Print Recipe Sherry peas with quail eggs and ham Serves: 4 Cooking Time: 20 Ingredients Sauce 30ml (2 tbsp) olive or avocado oil 4 garlic cloves, peeled and thinly sliced 1 red onion, chopped 8 slices ibérico or serrano ham 60ml (¼ cup) full-cream sherry 60ml (¼ cup) vegetable stock 500g frozen peas Maldon sea
Print Recipe Kudu and Chantarel mushrooms Serves: 9 hrs 30 mins Cooking Time: Makes 1,5L Ingredients 1,5kg meaty beef stock bones (with lots of marrow, including knuckle bones if possible) 50ml water 45ml (3 tbsp) vegetable oil 500g onions, unpeeled and roughly chopped 250g carrots, roughly chopped 250g celery, roughly chopped 3 garlic cloves, bruised
If you watched episode four of SA’s most exciting new cooking show, the Clover Little Big Cook Off, you would have seen The Ladys J whipping up a…
A dense and moist cake that is perfect for afternoon tea. The ground oats add a slight crunch to this cake which goes really well with the tender pears.
To drink: The richness of the truffles, gnocchi, cheese and butter call for a voluptuous wooded Chardonnay. Cook’s tip: If you can’t find Kalahari truffles, substitute with 30ml…