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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."

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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."

Rigatoni with nduja and prawns


You'll need

  Rigatoni 320 gm dried rigatoni 2 tbsp extra-virgin olive oil 2 cloves garlic, coarsely chopped 20 medium green prawns, peeled 250 gm cherry tomatoes, coarsely chopped 1 cup (loosely packed) flat-leaf parsley leaves, coarsely chopped 8 basil leaves, coarsely torn   Nduja 200 gm coppa 140 gm pork back fat (lardo) 2 tbsp sweet smoked paprika ¼ cup dried chilli flakes 2 tbsp sea salt

Method

  • 01
  • For nduja, coarsely chop coppa and fat. Add remaining ingredients and pass through a mincer or food processor on a fine setting or finely chop with a knife. Nduja will keep refrigerated for about one week. Makes about 250gm.
  • 02
  • Cook pasta in a large saucepan of boiling salted water until al dente.
  • 03
  • Heat olive oil in a frying pan, add garlic and sauté over low heat until golden, add ¼ cup nduja and sauté for 5 minutes or until it melts. Add prawns and cook until they change colour, then add tomatoes and cook for 5 minutes or until soft.
  • 04
  • Drain pasta, add to sauce, add basil and parsely, and combine well. Serve immediately.

"Nduja is a very hot chilli paste originally made with pork offal and is typical of the southern Italian region of Calabria," says Adelaide's Salvatore Pepe. "The distinctive flavour of the Calabrian version comes from chilli that has been slow-dried in a wood oven, imparting a smoky flavour. The finished paste is encased in intestine and cured like a cacciatore sausage. The fiery spread can be used to give heat and flavour to just about any dish from crostini to pasta. Nowadays, the paste is made using better cuts of meat and although there are as many 'secret' recipes as there are butchers in Calabria, this is a good one, passed on to me by my friend, Francesco, a fourth-generation butcher from my home town of Polistena."

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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