Beef, bacon and onion pot roast
If you’ve got a working oven, why roast in a pot? This splendid collection of techniques and delicious flavours answers this riddle.
North African chicken worth waiting for
Attempting unfamiliar cuisines often means encountering unknown or unavailable ingredients. In the case of food from North Africa and the Levant, preserved lemons are an absolute must. One downside: they take three weeks to mature!
Minestrone: magnificent Italian soup
Italian cuisine is loaded with astonishing soups. There is, for example, zuppa pavese, a chickenbased bowl of greatness topped by sourdough bread and a poached egg. At the greatest height, however, is minestrone, a classic with a thousand variations. Here is the version I cooked a few nights ago.
Platter of roast vegetables
Vegetables are a healthy addition to a braai or any other meat-based meal. However, the way you cook your veggies can make the difference between a great dish and a simply ‘okay’ one.
Couscous salad with a North African twist
Couscous may have originated on this continent, but the addition of avocado gives this dish a distinctly Mexican look and taste.
Israeli-inspired chickpea burgers
Veganism is a growing global trend, and many of us will serve dinner or lunch to a vegan guest at some stage. Here is a recipe for mouth-watering, Israeli-inspired chickpea burgers.
Oven-baked hake with courgettes on the side
It’s probably safe to say that hake is South Africa’s favourite supermarket fish. A magnificent vehicle for quick cooking, it can be prepared in many ways. Here is one.
Pasta Putanesca
There are few pasta dishes as powerfully flavoured as this marine-dominated classic. Try this freshly developed variation at your next dinner party for a really memorable meal.
Taking steak to the next level
Steak can be cooked and served in a variety of ways, but this Asian-inspired marinade can turn even the tastiest steak into something far more special and appetising.
Bake a ginger and honey cake
Amaze your mates. Delight your womenfolk. Surprise yourself. Go bake a ginger and honey cake, bru!
Mexican-influenced salsa for roast chicken
We all know how to roast a chicken, just like we all know how to make toast. But here’s the next giant step: creating a Mexican-influenced salsa to spice up the freshly roasted fowl!
Make the best shepherd’s pie
It’s impossible to think of a more suitable recipe for Farmer’s Weekly. Give this one of a million versions your full attention and win the praise of your lucky fellow diners.
