olive oil Archives

South African

Cape Malay mussels

30 minutes

Empanadas with hot sauce

1 hour

Avocado, paw-paw and seared salmon salad

Avocado recipes

Guacamole

5 minutes

Avocado recipes

Deep-fried avocado with tomato, ginger and coriander salsa

10 minutes

Coleslaw recipes

Avocado coleslaw

5 minutes

Smoked chicken and avo with mango-and-coriander dressing

10 minutes

Soup recipes

Chilled almond and garlic soup

Cabbage recipes

Asian beef and red cabbage noodle salad

40 minutes

Crostini with balsamic brown mushrooms and goat’s cheese

15 minutes

Mielie recipes

Boerewors tartare

10 minutes

Boerewors tartare

Serves 4

Difficulty Easy

Prep Time 35 minutes, plus marinating time

Cooking Time 10 minutes

Ingredients

2 T coriander seeds
1 t black peppercorns
2 T cloves
A few sprigs thyme
g 800 free-range beef sirloin
2 T wine or grape vinegar
A few drops olive oil

For the sheba:

4 ripe tomatoes, diced
1½ T tomato paste
1 x 5 cm piece ginger
1 clove garlic
1 red chilli
Sea salt and freshly ground black pepper
A pinch sugar
1 t balsamic vinegar
½ cup white wine

To serve:

300 g cucumber, peeled and sliced julienne
White grape vinegar
Sea salt and white pepper, to taste
4 free-range egg yolks
4 smoked fleur de sel flakes
1 mielie, chargrilled
Pickled onion, sliced

Method

Dry fry the coriander seeds, black pepper and cloves until fragrant, then grind the spices and stripped thyme leaves to a fine powder using a mortar and pestle or coffee grinder.

Finely dice the sirloin using a very sharp knife. Add the spices, vinegar and olive oil and mix. Cover, chill and marinate for 1 hour.

In a saucepan, combine all the ingredients for the sheba. Bring to a boil, then simmer for 5 to 10 minutes. Season, then blend into a smooth sauce. Strain and keep warm.

Dress the cucumber in vinegar, salt and white pepper, to taste.

Mould the sirloin into rounds on 4 plates. Top each with an egg yolk and fleur de sel flake. Spoon the sheba around the meat, then add mielie kernels, pickled onion and cucumber.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Lamb shoulder with herb dumplings

Cape Malay mussels

Empanadas with hot sauce

Avocado, paw-paw and seared salmon salad

Guacamole

Deep-fried avocado with tomato, ginger and coriander salsa

Avocado coleslaw

Smoked chicken and avo with mango-and-coriander dressing

Chilled almond and garlic soup

Asian beef and red cabbage noodle salad

Crostini with balsamic brown mushrooms and goat’s cheese

Boerewors tartare

Boerewors tartare

Ingredients

Method