Nectarine and biltong steak salad
Prep time 10 mins
Cooking time 20 mins
400g biltong steaks
2 mealies (a maize plant)
4 ripe nectarines, halved, quartered
Olive oil, as needed
½ cup pumpkin seeds
120g mixed baby salad leaves (rocket, spinach and watercress)
1 bunch spring onions, chopped
1 large red pimento, seeded, finely chopped
Rub the steaks, mealies and nectarines with olive oil and season to taste with salt and pepper.
Barbecue the steaks on a griddle until they are done to your liking. Grill the mealies and nectarines until juicy and slightly charred. Let the meat rest for 10-15 minutes, then slice thinly.
Cut off the mealie kernels and toast the pumpkin seeds with a sprinkling of sea salt in olive oil until puffed up.
To assemble, plate the salad leaves on a platter and top with slices of meat, mealie kernels, grilled nectarines, pumpkin seeds, spring onions and chopped pimento. Drizzle generously with olive oil and any pan juices left over from the grill and serve immediately.
Plum and cherry brownies
Prep time 15 mins
Cooking time 60-80 mins
125g good-quality dark chocolate, coarsely chopped
180g light brown sugar
110g self-raising flour, sifted
1 tsp rose water
12 fresh cherries, pitted, plus extra to garnish
9 small plum halves, plus extra to garnish
100g white chocolate, chopped and melted
Preheat the oven to 180°C and line a 20x20cm pan with baking paper.
Melt dark chocolate and butter in a bain-marie and let it cool slightly. Beat eggs and sugar together until light and fluffy.
Now, add flour, the chocolate and butter mixture, rose water and cherries and fold through until just mixed. Pour the batter into the prepared pan.
Dip the plums into the white chocolate and push them into brownie batter. Space them out so that there’s a plum in each brownie square when you cut them.
Bake for 45 minutes to 1 hour or until a crust forms on top, but the centre is slightly soft. Cool completely before cutting out pieces. Garnish with extra cherries and plums dipped in the remaining white chocolate and serve.
Prep time 10 minutes
Cooking time 1 hour
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
3 garlic cloves
1 knob fresh ginger, peeled, chopped
2 tbsp olive oil
8 chicken pieces (thighs and drumsticks)
1 tbsp smoked paprika
½ tsp turmeric
1 onion, coarsely chopped
1½ cups basmati rice
625ml chicken stock
8 apricots, cut into wedges
2 tbsp honey
250ml spicy cashews, coarsely chopped
Chopped fresh coriander and basil, to garnish
Preheat the oven to 180°C.
Dry-roast the whole spices in a pan until aromatic, then crush thoroughly along with garlic and ginger using a mortar and pestle.
Rub 1 tbsp oil all over the chicken and season with salt and pepper. Fry in a hot pan until golden brown. Add paprika and turmeric and remove.
Heat the remaining olive oil in the same pan and sauté onions until glossy. Add the spice mixture and rice and stir until well-coated.
Transfer to an ovenproof dish and place the chicken on top. Pour in the stock, cover and bake for 30 minutes. Dry-fry the apricots in a griddle or grill them, then drizzle with honey. Add to the chicken along with cashews and bake uncovered for 15 minutes.
Garnish with coriander and basil and serve hot.
Prep time 1 hour
Cooking time 20 mins
200g all-purpose flour, sifted
50g icing sugar, sifted
125g butter (room temperature)
1 egg yolk
1 lemon, zest of
6 ripe nectarines, pitted, thinly sliced
2 tbsp orange blossom water
3 tbsp cornflour, sifted
2 tbsp light brown sugar
1 tbsp milk
½ cup fresh blackberries and raspberries
In a bowl, combine flour, icing sugar and a pinch of salt and rub in the butter until the mix resembles breadcrumbs.
Add egg yolk and lemon zest and knead until a soft dough forms. Shape into a flat disc, wrap in cling film and refrigerate for 30 minutes.
Remove the dough and place on a sheet of baking paper the size of your baking tray. Roll it into a rough circle.
In a bowl, mix together nectarines, orange blossom water and cornflour. Arrange along the middle of the dough in an even layer, leaving a 3cm edge all around. Sprinkle with brown sugar, then, using the baking paper, fold the dough over the filling. Brush the edges with milk, place on a baking tray and refrigerate for 10 minutes.
Preheat the oven to 220°C.
Bake the tart for 15-20 minutes or until cooked through. Remove and sprinkle with the berries. Cool on a wire rack and serve at room temperature.