Liver patties (lewerkoekies)

Wednesday, 14 December 2016|Dinner|Tags: , |

This recipe for what I’ve decided to call liver patties caused some consternation amongst my English family and friends. In Afrikaans these patties of minced liver, grated onion and a few other things are called ‘lewerkoekies’. They’re as quintessentially South African as a recipe can be.

I hadn’t given these morsels any thought for a couple of decades because, to be […]

Rosemary lamb chops with green olive salsa verde

Tuesday, 18 October 2016|Dinner|Tags: , |

Salsa verde, or as the French call it sauce verte, sounds very fancy. It is. But in a good way – fancy on the tongue, easy on the prep. Because salsa verde or sauce vert simply means a green sauce. Recipes differ wildly, but they all have one thing in common – loads of fresh herbs. To give backbone to […]

Green bean bredie

Thursday, 14 July 2016|Dinner|Tags: , , , |

Green bean bredie – of course one has to call it a bredie, for nothing this soul satisfying could possibly be called a mere stew. What makes this a true South African bredie? The addition of marvellous old-fashioned boerekos spices along with liberal lashings of lard.

This is gran’s green bean bredie recipe, but I’ve given it a modern twist. I […]

Lamb kebabs with fruity couscous & pomegranate raita

Friday, 10 April 2015|Dinner|Tags: |

Pomegranates. They’re probably as trendy as a fruit can be. Open a food mag or check out food packaging and chances are these ruby jewels will feature – on pretty much anything, from chocolate cupcakes to raw boerewors. (I get the former, the latter is a bit weird.)

My memory of pomegranates is a nostalgic one that goes way […]

Moroccan spiced lamb with raspberry-mint sauce

Tuesday, 10 February 2015|Dinner|Tags: |

See a woman amble aimlessly around a fashion store for hours on end and nobody bats an eyelid. Try doing the same thing in a supermarket, and security guards get downright twitchy. None of this picking up stuff, checking it out and putting it back. That’s OK for a dress, but apparently not for a bottle of pickles. But here’s […]

Rack of lamb with béarnaise sauce

Friday, 28 November 2014|Dinner|Tags: , |

There’s a family called Aise that I invite into my kitchen for dinner from time to time. Understated, sophisticated, classic and rich – I rather like them.

I am of course talking of mayonnaise, hollandaise and béarnaise. Mention these words and many a home cook runs for the hills. But here’s the thing – there’s really nothing to be scared of. […]