Prince Igor beef fillet
Ever since the first man stuck a lump of meat on a stick and held it over a fire, roasting has been a mainline tradition. With a history this long,...
Prawn Breyani
Here are two fabulous tastes in one meal: prawns and a glorious breyani. Feel free to drop the prawns and let the plain breyani become a side dish.
Heavenly hummus
A Biblical meal (Ruth 2:14) and the standard nosh of Israel and other Middle Eastern countries, hummus can be made with ease in your own kitchen. It can also be...
Stir-fried rump with oyster sauce, mirin & bok choy
Mastering the stir-fry is what you should be doing in your post-braaivlei phase of development.
Steak & kidney pie
This is a classic, an absolute must for your personal cooking repertoire. Widely known as a delicious and heart-warming meal, there are many recipes available. Here’s one that never fails.
Durban sardines in polenta
The annual sardine run is a major feature of the KZN coastline. Millions of migrating sardines, or pilchards as the West Coast calls them, migrate close inshore where people of...
Armadillo roast potatoes
This began as ‘nursery food’ designed to motivate picky eaters. Today, it is a non-age-specific staple in our family, giving new life to potatoes and their poor relations, sweet potatoes.
Cream of Tomato soup with croutons
Croutons are a life-after-death experience for stale bread. Revved up by basil they give texture and the joyous illusion of substance to any soup. And with winter already here a...
Deep-fried chicken with mealie fritters
Deep-fried chicken – how the taste buds rejoice! Is there a better way to swiftly prepare poultry? Hotter? Tastier? Even more juicy?
Coconut meringue tarts
Frankly, the last thing a fatty like myself should be doing is baking little coconut meringue tarts. But there comes a time in the affairs of beginner cooks when the...
Crème brûlée: kitchen pyrotechnics
Setting food on fire is just one of the many tricks used by restaurants to amaze diners. In this case, the use of a propane (never paraffin!) blow torch is...
Ginger Biscuit
Call it a ginger slice or a hard biscuit. The singular ginger flavour of this delicious item from the world’s great line-up of baked treats brings a whole new skill...
How to make mayonnaise
Is it a sauce or condiment? No, it’s a miracle in which you, the beginner cook, learn how to mix oil and water. Whether you want to add some magic...
Chocolate Brownies
The chocolate brownie is without doubt one of the finest contributions made to civilisation by the US. Stories about its invention clog the internet. But the truth of the matter...
Sweetcorn, herb and chilli lagaan
Some months ago at a local farmers’ market I found a stall selling lagaan. After some heavy-duty charm on my part, the stall holder let me in on the secret...
Chicken tikka – how to get the best out of chicken on the braai
Chicken on the braai can so easily be one of life’s great failures. You all know about it – skin nice and crispy on the outside, yet deep within the...
Reinventing the boerie roll
Deep inside the heart of every cook is the seldom expressed desire to invent something totally new.
Fish, chips and sauce
Mark Bittman, food writer for the New York Times suggests that cooking in beer is almost as good an experience as drinking the stuff. He says beer is a complex...
Langoustine butterfly pasta in a white roux sauce
A question for the experts – does the shape of pasta actually matter? For this grizzled hack, it does. While there’s no appreciable difference in taste, the arrangement of butterfly...
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