Category: recipes

STICKY CHICKEN AND JEWELLED RICE When all you want is a light chicken dish with lots of flavour, try this one. CHICKEN 1½kg deboned chicken thighs or breasts 3 Tbls sesame oil 3 Tbls vegetable oil 2 red onions, cut into eighths with leaves separated 1 red pepper, sliced into thin strips 250g mushrooms, sliced 1 tsp crushed garlic 5cm piece of fresh ginger, finely grated SAUCE ¾ cup tomato sauce (ketchup) ⅓ cup soy sauce 3 Tbls rice vinegar 1 red chilli, chopped (hot) 3 Tbls brown sugar 2…

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MAIN COURSES One of my favourite cuts of meat is the side bolo. Yes, it may be a little small, but it’s so tender and so forgiving. This recipe serves 5–6 people. INGREDIENTS 1 large side bolo, butterflied (ask your butcher to remove the sinew in the middle and to add 4 or 5 elastic cooking bands to your order) STUFFING 1 large onion, grated 250g chopped mushrooms 1 packet Ina Paarman stuffing WET SPICE RUB ⅓ cup honey or date syrup 1 Tbl coarse pepper ⅓ cup vegetable oil…

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PUFF PASTRY EVERYTHING CANVAS INGREDIENTS 1 roll puff pastry ½ cup “everything” bagel spice ½ cup of your favourite pesto (coriander and chilli works well) 1 cup firm mayonnaise (or hummus as a substitute) Fresh asparagus, blanched and cut into 2–3cm pieces 250–300g smoked salmon Handful of capers Handful of pitted olives 1 red onion, finely sliced Assorted fresh baby herbs Crushed black pepper Egg wash (for the border) METHOD Preheat the oven to 180°C. Roll out the pastry slightly to form a rectangular piece, making sure the edges are…

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I love onions – they just give food such a wonderful flavour. Whether raw, pickled, fried or caramelised, they taste so good. So let’s try this dish! INGREDIENTS 4 large onions, cut into 4 slices with rings intact 3 Tbls olive oil 2 Tbls non-dairy margarine 3 Tbls honey 1 Tbl balsamic vinegar 1 Tbl fresh thyme, finely chopped Salt and pepper to taste 1 roll puff pastry (450g) METHOD Preheat the oven to 210°C. In an ovenproof frying pan (a round wrought-iron or griddle pan works well), heat the…

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Cucumbers were on special! “Buy them, the kids love them,” I thought. However, I had to buy a whole box. After sharing with family, I still had many left. How on earth were we going to get through them before they went soft? Here’s how! INGREDIENTS 2 large onions, roughly chopped 3 Tbls olive oil 3 English cucumbers, roughly chopped 3 large potatoes, cut into 1 cm cubes 1 tsp mild curry powder (or hot if you prefer it spicier) ¼ cup vegetable stock powder (Ina Paarman recommended) 2 litres…

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Make up the salad dressing first. This way you can place the sliced apples in half of the dressing to prevent them from turning brown. HONEY AND LIME DRESSING ¼ cup fresh lime juice 3 Tbls honey 1 tsp Dijon mustard 1 clove fresh garlic, crushed ½ tsp salt ¼ tsp ground black pepper ¼ tsp cinnamon ½ cup olive or sunflower oil 2 Tbls mayonnaise SALAD 2 large Granny Smith apples, cored and finely sliced (skin on) 500g white shredded cabbage 20–25g fresh mint, finely chopped 2 sticks of…

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IN-HOUSE CHEF BY SHARON LURIE AKA “THE KOSHER BUTCHER’S WIFE” Where food, family and favourites come together. There is something so magical about Rosh Hashanah. The kitchen becomes Grand Central Station. Every family member develops an urgent need to wander through, lift a lid, peek in the oven and ask, “What you making? Can I taste?” And before you turn around, your teiglach are finished, your apple cake has had a knife lift, and your fishballs mysteriously took wings. However, it’s a special time where the warmth of family togetherness…

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