lemon Archives

Chicken recipes

Toasted brioche with soft eggs and Béarnaise

20 minutes

Charred asparagus salad with sheep’s-milk feta and pistachios

10 minutes

Apple recipes

Tonnato dressing with marinated tomatoes

Cheese recipes

Parmesan broth with roasted leeks

30 minutes

Chicken recipes

Peri-peri chicken wings with rainbow slaw & dip

±25 minutes

Sorbet recipes

Honey-miso butternut with smoked beetroot and whipped feta

50 minutes

Braai recipes

Braaied picanha with star anise carrots 

30 minutes plus 25 minutes resting time   

Sesame-seared tuna with mango

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

250 g Woolworths fresh tuna
½ cup Woolworths white sesame seeds
1 x 160 g Woolworths mango snackpot
1 T Woolworths mild mango atchar
2 T Woolworths salted butter
400 g Woolworths Nicola potatoes, cooked and crushed
20 Woolworths fresh curry leaves
1 T Woolworths fresh coriander
3 T Woolworths Mediterranean extra virgin olive oil
1 lemon
Maldon sea salt, to taste
black pepper, to taste
perforated clear wrap

Method

1. First, cut your tuna into pieces about 2 fingers wide and 2 fingers deep, then roll tightly in cling film and leave to set in the fridge for a couple of hours, you are looking for a log shape here.

2. Once set, you can remove from the fridge, season with salt and then roll in the sesame seeds.

3. Place a large pot on the stove and cook your potatoes in salted water till tender, drain and crush with a fork and mix with the mango atchar and butter, ½ lemon juice, zest, chopped coriander, salt and pepper.

4. In a large pan over a high, heat, add the olive oil and crisp up the curry leaves, remove and drain on paper towel, season lightly with salt.

5. Now sear the tuna, in the same oil and colour all the way around, you are looking for a quick sear and to just get colour on the seeds for the crust, remove from the pan and leave to rest.

6. Coat the mango with 1T of olive oil, then on a griddle pan, char your pieces till you get deep bar marks, you can also try this on the braai, once cooked on one side, remove and dress lightly with a squeeze of the other half of the lemon.

7.Now to dress the plate, start with the potato mix on the base, cut the tuna into disks (approx. 2 cm thick), lay the pieces over the potato, arrange the chargrilled mango around, then the crispy curry leaves and coriander. Finish with any oil left from the atchar.

Chef’s tip: You can prepare the tuna fully the day before, wrap again in cling film and simply cut the next day to make your dinner party less stressful.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Gluten-free fried chicken

Toasted brioche with soft eggs and Béarnaise

Charred asparagus salad with sheep’s-milk feta and pistachios

Envy™ apple cake

Chicken wings with mango

Tonnato dressing with marinated tomatoes

Parmesan broth with roasted leeks

Peri-peri chicken wings with rainbow slaw & dip

Grape sorbet

Honey-miso butternut with smoked beetroot and whipped feta

Braaied picanha with star anise carrots

Sesame-seared tuna with mango

Sesame-seared tuna with mango

Ingredients

Method