lemon juice Archives

Broccoli recipes

Tenderstem broccoli

10 minutes

Bread recipes

Stuffed wholewheat flatbread (Placinte)

20 minutes

Chicken recipes

Carb-conscious chicken salad

15 minutes

Citrus recipes

3-ingredient lemon tarts

25 minutes

Fish recipes

Bourride

1 hour

Christmas dessert

Pavlova trifle

2 hours

Brinjal recipes

Exotic tomatoes with baba ghanoush

45 minutes

Beef recipes

Slow-cooked-brisket-salad

2½ – 3 hours

Chicken breast

Chicken Caesar salad with a twist

20 minutes

Chicken recipes

Chicken biryani

1 hour 30 minutes

Trout with braised veggies

Serves 2

Difficulty Easy

Ingredients

80 g butter
1 T olive oil
300 g leeks, cut into thirds
1 fennel bulb, cut into wedges
1 head garlic, halved
small bunch fresh thyme
1 cup chicken stock
2 portions lightly smoked trout
1 T olive oil
lemon juice, for serving
dill, for serving

Method

1. Heat butter and olive oil in a pan. Add leeks, fennel, garlic, and fresh thyme.

2. Pan-fry for a few minutes, then add chicken stock and bring to the boil. Reduce and simmer until the veggies are cooked through and the sauce reduced.

3. Pan-fry lightly smoked trout portions in olive oil until golden and cooked through. Serve the trout on the braised veg, add a squeeze of lemon juice, sprinkle with fresh dill and season to taste.

Find more seafood recipe here.

Photograph: Sadiqah Assur-Ismail
Production: Jacqueline Burgess
Food assistant: Claire-Ellen Van Rooyen

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Mosutlhane & butternut salad

Tenderstem broccoli

Stuffed wholewheat flatbread (Placinte)

Carb-conscious chicken salad

3-ingredient lemon tarts

Bourride

Pavlova trifle

Exotic tomatoes with baba ghanoush

Slow-cooked-brisket-salad

Chicken Caesar salad with a twist

Chicken biryani

Trout with braised veggies

Trout with braised veggies

Ingredients

Method