Posts Tagged ‘Justin Bonello’

Subscribe to Our Journal RSSRSS Feed
  • Tiramisu

    Tiramisu

    September, 2011 | 1 Comment

    Rumour has it that originally this recipe had no liquor as it was intended for children and the elderly…if this is true, then I say change is good! Thanks to Franco and Ezio for showing me how to make the ultimate Tiramisu. You’ll Need 2 tubs mascarpone cheese (250g each) 250 ml cream 18 egg [...]

    Read More >
  • Green Tomato Relish

    Green Tomato Relish

    September, 2011 | No Comments

    I learned to make this in the kitchen of Chef Geoffrey Murray at the Pezula Resort Hotel and Spa Estate in Knysna. Try it once. You’ll be hooked! You’ll Need: ¼ cup olive / canola oil mix a small handful of fennel seed a small handful of mustard seed a small handful of cumin seed [...]

    Read More >
  • Prawn Jumper Salad

    Prawn Jumper Salad

    September, 2011 | No Comments

    For the Salad: 450ml Thai dressing 3 large potatoes – spiralled 500g clean queen prawn tails cooking oil 2 heaped handfuls of mixed salad greens ½ cucumber – cut in slices 10 cherry tomatoes – halved 100ml prawn oil For the Thai Dressing: 1 cup fish sauce 1 glass Swartland Chenin Blanc a knob of [...]

    Read More >
  • Justin’s Malva Pudding with Brandy Glaze

    Justin’s Malva Pudding with Brandy Glaze

    July, 2011 | No Comments

    You’ll Need: 1 cup sugar 2 large free range eggs – at room temperature 1 tablespoon smooth apricot jam 1 ¼ cups cake flour 1 teaspoon bicarbonate of soda a pinch of salt 2 tablespoons butter 1 teaspoon white wine vinegar ½ cup of milk muffin tray For the Glaze: 1 cup cream 125g butter [...]

    Read More >
  • Justin’s Slow Cooked Oxtail

    Justin’s Slow Cooked Oxtail

    June, 2011 | 8 Comments

    Oxtail takes looong to make, so do this when you’ve got time to drink wine and chill at home with friends and family. You’ll Need: 4kg oxtail 4 onions, chopped 8 carrots, chopped cake flour salt and pepper olive oil good quality organic beef stock A fine red wine Maizena – about ¼ cup diluted [...]

    Read More >
  • Three Bean and Tomato Soup

    Three Bean and Tomato Soup

    June, 2011 | No Comments

    This will feed 3 or four friends, unless they’re starving, in which case you should probably double up on the quantities. You’ll Need: 1 onion, roughly chopped a couple of cloves of garlic, peeled and sliced a good dollop of olive oil ½ teaspoon cayenne pepper ½ teaspoon Hungarian paprika 2 tins good quality whole [...]

    Read More >
  • Fair Game?

    Fair Game?

    June, 2011 | 4 Comments

    I am sad to the core. On Saturday I got a call from Bool Smuts of the Landmark Foundation, an NGO that specialises in building the conservation economy. One of their projects is the conservation of apex predators. They had trapped a leopard on a farm near Hermanus – a cause for great celebration, because [...]

    Read More >
  • Big Cats I

    Big Cats I

    June, 2011 | No Comments

    The last of our surviving big cats. Our stock farmers and nature conservationists need to come up with a solution to protect our leopards.

    Read More >
  • The Ancient Sacred Contract

    The Ancient Sacred Contract

    May, 2011 | 1 Comment

    It is said that one sheep in the Karoo has to walk a square mile to get a square meal, which is why Karoo farms need to be large enough to sustain enough sheep for the books to balance. It also means that farmers who are concerned with keeping the land rich and fertile for [...]

    Read More >

© Cooked in Africa
Cooked in Africa
Created by Twoshoes and Tenacity Works