garlic Archives

Christmas recipes

Uphuthu with black quinoa

30 minutes

Air-fryer recipes

Air-fryer brinjal

20 minutes

Christmas recipes

Jerk-style tofu

35 minutes

Grape salad

7 minutes

Chicken recipes

Vygie’s ultimate roast chicken

2 hours

Cheese recipes

Raw baby marrow salad with basil sauce

Cabbage recipes

Creamy cabbage gratin

45 minutes

Chicken recipes

Chicken liver pâté with sherry jelly

10 minutes

Christmas recipes

Prawns with bagna cauda

20 minutes

Prawns with bagna cauda

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

32 Woolworths freshly frozen uncooked extra large black tiger prawns, thawed and cleaned
2 T olive oil

For the bagna cauda:

1 cup olive oil
8 T butter
16 anchovy fillets
4 cloves garlic, chopped
16 black olives (pitted)

For the creamy dill cucumbers, mix:

2 cloves garlic, minced
20 g dill, chopped
1 t lemon zest
2 cucumbers, roughly chopped
2 cups plain yoghurt
salt, to taste

Method

1. Fry the prawns in batches in the oil – it’s okay if they char a bit; this adds flavour and colour.

2. To make the bagna cauda, blend all the ingredients, then bring to a simmer in a saucepan. Season to taste.

3. To serve, place the prawns on a platter, drizzle over the bagna cauda and serve with the cucumbers.

Find more Christmas recipes here.

Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Chicken salad with coriander sauce

Tomato salad with olive pesto

Slow-roasted leg of lamb with tahini sauce

Uphuthu with black quinoa

Air-fryer brinjal

Jerk-style tofu

Grape salad

Vygie’s ultimate roast chicken

Raw baby marrow salad with basil sauce

Creamy cabbage gratin

Chicken liver pâté with sherry jelly

Prawns with bagna cauda

Prawns with bagna cauda

Ingredients

Method