This pasta is great for summer – zesty and fresh minus all the heavy sauces.
Sushi is raw fish, right? Not when you’re from South Africa! This mouth-watering snack will definitely get friends and foes talking at your next braai
TO DRINK: Kir Royal – sparkling wine with cassis liquor.
This recipe for sticky chicken thighs with warm marinated Rosa tomatoes and chunky tzatziki is perfect for leftover chicken. Simply shred it up, mix it with marinade and…
Print Recipe Crispy-skin tarragon chicken with cucumber and fennel salad Serves: 4 Cooking Time: 40 mins Ingredients 45ml (3 tbsp) butter, softened 45ml (3 tbsp) fresh tarragon, chopped sea salt and freshly ground black pepper, to taste 4 x 200g chicken breast fillets, skin on, trimmed 60ml (¼ cup) olive oil 60ml (¼ cup) fresh
Lemon-roasted chicken with parsnips is full of tangy deliciousness. Reducing the oven heat and leaving the chicken in for a little while longer is a great way to make the meat especially tender. A great family dinner!
This delicacy must be hard on the outside and soft on the inside. I came across this recipe at a cooking school in Seville. Serve it as part of a tapas feast with Manchego cheese and sliced tomatoes.
Print Recipe Kamikaze fries with spicy Asian ketchup Serves: 6 Cooking Time: 1 hour Ingredients SPICY ASIAN KETCHUP 200ml hoisin sauce 50ml soya sauce 1 medium-heat red chilli, finely chopped knob fresh ginger, peeled and grated juice of ½ lime SPICE SEASONING 75ml Cajun seasoning 15ml (1 tbsp) cayenne pepper KAMIKAZE FRIES oil, to deep-fry
Recipes and styling by Nomvuselelo Mncube Photographs by Dylan Swart
Written by Sally-Ann Creed (Functional Integrative Nutritional Therapist and co-author of The Real Meal Revolution), and Jason Whitehead (chef, presenter and consultant in the restaurant industry), Tasty WasteNOTS…
This fish with baby leeks and borlotti beans pairs well with a Sauvignon/Semillon blend. It is a classic match with seafood. For a spoil try Vergelegen White Blend, even more food-friendly with at least six years ageing.