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An old-fashioned dinner starts with prawns Marie-Rose
There will come a time when a new generation, or just the present generation a decade or two older, will talk disparagingly of the food fads of the 1990s and [...]
A tinklingly good way to greet the New Year
The problem with New Year parties is trying to stay sober enough to remember why you’re there. I’ve known people get to midnight on December 31 and wander around aimlessly asking whose birthday it is, or why everyone is so exciteable.
A Cape Christmas menu
This year’s Christmas Eve dinner menu has a vaguely Cape touch: Amarula cream chicken liver pate, miniature roast turkey with a very Christmassy stuffing, and, instead of the obvious (and yummy) Christmas pudding, Cape brandy tart served with brandy butter and maraschino cherries to give it a festive touch.
Chips! Here comes an old-fashioned way to make them
The key to perfect chips is a quartet of musts: The oil must be hot enough for the potatoes to produce an instant bubble as they go in. The raw chips must be absolutely dry. The pan must be shaken as soon as the chips go in, to separate them and avoid them sticking to one another. And there must not be too many chips in the basket – give them space and do them in batches.
When lamb is on the menu, don’t forget that plums can scream too
So yes, with a heavy heart I would hear the truck start up outside and rattle and grind up the hill, its contents shaking and baaing like, well, so many sheep, then turn on the gas and get cooking, because I’m human, I’m South African, and, with few exceptions, we eat meat.
A devil of a time with heavenly vegetables
But the courgettes developed a life of their own. They grew and grew, and then grew some more. I lined the hallway with them, and the tannies would squeal on sight of a row of priapic marrows.
Panfry a little tenderness
So call out the gendarmes, for here comes one of my occasional confessions – I have never been overly partial to rare duck, nor have I ever been convinced that, as with rare steak, it is simply the best way to do it. Give me my steak blue. Give me my duck brown amd meltingly good.
Sliver is your forum too!
If you’re a restaurateur or chef, let me know what’s new at your restaurant or on your menu. No promises, but if I like it, you may find it posted [...]