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10–15 minutes

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1 hour

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15 minutes

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Cooking with

Pavlova with figs and dark rum syrup

2 hours

Rusk recipes

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55 minutes plus 8 hours or overnight drying out time

Tuna tartare and palm-heart salad

35 minutes

Tuna tartare and palm-heart salad

By Pascal Michel, Tides

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

400 g fresh tuna
1/4 onion, chopped
2 spring onions, chopped
2 1/2 T lemon juice
170 ml extra virgin olive oil
1/2 t salt
1/4 t chilli
For the palm heart salad:
800 g canned palm hearts finely sliced
1/2 t salt
1/2 t chilli
1 1/2 T lemon juice
1/4 t Maldon sea salt
1 T olive oil
80 g tomato, peeled and finely diced
40 g red onion, finely sliced
1/4 t coriander, chopped

Method

Finely dice the tuna and mix with the remaining ingredients. Chill for 30 minutes.

To make the palm heart salad, slice the palm heart and mix with the remaining ingredients.

Spoon the tartare into a mould lined with clingwrap. Press down firmly, then unmould onto a plate.

Remove the clingwrap and serve with the salad.

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Cardamom pavlova and whipped rose cream

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Avocado, feta and asparagus with pasta

Pomegranate studded no-bake cheesecake with a coconut crust

Smoked pork ribs with guacamole, red onion and vegetable pickles

Grilled prawn salad with chilli watermelon jam dressing

Pan-fried sole meuniere with salsa verde and beurre noisette

Chicken skewers with apricot and tamarind

Cape Malay seafood curry

Braaied corn salad with basil pesto dressing

Butternut and baby marrow chips with anchovy aioli

Pavlova with figs and dark rum syrup

All-bran rusks

Tuna tartare and palm-heart salad

Tuna tartare and palm-heart salad

Ingredients

Method