This fabulous recipe was adapted from Yotam Ottolenghi and Sami Tamimi’s recipe for turkey and courgette burgers from their book Jerusalem. I have made my own sour cream dip to go with it (inspired by theirs), and I have used pork because this is what I had in my freezer. Also, minced turkey is not easy to come by in South Africa.
I pretty much love everything these guys do and adore the Middle Eastern flavour combinations. My mixture was quite wet and didn’t bind well, so I added breadcrumbs and an extra egg. I never like it when my burgers fall apart into crumbs which can easily happen when you are adding so many extra things. I made big and small burgers. Smaller, because they cook more easily and speedily. Great as a snack. Big because I wanted this for shooting purposes. The smaller burgers can be eaten just with the soured cream and sumac dip, or stuffed into a mini pita breads to make sliders. All were delicious. [click to continue…]
Tomatillos are a staple in Mexican Cuisine but living in South Africa it is not a fruit I had ever had the pleasure of seeing before. They are actually a direct relative of the Cape gooseberry – which is indigenous to South Africa, and in the same way, they are surrounded by a thin film-like husk. They have never been cultivated here which I guess is purely related to demand.
A Twitter connection grows tomatillos, had an abundant harvest recently and wanted to give some away. She offered, I immediately said yes, and here we are. Thank you Rosie.
I did loads of Googling and figured you could go with either a raw or cooked salsa, so I opted for both. My roasted tomatillo salsa turned out to be quite bitter which was puzzling because when you eat one of them raw they aren’t. This fresh salsa verde recipe is much better. It still has a slight bitter note which I tried to counterbalance with a drizzle of agave nectar but I prefer it much more. I’m not sure if bitterness is a normal characteristics of them, but I’m keen to know. [click to continue…]
I’ve been a little absent from these parts and my beloved Drizzle and Dip because life and work swept me away for a while. Over the last year I have been working on a huge project and I can finally say that I have just finished writing and producing my second cookbook. I handed it over to my publisher last week and I’m so ridiculously excited. I can’t say too much about the theme of the book other than it will be very different to my first and is aligned very closely with my biggest foodie passions.
It’s been on the cards for a while and was originally going to be published by Penguin, but then it got caught up with the merger with Random House. So now I’m being published by Penguin Random House South Africa, and as South Africa’s biggest publisher of cookbooks, I’m very happy about this. I’ve got a long time to wait before its published but already I cannot wait. [click to continue…]
A perfect eggs Benedict is one of my all time favourite breakfast treats and one that I generally order when I feel like indulging. It can be a little tricky to make, involving whipping up a dreaded emulsion, but well worth it if you are making it for a few people. In this version I have replaced the English muffin with roasted brown mushrooms, and I’ve layered it with wilted spinach and prosciutto. Finishing it off with an unctuous hollandaise sauce with chives.
By coincidence and totally unintentionally the recipe also becomes a perfect low carb high fat breakfast option, and ideal if you are banting.
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