Recipes

There’s nothing like an egg to start the day. But why stop there? Add smoked salmon, tangy lemon, melted butter, and a slice of toast for a regal treat.

A beef short rib is a praise song to fat. Yesterday, fat was bad for you. Today, it’s sort of OK. Tomorrow, who knows? If you worry about fat, it’s best to practise moderation in all things, succulent slices of beef short ribs included.

I have never understood the Kiev reference, since so much of this meal is Italian in style. While a bit fussy, this ingredient combination is really two recipes in one: stuffed chicken fillets and a splendid mushroom risotto.

For some, biryani exists only to give meaning and purpose to lentils. For others, a crabstick biryani is the ultimate in perfect taste.

South African palates are fine-tuned to enjoy Chinese- influenced cooking. Given the popularity of skottel cooking, this pseudo-wok is all you need for a high drama, high heat dining event in your own backyard.

In South Africa, we all know about braai competitions. Back in the USA, chilli con carne competitions are the big thing, particularly in the southern states along the Mexican border. Prizes are awarded for exciting new variants on this all-American classic. Try this one for size – and don’t forget that cold yoghurt chills chilli burn best.

All the excitement about national symbols has failed to provide South Africa with a national fish. Let me fill the gap by nominating hake. It is a wonderfully versatile fish with firm texture and mild, yet excellent flavour. Here’s a salute: a recipe of charm, heat and high colour.

There are so many favourites out there… chilli con carne, good ol’ steak, egg ’n chips, Durban mutton curry, braaiied boerewors and, one of the greateast of them all, spaghetti bolognaise. Here’s a take on this pasta classic that owes almost as much to the USA as it does to Italy.

There is little doubt that a good dessert gives a meal the neat conclusion it requires. Sadly, most desserts seem to be designed for the palates of children, with a massive overdose of cloying sweetness. Then along came crème caramel: not only a grown-up taste, but also a truly masterful addition to your culinary skills.

There’s more than one way to combine cream, mushrooms and rump steak. Give this major steak enhancement recipe your best shot. Your friends will love it.

‘Oh, give me a cup of that marvellous stuff’, goes the song. Without it nothing – not even this story – would get written on time …

This startling set of textures, flavours and aromas brings new meaning to that morning espresso. Sweet and crunchy baklava is more than a baked confection – it’s a subtle dessert too.