Abigail Donnelly, Author at Woolworths TASTE

Biscuit recipes

Painted biscuits

10 minutes

Braai recipes

Chermoula prawn salad

20 minutes

Leftovers recipes

Spicy roast chicken and lime watermelon wraps

35 minutes

Diwali recipes

Gulab Jamun balls

10 minutes

Chilli recipes

Coriander and chilli-crumbed fish with chunky tomatoes

15 minutes

Crumbed recipes

Crumbed pork steak with pineapple salsa

15 minutes

Sausage recipes

Boerewors stew

15 minutes

Afternoon tea

White chocolate cardamom and orange layered cake with white chocolate ganache

1 hour

Caprese salad with a twist

Camembert and tomato tart

25 minutes

Braai recipes

Kebabs with tomato salad and roasted garlic and peanut dressing

15 – 25 minutes

Brinjal recipes

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

20 minutes

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

3 red peppers, halved
3 T olive oil
1 x 500 g rack of lamb

For the mustard rub, mix:

1 T cumin seeds
2 T coriander seeds
1 T English mustard
3 T Dijon mustard
2 t honey
Sea salt, to taste

For the pomegranate-grilled brinjals:

2 brinjals, sliced lengthways
1 T olive oil
Sea salt, to taste

For the dressing, whisk:

1 cup Greek-style yoghurt
1/2 cup pomegranate concentrate
2 T olive oil
2 T dill, chopped
50 g microgreens
Sea salt and freshly ground black pepper, to taste
Cheese-and-onion French loaf, for serving

Method

Coat the red peppers in oil and place skin side-up on a foil baking tray. Roast in a closed Weber for 15 to 20 minutes until the skins start to blister.

Smear the mustard rub onto the rack of lamb. Place in a foil baking tray and roast in the closed Weber with the peppers for 10 to 15 minutes. Sear the lamb on the grill, fat side down, until brown.

Coat the brinjal slices with olive oil and grill for 3 to 5 minutes. Sprinkle with salt.

Slice the lamb rack and place in a serving dish with the brinjals and red peppers, drizzled with the dressing. Serve with the cheese-and-onion French loaf.

Spinach lasagne

Kung pao chicken

Durban fish curry

Recipes & Articles by Abigail Donnelly

Painted biscuits

Chermoula prawn salad

Spicy roast chicken and lime watermelon wraps

Gulab Jamun balls

Coriander and chilli-crumbed fish with chunky tomatoes

Crumbed pork steak with pineapple salsa

Boerewors stew

White chocolate cardamom and orange layered cake with white chocolate ganache

Caprese salad with a twist

Camembert and tomato tart

Kebabs with tomato salad and roasted garlic and peanut dressing

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

Ingredients

Method