Resting the leg of lamb after cooking, and then carving, is the real art. The correct preparation by the butcher makes carving a breeze. Do not cut the shank (leg) bone – you use that as a ‘handle’ when carving. Ask him to fillet out the pelvic bone because it will cause obstruction during carving. Anchovy is wonderful to boost the flavour of the lamb, because it disappears after cooking, without leaving a trace of fishy flavour.
Fruity Moroccan daube is probably one of the most flavourful and aromatic dishes you can make. Made with braised meat, wine, and spices, it’s divinely robust and filling.…
Plum and ginger sticky ribs might sound a little unusual, but these are just as delicious as your standard BBQ ribs. The unique flavours give a special kick to the meat, which becomes succulent, salty and sweet.
These raspberry swirl cupcakes are especially delicious because of their freshness. Using fresh raspberries makes all the difference in the world to these golden little delights. Top with…
In celebration of spring and fresh and beautiful produce, we couldn’t help but whip up these plum and pistachio tarts.
Vietnamese herb tipsJenny Handley An infusion of cinnamon, ginger and lemon grass tea helps with flu. Aniseed basil is best used for beef and noodle dishes, lemon basil for beef and salads. Peppermint is ideal for chicken salad, stir-fries or noodle dishes. Mint can be used in salads, teas and cocktails. Coriander leaves are popular in soups and stir-fries, but add them afterwards, not while cooking. Most of the flavour comes from the stem, and the root has more flavour than the leaf. Chives are an essential ingredient for fresh spring rolls.
F&HE reader and contributor JENNY HANDLEY and her women’s investment club enjoyed a value-for-money gourmet tour of Vietnam. By Jenny Handley There are many ways of experiencing Vietnam…
Richard Carstens is combining French and Asian influences with great success at Tokara. By Richard Holmes Call 021 885-2550 or visit www.tokara.co.za. In many ways, Tokara is a gourmet destination hiding in plain sight. Situated just off the Helshoogte Pass outside Stellenbosch, it’s easy to drive right past this stylish wine and olive farm en route to Franschhoek, your eyes perhaps mesmerised by the staggering mountains encircling the Banhoek Valley. And in more ways than one, Tokara – owned by banking baron GT Ferreira – isn’t what most people expect from one of the Cape’s top wineries. There’s no grandiose…
Classic retro favourites are on trend at the moment.Ditch the chips when serving steak and opt for that retro classic – the baked potato. Serve with a dollop…