Recipe by Debbie Payne Makes: a 130g jar, serves 2 (in pasta) Difficulty level: Easy Time: 10 minutes INGREDIENTS: 100g marinated sun-dried tomatoes, drained 10g capers 20g Parmesan, finely grated 20g Peppadews™ 15g biltong, finely grated 20g almonds, finely chopped pinch cayenne pepper 135ml olive oil + extra, if needed METHOD: Add all ingredients to a food processor, except the oil, and blitz. Drizzle in the oil, while blending, until it forms a coarse, textured paste. Cook’s tip: Depending on the type of sun-dried tomatoes used and how hydrated they are, it may require more oil to get the pesto…
Print Recipe Fresh asparagus with biltong, black garlic and olive butter Serves: 6 Cooking Time: 30 mins Ingredients 75g Kalamata olives, pitted 2 anchovy fillets 30g biltong dust + extra, to garnish 6 black garlic cloves 5ml (1 tsp) light brown sugar 25ml fresh parsley, roughly chopped 1 fennel bulb 250g butter, at room temperature
Recipe by Illanique van Aswegen This surprisingly easy achar is packed full of flavour – adjust the chilli to your liking… COOK’S TIP: Mango achar is great with vegetable or chicken curries, served with rice and naan breads. Add a dollop of plain yoghurt to your curry and achar – the yoghurt adds a cooling balance to the spiciness of the dish. Achar can also be eaten with cheese and crackers or served with stews and casseroles as a spicy side dish.
Print Recipe Nicoise chutney Serves: 12 portions Cooking Time: 1 hr 40 mins Ingredients 10ml (2 tsp) olive oil 1 celery stick, diced 1 small carrot, peeled and diced 1 bay leaf 1 garlic clove, peeled and crushed 5ml (1 tsp) tomato paste 15ml (1 tbsp) wholegrain mustard 15ml (1 tbsp) brown sugar 30ml (2
Print Recipe White chocolate custard with phyllo and poached nectarines Serves: 4 Cooking Time: 30 mins 4 sheets phyllo pastry Ingredients CUSTARD 4 large egg yolks 60g castor sugar 250ml (1 cup) milk 140ml thick fresh cream 170g white chocolate, chopped NECTARINES 4 nectarines, halved and stoned 100g castor sugar 125ml (½ cup) water Instructions
This isn’t your average pub steak and egg. Steak, egg and onion mash with a red wine jus is a sohpistictaed spin on a traditional favourite that doesn’t sacrifice…
Print Recipe Fig, Parma ham and rocket crepes with a balsamic reduction Serves: 4 Cooking Time: 1hour 30 mins Ingredients PANCAKES 120g (1 cup) cake flour, sifted 5ml (1tsp) baking powder 2,5ml (½ tsp) salt 2 large eggs 190ml (¾ cup) milk 190ml (¾ cup) water 5ml (1 tsp) lemon juice 125ml (½ cup) vegetable
Similar to pâté, terrine is a French forcemeat loaf full of delicious flavours. This classic terrine with boozy figs contains some delicious sweet punches of fruit, which works perfectly with…
Serves: 4 – 6 Difficulty level: A little effort Time: 20 mins excluding freezing time Serve the sorbet in the melon skins for a gorgeous dessert. Ingredients: 1 small spanspek melon juice of ½ lemon 210g castor sugar 125ml water 250ml dry white wine Method: Cut the spanspek in half and discard the seeds. Carefully scrape out the flesh, leaving the skin intact to form “bowls” in which to freeze the sorbet. Liquidise the spanspek to form a smooth purée. Set aside. Put the castor sugar and water in a small pot, simmer for 10 minutes and allow to cool.…