SA’s celebrated Michelin-star chef Jan Hendrik van der Westhuizen has your back with five recipes that’ll earn you bragging rights in 2020.


“Although a terrine requires some preparation, it will keep in the fridge for about three days, so make it in advance to take off some pressure on the day. This old-fashioned grazing platter is foolproof.”

Serves 8

Preparation 30 minutes, plus 4 hours’ chilling time

Cooking 4 hours



For the stock

3T olive oil

2 carrots, roughly chopped

2 sticks celery, roughly chopped

1 large onion, roughly chopped

2T apple cider vinegar

2 cups cider

1 bay leaf

2 star anise

For the terrine

3 small ham hocks

2T parsley, finely chopped

6 large gherkins, diced

2T wholegrain mustard

4 sheets gelatine

sea salt and freshly ground black pepper, to taste

pickled onion, for serving

crackers or bread, for serving



1. To make the stock, heat the olive oil in a large saucepan. Sauté the carrots, celery and onion for 5 minutes. Add the apple cider vinegar, cider, bay leaf and star anise.

2. Add the ham hocks and just enough cold water to cover them.

3. Cover with a lid and simmer for 3 hours, or until the meat is tender.

4. Remove the ham hocks and let them cool. Strain the stock, and discard the vegetables and aromatics.

5. Pour the stock back into the saucepan and let it reduce to about 123 cups – about 30 minutes.

6. Spray a 23.5 x 13.5 x 7cm loaf tin with cooking spray and line it with baking paper.

7. Remove the meat from the ham hocks and place in a bowl. Add the parsley, gherkins and mustard, and season with salt and pepper.

8. Bloom the gelatine in cold water.

9. Spoon the ham hock mixture into the prepared loaf tin, pressing it into the corners. Press down on the meat to ensure that the mixture is compacted.

10. Pour the stock over the ham hock mixture until it is just covered, then tap the tin on the counter a few times.

11. Cover and chill for 4 hours or until set.

12. Serve with pickled onion and fresh bread or a selection of crackers.


Recommended wine pairing

Org de Rac Organic Merlot 2018



“The richness of roast leg of lamb brings an opulence to a table that is fit for a king. As the mantra goes, low and slow is the way to go – and as the centrepiece of your main course, a roast must be nurtured to perfection. Opt for a large platter that will give all guests around the table access to the dish.”

Serves 8

Preparation 30 minutes

Cooking 6 hours



15g mint, washed

2t Maldon salt

6 anchovy fillets

2 cloves garlic

2t paprika

2.5kg leg of Karoo lamb on the bone

2T black salt

3 Granny Smith apples



1. Preheat the oven to 140°C.

2. Using a pestle and mortar, grind the mint and Maldon salt until the mint is almost a purée.

3. Add the anchovy, garlic and paprika, and make a paste.

4. Place the leg of lamb into a baking tray and rub it with the paste.

5. Place in the oven. After 2 hours, take it out and sprinkle the black salt over the meat. Return to the oven and roast for a further 2 hours.

6. Place the apples around the leg of lamb and return to the oven for a further 2 hours – the meat will roast for 6 hours in total.

7. Serve the lamb with the apples and roast caraway carrots (see below).



Serves 6 to 8

Preparation 10 minutes

Cooking 40 minutes



600g rainbow carrots

1t ground coriander

½t salt

2T butter, cubed

3T honey

2T caraway seeds



1. Preheat the oven to 180°C.

2. Clean the carrots and put them in a bowl. Add the coriander and salt.

Place the carrots onto a baking tray, dot with the butter and pour over the honey. Sprinkle over the caraway seeds.

Roast for 30 to 40 minutes, turning often. Serve the carrots warm with the lamb and roast apples.


Recommended wine pairing

Jan White Organic Wine 2018



“There is some dispute as to which of the two components in this traditional Apricale dessert makes it so delectable: the crunchy, diamond-shaped pastry or the light and airy custard? An impossible choice. The Marsala wine used in this recipe is typical of rich Italian desserts, such as tiramisu and Italian shortcake – but it can be given a South African twist by using a brandy-fortified wine.”

Serves 6 to 8

Preparation 1½ hours

Cooking 15 minutes



For the pansarole

2T milk

2t instant yeast

1kg flour

4 free-range eggs

180g sugar

75g soft butter

½t salt

2 cups grapeseed oil, for frying

icing sugar, for dusting

For the zabaglione

6 free-range egg yolks

130g caster sugar

¾ cup Marsala or brandy-fortified wine

pinch salt

1t vanilla extract



1. To make the pansarole, heat the milk in a microwave for 10 seconds. Mix the yeast into the milk, and allow to stand for 20 minutes.

2. Place all the remaining ingredients (except the oil and icing sugar) in a bowl and pour in the milk-and-yeast mixture.

3. Knead until it forms a smooth, elastic dough. If the dough is too dry, add another tablespoon of milk.

4. Cover the dough with a clean, damp tea towel and allow to prove for 1 hour.

5. Tip the dough out onto a floured surface and roll out to a thickness of 3mm then,

6. Using a pastry cutter, cut the dough into diamond shapes.

7. Heat the oil in a medium saucepan until it reaches 160°C.

8. Fry the pansarole until golden brown. This will take about 5 minutes.

9. Remove the pansarole from the oil using a slotted spoon and drain on kitchen paper.

10. Dust with icing sugar

11. To make the zabaglione, whisk the egg yolks and sugar in a large glass bowl until thick and fluffy, and the sugar has dissolved.

12. Add the Marsala and salt.

13. Place the glass bowl over a medium-sized saucepan of gently boiling water.

14. Cook the egg-yolk mixture for about 15 minutes, continually whisking with an electric mixer,
until the temperature reads 85°C on a sugar thermometer. Mix in the vanilla extract. Serve the warm zabaglione and pansarole with a glass of ice-cold limoncello.



“I always find it fascinating to learn about the mainstays in someone’s fridge. In our house, it was
an array of small glass jars containing home-made mustard. Ouma often gave them away as gifts if we had forgotten someone’s birthday. All it took was a simple ribbon or doily around the neck, and voilà! The best part about this sauce is its ability to elevate the drabbest cut of pork, uneventful sandwich or salad dressing in need of a little something extra.”

Makes 1 cup



4T mustard powder

1 cup brown vinegar

95g sugar

4 free-range eggs



1. Combine the mustard powder and vinegar to form a smooth paste.

2. Place the remaining ingredients in a bowl that will fit over a saucepan, and beat well.

3. Place the bowl over a saucepan of boiling water and cook, stirring continually. As the mixture thickens, make sure the eggs don’t scramble.

4. Once you’re happy with the consistency of the mustard (when it looks like a white sauce), pour it into a jar and seal.



Don’t miss Jan The Journal Volume 4 (R320), featuring more than 50 new recipes, available at Woolworths stores.