Print Recipe Creamy goat’s cheese and rocket pesto tarts Serves: 6 Cooking Time: 1 hour Ingredients ROCKET PESTO 500ml (2 cups) rocket leaves a zest of ½ lemon 60ml (¼ cup) Parmesan, grated 60ml (¼ cup) walnuts 1 garlic clove 80ml (1/3 cup) olive oil salt and freshly ground black pepper, to taste TARTS 400g
TO DRINK: Jordan Chardonnay 2008, with a smattering of oak to match the smoky flavour of the mozzarella, and racy acid to cut through the richness.
This dish is great served with a green salad, fried chips or a simple tomato salad. TO DRINK: Newton Johnson Sauvignon Blanc or Groote Post Old Man’s Blend…
Print Recipe Hot and sour medley of mushroom soup Serves: 6 Cooking Time: 30 mins Ingredients 30ml (2 tbsp) olive oil 1 onion, finely chopped 2 sticks lemon grass, chopped 30ml (2 tbsp) galangal or ginger 2 garlic cloves, crushed 1 red chilli, seeded and chopped (optional) 500g assorted mushrooms (button, portobello, shiitake and porcini)
Print Recipe Roasted vegetables and fennel with rocket pesto Serves: 6 Cooking Time: 40 minutes Ingredients 350g butternut, cut into chunks 1 red pepper, seeded and cut into chunks 6 baby marrows, cut into chunks 2 red onions, cut into chunks 2 aubergines, cut into chunks 3 fennel stalks, cut into chunks 45ml (3 tbsp)
Contrary to popular belief, chilli con carne doesn’t have its roots in Mexico, but comes from the good ol’ state of Texas.
To drink: Serve this salad with fresh, zesty and refreshing pomegranate juice. Susie Vincent has been a caterer for more than 15 years. She has delighted palates both…
TO DRINK: Tame the richness of this dish with a cap classique such as Villiera Tradition Brut.