Duck recipes

Whole Roast duck with cherry, cinnamon and nutmeg sauce

1 hour, 10 minutes

Ice cream

Zabaglione ice cream with raspberries, pistachios and crispy panettone

30 minutes

Nut recipes

Marzipan with gold spun sugar and candied almonds

Afternoon tea

Almond, Clemengold and olive oil cake

1 hour

Chocolate, fruit and coconut tart

Meringue recipes

Pavlova with poached rosy white peaches and lemon cream

2½ hours

Christmas recipes

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

2 hours, 40 minutes

Cooking with

Hogget shanks

3 hours

Beetroot recipes

Grilled kabeljou with raw beetroot salad, strawberries and microgreens

12 minutes

Chilli recipes

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

25 minutes

Chicken recipes

Chicken skewers with apricot and tamarind

15 minutes

Steak recipes

Prime rib steaks with onion puree

40 minutes

Prime rib steaks with onion puree

By Arnold Tanzer

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

2x450 g French-trimmed, grass-fed prime ribs
1 T salt
3 T fresh rosemary flowers, for serving

For the onion purée:

500 g white onions, peeled
2 T olive oil
2 star anise
2 T butter
4 T milk
Salt, to taste

Method

Season the steaks 30 minutes before cooking and allow to come to room temperature.

Grill the steaks over a fairly high heat until the internal temperature reads 54°C on a meat thermometer.

Do not turn the steaks too often; grill them for approximately 3 minutes on each side before turning. This cut of meat has fantastic fat marbling so watch out for flare-ups. Should they occur, position the steak towards the outer edges of your grill.

Allow the steak to rest for half the cooking time, then carve into slices off the bone.

Serve scattered with rosemary flowers with the onion purée on the side.

To make the onion purée, preheat the oven to 175°C. Place the onions into an ovenproof dish, drizzle with the olive oil and tuck in the star anise. Cover with foil and roast for 30 minutes, or until soft and slightly caramelised.

Remove from the oven, discard the star anise, then gently squeeze the onions from the outer charred leaves into a high-speed blender. Blend until smooth, adding the butter and milk. Season to taste with salt.

Cook’s note: The onions can also be roasted in a tinfoil parcel on the grill, but the oven gives a more even roast.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Whole Roast duck with cherry, cinnamon and nutmeg sauce

Zabaglione ice cream with raspberries, pistachios and crispy panettone

Marzipan with gold spun sugar and candied almonds

Almond, Clemengold and olive oil cake

Chocolate, fruit and coconut tart

Pavlova with poached rosy white peaches and lemon cream

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

Hogget shanks

Grilled kabeljou with raw beetroot salad, strawberries and microgreens

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

Chicken skewers with apricot and tamarind

Prime rib steaks with onion puree

Prime rib steaks with onion puree

Ingredients

Method