Tipsy Tarts Deli

  2 small onions 1 lemon grass 1 bunch corriander 1 punnet mint leaves 1 cup lime/lemon juice 1/3 cup fish sauce 1 Tbl sweet chilli sauce 2 Tbl white sugar 750g fillet steak (I used Ostrich fillet) 1 lettuce 1 cucumber 1 punnet cherry tomatoes In a bowl stir together chopped onions, finely sliced lemon grass, chopped corriander, chopped mint, lime/lemon juice, fish sauce, chilli sauce and sugar. Sear steak and slice. Put steak into sauce and marinade for a few hours Make the salad and place meat on top.

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 2 tablespoons butter 1 onion, chopped 2 sticks celery 2 carrots, peeled, chopped 3 cloves of garlic finely grated 500ml chicken stock 300g split peas 300g thickly sliced ham or bacon diced 1 bayleaf Salt and pepper Method STEP 1 Heat the butter in a saucepan and when lightly foaming gently cook carrot, onion and celery until softened, but not coloured. STEP 2 Add garlic and then pour in chicken stock. Simmer until softened. STEP 3 Add split peas and bayleaf and bring back to the boil. Simmer for about 1 hour. STEP 4 Remove from the heat and blend until smooth. Stir in 300g diced ham and serve. Season with salt and pepper.

Ingredients 1 large onion 1 red pepper 2 garlic cloves 1 tbsp oil 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild) 1 tsp paprika 1 tsp ground cumin 1 tsp Oreganum 500g lean minced beef 300 ml beef stock 400g can chopped tomatoes 2 tbsp tomato purée 410g can red kidney beans plain boiled long grain rice, to serve soured cream, to serve Method Fry diced onion and cook until the onion is soft, squidgy and slightly translucent. Add garlic diced red pepper, chilli powder, paprike and cumin. Cook for 5 minutes, stirring occasionally. Add the minced beef and brown.  Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. Add 300ml beef stock - I use Ina Paarman's. Mix for a while. Add a 400g can of chopped tomatoes, oreganum.and tomato purée and stir the sauce well. Simmer it gently. Bring

INGREDIENTS For the base 100g Unsalted butter, melted 400g Hob Nob biscuits For the cheesecake 500g Soft cream cheese 35g Confectioners/Icing sugar 50ml Sipsmith lemon drizzle gin Finely grated zest of 1 lemon and 1 lime 2tbsp Lime juice 100g White chocolate 350ml Double cream For the drizzle 120g Lemon curd 35ml Sipsmith lemon drizzle gin METHOD Lightly grease an 8in round cake tin and line with baking paper. Finely crush the biscuits in a blender or crush with a sturdy rolling pin until they resemble fine breadcrumbs. Mix in the melted butter until the mixture starts to bind together and no dry biscuit remains. Tip the mixture into the cake tin and press firmly into the base ensuring an even distribution and no gaps in the cake tin base are visible. Transfer to a fridge to allow the base to chill. In a large mixing bowl, whisk together the soft cream cheese, icing sugar, lemon and line zest and the Sipsmith lemon drizzle gin until the mixture is well

Ingredients 2 pork tenderloins (1 pound each), cut into 2-inch pieces 1 teaspoon salt 1/2 teaspoon pepper 2 large carrots, cut into 1/2-inch slices 2 celery ribs, coarsely chopped 1 medium onion, coarsely chopped 2 cups chicken stock 3 Tblspoons Balsamic vinegar 1 (12 fluid ounce) bottle dark beer (such as Guinness®) or 1 cup white wine 2 tablespoons tomato paste 4 garlic cloves, minced 2 bay leaves 1 fresh rosemary sprig 1 fresh thyme sprig 1/3 cup Greek olives, optional Chopped fresh parsley, optional Hot cooked mashed potatoes, optional Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds. Stir pork, chicken broth, carrots, and celery into beer mixture (or wine); bring to simmer.

basil pesto caprese stuffed avocado drizzled with balsamic glaze makes an incredible light lunch or snack! Sweet and juicy grape/cherry tomatoes with fresh mozzarella balls are tossed in basil pesto and a touch of garlic, then stuffed into Avocados for an incredible light lunch, dinner or snack! Drizzle with a balsamic glaze for an incredible flavour combination!