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1. Place the tongue in a large saucepan, add the vegetables, spices, bouquet garni and water. Ensure that the tongue is submerged. Bring to a boil, then reduce the heat to a simmer and cook for 2 ...

1. Bring 6 cups water to the boil in a large saucepan. Season with salt. While whisking, pour the maize meal into the water and stir until the pap is smooth and thick. Add a little extra water if ...

1. Soak the beans and samp overnight. Once soaked, rinse until the water runs clear. 2. Place the samp, beans and water into a saucepan and bring to the boil. Cover and reduce the heat to a simmer.

In a heavy based saucepan with a round bottom, fry the onion in half the butter and the olive oil. When the onion turns colour add the white mushrooms and fry for a few minutes. Add the chopped ...

1. Preheat the oven to 180°C. 2. Heat 4 T butter and the oil in an ovenproof pan. Add the chicken and brown on both sides. 3. Sauté the garlic, then add cream, stock and mustard and season to taste. 4 ...

1. Place the vegetables in a bowl and sprinkle with salt and sugar. Massage the sugar and salt into the veggies until slightly bruised. This will help the flavours absorb more easily and make for a ...

1. Preheat the oven to 180°C. Place the rigatoni, pasta sauce, chicken stock and garlic in a deep baking dish, making sure the pasta is submerged in the liquid. 2. Nestle the frikkadels into the sauce ...

Preheat the oven to 200°C. Finely chop the onions, carrots and garlic in a food processor, then soften in the olive oil over a low heat for 5 minutes without allowing them to colour. Increase the heat ...

1. Dry the hake fillets with a kitchen towel. Season the flour with salt and pepper. Coat hake with the seasoned flour and dust off excess flour. 2. Heat 2 tbsp. avocado oil on a pan. Place the ...

1. Season the fillet and rub in olive oil. Sear all over on a very hot braai until golden brown and a crust starts to form – resist the urge to keep turning it over. 2. Remove from the heat and pour ...

1. Place the samp and beans in a large pot and cover with cold water. Boil for 1 hour to soften. 2. Heat the oil a separate pot and brown the bones for about 10 minutes. Add the onion, garlic and ...