10 Things with…

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Everyone and anyone who has functioning tastebuds will know about Frankie Fenner Meat Merchants on Lower Kloof, you know it is the place to go where you can be darn sure that what ever you purchase there will be the best in its class. Today’s 10 things interview is with none other than Mr Andy Fenner himself, creator of this fine establishment. A part from being the owner of this friendly meat mecca, Andy is also a super talented writer, he has a slew of brilliant cookbooks under his belt, and a really rad blog where you will find beautifully crafted, bullshit free articles on the foodie stuff that really matters. He gives you the story behind your meat, I give you the story behind the guy!

Andy-Fenner

DESCRIBE YOURSELF IN 10 WORDS : Lucky husband. Meat and words in my spare time.

WHEN I WAS YOUNGER, I WANTED TO BE :  Older

MY FAVOURITE APPLICATION FOR BACON IS : Hair gel

WHEN NO ONE IS LOOKING, I LIKE TO EAT : Fish and vegetables. I love the looks I get from people when they see me. It’s like they expect me to walk around with a leg of wild boar tucked under my arm.

WHAT WAS THE FIRST THING YOU COOKED FOR YOUR WIFE? I think it was some peri-peri prawns that clinched it.

WHAT IS YOUR ALL TIME FAVOURITE MEAL? Mugaritz in San Sebastian blew my mind. A Michelin-starred restaurant that ripped my tastebuds out of my mouth and scattered them all over the farm we were sitting on. Seriously, seriously memorable.

THE FOODIE SCENE IN CAPE TOWN IS : Incredible. Exciting. And on a tipping point, I honestly, sincerely believe that there are local chefs who can hold their own against anyone in the world. I also can’t believe how many opportunities there are for little start-ups.

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PEOPLE THINK HAVING YOUR OWN BUSINESS IS : easy and glamourous/romantic WHEN ACTUALLY IT IS : anything but that. It’s seriously hard work. Although, I will say if you want it badly enough you’re halfway there.

Food and a few bottles of good wine enjoyed with mates and family MAKES ME HAPPY. Cliched? Yup. Still true though.

TELL US SOMETHING NO ONE KNOWS ABOUT YOU: Clowns scare the shit out of me.

Find Andy on Twitter: @andywildonfire  on the blog: www.andyfenner.com or sitting at the window at FFMM

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Home Made Energy Bars.


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These bars are so delicious, they may not look like an oil painting but let me assure you that they are beautiful on the inside. Each bar is basically a bomb of anti-oxidants, omega 3 and 6s, vitamin b, anti  inflammatorys, iron, magnesium, fibre, energy, good fats, good juju, virtually all the good stuff for your bod. Your doctor will high five you for eating this. In fact, you should email Discovery Health and tell them you ate these, they will probable bump you up to diamond status immediately.ingredients

The recipe is super simple, in a nutshell, put all the below ingredients into a blender (save about 1/3 cup nuts, they will go in at the end) Blend together until everything starts to stick together. If your mixture is a little dry, you are welcome to add another tablespoon of coconut oil, chuck in some honey, what ever you are favouring at the time. Pour your blended mixture into a bowl, add the left over Macadamia nuts abd mush everything together until you have a well incorporated mass.    Push your sporty mush into a baking tray lined with paper. You are welcome to use what ever size container you like, I personally like my bars to be about 2cm thick so I spread the mixture into a big, shallow baking tin and use my rolling pin to flatten it all out neatly. Refrigerate your Sports Bars for about a hour or until they are nice and firm. Remove your bar from the fridge, turn it out onto a dry work surface and cut into 4cm x 6cm bars. (I find this size to be just right- it is about 2 bites ) Wrap your sports bar in a piece of baking paper and pop each bar individually into a small zip lock bag (this is the easiest way to transport them on any adventure you wish to let them take you on). These bars will keep in an airtight container, refrigerated, for about 2 weeks. Please note that these ingredients are not set in stone. You can jazz it up with cinnamon and vanilla, change the type of nut, use sultanas instead of raising, chuck in some cranberries, just chuck in what every you have in your pantry cupboard that sounds delicious to you!

Vanessa and Friends.

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Meet my lovely friend Vanessa, she is blonde, she is gorgeous, and she is a freaking bad-ass on a bike. Seriously though, she just rode the epic, as in The ABSA Cape Epic, as in get on your bike and stay there for 9 days, cover km after km of crazy terrain, ride up hill and down dale until your legs almost fall of, then ride a little more. The chic is a bloody inspiration.

Every few months, Vanessa gets together with a couple of rad sponsors and organises a fun morning of bikes, coffee and general outdoor awesome-ness.I went to the last one and I wont lie, I was nervous before I went. My cycling CV has only got my name and the date on the top. I am a beginner extreme. I was worried that I would rock up and find myself chasing the peloton to Milnerton and back. My rubber arm got the better of me and I sheepishly went, clutching my bike and my gel seat. I ended up having the most awesome morning, I did not get left behind at all and I made some really great friends, rode around our beautiful city and learned not to be so scared of my white steed.

This weekend, Vanessa is hosting another ‘Ride with Vanessa’ event. There are some super sponsors – the best being Ma Mere Maison, of course. Come down to Hout Bay, bring your bike and an open mind, meet some new friends and get some air into those lungs.

World Baking Day

Remember last week I blogged about World Baking Day, and the mysterious Box that I received? Remember, I told you what would come of it all? Well, here we go! Finally my post on World Baking Day is up and as you can see, I pretty much dominated! I decided to spend this glorious day in the kitchen with my younger sister, Georgia. She is only 13 and seems to spend her life at school, so this was a perfect opportunity for us girls to spend some much needed quality time together in the Kitchen. I was asked to bake a Level 45 cake – a glorious, Milk Tart Cake, complete with layers of Milk Tart custard, soft vanilla sponge and a ridiculously fussy chocolate ganache outfit which gave me a whole lot of admin! I think I made things a little harder for myself because Georgia and I each wanted to decorate our own mini cakes, so we made big sponge cakes and then punched out smaller cake disks using a cookie cutter. This made stacking the cakes and applying the ganache very tricky as they were not at all sturdy! Either way, we prevailed (with help from kebab skewers to keep our cakes in an upright position) and the cake was absolutely delish. I do not recommend doing the mini cake version, I spent a lot of the time swearing at my pretty cake while Georgia laughed at how someone who makes a living baking Macarons could not assemble a simple stack of sponge!  In the end, we both came out smiling and covered in Custard, not the worst way to end a great way in the kitchen.
ake brave 2 Below are some piccies of the baking steps and my thoughts on their recipe. If you take anything away from this, let it be the custard, mine barely made it into the cake. You will see their recipe below, I have added my thoughts and tips underneath each step.

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1. Preheat a conventional oven to 160′ C. Line two 20 cm-cake tins with baking paper and spray with non-stick  cooking spray.

2. Assemble your ingredients.

3. Sift the flour into a mixing bowl and add the sugar, softened margarine and eggs. Mix for 30 seconds with an electric mixer on medium speed.

– Tip: Beat your Margarine and sugar together first until you have a light and fluffy texture, then add the eggs, one by one and continue to beat for another minute or so until you have a light, fluffy, smooth mixture. Add the flour and beat until the mixture is smooth. I do’t like to chuck everything in at once as it gives your cake a very stodgy texture.

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4. Add the milk and vanilla essence and beat for another 1 minute and 30 seconds or until the mixture looks light and fluffy.

5. Spoon equal amounts of batter into the lined cake tins and bake for about 50 minutes or until an inserted skewer comes out clean.

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6. While the cake is baking, make the ‘milk tart’ filling and ganache coating.

7. To make the ‘milk tart’ filling, heat together the milk, margarine and condensed milk in a pot on the stove at medium heat until the margarine has melted.

8. Whisk the egg, cornflour and vanilla essence in a bowl and while whisking, pour some of the heated milk mixture onto the egg mixture.

9. Pour the milk and egg mixture back into the pot and heat it on medium heat on the stove while stirring continuously for about 3 minutes, or until the mixture thickens.
– Tip: Use a whisk to stir the pot, as the mixture will thicken up pretty quickly and the whisk will help with avoiding lumpy custard.

10. As soon as the mixture starts to boil, remove from the heat.

11. Pour the thickened mixture into a bowl, place cling wrap over the surface to prevent a skin forming and place it in the refrigerator until cool, preferably overnight.

12. To make the ganache coating, gently heat the cream with the cinnamon stick in a pot on the stove. Bring the cream to just below boiling point.

13. Remove the pot from the heat and leave the cream to cool for the cinnamon stick to infuse the cream with its subtle flavour.

14. Place the chopped chocolate in a microwave-safe bowl.

15. Remove the cinnamon stick from the cream and pour the cream over the chopped chocolate.

16. Heat the chocolate and cream mixture in a microwave oven at 20% power or at the Defrost setting. Stir at 2-minute intervals until the mixture is melted and smooth.

17. Leave the ganache in the refrigerator to set for a few hours or overnight.

18. When the cakes have finished baking, leave them in the tins, preferably overnight.

19. Turn the cakes out of the tins and tear off the baking paper.

20. Divide each cake into two layers. Sewing thread or unflavoured dental floss does an excellent job of slicing through a cake neatly.

21. Spread three of the layers with ‘milk tart’ filling; sprinkle powdered cinnamon between the layers and stack the layers on top of one another.

22. Melt the ganache coating in a microwave oven at 20% power or on the Defrost setting until it has the consistency of peanut butter and cover the top and sides of the cake with a thin layer of ganache coating.

23. Measure the height and circumference of the cake and cut a piece of greaseproof paper to this size.

24. Pour 50 g melted chocolate into a zip-lock bag, snip off a small piece at one corner of the bag to make a piping bag and pipe swirls on the greaseproof paper.

25. Before the chocolate sets, lift the paper off your workbench and fold it around the cake with the decorations on the inside.

26. Peel the paper off the chocolate to reveal a lace pattern on the cake.

27. Decorate the top of the cake with powdered cinnamon, cinnamon sticks or chocolate curls.

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A huge thank you should be given to Stork for putting together such a wonderful challenge. Your Mystery Boxes were beautiful and so thoughtfully packed.  You certainly taught me a thing or two, but most of all, you gave me a wonderful day in the Kitchen with my little sister, something that does not happen very often. Next year I encourage everyone to try and get involved in World Baking Day, it really is pretty rad.

The Good Food and Wine Show

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Hi Guys, sorry I have been so quiet this week, I have been getting organised for The Good Food and Wine Show which started on Thursday.  I expect each and every one of you to come and support this great show, and all the foodie folk trying to make a go of it. We really have put a whole pile of effort into creating beautiful stands for you to all feast your eyes and mouths on! If you do come please come past my stand P10 and say hello, it is always cool to meet all the faces from the Twitter Machine in real life! I’m also doing some Dems this year, I did my first one last night and spent the whole week having sleepless nights about it, and it was actually really great in the end. I am doing another one on Sunday at 15:30 pm, it would be awesome if you could come and fill seats so I do not look like a Charlie, demming for crickets!
I have created some super cool new flavours and treats especially for Good Food and Wine Show that are not usually at the store so those that do come will be rewarded with really awesome treats!

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Yuppiechef comes to visit…

yuppie_chef – pictures courtesy of Yuppie Chef

A few weeks ago my favourite Kicthen Company, Yuppiechef paid my little business a visit. We spent the day talking shop, making Red Velvet Cupcakes (see the recipe here) and discussing the merits of Bacon Nougat, Kitchen Aid vs Kenwood and how this whole sweet making extravaganza happened to me. Here is what they had to say…