'The Great British Bake Off' judge tries South Africa's budget food
'The Great British Bake Off' judge Prue Leith joined Breakfast with Martin Bester to talk about her new book, 'Bliss on Toast'.
South African-born chef, caterer, presenter, and ‘The Best British Bake Off’ judge, Prue Leith, joined Breakfast with Martin Bester as part of the promotion for her latest book, ‘Bliss on Toast’.
‘Bliss on Toast’ shares 75 recipes for things to put on toast. This book will help you make quick, delicious, and versatile meals all year round, from working-from-home lunches and cosy Sunday suppers to light bites, indulgent treats, and impressive canapés.
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The delicious recipes in her new book are sure to leave your mouth watering.
Since January is 90 days long and not everyone has money for fancy toast, the Breakfast with Martin Bester team and their listeners shared their best budget-friendly toast ideas with Leith.
Jacaranda FM presenter, Philicty Reeken, also brought some Koolkos on toast for the South African-born chef to try. Koolkos is a dish made with cabbage, potato, and spices
“Koolkos is menskos. Kos vir die mense, kos wat volmaak en met liefde gemaak is. Iets waarmee jy groot word."
Here's the full recipe:
Ingredients
4 potatoes peeled and chopped into 6 pieces.
Half a head of cabbage sliced (remove the core)
1 onion sliced.
1-4 garlic cloves (I used 3 cause I love knoffel) crushed.
No these measurements aren't exact cause I let my senses guide me but, about :
1&half teaspoons whole coriander and cumin.
2/3 cloves
A teaspoon of mustard seeds.
2 bay leaves
2 dried red chillies.
Pinch of turmeric
A couple of curry leaves.
A tablespoon or more of ghee ( it's fine to use oil mixed with a bit of butter (cause butter makes everything better)
Salt to taste, be careful potatoes soak up salt.
Method
Put your sliced cabbage in a boil and cover in boiling water to remove some of the gas that gives you stink poep.
Heat up your ghee in a pot, not to hot and cook the coriander, cumin, dried Chilli and bay leaves.
Add in your sliced onion.
Fry until translucent and soft.
Add in your turmeric and curry leaves cook for like 2/3 minutes.
Smell it, if it smells yummy your on the right path.
Drain your cabbage and potatoes and add with your crushed garlic.
Fry.
If it's sticking give it some more ghee.
Add in some rough salt and put the lid on.
You kinda want it to get a little crispy the potatoes.
When you see flavourful start to stick to the pan pour in some veg stock/ water.
You don't want to cover all the veg like halfway.
It's still cooking on a medium heat.
Watch it, taste it, smell it.
If it needs a dash more water/ salt add it.
It should be soft and flavourful in about 30- 40 minutes.
Best eaten on soft white bread or rice or vetkoek or pap.
What’s more comforting and satisfying than toast? If you top it with a few cleverly paired ingredients, it can be a full meal, not to mention pure bliss.
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‘Bliss on Toast’ is as much a toolkit for quick fridge raids as it is an inspiration for seasonal delights. With 82 years of experience in good eating and 60 years of experience in cooking, writing about, and judging food, there is no one who better knows what makes a meal bliss than Dame Prue Leith.
Prue Leith was born in South Africa on 18 February 1940.
She is most famous for writing cookbooks, founding Leith's restaurant, being a judge on 'The Great British Menu', and more recently a judge on 'The Great British Bake Off'.
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Prue’s varied career and achievements have seen her recently honoured with a Damehood. Known for revolutionising food and restaurants in London early in her career, she is now a judge on 'The Great British Bake Off', presented 'Prue’s Great Garden Plot', and co-hosted 'Clever Cook, Waste Less'. She is a published author of eight novels. Her experience in directing companies, chairing the School Food Trust, and campaigning has equipped her with endless knowledge in so many areas in broadcasting, business, and philanthropy.
Tune in to the 'Breakfast with Martin Bester', weekdays from 06:00 - 09:00. Stream the show live here or download our mobile app here.