French recipes

Coq au vin

1 hour 15 minutes

Quick chicken pot

35 minutes

Duck recipes

Duck “au vin” with chestnuts, onions and mushrooms

45 minutes

Mielie recipes

Boerewors tartare

10 minutes

Avocado recipes

Avocado corn soup with red & yellow pepper

35 minutes

Porcini and Nicola potato risotto

30 minutes

Kofifi salad with cajun chicken and honey dressing

10 minutes

Cajun chicken wrap

5 minutes

Duck recipes

Duck egg ravioli with exotic mushroom sauce

15 minutes

Beetroot tarts

45 minutes

Anchovy recipes

Chargrilled prime rib with anchovy butter

10 -15 minutes

Gnocchi recipes

Spinach gnocchi with home-made arrabiata sauce

1 hour

Spinach gnocchi with home-made arrabiata sauce

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 1 hour

Ingredients

1 kg baby spinach, wilted
Basic gnocchi dough one portion
1 onion, finely chopped
2 garlic cloves, finely chopped
3 red chillies, finely chopped
1 T olive oil
1 T tomato paste
1 x 400 g chopped tomatoes can
3 fresh thyme sprigs, chopped
2 fresh rosemary sprigs, chopped
1 cup chicken stock
Sea salt and freshly ground black pepper to taste
Fresh basil leaves to garnish

Method

Squeeze any excess liquid from the wilted spinach, then wrap in a clean tea towel and squeeze again to ensure the leaves are completely dry. Chop finely.

Fold the spinach through the basic gnocchi dough until evenly incorporated, adding a little more flour if the mixture is too wet.

Cook the spinach dumplings in the same way you would the basic gnocchi, then drain.

To make the arrabiata, fry the onion, garlic and chilli in the olive oil for 2 minutes or until soft and fragrant.

Add the tomato paste, canned tomatoes, thyme, rosemary and stock and simmer, stirring occasionally, for 25 to 30 minutes, or until reduced.

Season to taste, then spoon generously over the spinach gnocchi, garnish with fresh basil and serve immediately.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Coq au vin

Quick chicken pot

Duck “au vin” with chestnuts, onions and mushrooms

Boerewors tartare

Avocado corn soup with red & yellow pepper

Porcini and Nicola potato risotto

Kofifi salad with cajun chicken and honey dressing

Cajun chicken wrap

Duck egg ravioli with exotic mushroom sauce

Beetroot tarts

Chargrilled prime rib with anchovy butter

Spinach gnocchi with home-made arrabiata sauce

Spinach gnocchi with home-made arrabiata sauce

Ingredients

Method