Sarah Graham shares her recipes with JoziStyle

Sarah Graham started her blog www.afoodieliveshere.co.za in 2010 and has never looked back. She’s subsequently published two cookbooks titled Bitten and Smitten, presented her popular TV Series Bitten and is currently finalising her third book and a second TV series.

Sarah will also be joining Maryna Strachan, editor of Wine Extra editor, at the TOPS at SPAR Wine Show’s special pop-up Bubbly Bar to match-up some of SA’s best bubblies with delicious light bites.

This will be the perfect opportunity to meet the respected foodie and blogger, make a toast with one of the country’s finest fizzes, or treat mom for Mother’s Day to a seat at the Wine Extra Theatre where . With sought-after bubbles like Lourensford, Mooiplaas and Niel Joubert Christine-Marié on show to try and buy directly from the estates, you’ll also be sure to find the perfect pair for your Mother’s Day meal too.

Sarah’s also shared some recipes that #JoziStylers wiill love!

Mushroom and Truffle Risotto
Serves 4 as a meal | Preparation time 10 minutes | Cooking time 45 minutes

2 Tbsp olive oil
2 Tbsp butter
1 medium onion, chopped
1 large clove garlic, chopped
1 heaped cup arborio (risotto) rice
1/2 cup (125ml) cup bubbly or white wine
400g chopped mixed mushrooms
750ml lamb or beef stock, in a separate pot at a gentle simmer
1/2 cup grated parmesan cheese
1-2 tsp truffle oil
Handful chopped fresh parsley or fresh micro herbs, to serve
Salt and pepper, to taste

1. Heat 1 Tbsp oil and 1 Tbsp butter in a large, heavy-based pot over medium heat. When the butter starts to foam, add in the onion, cook for 8-10 minutes or until it just starts to soften but not burn, then add the garlic and cook for another minute or until the garlic is fragrant.
2. Add in the rice and stir until well-coated in the oil and butter in the pan. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again until absorbed, then repeat until all but one last ladle-full of the liquid has been absorbed and the rice is plump, tender and al-dente. This will take about 30 minutes. Turn off the heat.
3. Add the remaining olive oil and butter to a separate pot and fry over medium-high heat until the mushrooms are cooked and lightly golden. Transfer them to the main risotto pot, setting aside a few mushrooms for garnish if you like.
4. Add in the truffle oil and parmesan and stir well. Check for seasoning and truffle flavour, adjusting if necessary. Add a final ladle of stock and stir through (or hot water if your stock has finished); the consistency should be quite loose, almost pouring. Garnish with herbs and the mushrooms that you set aside, and serve immediately.

Asian-spiced Ribs
Serves 4-6 as a snack | Preparation time 10 minutes | Cooking time 1hr 15 minutes (mostly unattended)

For the Spice Mix
Salt and freshly ground black pepper
1 star anise, crushed in a pestle and mortar
1 tsp Chinese five spice
1/2 tsp ground cinnamon
1 Tbsp olive oil
1 kg pork ribs, trimmed and separated

For the Sauce
1 tsp dried chilli flakes
2 tsp fresh ginger, grated
2 cloves garlic, minced
1 Tbsp sesame oil
3 Tbsp honey
3 Tbsp soy sauce
2 Tbsp olive oil
1 Tbsp rice wine vinegar
Juice of 1 lime

To Serve
Toasted sesame seeds
4 spring onions, chopped
1 fresh red chilli, de-seeded and chopped
Small handful fresh coriander, roughly chopped
Lime wedges

1. Pre-heat your oven to 200C and set aside a shallow casserole with a lid, or baking dish with tinfoil ready to cover.
2. Season your ribs with salt and pepper, mix together the spice mix and olive oil and rub this into the ribs, making sure that they are well coated.
3. Place the ribs into your casserole / baking dish in the oven for 45 minutes, covered with a lid or tinfoil to prevent them drying out.
4. Meanwhile, prepare your sauce in a small saucepan over low heat, until warmed through, 2-3 minutes. Taste and check for balance of flavours and adjust if necessary.
5. Remove the ribs from the oven, coat with half the sauce, and return to the oven, uncovered, for a further 20-30 minutes, or until golden and sticky.
6. Remove from the oven and transfer to a serving platter, garnish with the sesame seeds, chilli and coriander and serve immediately with fresh lime wedges and the extra dipping sauce on the side, or drizzle it over.

Prawns in Tarragon Butter
Serves 4 as a snack | Preparation time 5-10 minutes | Cooking time 10 minutes

1 Tbsp olive oil
1 Tbsp butter
1 level tsp dried tarragon
1 clove garlic, minced
1 red chilli, de-seeded and finely chopped
Pinch of salt
500g prawns, shells on
6-8 wooden vegetable skewers, cut in half
Micro herbs or fresh parsley, to serve
Fresh lemon wedges, to serve

1. Heat your olive oil and butter in a large pan over medium-high heat. When the butter starts to foam add in the tarragon, garlic and chilli and cook for a minute until the garlic is fragrant.
2. Add in the prawns and cook for 4-5 minutes, or until pink and cooked through.
3. Remove the pan from the heat and as soon as the prawns are just cool enough to handle, skewer 2-3 prawns onto each stick, tail and neck almost touching so that they make a ‘u’ shape.
4. Garnish with herbs and serve immediately with a drizzle of the pan juices and a squeeze of lemon juice.

Fig and Camembert Bites
with Honeyed Salted Caramel
Serves 4-6 as a snack | Preparation time 10 minutes | Cooking time 20 minutes

For the Caramel
100ml caster sugar
1 Tbsp honey
1 tsp butter
100ml cream
1 level tsp maldon salt

For the Figs
4-6 fresh figs
1 Tbsp butter
1 tsp honey
1 round camembert cheese
Fresh mint, to garnish

1. Make your caramel by heating a heavy-based medium-sized pot over medium-low heat. Add in the caster sugar and honey and wait until it starts to bubble and melt. Swirl the pot from time to time for even heat distribution. When most of the sugar has melted, stir gently with a non-stick spatula until you have a golden liquid.
2. Add in the butter and cream, stirring vigorously as you do, and take care as the caramel mixture will steam and bubble furiously at this point. Stir until the mixture has come together and is silky, remove from the heat, add in the salt and stir. Set aside to cool. If there are any lumps in your caramel, simply strain it through a sieve into a heat-proof bowl or mixing jug.
3. To make the fig and Camembert bites, quarter the figs and flash fry them in a large pan with the butter and honey until just lightly golden and sticky. Cut the camembert into small slivers, top each slice with a fig and set aside on a serving platter. When the caramel has cooled to room temperature, add little dollops of the caramel to the plate and serve immediately garnished with fresh mint.

PS: Sarah suggests pairing the Prawns in Tarragon Butter with a chilled glass of Brut Rosé such as Niel Joubert Christine-Marié or the Wild Mushroom and Truffle Risotto paired with a classic MCC like Lourensford!

Visit: www.afoodieliveshere.co.za
Like The Wine Show on Facebook at www.facebook.com/TheWineShow!

Editor's choice