All your ingredients should be at room temperature when mixing, otherwise they might split. TO DRINK: A nutty, off-dry sherry works well with rich, earthy dishes.
Scrambled eggs with artichokes and Serrano ham works just as well with artichokes in oil and makes a fabulous breakfast or light Sunday-night supper. Cook’s tips • Blitz…
TO DRINK: A Cabernet/Shiraz blend has herbaceous and fruity notes that pair well with the lamb and artichokes
Print Recipe Creamy goat’s cheese and rocket pesto tarts Serves: 6 Cooking Time: 1 hour Ingredients ROCKET PESTO 500ml (2 cups) rocket leaves a zest of ½ lemon 60ml (¼ cup) Parmesan, grated 60ml (¼ cup) walnuts 1 garlic clove 80ml (1/3 cup) olive oil salt and freshly ground black pepper, to taste TARTS 400g
This dish is great served with a green salad, fried chips or a simple tomato salad. TO DRINK: Newton Johnson Sauvignon Blanc or Groote Post Old Man’s Blend (white) will achieve a harmonious union of all these spicy parts
Print Recipe Hot and sour medley of mushroom soup Serves: 6 Cooking Time: 30 mins Ingredients 30ml (2 tbsp) olive oil 1 onion, finely chopped 2 sticks lemon grass, chopped 30ml (2 tbsp) galangal or ginger 2 garlic cloves, crushed 1 red chilli, seeded and chopped (optional) 500g assorted mushrooms (button, portobello, shiitake and porcini)
Print Recipe Roasted vegetables and fennel with rocket pesto Serves: 6 Cooking Time: 40 minutes Ingredients 350g butternut, cut into chunks 1 red pepper, seeded and cut into chunks 6 baby marrows, cut into chunks 2 red onions, cut into chunks 2 aubergines, cut into chunks 3 fennel stalks, cut into chunks 45ml (3 tbsp)