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Salmon fish cakes

20 minutes

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Turkey-and-gammon roast with summer greens

1½ hours

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Clemengold and cranberry stuffed quails with spicy spinach

45 minutes

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Griddled chilli calamari with lemon potatoes

30 minutes

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Meringue almond chiffon cake

30 minutes

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Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

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30 minutes

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20 minutes

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Ceviche recipes

Peppadew-prawn ceviche

Peppadew-prawn ceviche

By Abigail Donnelly

Serves 4 - 6

Difficulty Easy

Prep Time 30 minutes

Ingredients

300 g prawns, shelled, deveined and butterflied
125 ml Peppadew brine
1 lemon, juiced
1 avocado, peeled and quartered
50 g pickled Peppadews, chopped
30 g microgreen salad leaves, for garnish
Sea salt and freshly ground black pepper

Method

Marinate the prawns in the Peppadew brine and lemon juice for 20 minutes, or until the flesh turns white.

Serve the prawns with the avocado, sprinkle with chopped Peppadew and garnish with microgreen salad leaves. Season to taste.

Discover more ceviche recipes here.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Salmon fish cakes

Turkey-and-gammon roast with summer greens

Clemengold and cranberry stuffed quails with spicy spinach

Griddled chilli calamari with lemon potatoes

Meringue almond chiffon cake

Castle delite

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Chicken koftas in spicy curry with roast potatoes

Coffee-and-vanilla layered frozen parfait with roast plums

Moroccan carrot salad

Frozen fruit yoghurts

Peppadew-prawn ceviche

Peppadew-prawn ceviche

Ingredients

Method