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Fish Curry This fish curry is virtually foolproof; easy to prep, super quick to cook - it is practically 'fast-food' - except it tastes like many, many kitchen hours went into the making of it. Red Cape Curry paste is slightly more robust than our Yellow Cape Curry paste, but it is not a hot curry paste: it is rather intensely spicy and complex in the typical Cape Curry tradition. INGREDIENTS - Serves 4 600g Hake or firm fish or cleaned and shelled prawns 45ml Peanut Oil 50ml Cape Treasures RED Curry Paste 1 Onion, finely chopped 300g Tinned, chopped,...

Home made, flame grilled BURGERS are still top of the favourite foods of eternally hungry tweenies, or for an informal braai with friends... and the secret of the BEST burger is in the patty (and after that - in the sauce!)This recipe makes 6 SUPER generous patties.850g Beef Mince - needs to have some fat (choose lean, not extra lean), coarsely minced meat.1 Onion (med/small + 40mm dia) super-finely chopped (or in the food processor)1 cup fresh Breadcrumbs30ml ground Ukuva Braai Salt15-30ml Vegetable Oil (depends how fatty the meat is)Note: Melted Onion is an essential topping (see previous blog) -...

A burger is not a burger without MELTED ONION topping. This recipe cannot be rushed - it needs stove time and gentle heat to mature properly. If you're working against the clock, start the onion sauce before you start on the burgers - it can melt away on the side while you make the burgers. Sweet white onions make a deliciously gentle onion melt, while brown or red onions are slightly more robust, and will make a stronger tasting melt. Allow 1 medium sized onion per person. Slice the onions finely - tip - cut the onions in half lengthwise...

Until fairly recently, we did not really understand why Ghost Chillies behave differently to other chillies. Then they discovered Ghost Chillies have a fair amount of Capsaicin (the stuff that makes chilli hot) - not just in the veins and seeds (as is the case with most mild chillies), but also in the fruit cells and - most surprisingly - in the cell walls, where the Capsaicin appears in a slightly oily form. So instead of one kind of heat, Ghost Chillies have three. This is where it gets interesting... the heat builds at different rates, in different places... and...

In the southern hemisphere we're heading into Autumn, which means (much to the irritation of our friends and relatives in the northern part of the world), that our days are warm, generally sunny with the slightest freshness on the air in the mornings. Food-wise, it seems like a good idea to start thinking of something slightly more substantial - perhaps something slightly retro like an 80's tomato tart. Apart from the filling, it gets a topping of grilled mozarella and it has a delicious flavour surprise in the bottom... (Get the 'how-to' here.) And then there's this 'thing' with tomatoes......