Spinach ricotta Gnudi, Photo credit

This dumpling either Malfatti or called Gnudi…. essentially gnocchi, because of the rough look called Malfatti in Siena or Gnudi as it is called in Florence translating to naked basically without an outer dough like ravioli. We like serving it with a tomato sauce or a burnt sage butter with hazel nuts and more parmesan. In this recipe we have a lot more parmesan than in some, but then that is how we like it, cheesy. With a lot of the older recipes the egg is omitted as it is rested for longer in semolina before cooking forming a barrier.

Use some of the liquid when finishing in the butter, gives some body to the sauce.

200g Ricotta Cheese
200g Parmesan Cheese, grated
180 g spinach, sliced chiffonade or chopped very finely and cooked (steam or boil and drain well)
2 eggs
1 eggs yolk
1 Tbsp (15 ml) fresh sage, chopped
1 Tbsp (15 ml) fresh parsley, chopped
60 g flour
white pepper
roughly ½ C (125 ml) semolina
Gnudi (best made a day ahead)
Combine the Ricotta, Parmesan, spinach, eggs and egg yolk and chopped herbs. Fold in the flour and combine, add more flour if the mixture is too sticky (must be able to roll into balls). Season to taste with salt and white pepper.
Line a dish that you can seal to refrigerate with a thin layer of a semolina. Portion the gnudi mixture and roll into equal sized balls. Roll the gnudi in extra semolina making sure each is coated. Place the gnudi into the dish with the layer of semolina, don’t let the gnudi touch each other or the sides of the container as they may stick. Refrigerate.
Repeat this step every 2-3 hours. Do this about six times. Remove from the semolina.
Sage Beurre Noisette
100-120 g butter
12-16 sage leaves
50-80 g macadamia nuts, coarsely crushed and toasted

Parmesan, shaved or grated as needed
Place the butter in a heavy bottomed saucepan and heat, allow to bubble and froth. Do not burn, it should become nutty as the butter browns. Add the sage leaves and allow to cook and crisp up..
To cook the gnudi, bring a saucepan of salted water to the boil. Place the gnudi into the water until they rise to the surface and float (±2-3 minutes).

Remove from the water and gently coat in sage beurre noisette and top with crushed macadamia nuts. Serve with shaved or grated Parmesan.

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Grilled Cheese

Grilled Cheese Photo Credit

Use any bread you like, I prefer a sour dough that I pre slice and defrost as I need for those late night cheats.

Serves 1
1 tablespoon soft butter(no margarine)
2 slices 2cm sliced sourdough, one to two days old
120g grated or sliced healeys mature cheddar

Heat a thick bottomed pan to a medium
Completely butter sour dough bread on both sides
Place both slices sour dough in pan and gently cook until golden brown, about 2-3 minutes.
Turn over and place cheese on one, close and continue to cook until golden brown. Turn over abd cook other side until golden brown.
Cheese needs to melt.
Serve with pickles

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Roasted Vegetable Tart

Vegetable Tart Neville Lockhart Photography

Vegetable Tart
Neville Lockhart Photography

Roasted Vegetable tart
This is a great summers day dish, served cold with a rocket salad and some prosciutto. I did this recipe the first time for Food & Home a couple of years ago, it features on the Oasis buffet as a firm favourite.
Yield: 1 large tart 28-30 cm diameter

I like making my own slow roasted tomatoes, if you are on the lazy side use some sundried tomatoes
650g plum tomatoes cut in half (dried will be 220g – 280g)
1 crushed garlic clove
10ml olive oil
Pinch black pepper
Maldon salt to taste
1 tsp Thyme picked
40ml olive oil
3 baby marrows
2 medium brinjals
2 red peppers
1 red onion
15g parmesan
15g pine nuts

7 garlic cloves roasted (more if needed)
40g pitted olives
80g cream cheese
40g parmesan
1 tbsp chopped parsley

350-400g Short crust pastry

Season tomatoes with salt and pepper, add olive oil and thyme. Place in roasting tray with garlic bake at 70 C for 3-5 hours. This can be done the day before
Rub red peppers with a little oil and char grill until black, place in a plastic bag to sweat and leave before peeling.
Roast onion in oven at 180 C for 1 hour with garlic placed in foil and a touch of seasoning and oil. Re move skin, cut into 8 and put one side until needed.
Allow the garlic to cool slightly, cut across the whole bulb and squeeze out the soft sweet flesh. Set on side.
Wash trim baby marrows and slice into 5 mm slices.
Wash and trim brinjals slice into 5 mm slices.
Cook until golden remove and set one side.
Clean peppers remove skin and seeds, season cut into 3-4 cm pieces
For the base, mix garlic pulp, chopped parsley, cream cheese, Parmesan and ½ roasted chopped onion with pitted olives. Adjust seasoning.
Pre heat Oven
Line greased tart mould with rolled out pastry 3mm thick. Allow the pastry to hang over the sides.
Prick the base and blind bake at 200 C for 10-15 min
Remove and allow to cool slightly Trim excess pastry
Fill base with the cream cheese mixture
With alternating layers start on the outside overlapping tomato then brinjal, then pepper, baby marrow, onion start again with tomato repeat process until the whole tart is filled.
Sprinkle with Parmesan and pine nuts

Bake for 10-15 minutes at 180 C until golden brown

Cool serve

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Yield: 1 whole Snoek (4 people)

Remember the left overs, if it makes it that far, snoek-fritters with sweet potato and apricots.

1.5 kg whole lightly salted snoek butterflied

(basting for snoek)
100ml apricot jam
2 chillie chopped
4 cloves garlic
4 lemons juiced
100g butter

Light fire
Bring all ingredients to boil for basting remove from heat.
Open snoek and place on braai grid. (baste oil on skin this will aid in not sticking to grid)
Baste, and place on hot fire skin side down.
Cook skin side for about 6-8 minutes. Keep a close eye as it can burn quickly, watch flames as the butter will provide extra fuel for flames.
Turn and continue to cook flesh 6-8 minutes.
Turn again keep basting until cooked through.
Snoek will cook quickly, so watch not to overcook.

Serve with sweet potatoes

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Curried Duck Egg

Curried Duck Egg

We have always featured egg in some form or the other, it is after all the perfect meal. Recently I discovered a wonderful new supplier (Feed Me Free Range Products) situated just below Sir Lowry’s Pass with beautiful chickens, ducks and goose lying in the fields basking in the sun. Lou passed on some duck eggs to try, so I could not resist one of my favourites.

As curry and egg belong together, we decided to cook the duck egg at a low temperature, 63.3 C for one hour, at the base we placed a lentil dhall. Accompanied by a sweet and sour curry sauce, mango atchar, poppadoms and charred potatoes.

Photo credit – 

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Cornish Pastries

Cornish Photo Credit -

Photo Credit –

Yield – Approx. 12


460g cake flour
pinch salt
240g butter
30ml water
1 egg wash

60ml butter
20ml olive oil
460g beef, small cubed
Flour for dusting
1 large onion, cubed
2 thyme sprigs
salt & freshly ground black pepper to taste
200ml good-quality beef stock
2 carrot, small cubed
2 turnip, small cubed
Worcestershire sauce
10ml flat-leaf parsley, finely chopped
1 potato, small cubes

Traditionally the mixture was placed in the pastry raw, I prefer cooking the mixture prior.

1. For the pastry, sieve the flour and salt into a bowl or onto a tabletop. Make a large well and grate in the butter and add the water. Stir until absorbed. Knead the pastry until smooth and leave in the fridge for at least 30 minutes before using.
2. To make the filling, melt the butter with the olive oil in a frying pan and fry off beef that has been dusted in flour. Remove and set aside.
3. In the same frying pan, add the onion, thyme and season.
4. Add enough stock to moisten and bring to simmer, making sure that the mixture is not thick. Add the carrot, turnip and potato. Bring back to a simmer. Adjust the seasoning and mix in the Worcestershire sauce. Sprinkle with the parsley and cool before use
5. To make the pasties, roll out the pastry to about 4mm – 5mm thick and cut into 6 rounds of 15cm.
6. Preheat the oven to 200*C
7. Dampen the edges with water and bring the sides of the pastry together to make a parcel. Support the pastry with your left hand and, using your forefinger and thumb, turn the edge over and at the same time twist it, crimping it together so that it resembles a rope.
8. Place on a baking tray with the crimped edge facing the top. Brush with milk or egg wash and make a small hole to release the steam. Bake for 15 minutes.
9. Reduce the temperature to 180 *C and bake for another 15 minutes.

• Grating the butter makes it easier to rub into the flour.
• Pasties can be frozen raw, then defrosted and baked when required

Photo Credit –


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Photo credit

100g butter
100g chopped onion
5g African wild garlic
800g cleaned and cut Jerusalem Artichokes
120ml vegetable stock
120ml white wine
½ tsp lemon zest
200g cream
sea salt and ground black pepper
100g Parmesan grated
100g Baby spinach
2 tbsp chopped chives
2 sheets 28cm 28cm puff pastry approximately 600 -700g
50ml egg wash

Heat butter in a large sauce pan. Add onion and soften, add the artichoke and continue to braise deglazing with white wine as needed. Add stock with lid and continue to cook until almost tender.
Add cream. Bring back to a simmer.
Remove from heat and add cheese and spinach.
Leave to cool completely.

Lightly roll out the pastry on floured work surface and cut out disc 28cm
Spread over the chilled artichoke mixture, leaving a edges clear all the way around.
Roll out second disc and pace over the top.
Press the edges down to seal.
Brush with egg wash.
Use a sharp knife to score curved lines on top of the pie and the edges. Place pie on a
heated tray and bake in pre heated oven at 210°C about 20 mins, drop temperature to 190 and continue to bake for another 20 minutes until the top is golden brown and the pastry cooked through. Allow to rest 10minutes before cutting and eating.
Serve warm.

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Nasi Goreng

Nasi Goreng Neville Lockhart Photography

Nasi Goreng
Neville Lockhart Photography

Simply fried rice made from pre-cooked day old rice that has been highly spiced with a sweet soy sauce, shallots, garlic, ginger, tamarind and chilli
….maybe it is not so simple!
years ago I had the opportunity to travel to Jakarta(Batavia), It is here that I discovered that there was not one recipe, but as many as there were chef’s in the kitchen if not more.
The chef at the Gran Melia in Jakarta got upset one day when he reached his limit after endless complaints of the consistency of the Nasi Goreng in the Hotel.
This national dish was different everyday….it was becoming an embarrassment.
The chef on duty dictated the recipe and the method and this meant that the guest experience was never the same.
So the chef arranged a cook off on a grand scale to determine the best Nasi Goreng in the kitchen, needless to say 80 dishes were presented in the hotels Banqueting kitchen each presented by a chef with pride, old family recipes revealed so many different versions, so many secrets.
None wrong or right but all different, some with nuts, some spicier, some more sour, the room was filled with with strong aromas lime, shrimp paste and lots of hiden secrets….
So from this experience I stole a little from everyone and I created a base recipe based on a paste which I have been using for for years, although not needed, it did make a difference as the dish stayed dry and as never presented to wet. … was consistent.

Nasi goreng typically includes chicken and prawns, with either fried egg or egg omelette.
Krupuk (prawn crackers) as well as crispy onions is an included as an accompaniment with tomato and cucumber as a side sometimes lettuce is added.
Kechap manis with chilli is served as a condiment to add extra bite and sweetness as needed.
Nasi goreng is the national dish of Indonesia, with many variations some more exotic some very simple.

The origin most likely from Chinese fried rice, as with bakmie goreng which uses the same ingredients with noodles.
The main difference between Chinese fried rice and nasi goreng is the use of more spice and the use of sweet soya sauce also known as kecap manis.
Like in so many countries recipes are handed down from generation to generation and so many variations appear, it has a lot to do with what is available and what is left over from the night before.
Nasi Goreng is enjoyed at any time of day, my personal favourite is at breakfast, adding a fried egg and a little more vegetables is sheer bliss, we used to add spiced deep fried poached egg when I was working at the Saxon, happiness.
Often other addition are found in the dish especially if served for dinner or lunch, like lamb or beef satays, vegetable pickles and prawn crackers

Ingredients (serves 4)
3 cups long-grain rice (cold cooked)
2-3 tablespoons special paste
1 tablespoon sweet soya
peanut oil for frying
½ onion thinly sliced
1 teaspoon sambal olek or fresh chopped chili
1 garlic cloves, finely chopped
60g carrot, peeled, finely julienned
80g cashew nuts
30g bean sprouts
1 tomato concasse (optional)
80g Chinese cabbage shredded
250g chicken thigh, cut into strips or pieces
250g prawns, peeled, de-veined, chopped or halved
3 spring onions sliced

other condiments
4 fried eggs or very thin omelettes
40g Krupuk + oil for frying
2 spring onion sliced
2 fine julienne chilies
2 Tomatoes cut into 6 wedges each
¼ cucumber cut into batons
Pickled vegetable selection
Sweet soya with chopped chili 2tsp with a 100ml sweet chilie
4 x lamb satays
Sambal oelek
¼ cup crispy onion rings

Method for Nasi Goreng
Heat 2 tablespoons oil in wok over high heat.
Add onion and sauté, garlic, ginger and paste.
Add chicken
Stir-fry for 30 seconds to one minute, will be fairly strong and aromatic.
Add nuts
Stir-fry for 30 seconds
Add prawns, cabbage, carrot, sprouts
Add tomato concasse
Add rice continue cooking, everything happens very quickly so ensure that the mixture is kept moving all the time.
Add a little sweet soy if needed add spring onions.
Stir-fry until rice is well heated and cooked through.
Serve in a bowl
Top with fried egg or shredded omelette, sprinkle with fried onions.

Serve with sliced chillies, krupak, tomatoes, cucumber, pickles and lamb satays.

Recipe for paste
3 baby onions or shallots
30g chilies
½ tsp sesame oil
1 tbsp canola oil
8 ea lime leaves
1 lemon grass
20g chopped garlic
20g ginger
1 tsp lime zest
1 tsp lemon zest
1 ea lime juice
1 ea lemon juice
2 tsp sweet soya
4 tsp soya
1 cup water
1 tsp toasted shrimp paste
3 ea coriander root
1 tbsp tamerind paste
1 tbsp palm sugar grated
2 drops fish sauce (optional)
Sauté ingredients, add wet ingredients and liquidise to a fine paste, place back on the stove and reduce further over a gentle heat. Ensure it does not burn. You want to intensify the flavour.
This paste will hold a long time in a closed container in the fridge use when needed,

NB: if the paste is not needed, add
1 tsp chili
1 tsp ginger
½ – 1 tsp shrimp paste
1 tsp tamarind
2 tbsp sweet soya

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BBQ butterflied leg of lamb


BBQ Butterflied Leg of Lamb Photo by Russel Wasserfall

BBQ Butterflied Leg of Lamb
Photo by Russel Wasserfall

While we still have the holiday season going this is a great Sunday treat instead of roasting that lamb in the oven. I did this shoot with my good friend Russel Wasserfall a long time ago, for a simple Christmas lunch. We served the lamb with a baby gem and mushroom salad, new potatoes. This is to good to leave only for Christmas.
This recipe is enough for about 8 people, but I would not suggest sharing with the neighbours as it is great with sandwiches the next day.
Use a sandwich braai grid to ensure quick turn. I like to use a fairly hot fire and turn the lamb often. It is important to get that caramelisation going, this is what makes the lamb great from the fire.

1 leg of lamb 1.5 – 2 kg de boned and butterflied
4-5 cloves crushed garlic
½ onion chopped
3 sprigs rosemary picked and chopped
2 tbsp chopped parsley
6 – 8 sprigs thyme picked
Zest of one lemon
80ml lemon juice
2 anchovies
1 tsp crushed black pepper
4 tbsp olive oil

Place all the ingredients in a food processor and blend, does not have to be very smooth.

Course salt as required
3 sprigs rosemary
3 sprigs thyme
6 Bay leave

Season lamb with salt and pour over the marinade
Leave in marinade for about one hour turning when you feel like it.
Add remainder of whole herbs

When the fire is ready Braai or BBQ meat.
It does not take long, it will take approx. 30 minutes on a medium fire.
Need to ensure that the meat is turned often.
While this is happening drink a cold beer.
Baste with marinade with every turn
The fat needs to be crispy so allow more time with fat on fire side.

Cook the lamb to a medium – medium rare if needed, allow the lamb to rest for at least 15 minutes this will ensure a good redistribution of juices.

Photo by Russel Wasserfall


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Brandy pudding samosas

Rudi Heritage2


One of my favourite desserts is a brandy nut pudding with vanilla ice cream. Made this the for the first time for for a heritage shoot, thought about combining two favourites one a dessert and the other a samosa was born.
This is also a lekker way of using up those left over desserts.
16 ea

1/2 Cup -pitted dried dates
1tsp -Bicarbonate soda
½ cup -Boiling water
3 Tblsp – Brandy
2 Tblsp -Butter
½ cup-Castor sugar
1 large egg
½ cup-Flour
pinch salt
1 tsp- Baking powder
¼ cup-Pecan nuts

½ cups -Milk
2 Tbsp -Sugar
1½ Tbsp -Butter
¼ cup brandy

Turn the oven on to 175°C. Place the dates in a bowl and sprinkle the bicarbonate soda evenly over them, pour the boiling water and brandy over the dates and let it stand until it has cooled. In a mixing bowl place the butter and sugar on a high speed and whisk until pale in colour. Add the egg. Sift the rest of the dry ingredients and fold in to the egg mix. Place in already greased dish and bake for approximately 30-40min. Once cook allow to cool slightly and then pour over the sauce.

Naartjie syrup:
1½ cups freshly squeeze naartjie juice
1 cup granulated sugar
1 Vanilla pod
1 cinnamon stick

Place all the ingredients in a pot and bring to the simmer, reduce by a ¼ and take of the heat, let it stand to cool over night.

To finish
16 strips samoosa pastry
Flour slurry
Cut up brandy nut filling

Place filling at edge and fold into neat triangles, secure at end with flour slurry
Deep fry until golden brown and remove and place on kitchen paper cool slightly
serve with vanilla ice cream

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