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With 20 food-years as a restaurateur, a Foodie and culinaré, Chef Gatsby has gathered his tried and trusted recipes from the 4 corners of South Africa and beyond. Using basic good quality ingredients is a recipe for success. My pantry must haves are Quality olive oil, Maldon Salt, Smoked paprika and Chick Peas says Gatsby Furthermore "Any one can cook" with these easy to follow recipes which will wow the crowds and make for gastonomical delight.

Recipe of the Month:

Sausage And Cabbage Soup

1 small cabbage, cored and shredded
4 tablespoons unsalted butter
225 g sausages, your choice but I like chorizo
6 cups chicken or beef stock, or water
Salt and pepper
450 g zucchini, diced
1 cup sour cream

1. Bring a large pot of water to the boil.

2. Add the cabbage and cook the cabbage for 1 minute and drain.

3. Return the cabbage to the pot along with the butter, stock or water and sausages.

4. Bring to boil then reduce the heat and simmer covered for 1 hour.

5. Add zucchini and cook for 30 minutes longer.

6. Remove the sausages and cut into bite sized pieces.

7. Return to the soup, which by this point will be very thick.

8. Pass the sour cream separately.

Cabbage Soup Variations:

• Allspice - 3 berries to 5 cups.
• Borage – 2 teaspoons young chopped leaves.
• Fennel – 1 tablespoon chopped leaves or ½ teaspoon ground seeds.
• Marjoram – 1 teaspoon chopped leaves.
• Thyme – 2 teaspoons chopped leaves.

Gatsby's Chocolate Fridge Cake

150 grams digestive biscuits
100 grams pecans
100 grams pistachio nuts
10 glace cherries
2 ready made meringue nests, crumbled into small pieces
150 grams butter
1 tablespoon golden syrup
200 grams good quality chocolate
Cocoa powder, for dusting

Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and bits of meringue. Put the rest of the ingredients, except the cocoa powder, into a bowl and put over a pan of simmering water on low heat to melt.
Mix the ingredients together and place in the container that acts as your mould. To help with turning out, line a 30 by 20 centimetre container with cling film, first leaving plenty of extra film at the edges to fold over the top.
Leave in the refrigerator to firm up then turn out and cut into chunky slices. This cake can be kept in an airtight container and actually improves after a couple of days.

Yield: 4 servings
Prep Time: 5 minutes
Inactive Prep Time: 2 hours
Cook Time: 15 minutes
Difficulty: Easy

“Those” Pancakes (Flap Jacks)

Not thin but a good size for those Sunday mornings when the kids want a Dad’s breakfast or as a blini used with crème Fraiche and caviar at the cocktail party. Versatile and simple
3 large eggs
1 cup flour (125 grams)
1 heaped teaspoon baking powder
1/2 cup milk (110 millilitres)
Pinch salt

First, separate the eggs, putting the whites in 1 bowl and the egg yolks into another. Add the flour, baking powder and milk to the egg yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter, it is now ready to use.
Heat a non-stick pan on a medium heat. Pour a little oil onto some kitchen paper and spread onto the pan. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point, sprinkle your chosen flavouring onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
You can make these pancakes large or small, to your liking. You can serve them simply dowsed in maple syrup and even some butter or crème Fraiche. Or try one of these great flavourings.
Optional Toppings:
Corn on the cob
Crispy Bacon
Stewed apples

Cape Chilli Con Carne

2 medium onions
1 clove garlic
Some Olive oil (per wrist)
2 level teaspoons chilli powder
1 heaped teaspoon ground cumin (or crushed cumin seeds)
Course Sea salt and freshly ground black pepper
500 grams chuck, minced or ground
200 grams sun-dried tomatoes in olive oil
1 fresh red chilli, deseeded and finely chopped
2 by 410 grams cans chopped tomatoes
1/2 stick cinnamon
140 ml water
2 (400g) cans red kidney beans, drained

If you are going to use the oven method, preheat the oven to 300 degrees F (150 degrees C/slow).
Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chilli powder and cumin and a little seasoning.
Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
Place the sun-dried tomatoes and chilli in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.
Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
Add the red kidney beans 30 minutes before the end of cooking time.
Yield: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 1 hour 50 minutes
Difficulty: Easy

Chicken Curry

½ Kg chicken breasts, skinned and boned
3 garlic cloves, crushed
1/4 tsp ginger
1 cup chicken broth (chicken stock in water)
1 onion, chopped finely
1 tsp olive oil
1 cup water
1/2 tsp cumin seeds powder
1 tsp coriander seeds powder
1/4 tsp garam masala
1/2 tsp turmeric powder
1 green chilli, finely chopped
2 tbsp coconut milk
3 tbsp finely chopped coriander leaves

Cut chicken breast into pieces (2cm). Heat oil in a pan. Sauté chicken pieces until golden on both sides. Remove and drain.
Add onion and ginger-garlic and fry till golden brown.
Add all the powders and sauté for a minute
Add chicken broth and water. Let it boil for 2 minutes. Add chicken pieces .Cover the pan and let it cook for approx 30 minutes.
Then add coconut milk .Cook for another 1 min.
Serve with rice

Chicken Masala

Chicken sliced into medium pieces - 1 kg
Sliced big onions - 1 cup
Split green chillies - 4
Sliced tomatoes - 3
Oil - 1/2 cup

Grind together:
Turmeric powder - 1/2 tsp
Cinnamon - 1"piece
Clove - 4
Garlic - 1 pod
Ginger - 2" pieces
Dry chillies - 5
Pepper - 1/2 tsp
Aniseeds - 1/2 tsp
Salt to taste
Curry leaves - 2 sprigs

Heat oil in a pan.
Sauté onions, tomatoes and green chillies separately and set aside.
Sauté the ground masala in the remaining oil.
When it is done, add chicken pieces and salt. Brown evenly
Add sufficient water to cook the chicken and close the pan.
When it is done, add the sautéed onions, tomatoes, green chillies and curry leaves.
Simmer for 40min
Remove from heat.
Serve with rice

The Great Gatsby's Burger

900 g minced beef(steak mince), preferably organic
2 medium red onions, finely chopped
2 eggs
1 to 2 handfuls fresh bread crumbs
1 tablespoon coriander seeds, crushed
1 small pinch cumin seeds, crushed or powder
1 heaped teaspoon Dijon mustard
1 small tin of tomato paste
Salt and freshly ground black pepper

Preheat oven to 450 degrees F or 230 degrees C. Mix all the ingredients together. Use the bread crumbs as required to bind and lighten the mixture. Divide into 4, and then gently and lightly shape each patty into a ball. Take a spatula dipped in some oil and place on top of the meatball. With the palm of your free hand press down on the spatula, egg lifter until uniformly thick patties are pressed. Place in the oven and roast for 25 minutes, which should leave the middle slightly pink and the outside nice and brown. Place on toasted H/B Bun that's been rubbed with Garlic and grilled or toasted
Build a Burger with your friends. Arrange various toppings and bun filings on a communal table. Grated cheddar and Gouda, fresh slices of beef Tomatoes Pickles, Red onions in slight balsamic vinegar dressing, Blackened Mushrooms sliced and the list goes on. Every one builds a burger and let the good times roll...Remember to give thanks.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 35 minutes

Salsa Sauce

¾ green pepper chopped
¾ red pepper chopped
¾ yellow pepper chopped
2 firm red tomatoes
2 whole garlic cloves chopped
25ml of lemon juice
1 mango diced
1 Jalapeño
Twists of milled black pepper
A shake of white pepper
Fine salt to taste

Place in blender in three sessions and pulse
Again we want chunky salsa and not baby food
Chilli is optional for the “with gunpowder taste”

Bandit’s Spuds

1 kilogram potatoes, peeled
Olive oil
Bacon or pork Fat
Salt and freshly ground black pepper
A handful of rosemary leaves
6 cloves of garlic

Preheat oven to 425 degrees F or 220 degrees C
Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes.
Drizzle a roasting tray with a little olive oil and some Pork or bacon fat. Season, then throw in the potatoes, and push down on each of them to break them up slightly. Then pound up the rosemary in a pestle and mortar to bruise and release its flavours. Add 60ml of olive oil, stir around, and drizzle over the potatoes. Roast for 40 to 50 minutes at 425 degrees F (220 degrees C/gas 7) until crisp and golden.
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Difficulty: Easy

Mexican Nachos Grande

For the rugby game, for the family or just for a great sharing meal with friends

Serves 8 to 12 hungry mouths


3 250g packs of Tortilla crisps
1/4 green pepper
1/4 red pepper
1/4 yellow pepper
500 to 750g cheddar cheese
250ml chunky cottage cheese

Heat the oven to 180 C
Place crisps on an oven pan. Sprinkle over the refried beans and Mexican mince (dry) in alternate layers. Place dollops of cottage cheese over the layered beans and mince.
Top with generous portions of grated cheddar cheese and sprinkle the chopped peppers on the top of the cheese. You can now add chopped chilli. Bring the heat as taste dictates
Place pan in hot oven for four minutes. Switch over to grill and allow cheese to melt. Once edges of crisps start to brown remove from oven.

Serve with Guacamole and Salsa Sauce

Recipe for Refried beans, Mexican Mince, Guacamole and Salsa Sauce are listed below.

Mexican Mince

1 large onion
Olive oil good measure
3 tsps of cumin
1 kg of lean beef mince
½ teaspoon salt
A few twists of milled black pepper
2 jalapeño chillies chopped

Dice and chop onion. Fry onions in olive oil and cumin. Fry in flat bottomed pan over a good heat until yellow and onions edges are browning.
Now add the mince by crumbling it in the pan. You want your mince to be loose and not fried in clumps. Add all the spices and chilli at this point. Keep a good heat for and toss-stir mince. Now reduce heat and allow to simmer, don’t cover. Allow to stand once mince is nicely fried. Once cooled off remove mince from pan and leave fluid behind. We want dry mince.

Gatsby Guacamole

4 avocado pears skinned and pips removed
2 cloves of garlic
35ml of lemon juice
A good couple of twists of milled black pepper
½ tsps of fine salt
1 swish of olive oil
¼ red pepper

Blend well until smooth
Stir through the red pepper finely chopped
Cover and refrigerate

Refried Beans

3 410g tins of baked beans
4 level or three heaped teaspoons of cumin
1 medium onion
½ teaspoon of coriander
3 tbls Olive oil
½ tsp of salt
Milled pepper to taste

Wash tomato sauce off the beans using a colander. Be gentle we want them whole and not mashed.
Skin onion and halve. Slice the onion into thin wedge. You want the onion in slivers and not chopped.
Use a big flat bottomed pan to heat oil, add the onions and the cumin. Fry the onions in the oil over a good amount of heat. Once the onions are yellow with slightly browned to black edges, now add the beans.
Mix the onions through the beans but don’t stir too much, remember no points for mushy beans. Add spices and extra cumin if desired.
The refried beans are re-fried after another three minutes.
Remove from heat

Chicken Noodle Soup

150 g cooked chicken, diced
2 carrots, peeled, diced
2 stalks celery, finely chopped
3 spring onions, chopped
150 g mushrooms, thinly sliced
50 g raw egg noodles
1,5 litres chicken stock
5 ml salt
2 ml pepper

1. Boil stock in a large saucepan

2. Add carrots, celery, spring onions, salt, pepper and simmer, covered for 15 minutes.

3. Stir in the mushrooms and noodles

4. Add the chicken and simmer for 10 minutes.

5. Serve at once.

Chicken Soup Variations:

• Chives – 2 teaspoons chopped leaves. Add before serving.
• Cloves – 4 whole cloves.
• Dill – 1 teaspoon chopped leaves or ¼ teaspoon ground seeds. Add before serving.
• Garlic – 1 crushed clove.
• Lemon Balm – 1 tablespoon to 6 cups. Add before serving.

Onion Soup Gratinee

This French onion soup recipe serves 8.

1/2 cup butter
4 onions
2 tablespoons flour
1 quart chicken stock
Salt to taste
8 slices French bread
1/2 cup Parmesan cheese

Melt butter in a large saucepan. Add onions and cook slowly until tender and golden. Add flour and mix well. Slowly add hot chicken stock while stirring. Season to taste. Toast the bread, butter, and sprinkle with the parmesan cheese. Heat under the broiler until the cheese begins to bubble. Add soup to bowls and top with the toasted bread.

Parsnip And Sweet Onion Soup

1 white sweet onion
2 medium shallots
1 very large parsnip or 2 smaller parsnips (about 500g total)
2 tablespoons uncooked white rice
1/2 cup cream (or skip for a vegan recipe; it will still be good)
1+ cups chopped mushrooms (the good kind, ideally: shiitake or trumpet or elephant ear, rather than button but button if you must)
olive oil
special equipment: hand blender, food mill, or regular blender

Chop the onion and shallots and sauté them in a little olive oil. Peel the parsnip, and chop it also. Anything from 5 mm to 15 mm cubes is fine, but the smaller you chop, the faster the soup will cook.

Add the parsnip to the onions; sauté a few more minutes. Add water to cover the vegetables by about 15 mm. Add the rice. Bring the soup to a boil, and then lower the heat to a simmer.

Meanwhile, clean the mushrooms and slice them vertically. Sauté them in a little olive oil and cook until they soften, release their liquid, and begin to brown. Set aside.

When the parsnips in the soup are soft, use a hand blender to puree the soup in the pan. Stir in the cream. Taste, and add salt and/or water as-needed.

Ladle into bowls, and add some mushrooms to each serving. Snip chives over the top and serve.

Potato Soup Recipe

6 medium potatoes
1, 5 litres water or stock
1 teaspoon vegetable bouillon
1 cup sliced or diced vegetables (such as leek, celery, carrot, green beans, peas)
Bouquet garni: marjoram, basil

Garnishes: spring onions, chopped hard boil egg, chives, watercress or grated hard cheese

1. Scrub potatoes and cut them into medium-sized chunks.

2. Cover potatoes with water or stock, add vegetable powder and boil until tender.

3. Remove from heat and blend in a food processor.

4. Sauté vegetables and add to potato mixture along with the herbs, and cook for 5 minutes.

5. Sprinkle with garnishes and serve.

Soup Variations:

• Bay Leaf – 1 dried leaf.
• Chervil – 1 tablespoon chopped leaves.
• Lovage – 2 teaspoons chopped leaves.
• Nutmeg – A light sprinkle on each plate just before serving.
• Oregano – 1 ½ teaspoons chopped leaves.

Pumpkin Soup

1 medium onion chopped
3 tablespoons butter
2 cups cubed pumpkin
pinch of nutmeg
pinch of salt and pepper
3 cups chicken/vegetable stock
1/2 cup fresh cream (optional)

Sauté the onions in the butter on a medium heat, add the stock and pumpkin cubes and simmer until the pumpkin is soft.
Add the pinch of nutmeg, salt and pepper and let simmer for another minute or so.
Blend the whole lot with a hand blender or place into a food processor and blend until smooth.
Serve it with a swirl of fresh cream or just as it is with some warm crusty bread.


For a different and more intense flavour you can roast the pumpkin with some olive oil and blend together with 1 tablespoon of sugar added to the chicken stock.

Lamb Pepper Steak

12 black peppercorns, coarsely ground
2 tablespoons tomato puree
1 clove garlic minced
1 pinch white sugar
1 pinch salt
1/2 kg lamb filet
2 tablespoons butter

In a small vessel combine the peppercorns, tomato puree, garlic, sugar and salt.
Add the lamb filet and coat well on all sides.
Prick lightly with a sharp fork.
Cover and marinate in the refrigerator for 1 hour.
Melt butter in a medium saucepan over medium high heat.
Place the lamb fillet in the pan and sauté for 6 to 8 minutes per side, or until cooked.
Serve with salad, tomatoes and French fries.


For Meatballs:
1/2 kg ground meat
1 cup bread crumbs
2 tbsp chopped coriander leaves
1/4 tsp pepper powder
1 onion, finely chopped
½ tsp garlic crushed
salt as per taste
Freshly milled pepper to taste
1 egg, beaten

For Sauce:
1 tbsp lemon juice
1 cup tomato ketchup
1 tbsp soy sauce
3 tbsp vinegar
1/2 cup tomato sauce
4 tbsp brown sugar
1 tsp onion powder

Mix together all the ingredients of meatballs .Shape into 2.5 cm balls .Put it in baking dish
Bake in preheated oven at 160 degrees c for 20 minutes
Mix all the ingredients of sauce .Remove meat balls after 20 minutes. Pour sauce over the meat balls
Cover with foil .Put back in oven .Let it bake for another 1 hour at 160 degrees C .Serve hot or cold

Freezes well

Tender Roasted Leg Of Pork

1 de-boned leg or shoulder of pork
3 tablespoons fennel seeds
3 tablespoons coriander seeds
Pinch dried chilli pepper flakes
Maldon or course sea salt and freshly ground black pepper
Extra virgin olive oil, plus extra for drizzling
1 bulb garlic, skin left on the cloves
1 handful fresh sage
1 handful fresh rosemary

Ask your butcher to de-bone the joint. Mix the ingredients together after crushing dry ingredients in a mortar and pestle. Lay the meat flat on a cutting board and rub both sides with the spice mixture.
Pour a little olive oil over the pork and roll meat closed. Either skewer the meat to keep closed or tie with string. Once tied and secure use a sharp pairing knife to stab the meat in various places. Split garlic cloves length ways and insert in each hole.
Cook in the oven in a preheated 400 degrees F (200 degrees C/gas 6) oven for about 4 to 4 1/2 hours. Any leftovers are great to use in sandwiches the next day.
Serve with apple sauce
Yield: 10 servings
Prep Time: 5 minutes
Cook Time: 5 hours
Difficulty: Medium

Bacon Pasta Recipe

250g pasta, cooked Gnocchi (shells) or Penne
2 eggs already whisked.
200 grams broccoli florets
2 tbls of olive oil
1 tsp of tarragon or oregano
Milled black pepper, to taste.
3 medium sweet red onions, sliced into thin wedges.
1/4 c parmesan cheese, grated.
300g rindless bacon, either sliced or cubes grilled
2 cloves of garlic,
Handful of parsley chopped

Sauté (Fry) onions in the oil, set aside.
Combine eggs, oregano, finely sliced garlic& toss with the warm pasta.
Place on heat to cook the egg slightly
Add the veggies & bacon to pan heat until hot.
Serve with parmesan cheese and fresh parsley
Add a chunk of garlic bread to compliment the dish

Cape Pasta Fazool

2 tablespoons olive oil
1 cup onions -- chopped
1/2 cup carrots -- sliced
1/2 cup celery -- sliced
3 cloves garlic -- minced
4 cups vegetable broth (soup )
1 x 410g. can tomato sauce
1 x 410g. can cannellini beans (white kidney beans) -- undrained
1 x 410g. can diced tomatoes -- undrained
½ can kidney beans -- undrained
1/2 cup elbow macaroni -- uncooked
2 tablespoons fresh parsley -- chopped
2 teaspoons dried basil or 4 tea spoons fresh
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

In a cast iron casserole pot (SA Potjie or Dutch oven), heat oil and sauté onions, carrots, celery, and garlic until tender.
Stir in broth, tomato sauce, cannellini, tomatoes, kidney beans, macaroni, parsley, basil, oregano, salt & pepper.
Bring to a boil, reduce heat, and simmer 10-15 minutes or until macaroni is tender


Lemon Pepper Pasta & Asparagus

120 g uncooked farfelle (bow-tie) pasta
1/4 cup olive oil
1 medium red bell pepper chopped or sliced
8 stalks fresh asparagus cut in 2-3 cm batons
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons lemon juice
1 410g red or white beans rinsed & drained
More freshly ground pepper
Cook and drain pasta per normal.

While pasta is cooking, heat oil in a big skillet or pan over medium to high heat.
Cook bell pepper, asparagus, lemon peel, salt, and 1/2 tsp. pepper in oil, stirring occasionally, until vegetables are crisp-tender. Don’t stew them
Add pasta; toss with vegetable mixture. Sprinkle with pepper

Seafood Paella Pot

60 ml Cooking oil
3 Red peppers, sliced
1 Large onion, chopped
500 g pork, cubed
5 Chicken breast filleted
1 L Boiling water
5 ml Saffron
4 Bay leaves
2 cubes chicken stock
1 kg Kingklip fillets, cut into pieces
400 g Frozen prawns
500 g Mussels (Mussel meat)
500 g Calamari
500 g Crabsticks
500 g Uncooked rice
250 g Frozen peas
Salt and pepper to taste
Juice of 1 lemon

Heat the oil in the pot. Slightly brown the peppers, onion, pork and chicken.
Cover with the lid and allow the pot to steam for 1 hour or until the meat is almost tender.
Mix the saffron, bay leaves and chicken stock in the water and stand one side.
Pack the seafood on top of the meat, then the rice and finally the peas.
Flavour with salt and pepper.
Pour the saffron water little by little as the rice cooks dry
Allow the pot to simmer slowly until the rice and peas are done and the fluid is virtually cooked away.
Pour the lemon juice over just before serving and stir well.

Cajun Spicy Rub

2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon black peppercorns, ground
2 cloves garlic, peeled and crushed
3 tablespoons onion flakes
2 tablespoons dried oregano

Grind in a mortar and pestle all the ingredients together until you have a powdery consistency and rub all over your chosen meat.
Yield: 1/2 cup
Prep Time: 5 minutes
Cook Time: 7 minutes

Coriander, Thyme And Garlic Rub

4 tablespoons coriander seeds
2 good handfuls fresh thyme leaves
2 cloves garlic
1 bay leaf, ripped
Salt and freshly ground black pepper

Grind together and rub all over your chosen meat.
Yield: 1/2 cup
Prep Time: 10 minutes
Cook Time: 5 minutes

Smoking Gun Powder Rub

2 tablespoons fennel seeds, crushed
2 tablespoons cumin seeds, crushed
2 tablespoons coriander seeds, crushed
1/2 tablespoons chilli seeds, crushed
1/2 tablespoon black peppercorns, crushed
2 cloves, crushed
1/2 a cinnamon stick, broken into small pieces
2 cardamom pods, crushed

Mix together the ingredients and rub over your chosen meat before leaving it to marinate
Yield: 1/2 cup
Prep Time: 10 minutes
Cook Time: 2 minutes

Rosemary, Garlic And Lemon Marinade

2 good handfuls fresh rosemary off the stalk, chopped
6 cloves garlic, crushed
10 tablespoons olive oil
3 lemons, halved, juiced and skin squashed
Freshly ground black pepper
Three table spoons of good Worcester sauce

Mix everything together and massage on to your chosen meat. Lamb works best.
Leave the meat in the marinade until your ready to cook.
Yield: 1 cup
Prep Time: 10 minutes
Cook Time: 5 minutes

Marvellous Sweet Mustard Sauce

Enjoy this winner with sausages, frankfurters or any cold cuts

1 410 g tin of full cream condense milk
1/2 a condense milk tin of white vinegar
5 teaspoons of good quality mustard powder

Place condense milk in mixing bowl
Half fill tin with white vinegar
Add 5 teaspoons of mustard powder to vinegar and stir thoroughly
Pour the vinegar mixture into condense milk,
Whisk for a minute

This mustard will last for at least two weeks in the fridge.

Smoked Salmon Pate

255g smoked salmon
110g cream cheese
2 tbsp double cream
½ lemon, juice only
2 tbsp chopped chives (plus some extra chives to sprinkle over the top)
pinch of sugar
salt and freshly ground pepper

Pop all the ingredients into a blender and pulse until it has a consistency that you desire.
For serving as a starter with salad and oatcakes or Melba toast I like the pâté to be a little rough but for canapés I prefer a smoother version.
Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already.
Occasionally I would substitute the lemon and chives for lime and coriander

Potato & Mushroom Gratin

2-3 cups of pre boiled, shredded chicken
6 tablespoons butter
1 kg mushrooms chopped
8-10 pods of garlic, chopped fine
2 teaspoons dried thyme
1 teaspoon dried rosemary crushed
Salt to taste ground black pepper to taste
2 cups chicken broth
1-1/2 kg baking potatoes scrubbed
2 cups parmesan cheese
2 cups heavy whipping cream
1 1/4 teaspoons salt
1 teaspoon freshly ground black pepper

Melt butter in a large vessel over high heat and sauté mushrooms, until liquid evaporates (about 10 minutes).
Add garlic, thyme, and rosemary; sauté; 1 minute. Add chicken and chicken broth. Simmer until liquid evaporates, stirring often, about 15 minutes. Season with salt and pepper. Cool.
Preheat to 375 degrees F (190 degrees C). Prepare the baking dish by buttering the inner surface well. Peel potatoes, and cut into thin slices. Arrange a third of the potatoes in prepared dish, overlapping slightly.
Pour half of the chicken-mushroom mixture over the potatoes. Sprinkle a third of the cheese over mushrooms.
Repeat layering a third of the potatoes, remaining chicken-mushroom mixture, and a third of the cheese. Arrange remaining potatoes atop cheese. Whip together the cream, salt and pepper in a large bowl. Blend well and pour mixture over potatoes. Cover loosely with foil. Position 1 rack in middle of the oven, and another rack in bottom third of oven Bake
in oven until potatoes are tender and liquid thickens (approx.1 hour and 15 minutes).
Uncover. Make sure potatoes are submerged. Sprinkle remaining cheese over potatoes.
Bake until cheese melts and gratin is golden at edges, about 15 minutes longer.
Let it stand 10 minutes before serving. Serve with Garlic bread.

Bacon And Spinach Quiche

• 6 slices bacon
• 6 eggs, beaten
• 1 1/2 cups light cream(meadowlands)
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups chopped fresh spinach
• 2 cups chopped fresh mushrooms
• 1/2 cup chopped onions
• 11/2 cup shredded Cheddar cheese
• 1 (240mm) deep dish pie crust

Preheat oven to 400 degrees F (200 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese.
Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned