fresh chives Archives

Braai recipes

Mustard-and-apricot snoek

30 minutes

Air-fryer recipes

Cheese fondue dippers

15 minutes

Cheese recipes

3-cheese roast potatoes

45 minutes

Avocado recipes

Avo Ritz in avo boats

Potato salad

Buttermilk potato salad

30 minutes

Air-fryer recipes

Air-fried chicken waffles

30 minutes

Braai recipes

uPamela’s remixed potato salad

30 minutes

Chicken breast

Chicken medallions with brinjal sauce

30 minutes

Stir-fry recipes

The ultimate Pad Thai

10 minutes

Brinjal recipes

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

The Lazy Makoti’s sticky ribs, chakalaka and plaited corn

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

½ kg pork spareribs
½ kg free-range chicken wings
2 T vinegar
1 t salt

For the sauce:

½ cup chicken stock
¼ cup soya sauce
3 T maple syrup
1 T brown sugar
3 t garlic, minced
1 t ginger, minced

For the plaited corn:

6 cobs sweetcorn, leaves on
2 T butter
½ t salt
1 T parsley, chopped
1 T chives, chopped

For the chakalaka:

2 T canola oil
1 onion, finely chopped
2 green chillies, seeded and chopped
2 t garlic, crushed
2 t ginger, finely grated
2 T mild curry powder
½ green pepper, finely chopped
½ red pepper, finely chopped
½ yellow pepper, finely chopped
4 carrots, peeled and grated
2 tomatoes, chopped
1 t sugar
1 x 410 g can baked beans
sea salt and freshly ground black pepper, to taste

Method

Cut the ribs into individual ribs and cut the chicken wings in half at the joint. Half-fill a large saucepan with water. Add the vinegar and salt and bring to a boil. Add the ribs and simmer for 20 minutes, then drain to dry. Do the same with the wings in a separate pan, with the same amount of salt and vinegar.
To make the sauce, combine all the ingredients in a large saucepan. Add the ribs and wings and cook over a low heat until sauce is absorbed into the meat, about 20 minutes. Stir occasionally.
To make the braided corn, boil the sweetcorn until tender, then peel back the leaves dividing them into three sections, then plait together. Use another piece of leaf to secure the end of the plait. Place the sweetcorn on the braai, or cook over a gas flame to give it a charred appearance. In a small bowl, combine the butter with the salt, parsley and chives. Slather over the hot sweetcorn just before serving.
To make the chakalaka, heat the oil in a pan and fry the onion until soft and translucent. Add the chillies, garlic and ginger, then add the curry powder and stir to combine. Add the peppers and cook for 2 minutes. Add the carrots and stir to make sure they are well combined with the other ingredients and coated in the curry powder. Cook over a low heat until the carrots are tender.
Add the tomatoes and sugar and cook until the mixture is well combined and slightly thickened, 5–10 minutes. Remove from the heat, add the baked beans and stir to combine. Season with salt and pepper.
Serve the ribs, wings and corn on a large platter with the chakalaka.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Quesadillas with Mexican salad

Mustard-and-apricot snoek

Cheese fondue dippers

3-cheese roast potatoes

Avo Ritz in avo boats

Buttermilk potato salad

Air-fried chicken waffles

uPamela’s remixed potato salad

Chicken medallions with brinjal sauce

The ultimate Pad Thai

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

The Lazy Makoti’s sticky ribs, chakalaka and plaited corn

The Lazy Makoti’s sticky ribs, chakalaka and plaited corn

Ingredients

Method