Tipsy Tarts Deli

Ingredients ½ cup unsalted butter 2 tablespoons olive oil 6 sliced onions 2 cloves garlic 5 cups beef/chicken broth 2 tablespoons dry sherry 2 bay leaves 1 teaspoon dried thyme 1 pinch salt and pepper to taste 4 slices French loaf 4 slices provolone cheese 2 slices Swiss cheese, diced ¼ cup grated Parmesan cheese Caramelize onions in butter. Add chopoped garlic Add Sherry Add stock, bay leaves and thyme Toast bread and grill with provolone cheese Place a slice on top of served bowl of soup and Sprinkle with Swiss and Parmesan cheese.

INGREDIENTS: 12 chicken pieces 2 tablespoons oil 2 medium sized onions sliced fine 1 teaspoon garam masala 1/2 teaspoon turmeric 1 teaspoon ground corriander 1 teaspoon cumin seeds 2 tablespoon Durban masala 2 bay leaves 2 star anise 2 cardamom 2 ripe tomatoes (to be peeled, de-seeded then grated) desired limit salt (I used 1 teaspoon) 1 teaspoon ginger and garlic curry leaves bunch fresh coriander 500ml chicken stock half cup peas 4 medium potatoes quartered 1 tablespoon tomato concentrate (if you want to achieve the deep orange color without added colorants) INSTRUCTIONS: Prepare the chicken and vegetables. Wash and peel the vegetables. Blanche tomatoes in boiled water this will help remove the skin off the tomatoes. Once the skin is off – remove the seeds then grate to form tomato puree. Slice the onions fine. Peel and cut the potatoes into quarters then soak in water until needed. This recipe requires just 2 tablespoons oil- no more! Additional oil is released by first browning th

Ingredients 3 cups chicken stock 1 can Coconut Milk 400 g cooked chicken meat pulled (I use roast chicken) 250 g sliced mushrooms 6 Spring Onions, chopped 1 de-seeded chopped chilli 2 stalks lemongrass, bottom half only, cut into 1-2 inch pieces Use the juice of 1 - 2 inch piece of ginger Juice and rind of 1 lime 1 cup cherry tomatoes,halves Salt as needed 1 bunch Corriander METHOD Heat the oil in a large wok or deep frying pan and fry the spring onions for 2 to 3 mins.  Add the chicken strips and stir-fry for 4 to 5 mins until no longer pink (if using raw chicken).  Pour in Coconut milk and let simmer for 5 mins. Pour in the stock and add the lime juice and zest and chilli. Simmer gently for 10 to 15 mins until the chicken is just cooked. Season to taste with salt and freshly ground black pepper.  Stir in the coriander and simmer for 1 to 2 mins until just wilted.  Serve in warmed bowls.

Ingredients: MARINADE 6 rosemary sprigs 8 thyme sprigs 2 bay leaves 5ml black pepper 500g mirepoix or cubes of root vegetables 6 garlic cloves 2 litres red wine ROAST 2,7kg springbok leg 8 garlic cloves, halved 30ml olive oil 500g mirepoix or cubes of root vegetables 50ml tomato paste 250g streaky bacon, fried 4 thyme sprigs 4 rosemary sprigs 2 bay leaves 10ml crushed black pepper 200g dried apricots, optional SAUCE 30ml mild German mustard 60ml redcurrant jelly 100ml port beurre manié, as needed 200ml sour cream, optional VEGETABLES 3 turnips 3 parsnips 3 celeriacs 3 carrots 2 onions 2 sweet potatoes 2 thyme sprigs 2 rosemary sprigs coarse salt and black pepper, to taste 50ml olive oil POTATOES 4 large potatoes 20ml olive oil 250g assorted mushrooms 1 garlic clove 10ml fresh flat-leaf parsley, chopped 2 spring onions, chopped 50g – 80g butter 50g – 80g cheddar, grated Method: Mix all the marinade ingredients together and marina

This is my first attempt. I hope it tastes just like my granny's mealie bread. She used to mince corn with her old-fashioned mincing machine. The type with the handle one has to turn like a crank handle. Mealie bread was traditionally made by steaming rather than baking. Perfect for camp fires. Her mealie bread was delicious and moist. It makes a great side dish for any braai or barbeque and is great on its own, as well. INGREDIENTS 1 cup (250 ml) chopped onions or thinly sliced leeks 360 (3 cups) grams plain flour (all-purpose/standard grade) 1 Tablespoon baking powder 3 eggs (large) 125 ml (1/2 cup) milk salt Paprika 2 Tablespoons (60 grams) butter melted 2 tins corn (410 grams each) 1 cup (250 ml) grated cheddar cheese ¾ cup (180 ml) plain yoghurt METHOD Preheat the oven to 190°C. Grease and line a loaf pan with parchment or baking paper, making sure to leave an overhang for easy removal of the bread. Sauté onions, pre-seasoned with Green Onion Seasoning, in butter. Leave to coo

How to make your own basic Poke Bowl 1. Choose a base: Brown rice, coconut jasmine rice, white sushi rice, soba noodles, or leafy greens 2. Choose a protein: The foundation of poke is best-quality fresh raw fish. Cut the fillet lengthwise, working against the grain, into ½" strips. Then cut the strips crosswise into ½" pieces. If you can’t get stellar fish, tofu or cooked shrimp are good alts. We like ahi tuna, fluke, hamachi, salmon, tofu, or shrimp. 3. Choose a dressing: The fattier and firmer the fish, the more aggressive the dressing can be. Delicately flavored fish, like fluke, should be dressed simply. Ponzu, shoyu, gochujang, and spicy black bean paste are great bases to work with. 4. Add the fun stuff: Hit at least three of these categories to achieve textural contrast, depth, and balance. Fresh Fruits & Veg: Sliced avocado, bean sprouts, shelled edamame, or shaved radish Nuts, Seeds & Spices: Macadamia nuts, skin-on roasted peanuts, toasted sesame s

Beef and cauli mash shepherds pie INGREDIENTS 400 g beef mince 125 g streaky bacon, chopped 40 g butter 1 large onion, finely chopped 4 celery sticks, roughly chopped 2-3 garlic cloves, minced 50 g tomato paste 250 ml good-quality beef stock 3 fresh thyme large sprigs, chopped 200 g button mushrooms, sliced 1x400 can chopped tomatoes 3 fresh origanum large sprigs, chopped Sea salt and freshly ground black pepper, to taste 1 cauliflower head, broken into florets 2 free-range egg yolks 100 g butter Ground nutmeg, to taste COOKING INSTRUCTIONS Sauté the mince and bacon in the butter in a medium-sized, heavy-based frying pan until golden brown. Once the mince has browned, remove it from the pan and add the onion and celery. Sauté the onion and celery in the fat until golden brown. Add the garlic and sauté until aromatic. Return the mince to the pan, add the tomato paste and stir until a dark sediment collects on the base of the pan (this sediment gives the mince an amazing roasted flav