Lettuce is a cool season crop, so gardeners will be harvesting their own supplies in the winter months. In honour of this, Chef Andy’s dish for this issue includes cooked iceberg lettuce. It’s unusual but very tasty; do try it!
Ingredients: 4-6 Large Green Tomatoes – Sliced 5mm thick Salt and Pepper Flour for dusting 2 eggs, beaten Maize meal or bread crumbs Vegetable oil Preparation: Season the tomato slices with salt and pepper then dust lightly with flour. Dip each slice into the beaten egg, allow the excess to drip off, coat generously with […]
A classic French recipe which is easy to make and will make hungry tummies full and satisfied. Ingredients: 500g onions (about 5 large onions), peeled, cut in half and thinly sliced 2 tablespoons olive oil 2 tablespoons butter 2 cloves garlic, crushed ½ teaspoon sugar 750 ml beef stock ½ cup red wine Salt and […]
• Line a flat serving dish with fresh salad leaves. • Add a layer of thinly sliced tomatoes. • Sprinkle over some chopped, marinated sweet piquant peppers (Annalise marinates her own home-grown peppers (a variety of Capsicum baccatum) for three months in a mix of water, vinegar and sugar). • Next comes a layer of […]
This is definitely a ‘beginning of the month’ dish filled with creamy avocados, succulent prawns and spicy paprika filled sausage, doused in a sharp and sweet grapefruit and honey dressing. For an ‘end of the month’ dish simply scoop out the avocado and eat as is. Ingredients for 4 2 avocados peeled and sliced […]