By Jenny Morris
While you were busy cooking up all sorts of deliciousness from ‘A Week in
The Kitchen’, Karen Dudley was busy cooking up even more deliciousness
in the follow-up book, ‘Another Week in The Kitchen’.
And it may be hard to believe, but it is even better than the first. Her new
book features a new range of mouth-watering recipes and beautiful
photographs by Russell Wasserfall. ‘Another Week in The Kitchen’
promises to be the ultimate kitchen companion. With easy-to follow
recipes, and the from-the-heart stories that accompany them, this
cookbook promises to inspire creativity, while sharing a contagious love of
food – and all with a uniquely South African flavour.
Growing up in Cape Town, Karen learned to celebrate diversity. After
studying all the wrong things at university, she worked in a historical
mansion in Washington DC where she discovered new possibilities of what
could be done with food. In England Karen worked at Finn’s on Chelsea
Green, just off the King’s Road. There she learned how to ‘do’ parties
amongst the who’s who of London society, and gained acknowledgement
as a chef in her own right.
Back in Cape Town, Karen settled in Woodstock and started her own
catering business. Over time it gained dedicated clients and loyal staff
and then a shop front: The Kitchen. Besides being the home base for
Karen’s catering operation, The Kitchen has become a celebrated eatery
serving the gorgeous and talented folk of Woodstock. It is the heart (and
stomach) of a boom of creative new businesses, boutique shops and
industries in the area. And Karen is right there bringing sustenance to
locals and visitors in this funky little neighbourhood, with legendary salads
and her signature Love Sandwiches.
Jewelled Beetroot Slaw
Karen says, “I love this salad. Not only is it beautiful, but the wonderful
play of the beetroots and caraway and the crunch of the cabbage makes it
8 small beetroots
½ medium white cabbage thinly slice (about 4 cups)
½ cup cider vinegar
2 tbsp. Dijon mustard
Grated peel of 2 oranges
4 tbsp. honey
¾ cup olive oil
Salt and pepper
2 tsp. caraway seedsMethod:
To make the dressing, vigorously whisk together the cider vinegar, Dijon
mustard, grated orange peel and honey in a small bowl.
Gradually beat in the oil.
Boil the beetroot in plenty of water until cooked, about 40-60 minutes,
and then drain.
When they are cool enough to handle, don your latex gloves and slip off
Cut the beetroots into thin slices and slip these into a bowl with a little of
the dressing and set aside.
Use a very sharp knife to slice the cabbage into the thinnest slices you
Then in a large mixing bowl toss the cabbage with the remainder of the
dressing and the caraway seeds, and season with salt and pepper.
Now, very, very gently, toss in the beetroot slices a little at a time, plating
up the salad on a platter as you do so.
You want the effect of little jewels of colour rather than a uniformly
© Karen Dudley 2013 Published by Jacana Media (pty) Ltd
By Jenny Morris