Sam Linsell's fabulous salmon tartare Sam Linsell is a huge talent. Not only at creating recipes, at food styling, at product development, and cookbook writing. She is a warm, clever, funny and lovely person to be with. When I looked for something pink and cool to go with the Môreson Miss Molly Petit
Le Creuset's Mussels in a Creamy Sauce I just love mussels, expecially when they are cooked in wine or cider. The Môreson Miss Molly Kitchen Thief Sauvignon Blanc 2014 is the perfect wine to accompany this dish. Serves 4 : Preparation time 15 minutes : Cooking time 20 minutes Ingredients 1½ kg mussels
Smoked Salmon Trout Parcels I made these parcels on the Expresso Breakfast TV Show a while back, they are the most delicious little snack platters and work well as a first course to a meal. Serve with crisp toasted thin sliced baguette. What you'll need 200 g smoked salmon trout strips 300 g
Callie Maritz & Mari-Louis Guy'sCoconut Prawns Unique sister and brother food-styling team Mari-Louis Guy and Callie Maritz are freelance food-stylists and the authors of 5 cookbooks. I am delighted to be sharing their recipes on my website. The prawns Preheat the oven. Set to grill. Use a baking mat or spray a baking
Low-Carb Mediterranean Calamari Salad 1 kg small, tender Patagonian calamari tubes and tentacles, thawed overnight in the fridge if you've bought them frozen 3 Tbsp (30 ml) olive oil, for frying 1 x 200 g chorizo sausage, cut into a fine dice 2 cloves garlic, peeled and finely grated or crushed 5 Tbsp
Carey Boucher Erasmus'sPork steaks on cauliflower mash with leek & pancetta cream sauce This has to be one of my favourite dishes at the moment. Juicy fried pork neck steaks on a bed of cauliflower mash with a rich creamy sauce with leeks and pancetta. It really is a party is your mouth
Low-Carb Chicken Breasts in a Butter, Basil & Tomato Cream Sauce 8 free-range, deboned, skinless chicken breasts salt and milled black pepper 5 large red juicy tomatoes boiling water, for skinning the tomatoes 3 Tbsp (45 ml) salted butter 2 Tbsp (30 ml) olive oil 1 small clove garlic, peeled and finely crushed