Friends coming over?
Scatter over torn basil leaves and serve with crusty bread.
I never reallly enjoyed porridge until I moved to Ireland, now I love it for breakfast with fruit and yoghurt. The Irish soil and climate produces highly nutritious, good quality oats. The grains fluff up really well and have a lovely texture, not boarding school gloop
Boerewors is a traditional South African sausage made from beef or lamb and flavoured with special blends of herbs and spices. I like my boerewors quite spicy with loads of coriander and white pepper. You can make it for the rest of the year using butternut squash instead of Halloween pumpkin
This is a great lunch box sandwich or picnic pleaser from Rozanne Stevens
When I first moved to Ireland I was baffled and slightly horrified by the coleslaw/ham and coleslaw/cheese combo. In South Africa I'd only ever had coleslaw as a salad with a 'braai' (BBQ). Now I secretly enjoy this mayonnaisey concoction on a crusty roll! A real superfood, cabbage is such an integral part of Irish cuisine that I decided to give coleslaw the ish makeover. Use red cabbage, add another Irish superfood-seaweed- and lots super seeds and sprouted seeds and you have a super slaw. The dressing in this recipe is a lighter, zingier alternative to plain mayonnaise.
This recipe makes the most gooey, decadent chocolate brownies imaginable. A word to the lads: if you have annoyed your missus, a tray of these will go a long way to patching things up. With chocolate as the mortar. The frozen raspberries work brilliantly as they stay whole during the baking process, adding bursts of pink tartness in the slab of chocolatey goodness.
English mustard powder is a seasoning and cooking condiment made from ground mustard seeds, turmeric and flour. It has a strong, sharp taste that is pungent rather than hot. You can also buy it ready prepared as a paste in a jar. I use English mustard to flavour salad dressings, marinades, basting sauces and any time a little oomph is required. It’s a multi-purpose Pantry Pal.
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.
It can be tricky to find a dessert to finish off an Asian meal. Fresh exotic fruit is the ideal choice, but sometimes we want a little decadent touch. This delicious syrup is heavenly, my students go gaga over it. Make extra and keep in a clean screw top jar in the fridge for 2 weeks. Heat up and serve with vanilla ice cream - delish! The ish factor are the aromatic spices and lime juice used in the syrup.