Paella can be a simple or very elaborate dish. This recipe is a little more elaborate, but the pricier ingredients can be omitted or substituted to your taste. TO DRINK: Bouchard Finlayson Blanc de Mer works really well with seafood dishes, as the name suggests. It’s complex, smooth and has a long finish. RUDI’S TIPS • Use the best saffron threads available and not saffron powder. • Instead of chicken thighs, you can also use drumsticks. • Paella is traditionally made with shortgrain rice which absorbs the liquid but stays firm. Use Spanish bomba rice if you can get it,…
This loaf is the ultimate picnic side dish. The bread contains all the lovely deli ingredients you would normally have to lug around in heavy jars and containers.…
Print Recipe Endive, caramelised walnut, pear and Gorgonzola salad Serves: 4 Cooking Time: 25 mins Ingredients DRESSING 5ml (1 tsp) brown sugar 45ml (3 tbsp) red wine vinegar 80ml (? cup) sunflower oil salt and freshly ground black pepper, to taste 1 garlic clove, finely chopped oil, for frying 2 pears, sliced 125ml (½ cup)
Print Recipe Thai salad with warm sesame and ginger dressing Serves: 4 Cooking Time: 20 mins Ingredients 4 baby marrows, julienned 4 carrots, julienned ½ head red cabbage, thinly sliced 1 Granny Smith apple, julienned 5cm fresh ginger, peeled and julienned 1 green chilli, seeded and julienned a handful of fresh mint, chopped a handful
Shredded Brussels sprouts with crispy pancetta and balsamic vinegar Take 150g Brussels sprouts and shred using the shredding option on a food processor. Heat 30ml (2 tbsp) olive…
Print Recipe Coffee and coconut meringue roulade with coffee cream syrup-sauce Serves: 10 Cooking Time: 1 hr 10 mins + cooling Ingredients 6 egg whites a pinch of salt 210g (1 cup) castor sugar 15ml (1 tbsp) cornflour 5ml (1 tsp) vanilla essence 5ml (1 tsp) white vinegar FILLING 350ml fresh cream 50g castor sugar
Print Recipe Polenta with capers and black peppercorns Serves: 6 Cooking Time: 30 mins Ingredients 375ml (1½ cups) water 500ml (2 cups) milk 250ml (1 cup) polenta 30ml (2 tbsp) capers 15ml (1 tbsp) black peppercorns a pinch of salt 60g smoked salmon, to serve caviar or salmon roe, to serve beetroot micro leaves, to
You can control the heat by adding wasabi a little at a time to the mayonnaise – don’t overdo it. COOK’S TIPS Serve the sushi rice immediately if…
Lianne Scher of gingerbreadlane, email [email protected], tel 011-540-1500