Polenta recipes

Braised chicken, tomato and olives on soft polenta

40 minutes

Curried hake with fresh green chutney

20 minutes

Sweet-potato gnocchi in lemony creme fraiche

35 minutes

Roasted sweet-potato shavings with chicken and anchovies

35 minutes

Spicy pumpkin and gooseberry broth

10 minutes

Spicy pumpkin and gooseberry broth

By Maranda Engelbrecht

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

1 T coriander, crushed
1 T cumin seeds
Vegetable oil, to drizzle
1 small onion, chopped
1 T grated ginger
2 cloves garlic, chopped
1 red chilli, chopped
600 g butternut, julienne
2 T lime juice
2 T soy sauce
100 g sugar
1 cup vegetable stock
200 g fresh or frozen gooseberries
400 ml coconut cream
Sea salt and freshly ground black pepper

Method

Dry roast the coriander and cumin in a wok. Add a drizzle of vegetable oil and stir-fry the onion, ginger, garlic, chilli and butternut for 5 minutes.
Add the lime juice, soy sauce, sugar, vegetable stock and gooseberries, and simmer for 5 minutes. Add the coconut cream and heat through.
Season to taste.

TASTE’s take:
A spicy stir-fry in shades of gooseberry, using soy sauce, served in porcelain.

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Braised chicken, tomato and olives on soft polenta

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Curried hake with fresh green chutney

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Pumpkin bobotie

Sweet-potato gnocchi in lemony creme fraiche

Roasted sweet-potato shavings with chicken and anchovies

Spicy pumpkin and gooseberry broth

Spicy pumpkin and gooseberry broth

Ingredients

Method