Brinjal recipes

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

20 minutes

Crispy tenderstem fingers

Tempura vegetables with home-made Aïoli

30 minutes

Parma ham lemons with citrus bubbly

10 minutes

Citrus recipes

Pan-fried harissa prawns with citrus salsa

15 minutes

Braised lemon-and-spinach free-range lamb with organic-rice pilaf

2 hours

Calamari

Chunky garlic and lemon calamari

Fakeaway recipes

Fish n chips with home-made tartar sauce

20 minutes

Fish recipes

Salmon fish cakes with crushed avocado

Jelly recipes

Rose-petal jelly

1¼ hours

Pan-fried fillet with crispy onion rings and aioli

20 minutes

Calamari

Crusty calamari salad

5 minutes

Crusty calamari salad

By Phillippa Cheifitz

Serves 2 to 3

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

12 baby tomatoes, halved
3-4 small cucumbers, thinly sliced
1 stick celery, thinly sliced
A few olives
A few curls shaved carrot
2 small or 1 large cos lettuce, leaves torn
250 g cleaned fresh small calamari tubes and tentacles
Juice of 1–2 lemons
Sea salt and freshly ground black pepper
Vegetable oil, for frying
Flour, for dusting

For the dressing, mix:

2 T lemon juice
1 t balsamic vinegar
5 T olive oil
1 clove garlic, crushed
½ t honey
2-3 T chopped Italian parsley
Sea salt and freshly ground black pepper, to taste

Method

Marinate the tomato halves, cucumber and celery slices, olives and carrot shavings in the dressing, then, just before serving, add the salad leaves and toss together.
Check seasoning.

Rinse and drain the calamari then soak it in the lemon juice and some seasoning while the oil is heating in a large frying pan.

Dip the calamari into flour and fry in the hot oil until crusty and golden. Remove and drain on kitchen paper.

Spoon over the salad and serve immediately.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

Crispy tenderstem fingers

Tempura vegetables with home-made Aïoli

Parma ham lemons with citrus bubbly

Pan-fried harissa prawns with citrus salsa

Braised lemon-and-spinach free-range lamb with organic-rice pilaf

Chunky garlic and lemon calamari

Fish n chips with home-made tartar sauce

Salmon fish cakes with crushed avocado

Rose-petal jelly

Pan-fried fillet with crispy onion rings and aioli

Crusty calamari salad

Crusty calamari salad

Ingredients

Method