For such a popular and elegant dish, it’s surprising to learn that bouillabaisse was originally created from fish that no one wanted. Marseille fisherman first created it as a…
Fried aubergine with vinegar and herbs is simply delectable. Aubergine has a wonderful soft flesh, and the skin crisps deliciously when fried. The saltiness of vinegar is the…
Crisp potato wedges with chimichurri are golden, crunchy and deliciously seasoned. The Argentine chimichurri sauce is traditionally served with grilled meat but the fresh flavours really liven up…
You simply cannot go wrong with this Rooibos tea-smoked salmon recipe. It’s fresh, delicious and the perfect quick and easy meal for the warmer season.
Print Recipe Poussins with porcini and couscous stuffing Serves: 4 Cooking Time: 1 hour Ingredients salt and freshly ground black pepper, to taste 4 poussins (baby chickens), rinsed and dried 1 lime STUFFING 25g dried porcini mushrooms 125ml (½ cup) couscous 45ml (3 tbsp) olive oil 125ml (½ cup) almonds, chopped 60ml (¼ cup) sultanas