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Jenny Morris, The Giggling Gourmet, is South Africa’s most-loved, highly trusted food personality & Flavologist™.
In 2011 Morris became the very first South African to go global by being signed exclusively to Food Network to host her own shows on Dstv Channel 175.
Jenny has had an on-going love affair with food since she was a child. She is the founder and creator of the Giggling Gourmet® CooksPlaygound™ now known as South Africa’s leading recreational and corporate Team Cooking (Team Building) cooking school. As food & wine have a natural fit, so do Jenny Morris and Perdeberg Wines who recently partnered and are working together over the next few years to create opportunities for people to experience great food and great Perdeberg wines.
Ingredients 1 tbsp olive oil 50g salted butter 2 large cloves garlic crushed 3 spring onions with tops roughly chopped 2 tsp lemon zest 1 kg tiger prawns butterflied, deveined head and shell on salt and pepper to taste 125 ml Perdeberg Vineyard Collection Grenache Blanc 2 tbls chopped parsley 1 tbls chopped dill 1 tbls butter extra Method In a large frying pan heat the olive oil and butter. Add the garlic,Read more
Ingredients 1 thick slice of white bread without crusts 400ml milk 2 tbls oil 1 large onion, finely chopped 1 cm chopped fresh ginger 2 cloves finely chopped garlic 1 tsp toasted and ground fennel seeds 2 tsp toasted and ground cumin seeds ½ tsp ground cinnamon 1 heaped tsp turmeric 1 tbls curry powder 1kg lamb of beef mince 1 tbls chutney 1 tbls apricot jam 5 tbls sultanas Salt and pepper to taste 3 eggs ¼Read more
Ingredients 30g butter 1 medium onion peeled and finely diced 3/4 cup arborio rice Pinch of saffron 1/2 cup Perdeberg MCC Brut Chenin Blanc 1-2 cups hot chicken stock Method The Things to stir in 3 tbls grated Parmesan cheese 3/4 cup chopped lightly steamed green asparagus 1tbls butter Start by heating the butter in a saucepan and add the onion once the butter foams, sauté the onions till soft and translucent. NowRead more
Ingredients 400g Smoked Salmon divided into 4 portions 1 medium sized granny smith apple peeled and diced 2 firm medium sized avocado pears halved and peeled Toasted black sesame seeds Method Place the halved avo onto a serving plate cut side up. Place a quarter of the diced apple into the hollow- place a teaspoon of Japanese Mayonaise onto that. Roll a portion of the salmon into aRead more
This makes a delicious welcome drink. Ingredients 1 bottle Perdeberg Sparkling Rosè 1 kg washed and hulled strawberries 1/4 cup caster sugar 1 litre of lemonade Method Blend the strawberries with the caster sugar till smooth, place it in the fridge till you are ready to use it. When you are ready to serve your welcome drink, place the strawberry puree into a large jug and stir inRead more
Ingredients 1cup pitted prunes 1cup Perdeberg Soft Smooth Red 1 tbls olive oil Salt and freshly ground black pepper 4 x small Pork Fillets 1/2 fresh bread crumbs 2cloves crushed garlic 1tbls orange zest 2tsp chopped fresh thyme 2tbls finely diced celery 1cup chicken stock 1tbls cranberry jelly Method Pre heat oven to 180°C Soak the prunes in the wine overnight. Butterfly the pork fillets and season on both sides with salt and pepper. Place the breadRead more
Ingredients 2 firm, ripe avos cut into chunks 2 cups roughly chopped sweet melon 16 spears of Asparagus lightly steamed and halved 10 sweet basil leaves roughly chopped ½ cup black olives Salt and freshly ground black pepper 250 g chevin 150 g pancetta crisply cooked and chopped Method On a platter arrange all the ingredients in layers except the pancetta and goats cheese, which you will scatter over theRead more
Preperation Start by making the plum sauce first. Ingredients 1 tbls olive oil 1 small red onion thinly sliced 2 cloves garlic roughly chopped 1 tbls finely chopped fresh ginger ½ tsp ground cumin ½ tsp cayenne pepper 2 cups chopped red plums ½ cup Vineyard Collection Shiraz 1 star anise 4 tbls sugar Salt and pepper to taste 1/2 tsp sesame oil 1 tbls freshly chopped coriander Method Heat the oil in a small saucepan andRead more