In a pestle and mortar, crush 10 garlic cloves with a pinch of salt. Transfer to a mixing bowl and add 3 large egg yolks and the juice of 1 lemon. Season with salt and freshly ground black pepper and whisk with a hand-held electric blender. Slowly pour in 700ml olive oil, whisking continuously until the aïoli thickens. Adjust the seasoning and stir through 60ml (¼ cup) chopped fresh coriander. Store in an airtight container in the fridge.
To drink: Stonehill Cabernet Sauvignon Dry Rosé, a most unusual rosé made entirely from Devon Valley cabernet sauvignon grapes. It is fullflavoured, with a grip to suit the…
For a more substantial meal, you could serve these eggs with crispy pancetta or bacon and oven-roasted tomatoes. COOK’S TIP For the best results when poaching, use the freshest possible eggs, because the white will hold its shape better than in older eggs, eliminating those unsightly flyaway strands. Have the water in the saucepan at least 3cm deep so that the egg floats, rather than sticking to the bottom of the pan. This also encourages the yolk to develop a nice rounded top. Crack the egg into a cup or ramekin, gently slide into simmering (not boiling) water and cook until just set.
Steaming is a simple, healthy, traditional Chinese cooking method that retains freshness and flavour, perfect for delicate fish, chicken and vegetables. Line each steamer with wax paper to prevent food from sticking. Ensure that steamers fit snugly into a deep pan or wok. Fill the pan with water to just below the bottom rim of the steamer. Food items that require longer cooking should be put into the lowest steamer, with those above filled with quick-cooking ingredients, such as leafy green vegetables.
Cut vegetables such as beetroot, parsnips and carrots into thin wedges, and sweet potatoes and peeled butternut into thin rounds. Toss in cake flour and shake off the…
Chef Floris Smith has put Bushmans Kloof on the global culinary map, with earthy local flavours that match the wild landscape of the Cederberg region. By Rosanne Buchanan I was expecting a big ego. In-yourface, Jamie-style personality at least. Being the executive chef at a gourmet destination hailed as the Best Hotel for Food by Condé Nast Traveler magazine and rated Best Hotel in the World in another American magazine reader survey could inflate any chef’s ego. But Floris Smith is not arrogant. He is quiet and unassuming, more like someone in a Tom Ford movie (I had just seen…
There is nothing more comforting during winter than a delicious, heart-warming braised oxtail for lunch (or for dinner). So, stoke the fire, snuggle up, sip on a glass…
One of the most popular alcoholic beverages in Italy, Limoncello is known for its unique tart flavour. Not as bitter as pure lemon juice, it still packs a powerful citrus punch and is delicious on its own or in mixed cocktails. Salute!
Print Recipe Crumbed aubergine chips with smoked paprika yoghurt Serves: 4 Cooking Time: 40 mins Ingredients Aubergine chips 3 large aubergines, cut into 1cm-thick rounds 140g (½ cup) fine salt 120g (1 cup) cake flour, seasoned with salt and pepper 3 large eggs, lightly beaten 120g (2 cups) fresh breadcrumbs 125ml (½ cup) Parmesan, freshly