This recipe is great for showing off the shapes and colours of your tomatoes. It might seem a bit strange to use butter instead of olive oil in a tomato sauce, but it helps thicken the sauce without having to cook the tomatoes down to a pulp –and it tastes pretty good too!
Baileys cheesecakes topped with candied orange peel are spiked little sensations. Baileys is a deliciously creamy liquer, so these cheesecakes just become even silkier than normal with this…
Good old-fashioned lemon curd. This recipe comes to us via Craig Hibbert, ex-pastry chef at The Palace Hotel, Sun City.
This classic combination of apple and pork with a pistachio twist is simply delicious.
I found this at The Radium Beer Hall in Johannesburg and I love it. Thank you to Manuel, and to Artemis for managing to pass the recipe on to me. Manny says to use a good, fairly strong beer with character because that’s what will end up on your plate.
Cook’s tips: • Remove the grill racks from a Weber, open the vents and make a fire in the bowl. Place the potjie on the fire once it’s burning at a low heat – the hot air will circulate around the potjie resulting in even cooking. If you don’t want to make a fire you can place the potjie on a gas hob. • Instead of chicken stock you can also make stock from the off-cuts of the guinea fowl if you’re using a whole bird. • Pasta noodles or dried fruit are great added to the top of the…
This Anglo-Indian fusion was a feature on many breakfast sideboards as it was a great way to use up leftovers. It’s authentic when made with smoked haddock. To…
TO DRINK: A minerally, unwooded French chablis