Fakeaway recipes

Orange sweet-and-sour crispy smoked pork

15 minutes

Chops recipes

Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

10 minutes

Chicken breast

Chicken Satay

10 minutes

Pizza recipes

Pizza toast

10 minutes

Salad recipes

Chunky salad with granadilla salsa

Italian recipes

Italian meatballs with tagliatelle

1 hour, 10 minutes

Polenta recipes

Herbed tomato mince with cheesy polenta

1 hour

Chilli recipes

Coconut, chilli and ginger mussels

10 minutes

Fish recipes

Pan-fried sole meuniere with salsa verde and beurre noisette

10 minutes

Braai recipes

Braaied corn salad with basil pesto dressing

15 minutes

Marius Redelinghuys’ bolognese

2 hours

Broccoli recipes

Broccoli with buffalo mozzarella and almond milk

5 minutes

Broccoli with buffalo mozzarella and almond milk

By PJ Vadas

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus overnight infusing time

Cooking Time 5 minutes

Ingredients

8 pieces tenderstem broccoli
5 brinjals
200 g plain yoghurt
4 slices pecorino cheese
125 ml vinaigrette
Salt, to taste
100 g buffalo mozzarella
50 g toasted flaked almonds
Basil leaves, to garnish
190 ml almond milk
For the basil oil:
7 T grapeseed oil
100 g basil

Method

Blanch the broccoli in salted boiling water for 2 minutes, then refresh in an ice bath.

Once cool, remove and dry using kitchen paper. Char the brinjals over an open flame and, once cooked, scrape out the flesh.

Place the flesh in a blender with the yoghurt and purée.

Place a spoonful of brinjal purée into the centre of 4 plates, top each with a slice of pecorino and grill with a blowtorch or under a grill.

Toss the broccoli with the vinaigrette and salt and divide among the plates. Break open the mozzarella balls and place 2 pieces on each plate. Sprinkle over the flaked almonds and basil leaves.

Mix the almond milk and basil oil, pour into a jug and serve with the salad.

To make the basil oil, blend the oil and basil, allow to infuse for 24 hours, then strain.

RELATED STORY:

Read more about chef PJ Vadas from the Camphors restaurant on the Vergelegen wine estate who created this salad.

Cheesy sweetcorn bread

Red wine beef stew with dombolo

Sandwich biscuits with speculaas

Orange sweet-and-sour crispy smoked pork

Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

Chicken Satay

Pizza toast

Chunky salad with granadilla salsa

Italian meatballs with tagliatelle

Herbed tomato mince with cheesy polenta

Coconut, chilli and ginger mussels

Pan-fried sole meuniere with salsa verde and beurre noisette

Braaied corn salad with basil pesto dressing

Marius Redelinghuys’ bolognese

Broccoli with buffalo mozzarella and almond milk

Broccoli with buffalo mozzarella and almond milk

Ingredients

Method