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40 minutes

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Alfredo pasta with a South African twist

15 minutes

Lemony green soup with yoghurt, sweet potato fries and dukkah

10 minutes

Chicken recipes

Chicken-and-paneer butter masala

15 minutes

Anchovy recipes

Brandy-roasted exotic mushrooms with fondue

30 minutes

Brandy-roasted exotic mushrooms with fondue

By Hannah Lewry

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

2 x 300 g punnets Woolworths mixed exotic mushrooms
3–4 T olive oil
sea salt and freshly ground black pepper, to taste
2 T brandy
3 sprigs rosemary
50 g butter
white anchovies, for serving

For the cheese fondue:

2 t lemon juice
1½ cups white wine
1 t cornflour
200 g Gruyère, grated
200 g Emmenthaler, grated
1 x 70 g pack Woolworths speck
ciabatta or sourdough toast, for serving

Method

Preheat the oven to 180°C. Toss the mushrooms in the olive oil and season to taste, then spread out in an even layer on a baking tray and roast for 10–15 minutes.
Increase the oven’s temperature to its highest and add the brandy, rosemary and butter and roast for a further 5–10 minutes.

To make the fondue, simmer the lemon juice and white wine in a small saucepan for 15 minutes. Mix the cornflour with 1 t water to make a slurry. Add the grated cheese to the saucepan and stir until melted and well combined. Stir in the cornflour and cook for 2 minutes. Serve immediately with the mushrooms on the toast with the speck and anchovies.

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Brandy-roasted exotic mushrooms with fondue

Brandy-roasted exotic mushrooms with fondue

Ingredients

Method