march 2021 - tsebo

ISSUE 4MARCH 2021www.tsebo.com

02 THE ALCHEMY OF FOOD | MARCH 2021

A L E S S O N I N B U S I N E S S A G I L I T Y

COVID-19Food plays a vital role in health and wellbeing, so when businesses shut down their canteens and restaurants as a result of lockdown restrictions, Wynand Louw, CEO Catering for the Tsebo Solutions Group and his team applied innovation, commitment and communication to ensure business continuity.

B Y W Y N A N D L O U W

03MARCH 2021 | THE ALCHEMY OF FOOD

From the Bubonic Plague to Ebola, pandemics have had massive historical impact on how societies function. COVID-19 is no different and as corporates attempt to stabilise business in the aftershock of the first and second waves of infection, we are only now getting a glimpse of the more permanent changes this pandemic will bring about.

While many companies and individuals who were able to work and connect digitally adapted quickly to work-from-home, it has raised questions around the function of the physical workplace in a post-pandemic future.

What is the role of the office in terms of creating a business culture and offering a place of belonging? How does it enhance productivity? In terms of catering, how do we continue to share and enjoy meals while social distancing? And, with an increased emphasis on safety, how do we ensure that best practice around preparation and presentation of food is transparent?

These are questions that weigh on the mind of Wynand Louw, CEO Catering for the Tsebo Solutions Group, as the multinational organisation considers the protocols and practicality of returning its workforce to a more ‘normalised’ work environment.

On the one hand, the office provides a space that supports an organisation’s culture by allowing people to come together to collaborate and build relationships. It fosters mentorship, learning, development and creativity and provides a productive environment for staff to work in. Eating together in canteens or pause areas and celebrating at work functions is an important and enjoyable part of workplace culture.

On the other, lockdown has proved that it is possible to create collaborative and productive online environments that reduce commute time and offer staff increased flexibility to work around their personal and family obligations.

“The one thing we have done from the start is to be pedantic about staying up to date with changing government regulations. How and at what rate we return to work is very much dictated by these regulations,” Louw says.

The task now is to manage productivity across multiple operations and determine how best to schedule teams at home and in the office.


Increased flexibilityAccording to Louw, it’s a matter of adopting a different organisational approach that allows more flexibility. The likelihood of staff becoming infected with the coronavirus or having to self-isolate after coming into contact with an infected person is a reality that Louw and his team have managed by training up a pool of replacement staff who can be reallocated if an employee becomes unavailable. The same applies to staff with co-morbidities, which place them at high risk, and should therefore rather work from home. Social distancing at meetings can be achieved by establishing protocols, such as who needs to be physically present and who can attend online.

“As organisations seek to maintain productivity and reduce illness among staff, we have to ensure that the office is a safe environment through regular cleaning and sanitation. Communal kitchen areas need to be managed and food and beverages should be individually packaged to prevent cross contamination,” says Louw.

Communication Key to creating an anxiety-free environment is regular communication around the measures the organisation is taking to minimise the impact and potential spread of COVID-19. In fact, good communication has been essential to ensuring continuity across all aspects of the business, both internally and externally.

“At Tsebo we hold multiple ‘communication tea sessions’ among small groups of staff to maintain and enhance the culture, but also to ensure that they are getting the correct messaging around best global practices to keep themselves and their loved ones healthy and safe,” says Louw.

As CEO of a sector that was immediately and dramatically affected by closures as a result of the Level 5 lockdown, Louw and his team had to be quick on their feet to mitigate losses and ensure business continuity. This included establishing open communication with clients as well as with the suppliers of goods and services to ensure best practices were shared and implemented.

“We found that many of our practices were adopted by clients, and we communicated to find better solutions for them. All of which has actually strengthened our partnerships and relationships – we are all in this together,” says Louw.

InnovationAside from providing nourishment to maintain physical health, food can have a positive impact on mental health. Enjoying a tasty and well-presented meal is one of life’s simple pleasures and ‘breaking bread’ together has long been a symbol of togetherness and community.

So, at a time when many companies closed their canteens and postponed live events as a result of lockdown restrictions, the Tsebo Catering division had to flex its creative muscle to ensure everyone could still enjoy good food that was safely prepared with love whether they were at home, in hospital or at a formal place of work.

Among these were the rapid implementation of an App ordering and delivery service; the provision of take-home meals; as well as home replacement meals. The latter can be delivered to individual customers and team members at our client sites.

They even created It’s Boxed and Pack’d – a pre-packed meal function solution for companies to enjoy a socially distanced meal at meetings and events.

While Covid-19 has wreaked havoc across businesses’ landscapes and our economy, Louw believes it has also provided a valuable lesson in agility and the need to work together.

“Let’s develop, share and learn from each other in collaboration,” he says. “Our chefs, marketing team, dietitians, health and safety specialists and operations teams have done ground-breaking research. They developed world-class solutions to keep our customers nourished, and they contributed to uplifting our economy. We have learnt a lot in the past 12 months and I believe we will continue to learn if we stay open to it.”


LEVEL 1 B-BBEER A T I N G A C H I E V E D !

B Y E L A N I E K R U G E R

In line with its strategy to transform business through equitable ownership, enterprise development, socio-economic development and preferential procurement, Tsebo Solutions Group is pleased to announce that we have once again achieved a Level 1 B-BBEE rating, providing procurement recognition for customers of 135 percent of spend with the Group.

As a qualified accredited training institution that provides training and SMME supplier development we are a natural partner to integrate small businesses from communities into our operations and provide quality assurance function as well as our basic services.

We strive to create sustainable growth and development in Africa through our initiatives, we realise that investing in the people is one of the most important building blocks in achieving sustainable development.

Tsebo has been able to implement initiatives that have had a positive social impact and believe that we are on the right course in creating meaningful futures for generations to come.

We have increased our black ownership to54.42%, and our black women ownership to45.63%.

We are one of the few businesses in oursector who has a black owned status andblack women owned status with thesepercentages, thereby providing numerousprocurement recognition benefits to ourclients and potentially three times the score(BO/BWO, Preferential procurement spendwith QSE & EMEs) because of our B-BBEELevel 1 status.


“Local development is ingrained in the company’s DNA and we are committed to transformation in Africa.”

TSEBO'S TRANSFORMATION JOURNEY

1983 First affirmative action programme launched

1983We sponsor SA chefs to develop black chefs

1995 We win the Black Management Forum

Progressive Company award

1996Conclude our first B-BBEE transition with Nozala

Achieve Level 3 B-BEE status

200

7

200

9Achieve Level 2 B-BEE status

Reach 94.21 out of 100 points achieving one of the highest Level 2 industry scores for a company our size20

10

2015First large corporate to achieve

Level 1 B-BEE status

Black women ownership of 37.91%

2016

2019 Increase our black women ownership to 44%

Increase our black ownership to 54.42% and black women ownership to 45.63%

2020

2018Increase our black women ownership to

43.03%


FOOD & BEVERAGE TRENDS 21 - 22

MINI SPLURGE

Consumers might be feeling the pinch, but they still want to treat themselves with little touches of edible luxury. Indeed, affordable treats are even more in demands. It’s all about upgrades versus going overboard; quality versus quantity e.g., artisan butter, single origin coffee, craft gin.

COMFORT CARBS

A tough year means consumers opt for cosy and comfortable – from ‘cottage core’ aesthetics, to cardigans and slippers. In the kitchen this translates as slow cookers, crockpots and stews along with artisan bread, fresh milled flour, homemade pizza and pasta and noodle dishes from around the word.

LOCALISM

Restrictions on movement have hastened a return back to supporting and eating local – from foraging to vertical farming. Consumers have been forced to recentre within their locality, and town planning is beginning to change to reflect this.

Reference: https://thefoodpeople.co.uk/infographics/hot-trends-2021


GOURMET ALFRESCO

Consumers have taken the opportunity to upskill themselves – and they’re not just doing it in the kitchen. They’re eating, cooking, cultivating and picnicking outside, often in very fancy ways – think outdoor pizza ovens and fire pits, vegetable gardens and tablescape picnics.

FROZEN

Already in strong growth, the frozen sector renaissance continues. Consumers of all ages are being enticed by the taste, health and budget credentials. It isn’t just frozen peas and fish fingers winning them round either – there’s been fast paced gastro innovation.

SUPER GUT

Gut health gains even more traction as we learn more about the link between our guts, immune function and mental health. Given the importance of the latter two this year, expect to see plenty more innovation in the likes of kombucha, kefir and pre- and probiotics.

ADDED EXTRAS

There’s room to grow yet in the functional product sphere as consumers look for convenient and affordable ways to ‘boost’ their health. In terms of which ‘added extras’ they’re seeking out the pandemic has pushed ‘immune boosting’ ingredients to the top of the pile.

LIGHTEN UP

The current crisis has made weight management a priority. Trending programmes this year include intermittent fasting, low carb/high protein ketogenic diets. DNA diets and the Sirtfood approach. But the main focus is on healthy, long-term solutions and exercise.

DIGI HEALTH

From smart watches (and rings!) to personalised nutrition Apps … the health world has gone truly digital. ‘Next generation’ health technology goes beyond general wellbeing, targeting specific maladies without the need for doctors or cumbersome equipment.


FIRED UP

Cooks are getting even more creative in the fire cooking sphere – from experimenting with types of wood, and smoke (olive, chestnuts, hickory, maple, oak and more) to layering the ‘fire flavours’ over each other (think charred steak with blistered tomatoes and smoked hollandaise sauce), and embracing global grill techniques (e.g., Japanese, Korean and Thai BBQ) to the cooking desserts.

PANTRY

Lockdown forced consumers to rethink the pantry, which went from afterthought to treasure trove. There’s newfound love for tinned staples (beans, pasta and beyond) and growing interest in new wave, premium ambient products, including global ingredients (miso, yuzu, tahini).

STELLAR SEAFOOD

Look to cut down on meat, fish is getting a fresh look. There’s premiumisation in the tinned and frozen categories, ‘seacuterie’ and plenty in between. The likes of lobster are popular, but lesser-known varieties are getting attention too.

GET THIRFTY

Thrift is rising for both cost and environmental reasons. Consumers are reducing or upcycling food waste at home and taking a ‘make do and mend’ approach. They’re growing their own and cooking from scratch – from garden chicken coops to homemade sourdough starter.

STREATERIES

With everyone keen to stay outdoors, restaurants and bars are ‘taking it to the streets’ with all manner of street and burb-side dining options. Pavements filled up with pop up terraces and street vendors and it looks set to continue through the colder months.

BRAND IDENTITY

The ‘great pause’ highlighted inequalities. With the support of Gen Z consumers, corporations and brands are working to be more inclusive. They’re coming out in support of Black Lives Matter and LGBTQ especially, giving minority culture and talent a change to shine.


PLANTS PLEASE

Though demand for plant-based alternatives that are ‘just like meat’ continues. There is now a counter balance, with some consumers seeking out dishes that champion vegetables front and centre (rather than mimic meat) and products with short, identifiable and ‘natural’ ingredients lists.

I CAN COOK

The kitchen has provided entertainment, therapy, (for both you and the kids) and tasty meals when dining out has been difficult. Whatever your level of skill, there’s a good change it’s higher now than pre-pandemic with the help of takeaways, meal kits and cook-alongs.

TO YOUR DOOR

The pandemic has accelerated the surge in dark kitchens and delivery only models (ghost kitchens) as businesses look to reduce cost and risk. Today’s consumer expects prefer to get anything (and everything) delivered – and fast. We aren’t just taking groceries and Friday night takeout, but kits and subscriptions for every occasion – from afternoon tea to crazy shakes.

CONTACTLESS

The laser focus on hygiene has given tech-led contactless interactions a boost in retail and foodservice. Touch-to-pay, digital wallets, contactless delivery, robots, automation and vending have all come into their own. Vending gets gastro, as well as helping those in need.

HEAD SPACE

Mental health was already a pressing issue, and the pandemic moved it even higher up the agenda. Consumers are looking for practical solutions to help them on their journey to mental wellbeing – yoga, meditation, adaptogens, CBD and more.


PLANETARYH E A L T H D I E TB Y H E L E E N D R E Y E R ( R D )


The Planetary Health Diet is a flexitarian diet that is largely plant based, but it can optionally include modest amounts of fish, meat and dairy products.

Plant based eating implies eating plants whole or minimally processed.

Human actions release greenhouse gases that lead to global warming. Some gases occur naturally, but human activity increases more carbon dioxide (CO²), nitrous oxide, methane and fluorinated gases. Carbon dioxide is responsible for 64 percent of man-made global warming. Livestock farming that does not take the holistic cycle of life and the health of the planet into account may contribute to rising emissions. Cattle and sheep produce large amounts of methane when they digest their food.

A cow eats 50 kilogram of grass per day, releasing 350 litres methane per day and 1500 litres carbon dioxide.

Protect the environment by focussing more on plant foods than on those from animals. Diets and food production must radically change to improve the health of all creatures, and avoid potentially catastrophic damage to the planet. Beef and lamb have the highest global warming potential per kilogram, comparing to bread, fruits and potatoes that are among the lowest values measured.

References:

1. Lancet 2019. Volume 393, Issue 10170, p. 386 – 387, Feb 02, 2019

2. Lancet. 2018; Volume 392; 1923 – 1994


THE SOUTH AFRICAN FOOD-BASED DIETARY GUIDELINES (SAFBDG)F O R A D U LT S A N D C H I L D R E N F I V E Y E A R S A N D O L D E R

References:

1. The National Department of Health: www.health.gov.za

2. The Association for Dietetics in South Africa (ADSA): www.adsa.org.za

3. Image source: www.nestle-esar.com


F O O D P Y R A M I D


T R E E N U T S

Almonds 6.4 g protein per

30 g serving

Pistachios5.5 g protein per

30 g serving

Pecans2.7 g protein per

30 g serving

S O Y

Firm tofu Soybean curds:

10 g protein per cup

Edamame beansImmature soy bean:

8.5 g protein per half cup

TempehFermented soy beans:

15 g protein per half cup

References:

• www.wholegraincouncil.org

• Don’t give up on grains – Harvard Health

• www.helth.harvard.edu/staying-healthy/donot-give-up-on-grains

PLANT-BASED PROTEIN SOURCES


PLANT-BASED PROTEIN SOURCESC E R E A L S

Wheat, rice, barley, rye, maize, oats, bulgur wheat and spelt.

M I N O R C E R E A L S

Millet, sorghum, teff, triticale, canary grass, Job’s tears and fonio.

P S E U D O C E R E A L S

Amaranth, buckwheat, quinoa and wild rice.


L E G U M E S

Soybeans, peanuts, fresh peas and fresh green beans.

P U L S E S

Dry beans, dry peas, chickpeas and lentils.

S E E D S

Hemp seeds, chia seeds, sunflower seeds and flax seeds.


T H E

V E G A N K I T C H E N

Building a buddha bowl1 2

A B

4 3

1. Proteins

Legumes and pulses■ Dried beans■ Peas■ Lentils

Nuts and seeds

Concentrated proteins■ Faux meat■ Tempeh■ Tofu

2. Starch

Whole grains■ Brown and wild rice■ Quinoa■ Millet■ Oats■ Buckwheat■ Bulgar wheat■ Barley

Starchy vegetables■ Potatoes■ Sweet potatoes■ Butternut

Pasta and noodles

3. Fruit & Veg

Non-starchy vegetables■ Cauliflower■ Broccoli■ Asparagus■ Brussel sprouts■ Onions■ Mushrooms■ Snow peas■ Fennel

Non-sweet fruit■ Avocado■ Bell peppers■ Eggplant■ Tomatoes■ Baby marrow

4. Greens

Sprouts■ Alfalfa■ Buckwheat■ Fenugreek■ Sunflower■ Beans

Delicate greens■ Lettuces■ Rocket■ Coriander

Dark greens■ Cabbage■ Kale and collards■ Spinach

A

Herbs and spices

■ Fresh herbs■ Garlic■ Nuts■ Seeds■ Spices■ Nutritional yeast■ Ground flax meal

B

Condiments and dressings

■ Chutney■ Pesto■ Tapenade■ Mayonnaise■ Vinaigrette■ Acids■ Salt


T H E V E G A N K I T C H E N

Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They're also a great source of plant-based protein and fiber.


RecipeIngredients375 ml Dried lentils, green or brown12.5 ml Olive oil1 Onion (medium, chopped)3 cloves Garlic (minced)2 stalks Celery (chopped)5 ml Italian seasoning2.5 ml Paprika (ground)2.5 ml Cumin 5 ml Thyme (dried) 1 can Tomatoes1 can Tomato paste2 Carrots (medium, diced)1 Potato (medium, diced)1 ½ L Vegetable broth1 Bay leaf1 ml Cayenne pepperTT Salt and pepper

Method1. Heat oil in a saucepan over medium heat and fry

onions. Add garlic.

2. Add celery, Italian seasoning, paprika, cumin and thyme.

3. Add lentils, tomatoes, tomato paste, carrots, potatoes, bay leaf and vegetable broth.

4. Bring to boil, reduce heat and simmer for about 40 minutes or until stew has reached the desired texture.

5. Remove bay leaf, season with salt and pepper and serve.


THE TSEBO

A H U B O F C R E A T I V I T Y !B Y C H E F N I C K M A D H U R A

Introducing our Idea Lab, live streaming of: ■ Webcast and webinars■ Sales presentations and client hosting ■ Food and coffee photo shoots■ Virtual education ■ Supplier demonstrations■ Virtual food and concept demonstrations ■ Team building


TSEBO ENSURES THAT FO OD REMAINS HEALTHY THROUGH MORE THAN JUST QUALITY INGREDIENTS.

As a result of our strict health and safety requirements already implemented, Tsebo Catering Solutions was able to seamlessly transition to COVID-19 protocols and ensured that clients continue to enjoy quality meals and high standards of service.

According to the World Health Organisation, about six million people fall sick each year after eating contaminated foods that contain foodborne pathogens such as bacteria, viruses, parasites and even chemical substances. Foodborne salmonella and Escherichia coli (E. coli) infection affect millions of people but can be prevented by following food safety guidelines. The most important guideline is to ensure that hot food is kept hot and cold food is kept cold. Food safety is an increasingly important public health issue. Governments across the globe intensify their efforts to improve it in response to an increasing number of food safety problems and rising consumer concerns.

Tsebo Catering Solutions is committed to providing food that is safe, wholesome and of an excellent quality to meet the expectations of our clients and customers.


To ensure the hygiene and safety of all the food we prepare, Tsebo Catering Solutions implements good manufacturing practices (GMPs) in each unit. The GMPs are based on Regulation 918 of the Health Act (Act 61 of 2003), SANS 049 and the Fedics Hygiene & Food Safety Policies & Procedures and include the following requirements:

■ To comply with all appropriate food safety legislation for the preparation of food.

■ To ensure that food preparation is conducted in clean and hygienic facilities that do not expose food products to contamination.

■ To ensure detailed specifications for products and processes including raw materials, packaging, storage, handling, preparation and the dispatch of the finished product.

■ To enforce hygiene standards for personnel, the environment and equipment.

■ To identify biological, chemical, physical and allergen hazards that may compromise the safety of the finished product, and ensure the implementation of measures to eliminate, as far as possible, these hazards.

■ To conduct regular shelf-life evaluation and confirmation.

■ To control temperature during storage, handling and preparation.

■ To ensure product and ingredient traceability.■ To ensure records are maintained as part of the

hygiene-monitoring programme to demonstrate due diligence.

■ To maintain and monitor standards for equipment hygiene, using cleaning schedules and procedures for sanitation, where appropriate, to achieve regular and effective sanitation.

■ To wear protective clothing in all food production areas and ensure the highest standards of personnel hygiene are practiced.

■ To monitor customer and consumer complaints.■ To report and investigate any known incidents to

improve practices that will prevent reoccurrence.■ To maintain a strict policy regarding the

purchasing of safe raw materials from approved suppliers.

■ To provide information and training to all staff, presenting formal courses and on-the-job training to competently prepare food in accordance with company hygiene and food safety standards and procedures.

■ To provide ongoing training and development of managers and supervisors in food safety skills and practices.

■ To make use of an independent hygiene audit programme to ensure compliance with company standards and procedures as well as relevant legislation requirements.


Tsebo Catering Solutions constantly reviews food safety standards and procedures in accordance with the respective legislative requirements to ensure that we remain up to date. In this way we can meet the expectations of our clients and customers and demonstrate that all reasonable precautions have been taken, and due diligence exercised, during food preparation.

Food safety during COVID-19

Tsebo’s stringent food safety protocols and policies meant that the transition to COVID-19 regulations were seamless – as we already met, and in some instances exceeded, the stipulated requirements. Our units are equipped with sanitiser at all entry points and frequent hand washing, ongoing wiping and cleaning of workstations, and controlled entry screening are all strictly enforced.


Social distancing posed an initial challenge, as it meant that the number of staff in the kitchen had to be limited, which could result in a delay in the food production processes. However, the management team developed a Covid-19 Risk Assessment Protocol that highlighted areas of concern and we were able to implement our Workplace Plan that allowed for phased return-to-work prior to our offices and catering units reopening for business. The plan includes:

■ Procedures for the compulsory screening of all persons entering our offices, operational units and sites as well as a procedure for the safe evacuation of employees who show symptoms of Covid-19.

■ Details of the employees permitted to return to the workplace and phasing in of those employees.

■ Staggered working hours and shifts, where possible, to limit the risk of congestion in public transport and the workplace.

■ The Group’s COVID-19 Compliance Officer details health and hygiene protocols.

■ Disinfection of all work surfaces and equipment before work begins, during the working period and after work ends.

■ Provision of hand sanitisers at entrance and exit points and bathroom facilities for employees to use.

■ Provision of personal protective equipment (PPE) for employees in line with Covid-19 guidelines.

■ Ensuring that social distancing measures are enforced.

■ Biometric systems have been either disabled or made Covid-19 proof.

■ Referring employees who screen positive for Covid-19 for medical examination or testing where necessary.

■ The implementation of a Vulnerable Employees Policy.

■ Continued training and education of employees around Covid-19 best practice.

While it has been a learning curve for all involved, we are pleased to note that through strict adherence to the food safety and Covid-19 protocols we have been able to ensure that our staff return home safely to their families, and that we continue to provide our clients with the highest levels of food quality and service.


c o n d i m e n t s

Crispy fried onionsBattered onion rings

Salsa

p r o t e i n

1 ½ chicken wings1 drumstick

120 g chicken strips120 g chicken livers

1 ½ (3)chicken lollipops

b r e a d i n g

PlainPeri-peri

Lemon & HerbBBQ

Southern Fried

s a u c e s

Peri-peri sauceCreamy herb sauce

Sweet soy dunking saucePepper and chicken gravy

b a t t e r e d

Crispy batterButtermilk

s t a r c h

300 g pap or rice

Whether you choose to run on dunkin or dive right in, these delicious meals will fit your lifestyle and your pocket too. Moya is a new line included on the menu that speaks of solid value. Highly filling meals offered at R20. Five set meal choices will feature on the weekly menu to ensure consistency and availability.

THE OFFERING

RANDSAVERSR A N D S A V E R S

make a meal of it

powered by TsAf rika


THE MENUGolden crumbed chicken wings served with choice of pap or rice, pepper gravy.

Crumbed chicken drums served with choice of pap or rice, chicken gravy.

Southern fried chicken livers served with choice of pap or rice, gravy and crispy fried onions.

Spicy peri-peri crumbed chicken drums served with choice of pap or rice, peri-peri sauce.

Lemon and herb crumbed chicken wings served with choice of pap or rice, creamy herb sauce.

Golden crumbed chicken strips served with choice of pap or rice, chicken gravy and corn salsa.

Crumbed BBQ marinated chicken drums served with choice of pap or rice, gravy and spicy salsa topper.

Battered chicken strip dunker served with steamed rice, spicy ginger-soy glaze sesame sprinkle and fresh coriander.

Golden crumbed chicken drums served with choice of pap or rice, chicken gravy.

Lemon and herb crumbed chicken livers served with choice of pap or rice, creamy herb sauce, herbed salsa.

Peri-peri crumbed chicken wings served with choice of pap or rice, peri-peri sauce with crispy fried onion rings.

Golden crumbed chicken drums served with choice of pap or rice, chicken gravy, crispy fried onion ring topper.

Southern fried chicken strips served with choice of pap or rice, gravy and crispy fried onions.

Chicken drums coated in a crispy fried batter served with choice of pap or rice, BBQ gravy coriander salsa.

Peri-peri crumbed chicken livers served with choice of pap or rice, peri-peri sauce with crispy fried onion rings.

Crumbed chicken drums served with choice of pap or rice, chicken gravy.

Battered chicken lollipops served with choice of pap or rice with dunking sauce coriander salsa.

Southern fried chicken drums served with choice of pap or rice, gravy and corn salsa.

Golden crumbed chicken livers with pap or rice, crispy onion toppings.


g i n g e r - s o y s a u c e

1 cup water1 cup thin-sliced ginger, peeled

1 tsp chopped garlic3 Tbsp soy sauce

½ cup brown sugar¼ cup vinegar

1 tsp chiliToasted sesame seeds or fresh coriander

In a small saucepan, add the water, ginger, garlic, soy sauce, vinegar, and sugar and bring to a boil. Then add the chili and reduce by a third.

Thicken with a little corn-starch.

THE RECIPESc h i c k e n w i n g s

12 chicken wings⅓ cup flour½ tsp salt

1 ½ cup breadcrumbs2 eggs

3 Tbsp milkSpices

Oil

Remove any loose skin and discard. Leave the remaining skin on. Rinse chicken then steam

till cooked through. Marinate chicken in fridge overnight with desired flavours. In a two mixing bowl add breadcrumbs and flavoured and well-seasoned flour. In another bowl, whisk together

eggs and milk until frothy. Remove chicken from the refrigerator. Flower dust chicken then dip in the egg mixture, roll in the breadcrumbs

until well coated. Repeat the process. Heat oil to 190 °C. Deep-fry chicken until golden

brown. Remove chicken from the fryer onto paper towels to absorb any excess oil, serve

immediately.

b u t t e r m i l k f r i e d

MARINADE

8 chicken quarters cut into half1 tsp paprika

½ tsp chopped rosemary½ tsp chopped thyme

¼ tsp cayenne pepper (optional)Chopped garlic and grated onion

Salt, black pepper2 cups buttermilk

SEASONED FLOUR

2 cups flour1 tsp salt

½ tsp paprika½ tsp cayenne pepper

½ tsp chicken spiceOil for frying

Toss together chicken pieces with marinade ingredients and coat. Stir in buttermilk until

chicken is coated. Refrigerate for 6 hours. In a bowl prepare seasoned flour. Remove chicken from the buttermilk and coat each piece in the

seasoned flour. Shake off any excess and transfer to a tray. Heat oil to 175 °C. Add all the chicken

and cook for 20 to 25 minutes. Remove from the fryer onto paper towels to absorb any excess oil,

serve immediately.

s o u t h e r n f r i e d

1 kg chicken livers2 eggs

1 cup milk2 cups flour

1 Tbsp garlic powderSalt and pepper to taste

Oil

Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together

the egg and milk in a shallow bowl until well blended. Make your Southern Fry flour mix.

Heat oil to 190 °C. Place the chicken livers in the bowl of egg and milk mixture and coat each

liver. Place the livers, one at a time, into the flour mixture, and coat each liver completely. Gently place the coated livers, a few at a time, into the hot oil. Cover the fryer with a perforated tray to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes. Remove from the fryer onto paper towels to absorb any

excess oil, serve immediately.


c r i s p y o n i o n r i n g s

1 large onion2 cups flour1 Tbsp salt

1 tsp paprikaOil

Combine flour, salt, and paprika in a large bowl. Slice onion very thinly with a sharp knife. Heat

oil to 190 °C. Lightly coat onion rings in flour mixture. Shake off excess flour. Fry onions in

batches, about 1 minute or until golden brown, drain on paper towel.

o n i o n r i n g s

1 large onion, cut into 1 cm slices, rings separated1 cup flour

1 ½ tsp baking powder180 ml sparkling water

Oil, for deep fryingSalt and pepper

Heat oil to 190 °C. Prepare flower mix by sifting dry ingredients together then whisk in sparkling

water to form a smooth batter. Coat a small batch of onion rings in the batter and then

carefully lower into the hot oil to fry for 3 to 4 minutes or until crisp and golden. Remove from the fryer onto paper towels to absorb any excess

oil, serve immediately.

s a l s a

FINELY CHOPPED

1 onion1 tsp garlic2 tomatoes

1 chiliFresh coriander or Italian parsley

1 ½ tsp vinegar1 Tbsp oil

Salt and pepper

Mix salsa vegetables. Refrigerate for at least 2 hours to blend the flavours.

b e c h a m e l

50 g butter50 g flour2 litre milk

Bouguet Garni (onion, cloves and bay leaf, thyme and parsley)

Salt, pepper and nutmeg

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly until the paste cooks and bubbles a bit, but don't let it brown (about 2 minutes). Cool mixture. Add the hot milk, continue to stir as the sauce thickens.

Bring it to a boil. Simmer for 20 minutes.

c r i s p y b a t t e r

1 cup flour1 ½ tsp baking powder

1 tsp salt½ tsp pepper

1 egg1 cup water

½ cup seasoned flour for coating chickenOil (for deep frying in deep fryer)

Sift together flour, baking powder, salt, and pepper. Whisk egg and water in a medium bowl.

Whisk in flour mix. Let the batter sit for a few minutes.

THE RECIPES


C L I N I X ’ S F I N E S TFive head chefs from the Clinix group are now proud members of the Chef’s Association. Lead by Executive Chef Chris Sean, this dynamic team is firmly “putting food back on to the agenda” in the Healthwise segment

From left to right: Gift Mokibelo (Botshelong Clinix), Rapelang Elekwang (Naledi Clinix), Chris Seane (Executive Chef Clinix), Themba Mphuthi (Solomon stix Morewa Clinix), Shepard Chauke (Dr SK Matseke Memorial Clinix) and Nthabiseng Julia (Naledi Clinix)

OutreachChildren's Programme: Villa of Hope


WHAT OUR CLIENTS SAY

M O R N I N G S I D E M E D I C L I N I CMs Vallabh - “For the past three and a half months, I've been a 'resident' in-patient at Mediclinic Morningside, having lost most of my small intestine, countless complications and a very special restrictive diet. Between my doctors and dietitians, the hospital kitchen team has had to accommodate a very specific and controlled diet, both time sensitive and content wise, and they did not fail to deliver once! In fact, each person on their team has gone out of their way to lift my spirits, encourage and support me with extra special meals prepared most delightfully. Full of colour and variety...in fact more gourmet than I feel worthy of. I feel like a guest in a 5-star hotel, instead of a high maintenance patient. They are truly amazing. Strangers who've taken the time and TLC to bring colour, nourishment and uplift my stay while I recover. Surely this is way beyond the call of duty, yet always with a smile and so many kind gestures and words. I cannot thank you all enough, Angelique, Zandile, Saneh, Thulani, Andile....too many to mention! You are SO appreciated and such an inspiration, especially during these challenging times. May God bless each one of you in a special way, may you never tire of doing so much MORE for others.”

Lotus Live-in Care (East London)


T H E L A S T W O R D

The cruelty of the global pandemic seems limitless. So many broken promises, broken connections, broken hearts.

Dealing with the loss of a loved one at any time is distressing. Losing someone during the coronavirus pandemic, whether to COVID-19 or to other causes, is challenging. Our heartfelt condolences go out to all our employees, clients and suppliers who have lost loved ones.

With 2020 behind us, we look forward to 2021 with great expectation and hope for a healthier and more equitable future for our community.

These challenges will continue into 2021 and beyond. But because of these challenges, we are stronger and more resilient, and more than ever, we are resolved to stand with community, to do our part to strengthen social safety networks, and to inspire hope and healing in all that we do.

As we embark on this new year, we remain on mission and on purpose to serve our community.

B Y K E S H N I D E A C O N

march 2021 - tsebo

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