parsley Archives

Fish recipes

Harissa-battered hake

1 hour 10 minutes

Braai recipes

Lamb staanrib with salsa verde

2 - 3 hours

Chicken recipes

Creamy chicken with dumplings

35 minutes

Brinjal recipes

Brinjal Bolognese

35 minutes

Dressing recipes

Green queen miso dressing

Citrus recipes

Citrus salmon with dill gremolata

20 - 25 minutes

Pizza recipes

2-ingredient Lahmajeen

15 minutes

Christmas recipes

Porchetta with pecorino cream sauce

1 hour 20 minutes

Dinners under

Romesco-style stuffed peppers

45 minutes

Braai recipes

Roasted beet, butternut and walnut salad with green herb yoghurt dressing

Dip recipes

Smoked mackerel pâté

10 minutes

Risotto al salto with baby marrow salad and green olive tapenade

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 T olive oil
3 T butter
200 g risotto rice, cooked al dente and cooled
100 g Pecorino Romano, finely grated

For the baby marrow salad:

6 baby marrows
1 handful dill
2 garlic cloves, crushed
1 red chilli, finely chopped
6 anchovies, chopped
a squeeze of lemon juice
4 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste

For the green olive tapenade:

24 pitted green olives
2 garlic cloves, crushed
4 T extra virgin olive oil
4 T pine nuts
4 T parsley
2 T fish sauce

Method

1. Heat the oil and butter in a large frying pan. Spoon in the risotto and cook over a medium heat for approx. 8 minutes.

2. Carefully slide the salto onto a large plate, then onto another plate and return to the pan to cook the remaining side. Sprinkle with cheese and serve with the salad and tapenade.

3. To make the salad, slice the baby marrows into ribbons using a vegetable peeler. Toss with the remaining ingredients.

4. To make the tapenade, blend all the ingredients together until coarse and chunky.

Find more risotto recipes here.

Photography: Jan Ras
Food assistants: Kate Ferreira & Cherie Kustner
Videography: Romy Wilson

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Harissa-battered hake

Lamb staanrib with salsa verde

Creamy chicken with dumplings

Brinjal Bolognese

Green queen miso dressing

Citrus salmon with dill gremolata

2-ingredient Lahmajeen

Porchetta with pecorino cream sauce

Romesco-style stuffed peppers

Roasted beet, butternut and walnut salad with green herb yoghurt dressing

Smoked mackerel pâté

Risotto al salto with baby marrow salad and green olive tapenade

Risotto al salto with baby marrow salad and green olive tapenade

Ingredients

Method