Beer Battered Hake


Serve 6-8

  • 2 kg hake fillets
  • salt and pepper to taste
  • 2 cups all-purpose flour
  • ¼ cup crushed garlic
  • 4 tsp paprika
  • 4 tsp salt
  • 4 tsp ground black pepper
  • 2 eggs, beaten
  • 1 bottle beer


  1. Cut the fish into finger-length pieces. Season with salt and pepper. Set aside.
  2. Heat oil in a heatproof pot.
  3. Combine flour, crushed garlic, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
  4. Dip fish fillets into the batter, then drop one at a time into the hot oil. Fry fish, turning once until both sides are golden brown. Drain on paper towels, and serve warm.
  5. Serve with freshly cut lemon wedges and tartar sauce.

Tartar sauce:

  • 1 ½ cups mayo
  • Juice and zest of one lemon
  • 1 red onion, finely chopped
  • ½ cucumber, finely chopped no seeds
  • Salt and pepper to taste

Combine all ingredients and mix well. Place in fridge till ready to serve.


  • Let the batter sit for 10 minutes before dredging the fish. This activates the batter and is what helps it puff up when it fries.
  • Dry your fish with paper towels before dredging (just like you would for fried chicken).
  • Don’t overcrowd the pot! If you add too many pieces, the temperature of your cooking oil will drop and your food won’t fry thoroughly; your fish will also end up absorbing a bunch of oil and be soggy, not crisp.
Beer Battered Hake
Beer Battered Hake

Buttermilk Rusks


Makes 4 dozen


  • 500g Butter
  • 1 ½ cups White Sugar
  • 3 Eggs
  • 1 tsp Salt
  • 500ml Buttermilk
  • 1.5 kg Self-rising flour


  1. Preheat oven to 180C. Line baking trays with spray and cook.
  2. In a microwave save bowl melt the butter. Allow to cool slightly before adding the buttermilk and eggs.
  3. In a mixing bowl combine the flour, sugar and salt together. Add the wet ingredients to the dry ingredients and combine till a soft dough is formed.
  4. Press the dough out into prepared baking trays, and cut the rusk according to desire sizes.
  5. Bake for 30-35 min or until golden brown on top.
  6. Remove from the oven and turn the oven down to 50 – 100C.
  7. Cut loose the rusk pieces from one another and place them on a baking tray leaving a small space between each rusk.
  8. Place back in the oven for 6-8 hours or overnight until the rusks are hard in the middle as well.
South African Buttermilk Rusks
South African Buttermilk Rusks

Carrot Cake


Makes 1 cake


For the Cake:

  • 2cups flour
  • 2teaspoons baking powder
  • 2teaspoons bicarb
  • 2teaspoons ground cinnamon
  • ¾teaspoon salt
  • 3cups grated carrots
  • 1cup chopped pecans
  • 2cups sugar
  • 1cup sunflower oil
  • 4large eggs

For the Frosting

  • 240g soft cream cheese
  • 200g soft butter
  • 4 cups icing sugar
  • 1 tablespoon lemon juice
  •  Toasted finely chopped nuts


  • Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots and chopped nuts.
  • Working in a mixer fitted with the paddle attachment, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother, Reduce the speed to low, and gently stir in the flour mixture — mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.
  • Divide into 2 springform round baking pans (23cm). Bake the cakes for 40 to 50 minutes. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool

For the frosting:

  • Beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
Carrot Cake
Carrot Cake
Carrot Cake
Carrot Cake

Chorizo and Cherry Tomato Risotto


Serves: 12

  • 2 pkts Cherry Tomatoes
  • 5 Spring Onions
  • ¼ cup fresh Thyme
  • 1 tbsp crushed garlic
  • 5 cups Vegetable Stock
  • 500g Arborio Rice
  • 1 Diced Chorizo
  • 200g Grated Parmesan
  • 1 tbsp + 1 tsp Smoked Paprika
  • 50g butter


  1. Make the stock and bring to the boil.
  2. Chop the thyme leaves very finely, discarding any woody parts. Trim, then slice the spring onions finely cut the cherry tomatoes in half
  3. Heat a large, pot with 60ml olive oil over a medium-high heat 
  4. Once hot, add the chopped spring onion and cook for 1 min or until beginning to soften slightly. Add the diced chorizo and cook for 3-4 min or until starting to brown
  5. Add the garlic, chopped thyme, smoked paprika and half of the sliced cherry tomatoes to the pot and mix well
  6. Add the arborio rice and stir to fully coat the grains
  7. Add 1/3 of the chicken stock and stir continuously with a wooden spoon until it has absorbed. Continue to add the stock, a ladle at a time, stirring more or less constantly for 15-20 min, until all the stock is absorbed and the rice is cooked
  8. Add the remaining sliced cherry tomatoes when the rice is very nearly cooked – this is your risotto
  9. Once cooked, remove the risotto from the heat then add the grated parmesan cheese and the butter and stir through
  10. Taste for seasoning adding more salt and pepper if needed
Chorizo and Cherry Tomato Risotto

Beef Lasagne


Meat Sauce

  • 60ml olive oil
  • 2 large onion, peeled and finely chopped
  • 1 Kg beef mince
  • 1 tbsp crushed garlic
  • 200g tomato paste
  • 2 cans diced or crushed tomatoes
  • 1 cup Chutney
  • 2 teaspoon dried oregano leaves
  • 2 teaspoon fresh basil leaves, chopped
  • Salt and pepper, to taste

Cheese Sauce

  • 180g butter
  • ½ cup plain flour
  • 1 Lt milk
  • ½ teaspoon ground nutmeg
  • 250g grated cheddar cheese
    Salt and pepper, to taste

Cheese Topping

  • 1 cup grated mozzarella cheese
  • 1 cup grated cheddar cheese


Meat Sauce

  • Heat oil in a medium-size pot. Add onion and cook, stirring occasionally, for about 5 minutes, or until onion has softened.
  • Add mince and garlic to the pot. Continue cooking, stirring occasionally, until all of the mince has changed colour.
  • Add tomato paste, diced tomatoes, chutney, oregano, basil to mince mixture and stir until combined.
  • Once the mixture boils, reduce heat to about medium-low so that the mixture is simmering. Simmer, uncovered, for about 40 minutes, stirring occasionally. The meat sauce should be moist but not watery.
  • Season meat sauce with salt and pepper if necessary.

Cheese Sauce

  • Melt butter in a large saucepan over medium-low heat. Stir flour into melted butter and cook for 2-3 minutes, stirring constantly, until mixture bubbles.
  • Remove saucepan from the heat. Add milk very gradually, stirring or whisking constantly.
  • When all of the milk has been added and the sauce is smooth, return the saucepan to medium-high heat. Cook, stirring constantly, for about 7 minutes, or until sauce thickens. Remove from heat.
  • Add nutmeg and cheese to sauce and stir until well combined. Season to taste with salt and pepper.


  • Preheat oven to 180 degrees Celsius.
  • Spread about 1 cup of the cheese sauce over the base of the dish. Completely cover the sauce with a single layer of lasagne sheets.
  • Spread the meat sauce over the lasagne sheets.
  • Cover meat sauce with cheese sauce. Top with another layer of lasagne sheets.
  • Continue with layers of meat, lasagne and white sauce – the last layer must be cheese sauce.
  • Cover lasagne with foil and bake for 30 minutes. Remove foil, sprinkle with combined mozzarella and cheddar cheese and bake for a further 15 to 30 minutes, or until cheese is golden and pasta is tender. Remove lasagne from the oven and set aside for 10 minutes to allow the lasagne to firm up slightly before cutting into portions.
  • Sprinkle with some chopped Parsley.
  • Cut into even blocks.
Beef Lasagne
Beef Lasagne

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