smoked paprika Archives

Chicken breast

Mexican one-tray roast minestrone

1 hour

Snoek recipes

Snoek with paprika garlic butter

13-18 minutes

Pasta recipes

Gnocchi with Romesco sauce and grated hazelnuts

55 minutes

Lamb recipes

Lamb meatballs in a sweet, sour and spicy tomato sauce

1 1⁄2 hours

Beef recipes

Chilli butter roasted kingklip with mash

Beer Food

Peri-peri chicken livers with Portuguese rolls

20 minutes

Lamb recipes

Whole roast lamb ribs with romesco sauce

2 1⁄2 hours

Noodle recipes

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

For the caponata-style brinjals:

3 T olive or macadamia oil
1 pack Woolworths baby brinjals, cut into thirds
3 cloves garlic, crushed
1 red Serenade chilli, finely chopped
2 t smoked paprika
sea salt and freshly ground black pepper, to taste
¼ cup green olive brine

For the macadamia yoghurt-and-green olive sauce, mix:

1 cup plain yoghurt
2 T macadamia butter
2 cloves garlic, crushed
15 g parsley, finely chopped
15 g chives, finely chopped
1 lemon, zested and juiced
sea salt, to taste

For the noodles:

1 x 350 g pack Woolworths baby marrow spaghetti
1 x 250 g pack Woolworths Carb Clever spinach noodles
green olives, sliced, for serving
pea shoots or parsley, for serving
toasted mixed sesame seeds, for serving

Method

1. To make the brinjals, heat 2 T oil in a wok over a high heat and sear the brinjals until golden brown on both sides. Add a little more oil and the garlic, chilli, paprika and seasoning. Fry for 2 minutes, then add the olive brine. Set aside.

2. Place the macadamia yoghurt sauce in a clean wok with 1–2 T water to loosen. When it starts to bubble, remove from the heat and quickly toss in the noodles, coating them in the sauce. Serve with the brinjals, topped with sliced green olives, herbs and toasted sesame seeds.

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Chicken fried rice

Mexican one-tray roast minestrone

Snoek with paprika garlic butter

Gnocchi with Romesco sauce and grated hazelnuts

Lamb meatballs in a sweet, sour and spicy tomato sauce

Beef brisket barbacoa

Chilli butter roasted kingklip with mash

Peri-peri chicken livers with Portuguese rolls

Whole roast lamb ribs with romesco sauce

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Next-level lamb braai

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Ingredients

Method