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SA Heritage Fare for a new generation of cooks

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BOEREKOS WITH A TWIST by Annelien Pienaar. Published by Human & Rousseau, 2018 

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This delicious cookbook has been out for more than a year already, but that is not stopping me from reviewing it now, in fine time for Heritage month as Pienaar’s collection presents a collection of time-honoured family favourites, updated, so boerekos with a twist, as the title tells us.

So, you will find basil pesto following biltong paté, koeksusters preceding berry muffins, but most of the fare in this title is traditional, country fare where cooks used to substitute ingredients where necessary. Vegetables are often sweetened, tarts and pies make use of canned and smoked fillings that were available to cooks living far from markets and supermarkets.

The author is as trendy as tomorrow, food scientist, guest farm owner, television cook, cookery school owner and blogger with – wait for it – more than five million followers.

The fact that she teaches cookery shines through every page, as she presents every recipe as a lesson, from the introduction, through the ingredient list (both cup and spoon and metric measurements given) to a step- by -step numbered method with detailed instructions.

The contents follow the traditional menu format, starting with soups and sauces, working through vegetables, meat and fish before extended sections of baking, scones and pies and desserts. Those interested in heritage Cape fare will find recipes for boerewors, for curried brawn, for smoking meat on the stove top using rooibos teabags. Desserts range from a trad favourite – guava foam tart - to a sophisticated and beautiful berry and cream pavlova.

Beautifully illustrated with food photographs by Myburgh du Plessis and Hanneri de Wet , that are as tempting as any I have seen, the text concludes with some suggested menus and a detailed index.

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