MY AT-HOME RECIPES
Kaiing and Krummelpap Hertzoggie
The moment you start blurring the line between sweet and savoury, big things happen. Take the braaibroodjie macaron, for instance. It’s been a JAN signature for years.
Chocolate Mousse with Beetroot Marshmallow
This delectable charmer challenges our idea of what constitutes a dessert (just when we thought beetroot had no more surprises left up its sleeve)
Cauliflower and Parmesan Gratin
Few things crank up the comfort factor quite like a potato. But whenever I opt for a starchy spud, I often ask myself whether I’ve explored every other option.
Quince Preserve with Caramel and Custard Choux Buns
You don’t have to be a pastry chef to put together a glamorous high tea.
Pastorie Hoender
I grew up on pastorie hoender (directly translated as parsonage chicken), which in my mind is the one-pot-wonder to rule them all.
Bonsmara Beef Stew with Self-Saucing Rice Dumplings
There are countless self-saucing puddings out there, but I’ve never come across a self-saucing rice.
Sesame Seared Tuna and Rice Salad
I know what you’re thinking, but this isn’t that trusty, tuna-from-a-can salad we keep on hand when we don’t want to make too much work for ourselves.
Wild Mushroom and Grain Pot Pie
When someone uses the word “earthy” to describe a flavour, what’s the first thing you think about? For me, it’s mushrooms, without fail…
Biltong and Pear Tartlet
This one’s going into my personal recipe journal of crowdpleasers.
Maple crème brûlée cake
There’s always a reason to celebrate, especially the season. In summer, I can’t get enough of stone fruit and berries. But in winter, it’s all about citrus, and the more
Malva Bundt Cakes with Whipped Cream
It’s not a malva pudding unless it oozes syrup, am I right? The thing is that – and I hate admitting this – I sometimes dread the idea of malva
Almond Cake with Muscadel Poached Pears
Although an almond cake is traditionally flourless, I’m often in the mood for a cake that’s got all that almondy deliciousness, but that also (ahem) rises to the occasion like
Peppermint Crisp Caramel Éclairs
When meeting up with fellow South African expats overseas, the conversation inevitably steers in the direction of what we miss most about our home country, and more often than not,
Chocolate Soufflé With Passion Fruit Custard
We all need that “brag” dessert we keep up our sleeves for when we’re having our nearest and dearest over for a long overdue gathering. And while a regular soufflé
Condensed Milk, Apple and Almond Cake
If you grew up on condensed milk, you’ll get it. There’s just something so nostalgic about that milky caramel taste.
Shortbread with Rooibos Caramel
I’d go so far as to say, the most fun you can have with food is when you tell a story with it. This recipe tells the tale of a
Lemon Ricotta Pancakes with Italian Meringue
It occurred to me recently that – considering that rice is a staple on every continent – I don’t think anyone cooks just a handful of rice at a time.
Hot Cocoa Chanel
If, like me, you’ve had a lifelong love affair with Paris, you’ll have strolled down the rue de Rivoli on more than one occasion. Afterall, it runs parallel to the
Malva Bundt Cakes with Whipped Cream
It’s not a malva pudding unless it oozes syrup, am I right? The thing is that – and I hate admitting this – I sometimes dread the idea of malva
Almond Cake with Muscadel Poached Pears
Although an almond cake is traditionally flourless, I’m often in the mood for a cake that’s got all that almondy deliciousness, but that also (ahem) rises to the occasion like
Peppermint Crisp Caramel Éclairs
When meeting up with fellow South African expats overseas, the conversation inevitably steers in the direction of what we miss most about our home country, and more often than not,
Condensed Milk, Apple and Almond Cake
If you grew up on condensed milk, you’ll get it. There’s just something so nostalgic about that milky caramel taste.
Hertzoggie Meringue with Doily
There are some things that just never go out of style! The Hertzoggie is a true South African classic, and with good reason, it’s delicious. We’ve played with variations of
Roasted Banana, Amaretto and Raisin Rice Cake
I remember making this cake for our staff meal at JAN as a treat on Saturdays before service. It always put us in such a great mood…
PORK OLIVES WITH A MUSTARD SAUCE
In 1952, a butcher in the Netherlands came up with a dish he called Slavink, which was made from a sausage filling of beef and pork wrapped in bacon. News
Lamb Bobotie | Bobotie with RICE CRISPS AND SULTANA PURÉE
The recipes in Volume 7 of JAN the Journal have been inspired by each of the JAN destinations. With each course, you will find a classic recipe and its innovated version,
TWICE COOKED PORK BELLY WITH CAULIFLOWER PURÉE
Considering the time you invest in this classic, it’s without a doubt one of those pull-all-the-stops dishes. But when you plan ahead, you’ll be delighted to know that, if you
Pulled Pork and Cabbage Roulade
On very rare occasions, British cooking makes a big splash in the culinary world. The Bubble and Squeak is one such invention, and one which the acclaimed food writer Howard
STUFFED PORK FILLET WITH BACON CANNELLINI BEANS
My favourite way to cook at home is when I take a bunch of ingredients and start improvising. One recent invention that I thought I had to share with you
PORK RAVIOLI WITH SAGE BUTTER
This dish is a marriage of my three adopted homelands — France, Italy and the Kalahari. Ravioli, of course, is classically Italian, and one of the most therapeutic dishes to
LAMB BRIYANI
This lamb briyani is just perfect for one of those Sunday family feasts.
PULLED PORK CUBAN SANDWICH
You have to try this pork rump recipe. The best part is that you can keep your leftover pulled pork and do it all again the next day!
CHUTNEY CHICKEN WITH ROASTED POTATOES & APPLES
At Restaurant JAN, we put so much energy into every dish to ensure that what reaches the guest is as close to perfect as we can get it. Working with
CHICKEN AND PRAWN KATSU
Talk about love at first bite! Don’t quote me on this, but I would imagine the Japanese “katsu” is an Anglo-Japanese word for “cut”, as in cutlet. Tonkatsu, then, means
FESTIVE TURKEY WITH STUFFING ON THE SIDE
Turkey is a hot festive favourite, but in the wrong hands it can turn into a dry, bland affair. To ensure the flesh is juicy, soft and succulent, submerge the
Beer battered fish
What can I say, I’m a sucker for fish and chips, especially at those whitewashed harbourside places along the West Coast with the nautical rope draped across the doorways and
TWICE BAKED MUSSEL SOUFFLÈ
The best thing about a twice-baked soufflé is that you never have to worry about getting it to the table in time.
Rice & Salmon Fishcakes
There’s something so comforting and wholesome about a fish cake. Maybe it reminds me…
Chakalaka with Salmon
My answer to this old fave is a Mediterranean twist, with colours as vibrant as the Côte d’Azur.
Grilled Prawn with Zucchini Flowers, Cucumber and Avocado Gazpacho
SUMMER IN A BOWL. Light, fresh and zesty!
THREE CLASSIC PIES
Having lived in France for the best part of a decade, I recently realised just how much I miss an old-fashioned, honest-to-goodness, homemade pie. Of course, the French are master
CONFIT SALMON AND FENNEL SALAD
If the word “confit” (pronounced con-fee), reminds you of the Afrikaans konfyt (jam), don’t be embarrassed – you’re not far off. Confit means to preserve, which is exactly what jam
BABY COS LETTUCE, ROASTED LIMES AND HUMMUS SALAD
This is one of those recipes that always makes me feel good about myself. Apart from being 100% plant-based, you waste almost nothing! I’m always so surprised at how easy
VEGETABLE RICE ROLLS
Remember when we still travelled freely to places like Thailand, Vietnam and Bali? While it certainly feels like we’ll be able to do that again soon, it does seem like
PICKLED VEG AND LABNEH
Sturdy, timeless, beautiful, trendy, infinitely recyclable. Quite literally, its form is only limited by your imagination. No matter its shape or size, it not only preserves but accentuates the things
The New Salomie
You can’t call yourself truly Capetonian until you’ve met Salomie. She’s feisty, like a rich, spicy curry, but comforts at the same time with a blanket of thick, flaky roti.
BROWN RICE PIZZA TOPPED WITH AUBERGINE AND TOMATO
I know what you’re thinking, why make a pizza from brown rice? But trust me, this is seriously good. Could it ever replace the crispy wood fired, or chewy, doughy
TWICE BAKED CHEESE SOUFFLÉ
When cooking for friends and family at home, a twice-baked soufflé is always a good idea.
Fried Krummelpap Side
This delicious side evolved during my first (illegal) braai in France, and I’ve never looked back.
SPANAKOPITA
This Greek-style spinach pie is always a huge hit. Still warm and comforting, but just a bit on the lighter side.
First Impressions
When crafting the canapés, I like something a little whimsical, something that will put a smile on people’s faces, and few things get me as excited as when I see two classics meet up for the first time.
Changing Tides
The success of any business depends on the strength of its relationships with other, likeminded organisations. One of the JAN brand’s closest and most enduring partnerships has been with Ellerman House, a truly unique and special boutique hotel on the slopes of Bantry Bay in Cape Town.
The JAN Guide to a Zero Waste Kitchen
Inspired by the Klein JAN team, we compiled a list of helpful guidelines to help you transform your kitchen into a zero-waste kitchen.
Cocoa Confidential
Like wine, your experience of chocolate is influenced by where the cocoa bean grew, how long it fermented for and finally, how it was made into actual chocolate.
