olive oil Archives

Braai recipes

Roosterkoek

45 minutes

Beans recipes

Broad bean salad

10 minutes

Christmas recipes

Smoked trout beetroot salad

1 hour

Great value

Tomato salad with olive pesto

10 minutes

Christmas recipes

Slow-roasted leg of lamb with tahini sauce

5–6 hours

Christmas recipes

Farm-style smoked trout pâté

Grape salad

7 minutes

Chicken recipes

Vygie’s ultimate roast chicken

2 hours

Italian recipes

Seafood risotto

40 minutes

Cheese recipes

Raw baby marrow salad with basil sauce

Christmas recipes

Roast Brussels sprouts

30 minutes

Christmas recipes

Prawns with bagna cauda

20 minutes

Prawns with bagna cauda

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

32 Woolworths freshly frozen uncooked extra large black tiger prawns, thawed and cleaned
2 T olive oil

For the bagna cauda:

1 cup olive oil
8 T butter
16 anchovy fillets
4 cloves garlic, chopped
16 black olives (pitted)

For the creamy dill cucumbers, mix:

2 cloves garlic, minced
20 g dill, chopped
1 t lemon zest
2 cucumbers, roughly chopped
2 cups plain yoghurt
salt, to taste

Method

1. Fry the prawns in batches in the oil – it’s okay if they char a bit; this adds flavour and colour.

2. To make the bagna cauda, blend all the ingredients, then bring to a simmer in a saucepan. Season to taste.

3. To serve, place the prawns on a platter, drizzle over the bagna cauda and serve with the cucumbers.

Find more Christmas recipes here.

Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude

Spinach lasagne

Kung pao chicken

Durban fish curry

Roosterkoek

Broad bean salad

Smoked trout beetroot salad

Tomato salad with olive pesto

Slow-roasted leg of lamb with tahini sauce

Farm-style smoked trout pâté

Grape salad

Vygie’s ultimate roast chicken

Seafood risotto

Raw baby marrow salad with basil sauce

Roast Brussels sprouts

Prawns with bagna cauda

Prawns with bagna cauda

Ingredients

Method