This is a great recipe for a crowd. It looks impressive when brought to the table straight from the oven, and is just as beautiful sliced thickly and plated. Delicious served hot or cold with crusty bread.
The recipe for the cactus pear syrup comes courtesy of Graham Isaacson of Blue Water Café in Cape Town. You could buy ready-made syrup at delis and farm stalls but it usually contains a fair amount of colouring. Here, you still get that rosy hue, but with all the goodness.
Baileys cheesecakes topped with candied orange peel are spiked little sensations. Baileys is a deliciously creamy liquer, so these cheesecakes just become even silkier than normal with this key ingredient. Top with zesty orange and you’ve got a winning dessert.
You can substitute the baby marrow with any other vegetable you prefer.
I found this at The Radium Beer Hall in Johannesburg and I love it. Thank you to Manuel, and to Artemis for managing to pass the recipe on to me. Manny says to use a good, fairly strong beer with character because that’s what will end up on your plate.
Wiener schnitzels means Viennese cutlets and date back to 1862. This is traditionally an Austrian dish and is similar to the Italian cotoletta ala Milanese. It was a…
This Anglo-Indian fusion was a feature on many breakfast sideboards as it was a great way to use up leftovers. It’s authentic when made with smoked haddock. To modernise this dish, use fresh salmon instead of the haddock and omit the saffron. Add fresh peas together with the sweetcorn kernels.