Steak recipes

Prime rib steaks with onion puree

40 minutes

Risotto recipes

Langoustine risotto with roast fennel, avogolemono sauce and gold salt

20 minutes

Chicken liver pate with red apples

30 minutes

Braai recipes

Smoked snoek and avocado tabbouleh

30 minutes

Braai recipes

Braaied lamb chops with bean mash

10 minutes

Braai recipes

Yellowtail on the coals with sticky apricot vanilla and ginger glaze

30 minutes

Aliums

Sweet miso pork belly with charred leeks

40 minutes

Pepper recipes

Parrilla-style aged T-bone with chimichurri and roast red pepper-and-tomato salsa

1 hour

Candied beetroot with salmon carpaccio

1 hour

Candied beetroot with salmon carpaccio

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

3 candy-striped beetroot, cleaned
3 beetroot, cleaned
100 g sugar
375 ml water
2 t olive oil
2 sourdough or ciabatta thick slices
Sea salt and freshly ground black pepper, to taste
125 ml crème fraîche
1 lemon, juiced and zested
400 g fresh salmon, skinned and thinly sliced
100 g baby peas, blanched
Microgreens, to garnish

Method

1. Preheat the oven to 130°C.

2. Slice the beetroot very thinly into rounds. Place the sugar and water into a small saucepan and bring to a boil, stirring until the sugar dissolves.

3. Add the beetroot and simmer for 30 minutes. Remove the beetroot from the liquid using a slotted spoon and place on a baking tray lined with non-stick paper. Roast for 30 minutes, then allow to cool.

4. Heat 1 T olive oil in a pan over a medium to low heat. Crumble the bread, season to taste and fry in the oil until golden.

5. Whisk together the crème fraîche, lemon juice, remaining olive oil and season to taste with black pepper.

6. Divide the salmon between four side plates, top with the candied beetroot, then sprinkle over the baby peas, sourdough crumbs and drizzle with the dressing.

7. Garnish with a little lemon zest and microgreens and season with sea salt.

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Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

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

Yellowtail on the coals with sticky apricot vanilla and ginger glaze

Sweet miso pork belly with charred leeks

Parrilla-style aged T-bone with chimichurri and roast red pepper-and-tomato salsa

Baked whole trout

Candied beetroot with salmon carpaccio

Candied beetroot with salmon carpaccio

Ingredients

Method