garlic Archives

Pepper recipes

Parrilla-style aged T-bone with chimichurri and roast red pepper-and-tomato salsa

1 hour

Butternut recipes

Butternut and baby marrow chips with anchovy aioli

10 minutes

Charred beetroot with Parmesan crisps and fresh mint

35 minutes

Bacon recipes

Celeriac soup with bacon, crispy croutons and latkes

40 minutes

Braai recipes

Yoghurt-lamb and lemon on skewers with dill rosmarino pasta

10 minutes

Curry recipes

Home-made red curry paste

0 minutes

Grapefruit and grilled radicchio salad with garlic-and-chilli dressing

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

2 garlic bulbs
2 red chillies
6 T extra virgin olive oil
2 radicchio heads, halved lengthways
4 grapefruit, peeled
4 T brown sugar
2 T parsley, chopped
2 limes, juiced
Sea salt, to taste

Method

Preheat the oven to 160°C.

Place the garlic and chilli in the centre of a 30 cm x 30 cm piece of foil. Fold up the sides of the foil, then pour in 4 T extra virgin olive oil. Seal the garlic and chilli in the foil parcel. Roast for 45 minutes.

Heat a griddle pan over a high heat. Drizzle the remaining oil over the cut side of the radicchio and place on the heated griddle pan and grill until charred, about 3 to 5 minutes.

Heat a separate pan over a medium heat. Slice the grapefruit into 1 cm-thick slices and sprinkle with the sugar.

Place the grapefruit slices in the pan and cook until browned on both sides.

Remove the garlic and chilli from the oven, allow to cool slightly, then squeeze the roasted garlic into a mixing bowl. Chop the chilli and add it to the garlic with the olive oil, parsley, lime juice and salt.

To assemble the salad, place the radicchio on a serving platter and add the grapefruit. Spoon over the garlicand- chilli dressing. Season with salt if needed.

Cook’s note: The bitter flavours in this dish are suited to roast chicken or duck. Endive and baby gem lettuce can be substituted for the radicchio. Simply grill both as you would the radicchio.

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Ricotta flapjacks

Crispy Szechuan pepper tofu

Parrilla-style aged T-bone with chimichurri and roast red pepper-and-tomato salsa

Butternut and baby marrow chips with anchovy aioli

Baked whole trout

Braaied stuffed salmon

Charred beetroot with Parmesan crisps and fresh mint

Celeriac soup with bacon, crispy croutons and latkes

Braaied mushrooms

Fish tacos with salsa

Yoghurt-lamb and lemon on skewers with dill rosmarino pasta

Home-made red curry paste

Curried spiral breads with satay-style chicken strips

Grapefruit and grilled radicchio salad with garlic-and-chilli dressing

Grapefruit and grilled radicchio salad with garlic-and-chilli dressing

Ingredients

Method