Duck recipes

Duck egg ravioli with exotic mushroom sauce

15 minutes

Quiche recipes

Spring pea and Parmesan “Quiche Lorraine”

70 minutes

Fish recipes

Pickled Angelfish

45 minutes

Beetroot tarts

45 minutes

Egg recipes

Oyster Mushroom and Crispy Egg

15 minutes

Deboned leg of lamb with herb rub

45 minutes

Crispy tenderstem fingers

Beer Food

Chocolate Guinness cake with beer ice cream

45 minutes

Gorgonzola and Serrano ham

Slow roast

Lamb shanks in patterned phyllo blankets

2 hours 15 minutes

Seafood recipes

Swakopmund seafood soup

15-20 minutes.

Steak tartare

Steak tartare

By Andy Fenner

Serves 4

Difficulty Easy

Ingredients

400 g free-range beef fillet, cut as finely as possible (until it resembles course mince)
1 onion, very finely chopped
3-4 gherkins, very finely chopped
2 tablespoons of capers, very finely chopped
A tablespoon of English mustard
About two tablespoons of tomato sauce (real tomato sauce)
A few dashes of Worcestershire sauce
2 egg yolks
A handful of chives, very finely chopped
1 chilli, very finely chopped
A few slices of your favourite bread, toasted
A few handfuls of watercress or wild rocket or baby spinach leaves

Method

In a bowl, combine the meat, the onion, the gherkins, the capers, the Worcestershire sauce, the mustard, the tomato sauce, the egg yolks, the chives and the chilli.

Season generously with salt and pepper, taste and adjust accordingly.

To serve, spoon out some beef mixture into a round mould and turn out onto plates. Serve with toast and a handful of leaves.

Cook’s note: Eat immediately – if left the mixture will start to lose moisture. Also, remember these amounts are guidelines. How much you use is totally up to you. This is simple stuff guys.

It looks impressive, it’s easy to make, it’s healthy and if you do the chopping in advance it’s perfect for an impressive dinner party option. Give it a whirl.

Click here to watch Andy cook this dish for South Africa's best chef, David Higgs.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Duck egg ravioli with exotic mushroom sauce

Spring pea and Parmesan “Quiche Lorraine”

Pickled Angelfish

Beetroot tarts

Oyster Mushroom and Crispy Egg

Deboned leg of lamb with herb rub

Crispy tenderstem fingers

Chocolate Guinness cake with beer ice cream

Gorgonzola and Serrano ham

Lamb shanks in patterned phyllo blankets

Swakopmund seafood soup

Steak tartare

Steak tartare

Ingredients

Method