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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.

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."

Coleslaw

"Store-bought and pre-cut coleslaws, and bottled dressings have given the humble slaw a lacklustre rep over the years," says Stone. "Taking a little time (just 10 minutes!) to whip one up yourself reminds us why this salad became popular in the first place. This creamy, crunchy coleslaw comes together in a pinch and can be piled atop a thick piece of brisket or served as a side."

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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Peppermint creams


"You can do your chocolate-stuffed prune truffles or what have you, but at the end of the day, people feel better when they have an after-dinner mint."

You'll need

125 gm unsalted butter, softened 75 gm pure icing sugar, sieved 15 ml crème de menthe 500 gm dark chocolate (54% cocoa solids), finely chopped For dusting: Dutch-process cocoa

Method

  • 01
  • Beat butter in electric mixer on high speed until light and very fluffy (4-5 minutes). Beat in one-third of icing sugar and half crème de menthe, beat well to combine (2-3 minutes). Add half remaining icing sugar and remaining crème de menthe, beat well to combine (2-3 minutes), then beat in remaining icing sugar(2-3 minutes). Refrigerate until mixture is a workable consistency (30-40 minutes). Form heaped teaspoons of mixture into mounds, place on a tray lined with baking paper, freeze until firm but not frozen (10-15 minutes).
  • 02
  • Meanwhile, melt chocolate in a heatproof bowl placed over a saucepan of simmering water. Dip creamed peppermint mounds one at a time into chocolate, shaking off excess, then roll in cocoa. Place on a tray lined with baking paper and refrigerate until firm (30-40 minutes). Store refrigerated in airtight containers.

At A Glance

  • Serves 40 people
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At A Glance

  • Serves 40 people

Featured in

Nov 2009

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