sea salt and freshly ground black pepper Archives

Salad recipes

Mozzarella-and-sage arancini balls

1 hour

Fish recipes

Parmesan-and almond-crusted fish tortillas with smoked paprika oil

40 minutes

Seafood recipes

Panko-crumbed baby marrow and kale with poached eggs and yoghurt

20 Minutes

Stew recipes

Chunky winter vegetable stew with burnt sage butter

45 minutes

Pork recipes

Ham-and-cheese sandwich pudding

30 minutes

Chicken breast

Roast chicken breast with cherry tomatoes

30 minutes

Braai recipes

Braaied corn soup

20-25 minutes

Royal Ashton cheesy baked endives

Serves 6 to 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

8 endives or chicory bulbs
1 lemon, juiced
75 g butter
75 g flour
2 cups milk
Sea salt and freshly ground black pepper, to taste
1½ nutmeg
300 g Royal Ashton cheese or Gruyère, grated

Method

Preheat the oven to 180°C.

Boil the endives or chicory in salted water with the lemon juice for 8–10 minutes. Refresh in iced water, then gently squeeze out any excess water.

Melt the butter in a pan over a low heat, then whisk in the flour and cook for 1 minute. Slowly add a little milk at a time, whisking continually until smooth and thick. Simmer for a further minute, stirring continually, and season to taste.

Add 1 t nutmeg and 250 g cheese and cook for 15 minutes over a low to medium heat until the sauce thickens.

Place the endives in a large ovenproof dish and top with the cheese sauce. Sprinkle over the remaining cheese and nutmeg, then bake for 20–25 minutes, or until bubbling and golden.

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Mozzarella-and-sage arancini balls

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Panko-crumbed baby marrow and kale with poached eggs and yoghurt

Chunky winter vegetable stew with burnt sage butter

Ham-and-cheese sandwich pudding

Roast chicken breast with cherry tomatoes

Braaied corn soup

Royal Ashton cheesy baked endives

Royal Ashton cheesy baked endives

Ingredients

Method