Curried chicken with coconut & papadum
For some people, this writer among them, a meal without chilli or a chilled litre of Tobasco is a tedious and cheerless thing. So here’s another salute to chilli and...
Eastern Ecstasy
For first-timers, this over-the-top ultra-spicy Sichuan-influenced meal can be a challenge. Most of the strong flavours are unfamiliar, the colour of the sauce is a deep magenta, and one of...
Strawberry custard slice
Some call this dessert millefeuille but I never cook anything I can’t pronounce. But custard slices? There’s a joyous childhood memory! Try this classic version, culled from some good friends’...
Cilantro soup
Cilantro, coriander, dhania: only the name is different. Here is a fragrant soup loaded with flavour, that’s easy to prepare and even easier to drink. Make this colourful dish an...
Better beef stroganoff
It’s seems that Baron Stroganoff, inventor of this recipe, was a real person and not some fairy tale Russian chef. But something tells me that this version is even better...
Gnocchi with cheese sauce
Every so often my adult children demand gnocchi for dinner. “Not again!” I say, and then I actually make the stuff and wonder why I ever object. The taste, the...
Fish head soup with fennel
With a power failure without end at my sister-in-law’s Drakensberg timeshare, we had to take a meal with us from Durban that could be easily reheated over a camping stove....
Hungarian goulash
I was sitting around with my food focus group wondering what to do next. I decided I want something familiar, yet unfamiliar, a meal that’s easy to cook, made with...
Calabash & chickpea curry
This chunky, flavoursome curry will seriously dent the prejudices of those who believe a meal without meat is not a meal at all, and will be a marvellous addition to...
Sweet and spicy
This enticing combination of tastes and textures comes from North Africa. The mix of honey, saffron and nuts is common in cooking from Egypt, Tunisia and Morocco, and will ensure...
Chicken souvlakia
Tasty fragments of mixed foods cooked on a stick? This Greek influenced classic probably harks back to the earliest days of cooking over a fire. What could make more sense...
Stifado: a greek-influenced beef casserole
There’s an understandable tradition to limit casseroles to cheaper cuts of meat. After all, that’s what slow cooking does best. But sometimes a casserole demands something more exciting than shin....
Fresh from the local ‘ocean’
What better way to fight wintery weather? Here’s a hot fisherman’s pie, easy to make and even easier to eat. And, all three types of seafood were caught in the...
Asian inspiration
Here’s another venture in skottel or wok cooking. A stir-fry is always a welcome addition to the family menu. All you need is high heat and an ability to estimate...
The inside story: Liver, bacon and caramelised onions
This began with an idea. “How nice it would be,” I told the family, “to enjoy some delicious lamb sweetbreads.” Once I had told the youngsters what sweetbreads were, the...
Ultra slow pork roast
Slow cooking produces a very different set of tastes and textures. This outstanding pork recipe brings a valuable new skill into the repertoire of the beginner cook with a meal...
Lemony soft-centred biscuits
Soft-centred with a crisp edge, these lemon zest accented biscuits don’t hang around long enough to get stale. Not only quick to bake, they also add their own special magic...
Meanwhile, back in Vietnam
Here’s a Vietnamese-influenced chicken noodle soup with pork belly, prawns and truly marvellous Asian herbs that’s easy to make.
A saucy liver affair
Chorizo sausage and chicken livers on pasta Chorizo sausage is a powerful experience, adding heat, potency and red line flavours to this pasta number. For a seasoned diner it’s a...
No corny Business
Just when you thought you had heard them all, along comes something else you can do with a mealie. Thanks to the Thai-style dipping sauce, these delicious fritters can be...
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