Keep warm with hearty, flavourful meals

These dishes are all about comfort and will help you get through the cold months ahead. Second helpings are a must!

Cape Malay Bisque


2kg                  prawns

2tblsp              crème fraiche

10g                  flat leaf parsley, roughly chopped

Add the Klipdrift Gold to the shells and flambé.

50ml                sunflower oil

1tsp                 cumin seed

½ tsp               mustard seed

2                      cardamom pods

½ tsp               cayenne pepper

2tsp                 turmeric

1                      onion

1                      carrot

1 stick              celery

4 cloves           garlic

2cm piece       ginger

2tblsp               tomato paste

100ml              Klipdrift Gold brandy

500ml              white wine

250ml              cream

1 bulb              fennel


Peel the prawns (keep the shells for the bisque).

Heat the sunflower oil in a medium saucepan. Add the cumin and mustard seeds together with the cardamom pods. Fry for 30 seconds and then add the turmeric and cayenne pepper. Add the prawn shells and fry for three minutes. Add the Klipdrift Gold to the shells and flambé.

Roughly chop the vegetables, ginger and garlic and add to the pot. Fry until soft then add the tomato paste followed by the wine and 1L of water.  Bring to a simmer and reduce by half.  Add the cream and cook to a soupy consistency has been achieved. Season the bisque with salt and pepper and strain.

Poach the prawn meat in the bisque then roughly chop the flesh and mix it together with the crème fraiche and parsley. Season to taste with salt and pepper.

Slice the fennel bulb very thinly and then dress with a little extra virgin olive oil, a squeeze of lemon juice, salt, pepper and a bit of sugar.

Triple Treat: Chicken, Cheese and Cranberry Disco Fries


Oil for frying

20g sliced onion

10g butter

100g chicken strips

5ml tomato paste

5ml paprika

200ml chicken stock

5ml flour

50g fresh cranberries

200g frozen McCain Crispy Oven Steakhouse Cut Chips

40g cheddar cheese

60g blue cheese or feta

Fresh rosemary


In a pan, fry the onions with the butter until translucent and soft.

Add the chicken, paprika and tomato paste. Allow to brown.

Add chicken stock and flour to the pan. Stir until combined, allow to simmer until thickened for about 10 minutes.

Add cranberries to the chicken, allow it to heat through.

Serve with McCain Crispy Oven Steakhouse Cut Chips. Bake the frozen McCain Crispy Oven Steakhouse Cut Chips until golden as directed on pack. Then place chips into a serving dish.

Pour the chicken strips in gravy over, then add cheddar to the chips and melt under the grill.

Finish off with some crumbled blue cheese or feta and a sprinkle of rosemary.