TO DRINK: Try with an aged cabernet sauvignon; the herbaceous flavours love lamb.
Wood-smoked prime rib of beef with Bearnaise sauce and creamy Parmesan potatoes is the perfect barbecue dish. Your guests are sure to be impressed by these delicious flavours.…
A great alternative to the usual winter porridge. The baked oatmeal is firm to the touch but still slightly moist. Serve it warm with yoghurt or milk
Print Recipe Salt-baked fish with harissa paste Serves: 2 - 4 Cooking Time: 1 hr Ingredients Harissa paste 4 red chillies, roughly chopped handful fresh flat-leaf parsley, roughly chopped handful fresh coriander, roughly chopped 5ml (1 tsp) ground cumin 5ml (1 tsp) ground coriander 6 garlic cloves, peeled and roughly chopped 5ml (1 tsp) Khoisan
Steamed mussels in a ginger, fennel and tomato sauce have just enough spice to give them a flavourful kick. There’s nothing like the freshness of fennel and ginger,…
Print Recipe Steamed sole pockets Serves: 6 Cooking Time: 1 hour + 10 minutes Ingredients SOLE POCKETS 6 large soles, left whole and filleted 3 carrots, peeled and cut into strips 6 bay leaves 50ml olive oil ½ green pepper, diced ½ red pepper, diced 3 baby marrows, cut into strips 1 onion, finely chopped
Print Recipe Quiche Lorraine Serves: 1 large quiche (serves 6) Cooking Time: 1 hour Ingredients 400g ready-made shortcrust pastry 250ml (1 cup) milk 250ml (1 cup) fresh cream 3 eggs, beaten 2 egg yolks, beaten 5ml (1 tsp) nutmeg, freshly grated salt and freshly ground black pepper, to taste 200g pancetta, sliced into thin strips