Print Recipe Waldorf salad Serves: 4 Cooking Time: 15 mins Ingredients BLUE CHEESE DRESSING 60ml (¼ cup) good-quality mayonnaise 10ml (2 tsp) lemon juice 30ml (2 tbsp) water sea salt and freshly ground black pepper, to taste 100g soft blue cheese, chopped 4 Granny Smith apples, thinly sliced 1 stalk celery, thinly sliced 100g (1
This is a fantastic recipe: when served cold it is the most intense chocolate mousse in the world; bake it and it will rise and fall almost immediately when taken out of the oven. COOK’S TIPS • Pop a vanilla pod into the prune compote pan at the start. Remove at the end of the cooking and cooling process, rinse, dry and store in a jar with castor sugar or slide open after cooking and remove all the seeds and pop those back into the prune pan, discarding the pod. • The chocolate and butter can be melted in the…
This protein-packed classic bean and lentil patty is a quick fix when you’re feeling low. You just can’t beat the flavours of a Mexican twist burger with Cheddar, jalapenos,…
TO DRINK: A minerally German Riesling with a hint of sweetness pairs beautifully with delicate seafood
This dish is similar to a ceviche except it has the delicious twist of adding coconut milk to the fish after it has marinated in lime juice.
Serve this on a large platter on the table. It’s a great do-ahead starter – simply add the dressing just before serving. TO DRINK: Villiera Tradition Brut Rosé is a delicious MCC that shows off a soft perfumed nose backed up by an elegant mouth feel that will be enhanced by the fig and Parma ham flavours.
Recipe by Neil Roake