Mix all ingredients to a soft pastry in a food processor. Cover and allow to rest in the refrigerator for 1- - 15 minutes.
Press pastry into the base and sides of a 24cm disposable foil tart dish (picnic in mind)
Place the vegetables together in an oven roasting pan. Drizzle with the olive oil and toss to cover. Season to taste and roast in a preheated oven at 220°C until vegetables are tender.
Allow the vegetables to cool and spread evenly over the base of the pastry, sprinkle the blue cheese over.
Beat eggs, milk, sour cream and lemon juice together. Add pecorino cheese, mustard, salt, pepper and herbs and mix well.
Pour onto base.
Bake for 45 minutes or until set.
Allow to cool slightly and serve garnished with fresh basil or rocket leaves.
Soak the saffron strands in 30ml of warm water and set aside.
Cut the chicken into bite-sized pieces.
Heat 15ml of the oil in a frying pan and fry the chicken in batches, set aside.
Heat the balance of the oil in a large pan and saute the onion, garlic, ginger and cardomom.
Add the cloves, coriander, cumin, garam masala and cinnamon stick and stir well.
Whisk the flour and coconut milk together and add to the pan, together with the chicken pieces and the saffron (in its soaking water).
Simmer for 20 to 30 minutes.
Stir in the lemon juice and season with salt.
Garniesh with the lightly toasted almonds and chopped coriander.
Pat the oxtail dry with paper towels and remove as much visible fat as possible.
Place the oxtail in a stockpot and cover with plenty of cold water.
Cover with a lid and bring to the boil – turn the heat off and allow oxtail to stand for 20 minutes. Strain, discarding the water.
Place the oxtail on a clean plate and pat dry with paper towels.
Melt the oil in the stockpot and brown the oxtail on all sides. Remove and set aside.
Add the carrots, onion and celery and cook, stirring constantly, until lightly browned. Return the oxtail to the pot, along with the bouquet garni and bacon.
Add the stock – cover the oxtail completely. Bring to the boil slowly, skimming any excess fat from the surface. Cover with a lid and simmer over very low heat for 4 hours, checking that the oxtail is always covered with water.
When cooked, remove the oxtail to a chopping board.
Strain the stock in a large heatproof bowl and refrigerate overnight. Discard the contents of the strainer.
Remove the meat from the bones and shred. Refrigerate the meat overnight.
Remove the solidified fat from the surface of the soup and return the soup to the stockpot with the oxtail meat, extra carrot, onion and celery. Bring to the boil over medium heat and cook for 20 minutes.
Just before serving add the lemon juice, parsley and season with salt and pepper.
• Preheat oven to 180ºC. Prepare quiche pan – approx. 26mm in size.
• Heat oil and gently sauté onion.
• Place drained beans in a liquidiser, add the buttermilk and process until smooth – 30 seconds.
• Add all the other ingredients, except cheese.
• Add onions and process for 30 seconds.
• Pour mixture into dish.
• Crumble cheese on top.
• Bake for 40 minutes until bubbling golden and set.
• Remove from oven and leave to cool slightly
This quiche can be baked in a rectangle dish and cut into squares.