tomatoes Archives

Braai recipes

Gratinated mac n cheese with crisp bacon and roast tomatoes

20 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

Fakeaway recipes

Lamb pizza

1 hour

Lamb pizza

Serves 2

Difficulty Easy

Prep Time 2 hours

Cooking Time 1 hour

Ingredients

200 g boneless lamb shoulder
¼ t dried chilli flakes
¼ t cumin seeds
¼ t fennel seeds
½ t salt
1 T olive oil, plus extra for frying
1 small brinjal
6 mushrooms, sliced
Sea salt and freshly ground black pepper, to taste
100 g mozzarella, grated
30 g pitted olives
1 t fresh coriander, to garnish

Pizza base

1 g yeast
1 T water
1 T olive oil
180 g flour
½ t salt

Tomato sauce

1 small onion, finely chopped
20 g garlic, chopped
1 T olive oil
1 x 400 g can, chopped peeled tomatoes
20 g dried oregano
Sea salt and freshly ground black pepper, to taste

Dukkah spice

30 g sesame seeds
20 g cashew nuts
10 g hazelnuts
20 g coriander seeds
1 t cumin seeds
Salt, a pinch
Pepper, a pinch

Mustard yoghurt dressing

1 t Cape country mustard
40 ml plain yoghurt
1 T good-quality mayonnaise
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 130°C.

Rub the lamb with the dried chilli, cumin, fennel, salt and olive oil and roast for 45 minutes to 1 hour, or until soft and tender. Remove from the oven and cut into bite-sized pieces.

Increase the oven’s temperature to 230°C.

Heat 3 T olive oil and dice the brinjal into 1 cm cubes. Fry in the oil until golden brown. Drain on kitchen paper. Heat a little more olive oil in a pan and cook the mushrooms until soft, then season to taste.

Smear the pizza base with tomato sauce, top with the mozzarella, the lamb, brinjal and olives. Bake until the cheese has melted and base is lightly browned. Garnish with fresh coriander, sprinkle with the dukkah spice and drizzle with the mustard yoghurt dressing.

To make the pizza base, mix the yeast, water and oil. Place the dry ingredients into the bowl of a mixer, add the wet ingredients and mix, using the dough hook attachment, at a medium speed until a soft dough is formed.

Place the dough in a bowl, cover with a clean tea towel and leave to rise in a warm place until tripled in size. Shape into a ball and allow to rest for 30 minutes. Roll out to 1 mm in thickness on a clean, floured surface. Place on a baking sheet and bake for 5 minutes.

To make the tomato sauce, sweat the onion and garlic in a pan over a medium heat in 1 T olive oil. Add the tomatoes and oregano and simmer until reduced by half. Blend and season to taste.

To make the dukkah spice, reduce the oven’s temperature to 180°C. Place the sesame seeds on a baking tray in a single layer. Roast for 2 minutes. Remove from the oven and set aside.

Place the cashew nuts and hazelnuts on the same baking tray and roast for about 5 minutes, shaking the baking tray occasionally to ensure they don’t burn.

Remove from the oven and mix with the sesame seeds. Place in a food processor with the remaining ingredients and blend until fine.

Discover more pizza recipes here.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

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)

Lamb pizza

Lamb pizza

Ingredients

Method