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Chickpea recipes

Pumpkin, red lentils, chickpeas and spinach with apricot and nut couscous

30 minutes

Ploughman’s pickle with Serrano ham

1 hours

Aliums

Fresh pasta with roasted shallots

1 hour

Aliums

Baked garlic, leeks and bacon with creamy white beans

45 minutes

Pan-fried fillet with crispy onion rings and aioli

20 minutes

Aliums

French onion soup with Parmesan croutons

1 hour

Beef recipes

Free-range Namibian sirloin with Lyonnaise potatoes and bearnaise sauce

40 minutes

Risotto with blueberries and wild mushrooms

30 minutes

Risotto with blueberries and wild mushrooms

By TASTE

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

20 g dried porcini mushrooms
1.5 litres warm chicken stock
3 T olive oil
70 g butter
1 large onion, finely chopped
3 cloves garlic, finely chopped
375 g Arborio rice
½ cup dry white wine
2 x 250 g punnets assorted mushrooms (shimeiji, shiitake and portobellini)
Sea salt and freshly ground black pepper
Parmesan, grated
100 g blueberries

Method

Soak the dried mushrooms in the stock.

Place the olive oil, half the butter, onion and the garlic in a large pan and gently sweat over a medium heat until the onion becomes translucent. Add the rice and, stirring continuously, add half the wine. Stir until it has evaporated, then add the remaining wine. Again, stir until evaporated.

Add ladlefuls of stock, one at a time, stirring frequently and allowing the liquid to be absorbed between each addition – this should take about 20 minutes. Test the rice – it should be al dente.

Gently fry the mushrooms in the remaining butter until wilted. Season to taste.

Add half the mushrooms and the Parmesan to the risotto and stir through. Serve topped with the remaining mushrooms and a scattering of blueberries.

TASTE’s take:
D&G Gold Restaurant in Milan serves its risotto with fresh blueberries. A great combination!

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Pumpkin, red lentils, chickpeas and spinach with apricot and nut couscous

Ploughman’s pickle with Serrano ham

Fresh pasta with roasted shallots

Baked garlic, leeks and bacon with creamy white beans

Pan-fried fillet with crispy onion rings and aioli

French onion soup with Parmesan croutons

Free-range Namibian sirloin with Lyonnaise potatoes and bearnaise sauce

Cauliflower and gruyere tart

Crusty calamari salad

Seared calamari and chorizo

Calamari and fennel linguine

Risotto with blueberries and wild mushrooms

Risotto with blueberries and wild mushrooms

Ingredients

Method