dill Archives

Beef recipes

Sauerkraut rösti stacks

45 minutes

Chicken recipes

Creamy chicken with dumplings

35 minutes

Citrus recipes

Citrus salmon with dill gremolata

20 - 25 minutes

Cauliflower recipes

Cauliflower sorghum risotto

20 minutes

Salad recipes

Cucumber salad 3 ways

Fish recipes

Whole-roasted salmon

20 minutes

Italian recipes

Risotto al salto with baby marrow salad and green olive tapenade

20 minutes

Breakfast recipes

Crispy fried eggs with chilli butter

5 minutes

Chicken recipes

Herby roast chicken

2 ½ hours

Poached leeks with creamy asparagus sauce

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 10 minutes

Ingredients

300 g leeks, sliced lengthways and washed
4 garlic cloves
¾ cup white wine
1 cup vegetable stock
lemon wedges, for serving

For the dressing:

170 g asparagus, blanched and chopped
3 T dill
2 T chives, chopped
1 cup cream
100 g feta
extra virgin olive oil, for drizzling
salt, to taste

Method

1. Place the leeks and garlic in a pan with the wine and stock. Simmer for 10 minutes, then drain.

2. To make the dressing, blend all the ingredients together. Chill until ready to serve.

3. To serve, spoon the dressing over the leeks, drizzle with olive oil and season with salt. Squeeze over the lemon.

Find more Easter recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana

Crispy pork rashers with cabbage

Grapefruit roast chicken

Easy lamb shank pie

Green shakshuka with za’atar pita chips

Marinated tomato sandwich

Sauerkraut rösti stacks

Creamy chicken with dumplings

Citrus salmon with dill gremolata

Cauliflower sorghum risotto

Cucumber salad 3 ways

Whole-roasted salmon

Risotto al salto with baby marrow salad and green olive tapenade

Crispy fried eggs with chilli butter

Herby roast chicken

Poached leeks with creamy asparagus sauce

Poached leeks with creamy asparagus sauce

Ingredients

Method