Recipes

This could just as easily be grilled pork or even the next unexpected culinary event at the family braai. Whatever the cooking method, the outcome will thrill your diners and leave you with an immodest sense of personal achievement.

There’s a mysterious colonel down our street who sells this by the bucketful. Given the complexity of the Deep South of the US, there are many variations of this much-loved regional dish. Here’s a beginner’s version to try out.

We all know the experience. Braaied chicken, hot and black on the outside, cold and pink on the inside. Here’s a way to avoid such horrors.

This is based on an ancient principle: if one is good, two is better. Hence the double salsa. While best with a freshly grilled steak, this combination also works superbly with cold beef or smoked ham.

Good soup is high quality nutrition in a rush. Since most of the goodies are in solution they get to work exceptionally fast. That’s why all international cuisines feature soups, from Italian Minestrone to Vietnamese Pho Bo.

Like all recent converts, I am a fanatic to the cause. And the cause, my brothers, is the dry rub. This is a rough ’n tough application of seasoning to raw meat. Until recently, my only previous experience of a dry rub was cajun-style blackened fish. And, as we say down in the Durban mangrove swamps, fish ain’t meat.

There are times, usually when the night is dark, the wind howling and the rain beating on the windows, when all you want out of life is a bowl of hot, steaming soup.

The English cook stews. The French design casseroles. Give this lamb and haricot bean combination your best shot. Your guests will love you for it.

Some Israeli friends recently dropped by just long enough to cook me a breakfast of shakshuka. This rewarding dish consists of eggs baked on a bed of spiced tomatoes. Add lamb kidneys and you have a delicious, quick-to-prepare Sunday brunch.

Completing a rapid review of my past pasta recipes for this page has revealed that nearly all of the recipes entailed sauces for store-bought pasta. While these products, both local and imported, are very good, something deep inside told me that maybe, just maybe, making the stuff at home was the shining path to pasta truth.

Stews are perfect for a chilly winter's evening. Here's a recipe for a delicious hearty beef stew.

This classic one-pot family meal owes much of its ongoing popularity to an amiable relationship with mushrooms. These fabulous fungi contribute to the feast with their delicious flavour as well as their appearance.