I LOVE FOOD  
and anything to do with food.

#capellilavita #savourlavita #savourwithpaula #privatechef

About Paula Mainstone
Personal Chef - Cape Town

Simple, Healthy but Super Delicious Food

I love watching food shows, reading recipe books, tasting new foods, recipe testing & development and lately have discovered baking.

I love savouring the different layers of Asian cuisine, the umami in Japanese, the rich sauces of France, the simple fresh ingredients of Italy, the flavours of my heritage, Portugal.

My love of cooking started when my husband’s (personal trainer) clients started asking me to cook healthy dishes for them.

I then worked at Ginger & Lime Food Studio for 6 years where we concentrated on interactive cooking sessions with our guests, did all sorts of private functions – from baby showers to birthdays, Masterchef  cookoffs, etc. 

This is where my love for private cheffing began – to go into someone’s home and get them to enjoy my love of cooking – whether they do an interactive session with me or I cook a sit down dinner – I love the intimacy, social interaction and freedom to cook something delicious for them.

During lockdown I started food.made.simple on Instagram to help people cook simple, healthy and delicious meals.

Just before and after lockdown, I participated in 2 TV cooking competitions with other team members – one of which I won dish of the day with fabulous prizes and the other, our team won the episode.

I also won a fantastic 1st prize in the lunch category (decadent burger with papaya compote and fresh papaya salsa) for Neofresh.

Mongolian Glazed Meatballs, Egg Noodles & Grilled Pineapple

The umami taste of this glaze brings these meatballs to another level. After tasting this, I decided to double the glaze recipe and keep it to top chicken, roasted aubergines, in a vegetable stir fry – it is so damn delicious!!!

INGREDIENTS.

Meatballs:

500g beef mince

90g Panko breadcrumbs

1 egg

1 tbsp low salt soy sauce

1/2 tbsp rice wine vinegar or apple cider vinegar

1/2 tbsp crushed garlic

1/2 tsp finely grated ginger

2 finely chopped spring onions

Salt & Pepper

Method:

  1. Preheat oven to 180° Celsius.
  2. Mix all of the above ingredients really well.
  3. Using a tsp/tbsp, take out some mixture and shape into balls.
  4. Place balls on a baking tray which has been lined with baking paper and very lightly oiled.
  5. Bake for about 10 min or until cooked through.
  6. Remove from oven to cool down.

Paula Mainstone

Mongolian Glaze:

1 tsp sesame oil

4 crushed garlic cloves

1/2 tbsp grated ginger

1/2 cup low salt soy sauce

2/3 cup water

1/3 cup brown sugar

3 tbsp oyster sauce

1/2 to 1 tsp chilli powder/flakes

Method:

  1. Heat a pan over medium heat and pour all the glaze ingredients in – mix well.
  2. Bring to a simmer and cook until sauce starts to thicken, stirring occasionally to prevent sticking.
  3. Pour this sauce into a wide dish. Add meatballs into this dish and coat them all round and evenly in this sauce.

Grilled Pineapple:

1/2 pineapple cut into 1cm thick rounds

Some butter for cooking & basting

Method:

  1. Heat a griddle pan to high. Place a knob of butter into it.
  2. Once melted, griddle your pineapple rings until slightly charred and sticky, adding more butter, if needed.
  3. Once done & cooled, cut into small segments.

Noodles:

  1. Cook 1/3 – 1/2 packet egg noodles as per pack instructions. Drain and pour 1/2 tsp sesame oil to coat and prevent from sticking.

To serve:

  1. Place a bundle of noodles on the middle of your plate.
  2. Place about 5 meatballs on top of the noodles.
  3. Place as many pineapple segments as you like around the meatballs on top of the noodles
  4. Garnish with extra sauce (if desired), sesame seeds, very thinly sliced spring onions and radishes.
  5. Enjoy!

     

    These glazed meatballs can also be served as an appetiser with toothpicks or small forks.

    Makes about 25 – 30 meatballs – depending on their size.

    I paired this dish with a Marras Wines Chenin Blanc

#capellilavita #savourlavita #savourwithpaula #privatechef

Seared Sesame Tuna, Bok Choy & Roasted Carrot Cornelles

My husband & I love tuna in every way or form. It is so versatile and quick  to cook and can take on so many different flavours, be it Italian, Thai, Asian, Moroccan.

The marinade is key to really flavour the tuna and you can keep some of the marinade aside to pour some extra over it.

If making this recipe, I would start with the roasting and blitzing of the carrots (as it takes about 1/2 hour), then the tuna and while it’s resting, the Bok Choy (or Pak Choi or Pok Choi as this Chinese cabbage is sometimes called).

 

TUNA

180-200g Tuna (I used Yellowfin Tuna)
Black & White sesame seeds (lightly toasted in a dry pan) spread out onto a plate 
Canola oil

Marinade

60ml (1/4 cup) soya sauce
1/2 tsp wasabi paste (or more, according to your taste)
3 tbsp sesame oil
1/2 tsp ginger juice (grate peeled thumb of ginger & squeeze out the juice)
2 tbsp lemon/lime juice (or more, according to taste)

Add your piece of tuna into the marinade – make sure it’s fully coated and leave it for about 10min (not too much longer than that or the acidity will start cooking it)

Remove from the marinade and roll the piece of tuna on all sides onto the sesame seeds so that it is fully coated

Heat oil in pan until very hot and sear tuna for about 1-2 minutes on both sides (or according to your desired doneness) and the sesame seeds are slightly toasted  – let it rest on a plate for about 5 minutes and slice into thin or thick slices

 

Paula Mainstone

ROASTED CARROT CORNELLES

5 Large carrots, peeled and sliced into even rounds

Olive oil 

Honey

Salt & Pepper

1/2 stock cube dissolve in about 125 ml hot water

Place carrots on a baking tray in a 180 degree oven, drizzle with olive oil, a little honey, salt & pepper. Roast until soft.

Remove from oven and place in a big bowl with the stock and blitz until smooth (if it’s still too dry & thick, add more hot water, until desired consistency)

BOK CHOY

Handful Bok Choy
Sesame oil
Soya Sauce 

Flash fry Bok Choy in a little sesame oil. Add 1-2 tsp soya sauce while frying

PLATING

Lay about 5 -7 Bok Choy leaves on one half of the plate and place sliced tuna on top.

Cornelle roasted carrots with 2 tablespoons and place on the other half of the plate.

Top with thinly sliced radishes and microgreens/beetroot sprouts

We paired this dish with a beautiful Delaire Graff Cabernet Franc 2021 Rosé

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A wonderful fresh starter that is both light but filling

It can also be served deconstructed as a main. The mango can be substituted with papaya or pineapple and served with a Vietnamese dressing or honey mustard vinaigrette.

Ingredients

Sweetcorn Puree

 4 Fresh Sweetcorn Cobs

1 finely chopped Onion

1large clove of Garlic, peeled and crushed

1large Leek chopped finely

1 stock cube (veg or chicken)

50 g Butter

4 sprigs of fresh Thyme

1 1/2 Litres cold Water

100 ml Cream

Salt and pepper

 Sweetcorn Stock:

Peel corn, remove kernels (set these aside) and cut stalks into 2. 

In a heavy based pot, melt half the butter, add onion and garlic and sweat until soft and translucent.  Add corn cobs, 2 sprigs of Thyme, a good pinch of salt, and 1 chicken or vegetable stock cube, dissolved in a cup of boiling water.

Add 1 ½ litres of cold water and simmer for 20 – 25 minutes, skimming off the top when necessary.

Then pass it through a fine sieve, and discard the cobs etc.

 Puree:

In a heavy based pot, melt the rest of butter, garlic, onion and thyme, as well as the leeks and sweat for 5 minutes over a low heat until soft and translucent.

Add the corn kernels and salt and cook for 5 minutes more.

Add the sweetcorn stock and simmer for 20 – 25 minutes, skimming regularly.

Add Cream and simmer for 5 more minutes.

 Remove from heat and blend in batches. Pass through a fine sieve and adjust the seasoning. 

 

Paula Mainstone

Method

Fresh Mango:

1 ripe mango, finely chopped

1/4 medium red onion, finely chopped

1 small handful coriander leaves

Juice and zest of 1 lime

a pinch sugar

1/4 red chilli, chopped

Sea salt

Method:             

Combine the mango, red onion, and coriander.

Add the juice and zest of the lime, sugar and red chilli and mix well.

Season to taste.

 

 6 – 8 Cooked prawns – skins and heads removed (leave a couple of whole prawns for decor)

1/2 avo, sliced

1/2 thinly sliced spring onion, for decor

small bunch coriander, for decor

 

Assembly:

  1. Place a full tablespoon of sweetcorn puree onto the middle of your plate and flatten slightly into a level disc shape
  2. Layer your sliced avo on top of the puree
  3. Layer 3-4 prawns on top of the avo
  4. Top with mango and decorate with coriander leaves and thinly sliced spring onion
  5. Finally, finish the dish off with a full prawn

 

Served with Miss Molly Petit Rose Bubbly

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Beetroot-cured salmon with pink peppercorn & horseradish cream cheese

One of my favourite recipes that must be prepped 1-2 days in advance and finished on the day of serving. Gravlax can be served as a sexy appetizer (on it’s own with horseradish creme fraiche and microherbs on crostini/toasted sourdough) , elegant starter (think edamame beans, grapefruit segments, pickled radishes/cucumbers, wasabi mayo, cream cheese/creme fraiche, avocado mousse – use your imagination and creativity here) or in a fresh mixed salad.

Ingredients

For the salmon:
• 1 skinned Norwegian Salmon, filleted, deboned & deskinned
• 200g castor sugar
• 3 medium raw beetroot (about 250g), coarsely grated (no need to peel)
• 140g sea salt flakes
• 1 bunch dill, chopped
• zest of one lemon


For the dressing:

• 200ml tub creme fraiche/cream cheese
• 2 tbsp horseradish
• 1/2 tsp crushed pink peppercorns

Decoration:

• fresh dill fronds
• crushed pink peppercorns

Paula Mainstone

Method
1. Lay the salmon sides on a board and brush your hand along it. If you feel any little pin bones, pinch them out with your fingers or tweezers.
2. In a bowl, mix all of the other ingredients for the salmon together to make the cure.
3. Stretch two large sheets of cling film over a work surface and spoon over some of the cure. Lay one of the fillets on the cure, then pack over most of the cure and sandwich with the remaining fillet. Top with the last of the cure and wrap both fillets together tightly with lots of cling film.
4. This needs to cure for at least 24 hours in the fridge.
5. Remove from the fridge, unwrap and pour off the liquid and scrape off the cure.
6. Lightly rinse this and pat very dry with some kitchen towel.
7. Slice the salmon into thin slivers.
8. Make the dressing by mixing all the ingredients together. If using creme fraiche, this can be drizzled over the salmon as it is runnier or if using cream cheese, it can be cornelled on the side.
9. Once made, the salmon will keep for up to a week in the fridge and can be used just like smoked salmon.

Pickled Cucumber
2 mini cucumbers, thinly sliced in rounds
1/4 cup white vinegar
1 1/2 teaspoon caster sugar ( or more to taste, if too vinegary)
1/2 seeded and sliced chilli
1/2 thinly sliced spring onion
Mix all the above ingredients in a bowl and add the cucumbers
Let it sit and infuse for at least 10 minutes before serving

Avocado Puree
Blitz a small avocado with lemon juice, salt & pepper – sprinkle with some pink peppercorns.

Served with Delaire Graff Cabernet Franc Rose

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Nasi Goreng

A traditional Indonesian fried rice.

I have served this as a starter today, but it can be served as a full meal or side dish. Make it vegetarian or add in chicken, prawns or any other protein alternative. Traditionally served with a fried egg, I have served mine with a boiled egg dipped in seaweed dust.

Ingredients

Serves 2.

Ingredients

Prawns

  • 8 – 10 medium sized prawns
  • lemon, garlic, butter, chilli, parsley sauce

 

Method

  • Melt the lemon butter sauce in a pot on low heat to infuse the flavours.
  • When cooled down, smother the prawns in the sauce and leave to marinade for at least an hour (the longer it marinades the better)
  • Fry on a non stick pan /griddle pan until they turn pink or slightly charred & set aside
  • De-shell and keep 1 or 2 with shell on for decoration

Paula Mainstone

Method

Rice

  • 1 tbsp oil
  • 1 garlic clove – finely chopped
  • 1 1/2 tsps chilli – finely chopped
  • 1 small onion – finely diced
  • 2 spring onions – finely diced
  • 3 – 4 baby corns- sliced into rounds
  • a big handful mushrooms – sliced
  • 1 1/2 cups cold rice (cooked the day before)
  • 2 tbsp Indonesian sweet soy sauce
  • 1/2 tsp fish sauce

Method

  • Heat oil in a wok or large pan on a high heat
  • Add chilli and garlic and fry for 5 seconds
  • Add onion and fry for about 1 minute
  • Add mushrooms and baby corn and fry for 1 minute
  • Add 1 tbsp sweet soy sauce and cook for another minute
  • Add the rice, 1 tbsp sweet soy sauce and fish sauce – cook for another minute until the sauce reduces

Garnishes

  • Cooked prawns
  • Crispy onions
  • Spring onions
  • Boiled egg dipped in crushed seaweed
  • Fresh chilli

 Serves 2

Served with Cavalli Filly Chenin Blanc 

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Scallop and Papaya salad

This simple but sophisticated dish works beautifully as a light lunch or starter.
The rich buttery taste of the scallops syncronise beautifully with the fresh flavours of the salad and the tangy Thai dressing with a little bit of a bite.

Ingredients

Ingredients for scallops:

juice of 1/2 lemon

knob or 2 of butter

1-2 cloves garlic

1/4 cup parsley

12 scallops

Ingredients for salad dressing:

1/2 tbsp sesame oil / peanut oil

1 tbsp rice wine vinegar

1/2 tbsp soya sauce

1 tbsp palm sugar / honey

1 x lime juice

1/2 tbsp ginger juice (grate fresh ginger and squeeze the juice out)

Sliced up and then mixed into the dressing above and left to infuse:

1 x lemongrass stalk

1 thumb ginger

1 chilli

1/2 clove garlic

After infusing, strain the liquid

Ingredients for salad:

1/2 x small – med papaya (cut into cubes)

Small can peaches / 1 mango (cut into cubes)

1/2 cucumber (deseeded & cut into cubes)

1/4 cup torn basil

1/4 cup torn mint 

1/4 cup chopped coriander

3 x spring onions (thinly sliced)

Top with:

Finely chopped & roasted peanuts/ cashew nuts 

Toasted sesame seeds

Paula Mainstone

Method

Method:

  1. Make the dressing first so it has time to infuse – mix all the ingredients and let sit 
  2. Prepare all salad ingredients – mix salad & dressing together well about 10 minutes before serving
  3. In a pan, heat butter, garlic and parsley and once it begins foaming, fry your scallops for about 1 min each side scooping the butter over the scallops.

     4. Plate your salad, scatter the scallops around the salad, top with nuts/seeds and garnish with some fresh basil and mint leaves

 Serves 2

Served with Hill & Dale Dry Rose Merlot

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Tortellini pasta

This recipe calls for homemade tortellini pasta (which you can make yourself), but I wanted a quick cheat, so used wonton wrappers in it’s place.

Ingredients

250g porcini mushrooms

100g Chanterelle mushrooms

1 garlic clove

1 1/2 finely chopped rosemary

30g finely grated parmesan cheese

100g ricotta

1 medium egg

 

Soup:

600ml beef stock

2T basil leaves

Paula Mainstone

Method

  1. Wipe mushrooms and set 50 g aside. Finely chop remaining mushrooms and crush garlic & 1 tbsp rosemary. Fry until all the liquid has evaporated and set aside.
  2. Mix parmesan with ricotta & egg. Stir in fried mushrooms and season with salt & pepper.
  3. Brush edges of wonton wrappers with water and spoon 1/2 tsp onto 1 side of the wonton circle. Fold over and press sides down well. Push corners of semi circles together to form the tortellini/dumplings. Dust with flour to stop them from sticking.
  4. Cook wontons in plenty of salted water for about 4 min, remove from a slotted spoon and drain well.
  5. Slice reserved mushrooms finely and fry in a little oil with the rest of the rosemary until golden brown.
  6. Bring stock to a boil.
  7. Place tortellini/dumplings in soup bowls and arrange fried mushrooms on top.
  8. Add stock to bowls. Roughly tear basil leaves and sprinkle on top.
  9. Serve with extra parmesan cheese

 Serves 4

Served with Haute Cabriere Pinot Noir Reserve

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Roasted Cauliflower, Cauliflower dumplings with rosemary cream

A very impressive starter or vegetarian main.
I tried this recipe by Chef Michael Cooke of two-plated Camphor’s restaurant. WOW – what an utterly superb dish with different textures and the special flavour combination of cauliflower & rosemary.

Ingredients

Cauliflower Purée:

130g butter

1 head cauliflower, roughly chopped

About 2l water

Salt & pepper

1.Heat butter in a pot until melted

2.Add cauliflower, pour in water just to cover, put lid on and cook until tender

3.Remove lid & cook out all the water until cauliflower caramelises in the butter

4.Blend cauliflower until smooth & season to taste

 

Ingredients:

Cauliflower dumplings:

1 cup water

250g butter

1tsp salt

400g flour

8eggs

100g fine breadcrumbs

100g white sesame seeds

Vegetable oil for deep frying

Paula Mainstone

Method

1.Heat water, butter & salt in a pot until butter has melted

2.Add flour, whisk so that it doesn’t go lumpy & cook for 2-3 min

3.Transfer to a stand mixer and using the dough hook, add 1 egg at a time to the mixture until thoroughly combined ( I don’t have a stand mixer so I used a whisk)

  1. Roll the dough mixture into golf ball sized dumplings & place on a tray. Refrigerate for about 10 min or until set

5.Roll the balls in a mix of breadcrumbs & sesame seeds until evenly coated

6.Deep fry at 180 degrees( medium heat) until golden

7.Place on a paper towel to drain and cool

8.Using a knife, make a small incision in each dumpling and pipe a generous amount of cauliflower purée inside the dumpling

Keep some purée for serving

 

Ingredients:

Rosemary Cream:

4 shallots/baby onions, sliced

4 garlic cloves, roughly chopped

Butter, for cooking

50 g fresh rosemary sprigs

100ml medium cream sherry

1 cup white wine

400ml pouring cream

Salt & pepper

 

1.Sweat shallots & garlic in butter in a pan, keeping the lid on, until they are soft & translucent

2.Add rosemary & cook for 2 minutes

3.Deglaze pan by slowly adding the sherry over a low heat and reduce until the pan is dry

4.Add the white wine & reduce by two-thirds

5.Pour in the cream and reduce by two-thirds again, until you have a thick sauce

6.Strain through a sieve to remove rosemary and season to taste

 

Ingredients:

Caramelised Cauliflower:

1 Head cauliflower

2 cloves garlic, crushed

1 sprig rosemary

1 tbls butter

About 2 liters water

 

1.Slice the cauliflower into 2cm thick ‘steaks’ and place in a large pot with garlic, rosemary & butter

2.Add enough water to cover the cauliflower & simmer on a low heat. Allow the water to cook out and the cauliflower to caramelise

3.Remove pan from the heat and let cauliflower cool before using a spatula to lift the ‘steaks’ out to serve

 

Ingredients:

For serving:

Fresh herbs

Grated Parmesan

Lemon zest

 

1.Place caramelised cauliflower ‘steaks’ in the centre of the plate & neatly arrange the cauliflower dumplings around them

2.Spoon a few dollops of the roasted cauliflower purée over

3.Drizzle with rosemary cream & finish off with a sprinkling of herbs, grated Parmesan and/or lemon zest

 Serves 4

Served with Atlas Swift 2019 Chardonnay

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Green soup

Food made simple but healthy and delicious – all your greens in one bowl.

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, roughly chopped
  • 2-3 cloves garlic, grated
  • 2 tsp mild curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric / fresh turmeric
  • salt & pepper
  • 1 large sweet potato (skin on), roughly diced
  • 2 leeks, roughly sliced
  • 4 medium courgettes, roughly chopped
  • 2 big handfuls spinach, roughly chopped
  • 1 small broccoli, roughly chopped
  • 1 small cauliflower, roughly chopped (keep leaves for roasting)
  • 2-3 cups chicken/vegetable stock
  • 1 cup coconut milk

For topping:

  • crispy cauliflower leaves (rubbed with olive oil and roasted in oven)
  • Avocado (cut into small cubes – enough for topping)
  • Fresh basil leaves
  • Roasted almond slivers (dry fried in a pan until slightly brownish)

Paula Mainstone

Method

  1. Pour olive oil in large pot, sauté onions until translucent, add garlic and spices and stir until all coated
  2. Add in all the vegetables, stir to coat in the spices and add in the stock
  3. Boil on a medium heat until vegetables are cooked through
  4. Let the soup cool down slightly before blending until it is smooth (stick blender will be preferable but if you must use a jug blender, let it cool down significantly – otherwise it will splatter)
  5. Once blended, add in the coconut milk and heat up gently for about 10 min
  6. Taste, add more salt & pepper, if desired
  7. When plated, top soup with toasted almonds, cubed avo, fresh basil leaves and 1-2 crispy cauliflower leaves.

Served with Protea Pinot Grigio

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BAKED FIGS WITH BLUE CHEESE & PARMA HAM

This is a simple but impressive starter that is quick to make especially when you have guests over. The combination of sweet and salty in one dish is heavenly.

Ingredients

  • 3 Figs (make sure that they are ripe)
  • About 80 g of soft blue cheese
  • Olive oil
  • Honey
  • Fresh sprigs of thyme
  • 6 slices of Parma ham

Paula Mainstone

Method

  1. Preheat oven to 170 degrees
  2. Cut a cross into the top of the fig and gently open like the petals of a flower
  3. Place on a baking tray and stuff the cheese into the centre, drizzle with a little honey, place a sprig of thyme over cheese and finish off with a drizzle of olive oil
  4. Bake for about 10 min or until the cheese has melted
  5. Place on serving platter and put the Parma ham slices in between
  6. Serve as is or with some crackers or warm toasty ciabatta bread

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BARBEQUED TUNA SKEWERS WITH CORN SALAD AND GRIDDLED AUBERGINE

This is my go to quick, simple but nutritious dish when I don’t have much time to cook. Each element takes minutes to cook and the dish is made more substantial with the addition of the cooked potatoes, eggs and the aubergine on the side.

The fish can easily be substituted with chicken, beef or pork and although I love these flavours on the braai, it can also be done in the oven under the grill.

Ingredients

Salad:

  • 2 Corn on cob, barbequed
  • 2 tomatoes, quartered
  • 1 – 2 potatoes, boiled
  • 1 – 2 eggs, boiled
  • handful lettuce leaves 
  • handful edamame beans
  • juice of 1 lemon 

Aubergine:

  • 1 aubergine, sliced in half lengthways and flesh cut crisscrossed in diamond shape
  • harissa paste 
  • olive oil
  • salt and pepper 

Tuna:

  • 400g tuna fillets, cubed
  • olive oil 
  • lemon, thick slices, sliced in half
  • salt and pepper
  • bay leaf twigs, soaked in water

Paula Mainstone

Method

  1. Brush corn with olive oil and salt
  2. Barbeque until slightly charred
  3. Set aside to cool
  4. Brush aubergine with olive oil and brush fresh side with harissa paste, salt & pepper
  5. Barbeque both sides until flesh is soft
  6. Brush tuna cubes with olive oil , salt and pepper and thread with lemon slices onto bay leaf twigs
  7. Barbeque for 30 seconds each side
  8. Remove from barbeque and drizzle with lemon juice
  9. Toss all salad ingredients together, arrange skewers on top of the salad and serve with choice of dressing on the side.

 

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Quick Tomato & Chickpea Soup

Winter is here and we all crave comfort food. Here is a quick, healthy and budget friendly recipe which can be made in bulk and frozen.

You can elevate this simple quick recipe to a more intense flavour if you have time on your hands.

Roast whole plum tomatoes and whole garlic with thyme/rosemary, coated in olive oil until tomatoes burst open, then follow the next steps to making the soup

Ingredients

  • 1 can chopped tomatoes
  • 1 can chickpeas, drained
  • Olive oil
  • Balsamic vinegar / Worcestershire sauce 
  • 1 onion, chopped 
  • 2 – 3 garlic cloves, grated
  • 1 sachet tomato puree
  • 1 chicken stock cube
  • About 750ml hot water
  • 1 tsp smoked paprika 
  • 1 tsp dried mixed herbs
  • 1/2 – 1 tsp sugar
  • salt & pepper
  • fresh basil leaves
  • fresh grated parmesan
  • 1/2 chorizo 

Paula Mainstone

Method

  1. Gently fry onions in about 1-2 tbls olive oil, once translucent, add in the garlic and stir
  2. Add paprika, dried herbs and crumble in stock cube – stir to coat onions
  3. Add tomatoes, 1/2 sachet tomato puree and sugar – cook for 1 minute
  4. Add splash of vinegar / Worcestershire sauce and the water and cook for about 15 – 30 minutes, stirring occasionally
  5. Add chick peas and cook for another 15 minutes, add water if evaporating too much – check for seasoning – add salt & pepper
  6. Chop up some basil leaves (retaining some for decor) and add to soup
  7. Take soup off heat, let it cool down a bit and blitz ( you can blitz it completely smooth or leave it a bit chunky for texture)
  8. Can be reheated – Enjoy!!!!

Garnish soup with fried chorizo bits, crispy crunchy chickpeas, grated parmesan and fresh basil leaves.
*Crunchy chickpeas – drain and dry off, put into a baking tray and splash with olive oil. Spice up with salt, dried herbs, smoked paprika and sprinkle of cayenne pepper. Grill in oven until crispy (stir / shake tray every 5 – 10 min) and leave to cool down in open oven – aids the crispiness.

Serve with Landskroon Pinotage

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Upper Bloems Vegetarian Pickled "Fish"

There are three main elements to this dish, each of which needs to be made separately: curried aubergine, caramelised onion petals, and seasoned cream cottage cheese. The dish is garnished with pomegranate kernels, coriander, and mint.
The curry base is best made the day before so it can sit and the flavours can develop even more.

Ingredients

For the onion petals:

  1. 2 small red onions

For the curry base:

  1. 1 onion, diced
  2. 11/2cm of ginger, finely diced
  3. 2 garlic cloves, finely diced
  4. 1 stick lemongrass, bruised
  5. 2 lime leaves
  6. 1/2 tsp whole cumin
  7. 1/4 tsp cardamom
  8. 1/2 Tbsp coriander seeds, toasted and crushed
  9. 1 bay leaf
  10. 1 tsp turmeric
  11. 3 1/2 tsp mild curry powder
  12. 1 1/2 tsp garam masala
  13. 1/4 small tin whole, peeled tomatoes
  14. 600 ml vegetable stock
  15. 1 – 2 tsps corn flour mixed with a little water

For the curried aubergine:

  1. 1 medium aubergine peeled and cut into 1.2cm cubes
  2. Enough rice flour to coat the aubergine cubes in
  3. Sunflower oil (enough to ‘shallow fry’, depending on the size of your pot)

For the pickling liquid:

  1. 62.5 ml white wine vinegar
  2. 62.5 ml white balsamic vinegar
  3. 37.5 g sugar

For the seasoned cream cottage cheese:

  1. 62.5 ml smooth cottage cheese
  2. 30 ml thick Greek yoghurt
  3. 1/4 clove garlic grated (on a micro plane)
  4. 5g mint
  5. Juice of 1/4 lemon & drop of white vinegar
  6. 1/4 tsp salt

Paula Mainstone

Method

Start on the curry base. Sweat the onions, ginger and garlic in a saucepan until translucent. Add the lemongrass, bay and lime leaves and sweat for another minute. Then, add all the spices and cook until fragrant. Add the tomatoes and cook for one minute. Add the stock and let simmer for about 15 min.

 Start on the onion petals next. Peel the onions but keep them whole, and keep a bit of the bottom to hold the onion together. Bring salted water to a simmer. Once simmering, add the onions and blanch for 5 minutes. Remove the onions with a slotted spoon and place in iced water to stop the cooking process. Pat them dry and slice them in half lengthwise, then season with salt and a sprinkling of castor sugar.

  1. While you wait for the sauce, fully coat the aubergine cubes in the rice flour. Pour a good amount of oil into a pan on high heat and deep fry the aubergine cubes in small batches on a medium heat until they’re golden on the outside. Drain and place the aubergine pieces on a paper towel.

Next, start the pickling liquid. In a pan, mix together white wine vinegar, white balsamic vinegar and sugar and allow to simmer for a few minutes. Remove from the heat.

Add 1-2 tsps of the pickling liquid to the curry base (taste after the 1st tsp and if needed, add in the 2nd tsp), place the pan back on the heat and stir in the corn flour to allow it to thicken. Let the sauce cool completely.

Heat some oil in a pan over high heat. Place onions in a pan, cut-side down for a few minutes until they get some good colour. Allow to cool completely and then pull apart the “petals”. When you get to the smaller ones inside, set them aside to add to the curry sauce.

Finally, add the aubergine to the sauce and mix in. Use equal amounts of aubergine and curry.  Allow to marinate for a day before using.

Before serving, stir fresh coriander through the pickled, curried aubergine. In a small bowl, mix the cream cheese and yoghurt, grated garlic clove, mint, vinegar, lemon and salt. Once the mixture has come together, place in a piping bag.

To assemble, use a tablespoon to scoop curry into the onion petals. Pipe a small dollop of the cream yogurt onto the top, and sprinkle with pomegranate kernels and herbs.

This recipe was created by Andre from Upper Bloem Restaurant. I was intrigued and excited to recreate it, with 1or 2 adaptations with what I had available at home.

The sweet crunchiness of the red onions with the mild fragrant curry and the creaminess of the cream cheese, along with pops of pomegranate and fresh herbs was a mouth explosion.

Served as a canapé or starter, it is visually beautiful.

I paired it with a Mulderbosch Chenin Blanc

#capellilavita #savourlavita #savourwithpaula #privatechef

Sunday lunches are my best

This is when I have time to be creative and experiment and put all my love and attention into a meal.

Time to layer and infuse flavours to give the dish depth, time to savour with family and friends

Cape Malay Sauce

Ingredients

  • 1&1/2 TBS Curry Powder
  • 1/2 TBS Tumeric
  • 5 pcs Star Anise
  • 3 whole Cinnamon Sticks
  • 1 TBS Coriander Seeds
  • 1/2 TSP ground Black Pepper
  • 1/2 TSP Salt
  • 1/4 TSP Chilli Flakes
  • 1/2 Chicken stock cube
  • 1/2 TSP crushed Garlic
  • 1/2 Can Tomatoes
  • 250 ml Water
  • 1/2 can Coconut Milk/Cream
  • 1/2 chopped Onion

Method

  1. Dry roast all the spices on a low heat until fragrant
  2. Add the onion & fry gently, then add in the garlic
  3. Add canned tomatoes, crumble in the stock cube
  4. Add the water, coconut milk/cream
  5. Simmer for about 10 min, stirring occasionally to reduce slightly
  6. Strain through a sieve – the liquid should be glossy
  7. Discard what’s left in the sieve

I love to add in some homemade prawn stock especially if I’m cooking  mussels in the curry sauce.

Paula Mainstone

Lobster Tails

Ingredients

  • Lobster tails (I bought mine frozen, deveined and cut in half)
  • 2 TBS Butter
  • 1 TBS Olive oil
  • 1 Garlic clove, finely chopped
  • 1 TBS finely chopped parsley
  • Squeeze of lemon juice

 

Method

Method

  1. Combine ingredients in a pot over medium heat and let melt & infuse
  2. Coat the tails in the butter sauce
  3. Grill in the oven / on a Weber until pink and done

Serve Cape Malay Curry Sauce with poached mussels, blanched asparagus, Lobster tails, edamame beans, spring onions & finely sliced red chillies with a side of thin noodles (coated with sesame oil & sesame seeds) & half a griddled lemon/lime.

 

Suggested wine: 21 Gables Chenin Blanc

#capellilavita #savourlavita #savourwithpaula #privatechef

Chocolate Torte with Berry Coulis & Fresh Fruit

Ingredients for Chocolate Torte

  • 250g Marie / Tennis biscuits
  • 100 g melted butter (or more if needed to make the crust buttery)
  • 250ml fresh cream
  • 50 g demerara sugar
  • 300g of 85% dark chocolate OR 150g dark &150g milk chocolates
  • 1 tsp vanilla paste/extract
  • a handful assorted berries of your choice

Method

  1. Blitz biscuits in a food processor until the crumbs are fine
  2. Add the melted butter to the crumbs and stir and break up with your hands until the biscuits are a little sticky (add more butter if still too dry)
  3. Empty the biscuits into a 32cm rectangular / round baking dish and press down with a spoon to flatten to make it smooth
  4. Refrigerate to firm up the crumb mixture
  5. Chop up the chocolate into small pieces and place into a large bowl
  6. Heat the cream and sugar gently until all the sugar has dissolved. Take off the heat and add in the vanilla
  7. Pour heated cream mixture onto the chocolate and leave for 2 minutes to soak in, then stir thoroughly until the chocolate is silky smooth
  8. Pour the chocolate mixture into the the chilled tart abe and refrigerate again for 2 – 3 hours until it is firm.

Cut into squares /long narrow rectangles/slice. Serve with berry coulis, fresh fruit & a sprig of mint.

This is a great dessert for a dinner party as it can be made ahead of time and you can really jazz it up with different toppings, edible glitter & decorations

Paula Mainstone

Ingredients for Berry Coulis

  • 1 cup raspberries
  • 1 cup strawberries  
  • 3/4 cup blueberries
  • 3/4 cup sugar (start with 1/2 cup – taste and add rest if needed)
  • 1 tbsp fresh lemon juice (to taste)

The berries can be fresh or frozen. Cut the strawberries up into smaller pieces

Method

  1. Combine all the ingredients in a medium saucepan
  2. Simmer on a medium heat until the sugar has dissolved
  3. Taste and adjust the sugar by adding in a little more if needed – heat to dissolve again
  4. Let the berry mixture cool down a little, then puree in a blender
  5. Pour back in the saucepan – add some more lemon juice if required – let reduce until it has reduced but still has a pouring consistency 
  6. Strain though a fine sieve to get rid of the seeds

The coulis should be sweet with an underlying tartness from the lemon juice. Any leftovers can be frozen and defrosted for another purpose. Can be mixed with yogurt/labneh over pancakes/flapjacks or with cream for a cake topping, on icecream and much more.

#capellilavita #savourlavita #savourwithpaula #privatechef

Prawn Fried Rice

Ingredients:
• 2 tbsp oil
• 12 shelled prawns
• 1 – 2 cloves garlic, minced
• 2 spring onions, finely sliced (keep some aside for garnish)
• 2 eggs, beaten
• 1 – 2 cups cooked rice
• 1 tsp sesame oil
• 1 tbsp sesame seeds, toasted
• Handful fresh coriander

Paula Mainstone

Method:
1. Heat 1 tbsp oil in a wok/big non stick pan
2. Add prawns and stir fry until pink & cooked – remove from pan & set aside
3. Heat remaining oil & gently fry garlic,spring onion, red pepper & lastly ginger for a few seconds
4. Add 1 tbsp soy sauce to the eggs & pour into the hot wok, cook until just set
5. Add cooked rice, break up the egg & heat through
6. Add the rest of soy sauce & sesame oil
7. Serve topped with sesame seeds, fresh coriander & sliced spring onions
8. Enjoy!

Suggested wine: Haute Cabriere Chardonnay Pinot Noire

#capellilavita #savourlavita #savourwithpaula #privatechef