HANDS-ON TIME: 1 hour (components 24hr) TOTAL TIME: 1 1/2 hours SERVES: 2 Ingredients: 2x180g Wagyu Beef Patties Salt/pepper/braai spice 2x burger buns 4 slices streaky bacon 2-4 slices white cheddar 4-6 tbsp red pepper romesco sauce (see Component recipe) 1/4 avocado, sliced 6-8 slices tomato 8 -10 leaves of [...]
GRIDDLED RIB-EYE STEAK WITH GORGONZOLA SAUCE by Chef Stephen Fraser Ingredients For the Gorgonzola sauce 2 tbsp butter 3 garlic cloves minced 1 sprig rosemary 1 cup cream 1 tsp lemon juice 100g Gorgonzola crumbled salt and pepper to taste For the steak 2 rib-eye steaks salt and pepper to taste 2 tbsp butter 2 sprigs rosemary 2 garlic cloves crushed GRIDDLED RIB-EYE [...]
BBQ Glazed Skaapstertjies By Chef Stephen Fraser Ingredients YOU’LL NEED 1kg skaapstertjies 15ml olive oil 10g rosemary 1 lemon, cut in wedges 10ml worcestershire sauce 5g peppercorns 2 bay leaves 1 cup water 10g coriander seeds crushed 5g biltong spice 1 clove garlic 5g [...]
Marinated Spring Lamb Flatbreads with Labneh & Pickled Cucumber Salad by Chef Stephen Fraser Ingredients 300g Labneh FLATBREADS 375g self-raising flour (plus extra for dusting) 350g Greek yoghurt 1 pinch of salt 30mls olive oil 30g butter 1 clove garlic (minced) PICKLED CUCUMBER SALAD [...]
Lanzerac Scones by Chef Stephen Fraser Ingredients FOR THE SCONE 200g butter 350g cake flour 75g caster sugar 150ml butter milk 1.5 eggs (75g) 15g baking powder 1/2 tsp salt FOR THE STRAWBERRY JAM 500g strawberries 500g caster sugar 1/2 lemon 1/2 tsp vanilla [...]
Chocolate Fondant and Frozen Yogurt by Executive Chef Stephen Fraser Ingredients CHOCOLATE FONDANT 125g dark chocolate 65% 125g butter 50g sugar 2 egg yolks 2 eggs 25g flour FROZEN YOGURT 4 bananas 3/4 cup of plain yoghurt 3 tablespoons honey 3 sprigs of thyme [...]
Cape Malay Pickled Fish By Chef Stephen Fraser Ingredients SAUCE 2 tsp olive oil 4 medium onions 1x3cm piece ginger grated 2 cloves garlic crushed 4 tsp medium curry powder 2 tsp tumeric 5-6 bayleaves 1 tsp allspice powder 1 tsp coriander seed or [...]
Hot Cross Buns by Chef Stephen Fraser Ingredients BUNS 1 tbsp (9g) dry yeast 100g castor sugar 375ml milk 650g bread flour 2 tsp cinnamon 2 tsp allspice 1/2 tsp salt 240g sultanas or raisins Zest of 1-2 oranges 50g melted butter 1 large [...]
Prawn, Mango & Avocado Salad By Chef Stephen Fraser Ingredients 12-24 medium to large prawns (or cooked prawns) 1 fresh mangos 1 avocado 1 small bulb fennel 2 heads of baby cos 10g coriander 10g basil 10g toasted white sesame seeds 60ml vinaigrette salt [...]
Creamy Chenin Blanc Mussels by Elmarie Berry Ingredients 1 kg mussels, opened 2 onions, peeled and finely chopped 1 handful thyme leaves 1 cup Lanzerac Chenin Blanc 2 cups cream 30 ml garlic butter 30ml olive oil Salt and pepper Creamy Chenin [...]