TO DRINK: The flavourful and spicy Migliarina Shiraz 2007, with aromas of cassis, cherries and nutmeg.
Print Recipe Preheat the oven to 180°C. Heat the butter and oil in a large, deep frying pan and sauté the onion together with the turmeric for a few minutes. Add the carrot and pepperand cook until the vegetables are just soft, for about 15 minutes. Add the chicken and cook until brown all over,
Print Recipe Free-form chocolate chilli truffles Serves: 8 Cooking Time: 30 mins plus extra for setting Ingredients 500g 70 percent dark chocolate, chopped 60ml (¼ cup) fresh cream 1 red chilli, seeded and finely chopped 50g butter cocoa powder, for dusting Instructions 1 Line a 20cm x 40cm tin with baking paper. 2 Place the
A small serving of risotto as a starter can only ever be a good thing
Unusually delicious; you can experiment with lots of different sweet toppings. TO DRINK: Morgenhof Cape Late Bottled Vintage 2001, a young ruby port COOK’S TIPS Experiment with alternative…
TO DRINK: A very fruity (or off-dry) bubbly is a good match with spicy food 250g red split peas
Print Recipe Couscous with roasted baby beetroot and sweet potato salad Serves: 4 Cooking Time: 20 mins Ingredients 800g baby beetroot, peeled 300g sweet potatoes, washed and chopped 90ml olive/avocado oil 20ml (4 tsp) butter salt and freshly ground black pepper, to taste 200g couscous, cooked 100g feta, crumbled 45ml (3 tbsp) fresh flat leaf
The secret to this carrot, walnut and olive oil cake with white chocolate glaze is all in the olive oil, which creates a delicious moistness. This cake is…
Print Recipe Chocolate sauce Ingredients 280g Belgian milk chocolate, chopped into small pieces 310ml milk 165ml (cup) fresh cream Instructions 1 Bring the milk and cream to the boil then pour over the chocolate. Wait for 30 seconds then mix, starting fromthe centre. 2 To assemble, place an ice-cream scoop of parfait in the middle