What do chefs do at home that they wouldn’t do in their restaurant kitchens? By Lisa van der Knaap Louise Gillett, head chef at Bartholomeus Klip Farmhouse When I’m not working I… read food magazines, watch rugby and garden. When I cook at home I love making a potjie. It’s such a social dish to share with friends and family, because you can sit back and enjoy yourself while it cooks. In winter I make a hearty potjie with rich oxtail or lamb, and in summer a lighter one with chicken or ostrich. I also love pasta, maybe because of…
Four South Africans are doing things the natural, old-fashioned way, from cheese making to meat curing to flour millingRICHARD HOLMES Stone-ground flour: Nico Steyn of Eureka Mills Great…
Sue de Groot embraces global gastronomy at a British food festivalSue de GrootYou can tell a lot about a country from its food. If you got into a time machine and were dropped in post-war London, you’d know it immediately from the ration books, the eggless cakes and the way people reacted to the sight of a lemon. With England in the grip of a punishing recession you might expect to find similar privations and belt-tightening measures today. But no. Far from cutting back on luxuries, the capital’s restaurants and purveyors of fine foods seem to have embarked on an…
Simple tips for smart food… by Anna Montali How to make tempura batter Beat 1 large egg in a mixing bowl and add 250ml (1 cup) ice-cold soda water. Sift in 120g (1 cup) cake flour and mix very lightly. Don’t beat out any lumps as they are necessary for a perfect tempura batter. Use immediately. How to make pickled ginger Wash about 1kg fresh young ginger, rubbing well until clean. Slice finely, place in a bowl and sprinkle with salt. Leave to rest for about 30 minutes. Dry the slices with paper towel and…
Find out who cooks what in Cyrildene’s vibrant Chinatown, where fireworks explode at New Year and every day is a fresh celebration of flavourANNA TRAPIDOThe restaurants of Derrick…
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…
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