KITCHEN CONFIDENTIAL
“This burger is my favourite midweek, middle-of-the-day indulgence” – Virgil Kahn
“Omelette au pomme de terre is the first thing that comes to mind when I think easy comfort food” – Gregory Czarnecki
“I decided to poach the whole chicken instead of roasting it, and so this amazing dish was born!” – Rikku Ó’Donnchü
KAYLA-ANN OSBORN’S GRAN’S BOLOGNESE
“This is a really simple recipe and no one makes it like my gran does,” says the executive head chef at Umhlanga’s The Chefs’ Table. “Her Bolognese was the first thing I learned to cook as a child and I still have it on my birthday every year. The rosemary comes out of the garden in our family home. The bush is about 15 years old and the herb has an amazing intense flavour when it’s freshly picked.”
Serves 4
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 1½ hours
extra virgin olive oil, for frying
free-range beef mince 1 kg
celery salt, to taste 2, peeled and finely diced 1, grated 3 cloves, peeled and minced 1 x 400 g can 1 litre 3 sprigs to taste 1 x 250 g packet 4 handfuls, grated
