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Asian fish cakes with chilli mayonnaise

5 to 7 minutes

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Chickpea-stuffed brinjals

30 minutes

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Pasta with brinjal, chickpeas and rocket

30 minutes

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5 minutes

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20 minutes

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40 minutes

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50 minutes

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Chicken couscous with coriander buttermilk

20 minutes

Chilli recipes

Grilled prawn salad with chilli watermelon jam dressing

1 hour

Grilled prawn salad with chilli watermelon jam dressing

By Leandri and Seline van der Wat

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

5 T melted butter
200 ml watermelon jam
1 lemon, juiced and zested
Sea salt and freshly ground black pepper, to taste
1.5 kg prawns

For the salad:

1 cucumber
2 Granny Smith apples
25 ml lemon juice
4 T chilli-watermelon jam
2 T olive oil
Sea salt and freshly ground black pepper, to taste
30 g fresh mint leaves
2 x 80 g fresh rocket leaves packets

For the chilli-watermelon jam:

125 ml watermelon rind
4 cups watermelon, seeds and rind removed
6 T white wine vinegar
1 lemon, juiced and zested
1 chilli, seeds removed and finely chopped
400 g white sugar

Method

Combine the melted butter, watermelon jam, lemon juice and zest and salt and pepper.

Clean and rinse the prawns, then toss them in the marinade. Cover and chill for at least 30 minutes, or until ready to cook.

Braai the prawns on an open fire, for about 3 minutes a side, basting them with the extra marinade as you go. Serve warm or cool on the dressed salad.

To make the salad, slice the cucumber into ribbons using a vegetable peeler. Cut the apples into matchsticks and sprinkle with 2 T lemon juice to prevent them from going brown. Combine the remaining lemon juice, jam, olive oil and salt and pepper. Toss the cucumber, apple and salad leaves with the dressing.

To make the chilli-watermelon jam, finely dice the watermelon rind into 1 cm x 1 cm cubes. Chop the watermelon into 2 cm x 2 cm cubes and place in a saucepan with the watermelon rind over a medium heat. Add the rest of the ingredients and reduce the mixture by half until syrupy. Reduce the heat and cook gently for 30 to 45 minutes. To check if it’s ready place 1 t on a cold plate – you should be able to pull your finger through the mixture easily but it should hold its shape. If it doesn’t, reduce it further. It should be the consistency of golden syrup. Remove from the heat and allow to cool. Store extra jam in sterilised jars.

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Asian fish cakes with chilli mayonnaise

Chickpea-stuffed brinjals

Pasta with brinjal, chickpeas and rocket

Mussels with tomato vinaigrette

Lemon-grilled chicken with olive rice

Hake and mushrooms baked in paper

Pan-fried calamari with chilli, garlic and coriander on steamed greens

Pasta with red pepper, tomato and chilli meatball sauce

Potato omelette with smoked salmon trout and creme fraiche

Roast vegetable and ricotta bake

Chicken couscous with coriander buttermilk

Grilled prawn salad with chilli watermelon jam dressing

Grilled prawn salad with chilli watermelon jam dressing

Ingredients

Method