Coffee-marinated beef fillet caramelises exceptionally well on a braai and adds an unusual savouriness. I’m sure this will go down particularly well with the men folk.
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Risotto need not be always savoury. Thinking rice pudding, this sweet and spicy coffee risotto was born. Serve with fresh berries, chunks of chocolate and thick dollops of cream for a quick dessert option.
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My cravings are not limited to chicken livers; I also hanker after boerewors, tomatoes and hot peri-peri sauce. With the result a staff meal at Hartford often ends up being a wors roll. Thick lashings of butter, English mustard as well as tomato-and-onion chunky chutney - or a homemade onion relish - more-than meet my craving.
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African inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Turkey… or Guinea Fowl. Roasted fowl with the most savoury of savoury stuffings.
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African inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Nothing can be better than a chilled glazed gammon in this hot African sun.
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African inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Boozy Egg Pedro... a take on the South African Dom Pedro with an eggnog twist!
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My right-hand lady, Elaine Boshoff, while running Hartford’s kitchen, she was prepping up stock levels and doing my daily demonstration preparations for the show. Our favourite staff or home-cooked meal is our ultra-rich lasagne, an irresistible Elaine speciality.
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A delicious creamy, garden-fresh pea risotto with a portion of smoked salmon, a light drizzle of a lemon-infused olive oil and freshly-ground black pepper.
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Pissaladiere, a pastry base - we use homemade puff - topped with well-caramelised onions, tomatoes, anchovies and olives. It’s a perfect light-lunch option when served with a green salad, and it takes me back to my French-classical training days. These roots, with happy childhood memories, are the corner stone of what I create today.
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A venison consommé/soup with thyme, smoky campfire olives, and hot-roasted goats’ cheese makes a savoury/umami combination to awaken anyone’s palate.
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