Beans recipes

Heerenbone salad

30 minutes

Beans recipes

Steamed baby cabbage parcels

45 minutes

Calamari

Salt-and-pepper squid with saffron potatoes

1 hour 45 minutes

Chip recipes

The world’s best slap chips

20 minutes

Brinjal recipes

Moutabal (brinjal spread)

30 minutes

Indian recipes

Russum

30 minutes

Christmas recipes

Prawns with bagna cauda

20 minutes

Prawns with bagna cauda

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

32 Woolworths freshly frozen uncooked extra large black tiger prawns, thawed and cleaned
2 T olive oil

For the bagna cauda:

1 cup olive oil
8 T butter
16 anchovy fillets
4 cloves garlic, chopped
16 black olives (pitted)

For the creamy dill cucumbers, mix:

2 cloves garlic, minced
20 g dill, chopped
1 t lemon zest
2 cucumbers, roughly chopped
2 cups plain yoghurt
salt, to taste

Method

1. Fry the prawns in batches in the oil – it’s okay if they char a bit; this adds flavour and colour.

2. To make the bagna cauda, blend all the ingredients, then bring to a simmer in a saucepan. Season to taste.

3. To serve, place the prawns on a platter, drizzle over the bagna cauda and serve with the cucumbers.

Find more Christmas recipes here.

Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Heerenbone salad

Steamed baby cabbage parcels

Salt-and-pepper squid with saffron potatoes

The world’s best slap chips

Moutabal (brinjal spread)

Russum

Prawns with bagna cauda

Prawns with bagna cauda

Ingredients

Method