You can use any fruit you like: apples, figs, apricots, pears… and the fruit can be either fresh or preserved. Here I’ve used a peach puree for the base and put plums on top. The nutty-wheat gives the pastry a wonderful texture. You can serve the tart with clotted cream, crème anglaise, custard or even fat-free yoghurt. Nicky Gibbs is the executive chef at The Westcliff Hotel in Johannesburg. Call 011-481-6000 for bookings or visit www.westcliff.co.za.
This loaf is the ultimate picnic side dish. The bread contains all the lovely deli ingredients you would normally have to lug around in heavy jars and containers. You can use any leftover deli items in your fridge, like tapenade, marinated veggies or olives.
You have to try this dish to experience the perfect balance of all flavours from Italy… a journey on its own! Roma salad with aubergines, baby marrows, haloumi and…
Print Recipe Endive, caramelised walnut, pear and Gorgonzola salad Serves: 4 Cooking Time: 25 mins Ingredients DRESSING 5ml (1 tsp) brown sugar 45ml (3 tbsp) red wine vinegar 80ml (? cup) sunflower oil salt and freshly ground black pepper, to taste 1 garlic clove, finely chopped oil, for frying 2 pears, sliced 125ml (½ cup)
TO DRINK: Domain Vacheron Sancerre 2008 (France), bright, light and flinty.
Print Recipe Thai salad with warm sesame and ginger dressing Serves: 4 Cooking Time: 20 mins Ingredients 4 baby marrows, julienned 4 carrots, julienned ½ head red cabbage, thinly sliced 1 Granny Smith apple, julienned 5cm fresh ginger, peeled and julienned 1 green chilli, seeded and julienned a handful of fresh mint, chopped a handful
Shredded Brussels sprouts with crispy pancetta and balsamic vinegar Take 150g Brussels sprouts and shred using the shredding option on a food processor. Heat 30ml (2 tbsp) olive or avocado oil in a non-stick pan. Fry the sprouts for 3 minutes and season well with Maldon Sea Salt and freshly ground black pepper. Add crispy pancetta crumbs and 15ml (1 tbsp) of good quality balsamic vinegar. Serve hot with crispy, sticky pork. Steamed Brussels with lemon almond butter Steam 200g Brussels sprouts until just tender. Add 50g butter to a non-stick frying pan over high heat – keep on heat until…
Print Recipe Coffee and coconut meringue roulade with coffee cream syrup-sauce Serves: 10 Cooking Time: 1 hr 10 mins + cooling Ingredients 6 egg whites a pinch of salt 210g (1 cup) castor sugar 15ml (1 tbsp) cornflour 5ml (1 tsp) vanilla essence 5ml (1 tsp) white vinegar FILLING 350ml fresh cream 50g castor sugar
Print Recipe Polenta with capers and black peppercorns Serves: 6 Cooking Time: 30 mins Ingredients 375ml (1½ cups) water 500ml (2 cups) milk 250ml (1 cup) polenta 30ml (2 tbsp) capers 15ml (1 tbsp) black peppercorns a pinch of salt 60g smoked salmon, to serve caviar or salmon roe, to serve beetroot micro leaves, to
You can control the heat by adding wasabi a little at a time to the mayonnaise – don’t overdo it. COOK’S TIPS Serve the sushi rice immediately if you want it hot. This rice can also be served cold. To make the wasabi mayonnaise, mix wasabi powder with water to make a paste. Add the paste to the mayonnaise a little at a time, until it is to your liking.
Lianne Scher of gingerbreadlane, email [email protected], tel 011-540-1500