Steak Bearnaise with sweet-potato straws

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15-20 minutes

Grilled steak with Chimichurri

8 minutes

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Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

20 minutes, plus 30 minutes

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Summer berry and rose-water champagne

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1 hour and 30 minutes

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Champagne sorbet

Scallops drizzled with Riesling vinegar and garnished with caramelised garlic

20 minutes, plus three days

Slow roast

Slow-cooked sticky ragu tossed with strands of homemade pasta

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Chops recipes

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Creamy pork sausage and rosemary napoletana

20 minutes

Creamy pork sausage and rosemary napoletana

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 shallots, finely chopped
3 cloves garlic, crushed
3 T extra virgin olive oil
8 pork sausages
8 large brown mushrooms, sliced
1/3 cup white wine
1/3 cup organic tomato purée
1 x 400 g tomatoes, canned
2 sprigs fresh rosemary
2 packets Italian spaghetti
½ cup cream
Parmesan, for serving
sea salt and freshly ground
black pepper

Method

Pan-fry the shallot and garlic in 2 T olive oil on a low heat until softened.

Squeeze out the pork-mince filling from the sausage cases and fry with the mushroom until golden.

Add a glug of white wine and simmer until slightly reduced.

Pour in the tomato purée and canned tomato and stir in the rosemary. Simmer on a medium to low heat for 10 to 15 minutes, stirring occasionally.

Cook the spaghetti in a saucepan of rapidly boiling water until al dente and drain. Drizzle into the pasta the remaining 1 T of olive oil and toss to coat. Stir in the cream.

Toss the spaghetti in the sauce. Grate over a generous sprinkling of Parmesan and season to taste.

Cook’s notes: As an alternative, use beef or chicken sausages instead of pork. For a vegetarian dish, replace the sausage meat with slices of brinjal.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Steak Bearnaise with sweet-potato straws

Free-range beef biltong with cognac and balsamic syrup

Grilled steak with Chimichurri

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

Baked chicken liver pate

Summer berry and rose-water champagne

Home-made guinea fowl and Morogo pie

Champagne sorbet

Scallops drizzled with Riesling vinegar and garnished with caramelised garlic

Slow-cooked sticky ragu tossed with strands of homemade pasta

Baked marinated lamb chops

Creamy pork sausage and rosemary napoletana

Creamy pork sausage and rosemary napoletana

Ingredients

Method