Print Recipe Pumpkin ale and caramel blondies Serves: 24 Cooking Time: 1 hour Ingredients 340g unsalted butter, at room temperature 200g castor sugar 260g light brown sugar 2,5ml (½ tsp) salt 4 eggs 200g self-raising flour, sifted 200g cake flour, sifted 150ml Van Hunks Pumpkin Ale (available at select liquor retailers) 200g Wilson’s Cream Caramels,
People love this light, tasty way of cooking fish. Serve your grilled angelfish with macadamia mayonnaise with green vegetables and baby potatoes.
Print Recipe Baby spinach and avocado salad with fennel, toasted walnuts and crispy bacon Serves: 4 Cooking Time: 15 minutes Ingredients VINAIGRETTE 60ml (¼ cup) extra virgin olive oil juice of 2 limes 30ml (2 tbsp) honey 5ml (1 tsp) Dijon mustard 1 chilli, seeded and thinly sliced SALAD 300g baby spinach and a variety
Cool the afternoon down with refreshing coconut prawns with mint and lemongrass. It’s quick, easy and delicious!
Print Recipe Smoked snoek pâté with sesame mosbolletjie French toast and black cherry compote Serves: 4 – 6 Cooking Time: 45 minutes Ingredients SNOEK PÂTÉ 125g cream cheese, at room temperature 100g good-quality shop-bought mayonnaise juice of ½ lemon small handful fresh parsley, roughly chopped 100g smoked snoek, flaked salt and freshly ground black pepper,
Print Recipe Prosciutto-wrapped asparagus soldiers with Parmesan coddled eggs Serves: 6 Cooking Time: 30 mins Ingredients ASPARAGUS SOLDIERS 18 fresh asparagus spears 18 slices prosciutto olive oil, to drizzle PARMESAN CODDLED EGGS butter, softened, to grease 6 ramekins sea salt flakes and freshly ground black pepper, to taste 90g Parmesan, freshly grated 6 eggs 90ml
Print Recipe Panko-crusted Scotch eggs with ranch-style mayo Serves: 8 Cooking Time: 30 – 45 minutes Ingredients 8 large eggs 500g pork-sausage mince Handful fresh parsley, roughly chopped Handful chives, chopped 10ml (2 tsp) wholegrain mustard Salt and freshly ground black pepper, to taste flour, to dust 2 eggs, lightly whisked 100g panko/dried breadcrumbs vegetable
Print Recipe The Wolfpack ostrich burger Serves: 4 Cooking Time: 1 hour and 30 minutes Ingredients 600g ostrich mince 15ml (1 tbsp) Dijon mustard 30ml (2 tbsp) fresh flat-leaf parsley, chopped Maldon Sea Salt and freshly ground black pepper, to taste a knob of butter 15ml (1 tbsp) onion, chopped 250g frozen blueberries 15ml (1
Print Recipe Cuvée Restaurant at Simonsig Estate’s ostrich neck bredie Serves: 4 Cooking Time: 3 hours + overnight to mature Ingredients 3 garlic cloves 2 onions 30ml (2 tbsp) olive or avocado oil 15ml (1 tbsp) butter 1kg ostrich neck pieces 10ml (2 tsp) sea salt 2,5ml (½ tsp) freshly ground black pepper 6 ripe