‘I love impressing my guests with my own recipe creations,’ says Vicky Crease, though we think she has a lot more in her bag of tricks to impress us with. Her self-titled catering company has been behind loads of Joburg’s most talked-about parties for years and has a handful of international awards to prove its first class status. Vicky still emphasises her food as the ultimate crowd winner … because it’s just that good. Try it for yourself. Details: 011-880-5776 or www.vickycrease.com
Vicky Crease’s Greek-style potatoes
Place 6 large potatoes, peeled and quartered lengthways, into a baking dish with 1/2 a cup of white wine.
Cut 2 lemons into quarters and crush 6 garlic cloves with the blade of a knife and place in dish.
Drizzle everything lightly with olive oil and dot with 50g of butter.
Add grounded black pepper and bake at 200 degrees for about 1 hour, turning and tossing the potatoes occasionally to ensure they brown evenly.
When the potatoes are crunchy on the outside and soft and fluffy on the inside, remove from the baking dish and drain on kitchen paper before transferring to a serving dish.
Blitz 1/4 cup of freshly picked rosemary needles and 3 tbsp of coarse sea salt in a food processor until the salt turns green and is beautifully perfumed.
Toss the salt into the potatoes (you don’t have to use all of the salt) and serve. Serves six.
Image courtesy of www.visi.co.za