This recipe for pork belly with honey, mustard and rosemary ash serves 6. Cover 1,2kg of skinless pork belly with 500ml of white wine and 5cm of chopped fresh ginger. Cover and roast for 1 hour and 30 minutes at 190°C until tender. Remove the cover, brush with honey and bake until golden. Place 125ml of rosemary leaves in a roasted tray under the grill of the oven until blackened, 8 – 10 minutes. Serve the pork belly with grainy mustard, crystallised ginger and a slice of honeycomb, dipped in the rosemary ash. Season to taste with salt.
For this Vietnamese-style burnt fish recipe, skewer 6 whole medium-sized white fish, from the tail to the head, on fresh wooden sticks. Push one end of each…
Serves 1 Chill a beer glass until frosty. Dip the rim of the glass in beaten egg white and dip into coarse salt. Sprinkle some salt in the…
(Penguin, R380)A collection of the late Elizabeth David’s favourite veggie recipes, from cobalt blue cabbages to beetroots of deep rose. Highlight: ‘Meaty’ recipes like ‘eggs with mushrooms and cheese’ ensure this tome isn’t just ‘rabbit food’.
(Clarkson Potter, R236) “This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing… he promises we’ll…
Rosemary is truly a year-round herb. In winter it flavours succulent roasts, in spring it perfumes salad dressings and in summer rosemary syrup made from the leaves and flowers can be stirred into fruity desserts and cordials. Add the tiny mauve flowers to ice cubes for drinks, use as a garnish or in a jelly. Even simpler, fill jugs with flowering sprigs and enjoy the matchless fragrance as its floats through the house. There’s no end to its manifold uses. Although indigenous to the Mediterranean, it’s grown around the world because it is so simple and rewarding to cultivate, especially…
Strictly for adults, this boozy fig and honey pudding is sticky, sweet and especially delicious when served with cream. The figs undermine the sweetness with their wonderful earthy…
Chopping like a chef doesn’t have to be difficult. In this series, we partnered with Chef Knows Best and we show you how to chop like a chef.…
Down-to-earth food blogger Sarah Graham’s first cookbook bitten – released last year – has blossomed into a TV show, now airing on SABC 3. Following a philosophy of “anyone can cook delicious, wholesome food”, Sarah’s new series is a collection of no-mess, no-fuss recipes “for feeding people you love” The book-to-TV show conversation has been going on for over two years, since a contact at a production company in Cape Town suggested I film a pilot, which we did in February 2011. The pilot was shown to a distribution company in the UK as well as the SABC here in…