Call this the Southeast Asian interpretation of the French classic. Crème brulee is given a twist with the addition of squiggly green chendol jelly.
Whisky infuses lamb with scents of cinnamon and orange peel and tones down a little of its ‘gamey’ taste.
Perfect for Christmas, these cookies can be made in advance and stored in an airtight container for up to two weeks. Unbaked dough can also be wrapped and frozen.
Sumac’s wonderful tangy flavour takes on a slight, smoky taste when seared with the scallops so use it sparingly.
Roast striploin on the plancha with olive oil for about 15 minutes on each side. This will take about one and a half hour. Make sure you do not rotate the meat until the surfaces ...
Polenta as a flour substitute makes for a light and crunchy fail-proof cake.
Cherkas says: “Pineapple crackers with foie gras is simply a great combination: sweet and sour pineapple with roasted smokey foie gras mousse.”
Few party themes are more exotic than North African adventures. Coupled with a cuisine that is steeped in spices and rich flavours, this will be one dinner to remember.
Serves: 5 Prep time: 30 minutes + 6 hours chill time Cook time: 50 minutes pink peppercorn pannacotta 1½ cups heavy cream ½ cup whole milk ½ cup caster sugar 1 tsp freshly ground pink ...
