Recipe from the Gemelli feature in our September 2016 issue (pages 94 – 100)
Print Recipe Spicy tripe with baked maizemeal dumplings Serves: 6 Cooking Time: 2 hours 15 minutes + 1 hour 30 minutes, to rest Ingredients Dumplings 310g bread flour, sifted + extra, if needed 10g dried yeast 50ml brown sugar 250g maize meal 100ml boiling water 150ml warm water 2 eggs, lightly beaten 100g butter, softened
I grew up LOVING pasta – especially pesto pasta. This is the healthy version. It tastes just as good and won’t leave you feeling bloated.
This lean, mean ostrich burger is bulked up for the boys with crisp bacon and lashings of sweet red onion marmalade. For the red onion marmalade: 1. Heat…
Print Recipe Sweet potato shoestring fries Serves: 4 Cooking Time: 15 - 30 minutes Ingredients 2 large sweet potatoes, cut into matchsticks Sunflower oil, to deep-fry Sea salt flakes, to season (optional) Instructions 1 Place the sweet potato matchsticks in water if not using straight away. Dry the fries between two clean tea towels to
Your guests will be wrestling over this tasty hot dog with a Mexican twist! We love the zesty salsa fresca and crunch of the nachos.
Cheese, Chilli, Fried onions. What more could one want on a hot dog? We’re sure Will Smith would agree.
Print Recipe Mushrooms on toast Serves: 2 Cooking Time: 45 minutes Ingredients 45g butter 150g exotic wild mushrooms 110g button mushrooms 10 sprigs fresh sage + extra, chopped, to garnish 3 brioche buns, sliced in half 100g mascarpone cheese 1,25ml (1/4 teaspoon) truffle oil Instructions 1 Heat the butter in a frying pan over medium
Print Recipe Father’s Day Breakfast Tart Recipe Serves: 2 Cooking Time: 30 Ingredients 15 ml (1 tbsp) olive oil 100g chorizo sausage, sliced 200g vine tomatoes 150g mixed wild mushrooms 125g ready-made puff pastry, defrosted 15ml (1 tbsp) tomato paste 100g buffalo mozzarella/fior di latte, torn Salt and freshly ground black pepper, to taste 1
This amazing recipe is the ideal treat for any occasion – it is so easy to prepare, and the flavours work perfectly together.
We’ve seen an explosion of flavour-infused artisanal gins emerge recently – meaning we’re starting to demand more than just a juniper-berry taste from our gin! Instead of spending a small fortune on a special bottle of craft-distilled gin, why don’t you pimp that cheapie in your booze cabinet and create a fabulously unique toffee version? Finely crush a 150g packet of Werther’s Original Classic Cream Candies and combine with 250ml (1 cup) gin. Allow to stand for 10 minutes so the toffees soften a little, before blitzing the gin-toffee mixture in a blender. Leave for about 1 hour to infuse,…
We chat to Jenny Handley about her new JHP Gourmet Guide, which is simply delectable! Jenny Handley is a brand performance specialist, owner of JHP and author of…