lemon juice Archives

South African

Curried chicken, Durban-style

1 hour, 15 minutes

Moroccan recipes

Moroccan prawn m’chermal

40 minutes

Brinjal recipes

Marinated brinjal with rose-water yoghurt

8 minutes

Ostrich recipes

Pan-fried ostrich steaks with ginger and gooseberries

15 minutes

Beetroot recipes

Pickled salmon trout with baby potatoes and hot beetroot salad

20 minutes

Beetroot recipes

Fresh beetroot soup

20 minutes

Steamed prawns and orange salad with a creamy dressing

5 minutes

Pepper recipes

Slow-roasted pork belly with Sichuan pepper

2 hours

Beef recipes

Beef-and-brinjal burgers

15 minutes

Crumbed recipes

Pretzel-crumbed fish fillets with mustard mayonnaise and summer squash slaw

10 minutes

Preserves and

Blueberry jam

50 minutes

Blueberry jam

Serves Makes 2 small jars

Difficulty Easy

Prep Time 5 minutes

Cooking Time 50 minutes

Ingredients

5 x 125 g blueberries
300 g sugar
2 star anise
2 T lemon juice

Method

In a medium saucepan over low heat, slowly bring the berries, sugar and star anise and 1/2 cup water to a simmer, stirring gently.

Simmer for 45 minutes, taking care not to let the mixture burn.

Remove from the heat and stir in the lemon juice. Return to the heat for 5 minutes.

Strain into sterilised jars.

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

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

Curried chicken, Durban-style

Moroccan prawn m’chermal

Marinated brinjal with rose-water yoghurt

Taramasalata

Pan-fried ostrich steaks with ginger and gooseberries

Pickled salmon trout with baby potatoes and hot beetroot salad

Fresh beetroot soup

Steamed prawns and orange salad with a creamy dressing

Slow-roasted pork belly with Sichuan pepper

Beef-and-brinjal burgers

Pretzel-crumbed fish fillets with mustard mayonnaise and summer squash slaw

Blueberry jam

Blueberry jam

Ingredients

Method