Crispy Bobotie Chip
Ever heard of a bobotie and rice chip? You have now! My new favourite starter.
MY AT-HOME RECIPES
POULTRY
Pastorie Hoender
I grew up on pastorie hoender (directly translated as parsonage chicken), which in my mind is the one-pot-wonder to rule them all.
Traditional Easter Feast
Over the Easter period, some of us opt for leg of lamb while others go for hot cross buns and pickled fish. Why not roast chicken for a change?
Spiced Ostrich Steak Salad
Ostrich is by no means a recent addition to the South African palate. We cultivated a taste for it years ago, but my rule of thumb is that if you can cook ostrich, you can cook any game meat.
Pastorie Chicken Pies
The best thing about one-pot-wonders, like Pastorie Chicken, is the leftovers. When pulled off the bone the day after, you get
Rooibos and Chamomile Roast Chicken with Artichoke Consommé
The day I mastered the consommé, I felt like a chef. To make a stock might seem like the easiest thing
Moroccan Chicken with Spicy Rice
It’s one of those wonderful things about food, the ability to experience another culture through flavour – even if you’ve never
Chicken and Rice Bites with Prawns and Bok Choy
Whenever I want to make a fresh start, I go for freshness in my meals and these chicken and rice bites are a favourite.
Festive Chicken and Potato Pie
As I start to think ahead to upcoming Christmas celebrations and all of the favourite festive season staples, I’m drawn to
DEBONED CHICKEN IN A BACON WEAVE
Roast chicken is as classic as they come; a Sunday lunch staple. But every Sunday? Well, it could be. So many
Portuguese Rice and Duck
Something about this traditional Portuguese dish reminds me of South Africa’s Spice Route era,
Chicken Brioche Pies
You know when you try something new in the kitchen, not sure how it’s going to turn out, but then it
APPLE-STUFFED CHICKEN
The tartly sweet twist that the chicken breast has been waiting for, with a Mustard Beurre Blanc sauce.
QUAILS IN WHITE WINE & GRAPES
Flavoured with tarragon, these quails are cooked following the traditional method. This bittersweet herb is similar in flavour to anise, so
Duck with red wine plum sauce
Collaborating with Pierneef à la Motte’s executive chef on a recipe for JAN the Journal Volume 2, it reignited my passion
ROAST CHICKEN AND BACON PIE
While lean chicken breast makes a great salad, I wouldn’t recommend it for baking a pie.
CHUTNEY CHICKEN WITH ROASTED POTATOES & APPLES
At Restaurant JAN, we put so much energy into every dish to ensure that what reaches the guest is as close
CHICKEN AND PRAWN KATSU
Talk about love at first bite! Don’t quote me on this, but I would imagine the Japanese “katsu” is an Anglo-Japanese
FESTIVE TURKEY WITH STUFFING ON THE SIDE
Turkey is a hot festive favourite, but in the wrong hands it can turn into a dry, bland affair. To ensure