Food & Wine
Reinventing the sarmie
We recently had the pleasure of working with qualified chef and food stylist, Lucinda Bickerton, who, with a few flicks of her wrist and a whole lot of love, reinvented the sandwich (deceptively easily if we may add) into these gorgeous-looking, ridiculously tasty gourmet versions that simply cannot compare to the average brown-bag lunch.
About Lucinda (Maybe we can use this in a box/ strip somewhere Jes)
With a host of qualifications, work experience locally and abroad and vibrant raves from food critics, Lucinda lives by the mantra: ‘Without each other, we are empty. Without food, we are nothing.”
Armed with knowledge handed down by maternal rolemodels and a passion for free artistic expression and making beautiful memories over the dining table, she has spent years creating recipes that are wholesome and true to good food.
“I grew up in a family of great cooks. My mom taught us about heathy eating and we were lucky to always have fresh meals prepared for us growing up. In the 70s my grandmother developed low sugar, low carbohydrate and dairy-free recipes for her family and friends, which was way ahead of her time for SA. This sparked my interest in healthy living and I studied short courses in natural medicine, diet and nutrition in the UK. On my return to SA, I was given the opportunity to do retail merchandising and decor which I really enjoyed, and eventually, I was able to incorporate my passion for interior decorating into the hospitality industry as a consultant and food stylist. I love making things look beautiful but real.”
“Food is about people. I am passionate about people and food is a way of sharing and showing you care by entertaining family and friends or donating food to a good cause. It forms one of the most basic and vital parts of our everyday lives at any level.”
So, why the sandwich…
As a single mom always on the go and determined to eat healthy, sandwiches are an easy option and fit into anyone’s budget. Often, they can be made using whatever is available in your fridge if you have the basics and can be even more exciting when they are made from leftovers from dinner the night before. Generally though, a sandwich is a universal concept and can be enjoyed anywhere. Anyone can create it and anyone can eat it! So here’s a list of sandwich ideas for you to try at home, if you like, that give a balance of meat, fish and vegetarian as well as traditional and luxury. Plus, a recipe or two for my favourite pickle jar and chutney. PS. You don’t have to use the breads I’ve chosen. If you have dietary needs or preferences, feel free to replace with your favourites.
Peppercorn salami & seared pineapple ciabatta with cream cheese, rocket and a balsamic reduction
This is a modern version of my mom’s recipe. It’s just perfect for packing into a picnic basket on your next trip to the beach.
Avocado & beetroot chutney baguette with cherry tomatoes, yellow peppers & fresh watercress
This is proof that vegetarian sandwiches really can be tasty!
Toasted honey ham & Gruyere cheese with pickles & tomato chutney, farmhouse style
The good old toasted cheese and ham sarmie with a bit more flavour and a bit more fun!
Mascarpone cheese, smoked trout & horseradish bagel with homemade cucumber & fennel pickle
This is a winner for an afternoon champagne picnic with a few of your besties.
Crispy bacon, cos lettuce & plum tomatoes with fruit chutney & chilli mayonnaise on seed bread
For a luxury version of the classic BLT sandwich, this is flavour-infused creation that makes for the perfect weekend breakfast sandwich.
Cucumber & Fennel Pickle
4 whole cucumbers cut into 1cm thick slices
60 ml fine salt
375 ml sugar
375ml white wine vinegar
5 ml mustard seeds
10 ml chopped fennel
What to do
Lay the cucumber on a flat tray and sprinkle the salt evenly over it. Leave for three hours. Place the cucumber in a colander, rinse with cold water and leave to drain. In a saucepan, heat the vinegar, sugar and mustard seeds. Turn off the heat and add the cucumbers and fennel to the mixture. Allow to cool, then bottle in sterilized jars.
Apple & Tomato Chutney
2 large apples, peeled and chopped
2 kg ripe tomatoes, peeled and chopped
2 large onions, peeled and chopped
1½ cups sugar
1¼ litre red wine vinegar
2 tsps. ground ginger
½ tsp ground cinnamon
½ tsp ground cloves
What to do
Combine all ingredients in a large saucepan. Stir over heat without boiling until the sugar has dissolved. Bring to the boil, then reduce heat and simmer for about 1½ hours or until the mixture is thick. Stir occasionally during cooking. Remove from the heat and pour into sterilized jars. Allow to cool and seal when cold.
Lucinda Bickerton on 0824934869
Follow her on Instagram: Lucybktn
Get It Magazine Durban October 2018Roberta still fab at 50