20 January 15

Pecan Apple Fritters with Sweet Cheese

These fritters are great fun. They look like doughnuts but have a hidden treasure of apple inside each one. I could say something cheesy here and suggest that they provide one of your 5-a-day, but with the best will in the world, I think that would be a bit misleading! These pecan apple fritters are pure indulgence at its best and cannot be deemed as healthy in any way, shape or form… but they are truly scrumptious!

I must be honest though, there’s quite a lot of work involved to make these beauties, but they are so tasty and such fun to eat that they are definitely worth a try!

I am fond of nuts and I use nuts and seeds in a lot of my cooking. My step-grandmother had a couple of acres of land bordering onto the Sundays River near Addo in the Eastern Cape. We didn’t visit


No Comments Print Recipe Print Recipe with Photo

12 January 15

Honey-glazed Five-spice Wild Duck with Chinese Pancakes and Rhubarb Ketchup

The inspiration for this recipe is Chinese New Year. We are in the middle of winter and also the game season, so why not combine the traditional celebrations with a bird that we often associate with a rather more classical cooking technique?

This recipe was the first time I made Chinese pancakes and I loved them. Most impressively, it’s the quickest and most enjoyable recipe I think I have ever done with only three ingredients. Once you have made these pancakes, you will never buy them again. Please trust me on this recipe and follow the steps word for word; it does take a few moments to work it all out, but once mastered, it’s plain sailing.

The rhubarb ketchup is great fun too and the recipe makes plenty (see Chef’s Note). It will not go to waste and can be served with plenty of other dishes such as


No Comments Print Recipe Print Recipe with Photo

04 January 15

Baked Parsnips with Fresh Truffle

Memories, memories… ah, the smell of fresh truffles brings back so many memories for me, some good, others not quite so good.

Looking back on my life and career so far, it all looks quite rosy, but when I was really in the thick of it, grafting hard for my pennies every single day, it was sometimes difficult to see the joy or pleasure in those moments. As you get older though you realise that those times, whether good or not so good, create memories just like the ones I am writing about now.

The smell of fresh truffles does put a smile on my face as it reminds me of a wonderful time in my career when I was living and working in London. Admittedly, at the time it did not always feel so great, but on reflection now I realise that I was privileged, and through sheer hard


No Comments Print Recipe Print Recipe with Photo

21 December 14

Roast Goose Breasts with Braised White Cabbage and Pancetta

Ah, it’s that time of the year when goose and turkey feature on menus up and down the country. We often get ourselves in a tizz on Christmas day, hoping that the turkey has fully defrosted, then trying to fit it in the oven and get it cooked on time, and so on, and for me it’s just a recipe for a stressful disaster. Instead, I like to take the stress out of the kitchen and concentrate on the festive pleasures of nattering and enjoying a glass or two of decent wine in the company of good friends or family.

Personally, I like goose and dislike turkey, so goose is my preference for Christmas day. For me, goose has to be cooked medium-rare as I don’t like well-done goose, which tastes of liver and the texture is off-putting. For this reason, I don’t buy a whole goose for roasting as


No Comments Print Recipe Print Recipe with Photo

Page 2 of 10712345102030...Last »