Cooking in the hearty company of Nataniel

As the final guest of the year at the Pretoria News/WritersSpeak book lunches, Nataniel entertained a packed Pachas with details about his world and his kitchen. Diane De Beer spoke to him about his latest cookbook.

Gatherings

by Nataniel

(Human & Rousseau, R310)

I don't like going out, never have, never will ... No, I stay in and cook. I cook for love, for peace, for fun, for hunger, or prosperity, for richer or poorer, for better or worse. I cook the food that I love, that I miss, that I never had, that I saw somewhere or dream of, food that does not intimidate me or take up all my time, food that represents my life and makes my guests return time and time again. I fail and falter, but I try to keep it natural, fresh, organic, healthy and simple.

That's Nataniel's food philosophy as written in the introduction of his latest cookery book.

It's home cooking for home chefs says food fanatic Nataniel about Gatherings.

The book is designed around the meals he ate over a period of a year.

"I'm not the most physical or demonstrative person around, so I feed people to show them how I feel about them," he says.

"Instead of a hug, you get a muffin! If you want a kiss, it could be main course!"

In today's world, and it's mad pace, he knows it's silly to even think of entertaining. But his big pleasure is to share a meal with friends in the privacy of his own home. "I love the simplicity of that," he says.

In that way he doesn't have to worry about whether or not he can smoke, drunk driving or any of those evils in the modern world. "Gathering friends and serving them food, that's one of the most important things in my life," he stresses.

Think of his life. He is out performing for 200 nights of the year. The last thing he wants to do the rest of the time is leave the comfort of his home.

"It's nothing to prepare a meal for 20 people," he says. "I travel for a living, most nights I am on the road to or from concerts. A day off or a night at home is a blessing, an event to be celebrated."

He describes the book as a fun read which can be enjoyed even when not cooking from it. And if you know Nataniël and the way he writes, take him at his word. He is as funny on paper as on stage and, more than ever, you will giggle at the witty asides while you cook.

He's someone who cannot do anything without some laughter.

From a more serious angle, he adores the historic occasion of food. "I delight in studying the evolvement of food and the role it played through the ages," he says and he has many books covering that topic in some form or another.

Many of the pictures featured in Gatherings were taken outside in his garden because "I look pretty up against a tree and green suits me", he explains. It all creates an illusion, he believes.

Always the joker, he notes that pictures with him standing behind a table is the ideal place.

"Otherwise I have to tuck in my tummy and accessorise," he says.

But, he says, he has the best man for the job, photographer Clinton Lubbe. "He is a good chef in his own right and we have worked together for years and years and years."

Gatherings for Nataniel happen around the dining room table. "The sitting room is simply a waiting room as guests arrive, but once we are seated, that's where we spend the rest of the night." Dining is a festive occasion and determines a quality of life for this style specialist. He even believes in turning everyday tasks into something festive. "Why not?"

Even when you're having a simple meal of bread and cheese, he suggests, find the best cheese you can afford and your favourite bread.

Ask him about his favourite food and without hesitation he lets rip: "Bread is my penance of the moment. It's the most elegant thing to eat at a cocktail, for example, because you can easily pop it into your mouth like a pill."

"The reason I don't have any wrinkles is because of my passion for bread. You can pop a delicate sandwich as easily as a pill."

Here are some of those fav examples from the book:



Smoked Trout Sandwiches

250g plain cream cheese, softened at room temperature

1 heaped Tbsp finely chopped basil

1 heaped Tbsp finely chopped chives

Pinch of salt

Three-quarters tsp freshly ground black pepper

12 slices white bread

1 English cucumber, peeled, seeded and very thinly sliced

150g smoked trout



Spoon cream cheese into a mixing bowl. Stir in basil, chives, salt and pepper.

Spread lightly on all 12 slices of bread. Arrange cucumber on six of the slices. Top cucumber with strips of trout.

Cover with remaining slices of bread. Remove crusts and cut into fingers.



Grilled Tomato and Onion Sandwiches

Butter

16 slices white or brown bread

2 red onions, thinly sliced

6 tsp sugar

5 ripe tomatoes, thickly sliced

Sea salt

Freshly ground black pepper



Butter all the slices of bread.

Arrange onion generously on buttered sides of eight of the slices of bread.

Sprinkle onion with sugar.

Arrange tomato slices on top. Season generously with salt and pepper.

Place remaining slices, buttered side down(!), on top.

Cover and let stand in a cool place for 2 to 3 hours.

Grill in a very hot griddle pan or over a cool fire until crisp on both sides.

• This article was originally published on page 10 of The Pretoria News on December 12, 2009

Source : Babynet