Create a memorable feast
Creating memorable feasts for family and friends is one of life’s great pleasures. How better to celebrate life and love than to gather at a happy table laden with scrumptious home-cooked food?
You don’t need to be an expert cook to produce heart-warming dishes that sing with flavour – all that’s required really is passion, patience and smart preparation well in advance. Jane-Anne Hobbs has created over 90 original, triple-tested recipes designed to take the fuss out of home entertaining and bring smiles to the faces of the people you love.
Whether you’re planning a relaxed get-together over a homely dish of soup, stew or salad, or a lavish spread with all the bells and whistles, you’ll find plenty of inspiring new ideas here, plus top tips for planning and preparing a meal to remember.
In her new book you will find Starters; Salads; Soups; Vegetables, Pulses and Pasta; Seafood; Chicken; Meat; Desserts; Basic Recipes.
Jane-Anne Hobbs has been fervently interested in food for most of her life. Her successful independent blog Scrumptious – which pioneered recipe blogging in South Africa – launched a new career for her as a food writer and recipe developer, and features a collection of her original, triple-tested recipes. Jane-Anne lives in Hout Bay in the Cape with her husband and three children. This is her third book.
Peri-Peri Calamari with Chorizo Sausage
Serves 8 as a snack
- 800g calamari tubes and tentacles, cleaned
- 2 litres boiling water
- 3 tbsp. olive oil
- 1 large Chorizo Sausage, skinned
- 3 garlic cloves, peeled and finely chopped
- Salt and milled black pepper
- 125ml chopped fresh parsley
- 8 lemon wedges, to serve
For the dressing:
- 2 large dried bay leaves
- 5ml sea salt flakes
- Juice and finely grated zest of 2 lemons
- 10ml chilli oil
- 5ml chilli powder
- 1 fresh red chilli, deseeded and finely chopped
- 7.5ml paprika
First make the dressing. Use a mortar and pestle to pound the bay leaves and salt to a coarse powder. Add the remaining dressing ingredients and stir well to combine.
Cut along the long sides of the calamari tubes and spread flat. Scrape away the membranes and score the inner side of the flesh into a diamond pattern, using the tip of a sharp knife. (If the tubes are very small, leave them whole.) Fill a large bowl with the just boiled water.
Drop the tubes and tentacles into the water, leave for 1 minute, drain, and pat dry with kitchen paper. Heat 2 tbsp. of the olive oil in a frying pan and set over medium high heat. Crumble half the chorizo sausages and finely slice the other half. Sizzle the chorizo pieces in the hot oil for a minute or two, or until lightly browned. Remove from the pan and dry with kitchen paper. Turn the heat under the pan to its maximum and fry the calamari tubes and tentacles, in small batches, for 1 ½ minutes, but no longer.
Tip the calamari into a mixing bowl. Wipe out the frying pan, add another tablespoon of oil, turn down the heat and gently fry the garlic for 1 minute, without allowing it to brown. Pour in the prepared dressing and bubble, over a low heat, for another minute. Tip the calamari sausage bits back into the pan, turn up the heat, and cook for a further minute, or until heated right through. Season with pepper and more salt, if necessary.
Tip the calamari onto a platter. Scatter with chopped parsley and serve hot, with lemon wedges and crusty bread.
©Scrumptious by Jane-Anne Hobbs
Smoked Snoek Chowder
- 700g oak-smoked Snoek
- 6 medium leeks, white and pale green parts only
- 90ml butter
- 2 large sprigs of fresh thyme
- 1 bay leaf
- 2 cloves garlic, peeled and crushed
- 100ml cake flour
- 1.5 litres full-cream milk
- 900ml water
- 125ml dry white wine
- 8 large floury potatoes, peeled and cut into 2-cm cubes
- A pinch or two of white pepper
- Juice of 1 lemon
- 125ml finely chopped flat-leaf parsley or snipped chives
Remove the skin and bones from the snoek and flake the flesh into a bowl. With your fingertips, painstakingly sift through the fish for any small bones you might have missed. Make a lengthways slit halfway through the leeks, rinse the inner leaves under running water to remove any grit, and cut into fine slices. Melt the butter in a large pot, add the leeks, thyme sprigs and bay leaf, cover their surface with a circle of baking paper (or the wrapper from a block of butter) and cook over a very low heat for 7-9minutes, or until soft. Remove the paper, stir in the garlic and flour and cook for another minute.
Turn up the heat. Combine the milk, water and wine in a jug and pour the liquid into the pot, stirring briskly to disperse any lumps. Add half the flaked snoek, season with salt and, stirring all the time, bring to a gentle boil. Add the potato cubes, turn down the heat and cook at a gentle bubble for about 25 minutes, or until the potato cubes are cooked through but not falling apart. Add the remaining snoek and heat through for 5minutes. Season with a little white pepper and more slat if necessary. Remove the thyme sprigs and bay leaf.
Stir the lemon juice and serve hot, with a dusting of parsley or a handful of snipped chives.
©Scrumptious by Jane-Anne Hobbs
Steamed Ginger Pudding
- 100ml golden syrup
- 60ml finely chopped preserved ginger
- 15ml syrup from the ginger jar
- Juice of 1 large lemon
- 200g butter, softened
- 330ml white sugar
- 4 extra-large free-range eggs
- 330ml cake flour
- 25ml ground ginger
- 7.5ml baking powder
- A pinch of salt
- A little milk
- 30ml finely grated lemon zest
Put a large, heavy bottom pan on the heat, add about 7cm depth of water and bring to the boil. Butter a sturdy glass pudding bowl (or a thick-walled ceramic dish) with capacity of about 1.5 litres. Cut a circle of foil big enough to cover the bowl and overlap the edges by at least 5cm. pour the golden syrup from the jar. Squeeze over the lemon juice, but do not stir. Set aside.
Put the soft butter and sugar into a large mixing bowl and beat with an electric mixer until light and fluffy. Add the eggs, one by one, beating well between each addition. Sift over the flour, ginger, baking powder and salt. Starting at one side of the bowl, gradually incorporating the dry ingredients into the butter/sugar mixture, adding just enough milk as you go to achieve a soft, dropping consistency, stir in the lemon zest.
Pour the batter into the pudding bowl, taking care not to disturb the syrup. Don’t fill the bowl to its brim; the batter should be at least 2cm clear of the rim. Cover with the foil, pressing its overlapping edge down over the outside of the bowl. Secure the foil with a piece of kitchen string, tying it below the lip of the bowl, and knot tightly. Put the bowl into the pan of boiling water; the water should reach halfway up the sides of the bowl. Cover the pan with a lid. Cook, keeping the water at a gentle, burbling boil, for 1 ½ – 2 hours, or until the surface is puffed and firm to the touch. Top up the pan with water as necessary. Run a knife around the edges of the pudding to loosen it, and then invert it onto a heated plate.
Serve with warm custard or whipped cream, or both.
© Scrumptious by Jane-Anne Hobbs