Chilli recipes

Panfried balsamic dorado with homemade spanish green tomato, papaya and chilli gazpacho

8 to 10 minutes

Warm chicken and rice noodle salad

20 minutes

Cured salted lamb rib (soutribbetjie)

30 to 45 minutes

Great value

Cold roasted-tomato soup with fresh tomato

15 to 20 minutes

Apple recipes

Apple, walnut and baby-leaf salad

5 minutes

Pangrilled corn with sliced seared steak and fresh coriander sauce

15 minutes

Fish recipes

Pan-seared fish with warm caprese salad

15 minutes

Asian recipes

Peanut chicken and noodle salad

30 minutes

Muffin recipes

Baked polenta with braised mixed mushroom

45 minutes

Succulent steak, nectarine and red-onion salad with Parmesan crisps

10 minutes

Polenta recipes

Polenta encrusted calamari with warm caponata

30 minutes

Fresh tuna carpaccio with a green mango, avocado and granadilla salad

Fresh tuna carpaccio with a green mango, avocado and granadilla salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

4 green mangoes, peeled and thinly sliced
2 T soy sauce
1 t fish sauce
4 T rice-wine vinegar
2 ripe avocados, cut into wedges
2 x 200 g tuna steaks, thinly sliced
2 granadillas, halved
chives, chopped, for serving
sea salt and freshly ground black pepper

Method

Cut the mango slices into thin matchstick-sized strips. Place in a bowl and combine with the soy and fish sauces, rice-wine vinegar and a squeeze of lemon or lime juice.
Arrange the avocado wedges on four plates and top with the sliced tuna and mango salad. Spoon the pulp from the granadillas onto each plate and scatter with chives. Season to taste.

Cook’s note: Green mangoes are available from specialty delis and spice stores. If you can’t get your hands on them, use ripe mango or thinly sliced green apple.

Per serving: 1811.8 KJ, 27.1 g protein, 16.7 g fat, 40.7 g carbs

TASTE’s take:
A symbol of life and eternal bliss, the mango has moved from its third-world background to its rightful place as the world’s most luscious of fruits, with a versatile, exotic taste that holds its own in a variety of recipes. A perfect summer dish, this salad is also delicious without the fish – simply add thinly sliced cucumber and serve with a Thai curry.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Panfried balsamic dorado with homemade spanish green tomato, papaya and chilli gazpacho

Warm chicken and rice noodle salad

Cured salted lamb rib (soutribbetjie)

Cold roasted-tomato soup with fresh tomato

Apple, walnut and baby-leaf salad

Pangrilled corn with sliced seared steak and fresh coriander sauce

Pan-seared fish with warm caprese salad

Peanut chicken and noodle salad

Baked polenta with braised mixed mushroom

Succulent steak, nectarine and red-onion salad with Parmesan crisps

Polenta encrusted calamari with warm caponata

Fresh tuna carpaccio with a green mango, avocado and granadilla salad

Fresh tuna carpaccio with a green mango, avocado and granadilla salad

Ingredients

Method