Fish recipes

Tsipora paketo

15 minutes

Roast bone marrow with onion marmalade and ciabatta

2 hours

Aliums

Fragrant garlic mussels

10 minutes

Morogo-stuffed chicken breasts

40 minutes

Gluten-free ricotta and artichoke ravioli

5 minutes

Asparagus recipes

Warm chicken and asparagus salad

25 minutes

Baby marrow and Cremezola pasta

15 minutes

Mielie recipes

Spicy beef flank with corn and avo salsa

5 minutes

Battered and

Tempura broccoli and asparagus with warm caper dressing

10 minutes

Leftovers recipes

Rotisserie chicken with roast potato salad and home-made mayonnaise

15–20 minutes

Fish recipes

Coconut-and-cardamom rice noodles with pan-fried hake

15 minutes

Asian-style udon primavera

45 minutes

Asian-style udon primavera

By Luke Dale-Roberts

Serves 4 - 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

4 cloves garlic
1 T ginger
1 small chilli, seeded and diced
1 lemongrass stalks, finely chopped (bottom third only)
6 T olive oil
1/2 cup white wine
8 plum tomatoes, diced
1 T tamarind paste (optional)
2 t fish sauce
1 t sugar
250 g calamari tentacles
40 g spring onion, sliced at an angle
1 small bunch coriander, roughly chopped
250 g udon noodles, cooked according to package instructions and cooled

Method

Fry the garlic, ginger, chilli and lemongrass in 4 T olive oil until light golden. Add the white wine and boil for 1 minute.

Add the tomatoes and tamarind, if using, and cook slowly for 30 to 40 minutes.

Add the fish sauce and sugar. Remove from the heat.

Heat the remaining olive oil in a frying pan. Add the calamari and flash fry for 3 minutes. Add the tomato sauce, then toss in the spring onion and coriander. Add the cooked noodles and mix.

Serve immediately.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Tsipora paketo

Roast bone marrow with onion marmalade and ciabatta

Fragrant garlic mussels

Morogo-stuffed chicken breasts

Gluten-free ricotta and artichoke ravioli

Warm chicken and asparagus salad

Baby marrow and Cremezola pasta

Spicy beef flank with corn and avo salsa

Tempura broccoli and asparagus with warm caper dressing

Rotisserie chicken with roast potato salad and home-made mayonnaise

Coconut-and-cardamom rice noodles with pan-fried hake

Asian-style udon primavera

Asian-style udon primavera

Ingredients

Method