Recipes

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, various bits of ornamentation and finesse have crept into the basic recipe. Make a Prince Igor beef fillet and turn your guests into awestruck, knee-bending fans of your cooking skills.

This – like most baking recipes – is a multi-process event.

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.

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 enlivened by the additions that you choose. Make hummus for lunch – the flavours and texture are seductive.

Mastering the stir-fry is what you should be doing in your post-braaivlei phase of development.

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.

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 all ages scoop them out of the sea, crazed by the idea of free food. It’s one hell of sight. Your writer was one of these crazies and the results of his catch feature here today.

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.

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 good bowl of steaming cream of tomato soup is the perfect counterbalance to the weather.

Deep-fried chicken – how the taste buds rejoice! Is there a better way to swiftly prepare poultry? Hotter? Tastier? Even more juicy?

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 desire to deviate from yet another braai or casserole is just too strong to ignore…

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 just the ticket to caramelise the top of a crème brûlée.