Pick n Pay is changing things up this Heritage Day. Here are two South African favourites that get an exciting, scrumptious twist. 1. Creamy peri-peri chicken livers with pan-fried mealie-meal gnocchi: 2. Milk tart fudge:
Print Recipe Braised shin in red wine with buttered porcini mushrooms Serves: 6 Cooking Time: 3 hours and 30 minutes – Total Time: 3 hours and 30 minutes Ingredients 30ml (2 tbsp) olive oil 1,2kg free-range shins, bones in and excess fat trimmed salt and freshly ground black pepper, to taste 2 onions, peeled and
Print Recipe Winter panzanella salad with crumbed corn and ricotta fritters, and a blue-cheese dressing Serves: 4 Cooking Time: 1 hour and 30 minutes Ingredients SALAD 30ml (2 tbsp) olive oil 2 (about 350g) large beetroots, peeled and cut into thin wedges 600g crown pumpkin, thickly sliced salt and freshly ground black pepper, to taste
Recipe by Angela Ridge
Print Recipe Grilled scallops with beetroot purée Serves: 6 Cooking Time: 20 mins Ingredients BEETROOT PURÉE 60ml (¼ cup) olive oil 2 onions, finely chopped 400g beetroots, finely diced 40ml red wine vinegar 4 tomatoes, peeled, seeded and diced 2 sprigs fresh thyme 100ml fresh cream + extra, if needed SCALLOPS 30g butter 2 garlic
Print Recipe Pan-fried sesamecrusted feta with honey, caperberries and basil Serves: 4 Cooking Time: 20 mins Ingredients 100g cake flour 5ml (1 tsp) smoked paprika salt and freshly ground black pepper, to taste 600g Greek feta 1 egg, beaten with a pinch of salt 50g sesame seeds 50ml olive oil honey, to drizzle small handful
Recipe by Jacques Erasmus
Print Recipe Marshmallow and cherry chocolate hearts Serves: 15 pieces Cooking Time: 20 Ingredients 1 x 385g tin sweetened condensed milk 200g milk chocolate 100g dark chocolate 100g marshmallows, roughly chopped 100g glacé cherries, chopped Instructions 1 Heat the condensed milk and chocolates in a large saucepan over medium heat, stirring, until the chocolate has