This is the “parent” dough that you can use to make all but one of the other recipes. Basic bread dough is something every cook should know how to make. Adding fine ground semolina flour gives a nice colour, flavour and texture.
Recipe by Jamie Oliver I created this recipe when I got together with some Fifteen students. We all make suggestions and find ourselves making up a dish as…
A divine dish for entertaining or whenever you’re feeling for something hearty. Beef fillet served with gorgonzola brandy sauce and vegetable ribbons is deliciously seasoned and filling.
Recipe by Jamie Oliver This is the only dough that is made slightly differently because I think a tomato bread needs to be blatantly tomatoey – what’s the…
An elegant and delicious appetiser that you can eat with your fingers, these prawn and coriander mayonnaise finger sandwiches are perfect for an afternoon tea. Light, fresh and lovely!
You can replace the chicken with beef or lamb, and Indian Candy adds an interesting twist to this dish.
You don’t have to meander through the cobbled streets of Madrid to sample authentic tapas and experience what has become the spirit of sharing good food. Here are some hot new local contenders who are creating small plates with big personalities SERENA WALKERThe tapas trend has taken South Africa by storm, particularly in Cape Town, with some interesting new chefs behind the scenes who are packing the punch into bite sizes. Give our tapas trail a try… and remember it’s all about sharing so more is definitely more! Fork Head down Long Street and step inside Fork (84 Long Street,…
Fancy two weeks in southern France with a fleeting visit to Spain? KIM MAXWELL stayed close to the Mediterranean for a personal exploration of time-steeped places and produceThe…
Grilled, fresh and poached, GRILLED NECTARINES WITH BROWN SUGAR AND BRANDY Using 1 ripe nectarine per person, halve the nectarines and remove the pip as carefully as possible. Fill each half with brandy and allow to macerate for at least half an hour. Add 5ml brown sugar to each nectarine half, then place under a hot grill until the sugar has melted and starts to bubble, about 5 – 7 minutes. Remove from the heat at once and serve hot on their own or with a dollop of cream, as pictured here. BERRIES WITH YOGHURT To serve 4, combine 500ml…