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Welcome Back

Welcome Back


I hope you all had a great nourishing week-end.
I can’t actually remember a time where I ate more. We rolled back in from a great week-end at the dam spent with family and good friends. I’m filled up on the joy of the simple things in life.
This is just a short one – truly – to let you know that all is back to normal in the Jozi Real Food space – Organic Emporium is open. 
We’re braced for 2 weeks of disruptions while we prepare for the move – you might find things a little upside down here for a short while – but once we’re at the other side of all this change – we’ll be in a new store in a great space for you with renewed kicking energy.
There is still time to get orders in for this afternoon if you’re out of stock at home of organic fare for the holidays. We’re fully stocked on Harvey’s beef, Mandy’s dairy, Bosman’s pastured charcuterie and there’s quite a range on the organic fresh produce front – we’ve got carrots, golden globe beetroot, spinach, pears, plums, lemons, sprouts, apples, sweet potatoes, hubbard squash, butternut and those amazing golden organic potatoes you’re just loving. 
You cleared us out of the pastured pork sausages before we could say ‘Bosman’ – so we’ve increased the order – there will be more in shortly. We’ve got all your favourite charcuterie from him in right now including the thyme bacon you’re loving. 
I had a great week-end of family, friends and great food. One of the snack platters I made at one stage was a cheese and charcuterie board and I’d fried up blocks of The Gourmet Greek halloumi and I’d cut Bosman’s chorizo into chunks and lightly fried it in some olive oil – a squirt of lemon juice over both and everybody went mad for it! 
I can’t tell you how many times I heard ‘this is the best chorizo I’ve ever tasted’ and ‘this is the best halloumi I’ve ever tasted.’
If you like a chilli kick in sausage – try the chorizo that way and serve on a board with olives and chunks of the halloumi – it’s heaven on a platter. 
Another highlight of the week-end from a food point of view was a pot of slow cooked grass-fed shin from Harvey’s 100% Grass-fed beef. On Saturday night before we all went to sleep – I put a pot of it in the oven on 100 degrees. Everyone was seduced through-out the night by this beautiful smell coming from the kitchen – it turned out beautifully. 
I gently cooked a mix of carrots, onion, garlic and celery in some butter and olive oil. Browned the shin pieces in a separate pan. When the carrot mix was soft and the onions translucent, I stirred through some organic tomato paste. Added the browned shin pieces back to the pot with 2 tins of organic italian tomatoes, about 500ml of good red wine – I nearly used cheaper wine but one of our close family members who also happens to be Italian interrupted and exclaimed ‘LIFE IS TOO SHORT TO NOT COOK WITH GREAT WINE’ so in went one of our better bottles – 🙂 – and a cup of water until the shin was covered. 
I also threw in plenty fresh thyme and grated through some lemon zest. When another beloved family member got up in the morning he tasted it and threw in a bit of coconut sugar as the tomatoes were a touch too tart he said. Anyhow that was that. It was left in the oven over night and the meat literally just fell off the bone in a hearty, rich tomato and red wine gravy, it was beautiful. I want you to get this basic stewing beef recipe down and just adjust it through Winter, it’s the best way I know of to do short-rib and shin and brisket and can be a go-to recipe for stewing through-out Winter that NEVER fails. I’m going to keep repeating this one as we get deeper into Winter. 
Easter lunch then ended up being a table full of great food all made with love. That was a major highlight for me of this week-end – I want to cook ‘with’ people from here on, I just LOVE it – chattering bustle and a whole lot of love and laughter around food cooking together. 
Dreams are made of times like these for me. I mean to spend more and more time in kitchens cooking with people from here on who cherish food as much as I do. 
I loved this week-end. 
Another highlight was a pumpkin pie made by a beautiful soul called Mareli in our family. It was the stuff of dreams, pumpkin and cinnamon and pecan nuts and soul all presented in this beautiful dish. I shan’t ever forget it. Mareli is going to try it with honey and coconut flour shortly so we can bring a refined sugar and flour free version, I’ll send the recipe as soon as we’ve gotten it right – we need it for Winter:) 
We also had a great bobotie made by Nana – that’s another one we must visit for Winter while we’ve got grass-fed mince and great eggs in abundance. 
As you can see I’m getting ready for Winter cooking and excited! 
Chat soon – I think many of you might just be on the coast this week not remotely interested in chatting about Winter – if that’s you – save it ’till when you come back.
Travel safe…to those of you that are here – so are we – see you soon, 
Much love.
Debbie
 

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