PRAWN AND PAW PAW SALAD: Antoine de Ras, 24/01/2012


2kg pork roast

15ml olive oil



2 onions, sliced

2 cloves of garlic, chopped

375ml cider

250ml chicken stock

3 to 4 red apples, peeled

50g butter

30ml honey

Score the skin of the pork into 1cm strips.

Brush with oil and vinegar and sprinkle with salt.

Place the meat in a roasting pan and roast at 200°C for 20 minutes.

Remove from the heat and turn the temperature down to 180°C. 3333333

Add the onions, garlic, cider and stock to the pan and return the meat to the oven.

Roast for about two hours until the meat is cooked through and the crackling is crisp.

Remove from the oven and rest for 10 minutes before carving.

Thinly slice the apples. Melt the butter in a frying pan and add the apples.

Add the honey and fry the apple slices until softened and glazed. Serve with the pork.

This recipe serves four to six people.


25 to 30 cooked prawn tails

pillow packet of mixed baby leaves

125g baby tomatoes, halved

2 small papayas, peeled, seeded and sliced


5ml lemon juice

50 ml mayonnaise

15ml chopped garlic

15ml sweet chilli sauce

30ml olive oil

handful of chopped coriander

salt and pepper

Combine all the ingredients for the dressing and mix well. Add the prawns and set aside to marinate for 30 minutes.

Arrange the leaves on individual serving plates. Add the tomatoes and slices of papaya and divide the prawns among the plates.

This recipe will serve four to six people.


1.5kg baby potatoes, halved


2 sprigs of rosemary, roughly chopped

5 cloves of garlic, slivered

100ml olive oil

juice of 1 lemon

7.5ml each of coriander and cumin seeds, toasted

10ml medium curry powder

5ml sugar

60ml chopped parsley

Boil the potatoes in salted water until tender. Drain in a colander.

While the potatoes are still hot, pour over the dressing and toss well to combine.

To make the dressing, combine all the ingredients and mix well. It is best made a day before serving.

This is for four to six people.


300g cooked beetroot, cut into chunks

30ml olive oil

15ml balsamic vinegar

15ml honey

salt and pepper

200g baby spinach leaves, washed

125g green beans, topped and tailed

125g feta cheese, cubed

125g streaky bacon, cooked and chopped


80ml olive oil

30ml lemon juice

5ml chopped garlic

5ml Dijon mustard

10ml honey

salt and pepper

Put the beetroot into a roasting pan.

Drizzle with olive oil, balsamic vinegar and honey.

Season and roast at 180°C for 20 to 30 minutes. Remove and cool.

Blanch the green beans, drain and refresh under cold water. Halve the beans.

Arrange the spinach leaves on a serving platter and add the beetroot, beans, feta and bacon.

Drizzle over the dressing before serving.

To make the dressing, combine all the ingredients and mix well.

This is adequate for four to six people.


200g packet of ginger biscuits, crushed

80g butter, melted

15ml gelatine

50ml water

500g thick cream cheese

385g can of condensed milk

60 - 80ml chopped crystallised ginger in syrup

45ml syrup from the ginger

4 nectarines

125ml orange juice

45ml sugar

To make the base: crumble and combine the biscuits with the butter and mix well.

Press this mixture on to the base of a 20cm spring form cake pan. Refrigerate while you prepare the filling.

Sprinkle the gelatine over the water and set aside to get absorbed. Microwave on full power for 10 seconds to become liquid and dissolve.

Put the cream cheese and condensed milk into the food processor and beat until the mixture is smooth.

Add the gelatine with the machine running. Mix in the ginger and the syrup.

Pour this on to the biscuit base and refrigerate until it has set. Top with the peach halves and drizzle with any remaining sauce.

To prepare the nectarines: halve and de-pip the nectarines.

Place the halves in a single layer in a large saucepan or frying pan that has a lid.

Add the orange juice and sugar and simmer gently covered until the nectarines are soft but not disintegrated.

Remove the nectarines from the sauce and reduce the sauce until it has thickened slightly.

Set aside the sauce until it has cooled completely. Once this is done, pour the nectarine sauce over the cheesecake.