Wednesday, 8 July 2020

Spinach, Peas and Bacon Risotto

These lockdown times play weird tricks on one’s mind.  The limit on movement outside one’s property is taking its toll but also making space for some creativity.  In my case, it is yet another dish.  We all love food, so I guess it is to do a little experimenting in the kitchen. 

Risotto is one of those soul-food dishes.  If you slap it together you get back a tasteless dish.  You have to prepare this dish with love and care.  It is also quite simple to make and use but a few ingredients, hence the caveat. The dish is also quite easy to mess up.

I have made plenty of risottos of many descriptions over the past few years, but never a green one.  A brief internet search revealed plenty of recipes with green colour; so I thought a green dish will be in order. I also thought it good to do another experiment with spinach.  I have had my fill of leafy creamed spinach dishes.  They all taste the same to me.  A rice dish has more elements to play with, so there are more options for getting some excellent flavours along with the nourishment of spinach.  

My choice fell on a variation of risotto with peas, pancetta, and taleggio cheese.  The taleggio is not available in our neighbourhood, so I substituted that with camembert.  I also did not have pancetta, so I used some locally made smoked bacon.  For those that do not eat pork, this may be substituted with any smoky bacon style meat.  The meat itself is almost a garnish, you need the flavours and saltiness in the meat.  I also like some onion flavours in the dish, so I used half a brown onion and two leek sections of about six inches long (150mm).  For the de-glazing, I used dry white wine, but half a cup of apple cider vinegar works a treat too.  This dish does not get cream, but that was again my option of staying on the less rich side.  I used the camembert cheese for the rich, creamy part. 

The quantities here are enough for eight to ten servings, depending on whether you have to feed hungry teenagers or more sedate adults.  You also may take a shortcut by parboiling the rice separately, then adding it to the dish.  I have not done it this way, so I am not able to vouch for the resultant flavours of the shortcut.


1 ¾ cup arborio rice

1 cup fresh or frozen peas

150g spinach

250 g bacon, chopped

½ brown onion coarsely chopped

2 sections leek, cut into thin wheels

500 ml chicken stock

½ cup dry white wine or apple cider vinegar

150 g camembert cheese, chopped into small blocks

1 clove garlic, finely grated

¼ tsp chilli powder or cayenne pepper


Black pepper to taste

Some oil or ghee for frying

Some grated parmesan cheese for garnish


Wash the spinach, wilt it in hot water, then blitz it in the blender to get a fine paste.  Keep it aside.  Fry the bacon bits in light oil till it is done.  Take care not to overdo this, it is not intended for crispy bacon at breakfast.  Remove the bacon from the pan and keep it aside.  Now fry the onions and leeks in the pan. Add some oil if the pan is too dry. Don’t mind the caramelisation from the bacon, this will become extra stock. Add the garlic for the last minute of frying, then add the rice.  Fry the rice lightly and stir to ensure that all the grains get some flavour.  
Remember to add some salt at this stage.  Now add the wine to deglaze the pan.  All the caramelisation should be coming off and into the stock.  The heat now is turned to low, no need for heavy boiling.  Add the chicken stock in smallish quantities and stir the rice to ensure even absorption.  Add the cayenne pepper or chilli powder.  Keep on adding stock in little quantities and stir to make sure the rice doesn’t stick to the pan and burn.  This is a mushy dish; it will burn quite easily.  The bacon now comes back, as does the peas and the blended spinach.  Taste for saltiness after adding all the ingredients.  Remember that the bacon adds a lot of salt too. Add some black pepper too.

When the rice is almost done the camembert is added.  Stir it through properly and give it time to melt.  I shut down the stove and allowed the dish to rest with the heat in the pan and its own heat.  I like to think that this helps to develop flavour.

Then dish up, garnish with some parmesan cheese and enjoy your green risotto.

Bon Appetit!

Authored by Johan Zietsman

Last updated on 2020-07-08

Wednesday, 3 June 2020

Lockdown Green Chicken Curry

It is winter her in the Cape Town area. We are making hot food, soul food.  ‘Tis the time for stews, while all my foodie friends in the northern hemisphere are raving about summer fruit and vegetables, and fruity drinks alfresco.


This dish is the direct result of a challenge on handwriting, where I stuck my neck out on a dish that I have never made before.  A green curry using spinach. Yes, that stuff that nobody wants to eat.  So much for keeping a low profile.  An abject lesson in system linkage; news tends to travel across social boundaries.  I should have known.

The blended spinach. I doubled this quantity


A quick Google search came up with a load of recipes of varying ingredients.  I decided on my own fusion of flavours.  A basic dish using spinach, coriander leaves, and mint as the base for the sauce.  Add to this some roasted cashews for flavour, a dash of lemon juice and yoghurt for the sauce and we are in business.  I decided against lamb for the meat, as it takes long to cook.  More of this option later.  I opted for chicken breasts with the bone on.  The marrow and the cartilage add flavour and some texture to the sauce.  The sauce needs to be mushy, so take care not to burn the sauce.


This was an out-and-out experiment.  One of the better experiments in the kitchen I have ever had, if you will.  The dish is easy to make, and the result is astounding.  A serious contender for the top of my default recipe log. 


Dry roasted cashews

Asian spice dish recipes tend to come with a list of ingredients that is quite long, as they use their own mix of spices to make their masalas.  I have a masala that I make according to a Cape Malay recipe from Cass Abrahams, which I use for all my curries.  You may use your own.  The supply of chillies suitable for curry is intermittent here in my neck of the woods, so I standardised on a curry paste that will keep a month or two in the refrigerator.  You can find the recipe here


The green ingredients for this dish are all leafy.  So, we blitz the sauce with a blender to get a smooth consistency.  For flavour, I added dry roasted cashew nuts.  Just a ¼ cup will do. 


The meat can be either chicken or lamb.  I opted for chicken on this round, as the chicken cooks quite fast.  This time I used chicken breasts cut into bite size portions.  I left the skin on, as the fat adds some flavour to the dish. You will need a napkin and a dish for the bones, and you will need to use your hands.  Remember to lick your fingers clean before you start eating…


The blended coriander and mint

Fry the meat in batches until it gets brown, then keep aside.  If you want to use lamb, do the same, but then simmer the meat in some water until it is tender. The sauce of this dish is too thick to stand long simmering, it may burn.  Keep the stock from the lamb, you will need it to dilute your sauce as required.


I blended the green ingredients separately, but there is no need for that with a little planning beforehand.


Here is the recipe.




750 g chicken breasts, bone in, cut into bite sized portions

1 large onion, coarsely chopped

¼ tsp fenugreek seeds (methi)

¼ cup fresh mint leaves

1 medium size very ripe tomato, finely chopped

½ cup fresh coriander leaves

1 cup fresh spinach destemmed and coarsely chopped. Maybe more. I used about 120 grams.

1-2 tbsp chilli, garlic & ginger paste

2 tsp dry masala powder, your choice of flavours

½ cup plain yoghurt

Juice of ½ lemon

¼ cup cashew nuts, dry roasted

1-2 tsp garam masala to taste

Oil/ghee for frying





This is the easy and fast version, not what I did.


Fry the chicken in batches in ghee/oil until it gets brown. Set aside. Fry the onions until they start getting brown, then add the curry paste or fresh spices and the chopped coriander and mint leaves.  Remember to add a little salt.  Stir fry for thirty seconds or so, the add the spinach, tomato and some yoghurt.  The acid in the tomato will pick up the caramelised meat from the bottom of the pan, adding to your stock.  The mix will be quite dry, so you may need to add a touch of boiling water or yoghurt.  Not too much, the sauce needs to be mushy.  Add the dry masala and the roasted cashews.  Stir carefully to prevent burning.  Then blitz with the blender until you have a smooth, mushy sauce.


Now add back the meat and turn down the heat to very low.  Add the lemon juice.  Simmer this for about half an hour or until the meat is tender.  In the case of lamb, you would have cooked the lamb until tender before adding to the mushy sauce.  When the meat is done, add the garam masala, mix through and turn off the heat.  Let the dish rest while you cook the rice.  My version came out slightly off-green, as my spice paste is made from red chillies. 


While the dish is resting, cook the rice.  I used basmati rice.  Don’t even bother to flavour the rice, the main dish has overpowering flavour.  However, with the thick sauce a roti may just be the optimal answer.


Now dish up.  I did not have the inclination for any additional side dish tonight.  This was enough balm for the soul on this cold Cape winter night.


Bon Appetit!


Authored by Johan Zietsman

Last updated on 2020-06-03





Tuesday, 24 December 2019

Beef Braciole: A Classic Italian Dish

The holiday and festive season being upon us again, boredom sets in.  Rather quickly, once the office year-end parties and club end-of-year functions have taken their toll.  In South Africa, this is the time of rich dishes and too much food.  And afterwards everybody goes: “ugh, I had too much to eat.  Again.”  Perhaps then it is time for a not-so rich, but flavourful and wholesome dish that is easy to prepare, yet classier than mac and cheese.

Beef braciole is a classic Italian dish of this nature.  It requires some effort but is reasonably quick and easy to prepare.  The dish consists of an Italian version of what we here in South Africa know as beef olives, stewed in a wholesome tomato-based sauce.  The internet abounds with various versions of the sauce.  I chose a standard standby, this time adding a little red wine to deglaze the pan.  This may be substituted by a little apple cider vinegar.  

The dish is usually made using a whole flank or a round cut.   You may opt for a large roll or several small ones.  I went for the small rolls, rather like the beef olives.  The beef may be substituted by mutton or pork of a suitable cut.  The rolls always have a savoury filling.  I chose prosciutto and breadcrumbs inundated with garlic, some grated hard cheese like parmesan and some finely chopped parsley.  I also added a drop of olive oil, as the filling looked a bit dry.  The breadcrumbs will soak up the sauce, so be sure to make a sauce that will penetrate.  The prosciutto may be substituted for any smoked flavour meat.

As for the cut of meat, I opted for beef topside, which I sliced across the grain.  This gave me several narrow pieces, in addition to some small offcuts.  The slices of beef are then rolled out using a rolling pin to get thin slices, rather like carpaccio. 

The sauce is made from peeled tomatoes.  I made my own variation by frying some onions, grated carrots and chopped celery, before adding the tomatoes.  I also added a dollop of cayenne pepper/dried chilli powder and a bay leaf.  For the main flavour I pounded two small sprigs’ worth of oregano leaves from the garden in a mortar and pestle and added this to the sauce.  Oregano is a hard herb, normally used in larger quantities.  This time I decided on a little experiment, which worked beautifully.  The oregano flavour came through, but not overpoweringly.


400 g topside beef
120 g prosciutto ham
½ cup breadcrumbs
2 cloves garlic, minced
Sprig of parsley, chopped
½ cup finely grated hard cheese
1-2 cans whole peeled tomatoes (my shortcut)
1-2 bay leaves
2x fingers celery, thinly sliced
1 carrot, coarsely grated
Leaves from two small sprigs of oregano, mashed
½ cup red wine or apple cider vinegar
Some salt to taste
Some pepper to taste
Some olive oil for frying
500 g pasta for serving


Slice the meat in thin slices across the grain.  This is always a good idea.  Use a rolling pin to roll the slices even thinner.  Arrange the slices flat on the work area and top each with a slice of the prosciutto.  Top this again with a layer of breadcrumbs, chopped parsley and the mashed garlic.  Then roll up the olives into small rolls and stick a toothpick through to keep each one together for frying.   Heat up a frying pan and fry the olives in light olive oil.  The meat needs to caramelise and there should be some caramelisation in the pan.  The offcuts from the cut of meat may be chopped finely and fried with the last batch of olives.  Remove the olives from the pan and fry the onions, carrots, and celery, but leave the small meat grits, they add to the stock.  When the onions are translucent, add the wine to deglaze the pan.  Then add the tomatoes.  Mash them with a potato masher.  Add the mashed oregano and the bay leaves.   Salt to taste.  This is where you add the cayenne pepper or dried chilli.   Bring to the boil and allow the sauce to reduce a little.   When the sauce thickens a little, add the olives back, turn the heat down and simmer for at least forty minutes.  

This dish is served with pasta of your choice.  As it is a chunky dish, I opted for penne.  These I cooked separately, then strained and added it to the main dish as a mix.  Garnish with some more grated cheese and serve hot.  A hearty and delicious family meal.  It goes well with a medium bodied red wine.

Bon appetit!

Authored by Johan Zietsman
Last edited on 2019-12-24

Sunday, 19 May 2019

Jewelled Rice and Tandoori Chicken

These two dishes together must surely be the epitome of a reasonably easy, but special course for a special occasion.

Recently, I had the chance of such an occasion, being Mother's Day. This also fell on the eve of a planned and long-outstanding knee-op for myself.  So Mother's Day offered a suitable opportunity to experiment in the kitchen, with my long suffering wife as the guinea pig.

In this instance the experiment was not eclectic in any way, as the preparation of either dish appeared to be reasonably simple, if involved.  And so it turned out to be.

The recipe started yet again with a brief search on the internet for jewelled rice recipes.  I eventually settled for ingredients which I had in hand or easily available.  Again, what struck me is that the eventual flavours are determined more by the process of preparation, than the ingredients themselves.

The rice part was completed by basmati rice.  As for the rest of the ingredients, I had to be somewhat more creative.  The nuts part were filled by some almonds and cashews.  The dried fruit contained raisins and dried cranberries.  I toyed with the idea of adding some fruit cake mix, but decided that doing so would be stretching my luck.  The carrots were coarsely julienned, the onions finely chopped.   The spice contingent was made up of cinnamon sticks, saffron, turmeric, some sugar and dried citrus peel. 

The dried citrus peel I made myself some time ago.  This is a very Cape Malay spice, widely used in sweet dishes.  This is made by drying citrus peel.  Especially the soft citrus peel, which does not have the bitter white inside of lemon and orange peel.  You dry the fresh peel in the microwave oven, taking care not to fry the fresh peel.  The dried peel is then blitzed in the blender or coffee grinder until the required fine-ness.  Very personal taste, I guess.  This dried powder may then be used in rice or any sweet dishes to enhance the flavour.  This Cape style food habit of drying fruit and making a pesto or paste for curries stems from the intermittent supply of suitable ingredients in the old days, giving rise to a whole fusion of culinary styles.  For which I am eternally grateful.

So here goes:

Jewelled Rice with Tandoori Chicken

Tandoori Chicken

6 Chicken drum sticks/thighs

250 ml plain or double cream yoghurt
1 tablespoon masala paste
Some salt

Jewelled Rice

3/4 cup basmati rice, soaked and rinsed
1 medium onion, finely chopped
1 medium carrot, coarsely julienned
3 cinnamon sticks
1/4 teaspoon turmeric
pinch of saffron
4 green cardamom pods, whole
some sugar
1 tablespoon dried citrus powder
1/2 cup raw almond shavings
1/2 cup unsalted cashews
1/2 cup raisins
1/2 cup dried cranberries
some oil for cooking


The chicken is thawed properly, then cut through the skin to allow the marinade to penetrate.  The marinade is the yoghurt, add some salt and add the masala paste.  The chicken is thoroughly bedaubed with the marinade and then left to marinate until the rice is done.  I cooked the chicken over medium coals on the griddle outside, while the rice was resting, before dishing up.   The chicken on the braai griddle was a culinary adventure on its own, providing suitable psychological torture to the rest of the neighbourhood.

The jewelled rice was a new adventure altogether.  I had these ghosts of past experiments in the back of my head, where I was confronted afterwards with bitter resentment of the many dirty dishes and a dirty kitchen.  Jewelled rice calls for several ingredients to be cooked and prepared before final assembly, so some thought about sequence are in order.  The nuts provide much more flavour when they are freshly roasted, so this happens first.  The nuts were ground coarsely in a mortar and pestle, then roasted in a dry pan until they started to caramelise, then set aside until cooled.

The cinnamon sticks and cardamom pods were fried in a lightly oiled pan until the flavours come out, then the carrots added.  To this lot I added some sugar and the dried citrus peel and fried until the sugar caramelised, then came the dried fruit.  This was also set aside as soon as the dried fruit and citrus peel started to show flavours.

The rice was soaked and rinsed during all this preparation.  The next thing was to start the final assembly of the dish.  The onions were fried until they started to caramelise, after which I added the turmeric.  This was fried until the turmeric was taken up by the onions, about fifteen seconds or so.  The soaked and rinsed rice went in next to pick up some of the flavours.  While this was going on, the pinch of saffron got ground along with some sugar in the mortar and pestle, then boiling water added to steep the flavours out.

As soon as the rice was sufficiently fried to my taste, I added some boiling water to the pan and started the dish in pulao style.  I deemed this an appropriate way of getting flavours into the rice.  Once the first dollop of water was absorbed, the saffron water went in.  Check for salt.  Add some water as the rice dictates, little by little.  When the rice is almost cooked, the carrots, raisins and nuts are added.  Then no more water goes into the pan.  The lid goes on the pan and the burner turned low for a few minutes, then off.  This dish has to go fluffy with the steam inside.

While this went on, I started a fire and cooked the chicken outside. 

Then we had dinner.

Having read a lot about the Persian style dishes and their sweetness, I had some idea of what to expect.  However, my wildest dreams could not reach the flavour profiles we experienced during this meal.  The chicken provides a salty but soft angle, while the saffron and the cardamom puts the rice in a different category altogether.

A recipe to keep. For sure.

Bon appetit!

Authored by Johan Zietsman

Last updated on 2019-05-19

Thursday, 25 May 2017

Tropical Pilaf With Chicken

Living here in the Western Cape we are surrounded by the Cape Malay style cooking, in a geo-culinary way. Which means that we literally have access to all the ingredients that make up the Cape Malay menu.

And we are not really expanding our domestic menu. Not very clever, one would venture.

So, with this realisation in mind and having the creative urge again, I did some brief research. Meaning I actually opened two of my cook books and perused the contents in a scholarly fashion, rather than a drooling hungry sailor fashion.

In our home we have regular curries with plain rice. But also we make biryanis, risottos and paellas, not forgetting stir fried rice with veggies. All of these are dishes that contains some form of sauce, making them on the juicy side. From my brief research the missus and I then decided to broaden our scope of rice dishes by trying a drier variety of rice dish and specifically pilaf. This dish has a myriad of variations and flavours and can be served as a side with just about any main by just varying the spices. The dish also has different styles and names, depending on where in the world you are. Wikipedia has some interesting facts on this dish.

We decided on a version with chicken, where the chicken is steamed in the rice. This makes it a complete one pot main. No extra cleaning up required! And just for fun I decided on a sweet and fruity version. Complete with coconut milk and mangos.

This dish will go very well with any fried or barbecued fish as a side dish. Especially in a tropical setting. The ingredients are simple and the process is almost a no-brainer. Preparation and cooking time is about half an hour.

The standard pilaf consists of raw rice fried in a flavoured oil, then slowly simmered in a stock till done. The rice comes out fluffy and loose, with all the flavours blended in. I chose to use coconut milk and some chopped dried mangos as main flavours to enhance the nutty flavour of the basmati rice.

Part of the stock for this dish comes from the caramelised meat sticking to the pan in the beginning.

The ingredients for this dish are simple and few, which is what makes pilaf so popular, I guess.

So here goes:

Tropical Pilaf With Chicken


400g chicken breast fillets, diced
1 to 1¼ cup basmati rice
¾ cup fresh peas
400 ml (1 can) coconut milk
3-4 slices dried mango, chopped
1 medium onion, diced
1 tsp whole cumin seeds (jeera)
1 tsp whole mustard seeds
3 pods cardamom (elachi), seeded
1½ tsp turmeric
salt and pepper to taste
ghee, butter and oil for frying


Pat the chicken quite dry, then fry the cubes in a dry pan until they are brown. Set aside. Now add some ghee or butter and a small amount of oil to the pan and fry the onion until at least translucent. Add the whole spices and fry them until the fragrance fills the kitchen. Now add the raw rice and stir fry until all the kernels are coated with oil. This will help with flavour and with the separation of the kernels. The flavours of the rice should begin to fill the kitchen too.

Now add the coconut milk and the chopped mango and the turmeric. Check for salt and add as required. Mix through and check again. This will be the last of stirring the pan. Add back the chicken and cover the pan.

Turn the flame down to a minimum, the lowest it will go on the smallest burner.

The rice will swell out and absorb the fluid, so you will need to check that the dish doesn't burn. Add some boiling water as required. The peas are added when the rice is almost done. Peas cook quite fast and you want them not to be soggy and lose their flavour.

The most important part comes now. Once the rice is done, turn the stove off and leave the dish to rest for at least fifteen minutes. Some recipes even call for covering the pan with a dishcloth before putting the lid on. The dishcloth will absorb the steam and not allow the condensed water to drip back into the pan. This all is designed to allow the rice to turn fluffy.

Now dish up in bowls and garnish with some fresh coriander leaves.

And then understand why pilaf may just be the prince of rice dishes.

Bon appetit!

Authored by Johan Zietsman

Last updated on 2017-05-25

Monday, 6 March 2017

Soul Food on A Cool Night: Chicken Korma

I had the privilege recently of  having a long discussion about good food. Almost as good as eating the same.

This time around it was a lively discussion around food on board. A passion of mine. The company consisted of myself and a bunch of sailors from India, no less. These sailors were asking questions about food on board and provisioning. This after they had just completed the Cape to Rio Yacht race and brought the boat back via the notorious southern Atlantic ocean. A feat not to be sneezed at.

After some time, during the discussion, I came to the realisation that they sailed the boat from India to Cape Town, then participated in the Cape to Rio race, then sailed the boat back to Cape Town, all without a refrigerator on board. Around ten thousand nautical miles across the sea. Now they have to sail the boat back to India. Another voyage of around thirty-five days at sea, non-stop. It took a moment or two for me to realise the enormity of the provisioning problems on hand. A very interesting exchange of ideas, especially for a relative novice like me.

The conversation went around dried meat and other dried provisions, pickling of fish, baking bread and growing sprouts, amongst other things.

Of course, then we got hungry from the talk and the topic morphed to recipes. Why am I not surprised?

We discussed at length the merits of the various spices and their uses, and then I struck gold. We exchanged recipes.

Chicken korma. One of my favourite recipes. No heavy spice, just an explosion of aromas and flavours. And the weather here in Cape Town has taken a turn to cool. Opportunity, indeed!

I have made this dish several times before. All very tasty. This time around I got some proper info on what the locals do in India. My own interpretations appear to be but a watered down version of what the dish should be.

This dish is soul food par excellence. And one has to prepare it with passion. Otherwise just go and get a take-away sandwich. The dish is simple to make, with some preparation required. Nothing onerous. The preparation is where the passion comes in. The flavours all comes with the preparation and process. Simple spices, commonly available.

The first rule for this dish is to roast the whole spices, including the almonds, then grind them to a powder before use. Roast them separately, as the grain sizes differ and therefore the roasting time will differ.

Then fry the onions before taking the blender to them. Along with the roasted almonds. This time, after my discussion with the intrepid Indian sailors, I used coconut cream instead of water. The dish needs a very thick onion sauce to cook the chicken.

But I am getting ahead of myself. Let's start at the beginning. Ingredients first.

Chicken Korma with coconut cream


600 g chicken breast fillets
2 large or 3 medium onions, chopped coarsely
1 cup yoghurt
½ cup almond slivers
2 cups coconut cream (1 can)
2 tsp coriander seeds (Whole dhania)
2 tsp cumin seeds (Whole jeera)
1 tsp whole jeera (Another, keep separately)
1 tsp black mustard seeds
¼ tsp asafoetida (hing)
2 tsp turmeric
5 green chillies, finely chopped
3 cinnamon sticks
1 ½ tsp freshly ground garlic
1 tsp freshly ground ginger
1 tsp red chilli powder. (Cayenne pepper will work for the South Africans)
some water
some butter, ghee or cooking oil
some coriander leaves for garnish
basmati rice


Cut the chicken into thumb size bites and marinade in the yogurt with the turmeric and red chilli powder. Leave for 30 minutes while you prepare the sauce and the dry spices.

Roast the mustard-, coriander- and cumin seeds separately in a dry pan, then grind it all to a fine powder. Add the hing.  Roast the almond slivers. Keep the almond separate from the rest of the spices. All this effort is what will determine the eventual flavour, so take care. And this is the bulk of your effort, the rest is a no-brainer.

Fry the onions and cinnamon sticks in the butter until the onions turn brown, then add the fresh chillies, garlic and ginger. Fry these for another 30 seconds, then add the almonds. Add the coconut milk, then blend the onion, almond and spice mix to a thick sludge. If the sludge is too thick, add a little water. You need a thick sauce for this dish.

Bring this lot to a slow boil, then add the ground spices to the sauce. Mix through, then add the marinade with the chicken. Add salt to taste. Turn the heat down so that the dish only just bubbles. Now add the raw cumin seeds.

Cook until the chicken is done.

In the meantime, soak the rice and cook as per instructions.

Dish up with some fresh coriander leaves as garnish.

And be careful, there are a lot of sensual flavours that creep out of this dish and through your soul. And you may have made too little food...

Bon appetit!

Authored by Johan Zietsman

Last updated on 2017-03-06