Roast duck with potatoes and plum sauce

3 hours

Fish recipes

Braised fish with tomato and herbs

15 minutes

Aliums

Caramelised shallots in tomato broth

30 minutes

Rare beef with beetroot glaze and sheet potatoes

20 minutes

Warm Caesar-style roast chicken and potato salad

1 hour if roasting the chicken yourself, otherwise 20 minutes

Duck recipes

Zachary’s smoked organic duck breast with sweet potato rosti and blueberry verjuice sauce

30 minutes

Duck recipes

Duck, asparagus, green bean and sweet potato salad

20 minutes

Turkey recipes

Freerange roast turkey, oak-smoked roast gammon and star-shaped roasted santa potatoes

Hot smoked salmon with strawberry vinaigrette

Braised lamb patties with celery, lemon and dill

30 to 40 minutes

Braised lamb patties with celery, lemon and dill

By Phillippa Cheifitz

Serves 3 to 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 to 40 minutes

Ingredients

600 g lamb meatballs
3 T olive oil
sea salt and freshly ground black pepper
1 onion, chopped
1 clove garlic, crushed
1 bunch celery
2 cups chicken stock
1–2 T chopped dill, plus extra for garnishing
potatoes, pasta, or rice for serving

Method

In a wide, deep pan (preferably non-stick and with a lid), over a medium heat, brown the meatballs on both sides in 1–2 T of the oil.
Remove and season to taste. Pour off the fat and add 1 T of fresh oil to the pan. Add the onion and cook gently until softened. Stir in the garlic and season to taste.
Set aside some of the celery leaves for garnishing and roughly chop the rest of the leaves. Cut the celery stems into finger-sized lengths and halve the celery heart lengthways, slicing off the soiled end. Rinse and drain the celery.
Return the lamb to the pan. Add the celery, stock and dill, together with the juice of 1 lemon and a little seasoning.
Bring to a simmer, cover and cook gently for half an hour, or until the celery is very tender. There’ll be a lot of liquid – necessary for cooking the celery – but you can always reduce the liquid over a high heat (first remove the lamb and celery and keep it warm).
Check seasoning, and, if necessary, add more lemon juice. Stir in a sprinkling of dill and garnish with the reserved celery, chopped. Serve with steamed potatoes, pasta or rice.

Per serving: 2606.9 kJ, 25.4 g protein, 42.7 g fat, 32.6 g carbs
TASTE’s take:
To save time, I used the ready-prepared lamb meatballs available in store, but you can certainly make your own. To do so, mix minced lamb with some chopped and fried onion, garlic, breadcrumbs, a beaten egg, dill and seasoning, then form into patties. This recipe is a good way of using the much overlooked celery as a vegetable in its own right.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Chicken manchamanteles

Roast duck with potatoes and plum sauce

Braised fish with tomato and herbs

Caramelised shallots in tomato broth

Rare beef with beetroot glaze and sheet potatoes

Mini curry bowls

Warm Caesar-style roast chicken and potato salad

Zachary’s smoked organic duck breast with sweet potato rosti and blueberry verjuice sauce

Duck, asparagus, green bean and sweet potato salad

Freerange roast turkey, oak-smoked roast gammon and star-shaped roasted santa potatoes

Hot smoked salmon with strawberry vinaigrette

Braised lamb patties with celery, lemon and dill

Braised lamb patties with celery, lemon and dill

Ingredients

Method