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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."

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.

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 Chinese Recipes

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.

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.

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."

Corn salad with prawn salt

"Corn, or mielies, is an essential part of African eating," says Welgemoed. "It's a staple across the continent and is used in different forms as an accompaniment for the majority of meals."

Mushroom soup


You'll need

1 tbsp olive oil 70 gm butter, coarsely chopped 2 garlic cloves, finely chopped 6 large field mushrooms, coarsely chopped 1 tbsp plain flour 500 ml (2 cups) chicken stock 80 ml manzanilla sherry 60 gm (¼ cup) double cream 50 gm each chestnut mushrooms and thickly sliced king brown mushrooms To serve: 50 gm each

Method

  • 01
  • Heat olive oil and 50gm butter in a saucepan over high heat until butter is foaming. Add garlic and field mushrooms and stir continuously until mushrooms are just golden and tender (5-10 minutes). Add flour and stir for 1 minute, add stock and sherry and cook until mushrooms are very tender (15-20 minutes). Add cream and process in a blender until smooth. Season to taste.
  • 02
  • Meanwhile, heat remaining butter in a large frying pan over high heat until foaming, add chestnut and king brown mushrooms and cook until golden and tender (3-5 minutes). Serve soup hot, topped with crème fraîche and sautéed mushrooms.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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