TO DRINK: A minerally, unwooded French chablis
This is a classic Italian dessert that can be made using any kind of jam – I’ve used cherry jam for a sweetly tart taste. TO DRINK: Corretto…
Modern rum babas are of Parisian origin, and just as popular today as they were in the 1800s. An old favourite on the dessert trolley, the secret is to saturate the cakes with the syrup. Serve these scrumptious treats at a tea party.
Salmon mousse originates from The Crusoe Hotel, Lower Largo, Fife, in Scotland. Chef J.A. Crawford Horne invented a dish called salmon pâté which included cucumber in the mixture.…
Game is becoming increasingly easier to find and is such an appealing alternative to mass-farmed domestic animals. I used impala, but springbok or kudu also work well. Cook’s tips: • Potato gnocchi lightly tossed in sage butter, sprinkled with Parmesan and flat-leafed parsley gives the casserole a delicious Italian twist. • Instead of gnocchi, top the casserole with a puff pastry lattice blanket. Cut puff pastry into 3cm strips and weave a blanket to fit your pot. Paint with lightly beaten egg and bake separately until golden and crispy on an oiled baking tray at 200°C. Slide it onto the…
The fresh and earthy flavours of a Waldorf salad are surprisingly delicious with tender meat. Seared beef Waldorf salad with pont-neuf potatoes is the perfect combination of salty, creamy,…
Crostoli, or “sweet knots”, are called by different names depending on the region of Italy: frappe, chiacchere and cenci are just a few. Although they’re eaten all over Italy, these pastry twists are especially popular in the north. They’re not too sweet and are delicious served with coffee after dinner.
Makes: about 15 TO DRINK: Nuts add a certain richness that asks for a wooded sauvignon; enjoy with Bellingham Maverick Wooded Sauvignon Blanc 2005
This was inspired by the suspiros (meringues) and bag of beautiful almonds we brought back from the Algarve. This has dates and figs served in layers with whipped…
Serve the fritters immediately – once they cool down they become chewy. You can also serve the fritters in a fresh tomato sauce, almost like gnocchi. TO DRINK: Go for Scali Blanc 2006, complex with a generous starfruit, persimmon and buttery palate and hints of orange
This recipe was adapted from a book called The French Kitchen, by Fran Ward and Joanne Harris. It’s not only one of the easiest I’ve tried, but also…