olive oil Archives

Risotto recipes

Langoustine risotto with roast fennel, avogolemono sauce and gold salt

20 minutes

Braai recipes

Mushroom crostini

10 minutes

Braaied lamb chops with bean mash

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

Olive oil
sea salt and freshly ground black pepper, to taste
2 lamb chops, per seving

For the bean mash:

500 g dried beans, cooked
65-125 ml olive oil
2 garlic cloves, crushed
Sea salt and freshly ground black pepper, to taste

Method

1. Oil and season the chops. Braai the chops until nicely browned outside but still rosy-rare inside.

2. To make the bean mash, roughly blend the hot cooked beans with a hand-held electric stick blender, gradually adding ¼-½ cup olive oil. Stir in the crushed garlic and season to taste. If it’s too thick, thin down with water stock or more oil.

TASTE's take: TASTE’s consultant food editor, Phillippa Cheifitz, spends weekdays in Cape Town and weekends in Paternoster on the West Coast, where top-quality ingredients offer her inspiration for laidback lunches, braais, picnics and dinners, featured in Lazy Days – Easy Summer Cooking.

Also enjoy her mushroom crostini and smoked snoek and avocado tabbouleh.

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Pan-fried sole meuniere with salsa verde and beurre noisette

Calamari steaks with grilled baby marrow

Prawn salad on garlicky toasted ciabatta

Kabeljou and strawberries with tzatziki and granadilla dressing

Texan-rubbed bbq wings with blue cheese, Texan-style bbq sauce and Texan dry-rubbed sweet potato wedges

Prime rib steaks with onion puree

Langoustine risotto with roast fennel, avogolemono sauce and gold salt

Whole in one

Chicken liver pate with red apples

Smoked snoek and avocado tabbouleh

Mushroom crostini

Braaied lamb chops with bean mash

Braaied lamb chops with bean mash

Ingredients

Method