For over 40 years, the Stellenbosch Wine Festival is now a part of South African Wine Culture...
Ultimate BraaimasterThe 15 Competing Teams Catch the third and toughest season of Ultimate Braai Master on e.tv tonaight at 20h30. The top 15 competing teams will be introduced by host and presenter, Justin Bonello, to the competition’s demanding taskmasters Executive Chef Bertus Basson and the TV Show’s newest Judge and home-grown culinary success
Lovely warm winter casserole for the snowy mountain days. Serves 6 You’ll need: 2 kg lamb knuckle seasoned flour extra virgin olive oil 3 medium onions – chopped 3 carrots – chopped 2 sticks celery – chopped 3 cloves garlic – crushed 1 x 410g whole peeled tomatoes – chopped, use the juice
Pilaff of Rice with Bacon & Chorizo I cooked this dish on the Expresso Breakfast TV Show once, makes a delicious supper dish. You'll need extra virgin olive oil 125g chorizo cut into small dice 250g streaky bacon cut into stamp sized squares 1 medium onion – finely chopped 200g long grain rice
Also known as Pasta Puttanesca. 1 tin 410g whole peeled tomatoes, chopped Extra virgin olive oil 1 onion – finely sliced 2 fat cloves garlic – crushed with salt 4 anchovy fillets - mashed 1 small red chilli deseeded and cut into fine strips 2 tsp capers, wash under a running tap 125g
For the Salsa Verde you’ll need: 125ml olive oil, 1 clove garlic – finely chopped, pinch chili flakes, 4 strips of anchovy – finely chopped, 1 Tbs capers – rinsed and roughly chopped, grated rind of 1 lemon, 1 tsp Dijon Mustard, 4Tbs finely chopped parsley, 4 Tbs finely chopped fresh herb [sweet
The Banoffee Pie is an English invention and was very popular on restaurant menus in the 1990s. Here is my version. For this recipe you will need a 26cm round loose-bottomed cake tin or a 30 x 20cm glass pie plate. For the base you’ll need: 200g melted butter, 350g Marie biscuits crushed.
You’ll need : 120g each pink and white marshmallows, 300g whole blanched almonds, 350g good quality dark chocolate, 300g raspberries, 60ml raspberry liqueur, 2 litres Vanilla Ice Cream Method: Preheat the oven to 180°C and roast the almonds on a baking sheet until a dark golden brown, about 6 - 8 minutes. If
You’ll need: 165g cooked mixed frozen vegetables, 90g cake flour, 1¼ tsp baking powder, 90g wholewheat flour, generous pinch of sea salt and a grind of freshly milled black pepper, 3 eggs – separated, 250ml low fat milk, 125g ricotta cheese and a touch of butter for frying. Method: Sift the cake flour
You’ll need: 500g butternut – peeled and cut into small dice about 1cm square, 1 medium onion finely chopped, 1 tsp chili flakes, 2 Tbs extra virgin olive oil, sea salt and freshly milled black pepper, 100g rocket leaves, balsamic glaze. Method: Set the oven on 190C. In a bowl, mix together the
You’ll need: 250g Blue cheese, 4 ripe pears, 24 walnuts, sea salt and freshly milled black pepper, a packet of rocket leaves – enough for 4. For the dressing: 1 Tbs Cider or white wine vinegar, 1 Tbs water, 1 tsp white sugar, 1 Tbs Maille Whole Grain Mustard, 75ml sunflower oil, sea
For the filling you’ll need: 5 Granny Smith Apples, 1 tub fresh blueberries, 100g golden brown sugar, 1 tsp ground cinnamon. For the crumble topping you’ll need: 150g Quick Cooking Oats. 125g soft brown sugar, 50g cake flour, 1 tsp ground ginger, 100 g cold butter - grated. Method. Preset the oven to