6-8 pork chops 45ml + 30ml olive oil 10ml ground turmeric 10ml salt 125ml apple cider vinegar 375ml olives, pitted and crushed 3 cloves garlic, chopped 250ml soft herbs (sage, basil, parsley, chives) chopped 30ml water
Preheat your oven to 200℃. Place the pork chops on an oven tray and drizzle the front and back with 45ml olive oil. Sprinkle the turmeric and salt on the chops and give it a rub with your hands to spread evenly. Put a cast iron pan on high heat and brown the chops on both sides. Place them back on the oven tray. Mix the 30ml olive oil, vinegar, crushed olives, garlic, chopped herbs and water together and spoon over the meat. Place in the oven and cook for 30 minutes. Serve the chops warm or at room temperature.
Preheat your oven to 160℃ and line the sides only, of a 22cm loose-bottom cake pan with baking paper. Add the biscuits to the bowl of a food processor and drizzle in the melted butter, with the engine running. Scoop the mixture into the prepared cake pan and press it evenly on the bottom. Place in the refrigerator. Put a frying pan on medium heat and add about 5ml vegetable oil to it. Add the bacon and onion to the pan and cook until done. Take the pan from the heat and set aside to cool. Add the ricotta, cream cheese, grated parmesan and eggs to the bowl of a food processor and process until you have a smooth mixture. Pour this mixture over the cooled bacon and onion and stir to combine. Spoon into the prepared base and bake the cheesecake for 45 minutes. Serve at room temperature with balsamic roasted beetroot (recipe on this site) and roasted onions.
Preheat your oven to 200℃ and spray two 22cm tart tins with cooking spray. Dust a work surface with flour and roll the pastry to 3mm thickness. Line the tart tins – the pastry should be about 1cm larger that the tins to allow for shrinkage during baking. Place the prepared tart tins in the refrigerator until needed.
Pour 1 litre milk into a saucepan and add the sugar and cinnamon quill. Turn the heat on medium-high and stir the mixture until the sugar has dissolved. Heat the milk mixture until it starts forming tiny bubbles around the edges of the saucepan. Remove from the heat and take out the quill. Set aside. Add the flour, custard powder and cornflour to a mixing bowl. Drizzle in the remaining 250ml milk while whisking, to make a slurry. Add the egg yolks to the slurry and whisk together. Slowly pour the warm milk-mixture into the slurry while whisking continuously. Remember: pour slowly, whisk quickly! Pour the mixture back into the saucepan and return to a low heat. Stir the mixture until it thickens and starts to bubble. Take off the heat, add the butter and vanilla, stir through and set aside. Add the baking powder to the egg whites and beat until stiff peaks form. Fold the egg whites into the custard and divide the mixture between the two prepared tart tins. Bake the tarts in the oven for 25 minutes. Remove from the oven and immediately sift some ground cinnamon on the surface. Serve with your favourite brew of coffee.
30ml butter, melted 15ml olive oil 83ml balsamic vinegar 30ml water 15ml sugar 1,2ml salt about 12 small/medium beetroot baby spinach 5 fresh peaches, stoned and quartered 100g goats cheese 30ml honey
Preheat your oven to 180℃. Add the melted butter, olive oil, balsamic vinegar, water, sugar and salt to a small bowl and whisk everything together. Set aside. Wash and scrub the beetroot and cut off the hairy parts at the root. Half or quarter each, depending on its size and place them in an oven tray. Pour the balsamic mixture over and cover the pan with aluminium foil. Bake the beetroot for 30 minutes, remove the foil, turn the beets and bake for a further 30 minutes or until fully cooked and beautifully glazed. Remove the tray from the oven and allow to cool. Reserve the pan juices. Arrange the baby spinach, cooled beetroot and peach quarters on a serving platter and break the goats cheese over it. Mix together 45ml of the reserved pan juices and the honey and drizzle over the salad. Serve as a side or with a fresh crusty bread as a lunch.
This is fruit cake is dark and rich and incredibly moist and the very best is it does not need time to ripen! You do however need to use a dark chocolate with at least 70% cocoa – I used the Dark Chocolate from De Villiers Chocolates which you can order online.
500ml dark stout beer 800g mixed fruit (raisins, currants, sultanas, cherries, orange peel) 175g butter, softened 200g brown sugar 4 eggs 125g ground almonds 50g cornflour 7,5ml ground cinnamon 5ml allspice 80g dark chocolate (70% cocoa), finely chopped or grated
Pour the stout beer into a saucepan and reduce it to 200ml. Add the mixed fruit to a ceramic bowl, pour over the stout and set aside to soak overnight. Preheat your oven to 150℃. Line and lightly spray a 22cm cake pan. Wrap a double layer of baking paper around the outside of the baking tin and secure it with string. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed, until light and fluffy. Turn the speed down and add the eggs one at a time, beating we’ll after each addition and alternating with a spoonful of ground almonds after each addition. Now add the remaining ground almonds, cornflour and spices and mix together. Take the bowl from the mixer and stir in the soaked fruit and chocolate. Scrape the batter into the prepared cake pan and bake for 3 – 4 hours – a cake skewer should come out clean. Remove the fruit cake from the oven and allow to cool completely in the cake pan.
The fruit cake does not need ripening but keeps really well when wrapped in a layer of baking paper and aluminium foil.
375ml uncooked pearl barley 45ml sherry vinegar 2,5ml dijon mustard 2,5ml salt 30ml olive oil 50g blue cheese, crumbled 50 – 100g baby spinach half a red onion, sliced 80ml pecan nuts
Cook the pearl barley according to the packet instructions – usually it is 1:3 (pearl barley : water). Allow to cool completely. Add the vinegar, mustard, salt and olive oil to a cup and whisk everything together. Set aside. Add the cooked and cooled pearl barley, baby spinach, blue cheese and red onion to a large bowl and mix together. Drizzle the dressing over the salad and give it another quick mix. Spoon the salad into a serving bowl and sprinkle with the pecan nuts before serving.
This is a small cheesecake that serves about 8 people with a taste-size portion which makes it ideal to serve with tea. It goes against cheesecake rules as it is baked in quite a hot oven and not in a baine Marie, has no eggs in it and is sweetened with condensed milk.
200g digestive biscuits 80g butter, melted 250g cream cheese, room temperature 1 x 385g can of condensed milk 125ml lemon juice fresh fruit to serve
Preheat your oven to 180℃ and line a 25cm x 11cm x 7cm loaf tin with baking paper. Add the digestive biscuits and butter to the bowl of a food processor and process until you have a texture that resembles wet sand. Line the baking tin with the mixture, covering the bottom and sides evenly. Put aside. Add the cream cheese and condensed milk to the bowl of a stand mixer fitted with the paddle attachment. Set the mixer on high speed and mix until the cream cheese is smooth – scrape the bowl down once or twice. Now set the mixer on a low speed and drizzle in the lemon juice. Mix until fully incorporated and you have a smooth mixture. Scrape the mixture into the prepared baking tin and bake for 30 minutes. Turn off the oven and leave the cake inside until it has cooled completely. Place the cheesecake on a serving dish and arrange fresh fruit on top before serving.
(Patates Fournou Lemonates) Unlike traditional roasted potatoes these lemon potatoes are soft, moist, tender and melting. The zing from the lemon cuts through the richness of lamb or meat dishes and is truly more-dish! This to me, is the essence of everything I love about Greece – do your tastebuds a favour…
12 potatoes, peeled 90ml olive oil finely grated zest of 2 lemons juice of 2 lemons 10ml salt a handful of thyme leaves
Preheat your oven to 180℃. Quarter each potato lengthwise and spread them in a large roasting tin. Drizzle with the olive oil, lemon zest, lemon juice and sprinkle over the salt and thyme leaves. Mix together with your hands so that the potato is covered with the mixture. Roast for 1 hour, turning once or twice during cooking. Add another sprinkle of salt and serve.
I have named this recipe “Fusion Chicken” because it brings together a few different principles in cooking chicken: almost black-chicken; almost butter chicken and almost pan-fried chicken. The combination makes for a very flavourful and juicy chicken that is one of the quickest dishes you will ever put together!
125g + 90g butter 30ml ground cumin 30ml smoked paprika 30ml dried origanum 20ml salt 6 chicken breasts, skin removed 15ml flat leaf parsley, roughly chopped fresh lemon wedges to serve – these are essential!!
Melt the 125g butter and add the cumin, paprika, origanum and salt to it. Stir/whisk together to dissolve as much of the spices as possible. Lay the chicken flat in a ceramic dish and pour the butter mixture over it. Flip the breasts to coat them evenly. Cover with a tea towel and set aside at room temperature for 20 minutes. Place a large cast iron pan on medium-high heat and add the 90g butter to the pan, to melt. Add the chicken breasts to the warm pan and cook for 7 minutes before turning to cook for another 7 minutes. Do not fiddle around with the chicken! Spoon some of the pan juices onto the chicken as it cooks. Remove the breasts from the pan and slice them. Place on a serving dish and sprinkle with the chopped parsley. Squeeze a good amount of lemon over the chicken before serving.
750g cooked and mashed sweet potato (about 4 medium sweet potatoes) 125ml self-raising flour 1 X 375ml can of Corn kernels, drained (you may substitute with cooked corn) 125ml pumpkin seeds 1 egg 2,5ml salt 2,5ml cinnamon 63ml brown sugar vegetable oil to fry
Add all the ingredients to a large mixing bowl and mix through. Place a heavy bottom pan onto medium-high heat and cover the bottom with vegetable oil to heat up. Scoop a tablespoonful of the mixture into the pan and fry for 2-3 minutes before flipping and frying the other side for another 2-3 minutes. Do not overfill your pan as you want the sweet potato to caramelise and fry to a golden, crisp outside. Keep going until all the mixture is used. Serve the cakes with a dollop of yoghurt and honey.
My Whisk and I 