Seafood recipes

Pan-roasted snoek with tomato and lemon creme fraiche

10 minutes

Tomato bread with butter-bean purée

2 minutes

Lasagne recipes

Open tomato, bacon, pepper and feta lasagne

40 minutes

Anchovy recipes

Grilled lamb chops with anchovy-and-tomato sauce

15 minutes

Lemon-thyme poached chicken with harissa and tomato

50 minutes

South African

Couscous with chicken and vegetables

45 minutes

Paella recipes

Onion sprouts with poached eggs

10 minutes

Red pepper and macadamia nut sauce

30 minutes

Soup recipes

French peasant soup

By TASTE

Difficulty Easy

Ingredients

1 medium onion, peeled and chopped
1 clove garlic, peeled and chopped
50 g butter
1 cup streaky bacon, chopped
1 cup raw white cabbage, chopped
1 cup raw potato, chopped
1 cup tinned, whole peeled tomatoes, chopped
1/4 cup sugar
2 litres chicken stock
Salt and pepper to taste

Method

Fry the onion and garlic in the butter until soft, then add the bacon. Add the cabbage, potato and tomato, sauté for a few minutes.
Add chicken stock and tomato purée and simmer gently until vegetables are cooked. Add sugar and seasoning to taste.
Serve with freshly grated cheese (Parmesan or pecorino) on the side.

Spinach lasagne

Kung pao chicken

Durban fish curry

Pan-roasted snoek with tomato and lemon creme fraiche

Tomato bread with butter-bean purée

Open tomato, bacon, pepper and feta lasagne

Grilled lamb chops with anchovy-and-tomato sauce

Lemon-thyme poached chicken with harissa and tomato

Snoek bobotie

Avocado and pancetta stack

Couscous with chicken and vegetables

Paella

Onion sprouts with poached eggs

Red pepper and macadamia nut sauce

French peasant soup

French peasant soup

Ingredients

Method