Comfort in a bowl – Get your greens

2011-07-22 09:35

Chef Regev Afek was born and bred on a kibbutz (a collective community) in Israel where he went to chef school ­before his heart led him here.

One half of the Blue Strawberry catering company in Durban for a decade, he also co-founded Joburg-based ­online kitchen Chef Direct and counts cooking for King Goodwill Zwelithini and providing the nosh at Springbok John Smit’s wedding as foodie highlights.

Afek is now a consultant chef to a variety of corporates and restaurants, including Gingko in Parkview, Joburg, and the Local Grill chain.

Of his favourite winter soup, Afek says: “Caldo Verde has my three favourite ­ingredients – potatoes, cabbage and sausage.

Mashed potato with cabbage is very Eastern Europe, Middle Eastern and Spanish. We all love potato and cabbage. With a grin as he tries a mouthful of his ­favourite winter comfort food, he adds: “Plain food is the most delicious. It’s good, even if I say so myself.”

Afek’s correct, Caldo Verde is tasty, simple to make and easy on the budget.

Caldo Verde’s the national soup of Portugal.

Ingredients (serves six)

» Two medium onions, cubed
» Two large garlic cloves, crushed
» 1kg of potatoes
» 130g chorizo sausage, sliced
» 200g green-leaf cabbage, ­shredded
» 200ml olive oil
» 2 litres chicken stock (add two ­tablespoons of ­chicken stock powder to water)
» 1 litre water
» Salt and pepper to taste

Method

Fry onion and garlic in oil until soft. Add 50g of the chorizo and fry until brown. Add the chicken stock and ­potatoes, bring to the boil and then simmer until the potatoes are soft.

Mash potatoes in the pot with a masher. Add another litre of water, bring to the boil again, then add the remaining chorizo and the cabbage. Season to taste.

Smooth with a hand blender for a thicker texture or add more water to thin the soup.

Afek recommends serving it with slices of home-made bread and butter.

» Gingko is on the corner of ­Roscommon and Dundalk avenues in Parkview.

011 486 3361

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