By Jane Lawson (Murdoch Books)Reviewed by Kate TurnerSelf-confessed ‘Japanophile’, Jane Lawson, captures the restorative power of Japanese food in this superb collection of Japanese recipes. Finding herself stressed and unhappy, Jane retreats to peaceful Kyoto to seek balance and equilibrium in her life. What she haps upon is the artistry of Japanese cuisine, the wizardry concealed by pluming pots. Jane explores the concept of zenbu zen (everything is zen) and compiles this coffee-table book equivalent to a raked zen garden.
Asado is all about the meat – allow for about 450g per person. Marinade steaks for as long as possible before grilling them, preferably for 24 hours. For…
Granadilla in its raw form is often a little too overpowering, so you can help that by adding in butter, sugar and cream. Shortbread cookies with granadilla cream are delightful combinations of buttery pastry and fruity cream. Perfect for teatime.
We love this recipe. It’s very easy, and a good twist on Indian cuisine. The spicy sourness of the atchar works beautifully with the sweetness of the duck breast.
Apple and ginger chutney is a great way to spice up your cooking with some yummy flavours. Chutney has a distinctive light spice to it, which is delicious with the sweet apple. Tart, spicy and amazing with pork or game.
Lemon pickle is a zesty, flavourful preserve that’s sure to spice up your cooking. It’s very easy to make and is a go-to ingredient in most South Asian…
As its name might suggest, berry refresher punch is light, lovely, and fresh. Lager and vodka make a very light combination, which is perfect for these sweet and tart berries. A delicious summer drink.
Print Recipe Flat beans, baby marrow and mixed spice stew Ingredients 30ml (2 tbsp) coconut oil 30ml (2 tbsp) ground cumin 10ml (2 tsp) ground coriander 10ml (2 tsp) ground cinnamon 3 garlic cloves, finely chopped 350g flat beans 300g baby marrow, sliced 2 x 410g tins Italian peeled tomatoes, chopped 250ml (1 cup) chicken
Print Recipe Chermoula-coated grilled silvers Ingredients 2kg silvers, cleaned Chermoula 200g salted butter 2 garlic cloves, crushed 45ml (3 tbsp) fresh coriander rind of 2 limes and juice of 1 lime 15ml (1 tbsp) ground cumin 5ml (1 tsp) smoked paprika salt, to taste carrots, julienned, to serve baby marrow, to serve 1 lemon, cut
Pour 30ml Aperol, 30ml fruit brandy (we used apricot) and 30ml cherry liqueur into a shaker. Fill with ice and shake. Strain into a tall glass filled with ice. Top with a light lager. Garnish with a lemon slice and a maraschino cherry.
Fun, food, craft beer and everything else… by F&HE art director, Jani VenterHartbeespoort Dam, or Harties, as the Gauteng locals call it, has always been known as quite…