celery stick Archives

Snack recipes

Umfino waffles

45 minutes

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Creamy potato bake

1 hour

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German potato salad with bacon biltong

15 minutes

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Bang bang bangers with jasmine coconut rice

25 minutes

Burger recipes

Frikkadel burgers with fridge-dive giardiniera

30 minutes

Chicken recipes

Herby roast chicken

2 ½ hours

Italian recipes

Lamb ragù pasta

6 hours

Cheese recipes

Samoosa toastie

5 minutes

Beef recipes

Beef pie

30 - 45 minutes

Pan-fried calamari with chickpeas

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 T olive oil
250 g Woolworths Patagonian calamari heads and tubes
1 x 400 g can chickpeas, drained
2 T extra virgin olive oil
3 T lemon juice
1 red chilli, chopped
2 cloves garlic, smashed
1 stick celery, finely sliced
1⁄2 cup celery leaves, chopped
3 T fresh Italian parsley, chopped
salt, to taste

For the caper aïoli mix:

1⁄2 cup good-quality mayonnaise
2 T caperberries, chopped
caperberry brine, to loosen (if necessary)

Method

1. Heat the oil in a large frying pan. Pat dry the calamari using kitchen paper. Pan-fry the calamari over a high heat for 3 minutes.

2. Mix the chickpeas, oil, lemon juice, chilli, garlic, celery, celery leaves and parsley. Mash slightly and season with salt.

3. Serve the calamari on top of the chickpeas and drizzle over the aïoli.

Find more Italian recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Rolled Karoo lamb rib

Umfino waffles

Creamy potato bake

German potato salad with bacon biltong

Bang bang bangers with jasmine coconut rice

Frikkadel burgers with fridge-dive giardiniera

Herby roast chicken

Lamb ragù pasta

Samoosa toastie

Beef pie

Lamb-and-spelt spinach farci

Pan-fried calamari with chickpeas

Pan-fried calamari with chickpeas

Ingredients

Method