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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."

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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.

Drunken cinnamon cakes


You'll need

4 eggs, at room temperature 200 gm raw caster sugar 3 tsp ground cinnamon, plus extra to serve 120 gm plain flour 80 gm almond meal 50 gm butter, melted and cooled   Sherry and cinnamon syrup 110 gm (½ cup) raw caster sugar 125 ml sweet sherry 3 cinnamon quills

Method

  • 01
  • Preheat oven to 160C. Whisk eggs, sugar and cinnamon in an electric mixer until triple in volume (12-15 minutes), then sieve in flour and almond meal. Fold in with a metal spoon, then fold in melted butter. Fill six 1 cup-capacity metal dariole moulds to 1.5cm below the tops. Bake until risen and golden (25-30 minutes), turn off oven and cool cakes with oven door open for 5 minutes, then cool on a wire rack.
  • 02
  • Meanwhile, for sherry and cinnamon syrup, combine sugar and 120ml water in a saucepan and stir over medium heat until sugar dissolves. Bring to the boil and cook until syrupy (2-3 minutes), add sherry and cinnamon quills and cook for another 2 minutes. Pour over cakes (discard quills) and serve dusted with extra cinnamon.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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