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Scrumptious blog South Africa

Roasted Grapes with Blue Brie, and frozen grapes as a snack

Grapes are in high season here in South Africa, and for the past two weeks I’ve experimented with different ways of serving this glorious fruit.  Sure, the best way to demolish a bunch of grapes is to eat them very cold and fresh on a sweltering summer’s day, but still I’d like to draw your attention to two lovely alternative …

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Leaping Poached Trout with Cucumber Scales

This lovely and most delicate dish, a retrolicious reminder of decades gone past, makes a show-stopping centrepiece for a cold buffet. It may look finicky, and I admit that it takes some time to prepare, but it’s a lot easier to make than it looks, and once the applause from your guests dies down you will resolve to make this …

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Freddy’s Smashed Green Olives Marinated with Garlic and Coriander

This is a famous recipe in my family, because my brother-in-law Freddy, who is of Cypriot descent, makes it every time our tribe gathers for a feast.  It’s an absolute zinger of a snack: big shining green olives drenched in garlicky, lemony olive oil, with plenty of coarsely crushed coriander seed. The warm, citrussy coriander notes are heavenly with green …

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Christmas Gammon with a Pomegranate and Pink Peppercorn Glaze

Over the years I’ve received more happy feedback – via Twitter, Facebook and email – about my glazed gammons than any other recipe, something that pleases me enormously, because a ham glistening in an extravagant glaze is so often the highlight of hot-weather Christmas feasts in South Africa. Here is my new gammon recipe, and I have to say it’s by …

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Gin-Cured Gravadlax with Crisped Capers

Here’s the first in a series of recipes I’ve developed for Woolworths’ revamped cookery-inspiration platform The Pantry, which has just been launched to tie in with their food sponsorship of the much-anticipated first series of Master Chef South Africa. Gin-Cured Gravadlax with Crisped Capers I’m excited to have been asked to be one of four official Woolies food bloggers for this reality TV series, …

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Christmas Gammon with a Sticky Orange and Ginger Glaze

I’m a bit bored with honey-and-mustard glazes, so this year I thought I’d try burnishing a Christmas gammon with a sticky Asian-style glaze flavoured with ginger, soy sauce and fresh orange juice. The combination of smoky gammon and sweet, spicy citrus was delicious, and I’m going to use the same glaze for the ham I’m planning for Christmas Eve. What …

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Warm Marinated Olives with Lime, Thyme and Chilli

Fresh limes and olives are unlikely bedfellows, I know, but I was fresh out of lemons when I made this yesterday, so slices of lime it had to be. And, my goodness, the lime tasted good! (Although there’s no startling difference in the final taste, a green and perky note of lime adds special zip to the olive-oil marinade.)  I …

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Tower of Christmas Ice Cream with Berries and Meringues

Tower of Christmas Ice Cream with Berries and Meringues I think a Christmas dessert should draw gasps of delight and excitement when it arrives at the table, because that’s what feasts are all about, aren’t they? My attempt to make a splendid tower of ice cream certainly drew some gasps when my family saw me making it, although whether these …

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