Focaccia Comin’ At Ya

Focaccia Come'n At Ya:

I’m writing this report as the warm golden sun starts to peep over the African skyline. I am just about to head across the massive campus here at the Temple of Understanding to the kitchen complex and prepare for Durban Cookery Class Day #3; but before I get too ahead of myself, here’s a report on how things went yesterday with Durban Cookery Class Day # 2.

We cooked another fabulous lunch for 50 or 60 attendees, and in the process I shared my experience with a dozen eager and submissive crew.

Our menu:

Greek-style White Bean and Vegetable Soup (Fasoulada)
Pecan and Orange Wild Rice Pilaf
Stuffed Italian Flat bread (Focaccia)
Mediterranean Salad of Steamed Broccoli, Cauliflower, Carrot, Grean Beans Cucumber, Red Peppers & Chick Peas with Lemon-Olive Oil Parsley and Tahini Dressing
Apple and Blackberry Crumble
Fresh Mixed Citrus Lemonade

Oh the Focaccia! The recipe is in my slate-coloured ‘Cooking with Kurma’ book, but if you twist my arm, I’ll share it with you. It is just such a nice recipe! Rich, crispy olive oil-enriched bread top and bottom filled with oozing mozzarella, cheddar, and parmesan cheeses with sundried tomatoes, fresh basil and kalamata olives. Magnificent!

The Canadian Pecan and Orange Rice was sans wild rice, since it is so expensive here, but it was still delightful, scented as it was with orange, fresh green chili slivers and lots of freshly ground pepper, and folded with crunchy slivers of pan-crisped pecans.

Canadian Pecan Rice:

We folded fresh strawberries into the apple crumble instead of blackberries. They were by far the most fragrant strawberries I have ever encountered. The whole kitchen actually smelled of strawberries even before we unwrapped the plastic wrappers from the punnets. Amazing.

Our warm salad – the recipe originally shared with me by my old friend Radha Caran (hello Radha Caran – I know you’re reading this) was indescribably lovely – as nice as it looks, in fact.

warm salad:

Finally I just have to show you some of the local produce we used in the cooking. Notice the Jungle Oats and Safari Currants. Corny? Yes!

dem jungle oats!:
Posted by Kurma on 27/7/06; 2:08:11 PM

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