1. Preheat the oven’s grill. Mix the ginger, cornflour, water and soya sauce. .2 Heat the oil until very hot in a large pan or wok. Add the baby marrow noodles and quickly swirl around the pan. Add the cornflour mixture and cook for 1 …
1. Heat 2 T oil in a large pan or wok until smoking hot. Add the onion and cook for 1 minute. Add the garlic, ginger and chilli and fry for 30 seconds. 2. Toss the chicken in the paste and fry until golden and cooked through, about 4 min…
1. Preheat the oven to 200°C. Line a large baking tray with baking paper. Toss the vegetables, garlic and parsley with the olive oil and salt. Spread out on the baking tray and roast for 25 minutes, or until cooked through. Add the chorizo…
1. Pat dry the tofu using kitchen paper. Cover with kitchen paper and place on a small baking tray. Weight down heavily. Leave for 20 minutes or up to 1 hour – the longer the better. 2. Cut the tofu into cubes. Pat dry and coat with th…
1. Heat the oil in a large non-stick pan. Add the mince and fry for 1–2 minutes, or until it changes colour. Add the tomatoes and stir-fry for 5–8 minutes, or until the mince is cooked and the sauce reduced. Add the coriander and check …
1. Mix the crushed wafer cones and butter. Press into a 23 cm dish, covering the base and sides. Freeze until ready to use. 2. Fill with ice-cream scoops and freeze again until ready to serve. Pour over the sauce at the table. Find mo…
1. Preheat the oven to 180°C. To make the crust, mix the coconut, egg whites and honey. Press the mixture into a 21cm greased pie dish or tart case. Bake for 20 minutes or until golden brown, then cool. 2. To make the filling, beat the …
1. To make the choc-fudge sauce, melt the chocolate chips in a double-boiler. Stir in the condensed milk and butter. 2. Place the marshmallows in a glass or metal bowl with 2 T water. Place the bowl over a pan of simmering water and stir…
1. To make the black garlic paste, peel the garlic and place the cloves in a mortar. Add the boiling water and oil and crush until a paste is formed. Reserve to add to your chakalaka or any gravy. It’s a great flavour bomb. It will keep i…
1. Prepare the rice according to package instructions. Marinate the onions for 10–15 minutes. 2. Heat the coconut oil in a large saucepan over a medium-high heat, then add the garlic, ginger, chilli and lemongrass and sauté until …