olive oil Archives

Fish recipes

Prawn and hake pilau

20 minutes

Minted spring lamb and vegetable braise

Serves 3 to 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

500 g lamb steaks
Olive oil for browning
Sea salt and freshly ground black pepper
80 g spring onions, sliced
1 large clove garlic, crushed
1/2 cup white wine
1 cup chicken stock
500–750 g assorted vegetables (e.g. baby carrots, fine green beans, baby marrows, baby corn, mangetout and she

For the mint sauce, blend:

1 x 20 g fresh mint punnet, leaves picked
A pinch salt
1 T caster sugar
3 T lemon juice

Method

Trim any excess fat from the lamb and cut into chunks. Brown over a medium-hot heat in a spoonful of oil. Remove from the pan and season.

Reduce the heat and add 1 T olive oil to the pan. Stir-fry the spring onions for a minute or two. Stir in the garlic. Pour in the wine and stock and bring to a bubble, stirring to dissolve any brown bits.

Return the lamb to the pan and simmer for 10 minutes. Add the marrows, carrots and beans. Simmer, covered, for about 10 minutes or until just tender. Add the remaining vegetables. Cover again. Simmer for 10 minutes, or until the lamb and vegetables are just cooked. Check the seasoning.

Serve topped with the mint sauce.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Asian ginger and pork broth

Whole-wheat linguine with spinach and mushroom

Chunky Asian tomato and pepper relish with beef strips

Garam masala potatoes and brinjals

Broad bean and sundried tomato salad

Boerbok rib with tomato bredie

Baked mini-wraps with ham and cheese

Prawn and hake pilau

Soya-and-garlic-roasted brinjals

Shaved Gouda and cabbage slaw with cumin seed dressing

Smooth polenta with Napoletana meatballs

Minted spring lamb and vegetable braise

Minted spring lamb and vegetable braise

Ingredients

Method