Hildagonda Duckitt’s bobotie is a tried and tested family favourite. This dish is also an instant South African classic, thanks to its traditional preparation and ingredients. Robust and…
Flash-fried hanger steak with wild mushrooms is deliciously tender, lightly spiced and slightly earthy. Hanger steak might be a lesser known cut of meat in comparison to fillet…
Cocoa was one of the discoveries Columbus made while searching the spice routes in the East. Tartlet of braised oxtail with pears and bitter chocolate certainly does his…
Print Recipe Chicken stock Serves: Makes about 1,5L of stock. Instructions 1 Put 1kg of chicken bones in a large pot. Chop 1 small carrot, 1 leek, 1 onion and 1 celery stick together with a few peppercorns and one bay leaf, and add to the pot. Add about 3 litres of cold water and
Cook’s tips: If you do not have cheesecloth, a coffee filter or empty teabags can be used. If the cinnamon sticks are too hard to break by hand,…
You don’t know true meaty elegance until you’ve tasted Beef Bourguinon a la Hassan. It might take a bit of time, but every minute is worth it. This dish…
Print Recipe Grilled brown mushrooms with Parmesan, spinach and pine nuts By Food And Home Entertaining – Serves: 4 Cooking Time: 20 mins Ingredients 4 large brown mushrooms 500ml (2 cups) baby spinach, finely chopped 250ml (1 cup) Parmesan, freshly grated 60g (½ cup) dry breadcrumbs 125ml (½ cup) pine nuts juice and zest of