Renowned local chef Jason Whitehead has just released an e-book called My Lockdown Cookbook. In this book, which is more like a diary of sorts, he includes endearing and funny stories from his time in isolation, plus 30 creative recipes that he’s used during the lockdown.
The recipes range from easy to challenging, and include everything from a bobotie to a decadent chocolate dessert and, one of our faves, Pancetta wrapped pork fillet with smoked mash potato & grilled peaches. Yum!
The e-book is now on sale, at R99, on Jason’s website. The best bit? 50% of the proceeds from the sale of each book will go directly to the NGO Streetscapes. This Cape Town-based NGO offers homeless people who are caught up in the criminal justice system a chance to rebuild their lives with viable rehabilitative work opportunities.
To whet your appetite, we’ve got the recipe for Jason’s delicious strawberry & rose lamingtons to share with you. This is what he has to say about them:
“I am not really a lamington fan to be honest, but the family wanted me to make them. I didn’t have any cocoa powder, so I improvised and came up with these beauties, and I may very well be converted.”
- 1 cup castor sugar
- 2 large eggs
- 1 squirt vanilla concentrate or 1 tsp vanilla essence
- ½ cup melted butter
- 1½ cups flour
- Pinch of salt
- 1½ tsp baking powder
- ½ cup of milk
For the syrup
- 1 cup strawberry jam
- ½ cup castor sugar
- ½ cup dried rose buds or petals
- 1 cup water
- 2 tbsp butter
- 1 cup desiccated coconut
- Whipped cream
- Preheat the oven to 180°C. In a mixing bowl, whisk together the sugar, eggs and vanilla until they look pale and creamy.
- Add the melted butter, flour, salt and baking powder and continue to whisk until smooth and lump free. Add the milk and whisk until fully incorporated.
- Butter and flour a large bread tin, then pour in the cake batter and pop in the oven. Depending on the size of the bread tin, bake for about 35 to 40 minutes, or until a wooden skewer comes out clean when poked into the centre of the cake.
- Remove from the oven and allow it to cool for at least 30 minutes before trying to remove it from the tin. Once cooled, remove from the tin and place on a wire rack to cool down completely.
- While the cake is baking, make the strawberry and rose syrup. Simply add everything to a saucepan and boil two to three minutes, then blend with a stick blender. Pass the mixture through a sieve and set aside.
- Once the cake is completely cooled, cut it into evenly sized squares. Carefully dip the cake squares into the syrup on all sides, then immediately into the desiccated coconut.
- To serve, strain the remaining syrup, place two tablespoons of it into a serving dish; put the lamington on top, and finish with some whipped cream and another sprinkling of desiccated coconut on top of the cream. Store leftovers in an airtight container.
Recipe extracted from My Lockdown Cookbook by chef Jason Whitehead