What could possibly go wrong when you add alcohol and coffee to dessert? Well espresso jelly with white chocolate and grappa coulis is what can go very, very right.
Print Recipe Chocolate ganache filling Ingredients 1,5L cream 2,7kg quality chocolate Amaretto liqueur 300g flaked almonds, toasted Instructions 1 Heat the cream until it bubbles – do not boil. 2 Add chocolate and stir over extremely low heat until the chocolate has melted. Remove from heat and leave to cool. 3 To layer the sponges,
Always remove the eyes of the fish with a teaspoon and discard before commencing with the stock. Place 2kg of fish bones and trimmings in a pot and cover with salted water. Set aside for 5 minutes and discard the water. Place the fish bones and trimmings in a large pot and add 1 chopped onion, 1 chopped leek, 1 chopped celery stick, a few peppercorns, 1 bay leaf and the juice of 2 lemons. Pour in 2L of water and bring to a boil, skimming any scum from the surface. Reduce heat and simmer, about 30 minutes. Strain through…
This cake is wonderful for a tea party. Serve it with a selection of Asian teas, as they will complement the cake perfectly.
The unusual addition of pawpaw lends a deliciously fruity taste and lovely colour to this simple pizza. TO DRINK: Lammershoek Roulette 2005’s nuances of violets, cherries and spice matches the pancetta and Brie
Print Recipe Cheat's cupcakes and chocolate curls Serves: 12 Cooking Time: 20 mins Ingredients 400g plastic icing 10ml vanilla extract 12 vanilla cupcakes 50g 70% dark chocolate, melted Instructions 1 Put the icing into a bowl and mash well with a wooden spoon to soften. Add the vanilla and beat well with the wooden spoon
To drink: Go for the fragrant, nutty-peach character of Tamboerskloof Viognier.
A quirky twist on grilling marinated pork belly – these bite-sized pork burger buns get spiced up with chilli, ginger and a dollop of kimchi. Make your own…
Recipe by Jacques Erasmus
Print Recipe Spiced Moroccan lamb shanks Serves: 4 Cooking Time: 2 hrs 20 mins Ingredients 1,5kg lamb shanks salt and freshly ground black pepper, to taste 15ml (1 tbsp) ground turmeric 60g (½ cup) flour 125ml (½ cup) olive oil 15ml (1 tbsp) ground cinnamon 10ml (2 tsp) ground cumin 10ml (2 tsp) ground ginger
Print Recipe Nectarine, baby greens and sprout salad Serves: 4 Cooking Time: 5 mins Ingredients Salad 2 nectarines, stoned and sliced 80g baby greens 40g beetroot sprouts 40g onion sprouts salt and freshly ground black pepper, to taste Dressing 100ml olive oil 20ml (4 tsp) sesame oil juice of 1 small lemon Instructions 1 Combine