Citrus recipes

Roast citrus-salted salmon and lemons served with baked potato in cream

1 1/4 hours

Pan-fried salmon steaks with cucumber-and-dill salsa

30 minutes

Cold marinated salmon and hot potatoes with dill-infused oil

15 minutes

Soup recipes

Chilled fennel-and-potato soup

20 minutes

Pan-fried pork with fresh pineapple

20 minutes

Warm cabbage and blue cheese salad

5 minutes

Cooking with

Pan-fried cob with rosemary, red wine and black-mushroom sauce

15 minutes

Lamb, pumpkin and sweet-potato braise

40 minutes

Salad Nicoise with fresh tuna

Soup recipes

Gingered sweet-potato soup with soy cashews

30 minutes

Sweet potato and date cake with cream cheese topping

1 hour

Chickpea recipes

Algerian veal stew with spinach and chickpeas

4 hours or overnight

Algerian veal stew with spinach and chickpeas

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 4 hours or overnight

Ingredients

1/3 cup olive oil
900 g ready-to-use chopped Swiss chard or spinach
1 kg veal knuckle
5 cups water
250 g chickpeas, soaked overnight
6 cloves garlic, peeled
Freshly ground black pepper
6 free-range eggs, in the shell, washed
Approximately 300g small new potatoes
Sea salt
Harissa, to serve

Method

Place the oil and greens in a large heatproof casserole. Cover and wilt over medium heat, stirring occasionally. Remove and add the meat. Pour in enough water to cover.

Bring to the boil and skim the scum. Add the drained chickpeas, garlic and wilted chard. Bring to the boil again. Add a twist or two of pepper, but no salt. Add the eggs and potatoes.

Simmer on a very low heat, covered, for about 3½ hours, adding a little more water if necessary. Alternatively, leave overnight or all day in the oven at the lowest heat. Cook until the meat is meltingly tender and the chickpeas soft, but not mushy.

When nearly cooked, add about 2t (10ml) of salt. Check seasoning. If there seems to be too much liquid, turn into a large baking dish and bake uncovered in a low oven until lightly coloured. Serve with harissa.

Cook’s note: This is a meal-in-one so no accompaniments are required. Rather end the meal with a refreshing orange-anddate salad perfumed with rose-water.

Harissa paste is readily available at delis, or make your own harissa at home.

Per serving: 3075kJ, 73.16g protein, 32.59g fat, 26.51g carbs

Spinach lasagne

Kung pao chicken

Durban fish curry

Roast citrus-salted salmon and lemons served with baked potato in cream

Pan-fried salmon steaks with cucumber-and-dill salsa

Cold marinated salmon and hot potatoes with dill-infused oil

Chilled fennel-and-potato soup

Pan-fried pork with fresh pineapple

Warm cabbage and blue cheese salad

Pan-fried cob with rosemary, red wine and black-mushroom sauce

Lamb, pumpkin and sweet-potato braise

Salad Nicoise with fresh tuna

Gingered sweet-potato soup with soy cashews

Sweet potato and date cake with cream cheese topping

Algerian veal stew with spinach and chickpeas

Algerian veal stew with spinach and chickpeas

Ingredients

Method