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When I was invited to attend the official launch of Jeremy and Jacqui Mansfield’s new book “Zhoozsh! – Faking it” I was over-the-moon. This is the man who’s radio show pulled me through many a hung-over student morning where going to class was the last of my priorities, but all the laughs and music made it a little easier to drive to campus. And now this man and his adorable wife have written two cookbooks, the first being an International award winning cookbook and the second will surely follow in that direction.
Upon arrival at the Sandton Sun’s gorgeous sky deck I was greeted with a glass of wine and Jeremy immediately came over to introduce himself. His handshake was warm and real and he genuinely cared about who I was. I felt very important! All the guests mingled (even Edith Venter…this event was REALLY Zhoozsh!) and then Jeremy and Jacqui took the floor to say a few words. If you think Jeremy is funny on the radio, he is SO much better live. He is charming, witty and his speech was sprinkled with plenty of “innuendo’s”, but with a book called Faking It, he had no choice, right? Jacqui was equally charming and it was clear that this couple has done something right because they look insanely happy! Then came the part I was really interested in. We would be sampling some of the recipes from the book and after a description of each, I was literally standing in a puddle of drool (not just mine, I was standing next to the food editor for Beeld and she was also drooling!).
Who wouldn’t drool at the thought of Duck Bobotie, Lindt Lindor balls wrapped in Phyllo and deep-fried (“Feefa Whirld Cup Balls” as Jeremy and Jacqui call them) and Asparagus Tart.
The name Faking It has nothing to do with what you think it might, although it obviously leads you in that direction. It has everything to do with, however, with Faking It in the kitchen. In Jeremy’s words: “I do believe imitating and faking things on air for 25 years has given me great insight into faking things in the kitchen. It’s about producing or replicating something that makes people think you spent an awful lot of money or an awful lot of time in preparing the meal they see before them. This is what our second book is about, getting more bang for your buck, making meals stretch further, saving you time, your money, putting you…what, that’s already been said? What I’m saying is fake it every now and then. With this book you can put fabulous food on the table that people will believe has cost an enormous amount of time or money. It’s about how you make something taste great without great effort. Fake it, Baby! But never in bed.” Well that about sums it up. The book is filled with funny ‘add-ons’ like personal photo’s and stories and the food photography is amazing!
I was fortunate enough to have Jeremy and Jacqui sign my copy of Zhoozsh! Faking it and even better, they signed one for me to giveaway to my loyal readers! To win a copy of this fabulous book (and believe me, it’s fabulous) comment on this post and tell me what you do in the kitchen to “fake it” every now and then. The competition will run until Tuesday, 3 May. (Only residents of South-African need enter)
To give you some inspiration, I’m sharing the recipe for “Last Chance Garlic Snails” with you from the book. Even Vegetarians can eat these snails…
500g (17.64 ounces) fresh mushrooms, roughly chopped
1 large onion, peeled and chopped
2 dessert spoons crushed garlic
2tbsn butter
1tbsn cake flour
3tbsn cream
1 cup milk
3tbsn fresh parsley, chopped
1tbsn grated Parmesan cheese
- Fry the mushrooms, onion and garlic in the butter until golden.
- Stir in the cake flour and cream.
- Gradually add the milk while stirring until you get a thick sauce.
- Add the parsley and Parmesan.
- Spoon into an escargot plate and sprinkle extra grated Parmesan on top of the ‘snails’. Grill in the oven until browned.
- Garnish with fresh chopped parsley and serve with crusty bread.
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Tags: Jacqui Mansfield, Jeremy Mansfield, Zhoozsh, Zhoozsh cookbook, Zhoozsh Faking It
Post By Alida Ryder
