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Abigail Donnelly

Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Steak Bearnaise with sweet-potato straws

Steak Bearnaise with sweet-potato straws

15 minutes

Coconut and sweet soya lamb with a fresh papaya dressing

Coconut and sweet soya lamb with a fresh papaya dressing

45 minutes

Breakfast papaya and chocolate walnuts

Breakfast papaya and chocolate walnuts

5 minutes

Fresh hake fillets with pineapple wedges

Fish recipes

Fresh hake fillets with pineapple wedges

5-10 minutes

Salmon and prosciutto tossed in lemon-creamed tagliatelle

Salmon and prosciutto tossed in lemon-creamed tagliatelle

20 minutes

Caramelised pineapple cake

Fruity dessert

Caramelised pineapple cake

4 hours

Egg, watercress, radish and olive salad

Egg, watercress, radish and olive salad

6 minutes (for the eggs)

Apple tatins with cheese-baked pastry and sticky caramel

Apple recipes

Apple tatins with cheese-baked pastry and sticky caramel

15 minutes

Lace pancakes stuffed with sticky soy ribs served with spring-onion curls

Lace pancakes stuffed with sticky soy ribs served with spring-onion curls

20 minutes, plus 30 minutes

Coral lobster tails coated in black vinegar with sweet papaya and cucumber salad

Prawns and

Coral lobster tails coated in black vinegar with sweet papaya and cucumber salad

10 minutes

Seared tuna, ginger and dried mushroom broth in a starch sheet bowl

Seared tuna, ginger and dried mushroom broth in a starch sheet bowl

20 minutes

Sticky sugar-and-spice-infused satsuma served with Greek yoghurt

Sticky sugar-and-spice-infused satsuma served with Greek yoghurt

20 minutes

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Sticky sugar-and-spice-infused satsuma served with Greek yoghurt

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 kg organic satsumas
50 g raw pine nuts
50 g raw pistachios
3 cinnamon sticks
2 vanilla pods
2 T organic unrefined brown sugar
4 T blue-gum honey, warmed, for drizzling
double Greek yoghurt, for serving

Method

Preheat the oven to 200ºC.

Using a sharp knife, carefully remove the rind from the satsumas then slice.

Place on a baking tray, scatter over the nuts, cinnamon sticks and vanilla pods, then evenly sprinkle with the sugar.

Drizzle over the warm honey and immediately place in the oven for 15 to 20 minutes, or until sticky and caramelised. Serve warm with a good dollop of double Greek yoghurt.

Per serving: 1808.9kJ, 11.7g protein, 20.5g fat, 52.9g carbs