Articles
Fish Fillet in Mediterranean Sauce
INGREDIENTS 1 large sea fish (weighing 400-650gr) Place the fillets on a baking dish lined
Jerusalem Artichoke Soup
INGREDIENTS 2 large onions, peeled and finely chopped 1 leek sliced 2 garlic cloves, peeled and minced olive oil 1 potato, peeled and sliced 1
Purple Cabbage
INGREDIENTS 2 small purple Cabbages Olive Oil Atlantic Salt 4 Tablespoons tahini, nuts mix, or store bought or alternatively prepare yourselves 50g Pecans 50g cashews
Rib eye, beef heart tomato, mushrooms and peppers
INGREDIENTS 1,8kg rib eye Salt Olive Oil Tomatoes 4 large beef heart tomatoes, approx 400g Olive Oil Sea salt 400g Mushrooms 24 rocket leaves, in
Lamb Shoulder
INGREDIENTS 2 lamb shoulders 1,4kg 2 Springs Rosemary Ice bath- to chill Olive oil Salt and pepper Method: Colour the meat on the grill or
Brisket Fries
Ingredients Brisket 2 Kg second cut Brisket 1 teaspoon garlic powder 1 teaspoon paprika 1/2 teaspoon Kosher salt 1 large onion, sliced 1 Cup barbecue
Anzac Biscuits
Ingredients 1/2 cup Canola oil 2 Tablespoons hot water 1 Teaspoon Baking Soda 2 Tablespoons Molasses 1 Cup old fashioned oats 1 Cup all purpose
Chicken and Chorizo with tomatoes
this dish can be prepared in advanced and reheated before serving Ingredients 225 g Spicy Chorizo that you can buy from Nussbaums 2 red onions
Au Natural Salad Dressing
1 small onion 3/4 cups light olive oil 6 tbsp. fresh lemon juice 4 tbsp. sugar 2 tsp Kosher salt Cut the onion into quarters.
Pesach Malva Pudding
1 3/4 cups pitted dated 1 1/2 cups water 1 1/2 tsp bicarbonate 1/2 cup coconut oil ( softened, if it turns to liquid when
Banana treat
6 overripe bananas, frozen 1 cup blackberries, frozen 2 tsp, fresh lemon juice (optional) Peel bananas, cut into chunks and freeze. Freeze blackberries Put bananas
Breast of Lamb with mint and rosemary stuffing
4 Breasts of Lamb ( ask your butcher to cut a pocket for the stuffing) Marinate in juice of 3 lemons overnight- drain excess juice
Granny Lulu’s Bulkas
Ingredients 5 cups of cake flour or 1 kg 1 teaspoon salt 4 packets of dry yeast or 4 blocks fresh yeast 3 jumbo eggs
Grilled line fish with Salsa Verde & tomato broth served on a bed of couscous
Ingredients 4 by 180 g portions of any line fish 1 tin all gold tomato onion mix 1/2 cup tomato sauce 250 ml mixed herbs
Caramelized Chocolate Stuffed Dumplings
Ingredients Dumpling 1 kg Danish pastry dough (order from Shirley’s) 250 gm Chocolate Chips 1 beaten egg (coat the dumpling before baking) Sauce 1 cup
Rare Roast & Beet radish sauce
Ingredients 500 g Nussbaums rare roast sliced thin 1 baguette 1 small bottle shredded/ grated beetroot drained 3 cloves garlic crushed 2 TBI horseradish (strained)
