Takes a little effort Archives

Bread recipes

Quince Preserve

3 to 4 hours, plus cooling and setting time

Tart recipes

Fresh fruit tart with frangipane

20 minutes, plus 12 to 15 minutes to bake

Watermelon recipes

Watermelon and feta salad with basil-infused oil

Pie recipes

Venison pie and green bean stew

Fritter recipes

Baby-marrow fritters

10 minutes

Thai mussels with bok choy

Difficulty Easy

Ingredients

500 g cleaned, debearded fresh Saldahna mussels (rinsed 3 times)
2 T seasame oil
80 g fresh ginger or galangal, cut into julienne
80 g lemongrass, cut diagonally into 1/2 inch pieces and bashed with a cleaver
2 garlic cloves, thinly sliced
2-3 diagonally sliced red bird’s-eye chillies
1/2 tsp palm sugar
Freshly ground black pepper
1 tsp fish sauce
1 tsp light soy sauce
1 Tbl coconut cream
1 bay leaf
2 Tbls lime juice
3 Thai lime leaves, fresh if possible
3 coriander roots, left whole and bashed with a cleaver
Dried shitake mushrooms, rehydrated and sliced
A handful diagonally sliced spring onions
1 small bok choy roughly chopped
Juice of half a kaffir lime, if available
Handful coriander leaves

Method

Heat the sesame oil in a wok. Sauté the ginger, lemongrass, garlic and chilli for half a minute to release the flavours.
Add the palm sugar, black pepper, fish sauce and soy sauce, stirring over low heat for about a minute.
Add the mussels and shake the wok vigorously in order to coat all the mussels.
Add the coconut cream, bay leaf, Thai lime leaves. Simmer for about 3 minutes until the mussels have opened.
Stir in the coriander roots, shitake mushrooms (if using), spring onions and bok choy, cooking for a further minute over a high heat. Remove the wok from the stove.
Add the lime juice and coriander leaves. (Don’t cook the lime juice too long or it will become bitter.)
Serve in a heated dish (accompanied by Jasmine rice, fresh diced chilli, fish sauce and lime juice) and enjoy the concentration of flavours, textures and aromas working in concert with each other.

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Sweet potato, baby marrow and butternut fritters

Green olive and porcini dust country loaf

Sweet potato bread

Ossobuco alla milanese

Risotto allo zafferano

Quince Preserve

Fresh fruit tart with frangipane

Watermelon and feta salad with basil-infused oil

Venison pie and green bean stew

Baby-marrow fritters

Onion sprouts with poached eggs

Thai mussels with bok choy

Thai mussels with bok choy

Ingredients

Method