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Lentil recipes

Stuffed vegetables with lentil rice, pine nuts and parsley

1 hour

Summer slaw with stir-fried calamari

5 minutes

Pizza recipes

Polenta pizzas with mozzarella, baby tomatoes and rocket

20 minutes

Mushroom recipes

Oyster mushroom and chicken rice

25 minutes

Coconut and sweet soya lamb with a fresh papaya dressing

45 minutes

Fish recipes

Fresh hake fillets with pineapple wedges

5-10 minutes

Salmon and prosciutto tossed in lemon-creamed tagliatelle

20 minutes

Feta, artichoke, lemon and spring-herb bread

20 minutes

Egg, watercress, radish and olive salad

6 minutes (for the eggs)

Sorbet recipes

Pineapple sorbet with caramelised lemon

20 minutes

Brinjal and blackberry tapenade with melted chabis

20 minutes

Duck recipes

Terrine of duck, pear and ginger

12 minutes

Terrine of duck, pear and ginger

By Maranda Engelbrecht

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus 3-4 hours setting time

Cooking Time 12 minutes

Ingredients

2 free-range duck breasts
salt and freshly ground black pepper
1 cup strong rooibos tea
4/5 cup sweet chilli sauce
1 T gelatin
4 pears
3 T pickled ginger
100 g blueberries

Method

Sear the duck breasts on both sides in a hot pan. Turn down the heat and cook for 5 more minutes, turning the breasts once. Remove from the heat and allow to rest for 10 minutes.
Remove the skin and fat layer from the breasts and season, then slice into thin slivers.
In a small saucepan, heat the tea and sweet chilli sauce until warm, but do not allow to boil. Remove from the heat and dissolve the gelatin in the mixture. Allow to cool slightly.
Line an 18 x 9 x 6cm container with plastic wrap. Slice 2 of the pears into 3mm slices and drizzle with lemon
juice.
Pour a little of the rooibos into the bottom of the container and starting with a layer of the sliced pear, top with pickled ginger and then the duck, drizzling with the rooibos mixture between each layer.
Repeat, then pour the remaining liquid over the top. Cover with plastic wrap and place in the refrigerator for 3 or 4 hours to set.
Remove the terrine from the mould and slice carefully with a very sharp knife into 3 or 4cm slices. Serve with the remaining sliced pear and garnish with blueberries.
Per serving: 1 934.8kJ, 13.8g protein, 29.8g fat, 34.7g carbs
Cook’s tip: Substitute the duck breasts with chicken breasts if desired.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Stuffed vegetables with lentil rice, pine nuts and parsley

Summer slaw with stir-fried calamari

Polenta pizzas with mozzarella, baby tomatoes and rocket

Oyster mushroom and chicken rice

Coconut and sweet soya lamb with a fresh papaya dressing

Fresh hake fillets with pineapple wedges

Salmon and prosciutto tossed in lemon-creamed tagliatelle

Feta, artichoke, lemon and spring-herb bread

Egg, watercress, radish and olive salad

Pineapple sorbet with caramelised lemon

Brinjal and blackberry tapenade with melted chabis

Terrine of duck, pear and ginger

Terrine of duck, pear and ginger

Ingredients

Method