Texan-rubbed bbq wings with blue cheese, Texan-style bbq sauce and Texan dry-rubbed sweet potato wedges

45 minutes

Sandwich recipes

Pulled beef sandwich with coleslaw and crinkle-cut chips

20 minutes

Chilli recipes

Smoked beef brisket, burnt-end beans and roast corn with chilli-and coriander salsa

1 hour

Bacon recipes

American macaroni cheese with sticky maple bacon

1 hour

Battered and

Smoked giant beef ribs with beer-battered onion rings and jalapeno pickle

10–15 minutes

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Tarragon-infused brown mushroom pasta

20 minutes

Potato recipes

Grilled pink fir potatoes with pickled cucumber salad

20 minutes

Chicken recipes

Chicken skewers with apricot and tamarind

15 minutes

Steak recipes

Prime rib steaks with onion puree

40 minutes

Chicken breast

Poached chicken breasts

25 minutes

Lamb recipes

Grilled leg of lamb with minted yoghurt and fresh pea rice

15 minutes

Sweetcorn bread with Parmesan ice cream and lemon confit

60 minutes

Sweetcorn bread with Parmesan ice cream and lemon confit

By Maranda Engelbrecht

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 60 minutes

Ingredients

850 gf raw sweetcorn kernels cut from the cob
140 g cake flour
1 1/2 t baking powder
55 g soft butter
2 free-range eggs
1 t salt

For the Parmesan ice cream:

120 g Parmesan, grated
190 ml double-thick cream

For the lemon confit:

4 lemons
200 g sugar

Method

1. Preheat the oven to 180°C.

2. Process half the corn kernels in a blender until smooth. Transfer to a mixing bowl and combine with the remaining corn. Add the flour, baking powder, butter, eggs and salt and mix gently.

3. Pour into an 20 x 15 cm loaf tin or an ovenproof dish. Bake for 55 to 60 minutes, or until golden brown. Remove and cool slightly. Cut into slices while still warm and serve with the Parmesan ice cream and lemon confit.

4. To make the Parmesan ice cream, heat the cheese and cream in a double-boiler. Stir until the cheese has melted. Pour through a strainer or sieve and place into a container and freeze until set or churn in an ice-cream maker according to manufacturer's instructions.

5. To make the lemon confit, remove the zest from the lemons, discarding the pith. Slice the zest julienne. Segment the lemon flesh and place into a bowl. Squeeze any remaining juice from the lemon over the segments. Blanch the zest in a little boiling water in a small saucepan for 1 minute. Discard the water and repeat the process three times using fresh water every time. Place the lemon segments and sugar into a small saucepan and add the zest. Simmer over a low heat for 15 to 20 minutes until the segments have broken down and the liquid is well reduced. Chill until required.

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Avo ritz fish burger

Texan-rubbed bbq wings with blue cheese, Texan-style bbq sauce and Texan dry-rubbed sweet potato wedges

Pulled beef sandwich with coleslaw and crinkle-cut chips

Smoked beef brisket, burnt-end beans and roast corn with chilli-and coriander salsa

American macaroni cheese with sticky maple bacon

Smoked giant beef ribs with beer-battered onion rings and jalapeno pickle

Tarragon-infused brown mushroom pasta

Grilled pink fir potatoes with pickled cucumber salad

Chicken skewers with apricot and tamarind

Prime rib steaks with onion puree

Poached chicken breasts

Grilled leg of lamb with minted yoghurt and fresh pea rice

Sweetcorn bread with Parmesan ice cream and lemon confit

Sweetcorn bread with Parmesan ice cream and lemon confit

Ingredients

Method