Food & Home Entertaining

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JUNE 2016: MACHO MEALS
MEAT & POULTRY
Braised shin in red wine with buttered
porcini mushrooms ................................... 84
Breakfast tart ............................................. 59
Coconut green curry-poached chicken
breast and noodle salad ........................... 80
Fried banana, bacon and ricotta
lapjack stack ............................................. 59
Ginger and chilli pork in lettuce
cups topped with a soft-yolk
poached egg .............................................. 49
Lamb chops with crispy breadcrumband-herb
salsa ......................................... 106
Pappardelle with slow-roasted lamb
ragù, blackened vine tomatoes,
Parmesan and basil ...................................12
Pizza cones .................................................16
Savoury croque-monsieur breadand-butter
pudding with a
Cheddar sauce .................................. 107
Shredded-lamb brioche sliders with
harissa mayonnaise and rocket ............... 66
Slow-roasted lamb-shank saag
with fresh mint leaves ............................... 79
Spiced beef illet with carrots and
plum jus .......................................................70
Sweet and spicy Asian
pork skewers ............................................. 23
Tenderstem broccoli with
crispy prosciutto ........................................ 85
The Eatalian oxtail ..................................... 69
Wafles with almond-crusted chicken
and barbecue mayonnaise ....................... 49
Warm baby-marrow salad with
butter-fried edamame beans and
bacon vinaigrette ....................................... 53
DRINKS
Celery, apple, spinach, lime and
ginger juice ...........................................45
Hot Toddy triplets ................................75
Vietnamese iced coffee .......................23
FISH & SEAFOOD
Anchovy, rosemary and
Parmesan butter with
chargrilled ciabatta toast ................... 114
Breakfast pizza ....................................62
Cashew, coconut and tomato ish
curry with fresh fennel salsa and
chargrilled naan bread .........................77
Creamy celery, chilli and
prawn spaghetti ...................................46
Prawn passion .....................................72
Prawn, sweet potato and lime curry
with fresh coriander .............................77
Salt-baked ish with
harissa paste ........................................31
VEGETARIAN
Artichoke and kale-stuffed
conchiglioni ..........................................83
Aubergine, buffalo mozzarella and
sun-dried tomato stack .......................32
Caramelised pear and vanilla-bean oats .. 59
Chickpea dumplings in tomato curry
with fresh basil .....................................78
Condensed milk and vanillaroasted
igs ..........................................23
Garlicky wild mushrooms on
rye toast ...............................................48
Meze platter with latbreads, baba
ganoush, hummus and olives ..............24
Mushrooms on toast ............................60
Pan-roasted potato and pesto
green-bean salad .................................85
Parsnip, rosemary and sage soup
with blue cheese ..................................48
Roasted pumpkin slices with
a sun-dried tomato, cashew and
rocket sauce ........................................53
Winter panzanella salad with
crumbed corn and ricotta fritters,
and a blue-cheese dressing ..............104
DESSERTS & BAKING
Caramelised grapefruit tartlets with
a caramel-custard illing ........................... 54
Caramelised red-onion and
pine-nut focaccia ...................................... 83
Cashew, coconut and rose granola ..... 102
Celery, apple, pecan and walnut
caramel tart .................................................47
Chocolate terrine with hazelnut
praline and salted-caramel popcorn ....... 33
Cookies ’n cream ring doughnuts ............91
Hazelnut and Nutella chocolate torte ...... 87
Milk tart-lavoured sweet labneh with
orange-poached pears ..............................57
Pineapple and coconut sojee
(semolina pudding) .....................................18
Winter pumpkin and pear trile with
Rooibos custard ........................................ 53
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FROM PAGE 115
1 Basil 2 Maggots 3 Cheese
4 A female chicken less than one
year old 5 Crab meat 6 Tibet
7 Tabasco 8 Lithuania 9 Sheep
10 True 11 German toast
12 Dachshund sausage
13 Hungary 14 Jack
15 Horseradish
All baking recipes in this magazine have
been tested at high altitude. Follow this
guide for baking at sea level:
Lower the oven temperature by 10°C
ALTITUDE BAKING
For every 5ml (1 tsp) baking powder,
increase by 1 – 2ml
For every 220g (1 cup) granulated sugar,
increase by 15 – 30ml (2 – 3 tbsp)
For every 250ml (1 cup) liquid, decrease
by 30 – 45ml (2 – 3 tbsp)
For every 120g (1 cup) lour, decrease by
15ml (1 tbsp)
116 JUNE 2016