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Chilean-spiced beef-and-corn pie

40 minutes

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20 minutes

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20 minutes

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30 minutes

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5 minutes

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30 minutes

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5 minutes

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Coffee-rubbed rib-eye with mushroom sauce

20 minutes

Tuna tartare and palm-heart salad

35 minutes

South African

Curried chicken, Durban-style

1 hour, 15 minutes

Nut recipes

Spicy peanut soup

25 - 30 minutes.

Spicy peanut soup

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 - 30 minutes.

Ingredients

2 - 3 T peanut oil
2 onions, chopped
3 sticks celery, chopped
4 cloves garlic, crushed
1/2 t chilli powder
2 t curry powder
1 t ground cumin
1 t ground coriander
4 large ripe red tomatoes, peeled, seeded and chopped
2 cups salted roasted peanuts, roughly chopped
4 cups vegetable broth
1 T sugar
1/2 cup cream
Salt to taste

For sprinkling:

Chives and peanuts

Method

Heat the oil in a large heavy pot.

Add the onions and celery and cook gently until softened but not browned. Stir in the garlic and spices, adding a little more oil if necessary, and cook gently for a few minutes.

Add the chopped tomatoes and peanuts, and simmer for about 5 minutes. Pour in the broth and bring to a simmer. Cover and simmer for 25 - 30 minutes.

Use a stick blender to roughly purée the soup. Stir in sugar and cream, and heat through. If necessary, thin down with more stock.

Check seasoning. Sprinkle with chives and peanuts.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Chilean-spiced beef-and-corn pie

Moroccan-spiced carrot hummus with pickled carrots and flatbreads

Pork meatball-and-kimchi pizza

Crispy chicken wings with apple-and-red onion slaw and sriracha mayo

Corn on the cob with lime, feta and mayo

Ceviche with avocado and home-made tortilla chips

Rachmah’s chicken pie

Fish tacos with smashed avocado and tomato salsa

Coffee-rubbed rib-eye with mushroom sauce

Tuna tartare and palm-heart salad

Curried chicken, Durban-style

Spicy peanut soup

Spicy peanut soup

Ingredients

Method