COOKBOOK LONGBEACH MALL -the-
A melting pot of foods and flavours from our Deep South community.
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CONTENTS
OUR STORY
01 04
THE HISTORY
05 22
STARTERS
23 36
MAINS
37 62
DESSERTS
63 78
EXTRAS
79 92
ACKNOWLEDGEMENTS
93 95
OUR STORY
The story of The Longbeach Mall Cookbook
This book was compiled from recipes submitted by you, the food-loving, diverse people of the Deep South.
This community-driven cookbook is a true testament to the rich culinary traditions of the Deep South. Compiled from over 100 recipe submissions by the people of our region, The Longbeach Mall Cookbook showcases 30 mouthwatering dishes selected by our panel of local culinary experts. Our expert panellists, renowned for their deep knowledge and passion for cuisine, carefully curated a collection of simple yet delicious recipes that capture the essence of our community. From beloved family favourites to regional specialties, each dish not only tantalizes the taste buds but also tells a story – revealing the history and personal connections that make our community’s food so special. The selected recipes were brought to life in the Fish Hoek High School Hospitality kitchen, where they were cooked and photographed. This collaborative effort involved not only our esteemed panellists but also the dedicated students of the Fish Hoek High School Culinary Club. Their combined talents and enthusiasm helped to ensure that each dish was presented at its very best. Beyond just a compilation of recipes, this book offers a glimpse into the lives and loves of the people who call the Valley home. Through brief histories and personal anecdotes, we learn about the origins of these beloved dishes and the individuals who pour their hearts into creating them. The Longbeach Mall Cookbook is a celebration of the Deep South’s rich culinary heritage and the quirky, fun-filled community that makes this region so unique. Whether you’re a seasoned home cook or a budding foodie, this book is sure to inspire and delight, bringing the flavours and stories of our beloved Valley right into your kitchen.
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OUR STORY
OUR PANELLISTS
The final testing and selection was made by a distinguished panel of local food experts to whom we owe much. Thank you for all your time, effort and enthusiasm. Our Valley is truly bursting with treasures.
ROLANDA ALEXANDER Rolanda Alexander is the Head of Hospitality at Fish Hoek High School. Her greatest joy is having countless learners join the hospitality industry as chefs and sommeliers. She also started a Catering Club at the High School and this team has successfully catered for many events at school and, recently, in the community. All we can say is, wow! GRANT KIPLING Grant is a Cape Town based Private and Consulting Chef with many years of experience in iconic kitchens like La Colombe and our very own Deep South Food Barn in Noordhoek. He headed up the culinary team at The Bistro Restaurant before leaving to pursue his passion for private cheffing. ABIGAIL DONNELLY Abigail Donnelly scarcely needs introduction. A multi-award winning food writer, critic and recipe author, she is perhaps best known as the food director for Woolworths Taste magazine. She lives right here in the Valley where her passion for creating innovative recipes is truly inspiring.
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OUR STORY
FISH HOEK HIGH SCHOOL Fish Hoek High School has been instrumental in supporting The Longbeach Mall Cookbook campaign from its inception. The school generously provided access to their Hospitality kitchen, where students from the Catering Club enthusiastically participated in the project under the passionate guidance of Rolanda Alexander, the Head of Hospitality. The campaign also benefited from the support of Celeste Venter, the Head of Marketing of Fish Hoek High School. Fish Hoek High School, located in the scenic town of Fish Hoek in the Deep South, dates back to the 1950s when it started with a single class. Over the years it has grown and expanded to accommodate the increasing student population. It is known for its excellent Hospitality Studies department, which provides students with the opportunity to develop practical culinary skills and gain valuable experience in the food service industry. The curriculum covers a wide range of topics from food preparation and menu planning to event management. The collaboration between Fish Hoek High School and Longbeach Mall exemplifies the power of community partnership in bringing a unique and meaningful project to life.
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Photo credit: @drone_shots_sa
OUR STORY
BEHIND THE SCENES DRIVING FORCE
ABOUT MINNIN
Meet Minnin du Preez, the Marketing Manager for Longbeach Mall, who played a pivotal role in spearheading The Longbeach Mall Cookbook project. With extensive experience in marketing for luxury brands and international shopping centers, Minnin brought a unique perspective to this endeavor. From conceptualisation to execution, she was deeply involved in every step, ensuring that the book genuinely reflected the rich culinary traditions of the Deep South and resonated with the diverse community of Longbeach Mall. By working closely with panellists, participating cooks and the media, she brought the recipe book to life, capturing the essence of the Deep South. Being a local girl herself, Minnin’s passion for this unique part of South Africa is evident on every page and her heartfelt wish is that everyone in the community will feel represented and enjoy this touch of nostalgia – and of course, try out the recipes for themselves.
ABOUT THE LONGBEACH MALL TEAM
The Longbeach Mall Management Team, consisting of Stefan Roodt, Francois Badenhorst, Debrah Jacobs, and Theo Pharaoh, played an important role in the success of The Longbeach Mall Cookbook project. Their unwavering support was evident at every stage, from the initial campaign set-up to engaging with customers eager to share their favourite recipes. They not only facilitated the collection of these cherished culinary contributions but also celebrated the enthusiasm of the community as they received and curated the recipes. The Longbeach Mall Cookbook would not have come to fruition without the dedication and commitment of this remarkable team, which exemplifies the spirit of collaboration and support for community-driven initiatives. Their efforts ensure that projects like these flourish, bringing people together through the love of food and shared experiences.
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H I S T O R Y
OF THE AREA THE HISTORY
TASTE THE UNCHARTERED WATERS OF OUR STORY
Does anyone really know where the Mother City ends and the Deep South begins? It’s more of a vibe than a spot on the map – a bare-foot, chill-out vibe. It’s a world of looming cliffs and ocean depths, of sprawling townships and small seaside villages. The Deep South is a fascinating medley of historical, natural and cultural influences – and the recipes in this book are all drawn from this eclectic area.
View of Misty Cliffs, a beach between Scarborough and Kommetjie on the Atlantic side of the Cape Peninsula, South Africa.
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H I S T O R Y
Longbeach Mall in Noordhoek, Cape Town, was built on what used to be Slangkop farm. In fact, the entire area now known as Noordhoek was originally part of this farm. First named Poespaskraal, which means ‘hotchpotch place’, this was one of four land grants made simultaneously in 1743 by Governor General of the Netherlands East Indies, Governor Van Imhoff.
LONGBEACH MALL THE HISTORY OF
The farm Poespaskraal was granted to Carel Georg Wieser, at the time also the owner of Groot Constantia, while De Noordhoek, Slangenkop (Imhoff’s Gift) and De Goede Gift were granted to Christina Diemer, the widow of Frederik Russouw of Zwaanswyk (Steenberg). She also owned Swaaneweide, now named Constantia Uitsig. Between them they were then the largest land owners South of Constantia. The land granted to Carel Georg Wieser was 30 morgen, but later, under the ownership of Pierre Rocher, Poespaskraal expanded until it was a massive tract of land which extended over the Roodeberg mountain and down to the salt pan (now The Lakes). Wieser was granted permission to build a hunting lodge on Poespaskraal. The homestead was a simple T-shaped, thatched dwelling, built with clay and local sandstone rocks and painted with lime wash. In Wieser’s days, the area would have been very different from what it is today, with abundant wildlife, pristine fynbos and forests in all the South facing kloofs of the Roodeberg. One can easily imagine the scene as Strandlopers crossed the area on their way to Peers Cave and the coast.
Hunting parties were held at the Old Homestead and Vaal Rhebuck were hunted in abundance. Hunters made the journey on horseback or in wagons on a dust track from Constantia over the mountain to our valley – the original Ou Kaapse Weg. Mr Wieser died in 1759 and the farm changed hands repeatedly. It was first bought and developed by Johannes Bruins on June 8, 1759. Subsequent owners were Johannes Bruyens (1759), Petrus Joubert (1786), Mr. Heinkes (1810), IN Jone (1817) and Pierre Roscher (1833). In 1864 the property came into the hands of the De Stadler family. The De Stadler family were farmers and supplied the surrounding areas with dairy, poultry and vegetable products. The De Stadler family owned the farm through six generations and in the 1920s, re-named it Sunnydale Farm. The surrounding area is still called Sunnydale. Later, the farm was divided into five portions and those in turn were subdivided further, which resulted in many smallholdings and plots. One lot-holder was Buller Louw who had a dairy herd, an abattoir and a road-side shop. Nicknamed Louw’s Corner, this famous shopping landmark was located at a point just short of the turn-off to Noordhoek and Chapman’s Peak on the M64. Mr Louw sold to developers and the complex was demolished to make way for Sun Valley Mall in the 1980s – and later, Longbeach Mall.
The original hotchpotch place still has a bustling mix of people and places all around it, but its pure, historic core has been perfectly preserved even down to still supplying locals with their shopping needs.
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H I S T O R Y
NOORDHOEK
Noordhoek has a rich history that dates back to the 17th century. It was first inhabited by the Khoikhoi people who used the area as grazing land for their cattle. In 1658, the Dutch East India Company established a farm in the area, which was later purchased by a settler named Pieter van der Westhuizen. The name “Noordhoek” is derived from the Dutch language and literally means “north corner,” referring to its location as the northern corner of the Slangkop farm. The first permanent European resident in the area was Jaco Malan, who built a house there in the 17th century. In 1743, the area was officially named Noordhoek and divided into six portions, most of which were purchased by the De Villiers family. During this time, the farmers in Noordhoek mainly grew vegetables to supply ships calling at Simon’s Town, a nearby naval base. Noordhoek was a part of the Dutch Cape Colony, established in 1652 by the Dutch East India Company (VOC) as a refreshment station for ships traveling between Europe and Asia. The colony initially focused on providing fresh produce and meat to passing ships but gradually expanded into agriculture and settlements. Interestingly, to this day, organic vegetables feature strongly on the Noordhoek scene. For nearly 300 years, Noordhoek remained a relatively remote and inaccessible area due to its location on the Cape Peninsula. The only access was via the main road that followed the railway line along the False Bay shore from Muizenberg to Simon’s Town.
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H I S T O R Y
FISH HOEK
Family-friendly Fish Hoek is home to a Stone Age historic site, where the remains of a 12 000- year old man was found. But it’s fascinating history goes back even further than that. The Fish Hoek Valley was once a channel separating two islands from the African mainland. 20,000 years ago, the sea receded, forming an isthmus connecting the islands to the mainland. Fish Hoek, Vissers Baay or Visch Hoek, appears on the earliest maps of the Cape and was an area teeming with wildlife and indigenous Khoikhoi people. In 1652, the arrival of European settlers forced the indigenous Khoikhoi people out of the area. The first grant of Crown land in Fish Hoek was granted to Andries Bruins in 1818 and the land changed hands several times before being purchased by Hester Sophia de Kock, who later married Jacob Isaac de Villiers. Fish Hoek initially served as a whaling and fishing village, with its beach being a prime location for these activities. Diplomat Edmund Roberts visited Fish Hoek in 1833. He described it as a “poor village” with a whaling industry. The arrival of the railway line in 1890 brought more visitors and development to the area. Over time, Fish Hoek transformed from a small village into a thriving town and popular tourist destination, known for its beautiful beach and vibrant community.
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H I S T O R Y
KALK BAY
Kalk Bay is a picturesque fishing village with a history that is deeply intertwined with the region’s rich cultural heritage and maritime traditions. The area’s history dates back to the indigenous Khoi and San communities who thrived along the fertile coastline, relying on fishing and hunting for sustenance. The name “Kalk Bay” itself is derived from the Dutch term for “Lime Bay,” referring to the abundant seashell deposits used for producing lime by early settlers. European colonisation brought significant changes to Kalk Bay. In the 17th century, Dutch settlers established a small military outpost and by the early 1800s, the village had grown into a thriving fishing and whaling hub. The arrival of the railway line in 1883 further fuelled Kalk Bay’s growth, opening up new markets for the fishing trade. Fishing has always been at the heart of Kalk Bay’s identity. By the late 19th century, the village supplied a significant portion of the domestic fish market in Cape Town. The harbour, with its colourful fishing boats and seaside atmosphere, remains a central attraction for visitors today. Despite facing challenges during the apartheid era, Kalk Bay managed to retain its cultural diversity. The village is still home to a vibrant mixed-race community, including a significant Filipino population. Efforts by local residents help preserve Kalk Bay’s unique character, contributing to its enduring appeal.
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H I S T O R Y
SIMON’S TOWN
Simon’s Town is a charming coastal town located on the eastern side of the Cape Peninsula, about 35 kilometres South of Cape Town. It is renowned for its rich maritime history, breathtaking natural scenery, and unique attractions. Simon’s Town has been an important naval base for over two centuries. It was initially a Dutch naval anchorage, serving as a refuge for merchant ships, and later became a British Royal Navy base. Today, it is home to the South African Navy’s largest base, Naval Base Simon’s Town. Jubilee Square is a historic square located in the heart of Simon’s Town, featuring interesting exhibits and the statue of Just Nuisance, a beloved Great Dane dog who became the first official military mascot in the British Royal Navy. The square also serves as a departure point for whale watching and shark diving tours in False Bay.
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H I S T O R Y
MASIPHUMELELE
Masiphumelele is an isiXhosa word that translates to ‘let us succeed’. This word is fitting for this community of people who decided to move to this area in order to build successful lives. Today Masi has two distinct sections, one for the formally housed in the area nearest Kommetjie Road and the other for the informally housed who have come to occupy nearly all of the land between the formal part of Masi, and the Noordhoek wetland.
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H I S T O R Y
OCEAN VIEW
Originally named “Slangkop”, Ocean View was established in the 1960s, under the apartheid regime, as a township for Coloured people who had been forcibly removed from areas such as Simon’s Town, Noordhoek, Fish Hoek and Glencairn due to the Group Areas Act of 1950. These forced removals and the creation of Ocean View itself were part of the apartheid government’s policy of racial segregation, which aimed to separate different racial groups into designated areas. As a result, there is still resentment among many residents regarding the township’s origins. The first resident moved in on August 1, 1968 and, since then, many families have worked to build the community. The first general dealer was MS Manuel who had his shop in Gemini Way, and the first butchery, The Valley Butchery, was owned by George Amlay. The post office, Seesig, was established in 1974 and the postmaster was Mr Van der Ross. The first doctor, Dr Kessow, opened his surgery in 1972.
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H I S T O R Y
The name “Kommetjie” is derived from the Afrikaans word “kom”, meaning “basin”, which aptly describes the town’s location around a small natural cove that resembles a basin. In the early days, Kommetjie was primarily a picnic and holiday destination, with families from nearby areas like Wynberg, Noordhoek and Fish Hoek camping among the milkwood trees for weeks during the Christmas season.
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H I S T O R Y
KOMMETJIE
Kommetjie, a secluded town located near Cape Town, was originally inhabited by the indigenous Khoisan people and later, the Dutch East India Company established a trading post there as a supply station for ships travelling to and from the East. In 1902 Heinrich Pieter Hablutzel sold the land on which Kommetjie was established to a man named Benning. In the 1960s, modernisation efforts brought significant changes to Kommetjie, with the provision of electricity, water from the Wemmershoek Dam, and the construction of the Ou Kaapse Weg, contributing to increased housing activity. The nearby community of Ocean View was established in 1965. One of Kommetjie’s most iconic landmarks is the Slangkop Lighthouse, which dates to 1919. This circular, cast-iron lighthouse, standing 33 meters in circumference, has become a beloved symbol of the town. The area is a popular spot for surfing since powerful waves from the Atlantic Ocean rise up over rocky reefs formed by hard sandstones of the Table Mountain Group. Thick with giant kelp forest, Kommetjie is famous for its excellent crayfishing, although these days, quotas are limited.
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STARTERS
A melting pot of foods and flavours from our Deep South community.
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UMIFINO FRITTERS PATIENCE DYSAI
UMIFINO IS A TRADITIONAL SOUTH AFRICAN DISH THAT HOLDS A RICH CULINARY HISTORY.
This beloved dish has been passed down through generations, with its roots deeply embedded in the diverse cultural tapestry of South Africa. Umifino is a hearty and nutritious meal that typically consists of a combination of finely chopped leafy greens such as spinach, kale, or cabbage, mixed with maize meal or cornmeal. The dish is often flavoured with a variety of aromatic spices and is a staple in many South African households, including in Masiphumelele in the Deep South. Umifino not only reflects the vibrant flavours of South African cuisine but also symbolises the unity and shared heritage of the country. Its enduring popularity speaks to its significance in South African culinary tradition and its ability to bring people together over a delicious and wholesome meal.
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S T A R T E R S
SERVINGS 6 – 8
TIME 30MIN
METHOD STOVE
STEP 1 Boil the water, add the maize meal and salt, stir until it forms soft pap. STEP 2 Add the spinach, onion and sweetcorn. Allow to cool. method STEP 3 Scoop a tablespoon onto the palm of your hand, roll into balls and squeeze to flatten slightly. Make sure the fritters are intact and they don’t break when you fry them. STEP 4 Add oil to a non-stick pan and shallow fry the fritters until golden brown. STEP 5 Place the fritters onto a serving plate and top with ribbons of spinach.
INGREDIENTS
Maize meal
250ml
Water
250ml
Salt
1ml
Spinach, finely chopped & sweated
250ml
Onion, finely chopped & sauteed
1
Sweetcorn (small can)
1 can
Oil, for frying fritters
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CHEESE PUFFS JOSEPHINE COETZEE
CHEESE PUFFS, THE CLASSIC CANAPÉ
Savoury Baked Cheese Puffs originally hail from cheese-loving France but quickly became a favourite canapé all over the world, including right here in the Deep South. Known as Gougères in the Burgundy region of France, where the cheese puff had its genesis, this melt-in-the- mouth savoury was first created in the 18th century from where it spread to other European countries such as Switzerland and Belgium. In these regions, Gougères became a staple at social gatherings and celebrations, often served alongside wine or champagne. The French and European cultures were more likely to make this dish, often serving it as an appetiser or snack alongside wine or champagne.
SERVINGS 24
TIME 5-8MIN
METHOD STOVE
Savour this quick and easy take on the classic cheese puff.
method
INGREDIENTS
STEP 1 Preheat the oven to 220 °C and grease the muffin tins. STEP 2 Sift flour, baking powder and salt together. STEP 3 Add grated cheese and mix. STEP 4 Beat egg, milk and mustard together and add to dry ingredients. STEP 5 Scoop spoonfuls into the muffin tin and bake until golden brown.
Flour
250ml
Baking powder
10ml
White chedder cheese (grated)
250ml
Milk
200ml
Salt
2.5ml
Mustard
5ml
Egg
1
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MUSSELS IN WHITE WINE, CREAM & GARLIC SAUCE
A RECIPE BY OUR PANELLIST GRANT KIPLING
A FAVOURITE IN THE COASTAL REGIONS
You’ll find this dish on the menu of many Deep South restaurants, where an abundance of fresh mussels has provided food for indigenous and contemporary communities for centuries. The dish is particularly popular among the Xhosa and Zulu cultures, who have a long-standing tradition of coastal foraging and seafood preparation. You’ll find this popular dish all over South Africa with varying local spices and flavours added to suit the local palate – but here in the Deep South we love it just the way Grant makes it, enriched with cream, flavoured with garlic and polished with white wine from the Cape vineyards.
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S T A R T E R S
SERVINGS 4
TIME 20MIN
METHOD STOVE
INGREDIENTS
Black mussels, cleaned
800g
Onion, finely diced
1/2
Cloves garlic, finely chopped
2
Olive oil
50ml
Sprig fresh thyme
1
Fish stock
100ml
Dry white wine
100ml
Fresh cream
250ml
method
STEP 4 Add stock and wine and cook until liquid is reduced by half.
STEP 1 Place mussels in a colander or steaming basket over a pot of boiling water. STEP 2 Steam for 5 minutes or until opened. Discard any unopened mussels. STEP 3 Sauté onion, garlic and thyme gently in the olive oil until onion is translucent.
STEP 5 Add mussels and cream and cook for a further 2 minutes.
STEP 6 Serve in a deep bowl with fresh crusty bread.
ABOUT THE CHEF Grant is a Cape Town based Private and Consulting Chef with many years of experience in iconic kitchens like La Colombe and our very own Deep South Food Barn in Noordhoek. He headed up the culinary team at The Bistro Restaurant before leaving to pursue his passion for private cheffing. Read more about Grant on page 44.
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TRADITIONAL FRENCH ONION SOUP GERRY NORRIS
THE PERFECT DISH FOR CAPE TOWN WINTERS
French Onion Soup, as its name suggests, was first made by the working class of Paris who rose early on dark, winter mornings to open up the markets. A bowl of this steaming, richly flavoured soup warmed them and set them up for success. And it continues to do so right here in the Deep South. When those Nor’Westers kick in and great banks of gun-metal grey clouds thunder in over the ocean, it is definitely time to stir up this beloved comfort food.
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S T A R T E R S
SERVINGS 4
TIME 1.5-2 HOURS
METHOD STOVE
method
INGREDIENTS
STEP 1 Heat olive oil gently. STEP 2 Add onions and cook on low heat until transparent. Allow the onions to “sweat” while cooking. Stir occasionally and don’t allow to catch or burn. STEP 3 Add bay leaves, thyme, sugar, vinegar, white and black pepper, and Worcestershire sauce. Stir gently. STEP 4 Cook for 30 to 45 minutes, then deglaze pot base with Port. STEP 5 Add stock and cook for a further 30 minutes. STEP 6 Decant into four soup bowls. Place toasted baguette on top, sprinkle
Garlic cloves, peeled & thinly sliced
4
Onions, peeled & thinly sliced
4
Olive oil
50ml
White/gold sugar
10ml
Port/Masala-type red wine
125ml
Bay leaves
4
Sprigs of thyme
4
Worcestershire sauce
25ml
Apple cider vinegar
25ml
White pepper
5ml
Black pepper (generous grind)
Beef stock
1.5 litres
with cheese and place under heated grill until cheese melts and browns slightly.
Gruyere cheese, grated
300g
Oil-dipped slices of toasted baguette
ABOUT THE COOK Gerry Norris, a proud resident of the South, has deep roots in the area, spanning three generations. His love for the South is evident in his attachment to the region, which he considers home despite having lived and worked in various countries and continents. Longbeach Mall holds a special place in his heart, being a go-to destination for shopping and conducting business, especially for culinary enthusiasts like himself. Gerry's submission of three cherished family recipes, French Onion Soup, Chimichurri Sauce, and Limoncello Liqueur, reflects his commitment to preserving his family's culinary heritage. While he regrets not being able to submit more recipes, he is grateful for the recognition of his chosen recipes. The Yorkshire Pudding, a treasured family recipe, holds a special place in his heart despite not making it to the final selection. Gerry expresses his gratitude to Longbeach Mall’s Management and the judges for honouring his recipes. He hopes that these recipes, deeply ingrained in his family's multicultural history, will bring joy to many other families in the South for generations to come. Longbeach Mall's commitment to inclusivity and accessibility further adds to his appreciation for the mall as a cherished community resource.
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MANDY’S PICKLED FISH MANDY PROCTOR
SERVINGS 6
TIME PREP: 20MIN COOKING: 45MIN CHILLING: 24 HOURS
METHOD STOVE
ABOUT THE COOK Mandy Proctor, a dedicated wife and mother of three young adults, is not only passionate about her family and keeping fit, but also about serving her community. Her love for her community shines through in her two recipe entries, Pickled Fish and Peri Peri Chicken, for The Longbeach Mall Cookbook. When asked what makes the Valley special to her, Mandy expressed her admiration for the community’s unity and willingness to help others in times of need. She finds inspiration in the peaceful environment and strong sense of togetherness that the Valley offers. Mandy’s decision to submit recipes for the book was driven by her desire to share love through food. She believes that food is a powerful way to express affection, and her family and friends have cherished these recipes for generations. What particularly inspired her about this recipe book is the accessibility of ingredients, as they come from the people in the Valley, making them readily available. For Mandy, the recipe book holds great significance as it represents a collection of recipes that are not only delicious but also practical. Mandy’s dedication to her family, fitness, and community service is truly admirable, and her recipes are a testament to her commitment to sharing love through food.
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S T A R T E R S
The traditional South African dish, Pickled Fish, has a rich culinary history that dates back centuries. It is a popular dish, especially during Easter time, and has roots in Cape Malay cuisine.
method STEP 1 Prepare the curry sauce: Bring vinegar, water, bay leaves and peppercorns to the boil. STEP 2 Make a paste with salt, cake flour, curry powder and a little water. Add the paste, with apricot jam and sugar, to the boiling vinegar mixture. STEP 3 Add the onions and cook for about 30 minutes. Onions should still be firm. STEP 4 Coat the fish with egg and water mix, then with seasoned flour. STEP 5 Fry in heated oil until golden brown. Remove from oil and allow to drain. STEP 6 Place in the curry sauce and simmer for about a minute then remove from the curry sauce and lay in a shallow glass dish with a lid. STEP 7 Pour curry sauce over and allow to cool. Then refrigerate for at least 24 hours to allow the flavours to develop.
INGREDIENTS
Onions, thinly sliced
3
Fresh hake, skinned & cut into portions
800g
Seasoned cake flour (salt, pepper)
250ml
Eggs beaten with 45ml water
2
Oil (for frying)
CURRY SAUCE
Vinegar
250ml
Water
325ml
Bay leaves
6
Black peppercorns
6
Salt
5ml
Flour
20ml
Mild curry powder
20ml
Smooth apricot jam
60ml
Sugar
30ml
The Cape Malay community, known for their unique blend of Indonesian, Malaysian, and African culinary traditions, is more likely to make this dish. Pickled Fish is often associated with the Western Cape region, where it is enjoyed as a staple during the Easter holiday. The culinary history of Pickled Fish is fascinating, as it reflects the diverse
cultural influences that have shaped South African cuisine over the years. The dish is believed to have originated from the need to preserve fish, using a combination of vinegar and spices, which was brought to the country by early settlers. Over time, it has evolved into a beloved delicacy that is enjoyed by people of all backgrounds.
The unique blend of flavours and the tradition of preparing Pickled Fish has been passed down through generations, making it a cherished part of South African culinary heritage.
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OUMA SE SOP
DAWN STOKES
The traditional South African dish, Hearty Vegetable Soup, has its origins deeply rooted in the diverse culinary heritage of the country. This dish is a favourite among various South African cultures, including the Zulu, Xhosa, and Afrikaans communities, who have been preparing it for generations. The recipe for this comforting soup varies from region to region, with each culture adding its own unique blend of local vegetables and spices to create a truly authentic flavour. In the rural areas of South Africa, where fresh produce is abundant, hearty vegetable soup has long been a staple dish, providing nourishment and warmth to families across the country. Whether enjoyed as a simple meal or as part of a festive gathering, this beloved dish continues to hold a special place in South African culinary tradition.
SERVINGS 4
TIME 1.5-2 HOURS
METHOD STOVE
INGREDIENTS
Onions, finely chopped
4
Parsley, chopped
250ml
Garlic clove, minced
1
Fresh thyme
15ml
Olive oil
50ml
Oregano
5ml
Carrots, peeled & grated
4–6
Ginger to taste
5ml
Turnips, peeled & grated
3
Honey
30ml
Chicken stock
2 litres
Cloves
5ml
Juice of 2 lemons
Fresh horseradish
Sweet potato, grated
500ml
Cayenne pepper & salt to taste
Cabbage, shredded
500ml
Pearl barley, soaked in cold water for an hour
250ml
Celery, chopped
250ml
method
STEP 4 Add sweet potato, cabbage, celery, parsley, thyme, oregano and ginger; simmer for 30 minutes. STEP 5 Add cayenne pepper, salt, honey, cloves and horseradish; simmer another 10 minutes. STEP 6 Adjust seasoning if necessary.
STEP 1 Brown onion and garlic in olive oil. STEP 2 Add the carrots and turnips and sauté lightly. STEP 3 Add the chicken stock, lemon juice and barley and cook for 10 minutes.
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MAINS
A melting pot of foods and flavours from our Deep South community.
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BUTTER CHICKEN ANNETTE CLEWORTH
BUTTER CHICKEN CURRY IS AT HOME ON EVERY TABLE
However, with the rich tapestry of cultures in South Africa, Butter Chicken Curry has also become a beloved staple in many South African households, regardless of cultural background. Its aromatic blend of spices and creamy texture has made it a cherished part of South African cuisine. Simon’s Town, one of the Deep South’s most picturesque villages, was a town of many nations and cultures from its inception. Adding to this medley, many Indian people arrived in the late 1800s and early 1900s and opened businesses in the town. Their descendants still own businesses in Simon’s Town. Of course, they brought their culinary traditions with them, including this delectable dish.
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M A I N S
SERVINGS 4
TIME 30MIN
METHOD STOVE
method STEP 1 Rub salt, chilli and turmeric into chicken. STEP 2 Heat butter and oil and gently fry chicken for 10 minutes, stir to prevent sticking. STEP 3 Add yoghurt and cook for 5 minutes. STEP 4 Add cream and continue to stir on low heat. STEP 5 Stir in cooked sweet potato. STEP 6 Taste, and adjust seasoning if necessary. STEP 7 Serve with Basmati rice or Roti and a green salad. If too thick, add a bit more cream or milk; if too thin, mix 10ml cornflour with a little milk and stir in.
INGREDIENTS
Filleted chicken breasts, cubed
4 large
Butter
50g
Vegetable oil
25ml
Salt
5ml
Turmeric / borrie
5ml
Dried crushed chilli flakes
5ml
Minced fresh ginger
5ml
Full cream plain yoghurt
150ml
Fresh cream
150ml
Cubed sweet potato, cooked
500ml
ABOUT THE COOK
Annette Cleworth, a vibrant 79-year-old, has graced The Longbeach Mall Cookbook with her delectable Butter Chicken recipe. Living in the Valley for most of her life, she cherishes the convenience of having everything close by and the stunning natural beauty that surrounds her. With three sons, seven grandchildren, and two sisters all living locally, Annette finds solace in the relaxed yet lively atmosphere of the area. When asked about her inspiration for entering the competition, she simply stated that it sounded like fun. For Annette, the recipe book holds promise of an exciting collection of diverse recipes from various cooks. Her love for trying out new recipes and her extensive collection of cooking books reflect her passion for culinary exploration. An active member of her community, Annette dedicates her time to voluntary work and enjoys being part of a local ladies choir. Her story is a testament to the rich tapestry of life in the Valley, where family, community, and a love for good food intertwine seamlessly.
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HADDOCK & POTATO FLAN ESTELLE GAYLARD
The traditional cuisine of Haddock & Potato Flan has its origins in the coastal regions of Scotland and England. This savoury dish was popular among the fishing communities, where haddock was abundant and potatoes were a staple crop. Over time, the dish spread to other regions with strong fishing traditions, such as Scandinavia and parts of North America and right here, at the Southernmost tip of Africa. This dish is a delicious blend of flavours and textures that reflects the diverse cultural influences in the region. The Haddock & Potato Flan is more likely to be made by South African cultures with a strong tradition of seafood and potato-based dishes, such as the Cape Malay and Xhosa communities. These communities are known for their expertise in combining local ingredients with spices and cooking techniques brought over by European and Asian settlers.
SERVINGS 6
TIME 50MIN
METHOD OVEN GRILL: 200 °C
method STEP 1 Preheat the oven and mash the potatoes with the butter. STEP 2 Add the flour to make a dough. Press into the pie dish, prick with a fork and bake for 25 minutes until golden. Set aside. STEP 3 Poach haddock for 15 minutes, cool and flake. STEP 4 Melt butter, remove from heat then add flour to form a roux. STEP 5 Place back on heat and add milk gradually, while stirring. Cook until it thickens, stirring continuously to prevent lumps. STEP 6 Stir in half the cheese, the flaked fish, parsley and seasoning. STEP 7 Spoon over the base, sprinkle remainder of the cheese on top. STEP 8 Grill for about 5 minutes or until golden brown. Serve with vegetables of your choice.
INGREDIENTS
B A S E
Potatoes, peeled & boiled
500g
Butter
50g
Cake flour, sifted
250ml
F I L L I N G
Haddock
400g
Mi lk
250ml
Butter
50g
Cake flour
50ml
Grated Cheddar cheese
125ml
Fresh parsley, chopped
15ml
Salt & pepper to taste
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The dish is popular in coastal regions where fresh seafood and potatoes are abundant, and it continues to be a beloved part of South African cuisine. ABOUT THE COOK Estelle Gaylard is a valued member of the Valley community, and her Haddock & Potato Flan recipe is a testament to her love for the area. For Estelle, the Valley holds a special place in her heart due to its warm, friendly, and caring community. She cherishes the memories of visiting Fish Hoek beach as a child and now finds excitement in living amongst the bay and mountains. Estelle’s inspiration for entering this recipe stems from her mother’s handwritten recipe book, aiming to please her family’s diverse palates. The Longbeach Mall Cookbook holds great significance for Estelle as it celebrates the people of the Valley with their cherished recipes. Married to James and a mother of three, Estelle is also a dedicated Bowen and Emmett practitioner, finding joy in activities like walking her dogs on the beach, sewing, knitting, reading, and dancing flamenco. Her presence in the community and her delectable recipe truly embody the spirit of the Valley.
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PORK BELLY WITH CITRUS, GINGER SAUCE & CAULIFLOWER MASH
A RECIPE BY OUR PANELLIST GRANT KIPLING
SERVINGS 4
TIME 2.5 HOURS
METHOD OVEN: 220 °C
method STEP 1 Rub Chinese 5 spice on the meat side of the pork belly. STEP 2 Salt the skin side and wrap tightly in tin foil and boil for 2 hours. STEP 3 Remove from foil and score the skin in 50mm squares. STEP 4 Sprinkle salt on the skin side, wiping dry when it glistens. Set aside. STEP 5 Bring sauce ingredients to the boil. Allow to reduce until it coats the back of a spoon, about 15 minutes. Then turn off and set aside. STEP 6 Steam the whole cauliflower until very tender. STEP 7 Blend until smooth, add cream and parmesan cheese and blend again. STEP 8 Place the pork belly on a baking sheet and roast until the skin is crispy and golden brown. STEP 9 Cut into 50mm squares right through the meat, skin side up. STEP 10 Place the cauliflower mash in a circle on a dinner plate. Place the crispy pork belly on top and pour the sauce around the outside of the mash.
INGREDIENTS
Pork belly, bone-out, skin-on
800g
Chinese 5 spice
100g
Coarse salt
S A U C E
Orange juice
500ml
Fresh ginger
100g
Garlic cloves, peeled
2
Brown sugar
100g
CAULIFLOWER MASH
Cauliflower, leaves removed
1 large
Parmesan cheese, grated
100g
Cream
100ml
Salt to taste
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M A I N S
H I S T O R Y
Pork Belly has been a staple in traditional cuisines across various cultures for centuries. Originating from East Asia, particularly in China and Korea, Pork Belly is a delectable dish that is often associated with the Afrikaners who have a rich history of incorporating pork into their cuisine.
The Afrikaans community, with their love for hearty and flavourful meals, has long been known for their expertise in preparing succulent Pork Belly dishes. In South Africa, Pork Belly can be found on the menus of restaurants and households across the country, but it is particularly prevalent in regions such as the Western Cape and
Gauteng, where these cultural influences are strong. Whether it’s prepared as a braai (barbecue) favourite or as a slow- cooked delicacy, Pork Belly continues to hold a special place in South African cuisine, captivating the taste buds of locals and visitors alike.
ABOUT THE CHEF Grant is a Private and Consulting Chef hailing from picturesque Cape Town. With a culinary journey that includes iconic kitchens such as La Colombe and the esteemed Deep South Food Barn in Noordhoek, it’s safe to say that he’s no stranger to the top tiers of gastronomy. Having led the charge at The Bistro Restaurant, Grant decided to take the leap and follow his true calling as a private chef. With a flair for creating exquisite dishes that tantalise the taste buds, he’s the go-to guy for those seeking a dining experience that transcends the ordinary. Grant’s expertise isn’t just limited to cooking; he’s a maestro at crafting unforgettable culinary experiences that leave guests in awe. Whether it’s an intimate dinner for two or a lavish soirée, Grant’s culinary prowess knows no bounds.
44
SLOW ROASTED LAMB SHANK GARETH MACDONALD
The traditional South African cuisine of slow roasted lamb shank has its origins deeply rooted in the vast open spaces of the Klein and Groot Karoos. This dish is a testament to the culinary expertise of the South African cultures, particularly the Afrikaner and Xhosa communities, who truly excel at preparing and savouring meat dishes, particularly lamb dishes with lamb being so readily available here. Slow Roasted Lamb Shank is a hearty, rich, warming dish that you’ll find on the menus of homes and restaurants alike during the Cape’s stormy winter months.
The slow cooking method allows the flavours to meld together, creating a tender and flavourful dish that has become a beloved part of South African cuisine.
45
M A I N S
SERVINGS 6
TIME PREP 30MIN COOK 6 HOURS
METHOD OVEN: 150 °C
method STEP 1 Preheat the oven. Make incisions in each shank and place garlic clove in.
INGREDIENTS
Lamb shanks
6
Cloves of garlic
6
Onion, sliced
1
STEP 2 Heat olive oil and braise onion lightly.
Olive oil
Fresh thyme
STEP 6 Place sprigs of thyme on top, cover with tin foil and cook for about 6 hours. STEP 7 Put a sprig of rosemary into the shank marrow when plated. Serve with mash, sweet pumpkin / butternut and peas and carrots. STEP 8 Make gravy with meat juices, if desired. STEP 3 Sear shanks until lightly browned then place in oven dish and sprinkle with salt, pepper & oregano. STEP 4 Pour stock into bottom of dish, add wine and lemon juice. STEP 5 Spoon yoghurt, drizzle honey and lemon zest onto shanks.
Plain/Greek yoghurt
1kg
Honey
125ml
Oregano
15ml
Stock cube dissolved in 500ml water
1
Lemon, zested & juiced
1
Dry white wine
125ml
Salt
10ml
Black pepper
5ml
Sprigs of rosemary
6
ABOUT THE COOK Gareth MacDonald has shared his delectable Slow Roasted Lamb Shank recipe with us. When asked what makes the Valley special to him, Gareth expressed his love for the breathtaking views from his house, overlooking the valley and both oceans. The serene ambiance and majestic mountains make it a piece of paradise for him. His inspiration for entering this recipe stems from his belief that good food is meant to be shared and enjoyed by all. Gareth sees The Longbeach Mall Cookbook as a privilege and a recognition of his culinary skills within his community. Gareth introduces himself as someone who appreciates well-balanced dishes and enjoys cooking for gatherings big and small. He is not only a passionate cook but also a keen bridge player, a DIY enthusiast, an avid reader, and a follower of the ATP circuit. With a strong faith that gives him hope for the future, Gareth MacDonald brings not only a delicious recipe but also a taste of his vibrant life to The Longbeach Mall Cookbook.
46
FUNERAL PIE IAN WILLIAMSON dedicated to Debbie-Jane Viljoen
Orginating from England this savoury dish is believed to have been influenced by the British Colonial era. It is a popular dish among various South African cultures, including the Afrikaner, English, and Cape Malay communities. The pie is commonly made in regions such as the Western Cape, Eastern Cape, and KwaZulu-Natal, where it is often enjoyed as a hearty and comforting meal. The combination of tender chicken, flavourful vegetables, and a golden pastry crust reflects the diverse cultural influences that have shaped South African cuisine over the years.
SERVINGS 6
TIME PREP 15MIN BAKE 30MIN
METHOD OVEN: 180 °C
method STEP 1 Preheat the oven and blanch spinach in the microwave at 100% power for 2 minutes. STEP 2 Remove chicken from carcass and break into chunks. STEP 3 Combine all ingredients except for the pastry, and spoon the mixture into a baking dish. STEP 4 Roll out pastry to cover and glaze with beaten egg.
INGREDIENTS
Grilled chicken
1
Baby spinach
200g
Cream cheese
230g
Feta cheese
200g
Roll puff pastry
1
Egg for glazing
STEP 5 Bake until golden brown.
47
ABOUT THE COOK
Ian Williamson, a resident of the Valley, has contributed his special recipe, Funeral Pie, to The Longbeach Mall Cookbook. The story behind the name of the pie is quite touching. It was made by a dear friend, Debbie Jane Viljoen, for Ian’s family on the occasion of his mother-in-law’s passing. Despite its somber origins, the pie holds a special place in their hearts and will always be known as Funeral Pie within their family. Debbie Jane Viljoen was a former deputy head at Sun Valley Primary, known for her dedication, kindness, and loyalty. Her passing in January 2021 from COVID complications has left a void in the Valley community. Ian suggested using her name as the by-line for the recipe as a small tribute to her legacy. For Ian, the Valley holds deep significance, and it was this connection that inspired him to enter his recipe. The recipe book, to him, is a means of honouring the community and preserving cherished culinary traditions.
48
T-BONE STEAK WITH CHAKALAKA
A RECIPE BY OUR PANELLIST ABIGAIL DONNELLY
H I S T O R Y
Shisa Nyama sauce has its origins deeply rooted in the vibrant and diverse culinary heritage of the country. This flavourful sauce is a staple in South African cuisine and is often associated with the vibrant and lively atmosphere of the Shisa Nyama (which means “burn the meat” in Zulu) gatherings.
The dish is commonly prepared by the Zulu and Xhosa cultures, who are known for their expertise in grilling and barbecuing meat. The Shisa Nyama sauce is popular in various regions of South Africa, especially in the townships and urban areas, where it is
enjoyed as a communal meal during social gatherings and celebrations. The sauce is a perfect accompaniment to grilled meat, adding a spicy and tangy flavour that perfectly complements the smoky aroma of the barbecued dishes.
49
M A I N S
SERVINGS 2
TIME 30MIN
METHOD STOVE
method STEP 1
INGREDIENTS
Melt butter / fat in a very hot cast iron pan and add the steak.
T-bone steak, approx. 4 cm thick
1
Butter / duck fat
25g
STEP 2 Cook on one side for 3 minutes. Using tongs, turn the meat onto the fat side and cook until fat is golden brown. STEP 3 Flip to the other side of the steak and cook for 2 minutes, then remove from pan and season.
Salt, to season
CHAKALAKA BUTTER
1 x Can hot chakalaka
400g
Butter
50g
STEP 4
Cover loosely with foil and rest for 20 minutes.
STEP 5 Blend the chakalaka butter
ingredients and heat until melted.
STEP 6 Serve, sliced on a wooden board.
ABOUT THE COOK Abigail Donnelly scarcely needs introduction. A multi-award winning food writer, critic and recipe author, she is perhaps best known as the food director for Woolworths Taste magazine. She lives right here in the Valley where her passion for creating innovative recipes is truly inspiring.
50
VIGIS LAMB CURRY DIMETRE VIGIS
Originating from the Indian subcontinent, Lamb Curry has been a staple in Indian, Pakistani, Bangladeshi and Nepalese cuisine for centuries. Lamb Curry is a beloved dish in South Africa too. Its origins can be traced back to the Indian labourers who came to South Africa in the 19th century, bringing with them their aromatic and flavourful curry recipes. Over time, the dish became integrated into South African culture, particularly in the KwaZulu-Natal region, where a large Indian community settled, as well as here in Simons Town and the Southern suburbs of Cape Town. Today, Lamb Curry is a staple in South African households, due to lamb being a very popular meat here, and is enjoyed by people of all backgrounds across the country. METHOD STOVE TIME PREP 30MIN COOK 90MIN SERVINGS 6-8
INGREDIENTS
Vegetable oil
60ml
Cloves garlic, crushed & chopped
4
Mild curry powder
45ml
Lamb pieces
1.5kg
Ground coriander
15ml
Tomatoes, skinned & chopped (med) Potatoes, peeled & quartered (med)
2
11 in 1 spice
30ml
3
Ground cumin
30ml
Cardamom pods
4
Sugar
2ml
Rajah curry powder with garlic (All-in-one)
15ml
Chicken stock
250ml
Sprig curry leaves, for garnish
1
Whole cinnamon stick
1
Salt to taste
Medium onions, chopped
2
Fresh coriander leaves (optional)
Fresh ginger, minced
60ml
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