salt and pepper Archives

Breakfast recipes

Beetroot gravadlax with beetroot pickled eggs

45 minutes, plus marinating and pickling time

Watermelon recipes

Roast leg of lamb with tomato and beans

1 hour

South African

Avocado, paw-paw and seared salmon salad

Avocado recipes

Deep-fried avocado with tomato, ginger and coriander salsa

10 minutes

Coleslaw recipes

Smoked chicken and avo with mango-and-coriander dressing

10 minutes

Mielie recipes

Ingrid Jones’ Bobotie

25 minutes

Ingrid Jones’ Bobotie

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

1/2 cup boiled water
2 T mild curry powder
1/2 t turmeric
1/2 cup vinegar
1 t brown sugar
1/2 t ground all-spice
15 g seedless raisins
1 T apricot jam
2 T Mrs Ball\'s chutney
2 red onions, finely chopped
2 cloves garlic, finely chopped
15 g coriander, finely chopped
1 T sunflower oil
1 kg lean lamb mince
Sea salt and freshly ground black pepper
2 slices day-old white bread, crusts removed and soaked in 1/2 cup milk
3 free-range eggs
1/2 cup milk
6 lemon leaves

Method

Preheat the oven to 160°C. Mix the boiled water with the curry powder, turmeric, vinegar, brown sugar, all-spice, raisins, jam and chutney. Set aside.

In a large saucepan, fry the onion, garlic and coriander in the oil until transparent. Add the mince and briefly fry, then add the prepared curry mixture and season to taste. Stir for a few minutes until the mince is just cooked, then remove from the heat.

Squeeze the milk out of the bread and mix the latter into the meat mixture. Transfer to an ovenproof dish.

Lightly whisk the eggs with the milk and pour over the mince. Top with the lemon leaves and bake, uncovered, for 15 minutes or until the egg is set and golden.

Cook’s note: Serve with yellow rice and sambals.

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Beetroot gravadlax with beetroot pickled eggs

African watermelon salad

Roast leg of lamb with tomato and beans

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Avocado, paw-paw and seared salmon salad

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Deep-fried avocado with tomato, ginger and coriander salsa

Avocado coleslaw

Smoked chicken and avo with mango-and-coriander dressing

Boerewors tartare

Ingrid Jones’ Bobotie

Ingrid Jones’ Bobotie

Ingredients

Method