“Colonel” Tom Parker made a name for himself as Elvis Presley’s manager, with many saying that he was central to the singer’s success. The ingredients in this cocktail include some of The King’s favourites: ice cream, peanut butter and bourbon.
Miso soup is a traditional Japanese dish, made with a stock called dashi, is delicious, nutritious and surprisingly easy to make if you have the authentic ingredients. Miso…
Steak and mushrooms are great friends and work just as well in a pie as they do when fried or grilled. You can use pretty much any mushroom in this dish, but I love using darker varieties like field or portobello mushrooms – they give the gravy a really rich, dark colour. The cheese is a bit of an unusual twist, but it adds a richness and good texture to the filling. Brilliant! Cook’s tips: • Find selected wild or field mushrooms at Thrupps and Woolworths, or online at www.edulis.com or call 011-483-3916. • Substitute with dried wild or field…
Tropical flavours with warm custard in crispy spring roll pastry – delicious! TO DRINK: De Trafford Straw Wine 2005 is rich, boastful and sheer decadence – a great…
Fish cakes are one of the many snacks sold as street food in Thailand. They are fried on request and sold with a dipping sauce and bamboo sticks for eating. Cook’s tip: Ask your fishmonger to mince the fish for you.
Makes 4 thin-crust pizza basesCombine 300ml warm water, 2,5ml active dry yeast and 5ml sugar in a measuring jug, and leave until frothy, about 10 minutes. Meanwhile, sift…
Salsa verde is a cold Italian sauce used as a condiment or dipping sauce. It adds zest to boiled meat and potatoes and is particularly good with fish.Soak 100ml breadcrumbs in 30ml milk for about 10 minutes. Finely chop 1 hard-boiled egg, 1 anchovy and 2 capers. Add 100ml finely chopped fresh flat-leaf parsley, 1 finely chopped garlic clove and the breadcrumb mixture. Mix well with a fork. Slowly blend in 150ml olive oil until the sauce is smooth and thick. Season to taste. Refrigerate before serving.
Add your own flavour to bland cheeses such as ricotta, robiola, bel paese and mozzarella. • Drizzle with olive oil, salt and freshly ground black pepper, to taste.…
Neill Anthony is a personal chef based in Cape Town. For private dining or party enquiries call 072 584 7851 or visit www.neillanthony.com.
Judy Sendzul and Greg Stubbs are co-owners of The Salmon Bar, a chic new restaurant in Franschhoek featuring fresh trout produced on Greg’s farm and superb imported salmon.…