Food & Home Entertaining’s food editor ANNA MONTALI relished a delicious visit to L Telfair Golf & Spa Resort where she cooked Mauritian cuisine with the expertsANNA MONTALI What can I say about Mauritius that you don’t already know? This is one island that has been talked about more than any other holiday destination I’m aware of: lots of sunshine, long sandy beaches, hours of relaxation and, travelling from South Africa, you don’t have to fly for hours to experience paradise. I accepted a media invitation to Mauritius and this time it was quite different – we were going to cook.…
Relaxing alongside the river at Summerfields River Lodge and Rose Spa, Jan Smuts’s former hunting lodge, offers heady romance and respite from the city madnessANNA TRAPIDOAs our six-seater,…
I find it so much easier to use a pair of sharp kitchen scissors to chop herbs and leafy vegetables like spring onions – I even cut my spinach with scissors. Simply hold the herbs or vegetables over the dish you are cooking and snip. Remembe though that basil should be torn.
Serves 2A traditional French side dish originally cooked in Vichy mineral water with sugar and butter. Thinly slice 350g peeled carrots (you can also cut them into rounds…
This warm and spicy bread is delicious with any drink and makes a welcome change from cheese straws.
Gravy is made from the juices and bits and pieces that are left behind in the roasting pan after roasting meat and chicken. Once the roast is cooked, remove it from the roasting pan and pour the fat into a jug. Allow to cool until the fat solidifies. Take a little of the solidified fat and return it to the roasting tray. Add 15ml flour and stir over a low heat until the flour is cooked through and free of any lumps. Turn the heat up and slowly pour 250ml good-quality stock, wine or water into the mixture and stir…
SIDE DISHES • Steam baby marrows, string beans, celery, leaks and peas. Place on a serving dish and season well to taste. Drizzle with olive oil and balsamic…
To achieve the correct results when boiling sugar, it’s essential to use a sugar thermometer. Check the accuracy of your thermometer by placing it in water that has just come to the boil. The boiling point of water should read 100°C, dropping by 1°C at the coast. Warm the bulb by dipping it into hot water before immersing it into the syrup. Hold the thermometer upright and read it at eye level. SUGAR STAGES • Thread 106°C – 112°C. Used for a poaching syrup • Soft ball 112°C – 118°C. Used for fondants and fudges • Hard ball 121°C –…
I prefer blanched tomatoes as I do not like the consistency of tomato skin or seeds in a dish. Blanching is the easiest and quickest way to peel…