Print Recipe Jodi-Ann Pearton’s seared ostrich with butternut purée, avocado oil emulsion and pickled fennel salad Serves: 4 Cooking Time: 40 mins + overnight to cool Ingredients 80ml avocado oil + extra, for drizzling 40ml ground cumin 30ml (2 tbsp) ground coriander 4 ostrich fillets 4 sprigs fresh rosemary, for brushing AVOCADO OIL EMULSION 45ml
Print Recipe Leek, smoked chicken and cabbage soup Serves: 6 Cooking Time: 40 mins Ingredients 45ml (3 tbsp) olive oil 6 young leeks, washed and sliced (white part only) 1 small white onion, finely chopped 2 garlic cloves, crushed 2L good quality chicken stock 4 smoked chicken breasts, finely sliced 2 baby cabbages, thinly sliced
To drink: This dish calls for shiraz, and South Africa produces so many world-class wines of this varietal. Try Camberley, Delheim, Eagle’s Nest or Mullineux and many others.…
Print Recipe Rustic tomato sauce Serves: 6 – 8 Ingredients 30ml olive oil 1 red pepper, roasted, skinned and cut into strips 1 yellow pepper, skinned and cut into strips 150g tomatoes, slow roasted or sundried salt and crushed black pepper, to taste 800ml tomato sauce 150g black olives, pitted 50ml capers 2 anchovies, mashed
Print Recipe Prickly pear, smoked chicken and radish salad with baby spinach and pesto croutons Serves: 2 Cooking Time: 20 mins Ingredients 8 thin slices of baguette 30ml (2 tbsp) basil or rocket pesto 10ml (2 tsp) olive oil 750ml (3 cups) baby spinach 2 prickly pears, quartered or sliced 1 smoked chicken breast, thinly
If the ancient Romans had discovered this tangy salad in time, perhaps their Empire wouldn’t have fallen. Caesar salad actually has nothing to do with old Julius and…