Chicken recipes

Braised chicken with leeks and lemon

40 minutes

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Gourmet hot dog with red onion, chilli and coriander salsa

30 minutes

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Gazpacho

The Vergelegen burger

45 minutes

Festival food

Prego roll

10 minutes

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Chicken and olive casserole

20 minutes

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Peri-peri sauce

5 minutes

Parmesan, sherry and cream sauce

Brinjal recipes

Quick roast lamb with brinjal sauce

20 minutes

Egg recipes

Egg roll with mince filling

45 minutes

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Sweet yellow pepper and goats cheese pasta

20 minutes

Egg recipes

Egg-and-lemon seafood soup

15 minutes

Egg-and-lemon seafood soup

By Phillippa Cheifitz

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 leek
1 stick celery
1 small fennel bulb
3 T olive oil
500 ml liquid vegetable stock
250 g kingklip or monkfish, filleted and cubed
2 free-range eggs
4 T lemon juice
sea salt and freshly ground black pepper
fennel fronds, to garnish

Method

Wash and trim the vegetables. Chop very finely, then cook gently in the heated oil until soft but still pale. Pour in the stock, then blend until smooth.

Return the soup to the stove and bring to a simmer. Add the fish and reduce the heat to low and poach gently for 5 minutes, or until just cooked.

Blend the eggs and lemon juice until frothy. Whisk into the soup until slightly thickened and warmed through.

Take care not to overheat the eggs otherwise they’ll curdle. Season to taste and garnish with fennel fronds.

Cook’s note: Use a mixture of peeled prawns and thinly sliced calamari instead of, or in addition to, fish.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Braised chicken with leeks and lemon

Gourmet hot dog with red onion, chilli and coriander salsa

Gazpacho

The Vergelegen burger

Prego roll

Chicken and olive casserole

Peri-peri sauce

Parmesan, sherry and cream sauce

Quick roast lamb with brinjal sauce

Egg roll with mince filling

Sweet yellow pepper and goats cheese pasta

Egg-and-lemon seafood soup

Egg-and-lemon seafood soup

Ingredients

Method