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Having now perfected the art of the perfect steak, I am beginning to experiment with the jus served with the steak. Here is my recipe for Wholegrain Mustard Jus which I love serving with a medium rare rib eye. The trick to me when cooking meat is to always render the fat first. I follow … Continue reading Wholegrain Mustard Jus
This recipe for Babotie comes from my Curry cookbook. Babotie is a spiced minced meat baked with a savoury custard. According to the book, it was brought to South Africa by Southeast Asian slaves in the 17th Century. Babotie is a tribute to Cape Malay cooking styles and Islamic culinary influences. Boer settlers would bake … Continue reading Babotie | Bobotie
I just love mini pork sausages instead of the big fat ones, as they cook quicker and there is never a chance of burning the skin while waiting for the inside to be cooked through. I have served mine with a sweet potato mash. This is a simple supper and takes as long to prepare … Continue reading Sweet Potato Mash Served With Mini Pork Sausages
Raymond Blanc has provided the best advice for cooking steak in his autobiography. Follow this recipe and you will be guaranteed the perfect steak. Until I got a sous vide cooker this was the method I used to cook steak. The photograph does not do justice to this delicious meal. To me, the most important … Continue reading The Perfect Steak With A Little Help
A couple of years ago, Dave and I got a cooking Moroccan recipe book from a friend as a Christmas gift. The book collection comes from a series from England. The recipes are not laid out in a manner that is brilliant, but the recipes are fantastic. Moroccans eat in a communal manner and this … Continue reading Kefta Tagine | Inspired By Moroccan Flavours