Recipe by Illanique van Aswegen
Print Recipe Akhni Ingredients 1 cup fragrant rice 2-3 cinnamon sticks (approximately 4cm each) 2 whole cloves 2 whole cardamom, lightly crushed 1 tablespoon oil 1 tablespoon ghee 1 cup carrots, grated 1 cup peas, frozen 1 potato, peeled and cubed 1 onion, finely chopped salt to taste 1/4 teaspoon turmeric 1/4 teaspoon green/red masala
Aioli, a traditional Provençal sauce made from garlic, olive oil and egg yolks, is best served at room temperature. Like mayonnaise, it is often flavoured with garlic ora variety of different mustards. It’s delicious used as an indulgent dip for French fries or dolloped onto chicken and fish
Print Recipe Pepper crusted fillet steak skewers served with Béarnaise sauce Ingredients 45ml (3 tbsp) olive oil 500g sirloin steaks, cubed crushed black peppercorns oil, for frying knob of butter ready-made Béarnaise sauce Instructions 1 Rub olive oil over the steaks. Put the peppercorns on a plate then press the steaks into the peppercorns to
Zesty lime ceviche is fresh, tangy and delicious. The fresh dressing together with the pickled radish and red onions add a burst of colour on the plate. We…