oil Archives

Burger recipes

Lamb and red onion burgers

12 minutes

Avocado recipes

Poached tuna with avocado rice

20 minutes

Cabbage recipes

Stir-fried chicken and cashews with cabbage noodles

10 minutes

Mushroom and potato frittata

20 minutes

Lamb recipes

Roast lamb and minted tzatziki toasts

30 minutes

Atchar recipes

Gooseberry spiced atchar

30 minutes

Asian recipes

Pan-fried salmon trout with gooseberry Asian dressing

5 minutes

Nonna’s grilled peppers

15 minutes

Beef recipes

Italian meatballs

30 minutes

Contemporary Waldorf salad

Serves 4

Difficulty Easy

Prep Time 25 minutes

Ingredients

4 sticks celery
2 ripe pears
1 bunch chervil, to garnish
100 g prawns, shelled and steamed

For the garlic mayonnaise:

1 free-range egg
1 T lemon juice
2 t Dijon mustard
2 cloves garlic, crushed
Sea salt
1 cup sunflower oil
50 g crushed walnuts

Method

Run the blade of a vegetable peeler along the celery sticks to create shavings. Transfer to a bowl of ice-cold water to curl.

Slice the pears thinly and arrange in a serving bowl or on a platter. Top with the celery curls, a scattering of chervil and half the prawns. Drizzle with the garlic mayonnaise and serve.

To make the mayonnaise: Add the egg, lemon juice, mustard, garlic and salt, to taste, to a blender and blend until combined.

With the motor still running, slowly add the oil in a thin, steady stream until the mixture takes on a thick, creamy consistency. Fold in the crushed walnut.

Per serving: 2277.2 kJ, 7.3 g protein, 52.3 g fat, 14.8 g carbs

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Lamb and red onion burgers

Poached tuna with avocado rice

Stir-fried chicken and cashews with cabbage noodles

Mushroom and potato frittata

Roast lamb and minted tzatziki toasts

Gooseberry spiced atchar

Pan-fried salmon trout with gooseberry Asian dressing

Nonna’s grilled peppers

Italian meatballs

Contemporary Waldorf salad

Contemporary Waldorf salad

Ingredients

Method