45ml vegetable oil 250g smoked bacon, chopped 2 onions, chopped 2 carrots, chopped 2 cloves of garlic, minced 30ml rosemary leaves, chopped 1kg minced beef 2 x 400g tins of chopped tomato 10ml dried origanum 2 bay leaves 15ml sugar 60ml Worcestershire sauce 50g tomato puree 5ml salt 250ml beef stock 400g spaghetti, cooked parmesan cheese
Place a large saucepan on medium heat and add the oil. Add the chopped bacon and cook for 10 minutes. Turn the heat down and add the onion, carrot, garlic and rosemary. Cook for another 10 minutes while stirring often. Add the minced beef and stir-fry for 5 minutes, ensuring it is broken up. Now add the tinned tomato, origanum, bay leaves, sugar, Worcestershire sauce, tomato puree and stock. Bring the bolognese to the boil, turn the heat down to a low simmer and cook for one hour until you have a rich, thick sauce. Stir the sauce every now and then while it cooks. Cook the spaghetti, drain and spoon onto plates. Serve the bolognese sauce on top of the spaghetti with grated parmesan cheese.
150ml olive oil 250ml tightly packed basil leaves 1 clove garlic, minced 2,5ml salt 15ml lemon juice 15ml apple cider vinegar
cos lettuce 1 small melon 200g feta cheese 3 tomatoes
For the dressing: Add all the ingredients to a blender and blitz at high speed for one minute. Set aside.
Arrange some lettuce leaves on a serving platter. Slice the melon in half and take out the seeds. Cut the melon into slices and then cut the flesh out of the skin, Scoop a few melon balls from the flesh if you have a melon scoop. Arrange the melon on the lettuce. Slice the feta and tomato into slices and add it to the melon and lettuce. Drizzle the basil dressing over the salad and serve.
Traditionally panzanella/Italian bread salad is not served with cheese but the creaminess of the burrata adds a deliciousness beyond words!
4 x 2cm thick slices of sourdough bread 6-8 ripe tomatoes, room temperature half a cucumber 1 burrata cheese 1 small red onion 2 cloves garlic, minced 125ml olive oil 60ml balsamic vinegar juice of one lemon
Preheat your oven to 190℃ and line a baking sheet with baking paper. Cut the sourdough slices into cubes of 1,5-2cm – they should look like chunky croutons. Spread the bread on the prepared baking sheet and liberally drizzle with olive oil. Season with salt and pepper. Place in the oven for 20-30 minutes, until the croutons are golden and crisp. Remove from the baking sheet and set aside. For the dressing: Chop 3-4 tomatoes into very small pieces. The chopping is best done in a shallow bowl so that you can preserve all of the tomatoes’ juice. Add the tomato and its juice to a mixing bowl. Chop the onion as finely as you can, mince the garlic and add to the tomato. Now add the olive oil, balsamic vinegar and lemon juice. Mix the ingredients together and season with salt and pepper.
Slice the remaining 3-4 tomatoes into chunks and place in a large bowl. Slice the cucumber into chunks and add to the tomato. Pour the dressing over the salad and mix through. Scatter the croutons and basil over and mix again. Spoon the salad onto a serving plate and place the burrata on top. Serve with a cold Babylonstoren Rosé.
This recipe feeds 6 adults as a main or 8-10 as a starter.
2l chicken/vegetable stock
45ml butter 45ml olive oil 1 onion, finely diced 2 cloves of garlic, minced 400g arborio rice 150ml white wine 200g goat cheese 250g parmesan cheese, grated plus extra for serving
Pour the chicken stock into a saucepan, bring to a boil and then turn the heat down to a low simmer. Add the butter and olive oil to a large, wide saucepan set over medium-high heat and wait for the pan to heat up. Add the onion and cook until translucent. Add the garlic and stir-fry for one minute. Add the rice and stir to coat with the butter and oil. Fry the rice for at least 2 minutes. Pour in the wine and keep stirring until the liquid has evaporated. Add about half a cup/two soup ladles of chicken stock and simmer until the stock is absorbed. Continue cooking the rice, adding half a cup of stock at a time, stirring constantly and allowing each addition of the stock to absorb before adding the next, until the rice is tender but still firm to the bite. Remove from the heat and stir in the parmesan cheese. Crumb half of the goat cheese into the mixture and stir through. Slice the other half of the goat cheese into wheels and brûlée with a blow torch until charred. Place the goat cheese on the risotto, add some extra butter and serve immediately.
750ml chicken stock 2 cloves of garlic, peeled and smashed 2 red chillies, halved 2,5ml ground ginger 20ml soy sauce 10ml sugar 20ml oyster sauce 2,5ml sesame oil 2 x 200g fresh pad thai noodles 2 eggs, soft-boiled, peeled and halved a handful of sliced green onion
Add the chicken stock, garlic, chillies, ginger, soy sauce, sugar, oyster sauce and sesame oil to a small saucepan and set it over medium heat. Stir until the sugar has dissolved. Bring to a boil and then lower the heat to a simmer. Add the noodles and gently agitate it with a fork until it comes apart. Place a lid on the saucepan and gently simmer for 10 minutes until the noodles are cooked. Spoon the noodles and some of the broth into two serving bowls, add the boiled egg and scatter with the green onion to serve.
500g gnocchi 15ml olive oil 30ml butter 3 cloves of garlic, minced 5ml mixed Italian herbs 1 x 400g tin of diced tomato 125ml tomato sauce (ketchup) 125ml vegetable stock 80ml cream 5ml salt a few grindings of black pepper a few sprigs of thyme parmesan cheese, to serve
Fill a large saucepan with water and bring it to a boil. Add the gnocchi, cook for 2-3 minutes (they should start floating) and drain. Drizzle with some olive oil and mix through so that the gnocchi doesn’t stick – set aside. Place a saucepan or large pan on medium-high heat and add the butter. Add the garlic and stir-fry for 1 minute. Add the gnocchi to the pan and sprinkle the herbs on top. Stir to coat. Cook for about 4 minutes, stirring every now and then. Spoon the gnocchi into a bowl and keep warm on the side. Now add the tin of tomatoes, tomato sauce and vegetable stock and bring the mixture to a simmer. Pour in the cream, add the salt and a few grindings of black pepper. Add the gnocchi back into the pan and heat through. Scatter some fresh thyme over and sprinkle with parmesan cheese. Serve immediately.
6 chicken breasts, skin and bone removed 30ml vegetable oil 5ml salt 2,5ml garlic powder 2,5ml onion powder 2,5ml dried thyme 2,5ml onion seeds 2,5ml smoked paprika
Sauce: 125ml honey 60ml butter, melted 60ml wholegrain mustard 20ml hot sauce 5ml apple cider vinegar
Pat the chicken breasts dry and brush them with the vegetable oil. Set aside. Combine the salt, garlic powder, onion powder, thyme, onion seeds and paprika in a small bowl. Season both sides of each chicken breast with the seasoning – rub it all over. Set aside. Add the honey, butter, mustard, hot sauce and vinegar to a bowl and whisk together. Set aside. Place a cast iron pan/skillet onto medium heat and wait for it to heat up. Add the breasts to the hot pan and cook for 3 minutes without moving the meat around. Flip the breasts over and pour the sauce over. Place a lid on the pan and cook for 10 minutes, basting the chicken once or twice as it cooks. Remove the lid and cook for a further 3-4 minutes. Serve the chicken on couscous or rice.
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.
For the marinade: Add the yoghurt, tomato, garam masala, chilli, mustard, cumin, coriander, salt, turmeric, sugar and lemon juice to a blender and blitz together. Pour the marinade in to a large mixing bowl. Cut the chicken breasts into cubes of 2cm X 2cm and add it to the marinade. Stir the mixture through so that the chicken pieces are completely covered in the marinade. Cover the bowl with plastic wrap and set aside (in the refrigerator if your kitchen is warm) to marinate for at least one hour.
Pour some vegetable oil in to a large saucepan and add the onion and garlic. Cook over a low heat until the onion is very soft. Add the chicken pieces and marinade to the onion mixture and bring to a simmer. Cook the chicken for 40 minutes, stirring occasionally. Add the cream and the cubed butter and stir until the butter has melted completely. Garnish with fresh coriander leaves. Serve the butter chicken with rice and naan bread.
This potato dish is a quick weekday dinner for vegetarians or a substantial side dish to any meat. If you don’t have ricotta cheese on hand, get the recipe from this site and make your own. Yields 6 – 8 portions.
6 large potatoes 350g ricotta cheese 4 eggs, lightly beaten 1 onion, finely chopped a handful of chives, chopped 2 cloves of garlic, minced 40g parmesan/pecorino cheese, grated
Preheat your oven to 180℃ and grease a 20cm X 28cm baking dish.
Peel the potatoes and boil them until just cooked. Slice them into 1,5cm cubes and put aside. Add the eggs to a mixing bowl and whisk together. Add the chopped onion, chives, minced garlic and parmesan to the egg mixture and whisk together. Now add the cubed potato and mix through. Spoon the mixture into the prepared baking dish and bake for 25 minutes until golden. Serve with a green salad.