Where I grew up in Soweto, when someone did something audacious, people would say in Setswana, “O na le sebete se segolo”, the person had “a big liver”. Don’t ask me why. I just remember my mom Gloria and her friends exclaiming about people’s livers and how big they were while I was in the kitchen preparing tea and scones using the tea cups and trays reserved for special guests.
People either love liver or they don’t. My dad, Ernest, loved grilled ox liver with loads of peri-peri, and my mom loved chicken livers cooked to the point where they resembled mincemeat in sauce. As a kid I absolutely hated chicken livers but I realised later that this was because they weren’t thoroughly cleaned back then, so they had an extra bitter, iron taste (to remove the bitterness, simply soak the livers in milk overnight).
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CHRISTMAS STEP BY STEP
If you’re the kind of traditionalist who insists on old-school starters, two roasts (glazed gammon, obvs), duck-fat potatoes, gravy perfection and the ultimate jelly and “custard”, then Hannah Lewry has all your work cut out for you, right here. Because if ever there was a time of year to flaunt your cooking skills, this is it
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A few ingredients left to infuse for two days and you can add a few home-made gifts to your festive repertoire this year, says Jeanne Calitz
FOOD HERO Brandy custard
Creamy, flecked with vanilla and now spiked with everyone’s favourite festive spirit, the TASTE team is all over Woolies’ new brandy custard. But how will we make the most of this fresh punnet of ingenuity?
A NEW KIND OF MAGIC
Break a few rules this Christmas, ('cos it's been that kinda year) and make new traditions with Abigail Donnelly’s inspired modern menu
In which Jonathan Ancer makes peace with the most embarrassing meal of his life, after learning that his food phobia has become family-table folklore
South Africa lost an icon earlier this year, when food editor and author Dorah Sitole passed away. Mogau Seshoene remembers the woman who inspired, advised and cheered for a generation of young black chefs
THANKS FOR sharing
Best way to do Christmas on a budget? Pot luck, you guys! Make some menu “suggestions”, says Khanya Mzongwana, set up a buffet table and ask everyone to bring a shareable dish that costs less than R50 per person. Think of it as food-nerd secret Santa
ON THE FIRST DAY OF CHRISTMAS
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STEP BY STEP Christmas fairy-cake biscuits
For the kids and the kids at heart, these buttery, rainbow sprinkled biccies offer pure, unadulterated joy in the making and eating
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GUEST COLUMNIST LESLIE GRAY STREETER
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CAROLINA LAWYER MURDAUGH NAILED FOR $6M SWINDLE
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