Paleo burgers & polenta chips

I’m such a huge Masterchef fan and I saw a great idea from SA finalist, Leandri – polenta chips (aka fries).

So I decided to try it out.  Tonight we had paleo burgers (no bun!) with these yummy fries:

grill patties (I used venison) and stack with cheese slices, tomato, lettuce and basil. I also used a bit of mayonnaise and whole grain mustard on the patty after grilling.

serve with polenta chips:

cook polenta and pour into a buttered dish to set.  Once set, turn out from dish and cut into thick chips.  Dust with raw polenta and deep fry in sunflower oil until golden & crisp. Serve with tobasco mayonnaise.

We had real 80’s style retro dessert tonight – I made lemon ‘snow’ puddings from the South African classic ‘Kook en Geniet’ cookbook.

1.5 tbs gelatine

1/4 cup cold water

1 cup boiling water

1 cup sugar

1/4 cup lemon juice and grated rind of half a lemon

2 egg whites

Pour gelatine powder into cold water and dissolve this in the hot water.  Add sugar, lemon juice & rind.  Let the sugar dissolve and pass through a sieve.  Let mixture cool and start to set.  Once it has started to get firm, whisk until it has a fluffy and frothy consistency. Whisk egg whites until stiff and fold into gelatine mixture.  Place in a mold or glasses and set in fridge.

Enjoy! X

Paleo burger & polenta chips


Snow pudding


Nicoise Salad

Nicoise Salad

Does anyone else feel lazy on a Monday night..? Sort of still in weekend mode, and to top it all, the fridge is kinda empty too and we seem to have just skipped spring altogether and gone straight into summer – so salad it is!

(I cannot wait for our veggies to finally start growing and to be able to just pick whatever I want straight from the garden!  Hubby has made a fabulous vegetable garden and is still busy planting… (The chickens keep digging up and eating all the seeds!)  Anyways, that’s about 3-4 months away from reality and until then I’ll have to make do with shop-bought veggies.

So this is what I rustled up tonight – my take on a Niçoise salad, using sardines:

2 tins of Portugese sardines in vegetable oil (remove bones from middle)

3 hard boiled eggs, halved


small plum tomatoes, quartered


danish feta cheese


olive oil

Red wine vinegar

Toss together, season with freshly ground salt & black pepper and enjoy! X

Warthog Roast

Big Green Egg

What a fab day – sunny Joburg with good friends, good wine & good food!

We tried out a new recipe today for warthog (I’ve never made or eaten warthog before…) from Shiny Happy People by Neil Roake (I love this cookbook!).

1 leg of venison (bush pig – I used warthog)

5 onions peeled & quartered

2 thumb-sized pieces of fresh ginger, peeled & crushed

freshly ground salt & black pepper

olive oil

200ml sherry

225g quince cheese (quince jelly)

Rub meat with olive oil, salt & pepper.  In a large casserole, brown meat on all sides & set aside.  Add onions & ginger to the same casserole used to brown the meat and sauté.  Add sherry to deglaze.  Return the meat to the casserole and add random dollops of the quince jelly.  Cover and slow-roast in a pre-heated oven of 160C For 3-4 hours.

Now, I adapted this recipe slightly by doubling all the quantities (except the onions) because of the huge piece of meat I used.  Also, we roasted it in our Green Egg.

The result – delicious and slightly sweet meat!  Next time I would just add more liquid halfway through the cooking process and have the temperature even lower – maybe at 120C for 4 hours.  The sauce was just a tad bit too reduced for me… But still delicious nonetheless!

Warthog roast


Mielies (corn on the cob) with butter – always a braai favourite!

Roast beets with balsamic vinegar, olive oil & feta cheese

Scrumptious salad with roasted tomato & Danish feta with avocado – made by my friend Karin


Summer Berry Pavlova

This might just be my all-time favourite dessert – and healthy too! (Just egg whites & fruit… Oh yes, and a bit of cream and sugar too… Just a bit ;))

Summer Berry Pavlova

6 egg whites

pinch of cream of tartar

1.5 cups of castor sugar

1.5 tsp corn starch

pinch of salt

1 tsp vanilla essence

1 tsp red wine vinegar

Whisk egg whites and cream of tartar until soft peaks form.  Add sugar slowly, along with the corn starch & salt until glossy and stiff peaks form.  Fold in vanilla & vinegar.  Place on baking paper, in a round or oval shape.  Bake at 120C for 1.5 hours and let it cool in the oven.

Top with sweetened whipped cream (I use regular cream, whipped with castor sugar), fresh strawberries (cut and sprinkled with castor sugar), blueberries, gooseberries & pomegranate seeds.  Dust with icing sugar, serve & enjoy!


Monday dinner

Tonight I made spicy chicken livers, served with sweet potato mash and a raisin relish, along with a salad.

Spicy chicken livers, sweet potato mash & raisin relish

Spicy chicken livers, sweet potato mash & raisin relish

For the livers:

500g chicken livers


olive oil

red chillies

salt & peppadew seasoning

Heat oil & butter in a pan, and add the chopped red chili.  Add chicken livers and season. Place a weight on top of the livers to compress them and ensure a crispy outside.  Fry until cooked and crispy.

For the mash:

sweet potatoes (I used 2)

butter salt

Boil sweet potatoes in salt water until tender, mash and stir in butter.

For the relish:

(I used a recipe from Taste magazine of Mariana Esterhuizen)

1 cup of giant mixed raisins

2 cups rooibos tea

teaspoon lemon zest and lemon juice

Steep raisins for an hour in the tea, add lemon juice and zest and let it boil, then simmer until reduced to a syrupy consistency.

Serve mash with livers and the relish – add a fresh green salad.

Enjoy! X