I had the most wonderful weekend of cooking with good friends from Ladybrand, Maseru and Bloemfontein. The cooking club I belong to, which is called “Happy Cooking”, organised a two day course with a well-known Johannesburg-based teacher, Alexis Kriel, who specialises in vegetarian Indian cooking. Unfortunately I have missed all our cooking club meetings this year, which have included a Spanish day and a master class in meat cutting (for examples of what we did last year see our blog Happy Cooking Club). I wasn’t going to miss out on this weekend though as I knew it would be special. Our friend Adri organised for us to stay at a wonderful guest house called Union House near Fouriesburg and we spent the whole of Saturday cooking in the kitchen of Destiny Castle, which is perched on a cliff with 360 degree views of the Maluti mountains. It was simply spectacular. In Alexis’ words: like being on top of the beanstalk!
And the cooking was spectacular too. Alexis has a very particular food philosophy or consciousness, which stems from her years living in a hindu temple in Chastworth. In essence, it is thought that the person who cooks the food and the way in which they interact with it makes a huge difference to how the food is experienced on a physical, emotional and spiritual level. Before we started she explained all the different spices we would use. There were some that we had never heard of like asafoetida (hing), which is often used in place of onion or garlic. Then she requested us to use all of our senses whilst cooking so that rather than constantly tasting everything we should touch, smell, listen and observe the food to assess when it is ready. We should also not tamper with or stir the food too much. This was quite a difficult thing for many of us, but it really worked to maintain the integrity and beauty of the final dishes.
We chose to cook her Bollywood menu, which includes deep and pungent Indian flavours based on dishes we know well from restaurants. Although everything was vegetarian, most of the dishes could be easily done with meat too. The first day included: Paneer Tikka Masala (including home made paneer); Mushroom Rogan Josh; Apricot Chutney; Biryani; and a sweet dessert called Dhapa Dhoi.
On the second day we combined all the dishes that she would normally teach in two classes: Cashew Nut Curry; Soy Beef Vindaloo; Pear Chutney with Star Anise; Dried Fruit Pulao; Paneer Makhani; Coconut and Cashew Nut Rice with Mustard Seed and Curry Leaf Tempering; Pistachio Korma with Cauliflower; Green Chutney; and dessert of Choclat Burfie and Black Tea Cinnamon Truffles. We also begged Alexis to share her secret for perfect rotis, which she graciously did and they were a big hit!
We cooked in the amazing kitchen in the castle with a roaring log fire in the dining room. Destiny Castle used to run as a guest house, but the owners recently tithed it to the Church and plan to use it as the location for a very high level faith-based leadership academy. It certainly is the right place for quiet thought and contemplation of the complex leadership issues facing our continent.
Needless to say, it all ended in a feast of flavours! The pictures speak for themselves. We drove down the treacherous hill back home sated and satisfied. Everyone agreed that we had experienced something truly unique in a quiet little corner of the Free State.