Print Recipe Brussels sprout, leek and hazelnut sauté Serves: 4 Cooking Time: 10 mins Ingredients 500g Brussels sprouts, halved 15ml (1 tbsp) butter 5ml (1 tsp) fresh ginger, finely grated 250g leeks, sliced 20ml (4 tsp) olive/avocado oil 50g hazelnuts, roughly chopped 5ml (1 tsp) sesame oil salt and freshly ground black pepper, to taste
F&HE reader Thandi Skye Warden sent us her favourite family recipe“Simon ‘Baba’ Ndlovu was my father’s right hand and helper for 38 years. He was also my best…
A spicy tomato soup with chakalaka is the most South African way to banish the winter blues. We love this traditional twist on an old classic soup recipe and we know you will love it too.
There are many cuts and styles of ribs that lend themselves to barbecuing or roasting. By general rule of thumb, the meat should be fall-apart tender but still…
You’ll be nibbling these lemon grass and coconut braised beef ribs right down to the bone. These sticky delights are full of fresh, tangy flavours that work beautifully with the tender meat.
Print Recipe Sweet potato chips with herb salt Serves: 4 Cooking Time: 15 Mins Ingredients HERB SALT 30ml (2 tbsp) fresh herbs (such as rosemary, thyme, oregano, mint) 30ml (2 tbsp) sea salt flakes oil, for deep-frying 2 large orange-fleshed sweet potatoes, thinly sliced Instructions 1 For the herb salt, pound the herbs in a
These Wellingtons are made from ostrich steaks enveloped in a layer of spinach and wild mushroom, then baked in a pastry crust. It takes some careful assembly but is well worth it. TO DRINK: Nicholas Charles Krone MCC – Marque 1 Prestige Cuvée
Simple tips for smart food… by Anna MontaliHow to make quick lemon curd The trick is to make sure the egg doesn’t curdle by careful heating and constant…
TO DRINK: Graham Beck Blanc de Blanc, a bubbly made from Chardonnay grapes.
Makes: about 250ml
Stefan Marais of Societi Bistro knows how to mix French class with South African comfort. Richard Holmes Winter is a time for comfort food, and in a Cape…