45ml vegetable oil 45ml butter 1 onion, finely chopped 3 cloves of garlic, minced 10ml mild curry powder 5ml ground ginger 5ml ground turmeric 5ml ground cumin 10ml salt 1 x 400g tin chopped tomatoes 45ml sugar 1,5 – 2kg prawns, shelled and deveined 250ml cream
Add the oil and butter to a large saucepan set over medium-high heat. Add the onion and cook until soft. Now add the garlic, curry powder, ginger, turmeric, cumin and salt. Cook for 1 minute while stirring. Add the tomato, sugar and prawns and mix through so that the prawn is covered in the spices. Place a lid on the saucepan, reduce the heat and simmer for 15 minutes. Remove the lid, pour in the cream and cook for another 10 minutes until the sauce has thickened slightly. Serve the prawns on a fragrant white rice.
1,5litre vegetable stock 750g frozen peas 250g broccoli 300g baby spinach 60g almond meal grated zest and juice of 1 lemon a small handful of mint leaves plain yoghurt, to serve
Pour the stock into a large saucepan and bring to a boil. Add the peas and broccoli and simmer until the broccoli is tender – about 5 minutes. Add the spinach leaves, almond meal, lemon zest and juice and mint and simmer for another 2 minutes. Season the soup with salt and pepper. Taste the soup and adjust seasoning if necessary. Blend the mixture with a stick blender until smooth. Simmer the soup for another 2 minutes, spoon into serving bowls and serve with a dollop of yoghurt.
250ml flour 5ml baking powder 1,2ml salt 45ml butter, cubed 2 eggs 15ml sugar 2,5ml salt 2,5ml ground cinnamon 125ml butter, melted ground cinnamon and sugar to sprinkle over
Add the flour, baking powder and salt to a mixing bowl. Add the butter and rub it into the dry ingredients with your fingertips. Add the eggs and 15ml sugar to another bowl and whisk together. Pour the egg mixture into the flour mixture and mix together. Fill a large saucepan at least 7-8cm deep with hot, simmering water. Add 2,5ml salt and 2,5ml cinnamon to the water. Spoon a teaspoonful of batter into the water. Add another 4 dumplings – do not crowd the saucepan- and gently simmer for 10 minutes. Remove with a slotted spoon and place in a heatproof dish. Drizzle with the melted butter and some cinnamon-sugar. Keep the dumplings warm while you cook the rest. Serve warm with extra cinnamon-sugar.
2.5 – 3kg oxtail vegetable oil 3 onions, chopped 4 clove of garlic, minced 60ml flour 5 carrots, peeled and chopped into chunks 2 bay leaves 2 x 400g tins of chopped tomato 250ml red wine 1,5l beef stock Worcestershire sauce
Dumplings: 250ml flour 7,5ml baking powder 2ml salt 60g butter, cut into small cubes 10ml dried mixed herbs 60-80ml milk
For the stew: Preheat your oven to 220℃. Add the oxtail to 2 large roasting tins and drizzle with the vegetable oil. Season with salt and pepper. Roast the oxtail for 20-25 minutes, until beautifully caramelised and golden. Set aside. Place a large saucepan on medium-high heat, add some vegetable oil and then add the onions. Cook until soft. Add the garlic and stir-fry for one minute. Sprinkle over the flour and stir while cooking for another minute. Now add the carrots, bay leaves, tomatoes, red wine, beef stock and about 6 dashes of Worcestershire sauce. Add the oxtail and whatever pan juices you have and bring to a simmer. Reduce the heat to a low simmer and partly cover with a lid. Simmer the oxtail for 3 hours, stirring every now and then. Remove the lid and check the consistency of the sauce – if it is too watery, simmer without the lid for 20-30 minutes longer. The sauce should be thick and rich and the meat should be fork tender.
For the dumplings: Add the flour, baking powder and salt to a mixing bowl and stir through. Add the butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs. Add the herbs and enough milk to form a soft dough. Spoon teaspoonful of the dough onto the oxtail stew and cover with a lid. Simmer for 15 minutes without opening the lid.
1 chocolate bar, broken into blocks – I used De Villiers nut butter chocolate puff pastry, store-bought 1 egg yolk and 15ml water, whisked together
Preheat your oven to 220℃ and line a baking sheet with baking paper. Cut the pastry into squares and follow the following technique to make little parcels:
Place the chocolate parcels on the prepared baking sheet and brush with the egg-wash. Bake for about 12 minutes, until golden. Serve warm.
Add the sugar and cornstarch to a mixing bowl and stir to mix. Whisk the egg yolks and 50ml milk together and stir into the sugar mixture to make a smooth, runny paste. Set aside. Add the 700ml milk to a saucepan set over medium-high heat and bring to a boil. Take the saucepan from the heat and drizzle a thin stream of milk on to the egg mixture while whisking vigorously. Pour the mixture back into the saucepan, place it over medium-high heat and whisk until thick. Remove from the heat and stir in the vanilla and cinnamon. Add the oats to a bowl/glass jar. Pour the warm mixture over the oats and leave to cool. Refrigerate overnight. Dust with cinnamon-sugar to serve.
The oats may be kept in the refrigerator for 5 days.
Peel, halve and deseed the papino and place it on a serving dish. Add some rocket leaves to the papino and break chunks of blue cheese and arrange it between the leaves. Place the 100g blue cheese and cream in a small saucepan and set it over a low heat. Stir the mixture until melted and the sauce has amalgamated. Generously spoon the sauce over the papino and rocket. Sprinkle the cashew nuts and pomegranate seeds over. Serve the papino with extra blue cheese dressing on the side.
3 litres chicken stock 1,5kg chicken breasts, skin removed 5ml black peppercorns 5ml salt 2,5ml smoked paprika 3 x 400g tins chopped tomato 2 large onions, chopped 3 cloves garlic, minced 3 x 400g jars sweet jalapeño, drained 30ml + 30ml vegetable oil 120g spaghetti fresh coriander lime wedges
Add the stock to a saucepan and bring to a simmer. Cut the chicken breasts into chunks and add it to the stock. Add the black peppercorns, salt and smoked paprika and simmer together for 30 minutes. Set aside. Add the tomato, onion, garlic and jalape̱o to the bowl of a blender and process until smooth. Add 30ml oil to a large saucepan set over medium-high heat and add the tomato mixture to it. Bring to a low simmer and cook half-covered for 10 minutes. Remove the cooked chicken pieces from the stock and finely shred the meat. Pour the stock into the tomato mixture. Simmer the mixture for 20 minutes. Now add the shredded chicken and cook for another 10 minutes. Taste the soup and adjust the seasoning Рsalt, black pepper, smoked paprika. Place a frying pan over medium-high heat, add 30ml vegetable oil and add the spaghetti to the pan. Stir continuously while frying the spaghetti until it is a golden brown colour Рabout 3 minutes. Drain the pasta on paper towel and then add it to the soup. Simmer the soup for about 8 minutes, until the pasta is cooked. Serve the soup immediately with fresh coriander and lime wedges.
190ml smooth peanut butter 125ml honey 1,2ml salt 4 x 250ml puffed rice/Rice Crispies 80g chocolate, chopped a handful of peanuts, finely chopped
Line a 12-hole muffin tin with paper cups. Add the peanut butter, honey and salt to a small saucepan set over a very low heat. Stir continuously until melted and amalgamated. Measure the puffed rice into a large mixing bowl and pour the peanut butter mixture over. Mix thoroughly with a spatula, making sure that all of the puffed rice is covered in the sticky goodness. Scoop spoonfuls into the lined muffin tin, dividing the mixture equally. Press down onto each cluster with the back of a spoon to ensure that it is compact and sticks together. Set aside to cool completely – at least 30 minutes. Add the chopped chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt completely. Drizzle the melted chocolate over the clusters and sprinkle with the chopped peanuts before the chocolate sets. Store the peanut cluster in an airtight container for up to a week.
My Whisk and I 