Rustic tarts with a polenta crust and a sweet jam and citrus filling COOK’S TIP The pastry is very fragile and requires you to work quickly. If it becomes too soft to handle, place it back in the fridge to firm up.
TO DRINK: Bouchard Finlayson Pinot Noir. Both earthy, mushrooms and pinot are a match made in heaven.
Recipe by Puleng Moshoaliba This recipe has 4 separate components and is a little challenging, but the end result is well worth the effort Salted caramel 180ml (¾ cup) thick cream 60g (4 tbsp) salted butter 5ml (1 tsp) vanilla extract 2,5ml (½ tsp) sea salt flakes 200g (1 cup) white sugar 160g corn syrup or pale golden syrup METHOD Heat half of the cream, half of the butter and the vanilla extract in a small saucepan. Bring to a boil and remove from heat. Set aside, cover and keep warm. Place the salt, sugar and the corn syrup or…
TO DRINK: Amani Atkinson Ridge Chardonnay 2006 will stand up to the creamy coleslaw and complement the chicken nicely.
Print Recipe Cauliflower, mascarpone and truffle purée Serves: 6 Cooking Time: 20 mins Ingredients juice of 1 lemon 2 medium heads cauliflower, cut into florets 4 unpeeled garlic cloves, roasted until soft 125ml (½ cup) mascarpone salt and ground white pepper, to taste 60ml (¼ cup) truffle oil truffle shavings (optional), to serve Instructions 1
TO DRINK: Obikwa’s great-value fruity rose is a lovely lunchtime wine
Print Recipe Avocado, yoghurt and horseradish terrine with salami crostinis Serves: 4 Cooking Time: 30 mins + chilling time Ingredients TERRINE 310ml (1¼ cups or 4 small avocados) avocado purée 30ml (2 tbsp) lemon juice 5ml (1 tsp) fine salt 2,5ml (½ tsp) freshly ground black pepper 15ml (1 tbsp) sweet chilli sauce 15 –
