F&HE reader Thandi Skye Warden sent us her favourite family recipe“Simon ‘Baba’ Ndlovu was my father’s right hand and helper for 38 years. He was also my best friend and cherished playmate. We picked apricots, peaches, plums and figs, and those we didn’t gorge on we made into stewed fruit and crumbles. We played hide and seek in the mielie field and ate mielies for lunch lathered in butter, salt and pepper… I recall Baba’s tasty meat and fish dishes and the Jewish dishes he could make, like kneidelach (matzo balls) in chicken soup. But the best treats were the winter…
A comforting winter dinner like no other. We cannot get enough of this oxtail in red wine with naartjies. Stoke the fire, enjoy a glass of wine and celebrate…
There are many cuts and styles of ribs that lend themselves to barbecuing or roasting. By general rule of thumb, the meat should be fall-apart tender but still cling to the bone. LAMB RIBS are quite fatty, making them a very tasty, flavoursome cut. Get your butcher to trim any visible fat from the bones. Lamb ribs take less time to cook than pork or beef and are best eaten hot from the grill or oven. BEEF RIBS are tender and meaty, ideal for braised Asian dishes. They also work beautifully with a dry spice rub, then roasted slowly in…
Print Recipe Sweet potato chips with herb salt Serves: 4 Cooking Time: 15 Mins Ingredients HERB SALT 30ml (2 tbsp) fresh herbs (such as rosemary, thyme, oregano, mint) 30ml (2 tbsp) sea salt flakes oil, for deep-frying 2 large orange-fleshed sweet potatoes, thinly sliced Instructions 1 For the herb salt, pound the herbs in a
Simple tips for smart food… by Anna MontaliHow to make quick lemon curd The trick is to make sure the egg doesn’t curdle by careful heating and constant stirring. In a large mixing bowl place 100g butter, 200g (1 cup) sugar and 3 large eggs. Using a hand-held blender, mix until well combined. Add the juice and zest of 4 large lemons and continue to mix. At this stage the mixture will look as though it has curdled, but don’t worry. Spoon it all into a pot and slowly bring to the boil, stirring continuously with a wooden spoon. Reduce…
Stefan Marais of Societi Bistro knows how to mix French class with South African comfort. Richard Holmes Winter is a time for comfort food, and in a Cape winter there are few restaurants as cosy as Societi Bistro. Rain taps against the sash windows while vintage Victorian fireplaces crackle cheerfully with warmth. Apron-clad waiters bustle back and forth as the high ceilings resonate with the burble of happy chatter. Rough brick walls frame daily specials scribbled on chalkboards, as plate after plate of comfort food flows out from the pass of Stéfan Marais’ kitchen. “There’s something rewarding about long, slow…
TO DRINK: An unoaked Chardonnay like Bouchard Finlayson Sans Barrique will refresh the palate with bright fruit, without overpowering the delicate veal flavour.