Brinjal recipes

Spicy tomato dip with brinjal dippers

20 minutes

Roasted sticky pork ribs

1 hour

Beef recipes

Beef and cauli mash shepherds pie

1 1/4 hours

Chargrilled yellowtail with exotic tomato and butter bean salad

5–10 minutes

Braai recipes

Braaied stuffed salmon

30 minutes

Chilli recipes

Chilli con carne

1 hour 30 minutes

Bacon recipes

Gratinated mac n cheese with crisp bacon and roast tomatoes

20 minutes

Pork vindaloo

15 minutes

Marius Redelinghuys’ bolognese

2 hours

Gnocchi recipes

Nutmeg and pumpkin gnocchi with Gorgonzola cream

1 14 hours

Tuna tartare and palm-heart salad

35 minutes

Chickpea recipes

Inzimino de ceci (Chickpeas with Swiss chard)

1 12 hours

Inzimino de ceci (Chickpeas with Swiss chard)

By Mariana Esterhuizen

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus overnight soaking time

Cooking Time 1 12 hours

Ingredients

250 g dried chickpeas
170 ml olive oil
4 carrots, sliced
1 onion, chopped
3 garlic cloves, chopped
Chilli, to taste, finely chopped
6 T white wine
1 x 400 g can, peeled and chopped tomatoes
1 bunch Swiss chard, finely chopped
Sea salt, to taste
3 T parsley, finely chopped

Method

Cover the chickpeas generously with water and soak overnight.

Drain the chickpeas, place in a saucepan, add enough water to cover them and bring to the boil over a medium heat.

Cook until soft, but do not cook to a mush, they should still retain their shape. Drain the chickpeas and set aside.

Heat 4 T olive oil in a large pan and sauté the carrot for 8 to 10 minutes. Add the onion and sauté for 10 minutes.

Add more olive oil, if necessary, then add the garlic and chilli and sauté for a further 5 minutes.

Add the wine, turn up the heat a little and reduce the wine until it has almost evaporated.

Add a little more olive oil and the tomatoes. Simmer gently until the sauce thickens.

Add the chickpeas and Swiss chard and simmer for 5 minutes. Add salt to taste, sprinkle with parsley and add a last good glug of olive oil.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Spicy tomato dip with brinjal dippers

Roasted sticky pork ribs

Beef and cauli mash shepherds pie

Chargrilled yellowtail with exotic tomato and butter bean salad

Braaied stuffed salmon

Chilli con carne

Gratinated mac n cheese with crisp bacon and roast tomatoes

Pork vindaloo

Marius Redelinghuys’ bolognese

Nutmeg and pumpkin gnocchi with Gorgonzola cream

Tuna tartare and palm-heart salad

Inzimino de ceci (Chickpeas with Swiss chard)

Inzimino de ceci (Chickpeas with Swiss chard)

Ingredients

Method