A quick spice rub instantly makes any tray of roasted vegetables that bit more special. Combine a selection of root vegetables with either diced pumpkin or butternut. Combine 60ml (¼ cup) olive oil, 5ml (1 tsp) dried oregano, 5ml (1 tsp) paprika, 5ml (1 tsp) ground cumin and 2,5ml (½ tsp) dried coriander. Season well with salt and freshly ground black pepper, and spoon over the vegetables before baking. COOK’S TIP This mix is just as delicious rubbed over a whole chicken before roasting. To spruce up a couscous salad, simply add the zest of 1 lemon, 100g chopped cashew…
By F&HE contributor, Jenny Handley Celebrity chef Reza Mahammad delighted Le Creuset media and foodie guests at Silwood Kitchen in Cape Town recently with his flamboyant style and…
Amarula pudding is a sweet and sticky treat that’s guaranteed to please with its distinctive South African flavour. The syrup makes this cake wonderfully succulent, and it only gets better when served with cream. Watch this crumbly golden delight fall apart under your fork.
Traditional milk tart with almond crust Almost every South African knows that you can’t go wrong with a good old melktert. A family favourite for generations, there isn’t…
This tomato, tamarind and aubergine soup with coconut crisps is the perfect, heart-warming soup on a cold winter’s evening.
Mutton Curry We love a heart-warming curry in winter. This mutton curry is perfect for a cold winter’s night. A full-bodied, ripe Chenin Blanc’s fruity characters will beautifully…
With this slow roasted oxtail recipe, we prove that oxtail doesn’t always have to be made into a casserole or stew. Try this delicious twist on an old favourite.
Wholesome and comforting. Beef, barley and wild rosemary soup uses simple ingredients to create a delicious bowl of comfort. The perfect dish for a cold night.
Pears add a great flavour and texture to this classic dessert COOK’S TIP Make sure the custard does not overheat or the eggs will overcook and the custard…
Great when served as an informal starter or lunch
Print Recipe Griddled corn mealie pap Serves: 6 Cooking Time: 40 mins + 1 hr to cool Ingredients 2 whole mealies 330g cooked, stiff mealie pap 45ml (3 tbsp) olive oil + 5ml (1 tsp) extra for greasing 100g fresh flat-leaf parsley, chopped 1 red chilli, seeded and finely chopped 125ml (½ cup) Parmesan, grated