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    Home9 min read
    Step-by-step PINOTAGE AND PEPPER STEAK PIES
    TIP You can of course use beef goulash for the filling, but a combination of cubed meat cut from the beef forequarter (this includes chuck, short rib, shin, neck and brisket) is richer and won't dry out during cooking. Why two different types of past
    Home6 min read
    Step-by-step STICK BLENDER MAYONNAISE
    Makes about 250ml • Preparation: 5 minutes • 1 whole egg • 2 egg yolks (use the egg whites for the fishcakes, see right) • 7.5ml Dijon mustard • 2.5ml chopped fresh garlic • a large pinch of cayenne pepper • 2ml Maldon salt plus extra, to taste • 2ml
    Home2 min read
    Step-by-step FANCY APPLE TART
    Makes 1 × 30cm tart • Preparation: 40 minutes Baking time: 50 minutes • Oven temperature: 180°C • 500g phyllo pastry (you need 14 sheets) • 125ml butter, melted • icing sugar, to serve (optional) • 4 Granny Smith apples, peeled, cored and cut into 1c

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