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Recipes by Tandy Sinclair (Page 64)

South Africa South Africa Chef

Recipe For Braised Short Ribs

Recipe For Braised Short Ribs by Tandy Sinclair

If you cannot find short ribs ask your butcher to cut them for you – they are cut from the rib and plate primals and a small corner of the square-cut chuck. They may be called thin ribs or an English cut where you live.Braised Short RibsOrdinarily I try and schedule my recipes in the order they were made. It is so that my photographs…

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Recipe For Roasted Brussels Sprouts

Recipe For Roasted Brussels Sprouts by Tandy Sinclair

Coffee has been integral to the sanity of the Van der Wat family for many years. We’ve come a long way from shipping coffee from a roastery in Port Elizabeth and brewing it in an old Krups filter machine. Now I co-own my own roastery, Roast Re:public, which roasts great coffee and half of the profits go directly to schools in rural…

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Recipe For Chickpea And Tomato Tartlets

Recipe For Chickpea And Tomato Tartlets by Tandy Sinclair

Chickpeas or as they might be known where you live, garbanzo beans, are part of the legume family. They are high in protein and are traditionally used to make hummus. These have been cultivated in the Middle East for the past 7 500 years and you will always find a tin of them in my pantry.Chickpea And Tomato TartletsThe arrival of our…

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Jerusalem, Yotam Ottolenghi And Sami Tamimi

Jerusalem, Yotam Ottolenghi And Sami Tamimi by Tandy Sinclair

Both Yotam and Sami were born in Jerusalem but grew up in totally different ways due to their religious background. Sami grew up in the Muslim Eastern part of the city, whereas Yotam grew up in the Jewish area of Western Jerusalem. Their lives parallel each others’ until they met in London where they started their business,…

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Recipe For Cauliflower Relish

Recipe For Cauliflower Relish by Tandy Sinclair

This recipe for cauliflower relish calls for the use of asafoetida, or hing as it is called on the container I have. The smell of the asafoetida is not at all pleasant before cooking but once cooked there is a wonderful flavour of leeks added to the dish you use it in. This spice is considered a digestive aid and is used for pickling…

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Recipe For Flaky Pastry

Recipe For Flaky Pastry by Tandy Sinclair

Flaky pastry the quick and easy alternative to puff pastry. This very flaky pastry is best used for sausage rolls, pie crusts and apple turnovers. Here I have used it for an apple pie.Flaky PastryIn South Africa, one of the satellite television providers is Multichoice. Their package is called DStv and in 1999 I bought my first…

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Interview With Gregory Czarnecki

Interview With Gregory Czarnecki by Tandy Sinclair

Dave and I are fortunate enough to live very close to Waterkloof Wine Estate and we try and dine there every time the menu changes. We have become quite friendly with Gregory Czarnecki, the head chef of the restaurant on the estate and he is always most generous with his knowledge and his time. Greg is from Beaune which is the…

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Recipe For Red Currant And Lime Sorbet

Recipe For Red Currant And Lime Sorbet by Tandy Sinclair

This red currant and lime sorbet was a result of a purchase of frozen red currants for a recipe that I never ended up making. I used some of the red currants in a second batch of fruit mince and the rest to make my sorbet. I like the texture of the pips, but you can strain the mixture before churning if you would prefer it totally…

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Recipe For Mozzarella And Tomato Focaccia

Recipe For Mozzarella And Tomato Focaccia by Tandy Sinclair

Suddenly I found my salt focaccia was not quite hitting the spot and so I came up with a new recipe for Mozzarella And Tomato Focaccia. This flat bread is best cooked on a pizza stone and it is important to make sure you oil the dough before baking to keep the moisture in. Here I have used buffalo mozzarella and tomatoes to take me…

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Recipe For Chicken And Leek Katmer Pie

Recipe For Chicken And Leek Katmer Pie by Tandy Sinclair

Head straight on to the recipe for Chicken And Leek Katmer Pie ♥Katmer pastry is thin and flaky and traditionally would be made totally by hand, stretching the dough until the sheets are thin. This is a flaky pastry that can be used for both sweet and savoury dishes. Here I have taken this Byzantine pastry and combined it with chicken…

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