STELLENBOSCH HILLS UNVEILS SECOND VINTAGE OF KASTANJEBERG CHENIN BLANC, FROM THE 2020 VINTAGE…
Kastanjeberg Chenin Blanc 2020, grapes from a single vineyard, turned into a fine oaked Chenin Blanc...
Sam Linsell’s Roast Chicken with Stout, Rosemary & Honey
Sam Linsell's Roast Chicken with Stout, Rosemary & Honey Top South African food stylist and Drizzle and Dip blogger, Sam Linsell uses a secret ingredient to her all-time favourite roast chicken recipe that results in the most succulent bird. “Instead of using wine or verjuice, I have adapted the recipe with Castle Milk Stout,” said
Koeksisters – my recipe extracted from Sweet by Sam Linsell (Struik Lifestyle)
My Koeksisters - lovely photograph by Sam Linsell in her book Sweet In her intro to my recipe from her lovely book Sweet, Sam says: "Koeksisters are one of the most traditional South African confections. A good friend and one of my food mentors, Michael Olivier, gave me this recipe. He says: ‘A fond childhood
Buttery leeks & cheddar cheese toasted sandwich on sourdough – Sam Linsell
Sam Linsell's Buttery Leeks & Cheddar Cheese toasted Sandwich on sourdough Sam says, "Slowly braised leeks and sharp mature Cheddar are a fantastic combination of flavours. Toasted to melted perfection on sourdough bread makes an utterly delicious and unusual toasted sandwich. I set about developing this recipe soon using my Breville non-stick frying
Roasted Pumpkin & Ricotta Gratin – Sam Linsell
Sam Linsell's Roasted Pumpkin & Ricotta Gratin Sam Linsell is one of the most talented food people I know. Apart from her being a thoroughly lovely person whose company I really enjoy, I love the way her brain works, her passion, her excellent food styling and photography and I am so grateful to
Stout Hot Cross Buns – Sam Linsell
Sam Linsell's Stout Hot Cross Buns Today is the Saint's Day of St Patrick, Patron Saint of Ireland. Legend has it that he chased the snakes off Ireland, but closer to the truth is that it was The Ice Age what done it. The black stuff is not unknown in Ireland and Castle
Fabulous Salmon Tartare – Sam Linsell
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
Seared Carpaccio en croute with cheats aioli – Sam Linsell
Sam Linsell's Seared Carpaccio en croute with cheats aioli Sam Linsell is one of favourite food bloggers who, when her new postings arrive always bring a smile to my face. She works so hard and photographs only in natural light. Successful food blogger, writer, food consultant, food stylist, teacher and all round lovely
Pork Fillet coated in honey & mustard with grilled apples – Sam Linsell
Sam Linsell's Pork Fillet coated in honey & mustard with grilled apples Sam Linsell has a way with food, she makes the juices run with her tactile pictures, you can smell and taste the juices dribbling off the pork fillet. She says "The classic flavour combination of honey and mustard worked beautifully with this
Chicken liver paté, the best ever – Sam Linsell
Sam Linsell's Best Ever Chicken Liver Paté I love to serve chicken liver pate with a crispy melba toast and a dollop of something sweet. Its silken smooth so it needs the crunch. The Marmalade offers a bitter-sweet flavour which is rather delicious. If you want to be really wild, stir a splash
Spicy roasted chicken & sausages with marmalade & thyme – Sam Linsell
Sam Linsell’s spicy roasted chicken and sausages with marmalade & thyme This chicken dish is a twist on a recipe I have in my cookbook for a marmalade chicken and sausage tray bake. I was delighted to be asked to contribute to the Nomu recipe mailer which goes out to their large subscriber base each
Oysters Gratin – Sam Linsell
Sam Linsell's Oysters Gratin Makes 12 oysters 12 large oysters 1/3 cup (80ml) oyster juice (as they are shucked) 1 cup of dry white wine / champagne / Cap Classique 1 1/2 cups of cream 2 egg yolks 300g trimmed leeks, cut into thin julienne 1 T olive oil 50g butter salt and
Ostrich fillet kebabs with zucchini tzatziki – Sam Linsell
Sam Linsell's Ostrich fillet kebabs with zucchini tzatziki makes 8 kebabs What you'll need 650g – 750g Ostrich fillet, cut into large even cubes ½ red onion, peeled and cut in to quarter slices ½ red pepper cut into even pieces ½ green pepper cut into even pieces 8 small button mushrooms Additional
Carrot & coriander soup with cumin & orange – Sam Linsell
Sam Linsell's Carrot & Coriander Soup with cumin and orange Ingredients 2 cup of chopped onions 2 celery stalk chopped 3T olive oil 6 cups of grated carrots 2T chopped parsley 6 cups of vegetable stock (or chicken stock) 2T chopped fresh coriander 1t dried coriander 1.5 t cumin zest of an orange
Boerewors Pasta with tomato & basil – Sam Linsell
Sam Linsell's Boerewors Pasta with Tomato & Basil Since I don’t yet have a braai (barbecue), and had a pack of sausage begging to be used, I needed to figure something out. This is a very quick and easy pasta supper to knock up if you are in a hurry. The sausage has so much flavour
Shortbread bars with whisky marmalade – Sam Linsell
Sam Linsell's Shortbread Bars with Whisky Marmalade Yield: 20 squares Ingredients 220g butter 30g icing sugar 80g caster sugar zest of an orange 30g cornflour 300g flour 1 cup marmalade 2 – 3 tsp whisky icing sugar to dust Instructions Pre heat the oven to 160C / 325 F and line a 20cm
Chicken & red wine casserole with herb dumplings – Sam Linsell
Sam Linsell's chicken & red wine casserole with herb dumplings Ingredients Casserole 8 pieces of chicken, thighs and legs, with skin on 2T olive oil 125g streaky bacon, chopped 10 – 12 small pickling onions, peeled 1 onion, finely chopped 2 garlic cloves, crushed 1 celery stalk, finely chopped I large carrot,
Paella – Sam Linsell
Sam Linsell's Paella Ingredients 2-3T olive oil 2 pinch’s saffron soaked in two tablespoons of hot water 100g chorizo, finely sliced 280g – 300g boneless, skinless chicken thigh filets (8 thigh fillets) 350 – 400g white fish fillets cut into large chunks 1 onion finely chopped 1 red pepper, cored and finely diced
Roast Beef with a delicous chimichurri – Sam Linsell
Roast Beef with chimichurri One of my favourite accompaniments with roast beef is a silky béarnaise sauce, but for the sake of keeping things a little healthier around here, I decided to make a chimichurri. I also haven’t done a recipe for it on Drizzle and Dip, and since I adore all manner
Turkey Caesars Club Sandwich – Sam Linsell
Sam Linsell Sam Linsell is one of favourite foodbloggers who, when her new postings arrive always bring a smile to my face. She works so hard and photographs only in natural light. Successful foodblogger, writer, food consultant, foodstylist teacher and all round lovely woman, she very generously allows me to use her recipes
Stir Up Sunday – a family tradition
The ingredients all laid out November 24th is this year's Stir-up Sunday. In our family, when my grandparents were with us, it was on this day that our Christmas puddings were made in order that they had time to mature before Christmas. Why Stir-up? The term comes from the Anglican Church Book of
The Perfect Gin & Tonic and other stories….
Sam Linsell - blogger, foodwriter & photographer One of the people for whom I am filled with admiration and who was a real inspiration to me in 2012 was Samantha Linsell. Her blog, peopled with her stunning photographs, led her to conceive, write, photograph her first book, and one of South Africa’s earliest
The Perfect Roast Chicken
The Perfect Roast Chicken Many will tell you about the perfect roast chicken. Well here is one more, this is my way, I have roasted it on national television and it was a great success - succulent, juicy and delicious. Lemony fond on the bottom of the roasting pan whisked into the juices
Drizzle & Dip – Sam Linsell
Sam Linsell is food passionate. She is one of South Africa’s top bloggers and her blogsite made more beautiful by the fact that it is filled with amazing photographs of her fabulous food. After having trained at Hotel School in Johannesburg and working for a number of years in the hospitality industry and