Recipes

Nothing is quite as comforting in the cold of winter as a glass of Glühwein (literally ‘glow wine’ from the hot irons used for heating the brew) unless, of course, it’s a mug of mulled cider! Inspired by an episode of Nigella’s Christmas Kitchen, Catherine Searle gives the traditional recipe an Irish-South African twist by using Orpens and naartjies. One of Bruce Jack’s (many) innovative collaborations, Orpens is a seriously refreshing cider that possesses a distinct gravitas. Considered a close relative of beer, cider is actually produced more similarly to wine: the only difference is that this fermented beverage utilizes apples [...]

Winter is coming and as the old adage goes, “garlic is as good as ten mothers.” Also known as ‘the stinking rose’ (although it is actually part of the lily family), garlic is recognized as a 'superfood': a natural antibiotic, antioxidant and anti-inflammatory, it also helps lower blood pressure & fight cardiovascular disease. One of the oldest crops, garlic has a rich history: the Pharaohs ordered their slaves to consume large qualities to increase stamina, strength and protect those building the pyramids from disease. The Romans, Greeks, Babylonians, Chinese as well as the Vikings (who brought the bulb to Europe) were [...]

Unlike us, leeks tend to hide their grit, so no matter how you cut them, rinse them well at every opportunity before cooking and, therefore, drain well. Slice leeks lengthwise (julienne), or across the leek slimly according to size at base. Judge the thicker end cut to slimmer, and the elegant end to thin, with your own good kitchen senses. Just keep the size regular. Place in steamer trivet, then on/into/above a saucepan of boiling water for 4 minutes, with the lid on. Meanwhile heat a serving plate, ready for further instructions, for arrival of the leeks. Floppy leeks struggle with [...]

This recipe produces a medley of interesting flavours thanks to the coconut complimenting the spinach. The result is a mouthful of flavour and makes a brilliant accompaniment for curry dishes. 1 bunch of spinach (swiss chard) cut in fine strips, white stems discarded. 1 tin of coconut milk 2 shallots or the white parts of 2 large spring onions cut into very fine slices. 2 tablespoons of coconut oil 2 cloves of garlic 2 chillies, seeded 2 teaspoons of turmeric 2 inches of fresh ginger, peeled and sliced 1 chicken stock cube 1 teaspoon of brown sugar juice of 1 lemon [...]