Easy, Simple and Delicious 9781770078284, 1770078282

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easy simple& delicious sonia cabano

photography by ryno

easy & simple delicious

easy & simple delicious

sonia cabano photography by ryno

Published in 2010 by Struik Lifestyle

(an imprint of Random House Struik (Pty) Ltd) Company Reg. No. 1966/003153/07

Wembley Square, First Floor, Solan Road, Gardens, Cape Town, 8001 PO Box 1144, Cape Town, 8000, South Africa www.randomstruik.co.za Copyright © in published edition: Random House Struik (Pty) Ltd 2010 Copyright © in text: Sonia Cabano 2010

Copyright © in photographs: Random House Struik (Pty) Ltd 2010 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic,

mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and the copyright holders. Publisher: Linda de Villiers

Managing editor: Cecilia Barfield

Editor and indexer: Bronwen Leak Designer: Helen Henn Photographer: Ryno

Food stylist: Brita du Plessis

Proofreader: Laetitia Sullivan ISBN 9781770078284 (print) | ISBN 9781432303600 (epub) | ISBN 9781432303617 (PDF) The publishers wish to thank Dastakari for the loan of props for the photography.

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fast �������������������������������������������������� 48

lazy . . . . . . . . . . . . . . . . . . . . . . . . . 112

staples ������������������������������������������ 170

index. . . . . . . . . . . . . . . . . . . . . . . . 190

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fresh detox and recharge with easy recipes for everyday vitality

Most

people seem to think healthy eating entails boredom and

deprivation. I beg to differ! Besides providing fuel for energy, food should taste good, and every mealtime should be a celebration. Making little adjustments to your diet as you go along will mean more in the long run than trying to stick to radical regimes, and you’re more likely to stick to the changes if you enjoy your food. Try to lessen your dependency on animal protein and cut back on saturated fats, refined sugars and salt. I use lavish amounts of fresh and dried herbs and spices to flavour my cooking, plenty of olive oil, ginger, chilli and garlic, and try to make the most of colours and textures to add plate appeal. Grains are good for you, as are fibre-rich beans, juicy fruits and vegetables, served with plenty of leafy greens, nuts and seeds for their essential mineral content. Alcohol and caffeine give false energy, so you’re better off without them. Pretty soon you’ll discover that without artificial additives, colourants and preservatives your food will taste fresher and lighter, and you will positively sparkle with vitality. It’s worth the expense to invest in a juice extractor and food processor, some non-stick pans and natural, organic produce where at all possible. The time saved leaves you free to use your new-found energy elsewhere!

Citrus zinger salad with mint and pomegranate A sparkling citrus treat to brighten up winter-dulled palates.

Ingredients 2 ruby grapefruit, 2 oranges and 2 tangerines,

handful of fresh mint leaves 2–4 T (30–60 ml) pomegranate kernels

all with peel and pith removed and sliced horizontally. Work over a bowl and save any juices that run out.

Method 1. 2.

Rougly chop the fruit into a serving bowl and tear in the mint leaves. Add the reserved juices and pomegranate kernels and serve cold. Seedless green grapes make a good addition.

Serves 4

Rosy C-soother A refreshing tonic against summer blazes – chill the fruit and semi-freeze the juice for a slushy effect.

Ingredients

400 g strawberries, hulled

juice of 2 limes or 1 lemon

2 cups (500 ml) diced fresh pineapple

2 cups (500 ml) cubed watermelon, green exterior

3 cups (750 ml) cranberry juice

rind removed

2 t (10 ml) grated fresh ginger

Method 1. 2.

Place all the ingredients in a food processor and liquidise until smooth. Pour into glasses and serve chilled.

Serves 2–4

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Toasted oat and berry breakfast trifle with vanilla yoghurt Oats are a wonder food for anyone prone to energy crashes. This is a super-fast shortcut to muesli and good with any fruit you have at hand, especially stewed dried apricots and peaches.

Ingredients

1 t (5 ml) vanilla essence

50 g slivered almonds, finely chopped

2 T (30 ml) honey

1 T (15 ml) sesame seeds

300 ml chilled Greek yoghurt

1 T (15 ml) desiccated coconut

2 cups (500 ml) mixed fresh berries or any other

75 g oat bran

diced fresh or stewed fruit

Method 1.

2. 3.

Mix the almonds, sesame seeds, coconut and oat bran together and toast in a dry frying pan over a medium heat, stirring continuously, until golden brown. Remove from the heat and allow to cool. Stir the vanilla essence and honey into the yoghurt. Spoon the berries into serving glasses or bowls, top with the yoghurt and some toasted slivered almonds and serve.

Serves 3–4

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Thai-chilli beef and noodle salad with cucumber, spring onion and peanuts Use fillet if you can afford it, otherwise a nicely matured rump will do.

Ingredients 3 T (45 ml) soft brown sugar ½ t (2.5 ml) cayenne pepper

Dressing 1–2 t (5–10 ml) deseeded and very finely minced green chilli

¼ cup (60 ml) Thai fish sauce

2 t (10 ml) grated fresh ginger

500 g fillet or rump steak

1 t (5 ml) crushed garlic

1 t (5 ml) oil for grilling

6 T (90 ml) lime or lemon juice

2 medium cucumbers, peeled, deseeded and

2 T (30 ml) Thai fish sauce

thickly sliced

1 T (15 ml) soy sauce

6 spring onions, thickly sliced

1 T (15 ml) honey or soft brown sugar

1 red onion, peeled and thinly sliced

1 T (15 ml) sesame oil (optional)

4 red chillies, deseeded and minced ½ cup (125 ml) fresh mint leaves ½ cup (125 ml) fresh coriander leaves 100 g rice vermicelli noodles, soaked in warm water until soft ½ cup (125 ml) unsalted peanuts, coarsely chopped

Method 1. 2. 3.

4. 5.

Dissolve the soft brown sugar and cayenne pepper in the Thai fish sauce and brush over the steak. Leave for 15 minutes. For the dressing, whisk together all the dressing ingredients in a jug and set aside. Heat the oil in a frying pan over a high heat and grill the marinated steak to how you would like it done (for best results the steak should still be pink in the middle). Leave for 10 minutes and slice thinly. Place the steak slices in a large bowl and add the remaining ingredients, except the peanuts. Add the dressing and toss to coat. Transfer to a serving dish, sprinkle with the peanuts and serve immediately.

Serves 4

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Marina’s minty lemon and chilli-grilled halloumi My Greek friend Marina loves grilled halloumi as much as I do and this is her delicious take on the classic saganaki. Serve straight up for a snack or on dressed leaves for a classy starter.

Ingredients Approx. 500 g halloumi, sliced into roughly 1.5 cm-thick slices

2 T (30 ml) olive oil 1 T (15 ml) mint sauce 3 T (45 ml) extra-virgin olive oil 

2 red chillies, deseeded and finely diced

salt and pepper to taste

grated zest of 1 lemon

120 g rocket leaves

Method 1. 2. 3. 4. 5.

Place the sliced halloumi on a tray. In a small jug, combine the chillies, lemon zest and olive oil and drizzle over the halloumi. Make sure each piece is properly coated on both sides. Leave to marinate for at least 30 minutes, preferably overnight. When ready to cook, drain the halloumi but reserve the leftover marinade for later. Heat a cast-iron pan over a high heat and fry the halloumi slices until golden brown on each side, 1–2 minutes (no extra oil is necessary). When cooked, remove the slices and set aside. In a bowl, whisk the mint sauce and extra-virgin olive oil with 1 T (15 ml) of the leftover marinade and season well with salt and pepper. Arrange the rocket leaves on individual plates and place the halloumi slices on top. Drizzle with the dressing and serve straightaway.

Serves 4–6

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Red onion, black olive, orange and rocket salad This classic Middle Eastern salad is ideal for mid-winter when fresh vegetables and leaves are hard to find. The rocket is not essential but adds a nice peppery bite. This is fantastic served with barbecued meat or fish.

Ingredients 4 oranges, peel and pith removed and sliced horizontally

3 T (45 ml) extra-virgin olive oil 2 t (10 ml) red wine vinegar pinch of ground cumin

1 cup (250 ml) pitted black olives

salt and pepper to taste

1 large red onion, peeled and very thinly sliced

large handful of rocket leaves, torn into pieces

Method 1. 2.

Chop the orange slices into chunks and place in a large bowl. Add the rest of the ingredients, toss and leave for 15 minutes (no longer) for the flavours to marry. Transfer to a serving dish and serve immediately.

Serves 4–6

French potato salad with olives, anchovies and tuna Potatoes are greedy oil guzzlers, a problem this classic recipe neatly circumvents by using a stock-based dressing. The spuds are tasty enough alone without the combined ingredients, which add up to a classic Salade Niçoise.

Ingredients

½ cup (125 ml) extra-virgin olive oil

500 g baby potatoes

salad leaves to serve

3 T (45 ml) prepared chicken or vegetable stock

1 x 170 g can tuna

1 T (15 ml) Dijon or grain mustard

12 anchovy fillets

3 T (45 ml) tarragon white wine vinegar

1 cup (250 ml) halved baby tomatoes

salt and pepper to taste

6 marinated artichokes, quartered (optional)

3 T (45 ml) chopped fresh parsley or basil

1 cup (250 ml) pitted black olives

Method 1. 2. 3.

Cook the potatoes in a saucepan of well-salted water until just tender. Drain and halve. Mix the stock, mustard, vinegar, salt and pepper with the herbs and pour over the hot potatoes. Leave to soften for 20 minutes, then stir through the oil. To serve, place the potatoes on a bed of salad leaves and scatter over the remaining ingredients. Keeps well in the refrigerator for up to two days.

Serves 4–6

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Beetroot, avocado, pea and feta salad on baby spinach with honey-mustard dressing Using shop-bought cooked beetroot makes this salad a speedy treat, lovely as a side with any grilled meat or fish.

Ingredients 1 cup (250 ml) frozen baby peas 4 handfuls of baby spinach, watercress and rocket leaf mix, about 110 g

Honey-mustard dressing (Makes 175 ml)

2 T (30 ml) honey 5 t (25 ml) red wine vinegar

8 small cooked beetroot, chopped

¼ t (1 ml) salt

2 ripe avocados, pitted, peeled and chopped

2 t (10 ml) Dijon or grain mustard

2 rounds feta, chopped

1 T (15 ml) finely minced onion black pepper to taste 6 T (90 ml) olive oil

Method 1. 2. 3.

Place the frozen peas in a saucepan and cover with boiling water. Drain and repeat, this time leaving the peas in the water for 15 minutes before draining again. Place the leaves on four plates and arrange the beetroot, avocado, feta and peas on top. In a jug, whisk together all the dressing ingredients until emulsified, then drizzle over the individual salads. Serve immediately.

Serves 4

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Spa salad with red peppers, broccoli and asparagus This is a gorgeous crunchy, munchy salad – add prawns or grilled chicken strips instead of cottage cheese for a more substantial meal. Use juicy sugarsnap peas, green beans or a cup of cooked sweetcorn instead of asparagus.

Ingredients

Dressing

2 cups (500 ml) broccoli florets

1 t (5 ml) grated fresh ginger

170 g thin or fat green asparagus spears, cut into

2 T (30 ml) soy sauce

3 cm chunks

2 T (30 ml) sesame oil

200 g low-fat chunky cottage cheese, any flavour

2 T (30 ml) extra-virgin olive oil

1 T (15 ml) chopped fresh herbs

black pepper to taste

3 spring onions, finely sliced 4 handfuls of mixed salad leaves, about 120 g 1 large red pepper, deseeded and sliced 1 cup (250 ml) rosa tomatoes 2 carrots, peeled and cut into strips 1 T (15 ml) each of pumpkin, sunflower and sesame seeds

Method 1.

2. 3. 4.

Steam the broccoli and asparagus in a sieve over a saucepan of rapidly boiling water until just tender – about 4 minutes. They must be bright green and still crunchy. Remove and allow to cool. In a bowl, combine the cottage cheese with the herbs and spring onions. In a separate bowl, whisk together the dressing ingredients. Arrange the salad leaves on four plates, place a large scoop of the cottage cheese mixture on top of each and scatter over the broccoli, asparagus, red pepper, tomatoes, carrots and seeds. Drizzle with the dressing and serve straightaway.

Serves 4

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Tomato soup with basil oil A really good homemade tomato soup is a beautiful thing to eat. Perfectly balanced between tantalising tartness and mellow sweetness, rounded to a glossy crimson by slow simmering, it needs little besides a slick of basil oil or some grated Cheddar stirred in at the last minute. Mince the vegetables and herbs in a food processor to save time.

Ingredients

2 x 410 g cans chopped peeled tomatoes

6 T (90 ml) extra-virgin olive oil

1 x 410 g can tomato purée or passata

1 large onion, peeled and minced

6 T (90 ml) tomato concentrate

1 medium leek, white stem only, rinsed thoroughly

2–3 t (10–15 ml) salt

and minced

4–6 T (60–90 ml) sugar

1 celery stick, minced

1 T (15 ml) soy sauce

1 large carrot, peeled and diced

6 cups (1.5 litres) good-quality chicken or vegetable

1 t (5 ml) minced garlic

stock (use 3 cubes)

½ cup (125 ml) chopped fresh parsley

salt and pepper to taste

1 t (5 ml) chopped fresh marjoram

1 cup (250 ml) grated mature Cheddar or basil oil

1 large potato, peeled and coarsely grated

(see opposite)

Method 1. 2. 3. 4. 5. 6.

Heat the oil in a large heavy-bottomed saucepan over a medium heat. Add the onion, leek, celery, carrot, garlic and herbs and sweat with the lid on for about 15 minutes. Stir frequently until softened, but not browned. Now add the remaining ingredients, except the salt, pepper and cheese, stir briskly and bring to a rolling boil. Stir again and lower the heat to a very gentle simmer. Leaving the lid off, let the soup quietly bubble away for about 40 minutes, stirring every 15 minutes to prevent the vegetables scorching on the bottom of the pan. Remove from the heat when everything is meltingly soft and leave to cool for 5 minutes before processing until smooth. (Using a stick blender makes this infinitely easier.) Season to taste and serve with grated Cheddar on the side or add a dash of basil oil at the last minute. Grated Gruyère cheese, rosemary or coriander pesto, fresh herbs and croutons all make equally good accompaniments to this soup.

Serves 8–10

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Basil oil Method 1. Bring a large saucepan of water to the boil. Plunge a large fistful of basil leaves into the boiling water for 30 seconds and remove quickly. Rinse under cold water and pat very dry with absorbent paper. Blend the basil in a liquidiser with 1½ cups (375 ml) extra-virgin olive oil until very smooth. Pour into a sterilised screw-top glass jar and refrigerate until needed. (It will keep a week, no longer.) 2. Replace the basil with parsley, coriander or mint, or combine all four for a heady herbal condiment. Blended with lemon juice, minced garlic and seasoning, this green ‘unguent’ makes a zippy salad dressing or marinade for char-grilled vegetables too.

Chef’s tip The acidity of canned tomatoes varies from season to season, in which case you will have to adjust the amounts of salt, sugar and tomato concentrate to get that perfect ‘tomato-ey’ intensity. Just stir directly into the soup, simmer for a few minutes and taste as you go along. You can freeze individual soup portions for up to three months.

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Chicken dumpling soup with peas, lime and coriander This is real kitchen medicine for when you’re feeling low. To make life easier, mince the chicken in a food processor; alternatively, mince very finely by hand.

Dumplings 1 t (5 ml) finely minced lemongrass 400 g chicken fillets or breasts, finely minced

Soup 4½ cups (1.125 litres) good-quality chicken stock, preferably homemade (see page 178)

1 t (5 ml) grated fresh ginger

1 small red chilli, left whole (optional)

1 T (15 ml) chopped fresh coriander

1 t (5 ml) grated fresh ginger

salt and pepper to taste

1 t (5 ml) crushed garlic 1 T (15 ml) lime or lemon juice 50 g spaghetti, broken into short pieces 1 small carrot, peeled and coarsely grated 1 cup frozen baby peas

Method 1. 2.

3. 4.

Mix the lemongrass, chicken, ginger, coriander and seasoning very well in a food processor or by hand. When the mixture begins to clump together, roll into walnut-sized balls. Set aside. In a large saucepan, heat the chicken stock, chilli (if using), ginger, garlic and lime or lemon juice to boiling point and drop in some of the chicken dumplings. As they float to the top, remove with a slotted spoon and add the rest, removing them as they too float to the top. Add the spaghetti and carrot, and cook for 15 minutes until soft. Return all the dumplings to the soup, add the peas and simmer for another 5 minutes. Serve straightaway.

Serves 4

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Moroccan spicy lentils Brown lentils need no soaking prior to cooking. Adding a little stock powder with some bay leaves and garlic to the cooking liquid dramatically improves the flavour. This salad keeps well for several days in the refrigerator.

Ingredients

1 large onion, peeled and finely diced

500 g brown lentils, rinsed

2 t (10 ml) coriander seeds

4 cups (1 litre) water

1 dried red chilli

1 t (5 ml) vegetable or chicken stock powder

juice of 1 lemon

2 bay leaves

salt and pepper to taste

2 garlic cloves, peeled and left whole

½ cup (125 ml) chopped fresh coriander

6 T (90 ml) olive oil

Method 1.

2.

Place the lentils in a saucepan and cover with the water. Add the stock powder, bay leaves and garlic. Bring to the boil, then reduce the heat and simmer gently for about 30 minutes until tender, but not mushy. Drain and discard the leaves and garlic. Heat the oil in a large frying pan and cook the onion, coriander seeds and chilli until just soft and translucent. Stir in the lentils and lemon juice and season well. Remove from the heat and allow to cool before stirring in the chopped coriander. Transfer to a serving dish and drizzle over some more olive oil if desired.

Serves 4–6

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Butter beans baked with onions, tomato, parsley and Parmesan Having some canned pulses in the store cupboard makes rustling up a filling dish as easy as pie. This is great with grilled meat, chicken or fish, but I have been known to eat it as is with some crusty bread, a leafy salad and a wedge of good mature Cheddar.

Ingredients

½ cup (125 ml) chopped fresh parsley

2 T (30 ml) olive oil

1 t (5 ml) dried origanum

2 t (10 ml) crushed garlic

salt and pepper to taste

1 large onion, peeled and chopped

2 x 410 g cans butter beans, drained

1 celery stick, finely diced

and rinsed

1 x 410 g can chopped peeled tomatoes

½ cup (125 ml) grated Parmesan

1 x 215 g can tomato purée

3 T (45 ml) breadcrumbs

Method 1. 2.

3. 4.

Preheat the oven to 180 °C. Heat the olive oil in a frying pan over a medium heat and cook the garlic, onion and celery until soft and aromatic. Add the tomatoes, tomato purée, parsley, origanum and seasoning and cook for a further 15 minutes until thickened. Add the beans and stir through. Spoon the mixture into an ovenproof dish and scatter over the Parmesan and breadcrumbs. Bake for about 30 minutes, until golden brown and crusty on top.

Serves 4–6

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Burghul with roast butternut, chickpeas, peppers and spinach The smoked paprika adds a wonderful depth to this dish. Keep for up to three days in the refrigerator and serve as a side dish or stuffed in pitas with tzatziki and tomato relish.

Ingredients 500 g butternut, peeled and cut into chunks 2 large red peppers, deseeded and cut into chunks

1 x 400 g can chickpeas or three-bean mix, drained and rinsed 1 handful of baby spinach or rocket leaves, about 110 g

2 t (10 ml) smoked paprika

1 bunch of fresh parsley, chopped

2 T (30 ml) harissa or chilli paste

1 bunch of fresh mint leaves, chopped

1 t (5 ml) oil salt and pepper to taste

Dressing

1 t (5 ml) vegetable or chicken stock powder

1 t (5 ml) crushed garlic

juice of 1 lemon

1 t (5 ml) paprika

1 T (15 ml) olive oil

2 T (30 ml) lemon juice

1½ cups (375 ml) boiling water

1 cup (250 ml) low-fat plain yoghurt

1 cup (250 ml) burghul (bulgur) wheat

salt and pepper to taste

Method 1.

2.

3. 4.

Preheat the oven to 200 °C. Place the butternut and red peppers on a baking tray and season with the smoked paprika, harissa or chilli paste, oil, salt and pepper. Bake for 25–35 minutes, until soft and slightly charred. Meanwhile, mix the stock powder, lemon juice and olive oil with the boiling water and pour over the burghul in a bowl. Cover with a plate and leave for about 20 minutes to swell and soften. In a jug, combine the dressing ingredients, stir well and set aside. Add the chickpeas, roast vegetables, spinach or rocket leaves and herbs to the burghul and mix well. To serve, arrange on plates and drizzle over the dressing.

Serves 6

Chef’s tip Save time by leaving out the roast vegetables and replacing with 1 cup (250 ml) each of diced celery and halved rosa tomatoes.

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Sticky cashew chicken My children love this tasty low-fat treat so much that there is usually a dish of sticky chicken somewhere in our refrigerator – you can leave the chicken to marinate for anywhere between 30 minutes and three days. Use any cut of chicken you like, just adjust the cooking time accordingly. Thighs take the longest to cook, while fillets or diced breasts are the quickest. Turkey or pork work well too. This dish couldn’t be easier or yummier!

Ingredients

Sauce

400 g chicken fillets or skinless deboned thighs

1 T (15 ml) balsamic vinegar

100 g cashew nuts

3 T (45 ml) light soy sauce

1 T (15 ml) toasted sesame seeds

2 t (10 ml) crushed garlic

handful of fresh coriander, chopped to garnish

2 t (10 ml) grated fresh ginger

black pepper to taste

¼ cup (60 ml) honey 2 T (30 ml) sesame oil 2 T (30 ml) hoisin sauce or chutney

Method 1. 2.

3. 4. 5.

Line a shallow ovenproof dish with the chicken pieces. To make the sauce, combine all the ingredients in a jug and pour over the chicken. Cover and leave to marinate in the refrigerator for anywhere between 30 minutes and three days. Allow the dish to return to room temperature before cooking. Preheat the oven to 180 °C. Scatter the cashew nuts over the chicken and stir into the sauce. Bake for 20–25 minutes until the chicken is just cooked and still succulent. Sprinkle over the sesame seeds and coriander, season with black pepper and serve with a salad of shredded vegetables and greens and some steamed rice.

Serves 4

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Tandoori chicken kebabs with fresh coriander chutney Yoghurt or buttermilk makes a wonderful marinade for all kinds of meat, especially cuts destined for the braai, as it tenderises and lends succulence. This marinade is also suitable for lamb, pork and turkey. Marinate the meat in the sauce for no less than 30 minutes and up to three days.

Ingredients

2 t (10 ml) ground turmeric

400 g boneless chicken, cubed

2 t (10 ml) paprika

1 cup (250 ml) plain yoghurt or buttermilk

1 T (15 ml) lemon juice

2 t (10 ml) crushed garlic

½ t (2.5 ml) salt

1 medium onion, peeled and grated

black pepper to taste

2 t (10 ml) grated fresh ginger 1 small red chilli, deseeded and minced

10–20 wooden satay sticks

Method 1. 2. 3. 4.

Combine all the ingredients in a marinating dish, cover and leave to marinate in the refrigerator for anywhere between 30 minutes and three days. About an hour before cooking, remove the chicken from the refrigerator to reach room temperature and soak the satay sticks in hot water to prevent them scorching on the grill. Thread the chicken cubes onto the satay sticks and grill over coals or in the oven until cooked – about 20 minutes. Discard any remaining marinade. Serve with basmati rice, poppadoms, banana sambal (see below) and fresh coriander chutney (see opposite).

Serves 4

Banana sambal Ingredients 2 firm ripe bananas, peeled and chopped

½ cup (125 ml) plain yoghurt ¼ cup (60 ml) desiccated coconut

Method 1.

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Combine all the ingredients and chill until needed. Serve on the same day of making.

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Fresh coriander chutney Ingredients 4 cups (1 litre) fresh coriander leaves, stems discarded

1–2 t (5–10 ml) ground cumin 2 t (10 ml) minced fresh chilli 1 t (5 ml) sugar

2 cups (500 ml) chopped fresh mint

1 t (5 ml) salt

1 cup (250 ml) chopped onion

¼ cup (60 ml) fresh lime or lemon juice

1–2 t (5–10 ml) crushed garlic

6 T (90 ml) plain yoghurt

1–2 t (5–10 ml) grated fresh ginger

Method 1.

Place all the ingredients in a food processor and blend to a smooth sauce. Alternatively, chop everything very finely together by hand. Chill until needed. The chutney will last for three days in an airtight container in the refrigerator.

Makes 2 cups (500 ml)

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Banana nut curry with pilaf rice Use firm green bananas for this quick and nutritious curry. You can replace the cashews with almonds or pecans, and try baby potatoes instead of the mushrooms.

Ingredients 2 T (30 ml) oil 1 T (15 ml) black mustard seeds

2 green peppers, deseeded and chopped 4 firm green bananas, peeled and cut into 3 cm chunks

1 large onion, peeled and finely diced

100 g cashew nuts

1 T (15 ml) grated fresh ginger

1 x 400 ml can low-fat coconut milk

2 t (10 ml) crushed garlic

1 T (15 ml) lemon juice

1 red chilli, deseeded and minced

2 T (30 ml) fresh or dried curry leaves

1 t (5 ml) ground turmeric

salt and pepper to taste

200 g button mushrooms

1 cup (250 ml) loosely packed chopped

1 cup (250 ml) cauliflower florets

coriander leaves

Method 1. 2.

Heat the oil in a saucepan and fry the mustard seeds until they start to pop. Add the onion, ginger, garlic, chilli and turmeric and cook for 4–5 minutes until the onions are soft. Add the vegetables, bananas, nuts, coconut milk, lemon juice and curry leaves. Season well and simmer over a low heat for 15–20 minutes, until the vegetables are just tender, but not mushy. Scatter over the chopped coriander and serve with pilaf rice (see opposite) and sambals.

Serves 4

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Pilaf rice Ingredients

4 cardamom seeds

1 cup (250 ml) basmati rice

1 star anise

2½ cups (625 ml) water

2 bay leaves

½ t (2.5 ml) salt

3 whole cloves

5 cm cinnamon stick

Method 1. 2. 3. 4.

Place the rice in a sieve and rinse under cold running water until the water runs perfectly clear. In a saucepan on the stove, bring the water and salt to a rolling boil. Add the rice and all the spices, stir well and bring to the boil for 10 minutes under a tight-fitting lid. Without removing the lid, reduce the heat and cook for a further 15–20 minutes until the rice is perfectly cooked – small holes will form on the surface of the rice. Remove from the heat, keeping the lid on, and let the rice steam for a further 10 minutes. Fluff with a fork and serve hot.

Serves 4

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Brown rice kedgeree with lentils, mushrooms and hard-boiled eggs I find it useful to cook more rice than needed per meal and store the extra in the refrigerator, ready to be whipped up into speedy meals like nasi goreng, Korean chicken soup, Chinese stir-fried rice or this hearty vegetarian kedgeree. Kedgeree without the egg is a favourite lunchbox standby.

Ingredients

2 T (15 ml) lemon juice

1 T (15 ml) olive oil

2 cups (500 ml) cooked brown basmati or other rice

1 large onion, peeled and finely diced

1 x 400 g can brown lentils, drained and rinsed

2 t (10 ml) crushed garlic

½ cup (125 ml) chopped fresh parsley

½ t (2.5 ml) ground turmeric

½ cup (125 ml) toasted almond slivers

150 g baby button mushrooms or quartered

salt and pepper to taste

large buttons

4 hard-boiled eggs, shelled and quartered

Method 1. 2. 3.

Heat the oil in a frying pan and fry the onion, garlic, turmeric and mushrooms until any excess liquid has evaporated and the vegetables are tender. Add the lemon juice, rice, lentils, parsley, almonds and seasoning and stir well to combine. Allow to warm through over a low heat. Transfer to a serving dish, top with the quartered eggs and serve with some chopped tomatoonion salad, tzatziki and warm pitas.

Serves 4–6

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Oven-baked ratatouille with Parmesan crust A classic Mediterranean vegetable medley that goes with almost anything, is scrumptious hot or cold and lasts for ages in the refrigerator. This oven-baked version was devised by a cook (me) who absent-mindedly left one too many stove-top versions to cook to a gloop. Not only is this recipe fail-proof, it’s dead easy too.

Ingredients 350 g courgettes, washed and chopped into 3 cm chunks 2 large aubergines, washed and cut into 3 cm squares 4 large sweet peppers (any colour), deseeded and cut into 4 cm squares

1 T (15 ml) crushed garlic 2 t (10 ml) chopped fresh rosemary ½ t (2.5 ml) fresh thyme or 1 t (5 ml) dried salt and pepper to taste 1 x 410 g can chopped peeled tomatoes 1 T (15 ml) balsamic vinegar ½ cup (125 ml) grated Parmesan

2 T (30 ml) extra-virgin olive oil

Method 1. 2. 3. 4. 5.

Preheat the oven to 200 °C. Place the courgettes, aubergines and peppers in a single layer in a roasting pan. Mix the oil, garlic, herbs, salt and pepper, and pour over the vegetables. Stir well to coat thoroughly. Roast in the oven for about 30 minutes until tender and slightly browned. Remove from the oven and pour over the tomatoes and balsamic vinegar. Mix well and sprinkle over the Parmesan. Roast for a further 30 minutes, until a crust has formed on top of the ratatouille.

Serves 4–6

Chef’s tip If you plan to make the ratatouille to keep in the refrigerator, leave out the Parmesan.

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Wholewheat fusilli with goat’s cheese, pecans, sun-dried tomato, basil and chilli A no-cook store-cupboard sauce, packed with protein and carbohydrates for an energy boost.

Ingredients

8 basil leaves or 1 handful of rocket leaves, torn

375 g wholewheat spiral pasta (fusilli)

1 small red chilli, deseeded and finely minced

12 sun-dried tomato halves in oil, chopped

1 t (5 ml) crushed garlic

150 g goat’s cheese, crumbled

¼ cup (60 ml) red wine vinegar

½ cup (125 ml) coarsely chopped toasted

2 t (10 ml) grain mustard

pecan nuts

salt and pepper to taste

Method 1. 2. 3.

Cook the pasta in a saucepan of well-salted, rapidly boiling water until just tender – about 15 minutes. Drain. Mix the remaining ingredients in a bowl and add to the pasta. Toss to coat. Let the pasta stand for about 10 minutes for the flavours to marry, then serve. This dish is also good cold and will keep for a day in an airtight container in the refrigerator.

Serves 4

36

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Pizza A perfectly decent pizza can be made in an ordinary domestic oven with no fussing about special tiles, tins, et cetera required. I use plain old baking tins and turn the heat up high. You can even braai pizzas over the coals, the instructions for which are given below. For the bases, use the focaccia recipe on page 173, but leave out the crushed garlic. After the first rising, the balls of dough are flattened and rolled out thinly to be covered with a tomato base and toppings. I use tomato concentrate straight from the jar for my base, but you can use tomato purée if you prefer a lighter taste. Bake the pizzas at 220 °C.

Some topping suggestions • • •

Artichoke quarters, pitted green olives, thyme, fried bacon cubes and mozzarella Salami, ricotta, strips of sweet red pepper, cherry tomatoes and rosemary Mushrooms, bacon, mozzarella, paper-thin slices of aubergine, garlic, chilli and olive oil

Braai pizzas 1.

2. 3. 4.

Position the grill about 10 cm above the coals. Test the temperature by holding your outstretched hand about 13 cm above the coals. Once you can hold your hand there for 3–4 seconds, the temperature is right. Make pizza bases as above. Lay one base on the grill – not over the hottest coals – and grill for about 1 minute, until the dough puffs up. Using tongs, flip the pizza base over and drag it to a cooler part of the grill. Brush lightly with olive oil and proceed with your desired toppings, putting the cheese on first. Drizzle over 1 T (15 ml) or so of olive oil, season well and grill over the hotter coals for 6–8 minutes. You may have to move the pizza about on the grill to prevent scorching.

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37

Sesame-marinated crispy tofu with broccoli and noodles Tofu is a pretty tasteless yet high-protein substance that promiscuously soaks up the flavour of whatever it’s marinating in. Grilling shaves the fat content to practically zero.

Ingredients

1 small red chilli, deseeded and minced

500 g firm tofu, drained

1 t (5 ml) crushed garlic

2 T (30 ml) sesame oil

250 g Chinese egg noodles

1 t (5 ml) grated fresh ginger

1 T (15 ml) peanut butter

¼ cup (60 ml) light soy sauce

¼ cup (60 ml) boiling water

3 T (45 ml) sesame seeds

1 T (15 ml) soy sauce

450 g broccoli florets

handful of fresh coriander, finely chopped

2 t (10 ml) sesame oil

Method 1.

2. 3. 4. 5. 6.

Cut the tofu into 1 cm-thick slices. In a bowl, mix the sesame oil, ginger, soy sauce and sesame seeds and add the tofu. Toss to make sure they’re coated on all sides, then lay the slices on a baking tray and leave to marinate for at least 30 minutes. Meanwhile, steam the broccoli in a sieve over a saucepan of boiling water for 3–4 minutes, until just tender. Drain well. Heat the remaining sesame oil in a frying pan and sauté the broccoli, chilli and garlic for about 3 minutes. Remove from the heat and set aside. Cook the noodles according to the packet instructions and set aside. In a bowl, whisk together the peanut butter, boiling water and soy sauce until smooth. Place the broccoli and noodles in a serving dish and pour over the peanut sauce. Toss to coat thoroughly. Heat the oven’s grill and grill the tofu on both sides for 10–15 minutes until golden brown and crisp. Remove from the baking tray with a slotted spoon and arrange on top of the broccoli and noodles. Drizzle over any remaining marinade, scatter with coriander and serve warm or at room temperature.

Serves 4

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39

Mediterranean fish baked with aubergine, origanum and peppers If you’re so inclined, prawns or crayfish instead of fish would take this dish to a whole new level. This is sublime served hot or cold, and perfect as part of a summer buffet.

Ingredients 750 g firm-fleshed white fish 6 T (90 ml) cake flour, seasoned with salt and pepper

2 large sweet peppers (any colour), deseeded and chopped into 3 cm chunks 1 x 410 g can chopped peeled tomatoes 1 T (15 ml) tomato concentrate

¼ cup (60 ml) olive oil

½ cup (125 ml) dry red wine or fish stock

2 large onions, peeled and chopped

salt and pepper to taste

2 t (10 ml) crushed garlic

1 T (15 ml) chopped fresh origanum

1 large aubergine, washed and cut into

2 T (30 ml) chopped fresh parsley

3 cm chunks

1 t (5 ml) grated lemon zest

Method 1. 2. 3. 4. 5.

Cut the fish into 5 cm-thick chunks and toss in the seasoned flour. Shake off and discard the excess flour. Heat the oil in a large frying pan and fry the fish for about 2 minutes each side, until light golden brown, but not completely cooked. Remove with a slotted spoon and set aside. To the same pan, add the onions, garlic, aubergine and peppers and cook over a high heat for about 12 minutes, until the vegetables have softened and any excess liquid has evaporated. Reduce the heat and add the tomatoes, tomato concentrate and red wine or stock. Season well with salt and pepper and simmer gently until thickened. Add the fish, herbs and lemon zest and cook in the sauce for 10–15 minutes until just done. Serve with boiled baby potatoes, crusty bread and a green salad.

Serves 4

40

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Baked whole fish in olive oil, white wine, bay leaves, vine tomatoes, black olives and onion Any firm white fish will benefit from this simple treatment, with freshly caught the undisputed champion of course. If frozen hake or some such is your only option, make sure it’s properly defrosted before going into the marinade.

Ingredients 1.6–2 kg fresh, firm white fish, descaled and gutted salt and pepper to taste

juice of 1 lemon, flesh chopped into chunks 1 cup (250 ml) pitted black olives 2 cups (500 ml) halved baby tomatoes or 3 large ripe, chopped

1 T (15 ml) olive oil

2 T (30 ml) coarsely chopped fresh parsley

2 large onions, peeled and sliced into rings

1 T (15 ml) chopped fresh origanum

2 t (10 ml) crushed garlic

2 t (10 ml) chopped fresh thyme

½ cup (125 ml) dry white wine

6 bay leaves

½ cup (125 ml) olive oil

Method 1. 2. 3. 4. 5.

6. 7.

Place the fish in a large ovenproof dish and season well with salt and pepper. Heat the tablespoon of olive oil in a frying pan and fry the onion rings and garlic until just soft. Remove with a slotted spoon and arrange over the fish. Mix the wine, olive oil, lemon juice and flesh and pour over the fish. Scatter over the olives, tomatoes, herbs and bay leaves and leave to marinate for 30 minutes while you preheat the oven to 200 °C. Bake the fish for 10 minutes, then, without opening the oven door, reduce the temperature to 180 °C and bake for a further 35–40 minutes, until just done. While cooking, baste the fish with the surrounding wine and olive oil sauce. The fish is done when it flakes easily with the tip of a knife inserted next to the backbone. Serve warm or at room temperature with rice or boiled baby potatoes and salad.

Serves 4–6

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Apple and blueberry crumble I prefer to use canned pie apples for this, as raw apples often cook into an unappetising mush. Replace the blueberries with ½ cup (125 ml) seedless raisins plumped in some hot water (or brandy, if you’re feasting!). Another heavenly base for a crumble is made from canned pineapple rings, chunks of fresh mango and some fresh strawberries.

Filling

Topping

1 x 385 g can pie apples

125 g unsalted butter, cut into tiny dice

150 g fresh or frozen blueberries

100 g rolled oats or oat bran

2 T (30 ml) brown sugar

100 g slivered almonds, roughly chopped

½ t (2.5 ml) ground cinnamon

2 T (30 ml) sesame seeds

½ t (2.5 ml) ground allspice

150 g brown sugar

1 t (5 ml) vanilla essence

½ t (2.5 ml) ground cinnamon

2 T (30 ml) melted butter

1 t (5 ml) ground ginger

Method 1. 2. 3. 4. 5.

Place the apples and blueberries in a bowl. Stir the brown sugar, spices and vanilla essence into the melted butter and pour over the fruit. Stir well and set aside for 20 minutes to soften. Preheat the oven to 180 °C. For the topping, in a separate bowl, rub the butter into the oats, almonds, seeds, sugar and spices until the mixture resembles coarse breadcrumbs. Spoon the softened fruit into a pie dish and scatter the crumble on top, covering the fruit. Bake on the middle shelf of the oven for 35–40 minutes until golden brown. Serve hot or cold with Greek yoghurt or thick cream.

Serves 4

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43

Phyllo pears and honey with dark chocolate chips and slivered almonds Pears, chocolate, pastry, honey and nuts – what’s not to love? We’re not trying to be saints, you know. However, dark chocolate is reputedly packed with antioxidants, nuts are rich in selenium and organic honey contains healthy enzymes.

Ingredients

¼ cup (60 ml) dark chocolate chips

2 T (30 ml) melted butter

3 T (45 ml) roasted slivered almonds

1 T (15 ml) boiling water

50 g dark chocolate

¼ cup (60 ml) honey

50 ml cream

3 sheets phyllo pastry

Greek yoghurt to serve

8 canned pear halves

Method 1. 2. 3. 4. 5. 6. 7. 8.

Preheat the oven to 180 °C and spray a baking tray with non-stick cooking spray. Combine the melted butter with the boiling water and 1 t (5 ml) of the honey. Use to lightly brush each sheet of phyllo and stack the sheets on top of each other. Cut four squares out of the stacked phyllo sheets. Quarter the pear halves and place in the centre of each square. Sprinkle over the chocolate chips and 2 T (30 ml) of the almonds in equal proportions and drizzle over a little honey. Roll the phyllo away from you, folding the edges inwards to make a neat cigar. Brush with the remaining honey and melted butter mix and press the edges to seal. Bake on the middle shelf of the oven for about 20 minutes, until golden brown. Melt the chocolate and cream in a small saucepan over a medium heat, stirring to combine. Drizzle over the baked phyllo cigars, scatter with the remaining almonds and serve hot or at room temperature with a dollop of Greek yoghurt.

Makes 4

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45

Pashka – ricotta with figs, ginger, cranberries and nuts Really fresh ricotta should be eaten as soon as it is bought. Ultra-low in fat, mixed with a little mascarpone, some choice fruits and nuts, it makes a good pudding not only during fasting but also feasting times. In the latter case, I’d drench it with some seriously good chocolate sauce and serve a little glass of dessert wine alongside for good measure.

Ingredients

2 T (30 ml) preserved ginger syrup

350–400 g fresh ricotta

2 T (30 ml) dried cranberries

2 T (30 ml) mascarpone

2 T (30 ml) pecan nuts or any other similar nuts,

4 soft dried figs, roughly chopped 2 T (30 ml) preserved ginger, chopped

roughly chopped 1 T (15 ml) honey to serve

Method 1. 2. 3.

Place all the ingredients, except the honey, in a mixing bowl and lightly stir until just combined. Spoon into four pretty glasses and chill until required. Drizzle a little honey over each before serving.

Serves 4

Ginger banana brûlée with Greek yoghurt If you must have a sugar fix have muscovado sugar, which is somewhat unrefined and, therefore, retains some vitamins and minerals. It is also ideal for this deceptively simple dessert.

Ingredients

½ cup (125 ml) fresh blueberries or strawberries

4 ginger snaps, coarsely crumbled

400 ml Greek yoghurt

2 bananas, peeled and sliced

¼ cup (60 ml) muscovado sugar

Method 1. 2.

Divide the crumbled ginger snaps, fruit and yoghurt evenly between four pretty glasses. Spoon the muscovado sugar on top and refrigerate for 30–60 minutes, until the sugar has melted into a rich caramel. Serve cold on the same day of making.

Serves 4

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fast

fast quick and easy gourmet

meals for cooks in a hurry

I love

to eat. I love to cook too, and, while it may make me happy to spend

my days pottering in my kitchen, I realise that for most people cooking is a chore best avoided. This book, then, is largely inspired by the countless requests I receive from people begging for fast, easy and healthy recipes. Managing a balanced, nutritious and tasty eating plan for the average modern lifestyle can be quite a challenge and I’ll be the first to admit that even I don’t always attain the ideal. However, with a few basic provisions and some simple guidelines, this goal is within reach. First and foremost, a little planning doesn’t do any harm. Fix yourself a nice drink or a cup of something soothing, sit down at the start of each week and draw up a rough outline of your likely activities and available ingredients, and plan meals to fit in with these. You’ll be amazed at how much money and energy can be saved by doing this simple exercise. Have other family members or housemates join in to make it more fun. Keep at least some decent staples in your store cupboard, like canned beans, tomatoes and tuna, some dried pastas, noodles, rice and grains, and a variety of condiments – especially Asian ones, such as fish sauce, lime juice and sesame oil. These recipes will enable you to rustle up something tasty, filling and nutritious in not much more than 30 minutes. Several can be combined to make a meal, and the vegetable dishes towards the end are perfect sides to accompany that ultimate fast meal – something meaty or fishy, flashed in a pan.

Breakfast bread and toasties Being a busy working mom, bread plays a pivotal role in weekday breakfasts in my home – be it rolled, wrapped, stuffed, toasted or simply slathered with energy-boosting toppings. Since bagels freeze and toast so well, they frequently do a star turn with any of the fillings below, but seed loaf, rye and wholewheat pitas also get top marks. These are hardly recipes, but merely suggestions intended to inspire and whet your appetite.

•

Cream cheese, grated apple, sunflower seeds and a drizzle of honey – lightly mash all the ingredients together and pile onto split toasted cinnamon bagels.

•

Mozzarella, crispy bacon, avocado and spicy tomato chutney – layer the ingredients on one half of a bagel, warm under a hot grill and squash down the top half before munching.

•

Plain sliced, juicy ripe tomato and grated mature Cheddar – flash under a hot grill until the cheese melts and serve with a dollop of chutney.

•

Peanut butter, honey and sliced fresh banana – don’t scoff until you try it! Sinfully good.

•

Sliced boerewors, spicy tomato salsa, avocado and lettuce – a Monday morning standard after a weekend braai.

•

Tuna mayonnaise with green peppercorns, grated carrot and chopped spring onion – spicy, sweet, crunchy and moistly yummy all at the same time.

•

Egg and celery mayonnaise with capers, anchovies and chopped black olives – leave out the posh bits if you’re feeding children.

•

Thai sweet chilli sauce mixed with cream cheese, chopped fresh coriander, diced salami and cucumber.

•

Layer hummus, thinly sliced cucumber, pickled jalapeño chillies, tomato and rocket.

fast

51

Spicy scrambled eggs in rotis No one needs a recipe for scrambled eggs, but this Parsi dish deserves a mention. The Parsi community in India, which fled Persia 1 200 years ago, makes extensive use of eggs in its cuisine. This is my favourite weekend breakfast, rolled up in soft, warm rotis or tortillas.

Ingredients

pinch of ground turmeric

6 extra-large free-range eggs

1 t (5 ml) ground cumin

3 T (45 ml) cream or milk

1 t (5 ml) minced green chilli

3 T (45 ml) ghee

½ cup (125 ml) chopped fresh coriander

1 T (15 ml) finely chopped onion

salt and pepper to taste

½ t (2.5 ml) grated fresh ginger

Method 1. 2. 3. 4. 5.

Beat the eggs with the cream or milk and set aside. Heat the ghee in a large frying pan and gently cook the onion and ginger until the onion is translucent. Add the spices, chilli and coriander to the pan and, stirring continuously, cook for 45 seconds or so – just long enough to release the aromatic oils in the spices. Reduce the heat and pour in the eggs. Season to taste and stir continuously until the eggs form soft curds. Serve immediately rolled in soft, warm rotis and accompanied with wedges of juicy ripe tomato.

Serves 4

Chef’s tip Ghee is Indian clarified butter. If you can’t find it, an equal amount of ordinary butter will do.

52

fast

Beans and sausage on toast A can of plain beans in tomato sauce certainly has its uses as a kitchen-cupboard standby, but with a little extra effort one can transform a trusty favourite into something really special. This is a perfect low GI-high protein combination to keep your energy levels purring smoothly until lunchtime.

Ingredients 1 x 400 g can beans of your choice – I use

1 T (15 ml) tomato concentrate or purée 1 x 410 g can chopped peeled tomatoes

the little white cannellini beans for this, but

pinch of dried origanum or thyme

kidney or borlotti beans are also good.

salt and pepper to taste

400 g pork or chicken chipolatas (any kind of sausage will do, really)

Method 1. 2. 3.

4.

Rinse the beans under cold running water, drain and set aside. Gently brown the sausages all over in a saucepan on the stove. Add the beans, tomato concentrate or purée, tomatoes, herbs, salt and pepper and simmer over a medium heat for about 15 minutes, until the sauce has thickened. Stir occasionally to prevent burning. Serve hot over toasted wholewheat bread.

Serves 4

54

fast

Crispy hash browns It might seem a bit excessive to expect you to grate potatoes when you’re in a hurry, but it really isn’t that much of a bother seeing that you don’t have to peel them first. The end results are so spectacularly moreish that you’ll find you don’t mind the extra effort at all. Serve either topped with fried eggs, crispy bacon, crème fraîche or sour cream, or with a spoonful or two of sweet apple sauce on the side.

Ingredients 6 medium potatoes, washed

2 T (30 ml) chopped fresh parsley or any other herb

1 small onion, peeled

salt and freshly ground black pepper to taste

1 egg, well beaten

oil for frying

1 T (15 ml) cake flour

Method 1.

2. 3. 4.

Coarsely grate the potatoes and onion and tip together onto a clean kitchen cloth. Fold the cloth around the vegetables like a Christmas cracker and wring over the sink to get rid of any excess moisture. Place the potato and onion in a large bowl and add all the other ingredients, except the oil. Stir thoroughly to combine. Heat the oil in a large frying pan until very hot and drop large heaped spoonfuls of hash mix into the pan. Flatten slightly with the back of a spoon while cooking. Cook on both sides until brown and crispy. Drain on absorbent paper and serve hot.

Serves 4

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55

Chorizo, bean and tomato soup with rosemary, garlic and chilli This is one of those elastic, forgiving recipes that can be whipped up in seconds with just about anything you have at hand. I’ve made it with spicy lamb sausage and even boerewors instead of chorizo; added prawns, clams and chicken; left out the beans and used sweetcorn instead; and added diced potato and butternut. So feel free to improvise as the spirit moves you. Even the chilli isn’t essential really, but I’m wont to add chilli to anything!

Ingredients

1 x 400 g can beans of your choice: cannellini,

2 T (30 ml) olive oil

white or red kidney, chickpeas or even lentils,

½ t (2.5 ml) chopped garlic

rinsed under cold running water and drained

1 T (15 ml) minced fresh rosemary

1 x 400 g can diced tomatoes

1 medium onion, peeled and finely diced

1½ cups (375 ml) chicken or vegetable stock

1 t (5 ml) minced fresh chilli

¼ t (1 ml) smoked paprika (optional)

1 carrot, peeled and thinly sliced

salt and freshly ground black pepper to taste

1 length (about 20 cm) chorizo, skinned

extra-virgin olive oil for drizzling

and diced

Method 1. 2. 3. 4. 5.

Heat the oil in a large saucepan and cook the garlic, rosemary, onion, chilli, carrot and chorizo until aromatic and the vegetables look glassy. Add the remaining ingredients, except the olive oil, and stir. Reduce the heat to a slow simmer and put on the lid skew so that some steam can escape. Simmer gently for about 20 minutes or until the vegetables are soft. Stir every now and then to prevent burning. Serve in deep bowls with lots of crusty bread. Drizzle over the extra-virgin olive oil before tucking in. If you want more of a stew, raise the heat and let some of the juices cook away until the sauce is nice and thick. Serve with heaps of buttery mash and lots of freshly ground black pepper.

Serves 4

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57

20-minute Mediterranean fish soup This aromatic soup is a miracle of speed and efficiency – 20 minutes from start to finish, a mere 15 if you use a good-quality, shop-bought fish stock instead of wine. Pop a tray of thinly sliced French bread or ciabatta brushed with olive oil and crushed garlic on the rack below the roasting seafood to make garlic crostini while the soup base simmers on the stove. Use any or all of the seafood at your disposal. A Chenin Blanc is ideal for the soup base, although you might try a mellow Sauvignon Blanc instead. Use fish stock if alcohol is a no-no.

Ingredients

Soup base

12–16 large prawns, shelled and deveined

3 T (45 ml) extra-virgin olive oil

12–16 raw mussels in the half shell (whole and

1 medium onion, peeled and finely minced

fresh if possible)

1 T (15 ml) crushed garlic

300–400 g calamari steaks, cut into 3 cm cubes

2 x 410 g cans chopped peeled tomatoes

500 g kingklip steaks, cut into 3 cm cubes

1 T (15 ml) chopped fresh dill or fennel

13

⁄ cup (80 ml) extra-virgin olive oil

2 T (30 ml) chopped fresh parsley

2 T (30 ml) freshly squeezed lemon juice

1 t (5 ml) red pepper flakes (optional)

2 sprigs of thyme

1 cup (250 ml) dry white wine –

salt and pepper to taste

Chenin Blanc, preferably unwooded – or 1 cup (250 ml) fish stock 1 cup (250 ml) water 1–2 t (5–10 ml) sugar (optional)

Method 1. 2. 3. 4.

5.

Preheat the oven to 200 °C. Place the seafood, olive oil, lemon juice and thyme in a roasting bag and season well with salt and pepper. Tie the bag tightly and gently massage the pieces of seafood to evenly distribute the lubricants and flavourings. Place the bag on a roasting tray. It is vital that the fish is in a single, flat layer inside the bag, evenly spaced to prevent sogginess. Bake for 15 minutes. Meanwhile, make the soup base: heat the olive oil in a large saucepan and gently sauté the onion and garlic until soft and glassy. Add the tomatoes, herbs, red pepper flakes (if using) and liquids and simmer gently until thickened and aromatic. Taste for seasoning and add sugar if the soup is too tart. Remove the roasting tray from the oven and, with scissors, make an incision in the bag to let the steam escape. Swiftly cut open the bag and disperse the contents gently into the soup base. Gently stir to mix and simmer for 5 minutes to allow the flavours to marry. Serve immediately, accompanied with garlic crostini.

Serves 6

58

fast

Quick pea and bacon soup A bag of frozen peas in the deep freeze is a non-negotiable, modern-day kitchen essential to my mind, as it goes well beyond the call of culinary duty to double as an emergency ice pack when little ones’ games turn rough! Tumble the frozen peas straight into the broth – they will only slow down the cooking time a little. If you happen to have a ham knucklebone lying about, simmering it along with the rest of the ingredients and removing it before liquidising will boost the soup’s flavour no end.

Ingredients

2 cups (500 ml) frozen peas

2 T (30 ml) oil

1 cup (250 ml) red lentils, well rinsed

2 onions, peeled and finely diced

2 bay leaves

1 large leek, white part chopped and rinsed

sprig of fresh thyme or pinch of dried

thoroughly to dislodge any grit

1 t (5 ml) lemon juice

3 celery sticks, minced

5 cups (1.25 litres) good-quality chicken stock

1 carrot, peeled and finely chopped

salt and pepper to taste

250 g smoked bacon (ham or chicken can also

100 ml sour cream to serve

be used)

Method 1.

2. 3. 4.

Heat the oil in a deep saucepan and cook the onions, leek, celery, carrot and bacon until the vegetables are soft and aromatic and the bacon just begins to catch on the bottom of the pan. A little browning here and there will add some richness to the soup’s flavour. Add the peas, lentils, bay leaves, thyme, lemon juice and chicken stock and simmer over a low heat for about 30 minutes, until the lentils are very soft. Remove the bay leaves and liquidise the soup in a food processor to a thick consistency. Taste for seasoning and adjust if necessary. Serve immediately with a spoonful of sour cream drizzled over each portion.

Serves 6

60

fast

Marinated olives A very wise old Greek lady once told me that no self-respecting host or hostess would ever dream of serving olives straight from the barrel of brine. Anathema! If nothing else, a mere slick of extra-virgin olive oil alone would be acceptable, but better still would be one’s own, trademark marinade. This is mine.

Ingredients

1 t (5 ml) fresh or dried thyme

2 x 425 g bottles Kalamata olives in brine

1 t (5 ml) fresh or dried origanum or marjoram

1 T (15 ml) coriander seeds

2 small dried chillies or 1 t (5 ml) dried chilli

1 t (5 ml) cumin seeds

flakes (optional)

2 t (10 ml) fennel seeds

¼ cup (60 ml) best extra-virgin olive oil

1 t (5 ml) crushed fresh garlic

grated peel and juice of 1 lemon

Method 1. 2. 3. 4.

Drain the olives and place in an attractive serving dish. Discard the brine. Toast the seeds lightly in a dry frying pan until just aromatic and remove from the pan immediately. Leave to cool. Add the seeds to the remaining ingredients, stir well to combine and pour over the olives. Stir very gently so as not to crush the olives and leave to marinate for at least 15 minutes. Serve as a snack with toasted pitas, cubes of feta, some sliced salami … you get the drift.

Serves 10–12

fast

61

Flavoured popcorn Hot, buttery homemade popcorn is one of the first treats anyone with kitchen jitters should learn to make. Any of the seasonings below will lift this humble treat from so-so to sublime.

Italian seasoning

Masala seasoning

½ t (2.5 ml) dried origanum

2 T (30 ml) mild curry powder

½ t (2.5 ml) garlic powder

1 t (5 ml) ground turmeric

½ t (2.5 ml) sea salt flakes, finely crushed

¼ t (1 ml) cayenne pepper

¼ t (1 ml) ground black pepper

2 T (30 ml) sea salt flakes, finely crushed

¼ cup (60 ml) very finely grated good-

¼ t (1 ml) ground black pepper

quality Parmesan

Hot and spicy seasoning 2 T (30 ml) ground paprika 1 t (5 ml) onion powder 1 t (5 ml) garlic powder 2 T (30 ml) sea salt flakes, finely crushed 1 T (15 ml) ground cumin 1½ t (7.5 ml) cayenne pepper ¼ t (1 ml) ground black pepper

Method 1.

62

To make the popcorn seasonings, place the ingredients in a bowl and stir to combine. Keep in an airtight container in the refrigerator until required. Shake over steaming hot popcorn, stir in a little melted butter (if calories don’t scare you) and feast! Each recipe makes about 45–60 ml seasoning, enough for six cups of freshly popped corn.

fast

Easy fish curry with tomato, coconut milk and coriander I use kingklip or yellowtail for this, but feel free to use any firm fresh or frozen fish you can lay your hands on. I’ve also made this with prawns, mussels and calamari, to sensational effect. It’s easier to cut the fish into neat cubes while still frozen, but do make sure it’s thoroughly defrosted before you cook it. Serve with plenty of basmati rice.

Ingredients

Sauce

1 kg firm white fish, cut into 2.5 cm cubes

¼ cup (60 ml) sunflower oil

1 T (15 ml) lemon juice

2 large onions, peeled and finely chopped

2 T (30 ml) sunflower oil

2 t (10 ml) minced garlic

½ cup (125 ml) chopped fresh coriander to garnish

2 t (10 ml) grated fresh ginger 1–2 t (5–10 ml) chopped chilli or

Spice mixture

½ t (2.5 ml) cayenne pepper

2 T (30 ml) ground coriander

1 x 410 g can chopped peeled tomatoes 

2 t (10 ml) ground cumin

½ cup (125 ml) coconut milk

¼ t (1 ml) ground black pepper

salt to taste

¼ t (1 ml) ground turmeric

Method 1. 2. 3. 4. 5.

Preheat the oven to 180 °C. Put the defrosted fish cubes in an ovenproof dish, sprinkle over the lemon juice and oil, and stir well to mix. To make the sauce, heat the oil in a frying pan and fry the onions until translucent and soft. Add the garlic, ginger and chilli or pepper and cook for 2–3 minutes until aromatic. Combine the spices for the spice mixture and tip into the pan. Add the chopped tomatoes and cook for a further 5 minutes, stirring continuously. Now add the coconut milk, season to taste and cook for 5–10 minutes until the sauce is rich and thick. Pour over the fish and bake for 30 minutes or until the fish is done. Garnish with the chopped coriander and serve with heaps of basmati rice and poppadoms.

Serves 6–8

fast

63

Thai fishcakes with chilli-lime dipping sauce If you have a food processor, this recipe is done almost before you’ve started. If not so equipped, simply mince the ingredients together as finely as you can with your trusty chef’s chopping knife or put the whole caboodle through a Mouli grater. Make more than you think you’ll need as these are highly addictive! If you have time, refrigerating the raw patties for half an hour or so before cooking helps to firm them up.

Ingredients 1 kg hake portions 1 egg

1 T (15 ml) Thai fish sauce 2 T (30 ml) finely chopped fresh coriander leaves (no stems)

2 T (30 ml) Thai red curry paste

5 spring onions, white parts only, minced

2 t (10 ml) sugar

oil for frying

Method 1. 2.

Chop the fish into pieces and blend in a food processor with the egg, curry paste, sugar, fish sauce, coriander and spring onions until a rough paste forms. Heat the oil in a large frying pan and fry dessertspoonfuls of the mixture until golden brown on both sides. Drain on absorbent paper and serve hot or at room temperature with chilli-lime dipping sauce (see below).

Makes 28–30

Chilli-lime dipping sauce Asian fish sauce comes in greatly varying degrees of quality and maturity. Used in small quantities, a good-quality fish sauce adds that elusive umami savouriness so cherished in Oriental cuisine. For this dip, a really good fish sauce is essential.

Ingredients

¼ cup (60 ml) Thai fish sauce

2 garlic cloves, crushed

¼ cup (60 ml) rice vinegar

1 small green chilli, deseeded and finely minced

2 T (30 ml) lime juice (bottled is fine)

1–2 T (15–30 ml) soft brown sugar

¼ cup (60 ml) water

Method 1.

2.

Place all the ingredients in a food processor and liquidise for about 30 seconds, or until the sugar dissolves. Alternatively, if you don’t have a processor, pound the garlic, chilli and sugar to a paste with a pestle and mortar. Add the remaining ingredients and whisk until smooth. Serve in a pretty bowl as an accompaniment to the fishcakes. In an airtight container, this dip will keep in the refrigerator for a week.

Makes 1 cup (250 ml)

64

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Seafood salad with chilli, ginger and lime dressing Here is one recipe for which I can actually recommend the use of a frozen seafood mix. However, there is nothing to prevent you from using choice fresh morsels! If you can’t get litchis, try firm ripe papaya, mango or melon instead. This is an easy yet classy starter for a summer lunch.

Ingredients

Dressing

250 g frozen seafood mix, thawed

½ t (2.5 ml) minced red chilli

1 x 567 g can stoneless litchis (lychees), drained

2 t (10 ml) grated fresh ginger

and halved

3 T (45 ml) lime juice

1 large red pepper, deseeded and very thinly sliced

grated rind of 1 lime

1 cup (250 ml) peeled, deseeded and

1 T (15 ml) soy sauce

diced cucumber

1 T (15 ml) soft brown sugar

2 T (30 ml) chopped fresh coriander

2 T (30 ml) sunflower or peanut oil

1 T (15 ml) snipped fresh chives

salt and pepper to taste

100 g mixed baby salad leaves fresh coriander leaves to garnish

Method 1. 2.

3. 4.

Place the thawed seafood mix in a bowl and pour boiling water over it. Allow to rest for 15 minutes, drain and repeat twice more. By now the mix will be ready to use. Make the dressing by whisking all the ingredients together in a bowl until the sugar melts. Pour over the defrosted seafood mix, stir and leave in the refrigerator to marinate for at least 15 minutes or up to 3 hours. Combine the litchis, red pepper, cucumber, coriander and chives and add to the marinated seafood mixture. Toss lightly. Arrange the salad leaves on an attractive serving platter. Spoon the seafood salad onto the leaves, drizzle over any remaining dressing, garnish with fresh coriander leaves and serve immediately.

Serves 4

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67

Salmon with sesame seeds, ginger and soy Tuna is interchangeable with salmon in this recipe. This style of cooking is called tataki in Japan and can be used for topgrade, grass-fed beef as well. The fish is marinated before being seared briefly all round, giving it a crisp exterior and leaving a meltingly moist and pink interior. If the idea makes you squeamish, or if you can’t get fresh fish, by all means cook it a little longer. The sweetcorn and avocado salsa complements the sweet, salty and sour flavours of the fish.

Ingredients 500 g very fresh salmon or tuna, cut into portions about 4.5 cm thick

Sweetcorn and avocado salsa 1 cup (250 ml) sweetcorn kernels 1 small avocado, pitted, peeled and diced

2 T (30 ml) olive oil

100 g rosa or cherry tomatoes, halved

2 T (30 ml) sesame oil

1 cup (250 ml) peeled, deseeded and

1 t (5 ml) freshly ground black pepper ¼ cup (60 ml) sesame seeds

diced cucumber 2 T (30 ml) chopped fresh coriander 1 T (15 ml) fresh lime or lemon juice

Dressing

salt and pepper to taste

2 T (30 ml) grated fresh ginger ¼ cup (60 ml) low-sodium soy sauce 2 T (30 ml) sesame oil 2 T (30 ml) olive oil juice of 1 lemon 2 T (30 ml) balsamic vinegar

Method 1. 2. 3. 4.

5. 6. 7.

First make the salsa by combining all the listed ingredients in a bowl and chilling in the refrigerator until needed. For the dressing, whisk all the ingredients together and set aside until needed. To marinate the fish, combine the oils with the black pepper and sesame seeds and rub all over the fish to coat evenly. Heat a heavy cast-iron pan over a very high heat and cook the fish, one piece at a time, for no longer than 2 minutes on each side. Make sure it’s well cooked, crisp and browned on the outside. Set the cooked pieces of fish on a tray to cool down. Once cooled, thinly slice the fish across the grain (about 5 mm-thick slices) with a very sharp knife and arrange on a serving platter. Drizzle the dressing over the fish and leave to stand for 5–10 minutes to allow the flavours to marry. Garnish with the salsa and serve cool or at room temperature with rice or Chinese noodles and baby spinach leaves.

Serves 4

68

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Chef’s tip For an even quicker dish, eliminate the dressing altogether and, instead of the sesame and olive oils, brush the fish portions with a mixture of ½ cup (125 ml) sweet chilli sauce, 2 t (10 ml) sesame oil, ¼ cup (60 ml) chopped fresh coriander and 2 T (30 ml) lime juice. Bake at 180 °C until just done.

fast

69

Yellowtail with olive and herb sauce Many people are wary of cooking fish at home, since overcooking and dryness is often the result of inexperience or carelessness. In restaurants, fish is usually flash-fried in pans and then roasted off in blistering-hot ovens, which helps retain its succulence. Since this is entirely impractical at home, you can improvise by popping a lid over the frying pan for a minute or two towards the end of cooking. And remember: oil the fish, not the pan – it lessens both splattering and calories.

Ingredients

Olive and herb sauce

4 pieces yellowtail, about 100–150 g each

1 t (5 ml) crushed fresh garlic

2 T (30 ml) olive oil

8 anchovy fillets, finely chopped

salt and pepper to taste

1 T (15 ml) black olive paste or tapenade 1 T (15 ml) sun-dried tomato paste 2 T (30 ml) capers, drained ¼ cup (60 ml) finely chopped fresh parsley 1 T (15 ml) finely chopped fresh basil 1 T (15 ml) lemon juice ¼ cup (60 ml) extra-virgin olive oil

Method 1. 2. 3.

4. 5.

Make the sauce by mixing all the listed ingredients together in a bowl and set aside until needed. Rub the fish with the olive oil and season well on all sides with salt and pepper. Heat a large frying pan over a high heat and cook the pieces of fish for about 4 minutes each side until a nice golden, crispy crust forms. Put a close-fitting lid over the pan and cook for a further 1–2 minutes. Leave the lid off for a minute or so to allow the fish to crisp up again and remove from the pan. Serve on hot plates with some of the sauce spooned over each portion. Boiled baby potatoes and steamed green beans go beautifully with this dish.

Serves 4

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71

Spiced chicken livers with creamy lemon-parsley dressing I always keep a tub or two of free-range chicken livers in the freezer for when my son or I get a mid-afternoon hunger attack. It’s filling and nutritious and the spices counteract that slightly fusty taste that some find off-putting in liver. Serve this either as a salad, on rice or stirred into buttered egg noodles, or simply pile the lot onto a slice of toasted sourdough bread.

Ingredients

Lemon-parsley dressing

2 t (10 ml) smoked paprika

1 cup (250 ml) thick cream

2 t (10 ml) ground cumin (use toasted seeds if you

3 T (45 ml) freshly squeezed lemon juice

don’t mind the crunch) 2 T (30 ml) cake flour

3 T (45 ml) chopped fresh parsley salt and pepper to taste

salt and pepper to taste 1 x 250 g tub free-range chicken livers, rinsed and dried 2 T (30 ml) oil

Method 1. 2. 3. 4. 5.

Combine the spices and flour in a mixing bowl and season liberally with salt and pepper. To make the dressing, in a separate bowl blend the cream, lemon juice, parsley and seasoning very well and set aside to thicken. If you prefer a thicker dressing, do this well in advance. Toss the livers in the spiced flour until well coated. Heat the oil in a large frying pan and fry the livers until crusty on the outside and moist and rosy on the inside. Fusspots might prefer the livers well done, but they can taste mealy if overcooked. Serve hot or cold with the lemon and parsley dressing drizzled over.

Serves 2–4

72

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Chop-chop chicken pies Chicken, puff pastry, mushrooms and cream are a dream team. Producing a proper old-fashioned chicken pie can be quite a palaver though, so your trusty chef figured out a speedy shortcut that loses little of the magic. In fact, I’ve come to prefer it to Grandma’s version. You may use shop-bought vol-au-vent cases – just make sure they’re fresh.

Ingredients 1 x 400 g pkt good-quality puff pastry, thawed and rolled out on a floured surface

250 g baby button mushrooms or portabellinis, sliced 2 T (30 ml) oil 450–500 g chicken breast fillets

100 ml milk

2 t (10 ml) dried tarragon

2 T (30 ml) butter

2 T (30 ml) dry white wine or homemade chicken

½ t (2.5 ml) crushed fresh garlic 2 small leeks, finely chopped and well rinsed to dislodge any grit

stock (see page 178) 1 x 250 g tub crème fraîche salt and pepper to taste

Method 1. 2.

3.

4.

5. 6.

Preheat the oven to 200 °C and spray a baking tray with non-stick cooking spray. Cut eight circles or rectangles from the pastry and place on the prepared baking tray. Brush very lightly with the milk and bake for 15 minutes or until puffed and golden brown. Set aside until needed. Heat the butter in a large frying pan and cook the garlic, leeks and mushrooms until very lightly browned. Remove from the pan with a slotted spoon and set aside. Wipe the pan clean with absorbent paper. In the same pan, heat the oil over a high heat and quickly brown the chicken, a handful of pieces at a time. (If you add too much meat to the pan, it will steam instead of fry.) Do not cook the chicken until it is entirely done – it will cook further once the sauce has been added. Return all the chicken and vegetables to the pan and add the tarragon, wine or stock and crème fraîche. Season well and simmer for 10–15 minutes until the sauce has thickened a little. Serve your pies by placing one piece of pastry on a warmed plate, arranging some filling on it and topping it all off with another piece of pastry. Serve hot with baby peas and buttered carrots.

Serves 4

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73

Peanut chicken kebabs Mini-versions of these nutty treats make perfect party food. Don’t be fooled into buying sachets of satay sauce – this version is a breeze to make and tastes heaps better. Serve kebabs with rice, noodles or pitas, some crunchy salad and ice-cold beer.

Ingredients 450–500 g deboned chicken thighs, cut into bitesized chunks 16 wooden satay skewers, soaked for 30 minutes in hot water fresh coriander and lime wedges to garnish

Marinade ¼ cup (60 ml) crunchy peanut butter 150 ml boiling water or chicken stock 1 T (15 ml) sambal oelek or other chilli paste 3 T (45 ml) light soy sauce 2 T (30 ml) sesame oil 1 T (15 ml) lemon juice 1 t (5 ml) grated fresh ginger ½ t (2.5 ml) crushed fresh garlic

Method 1. 2. 3. 4. 5. 6.

Combine all the marinade ingredients in a mixing bowl and whisk into a smooth sauce. Place the chicken chunks into a marinating dish and pour over the marinade. Leave to marinate for at least 15 minutes, but preferably 30 minutes. Overnight is also good. Preheat the oven to 180 °C. Thread the chicken cubes onto the pre-soaked skewers in equal proportions. Bake the kebabs in the marinade for about 20 minutes, or until the chicken is cooked through. You can also grill or fry them. To serve, garnish with fresh coriander and lime wedges and pop a crunchy cucumber salad on the side.

Serves 4

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75

Chicken with lemon, garlic, green olives and peppers Chicken thighs or breasts, skin on and bone in, work best here to attain true succulence.

Ingredients 8 chicken thighs or 4 breasts, skin on and bone in

1 large red pepper, deseeded and chopped into big chunks

150 ml chicken stock or dry white wine

16–20 green olives

grated peel of 1 lemon

1 red onion, peeled and chopped into chunks

2 t (10 ml) crushed fresh garlic

8–10 sprigs of fresh thyme

3 T (45 ml) olive oil

8 bay leaves

2 T (30 ml) balsamic vinegar

salt and pepper to taste

Method 1.

2.

3. 4.

Slash the chicken pieces deeply on the diagonal – this will shorten the cooking time and allow the flavours of the marinade to permeate the flesh as it cooks. Place the pieces, skin-side down, in an ovenproof roasting dish. In a mixing bowl, whisk together the stock or wine, lemon peel, garlic, olive oil and balsamic vinegar and pour carefully over the chicken pieces, making sure every little bit is covered. Leave to stand for at least 15 minutes, but preferably 30 minutes. (You can also do this the day before and leave the chicken to marinate in the refrigerator overnight.) Preheat the oven to 220 °C. Turn the chicken skin-side up, scatter over the red pepper, olives, onion and herbs and season well with salt and pepper. Roast for about 25 minutes, until the chicken skin has crisped, the flesh is juicy and succulent and the vegetables have just begun to char. Serve with rice, garlicky roast potatoes or crusty bread to mop up the sauce.

Serves 4

76

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Spiced lamb pitas with mint and parsley pesto You can make pitas as simple or as elaborate as you fancy by using different combinations of fillings and toppings. Good candidates include hummus, tomato salsa, chilli salsa, sliced pickled jalapeño peppers, shredded lettuce, chopped green olives, diced avocado and tahini paste. Swap the lamb with venison, chicken, turkey, ostrich, beef or pork. This is one of my favourite weekend TV suppers.

Ingredients 400 g leg of lamb, cubed or cut into strips

Mint and parsley pesto 1 cup (250 ml) fresh mint leaves, stripped from

1 large red pepper, deseeded and finely diced 1 t (5 ml) ground cumin

the stems 2 cups (500 ml) loosely packed parsley leaves,

2 t (10 ml) ground coriander

stripped from the stems

1 t (5 ml) smoked paprika

1 t (5 ml) crushed fresh garlic

½ t (2.5 ml) cayenne pepper

½ cup (60 ml) grated Parmesan or pecorino

2 T (30 ml) lemon juice

1 T (15 ml) lemon juice

2 t (10 ml) crushed fresh garlic

2 T (30 ml) Greek yoghurt

3 T (45 ml) olive oil

13

8 pita breads

olive oil, as much as needed

⁄ cup (80 ml) sunflower seeds

salt and pepper to taste

Method 1.

2. 3.

4. 5.

To make the pesto, chop the herbs and garlic in a food processor or very finely by hand. Add the cheese, lemon juice, yoghurt and seeds and continue to blend until a paste forms. Add enough olive oil to loosen the mixture and season very well. Chill in the refrigerator until needed. Place the lamb and diced pepper in a marinating dish. In a small bowl, combine the spices, lemon juice, garlic and olive oil and pour over the lamb and pepper. Leave to stand in the refrigerator for at least 15 minutes, or up to 24 hours, to allow the flavours to deepen and mellow. In a very hot frying pan, fry heaped spoonfuls of the marinated lamb and pepper, one at a time, until seared and brown on the outside, but still succulent on the inside. Heat and split the pita breads, pile in the lamb filling, top with the pesto and serve with any of the additional fillings and toppings listed above.

Serves 4

78

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Chinese beef stir-fry with broccoli and oyster sauce The trick with wok-frying is to cook small amounts at a time over blistering heat. Preparing and setting out all your ingredients in the order needed before you start cooking is another little tip that will ensure your stir-fries turn out crisp and tasty instead of soggy and overcooked. Use a decent steak for this – the so-called ‘stir-fry strips’ are as tough as old boots and pretty flavourless.

Ingredients

1 t (5 ml) grated fresh ginger

2 T (30 ml) peanut or sunflower oil

2 t (10 ml) crushed fresh garlic

1 T (15 ml) sesame oil

13

450–500 g steak, sliced across the grain into very

¼ cup (60 ml) water

thin strips 1 T (15 ml) sesame seeds 350 g broccoli, broken into small florets

⁄ cup (80 ml) good-quality oyster sauce

½ t (2.5 ml) cornflour 200 g Chinese egg noodles, prepared according to packet instructions

350 g baby corn spears, sliced in half diagonally

Method 1.

2.

3. 4.

Heat 1 T (15 ml) of the peanut or sunflower oil with 1½ t (7.5 ml) of the sesame oil in a wok over a very high heat. Pat the beef strips dry with absorbent paper and fry, a few strips at a time, until seared but still succulent. Transfer the strips from the wok to a warmed plate as you cook until all the beef is fried. Wipe the wok clean with absorbent paper before heating the remaining oils again over a very high heat. Cook the sesame seeds, broccoli and baby corn for about 4 minutes, stirring and tossing constantly. Add the ginger and garlic and cook for another 1–2 minutes before adding the steak strips, oyster sauce, water and cornflour all at once. Stir well. Let the sauce bubble away until slightly thickened. Toss in the cooked noodles using two wooden spoons and cook for a further 2 minutes. Serve immediately in bowls.

Serves 4

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79

Pork schnitzel with tuna and caper sauce As strange as the idea of a piquant tuna and anchovy-based sauce with pork or veal schnitzels might sound, rest assured it’s a classic (and delicious) Italian dish, always served cold. Use thinly pounded chicken breasts or turkey schnitzels if neither pork nor veal appeals to you. This makes a great summer dish, as it keeps very well in the refrigerator for up to three days.

Ingredients 500 g or 4 pork or veal schnitzels cake flour seasoned with salt and pepper

Bean salad 1 x 400 g can mixed beans, rinsed under cold running water and drained

oil for frying

½ red onion, peeled and finely diced

12 stuffed green olives, sliced

1 large tomato, chopped 4 sun-dried tomato halves, snipped up

Tonnato sauce

2 T (30 ml) olive oil

1 x 170 g can tuna chunks in brine

1 T (15 ml) red wine vinegar

6 anchovy fillets

salt and pepper to taste

3 T (45 ml) lemon juice 3 T (45 ml) capers, drained ¼ cup (60 ml) chopped fresh parsley 1 cup (250 ml) mayonnaise salt and pepper to taste

Method 1. 2.

3. 4. 5.

To make the bean salad, combine all of the salad ingredients in a large bowl and set aside until needed. Lightly dust the schnitzels with the seasoned flour and shake off any excess flour. Heat a little oil in a frying pan and fry the schnitzles on both sides until done. Remove from the pan and set aside on absorbent paper to cool completely. To make the tonnato sauce, blend all the sauce ingredients in a food processor until smooth and season to taste – remember, the anchovies and capers are quite salty already. Slice the schnitzels into smaller pieces and arrange in a single layer on an attractive platter. Spread over the tonnato sauce, decorate with the olive slices and serve cold with the bean salad and some crusty sourdough bread.

Serves 4

80

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Toad-in-the-hole Comfort food at its best and irresistible to children. Jazzed up with some fancy ingredients, this dish holds massive appeal for grown-ups too. Traditionally made with pork bangers, you can and should try every other sausage known to mankind with this batter. Serve with lashings of gravy, peas and baby carrots.

Ingredients 6–8 (about 500 g) pork bangers or any other kind of sausage

Batter 1 cup (250 ml) self-raising flour ½ t (2.5 ml) salt ½ t (2.5 ml) black pepper ½ t (2.5 ml) dry mustard powder 2 large eggs 1½ cups (375 ml) milk

Method 1. 2. 3.

4. 5.

Preheat the oven to 200 °C. In a mixing bowl, beat the batter ingredients together until very smooth and allow to stand for 15 minutes. Place the sausages in a lightly oiled roasting pan, roomy enough to fit them all in a single layer, with a 5 cm-wide edge all round. Roast for about 15 minutes until the sausages are just beginning to brown, but are not yet fully cooked. Pour the batter over the sausages and return to the oven immediately. Bake for a further 20–25 minutes until the batter has puffed up into a gloriously brown, crusty pillow. Serve immediately while hot.

Serves 4–6

Chef’s tip Try adding some chopped sun-dried tomatoes or fresh vine tomatoes, pitted black olives, basil leaves and grated Parmesan to the batter, and use Italian fennel sausages. Or use diced and fried sweet peppers, rosemary and baby button mushrooms with chicken sausages. Improvisation is half the fun!

82

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Chinese pork, cashews and pineapple with steamed greens and rice I’ve tried the cubed pork sold in supermarkets in this recipe, with most disappointing results. It is far better to buy lovely tender pork neck steaks that you can trim and cube to suit yourself. The smaller you cut it, the quicker it cooks. Make the rice and greens before you start on the pork, so there’s no delay from stove to table to tummy! Hoisin sauce is a gorgeously nutty, tangy oriental sauce sold in most supermarkets that transforms practically any kind of meat into a thing of beauty. If you can’t find it, try the recipe on page 183.

Ingredients 450–500 g pork neck steaks, trimmed of excess fat or sinew and cubed

100 g cashew nuts ½ small pineapple, peeled and cut into 2.5 cm cubes

1 T (15 ml) cornflour

1 T (15 ml) orange juice

1 T (15 ml) sunflower or peanut oil

1 t (5 ml) chopped chilli (optional)

2 T (30 ml) sesame oil

6 T (90 ml) hoisin sauce

2 t (10 ml) grated fresh ginger

1 T (15 ml) light soy sauce

1 t (5 ml) crushed fresh garlic

Method 1. 2. 3. 4.

Lightly dust the cubed pork neck with the cornflour and shake off any excess. Heat the oils together in a large frying pan or wok and cook the pork cubes over a high heat until golden brown all over. Stir in the ginger, garlic and nuts and continue to cook for a further 3–4 minutes. Now add all the remaining ingredients and turn the heat down to medium. Cook, stirring constantly, until the sauce thickens. Serve straightaway with rice and crispy steamed vegetables.

Serves 4

84

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Pasta sauces Pasta is the perfect no-fuss meal for hungry cooks in a hurry. Sauces are far easier to make than people realise and there is simply no comparison to a nicely reduced, lusty homemade sauce, so I see no reason at all for using bottled, shop-bought sauces. The thickeners and gums used in commercial sauces are poor substitutes for the real thing. Cooking at length reduces the liquid content and so the sauce thickens naturally. The pasta sauce recipes that follow are some of my favourites – all are very simple and straightforward to make and decidedly delicious to eat. This first one, basic tomato, is my daughter’s favourite!

Basic tomato sauce Ingredients

2 x 410 g cans chopped peeled tomatoes

¼ cup (60 ml) olive oil

3 T (45 ml) water

1 small onion, peeled and finely minced

salt and pepper to taste

1–2 t (5–10 ml) crushed garlic

sugar to taste

6 large fresh basil leaves, minced or ¼ cup (60 ml) minced fresh parsley or 2 t (10 ml) minced fresh origanum

Method 1. 2.

3.

Heat the oil in a saucepan and fry the onion until translucent and soft. Add the garlic and herbs and cook for 30 seconds. Add the tomatoes in their juice and the water. Season well with salt and pepper and simmer for 10–15 minutes until thickened. The sauce is ready when a spoon dragged across the base of the saucepan leaves a trail. For a smooth sauce, mash the tomatoes with a potato masher and adjust the taste with a little sugar if the sauce is too tart. Use hot or cold.

Makes about 3 cups (750 ml)

fast

85

Pasta with steak, rocket, olives and tomatoes I came across this recipe years ago in a food magazine and was instantly intrigued to read that the steak and other sauce ingredients are cooked IN the pot with the pasta. Whoever invented the recipe must have been in a tearing hurry! Do try it though, it’s very good indeed.

Ingredients large pinch of coarse salt

1 bunch of flat-leaf parsley, stripped off stems and coarsely chopped

300 g spaghetti or other pasta

100 g rocket leaves, coarsely chopped

450 g well-matured sirloin

10 fresh basil leaves, torn into small pieces

100 g rosa or cherry tomatoes

1 red chilli, deseeded and chopped

1 small red onion, peeled and very finely sliced

2 T (30 ml) extra-virgin olive oil

100 g sugarsnap peas

50–75 g Parmesan, shaved

½ cup (125 ml) pitted black olives

salt and pepper to taste

Method 1. 2.

3. 4. 5. 6.

Fill a large pasta pot with water, add a handful of coarse salt, cover with a tight-fitting lid and bring to a rolling boil. Add the pasta and cook with the lid off for 8 minutes. Add the steak, replace the lid, turn down the heat to medium and cook the sirloin with the spaghetti. For rare steak, cook for 2 minutes; for medium, for 4 minutes; and for well-done, for 8 minutes. Remove the lid and toss in the tomatoes, onion and sugarsnap peas. Cover with the lid and simmer very gently for 1 minute. Remove the pot from the heat and transfer the steak to a chopping board. Strain the pasta and vegetables in a colander and return to the dry pot over a medium heat. Toss in the olives, parsley, rocket, basil, chilli and oil and stir to mix. When warmed through, transfer to a serving dish. Slice the steak across the grain into thin slices and scatter over the pasta along with the shaved Parmesan. Season well and enjoy!

Serves 4

86

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Summer tomato and herb sauce Ingredients

salt and pepper to taste

For 300 g dried pasta, use:

¾ cup (180 ml) extra-virgin olive oil

200 g rosa or cherry tomatoes, halved

shaved Parmesan to serve

1 T (15 ml) crushed fresh garlic 3 T (45 ml) each of finely chopped fresh parsley, dill, mint and basil (stripped from stems)

Method 1. 2. 3.

Place the tomatoes, garlic and herbs in a heat-resistant bowl and season liberally with salt and pepper. Heat the olive oil in a frying pan until very hot and pour over the herbed tomatoes. It will splatter a bit, so be careful. Leave to infuse for 30 minutes while you cook the pasta according to the packet instructions. Add the cooked pasta to the sauce, stir well and leave to cool completely before serving. Top with Parmesan shavings.

Serves 4

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89

Ragù bolognese Many different versions of this northern Italian sauce exist, each cook adding his or her own finishing touches. Some swear by adding 250 g puréed chicken livers to the meat for a rich and silken texture, others balk at the mere suggestion. You be the judge. This recipe comes to me from the keen Stellenbosch gourmand, Neil Kroese.

Ingredients

30 g dried porcini mushrooms

¼ cup (60 ml) butter

1½ cups (375 ml) hot beef stock

2 T (30 ml) olive oil

500 g topside or lean beef mince

100 g pancetta, diced (use bacon if you can’t get

150 ml good-quality dry red wine

pancetta, but the original is best)

2 T (30 ml) tomato paste

1 bay leaf

salt and pepper to taste

1 medium onion, peeled and minced

5 T (75 ml) milk

1 celery stick, minced

pinch of grated nutmeg

1 medium carrot, peeled and minced

300 g pasta, cooked according to packet instructions

Method 1.

2. 3. 4. 5. 6.

Heat the butter and olive oil in a large frying pan over a medium heat. Cook the pancetta and bay leaf for 2–3 minutes, then add the onion, celery and carrot. Cook for about 10 minutes until soft, stirring constantly. Soak the porcini in the hot stock until softened. Strain (reserving the stock for later use), squeeze dry and chop finely. Add to the pancetta and vegetables and cook for a further 3 minutes. Add the beef (and chicken livers if using) to the pan and fry until browned and all trace of pink has disappeared. Add the red wine and let the mixture bubble until the liquid has almost evaporated. Mix the tomato paste with the reserved stock and pour into the pan. Stir well and season to taste. Heat the milk, pour over the meat and stir well. Simmer, uncovered, over a very low heat for 45–60 minutes, stirring occasionally. Towards the end, add the pinch of nutmeg and stir. Serve with cooked spaghetti, tagliatelle or fettuccine pasta.

Serves 4

90

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Burnt tomato sauce Adding cream at the end gives this sauce a lovely smoky, intensely tomato-ey taste, as if made from puréed sun-dried tomatoes.

Ingredients

salt and pepper to taste

For 300 g dried pasta, use:

½ cup (125 ml) thick cream

2 T (30 ml) olive oil

grated Parmesan to serve

1 x 410 g can chopped peeled tomatoes with garlic and herbs

Method 1. 2.

Heat the olive oil in a saucepan over a low heat and cook the tomatoes slowly until very dark, almost scorched. The oil will separate from the tomatoes and lie on the top of the sauce. Season well, remove from the heat and stir through the cream. Toss with hot cooked pasta and serve immediately with grated Parmesan.

Serves 4

Bacon/chicken, cream and Parmesan sauce Ingredients

½ cup (125 ml) grated Parmesan

For 300 g dried pasta, use:

2 T (30 ml) chopped fresh parsley

4 large egg yolks

salt and pepper to taste

1 t (5 ml) crushed fresh garlic

1 x 250 g pkt back bacon or smoked chicken, finely

½ cup (125 ml) thick cream

diced and cooked until crisp

Method 1. 2.

In a large mixing bowl, whisk the egg yolks with the garlic, cream, Parmesan and parsley and season well. Stir in the cooked bacon or chicken. Cook the pasta according to the packet instructions and drain. Immediately add the hot pasta to the sauce and stir well. The heat should cook the egg yolks and thicken the sauce – if still too runny, however, warm the pasta and sauce gently for 1–2 minutes in the pot you used to cook the pasta. Serve straightaway with more grated Parmesan sprinkled over.

Serves 4

92

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Mushroom and garlic sauce Ingredients

400 g mixed fresh mushrooms, thinly sliced

For 400 g egg pasta, use:

1 T (15 ml) chopped fresh parsley

20 g dried porcini mushrooms

1 t (5 ml) crushed fresh garlic

350 ml boiling water

¼ cup (60 ml) dry white wine

3 T (45 ml) olive oil

salt and pepper to taste

1 T (15 ml) butter

6 T (90 ml) grated Parmesan to serve

1 medium onion, peeled and very finely diced

Method 1. 2. 3.

Soak the porcini in the boiling water for 20 minutes. Drain (reserving the soaking water), rinse under cold running water and squeeze out all the moisture. Chop coarsely. Heat the oil and butter in a large heavy-bottomed frying pan and fry the onion until translucent. Add the porcini soaking water along with the remaining ingredients, except the cheese, and cook until the sauce thickens. Toss with hot cooked pasta, sprinkle with the Parmesan and serve immediately.

Serves 4

Blue cheese, thyme and ham sauce Ingredients

100 g Parmesan, grated

For 300 g dried pasta, use:

125 g smoked ham, finely chopped

1 cup (250 ml) cream

½ t (2.5 ml) chopped fresh thyme

100 ml dry white wine

¼ cup (60 ml) minced fresh parsley

75 g mild and creamy blue cheese, grated

salt and pepper to taste

Method 1. 2.

In a large saucepan, cook the cream and wine until reduced by half. Add the remaining ingredients and simmer for a further 5 minutes. Remove from the heat and allow to stand for 15 minutes to develop the flavours. Gently reheat, without boiling, before serving over hot cooked pasta.

Serves 4

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93

Smoked salmon and cream sauce Ingredients

1 cup (250 ml) cream

For 300 g egg pasta, use:

salt and pepper to taste

1 T (15 ml) butter

1 ripe tomato, peeled, deseeded and finely diced

½ small onion, peeled and finely minced 1 t (5 ml) crushed fresh garlic

100 g smoked salmon, cut into fine strips

½ cup (125 ml) dry white wine

2 T (30 ml) very finely chopped fresh basil

Method 1.

2.

Heat the butter in a saucepan and cook the onion and garlic until soft and translucent. Add the wine and cream and simmer until reduced by half and slightly thickened. Season well and remove the pan from the heat. Stir in the tomato, smoked salmon and basil and toss immediately with hot cooked pasta. Do not heat the sauce after the salmon has been added.

Serves 4

Spaghetti aglio, olio é peperoncino Ingredients

1–2 small dried bird’s-eye chillies, crushed

For 300 g dried pasta, use:

1 T (15 ml) chopped fresh parsley

6 T (90 ml) extra-virgin olive oil

6 T (90 ml) grated Parmesan

2 t (10 ml) crushed fresh garlic

salt and pepper to taste

Method 1.

In a small saucepan, gently warm the oil with the garlic and chillies until just aromatic. Toss through cooked pasta with the parsley and Parmesan, season and serve immediately.

Serves 4

Lemon mascarpone Ingredients

1 t (5 ml) grated lemon zest

For 300 g egg pasta, such as tagliolini, use:

salt and pepper to taste

1 x 250 g tub mascarpone

3 T (45 ml) finely chopped fresh mint

150 ml grated Parmesan

Method 1.

In a small saucepan, warm the mascarpone with the Parmesan, lemon zest, salt, pepper and mint. Pour over hot cooked pasta, toss and serve.

Serves 4

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Risotto with cherry tomatoes, lemon, basil and mozzarella Risotto sounds like far more trouble to make than it really is. The key to success is using proper risotto rice, like arborio or carnaroli, good-quality hot stock to stir into the rice as it cooks, and stirring constantly until the risotto is done. This is a super midweek supper that you can dress up or down with any number of your choicest ingredients. This recipe is my personal favourite.

Ingredients 5 cups (1.25 litres) good-quality chicken or vegetable stock

100 g rosa or cherry tomatoes, halved 10 basil leaves, finely shredded 2 T (30 ml) basil pesto

1 small onion, peeled and finely diced

grated zest of 1 lemon

3 T (45 ml) butter

salt and pepper to taste

2 T (30 ml) olive oil

¼ cup (60 ml) grated Parmesan

300 g raw risotto rice

1 cup (250 ml) grated mozzarella

Method 1. 2. 3.

4.

5. 6.

Bring the stock to a slow simmer in a saucepan on the stove. In another pot, cook the onion in 1 T (15 ml) of the butter and all of the oil, stirring until translucent and soft. Add all the rice at once and cook, stirring constantly, until every grain is coated in the hot fat. At this point, the rice will make a ‘clicking’ sound against the sides of the pot. Now it’s ready to receive the first ladle of stock. Add 150 ml of the stock, stirring all the while. As the stock is absorbed by the rice and the grains start to swell, add more. Make sure to scrape the edges and bottom of the pot thoroughly as you stir to prevent sticking and scorching. Continue to cook, adding ladlefuls of stock and stirring constantly. The rice is done when all the stock is used up. About 5 minutes before the rice is done and all the stock is used up, add the tomatoes, basil, pesto, lemon zest, salt, pepper, cheeses and remaining butter. Stir thoroughly to combine, remove from the heat and leave to stand for 5 minutes. Serve in soup plates with extra grated Parmesan to sprinkle over.

Serves 4

Variations Try the following combinations: • Diced ham or smoked chicken and peas • Chopped cooked mushrooms, garlic and Gruyère cheese • Sautéed peppers, parsley and chorizo • Mixed seafood or prawns, some white wine, garlic, parsley and chilli – cook the seafood with the rice and mix the wine with the stock.

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Asian noodles with ginger, sesame, honey and chilli Start to finish, this dish takes about 5 minutes to prepare and tastes superb.

Ingredients

2 T (30 ml) grated fresh ginger

For 300 g noodles or angel-hair pasta, use:

2 t (10 ml) chopped fresh chillies or chilli paste

2 T (30 ml) crunchy peanut butter

2 T (30 ml) sesame oil

2 T (30 ml) rice vinegar

2 T (30 ml) snipped chives or chopped spring onions

3 T (45 ml) dark soy sauce

2 T (30 ml) chopped fresh coriander

1 T (15 ml) honey

100 g roasted cashew nuts, roughly chopped

Method 1. 2.

Mix all the ingredients, except the cashews, in a large bowl until well combined. Set aside to infuse while you cook the noodles according to the packet instructions. Drain the cooked noodles and pour over the sauce. Allow to stand for 5 minutes, sprinkle with the cashews and serve straightaway.

Serves 4

Potato salad with smoked salmon trout dressing Baby potatoes cook in 20 minutes, which makes this recipe a super-speedy treat that lasts well in the refrigerator for up to three days. You can replace the potatoes with pasta shapes, such as farfalle or fusilli.

Ingredients 500 g cooked baby potatoes, halved and left to cool 300 g smoked salmon trout, torn into bite-sized pieces

6 spring onions, finely sliced 1 cup (250 ml) cooked baby peas ⁄ cup (80 ml) sour cream whisked with

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⁄ cup (80 ml) low-fat yoghurt

13

salt and pepper to taste

50 g watercress, coarsely chopped

Method 1.

Mix everything together and season to taste. Serve at room temperature.

Serves 4

Variation Replace the salmon dressing with the following: mix together 250 g sliced smoked sausage, 1 x 410 g can rinsed and drained butter beans, 1 T (15 ml) capers or minced gherkins and ½ cup (125 ml) low-fat mayonnaise mixed with 1 T (15 ml) grain mustard and 1 T (15 ml) chopped fresh parsley.

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97

Roast baby potatoes with white wine and bacon These yummy little spuds go very well with pork chops.

Ingredients

2 bay leaves

750 g baby potatoes, halved lengthways

150 ml dry white wine

125 g streaky bacon, diced

150 ml chicken or vegetable stock

2 T (30 ml) extra-virgin olive oil

salt and pepper to taste

Method 1. 2. 3.

Preheat the oven to 180 °C. Place all the ingredients in a roasting pan and cover with foil. Roast for 30 minutes and then remove the foil. Continue to cook for a further 15 minutes, or until the potatoes and bacon are crisp and brown. Serve hot with juicy grilled chops and a green salad.

Serves 4

Crispy spiced potato cubes These tasty tidbits can be served as a snack or a side dish, perhaps with a fish curry or simply wrapped in a roti with some fresh coriander chutney.

Ingredients ¼ cup (60 ml) sunflower oil 1 T (15 ml) black mustard seeds 2 t (10 ml) crushed fresh garlic 2 t (10 ml) cayenne pepper or chilli flakes ¼ t (1 ml) ground turmeric

2 t (10 ml) grated fresh ginger 1 T (15 ml) fennel seeds or 1 t (5 ml) each of crushed coriander, cumin and sesame seeds 500 g potatoes, peeled, cooked and cut into 2 cm cubes salt and pepper to taste

Method 1. 2. 3.

Heat the oil in a large frying pan with a tight-fitting lid. Add the mustard seeds and cook, with the lid on, until they start to pop. Quickly add the garlic, cayenne pepper, turmeric, ginger and seeds and cook over a high heat for about 5 minutes, stirring constantly. Add the cooked potato cubes and cook in the aromatic spices until they are crispy and golden brown on all sides. Season to taste and drain on absorbent paper before serving hot.

Serves 4

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Avocado, asparagus, pea and rocket salad with tortellini pasta and prosciutto The addition of tortellini pasta and prosciutto turns this lovely green composition into a light but filling meal, ideal for balmy summer days when you’re not in the mood for slaving over a hot stove.

Ingredients

1 ripe avocado, peeled and diced

grated zest of 1 lemon

150 g asparagus tips, steamed until just tender

2 T (30 ml) extra-virgin olive oil

1 cup (250 ml) cooked baby peas

⁄ cup (80 ml) sour cream

100 g rocket leaves, coarsely chopped

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⁄ cup (80 ml) low-fat yoghurt

6 slices prosciutto, torn roughly into strips

250 g tortellini, with a filling of your choice

salt and pepper to taste

13

Method 1. 2. 3.

In a mixing bowl, whisk together the lemon zest, olive oil, sour cream and yoghurt, season well and leave to stand while you cook the pasta. Cook the pasta according to the packet instructions and drain. Drizzle over a little olive oil to prevent sticking and allow to cool completely. In a serving dish, toss the cold pasta with the avocado, asparagus, peas, rocket and prepared dressing. Scatter over the strips of prosciutto, season to taste and serve at room temperature.

Serves 4

Chef’s tip Replace the peas with a can of rinsed and drained brown lentils. If it’s a side salad you’re after, simply leave out the tortellini and prosciutto.

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Indian carrot salad Probably closer to a relish than a true salad, this Indian recipe nonetheless makes a great side dish for barbecued meat and keeps well in the refrigerator for several days.

Ingredients

2 T (30 ml) black mustard seeds

6 medium carrots, peeled and grated

2 T (30 ml) desiccated coconut

1 small red onion, peeled and finely diced or

2 T (30 ml) lemon or lime juice

6 spring onions, finely sliced

salt and pepper to taste

3 T (45 ml) chopped fresh coriander

Method 1. 2. 3.

Place the carrots, onion and coriander in a bowl and mix well. Toast the mustard seeds in a dry frying pan until they begin to pop. Add to the carrots. Toast the coconut in the same pan until it begins to turn a light golden brown. Add to the carrots along with the lemon juice. Season well and serve.

Serves 4

Broccoli with chilli, lemon, garlic and olive oil I make this so often I could probably cook it in my sleep. Prepared in this fashion, the broccoli can be used hot or cold in salads, as an accompaniment to a main course, as a pasta topping, on pizzas, in wraps or in omelettes. Leave out the chilli if fire is not your thing!

Ingredients

1 t (5 ml) crushed fresh garlic

450 g broccoli, broken into medium florets

1 t (5 ml) lemon juice

1 T (15 ml) olive oil

salt and pepper to taste

½ red chilli, deseeded and minced

Method 1. 2. 3.

Steam the broccoli over a saucepan of rapidly boiling salted water for 4–5 minutes, until just tender. Heat the olive oil in a frying pan and gently warm the chilli and garlic – be careful not to brown the garlic, as it will turn bitter. Add the broccoli, lemon juice and seasoning and cook for a further 1–2 minutes until the broccoli is nicely aromatic. Serve hot or cold.

Serves 4

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Green beans in olive oil The classic Greek and Turkish manner of preparing green beans is still, to my mind, one of the best ways to serve this vegetable. It’s delicious hot or cold. If you want to make a more substantial dish out of this, add rinsed and drained canned butter beans and some pitted black olives in the last 3 minutes of cooking.

Ingredients 300 g green beans, topped and tailed, and chopped into 3 cm lengths

¼ cup (60 ml) extra-virgin olive oil salt to taste water to cover

Method 1. 2. 3.

Rinse the green beans in a colander under cold running water. Place the beans, olive oil and salt in a saucepan and add just enough water to cover. Put on a lid and bring to the boil. Once the water starts to boil, turn the heat down to medium and cook, uncovered, until the beans are soft, all the water has evaporated and the beans are left simmering in the olive oil. Serve hot or cold.

Serves 4

Spinach with sesame, soy and ginger Most of the conventional methods of cooking spinach leave me cold, as they usually end in a gloopy green mess. This light Japanese preparation, called gomai, however, makes spinach almost addictive. I highly recommend it as an introduction to the leafy vegetable to greens-resistant children. It is best served cold or at room temperature.

Ingredients

⁄ cup (80 ml) sesame seeds, lightly toasted

13

3 T (45 ml) honey

1 T (15 ml) sesame oil

2 T (30 ml) light soy sauce or tamari

salt and pepper to taste

1 t (5 ml) crushed fresh garlic

500 g fresh spinach, washed

Method 1. 2. 3.

In a bowl, combine the honey and soy sauce and stir until the honey has dissolved. Add the garlic, sesame seeds and oil. Season with salt and pepper, whisk well and set aside. Cook the spinach in a saucepan of water until just wilted. Drain and squeeze dry. Arrange the spinach on a platter, pour over the dressing and chill until needed, or serve straightaway at room temperature.

Serves 4

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Ricotta puffs with honey, cinnamon and almonds Use the freshest ricotta for these little golden nuggets and consume soon after making. They are heavenly served piping hot with cold cream sloshed over.

Ingredients

½ t (2.5 ml) ground cinnamon

450 g ricotta

2 cups (500 ml) sunflower oil

4 large eggs, well beaten

100 g flaked almonds, toasted to a light golden

1 cup (250 ml) cake flour

brown (optional)

1 T (15 ml) baking powder

½ cup (125 ml) honey, slightly warmed

¼ t (1 ml) salt

cold cream or ice cream to serve

Method 1.

2.

3. 4.

Place the ricotta in a mixing bowl and use a fork to break it up and loosen it. Add the beaten eggs, flour, baking powder, salt and cinnamon and mix thoroughly by hand or in a food processor. Heat the oil in a deep frying pan and fry spoonfuls of the batter over a medium heat until golden brown on all sides and very well cooked. Take care that the temperature is not too hot, as the puffs will then be dark brown on the outside, but still raw on the inside. Remove the cooked puffs from the pan with a slotted spoon and place on some absorbent paper to drain. To serve, sprinkle with toasted flaked almonds (if using), drizzle over some warm honey and serve with either cream or ice cream.

Makes 28–30

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Coffee Amarula cups Make ahead of time and refrigerate overnight or serve straightaway. Ring the changes by substituting any other liqueur or spirit for the Amarula.

Ingredients

⁄ cup (80 ml) castor sugar

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2 t (10 ml) castor sugar

1 t (5 ml) vanilla essence

100 ml strong hot coffee (filter or instant)

finely grated zest of 1 orange

3 T (45 ml) Amarula, plus some extra to serve

1 cup (250 ml) thick cream

18–22 sponge fingers, ginger snaps or biscotti (any

spoonful milk, if needed

good cookie will do, really) 1 x 250 g tub mascarpone

3 T (45 ml) flaked almonds, lightly toasted little extra Amarula for drizzling

Method 1. 2. 3.

4.

Dissolve the sugar in the hot coffee and stir in the Amarula. Break the biscuits into pieces and divide evenly between four pretty glasses or cups. Spoon enough coffee over each to moisten without soaking. In a mixing bowl, beat the mascarpone with the sugar, vanilla essence, orange zest and cream until smooth and mousse-like. Stir in some milk if the mixture is too thick. Spoon over the moistened biscuits in equal amounts. Now you can either chill the Amarula cups or serve immediately. To serve, sprinkle with toasted almond flakes and drizzle with a little more liqueur. Enjoy!

Serves 4

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Berry meringue crush Known as ‘Eton Mess’ in England, this recipe is literally whipped together in seconds from cream, meringues and fresh berries. It is best served on the day of making.

Ingredients

100 g meringues or macaroons

1 cup (250 ml) whipping cream

400 g fresh berries, hulled and sliced if large

1 T (15 ml) castor sugar

fresh mint to garnish

Method 1. 2. 3. 4.

In a mixing bowl, whip together the cream and castor sugar until soft peaks form. Do not overbeat – the cream should be light and mousse-like. Break the meringues or macaroons into large chunks and stir lightly into the cream. Follow suit with the berries, stirring lightly until more or less blended – it should not be smooth. Spoon into attractive glasses or serving bowls and garnish with fresh mint. You can either serve immediately or chill for 30 minures before serving.

Serves 4

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Cambrieni torte with mascarpone, cranberries, cashews and preserved ginger This easy-to-assemble confection will bring down the house – it sounds impossibly rich, but the combination of berries, nuts and ginger makes it a chic and sexy little number with which to round off a dinner party. Perched on a large platter and surrounded by slivers of dried mango, ripe strawberries, preserved figs and toasted pecans, it’s a pud positively fit for presidents!

Ingredients 1 large round Cambrieni or Camembert 1 cup (250 ml) mascarpone, whipped until smooth and creamy ½ cup (125 ml) smooth plain cottage cheese

3 T (45 ml) dried cranberries ½ cup (125 ml) toasted unsalted cashew nuts or toasted slivered almonds 3 T (45 ml) finely chopped preserved ginger 2 T (30 ml) preserved ginger syrup or maple syrup

Method 1.

2. 3.

Slice the Cambrieni in half horizontally by looping unwaxed dental floss firmly around the circumference of the Cambrieni and pulling gently, but firmly, to slice the cheese in half. Use a metal spatula to gently and swiftly lift the top half off and set, rind-side down, to one side. In a mixing bowl, combine the remaining ingredients and blend thoroughly. Spread this mixture over the bottom half of the cheese. Replace the top half, press down firmly to join the two halves and keep cool until ready to serve, in little wedges, for dessert.

Serves 10–12

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Brazil nut and raisin rocky road Who says sweets are bad for you? Brazil nuts contain cancer-fighting selenium, raisins are rich in potassium and good-quality dark chocolate is practically a poster child for the antioxidant brigade. If you’re feeling indulgent, the puffed rice cereal can be replaced with an equal amount of snipped mini-marshmallows. Use only fresh nuts, preferably organic, since rancid nuts are considered carcinogenic. Welcome to a yummy, chewy, crunchy, nutty chocolate heaven!

Ingredients 100 g brazil nuts (hazelnuts or almonds can also be used), roughly chopped ½ cup (125 ml) sulphur-free seedless raisins

½ cup (125 ml) puffed organic rice cereal or snipped mini-marshmallows 250 g milk chocolate 200 g good-quality dark chocolate

Method 1. 2. 3.

4. 5. 6.

Line a baking tray with a rectangle of lightly greased baking paper. Mix the nuts, raisins and cereal or marshmallows in a deep bowl. Snap the chocolate into small pieces and melt in a metal bowl suspended over a saucepan of simmering water. (Don’t let the bowl touch the water, otherwise the chocolate will go grainy and spoil.) Pour the melted chocolate in a steady stream over the nut mixture and stir quickly to combine. Use two spoons to scoop little mounds of the mixture onto the lined baking tray and allow to set. These will keep for two weeks in a cool place, if stored in an airtight container.

Makes 20–24

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wind down and celebrate the good life with simple, sensuous

treats Few

things provide as much pleasure as good food enjoyed in good

company. Food made lovingly and with care sustains more than the body, it nourishes the soul. In our fast-paced, stressed and strained lives it is more important than ever that we take time out to celebrate the simplest of joys, such as good food, friendship and intimacy. It worries me that with our increased reliance on convenience foods and precooked meals, we are losing the basic kitchen skills with which we can maintain the essential part of our culture that cooking represents. I’ve encouraged my children from a very early age to join me in the kitchen, letting them chop and slice and stir alongside me. We make a point of baking once a week, too – even just something simple, like muffins or cupcakes, if I am pressed for time – to fill the house with the enticing aromas of warm sugar, butter and spices. Sitting down together for at least one meal a day, with no interruptions from televisions, phones or radios, is sacred to my family. It is this ritual that makes us human, that strengthens the ties that bind us together as a family and that makes us feel we belong. I’ve included some classic recipes in this section and a few you can tweak to your own satisfaction. These are dishes to make at a more leisurely pace, for the days when you want to celebrate the good things in your life and turn your house into a home. The art of pleasure, you’ll find, is a skill well worth acquiring.

Almond muffins These muffins are best eaten on the day of baking, which should be no great hardship! Preserved ginger lasts for months in the cupboard and is a very handy little standby with which to jazz up sauces or puds. A streusel topping of nibbed almonds, butter and icing sugar is sprinkled over each muffin before baking to give them a lovely sweet, crunchy crust.

Ingredients

1 T (15 ml) baking powder

1 T (15 ml) preserved ginger syrup

1 T (15 ml) chopped preserved ginger

1 large egg

50 g ground almonds

1 cup (250 ml) milk

50 g nibbed almonds

13

⁄ cup (80 ml) oil

2 T (30 ml) melted butter

1½ cups (190 g) cake flour

2 T (30 ml) icing sugar

¼ cup (60 ml) sugar

Method 1. 2. 3. 4. 5. 6.

Preheat the oven to 180 °C. Spray a muffin pan with non-stick cooking spray and fill with paper muffin cups. Lightly spray the cups, too. Combine the ginger syrup, egg, milk and oil in a mixing bowl and beat until smooth. Sift the flour, sugar and baking powder over the milk mixture and scatter over the ginger and ground almonds. Stir lightly with a fork until just blended – the batter will be lumpy. Do not overmix, otherwise the muffins will turn out dense and heavy. Make the almond streusel topping by mixing the nibbed almonds, melted butter and icing sugar in a separate bowl. Set aside. Fill the muffin cups with the batter to three-quarters full and sprinkle some streusel topping over each. Bake for 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Remove the muffins from the pan and place on a wire rack to cool before serving.

Makes 12

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Coconut and cranberry granola Making your own granola is a very satisfying business. It’s easy, fills the house with delectable aromas, makes a smashing gift and, depending on your choice of additions, can be much cheaper than store-bought versions. Add or omit any nuts and fruits according to taste, but remember to add the fruit only once the granola has cooled down – roasting it along with the oats will cause scorching.

Ingredients 2 t (10 ml) ground cinnamon 3–5 cardamom pods, dehusked and seeds ground to a powder

1 cup (125 g) three-seed mix or ¼ cup (60 ml) each of pumpkin, sunflower, sesame and linseeds 100 g Brazilian or macadamia nuts 100 g raw cashew nuts

3 T (45 ml) sunflower oil

100 g nibbed almonds or shelled pistachios

1 cup (250 ml) golden syrup, honey or maple syrup

1½ cups (225 g) mixed dried fruit strips – apple,

1 cup (250 ml) hot water

peach, apricot, pear and mango

5 cups (450 g) rolled oats

1 cup (155 g) seedless raisins or sultanas

1 cup (80 g) desiccated coconut or coconut curls

¾ cup (125 g) dried cranberries or chopped

¾ cup (90 g) wheat germ

pitted dates

Method 1. 2. 3. 4. 5. 6. 7. 8.

Preheat the oven to 160 °C and have two deep roasting pans ready. In a large mixing bowl, combine the spices, oil and syrup or honey and mix until well blended. Add the hot water and stir until the syrup dissolves. Add the oats, coconut, wheat germ, seeds and nuts to the syrup water and mix well. Divide the raw granola mixture evenly between the two roasting pans and smooth out with the back of a wooden spoon. Roast for 1 hour until golden brown, stirring thoroughly every 20 minutes to prevent uneven browning or scorching. In the meantime, chop the mixed dried fruit into small chunks and set aside with the raisins and cranberries or sultanas and dates until needed. When done, remove the granola from the oven, transfer immediately to large trays and allow to cool completely. When cool, add the fruit, stir to blend and store in airtight containers or jam jars for up to eight weeks. It will freeze beautifully for up to 12 weeks.

Makes about 1.5 kg

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Nutty rusks Store-bought rusks, convenient as they are, cost a pretty penny and there is nothing stopping you from baking a batch at home. If you can stir and sieve, you can make rusks. Use whatever dried fruit you prefer.

Ingredients

1 cup (250 ml) coarsely chopped nuts

2 t (10 ml) salt

½ cup (125 ml) seedless raisins or sultanas

2 T (30 ml) baking powder

2 cups (500 ml) brown sugar

1 kg white bread flour

2 cups (500 ml) All-Bran

½ cup (125 ml) fruitcake mix or other finely

500 g unsalted butter, melted

chopped dried fruit ½ cup (125 ml) sesame seeds

2 large eggs 2 cups (500 ml) buttermilk

1 cup (250 ml) sunflower seeds

Method 1. 2. 3. 4. 5. 6.

7.

Preheat the oven to 180 °C and spray a large roasting pan with non-stick cooking spray. The pan that came with your oven is perfect, otherwise use two 33 x 10 cm loaf tins. Sift the salt, baking powder and flour into a large bowl. Add the fruitcake mix, seeds, nuts, raisins or sultanas, sugar and All-Bran and stir thoroughly. In a separate bowl, beat the butter, eggs and buttermilk until smooth and add to the dry ingredients. Stir very well with a wooden spoon until well blended. Spoon into the prepared pan or tins and bake for approximately 1 hour. Cover with foil if the top becomes too brown while baking. A skewer inserted in the middle should come out clean when the rusks are done. Remove from the pan or tins and allow to cool completely on wire racks before breaking or cutting into pieces. Place the rusks on trays and leave to dry out overnight in a 50–60 °C oven. Store in airtight containers.

Makes 50

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Salsa eggs with avocado and tortillas I find eggs, straight-up and first thing in the morning, a bit rich for my constitution – I need something acidic to counteract the egginess. This pan of lightly spiced tomato sauce, avocado and lime does the job.

Ingredients 1 medium avocado, peeled and chopped into chunks

1 x 400 g can diced tomatoes 1 T (15 ml) sugar salt and pepper to taste

1 T (15 ml) lime juice

4 large eggs

3 T (45 ml) oil

2 T (30 ml) chopped fresh coriander

1 small onion, peeled and minced

4 warmed tortillas

1 small green chilli, deseeded and minced (optional)

2 limes, quartered

Method 1. 2.

3. 4.

Mix the avocado with the lime juice to prevent discoloration and set aside. Heat the oil in a frying pan and cook the onion until just softened and translucent. Add the chilli (if using), tomatoes and sugar, season well and simmer over a low heat for 5 minutes until slightly thickened. Make four hollows in the sauce with the back of a spoon and carefully break an egg into each hollow. Cover with a lid and cook gently until the eggs are cooked to preference. Sprinkle with the coriander and serve with the avocado chunks in warm tortillas, lime quarters on the side to be squeezed over if desired.

Serves 4

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Five-spice duck and noodle soup Cooking the duck very well, skin-side down, will render most of the fat. Use pork or chicken breasts if duck is not available.

Ingredients

Soup base

1 x 300 g pkt egg noodles

4 cups (1 litre) good-quality chicken stock

4 duck breasts

4 cm piece fresh ginger, peeled

1 t (5 ml) Chinese five-spice powder (see page 185)

1 whole garlic clove, peeled

½ t (2.5 ml) salt

½ small onion

1 t (5 ml) oil

5 peppercorns

few sprigs of fresh coriander to garnish

2 whole star anise

Method 1. 2. 3. 4. 5. 6.

First make the soup base by simmering all the soup base ingredients together in a large pot for 20 minutes. Strain, discard the flavourings and return the soup base to the pot. Prepare the egg noodles according to the packet instructions and set aside until needed. Slash the skin side of the duck breasts deeply without cutting into the flesh and rub with the spice powder, salt and oil. Cook the breasts skin-side down in a large frying pan over a medium heat for 3–4 minutes, until most of the fat has melted and the skins have turned brown and crisp. Set aside. Bring the soup to the boil, add the noodles and cook for 3 minutes. Divide the soup between four bowls. Slice the duck breasts and add to the soup bowls. Garnish with the coriander and serve immediately with Asian greens. Remember to supply chopsticks as well as spoons.

Serves 4

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Summer minestrone with rosemary pesto The list of ingredients may look long, but rest assured that very little labour is required. Chopping the vegetables in a food processor speeds things up considerably, but grating them will spoil the texture: don’t succumb to temptation! The recipe for the rosemary pesto is on page 189.

Ingredients

400 g butternut, peeled and diced

5 T (75 ml) olive oil

300 g spinach, washed and finely chopped

1 large onion, peeled and minced

1 x 410 g can chopped peeled tomatoes

1 T (15 ml) crushed garlic

8 cups (2 litres) chicken stock, made with

1 large leek, white stem only, well rinsed and minced 3 celery sticks, minced ½ small white cabbage, finely shredded 3 large carrots, peeled and chopped small

4 chicken stock cubes salt and pepper to taste 2 x 410 g cans white or red kidney beans or chickpeas, rinsed and drained 100 g dried soup pasta or spaghetti, broken up

Method 1. 2.

3.

Heat the oil in a large heavy-bottomed pot and cook the onion, garlic, leek and celery until soft and translucent. Do not brown. Add the remaining ingredients, except the beans or chickpeas and pasta, and simmer over a low heat for about 1 hour until the vegetables are tender. Stir every 15 minutes to prevent scorching. Add the beans or chickpeas and simmer for 10 minutes before adding the pasta. After 15–20 minutes, the pasta should be soft enough to serve. Adjust seasoning and serve piping hot with a good dollop of rosemary pesto in each portion.

Serves 4–6

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Moroccan lamb and lentil soup Known as harira in Morocco, a version of this soup is commonly served to break the day’s fast during Ramadan. I love it at any time of the year, especially on rainy winter days. Use any beans instead of chickpeas if you prefer.

Ingredients

1 t (5 ml) ground turmeric

1 T (15 ml) oil

½ t (2.5 ml) ground cumin

500 g lamb knuckles

2 t (10 ml) lemon juice

1 large onion, peeled and minced

1 t (5 ml) dried chilli flakes

1 x 400 g can chickpeas, rinsed and drained

6 cups (1.5 litres) mutton stock made with cubes

1 cup (250 ml) red or brown lentils, rinsed

2 T (30 ml) chopped fresh coriander

1 x 410 g can chopped peeled tomatoes

2 T (30 ml) chopped fresh parsley

salt and pepper to taste

Method 1. 2.

Heat the oil in a large heavy-bottomed pot and brown the meat and onion over a medium heat. Pour off the excess fat and add the remaining ingredients, except the herbs. Reduce the heat and simmer gently for about 45 minutes until the lamb is very tender. Remove the knuckles from the soup and chop up. Return the meat to the soup, adjust the seasoning if desired and add the herbs. Stir thoroughly and serve hot with plenty of crusty bread.

Serves 6–8

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Bean soup with marrow toasts and chilli sherry Good old-fashioned bean soup is a great joy on a blustery winter’s day. Here it is glammed up a bit with luscious roast bone marrow toasties and a splash of chilli sherry. Make the latter by plonking a dried chilli or two in a bottle of decent dry sherry and leaving to steep for a week or so. The soup freezes like a dream for up to two months.

Ingredients 1 x 500 g pkt red speckled sugar beans, soaked overnight in cold water

16 cups (4 litres) beef stock, made with 6 beef stock cubes ¼ t (1 ml) ground white pepper

¼ cup (60 ml) oil

approx. 4 cups (1 litre) boiling water

700 g meaty beef bones

3 T (45 ml) tomato paste

1 large onion, peeled and diced

2 T (30 ml) vinegar

1 large carrot, peeled and chopped

1 T (15 ml) Worcestershire sauce

3 celery sticks, diced

salt and pepper to taste

1 cup (250 ml) chopped fresh parsley

6–8 marrowbones

4 bay leaves

6–8 slices French loaf, toasted

2 medium potatoes, peeled and grated

Method 1. 2. 3.

4.

5. 6. 7. 8.

9.

Rinse and drain the beans and set aside until needed. Heat half of the oil in a large heavy-bottomed pot and fry the beef bones until lightly browned. Stir constantly to prevent scorching. Remove with a slotted spoon and set aside. Lower the heat and add the remaining oil. Add the onion, carrot and celery and cook for about 10 minutes until softened. Add the cooked beef bones, beans, parsley, bay leaves, potatoes, stock and pepper and bring to a fast boil. Immediately reduce the heat to a bare simmer and cook gently for 2 hours until the beans and meat are very tender. Add the additional boiling water, a cup at a time, if the soup looks like it is getting too thick. Now add the tomato paste, vinegar and Worcestershire sauce. Stir well and simmer for another hour. Pay attention and stir regularly to prevent sticking and burning on the bottom of the pot. Preheat the oven to 180 °C. Remove the bay leaves and beef bones from the soup and mash the vegetables and beans with a potato masher or stick blender until smooth. Season to taste. Season the marrowbones liberally with salt and black pepper and roast on a baking tray in the preheated oven for about 20 minutes. Remove the bone marrow and scoop onto little slices of toasted French bread to float in each serving of soup. Before serving, add a dash of chilli sherry to the soup to taste. Enjoy piping hot.

Serves 6–8

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Sticky chicken wings These piquant, Vietnamese-style chicken wings take on a rich amber glaze from frequent basting with the sauce in the final stages of cooking. Whip up the marinade the night before and it couldn’t be simpler. These can be made up to six hours in advance and simply reheated on baking trays at 180 °C for 10 minutes if you’re having a do. Be sure to pass finger bowls or moistened cloths around for sticky fingers.

Ingredients 16 chicken wings, tips removed and halved at the joint

2 t (10 ml) chilli flakes ¼ cup (60 ml) oil ½ cup (125 ml) apple juice

½ cup (125 ml) sweet Indonesian soy sauce

¼ cup (60 ml) top-quality Thai fish sauce

¼ cup (60 ml) grated fresh ginger

¼ cup (60 ml) honey

¼ cup (60 ml) crushed garlic

8 limes, quartered

Method 1. 2. 3. 4.

5. 6.

Place the halved chicken wings in a marinating dish. Combine the soy sauce, ginger, garlic and chilli flakes and pour over the chicken wings. Cover tightly and refrigerate for at least 4 hours or overnight. When ready to go, remove the wings from the marinade with a slotted spoon and pat dry. Keep the marinade aside for later. Heat the oil in a large heavy-bottomed frying pan and fry the wings on all sides until well browned and cooked through. Remove the wings from the pan with a slotted spoon and keep warm. Without wiping the pan, add the reserved marinade, apple juice, fish sauce and honey to the cooking juices. Cook over a high heat until syrupy. Add the chicken wings, reduce the heat to medium and cook for 4–5 minutes, spooning the sauce over the wings while cooking. Continue to turn and baste the wings until they are covered in a rich, sticky glaze. Serve with lime wedges on the side for people to squeeze over as desired.

Makes 32

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Lamb shanks with white wine, sweet peppers and balsamic vinegar I prefer cooking lamb with white wine rather than red, as I find the tannins in red overpower the lamb’s unique flavour. Seeing as lamb is such a sweet meat, it doesn’t need to be braised with carrots, but sweet red peppers and balsamic vinegar add a mysterious, and altogether agreeable, hint of piquancy. The bacon may be omitted if desired.

Ingredients

1 t (5 ml) chopped fresh rosemary

3 T (45 ml) olive oil

2 T (30 ml) chopped fresh parsley

4 medium lamb shanks

4 bay leaves

2 medium onions, peeled and minced or 2 cups

2 large sweet red peppers, deseeded and diced

(500 ml) peeled and whole pearl onions

1 cup (250 ml) dry white wine

½ cup (125 ml) diced bacon

¼ cup (60 ml) balsamic vinegar

2 T (30 ml) crushed garlic

salt and pepper to taste

1 t (5 ml) chopped fresh origanum

Method 1. 2. 3. 4. 5. 6.

Preheat the oven to 160 °C. Heat the oil in a large heavy-bottomed casserole pot with a tight-fitting lid and brown the lamb shanks. When done, remove from the pot and set aside. In the same pot, cook the onions, bacon, garlic, herbs and peppers over a medium heat until softened and just beginning to brown. Return the shanks to the pot, add the wine and vinegar and season well. Put on the lid and place the pot in the centre of the oven. Cook for 1½ hours or until the lamb is tender and just beginning to fall off the bone. If the sauce is too thin for your liking, remove the meat and vegetables with a slotted spoon, return the pot to the stove and cook the sauce over a high heat to the desired thickness before replacing the main ingredients. Serve with mash or rice.

Serves 4

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Lamb koftas with minted rice pilaf Middle Eastern cooks are experts when it comes to preparing lamb and, in my opinion, this recipe makes use of one of the quintessential Arabic flavour combinations. You can cook these in the oven or a frying pan, but a turn on the braai is required for true magic.

Ingredients 3 thick slices of day-old white bread, crusts removed 3–4 T (45–60 ml) water

1 t (5 ml) ground coriander 1 kg lean lamb mince (use beef or ostrich if preferred)

4 t (20 ml) crushed garlic

1 egg

¼ cup (60 ml) olive oil

¼ cup (60 ml) very finely chopped fresh parsley

1 medium onion, peeled and grated

¼ cup (60 ml) very finely chopped mint leaves

1 t (5 ml) cayenne pepper or very finely

salt and pepper to taste

chopped chilli 2 t (10 ml) ground cumin

10 satay sticks, soaked in water for at least an hour extra olive oil for brushing

Method 1. 2. 3.

4.

Break up the bread into pieces and soak in the water for 10 minutes. Squeeze out any excess water and mash with 2 t (10 ml) of the garlic into a smooth paste. Heat the oil in a frying pan and cook the onion, remaining garlic, cayenne pepper or chilli and spices for about 5 minutes until the onion is soft and translucent. Place the meat in a large bowl and add the mashed bread and garlic paste, the cooked onionspice mix, and the egg and herbs. Season to taste. Mix very well with your hands, kneading the mixture with your fingers until it binds together. Divide the mixture into 10 equal-sized portions and form each into a thick sausage. Insert a satay stick into the middle of each and brush lightly with oil. Cook over hot coals until done according to preference. Serve with minted rice pilaf (see opposite).

Makes 10

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Minted rice pilaf This is an adaptation of a recipe from the fabulous and famous New York deli, Dean & DeLuca.

Ingredients

½ t (2.5 ml) salt

2 T (30 ml) olive oil

2 cups (500 ml) cold water

1 small onion, peeled and minced

1 large ripe tomato, deseeded and chopped into

1 cup (250 ml) basmati rice

small dice

¼ cup (60 ml) sultanas or seedless raisins

3 T (45 ml) pine kernels

1 t (5 ml) saffron threads

3 T (45 ml) chopped fresh mint leaves

Method Heat the oil in a saucepan with a tight-fitting lid and cook the onion for 5 minutes until soft and translucent. Add the rice, sultanas, saffron and salt and stir briskly. Add the cold water, put on the lid and bring to the boil. Boil for 10 minutes, lower the heat and steam for a further 15–20 minutes until the rice is done. 1. Using a fork, stir in the tomato, pine kernels and mint and serve hot or cold.

Serves 4–6

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Moroccan char-grilled butterflied lamb Mechoui, the Moroccan name for this lusty, lip-smacking marinade, is my absolute favourite way of preparing lamb to be braaied over the coals. If you don’t want to braai, this works equally well on chops baked in the oven.

Ingredients 1 small bunch of fresh mint, stalks removed and leaves very finely chopped

4 t (20 ml) sweet paprika 4 t (20 ml) ground cumin 4 t (20 ml) ground black pepper

⁄ cup (125 ml) chopped fresh coriander

2 t (10 ml) cayenne pepper

34

⁄ cup (180 ml) fresh lemon juice

12

4 t (20 ml) crushed garlic

salt to taste

¼ cup (60 ml) ground coriander

2.7–3 kg leg of lamb, deboned and butterflied

12

⁄ cup (125 ml) extra-virgin olive oil 

Method 1. 2.

3. 4.

To make the marinade, combine all the ingredients, except the lamb, in an airtight container large enough to easily contain the lamb. Mix well. Add the lamb to the container and rub in the marinade. When thoroughly coated, cover tightly and leave to marinate in the refrigerator for at least 2 hours, preferably overnight. You can leave it to marinate for up to three days if you like. Regularly turn the lamb in the marinade to cover all parts of the meat. Remove the lamb from the refrigerator at least 30 minutes prior to cooking, to allow it to reach room temperature. Grill the lamb over the coals until done according to preference. Alternatively, roast in the oven at 220 °C for 25 minutes, then for another 30–45 minutes at 180 °C. Moroccans prefer their lamb well-done, but you can serve it pink if you so desire. Serve with buttery couscous and a crisp, colourful vegetable salad.

Serves 12

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Beef stew with paprika, cinnamon and origanum A mere hint of cocoa lends this simple beef stew a gloriously rich colour and irresistible aroma. Long, slow braising on a low heat melts the connective tissue and bone gelatine in the stewing beef – traditionally the cheaper and often overlooked, ‘tougher’ cut – to a sensuous succulence. A bit of stirring and frying is all that’s really required before popping it into the oven – what could be easier? Serve with heaps of roast-garlic mash and peas on a blustery day to perk up your spirits.

Ingredients

4 bay leaves

¼ cup (60 ml) oil

1 t (5 ml) cayenne pepper (optional)

2 medium onions, peeled and minced

3 T (45 ml) chopped fresh parsley

2 t (10 ml) crushed garlic

2 t (10 ml) chopped fresh origanum leaves

4 medium carrots, peeled and chopped 1.5 kg stewing beef, cubed with some bone (shin is perfect)

(stems removed) 3 cups (750 ml) hearty beef stock (made with 1½ cubes)

2 t (10 ml) ground cumin

2 T (30 ml) tomato concentrate

1 T (15 ml) plain paprika

1 t (5 ml) cocoa powder

1 T (15 ml) smoked paprika

salt and pepper to taste

2 t (10 ml) ground mace

chopped fresh parsley to garnish

1 t (5 ml) ground cinnamon

Method 1. 2. 3. 4.

5.

6.

This can be cooked either on the stove-top or in the oven. If cooking in the oven, preheat to 170 °C. Heat the oil in a large heavy-bottomed ovenproof casserole pot with a tight-fitting lid. Gently fry the onions, garlic and carrots for about 20 minutes until just beginning to brown and soften. Add the beef and cook, stirring continuously, until the beef begins to brown. Add the remaining ingredients and stir well. Put on the lid and either place on the middle shelf of the oven or turn down the heat very low and simmer on the stove-top for 2–2½ hours. The meat should be meltingly tender and succulent. Do not allow to boil – this will toughen the meat and make it flavourless. If the sauce is too liquid at the end of cooking, remove the solid ingredients with a slotted spoon and rapidly reduce the sauce over a high heat to the desired thickness before returning the meat and vegetables to the pot. Garnish with the chopped fresh parsley and serve over plenty of roast-garlic mash.

Serves 4–6

Chef’s tip Dolly up the stew by adding a 400 g can of drained and rinsed chickpeas, 1 cup of sautéed red pepper slices and some tiny butternut cubes in the last 20 minutes of cooking. Serve over couscous with a dollop of sour cream and a scattering of chopped fresh coriander.

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Rare roast sirloin with horseradish cream and Yorkshire pudding I lament the passing of the traditional Sunday roast, a fine institution if ever there was one. Summon up memories of the goodold days with this magnificent tribute to the glories of well-reared, properly aged beef.

Ingredients 2.5 kg beef sirloin

salt and white pepper to taste 2 t (10 ml) white wine vinegar

salt and black pepper to taste

Yorkshire pudding Horseradish cream

1 cup (125 g) cake flour

150 ml thick cream or crème fraîche

½ t (2.5 ml) salt

1 T (15 ml) grated fresh or brined horseradish

2 eggs, well beaten

1 t (5 ml) sugar

200 ml milk

½ t (2.5 ml) mustard powder

1 T (15 ml) cold water

Method 1. 2. 3. 4.

5.

6. 7. 8.

Preheat the oven to 220 °C. First make the horseradish cream by whipping the cream or crème fraîche until stiff peaks form and stirring in the remaining listed ingredients. Chill until needed. Rub the meat all over with salt and pepper and place in a roasting pan. Roast for 15 minutes, then turn down the heat to 190 °C. Roast for about 1¼ hours (15 minutes per 500 g of beef) and baste regularly with the cooking juices that collect in the bottom of the pan. Remove the meat when it is cooked to your liking and allow to rest for 15 minutes. A meat thermometer is the most reliable way to ensure that the meat is done: 51 °C for rare, 60 °C for medium and 70 °C for well-done. While the meat is cooking, make the Yorkshire pudding. Sieve the flour and salt together in a bowl. In a separate bowl, beat the eggs with the milk and water, then add to the dry ingredients. Stir until very smooth. About 15 minutes before the meat is done, pour 2 T (30 ml) of its fat into a 25 cm roasting pan and place on the top rack of the oven to heat up. When the fat is sizzling hot, pour in the Yorkshire pudding batter and return immediately to the top rack of the oven. Bake for 30 minutes until puffed up, golden and crisp. Cut in squares and serve with the roast beef and horseradish cream, and lots of rich, thick gravy.

Serves 8–10

Chef’s tip Use any leftover, cold roast beef to make a magnificent antipasto platter with roast peppers, pickled mushrooms, mozzarella, olives, pesto and grilled, garlic-and-olive oil ciabatta slices.

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Lamb curry This is an Indonesian curry that contains no chilli, just a gorgeously seductive blend of aromatic spices. Using stewing lamb with some bone and fat left on, and marinating the meat in the spices before cooking, ensures a melting tenderness. This curry can also be made with beef.

Ingredients

3 T (45 ml) mild masala (see page 184)

1.5 kg stewing lamb, cut into 3 cm cubes

1 large onion, peeled and finely chopped

1 T (15 ml) grated fresh ginger

1½ cups (375 ml) coconut milk

1 T (15 ml) crushed garlic

1½ cups (375 ml) boiling water or chicken stock

1 T (15 ml) lemon juice or tamarind pulp

salt and pepper to taste

¼ cup (60 ml) oil

4 large potatoes, peeled and cubed

Method 1. 2.

3. 4. 5. 6.

7. 8.

Place the cubed lamb in a mixing bowl and set aside. Combine the ginger, garlic, lemon juice or tamarind pulp, 1 T (15 ml) of the oil and 2 T (30 ml) of the masala and mix to form a paste. Stir this through the cubed lamb and leave to marinate in a cool place for at least 30 minutes or overnight. Make sure that the meat is at room temperature when you want to start cooking. To prepare the curry, first brown the onion in the remaining oil in a large heavy-bottomed pot. Remove with a slotted spoon and set aside. Brown the lamb, about a cupful of cubes at a time, in the same pot. If it starts to look dry, add a little more oil to coat the bottom of the pot. Once all the meat is browned, add the onions and the remaining masala and cook for 1 minute until nicely aromatic. Now add the coconut milk and boiling water or stock, season with salt and pepper and reduce the heat to a gentle simmer. Cook, without ever boiling, for about 45 minutes, until the lamb is tender. Add the potato cubes and simmer for another 30 minutes until soft. Serve with pilaf rice (see page 31), fresh coriander chutney (see page 29) and sambals.

Serves 6–8

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Slow-roasted pork belly with five-spice, ginger and soy I always say, if you need inspiration to cook pork, look to the East. This rich and aromatic Chinese glaze is a match made in heaven for a budget-cut of pork like belly or ribs. Long, slow roasting renders a lot of the fat and leaves a great crispy crackling on top of the meat. Serve with steamed rice and some crunchy greens dressed with an Asian-inspired vinaigrette.

Ingredients 2 t (10 ml) salt 1 t (5 ml) Chinese five-spice powder (see page 185) 1 t (5 ml) grated fresh ginger

¼ cup (60 ml) sweet Indonesian soy sauce 1 t (5 ml) dried chilli flakes or deseeded and chopped fresh chilli 1 T (15 ml) oil 1–1.2 kg pork belly, deboned

Method 1. 2. 3.

4.

Preheat the oven to 200 °C and place a roasting rack inside a roasting pan. Mix the salt, spice powder, ginger, soy sauce, chilli and oil to form a paste. Use a very sharp blade, like a Stanley knife™, or a razor to diagonally score the pork rind at 5 mm intervals. Pat the pork dry with absorbent paper and rub all over with the spice paste, getting right into the gashes on the rind. Allow to stand for about 1 hour so that the flavours can marry. Place the pork onto the roasting rack in the pan and roast in the middle of the oven for about 1 hour, until crisp on top. Turn down the heat to 150 °C and roast for a further 30 minutes until the pork is well cooked and tender. Remove from the oven and leave to stand for 15 minutes before carving.

Serves 6

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Pork larb – minced pork with ginger and mint Pork larb is a super-fast and healthy Thai dish that works equally well with trimmed duck or chicken. Served at room temperature, it makes a delightful low-fat snack rolled up in some lettuce leaves.

Ingredients

1 small red onion, peeled and finely minced

500 g pork fillets, chopped into chunks

¼ cup (60 ml) chopped peanuts

1 T (15 ml) peanut or sunflower oil

1 T (15 ml) grated fresh ginger

1 T (15 ml) water

2 T (30 ml) chopped fresh coriander

¼ cup (60 ml) lime juice

2 T (30 ml) chopped fresh mint

2 T (30 ml) fish sauce

8 cos or butter lettuce leaves to serve

2 t (10 ml) chopped fresh chilli

fresh coriander leaves to garnish

Method 1. 2. 3. 4.

Mince the pork finely by hand or in a food processor. Heat the oil in a saucepan, add the pork and water and cook, while stirring, for 8–10 minutes until the pork is cooked, but still tender. Remove the pan from the heat, stir in the lime juice, fish sauce and chilli and leave to cool completely. When ready to serve, combine the seasoned pork, onion, peanuts, ginger and herbs and mix thoroughly. Spoon over the lettuce leaves and garnish with the fresh coriander. Serve cold or at room temperature.

Serves 4

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Easy seafood risotto Use proper arborio rice for this dish and fresh seafood, if you can. Otherwise a packet of frozen seafood mix will do the job just as well.

Ingredients ¼ cup (60 ml) oil 1 t (5 ml) crushed garlic 1 medium onion, peeled and finely minced

300 g seafood mix, thawed or equivalent in fresh prawns, mussels and calamari 6 sun-dried tomato halves or 1 t (5 ml) sun-dried tomato paste

1 cup (225 g) arborio rice

1 T (15 ml) dried tarragon

100 ml dry white wine

grated zest of 1 lemon

6 cups (1.5 litres) hot fish stock or light

salt and pepper to taste

vegetable stock

Method 1. 2.

3. 4.

Heat the oil in a large saucepan and cook the garlic and onion until just softened and translucent. Add the rice and cook, stirring, for another minute or so. Add the wine to the stock and add a ladleful of the mixture to the rice. Stir well until all the liquid has been absorbed, then add another ladleful. Continue in this fashion until you have used up half of the stock. Now add the seafood mixture and stir very well to incorporate. Start adding ladlefuls of the stock again, stirring until the rice is tender and all the liquid has been used up. Finally, stir in the sun-dried tomato halves or paste, tarragon and lemon zest and whip briskly with a wooden spoon to blend. Season with salt and pepper and serve immediately. No cheese is served with seafood risotto or pasta, as it overwhelms the delicate flavours of the fish.

Serves 4

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Salmon fishcakes You can use any kind of fish to make these fishcakes, even canned salmon or pilchards, but for the Rolls Royce treatment, you can’t beat fresh salmon. These are heaven served with tartare sauce, peas and buttery baby carrots. Makes 12–14 fishcakes.

Ingredients 500 g salmon, cooked 400 g cooked potato, mashed without added butter or milk

1 t (5 ml) lemon juice 1 T (15 ml) chopped fresh herbs – tarragon, parsley, dill, whatever tickles your fancy 2 eggs, well beaten

salt and pepper to taste

100 g breadcrumbs

1 T (15 ml) melted butter

oil for frying

Method 1.

2.

In a mixing bowl, combine the cooked fish, potato mash, seasoning, melted butter, lemon juice and herbs. Mix well and divide into 12–14 equal portions. Form each into a 2.5 cm-thick fishcake. Place on a tray, cover and refrigerate for at least 30 minutes, but preferably for a few hours. When ready to cook, dip the fishcakes in the beaten egg and roll in the breadcrumbs. Heat some oil in a large frying pan and fry the fishcakes until golden and crisp. Serve hot or cold with tartare sauce.

Serves 6

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Masala fish with poppadoms and coconut-banana sambal Similar to our traditional curried fish, this recipe also requires the fish to be lightly dusted with flour and fried prior to being cooked in an aromatic sauce. Make your own masala (which literally means ‘mixture’) from fresh spices ground in a coffee grinder. Only make a little at a time, as spices lose their volatile oils fast once ground. Store your masala in glass jars in the freezer to retain its flavour and aroma.

Ingredients 500 g firm white fish, such as kingklip or hake (I prefer fresh, but defrosted frozen fish will do)

1 cup (250 ml) fresh coriander leaves, stripped from stems 1 t (5 ml) ground coriander

1 T (15 ml) cornflour

1 t (5 ml) ground fenugreek

1 cup (250 ml) cake flour

1 t (5 ml) ground turmeric

salt and pepper to taste

2 t (10 ml) grated fresh ginger

6 T (90 ml) sunflower oil

1 T (15 ml) freshly squeezed lemon or lime juice ¼ cup (60 ml) sunflower oil

Masala paste

2 x 410 g cans chopped peeled tomatoes

1 large onion, peeled and minced

2 sprigs of fresh curry leaves or 1 T (15 ml) dried

2 t (10 ml) crushed garlic

1 T (15 ml) garam masala (see page 183)

1 small chilli, deseeded and finely minced

salt and pepper to taste

Method 1.

2. 3.

4.

5. 6.

142

Cut the fish into 4 cm cubes and press dry with absorbent paper. Mix the cornflour with the cake flour and use to lightly dust the fish cubes on all sides. Shake gently to remove any excess flour and season liberally with salt and pepper. To make the masala paste, place the onion, garlic, chilli, herbs, spices and lemon or lime juice in a food processor and blend to a smooth paste. Heat the ¼ cup (60 ml) of oil in a heavy-bottomed saucepan over a medium heat and fry the masala paste for about 5 minutes until aromatic. Watch for scorching, in which case you’ll have to start over, as burnt spices become acrid. Now add the tomatoes in their juice, curry leaves and garam masala to the paste, season to taste and stir gently to combine. Lower the heat and simmer gently for 15 minutes, to allow the sauce to thicken. Preheat the oven to 200 °C. In a separate frying pan, heat the 6 T (90 ml) of oil and fry the fish cubes, a handful at a time, until just golden brown all over – about 2 minutes. The fish will continue to cook in the sauce in the oven.

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Remove the fish from the oil with a slotted spoon and place in a single layer in an ovenproof dish. Spoon over the sauce and bake for 15 minutes until just done. Serve with poppadoms and bananas sliced into plain yoghurt with some toasted coconut sprinkled over.

Serves 4

Chef’s tip Cook poppadoms in the microwave on high for 18 seconds for a low-fat alternative to frying.

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Coq au vin with pancetta and onions Use a wine that you would actually drink to make this classic French chicken dish – not some cheap plonk that entirely defeats the exercise of cooking with wine in the first place. This dish will make your house smell like a fine French bistro!

Ingredients

2 sprigs of fresh thyme

250 g pancetta or back bacon, diced

2 T (30 ml) chopped fresh parsley

1 T (15 ml) olive oil

¼ cup (60 ml) olive oil

6 T (90 ml) unsalted butter

1.5 kg chicken portions – thighs and drumsticks, not breasts

14–16 pickling onions, peeled with root stem left intact

⁄ cup (80 ml) brandy

13

1 cup (250 ml) boiling water

1 T (15 ml) cake flour

1 small onion, peeled and minced

2 cups (500 ml) dry red wine, such as Pinot Noir

300 g white button or portabellini mushrooms,

1 cup (250 ml) chicken stock

chopped into quarters

salt and pepper to taste

2 t (10 ml) crushed garlic

Method 1. 2.

3.

4.

5.

6.

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In a large saucepan, fry the pancetta or bacon in 1 T (15 ml) each of oil and butter until crisp and brown. Remove with a slotted spoon and set aside. Add 2 T (30 ml) of the butter to the same pan and cook the whole pickling onions for 15–20 minutes until light golden brown. Remove the pan from the heat and gradually add the boiling water to the onions. Return the pan to the heat and braise the onions gently over a medium heat for about 30 minutes until just tender. If it cooks too dry, add a little extra water. When cooked, remove the onions with a slotted spoon and set aside with the pancetta. Pour out any remaining liquid and wipe the pan clean with absorbent paper. Melt the remaining butter and fry the minced onion for about 5 minutes until just soft and translucent. Add the mushrooms, garlic, thyme and half of the parsley and continue to cook until all the liquid has evaporated. Remove the onion and mushrooms with a slotted spoon and add to the pancetta. Heat the ¼ cup (60 ml) of oil in the same pan and fry the chicken portions until golden brown on all sides. Place the portions in an ovenproof casserole dish and spoon over the pancetta, onions and mushrooms. Preheat the oven to 180 °C.

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8.

Pour out most of the fat in the pan and add the brandy. Ignite and allow the alcohol to burn off. Stir and scrape the caramelised bits off the bottom of the pan, then whisk in the flour until smooth and lump-free. Add the wine and stock, season to taste and allow to simmer for 1–2 minutes. Pour over the chicken and bake in the middle of the oven for 55–60 minutes until the chicken is tender. Garnish with the leftover chopped parsley and serve with boiled baby potatoes and a crisp green salad.

Serves 4–6

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Roast chicken with tarragon and lemon Ask my children what their favourite meal is, and mom’s roast chicken invariably hits the top of the list. Use a quality freerange chicken for this – anything else and it’s just not worth the effort. Simply flavoured with lemon and tarragon, all it needs is some greens, roast potatoes and gravy and it’s a meal fit for a king. The wine or water poured around the chicken serves a dual purpose: it creates steam while roasting to make the chicken succulent and it provides the base for the gravy.

Ingredients

200 ml dry white wine or water

1.5 kg whole free-range chicken

1 onion, unpeeled and cut in half

1 lemon

1 carrot, unpeeled but washed

2 t (10 ml) dried tarragon

1 celery stick

2 T (30 ml) soft unsalted butter

4 bay leaves

salt and pepper to taste

Method 1. 2.

3. 4. 5.

6.

Preheat the oven to 200 °C and place the chicken, breast-side down, in a roasting pan. Cut the lemon in half and squeeze over both sides of the chicken. (Remember that the chicken must be breast-side down to start the roasting process.) Stuff the two lemon halves into the stomach cavity of the chicken. Mash the tarragon into the soft butter and, using your hands, spread it all over the chicken. Season liberally with salt and pepper, inside and out. Pour the wine or water around the chicken and add the onion, carrot, celery and bay leaves to the roasting pan. Place in the middle of the oven and roast for 40 minutes. After 40 minutes, turn the heat down to 180 °C, turn the chicken on its back and continue to roast for a further 55–65 minutes until golden brown, crispy and cooked. Leave to rest for 15 minutes before carving. Strain the cooking juices into a saucepan and bring to a rolling boil on the stove, stirring until a thick gravy forms. Adjust seasoning and serve hot with the carved roast chicken.

Serves 4

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Peri-peri chicken with Portuguese rice As a child I used to eat this until tears streamed down my face. It’s my mom’s recipe and is equally good with prawns or lobster. Adjust the heat according to your own level of tolerance. Serve with Portuguese rice (see recipe below) or French fries, a simple salad of lettuce, onion and tomato, and plenty of lemon wedges.

Ingredients

1 T (15 ml) crushed garlic

12 chicken portions – wings, thighs and drumsticks

3 T (45 ml) tomato paste

½ cup (125 ml) sunflower oil

6 T (90 ml) melted butter

½ cup (125 ml) lemon juice

¼ cup (60 ml) lemon juice

1 T (15 ml) cayenne pepper

1 t (5 ml) cayenne pepper

Method 1.

2.

3. 4.

Using a very sharp knife, cut deep diagonal gashes in the chicken portions – this speeds up the cooking and prevents the chicken from becoming charred on the outside while still raw on the inside. Place the chicken in a marinating dish. To make the marinade, combine the oil, lemon juice, cayenne pepper, garlic and tomato paste and mix well. Pour over the chicken portions, making sure each piece is coated. Cover and refrigerate for at least 30 minutes, but preferably overnight. On the day of cooking, mix the melted butter, lemon juice and cayenne pepper to use as a baste. Cook the chicken over hot coals or in the oven at 200 °C for 30–40 minutes until done, basting liberally all the while. Serve hot or cold.

Serves 4–6

Portuguese rice Ingredients 2 T (30 ml) olive oil

1½ cups (375 ml) rice, rinsed in a sieve under running water

½ green pepper, deseeded and finely diced

3 cups (750 ml) water

1 small onion, peeled and minced

salt to taste

1 t (5 ml) crushed garlic

Method 1. Heat the oil in a saucepan with a tight-fitting lid and cook the pepper, onion and garlic until soft. 2. Add the rice, water and salt, cover and bring to the boil. 3. Boil for 10 minutes and, without removing the lid, turn down the heat and steam for a further 15–20 minutes until cooked. Fluff up with a fork before serving.

Serves 4–6

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Coriander chicken This is a sinfully delicious chicken dish with lemon, yoghurt, ginger and fresh coriander that I adapted from a recipe in Madhur Jaffrey’s Illustrated Indian Cookery.

Ingredients

1 T (15 ml) ground cumin

3½ T (52.5 ml) grated fresh ginger

2 t (10 ml) ground coriander

¼ cup (60 ml) water

½ t (2.5 ml) cayenne pepper

6 T (90 ml) sunflower oil

1 t (5 ml) ground turmeric

8–10 chicken portions – thighs and

½ t (2.5 ml) ground black pepper

drumsticks, skinned

1 t (5 ml) salt

1 T (15 ml) minced garlic

1 cup (250 ml) Greek yoghurt

180 g fresh coriander, very finely chopped

1 cup (250 ml) water

1 medium green chilli, deseeded and very

2 T (30 ml) lemon juice

finely minced

Method 1. 2.

3. 4. 5. 6.

Using a food processor, mix the grated ginger and water to a paste, then scrape out into a bowl with a rubber spatula for use later. Heat the oil in a wide, heavy-bottomed saucepan that will accommodate all the chicken in a single layer. Pat the chicken portions dry and fry in the hot oil until golden brown on all sides. Remove with a slotted spoon and set aside. Pour out half of the used oil and return the pan to the heat. Add the garlic and cook for 4–5 minutes until golden brown. Add the ginger paste and stir well. Turn down the heat to medium and cook gently for a further 5 minutes until aromatic. Add the coriander, chilli, spices, seasonings, yoghurt, water and lemon juice. Stir well, turn up the heat and simmer for 5 minutes. Add the chicken portions, spoon over the sauce and continue to cook slowly for another 30 minutes, until the chicken is very tender and covered in the tangy green sauce. Leave to stand for 15 minutes to allow the flavours to marry. Serve with pilaf rice (see page 31) and hot naan bread.

Serves 6

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Aubergine rolls with ricotta, origanum and sweet pepper Light yet filling, this is one of my favourite vegetarian suppers. It’s classy enough to serve at a dinner party and can be made hours ahead of time and baked just before serving. Serve with a garden salad.

Ingredients

2 T (30 ml) fresh origanum or 2 t (10 ml) dried

2 large aubergines, sliced into 6 mm-thick slices

1 egg, beaten

salt for sprinkling

2 T (30 ml) toasted pine kernels

140 ml olive oil

salt and pepper to taste

1 large sweet pepper, deseeded and diced

1 x 410 g can chopped peeled tomatoes

1 medium onion, peeled and finely minced

½ cup (125 ml) fresh breadcrumbs

11⁄3 cup (350 g) fresh ricotta

olive oil for drizzling

1 cup (250 ml) grated Parmesan

Method 1. 2.

3. 4. 5.

6. 7. 8.

Lightly sprinkle the aubergine slices with salt and leave to drain for 30 minutes on a wire rack. Preheat the oven to 200 °C. Pat the aubergine slices dry with absorbent paper. Brush the slices lightly on both sides with about 1⁄3 cup (80 ml) of the oil and roast in the oven for 15–20 minutes until golden brown. Remove and set aside to cool. To make the filling, heat 2 T (30 ml) of the oil in a frying pan and cook the diced pepper and half of the onion until soft and translucent. In a bowl, combine the ricotta, Parmesan, half of the origanum, the beaten egg, pine kernels and cooked onion and pepper. Season well and set aside until needed. To make the sauce, heat the rest of the oil in the frying pan and cook the remaining onion and origanum with the canned tomatoes until a thick sauce forms. Season with salt and pepper and set aside. Reheat the oven to 200 °C. Roll a slice of aubergine around a dessertspoonful of ricotta filling and place, seam-side down, in an ovenproof casserole dish. Repeat until all the aubergine is used up. Spoon the sauce over and around the aubergine rolls, top with the breadcrumbs and drizzle over a little olive oil. Bake in the middle of the oven for 10 minutes. Turn down the heat to 180 °C and bake for a further 20 minutes until a golden-brown crust forms. Serve hot or at room temperature.

Serves 4–6

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Creamy three-cheese pasta Ingredients

salt and pepper to taste

300 g egg pasta, such as fettuccine or pappardelle

2 T (30 ml) grated Parmesan

2 T (30 ml) butter

2 T (30 ml) coarsely grated Fontina or mozzarella

2 t (10 ml) crushed garlic

2 T (30 ml) coarsely grated Gorgonzola or any other

1 cup (250 ml) heavy cream, warmed freshly grated nutmeg to taste

creamy blue cheese 2 T (30 ml) chopped fresh chives

Method 1. 2. 3. 4. 5.

Cook the pasta in a pot of well-salted, rapidly boiling water according to the packet instructions. Drain and set the pot aside. Heat the butter in a saucepan and cook the garlic for about 30 seconds until just softened – be careful not to scorch the garlic, as this will make it bitter. Add the cream and grate over a little nutmeg to taste. Season well with salt and pepper and cook rapidly for 2 minutes to reduce the cream slightly. Add the seasoned hot cream to the cooked pasta and toss. Add the grated cheeses and chives and toss again to mix thoroughly. Serve immediately while still warm.

Serves 4

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Linguine with chilli-garlic prawns Ingredients

½ t (2.5 ml) dried chilli flakes

3 large ripe tomatoes or 150 g cherry tomatoes

½ cup (125 ml) chopped fresh parsley

500 g linguine or spaghetti

2 t (10 ml) lemon juice

25–30 prawns, thawed

½ cup (125 ml) dry white wine

¼ cup (60 ml) olive oil

salt and pepper to taste

2 t (10 ml) crushed garlic

Method 1.

2. 3. 4. 5. 6.

If using large tomatoes, first peel them by pouring boiling water over them. Leave to stand for 2 minutes, after which time the skins will pull away easily. Squeeze out the pips and chop the flesh into dice. If using cherry tomatoes, simply halve them. Cook the pasta in a pot of well-salted, rapidly boiling water according to the packet instructions. Drain and set the pot aside. Clean and devein the prawns. Heat the olive oil in a large frying pan and quickly cook the prawns for about 2 minutes on each side until they turn pink and curl up. Add the remaining ingredients and cook for a further 8 minutes until the sauce has thickened slightly. Check seasoning and add to the cooked pasta. Toss well and serve immediately while still hot.

Serves 4–6

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Penne with sausage, pumpkin, feta and rocket Ingredients

1 medium red onion, peeled and thinly sliced

1 kg pumpkin, peeled and chopped into 2 cm cubes

1 T (15 ml) honey

2 T (30 ml) olive oil

½ cup (125 ml) chicken stock

4 large sprigs of fresh rosemary

1 smoked sausage (about 200 g), sliced diagonally

2 t (10 ml) crushed garlic

80 g rocket leaves, roughly chopped

salt and pepper to taste

1 t (5 ml) dried chilli flakes (optional)

300 g penne

2 rounds feta, crumbled

2 t (10 ml) olive oil

grated Parmesan to serve

2 T (30 ml) butter

Method 1. 2. 3. 4. 5. 6.

Preheat the oven to 180 °C. Season the pumpkin cubes with the oil, rosemary, garlic, salt and pepper and place on a baking tray. Roast for about 30 minutes until soft and slightly charred. Cook the penne in a pot of well-salted, rapidly boiling water according to the packet instructions. Drain and stir through the 2 t (10 ml) of olive oil to prevent the pasta from clumping. While the pasta is cooking, heat the butter in a large frying pan and cook the onion until soft and translucent. Add the honey and stock and cook for 8 minutes until slightly thickened. Add the sausage, roast pumpkin, rocket, chilli flakes (if using) and feta to the pan. Adjust seasoning and mix well. Pour over the cooked pasta, stir well to combine and serve immediately, sprinkled with the grated Parmesan.

Serves 4

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Baked sweet potatoes with honey, ginger and sesame-soy butter Ingredients

1 T (15 ml) sesame oil

4–6 sweet potatoes

2 T (30 ml) butter

3 T (45 ml) honey

2 T (30 ml) soy sauce

1 T (15 ml) grated fresh ginger

2 t (10 ml) sesame seeds

Method 1. 2. 3.

Bake one sweet potato per person in the oven, or wrapped in foil in the embers of a braai, until soft when poked with the tip of a knife. In a saucepan, melt together the honey, ginger, sesame oil, butter and soy sauce. Split open the cooked sweet potatoes lengthways, drizzle with the flavoured butter and return to the oven or braai for a further 5 minutes. Scatter over the sesame seeds and serve piping hot as a side dish or a light main course with salad and crusty bread.

Serves 4–6

Potatoes dauphinois Don’t let the fancy name fool you – this creamy potato bake is child’s play to assemble. It is a simple yet perfect accompaniment to any roast. Serve small portions, as it’s very rich.

Ingredients 700 g floury potatoes, peeled and sliced into 4 mm-thick slices 1 t (5 ml) crushed garlic

2 cups (500 ml) cream 150 ml milk pinch of nutmeg salt and pepper to taste

Method 1. 2. 3. 4.

Preheat the oven to 150 °C and smear the inside of an ovenproof dish with a little butter. Place the potatoes, garlic, cream, milk and nutmeg in a saucepan and slowly bring to the boil. Turn down the heat to medium and simmer gently for 5–7 minutes. Remove from the heat. Using a slotted spoon, transfer the potato slices to the oven dish and arrange in neat layers. Season each layer with a little salt and pepper. Pour over the cream mixture and bake in the middle of the oven for about 40 minutes, until the potatoes are tender and a light golden-brown crust has formed. Serve immediately as a side dish.

Serves 4–6

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Love cake Years ago, I found this yummy, nutty spice cake recipe in Priya Wickramasinghe’s Oriental Cookbook. Of Sri Lankan origin, it keeps well in an airtight container for up to a month. The flavours develop with time, so it’s better a few days after it’s made, much like gingerbread. It is perfect for the holiday pantry.

Ingredients

1 t (5 ml) grated lemon zest

226 g butter, softened

1 T (15 ml) rose water

226 g semolina

2 t (10 ml) vanilla essence

10 egg yolks

1 T (15 ml) honey

454 g soft brown sugar

340 g cashew nuts, very finely chopped

1 t (5 ml) grated nutmeg

2 egg whites, beaten stiff

½ t (2.5 ml) ground cinnamon

Method 1. 2. 3. 4. 5. 6. 7. 8.

158

Preheat the oven to 170 °C and spray a 23 cm rectangular cake tin with non-stick cooking spray. Line the tin with a piece of baking paper and spray that lightly, too. Beat the butter and semolina together with a whisk or wooden spoon and set aside for an hour to let the semolina soak up the butter. In a separate mixing bowl, beat the egg yolks until creamy and gradually add the sugar, beating until light and creamy. Add the spices, lemon zest, rose water, vanilla essence and honey to the creamed egg yolks and sugar. Now beat in the semolina and butter mixture. Add the cashews, stir thoroughly to blend and then gently fold in the beaten egg whites. Spoon the batter into the prepared cake tin, cover with foil and bake in the middle of the oven for 1 hour. The cake is cooked when a skewer inserted into the centre comes out clean. Leave to cool completely on a wire rack before cutting into squares.

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Crème caramel This is a peerless dessert that can be made in individual ramekins or one large dish. Making the caramel requires your full attention. Whatever you do, if you treasure your fingertips, don’t touch the caramel!

Caramel

Custard

1¼ cups (310 ml) sugar

3 cups (750 ml) full-cream milk

¼ cup (60 ml) water

2 vanilla pods, split

8 x 1 cup (250 ml) capacity ramekins or

¾ cup (160 g) sugar

1 x 2 litre capacity ovenproof bowl boiling water for baking

6 large egg yolks 3 large whole eggs

Method 1.

2. 3. 4. 5. 6. 7. 8.

9.

Make the caramel first by heating the sugar and water in a large heavy-bottomed saucepan until the sugar has melted. Bring to a fast boil without ever stirring and let it bubble away until it begins to change colour. After about 4 minutes of boiling, when it is a medium-dark amber and has the characteristic caramel aroma, remove the saucepan from the heat and immerse the bottom in a sink of cold water to halt the cooking process. Pour the caramel quickly into the ramekins (or ovenproof bowl if using) and swirl around to coat the entire inside of each with a layer of rich caramel. Leave to set. To make the custard, in another saucepan, bring the milk and vanilla pods to the boil. Remove from the heat and leave to steep for about 15 minutes, then remove the pods. Preheat the oven to 170 °C. Meanwhile, in a mixing bowl, whisk the sugar, egg yolks and whole eggs until very smooth and creamy. Slowly whisk in the hot milk to make a thin custard. Pour the custard into the ramekins and stand them in a deep roasting pan. Place the roasting pan in the oven and carefully pour enough boiling water around the ramekins to come halfway up the sides. Bake for 50–60 minutes until the custards have set, but are still a little wobbly. Remove from the oven, take the ramekins out of the water bath and leave somewhere to cool and firm up for about 15 minutes. They can be served straightaway or kept in the refrigerator until needed. Unmould by running a knife tip around the inside edge of each ramekin to loosen the custard and hard caramel topping. Place a plate on top of the ramekin and swiftly turn the plate and ramekin over together. Serve with a little ice-cold cream drizzled over.

Serves 8

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Apple strudel The combination of apples, butter, cinnamon and flaky pastry is unbeatable. As a child this was one of my favourite treats, with proper homemade vanilla custard generously sloshed over. Spoil yourself and indulge!

Ingredients

Filling

6 sheets of phyllo pastry

2 x 385 g cans pie apples

1 cup (250 ml) melted butter for brushing pastry

¼ cup (60 ml) brown sugar 1 t (5 ml) ground cinnamon ½ cup (125 ml) raisins or sultanas 100 g flaked almonds, lightly toasted 100 ml melted butter to brush over strudel

Method 1. 2. 3. 4. 5. 6.

Lay the sheets of phyllo pastry on a dry surface and cover with a damp cloth. Preheat the oven to 190 °C and spray a baking tray with non-stick cooking spray. To make the filling, combine the apples, sugar, cinnamon, raisins or sultanas and half of the flaked almonds in a bowl and set aside. Brush each sheet of pastry generously with melted butter and stack them neatly on top of each other. Spoon the filling down the length of the pastry stack, close to one edge, and roll up in a loose sausage shape. Place on the prepared baking tray, seam-side down. Brush with melted butter and bake in the middle of the oven for 15–20 minutes until golden brown on top. Scatter the remaining almonds over and serve, sliced, warm or cold.

Serves 10

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Tarte Tatin Considering how little effort is required, this luscious upside-down caramelised-apple tart with a puff pastry base should be one of your staples when entertaining. Pears make a good alternative to apples. The tart is best served slightly warm soon after being made.

Ingredients

Filling

1 x 400 g pkt shop-bought puff pastry, thawed

¼ cup (60 ml) unsalted butter

melted butter for brushing

100 g castor sugar 6–8 Granny Smith apples, peeled, cored and cut into wedges

Method 1. 2. 3.

4. 5.

6.

Preheat the oven to 200 °C and spray a 28 cm pie dish with non-stick cooking spray. Cut a circle out of the pastry, about 3 cm larger than the pie dish. To make the filling, melt the butter in a saucepan and add the sugar and apples. Slowly cook the apples until just softened and beginning to caramelise. Spoon the filling into the prepared pie dish and lay the circle of pastry on top. Tuck the sides in snugly around the edges of the filling and prick all over with a fork so that steam can escape. Brush lightly with a little melted butter. Bake in the middle of the oven for 20 minutes, then turn down the heat to 160 °C and bake for a further 20 minutes. Remove from the oven. Slide the tip of a knife around the edges of the tart and place a plate upside down over it. Using a dry kitchen cloth, hold the bottom of the pie dish firmly and swiftly overturn it in one motion, so that the plate is underneath the pie crust with the apples on top. Slice like a cake and serve with ice-cold crème fraîche or thick cream.

Serves 8

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Baklava Homemade baklava knocks the socks off any commercial version and is surprisingly easy to make. It can be made a day or two before needed and kept in the refrigerator. Seductive spices, crisp pastry, nuts drenched in syrup … very tasty indeed.

Ingredients 200 g pecan nuts or walnuts, chopped small but not

1 x 500 g pkt phyllo pastry, thawed whole cloves for decoration

too fine ¼ cup (60 ml) castor sugar

Syrup

½ t (2.5 ml) ground cinnamon

2 cups (500 ml) water

½ t (2.5 ml) ground cloves

600 g sugar

grated zest of 1 lemon

2 T (30 ml) lemon juice

500 g butter for brushing

¼ t (1 ml) cream of tartar

Method 1. 2. 3. 4. 5. 6.

7. 8. 9.

Preheat the oven to 180 °C. In a bowl, mix the nuts, sugar, spices and lemon zest. Melt the butter and use it to generously paint the bottom and sides of a 38 x 28 x 5 cm roasting pan and three sheets of the phyllo pastry. Stack the pastry sheets on top of one another on the bottom of the pan and scatter over half of the nut mixture. Brush another three sheets of phyllo pastry with the melted butter and stack them on top of the nut layer. Scatter over the remaining nut mixture. Brush the remaining sheets of phyllo pastry with the melted butter and stack them on top of the second nut layer. Cut the baklava diagonally into diamond shapes and press a whole clove into the pastry of each diamond. Bake for 1 hour until golden brown and crisp. Meanwhile, make the syrup by boiling together the listed ingredients in a saucepan over a medium heat until a light syrup forms. Carefully pour the syrup over the baked baklava and allow to cool completely before serving.

Makes 12

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Orange semolina cake This lovely light cake is moistened by the orange syrup. Ring the changes by using lemons or limes.

Ingredients

Syrup

23

⁄ cup (80 g) cake flour

200 ml orange juice

½ t (2.5 ml) baking powder

1 cup (225 g) castor sugar

2 cups (310 g) semolina

1 T (15 ml) grated orange zest

4 egg yolks ¾ cup (170 g) castor sugar ¼ cup (60 ml) olive oil ¼ cup (60 ml) orange juice 1 T (15 ml) grated orange zest

Method 1. 2. 3. 4.

5.

Preheat the oven to 180 °C and spray a 23 cm springform cake tin with non-stick cooking spray. In a large mixing bowl, combine the flour, baking powder and semolina. In a separate bowl, thoroughly beat the egg yolks with the castor sugar, oil, orange juice and zest. Add this to the flour mixture and stir until smooth. Pour the batter into the prepared cake tin and bake in the middle of the oven for about 45 minutes until done. The cake is cooked when a skewer or toothpick inserted into the centre comes out clean. While the cake is baking, make the syrup. Bring the orange juice, sugar and zest to the boil in a saucepan and immediately turn down the heat. Let the syrup simmer for 3–4 minutes until slightly thickened. Allow to cool before pouring half of it over the baked cake. Keep the rest to serve with the cake.

Serves 6–8

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Chocolate almond cake Many people find baking daunting, but here are a few tips: stick to the precise measurements given, use a digital scale and make sure your oven’s temperature is spot-on to ensure success. And use fresh ingredients! Even dry goods like flour and baking powder are perishable and will deliver poor results once the shelf life has expired.

Ingredients

Icing

300 g dark chocolate, chopped into small chunks

½ cup (125 ml) cream

250 g unsalted butter

125 g dark chocolate, chopped into

5 large eggs

small chunks

¼ cup (60 ml) castor sugar ½ cup (125 ml) ground almonds

raspberries, dusted with cocoa powder to serve

1 cup (125 g) self-raising flour, sifted

Method 1. 2. 3. 4. 5.

6.

7.

Preheat the oven to 160 °C and spray a 23 cm springform cake tin with non-stick cooking spray. Cut out a circle of baking paper to fit the inside of the tin and lightly spray that, too. Gently warm the chocolate and butter together in a saucepan until just melted. Stir thoroughly until smooth and set aside. In a large mixing bowl, beat the eggs and sugar for 5–7 minutes until light and fluffy, and pale yellow in colour. Fold the almonds, flour and melted chocolate and butter into the egg mixture using a metal spoon. Pour the batter into the prepared cake tin and bake in the middle of the oven for about 45 minutes until done. The cake is cooked when a skewer or toothpick inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin for 15 minutes before loosening the sides and turning out onto a wire rack. Allow to cool completely before making the icing. To make the icing, warm the cream in a saucepan to just under boiling point and add the chocolate chunks. Stir until the chocolate has melted and the mixture is smooth. Leave to cool slightly before pouring over the cooled cake. Decorate with cocoa-dusted raspberries and serve.

Serves 8–10

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Chocolate brownies Brownies can be tricky. Some recipes have left me with a sticky mess I can’t scoop out of the baking tin, others turn out more like sponge cake. This recipe is an adaptation from Alastair Little’s Keep it Simple, one of my very favourite cookbooks. These brownies are very rich, very decadent and very moreish.

Ingredients 115 g good-quality dark chocolate, broken into pieces

1 t (5 ml) vanilla essence 55 g flour 2 T (30 ml) cocoa powder

115 g unsalted butter at room temperature

¼ t (1 ml) baking powder

100 g castor sugar

pinch of salt

1 large egg plus 1 extra yolk

extra cocoa powder for dusting

Method 1. 2. 3. 4. 5. 6. 7.

Preheat the oven to 160 °C and spray a square or rectangular cake tin with non-stick cooking spray. Cut out a sheet of baking paper to fit the inside of the tin and lightly spray that, too. Melt the chocolate pieces in a metal bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. In a large mixing bowl, beat the butter and sugar for 4–5 minutes until smooth and creamy. Alternatively, use a food processor. Add the egg, extra egg yolk and vanilla essence and beat until very smooth. Add the melted chocolate, still beating, followed by the flour, cocoa powder, baking powder and salt. Blend until smooth. Pour the batter into the prepared cake tin and smooth it out. Bake in the middle of the oven for about 35 minutes. It will still be moist in the centre, but will firm as it cools. Cut into squares, dust with cocoa powder and serve with ice cream or dollops of cold, thick cream.

Serves 4

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staples

staples stock up the larder with a cook’s a–z, from basic breads to zesty sauces

Whipping

up batches of your own homemade seasonings and

condiments is one of the most satisfying aspects of cooking. I have a sensitive palate – in part because my own dear mother raised us additive- and preservativefree all those years ago – and accordingly harbour an intense dislike of harsh, chemical flavours. Many popular commercial sauces and flavourings leave my mouth feeling as if it has been attacked by a scouring agent and I am noticing that my children are also becoming increasingly aware of pure and good tastes as they grow older. Making your own condiments and seasonings has the added advantage of ensuring that you get what you want. So often we end up forking out for the unhealthy and unwanted fillers that are frequently added to commercial products. Not only do homemade condiments and seasonings taste better, they make fantastic gifts, too. So next time you pass a market stall and see a glut of seasonal produce going at a good rate, grab some and get cooking! With simple sauces like pesto, there is simply no comparison between the shopbought and homemade varieties. You may very well get addicted to making your own. Remember to use the best ingredients you can afford. Once you set about the business of extracting the essences and flavours from food, you’ll want those essences to be of the finest quality. Store your homemade sauces, seasonings and condiments in clearly labelled, airtight, sterilised containers or glass jars.

Focaccia (Italian flatbread) This is the easiest bread to make and you can add whatever toppings you like.

Ingredients

4–6 T (60–90 ml) olive oil

500 g stone-ground strong white bread flour

2 t (10 ml) crushed garlic (optional)

1 t (5 ml) salt

1¾ cups (435 ml) tepid water

1 t (5 ml) sugar

1 T (15 ml) chopped fresh rosemary

1 x 10 g sachet instant dry yeast

sea salt flakes or coarse sea salt

Method 1.

Mix the flour, salt, sugar and yeast in a large, slightly warmed bowl. Make a well in the centre and add 1 T (15 ml) of the oil and the crushed garlic (if using). 2. Pour the tepid water into the well and use your fingers to mix well with the flour. 3. Keep working the dough until it forms a ball and your hands come away clean. See tips about consistency in step 3 of the white bread recipe on page 175 and add more water or flour if required. 4. Turn the dough out onto a lightly floured surface and knead with the heel of your hand for 10–15 minutes, until the dough feels warm and spongy. Form into a ball and rub all over with a little more of the oil. Lightly rub a large, warm bowl with 2 T (30 ml) of the oil, place the dough ball inside and cover with clingfilm and a few clean, dry cloths. Leave in a warm, draught-free place to rise until doubled in size, about 1 hour. 5. Remove the risen dough from the bowl and place on a lightly floured surface. Punch down and reform into a ball. 6. Add another 1 T (15 ml) of the oil and knead for 4–5 minutes. The dough will feel quite slippery by now from all the oil. 7. Flatten with a rolling pin and place on a baking tray lightly sprayed with non-stick cooking spray. Using your fingertips, work the dough to cover the entire surface of the tray, forming a large flatbread. 8. Sprinkle with the rosemary and sea salt (or any toppings you fancy), cover with clingfilm and leave to rise for 30 minutes. 9. When about ready to bake, preheat the oven to 220 °C. Remove the clingfilm and use your fingertips to make deep indents all over the dough. 10. Bake in the middle of the oven for 15 minutes until light golden brown.

Serves 6–8

Chef’s tip Delicious toppings or additions to the dough include: pitted black olives, basil, sun-dried tomatoes, ham or fried bacon cubes, cheese, cooked potato cubes, any herbs, caramelised onions, artichokes and mushrooms. Go easy on the quantity though, focaccia is not pizza, and you want a flavouring, not a blanket.

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White bread Nothing beats the smell of homemade bread baking in the oven. The secret to baking really good bread is straightforward – use top-quality, stone-ground bread flour, organic if possible. Instant or fresh yeast can be used. A really good knead to develop the gluten in the dough is required for a light and airy texture.

Ingredients 700 g unbleached, stone-ground strong white bread flour 1½ t (7.5 ml) salt

2 T (30 ml) wheatgerm 1 x 10 g sachet instant dry yeast or 15 g fresh 1 t (5 ml) honey dissolved in 425 ml tepid water olive oil for coating

Method 1.

2.

3.

4.

5.

6.

7. 8.

If using instant yeast, mix the contents of the sachet with the flour and salt before adding the liquid. If using fresh yeast, dissolve the honey in the tepid water and crumble over the yeast. Leave for about 5 minutes. The yeast will become spongelike. Put the flour, salt, wheatgerm and instant yeast (if using) in a large, slightly warmed bowl. Make a well in the centre and slowly add the honey water, all the while raking flour into the well with your fingers. Using your hands, mix until the dough forms a sticky ball. Turn out onto a lightly floured surface. Work the ball of dough with your hands until they come away clean – the ball of dough should be firm, but not hard. If it feels soft and sticky, add a little flour, about 1 T (15 ml) at a time, and work into the dough. If the dough feels dry and crumbly, add a little water, 1 T (15 ml) at a time. Keep kneading with the heel of your hand, pushing the dough away from you and pulling it back to form a ball. Do this for 10–15 minutes until the dough starts to feel puffy and warm under your hands. The dough should be pliable. Lightly oil a large bowl and rub a little oil all over the ball of dough. Rest the ball in the bowl, cover with clingfilm and a couple of clean, dry cloths and set aside to rise for 1–1½ hours, or overnight in the refrigerator, until the dough has doubled in size. Punch down the risen dough and reform into a ball. Knead again for another minute or so and place on a baking sheet or in a loaf tin lightly sprayed with non-stick cooking spray. Cover again with clingfilm or slip the entire lot inside a large plastic bag, blow air in to inflate it slightly and tie it tightly. Let the dough rise once more, for 45–60 minutes, until doubled in size. When about ready to bake, preheat the oven to 220 °C. Uncover the loaf, slash the top deeply a few times with a razor or very sharp chef’s knife and bake in the centre of the oven for 35–40 minutes, until the base sounds hollow when rapped with your knuckles. If it doesn’t, return to the oven for another 5 minutes before testing again. Leave to cool completely on a wire rack before slicing.

Makes 1 large or 2 small loaves

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Health loaf This is a typical spoon bread, in that the dough forms quite a soft batter that is spooned into the loaf tins where it rises for an hour. This bread freezes beautifully for up to a month and makes lovely toast.

Ingredients 2 cups (500 ml) Nutty Wheat flour

1 T (15 ml) each of sesame, poppy, sunflower and linseeds

2 cups (500 ml) stone-ground brown bread flour

1 t (5 ml) honey

1 cup (250 ml) stone-ground white bread flour

3 cups (750 ml) warm water (slightly warmer than tepid)

15 g instant dry yeast

1 T (15 ml) oil

1½ t (7.5 ml) salt

extra seeds to sprinkle over before baking

Method 1. 2.

3.

4.

5.

In a large mixing bowl, combine the three types of flour, yeast, seeds and salt. Dissolve the honey in the warm water and add the oil. Pour this into the dry ingredients and stir very well with a wooden spoon until thoroughly mixed. It should be the consistency of thick porridge. Spray two 500 ml-capacity loaf tins with non-stick cooking spray. Spoon the batter into the tins, sprinkle over the extra seeds and cover with clingfilm and a few clean, dry cloths. Set aside for 1 hour to rise until doubled in size. When about ready to bake, preheat the oven to 200 °C. Bake the loaves in the middle of the oven for 1 hour until golden brown and the bases sound hollow when rapped with your knuckles. If they do not sound hollow, return to the oven for another 5 minutes before testing again. Leave to cool completely on a wire rack before slicing.

Makes 2 medium loaves

176

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20-minute strawberry jam The first time my mom told me she’d made strawberry jam in the microwave I didn’t expect anything edible, but this recipe is sensational. Try using other berries or a mixture of whatever is fresh and seasonal. Follow the recipe precisely – the first two times I made it, the jam looked a bit runny, so of course I cooked it longer and ended up with a substance I couldn’t get out of the jars for love or money. Don’t try larger quantities either, it won’t work as well.

Ingredients 450 g fresh strawberries, washed and hulled

55 ml lemon juice 450 g castor sugar

Method 1. 2. 3.

Place the strawberries in a large glass bowl and pour over the lemon juice. Cook in the microwave on full power for 4 minutes and then stir in the sugar until completely dissolved. Cook for another 3 minutes and stir again. Cook for a further 15–20 minutes, no longer, stirring every 3 minutes. The jam will be runny at the end of cooking but will set as it cools down. Allow to stand for 5 minutes, then decant into a sterilised glass jar. Screw the lid on tightly and keep in the refrigerator for up to one month.

Makes 2 cups (500 ml)

Tapenade (black olive pâté) Do make an effort to find dried olives for this, as I believe tapenade (as it is called in the south of France where it originated) made from brined olives tastes of not much more than brine. Add 1 t (5 ml) of dried chilli flakes if you like some warmth. This is bliss spread on hot garlic toasties and bruschetta or baked with feta, fish, cherry tomatoes and lashings of peppery, green extra-virgin olive oil.

Ingredients

1 t (5 ml) crushed garlic

2 T (30 ml) drained pickled capers

1 t (5 ml) fresh thyme leaves, stripped from stems

5 anchovy fillets

1–3 T (15–45 ml) olive oil

1 T (15 ml) brandy

2 cups (500 ml) pitted dried black olives

Method 1. 2.

Blend all the ingredients, except the olives, to a smooth paste in a food processor. Add the olive oil gradually until the desired consistency is reached. Add the olives and work into a coarse pâté. Store in a clean, dry glass jar with a tight-fitting lid for up to three months. Seal the pâté by covering it with a thin layer of olive oil before screwing on the lid.

Makes 1 cup (250 ml)

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177

Chicken stock We have roast chicken at least once a week, which means there’s always a carcass or two in the freezer waiting to be turned into a lovely robust stock. Supermarkets sometimes stock raw carcasses or you could try asking at the butcher’s counter. I have endless uses for good chicken stock – reduced to a lovely sticky gravy with some butter, wine and herbs; cooked up with noodles and dumplings into a sparkling soup; or used to cook rice or noodles. This recipe yields a shimmering, clear stock that can be frozen for up to one month. I learnt the technique of switching off the heat after an initial simmer from British chef John Campbell’s cookbook Formulas for Flavour.

Ingredients

4 garlic cloves, peeled

2.5 kg chicken carcasses

4 bay leaves

2 large onions, peeled and left whole

2 large sprigs of parsley

1 large leek, green part sliced away and remainder

4 sprigs of thyme

well rinsed 3 celery sticks

12 black peppercorns 20 cups (5 litres) cold water

3 large carrots, peeled and left whole

Method 1. 2. 3.

Rinse the carcasses under running water and trim away any excess fat. Place in a large pot on the stove with all the other ingredients and bring to the boil. Skim the surface of any foam that forms and immediately turn off the heat, letting the chicken and vegetables sink to the bottom. Now turn the heat back on and bring the stock to a gentle simmer once more. Boiling fast will make the stock bitter and cloudy. Cook slowly for 2 hours, then strain through a colander and discard the solids. Clean the pot and return the stock to it. Bring the stock to a rapid boil to reduce the volume to 2 litres. Leave to cool completely before freezing for up to one month. Alternatively, store in the refrigerator for up to a week.

Makes 2 litres

Chef’s tip Add a 5 cm piece of ginger and a stick of lemongrass when an Asian stock is desired.

178

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Beef stock Roasting the bones before simmering ensures a rich, deep colour and flavour. I add chicken wings to give the stock body, but you can also use a calf’s foot or pig’s trotter. For lamb stock, use 1.5 kg lamb bones.

Ingredients 2 kg beef bones

1 large leek, green part sliced away and remainder well rinsed

4 chicken wings

4 sprigs of thyme

1 T (15 ml) tomato paste

6 garlic cloves

2 large onions, peeled and chopped into chunks

4 bay leaves

2 large carrots, peeled and chopped into chunks

24 cups (6 litres) cold water

2 celery sticks

Method 1.

2. 3.

4.

Preheat the oven to 170 °C. Place the bones and chicken wings in two roasting pans and dot here and there with tomato paste. Scatter over the onions, carrots, celery and leek. Roast for about 50 minutes until the bones have turned brown. Place the bones and vegetables in a large pot on the stove and add the remaining ingredients. Bring to the boil and skim the surface of any foam that forms. Immediately turn off the heat and let the bones and vegetables sink to the bottom. Then turn the heat back on and cook at a gentle simmer, without stirring, for about 3 hours. Regularly skim the surface of any foam that forms. Strain through a colander and discard the solids. Return to the pot, bring to a rapid boil and reduce to about 1 litre. Leave to cool completely before freezing for up to one month. Alternatively, store in the refrigerator for up to a week.

Makes about 1 litre

Chef’s tip For a rich red wine sauce, add 2 cups (500 ml) of very good dry red wine to the stock and reduce fast until almost syrupy in consistency. Whisk in 1 T (15 ml) of unsalted butter during the last 2 minutes of cooking to enhance the texture and flavour.

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179

Fish stock With the addition of some finely minced herbs and a little diced carrot, a reduced version of this stock makes a delightful soup. Make little dumplings using the Thai fishcake recipe (see page 64) and cook them in the broth until they float to the surface. Add a few chopped-up prawns and you have yourself a very classy starter. Add cleaned prawn shells or lobster carcasses for a richer seafood broth.

Ingredients

1 small fennel bulb, chopped small

1.5 kg fish bones, no heads

6 parsley stalks

¼ cup (60 ml) olive oil

6 sprigs of thyme

2 celery sticks, chopped small

10 peppercorns

1 large onion, peeled and minced

1½ cups (375ml) dry white wine

1 carrot, peeled and diced

1 lemon, thinly sliced

1 leek, green part sliced away and remainder

8 cups (2 litres) cold water

well rinsed

Method 1. 2.

3.

Rinse the fish bones and place in a bowl. Cover with cold water and allow to stand for 1 hour. Drain and discard the water. Heat the oil in a large saucepan and cook the vegetables and fennel until soft and translucent, but not brown. Add the fish bones and remaining ingredients and bring to the boil. Immediately turn off the heat and let all the ingredients sink to the bottom. Turn the heat back on and simmer gently for 30 minutes. Strain through a colander and discard the solids. Wipe the pot clean, return the stock to it and bring to a fast boil. Cook until reduced by half and remove from the stove. Cool completely before freezing for up to one month. Alternatively, store in the refrigerator for up to five days.

Makes 1 litre

180

staples

Vegetable stock Rice or pasta simply cooked in a light vegetable stock is one of my favourite pick-me-ups when I’m feeling below par. Add 35 g dried porcini mushrooms and 450 g minced fresh mushrooms to make a rich mushroom stock for risotto or pasta.

Ingredients

20 black peppercorns

4 celery sticks, chopped

4 sprigs of thyme

2 large leeks, green parts sliced away and remainder

4 bay leaves

well rinsed

5 parsley stalks

3 large carrots, peeled and chopped

1 sprig of fresh origanum or 1 t (5 ml) dried

3 large onions, peeled and chopped

1 cup (250 ml) dry white wine

1 whole garlic bulb, sliced in half horizontally

8 cups (2 litres) cold water

Method 1. 2.

Place all the ingredients in a large pot with a tight-fitting lid and bring to the boil. Turn off the heat, put on the lid and leave to steep for 30 minutes. Turn the heat back on and simmer gently for 1 hour. Strain through a colander and discard the solids. Return to the pot, bring to the boil and cook until reduced to 2 litres. Cool completely before freezing for up to one month. Alternatively, store in the refrigerator for up to one week.

Makes 2 litres

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181

American smoky barbecue sauce Ingredients

1½ t (7.5 ml) cider vinegar

1 T (15 ml) molasses

1 T (15 ml) tomato purée

1 t (5 ml) whisky or bourbon

2 T (30 ml) tomato sauce

2 t (10 ml) smoked paprika

juice of 1 lime

Method 1.

Mix well and pour over meat. Keeps well in the refrigerator for up to one month.

Makes enough for 6 lamb chops or 2 T-bone steaks

Chinese barbecue sauce Make this easy barbecue sauce using your homemade hoisin sauce (see opposite).

Ingredients

2 T (30 ml) tomato paste

½ cup (125 ml) hoisin sauce

2 T (30 ml) hot water

1 T (15 ml) mirin (Japanese sweet rice wine) or

13

dry sherry

⁄ cup (80 ml) Chinese plum sauce or smooth apricot jam

Method 1.

Mix well and use as a marinade and to baste meat during cooking.

Makes 1/2 cup (125 ml)

Sweet and tangy barbecue sauce Use on lamb, beef, chicken, pork or ribs. This sauce will keep in the refrigerator for up to two weeks.

Ingredients

¼ cup (60 ml) orange or apple juice

2 t (10 ml) crushed garlic

3 T (45 ml) tomato purée

½ t (2.5 ml) salt

6 T (90 ml) light soy sauce

½ t (2.5 ml) paprika

¼ cup (60 ml) red or white wine vinegar

¼ cup (60 ml) clear honey

Method 1.

Blend all the ingredients together until smooth and use to marinate meat.

Makes about 200 ml

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Hoisin sauce Slather this delicious Chinese condiment on all kinds of meat cuts, especially pork, chicken and ribs, before grilling, frying or roasting, or add a dash to stir-fries and Asian noodle dishes. For a quick marinade, dilute with a little water or orange juice and add grated ginger, honey, crushed garlic, soy sauce and sesame oil. This is by far my favourite kitchen standby.

Ingredients 2 T (30 ml) honey or molasses

¼ cup (60 ml) smooth peanut butter or black bean paste

4 t (20 ml) white or rice vinegar

¼ t (1 ml) crushed garlic

½ cup (125 ml) soy sauce (use dark, light or sweet

½ t (2.5 ml) Tabasco sauce

Indonesian, whichever you prefer)

¼ t (1 ml) ground black pepper

Method 1.

Stir the honey or molasses into the vinegar until dissolved and add the remaining ingredients. Stir very well until smooth and store in an airtight container in the refrigerator for up to one month.

Makes about 1 cup (250 ml)

Garam masala ‘Masala’ means ‘mixture’, and every Indian cook prepares garam masala according to their preference. Make a little at a time, as the aromatic oils in the spices evaporate quickly after they’ve been ground.

Ingredients

1 T (15 ml) coriander seeds

4 dried bay leaves

1 t (5 ml) whole cloves

10 cardamom pods, dehusked

1 t (5 ml) ground cinnamon or a 5 cm

1½ t (7.5 ml) black peppercorns

cinnamon stick

1 T (15 ml) cumin seeds

Method 1.

Grind the whole spices in a coffee or spice grinder and stir in the ground cinnamon. Sieve to remove any coarse bits and store in a clean, dry glass jar with a tight-fitting lid.

Makes about 50 ml

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183

Mild masala I use this masala in lamb curry (see page 135), but it is delicious in any curry or Indian marinade. Buy your spices from an outlet with a high turnover to guarantee freshness.

Ingredients

2 t (10 ml) fennel seeds

2 T (30 ml) coriander seeds

4 cardamom pods, dehusked

1 T (15 ml) cumin seeds

½ t (2.5 ml) fenugreek seeds

2 t (10 ml) black peppercorns

½ t (2.5 ml) ground cinnamon

Method 1.

Grind the whole spices in a coffee or spice grinder and stir in the ground cinnamon. Sieve to remove any coarse bits and store in a clean, dry glass jar with a tight-fitting lid.

Makes 50–75 ml

Mild curry powder Whole spices

Ground spices

2 T (30 ml) coriander seeds

1 t (5 ml) ground cinnamon

1 T (15 ml) cumin seeds

½ t (2.5 ml) cayenne pepper

6 cardamom pods, dehusked

1 T (15 ml) ground ginger

1 T (15 ml) yellow mustard seeds

2½ T (37.5 ml) ground turmeric

2 t (10 ml) fennel seeds 1 t (5 ml) ground cloves ½ t (2.5 ml) black peppercorns

Method 1. 2.

Grind the whole spices finely in a coffee or spice grinder and sieve to remove any coarse bits. Mix in the ground spices and store in a clean, dry glass jar with a tight-fitting lid. This curry powder will keep for up to three months.

Makes about 150 ml

184

staples

Chinese five-spice powder Sichuan peppercorns, available in speciality food stores, have a magical aromatic quality that makes the lips and tongue tingle. You can replace them with black or white pepper, but the flavour won’t be quite the same. This is excellent with pork dishes, especially slow-roasted pork (see page 137). Make a dipping salt by adding 2 T (30 ml) of sea salt flakes and serve with barbecued riblets or grilled calamari.

Ingredients

2 T (30 ml) whole cloves

2 T (30 ml) Sichuan peppercorns

2 T (30 ml) fennel seeds

6 cm cinnamon stick

8 star anise, broken up

Method 1.

Grind the whole spices finely in a coffee or spice grinder and sieve to remove any coarse bits. Store in a clean, dry glass jar with a tight-fitting lid.

Makes 75–100 ml

Chinese ten-spice powder Blended with some plain and sesame oils, some honey, a few spoonfuls of soy sauce and chutney, this makes an intoxicating barbecue rub for lamb, beef or pork.

Whole spices

Ground spices

10 star anise, broken up

½ t (2.5 ml) ground cinnamon

2 T (30 ml) Sichuan peppercorns

¼ t (1 ml) ground ginger

2 T (30 ml) fennel seeds

½ t (2.5 ml) ground turmeric

1 T (15 ml) coriander seeds

1 t (5 ml) ground cloves

1 t (5 ml) cumin seeds 1½ t (7.5 ml) black peppercorns

Method 1. 2. 3.

Toast the whole spices in a dry frying pan for about 5 minutes, until lightly aromatic. Grind the toasted whole spices very finely in a coffee or spice grinder and sieve to remove any coarse bits. Mix thoroughly with the ground spices and store in a clean, dry glass jar with a tight-fitting lid.

Makes about 75 ml

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Salad dressings Commercial salad dressings contain all sorts of additives and preservatives that totally ruin the taste of gentle leaves and fresh vegetables. Whisking up a variety of dressings at home couldn’t be easier and is far lighter on the pocket.

Basic vinaigrette Ingredients

1 T (15 ml) wine vinegar or sherry vinegar

1 t (5 ml) good-quality mild Dijon mustard

¼ t (1 ml) ground black pepper

¼ t (1 ml) sea salt flakes

¼ cup (60 ml) olive, walnut or hazelnut oil

Method 1. 2.

Stir the mustard and salt into the vinegar until dissolved. Salt does not dissolve in oil, so always start with the vinegar and salt. Add the pepper and gradually pour in the oil, whisking as you pour to make a smooth emulsion.

Makes 75 ml

Honey and mustard salad dressing This dressing is a good choice when using salad ingredients with some punch, such as goat’s milk cheese, ham, olives or eggs.

Ingredients 2 T (30 ml) honey

1 T (15 ml) peeled and very finely minced onion or shallots

4½ t (22.5 ml) red wine vinegar

ground black pepper to taste

¼ t (1 ml) sea salt flakes

6 T (90 ml) olive oil

2 t (10 ml) good-quality mild Dijon mustard

Method 1. 2.

In a small jug and using a fork, whisk the honey, vinegar, salt and mustard until the salt has dissolved. Stir in the minced onion or shallots and season with black pepper. Add the oil and whisk for about 30 seconds until an emulsion forms.

Makes about 175 ml

186

staples

Fresh herb vinaigrette My chef friend Gina, who studied at Ballymaloe Cookery School in Ireland, taught me this recipe many years ago. It keeps for about three days in the refrigerator and is delectable on any green, potato or pasta salad, as well as cold fish dishes.

Ingredients

½ t (2.5 ml) salt

2 t (10 ml) crushed garlic

2 T (30 ml) lemon juice

2 T (30 ml) mild Dijon mustard

2 T (30 ml) white wine vinegar

2 T (30 ml) each of finely chopped parsley, dill,

ground black pepper to taste

chives and basil

¾ cup (180 ml) olive oil

Method 1. 2.

Combine all the ingredients, except the oil, in a food processor and blend until very smooth. Alternatively, blend using a hand-held whisk. Gradually whisk in the oil until an emulsion forms.

Makes about 300 ml

Sweet mustard sauce An old-fashioned favourite. As a child, I loved this sauce with frankfurters and potato salad. Come to think of it, I still do!

Ingredients 250 g white sugar

½ cup (125 ml) white wine vinegar 2 T (30 ml) mustard powder

3 eggs

Method 1. 2.

Combine all the ingredients and whisk until smooth and the sugar has dissolved. Pour into a small, heavy-bottomed saucepan and heat gently for 4–5 minutes until the sauce has thickened slightly. Allow to cool completely before decanting into a clean, dry glass jar with a tight-fitting lid. This sauce will keep in the refrigerator for up to a week.

Makes 180–250 ml

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187

Curried chutney dressing I adore this dressing with any sort of starchy ingredient, such as potatoes, sweet potatoes, beans or pasta. You can even add it to cooked barley or wheat, along with some chopped dried apricots and raisins. It will keep well in the refrigerator for up to a week.

Ingredients

1 T (15 ml) castor sugar

1½ t (7.5 ml) mild curry powder

½ t (2.5 ml) Worcestershire sauce

½ small onion, peeled and very finey minced

½ t (2.5 ml) lemon juice

½ t (2.5 ml) crushed garlic

1 T (15 ml) red wine vinegar

1 T (15 ml) oil

2 t (10 ml) light soy sauce

⁄ cup (80 ml) mayonnaise

¼ cup (60 ml) mild chutney

13

⁄ cup (80 ml) plain yoghurt

13

Method 1.

Combine all the ingredients and whisk until very smooth. Store in a clean, dry glass jar with a tight-fitting lid.

Makes 1 cup (250 ml)

Sweet chilli sauce All the rage these days, sweet chilli sauce is great with grilled chops, fish or seafood, or smeared over cold ham and brie on a sarmie. This will keep in the refrigerator for up to two weeks.

Ingredients 4 medium sweet red peppers, deseeded and chopped

1 small onion, peeled and very finely minced 1 T (15 ml) Thai fish sauce 1 x 410 g can chopped peeled tomatoes

4 small chillies, deseeded and chopped

225 g soft brown sugar

2 t (10 ml) crushed garlic

100 ml red wine vinegar or sherry vinegar

1 T (15 ml) grated fresh ginger

Method 1.

2. 3.

In a food processor, blend the peppers, chilli, garlic, ginger, onion, fish sauce and tomatoes until very smooth. Place in a small stainless-steel saucepan and add the sugar and vinegar. Bring to the boil and allow to bubble for 5 minutes. Turn down the heat and simmer gently for 40–60 minutes, stirring frequently, until nice and thick. Decant while warm into sterilised glass jars with tight-fitting lids.

Makes 600 ml

188

staples

Onion and raisin pickle in balsamic vinegar Ingredients 16–20 pickling onions

2.5 cm piece of fresh ginger, peeled and cut into very fine strips

boiling water, enough to cover

3 T (45 ml) balsamic vinegar

2 T (30 ml) oil

1 T (15 ml) grated orange zest

1 T (15 ml) yellow mustard seeds

salt and black pepper to taste

¼ cup (60 ml) raisins

Method 1. 2. 3. 4. 5.

Put the onions in a large bowl and cover with boiling water. Leave to stand for 30 minutes to soften the skins. Peel the onions, leaving the root stems intact, but trimmed, so that no roots show. Heat the oil in a saucepan and cook the onions over a high heat until golden. Add the mustard seeds and stir well. When the seeds begin to pop, add the raisins, ginger and vinegar. Stir well and turn down the heat. Gently cook over a low heat for 25–30 minutes until the onions begin to caramelise. Stir in the orange zest, season with salt and black pepper, and cook for a further 15–20 minutes until the juices are thick and syrupy. Store in sterilised glass jars in the refrigerator for up to one month.

Makes about 600 ml

Rosemary pesto Ingredients ½ cup (125 ml) fresh rosemary leaves, stripped from stems 1 tightly packed cup (250 ml) fresh parsley leaves, stripped from stems

½ cup (125 ml) grated Parmesan 1 small chilli, deseeded and minced 1 T (15 ml) lemon juice 5 T (75 ml) olive oil salt and black pepper to taste

5 t (25 ml) crushed garlic

Method 1. 2. 3.

Very finely chop the rosemary and parsley leaves. Blend the herbs, garlic, Parmesan and chilli to a fine paste in a food processor. Add the lemon juice and olive oil and season well. Blend until smooth and store in an airtight container in the refrigerator for up to five days.

Makes about 1 cup (250 ml)

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189

index Page numbers in bold indicate photographs.

b

love cake 158

basil oil 19 beef

ginger banana brûlée with Greek

orange semolina cake 165

yoghurt 46

chicken

beef stew with paprika, cinnamon and origanum 133 Chinese beef stir-fry with broccoli and oyster sauce 79

pashka – ricotta with figs, ginger,

chicken with lemon, garlic, green

cranberries and nuts 46, 47

olives and peppers 76, 77

phyllo pears and honey with dark

chop-chop chicken pies 73

chocolate chips and slivered

coq au vin with pancetta and

almonds 44, 45

onions 144, 145

pasta with steak, rocket, olives and tomatoes 86, 87

ricotta puffs with honey, cinnamon

coriander chicken 148, 149

ragù bolognese 90, 91

peanut chicken kebabs 74, 75

rare roast sirloin with horseradish

peri-peri chicken with Portuguese

cream and Yorkshire pudding

and almonds 104, 105 tarte tatin 162, 163 dressings 12, 17, 25, 68

rice 147

113, 134

chilli, ginger and lime 67

roast chicken with tarragon and

bread

curried chutney 188

lemon 146

focaccia 173

dressing) 171, 186

spiced chicken livers with creamy

health 176

lemon-parsley dressing 72

white 174, 175 breakfast bread and toasties 51

honey-mustard 16

sticky cashew chicken 26, 27

lemon-parsley 72

sticky chicken wings 126, 127

vinaigrette

Tandoori chicken kebabs with

basic 186

fresh coriander chutney 28, 29

citrus zinger salad with mint and pomegranate 9

honey and mustard (salad

chutney, fresh coriander 29

fresh herb 171, 187 duck and noodle soup, five-spice 120, 121

coconut and cranberry granola 116, 117 crispy hash browns 55

d desserts

rosy C-soother 9

apple and blueberry crumble 43

salsa eggs with avocado and

apple strudel 160, 161

tortillas 119 spicy scrambled eggs in rotis 52, 53 toasted oat and berry breakfast trifle with vanilla yoghurt 10, 11

c

190

index

baked whole fish in olive oil, white wine, bay leaves, vine

berry meringue crush 107

tomatoes, black olives and

Brazil nut and raisin rocky road

onion 42

110, 111 Cambrieni torte with mascarpone,

easy fish curry with tomato, coconut milk and coriander 63

cranberries, cashews and

easy seafood risotto 140

preserved ginger 108, 109

French potato salad with olives,

coffee Amarula cups 106

chocolate almond cake 166, 167

fish and seafood

baklava 164

chocolate brownies 168, 169

cake

f

crème caramel 159

anchovies and tuna 15 linguine with chilli-garlic prawns 153

Masala fish with poppadoms and coconut-banana sambal

m

rosemary 123, 189

muffins, almond 115

pickle, onion and raisin, in balsamic

142, 143 Mediterranean fish baked with aubergine, origanum and

vinegar 189

o

pizza 37

olive

popcorn, flavoured 62

and herb sauce 70, 71

peppers 40, 41

salmon with sesame seeds, ginger

pork

pâté (tapenade) 177

salmon fishcakes 141

beans and sausage on toast 54

olives, marinated 61

Chinese pork, cashews and

and soy 68, 69 seafood salad with chilli, ginger and lime dressing 66, 67 Thai fishcakes with chilli-lime

pineapple with steamed

p

greens and rice 84

pasta

dipping sauce 64, 65 yellowtail with olive and herb sauce 70, 71

penne with sausage, pumpkin, feta and rocket 154, 155

Asian noodles with ginger, sesame, honey and chilli 97

pork larb – minced pork with

creamy three-cheese pasta 152

ginger and mint 138, 139

pasta with steak, rocket, olives

pork schnitzel with tuna and

and tomatoes 86, 87

h

caper sauce 80, 81

penne with sausage, pumpkin,

horseradish cream 113, 134

slow-roasted pork belly with five-

feta and rocket 154, 155

spice, ginger and soy 136, 137

ragù bolognese 90, 91

j

toad-in-the-hole 82, 83

wholewheat fusilli with goat’s

jam, 20-minute strawberry 177 juice, rosy C-soother 9

cheese, pecans, sun-dried

r

tomato, basil and chilli 36

rice pilaf 31

pasta sauces 85–95

l

pilaf, minted 131

bacon/chicken, cream and

lamb

Portuguese 147

Parmesan 92

lamb curry 135

basic tomato 85

lamb koftas with minted rice pilaf

blue cheese, thyme and ham 93

130, 131 lamb shanks with white wine,

rusks, nutty 118

burnt tomato 92

s

lemon mascarpone 95

salad avocado, asparagus, pea and

sweet peppers and balsamic

mushroom and garlic 93

vinegar 128, 129

smoked salmon and cream 94, 95

rocket, with tortellini pasta

spaghetti aglio, olio é

and prosciutto 100

Moroccan char-grilled butterflied lamb 132 spiced lamb pitas with mint and parsley pesto 49, 78

peperoncino 95 summer tomato and herb 88, 89 pesto mint and parsley 49, 78

bean 80, 81 beetroot, avocado, pea and feta, on baby spinach with honeymustard dressing 16

index

191

citrus zinger, with mint and

green beans in olive oil 102, 103

pomegranate 9 French potato, with olives, anchovies and tuna 15

roast baby potatoes with white wine and bacon 98, 99 spinach with sesame, soy and ginger 102, 103

dressing 97 red onion, black olive, orange and rocket 14, 15 seafood, with chilli, ginger and

Yorkshire pudding 113, 134

20-minute Mediterranean fish 58, 59 bean, with marrow toasts and

and asparagus 17 Thai-chilli beef and noodle, with

chilli sherry 125 chicken dumpling, with peas, lime and coriander 20, 21

cucumber, spring onion and peanuts 7, 12

vegetarian Asian noodles with ginger, sesame, honey and chilli 97 aubergine rolls with ricotta,

150, 151 banana nut curry with pilaf rice 30, 31 brown rice kedgeree with lentils, mushrooms and hard-boiled eggs 32, 33

chorizo, bean and tomato, with

burghul with roast butternut,

rosemary, garlic and chilli

chickpeas, peppers and

salsa, sweetcorn and avocado 68, 69 sambal, banana 28, 29 sauces

v

origanum and sweet pepper

soup

lime dressing 66, 67 Spa, with red peppers, broccoli

tapenade 177

potatoes dauphinois 156

Indian carrot 101 potato, with smoked salmon trout

t

56, 57 five-spice duck and noodle 120, 121

American smoky barbecue 182

spinach 25 butter beans baked with onions, tomato, parsley and

chilli-lime dipping 64, 65

Moroccan lamb and lentil 124

Chinese barbecue 182

quick pea and bacon 60

creamy three-cheese pasta 152

hoisin 183

summer minestrone with

Marina’s minty lemon and chilli-

olive and herb 70, 71 sweet and tangy barbecue 182 sweet chilli 171, 188

rosemary pesto 122, 123 tomato, with basil oil 18, 19 spice mixes

Parmesan 24

grilled halloumi 13 Moroccan spicy lentils 22, 23 oven-baked ratatouille with

sweet mustard 187

Chinese five-spice powder 185

Parmesan crust 34, 35

tonnato (tuna and caper) 80, 81

Chinese ten-spice powder 185

risotto with cherry tomatoes,

seafood see fish and seafood

curry powder, mild 184

lemon, basil and

side dishes

garam masala 183

mozzarella 96

baked sweet potatoes with honey, ginger and sesame-soy butter 156, 157 broccoli with chilli, lemon, garlic and olive oil 101 crispy hash browns 55 crispy spiced potato cubes 98

192

index

masala, mild 184 stock beef 179 chicken 178

sesame-marinated crispy tofu with broccoli and noodles 38, 39 wholewheat fusilli with goat’s

fish 180

cheese, pecans, sun-dried

vegetable 181

tomato, basil and chilli 36