A young chef at the old Durban Country Club is steering this venerable institution into a new culinary era. By Tracy Gielink The Durban Country Club is an architectural and social landmark steeped in colonial tradition, as well as as porting bastion with modern relevance. Both the current and historical aspects attracted chef Brent Assam into the folds of the grand Cape Dutch building. The city of Durban has grown up around the club, whose members are cocooned from the noise of two motorways by the pristine golf course (where Gary Player won his first South African Open in 1956). There…
Print Recipe Golden silk prawns Serves: 2 - 4 Ingredients 30ml (2 tbsp) corn flour 10ml (2 tsp) Chinese savoury custard powder (tin is branded Shiqiu Pai) pinch of salt 2 large egg whites oil, for deep-frying 10 prawns, peeled and cleaned, tails intact 60ml (¼ cup) Japanese mayonnaise (the type used for sushi) 500ml
These are especially popular during Chinese New Year season. This is one of the more difficult Chinese recipes. The balls need to be turned continuously in the hot oil in order to expand evenly, and this takes practice. You may not end up with the perfect balls sold in Chinese bakeries, but they will still be delicious.
Print Recipe Brussels sprout, leek and hazelnut sauté Serves: 4 Cooking Time: 10 mins Ingredients 500g Brussels sprouts, halved 15ml (1 tbsp) butter 5ml (1 tsp) fresh ginger, finely grated 250g leeks, sliced 20ml (4 tsp) olive/avocado oil 50g hazelnuts, roughly chopped 5ml (1 tsp) sesame oil salt and freshly ground black pepper, to taste
F&HE reader Thandi Skye Warden sent us her favourite family recipe“Simon ‘Baba’ Ndlovu was my father’s right hand and helper for 38 years. He was also my best friend and cherished playmate. We picked apricots, peaches, plums and figs, and those we didn’t gorge on we made into stewed fruit and crumbles. We played hide and seek in the mielie field and ate mielies for lunch lathered in butter, salt and pepper… I recall Baba’s tasty meat and fish dishes and the Jewish dishes he could make, like kneidelach (matzo balls) in chicken soup. But the best treats were the winter…
A comforting winter dinner like no other. We cannot get enough of this oxtail in red wine with naartjies. Stoke the fire, enjoy a glass of wine and celebrate…
There are many cuts and styles of ribs that lend themselves to barbecuing or roasting. By general rule of thumb, the meat should be fall-apart tender but still cling to the bone. LAMB RIBS are quite fatty, making them a very tasty, flavoursome cut. Get your butcher to trim any visible fat from the bones. Lamb ribs take less time to cook than pork or beef and are best eaten hot from the grill or oven. BEEF RIBS are tender and meaty, ideal for braised Asian dishes. They also work beautifully with a dry spice rub, then roasted slowly in…
Print Recipe Sweet potato chips with herb salt Serves: 4 Cooking Time: 15 Mins Ingredients HERB SALT 30ml (2 tbsp) fresh herbs (such as rosemary, thyme, oregano, mint) 30ml (2 tbsp) sea salt flakes oil, for deep-frying 2 large orange-fleshed sweet potatoes, thinly sliced Instructions 1 For the herb salt, pound the herbs in a