Zhoozsh! Faking it

By admin
06 April 2011

ou’ve got a dinner party planned for all your friends, but you have no idea what to cook. You want to impress them with something classy and extravagant, but you have no skills in the kitchen.

What are you going to do? The answer is simple: fake it!

And don’t stress – there’s help at hand…

Jeremy and Jacqui Mansfield have stepped up to the (stove) plate to help you out.

Following on from the success of their first cookbook, Zhoozsh!, is their second culinary offering, Zhoozsh! Faking It.

The new cookbook is already on the shelves and features 60 quick and easy to prepare recipes, covering your needs for classy starters and main courses, right through to drool-inducing desserts.

But what sets this cookbook apart from other gourmet offerings is its simplicity. There are no unheard of ingredients, or time consuming preparations.

Jacqui herself is a vegetarian and admits she would rather watch paint dry than spend her time in the kitchen slaving over a hot stove.

It’s this motivation that made Zhoozsh! such a phenomenal success in the first place, with the book snagging the title of Best Cookbook in South Africa and placing it third in London’s international Gourmand Awards.

“Not bad for a guy with no formal training who just loves to cook and a woman who doesn’t know where the kitchen is,” quips Jacqui.

The celebrity couple say they’ve used the same approach to their new kitchen must-have.

“It’s about delicious, budget-stretching dishes - quick and easy to prepare - yet designed to impress as much as time-consuming or more costly cuisine,” says Jeremy.

Some of the more eccentric offerings from Zhoozsh! Faking It include animal-friendly Faux Lobster Bisque, without any lobster, and Last Chance Garlic Snails, without any snails!

Celebrity chef Ainsley Harriot has also given the couple’s cooking skills a double thumbs-up.

“You are in for an absolute treat; these guys really know how to bring cooking to life,” he says.

But why should you simply take Ainsley’s word on it? Try it for yourself!

Jeremy’s Duck Bobotie:

Soak 3 slices white bread in 350 ml milk for a few minutes.

Squeeze the milk out of the bread, reserving it.

Crumble the bread into a bowl.

Add 3 eggs to the leftover milk, season with salt and ground black pepper and beat well.

Set aside.

In a frying pan, fry 1 peeled and chopped onion in butter.

Add 1 Tbsp each of curry powder and turmeric.

Finely chop up 175 g skinless, filleted duck breasts and add to the pan.

Fry until the meat is well sealed.

Pour the lot into a greased casserole dish and add the bread along with 4 Tbsp smooth apricot jam, ¼ cup lemon juice and 100 g seedless raisins.

Season with salt and ground black pepper and mix well in the casserole dish.

Press it all down flat, stick 4 bay leaves into the mix, cover with a lid or foil and bake at 180 °C for 15 minutes.

Increase the heat to 220 °C, pour the egg and milk mixture over the top of the bobotie and bake, uncovered, for a further 15 minutes until the topping is set and starts to turn gold.

Serve it with basmati rice, a selection of your favourite sambals and (just to ensure the Capies don’t have a heart attack) some peach chutney.

Extracted from Zhoozsh! Faking It by Jeremy and Jacqui Mansfield (Random House Struik – Struik Lifestyle)

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