Garden-Fresh Salad Inspired by Keith Kirsten
A short while back, South Africa’s most renowned gardener and internationally-acclaimed horticulturist, Keith Kirsten, made a surprise visit to Jackie Cameron School of Food & Wine. I blush to confess that I felt exhausted after his departure – we discussed so much in so little time. His whirlwind stopover, however, left an encouraging air of positivity.
I few days later I received a delivery of select herbs from Blackwood Nursery. I suspected Keith was involved and my hunch was confirmed. In appreciation of this generous gesture, I’m sharing my garden-fresh salad with Meunière butter dressing with you – you can’t get greener than this. It comprises fresh greens and a bunch of herbs topped with crunchy-and-crispy sage leaves that add an enticing earthiness.
Years back a film crew stayed with us. One of the film stars drank a bright-green, herb-and-spinach concoction. I asked for a taste and detected it was made up of a good dose of lemon juice. In my opinion this fruit enhances most dishes.
I believe everything should come from your garden – well as much as possible, anyway. Picking one’s own ingredients is such a pleasurable exercise – and it becomes even more so when you realise the money that you’re saving.
Two very stylish herb/flower events are on the horizon. The first is on October 14, 2016 at Keith Kirsten’s Country Garden Day in Joburg in aid of Refilwe, an orphanage that he supports. There I shall be cooking a garden-to-plate, three-course lunch. Tickets at R450 include the lunch, with wine as well as a Garden and Home goodie bag and a Crabtree & Evelyn hand massage. Books and plants will be on sale. To book visit: Ticket Pro at ticketpro.co.za
The other is at my school. Using the magic of flowers Jill Manson, of Flowerscape, will take you on an inspirational journey of self-discovery on 5th November 2016. You may remember her from the popular first season of Fresh Cut on DStv’s home channel. The day also offers award-winning wines from La Bri - and Irene Waller the winemaker will be here, as well. For those who, as yet, haven’t bought my latest cook book, I will be signing copies of Baking with Jackie Cameron. To find out more details and book, email firstname.lastname@example.org
Please give a thought to us here at Jackie Cameron School of Food & Wine on October 1, 2016 when my first intake of students graduates. It’s taken me 16 long, hard years to get to this point but I’m now reaping the rewards and I am so very proud of the aspiring chefs who have achieved results beyond my dreams. This calls for a grand celebration!
Explore my website to find out more about my women's chef range - men's to come shortly; remember Baking with Jackie Cameron, Jackie Cameron Cooks At Home and all my foodie adventures. I always look forward to hearing from you so send an email to: email@example.com