The crispiness of the noodles adds a lovely crunch to this dish. If you can get hold of fresh shiitake mushrooms they will enhance the dish even further. For a lighter version, add the tofu without deep-frying. TO DRINK: Go for Cederberg V Generations Chenin Blanc 2007’s lush melon and chamomile fragrance and subtle oaky nuances.
Print Recipe Couscous with roasted baby beetroot and sweet potato salad Serves: 4 Cooking Time: 20 mins Ingredients 800g baby beetroot, peeled 300g sweet potatoes, washed and chopped 90ml olive/avocado oil 20ml (4 tsp) butter salt and freshly ground black pepper, to taste 200g couscous, cooked 100g feta, crumbled 45ml (3 tbsp) fresh flat leaf
Print Recipe Chocolate sauce Ingredients 280g Belgian milk chocolate, chopped into small pieces 310ml milk 165ml (cup) fresh cream Instructions 1 Bring the milk and cream to the boil then pour over the chocolate. Wait for 30 seconds then mix, starting fromthe centre. 2 To assemble, place an ice-cream scoop of parfait in the middle
TO DRINK: A well-pronounced chardonnay such as 2005 Rustenburg Five Soldiers will complement the spicy, honey character in this dish
Print Recipe The Boat House fish with warm Niçoise, creamed potato, quail egg and tomato and olive chutney Serves: 6 Cooking Time: 50 mins Ingredients 550g potatoes, peeled, boiled and mashed with butter and olive oil 1 quail egg per person (optional) 120g – 160g gurnard fillets per person, pin-boned and skinned butter and olive
These are an absolute treat served with freshly braaied fish or a juicy steak.
Call them blinis, flapjacks or crumpets, these happy morsels will have people calling whenever you heat a pan In a frying pan, heat 30ml (2 tbsp) butter and…
This pudding is the ultimate winter comfort dessert!
With a hands-on approach to responsible sourcing, Bartho’s Fish Co. is a favourite among locals… In a society that prioritises instant gratification and sees fastest as best, when you…