Perfect as a starter or light lunch
Print Recipe Relish Ingredients 1 large onion, cut in half and thinly sliced 60ml (¼ cup) vegetable oil 2 large pickled cucumbers, finely chopped 180ml (¾ cup) tomato sauce 125ml (½ cup) mild mustard 30ml (2 tbsp) Worcestershire sauce a pinch of pouring salt a pinch of fine black pepper Instructions 1 Fry the onion
TO DRINK: Brampton Rosé 2009, a crisp, fruity wine with a hint of spice.
Forget store-bought mayonnaise! Try this home-made mayonnaise recipe instead. You don’t need anything fancy and most of the ingredients might already be in your pantry – WIN! Not only is this a less expensive alternative, making your own mayonnaise will ensure that no nasties make it onto the ingredient list. We love how mayo makes a good sandwich or steak taste even better. Friday night spoil: Serve the mayonnaise with grilled steak and shoestring fries. Perfect for salads and as a spread on sandwiches. TRY THIS: waffles with almond-crusted chicken and barbecue mayonnaise ALSO TRY: Panko crumbed mushrooms with wasabi…
BEFORE YOU START WHAT YOU NEED TO KNOW • Alcohol has a crucial effect on frozen desserts because of its low freezing point. Be very careful when adding…
COOK’S TIPS 00 (doppio zero) flour is a superfine flour used for making soft, malleable pizza dough which is easy to roll out and stretch and results in a crisp crust. 00 flour is available from delicatessens and some supermarkets. Plain (cake) flour is fine too. When making pizza, it’s important to preheat the tray or pizza stone tile at 220ºC for 10 – 15 minutes before baking the pizza. This maximises the amount of heat that reaches the base, ensuring a crispy crust. Pizza baking trays and stones are available from department stores and speciality cooking stores, although a…
TO DRINK: Solms-Delta Hiervandaan 2007, a full-bodied southern Rhoneinspired blend of Shiraz, Mourvedre, Grenache, Carignan and Viognier.
TO DRINK: Go for Constantia Uitsig Semillon 2006 – its bracing minerality, fresh lime zest and intense white peach flavours will make the goat’s cheese jump out at you