Recipe by Dorah Sitole TO DRINK: Beef needs a bolshy wine. Try a rich cabernet/merlot blend
Print Recipe Crispy chilli duck and noodle salad Serves: 2 Ingredients 200g cellophane (bean thread) noodles ½ cup mint leaves ½ cup basil leaves ½ cup coriander (cilantro) leaves 2 tablespoons lime juice 1 teaspoon fish sauce 1 teaspoon sugar finely sliced long red chilli, chilli sauce and lime wedges, to serve CRISPY CHILLI DUCK
You can use lamb loins instead of springbok. TO DRINK: Horse Mountain Pinotage, laden with berries and spice to match all these sweet, savoury and spicy elements. …
Print Recipe Beef medallions with red wine jus and duchess potatoes Serves: 6 Cooking Time: 1 hour Ingredients DUCHESS POTATOES 500g potatoes 150g butter 1 egg salt and freshly ground black pepper, to taste RED WINE JUS 30ml (2 tbsp) olive oil 1 onion, finely chopped 1 garlic clove, peeled and crushed 3 bay leaves
The humble Cornish pasty enjoys a quirky history and has recently been proclaimed a ‘protected food’ by the European Union because of its enduring and quintessential ‘Britishness’. Miners in…
Print Recipe Coconut green curry-poached chicken breast and noodle salad Serves: 4 Cooking Time: 40 mins Ingredients 1 x 80g sachet Thai green curry paste 1 x 400ml tin coconut milk 200ml water 4 chicken breasts 4 baby cucumbers, halved lengthways handful pea shoots handful crimson microherbs 2 handfuls fresh peas, blanched 200g fine rice
It’s got tenderness, crunch, and a whole lot of delicious flavour. Vietnamese fillet of beef served with toasted sesame seeds is a winning dish. Known as bit tet xao me…