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Prawns and asparagus salad with verjuice dressing and mayo

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45 minutes

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15-20 minutes

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Chicken recipes

Aromatic chicken larb with crispy basil

20 minutes

Aromatic chicken larb with crispy basil

By Abigail Donnelly

Serves 4

Difficulty Medium

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

4 free-range skinless boneless chicken breasts
¼ cup sunflower oil
4 garlic cloves, finely chopped
4 T ginger, finely grated
2 red chillies, finely chopped
5 T rice vinegar
4 T fish sauce
Micro basil, to garnish
15 g mint
½ cucumber, thinly sliced
1 red onion, thinly sliced
2 cos lettuce heads, halved lengthways

For the crispy basil leaves:

4 T sunflower oil
30 g basil

Method

Finely chop the chicken. Heat a little oil in a pan over a high heat, then add half the chicken and stir-fry until cooked through. Add half the garlic, ginger and chilli and cook until the chicken is golden. Remove from the pan and repeat with the remaining chicken, garlic, ginger and chilli.

Place all the chicken in a large bowl and add the rice vinegar and fish sauce and mix gently. Spoon into a large serving dish and garnish with the crispy basil and micro basil.

Add the mint, cucumber, red onion and lettuce.

To make the crispy basil, heat the oil in a pan over a medium heat, then fry the basil leaves for 20 seconds. Drain on kitchen paper. They will crisp more as they cool.

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Prawns and asparagus salad with verjuice dressing and mayo

Ottolenghi’s paprika oven chips

Sole with burnt butter, nori and fried capers

Smoked mackerel pate with baby yorkshire puddings

Biltong vleiskluitjies with soetmosterd dressing

Stir fried Green beans with mushrooms

Braaied corn soup

T-bone steak with buttermilk sauce and chakalaka

Classic beef stroganoff

Vetkoek with biltong, cream cheese and preserved figs

Vietnamese prawn, mango and basil parcels with tamarind dressing

Aromatic chicken larb with crispy basil

Aromatic chicken larb with crispy basil

Ingredients

Method