canola oil Archives

Brinjal recipes

Crunchy apple-and-celery salad with blue cheese, candied walnuts and biltong dust

5 minutes

Beef recipes

Beef carpaccio with nectarine salad

1 minute

Stir-fried vegetables with prawns

6 minutes

Fish recipes

Mexican bunuelos with fennel-and cinnamon syrup

45 minutes

Biscuit recipes

American-style chocolate-and gold crinkles

15 minutes

Apple recipes

Gammon with chipolatas, salted toffee apples and pork crackling

30 minutes

Chilli recipes

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

25 minutes

Apple recipes

Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad

1 minute

Blinis

30 minutes

Raw candy-striped beetroot, jasmine and radish shavings with truffle aioli

Serves 4

Difficulty Easy

Prep Time 30 minutes

Ingredients

4 Woolworths candy-striped beetroot
300 g Woolworths rainbow radishes
Woolworths microleaf salad, to garnish
Jasmine flowers, to garnish
Lemon juice, for drizzling
Freshly ground pink peppercorns, to taste
1 fresh truffle, shaved

For the truffle aïoli:

2 free-range egg yolks
1 t Dijon mustard
125 ml canola oil
1 lemon, juiced
2 t truffle paste
Salt, to taste

Method

1. Using a mandolin slicer or a very sharp knife, thinly slice the beetroot and radishes into rounds and place on a serving dish. Garnish with microleaves and jasmine flowers.

2. Drizzle the truffle aïoli over the beetroot and radish and season with lemon juice, freshly ground pink peppercorns and truffle shavings.

3. To make the truffle aïoli, place the egg yolks and mustard in a mixing bowl and whisk using a balloon whisk. While whisking, slowly pour in the oil, a little at a time, until the mixture becomes pale and thick. Add the lemon juice and truffle paste and combine. Season to taste.

Cook’s note: Truffle paste is available at most gourmet delicatessens and speciality food stores such as Sagra Food and Wine Merchants in Cape Town (021 761-3360) and La Marina in Johannesburg (011 608-3277).

Spinach lasagne

Kung pao chicken

Durban fish curry

Chickpea-stuffed brinjals

Crunchy apple-and-celery salad with blue cheese, candied walnuts and biltong dust

Beef carpaccio with nectarine salad

Stir-fried vegetables with prawns

Salted cod fritters

Mexican bunuelos with fennel-and cinnamon syrup

American-style chocolate-and gold crinkles

Gammon with chipolatas, salted toffee apples and pork crackling

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad

Blinis

Raw candy-striped beetroot, jasmine and radish shavings with truffle aioli

Raw candy-striped beetroot, jasmine and radish shavings with truffle aioli

Ingredients

Method