Advent Calendar #24 Bon Courage Inkará Merlot 2015, a fine Robertson Red
My Advent Calendar #24 wine is the Bon Courage Inkarà Merlot 2015. A delicious Robertson expression of the grape.
Puff Pastry Caprese Tart – Jackie Cameron
Jackie Cameron's Puff Pastry Caprese Tart Jackie Cameron has just published a book called 'Baking with Jackie Cameron'. Published by Penguin, the excellent photography is by Myburgh du Plessis. Jackie has kindly given permission for me to use this recipe. For more information - www.penguinbooks.co.za Puff Pastry Caprese Tart Makes 1 tart Puff pastry case
Trout Spring Rolls & Sweet Chilli Sauce – Jackie Cameron
Jackie Cameron's Trout Spring Rolls & Sweet Chilli Sauce Trout Spring Rolls Makes: 10 Ingredients 10gr Butter 20ml Sunflower Oil 15ml Sesame Oil 160gr Onion, sliced 140gr Red and/or Yellow Peppers, sliced 8gr Fresh Ginger, grated 3 cloves (15gr) Fresh Garlic, grated 20ml Black or White Sesame Seeds 265gr Cooked Trout, flaked 40ml Kikkoman Soy
Weber Stuffed Christmas Turkey, coal roasted Sweet Potatoes & Weber–grilled Fresh Asparagus – Jackie Cameron
Jackie Cameron's Weber Stuffed Christmas Turkey Coal roasted Sweet Potatoes & Weber–grilled Fresh Asparagus Jackie Cameron says: “This is a recipe for delicious pork filled and stuffed turkey with coal-roasted sweet potatoes... an appealing alternative to the traditional turkey and gammon that we (as a family) have always enjoyed on Christmas Day. Get out those
Jarish – Jackie Cameron
Jackie Cameron's Jarishphoto by Karen E Photography Jackie Cameron says, “Jreesh, which is ground wheat, is commonly used in Saudi Arabia and when including it in a dish it is called: Jarish. This recipe involves a whole chicken with - would you believe - rice! They do love their rice... it’s served with
Kabsa – Jackie Cameron
Jackie Cameron's Kabsaphoto by Karen E Photography Jackie Cameron says, “Kabsa is a family of mixed rice dishes that are served mostly in Jordan, and in Saudi Arabia where it is commonly regarded as a national dish. As a rule the meals are made from a mixture of spices, rice (usually long-grain, mostly
Trout Quiche – Jackie Cameron
Jackie Cameron’s Trout Quiche When I started at Hartford House trout quiche - with rich, flaky fennel-butter pastry - featured as a side dish to a fish main course. How food has changed over the years! Although culinary trends may have evolved nothing beats a quiche made with love and care. This dish
Pad Thai – Jackie Cameron
Jackie Cameron's Pad Thai Serves : 4 Ingredients 300gr Dry Rice Noodles (Bhan Pho Noodles)-wild rice stick noodle 1.5 liter Water, boiling 20ml Sesame Oil Method Pour the boiling water over the noodles, allow to stand for 15 minutes. Drain the water, drizzle and toss with sesame oil. Set aside. Ingredients 15ml Sesame Oil 15gr Fresh Garlic, grated
Vegetarian Lentil Bobotie – Jackie Cameron
Vegetarian Lentil Bobotie I have put a vegetarian slant on one of the best-known South African dishes brought here by the Muslim slaves in the late 17th Century; bobotie. I have revitalised this dish substituting the mince meat for lentils and suggest serving it with amasi flavoured tzatziki, tomato relish and sambals. Yields:
Ostrich Moussaka Stack – Jackie Cameron
Jackie Cameron’s Ostrich Moussaka Stack Jackie stayed with her mother at the Brookdale Health Hydro last year and they gave her this recipe for a dish which she so enjoyed while staying there. Click here for more info on Brookdale. Serves 4 Ingredients 1 large onion, finely chopped 2 cloves garlic, crushed