Home
Abigail Donnelly

Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Spicy plum-and-apple free-range duck with roast baby vegetables

Apple recipes

Spicy plum-and-apple free-range duck with roast baby vegetables

1 hour

Clemengold and cranberry stuffed quails with spicy spinach

Braai recipes

Clemengold and cranberry stuffed quails with spicy spinach

45 minutes

Salted caramel pork shoulder

Salted caramel pork shoulder

1½ hours

Beech-smoked gammon with Asian salad

Asian recipes

Beech-smoked gammon with Asian salad

Tempura prawn, avocado and melon salad

Avocado recipes

Tempura prawn, avocado and melon salad

10 minutes

Cheese muffins

Cheese recipes

Cheese muffins

20 minutes

Grande Brie cheese with plum-and-pink peppercorn compote

Grande Brie cheese with plum-and-pink peppercorn compote

30 minutes

Strawberry-and-cream pavlova

Berry recipes

Strawberry-and-cream pavlova

30 minutes

Salt-and-pepper squid

Salt-and-pepper squid

8 minutes

Spinach-and-ricotta dumplings

Bacon recipes

Spinach-and-ricotta dumplings

20 minutes

Barbecue pork burgers with caramelised onions

Burger recipes

Barbecue pork burgers with caramelised onions

25 minutes

Baby marrow frites with skordalia and olives

Baby marrow frites with skordalia and olives

5 minutes

Load more

Baby marrow frites with skordalia and olives

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

240 g flour
2 t baking powder
1 t sea salt
2 free-range eggs
4 T olive oil
1 1/2 cups water
Sunflower oil, for frying
350 g baby marrows, quartered lengthways
150 g olives, pitted and crushed
2 t pine nuts, toasted, for serving
Lemon juice, for serving

For the skordalia:

9 slices white bread, crusts removed
4 cloves garlic, crushed
1 T lemon juice
1/2 cup olive oil
Sea salt, to taste

Method

Mix the flour, baking powder and salt in a large mixing bowl. Mix the eggs, olive oil and water and whisk into the flour mixture.

Heat the oil, dip batches of baby marrow into the batter and deep-fry until golden. Drain on kitchen paper.

To serve, spread plates with the skordalia, top with baby marrows, scatter with olives and garnish with toasted pine nuts and a squeeze of lemon juice.

To make the skordalia, soak the bread in a little water until soft. Transfer to a blender, add the garlic and lemon juice and blend until smooth. Slowly pour in the olive oil while blending. Season to taste.