white wine Archives

Braai recipes

Ultimate summer seafood braai

1 hour 30 minutes

Cabbage recipes

Cabbage strudel

1 hour 5 minutes

Cabbage recipes

Crispy pork rashers with cabbage

40 minutes

Fish recipes

Creamy fish pie

1 hour

Braai recipes

Braaied paella

35 minutes

Italian recipes

Ragù bianco

: 2½–3 hours

Duck recipes

Braised duck legs with polenta

2 ½–3 hours

Beef recipes

Beef-and-marrow ragù

3½–4 hours

Fish recipes

Smoked mackerel with parsley velout

20 minutes

Calamari

Potage de mer

25 minutes

Duck recipes

Canard au vin pie

1 hour 30 minutes

Baked chicken and ‘nduja

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

1 free-range chicken, butterflied

For the “nduja”:

4 cloves garlic
1 cup white wine
2 red chillies, chopped
120 g chorizo, chopped
1 smoked paprika
4 tripe tomatoes, chopped
2 red peppers, chopped
lemon juice a squeeze
salt, to taste

Method

1. Preheat the oven to 180°C. Place the chicken in a Römertopf or ovenproof dish.

2. To make the nduja, blend all the ingredients together and pour over the chicken. Cover and bake for 1 hour.

3. Squeeze over the lemon and season. Serve with savoury rice or fried bread.

Find more chicken recipes here

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana

Spinach lasagne

Chicken in tomato sauce

Triple-layer chocolate-and-vanilla cake

Ultimate summer seafood braai

Cabbage strudel

Crispy pork rashers with cabbage

Creamy fish pie

Braaied paella

Ragù bianco

Braised duck legs with polenta

Beef-and-marrow ragù

Smoked mackerel with parsley velout

Potage de mer

Canard au vin pie

Baked chicken and ‘nduja

Baked chicken and ‘nduja

Ingredients

Method