anchovies Archives

Crumbed recipes

Crumbed pork rib-eye steaks

25 minutes

Beans recipes

Pork sausages with creamed baked beans

40 minutes

Chicken recipes

Chicken with bagna cauda

1 hour

Cabbage recipes

Puttanesca roast cabbage

40 minutes

Easter recipes

Herb-marinated roast lamb

1½ hours

Chicken recipes

Roast lemon-and-olive chicken

1 hour

Air-fryer recipes

Air-fryer potato bake

40 minutes

Italian recipes

Braised celery

20 minutes

Italian recipes

Cassoeula

2–3 hours

Broccoli recipes

Broccoli and sugar snap salad

20 minutes

Broccoli and sugar snap salad

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

230 g Tenderstem broccoli
200 g Woolworths peas in the pod
12 basil leaves, sliced chiffonade
salt, to taste

For the chilli-mint verde, blend:

2 red chillies, chopped
12 mint leaves, sliced chiffonade
¼ cup olive oil
1 lemon, juiced
5 anchovies
100 g pecorino, grated

Method

1. Heat a griddle pan cook the veggies in batches. Place on a platter.

2. Drizzle with the chilli-mint verde and season with salt.

Cook's note: There’s so much flavour in the chilli-mint verde – it’s the perfect complement to Woolworths’ barbeque chicken kebabs.

Photographs: Jan Ras
Food assistants: Nicola Naude and Marizen Smit

Find more salad recipes here.

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Nutritional yeast whipped butter

Braised cauliflower with butter beans

Crumbed pork rib-eye steaks

Pork sausages with creamed baked beans

Chicken with bagna cauda

Puttanesca roast cabbage

Herb-marinated roast lamb

Roast lemon-and-olive chicken

Air-fryer potato bake

Braised celery

Cassoeula

Broccoli and sugar snap salad

Broccoli and sugar snap salad

Ingredients

Method