Smoky Sriracha Barbecue Chicken with Blackened, Grilled Potatoes & a Lemon Yoghurt Dressing

November 02, 2015 in cooking, food styling, lunch

This is just the ultimate Sunday evening comfort food. This is sticky barbecue sauce taken to new heights. The spiciness of the sriracha pairs so well with the smoked paprika and the beautiful flavour of citrus from the oranges. Serve with crunchy baked potatoes, a fragrant lemon yoghurt dressing and some crunchy shaved celery for freshness. If you can, cook this outside, on the fire, it just adds that extra depth of smokey flavour and is just a happy place to be!

Chakalaka Shakshuka

October 15, 2015 in breakfast, brunch, cooking, food styling, healthy eating

Shakshuka is thought to have originated in North Africa. It’s a dish of eggs, poached in a spicy sauce of tomatoes, chilli, peppers and onion. This local version uses our very own fiery, vegetable-packed, tomato based Chakalaka. I shopped around a bit and found there are many delicious store-bought canned versions so just use your favourite.

It is, traditionally, a breakfast food, but the peppery character of the chakalaka and nourishing heartiness of the eggs served with smoky, crunchy pita breads can definitely be made into lunch, dinner or an anytime snack. The thing I love most about this recipe is its name – it sounds like a magic spell or incantation. And it pretty much is. Follow this recipe and conjure up a breakfast of supernatural magnitude.

Mieliepap Dhaltjies

August 05, 2015 in cooking, light meals, vegetarian

Dhaltjies, or chilli bites, are a Cape Malay speciality usually served at Ramadan. They are usually made with pea or lentil flour but I substituted the flour with mieliepap which gave the filling a lovely, soft, but more substantial and satisfying filling. They are delicious, spicy bites that pair perfectly with a tangy, mango dipping sauce and are lovely served as snacks around the braai or as a crunchy, light treat all by themselves.

Aromatic Moroccan Lamb with Roast Root Veg, Nutty Hummus & Crunchy, Chilli Chickpeas

May 27, 2015

Nothing says "Sunday lunch" quite like roast lamb. Instead of the traditional rosemary, garlic & lemon combination I decided to lean towards the warmer Moroccan flavours to ensure my lamb paired perfectly with the nutty hummus I have been craving. The sweetness of the meat couples perfectly with the honeyed flavours of exotic spice; cumin, clove, star anise, cinnamon, coriander seed, all spice, ground ginger, black peppercorns, fresh rosemary and lemon zest were all ground into a fragrant pulp. The lamb was coated in olive oil and rubbed with the spice mix. I then poured a glut of beautiful, raw honey all over the leg, squeezed two juicy lemons over it and popped it into a very hot oven.