TO DRINK: FMC, the iconic white wine from Ken Forrester.
This roasted garlic, cauliflower and Gruyère soup is the perfect creamy, comfort soup for cold winter days. Cook’s tip: it can also be made with purple cauliflower or…
Print Recipe Reef-style squid ink garganelli Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity squid ink pasta dough Sauce 60ml (¼ cup) olive oil 2 garlic cloves, crushed 1 red chilli, seeded and thinly sliced 2 x 410g tins chopped tomatoes 200ml dry white wine 300g mussels 200g prawns, shelled and deveined 200g calamari
Print Recipe Truffled pappardelle carbonara Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity porcini pasta dough Sauce 30ml (2 tbsp) olive oil 30g (2 tbsp) butter 125g pancetta or diced bacon 1 garlic clove, crushed 4 eggs 4 egg yolks 80g Parmesan, freshly grated + extra, to serve 250ml (1 cup) fresh cream 45ml
Print Recipe Beetroot panzerotti with garlic butter, pecorino and poppy seeds Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity basic pasta dough Filling 130g cooked beetroot 250g ricotta 1 egg 100g pecorino, freshly grated + extra, to serve 80ml breadcrumbs a pinch of ground nutmeg salt and freshly ground black pepper, to taste Sauce
Hildagonda Duckitt’s bobotie is a tried and tested family favourite. This dish is also an instant South African classic, thanks to its traditional preparation and ingredients. Robust and…
Print Recipe Chicken stock Serves: Makes about 1,5L of stock. Instructions 1 Put 1kg of chicken bones in a large pot. Chop 1 small carrot, 1 leek, 1 onion and 1 celery stick together with a few peppercorns and one bay leaf, and add to the pot. Add about 3 litres of cold water and