vegetable oil Archives

Asian recipes

Beef rendang curry

3 hours

Italian recipes

Wild sage-and-mushroom arancini

30 minutes

Stir-fry recipes

Crispy Szechuan pepper tofu

15 minutes

Fritter recipes

Baby marrow falafel

15 minutes

Fish recipes

Fried whole fish

30 minutes

Pastry recipes

M’encha

25–30 minutes

Cake recipes

Classic chocolate cake

50 minutes

Lamb recipes

Denningvleis

30 minutes

Beans recipes

Umngqusho wezambane (samp with potatoes)

2 hours

Butternut recipes

Butternut kugel

2 hours

Snack recipes

Stovetop popcorn

10 minutes

Braai recipes

Green bean salad

15 minutes

Green bean salad

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

For the ginger-miso dressing:

1 x 10 cm piece fresh ginger, peeled and grated
2 t Woolworths miso paste
1 T soya sauce
1⁄2 t rice vinegar
1⁄2 lime, juiced
1⁄2 green chilli, chopped
3 T vegetable oil
300 g Woolworths runner beans
400 g Woolworths peas in the pod (or sugar snap peas)
300 g Woolworths broad beans

Method

1. To make the dressing, squeeze the juice from the grated ginger and combine with the remaining ingredients. You can add the ginger pulp if you like a stronger flavour.

2. Chargrill the runner beans, peas or sugar snaps and broad beans over medium coals until slightly blackened and the pods are starting to soften.

3. Remove the peas and broad beans from their pods, then toss with the runner beans (still in their pods) in the dressing.

Find more salad recipes here

Photographs: Jan Ras, Sadiqah Assur-Ismail
Production: Abigail Donnelly and Hannah Lewery

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Beef rendang curry

Wild sage-and-mushroom arancini

Crispy Szechuan pepper tofu

Baby marrow falafel

Fried whole fish

M’encha

Classic chocolate cake

Denningvleis

Umngqusho wezambane (samp with potatoes)

Butternut kugel

Stovetop popcorn

Green bean salad

Green bean salad

Ingredients

Method