Sprinkle the gelatine over cold water, set aside for 5 minutes, then add boiling water and stir until dissolved. Put the prawn tails in a food processor and pulse until roughly chopped. Add the lemon juice, onion, celery, dill and mayonnaise. Process until smooth. With the machine running, pour in the dissolved gelatine. Add the cream and pulse to combine. Spoon the mixture into 3 small or one large loaf pan that has been oiled and lined with clingwrap. Put in the fridge to set. Unmould and serve garnished with prawns. Serves 6–8
Blanch the asparagus in boiling water until tender. Drain and refresh under cold water, then drain again and set aside. Brush the nectarines with some of the olive oil and cook on a griddle pan until just soft. Remove and set aside. Brush the Haloumi slices with olive oil and cook on the griddle pan until nicely ‘lined’ on both sides. Remove and set aside. Arrange the asparagus, nectarines and Haloumi on a platter. Add the watercress and pour over the dressing. Serve while the Haloumi is still warm. Serves 4
DRESSING: Combine all the ingredients in a screw-top jar and shake well.
Roll out the pastry on a lightly floured surface and line a 22-cm quiche pan. Prick the base. Cover with a sheet of non-stick baking paper, fill with dried baking beans and bake blind at 180 °C for 10–15 minutes, until pale golden-brown. Remove the paper and beans, and return to the oven for 5 minutes to dry out the base. Leave to cool. Heat the oil in a frying pan and cook the onion and garlic until soft. Cover the base of the pastry with the cheese. Add the cooked onions, corn, parsley and biltong. Beat the eggs and cream together and season well. Pour into the pastry case and return to the oven at 180 °C for 30–40 minutes until the filling is set. Cool slightly and garnish with extra parsley before serving. Serves 4–6
Place the salmon in the bowl of a food processor and process until almost smooth. Add the cream cheese, mayonnaise, spring onions, dill, lemon juice and horseradish cream and stir until well combined. Season with salt and pepper. Spoon the salmon mixture into serving bowls. Cover with clingwrap and refrigerate for 3 hours to set and develop the flavours. Garnish with a sprig of dill and lemon slices and serve with melba toast. Makes 500 ml
Preheat the oven to 200 °C. Line a 22 × 32-cm Swiss-roll pan with non-stick baking paper; the paper must extend slightly up the sides. Cook the spinach until tender then drain well, squeezing out excess water. Put the spinach, butter and egg yolks in a blender and process until smooth. Transfer to a large bowl and season with nutmeg, salt and pepper. Whisk the egg whites until stiff and fold them into the spinach mixture using a metal spoon. Pour into the prepared pan and gently spread the mixture to cover the pan. Sprinkle with half the Parmesan cheese. Bake for 10–12 minutes until just firm to the touch. Remove the roulade from the oven and turn it out onto another piece of non-stick paper sprinkled with the remaining Parmesan cheese. Peel off the non-stick paper that was used to line the pan. Leave to cool completely. Soften the cream cheese to a spreadable consistency by mixing it with a spoon. Spread over the surface of the roulade and arrange the asparagus on top in rows, lining up with the short side of the roulade. Roll up the roulade using the paper as a guide. Refrigerate until required and serve sliced. Serves 4–6
Put the flour, salt, sugar and yeast into a bowl. Add the olive oil and enough warm water to mix to soft, but not sticky, dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic, then place into an oiled plastic bag and leave until doubled in size. Tip the dough onto a floured surface and knead well. Divide it into two equal portions. Roll each portion into a large disc about 25 cm in diameter. Place one disc onto a greased baking tray. Scatter over small chunks of the blue cheese, mozzarella cheese, figs and basil, then cover with the other disc of dough. Press the edges together to seal. Cover with clingfilm and set aside for 20 minutes. Use your fingertips to gently press into the surface of the dough to form dimples. Sprinkle over the salt and tuck little sprigs of rosemary into the dimples. Drizzle with olive oil and bake at 200 °C for 30–40 minutes until golden-brown. Remove from the oven and serve while still warm. Makes 1
Remove the stalks from the mushrooms and chop finely. Fry the bacon over a medium heat. Add the mushroom stalks and fry until soft. Add the breadcrumbs and cook for a minute. Remove from the heat and add the parsley, lemon rind, cheese and spring onions. Mix well and season to taste. Spoon the mixture onto the mushrooms caps. Place the filled caps on an oven tray. Bake at 180 °C for 20–30 minutes until the cheese is melted and they are golden-brown. Serve warm. Makes 6
Heat the oil in a saucepan and fry the chorizo for 2–3 minutes. Drain on paper towel and set aside. Add the onion and garlic to the pan and cook for a few minutes until soft. Add the paprika and cook for a minute. Add the stock, tomatoes and beans and simmer for 10–15 minutes until reduced and thickened. Return the chorizo to the saucepan and season to taste. Heat through and serve with crisp tortilla chips. Serves 4
Melt the butter and oil in a large saucepan, add the onions and cover. Cook slowly for 15–20 minutes, stirring occasionally until the onions are translucent. Increase the heat, uncover, add the sugar and salt, and cook for 20–30 minutes, stirring frequently until the onions have browned. Reduce the heat, add the flour and cook for 2 minutes. Slowly stir in the stock until well blended. Add the wine and seasoning, cover partially and simmer for 1 hour. To serve, spoon into soup bowls, top with a slice of lightly toasted French bread, sprinkled liberally with grated cheese and browned under the grill before serving. Serves 6
In a saucepan, heat the oil and fry the bacon for a few minutes. Add the onion, garlic, celery, carrots, courgettes and potatoes. Cook for 2–3 minutes, until the onion is soft. Add the stock, tomatoes and tomato paste and bring to the boil. Reduce the heat and simmer, covered, for about 30 minutes until the vegetables are tender. Add the pasta and beans and cook until the pasta is soft. Add the peas and cook for another 5 minutes. Season well and serve topped with grated Parmesan cheese or a Parmesan crisp.
PARMESAN CRISPS: Put mounds of about 25 ml grated Parmesan cheese onto a baking tray lined with non-stick baking paper and bake at 180 °C for 5–10 minutes until the cheese melts and turns light golden-brown. Leave to cool on the tray, then lift off carefully. Serves 4–6
Put all the ingredients into a blender or processor and blend until smooth. Chill the mixture in the fridge until required. Pour into serving bowls or serve in small shot glasses. Garnish with celery stalks. Serves 4–6
Combine the lemon juice, salt, peri-peri sauce, olive oil, bay leaves, paprika and garlic and rub into the prawns. Set aside for 30 minutes. Melt the butter in a pan and fry the onion until soft. Add the prawns with the marinade. Cook for 2–3 minutes. Stir in the beer and cream, and cook for a further 5–6 minutes. Remove the prawns and simmer the sauce until reduced and thickened. Return the prawns to the sauce, then serve sprinkled with coriander. Serves 4