Print Recipe Crispy-skin tarragon chicken with cucumber and fennel salad Serves: 4 Cooking Time: 40 mins Ingredients 45ml (3 tbsp) butter, softened 45ml (3 tbsp) fresh tarragon, chopped sea salt and freshly ground black pepper, to taste 4 x 200g chicken breast fillets, skin on, trimmed 60ml (¼ cup) olive oil 60ml (¼ cup) fresh
Lemon-roasted chicken with parsnips is full of tangy deliciousness. Reducing the oven heat and leaving the chicken in for a little while longer is a great way to…
Print Recipe Kamikaze fries with spicy Asian ketchup Serves: 6 Cooking Time: 1 hour Ingredients SPICY ASIAN KETCHUP 200ml hoisin sauce 50ml soya sauce 1 medium-heat red chilli, finely chopped knob fresh ginger, peeled and grated juice of ½ lime SPICE SEASONING 75ml Cajun seasoning 15ml (1 tbsp) cayenne pepper KAMIKAZE FRIES oil, to deep-fry
“Patate arraganate is a wonderful accompaniment to meat or fish dishes, and, if you increase the quantities, makes a lovely main course in itself when served with a salad. Arraganate means ‘with oregano’ and this herb infuses wonderfully with the potatoes and tomatoes during roasting. Whenever I make this dish the whole house is filled with a wonderful aroma of oregano and basil, transporting me right back to the Mediterranean.” – Gennaro Contaldo Recipe by Antonio Carluccio and Gennaro Contaldo
This fish with baby leeks and borlotti beans pairs well with a Sauvignon/Semillon blend. It is a classic match with seafood. For a spoil try Vergelegen White…
1. Prawn and chicken skewers with mojos 2. Sherry peas with quail eggs and ham 3. Spicy mussels with lightly flavoured garlic bread
There is nothing better than Sunday lunch with the family! Except maybe for an organic pot roast chicken with lemons and vegetables on the table.
Hack your kitchen with these 7 kitchen hacks to improve your game in the kitchen. Make perfectly crunchy and golden chips by bringing a pot of salted water…
Print Recipe Creamy celery, chilli and prawn spaghetti Serves: 6 Cooking Time: 20 mins Ingredients 300g spaghetti 15ml (1 tbsp) olive oil 1 onion, peeled and chopped 2 garlic cloves, peeled and crushed 500ml (2 cups) fresh cream 1 bunch celery, washed and chopped (leaves reserved, to garnish) salt and freshly ground black pepper, to