fresh green chilli Archives

Atchar recipes

Dried fruit atchar

5 minutes

Biryani recipes

Zaynab Paruk’s chicken biryani

1 hour 10 minutes

Chops recipes

Chops chutney

30–35 minutes

Biryani recipes

Cariema Isaacs’s Instant Pot Biryani

1 hour 15 minutes

Biryani recipes

Chicken biryani cooked over fire

1 hour

Italian recipes

Warm beans with celery pesto

30 minutes

Hanukkah recipes

Oak-smoked Norwegian salmon with home-made rösti and celery salad

40 minutes

South African

Amagwinya with sweetcorn-and-cheese filling

20 minutes

Dhal recipes

Dhal (lentil curry)

1 hour

Scallop curry with apple-and-coconut slaw

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

300 g Woolworths frozen scallops, thawed
3 T sunflower oil
1 red onion, thinly sliced
4 garlic cloves, finely chopped
4 T fresh ginger, finely chopped
10 curry leaves
50 g Woolworths korma curry paste
1 x 200 g Woolworths Italian chopped tomatoes
1⁄4 cup Woolworths low-fat plain yoghurt
Salt, to taste
Fresh coriander, to garnish

For the apple-and-coconut slaw, mix:

2 Granny Smith apples, peeled and cut into matchsticks
1 fresh green chilli, roughly chopped
4 T coriander, roughly chopped
1⁄2 cup Woolworths double-cream yoghurt
6 T fresh coconut, grated

Method

1. Pat the scallops dry using a clean dishcloth, then toss in 1 T oil. Heat a nonstick pan over a high heat, then cook the scallops for 1 minute on each side. Remove from the pan and set aside.

2. Heat the remaining oil in the pan over a medium heat, then add the onion, garlic and ginger. Cook for 2 minutes, then add the curry leaves, paste and tomatoes. Simmer for 15 minutes.

3. Return the scallops to the pan, then add the yoghurt. Heat through and season with salt. Serve with the apple-and-coconut slaw and garnish with coriander.

Chef's note: “The perfect summer curry. I think the scallops make a refreshing change.”

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Dried fruit atchar

Zaynab Paruk’s chicken biryani

Chops chutney

Cariema Isaacs’s Instant Pot Biryani

Chicken biryani cooked over fire

Warm beans with celery pesto

Oak-smoked Norwegian salmon with home-made rösti and celery salad

Amagwinya with sweetcorn-and-cheese filling

Dhal (lentil curry)

Yoghurt-marinated lamb steaks with mint pesto

Open pork schnitzel quesadilla

Scallop curry with apple-and-coconut slaw

Scallop curry with apple-and-coconut slaw

Ingredients

Method