Jennifer Sanasie recently spoke to Taste the World with Jenny Morris author and Chopped South Africa judge Jenny Morris to find out what we can look forward to in the exciting first season of this internationally acclaimed cooking show.

Morris mentions that the judges took great care in being kind, impartial and fair. She also explains how the programme works and stresses that the contestants are all professionals: “The whole thing about Chopped is number one you have to be a chef to enter. Most chefs have got some kind of experience.” She also mentions that passion, and ability to make beautiful meals with ingredients they have never seen before was important. “It was lovely to see the creativity that came to the fore.”

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• Taste the World with Jenny Morris by Jenny Morris
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• Cooking with Jenny Morris by Jenny Morris
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Jenny Morris was in studio with Pippa Hudson on 567 Cape Talk where she shared her thoughts on “Freedom Food” – dishes to celebrate twenty years of democracy in South Africa.

Listen to the podcast for Morris’ recipe for Fennel and Mieliepap with Chicken Gizzards and a delightful discussion on South African dishes:

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• Taste the World with Jenny Morris by Jenny Morris
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  EAN: 9781920289751
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• Cooking with Jenny Morris by Jenny Morris
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Next time you light a fire for the braai consider using this recipe by Jenny Morris, author of Taste the World with Jenny Morris, for a delicious sirloin steak.

Morris uses ground cumin and white pepper to flavour the meat and shares her secret to cook the perfect steak: “make sure that the grill is really hot”. Try her recipe, shared with Agri Eastern Cape:

Ingredients (makes 12)

1 whole Steakhouse Classic sirloin (exclusive to Checkers)
1 tbsp. olive oil
2 tbsp. ground cumin
1 tsp. ground white pepper
Salt to taste

• Complete Recipe: Agri Eastern Cape

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In a recent column for The Next 48hOURS Jenny Morris has shared a recipe for Chouxnuts dipped in chocolate icing as well as revealing how she managed to convince her son to make them for the family’s Sunday tea.

The Taste the World with Jenny Morris author writes that these little cream-filled bites are made using a basic choux pastry and the cream can be flavoured with chocolate or nut spreads:

Chouxnuts dipped in chocolate icing
Makes 10

Ingredients for the Chouxnuts:

120g butter
1 cup/ 250ml water
140g Sasko Cake Flour
4 large eggs (at room temperature)

• Complete recipe: The Next 48hOURS

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Jenny Morris, author of Taste the World with Jenny Morris, has shared a recipe for delicious Vietnamese Pho and noodles.

Shivering in Cape Town this winter, Morris thinks back to her holiday in Vietnam and decides to raid her freezer of beef shin and oxtail and whip up a batch of the warming broth.

One of the happiest travel memories is slurping a bowl of delicious Vietnamese Pho and noodles in Hoi Chi Minh City. I love the Vietnamese cuisine. It has been influenced by the Chinese, with the finesse of French, and the spices of India. What I love about Vietnamese food is the balance of flavour, textures and temperature; nothing is too sour or salty, and you can control the heat. All food is consumed to nurture and heal. When I first arrived in Vietnam I didn’t know what to expect, but I had an idea of what I wanted to taste because I had tried Vietnamese food before. I was curious though – would it taste better, or just different? Oh boy, it was far better than anything I could ever have imagined.

• Complete article and recipe: The Next 48 hOURS

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Cape Town’s first Street Food Festival takes place at Side Street Studios in Woodstock on Sunday, 27 July.

This event features a market, open from 9 AM, and a seminar with some of the city’s top food entrepreneurs, including Andy Fenner, author of Taking it Easy.

The seminar, titled Street Food Talks, runs from 10 AM to 3 PM and will cover some of the following topics:

- Getting started and making it work
- Building your brand – the importance of choosing your name, your logo design and packaging design
- Marketing your business and the importance of social media
- Knowing when to say no
- Business planning and management
- On the street vs retail

Entrance to the market is free and tickets to the seminar cost R297,95.

Don’t miss it!

Seminar Details

• Date: Sunday, 27 July 2014
• Time: 10:00 AM to 3:00 PM
• Venue: Sidestreet Studios, Sidestreet Studios
  48 Albert Rd
  Woodstock
  Cape Town | Map
• Cover charge: R297.95
• RSVP: Buy tickets online at Quicket

Book Details

• Taking it Easy: 20 of SA’s top chefs cook for family & friends by Andy Fenner
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  EAN: 9781920289560
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Jenny Morris was in studio with Pippa Hudson on 567 Cape Talk, talking winter food and sharing a recipe for a beef or lamb curry and a raita to serve with it. They also discussed how to cook and bake with coconut flour, which can be used as a gluten free substitute for wheat flour.

Morris then answered some listener questions including how to freeze pumpkin and whether coconut meal is the same as coconut flour.

Listen to the podcast:

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New from Sunbird Publishers, a revised and updated edition of On Route in South Africa and the Afrikaans version, Op Pad in Suid-Afrika, both by BPJ Erasmus. Over 100 000 copies of the book have been sold and the new editions have been featured on the Exclusive Books Homebru Selection for 2014:

From Pofadder, eMkhuze and Haenertsburg to Cookhouse, Klipplaat, Maokeng and Taung … South Africa’s amazing diversity is an invitation to take to the road.

This revised and updated edition of On Route in South Africa has a new, contemporary look, but contains all the features that have made it such a classic. Previous editions won a special place in the hearts of South Africans. No other book available offers such a range and depth of information about the villages, towns and cities of this land, and on the intriguing and informative tales they have to tell.

The 37 chapters are arranged in logical sequence, beginning with Cape Town and radiating outwards. Each chapter corresponds to an established and coherent geographic or demographic area. Included are detailed regional maps, incorporating up-to-date place names, and complemented by route directions within the text. With its expanded text and more than 500 photographs, On Route in South Africa contains a remarkable wealth of information, making it the perfect travel planner and companion.

About the author

BPJ Erasmus, graduate of the Universities of Stellenbosch and Cape Town and author of both the first and this edition of On Route in South Africa, lives in the village of Phillipstown in the Great Karoo, where he moved from Pretoria in 1989. Since the early 1970s, he has written, contributed to, edited and translated a number of reference books and other works of non-fiction. He is married with four children.

Book details

• On Route in South Africa by BPJ Erasmus
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  EAN: 9781868420254
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• Op Pad in Suid-Afrika by BPJ Erasmus
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  EAN: 9781920289652
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Jenny Morris has shared a delicious recipe from her latest cookbook, Taste the World with Jenny Morris, as an ode to an ingredient deserving of celebration: the egg.

Morris writes, “So versatile and adaptable, simple to prepare and cooks in minutes to boot – they really are in a food category all their own. Tasty and satisfying, eggs are one of my most reliable allies in the kitchen. As long as there is an egg in my fridge I know I will never go hungry.”

Try her recipe for Egg Foo Yong, “delicious served hot or cold”:

Egg Foo Yong My Way

Ingredients for the Omelette:

2 Tbs vegetable or peanut oil
1 red onion, sliced
3 cloves garlic, crushed and chopped
2 cm ginger, finely chopped
1 small red pepper, sliced
2 spring onions, sliced
1 small handful coriander, roughly chopped
1 cup mung bean sprouts
½ tsp cornflour
A little sesame oil, to taste
Soy sauce, to taste
10 eggs, beaten

• Complete recipe: The Next 48hOURS

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• Taste the World with Jenny Morris by Jenny Morris
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Jenny Morris has shared a recipe for Lamb, Brinjal and Butter Bean Curry from her latest cookbook, Taste the World with Jenny Morris, in her column for The Next 48hOURS.

Morris writes that this is the perfect winter meal: “It never fails to warm and satisfy the whole family and the leftovers taste better the next day and make for fabulous sandwiches.”

Lamb, Brinjal and Butter Bean Curry

• 2 long, large, firm brinjals, cubed
• 3 Tbs vegetable oil
• 3 Tbs unsalted butter
• 3 large onions, thinly sliced
• 5 cm piece fresh ginger, grated
• 15 ml coriander seeds, toasted and ground

• Complete recipe: The Next 48hOURS

Book details

• Taste the World with Jenny Morris by Jenny Morris
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  EAN: 9781920289751
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