Culinary Hotline - Childhood Faves

Nostalgia is in the air with these childhood favourites from our presenters, growing up in South Africa!

All recipes by Clement Pedro


  • 3 Tbsp canola oil
  • 1.5kg beef oxtail
  • salt to season
  • 3 onions, finely diced
  • 3 carrots, finely diced
  • 3 stalks of celery, finely diced, reserve the leaves
  • 6 cloves of garlic, finely chopped
  • 6 bay leaves
  • 3 sprigs of rosemary
  • Freshly ground black pepper to season
  • 2 Tbsp tomato paste
  • 4 Tbsp Worcestershire sauce
  • 1 Tbsp sugar
  • Water to cover the ingredients
  • 2 tins samp and beans
  • For the gremolata:
  • 3 Tbsp of the reserved celery leaves, finely chopped
  • 2 Tbsp freshly chopped parsley
  • 2 cloves of garlic finely chopped
  • 1 lemon zested and juiced
  • 3 Tbsp extra virgin olive oil
  • ½ tsp of salt and freshly ground black pepper to taste
  • To serve:
  • mini garlic baguettes

How To Make Oxtail, Samp and Bean Soup

  1. Heat the oil over a high heat. Season the oxtail with salt.
  2. Add the oxtail and brown well before removing.
  3. Add the onions, carrots and celery with the bay leaves and rosemary.
  4. Season with salt and pepper and cook over a medium heat until the vegetables are completely soft.
  5. Add the tomato paste, Worcestershire sauce and sugar before stirring through, cooking for 5 minutes before returning the oxtail and covering with water.
  6. Cover with a lid and cook in the oven at 160°C for 3 hours or until the meat easily pulls from the bone.
  7. Add the tinned samp and beans and stir through to combine.
  8. Place over a medium heat for about 10 minutes heating through the samp and beans.
  9. Prepare the gremolata by combining the celery leaves with the parsley, garlic, lemon juice and zest, finishing with a seasoning of salt and pepper.
  10. Serve your soup with the gremolata spooned over it and with a crispy garlic bread


  • 500g all butter puff pastry
  • For the curry:
  • 6 eggs
  • 4 Tbsp canola oil
  • 1 large onion, halved and thinly sliced
  • 3 garlic cloves, finely grated
  • 6cm fresh ginger , peeled and finely grated
  • 1 Tbsp fresh or ground turmeric
  • 1 Tbsp yellow mustard seeds
  • 1 Tbsp ground coriander
  • 1 Tbsp garam masala
  • 3 Tbsp tomato paste
  • 1 Tbsp sugar
  • 1 green chili, split down the middle
  • ¾ cup water

How To Make Egg Curry with Paratha

  1. Remove your pastry from the freezer and allow to thaw at room temperature. Once the pastry becomes soft enough to handle without breaking roll the sheet into a large sausage like shape.
  2. Cut 4 equally sized portions out of the pastry and stand each piece upright on the cut side.
    Press down into a patty shape, then on a very lightly floured surface roll the dough out to the desired size. Repeat the process with the remaining sheet of pastry and portions of dough.
  3. Keep the pastry cool by chilling it in the freezer while preparing your curry. These paratha an be cooked from frozen.
  4. For the curry, add the eggs to a pot of boiling water and cook for 6 minutes. Remove from the water once cooked and place in cold or ice water to stop them cooking further. Once cool enough to handle shell the eggs and set aside.
  5. Add the oil to a pan or pot placed over a medium heat. Add the onions and cook just until they begin to brown then add the garlic and ginger and cook for 1 minute before adding the turmeric, curry leaves, mustard seeds, coriander and garam masala. If the pan looks a little dry simply add another tablespoon of oil and some water.
  6. After 1 minute of cooking the spices should become fragrant which is when the tomato paste, sugar and chillis. Stir into the curry then add the water and mix through.
  7. Let the liquid in the curry reduce slightly for about 10 minutes then add the eggs and gently stir through spooning the sauce over the eggs making sure they are all covered in the sauce.
  8. Cook for another 5minutes, then turn off the heat and cover the pan or pot with a lid while preparing the paratha.
  9. Heat a non-stick pan over a medium heat.
  10. Add the paratha to the pan and cook for 2 minutes a side or until both sides are golden and flaky. Repeat this process with the remaining paratha.
  11. Serve your paratha with the egg curry topped with freshly chopped coriander.


  • 2 cups whipping cream, chilled
  • 2 x 360g caramel treat
  • 4 x 49g peppermint crisp milk chocolate, roughly chopped
  • 200g tennis biscuits
  • 2 Tbsp sugar
  • To serve:
  • whipped cream
  • peppermint crisp milk chocolate, chopped

How To Make Peppermint Chocolate Pudding

  1. Cream whips best when well chilled, so go ahead and pop your mixing bowl in the fridge for 10 minutes for the best…whipping experience.
  2. Add the 2 of the creams to a mixing bowl and whip until soft peaks form. In a separate bowl add the caramel treat and mix using an electric hand mixer, this will loosen the caramel.
  3. Add a few spoons of the cream to the caramel and fold through before adding the remaining cream as well as 3 of the peppermint crisps that have been roughly chopped.
  4. Fold the cream and chocolate through the caramel until well combined.
  5. Add some of the mixture to the bottom of a serving dish. Just enough to cover the base when spread out, then add a layer of tennis biscuits, filling any spaces without biscuit with tennis biscuits that have been crushed.
  6. Add more of the caramel filling, followed by the biscuits and repeat this until you’ve used all the biscuits and filling.
  7. Place the dish in the fridge for 6 hours to set, or for the best texture allow if to set overnight.
  8. Before serving, whip the remaining cream with the sugar and spread across the peppermint tart, finely slice the remaining peppermint crisp and sprinkle over the cream to garnish the tart.

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