Chorizo and Broccoli Lasagna

To make a good lasagne is not too difficult; the trick is to get the balance of the components correct. There are four components; the pasta sheets, the tomato sauce, the white sauce and a centre ingredient ie. ground meat or aubergine or like this recipe, chorizo and broccoli. If that balance is incorrect you stand to end up with a sloppy lasagne or a dry one. Or perhaps your tomato is too tart or your white sauce too “flourey”. The proportions are also important; one doesn’t want to have too much meat and hardly any pasta, or too much white sauce that you can not see the rest. In any case, I hope I have not scared you off. Generally it’s a winner – give it a go.

Good quality Chorizo
A head of broccoli
Half an onion
x4 Cloves of garlic
Bowl of fresh tomatoes or a tin
Italian herbs
Salt & pepper
1/2 tsp sugar (only if using tinned tomatoes)
Lasagne sheets
Dash of red wine
Flour
Milk
Butter
Cheese (preferably mature cheddar & some gorgonzola if you like the taste)
Parmesan

First get your tomato sauce on the go. Finely chop and fry onion. Add garlic when onion is transparent and fry on a low heat for a few minutes. Add tomatoes, Italian herbs and salt/pepper and leave to simmer on a low heat for about an hour or so.

Thinly slice your chorizo and fry gently in a pan to release the oils and enhance the flavour - be careful you don’t burn this, as that wont taste too good. When a slight golden colour, remove and set aside to cool (its fine if the chorizo falls apart a bit).

In the same oil left in the pan, add some butter and start your white sauce. When better has melted into the oil, add a couple table spoons of flour (depending on the amount of fat, you want to get a nice paste). When the flour and fat have formed a paste, lower the heat and slowly start to add milk, stir furiously. I use a whisk here, but a wooden spoon will work. Keep adding the milk and stirring. Try not to get any lumps, just stir harder/quicker if you do. Eventually you should have a nice white sauce, thin it out further if you need to, as it will thicken in the oven. Add some salt and pepper and grate some cheese in - as much as you think appropriate, I also add a touch of gorgonzola or blue for an extra depth of flavour and richness.

Cut broccoli into chunks and steam/boil till relatively soft. Remove from heat and cut into small pieces and set aside to cool.

Now make the lasagne. Get an oven dish of appropriate size and start the layering process. Start with some white sauce, then tomato, then chorizo & broccoli then lasagne. Make sure you finish with the white sauce. Sprinkle with cheese and pop in a 180` oven for about 30 - 40 minutes. When done, take out and let it rest for 10-15 minutes before tucking in. Enjoy!

Portuguese Peri-Peri Chicken Livers

On a cold wintry day there's nothing quite as warming as a hot spicy bowl of Portuguese Peri-Peri Chicken Livers with some nice red wine. This warms the soul and tickles the taste buds.

Serves 2-3
x1  250g tub of chicken livers
x1 Small onion
x2 Garlic cloves - crushed
x1 Tomato paste (either the small tin or the sachets +/- 50 - 70g)
x1-2 Chillies - chopped finely
Cayenne pepper
Per-peri sauce if available
Paprika
Salt & pepper
Parsley
Brandy - optional
Cream - optional

In a dash of olive oil, fry up onions until translucent, then add garlic and chillies and cook for a further 5-7 minutes on a low heat. Remove onions from pan, put heat up and add a glug more oil. In batches, fry up the livers on a very high heat, this browns/crisps up the outside leaving the inside still pink and juicy. While doing this add a splash of brandy and toss livers around until browned. Remove livers and return onion garlic mix to the pan. Reduce heat and add tomato paste and spices. Add a splash of wine or water here and let the sauce reduce nicely. If you have peri-peri sauce add it now or else add the spices (or both depending on the complexity of the sauce). Turn off and add salt and pepper and a splash of cream if using. Serve with a healthy sprinkling of parsley along side some toasted bread or rice.

Arrabiata with Italian Sausage

Quick, tasty and filling. This is nearly the same recipe as Pasta Clintonio, but with a couple changes. I am especially proud of this one because i made the Italian Sausage from scratch. (See my Charcuterie Blog for recipe)





The difference is that the Chorizo has been substituted for Italian Sausage. The sausages are placed whole into the arrabiata while it cooks, thus making them easy to slice when they are cooked.

Crayfish Pasta

The flavor of crayfish is delicate and can easily be overpowered by another ingredient. To create the right combination of tastes means cooking it down, making a stock and less is more.

This rich creamy combination seems to work wonderfully, the addition of a few tomatoes and peppers (thoroughly cooked down) adds a nice sharpness that would otherwise have just been too creamy and plain. The taste of the crayfish is dominant and the pasta is satisfying and delicious.

Ingredients:

x2 Crayfish - cooked
1/4 Red pepper
1/4 Yellow pepper
Garlic
Chives or parsley
Cream
x3 Ripe tomatoes
Small onion
Salt & Pepper to taste
Pinch of sugar
Dash of white wine
Pasta of your choice

When Crayfish have cooled, remove as much of the meat as possible. Place remaining shells, legs and head into a pot of boiling water and leave to simmer.

In a pan, lightly fry the chopped onion and peppers. Add garlic and continue cooking. Add a splash of white wine and leave to reduce. Drain stock with a sieve and set aside. Add chopped tomatoes and a cup of the hot stock. Leave to reduce. Add half the crayfish meat. Continue this process on a low heat for a couple hours or until stock is finished. Remove and let cool slightly.


Blend sauce and put back on the heat. Put remain crayfish in and let simmer. Cook pasta until al dente, drain and place cooked pasta into sauce pot and stir. Splash some cream in (depending on how rich you want this - not too much) and stir until pasta is covered with sauce. Dish up and grate some Parmesan over the top and enjoy!

Tomato Chicken Pie

This is a nice change from the more traditional creamy style chicken pie. The flavor is nicely balanced between the tomato and mushrooms, with a few cherry tomatoes tossed in for maximum explosions.

Ingredients:

x2 Chicken breasts (or any chicken meat) chopped or shredded
A few sticks of celery
A clove of garlic
salt and pepper
A handful of fresh mushrooms
Onion
Tin of tomato
A few cherry tomatoes
Pinch of sugar
splash of white wine
Stock if required
Short crust pastry
feta to garnish (optional)

Heat oven to 200' c. Gently fry onion and celery until soft, add garlic and chopped chicken. When chicken has browned, add tin of tomato, seasoning, sugar and a splash of white wine. Leave this to cook down slightly and when nice and thick remove from the stove and set aside to cool (you can add a dash of flour to thicken at this point).

Roll out your pastry, set in pie plate and weigh down. Pop in a hot oven for 10 minutes and remove, leave to cool. Cut remaining pastry into strips for the top. When pastry and chicken mix are both cool, toss in some cherry tomatoes and place chicken mix in pie. Either lace or just put pastry strips on top with feta between and pop in oven for 20 - 30 minutes or until golden brown on top.

Duck Ragu Tagliatelle

Words can't describe how unbelievable this pasta ragu is. The taste of duck is just another dimension.

Ingredients:

Duck - shredded

Olive oil

Salt & pepper

Half an onion

A few carrots - grated

A couple sticks of celery - finely chopped

White wine - dry

Red wine

Tin of plum tomatoes

Sage

Garlic

Pinch of sugar

Parmesan

Pasta - tagliatelle or spaghetti

Gently fry onion, celery and carrots until soft. Add chopped garlic and a few leaves of fresh sage. Stir in a cup of dry white wine and cook until wine has reduced. Add cooked shredded duck meat and a dash of red wine. Cook for a few minutes then add the tine of tomato and season (add a pinch of sugar to balance out the tartness of the tomato).

Leave to cook on a low heat for an hour or more if possible. Serve with freshly boiled pasta and a sprinkling of Parmesan. mmmm....just divine!

Coq au vin

This is a very rich and hearty, almost velvety stew. Made with quality wine you can't really go wrong.

Coq au vin (French: "rooster in wine") is a French fricassee of rooster cooked with wine, lardons, mushrooms, and optionally garlic. Older roosters are traditionally used because they contain a lot of connective tissue, which creates a richer broth when cooked. -Wikipedia

Ingredients:

Chicken pieces
Salt and pepper
x2 cups of quality wine
Handful of button mushrooms (small ones if possible)
A few strips of bacon
A small piece chicken liver - golf ball size
x1 Onion
Garlic
Oil
Flour
Cognac or brandy
Small tin of tomato paste
Green veg - optional (I used Mange touts)
Thyme
Bay leave

Soak chicken pieces in wine for a few hours - the longer the better, preferably over night. Heat pan and fry bacon until crispy, remove and let cool. In the same bacon oil, brown soaked chicken pieces, remove and set aside. Fry chopped onions and garlic gently, add button mushrooms and cook. Finely chop cooled crispy bacon and add to the pan along with tomato paste, a splash of cognac or brandy and stir. Sprinkle x2-3 tbs of flour into this mixture and keep stirring. Add finely chopped liver and chicken.

Either in the same pan (if it is oven proof) or transfer to an oven casserole dish - add remaining wine (or more), thyme and bay leave and cover. Pop into moderately heated oven and cook for 2 hours or so until chicken is cooked well and sauce is very rich and thick. Serve with rice or mash and a crisp veg of your choice (optional).

Jalapeno Poppers

These are just delicious, if done properly, they are spectacular. The trick is to get the ratios right, not too much of a 'shell' (this could be a type of pastry -even a tempura batter -or a breadcrumb and flour 'shell'), yet not too little as it balances out the flavours - not only the heat, but the amount of jalapeno you get in one bite.

These are an all time favorite of mine (Rafikis in Cape Town make the most amazing poppers). I have tried various methods; grilling, baking, microwaving - with various pastries and the like, but this is the ultimate.

Ingredients:

A few jalapenos

x1 egg

Dash of milk

Flour

Corn flour

Bread crumbs (I used toast crumbs)

Feta and mozzarella or cream cheese (or any creamy cheese that you have)

Bacon bits (optional - to mix in the cheese)

Oil

Mix egg and milk in a bowl. Mix flour and corn flour in another bowl. Place fine breadcrumbs in another bowl or plate. Heat oil in a pan (these are meant to be deep fried, but i just fried them in some shallow oil and turned them, hence the triangular shape).

Lightly score jalapenos, then slit down the side - leaving the stems on. Remove all the seeds and white bits and set aside. Mix desired cheeses and stuff jalapenos (not too full , as they must still be able to close).

Now they are poppers. Flour the poppers thoroughly then dunk into the egg/milk mixture then the breadcrumbs. Leave for 10 minutes or so to dry and repeat egg/milk then bread. Leave to dry and repeat again if required. In very hot oil, place poppers until browned and crispy. Serve on their own or with a sweet-chili dipping sauce. Enjoy.

Delicious Cottage Pie

Cottage pie is an old favorite comfort food. Yummy, filling and tasty. Make this on a cold night to warm the soul or to comfort a loved one - or just to fill your belly.

The Cottage Pie recipe traditionally originates from England, perhaps somewhere in Kent or Somerset county. The Cottage Pie is named after the pot they cooked it in, which resembles a thatched cottage. And also when they heaped the mash on the top, it looked like a thatched roof made of straws Cottage Pies originally had beef, peas, carrots and mashed potato toppings.

Ingredients:
Pack of mince
Handful of frozen peas
Carrots

Small tin of tomato paste

Glug of red wine
A few potatoes
x1 onion
Garlic
Worcestershire sauce
Mirin (optional)
Fresh broccoli
Flour
Parsley or coriander

Peel potatoes and put potatoes on to boil. In a pan, fry onions until soft and add garlic. Stir and add mince, mix well and cook for a good 10 minutes or until mince is cooked. Add carrots (baby or chopped) and tomato paste and simmer, stir in a glug of red wine and leave to cook (add frozen peas at this stage). In a teacup mix some flour and warm water and add to mince mixture to thicken and give body. Mash boiled potatoes, add a dash of butter, milk and season. Stir some chopped chives or chopped parsley into the mash and set aside.

In an oven dish, fill half with mince mixture and top with mash. Set aside top settle for 10 - 20 minutes. Season and pop in the oven for 30 minutes. Serve with fresh broccoli and enjoy!

Mom's Chicken Curry

This is my mom's famous chicken curry recipe. She is a chicken curry fanatic, and if she could, would probably have it at least 3 times a week.

This recipe originally came from her mother in-law in Durban (hence the strong Indian influence) - see Durban. (strangely, she is Norwegian with a taste for spice)

Very hearty and fulfilling, can be made at the drop of a hat, but prefers a long slow cooking.

Ingredients:

Chicken pieces
Curry powder - good quality -Indian (including masala)
Potatoes
Rice
Onions
Tined tomatoes
Coriander leaves
Cinnamon
garlic
Ginger
Cumin
Turmeric
Salt & Pepper to taste
Garam masala (a pinch)
Chilli

Fry up onions and garlic until soft and tasty. Cut excess fat off chicken pieces and sprinkle red curry powder over chicken (about 2 table spoons), mix to coat chicken and set aside for half an hour. Peel potatoes and quarter - leave in water so as not to brown. Boil water for rice and set rice cooking (1 cup for 2-3 people, 3 cups salted water).

When onion is soft, add cumin, turmeric, chopped chilli, Cinnamon stick and season (add a couple cardamom if you have - just don't forget to remove them later), add chicken pieces to brown and stir. Open can of tomato (or gather chopped fresh tomato) and add to browned chicken mix along with potatoes. Continue cooking on a medium heat until potatoes are soft and chicken is cooked. Add a half teaspoon of garam masal (optional).

When nearly done, add some chopped coriander, and stir - garnish with more fresh coriander and serve. mmmm......

Thai Fish Cakes

A good fish cake, with the right texture and the right flavour is something to behold. I prefer small, mini fish cakes as they are an ideal starter/finger food/hors doeuvre.

An important aspect of good fish cakes is the sauce that they are accompanied by. A sweet and sour, tart sauce usually goes well and accentuates the taste as a whole. Add chillies and coriander to the sauce and gourmet is the word you're looking for.

Ingredients:

Line fish or haddock - chopped
Coriander - chopped
Fish oil/Sauce
Red curry paste
Salt and pepper
x1 Egg
Dash of soy sauce

Mix all ingredients and make small little patties/balls, set aside and heat oil in pan. On a medium heat, fry fish cakes on both sides and serve with dipping sauce

Dipping sauce: (mix all ingredients)

Coriander - chopped
Splash of rice vinegar
A couple pinches of sugar
A big dash of soy sauce

Teriyaki Chicken, Leek and Mushroom Pie

I don't believe that a pie should be dry and majority pastry. This recipe is excellent in that it is still good ol' home food - just a lot more moist and flavoursome than the traditional recipe.

The addition of Teriyaki sauce is basically a replacement to Worcestershire sauce, but a totally different taste. Excellent if I do say so myself.

Ingredients:

A knob of butter
x2 leeks, finely chopped
A handful of mushrooms (I used baby mushrooms)
x2 tablespoons plain flour
milk
A couple pinches of mustard powder (or any mustard you have)
A big dash of Teriyaki sauce
A handful of feta - chopped
A handful of chopped Parsley
Salt and Pepper
A couple chicken breasts - cooked and shredded
Frozen peas,
A sheet of puff pastry
A clove of garlic
1 egg, lightly beaten
Salad, to serve

Preheat oven to 200°c. Lightly dust your pie dish with flour. Melt butter/olive oil in a pan over a medium heat. Add leeks, garlic and mushrooms, cover and cook for 5 minutes or until leeks are soft and slightly sweet (you can add a drop of white wine if you like - just let it cook off as you dont want too much liquid here). While the leeks are cooking, combine butter, flour and milk together in a small saucepan over a medium-high heat. Stir constantly, about 5 minutes or until mixture thickens and becomes smooth. Add mustard, Teriyaki sauce, feta, parsley and seasoning, stirring until well combined (a dash of Tabasco goes well too). Pour leek and mushrooms into the white sauce and stir, add chicken and peas and stir until well combined.

Pour this gorgeous creamy chicken and leek mixture into prepared oven dish that has been lined with pastry. Cover with remaining pastry, brush with egg glaze (dont for get to cut a cross in the top to let it 'breath')and bake in preheated oven until pastry is lovely and golden.

Serve with green salad. Absolutely divine!

Brandied Beef and Mushroom Parcels

Similar to Beef Wellingtons, just lighter and tastier. Using phyllo pastry really creates some crispness and leaves one feeling all together less full and more satisfied.

Ingredients:

Beef strips/schnitzel/steak - chopped relatively small
Half an onion
A clove of garlic
Olive oil & butter
4 -6 sheets of phyllo pastry
Brandy or port & red wine
Baby potatoes
Handful of mushrooms
Parsley
Baby spinach
vegetable of your choice, I used baby fennel which really did add an interesting flavour.

Preheat oven to 190` c. In a pan, heat some oil and add chopped onion and garlic. Cook until onion is semi-translucent and add roughly chopped mushrooms, salt and pepper and a splash of either brandy or port. Stir and add some chopped parsley and the chopped beef. Cook until all ingredients are done and add a dash of wine (optional). If you prefer to have a slightly thicker sauce, add a dash of flour or mezina to thicken (do this in a cup and stir into some of the hot sauce then add slowly to the mixture - this is to prevent lumps). Set aside and prepare pastry.

Separate sheets of phyllo and paint some melted butter between each sheet. Lay 4 - 6 sheets down and cut into big squares and place into muffin pan. Press down and add filling. Gently fold all edges in and over. Squeeze tight and pop in the oven for 15 - 20 minutes.

Prepare potatoes and vegetables and serve these little parcels on top of the spinach and enjoy.

Tom Ka Gai (chicken and galangal soup)

This, like most Thai soups is cleansing, crisp and fresh. The harmony that these ingredients inspire is balanced and pure.

Ingredients:

x3 cups of chicken stock
Spoon of galangal - maybe more
x2 sticks of lemon grass

A few kaffir lime leaves
Handful of fresh coriander

Chicken - your choice of piece

Mushrooms (I used some dried Shitake and a few fresh garden variety)

x1 cup coconut milk

Squeeze of lime

A few drops of fish sauce

Half a spoon of sugar

x2 chili's

Small handful of bean sprouts (optional)

In a small saucepan, toss lemon grass, galangal, half the chopped coriander, stock, lime leaves and half the chillies. Bring to the boil and cook for 10 minutes stirring occasionally. Remove from heat and strain, discard solids. Pour the strained liquid back into the saucepan and simmer. Add chicken (either thinly sliced or shredded) and the mushrooms. Let cook for a few minutes or until chicken is cooked (I had pre-boiled the chicken so i just shredded it in). Add bean sprouts and some finely chopped lemon grass.

Take off heat and when cooled slightly stir in coconut milk, fish sauce, chopped coriander and squeeze of lime and add remaining chilies. Serve hot and garnish with chilies. Yum!

Farfelle with Lamb Sausage, Cherry Tomatoes, Basil and Feta

Quick and tasty, the combination most busy people would die for - and it's not a packet meal! Pasta is generally a speedy meal, as it can't stand for long and the best sauces are often the ones that take less than 10 minutes (exception to a Ragu or hearty type sauce). When fresh ingredients are thrown together in the right proportions, and tossed in some hot pasta, there's little to top that. Herbs are even easier, chop a bunch up and serve on plain ol' spaghetti with a drizzle of olive oil and a crack of seasoning and your guests are elated.
In this recipe I demonstrate just how quick and easy it can be. I used lamb sausage because that's what was in the fridge, a great alternative would be chorizo or Italian sausage. Just scrumptious.

Ingredients:

Pasta of your choice
Sausage of your choice
Disc of feta
Garlic
Half an onion
Dry white wine
Half a chili (or more - test it first)
Cherry tomatoes (fresh is good, but tinned can also be used - I used both)
Basil

In a pan, heat some olive oil or butter and fry onions and garlic gently. Add cut sausage pieces and continue on a medium heat. (some sausage contains a lot of fat, you will see oil accumulating in the pan, just hold back onion and sausage mix and drain off all the excess fat). Add a splash of wine and tomatoes (halved if fresh and whole if tinned) and stir gently so not to break the tomatoes. Heat some water with a frizzle of oil and pinch of salt. Cook pasta.

Chop basil and feta and strain pasta - do not wash the pasta with water, just strain in a colander. Toss pasta with tomatoes and add basil and feta, mix gently to coat everything. Serve the a dusting of Parmesan and enjoy.

Milk-Poached Smoked Haddock and Peas

This is an old classic Scottish dish from Findon, Scotland, where haddock is poached in milk and originally (and probably still) had for breakfast - known as finnan haddie.

This is not unusual as the British have a long tradition of eating kippers, kedgeree, and finnan haddie at the crack of the sparrow's fart.

Craig Claiborne, former food editor of the New York Times was apparently very keen on this breakfast, quoting; “Give me a platter of choice finnan haddie, freshly cooked in its bath of water and milk, add melted butter, a slice or two of hot toast, a pot of steaming Darjeeling tea, and you may tell the butler to dispense with the caviar, truffles, and nightingales’ tongues.”

What I really love about this meal is its’ true simplicity. Some might argue that it is too bland, but the delicate smoky flavor is truly wonderful with fresh peas, no frills. Not to mention how refreshing it is to experience a meal that’s not trying to be more than it is, is easy on the tongue and just as gentle to digest.

Ingredients:

Haddock fillets or steaks
Cup of milk
Dash of water
Salt and Pepper
Chives or parsley
Bay leave
Half an onion
Potatoes for mash
Peas

Boil potatoes and mash. Add a dash of milk, touch of butter and season. Set aside. In a pan, add a knob of butter or splash of olive oil and fry up some onion (garlic is optional), remove onion and to the same pan add milk, water, chives/parsley and haddock. Let simmer gently - you will notice the milk turns a lovely golden creamy colour. Season and remove fish when cooked (be careful not to over cook fish). Cook peas - steam or boil. Plate up with mash and peas. In the mean while add a half teaspoon of mezina/flour to your creamy sauce and stir till it thickens (optional, as some people don’t like a thicker sauce). Place fish on top of mash and pour generous amounts of sauce over the top. Garnish with chives/parsley. Heavenly!

Ginger & Sesame Rump Steak with Creamy Chive Mash, grilled Butternut and Green Beans

So easy, so tasty and so satisfying (if you are a vegetarian, please move on to the next recipe). Sometimes there's nothing like a good steak, the difference with this, is the flavours, if you get the balance right and there's not one overpowering the other - then Bam! Explosion in your mouth. Divine. Ah... the carnivore within.

Ingredients:

Steak of your choice
A clove of garlic
x3 spoons of sesame oil
A squeeze of lemon
An inch or more of ginger
Splash of soy sauce
Handful of chives
Knob of butter
Dash of milk – warm
A couple potatoes
A small butternut
Handful of green beans

In a bowl; mix sesame oil, squeeze of lemon, grated ginger and grated garlic and splash of soy sauce. Pop steaks in and leave to marinade for 30 minutes. Put oven on to 180 and peel potatoes. Boil potatoes and slice butternut in to 1cm discs, place on an oven tray with a dash of olive oil (and sweet chili sauce if you have).

Place butternut discs in a hot oven. Mash cooked potatoes, add warm milk (or cream if you have), a knob of butter, chopped chives and season. Set aside and keep warm. Warm griddle pan. Either steam or boil green beans, drain them and add a knob of butter and seasoning. Turn butternut discs.

Place marinated steaks in griddle pan; pour remaining marinade into a separate frying pan and heat. Turn steaks and start plating up. Mash, then butternut discs then place steaks on top. Serve beans on the side and pour some of the marinade sauce over the top. Enjoy!

Yummy Greek Spinach & Feta Pie with Roasted Cherry Tomatoes

Yum! This is a simple, plain Jane that just got a new dress. The addition of the cherry tomatoes on the top just adds that tart depth that was lacking from the traditional recipe. Yes, some might say that the original will always be best, and yes I do agree to an extent, I just feel that evolution is bound to happen - but that's just my opinion. Either way, this is a delectable treat, usually done with many layers of phyllo pastry, but a shortcrust pastry is used for a heavier, more sufficient meal.

The Greek name for this pie is Spanakopita which is mostly eaten as a snack.

Ingredients:

Fresh or frozen (thawed) spinach - prefer fresh baby spinach
Olive oil
Origanum
2 eggs
A cup of feta
A cup of ricotta/haloumi cheese
Chives
2 cloves of garlic
Half a chili (optional)
A squeeze of lemon
1 sheet of shortcrust pastry (many sheets of phyllo can be used)
Cumin
Half an onion - thinly sliced
¼ cup of cream

Heat oven to 200` c. Roll out your pastry so it fits your pie dish all the way up the sides. Place in dish with a weight, fold edges roughly over and pop in the oven for 10 minutes. Mix cheeses, squeeze of lemon, salt and pepper and origanum (add cumin here if required - I also added a half spoon of Tunisian paste).

Stem fresh baby spinach until just limp, strain and leave to dry on a clean dish towel. Remove pastry from oven, let cool only slightly- remove weight (rice, beans, bowl etc). Place spinach in the pie, sprinkle onion and garlic (and chili) then heap cheese over the top, spread evenly. Pour whisked egg and cream mixture over cheese. Place cherry tomato halves on top, sprinkle origanum and salt and pepper and a dash of olive oil.

Pop in the oven for 30 - 40 minutes and serve with a nice crisp salad.

Baked Mediterranean Pork with Creamy Mustard Mash

If you enjoy the flavors of the Mediterranean, then this simple, crisp tasting meal will defiantly float your boat. There's something sexy about the mixing of these flavors, each remains what it is but lends itself so nicely to its companions. One can add a few olives to this meal, but I kept it simple and clean, a wonderful dinner.


Ingredients:

Pork chops or loins (or any tender cut you can get)
Drizzle of olive oil
Salt and Pepper
White wine
Balsamic vinegar
Garlic
Herbs: thyme, rosemary etc.
A couple of fresh tomatoes - cut in half
Veggies: red capsicum/pepper, zucchini, mushrooms, what ever you have - diced

Heat oven to 200`c. In a bowl, mix a drizzle of olive oil, half a cup of dry white wine, a splash of balsamic vinegar, a few chopped garlic cloves (and a small chili if you have the urge). Add a grind of black pepper and salt and the herbs (dried if possible), stir and add cut of pork to mixture. Leave for 30 minutes to marinade.

Meanwhile, get some potatoes on the boil (rice or cous-cous could be used here as a substitute). Dice veggies to bite size chunks, toss into a baking tin with a drizzle of oil, balsamic and salt and pepper. Place tomato halves, cut side down onto each pork cut and place covered dish into oven and cook for 30 minutes. Add veggies onto a separate oven rack and cook until done. Drain and mash potatoes, add butter, salt and pepper, mustard of your choice and set aside.

Serve pork on creamy mash, with veggies to the side, drizzle reaming wine sauce over the top and enjoy.

Waterblommetjie Bredie (Waterlilly Stew)

This is a true South African dish. A "bredie" is a stew. The "water"means just that, and "blommetjie" (small flower)-"bredie" (stew) are all Afrikaans words for this traditional dish. It is made of meat - usually lamb - stewed together with a flower (known as Cape Pondweed or Water Hawthorn) found in the dams and marshes of the Western Cape. The buds (waterblommetjies) are usually ready to be picked in the winter months of July and August. Although, the weather has been rather strange this year and I still seem to be able to buy them at the local supermarket (it's November!).

The taste of the flower is described as much like stewed green beans with a hint of pumpkin, but i definitely pick up a hint of asparagus.

The binomial name for the flower is Aponogeton distachyum/distachyus. It's also used as an aquarium and pond plant. It was introduced to Europe in the seventeenth century, and later into other parts of the world. It has escaped into the wild and has become widely naturalised in Australia, and more locally in France and England. In North America it is naturalised in southern and western California- Wikipedia

This is a true Cape Dish, made by the Malay and Afrikaans people, both have their various differences. I am making mine with a tomato base (similar to a classic tomato bredie)I have added garlic & chilies (a definite no-no in the traditional recipe). Substitute what you don’t like.

Ingredients:

A pack of stewing lamb meat
Dash of oil
Small nob of butter
Salt and Pepper
Cup of dry white wine
Squeeze of lemon or spoon of vinegar
Can of tomato or 5 or 6 fresh
x1 onion
Clove of garlic (optional)
Couple chilies (optional) (not too many as is detracts from the flavor of the flowers)
x2 heads of waterblommetjies
1/2 cube of stock
x1 Apple (optional) - if you have
A couple of peeled and diced potatoes
pinch of sugar

Brown meat in a pan with dash of oil and butter. Remove meat and add onion, garlic, chilies and season. Add tomato, cup of wine (or more) and sugar, cook for half an hour. Add meat and cook. Add some of the potatoes and some of the waterblommetjies (for thickening and flavor). Cook on a slow heat until lamb is tender and sauce is thickening, add remaining waterblommetjjies and potatoes and cover. Cook for a good half to full hour - taste meat and check potatoes to tell. Serve with rice and enjoy.

Wild Mushroom Risotto

This is a somewhat classic risotto, not complicated and down to earth - quite literally. The wild earthy aromas do have a slight heady aphrodisiac effect, so be careful who you cook this for.

See what wild mushrooms you can get at your food market, I used a combination of 3 different mushrooms, namely; Shiitake, chanterell, and Boletus Luteus(slippery jacks). All were dried, so soaking was obviously required.

Refer to my 'Prawn Risotto' for cooking guidelines. Enjoy!

Mint lamb kebabs with chive mash

Mint never fails to give a little punch where it's needed most. This is a quick meal to prepare; the simplicity of it works quite well, as there aren't too many ingredients to confuse the palate.

The clean taste of yellow peppers, earthy mushrooms and the minted lamb go beautifully with the creamy chive mash. Again, use simple veggies, to compliment the meal.

Ingredients:

Lamb (cut to bit size chunks)
X1 Yellow pepper
A few small button mushrooms (remove stem and keep aside)
A few potatoes
A handful of chives
Dash of milk
Salt & Pepper for seasoning
Nob of butter
Veggies of your choice

Sauce/Marinade:

Dash of red wine
Handful of mint
Ground coriander
Dash of a sauce of your choice (I used peri-peri sauce, you can use tomato, HP, Chutney etc)
A few garlic cloves

Place all sauce ingredients in a blender and blend until smooth, add lamb chunks and leave for an hour or so.

Boil peeled potatoes and chop chives finely, set aside. Quarter Yellow pepper and clean out whites, cut again so as to get 8 squares. Decapitate mushrooms, leaving 'stems' aside. With clean hands, place onto the kebab stick the lamb, yellow pepper and mushroom cap, repeat this sequence until finished.

Depending on your time constraints, choose a method of cooking. I always have time, so I like to slow cook most things (for tender purposes) and then grill them on a very high heat to finish. Refer to my 'Stuffed chicken' recipe. These are great on an open braai/BBQ/grill - don’t over cook as lamb must still be pink inside (personal preference).

Once you potatoes are done, strain, mash and season. Add chopped chives a dash of warm milk and butter. Mix and set aside. Pop mushroom stems in the micro for a minute and chop finely, add to mash (optional of course).

When lamb is cooked, grill quickly to finish and add remaining juices to a pan and cook on a very high heat to thicken add more wine and let reduce. On top of mash place kebab and drizzle sauce over the top, plate veggies and serve.

Grilled chicken stuffed with roasted red peppers and gorgonzola

This is so easy, and very tasty. The trick with doing this kind of chicken is to make sure the chicken is not dry and tough. This can be prevented by various cooking methods. The best is to "poach" them in individual foil parcels (baked for 10-20 minutes) with all the beautiful juices of wine and herbs. I have also casseroled them in a sealed oven dish - both work fine. After the process, just grilled off nicely to finish.

Any kind of cheese can be used, (mozzarella, brie etc.) I like a stronger fuller flavored cheese to stand up to the roasted red peppers.

Again, any veggies are okay, just as long as they are not too overpowering, as you would still want to taste the chicken. Usually, this dish is made with bacon or Pancetta being wrapped around the individual breasts - that is totally optional. I have used a thick slice of grilled sweet potato (to the left) and normal potato (to the right), these were an interesting combination. Along with that, some simple green beans done in some butter, splash of white wine, drop of sweet chili sauce and seasoning, delish!

Ingredients:

Chicken breasts
Olive oil
White wine
Chives (or similar herbs) - Basil is a great addition to the stuffing
Butter
Veggies of your choice
Garlic
Red pepper
Cheese of your choice

Heat oven to 180. Slice breasts in half - not all the way through. Season and drizzle with olive oil and marinade (if you have time) in some white wine. In a pan, heat some olive oil, garlic, butter, and chopped herbs. When combined, add about a cup of white wine and stir. Take of heat. Place quarter peppers onto an oiled oven tray and grill until the skin is black and the pepper is roasted. Remove skin and let cool. Place cooled pepper quarter and a fair amount of cheese in the halved breast (add basil or pesto if you have) and fold closed. With toothpicks or cotton, seal the breast as not to leak.

Create individual little foil packages and place stuffed breast inside, pour over wine sauce. Seal and pop in the oven for 10 to 20 minutes (depending on the size of the breast). Cook veggies of your choice.Take parcels out, open and place breasts on a baking tray. Grill on a high heat until golden and crispy, remove toothpicks!

Place moist grilled breasts on veggies and drizzle sauce over, serve (preferably with a white wine; chardonnay or sauvignon banc) and enjoy.

Spaghetti Ragu

Ragù is an Italian term for a meat based sauce. Etymologically the word derives from the French ragoût, a noun derived from ragoûter (to revive the taste). -wikipedia


Ragu[ra-GOO, rah-GOO]
A staple of northern Italy's Bologna, ragu is a meat sauce that is typically served with pasta. Though different than the French RAGOUT, both are derived from the verb ragoûter , which means "to stimulate the appetite." Ragu usually contains beef, tomatoes, onions, celery, carrots, white wine and seasonings. - Epicurious


A ragu, when made properly, resembles a fine balance of carnivorous depths and a rounded tomato based sauce. This combination, when cooked right, is sticky, tasty and rich - just what you'd expect of a pasta sauce.

Some recipes call for ground mice, but a true ragu, is where the meat used has been slow cooked (preferably on the bone) until it is falling apart. This tender meat is then flaked into a slow cooked tomato sauce.

Ingredients:

Beef - any bone meat or even chuck stewing meat (lamb or pork could also be used)
A few cloves of chopped garlic
A couple Bay leaves
x2 Carrots - finely chopped
x2 Celery sticks - finely chopped
x1 onion
x1/2 red, yellow and green pepper - finely chopped
x1 cup white wine (red can be used)
Salt and pepper
Mushrooms - optional (only a few)
Small piece of either bacon, pancetta or chorizo
x1 tin tomatoes
x1 small tin tomato paste
Dash of balsamic
Spaghetti (or any other pasta)
Pinch of sugar

Place meat on baking tray and drizzle with olive oil, some wine and some fresh herbs(rosemary, thyme or oregano) then cover with foil and place in a low heat oven for a good few hours. The longer you cook, the more tender the meat will be. (+/- 5 hours) Remove and let cool.

Fry onion, peppers, carrots, celery and garlic until soft. Add a dash of balsamic and tin of tomato with a pinch of sugar, cook on a medium heat for about 10 minutes. Add tomato paste and bay leaves (optional - mushrooms, finely chopped).

Flake or cut meat until it is in fine pieces. Place meat into tomato sauce pot and add remaining wine and salt and pepper. Cook for a few hours, the last of which without the lid for concentration and stickiness. Serve with hot fresh pasta of your choice.

Ratatouille

Ratatouille is a traditional French Provencal stewed vegetable dish. The full name of the dish is Ratatouille niçoise.

The word Ratatouille comes from "touiller," which means to toss food. Ratatouille originated in the area around present day Nice. It was, originally, a poor farmer's dish, prepared in the summer with fresh summer vegetables. The original Ratatouille Niçoise did not contain eggplant. Instead, it used only zucchini (courgettes), tomatoes, green and red peppers (bell peppers), onion, and garlic. The dish known today as Ratatouille adds eggplant (aubergine) to that mixture.

After the movie release of 'Ratatouille' (about a rat named Remy who dreams of being a chef) everyone wants ratatouille. The movie takes an old classic and changes it into a fine gourmet meal of crisp thinly sliced vegetables in a sticky perfect tomato sauce. This is a delightful change from the original soggy chunky veggies in a watery tomato sauce. Granted, the original will always be better for some.

I like to think I've found a balance between the two, and in an attempt to please both palates, I have come up with this;

Ingredients:

x1 Onion - finely chopped
x3 Cloves of Garlic - chopped
x1 Tin of tomatoes
Dash of olive oil
x1 small eggplant - thinly sliced
A few courgettes - thinly sliced
A few Patty Pans - thinly sliced
x1 Red Pepper - thinly sliced
x1 Yellow Pepper - thinly sliced
x1 Green Pepper - thinly sliced
Handful of fresh basil
salt and pepper to taste
Pinch of sugar
Parmesan
Dash of white wine

In some olive oil, lightly fry onions and some of the garlic until soft, add a dash of wine and stir. Remove onions and into the remaining juices add the tin of tomato, grind of salt & pepper, remaining garlic and a couple pinches of sugar to cut the tartness. Let cook until consistency becomes thicker and the flavour becomes rounder. Simmer.

In an oven casserole dish, spoon a layer of tomato mixture evenly into base and arrange alternating veggies over that in a ring formation. If required, repeat the process for another layer (depending on how you want to serve this, one can put sheets of dry lasagna between the layers). Grate Parmesan over the top, sprinkle finely with cut basil and pop in the oven for 20 minutes with lid on.

Take lid off and bake for a further 20 minutes, Grill for 5 minutes to crisp the top veggies. Serve!

This can be served with any carbohydrate, rice, couscous or even mash. Or alternatively with pasta or just as it is.

Prawn Risotto

A Prawn risotto is one of the best known, simple & subtle risottos there is. Risotto is easy to make - it has a taste of comfort food and a flair of class. The trick is time; dedicate half an hour and you'll end up with delicious risotto every time. Make sure your stock is very flavoursome and Bob's your uncle.

Ingredients:

1 litre of chicken/fish stock (if using fresh prawns, add tails and heads to the stock)

x2 Sticks of celery - chopped finely

x1 onion (red or white) - chopped finely

Handful of sweet cherry tomatoes - halved

x1 Tbs butter

x1 cup risotto rice

x1 cup dry white wine

Small squeeze of lemon

Parmesan

Cook stock for 10 to 15 minutes then strain and bring back to a gentle simmer. Add the prawns and remove just before fully cooked, slice some to smaller chunks and set aside.

In a new pan, melt butter, add a dash of olive oil and gently fry celery and onion. Add handful of cherry tomatoes and stir. Fry for about 5 minutes and add the cup of rice, stir to coat the rice for a few minutes and add the cup of white wine. Stir gently until the liquid is well absorbed. Add a small squeeze of lemon.

It is at this point that you start adding half cups of steaming stock to the mixture, stirring casually till the liquid is absorbed by the rice. This process is repeated, till the rice is al dente, which should be about 20-25 minutes. At this stage remove from heat, stir through the prawns and a small handful of grated Parmesan cheese and a few sprigs of chopped parsley. Serve and enjoy the simplicity of this dish!

Capsicum rolls

Cut and roast capsicums/red peppers skin side up until slightly blackened. Pop in a plastic bag to cool and then remove skins. Roll with a basil leaf and some sort of cheese (I used goats cheese and added some artichoke). If they have a thick skin, cut the strips narrower, as you don't want the pepper flavour to dominate. Drizzle with olive oil and serve.

These wonderful bite size hors d'oeuvres/snacks can be eaten hot or cold, warm or just as an accompaniment with a meat dish.

Green Curry Paste

Ingredients;

x1 tbs ground coriander
x1 tbs ground cumin
10 fresh green chillies
x2 cloves garlic
x4 green onions - chopped
x1 stick lemon grass
x3 Kaffir lime leaves - sliced
1cm galangal ( x1 tbs)
1/4 fresh coriander - chopped
x1/2 tbs shrimp paste
x1 tbs peanut oil

Stir ground coriander and cumin in small dry-heated pan until fragrant. Blend roasted spices with other ingredients, except oil, until you have a paste.
Add oil and continue blending until smooth.

Thai Green Chicken Curry

This is a slight variation from the traditional Thai recipe; no coconut milk was added. Therefore it is not as rich but still very balanced and robust. In Thai cooking, one must not over complicate the flavours, keep them simple and clean (as is the common western mistake in an attempt to get fullness from the flavours). Thai curry should be spicy but subtle, unlike an Indian curry which has a more complex taste on the tongue.

Ingredients:


Chicken breast cut to cubes
x2 tbs Green curry paste (refer to recipe - Green curry paste)
x2 Kaffir lime leaves
x1 Small onion
Drizzle of peanut oil to fry (other oil can be used)
x1 tbs Fish sauce
x2 Green Chillies
x2 Red Chillies
Squeeze of lime juice
Lemon grass
Couple pinches of brown sugar
Handful of veg of your choice - I used mange tout, baby corn and baby marrow
Handful of chopped coriander leaves
x1 tin Coconut milk (optional - but traditional) or a cup or so of water or chicken stock

Heat oil in wok and cook chicken until browned - remove chicken. Heat oil and fry onion, chopped chillies and lime leaves. Add curry paste and stir, then add either coconut milk or a cup of water/chicken stock. stir in all the flavours, reduce heat and simmer for 5 minutes.
Add browned chicken to curry mixture with fish sauce, lemon grass, squeeze of lime, sugar and simmer covered.
Add veggies 10 minutes before serving. Serve with rice and sprinkle coriander over the top.

Leek, Potato and Chorizo Soup

This is an old classic with a definite modern twist. The addition of chorizo really sexes it up, creating a completely new flavor and tantalizing with a moreish appeal. Enjoy!

Ingredients:

A few peeled and chopped potatoes

A couple chopped sticks of celery

A couple chopped sticks of leeks (make sure to wash well)
Small piece of finely chopped good quality chorizo

Salt and pepper to taste

Dash of Tabasco (optional)

x1 cup milk

x1 clove of garlic

x1 onion

x2 cups of vegetable stock

Fry onion, chorizo and garlic in nob of butter. Add chopped vegetables and simmer for 5 minutes. Add stock and a cook for 1 hour. take off the heat and add a cup milk (to your required thickness) then liquidise. I left mine slightly thick and chunky and served with some hot buttered rye toast.

Pasta Clintonio

This is a favorite pasta dish named aptly after it's maker - my man. As only he can cook this so well, I've left this one to him. The simplicity of the flavours are perfect - just be careful not to add too much chili as it can 'cut' this meal, also make sure to cook it long enough to round off the flavours.

Ingredients:

Splash of olive oil

Good quality Chorizo - a few inches (depending how strong it is)

x1 onion

x1 tin of chopped tomatoes - or a fresh

Handful of basil

A few chilies

x2 Garlic cloves

salt & pepper to taste

x1 tsp brown sugar

Pasta of your choice - linguine or twirly pasta is good

Dash of red wine - or more

Slice and fry chorizo until browned, remove from pan and add onion to chorizo oils. Fry until soft and add chopped garlic and chopped chillies. Once flavours are all mixed add tin of chopped tomato and tsp of sugar, turn down heat and let simmer for 10 minuets. Add red wine and salt & pepper and leave to cook down for at least an hour.

Cook pasta until al dente, drain and add sauce to pasta (optional, as it can be served on top of the pasta) stir in the sauce and serve. Grate fresh Parmesan over the top and sprinkle chopped basil (optional).

Moroccan Chicken Tagine

When someone says 'hearty', you tend to think of a nice, home-cooked meal, maybe a stew or roast beef. I think of a spicy, Moroccan Tagine. (aka a spicy Moroccan stew.



The flavours of Moroccan are loved worldwide and have such warmth and a perfect balance of spiciness and sweetness. If you are not the greatest fan of north African food, go easy on the dried fruits and spices such as Cinnamon and cumin - although i think this is a crime to substitute the best parts.

tagine; tajine
Any of various Moroccan stews featuring meat or poultry gently simmered with vegetables, olives, preserved lemons, garlic and spices like cumin, ginger, pepper, saffron and turmeric. Tagines are often served with COUSCOUS.

Definition: A tagine is like a casserole dish used in north African cooking, most commonly in Morocco. It consists of two pieces - a plate like bottom and a conical shaped lid. The bottom doubles as a serving dish, which comes in handy for nomads. The conical lid serves as a great method of cooking; all the flavours and juices that rise during the cooking process get caught in the conical tip and drip back down onto the food. This is great for roasts!

If you have a Tagine at hand, use it, if not, that's okay, use a pot on a low heat or casserole dish in the oven. My Tagine(above) unfortunately can only be used in the oven, but the real deal is used on fires, gas, hob, anything hot i guess.

Ingredients:

Pack of mixed chicken pieces
Salt and Pepper
Pinch of Cumin & Turmeric & Cinnamon
Coriander (leaves and ground)
Cup of white wine, or stock
Tin of chopped tomatoes
1 onion
Half a red, green and yellow pepper
Handful of mushrooms
1 or 2 chillies
Nob of ginger
Clove of garlic
oil
Handful of prunes or dried apricots
Handful of chickpeas - optional

Preparation:

Skin chicken if required. Spice the chicken pieces with salt, pepper, cumin, Cinnamon, coriander and turmeric. Fry chicken in pan and lightly brown. Remove and add to tagine.

Into the tagine (or stew pot), add everything; tomatoes with juice, onions, stock or wine, apricots/prunes, garlic, ginger, coriander leaves (keep half), peppers, mushrooms, chillies and chickpeas (optional).


Pop in a low heat oven or on a low heat stove and wait 4 - 5 hours or until chicken is very tender - the longer the better.

Cook couscous or rice (or mash)

Serve with couscous or rice and sprinkle some fresh coriander leaves over the top (in my picture i also added some finely chopped jalapenos for that extra kick). Serve and enjoy!

Spiced Duck Breast with Mango Chilli-Mint Salsa

These flavours are an explosion in your mouth, the spiced duck blending with just a touch of sweetness (very reminiscent of Moroccan flavours). The mint cuts through the flavours very subtly and you are left with a gorgeous tingle on the tongue from the chili.


An easy, tasty meal, cook this to impress guests at a dinner party. Delicious.

Ingredients;

x2 Duck breast
x1 squeeze of lime
Dash of Olive oil
x1-2 Chillies - finely sliced
Handful of finely chopped mint
ground coriander
Garlic clove
Ginger - to taste
Half a red onion (or white)
Ground cumin
Salt & Pepper
Sliced and diced Mango (or peaches if preferred)
Dash of sweet chili sauce
Potatoes for mash
Handful of baby spinach (or any other subtle vegetable. ie. broccoli, cabbage etc.)


Season Duck Breast on both sides with sprinkle of coriander, cumin and pepper.
Score breast fat, rub flavours in.
Combine Mango/Peaches, lime, chili, garlic, ginger, salt & pepper and a dash of sweet chili sauce (depending how sweet your fruit is). Toss salsa in a pan and gently reduce into a chunky sauce.
In a very hot griddle pan, place duck breast skin side down for 4 minutes then turn for two minutes. Take off the heat and let sit skin side down for a few minutes.

Put duck in the oven for 8 - 10 minutes, be careful not to over cook - breast must be slightly pink. Remove and slice. Boil potatoes and mash with seasoning. Blanch spinach in boiling water and drain. Plate up; Place mash, then spinach on top to the side. Arrange sliced duck over spinach and pour remaining duck juices over - just a drizzle.

Place mango salsa over the top and serve.

Paella for any night of the week

After trying quite a few different recipes for traditional paella, I've come up with a few changes. I hope you like:

Ingredients:

Prawns, peeled
Pinch of saffron threads
Salt to taste
Drizzle of olive oil
Squid and/or calamari
1 onion, chopped
3 big garlic cloves, chopped
peas (as many as you like)
3-5 ripe tomatoes, chopped or tin of tomatoes
2 cups medium grain rice
Chorizo sausage
Paprika - as much as you like
Handful of mussels
Squeeze of lemon
2 or 3 chillies
Big dash of red or white wine
Pinch of Turmeric
Red, yellow and green peppers, diced
Stock - to cover and cook rice
Fish oil


Fry up your onions, garlic and chorizo sausage. Add chopped peppers, chili, paprika, and squeeze of lemon.

Add salt and pepper to taste, a dash of wine and cook a bit.

Add tomatoes - chopped or tinned and rice. Stir to coat rice, and add stock to cover.

Add seafood and peas towards the end of the cooking process, and a dash of fish oil.

Serve and enjoy!

My quest to find the perfect Tom Yum recipe

I have been searching for some time now to find and make the perfect Tom Yum Goong. After many pastes, tins and other convenient shop bought products, i find myself unsatisfied. When i finally managed to seek out all the right ingredients to make it from scratch, I still find that something is missing.


These are the basics:

Ingredients
4 cups of water
2 stalks fresh lemon grass, trim off the very end of the root and smash with the side of a cleaver of chef's knife; cut into 1 inch pieces; or 2 tsp dried
3 slices fresh galangal root(smashed) or 2 tsp dried
3 fresh kaffir lime leave or 4 dried
1 Tbsp. tamarind paste, with or without seeds
1 Tbsp. fish sauce, Golden Boy preferred
Handful of prawns, medium to large size, shelled and de-veined
12 fresh Thai chilies
1/2 small white onion, sliced (optional)
2 Tbsp. roasted chili paste (nam prik pao)
Handful of shitake mushrooms, or any other mushrooms you can find
2 small ripe tomatoes, cut into wedges
1 small lime, squeezed
handful of coriander leaves, half for cooking, half for garnish

My search will continue, and this recipe will hopefully soon be updated.