Real cooking for real men
Farmers Weekly
Bucatini Amatriciana: your next pasta classic

There’s a whole lot of gustatory novelty in this splendid collection of ingredients. From pancetta to chilli, to the pasta itself, this menu item for your personal collection is excitingly different – and set to become a favourite.
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Mussels in beer

Raw mussels, straight off the rocks, were a staple of the strandlopers, indigenous South Africans from long ago. For those of us far from the strand, the nation’s supermarkets provide cleaned and shelled frozen mussels, just waiting for this recipe to convert them into a diner’s delight.
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A Mediterranean pasta classic

Here’s a meal from the great folk who gave us the Roman Empire, Luciano Pavarotti, Ferrari sports cars, and some of the strangest Test rugby known to modern man.
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Calamari pasta in tomato sauce

Pan-fried calamari is an impressive addition to the new cook’s repertoire, and the tomato sauce is a tasty reinvention of a classic. Enjoy this dish with a cold beer, or if you have a more delicate palate, a good white wine.
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Chocolate brownies

Brownies, that great American invention, are soft and delicious, and the perfect partner for a main dish.
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Stir-fried beef & broccoli

Stir-frying, as I never cease to tell my readers, is a liberation for the new cook. It’s a quick path to astonishing dinner parties or even a quick and fragrant dinner time for two.
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Roast chicken with lime salsa verde

While a broiler fowl straight from the chiller at the supermarket may be a marvel of contemporary agriculture, the bird can sometimes be a little low on flavour. And that’s where lime salsa verde comes in, transforming the humble broiler into a splendid vehicle for enticing aroma and taste.
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KZN coastal aubergine curry

This is a fine stand-alone dish, or if you’re a relentless carnivore like this writer, a great side-dish to a mutton or chicken curry. A couple of roti per diner are all you need to complete the menu.
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Saigon lemon grass, chicken and noodle salad

Well, not so much a traditional salad as an unfamiliar, quite wonderful combination of hot stir-fried chicken and noodles with cool cucumber, lettuce and carrots.
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Twice-roasted chicken in lemon sauce

Just when I thought there was nothing new to learn about cooking chicken, along came a totally unexpected roasting method. Not only that, but I received this recipe from a total stranger in a queue at our local supermarket. Thank you, ma’am!
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