Baked chermoula snapper
To make marinade, combine all ingredients. Place fish on a tray and rub half the marinade over skin and inside cavity. Reserve excess marinade. Refrigerate fish for 2 hours.Preheat oven to 200C....
View ArticleWarm cauliflower salad with hazelnuts and pomegranate
To make dressing, whisk 60 ml olive oil with hazelnut oil, vinegar, honey and pomegranate molasses until combined. Set aside.Heat remaining 2 tbs olive oil in a large frying pan over high heat. Add...
View ArticleSpicy beetroot and walnut salad
Place large beetroots in a very large saucepan and cover with cold water. Place over medium heat and cook for 30 minutes, then add small beetroots and cook for a further 30 minutes or until tender,...
View ArticleCarrot salad with labneh
Place carrots and kohlrabi in iced water for 30 minutes. Drain and place in a large bowl. To make dressing, heat lemon zest, juice, oil and honey in a small pan over medium heat for 1 minute or until...
View ArticlePosh squash
Preheat oven to 180C. Cook squash in a large saucepan of boiling salted water for 10 minutes or until tender. Drain and set aside to cool slightly. Combine mayonnaise, parmesan, onion, eggs, ½ tsp salt...
View ArticleSpinach gratin
Substitute 3 bunches finely chopped English spinach for frozen, if preferred.
View ArticleSpiced roasted turkey
This turkey is brined before being roasted, ensuring maximum moisture. If you use a turkey that’s larger than 5kg, increase the quantities of the brining ingredients by one-third per each additional 2...
View ArticleCornbread, cranberry and orange stuffing
You can make this stuffing a day ahead. At the end of step 2, refrigerate the mixture until ready to bake.
View ArticleMawmawsie’s oyster dressing
‘Dressing’ is the name used for a stuffing that is baked separately to the roast rather than being cooked inside the cavity, and is considered a staple on the Thanksgiving table.
View ArticleBûche de Noël
The meringue mushrooms and marzipan decorations will keep in an airtight container for up to 1 week. The iced cake will keep, covered in plastic wrap, for up to 3 days in the fridge. Start this recipe...
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Crispy skin chicken with five-spice salt and sweet vinegar dressingCrispy...
This is the food dept.’s version of Shantung chicken — the perfect addition to a Chinese New Year banquet. “Cooking a whole chicken for Lunar New Year symbolises prosperity, wholeness and the...
View ArticleKimchi quesadilla and raspberry soju cocktail
Originating from the streets of Korea’s most popular restaurant district in Gangman, this fusion of Korean–American food is both playful and creative. Other fillings could include bulgogi, chilli...
View ArticleFusion prawn and celery salad
A classic Asian pairing prawns and celery light and fresh summer salad that takes no time to prepare. Buy only the freshest prawns and cook them yourself at home for a far superior flavour. Marinating...
View ArticleApples and pears in pyjamas
Apples and pears are a favourite of the Dutch people and used in many desserts and snacks. Stuffed with marzipan, wrapped in puff pastry and baked until golden, a scoop of vanilla ice cream is the...
View ArticleSemolina slice (nammoura)
This semolina and yoghurt slice is one of the simplest desserts you can make for a dinner party. Its fragrance is derived from an aromatic sugar syrup (atter) made with rosewater and orange blossom...
View ArticlePrawn cocktail (coctel de camarones)
This South American style prawn cocktail is a classic dish found along the coast of Peru. Buy only the freshest prawns for this dish and don’t be tempted to use store bought mayonnaise, as it won’t be...
View ArticleCrumbed fried zucchini
Kefalotiri and kefalograviera are Greek hard cheeses made from a mixture of sheep and goat’s milk. Commonly used to make the Greek dish saganaki and perfect for frying, here they add luxuriousness to...
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Polish pate (pasztet)Polish pate (pasztet)
Pasztet is a festive Polish dish often served at special occasions like Christmas. Unlike other spreadable pates, this full flavoured and sophisticated pasztet resembles a terrine and should be served...
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