For the sauce:
2 tbsp. Olive Oil
1⁄2 tsp. crushed Chili
2 Large Garlic Cloves – finely chopped
1 cup Cherry/ Rosa Tomatoes – halved
1⁄4 Cup dry White Wine
1⁄2 Cup Fresh Basil – finely chopped
2 tbsp. Fresh Lemon Juice
1⁄2 tsp. Fresh Lemon Zest
Salt & Pepper to taste

For the Kingklip
2 tbsp. Olive Oil
4-6 Kingklip fillets
Salt & Pepper

Heat oil in a large non-stick pan over medium heat. Add finely chopped chili and garlic and sauté for 1 minute or until fragrant. Add Rosa tomatoes and cook, stirring occasionally, until soft but blistering, but still hold their shape – should take 10 minutes. Add in the white wine, stir, and allow to come to a light simmer. Stir in the basil, lemon juice, lemon zest, and salt and pepper to taste and cook for another 3 minutes. And set aside. Pre heat oven to 180 degrees Celsius. Heat oil in a large non-stick pan over medium heat. Season fish with salt and pepper. Place Kingklip in the oil and cook until golden brown, about 6 minutes for both sides. Carefully flip and place the fish in the oven and cook for another 4 minutes, until cooked through. Pour the sauce over fish and serve with sweet potato mash, rice or mash potatoes.

Lemongrass Ginger Beer

625g Sugar
250g Ginger, chopped
150g Lemongrass, chopped
4L Water
Juice and Zest of 2 Lemons
10g Yeast
1 ripe pineapple, (cut into squares)

1. Bring 1L of water to boil, add lemongrass, ginger and sugar and allow the sugar to dissolve.
2. Add the rest of the water, lemon juice, zest and yeast.
3. Rest for 10-12 hours, stain the ginger beer and refrigerate. Add fresh pineapple squares before serving.
Note: Add fresh slices of ginger at the end for another dimension. Serve with cold with ice or slightly warm in winter.


2 litres good-quality plain vanilla icecream
250g Turkish delight ( Rose or flavour ofyour choice),cut into small chunks.
Reserve 2 tablespoonsfor garnish
1 punnet fresh raspberries
1 punnet fresh blueberries (reservesome for garnish)
* you can use frozen berries to mix intothe ice-cream if fresh ones are not available

For garnish
Handful raspberries, that you reserved
Handful strawberries, that you reserved
2 Tablespoons Turkish delight, that you reserved
Icing sugar – to drizzle
Rose petals / edible flowers (Optional)

Allow the ice cream to soften in a bowl to the consistency of whippedcream – it must not get too runny. Chop the Turkish delight Into small chunks, about the size of a dice or as per your preference, add to the ice-cream and mix with a spoon until combined. Fold in the fresh berries and combine gently by hand Line a standard loaf tin, including the sides, with cling film. Leave a long overhang of the cling film so you can easily pull the ice cream out to serve once it’s frozen. Work neatly as the pattern of the cling film will show on your loaf when you remove it later. Scoop the ice cream mixture neatly into the loaf tin and flatten the top so that it will stand evenly on a platter once it’s frozen. Freeze for a minimum of 3 hours or overnight. To Serve, Remove the ice cream from the freezer about 5 minutes before you want to serve it. Gently hold the cling film ensuring it doesn’t tear, and pull the ice cream away from the loaf tin. Turn it over onto a beautiful platter, and discard the plastic There will be some visible lines when the ice cream is served, but this adds to the charm of the dessert. Garnish with the fresh whole and sliced strawberries, raspberries and Turkish delight. Frozen berries do not work well for garnish. Drizzle with icing sugar through a sieve, and finish off with fresh rose petals or edible flowers for maximum effect.


2 baby chickens, cleaned and trussed
Salt and freshly ground black pepper
2 tbsp butter
Splash oil
220g bacon, optional
1 onion, chopped
1 tbsp cornstarch
1 cup white wine
1 cup chicken stock
Small handful chopped fresh parsley leaves

1. Season the chicken with salt, and pepper.
2. Melt half the butter with a drop of oil in a heavy casserole, and brown the chicken on all sides over medium-high heat.
3. Remove the chicken from the pan, and set aside.
4. Add the bacon to the pan, brown it, and remove.
5. Finally, fry the onion until golden, adding more fat to the pan beforehand, if needed.
6. Stir the flour/ cornstarch into the onions, and cook 1 minute.
7. Deglaze the pan with the wine, stirring up the good bits on the bottom of the pan with a wooden spoon.
8. Pour over the stock, cover, and simmer until the chicken is cooked through, about 20 minutes.
9. When the chicken is done, remove them from the cooking liquid and keep them warm while you boil the juices, uncovered, to reduce to thin sauce consistency.
10. Tilt into a serving dish, set the quails on top of the risotto, and serve.

Seafood Paella

2 tbsp (30 ml) Olive oil
1 large Red bell pepper
1 large Onion
3 Garlic cloves
1 litre (1000 ml) Fish or chicken stock
800 g Prawns, shell-on and deveined
250 g Mussels, half-shelled
500 g Cape Whiting Steaks
250 g Calamari rings
2 cups parboiled rice
2 Tomatoes, peeled, de-seeded & diced
Pinch Saffron threads
¼ tsp (1.25 ml) Smoked paprika
1 cup (250 ml) Frozen peas

Heat a typical paella pan and sauté onion and garlic in olive oil untiltranslucent.
Add red peppers and sauté further for 5 minutes.Soak saffron threads in 1 cup of the stock and set aside.Add tomatoes, smoked paprika and rice to the pan and sauté until the rice is coated in the olive oil. Add the cup of saffron infused stock to the rice mixture and allow to simmer. Reduce heat to medium low, cooking uncovered without stirring for 10  inutes, or until the stock has been absorbed.Add prawns, calamari rings, mussels and peas to the rice and cover with a fitted lid. Cook for a further 10-20 minutes or until the mussels and calamari are cooked and prawns have turned an orange-pink colour.Lightly season with salt and black pepper.

Remember to drain the seafood well after it is thawed to prevent too much water from sitting in the pan. Rather add a tablespoonfuls of the fish stock as required.

Jollof Rice

200g tomatoes
70g red peppers
15g habanero chilli
500ml water
100ml oil
100g sliced onions
3 tbsp tomato paste
4 beef bouillon cubes
4 bay leaves
2 tsp salt
2 cups long-grain white rice

Blend the tomatoes, red pepper and chilli pepper with the water.
Heat the oil in a medium-sized pot.
Add the onions and tomato paste, stir until the onions begin to cook.
Add the blended tomato-pepper mixture.
Add the beef cubes, bay leaves and salt.
As soon as it starts to simmer, add the rice.
Reduce the heat to low and cover to steam, stirring from time to time until ready.
It will stick a little to the base of the pot- allow it to burn briefly for a smoky flavour.

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