1 large onion 1,2kg potato, unpeeled 100g cheddar cheese, grated 100g mozzarella cheese, grated 10ml garlic salt 60ml butter, melted
Preheat your oven to 220℃ and line a 25cm x 37cm baking sheet with baking paper. Grate the onion and potato on the coarse side of a box grater. Transfer to a clean tea towel. Wrap the grated veg like a candy by twisting both ends. Hold the towel over a sink and wring it as firmly as you can to squeeze out any liquid. Add the onion, potato, both cheeses and garlic salt to a large bowl and mix through. Drizzle the butter over the mixture and now mix together with your hands so that all of the mixture is evenly dispersed and covered in butter. Spoon the mixture into the prepared baking sheet but do not compact it by pressing down. Bake in the oven for 40 minutes, until golden brown and crispy. Serve immediately.
For the pastry: Add the flour, baking powder, salt and sugar to a mixing bowl. Add the grated butter and rub the mixture between your fingertips until it resembles coarse breadcrumbs. Drizzle the milk over the mixture and bring it together with your hands. Shape the pastry into a ball, slice it in half and flatten each into a flat disc. Wrap in plastic and refrigerate for one hour.
For the filling: Add the corn flour to a large mixing bowl and stir in 50ml of the milk. Add the egg yolks and 50g caster sugar and whisk together. Set aside. Pour the 450ml milk into a small saucepan and add the other 50g caster sugar and ground cinnamon to it. Place the saucepan over medium heat and stir until the sugar has dissolved. Take it from the heat as tiny bubbles start to appear around the edges. Drizzle the warm milk mixture into the egg mixture while whisking vigorously. Now pour the mixture back into the saucepan and place it on medium-low heat. Stir continuously until thickened. Allow to cook for 30 seconds before removing from the heat. Add the vanilla and mix through. Pour the mixture into a shallow bowl and then place plastic wrap directly on its surface. Allow to cool completely.
Lightly flour a work surface and roll the dough to a 5mm thickness. Cut 12 circles with a 12cm diameter from the dough. Spoon 30ml of the filling on the pastry circle. Wet the edges of the circle with water and fold the dough over into a half-moon shape. Seal and crimp the edges with a fork. Refrigerate the pies for 30 minutes. Heat 6cm vegetable oil in a saucepan and fry 3 pies at a time for 6 minutes, flipping them over every now and then. Drain on paper towels. The hand pies may be served as is or sprinkled with cinnamon sugar.
Add the mayonnaise and 10ml smoked paprika to a small bowl and mix through. Set aside. Add the other 10ml smoked paprika, chilli flakes and salt to another bowl and mix together. Brush the cooked corn with the mayonnaise mixture, sprinkle over the spice rub and roll the corn in the grated parmesan. Cut the lemons into quarters and serve with the corn.
Chop the parsley, coriander, chives and grated lemon rind together until very fine and spoon into a shallow dish. Add the grated parmesan to another shallow dish. Melt the butter and brush it all over the cooked corn. Roll the corn in the herbs and then in the parmesan. Serve immediately.
Cook your steak in a cast-iron pan, remove the meat but keep the pan on the heat. Add the brandy to the hot pan. Turn the heat to medium-high and simmer for a few minutes while scraping down the pan. Reduce the brandy by half and until you can no longer smell the alcohol. Pour in the beef stock, bring to a quick simmer and cook until it has also reduced by half. Turn the heat down to medium and pour in the cream. Add the peppercorns and cook for 2 minutes. Taste and season the sauce with salt and a few good grindings of black pepper. Serve as needed.
This salad is my new obsession – it is zingy, fresh and everything and more that your tastebuds are craving ..!
8 corn cobs, cleaned olive oil 80ml mayonnaise 30ml sour cream 80g feta cheese, finely crumbed 45ml lemon juice finely grated rind of 2 lemons 40g coriander leaves, picked off the stems (it is about an average bunch) 3 spring onions, sliced
Heat a wood-fired grill to medium-high heat. Coat each corn cob with a thin layer of olive oil and season with salt. Place the corn on the grill and cook for 20 minutes. Turn them every now and then so that they get a char all over. Cool slightly and then cut the kernels from the cobs. Set aside.
Add the mayonnaise, sour cream, feta cheese, lemon juice and lemon zest to a small bowl. Season with salt and pepper and mix together. Spoon half the corn kernels on a serving dish. Top with half the spring onions and half the coriander leaves. Drizzle half the dressing over and repeat the corn, spring onion and coriander layers, finishing with a drizzle of the dressing. Serve the salad at room temperature.
1 roll butter puff pastry egg wash: 1 egg and 15ml water beaten together 3 large tomatoes 3 ripe plums 15 thyme leaves 15ml honey 250g flavoured cream cheese (I used chive flavour)
Preheat your oven to 200℃ and line a baking sheet with baking paper. Lay the pastry on the baking paper and cut a 1,5cm strip off each side. Brush the pastry with some egg wash and lay the strips onto the pastry border. Prick the inside of the pastry with a fork and refrigerate for 30 minutes. Cut the tomatoes and plums into wedges and place in a mixing bowl. Drizzle with the honey, season with salt and pepper and scatter the thyme leaves over. Brush the entire pastry sheet with the rest of the egg wash. Now spread the cream cheese onto the inside block of the pastry, using the back of a spoon. Arrange half the tomato and plum mix onto the cream cheese. Bake the tart in the oven for 30 minutes. Top the warm tart with the remaining tomato and plums and season once more. Serve slightly warm.
1 x 250 g bottle of cheese spread 150g butter, cubed 6 cloves of garlic, minced 2 red chillies, very finely chopped 250ml grated mozzarella cheese 2 sourdough loafs or baguettes
Preheat your oven to 200℃. Add the cheese spread, butter, garlic and chillies to a small saucepan and place over a low heat. Stir the mixture around while the butter melts. Keep going until amalgamated. Add the grated mozzarella and stir until the cheese has melted and has incorporated into the sauce. Take from the heat. Slice the bread on the diagonal into slices 2cm apart, taking care not to go all the way through to the bottom. Spread the cheese mixture generously between the slices. Wrap the bread in foil. (You may freeze one loaf at this stage). Place the loaf on a baking sheet and put into the oven for 30 minutes. Serve immediately.
Add the cornstarch and water to a small bowl and stir together. Add the brown sugar, balsamic and soy sauce to a small saucepan and stir until the sugar dissolves. Bring to a boil over medium heat. Stir the cornstarch again and pour it over the mixture while whisking. Simmer over a low heat for about 3 minutes. The sauce should be thick enough to cover the back of a spoon. Remove from the heat and cool completely. Add the brandy, oyster sauce, sesame oil, rosemary and garlic to the sauce and mix together. Measure out a third of the sauce and reserve for basting the meat on the grill. Place the lamb in a shallow ceramic dish and spoon over the rest of the sauce. Marinate for 1 hour. Grill the chops on a hot fire, 3 minutes a side while basting with the reserved sauce. Rest covered for 4 minutes. Serve with a glass of crispy wine.
Marinade: 80ml soy sauce 80ml brown sugar 4 cloves of garlic, minced 15ml fresh ginger, minced 30ml sesame oil 30ml wasabi paste 5ml fish sauce
Place the fillet in the smallest container that it fits into comfortably. Mix all the marinade ingredients together and pour over the fillet. Cover the container with plastic wrap and refrigerate for at least 30 minutes (or overnight). Take the beef from the refrigerator at least 1 hour before cooking it. * Turn the beef throughout its marinating time so that the entire fillet is covered with marinade. Cook the fillet on a rotisserie over a medium-warm fire for 1 hour 15 minutes. Wrap the meat in 2 layers of aluminium foil and rest it for 15 minutes. Slice the fillet into very thin slices and spoon over the leftover marinade.