Jelly recipes

Passion fruit jelly with lemon sabayon

5 minutes

Chicken recipes

Coriander yoghurt-marinated chicken

40 minutes

Curried smoked trout “Scotch eggs”

20 minutes

Asian-dressed cucumber salad

Afternoon tea

Madeleines with strawberry fizz

20 minutes

French recipes

The perfect salade nicoise

20 minutes

Tea recipes

Rooibos-smoked salmon with pomegranate glaze, orange rind and dill

Kolokithakia gemista with avgolemono sauce

1 hour

Gluten-free ricotta and artichoke ravioli

5 minutes

Asparagus recipes

Warm chicken and asparagus salad

25 minutes

Mielie recipes

Spicy beef flank with corn and avo salsa

5 minutes

Pork schnitzel with gremolata

10 - 15 minutes

Pork schnitzel with gremolata

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 - 15 minutes

Ingredients

4 pork schnitzels, crumbed
1 lemon, zest
1 lime, zest
1 handful parsley, finely chopped
2 ripe tomatoes, chopped

Method

Preheat the oven to 180ºC.

Arrange the crumbed pork schnitzels on a baking tray and bake for 10 to 15 minutes, or until golden and warmed through.

Place the zest, finely chopped parsley and chopped ripe tomatoes in a bowl and mix.

Spoon over the pork schnitzels and serve.

Discover more pork recipes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Passion fruit jelly with lemon sabayon

Coriander yoghurt-marinated chicken

Curried smoked trout “Scotch eggs”

Asian-dressed cucumber salad

Madeleines with strawberry fizz

The perfect salade nicoise

Rooibos-smoked salmon with pomegranate glaze, orange rind and dill

Kolokithakia gemista with avgolemono sauce

Gluten-free ricotta and artichoke ravioli

Warm chicken and asparagus salad

Spicy beef flank with corn and avo salsa

Pork schnitzel with gremolata

Pork schnitzel with gremolata

Ingredients

Method