After 13 years in the industry, local food writer Herman Lensing shares the recipes he believes have had the most impact on the South African culinary landscape.
You don’t always have to serve bolognaise with pasta. I like to use baby marrow spaghetti, but you can also use butternut, beetroot or carrot.
TIP Serve the bolognaise in bowls with the baby marrow spaghetti on top.
APPLE AND MEATBALL CURRY
I included a recipe for chicken curry in my first cookbook. The response was so overwhelming that I decided to create another version, this time with meatballs.
TIP Serve with rice of your choice.
I love a fusion of Asian seasoning with our familiar flavours. This is one of those recipes. Soy sauce has a strong taste and gives braaied chicken incredible flavour. Precook the chicken in the oven before braaiing.
TIP Transfer the chicken to a serving plate and drizzle some of the pan juices over. Serve hot.
SPINACH LEG OF LAMB WITH GRAN’S SWEET MUSTARD
This is one of my favourite recipes because you’re stuffing the meat with veggies, so there’s no need to make veggie side dishes. Serve it with roasted potatoes for a hearty meal.
TIP Leave to cool and serve with sweet mustard.
NUTELLA AND RASPBERRY BROWNIES
This recipe is super quick and easy. Believe me, you’ll want to make it again and again!
TIP Cut into portions and serve.
CHOCOLATE CREMORA TART
I dislike food snobs who think some things aren’t fancy enough for their table. I’m happy to admit I love Cremora tart. Call me common if you want, I don’t care. Let your imagination run wild and serve it with style.
TIP Transfer the tart to a serving plate. Top with the raspberries and chocolate malt balls and serve.