Short rib has always been one of my very favorite things to eat. I had it first at The Test Kitchen in Cape Town a few years ago when I worked there as a waiter. One of the chefs made it for the staff one afternoon and I was instantly hooked.
Star anise is the truly the star of this dish. Though subtle, magic happens when it simmers away in the stout and beef juices.
Charred, Chestnut Mushroom Gnocchi in Herbs & Balsamic
Gnocchi is centuries old and made it’s first appearance in Italy after potatoes from South America were introduced to Italian kitchens by Spanish explorers as far back as the 1500s.
This simple potato dumpling is a staple in our home and I make it with a variety of toppings and sauces. Since it’s a little on the heavy side I keep the portions smaller than with pasta, or serve it as a starter. I most often choose vegetarian ingredients when cooking a gnocchi dish and I pack it with flavor.
See full Recipe...Ginger, Orange & Cinnamon Poached Pears with Chocolate Sauce
The original poached pear was created in 1864 by French chef and restaurateur, Auguste Escoffier. He named the dessert Poire belle Hélène after the operette La belle Hélène by Jacques Offenbach, and there has been hundreds of variations of this classic dessert since.
I’ve always used red wine as a poaching liquid and served it with vanilla cream, but it had never occurred to me to pair the pear with ginger until I stumbled upon a post from Instagram sensation @truchocolatesnacks the other day.
The very same day (as if by grand design) my mother-in-law sent us a case of pears from Hale Groves in Florida for Christmas and with much excitement I took to our kitchen to create this interesting new twist on a classic dessert.
See full Recipe...Cinnamon & Smoked Paprika Latkes with Lemon Thyme and Sage Apple Sauce
We were invited to a holiday Shabbat celebration last Friday by our dear friends Joshua & Eva and I was asked to make Latkes. ‘Absolutely!’ I said. ‘Not a problem’ I thought. I can, after all, make anything with the help of Google and buckets of courage. I was so excited to be included in my first ever Jewish celebration and I’m always keen to cook something new. I mean, how hard can it be, right? It’s only a potato pancake…
See full Recipe...Pea and Smoked Ham Soup
It’s the time of year when all we seem to do is eat. There are year end work functions, Christmas parties, family gatherings and seeing good friends one last time before everybody scatters across the globe on vacation. So much great food is consumed and very often there are tons of left-overs that sits in the fridge. Here is a simple recipe to rework your smoked ham into an incredibly tasty soup that can be frozen for some other lazy evening, or eaten as a starter at your next dinner party.
See full Recipe...Charred Trout with Rosemary Potatoes and a Roasted Cherry Tomato, Crispy Red Onion and Rocket Salad
Being from South Africa I have been raised on BBQ’d meat, fish and vegetables. That charred flavor remind me of Sunday lunches, holidays by the beach and camping trips with my family.
Later in life I learned that roasting (or caramelizing as they say in restaurants) is equally important when adding flavor to a dish. It’s when the sugars start to ‘burn’ that beautiful flavor is born and that all meals can be turned into spectacularly delicious creations when you learn the art of caramelizing.
Chicken, Broccoli and Toasted Sesame Soup
Soup is probably the easiest thing to make for those lazy evenings. The best thing about it is that it can be done in advance, in bulk, and frozen. This one is the most popular in our house, but you can adjust the recipe to suit your taste, and you can use whatever leftovers you have in the fridge.
We eat soup all year round, not just in the winter months, and it’s great for lunch, dinner or as a starter when you have a dinner party.
Venison and mushroom Bolognese with zesty lime gnocci
The secret to a fabulous Bolognese is time. And lots of it. But these days who has time to hover around a stewing pot for 6 hours, right? Kids, partners, work, family, all wanting a little piece of you.
This recipe saves you time without compromising on flavor. Let’s call it a cheeky cheat (in the most positive sense), shall we?
Tomato Tartlet
There are hundreds of variations on this concept and they are all delicious. You do whatever tickles your fancy, but remember that with pastry I do believe that less is more. I buy organic puff pastry from any store without feeling the slightest bit guilty. In fact, even some of the world’s top restaurants also buy it due to how labor intensive it is to make it from scratch.
See full Recipe...Moroccan Hummus
Hummus is a party favorite on all continents, and freshly made hummus is infinitely better than store bought. You can adjust the flavor and texture to your liking and it will always go down a treat.
This recipe is one of the most tasty versions and so fast to prepare.