Cajun Butter

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Miso Butter

• 1 cup (2 sticks) unsalted butter, at room temperature
• 3 tablespoons white miso
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon rice wine vinegar
• Finely grated zest and juice of 1 lime
• Kosher salt, to taste
• Toasted sesame seeds, for serving

Green Goddess Butter

• 1 cup (2 sticks) unsalted butter, at room temperature
• ½ cup lightly packed fresh cilantro leaves
• ½ cup lightly packed fresh parsley leaves
• 2 scallions, roughly chopped
• 1 garlic clove, minced
• Finely grated zest and juice of 1 lemon
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Grilled Corn

• Vegetable or canola oil, for the grill grates
• 8 medium ears corn, shucked and cut in half crosswise

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• 1 kg tripe
• coarse salt, for sprinkling and soaking
• 4 litres water
• salt and pepper, to taste
• 4 T ghee or vegetable oil
• 1 medium onion, roughly chopped
• 1 large red chilli, finely chopped
• 1 t garlic, crushed
• 2 t garam masala
• 1 t paprika
• 2 bay leaves
• 1 x 400 g can chopped tomatoes
• 1 cup amasi or plain yoghurt, for serving
• 2 t parsley, chopped, to garnish

• 450g sweet tricolore peppers
• 6 salad tomatoes
• 4 cloves garlic
• 2 chillies, sliced
• 2 carrots, sliced
• 1 stick celery, sliced
• 1 x 400 g can haricot or white beans, drained and rinsed
• sea salt and freshly ground black pepper, to taste

• 450g Barrettsridge original beer bread mix
• 1 cup beer
• ¼–½ cup amasi
• 50 g flour
• 600 g Woolworths Grabouw boerewors, braaied
• 5 g rosemary, to garnish

• 1 kg cake flour
• 2 t salt
• 2 1/2 cups lukewarm water
• 1 T sugar
• 1 x 10 g packet dry active yeast  
• 4 T butter, melted

• 1 kg lamb shin
• sea salt and freshly ground black pepper, to taste
• oil, for frying
• 2 onions, chopped
• 1 T ginger-and-garlic paste
• 2 t garam masala
• 2 large tomatoes, blended
• 2 beef stock cubes  
• 2 bay leaves
• 2 litres water
• 3 large carrots, cut into chunks
• 4 large baby marrows, cut into chunks

• 1 kg cake flour
• 2 t salt
• 2 1/2 cups lukewarm water
• 1 T sugar
• 1 x 10 g packet dry active yeast  
• 4 T butter, melted

• 1 kg lamb shin
• sea salt and freshly ground black pepper, to taste
• oil, for frying
• 2 onions, chopped
• 1 T ginger-and-garlic paste
• 2 t garam masala
• 2 large tomatoes, blended
• 2 beef stock cubes  
• 2 bay leaves
• 2 litres water
• 3 large carrots, cut into chunks
• 4 large baby marrows, cut into chunks

• 1 Snoek (preferrabley fresh) cleaned and butterflied as a whole fish.
• 100 gm apricot jam
• 100 gm Kerrygold butter
• Zest and juice of an orange or blood orange
• 2 sprigs of thyme
• 1/2 tsp smoked paprika
• Salt & coarsely ground pepper
• lemon wedges to serve
• Chopped parsley to serve optional

200g Biltong

150g Cold meats

150g Salami

150g Brie cheese

200g Cheddar cheese

200g Olives

150g White grapes

250g Red grapes

250g Blueberries

125g Strawberries, quartered

250g Walnuts

100g Pretzels

Filling

• 2 slices white bread, crusts removed
• 200 ml milk
• 30 g (2 tbsp) golden sultanas
• 45 ml freshly squeezed orange juice
• 30 ml (2 tbsp) vegetable oil
• 20 g salted butter
• 1 large brown onion, finely diced
• 2 garlic cloves, minced
• 1 carrot, finely grated
• 30 ml (2 tbsp) freshly grated ginger
• 12.5 ml (2½ tsp) medium curry powder
• 1.25 ml (¼ tsp) dried red chilli flakes
• 7.5 ml (1½ tsp) ground coriander
• 5 ml (1 tsp) ground turmeric
• Zest of 1 lemon and juice of ½ lemon
• 500 g free-range lean beef mince
• 2 cinnamon sticks
• 15 ml (1 tbsp) Mrs Ball's Chutney
• 250 ml (1 cup) chicken stock
• 30 g (2 tbsp) almond flour

Pastry

• 9 sheets filo pastry
• 60 ml (4 tbsp) melted butter
• Egg wash (1 egg whisked with 30 ml water)
• Sesame seeds, for sprinkling

Marinade

• 30 ml (2 tbsp) olive oil
• 30 ml (2 tbsp) lemon juice
• 30 ml (2 tbsp) soy sauce
• 30 ml (2 tbsp) Worcestershire sauce
• 1 rosemary sprig, leaves picked
• 1 garlic clove, bruised
• Generous pinch dried red chilli flakes
• Salt and freshly ground black pepper

Steak

• Olive oil, for frying
• 2 rib-eye steaks

• 2 tbsp extra-virgin olive oil
• 4 170–225 g boneless, skinless chicken breasts
• 1 tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided
• ½ cup (1 stick) unsalted butter
• 1 medium shallot, finely chopped
• 5 garlic cloves, finely chopped
• ½ cup chicken broth
• 4 tsp Dijon mustard
• 1 tbsp horseradish
• 1 tsp smoked paprika
• 3 tbsp finely sliced chives, plus extra for garnish
• 2 tbsp finely chopped fresh parsley
• 2 tsp finely chopped fresh thyme

Marinade

• 2 tbsp coriander seeds
• 2 rosemary sprigs, leaves stripped
• 1 garlic clove, peeled
• 2 red chillies (seeded or unseeded, to taste)
• 1½ tsp sea salt flakes
• Freshly ground black pepper
• 1 tbsp Natura Sugars Dark Demerara
• ¼ cup extra virgin olive oil

For the Roast

• Extra virgin olive oil
• 2.5 kg free-range leg of lamb
• 4 onions, peeled and cut into wedges
• 1 whole garlic bulb, halved
• 3 thyme sprigs
• ¼ cup chicken stock
• 3 tbsp Natura Sugars Dark Demerara
• 2 tbsp good-quality balsamic vinegar
• Salt and cracked black pepper

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