olive oil Archives

Curry recipes

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Beetroot recipes

Hot pink beetroot soup with spiced yoghurt

2–3 hours

Brunch recipes

Plant-based Mexican-style nachos

20 minutes

Buttered gnocchi with spring greens

10 minutes

Braai recipes

Chargrilled curry-buttered mielies

20 minutes

Aliums

Ricotta with charred Tenderstem broccoli and crispy fried onions

25 minutes

Mexican recipes

Easy, cheesy chilli poppers

20 minutes

Easy masala chicken soup with buckwheat and turmeric labneh

Serves 6 to 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

1 free-range chicken
2 T Woolworths chicken masala
2 T olive oil
100 g butter
1 large onion, diced
1 green pepper, diced
3 cloves garlic, minced
1 stick celery, finely chopped
1 thumb-sized piece ginger, finely grated
1 T garam masala
1 T paprika
180 g Woolworths dehulled buckwheat
2 litres chicken stock
200 g tomato paste
1 T honey
salt, to taste
½ cup coriander, roughly chopped (reserve some for serving)
Woolworths labneh, for serving
1 t fresh turmeric
1 lime, zested

Method

1. Preheat the oven to 200°C. Rub the whole chicken with the chicken masala and olive oil. Roast the chicken for 30–45 minutes, or until the skin is golden brown and crisp, turning once. Set aside.

2. Heat the butter in a large saucepan. Gently fry the onion, green pepper, garlic, celery and ginger. Add the spices and buckwheat and fry for a further 3–5 minutes, or until the onion is translucent and lightly caramelised.

3. Stir in the chicken stock and cook over a medium-high heat until the buckwheat is cooked.

4. Add the roast chicken (either whole or shredded) and the tomato paste, honey and salt and stir gently. Simmer for 10 minutes, then stir in half the coriander.

5. Mix the labneh, turmeric and lime zest. Dollop onto the soup and garnish with the remaining coriander.

Cook's note: The first time I started learning to be creative in the kitchen was with soup, because you can do whatever you want with it. And chicken soup, made with chicken on the bone, is my absolute favourite. I run to curry flavours so they had to go into this version.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Two-skillet deboned jerk-style chicken

Quick vegan curry

Braaied mielies three ways

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Hot pink beetroot soup with spiced yoghurt

Easy tomato shakshuka

Plant-based Mexican-style nachos

Buttered gnocchi with spring greens

Chargrilled curry-buttered mielies

Ricotta with charred Tenderstem broccoli and crispy fried onions

Easy, cheesy chilli poppers

Easy masala chicken soup with buckwheat and turmeric labneh

Easy masala chicken soup with buckwheat and turmeric labneh

Ingredients

Method