garlic Archives

Braai recipes

Sticky apricot chicken wings

30 - 45 minutes

Beans recipes

Five-bean salad

Noodle recipes

Spinach-and-cauli noodles with crispy tofu and hot sesame-maple dressing

15 minutes

Lamb recipes

Yemenite braised lamb

2½ hours

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Hand-cut rump burgers with onion rings and monkeygland sauce

1½ hours

Curry recipes

Durban fish curry

1 hour

Lunchbox recipes

Roast sweet potato salad

45 minutes

Chicken recipes

Tomato bredie with chicken

1 hour

Dressing recipes

Vegan mayo

Chicken-and-mushroom ragù pie

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

2 T butter
2 T olive oil
6 baby leeks, chopped
6 brown mushrooms
3 cloves garlic, minced
1 t thyme
1 cup cream
1 cup chicken stock
1 rotisserie chicken, broken into pieces
sea salt and freshly ground black pepper, to taste
Top with either:
400 g puff pastry
roasted smashed baby potatoes in duck fat
mashed sweet potato and wilted kale

Method

Heat the butter and oil in a large cast iron or ovenproof pan. Add the leeks and cook over a medium heat until soft.

Tear the mushrooms into pieces and fry until golden brown. Add the garlic and thyme and cook for 1 minute. Add the cream and stock and cook for 4 minutes. Add the chicken and warm through.

Top with your desired topping and bake at 180°C for 20–25 minutes.

Cook's note: Make a double batch of this chicken ragù to serve a few times during the week – there are three different topping options for you to change it up.

Spinach lasagne

Air-fryer nachos

Home-made chips

Butter bean-and-pea burgers with smashed avocado

Taiwanese soya-sesame pork and chicken liver skewers

Sticky apricot chicken wings

Five-bean salad

Spinach-and-cauli noodles with crispy tofu and hot sesame-maple dressing

Yemenite braised lamb

Hand-cut rump burgers with onion rings and monkeygland sauce

Durban fish curry

Roast sweet potato salad

Tomato bredie with chicken

Vegan mayo

Chicken-and-mushroom ragù pie

Chicken-and-mushroom ragù pie

Ingredients

Method