Recipe: The G.O.A.T. scramble
We call this scramble the G.O.A.T. not only because in my house it is the Greatest Of All Time, but also because the addition of creamy goat’s cheese is what takes this to the next level of yum.
5 minutes prep
10 minutes cooking
2 tbsps butter
½ cup full-cream milk
salt and ground white pepper to taste
100 g chevin goat’s cheese
fresh basil, sliced into ribbons
Crack the eggs into a glass mixing bowl and beat until a pale yellow.
Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and allow to melt.
Add the milk to the eggs, season to taste with salt and white pepper and whisk lightly.
Pour the eggs into the pan. Gently stir and, when about halfway cooked, add the goat’s cheese and continue to stir until the scramble is cooked to your liking.
Turn the heat off, add the ribbons of basil and serve immediately.
Recipe: Lazy pastéis de nata (lazy custard tarts)
There is one thing you must have if you get to travel to Portugal, and that’s a pastel de nata! It’s a glorious experience, especially when it's still warm and slightly burnt on top, and you’re enjoying it with a good espresso. I have created an easy version for you to make in the comfort of your home.
20 minutes prep
30 minutes cooking
115 g caster sugar
1 egg (+ 2 egg yolks)
2 tbsps cornflour
400 ml milk
1 tsp vanilla extract
1 roll puff pastry
cinnamon, for sprinkling
Preheat the oven to 180ºC.
Place the sugar and egg in a saucepan and mix together with a spoon.
Place the cornflour in a small bowl. Stir some of the milk into the flour until it forms a thick, creamy consistency with no lumps. Then add the cornflour mixture to the egg mixture, along with the remaining milk and vanilla extract.
Gently heat for about 5 minutes, allowing the mixture to thicken to the consistency of custard.
Roll the pastry and cut into thick 1 cm rounds. Then roll them out into flatter rounds and gently lift, pressing them into muffin tins.
Pour in the cream mixture and place in the preheated oven for about 15 minutes or until golden.
Remove from oven and sprinkle with cinnamon before serving.
Recipe: Homemade piri-piri
On our table for pretty much every savoury meal, chilli is our favourite condiment. This is a recipe from my primo, Sergio – he’s bringing the heat!
10 minutes prep
1 hour cooking
1 cup olive oil
¼ cup lemon juice
6 cloves garlic
½ tsp salt
1 tsp cumin
1 tbsp ground dried chilli
(add less or more, depending on your preference)
3 tbsps cider vinegar
Preheat the oven to 160ºC.
Place all the ingredients (except the cider vinegar) into an oven-safe saucepan with a lid and mix until they are all well blended.
Place in the oven for 20–30 minutes, then remove from the oven and allow to cool.
Once cooled, stir well, pour into a blender and blend for 5 seconds. Then add in the cider vinegar and blend for a further 30 seconds or until you have a smooth sauce.
Place in a jar and cover. This can keep in the fridge for up to seven days.
Recipes supplied by Quivertree Publication