1. Heat the olive oil and butter in a pan, then add the onion and cook over a medium heat for 10–15 minutes, or until caramelised. Remove from the pan and set aside. 2. Pat dry the chicken livers ...
1. Place the oil in a saucepan and heat to 180°C. Cut the chicken into 3 cm pieces. 2. Place the chicken into a bowl with the soya sauce, shaoxing wine, five-spice powder, chicken stock powder sugar ...
After winning the hearts of local food lovers as a MasterChef South Africa contestant, Charmaine Govender-Koen has branched ...
Private chef Ofentse Clive Ndou is the owner of catering company Chef Ndou, and his food seemingly effortlessly blends ...
As Heritage month progresses, it’s the perfect time to explore the essentials of a South African pantry. Ingredients such as ...
Honouring the rich heritage of her mother and grandmothers, Nolukhanyo Dube-Cele is using her restaurant, Seven Colours ...
1. Preheat the oven to 160°C. Grease and line 2 x 15 cm round cake tins with greaseproof paper. 2. In a stand mixer with a whisk attachment, beat the eggs and sugar for 4 minutes, then add the oil and ...
1. Heat the oil in a pan and fry the onion until soft. Add the garlic, ginger, turmeric, chilli, curry powder, Cajun spice and paprika and stir to combine. 2. Add the peppers and cook for 3 minutes, ...
1. Preparing the Salsa Verde. Using a mortar and pestle, grind all the salsa ingredients, except the olive oil, into a coarse paste. 2. Add the oil and stir to combine. Season to taste. 3. Preparing ...
1.Roasting the Vegetables. Prepare medium-hot coals. 2. Place the beetroots and butternut directly into the coals and cook, turning occasionally, until tender, about 25–30 minutes. 3. Remove from the ...
1. Prepare a braai. Trim and seed the peppers, then cut into chunks. Place the peppers, baby marrows and cherry tomatoes onto a cast-iron multi grill on the braai, spray with olive oil and season with ...