Jan Hendrik

Collection by Mo Higgs • Last updated 8 weeks ago

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Mo Higgs

DUCK WITH RED WINE PLUM SAUCE — JAN the Journal

Collaborating with Pierneef à la Motte ’s executive chef on a recipe for JAN the Journal Volume 2 , it reignited my passion for duck. Unlike chicken and turkey, duck isn’t easily overpowered by strong flavours, so you can really indulge in sweet, fruity flavours for the sauce and sides; fl

By Jan Hendrik van der Westhuizen  Serves 4  INGREDIENTS     * 60g butter     * 90g bacon, sliced into small pieces     * 200g white button mushrooms, washed, stem ends trimmed, and cubed     * 500g marinated artichokes, cut into cubes     * 1 teaspoon fresh thyme leaves     * 1 tablespoon

VEAL + ARTICHOKE ROLLS WITH A LIGHT PINK PEPPER SAUCE — JAN the Journal

By Jan Hendrik van der Westhuizen

In South Africa, September to February is guava season! And although there’s nothing stopping you from using freshly peeled and halved guavas in this recipe, using preserved guavas means you can make this delicious dessert all year round. The ground almonds lend these tarts a great crumbly texture,

GUAVA + ALMOND TARTS WITH BRANDY CREAM — JAN the Journal

In South Africa, September to February is guava season! And although there’s nothing stopping you from using freshly peeled and halved guavas in this recipe, using preserved guavas means you can make this delicious dessert all year round. The ground almonds lend these tarts a great crumbly texture,

BRAAIBROODJIE REVIVAL — JAN the Journal

BRAAIBROODJIE REVIVAL — JAN the Journal

Living with one foot in France and the other firmly rooted in South Africa, I have come to learn that both cultures feel passionately about their native cuisine. And in both cases, there is one topic of conversation that quickly spirals into a two-hour debate; at times heated, at times philosophical

VETKOEK (Quick and Simple) — JAN the Journal

VETKOEK (Quick and Simple) — JAN the Journal

As much as I’d love to say I’ve got a zen-like calm about me, quite content to watch a loaf of bread ferment for 12 hours, I’m afraid the opposite is true. And when nostalgia takes hold of me, I get even more impatient. Vetkoek was always a big fat treat in our house - especially when drenched in ra

MALVA PUDDING MADELEINES — JAN the Journal

MALVA PUDDING MADELEINES — JAN the Journal

Calling any dish a “cultural institution” can often sound like a hard sell, but in the case of malva pudding, you'd be right on the money. Few South Africans (or foreigners, for that matter) are able to resist its spongy, syrupy sweetness, smothered in a creamy custard while still hot. Although it’s

I’ve always believed that, no matter what shape or form, malva pudding must ooze with syrupy sweetness. Otherwise, what’s the point? It must melt in your mouth, and be accompanied by a great custard. But I’ve often wondered how to elevate the humble malva pudding to greater festive heights - the kin

MALVA CRÈME CARAMEL WITH HONEYED APPLES & GOOSEBERRIES — JAN the Journal

I’ve always believed that, no matter what shape or form, malva pudding must ooze with syrupy sweetness. Otherwise, what’s the point? It must melt in your mouth, and be accompanied by a great custard. But I’ve often wondered how to elevate the humble malva pudding to greater festive heights - the kin

BRAAIBROODJIE REVIVAL — JAN the Journal

Living with one foot in France and the other firmly rooted in South Africa, I have come to learn that both cultures feel passionately about their native cuisine. And in both cases, there is one topic of conversation that quickly spirals into a two-hour debate; at times heated, at times philosophical

Most people think of rooibos strictly as a tisane - as a naturally caffeine-free alternative to black tea - but I love exploring new ways of cooking with this miraculous herb. Smoking with rooibos yields a fascinating result, as the herb’s sweet nuttiness still comes through in the taste of whatever

ROOIBOS-SMOKED TROUT WITH MINTED PEAS + TRUFFLE MAYONNAISE — JAN the Journal

Most people think of rooibos strictly as a tisane - as a naturally caffeine-free alternative to black tea - but I love exploring new ways of cooking with this miraculous herb. Smoking with rooibos yields a fascinating result, as the herb’s sweet nuttiness still comes through in the taste of whatever

APPLE-STUFFED CHICKEN BREASTS (with a mustard beurre blanc sauce) — JAN the Journal

APPLE-STUFFED CHICKEN BREASTS (with a mustard beurre blanc sauce) — JAN the Journal

APPLE-STUFFED CHICKEN BREASTS (with a mustard beurre blanc sauce) — JAN the Journal

TWISTY MARMITE SWIRLS — JAN the Journal

TWISTY MARMITE SWIRLS — JAN the Journal

It all started with a longing for Marmite tart, an old childhood treat my mother used make. But it would take many years of living in France - making mental notes of every mouthwatering pastry I sampled - before this old South African classic got its long-overdue makeover. In my mind, the Marmite ta

BAKED JEWELLED RICE CAKE — JAN the Journal

BAKED JEWELLED RICE CAKE — JAN the Journal

BAKED JEWELLED RICE CAKE — JAN the Journal

LOCKDOWN MEAL PLAN — JAN the Journal

LOCKDOWN MEAL PLAN — JAN the Journal

LOCKDOWN MEAL PLAN — JAN the Journal

SPAGHETTI PUTTANESCA — JAN the Journal

SPAGHETTI PUTTANESCA — JAN the Journal

I’ve always found it so interesting that to the chef’s biological clock, dinnertime can be anywhere from 11 pm to 1 am. If you think about it, your busiest time of the day is when (almost) everyone else is winding down. And working in hospitality, it means when you work, you really WORK! So, arrivin

JAPIE SE GUNSTELING (Self-saucing Citrus Pudding) — JAN the Journal

JAPIE SE GUNSTELING (Self-saucing Citrus Pudding) — JAN the Journal

It’s almost like nature knows, as winter breaks and our moods become more contemplative, there’s one thing that never ceases to brighten up my day. The first sight of citrus evokes so many memories and emotions, like baking Japie se Gunsteling with my Ouma, tearing the skin of a lemon or or