Monday 1 March

I was very pleased to get a copy of Alan Davidson's The Oxford Companion to Food. However, since reading the entry on biltong, I feel a bit uncomfortable trusting the book. The biltong entry in the main is absolutely correct if slightly dated, but then he writes: "Zebra is said to make the finest biltong of all..."

I have never seen zebra biltong for sale. I have never spoken to anyone who has eaten zebra biltong. During the 30 years that my father owned a game farm, we never ate a smidgen of zebra meat in any form at all. My life may have been slightly sheltered but no member of the family Equidae is standard fare in South Africa.


Asparagus with pesto

Rosemary & Sage Pesto

1l Rosemary and sage leaves, washed and sorted
30g garlic
30g salted lemon rind
50ml fresh lemon or lime juice
50g nuts, chopped
250ml Asiago/ Parmesan/ Pecorino/Provolone picante (grated)
5ml black pepper, ground
375ml olive oil

Blend until all ingredients are well incorporated.

Boil 1l water in heavy big pot. Add 400g washed asparagus, boil for 5 min. Drain.
Mix 125ml pesto with 75ml vinegar and pour over asparagus in hot pot. Replace lid and leave to steep for an hour before serving.