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
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 is right on trend, inspiring people to use everything edible, save money and waste nothing. The dishes contained within the pages of this deliciously wonderful cookbook are healthy and wholesome and include recipes for breakfast, starters, soups and salads, main dishes, snacks and smoothies, pastes, pestos and dips, desserts and even the braai. We love the nutritional information with each dish, and the wine suggestions take out the guessing work of which…
“Patate arraganate is a wonderful accompaniment to meat or fish dishes, and, if you increase the quantities, makes a lovely main course in itself when served with a salad.…
This smoked fish pairs perfectly with Graham Beck Brut or Cape Point Vineyards Sauvignon Blanc.
1. Prawn and chicken skewers with mojos 2. Sherry peas with quail eggs and ham 3. Spicy mussels with lightly flavoured garlic bread
The acidity of Sauvignon Blanc stands up to the zingy tomato flavours of the Chicken Parmigiana. One that has been aged for a few years will have a rounded flavour to suit rich foods.
There is nothing better than Sunday lunch with the family! Except maybe for an organic pot roast chicken with lemons and vegetables on the table.
Print Recipe Creamy celery, chilli and prawn spaghetti Serves: 6 Cooking Time: 20 mins Ingredients 300g spaghetti 15ml (1 tbsp) olive oil 1 onion, peeled and chopped 2 garlic cloves, peeled and crushed 500ml (2 cups) fresh cream 1 bunch celery, washed and chopped (leaves reserved, to garnish) salt and freshly ground black pepper, to
Kale crisps This ever-so-trendy vegetable has finally made its way to SA’s shores and is becoming the new super veg! A lovely substitute for spinach, it’s now available at specialist fruit…