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#Scrumptious South Africa blog

Low-Carb Roast Baby Cabbage Wedges with Bacon

My sister, an excellent cook, suggested this method for roasting fresh young cabbages, and I was dubious at first because I’m not enthusiastic about cooked cabbage. How wrong I was – thank you Sophie! These tender, slightly charred wedges are quite simply delicious with their plain dressing of fruity olive oil and fresh lemon juice. Low-Carb Roast Baby Cabbage Wedges …

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Low-Carb Griddled Baby Butternut with Chorizo, Feta & a Lemon Dressing

This beautiful black plate is the work of my uncle, master potterDavid Walters of Franschhoek. The shiny black slick of glaze across the plate is designed to stop your fork from grating. I seldom see these beautiful baby vegetables in the shops, and when I do spy them, I grab a few punnets and race home to cook them. They’re similar to courgettes [zucchini] but …

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New-Potato Salad with Avocado, Wasabi and Seared Tuna

Are you expecting a horde of hungry guests over the festive season?  Here’s my light, bright twist on everyone’s favourite salad: tender baby potatoes combined with mayonnaise, creamy avocado and nose-zapping wasabi paste, then topped with a shower of snipped chives and strips of seared tuna. New-Potato Salad with Avocado, Wasabi and Seared Tuna. Photograph by  Michael Le Grange, courtesy …

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Ricotta and Chive Hotcakes with Smoked Salmon Roses

For the past few weeks I’ve been standing in for Jenny Morris, the Giggling Gourmet, on Africa Melane’s 567 Cape Talk food show. Jenny’s away filming in France, and it’s been a thrill for me to step into her famous boots. This week I’m going to be talking about brunch recipes, so I thought I’d share a favourite recipe from my book. …

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Kumquat, Ginger & Chilli ‘Jam’

An easy and unusual preserve made with winter kumquats, fresh ginger and dried red chillies. It has only a slight kick to it, but you can add more heat if you want a nose-blaster of a jam. Kumquat, Ginger & Chilli ‘Jam’ Kumquats are one of my favourite winter fruits: I love their powerful citrussiness, and the way their skins …

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Spicy Shredded Duck with Crackling

Here’s my latest MasterChef recipe, the fourth and last in a series of recipes I’ve written for Woolworths, food sponsors of the latest South African series. Tender shredded duck with cucumber, spring onions and asuper-crispy topping of duck crackling. [Click here to go straight to the recipe >>] This is a sneaky way to make 24 or more delicious canapés using …

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Billowing Meringues with a Sunset Berry Coulis

Here’s my latest MasterChef recipe, the third in a series of four recipes I’ve written for Woolworths, food sponsors of the latest South African series. Crackly, billowing, snow-white meringues in a sunset raspberryand Cape gooseberry sauce. I adore big, brittle meringues, but it has taken me years to figure out how to produce a crisp, delicate, snow-white result every time. The …

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Luxurious Broccoli and Cheese with Gammon, and a Parmesan Crust

This is a green and decadent version of cauliflower cheese, consisting of just-tender broccoli florets in a creamy, mustardy, nutmeggy white sauce. With cubes of smoky gammon. And a crunchy breadcrumb-and-Parmesan topping. And lots of Cheddar. And fairies skipping around in glittery frocks all over the top of the dish. Luxurious Broccoli ‘n Cheese with Gammon, and a Parmesan Crust …

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