fast

quick and easy gourmet meals for cooks in a hurry

I love to eat. I love to cook too, and, while it may make me happy to spend my days pottering in my kitchen, I realise that for most people cooking is a chore best avoided. This book, then, is largely inspired by the countless requests I receive from people begging for fast, easy and healthy recipes. Managing a balanced, nutritious and tasty eating plan for the average modern lifestyle can be quite a challenge and I’ll be the first to admit that even I don’t always attain the ideal. However, with a few basic provisions and some simple guidelines, this goal is within reach. First and foremost, a little planning doesn’t do any harm. Fix yourself a nice drink or a cup of something soothing, sit down at the start of each week and draw up a rough outline of your likely activities and available ingredients, and plan meals to fit in with these. You’ll be amazed at how much money and energy can be saved by doing this simple exercise. Have other family members or housemates join in to make it more fun. Keep at least some decent staples in your store cupboard, like canned beans, tomatoes and tuna, some dried pastas, noodles, rice and grains, and a variety of condiments – especially Asian ones, such as fish sauce, lime juice and sesame oil. These recipes will enable you to rustle up something tasty, filling and nutritious in not much more than 30 minutes. Several can be combined to make a meal, and the vegetable dishes towards the end are perfect sides to accompany that ultimate fast meal – something meaty or fishy, flashed in a pan.

Breakfast bread and toasties

Being a busy working mom, bread plays a pivotal role in weekday breakfasts in my home – be it rolled, wrapped, stuffed, toasted or simply slathered with energy-boosting toppings. Since bagels freeze and toast so well, they frequently do a star turn with any of the fillings below, but seed loaf, rye and wholewheat pitas also get top marks. These are hardly recipes, but merely suggestions intended to inspire and whet your appetite.

• Cream cheese, grated apple, sunflower seeds and a drizzle of honey – lightly mash all the ingredients together and pile onto split toasted cinnamon bagels.
• Mozzarella, crispy bacon, avocado and spicy tomato chutney – layer the ingredients on one half of a bagel, warm under a hot grill and squash down the top half before munching.
• Plain sliced, juicy ripe tomato and grated mature Cheddar – flash under a hot grill until the cheese melts and serve with a dollop of chutney.
• Peanut butter, honey and sliced fresh banana – don’t scoff until you try it! Sinfully good.
• Sliced boerewors, spicy tomato salsa, avocado and lettuce – a Monday morning standard after a weekend braai.
• Tuna mayonnaise with green peppercorns, grated carrot and chopped spring onion – spicy, sweet, crunchy and moistly yummy all at the same time.
• Egg and celery mayonnaise with capers, anchovies and chopped black olives – leave out the posh bits if you’re feeding children.
• Thai sweet chilli sauce mixed with cream cheese, chopped fresh coriander, diced salami and cucumber.
• Layer hummus, thinly sliced cucumber, pickled jalapeño chillies, tomato and rocket.

Spicy scrambled eggs in rotis

No one needs a recipe for scrambled eggs, but this Parsi dish deserves a mention. The Parsi community in India, which fled Persia 1 200 years ago, makes extensive use of eggs in its cuisine. This is my favourite weekend breakfast, rolled up in soft, warm rotis or tortillas.

Ingredients

• 6 extra-large free-range eggs
• 3 T (45 ml) cream or milk
• 3 T (45 ml) ghee
• 1 T (15 ml) finely chopped onion
• ¹⁄₂ t (2.5 ml) grated fresh ginger
• pinch of ground turmeric
• 1 t (5 ml) ground cumin
• 1 t (5 ml) minced green chilli
• ¹⁄₂ cup (125 ml) chopped fresh coriander
• salt and pepper to taste

Method

1. Beat the eggs with the cream or milk and set aside.
2. Heat the ghee in a large frying pan and gently cook the onion and ginger until the onion is translucent.
3. Add the spices, chilli and coriander to the pan and, stirring continuously, cook for 45 seconds or so – just long enough to release the aromatic oils in the spices.
4. Reduce the heat and pour in the eggs. Season to taste and stir continuously until the eggs form soft curds.
5. Serve immediately rolled in soft, warm rotis and accompanied with wedges of juicy ripe tomato.

Serves 4

Chef’s tip

Ghee is Indian clarified butter. If you can’t find it, an equal amount of ordinary butter will do.

Beans and sausage on toast

A can of plain beans in tomato sauce certainly has its uses as a kitchen-cupboard standby, but with a little extra effort one can transform a trusty favourite into something really special. This is a perfect low GI-high protein combination to keep your energy levels purring smoothly until lunchtime.

Ingredients

• 1 x 400 g can beans of your choice – I use the little white cannellini beans for this, but kidney or borlotti beans are also good.
• 400 g pork or chicken chipolatas (any kind of sausage will do, really)
• 1 T (15 ml) tomato concentrate or purée
• 1 x 410 g can chopped peeled tomatoes
• pinch of dried origanum or thyme
• salt and pepper to taste

Method

1. Rinse the beans under cold running water, drain and set aside.
2. Gently brown the sausages all over in a saucepan on the stove.
3. Add the beans, tomato concentrate or purée, tomatoes, herbs, salt and pepper and simmer over a medium heat for about 15 minutes, until the sauce has thickened. Stir occasionally to prevent burning.
4. Serve hot over toasted wholewheat bread.

Serves 4

Crispy hash browns

It might seem a bit excessive to expect you to grate potatoes when you’re in a hurry, but it really isn’t that much of a bother seeing that you don’t have to peel them first. The end results are so spectacularly moreish that you’ll find you don’t mind the extra effort at all. Serve either topped with fried eggs, crispy bacon, crème fraîche or sour cream, or with a spoonful or two of sweet apple sauce on the side.

Ingredients

• 6 medium potatoes, washed
• 1 small onion, peeled
• 1 egg, well beaten
• 1 T (15 ml) cake flour
• 2 T (30 ml) chopped fresh parsley or any other herb
• salt and freshly ground black pepper to taste
• oil for frying

Method

1. Coarsely grate the potatoes and onion and tip together onto a clean kitchen cloth. Fold the cloth around the vegetables like a Christmas cracker and wring over the sink to get rid of any excess moisture.
2. Place the potato and onion in a large bowl and add all the other ingredients, except the oil. Stir thoroughly to combine.
3. Heat the oil in a large frying pan until very hot and drop large heaped spoonfuls of hash mix into the pan. Flatten slightly with the back of a spoon while cooking.
4. Cook on both sides until brown and crispy. Drain on absorbent paper and serve hot.

Serves 4

Chorizo, bean and tomato soup with rosemary, garlic and chilli

This is one of those elastic, forgiving recipes that can be whipped up in seconds with just about anything you have at hand. I’ve made it with spicy lamb sausage and even boerewors instead of chorizo; added prawns, clams and chicken; left out the beans and used sweetcorn instead; and added diced potato and butternut. So feel free to improvise as the spirit moves you. Even the chilli isn’t essential really, but I’m wont to add chilli to anything!

Ingredients

• 2 T (30 ml) olive oil
• ¹⁄₂ t (2.5 ml) chopped garlic
• 1 T (15 ml) minced fresh rosemary
• 1 medium onion, peeled and finely diced
• 1 t (5 ml) minced fresh chilli
• 1 carrot, peeled and thinly sliced
• 1 length (about 20 cm) chorizo, skinned and diced
• 1 x 400 g can beans of your choice: cannellini, white or red kidney, chickpeas or even lentils, rinsed under cold running water and drained
• 1 x 400 g can diced tomatoes
• 1¹⁄₂ cups (375 ml) chicken or vegetable stock
• ¹⁄₄ t (1 ml) smoked paprika (optional)
• salt and freshly ground black pepper to taste
• extra-virgin olive oil for drizzling

Method

1. Heat the oil in a large saucepan and cook the garlic, rosemary, onion, chilli, carrot and chorizo until aromatic and the vegetables look glassy.
2. Add the remaining ingredients, except the olive oil, and stir. Reduce the heat to a slow simmer and put on the lid skew so that some steam can escape.
3. Simmer gently for about 20 minutes or until the vegetables are soft. Stir every now and then to prevent burning.
4. Serve in deep bowls with lots of crusty bread. Drizzle over the extra-virgin olive oil before tucking in.
5. If you want more of a stew, raise the heat and let some of the juices cook away until the sauce is nice and thick. Serve with heaps of buttery mash and lots of freshly ground black pepper.

Serves 4

20-minute Mediterranean fish soup

This aromatic soup is a miracle of speed and efficiency – 20 minutes from start to finish, a mere 15 if you use a good-quality, shop-bought fish stock instead of wine. Pop a tray of thinly sliced French bread or ciabatta brushed with olive oil and crushed garlic on the rack below the roasting seafood to make garlic crostini while the soup base simmers on the stove.
Use any or all of the seafood at your disposal. A Chenin Blanc is ideal for the soup base, although you might try a mellow Sauvignon Blanc instead. Use fish stock if alcohol is a no-no.

Ingredients

• 12–16 large prawns, shelled and deveined
• 12–16 raw mussels in the half shell (whole and fresh if possible)
• 300–400 g calamari steaks, cut into 3 cm cubes
• 500 g kingklip steaks, cut into 3 cm cubes
• ¹⁄₃ cup (80 ml) extra-virgin olive oil
• 2 T (30 ml) freshly squeezed lemon juice
• 2 sprigs of thyme
• salt and pepper to taste

Soup base

• 3 T (45 ml) extra-virgin olive oil
• 1 medium onion, peeled and finely minced
• 1 T (15 ml) crushed garlic
• 2 x 410 g cans chopped peeled tomatoes
• 1 T (15 ml) chopped fresh dill or fennel
• 2 T (30 ml) chopped fresh parsley
• 1 t (5 ml) red pepper flakes (optional)
• 1 cup (250 ml) dry white wine – Chenin Blanc, preferably unwooded – or 1 cup (250 ml) fish stock
• 1 cup (250 ml) water
• 1–2 t (5–10 ml) sugar (optional)

Method

1. Preheat the oven to 200 °C. Place the seafood, olive oil, lemon juice and thyme in a roasting bag and season well with salt and pepper.
2. Tie the bag tightly and gently massage the pieces of seafood to evenly distribute the lubricants and flavourings.
3. Place the bag on a roasting tray. It is vital that the fish is in a single, flat layer inside the bag, evenly spaced to prevent sogginess. Bake for 15 minutes.
4. Meanwhile, make the soup base: heat the olive oil in a large saucepan and gently sauté the onion and garlic until soft and glassy. Add the tomatoes, herbs, red pepper flakes (if using) and liquids and simmer gently until thickened and aromatic. Taste for seasoning and add sugar if the soup is too tart.
5. Remove the roasting tray from the oven and, with scissors, make an incision in the bag to let the steam escape. Swiftly cut open the bag and disperse the contents gently into the soup base. Gently stir to mix and simmer for 5 minutes to allow the flavours to marry. Serve immediately, accompanied with garlic crostini.

Serves 6

Quick pea and bacon soup

A bag of frozen peas in the deep freeze is a non-negotiable, modern-day kitchen essential to my mind, as it goes well beyond the call of culinary duty to double as an emergency ice pack when little ones’ games turn rough! Tumble the frozen peas straight into the broth – they will only slow down the cooking time a little. If you happen to have a ham knucklebone lying about, simmering it along with the rest of the ingredients and removing it before liquidising will boost the soup’s flavour no end.

Ingredients

• 2 T (30 ml) oil
• 2 onions, peeled and finely diced
• 1 large leek, white part chopped and rinsed thoroughly to dislodge any grit
• 3 celery sticks, minced
• 1 carrot, peeled and finely chopped
• 250 g smoked bacon (ham or chicken can also be used)
• 2 cups (500 ml) frozen peas
• 1 cup (250 ml) red lentils, well rinsed
• 2 bay leaves
• sprig of fresh thyme or pinch of dried
• 1 t (5 ml) lemon juice
• 5 cups (1.25 litres) good-quality chicken stock
• salt and pepper to taste
• 100 ml sour cream to serve

Method

1. Heat the oil in a deep saucepan and cook the onions, leek, celery, carrot and bacon until the vegetables are soft and aromatic and the bacon just begins to catch on the bottom of the pan. A little browning here and there will add some richness to the soup’s flavour.
2. Add the peas, lentils, bay leaves, thyme, lemon juice and chicken stock and simmer over a low heat for about 30 minutes, until the lentils are very soft.
3. Remove the bay leaves and liquidise the soup in a food processor to a thick consistency. Taste for seasoning and adjust if necessary.
4. Serve immediately with a spoonful of sour cream drizzled over each portion.

Serves 6

Marinated olives

A very wise old Greek lady once told me that no self-respecting host or hostess would ever dream of serving olives straight from the barrel of brine. Anathema! If nothing else, a mere slick of extra-virgin olive oil alone would be acceptable, but better still would be one’s own, trademark marinade. This is mine.

Ingredients

• 2 x 425 g bottles Kalamata olives in brine
• 1 T (15 ml) coriander seeds
• 1 t (5 ml) cumin seeds
• 2 t (10 ml) fennel seeds
• 1 t (5 ml) crushed fresh garlic
• 1 t (5 ml) fresh or dried thyme
• 1 t (5 ml) fresh or dried origanum or marjoram
• 2 small dried chillies or 1 t (5 ml) dried chilli flakes (optional)
• ¹⁄₄ cup (60 ml) best extra-virgin olive oil
• grated peel and juice of 1 lemon

Method

1. Drain the olives and place in an attractive serving dish. Discard the brine.
2. Toast the seeds lightly in a dry frying pan until just aromatic and remove from the pan immediately. Leave to cool.
3. Add the seeds to the remaining ingredients, stir well to combine and pour over the olives. Stir very gently so as not to crush the olives and leave to marinate for at least 15 minutes.
4. Serve as a snack with toasted pitas, cubes of feta, some sliced salami … you get the drift.

Serves 10–12

Flavoured popcorn

Hot, buttery homemade popcorn is one of the first treats anyone with kitchen jitters should learn to make. Any of the seasonings below will lift this humble treat from so-so to sublime.

Italian seasoning

• ¹⁄₂ t (2.5 ml) dried origanum
• ¹⁄₂ t (2.5 ml) garlic powder
• ¹⁄₂ t (2.5 ml) sea salt flakes, finely crushed
• ¹⁄₄ t (1 ml) ground black pepper
• ¹⁄₄ cup (60 ml) very finely grated good-quality Parmesan

Hot and spicy seasoning

• 2 T (30 ml) ground paprika
• 1 t (5 ml) onion powder
• 1 t (5 ml) garlic powder
• 2 T (30 ml) sea salt flakes, finely crushed
• 1 T (15 ml) ground cumin
• 1¹⁄₂ t (7.5 ml) cayenne pepper
• ¹⁄₄ t (1 ml) ground black pepper

Masala seasoning

• 2 T (30 ml) mild curry powder
• 1 t (5 ml) ground turmeric
• ¹⁄₄ t (1 ml) cayenne pepper
• 2 T (30 ml) sea salt flakes, finely crushed
• ¹⁄₄ t (1 ml) ground black pepper

Method

1. To make the popcorn seasonings, place the ingredients in a bowl and stir to combine. Keep in an airtight container in the refrigerator until required. Shake over steaming hot popcorn, stir in a little melted butter (if calories don’t scare you) and feast! Each recipe makes about 45–60 ml seasoning, enough for six cups of freshly popped corn.

Easy fish curry with tomato, coconut milk and coriander

I use kingklip or yellowtail for this, but feel free to use any firm fresh or frozen fish you can lay your hands on. I’ve also made this with prawns, mussels and calamari, to sensational effect. It’s easier to cut the fish into neat cubes while still frozen, but do make sure it’s thoroughly defrosted before you cook it. Serve with plenty of basmati rice.

Ingredients

• 1 kg firm white fish, cut into 2.5 cm cubes
• 1 T (15 ml) lemon juice
• 2 T (30 ml) sunflower oil
• ¹⁄₂ cup (125 ml) chopped fresh coriander to garnish

Spice mixture

• 2 T (30 ml) ground coriander
• 2 t (10 ml) ground cumin
• ¹⁄₄ t (1 ml) ground black pepper
• ¹⁄₄ t (1 ml) ground turmeric

Sauce

• ¹⁄₄ cup (60 ml) sunflower oil
• 2 large onions, peeled and finely chopped
• 2 t (10 ml) minced garlic
• 2 t (10 ml) grated fresh ginger
• 1–2 t (5–10 ml) chopped chilli or ¹⁄₂ t (2.5 ml) cayenne pepper
• 1 x 410 g can chopped peeled tomatoes
• ¹⁄₂ cup (125 ml) coconut milk
• salt to taste

Method

1. Preheat the oven to 180 °C.
2. Put the defrosted fish cubes in an ovenproof dish, sprinkle over the lemon juice and oil, and stir well to mix.
3. To make the sauce, heat the oil in a frying pan and fry the onions until translucent and soft. Add the garlic, ginger and chilli or pepper and cook for 2–3 minutes until aromatic.
4. Combine the spices for the spice mixture and tip into the pan. Add the chopped tomatoes and cook for a further 5 minutes, stirring continuously.
5. Now add the coconut milk, season to taste and cook for 5–10 minutes until the sauce is rich and thick. Pour over the fish and bake for 30 minutes or until the fish is done. Garnish with the chopped coriander and serve with heaps of basmati rice and poppadoms.

Serves 6–8

Thai fishcakes with chilli-lime dipping sauce

If you have a food processor, this recipe is done almost before you’ve started. If not so equipped, simply mince the ingredients together as finely as you can with your trusty chef’s chopping knife or put the whole caboodle through a Mouli grater. Make more than you think you’ll need as these are highly addictive! If you have time, refrigerating the raw patties for half an hour or so before cooking helps to firm them up.

Ingredients

• 1 kg hake portions
• 1 egg
• 2 T (30 ml) Thai red curry paste
• 2 t (10 ml) sugar
• 1 T (15 ml) Thai fish sauce
• 2 T (30 ml) finely chopped fresh coriander leaves (no stems)
• 5 spring onions, white parts only, minced
• oil for frying

Method

1. Chop the fish into pieces and blend in a food processor with the egg, curry paste, sugar, fish sauce, coriander and spring onions until a rough paste forms.
2. Heat the oil in a large frying pan and fry dessertspoonfuls of the mixture until golden brown on both sides. Drain on absorbent paper and serve hot or at room temperature with chilli-lime dipping sauce (see below).

Makes 28–30

Chilli-lime dipping sauce

Asian fish sauce comes in greatly varying degrees of quality and maturity. Used in small quantities, a good-quality fish sauce adds that elusive umami savouriness so cherished in Oriental cuisine. For this dip, a really good fish sauce is essential.

Ingredients

• 2 garlic cloves, crushed
• 1 small green chilli, deseeded and finely minced
• 1–2 T (15–30 ml) soft brown sugar
• ¹⁄₄ cup (60 ml) Thai fish sauce
• ¹⁄₄ cup (60 ml) rice vinegar
• 2 T (30 ml) lime juice (bottled is fine)
• ¹⁄₄ cup (60 ml) water

Method

1. Place all the ingredients in a food processor and liquidise for about 30 seconds, or until the sugar dissolves. Alternatively, if you don’t have a processor, pound the garlic, chilli and sugar to a paste with a pestle and mortar. Add the remaining ingredients and whisk until smooth.
2. Serve in a pretty bowl as an accompaniment to the fishcakes. In an airtight container, this dip will keep in the refrigerator for a week.

Makes 1 cup (250 ml)

Seafood salad with chilli, ginger and lime dressing

Here is one recipe for which I can actually recommend the use of a frozen seafood mix. However, there is nothing to prevent you from using choice fresh morsels! If you can’t get litchis, try firm ripe papaya, mango or melon instead. This is an easy yet classy starter for a summer lunch.

Ingredients

• 250 g frozen seafood mix, thawed
• 1 x 567 g can stoneless litchis (lychees), drained and halved
• 1 large red pepper, deseeded and very thinly sliced
• 1 cup (250 ml) peeled, deseeded and diced cucumber
• 2 T (30 ml) chopped fresh coriander
• 1 T (15 ml) snipped fresh chives
• 100 g mixed baby salad leaves
• fresh coriander leaves to garnish

Dressing

• ¹⁄₂ t (2.5 ml) minced red chilli
• 2 t (10 ml) grated fresh ginger
• 3 T (45 ml) lime juice
• grated rind of 1 lime
• 1 T (15 ml) soy sauce
• 1 T (15 ml) soft brown sugar
• 2 T (30 ml) sunflower or peanut oil
• salt and pepper to taste

Method

1. Place the thawed seafood mix in a bowl and pour boiling water over it. Allow to rest for 15 minutes, drain and repeat twice more. By now the mix will be ready to use.
2. Make the dressing by whisking all the ingredients together in a bowl until the sugar melts. Pour over the defrosted seafood mix, stir and leave in the refrigerator to marinate for at least 15 minutes or up to 3 hours.
3. Combine the litchis, red pepper, cucumber, coriander and chives and add to the marinated seafood mixture. Toss lightly.
4. Arrange the salad leaves on an attractive serving platter. Spoon the seafood salad onto the leaves, drizzle over any remaining dressing, garnish with fresh coriander leaves and serve immediately.

Serves 4

Salmon with sesame seeds, ginger and soy

Tuna is interchangeable with salmon in this recipe. This style of cooking is called tataki in Japan and can be used for top-grade, grass-fed beef as well. The fish is marinated before being seared briefly all round, giving it a crisp exterior and leaving a meltingly moist and pink interior. If the idea makes you squeamish, or if you can’t get fresh fish, by all means cook it a little longer. The sweetcorn and avocado salsa complements the sweet, salty and sour flavours of the fish.

Ingredients

• 500 g very fresh salmon or tuna, cut into portions about 4.5 cm thick
• 2 T (30 ml) olive oil
• 2 T (30 ml) sesame oil
• 1 t (5 ml) freshly ground black pepper
• ¹⁄₄ cup (60 ml) sesame seeds

Dressing

• 2 T (30 ml) grated fresh ginger
• ¹⁄₄ cup (60 ml) low-sodium soy sauce
• 2 T (30 ml) sesame oil
• 2 T (30 ml) olive oil
• juice of 1 lemon
• 2 T (30 ml) balsamic vinegar

Sweetcorn and avocado salsa

• 1 cup (250 ml) sweetcorn kernels
• 1 small avocado, pitted, peeled and diced
• 100 g rosa or cherry tomatoes, halved
• 1 cup (250 ml) peeled, deseeded and diced cucumber
• 2 T (30 ml) chopped fresh coriander
• 1 T (15 ml) fresh lime or lemon juice
• salt and pepper to taste

Method

1. First make the salsa by combining all the listed ingredients in a bowl and chilling in the refrigerator until needed.
2. For the dressing, whisk all the ingredients together and set aside until needed.
3. To marinate the fish, combine the oils with the black pepper and sesame seeds and rub all over the fish to coat evenly.
4. Heat a heavy cast-iron pan over a very high heat and cook the fish, one piece at a time, for no longer than 2 minutes on each side. Make sure it’s well cooked, crisp and browned on the outside.
5. Set the cooked pieces of fish on a tray to cool down.
6. Once cooled, thinly slice the fish across the grain (about 5 mm-thick slices) with a very sharp knife and arrange on a serving platter.
7. Drizzle the dressing over the fish and leave to stand for 5–10 minutes to allow the flavours to marry. Garnish with the salsa and serve cool or at room temperature with rice or Chinese noodles and baby spinach leaves.

Serves 4

Chef’s tip

For an even quicker dish, eliminate the dressing altogether and, instead of the sesame and olive oils, brush the fish portions with a mixture of ¹⁄₂ cup (125 ml) sweet chilli sauce, 2 t (10 ml) sesame oil, ¹⁄₄ cup (60 ml) chopped fresh coriander and 2 T (30 ml) lime juice. Bake at 180 °C until just done.

Yellowtail with olive and herb sauce

Many people are wary of cooking fish at home, since overcooking and dryness is often the result of inexperience or carelessness. In restaurants, fish is usually flash-fried in pans and then roasted off in blistering-hot ovens, which helps retain its succulence. Since this is entirely impractical at home, you can improvise by popping a lid over the frying pan for a minute or two towards the end of cooking. And remember: oil the fish, not the pan – it lessens both splattering and calories.

Ingredients

• 4 pieces yellowtail, about 100–150 g each
• 2 T (30 ml) olive oil
• salt and pepper to taste

Olive and herb sauce

• 1 t (5 ml) crushed fresh garlic
• 8 anchovy fillets, finely chopped
• 1 T (15 ml) black olive paste or tapenade
• 1 T (15 ml) sun-dried tomato paste
• 2 T (30 ml) capers, drained
• ¹⁄₄ cup (60 ml) finely chopped fresh parsley
• 1 T (15 ml) finely chopped fresh basil
• 1 T (15 ml) lemon juice
• ¹⁄₄ cup (60 ml) extra-virgin olive oil

Method

1. Make the sauce by mixing all the listed ingredients together in a bowl and set aside until needed.
2. Rub the fish with the olive oil and season well on all sides with salt and pepper.
3. Heat a large frying pan over a high heat and cook the pieces of fish for about 4 minutes each side until a nice golden, crispy crust forms. Put a close-fitting lid over the pan and cook for a further 1–2 minutes.
4. Leave the lid off for a minute or so to allow the fish to crisp up again and remove from the pan.
5. Serve on hot plates with some of the sauce spooned over each portion. Boiled baby potatoes and steamed green beans go beautifully with this dish.

Serves 4

Spiced chicken livers with creamy lemon-parsley dressing

I always keep a tub or two of free-range chicken livers in the freezer for when my son or I get a mid-afternoon hunger attack. It’s filling and nutritious and the spices counteract that slightly fusty taste that some find off-putting in liver. Serve this either as a salad, on rice or stirred into buttered egg noodles, or simply pile the lot onto a slice of toasted sourdough bread.

Ingredients

• 2 t (10 ml) smoked paprika
• 2 t (10 ml) ground cumin (use toasted seeds if you don’t mind the crunch)
• 2 T (30 ml) cake flour
• salt and pepper to taste
• 1 x 250 g tub free-range chicken livers, rinsed and dried
• 2 T (30 ml) oil

Lemon-parsley dressing

• 1 cup (250 ml) thick cream
• 3 T (45 ml) freshly squeezed lemon juice
• 3 T (45 ml) chopped fresh parsley
• salt and pepper to taste

Method

1. Combine the spices and flour in a mixing bowl and season liberally with salt and pepper.
2. To make the dressing, in a separate bowl blend the cream, lemon juice, parsley and seasoning very well and set aside to thicken. If you prefer a thicker dressing, do this well in advance.
3. Toss the livers in the spiced flour until well coated.
4. Heat the oil in a large frying pan and fry the livers until crusty on the outside and moist and rosy on the inside. Fusspots might prefer the livers well done, but they can taste mealy if overcooked.
5. Serve hot or cold with the lemon and parsley dressing drizzled over.

Serves 2–4

Chop-chop chicken pies

Chicken, puff pastry, mushrooms and cream are a dream team. Producing a proper old-fashioned chicken pie can be quite a palaver though, so your trusty chef figured out a speedy shortcut that loses little of the magic. In fact, I’ve come to prefer it to Grandma’s version. You may use shop-bought vol-au-vent cases – just make sure they’re fresh.

Ingredients

• 1 x 400 g pkt good-quality puff pastry, thawed and rolled out on a floured surface
• 100 ml milk
• 2 T (30 ml) butter
• ¹⁄₂ t (2.5 ml) crushed fresh garlic
• 2 small leeks, finely chopped and well rinsed to dislodge any grit
• 250 g baby button mushrooms or portabellinis, sliced
• 2 T (30 ml) oil
• 450–500 g chicken breast fillets
• 2 t (10 ml) dried tarragon
• 2 T (30 ml) dry white wine or homemade chicken stock (see page 178)
• 1 x 250 g tub crème fraîche
• salt and pepper to taste

Method

1. Preheat the oven to 200 °C and spray a baking tray with non-stick cooking spray.
2. Cut eight circles or rectangles from the pastry and place on the prepared baking tray. Brush very lightly with the milk and bake for 15 minutes or until puffed and golden brown. Set aside until needed.
3. Heat the butter in a large frying pan and cook the garlic, leeks and mushrooms until very lightly browned. Remove from the pan with a slotted spoon and set aside. Wipe the pan clean with absorbent paper.
4. In the same pan, heat the oil over a high heat and quickly brown the chicken, a handful of pieces at a time. (If you add too much meat to the pan, it will steam instead of fry.) Do not cook the chicken until it is entirely done – it will cook further once the sauce has been added.
5. Return all the chicken and vegetables to the pan and add the tarragon, wine or stock and crème fraîche. Season well and simmer for 10–15 minutes until the sauce has thickened a little.
6. Serve your pies by placing one piece of pastry on a warmed plate, arranging some filling on it and topping it all off with another piece of pastry. Serve hot with baby peas and buttered carrots.

Serves 4

Peanut chicken kebabs

Mini-versions of these nutty treats make perfect party food. Don’t be fooled into buying sachets of satay sauce – this version is a breeze to make and tastes heaps better. Serve kebabs with rice, noodles or pitas, some crunchy salad and ice-cold beer.

Ingredients

• 450–500 g deboned chicken thighs, cut into bitesized chunks
• 16 wooden satay skewers, soaked for 30 minutes in hot water
• fresh coriander and lime wedges to garnish

Marinade

• ¹⁄₄ cup (60 ml) crunchy peanut butter
• 150 ml boiling water or chicken stock
• 1 T (15 ml) sambal oelek or other chilli paste
• 3 T (45 ml) light soy sauce
• 2 T (30 ml) sesame oil
• 1 T (15 ml) lemon juice
• 1 t (5 ml) grated fresh ginger
• ¹⁄₂ t (2.5 ml) crushed fresh garlic

Method

1. Combine all the marinade ingredients in a mixing bowl and whisk into a smooth sauce.
2. Place the chicken chunks into a marinating dish and pour over the marinade. Leave to marinate for at least 15 minutes, but preferably 30 minutes. Overnight is also good.
3. Preheat the oven to 180 °C.
4. Thread the chicken cubes onto the pre-soaked skewers in equal proportions.
5. Bake the kebabs in the marinade for about 20 minutes, or until the chicken is cooked through. You can also grill or fry them.
6. To serve, garnish with fresh coriander and lime wedges and pop a crunchy cucumber salad on the side.

Serves 4

Chicken with lemon, garlic, green olives and peppers

Chicken thighs or breasts, skin on and bone in, work best here to attain true succulence.

Ingredients

• 8 chicken thighs or 4 breasts, skin on and bone in
• 150 ml chicken stock or dry white wine
• grated peel of 1 lemon
• 2 t (10 ml) crushed fresh garlic
• 3 T (45 ml) olive oil
• 2 T (30 ml) balsamic vinegar
• 1 large red pepper, deseeded and chopped into big chunks
• 16–20 green olives
• 1 red onion, peeled and chopped into chunks
• 8–10 sprigs of fresh thyme
• 8 bay leaves
• salt and pepper to taste

Method

1. Slash the chicken pieces deeply on the diagonal – this will shorten the cooking time and allow the flavours of the marinade to permeate the flesh as it cooks. Place the pieces, skin-side down, in an ovenproof roasting dish.
2. In a mixing bowl, whisk together the stock or wine, lemon peel, garlic, olive oil and balsamic vinegar and pour carefully over the chicken pieces, making sure every little bit is covered. Leave to stand for at least 15 minutes, but preferably 30 minutes. (You can also do this the day before and leave the chicken to marinate in the refrigerator overnight.)
3. Preheat the oven to 220 °C.
4. Turn the chicken skin-side up, scatter over the red pepper, olives, onion and herbs and season well with salt and pepper. Roast for about 25 minutes, until the chicken skin has crisped, the flesh is juicy and succulent and the vegetables have just begun to char. Serve with rice, garlicky roast potatoes or crusty bread to mop up the sauce.

Serves 4

Spiced lamb pitas with mint and parsley pesto

You can make pitas as simple or as elaborate as you fancy by using different combinations of fillings and toppings. Good candidates include hummus, tomato salsa, chilli salsa, sliced pickled jalapeño peppers, shredded lettuce, chopped green olives, diced avocado and tahini paste. Swap the lamb with venison, chicken, turkey, ostrich, beef or pork. This is one of my favourite weekend TV suppers.

Ingredients

• 400 g leg of lamb, cubed or cut into strips
• 1 large red pepper, deseeded and finely diced
• 1 t (5 ml) ground cumin
• 2 t (10 ml) ground coriander
• 1 t (5 ml) smoked paprika
• ¹⁄₂ t (2.5 ml) cayenne pepper
• 2 T (30 ml) lemon juice
• 2 t (10 ml) crushed fresh garlic
• 3 T (45 ml) olive oil
• 8 pita breads

Mint and parsley pesto

• 1 cup (250 ml) fresh mint leaves, stripped from the stems
• 2 cups (500 ml) loosely packed parsley leaves, stripped from the stems
• 1 t (5 ml) crushed fresh garlic
• ¹⁄₂ cup (60 ml) grated Parmesan or pecorino
• 1 T (15 ml) lemon juice
• 2 T (30 ml) Greek yoghurt
• ¹⁄₃ cup (80 ml) sunflower seeds
• olive oil, as much as needed
• salt and pepper to taste

Method

1. To make the pesto, chop the herbs and garlic in a food processor or very finely by hand. Add the cheese, lemon juice, yoghurt and seeds and continue to blend until a paste forms. Add enough olive oil to loosen the mixture and season very well. Chill in the refrigerator until needed.
2. Place the lamb and diced pepper in a marinating dish.
3. In a small bowl, combine the spices, lemon juice, garlic and olive oil and pour over the lamb and pepper. Leave to stand in the refrigerator for at least 15 minutes, or up to 24 hours, to allow the flavours to deepen and mellow.
4. In a very hot frying pan, fry heaped spoonfuls of the marinated lamb and pepper, one at a time, until seared and brown on the outside, but still succulent on the inside.
5. Heat and split the pita breads, pile in the lamb filling, top with the pesto and serve with any of the additional fillings and toppings listed above.

Serves 4

Chinese beef stir-fry with broccoli and oyster sauce

The trick with wok-frying is to cook small amounts at a time over blistering heat. Preparing and setting out all your ingredients in the order needed before you start cooking is another little tip that will ensure your stir-fries turn out crisp and tasty instead of soggy and overcooked. Use a decent steak for this – the so-called ‘stir-fry strips’ are as tough as old boots and pretty flavourless.

Ingredients

• 2 T (30 ml) peanut or sunflower oil
• 1 T (15 ml) sesame oil
• 450–500 g steak, sliced across the grain into very thin strips
• 1 T (15 ml) sesame seeds
• 350 g broccoli, broken into small florets
• 350 g baby corn spears, sliced in half diagonally
• 1 t (5 ml) grated fresh ginger
• 2 t (10 ml) crushed fresh garlic
• ¹⁄₃ cup (80 ml) good-quality oyster sauce
• ¹⁄₄ cup (60 ml) water
• ¹⁄₂ t (2.5 ml) cornflour
• 200 g Chinese egg noodles, prepared according to packet instructions

Method

1. Heat 1 T (15 ml) of the peanut or sunflower oil with 1¹⁄₂ t (7.5 ml) of the sesame oil in a wok over a very high heat. Pat the beef strips dry with absorbent paper and fry, a few strips at a time, until seared but still succulent. Transfer the strips from the wok to a warmed plate as you cook until all the beef is fried.
2. Wipe the wok clean with absorbent paper before heating the remaining oils again over a very high heat. Cook the sesame seeds, broccoli and baby corn for about 4 minutes, stirring and tossing constantly.
3. Add the ginger and garlic and cook for another 1–2 minutes before adding the steak strips, oyster sauce, water and cornflour all at once. Stir well.
4. Let the sauce bubble away until slightly thickened. Toss in the cooked noodles using two wooden spoons and cook for a further 2 minutes. Serve immediately in bowls.

Serves 4

Pork schnitzel with tuna and caper sauce

As strange as the idea of a piquant tuna and anchovy-based sauce with pork or veal schnitzels might sound, rest assured it’s a classic (and delicious) Italian dish, always served cold. Use thinly pounded chicken breasts or turkey schnitzels if neither pork nor veal appeals to you. This makes a great summer dish, as it keeps very well in the refrigerator for up to three days.

Ingredients

• 500 g or 4 pork or veal schnitzels
• cake flour seasoned with salt and pepper
• oil for frying
• 12 stuffed green olives, sliced

Tonnato sauce

• 1 x 170 g can tuna chunks in brine
• 6 anchovy fillets
• 3 T (45 ml) lemon juice
• 3 T (45 ml) capers, drained
• ¹⁄₄ cup (60 ml) chopped fresh parsley
• 1 cup (250 ml) mayonnaise
• salt and pepper to taste

Bean salad

• 1 x 400 g can mixed beans, rinsed under cold running water and drained
• ¹⁄₂ red onion, peeled and finely diced
• 1 large tomato, chopped
• 4 sun-dried tomato halves, snipped up
• 2 T (30 ml) olive oil
• 1 T (15 ml) red wine vinegar
• salt and pepper to taste

Method

1. To make the bean salad, combine all of the salad ingredients in a large bowl and set aside until needed.
2. Lightly dust the schnitzels with the seasoned flour and shake off any excess flour. Heat a little oil in a frying pan and fry the schnitzles on both sides until done. Remove from the pan and set aside on absorbent paper to cool completely.
3. To make the tonnato sauce, blend all the sauce ingredients in a food processor until smooth and season to taste – remember, the anchovies and capers are quite salty already.
4. Slice the schnitzels into smaller pieces and arrange in a single layer on an attractive platter.
5. Spread over the tonnato sauce, decorate with the olive slices and serve cold with the bean salad and some crusty sourdough bread.

Serves 4

Toad-in-the-hole

Comfort food at its best and irresistible to children. Jazzed up with some fancy ingredients, this dish holds massive appeal for grown-ups too. Traditionally made with pork bangers, you can and should try every other sausage known to mankind with this batter. Serve with lashings of gravy, peas and baby carrots.

Ingredients

• 6–8 (about 500 g) pork bangers or any other kind of sausage

Batter

• 1 cup (250 ml) self-raising flour
• ¹⁄₂ t (2.5 ml) salt
• ¹⁄₂ t (2.5 ml) black pepper
• ¹⁄₂ t (2.5 ml) dry mustard powder
• 2 large eggs
• 1¹⁄₂ cups (375 ml) milk

Method

1. Preheat the oven to 200 °C.
2. In a mixing bowl, beat the batter ingredients together until very smooth and allow to stand for 15 minutes.
3. Place the sausages in a lightly oiled roasting pan, roomy enough to fit them all in a single layer, with a 5 cm-wide edge all round. Roast for about 15 minutes until the sausages are just beginning to brown, but are not yet fully cooked.
4. Pour the batter over the sausages and return to the oven immediately.
5. Bake for a further 20–25 minutes until the batter has puffed up into a gloriously brown, crusty pillow. Serve immediately while hot.

Serves 4–6

Chef’s tip

Try adding some chopped sun-dried tomatoes or fresh vine tomatoes, pitted black olives, basil leaves and grated Parmesan to the batter, and use Italian fennel sausages. Or use diced and fried sweet peppers, rosemary and baby button mushrooms with chicken sausages. Improvisation is half the fun!

Chinese pork, cashews and pineapple with steamed greens and rice

I’ve tried the cubed pork sold in supermarkets in this recipe, with most disappointing results. It is far better to buy lovely tender pork neck steaks that you can trim and cube to suit yourself. The smaller you cut it, the quicker it cooks. Make the rice and greens before you start on the pork, so there’s no delay from stove to table to tummy! Hoisin sauce is a gorgeously nutty, tangy oriental sauce sold in most supermarkets that transforms practically any kind of meat into a thing of beauty. If you can’t find it, try the recipe on page 183.

Ingredients

• 450–500 g pork neck steaks, trimmed of excess fat or sinew and cubed
• 1 T (15 ml) cornflour
• 1 T (15 ml) sunflower or peanut oil
• 2 T (30 ml) sesame oil
• 2 t (10 ml) grated fresh ginger
• 1 t (5 ml) crushed fresh garlic
• 100 g cashew nuts
• ¹⁄₂ small pineapple, peeled and cut into 2.5 cm cubes
• 1 T (15 ml) orange juice
• 1 t (5 ml) chopped chilli (optional)
• 6 T (90 ml) hoisin sauce
• 1 T (15 ml) light soy sauce

Method

1. Lightly dust the cubed pork neck with the cornflour and shake off any excess.
2. Heat the oils together in a large frying pan or wok and cook the pork cubes over a high heat until golden brown all over.
3. Stir in the ginger, garlic and nuts and continue to cook for a further 3–4 minutes.
4. Now add all the remaining ingredients and turn the heat down to medium. Cook, stirring constantly, until the sauce thickens. Serve straightaway with rice and crispy steamed vegetables.

Serves 4

Pasta sauces

Pasta is the perfect no-fuss meal for hungry cooks in a hurry. Sauces are far easier to make than people realise and there is simply no comparison to a nicely reduced, lusty homemade sauce, so I see no reason at all for using bottled, shop-bought sauces. The thickeners and gums used in commercial sauces are poor substitutes for the real thing. Cooking at length reduces the liquid content and so the sauce thickens naturally.

The pasta sauce recipes that follow are some of my favourites – all are very simple and straightforward to make and decidedly delicious to eat. This first one, basic tomato, is my daughter’s favourite!

Basic tomato sauce

Ingredients

• ¹⁄₄ cup (60 ml) olive oil
• 1 small onion, peeled and finely minced
• 1–2 t (5–10 ml) crushed garlic
• 6 large fresh basil leaves, minced or ¹⁄₄ cup (60 ml) minced fresh parsley or 2 t (10 ml) minced fresh origanum
• 2 x 410 g cans chopped peeled tomatoes
• 3 T (45 ml) water
• salt and pepper to taste
• sugar to taste

Method

1. Heat the oil in a saucepan and fry the onion until translucent and soft. Add the garlic and herbs and cook for 30 seconds.
2. Add the tomatoes in their juice and the water. Season well with salt and pepper and simmer for 10–15 minutes until thickened. The sauce is ready when a spoon dragged across the base of the saucepan leaves a trail.
3. For a smooth sauce, mash the tomatoes with a potato masher and adjust the taste with a little sugar if the sauce is too tart. Use hot or cold.

Makes about 3 cups (750 ml)

Pasta with steak, rocket, olives and tomatoes

I came across this recipe years ago in a food magazine and was instantly intrigued to read that the steak and other sauce ingredients are cooked IN the pot with the pasta. Whoever invented the recipe must have been in a tearing hurry! Do try it though, it’s very good indeed.

Ingredients

• large pinch of coarse salt
• 300 g spaghetti or other pasta
• 450 g well-matured sirloin
• 100 g rosa or cherry tomatoes
• 1 small red onion, peeled and very finely sliced
• 100 g sugarsnap peas
• ¹⁄₂ cup (125 ml) pitted black olives
• 1 bunch of flat-leaf parsley, stripped off stems and coarsely chopped
• 100 g rocket leaves, coarsely chopped
• 10 fresh basil leaves, torn into small pieces
• 1 red chilli, deseeded and chopped
• 2 T (30 ml) extra-virgin olive oil
• 50–75 g Parmesan, shaved
• salt and pepper to taste

Method

1. Fill a large pasta pot with water, add a handful of coarse salt, cover with a tight-fitting lid and bring to a rolling boil. Add the pasta and cook with the lid off for 8 minutes.
2. Add the steak, replace the lid, turn down the heat to medium and cook the sirloin with the spaghetti. For rare steak, cook for 2 minutes; for medium, for 4 minutes; and for well-done, for 8 minutes.
3. Remove the lid and toss in the tomatoes, onion and sugarsnap peas. Cover with the lid and simmer very gently for 1 minute.
4. Remove the pot from the heat and transfer the steak to a chopping board. Strain the pasta and vegetables in a colander and return to the dry pot over a medium heat.
5. Toss in the olives, parsley, rocket, basil, chilli and oil and stir to mix. When warmed through, transfer to a serving dish.
6. Slice the steak across the grain into thin slices and scatter over the pasta along with the shaved Parmesan. Season well and enjoy!

Serves 4

Summer tomato and herb sauce

Ingredients

• For 300 g dried pasta, use:
• 200 g rosa or cherry tomatoes, halved
• 1 T (15 ml) crushed fresh garlic
• 3 T (45 ml) each of finely chopped fresh parsley, dill, mint and basil (stripped from stems)
• salt and pepper to taste
• ³⁄₄ cup (180 ml) extra-virgin olive oil
• shaved Parmesan to serve

Method

1. Place the tomatoes, garlic and herbs in a heat-resistant bowl and season liberally with salt and pepper.
2. Heat the olive oil in a frying pan until very hot and pour over the herbed tomatoes. It will splatter a bit, so be careful.
3. Leave to infuse for 30 minutes while you cook the pasta according to the packet instructions. Add the cooked pasta to the sauce, stir well and leave to cool completely before serving. Top with Parmesan shavings.

Serves 4

Ragù bolognese

Many different versions of this northern Italian sauce exist, each cook adding his or her own finishing touches. Some swear by adding 250 g puréed chicken livers to the meat for a rich and silken texture, others balk at the mere suggestion. You be the judge. This recipe comes to me from the keen Stellenbosch gourmand, Neil Kroese.

Ingredients

• ¹⁄₄ cup (60 ml) butter
• 2 T (30 ml) olive oil
• 100 g pancetta, diced (use bacon if you can’t get pancetta, but the original is best)
• 1 bay leaf
• 1 medium onion, peeled and minced
• 1 celery stick, minced
• 1 medium carrot, peeled and minced
• 30 g dried porcini mushrooms
• 1¹⁄₂ cups (375 ml) hot beef stock
• 500 g topside or lean beef mince
• 150 ml good-quality dry red wine
• 2 T (30 ml) tomato paste
• salt and pepper to taste
• 5 T (75 ml) milk
• pinch of grated nutmeg
• 300 g pasta, cooked according to packet instructions

Method

1. Heat the butter and olive oil in a large frying pan over a medium heat. Cook the pancetta and bay leaf for 2–3 minutes, then add the onion, celery and carrot. Cook for about 10 minutes until soft, stirring constantly.
2. Soak the porcini in the hot stock until softened. Strain (reserving the stock for later use), squeeze dry and chop finely. Add to the pancetta and vegetables and cook for a further 3 minutes.
3. Add the beef (and chicken livers if using) to the pan and fry until browned and all trace of pink has disappeared.
4. Add the red wine and let the mixture bubble until the liquid has almost evaporated.
5. Mix the tomato paste with the reserved stock and pour into the pan. Stir well and season to taste.
6. Heat the milk, pour over the meat and stir well. Simmer, uncovered, over a very low heat for 45–60 minutes, stirring occasionally. Towards the end, add the pinch of nutmeg and stir. Serve with cooked spaghetti, tagliatelle or fettuccine pasta.

Serves 4

Burnt tomato sauce

Adding cream at the end gives this sauce a lovely smoky, intensely tomato-ey taste, as if made from puréed sun-dried tomatoes.

Ingredients

• For 300 g dried pasta, use:
• 2 T (30 ml) olive oil
• 1 x 410 g can chopped peeled tomatoes with garlic and herbs
• salt and pepper to taste
• ¹⁄₂ cup (125 ml) thick cream
• grated Parmesan to serve

Method

1. Heat the olive oil in a saucepan over a low heat and cook the tomatoes slowly until very dark, almost scorched. The oil will separate from the tomatoes and lie on the top of the sauce.
2. Season well, remove from the heat and stir through the cream. Toss with hot cooked pasta and serve immediately with grated Parmesan.

Serves 4

Bacon/chicken, cream and Parmesan sauce

Ingredients

• For 300 g dried pasta, use:
• 4 large egg yolks
• 1 t (5 ml) crushed fresh garlic
• ¹⁄₂ cup (125 ml) thick cream
• ¹⁄₂ cup (125 ml) grated Parmesan
• 2 T (30 ml) chopped fresh parsley
• salt and pepper to taste
• 1 x 250 g pkt back bacon or smoked chicken, finely diced and cooked until crisp

Method

1. In a large mixing bowl, whisk the egg yolks with the garlic, cream, Parmesan and parsley and season well. Stir in the cooked bacon or chicken.
2. Cook the pasta according to the packet instructions and drain. Immediately add the hot pasta to the sauce and stir well. The heat should cook the egg yolks and thicken the sauce – if still too runny, however, warm the pasta and sauce gently for 1–2 minutes in the pot you used to cook the pasta. Serve straightaway with more grated Parmesan sprinkled over.

Serves 4

Mushroom and garlic sauce

Ingredients

• For 400 g egg pasta, use:
• 20 g dried porcini mushrooms
• 350 ml boiling water
• 3 T (45 ml) olive oil
• 1 T (15 ml) butter
• 1 medium onion, peeled and very finely diced
• 400 g mixed fresh mushrooms, thinly sliced
• 1 T (15 ml) chopped fresh parsley
• 1 t (5 ml) crushed fresh garlic
• ¹⁄₄ cup (60 ml) dry white wine
• salt and pepper to taste
• 6 T (90 ml) grated Parmesan to serve

Method

1. Soak the porcini in the boiling water for 20 minutes. Drain (reserving the soaking water), rinse under cold running water and squeeze out all the moisture. Chop coarsely.
2. Heat the oil and butter in a large heavy-bottomed frying pan and fry the onion until translucent.
3. Add the porcini soaking water along with the remaining ingredients, except the cheese, and cook until the sauce thickens. Toss with hot cooked pasta, sprinkle with the Parmesan and serve immediately.

Serves 4

Blue cheese, thyme and ham sauce

Ingredients

• For 300 g dried pasta, use:
• 1 cup (250 ml) cream
• 100 ml dry white wine
• 75 g mild and creamy blue cheese, grated
• 100 g Parmesan, grated
• 125 g smoked ham, finely chopped
• ¹⁄₂ t (2.5 ml) chopped fresh thyme
• ¹⁄₄ cup (60 ml) minced fresh parsley
• salt and pepper to taste

Method

1. In a large saucepan, cook the cream and wine until reduced by half.
2. Add the remaining ingredients and simmer for a further 5 minutes. Remove from the heat and allow to stand for 15 minutes to develop the flavours. Gently reheat, without boiling, before serving over hot cooked pasta.

Serves 4

Smoked salmon and cream sauce

Ingredients

• For 300 g egg pasta, use:
• 1 T (15 ml) butter
• ¹⁄₂ small onion, peeled and finely minced
• 1 t (5 ml) crushed fresh garlic
• ¹⁄₂ cup (125 ml) dry white wine
• 1 cup (250 ml) cream
• salt and pepper to taste
• 1 ripe tomato, peeled, deseeded and finely diced
• 100 g smoked salmon, cut into fine strips
• 2 T (30 ml) very finely chopped fresh basil

Method

1. Heat the butter in a saucepan and cook the onion and garlic until soft and translucent. Add the wine and cream and simmer until reduced by half and slightly thickened. Season well and remove the pan from the heat.
2. Stir in the tomato, smoked salmon and basil and toss immediately with hot cooked pasta. Do not heat the sauce after the salmon has been added.

Serves 4

Spaghetti aglio, olio é peperoncino

Ingredients

• For 300 g dried pasta, use:
• 6 T (90 ml) extra-virgin olive oil
• 2 t (10 ml) crushed fresh garlic
• 1–2 small dried bird’s-eye chillies, crushed
• 1 T (15 ml) chopped fresh parsley
• 6 T (90 ml) grated Parmesan
• salt and pepper to taste

Method

1. In a small saucepan, gently warm the oil with the garlic and chillies until just aromatic. Toss through cooked pasta with the parsley and Parmesan, season and serve immediately.

Serves 4

Lemon mascarpone

Ingredients

• For 300 g egg pasta, such as tagliolini, use:
• 1 x 250 g tub mascarpone
• 150 ml grated Parmesan
• 1 t (5 ml) grated lemon zest
• salt and pepper to taste
• 3 T (45 ml) finely chopped fresh mint

Method

1. In a small saucepan, warm the mascarpone with the Parmesan, lemon zest, salt, pepper and mint. Pour over hot cooked pasta, toss and serve.

Serves 4

Risotto with cherry tomatoes, lemon, basil and mozzarella

Risotto sounds like far more trouble to make than it really is. The key to success is using proper risotto rice, like arborio or carnaroli, good-quality hot stock to stir into the rice as it cooks, and stirring constantly until the risotto is done. This is a super midweek supper that you can dress up or down with any number of your choicest ingredients. This recipe is my personal favourite.

Ingredients

• 5 cups (1.25 litres) good-quality chicken or vegetable stock
• 1 small onion, peeled and finely diced
• 3 T (45 ml) butter
• 2 T (30 ml) olive oil
• 300 g raw risotto rice
• 100 g rosa or cherry tomatoes, halved
• 10 basil leaves, finely shredded
• 2 T (30 ml) basil pesto
• grated zest of 1 lemon
• salt and pepper to taste
• ¹⁄₄ cup (60 ml) grated Parmesan
• 1 cup (250 ml) grated mozzarella

Method

1. Bring the stock to a slow simmer in a saucepan on the stove.
2. In another pot, cook the onion in 1 T (15 ml) of the butter and all of the oil, stirring until translucent and soft.
3. Add all the rice at once and cook, stirring constantly, until every grain is coated in the hot fat. At this point, the rice will make a ‘clicking’ sound against the sides of the pot. Now it’s ready to receive the first ladle of stock.
4. Add 150 ml of the stock, stirring all the while. As the stock is absorbed by the rice and the grains start to swell, add more. Make sure to scrape the edges and bottom of the pot thoroughly as you stir to prevent sticking and scorching.
5. Continue to cook, adding ladlefuls of stock and stirring constantly. The rice is done when all the stock is used up.
6. About 5 minutes before the rice is done and all the stock is used up, add the tomatoes, basil, pesto, lemon zest, salt, pepper, cheeses and remaining butter. Stir thoroughly to combine, remove from the heat and leave to stand for 5 minutes. Serve in soup plates with extra grated Parmesan to sprinkle over.

Serves 4

Variations

Try the following combinations:

• Diced ham or smoked chicken and peas
• Chopped cooked mushrooms, garlic and Gruyère cheese
• Sautéed peppers, parsley and chorizo
• Mixed seafood or prawns, some white wine, garlic, parsley and chilli – cook the seafood with the rice and mix the wine with the stock.

Asian noodles with ginger, sesame, honey and chilli

Start to finish, this dish takes about 5 minutes to prepare and tastes superb.

Ingredients

• For 300 g noodles or angel-hair pasta, use:
• 2 T (30 ml) crunchy peanut butter
• 2 T (30 ml) rice vinegar
• 3 T (45 ml) dark soy sauce
• 1 T (15 ml) honey
• 2 T (30 ml) grated fresh ginger
• 2 t (10 ml) chopped fresh chillies or chilli paste
• 2 T (30 ml) sesame oil
• 2 T (30 ml) snipped chives or chopped spring onions
• 2 T (30 ml) chopped fresh coriander
• 100 g roasted cashew nuts, roughly chopped

Method

1. Mix all the ingredients, except the cashews, in a large bowl until well combined. Set aside to infuse while you cook the noodles according to the packet instructions.
2. Drain the cooked noodles and pour over the sauce. Allow to stand for 5 minutes, sprinkle with the cashews and serve straightaway.

Serves 4

Potato salad with smoked salmon trout dressing

Baby potatoes cook in 20 minutes, which makes this recipe a super-speedy treat that lasts well in the refrigerator for up to three days. You can replace the potatoes with pasta shapes, such as farfalle or fusilli.

Ingredients

• 500 g cooked baby potatoes, halved and left to cool
• 300 g smoked salmon trout, torn into bite-sized pieces
• 50 g watercress, coarsely chopped
• 6 spring onions, finely sliced
• 1 cup (250 ml) cooked baby peas
• ¹⁄₃ cup (80 ml) sour cream whisked with ¹⁄₃ cup (80 ml) low-fat yoghurt
• salt and pepper to taste

Method

1. Mix everything together and season to taste. Serve at room temperature.

Serves 4

Variation

Replace the salmon dressing with the following: mix together 250 g sliced smoked sausage, 1 x 410 g can rinsed and drained butter beans, 1 T (15 ml) capers or minced gherkins and ¹⁄₂ cup (125 ml) low-fat mayonnaise mixed with 1 T (15 ml) grain mustard and 1 T (15 ml) chopped fresh parsley.

Roast baby potatoes with white wine and bacon

These yummy little spuds go very well with pork chops.

Ingredients

• 750 g baby potatoes, halved lengthways
• 125 g streaky bacon, diced
• 2 T (30 ml) extra-virgin olive oil
• 2 bay leaves
• 150 ml dry white wine
• 150 ml chicken or vegetable stock
• salt and pepper to taste

Method

1. Preheat the oven to 180 °C.
2. Place all the ingredients in a roasting pan and cover with foil.
3. Roast for 30 minutes and then remove the foil. Continue to cook for a further 15 minutes, or until the potatoes and bacon are crisp and brown. Serve hot with juicy grilled chops and a green salad.

Serves 4

Crispy spiced potato cubes

These tasty tidbits can be served as a snack or a side dish, perhaps with a fish curry or simply wrapped in a roti with some fresh coriander chutney.

Ingredients

• ¹⁄₄ cup (60 ml) sunflower oil
• 1 T (15 ml) black mustard seeds
• 2 t (10 ml) crushed fresh garlic
• 2 t (10 ml) cayenne pepper or chilli flakes
• ¹⁄₄ t (1 ml) ground turmeric
• 2 t (10 ml) grated fresh ginger
• 1 T (15 ml) fennel seeds or 1 t (5 ml) each of crushed coriander, cumin and sesame seeds
• 500 g potatoes, peeled, cooked and cut into 2 cm cubes
• salt and pepper to taste

Method

1. Heat the oil in a large frying pan with a tight-fitting lid. Add the mustard seeds and cook, with the lid on, until they start to pop.
2. Quickly add the garlic, cayenne pepper, turmeric, ginger and seeds and cook over a high heat for about 5 minutes, stirring constantly.
3. Add the cooked potato cubes and cook in the aromatic spices until they are crispy and golden brown on all sides. Season to taste and drain on absorbent paper before serving hot.

Serves 4

Avocado, asparagus, pea and rocket salad with tortellini pasta and prosciutto

The addition of tortellini pasta and prosciutto turns this lovely green composition into a light but filling meal, ideal for balmy summer days when you’re not in the mood for slaving over a hot stove.

Ingredients

• grated zest of 1 lemon
• 2 T (30 ml) extra-virgin olive oil
• ¹⁄₃ cup (80 ml) sour cream
• ¹⁄₃ cup (80 ml) low-fat yoghurt
• 250 g tortellini, with a filling of your choice
• 1 ripe avocado, peeled and diced
• 150 g asparagus tips, steamed until just tender
• 1 cup (250 ml) cooked baby peas
• 100 g rocket leaves, coarsely chopped
• 6 slices prosciutto, torn roughly into strips
• salt and pepper to taste

Method

1. In a mixing bowl, whisk together the lemon zest, olive oil, sour cream and yoghurt, season well and leave to stand while you cook the pasta.
2. Cook the pasta according to the packet instructions and drain. Drizzle over a little olive oil to prevent sticking and allow to cool completely.
3. In a serving dish, toss the cold pasta with the avocado, asparagus, peas, rocket and prepared dressing. Scatter over the strips of prosciutto, season to taste and serve at room temperature.

Serves 4

Chef’s tip

Replace the peas with a can of rinsed and drained brown lentils. If it’s a side salad you’re after, simply leave out the tortellini and prosciutto.

Indian carrot salad

Probably closer to a relish than a true salad, this Indian recipe nonetheless makes a great side dish for barbecued meat and keeps well in the refrigerator for several days.

Ingredients

• 6 medium carrots, peeled and grated
• 1 small red onion, peeled and finely diced or 6 spring onions, finely sliced
• 3 T (45 ml) chopped fresh coriander
• 2 T (30 ml) black mustard seeds
• 2 T (30 ml) desiccated coconut
• 2 T (30 ml) lemon or lime juice
• salt and pepper to taste

Method

1. Place the carrots, onion and coriander in a bowl and mix well.
2. Toast the mustard seeds in a dry frying pan until they begin to pop. Add to the carrots.
3. Toast the coconut in the same pan until it begins to turn a light golden brown. Add to the carrots along with the lemon juice. Season well and serve.

Serves 4

Broccoli with chilli, lemon, garlic and olive oil

I make this so often I could probably cook it in my sleep. Prepared in this fashion, the broccoli can be used hot or cold in salads, as an accompaniment to a main course, as a pasta topping, on pizzas, in wraps or in omelettes. Leave out the chilli if fire is not your thing!

Ingredients

• 450 g broccoli, broken into medium florets
• 1 T (15 ml) olive oil
• ¹⁄₂ red chilli, deseeded and minced
• 1 t (5 ml) crushed fresh garlic 1 t (5 ml) lemon juice
• salt and pepper to taste

Method

1. Steam the broccoli over a saucepan of rapidly boiling salted water for 4–5 minutes, until just tender.
2. Heat the olive oil in a frying pan and gently warm the chilli and garlic – be careful not to brown the garlic, as it will turn bitter.
3. Add the broccoli, lemon juice and seasoning and cook for a further 1–2 minutes until the broccoli is nicely aromatic. Serve hot or cold.

Serves 4

Green beans in olive oil

The classic Greek and Turkish manner of preparing green beans is still, to my mind, one of the best ways to serve this vegetable. It’s delicious hot or cold. If you want to make a more substantial dish out of this, add rinsed and drained canned butter beans and some pitted black olives in the last 3 minutes of cooking.

Ingredients

• 300 g green beans, topped and tailed, and chopped into 3 cm lengths
• ¹⁄₄ cup (60 ml) extra-virgin olive oil
• salt to taste
• water to cover

Method

1. Rinse the green beans in a colander under cold running water.
2. Place the beans, olive oil and salt in a saucepan and add just enough water to cover. Put on a lid and bring to the boil.
3. Once the water starts to boil, turn the heat down to medium and cook, uncovered, until the beans are soft, all the water has evaporated and the beans are left simmering in the olive oil. Serve hot or cold.

Serves 4

Spinach with sesame, soy and ginger

Most of the conventional methods of cooking spinach leave me cold, as they usually end in a gloopy green mess. This light Japanese preparation, called gomai, however, makes spinach almost addictive. I highly recommend it as an introduction to the leafy vegetable to greens-resistant children. It is best served cold or at room temperature.

Ingredients

• 3 T (45 ml) honey
• 2 T (30 ml) light soy sauce or tamari
• 1 t (5 ml) crushed fresh garlic
• ¹⁄₃ cup (80 ml) sesame seeds, lightly toasted
• 1 T (15 ml) sesame oil
• salt and pepper to taste
• 500 g fresh spinach, washed

Method

1. In a bowl, combine the honey and soy sauce and stir until the honey has dissolved. Add the garlic, sesame seeds and oil. Season with salt and pepper, whisk well and set aside.
2. Cook the spinach in a saucepan of water until just wilted. Drain and squeeze dry.
3. Arrange the spinach on a platter, pour over the dressing and chill until needed, or serve straightaway at room temperature.

Serves 4

Ricotta puffs with honey, cinnamon and almonds

Use the freshest ricotta for these little golden nuggets and consume soon after making. They are heavenly served piping hot with cold cream sloshed over.

Ingredients

• 450 g ricotta
• 4 large eggs, well beaten
• 1 cup (250 ml) cake flour
• 1 T (15 ml) baking powder
• ¹⁄₄ t (1 ml) salt
• ¹⁄₂ t (2.5 ml) ground cinnamon
• 2 cups (500 ml) sunflower oil
• 100 g flaked almonds, toasted to a light golden brown (optional)
• ¹⁄₂ cup (125 ml) honey, slightly warmed
• cold cream or ice cream to serve

Method

1. Place the ricotta in a mixing bowl and use a fork to break it up and loosen it. Add the beaten eggs, flour, baking powder, salt and cinnamon and mix thoroughly by hand or in a food processor.
2. Heat the oil in a deep frying pan and fry spoonfuls of the batter over a medium heat until golden brown on all sides and very well cooked. Take care that the temperature is not too hot, as the puffs will then be dark brown on the outside, but still raw on the inside.
3. Remove the cooked puffs from the pan with a slotted spoon and place on some absorbent paper to drain.
4. To serve, sprinkle with toasted flaked almonds (if using), drizzle over some warm honey and serve with either cream or ice cream.

Makes 28–30

Coffee Amarula cups

Make ahead of time and refrigerate overnight or serve straightaway. Ring the changes by substituting any other liqueur or spirit for the Amarula.

Ingredients

• 2 t (10 ml) castor sugar
• 100 ml strong hot coffee (filter or instant)
• 3 T (45 ml) Amarula, plus some extra to serve
• 18–22 sponge fingers, ginger snaps or biscotti (any good cookie will do, really)
• 1 x 250 g tub mascarpone
• ¹⁄₃ cup (80 ml) castor sugar
• 1 t (5 ml) vanilla essence
• finely grated zest of 1 orange
• 1 cup (250 ml) thick cream
• spoonful milk, if needed
• 3 T (45 ml) flaked almonds, lightly toasted
• little extra Amarula for drizzling

Method

1. Dissolve the sugar in the hot coffee and stir in the Amarula.
2. Break the biscuits into pieces and divide evenly between four pretty glasses or cups. Spoon enough coffee over each to moisten without soaking.
3. In a mixing bowl, beat the mascarpone with the sugar, vanilla essence, orange zest and cream until smooth and mousse-like. Stir in some milk if the mixture is too thick. Spoon over the moistened biscuits in equal amounts.
4. Now you can either chill the Amarula cups or serve immediately. To serve, sprinkle with toasted almond flakes and drizzle with a little more liqueur. Enjoy!

Serves 4

Berry meringue crush

Known as ‘Eton Mess’ in England, this recipe is literally whipped together in seconds from cream, meringues and fresh berries. It is best served on the day of making.

Ingredients

• 1 cup (250 ml) whipping cream
• 1 T (15 ml) castor sugar
• 100 g meringues or macaroons
• 400 g fresh berries, hulled and sliced if large
• fresh mint to garnish

Method

1. In a mixing bowl, whip together the cream and castor sugar until soft peaks form. Do not overbeat – the cream should be light and mousse-like.
2. Break the meringues or macaroons into large chunks and stir lightly into the cream.
3. Follow suit with the berries, stirring lightly until more or less blended – it should not be smooth.
4. Spoon into attractive glasses or serving bowls and garnish with fresh mint. You can either serve immediately or chill for 30 minures before serving.

Serves 4

Cambrieni torte with mascarpone, cranberries, cashews and preserved ginger

This easy-to-assemble confection will bring down the house – it sounds impossibly rich, but the combination of berries, nuts and ginger makes it a chic and sexy little number with which to round off a dinner party. Perched on a large platter and surrounded by slivers of dried mango, ripe strawberries, preserved figs and toasted pecans, it’s a pud positively fit for presidents!

Ingredients

• 1 large round Cambrieni or Camembert
• 1 cup (250 ml) mascarpone, whipped until smooth and creamy
• ¹⁄₂ cup (125 ml) smooth plain cottage cheese
• 3 T (45 ml) dried cranberries
• ¹⁄₂ cup (125 ml) toasted unsalted cashew nuts or toasted slivered almonds
• 3 T (45 ml) finely chopped preserved ginger
• 2 T (30 ml) preserved ginger syrup or maple syrup

Method

1. Slice the Cambrieni in half horizontally by looping unwaxed dental floss firmly around the circumference of the Cambrieni and pulling gently, but firmly, to slice the cheese in half. Use a metal spatula to gently and swiftly lift the top half off and set, rind-side down, to one side.
2. In a mixing bowl, combine the remaining ingredients and blend thoroughly. Spread this mixture over the bottom half of the cheese.
3. Replace the top half, press down firmly to join the two halves and keep cool until ready to serve, in little wedges, for dessert.

Serves 10–12

Brazil nut and raisin rocky road

Who says sweets are bad for you? Brazil nuts contain cancer-fighting selenium, raisins are rich in potassium and good-quality dark chocolate is practically a poster child for the antioxidant brigade. If you’re feeling indulgent, the puffed rice cereal can be replaced with an equal amount of snipped mini-marshmallows. Use only fresh nuts, preferably organic, since rancid nuts are considered carcinogenic. Welcome to a yummy, chewy, crunchy, nutty chocolate heaven!

Ingredients

• 100 g brazil nuts (hazelnuts or almonds can also be used), roughly chopped
• ¹⁄₂ cup (125 ml) sulphur-free seedless raisins
• ¹⁄₂ cup (125 ml) puffed organic rice cereal or snipped mini-marshmallows
• 250 g milk chocolate
• 200 g good-quality dark chocolate

Method

1. Line a baking tray with a rectangle of lightly greased baking paper.
2. Mix the nuts, raisins and cereal or marshmallows in a deep bowl.
3. Snap the chocolate into small pieces and melt in a metal bowl suspended over a saucepan of simmering water. (Don’t let the bowl touch the water, otherwise the chocolate will go grainy and spoil.)
4. Pour the melted chocolate in a steady stream over the nut mixture and stir quickly to combine.
5. Use two spoons to scoop little mounds of the mixture onto the lined baking tray and allow to set.
6. These will keep for two weeks in a cool place, if stored in an airtight container.

Makes 20–24