South African style curried chicken wraps

I am so excited to be able to cook with Bulgarian yogurt again, being lactose intolerant its one of the things I missed most , now since the Woolworth's lactose free Bulgarian I can add smoothies, tzatziki, yogurt marinades and dips back into my diet. This is also right on time for all my triathlon training,  as I have learnt, dairy is a great post workout food for used for recovery. Dairy contains carbohydrates which aid the muscle glycogen recovery and repair the muscles with much needed amino acids especially necessary for people like me doing multi sports training and need quick recovery to do the next sport the following day or even the same day. 

My very South African wraps are made using our local Mrs Balls chutney, Malay curry spices and of course the yogurt pictured above. It is a healthier, lighter alternative to the traditional Salome which you get on the streets of Cape Town, a roti with a curry filling loaded with butter and oil.

Quick and easy to make they are low fat and dairy free but contain wheat, either buy wheat free wraps made of corn or just wrap the filling in lettuce leaves for a paleo friendly version / wheat free.

South African style curried chicken wraps

Serves 1

Chicken:

1 chicken breast, flattened

30ml cape flour

2ml local curry powder

1 ml paprika

pinch of cinnamon

pinch of garam masala

salt and pepper

Squeeze of lemon

olive oil blend

Tzatziki:

1/4 cucumber, grated but throw the pip part away

2tbsp Bulgarian yogurt, can be lactose free

1/4 garlic clove, grated

pinch of chopped parsley

salt and pepper

squeeze of lemon

Chutney vegetables:

1 carrot, peeled and julienne

1 baby marrow, julienne

1tbsp Mrs Balls chutney

fresh chopped coriander

pinch of salt

1 wrap, I used Woolworth's multi seed

20g bunch of rocket leaves

Chicken:Heat the oil in a pan, mix the spices into the flour and seasoning.

Coat the chicken in the seasoned flour and fry in a little oil until golden and crisp on both sides.

Tzatziki: just mix all ingredients and season to taste.

Chutney vegetables: just mix.

Heat a dry pan and lightly warm the wrap on both sides, fill with prepared fillings, rocket, sliced chicken, chutney vegetables and tzatziki. Roll up tightly and toast the outside again.

Serve with more sauce and if you feel like some tomato salsa or even avocado.

Recipe and pictures copyright by Tamsyn Wells

Traditional Vietnamese Coffee

This heatwave we are experiencing in Cape Town has reminded me of my travels in Vietnam where it is like this almost permanently, my favorite holiday of all time I recall arriving in Saigon at 6am, we couldn't check into our rooms yet so we hit the city streets. I am totally a morning coffee girl especially at work where problems arise before my cuppa.

My travel partners and I try eat and drink locally where possible, forgoing the chains like Starbucks, we sat at a tiny coffee shop and I ordered their speciality of course. This was the best coffee I had ever had, loaded with ice and slightly sweetened I gulped it down, some had coffee jelly balls (caviar) floating inside which was even more of a treat.

Here is my version to refresh on this hot day, putting my Caffeluxe machine to good use along with my favorite kitchen gadget, my Kenwood machine.

This recipe has dairy, sugar and caffeine, drink after a workout.

Vietnamese Iced Coffee

Makes 1 glass

Double shot of espresso, I used Caffeluxe

2tbsp condensed milk

Full tray of ice

Place all the ingredients into a liquidizer and blend until the ice crystals are fine.

May replace the condensed milk with almond milk and a bit of honey or stevia if you are lactose intolerant. This will also work as a Rooibos drink if you replace the coffee with a strong Rooibos shot.

Recipe and article copyright by Tamsyn Wells

15 on Orange Hotel Conference Centre Relaunch

Everyday I walk through the doors of this beautiful place I feel proud to be working at 15 on Orange Hotel especially for its modern beauty and spunk, very different to other hotels in Cape Town, even after being there for over four years now, this relaunch wowed even me once the nerves of feeding 500 people had settled.

On arrival the guests were offered Graham Beck sparkling wine with house made Creme de Cassis caviar with a long extravagantly decorated table filled to the brim with beautifully crafted canapes, even if I do say so myself.

The 500 media and local celebrities were entertained by gogo dancers, stilt walkers, acrobats and a few musicians, the sexy dancers in the pod rooms catching everybody's eye.

Some of the canapes on offer were gazpacho shots with tomato bruschetta, beetroot and goats cheese tian, gravadlax with pickled beet, quail and chicken scotch eggs and sesame beef tataki.

There were endless oysters, tuna tartare in sesame cones, gorgonzola brulee topped with green fig, cauliflower custards, duck tartlets and colourful crudite with hummus.

The guests were then ushered to our Murano bar, the purple bar covered in chandeliers and murano cryslal links from Venice for an assortment of sushi and sashimi with our famous watermelon crush cocktail as well as onto our Judges lounge deck for an Urban Braai of wild mushroom parcels, prawns and beef sliders to the sounds of the Marimba band.

Finally everybody went downstairs to the conference centre for a dessert and candy bar as well as a cheese bar with all the trimmings, parmesan wheel, lavash, cheese straws and preserves.

The grand finale was a rock out to Just Jinjer, favorite band, best food and most beautiful place made for a great evening and an amazing relaunch.

Pictures and article copyright by Tamsyn Wells

Butternut curry and the benefits of turmeric

The more I read about turmeric lately the more amazed I am at its load of uses and benefits I really wanted to post about it. Luckily being born in South Africa our food is influenced by Durban curries and Cape Malay all using different blends of curry spices all with one of the main ingredients being turmeric.

The main active component in turmeric is curcumin which can help prevent Alzheimer's proven with India's low rate of illness and is a strong cancer fighter. It is an age old remedy for inflammation or sore muscles and joints as well as easing pain just as well as an Ibuprofen, it will also keep your bones strong warding off osteoporosis. Cardamon reduces blood pressure a spice also found in curry mixes. Coriander amazingly prevents food borne bacteria which will prevent food poisoning. I always prefer eating the right food over buying vitamins but turmeric does also come in pill form but may easily be added to your smoothies and hidden in other foods even when not making curry. 

This recipe is dairy, wheat and meat free so enjoy it anytime but especially tomorrow for meat free Monday.

Butternut Curry and all the trimmings
Serves 2
1 cup brown rice
1 medium butternut, peeled, seeded and cubed
20ml sunflower oil
1 small onion, chopped
2 garlic cloves, chopped
1 small piece of ginger, peeled, chopped or grated
1 chilli, chopped
100g fine green beans, top and tail and cut in half
1 large baby marrow, chunky cubes
8ml curry powder (the turmeric is already in this mix)
4ml cumin
4ml coriander spice
4ml garam masala
1ml cinnamon
20ml peanut butter
20ml chutney
20ml lemon juice
1 tin 150ml coconut milk
few sprigs fresh coriander, chopped
salt and pepper

Bring a pot of water to the boil (1lt) add the rice and 1 tsp salt, allow to simmer for 30-35 minutes then strain.
I steamed my butternut in a bamboo steamer above the rice while it boiled and was ready in 20 minutes.
In another pan heat the oil and fry the onion, garlic, chilli and ginger.
Mix the spices together and add to the frying pan. Add 300ml water and the peanut butter, bring to the boil. Add chutney and lemon juice.
Add the vegetables and coconut milk, cook for 20 minutes on low, stir occasionally.
Season, add fresh coriander and thicken if necessary with some cornflour.
Serve with the brown rice and tomato salsa, chutney, sliced bananas, naan bread, poppadoms and yoghurt, what a feast.

Tomato salsa
serves 2
2 tomatoes, diced
1/4 onion, diced
10ml white vinegar
5ml olive oil
chopped fresh herbs, coriander or parsley
salt and pepper

Mix together and season

Recipe and pictures copyright by Tamsyn Wells

Coconut Poached Norwegian Salmon, tenderstem broccolini and fine beans

There are some perks to being a chef, we get to occasionally buy some stock from our suppliers and over the festive season I bought a side of Norwegian Salmon which I skin, debone and cut into portions, place each portion in a bag and freeze, it defrosts so quickly like this and keeps its amazing colour and texture.

Broccolini on the other hand I always thought was a young version of a head of broccoli however its a hybrid created in Japan but still contains loads of vitamins mainly folic acid, vitamin C and potassium.

We all know Norwegian Salmon has high levels of Omega 3 which is good for skin, your memory and alertness, my favorite fish by far. This dish is wheat, dairy and gluten free, it also may be eaten by Paleo's following the caveman diet.

Coconut Poached Norwegian Salmon, tender stem broccolini and fine beans
serves 2

2 by 150g portions Norwegian Salmon (skin off, bones out)
1/2 onion, sliced
1 glove garlic, sliced
thumb sized piece of ginger, grated
1/2 pnt mushrooms, sliced
6ml  - 10ml red Thai curry paste, depending on your heat tolerance
1/2 tin coconut milk
100ml water
20ml soy sauce
5ml sesame oil
5ml fish sauce
squeeze of lemon juice
5ml chia seeds (optional to thicken slightly)
1/2 pnt tenderstem broccolini, washed and the end cut off
1/2 pkt fine green beans, top and tail
few sprigs of basil or coriander
40g rocket leaves or baby spinach

Fry the onion, garlic, ginger and mushrooms until light golden in a saucepan that has a lid which fits tightly. Add the curry paste, water and coconut milk.
Bring to a light simmer.

Add the soy, sesame oil, fish sauce, lemon juice, chia seeds and adjust the seasoning of the sauce.

Place the fish portions in the middle and the prepared vegetables around the fish, pace the lid on and allow to poach for 5-8 minutes depending how you like your fish, its also good to remove it from the heat in 4 minutes and allow it to sit for a few minutes.

Add the torn basil or chopped coriander.

In the bottom of your serving dish place the rocket or spinach leaves and top it with the vegetables, fish, lots of sauce and more fresh herbs.
Add a squeeze of lime optional.

*The vegetables may be changed to your liking, bok choy, baby corn, mange tout and baby marrow will all work well and any fish will work as well as chicken.

Recipe and pictures copyright by Tamsyn Wells

Royale Eatery

I have been going to Royale for so long that it never occurred to me to blog about it until I took a sabbatical from the eatery, went the other day again and it reignited my memory that it is actually one of my favorite burger joints in Cape Town.

Their website states they have over 50 burgers and counting, I have had about 10 of the 50 and all were great. My favorites are the Sweet Petunia, a basted beef patty with mushroom, rocket and mustard mayo and the El Burro, a beef patty blended with chorizo, coriander, and chillies, topped with mozzarella, smoked jalapenos, avocado and roast tomato salsa (pictured above).

They make everything fresh on site with different options of vegetarian, beef and chicken as well as basting or home made tomato relish and my favorite addition of wheat free, plain or wholewheat rolls. The sides are fries, sweet potato fries, salad or a mix of all and comes with tomato sauce, whipped sour cream and chilli sauce.

I don't need to say anymore, great vibe, great place, Royale Eatery.

Royale Eatery
237 Long Street Cape Town
021 422- 4536


Pictures and article copyright by Tamsyn Wells

Solms Delta Wine Estate

Solms Delta is a beautiful wine estate situated near Franschhoek one of my favorite places. I visited the farm with a group of friends to do the picnic in the forest by the Berg river for a birthday celebration. We had perfect Cape Town weather packed and ready to relax.

They have preserved the history of the farm in many different ways and it is fun exploring the estate with it's breathtaking views of the mountain and acres of vineyards. On arrival you collect your picnic boxes which are prepared if you ordered them as we did upon making our booking. 

After collection and the long drive you are allowed to have a free wine tasting which I suggest you do, the wines are all really delicious as each one became better than the next as well as a Pear cider which went so well with our picnic packs. They also offer the Chenin Blanc at R30 a bottle if you are attending the picnic served nice and cold on this hot day, all the wines have a story behind them and the reason they are called their unique South African names. They then drive you to the river in a tractor which was a fun treat, great for kids.

The Picnic Package is R145 per person and includes biltong and droe wors, bread, butter and crackers.

Assorted cheeses, onion marmalade, potato salad, broccoli salad, coleslaw with chorizo and a greek salad.

Mains were marinated ribs, meatballs, chicken pieces, salsa, fish pate' and cheesestraws. Finally for dessert was caramelised pineapple tarte tatin, mascarpone cream and fruit salad. All washed down with our wine and pear cider made for a great day out. The river is shallow but nice to hear it while you lay on the grass and the tractor collects you at 4:15 to return to the farm. You can buy wines to take home and there are many more events that take place here, concerts, food and wine pairing, trail runs etc.

I suggest everybody visit this estate but its a really nice idea to take your international guests to give them a feel of Cape Town.

Solms Delta Wine Estate

021 - 8743937

Pictures and article copyright by Tamsyn Wells

La Parada

La Parada is a new tapas bar/restaurant on the buzzing Bree Street in Cape Town. The restaurant is beautiful just like I would imagine the buildings to look like on the streets of Spain with a bar under ground called Bunker it is the new place to be.

We went for an early dinner on Christmas eve so it was fairly empty still but I am sure it picked up later, we were happy and got to sit at the window seats. All dishes come in a small (R15-R25) or large size (R35-R45).

We started off with lighter choices, the first was called spicy steak on the menu and was a bit plain for me, tapas should be small bites and big flavour, steak on toast with a spicy sauce under the steak just not wow. Second was calamari and potato with smoked paprika, calamari was tender and it was moreish but still lacked a bit of lemon zing.

The next two dishes were the best of the day, ham croquettes with pesto, crispy outside and soft centre, we fought for the last one. I was hesitant to order the paella but it was so tasty and the rice perfectly cooked with lots of different seafood bits.

The chickpeas in a tomato stew were also very good and has made my brother an avid fan of chickpeas requesting them all the time now. The Patatas Bravas were a deep fried potato cube covered in a tomato sauce, they forgot to add the chorizo but it was still a good flavour and went well with the fish.

                                   

The last two were line fish topped with a red pepper relish, it was light and fresh flavoured and the finally we tried the beef cannelloni topped with potato crisps which was well made with a pulled beef centre but had strong flavours of clove and nutmeg so if you not a fan of clove try the other meat dishes rather.

Overall a great night, we washed it down with artisan beers and its always fun to share food and chat while tasting different flavours. I would definitely go back we were really full after all this and chose the large size of each dish, the bill was R500 for 3 people with 2 beers each.

La Parada / The Bunker

107 Bree street

021-426 0330

Pictures and article copyright by Tamsyn Wells

Chia Seeds

I decided to buy these after seeing a recipe for a chocolate dessert on Pinterst, almost discouraged by their price at R89 for the small pack 200g and R220 for the bigger one, I though they better be good... well they definitely are good for you. Labelled a super food which means the most nutrients are packed into such a small seed, comprising mainly of seed based Omega 3 (ALA). Originating from the mint family native to Mexico.

Known to boost energy, aid digestion and lowering cholesterol. They also contain calcium, phosphorus, manganese and fibre. They may be eaten raw, milled or soaked and have very little flavour so may be added without affecting the dish and actually have a thickening effect which could be used in soups and pie fillings.

My main meals of the day are breakfast and dinner, being lactose intolerant I get bored of my options sometimes and am also in a hurry. This first dish is a great breakfast option and with a few changes works great as a dessert too. Dairy and wheat free you will be addicted.

Chia Seed, coconut and fruit pudding / porridge
Serves 2 - 3

1 tin coconut milk / almond milk

4 tbsp chia seeds

honey / agave to taste

cubed fruits of your choice

Soak the chia seeds in the coconut milk / almond milk for about an hour or over night, stirring to loosen the seeds.

Add honey to taste and then go wild with the flavours.

1. I added chopped peach, orange segments and chopped chickpea fudge

2. Blend a banana into the coconut milk then soak and add chopped coconut and passion fruit.

3. Raw cocoa 

4. Vanilla and nuts

5. Savoury style lemon grass, chilli, ginger and lime

6.Use them in cocktails

This was delicious and so simple to make and reminded me of the street drinks in Vietnam or bubble tea as once swollen they have a tapioca texture.

I also as shown below made a salad of rocket, cucumber, tomato, rotisserie chicken, mustard and anchovy mayonnaise, topped with chia seeds and parsley. The dressing is just mayonnaise, mustard, anchovy, lemon juice and olive oil blended and seasoned to taste Also really good.

The other reason I wanted to try them was for their benefits when it comes to running which is my newish passion at the moment, apparently making you run longer and faster and with a nickname "the running food" I wanted to look into using them on my next race. The Aztecs mixed it just with water for hydration but they are being used in plenty of energy bars now. The ALA (alpha linoleic acid) also helps keep energy levels high and will assist with inflammation. I will report back once I have tested it but in the meantime I am going to enjoy trying a few recipes.

I bought mine from Wellness Warehouse but I am sure they are available at ant health shop.

Pictures and recipe copyright by Tamsyn Wells.

Annual White Celebration

We wait in anticipation the whole year for this event, The Annual White Celebration held on Molenvliet Wine and Guest Estate along side Karla Oetlers Absolute Collection Events and Staffing to see what new ideas and concepts will follow through into the following year as far as events and Weddings go. All dressed in white 350 guests, suppliers and friends gathered for this year end event 2013.

I have been to a few of Karla's parties now and she pulls out all the stops, from being at the most beautiful wine farm I have ever seen to the endless props, tents, statues all in white, even a white popcorn stand, white writing in the fields and dancers. 

On arrival you walk down a long table with crisp vegetable chips, olives and nuts to eat with the sparkling wine under a drape tent in the middle of the vineyards, we all got to hang out a bit and have some fun during the busy season for the hospitality and event industry.

Keeping us constantly entertained we moved down to the venue where we received our branded wine glasses and three tokens to try a white, red and rose' wine while DJ Chopper started to play the music to get us started with a party vibe.

In the courtyard was something I have never seen before, beautiful chandeliers surrounded by a construction scaffolding dotted with antipasti, cheese boards, breads, dips, charcuterie of cold meats laid out on platters and all the accompaniments that go along with it.

As if this was not enough inside we were offered endless assorted canapes like mozzarella rolled with pesto, smoked salmon on macaroon, chilli tempura prawns and duck pancakes with hoisin sauce. I found myself stationed at the oyster tower for a while enjoying them traditional style with my sparkling wine, professional photographers were capturing every moment and you could even get a Caricature drawn of yourself to take home.

After my oyster frenzy I visited the burger bar which was filled with different toppings like, caramelised onions, home made mustard, tomatoes, relishes and mayonnaise. They also had the flat pizza guy from the Old Biscuit Mill topping mini pizzas with his usual Parma Ham, Parmesan, rocket and balsamic reduction.

We ended the night dancing our feet off to DJ Rene, The Frenchman with his can't stand still music and drums, he gets even me onto the dancefloor. The sweets for the evening were cakes and petit fours from Cakes by Wade which came out on silver platters with big glowing sparklers attracting everybody's attention. All the guests were enjoying themselves so much that for a thursday night I only left after 1pm, luckily off the following day. Well done to Ockie and Karla for an amazing evening, can't wait for the next one.

Pictures and Article Copyright by Tamsyn Wells