Curry recipes

Chicken curry

20 minutes

Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

35 minutes

Fritter recipes

Marrow, pine nut and feta fritters

15 minutes

Watermelon recipes

African watermelon salad

25 minutes

Luke’s fish tacos

15 minutes

Smoked chicken and avo with mango-and-coriander dressing

10 minutes

South African

Ingrid Jones’ Bobotie

25 minutes

Quick and easy salmon

5 minutes

Fiery paprika and garlic quick-fried prawns

5 minutes

Tom yum goong

12–15 minutes

Asian minced pork salad

15 minutes

Chicken recipes

Coriander yoghurt-marinated chicken

40 minutes

Coriander yoghurt-marinated chicken

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 40 minutes, including marinating time

Cooking Time 40 minutes

Ingredients

4 free-range chicken thighs
2 cups plain yoghurt
½ cup chopped coriander
1 lemon, zested and juiced
2 T olive oil
seasoning to taste

Method

Preheat the oven to 180°C.

Place chicken thighs in a bowl with plain yoghurt, coriander, zest, lemon juice, olive oil and seasoning to taste.

Toss to coat evenly and marinate for 30 minutes.

Place in a baking dish and roast for 40 minutes until golden brown but still moist.

Serve hot with toasted almonds, blanched sweet green peas and extra yoghurt.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Chicken curry

Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

Marrow, pine nut and feta fritters

African watermelon salad

Luke’s fish tacos

Smoked chicken and avo with mango-and-coriander dressing

Ingrid Jones’ Bobotie

Quick and easy salmon

Fiery paprika and garlic quick-fried prawns

Tom yum goong

Asian minced pork salad

Coriander yoghurt-marinated chicken

Coriander yoghurt-marinated chicken

Ingredients

Method