Good old-fashioned lemon curd. This recipe comes to us via Craig Hibbert, ex-pastry chef at The Palace Hotel, Sun City.
This classic combination of apple and pork with a pistachio twist is simply delicious.
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.
Cook’s tips: • Remove the grill racks from a Weber, open the vents and make a fire in the bowl. Place the potjie on the fire once it’s burning at a low heat – the hot air will circulate around the potjie resulting in even cooking. If you don’t want to make a fire you can place the potjie on a gas hob. • Instead of chicken stock you can also make stock from the off-cuts of the guinea fowl if you’re using a whole bird. • Pasta noodles or dried fruit are great added to the top of the…
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…
TO DRINK: A minerally, unwooded French chablis
This is a classic Italian dessert that can be made using any kind of jam – I’ve used cherry jam for a sweetly tart taste. TO DRINK: Corretto…
Modern rum babas are of Parisian origin, and just as popular today as they were in the 1800s. An old favourite on the dessert trolley, the secret is to saturate the cakes with the syrup. Serve these scrumptious treats at a tea party.
Salmon mousse originates from The Crusoe Hotel, Lower Largo, Fife, in Scotland. Chef J.A. Crawford Horne invented a dish called salmon pâté which included cucumber in the mixture.…