I recently went on a charcuterie course hosted by Richard Bosman and one of the sausages we made was an Italian sausage called Salsiccia. Being quite a hot day and looking for something light, I decided to use this sausage for this Italian sausage salad.
Cari Poisson (also called Cari Poisson et Bringel) is a Mauritian fish and aubergine curry which I serve here with a coriander sauce and a traditional Mauritian roti or flatbread called farata.
Arní me fasolákia is a Greek lamb stew with green beans and tomato sauce. Arní translates to lamb and fasolákia translates to green beans or string beans. As a twist I added baby onions, garlic and cumin which is not traditionally done.
This is an old recipe of mine with a bit of a twist by adding various condiments like guacamole, gremolata and chimichurri. This is one of my best soup recipes and one which I make each winter.
I got the inspiration for this dish by this Spanish recipe by Lauren Aloise, but I had to make quite a bit of changes as we are not so fortunate in South Africa to always get the produce our counterparts get in Europe – like Iberian pork cheeks for example. I also took the starch out of the dish and made a separate starchy dish to go with the main course.