Greetings all,
We hope you have been eating some good food...if you have please let us know, so that we can check it out yourself.
I’ve been a bit slack on the newsletter front lately...so this one might be a bit longer than normal...enjoy!
The last few weeks have been rather busy with the Jewish holidays...we did a range of catered traditional (with Oded’s usual gourmet twist) delicacies that seemed to go down very nicely. We have often spoken about extending this to offer a range of catered dishes for Friday nights – if you are interested, please contact us for more details.
On that note, our catering side has been picking up quite a bit – if you have a need for our catering services, please don’t hesitate to contact. As you know, Oded, is a whizz with pretty much any cuisine and can make you a really special meal for your special function. Birthdays, weddings, offices or any occasion - we can come up with a menu that will please.
New products
Mustards – Oded has been playing around...it all started with an experiment with a wholegrain mustard flavoured with oranges...this worked pretty well so we now have two Dijon styled mustards – one made with baobab and the other made with sun dried tomato. They both pack a bit of a punch and are available at the shop or the market stands.
Ingberlach – we did this originally for the Jewish festivals, but have now decided to keep it on the shelves for a bit longer as it proved to be quite a hit with everyone. Ingberlach is a traditional Jewish speciality of walnuts, carrots, ginger and sugar – very sweet and great for a snack or as part of pudding.
Saturdays – always sees Oded doing some specials that are sold in the shop only. This week will be no exception!
We still stock a range of Rudi’s sausages, dried mushrooms, 5 pates (smoked snoek, chicken liver, springbok, country and a chicken terrine using the meat of the bird), desserts (choc chilli, choc rosemary, crème brulee, crème caramel, rooibos panecotta & coffee panecotta) and of course quite a few preserves!
Markets
This month we will be at the following markets: (all market times are 9am to 2pm unless otherwise stated)
Biscuit Mill – (every Sat) at the shop we will always have the largest range. We will also be trying out a couple of new products, so even if you came last weekend, there will be something new and very delicious in store.
Stellenbosch – (every Sat) no excuses for not giving this market a visit. Quality-wise it rivals the Biscuit Mill, experience-wise I think it surpasses the Biscuit Mill. The type of market you can go to with your baby or dog and not feel claustrophobic. Food is the main thrust of the market, but there is also a very nice craft and décor section.
Earth Fair Market – (every Wed eve & Sat) one of CT’s hidden gems...a great array of food and they have a fantastic bar that serves only organic wines and micro-brewery beer. It’s indoors as opposed to some of the other markets in the area so is always open. It’s also CT’s only weekly night market (Wed 3pm to 8pm)
Nitida – a true farmer’s market this one. Some of the vendors there are the farmers themselves, and only sell at this market directly to the public. Nitida is held on the wine farm out in Durbanville Hills and always takes place on the last Saturday of the month. Hours are from 7:30am to 12pm so get there early. This month they will be doing a night market the evening before from 5pm to 9:30pm.
Long Beach – the Triangle Square group have several markets in and around CT. They are all in shopping centres, indoors and normally attract a wide range of vendors. The market is every second Friday (this Friday from 11am-5pm). If you are in the area, it’s well worth a visit – a lot of your favourites with a few local stands. The link is not the greatest – if you need directions or additional info, please contact us - the market is on this Fri i.e. 8 October.
Wellness Warehouse - are doing a market in Church St (just below Rafiki's) on Saturdays from 9am to 2pm. It's an organic/whole food market and they only allow vendors who sell natural products i.e. no artificial preservatives or additives.
BITS & BOBS
Fruit on your tree and don’t know what to do with it? We will happily take it off your hands and exchange it for finished products if we can use it.
Empty jars? Bring them back to the shop for a discount on your next purchase. We are trying very hard to do as little harm to the environment as a result of doing business and this is one way you can help us.
Work for us - We're looking for fun loving, energetic, food knowledgeable people, who have access to reliable transport to manage a stand at a market for us.
Market locations are spread out in and around CT. Most of the work will take place on a Saturday morning - market hours are generally 9am to 2pm with some set up and break down time required. There are some markets on Sundays and there is one market that takes place in Tokai from 3pm to 8pm. The product itself is easy to sell, but we need people who like to talk and to attract people to the table. You need to be able to lift and carry boxes that weigh up to 14kg - so no dodgy backs please!
All training will be provided before we let you run a stand on your own. Payment - we pay on the day and the more you sell, the more you earn with a basic pay included.
COOKING CLASSES IN October
Preserving Cooking Class
Date: 31 October 2010
Time: 11am to 3pm (depending on cooking time)
Venue: Oded's Kitchen (The Old Biscuit Mill, 373 Albert Rd, Salt River)
Cost: R400
A very hands-on, informative cooking class where participants (limited to 8 max) will learn how to make 3 different types of preserves: marmalade (Brown Sugar 3-Citric), salsa (3-Tomato) and a pickle (Tannie Zelda's).
Oded will begin the class with a tasting session of part of the current range and then go into quite some detail about the history of preserving.
You need to only bring yourself and everything else will be provided - aprons, utensils (bring a favourite knife if you have one), recipes, a snack lunch and take home of 3 jars of preserves (that you have make during the class).
Oded will be in Prince Albert over the weekend of 22nd for an intensive 2 day preserving workshop – check out the details on our earlier posting:
http://odeds-kitchen.blogspot.com/2010/08/oded-at-african-relish-in-prince-albert.html
Recipe (Scones)
250g flour
125g grated butter
4 teaspoons baking powder
200ml milk
1 beaten egg
Sift all the dry ingredients and then beat the egg and add the milk.
Roughly mix together.
Grease a muffin tray and fill half way - shoud make 12.
Bake at 230 for 12 minutes or until golden brown on top.
Best eaten with some cream and our Strawberry Vodka Jam.
That’s all for now. Hope to see you in the shop or at a market. Let us know about any culinary event coming up and we will check it out.
Take care...eat, drink and be merry...
Love all of us at Oded's Kitchen
To follow us Twitter - click here
