled

over the salads and top with

extra mint and basil.

did you know?

Burrata is an Italian cow’s milk cheese made from

mozzarella and cream. The outer shell is solid mozzarella,

while the inside contains stracciatella (soft, stringy curd)

and cream, giving it an unusual, soft texture.

FIVEMINUTESWITH...

STOCKISTSONPAGE 108

LANSERS ON MAIN

Lansers on Main is an amazing bistro in Bryanston,

Johannesburg, that serves superb French and

Italian home-style cooking with a twist. Think

stuffed calamari (served with a vodka, mustard-

infused cream sauce), tomato tart (roasted

tomatoes on apricot mustard crust topped

with basil and chevre), pork belly (served with

Grandma’s roasted potatoes, vegetables and a

pineapple honey glaze sauce) or porcini risotto

(with black mushroom, Parmesan and truffle oil).

Tel: 063 398 8314.

HANDS-ON

BREWING

Enjoy the manual brewing method

that fully extracts flavour by

placing the stoneware pour-over

coffee-maker on your Le Creuset

mug and pouring hot water over

the ground coffee. R355.

ChefLanser

WHAT’S YOUR GO-TO MEAL AT HOME? I’m not

one to boast, but I make the best beef lasagne in the

world.I’vegotitdowntoafineandefficientart.

BEST KITCHEN ADVICE? Create depth and

flavour in almost anything savoury by starting with

mirepoix – onions, carrots, celery and leeks. Thicken

cream-based pasta sauces with a squeeze of lemon

juice. Add a little bicarb when boiling spinach to

help retain its rich green colour. Never use ‘easy’

knife-sharpening gadgets – they wreck your blades.

Invest in a sharpening stone and your knife will last

alotlonger.

FAVOURITE PASTA SAUCE? Porcini risotto. For a

quick and easy option, I love chicken and mushroom

sauce with penne pasta. To make this, simply sauté

onion and garlic, then add spiced chicken strips and

cook for about 5 minutes. Add sliced mushrooms

and cook for another 4-5 minutes. Add basil pesto

and cream and let it reduce to your liking. To thicken

further, add grated Parmesan. (Don’t worry about

quantities here!)