EATING OUT With Rebekka Hidulika Winter warmers
THE best thing about winter cooking is the fact that winter cuisines are more based on soups, and stews. You can find just about anything edible in your pantry or fridge and turn it into a delicious dish. A perfect three-course winter dinner starts with a soup and ends with a pudding, not to forget the home-made beverage, last month we did a Gluhwein and this month we will introduce you to a hot whisky.
Recently, a customer walked into Fusion Restaurant and ordered hot whisky for winter. I did not know what to serve him. I know about Gluhwein and Irish Whisky, but hot whisky was completely new to me. Together with my friends, Evelyn and Oliver who were present at the time, we managed to put together a recipe, with only three ingredients and it turned out wonderful, Fusion Hot Whisky.
How to make the Fusion Hot Whisky:
1 Cup of filter coffee
1 tot of Jameson Whisky
Quarter cup of whipped Fresh Cream
Cocoa to garnish
Pour filter coffee into a hot chocolate glass
Add the whisky
Fill up with whipped cream and drizzle cocoa powder on top to garnish.
Serve while hot.
How to make Creamy carrot and ginger soup
Often ginger is used in meat dishes, however the secret is ginger bridges the savoury and sweet taste, its combination with carrots forms one of the tastiest flavours.
2 tablespoons of olive oil
Aromat to taste
250g carrots, chopped
Half medium onion, finely chopped
Half of 1 stalk chopped leek
Half a teaspoon of grated fresh ginger
2 cups of vegetable stock
1 cup of fresh cream
In a skillet, heat oil on medium heat
Add onions, carrots, leek, ginger and Aromat. Sauté until onions and carrot are soft.
Add broth, cook for 5 to ten minutes on medium heat until boiling point.
Pour in a bowl and use hand-held blender to puree until nice and smooth
Add fresh cream, put the mixture in a soup pot and back on a stove.
Cook for five minutes on low heat.
Remove from heat and serve hot or chilled.
Garnish with basil or coriander.
Traditional Cape Malay fish curry served with creamy polenta
This is a delicious and typical South African curry which is popular especially in the Cape and Durban. Its origin dates back to when the Malay people (from today’s Indonesia) where brought to South Africa as slaves. This dish is perfect for winter and very popular in South Africa as a result of the Malay and Indians influence.
Polenta is an Italian version of pap, basically the word polenta means means ‘ground cornmeal’. Polenta is one of the food staple of northern Italy, believed to be more popular than pasta. The process of making polenta takes hours of slow cooking and continuously stirring to form a smooth and fluffy texture, however technology and alternative cooking methods has allowed for what we call instant polenta, like the following recipe below.
1 tablespoon olive oil
Half onion finely chopped
1 ½ cups corn kernels
2 cups water
¼ of fresh cream
1 cup of instant polenta
Aromat and ground pepper to taste
In a large skillet, heat the oil on low to medium heat and stir-fry onion together with corn kernels until onion is translucent.
Add the water and bring to a boil.
Stir in the polenta, Aromat and ground pepper while stirring, reduce heat to a simmer.
Stir frequently for five minutes, until the polenta is thick and creamy.
Serve hot with the fish curry
Fish curry Ingredients:
500g Fillet fish 9 I recommend kingklip)
Coconut oil or any oil such as sunflower or olive oil for pan frying
Cake flour mixed with Aromat for coating
2 teaspoon of crushed garlic
1 large onion chopped
1 tablespoon mild curry powder or masala
3 curry leaves
1 tablespoon of fine coconut flakes
3 tablespoon of original / sultana chutney
1 cup of brown vinegar
1 spoon of pickled spice
A quarter of a handful of chopped fresh coriander
1 teaspoon of turmeric
1 teaspoon of ground cumin
1 cup of water
Aromat to taste
A pinch of ground peppercorn
3 teaspoon of maizena or corn flour blended in a smooth paste
Cut the fish in large cubes and panfry until slightly brown
Set aside on a paper towel
In a large skillet, bring all the ingredients together except the fish, and cornflower paste
Cook on medium heat until onion is slightly brown and translucent
Add the corn flour to thicken and leave for 2 minutes,
Add the fish and cook on low heat for three minutes.
Serve while hot with polenta.
Chocolate Pudding Cake with sauce
This is the best winter chocolate pudding cake, rich in texture and absolutely mouth watering
Pudding sauce ingredients:
1 and half cups boiling water
2 teaspoon instant coffee
½ cup sweet condense milk
A quarter cup of cocoa powder
Mix the instant coffee with boiling water and set aside
In a separate bowl, stir together the condense milk and cocoa powder.
3/4 cup all cake flour
1/4 cup cocoa powder
1/4 teaspoon salt
2 teaspoons baking powder
1 large egg
4 tablespoons melted unsalted butter
65 grams castor sugar
80 ml milk
1 teaspoon pure vanilla extract
½ cup of grounded walnuts
Preheat the oven to 180 degree Celsius
Grease a 20cm round pan with non-stick spray.
Sift together the cake flour, cocoa and baking powder in a bowl.
Use another large bowl to whisk the egg with the melted butter, sugar, milk, and vanilla extract.
Stir the flour mixture into the egg mixture smooth.
Add grounded walnuts to the mixture.
Spread the batter evenly onto the bottom of the prepared pan.
Sprinkle the cocoa mixture evenly over the cake batter.
Gently pour the coffee mixture over the cocoa mixture.
Bake for about 25 minutes or until the cake is puffed and just beginning to pull away from the sides of the pan.
Remove from oven and place on a wire rack.
Serve warm or at room temperature with coffee flavoured ice cream.
Rebekka Hidulika is a self taught gastronomist with a university degree in Tourism. She has travelled and worked for a world-renowned P&O cruise liner where she revived her love and passion for culinary. She owns and manages an African inspired eatery called Fusion restaurant in Windhoek West. These recipes can be found on special at fusion restaurant depending on season’s availability.
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