Rudi’s tips • To make 500ml rendered duck fat, combine 1kg duck fat (ask your butcher) with 500ml water in a large, heavy-based pot. Bring to a simmer on low heat. Do not boil, as the fat will burn. Simmer gently until the water evaporates, leaving the rendered fat behind. Strain while hot and set aside until needed. • For alternative flavours, add a few cloves to the duck marinade, or 2 star anise, or some grated fresh ginger. • The oven temperature must remain very low when roasting, or the meat will end up tough and stringy. • This…
Warm blue cheese and crab dip is a delicious, if unusual, accompaniment to almost any dish. To drink: A classic gin and tonic. The herbs and aromatics in…
TO DRINK: Roodeberg White from KWV, a blend of mainly chardonnay and chenin blanc. A buttery wine with a creamy mouthfeel and lime, citrus and yeasty flavours.
Roasted root vegetables with honey, cumin and thyme are the perfect side dish. Make your veggies irresistibly delicious with these sweet, slightly spicy and fresh flavours.
Baked sweet potato with caramelised red onion, Rosa tomatoes and crème fraîche is a quick and easy winter supper for two. You can make extra caramelised red onions, which will keep in the refrigerator for about three weeks and make a fine accompaniment to most meat dishes.
These golden delights are bursting with delicious citrusy goodness. Steamed lemon pudding with granadilla curd and orange crisps are a wonderfully light dessert.
This recipe was inspired by and adapted from talented local foodie Julie Lindhiem. Rosemary-scented ginger ale is delicious and fragrant, perfect for a summer afternoon.
An elegant dish made from one of South Africa’s most beloved snacks. Biltong consommé with quail eggs is simply bursting with flavours. This lovely consommé is perfect for entertaining and…
Don’t be fooled into thinking that this elegant dish will take hours. Lamb cutlets with lentil and potato mash is quick, easy and absolutely delicious.
TO DRINK: Jean Daneel Chenin Blanc, an elegant wine with a touch of rounded oak to complement the creaminess of the Camembert and toastiness of the pistachios, and…
Print Recipe Aurelie’s veggie patties Serves: 4 Cooking Time: 20 Mins Ingredients 150g red beans, cooked 150g butter beans, cooked 150g lentils, cooked 15ml (1 tbsp) olive oil 2 spring onions, chopped 2 garlic cloves, crushed 3g ginger root, grated 1 sprig of fresh thyme, leaves only 5ml (1 tsp) wholegrain mustard 10ml (2 tsp)