Oded's Kitchen

Jozi - Joburg - JHB - Johannesburg

2011-09-13T03:51:00.000-07:00

Finally we'll be up in Jozi - we've been talking about it for long enough and will be up in the big smoke from Tuesday 20 September.

There will be quite a bit happening from our side while we are in town - some dates to diarise:

22-25 September - The Good Food and Wine Show at the Coca-Cola Dome (10am-9pm, except Sunday which ends at 6pm). http://www.goodfoodandwineshow.co.za/ (for full details of the show). We'll be taking a large selection of our range with us to the show so that JHB can really see what we are all about. Lewis will be there for all 4 days and Oded will be making an appearance each day for a few hours

Sat, 24 September - Book launch and tasting session of our range at the Cheese Gourmet in Linden. Yes, book launch! Oded's Kitchen has relaunched his first book entitled "In Search of Plenty" - the book (in Oded's words) "is a Jewish cooking 101 and a 201". Everything you ever wanted to know about Jewish cuisine and probably quite a bit that you never even thought to ask! The introduction section is incredibly informative and then he goes into even greater detail about Sephardi and Ashkenazi cooking.

The reading will begin at 1pm on Saturday and Oded will be there from noon to demo our products. He will also be taking any questions either about the book or the range.

No need to reserve a place for this as we will be there during normal trading hours of the store.

http://www.eatout.co.za/Restaurants/5459/Johannesburg/Deli-Light-meals/Cheese-Gourmet

(for details about the Cheese Gourmet)

Books will be on sale at the reading.

Mon, 26 September - Wild Ox and Leviathan Meal/Lecture

Again, the Cheese Gourmet in Linden have kindly let us use there shop to give you a truly unique food experience. The Wild Ox and Leviathan Lecture is a discussion that Oded has created based on food inspired from the Old Testament. The best way to illustrate this is to discuss one of the dishes - Abraham's Stew - if you know your Torah/bible, you may remember the story of Abraham meeting the angels when they tell him that his wife will fall pregnant. What you may not remember is a short line that says Abraham feeds them a lamb stew with yoghurt. Now if you know the laws of Kosher, you'll know that meat and milk should not be mixed - but remember that Abraham was the first Jew and the laws of Kashrut had not been formulated! Oded creates a stew using lamb and yoghurt (plus a few other ingredients) based on this short line.

The rest of the lecture goes along those lines, with Oded creating dishes based on discussions/passages and using his many (don't ask how many!) years of experience as a cook (he doesn't like to be called a chef).

The event will start at 7:30pm and we ask for people to please arrive from 7pm.

Booking is essential and the cost of a ticket is R225 (bookings through The Cheese Gourmet, Jo is the person to speak to 011 888 5384 or contact lewis@odeds-kitchen.co.za for details)

A vegetarian meal, cooked by Oded, will be served after the lecture and Oded will be on hand to answer any of your questions.

September Newsletter

2011-08-31T04:02:00.000-07:00

Greetings,

Wow, life has been pretty busy for us at Oded's Kitchen. We would like to welcome back Mimi who was off on maternity leave - her baby, Eclair (love that name!) is doing well and we are very happy to have her back in the shop.

Ming (@ButterFingersZA - on Twitter) is now coordinating special events, cooking classes, demos and lectures for us as well as assisting me with our social media networking - please find details below of our upcoming events.

Jozi - Joburg - JHB - Johannesburg

Finally we'll be up in Jozi - we've been talking about it for long enough and will be up in the big smoke from Tuesday 20 September.

There will be quite a bit happening from our side while we are in town - some dates to diarise:

22-25 September - The Good Food and Wine Show at the Coca-Cola Dome (10am-9pm, except Sunday which ends at 6pm).http://www.goodfoodandwineshow.co.za/ (for full details of the show). We'll be taking a large selection of our range with us to the show so that JHB can really see what we are all about. Lewis will be there for all 4 days and Oded will be making an appearance each day for a few hours

The reading will begin at 1pm on Saturday and Oded will be there from noon to demo our products. He will also be taking any questions either about the book or the range.

No need to reserve a place for this as we will be there during normal trading hours of the store.

http://www.eatout.co.za/Restaurants/5459/Johannesburg/Deli-Light-meals/Cheese-Gourmet

(for details about the Cheese Gourmet)

Books will be on sale at the reading.

Mon, 26 September - Wild Ox and Leviathan Meal/Lecture

The event will start at 7:30pm and we ask for people to please arrive from 7pm.

Booking is essential and the cost of a ticket is R225 (bookings through The Cheese Gourmet, Jo is the person to speak to 011 888 5384 or contact lewis@odeds-kitchen.co.za for details)

A vegetarian meal, cooked by Oded, will be served after the lecture and Oded will be on hand to answer any of your questions.

Markets:

Biscuit Mill - we'll be at the shop from 8:30am to 3:30pm on Saturdays. We always do something special for the Sat market and currently we are doing our Aztec Hot Chocolate (see new product section) and a soup for the cold winter days. We've also expanded our lunch menu and have introduced a breakfast menu - so now you can have breakfast, lunch and take something great home for supper from us!

Earth Fair - Wed (3pm-8pm) & Sat (9am-2pm). Based in the Builder's Warehouse complex in Tokai, this market, while small, is quite an attraction. Some fantastic, artisan producers to be found here and well worth a visit to Tokai. The market is indoors so no problem with weather and there is entertainment for the kids.

Stellenbosch Slow Food - Sat 9am to 2pm. The first market we ever did and one of the best around. It rivals the Biscuit Mill market for quality and volume but pips it (in my humble opinion) as it's dog and child friendly and basically a little more relaxed. From our front door it's only 47km, so no excuse that it's too far away. A fantastic range of producers and very happy to see a few chocolate producers have recently arrived.

St George's Mall - Thurs 11am to 4pm. The Earth Fair team has branched out and created a fantastic new market in the heart of the city. We offer a lunch menu of lasagna, veg mousaka, venison cottage pie and hopefully very soon our chorizo hot dogs. Located at the top of St George's Mall (between Wale and Church St)

City Bowl (Hope St) - Sat 9am to 2pm. A newish (3 months) old market that is growing and growing in size and quality. We offer 2 tables - our regular market fare on the one and a range of meats and pates on the other (we've teamed up with Richard Bosman's meats).

Gaia Food Market - Sat 18 Sept 9am to 2pm. A plant-based (vegan) market! First of it's kind in CT and possibly SA. It's been running for 2 months now and we do a few products specifically for this market. We also sell bread at this market through Hassan and the Real Bread Co. Well worth a visit and will be bi-monthly from October.

TheMarket@LongBeach - A new market organised and run by the traders taking part. We're a small but very committed bunch of traders and you'll find us at the Long Beach shopping centre (the big one!) in Sun Valley. Trading days in September are (always on Fri) 9th and 30th (October will be 7th and 21st)

Other markets - we do take part in ad hoc markets and will let you know when they will be happening. This month with our activities in JHB, we will not be doing additional markets, but that may change!

Help:

Markets - We're always looking for sales staff to join the team so that we can take part in more markets...we want to bring our products as close to you as possible, so if you know of a market that we don't, please let us know and better yet, if you are looking for a part-time job, let us know as well!

Joburg - we need help in JHB at the Good Food and Wine Show from 22-25 September. We are looking for people to help us sell our wares at the show. If you are interested or know anybody who might be keen, please contact Lewis on 021 447 0400 or lewis@odeds-kitchen.co.za

Fruit/Veg/Herbs - Lewis now goes to the Epping Produce market at 8am on Monday and 4am on Tuesday to get our produce straight from the farmers/agents. But we still need more - if you have any interesting produce, herbs, chillis in your garden (ideally organic) and you want it to go to a good use we would gladly buy it from you or give you some product that we have turned it into!

Part-time Sales Reps - we are also looking for people to work for us in a sales capacity to wholesale our products to delis/specialty stores. We are well covered in CT, but would love to get our range into the smaller towns and cities around CT as well as the Garden Route, Eastern Cape and Kwa-Zulu Natal (actually anywhere in the country), please contact Lewis on 021 447 0400 or lewis@odeds-kitchen.co.za

Visit to Epping Market:

Lewis now goes to the Epping (CT) Produce Market on a Monday (8am) and Tuesday (4am). If anyone would like to join me, I would love the company. It's a very interesting place and a must visit for any CT foodies. This is the place that most green grocers buy their produce as well as Fruit & Veg City. I've now been a few times, so am learning the ropes and where to find the best local produce - but each time I go I discover something new.

If you would like to join me, all you have to do is let me know the day before and meet me at the shop and we'll go in my car. Due to space I can only take 1 person on a Tuesday but on a Monday up to 3 people - if you don't mind sitting in my smelly car!

There'll be a cup of coffee waiting for you in the shop before we leave!

That's all for now...eat drink and be merry!

Oded, Lewis and the rest of the team

Tel: 021 447 0400

Email: info@odeds-kitchen.co.za

Web: www.odeds-kitchen.co.za

Twitter: OdedsKitchen

Demo - Hope St Market

2011-07-05T01:05:00.001-07:00

Preserving Class - July 2011

2011-06-28T06:50:00.000-07:00

When 17 July (11am - 3pm, depending on cooking time)
Where Oded's Kitchen (The Old Biscuit Mill, Salt River)
Cost R450 (50% deposit required to secure your place)
What Preserving - seasonal marmalade, pickle (gherkin or carrot), preserved lemons and a 3 tomato salsa.
Spaces 7 people
Booking lewis@odeds-kitchen.co.za or 021 447 0400

This class is designed for both the preserving beginner and novice. No previous experience is required - even if you have never cooked before. Oded will begin the class with a short lecture on the history of preserving and a tasting of part of Oded's Kitchen's current range of products. Then it's roll up your sleeves and get cooking! You need only bring yourself and comfortable clothing (if you have a favourite knife, please bring it along). A snack lunch will be provided to keep up the spirits, aprons, utensils and all ingredients will also be supplied. And the best part is that you get to take home whatever is made during the class!

Lecture - Wild Ox & Leviathan (Food inspired from the Old Testament)

2011-06-28T04:06:00.001-07:00

Date: 26 July

Time: 12 noon

Venue: Astra Coffee Shop - 20 Breda St, CT (link to google maps)

Cost: R100

Wild Ox & Leviathan

A culinary cultural journey through ancient Jewish flavours, history and traditions

Food plays an almost obsessive role in Jewish life. To the Jewish mother it is a controlling tool, to the community it is a way of celebrating and keeping the tradition going; in the Bible (Old Testament) and the Talmud, ingredients, food and detailed description of dishes are used as a potent metaphors and a useful tool for describing laws and boundaries.

Oded Schwartz, a world authority on the history of Jewish food, takes you on a fascinating journey through the Biblical and Talmudic kitchen with its exotic, spicy and deeply symbolic food - our sages not only had a great appetite - they also knew how to cook.

Intrigued by the abundance of references to food – Oded has created a biblical and Talmudic feast. With contemporary understanding he uses facts, fiction and sometimes sheer culinary fantasy to create a meal which, as well as being delicious, tells the story of a fascinating past.

This audio/gastro experience will include dishes like the stew that Abraham served the visiting Angels, the lentil ‘pottage’ which split nations and naughty but nice delicacies which King Solomon might have served his mistress after a long night of passion.

Canapes will be served during the lecture and a question and answer session will follow to answer any questions you may have about the lecture.

To book, please contact: Tarnya on 021 461 8414 or via email (coffeetime@jsec.org.za) or book direct from the shop (Oded's Kitchen at the Old Biscuit Mill - 021 447 0400 lewis@odeds-kitchen.co.za)

For more information about this lecture or the work Oded is doing at Oded's Kitchen, please visit our website - www.odeds-kitchen.co.za

What to do with fruit on your tree

2011-05-24T07:58:00.001-07:00

Fruit on your tree and don't know what to do with it?

We'll gladly take it off your hands and either pay you for it or turn it into a product and give some of it back to you. We are especially looking for exotic chillis and the type of produce that you can't find too

That's all for now folks, if you are eating some good food, please let us know about it so that we can go and check it out or try it out ourselves!

Part-time Job Offer

2011-05-24T07:56:00.000-07:00

We are always looking for food and fun loving people to wo/man a stand a food market. If you think you have what it takes - and all that is, is a love of food and people (and your own car), you can join our team. We pay a good rate and the perks of fantastic...homework is to take a jar of your worst seller home and experiment with it!

Markets - May

2011-05-24T07:54:00.000-07:00

We've taken a bit of a break with Oded being out of action, but happy to say that with his return we will be doing as many as we can:

St George's Mall - Thurs 11am to 5pm. A brand spanking new market run by the organiser of the St George's Mall market. Aimed to be a European-style market - patrons can enjoy lunch (we do lasagna, chicken koftes and veg mousaka as well as snacks) and stock up on their daily needs for dinner.

Nitida - last Sat of the month 8am-12:30pm. A fantastic farmer's market this one. Some familiar faces, but a nice selection of fresh produce and one off vendor's who will only be found at this market.

We will be doing more markets as the weeks progress - if you know of a market that we are not currently doing, please let us know...if we have never heard of it we will reward you with a jar of something delicious.

New Products (May)

2011-05-24T06:24:00.001-07:00

New products:

Aztec Hot Chocolate Drink - real 70% Belgian chocolate, chilli, cinnamon, cardamom and vanilla - perfect for the cold weather. A drink that Lewis has been drinking at home ever since returning from Mexico a few years ago and only recently starting making.

Cucumber Relish - this was meant as a quick product to be made for the Cheese Festival last month...well after selling out in 2 weeks, we have decided to keep this one. Sweet and spicy, its great with red meats - try with a hamburger or on your roast beef sandwich.

Carrot & Brandy Jam - perhaps our sweetest product to date...a really fantastic jam to be used on your toast or scones.

Apricot and Rosebud Jam - like an apricot jam...just a whole lot better! A subtle flavour from the rosebuds raises this jam out of the ordinary.

Nut Brittles - 2 different types - almond and cashew. It's like peanut brittle, just more sophisticated!

The Real Bread Co's Breads - ever heard of Hasan the bread maker from Muizenberg? If not, just pop into the shop on Saturday and experience the best bread in town. An extensive range pain de mie, pain de campagne, baguette, ciabatta, 70 & 100% ryes as well as a beautiful Italian Pugliese.

Soup - it's cold nowadays, so we will be doing a soup special in the shop each weekend. We started with chicken and kneidlach, last week was spicy butternut with croutons - this week is a bean soup.

May 2011

2011-05-24T04:33:00.000-07:00

Firstly, apologies, it's been quite a while since the last newsletter went out (but I did say when signing up that there would be very little spam from us!) Oded has unfortunately been quite ill (but is much better now), and has been out of action for about 2 months. That meant I was in the kitchen with sleeves rolled up most of the time and no time for sitting in front of the computer.

We are very happy to announce that Mali (the smiling face that greets you when you come into the shop) is a proud dad - little Velwano was born on 15 April - both mother and son are doing well. (Apart from sleepless nights!)

The second happy announcement is that Mimi (cook) is about to go on maternity leave to have her second child - she doesn't want to know if it's a boy/girl, but is quite keen on a boy!

If you would like to make a donation (nappies, clothes, advice or anything - it would be greatly appreciated and can be dropped at the shop any day of the week except Sunday).

With Mimi going off it means that she is being replaced by our first intern, Jean. Jean will be studying at a culinary school next year and wanted to gain some experience before. He's currently on day 2 and doing very well.

New products:

Carrot & Brandy Jam - perhaps our sweetest product to date...a really fantastic jam to be used on your toast or scones.

Apricot and Rosebud Jam - like an apricot jam...just a whole lot better! A subtle flavour from the rosebuds raises this jam out of the ordinary.

Nut Brittles - 2 different types - almond and cashew. It's like peanut brittle, just more sophisticated!

Good Food & Wine - I can't believe it's that time again, but the show starts on Thursday. If you have never been, it's a fantastic opportunity to see the cream of the crop of CT's culinary world as well as a few international names i.e. Heston Blumenthal, Katy Ashworth & James Martin. We'll be doing something a bit special for the show in the form of canapes that will be on sale - the menu reads as follows:

Aubergine Strudel - phyllo pastry parcels of aubergine, almonds, onion and garlic

Spinach Strudel - savoury spinach and cream cheese parcels

Snoek Cigarillos - smoked snoek with our preserved lemons

Feta & Mint Turnovers - triangles of feta, mint and cream cheese

Aubergine & Hummus Rolls - slices of aubergine surrounding our famous hummus

Spinach Sponge - spinach, blue & cream cheese parcels of deliscousness

We'll be in the Stellenbosch Slow Food Section and will be quite difficult to miss!

Cooking Classes:

1. Preserving

When 12 June (10am - 3pm, depending on cooking time)

Where Oded's Kitchen (The Old Biscuit Mill, Salt River)

Cost R450 (50% deposit required to secure your place)

What Preserving - seasonal marmalde, pickle (gherkin or carrot), preserved lemons and a 3 tomato salsa.

Spaces 7 people

2. Preserving - Master Class

When tbc (11am - 3pm, depending on cooking time)

Where Oded's Kitchen (The Old Biscuit Mill, Salt River)

Cost R450 (50% deposit required to secure your space)

What We will make a minimum of 3 items, 4 if there is time. Items to made will be discussed and voted on by the group

Spaces 7 people

This class is designed for anyone who has come on the preserving class or for people who have preserved before. Oded will begin the class with a short lecture on the history of preserving and a tasting of part of Oded's Kitchen's current range of products. Then it's roll up your sleeves and get cooking! You need only bring yourself and comfortable clothing (if you have a favourite knife, please bring it along). A snack lunch will be provided to keep up the spirits, aprons, utensils and all ingredients will also be supplied. And the best part is that you get to take home whatever is made during the class!

Pre-booking is imperative.

Please contact us on:

Tel: 021 447 0400

E: lewis@odeds-kitchen.co.za

Markets

We've taken a bit of a break with Oded being out of action, but happy to say that with his return we will be doing as many as we can:

Work for us?

Fruit on your tree and don't know what to do with it?

That's all for now folks, if you are eating some good food, please let us know about it so that we can go and check it out or try it out ourselves!

Eat, drink and be merry!

Cooking Class - Preserving (Master Class)

2011-05-24T04:28:00.000-07:00

When: tbc (11am - 3pm, depending on cooking time)

Where: Oded's Kitchen (The Old Biscuit Mill, Salt River)

Cost: R450 (50% deposit required to secure your space)

What: We will make a minimum of 3 items, 4 if there is time. Items to made will be discussed and voted on by the group

Spaces: 7 people

Pre-booking is imperative.

Please contact us on:

Tel: 021 447 0400

E: lewis@odeds-kitchen.co.za

Cooking Class - Preserving

2011-05-24T04:19:00.001-07:00

When: 12 June (11am - 3pm, depending on cooking time)

Where: Oded's Kitchen (The Old Biscuit Mill, Salt River)

Cost: R450 (50% deposit required to secure your space)

What: Preserving - seasonal marmalade, pickle (either gherkin or carrot), preserved lemons & 3 tomato salsa

Spaces: 7 people

Pre-booking is imperative.

Please contact us on:

Tel: 021 447 0400

E: lewis@odeds-kitchen.co.za

Internship Cook

2011-05-17T00:11:00.000-07:00

We're offering a 3 month internship position for a cook at Oded's Kitchen.

This is an amazing opportunity to learn some new skills, sharpen old skills or to get a foot in the door to the food industry.

Oded has a wealth of experience he's looking to impart and you will be working directly under him.

You will be learning how to make pickles, preserves as well as to cook all our ready-to-eat meals that we sell at market.

You will need to have the following:

1. Driver's license and ideally access to your own transport

2. Some experience (we're not expecting you to have worked in a professional kitchen before, but if you have never cooked before, then don't waste your time!)

3. Availability to work 9am to 5pm Mon-Fri at our shop in Salt River

4. English! You must be able to speak, read and write it and take instructions written or verbal

5. A positive attitude and willingness to learn

We will be paying a basic salary during the internship period plus a staff meal each day.

There is the possibility to work on weekends as well at at markets or in the shop at professional rates.

For more info, please send your cv to lewis@odeds-kitchen.co.za with a covering letter outlining your reasons for wanting to train with us.

Contacts

2011-03-07T06:48:00.001-08:00

E: info@odeds-kitchen.co.za

lewis@odeds-kitchen.co.za

oded@odeds-kitchen.co.za

T: 021 447 0400

084 804 0748 (Lewis’ cell)

A: The Old Biscuit Mill

373 Albert Rd

Salt River

W: www.odeds-kitchen.co.za

FB: Oded’s Kitchen (please search for the group or find via Lewis Nieburg)

Twitter: OdedsKitchen

Bits and Bobs

2011-03-07T06:47:00.001-08:00

Help us

Looking for a part time job? – we are looking for 1) people to help us at markets by managing a stand at a food market as well as 2) agents to rep our products to retail clients. Contact lewis@odeds-kitchen.co.za for more details. Both positions are part-time, so no major commitment required.

Fruit on your tree? If we can use it, we would love to get it from you - we can pay for it with jars of the finished product! We look for anything in season, preferably organic and you must be from within a 100km radius of CT. Ordinary is good...we use onions/garlic/chilli/lemon on a daily basis...exotic is also good – rosebuds/berries/mushrooms/hibiscus/gherkins.

Babies – we are expecting 2 babies in the next couple of months. Mali’s (the friendly smile you see when you first walk into the shop) partner is pregnant with their first and Mimi (Oded’s assistant cook) is about to have her second. We’re starting a collection for them and would really appreciate it if you could donate any of your old baby clothes/nappies/advice/money/anything...it would be greatly appreciated. Please forward any emails my way (lewis@odeds-kitchen.co.za if you want to send them a message).

Recipe - Glazed Figs

2011-03-07T06:46:00.007-08:00

Recipe - GLAZED FIGS

Throughout the summer delicious frigs are available throughout the cape. Figs are best eaten simply, raw, peeled or un-peeled accompanied by a strongly flavoured cheese. Or serve them as a first course, stuffed with feta or other salty goat or sheep cheese which has been previously flavoured with fresh chopped mint. Select figs which are unblemished, just ripe but still have a slight resistance to the touch.

18 just ripe purple figs

250ml medium or dry sherry, Madeira or port wine

5 cardamom pods, broken

1/2 cinnamon stick

75g butter, cut into cubs

Clotted cream or formage frais

6 sprigs of mint

Slit 3 sharp cuts in each fig and push gently to separate the ‘petals’ .

In a large frying pan bring the sherry to the boil add the cardamom and cinnamon and boil hard for a minute or two. Add the fig and simmer for 2-3 minutes turning once. Lift the figs out and keep warm.

Return the frying pan to the heat and boil hard until reduced by 1/2 (about 5 minutes). Add the butter and continue boiling, beating all the time until a thick and a shiny sauce is achieved (about 1-2 minutes).

Pour over the figs, decorate with mint and serve with a dollop of cream, Creme Fraiche or pure vanilla ice cream.

Recipe - Glazed Figs

2011-03-07T06:46:00.005-08:00

Recipe - GLAZED FIGS

18 just ripe purple figs

250ml medium or dry sherry, Madeira or port wine

5 cardamom pods, broken

1/2 cinnamon stick

75g butter, cut into cubs

Clotted cream or formage frais

6 sprigs of mint

Slit 3 sharp cuts in each fig and push gently to separate the ‘petals’ .

Pour over the figs, decorate with mint and serve with a dollop of cream, Creme Fraiche or pure vanilla ice cream.

Review - March 2011

2011-03-07T06:46:00.003-08:00

Reviews

Solms Delta - www.solms-delta.co.za

A couple of weekends back, Lewis (and family) went for a picnic at Solms Delta (just outside Franschhoek) and had a fantastic time. The food was very reasonably priced at R135 per head it also included a bottle of wine and mineral water for the 3 of us. While it was a picnic hamper – carried out to where you wanted to sit (under the trees, next to the lake, on the hill...the grounds are really superb) it was effectively 3 courses. Starters of smoked trout and spicy hummus, cheeses with bread and crackers; mains of green salad with lamb kofte and a tandoori chicken with dessert a lovely apple crumble with cream and fruit salad.

Friendly staff, service was amazing – I really can’t fault them on anything. I will certainly be going back for more.

Societi Bistro - www.societi.co.za

Oded also ate well and is probably putting a bit too much weight (he wrote this!). With the stream of visitors we lately had I have been eating out a lot.

We have a disabled friend from London who is a bit of a gourmet, loves to entertain in restaurants and is very particular about accessibility, ambiance, quality of the food and value for money. Last Wednesday he celebrated his birthday and on the last day in Cape Town he took us to Societi Bistro – his current favourite.

So, on the hottest day of the year we had a very cool and refreshing meal at this pleasant, unpretentious and very Capetonian establishment. I have tasted my partner’s ice cold watermelon with minted vodka and feta salad which was well chilled, fragrant and refreshing, while I had the roasted figs – topped with prosciutto. Figs are one of my most favourite summer fruit. They were very delicious, delicately spiced, soft and fragrant - a tantalizing contrast to the harsh saltines of the cured ham. Unfortunately, due to the great heat the cured meat was a bit wilted, dry and sweaty. My friend on the right had the summer salad which was also very delicious.

For main I had the chicken with grapes - an old favourite and beautifully roasted chicken with grape sauce which is light and delicious. Saul had the fish – a delicious, Mediterranean roast fish with capers and other goodies which I have enjoyed very much. I also tasted the steak, a tenderly aged sirloin with superb chips and a tasty vegetarian alternative.

The gorgonzola and fig Tart Tatin I had for dessert was extremely delicious –caramelized figs served on a gorgonzola melt and vanilla ice cream - a superb and exciting combination of hot and cold sweet and salty and the melting, . The melon water ice and the brûlé lemon tart where also delicious.

It was not the first time I have been here and definitely not the last – it is good to have a good bistro around the corner, with simple, delicious and well executed food.

As well as a lovely, contemporary set of inter connecting dining rooms, there is the front garden, nice when the weather is good. The Restaurant has a local community programmes in which patrons of the Labia, the Little, and Intimate, on certain days can have a pasta and a show for under R100.

This community awareness is also translated into a well trained, informative and welcoming staff.

As I was going on a lot about figs I will give you a superbly delicious and easy to make fig recipe.

Review - March 2011

2011-03-07T06:46:00.001-08:00

Reviews

Solms Delta - www.solms-delta.co.za

Friendly staff, service was amazing – I really can’t fault them on anything. I will certainly be going back for more.

Societi Bistro - www.societi.co.za

Oded also ate well and is probably putting a bit too much weight (he wrote this!). With the stream of visitors we lately had I have been eating out a lot.

It was not the first time I have been here and definitely not the last – it is good to have a good bistro around the corner, with simple, delicious and well executed food.

This community awareness is also translated into a well trained, informative and welcoming staff.

As I was going on a lot about figs I will give you a superbly delicious and easy to make fig recipe.

Markets - March 2011

2011-03-07T06:45:00.001-08:00

Markets

Wed Newlands 9:30-2:30pm Dean St Woolworth’s Arcade

An intimate (12 traders) little market with some great traders. Smoked fish and meats, nuts and berries by the same guys from the Biscuit Mill plus a few other familiar faces. We take a range of our olives and some great local cheeses.

Tokai Earth Fair 3pm-8pm Builder’s Warehouse (Kirstenhof)

The only weekly, night market in CT. Some great local beers/ciders (Dieu Donne, Boston, Everson) and organic wines gets the night going, but it’s the food that is really memorable. South American, Italian, German, Japanese and good old South African...we do an ostrich/beef lasagne and our free range chicken kofte on cous cous.

Thurs Earth Fair 12-6pm St George’s Mall (corner St George’s Mall & Wale St)

The newest of CT’s markets – from the same group as the Wed/Sat Earth Fair market. A European style market where you can get most of your grocery shopping done – fresh veg, cheese, preserves, berries, dried meats, olives etc plus lunch...there is some great south American, pies, rostis & spring rolls...we do our free range chicken koftes and a vegetarian mousaka

Sat Biscuit Mill 9-3pm+ The Shop (Old Biscuit Mill)

CT’s biggest and best market. Stretched out over the entire Biscuit Mill complex, this market has alles! Food – tick, baby clothes – tick, booze – tick even something for the dog! If you have never been, then get down here...if you have, then you know what I am going on about. For serious shoppers, get here early...for the scene, anytime from 10:30 it starts to get busy.

Stellenbosch 9-2pm Oude Libertas (Stellenbosch)

Originally called the Slow Food Market...there are still a few of us slow fooders here. A really lovely market and my favourite of the lot! It’s one that you can take your baby/dog to and not feel too bothered. It does get busy, but it’s spread over a large area so it’s easy to avoid the crowds. Bring a picnic blanket and spend the day. The is breakfast and lunch, lots to drink and some amazing one off stalls. We’ll have our full range there and Lewis is normally there, so that means something new...just ask.

Hout Bay 9:30-2:30pm La Cuccina’s parking lot (Hout Bay)

The trend is towards small local markets and this is a good example of that. 14 traders, but a great mixture. Top quality products and another nice day out. There is a garden to chill at and there is entertainment for the kids. Good local beers, fresh produce, cold meats and we do our olive and cheese range.

Earth Fair 9-2pm Builder’s Warehouse (Kirstenhof)

A great shopper’s market with plenty to help you enjoy breakfast/brunch/lunch. There is entertainment for the kids and again great beers! A slightly different crowd to the Wed night bunch but most of the favourites do both days.

We don’t cook for this one, but may start soon!

Nitida 8-`12 noon Nitida Wine Estate (MONTHLY ONLY)

This is a monthly market held on the last Sat of the month. A true farmer’s market in the city – well that’s if you consider Durbanville Hills part of the city...the drive out there is worth it alone to realise how close to nature we actually live in CT.

Franschhoek 9-1pm Franschhoek (Church in the middle of town)

A really small, but very “lekker” local market. Franschhoek has to be my favourite small town around CT and I think it’s great that there is a weekly market there - in addition to so many great restaurants and foody establishments. No trip to F’Hoek is complete without a visit to the chocolate shop and of course, the French cheese store...the market is yet one more reason to get yourself there.

New Products/Daily Menu - March 2011

2011-03-07T06:44:00.001-08:00

New Products

Flavoured butters – they look almost too good to eat. 2 flavours at the time of writing: classic garlic and a coriander-ginger-chilli combo. Oded will be working on a couple more...any suggestions would be welcome and if we go into production with it, you can have one on the house.

Tahini sauce – a gorgeous blend of tahini and garlic – a perfect ready to eat dip. We also have raw tahini sauce in 250ml glass jars.

Drunken Fig Jam - We were very lucky to get some deliciously sweet, black Provencal figs which Oded has turned into drunken fig jam. The figs are cooked with sugar and lemon juice and flavoured with grated lemon peel and aniseed. The jam is allowed to cool a bit and a generous helping of brandy is added just before the jam is bottled.

Lunch/daily menu

We serve lunch – daily. Available only as a take away, although we do have a table and bench that you can perch on. Check out the daily specials: free range chicken koftes on cous cous, aubergine mousaka, lasagne (beef & ostrich)– we also do a chorizo hot dog (Rudi’s sausage meets our pickled aubergine, free-range-egg-olive oil mayo on fresh ciabatta) and lazy aged sirloin sandwich...you’re more than welcome to spice it up with any of our sauces.

Drinks – we do drinks...a range of bottled, filtered CT tap water with a hint of flavour (lemon or hibiscus) or our legendary ginger lemonade.

Sweets – we are introducing a range of sweets over the next few weeks...so far we have had a pecan nut brittle which was divine and are working on some new delights as we speak!

Cooking Class - April 2011 PESACH

2011-03-07T06:42:00.001-08:00

Traditional Jewish – PESACH/PASSOVER SPECIAL

When: Sunday 9 April 11am-3pm (depending on cooking time)

Where: Oded’s Kitchen @ The Old Biscuit Mill (373 Albert Rd, Salt River)

Cost: R400

What: Traditional Pesach fare with a gourmet twist

To bring: Just yourself and comfortable clothing (you’ll be doing all the cooking). Everything will be provided from utensils (bring a favourite knife if you have one), aprons, recipes and even a snack lunch to keep you going.

With the festival of Pesach/Passover only a couple of weeks later, this class is aimed at anyone who will be attending a sedar and would like to contribute to the food. We are yet to finalise what will be made – the idea is to get a group of 7 and then decide on a suitable menu. Ideally we will be making 4 dishes during the time allocated and our recommendations are the following: kneidlach, chopped chicken liver, herring salad, pesach borscht, chemslach, gesmeerde matzah.

Preserving Class - March 2011

2011-03-07T06:39:00.000-08:00

PRESERVING

When: Monday 21 March 11am-3pm (depending on cooking time)

Where: Oded’s Kitchen @ The Old Biscuit Mill (373 Albert Rd, Salt River)

Cost: R400

What: Preserving – we’ll do a marmalade, pickle and salsa

The class is designed to be both educational and loads of fun. Oded is a preserving expert and has written several books on the subject...so please come with all your preserving questions (or any general cooking questions) and he’ll be able to help you out. Oded will begin with a tasting session of part of our range and will give a short lecture on the history of preserving.

It’s then roll up the sleeves and get a-cooking. Whatever you make during the class you get to take home with you.

March 2011

2011-03-07T06:27:00.000-08:00

Greetings all,

We hope you have been eating some delicious food...if you have, please let us know where or send us a recipe so that we can try it out ourselves.

Wow – I can’t believe that it’s March already - the year is certainly flying past and with it brings the change of seasons. Check out the new product section for some great new seasonal products. We’ve had some new faces in the shop lately – we would like to welcome Wesley to the team and you will find him at the shop most weekends. Vicki and Carol have also joined and they will be helping us out at markets, so please say hello to them and as always, ask them what’s new!

We have a great newsletter this month, so please sit back and enjoy...if you have any suggestions or comments, we would love to hear from you – all contact details are at the bottom.

Cooking classes:

Preserving

When: Sunday 20 March 11am-3pm (depending on cooking time)

Where: Oded’s Kitchen @ The Old Biscuit Mill (373 Albert Rd, Salt River)

Cost: R400

What: Preserving – we’ll do a marmalade, pickle and salsa

It’s then roll up the sleeves and get a-cooking. Whatever you make during the class you get to take home

Traditional Jewish – PESACH/PASSOVER SPECIAL

When: Sunday 9 April 11am-3pm (depending on cooking time)

Where: Oded’s Kitchen @ The Old Biscuit Mill (373 Albert Rd, Salt River)

Cost: R400

What: Traditional Pesach fare with a gourmet twist

To book for either class, please contact lewis@odeds-kitchen.co.za

New Products

Tahini sauce – a gorgeous blend of tahini and garlic – a perfect ready to eat dip. We also have raw tahini sauce in 250ml glass jars.

Lunch/daily menu

Drinks – we do drinks...a range of bottled, filtered CT tap water with a hint of flavour (lemon or hibiscus) or our legendary ginger lemonade.

Sweets – we are introducing a range of sweets over the next few weeks...so far we have had a pecan nut brittle which was divine and are working on some new delights as we speak!

Markets

Wed Newlands 9:30-2:30pm Dean St Woolworth’s Arcade

Tokai Earth Fair 3pm-8pm Builder’s Warehouse (Kirstenhof)

Thurs Earth Fair 12-6pm Corner St George’s Mall & Wale St

Sat Biscuit Mill 9-3pm+ The Shop (Old Biscuit Mill)

Stellenbosch 9-2pm Oude Libertas (Stellenbosch)

Hout Bay 9:30-2:30pm La Cuccina’s parking lot (Hout Bay)

Earth Fair 9-2pm Builder’s Warehouse (Kirstenhof)

We don’t cook for this one, but may start soon!

Nitida 8-12 noon Nitida Wine Estate (MONTHLY ONLY)

Franschhoek 9-1pm Franschhoek (Church in the middle of town)

Reviews

Solms Delta - www.solms-delta.co.za

Friendly staff, service was amazing – I really can’t fault them on anything. I will certainly be going back for more.

Societi Bistro - www.societi.co.za

Oded also ate well and is probably putting a bit too much weight (he wrote this!). With the stream of visitors we lately had I have been eating out a lot.

It was not the first time I have been here and definitely not the last – it is good to have a good bistro around the corner, with simple, delicious and well executed food.

This community awareness is also translated into a well trained, informative and welcoming staff.

As I was going on a lot about figs I will give you a superbly delicious and easy to make fig recipe.

Recipe - Glazed Figs

18 just ripe purple figs

250ml medium or dry sherry, Madeira or port wine

5 cardamom pods, broken

1/2 cinnamon stick

75g butter, cut into cubs

Clotted cream or formage frais

6 sprigs of mint

Slit 3 sharp cuts in each fig and push gently to separate the ‘petals’ .

Pour over the figs, decorate with mint and serve with a dollop of cream, Creme Fraiche or pure vanilla ice cream.

Help us

That’s all for now...hope to see you at the shop or market soon

Love

The Oded’s Kitchen Team

E: info@odeds-kitchen.co.za

lewis@odeds-kitchen.co.za

oded@odeds-kitchen.co.za

T: 021 447 0400

084 804 0748 (Lewis’ cell)

A: The Old Biscuit Mill

373 Albert Rd

Salt River

W: www.odeds-kitchen.co.za

FB: Oded’s Kitchen (please search for the group or find via Lewis Nieburg)

Twitter: OdedsKitchen

Feb 2011

2011-02-11T08:01:00.000-08:00

We hope you are well and have been eating some delicious food...if you have, tell us where, or pop us a recipe to sample.

New year...well suppose it’s not so new anymore...but that means new products from us:

Plum sauce – with tamarind, chilli and star anise – a fantastic marinade when combined with red wine. I’ve cooked a lovely lamb roast and chicken dish with it so far. It is also delicious, mixed with Oded’s Kitchen mayo as an original and different dip for prawns or fish.

Apricot and Rosebud jam – a twist on the classic apricot jam with rosebuds, rosewater and we have left some pieces of the apricot pips to give it a subtle, bitter almond flavour

Flavoured butter - so far a garlic butter with black pepper and lemon wrapped in a beautiful display container...almost looks too good to eat...but has to be as its is bloody marvellous! Use it to top steaks, baste fish, Make garlic bread or just spread thinly on toast or bread.

Tapped – a range of bottled, CT, filtered, flavoured tap water. In an attempt to highlight the beautiful taste of our own CT water and to stop people from buying imported bottled water (food miles = bad) we have come up with a range of flavoured waters. Currently we are doing a hibiscus and a second one with lemon. We’ll also give you a refund on your bottle to promote recycling.

There will always be a few new products on the table on Saturdays...lately we have been making a tahini sauce with garlic and it’s great as a dip. We have also been making a sweet pepper, caper and anchovy salad which is great on its own a part of your mezze/tapas platter or serve as topping for braaied fish.

We do a lunch service every day of the week (chorizo hot dogs, steak rolls and our herb omelettes (see recipe below)) and also do the following specials:

Monday – 15% discount on cheese

Tuesday –3 for the price of 2 on olives

Wednesday – Tapas special – buy 4 and pay for 3

Thursday – Lasagna for R20 and savoury strudels 2 for R15

Friday – half price on the sausage and meat range

Cooking classes:

Date: Sunday 20 Feb

Time: 11am – 3pm (depending on cooking time)

Cost: R400

Limited to a max of 7 people – this is a very hands on class where participants will learn how to make some of our products i.e. preserved lemons, a marmalade (something seasonal) and a three tomato salsa. If time permits we may try and squeeze a pickle in.

Participants will get to take home whatever they make in the class and everything will be provided for you i.e. aprons, utensils (if you have a favourite knife, please bring is along), recipes and a snack lunch. The classes are loads of fun but also very educational – you should know how to cook everything by the time you leave.

We need your help:

Delis -If you know of a deli in your area where our products are not stocked and you would like to see us there, please let us know about them. If we end up doing business with them we will happily give you a bottle of your favourite product!

Bottles – if you have old bottles that you think we can use, please bring them to the shop – if we can use them, we will give you a discount on your next purchase

Fruit/Produce – if you have any decent produce/chilli/vegetables that you think we can use and you don’t know what to do with them...please bring them to use before throwing them away. If we can use it you will end up with some of the finished product.

Catering:

Last year saw us doing several catering jobs – if you have a special function coming up or an office meeting, we would love to do the catering for you. Generally speaking we can work to any budget and will offer you something a little different. Phone or contact us for a quote.

Markets:

We are still doing loads of markets:

Biscuit Mill – still CT’s biggest and best market held on Saturdays from 9am to 2pm. Come early to avoid the crowds...or come late and be part of the scene! The variety and quality of vendors is pretty impressive and Cameron and Justin do a great job of keeping this market fresh and exciting.

We trade from the shop and there is always something new on the table – if you don’t see it, just ask. Oded is always in the shop and we have decided to continue our lunch service on Saturdays as well – so you can get our chorizo hot dogs or aged sirloin rolls all day long.

Stellenbosch – another must on the market scene. As good as the Biscuit Mill market, just spread out over a bigger area and a lot more relaxed. Some great local vendors there and the type of market you can go to for lunch and stay for the whole day. From Woodstock it is exactly 46.2km...so no excuse that it is too far away!

Tokai Earth Fair – this market takes place on a Wednesday evening from 3pm-8pm and Saturday from 9am to 2pm and is one of my favourite markets. On Wed, we do a lot of cooked food and have perfected lasagne (if I say so myself!). There is also normally something new and we also take our ginger-lemonade but spike it with a bottle of vodka! The market has some great local beers and while small, is well worth a visit.

Hout Bay – one of the newer markets around and found at La Cuccina restaurant. Saturday from 9am to 2pm and a little gem of a market. Some great small producers and if you like berries, there is a fantastic berry vendor there. We take our cheese range, olives and again, a few surprises.

Newlands – Wednesday from 9:30-2:30pm in the Dean St (Woolworths) arcade. No need to go to the supermarket now when you can pick up most of your grocery needs here. We’re doing cheese, olives and pickles.

Kirstenbosch - the last Sunday of the month and CT’s oldest market. I have heard conflicting reports, but I believe the market has been going for over 21 years now. It’s big, with over 100 stalls and a huge variety of goods to be found there. It’s mainly craft, but a fair amount of food can be found.

Nitida - the last Saturday of the month and found in the beautiful Durbanville Hills area of CT. It starts early – 8am and is pretty much done by noon. A proper farmers market with several farmers who retail only at this market. Also a great selection of wines on offer from Nitida itself.

Canal Walk in Central Park – a smallish market to be found in the grounds of Century City. It’s the first Sunday of the month from 9am to 2pm and a great Sunday out. Bring the kids as there are activities for them and ample grass to set up your picnic with goodies you buy in the market. There is also some interesting bird life to be found in the area...if you are a bird spotter, quite a treat.

Constantia Waldorf – normally the last Friday of the month but dependant on school terms. The market kicks off at 5pm and goes until 9pm. We do a big range of cooked foods and bring our pickles and preserves as well. We normally try and do one new dish at this market and if it sells, you’ll find it at other markets we do.

NEW NEW NEW – St George’s Mall Market – starting on Thursday 17 February from the organiser of the Tokai Earth Fair Market comes a fantastic European style market. You can get lunch or dinner (the market hours are 12:30 to 6:30pm) as well as stock up on your favourite grocery items.

Work for us:

We’re always on the hunt for food knowing, fun loving people who want to make a bit of cash helping us to sell our range. The markets are loads of fun and with a product that pretty much sells itself. If you are interested please get in contact with me on the details listed below and we’ll send you some more info.

Recipe - Herb omelette with oven dried tomatoes and yogurt serves 4

Easy, light and superbly delicious summer dish, serve either as a first course or with chunks of bread for a quick lunch.

For the omelette:

100g herbs mix (parsley, celery leaves, basil and dill)

4 spring onions

4 eggs

1 tbsp semolina or flour

Salt

Pepper

Olive oil for frying

For serving

12 Oded’s Kitchen oven dried tomatoes

12 tbsp yogurt

4 sprigs of basil or mint

Place the ingredients in a food processor and process into a smooth batter. Rest for 10 minutes to allow the semolina or flour to swell.

Grease a small frying pan and pour in a quarter of the egg mix. Fry for a few minutes until the omelette is set and lightly browned. Turn the omelette over and fry the other side.

Place the omelette on a plate, arrange 3 of the tomatoes and top with 3 tablespoons of yogurt. Decorate with a sprig of basil.

That’s all for now...eat, drink and be merry. Happy cooking and hope to see you in the shop or at a market soon.

Bits and Bobs

2010-12-02T23:39:00.001-08:00

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.

Markets (Dec)

2010-12-02T23:34:00.001-08:00

Markets:

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.

Night Market on Wed 15 December from 4pm – midnight– a chance to do your Xmas shopping and stock up on your favourites.

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.

Night Market tonight! 5pm to 10pm!

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)

Night Xmas Market 16 December.

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 10am-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.

Natural Goods Market at Central Park (Canal Walk) – every first Sunday of the month. We’ll be trying this market out on Sunday – I had a most enjoyable brunch there last month with my family and was quite impressed with the variety of traders. A combination of crafty items and some really fantastic food – a few of your favourites and quite a few traders that I have not seen at any other markets.

Dean St Arcade – Newlands – Wed (9:30am to 2:30pm) a new market that we have started to do organized by the Triangle Square (they are fast becoming a force in the market world). Based in the Woolworths centre in Dean St, a small and intimate market – only about 12 traders and they have carefully selected some of their top traders (we are quite honoured to be included) and the range of products is really top-notch. If you are in the area, a great time to fill up on your culinary delights.

Cooking Classes (Dec)

2010-12-02T23:33:00.001-08:00

Cooking Classes

Subject: Preserving

Date: Sunday 12 December 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: Preserved Moroccan Lemons, marmalade (Brown Sugar 3-Citric) either a Salsa (3-Tomato) or 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).

Subject: Middle Eastern Dips

Date: Saturday 18 December 2010

Time: 10am to12pm

Venue: Stellenbosch Slow Food Market

Cost: R250

A demonstration class in which we give away our trade secrets on how to make the perfect hummus, baba ganoush and mohammrah – we’ll also give you a jar of each to take home. Designed to give you a taste for what we do and to introduce you to some interesting ingredients and techniques.

To book for either class, please contact:

lewis@odeds-kitchen.co.za

Tel: 021 447 0400

New Products (Dec)

2010-12-02T23:30:00.001-08:00

New products/developments

Lunch – if you don’t already know, we do a lunch service at the shop during the week – chorizo hot dogs, aged sirloin rolls, chicken wraps and veg wraps plus a few specials and some side salads. We have also decided to extend this lunch service to Saturday – so if you around at the market tomorrow, please come in for a bite (tomorrow we will only be doing the 2 wraps).

Cranberry Relish – while technically not a new product, we have redone this product as it compliments gammon and turkey (brie &camembert as well) very nicely. A fantastic condiment that should be on table this year for Christmas dinner/lunch or better yet, the next day sandwiches!

Pates – we now have our pates available in 100g glass containers.We have used a slightly different process to make these pates which means that the life is considerably extended. The pates (currently Venison, Country & Chicken) are available for retail as well as wholesale clients.

Ginger lemonade – we had a lot of requests to bottle our ginger lemonade – you ask and we deliver – so it’s available in the deli fridge all day long now.

Other drinks – we are working on more drinks – strawberry and beetroot is the second drink...any suggestions would be welcome as we would like to do up to 4 different drinks.

Specials on Saturday – there is always something new and special on Saturday at the shop – if you can’t see it yourself, just ask...Oded hasn’t made up his mind yet, but I am pretty sure he will be doing a hummus/chickpea salad and one or two other items. Crayfish season is upon us, so we will hopefully be doing our crayfish salad again soon.

December 2010

2010-12-02T23:20:00.000-08:00

Greetings all,

We hope you are well and have been eating some good food lately – if you have please let us know about it, so that we can check it out.

CT has gone crazy these last couple of weeks. We are bursting at the seams trying to keep pace with production – a headache, but a really nice headache to have. If you are in the vicinity of the Biscuit Mill, please do pop in and say hello...if you want to pitch in and help, we won’t stop you!!

New products/developments

Cranberry Relish – while technically not a new product, we have redone this product as it compliments gammon and turkey (brie & camembert as well) very nicely. A fantastic condiment that should be on table this year for Christmas dinner/lunch or better yet, the next day sandwiches!

Pates – we now have our pates available in 100g glass containers. We have used a slightly different process to make these pates which means that the life is considerably extended. The pates (currently Venison, Country & Chicken) are available for retail as well as wholesale clients.

Ginger lemonade – we had a lot of requests to bottle our ginger lemonade – you ask and we deliver – so it’s available in the deli fridge all day long now.

Other drinks – we are working on more drinks – strawberry and beetroot is the second drink...any suggestions would be welcome as we would like to do up to 4 different drinks.

Cooking Classes

Subject: Preserving

Date: Sunday 12 December 2010

Time: 11am to 3pm (depending on cooking time)

Venue: Oded's Kitchen (The Old Biscuit Mill, 373 Albert Rd, Salt River)

Cost: R400

Subject: Middle Eastern Dips

Date: Saturday 18 December 2010

Time: 10am to12pm

Venue: Stellenbosch Slow Food Market

Cost: R250

To book for either class, please contact:

lewis@odeds-kitchen.co.za

Tel: 021 447 0400

Markets:

Night Market on Wed 15 December from 4pm – midnight – a chance to do your Xmas shopping and stock up on your favourites.

Night Market tonight! 5pm to 10pm!

Night Xmas Market 16 December.

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.

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.

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.

That’s all for now, hope to see you at a market or the shop. Eat, drink and be merry – it’s been a long year, so enjoy the festive season and stay safe.

Love

Oded and the team at Oded’s Kitchen

Stellenbosch Market Cooking Classes

2010-11-05T01:26:00.000-07:00

Classes

2010-11-05T01:12:00.001-07:00

Preserving Cooking Class at the shop

Date: 21 November 2010

Time: 11am to 3pm (depending on cooking time)

Venue: Oded's Kitchen (The Old Biscuit Mill, 373 Albert Rd, Salt River)

Cost: R400

Stellenbosch Market Cooking Class Special

Date: 20 November 2010

Time: 10am to 12pm

Venue: Stellenbosch Slow Goods Market @ Oude Libertas

Cost: R250

This class is designed to give you a taste for preserving - Oded will begin the class with a short lecture on preserving and its impact on the culinary world. He will then get stuck into making 3 different types of preserves - pickled aubergines, pickled gherkins and our preserved lemons. The class will be mainly demonstration lead, with some interaction.

Each participant will go home with products that are made during the class and ideally a better understanding of the art of preserving and a thirst for learning more.

For booking details please contact Lewis on 021 447 0400 or lewis@odeds-kitchen.co.za

Constantia Waldorf Market- Fri 29 October

2010-10-26T08:12:00.001-07:00

Constantia Waldorf Night Market News

(Next Market Friday 29 October 2010 from 5 to 9 pm)

After a winter break, the Constantia Waldorf Night Market is back from Friday 29 October.

The Night Market combines the finest organic produce, ready to eat gourmet fare, beautiful hand crafts, clothing, original art and live entertainment for all ages in a fire and candle lit atmosphere.

A great family event, the Night Market presents:

* +/- 100 indoor and outdoor stalls,

* Tiger Moon Dragon: Duo combination of guitar, vocals, didgeridoo, native American flute and percussion,

* Jaques Du Toit and Janine Basson return with their special brand of folk and

* Ripcord: popular 5-piece Cape Town-based acoustic rock band, and

* Rainbow Puppet Theatre will present an exciting tale for little ones Snow White and Rose Red at 1800 at the puppet theatre

Entrance is free and secure parking is available at R15 per car.

Remember to BYO. No alcohol is sold at the market

Tangos Grill and Seafoods kindly sponsored our monthly market pamphlet. Call them for special offers and bookings on 0217126631.

The Constantia Waldorf Night Market is an educational and fundraising initiative of the Constantia Waldorf Board of Trustees.

More information is available on www.constantiawaldorfnightmarket.co.za.

Recipe - Scones

2010-10-04T08:18:00.000-07:00

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.

Cooking Classes in October

2010-10-04T08:16:00.000-07:00

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

Oded at African Relish in Prince Albert

Oded will be in Prince Albert over the weekend of 22^nd 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

This course will include 2 nights plus all meals - a great way to relax and learn quite a bit as well!

Bits and Bobs

2010-10-04T08:15:00.001-07:00

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.

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.

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.

Markets in October

2010-10-04T08:14:00.001-07:00

Markets

This month we will be at the following markets: (all market times are 9am to 2pm unless otherwise stated)

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.

New Products in October

2010-10-04T08:13:00.001-07:00

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!

October Newsletter

2010-10-04T07:53:00.001-07:00

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

Saturdays – always sees Oded doing some specials that are sold in the shop only. This week will be no exception!

Markets

This month we will be at the following markets: (all market times are 9am to 2pm unless otherwise stated)

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.

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.

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.

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 22^nd 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

Big in Germany

2010-09-20T05:35:00.001-07:00

Oded's "Preserving" is now the 11th best seller in Germany...and this is after the book has been in print for 9 years!

We get so many requests for copies of his book (in English) - but afraid DK won't reprint the book as they have come out with their own preserving book in the last 18 months and don't want it to compete.

If you would like a copy of preserving, please send us your details as we often buy second hand copies and can get them to you, if we have a copy.

Contact: info@odeds-kitchen.co.za

Tel: ++27 (0)21 447 0400

23 Sept - Spring Festival at the Old Biscuit Mill

2010-09-07T04:38:00.000-07:00

Date: 23 Sept 2010

Time: 10am - 5pm

Where: The Old Biscuit Mill (373 Albert Rd, Woodstock)

What: Spring Festival

This is an event organised by the tenants to celebrate Spring and Heritage Day - there will be a splash of colour, music and plenty of flowers on the day.

All the tenants will be doing something a little bit special and will have tables outside their shops with

some extra special goodies on them.

More: There will be a beer festival (no SAB products) kicking off in the afternoon, so come and make a night

of it.

Oded at African Relish in Prince Albert

2010-08-23T04:53:00.002-07:00

Oded will be giving a preserving master class at the beautiful African Relish kitchen in Prince Albert.

Date: 20-24 October 2010

Venue: African Relish, Prince Albert

Contact: Jeremy@africanrelish.com or Virna@africanrelish.com

023 541 1381

Content: The course will be a master preserving class. The final menu is yet to be finalised as he will be using local produce, but should touch on marmalades, salsas, pickles and relishes. The class will be quite intensive and by the end of it all participants will be able to tackle any preserving task with the required knowledge.

Markets

2010-08-20T04:43:00.001-07:00

Markets

This weekend we will be at the following markets: (all market times are 9am to 2pm unless otherwise stated)

Biscuit Mill – 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 – 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 – 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)

Spicy Mohammrah Chicken

2010-08-20T04:41:00.001-07:00

Recipe

Spicy Mohammrah Chicken

This is a dish that I cooked last week and was so delish, that I thought I had to let you know

Ingredients:

6 x Chicken breast

4 Teaspoons of our spicy Mohammrah

4 Teaspoons of coconut milk/cream

1 Onion

150g Mushrooms

Dead easy this one – simply dollop the mohammrah and coconut milk on your chicken breasts and pop into a casserole dish. Cover with tinfoil and pop into the oven for 30 mins at 180. With 10 minutes to go, fry up the onion and mushrooms and then add to the casserole dish (after the 30 mins) and then take the foil off and bake for a further 10 mins.

It’s really that easy! And the next day makes a great chicken mayo sandwich – obviously using Oded’s Kitchen Free Range Egg Mayo or the healthier Baonnaise (mayo made from the fruit of the baobab tree and containing no eggs).

New Products

2010-08-20T04:40:00.001-07:00

New products

Puddings - we have expanded the range of puddings. The all come in our 100ml glass containers which not only look great, but also means that you can pop the lid back on and put it in the fridge if you don't get through the whole pudding in one sitting...although you will probably want to!

The range now includes: crème brulee, crème caramel, chocolate chilli, chocolate rosemary, Rooibos panecotta, coffee panecotta and gooseberry fool. The full range is stocked in the shop, but we only take a selection to the various markets - to avoid any disappointment, mail us (info@odeds-kitchen.co.za) with your request and we will ensure that we bring it to market that you will be at.

Pates - based on the success of the venison, chicken liver and country pate we have expanded the range. We now do a smoked snoek pate (with a little touch of chilli) - selling incredibly well and we only made it yesterday - hopefully we will have some left to take to the market tomorrow! The second pate is a chicken pate - not to be confused with our smooth chicken liver - and made from free range chicken. It was made on Wednesday and will be ready for market tomorrow - some pates need a couple of days to sit and mellow before we can sell them.

Preserves - sweet pickled beetroot - we got some amazing organic beetroot the other day and while I stole some to make my granny's beetroot soup, we turned the rest into the sweet pickle - great on its own or as a condiment for meats.

Rudi’s Sausages – we stock a range of gourmet sausages made by the team at Rudi’s. In a word, they are awesome! We first discovered them at the markets and started off swapping a jar of onion marmalade for a pack of sausages. When we set up the shop they became our first supplier. If you are planning on a braai this weekend (or at any stage) come check out their range at the shop.

20 August 2010

2010-08-20T03:39:00.004-07:00

Greetings all,

We hope you are well and have been eating some good food...if you have, please tell us so that we can check it out!

I know we always say it, but it has been an exceptionally busy week for us! New products, new staff, new clients and a lot of running around!

New staff

A big Oded's Kitchen welcome to Yolande - who has just become a permanent member of staff. Yolande has been working markets for us for about 6 months and has recently been appointed as our full time sales rep. She will be responsible for CT and Stellenbosch clients and will be helping us to deliver (as always) an exceptional level of service. We wish her the best of luck and hope that she goes from strength to strength.

We are currently hiring new staff for markets - now that spring is upon us, markets are popping up all over the place and we want to get Oded's Kitchen all over the Western Cape...so if you know of a new market, please let us know so that we can check it out or if you are looking for a job, follow this link: http://odeds-kitchen.blogspot.com/2010/08/job-offer-manage-stand-at-food-market.html

New products

Catering & Cooking classes for Rosh Hashanah/Yom Kippur

The Jewish holidays are almost upon us and we are again going to be catering for them.

Please follow the two links below for more details:

Catering: http://odeds-kitchen.blogspot.com/2010/08/jewish-festival-catering.html

Cooking Class: http://odeds-kitchen.blogspot.com/2010/08/cooking-classes-in-august.html

Markets

This weekend we will be at the following markets: (all market times are 9am to 2pm unless otherwise stated)

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.

Recipe

Spicy Mohammrah Chicken

This is a dish that I cooked last week and was so delish, that I thought I had to let you know

Ingredients:

6 x Chicken breast

4 Teaspoons of our spicy Mohammrah

4 Teaspoons of coconut milk/cream

1 Onion

150g Mushrooms

That’s all for now, hope to see you at a market or the shop. If you have any comments or suggestions, products that you would like to see on the shelves, please just pop us a mail. But for now, eat, drink and be merry...

Oded, Lewis and the rest of the team at Oded’s Kitchen

Job Offer - Manage a stand at a food market

2010-08-17T03:05:00.000-07:00

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.

Interested? Want to learn more? Pop Lewis a mail with your cv to Lewis@odeds-kitchen.co.za or phone 021 447 0400

6 August 2010

2010-08-06T13:39:00.001-07:00

Greetings all,

We hope you are eating some good food...if you are, please let us know!

We are going pate crazy at the moment. For the last 5 weeks Oded has been like a little kid in a candy store and what he’s been coming up with has been truly amazing. From a sales perspective we can’t seem to make enough of them – Stellenbosch, Earth Fair and the Biscuit Mill markets have been lapping them up! Oded’s latest creation is a venison pate (fallow deer) with bay leaves, prunes, cloves and gin. The chicken liver is pretty exceptional – heavy on the brandy and butter which makes all the difference. Although the best seller is the country pate – mainly pork belly and finished off in streaky bacon – a very decadent delight. If that was not enough, Oded made an English brawn (with tongue – delicious with a bit of our new wholegrain orange mustard and a squeeze of lemon) and the classic patcha (made from cows trotters...didn’t think I would like this one, but it is quite exceptional).

We are starting to sell the pates through our deli clients and they should soon be available at most of our stockiest.

Lewis said it all; it is wonderfully rewarding to work with really good ingredients. The game is superb, both the fallow deer which I got from Rudi’s and warthog I got from Salvin were lean flavorsome meats that is a pleasure to work with. I am still looking for good pork and especially nice streaky bacon…

Jewish Festivals (Rosh Hashanah & Yom Kippur)

The major Jewish festivals are only a month away. To make your life easy, Oded’s Kitchen will be catering for the festivals again this year. The menu is below, please pop us a mail if you would like to discuss an order – we can cater for any size group.

Herrings

Danish Herring with a twist - made with our home made gherkins, fresh pineapple and our special ginger relish

Mustard Herring – Matjes fillets marinated in mustard flavoured crème fraiche and chopped fresh Apple & dill

Chopped Herring – the traditional way with Marie biscuits, fresh apple and hard boiled eggs

Chopped chicken liver – fresh chicken and caramelized onion and hard boiled eggs and a little brandy are used to make this delicious traditional starter

Mains

Stuffed Cabbage (Holishkes) – sweet and sour cabbage leaves stuffed with either mushroom (suitable for vegetarians) or beef

Brisket tzimmes – pickled brisket, potatoes and prunes are used to make this favorite Rosh Hashanah speciality.

Salads

Cabbage - Lightly pickled cabbage salad

Cabbage Strudel – sweet and sour cabbage encased in a puff pastry

Potato Kugel – made with light olive oil which makes it marginally healthier - flavored with parsley and caraway seeds.

Pickled Aubergine – made with wine vinegar, celery and garlic – looks impressive and has a lovely flavour.

Tabouleh –Oded’s interpretation of the classic parsley, mint, onion classic

Sweets

Orange and almond cake - rich almond sponge, soaked in orange and vanilla flavoured alcoholic syrup and topped with shavings of crystallized orange peel

Fruit Meringue - dark chocolate coated shells, this makes them last longer, filled with fresh or enriched pastry cream and decorated with fresh fruit and chocolate wafers

Spicy honey cake – dark fynbos honey, sugar and spice makes this light spongy version of the classic

Cheese Blintzes – delicate crepes filled with curd cheese, rum soaked raisins and cake crumbs.

Ingberlach – carrots, fresh ginger and pecan nut sweetmeats.

Platzlach – apricot and orange sweetmeats

Condiments & Dips

Chrain – traditional horseradish and beetroot

Sweet and sour gherkins (Tannie Zelda’s) – sweet and sour infused with garlic, dill and a mild chilli.

Mayonnaise (free range eggs and olive oil) – rich, creamy and delicious.

Baonnaise – our unique mayonnaise made from the fruit of the Baobab tree and uses no eggs (cholesterol free and vegan friendly)

Hummus – being of Israeli origins, this is Oded’s Israeli, gourmet hummus

Baba Ganoush – smoky aubergine based dip – a nice compliment to hummus.

Mohammrah – of the three dips, this is the spicy one, made with walnuts, chillis and red peppers, packs a punch and sits alongside the hummus very nicely.

Cooking Classes in August

Preserving Cooking Class

Date: 15 August 2010

Time: 11am to 3pm (depending on cooking time)

Venue: Oded's Kitchen (The Old Biscuit Mill, 373 Albert Rd, Salt River)

Cost: R400

Contact: Lewis@odeds-kitchen.co.za

021 447 0400

Traditional Jewish Cooking Class

Date: 29 August (11am to 3pm)

Time: 11am to 3pm (depending on cooking time)

Venue: Oded's Kitchen (The Old Biscuit Mill, 373 Albert Rd, Salt River, CT)

Cost: R400

Contact: Lewis@odeds-kitchen.co.za

021 447 0400

This hands-on cooking class will introduce participants (limited to 8) to the tastes, smells and flavours of traditional Jewish cooking. If you are a total newbie to Jewish cooking or have been doing it for years this class is aimed at you. Oded centers the class on a 3 course meal (chicken liver, holishkes, potato kugel and cheese blintzes) with his own personal twist on these classics. Oded manages to combine traditional cooking with a touch of the gourmet ensuring these dishes are something quite special. He will begin the class with a short lecture about Jewish cuisine and how it is influenced by the local people and produce.

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 a portion of the meal that you make during the class.

New Products in August

Pates – Venison (this week is Fallow deer/takbok), Country (Pork), Smooth Chicken Liver.

Sweets: Rooibos Panecotta, Crème Caramel, Coffee Pot, Gooseberry Fool, Glaceed Chillis

Preserves: Pickled Beetroot, Guava & Vanilla Jelly

Mustard: Wholegrain Citric (Navel orange)

Markets

This weekend we will be at the following markets: (all market times are 9am to 2pm unless otherwise stated)

Job Opportunities

Summer is approaching and we are looking for outgoing personalities who love food to help us (wo)man a stall at a market.

You need not have any experience, but it will help if you know about food, are sales orientated, and have access to reliable transport.

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.

Recipe - Smooth Chicken Liver Pate

As I am in Pate mood the following is a smooth version of the traditional chopped chicken liver with a contemporary twist.

500 gr. (1 lb.) liver (chicken, calf, goose or a mixture of poultry offal)

2 hard boiled eggs

150g onion, chopped

3 Tbsp. schmaltz (vegetarian or otherwise)

Salt

Pepper

‘Oded’s Kitchen’ onion marmalade

Heat the fat in a heavy frying pan. Fry the onion until nicely browned. Add the liver and fry until it is done but still pink inside. Add salt and pepper.

Place the ingredients in the food processor and process into a smooth past. If the liver is too dry, moisten with some melted schmaltz.

Pack into small ramekins cover and chill. Before serving spoon some onion marmalade on top and serve with toast or crackers.

That’s all for now, eat, drink and be merry

Oded, Lewis and the team at Oded’s Kitchen

Jewish Festival Catering

2010-08-06T13:07:00.000-07:00

Rosh Hashanah/Yom Kippur

The major Jewish festivals are upon us. To make your life easy, Oded’s Kitchen will be catering for the festivals again this year. The menu is below, please pop us a mail if you would like to discuss an order – we can cater for any size group.
Contact details: lewis@odeds-kitchen.co.za or 021 447 0400

Herrings

Danish Herring with a twist - made with our home made gherkins, fresh pineapple and our special ginger relish (1kg/12 servings - R119.99)

Mustard Herring – Matjes fillets marinated in mustard flavoured crème fraiche and chopped fresh Apple & dill
(1kg/12 servings - R159.99)

Chopped Herring – the traditional way with Marie biscuits, fresh apple and hard boiled eggs

(1kg/12 servings - R119.99)

Chopped chicken liver – fresh chicken and caramelized onion and hard boiled eggs and a little brandy are used to make this delicious traditional starter

(1kg/12 servings - R139.99)

Mains

Stuffed Cabbage (Holishkes) – sweet and sour cabbage leaves stuffed with either mushroom (suitable for vegetarians) or beef (R199.99 for 12 parcels meat/veg)

Brisket tzimmes – pickled brisket, potatoes and prunes are used to make this favorite Rosh Hashanah speciality (1kg/5 healthy portions - R199.99)

Salads

Cabbage - Lightly pickled cabbage salad

(1kg/12 servings - R39.99)

Cabbage Strudel – sweet and sour cabbage encased in a puff pastry

(1kg/12 servings - R49.99)

Potato Kugel – made with light olive oil which makes it marginally healthier - flavored with parsley and caraway seeds
(1kg/12 servings - R49.99)

Pickled Aubergine – made with wine vinegar, celery and garlic – looks impressive and has a lovely flavour
(1kg/12 servings - R89.99)

Tabouleh –Oded’s interpretation of the classic parsley, mint, onion classic
(1kg/12 servings - R69.99)

Sweets

Orange and almond cake (R199.99) - rich almond sponge, soaked in orange and vanilla flavoured alcoholic syrup and topped with shavings of crystallized orange peel

Fruit Meringue (R199.99) - dark chocolate coated shells, this makes them last longer, filled with fresh or enriched pastry cream and decorated with fresh fruit and chocolate wafers

Spicy honey cake (R199.99) – dark fynbos honey, sugar and spice makes this light spongy version of the classic

Cheese Blintzes (R149.99 for 20) – delicate crepes filled with curd cheese, rum soaked raisins and cake crumbs.

Ingberlach (R49.99 per dozen) – carrots, fresh ginger and pecan nut sweetmeats.

Platzlach

(R49.99 per dozen)

– apricot and orange sweetmeats

Condiments & Dips

Chrain (R39.99 per 250g jar) – traditional horseradish and beetroot

Sweet and sour gherkins (Tannie Zelda’s - R44.99 per 500ml jar) – sweet and sour infused with garlic, dill and a mild chilli.

Mayonnaise (free range eggs and olive oil R34.99 per 250ml jar) – rich, creamy and delicious.

Baonnaise (R34.99 oer 250ml jar) – our unique mayonnaise made from the fruit of the Baobab tree and uses no eggs (cholesterol free and vegan friendly)

Hummus (R39.99 per 500g)– being of Israeli origins, this is Oded’s Israeli, gourmet hummus

Baba Ganoush (R39.99 per 500g)– smoky aubergine based dip – a nice compliment to hummus.

Mohammrah (R49.99 per 500g)– of the three dips, this is the spicy one, made with walnuts, chillis and red peppers, packs a punch and sits alongside the hummus very nicely.

Employment at Oded's Kitchen

2010-08-06T13:03:00.000-07:00

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.

For more information, please contact Lewis (lewis@odeds-kitchen.co.za) or phone the office on 021 447 0400

Cooking Classes in August

2010-08-06T13:02:00.001-07:00

Preserving Cooking Class

Date: 15 August 2010

Time: 11am to 3pm (depending on cooking time)

Venue: Oded's Kitchen (The Old Biscuit Mill, 373 Albert Rd, Salt River)

Cost: R400

To reserve a place please contact Lewis on 021 447 0400 or lewis@odeds-kitchen.co.za

Tradtional Jewish Cooking Class

Date: 29 August (11am to 3pm)

Venue: Oded's Kitchen (The Old Biscuit Mill, 373 Albert Rd, Salt River, CT)

Cost: R400

Contact: Lewis@odeds-kitchen.co.za

021 447 0400

New Products in August

2010-08-06T12:32:00.001-07:00

Pates – Venison (this week is Fallow deer/takbok), Country (Pork), Smooth Chicken Liver.

Sweets: Rooibos Panecotta, Crème Caramel, Coffee Pot, Gooseberry Fool, Glaceed Chillis

Preserves: Pickled Beetroot, Guava & Vanilla Jelly

Mustard: Wholegrain Citric (Navel orange)

Recipe - Smooth Chicken Liver

2010-08-06T12:29:00.001-07:00

500 gr. (1 lb.) liver (chicken, calf, goose or a mixture of poultry offal)

2 hard boiled eggs

150g onion, chopped

3 Tbsp. schmaltz (vegetarian or otherwise)

Salt

Pepper

‘Oded’s Kitchen’ onion marmalade

Heat the fat in a heavy frying pan. Fry the onion until nicely browned. Add the liver and fry until it is done but still pink inside. Add salt and pepper.

Place the ingredients in the food processor and process into a smooth past. If the liver is too dry, moisten with some melted schmaltz.

Pack into small ramekins cover and chill. Before serving spoon some onion marmalade on top and serve with toast or crackers.

Recipe - Green Prawn Curry

2010-07-20T02:33:00.001-07:00

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.

Bits and Bobs

2010-07-20T02:32:00.001-07:00

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.

New Products in July

2010-07-20T02:29:00.000-07:00

NEW PRODUCTS in July

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

2010-07-20T02:28:00.001-07:00

MARKETS

This weekend we will be at the following markets (market times are 9am - 2pm):

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. This weekend is the market's one year anniversary and should be loads of fun.