This recipe is a real crowd pleaser with kids and adults alike from Rozanne Stevens.
Rozanne says: "This is my mom’s favourite dessert – a gorgeous confection of marshmallowy meringue, plenty of summer berries and whipped cream. I love adding a good splash of Baileys Irish cream liqueur for a little sophistication."
My brother André is the natural gourmand in our family, effortlessly putting ingredients together to create superb meals. After visiting Greece in his early twenties, André came back with a passion for Greek cuisine: rosemary infused lamb, crunchy salads and lots and lots of lemon! As a long distance runner, Greek cuisine is a healthy lifestyle choice. Just not too much baklava and shortbread!
Rozanne Stevens shares this BBQ recipe that uses Clonakilty Blackpudding - go on, give it a try!
Rozanne says: "Anchovies can be bought in tins or glass bottles, preserved in salt and oil. They are an indispensable Pantry Pal in Italian cooking. They melt into dishes, imparting a rich, salty, savoury flavour. Don’t be put off, as they aren’t fishy and really work like a condiment. Be brave – try them! My dad is a pro at barbecuing, especially lamb. This may look like a large, daunting piece of meat, but it’s actually very simple to cook and a hassle-free way to feed a crowd. The marinade and salsa are based on classic Italian flavour combinations and always work."
Rozanne says: "Capers are the fruit of flinders rose. I love the tiny nom pareille capers that are salty and delicate and go extremely well with fish, in salads and even on pizza! The larger caper berries on the stem look very attractive in a dish and aren't as salty. Capers come pickled in brine, so make a long lasting Pantry Pal, on hand to jazz up your recipes."
Rozanne says: "This is my mom's recipe and it is the easiest, most decadent chocolate pudding. It is like a giant chocolate fondant baked in a lasagne type dish. There are two parts to the recipe, a sponge batter and a sauce. These get made separately and then poured into the dish. They curdle and look strange, but during baking they separate and you get chocolate sponge on the top and a rich dark chocolate sauce underneath. Serve warm with cream or ice cream and fresh or frozen berries. Some of the solid ingredients are measured by volume in millilitres, so use your measuring spoons for small amounts and your measuring jug for larger quantities."
My dad, Norman, cooks the best steak ever. Normally on the 'braai' or BBQ, but with his top tips you'll get a great result in a heavy based pan. Fillet may be seen as the most sought after cut of steak, but I prefer rib eye steak any day. It has a great flavour and texture. Also very forgiving of a cook practicing to perfect pan frying steak skills. The creamy mustard sauce is just delish and can be used with chicken or pork instead.
My dad is a pro at barbecuing, especially lamb. This may look like a large, daunting piece of meat, but it’s actually very simple to cook and a hassle-free way to feed a crowd. The marinade and salsa are based on classic Italian flavour combinations and always work.
This is the very first stir fry recipe I cooked in the wok that my dad bought me when I was 17. The wok is still going strong and so is this recipe. The ish factor is the sauce and the marinade. Hoisin sauce has a lovely sweet plummy taste and oyster sauce is deep and rich, perfect for beef. The pale dry sherry is the substitute for Chinese rice wine,and really enhances the aromatic heat of the ginger. Use extra veggies if preferred and serve with rice or noodles to mop up the sauce.