Choc Coffee Cake with Walnuts | Ina Paarman
Rave reviews all round! Graham feels this is the most outstanding variation on our Chocolate Cake to date. Walnuts are now fresh and available and lend great flavour and texture to the cake. The icing is to die for!
Prawn Curry | Ina Paarman
Traditionally, in general South Africans love prawns and curry dishes. Here is just the recipe with a mild curry flavour. Do watch our short “how to” video to get the most out of this luxury dish! I served some leftovers cold, for a starter the next day, to rave reviews.
Rum and Raisin Ice Cream | Ina Paarman
A light and creamy ice cream with a wonderful authentic rum and raisin flavour. The ice cream does not set hard, so keep it in the freezer until serving time. We balled the ice cream once frozen and then refroze the balls on a baking tray lined with cling wrap ready to serve in pretty glasses.
Mediterranean Chicken with Sun-dried Tomatoes and Olives | Ina Paarman
A wonderful do-ahead recipe. Delicious served cold. It is one of my favourites. I love the traditional taste of this moist poached chicken in an olive oil/herby stock. A very important technique that you must remember is to skin the chicken (not wings) and to cut away all the fat, under the skin and inside the cavity of the bird.
Granadilla Sheet Cake with Lemon Icing | Ina Paarman
Granadilla is one of the most aromatic fruits. It combines really well with the Vanilla Cake and cuts the sweetness. I just love the lemon water icing with granadilla pulp in. Obviously one can bake the mixture as a layer cake in 2 x 20 cm cake tins instead of the rectangular pan.
Meringue and Strawberry Ice Cream Cake | Ina Paarman
This stunning cake can be enjoyed all year round. Simply vary the fruit according to the season. Delicious with granadilla, cherries, peaches, mangoes, gooseberries, etc.
Old Fashioned Chicken Pie | Ina Paarman
"He lives doubly who also enjoys the past." - Marcus Martial One of our traditional South African gems. Make the pastry the day before and refrigerate or use bought all butter pastry. The filling is also better cooked the day before.
Gammon with Plum Glaze | Ina Paarman
I find gammon an economical cut especially as it is so handy to have in the fridge the next day for salads and sandwiches. Cooking it in Ginger Beer boosted with extra fresh ginger allows the cooked meat to absorb moisture and great flavour.
Pork Steaks with Apple | Ina Paarman
This is one of the most successful pork recipes we have ever developed. All the delicious flavours just blend together perfectly. The meat, the apples and a touch of masala. I served this for a business lunch and prepared everything the day before. On the day, it went into the oven, and wow! What a dish!