Recipes Archive

Free-range roast lamb neck

10 hours, plus overnight chilling time

Butternut recipes

Roast smoked chicken with butternut and sweet potato bake

1 hour

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Quick pea soup with wasabi peas and bacon toasts

25 minutes

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Deep-dish Trinchado Pies

30 minutes

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Apple and olive oil layer cake with maple icing

30 minutes

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Basic three-cheese soufflé

45 minutes to 1 hour

Mushroom recipes

Stuffed field mushrooms

10 minutes

Sugar-and salt-cured beef fillet

Serves 8

Difficulty Easy

Prep Time 10 minutes plus 7 hours curing time

Ingredients

1 kg iodised salt
250 g sugar
3 T peppercorns crushed
3 T fresh rosemary chopped
1 T fresh basil chopped
1-1.5 kg beef fillet

Method

Mix together the salt, sugar, peppercorns, rosemary and basil.

Scatter the mixture onto a work surface, place the fillet on top and rub the seasoning all over it.

Wrap with cling film and set aside for at least 7 hours.

Remove the fillet from the cling film, rinse well and pat dry using kitchen paper.

The fillet will now be almost half dehydrated by the salt with the consistency of wet biltong. Slice thinly and serve.

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Free-range roast lamb neck

Roast smoked chicken with butternut and sweet potato bake

Quick pea soup with wasabi peas and bacon toasts

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Apple and olive oil layer cake with maple icing

Basic three-cheese soufflé

Stuffed field mushrooms

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Sugar-and salt-cured beef fillet

Sugar-and salt-cured beef fillet

Ingredients

Method