Curried Artisanal Sausages with Carrots, served with Polenta…
Curried Artisanal Sausages, a real midweek supper dish, and served with Polenta della Nonna, a convenient prepacked ready cook Polenta...
Vinegary Potatoes sautéed in duck fat…
Vinegary Potatoes, cooked in Duck Fat, one of the best things I have done in a while, so delicious and perfect with braai food...
My Calamari, Lemon & Parsley Risotto…
A Calamari, Lemon & Parsley Risotto, a delicious midweek supper dish meets its partner in the Bellingham Homestead Sauvignon Blanc 2019...
Spaghetti in the Style of Naples
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
Butter Beans with Salsa Verde
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