Print Recipe Jacques Erusmus Ingredients 30ml (2 tbsp) oil 1 onion, finely chopped 2 cloves garlic, crushed 15ml (1 tbsp) grated ginger 2,5ml (½ tsp) curry powder 1 chilli, chopped 5ml (1 tsp) ground coriander 5ml (1 tsp) ground cumin 2ml turmeric 250g frozen mixed vegetables frozen samoosa pastry (pur), thawed oil, for deep-frying Instructions
TO DRINK: The grassy, lemon flavours of a semillon is like a squeeze of lemon over the fish and brings out the sweetness of the peas
Print Recipe Herby poached salmon with greens and steamed basmati Ingredients 750ml (3 cups) vegetable stock 1 red chilli, sliced juice and zest of 2 limes 5cm fresh ginger, sliced sea salt and freshly ground black pepper, to taste 4 x salmon fillet portions steamed basmati rice, to serve fresh rocket, to serve sliced red
An English classic! Mini Yorkshire puddings with rare roast beef, jus, horseradish cream and pink peppercorns are simply irresistible. Light pastry, tender meat, and delicious sauces are all you need for an amazing dish.
Slow cooking ensures the meat is tender and can easily be shredded for the ultimate sandwich… TO ASSEMBLE Toast the bread or rolls in the oven. Spread with…
This caramelised onion, goat’s cheese and tomato tart is perfect for breakfast, lunch or dinner.
Print Recipe Vietnamese vegetable pho noodle soup with Asian basil Serves: 4 Cooking Time: 1 hour 45 mins Ingredients STOCK 1 onion, chopped 1 x 5cm piece fresh ginger, sliced 4 star anise 1 cinnamon stick 30ml fish sauce 15ml sugar 1,5 litres good-quality vegetable stock juice of 2 limes salt, to taste SOUP 12
With everyday use your knives, spoons and forks may begin to darken. For sparkling, like-new cutlery, submerge your cutlery overnight (and preferably for a day) in a solution of 1 part bleach to 2 parts hot water.
Sift together 500g icing sugar and 450g very finely ground almonds three times in a bowl. Add 2 large egg whites and 5ml (1 tsp) vanilla extract and…
Print Recipe Filo egg cups Serves: 4 Ingredients 30ml (2 tbsp) melted butter 4 sheets filo pastry 200g roasted vine tomatoes 150g roasted peppers 45ml (3 tbsp) chopped piquanté peppers 100g feta, crumbled 4 eggs sea salt and freshly ground black pepper, to taste fresh rocket, to serve Instructions 1 Preheat the oven to 180°C
By Rosanne BuchananReuben Riffel is without a doubt one of the most likeable, easy-going celebrity chefs around. No airs and graces, in spite of his meteoritic rise to fame over the past few years. I sat next to him over a dinner recently and he is just as uncomplicated and yet as substantial as his food. (And very calm considering he oversees three restaurants, is the face of Robertsons Spices, a Fairtrade ambassador and has just become a dad for the second time!) We were at Reuben’s at the One & Only hotel at the V&A Waterfront to taste his…