Fish recipes

Salted hake, radish and caper mayo salad

5 minutes

Brunch recipes

Ultimate chicken and amasi slaw waffles

20 minutes

Cake recipes

Amasi bundt cake with crème fraiche frosting

45 minutes

Schnitzel recipes

Chicken schnitzels with frozen peas, feta and mint

25 minutes

Chickpea recipes

Crunchy pork belly-and-apple salad with ranch dressing

1 hour

Chicken recipes

Lemony garlic chicken-and-potato bake

45 minutes

Prawns and

Heerenbone with mussels and dune spinach

1 hour

Lamb recipes

Lamb meatballs in a sweet, sour and spicy tomato sauce

1 1⁄2 hours

Lamb recipes

Marinated lamb knuckles with peas, mint and lemon

1 1⁄2 hours

Marinated lamb knuckles with peas, mint and lemon

By Phillippa Cheifitz

Serves 4-6

Difficulty Easy

Prep Time 15 minutes, plus overnight marinating time

Cooking Time 1 1⁄2 hours

Ingredients

For the marinade, mix:

1 cup Cabernet Sauvignon Merlot Blend (red wine)
3 T olive oil
3 cloves garlic, crushed
1 onion, finely chopped
3 sticks celery, finely chopped
1-2 T parsley, chopped
1-2 T dill, chopped
750g - 1 kg free-range lamb knuckles
olive oil, for greasing
2 cups lamb or chicken stock
sea salt and freshly ground black pepper, to taste
400 g sugar snap peas
10 g fresh mint, plus extra to garnish
lemon wedges, for serving
steamed baby potatoes, for serving
fresh hand-shelled peas (peas options)
mix of trimmed mangetout (peas options)

Method

1. Marinate the knuckles in the fridge overnight or all day. Preheat the oven to 160°C and grease a suitable casserole. Add the marinated knuckles with enough stock to barely cover the meat. Bring to a simmer on the stovetop.

2. Cover with a sheet of baking paper and a tight-fitting lid. Bake for 11⁄2 hours or until meltingly tender.

3. Remove the meat from the casserole using a slotted spoon and set aside. Blend the liquid until smooth, then reduce over a high heat until slightly thickened. Check the seasoning.

4. Return the meat to the casserole and mix with the reduced sauce. Cover and reheat when needed.

5. Steam the peas for 5 minutes or until just tender.

6. To serve, turn the lamb out onto a platter. Top with the steamed peas and mint, garnishing with more mint if you like. Serve with lemon wedges and hot steamed baby potatoes.

Spinach lasagne

Kung pao chicken

Durban fish curry

Salted hake, radish and caper mayo salad

Ultimate chicken and amasi slaw waffles

Amasi bundt cake with crème fraiche frosting

Chicken schnitzel piccata

Chicken schnitzels with frozen peas, feta and mint

Chickpea Scotch eggs

Rose-and-mint sherbet

Crunchy pork belly-and-apple salad with ranch dressing

Lemony garlic chicken-and-potato bake

Heerenbone with mussels and dune spinach

Lamb meatballs in a sweet, sour and spicy tomato sauce

Marinated lamb knuckles with peas, mint and lemon

Marinated lamb knuckles with peas, mint and lemon

Ingredients

Method