This delicious braaied chimichurri seabass with roasted sweet potatoes and relish is seasoned to perfection. Start the fire 30 minutes before you are done prepping the raw ingredients. Make sure that the coals are hot. The trick is to get all the ingredients cooked and finished at the same time. Rub the seabass skin with olive oil so that it doesn’t stick, but the grill must be HOT. The fish must be left untouched once it is on the braai. Recipe by Allistaire Lawrence
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,
We love this update of a retro South African starter! Perfect at a dinner party on a warm evening and best enjoyed outside, with a glass of sauvignon…
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 Salmon, spinach and sour cream-filled muffins Serves: 4 Cooking Time: 30 mins Ingredients 150ml fresh cream 150ml milk 3 eggs 15ml (1 tbsp) fresh chives, chopped + extra, to garnish 2,5ml (½ tsp) salt 100g hot smoked salmon flakes 200g baby spinach, wilted and roughly chopped 125ml (½ cup) sour cream fresh basil,
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
Print Recipe De Hoek’s coffee-marinated ostrich salad with roast pears, Gorgonzola and honey vinaigrette dressing Serves: 8 Cooking Time: 1. For the ostrich, stir together all of the ingredients except the ostrich fillet until fully dissolved. Add the ostrich steaks to the marinade, weigh down with a plate and marinate for 6 hours. 2. Remove
Print Recipe Parmesan-dusted baby marrow fries Serves: 6 Cooking Time: 30 mins Ingredients 500ml sunflower oil, to fry 400g baby marrows, washed and julienned Maldon sea salt and freshly ground black pepper, to taste 150g Parmesan, grated, to serve Instructions 1 Heat the oil in a medium saucepan over high heat. Add the baby marrow
Print Recipe Baby marrow and kale flapjack stack Serves: 15 Cooking Time: 30 mins Ingredients 200g baby marrows, grated 15ml (1 tbsp) sea salt handful kale, shredded sea salt and freshly ground black pepper, to taste 30ml (2 tbsp) fresh basil, chopped 30ml (2 tbsp) fresh parsley, chopped 150g cream cheese 1 large egg 60ml
Print Recipe Baby marrow soup with green tea and pavlova Serves: 6 Cooking Time: 45 mins Ingredients 2 egg whites 100g castor sugar 250g baby marrows, washed and grated 250ml (1 cup) fresh cream 450ml milk 5ml (1 tsp) cornflour pinch of grated nutmeg salt and freshly ground black pepper, to taste pinch of sugar