Slow-roasted Easter leg of lamb with pomegranate and rosemary is the perfect centrepiece for your Sunday lunch. This is a traditional dish with a deliciously zesty twist. Recipe and styling by Claire Ferrandi Assisted by Nomvuselelo Mncube Photograph by Graeme Wyllie
While lemon thyme may look like a regular thyme plant, when the leaves are crushed it releases a beautiful and subtle lemony fragrance. often grown for its use…
Are you heading to the other-worldly stark desert landscape of the /Ai/Ais- Richtersveld National Park? The vast park has many experiences on offer. Here are a few stops not to be missed. A 4×4 or high-clearance vehicle is essential for travel within the park. Search for Halfmense at Halfmens Pass Take a slow drive through Halfmens Pass to spot the peculiar-looking halfmens succulents, which are endemic to the area. Folklore has it that these are the frozen forms of the enemies of the Nama people, trapped for eternity in the desert landscape. Check in at the nursery Sendelingsdrift’s blossoming nursery…
Sage-roasted baby carrots with hazelnut and oat crumble Serves: 4 Time: 40 mins Preheat the oven to 180˚C. Place 350g baby carrots in a roasting tray and sprinkle with…
Coconut-vanilla caramel Makes: 1 jar Time: 30 mins Heat 100ml golden syrup, 75g coconut oil and 150g demerara sugar in a medium pot and bring to a boil. Remove from heat and stir in a pinch of salt, seeds from 1 vanilla pod and 125ml (½ cup) double-thick cream. Return to medium heat and simmer until the sauce is golden and thickened, about 5 minutes. Pour into a sterilised glass jar (the sauce will keep in the fridge for up to 3 months). Serve over vanilla ice cream (or eat straight from the jar!). Coconut-butter coffee Makes: 1 cup Time:…
Sausage and bacon maize-meal breakfast bake Serves: 6 – 8 Time: 50 mins Preheat the oven to 180°C. Heat a large pan over low heat and add a…
Not sure what to do with that extra Christmas pudding stashed away in your cupboard? Try any of these delicious pantry hacks! Boozy Christmas pudding truffles TIME: 20 mins + 4 hrs, to chill | MAKES: 34 truffles INGREDIENTS 30ml (2 tbsp) brandy 80ml (1/3 cup) double-thick cream a pinch salt 80g castor sugar 5ml (1 tsp) vanilla essence 15g butter 230 g very finely chopped dark chocolate 100 g crumbled store-bought Christmas pudding 50 g roasted and chopped hazelnuts METHOD COMBINE brandy with double-thick cream, a pinch salt, castor sugar, vanilla essence and butter. BRING to a boil,…
The ultimate toasted cheese Serves: 4 Time: 15 mins Place 8 thick slices ciabatta bread on a cutting board and spread good quality shop-bought mayonnaise over each –…
Orange, rosemary and caramel-glazed duck breasts Serves: 4 Time: 40 mins Preheat the oven to 180˚C. Place 4 duck breasts, skin-side down in a cold non-stick frying pan over medium heat (without any oil), 6 – 8 minutes or until golden brown. Pour off the fat regularly and brown the other side, 30 seconds. Simply wipe the pan clean and set aside (you’ll use it again in a moment). Place the duck breasts, skin-side facing up, in a roasting tin in the preheated oven until just cooked through, about 5 minutes. While the duck roasts, heat a little olive oil…
The third FNB Eastern Cape Wine Show once again takes place at Hemingways in East London on Thursday 30 and Friday 31 March. Returning to wow East London…