Levantine brinjal: burn away!
Despite every effort to be careful, most of us burn food from time to time. Here is a rare opportunity to be careless, on purpose. We are actively seeking the...
Ultra-quick chicken stir-fry with brown rice
You’re watching a sitcom in which everybody is enjoying a Chinese takeaway out of cartons. You wish you were eating the same food. Here’s what you do.
Deep-fried chicken
Tame cooking takes place in the kitchen. Wild cooking you do outside. A classic example of the latter is a braai, which leaves the cook as smoked as a kipper...
Lamb kofta & yoghurt tahini sauce
Kofta – savoury mince meat balls – are one of the best things you can do with lamb. They’re easy to make and even easier to eat, and when they’re...
Chicken roasted in beer
Chicken is a national bird in Africa. Where there are people, you will find chickens. Here is an outstanding combination of flavours, all centred upon a slightly boozy version of...
Madumbi in a creamy sauce
Madumbi, or the more accurate plural, amadumbe, is the rhizome that made KwaZulu-Natal famous. These flavoursome nuggets grow in our vegetable garden and can be found in fresh produce outlets...
Cowboy pork and beans
Cold weather demands easy-eating, easy-cooking hot food in large quantities. Try this variation on a Western cowboy theme. Take along a wide-mouthed thermos of this meal next time you’re home...
Rigatoni pasta with beef sauce
It was a Thursday, and this means spaghetti bolognaise in my house. So you can imagine the shock when my schoolteacher daughter visited and cooked a dinner that shattered the...
Chicken vegetable soup
Hot, nutritious soup is ideal as a snack, a starter or a full meal. Here’s a delicious soup recipe for the beginner cook that will satisfy the most sophisticated diners...
Toad in the Hole
When it comes to strange names for traditional English dishes, this one takes the, er, Yorkshire pudding. Never mind, it’s a great old favourite: delicious, satisfying and easy to prepare.
Thai- influenced beef salad in a jar
No, we’re not talking pickles or jams, but an entire meal – temptingly displayed and conveniently stored. The classic Consol glass jar is the natural development of the plastic lunch...
Grilled prawns & prawn risotto
Here is a satisfying dish that brings together the creamy richness of arborio rice and the glorious flavour of prawns. The first involves a slow, gentle cooking process of simmering,...
Tabbouleh, your vegan standby
A good friend and former colleague has been converted to veganism. Vegans eat no animal- based foods, including milk and eggs. This is what I prepared when he and his...
Brandy and mushroom risotto
There are two really big deals here, the arboria rice and the brandy. Arboria rice is essential for this dish because of its flavour, aroma, and most importantly, its stickiness.
Chicken breasts stuffed with ham and brie
In cooking, it’s tradition to add excellence to an already desirable ingredient. Sticking to this tradition, this recipe offers excellence with a side serving of pasta alfredo to accentuate the...
Ginger and honey cake
Baking is complex or simple, depending on how you’re feeling on the day. The food I cook is mostly very simple. Baking, on the other hand, is full of mysteries....
Fine dining with hot dogs
Hot dogs are usually street food. From the polystyrene-textured roll to the petrol-accented tomato sauce, even the cheapest street hot dog represents good business, with a profit margin seldom less...
Anchovy pasta with nam pla
Overcome by the unexpected dinner-time arrival of the hungry multitudes demanding something warm to fill their bellies? Here’s what you do to provide a splendid combination of fish flavours and...
Oyster beef stir fry
Unusually, I’m going to spend most of my five-hundred words converting you to wok science. If you intend stir-frying regularly, get yourself a wok and a gas ring if you...
Asian fusion soup-stew
The thing about South-East Asian food is that you find it everywhere in that region, regardless of the country. This recipe, a good basic winter’s meal, lies between a soup...
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