I decided to cook Moroccan food for date night last week as my preserved lemons were a month old and finally ready to use. I love Paul Wolfert’s recipes so decided to make her Chicken with Preserved Lemons and Olives for our Moroccan date night.
This is a classic traditional Moroccan tagine recipe. I won’t call my effort a tagine though as I did not cook it in a tagine pot. Every time I pass Le Creuset I want to buy one but then I hear the “but how often will you use it” voice in my head.
Continue reading Chicken with Preserved Lemons and Olives
We recently had the in-laws over for an 8 course Italian style dinner to celebrate their 30th wedding anniversary. I originally wanted to cook Braciole (a type of roulade) as a main course. I made Braciole 3 Ways (with 3 different fillings) last year and it was delicious. Adrienne really wanted to braai. We compromised and went for a South African/Italian style fusion dish by cooking a rump steak with a braciole style filling over the coals.
Continue reading Steak with a Braciole style filling and Gremolata
We have not had proper Mexican food in ages. Most “Mexican” restaurants around here is decidedly more Tex Mex – load of tacos and chilli poppers but sadly not a Mole or Recado Rojo sauce in sight. Not that we don’t enjoy Tex Mex occasionally but it doesn’t come close to the real deal. I made Chicken Mole Poblano and Adrienne made Achiote Chicken and Ancho Pork a while back. Since then our Ancho (dried Poblano) and Guajillo (dried MIrasol) chillies have been sitting in the back of the food cupboard. To make up for this travesty I decided to make 3 main dishes for our Mexican date night.
Continue reading Pipián Rojo, Chipotle Meatballs and Chicken in Escabeche
Heritage Day on 24 September is a day where South Africans are encouraged to celebrate their culture. Having a braai (barbeque) is very much part of the South African culture so this day is also known as National Braai Day. Boerewors is probably the most “South African” meat that you can braai so we decided to make our own for the occasion.
Continue reading Homemade Boerewors
I got the original recipe from Jess Pryles for this twice cooked drunken beef short ribs from here, but I altered it quite a bit for our taste. Although this recipe is quite straight forward it does take some time to prepare. This dish is perfect for those cold winter evenings when you crave “comfort food”.
We’re having a cold and rainy start to spring in Cape Town. No one is complaining though as we need every drop of rain we can get. As I always want to make soup when it rains I decided to make Tom Kha Gai from one of my favourite food blogs – She Simmers.
Continue reading Tom Kha Gai (Thai Chicken Soup with Coconut Milk and Galangal)
Looking for a recipe for our Brazilian datenight I came across Xinxim de Galinha (Brazilian Chicken Stew). How could I not make something with such a fabulous name ? This famous Brazilian chicken, shrimp and nut stew comes from Bahia – an Afro-Brazilian region.
It’s already August and I realized that I’ve only made a vindaloo and butter chicken this winter. Not that you cannot make a curry any time of the year but spicy food always seems nicer on a cold day. As it’s a chilly week in Cape Town it seemed like the perfect time for a Lamb Rogan Josh.
Continue reading Kashmiri Lamb Rogan Josh
This black mussel and white wine dish is one of my favourite starters to make when we are having people over. It is very easy to prepare and the whole dish can be done under 90 minutes from scratch. As a starter this can easily serve 12 people if you add some bread. Obviously it can also be served as a mains, but be careful, it is very rich.
Continue reading Easy black mussel and white wine potjie
I re-watched the movie “Julie and Julia” on Netflix the other day and it inspired me to finally try a Julia Child recipe. Julia Child is famous for bringing French cuisine to America with her cookbook “Mastering the Art of French Cooking”. As her famous Beef Bourguignon features in the movie I decided to try out this recipe.
Continue reading Julia Child’s Beef Bourguignon