olive oil Archives

Braai recipes

Braai Mexican corn (esquites)

15–20 minutes

Christmas recipes

Whole roasted trout

25 minutes

Potato recipes

Salami-stuffed baked potatoes

30 minutes

Braai recipes

Butter-glazed smoked chicken

2–2.5 hours

Beef recipes

Reverse-seared tomahawk steak with fresh pico de gallo salsa

1 hour 15 minutes

Cheese recipes

Muffuletta sandwich

20 minutes

Cheese recipes

Creamy baby marrow and basil orecchiette

20 minutes

Chops recipes

Lamb chops with rosemary-and-lemon

10 minutes

Lamb recipes

Curried lamb mince with amagwinya

20 minutes

Chicken recipes

Pofdas with butter chicken filling

20 minutes

Chicken recipes

Creamy chicken-and-jalapeño samoosas

10 minutes

Beans recipes

Green samp with veggies

2½ hours

Green samp with veggies

Serves 8

Difficulty Easy

Prep Time 10 minutes, plus overnight soaking time

Cooking Time 2½ hours

Ingredients

400 g dried samp, rinsed and soaked overnight
200 g white kidney beans, rinsed and soaked overnight
2 L vegetable stock
8 T olive oil
1 medium onion, roughly chopped
1 stick celery, roughly chopped
4 cloves garlic, finely chopped
sea salt and freshly ground black pepper, to taste
200 g baby spinach
20 g Italian parsley
100 g mangetout
100 g frozen petit-pois
100 g green beans, trimmed

Method

1. Place the samp, beans and stock in a saucepan and bring to the boil. Cook for 1½–2 hours or until cooked through.

2. Heat 4 T oil a pan. Add the onion, celery and garlic, season and fry until the onion is translucent. Add the onion mixture to the cooked samp and stir until combined.

3. Place the baby spinach and parsley in a blender with ½ cup water and blend until smooth. Stir into the samp and beans and set aside until ready to serve.

4. Add the mangetout, peas and green beans and simmer for a further 5 minutes. Serve immediately.

Find more South African recipes here

Videographer: Romy Wilson
Photographer: Jan Ras

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Braai Mexican corn (esquites)

Whole roasted trout

Salami-stuffed baked potatoes

Butter-glazed smoked chicken

Reverse-seared tomahawk steak with fresh pico de gallo salsa

Muffuletta sandwich

Creamy baby marrow and basil orecchiette

Lamb chops with rosemary-and-lemon

Curried lamb mince with amagwinya

Pofdas with butter chicken filling

Creamy chicken-and-jalapeño samoosas

Green samp with veggies

Green samp with veggies

Ingredients

Method