freshly ground black pepper Archives

Christmas recipes

Stuffed pork shoulder

1 – 1 1/2 hours

Hanukkah recipes

Matbucha

40 minutes

Cabbage recipes

Cabbage salad

Chicken breast

Sesame crumbed chicken schnitzel

20 minutes

Christmas recipes

Smoked trout beetroot salad

1 hour

Curry recipes

Cod fillets with ginger-and-coconut curry

10–15 minutes

Chicken recipes

Sunday curried roast chicken

1 hour

Jollof dry spice mix

Cauliflower recipes

Basic cauliflower soup

50 minutes

Brussels sprouts, anchovy and Parmesan salad

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

800 g Brussels sprouts
100 g anchovies
3 T wholegrain mustard
1/2 cup olive oil
2 lemons, juiced
150 g Parmesan, grated
100 g walnuts, toasted and crushed
freshly ground black pepper, to taste

Method

1. Steam the Brussels sprouts until quite soft. Cool and smash slightly using the palm of your hand or the back of a spoon.

2. Finely crush the anchovies, then combine with the mustard, olive oil and lemon juice.

3. Toss the Brussels sprouts with the dressing, then top with Parmesan and walnuts. Season to taste and serve cool
or at room temperature. It works, trust us!

Cook's note: My top tip these days: crush the nuts or shave them using a Microplane
to make them go further.

Find more salad recipes here.

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

Stuffed pork shoulder

Matbucha

Cabbage salad

Sesame crumbed chicken schnitzel

Smoked trout beetroot salad

Cod fillets with ginger-and-coconut curry

Sunday curried roast chicken

Jollof dry spice mix

Basic cauliflower soup

Lamb-and-brinjal mince

Smoked snoek paté

Brussels sprouts, anchovy and Parmesan salad

Brussels sprouts, anchovy and Parmesan salad

Ingredients

Method