Roast stuffed Shoulder of Lamb with North African Flavours This is based on a recipe I was taught at The London Cordon Bleu School of Cookery way back in 1969. Shoulder of lamb is such a lovely cut to work with. You’ll need 2 shoulders of lamb, weighing about 1350gm each with bone
Oryx Desert SaltSmoked Salt Grinder There are so many ways to make Patatas Bravas. Sometimes the potatoes are sautéed and served with a separate sauce, sometimes fried and crisp, you never quite know what you are going to get when you order the dish in a restaurant. I think that you need to
Refogado of Pork Neck with Bo-Kaap Spices & Apricots Portugal is one of my favourite countries and I have been fortunate to travel there quite extensively tasting their great wines and one of the constant memories is the black-footed pig [Pata Negra] which was served in a variety of ways. I have used
Oryx Desert Salt Pot One can do the most amazing things with salt. I had heard about cooking in a salt crust and had seen it on television, but never personally experienced it. Here salt is used as a protective covering, rather than for its flavour, but you need to use the purest
Pork Neck Steaks with Spicy Plum Sauce With plums in high season new, and utterly delicious, I made this delicious sweet and sour sauce to go with pork neck steaks. What you’ll need… For the spicy plums & the sauce 90g soft brown sugar 120ml Willow Creek Cabernet Sauvignon Balsamic Vinegar 60ml Red
My Marinated Salmon Trout with Lime & Pink Peppercorns One of the really popular dishes we served at our restaurant, Parks, in Constantia, now home to Giorgio Nava's Carne, was this quick marinade trout. You could dress it in the kitchen and send it straight out to the table without the necessary marinating
Oryx Desert Salt & Pepper Squid What you'll need 350 calamari, tentacles and bodies ½ tsp each Oryx Black Pepper and Szechuan peppercorns Oryx Desert Grinder Salt to taste pinch of dried chili flakes 6 Tbs cornflour 1 egg sunflower, peanut or canola oil for frying 1 fresh chili sliced, 2 spring onions
Preparing to smoke the Angelfish I tried a new cooking technique the other day – smoking a piece of fish in a Le Creuset Casserole. Did it for a film shoot on the quay in Simonstown Harbour. It can be done either with snoek or Angelfish, both SASSI friendly fish. I used Angelfish
Heerenbone with Brown Shimeji Mushrooms Heerenbone, a pretty cream colour with a little black eye, are grown on the West Coast, usually by potatoes farmers in between crops. I had my first taste of them at Oep ve Koep, a fabulous tiny restaurant run by Kobus van der Merwe in the little fishing