Recipe by Taryne Jakobi
Print Recipe Broad bean, asparagus and smoked salmon pasta Ingredients 30ml (2 tbsp) butter 6 spring onions, chopped 90ml dry white wine 200g crème fraîche salt and freshly ground black pepper, to taste 30ml (2 tbsp) fresh dill, finely chopped juice of ½ lemon 300g fresh or frozen broad beans 200g fresh asparagus, trimmed and
Print Recipe Baby spinach and avocado salad with fennel, toasted walnuts and crispy bacon Serves: 4 Cooking Time: 15 minutes Ingredients VINAIGRETTE 60ml (¼ cup) extra virgin olive oil juice of 2 limes 30ml (2 tbsp) honey 5ml (1 tsp) Dijon mustard 1 chilli, seeded and thinly sliced SALAD 300g baby spinach and a variety
This delicious braaied chimichurri seabass with roasted sweet potatoes and relish is seasoned to perfection. Start the fire 30 minutes before you are done prepping the raw ingredients. Make…
7 Tips, tricks and kitchen hacks to make your life easier. Hack your kitchen with the tips and tricks below: Keep your butter in the freezer and then grate it for baking and pastries. It mixes into the flour more easily and melts much quicker. It will be easier to slice meat into wafer-thin carpaccio, if you place your meat in the freezer for a bit. Pineapple contains a chemical called bromelain, which boasts a mixture of enzymes capable of digesting proteins. Jelly and other gelatines get their structure from links formed between chains of collagen, which is a protein. When…
Print Recipe Smoked snoek pâté with sesame mosbolletjie French toast and black cherry compote Serves: 4 – 6 Cooking Time: 45 minutes Ingredients SNOEK PÂTÉ 125g cream cheese, at room temperature 100g good-quality shop-bought mayonnaise juice of ½ lemon small handful fresh parsley, roughly chopped 100g smoked snoek, flaked salt and freshly ground black pepper,
Print Recipe Prosciutto-wrapped asparagus soldiers with Parmesan coddled eggs Serves: 6 Cooking Time: 30 mins Ingredients ASPARAGUS SOLDIERS 18 fresh asparagus spears 18 slices prosciutto olive oil, to drizzle PARMESAN CODDLED EGGS butter, softened, to grease 6 ramekins sea salt flakes and freshly ground black pepper, to taste 90g Parmesan, freshly grated 6 eggs 90ml
Print Recipe Panko-crusted Scotch eggs with ranch-style mayo Serves: 8 Cooking Time: 30 – 45 minutes Ingredients 8 large eggs 500g pork-sausage mince Handful fresh parsley, roughly chopped Handful chives, chopped 10ml (2 tsp) wholegrain mustard Salt and freshly ground black pepper, to taste flour, to dust 2 eggs, lightly whisked 100g panko/dried breadcrumbs vegetable
Print Recipe Salmon, spinach and sour cream-filled muffins Serves: 4 Cooking Time: 30 mins Ingredients 150ml fresh cream 150ml milk 3 eggs 15ml (1 tbsp) fresh chives, chopped + extra, to garnish 2,5ml (½ tsp) salt 100g hot smoked salmon flakes 200g baby spinach, wilted and roughly chopped 125ml (½ cup) sour cream fresh basil,
Print Recipe The Wolfpack ostrich burger Serves: 4 Cooking Time: 1 hour and 30 minutes Ingredients 600g ostrich mince 15ml (1 tbsp) Dijon mustard 30ml (2 tbsp) fresh flat-leaf parsley, chopped Maldon Sea Salt and freshly ground black pepper, to taste a knob of butter 15ml (1 tbsp) onion, chopped 250g frozen blueberries 15ml (1
Print Recipe Cuvée Restaurant at Simonsig Estate’s ostrich neck bredie Serves: 4 Cooking Time: 3 hours + overnight to mature Ingredients 3 garlic cloves 2 onions 30ml (2 tbsp) olive or avocado oil 15ml (1 tbsp) butter 1kg ostrich neck pieces 10ml (2 tsp) sea salt 2,5ml (½ tsp) freshly ground black pepper 6 ripe
Print Recipe De Hoek’s coffee-marinated ostrich salad with roast pears, Gorgonzola and honey vinaigrette dressing Serves: 8 Cooking Time: 1. For the ostrich, stir together all of the ingredients except the ostrich fillet until fully dissolved. Add the ostrich steaks to the marinade, weigh down with a plate and marinate for 6 hours. 2. Remove