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If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Prego rolls

"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Green salad with vinaigrette

"Our seven-year-old, Arwen, has been making this vinaigrette since she was five - she tastes it as she goes," says Levy Redzepi. "It's fresh and acidic and as good as the leaves. Frillice lettuce is crunchy but it's thin so it's like a perfect mix of cos and iceberg."

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Oyster dipping sauce

"To me, eating raw things is integral to any good meal, especially during a barbecue in summer," says Rene Redzepi. "You can do it with oysters on the half-shell with a bit of lemon juice, or something like this sauce. It's a perfect start - rich, fresh, creamy, with the crunch from the raw vegetables and a lot of acidity from the parsley, vinegar, and all these things that give brightness."

Curried young coconut salad with sorrel

"This subtle salad acts like a palate-cleanser alongside the more intensely spiced meats and vegetables at an African barbecue," says Welgemoed.

Beer and miso lamb ribs


It's best to use lamb ribs with an evenly balanced fat-to-meat ratio because this gives the best result: gelatinous fatty goodness, flavourful meat and crisp skin. Start this recipe a day ahead to marinate the ribs.

You'll need

4 racks lamb breast (350gm-400gm each)   Miso marinade 700 ml lager 150 gm yellow miso paste (also called white or shiro miso) 100 gm caster (superfine) sugar To serve: radishes, quartered, cucumber, quartered and cut into pieces, ginger and garlic

Method

  • 01
  • Preheat a combination oven with a steam function to 100°C and 100% steam. Place the ribs on steamer trays and cook for 2 hours. Remove from oven and leave to cool. You could also do this in a large stovetop steamer for the same amount of time.
  • 02
  • With a sharp, heavy knife or a cleaver, slice between each rib so you get single, finger-friendly portions. Place these in a non-reactive dish.
  • 03
  • For miso marinade, whisk the beer, miso paste and sugar in a large mixing bowl until combined, then pour mixture all over the lamb ribs and toss to coat evenly. Cover and refrigerate to marinate for 24 hours.
  • 04
  • Preheat the oven to 200°C and place the marinated lamb ribs on lined baking trays. Bake for 10-15 minutes, or until a golden crust forms over the ribs.
  • 05
  • Serve immediately with some radish and cucumber and a little ginger and garlic microplaned over the top.
Note This recipe is from Recipes for a Good Time (RRP $59.95) by Elvis Abrahanowicz & Ben Milgate, published by Murdoch Books, and has been reproduced with minor Gourmet Traveller style changes.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Nov 2013

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