Culinary Hotline - Herman Lensing

Food writer Herman Lensing shares three of his favourite recipes from his book, ‘Nostalgie’

All recipes by Herman Lensing


  • Mustard sauce:
  • 385g Tin condensed milk
  • 60ml White vinegar
  • 10ml Mustard powder
  • Pork sausages:
  • 24 Mini pork sausages
  • 12 Pieces streaky bacon
  • 30ml Olive oil
  • 1 Rosemary twig
  • Salt and pepper

How To Make Condensed Milk Mustard Pork Sausages

  1. Mustard sauce:
    Mix all the ingredients together for the mustard sauce in a mixing bowl. Decant the ingredients into a glass jar.
  2. Seal the jar and place into the fridge for a minimum of 2 hours, the longer the sauce stands the stronger the flavour gets. It can keep in the fridge for up to 30 days.
  3. Pork sausages:
    Preheat the oven to 200°C. Cut the bacon in half that you land up with 24 pieces.
  4. Cover each of sausages with a piece of bacon and pack them onto a baking sheet. Drizzle with olive oil. Sprinkle the rosemary over. Season with salt and pepper.
  5. Place into the oven to cook for 12-15 minutes until the bacon has turned a golden brown in colour and the sausage has cooked through.
  6. Serve the sausages warm with the mustard sauce from the fridge.


  • Marinade:
  • 3 Onions, cut into rings
  • 75ml Sunflower oil
  • 45ml Mild curry powder
  • 20ml Turmeric
  • 10ml Ground ginger
  • 20ml Coriander seeds, crushed
  • 5 Whole cloves
  • 3 Bay leaves
  • Juice and zest of 1 lemon
  • 125ml Apricot jam
  • 250ml Peach chutney
  • 200g Brown sugar
  • Chicken:
  • 2 Whole chickens or 16 chicken pieces
  • Salt and pepper

How To Make Chutney Chicken

  1. MARINATE IN ADVANCE: Place all the ingredients for the marinade in a large pot and stir until combined.
  2. Bring to a boil and cook for 5 minutes; stir every minute. Allow to cool until cold.
  3. Use kitchen shears and cut the back bones off the chickens, turn chicken over and fold thighs and buttocks out from under chicken. Flatten chicken with palms. (You can also just use regular chicken pieces for the recipe if you don’t want to use flat chickens.)
  4. Place chicken in glass or enamel bowl. Season with salt and pepper. Pour over curry sauce. Cover the bowl and marinate in the refrigerator for a minimum of 24 hours or even up to 48 hours.
  5. BRAAI DAY: Make a fire with medium-hot coals. Heat oven to 180 °C.
  6. Place chicken in marinade in oven and roast for 30 minutes.
  7. Place half-cooked chicken in a closed grill and continue to braai for another 20-30 minutes over coals or until chicken is soft and cooked. (You can also roast the chicken open, breast side up, for 20 minutes until golden brown, but the fire gives that delicious taste we’re looking for!)
  8. Place fried chicken back in remaining marinade and place pan over hot coals, bring marinade to a boil and serve chicken hot.


  • 300g (375 ml) caster sugar
  • 3 Whole eggs
  • 3 Egg whites
  • 210g (375 ml) cake flour
  • 15ml Baking powder
  • 5ml Fine cinnamon
  • 5ml Vanilla essence
  • 125ml Milk
  • 250ml Evaporated milk
  • 250ml Fresh cream
  • 250ml condensed milk
  • 15ml dark rum

How To Make Three Milk Pudding

  1. Heat oven to 180 °C.
  2. Line a 22cm springform cake tin with baking paper and spray well with non-stick cooking spray.
  3. Beat caster sugar, eggs and egg whites with an electric mixer until light and fluffy, about 8 minutes.
  4. While it’s whisking, sift together flour, baking powder and cinnamon. Using a large metal spoon, fold dry ingredients into egg mixture.
  5. Fold in vanilla and milk last. Pour mixture into prepared cake pan and bake for 25-30 minutes or until skewer comes out clean.
  6. While cake is baking, bring rest of ingredients to boil. Remove hot cake from oven and pour hot milk mixture over it.
  7. Allow to cool to lukewarm and serve.

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