From canapés to cakes, impress your visitors with these delicious recipes by chef Mynhardt Joubert.
Borscht is best served with toasted rye bread or any other dark-flour bread with a strong treacle flavour.
TIP Garnish as desired.
BAKED LEMONS WITH ANCHOVIES, BASIL, CHERRY TOMATOES & GOAT’S MILK CHEESE
Use any flavoured goat’s milk cheese – the varieties rolled in herbs or black pepper are delicious.
TIP You can also add roasted peppers with the tomatoes to the stuffed lemons, as well as fresh oregano leaves.
DEBONED & STUFFED LAMB RIB WITH DATES, ALMONDS & APRICOTS
This recipe will leave your guests wanting more.
TIP Before serving, slice the lamb into discs and place on a greased baking sheet (or in the dish it was roasted in). Reheat the lamb in the oven and the sauce on the stovetop until bubbling, then serve.
PRESSED PORK BELLY
Replace the apple cider with pineapple or apple juice.
TIP Reduce the sauce until thickened and serve with the pork and mashed potatoes.
ITALIAN DARK CHOCOLATE CAKE
This cake is delicious with a dollop of double-thick crème fraîche.
TIP Refrigerate for 2 hours before slicing.
24 STATION STREET CARROT, COCONUT, DATE & PINEAPPLE CAKE WITH BEETROOT FROSTING
If you like, garnish the cake with crushed pistachio nuts and fresh purple Parisian figs if in season, or fresh baby beetroot.
TIP Spread the frosting evenly over both cakes, then stack them on top of each other. Refrigerate until the frosting has set.