Recipe by Tessa Kiros This is fantastic. I made it in the Algarve with the wonderful cook Teresa, who I was lucky to find. Thank you, Teresa! It’s important to use small chickens or they will have burnt on the outside before they’ve cooked through. If yours are on the larger side, make sure you slash the flesh well so they cook through. If necessary, you can make one of the chickens child-friendly by not brushing with the piri piri but, instead, basting it with the lemon garlic marinade while it cooks. The piri piri will strengthen as it sits,…
The phyllo cases and creamed artichokes can be prepared a day ahead. Fill the cases about an hour before serving. TO DRINK: Simonsig Kaapse Vonkel Brut Rosé is a delightful pink bubbly – perfect for mom’s party.
Print Recipe Tagliatelle alla Norma Serves: 4 Cooking Time: 30 mins Ingredients coarse salt, fine salt and freshly ground black pepper, to taste 45ml (3 tbsp) extra virgin olive oil 3 garlic cloves, peeled and chopped ½ onion, peeled and chopped 500g tinned, chopped tomatoes 1 aubergine, diced + a few slices of aubergine to
A dish for all seasons.
Print Recipe Chilled cucumber soup Serves: 6 Cooking Time: 10 mins Ingredients 2 cucumbers, peeled and diced 200g tomatoes, blanched and peeled 100ml good-quality chicken stock 5ml Tabasco salt and freshly ground black pepper, to taste 300g plain yoghurt 250ml fresh cream 10ml fresh mint, to garnish Instructions 1 Place the cucumber, tomato, chicken stock
Recipe by Thuli Martins
Print Recipe Caramelised onion soup and Gruyère toasts Serves: 4 Cooking Time: 25 mins Ingredients 8 brown onions, sliced 30ml (2 tbsp) fresh rosemary, finely chopped 60ml (¼ cup) olive oil 120g sugar 1,5L beef stock, hot 8 baguette slices 100g Gruyère, grated Instructions 1 Put the onions, rosemary, oil and sugar in a pot
*Ostrich is generally served medium-rare as it can toughen up, so if you want it a little more well done I would take to medium but that’s about…
This dessert is decadently delicious and a must to end any long, traditional lunch. TO DRINK: Alvi’s Drift Muscat de Frontignan 2005 has aromas of raisins, almonds, cinnamon, dried apricots and toffee in abundance