radishes Archives

Poached salmon with prawns

8 minutes, if you are poaching the salmon yourself

Carrot recipes

Beetroot and vanilla salmon gravadlax

Couscous recipes

Sticky pork ribs with potato salad

20 - 30 minutes

Leftovers recipes

Roast spicy chicken sandwich

25–35 minutes

Rice pilau with spring vegetables

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

3 T butter
1 onion
¼ cup pine kernels (plus extra for serving)
220 g long grain rice
¼ cup currants
2 cups organic vegetable stock
salt to taste
4 baby marrows. cut into thin strips
2 T canola oil
200 g mixed mushrooms, halved
12 young waterblommetjies
16 spears baby broad beans or peas
2 T parsley, chopped
freshly ground white pepper to taste
1 bunch spring radishes, chopped, for serving

Method

Melt the butter in a saucepan over a medium heat. Add the onion and sauté until translucent. Add half the pine kernels and the rice and stir until all the rice grains are coated with butter.

Add the currants, stock and salt, cover and cook for 20 minutes.

Brush the baby marrow strips with 1 T canola oil and sear in a griddle pan until just done. Repeat the process with the mushrooms, starting with the fleshy ones and adding the smallest ones last, searing for just a few seconds.

Steam the waterblommetjies, asparagus and broad beans or peas until al dente.

Dry-roast the remaining pine kernels, taking care not to burn them.

Fluff up the cooked rice using a fork, stir in the broad beans and parsley and divide between 4 warm plates. Place the remaining vegetables on top of the rice and sprinkle with the roasted pine kernels.

Serve with the crunchy, peppery radishes and extra pine kernels on the side.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Three-cheese cabbage bake

Poached salmon with prawns

Moroccan carrot salad

Beetroot and vanilla salmon gravadlax

Fruity couscous salad

Sticky pork ribs with potato salad

Roast spicy chicken sandwich

Turkish roast beef brisket with pomegranate and radish tabouleh

Bagna cauda and sweet vegetables

Purple potato and river trout tiridito with mustard dressing

Asian slaw with steamed prawns

Grilled halloumi and watermelon salad

Rice pilau with spring vegetables

Rice pilau with spring vegetables

Ingredients

Method