We’re obsessed with these steamed chicken and prawn dumplings and we love that they are so quick and easy to make! Combine the raw chicken, raw prawn meat and fresh shiitake mushrooms. Season to taste with sesame oil, a crushed garlic clove, soya sauce and freshly grated ginger. Pulse in a blender until the mixture comes together. Spoon small amounts of chicken mixture onto the centre of wonton or dumpling wrappers, brush the edges with a little water and fold to close. Place the dumplings on bok choi or Chinese cabbage leaves in a steamer basket and steam for 6 – 8…
Print Recipe Guava and mint ice lollies Serves: 6 Cooking Time: 15 mins + 3 hrs, to freeze Ingredients 750ml (3 cups) guava juice 1 large guava, peeled, seeded and puréed 30ml (2 tbsp) honey small handful fresh mint leaves 6 stalks lemongrass Instructions 1 In a large jug, mix the juice, puréed guava and
Print Recipe Poached chicken and fig salad with Gorgonzola dressing Ingredients Salad 1L (4 cups) chicken stock 3 bay leaves 4 peppercorns 4 skinless chicken breasts 8 figs, quartered 1½ avocados, diced 60ml (¼ cup) pumpkin seeds, toasted 12 cucumber ribbons 1 spring onion, thinly sliced 80g fresh watercress Dressing 60g Gorgonzola 5ml (1 tsp)
Print Recipe Hazelnut and Nutella chocolate torte Serves: 12 Cooking Time: 1 hour and 15 minutes Ingredients BASE 50g hazelnuts, roasted 150g coconut biscuits 30ml (2 tbsp) cocoa powder 15ml (1 tbsp) icing sugar 70g butter CHOCOLATE TORTE FILLING 300g dark chocolate (70% cocoa solids), roughly chopped 80g butter 1/3 cup Nutella chocolate spread 60ml
Print Recipe Vegetarian dark chocolate fondant Serves: 4 Cooking Time: 30 mins Ingredients 250g 70% dark chocolate 250g butter 5 eggs 5 egg yolks 125g castor sugar 90g cake flour + extra, to dust dried biscuit crumbs, to serve Instructions 1 Preheat the oven to 180°C. Melt the chocolate and butter together in a double
The classic chicken burger gets a refreshing twist with the white bean and fennel combination – try these chicken burgers with hummus and a fennel, celery and orange slaw…
Steve Maresch knows a thing or two about beef. If this is the first time you’ve heard of him, his award-winning restaurant The Local Grill is confirmation. Below we share Steve Maresch’s top 10 braaiing tips, just in time for Braai Day: 1. Make sure you have a very hot fire with zones to regulate heat and type of cooking, and have a cold beer in hand. 2. Plan your braai and cooking times; there’s nothing worse than overcooked wors and raw chicken… ask my wife! 3. Know the origin of the meat to be braaied – speak to the butcher…
The sweetness of condensed milk and a full-flavoured punch of moerkoffie evoke memories of “spookstories” around the campfire. Here, these flavours come together in a cool, creamy, summer…
Print Recipe Lamb Chops with Marmite sauce, baby potatoes and green beans Serves: 8 Cooking Time: 50 mins Ingredients BABY POTATOES 500g baby potatoes 30ml (2 tbsp) butter 5ml (1 tsp) salt GREEN BEANS 350g fine green beans 5ml (1 tsp) salt 15ml (1 tbsp) butter LAMB CHOPS 8 (600g) lamb chops 15ml (1 tbsp)
This pasta is great for summer – zesty and fresh minus all the heavy sauces.
Sushi is raw fish, right? Not when you’re from South Africa! This mouth-watering snack will definitely get friends and foes talking at your next braai