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      Grilled Romaine Lettuce, Sumac-Tahini Yoghurt and Pomegranates Salad

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      Lettuce is one of the most versatile salad ingredients and, almost, pairs well with most fresh ingredients. Nothing says welcome summer quite like this creation by Chef Monché Muller. In case you’re struggling to find romaine lettuce, baby gem lettuce or radicchio will make great alternatives, too. And, if you can’t find pomegranate molasses, use honey or sweet molasses. Struggling with sumac? Use lemon pepper or add a little extra lemon zest.READ MORE: A Punchy, Citrusy Salad To Usher In Spring

      Grilled Romaine Lettuce, Sumac-Tahini Yoghurt and Pomegranates Salad

      Servings 4

      1 Serving Dish1 Griddle Pan
      4 Tbsp Extra virgin olive oil 2 Tbsp Raspberry vinegar1 Tbsp Chopped mintSea salt and ground white pepper, to taste4 heads Romaine (cos) lettuce, halved lengthways175g Pomegranate rubies mint leaves, to garnishFor the sumac-tahini yoghurt:250 ml Greek yoghurt 1 Tbsp Minced garlic2 Tbsp Tahini paste1 Lemon, zested and juiced 1 Tbsp Sumac1 Tbsp  Pomegranate molasses salt, to taste
      Mix the oil, vinegar, mint and seasoning. Brush the dressing over the lettuce heads.Heat a griddle pan to smoking point, then place the lettuce, cut-side down, on the pan. Grill for 1–2 minutes until lightly charred.To make the yoghurt, mix all the ingredients, adding a dash of hot water if it’s too thick.Pipe or dollop the sumac-tahini yoghurt over the grilled lettuce, then sprinkle with the pomegranate rubies and garnish with mint leaves.

      READ MORE: You’re About To Get Addicted To This Rose-and-Raspberry Lemon Tart

      Harvest Table: A Culinary Journey Through the Wine Regions of France, Italy, Spain and South Africa

      Chef Monchè Muller’s book blossomed from a casual conversation about good food and wine into a much-loved project that tells many magnificent stories about ingredients, communities, local producers and the people behind Oddo Vins et Domaines wines. The recipes, some traditional and some curated especially for this book, are an ode to some culinary regions in France, Italy, Spain and our very own South Africa.

      READ MORE: This Easy Snap Peas Side Dish Deserves A Spot On Your Braai MenuYou may also enjoy these recipes/articles… More

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      You Need To Make Our Gingerbread Christmas Pudding Recipe This Festive Season

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      It’s time to put a new spin on an old classic. And we’d like to introduce you to this Gingerbread Christmas pudding recipe to help you do just that. You’ll warm up your pud by adding gingerbread spices and then drizzle over a luscious ginger caramel sauce for added wow factor.READ MORE: Try This Tasty Snowy Angel Cake Recipe For ChristmasPhotography: Myles New

      READ MORE: These 6 Healthy Festive Recipes Will Complete Your Christmas Menu

      3 Pre-Made Festive Desserts If You’re Running Low On Time

      While this dessert only requires 25 minutes of hands-on time, we understand you might not have more than 30 mins to spend on making a dessert. Bulk up your dessert station by stocking up on some of these delicious pre-made options from Woolworths.

      Christmas Fruit Pudding

      Looking for a Christmas pudding option sans the booze? We have just the thing for you! This fruit pudding contains no alcohol and is expertly crafted with juicy vine fruit, glacé cherries, roasted almonds and pecan nuts.

      Malva Christmas Pudding

      This locally-made, all-butter pudding with vine fruits combines two SA faves, malva pudding and Christmas pudding. It’s soaked in a creamy malva liqueur with apricots and made with free range eggs. Yum, yum yum!

      Fruit Trifle

      What’s a South African summer celebration without a trusty trifle? This trifle doesn’t skimp on any of your favourite ingredients with layers of fruit compote, jelly, vanilla sponge, custard and fresh whipped cream.

      READ MORE: How To Manage The Festive Sugar Spike This Christmas – For Adults And Kids

      Gingerbread Christmas Pudding

      This decadently spiced pud is topped with a ginger caramel sauce for extra indulgence. Yes please!

      Prep Time 25 minutes minsCook Time 4 hours hrs 30 minutes minsTotal Time 4 hours hrs 55 minutes mins

      Course DessertCuisine British

      Servings 8 peopleCalories 482 kcal

      For The Christmas Pudding175 g Raisins175 g Sultanas100 g Medjool dates, stoned and finely chopped25 g Chopped mixed peel100 ml Apple juice50 ml BrandyButter, to grease150 g Grated apple2 tsp Ground cinnamon 2 tsp Mixed spice2 tsp Ground ginger3 balls Stem ginger/Ginger Preserves, drained and finely chopped 100 g Dark brown soft sugar75 g Treacle75 g Golden syrup100 g Plain flour75 g Fresh white breadcrumbs1 large Egg, beaten25 g Vegetarian suetFor The Ginger Caramel Sauce50 g Caster sugar50 ml Water150 ml Double cream15 g Unsalted butter3 Tbsp Ginger syrup
      For The Christmas PuddingPut the dried fruit, mixed peel, apple juice and brandy into a large non-metallic bowl. Mix, cover and leave to soak overnight at room temperature.Grease a 900ml pudding basin and line the base with a disc of baking parchment. Put a 30.5cm square of foil on top of a square of baking parchment of the same size. Fold a 4cm pleat in the centre and set aside.Add remaining ingredients to the soaked fruit, mixing well. Transfer to the basin and press down. Put the foil and parchment (foil side up) on top and smooth down to cover. Tie a long piece of string securely under the lip of the basin and loop over the top to create a handle.To cook, put a heatproof saucer into a large pan that has a tight-fitting lid. Lower in the pudding and pour in water to halfway up the sides of the basin. Cover with the lid, bring to a boil and simmer for 4½hr, topping up the water as necessary.Remove the pudding from the pan and leave to cool completely. Wrap the entire basin in a layer of clingfilm followed by a layer of foil. Store in a cool, dark place and leave to mature for up to 2 months.For The Ginger Caramel SauceHeat the caster sugar and water in a heavy-bottomed pan, stirring, until sugar dissolves. Turn up the heat and bubble until a deep caramel colour – do not stir, rather swirl the pan. Remove from heat and slowly stir in the double cream, followed by the unsalted butter and ginger syrup (from a stem ginger jar). Return to the heat to dissolve any hardened sugar, stirring. Bubble for a couple of min. Take off heat. Cool slightly and serve warm or at room temperature over, or alongside, the pudding.To Reheat Christmas PuddingRemove clingfilm and foil and re-cover with a new lid as per instructions in steps 2 and 3. Following method in step 4, steam for 1½hr until piping hot in the centre when pierced with a skewer. Remove from the pan and leave to sit for 5min. Remove lid and invert on to a serving plate. Peel off baking parchment and serve with Ginger Caramel Sauce, if you like.

      Tip: Get ahead by making the Ginger Caramel Sauce up to a day ahead. Cool, cover and chill. To serve, reheat gently in a pan.
      One serving of Ginger Caramel Sauce is 1 Tbsp. Per 1 Tbsp: 74cals, 0g protein, 6g fat (4g saturates), 5g carbs (5g total sugars), 0g fibre
      Per Serving of Gingerbread Christmas Pudding: 408cals, 5g protein, 4g fat (2g saturates), 83g carbs (68g total sugars), 3g fibre
       

      Keyword Christmas, Classic Dish, dessert, sauce

      Recipes: Meike Beck and Gabriella English | Food Styling: Meike Beck | Prop Styling: Jenny Igglenden | Photography: Kris Kirkham & Myles NewThis recipe was originally published in the November 2018 issue of Good Housekeeping UK More

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      You’re About To Get Addicted To This Rose-and-Raspberry Lemon Tart

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      A fresh dessert is always a good idea, especially when it marries flavours that you wouldn’t have imagined coming together. We’ve picked this delectable creation from award-winning Chef Monché Muller‘s book Harvest Table: A Culinary Journey Through The Wine Regions Of France, Italy, Spain And South Africa. Let’s jump right in!READ MORE: This Braai Dessert Is So Simple Even Kids Can Make ItRose-and-Raspberry Lemon Tart from Harvest Table Book

      Harvest Table: A Culinary Journey Through the Wine Regions of France, Italy, Spain and South Africa

      Chef Monchè’s book blossomed from a casual conversation about good food and wine into a much-loved project that tells many magnificent stories about ingredients, communities, local producers and the people behind Oddo Vins et Domaines wines. The recipes, some traditional and some curated especially for this book, are an ode to some culinary regions in France, Italy, Spain and our very own South Africa.

      READ MORE: You Need To Try This Easy Air Fryer Milk Tart Recipe ASAP

      Rose-and-Raspberry Lemon Tart

      Chef Monché Muller

      Course Dessert

      Servings 8

      1 Food processor1 Tart Dish
      For the crust180 g Cake flour55 g Icing sugar¼ tsp Salt115 g Cold butter, cubed 1 Egg½ Vanilla extractFor the filling125 g Raspberries 100 g White sugar 3 Eggs125 ml Lemon juice 2 tsp Lemon zest90 g Cold butter, cubed 2 tsp Rose waterFresh raspberries, to decorate
      To make the crust, place the flour, sugar and salt in a food processor. Blend for a few seconds, then add the butter and blend until the mixture becomes crumbly.Add the egg and vanilla and continue pulsing until the mixture starts to come together. Do not overmix.Turn out the pastry dough onto a lightly floured surface and shape into a ball. Flatten slightly to form a disc, cover in cling wrap and refrigerate for 1 hour.Roll out the pastry to a thickness of 5 mm, then place in a greased 22 cm tart dish, trimming off any excess. Cover in cling wrap and freeze for 30 minutes.Preheat the oven to 190°C and place a rack in the centre of the oven. Prick the pastry dough using a fork, line with parchment paper, add baking beans and blind bake for 15 minutes. Remove the beans and paper and bake for a further 15 minutes until golden. Allow to cool completely.To make the filling, blend the raspberries in a blender, then strain through a sieve to remove the seeds.Whisk the raspberry purée with the sugar, eggs, lemon juice and lemon zest in a saucepan. Place over a low heat and stir using a wooden spoon for 1 minute.Add the butter while stirring until well combined. Cook for 5–7 minutes, or until the mixture is thick enough to coat the back of the spoon.Strain the filling through a sieve, add the rose water and stir. Place a sheet of cling wrap directly on the surface and refrigerate for 1 hour.Preheat the oven to 190°C. Fill the baked tart crust with the filling and smooth the top. Bake for 20 minutes, then remove from the oven, cool to room temperature for 1 hour, then refrigerate for 2 hours.Decorate with fresh raspberries to serve.

      Keyword Lemon Dessert, Rasberry

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      The Steak Recipe Guests Will Still Be Raving About Weeks Later…

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      The tri-tip steak has become increasingly popular for its great beefy taste and tender chew – and is usually a tad cheaper than its other flavour-packed counterparts such as rib-eye. A lean cut of meat with a fairly decent amount of fat, it is ideal for the grill or braai stand and adopts the flavours of other ingredients quite easily. READ MORE: 21 Amazing Protein Sources That Aren’t Meat (And Taste Great)Tri-Tip Steak With Salsa Verde Recipe

      Tri-Tip Steak With Salsa Verde

      Nutritional Facts: About 392 cal, 26.5 g fat (7.5 g sat), 35 g pro, 466 mg sodium, 2 g carb, 1 g fibre. 

      Prep Time 45 minutes mins

      Course dinner, Lunch

      Servings 4Calories 392 kcal

      900 g Tri-tip steak, trimmed4 Tbsp Olive oil, divided1 tsp Smoked paprikaKosher salt and pepper1 cup Parsley leaves½ cup Basil leaves3 Tbsp Capers, drained½ small Clove garlic, pressed2 tsp Dijon mustard½ tsp Honey
      Heat grill to medium-high. Rub tri-tip with 1 Tbsp oil, then paprika and ½ tsp each salt and pepper.Grill, turning occasionally until browned on all sides and cooked to desired doneness, 18 to 25 mins depending on size of tri-tip. It’s medium-rare when instant-read thermometer inserted into thickest part of meat registers 55℃. Transfer to cutting board and let rest at least 10 mins before slicing. Meanwhile, in mini food processor or blender, pulse parsley, basil, capers, garlic, mustard, honey, ¼ tsp salt and ½ tsp pepper until finely chopped. Add remaining 3 Tbsp oil and pulse to combine. Serve with steak. 

      Photographed By MIKE GARTEN Prop Styling By ALEX MATA Food Styling By SIMON ANDREWS

      Keyword Salsa, Steak

      Nutrition Facts: About 392 cal, 26.5 g fat (7.5 g sat), 35 g pro, 466 mg sodium, 2 g carb, 1 g fibre. READ MORE: 9 Obvious Signs You Lack Iron And Need To Change Your Diet ASAPMore stories to read… More

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      The Grilled Chicken Meal You’ll Be Eating All Summer Long

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      Rich in vitamins, high in protein and a great source of minerals, chicken also has a bonus serving of healthy fats to keep you going for longer. Chicken is also incredibly versatile and can be prepared in so many ways – from roasting and air-frying to being braaied. It lends itself really well to far more flavours than beef, making it the perfect addition to any braai.READ MORE: 17 Foods That Fight Spring AllergiesGrilled Chicken Caprese RecipeBelow, find one more chicken recipe to add to your repertoire of healthy and convenient meals to make!

      Grilled Chicken Caprese

      Prep Time 20 minutes mins

      Course dinner, LunchCuisine Italian

      Servings 4Calories 494 kcal

      1 Mixing Bowl1 Serving Platter
      Canola oil for grill grates1 Tbsp Red wine vinegar3 Tbsp Plus 2 tsp olive oil, divided Kosher salt and pepper Small fresh basil leaves1 small Shallot, finely chopped1 cup Corn kernel, from 1 large ear or frozen and thawed470 g Mixed-colour grape or cherry tomatoes, halved 170 6 Boneless, skinless chicken breasts¼ cup Fresh mozzarella, sliced
      Heat grill to medium-high. Clean grill and lightly oil with canola oil. In bowl, whisk together vinegar, 3 Tbsp olive oil and 1/3 TSP each salt and pepper; stir in shallot. Add corn grape tomatoes and toss to combine; set aside. Rub chicken with remaining 2 tsp oil, season with 1/2 tsp salt and 1/4 TSP pepper and grill until cooked through, 4 to 6 mins. per side. Arrange chicken, sliced tomatoes and mozzarella on platter. Spoon corn mixture and any juice from bowl over top, then sprinkle with basil. 

      Photographed By MIKE GARTEN Prop Styling By ALEX MATA Food Styling By SIMON ANDREWS

      Keyword chicken

      Nutrition Facts: About 494 cal, 28 g fat (9 g sat), 26 g pro, 630 mg sodium, 17 g carb, 4 g fibre.READ MORE: This Crispy Apple Chicken Casserole Is Ultimate Comfort FoodMore stories to read… More

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      Dessert On The Braai? Nail It With These Easy BBQ Strawberries With Black Pepper Honey Glaze

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      The braai shouldn’t just be reserved for big cuts of meats and hearty sides. Fire can create magical desserts, too. Allow us to present you with this braai dessert recipe from beloved South African chef Reuben Riffel. It’s simple, sticky, saucy and sweet; everything you want from a dessert.READ MORE: More Braai Dessert Recipes Here! Try These Mini Chocolate Braai Pies“When you’re sitting around a braai to eat and keeping the coals alive while you set the world to rights, you might as well turn to the fire for dessert as well. This is a playful way of taking fresh strawberries to another level. Best when they are in season and bursting with flavour from the sun… the larger the berry, the better,” explains Reuben Riffel. Riffel is the creator of this recipe that can be found in his brand-new cookbook Braai.

      “The recipes in this book are the tried and tested ones that got the thumbs up from friends and family, and range from incredibly simple to more creative. You’ll find different meats and seafoods, loads of vegetables and salads… and a good helping of quick and easy snacks to keep everyone happy kuiering by the fire while you cook the main event,” says Riffel.

      READ MORE: These Gingerbread “Ice Cream” Sandwiches Will Be Your New Go-To TreatReuben Riffel’s Easy Braai Dessert Recipe

      BBQ Strawberries with Black Pepper Honey Glaze

      Reuben Riffel

      When you’re sitting around a braai to eat and keeping the coals alive while you set the world to rights, you might as well turn to the fire for dessert as well. This is a playful way of taking fresh strawberries to another level. Best when they are in season and bursting with flavour from the sun… the larger the berry, the better. 

      Prep Time 5 minutes minsCook Time 10 minutes mins

      Course DessertCuisine Braai, South African

      Servings 6 people

      24 Large, plump strawberries with stems attached4-6 Skewers (if wooden, soaked in water)Vanilla ice-cream, for serving Black Pepper Honey Glaze1 cup Honey1 tsp Fresh ginger, grated2 Tbsp Balsamic vinegar2-3 Tbsp Ground black pepper (to taste)
      Preparing the GlazePreparing the StrawberriesGrill the StrawberriesPrepare very hot coals.Grill the strawberries, turning the skewers from time to time, giving them another brush of syrup with each turn, for about 4-5 minutes or until they start to caramelise.

      Keyword braai, dessert, Easy Meals, Fruits, Healthy Recipes, south african recipe

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      Cast-Iron Spinach And Artichoke Dip, Perfect For Any Gathering

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      Whether you’re hosting your in-laws, colleagues, your former high school mates or self-care Sunday with the girls, this spinach and artichoke dip is easy enough on the palette to be liked by all and is perfect for any gathering.READ MORE: These 7 Delish Pasta Sauces Also Burn Fat And Boost Your HealthSpinach and Artichoke Dip Made Easy

      Cast-Iron Spinach & Artichoke Dip

      Whip up this creamy Spinach and Artichoke Dip for an easy, crowd-pleasing appetiser that’s perfect for game day or a cosy night in.

      Prep Time 45 minutes mins

      Course Side Dish

      Calories 386 kcal

      1 Cast-iron skillet
      Canola oil, for grill grates220 g Cream cheese, at room temp½ cup Sour cream1 tsp Lemon zest plus 3 Tbsp lemon juice1 large Clove garlic, grated56 g Parmesan, grate (About ½ cup), dividedKosher salt and pepper400 g Artichokes, drained and chopped250 g Frozen leaf spinach, thaw and squeezed dry1 small loaf Country bread, sliced3 Tbsp Olive oil
      Set up grill for direct and indirect cooking and heat to medium. Once hot, clean and lightly oil grates with canola oil. In bowl, combine cream cheese, sour cream, lemon zest and juice, garlic, ¼cup Parmesan and ½ tap each salt and pepper. Fold in artichokes and spinach. Transfer to 20 cm cast-iron skillet.  Top with remaining ¼ cup Parmesan and cover with aluminium foil. Place skillet over indirect heat and cook, covered, 10 mins. Remove foil and rotate skillet, keeping over indirect heat; cook uncovered, until bubbling and golden brown, 18 to 20 mins. Remove from grill.Drizzle bread with olive oil and grill on direct heat, turning occasionally, until crisp, about 1 min.  Serve with dip. 

      Photographed By MIKE GARTEN Prop Styling By ALEX MATA Food Styling By SIMON ANDREWS

      Keyword Artichoke, Spinach

      Nutrition Facts: About 386 cal, 28 g fat (12 g sat), 11 g pro, 787 mg sodium, 24 g carb, 2 g fibre. READ MORE: How To Go Vegan: 15 Easy Nutritionist-Backed TipsMore stories to check out… More

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      Samp & Beans (Umngqusho), Exactly How Your Gran Made It

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      First things first, samp and beans is not the type of dish you can cook when in a hurry. An African staple, with different versions found throughout southern Africa, both dried samp and dried beans need to be soaked before cooking – a process that slashes the cooking process in half. Below, cookbook author and TV chef Liziwe Matloha teaches us how to make this African classic! READ MORE: Chicken Necks, Feet And Gizzards For A Taste Of Home

      About Dinner At Matloha’s by Liziwe Matloha

      In this book, you’ll find recipes for all times of the day and every season. From oxtail stews that’ll remind you of your grandmother’s cooking to salads and soups – plus everything in between, Dinner At Matloha’s will cater to your every craving whether nostalgic, modern or simple.

      Let’s Make Umngqusho:PS: Seen #GutHealth all over your social media lately and want in? Samp and beans are jam-packed with fibre which is known to aid digestion and improve gut health.

      Umngqusho (Samp & Beans)

      Liziwe Matloha

      Course Side DishCuisine South African

      Servings 4

      1 Casserole Dish
      2 cups Dried samp1 cup Dried sugar beans2 tbsp Chicken stock powder2 Bay leaves3 cups Warm water5 tbsp Butter cut into cubesSalt and ground black pepper to taste
      1. Place the samp and sugar beans in a large bowl. Cover with warm water and leave to soak overnight, or for at least 4 hours. Drain the samp and beans and rinse briefly. Place in a large pot and cover with 3–4 cups water. Place over low heat and simmer for about 40 minutes, until just tender. 2. Drain the cooked samp and beans and return to the pot along with the chicken stock powder, bay leaves and salt and pepper to taste. Add 3 cups (750ml) warm water.3. Cook over low to medium heat for 45–50 minutes, until the samp and beans are soft and tender (add extra warm water if necessary). 4. Stir the butter into the warm umngqusho before serving.

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