Greetings all,
We hope all is well and you are eating some good food...please let us know where and what if you are...
A huge mazal-tov to Mali, our shop manager, on the birth of his second daughter, Naomi. She was born last weekend and together with mom, is doing well. Mali is a very proud dad and we wish them all the very best...defs stay tuned for developments on the baby food range
Birthday Party...for all of you who have not already RSVP’ed...
Oded’s Kitchen is officially 1 year old...actually we are slightly older, but have been supplying delis since the first week of July 2009. To celebrate this milestone we are putting on a little party at the shop. So if you would like to come along, please RSVP Lewis on 021 447 0400 or lewis@odeds-kitchen.co.za
Date: 27 July
Time: 6-8pm (we will probably make a speech at about 7pm)
Venue: Oded’s Kitchen (The Old Biscuit Mill, 373 Albert Rd, Salt River, CT)
We will have a few new products that we would love some feedback on, so please don’t eat before you come!
Cooking classes
Time: 11am to +-3pm (depending on cooking times)
Day: Sundays
Venue: Oded’s Kitchen (The Old Biscuit Mill, 373 Albert Rd, Salt River, CT)
Cost: R400
No: Classes are limited to a maximum of 8
You need only bring yourself to the classes as everything you need will be provided – aprons, recipes, utensils (please bring a favourite knife if you have one), ingredients, a snack lunch and a take home of whatever you make during the class.
Next classes:
25 July – Traditional Jewish – Being Jewish, Oded has been cooking traditional fare ever since his cooking career began. He adds a gourmet touch to any dish that will put a tear in your bobba’s eye. Our kitchen is not kosher, but we will use traditional ingredients to make the dishes. Oded begins the class with a short lecture about Jewish cuisine and how it is influenced by the environment and people that make/eat the food. The class is centered on a 3 course meal – starter of chicken livers; main course of holishkes and potato kugel and dessert of cheese blintzes. Great for the total novice to Jewish cooking or for those of your who have been cooking for years but want a bit of a gourmet touch.
15 August – Preserving – Oded will begin the class with a short lecture on the history of preserving and then proceed to a tasting of part of the current range. It’s then roll up sleeves and begin cooking. We will do three different preserves – marmalade (seasonal – this weekend’s is a citrus marmalade), salsa (3-tomato) and a pickle (Tannie Zelda’s). By the end of the class participants will be able to make each of these 3 on their own. Oded will also touch on health and hygiene issues and will also answer all your questions about preserving and anything else cooking related. This class is great for the beginner and intermediate preserver (we also do a master preserving class for the more experienced – please enquire about this one as we will do a class once we have a group of 8).
New Products
Pates - Oded is very excited to be working on a range or pates – the phrase “kid in a candy store” does not do him justice. Over the last few weeks he has been doing some experimenting - chicken liver, vegetable, country and a game pate – the response has been very positive at the shop as well as the Earth Fair and Stellenbosch markets. We hope to have the pates at all of our markets in the future – for the time being, whenever you see Lewis, know that he will have pate with him. They will be available in the shop all day, every day. This week Oded is working on a new game pate - a combination of venison, pork and gin marinated prunes...I am salivating already!
For the aficionadas, Oded has acquired 4 sets of lovely, fresh heifer trotters or (young cow’s feet). From it he will make two kinds of brawns – traditional Jewish patcha and a chunky English country brawn.
Preserves – Oded did a short run of a tomato and ginger jam which is all but 3 jars of selling out and will be doing a new batch for the weekend. He has also recently made a guava and vanilla jelly, which apart from tasting amazing, looks absolutely beautiful.
Desserts – we have been doing crème brulee and chocolate pots for the last couple of weeks...the response has been good enough for us to begin to expand the range. By the weekend there will be one or two flavoured desserts – orange and chilli for the chocolate and something interesting for the crème brulee. When you are in the shop on the weekend or after, don’t forget to ask.
Markets
This weekend we will be at the following markets:
Biscuit Mill – operating from the shop – Oded will be in the shop as usual and is planning on doing some flavoured choc pots (orange or chilli and maybe one or two others).
Stellenbosch – Lewis will be doing the market again this week and that means lots of products – pates, dips, preserves, schug, pasta sauces and one or two surprises.
Tokai Earth Fair Market – in Kirstenhof/Tokai – building a reputation as a serious gourmet destination.
Slaley – a relatively new Sunday market on the R44 near Stellenbosch/Paarl. While the market is small it makes up for it with quality traders and a great way to spend a Sunday morning. There are all sorts of activities for adults and kids – check out their website for more details.
Fruit on your trees
Do you have any fruit bearing trees in your garden and don’t want to see it go to waste? If you have something that we can use we will gladly exchange your fruit/chilli/vegetable etc for finished product
Recycle and be rewarded
In an effort to promote recycling and to help us to become a carbon neutral company (we strive to keep our food miles as low as possible, we use recyclable and biodegradable packaging where possible, we use eco-friendly cleaning products) we now offer an incentive of R1 off your next purchase with any returned Oded’s Kitchen jar that we can reuse.
Help us!
Do you know of a market in your area? As we slowly get towards summer we are looking to expand our coverage at markets. If you know of a good, food orientated market in your area, please let us know and you might find us there.
Are you looking for a part time job? We need people to work at markets for us...ideal prospects would be someone who knows about food, is passionate about food and loves to cook or to eat...you also need a car, able to lift boxes that weigh around 15kg’s and able to work on Saturdays.
Recipe
Green Prawn Curry
The weather is still cold and it is nice to have a warming curry. The following is a quick and easy way to make a delicious, green prawn curry with our Roast garlic and Ginger cooking sauce.
For 2
300g large, peeled prawns
2 tbsp sesame or sunflower oil
125g jar of Oded’s Kitchen Roast Garlic and Ginger cooking sauce
100ml coconut cream, fresh cream or fish stock or white wine
1 tsp Oded’s Kitchen green Schug (optional)
Fresh coriander to garnish
Heat the oil in a heavy frying pan. Add the prawns and sear quickly, a few at a time, until they have stiffened but not cooked through. Remove and keep hot.
Add the sauce, together with the rest of the ingredients and bring to a simmer. Simmer gently for about 5 minutes or until the prawns are cooked through.
Sprinkle with chopped coriander leaves and serve on a bed of rice.
That’s all for now, thanks for reading...eat, drink and be merry...
Love and regards,
Oded, Lewis and the team at Oded’s Kitchen
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