CREAMY CHICKEN LIVERS WITH PAPRIKA AND BAY
EAST AFTER NOON » EPICURE
by Georgia East
1y ago
Economical, full of iron and intensely flavourful, chicken livers are an underrated delicacy that can be dressed up or down. Here, red wine, cream and bay leaf lend their richness to classic chicken livers, making this a hearty option when the temperature drops.  Both a South African and my personal favourite, chicken livers are a dish I’ll never say no to – and when eating out, I often order the iconic peri peri chicken liver starter as my main dish. For those diners who aren’t so keen on spice, this recipe is more about depth of flavour than fire, with the addition of Spanish smoked pap ..read more
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AN AFTERNOON IN THE ORANGE GROVES
EAST AFTER NOON » EPICURE
by Georgia East
1y ago
Through one of my favourite clients – ClemenGold® – we got to spend a balmy afternoon in the orange groves of Citrusdal. Setting a table beneath boughs laden with citrus has been a dream of mine for a long time and realising it in such a beautiful setting was a great experience – even with table, chairs and lunch all laden in the bakkie. A destination in itself come the winter season, Citrusdal explodes in a riot of tangerine hues, with everything from oranges, naartjies and mandarins to grapefruit, pomelo and limes cultivated in the valley. A favourite stop of mine to buy fruit trees at great ..read more
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THE PERFECT CHICKEN LIVER PÂTÉ
EAST AFTER NOON » EPICURE
by Georgia East
1y ago
Midnight snacking on my favourite kapokbos-infused chicken liver pâté atop a slice of toasted plaasbrood. I’ve recently discovered that a dab of korrelkonfyt (grape preserve) is an absolute necessity when serving this spread!  The recipe is inspired by my mother’s version, whose famed chicken liver pâté is always the attraction at many Sunday lunches. Regular sage, thyme, rosemary or wild rosemary (kapokbos) also pairs perfectly with chicken livers – and I’ve utilised the latter here. Perfect Chicken Liver Pâté Prep time: 10 mins /Cook time: 25 mins plus chilling /Serves: 6-8 You wi ..read more
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WHOLE GRILLED YELLOWTAIL WITH LEMONGOLD®, RED ONION & ZA’ATAR
EAST AFTER NOON » EPICURE
by Georgia East
1y ago
Coastal living at its most serene, little beats a long lazy lunch with a view of the ocean. A perfect wind-still day, the sunshine warm enough to warrant shirt sleeves and sunhat, and no hint of winter chill provides an unequalled setting in which to enjoy a feast of braaied yellowtail – flavoured with the zesty brightness of LemonGold® – and paired with creamy whipped feta and warm toasted flatbreads straight from the fire. Inspired in part by this Ottolenghi recipe for roasted chicken, the combination of sumac and za’atar with the soft acidity of red onion and citrus is the perfect accompani ..read more
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ITALIAN ORANGE, ALMOND & OLIVE OIL CAKE
EAST AFTER NOON » EPICURE
by Georgia East
1y ago
This article first appeared on Swartland Wine & Olive Route’s website entitled “Orange You Excited to Try This Wine?”. Here, I’ve adapted the original text slightly to focus on the recipe for my orange, almond & olive oil cake. Now with gloomy skies and chilly temperatures on the increase, I’ve been craving a burst of sunshine. Fortunately, citrus season arrives at the same time as winter and so I can include a whole array of lemons, naartjies, clementines, limes and here, oranges, to my cooking repertoire. Made without flour, my recipe for Italian Orange, Almond & Olive Oil Cake i ..read more
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FOUR WAYS WITH AN OMELETTE
EAST AFTER NOON » EPICURE
by Georgia East
1y ago
The speediest option for everything from breakfast to a light lunch or relaxed dinner, here are my favourite four ways with an omelette. From prawns with spring peas and feta to caramelised pumpkin with Stilton and sage, I’ve explored all four corners of flavour and discovered just how versatile this humble egg pancake can be. An omelette’s beauty lies in its simplicity – and the platform it provides for a multitude of different toppings. From the undemanding to the most decadent, a good omelette can be dressed for any occasion and makes the ideal dining option for all three mealtimes.  T ..read more
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TWO RECIPES FOR OUTDOOR ENTERTAINING
EAST AFTER NOON » EPICURE
by Georgia East
1y ago
Outdoor entertaining is deliciously easy with these two simple recipes – one for grilled silver fish and the other a focaccia with olives. Autumn is such a special time on the West Coast. The light is softer – an almost liquid gold over the landscape – while summer’s unrelenting Southeaster gale takes a bow. Wind still evenings coupled with the last few warm days mean that outdoor entertaining is not only possible – it’s perfection.  Taking the time to really enjoy my favourite season, I set up a table beneath the manitoka trees on the Wamakersvlei farm to make the most of dusk. Instead o ..read more
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A MORNING AT WOLFGAT
EAST AFTER NOON » EPICURE
by Georgia East
1y ago
A few weeks ago I was fortunate enough to get to shoot within the Wolfgat kitchen and restaurant once more. While I’ve previously experienced (and gushed about) the unique Strandveld cuisine of Chef Kobus van den Merwe, it was a pleasure to be able to return and capture the inner workings of the Wolfgat team as they prepped for their lunch service. This time around I wanted to capture more of the process than the dishes themselves, although Kobus very kindly extended an impromptu invitation to Dawid and myself to sample his summertime menu. Watching Kobus and his team prep for lunch is fa ..read more
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MY BEST MOULES MARINIÈRES
EAST AFTER NOON » EPICURE
by Georgia East
1y ago
When it comes to fresh mussels, one really doesn’t need to reinvent the wheel. Thus, I’m sharing what I feel is the only mussel recipe you’ll ever need – classic Moules Marinières. Essentially the holy grail of mollusc-based dishes, Moules Marinières is at heart a combination of shallot, butter and white wine as a base in which to steam live mussels in. While not averse to adding cream, celery and garlic, the aforementioned triumvirate is all one needs when cooking beautifully fresh mussels. Served with thin fries in Belgium and crusty bread in France, I’m happy either way as long as there is ..read more
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MARGHERITA PIZZA WITH BASIL & ANCHOVIES
EAST AFTER NOON » EPICURE
by Georgia East
1y ago
Let’s make a classic Margherita pizza with fresh basil and anchovies.  Simple is often best in my book – especially if you take the time to make each component from scratch. For this recipe, I’ve used some of my summer garden tomato bounty for a slow-roasted sauce that serves as the base for this pizza. Roasting the tomatoes in olive oil and balsamic vinegar lend a depth to the sauce, along with a hit of anchovy oil and a whole lot of verdantly aromatic basil.  A speedy dough starts off the process before creamy Fior di Latte mozzarella, salty brown anchovy fillets and lots of fresh ..read more
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