onions Archives

Fish recipes

Pickled Angelfish

45 minutes

Calamari

Calamari bobotie

30 minutes

Cooking with

Ostrich neck in rich red wine sauce

7–8 hours

Root vegetable

Spiced parsnip soup

Kelp, wakame and mussel broth

10 minutes

Kafta

10 minutes

Pork belly with maple-roasted guavas

1½ hours

Braai recipes

Curry marinated chicken and brinjal kebabs

10 minutes

Ostrich recipes

Ostrich pie

25 minutes

Pork and butter bean goulash

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 - 25 minutes

Ingredients

2 cloves crushed garlic
1 chopped fresh chilli
1 T olive oil
1 finely chopped onion*
800 g bite-sized free-range pork fillet
1 x 400 g can chopped tomatoes
½ t smoked paprika
1 x 400 g can drained butter beans
Chopped parsley*

Method

Place cloves crushed garlic, chopped fresh chilli and olive oil in a large pan over a medium to low heat and fry for 1 minute.

Add finely chopped onion and cook for another 5 minutes.

Add bite-sized free-range pork fillet cubes and fry for 4–5 minutes. Add can chopped tomatoes and smoked paprika, then simmer gently for 10 minutes.

Add can drained butter beans and warm through for 5 minutes.

Season to taste, top with chopped parsley and serve.

Nuke-it noodle bowl

Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe

Pickled Angelfish

Calamari bobotie

Ostrich neck in rich red wine sauce

Spiced parsnip soup

Kelp, wakame and mussel broth

Kafta

Pork belly with maple-roasted guavas

Curry marinated chicken and brinjal kebabs

Ostrich pie

Japanese mushroom pancakes with plum dipping sauce

Asian laksa curry with toasted cashews

Pork and butter bean goulash

Pork and butter bean goulash

Ingredients

Method