TO DRINK: Ginger ale, because if you happen to have indulged over the weekend, it’s never a bad idea to give your liver a break on Mondays… Boil 250g dry lentils in plenty of salted water until tender, about 30 minutes. Drain and keep warm until needed. In the meantime, heat 30ml (2 tbsp) olive oil in a pan. Add 1 large finely chopped red onion and 1 large seeded and sliced red pepper, and sauté until tender, about 5 minutes. Add 500g chicken pieces. Season with salt and freshly ground black pepper, to taste. Add 90ml olive oil and…
Print Recipe Jodi-Ann Pearton’s seared ostrich with butternut purée, avocado oil emulsion and pickled fennel salad Serves: 4 Cooking Time: 40 mins + overnight to cool Ingredients 80ml avocado oil + extra, for drizzling 40ml ground cumin 30ml (2 tbsp) ground coriander 4 ostrich fillets 4 sprigs fresh rosemary, for brushing AVOCADO OIL EMULSION 45ml
Print Recipe Leek, smoked chicken and cabbage soup Serves: 6 Cooking Time: 40 mins Ingredients 45ml (3 tbsp) olive oil 6 young leeks, washed and sliced (white part only) 1 small white onion, finely chopped 2 garlic cloves, crushed 2L good quality chicken stock 4 smoked chicken breasts, finely sliced 2 baby cabbages, thinly sliced
TO DRINK: Monterosso Sangiovesehas rustic, meaty Italian flavours that match this robust dish.
To drink: This dish calls for shiraz, and South Africa produces so many world-class wines of this varietal. Try Camberley, Delheim, Eagle’s Nest or Mullineux and many others.…
Print Recipe Rustic tomato sauce Serves: 6 – 8 Ingredients 30ml olive oil 1 red pepper, roasted, skinned and cut into strips 1 yellow pepper, skinned and cut into strips 150g tomatoes, slow roasted or sundried salt and crushed black pepper, to taste 800ml tomato sauce 150g black olives, pitted 50ml capers 2 anchovies, mashed
TO DRINK: Waterkloof Sauvignon Blanc, with wooded minerality to counteract the rich, cheesy tart. CHEF’S TIPS If you prefer, make a basic shortcrust pastry instead: Sieve 450g cake flour and 5ml (1 tsp) salt onto a clean work surface. Make a well in the centre and add 225g butter and 1 large egg. Mix quickly, adding about 60ml (¼ cup) water a little at a time until you have the right consistency. Split into portions and refrigerate until needed. Whichever pastry you make, it is important that all the ingredients are at the same temperature when you start. You can…
Print Recipe Breadsticks Ingredients ¼ quantity of basic bread dough milk, for brushing coarse salt or sesame seeds, to garnish Instructions 1 Preheat the oven to 180°C. Grease a baking tray. 2 Make your dough according to the recipe on p45. Place the dough on a lightly floured work surface and knead for 3 minutes.
Print Recipe How to make chocolate eggs Instructions 1 You will need an Easter egg mould (available from baking suppliers), a soft paint brush or pastry brush and some baking chocolate. Grease the moulds with a thin layer of margarine to give the eggs a smooth, glossy finish. Chop the chocolate into small pieces. Place
Print Recipe Roasted potato salad with feta and mint Serves: 2 Ingredients 6 kipfler or fingerling potatoes, scrubbed and halved olive oil, for drizzling sea salt flakes 1 cup (120g) frozen peas, blanched 200g feta, cut into large slices 6 slices prosciutto ½ cup mint leaves DIJON DRESSING 1 tablespoon olive oil 1 tablespoon white
TO DRINK: If not ouzo, the fresh nuttiness and slight saltiness of Monis Fino sherry suits this dish perfectly.
Print Recipe Prickly pear, smoked chicken and radish salad with baby spinach and pesto croutons Serves: 2 Cooking Time: 20 mins Ingredients 8 thin slices of baguette 30ml (2 tbsp) basil or rocket pesto 10ml (2 tsp) olive oil 750ml (3 cups) baby spinach 2 prickly pears, quartered or sliced 1 smoked chicken breast, thinly