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"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.

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"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."

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"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."

Rolled turkey breast with pine nuts, coriander and preserved lemon


You'll need

1 boneless turkey breast (about 1.5kg) 1 tbsp olive oil 15 gm butter To serve: quinoa or cracked wheat salad   Pine nut, herb and lemon stuffing 50 gm pine nuts 4 golden shallots, finely chopped ¾ preserved lemon, flesh and white pith removed, finely chopped 1 cup (loosely packed) coarsely chopped coriander ½ cup (loosely packed) coarsely chopped flat-leaf parsley 50 gm butter, coarsely chopped ½ tsp ground cumin ¼ tsp each of ground coriander and sweet paprika ½ lemon, finely grated rind only

Method

  • 01
  • For pine nut, herb and lemon stuffing, preheat oven to 160C. Place pine nuts on an oven tray and roast until golden (3-5 minutes). Cool, coarsely chop and place in a bowl. Increase oven to 220C. Add remaining ingredients to bowl, season to taste with sea salt and mix thoroughly.
  • 02
  • Place turkey breast skin-side down on a chopping board. Cut horizontally, using a sharp knife, from the centre of the breast (at the thickest part) outwards to butterfly the meat on both sides to 1cm thick. Season to taste and place stuffing evenly over centre section of breast. Tightly roll up breast, then tie securely at even intervals with kitchen string. Place in a roasting pan, drizzle with oil and rub butter into skin. Season with sea salt and roast until just cooked through (40-45 minutes). Remove from oven, cover with aluminium foil and rest for 10 minutes. Thickly slice and serve immediately with a quinoa or cracked wheat salad, if desired.
Short-order recipe
Pork, prune and pistachio stuffing
In a large bowl, add 500gm coarsely minced pork, 100gm pistachio kernels, 100gm pitted and halved prunes, 1½ tbsp brandy and ¾ tsp ground allspice. Season to taste and combine to mix well. Continue with stuffing and rolling technique as outlined in step 2 for rolled turkey breast recipe above. Increase cooking temperature to 190C and allow 1 hour 10 minutes for cooking time.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

White viognier.

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